Recipes
Ingredient
100 grams of dried apricots chopped up finely
1 cup of self raising flour
3/4 of a cup of plain flour
1 teaspoon of mixed spice
1/2 of a cup of brown sugar
1 large carrot grated
100 grams of butter or margarine melted
3 eggs lightly beaten
Method
Preheat oven to 170 degrees. Coat a
loaf pan with cooking spray or baking paper. Soak the
apricots in boiling water for 10 minutes and then drain them
well. Sift together the flours and spice and stir in the
sugar, carrot and apricots. Add the butter and eggs stirring
well to mix. Put the mixture into the tin and cook for 25-30
minutes or until it is cooked through and golden. Stand in
the tin for 5 minutes before turning out to serve.
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This recipe is for one person, but
is easily doubled or more and is a dish that will help a
little bacon go further.
Ingredient
2-3 rashers of bacon, rind removed,
chopped.
1 small onion chopped
1-2 teaspoons of butter or oil
2-3 medium potatoes scrubbed and cut into 4 or 8 pieces each
about 2 tablespoons of water
1/4 teaspoon of salt
Oreganum or ground cumin to taste
100-150 grams of green beans cut to 5 cm lengths
about 1 teaspoon of cornflour
Method
Cook 1 rasher of bacon until crisp
and keep aside as a garnish. Add the remaining bacon, onion
and butter or oil and cook until the onion is transparent
and lightly browned. Add the potato pieces, water, salt and
herbs. Cover and cook until the potatoes are tender, about
20 minutes. Add beans after about 10 minutes and add a
little more water if needed, aiming for a couple of
tablespoons of liquid. Thicken the juices with just enough
cornflour paste to coat and glaze the vegetables. Adjust
seasonings to your taste. Serve in a large shallow bowl,
sprinkled with the saved cooked bacon.
Serve with other vegetables or a tomato salad.
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Ingredient
2-3 large apples
1/4 cup of water
Peel, core, slice and cook apples in the water until they
are tender
50 grams of butter
1 dessertspoon of golden syrup
1 egg
1/2 cup of plain flour
1 teaspoon of baking powder
2-3 Tablespoons of milk
Method
Heat the butter and the golden syrup
until it is liquid. Remove from the heat and add sugar and
the egg. Beat to combine all together. Sprinkle in the flour
and the baking powder, add 2 tablespoons of the3 milk and
stir well but do not beat at this stage. You may need to add
extra milk if the mixture seems too thick, while the apple
is cooking, make the sponge. Put the HOT cooked apple into a
baking dish and add the warm sponge mixture. Bake uncovered
at 180 degrees C for 20-30 minutes or until the centre is
set and is an even golden colour. This dish can be served
hot or cold with custard, yoghurt, cream or ice cream.
Apples can be replaced by any fruit in season.
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Ingredient
8 ice block sticks
4 firm bananas each cut in half
1/2 cup of unsweetened natural or fruit flavoured yoghurt
1/3 cup of coconut, toasted, mixed with
1/2 cup of chopped nuts, toasted.
Method
Push the sticks into the cut ends of the
bananas. Freeze the bananas. When frozen, roll each banana
in the yoghurt, then in the toasted coconut and nuts. Return
to the freezer and leave until solid. Makes 8 ice blocks.
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Serves 4 to 5 people
Ingredient
400 grams of green beans
1 onion
2 stalks of celery
1 large clove of garlic
1 teaspoon of salt
1/2 teaspoon of ground ginger
3 tablespoons of cooking oil
1 tablespoon of soy sauce
1 tablespoon of water
Paprika
Method
De-string the beans if needed. Wash and cut the
beans to about 2.5 cm lengths. Peel and dice the onion. Wash
and slice the celery thinly. Crush the garlic with the salt.
Combine the beans, onion, celery, garlic, salt and ginger.
