Chocolate Cornflake Biscuits

INGREDIENTS
200g butter
½ cup sugar
1¼ cups plain flour
¼ cup cocoa (Cadburys)
2 cups cornflakes

METHOD
- Cream butter and sugar until light and fluffy.
- Sift flour and cocoa.
- Stir into creamed mixture.
- Fold in cornflakes.
- Spoon mounds of mixture onto a greased oven tray.
- Bake at 180C for 15 minutes, or until set.

SERVINGS
30

COMMENTS
Previously known by the Un-PC name Afghans

SOURCE
Edmonds

Beef Stroganoff

INGREDIENTS
500g rump steak
2 tbsp butter
1 tbsp olive oil
1 onion, sliced
150g mushrooms, sliced
salt and pepper
cup plain yogurt OR traditionally
¼ cup white wine, ¾ cup sour cream 1 tbsp lemon juice

METHOD
Trim fat from meat.
Cut meat into thin strips against the grain.
Heat butter and oil in large frying pan, add onion, brown and set aside.
Add meat to pan quickly and brown on both sides.
Return onion to pan with mushrooms.
Add other ingredients.
Cook gently.
Serve with rice.

SOURCE
Dad

Pumpkin Risotto with Prosciutto and Rocket

INGREDIENTS
750g butternut pumpkin, diced
6 slices prosciutto (or pancetta)
1 large onion, diced
2 tbsp olive oil
2 cloves garlic, crushed
400g arborio or carnoroli rice
½ cup dry white wine
6 cups chicken stock, simmering
sea salt and pepper
30g parmesan, grated
1 bunch rocket, torn
50g butter

METHOD
Pre-heat oven to 180°.
Place diced pumpkin on oven tray, spray or drizzle with olive oil, salt and pepper and roast until pumpkin is tender and slightly crunchy.
In a large saucepan, fry prosciutto off on a high heat, until very crispy.
Drain on absorbent paper.
Turn heat down and gently sauté onion and garlic with another tablespoon of the oil.
Add more oil and the rice, and cook for one to two minutes.
Add white wine, and smell the beginning of the risotto!
Now begin to ladle simmering stock into saucepan. This process will take at least twenty minutes, and the rice should be quite wet at all times. It is necessary to stir often.
When the rice is tender and the risotto is nice and gloopy, turn off heat, add parmesan, butter.
Leave for a few minutes, then stir through.
Season to taste.
Add the pumpkin and rocket and ladle the steaming rice into bowls or plates.
Sprinkle with crushed prosciutto, more parmesan and salt and pepper to taste.

COMMENTS
Pure comfort food. While you do need the energy to stand at the stove for half an hour, stirring, it is worth the effort. The butter and parmesan transform the rice from slightly gluggy to shining and smooth, with a delicate taste. If using commercial stock, be careful with the salt content – dilute more than you would usually.

SOURCE
House and Garden 2002

Honey Mustard Chicken with Sweet Potato Mash

INGREDIENTS
8 chicken tenderloins
1/3 cup honey
2 tbsp seeded mustard
1/3 cup vinegar
2 tbsp soy sauce
3 large potatoes (600g)
1 sweet potato/kumara (250g)
2 cloves garlic, crushed
milk or buttermilk
butter

METHOD
Combine honey, mustard, vinegar and soy sauce in medium bowl (non-metal).
Add tenderloins (or strips of breast), cover and marinate for at least three hours.
Grill or barbecue chicken until cooked, reserving marinade.
In small saucepan, heat marinade and boil gently for at least two minutes.
Boil potatoes, drain and add milk and butter. Let the milk warm before mashing.
Mash potatoes, add garlic and salt and pepper to taste.
Arrange chicken on top of mash and drizzle sauce over.

COMMENTS
Steamed greens, such as snow peas, spinach, bok choy, are fabulous with this dish.
Using buttermilk and leaving out the butter in the mash means a very low fat meal.

SOURCE
AWW

Chocolate Fudge Square

INGREDIENTS
6 oz butter
1 cup sugar
2 tbsp cocoa
1 tbsp golden syrup
2 cups plain flour
1 cup coconut
2 tsp baking powder
pinch salt


METHOD
- Melt butter, sugar, cocoa and golden syrup in saucepan to nearly boiling point; cool
- Add flour, coconut, baking powder and salt
- Press into tin
- Bake @ 350F (180C) for 15-20 minutes
- Ice with chocolate icing and sprinkle with coconut


SOURCE
Granny's Tried and True!