school cookbook

Contents Page 2

Breakfast, Brunch & Morning food

Page 10

Nibbles, Entree & snacks

Page 16

Soups, Midday Food & LunchBox

Page 23

Side dishes, Veges & Salad

Page 30

The Main Event

Page 42

Desserts, Treats & Sweets

Page 57

Baking, Cakes, Bread & Scones

Page 71

Relishes, Chutney, Marinade Sauce

& Preserves

Abbreviations we have used: tsp teaspoon tbsp Tablespoon dsp dessert spoon g grams mls millilitres ltr litre c cup

Always make sure yo u’ve asked the adult in charge of the ho if you are allowed to use do some cooking BE FO RE you start.

•Read the recipe – it will be easier if you have ALL the stuff you need BEFORE yo u begin (both your ing redients nad your equipment) •Wash your hands – you have to eat this food too!

•If you have long ha ir tie it up – No-one is going to enjoy eatin your luscious locks in g their food •Be careful with sciss ors and knives •Make sure you use all appliances and im plements safely – if are not sure how AS you K! •Be careful with the stove and oven – th ese are HOT HOT HO •Put things away wh T en you are finished with them.

1

BREAKFAST BRUNCH

YUMMY TOASTED MUESLI 1/4 cup water 3 tbsp sugar 1 tsp salt 1/4 cup oil 1/2 cup wheat germ or oat bran

1 tbsp golden syrup or honey 4 cups rolled oats or a mixture of oats nuts and seeds

Measure the water, sugar, golden syrup/honey, salt and oil into a fairly big pot and heat until the mixture boils. Remove from the heat and stir in the remaining ingredients.

Spread the mixture onto a large oiled roasting pan and bake at 180 oc for about 20 mins until golden brown. Stir every 5 mins so muesli browns evenly.

Leave to cool and then store in an airtight container.

MORNING FOOD

Shake together in a screw top jar: 1/2 cup sugar 2 tsp cinnamon 1/2 tsp mixed spice Toast bread lightly. Spread warm toast thinly with butter nad then sprinkle with well mixed spiced sugar, using about 1/2 tsp per slice.

N O M A N N I C ST A O T

ROOM 4 2

3

MANDY’S BIRCHER MUESLI Serves 4 1 cup rolled oats 600g plain low-fat yoghurt 2 small apples, grated coarsely 1/4 tsp cinnamon 2 tbsp coarsely chopped walnuts extra fruit eg strawberries Combine oats, yoghurt, apple, cinnamon and nuts in a medium bowl. Cover and refrigerate overnight.

Just before serving, stir in sliced strawberries if desired.

Tips: Instead of sweetened yoghurt, use plain unsweetened yogurt and add 1 tsp honey. Add a little lemon to the apples before putting in the bowl (to help prevent discolouration). Cut recipe in half for smaller servings Mandy’s favourite breakfast recipe, ENJOY!

4

GRIDLE SCONES 1 cup flour 1 tsp Baking powder 1/4 cup sugar 1/2 tsp cinnamon 1/2 cup raisins 50g butter milk Put flour, baking powder, cinnamon in bowl. Rub in butter. Add raisins.

Mix in milk a little at a time until scone consistensy. Break into even sized balls and then flatten (to make the shape of an english muffin) Heat a little oil or butter in pan and place scones into pan. Cook until golden and crispy then turn. Cook on other side until they spring back when touched and are golden both sides. (approx 3-4 mins each side) Cut through and serve with butter and jam or any topping of your preference!!! ******Savoury version can be made by cutting out sugar, raisins and cinnamon. Replace with grated cheese, diced ham and finely chopped spring onions. This can be served with scrambled eggs on top! Yum!!!!! ****** Gibbons Family

CHOCOLATE PEANUT BUTTER BREAKFAST BARS GLUTEN FREE 1 1/2 cups rolled oats (use gluten-free if desired) 1/4 cup flax seed meal 1/8 cup chia seeds 1/4 cup sunflower seeds 1/4 cup sesame seeds 1/3 cup pumpkin seeds 1/2 cup cashews 1/2 cup almonds 1/2 cup agave nectar 1 cup peanut butter 1/2 cup, gf chocolate chips (such as Enjoy Life Mini Chips) Line an 8×8 (or similar size) pan or baking dish with parchment paper. Leave extra on the sides to use as handles for removing the bars later. In a large bowl, combine the oats, flax seed meal, seeds and nuts; mix thoroughly.

Add agave nectar to the mixture and stir until well coated.

Add peanut butter (or other nut butter) to the mixture and mix until well combined. Scoop the mixture into the prepared pan/baking dish and press firmly until it is evenly distributed. Using the parchment paper handles, remove the entire block from pan/baking dish, then cut into bars.

NOTES *Feel free to substitute your favorite nuts/seeds for any you don’t have on hand or don’t like. You could sub dried fruit for chocolate chips, too. *I found that the bars start to lose their firmness if left out for too long. Best to store them in the freezer. When storing the bars in a container, place a sheet of parchment paper between the layers to avoid bars sticking together.

5

EA

1/4 - 1/2 cup oats per person 1 cup of liquid per person (juice/milk/almond milk) 2 tbsp Yoghurt per person Chia, Pumpkin or Sunflower seeds (2tsp per person – optional) Fresh chopped fruit or frozen/fresh berries Honey or maple syrup to sweeten Place everything into a large blender and put in the fridge overnight. In the morning simply wiz everything together and serve.

K

ST S M O FA O T

6

PANCAKES

Compter Family

H IE

Murphy Family

R

GHT OAT BR NI

1 cup milk, 1 cup fruit - e.g., strawberries, blueberries, raspberries (frozen is ok) 4 tbsp ice cream, 2 tbsp yoghurt, 1 banana Mix everything together in no particular order. Yum

AIDANS’ FRUITY SMOOTHIE

OVE

3 c flour 3 eggs 3 c milk or water Pinch salt.

Whisk eggs and milk/water together. Add flour and salt and mix with stick mixer until smooth and runny.

Cook batches off in a hot pan with a little butter and then top with topping of your choice, our favourite is lemon and sugar.

WAFFLES Makes 12 1 egg separated 1 tbsp sugar 1 cup milk 1 1/2 cups bulk bake mix Beat the egg yolk, sugar and milk together, then stir in the bulk bake mix. Whisk the egg whites to stiff peaks and fold it into the batter just before cooking. Preheat the waffle iron and cook the waffles according to the manufacturer’s instructions Leon Spijkerbosch 77

BAKED BEAN & EGG BAKE

6 round bread rolls 50g butter 1 medium onion finely sliced 200 grated cheese 6 eggs Salt and pepper Finely chopped parsley or basil to garnish Pesto Hollandaise sauce to serve

500g hash browns 1 can baked beans 6 eggs 5 rashes bacon, dices 1 small onion, dices 3/4 c grated cheese Herbs of choice Line casserole dish with hash browns to make a base. Mix onion with baked beans and place on top of hash browns. Beat eggs with herbs and seasoning, pour over baked beans and then top with bacon and cheese. Bake at 200oC for approx. 30mins until set.

BA CO N

REAKF B AS & EGG T

CU PS Louie Compter

6 or 12 Eggs 6 or 12 Slices Streaky Bacon 1/4 - 1/2 cup Grated Cheese Salt and Pepper Pre-heat oven to 180 degrees. Grease either a 6 or 12 hole muffin pan (silicone is best) and line each hole with a slice of bacon. Crack an egg into each hole.

Season with salt and pepper. Add grated cheese on top. Bake for 20 minutes. Leave to cool for 5 minutes. They should slide right out. Great for lunchboxes.

8

Cut a slice from the top of each roll.

Scoop out most of the doughy Centre leaving a shell about 1 cm thick. Melt the butter in a frying pan, add the onion and cook until softened. Place the bread rolls on a baking dish and divide the onion into each roll. Top with grated cheese then season with salt and pepper. Break an egg into each roll Bake in a hot oven, 200 degrees for 10 to 12 minutes until the whites are firm and the yolks still soft. Ladle over a spoonful of Hollandaise sauce and sprinkle with herbs just before serving.

EGGS IN A NEST 8 slices of thick bread Olive oil or butter

8 eggs Cut a 4cm hole in bread

Spread one side with olive oil or butter Put in the frying pan buttered side down.

Break egg into the hole in the bread.

Cook until the egg starts to set, then spread oil or butter on the side of the bread facing up.

Flip the egg and bread to cook the other side.

Cook until the egg is how you like it - runny or hard.

Murphy Family

PIZZA SCRAMBLED EGGS

EGGS BAKED IN BREAD ROLLS

50g shaved ham, chopped 1 medium tomato, deseeded & finely chopped 2 Tbsp grated pizza cheese 1 Tbsp finely chopped fresh oregano leaves 6 eggs, 1/3 cup milk Olive oil cooking spray Toasted bread, to serve Combine ham, tomato, cheese and oregano in a bowl.

Lightly whisk eggs and milk together in a jug. Spray a non-stick frying pan with oil.

Heat over medium heat.

Cook egg mixture for 1 minute or until edges just begin to set.

Using a wooden spoon, push set egg towards centre of pan, tilting pan to let uncooked egg cover the base.

Cook for 1 minute or until creamy curds begin to form.

Fold through ham mixture.

Serve with toasted bread.

9

TOASTED ROLL-UPS 6 slices fresh sandwich bread Melted butter Can of cream style corn Can of spaghetti

1/2 cup grated cheese

Cut the crusts from the bread and lightly brush one side of each slice with the melted butter. Spread the other side with creamed corn or spaghetti then sprinkle with cheese. Roll up diagonally or stright.

Secure with a toothpick and bake at 200 oC for about 10 mins or until golden brown and crisp.

Remove toothpicks and serve.

SWEET TOAST ROLL-UPS 8 slices white sandwich bread softened cream cheese, diced strawberries, or Nutella 2 eggs 3 tablespoons milk 1/3 cup granulated sugar 1 heaping teaspoon ground cinnamon butter, for greasing the pan Cut the crust from each slice of bread and flatten it out with a rolling pin.

