Rich Fruit Cake

INGREDIENTS
250g currants
750g raisins
500g sultanas
250g dried apricots
250g glace pineapple
250g dates
250g pitted prunes
125g glace cherries
125g mixed peel
½ cup overproof rum or whiskey
½ cup brandy
500g butter
1 cup castor sugar
1 cup brown sugar
10 med eggs
4 cups plain flour
1 level tsp bicarb soda
1 level tsp ground cinnamon
½ level tsp ground nutmeg
½ cup ground almonds
1 tsp parisienne essence
125g blanched almonds chopped
2 to 3 Tbsp Cointreau

METHOD
Put currants, raisins, sultanas, cherries and peel in punch bowl.
Chop other fruit and add.
Pour over rum and brandy, mix through and leave for a few hours or overnight.
Prepare cake tins by lining with two layers of brown paper, then a layer of baking paper.
Cream butter and sugars in large mixing bowl.
Add 8 eggs one at a time.
Sift flour, soda and spices together, add almond meal.
Stir in parisienne essence and fruit.
Add 2 remaining eggs.
Mix thoroughly, may need to use two bowls for final mixing.
Bake in a slow oven at 150 C for 4 to 4 ½ hours for large cake, 3 to 3 ½ hours for smaller tins, but only 3 hours for smallest cake.
Test with skewer ½ hour before time is up.
Pour liqueur over cake when done and still in tin.
Remove when cold, taking off paper and wrapping in 2 layers of gladwrap and 1 of foil.
Leave for two weeks before cutting.
Best after 4-5 weeks.

SERVINGS
Serves 50 to 60 for anniversaries, birthdays, Christmas or weddings
Makes 1 X 25 -28cm cake or 2 X 20 -22cm cake or a 1 X 23cm cake plus a small 15cm cake for a two-tiered wedding cake

SOURCE
Mum

Rogan Josh

INGREDIENTS
1 kg diced lamb
1 cup yoghurt
1 tbs malt vinegar
4 cloves garlic, crushed
1 tbs grated fresh ginger
2 tbs ghee
4 cardamom pods, bruised
3 cloves
1 cinnamon stick
2 medium onions, finely chopped
3 tsp ground cumin
1 tbs ground coriander
1 tsp ground fennel
1 ½ tsp sweet paprika
¾ tsp chilli powder
½ cup chicken stock
1 tsp garam masala
2 tbs chopped fresh coriander leaves
1 tbs chopped fresh mint leaves

METHOD
Combine lamb, yoghurt, vinegar, half the garlic and half the ginger in a large bowl.
Cover, refrigerate 3 hours or overnight.
Heat ghee in large pan, add whole spices, cook, stirring, until fragrant.
Add onions and remaining garlic and ginger, cook, stirring, until onions are browned lightly.
Add ground spices, cook, stirring, until fragrant.
Add lamb mixture, stir to coat in spice mixture.
Add stock, simmer, covered, for 1 ½ hours.
Remove cover, simmer about 30 minutes or until lamb is tender.
Just before serving, stir in garam masala and fresh herbs, heat through.

SERVINGS
6 to 8

SOURCE
AWW Cooking Class: Indian

Beef Madras

INGREDIENTS
1 cup grated fresh coconut (or dessicated coconut)
400g can tomatoes
2 tbs grated fresh ginger
2 tsp black mustard seeds
1 tbs tamarind concentrate
2 tbs vegetable oil
2 large onions, sliced
6 cloves garlic, crushed
1 tbs ground cumin
1 tsp ground turmeric
2 tsp ground coriander
2 tsp hot chilli powder
2 tsp sweet paprika
10 curry leaves
1 kg diced beef chuck steak
½ cup water

METHOD
Blend or process coconut, undrained tomatoes, ginger, seeds and tamarind until pureed.
Heat oil in large pan, cook onions and garlic, stirring, until browned lightly.
Add spices, cook, stirring, until fragrant.
Add leaves, beef, water and coconut mixture.
Simmer, covered, for about 1 ½ hours, stirring occasionally, or until beef is tender.

SERVINGS
6

SOURCE
AWW Cooking Class: Indian

Butter Chicken

INGREDIENTS
6 (1kg) single breast fillets
2 tsp garam masala
2 tsp ground coriander
¾ tsp chilli powder
2 tsp grated fresh ginger
3 cloves garlic, crushed
2tbs white vinegar
¼ cup tomato paste
½ cup yoghurt
80g butter
1 large (200g) onion, finely chopped
1 cinnamon stick
4 cardamom pods, bruised
1 tsp salt
3 tsp sweet paprika
425g can tomato puree
¾ cup chicken stock
1 cup cream

METHOD
Cut chicken fillets into 3 pieces each.
Combine ground spices, ginger, garlic, vinegar, paste and yoghurt in a large bowl.
Add chicken, coat with marinade.
Cover, refrigerate overnight.
Heat butter in a large pan.
Add onion, cinnamon and cardamom, and cook, stirring, until onion is browned lightly.
Add chicken mixture and cook, stirring, about 5 minutes.
Add salt, paprika, puree and stock.
Simmer, uncovered, 10 minutes, stirring occasionally.
Add cream, simmer 10 minutes or until chicken is tender.

