Pumpkin scones are an australian icon and everyone will have their own version of this recipe. I like to keep them simple as I love them just out of the oven, hot and with lots of butter running down the sides when you eat them. Always use butternut for your pumpkin as they don't taste the same using other varieties.
INGREDIENTS:
1 cup butternut pumpkin (squash)
2 cups SR flour
1/3 cup sugar
1 egg
1 large tablespoon butter (softened)
1/4 teaspoon salt
METHOD:
Cook pumpkin, mash then set aside to go cold. In large bowl, beat butter, sugar and salt until creamed. Add egg and mix until soft and fluffy. Add sifted four and combine gently by hand. Turn out onto a floured surface and knead slightly. Do not overdo this as it will take the air out of your scones and make them tough. Press out (do not use rolling pin) by hand and either cut with scone cutter or else use a knife. A knife is always best as the cutter by pressing down on your dough can also take the air out of them. Place on a floured oven tray and cook in hot oven for about 12 - 15 minutes or until risen and golden brown on top. Take out and immediately wrap scones in a clean cotton teatowel and leave until ready to serve. You can add some sultanas for something different. I have made these with half sugar, half splenda and they also taste good.
Wednesday, March 12, 2008
Tuesday, March 11, 2008
Fish Mornay
One of my mum's friends gave gave her this receipe a long time ago, when money was tight and people had to economise as much as they could. The more you had to feed, the more vegetables and sauce was added to make the food go around. Over the years we have modified it a little so that you don't lose the lovely salmon flavour by overcrowding it with too many other ingredients. I love the taste of corn so always add it to my recipe. If there is anything in it you don't like, just leave it out. As always, use only the best ingredients with your recipes and you will enjoy them so much more. If you are economising, just add more veges but always use good canned salmon or tuna in this receipe.
INGREDIENTS:
1 large can salmon or tuna - drained
1 small onion - chopped
1 small can corn kernels (fresh or frozen can also be used)
2 tablespoons peas (fresh or frozen are best)
1 small carrot - diced
2 - 3 handfuls of pasta shells, spirals or macaroni (not spaghetti)
2 tablespoons butter
2 large tablespoons plain flour
600 - 750 ml fresh milk (I use hi-lo)
sea salt and ground black pepper to taste
250 g pkt tasty cheese - grated
squirt lemon juice
PREPARATION:
Cook pasta until still very firm and drain. Microwave or boil veges, including onion until about half cooked and set aside. In large saucepan heat butter over fairly high heat and when starting to boil, quickly add the flour, salt and pepper and continue stirring so it doesn't burn. Keep cooking for several minutes or until mixture starts to change colour to a golden brown. Very quickly pour in about half of your milk, while mixture is still on a high heat and stirring continuously. Add the rest of the milk while still stirring. Don't worry if it looks a little lumpy at first as it will become smooth as it begins to cook. You always should cook the flour first when making any type of sauce and by making it this way, you don't get lumpy sauce and it tastes so much better. Lower your heat to medium and continue to stir as the sauce is cooking. When it begins to boil, turn heat right down to simmer and add 3/4 of the grated cheese to the sauce. Put all your other ingredients into a very large bowl with a squirt of lemon juice and mix together until just combined with a wooden spoon. Pour 3/4 of the sauce over this and mix through. Pour all the mixture into a large casserole or lasagna dish then pour the rest of the sauce over and make sure it covers the mixture well, especially around the sides. Sprinkle the rest of the cheese over your mornay and then sprinkle a little paprika over the cheese. This gives it a lovely colour when cooked. Cook in oven at a moderate to high temperature until cheese is bubbling and turns a lovely golden brown. Usually about 20 minutes will do. Serve with some lovely crusty bread and any other side vegetables that you like. Do not serve with starchy vegetables as you have enough in the mornay.
