Recipe File

     
     
  A page full of recipes picked up from here and there around the place, favourites from birthdays past or family favourites that we've rung home to get. Photos will follow over time (a good excuse to cook these again!)

Chicken

Jo Dunlop’s chicken and sun dried tomato pasta

This recipe was given to me by my close friend Beth – it was given to her at her wedding. It is a fantastic recipe which we use on all guests who come here as it is so yummy, bomb proof and easy to prepare.

Ingredients
500g chicken
2 tbsp olive oil
2 cloves garlic
1 medium leek sliced
2/3 cup dried tomatoes (we usually use less)
¼ cup dry white wine (we tend to be a bit more generous here)
300 mL cream
½ cup milk
¼ cup parmesan cheese
2 tsp seeded mustard
2 tbsp basil (optional)
2 tbsp chives (optional)
500 g pasta

Method

  1. cut chicken into thin strips (or chunks)
  2. brown chicken in oil
  3. add garlic, leek, tomatoes – stir until leek is soft
  4. add wine, cream, milk, cheese, mustard, basil and chives
  5. stir over heat until sauce boils and chicken is cooked through
  6. serve with pasta

Chicken parmesan

Made at Col's 24th birthday

Ingredients
4 large chicken fillets
1 cup fresh bread crumbs
1/3 cup grated parmesan
1 tbs chopped parsley
3 rashers bacon
90g butter
2 cloves garlic
1 tsp Worcestershire sauce
1/2 tsp dry mustard

Method
1. combine breadcrumbs, cheese and parsley
2. chop bacon and fry until crisp
3. add bacon to breadcrumbs
4. melt butter, add garlic, Worcestershire sauce and dry mustard
5. dip chicken in butter mixture
6. place chicken in oven proof dish and cover with bread crumb mixture
7. bake uncovered in a moderate oven for 20-25 min

Chicken tagine with dates and honey

Ingredients
1 kg chicken breast fillets
2 tbsp olive oil
2 medium onions, finely sliced
4 cloves garlic, crushed
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground ginger
1 tsp ground turmeric
1 tsp ground cinnamon
1/2 tsp chili powder
1/4 tsp ground nutmeg
1 1/2 cups (375 ml) chicken stock
1 cup (250 ml) water
1/2 cup seedless dates, halved
1/4 cup honey
1/2 cup blanched almonds, toasted

Method
1. Cut chicken into 3 cm pieces
2. Heat 1 tbsp of the oil in pan, add chicken in batches, and cook stirring until browned. Drain on absorbent paper.
3. Heat remaining oil, add onion, garlic, and spices, cook stirring until onions are soft.
4. Return chicken to pan with stock and water, simmer, covered, for half an hour.
5. Remove lid, simmer about 30 minutes, or until mixture is thickened slightly and chicken is tender. Stir in dates, honey, and almonds.
6. Serve with rice

Thai red curry

Ingredients
1-2 tbsp oil
1 tbsp sugar
3 tbsp fish sauce
2 tsp Thai red curry paste
carrot, broccoli, mushroom, capsicum, zucchini (optional)
304 cloves garlic finely chopped
1 can coconut milk
chicken (or pork or beef)
3-4 kaffir lime leaves (optional)
1 cup fresh Thai basil leaves (if unavailable use sweet basil)

Method
1. heat the oil in a large saucepan over a medium heat and add the curry paste and garlic and kaffir lime leaves, stirring occasionally for 1-2 minutes
2. add the coconut milk, fish sauce, sugar then bring to the boil
3. add all of vegetables and simmer for about 5-6 minutes or until the curry thickens
4. turn the heat off, wait for a few minutes then stir in basil leaves

Chicken with peppercorn sauce

Ingredients
2 Chicken breasts
30g butter
1 tbsp flour
1 chicken stock cube
1/2 cup water
2 tsp drained canned green peppercorns
1 tbsp cream

Method
1. Melt butter in frying pan
2. Add chicken cook over medium heat for about 10 minutes or until tender
3. Sprinkle flour into frying pan, stir over high heat until lightly browned
4. Remove from heat and stir in stock cube and water (1 cube to ½ cup water) stir until thickens over high heat.
5. Add peppercorns and cream and stir until heated through – serve immediately.

