Category: Cooking

Ingredients

• 125g butter, softened
• 1 tablespoon finely grated lemon rind
• 1 cup (220g) caster sugar
• 2 eggs
• 1 cup (150g) self-raising flour
• ½ cup (75g) plain flour
• ½ cup (125ml) milk

Topping

• ½ cup (125ml) lemon juice
• ¼ cup (55g) caster sugar
• NOTE: This recipe can be made two days ahead.

Preparation method

Ingredients:

• 20ml oil
• 1 large onion, diced
• 8 rashers bacon, diced
• 1 teaspoon garlic
• 1kg peeled pumpkin, cut into chunks
• 1 teaspoon vegetable stock powder

Method;

• Heat oil in a pan and fry onion, bacon and garlic until onion is cooked through but not browned.
• Add pumpkin and stir through to coat with bacon mix. Add enough water to cover the pumpkin. Sprinkle the stock powder over the water. Boil the water slowly until the pumpkin is soft.
• Allow to cool and then blend the soup until smooth.
• Reheat soup before serving with butter & bread rolls.

Ingredients

• 1kg gravy beef
• 2 tblsps vegetable oil
• 2 onions, thinly sliced
• 2 cloves garlic, crushed
• 3cm piece fresh ginger, finely sliced
• 1/4 cup korma curry paste
• 2 tblsps tomato paste
• 400g can crushed tomatoes
• 400ml can coconut cream
• 1/4 cup almond meal
• 1/4 cup cooking cream
• 1/2 cup chopped fresh coriander
• Salt & pepper, to taste
• Flaked almonds, to garnish
• Steamed basmati rice and cucumber raita, to serve

Method

1. Trim excess fat and sinew from beef. Cut beef into 3cm pieces. Combine beef with 1 tblsp oil in a bowl. Divide into four equal portions. Booking one portion at a time, heat a large, flameproof casserole dish (14-cup capacity, with lid) over medium to high heat. Att one portion of beef, cook for about 2 minutes, before turning to brown other sides. Remove from pan. Repeat with each portion.
2. Heat remaining oil in same dish. Add onions, garlic, ginger and curry paste. Cook, stiring in all the brown pieces that cling to base of pan, until onions are soft.
3. Return beef to pan. Stir in tomato paste, tomatoes and coconut cream. Bring to boil. Cover with lid.
4. Cook in a moderately slow oven (160C for about 2 hours, or until beef is tender.
5. Remove from oven. Stir through almond meal, cream and coriander. Season with salt and pepper.
6. Garnish curry with almonds. Serve with rice and raita.

Tip: For extra heat, add a finely copped long fresh chilli or 1/4 tsp ground chilli with onions in Step 2.

Ingredients

• Snow peas
• Brocolini (cut in half & use both ends) (partially steamed)
• Fetta
• Mint
• Balsamic vinegar

Thanks to Auntie Jirina!

Apple Tart

Base (short-crust pastry)
– Plain flour (1 & 1/2 cup)
– Almond meal (1/2 cup)
– Vanilla Essence
– 2x egg yolks
– 1/2 cup sugar
– 3 tablespoons butter

Filling
– 1kg can of apples
– 1 lemon (zest)

Topping
– 1x cup of cream (whipped)

Passionfruit topping
– Icing sugar (4 tablespoons)
– Passionfruit pulp (170g)
– Butter (50g)

Ingredients;

• 500g chicken breast
• cornflower
• oil for deep-frying
• 1 tablespoon oil, extra
• 1 small fresh red chilli, finely chopped
• 5 green shallots, chopped
• 1 green pepper, chopped
• 3/4 cup water
• 1/2 cup tomato sauce
• 1 tablespoon brown sugar
• 2 teaspoons cornflower, extra
• 2 tablespoons water, extra
• 565g can lychees, drained

Method;

1. Lightly coat chicken slices with cornflower, shake away excess cornflower.
2. Deep-fry chicken slices in hot oil until light golden brown; drain on paper-towel.
3. Cook up some rice to serve the meal with (1 cup rice, with 2 cups water is enough for 4 people)
4. Heat extra oil in a wok or large frying pan, add chilli, shallots and pepper, stir-fry over high heat for about 3 mins, or until pepper is just soft.
5. Stir in combined water, sauce & sugar, bring to the boil, then simmer, uncovered, for 5 mins.
6. Blend extra cornflower with extra water, stir into pan, add lychees and chicken, stir over high heat until mixture boils and thickens.

Serve with rice (get this cooking as the chicken is getting finished)

Serves 4

Ingredients

1kg mussels (if any mussels don’t close when washed, throw those ones out)
2-3 celery stalks (diced)
2 carrots (diced)
1 onion (fried in butter)
2-3 tomatos (largely diced)
1 clove of garlic

Method

In a big pot;
Fry onion in butter
Add vegies
Add cider/wine (1 long-neck bottle / 750ml)
Add mussels – cook till they’re all opened up
After cooking, if any mussels are still shut then throw those ones out (they’re dead)

Any which are thrown out are because they’re already dead prior to cooking and shouldn’t be eaten

http://health.ninemsn.com.au/dietandnutrition/757430/mango-haloumi-and-macadamia-rocket-salad

http://www.taste.com.au/recipes/27306/mango+avocado+macadamia+salad

Naan Recipe

Kg of Lighthouse Bread and Pizzza flour
Some salt.
Plain Yoghurt (Greek or some other container set, must not be flavoured and not sweet)
Olive Oil
Full cream milk
Yeast sachet, teaspoon of sugar
Some plain flour, to throw down on surfaces.

Method;

1. Take about 300ml of milk, warm it up, if you can’t keep your little finger in it then it is too hot. Mix about a teaspoon of sugar and a sachet of yeast into the milk, then let it sit for about 10 minutes while you do the following.
2. Sieve flour into suitably sized container, remember it will rise about 2x its current size.
   By hand as if making pastry about 200g of the yoghurt and a table spoon of olive oil
3. Add the milk and start mixing it in by hand, you will need to add more milk in order to form a dough.
   Be careful adding the milk, do not over do it, you should be able to form it up into a ball that is not overly wet.
   Tip this dough out onto a flat surface and start kneading, as you knead the dough it will become more and more elastic, use the throw flour to stop things from sticking.
4. After you have kneaded the dough, put it back into the container to rise, I suggest floating the container in a sink full of warm water for 45 minutes to an hour.. It should rise to about twice its size.
5. Once risen tip the dough out and cut and roll out your naan with a rolling pin and using a very hot fry pan, fry them up.. It takes a little practise but the dough will start to puff up and then you can flip it.The trick is to cook it through without burning it, how well this works depends the heat of the pan and the thickness of dough when rolled out.

Breakfast smoothie – handful of frozen berries / fruit, scoop of protein shake, 1 or 2 raw eggs, bit of milk.