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 12 large rice paper sheets (or 24 small) 400g pork mince 1 clove garlic 1 tsp grated fresh ginger 1 tbsp chilli sauce 2 tbsp fish sauce 1 tbsp soy sauce 1 tsp sugar 1 lime, juice of 100g rice stick noodles ½ carrot, julienne 2 spring onions, julienne ½ cucumber, julienne 12 large sized baby spinach or medium bok choy leaves, or 24 small sprouts coriander leaves mint leaves
METHOD Gently saute pork mince with garlic and ginger till cooked, drain off pork fat. Add chilli, fish and soy sauces, sugar and squeezed lime to taste (you may want to add a pinch of salt), set aside. Place noodles in bowl, pour over boiling water to cover, place plate on top to keep in steam and leave for 10 minutes, drain. Soak a rice paper sheet in lukewarm water for 30 seconds or until soft. Lay flat on tea towel. Place a spinach leaf in the centre towards the bottom of the rice paper. Place a dessertspoonful of mince mixture on leaf, top with several julienne of carrot, cucumber and spring onion, a few coriander and mint leaves, and several noodles. Turn up bottom of rice paper to cover filling, bring in sides and roll up. Repeat with remaining rice paper sheets. Serve with a dipping sauce (fish sauce, chilli sauce, lime juice and brown sugar).
VARIATION As a variation, replace pork mixture with shelled, cooked prawns and slices of mango and avocado. The pork version can also be deep fried to make spring rolls using either rice paper or spring roll wrappers.
Filling 1 onion, finely chopped 3 bacon rashers, chopped 3 eggs 300ml cream ½ cup milk ¾ cup grated tasty cheese
METHOD Pastry Sift flour into bowl, rub in butter. Add egg yolk and enough lemon juice to make ingredients cling together. Knead gently on lightly floured surface until smooth. Cover, refrigerate for 30 minutes. Roll pastry between two sheets of baking paper, large enough to line a deep 23cm flan tin. Lift pastry into flan tin, gently ease pastry into side of tin, trim edges of pastry neatly. Cover pastry with baking paper, fill the cavity with dried beans or rice. Bake in a moderately hot oven for 10 minutes. Remove paper and beans/rice carefully. Bake for a further 10 minutes or until golden brown. Cool to room temperature before filling. Filling Preheat oven to 180°C. Cook onion and bacon in frying pan until onion is soft. Drain away excess fat, cool before spreading into pastry case. Beat eggs in a bowl with whisk. Add cream, milk and cheese, and whisk until just combined. Pour into pastry case. Bake for about 35 minutes or until filling is set and brown. Stand quiche 5 minutes before removing from tin.
SERVINGS 8
COMMENTS Ready made shortcrust pastry can also be used. Halve the recipe to make 24 mini quiches. SOURCE AWW
METHOD Preheat oven to 160°C. Combine cream cheese, goat’s cheese and herbs. Trim filo pastry sheets to 30cm x 20cm. Brush 5 pastry sheets with oil, stack on top of each other and place on a baking tray lined with non-stick baking paper. Spread cheese mixture over pastry stack. Brush remaining 5 filo sheets with oil, stack and place on top of cheese layer. Score pastry into 60 small squares. Sprinkle with sesame seeds and bake for 25-30 minutes until golden.
METHOD Preheat oven to 180°C. Remove the stems from the mushrooms and trim their rounded tops with a sharp knife so as to give them a flat base when placed upside down. Finely chop stems and trimmed tops, then sauté with garlic until soft, cool. Place ricotta, herbs, proscuitto and oil in a small bowl and stir to combine. Add sautéed mushrooms. Season well with salt and freshly ground black pepper. Spoon the ricotta filling into the centre of the mushrooms and place them on a baking tray. Lightly season with salt and pepper. Sprinkle with grated mozzarella and bake for 12-15 minutes.
INGREDIENTS 12 cherry tomatoes, halved 12 small bocconcini, halved 24 basil leaves 24 toothpicks Extra virgin olive oil Balsamic vinegar Salt and pepper
METHOD Using a toothpick, secure a basil leaf between a cherry tomato half and a bocconcini half. Repeat with remaining halves. Drizzle with olive oil and a splash of balsamic vinegar. Season with sea salt and freshly ground black pepper.
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