This would have to be one of my favourite recipes that my mum used to make whenever she was going to either a meeting or afternoon tea that required her to take a plate. I can remember her teaching me how to make this recipe when I was only about 11 years old, so it has been in our family's recipe book for as long as I can remember.
PREPARATION:
Pastry:
2 tablespoons butter
1 tablespoon sugar
1 egg
1 cup SR flour
Cream the butter and sugar then add beaten egg and sifted flour and rub through with your hands or a mixer. When combined roll out and bake in a shallow baking dish in a moderate oven until golden brown. While this is cooking, you can make the lemon filling.
Lemon Filling:
1 cup sugar
1 cup water
1 dessertspoon butter
juice of 2 lemons
1 heaped tablespoon cornflour
1 heaped tablespoon custard powder
Mix sugar, cornflour and custard powder with the lemon juice. When smooth add all other ingredients and bring to the boil in saucepan over low heat, stirring all the time. When boiling and thickened spread over the pastry base. Let cool before placing marshmallow topping on. Can put in fridge to cool quicker.
Marshmallow Topping:
1 cup sugar
1/2 cup boiling water
1 tablespoon gelatine
extra 1/2 cup boiling water
Mix the sugar in 1/2 cup of boiling water. Mix the gelatine in the other 1/2 cup of boiling water. When these 2 mixes are cold, add together with a few drops of vanilla essence and a few drops of colouring (if desired) and whip up on electric mixer until thick and peaks form. Pour quickly over the lemon filling and sprinkle a little dessicated coconut over the top. When set, cut into squares and serve. This will keep, sealed in an airtight container in the fridge for several days.
Sunday, January 13, 2008
Saturday, January 12, 2008
Thai-style Chicken and Pumpkin Soup
If you love the traditional thai pumpkin soup then you will love this variation of it that I have made. I often play around with recipes that I think can be either improved on or just a bit different from the original recipe.
PREPARATION:
1/2 cooked chicken
2 tablespoons red curry paste
4 and 1/2 cups water (4 cups if using coconut cream)
either 1/2 cup coconut-milk powder or 1 small tin coconut cream
4 cups of pumpkin soup (can be home made or tins)
1 chicken stock cube or powder
2 pkts of 2 minute noodles, lightly crushed (can use spaghetti noodles, cooked, if prefered)
chopped fresh coriander to garnish
Remove skin from chicken and chop up roughly. Spoon curry paste into a heated pan with a little oil and cook, stirring until fragrant. Add water and coconut powder which has been combined and then the soup and stock cube. Bring to boil and then simmer for 10 minutes uncovered. Add the chicken and noodles and simmer, uncovered for another 2 minutes or until noodles are tender and the chicken is hot. Serve, sprinkled with the fresh coriander.
PREPARATION:
1/2 cooked chicken
2 tablespoons red curry paste
4 and 1/2 cups water (4 cups if using coconut cream)
either 1/2 cup coconut-milk powder or 1 small tin coconut cream
4 cups of pumpkin soup (can be home made or tins)
1 chicken stock cube or powder
2 pkts of 2 minute noodles, lightly crushed (can use spaghetti noodles, cooked, if prefered)
chopped fresh coriander to garnish
Remove skin from chicken and chop up roughly. Spoon curry paste into a heated pan with a little oil and cook, stirring until fragrant. Add water and coconut powder which has been combined and then the soup and stock cube. Bring to boil and then simmer for 10 minutes uncovered. Add the chicken and noodles and simmer, uncovered for another 2 minutes or until noodles are tender and the chicken is hot. Serve, sprinkled with the fresh coriander.
Cold Water Ginger Beer
My mum used to use this recipe often if she didn't want to have to wait for the ginger beer plant to mature. It is so much simpler and I think it tastes almost as good as the recipe using a ginger beer plant.
PREPARATION:
2 gallons or 8 litres cold water
1 kilo sugar
2 tablespoons ground ginger
3 teaspoons creme of tartar
4 teaspoons tartaric or citric acid
2 teaspoons lemon juice or lemon essence
Mix all together and store in fridge. Ready to drink when chilled.
PREPARATION:
2 gallons or 8 litres cold water
1 kilo sugar
2 tablespoons ground ginger
3 teaspoons creme of tartar
4 teaspoons tartaric or citric acid
2 teaspoons lemon juice or lemon essence
Mix all together and store in fridge. Ready to drink when chilled.
Thursday, January 10, 2008
Fruit Compote
My husband and I stayed in this wonderful bed & breakfast in Albany last year and every breakfast the owner would have this great dish on the sideboard to go with the other yummy foods. Iloved it so much that I asked her for the recipe and was lucky enough to be given it. Thank you Trish for sharing it with me and for the wonderful stay we had with you. I need to warn you that this is very decadent but worth the extra calories you may gain.
PREPARATION:
2 cups of water (generous)
2 tablespoons honey
1 tablespoon lemon juice
3 cloves
3 pieces crystallized ginger (finely chopped)
Bring this slowly to the boil then add a dash of brandy. Turn heat down to simmer and add:
4 figs
8 pears
10 apricots
some dried apricots and other dried fruit of choice
Slice some of the fruit to make more manageable
Simmer all this for approx 20 minutes or until soft. Let it stand to go cold. This is best served at breakfast time with some plain greek style yoghurt. This will make up quite a lot so you can halve or even quarter this to suit.
