OFFICIAL COOKBOOK 2020 · 2 APPLE CRUMBLE CAKES Submitted by Collette from an adapted family recipe...
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OFFICIAL COOKBOOK 2020
Transcript of OFFICIAL COOKBOOK 2020 · 2 APPLE CRUMBLE CAKES Submitted by Collette from an adapted family recipe...
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OFFICIAL COOKBOOK2020
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Judges Belinda Hanson-Kenny, Sue Rabbitt and Bree
May with Legend in the Baking Winner Paul McArthy,
ABC Radio Adelaide 7:45am newsreader who baked
the Tanzanian Nut and Date Loaf submitted by Jenny
Second Place went to Sonya Feldhoff, ABC Radio Adelaide's Afternoon's program presenter who baked the
Canadian Cookies submitted by Ann
Last place was Ali Clarke, ABC
Radio Adelaide’s Breakfast
program presenter who baked
the Banana Cake submitted by Jo
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TO CELEBRATE OUR NEW-FOUND LOVE FOR BAKING AT HOME DURING ISOLATION, ABC RADIO ADELAIDE JOINED FORCES WITH THE ROYAL ADELAIDE SHOW AND THE SOUTH AUSTRALIAN COUNTRY WOMEN’S ASSOCIATION TO BRING YOU LEGEND IN THE BAKING! FOR THE FIRST TIME ABC PRESENTERS WENT HEAD TO HEAD IN A BAKE OFF FOR THE CHANCE TO WIN THE BLUE RIBBON.
TO ALL OUR ENTRANTS, THANK YOU FOR SHARING YOUR RECIPES WITH US. THE OFFICIAL COOKERY JUDGES BREE MAY, SUE RABBIT AND BELINDA HANSON-KENNY HAD A TOUGH JOB AS EVERY ENTRY WAS TOP NOTCH.
TOP TEN RECIPESApple Crumble Cakes ...........................................2Award Winning Brownies .......................................3Banana Cake .........................................................4Basque Burnt Cheesecake ....................................5Canadian Cookies .................................................6Date & Nut Loaf ......................................................7Fruit Mince Pies .......................................................8Grandma’s 4 Egg Sponge With Passionfruit Icing .............................................9Ginger Fluff Sponge .............................................10Lemon Myrtle Pavlova .........................................11
SAVOURYBeef Niçoise ..........................................................13Best Pasty Recipe .................................................14Brazilian Cheese Balls ...........................................15Brazilian Cheese Puffs ..........................................16Cheese-Zucchini Muffins / Mini-Loaves ...............17Easy Bagels ...........................................................18Egyptian Roasted Beetroot Dip ...........................19End Of Week Muffins ............................................20Gyoza ....................................................................21Hokkien Noodle Salad ..........................................22Leek, Onion& Ricotta Tart ....................................23Pesto Puff Chicken ...............................................24Pork, Pumpkin& Feta Sausage Rolls In Spelt Wholemeal Butter Puff Pastry .....................25Pork, Sage & Onion Sausage Rolls ......................26Potato & Cheese Balls ..........................................27Pumpkin Scones....................................................28Sausage & Bean Bake ..........................................29Sour Dough Starter Biscuits...................................30Traditional English Pork Pies .................................31Zucchini Slice ........................................................33
GLUTEN FREEAlmond Cake - Gluten Free ................................35Can’t Take My Eyes Off You - Chocolate & Orange Cake (GF & DF) ...............36Gluten Free Swiss Roll ...........................................37Gluten Free Choc Fudge Brownies .....................38
MUFFINS & SLICESApple Streusel Muffins ..........................................40Birdseed Slice ........................................................41Bob’s Berry Muffins With A Twist ...........................42Brandied Fruit Slice ...............................................43Choc, Chia,& Coconut Slice ...............................44Chocolate Raspberry Brownies ...........................45Dark Chocolate Raspberry Brownie ....................46Easiest Muesli Slice Ever .......................................47Orange & Date Muffins ........................................48Raspberry& Maple Syrup Brownies ......................49Triple Chocolate Muffins ......................................50Turkish Delight Cupcakes .....................................51Vanilla Slice ...........................................................52
BISCUITSGuiltless & Gluten-Free Chocolate, Walnut& Apricot Cake .........................................54Choc Chip ANZAC Biscuits ..................................55Choc Chip Cookies ..............................................56Gingerbread People ............................................57Grandma’s Salted Peanut Biscuits ......................58Jobe’s Custard Creams .......................................59Peanut Butter Choc Biscuits .................................60Shortbread ............................................................61Shortbread ............................................................62
CONTENTS
TARTSApple Frangipane Tart .........................................64Apple Tarte Tatin ..................................................65Apricot Tart ...........................................................66Citrus Custard Tarts ...............................................67Easy Lemon Tart ....................................................68Jam Tarts ...............................................................69Lemon Meringue Pie ............................................70Mucky Mouth Tart .................................................71
CAKES & LOAVESAlmond & Banana Cake With Toffee Drizzle ......73Apple& Strawberry Crumble ...............................74Apple Teacake .....................................................75Apple Tea Cake ...................................................76Baked Cheesecake .............................................77Banana Cake .......................................................78Battenberg In The Round .....................................79Beer Cake .............................................................80Boiled Chocolate Cake .......................................81Carrot Cake ..........................................................82Choc Orange Bread & Butter Puddings .............83Coffee, Marsala & Walnut Fruitcake ...................84Derek’s Mum’s WWII Bread Pudding Recipe ......85Eclairs ....................................................................86Family Pikelets .......................................................87German Streusel Beer Cake ................................88Ginger Fluff Sponge .............................................89Gran’s Banana Cake ...........................................90Hokkaido Milk Buns ...............................................91Lemon Ricotta Cake ............................................92Ma-Claire’s Chocolate & Friends Cake ..............93
CAKES & LOAVES (CONTINUED)Mandarin& Muesli Breakfast Loaf ........................94Nan’s Good Quick Chocolate Cake ..................95New York Cheesecake ........................................96No Bake Blackberry& Lemon Cheesecake ........97One Bowl Wonder Cake ......................................98Queen Cakes ........................................................99Raspberry Clafoutis ............................................100Rhubarb & Cream Cake ....................................101Sticky Toffee Pudding .........................................102Triple Layer Hummingbird Cake With CreamCheese Frosting ..............................103White Chocolate Cheesecake .........................104Whole Orange Cake With Citrus Icing ..............105Whole Spiced Pear & Chocolate Loaf Cake ...106Yoghurt, Blackberry, Lemon Cake ....................107
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TOP TEN
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APPLE CRUMBLE CAKESSubmitted by Collette from an adapted family recipe
The perfect way to use up old bananas and apples and perfect to freeze for school/work lunches.
INGREDIENTSCake Mixture• 150gams of butter or margarine• 1 ¾ cup plain flour• 3 teaspoons baking powder• ¾ cup sugar• 3 eggs• ½ cup milk• 2 ripe bananas• 5 medium apples
METHOD1. Preheat oven to 180C. Arrange 24 muffin size patty pans on a tray.2. Using an electric mixer, cream butter and sugar. 3. After each further addition, mix well. Add bananas. Add eggs and milk.4. Finally add flour and baking powder.5. Peel and core apples, and chop into small pieces. 6. Place some chopped apples into the bottom of each patty pan. 7. Pour the cake mixture over the apples, filling each patty pan to approximately ¾ full, leaving room
for the crumble mixture on top.
To make Crumble mixture8. Into a mixing bowl, put flour, sugar and cinnamon. And using an electric mixer, mix dry ingredients
well. Add bits of butter/margarine and mix on medium speed until all the butter is incorporated, and the mix resembles coarse breadcrumbs.
9. Sprinkle the crumble mix over the top of each cake.10. Place cakes in oven and cook for 20 minutes or until the cakes are firm to touch. Eat warm.
Crumble mixture• 1 cup plain flour• ½ cup raw sugar• 125 gams butter or margarine• ½ teaspoon ground cinnamon
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AWARD WINNING BROWNIES Submitted by Ari from a recipe by Stella Parks American Baker
I won First Place with this Recipe at the 2019 Royal Show (Primary School years 4-7). I bake it only as a treat as it doesn’t even last a day in our house!
INGREDIENTS • 350gm butter• 170 chopped dark chocolate • 450gm white sugar• 55gm brown sugar• 1tsp salt• 6 eggs• 1tsp vanilla• 125gm plain flour• 115gm Dutch cocoa
METHOD1. Line a 33cm x 23cm aluminium pan with baking
paper (you’ll need to be able to lift the cooked brownie sheet out by the paper) and preheat the oven to 155 degrees fan (175 conventional). Sift together the flour and cocoa.
2. Melt the butter in a saucepan on medium heat. Brown the butter – this means leaving it for around 7 minutes, stirring occasionally. It will crackle and hiss until it’s done. Once the butter is browned, add the chopped chocolate, stir to melt the chocolate.
3. Whip together the sugars, salt, eggs and vanilla for around 8 minutes. It should double in size and be light and fluffy. (you could do this while the butter is browning)
4. Add the butter/chocolate to the egg/sugar mix. Combine. Add the flour/cocoa mix and gently incorporate.
5. Pour the mixture into the pan. Bake for around 30 – 35 minutes. The top should crack and be slightly firm to touch. The more it cracks, the less gooey it will be. The photo shows a gooey centre with firmer edges (our preference).
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BANANA CAKE Submitted by Jo from the Glendale Christian School Recipe Book
This recipe is from a school cookbook from the early nineties. It was contributed by a lovely parent who died young and unexpectedly while I was a teacher at the school. I like to remember her when I bake it. It is really easy!
INGREDIENTS• 1 Cup Sugar• 2 eggs• 1/2 cup milk• 2 mashed bananas• 4oz (125g) butter• 1 tsp Bi Carb Soda• 1 3/4 cups self-raising flour
METHOD1. Cream butter and sugar. 2. Add eggs, bananas, Bicarb soda dissolved in milk. 3. Add flour. Mix well. 4. Pour into greased and lined loaf tin. 5. Bake in a slow oven 150C for 45 minutes or until a skewer comes out clean. 6. May be iced when cool with chocolate or lemon icing. May also be put into patty pans and baked
for 15 minutes or until lightly browned. Ice as above.
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BASQUE BURNT CHEESECAKE Submitted by Suphaluck
I love this recipe. Basque Burnt Cheesecake was created in 1990 by chef Santiago Rivera of La Viña in San Sebastian, Spain. There’s a real art to making this rich and creamy delicious cake. This recipe has been adapted from the original to suit my taste.
INGREDIENTS• 1 kg Philadelphia cream cheese, softened• 320g Sugar• 480 ml heavy cream• 6 Large eggs• ½ tsp Salt• 30 g plain flour• 2 tsp Vanilla extract
METHOD1. Preheat the oven to 220C, Grease and line a 9-inch spring-form pan, allowing the baking paper to
protrude at least 5 cm above the pan. In a large mixing bowl, beat the room temperature cream cheese with an electric mixer until smooth and fluffy. Add the sugar and salt and beat until the texture of the batter is smooth.
2. Add the eggs into the mixture one at a time, whisking until just incorporated before adding the next egg. Next, add the heavy cream and continue whisking.
3. Sift the flour into the mixing bowl and fold it in with a spatula.4. Pour the batter into the pan and bake for around 50-55 minutes in the preheated oven, no longer
than 55 minutes - it’s OK that the cheesecake is wobbly at this point. Watch carefully from the 50th-minute onward, making sure that the top of the cheesecake is browned enough.
5. Remove from the oven and set aside to cool completely, around 2 hours, and put in the fridge for 4-5 hrs or overnight.
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CANADIAN COOKIESSubmitted by Anne from a family recipe
In 1987 while travelling in Canada (hence the name), I came across this recipe and have baked them ever since. Everyone loves them and if I go to make something different, I am told “Why? Nothing is as good as a Canadian Cookie!”.
INGREDIENTSWET MIX• 500g Butter• 2 cups Brown Sugar, firmly packed• 2 cups White Sugar• 2 teaspoons vanilla essence• 4 eggs
DRY MIX• 5 cups quick cook oats• 4 cups plain flour• 1 teaspoons salt• 2 teaspoons baking powder• 2 teaspoons baking soda• 750gm chocolate chips (Dark, Milk, White or a mix of; I generally use a mix of Dark & Milk)• 3 cups chopped or crushed peanuts
METHOD1. Beat the Wet mix ingredients together until mixed (Do not cream, just mix together well).2. In a very large bowl, mix dry ingredients together.3. Add wet mix to mixed dry ingredients and mix together well.4. Place spoonfuls of mixture onto Glad bake lined trays.5. Flatten biscuits slightly with a fork dipped in water (so the mix doesn’t stick)6. Preheat oven to 170C (fan forced) for approximately 12 minutes or until a pale golden brown - this
will depend on the size of biscuit you have made.7. Cool for a couple of minutes on the tray before transferring to a cooling rack.8. This recipe makes a large quantity but keeps extremely well in an airtight container IF you can hide
them! The mixture is also very popular eaten raw!
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DATE AND NUT LOAFSubmitted by Jenny from How to Make! by Tanganyika Millers Limited.
This recipe came from Tanzania when we lived there. It is 60 years old and still a favourite.
INGREDIENTS• 8oz dates• 3ozs walnuts• 2oz butter• 1 level tsp Bicarb of soda• 8ozs boiling water• 1 egg• 7ozs sugar• 8ozs plain flour and 1 slightly rounded tsp of baking powder
METHOD1. Turn on oven to 170. Butter and line a loaf pan with paper2. Put chopped dates and walnuts in a bowl, add chopped butter and bicarb then pour over boiling
water. Cover with a plate and leave 10 mins.3. Beat egg and sugar until pale and creamy, add date mixture then flour and baking powder and
mix to a soft batter. Put in pan and bake 1 hr. Cool in pan for 10 mins before putting on baking rack.
LEGENDINTH
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PIONITEM
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FRUIT MINCE PIES Submitted by Ann from a family recipe
I make 4-5 dozen each Christmas for friends and relatives, also at this time of the year when we hold a Christmas in July dinner.
INGREDIENTSFillingI usually make my own fruit mix - a blend of dried fruit, spices etc. which is left to macerate for at least a week. For this exercise, Robertson’s Fruit Mince is a good substitute.
Pastry• 300g (2 cups) plain flour• 1 teaspoon baking powder• 50g (1/3 cup icing sugar mixture• 150g chilled, unsalted butter, cubed• 1 egg yolk• 2 1/2 tablespoons iced water
METHOD1. Process the flour, baking powder, icing sugar and butter in a food processor until the mixture
resembles fine breadcrumbs. Combine the egg-yolk and water, add to the flour mixture and pulse until the mixture comes together.
2. Turn onto a lightly floured surface, bring together with your hands and knead slightly until smooth. Shape into a disc, wrap well in plastic wrap. Chill for 30 mins.
3. Preheat oven to 160C (fan forced). Use a lightly floured rolling pin to roll out pastry on a lightly floured surface until 3mm thick. Use pastry cutters to cut out the base to suit your muffin tin plus the tops.
4. Fit the base pastry rounds into greased muffin holes, spoon filling into pastry cases then fit the tops, sealing with water if needed. Cut a cross on top of the pies to allow steam to escape.
5. Bake in preheated oven for 20-25 mins or until golden and cooked through. Cool in tins. Serve dusted with icing sugar.
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GRANDMA’S 4 EGG SPONGE WITH PASSIONFRUIT ICINGSubmitted by Susan from a family recipe
My grandmother was a terrific baker and this is her recipe. She was a keen gardener and always had an abundance of passionfruit in the summer. Sponge cakes have a reputation of being tricky, but if you follow her tips all will be well.
INGREDIENTS• 4 fresh eggs, separated, room temperature• 1/2 cup caster sugar• 1/2 cup wheaten cornflour • 3 dessert spoons plain flour• 1 teaspoon cream of tartar • 1/2 teaspoon bicarb soda
Filling• Whipped cream• Jam (homemade if possible)
Icing• Flesh from 1-2 passionfruit of 3 cubes of frozen passionfruit • Approx. 1 cup icing sugar or mixture
METHOD1. Preheat oven to 180C and use butter to grease 8 inch tins and
measure out your ingredients. Sprinkle in some flour and tip out the excess, and line the bottoms with baking paper.
2. Ensure that your mixing bowl and beaters are clean and dry and wipe out with a little vinegar on a dish or paper towel just to make sure.
3. Get all of your ingredients ready and measure them out before you begin as you want to get the mixture into the oven as quickly as possible to preserve the air you are about to incorporate into the mixture. Avoid a plastic mixing bowl (Grandma’s was enamel) and use handheld beaters if you have them.
4. Sift the dry ingredients together 3 times onto a sheet of baking paper and set aside.
5. Beat 4 egg whites until stiff. Add the caster sugar followed by the egg yolks and beat until fairly light in colour and stiff. Fold in the sifted dry ingredients quickly and well with a spatula or metal spoon.
6. Divide mixture evenly into the prepared tins. Tap tins on bench a couple of times to remove air bubbles, and place on the middle shelf of your oven.
7. Bake for 20 -25 minutes until risen, golden and coming away from sides of tin. It should spring back when touched lightly in the centre. Turn out onto a cake rack to cool.
8. To assemble, place one cake upside down on serving plate. Spread with jam and top with as much whipped cream that you can get away with. Place other cake on top.
9. In a small bowl, mix enough sifted icing sugar to the passionfruit with a flat bladed knife until stiff and spread onto the cake. Enjoy with a cup of tea.
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GINGER FLUFF SPONGESubmitted by Vanessa adapted from a CWA recipe and available in the CWA Calendar of Cakes cookbook
This is dear to my heart as it is a cake my Nana always made and as a kid, I loved its magical name. Sadly, my Nana’s recipes were lost, and this one (circa 2000) is now my version of ‘magic’.
INGREDIENTS• 4 eggs• 3/4 cup sugar• 1/2 cup cornflour• 1 dessert spoon plain flour• 2 teaspoons ginger• 1 teaspoon cocoa• 1 teaspoon cinnamon• 1/2 teaspoon bicarbonate soda• 1 teaspoon cream of tartar• 1 dessert spoon golden syrup
METHOD1. Beat the eggs and sugar for 20 minutes (by
hand) or until creamy.2. Then sift in the flours, cocoa, cinnamon,
ginger, cream of tartar and carb soda.3. Fold into the egg mixture and mix all
together, lastly adding the warm golden syrup, folding lightly.