Place about 1-2 teaspoons of your chosen filling 1 inch from one end of the bread in a strip. Roll the bread up tightly and repeat with the remaining pieces of bread. I really like cream cheese with diced strawberries as one combination and Nutella with diced strawberries as another combination.

In a shallow bowl whisk the eggs and milk until well combined. In a separate shallow bowl mix the sugar with the cinnamon. Heat a skillet set over medium heat and melt a tablespoon of butter.

Dip each bread roll in the egg mixture coating well and then place them in the pan seam side down.

Cook in batches until golden brown, turning them to cook and brown on all sides, about 2 minutes per side. Add butter to the pan as needed.

Add cooked rolls immediately from the pan to the cinnamon sugar and roll until completely covered in sugar. You can serve with syrup for dipping but I think they’re perfectly good all by themselves.

CHEESE LOG 2 tbsp crushed pineapple Pkt onion soup

250g cream cheese Walnuts

2 tbsp pineapple juice

Warm cream cheese. Mix all ingrdients together. Mould into log shape. Crush walnuts and lie on tinfoil, roll log over walnuts to cover completely. Refriderate. Enjoy with crackers, chips or raw vegetables 10

11

BACON WHEELS 2 sheets frozen flaky puff pastry 1kg packet rashers rind less streaky bacon Garlic salt Join the 2 sheets on pastry together by wetting and crimping with a fork. Roll out the pastry thinner until it measures approx 60 cm x 30 cm. Lay the bacon out on the pastry and sprinkle with garlic salt. Roll up tightly, like a spring roll, then seal the end with water and crimp with a fork. Cut into slices approx 1 cm thick and place on a lined baking tray Bake 200 degrees for 10 mins then turn over and bake another 4 to 5 mins or until golden and crispy. These can be made ahead of time, frozen and reheated.

MINI BACON & EGG PIES JO SEAGAR 3 sheets Flaky pastry 2 cup grated Tasty cheese 1 cup Milk Fresh parsley

6 rashes Bacon 1 cup Frozen peas 4 Eggs Salt and Pepper

Preheat 200, spray 3 mini muffin trays.

Press pastry to fit rounds (~5cm cookie cutter)and press into muffin trays.

Divide bacon, cheese, peas between the pies.

Beat milk, eggs, parsley, salt and pepper together and pour to half way up pies (use jug to pour).

Bake 20mins or until pastry is golden and crispy.

Cool 10 mins then twist out of trays.

Eat warm or cold!

Johnson Family

Mara Woodworth

EGGPLANT DIP Prepare this dip ahead of time for an impressive last-minute appetiser. Preparation: 15min. Cooking: 20min. Makes: 1 1/2 cups 1 eggplant 1/2 cup white breadcrumbs 1 tbsp lemon juice 1/2 red onion, chopped Salt 1/4 cup extra virgin olive oil

2 cloves garlic 1/4 cup chopped parsley

Prick eggplant several times with a fork, then barbecue or grill until completely tender. Allow to cool slightly, then scrape out flesh into a bowl. Place eggplant flesh in a blender or food processor with breadcrumbs, garlic, lemon juice, onion, parsley and salt. Process until smooth. With the motor running, drizzle in olive oil until you have smooth dip. Refrigerate until required 12

PUMPKIN HUMMUS Yield: Makes 2 cups 300g pumpkin, cooked until tender 400g can chickpeas, drained 2 cloves garlic, crushed 1 tsp ground cumin 1 tsp ground coriander 1 Tbsp lemon juice sea salt 3 Tbsp olive oil 1/4 cup pumpkin seeds 1/2 tsp chilli flakes 1/2 tsp ground cumin (extra) 1/2 tsp ground coriander sea salt Place pumpkin, chickpeas, garlic, cumin, coriander, 1 tablespoon olive oil, lemon juice and sea salt in the bowl of a food processor and process until smooth. Taste and adjust seasonings with extra salt if needed.

Heat remaining oil in a small frying pan and add pumpkin seeds, chilli, cumin, coriander and a sprinkle of sea salt. Cook, stirring until seeds start to change colour . Remove from heat and arrange pan contents over the top of the hummus. * Roasted pumpkin or pumpkins with less water content may mean that you need to add a little water to your hummus to get a good consistency.

SPICY CAPSICUM DIP 1/2 cup toasted bread cubes – processed into crumbs 1/4 cup walnuts 1/4 tsp cumin seeds 1/2 tsp sweet smoked paprika or chilli flakes (to taste!)

1 x chargrilled red capsicum, chopped 1 Tbsp tomato paste (or lemon juice) 1 Tbsp pomegranate molasses (or balsamic vinegar & honey 50/50 mixed) 1 Tbsp olive oil 1/4 tsp Tabasco sauce (optional sea salt to taste In a small pan lightly toast the walnuts, then just as they are ready add the cumin seeds, and toast for 30 seconds until fragrant. Put everything up to and including the capsicum in a food processor and process until it resembles a paste, then stir through tomato paste, molasses, olive oil and Tabasco, season with salt to taste and serve garnished with walnuts.

SALMON/MARLIN DIP 210g can salmon/smoked marlin juice of 1-2 lemons

250g cream cheese salt and freshly ground black pepper to taste

Drain tin of salmon and tip into a bowl, remove any bones. Add cream cheese and lemon juice and mix until smooth. Season to taste with salt and pepper. Serve with toasted pita triangles. Variations: chopped tomatoes, spring onion 13

CHEESE STICKS

POTATO PUFFS

175g flour 1 tsp baking powder 75g grated cheese Pinch Cayenne

3 cups of mashed potatoes 2 eggs 1/3 cup sour cream (optional extra for serving) 1 heaping cup shredded sharp cheddar cheese 2 Tbsp grated Parmesan 2 Tbsp chopped chives or parsley Salt and black pepper, to taste

1/4 tsp salt 75g butter About 3 tbsp milk or water

Sift dry ingredients together. Rub in the butter until the mixture has the appearance of fine bread crumbs, add grated cheese. Bind to a soft but not sticky dough with the liquid.

Roll out to a 1/2cm thickness, then cut into 1cm strips.

Bake at 215oC for about 10 mins or until golden brown.

Preheat oven to 400 degrees F. Lightly grease with butter 8 - 9 of the wells of a nonstick muffin pan.

In a medium mixing bowl whisk the eggs then mix in the sour cream. Stir in both cheeses and the chives. Add potatoes and mix well.

Spoon them into the pan filling the cups to slightly below the top.

Bake 25- 35 minutes until they pull away from the sides of the cup and are golden brown. Remove from oven and let them cool 5 minutes in pan. Serve with sour cream if desired

Harrison Cochrane

B B Q BA K ED

CHICK EN

Wo o

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1 c tomato sauce 1/2 c brown sugar 1 - 2 Tbsp sweet chili sauce 1 tsp soy sauce 1.5 to 2kg chicken wings or nibbles

1 Tbsp apple cider vinegar 1 tsp cumin

Mix sauce ingredients together in a large bowl. Taste and adjust flavored as you like it.

Set aside half of the sauce to use for dipping when the sauce is cooked.

Place chicken in the bowl with the remaining sauce and stir to coat evenly.

Place chicken onto a rack which fits over a foil lined tray or dish.

Bake 200 degrees for about 30 mins or until cooked and crispy (turn during cooking) 14

ORIENTAL PLUM PIZZA 3/4 c hummus 2 large pizza bases 300g plum sauce 100g crumbed feta 1 c grated sheese 200g shaved ham 1 courgette - thinly sliced 1 red pepper - thinly sliced Spread hummus over pizza base, sprinkle with plum sauce. Sprinkle feta and grated cheese.

Top with ham courgette and peppers. Sprinkle with the remainder of the cheese.

Bake at 230oC for 15mins or till cooked.

15

SOUPS D O O F Y A D D I M LUNCHBOX

ROOM 8

16

500g / 1 lb carrots 2 small onions 1 tbsp low-fat margarine 1- 2 tbsp curry powder 3 cups water 1 vegetable stock cube 1 cup toasted cashew nuts Toast the cashew nuts until they are lightly brown and evenly toasted. Leave to cool.

Slice the carrots and chop the onions. These are going to be pureed eventually so you don’t need to be too fussy.

Melt the margarine in a medium sized saucepan, add the curry powder and chopped onions and sautĂŠ until the onions are soft but not brown. How much curry powder you use will depend on taste, but remember, as the curry powder cooks it releases its flavor. So err on the side of caution.

Add the carrots, water and stock cube and simmer until the carrots are tender, about 20 minutes.

Place the toasted cashew nuts in a blender or food processor and process until the nuts are the consistency of ground almonds.

Remember the finer the nuts are ground the smoother and thicker your soup.

Add the cooked carrots, onion and stock to the food processor with the nuts. Process until smooth. Start off with a small amount of stock then keep adding until you achieve the desired consistency. If you add it all at once your soup may be too runny.

Finn Kallu

1717

SPICED KUMARA SOUP

CAJUN KUMARA SOUP

2 cloves garlic 1/2 - 1 tsp curry powder 50g butter 600g Kumara 1 1/2 c water 2 tsp chicken stock powder or 1 tsp salt About 3 c milk 1/4 c cream, optional

CROCK POT RECIPE

Add finely chopped garlic and curry powder to butter in a large pot. Peel the kumara (thinly with a potato peeler) dice into small cubes. Cook gently in the butter without browning, (1-2mins) then add water. Cover and cook for 10 mins or until kumara is tender. Stir in the chicken stock or salt, then puree the kumara and cooking liquid, thinning the puree with milk until the soup is your desired thickness. Add cream for a richer soup, and reheat without boiling.

Heat oil in pan, cook bacon and onion. Add cajun seasoning, fennel and garlic. Cook 1 min.

Place kumara into crock pot. Add bacon mixture and stock. Cover with lid and cook on low 6-8 hours or high for 4 hours.

Stir an hour before the end of cooking to mash up the kumara (a very quick light whizz with a stick blender works too depending on how smooth or lumpy you want it) Stir in kidney beans after this as to not mash them up.

Continue cooking in crock pot and then serve.

A dollop of sour cream on top is delicious.