SERVINGS
4 to 6

SOURCE
AWW Cooking Class: Indian

Spinach & Pumpkin Curry

INGREDIENTS
1 kg pumpkin
2 tbs ghee
2 medium (300g) onions, sliced
2 cloves garlic, crushed
1 tsp grated fresh ginger
2 small fresh green chillies, thinly sliced
1 tsp ground coriander
1 tsp ground cumin
1 tsp black mustard seeds
½ tsp ground turmeric
300 mL cream
½ bunch English spinach, roughly chopped
3 curry leaves, torn
2 tbs chopped fresh coriander leaves
1 tbs flaked almonds, toasted

METHOD
Peel pumpkin, cut into 3cm pieces.
Heat ghee in a large pan, cook onions, tirring, until browned lightly.
Add garlic, ginger, chillies and spices, cook, stirring, until fragrant.
Add pumpkin and cream, simmer, covered, about 20 minutes or until pumpkin is just tender.
Add the spinach and both leaves, simmer until spinach is just wilted.
Just before serving, sprinkle with nuts.

SERVINGS
4

SOURCE
AWW Cooking Class: Indian

Channa Dhal

INGREDIENTS
1 ½ cups dried chickpeas
2 tbs vegetable oil
1 medium onion, finely chopped
1 tsp grated fresh ginger
3 cloves garlic, crushed
2 tsp garam masala
2 tsp ground cumin
2 tsp ground coriander
2 tsp sweet paprika
½ tsp chilli powder
¼ tsp ground turmeric
1 tsp yellow mustard seeds
400g can tomatoes
2 tbs coconut cream
2 tsp salt

METHOD
Place chickpeas in medium bowl, cover with water, soak overnight, then drain.
Boil or microwave chickpeas, in water, until tender, then drain.
Heat oil in large pan, cook onion, stirring, until browned lightly.
Add ginger, garlic, spices and seeds, cook, stirring, until fragrant.
Add undrained crushed tomoatoes, coconut cream, salt and chickpeas, cook, stirring, about 5 minutes or until mixture is thickened.

SERVINGS
4 to 6

SOURCE
AWW Cooking Class: Indian

Crunchy Potatoes Bengali-Style

INGREDIENTS
1.5 kg potatoes, chopped
1 tbs ghee
1 tbs panch phora
3 cloves garlic, crushed
1 tbs grated fresh ginger
1 small fresh red chilli, chopped
1 tbs ground cumin
3 tbs ghee, extra
1 tsp salt
1 tsp cracked black pepper
¼ cup lemon juice
¼ cup chopped fresh coriander leaves

METHOD
Boil, steam or microwave potatoes until almost tender, drain.
Heat ghee in small pan, cook panch phora stirring, until fragrant.
Add garlic, ginger, chilli and cumin, cook, stirring, for 1 minute, then remove from heat.
Heat half the extra ghee in large pan.
Add half the potatoes, stir gently about 5 minutes or until browned and crisp.
Remove from pan, repeat with remaining ghee and potatoes.
Return potatoes, with spice mixture, salt, pepper and juice to pan, stir until heated through.
Just before serving, sprinkle with fresh coriander leaves.

SERVINGS
6

SOURCE
AWW Cooking Class: Indian

Aromatic Rice

INGREDIENTS
1 tbs ghee
2 small (160g) onions, finely sliced
3 cloves garlic, crushed
3 tsp cumin seeds
2 tsp black mustard seeds
4 cardamom pods, bruised
2 bay leaves
½ cup shelled pistachio nuts
1 ½ cups basmati rice, washed, drained
2 ¾ cups chicken stock

METHOD
Heat ghee in medium heavy-based saucepan.
Cook onions, garlic, spices and nuts, stirring, about 5 minutes or until onions are browned lightly and mixture is fragrant.
Stir in rice and warm stock.
Simmer, covered, 15 minutes.
Remove from heat, fluff with fork then stand, covered, for 10 minutes.

SERVINGS
4 as main meal

SOURCE
AWW Cooking Class Indian

Cucumber & Mint Raita

INGREDIENTS
1 medium lebanese cucumber
1 tsp ghee
¼ tsp cumin seeds
¼ tsp black mustard seeds
¼ tsp ground cumin
1 cup yoghurt
1 tbs lemon juice
1 clove garlic, crushed
¼ tsp cayenne pepper
1 tbs chopped fresh mint leaves

METHOD
Peel cucumber, halve lengthways, discard seeds and chop cucumber coarsely.
Heat ghee in small pan, cook seeds and cumin, sitrring, until seeds pop, then cool.
Combine spice mixture with cucumber, yoghurt, juice, garlic and pepper in small bowl.
Cover, refrigerate at least 2 hours.
Just before serving, gently stir in mint.