4. Bake in two round cake tins in a moderate oven for 30 minutes or until sponge bounces back when touched.
5. Cool on cake rack then fill with raspberry jam and top with whipped cream.
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LEMON MYRTLE PAVLOVA Submitted by Clint from a family recipe
My mum used to do the great Aussie (NZ) icon, The Pav. But had a thought, can it be made more Indigenous (to show support). Found a good recipe, simplified it and added more ‘local’ grub.
INGREDIENTS • 2 Tbs corn flour (should be sifted but who does that?)• 1.5 cups or 330g caster sugar• 0.5 tsp ground lemon myrtle (Indigenous)• 1 vanilla bean, split, seeds scraped, or an equivalent amount of vanilla essence• 6 eggs for whites (room temperature)• 0.5 tsp cream of tartar• 1 tsp white vinegar• 300ml thickened cream• 2 mangos• 1 Packet Macadamias (roasted, not salted) (Indigenous)• 8-10 fresh Frangipani flowers and some small leaves (Indigenous)• 10 finger limes (Indigenous)
METHOD1. Separate the eggs. Leave the whites out so they get to room temperature. Keep the yolks for
custard.2. Preheat the over to 150 degrees C. Butter a baking tray and line with baking paper. Lightly dust it
with some of the cornflour.3. Create a mix of sugar, lemon myrtle and vanilla seeds in a food processor and whiz until fine. Sift
into a bowl. Place the egg whites and cream of tartar in an electric mixer fitted and whisk to soft peaks. Keep the motor running, add 1 tbs sugar mixture every 30 seconds, whisking until well mixed in. Continue to whisk until thick and glossy (approx. 5 mins). Gently fold through the vinegar and the remaining 1 tbs corn flour, then spread meringue onto prepared tray into a 22cm-diameter round. Using a palette knife, spread the sides upwards to make a slightly higher edge and a lower centre to create a well for the topping.
4. Place the pavlova in oven, then immediately reduce oven temperature to 100°C. Bake for 1 1/2 hours or until dry and crisp. Turn off oven and cool with the door ajar for at least 2 hours.
5. Whip the cream to soft peaks. Plop it on the pavlova. Slice mango thinly, then sprinkle on top. Crush macadamias, then sprinkle them on top. Get the pearls out of the finger limes, then squeeze them, or, sprinkle pearls on as-is. Use frangipanis to decorate.
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SAVOURY
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BEEF NIÇOISESubmitted by Garry
In 2013 I was staying in the Dordogne at a Gité near the village of Monpazir, ate this dish in a local restaurant and loved it! This is my version with local SA ingredients. Perfect for gourmet cooks like Ali or David... Black olives and anchovies give this special beef dish a traditional Mediterranean touch and interesting smoky flavour.
INGREDIENTS• 1-1.5kg beef shin• 2 tablespoons oil• 125g streaky bacon or pickled pork, rind removed and cut into strips• 3 garlic cloves, crushed• 6 carrots, sliced• 6 red onions, sliced• 3 tomatoes, chopped• 5 sprigs parsley, coarsely chopped• 2 tablespoons fresh mixed herbs such as rosemary, thyme, basil or oregano, chopped or 1 teaspoon
dried mixed herbs such as rosemary, thyme, basil or oregano• 1 1/2 cups red wine• 7cm strip orange rind• 2 fresh bay leaves• 425g tinned tomatoes, with juice• 2 or 3 anchovies• 2 tablespoons red wine vinegar• Sea salt, freshly cracked black pepper• 8-12 black Kalamata or Kolossa olives, pitted & halved• parsley, chopped, to garnish
METHOD1. Heat half the oil in a large frying pan over medium-high heat. Add beef, bacon [or pork]. Cook,
turning occasionally, for 5 minutes or until browned. Transfer to the bowl of a 5.5-litre slow cooker.2. Heat remaining oil in the same pan over medium heat. Add onion, carrot, tomatoes, tinned
tomatoes and garlic. Cook, stirring occasionally, for 5 minutes or until softened. Transfer to the slow cooker.
3. Add wine and all other ingredients to slow cooker. Stir to combine. Cover with lid. Cook on low for 6 to 8 hours (or on high for 4 hours), removing the lid halfway through cooking to help thicken the dish.
4. Remove and discard orange rind and bay leaves. Serve with pasta, brown rice or mashed potatoes.
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BEST PASTY RECIPESubmitted by John
After many years of baking ‘home made pasties’ this one is now a family favourite and never fails.
INGREDIENTS• 6 sheets puff pastry• 300 gm mince beef• 6 med potatoes, chopped chunky • 10cm slice of butternut or similar pumpkin, chopped coarsely • 3 small carrots • 1 ea of parsnip, swede and turnip and one onion, all chopped fine• Handful of frozen peas• Pepper (1level tsp) and salt (2 heaped tsp)
METHOD1. Mix up well in a big bowl, place mix on each sheet and there should be enough to make 6 large
pasties, roll pastry over the mix, paint with egg mix, press edges with a fork to seal, prick the top of each pasty to let out the steam while cooking.
2. Cook at 200C for up to 15 minutes or until browned then reduce heat (cover with foil once brown) then for another 30 minutes.
3. Enjoy with a nice blob of tomato sauce.
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BRAZILIAN CHEESE BALLSSubmitted by Cheryl
My brave friend had her breasts and uterus removed recently because she has the cancer gene made me these after I cooked for her to help her to get well.
INGREDIENTS• 1 egg• 1/4 cup olive oil (60ml)• 1/2 cup Milk (120ml)• 1/2 cup grated cheese• 1/2 cup grated parmesan cheese• 1 teaspoon salt• 1 cup tapioca flour
METHOD1. Blend Everything in the blender. 2. The mixture will be liquid, that’s normal!3. Pour into greased muffin baking tray.4. Bake in Oven at 180ºC until golden, approx. 25 min.
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BRAZILIAN CHEESE PUFFS Submitted by Susan
These are a doddle to make, even for non-bakers. They are impressively puffy, golden with a crisp crust and a gooey, cheesy centre and naturally gluten free.
INGREDIENTS• 1 egg• 60g olive oil• 160g milk• 170g tapioca flour (easy to find in the Asian section of the supermarket)• 50g grated mozzarella • 50g grated parmesan cheese• 1 teaspoon sea salt
METHOD1. Preheat oven to 200C and grease 2 mini muffin trays. 2. Put all ingredients in a food processor and pulse until combined or mix by hand in a bowl with a
whisk. 3. Pour into greased muffin tins until 3/4 full. Bake for 20 min, until golden and puffed. Best served
warm.
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CHEESE-ZUCCHINI MUFFINS / MINI-LOAVES Submitted by Suphaluck
I have cooked these at many Country Shows in the Northern region and have never failed to come away without a prize.
INGREDIENTS• 360g plain flour• 2½ teaspoons baking powder• 1 teaspoon salt• ¼ teaspoon ground black pepper• 1/8 teaspoon cayenne pepper• 220ml milk• 1 large egg• 2 tablespoons sun-dried tomato, chopped• 2 tablespoons extra virgin olive oil• 130g grated zucchini• 100g grated cheddar cheese• 1 spring onion, finely chopped• 1 tablespoon fresh thyme, chopped
METHOD1. Preheat the oven to 170C and grease a muffin/mini loaf pan.2. Add flour, baking powder, salt, black pepper and cayenne pepper to a large bowl and combine;
set aside.3. Whisk the milk, egg, and extra olive oil together. Add the wet ingredients to the dry ingredients and
whisk until just incorporated.4. Stir in the zucchini, cheddar, spring onion, sun-dried tomato and thyme with a wooden spoon until
evenly dispersed. The batter will be very thick, don’t worry. It’s OK.5. Spoon the batter into the muffin- /mini-loaf pan (about 3/4 full) and bake for 30-35 minutes or until
the tops are just golden and a skewer inserted in the centre comes out clean.6. Allow muffins / mini loaves to cool in the pan for around 10 minutes before removing to cool
completely on the rack.7. These muffins can be stored in an airtight container at room temperature for up to 3 days, or you
can freeze for up to 3 months.
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EASY BAGELS Submitted by Natalie
DOUGH INGREDIENTS• 1.5 cups Self Raising Flour• 1 cup Greek Yogurt
Glaze• 1 egg• Chia seeds to sprinkle on top
METHOD1. Preheat oven to 180C. 2. Combine flour & yogurt in a bowl and mix until it forms a sticky dough.3. Remove from bowl and lightly knead on a floured bench.4. Divide dough into equal portions and roll each portion into a sausage shape and join to create a
circle.5. Place bagels on a tray lined with baking paper.6. Lightly Mix egg in a separate bowl and brush bagels with the egg wash, sprinkle chia seeds over the
top.7. Bake in oven until golden brown, approx. 20 minutes.8. These can be served as savoury, with smoked salmon, cream cheese and lettuce or just with jam &
cream cheese, the choice is yours!
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EGYPTIAN ROASTED BEETROOT DIP Submitted by Kelly
A very simple dip bursting with flavour & colour. Always a favourite at parties.
INGREDIENTS • 2 medium sized Beetroots• 2 Garlic Cloves• ½ cup Greek Yoghurt• 1 TBS Lemon Juice• 1 TBS Extra Virgin Olive Oil• ¼ tsp ground Cumin• ¼ tsp ground Coriander Powder• ¼ tsp Paprika• Salt & pepper• Toasted Pine Nuts and Feta for garnish
METHOD1. Preheat oven to 220 degrees celsius.2. Cut off the beetroot stems 1 cm from
the roots. Scrub the beetroots and wrap them individually in aluminium foil. Wrap the unpeeled garlic pods also in foil.
3. Bake the beetroots for 1 hour in the oven. Place the wrapped garlic pods also in the oven 40 minutes after placing the beets to bake.
4. Cool the beets. Peel both the beets and the garlic. Chop the beets roughly.5. Place the beets, garlic, yoghurt, lemon juice, olive oil, cumin, coriander, and paprika in a food
processor and process till smooth and creamy. 6. Season to taste with salt and pepper. Chill till required. Serve with warm, crusty bread or crackers.
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END OF WEEK MUFFINS Submitted by Belinda
This was a new category for 2019 and I won first prize for my pizza theme. The category was invented to encourage us to use up our leftovers. ABC radio showcased it when the 2019 show was on- I rang in to say I won!
INGREDIENTS• 2 cups SR flour• 1/4 cup vegetable oil• 1 cup of milk• 1 tablespoon lemon juice• 1 egg• any mix ins you like- I did a pizza theme (about a cup of roasted veg like tomato, zucchini, capsi-
cum, even mixed herbs for flavour, olives, bacon, sausage cut up-anything you have needing to be used up that is hanging around in the fridge!)
METHOD 1. Sour milk with the lemon juice in a cup- leave for about half an hour until the milk curdles.2. Mix together flour and mix ins of your choice. Put wet ingredients together, then fold wet into dry
ingredients- do not over mix!3. Put into greased muffin trays into a 200C oven. Bake until risen and golden.
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GYOZASubmitted by Cheryl
I tried to make every dumpling from the world during COVID when I was home from work. We used to eat them every week.
INGREDIENTSFILLING• 1 1/2 cups green cabbage, very finely chopped• 1 tsp salt, separated• 1 lb / 500g ground pork (mince) (fattier the better)• 1 cup garlic chives, finely chopped (Note 1)• 1 garlic cloves, crushed• 1 tsp ginger, grated• 1 tsp sesame oil• 1 tbsp cornstarch / corn flour• 2 tsp soy sauce
GYOZA• 1 tsp cornflour (cornstarch) - for tray• 40 - 45 round wonton (gyoza) wrappers
(Gow Gee wrappers) - 1 1/2 packets (Note 2)• 3 tbsp vegetable oil (or other cooking oil)
DIPPING SAUCE• Soy sauce• Rice wine vinegar• Chili oil (Rayu is Japanese chili oil)
METHOD1. Combine cabbage and 1/2 tsp salt in a small bowl, then set aside for 20 minutes to allow the
cabbage to wilt slightly.2. Place remaining Filling ingredients (including remaining 1/2 tsp salt) in a large bowl. Squeeze out
any excess water from the cabbage and add to the bowl.3. Use your hands to mix the Filling.4. Sprinkle a baking tray with 1 tsp of cornstarch / cornflour.5. Place 1 gyoza wrapper on your palm (left hand for right-handed people). Dip your finger in water
and run it around the edge of half the gyoza wrapper (to seal).6. Place 1 slightly heaped tbsp of Filling on the wrapper. Fold wrapper over and use your right hand
assisted by your left hand thumb to create 4 pleats. Press to seal and place on the tray. Repeat with remaining wrappers.
TO COOK7. Heat 1 tbsp oil in a large skillet (that has a lid) over medium high heat.8. Place about 12 gyoza in rows, slightly overlapping each other. Cook until the underside is light
golden, then pour 1/3 cup of water around the gyoza and place the lid on.9. Cook until the water has completely evaporated (so the golden underside is not wet and soggy)
and the wrapper is slightly translucent on top - about 3 to 4 minutes. (See video)10. Use an egg flip to transfer onto a plate upside down i.e. golden side up.11. Serve with Dipping Sauce.
DIPPING SAUCE12. Serve each ingredient separately so people can mix according to their taste. I use about equal
portions of soy sauce and vinegar with a generous splash of chili oil.”
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HOKKIEN NOODLE SALAD Submitted by Melanie
This recipe has no big back story, not handed down from mother to daughter, is a recipe my two boys love. When they moved out of home it was the only recipe requested. It’s not complicated or long winded but fresh and easy (like their mum!)
INGREDIENTS• 900gm Hokkien Noodles• 6 spring onions, sliced diagonally• Large red capsicum, thinly sliced• 200gms snow peas, sliced• One carrot, sliced diagonally• 60g fresh mint, chopped• 60g fresh coriander, chopped• 100g roasted cashew nuts• Sesame Dressing• 2 teaspoons sesame oil• 1 tablespoon peanut oil• 2 tablespoons lime juice• 2 tablespoons kecap manis (sweet soy sauce)• 3 tablespoons sweet chilli sauce
METHOD1. Gently separate the noodles and place in a large bowl, cover with boiling water and leave for two
minutes, rinse and drain.2. Put the noodles in a large bowl, add spring onions, capsicum, snow peas, carrot, mint and
coriander. Toss together well.3. To make dressing: whisk together the oils, lime juice, kecap manis and sweet chilli sauce. Pour the
dressing over the salad and toss again. 4. Sprinkle the cashews over the top and serve immediately.
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LEEK, ONION AND RICOTTA TART Submitted by Ann
With the number of vegetarians amongst our family and friends increasing, I’ve been on the lookout for interesting recipes that will suit everyone. This one’s a winner.
INGREDIENTS• 5 leeks, washed and sliced into rings• 3-4 tablespoons extra-virgin olive oil• 2 large onions sliced finely• 4 cloves of garlic, crushed• A handful of fresh, flat-leaf parsley, chopped• 3 tablespoons chopped, fresh oregano• 4 eggs• 600g ricotta cheese• 3/4 cup grated Parmesan cheese• Salt and freshly ground black pepper• 2 tablespoons butter• 1 cup Panko breadcrumbs
METHOD1. Preheat oven to 180C.2. Heat the olive oil in a heavy frying pan, add leeks, onions and garlic and cook very slowly for about
20 minutes until soft and golden.3. Allow to cool a little and then add the herbs.4. Beat the eggs in a large mixing bowl. Add the ricotta and mix well. Add 1/2 cup of the grated
Parmesan, the leek and onion mixture and salt and pepper.5. Turn into a 22cm spring-form tin that has been brushed with melted butter and coated with some of
the Panko breadcrumbs.6. Mix together the remaining breadcrumbs with 1/4 cup Parmesan and scatter over the top.7. Bake for 1 hour until firm and golden.8. Rest for at least 15 minutes before turning out from the tin and cutting into wedges.
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PESTO PUFF CHICKEN Submitted by Kelly
Tender chicken breast fillet, with a layer of pesto, and then wrapped in puff pastry, and cooked until golden brown & flaky. It’s a winner in our home and so simple to make!
INGREDIENTS • 2 Chicken breast fillets, Skinless• 2 Sheets puff pastry, thawed • 3 tablespoon Pesto • Vine ripened Cherry tomatoes • Green Beans • Salt & pepper• 1 egg, beaten • Olive oil
METHOD 1. Flatten the chicken breasts by pounding between 2 sheets of baking paper, with a rolling pin (or the
likes) until the fat ends are the same thickness as the skinny ends. 2. Place them in a roasting tray, season with sea salt and black pepper. Spread over the pesto evenly
along each piece of chicken.3. Cut each sheet of puff pastry in halves, and then cut each half into thick strips. You will need about
8 per breast.4. Lay strips of puff pastry, slightly overlapping – over each breast until covered. Using a sharp knife cut
excess pastry off around the edges but leave enough to slightly tuck under the chicken. Brush with the beaten egg.
5. Place the tomatoes into a separate baking dish and lightly dress in oil. Season with salt. Put the chicken onto the top shelf of a pre heated oven set to 190 degrees, and the tomatoes onto the shelf below.
6. Cook for 25-35 minutes or until the chicken is cooked through and the puff pastry is golden and flaky.
7. Boil some salted water and cook the beans for approximately 6 minutes or until just tender. Serve plated with the beans on the bottom, the cut chicken and tomatoes on top.
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PORK, PUMPKIN AND FETA SAUSAGE ROLLS IN SPELT WHOLEMEAL BUTTER PUFF PASTRY Submitted by Christine
INGREDIENTSFilling• 400g pork mince• 110g grated fresh pumpkin• 30g fresh breadcrumbs• 120g Danish feta• 1tblspn Worcestershire Sauce• 2tspns dried fennel seeds• 1tspn onion powder• 1.5tblspns honey• 1 pinch salt• 1 pinch freshly cracked black pepper• 1 large egg• 1 egg extra for egg wash• Extra fennel seeds to garnish
METHOD 1. For the pastry, mix the cold butter with the flour and salt so that the tiny squares of butter are
coated, then add the water in batches and knead very gently until just incorporated. Shape into a rectangle about 2-3cm thick, wrap in clingfilm and chill in the fridge for at least 20 minutes.