Beef

Corned beef

Ingredients
Corned beef
½ dozen cloves
1 tbs brown sugar
½ cup brown vinegar
1 onion
Water

Method
1. cover meat with water (well covered)
2. add everything to the water
3. cook for 2 ½ to 3 hours (boiling)

Meatballs and sauce

Meatballs
750g mince
1 clove garlic
1 large onion
1 cup fresh breadcrumbs
1 egg
1/2 cups milk
1 small capsicum
2 tbs parsley
2 tsp salt
pepper

Sauce
1 zucchini
1 can peeled tomatoes
2 cups water
2 beef stock cubes
2 cloves garlic
1/2 tsp basil
salt and pepper

Method
1. combine meatball ingredients, roll into balls and fry until cooked
2. combine sauce ingredients (probably frying garlic first then adding the rest)
3. add meatballs to sauce
4. serve with spaghetti

Pork

Mum (Jack)’s pork recipe

Ingredients
6 pork chops
2 tbs oil
1 medium onion sliced
2 red/green capsicums
1 clove garlic
1 tin peeled tomatoes
2 tbs tomato paste
½ cup water
1 tsp salt
½ tsp basil
Ground pepper  

Method

  1. Brown chops in oil (frypan)
  2. add onion
  3. add everything else
  4. cook ¾ - 1 hr (on stove top)

Thai pork mince

From Col's work mate

1 kg lean pork mince
2 tbsp chopped fresh coriander
2 tsp finely grated ginger
1 tsp lemon grass
3 pods crushed garlic
1 white onion finely chopped
1 cup coconut cream 
1 tsp chilli flakes (optional)
1 tbsp fish sauce
1 tbsp red curry paste
1 tbsp cooking oil
1 tsp palm sugar

Method
Brown pork mince. Remove from frying pan and set aside. Put in cooking oil in pan and when hot, add onions. Cook this slowly and when onions are transparent, add garlic, ginger, lemon grass, chilli flakes, and palm sugar. Mix around for 1-2 minutes. Add curry paste, fish sauce and coriander. Stir around for a minute and return browned pork mince in the pan. Mix well and simmer for 1-2 minutes. Add the coconut cram and mix well. Serve with rice crackers or mini toasts.

Swedish meat balls

Ingredients
500g mince (half pork, half beef)
1 onion finely chopped
1 egg
pinch white pepper
pinch nutmeg
pinch salt
1/2 cup breadcrumbs (thickened with milk)
butter for frying

Method
1. mix ingredients together
2. form small balls of mixture
3. fry meat balls in butter until brown
3. fry in butter

Lamb

North country casserole

Ingredients
2 forequarter chops
1 tbs (20g) butter
1 clove garlic
2 medium potatoes quartered
2 small onions halved
About 60 g green beans (cut into 2 cm lengths)
Pinch of ground cloves
Pinch of thyme
½ tsp salt
½ tin condensed mushroom soup
¼ cup water
Paprika  

Method

  1. Brown chops and garlic in butter
  2. Layer chops with everything else in an oven proof dish ending with potatoes on top
  3. Put in oven – say at around 180 degrees C until chops are tender
  4. Just before serving sprinkle with paprika

Middle eastern lamb meal

OK, I've been asked by a few people for the recipies for this meal - quite frankly, there aren't that many and most of them I sort of made up as I went along - this is my best guess

