Mid-week recreational and social walking group based in Mosgiel NZ
1 tin pears cut into pieces.
1 tin boiled oysters (mashed)
Put into dish or long-stemmed glasses.
Sauce:
Half cup tomato sauce.
1 tblspn vinegar
Pinch curry powder
1 cup milk
1 dessertspoon Worcestershire sauce
1 tblspn lemon juice
Mix all together and pour over pears and oysters.
Shrimps can be used instead of oysters.
20 Elderflower heads in full flower. Cut away as much green as possible.
Make a syrup from 2 kg sugar and 1 L of boiling water.
Add washed flowers, 75 g citric acid, grated rinds of 2 lemons and lemons sliced.
Put into a plastic container, stir well and cover with a cloth.
Leave for at least 24 hours.
Strain and bottle, then cork firmly.
Will keep for 6 months.
Pkt soft marshmallows
1 bottle cream
500 g pottle strawberry yoghurt
Strawberries, mandarins, peaches or similar fruit
Beat the cream until thick and add other ingredients.
Can be left in fridge overnight if wished.
When frying fish, sprinkle a little curry powder into the pan.
It stops smell, improves the favour and colour.
Pears are much improved by being prepared in the usual way and then cooked in lemonade instead of water.
When whipping cream, add 1 tsp of honey instead of sugar.
The whipped cream will stay “in shape” much better.
1 cup flour
1 tsp salt
1 cup grated tasty cheese
2 tsps BP
pinch cayenne pepper
1 egg
Break egg into cup, whisk with fork and top up with cold water.
Mix dry ingredients with egg and water mixture.
Bake in well-greased patty pans at 230 C for 10-15 minutes.
Melt in a saucepan:
175 g butter
0.25 cup sugar
1 tblsp golden syrup
1 tblsp cocoa.
Add:
1.5 cups flour
1.5 tsps BP
1.5 cups coconut
Vanilla essence
Handful sultanas
Bake in sponge roll tin for exactly 15 minutes in moderate oven.
When cold, ice with chocolate icing.
125 g butter
1 egg
1 tsp BP
1 dessertspoon cocoa
125 g sugar
175 g flour
Pinch salt
Few drops vanilla essence
Mix and bake in moderate oven 20 minutes in sponge roll tin.
When cold, spread with raspberry jam and topping.
Topping:
125 g butter
50 g sugar
Add tsp gelatin dissolved in 3 tblsps boiling water.
Add pinch of cream of tartar and vanilla essence.
Beat till thick and creamy and spread on cake.
When set, ice with chocolate icing.
125 g butter
2 eggs
1 tsp vanilla
0.75 cup self-raising flour
1 tsp baking soda
0.75 cup caster sugar
3 very ripe small bananas
Half cup chopped walnuts
0.75 cup plain flour
Mash bananas finely with a fork (you should have 3/4 cup mashed banana).
Cream butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Add bananas and vanilla. Combine well.
Stir in walnuts, then sifted flours and soda in two lots.
Mix well.
Spread mixture into 20 cm well greased ring tin.
Bake i moderate over 40 minutes or until cooked when tested.
Stand a few minutes.
Cool on wire rack.
When icing this cake:
I put coffee essence into butter icing and it is just a little different and a nice flavour.
150 g butter
75 g sugar
295 g flour
Half tsp vanilla
1 tblsp Maltexo
1 tblsp syrup
Half tsp soda
1 tsp BP
Mix and make into a bar and leave in the fridge overnight.
Take out and cut thinly with a sharp knife.
Bake at 180 C for 30 minutes.
Makes approximately 40.
250g butter
500g wholemeal self-raising flour
2 kg mixed fruit (this sounds a lot, but is what makes the cake moist)
1 egg
250 g brown sugar
Put 2 cups milk in a pot with 1 tblsp golden syrup and bring almost to boil.
Add 1 tsp baking soda.
Leave aside to cool.
Rub the butter into flour and sugar.
Add 2 kg mixed fruit.
Beat egg into milk mixture and add essence almond, lemon, rum, brandy (your taste).
Bake in tin 25 cm x 25 cm x 6 cm with lined baking paper.
Cook slow oven 100 C for about 2 hours.
When cooked, turn oven off and if possible leave in oven overnight.
250g whey butter (I like it the best)
1 cup raw sugar.
Cream butter and sugar together.
Add 2 cups wholemeal flour with a dash of self-raising flour.
Knead it in as you go until the mixture is firm. (You will know when it feels firm).
Roll into log form and cut into rounds.
Press a little.
Bake in a slow oven till firm (100 C.)
175g butter
2 eggs
3 tblsps ground almonds
1 tsp golden syrup
225g sugar
225g flour
2 tsps BP
0.5 cup glace cherries.
Cream butter and sugar, add eggs, golden syrup and dry ingredients.
Stir in cherries.
Spread evenly into a well-greased sponge roll tin.
Bake 15-20 mins at 180 C.
Cool in tin and slice when cold.
May be iced if desired.
175g butter
1 tsp ginger
2 cups flour (bare)
1 teacup Rice Bubbles
0.75 cup sugar
2 tsps BP
2 tblsps cornflour
Few drops lemon essence
Cream sugar and butter.
Add flour, ginger, cornflour, baking powder, essence.
Mix, and lastly add rice bubbles.
Place teaspoon-lots on tray and flatten with a fork.
Bake in moderate oven until golden brown.
Makes 2.5 dozen.