2. On a surface dusted with the wholemeal spelt flour, roll the pastry in one direction into a long rectangle. Fold the bottom up two thirds and the top down one third to meet it. Fold over exactly in half like closing a book. Give the dough a 90 degree turn and repeat the process again. Wrap in clingfilm and rest in the fridge for another 20 minutes (if not more) before rolling out to be 3mm thick and cut a shape 27cm x 36cm.
3. In a large bowl add the pork mince, grated pumpkin, breadcrumbs, fennel seeds, onion powder, egg, honey, salt and pepper and Worcestershire sauce. Mix well with a wooden spoon.
4. Break the feta up into medium size pieces and gently mix through the mixture by hand, trying not to break the pieces up too much.
5. Cut the pastry sheet into two along the length of the pastry. Place both lengths onto a baking tray lined with baking paper.
6. Divide the mixture into two and place in the centre each length of pastry long ways so it forms a sausage shape approx. 3cm wide and 2.5cms high.
7. Whisk the remaining egg lightly with a fork and using a pastry brush, brush the egg wash along the length of each pastry strip furthest away from you.
8. Lift the pastry edge closest to you and wrap it over the top of the pork mixture and rolling it over tucking the pastry into where the pork mixture meets the pastry, then roll it over further onto the egg washed edge. Roll the join under the sausage roll.
9. Repeat with the other length of pastry.10. Brush the top of each roll with egg wash and sprinkle with more fennel seeds. Place the tray into the
fridge to chill for 15 minutes.11. Using a very sharp knife, cut each roll into 6 even pieces and move the pieces apart slightly.12. Bake for approx. 30 minutes until the centres are cooked and the pastry golden brown.13. Serve hot with something like an apple and tomato chutney.”
Pastry• 500g white spelt flour• 275g water• 500g cold butter, cut into
very small dice• 10g salt• 100g wholemeal spelt flour
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PORK, SAGE AND ONION SAUSAGE ROLLS. Submitted by Vera
Coming from England, the only sausage roll is a pork one, so I had to make my own using the ingredients I had to hand that most tasted like a traditional Pommie sausage roll. My kids love them!
INGREDIENTS• 3 sheets frozen puff pastry (or home-made)• 85g (1/2 box) Paxo sage-and-onion stuffing mix• 500g pork mince• 10g salted butter, room temperature• 20g tomato ketchup• 1 egg yolks• Salt and pepper, to season
METHOD1. Pre-heat the oven to 200C.2. Defrost pastry sheets by laying them out singly on their plastic lining sheets on the kitchen
countertop.3. In a large bowl, add correct amount of boiling water to stuffing mix, according to packet
instructions. Also add butter. Stir thoroughly to combine.4. Add pork mince and mix until evenly combined. Season with salt and pepper if necessary.5. Cut the pastry sheets in half lengthways and squirt a bead of tomato ketchup down the centre of
the length of pastry.6. Lay the stuffing mixture on top of the ketchup. The mixture should have a diameter the same as a
20c coin. Then brush the pastry all over with beaten egg. Roll the pastry over the stuffing mixture and press the edges to seal well. Cut into 2.5cm sausage rolls. Slash top with two knife cuts. The sausage rolls can be frozen at this stage, if required.
7. Brush the top with the remaining egg. Transfer to a baking tray. Bake for 25 minutes (or 30-35 minutes from frozen), or until the pastry has risen and is golden-brown and the filling is cooked through.
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POTATO & CHEESE BALLSSubmitted by Kelly
I had some leftover mashed potato one day and wanted to create something with it so this is what happened! Crispy on the outside, and soft on the inside with a hidden pocket of cheese in the centre.
INGREDIENTS• 4 Potatoes, peeled
(use ones that are best for a creamy mash) • 50g sweet corn• 50g cheddar cheese, grated• 50g mozzarella cheese, grated• Salt & pepper to taste• Garlic powder • Flat leaf parsley chopped finely• 1 TBS Chives, chopped • ½ tsp dried oregano• 1 ½ TBS cornflour• Panko breadcrumbs • Canola oil for frying
Batter:• 1 TBS cornflour• 3 TBS plain flour• 1/3 cup water
(add more or less as needed)
METHOD1. Cook potatoes in boiling water until really soft. In a big bowl mash potato with a fork until smooth
and no big lumps are left.2. Once mashed add salt, black pepper, cheddar cheese, sweet corn, parsley, chives, garlic powder,
dried oregano and cornflour. Mix everything well. Check the taste and add more salt or black pepper if required.
3. Take about one tablespoon of the potato mixture and shape it into a ball then flatten it. In the centre add some grated mozzarella cheese and carefully close it into a ball. Making sure to completely enclose the mozzarella in the ball. Repeat the process with the rest of the potato mixture.
4. In a small bowl add cornflour, flour and gradually add water. With the help of a spoon mix everything into a neither too thick nor too thin batter. Make sure there are no lumps.
5. Dip each potato ball first in the batter and then roll into the breadcrumbs making sure it’s all covered.
6. Heat oil and once ready, slide the cheese balls gently into the hot oil and fry on medium heat.7. Turn a couple of times using a slotted spoon to ensure an even golden-brown colour. 8. Once golden-brown remove from the oil and transfer onto a paper towel to remove the excess oil.9. Serve warm with sweet chili sauce.
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PUMPKIN SCONESSubmitted by Susan
My great aunt Ruby was a terrific cook. She lived into her nineties and was still baking in her tiny kitchen, producing the best pumpkin scones and cream horns in town. I was lucky enough to be given her recipe.
INGREDIENTS (MAKES APPROX. 18)• 60g butter• 60g caster sugar• 1/2 teaspoon lemon zest• 1 egg• 275g (1cup) cold, cooked pumpkin chopped roughly or mashed• 125ml milk• 1/4 teaspoon nutmeg• 1/4 teaspoon allspice• Pinch salt• 400g Self Raising Flour, plus extra for kneading
METHOD1. Preheat oven to 220-250C2. Cream butter, sugar and lemon zest.3. Add pumpkin and beat well.4. Add the unbeaten egg and mix well.5. Fold in the sifted dry ingredients alternatively with the milk to make a soft dough.6. Turn out onto a floured mat and knead lightly until it comes together. Pat out until it is 4-5 cm high
and stamp out scones with a cutter and place on a floured or lined tray.7. Place in oven and cook for 12-15 minutes.
Notes:I bake my pumpkin in the oven whilst doing a roast and pop the leftover pumpkin into the freezer, but the pumpkin can be steamed, cooked on the stovetop or in the microwave. I tend to use butternut pumpkin, but any variety will do. The scones freeze well, and I usually keep a batch in the freezer for school lunchboxes or visitors. They’re delicious with jam and cream, or simply buttered and eaten warm.
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SAUSAGE AND BEAN BAKESubmitted by Vera
A family favourite for 20 years! I found it in a cookbook years ago and adapted it to my family’s taste. The kids expect it at least once a fortnight!
INGREDIENTS• 500g of your favourite sausages (I use Slape & Son Old English Pork Chipolata’s)• 400g baked beans• 2tbsp vegetable oil• 1 brown onion, finely diced• 100g cheese, grated• 600g potatoes• 30ml milk• 50g salted butter• Salt and pepper
METHOD1. Preheat oven to 180C/Gas Mark 4.2. Boil potatoes for 20-25 minutes, under tender. Drain out water, then add butter and milk to the pan.
Mash potatoes.3. Add 1tbsp of oil to a frypan, and fry sausages until cooked through, turning regularly. Using the
same pan, add remaining oil and fry onions gently until translucent and soft.4. Cut up sausages into 1cm chunks and place in a 5cm deep ovenproof dish. Mix in cooked onions
and baked beans. Then add half of the grated cheese.5. Add the mashed potato over the sausage and bean mixture. Add another layer of grated cheese.6. Bake in the oven for 20-25 minutes until the cheese has melted and the beans are bubbling.7. Serve hot with a fresh, leafy salad.
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SOUR DOUGH STARTER BISCUITSSubmitted by Collette
You started your sour dough & now the starter is sitting there. Bubbling at you. Needing to be fed. So here is a simple way to use some of it as a tasty biscuit. Great recipe for child helpers. Sour Dough Starter Seedy Biscuits.
INGREDIENTS (MAKES APPROX. 60 BISCUITS)• ¾ cup sour dough stater• ½ cup sesame seeds• ½ cup sunflower seeds• ½ cup flax seeds• ½ cup pepitas• ½ cup poppy seeds• ½ teaspoon lemon pepper seasoning• 1 table spoon dried oregano• 1 teaspoon caraway seeds • ½ teaspoon cumin• ¼ teaspoon ground coriander• 1 tablespoon dried rosemary• 1 teaspoon dried mixed herbs• ½ teaspoon dried stock powder• 1 cup plain flour• 1/3 cup of water
METHOD1. Preheat oven to 160C2. Place sour dough starter, herbs spices, seeds, flour and stock powder into a large mixing bowl, and
using an electric mixer, mix well. Slowly add the water until a stiff dough is formed.3. Take handfuls of the dough, and between 2 sheets of grease poof paper, roll with rolling pin until
dough is very thin.4. Using a scone cutter, cut out the shapes, and place on baking trays lined with baking paper. These
biscuits can be close as there are no rising agents.5. Spay biscuits with canola oil, and using a salt grinder, grind rock salt over the top of the biscuits.6. Place into the oven and cook until biscuits are a light brown and crisp, about 25-30 minutes.7. Cool flat on a wire rack, and store in an airtight container.
Variations Add dried Parmesan cheese to your mixture. Sprinkle with paprika instead of salt. Add cayenne pepper for extra bite.
Add wattle seeds, amaranth, chia, or whatever there is in the panty. Eat with cheese, hummus, a spiced beetroot dip, or just crunch them by themselves and taste all the seeds, and hints of herbs and spices.
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TRADITIONAL ENGLISH PORK PIESSubmitted by Vera
Being a Pom, I have been craving for a ‘traditional’ pork pie and this recipe fits the bill!
INGREDIENTS (MAKES 4 PIES)• Hot Water Crust Pastry• 350g plain flour, sieved• 160ml water• 110g lard• 1tsp salt• 1 egg, beaten• Pork Pie Filling• 500g pork shoulder, 1cm dice• 1tsp dried sage• 1tsp salt• 1tsp pepper• Pork Pie Jelly
(alternative simpler jelly recipe at end)• 1 pig trotter• 1 litre water• 1 brown onion, halved• 1tsp salt• 1tsp white pepper
METHODMaking the Hot Water Crust Pastry 1. Preheat the oven to 180C.2. Sieve the flour into a large, ovenproof mixing bowl and pop in the oven to warm. You’re not trying
to cook the flour, just warm it and the bowl through, so reduce the heat as necessary if you don’t get to work on the pastry straight away.
3. Place the water and lard into a saucepan. Gently bring to a boil and when the lard has melted, pour into the flour and salt mixture.
4. Stir with a wooden spoon until well combined. Working quickly, knead the dough when it is cool enough to handle.
5. Place on a floured board and cut off 1/3 of the dough. Replace this into the mixing bowl with a tea towel over the top to keep the heat in. This off-cut will be ‘lid’ to the pies.
6. With the remaining 2/3 to make the ‘body’ of the pies. Work on one portion of dough at a time, keeping the rest in the warm bowl.
7. Making the Pork Pie Jelly8. I use pigs’ trotters for my savoury pork pie jelly, but you can also use gelatine sheets if you prefer as
it is much quicker (recipe below).9. Place the cleaned trotter into the slow cooker along with the water, onion, salt and white pepper.
Cook on high for 4 hours, or on low overnight.10. I like to split the trotter halfway through the cooking time to allow more of the gelatine to be
released into the cooking water.11. Once cooked, drain well, keep the stock. The debris can be disposed of and any extra stock can
be frozen in ice cube trays and used in soups, stews and casseroles to enrich and boost nutrition.
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Alternative jelly recipe12. Soak 6 gelatine leaves in cold water for about 5 mins, then remove and squeeze out the excess
water. Heat 300ml chicken stock until almost boiling. Remove from the heat and stir in the gelatine. Leave to cool to room temperature.
Making the Pie13. Cover an upturned glass with glad wrap, then mould the warm pastry into an even layer with your
hands. There should be a small overhang to seal the lid on.14. Carefully remove the pastry from the glass and tie a strip of folded baking paper around the ‘belly’
of the pie to help hold it up. Repeat with the remaining dough.15. Mix together the pork, sage, salt & pepper. Carefully fill each pie with 1/4 of the mixture, pressing
down as necessary and leaving the meat in a dome shape in the middle.16. Divide the ‘lid’ pastry into as many pies as you are making and roll each piece out into a circle.17. Brush the overhang area with the beaten egg and place the lids on.18. Seal the edges of the lids and body pastry together, by pressing the pastry together firmly, or crimp
it to finish.19. Using the tip of a sharp knife, pierce a hole in the pastry and twist the knife to make the hole round
and a little larger. This is where you will pour in your stock once baked, so the hole needs to be big enough to fit a funnel tip.
Baking the Pies20. Brush the pies generously all over with egg wash. The more egg used, the shinier the pies will be.21. Bake the pies in the preheated oven for 20 minutes. Then reduce the oven to 160C and continue
cooking for a further 40-50 minutes.22. Halfway through the cooking time, take out of the oven, remove the baking paper sleeves and
brush again all over with egg wash. Return to the oven to finish cooking. It is useful to have a probe thermometer to check the meat temperature, once it reaches 65C it is ready to come out of the oven.
23. Set the cooked pies to cool on the kitchen counter. When at room temperature, move to the fridge to let cool fully.
Filling the Pies with Jellied Stock24. If jellied stock has solidified, warm 200ml in a pan until liquid again.25. Take the cold pies and gently insert the tip of the funnel into the hole in the lid. Alternatively, a meat
injector could be used here.26. Pour the hot jellied stock into the hole slowly. Allow it time to soak down into all the gaps and
crevices.27. When the pies are full of stock, return them to the fridge to fully cool again. Do not cut into them
until the stock has had plenty of time to solidify, preferably overnight. When ready to eat, cut the pie into wedges to see your work of art, and enjoy!
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ZUCCHINI SLICE Submitted by Joan
It is a historical photocopied document in my recipe book. It’s headed 5AN 891 Music Maker. Talkback to the experts - Cooking with Margaret Kirkwood. Tues 21st February 1984.
INGREDIENTS• 340 g grated zucchini• 1 chopped onion• 3 chopped bacon rashers• 1 cup grated cheese• 1 cup SR flour• 1/2 cup oil - I omit• 5 eggs - I use 3 large• Salt, pepper
METHOD1. Combine everything. Put into lasagne dish. Bake in moderate oven for about 1 hour.
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GLUTEN
FREE
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ALMOND CAKE - GLUTEN FREE Submitted by Lynn
I have recreated a Gluten Free almond sponge cake as my daughter is a coeliac. This can be baked in two tins or as a swiss roll.
INGREDIENTS• 1 cup butter or margarine• 1 cup caster sugar• 3 large eggs• 1 tsp vanilla extract• 1 tsp almond extract• 1 cup gluten free SR flour• 1/2 tsp xanthan gum• 1 1/2 cups almond meal• 1/4 cup flaked almonds• 50g dark chocolate
METHOD1. Cream the butter or margarine until light and fluffy. Beat the eggs and extracts together in a small
bowl and gradually add to the sugar mixture. Mix well between each addition. Sift the flour and xanthan gum and mix with the almond meal until well mixed and smooth.
2. Pour into an 8-inch lined tin and sprinkle top with the flaked almonds. 3. Bake at 160C for 45-55 minutes, or until a toothpick comes out clean. 4. Cool on a wire rack. Melt the chocolate and drizzle over the cold cake.
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CAN’T TAKE MY EYES OFF YOU - CHOCOLATE AND ORANGE CAKE (GF & DF) Submitted by Rikki
As someone who loves cake but is gluten intolerant, this cake is absolutely divine! Whilst cooking, the orange essence fills your house and a delicious cake that stays moist for days
INGREDIENTS• 1 1/2 teaspoons of orange blossom essence • 1/2 teaspoon of vanilla essence • 2/3 cup of near boiling water • 5 tablespoons of sifted unsweetened cocoa • Half a cup of olive oil • 4 regular eggs• 1/2 teaspoon of baking soda• Pinch of sea salt • 2 cups of almond meal • 1 cup of castor sugar (for the cake)• 2 cups of castor sugar (for the toffee)• 15 almonds (for the toffee)• 1 Tablespoon of icing sugar to decorate
METHOD1. Preheat Oven to 180 degrees and grease a spring-form tin with some of the olive oil. Line the base
with baking paper.2. In a small bowl, combine the sea salt, baking soda and almond meal. In a separate small bowl,
combine and whisk the sifted cocoa and near boiling water until it turns into a paste. Once the paste has been achieved, you can then add your orange blossom and vanilla essence. Add the castor sugar, eggs and olive to a large bowl and beat on a high speed for 4 minutes. The batter will start to thicken.
3. Reduce the speed of your beaters and add the almond meal and chocolate paste mixtures and beat until The mixture is combined. Once the mixture is combined, pour it into your pre-prepared cake tin and then bake for 50 minutes. Once the cake has baked, let it sit on a cooling rack for at least 20 minutes before removing from the spring form pan.
4. To make the toffee, add the castor sugar to a medium heated saucepan. The sugar will begin to melt after a few minutes. Best to constantly watch and stir the sugar as it can change very rapidly. Whilst the sugar is melting, poke the skewers into the almonds.
5. Once the sugar has melted, turn off the heat and allow the sugar to become a tacky. Dip the skewered almonds into the toffee and allow the toffee to drip and stretch down from the almonds as you pull them. Best to keep a heavy cookbook nearby, so you can secure the skewers from being damaged whilst you’re making additional toffee almonds. If the toffee becomes too hard, simply turn the heat on a low setting and it will begin to melt again.
6. Once the cake and toffee has completely cooled, add some icing sugar on top (as you can see, I chose to create a design using a paper doily). Add the almond toffee shards and serve with whatever you heart desires! I choose a dairy free ice cream, although a mascarpone or Chantilly cream would be absolutely delicious paired with this cake.