Mckenzie family

KUMARA & BACON SOUP

2 large onions 1 tbsp Cajun seasoning 1/2 tsp fennel seeds 4 garlic cloves (jar - crushed garlic works) 2 kg kumara, peeled and sliced 8 c chicken stock 2 tbsp vege oil 8 bacon rashers 1 x 300g can red kidney beans, drained and rinsed Sour cream for serving (optional)

Tuckey Family

2-3 rashers bacon chopped 1 onion chopped 1 carrot grated 2 1/2 cups chicken stock 1/2 cup orange juice (or freshly squeezed) 2-3 Kumara diced Salt and pepper to taste Cook onions, carrot and bacon in a pot until tender. Add chicken stock, orange juice and kumara. Bring to the boil. Cover and simmer on low for 20 - 30 minutes. Cool soup then puree in blender.

Reheat and add salt and pepper to taste.

Ryley Burgess

18

1919

CREAM OF BROCCOLI SOUP

Q U IC K S A U

1 egg 500g sausage meat 1 onion, chopped Salt and pepper 1 tbsp milk 1 c grated cheese Little parsley Press sausage meat into a pie dish, bringing in up the sides. Combine beaten egg, milk, cheese etc. and tip into sausage case. Bake about 1/2 hour in moderate oven. To make a different filling, omit cheese and onion and substitute a sliced tomato and 3 rashers chopped bacon.

S

1-2 onions 50 g butter 2 tbsp flour 1 ltr chicken stock 500g broccoli Pinch of nutmeg 1 tbsp lemon juice Peel and chop onions, melt butter and sautĂŠ onions until clear. Stir in Flour.

Gradually add chicken stock, bring to the boil, cut broccoli into florets and chop stalks and add, cover and simmer about 15mins, or until broccoli is tender.

Puree in whiz until smooth (important step as ads flavour nicely). Return to saucepan, add nutmeg and lemon juice.

Very easy and fast soup to make and delicious.

Tuckey Family

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Hogan Family

THROW-IT-TOGETHER SELF-CRUSTING PIE 6 eggs, beaten 1.5 cups grated cheese 1 small onion, chopped 6 rashers bacon, chopped (approx.)

1/2 cup self-rising flour 1 1/2 cups milk 1/2 cup chopped parsley (not crucial) Salt and pepper to taste 2 cups of your choice, use whatever you have on hand - mushrooms, capsicums, tomatoes, courgettes, corn, peas, beans, grated pumpkin etc Preheat oven to 180C. Spray a medium to large lasagne dish with non-stick baking spray.

Mix all ingredients in a bowl. Pour into the prepared dish, bake for 45 mins until set and golden brown.

Eat hot or cold, cut into thick slices.

Hammond Family

20

21

PINWHEELS 2 c flour 2 dsp baking powder 1/2 tsp salt 2 tbsp butter 2/3 c milk

SWEET F ILLING 1/3 c brow PIZ n sugar 2 tb ZA FIL 1 tsp cinna mo 2/3 sp piz LING 1/2 apple, g n rated Her c grat za sau ed bs che ce ese

fillings....

Sift flour salt and baking powder, rub in the butter.

With a knife mix in enough milk to make a soft dough.

Knead lightly 10 to 15 times, then roll into a rectangle 30cm x 40cm. Spread with chosen filling making sure one long edge has been moistened. Roll up and cut into slices.

Please on a cold greased tray and bake for 10 – 15mins and 220oC

SATAY STICKS MARINADE 1 tsp soy sauce 1 1/2 tsp vinegar 1/2 tsp cornflour 1 1/2 tsp oil 1/2 tsp brown sugar Shake of garlic flakes

PEANUT SAUCE 1/2 tsp oil Pinch ground ginger 1 1/2 tsp crunchy peanut butter 1 tbsp chopped onion 1 tsp soy sauce 4 dsp water

MEAT 100 -200g cubed steak, chicken or lamb

SPICED NUTS 500g raw nuts 4 tbsp brown sugar 1 tsp five spice 4 tbsp flour Wash and drain nuts and place in a bowl. Sprinkle with sugar, salt and five spice. Stir well and stand on bench.

Continue to stir nuts every 30 mins for 3 hours (may be left overnight). Add flour and stir well before tipping into a roasting dish. Bake at 150oC for 30 -40 mins, stir every 10 mins during baking. Leave to cool before eating.

Mix all marinade ingredients together in a small bowl. Add meat to marinade and stand for 20 – 30 minutes. Soak bamboo skewers in cold water for 3 minutes then thread meat onto skewers and place across a tray. Grill for 7-10 mins, turn to ensure even cooking. To make sauce: Place oil and onion in a pyrex jug, cook in microwave for 30 seconds on high. Stir in ginger, soy sauce and peanut butter. Gradually stir in water and microwave on high for 40 seconds, stir and cook for a further 60 seconds, pour over meat skewers.

22

ROOM 9

23

RAW ENERGY SALAD 500g raw beetroot, peeled and grated 700g raw carrot, grated 1 cup fresh mint leaves, roughly chopped 1/2 cup raisins 1/2 cup toasted sunflower seeds 1/2 cup toasted pumpkin seeds 1/8 cup toasted sesame seeds--1/2 cup peanuts 1/2 cup cashews 1 tin chickpeas 1/2 tsp salt Dressing: put in jar and shake well 2 tbsp pomegranate molasses 2 tbsp balsamic vinegar 1/2 cup orange juice 1/2 cup olive oil 1 tbsp honey Pour dressing over salad ingredients and toss. Toss again just before serving.

Hammond Family

CORN & COUSCOUS SALAD 2 cups pearl couscous (israeli couscous) 4 cobs sweetcorn 1 carrot, coarsely grated ½ cup sliced almonds, toasted 2 tbsp coriander leaves 3 tbsp neutral oil 2 tbsp lemon juice 1 tsp ground cumin Cook the couscous according to the instructions on the packet. Drain and allow to cool. Boil sweetcorn in salted water for 3 minutes until tender. Slice the kernels off the sweetcorn cobs and place in a serving bowl with the couscous, carrot, almonds and coriander.

In a small jar shake together the oil, lemon juice and cumin with salt and ground black pepper to taste. Pour over the salad, toss and serve.

BUTTERNUT PUMPKIN TART 3 cups cooked butternut or pumpkin 1 cup milk 1/2 cup sugar 1 tsp salt

2 eggs 1 cup cream 1/2 cup flour 2 tsp baking powder

Mix everything together & bake at 180 degree celsius until firm & light brown (approx 1 hr).

Sprinkle cinnamon on top & serve warm.

Veldsman Family

SWEET CORN BAKE Mix together: 1 can creamy corn, 1 heaped Tablespoon flour, 1 tbsp brown sugar. Add: 2 eggs, 2 cups of milk, then mix again.

Grease a baking tray & bake at 180 oC for approx. 1 hr.

You can put drops of butter/marg on the top before baking as well as nutmeg.

Veldsman Family

24

25

KUMARA, CARROT & CASHEW NUT SALAD 4 Red Kumara (peeled and diced) 3 Carrots (peeled and diced) 1/2 tin condensed milk

2 tbsp Malt Vinegar 1/2 tsp Mustard sauce 1/4 cup cashew nuts

Boil Kumara and carrot until just soft. Cool while making dressing.

Combine condensed milk, vinegar and mustard in bowl. Add a little salt to taste if needed.

Place kumara, carrots and cashew nuts into dressing and gently stir to combine.

Gibbons Family

BOILED EGGS WITH SPINACH & CHEESE Preparation and cooking time: 30 mins Serves: 4 8 Eggs, hardboiled and halved 200g crème fraiche 2 tbsp cream Ground black pepper and salt Nutmeg 200g fresh spinach 60g grated cheese (eg Cheddar) 2 tbsp breadcrumbs

KUMARA & BANANA SALAD

26

1kg kumara, peeled and diced

1-2 bananas

Sauce 250g cream cheese

1 cup orange juice

1 tsp curry powder

Place Kumara in a saucepan with a tsp of salt and cook until just tender. Drain and place on a serving dish.

Combine cream cheese, orange juice and curry powder in kitchen whizz and blend until smooth.

Peel and slice bananas and add to the sauce. Stir gently to coat and spoon over the cold Kumara.

Serve garnished with fresh herbs.

You’d think this combination of Kumara and banana wouldn’t work but surprisingly it does.

Place the eggs in four ramekins.

Mix together the crème fraiche and the cream and season well with ground black pepper, nutmeg and a little salt.

Arrange the spinach on top of the eggs and pour the cream mixture over the top.

Mix together the cheese and the breadcrumbs and sprinkle on top. Grill for around 10 minutes until golden brown.

Serve immediately - goes well with French bread.

Mara Woodworth

Charisse Harvey

27

ASPARAGUS, AVOCADO & ALMONDS WITH SESAME CITRUS DRESSING

CHEESY COURGETTES 1lb courgettes 3 eggs 150ml cream Salt, pepper, pinch nutmeg Grease a shallow dish. Wash and slice courgettes.

Cook in boiling water for 3-4 minutes then drain.

Beat eggs and cream together, add seasoning.

Spread courgettes into baking dish.

Pour over egg mixture and sprinkle with grated cheese.

Bake for 20 mins in moderate oven.

24 Spears asparagus, ends snapped off 2 just ripe avocados cut into wedges 1/2 cup almonds, toasted 2 Tbsp sesame seeds toasted Sesame citrus dressing 3 Tbsp olive oil 2 Tbsp orange juice 1 Tbsp lemon juice 1 Tbsp sesame oil Grated ring of 1/2 lemon Salt and pepper Cook asparagus in enough lightly salted boiling water to cover for 3 minutes, then drain and refresh under cold water. Place in a bowl with avocados, almonds and sesame seeds. Combine the dressing ingredients and toss gently through salad. Serve immediately.

Woodworth Family

28

COC 1 cup basmati or jasmine rice 1 tin Ayam Coconut Cream or Milk 1/2 tin of boiling water Salt 1 tsp curry powder or turmeric 1 tsp palm sugar / maple syrup (optional)

ONU

TR ICE

Put everything into a glass oven-proof dish/bowl with lid and bake for approx. 20 minutes at 180 degrees.