Meal items

  • Tabouli (buy 2 x large tubs from the supermarket and add lots of fresh parsley and tomato - they are stingy with those, but beats soaking cracked wheat overnight)
  • Fatoush
  • Lebanese bread (goes stale really really fast. Even the stuff you buy at the shops only get the soft packets, and buy that day. If you can find a proper lebanese bakery and buy it there it will be better - it is the difference between cardboard and proper yummy bread).
  • hummus (buy it - the best are the fresh ones from the vegetable shop or the deli - it makes a big difference - I'm aiming to try to make my own one day....again, it looses its flavour fast - so buy it on the day)
  • Almond Coriander Couscous Salad
  • Baklava
  • BBQ leg of lamb (2 legs did our family with not much left over)

BBQ leg of lamb

Ingredients
1 Leg of lamb (ask your butcher to bone it and butterfly it - explain it is for a BBQ)
2 large onions chopped
2 cloves garlic
½ cup olive oil
¼ cup lemon juice
1 tsp cumin
1 tsp coriander

Method
1. 24 hours before cooking combine all ingredients and smear all over lamb. Refrigerate (covered) for a good 24 hours.
2. BBQ to your liking (we did 80% BBQ and then finished it off in the oven, but that was to ensure no pink meat - if cooking for people that like their meat rare, the middle will still be pink if you just BBQ it)

Almond Coriander Couscous Salad

Ingredients
3 cups couscous
3 cups chicken stock
1 clove garlic (finely chopped)
2 green shallots
¾ cup slivered almonds
1/3 cup dried currants

Method
1. Bring chicken stock to the boil (alternatively use boiling water and chicken stock cube)
2. Pour chicken stock over couscous in a large bowl (it will swell), stir and leave to swell and soften
3. add everything else and serve

Fatoush

Ingredients
1 cup olive oil (I used much much less)
2 pieces Lebanese bread quartered
500gm cherry tomatoes halved
2 leb cucumbers
1 ½ cups parsley
1 ½ cups mint
1 red capsicum
4 radishes
4 shallots
1 tbsp sumac
½ cup extra virgin olive oil (again I use a fraction of this)
2 tbsp lemon juice

Method
1. fry bread in olive oil
2. add everything else to bowl, drizzle with lemon juice and EV olive oil, coarsely break leb bread and add, sprinkle over sumac

Fish

Deep-fried Chinese fish

(serves 4)
Ingredients
1/3 cup corn flour
1 tbsp lemon juice
1 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp sherry
1 clove chopped garlic
1 egg white, lightly beaten
1/4 tsp five spice powder
500g white fleshed or oily fish fillets, skinned and cut into small pieces
vegetable oil for deep frying
lemon wedges to serve

Method
1. Combine all ingredients except fish, vegetable oil and lemon wedges
2. add fish to this marinade and marinade for 1 hour or longer (in fridge)
3. Heat oil in deep pan until hot; test temperature by dropping a small amount of batter into the oil. If it sizzles immediately, the oil temperature is correct; if it burns immediately, the oil temperature is too hot and it should be allowed to cool.
4. Drain excess marinade from fish and drop into oil, cook until golden
5. Drain on paper towels and serve with lemon wedges.

Soups

Mum (Jack)'s pumpkin soup

Ingredients
30g butter
2 onions chopped
2 tsp ground cumin
2 chicken stock cubes
3 cups water
1 butternut pumpkin (1 kg)
Pinch nutmeg
1 tsp chopped chives

 Method

  1. cook onion in butter until soft
  2. add cumin and stir for a few minutes
  3. add all except chives, cover and simmer for 15 min until the pumpkin is tender
  4. puree soup
  5. re-heat
  6. serve with chives (and sour cream)

Corn chips and tomato soup

This recipe is from my Aunt in Finland – it is a nice Sunday night after church kind of meal as it is really quick to prepare and great if you’ve forgotten to take meat out of the freezer.

