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from
"Way Down Under"
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CUPCAKE AWARD
For those who have submitted
20 recipes or more.
"My name is Debi Wood. I was originally from New Jersey, Old Bridge, before moving all the way to Australia when I was 13 years old."
"I love cooking and Australia is a great country to live in. We have access to the freshest produce all year round, seafood is plentiful and incredible, Australian lamb is delicious and inexpensive and with Australia's multicultural background and Asian neighbours, Australian cuisine is tantalising different and delightful."
"I pulled these recipes from my files, as they truly represent what our food is all about. I have included a seafood dish, lamb main meal, traditional vegetable dish and a quintessential Australian dessert. Hope you enjoy them as much as we do."
recipes, please email me...
Alice Springs Chicken / Anzac Biscuits / Avocado & Mango Salsa / Balmain Bugs with Rosotto Cakes / Beef Tenderloin with Mushrooms & Wine Sauce / Blitz Torte / Caramelised Fresh Pumpkin / Chocolate Ice Cream Balls / Chocolate Truffles / Crab Quiche Tartlets / Honey Nut Rolls / Hummingbird Cake / Loin of Lamb - Aussie Style / Macadamia Nut & Bailey's Irish Cream Pie / Maple Syrup Onion Marmalade / Pavlova with Berry Ice-Cream / Potato,Ginger & Onion Rostis with Mint Raita / Spinach & Sun Dried Tomato Risotto / Strawberry Banana Cream Sponge / Toasted Bread & Vegetable Salad / Zefferelli Salad /
Serves 4
4 cups cold cooked risotto
2 eggs
1/4 cup breadcrumbs
1/4 cup finely shredded parmesan cheese
Extra virgin olive oil to shallow-fry
200 ml *creme fraiche (see recipe below)
8 small cooked *balmain bugs
* Combine risotto, breadcrumbs, parmesan cheese and lightly beaten eggs, season and mix well.
* Form mixture into 10-12 cakes.
* Shallow-fry cakes in hot olive oil until golden and crisp.
* Top each risotto cake with creme fraiche mixture and bug tails.
* Top with squeeze of lemon and lemon zest.
Variations:
Balmain bugs can be substituted with lobster, crayfish, *yabbie, scampi, large shrimp.
*Balmain Bugs; See Pic Here
*Yabbie; "A yabbie is a crustacean, like a minature lobster or a gigantic shrimp.� Believe it or not, some people here keep them as pets.� My son's friend, kept a few as pets - not that they're cute or anything.......they do make fine eating, if you can get past the pet thing."
*Creme Fraiche; fraiche is pronounced FRESH. This is similar to sour cream, but not as tart.
Creme Fraiche
here's a recipe which is most similar:
1 cup of fresh cream (not whipped)
1 tsp. buttermilk
* Heat to 85 degrees.
* Let it stand�at temp 60-85 degrees until thickened.
* Stir gently and refrigerate until required.
Australian Style
1 loin of lamb, boned, rolled and tied
salt and pepper
1 Tbl. flour
4 oz fresh button mushrooms, sliced
2 Tbls butter
2 tsp. vegemite or 1 beef stock cube
1/3 cup cream
Marinade:
2 cups red wine
2 cloves garlic, crushed
1/2 tsp. whole peppercorns
* Place loin in casserole dish
* Mix marinade together and pour over lamb.
* Marinate for several hours, best overnight.
* Turn occassionally.
* Remove loin from marinade and reduce marinade by half.
* Strain and place aside.
* Place lamb in roasting tray and rub well with salt and pepper.
* Roast in moderate oven 1 to 1 1/4 hours.
* Remove and keep warm.
Prepare sauce:
* Drain off all but 1 Tbl. of fat.
* Add flour and cook over heat, 2 minutes.
* Add reduced marinade and stir constantly until bubbling, reduce heat.
* In another pan saute mushrooms in butter and add vegemite/crumbled stock cube.
* Add to sauce and stir until once again bubbling.
* Stir in cream, season and heat through only.
* Pour into sauce boat and servce with lamb.
2 lbs piece of pumpkin
5 Tbl. of extra virgin olive oil
salt and pepper
* Preheat oven to 475 degrees farenheit.
* Leave skin on pumpkin, cut into 1 1/2 inch chunks.
* Put oil in roasting pan on the *hob over medium heat until hot.
* Add pumpkin chunks and season well.
* Turn the pumpkin and when it starts to turn colour, place in oven and roast 30-35 minutes.
* Turn every 10 minutes.
* To test if the pumpkin is done, it should be uniform in colour, crisp outside and soft in the middle.