Heat the oil in a frying pay and stir in the vegetable
mixture. Fry over medium heat for about 3 minutes, stirring
occasionally to prevent sticking. Mix in soy sauce, reduce
heat and cover, continuing to cook for about 10 minutes.
Stir in the water and continue to cook for 5 minutes or
until the beans are just tender. Garnish with paprika.
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Ingredient
6 slices of fresh sandwich bread
Melted butter
1 can of cream style corn
1/2 of a cup of grated cheese
Toothpicks
Method
Brush one side of the bread with the melted
butter and spread the other side with corn. Top with grated
cheese. Roll up the slice of spread bread and secure with
toothpicks. Bake at 200 degrees C for about 10 minutes until
golden brown. Serve while hot.
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Ingredient
1 kg of potatoes
1 kg of sausage meat or skinned sausages
2 tablespoons of brown sugar
1 tablespoon of butter
1/2 to 1 cup of grated cheese
2 medium sized onions
2 teaspoons of curry powder
400 gram can of apple sauce or unsweetened stewed apples
1/2 of a cup of milk
Method
Peel the potatoes and cut into even sized pieces
and cook until tender. When cooked, mash with butter and
season if required. Cut the onions into wedges and sprinkle
about half of them into a roasting pan or large shallow
baking dish. With wet hands form the sausage meat or
sausages into walnut sized balls and arrange a layer over
the onion wedges. Sprinkle the remaining wedges over the
sausage balls. Mix the curry powder and brown sugar together
and sprinkle evenly over the mixture and then spread with
the apple sauce. Spread mashed potato over the top. Bake
uncovered at 180 degrees C for 1 hour.
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Ingredient
250 grams of your favourite cheese, grated
2 onions grated or very finely chopped
120 grams of butter
2 beaten eggs
2 dessert spoons of tomato sauce or past or relish or
favourite pickle
a pinch of mixed herbs
chopped parsley, more or less to taste
salt and pepper for flavour
Method
Put all the ingredients into a saucepan and
cook, stirring all the time, on a low heat. Mash together or
use a blender or food processor. Put into clean jars, seal
and keep in the freezer. Once a jar is opened keep it in the
fridge and use within 2-3 days.
This spread can be used on sandwiches or on toast, grilled
on toast, or spread on bread to be rolled up, 'painted' with
oil or melted butter and browned under the griller.
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Ingredient
100 grams of butter
3/4 cup of soft brown sugar
1/2 cup of honey
1/2 cup of peanut butter
2 cups of rolled oats
1 cup of coconut
3 cups of rice bubbles or cornflakes
1/2 cup of dried fruit
1 teaspoon of mixed spice
1 teaspoon of vanilla essence
Method
Boil the first four ingredients until the
mixture forms a soft ball when a little is dropped into cold
water - probably about 8-10 minutes in a pan on the stove.
Lightly brown the rolled oats and then the coconut in a
sponge toll tin in the oven until they smell toasted.
Combine the syrup, cereals and flavourings. Press the
mixture firmly into a sponge roll tin which has been lined
with either foil or cooking paper, until the mixture is
about 15 mm thick. When it is nearly cold, cut into 40
pieces using a sharp serrated knife. Store in air tight
containers.
The firmness of the bars depends on the boiling time of the
syrup. Increase or decrease this f necessary to change the
consistency.
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In spite of its name this is very
easy to do. The recipe given makes quite a large dish and it
can be eaten hot or cold. For smaller pies halve of even
quarter the recipe.
Ingredient
4 eggs
2 teaspoons of melted butter
2 cups of milk
1 cup of flour
1 cup of grated cheese
1 onion finely chopped
Salt and pepper and other seasonings such as stock powders
if liked
1 cup of diced ham, chicken, bacon or other pre cooked meat
or if preferred a medley of pre cooked mixed vegetables can
be added.
Method
Put all the ingredients into a bowl and mix
together. Pour into a greased baking dish and bake at 180
Celsius for 30 minutes (less for the divided recipe), or
until set and golden brown on top. Serve with a salad.