7.
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GLUTEN FREE SWISS ROLL Submitted by Lindley
I have created this recipe a as my daughter is a coeliac.
INGREDIENTS• 4 eggs room temp. separated • 2/3 cup caster sugar• 1 tablespoon golden syrup, warmed• 1 tablespoon good cocoa• 1/2 cup gluten free cornflour and • 2 tabs gluten free plain flour• 1/2 teas carb soda
METHOD1. Beat egg whites till stiff, gradually beat in the caster sugar, then yolks one at a time, then syrup.2. Sift dry ingredients twice, then a third time over the egg mixture and gently fold in.3. Bake in either 2 lined tins, or a lined lamington tin if making a swiss roll.4. Bake at 180 degrees for 20 mins or until the top springs back.5. Cool on a wire rack lined with baking paper. Fill as desired. 6. This is a superb sponge, and no one will know it is gluten free.
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GLUTEN FREE CHOC FUDGE BROWNIESSubmitted by Vicki
I found this recipe many years ago when I was cooking for my sister-in-law who was gluten intolerant. She adored it. It is the first thing everyone wants me to make for them. Even sent a box full of it to a friend when she moved to Moonta. So Yummy.
INGREDIENTS • 1 cup salted butter• 50g dark chocolate• 4 large eggs• 1 1/2 cups sugar• 1 tbsp vanilla essence• 1/4 cup cocoa powder• 1/2 cup rice flour or other gluten free flour
METHOD1. Preheat oven to 160 degrees and butter or line a square baking pan2. Combine butter and dark chocolate in a saucepan and melt over low heat, stirring until melted,
add vanilla essence. Remove from heat and stir until smooth3. Place eggs in a mixing bowl; beat at medium speed for 5 minutes - until eggs are light in colour and
well aerated4. Add sugar; blend on low speed5. Add vanilla and melted chocolate/butter mixture. Blend on low until smooth6. Add flour and cocoa powder, mix thoroughly7. Pour batter into pan, smoothing the surface. Bake on centre oven rack for 45-55 minutes.
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MUFFINS
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APPLE STREUSEL MUFFINSSubmitted by Ann
Made these for the first time today. Always looking for quick, delicious recipes for when friends drop in. This one’s a winner. I’ll sure to be baking these again.
INGREDIENTSTopping• 1/3 cup (50g) self raising flour• 1/3 cup ((50g) plain flour• 1/3 cup (75g) brown sugar• 1/2 teaspoon ground cinnamon• 80g butter, chopped
Muffins• 40g butter• 3 large apples (600g), peeled cut into
1cm pieces• 1/3 cup (75g) firmly packed brown sugar• 2 cups (300g) self-raising flour• 1 teaspoon mixed spice• 2/3 cup (150g) caster sugar• 80g butter, melted, extra• 3/4 cup buttermilk• 1 egg
METHOD1. To make the topping, process flours, sugar and cinnamon until combined. Add butter, process until
combined. Roll dough into a ball, wrap in plastic. This doesn’t need to be done in a food processor. Rub the butter into the flour and spice using your fingertips then add the sugar. Freeze for about 30 minutes until firm.
2. Meanwhile, melt butter in a large frying pan, cook apple, stirring, about 5 minutes or until browned lightly. Add brown sugar, cook, stirring about 5 minutes or until mixture thickens. Cool.
3. Preheat oven to 200C/180C fan-forced. Grease 12 hole (1/3 cup) muffin pan.4. Sift flour, spice and caster sugar into a large bowl. Stir in extra butter, milk and egg. Do not overmix.
Stir in half the apple mixture. Spoon mixture into cases - top with remaining apple mixture. Coarsely grate streusel topping over the muffins.
5. Bake muffins about 20 minutes. Stand muffins in pan 5 minutes before turning top side up onto a wire rack to cool.
6. I prefer to bake my muffins in paper cases which are larger than the 1/3 cup given here. This just means that I end up with fewer, but bigger muffins which take a little longer in the oven.
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BIRDSEED SLICESubmitted by Grace
Easy to make, suitable for diabetics with no added sugar, can also be made gluten free. Comes out of the oven complete, cool and cut.
INGREDIENTS• 1 cup sultanas• 1 cup dates (chopped)• 1/2 cup dried apricot (chopped)• 1 cup mixed seed (pepitas [pumpkin], sunflower, sesame)• 1/2 cup almonds, chopped• 2 tablespoons Self raising flour • 3 eggs, lightly beaten
METHOD1. Combine all ingredients, add flour, then beaten eggs, mix well. 2. Press into 7”” x 11”” tray, cook for 30 minutes at 150C. Allow to cool before cutting.
Note: I bake this in a silicone form, no greasing required.
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BOB’S BERRY MUFFINS WITH A TWIST Submitted by Bob
This recipe was developed to make 12 decent sized muffins from a recipe that barely made 12 cupcakes. The twist is in the finish, a few tips along the way.
INGREDIENTS• 2 1/4 Cups self-raising flour• 110gms butter• 1 cup packed brown sugar• 1 cup blueberries• 1 cup diced strawberries• 2 large eggs loosely whisked.• 1.2 cups full cream milk• coffee sugar crystals• 12 muffin pans in a muffin tray. (The ones from Woolies won’t leave half the muffin sticking to the
paper)
METHOD1. Preheat oven to 160C fan forced2. Dice and soften the butter, double sift flour into large mixing bowl.3. Add butter to flour and using fingertips combine to a sandy finish.4. Add brown sugar cutting in with spatula. Once combined make a well in the centre. 5. Place berries (reserving 24 blueberries), eggs and milk into cake mix and fold together. Do not
overwork, a few small lumps will not matter.6. Spoon mixture into pans (spooning from a height helps getting mixture into centre of pans).7. Gently place a couple of blueberries on the top of each muffins and push down gently to half
height.8. Sprinkle each muffin with coffee sugar crystals. (Muffins will be moist and if dusted with fine sugar will
leave a soggy top. Coffee sugar crystals will leave a crunchy sugar coating).9. Bake 30-35 minutes till golden brown. Test with skewer which should come out dry and not sticky.
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BRANDIED FRUIT SLICE Submitted by Grace
A slice to be enjoyed in the wintertime - with the ginger! found in a country magazine and must have appealed to last year’s Royal Show judges, being one of a selection of baked slices to receive the blue ribbon.
INGREDIENTSBase • 1 1/2 cups plain flour• 1/2 cup brown sugar• 125g butter• 1 tablespoon powdered ginger
Topping• 30g butter• 2 tablespoons brown sugar• 1 tablespoon golden syrup• 1/4 cup brandy.• 1/4 cup SR Flour.• 90g glace cherries, halved, • 90g sultanas, • 90g dried chopped apricots• 40g slivered almonds• 50g crystallised ginger, chopped
METHOD1. For base, combine and press into greased and lined slice tin, 17cm x 27cm2. For the topping, mix the butter, brown sugar, golden syrup and brandy together over low heat, then
add the self raising flour3. Mix together with the fruit and spread onto prepared base.4. Bake at 160C for 30 minutes.5. Allow to cool before slicing.
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CHOC, CHIA, AND COCONUT SLICE Submitted by Lisa
Just experimenting with flavours and trying to come up with something quick and easy to bake.
INGREDIENTS250g butter
• 1 cup brown sugar• 2 teaspoons vanilla essence• 1 egg• 2 cups plain flour• ¼ cup black chia seeds• ¾ cup shredded or desiccated coconut• Chocolate sprinkles, to taste
METHOD1. Preheat oven to 180C (fan forced).2. Melt butter in a saucepan. Remove from the heat and cool slightly.3. Stir in brown sugar, egg, and vanilla, and mix until smooth.4. Mix in dry ingredients.5. Spread into a greased and lined slice tin.6. Bake for 20 to 25 minutes, or until golden.7. Cool, cut, and enjoy.
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CHOCOLATE RASPBERRY BROWNIESSubmitted by Susan
These brownies have a secret ingredient that makes them moist, gooey and gluten free. No one has yet picked the secret ingredient that is the key to their success, and they are quick and easy to bake.
INGREDIENTS• 1 x 400g tin Chickpeas• 1/2 cup Buttermilk (115g )• 1 teaspoon Bi-carb Soda• 3 extra large Eggs• 1 cup Sugar (220g)• 2/3 cup Dutch Cocoa (75g)• 100g Frozen Raspberries• Extra Icing Sugar, for dusting
METHOD1. Preheat oven to 180C (160C fan forced), and
line a 19cm square tin with non-stick baking paper.
2. Drain and wash chickpeas. Remove any loose skins.
3. Add bi-carb soda to buttermilk.4. Place chickpeas and buttermilk into food
processor and process until smooth. 5. Add eggs and process until combined.6. Add cocoa and sugar to bowl and process until
just combined.7. Pour half the batter into the prepared tin and
sprinkle the still frozen raspberries over the mixture. Pour the remaining mixture into the tin.
8. Place in oven and cook for 40-45 minutes, or until a skewer comes out clean.
9. Allow to cool completely, refrigerate and cut into squares. Dust with icing sugar and serve.
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DARK CHOCOLATE RASPBERRY BROWNIE Submitted by Simone
This is one of my favourite things to bake- the bitter rich chocolate is offset by the tart raspberries, and it’s so simple to make.
INGREDIENTS• 185g Butter• 185g Bitter Dark Chocolate (good quality) • 185g Dark brown Sugar• Bakers Flour (sifted)• Cocoa- Dutch • 3 Eggs• 100g Raspberries (fresh or frozen)
METHOD1. Set oven to 160 degrees Celsius.2. Cream together the sugar and eggs3. Melt together the chocolate and butter till smooth and glossy in a separate bowl. 4. Slowly mix the two mixes together. 5. Sift the flour and Cocoa together over the brownie batter and fold till all combined. 6. Grease and line a 20cm brownie pan. 7. Fold through raspberries and spread evenly over the lined baking tray. 8. Cook for approximately 35-40 minutes. There should still be a slight wobble in the middle. 9. Serve slightly warm with fresh cream and berries.
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EASIEST MUESLI SLICE EVER Submitted by Wendy
I like healthy nutritious food, but it must be easy to make, use everyday items and easy to store.
INGREDIENTS• 1 cup rolled oats • 1 cup plain bran • 1 cup mixed peanuts and almonds • 1 cup mixed sesame and sunflower and pumpkin seeds• 1 cup coconut• 1 cup mixed dried sultanas and glace ginger • 1 tin Sweetened Condensed milk.
METHOD1. Mix all together and press into a lamington tin (21 x 30cm) which has been lined with baking paper.2. Bake 170C (fan forced) for 20 minutes till turning golden.3. Mark into bars while hot. Allow to cool then cut through bars. 4. Keeps well and freezes well (only if hidden).
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ORANGE AND DATE MUFFINSSubmitted by Tessa
A delicious citrus muffin recipe perfect with home grown navels. When these are in the oven the delicious fragrant aroma wafts through the house! I have entered them many times in the Royal Show in which they have won an award nearly every year!
INGREDIENTS• 2 navel oranges - 1 whole, 1 zest and juiced• 2/3 cup white sugar• 1 egg• 100g butter melted• 1 1/2 cups plain flour• 1 tsp baking powder• 1 tsp bicarbonate of soda• 1/2 cup dates• Pinch salt
METHOD1. Preheat oven to 200C.2. Trim the top and bottom off the whole orange, then cut in eighths.3. Put in the food processor with the sugar and zest of the other orange.4. Process until fine.5. Add the egg, 1/3 cup orange juice from the orange, and melted butter. Process until combined.6. Combine all the dry ingredients in a separate bowl and mix together.7. Gently pour the wet into dry ingredients and fold together until just combined.8. Spoon mixture into a greased 12-hole muffin tin. 9. Top the muffins with sunflower seeds.10. Bake in the oven for 15-20mins until golden and a skewer comes out clean.11. Let sit in the pan for a few mins before removing.
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RASPBERRY AND MAPLE SYRUP BROWNIES Submitted by Abby
My go to for every occasion. These brownies are the one dish everyone wants when I’m required to bring a plate. I won my workplace bake off with them and once had a Masterchef champion tell me they were great.
INGREDIENTS• 275g dark chocolate • 250g butter• 3 eggs• 175g caster sugar• 50ml maple syrup (the real stud)• 100g self-raising flour• pinch salt• 80g frozen raspberries• sea salt flakes
METHOD1. Melt chocolate and butter on a low heat in a
saucepan. Cool slightly. 2. Whisk the eggs, caster sugar and maple syrup in a bowl until light and pale. Stir in the flour, salt and
melted chocolate mixture. 3. Pour into a greased and lined 20 x 30cm lined baking tin with the paper hanging over the long
edges. Spread the raspberries over the top evenly and gently press in. Sprinkle a little of the sea salt flakes over the top.
4. Bake at 180C for 35-40 minutes or until brownies are set on top but still feel soft underneath. Leave to cool in tin then cut into squares and enjoy!
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TRIPLE CHOCOLATE MUFFINSSubmitted by Antoinette
This is one of the family favourites. Found it in a newspaper yonks ago. I tried to make it using the large Texas sized muffins tins. Came out fab, but then wondered why I couldn’t sleep that night – too much chocolate!
INGREDIENTS• 3 cups plain flour• 3 tblspns cocoa• 1 tblspn baking powder• 1 1/2 cups brown sugar • 100g choc dots/melts (milk or dark)• 100g white chocolate dots/melts• 1 1/4 cup milk• 120g butter or margarine, melted• 2 eggs (60g if possible)
METHOD1. Preheat oven to 160C (325F). Grease 5cm muffin moulds tray or patty pan moulds. 2. Sift flour, cocoa and baking powder. Add the brown sugar, chocolate. The add milk, melted butter
and eggs and mix through the dry ingredients until combined - don’t overmix.3. Three-quarter fill each of the muffin moulds and bake for 25 mins. When baked, allow the muffins to
cool for about 10 mins before carefully removing them from the tray - cool on a cake wire (or just eat straight away - all goozy and warm). Enjoy!
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TURKISH DELIGHT CUPCAKESSubmitted by Kelly
Either you love it or hate it, but for those who love it, then these are the ultimate indulgence!
INGREDIENTS • 4 Turkish Delight bars (plus one more if wanting to decorate)• 125g butter, chopped• 100g Cadbury dark chocolate melts• 4 eggs, lightly beaten• 1/3 cup caster sugar• 2 tsp vanilla extract• ¾ cup flour• 1¼ tsp baking powder
METHOD1. Roughly chop the Turkish delight bars into small pieces2. Combine the butter and chocolate melts in a saucepan and gently heat, stirring occasionally, until
melted and smooth. Cool slightly.3. Add the eggs, sugar and vanilla and stir to combine, and then add the sifted flour and baking
powder and mix until just combined. 4. Spoon two thirds of the mixture into 12 large cupcake cases. Top each with some of the chopped
Turkish Delight, then spoon over more of the remaining mixture to cover. Sprinkle with reserved chopped Turkish Delight.
5. Bake in oven set to 170C for 15-20 minutes or until cooked when tested. Cool on a wire rack for 10 minutes before turning out of pan to cool completely.
6. If wanting to jazz them up, use a simple butter cream icing, and a chocolate drizzle (1/4 cup cream & ¼ cup dark melts) & decorate with extra Turkish Delight.
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VANILLA SLICE Submitted by Cheryl
During COVID a big treat was Dulwich Bakery’s Vanilla Slice. It was tedious to go out to get it. Then when COVID lifted- My friend made this to bring to my house one day and when she gave me the recipe, I had no idea how quick and easy it is.
INGREDIENTSMakes 8 slices• 200g/7oz packet Lattice biscuits (though any flat-square biscuit will work) • 600ml or 1 Pint of thickened cream• 100g/3.5oz packet Vanilla Pudding mix
Icing• 1 cup (120g) icing sugar• 1 tablespoon passionfruit pulp• 1 teaspoon (15g) butter, softened
METHOD1. Line a 20 x 30cm lasagne dish with baking paper. Layer with 8 Lattice biscuits flat side up. In a bowl,
mix cream and pudding until thick, then spoon onto the biscuit base. 2. Top with another layer of biscuits, shiny side up. Refrigerate for at least 30 minutes before slicing and
serving. 3. For the icing, In a bowl, mix the ingredients together until an even spreadable consistency is
reached.4. You can sse Sao biscuits but have to do the day before so biscuits soften
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BISCUITS
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GUILTLESS AND GLUTEN-FREE CHOCOLATE, WALNUT AND APRICOT CAKE Submitted by Bernice
I cater for classes I teach, many students have special dietary needs. This combination of textures and flavours was a winner with the students and hopefully a competition winner too!
INGREDIENTS• 250g dark chocolate, broken into pieces• 250g almonds or ready-made almond meal• 100g (or less, to taste) sugar – I used dark brown• 150g coconut oil or 150 mls olive oil• 6 eggs (room temperature is best)• 1 teaspoon baking powder (I used carb soda)• 1 tablespoon cocoa• 1 teaspoon of vanilla• ½ to 1 cupful of chopped walnuts• ½ to 1 cup full of chopped dried apricot pieces
METHOD1. Preheat oven to 180C.2. Chop chocolate, walnuts and apricots into pieces and set aside.3. Either mill the almonds into flour or use ready-made almond meal.4. Beat oil, sugar, eggs and vanilla together and add to almond meal, baking powder and cocoa.5. Stir in walnuts, dried apricot pieces and chocolate pieces.6. Bake in a lightly greased 22-24 cm tin lined with baking paper or in small moulds – 1 hour if tin, 20-25
mins approx. if small moulds.7. Can be decorated with a sprinkle of ground almonds or walnuts and served either as a cake or add
cream or ice cream and serve as a dessert.
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CHOC CHIP ANZAC BISCUITS Submitted by Vera
This recipe came from the Home Economics teacher at my last job. She used it every year on Open Day, and the biscuits were a great success. You can change the flavour of the choc chips depending on your taste. So moreish!