SERVINGS
makes 1 ¼ cups

SOURCE
AWW Cooking Class: Indian

Ricotta, Pancetta and Pumpkin Bake

INGREDIENTS
700g fresh ricotta cheese
5 eggs
1 1/2 cups finely grated parmesan cheese
250g frozen spinach, thawed and drained
1/2 cup chopped basil leaves
sea salt and cracked black pepper
450g butternut pumpkin, peeled and thinly sliced
12 slices pancetta

METHOD
Preheat oven to 160°C.
Place ricotta, eggs and parmesan in a bowl and mix well to combine.
Add the spinach, basil, salt and pepper and stir to combine.
Layer the base of a lightly greased 8-cup capacity baking dish with half of the pumpkin.
Top with half the pancetta and half the ricotta mixture and repeat with the remaining ingredients.
Bake for 50 minutes or until golden and the egg is set.

SERVINGS
4

COMMENTS
You could use more pumpkin, and also a touch of garlic.

SOURCE
Donna Hay Mag

Bernie's Muesli Slice

INGREDIENTS
1 cup rolled oats
1 cup rice bubbles
1 cup coconut
4 crushed weet-bix
1/2 cup mixed dried fruit
3/4 cup brown sugar
1/2 cup peanut butter
1/2 cup honey
125g butter (or 80g for a low fat version - yeah right!)

METHOD
Mix oats, rice bubbles, coconut, weet-bix and dried fruit in a large bowl.
Place butter, sugar, peanut butter and honey in a saucepan over medium heat.
Stir until melted and bubbling.
Stir into dry ingredients.
Press into lamington tin.
Refrigerate for about half an hour before cutting into squares.
Leave in the tin and refrigerate until hard.

COMMENTS
Pure evil, so more-ish!!!
You could probably reduce the amount of sugar since it also has honey.

SERVINGS
30

SOURCE
Aunty Bernie

Bourekia

INGREDIENTS
Pastry
250g plain flour
70g cold butter
finely grated rind of 1 small lemon

Filling
200g ricotta or smooth cream cheese
1/2 tsp ground cinnamon
1/2 tsp orange blossom water
25g caster sugar

light olive oil (for frying)
icing sugar (to serve)

METHOD
Pastry
Mix flour, butter and salt in large bowl, sifting and working through with your fingers until it forms large breadcrumbs.
Add 5 tablespoons of water and lemon rind and knead gently and quickly with your hands until the dough just comes together in a mass.
Knead for 20-30 seconds or until smooth, take care not to overwork the dough.
Wrap in plastic wrap and leave for about 1 hour in a cool (but not cold) place.

Filling
Mix ricotta or cream cheese with cinnamon, orange blossom water and caster sugar.
Refrigerate until needed.

Bourekia
Roll out pastry very thinly.
Cut 8cm rounds with a biscuit cutter or sharp rimmed glass.
Put a teaspoon of filling in the middle of each round.
Wet your finger with a little water and run it around the edge of the pastry, then fold it over into a half moon.
Press the edge to make sure it is sealed.
Keep all the pastries on a tray dusted with flour until you are ready to fry them.
Fill a saucepan or deep-fat fryer one-third full of oil and heat up for deep-frying.
Fry the pastries a few at a time for 30-40 seconds, turning them around until they are golden.
Lift them out with tongs onto a tray lined with kitchen paper to drain off the oil.
Arrange on a serving platter, dust very generously with icing sugar and serve immediately.

COMMENTS
Fiddly but absolutely awesome!

SERVINGS
24

SOURCE
Tessa Kiros Falling Cloudberries

Souvlaki

INGREDIENTS
4 thick boneless pork chops/steaks
1/2 cup olive oil
1/2 cup fresh squeezed lemon juice
1 tbs red wine vinegar
1 tbs dried oregano (if you have fresh oregano, even better, use 2 tbs of fresh)
1 tbs finely minced garlic or garlic powder

METHOD
Cut pork chops into cubes about 1 1/2" - 2" square and place in zip loc bag.
Combine marinade ingredients and pour over meat.
Marinate in refrigerator for 6-24 hours.
Preheat grill to high and let meat come to room temperature.
Thread on to skewers.
When grill is hot, place Souvlaki skewers on grill and reduce heat to medium-high.
Grill until very well browned on all sides, about 25 minutes.
Serve with Tzatziki

SERVINGS
4

COMMENTS
You can also use this recipe for chicken or lamb souvlaki

SOURCE
Kalynskitchen.blogspot.com

Greek-Cypriot Salad

INGREDIENTS
1 cucumber
2 ripe tomatoes, cut into chunks
2 inner celery stalks with leaves, chopped
180g greek olives
1 small red onion, finely sliced
40g valerina leaves (lambs lettuce)
a handful of coriander
1 large garlic clove
2 tbs red wine vinegar
125ml olive oil
150g feta cheese, roughly crumbled
1 tsp dried oregano

METHOD
Peel the skin of the cucumber in alternate stripes lengthways.
Halve lengthways and then cut into slices and put in serving bowl.
Add the tomatoes, celery, olives, onion, lettuce and coriander to the bowl.
Season with salt and pepper and mix through.
Mix the garlic and vinegar with a pinch of salt in a blender until completely smooth.
Stir in the oil.
Pour over the salad and gently mix through.
Crumble the feta and oregano over the top before serving.

