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.

THAI STYLE BEEF SALAD

Ingredients:

2 tbs peanut oil
800gr rump steak sliced
1 large carrot
1 med red pepper sliced
1 med yellow pepper sliced
1 large red Spanish onion sliced
3 small tomatoes, quartered
1 1/2 cups bean sprouts
125 gr snow pea sprouts

Dressing:

1/3 cup salt reduced soy sauce
2 teas grated lime rind
1/3 cup lime juice
2 tbs fish sauce
2 tbs orange juice
2 cloves garlic crushed
3 small fresh red chillies, seeded and chopped
2 teas sugar
2 teas chopped fresh lemon grass
2 tbs chopped fresh mint

Method:

Heat oil in wok.
Add steak in batches, stir fry till tender.
Combine all dressing ingredients in a screw top jar and shake well.
Pour dressing over cooked steak, cover and refrigerate for 30 mins.
Cut carrot into long, thin strips.
Combine carrot with peppers, onion, tomatoes, both sprouts and steak mixture in a large bowl.
Stir gently.

Serves 6

MANGO CHICKEN SALAD WITH LIME DRESSING

Ingredients:

2 med mangoes
2 med carrots
2 med zucchinis
1 med red pepper
1 med yellow pepper
2 cups bean sprouts
4 green shallots
1/4 cup chopped fresh coriander leaves
4 cups roughly chopped cooked chicken
1 cup unsalted roasted cashews

Lime Dressing

2 tbs mild sweet chilli sauce
2 cloves garlic crushed
2 fresh red chillies, seeded and chopped
1/4 cup lime juice
1 egg yolk
1/2 cup vegetable oil

Method:

Cut cheeks from mangoes as close to seed as possible.
Using tip of a sharp knife make about 4 cuts through flesh, without cutting through skin.
Make another 4 cuts in the opposite direction.
Turn mango cheek inside out, pieces can now be cut away from the skin.
Thinly slice strips of carrot and zucchini. Slice up rest of vegetables.
Just before serving, combine mango with vegetable strips and remaining ingredients in bowl.
Blend or process all lime dressing ingredients until creamy.
Drizzle salad with lime dressing.

Serves 6 to 8.

OLE BOLE (DUTCH DONUTS - XMAS/NEW YEAR)

Ingredients:

1 litre milk
2-3 eggs
1/2 teas salt
1/4 - 1/2 cup sugar

Beat together.

Add 1 teas vanilla sugar and cinnamon.
Add 7 cups SR flour approximately, and gradually to make a thick batter.
Add packet of currants, mixed fruit or whatever you choose. (Dice apple if you like)
Let sit for a couple of hours.
When ready to use, thin it down with 1/4 - 1/2 cup of beer, ginger beer or lemonade.
Scrape batter off spoon into hot oil (not too hot tho).
The Ole Bole roll over in the hot oil when they are cooked on one side.
Break one open to see if cooked inside.

Dip in icing sugar to eat.

Left over batter can be used to dip apple or pineapple rings in, then fry.

OLE BOLE RECIPE 2 (by Betty M)

Ingredients:

500g SR flour
125g sultanas and raisins or apple
25g yeast
40ml milk
1 egg
salt to taste
oil
icing sugar

Method:

Wash sultanas and raisins, then dry in a towel or flour.
Add yeast to some of the milk.
Break egg into flour, then the yeast.
Stir then add the rest of the milk.
Add sultanas and salt.
Let rise 1 hr with towel over in the sun.
Fry spoonfuls in hot oil.
Serve dusted with icing sugar.

ALMOND TARTS

Ingredients:

Dough :

2 cups SR flour
1 cup plain flour
250g butter
1 cup sugar
2 eggs

Mix together.

Filling:

500g almond meal
500g sugar
pkt vanilla sugar
3 eggs (if too dry add 1 more)
cap of almond essence (to taste)
1 bottle 'OETKER' bitter almond flavour
fresh lemon rind or cap of lemon juice

Mix together.

Directions:

Take a small ball of dough and press into patty cake tins.
Push in a spoonful of almond filling.
Cover the top with some more dough.
You can glaze with milk and dust with cinnamon sugar if you wish.

Bake in a mod oven for 20-30 mins.

A Dutch recipe usually made on special occasions or Christmas

ALMOND FILLING

Ingredients:

500g almond meal
500g sugar
pkt vanilla sugar
3 eggs (if too dry add 1 more)
cap of almond essence (to taste)
1 bottle of 'Oetker' bitter Almond flavour
fresh lemon rind or cap of lemon juice

Mix together.


(Use Dutch Apple Cake Recipe to line patty cakes and put a spoonful of almond filling in. Cover and cook in a mod oven for 20 mins)

PASTRY - DELICIOUS

INGREDIENTS:

100gr Butter

2.5 tbls Milk

1 cup SR Flour

METHOD:

Melt butter and milk together gently.

Then add flour.

Stir into a ball.

Press gently into pie tray.

Place dish in the fridge for at least 1/2 hr before adding filling.