INGREDIENTS• 2/3 cup plain flour• ¼ cup sugar• 1 cup rolled oats• 1 tsp bicarb soda• ½ cup desiccated coconut• 90g butter, melted• 2 tbsp golden syrup• ½ cup choc chips (white, milk or dark)• 2 tbsp water
METHOD1. Preheat oven to 170C.2. Combine flour, oats, coconut, choc chips and sugar in a large bowl.3. Melt butter and water in the microwave for 20 seconds, then add bicarb soda and golden syrup,
mix well.4. Combine dry ingredients with wet mixture. Mix well.5. Place ping-pong sized balls of mixture onto a baking tray lined with baking paper. Flatten slightly.6. Bake for 15 minutes, or until biscuits are flattened and starting to brown.7. Cool and serve.
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CHOC CHIP COOKIES Submitted by Jo
These cookies have been made almost weekly for the past umpteen years for my three kids and I have shared this recipe many times with my friends. It is my go-to recipe and I can easily cook a batch whilst also cooking tea.
INGREDIENTS• 250g unsalted Butter• 1 Cup Caster Sugar • 1 Cup brown sugar • 2 eggs• 1 tsp vanilla • 3 1/2 Cups Self Raising Flour• 1 pkt Nestle choc chips
METHOD1. Place the butter, caster sugar and brown
sugar in a bowl. Microwave until melted before mixing together2. Beat the eggs and vanilla together and add to the sugar mix. Mix well3. Add the flour and chocolate chips before mixing well.4. Place tablespoonfuls on a greased baking tray and place in a fan forced oven for 12 minutes at
160C. Cool for 5 minutes on tray, then place on cooling rack. Bet you can’t resist a warm one!5.
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GINGERBREAD PEOPLESubmitted by Cheryl
I painstakingly made these to decorate my boy’s birthday cake. It was worth the effort!
INGREDIENTS• 125g butter• 1/2 cup (100 g) firmly packed brown sugar• 1 egg yolk• 2 1/2 cup (375 g) plain flour• 1 teaspoon bicarbonate of soda• 3 teaspoon ground ginger• 1/2 cup (125 ml) golden syrup
Icing• 1 egg white• 1 1/2 cup (240 g) pure icing sugar, approximately• food colourings
METHOD1. Beat butter, sugar and yolk in small bowl with electric mixer until smooth. Stir in sifted dry ingredients
and golden syrup; mix to a soft dough and knead gently on a lightly floured surface until smooth.2. Roll dough between sheets of baking paper until 3 mm thick; place gingerbread shapes about
3 cm apart on greased oven trays. Bake in a moderate oven for about 10 minutes or until lightly browned. Cool on trays.
3. To make icing, beat egg white in a small bowl with an electric mixer until frothy and gradually beat in enough sifted icing sugar to give a mixture of piping consistency. Colour as desired.
4. Spoon icing into piping bag fitted with a small plain tube and decorate shapes as desired. To prevent the royal icing from drying out, keep the bowl covered with a damp cloth.
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GRANDMA’S SALTED PEANUT BISCUITSSubmitted by Jan
This recipe is from my grandmother who was given to her by a friend’s friend. She left school after primary school but was still able to write beautifully.
INGREDIENTS • 1 cup sugar• 1 cup salted peanuts• 1 cup SR flour• 1 cup Cornflakes• 1 cup rolled oats• 4ozs (113g) of cooled melted butter • 2 beaten eggs
METHOD1. Mix the sugar, peanuts, flour, cornflakes and oats together.2. Add the butter and eggs. 3. Put dessert spoons on greased oven trays. 4. Bake in a moderate oven (170C fan forced) for about 20 minutes.
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JOBE’S CUSTARD CREAMS Submitted by Ari
My cousin Jobe has an egg allergy and a sweet tooth. Most baking requires eggs, so I felt like he was often left out. But he loves these and so I make them every time we catch up.
INGREDIENTSBiscuit• 135gm soft butter• ¼ cup icing sugar• ½ teaspoon vanilla essence• ¼ cup custard powder• ½ teaspoon baking powder• 1 cup plain flour
Icing• 25gm soft butter• ½ tsp vanilla• ½ teaspoon orange zest (or lime or lemon or mandarin)• 1/3 cup icing sugar• 2 tablespoons custard powder
METHOD1. Preheat oven to 155C fan forced (175C conventional). 2. Beat butter, icing sugar and vanilla for about 3 minutes. Incorporate the custard powder and flour
to make a dough. 3. Take teaspoon size balls and place on a tray. Flatten with a fork so they look like discs. They need to
be pretty much the same size. Bake for around 12 minutes. 4. While baking, make the filling – just put all ingredients in a large bowl and mix with a rubber spatula,
adjust as needed to a paste consistency. Once biscuits are cooled, make a ‘sandwich’ with generous icing in the middle.
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PEANUT BUTTER CHOC BISCUITS Submitted by Penny
I love baking but don’t have much time to bake so I love simple recipes to make for family and for farm visitors that seem to drop in all the time!
INGREDIENTS• 350g Plain flour• 175g Unsalted butter, room temperature• 175g Caster sugar• 1 Egg• 1 tsp Vanilla essence• 130g Milk chocolate chopped (some finely, some roughly)• 130g crunchy peanut butter
METHOD1. Beat butter, sugar and vanilla in a stand mixer (or hand mixer) for 5 mins until light and fluffy.2. Add the egg and beat to combine.3. Add the peanut butter and beat to combine.4. Add the flour and beat very slowly to combine.5. Add the chopped chocolate and beat very slowly to combine.6. The dough will be quite soft. Chill the dough in the fridge for about 2 hours.7. Preheat oven to 160 degrees (fan forced). Line 2 large baking trays with baking paper.8. Using COVID-clean hands, roll 1-2 tablespoons (depending on how big you like your biscuits!) into
balls and press down on each with a fork. Leave some room between each to allow for spreading room but they won’t spread too much.
9. Cook in the oven for 13-15 mins until lightly browned on the edges (the smaller and thinner the cookie, the quicker they will cook).
10. Leave them to cool on the tray for 5 mins before transferring to a wire rack to cool completely. Or just eat them straight off the rack while warm like my family does!
11. Store them in a bickie tin for a week or so but it’s unlikely they will last that long!
Tip: After step 5 you can split the dough in two and place onto two rectangles of gladwrap. Shape and wrap the dough into two logs about 5cms in diameter. Place them in the fridge to use in a couple of days’, or pop into the freezer to use when you need to whip up some yummy biscuits. When ready to bake, unwrap the logs and slice into 1cm thick slices using a thin, sharp knife and bake them as above. If the dough has been frozen, let the logs sit on the bench for a bit to make it easier to slice.
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SHORTBREAD Submitted by Ann
A family favourite which I usually bake around Christmastime - and at other times of the year if the fancy takes me.
INGREDIENTS • 250g butter• 1 teaspoon vanilla• 1/3 cup caster sugar• 2 1/4 cups plain flour• 1/4 cup ground rice
METHOD1. Cream butter and vanilla until light and fluffy. Gradually beat in sugar, beat until very creamy.2. Work in the sifted dry ingredients. Knead well on a lightly floured surface until the mixture is smooth.3. Divide mixture in two. Roll each portion to form an 18cm circle. Put on greased oven tray, mark
into eight wedges, pinch edge decoratively then prick with a fork.4. Bake in a slow oven approx. 45 mins.
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SHORTBREAD Submitted by Sallie
A family recipe now being baked by the fourth generation.
INGREDIENTS• 112 gm (4 oz) Castor Sugar• 225 gm (8 oz) Salted Butter• 335 gm (12 oz) Plain Flour – sifted
METHOD1. Preheat oven to 170C fan forced.2. Beat butter and sugar together in a large
bowl; add flour. If you’re really keen mix ingredients together with your hands until it becomes dough like and smooth - or just use an electric mixer as I do.
3. Rest the dough for about 30 mins. Roll out on floured work surface to an even thickness and use cookie cutters to cut out shapes. Place biscuits onto baking sheets (either greased or covered in baking parchment).
4. Chill in the fridge for about 15 mins.5. Cook 10-15 minutes. When they’re just starting
to turn golden it’s time to take them out.6. Leave on the baking sheets for 10 minutes or so, and then cool on wire rack.7. Sprinkle with caster sugar (optional).
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TARTS
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APPLE FRANGIPANE TART Submitted by Christine
I love apples and frangipane and wanted to create something really pretty using seasonal fruit. Everyone loves these to make for afternoon teas with friends as they are so cute.
INGREDIENTSPastry• 240g butter, chilled• 2¼ cups plain flour• 2 tbsp sugar• 1 cup sour cream
Apple• 5 large apples• 7tspns castor sugar• Icing sugar for dusting
METHOD1. To make the pastry, place the butter, flour and sugar in a food processor and whizz until the mixture
resembles fine breadcrumbs. If making by hand, cut butter into small cubes and use your fingertips to work into combined flour and sugar.
2. Add the sour cream and pulse or mix until the dough starts to come together into a ball. If it is still crumbly and does not bind add a little cold water. Form mixture into a log shape, wrap in baking paper& chill for at least 20 minutes before using.
3. Roll the pastry out until its 3mm thick. Using an 11cm diameter round biscuit/pastry cutter, cut out 7 rounds of shortcrust pastry and use them to fully line seven x 8cm non-stick tart shell tins sprayed with baking spray. Place these in the fridge to chill.
4. In a food processor add the almond flour, castor sugar, eggs, 1 tspn almond extract, butter, plain flour and brandy. Pulse together until completely mixed and a paste forms. This makes the frangipane mixture. Divide the frangipane mixture into the seven tart shells and level using a small spatula or knife but leave a small amount of frangipane to make the tart centres.
5. Peel and core and quarter the apples then slice very finely. Starting from the edge of the tart shell place the slices of apple curved side up into the frangipane going around the tart and overlapping each slice a little forming petals. Continue with rows gradually working into the centre of the tart. Use the biggest slices first then going down in size as you fill the tart towards to centre. When you get to the last row you may need to microwave the apple slices for 20 seconds to make then pliable enough to bend.
6. Roll the remaining frangipane into little balls and place one into the centre of each tart. Sprinkle each tart with a teaspoon of castor sugar.
7. Place the tart tins on a baking tray and place into the oven and cook for 35 – 40 mins until the pastry is golden and the apple is cooked.
8. Once cooked, allow to cool before removing from tart shells then dust with a little icing sugar.9. Serve with cream.
Frangipane• 2 cups bleached almond meal• 1/2 cup castor sugar• 1 whole egg and one additional egg yolk• 80g butter at room temperature• 2 tbsp plain flour• 1tspn almond extract• 2 tbsp brandy
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APPLE TARTE TATINSubmitted by Vera
Everyone thinks this is too hard to make, but as long as you are careful, if it super easy and super yummy!
INGREDIENTS• 65g caster sugar• 40g butter, coarsely chopped• 2 Granny Smith apples, peeled, cored and quartered• 1 sheet puff pastry, either homemade or Carême (defrosted)
METHOD1. Preheat oven to 190C. Cut pastry into a round shape 2-3cm greater than the cast-iron or heavy-
based stainless-steel frying pan being used.2. Scatter sugar over the base of the frying pan. Cook over high heat until sugar begins to dissolve
and caramelise around the edges (1-2 minutes), then swirl pan occasionally (do not stir) until sugar is caramelised (1-2 minutes).
3. Add butter and swirl to combine (20-30 seconds).4. Turn off heat, arrange apples over caramel.5. Cover with puff pastry, then quickly tuck edges into side of pan with a spoon.6. Score 2-3 times in the centre for steam to escape. Transfer to oven and bake until pastry is dark
golden and puffed (20-25 minutes).7. Remove from oven, stand for 2 minutes, place a plate on top and shake to loosen tart. Working
quickly and very carefully, protecting yourself from the hot handle and the hot caramel, invert tart onto plate. It is fantastic with vanilla ice cream or Chantilly cream!
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APRICOT TARTSubmitted by Deborah
Granny Sims’ recipe book is delightful. Recipes are incomplete, pages with spots and stains, helpful suggestions i.e. don’t use candles at lunchtime, and dishes that tell a story (Helga’s Thingamejigs). I dearly miss cooking with Granny.
INGREDIENTS Base• 1/2 cup plain flour• 1 cup SR flour• 4 oz butter• 4 oz sugar• 1 egg
Filling• 1 tin pineapple juice or apricot nectar• Juice of 1/2 lemon• 1/2 cup sugar• 1 1/2 tablespoons custard powder• 1 1/2 tablespoons cornflour
METHOD1. Mix in blender, add egg, press into greased tin & bake 375F 15-20min.2. Keep little of juice to mix powder with. Boil rest with sugar, lemon juice then thicken with powder.
Pour straight onto cooked pastry case and sprinkle with coconut.3. Place in fridge to set.
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CITRUS CUSTARD TARTSSubmitted by Vera
This recipe was inspired by Poh. I’ve used orange, lemon, lime and kaffir lime as alternate fillings. The custard is so creamy!
INGREDIENTSPastry• 260g plain flour, plus extra to dust• 200g unsalted butter, cut into 2cm cubes• 160g caster sugar• 120g almond flour• 1/2 zest of citrus fruit• 1/8 tsp salt• 1 egg and 1 egg yolk
METHOD1. Preheat oven to 160C.2. For the Citrus Almond Pastry, combine ingredients except the egg into a food processor and pulse
until a sandy consistency. Add the egg and pulse until a rough dough just starts to come together. Transfer to a bowl and use clean hands bring together to form a ball. Shape into a disk and wrap in cling film. Chill for about 20 minutes.
3. Roll the pastry out on a generously floured working surface until 3mm thick. Using a round pastry cutter, cut out required disks. Line the (loose base) tartlet tins, ensuring the pastry is pressed right into the edge. Prick the base 3 times with a fork and chill on a tray for 15 minutes.
4. Bake the shells until golden brown, about 15-20 minutes. Remove from the oven and allow to cool slightly. Remove from the tins and allow to cool completely.
5. For the Citrus Custard, pour the thickened cream into a saucepan and heat.6. Meanwhile, place the yolks and sugar into the bowl of an electric mixer and whisk until thick and
pale. Pour into the hot cream, while whisking and whisk until combined.7. Cook on the stovetop, whisking well until the custard has thickened. Add the remaining ingredients
and allow to chill and infuse for a minimum of 2 hours. Pass through a fine sieve and discard the citrus peel. Add ½ of the finely grated citrus. Transfer the strained custard into a piping bag and set aside in the fridge until required.
8. Before serving, pipe Citrus Custard into tart shells. Decorate with rest of finely grated citrus. Add meringue or sugar (brûlée) toppings, if desired.
Custard• 800ml pure cream• 4 whole eggs• 4 egg yolks• 100g caster sugar• Roughly grated zest of 1 citrus fruit• Finely grated zest of 1 citrus fruit• Scraped seeds from 1 vanilla pod
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EASY LEMON TART Submitted by Suzanne
This is a most delicious dessert for dinner or morning or afternoon tea. I have been making it for many years. There are three variations, and all are delicious. I call it my easy lemon tart recipe.
INGREDIENTS • 1 tbs grated lemon rind• 1/3 cup lemon juice• 1 cup caster sugar• 4 eggs beaten• 1 2/3 cups milk• ½ cup plain flour• 1 cup coconut• 125g butter• 24cm pie dish greased.
METHOD1. Mix all together, pour into dish, bake 50mins 180 degrees until golden and set.2. Serve with cream, sprinkle with icing sugar.
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JAM TARTSSubmitted by Ann
I’ve been baking Jam tarts since my children were little. My son, soon to be 30, can’t resist them, land lists jam tarts as one of his favourite treats.
INGREDIENTS• 300g (2 cups) plain flour• 1 teaspoon baking powder• 50g (1/3 cup) icing sugar mixture• 150g chilled, unsalted butter, cubed• 1 egg-yolk• 2 1/2 tablespoons iced water• Jam to serve
METHOD1. Process the flour, baking powder icing sugar mixture and butter in a food processor until the mixture
resembles fine breadcrumbs. Combine the egg-yolk and water, add to the flour mixture and pulse until the mixture just comes together. Turn onto a lightly floured board and knead lightly until smooth. Shape into a disc and wrap well in plastic wrap. Chill for 30 minutes.
2. Preheat the oven to 160C (fan forced). Use a lightly floured rolling pin to roll out the pastry on a lightly floured surface until 3mm thick. Using a pastry cutter, cut out discs and fit into a mini-muffin tray. Spoon a teaspoon of jam (any type) into each pastry case.
3. Bake in a preheated oven for 20-25 minutes or until golden and cooked through. Cool in tins.
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LEMON MERINGUE PIE Submitted by Ann
This recipe is an all-time favourite in our household. At this time of the year when our old lemon tree is full of fruit, lemon meringue pie is sure to be on the menu. This may seem a complicated recipe, but if you follow it to the letter it’s foolproof!
INGREDIENTSPastry• 2 cups plain flour• 1 tablespoon icing sugar• 185g butter• 1 tablespoon lemon juice• 1 to 2 tablespoons iced water
Meringue• 4 eggwhites• 2 tablespoons water• 3/4 cup caster sugar
METHOD1. Sift flour, and icing sugar into a basin; chop butter roughly, add to dry ingredients and rub in until
mixture resembles coarse breadcrumbs. (I do this bit in my food processor). Add lemon juice and enough water to mix to a firm dough. Refrigerate 30 minutes. Roll pastry on a lightly floured surface to fit a 23cm pie plate. use rolling pin to lift pastry on to pie plate (I prefer to use a flan tin). Bake in a mod-hot oven 10-15 mins until lightly browned. Allow to cool.
2. Combine sifted flours, lemon rind, lemon juice and sugar in a saucepan. Add water, blend until smooth then stir over heat until mixture boils and thickens - this is important - the mixture must boil. Reduce heat, stir a further two minutes. Remove from heat, stir in butter and lightly beaten egg-yolks, stir until the butter has melted; cool.
3. Spread cold lemon filling evenly into pastry case. Combine eggwhites, and water in bowl of electric mixer. Beat on high speed until soft peaks form. Gradually add the sugar, beat well until the sugar has dissolved. Spoon on top of lemon filling spreading meringue right to the edge of the plate to seal. Peak meringue decoratively with a knife. Bake in a moderate oven 5-10 minutes or until lightly browned on top. Cool then refrigerate.
