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Recipes
Anzac Biscuits |
Colonial Goose |
Hokey Pokey |
Lamingtons |
Louise Cake |
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Anzac Biscuits125g (4ozs) Flour 100g (3 1/2 ozs) Butter 150g (6ozs) Sugar 1 Tablespoon Golden Syrup 1 Cup Coconut 1/2 teaspoon Bicarbonate of Soda 1 Cup Rolled Oats 2 Tablespoons Boiling WaterMix together flour, sugar, coconut and rolled oats. Melt butter and golden syrup. Dissolve bicarb soda in the boiling water and add to butter and golden syrup. Make a well in the centre of the flour, stir in the liquid. Place in spoonfuls on greased trays. Bake 15 to 20 minutes at 180C (350F). Colonial Goose
Leg of Mutton Forcemeat (see below)
1 crumbled Chicken Oxo cube
Carefully remove the bone (or ask the butcher to remove it). Fill the cavity that the bone occupied with forcemeat having added the crumbled Chicken Oxo cube. Put joint into roasting dish with a little flour and dripping. Cook at 180c (350F). Allow 20 minutes to 500g (1 lb).Forcemeat 2 Cups Breadcrumbs 1 parboiled Onion chopped finely 1 teaspoon Salt 1/2 teaspoon Pepper 1 Tablespoon chopped Parsley 1 teaspoon Sage 2 Tablespoons Butter 1 teaspoon ThymeBind ingredients together with a little beaten egg or milk. Hokey Pokey 5 Tablespoons Sugar 1 teaspoon Bicarbonate Soda 2 Tablespoons Golden Syrup Bring sugar and golden syrup to the boil slowly stirring all the time. Simmer gently over a very low heat for 4 minutes, stirring occasionally. Remove from heat and add bicarbonate soda. Stir in quickly until it froths and pour at once into a greased tin. Break up when cold. Store in air-tight jars. Lamingtons Make Three Minute Sponges and cook in an oblong tin. Leave until next day, cut into squares and dip each in chocolate icing, then roll in coconut (about 225g (8ozs) is required for coating). Leave to dry. Three Minute Sponge 1 Cup Flour 3/4 Cup Sugar 3 Eggs 3 Tablespoons melted Butter 2 Tablespoons Milk 2 teaspoons Baking PowderPut into basin flour and sugar, break in eggs, and add melted butter and milk. Beat 3 minutes, then stir in baking powder. Put in sandwich tins, bake at 190C (375F) 15 to 20 minutes. Chocolate Icing 2 Tablespoons Butter 350g (12ozs) Icing Sugar 2 Tablespoons Cocoa Few drops Vanilla Essence 6 Tablespoons Boiling WaterMelt butter, add cocoa dissolved in boiling water. Mix in sifted icing sugar, add vanilla essence, and beat well. Louise Cake 50g (2ozs) Butter 150g (5ozs) Flour 25g (1oz) Sugar 1 teaspoon Baking Powder 2 Eggs Raspberry JamCream butter and sugar, add egg yolks then sifted flour and baking powder. Roll out fairly thin, put on greased tray (or in sandwich tin) and spread with raspberry jam. Beat egg whites until quite stiff and add 125g (4ozs) Sugar and 50g (2ozs) Coconut. Mix and spread on top of jam. Bake 30 minutes at 180C (350F). Pavlova 4 Egg Whites 1 teaspoon Vanilla Essence 8 ozs Sugar 1 level dessertspoon Cornflour 1 teaspoon Vinegar 1 Tablespoon Cold Water Pinch of Cream of TartarBeat egg white with cream of tartar until stiff. Add 4oz of sugar and beat again, then fold with knife remaining 4oz sugar. Add vanilla, vinegar, cornflour and water in that order and mix gently. Slightly moisten greaseproof paper and put wet side down on oven tray. Pile mixture high on paper and do not spread, as it will do so during cooking. Heat oven to 200C (400F). Place pavlova in oven and switch off immediately. Bake 1 hour, on no account opening the oven door until the hour is up. Pikelets 1 Egg 1 teaspoon Baking Powder 1/4 Cup Sugar 1/4 teaspoon Salt 3/4 cup Milk (approx) 25g (1oz) Butter (optional) 1 Cup FlourBeat the egg and sugar until thick and add with the milk to the sifted flour, salt and baking powder. Lastly add melted butter. Mix until smooth and cook in spoonfuls on a hot greased girdle (or fry-pan). When mixture bubbles, turn over and cook other side. Pumpkin Soup 3 rashers Bacon (optional) 300ml Cream 2 Onions 4 Tablespoons white wine 1 large Potato Sage, Rosemary, Thyme 750g Pumpkin 1 Tablespoon Nutmeg 1 Tablespoon Butter Pepper, Salt 600ml Chicken StockSaute chopped bacon, onions and herbs in the butter, but do not brown. Cook pumpkin and potato in water. Pass bacon, onions, potato and pumpkin through a fine mincers, and then add pumpkin water, chicken stock and two thirds of the cream. Simmer five minutes. Add wine, nutmeg and seasoning to taste. Cook till smooth. Whitebait Fritters 125g (4ozs) Flour 1/2 teaspoon Baking Powder 1 Egg 1/2 Cup Milk (approx) 125g (4ozs) Whitebait Salt and Pepper to tasteMix dry ingredients together; add egg and enough milk to make a smooth batter. Add washed and dried whitebait just before frying. Fry spoonfuls in smoking hot fat. Drain on brown paper and serve garnished with parsley. | |
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