Ingredients
1 tin corn
1 large onion chopped
½ - 1 fresh chilli
2-3 cloves garlic
Oil
2 tins tomatoes
1 zucchini
Approx 500 mL chicken stock
Salt, sugar and oregano to taste
Corn chips (get the spiciest one you can – mexican or tex mex or something like that)
Avocado
Lime  

Method

  1. fry onion, chilli and garlic in oil
  2. add tomatoes and corn and zucchini (I like to peel my zucchini and finely dice it)
  3. pour in chicken stock
  4. add salt, sugar and oregano to taste
  5. bring to boil

The trick with this recipe is to put the soup in the bowl and then people add corn chips, an avocado slice and a squeeze of lime to their own bowl. We don’t worry about the avocado or the lime, but just put a big handful of corn chips in the soup – it thickens the soup and gives a spicy crouton as well. You can crunch your corn chips up, but I prefer mine whole and then as they soak the soup to break it with the spoon – each to his own!

Lentil soup (Miisa's)

Ingredients
1-2 tsp butter
1 large onion diced
2 cloves garlic finely sliced
2 tsp tumeric
1 tsp ginger
400g tinned tomatoes
1.1L water
2 chicken stock cubes
3 dl (deci litre) red lentils
2 potatoes
1/2 tsp cayenne pepper
2 dl cream

Method
1. Fry onion and garlic in butter
2. add tumeric and ginger
3. add remaining ingredients and cook until lentils and potatoes are soft

Potato and Leek Soup

Ingredients
1 tbsp oil
1 leek
500 g potatoes peeled
pinch nutmeg
pinch white pepper
3 chicken stock cubes and 3 cups of water (or 3 cups chicken stock)
300 mL cream

Method
1. fry leek in oil
2. add everything else except cream
3. boil until soft, blend and add cream then re-heat.

Desserts/Baking

Choc chip cookies

My sister is the pro at these!

Ingredients
125 g butter
½ cup white sugar
¼ cup brown sugar
1 egg
1 tsp vanilla
1 ¼ cups flour
¼ tsp baking powder
1/8 tsp salt
1 cup chock chips

Method

  1. Preheat oven to 190 oC
  2. Beat sugar, egg and vanilla until smooth
  3. Sift in flour, salt and baking powder
  4. mix well
  5. stir in choc chips
  6. place balls of dough on baking sheet and cook for 8 minutes

Paraisten piparkakut

Ingredients
3/4 dl (deci litre) golden syrup
1 tsp ground ginger
1 tsp ground cinamon
1 tsp ground cloves
1 tsp salt
250 g butter
2 dl fine (castor) sugar
1 egg
2 tsp bicarb soda
~ 7 dl plain flour

Method
1. Mix golden syrup and spices in a pot and bring to boil
2. cream butter and sugar
3. add egg to the butter and sugar, beat well
4. Add golden syrup mixture
5. sift in bicarb soda and flour
6. keep in fridge overnight covered with glad wrap
7. Roll small amounts and make shapes
8. cook (sorry can't remember temp)

Shortbread (Mum McKay's recipe)

Ingredients
250 g butter
1 cup castor sugar
3 cups plain flour

Method
1. Cream butter and sugar
2. Sift in 2 1/2 cups of flour
3. Knead in final 1/2 cup of flour
4. Roll out and cut into shapes
5. cook at 140 degrees C for 50 minutes 

Magic pudding

Ingredients
1 cup SR flour
¾ cup sugar
½ tsp salt
2 tbs butter
½ cup milk

Option 1 – butter scotch
2 tbs golden syrup
1 ½ cups hot water
1 tbs butter

Option 2 – chocolate
1 tbs cocoa
½ cup brown sugar
2 cups milk  

Method

  1. combine flour, sugar and salt
  2. rub in butter
  3. add milk
  4. add which ever option you want (I think you pour this over the top)
  5. cook for 30-40 min in a moderate oven

Nutmeg walnut cake

I scribbled this recipe out while waiting at the doctor’s in Greenwich – it is a very easy cake, but tastes fantastic and has a yummy crunchy base.

