Appetisers
Vietnamese Spring Rolls
Guacamole
Soups
Cioppino
Spring Soup
French Onion Soup
Entrees/LightMeals
Smoked Trout Pate
Warm Chicken and Cashew Salad
Creamy Chicken & Vegetable Pancakes
Seafood Pancakes
Seafood
Chilli King Prawns
Thai Garlic Prawns
Pot-au-feu de Poisson
Poultry
Stuffed and Rolled Turkey Breast
Peach and Cashew Chicken Roll
Honey Rosemary Chicken
40Cloves of Garlic Chicken
Thai Garlic Chicken
Marinated Coriander Chicken
Lemon Chicken with Basil Sauce
Sour Cream and Lemon Chicken
Lemon Crumbed Chicken
Chicken Parmesan with Basil
Swiss Chicken
Chicken with Green Peppercorns
Pork
Pepper Pork
Veal
Veal Campagnola
Beef
Pepper Cheese Beef Olives
Steaks with Whisky Cream Sauce
Steaks with Green Peppercorns
Roast Beef with Red Wine
Beef Stroganoff
Frikkadels
Tasty Hamburgers
Meatloaf with Peppercorns
Lamb
Raan
Egg, Cheese & Vegetarian
Crusty Salmon Pie
Onioned Tuna Quiche
Spinach Quiche
Vegetables
Seasoned Roast Pumpkin
Vegetables Julienne
Side Dishes/Accompaniments
Gratin Potatoes
Potato Pancakes
Floddies
Mashed Potatoes
Rice, Pasta & Pizza
Summer Pasta Sauce
Coriander Pesto
Salads
AgarAgar Salad
Bean Salad
French Mustard Potato Salad
Potato Salad with Herbed Vinaigrette
Desserts
Sticky Date Pudding
Chocolate Rum & Raisin Mousse
Golden Syrup Dumplings
Lemon Souffle
Swedish Waffles
Peach Kuchen
Apple Strudel
Blueberry Icecream Cheesecake
Apricot Nectar Cheesecake
Honey and Almond Cheesecake
Caramel Crunch Cheesecake
Mango Cream Tart
French LemonAlmond Tart
Pecan Pie
Blueberry Tart Yarnall
Frozen Lemon Dessert
Coffee Tortoni
Mango Icecream
Lemongrass Icecream
Cakes
Coffee Snow Cake
Walnut Cream Cheese Cake
Lemon Sour Cream Cake
Fresh Lemon Loaf
Apple Cinnamon Cake
Blueberry Buckle
Red Velvet Birthday Cake
Caramel Swirl Cake
Moist Chocolate Dessert Cake
Rich Chocolate Butter Cake
Lumberjack Cake
Everybody’s Fresh Fruit Cake
Golden Fruit Cake
Heirloom Cake
Chocolate Fruitcake
Muffins
Blueberry Muffins
Coconut Muffins
Ginger Muffins
Honey and Bran Muffins
Date and Apple Bran Muffins
Oat Bran Muffins
Birdseed Muffins
Biscuits & Slices
Crunchie Munchies
Chocolate Chip Cookies
Macadamia Cookies
Spritz Cookies
Chocolate Raisin Cheesecake Slice
Lemon Slice
Breads
Garlic Cheese Bread
Sandwiches
*** No Name 1
*** No Name 2
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*** No Name 4
*** No Name 5
Breakfast
Bircher Muesli
Preserves
Confectionery
Torrone
Nibbles
Curried Cashews
Garlic Almonds
Devilled Pecans
Drinks
Sunshine Nonalcoholic Cocktail
Basic Recipes
Sponge Recess Flan base
Soya Bean Milk
Coconut Milk
Reference
Fish Texture Chart
Fish Cooking Times
Print onto A5 paper for inclusion in folder:
- Frikkadels
- Seasoned Roast Pumpkin
Contents include:
- Recipes collected from sources such as leaflets and friends
-Adaptations of recipes in cookbooks
-Favourite recipes from cookbooks that I own but which I forget about or cannot find when I want them (too many cookbooks!)