SERVINGS
4

SOURCE
Tessa Kiros Falling Cloudberries

Pastitsio

INGREDIENTS
4 tbs olive oil
1 large onion, chopped
2 tbs chopped parsley
2 garlic cloves, crushed
850g lean beef mince
1 bay leaf
1 tsp ground cinnamon
125mL white wine
400g tinned tomoatoes, chopped
450g short pasta
30g butter
1/2 tsp dried mint
1 tbs breadcrumbs

Bechamel Sauce
120g butter
125g (1 cup) plain flour
1 litre warm milk
a little freshly grated nutmeg

METHOD
Heat the oil in a large non-stick saucepan and fry the onion until soft and lightly golden.
Add the parsley and garlic and cook for a few seconds before adding the meat.
Fry for a few minutes until all the moisture has evaporated and the mince is starting to brown.
Season with salt and pepper and add the bay leaf and cinnamon.
When it begins to fry in the oil and brown, add the wine and cook until evaporated.
Add the tomatoes and about a cupful of water and continue cooking over medium to high heat for 10-15 minutes until the tomatoes have melted into the meat (the meat shouldn't be too dry).
Remove from the heat.
Preheat your oven to 180°C.
Meanwhile, cook the pasta in boiling salted water for 2 minutes less than it says on the packet so that it is still quite firm.
Drain and put in a bowl.
Mix in the butter and crumble in the mint with your fingers.
Mix through well and spoon half over the base of a large ovenproof dish (35cm by 24 cm by 6cm deep).
Pour the meat mixture over the top so it evenly covers the pasta.
Add the remaining pasta in another layer over the top.
Press down with a wooden spoon so that it is fairly compact.
Set aside while you make the bechamel sauce.
Melt the butter in a saucepan.
Whisk in the flour and cook for a few minutes, stirring constantly.
Begin adding the warm milk - it will be immediately absorbed so work quickly whisking with one hand and adding ladlefuls of milk with the other.
When the sauce seems to be smooth and not too stiff, add salt, pepper and a grating of nutmeg and continue cooking even after it comes to the boil, for 5 minutes or so, mixing all the time. It should be a very thick and smooth sauce.
Pour this over the pasta and meat layers in the dish. It should just fit exactly in the dish.
Sprinkle the breadcrumbs over the top and bake for 30-40 minutes until the top is nicely golden in parts.
Let it cool a little before cutting into squares to serve, otherwise it will run everywhere.
Serve warm or at room temperature with a big greek salad.

SERVINGS
10

SOURCE
Tessa Kiros Falling Cloudberries

Spanakopita

INGREDIENTS
500g english spinach
350g feta cheese
2 eggs, lightly beaten
grated nutmeg
3 tbs grated parmesan cheese
375g filo pastry
180g butter, melted

METHOD
Blanch the spinach in boiling salted water for a few minutes and then drain well.
When it has cooled slightly, chop finely, squeezing out as much excess water as possible.
Combine the spinach and feta in a bowl and mash with a fork or wooden spoon.
Mix in the eggs, a little nutmeg and the parmesan.
Season with black pepper.
Preheat oven to 180°C.
Lay out one sheet filo pastry on a work surface and brush with melted butter.
Put another sheet of filo to fit exactly over the first and brush this with butter also.
Keep the rest of the filo covered with a damp cloth so that it doesn't dry out.
Cut the filo into 10cm strips lengthwise.
Put 1 tbs of spinach filling in the bottom middle of each strip and fold the right corner over to the left side to make a triangle.
Fold the pastry upwards to create another triangle and continue until you have made a neat package.
Brush both sides with butter and arrange on a baking tray so they fit quite compactly.
Repeat with the remaining pastry and filling.
Bake for about 15-20 minutes or until pastry is golden and crisp, and serve immediately.

COMMENTS
You can make smaller ones by cutting the pastry into thinner strips, and use less filling on each.

SERVINGS
18 medium sized or 30 smaller ones

SOURCE
Tessa Kiros Falling Cloudberries

Fried Haloumi Cheese

INGREDIENTS
20g butter
1/2 tbs olive oil
1 slice haloumi cheese (as thick as you like)
plain flour (for dusting)
2 tbs ouzo
half a lemon

METHOD
Heat butter and oil in small fry pan over medium heat.
Dust the haloumi with flour on both sides, shaking off the excess.
Add to the hot pan and fry until golden on both sides, taking care that the butter does not burn.
Then add the ouzo and carefully set it alight, standing back.
Serve immediately with a squeeze of lemon.

COMMENTS
Quite spectacular, but don't go overboard with the ouzo, the kitchen may go up!!!
To serve more people, just multiply the amounts.

SERVINGS
1

SOURCE
Tessa Kiros Falling Cloudberries

Keftedes (Fried Greek Meatballs)

INGREDIENTS
500g lean beef or veal mince
1 onion, grated
1 garlic clove, crushed
2 slices bread, crusts removed
1 egg, lightly beaten
3 tbs parsley, minced
2 mint sprigs, chopped
1/2 tsp ground allspice
1 tbs dry red wine
2 tbs water (more if necessary)
salt and freshly ground pepper
plain flour (for dusting)
oil (for frying)

METHOD
Soak bread slices in water, then squeeze dry.
In a large bowl, combine mince with onion, garlic, bread, egg, parsley, mint, allspice, and wine and knead for 2 minutes. The mixture should be soft, add a few tablespoons of water if necessary.
Season with salt and pepper to taste, then cover and refrigerate for at least an hour (overnight if possible).
Pinch off small pieces the size of walnuts or smaller and roll into balls between your palms, then dredge lightly in flour.
Heat the oil in a fry pan to the smoking point, slip in the keftedes and fry until crisp, turning constantly with tongs.
Remove with slotted spoon and drain on absorbent paper.