*'Hob' Websters Dictionary says this is an area on the back of a stove, used to keep things warm.
Serves 8-10
6 egg whites
1/4 tsp. salt
2 cups *castor sugar
1/2 tsp. cream of tartar
2 tsp. of vanilla extract
cooking spray
*Castor; This is very fine granulated sugar.
* To start; cover a baking tray with aluminium foil.
* Preheat oven to 300 degrees farenheit.
* Fold a large piece of foil in to a 15 inch long, 8 inch high strip and form it into a round collar by joining the ends together with tape or paperclip.
* Whisk egg whites with salt until soft peaks form.
Gradually add 1 1/2 cups sugar, 1 tablespoon at a time, until mixture is thick and glossy.
* Add cream of tartar and vanilla.
* Gently fold in remaining sugar.
* Spray the baking tray and aluminium collar with cooking spray.
* Set collar in middle of tray.
* Spoon mixture into collar, building up the sides to form a basket shape.
* Cook meringue on lowest shelf for 20 minutes, before reducing heat to 225 degrees farenheit.
* Continue to cook for 1 1/2 to 2 hours or until meringue is firm, removing the collar for the last 30 minutes of cooking.
Cool completely.
* Meringue basket can now be filled with scoops of ice cream.
* Decorate with assorted summer berries and serve immediately.
VARIATIONS:
Substitute ice cream for whipped cream and add lots of fresh seasonal fruits.
Mash banana and add to whipped cream, then decorate with fresh fruits. Passionfruit, kiwi fruit, blueberries, mango and strawberries are ideal.
1 1/2 cups castor sugar (Fine granulated sugar)
6 oz butter
1/2 tsp salt
5 eggs
1 cup light corn syrup
6 oz Bailey's Irish Cream liqueur
8 oz chocolate chips
10 oz macadamia nuts
2 unbaked 9 inch pie shells
* With an electric mixer cream together sugar, butter and salt.
* Add eggs and mix well.
* Add corn syrup and Bailey's, mix well.
* Stir in chocolate chips and nuts by hand.
* Pour into unbaked pie shells and bake at 300� for 90 minutes or until a knife inserted in center comes out clean.
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4 chicken breast fillets, skinless
Extra virgin olive oil
Dijon Mustard
6 slices of bacon, sliced in half and fried until crispy
1 cup fresh sliced mushrooms
3 cups grated cheddar cheese
salt, pepper
* Season chicken breast fillets with salt and pepper.
* Saut� in extra virgin olive oil, until golden and cooked through.
* Remove from pan, spread with Dijon mustard and place in roasting dish.
* Cover with layer of mushrooms and bacon, then top with cheese.
* Heat in oven at 350� for 10 minutes, until cheese melts.
* Sprinkle with parsley and serve.
1 cup rolled oats
1 cup plain flour
1 cup sugar
3/4 cup desiccated (dry) coconut
4 oz butter
2 Tbls *golden syrup
1/2 tsp bicarbonate of soda (baking soda)
1 Tab boiling water
*Golden syrup:
"Some people have substituted dark corn syrup for golden syrup in ANZAC biscuits and found it successful."
* Combine oats, sifted flour, sugar and coconut.
* Combine butter and golden syrup in saucepan.
* Stir over gentle heat until melted.
* Mix soda with boiling water. (It will froth up)
* Add to melted butter mixture.
* Stir into dry ingredients & mix through
* Take tsps of mixture and place on lightly greased oven trays.
* Allow room for spreading.
* Cook in slow oven 20 minutes.
* Loosen while warm, then cool on trays.
Makes about 35
"Anzac biscuits are similar to a chewy oatmeal cookie. The name Anzac, is an acronym for Australia and New Zealand Army Corps.
In Australia, April 25th has been designated as Anzac Day. It is a national holiday to commemorate and honour all Anzacs and everyone who has ever served in the armed services. The entire country stops to either watch their local parade or to march in it. These biscuits are always popular, but especially so on Anzac Day. "
1 1/2 cups flour
1 cup castor sugar (Fine granulated sugar)
1/2 tsp cinnamon
1/2 tsp bicarbonate of soda (baking soda)
3 eggs, lightly beaten
3/4 cup vegetable oil
3/4 cup chopped pecans or walnuts
2 cups mashed over ripe bananas
1/2 cup undrained crushed pineapple in heavy syrup
* Lightly grease a 10-11 inch square slab pan, line base with paper; grease paper
* Sift flour, sugar, cinnamon and soda into large bowl.