-Favourite recipes from cookbooks that I own where there are many variations with the given name and I want to be able to get to the best one easily
Conventions
caster sugar (not castor)
self raising flour (no hyphens)
teaspoons, tablespoons and cups in full (no abbreviations)
avoid ampersands where possible
11/2 (etc., with a nonbreaking space in the middle; not 11/2)
fractions using slashes rather than special fraction characters, as there are some fractions not covered by those and it looks strange to have some with special characters and some with just plain text and slashes
recipe names are in mixed case (the style on recipe pages presents them as all upper case but we want the mixed case for the table of contents)
use nonbreaking spaces and nonbreaking hyphens in numberitem pairs
when recipe names are too long to fit onto a single line, reduce the font size
when recipe doesn’t fit on one page, try the following in this order:
- use two columns for the ingredients
- adjust column widths and gap to reduce ingredient size further
- look for method paragraphs that can be reworded to be smaller
- reduce size of all recipe body fonts by 1point
- adjust space after recipe title and around ingredients block
-reduce space after method paragraphs by 1point
- use fixed, slightly smaller line height in all recipe body fonts
Appetisers
Vietnamese Spring Rolls
Recipe from Vietnam Village Inn, Page, ACT.
Ingredients
1213spring rolls wrappers (half a packet), defrosted and cut into quarters
flour and water paste, to seal
sunflower oil, for deep frying
Dipping Sauce
1tablespoon nuoc cham (fish sauce)
1tablespoon sugar
1tablespoon vinegar
2tablespoons water
crushed garlic and finely chopped chilli, to taste
Filling
500glean minced pork
500gcarrots, finely shredded
1/2cup mung bean vermicelli (bean thread), soaked in warm water, drained and cut into 2cmlengths
2 teaspoons salt
1/2teaspoon pepper
1tablespoon sugar
2teaspoons onion flakes
1teaspoon garlic granules
Mix filling ingredients together. Put a piece of spring roll wrapper on work surface, one corner pointing toward you. Put a tablespoon of filling on wrapper, near that corner. Fold corner over filling, then fold over side corners to enclose filling completely. Fold over fourth corner and seal with flour and water paste. The finished roll should be the size of a wine cork, but a little longer. Repeat with remaining filling and wrappers.
Heat oil until the corner of a roll, dipped in, sizzles briskly. Fry the rolls a few at a time, drain on crumpled paper towels and keep warm in a low oven until all are done. Mix all dipping sauce ingredients together and serve with spring rolls.
Note: For vegetarian rolls, mashed bean curd and cooked, peeled mung beans can be substituted for pork. For very luxurious rolls, crabmeat or prawns can be added to the filling.
Makes about 50.
Guacamole
1ripe avocado
juice of half a lemon
1clove garlic, crushed
Tabasco sauce
black pepper
cumin
salt
Mash avocado thoroughly, stir in lemon juice and remaining ingredients to taste.
Soups
Cioppino
Recipe from Helen Hammond
1-2tablespoons olive oil
3cloves garlic, minced
6shallots or large spring onions, chopped
5stalks celery, sliced
4tablespoons dry sherry
2large or 4small tomatoes, peeled and chopped
425gcan tomatoes
11/2cups vegetable juice
2tablespoons parsley, finely chopped
1teaspoon oregano
23teaspoons teriyaki or soy sauce
1bay leaf
3slices lemon
salt and pepper
500gking prawns, sprinkled with lemon juice
250gsmall green prawns
300gscallops
250gbutton mushrooms, sliced and quickly sautéed in butter and lemon juice
parmesan cheese, optional
Preheat oven to 205°C. Heat oil, sauté garlic, shallots and celery until tender. Add sherry. Add fresh tomatoes and cook for 1minute. Add canned tomatoes, vegetable juice and remaining seasoning ingredients, leaving half the parsley for garnish. Bring to a boil and gently simmer, uncovered, for 20minutes.
Add seafood/fish and cook for 5minutes. Add mushrooms, place into ovenproof dish. Combined reserved parsley and parmesan cheese and sprinkle on top of fish mixture. Bake, uncovered, for 1215minutes.
Serve with garlic bread and tossed salad.
Note: You can reduce the amount of shellfish and substitute calamari, white boneless fish or tuna.
Spring Soup
Recipe from Rosanna Hindmarsh as printed in the CanberraGrammar School Cook Book
3tablespoons butter
1kgcarrots, chopped
2cloves garlic, crushed
6cups chicken stock
2oranges
1teaspoon brown sugar
Tabasco
salt and freshly ground black pepper
Heat butter, add chopped carrots and garlic, cover and sweat gently until soft. Add stock and season. Simmer until carrots are tender, then puree in a blender or food processor. Add grated rind of 1orange and juice of both oranges. Add a dash of Tabasco to taste and add sugar. Garnish with chopped parsley.