SERVINGS
24

SOURCE
www.recipesource.com

Tzatziki

INGREDIENTS
2 garlic cloves
2 tbs olive oil
1 tbs lemon juice
1 small cucumber
1 tsp salt
600g thick plain greek yoghurt
2 tsp dried mint

METHOD
Combine garlic, olive oil and lemon juice in a small bowl and leave to one side.
Peel the skin of the cucumber lengthways in alternate stripes - miss one, do one.
Grate the cucumber coarsely and put in a fine sieve over the sink.
Sprinkle with salt and leave for about half an hour to let the juices drip away.
Squash it with your hands or a wooden spoon to extract the liquid (this will prevent your tzatziki being watery).
Place the yoghurt in a bowl and stir in the mint, crushing it between your fingers as you add it. Add the garlic oil mixture and cucumber and season with some black pepper.
Mix through well and taste for salt before serving.

COMMENTS
If you aren't serving it immediately, store in a covered container in the fridge, where the flavours will mature. It should keep for a couple of days.

SERVINGS
6-8

SOURCE
Tessa Kiros Falling Cloudberries

Moroccan Sweet Potato, Carrot and Chickpea Soup

INGREDIENTS
2 tablespoons olive oil
1 large brown onion, roughly chopped
2 garlic cloves, crushed
1 teaspoon ground coriander
2 teaspoons ground cumin
1/4 teaspoon chilli powder
600g orange sweet potato, peeled, diced
500g carrots, peeled, sliced
6 cups reduced-salt chicken stock
300g can chickpeas, drained, rinsed
1/2 small lemon, juiced
Turkish bread croutons (see note), to serve

METHOD
Heat oil in a large saucepan over medium-high heat. Add onion and garlic. Cook, stirring often, for 3 minutes. Stir in coriander, cumin and chilli powder. Cook, stirring, for 1 minute. Add sweet potato and carrot. Cook, stirring often, for 5 minutes. Add stock. Cover. Bring to the boil. Reduce heat to medium-low and simmer, stirring occasionally, for 20 minutes.
Add chickpeas to soup and simmer, covered, for 10 minutes or until chickpeas are tender.
Blend soup, in batches, until smooth. Return to saucepan over medium-low heat. Season with salt and pepper. Stir in 1 tablespoon lemon juice. Heat, stirring, until hot (do not boil).
Ladle into bowls. Top with croutons. Sprinkle with pepper. Serve.

COMMENTS
Cut Turkish bread loaf in half lengthways and chop into 2cm cubes. Spray lightly all over with olive oil cooking spray. Place on a tray and bake in a 200°C oven for 10 minutes or until golden.

SERVINGS
4

NUTRITIONAL INFORMATION
(per serve)
1407kJ
1.60g saturated fat

SOURCE
www.taste.com.au Super Food Ideas - August 2005 , Page 66

Honey-dipped Briouats with Almond Paste

INGREDIENTS
Almond Filling
200g ground almonds
90g unsalted butter
60g icing sugar
¼ teaspoon almond extract
1 tablespoon orange flower water

6 sheets filo pastry
125g smen (see note below), melted

Honey Syrup
260g honey
3 tablespoons water
1 tablespoon orange flower water

METHOD
Under a medium heat, add the ground almonds to a heavy-based saucepan and stir constantly until lightly browned - about 3-4 minutes.
Tip out into a bowl when done.
Add the butter to the pan and stir until melted.
Let this cool before adding it to the toasted ground almonds along with the icing sugar, almond extract and 1 tablespoon of the orange flower water.
Mix thoroughly - set aside while you prepare the filo.
Stack the sheets on a cutting board with the longer side toward you and cut into strips 11cm (4½ inches) wide and 28-30 cm (11½ - 12 inches) long.
Stack the sheets in the folds of a tea towel to prevent them from drying out.
Take a sheet and place in on your board, brush half of it lengthways with smen, then fold in half to give a strip 5.5cm/2¼ inches wide.
Brush over the top with smen then place a heaped tablespoon of the filling towards the end of the strip.
Fold the end diagonally across the filling so that the base lines up with the side of the strip, forming a triangle.
Continue folding in the same manner to the end of the strip - trim any excess pastry with a knife.
Repeat with the remaining sheets and filling and when completed, brush the tops lightly with smen.
Preheat the oven to 180°C/350°F. Do this after the triangles have all been made to ensure the kitchen is cool and doesn't dry out the pastry.
Bake for 20-25 minutes or until puffed and lightly golden.
Meanwhile, place the honey, water and orange flower water in a 1.5 litre saucepan.
Just before removing pastries from oven, bring this mixture to the boil before reducing to a low heat.
Put two hot pastries into the honey, leave for 20 seconds then remove with two forks to a baking paper lined tray. Be careful as the honey will bubble and rise when you place the pastries in.
Repeat with the remaining pastries.
Let the pastries cool before serving them - they are best eaten on the day they are made.