Ingredients
1 ¾ cup flour
2 cup brown sugar
1 ¾ tsp baking powder
125 g butter sliced and well chilled
¼ cup walnuts
1 tsp baking soda
1 cup milk
1 egg beaten with fork
1 ½ tsp nutmeg (whole and freshly grated if you can get it or dried – both are good but have very different flavours)  

Method

  1. mix together flour, brown sugar and baking powder
  2. add butter until it is fine and sandy texture
  3. add walnuts
  4. pour half into a spring form tin
  5. add soda, milk, egg and nutmeg to the second half of the mixture
  6. pour over the mixture already in the tin
  7. bake at 180 oC for 1 hour, allow to cool for 30 minutes

Baked double cheese cheesecake

I don't remember where I got this from, but it is delicious (you can tell by the number of smear marks on the page of my little black book that it is popular!)

 
Ingredients
    Biscuit base
2 1/2 cups sweet biscuit (I use scotch finger) crumbs
100g butter melted
1 tsp hot water

Filling
375 g cream cheese softened
200 g ricotta cheese
3/4 cups castor sugar
1 tsp vanilla essence
3 eggs
1 tbs lemon juice

Method
1. Combine ingredients of biscuit base
2. Prese into base and sides of greased cake tin (24 cm)
3. Refrigerate tin
4. Beat cream cheese until smooth
5. Blend in rest of filling
6. Pour mixture into crust
7. Bake at 150 degrees C for about 1 hr
8. Refrigerate

Mars Bar slice

Ingredients
4 mars bars
1 tsp margarine
1 tbsp honey
4 cups rice bubbles
200g chocolate

Method
1. Melt margarine, honey and pre-cut mars bars
2. Add rice bubbles and press into lamington tray (greased)
3. Melt chocolate and pour over top
4. when chocolate sets, cut into small squares

Flourless orange cake

Ingredients
2 large navel oranges (washed) (use navel or otherwise you have to cut the pips out)
6 eggs
250g ground almonds (preferably blanched)
250g caster sugar
1 tsp baking powder

Method
1. Boil oranges for 2 hours in a little water in a covered saucepan. Allow to cool. Cut open and remove pips (if not navel) and chop.
2. Preheat oven to 190 degrees C. Butter and flour a springform tin
3. Blend oranges and remaining ingredients in food processor. Pour batter into tin
4. Bake for 1 hour. If cake is still very wet, cook longer. Cool in tin before gently turning out

Note: can do same with lemons but need more sugar.

Friands (blueberry or raspberry)

Ingredients
1 1/3 cups almond meal
2 cups icing sugar sifted
2/3 cup flour, sifted
4 eggs
150g butter, melted
18-24 blueberries or raspberries

Method
1. Preheat oven to 180 degrees C. Grease and flour 12 hole muffin or friand tin (or lay out 12 paper cupcake holders) NB if not using paper holders need to grease very very well.
2. Mix almond meal, icing sugar and flour
3. Stir in eggs until just combined
4. Stir in melted butter
5. Pour batter into cupcake/muffin/friand tins until they are 3/4 full. 
6. arrange 3 or 4 blueberries or raspberries on top of the friands
7. Bake for 25-30 minutes until pale and golden. The friand should bounce back when touched.
8. Remove from oven and let sit for 5 min before turning out on a wire rack to cool.

Warm apple frittata

Ingredients
125 mL milk
50 g caster sugar
2 tsp lemon rind (grated)
50 g plain flour
pinch salt
4 eggs, beaten
1 tsp vanilla
1 large green apple grated
1 tbsp butter

Method
1. Combine milk, sugar and lemon rind
2. add sifted flour and salt and beat well to a smooth batter
3. beat in eggs and vanilla
4. peel and core apple and grate and add to batter
5. Melt butter in medium non-stick frypan and pour the batter in cooking gently for 4 minutes, drawing hte batter in and topping the pan so the excess has a chance to cook
6. when set and golden underneath, cover with a large plate and turn over. Add a little extra butter to the pan, slide the frittata back in and cook for 2 minutes until set and golden.
7. Slice and serve hot with ice cream.