French Onion Soup
Recipe from the Australian Women’s Weekly Cooking Class Cookbook
90gbutter
4large onions
1clove garlic
1tablespoon flour
1teaspoon sugar
2x470gcans beef consomme
3cups water
salt and pepper
1/3cup dry red wine
1tablespoon dry sherry
125gbutter, extra
1clove garlic, extra
1stick french bread
250gswiss cheese
60ggrated parmesan cheese
Heat butter in large pan, add peeled and thinly sliced onions and crushed garlic. Saute gently until onions are golden brown. Add flour, stir until combined. Add sugar, undiluted soup, water, salt, pepper and red wine, stir until combined. Bring to boil, reduce heat, simmer covered for 45minutes, stirring soup occasionally. Add sherry, simmer for a further 5minutes.
Cut bread into 1cm slices. You will need 12 slices of bread. Melt extra butter in pan, add crushed extra garlic, stir until combined. Brush bread slices on both sides with butter mixture. Place bread slices under hot griller until golden brown on one side. Do not brown other side of bread.
Pour soup into large flameproof bowl, place bread slices, toasted side down, onto soup. Sprinkle combined grated cheeses over bread. Place soup bowl under hot griller until cheese is melted and golden brown.
Note: If you do not have a griller large enough to hold soup bowl, sprinkle grated cheeses on untoasted side of bread, pressing cheese down firmly. Place under hot griller until melted and golden brown. Place bread into soup bowls, pour soup over.
Serves 6.
Entrees/LightMeals
Smoked Trout Pate
2whole smoked trout
1cup water
1/2cup dry white wine
125gbutter
2teaspoons gelatine
300mlcarton sour cream
salt and pepper to taste
1small ripe avocado
lemon juice
Carefully remove skin and bones from trout. Place skin and heads of trout into pan, add water and wine. Bring to boil, reduce heat, simmer covered for 5minutes. Strain through fine sieve.
Return liquid to pan, add butter and gelatine. Stir over low heat until butter has melted and gelatine dissolved.
Place liquid into blender, add trout meat. Blend on medium speed for 2minutes or until finely pureed. Pour into bowl, leave until cold.
Fold in sour cream, season with salt and pepper. Pour into individual serving dishes, cover and refrigerate overnight.
Just before serving, remove skin and seed from avocado. Cut into thin slices, toss lightly in lemon juice. Arrange on top of trout pate. Serve with small toast triangles.
Warm Chicken and Cashew Salad
Salad
chicken breast fillets
roasted unsalted cashews
avocado
mixed lettuce
shredded carrot, to decorate
Dressing
sweet chili sauce
lemon juice
mustard
Cut chicken fillets into bite-sized pieces, coat in seasoned flour and fry in a little butter until cooked and browned. Keep warm.
Cut avocado flesh into cubes. Tear lettuce into largish pieces.
Arrange lettuce, chicken pieces and avocado on plate, scatter cashews over. Garnish with a small amount of shredded carrot if desired. Pour dressing evenly over.
For dressing, combined approximately equal quantities of chili sauce and lemon juice, add mustard to taste.
Creamy Chicken & Vegetable Pancakes
Recipe from the Australian Women’s Weekly Best Recipes from the Weekly
Pancakes
1cup plain flour
2eggs
1cup milk, approximately
Topping
60g cheddar cheese
1tablespoon grated parmesan cheese
30groasted hazelnuts
Filling
3chicken breast fillets
1sprig parsley
3black peppercorns
1small onion
1/2cup dry white wine
1/2cup water
30gbutter
11/2tablespoons flour
1/2cup cream
1teaspoon french mustard
salt and pepper
1stick celery
2carrots
15gbutter, extra
For pancakes, sift flour into bowl, make a well in centre. Add eggs, work flour in from sides, gradually stir in enough milk to make a smooth batter. Stand 30minutes. From small jug pour 2or3tablespoons of batter into heated, greased pan; cook slowly until set and lightly browned underneath. Toss or turn, brown on other side. Repeat with remaining batter.