INGREDIENTS:
1 large can salmon or tuna - drained
1 small onion - chopped
1 small can corn kernels (fresh or frozen can also be used)
2 tablespoons peas (fresh or frozen are best)
1 small carrot - diced
2 - 3 handfuls of pasta shells, spirals or macaroni (not spaghetti)
2 tablespoons butter
2 large tablespoons plain flour
600 - 750 ml fresh milk (I use hi-lo)
sea salt and ground black pepper to taste
250 g pkt tasty cheese - grated
squirt lemon juice
PREPARATION:
Cook pasta until still very firm and drain. Microwave or boil veges, including onion until about half cooked and set aside. In large saucepan heat butter over fairly high heat and when starting to boil, quickly add the flour, salt and pepper and continue stirring so it doesn't burn. Keep cooking for several minutes or until mixture starts to change colour to a golden brown. Very quickly pour in about half of your milk, while mixture is still on a high heat and stirring continuously. Add the rest of the milk while still stirring. Don't worry if it looks a little lumpy at first as it will become smooth as it begins to cook. You always should cook the flour first when making any type of sauce and by making it this way, you don't get lumpy sauce and it tastes so much better. Lower your heat to medium and continue to stir as the sauce is cooking. When it begins to boil, turn heat right down to simmer and add 3/4 of the grated cheese to the sauce. Put all your other ingredients into a very large bowl with a squirt of lemon juice and mix together until just combined with a wooden spoon. Pour 3/4 of the sauce over this and mix through. Pour all the mixture into a large casserole or lasagna dish then pour the rest of the sauce over and make sure it covers the mixture well, especially around the sides. Sprinkle the rest of the cheese over your mornay and then sprinkle a little paprika over the cheese. This gives it a lovely colour when cooked. Cook in oven at a moderate to high temperature until cheese is bubbling and turns a lovely golden brown. Usually about 20 minutes will do. Serve with some lovely crusty bread and any other side vegetables that you like. Do not serve with starchy vegetables as you have enough in the mornay.
Monday, March 10, 2008
Fish Cakes
I love fish cakes and I always use salmon for mine but you can use tuna if you want to save a little money on them. When I was a little girl I can always remember being allowed to mash the potatoes up for mum when she was making them for us. They are easy to make and so very tasty that you will love having them, especially during the summer as they go down well with a tossed salad and a glass of chilled white wine.
INGREDIENTS:
1 large tin of salmon or tuna
1 small to medium size onion
1 large egg
2 large potatoes
fresh parsley - chopped
1/2 cup breadcrumbs
sea salt and black pepper to taste
approx 1 tablespoon lemon juice
extra breadcrumbs
Peanut or olive oil for shallow frying
PREPARATION:
Boil potatoes and then mash them and allow to cool slightly. Chop onion up finely. In large bowl add all ingredients and mix through with your hands as this really combines the ingredients well.
Shape into patties, dip in extra breadcrumbs and fry in large frypan or wok until browned on one side then turn over and cook the other side. They should only take several minutes on each side. Drain on paper towels and serve either hot or cold. I serve with a lemon wedge and a small bowl of tartre sauce on the table for those who want it.
INGREDIENTS:
1 large tin of salmon or tuna
1 small to medium size onion
1 large egg
2 large potatoes
fresh parsley - chopped
1/2 cup breadcrumbs
sea salt and black pepper to taste
approx 1 tablespoon lemon juice
extra breadcrumbs
Peanut or olive oil for shallow frying
PREPARATION:
Boil potatoes and then mash them and allow to cool slightly. Chop onion up finely. In large bowl add all ingredients and mix through with your hands as this really combines the ingredients well.
Shape into patties, dip in extra breadcrumbs and fry in large frypan or wok until browned on one side then turn over and cook the other side. They should only take several minutes on each side. Drain on paper towels and serve either hot or cold. I serve with a lemon wedge and a small bowl of tartre sauce on the table for those who want it.
Saturday, March 8, 2008
Citrus Sponge Fingers
I tasted this recipe at a morning tea I went to recently and it was so yummy that naturally, I had to ask the hostess for the recipe for my recipe site. I am sure that once you have tried this one, you will be wanting to make it again and again.
INGREDIENTS:
Filling:
1 can condensed milk ( can use the light one)
300 ml carton of thickened or whipping cream
juice 1/2 lemon
3 teaspoons gelatine
2 tablespoons just-boiled water
1 pkt sponge finger biscuits
Jelly Topping:
85 g packet orange-flavoured jelly (jello)
1 cup boiling water
2 oranges, segmented
PREPARATION:
Grease and line an 18 x 28 cm slice tin. Trim the ends of the biscuits and cut in half lengthways. Place biscuits in the base of tin, cut-side down. In a large bow, beat together condensed milk, cream and lemon juice. In a small bowl or jug, whisk gelatine vigorously into the water until dissolved. Cool slightly then beat into the milk mixture. Let mixture stand for about 10 minutes until thickened. Pour over the biscuit base and chill in refrigerator or 1 - 2 hours or set firm.