Sticky Date Pudding

Serves 12 or more (or makes 18 muffins).

Ingredients
225g pitted dates
450ml water
1tsp bi-carb soda
225g caster sugar (I used normal)
3 eggs
1tsp vanilla
225g SR flour, sifted.

Method
Preheat oven 180 deg. Grease large, deep baking dish (25cm by 35cm at least). (Roasting-pan size works well)

  1. Combine dates and water over medium heat, simmer 5-8 minutes until dates very soft (almost disintegrating).
  2. Add bi-carb, stir, leave to cool
  3. Beat butter and sugar until pale and thick
  4. Add eggs, beat well
  5. Fold in vanilla, flour, dates, spoon into baking dish, (or muffin tray - use paper liners)
  6. Bake 20-25 min until springy to touch
  7. Pour sauce over top, bake further 5 min
  8. Serve with cream/icecream

Caramel Sauce:
150g brown sugar
250ml cream
200g chopped butter.

Stir together in saucepan, simmer 2 min. Pour over pudding.

NB if making muffins, can do ahead of time and freeze them without sauce. Make sauce fresh for serving when you have the visitors.

Baklava

Ingredients

500g filo pastry
250g unsalted butter
400g almond meal (I use 50/50 almond and pistachio meal)
120g sugar
dessert spoon of rose water (NOT Rose essence)
extra 80g unsalted butter

Syrup
450g sugar
300mL water
Juice of half a lemon
dessert spoon of rose water (again NOT essence)

Method
1. Stir sugar into almond meal and add rose water
2. Melt the extra 80g butter and pour over almond/sugar mixture and set aside

To prepare the baklava
1. Melt the 250g butter
2. Cut sheets to exactly fit your pan - lamington tray works well (note: filo dries out really fast so once it is thawed and out of the packet don't get distracted or you won't be able to work with it)
3. Butter the tray
4. Lay first sheet down and then brush all over with butter
5. Lay next sheet on top and butter all over this
6. Continue until half the sheets are used
7. Spread over the almond/sugar mixture and pat down gently making sure it is evenly distributed
8. Cover with sheets of filo as before. Continue covering and buttering until you have two sheets left
9. Spread the last two sheets on top but do not butter (this makes cutting easier)
10. Cut into diamond pieces with a sharp knife
11. Spoon rest of melted butter all over baklava allowing it to soak through
12. Bake in middle of a pre-heated oven at around 180 degrees C until puffed and light golden in colour.

To prepare the syrup
1. Dissolve sugar in water and bring to boil, simmer for 8-10 minutes or until slightly thinkened.
2. Add lemon juice and rose water
3. Allow to cool (note - to prevent syrup crystallising, all the sugar must be completely dissolved before the syrup comes to a boil)

Pour the cooled syrup over the cool paklava and allow to soak through overnight (Note: a good friend whose family is from the middle east tells me his mother puts the syrup over it while both are still hot - I'm not sure which is correct, but as his mum would be the expert, I tend to do that instead).

Salads and Vegetables

Green salad with pistachios and kiwi fruit

1 mignonette lettuce, torn into bite size pieces
3 celery sticks, thinly sliced
1 green capsicum, thinly sliced
200g snow peas
1 green apple, sliced
1 cup chopped shallots
1/2 cup chopped chives
2 cups watercress sprigs
1 x 200g can baby lima beans drained
2 kiwi fruit, peeled and sliced

Endeavour Dressing
1 x 50 g can anchovies, undrained and mashed
1/2 cup tarragon vinegar
1/2 cup oil
1/2 cup finely sliced shallots
2 level tsp prepared mustard
2 level tbsp chopped parsley
1/2 level tsp salt if desired
1/2 level tsp black pepper
120 g shelled pistachio nuts to garnish

