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QUEEN PUDDING
2 1/2 cups (625 ml) milk
1/2 cup (125 ml) bread crumbs
4 eggs, separated
1 tbsp. (15 ml) sugar
A grating of fresh nutmeg
1/4 cup (60 ml) raspberry or jam of your choice
2 tbsp. (30 ml) powdered (confectioner's) sugar
Heat the milk in a small saucepan over moderate heat until hot but not
boiling. Combine with the bread crumbs in a mixing bowl.
Beat the egg yolks, sugar, and nutmeg in a separate bowl and stir into the
bread crumb mixture.
Pour into a lightly greased 6-cup (1.5 L) baking dish and place in a larger
baking dish. Fill the larger baking dish with enough water to come halfway up
the side of the smaller baking dish and bake in a preheated 325ºF (170ºC)
oven until set, 30 to 40 minutes.
Remove from the oven and spread the jam over the top.
Beat the egg whites until soft peaks form. Add the powdered sugar and continue
beating until stiff peaks form. Spread the meringue over the pudding and
return to the oven. Bake an additional 10 minutes, or until the meringue is
set and lightly browned.
Serve warm or at room temperature.
Serves 4 to 6.
Love Mum Biscuits (cookies)
1/4 lb. butter chopped
1 tsp. grated lemon rind
1/2 cup white sugar
1 egg
1 1/4 cups plain flour
extra 1/2 cup white sugar
Put the butter, rind, and sugar in a small bowl
and beat with electric beaters until light and creamy.
Separate the egg. Reserve the white and add the
yolk to the butter mixture, beat for 1-2 minutes. Add the flour and stir to
combine.
Turn dough onto a lightly floured surface and
knead until smooth. Wrap in plastic wrap and refrigerate for 30 minutes or
until firm.
Preheat oven to moderate 180ºC. Line oven trays
with baking paper.
Put dough between 2 sheets of baking paper and
gently roll out to 3mm. Using a medium sized heart shaped cutter, cut out
pastry. Put shapes on prepared trays.
Whisk egg white with a fork until a little foam
forms. Brush a little egg white onto the hearts, leaving a 3mm border around
the edges. Sprinkle with extra sugar.
Bake for 15-20 minutes until golden brown. Cool on
trays.
You can cover the biscuits with pink sugar. Put
1/2 cup of white sugar in a bowl and mix in a little pink food colouring.
Bunya Nut Pie
250g (8¾ oz) bunya nuts
1 onion, chopped
rosemary
15g (½ oz) butter
1/3 cup cream
3 leeks, sliced
2 broccoli, cut in small pieces
1 sweet potato, sliced
30g (1 oz) butter
1 cup mushrooms, sliced
Allspice
1 carrot, grated
1 onion, chopped
garlic, cumin
½ capsicum, sliced
2 teaspoons butter
½ cup cream
1 egg
salt, pepper
2 tomatoes, sliced
200g (7 oz) grated cheese
Boil bunya nuts for ten minutes. Open shells while they are still wet. Cool.
Grind them into a fine meal.
Fry onion and rosemary in butter, add bunya nuts and cream. Stir over heat
until mixture has the consistency of pastry. Cool, then place pastry into a
greased spring form.
Steam leeks, broccoli and sweet potato, keeping them separate.
Melt butter in frying pan, stir-fry mushrooms and
Allspice. Remove from pan.
In same pan, fry one after the other: carrot,
onions with garlic and cumin, capsicum. Assemble the pie by layering leek,
sweet potato, mushrooms, carrot, onions and broccoli. Beat cream, egg, salt
and pepper together. Pour cream-egg mixture over pie, place cheese, tomatoes
and capsicum on top.
Bake at 200°C (400°F) for 45 minutes
Pumpkin Pie
1 cup plain flour
¼ cup self-raising flour
2 tablespoons corn flour
2 tablespoons icing sugar
120g (4¼ oz) butter
2 tablespoons water
3 eggs
1/3 cup brown sugar
2 tablespoons maple syrup
1½ cups cooked mashed pumpkin
¾ cup cream
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 teaspoon ground ginger
¼ teaspoon ground cardamom
Combine flours and icing sugar in a bowl, rub in butter and water. Knead dough
until smooth, refrigerate for 30 minutes.
Grease a 23cm (9") pie plate,. roll pastry between sheets of baking paper,
until large enough to line prepared plate. Place pastry in plate, trim edge.
Place plate on lightly greased oven tray. Cut leaf shapes from leftover pastry,
place around plate on tray,
Cover pastry in plate with paper, fill with dried beans or rice.
Bake at 190°C (375°F) for 10 minutes. Remove
paper and beans, bake further 10 minutes. Remove leaves from the tray.
Combine remaining ingredients, mix well. Pour filling into pastry case, bake
at 180°C (350°F) for about 50 minutes. Decorate pie with leaves
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