Compter Family

29

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31

GINGER BEER CORNED BEEF WITH WASABI MASH 1 large piece corned silverside 1 onion, peeled and sliced 1 orange sliced 1 lemon sliced 1 bay leaf 4 sprigs thyme chili sliced 2 bottles (1.25 lt) ginger beer Extra water Georgia

Place

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SUMMER SPIRALS

GREEK MEATBALLS

For 1 Large Serving (we multiply this by 4)

400 g beef mince 1 egg, lightly beaten 1/2 cup fresh breadcrumbs 1 tbsp chopped fresh mint 1 tsp finely grated lemon zest 1 tsp dried oregano 1 jar Select pasta sauce 1 cup risoni, cooked

100g pasta spirals 1/2 tsp instant chicken stock 1/2 tsp sugar 1/4 cup water 1 tsp butter 1/4 cup chopped parsley basil or other fresh herbs 1 cup finely cubed tomato Cook the spirals (or other interestingly shaped pasta) in about 5 cups of lightly salted boiling water for about 10 minutes or until just tender, Stir together in a small pot the instant stock, cornflour and sugar, then add the water and butter and bring to the boil. Remove from the heat and stir in the parsley with a few leaves of finely chopped basil or other herbs.

Drain the cooked pasta, bring the sauce with the added tomato to the boil, then stir the two mixtures together. Leave to stand for 2-3 minutes before serving.

Salad leaves to serve 1/2 cup greek yoghurt 1 tbsp oil Serves 4

1/4 cucumber, grated 1 clove garlic, crushed

Combine the mince, breadcrumbs, egg, garlic, mint, lemon zest and oregano. Roll the mixture into small, walnut-sized balls.

Heat the oil in a large frying pan. Cook the meatballs over a high heat until they are golden brown. Reduce the heat to low and cook for a further 4-5 minutes, or until the meatballs are cooked through.

While the meatballs are cooking, place the pasta sauce into a small saucepan and warm over a low heat.

To make the Tzatziki dressing: place grated cucumber in paper towel to squeeze out any excess moisture, then add to bowl with yoghurt. Mix well.

Serve the meatballs with risoni, pasta sauce, salad and a dollop of tzatzik

Variation: We like to added chopped, cooked bacon and steamed broccoli and make a meal out of it!

Overton Family

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SP

Gibbons Family

SAVOURY MINCE

AG HET

MEATBALLS 500gm Mince 1 tbsp Sweet Chilli Sauce

TI & MEAT

1 tbsp Tomato Sauce 2 tbsp Flour

S L L BA

Italian Herbs Salt and Pepper

1 egg

SAUCE 1 tbsp Soy Sauce 1 tbsp Sugar Tin of pureed (or diced) tomatoes A splash of steak or hickory smoked sauce goes well too but not a must!

Salt 1 tbsp Balsamic Vinegar Dried or fresh Spaghetti - your choice!!

Put a large pot of salted water on to boil for the pasta - cooking times will depend on type of pasta used. Fresh pasta is best put in when meatballs are added to sauce. Dried pasta will take longer so add once meatballs are made and starting to fry. Combine all of the meatball ingredients and mix well until all combined. Shape into small balls and pan fry until just about cooked through. (add dried spaghetti to boiling water now) In another pan add all of the sauce ingredients and simmer gently stirring occasionally until sauce starts to thicken a bit and look darker. Add meatballs to finish off cooking. (cook fresh pasta now) Serve with spaghetti on plate first topped with meatballs and sauce. Finely grate some cheese on top if desired!!

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1 c mince 1 dsp flour 1/4 tsp salt Pepper 1 tsp soy sauce 1/2 c water 1/2 tsp instant stock Pinch mixed herbs 3 tbsp chopped onion 1/2 carrot grated 1 dsp oil Combine mince, flour, salt pepper, soy sauce, stock, herbs and carrot in a small bowl.

Gently saute onion in a saucepan with oil. Cook until tender. Add meat to onion and cook until brown all the way through. Add water and simmer gently until thick and well cooked. Serve while hot.

COTTAGE PIE 1 tbsp cornflour 3 tbsp tomato sauce 2 tbsp worcester sauce 1 tsp marmite 1/2 cup boiling water 2 tbsp oil 1 medium onion chopped 1-2 cloves garlic crushed 500g lean beef mince Mashed potatoes for the topping Grated or sliced cheese Combine cornflour, tomato sauce, Worcestershire sauce, marmite and boiling water and stir until smooth.

Heat oil and fry onion and garlic until brown. Add the mince and fry until browned.

Reduce heat to a simmer and stir in the liquid. Cook and stir until the mixture thickens. Season with salt and pepper.

Spray a lasagne size dish with cooking spray. Pour in mince and top with mashed potatoes. Sprinkle over cheese.

Bake 180 for 30 minutes until golden brown and bubbling. Cool 5 minutes before serving.

Woodworth Family

CAJUN BEEF BURGERS 1/2 cup mayonnaise 1 tsp cajun seasoning 1 tsp horseradish sauce 700 g beef mince 1/2 onion, peeled & thinly diced 1 clove garlic, peeled & finely chopped 1 Tbsp cajun seasoning, extra 1 tsp worcestershire sauce

In a mixing bowl, whisk the mayonnaise with the first amount of Cajun seasoning and horseradish sauce.

In another mixing bowl, mix the mince, onion, garlic, remaining amount of Cajun seasoning and Worcestershire sauce. Make into four patties using the cling-film method.

Fry both sides until cooked through. Assemble with baps, mayo, cheese, lettuce and tomato. Serve with chunky skin oven-baked wedges.

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D

D S AU S A E L GE IL S EV Fam orth odw Wo ily

8 to 12 sausages (not the precooked ones)

1 tbsp soy sauce 1/4 cup brown sugar 1 tbsp wine vinegar 1 tbsp cornflour 2 tbsp tomato paste 1 tsp dry mustard 1 cup water 1 tsp cumin 1/4 tbsp salt 1 large onion, cut in half and sliced 1 to 2 granny smith apples (or 400g can of sliced apples)

Spray baking dish with cooking spray Mix together sugar, cornflour, mustard, cumin, salt, soy sauce, vinegar, tomato paste and water and stir until smooth Place the sausages into the dish.

Cover with onion and apples and sauce mix.

Cover and bake 180 for 1 to 1/2 hours, turning the sausages once during this time.

May need more water if the sauce is too thick.

EASY CHICKEN CURRY 1 rotisserie chicken Olive oil to fry onions off 2 tsp curry powder 1/2 jar sweet fruit chutney 2 tsp white vinegar

1 onion 2 tsp cumin 2 cans Moroccan tomatoes 2 tsp honey 1 bag baby leaf spinach salad.

Fry onion in oil, add cumin, curry powder and fry for a few minutes. Add tomatoes, chutney, honey, vinegar and chicken (pulled into small pieces). Bring to boil till flavour develops then add spinach to serve. Serve on rice with condiments.

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FISH PIE 1 whole smoked snapper 2 medium finely chopped red onions 1/2 - 1 tsp curry powder 3 tbsp butter 800gm potatoes Parmesan 1-2 tbsp parsley 1 c cream 1 c milk 2 tbsp flour Pepper Grated cheese 3 boiled eggs Place smoked fish in casserole/pie dish.

Sprinkle with parsley. Gently fry chopped onion in butter until soft. Add curry powder, flour and pepper. Add cream and milk stirring continuously until thick. Chop eggs and place on fish, pour on sauce, top with mashed potato and sprinkle over grated cheese and parmesan.

Bake for 40 mins at 180c McKenzie Family

VOGELS FISH CAKES Vogel's bread Smoked Kahawai Sweet chilli sauce Seasoning Cream cheese or egg Lemon juice Put into a food processor half a fresh boned and skinned smoked kawahi, (preferably caught by me and smoked by husband), 3 slices of fresh Vogel's bread, 2 tablespoons of sweet chilli sauce, salt and pepper to taste and a squeeze of lemon. Process until ingredients combine, add a tablespoon of cream cheese or egg to bind. Fashion into fish cakes and roll in toasted Vogel's bread crumbs. Fry in olive oil and butter until golden brown. It is important to use Vogel's bread and bread crumbs or you will loss some of the yummy nutty flavor. You can also substitute the bread crumbs for your favorite type of Vogel's. I also use my home made sweet chilli sauce.

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SPICED SAUSAGES 1 pkt sausages 2 carrots 2 onions 2 tbsp flour 1 tbsp sugar 2 tbsp tomato sauce 1 tbsp vinegar 1 tbsp butter 1 tsp curry powder Pepper and salt.

Boil sausages for 10 mins to remove fat, strain and place in casserole dish. Grate carrots and chop onions and place on top of sausages. Mix together the rest of the ingredients and add 2 c boiling water and mix well. Pour over sausages and cook at 180oC for 2 hours.

Hogan Family

OAKHILL POTATOES 8 medium potatoes 600ml milk 4 slices toast bread

50g butter 2 cups grated cheese Chopped parsley

4 hardboiled eggs sliced or cut into chunks 4 - 6 rashers bacon, cooked and chopped

Preheat oven to 180 degrees Spray a medium sized lasagne dish with baking spray Peel the potatoes and cut into chunks. Boil for 10 minutes then drain and put into dish Melt butter and flour together (microwave or saucepan) until frothy. Slowly whisk in milk and cook until thick. Season with salt and pepper and whisk in 1 1/2 cups of the cheese. Place the eggs and bacon in the dish with the potatoes and pour over the sauce. Whizz the bread into breadcrumbs then pulse in the remaining grated cheese. Sprinkle over the top and bake 25 to 30 mins until the crumbs are crispy and the dish is heated through.

Woodworth Family

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CHICKEN COUSCOUS 1 box couscous 1 block feta cheese 1 1/2 red peppers 1/2 bag orange kumara 1 head broccoli 3 red onions 3 courgettes Oil for roasting veges.

1/2 c sliced almonds 1/2 cup cranberries 1 ltr chicken stock 1/2 c parsley.

Cook couscous as per instructions on box in chicken stock, leave to sit in pot with a lid.