Method
1. combine or arrange salad ingredients in salad bowl, chill till required
2. blend dressing ingredients in a screw-top jar, chill. Before service shake dressing and drizzle into salad
3. sprinkle with pistachio nuts

Tomato and egg salad

eggs
tomatoes (halved)
garlic (whole bulb)
basil
olives
shallots
parsley

1. Bake tomatoes and garlic sprinkling with a little salt
2. boil eggs until hard boiled, peel and cut into quarters
3. layer eggs, tomato and garlic on a dish
4. scatter olives on top
5. sprinkle chopped basil, parsley and shallots

Baked sweet potato salad

Ingredients
baked sweet potato
2 tbsp sunflower seeds fried
2 tbs pumpkin seeds fried
1 tbs poppy seeds fried
1 tbs sesame seeds fried

Dressing
- 2 tbs balsamic vinegar
- 2 tsp mustard (dijon)

Lentil and carrot lasagne

1 onion finely chopped
1 tsp  minced garlic
3 tbsp carrot finely chopped
1 tbsp oil
3 tbsp red lentils
400 g can tomatoes
1 tbsp tomato paste
1 tbsp fresh parsley chopped
salt and pepper
75g lasagne sheets
6 tbsp (150g) grated cheese

Method
1. preheat oven to 200 degrees C
2. fry onion, garlic and carrot in oil until soft. Mix in the lentils, tomato paste, can tomatoes and parsley
3. Simmer until lentils are soft (add water if mixture dries out)
4. Season to taste with salt and pepper
5. Put one layer lasagne into greased, oven proof dish, cover with 1/3 mixture, sprinkle 1/3 cheese over this, then repeat until everything is used up. Sprinkle last layer of lasagne with cheese. Bake 20 minutes. Serve with green salad

Alternatively if you want it to be a bit creamier, make a cheesy sauce and use this in place of plain grated cheese. Top last lasagne sheet with sauce then extra grated cheese.

Cheese sauce: warm 2 cups milk in saucepan, stir in a tablespoon or two of flour, allow to thicken (beat or stir to get rid of lumps). Add about 200g grated or chopped cheese. Sauce is ready when cheese is melted and mixture thick.

Nibbles

Spinach dip (Graham's family)

1 packet of spinach (freezer style)
1 packet French onion soup
1 carton sour cream
1 cup grated cheese (+ extra for top)
1 onion chopped
1 cob loaf
1 tsp garlic

Method
1. Mix together
2. Hollow out loaf in chunks for dipping
3. Pour mixture into hole
4. Put extra cheese on top
5. Bake for 1/2 hour on 180 degrees C or until cheese melts
6. Bake extra bread for dipping

Curry Dip (from Ritz packet)

1 packet cream cheese at room temperature
2 tsp finely chopped onion or spring onion
1 1/2 tsp curry powder
2 tsp lemon juice
2 tbsp mayonnaise
1 1/2 tbsp chopped green capsicum
1 tbsp chopped peanuts
1 1/2 tbsp chutney

Method
mix together

Minted beef and pine nut pastries

Ingredients
2 tsp olive oil
1 small onion, chopped
2 cloves garlic, crushed
1 tsp ground cumin
1 tsp ground coriander
1 tsp salt
300 g minced beef
2 tbsp pine nuts
2 medium potatoes, chopped
1/2 cup cheese (grated)
10 sheets filo pastry
125 grams butter, melted

Method
1. Heat oil in pan, add onion, garlic, and spices cook stirring until onion is soft. Add beef, mint, and nuts. Cook, stirring, until beef is browned.
2. Cook potatoes, then mash. Add cheese, mix well. Combine beef mixture and potatoes in bowl, mix well.
3. To prevent pastry from drying out, cover with damp tea towel. Layer 2 sheets of pastry together, brushing each with butter. Cut layered sheets into 3 strips lengthways. Place a slightly rounded tablespoon of mixture at 1 end of each strip. Fold 1 corner of pastry diagonally across filling to other edge to form a triangle. Continue folding to end of strip, retaining triangular shape.
4. Place on greased trays, Bake in moderately hot oven 8 minutes or until browned.

