All these recepies use standard cup (250 ml)
teaspoon - tspn
tablespoon - tbspn
desertspoon - dspn

Dinahj's Rich Christmas Cake

Every year I make this cake for my family, about the second week in November it needs that long for the rum to fully flavour the fruit but it's also suitable to bake and serve. I keep the cake in an airtight container with a slice of bread on top of the cake to stop it drying out. Do have a slice !
Suitable for Christmas and other celebrations
8oz (250 g) butter;
8oz (250 g) brown sugar;
6 eggs;
2 1/2 cups plain flour;
1/2 cup Self-raising flour;
Pinch salt;
1/2 cup brandy, rum or sherry;
1/2 tspn bicarbonate soda;
1 lb each (500 g) raisins and sultanas;
4oz each (150 g) dates, glace cherries almonds, mixed peel, currants;
1 tspn cinnamon; 1/2 teaspoon nutmeg;
1/2 tspn ginger;
2 tspns coffee essence;
1/2 tspn each almond and vanilla essence;
1/2 tspn allspice.
Line an 8 inch to 9 inch cake tin with thick brown paper and a lining of greased greaseproof paper. Chop raisins, cherries, dates, almonds, peel, and combine with other fruits and brandy, rum or sherry. Soak fruit mixture overnight. Sift together the flours, salt and spices. Cream butter and sugar until light and fluffy. Add essences. Add the eggs one at a time, beating well between each addition. Add the fruit and the flour mixture alternately. Mix thoroughly. Bake at 325' for 30 minutes; reduce to 275' for 30 minutes and 250' for remaining time. This will depend on the depth of the mixture. Average time will be between 2 3/4 and 3 1/2 hours. Cover top of cake with brown paper after the first 2 hours of cooking to prevent over browning.

Microwaved Lobster

We Australians like to take things easy, you might have noticed that, and the idea of slaving over a hot stove all day, when everyone else is enjoying themselves is just not on! Hence the BBQ and this recipe uses the microwave, lunch or dinner in a flash!

Lobster Flambeed with Cream
700g(1 1/2 lb) whole cooked lobster
25g (1oz) butter
1/2 small onion, peeled and finely chopped
30ml (2 tablespoons) brandy
50ml ( 2 fl oz)dry white wine
45 ml (3tbsp)double cream
good pinch cayenne pepper
5ml(1 level tsp) tomato puree
salt and freshly ground black pepper

Prepare the lobsterTwist off the claws and legs using a hammer or rolling pin, break open the claws and scoop out the flesh. Using a sharp knife cut the lobster lengthways and pull apart into equal halves.
Pull and discard the cartilaginous stomach sac from near the head. Pull out the thread-like intestinal canal which runs down the length of the tail.
Remove the meat from the lobster and roughly cut into pieces.
Place the butter in a flameproof dish and microwave on HIGH until melted. Add the onion, cover and microwave on HIGH for 2 minutes until softened.
Add the lobster meat and microwave on HIGH for 1 minute. Remove from the microwave. Stir in the brandy and immediately light with a taper. When the flames die down drain the lobster and return to the shells.
Stir the wine, cream,cayenne, tomato puree and seasonings into the pan juices. Season lightly to taste.
Spoon the cream mixture over the lobster. Microwave on HIGH for a further 1 - 2 minutes until heated through.
ENJOY!

B B Q Sauce

BBQ's are an institution Downunder, and especially at Christmas, the entire family gathers, Grandparents, Uncles and Aunts, Nieces and Nephews, Mum, Dad and the Kids. Traditionally the men do the cooking and the women prepare the salads and side dishes. It is then eaten outdoors with much relish and beer, wine and good cheer.
5 oz (141g) butter
1 tspn granulated garlic
1 tbspn minced onion
1 tbspn French mustard
1 tbspn horseradish
2 tspns mixed herbs
2 tbspns vinegar
3/4 tspn salt
1 tbspn Worchester sauce
2 1/2 cups water
1/2 cup tomato sauce
few drops chilli sauce
1 tbspn sugar
1/2 tspn chilli powder

Place all ingredients in a saucepan, bring to simmering point and cook slowly for 45 minutes. Serve hot with steak or lamb. Dip skewered meat into sauce before serving. Use as a basting sauce.

Joppo's Sate Sauce
Joppo's Sate Sauce is suitable for all kinds of meat, beef, lamb and veal.
Here it is and it's HOT!