Prepare all vegetables except broccoli for roasting and roast until tender. Cut broccoli small and blanch so still crunchy. Cube feta, chop parsley.

Prepare Yoghurt dressing by combining the following: 1/2 tub natural yogurt 1 tbsp cumin 1 1/2 tbsp honey Lemon Juice to taste (add rind to couscous at end) Fluff couscous with fork then mix with all of the above ingredients. Makes a very large serving.

COUSCOUS TABBOULEH This is a great variation on the traditional tabbouleh salad. Instead of using kibbled wheat, couscous has been used which is a little easier and familiar to more people here in NZ. 1 cup dry couscous 1 cup boiling water 100g feta cheese 1 1/2 cups parsley, chopped 1/4 cup fresh mint, chopped 2 spring onions, sliced 1 Tbsp lemon zest 1/4 cup lemon juice 2 Tbsp olive oil 1 tsp black pepper 1/2 cups tomato, diced Place the couscous in a bowl and cover with boiling water. Cover the bowl with a lid or cling wrap and let it stand for 10 minutes Break up the soaked couscous with a fork and refrigerate until cold. In a large bowl mix together the remaining ingredients with the cold couscous.

Serve or refrigerate until needed.

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MEATLOAF al Mix

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6 Sausages 1 c bread crumbs 2 tsp curry powder 1 c parsley 1 pkt mince 1 onion Salt and Pepper 1 egg 3/4 c milk

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1/2 c water 1/4 c soy sauce 1/4 c brown sugar 30gm butter 1/2 c tomato sauce 2 tbsp vinegar 1 tsp coffee 2 tbsp lemon juice Bring all ingredients to the boil and pour over the loaf.

Bake for 45mins at 180 C

sauce

BBQ STEAK MARINADE 1kg sirloin steaks 2 cloves of garlic

S T 1 c oil 3 dtsp vinegar 9 dtsp soy sauce 6 dtsp tomato sauce 3 tsp garlic powder 1 1/2 tsp baking soda Salt and Pepper

K A

M

250ml dark beer 2 tbsp teriyaki sauce 2 tbsp brown sugar 1/2 tsp salt & 1/2 tsp black pepper

Finely chop the garlic and mix together with beer, brown sugar, teriyaki sauce, salt and pepper.

Pierce your steaks all over and marinate in a ziplock bag. Marinade time varies for thickness of steak cut but for Sirloin 3-4 hours will do very nicely! With Sirloin, 7 minutes a side should do on the barby to cook but still lock in the juices.

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Mix all together and add steak.

IN

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Tayla Jackson

EA

Heat a little olive oil in a pot and brown the pork mince well.

Add the carrots, onion and garlic and cook for a few minutes more. Next add the fennel, parsley and thyme and stir around. Lastly add the tomato paste, tomatoes, bay leaf and simmer slowly for 15mins. Cook the spaghetti as per the instructions on the pack. When the spaghetti is cooked take a couple of spoonful’s of pasta water and add to the mince to help thicken it. To season the bolognaise sauce either grind some chilli salt or use normal salt and pepper.

Drain the spaghetti and fold through the mince, serve in bowls topped with a little parmesan.

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c a s rt s erole dish and sta

600g pork mince 2 carrots, diced small 2 onions, diced small 4 garlic cloves, minced 1 tsp fennel seeds, crushed 2 tsp dried parsley 2 tsp dried thyme 140g tomato paste 400g crushed tomatoes 1 bay leaf 350g spaghetti pasta Chilli salt grinder (optional) 50g parmesan cheese

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SUPER TASTY PORK SPAGHETTI BOLOGNESE

SAUCE

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KEY LIME PIE 300ml double cream 400g condensed milk 3 limes 200g crushed digestive biscuits 6 tbsp melted unsalted butter 2 tbsp caster sugar

AVOCADO CHOCOLATE

MOUSSE

1 ripe avocado 2 tbsp honey or maple syrup 3 tbsp cocoa or Cacao powder 6 tbsp coconut milk or cream pinch of sea salt

Mix biscuit crumbs, butter and sugar.

Press into (23cm) tin Refrigerate while you make filling Whip 300mls cream until it forms soft swirls Fold in condensed milk Whisk in grated rind and juice of 3 limes until thick Pour into biscuit case, spread into an even layer then chill in fridge for a minimum of 4 hours (overnight is better) Rob and Rachel Pascoe

Mix everything together with a stick mixer or food processor.

Refrigerate for at least 2 hours then serve. (serves 2-3).

Compter Family

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BAKED FEJOA PUDDING usually make a double mix

1 cup fejoa (peeled and cut up) 1 tsp baking powder 1 egg 1 tsp grated lemon rind

1 cup flour 1/2 cup sugar 3 oz melted butter

Measure fejoa. Sift flour and baking powder then stir in sugar.

Beat egg, add to melted butter, then pour into flour mixture. Beat well.

Add grated lemon rind and fejoa mix and pour into greased and lined cake tin (suitable for apple shortcake thickness) Bake at 200 oC for 25 mins then lower temp to 180 and bake for a further 30 mins. Good served hot with ice-cream or cold as a shortcake. Freezes well.

Mitchell

QUICK & EASY FEIJOA LOAF 1 heaped cup peeled and sliced feijoas 50g butter 2 cups self raising flour 1/2 cup walnut pieces (optional)

3/4 cup brown sugar 1 cup boiling water 1 teaspoon ground ginger 1 egg, beaten

Preheat the oven to 180째 C. Line a loaf pan with baking paper. Place feijoas, sugar, butter and water in a saucepan and bring to the boil, cook gently for 5 minutes and then remove from heat and allow to cool. Carefully stir in the dry ingredients and egg. Mix until dry ingredients are just moistened. Bake in lined loaf pan for 50 minutes until loaf feels firm and a skewer inserted comes out clean.

EASY AS CARAMEL & CHOCOLATE ICE CREAM no ice cream maker needed!!!

300 ml cream 200ml Milk 1 tin condensed milk Caramel sauce 3/4 cup Chocolate bits (to melt) 1/4 Cup extra milk Whip cream and when peaks form add milk and condensed milk, beat until blended well. Put choc bits and extra milk in microwave bowl or jug. Melt for appprox 30 seconds until you can stir and melt the last of the little lumps out - the milk will stop the chocolate resetting. Stir the chocolate and the caramel sauce into cream mix, (stir lots to combine completely or stir a little to create ripples of sauce) Place in bowl or container and freeze overnight. This is amazingly creamy and needs no stirring or rewhipping while setting, just mix, freeze and eat!!!

Gibbons Family

ONE INGREDIENT BANANA ICE CREAM 4 ripe bananas Slice bananas and freeze until solid. Place frozen bananas in a food processor and whizz until smooth and creamy. Eat immediately or refreeze if desired to use later. If using later, remove from freezer a few minutes before use to allow to soften.

VARIATIONS: Add 1 cup frozen berries Add a little cocoa Add peanut butter

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Add a little maple syrup Add a little honey and vanilla extract 45

BAKED LEMON LIME TART WITH FRESH STRAWBERRY SALAD 2 cups plain all purpose flour 1/4 cup icing sugar a pinch of salt 180g unsalted butter, chilled and cubed 1/4 cup iced water

WHITE CHOCOLATE AND RASPBERRY SHORTCAKE 1 cup Caster Sugar 1 tsp Vanilla Essence 200g Butter, softened

2 tsp Baking Powder 1 Egg 2 cup Flour, sifted 2 cups of Frozen Raspberries 1/2 cup Good-Quality White Chocolate, chopped

Preheat the oven to 180°C. Line a 22cm square cake pan with baking paper.

Cream the butter and sugar with an electric beater until light and fluffy.

Add the egg and vanilla and beat well.

Fold in the flour and baking powder until well combined.

Press two-thirds of the shortcake mixture into the base of the baking pan.

Spoon the raspberries and chocolate over the base.

Sprinkle the remaining shortcake mixture on top and press down gently.

Bake for 35-40 minutes, until lightly golden brown. Cool in the pan.

Serve dusted with icing sugar and accompanied with cream.

Henty Family

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Place the flour, icing sugar and salt into a bowl and stir to combine. Using fingertips, rub the butter through until the mixture resembles coarse breadcrumbs. Add the water and mix until the dough comes together in a ball. Shape into a round, wrap in plastic wrap and chill for 30 minutes.

Roll out on a lightly floured surface until 3mm thick. Press into a greased or non-stick 23cm tart tin ad prick pastry with a fork. Chill for 30 minutes.

Preheat the oven to 200º C /Gas 6. Line the chilled pastry with baking paper and add baking weights or rice. Bake for 15 minutes, then remove the paper and weights. Bake for another 10 minutes, or until golden and crisp. Leave to cool.

For the filling: 4 eggs 1/2 cup cream 1/3 cup lime juice

3/4 cup caster sugar 1/3 cup lemon juice

Preheat the oven to 160º C/Gas 2-3.

Place the eggs and sugar in a bowl and whisk to combine. Add the cream then the lemon and lime juices and whisk lightly until just combined.

Pour the mixture into the cooled pastry shell and bake for 25-30 minutes or until just set.

Remove from the oven and leave to cool.

For the strawberry salad, place 250g hulled and quartered strawberries into a bowl with 1 tbsp honey and 1 tbsp Cointreau optional.

Also serve with heavy cream if you desire Jordan Young - Room 5

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1 cup sugar 3 tablespoons water 4 eggs, separated 1⁄2 teaspoon vanilla 1 1⁄2 cups cornflour, make sure it is gluten-free (cornstarch) 1 teaspoon baking powder, gluten-free 1⁄2 teaspoon salt

350g egg whites (approx. 8-9 eggs depending on size) 35g hot water 400-450g sugar 1 tbsp vinegar 2 tsp vanilla

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Put the egg whites in bowl and add hot water. Begin beating, very gradually adding sugar while beating.

Add vinegar and vanilla towards the end of the sugar, then finish beating in the remaining sugar. Assemble mixture on oven tray, don’t flatten out too much or the pav will spread and be thin. Bake at between 160-180C for the first 10 minutes, then decrease temp to approx.