A note on Smen
Smen is a clarified butter with milk solids that have been allowed to brown slightly, giving it a nutty flavour. You can make this yourself. Cut 250g (9 oz) of salted or unsalted butter into pieces and place them in a heavy based saucepan over a low heat. Simmer on the lowest flame possible for 25 minutes. Pour through a sieve lined with muslin - the clear oil collected is the smen and this can be stored in the fridge in a sealed jar. It should keep for a few months.

COMMENTS
A more delicate sweet than baklava, everyone loved it at the Moroccan party!

SERVINGS
18

SOURCE
"A little taste of Morocco"

Roly Poly Pudding

INGREDIENTS
¼ cup SR flour
1 ½ cups plain flour
125g butter, chopped
1 Tbs sugar
¼ to ½ cup chilled water
1 cup jam
Extra 1 Tbs sugar

METHOD
Preheat oven to 180°C and line an oven tray with baking paper.
Process flour, butter and sugar until crumbed.
With motor running gradually add water till mixture comes together.
Roll out pastry on floured board 45x30cm and 5mm thick.
Spread with jam and roll up from shorter side.
Place on tray, brush with a little milk and sprinkle with extra sugar.
Bake for 20 mins till golden.
Stand for 5 mins before cutting into slices.
Serve with vanilla custard.

SERVINGS
6

SOURCE
Better Homes & Gardens, June issue 2007

Meat Pies

INGREDIENTS

750 g steak of choice
2 Tbs flour
cooking oil spray
1 brown onion finely chopped
2 cloves garlic, crushed
½ cup red wine
425g can chopped tomatoes
½ Tbs Worcestershire sauce
½ Tbs fresh thyme, chopped
250g fresh mushrooms
¾ cup fozen peas
½ cup parsley, finely chopped
1 sheet canola puff pastry
1 Tbs milk

METHOD

Preheat oven to 180C.
Place cubed steak into bag with flour, salt and pepper and toss.
Coat flameproof casserole dish with cooking spray and heat on hotplate.
Sear the beef in batches and set aside.
Coat dish with spray again and add onion and garlic, cooking till onion is soft.
Return beef to the casserole along with wine, tomatoes, sauce and thyme.
Cover and bake in oven for 1 hour and 15 mins.
Remove from oven, add mushrooms and cook for a further 45 mins.
Stir in peas and parsley, season to taste and let cool slightly.
Increase oven temperature to 200C.
Cut 6 circles from the pastry to fit tops of 6 X ¾ cup individual ramekins.
Spoon meat mixture into dishes and top with pastry.
Place on a baking tray and cook for 20-25 mins.
Serve with mash or a mixed leaf salad.

SERVINGS

6 (5 points)

COMMENTS

Beats any meat pie I've ever had!

SOURCE

Weight Watchers Family Cookbook

ANZAC Biscuits

INGREDIENTS
1 cup rolled oats
¾ cup coconut
1 cup plain flour
1 cup sugar
2 tbsp water
1½ tsp baking soda
125g butter
1 tbsp golden syrup

METHOD
- Sift flour into a bowl.
- Add rolled oats, sugar and coconut.
- Combine golden syrup, butter and water in a saucepan.
- Heat over medium heat until butter melts.
- Add soda to mixture, allow to foam and pour immediately into dry ingredients.
- Bake in a slow oven for 20 minutes.
- Loosen and allow to cool on baking trays.

SERVINGS
30

COMMENTS
Serve on ANZAC Day in memory of the Australian and New Zealand troops

SOURCE
Soubirous

Hot Cross Buns

INGREDIENTS
1 1/4 cups milk
1/3 cup caster sugar
2 x 7g sachets dried yeast
4 cups plain flour
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp ground cardamom
1 cup mixed dried fruit
1 egg, lightly beaten
100g unsalted butter, melted, cooled

Crosses
1/3 cup plain flour
1 tbs sugar
1/4 cup water

Glaze
1/3 cup sugar
2 tbs water


METHOD
Stir milk and 1/3 cup sugar in a saucepan over low heat until lukewarm, turn off heat.
Stir in yeast, then stand on stovetop for 10 minutes or until mixture is foamy.
Sift 4 cups flour, spices and 1/4 tsp salt into bowl, stir in fruit.
Add yeast mixture, egg and butter then stir until mixture forms a dough.
Knead on a floured surface for 10 minutes or until smooth and elastic.
Place in a lightly oil bowl and cover with plastic wrap.
Stand in a warm place for 1 hour or until doubled in size.
Punch dough in the centre, then knead again for 5 minutes.
Divide dough into 16 pieces and shape into balls.
Place in a greased (or use baking paper to line) 23cm square cake tin, cover with plastic wrap.
Stand in a warm place for 30 minutes or until risen level with tin's rim.
Preheat oven to 200°C.
Meanwhile, make crosses: stir flour, sugar and water until smooth.
Spoon into a piping bag then pipe crosses over buns.
Bake for 10 minutes then reduce over to 180°C and bake for 15-20 minutes or until golden and risen.
Turn on to a wire rack to cool.
Make glaze: stir sugar and water in a saucepan over low-medium heat until sugar dissolves then bring to boil.
Brush hot syrup over top of buns and serve warm.