PREPARATION:
2 cups of water (generous)
2 tablespoons honey
1 tablespoon lemon juice
3 cloves
3 pieces crystallized ginger (finely chopped)
Bring this slowly to the boil then add a dash of brandy. Turn heat down to simmer and add:
4 figs
8 pears
10 apricots
some dried apricots and other dried fruit of choice
Slice some of the fruit to make more manageable
Simmer all this for approx 20 minutes or until soft. Let it stand to go cold. This is best served at breakfast time with some plain greek style yoghurt. This will make up quite a lot so you can halve or even quarter this to suit.
Anzac Biscuits Recipe
This australian classic is always a favourite in our house and everyone asks for the recipe whenever I make them. It has been around forever and I am sure that people out there will have this same version which has been handed down from generation to generation.
It has been tried and tested over many years and they are still as delicious today as when they were first made and sent to our soldiers overseas during the war.
My paternal grandmother always seemed to have these in her bikky barrel whenever we visited her and I remember the wonderful aroma coming from her kitchen whenever she made them.
PREPARATION:
1 cup rolled oats
1 cup plain flour
3/4 cup coconut
1cup brown sugar
125g butter
2 tablespoons golden syrup
1/2 teaspoon baking soda
1 tablespoon boiling water
METHOD:
Put oats, flour, coconut and sugar into bowl. Melt butter and golden syrup in a pan. Mix the baking soda and boiling water in a cup. Add butter and syrup mix and water together in pan. Quickly add to the dry ingredients and mix well. Roll tablespoons into balls about the size of a walnut and place on greased oven tray. Press lightly down with a fork and bake for 15 -20 minutes at 160C in fan forced oven. They appear soft but will harden when cool.
If you are watching your weight, halve the amount of sugar.
It has been tried and tested over many years and they are still as delicious today as when they were first made and sent to our soldiers overseas during the war.
My paternal grandmother always seemed to have these in her bikky barrel whenever we visited her and I remember the wonderful aroma coming from her kitchen whenever she made them.
PREPARATION:
1 cup rolled oats
1 cup plain flour
3/4 cup coconut
1cup brown sugar
125g butter
2 tablespoons golden syrup
1/2 teaspoon baking soda
1 tablespoon boiling water
METHOD:
Put oats, flour, coconut and sugar into bowl. Melt butter and golden syrup in a pan. Mix the baking soda and boiling water in a cup. Add butter and syrup mix and water together in pan. Quickly add to the dry ingredients and mix well. Roll tablespoons into balls about the size of a walnut and place on greased oven tray. Press lightly down with a fork and bake for 15 -20 minutes at 160C in fan forced oven. They appear soft but will harden when cool.
If you are watching your weight, halve the amount of sugar.
Chicken and Sweet Corn Soup
This recipe was given to me by a very wonderful friend who is no longer with us and every time I make this I think of Sue who was the bravest girl I have ever known. She touched so many people with her zest for life and she got to do everything that she was told she never would be able to do. It is a different version of chicken and sweet corn soup and I think it is so much tastier than the usual receipe.
PREPARATION:
1 cooked chicken
1 onion chopped
1 large can creamed corn
1 tin of corn kernels (150 gram size)
frozen peas (about 1 cup)
1 tub light philly cream cheese
4 cups chicken stock
1 tablespoon butter
After removing the skin from chicken, shred it into small bits. Cook onion in butter till soft. Add stock, corn and chicken. Cook about 5 minutes and then add peas and cheese. Stir until the cheese melts and then turn down heat and simmer for another 10 minutes. Serve with crusty bread sticks. Yummy!
PREPARATION:
1 cooked chicken
1 onion chopped
1 large can creamed corn
1 tin of corn kernels (150 gram size)
frozen peas (about 1 cup)
1 tub light philly cream cheese
4 cups chicken stock
1 tablespoon butter
After removing the skin from chicken, shred it into small bits. Cook onion in butter till soft. Add stock, corn and chicken. Cook about 5 minutes and then add peas and cheese. Stir until the cheese melts and then turn down heat and simmer for another 10 minutes. Serve with crusty bread sticks. Yummy!
Coconut Almond Biscuits
This is another recipe given to me by Aunty Joy and is a great little lunch box filler or nice to serve with a cup of tea in the afternoon. As usual, they are very easy to make.
PREPARATION:
60 gms butter
2/3 cup caster sugar
1 slightly beaten egg
1 cup SR flour
pinch salt
1/2 cup coconut
1/2 teaspoon almond essence
Heat butter until just melted. Add the sugar and the egg and beat well. Stir in the flour, salt, coconut and almond essence and mix together until well combined.
Place in small dessertspoon on a slightly greased tray and bake in moderate oven for approx 15 minutes. Makes approx 30 biscuits. Can use teaspoon instead of dessertspoon for smaller biscuits.
PREPARATION:
60 gms butter
2/3 cup caster sugar
1 slightly beaten egg
1 cup SR flour
pinch salt
1/2 cup coconut
1/2 teaspoon almond essence
Heat butter until just melted. Add the sugar and the egg and beat well. Stir in the flour, salt, coconut and almond essence and mix together until well combined.
Place in small dessertspoon on a slightly greased tray and bake in moderate oven for approx 15 minutes. Makes approx 30 biscuits. Can use teaspoon instead of dessertspoon for smaller biscuits.
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