Kid friendly recipes

Zucchini Slice (from Lissa)

Ingredients
2 medium zucchinis, grated
2 rashers bacon, rind removed, diced. (or equivalent in chopped ham)
1 cup grated cheddar cheese
1 cup SR flour
1/3 cup olive oil (or melted marg/butter)
4 eggs (can get away with 3 if add a bit of milk to recipe!!) salt and pepper

Method
1. Mix all together.
2. Pour into greased lamington pan (I find works best if put baking paper/foil in the bottom) Bake 180 degrees, 35 minutes or til golden brown on top.
3. Cool in pan, cut into squares
4. Keeps well in fridge 3 days.

Vegetable Roly-Poly (from Lissa)

(great also for using up leftover vegies - just substitute the ones in the recipe)

Ingredients
1/2 cup cooked rice
1/4 cup grated zucchini
1/3 cup grated pumpkin
1/4 cup grated cheese
1 egg
1 sheet puff pastry
4 thin slices ham

Method
1. Mix together vegies, cheese, egg.
2. Spread rice mixture over pastry
3. Evenly place ham slices on top, press down firmly.
4. Roll pastry up (like a sushi roll) to create swirl effect with ham.
5. Place roll seam side down on baking tray, glaze if you want. (** the cheese will dribble out the ends) 
6. Bake moderate oven 30 or so minutes.
7. Slice and serve hot or cold.

Vegetable lasagne (from Lissa)

Ingredients
1 small eggplant
1tbs oil
1/2 onion, chopped
1 clove garlic
1 cup grated carrot
1 can tomatoes (425g)
1 cup water
4 sliced mushrooms
1 zucchini, thinly sliced
1 tsp dried thyme
instant lasagne sheets

White Sauce:
1 tbsp marg
3 tbsp plain flour
2 cups milk
1 cup grated cheese

Method
1. Peel, dice eggplant, sprinkle with salt, leave to stand 45 minutes, rinse to remove salt. Drain (this removes bitterness, esp. with older eggplants)
2. Heat oil in pan. Add onion, garlic, cook til transparent Add carrot, eggplant, cook stirring, until carrot softens a bit.
3. Add tomato, water, mushrooms, zucchini, thyme. Cook further 10 minutes.
4. To prepare white sauce (use your own idea of what it ought to be if you don't like this one!!) Melt butter in microwave jug/bowl, stir in flour, microwave 1 minute, stir again, add milk slowly, microwave at 2 minute intervals, stirring, until thick. Stir in cheese.
5. Assemble lasagne as per normal brew, starting with vegetable sauce on bottom. Sprinkle extra cheese in middle layer. Finish with cheese sauce, top with extra cheese, cook in moderate oven until lasagne sheets soft. (45-60 minutes ??)

The vegetable stew also works well as a pasta sauce; stir through with cheese, cooked pasta, then bake in oven dish. Or stir in olives, sun dried tomatoes, etc before serving as alternative to a Bolognese sauce.

Other

Pesto

Ingredients
2 cups firmly packed fresh basil leaves
1/2 cup grated parmesan cheese
1/2 cup toasted pine nuts
1 clove crushed garlic
1/4 cup olive oil

Method
1. Process the basil, parmesan, pine nuts and garlic in a food processor until smooth
2. With motor running, gradually add oil
3. Add to pasta or use as a dip

Pizza Base Recipe

given by John Cameron

Ingredients
3/4 cup warm water
pinch salt
1/2 teaspoon of sugar
1 sachet of yeast
2 cups flour
1 tablespoon olive oil

Method
1. add water, salt, sugar and yeast into bowl,
2. leave for 10 minutes
3. add flour and olive oil
4. leave to stand in warm area for 10 - 30 minutes
5. kneed and then flatten into pizza bases