* Stir in eggs, oil, nuts, bananas and pineapple, until just combined.
* Pour mixture into pan.
* Bake in moderate oven 1 hour, or until cooked through.
* Let stand 10 minutes, turn out onto cake rack to cool.
* Ice with cream cheese frosting when cake is cold.
Cream Cheese Frosting:
2 oz cream cheese
2 oz butter
1 tsp vanilla essence (extract)
1 1/2 cup icing sugar
* Beat cream cheese, butter and vanilla essence until light and fluffy.
* Gradually beat in icing sugar until smooth.
Cake:
4 oz butter
1/2 cup sugar
4 egg yolks
1 tsp vanilla
1 cup Self Raising Flour
2 Tabs milk
Topping:
4 egg whites
3/4 cup castor sugar (Fine granulated)
pinch salt
1/2 cup blanched almond flakes
1 Tab additional sugar mixed with...
1 tsp cinnamon
Cake:
* Cream butter and sugar until light and fluffy.
* Add egg yolks and vanilla.
* Fold in flour and milk alternatively.
* Pour into two lightly greased 8 inch cake pans.
Topping:
* Beat 4 egg whites until stiff, but not dry.
* Add 3/4 cup sugar, beat until quite stiff.
* Spread over uncooked cake mixture.
* Sprinkle with almond flakes.
* Top with sugar and cinnamon.
* Bake in slow oven 325� for 3/4 hour.
"When cool don't be afraid to tip up, it will not break."
* Take out of cake pans.
* Split and fill with freshly whipped cream.
1 large fresh mango
1 large avocado
1 spanish onion
1 *punnet of cherry tomatoes
1 small red chili, seeded and finely chopped
1 cup extra virgin olive oil
1 Tab balsamic vinegar
2 Tabs freshly chopped parsley
1 Tab chopped fresh oregano
black pepper to taste
*Punnet:
"Over here cherry tomatoes and strawberries are sold in punnet packs, which relates to about 8 oz."
* Slice mango down either side of stone (the seed).
* Remove flesh and cut into bite sized cubes.
* Peel avocado, remove stone and cut into cubes.
* Dice onion finely.
* Combine mango, avocado and onion in large bowl.
* Quarter cherry tomatoes.
* Fold gently through the mango mixture.
* Combine chili, extra-virgin olive oil, balsamic vinegar, herbs and pepper in a small bowl and whisk.
* Pour over salsa and toss gently.
"Great with any type of BBQ'd meat."
"My favourite"
4 oz. good quality dark chocolate
1 tesp. Grand Marnier
1 tesp. confectioners sugar
4 oz. butter
1 egg yolk
8 oz. chocolate sprinkles
* Place chocolate, Grand Marnier, sugar and butter in a bowl over simmering water, melt, remove from heat.
* Cool mixture then beat in egg yolk.
* Cover and set aside for 5 hours in fridge.
* Roll into small balls, roll again in sprinkles, place on tray and refrigerate until firm.
* Store truffles in covered container in fridge.
Gluten free for people with a wheat intolerance
"This is my son, Daniel's, favourite cake recipe."
3 eggs, separated
pinch salt
1/4 tesp. vanilla essence
1/2 cup castor sugar
2/3 cup corn flour - gluten free
1 slightly rounded Tbsp. (extra) corn flour
1 level tesp. baking powder
Filling:
8 oz. fresh cream
1 Tbsp. castor sugar
1 large banana or 2 small, mashed
Topping:
1/2 lb. fresh strawberries, washed & hulled
Pre-heat oven to 375� F.
* Beat egg whites with salt until soft peaks form.
* Gradually beat in sugar, a little at a time.
* Continue beating until quite stiff.
* Add egg yolks and vanilla essence, beat until combined.
* Sift together 3 times - corn flour and baking powder.
* Add to egg mixture.
* Carefully and lightly fold mixture together using a wooden spoon or spatula. Do not stir.
* Divide batter evenly between two greased and lightly floured 8 inch sandwich pans and bake approx 18-20 minutes.
* When cake is cooled, whip cream with sugar until peaks hold their shape.
* Mix in mashed banana.
* Top each cake with cream and strawberries and join layers.
"Easy and impressive"
10 oz. top quality vanilla ice cream
grated zest of 1 orange
few drops of orange liqueur essence*
5 oz. top quality chocolate
* Let ice cream soften slightly, add zest and orange liqueur.
* Put in container and refreeze.
* Using a melon ball scooper, scoop into small balls and place on a baking tray.
* Insert a toothpick into each ball and refreeze until very hard.