Filling• 4 tablespoons plain flour• 4 tablespoons cornflour• 2 teaspoons grated lemon rind• 3/4 cup lemon juice• 1 cup sugar• 1 1/4 cups water• 90g butter• 4 egg-yolks
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MUCKY MOUTH TARTSubmitted by Mary
This recipe is from the hilariously appropriately named cookbook ‘The Book of Old Tarts (which was a present for my 60th)! The recipe is very old, and has apple, blueberry and mint which was believed to be an aphrodisiac.
INGREDIENTS• 350g rich sweet shortcrust pastry• 2 large dessert apples, peeled, cored & thinly sliced• 225g castor sugar• Juice 1/2 lemon• 1 heaped tablespoon finely chopped mint• 675g blueberries • 115g icing sugar, sifted• a few fresh mint leaves to decorate
METHOD1. Roll out pastry on lightly floured surface, use to line a deep 23cm tart tin. Bake blind, wrap & chill
remaining pastry. Pre heat oven 190°C2. Place apple slices bowl, sprinkle with half sugar & lemon juice. Toss to mix, leave 20 minutes. Using
slotted spoon place apples in prebaked pastry case. Mix mint with blueberries, put on top of apple slices. Sprinkle remaining sugar (less if desired) add remaining sugar & juice from apples. Place a pie blackbird in centre of tart.
3. Roll out remaining pastry for lid, place over filling, seal edges. Make a slit in centre of pastry. Bake in oven 35-40 min. Remove from oven, rest & cool.
4. Place icing sugar in bowl, slowly add few teaspoons very hot water, mixing until right consistency to dribble over pastry crust in no particular pattern. Decorate with fresh mint leaves.
5. Serve at room temperature with cream or ice cream.
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CAKES
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ALMOND & BANANA CAKE WITH TOFFEE DRIZZLE Submitted by Kelly
This banana cake is next level! I came across this recipe a few years ago, and it’s remained a firm favourite ever since! Very moist cake that not only looks gorgeous but tastes amazing too!
INGREDIENTS• 1 ¼ cups Mashed banana• 2/3 cup Sour cream • 175g Unsalted butter, chopped at room temperature • 1 ½ cups Caster sugar • 1 tsp Vanilla extract • 3 Eggs• 1 ¾ cups SR flour • ½ cup Almond meal • 1 cup Thickened cream
TOFFEE SAUCE• ½ cup Packed brown sugar • ½ cup Cream
METHOD1. Grease a 22cm round cake pan. (I used my largest spring-form pan) Line base and sides with
baking paper, extending paper 2cm above pan edge.2. Combine banana and sour cream together in a bowl and set aside.3. In a separate bowl, combine butter, sugar and vanilla, and beat with electric beaters until light and
fluffy. Beat in eggs one at a time until combined.4. Add banana mix, sifted flour and almond meal in two batches. Stir until combined. Spoon into the
pan and smooth the top.5. Cook in a slow (160) oven for 1 hour 20 minutes (covering with foil part way if needed to stop top
browning too much), or until a skewer comes out clean from the centre. Stand in the pan for 10 minutes, and then turn onto a wire rack to cool.
6. To make the toffee sauce, stir sugar and cream in a small saucepan until sugar has dissolved. Bring to the boil, then boil gently for around 5 minutes, or until thickened. If sauce is still really runny, mix up a small amount of cornflour and water to form a paste and stir this through the sauce. It will thicken on cooking. Cool.
7. Serve cake with whipped cream and drizzled with the toffee-warm sauce slightly in the microwave slightly before serving.
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APPLE AND STRAWBERRY CRUMBLESubmitted by Vera
This is a comfort pudding in our house. Traditional, simple and super yummy. We always have these ingredients in the house!
INGREDIENTS• 3 Granny Smith Apples, peeled, cored and cubed• 250g strawberries, halved, fresh or frozen• 6tbsp water• 2tbsp caster sugar• 100g plain flour• Salt, pinch• 75g unsalted butter, 1cm cubes• 25g milk powder• 40g rolled oats• 40g brown sugar
METHOD1. Preheat oven to 180C.2. Place apples, strawberries, caster sugar and water into a pan, bring to the simmer and cook for 5
minutes. Pour into a shallow ovenproof dish.3. Sift the flour and salt into a large bowl and rub in butter until the mixture resembles coarse
breadcrumbs. Stir in the remaining ingredients (milk powder, rolled oats and brown sugar), then spoon evenly over the fruit.
4. Bake for 20-25 minutes, until the topping is crisp, and the fruit is tender and bubbling. Serve hot with custard, cream or ice cream.
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APPLE TEACAKE Submitted by Christine
Easy one bowl cake recipe guaranteed to impress any guests. First made something really similar many years ago and recently recreated it to bring back some good memories.
INGREDIENTS• 2 large eggs, separated• 1/4 teaspoon salt• 225g castor sugar• 2 teaspoon grated orange zest• 50g butter• 225ml milk• 260g self-raising, sifted• 1 large cooking apple, cored• 2 small apples, peeled and cored• 30g castor sugar extra for topping• 1 tspn cinnamon
METHOD1. Preheat oven to 170C. Grease and line a 23cm round cake tin.2. Cut the small peeled apples into 1cm pieces. Place in a microwave bowl and add a little water. 3. Microwave on high for 1 minute. Drain and set aside to cool.4. Beat egg whites using a whisk beater until soft peaks form. Gradually add castor sugar and beat
well until sugar is dissolved. Add egg yolks, orange zest and milk. Mix well. Fold in flour alternatively with melted butter and mix well. Stir in cooled diced apple.
5. Pour mixture into greased cake pan. Slice cored cooking apple finely and arrange on top of the cake batter, slightly overlapping the large pieces for the edge and using smaller pieces for the centre.
6. Combine extra sugar and cinnamon then sprinkle over the apple slices on top of the cake. Bake in the centre of a moderate oven for 55 -60 minutes. Test to see if it is done by inserting a clean metal skewer into the centre of the cake, when it comes out clean the cake is done.
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APPLE TEA CAKE Submitted by Jenna
This recipe has been passed down three generations. It was originally made for my Nanna by one of her friends when she was ill with cancer. After her recovery it became a family favourite. My mum makes it for me now I love making it too.
INGREDIENTS • 1 cup self-raising flour• 1 1/2 Tbsp butter• 1/2 cup milk• 1/2 cup sugar• 1 egg• 2 apples• Slithered almonds • Cinnamon• Demerara sugar
METHOD 1. Preheat oven to 180ºC. Grease and line a 20cm round spring-form cake tin.2. Rub the butter into the flour. Add milk, sugar, and egg to flour mixture and mix. 3. Pour batter into the cake tin Peel and slice the apples. Arrange apple slices by fanning around onto
the cake.4. Sprinkle cake with demerara sugar, almonds, and cinnamon.5. Bake for 30 minutes or until golden and cooked in the middle Cool on a wire rack Enjoy!
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BAKED CHEESECAKE Submitted by Suphaluck
This was one of my winning entries at the 2019 Royal Adelaide Show, where I was fortunate enough the win the Most Successful Exhibitor sash. I really miss my shows!
INGREDIENTSCheesecake Biscuit Base• 200 g plain sweet biscuits • 120 g unsalted butter, melted
Toppings:• Strawberries, blueberries, raspberries• Icing sugar, for dusting
METHOD1. Preparation: Preheat oven to 160C/320F Prepare 20cm (8”) round spring-form tin with butter and
line the bottom and sides of the pan, allowing the baking paper to cover at least 5cm above the pan.
2. Cheesecake Biscuit Base: Break up biscuits and place in a food processor. Blitz until fine crumbs. Add butter, briefly blitz until dispersed and it resembles wet sand. Pour into the prepared cake tin. Use a spatula to roughly spread it out over the base and up the walls. Use something with a flat base and vertical edges (I use a metal measuring cup), to press the crumbs up the wall almost to the top of the sides, and flatten the base.
3. Filling: Use a mixer or beater to beat the cream cheese until smooth on medium high. Add flour, and beat until just combined Add vanilla, sour cream, sugar and lemon zest. Beat until just combined. Add eggs one at a time, beat in between until just combined. Don’t over-beat, as you do not want to aerate the batter. Pour into the prepared crust. Bake for 55 minutes. The top should be a very light golden brown, not cracked, and near perfectly flat. It should jiggle slightly when you gently shake the pan. Cool the cake in the oven with the door open 20 cm, then refrigerate for 5 hours+ or overnight in the pan. Remove sides of the pan. Use the overhanging paper to slide cheesecake off the cake pan. Then slide the cheesecake off the paper. Top with berries and dust with icing sugar.
Cheesecake Filling:• 500g cream cheese, softened • 2 tbsp plain flour• 1 tsp pure vanilla extract• 125g sour cream• 330g caster sugar• Zest of 1 lemon• 3 eggs, at room temperature
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BANANA CAKE Submitted by Julie
This is my Grandma’s Recipe, she made it for many years for all the Family. Unfortunately, she’s no longer with us, so I continue making it for my Family. Loved by many.
INGREDIENTS• 125g butter• 1 teaspoon Bi Carb Soda• 1/2 cup milk• 1 3/4 cup self-raising flour, sifted• 1 cup Sugar• 2 eggs, beaten• 2 bananas, mashed• 1 pinch salt
METHOD1. Preheat Oven to 170C. Line two log tins and set aside.2. Cream butter and sugar together. Add the mash banana and beaten eggs.3. Add the Bi Carb Soda and milk. Beat all together, then add the sifted flour and pinch of salt. 4. Pour into prepared tins and bake for 40 mins. Makes two log tins.
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BATTENBERG IN THE ROUNDSubmitted by Heather
We wanted to make the pink and yellow chequer board Battenberg, but we didn’t have any loaf tins, so we made it in the round. Tricky cutting out the circles to get the Chequers but it looks ace when you cut it and tastes yum!
INGREDIENTSPink/rose sponge • 225g soft salted butter• 225g golden caster sugar• 225g self-raising flour• 85g ground almond• 3 large eggs• ½ tsp vanilla extract• 1 tsp rosewater• 1 tbsp milk• A few drops of pink food colouring
To build the chequerboard/layers • 1 jar of apricot jam (Beerenberg)• 1 tsp rosewater• 2 x 500g packs white marzipan or white fondant if you don’t like marzipan!
METHOD 1. Heat oven 160C/140C fan. Grease and line the base of 2 x 18cm round cake tins with baking paper. 2. Bake the almond sponge first: put all the ingredients in a bowl and beat with an electric whisk until
the mix comes together smoothly. Weigh the mixture and spread exactly half into each tin. Bake for 30 minutes. Let it cool in the tins for 15 minutes, then carefully turn out the sponges onto wire racks to cool.
3. Clean the tins, grease & line with baking paper. 4. Beat together the butter, sugar, flour, ground almonds, eggs, vanilla, rose water and milk. Add in a
little pink food colouring – it fades as it bakes, so go for a bit deeper pink than you want the finished sponge. Weigh the batter, divide between the tins and bake.
5. Cool on racks. Once the sponges are cool chill in fridge for a further 30 minutes. 6. Cut a 6cm diameter circle out of the centre of each sponge (a 6cm biscuit cutter is ideal or cut
around top of a 6cm glass) and set aside. Then cut a 12cm diameter circle from the centre of each sponge by tracing a knife around a plate of 12cm So from each sponge you should end up with a 6cm circle, a 12cm ring and an 18cm ring. Swap the middle rings of the almond sponges with the middle rings from the rose sponges and fit the cut pieces back together. Avoid cracking or crumbling the edges too much. You should have 4 sponges now; each look like a target.
7. Heat the apricot jam to melt, then sieve and stir in the rose water. Brush some over the top of one of the sponges and top with an alternating sponge. Repeat to stack up all the layers. Let jam dribble into between the rings to stick them all together.
8. Sit the cake on a serving plate or cake stand. Roll out marzipan or white fondant until big enough to cover the cake all over. Brush some more jam all over the top and sides of the cake. Use your rolling pin to lift the marzipan onto the cake, then ease it down the sides, pressing to stick. Trim the marzipan/fondant and decorate the cake as you wish.
Almond sponge• 225g soft salted butter• 225g caster sugar• 225g self-raising flour• 85g ground almond• 3 large eggs• ½ tsp vanilla extract• ½ tsp almond extract• 1 tbsp milk
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BEER CAKE Submitted by Suphaluck
This is a set recipe at the Burra Show which I entered for the first time in 2019. This one was a thrill to win, because it was judged “Best Cake in Show” at Burra.
INGREDIENTS• 125g butter• 1 cup sugar• 1 beaten egg• 1 teaspoon mixed spice• 4 cups self-raising flour• 2 cups beer – for a winning edge: select a craft beer with a distinctive aroma!• 1 cup mixed fruit (raisins, sultanas, peel)
Topping • 1 cup plain flour• 1 cup sugar• 125g butter
METHOD1. Rub butter into flour, mix sugar and spices lightly into flour, then fruit and egg, add the beer, mixing
well. Put in a square tin approximately 30 x 30 cm.2. For topping, rub all together until crumbly. Sprinkle on cake mixture. Bake in a moderate oven –
takes approximately 1 hour. Not to be dusted with icing sugar.3.
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BOILED CHOCOLATE CAKESubmitted by Jo
This recipe comes from the Echunga Uniting Church recipe book and I have made it many times and adapted it to suit the occasion. It is always a winner!
INGREDIENTS• 2 Cups Water• 2 Cups Sugar (original recipe calls for 3 but that’s far too sweet!)• 1 tsp bicarb soda• 250g butter• 4Tbsp cocoa• 4 eggs, beaten• 3 cups SR flour
METHOD1. Combine first 5 ingredients and bring to boil in large saucepan. Give it a quick whisk. Simmer for 5
minutes. Allow to cool. (I put a little cold water in the sink and pop the pan in that to speed up the process!) When cool, add beaten eggs and whisk. Add flour and whisk.
2. Line a greased baking dish with baking paper and pour in mixture. Alternatively, grease and line the base of 2 round cake tins with baking paper and divide the mixture evenly between them (I use scales to check). Bake in fan forced oven at 160C for 30 minutes or until centre of cake springs back when gently pressed. Decorate as preferred. Chocolate icing works well!
3. For this birthday cake version, I cut the cakes in two and layered with chocolate buttercream icing and whipped cream. I decorated the outside with buttercream icing, then used ganache to drip around the edge. I put chocolate triangles and chopped Favourites on top.
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CARROT CAKE Submitted by Delecia
My mum’s original recipe that we grew up eating. A favourite in our household, and with extended family and friends. I have baked this cake for birthdays, anniversaries and for any reason I can come up with to eat it!!
INGREDIENTS Cake• 2 cups sugar• 2 1/2 cup flour• 3 teaspoons cinnamon powder • 2 cups finely grated carrot• 1 1/2 cups oil• 3 teaspoons baking powder• 1 teaspoon bicarbonate of soda• 4 eggs• pinch of salt• 1 cup pecans or walnuts chopped
METHOD 1. Set oven to 180C. Grease and line 3 round cake tins.2. Whip sugar and oil. Add in eggs, one at a time. In another bowl, sift all dry ingredients, then fold in
dry ingredients into wet. Add in chopped nuts and grated carrot. Mix until incorporated. 3. Pour equally into baking tins and bake for approx. 30 minutes or until you poke with a skewer and it
comes out clean. Leave to cool for a little before turning out and cool completely on wire rack.4. To make icing, whip butter and icing sugar until smooth. Add in vanilla essence and whip. Add in
softened cream cheese and whip until combined and smooth.5. On cake board or serving plate put down 1 cake layer and spread icing evenly over, add next
layer and top with icing again, add the last cake layer and top with the remainder of the icing. 6. Decorate with whole walnuts or pecans as desired. Enjoy!
Icing• 125 grams butter, softened • 1 teaspoon vanilla essence • 1 cup icing sugar• 250 grams cream cheese, at room temperature
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CHOC ORANGE BREAD AND BUTTER PUDDINGSSubmitted by Vera
I’ve tried lots of variations of this pudding, but the choc orange is my favourite! Soft and gooey inside, with a crispy top.
INGREDIENTS (SERVES 6)• 300g unsalted butter• 10 brioche bread slices• 50g dark chocolate chips• 200g marmalade, thick cut• 6 egg yolks, large• 500ml milk• 50g caster sugar• 1tsp vanilla extract• 4 tbsp raw caster sugar
METHOD1. Preheat the oven to 150°C. Grease 6 large heat proof ramekins with butter. 2. Butter one side of each of the pieces of bread, then coat each slice with marmalade. Cut slices
into 1.5cm squares. Put a few squares in the bottom of the ramekins with butter/marmalade facing downwards.
3. Sprinkle with a layer of chocolate chips. Layer with more bread (facing downwards), followed with the more of the chocolate chips. Keep layering until the top of the ramekin.
4. Separate the egg yolks into a medium bowl or jug. In a small saucepan add the caster sugar, milk and vanilla extract.
5. Slowly warm over a medium heat, whisking gently to dissolve the sugar. Once the milk is nearly boiling, remove from the heat. Slowly pour the hot milk into the egg yolks, whisking vigorously.
6. Divide the custard mixture between the three dishes, stopping just as you reach the top layer of bread; this will insure a crunchy topping. Sprinkle each portion with raw caster sugar, and bake in the oven for 30 minutes, or until the custard is set and the pudding has puffed up.
7.
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COFFEE, MARSALA AND WALNUT FRUITCAKE Submitted by Bob
This recipe started out as a 3-ingredient fruitcake to end up with nine. It includes Espresso coffee, Marsala, walnuts mixed fruit plus glaze cherries. Flour mix includes cinnamon, nutmeg and mixed spice.
INGREDIENTS• 1 Kg Fruit mix• 2 shots espresso coffee• 1/4 cup Marsala• ~600ml whole milk• 1/2 cup crushed walnuts• 1/2 pack glace cherries• 2 cups self raising flour• 1 tsp ground cinnamon• 1 tsp ground nutmeg• 1 tsp mixed spice• (optional 4 pecan halves to dress)
METHOD1. Preheat oven to 160C fan forced. Line baking tray to suit. 9”” square should do the trick.2. Place fruit mix in bowl, cover with 650ml mix of 2 shots espresso, Marsala and milk. Cover and3. refrigerate overnight.4. Add cherries and walnuts and mix through.5. In a separate bowl double sift flour add and mix through cinnamon, nutmeg and mixed spice. Turn
mix into fruit mix and fold together. Do not overwork the mix.6. Turn mixture into baking tray and add pecans for decoration. Bake for approximately 1 hour. Test
with a skewer which should come away dry.
