This recipe collection represents all the great times we've had together sharing meals and celebrations with family and friends. Included are all our favourite recipes, some handed down from Granny and Oma, or friends and family, other gems discovered in magazines and recipe books, and even some of our own creations!! Browse through the latest recipes, or search (top left) by title, ingredient or category to find that special recipe.
INGREDIENTS 800g pumpkin, peeled and finely diced 4 cups chicken stock, or 2 cups unsweetened OJ and 2 cups water 1 medium sized onion 1 tsp fresh ginger, finely chopped 1 clove garlic, crushed ¼ cup salt free tomato paste ½ tsp cumin
METHOD Cook onion, garlic and ginger in 2 tablespoons of water for 3 minutes, or until transparent. Add all other ingredients. Cook for 15-20 minutes, or until pumpkin is tender. Puree. Serve with a thin slice of orange and garnish with parsley.
COMMENTS To get the best flavour from onions without cooking in oil, always place lid on saucepan while onions are cooking.
INGREDIENTS 1 kg spinach, trimmed 3 eggs, lightly beaten 2 cups (400g) ricotta cheese 1/4 cup (20g) coarsely grated parmesan cheese 3 green onions, chopped 1 1/2 cups (375ml) bottled tomato pasta sauce 12 sheets instant lasagne 1 cup (120g) coarsely grated cheddar cheese
METHOD Boil, steam or microwave spinach until just wilted, drain. Squeeze excess liquid from spinach, and chop roughly. Combine eggs, ricotta, parmesan and onions in large bowl. Stir in spinach. Spread half the pasta sauce over base of oiled baking dish. Cover with 3 sheets of lasagne. Top with a third of the spinach mixture. Cover spinach layer with 3 sheets lasagne. Repeat layering with remaining spinach and lasagne sheets. Top lasagne with remaining tomato sauce. Sprinkle with cheddar cheese. Cover lasagne with foil. Bake in a moderate oven for 40 minutes. Remove foil and bake for another 20 minutes or until browned browned on top.
INGREDIENTS Cake 2¼ cups self raising flour ½ cup custard powder 2 cups caster sugar 1 cup milk 4 eggs, lightly beaten 250g butter, softened 2 tsp vanilla essence
Icing 125g butter 1½ cups icing sugar 2 tbsp milk
METHOD Cake Grease a deep 25cm square cake pan, cover base with paper, grease paper. Combine sifted flour and custard powder with remaining ingredients in large bowl of electric mixer. Beat on medium speed for 10 minutes, or until mixture is thick and creamy. Pour mixture into prepared pan and bake in moderate oven for 1¼ hours, or until lightly brown and cooked when tested. Let stand in tin for five minutes, then turn onto wire rack to cool. Ice with rich icing, and decorate as desired (great for birthday cakes!).
Icing Combine butter, milk and sugar until smooth and creamy.
INGREDIENTS 500g orange sweet potato, peeled and cut into chunks 1 red or yellow capsicum, cut into chunks 2 zucchini, sliced 350g eggplant, cut into chunks 2 tomatoes, cut into chunks 8 spring onions, cut into lengths 1 tbsp extra virgin olive oil 1 tsp sea salt 1 tsp grated lemon rind 2 tbsp lemon juice
METHOD Preheat the oven to hot 220C. Place vegetables in a large baking dish, drizzle with oil, sprinkle with sea salt and roast for 45 minutes, or until soft. Transfer the vegetables to a food processor, add the lemon rind and the lemon juice. Blend until smooth. Spoon into a serving dish and cool to room temperature.
INGREDIENTS 2-3 ripe avocadoes 1 large ripe tomato 1 small chilli, or chilli sauce 1 spanish onion ½ cup chopped coriander 1-2 cloves garlic, crushed, to your taste juice of two limes
METHOD Scoop flesh from avocadoes and mash in medium bowl. Chop tomatoes and onion finely and add. Finely chop chilli and add with garlic. Chop coriander roughly, and finally add with lime juice. Fold all ingredients together and store in fridge. Best made close to serving.
INGREDIENTS 1 tbsp capers 30g anchovy fillets, drained 50g tuna in oil, drained 1 clove garlic, crushed 1 cup pitted black olives, sliced 2 tbsp lemon juice 2 tbsp extra virgin olive oil 1½ tbsp brandy, optional
METHOD Place capers, anchovies, tuna, garlic, olives and lemon juice in blender and process until finely chopped. Add olive oil and brandy while motor is running, until mixture comes to a smooth paste. Refrigerate until ready to serve.
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