* Melt chocolate carefully in microwave or in top of double boiler and then pour it into a tall glass.
* Working very quickly, dip the ice cream balls into the chocolate and then place back on the tray.
* Return to freezer until ready to serve.
* Do not use real liqueur as it will not freeze.
"Similar to Lebanese Baklava"
3/4 cup almonds, chopped
2/3 cup hazelnuts, roasted and chopped
1/2 cup walnuts, chopped
1 tesp. ground cinnamon
1 tesp. mixed spice
1 Tbsp. finely grated lemon rind
1 Tbsp. finely grated orange rind
2 Tbsp. soft brown sugar
14 sheets filo pastry - extra care needed when working with filo
1/4 cup olive oil
Syrup:
1 cup honey
1/2 lemon juice
1/2 cup orange juice
1 cinnamon stick
Pre-heat oven to 375� F.
* Brush oven tray with melted butter.
* Combine nuts, spices, rinds and sugar.
* Place 2 sheets of filo on flat surface and brush with oil.
* Fold filo over lengthwise.
* Spoon 3 Tbsps. of the nut mixture down the centre of the pastry length and fold in the edges.
* Roll up the pastry halfway, slice with knife and continue rolling up the remaining half.
* Place the slices on the tray and brush with oil.
* Repeat with remaining pastry and filling.
* Bake for 15 minutes.
For syrup:
* Combine ingredients in saucepan and bring slowly to the boil.
* Reduce heat and simmer uncovered for 10 minutes.
* Brush syrup over cooked pastry slices when hot.
* Serve hot or cold.
"Delicious hot or cold"
Makes approx. 24
4 oz. butter
2 cups plain flour
1/4 tesp. salt
1/2 cup grated cheddar cheese
2-3 Tbsps. cold water
dijon mustard
1 tin of quality crab meat - 6-8 oz.
8 oz. fresh cream
4 eggs
salt and pepper
extra grated cheddar cheese for topping
* Sift flour and salt, cut in butter until mixture resembles fine crumbs.
* Add 1/2 cup grated cheddar cheese.
* Add water - tablespoon at a time, until mixtures holds together.
* Roll out pastry on floured surface and cut into 24 rounds, sized according to your baking tin.
* Mix together egg, cream, salt and pepper.
* Place 1/4 tesp. dijon mustard and approx 1 tesp. crab into each tartlet.
* Pour the egg mixture into tartlets - 3/4 filled.
* Top with extra grated cheddar cheese.
* Bake in 350� F. oven for 15-20 minutes, until golden brown and "puffy".
"I think what makes these so delicious is the cheese in the pastry."
"Rostis',are like individual hashbrown patties."
Yield: serves 2, as main meal
1 lb. potatoes, peeled and grated*
1 onion, finely chopped
1 tesp. cumin seeds
1 tesp. ground coriander
1 tesp. tumeric
1/2 tesp. salt
2 tesps. grated fresh root ginger
4 Tbsps. chopped fresh coriander
3-4 Tbsps. sunflower oil
Mint Raita:
* Blend the following ingredients together;
1 Tbsp. mint jelly
3 1/2 oz. Greek style yoghurt
salt and pepper
* Place all the ingredients, except the oil, into a bowl. Stir until combined.
* Heat the oil in large non-stick frying pan over medium heat.
* Shape mixture into 6 balls and fry in oil, flattening the rostis.
* Cook gently 8-10 minutes until crisp and golden, then turn over to cook a further 5-8 minutes.
* Serve with Raita.
* Do not rinse the potatoes after grating. The starch helps to bind them together.
Yield: 4-6 servings
2 Tbsps. extra virgin olive oil
2 oz. butter
1 large onion, chopped finely
2 cloves of garlic, crushed
12 oz fresh young spinach leaves
12 sun dried tomatoes, roughly chopped
2 cups of arborio rice*
4 cups vegetable stock, simmering on stove top.
2 Tbsps. pesto sauce
1/4 cup white wine
1/3 cup shaved parmesan cheese
salt and pepper
* Heat oil and butter in a large non-stick saucepan over medium heat.
* Fry onion and garlic, until soft and golden approx 5 minutes.
* Add rice to pan, stir so all grains are well coated.
* Add wine - stirring through.
* Pour half the hot stock into pan, then add sun-dried tomatoes and pesto sauce.
* Simmer gently - stirring occasionally until liquid is absorbed.
* Add the remainder of the stock a little at a time - stirring continuously and simmer until rice is tender - takes approx 15 minutes - keep stirring!
* Stir in spinach, season and continue cooking until spinach wilts.