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Instead of pastry use the sausage
meat mixture for the lining of this flan as described below:
Ingredient
Lining
500 grams of sausage meat
1 onion grated or very finely chopped
1 grated potato
1 egg
1 Tablespoon of tomato sauce
Salt and pepper
Filling
2 eggs
1/2 of a cup of grated cheese
some chopped parsley (how much depends on how much you like
parsley)
2 finely diced spring onions
salt and pepper and other herb seasonings as you choose
Method
Mix all the lining ingredients together and use
to line a baking dish by placing the mixture into the dish
and smoothing it with your hands until it is reasonably
evenly spread across the bottom and sides of the baking
dish.
For the filling you will need to beat filling ingredient
together, when well beaten, pour the mixture into the
sausage case and bake in a moderate oven for about half an
hour until it is golden brown on the top.
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Ingredient
Slices of bread, buttered and spread with
marmalade (could jam if you prefer)
2 eggs
1 cup of whole milk
2 tablespoons of sugar
Method
Butter a baking dish and layer in the bread,
cutting and shaping it to fit the dish as needed. Whisk the
eggs, sugar and milk together. Pour over the bread. Bake at
160 degrees C for about 45 minutes. Serve with custard,
ice-cream or cream.
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Serves 2 hungry people
Ingredient
2 hamburger buns
30 grams of melted butter
one quarter of a cup of tomato sauce
12 thin slices of salami
8 thin slices of cheese
1 teaspoon of dried oregano, or other herbs if preferred.
Method
Cut the hamburger buns in half and brush the
halves with melted butter, or if you prefer not to melt the
butter, spread the butter very thinly on the halves. Toast
the halves lightly under the grill. Leave the grill on.
Spread the toasted halves with tomato sauce. Top each half
with three slices of salami and then put two slices of
cheese on top of the salami. Sprinkle a little herb of your
choice on top and put back under the grill until the cheese
is bubbly.
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Ingredient
1 medium onion chopped
2 teaspoons of minced garlic
2 medium carrots chopped (Optional) 200 grams mushrooms cut
into quarters
425 gram can of tomatoes chopped
1 cup of tomato puree
400 gram can of 4-bean mix, rinsed and drained
2 tablespoons of fresh chopped basil (optional)
1 stock cube
2 tablespoons of Worcestershire sauce
30 grams of finely grated parmesan cheese (use ordinary
cheese if you don't like parmesan cheese)
Topping
1 kg sweet potato (or plain potato if preferred), peeled
and chopped
1 tablespoon of butter or margarine to mash the potato
1/4 of a cup of milk
Method
Heat the oven to 200 degrees, grease a
medium sized cooking dish. Use a cooking spray or a small
amount of oil or fat in a frying pan to cook the onion until
softened and then add the other ingredients. Cook gently for
about 10 minutes. For the topping boil or steam the potatoes
until they are tender then mash well with butter and milk
Put the bean mixture into the prepared dish and arrange the
topping over the top and sprinkle with grated cheese. Bake
in the oven for about 20 minutes, or until browned.
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Ingredient
About 500 grams of cold, cooked, mutton, minced
up.
1 medium onion finely chopped
1 large carrot grated
1 cup of frozen peas (can be minted if liked)
Enough cold, cooked, mashed potatoes to make a good topping
Tomato, soy or worcester sauce as preferred for flavouring
oil to cook the onion
Method
Cook the finely chopped onion in the oil until
it is a pale colour (or light brown if you prefer more
flavour), then add the cold minced mutton and brown very
gently. Add 1/4 cup of hot water and sauces to taste. At
this stage you could add stock flavouring or a packet of
soup if you like it. Stir and simmer slowly for 5 minutes.
Transfer to an oven proof dish and cover with the mashed
potato. Grated cheese can be added if you like this. Cook
for 30m minutes at 160 degrees.
