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.

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)

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.

SWEET CORN FRITTERS

INGREDIENTS:

450gr can corn kernels
1 egg
50gr (2oz) plain flour
salt & pepper
1 tbls oil
grated rind 1/2 lemon
oil for frying
grated Parmesan cheese

METHOD:

Drain corn. Separate egg.
Sift flour and pinch of salt.
Make a well, put in yolk, oil and grated rind.
Beat til a smooth batter forms.
Beat whites till stiff.
Fold into batter with corn.
Heat oil in pan.
Drop spoonfuls of batter into the hot oil.
Fry about 5 mins each side or till golden.
Remove and drain on paper.
Keep warm while frying the rest.
Sprinkle grated cheese over.
Serve hot.

CRUNCHY TUNA PIE

INGREDIENTS:

3 cups crushed cornflakes
3 tbls (3ozs) melted butter
small can tuna
1/4 cup finely chopped onion
1/4 cup chopped celery
2 beaten eggs
1 teas mustard
1 teas salt
freshly ground black pepper

METHOD:

Mix cornflakes and butter.
Press in medium pie plate reserving 1/2 cup for topping.
Bake mod oven 10 mins.
combine rest of ingredients and pour into shell.
Sprinkle with remaining crumbs.
Bake 30 mins in mod oven.
Serve hot or cold.

EASY PASTIES

INGREDIENTS:

500gr mince
1/2 cup onion diced
1/2 cup carrots diced
1 cup potatoes diced
1/2 cup parsley
salt & pepper
1 - 2 teas chicken stock powder (opt)
5 sheets Puff Pastry

METHOD:

Combine mince, onion, carrots, parsley, potato, salt, pepper and stock.
Cut pastry diagonally down the middle.
Place filing in the middle on each side.
Crimp edges together and brush with beaten egg.
Bake hot oven 20mins till golden then reduce and bake a further 15 - 20 mins.

PIKELETS / PANCAKES

This recipe is great for either pikelets or pancakes.

Just add more milk to the mix to when making it up for Pancakes. You will want the pancakes to be thinner.

INGREDIENTS:

1 cup (4oz) SR flour
pinch salt
1/4 teas bicarb soda
2 tbs sugar
1 egg
1/2 cup sour milk (milk with 1 teas vinegar added)
2 teas melted butter (opt)
Extra butter for frying

METHOD:

Sift flour, salt and soda into a medium bowl.
Make a well, add sugar, egg, milk and butter.
Stir to make a smooth batter.
Put tablespoons on a hot, greased frypan.
Add more milk if mix thickens.

SANDWICHES - GOURMET

If you want to save money by making your own sandwiches for lunch in advance, try these. You can make them in bulk and freeze.

Each recipe makes 6 sandwiches using 12 slices of bread.

CHICKEN & CELERY
3/4 cup (180ml) packaged light cream cheese
1 1/4 cups (250gr) finely chopped cooked chicken
1 cup thinly sliced celery
1/4 teas celery salt.

HAM & CORN RELISH
250gr thinly sliced ham
1/2 cup (125ml) corn relish
1 cup (120gr) grated smoked or tasty cheddar cheese

PIZZA STYLE
1 1/2 tbs tomato paste
4 green shallots, chopped
50gr button mushrooms, sliced (optional)
1 small (150gr) green pepper, chopped
180gr sliced ham, chopped
1 1/2 cups (180gr) grated tasty cheddar cheese

CARROT & SULTANA
1 cup grated carrot
1/2 cup (60gr) chopped walnuts
1 cup thinly sliced celery
1/3 cup (55g) sultanas
(Can take out the walnuts and add in cream cheese)

PEANUT CHUTNEY CHICKEN
1/4 cup (65gr) crunchy peanut butter
1/3 cup (80ml) mango chutney
1 1/4 cups (250gr) finely chopped chicken

DELI DELIGHT
2 tbs pesto
1 cup (200gr) ricotta cheese
2 tbs finely chopped seedless black olives (optional)
1/4 cup (25gr) finely chopped drained sun dried capsicum/tomatoes
12 slices (100gr) deli meat/ham

CURRIED TUNA
2 x 185gr cans tuna, drained
1 cup finely chopped celery
1`/4 cup (60ml) coleslaw dressing
1 tbs curry paste
(Combine all in a bowl before making sandwiches)

TURKEY & CRANBERRY
1/3 cup (80ml) cranberry sauce
250gr sliced turkey breast roll
150gr Camembert cheese, sliced

COTTAGE CHEESE & DATE
2 bacon rashers, chopped and cooked
250gr cottage cheese, drained
3/4 cup (125gr) chopped dates
3/4 cup (110gr) chopped dried apricots

ZUCCHINI SLICE

INGREDIENTS:

3 zucchini, grated
1 onion, grated
1 potato, grated
4 slices of ham/bacon, chopped
1 cup cheese, grated
6 tbs Plain flour
3 eggs
s & p

METHOD:

Put all ingredients into a big bowl and mix really well.

Pour into a quiche dish and cook in the oven for one hour at 160C.

If you are vegetarian, simply leave out the ham.

HOT STUFF

INGREDIENTS:

3 onionis finely sliced
1/2 small packet Rice Bubbles
sprinkle Chilli Oil
raw peanuts - roast and shell
1 pkt French Fries
1 tbls sugar
1/2 teas salt
1 tbls oil

METHOD:

Fry the sliced onions in oil until golden brown.
Then fry the Rice Bubbles in oil when onions are done.
Sprinkle the Rice Bubbles with the chilli oil. Be careful, it doesn't need much.
Add the French Fries, peanuts, sultanas, sugar and salt.
Mix well.
Let it cool down then store in an airtight container.
If you want it hotter, put in more chilli oil or some chilli powder.

It is very handy as a snack on its own or as a condiment on the table with main meals.
(I love it with Bami Goreng)