* Mixture should be a creamy consistency.
* Stir in shaved parmesan and serve with extra shaved parmesan.
* Ensure you use arborio rice for best results.
"Enjoy!
Serves: 4
1 red, yellow and green pepper, quartered
8 oz. day-old Italian bread, thickly sliced, toasted and cut into 2 inch pieces
2 tomatoes, peeled and halved
3 cloves of garlic, crushed
1/3 cup extra virgin olive oil
2 Lebanese cucumbers, peeled and sliced 1/2 inch thick
1 Spanish onion, sliced
10 kalamata olives (Greek olives)
2 Tbsps. capers
1/4 cup cilantro
1/2 cup basil leaves, torn
Dressing:
2 Tbsps. red-wine vinegar
1/2 cup olive oil
1/4 tesp. chili powder
2 tesps. lemon juice
2 drained anchovies, finely chopped
For dressing:
* Whisk all ingredients together and season to taste.
* Place pepper, skin side, up on oven tray and broil under high heat until skin blisters and blackens.
* Place in paper bag to cool, then peel and slice thinly.
* Place bread into a bowl, squeeze tomato seeds and juice over it, then roughly chop tomato.
* Add garlic and extra virgin olive oil to bread, season to taste, toss to combine and stand for 10 minutes.
* Add peppers, tomato, cucumber, onion, capers and olives to bread mixture.
* Pour over dressing and toss to combine.
* Top off with cilantro and basil leaves.
"Mixture of salad leafy greens (your personal favourite - enough for 6)"
6 oz. prosciutto, fried crispy
4 oz. artichoke hearts
4 red bell peppers, quartered and slow roasted in extra virgin olive oil
Kalamata olives - small jar (In USA they are called Callamata)
1 small round of brie cheese (can be substituted to your personal favourite), sliced in fine wedges
2 oz. pine nuts, toasted golden
Balsamic vinaigrette
* Assemble salad on large flat platter.
Lay out greens, tossed with balsamic vinaigrette.
* Then arrange, decoratively, the remaining ingredients.
* Top with pine nuts.
"Always popular and is a very different salad & looks enticing. For vegetarians prosciutto can be omitted."
8 oz. small brown onions
2 Tbsps. olive oil
1 clove garlic, thinly sliced
2 Tbsps. pure maple syrup
3 tesps. fresh rosemary leaves or 1 tesp. dried
2 Tbsps red-wine vinegar
salt to taste
* Halve the onions and cut into thin wedges.
* Place onions, olive oil and garlic in medium saucepan over low heat.
* Cook uncovered stirring occasionally for 25 minutes or until soft.
* Add maple syrup and increase heat to medium.
* Cook uncovered stirring occasionally for 15 minutes or until soft.
* Add rosemary and cook for another 5 minutes or until onions are sticky and brown.
* Stir often to avoid sticking to bottom of pan.
* Stir in vinegar and salt.
* Remove from heat, cool.
"This is just delicious. I like to make miniature hamburgers topped with this marmalade whenever I have a party. I serve the burger open and they are always popular. This is also delicious on top of a good brie on a baguette."
Sauce: 2 cups of good quality beef stock or veal stock
1 cup full bodied red wine
2 Tbsp. red currant jelly*
1 Tbsp. tomato paste
salt and freshly ground pepper
Other Ingredients:
4 pieces trimmed eye fillet of beef, each weight 6-8 oz.
4 thick slices rindless bacon
4 large flat portobello mushrooms
2 Tbsp. butter
2 Tbsp. vegetable oil
1 1/2 cups creamy mashed potatoes
watercress for garnish
* Make sauce by combining stock, wine, tomato paste and jelly in a saucepan.
* Bring to boil, uncovered and cook over medium heat until reduced by two-thirds.
* Season with salt and pepper (takes about 30 minutes to reduce).
* Sprinkle beef lightly with salt and pepper.
* Wrap a piece of bacon around each piece of meat, securing with toothpick.
* Pan-fry meat in half the butter and oil to your liking.
* Set aside in a warm place for meat to rest.
* Pan-fry mushrooms in remaining butter and oil.
* To serve, spoon mashed potato on to heated plates, top with mushrooms, then beef.
* Spoon over sauce and garnish with watercress.
* "I used Oceanspray red currant and cranberry sauce. It worked just great."
Deb and her husband Peter work and
live a life
most of us could only dream of.
They own and operate their own
Dolphin Watch business in
Nelson Bay, Australia.
I hear this area is about to be rated as;
The Dolphin Watch Capitol of the World.
To view their site... just 'tickle' the dolphin.
