ONION WHITE SAUCE FOR CORNED BEEF

 INGREDIENTS -

1 onion

water

milk

2 dessertspoons cornflour

salt

METHOD :

Steam onion in a little water in a small saucepan.

Add a small amount of milk and a pinch salt.

In a small amount of water, mix the cornflour and mix.

Take saucepan off the heat and gradually add in the cornflour mix.

Return to heat with lower power and heat through till thickened.

Silverbeet Soup

Ingredients:

1 large onion
1 bunch silver beet
1 medium potato
2 cloves garlic
1 dess butter (opt)
stock powder
water

Method:

Fry above in pan for 5 mins.
Barely cover with stock or water.
When tender blend.
Add stock powder (I use chicken) to taste.
Season and heat gently.

You can add zucchini as well.  My kids loved this.
You can make it with milk instead of water.

When my kids were small 20-30 years ago soy milk was promoted however, today I would use coconut milk instead.

PASTRY - DELICIOUS

INGREDIENTS:

100gr Butter

2.5 tbls milk

1 cup SR Flour

METHOD:

Put the butter and milk in a microwave proof container and melt gently.
Add flour and combine.
Press into your pastry dish, put in the fridge and then later add the filling.
Use this for salmon quiche, it's well liked.
Usually do 1.5 times the recipe depending on the size of the dish.

Bacon & Corn Cob Dip

Ingredients:

2-3 Bacon Rashers
1 onion peeled and sliced
few shallots chopped
440gr can creamed corn
310gr corn kernels
250gr sour cream
1 round cob
1 cup grated tasty cheese
small bunch of chives

Method:

Chop bacon and fry in greased pan for a few minutes.
Add onion and oil if you like.
Fry gently till soft.
Add chopped shallots and cook for a minute longer.
Empty this into a bowl and add creamed corn and drained corn kernels, sour cream and grated cheese.
Mix well then season with fresh cracked black pepper and a tiny pinch of cayenne pepper (not important).
Carefully slice the top from the bread and reserve it for the 'lid'.
Remove the soft bread in the middle of loaf and cut or tear this into chunks.
Warm the corn filling slightly in microwave then put into the bread case.
Put it onto one baking tray and put the chunks of bread and the lid onto another tray.
Bake for approximately 30mins in moderately hot oven or until the filling is bubbling hot and the bread is crunch.
Scatter some chopped chives and serve immediately.

COB LOAF DIP

1 packet Frozen Spinach
300ml Sour Cream
2 sachets Spring Vegetable Soup (4 in a packet)

Defrost spinach and squeeze all water out of it.
Whip soup mix with sour cream using a fork to dissolve it.
Mix the spinach in as well.

Dig out the middle of the cob loaf and fill with soup mix.

Heat in the oven to warm through.

You can toast the lid bits if you want to as well or just leave fresh around the edges of the loaf.

GINGER DATE NUT SLICE - YUM!

Ingredients:

125gr butter
3/4 cup castor sugar
1 egg
1/4 teas vanilla essence

1 cup SR flour (sifted)
1 cup chopped dates
1/2 cup crystallised ginger
1/2 cup walnuts (chopped not too small)

Method:

In a small bowl mix the butter and castor sugar to a cream.
Add the egg and vanilla essence.

In a large bowl, mix with a tablespoon the last 4 ingredients.

Put the first mix (the butter one) into the bowl with the flour and fruit mixture.
Mix together.

Line a flat oblong oven proof tray with baking paper.

Spread the combined mixture evenly over the flat tray.

Bake in a moderate oven 160C fan forced for 20-30mins until light brown.

Slice into squares when cold and ready to serve.  Easy to freeze when it is still all in one piece.

NO FAIL SCONES

1/2 cup Cream - fill to the top with milk
2 cups SR Flour
1 teas baking powder

Mix with a knife and cut into shape.

Cook in a very hot oven for 8 mins no longer.