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DEREK’S MUM’S WWII BREAD PUDDING RECIPESubmitted by Derek
A recipe that my mother made during WWII. All food was rationed so nothing was wasted. This was a good way to make something filling as desert with stale bread. I well remember my maternal grandmother making this, so the recipe goes back to well before WWII. During WWII in England almost everything was rationed so nothing was wasted. This was the time before sliced bread and plastic wrapping so was an ideal way of using all that stale hard bread. It is quite easy to make once you start so don’t be put off by the photos.
INGREDIENTS• 2 stale loaves of bread• 2 cups of sugar• 2 eggs• 220gms margarine• 4 cups mixed fruit• 4 tbsp mixed spice• 2 tsp cinnamon
METHOD1. Preheat your oven to 190ºC fan forced/375F.2. Place the stale bread with crusts into a bowl and cover with cold water. Allow to soak for 15 or 20
minutes. Soaking does not take long.3. While the bread is soaking, prepare, weigh and measure the other ingredients.4. After the bread has soaked, in a strong cloth (an old tea towel or an old pillowcase) wring out as
much water as possible from the bread. Place the wrung-out bread in a mixing bowl. (Normally I would use a stainless-steel bowel but with these quantities it is too small). You may need to wring the bread out in several quantities.
5. Now add the margarine and mix thoroughly with the hands. Once the margarine has started to incorporate, add the spices. It is necessary to add the spices early so that they are mixed thoroughly and cover the bread completely.
6. Being a purist, there is nothing worse than seeing specks of white in the finished pudding as this indicates that it has not been mixed thoroughly.
7. Mix thoroughly until the margarine and spices are incorporated. Once the margarine and spices thoroughly mixed, note the colour should not be speckled.
8. Add the sugar and mixed fruit and mix thoroughly. You cannot spoil it by mixing too much. Once the sugar and fruit are combined you will find the mixture becoming moister. Add the eggs and mix in.
9. The mixing is then finished Grease a large baking dish and pour in the mix. Bake for 2 hours at 190ºC fan forced/375F.
10. Before serving sprinkle the top with sugar. Serve hot on its own or with custard. It is just as tasty cold.
Notes:
The bread to buy are the loaves that are marked down for quick sale in the supermarket. I normally use cheap wholemeal bread as they are already darker although these two were white.
Don’t worry if the top or sides catch in places, this sometimes happens. It is the scorched parts that have the best flavour, especially the fruit.
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ECLAIRSSubmitted by Jessi
Instead of the traditional eclair, I wanted to try something different. I decided to try an alcohol infused cream and created eclairs with baileys whipped cream topped with white chocolate ganache and crushed Oreos on top. They were a hit!
INGREDIENTS • 160ml water• 80g butter• 100g flour• 4 eggs
Filling• 600ml thicken cream• 1 cup icing sugar • 6 Tbs of baileys alcohol
Topping• 1 packet of original Oreos• 225g packet of Cadbury white choc melts• 3 Tbs cream • 3 Tbs icing sugar• 1 tsp vanilla essence
METHOD1. Combine water and butter in pan over medium heat. Once butter is melted and small bubbles
appear dump all flour in. Stir until it comes together. Lower heat and continue moving the dough around for 1-2 minutes. A ball will form. Turn off heat and let sit for 5 mins.
2. Crack 2 eggs and gently beat. Pour into cool mixture. Mix with wooden spoon. Mix will appear to fall apart but keep mixing and eventually the egg and dough mix will incorporate and come together. Continue with remaining 2 eggs.
3. Once mixture is silky and smooth add to piping bag. I use a 1/2 round nozzle and pipe onto silmats otherwise baking paper is fine. You will get around 12-13 eclairs.
4. Bake in a preheated oven at 200C for 25 mins or until golden. Open oven and pierce each eclair with a skewer quickly. Close the oven door and turn off oven. Let the eclairs sit in the oven for a further 15-20 minutes.
5. Whilst cooling, whip the cream. Add in all icing sugar and vanilla essence. Whip until cream starts to thicken. Add in baileys. Whip until peaks form.
6. To make the topping place all chocolate, icing sugar and cream in a bowl. Microwave for 30 secs. Take out and mix. If too thick add a bit more cream and pop on the microwave for a further 10 seconds.
7. Cut eclairs in half and dip the lid in the chocolate mix. Set aside to cool. Pipe bottom half with cream using a 1M piping tip.
8. Sprinkle crushed Oreos on top of lid as chocolate is setting. Place lid on to bottom half. Refrigerate in airtight container for up to 3 days. Cut cooled eclairs in half.
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FAMILY PIKELETS Submitted by Ari
One of my weekly chores is making pikelets for the family. We freeze them and have for breakfast or for recess, and they make great gifts when visiting people.
INGREDIENTS• 2 cups plain flour• 2 Tsp baking powder• 2 cups warm milk• 85gm butter, melted• 1 egg yolk• 1 1/2 egg white• 3 Tsp caster sugar• 5 Tsp icing sugar• (if you think it’s too tricky to get 1/2 an egg white, double the recipe but it will make A LOT of pike-
lets)
METHOD 1. Separate the eggs. Whisk the egg whites with the sugar until fluffy.2. Mix flour, baking powder and icing sugar in a large bowl. In a separate bowl, mix butter, milk and
egg yolks. Add this to the flour mix and stir gently. Lumps are good! Add the egg whites gently into the mixture. Let sit for 10 minutes.
3. Get a frypan hot on the stove. Put a teaspoon of butter on the pan and WIPE IT OFF with a paper towel. Frypan should be medium high heat. Take approximately 1/4 cup of mixture and pour it in (it will spread to a round shape). The frypan will hold 2 or 3 of these. Cook for approximately 2 minutes, until you see bubbles all over and they start to burst. Flip the pikelet and cook for another 2 minutes. Use the paper towel (you can add more butter) to wipe the pan and repeat the process. Lay the pikelets on a baking tray or baking paper, don’t stack or they can stick. Eat hot or cool and freeze.
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GERMAN STREUSEL BEER CAKESubmitted by Jad
This recipe was given to me by a resident living in a retirement village I was managing. How can you go wrong with any cake that contains beer? I now bake this as a welcome for new Residents. Always remember, the calories and fat fall out of a cake once you cut it!
INGREDIENTSCake Mix• 125gms Butter• 4 Cups Self Raising Flour• 1 Teaspoon Mixed Spice• 1 Cup Castor Sugar• 1 Cup Mixed Fruit or Sultanas• 2 Eggs• 375ml Beer
Topping • 1 Cup Plain Flour • 1 Cup Sugar • 125gms Butter
METHOD1. Preheat oven to 170 degrees Celsius2. Rub butter into flour (by hand or food processor) until it resembles breadcrumbs, mix sugar with
spice and add to flour mix.3. Add fruit and gently mix.4. Beat eggs, make well in dry mix and add eggs and beer.5. Gently fold until all mixed and no dry mix remains but do not over mix as you want the mix to hold
air and be light.6. To make the topping, mix flour and sugar together, rub butter into mix by hand until crumbly. Add a
little more flour if too dense.7. Pour cake mix into 30cm X 30cm lined tin, sprinkle topping mix over the entire top to cover.8. Allow mix to sit for 15 minutes before placing into oven.9. Bake at 170 degrees for 20 minutes only then drop temperature to 150 degrees for approximately
another 40 minutes or until a skewer in the centre comes out clean.10. Serve warm to good friends and enjoy.
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GINGER FLUFF SPONGESubmitted by Susan
A recipe from our past afternoon tea parties, a great family favourite. Made recently for my sister who was undergoing surgery.
INGREDIENTS• 4 eggs separated• 1/2 cup sugar• 1/2 cup cornflour• 2 tablespoons pl flour• 1/2 tsp cream tartar• 1/2 tsp bicarb soda• 1 tsp cocoa• 3 tsp ground ginger• 1 tsp cinnamon• 1 dessert spoon warm golden syrup• 3 tablespoons marmalade• Chopped glaced, sugared ginger• Whipped cream for topping
METHOD1. Preheat a moderate oven. Spray 2 x 8-inch tins and line with baking paper.2. Beat egg whites still firm, add sugar, beat till stiff.3. Beat yolks and fold through white mix.4. Fold in sifted flours, spices and golden syrup.5. Pour evenly into cake pans.6. Cook approx. 20 mins till golden and sides have just started to shrink away, test with skewer. Cool.7. When cool spread top of one sponge with marmalade, sprinkle with a few pieces very finely
chopped ginger. Put top layer on, decorate with whipped cream and a handful of chopped ginger. Enjoy!
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GRAN’S BANANA CAKESubmitted by Amy
There are many special recipes in my lovingly remembered Gran’s recipe card file, this one is my husband’s favourite! It has been tried and tested by friends, family and multiple kindy children over the years- always a winner!
INGREDIENTS• 50g butter• 75g sugar (mix of dark brown and white)• 100g SR Flour• 2 ripe bananas• 1 egg• 1/2 tsp bicarb• 2 tblspn cold water
METHOD1. Cream butter and sugar. 2. Add well beaten egg, then mashed bananas. 3. Beat well and stir in lightly the sifted flour. 4. Lastly add soda dissolved in the water. 5. Bake in greased log tin in moderate oven 35-40
minutes.
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HOKKAIDO MILK BUNSSubmitted by Anne
Over the weekend, I baked the softest, fluffiest, buttery and milky buns ever!! I was gobsmacked and couldn’t believe I can create such thing. My kids enjoyed it so much they have been having it for school lunch the whole week.
INGREDIENTSTangzhong (starter)• 3 tablespoons water• 3 tablespoons milk• 2 tablespoons bread flour
Dough• 2 1/2 cups bread flour• 2 tablespoons powdered milk• 1/4 cup sugar• 1 teaspoon salt• 1 tablespoon instant yeast• 1/2 cup milk• 1 large egg• 4 tablespoons unsalted butter, melted
METHOD1. To make the tangzhong: Combine all of the ingredients in a small saucepan, and whisk until no
lumps remain.2. Place the saucepan over low heat, and cook the mixture, whisking constantly, until thick and the
whisk leaves lines on the bottom of the pan, about 3 to 5 minutes.3. Transfer the tangzhong to a small mixing bowl or measuring cup and let it cool to room
temperature.4. To make the dough: Combine the tangzhong with the remaining dough ingredients, then mix and
knead — by hand, mixer, or bread machine — until a smooth, elastic dough forms.5. Shape the dough into a ball, and let it rest in a lightly greased covered bowl for 60 to 90 minutes,
until puffy but not necessarily doubled in bulk.6. Gently deflate the dough, divide it into 8 equal pieces, and shape each piece into a ball.7. Place the rolls into a lightly greased 8”” or 9”” round cake pan. Cover the pan and let the rolls rest
for 40 to 50 minutes, until puffy. 8. Preheat the oven to 350°F. Brush the rolls with milk or egg wash (1 large egg beaten with 1
tablespoon cold water), and bake for 25 to 30 minutes, until golden brown on top; a digital thermometer inserted into the centre of the middle roll should read at least 190°F.
9. Remove the rolls from the oven. Allow them to cool in the pan for 10 minutes, then transfer them to a rack to cool completely.
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LEMON RICOTTA CAKE Submitted by Christine
This is my all-time go-to recipe that never fails for myself and now for my friends. It is so incredibly easy every ABC presenter could make a winner with this recipe.
INGREDIENTS • 3 eggs• 215g caster sugar• 80ml extra virgin olive oil• 200g fresh full-cream ricotta, well drained• 210g self-raising flour, sifted• 70g almond meal• finely grated zest of 2 lemons• juice of 2 lemons• 1 tsp vanilla paste or extract (or half a freshly scraped vanilla bean)• icing sugar, for dusting
METHOD1. Preheat the oven to 170°C (150°C fan-forced). Spray a Bundt tin with non-stick cooking spray2. In a large bowl, beat the eggs with the sugar until very pale and creamy. It will be light and fluffy.
Add the olive oil and ricotta and mix until smooth. Gently fold in the flour and almond meal, then add the lemon zest and juice and vanilla.
3. Pour the batter into the prepared tin and bake for about 30 minutes or until a skewer inserted into the middle comes out clean. Allow to cool completely in the tin before turning out onto a plate. Dust with icing sugar and serve. Perfect with tea and coffee.
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MA-CLAIRE’S CHOCOLATE & FRIENDS CAKESubmitted by Marie-Claire
I love chocolate, vegetables and fruit and these ingredients just seem to go so well together. Years ago we made chocolates in a small town in Texas and this became a family favourite.
INGREDIENTS• 85 g dark cooking chocolate • 3 large eggs • 200 g raw caster sugar • 1 cup olive oil • 300 g cooked beetroots coarsely grated• 100 g banana mashed• 50 g carrot peeled and finely grated• 2 teaspoons long red chilli finely chopped• 1 tablespoon vanilla bean paste or essence
Dry Mix• ½ cup cocoa powder• 200 g whole almond meal • 1½ teaspoons baking powder • ¼ teaspoon salt
METHOD1. Pre heat oven to 180 C (fan forced). Grease & line with baking paper a 20 cm spring form cake
pan.2. Melt the chocolate and set aside.3. Whisk the eggs together with the caster sugar until pale in colour – roughly 3 minutes.4. Stir olive oil into the egg/sugar mixture.5. Stir the grated beetroot, mashed banana, grated carrot, chopped chilli, vanilla and melted
chocolate into the egg/sugar/oil mixture.6. Sift the dry mix together and then fold into the wet mixture7. Pour the mixture into the prepared cake pan and bake for 65 minutes in the bottom half of the
oven. 8. Cake is ready when a metal skewer (knitting needle) is inserted in the middle and comes out clean.
Baking time may vary depending on the pan and oven you are using. Place on wire rack to cool.9. Dust with icing sugar before serving. This cake is best eaten the day after baking and keeps well in
the fridge.
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MANDARIN AND MUESLI BREAKFAST LOAF Submitted by Peta
I made this to help end my iso bread fest and iso bread belly! This is now my go-to for breakfast now and has really stopped me feeling so sluggish!
INGREDIENTS • 120ml mandarin juice (approx. 4 mandarins)• Zest of 2 mandarins• 4 eggs, separated• 1tsp baking powder• 270g almond flour• 3tsp coconut sugar• 2 tsp vanilla extract• 2 cups Muesli - I used Carman’s Fruit Free Muesli
METHOD1. Juice mandarins, ensuring you get as much juice out as possible. Little bits of pulp are fine.2. Zest mandarins using a micro plane grater. 3. Separate eggs and put the yolks aside. Using a whisk, whip the egg whites to soft peaks. Set aside4. In a mixing bowl with the paddle attachment, put all ingredients in except for the muesli and egg
whites. Mix on a medium speed until a wet paste forms. Add the muesli and mix on a low speed to not break it up too much.
5. Gently fold in the egg whites until all combined. Don’t mix too much as you want the whites to stay fluffy.
6. Add mix to a well-greased 20cm loaf pan. Tap the pan a couple of times to make sure there are no holes in the mixture. Sprinkle a little extra Muesli on top.
7. Put in the oven at 170C for 40 minutes. 8. Serve with a dollop of Greek yoghurt and / or a drizzle of maple syrup.
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NAN’S GOOD QUICK CHOCOLATE CAKE Submitted by Smantha
This is my very favourite recipe from my Nan. It has been a family favourite for as long as we can remember and brings back so many memories of happy days at family tables. My daughters still make this cake today.
INGREDIENTSWet Ingredients• 1 1/2 cups milk• 3/4 cup sugar• 1 level teaspoon bicarbonate of soda• 180 grams butter• 1 Tbs golden syrup • 1 tsp cinnamon • 2 dessert spoons cocoa
Dry Ingredients• 2 cups SR Flour• 1 tsp Vanilla essence.
Chocolate Icing• 1 1/2 cups icing sugar • 1 Tbs butter• 1 tsp coffee powder • Boiling water
METHOD1. Place the wet ingredients into a saucepan2. Bring to the boil and allow to boil 1 minute, watching it doesn’t boil over3. Once cooled add the flour and vanilla essence4. Cook in moderate oven for 30-35 minutes. 5. For the icing, add 1 tsp boiling water to the mix until correct consistency is achieved
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NEW YORK CHEESECAKE Submitted by Cheryl
This is the first baked cheesecake I’ve ever made, and I try to eat low carb, so this is a keto recipe!
INGREDIENTSBase• 2 Cups Almond Flour 200g / 7 oz• 1/2 Cup Coconut Flour 40g / 1.2 oz• 6 oz unsalted butter must be cold (180g)• 1 tsp baking powder• 1/2 tsp Salt• 1/2 tsp xanthan gum (optional)• 2 Tbsp Erythritol (SoNourished) granular
METHODBase1. In a large glass bowl, mix the almond flour, coconut flour, xanthan gum, baking powder, erythritol
and salt together until each of the ingredients are well combined.2. This process must be done quickly, otherwise; it will not work! - Cut the cold butter up into small
chunks and add it to the dry ingredients. Press the butter into the dry ingredients by using two forks. This can also be done in a food processor by pulsing the chunks of butter and dry ingredients for 20 - 30 seconds on high.
3. In a 22cm (8.5”) spring-form cake tin, line the bottom insert with baking paper, grease the inside with butter and press the base mixture into the bottom of the tin. I usually press it halfway up the sides as well.
4. Place the tin in the fridge to allow the base to set. Preheat your oven to 140C fan forced (160C conventional).
Filling5. In a mixing bowl, add the cream cheese, sour cream, vanilla extract, lemon zest and erythritol. Mix
until well combined.6. As the mixture begins to thicken slightly, add the first egg and continue to mix. Add in the rest of the
eggs one at a time and continue to mix.7. Take the base out of the fridge, poke holes in the bottom of the base with a fork and bake in the
oven for 15 minutes until slightly golden. Remove and let cool slightly. Wrap the bottom of the tin in aluminium foil.