130C and bake for 1.5 hours.

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Preheat oven to 180C (350F). Coat 2 spring form pans with baking spray, then line with baking paper. The baking spray helps keep the paper from moving around.

In a microwave bowl or small saucepan, place the sugar and water. Bring to a boil. Stir every now and then to dissolve the sugar.

Beat the egg whites with an electric mixer until stiff.

Slowly drizzle in the hot sugar mixture with the mixer running. Then beat really hard for 3 minutes. Mix in egg yolks and vanilla.

Sift together cornstarch, baking powder and salt.

Carefully fold these into the egg mixture. Pour into prepared pans.

Bake 18-20 minutes. As soon as you remove them from the oven, drop the pans from knee height, square on the floor - seriously! This is a strange sponge making trick that ‘shocks’ the cake and stops it from deflating.

Then immediatly turn sponges out onto a wire rack or baking paper to cool upside down.

Add, whipped cream and jam between cakes and sprinkle with ising sugar.

Kallu Family - recipe adapted from Jo Seagar

GRANDMA’S SELF SAUCING CHOCOLATE PUD

GLUTEN FREE SPONGE CAKE

CLASSIC CHRISTMAS PAV

Mix together in medium sized lasagne dish 1 cup flour 1 tsp baking powder 1/2 tsp salt 2 tbsp cocoa.

Add 1/2 cup sugar 1/2 cup milk 1 tsp vanilla 2 tbsp melted butter Mix until smooth, then sprinkle top with 1/2 cup sugar and 1 tbsp cocoa.

Pour over gently 1 1/2 cups hot water.

Bake 170 oC for 45 mins.

Hammond Family

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APPLE TART 25ml margarine 250ml self-rising flour 2ml baking powder 100 ml milk

3 medium apples 1/4 tsp ground nutmeg 1 c caster sugar 1 tsp cinnamon 1/2 c finely chopped walnuts.

Caramel sauce 1 c firmly packed brown sugar 300ml thickened cream 1 tbsp dark rum

1 tsp vanilla 1 tsp baking soda 1 1/2 c flour

2 eggs (lightly beaten) 250g butter, hopped

Jane Austen

250ml white sugar 770g pie apples 2eggs pinch of salt

Preheat oven to 180 degrees Celsius.

Beat eggs & sugar together.

Add milk & melted marg.

Finally add dry ingredients.

Turn mixture into an oblong ovenproof dish (buttered).

Dice apples & arrange on top of batter.

Bake for about 45-60 minutes, or until cooked.

Poor the following sauce over the tart as soon as it is cooked.

SAUCE: 190 ml sugar aporated milk 190 ml cream or ev uring 5 ml caramel flavo il for a few Mix together & bo minutes. eam.

Serve cold with cr

Veldsman Family

Peel and core apples and chop finely. Beat butter, essn and sugar in a small bowl until light and fluffy. Add eggs one at a time, beat until just combined.

Transfer mixture to large bowl stir in dry ingredients, apples and nuts.

Spread mixture into baking dish and place on oven tray. Bake in a moderate oven for about 1 hour. Stand 10mins. Serve with sauce.

Sauce Combine sugar and cream in pot and stir over heat without boiling until sugar dissolves. Simmer, stirring about 5 minutes until thickens. Stir in rum.

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CHOCOLATE FUDGE CARAMEL

Spread with: Caramel 1/2 c sugar 2 oz. butter 1 tbsp golden syrup 1/2 tin condensed milk (or more depending on how much caramel you like) Melt all together and spread onto base. Roll the other half of base and put on top of caramel.

Bake approx. 30 mins in a moderate oven, ice with chocolate icing.

Prepare an 8x8 pan by lining it with foil and spraying the foil with non-stick cooking spray.

In a large microwave-safe bowl, combine the chocolate chips, condensed milk and butter.

Microwave in one minute increments until melted, about 2-3 minutes.

Stir to ensure all chocolate is melted, then add vanilla and salt until the mix is smooth.

Pour into prepared pan and smooth into even layer, place in fridge to set for at least 2 hours.

Leah Heath

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Beat eggs. (If you want you can beat whites and fold in yolks). Add everything except flour. Mix and then add flour. Bake 40 mins at 180oC SAUCE 3/4 c sugar 1/2 c cream 75g butter Boil altogether for 5 mins.

Prick top of pudding and pour sauce over.

FUDGE

Cream butter and sugar, add other ingredients. Halve mixture, roll out and line a swiss roll tin (flat slice tin)

3 c semi-sweet chocolate chips 1 14oz can condensed milk 1/4 c butter 1 tsp vanilla extract 1/4 tsp salt

OW AVE

6oz butter 1 tsp baking powder 1 egg 3/4 c sugar 2 c flour 2 tbsp cocoa Vanilla essn

1 c sugar 2 c flour 2 tsp baking powder 1/2 tsp salt 2 eggs 440g tin crushed pineapple

PINEAPPLE LUMP SLICE 120g butter 200g can condensed milk 250g of malt biscuits, crushed 190g bag of Pineapple lumps, roughly chopped Coconut, for rolling Melt the butter and condensed milk together in a small saucepan over a low heat, don’t boil it.

Put the crushed biscuits and pineapple lumps into a large bowl Pour butter and condensed milk into bowl and mix well. Press it out in a lined tray firmly, sprinkle with coconut and chuck it in the fridge to set.

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Refrigerate the remaining gelatin mixture in bowl about 5 minutes or until slightly thickened. Gradually stir in 3 tablespoons of yogurt and stir until well blended. This cooling step is also important – the gelatin must be cooled to room temperature before adding on top of other layers, or the layers will not be well defined.

RAINBOW

JELLY CAKE

Lightly spray bundt pan or gelatin mold with non-stick cooking spray. Wipe off the excess spray with a paper towel. A slight residue should remain, just enough to help unmold your gelatin, without affecting the taste or appearance.

Gently spoon the jelly/yogurt mixture over set gelatin and return to the refrigerator Refrigerate about 15 minutes or until gelatin is set but not firm (Again, it should stick to finger when touched.) As the layers progress, the setting time will become shorter as the pan and gelatin becomes colder, and the layers become thinner as more layers are added to the mold.

Repeat steps with remaining jelly flavors, for a total of 12 alternating clear and creamy gelatin layers.

Pour 2 cups water into a saucepan and sprinkle with 1 teaspoon of the plain gelatine. Allow gelatin to soak for a minute or two. Heat over low heat, stirring constantly, until gelatin is dissolved (about 5 minutes). Wisk in the first package of flavoured jelly. Whisk for at least 2 minutes, or until completely dissolved.

Pour 3/4 cup of the gelatin mixture into the prepared mold, and place in refrigerator.

Allow to set for 15 to 20 minutes, until the gelatin is a little firm, but still sticks when touched. Very important – if the layers set up too much, the next layer won’t bond appropriated.

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After completing all the layers, refrigerate the gelatin overnight. To unmold, fill a larger container or clean sink with warm water. With clean fingers, loosen the gelatin around the edges of the mold cavities. Next, dip the mold almost to the edge into the warm water for just a few seconds (10 seconds worked for me). Dry the bottom of the mold with a towel and check the edges to see if they are loose, if not, repeat the dip for just a few seconds.

Place your serving plate on top of the mold and invert. Your masterpiece is now ready to serve!

Coby Kallu

INGREDIENTS Water flavoured 6 packs of 3 oz t colours) jelly (6 differen tine powder 6 tsp plain gela yogurt 1 1/4 cup vanilla (divided)

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TAN SQUARES

BASE 6oz butter, 3oz sugar 1 tsp baking powder 10oz flour Vanilla essn Cream butter and sugar.

Add flour, baking powder and vanilla. Press 3/4 of the mixture into sponge roll tin.

FILLING 2 oz. butter 1 tbsp golden syrup 1/2 tin condensed milk Melt all ingredients together.

Spread filling on top of base.

Sprinkle with chopped chocolate and rest of base mixture Bake at 200oC, Cut when cool.

Using a packet of Homebrand chocolate cake mix, add 2 eggs, 3/4 cup milk, 40 grams melted butter. whisk together, bake 12 mins, makes 24 small muffins. ideal for school lunchboxes.

EASY CHOC MUFFINS 56

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PEANUT SLICE

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A BA N OO OL

5oz butter 1 c flour 1 c rice bubbles 1/2 c sugar 1/2 tsp baking powder 2 dtsp golden syrup 1 c minced peanuts

4 oz butter 5 oz sugar 1 egg 3 ripe bananas 7 oz self-raising flour 1/2 tsp baking soda 1 tablespoon milk

Sift flour and baking soda. Cream butter and sugar. Beat in egg and banana.

Fold in flour and milk.

Turn into tin Bake at 150 degrees for about an hour.

Ice with lemon icing (icing sugar and lemon juice)

Rob and Rachel Pascoe

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NA

CA

Melt butter, sugar and golden syrup.

Put all other ingredients into a bowl.

Add melted butter etc. into dry ingredients.

Mix. Press into greased sponge roll tin.

Bake 30 minutes at 180oC Ice while hot, cut when cold.

KE

Icing 2 oz. butter 4 oz. icing sugar 1 tbsp golden syrup’ 1 tsp vanilla essn.

Melt butter and golden syrup, add icing sugar and vanilla and mix till smooth.

WEETBIX LOAF 4 weetbix 1 cup sugar 3 tbsp butter 1 cup sultanas 1 tsp baking soda 1 cup boiling water 1 egg, beaten 1 cup flour 1 tsp baking powder 1 tsp mixed spice Preheat oven to 175 degrees C Crush weetbix into a bowl. Add sugar, butter, sultanas and baking soda.

Pour boiling water over. Cool Add beaten eggs, Sift in flour, baking powder and mixed spice and mix together. Bake for about 45 minutes in a loaf tin Smales Family

WEETBIX SLICE 150g butter, melted 4 Weetbix (crushed) 1/2 Cup Chelsea White Sugar 1 cup flour 1 Tbsp cocoa 1 tsp baking powder 1 drop Vanilla essence Mix all dry ingredients in a bowl, making a well.

Then add melted butter and vanilla essence.