Geoff's BBQ Baby Octopus
Geoff is one of my best mates, he has graciously given up the secret of this dish for your enjoyment! Thanks again mate!

2 - 4 Serves
500 grams Fresh (cleaned and beaked) Baby Octopus
1/2 cup sherry
1 dessert spoon Oyster sauce
1 dessert spoon teriyaki Sauce
1 dessert spoon Soy Sauce
2 dessertspoons Lemon Juice
1 tablespoon Sesame Oil
1 clove crushed Garlic
1 teaspoon crushed Ginger
6-8 small chilies
1 teaspoon Lemon Grass
METHOD:
thoroughly wash octopus in fresh water (if fresh water is not available, Sydney water will suffice.)
Place octopus in deep GLASS bowl, sprinkle some salt and black pepper.
Mix all other ingredients and pour over octopus, place in refrigerator overnight. (Before placing in refrigerator, sprinkle parsley over contents of bowl, this tends to deter inquisitive children, who are looking for snacks.)
Remove one hour before ready to cook.
Cook on hot plate 10 - 12 minutes turning regularly on reasonably high flame.
Serve on bed of lettuce.
Notes: If not using fresh herbs and spices increase quantity to compensate. (e.g. 1 teaspoon crushed garlic is said to equal 1 clove - add 50%)
After your first attempt at this recipe gauge your response and then increase or decrease the ingredients respective to taste.

And just what would Christmas Dinner be without

good old Plum Pud!

We have it either hot with Brandy Custard or cream. Or served cold with ice cream! Either way it's Yummo!
Steamed Pudding
500g mixed fruit;
100g dates, chopped;
100g pitted prunes, chopped;
100g dessert figs, chopped;
3/4 Cup brandy or whisky;
1/4 cup water;
1/2 cup Dark Brown Sugar;
1/2 cup Caster Sugar;
125g butter;
1 tspn bicarbonate of soda;
3 eggs; 1 cup Plain Flour;
1 cup Self Raising Flour;
1 tspn ground nutmeg;
1 tspn ground cinnamon;
1 tspn ground ginger;
Method:
Combine fruit and brandy, stir well. Cover with plastic wrap, then foil. Store in a cool dark place overnight or up to 1 month, stirring occasionally.
Grease a 12 cup capacity pudding basin and line base
with baking paper. Place fruit mixture, water, sugars and butter in pan, stir until mixture boils, reduce heat, simmer 5 minutes. Remove from heat, stir in bicarbonate of soda, mix well; cool mixture.
Transfer mixture to a large bowl. Stir in remaining ingredients; mix until smooth. Spoon into pudding basin. Cut a piece of baking paper and place over the top of the pudding, cover with foil and the lid.
Place basin in large pan on a trivet, or upturned saucer, add enough boiling water to come two-thirds up the side of the basin. Cover pan with a tight-fitting lid, boil pudding for 5 hours, replenishing with boiling water as the pudding is cooking. A skewer inserted in center should come out clean. Remove pudding from water and allow to cool. Wrap in plastic wrap, seal in airtight container. Store in refrigerator for up to 2 months. Before serving, remove plastic wrap, and return to basin and cook as before for 1 1/2 hours.

Now my Christmas Treat for you all.... LAMINGTONS!
Lamingtons, are said to be named after Lord Lamington, Governor of Queensland from 1895-1901

The cake is easier to handle if it is a little stale; day old cake is ideal. Sponge or butter cake can be used. Lamingtons can be filled with jam and cream, if desired.
Ingredients:
6 eggs;
2/3 cup castor sugar;
1/3 cup cornflour;
1/2 cup plain flour;
1/3 cup self-raising flour;
2 cups (180g) coconut, approximately;
Icing:
4 cups (500g) icing sugar;
1/2 cup cocoa;
15g butter, melted;
2/3 cup milk;
Method:
Grease 23cm square slab pan. Beat eggs in medium bowl with electric mixer about 10 minutes, or until thick and creamy. Gradually beat in sugar, dissolving between additions. Fold in triple-sifted flours. Spread mixture in prepared pan. Bake in moderate oven about 30 minutes. Turn onto wire rack to cool.
Cut cake into 16 squares, dip squares into icing, drain off excess icing, toss squares in coconut. Place lamingtons on wire rack to set.
Icing: Sift icing sugar and cocoa into heatproof bowl, stir in butter and milk. Stir over pan of simmering water until icing is of coating consistency.
Makes 16 lamingtons.

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