8. Using a sieve, pour the cream cheese filling through into the base (this helps remove any large clumps that might spoil the cheesecake). Put the cheesecake into the oven and bake in a large baking sheet filled with water (otherwise known as a water bath). Alternatively, you can place 2 ramekins filled with water right next to the cheesecake. Bake for 50 minutes.
9. Check the cheesecake by pushing a spike into the middle. If it comes out clean, then the cake is ready.
10. Turn the oven off and leave the oven slight open for another 30 mins to cool the cheesecake slowly. (this stops the top from cracking) Remove from the oven and let it come to room temperature before placing in the fridge for 4 hours to set.
Filling• 2 Cups Cream Cheese full fat (500g / 1 lb)• 3/4 Cup Sour Cream full fat• 2/3 Cup Erythritol (SoNourished) granular• 3 large Eggs• 1 tsp Vanilla Extract• 1 tsp Lemon zest
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NO BAKE BLACKBERRY AND LEMON CHEESECAKESubmitted by Chloe
This cracking cheesecake doesn’t taste as good as it looks ... it tastes better!
INGREDIENTS• 250g packet Scotch Finger biscuits• 1/3 cup desiccated coconut• 100g unsalted butter, melted
Filling• 1 ¾ cups frozen blackberries (250g), thawed
(See Tip)• 1 tablespoon powdered gelatine• 2 x 250g packets cream cheese, chopped, at
room temperature• ¾ cup caster sugar• 1 teaspoon finely grated lemon rind• 2 tablespoons lemon juice• 300ml tub thickened cream
To Serve• 1 cup frozen blackberries (200g), thawed• 300ml tub thickened cream• 1 tablespoon caster sugar
METHOD1. Invert base of a 22cm spring-form pan (base measures 21cm). Grease and line base and side with
baking paper. 2. Process biscuits and coconut in a food processor until finely crushed. Add butter. Process until
combined. Press evenly over base of prepared pan. Refrigerate. 3. To make filling, process blackberries in same, clean food processor until pureed. Strain through a
sieve over a jug, discarding seeds. 4. Sprinkle gelatine over ¼ cup water in a small heatproof jug. Stand jug in a small saucepan of
simmering water. Stir until dissolved. Remove. Cool slightly (do not allow to set). 5. Process cream cheese, sugar, rind and juice in same, clean food processor until smooth. With motor
operating, add gelatine, processing until combined. Add blackberry puree and cream. Process until smooth. Pour into prepared pan. Cover. Refrigerate, overnight until set.
6. To serve, drain thawed blackberries. Place on absorbent kitchen paper. 7. Whip cream and sugar in a bowl with a hand-held electric mixer until soft peaks form. Transfer
cheesecake to a serving plate. Spoon over whipped cream. Top with blackberries.
TIP! To thaw blackberries, place in a bowl and stand at room temperature for about 1 to 2 hours, or leave in the fridge overnight. You will need a 500g bag frozen blackberries for this recipe. Cheesecake can be made up to two days ahead. Decorate before serving.
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ONE BOWL WONDER CAKE Submitted by Sheila
Found the recipe in a magazine years ago. I am not a very good cook/baker but this cake never fails
INGREDIENTS • 3 cups plain flour• 2 cups white sugar• 1/2 cup cocoa• 2 tsp bicarbonate soda• 1 tsp salt• 3/4 cup vegetable oil • 2 tbsp white vinegar • 2 tsp vanilla essence• 2 cups cold water
Icing • 1 cup soft icing mixture • 2 tbsp cocoa• 2 still butter• 1-2 tbsp boiling water
METHOD1. Pre heat the oven to 180. Grease and line the base of a 22cm cake pan.2. Sift the dry ingredients together into bowl and mix to combine. Make 3 deep wells in the mixture.
Pour the oil into one well, vinegar into the second well & vanilla into the third. Pour cold water over the top and stir well. Pour into pan.
3. Bake 1 hour 10 minutes or until a skewer inserted into centre of cakes comes out clear. Allow to cool for 10 minutes, then gently remove from pan onto cooling rack. Cool completely.
4. To make the icing, sift together icing sugar & cocoa. Add butter and 1-2 tablespoons of boiling water. Mix well and spread over the cake. Allow to set.
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QUEEN CAKESSubmitted by Vanessa
My love for these Queen Cakes began at high school. My teacher suggested I enter them in the Royal Show. Whilst baking they overflowed and needless to say they weren’t winners. My Mum and I still laugh about it to this day!
INGREDIENTS• 125g butter (room temperature)• 110g caster sugar (1/2 cup)• 2 eggs, lightly beaten (59g each, room temperature)• Finely grated zest of one lemon• 110g self raising flour (3/4 cup)• 75g plain flour (1/2 cup)• 1 teaspoon baking powder• 75g currants (1/2 cup)• 1 teaspoon vanilla essence• 80ml cup milk (1/3 cup) (room temperature)• 1 teaspoon icings sugar mixture
METHOD1. Preheat oven to 200C (180C fan forced). Line a patty
pan tin or muffin tin with patty papers.2. Cream butter and sugar together until light and fluffy
(this will take approximately 5 mins if using electric mixer). Slowly beat in eggs, mixing well until incorporated. Add lemon zest, and sift in self raising flour, plain flour and baking powder. Mix lightly until combined, then add vanilla essence and currants, and then slowly add milk until combined, being careful not to over-mix.
3. Distribute evenly amongst patty papers and bake for 15-20 minutes (do first check at 15 mins and bake until cakes spring back when touched lightly). Cool on a cooling rack, and once cold dust lightly with icing sugar.
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RASPBERRY CLAFOUTISSubmitted by Kelly
Coming from France, a Clafoutis is traditionally made with cherries, but I made this one with Raspberries, and it was simple and delicious!
INGREDIENTS• 15g Butter, for greasing dish • 2/3 cup Plain flour (plus extra for dusting)• 1 ½ cups Raspberries (frozen are fine)• ¼ cup Brown sugar• ¼ cup Caster sugar • 2 Eggs• 1 cup Thickened cream • 2 tsp Vanilla extract • Icing sugar for dusting
METHOD1. Preheat the oven to 200C. Butter and flour an 8-cup capacity shallow baking dish.2. In a medium bowl, combine the flour and sugars. In a small bowl, combine the eggs, cream and
vanilla extract and whisk well. 3. Make a well in the centre of the flour mixture and pour the cream mixture into the centre using
a steady, thin stream. Whisk together to form a smooth batter, then let rest for 20-30 minutes. Stir through 2 tablespoons more cream to loosen batter if needed.
4. Pour the batter into the dish, scatter over the raspberries and press some into the batter. Bake for 25-30 minutes, or until golden and risen. Serve immediately, with whipped cream or ice cream on the side.
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RHUBARB & CREAM CAKE Submitted by Barb
In my humble opinion, anything rhubarb just works, so this cake just works
INGREDIENTS• 450g rhubarb stalks, washed and dried• 1 1/2 cups (225g) self-raising flour• 1 teaspoon baking powder• 1/4 teaspoon salt• Finely grated zest 2 large lemons• 1 large egg• 1 cup (220g) caster sugar• 1 cup (250ml) pure cream• 1 1/2 teaspoons vanilla extract• 1 tablespoon Demerara sugar• Icing sugar, for dusting, optional• Vanilla bean ice cream or cream, to serve
METHOD1. Preheat your oven to 175 C. Butter a 23 cm spring-form tin, line the base with buttered baking
paper, then dust the tin with flour and set it aside.2. Chop the rhubarb into small chunks (roughly 1cm) – you should have 3 cups. Set aside ½ cup of
chunks and slip the rest into a bowl.3. Tip the flour, baking powder and salt into another bowl. Use a balloon whisk to mix them together
for 1 minute so they’re thoroughly combined. Sprinkle in the lemon zest and whisk for another 10 seconds or so, then set the bowl aside.
4. Break the egg into a third bowl (the last one, I promise!) and beat it briefly with the balloon whisk to break it up. Add the caster sugar and whisk the two together for 1 minute so the mixture looks creamy. Pour in the cream and vanilla and whisk again until everything is thoroughly combined. Add all but 1 tablespoon of the flour mixture to the bowl and use a spatula to stir the two together. It’s best not to beat them as this causes the cake to toughen – I half-stir and half-fold them together, as leaving the batter quite lumpy helps make the cake really light.
5. Sprinkle the reserved tablespoon of flour mixture over the rhubarb in the bowl and give it a good shake so the pieces are lightly dusted in flour. Now, fold the rhubarb into the batter – it will be thick with rhubarb. Scoop the batter into the prepared tin and use a palette knife to spread it out evenly. Scatter the reserved ½ cup of rhubarb on top, and sprinkle with Demerara sugar.
6. Pop the tin in the oven and bake the cake for 50 – 55 minutes until the top springs back when gently pressed, or a fine skewer inserted in the middle comes out clean. Remove the cake from the oven and sit it on a wire rack. Let it cool for 8 minutes, then un-clip and remove the sides of the tin. Sit a sheet of baking paper on top of the cake and a flat plate on this; quickly invert the cake onto the plate and remove the base. Now sit the rack on top of the cake and invert it again onto this. Leave it to cool until it’s barely warm or room temperature.
7. Just before serving, carefully slide the cake onto a serving plate or cake stand and dust the top with icing sugar, if using. Serve with ice cream or cream. Leftover cake keeps well in the freezer for up to 3 weeks, just gently warm it in a low oven or the microwave before serving.
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STICKY TOFFEE PUDDINGSubmitted by Vera
This is my husband’s favourite dessert, so I have been trying different recipes for years, and this is the ONE!!!!
INGREDIENTS• 175g pitted medjool dates, roughly chopped• 1 teabag• 1 tsp bicarbonate of soda• 1 tsp vanilla extract • 175g lightly salted butter, softened, plus extra for greasing• 100g brown sugar• 2 eggs• 100ml milk • 175g self-raising flour, plus extra for dusting• 150ml double cream• 100g brown sugar• 75g lightly salted butter
METHOD1. Pour 150ml boiling water over the dates, tea bag and bicarbonate of soda and set aside to soak for
10 mins. Remove the teabag and discard. Add the vanilla extract and mash the mixture with a fork.2. Preheat the oven to gas 4, 180°C, fan 160°C. Butter a 20 x 30cm tin or ceramic dish and line the
base with non-stick baking paper. Alternatively, use 6 ramekins to make individual puddings – butter and lightly flour them before lining the bases with circles of non-stick baking paper.
3. Beat the butter with 100g of brown sugar until smooth. Beat in the eggs, followed by the milk and the date mix, beating well each time (the mixture may split, but will come together when you add the flour).
4. Sieve in the flour and fold. Pour into the dish or tin and smooth the top. Bake for 35 mins (or 25 mins for individual puddings), until golden and risen.
5. Meanwhile, make the sauce. Gently heat the cream, remaining brown sugar and butter in a pan set over a low heat, stirring often until smooth.
6. Let the sponge sit for 10 mins then cut into 8. Serve warm, with the sauce and some crème fraiche, ice cream or seasonal fruit.
7.
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TRIPLE LAYER HUMMINGBIRD CAKE WITH CREAM CHEESE FROSTINGSubmitted by Jane
I made this cake during the COVID19 lockdown for my dad’s 90th birthday. It is easy but looks stunning. We couldn’t have a party for him so celebrated with this magnificent cake.
INGREDIENTS• 500g SR flour• 1 tsp cinnamon• 1 cup brown sugar• 2x 440g cans crushed pineapple• 100g desiccated coconut• 4 ripe bananas mashed• 1 cup chopped walnuts or pecans• 4 eggs lightly beaten• 1 1/2 cups sunflower oil
Frosting• 2 packets (8 0z) cream cheese softened• 1 cup unsalted butter softened• 1 tsp vanilla extract• 2 cups icing sugar
METHOD1. Preheat oven to 170 degrees. Grease and line the bases of 3 round cake tins.2. Sift flour and spices into a large bowl. Add sugar, pineapple, coconut, banana, walnuts, eggs and
oil. Stir to combine.3. Divide mixture evenly into the 3 cakes tins. Bake for 30 minutes or until skewer comes out clean.4. When cool make frosting by putting the cream cheese, butter, vanilla and icing sugar into an
electric mixer and beat until smooth.5. Spread frosting between each layer and then over the top and sides of the cake.6. Decorate with shredded coconut while frosting is still moist.7. Keep refrigerated until ready to eat.8. Bring out of fridge half an hour before eating so it is at room temperature.
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WHITE CHOCOLATE CHEESECAKE Submitted by Elizabeth
An easy no-bake dessert, a sure winner, freezes well, adapts brilliantly to variations e.g. adding berries, to make it uniquely yours, as I have done with the basic recipe.
INGREDIENTS• 2 packets Oreo biscuits, crushed • ½ cup thickened cream• ¼ cup butter, melted • 2 x 250 gm cream cheese• 2 teaspoons gelatine, dissolved in ¼ cup boiling water• ½ cup caster sugar • 200 gm white melts, melted• Fruit e.g. muntries/berries to serve
METHODBase 1. Combine biscuit crumbs and melted butter. 2. Press into base of lightly greased 22cm spring-form pan. Chill
Filling3. Beat cream cheese 2 minutes, until smooth. 4. Add sugar, chocolate, cream, dissolved gelatine. Beat until smooth.5. Add fruit (optional)6. Pour onto prepared crumb crust, refrigerate 2-3 hours or overnight. 7. Remove from pan8. To serve, top with whipped cream and dust with drinking chocolate or add fruit to decorate.9. Freezes well.
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WHOLE ORANGE CAKE WITH CITRUS ICINGSubmitted by Sandra
My husband’s favourite. You can’t go wrong with this recipe-it’s fool proof which should suit some of your novice ABC bakers come radio presenters. I sometimes cut it in two and fill it with homemade lemon butter. Have fun making it.
INGREDIENTS• 1 medium (240g) whole orange• 200g butter, melted• 3 eggs, lightly beaten• 1 cup (220g) caster sugar• 1 ½ cups SR flour
Icing• 1 medium (140g) lemon• 1 small (180g) orange• 1 cup (160g) icing sugar mixture• 1 teaspoon boiling water
METHOD1. Preheat the oven to moderate 180C / 160 Fan Forced. Grease a deep 20cm cake pan, line base
with baking paper2. Wash and dry orange; cut into quarters and remove seeds. Process in a small food processor until it
becomes pulpy.3. Transfer orange into a medium bowl, stir in butter, eggs, sugar and sifted flour until smooth. Pour
mixture into prepared pan. Bake in a moderate oven for about 50 minutes or until cooked when tested. Stand for 10 minutes before turning onto a wire rack to cool.
Icing4. Using a zester, remove strips of rind from lemon and orange – you will need 2 teaspoons of each.
Squeeze juice from fruit – you will need 2 teaspoons orange juice and 2 teaspoons lemon juice. Sift icing sugar into a bowl; stir in juices and enough water to make a smooth paste. Stir in rind.
5. Pour citrus icing immediately over cake; stand until set. Un-iced cake suitable to freeze.
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WHOLE SPICED PEAR & CHOCOLATE LOAF CAKE Submitted by Barb
This is spectacular, delicious and seasonally appropriate. Ticks all the boxes for me.
INGREDIENTS• 4-5 pears (I used beurre bosc pears)• 4 cups water• 1.5 cups sugar• 1 teaspoon ground cinnamon• 1 teaspoon ground nutmeg• 2 cardamom pods, crushed• 1 teaspoon vanilla extract
Cake• 400g/14ozs. dark chocolate• 150g/5ozs. Butter• 6 eggs• 1 1/4 cup brown sugar• 1 1/4 cup almond meal• 3 tablespoons milk• 1 teaspoon vanilla• Pinch of fine salt
METHOD1. First make the pears-you can make these a day or two ahead of time. Peel the pears and keep
them whole. I don’t bother with lemon juice, I just submerge them straight into the water once I’ve peeled them with the sugar, cinnamon, nutmeg, cardamom and vanilla. Bring to a boil and simmer until soft-these pears only took 20 minutes. Stick a fork or knife into the bottom of them to see how they are going.
2. Remove the pears and you can make the simmering liquid into a delicious cordial (bring it to a boil and reduce it by 50% and serve it with soda water). You can use the pears on the same day, or you can place them in the fridge. I just bring them to room temperature before starting the cake part.
3. To make the cake, preheat oven to 160C/320F and line a loaf tin with parchment on the base and sides. Melt the chocolate and butter and stir until smooth. Whisk in the eggs and then the sugar, almond meal, milk, vanilla and salt until combined. Pour the batter into the tin and the submerge the pears standing up in the batter. Bake for 1 hour & 20-30 minutes or until the cake is done. Allow to cool completely. Serve with cream
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YOGHURT, BLACKBERRY, LEMON CAKESubmitted by Cheryl
My lovely patient brings me lemon sauce every year so this is the latest baking using her delightful offering!
INGREDIENTS• 10 tbsp (150 g) caster sugar• 3 eggs (60g each)• 5 tbsp (125g / ½ cup) thick Greek yoghurt• 5 tbsp (60ml / ¼ cup) mild extra virgin olive oil• 17 tbsp (230g / 1½ cups) “00” flour or regular plain flour• 1½ tbsp (16g) baking powder• 1 vanilla bean, split and seeds scraped or 1 tsp vanilla paste• finely grated zest of 1 lemon• 125 g blackberries• 2-3 tbsp flaked almonds • Icing sugar, for dusting
METHOD1. Preheat the oven to 180°C (160C fan forced). Grease and line a 13 cm x 28 cm loaf tin with baking
paper.2. Place the sugar and eggs in a bowl and whisk until creamy. Add the yoghurt, oil, flour and baking
powder and mix until smooth, then stir in the vanilla and lemon zest. Gently stir in three-quarters of the blackberries, the pour into the prepared tin. Top with the remaining berries and the almond flakes. Bake for 40-45 minutes or until pale golden and a skewer withdraws clean.
3. Cool in the tin then turn out onto a rack to cool completely. Serve as it is or dusted with icing sugar or with a dollop of yoghurt or a scoop of gelato.
4.
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Published by the Royal Adelaide Show in partnership with the South Australian Country Women’s Association and ABC Radio Adelaide for the Legend in the Baking competition 2020. Every effort has been made to obtain permission to include the recipes in this publication.
