Author: Ian

Fruited Pavlova (Microwave)

3 egg whites
175g caster sugar
1 tspn vinegar
2 tblspns cold water
3 tspns cornflour
1/2 cup Barker’s Apricot Pulp

Beat egg whites till stiff.
Add sugar.
Beat.
Add vinegar and cornflour, then water.
Lastly, fold in apricot pulp.
Microwave on High for 3 minutes.
Cool.
Decorate with whipped cream and grated chocolate.

Microwave Chocolate Cake – Joyce I

1.75 cups self-raising flour
1 cup warm milk
1/2 tspn soda
125g melted butter
3 tblspns cocoa. (If coffee-cake required, 3 dessetrspoons coffee can be dissolved in the milk.)
1.5 cups sugar
1/4 tspn salt
2 large eggs
1 tblspn oil (sunfield is good)

Mix dry ingredients, including sugar, together.
Melt the butter in a large jug for 60 seconds on High.
Warm the milk for 60 seconds on High.
Add the soda.
Add eggs to melted butter and whisk well.
Add oil, milk and soda.
Mix well.
Combine all ingredients.
This is a very liquid mixture.
Poour into lightly-greased ring cake mould.
Cook 10 minutes on High.
This makes a beautiful light-textured, dark-coloured cake.
Can be cut in half and filled with butter icing.
Ice top.

Ginger & Nut Icecream – Margaret B

3/4 cup cream
2 tblspns icing sugar, sifted
3 tblspns preserved ginger, finely chopped.
2 tspns ginger syrup
1-2 tblspns finely-chopped hazelnuts.

Place cream in bowl and whip lightly.
Fold in icing sugar.
Pour into shallow freezer tray and cover and freeze 45 minutes.
Turn into chilled bowl and whisk until smooth.
Add ginger, syrup and nuts.
Put back in freezer tray and cover and freeze before serving.

Nut & Pineapple Upside-Down-Cake – Joyce I

Melt 50g butter in an 18-20cm cake tin or oven-proof dish.
Top with 50g brown sugar.
Arrange a design of pineapple rings and nuts (pecan or 1/2 walnuts).
Glace cherries on the butter and sugar.

Sponge topping:
150g butter or margarine.
150g sugar
2 eggs
Vanilla essence
1.5 level tspns BP
3 tblspns milk.

Method:
Cream butter and sugar.
Add eggs and dry ingredients, vanilla and, lastly, milk.
Pour the sponge mixture over fruit and nuts.
Bake in the centre of a very moderate oven for 1 hour.
Turn out and serve hot or cold with cream.

Pavlova Roll – Nancy

4 egg whites
1 cup sugar
1 tspn vanilla
1 tspn vinegar
1 tblspn cornflour

Beat egg whites until tiff.
Add sugar and beat well.
Fold in other ingredients and spread evenly into well-greased and lined sponge roll tin.
(Suggest foil or baking paper).
Score lightly across mixture, width-wise.
Bake in moderate oven 15 minutes.
Tip out onto waxed paper which has been well-sprinkled with icing sugar. (Coconut can also be used.)
Cool.
Cover with cream and fruit.
Using waxed paper, roll up.

Dutch Apple Tart – Ria H

225g flour
175g butter
120g castor sugar
1 egg yolk
Salt

Filling:
4 cooked apples
60g sugar
1/2 tspn cinnamon
60g currants
Some drops of lemon juice
1/2 cup sugar

Filling method:
Melt the sugar in 1/2 cup water.
Put in the peeled and cut apples, currants.
Heat, then take off stove.
N.B. The apples are NOT to be cooked to pulp.
Put in cinnamon and lemon juice.
Put aside to cool.

Pastry method:
Cream butter and sugar, salt, egg yolk.
Add the flour.
Place half the mixture in a greased cake tin (about half cm thick).
Roll out left-over mixture and cut in strips for side of cake tin.
Pour in the filling and put the left-over strips cross-wise over the apple filling.
Brush with beaten egg yolk and water, and decorate with glace cherries.
Bake in moderate oven for 45 minutes.

Sausage Roll – Bev M

500g flaky pastry
500g sausage meat
1 beaten egg
1/2 cup cooked rice
1 med. onion finely chopped
1 tspn curry powder
Salt and pepper
1 grated carrot

Roll out pastry into oblong.
Mix other ingredients
Place mixture down centre of pastry.
Fold eggs over, double in centre.
Slash wholes in top and brush with milk.
Bake at 200C for 30-40 minutes.

Variations:
Omit carrot and add a grated apple and 2 tblspns chopped parsley.
Extra rice may be added.

Pork Kumara Casserole – Peg C

500g pork pieces (or more)
2-3 large kumaras
1/4 tspn nutmeg
2-3 cooking apples
1 tspn salt
1/4 cup orange juice

In a hot frying pan, brown the pork pieces.
Peel apples and slice in a casserole dish on top of pork.
Peel and slice kumaras into 1cm slices and arrange on top of pork and apple.
Sprinkle with salt and nutmeg.
Pour over the orange juice and cover with a lid.
Cook in 180C oven for about an hour or until kumaras are tender.

Chicken Casserole – Shirley R

1 medium to large chicken
115g butter
1 large onion, chopped
1 cup celery, chopped
2 rashers lean bacon, chopped
4 tblspns flour
450ml milk
1/4 tspn nutmeg
1/4 to 1/2 tspn dry mustard
1/4 tspn mace
2 cloves garlic, crushed
1/8 tspn tobasco sauce
Black pepper

Topping:
2 cups soft fresh bread-crumbs
25g butter
1 tblspn chopped parsley
Pinch mixed herbs
Black pepper

Method:
Simmer the chicken until tender.
Reserve stock.
Remove meat from bones.
Chop up and place into a shallow casserole dish.
Fry onion, celery and bacon in butter until sauteed.
Then add flour and cook for two minutes, stirring constantly.
Slowly add milk and 450mls of the chicken stock.
Bring to the boil.
Season, and pour over the chicken.
Leave until a skin forms over the top.
Cover with topping.

For special occasions, small sausages, tomato wedges and bacon rolls could be used as garnish.

Casserole can be prepared a day before.
Reheat in oven and brown topping.

Fried Rice – June

1 cup long grain rice cooked in boiling salted water.
Drain.
Separate grains by running under cold water.

3 rashers of finely chopped bacon
1 large onion, finely chopped.
Fry these together in a dessertspoon of dripping.

Cook 1.5 cups mixed veges in boiling salted water.

Mix all together and stir-fry in 1 tblspn oil for a few minutes until well-heated through.
Add soy sauce to taste.
A good accompaniment for many meat and tea dishes.

Curried Rice Salad – Molly

1 cup long grain rice
1 tspn curry
Boil rice and curry together.
Cool and drain.

Add:
2 apples, 3 sticks celery, 1 red onion, finely chopped (or peas, spring onions and frozen mixed veges)
3 tblspns sultanas
1 small tin capsicums
1 310g tin whole kernel corn

Add: Dressing –
1/4 cup vinegar
1/4 cup brown sugar
1/4 cup oil.
Shake together.

Mix all together.
Makes a lot and keeps well.

Lemon & Carrot Salad – Molly

1 pkt lemon jelly
1 tspn dry mustard
1 cup hot water
1 tblspn finely chopped mint
2 tblspns white vinegar
1 medium carrot – grated
1/2 tspn salt
450g can crushed pineapple

Dissolve jelly in hot water, add vinegar, salt and mustard.
Cool.
Add undrained pineapple, grated carrot and mint.
Pour into 1/2L mould.
Put into fridge and let set, – or – divide into smaller containers. (Can be frozen).