SERVINGS
16


COMMENTS
I added about a tablespoon of bread improver, which made them light and fluffy.
If you don't have a large square tin, use a rectangular lasagne tin, and divide dough into 12 large (3x4) or 20 small (4x5) buns.


SOURCE
Taste.com.au

Pear Tarte Tatin

INGREDIENTS

5 pears

100g unsalted butter, chopped

1 cup firmly packed brown sugar

2 tbsp lemon juice

Pastry

1 cup plain flour

2 tbsp caster sugar

80g cold unsalted butter, chopped

2 tbsp sour cream

METHOD

Peel, core and chop pears into sixths.

Melt butter in large heavy based frying pan, add apple, sprinkly evenly with sugar and juice.

Cook, uncovered, over low heat, 1 hour, turning pear as it caramelises.

Place pear, round side down, in 23cm pie dish, drizzle with 1 tablespoon of the caramel in the pan.

Reserve remaining caramel.

Pack pear tightly to avoid any gaps, cover, refrigerate while preparing pastry.

Process flour, sugar, butter and sour cream until ingredients just come together.

Knead douch on floured surface until smooth.

Cover, refrigerate for 30 minutes.

Preheat oven to moderately hot.

Roll dough between sheets of baking paper until large enough to cover pear.

Peel away one sheet of baking paper, invert pastry over pear.

Remove remaining paper, tuck pastry around pear.

Bake, uncovered, about 30 minutes or until browned.

Carefully turn onto serving plate.

Reheat reserved caramel over low heat, drizzle over pear.

Serve warm with cream or ice cream.

SERVINGS

8

SOURCE

AWW Best Food Desserts

Beef Bourguignon

INGREDIENTS
1kg beef chuck steak
2 tbsp vegetable oil
60g butter
10 baby onions
400g button mushrooms
3 bacon rashers, chopped coarsely
1 clove garlic, crushed
1/4 cup plain flour
1 cup beef stock
1 cup dry red wine
2 bay leaves
1 tbsp brown sugar
3 tsp finely chopped fresh oregano

METHOD
Cut beef into 3cm pieces.
Heat half of the oil in large saucepan, cook beef in batches, until browned, remove from pan.
Heat remainig oil and butter in pan; cook onions, mushrooms, bacon and garlic, stirring, until onions are browned lightly.
Stir in flour; stir over heat until mixture is browned, remove from heat.
Gradually stir in stock and wine; stir over heat until sauce boils and thickens.
Return beef and any juices to pan; add bay leaves, sugar and oregano.
Simmer, covered, about 2 hours or until beef is tender, stirring occasionally, discard bay leaves.

SERVINGS
4

SOURCE
AWW Casseroles

Green beans with mustard vinaigrette

INGREDIENTS

800g green beans, trimmed
3 lemons, juiced
1/2 cup olive oil
2 garlic cloves, crushed
1 teaspoon wholegrain mustard
1/4 teaspoon caster sugar
75g packet toasted slivered almonds

METHOD

Bring a large saucepan of salted water to the boil over high heat and add beans.

Cook for 3 to 4 minutes or until just tender.

Drain and refresh under cold water.

Pat dry with paper towel.

Arrange on a serving platter.
Whisk 1/2 cup lemon juice, oil, garlic and mustard together in a jug.

Add sugar and season with salt and pepper.

Drizzle vinaigrette over beans.

Toss to combine.

Sprinkle with almonds and serve.

SERVINGS

8

SOURCE

Taste.com.au

Carrots Vichy

INGREDIENTS
1 bunch baby carrots, scrubbed
40g softened butter
1 tbsp honey
parsley

METHOD
Do not peel carrots, only scrub to clean.
Cover carrots with enough water to cook and steam at the same time.
Cook covered until tender.
Toss in butter, honey and parsley

SERVINGS
4

SOURCE
AWW website

Cinnamon Apple Muffins

INGREDIENTS

Melted butter or margarine (optional), for greasing
300g (2 cups) plain flour
1 tbs baking powder
2 tsp ground cinnamon
150g (3/4 cup, firmly packed) brown sugar
2 medium (about 375g) Granny Smith apples, cored, peeled, chopped
125g (3/4 cup) seedless raisins
125g butter or margarine, melted, cooled
2 eggs, lightly whisked
185mls (3/4 cup) milk

METHOD

Preheat oven to 180°C, brush 12 medium muffin pans with the melted butter or margarine to lightly grease, or line the pans with paper muffin cases.
Sift the plain flour, baking powder and cinnamon together into a large bowl.

Stir in the brown sugar, apples and raisins until well combined.
Whisk together the butter or margarine, eggs and milk until well combined.
Add the milk mixture to the flour mixture and stir with a large metal spoon until just combined (don't overmix!).
Spoon the mixture evenly into the muffin pans.
Bake the muffins in preheated oven for 20 minutes or until golden and cooked through.

Serve warm or at room temperature.