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Ingredient
1 cup of peeled, cored and chopped apple
1 cup of sugar
125 grams of melted butter
1 egg
1.5 cups of flour
1 teaspoon of baking powder
1 teaspoon of cinnamon
1/2 teaspoon of nutmeg
1/2 teaspoon of salt
1/2 cup of shelled walnut halves or pieces
1/2 cup of currants or sultanas
Method
Mix the apple with the sugar and let it stand
for two minutes. Add the melted butter and the egg to the
apple and sugar mixture and mix well. Add the rest of the
ingredients and again mix well. Bake at 180 degrees C for 40
minutes. This cake is best served warm with whipped cream or
ice cream.
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Ingredient
6 large potatoes, scrubbed with skins left on.
4 Tablespoon of oil
1 Tablespoon of curry powder
1 Tablespoon of chicken stock
1 Teaspoon of paprika
Method
Turn oven on to 400°C. Cut potatoes into 8
wedges each. Mix wedges with oil in a baking dish or large
casserole dish. Put spices in a bag and add wedges. Give
them a good shake. Tip wedges back into baking dish. Bake
for 30-40 minutes, turning several times. Serve with meal
and/or a dish of sour cream for dipping.
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You can use mashed potato if
preferred
Ingredient
500 grams of lean minced beef
2 tablespoons of plain flour
1/4 teaspoon of salt
2 tablespoons of cooking oil
For the sauce you will need
1 small onion
1 green capsicum
1 tablespoon of oil
1 tablespoon of cornflour (plain flour will do if you don't
have any)
1 tablespoon of soy sauce
1 tablespoon of brown vinegar
2 tablespoons of brown sugar
1 450 gram tin of either crushed pineapple or pineapple
chunks
Method
Cook 2 cupfuls of rice in 4 cupfuls of water
with a pinch of salt and allow to simmer slowly while the
rest of the meal is being prepared. If you don't like rice,
a bed of mashed potatoes will be be a tasty alternative.
Peel and slice the potatoes before you start the mince. When
the mince is started, then start your potatoes.
Shape the mince into about 16 meatballs and roll them in the
mixed flour and salt. Heat the 2 tablespoons of oil and
gently fry the meatballs, turning often, for about 20
minutes. Peel and chop the onion and slice the green
capsicum. Throw away the seeds. Heat the 1 tablespoon of oil
in a saucepan and fry the onion and capsicum for three
minutes. Mix together the cornflour, soy sauce, vinegar,
brown sugar, pineapple in a bowl. Add this mixture to the
saucepan and and bring to the boil stirring all the time.
Simmer for 2 minutes, still stirring. Drain the cooked
meatballs and arrange them on a big plate of cooked rice.
Pour the sauce all over the meatballs.
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Ingredient
2 thick slices of bread cut into small cubes
2 tablespoons of butter
2 eggs
2 tablespoons of milk
Salt and pepper to taste
25 grams of cubed cheese
Method
Heat half of the butter in a non stick pan and
stir in the cubes of bread. Cook gently until they are crisp
and lightly browned (croutons). Take these out of the pan to
drain and cool. Beat the eggs with the milk and cook in the
pan, using the other half of the butter, and cook gently
until the mixture is just set. Sprinkle your croutons over
half of the omelette and top with the cheese cubes. Flip the
uncovered half of the omelette over the filling and cook
another half minute or so to melt the cheese. Serve while
very hot.
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Serves 4 people
Ingredient
250 grams of macaroni (uncooked)
150 grams of corn kernels, drained
1 cup of frozen peas, rinsed and drained
180 gram can of tuna in brine, drained
1 cup of milk
22 gram packet of white sauce mix, (or you can use one well
rounded tablespoon of cornflour with some black pepper and
1/4 teaspoon of salt)
1/2 cup of sour cream
1/2 cup of crushed cheese flavoured biscuits.