For topping, combine jelly crystals and water in bowl or large jug and stir well until dissolved then cool to room temperature. Arrange orange segments over your filling then carefully pour over the jelly. Chill for 2 - 3 hours or until set. Use a warm knife to cut into squares and then serve.
INGREDIENTS:
Filling:
1 can condensed milk ( can use the light one)
300 ml carton of thickened or whipping cream
juice 1/2 lemon
3 teaspoons gelatine
2 tablespoons just-boiled water
1 pkt sponge finger biscuits
Jelly Topping:
85 g packet orange-flavoured jelly (jello)
1 cup boiling water
2 oranges, segmented
PREPARATION:
Grease and line an 18 x 28 cm slice tin. Trim the ends of the biscuits and cut in half lengthways. Place biscuits in the base of tin, cut-side down. In a large bow, beat together condensed milk, cream and lemon juice. In a small bowl or jug, whisk gelatine vigorously into the water until dissolved. Cool slightly then beat into the milk mixture. Let mixture stand for about 10 minutes until thickened. Pour over the biscuit base and chill in refrigerator or 1 - 2 hours or set firm.
For topping, combine jelly crystals and water in bowl or large jug and stir well until dissolved then cool to room temperature. Arrange orange segments over your filling then carefully pour over the jelly. Chill for 2 - 3 hours or until set. Use a warm knife to cut into squares and then serve.
Thursday, March 6, 2008
Thai Beef Salad
This is one of my all time favourite summer recipes and I make it often for David and myself when we want something really healthy and also great if you are watching your weight as there is no fat in it apart from a light spray of olive oil for cooking the steak. Once again, I always only use the very best ingredients in the market. I would much rather have a small serve of a really tender, beautiful steak than a huge piece that is so tough you can hardly digest it.
INGREDIENTS:
500 g trimmed rump steak
1/2 thinly sliced red onion (spanish)
2 lebanese cucumbers - peeled, halved and chopped
1 punnet cherry or grape tomatoes
1 bunch fresh coriander- chopped
small bunch fresh mint - chopped
iceberg lettuce
PREPARATION:
Heat barbecue or hot plate over high heat. Spray some olive oil spray on it and place the steak on top. Cook for several minutes on each side, turning only once. Do not overcook as this will dry the steak out and make it tough. Take off hot plate and let sit while you are making your salad and dressing. Combine the onion, cucumbers, tomatoes, coriander and mint in a large bowl. Cut your steak into very thin slices and add to the salad. Pour over half the dressing (recipe below) and toss through. Put the remaining dressing in a small jug to have on the table if your guests require more on their salad. I prefer my dressing without the fish sauce, but if you like it in other asian cooking, you will love it in here.
DRESSING:
1/3 cup sweet chilli sauce
1/2 cup lime juice
2 large teaspoons brown sugar
(optional) 1 large teaspoon fish sauce
In a small jar or bowl, mix all ingredients together to blend well.
INGREDIENTS:
500 g trimmed rump steak
1/2 thinly sliced red onion (spanish)
2 lebanese cucumbers - peeled, halved and chopped
1 punnet cherry or grape tomatoes
1 bunch fresh coriander- chopped
small bunch fresh mint - chopped
iceberg lettuce
PREPARATION:
Heat barbecue or hot plate over high heat. Spray some olive oil spray on it and place the steak on top. Cook for several minutes on each side, turning only once. Do not overcook as this will dry the steak out and make it tough. Take off hot plate and let sit while you are making your salad and dressing. Combine the onion, cucumbers, tomatoes, coriander and mint in a large bowl. Cut your steak into very thin slices and add to the salad. Pour over half the dressing (recipe below) and toss through. Put the remaining dressing in a small jug to have on the table if your guests require more on their salad. I prefer my dressing without the fish sauce, but if you like it in other asian cooking, you will love it in here.