VARIATIONS

Blueberry Muffins: replace apple and raisins with 300g fresh or frozen blueberries, and replace milk with buttermilk.

SERVINGS

12

SOURCE

www.taste.com.au

Oma's Pancakes

INGREDIENTS
1 cup flour
pinch of salt
1 egg
¾ cup milk
butter for cooking

METHOD
Sift flour and salt into bowl.
Make a well in the centre and add egg.
Gradually whisk in milk to make batter.
Chill and stand for 1 hour.
Heat a pan over high heat, melt butter till frothy (helps create lacey pattern).
Using a ladle or soup spoon, pour some batter into pan, tilting from side to side to cover base with mixture.
When golden on underside release with knife.
Slide onto lid and flip, cooking other side until golden.
Eat immediately with lemon juice and sugar, honey or maple syrup and bacon.

COMMENTS
May add sultanas to mixture.

SOURCE
Oma

Twice-Cooked Crispy Skinned Chicken

INGREDIENTS
2 small (about 800g each) whole fresh chickens
60ml (1/4 cup) fresh lemon juice
1 lemon, halved
2 stems lemon grass, pale section only, bruised
4 small fresh red chillies, bruised
5cm-piece fresh ginger, halved, bruised
1 bunch coriander, roots and stems only, washed, dried, bruised
1L (4 cups) cold water
2 tbs yellowbox honey
1 tbs sesame oil
2 tsp ground Chinese five spice
2 tsp ground cinnamon
2 tsp salt
1 tsp ground pepper (Masterfoods Peppercorn Medley brand)
Coriander leaves, extra, to garnish

METHOD

Rinse chicken cavities under cold water. Pat dry with paper towel inside and out. Pour lemon juice over chickens and use your hands to rub into the skin. Divide lemon, lemon grass, chillies, ginger and coriander among cavities. Place chickens in a large wok and add the water. Cover and bring to the boil over medium-low heat. Reduce heat to low and simmer for 30 minutes or until cooked through. Remove from heat. Drain.
Meanwhile, preheat oven to 180°C. Combine the honey, sesame oil, Chinese five spice, cinnamon, salt and pepper in a small bowl.
Transfer chickens to a roasting pan and brush with honey mixture. Roast in preheated oven, brushing occasionally with pan juices, for 25 minutes or until golden. Remove from oven. Remove and discard lemon mixture from cavities.
Use kitchen scissors to cut chickens into small pieces. Arrange on a serving platter and sprinkle with coriander leaves to garnish. Serve immediately.
Notes & tips
You can prepare this recipe to the end of step 1 up to 1 day ahead. Cool to room temperature, cover with plastic wrap and place in the fridge. Continue from step 2 up to 1 hour before serving.

SERVINGS

8

SOURCE

www.taste.com.au

Steamed Dumplings

INGREDIENTS
300g pork mince
4 green onions, chopped
2 garlic cloves, crushed
1/4 cup bamboo shoots, chopped
2 teaspoons Chinese rice wine
1/4 teaspoon white pepper
3/4 teaspoon sesame oil
30 fresh wonton wrappers
1cm piece ginger, peeled, finely chopped
1/4 cup soy sauce
1 1/2 tablespoons white wine vinegar
3 teaspoons white sugar
1 tablespoon coriander leaves, chopped


METHOD
Combine mince, onion, garlic, bamboo shoot, rice wine, white pepper and oil in a bowl. Season with salt.
Place 1 teaspoon mixture into centre of 1 wonton wrapper. Brush edges with water. Fold wonton over to make a triangle. Bring base corners of triangle together. Press firmly to join.
Line base of a large steamer basket with baking paper. Place dumplings, in a single layer, in basket. Pour water into a wok until one-quarter full. Bring to the boil over high heat. Place steamer over wok, ensuring base doesn't touch water. Steam dumplings for 15 to 20 minutes or until tender and cooked through.
Combine ginger, soy sauce, vinegar, sugar and coriander in a bowl. Stir until well combined. Serve with dumplings.


Variation: To deep-fry dumplings, pour oil into wok until one-third full. Heat until hot. Deep-fry dumplings, in batches, for 3 to 4 minutes or until golden. Allow oil to reheat after cooking each batch.


SERVINGS
30

SOURCE
www.taste.com.au

Steamed Sesame Greens

INGREDIENTS
2 cups water
1 bunch choy sum, ends trimmed
1 bunch asparagus, trimmed
1 bunch gai lum (Chinese broccoli), ends trimmed
Dressing
2 tbsp vegetable oil
2 small garlic cloves, crushed
2 tbsp Ayam Oyster Sauce
1 tbsp honey
1/2 tsp sesame oil
1 tbsp toasted sesame seeds

METHOD
Pour water into a wok over high heat, cover and bring to the boil.
Place vegetables into a large bamboo steamer (see note).
Cover with steamer lid, place steamer over wok.
Steam for 5 minutes, or until tender.
Combine dressing ingredients in a screw-top jar and shake well.
Place vegetables onto a serving plate.
Pour over dressing and toss well to coat.

Note: If you don't have a steamer, stir-fry greens in a hot wok for 2 to 3 minutes, or until tender.

SERVINGS
4


SOURCE
www.taste.com.au