Method
Preheat oven to 180 C (or 350 F). Boil a big pot
of water and carefully add the macaroni. Boil the macaroni
for 10 minutes then drain well. Put macaroni, corn, peas and
tuna in a big bowl. Put milk and sauce mix in a small pan
over low heat. Stir until it boils and thickens. Pour the
sauce into the bowl. Add the sour cream and mix well. Put
the combined mixture into a casserole dish and sprinkle with
the crushed biscuits. Bake for 20 minutes and serve hot.
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Ingredient
1.5 cups of small pasta (small or medium shells
are good)
1 small pepper seeded and finely chopped
1 small onion finely chopped
125 grams of cheese grated
60 grams of butter or other table spread
3 tablespoons of plain flour
salt and pepper to taste
1.75 cups of water
2 tablespoons of soy sauce or tomato sauce or a mixture of
these
220 gram tin of tuna drained and broken up.
Method
Cook the pasta in rapidly boiling water until
just tender. Drain. Melt the butter, cook onion and pepper
gently until they are just tender. Remove from the heat, add
flour and stir until it is smooth before returning mixture
to the heat and stir until the mixture boils and thickens.
Add the sauce and 3/4 of the cheese, stirring until the
cheese is melted. Now add the drained pasta and tuna, salt
and pepper to taste. Pour into an oven proof dish and
sprinkle with the remaining cheese. Bake at 180 degrees C
for about 20 minutes, or until the cheese melts.
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Serves 3-4 people
Ingredient
500 gms of sausage meat - balled into walnut
sized pieces
24 gram packet of savoury mushroom sauce mix
1 cup of hot water
1-2 Tablespoon of chopped parsley
Method
Turn sausage balls in flour or breadcrumbs. Heat
a little oil in a frying pan and evenly cook balls over a
medium heat until browned, flattening them with a fork as
they cook. Drain off any fat. Sprinkle with the mushroom
sauce mix, then add the hot water. Shake the pan and turn
the patties. Reduce the heat to very low and sprinkle in the
chopped parsley. When nearly all the sauce has been
absorbed, serve up with mashed potato or wedges and coleslaw
or other vegetables.
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The following vegetables are all
good to use in this dish so you can vary the selection
according to you your own taste or whatever is in season at
the time.
Ingredient
Broccoli
Cauliflower
Peas
Green Beans
Onions
Carrots
Pumpkin
Kumara
Parsnips
Leeks
Potatoes
Cooked chick peas
Cooked dried beans
Tinned or fresh tomatoes
Peppers
Courgettes (zucchini)
Celery
Fresh asparagus
Whole kernel corn
Mushrooms
Yams
For the
sauce you will need:
2 tablespoonfuls of butter
2 tablespoonfuls of plain flour
1,5 cups of liquid - could be vegetable stock, vegetable
juice or milk
.5 of a cup of grated cheese
1 teaspoonful of mixed or favourite herbs.
Method
Prepare your selection of some of the above
vegetables and cut them into slightly larger than bite sized
pieces. Steam or cook them gently until they are barely
tender. Drain the vegetables and put them into the dish. If
the vegetables have been boiled, keep the water to use as
part of the liquid for making the sauce. Put these
vegetables aside while you make the sauce.
Melt the butter then add the flour and the herbs. Stir to
combine and cook on a low temperature for 2-3 minutes, then
remove from the heat. Add a third of the fluid slowly
stirring while you do so. Return to the heat and continue
stirring until the mixture thickens. Remove from the heat
and add the second third of the liquid. Repeat the mixing
process then add as much of the remaining liquid as you wish
till you get the thickness you like. Add 2/3 of the cheese
and stir in at this point.
Pour the sauce over the vegetables and sprinkle with the
remaining cheese mixed with 2 tablespoonfuls of dried
breadcrumbs.
Bake at 180 degrees C for about 30 minutes or until the
cheese and breadcrumbs are well melted and golden.
Instead of cheese and breadcrumbs for the topping, you could
butter several slices of bread and cut them into small
squares. "Tile" these across the top of the sauce and bake
as above. They will become crisp and toast like.
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