DRESSING:
1/3 cup sweet chilli sauce
1/2 cup lime juice
2 large teaspoons brown sugar
(optional) 1 large teaspoon fish sauce
In a small jar or bowl, mix all ingredients together to blend well.
Wednesday, March 5, 2008
Salmon Dip
This was given to me by Judy, who has shared lots of her favourite recipes with me. I love serving simple things like dips, pates to start off either a cocktail party or casual barbecue. Sometimes I just serve them with crackers and dipping breads and other times I like to serve them with lots of fresh vegetable sticks or florets. This is an especially lovely dip and once you have made it, I am sure it will become one of your favourites as well. Make sure that you don't compromise by using cheaper generic brands when making this or any other of my recipes. They never taste as good as using the best ingredients.
INGREDIENTS:
415 g can red salmon (use a good brand)
60 g light cream cheese
1/4 cup thickened cream
3 spring onions, chopped
juice of 1 lemon
1 tablespoon chopped fresh dill
Using an electric blender, blend salmon, cheese, cream and lemon juice long enough to puree. Pour into a bowl and add onions and dill and mix in well. Serve with dip toasts.
INGREDIENTS:
415 g can red salmon (use a good brand)
60 g light cream cheese
1/4 cup thickened cream
3 spring onions, chopped
juice of 1 lemon
1 tablespoon chopped fresh dill
Using an electric blender, blend salmon, cheese, cream and lemon juice long enough to puree. Pour into a bowl and add onions and dill and mix in well. Serve with dip toasts.
Monday, March 3, 2008
Basic Meatloaf Recipe Italian Style
Everyone usually has their own variation of this time tested easy meatloaf recipe. I have several simple meatloaf recipes that I make and this is the best meatloaf recipe if you like it a little bit different.
INGREDIENTS:
1 tablespoon olive oil
2 brown onions - chopped
1 kg good minced steak (I love topside or rump)
3/4 cup good pasta sauce
2 1/2 cups fresh white breadcrumbs
1 - 2 cloves garlic or bottled crushed garlic
2 eggs
1/2 cup shredded parmesan cheese
finely grated rind of 1 small lemon
40 g melted butter
PREPARATION:
Preheat oven to 200 C. Grease a deep loaf tin and line with baking paper or unwaxed lunch wrap paper. Heat oil in a large frypan or wok and add the onions and garlic. Cook for several minutes or until onion is transparent. Combine the mince, sauce, 1 cup of the breadcrumbs, lemon rind, eggs and half the onion mixture in a large bowl. Season with salt and pepper and mix well. Using your hands is the best way to really combine the ingredients. Spoon this into the loaf tin then combine the remaining breadcrumbs, onion mixture, parmesand and butter in a bowl. Spoon over the meatloaf and bake for 30 minutes. Cover top loosely with alfoil to prevent over-browning and then coook for a further 20 minutes or until cooked through. Cool for 10 minutes in the tin then lift out onto a plate to serve. Serve with a nice tossed salad and some crunchy italian bread.
INGREDIENTS:
1 tablespoon olive oil
2 brown onions - chopped
1 kg good minced steak (I love topside or rump)
3/4 cup good pasta sauce
2 1/2 cups fresh white breadcrumbs
1 - 2 cloves garlic or bottled crushed garlic
2 eggs
1/2 cup shredded parmesan cheese
finely grated rind of 1 small lemon
40 g melted butter
PREPARATION:
Preheat oven to 200 C. Grease a deep loaf tin and line with baking paper or unwaxed lunch wrap paper. Heat oil in a large frypan or wok and add the onions and garlic. Cook for several minutes or until onion is transparent. Combine the mince, sauce, 1 cup of the breadcrumbs, lemon rind, eggs and half the onion mixture in a large bowl. Season with salt and pepper and mix well. Using your hands is the best way to really combine the ingredients. Spoon this into the loaf tin then combine the remaining breadcrumbs, onion mixture, parmesand and butter in a bowl. Spoon over the meatloaf and bake for 30 minutes. Cover top loosely with alfoil to prevent over-browning and then coook for a further 20 minutes or until cooked through. Cool for 10 minutes in the tin then lift out onto a plate to serve. Serve with a nice tossed salad and some crunchy italian bread.
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