Cook as desired.

YOGHURT BERRY ICE POPS

INGREDIENTS:

400gr mixed fresh or frozen berries
200gr no-fat, no added sugar honey yoghurt
50gr white chocolate, roughly chopped (opt)

METHOD:

1. Put the berries, yoghurt and chocolate into a bowl and mix, crushing the berries slightly to release some of the colour into the yoghurt.
2. Divide the mixture into 8 x 1/2 cup ice block moulds.
3. Add the sticks and freeze until firm.
4. Rub a warm cloth over the outside of the mould and pull on stick to remove.

POTATO & HAM OMELETTE

INGREDIENTS:

200gr spinach
1 tbs olive oil
2 spring onions sliced
1 medium potato, peeled and grated
130gr drained canned corn kernels
2 tbs chopped fresh parsley
2 tbs chopped fresh chives
100gr 97% fat free ham, chopped
6 eggs, lightly beaten
1 cup reduced fat milk
1/4 cup reduced fat grated cheddar cheese

METHOD:

1. Wash spinach, put into pan, cover and cook over medium heat for 5 ins or till wilted. Squeeze out any excess moisture and roughly chop.
2. Heat the olive oil in a fry pan over medium heat, add the spring onions and potato and cook for 5 mins or till potato starts to soften.
3. Spread the potato mixture over the bottom of the pan then sprinkle with the chopped spinach, corn herbs and ham.
4. Whisk together the eggs, milk and cheese. Pour the egg mix into the pan and cook over medium heat for 10 mins or until the egg sets around the edges.
5. Transfer the pan to a grill preheated to high and cook for 5 - 10 mins or until the omelette is set and starts to come away from the side of the pan.
6. Serve wedges of the omelette with toasted wholegrain bread and salad. This omelette can be eaten hot or cold.

Serves 4 - 6

FUSS-FREE LASAGNE

INGREDIENTS:

500gr mince
2 cloves garlic, crushed
250gr button mushrooms, sliced
600ml tomato pasta sauce
500gr fresh lasagne sheets
100gr baby English spinach
200gr low fat ricotta cheese
150ml can reduced fat evaporated milk
1/2 cup grated reduced fat cheddar cheese

METHOD:

1. Preheat oven to 200C (400F)
2. Heat a large non stick fry pan, add the mince and cook for 5 mins til browned.
3. Add garlic, mushrooms and tomato pasta sauce, bring to the boil.
4. Reduce heat and simmer for 10 mins.
5. Spoon 1/4 cup of meat sauce into the bottom of a rectangular ovenproof dish.
6. Top with a layer of lasagne sheets and half of the meat mixture.
7. Top with another layer of lasagne sheets, half of the spinach leaves and the combined ricotta and evaporated milk.
8. Follow with another layer of lasagne sheets. Continue layering with the remaining ingredients, finished with a layer of lasagne sheets topped with the spinach and ricotta mixture.
9. Sprinkle with grated cheese and bake for 30-40mins or until the cheese is golden and lasagne sheets are cooked through.

Serves 8

Accompany with salad or vegetables and garlic bread.

PARMESAN ZUCCHINI RIBBONS

INGREDIENTS:

1kg zucchini
2 tbs olive oil
1/3 cup grated parmesan cheese
salt & pepper
extra finely grated parmesan cheese

METHOD:

1. Run a vegetable peeler down the length of zucchinis to form thin ribbons.
2. Bring a large saucepan of water to the boil.
3. Add zucchini.
4. When water returns to the boil, remove pan from heat and drain.
5. Return zucchini to pan with the olive oil and 1/3 cup parmesan cheese.
6. Season with salt and pepper and toss.
7. Sprinkle with extra parmesan cheese to serve.

BLUEBERRY CREAM MUFFINS

INGREDIENTS:

2 cups SR flour
200gr blueberries
3/4 cup caster sugar
2 eggs lightly beaten
1/3 cup light sour cream
1/4 cup oil

METHOD:

Mix all ingredients together well.
Bake in mod oven 180C for 25 mins.
Leave to cool in tin 5 mins before turning out.

CARAMEL CHOCOLATE SQUARES

INGREDIENTS:

Base:

4 ozs butter
1/2 cup sugar
3/4 cup coconut
1 cup SR flour

Filling:

1 tin condensed milk
1 tbls butter
1 tbls golden syrup

Topping:

1 oz copha
200gr chocolate

METHOD:

Cream together butter and sugar, add flour then coconut and spread into tray.
Bake 180C for 20mins.

Stir filling ingredients over low heat till thick.
Pour over cooked base and return to oven for 3-5 mins.

Melt topping ingredients.
Cool and pour over caramel base.
Cut when set.
Leave to set at room temperature.

KOK - DUTCH RECIPE

INGREDIENTS:

1/2 cup brown sugar
1/2 cup treacle
2 cups SR flour
1 cup milk
pinch salt
1 tlbs mixed spice

METHOD:

Mix together and press into slice tray.
Cook mod oven 360F (180C)
Slice when cold.