Archive Recipes

Archive Recipes

500g self-raising flour
1 egg
1½ cups milk
1 tablespoon icing sugar
1 teaspoon baking powder
60g butter melted

Sift dry ingredients into a bowl
Add beaten egg, milk and butter.
Quickly combine all ingredients into a dough.
Stand dough on a floured board for 20 minutes.
Gently roll out to required thickness (about 2cm).
Cut out circles using the rim of a glass dipped in flour.
Stand scones close together on a lightly floured baking tray for a further 15 minutes.
Bake at 210C for 10 minutes or until cooked.
Dough will be fairly sticky. When working the dough, try not to add too much extra flour.
½ cup aquafaba (unsalted chickpea water) from a can of undrained chickpeas
¼ teaspoon cream of tartar
½ cup white granulated sugar
½ teaspoon vanilla extract

Preheat oven to 100°C.
Line 2-3 large baking sheets with baking paper and set aside.
Add the aquafaba and cream of tartar to a large mixing bowl (ideally one that has been chilling in the fridge for at least 10 minutes).
Use electric beaters or a stand mixer beat the aquafaba on high until soft peaks form.
Gradually add the sugar 1 tablespoon at a time until stiff, gloss peaks form. This can take anywhere from 10-15 minutes depending on the quality of the aquafaba. Just keep beating and scraping down the sides until the aquafaba has at least tripled in volume and stiff peaks form.
Add the vanilla extract and beat for another minute to fully incorporate.
Spoon the meringue mixture into a large piping bag or a large clean ziplock bag. Cut the corner of the bag off for piping.
Hold the bag over the lined baking tray and carefully pipe out small blobs about 1½ inches thick in diameter onto the trays. This recipe makes about 80-100 depending on how large you make your meringues. Make sure you leave a little room in between each dollop. Continue piping until all of your baking sheets have been filled.
Place in the oven for about 90 minutes until the meringues have hardened. Meringues higher in the oven will cook better/faster so if you need to you can switch up your baking sheets positions in the oven about halfway through.
When you can easily pull a meringue up off the baking paper without it sticking in the middle you're done.
Turn off the oven and keep the meringues in with the door shut another 15-20 minutes to dry out even more.
Remove from the oven and let finish cooling on the baking sheet.

If stored in a dry, airtight container will keep up to five or six days. If left in a humid environment these will start to go sticky pretty quickly so keep these in the fridge for freshness. You can rectify sticky cookies by popping them back in the oven for about 20-30 minutes to dry out again if needed.
Make sure to use dry, clean bowls with no traces of water or grease.
If you don't have any cream of tartar you can use ¾ teaspoon lemon juice in place.
Keep in mind that the bigger you make your meringue kisses the longer they will need to cook.
Dressing
1 cup / 250g plain yoghurt
2 cups mint leaves
1 tablespoon lemon juice or to taste
Couple of pinches of salt
1 tablespoon water
Blitz ingredients in a food processor until it becomes a smooth, bright green sauce. Use extra water to thin to a pourable consistency.

3 large ripe tomatoes sliced into rounds
¼ red onion very thinly sliced
pinch of garam marsala to taste (optional)
Put the tomatoes in a bowl. Sprinkle with pinch of salt, mix with your hands and leave to rest for 10 minutes.
Drain the tomatoes.
Mix with the onion in a serving bowl.
Drizzle dressing over the tomato salad. You will have dressing left over.
Sprinkle with a pinch of garam marsala if desired.
Remove schnitzels from pan when cooked and keep warm.
To pan juices add Worchestershire sauce and stir in.
Then add white wine and bring to boil stirring well.
Turn off heat and add cream.
Pour over schnitzels and serve
250g plain flour
2 teaspoon baking powder
125g unsalted butter, softened
250g caster sugar
4 ripe bananas, mashed
2 eggs, lightly beaten
1 teaspoon vanilla extract
175g good quality dark or milk chocolate chips
Preheat the oven to 180 degrees. Sift the flour and baking powder into a large bowl.
Mix the butter, sugar, bananas, eggs, vanilla and chocolate chips into a separate bowl. Add to the dry ingredients and stir to combine being careful not to over mix.
Pour the batter into a nonstick or lightly greased and floured 19x11cm loaf tin and bake for 1hour 15 minutes or until bread is cooked through when tested with a skewer.
Leave to cool in the tin for 5 minutes before turning out onto a wire rack.
Serve in thick slices with butter
1 tablespoon peanut or vegetable oil
1 kg chicken thighs or breast fillets diced
3 tablespoons curry powder or curry paste
1 brown onion diced large
3 garlic cloves crushed
2 tablespoons tomato paste
2 tablespoons sugar
400g coconut cream
Heat oil over medium heat and saute onion and garlic until onion has softened. Remove
Brown chicken and remove from pan.
Return onion garlic to pan and add curry powder and cook for a further minute.
Add tomato paste and cook for another minute then add sugar and coconut cream.
Bring to boil and return chicken to pan
Reduce heat and simmer until chicken is cooked through.
Serve with rice.
1 red onion grated
500g beef mince or lamb
200g pork mince or more beef
2 garlic cloves, minced
1 cup panko breadcrumbs or use normal
1 egg
¼ cup fresh parsley, finely chopped
6 large mint leaves, finely chopped
1/2 teaspoon dried oregano
1 tablespoon extra virgin olive oil
salt
Black pepper
Grate the onion into a large bowl and add remaining ingredients.
Use your hands to mix well for a few minutes until the mixture is quite smooth and very well combined.
Refrigerate for 1 hour. Makes them easier to roll and retains round shape when cooking.
Measure out heaped tablespoons and roll into balls.
Roll balls lightly in flour shaking off excess.
Spray generously with oil (preferably olive oil) then bake at 180°C for about 20 minutes or until browned.
Serve with Tzatziki, plain yoghurt or yoghurt with a squeeze of lemon, olive oil, salt & pepper and garlic.
Meatballs freeze well
1/3 cup soy sauce
1/3 cup fresh lemon juice
1 tablespoon light brown sugar
2 teaspoons finely grated ginger
1 teaspoon sesame oil
3 cups freshly cooked rice
550g chicken breasts sliced thinly
1 tablespoon vegetable oil
½ red onion finely chopped
1 tablespoon virgin olive oil
1 clove garlic crushed
1 tablespoon Cornflour
2 small avocados, peeled, halved, pitted, thinly sliced
2 Lebanese cucumbers, chopped
200g cherry tomatoes, halved
4 eggs
In a small bowl whisk the soy sauce, lemon juice, sugar, ginger and sesame oil until sugar has dissolved.
In a bowl combine vegetable oil and 2 tablespoons of soy dressing. Add chicken slices and marinate for 15 minutes.
Whisk together remaining soy dressing with cornflour.
Heat 1 tablespoon olive oil in saucepan over medium heat. Add onion and cook for 3 to 4 minutes or until softened. Add garlic and cook stirring for 1 minute or until fragrant. Add soy dressing and cornflour and heat sauce until thickened.
Prepare a barbecue for medium-high heat. Remove chicken from marinade and barbecue chicken until cooked through.
Fry eggs
Divide rice among 4 bowls, top with chicken and spoon soy dressing sauce over. Top with avocado, cucumber and tomato and place egg on top and serve.