Mix together, then press into a slice tin.

Bake at 180°C for 10 mins only.

Ice while hot, and cut into squares.

ICING gar lsea Icing Su 1 1/2 cups Che 1 tsp cocoa ut mix 1/2 cup cocon hot water to r e tt u b g 25 a bowl, redients into g in e re th t Put firs dd enough r. Gradually a add the butte nd ingredielt butter; ble m to r te a w t ot then ho r slice while h . ve o d a re p S ents. led a little res once coo cut into squa

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GLUTEN FREE PEANUT BUTTER COOKIES

RASPBERRY & WHITE CHOCOLATE MUFFINS

1 cup peanut butter

2 1/2 cups self raising flour 1 cup Chelsea Caster Sugar 1 egg, lightly beaten 1/2 cup white chocolate bites

1 cup sugar

1 large egg, beaten

1 teaspoon baking soda

Preheat oven to 350* and grease cookie sheets.

Beat together peanut butter and sugar in a large bowl with an electric mixer until smooth.

Add beaten egg and baking soda to peanut butter mixture and beat until well combined.

Roll 1 teaspoon of dough into a ball and place on cookie sheet.

Place dough balls one inch apart on cookie sheet and flatten with tines of fork making a cross pattern. Bake until puffed and a golden pale, about 10 minutes.

Cool cookies on baking sheet about 2 minutes and then transfer with spatula to rack to cool.

May be kept in air tight container at room temperature for 5 days.

Makes about 2 dozen cookies.

GINGERBREAD 2 cups flour 1 cup soft brown sugar 1 tsp baking powder 1 tsp baking soda 2 dsrt spoons ground ginger 1/2 tsp mixed spice Icing sugar for dusting

1/2 tsp nutmeg 1 tsp cinnamon 250g butter 1 cup golden syrup 3 eggs, lightly beaten 1 cup milk

Preheat oven 160c. Grease two loaf tins and line with grease proof paper Sift dry ingredients into a large bowl Melt the butter and golden syrup together Add the eggs to the dry mixture, followed by the butter and golden syrup, and the milk.

Henty Family

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Mix together and pour the batter into loaf tins.

Cook for 50-60mins, or until knife poked in the centre comes out clean Cool in tins for 10mins then turn out onto wire rack.

It will keep for 3-4 days

100g butter, chopped 1 cup milk 1 cup fresh or frozen raspberries Chelsea Pink Berry Flavoured Icing to dust

Preheat the oven to 190°C. Lightly grease or oil spray a 12 muffin tin.

Place the flour in a large bowl. Using your fingertips, rub the butter into the flour, until well combined.

Add the Sugar, milk, egg, raspberries and white chocolate. Mix until just moistened. Spoon into the muffin cups.

Bake for 20 minutes. Stand for 5 minutes before turning onto a wire rack to cool.

Dust with Icing Sugar before serving.

BERRY MUFFINS 2 cups flour 4 tsp of Baking Powder 2/3 cup sugar 1/2 cup of chocolate drops (optional) 100 g melted butter 2 eggs 1 cup of milk 1 cup of frozen or fresh berries/fruit Pre heat oven 220 oC Mix the dry ingredients together. In a separate bowl mix the wet ingredients.

Mix dry ingredients with wet ingredients until just combined. Spoon mixture into muffin trays. Bake for 10 – 15 minutes.

Tayla Burgess

61

LEMON DRIZZLE CAKE

OAK TREE COTTAGE LEMON SLICE

225g unsalted butter, softened 225g caster sugar 3 eggs 100g plain flour 100g polenta 100g ground almonds 2 tsp of baking powder zest and juice of 1 lemon and 1 lime juice of 1 lemon 60g icing sugar Preheat the oven to 180ยบC Grease a 20cm cake tin and dust generously with flour, shaking out any excess. Beat together the butter and sugar until light and creamy. Add in the eggs one at a time, mixing well as you add each egg. Fold in the flour, ground almonds, polenta, baking powder, lemon and lime juice and zest. Spoon the mixture in to the tin and bake for 40 minutes, then cover with foil and bake for a further 20 minutes, or until a skewer comes out clean.

Gently heat the lemon juice and icing sugar together in a small saucepan until beginning to bubble and turn syrupy.

Prick the cake all over with a skewer then pour syrup over the top.

Leave the cake to cool completely in the tin before turning out and serving. Enjoy!

Lily Young

62

FOR THE BASE: 125G Flour 90g Sugar (I used brown) 75g cold butter chopped into small pieces 1tsp lemon zest.

Flour and sugar into a food process, add butter and zest and mix until a ball. Roll out or press into the base of a 23cm spring form baking tin. Bake 180deg C for 20 mins until just turning golden.

LEMONADE SCONE One 355ml can of Lemonade One 300 ml bottle of cream 5 cups of self-rising flour. Mix it all together.

Shape into scones and bake in oven at 180 until just turning golden.

Clover Family

FOR THE FILLING: 4 eggs (I used free-range) 225g sugar (I used caster) 2/3 Cup fresh lemon juice (approx) 2 tbs sifted flour - plain Beat eggs and sugar until creamy, Fold in lemon juice and flour, Pour mixture over the crust and bake at 180degC for 15 mins. Lower the heat to 150degC for 30 mins or until lemon mixture is set.

Cool and cut into wedges. To serve, dust with icing sugar and spoon whipped cream on the side.

Gregory Family

1/2 c coconut cream 2 tsp lemon zest 2 tsp lime zest 360g chopped white chocolate 1 1/4 c shredded coconut Combine coconut milk, zests and chocolate in a bowl over simmering water until smooth.

Refrigerate 3 hours or overnight Roll in balls then roll balls in coconut Jarod Pickerill

LEMON LIME COCONUT & WHITE CHOCOLATE TRUFFLES

63

BANOFFEE PIE Base 1 pkt malt biscuits 100g butter, melted Caramel 1/2 c brown sugar 1 can condensed milk 100g butter 1 tsp vanilla essn Filling 4 bananas, sliced 300ml cream, whipped Topping Energy chocolate bar

COCONUT BREAD 2 eggs 1 tsp vanilla essence 2 tsp baking powder 1 cup caster sugar 75g unsalted butter

300ml milk 2 1/2 cups plain flour 2 tsp cinnamon 150g shredded coconut

Preheat oven to 180ยบC/gas 4.

Lightly whisk eggs, milk and vanilla together. Sift flour, baking powder and cinnamon into a bowl, add sugar and coconut, and stir to combine. Make a well in the centre and gradually stir in the egg mixture until just combined. Add melted butter and stir until the mixture is just smooth, be careful not to over-mix.

Pour into a greased and floured 21 x 10 cm loaf tin and bake in the preheated oven for 1 hour, or until bread is cooked when tested with a skewer. Leave in the tin to cool for 5 minutes, and remove to cool further on a wire rack. Serve in thick slices, toasted, buttered and dusted with icing sugar. Delicious for breakfast in bed!

For the base: crush the malt biscuits, melt the butter and mix together. Grease a spring form cake tin and press the mixture into tin and place in the freezer to set.

Caramel: In a saucepan add the brown sugar, butter and vanilla essn, Melt and bring to the boil stirring continuously till it turns a deep golden brown (takes approx. 8 mins).

Pour caramel onto the chilled biscuit base and place in the fridge to cool.

When caramel has set, arrange the banana slices over the caramel and top with whipped cream.

Use a knife to scrape down the chocolate bar to get chocolate shavings, sprinkle over the whipped cream and serve.

Jesse Young

64

65

TURTLE BARS Base 2 cups flour 1 cup brown sugar 1/2 cup softened butter 6 oz pecan halves Topping 2/3 cup butter 1/2 cup brown sugar 10 oz choc chips Preheat oven to 170C. Put flour, sugar and butter into bowl and mix until crumbly. Press into a slice pan and arrange the pecans over top. In a small saucepan melt butter and brown sugar. Stirring frequently bring to the boil for 30 seconds, keep stirring until fully mixed. Remove from heat and pour over the pecan covered base.

Bake for 20 mins. Remove from oven, sprinkle with choc chips and put back in oven for a couple of minutes to melt the chocolate. Remove from oven and use a spatula to spread the chocolate evenly out. Cool and cut.

Hammond Family

66

CARROT BRAN MUFFINS

1 1/2 c flour 1 c wheat bran or wheat germ 1/2 c brown suga r 1 1/2 tsp cinnamon 1 1/4 tsp baking powder 1/2 tsp baking so da 1/2 tsp salt 2 eggs 3/4 c buttermilk 1/2 c oil 2 tbsp golden sy rup 1 1/2 c grated carr ot 1 c raisins Combine all dry ingredients.

Combine all wet ingredients.

Add wet to the dr y, plus carrot an d raisins. Fill grease d muffin tins an d bake at 175 for 20-30mins

Hammond Family RECIPES

HONEY RIC E BUBBLE CA K

E

125g butter 2 tbsp honey

1/2 cup sugar 4 cups rice bubbles

Put honey, sugar an d butter in a pot and melt. Simmer for ab 5 mins, somewhere out between soft and ha rd ball stage. Pour mix over rice bubbles an d mix really quickly be fore pouring into a lin or greased tin. Push ed down to about an inc h think and refrige rate.

GOOD OLD CHOCCIE SLICE 3 tbsp cocoa 1 cup sugar 250g butter r 2 cups cornflakes 2 cups plain flou 2 cups coconut 1 tsp vanilla 2 tsp baking powder 1/2 tsp salt oa. While sugar is dissolving, mix Melt butter. Stir in sugar and coc ly into tin. Bake at 180C for 20 in remaining ingredients. Press firm coconut. mins. Ice with chocolate icing and

67

John Gregory

CHOCOLATE BANANA MUFFINS CLEMENTINE ALMOND TANGELO CAKE Soak 3 tangeloes (or 9 mandarins) in hot water, squeeze out excess moisture & blend with: 250g ground almonds 225g caster sugar (half a cup) 6 eggs 2 tsp baking powder

Put into a tin lined with baking paper.

Cook at 175degC on bake for 50 mins. Ready when cake has shrunk from the sides but is still moist in the centre.

When cool, cover with melted chocolate.

Serve with yoghurt or sour cream.

(I makes this cake every year when citrus are in season)

EASIEST EVER CHOCOLATE BROWNIE Melt together in microwave 200g butter, 1 cup cocoa and 1 1/2 cups sugar. Add in 3 eggs one at a time. Stir in 2 tbsps flour. Bake in brownie tin for 40 mins at 150C.

Preparation and cooking time: 45 minutes Makes 10 Muffins 1 cup of self raising flour 1/2 cup of sugar 1 tsp baking soda Pinch of salt 1/2 tsp ground cinnamon 100g finely chopped, semi-sweet, dark chocolate or chocolate drops 1 egg, beaten 110g butter, melted 1 tsp vanilla extract 2 very ripe bananas Topping: 10 banana slices and melted butter Heat the oven to 180째. Grease a muffin tray.

Sift the flour, sugar, baking soda, salt and cinnamon into a mixing bowl. Stir in the chocolate.

Make a well in the centre and add the beaten egg, warm butter and vanilla.

Mash the bananas well and stir into the mixture until just combined, but still slightly lumpy.

Spoon the mixture into the muffin pans and top with a slice of banana. Brush the banana slices with a little melted butter.

Bake for 25-30 minutes until firm and risen. Leave in the tins for 5 mins, then place on a wire rack to cool.

Liam Harvey

Hammond Family

68

6969

BLISS BALLS 1 1/2 cups of pitted chopped up dates 1/4 cup of sunflower seeds/almonds/cashews 2 tbspn pumpkin seeds 2 Tbspn chia seeds 1 Tbspn Coconut oil 2 Tbspn cocoa powder or cacao 1 tspn vanilla extract Cranberries optional Coconut threads for rolling

ROOM 6

Add all together and blitz in a food processor. Dissolve coconut oil in boiling water (about 1/4 cup ) and add to food processor. Blend until mixture forms a ball. Take large teaspoons and roll into balls Roll in cocoa or coconut. Put in airtight container – last about a week in fridge.

CHOCOLATE BLISS BALLS :

1 cup of raw cashews or almonds 2 tbsp of raw cacao powder 1 tbsp of water:

1 cup of pitted dates Pinch of salt

Mix the nuts in your food processor. Add in the dates then mix well.

Add in the cacao and a pinch of salt. Add in the water – more or less depending on the consistency. You need the balls to stick together, but still be able to roll them. Roll them with the palm of your hands and keep in the fridge.

Variations: you can add different nuts, goji berries, desiccated coconut, dried figs, roll them in cacao, coconut or chia seeds.

70

RELISHES CHUTNEY MARINADE SAUCE PRESERVES

7171

TOMATO SAUCE

MRS BALL’S SECRET RECIPE CHUTNEY makes 18 bottles of (mild) chutney.

In a food processor or blender mix the egg yolks, lemon juice and vinegar.

Melt the butter either in the microwave or a small saucepan.

Keeping the processor running, pour the melted butter into the yolk mixture. Add the pesto or basil and process briefly.

Season to taste and serve immediately.

Woodworth Family

72

Caroline Strydom

ey. hutn all’s C Mrs B ’ve got

3 egg yolks 1 Tbsp lemon juice 1 Tbsp white wine vinegar 250 butter 1 tsp pesto or 1 Tbsp fresh basil leaves Freshly ground black pepper

yo u

PESTO HOLLANDAISE SAUCE

The fruit should be left in the soaking vinegar overnight, then cooked in the same vinegar until soft. Drain. Put the fruit through a mill. Add the sugar (dissolved) and onions (minced) and cook in a pot with the brown wine vinegar. The amount of vinegar depends on the consistency: it should not be too runny or too thick, but have the same consistency as the end product you find in the bottle.

Add spices and cook for one to two hours. Stir occasionally with a wooden spoon to prevent burning.

Sterilise your bottles and spoon in the mixture.

it -

Mara Woodworth

T t’s

Boil all ingredients together uncovered for 3 hours. Stir regularly to ensure the sugar does not catch/burn on the bottom of the pan.

If it does not boil hard enough it may take longer for the sauce to thicken, so you do need a highish heat rather than a simmer.

Put through a moulin or sieve and bottle into sterilised bottles or jars.

612g dried peaches 238g dried apricots 3 litres brown wine vinegar 2 1/2 kg white sugar 500g onions 12g salt 7g cayenne pepper 1 to 2 litres of brown wine vinegar for soaking About 2 litres of brown wine vinegar for mixing

ha

6 kg Tomatoes 1.4kg white sugar 750ml white vinegar 85g whole allspice (in a muslin bag) 85g salt - dairy not iodised

TOMATO SAUCE 6lb tomatoes 1 lb onions 1 lb apples 2 oz root ginger 2 dsp curry powder 4 tsp cloves 2 lb sugar 1 tbsp salt 1/4 tsp caynenne pepper 2 pints vinegar Boil gently 3 hours, strain Naola S 73

ROB’S MUMS CABBAGE PICKLE RECIPE 1 cabbage

TRACEY’S TOMATO RELISH 1.5kg ripe tomatoes 1kg onions, peeled and finely diced 2 tbsp salt 1kg sugar

6 onions Cut the cores from the tomatoes, then cut a small cross through the skin at the top of each tomato.

Plunge into boiling water for 1 minute and then plunge into ice-cold water to blanch. Peel away the skin.

Slice finely and cover with handful of salt over night.

Strain liquid off and add 1.25 litres of malt vinegar 1.5kg of sugar

2 cups of water 1 cup sultanas

Put into warm c lea n

2 tbsp dry mustard 1 tbsp turmeric jars.

TOMATO RELISH

Ma kes lots

dep

d en

ing

on t he siz e of your jars.

12 tomatoes 5 onions 1 lb sugar 1 pint vinegar 1 tbsp common salt 1/2 tbsp mustard 1/2 tbsp curry powder

Boil for 1 hour then thicken with 5 tablespoons flour mixed to a paste with water.

Smales Family

74

Remove from the heat and fill hot sterilised jars, cover with a clean tea towel and seal when cold.

Smales Family

Dice the tomatoes roughly and place in a non-metallic bowl with the onion and salt.

Cover with a clean tea towel and leave to stand overnight or for at least 8 ahours.

Boil this all together for about 5 minutes. Mix all the below together and then add to the boiling mixture stirring constantly.

2 cups of flour 1 tbsp curry powder

Simmer for 1 hour, or until it is a nice thick colour (a deep brown-red). Stir frequently.

Sophie Spikerbosch

Thoroughly strain off the salty liquid by placing the tomato mix in a colander and leaving for 1-1 1/2 hours. Do not be alarmed at how much liquid drains off.

Put the tomato mixture into a large stock pot with the sugar, vinegar, curry powder and mustard powder and pepper.

2 cups vinegar 1 1/2 tbsp curry powder 1 1/2 mustard powder 1/2 tsp cayenne pepper 75

SATAY PEANUT SAUCE 1 tin Ayam coconut milk or cream 1/2 cup Crunch Peanut Butter 1 tbsp Sweet Chilli Sauce (optional) 1 tbsp Soy Sauce 1 tbsp Brown or Palm Sugar (optional) 1 tsp fish sauce or pinch of salt

1.5kg pickling onions 1/2 cup salt dry chillies mustard seeds malt or white vinegar Peel and cut ends off pickling onions, place into a non metal bowl, sprinkle with salt. Add cold water to cover onions.

Let stand for 24 hours. Drain and rinse in cold water. Pack onions into clean jars.

Place 1 chilli and approx 1 dessert spoon of mustard seeds into the jars.

Add vinegar to jars. Seal with non-metallic lids or corks.

Store 4-6 weeks before using.

Makes approx 3 x 500ml jars.

Mix all ingredients together in a saucepan and warm over a medium heat. Whisk until smooth and serve hot.

Isla Compter

 

BOTTLED FRUIT 2-3kg of fruit water to cover sugar

76

PICKLED ONIONS

Wood Family

(PEACHES ETC)

BOTTLED BEETROOT

Peel, slice and destone fruit.

Place into a preserving pan or large pot, add water to cover fruit.

Cook fruit until tender but not too soft.

Place fruit into clean jars.

Add 1/2 to 1 cup of sugar to remaining juice in pot, heat until sugar has dissolved.

Pour syrup into jars of fruit, ensure all the fruit is covered with juice.

Seal jars.

A great way to enjoy your summer fruit in winter.

2kg beetroot, washed and tops removed. cold water 1 1/2 cups white vinegar 1 1/2 tbsp mustard powder 1 cup sugar

Wood Family

Wood Family

Place beetroot into a large pot, cover with water and cook until tender.

Drain liquid into a basin. Peel and slice beetroot, place into clean jars.

Return reserved liquid to pot, add vinegar, mustard and sugar.

Heat until sugar is dissolved. Pour liquid onto beetroot in jars, ensure all beetroot is covered.

Place lids on jars. Store 4-6 weeks before using.

77

BASIL PESTO

SPICED BEAN RELISH

1 clove of garlic, peeled Sea salt Freshly ground black pepper A large bunch of fresh basil, leaves picked 50 g pine nuts or cashew nuts 3 tbsp extra virgin olive oil (more if a runny pesto is wanted) 50 g Parmesan, finely grated

1kg runner beans (or other beans) 4 or 5 onions 750g raw sugar 200g sultanas 2 tsp red chilli finely chopped 700ml malt vinegar

Put everything into a food processor and process until smooth.

Compter Family

78

20g cornflour 1 1/2 tbsp turmeric powder 1 tbsp mustard powder 2 tsp brown mustard seeds 1 tsp salt (or to taste) 10 ml malt vinegar extra

Peel onions and cut small.

Slice beans and boil together with onions in salted water until both are tender.

Drain well, then cut up small again and put through the mincer of food processor.

Place bean mix in a large pan, add sugar, sultanas, chilli and 700mls of malt vinegar and boil for 15mins.

Mix turmeric, mustard powder and cornflour with the 10mls of extra vinegar and add to the bean mixture along with the mustard seeds.

Boil another 15mins, put in sterilized jars.

79 79

NOTES

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