For filling, place chicken fillets in pan, add parsley, peppercorns, sliced onion, wine and water. Cover, bake in moderate oven 15minutes. Remove chicken from pan, cool. Strain panjuices, reserve 2/3cup. Slice chicken finely; cut carrots into thin strips; cut celery into thin strips. Melt butter in pan, stir in flour, then pan juices and cream. Stir until sauce comes to boil, remove from heat. Stir in mustard, salt and pepper. Melt extra butter in pan, add celery and carrot strips, cook until vegetables are just tender. Combine chicken, sauce and vegetables, mix well.
To assemble, divide filling evenly between pancakes, roll up, place in ovenproof dish, sprinkle combined cheddar cheese and parmesan over pancakes. Sprinkle with finely chopped nuts, bake uncovered in moderately hot oven 10to15minutes or until heated through.
Serves6.
Seafood Pancakes
Recipe from the Australian Women’s Weekly Best Ever Recipes
500gsmall prawns
1bottle oysters (about 10oysters)
125gcan crab
1cup water
1/2cup dry white wine
1small onion
60gbutter
3tablespoons plain flour
1/2cup cream
salt and pepper
3shallots
30gbutter, extra
2tablespoons chopped parsley
3tablespoons packaged dry breadcrumbs
60gcheddar cheese, grated
4pancakes
Shell prawns, remove back vein; reserve prawn shells. Drain oysters, remove sinews from crab.
Put reserved prawn shells, water, wine and peeled and chopped onion in saucepan, bring to boil, reduce heat. Simmer uncovered 5minutes; drain, reserve stock. (You will need 1cup of the prawn stock.)
Heat butter in separate saucepan, add flour, stir until combined, remove pan from heat. Gradually add reserved cup of prawn stock, add cream, stir until combined. Return pan to heat, stir until sauce boils and thickens. Reduce heat, simmer, uncovered, 3minutes; remove pan from heat.
Heat extra butter in separate pan, add chopped shallots, sauté 1minute, add seafood, stir until combined. Add seafood mixture to sauce, mix well. Season with salt and pepper.
Spoon filling down centre of each pancake, then roll up. Place on greased oven tray. Sprinkle over combined parsley. breadcrumbs and grated cheese. Bake in hot oven 5minutes or until heated through.
Serves 2 as a main course or 4 as an entree. A salad of crisp lettuce tossed in french dressing would be a nice accompaniment.
Seafood
Chilli King Prawns
1kggreen king prawns, shelled
1cup plain flour
1/3cup cornflour
1egg white
11/4cups water
oil for deep frying
1tablespoon oil, extra
1tablespoon grated fresh ginger
3cloves garlic, crushed
2tablespoons tomato sauce
1tablespoon chili sauce
2teaspoons sugar
1tablespoon light soy sauce
1tablespoon dry sherry
1/4cup water
Devein prawns. Cut prawns in half lengthwise but not all the way through. Flatten prawns slightly with blade of large knife or cleaver.
Sift flour and cornflour into bowl, make a well in centre, gradually stir in combined egg white and water. Mix to a smooth batter.
Heat oil in wok, dip prawns in batter. Drain excess batter before deep frying in hot oil until prawns are pale golden brown. Drain on absorbent paper.
Heat extra oil in wok, add remaining ingredients. Bring to boil, reduce heat, simmer 2minutes. Add prawns and allow them to heat through before serving.
Thai Garlic Prawns
1kggreen prawns
8cloves garlic
2tablespoons coriander root
2tablespoons fish sauce
11/2tablespoons brown sugar
1/2teaspoon pepper
2tablespoons oil
juice of 1lemon
Prepare a marinade by mixing together the crushed garlic, washed and minced coriander root, fish sauce, brown sugar and pepper.
Shell and devein the prawns, add to marinade and mix thoroughly. Leave to marinate for 1530minutes.
Heat oil in a frying pan, add the prawns and their marinade and stirfry for 34minutes or just until the prawns are pink. Stir in the lemon juice and serve immediately with rice and sliced tomatoes and cucumber.
Serves 4.
Pot-au-feu de Poisson
500gwhite fish fillets (e.g.ocean perch)
1glass dry white wine
300gcarrots
100gcelery
2onions
40gbutter
1teaspoon sweet paprika
salt
bouquet garni
fish stock or water
400gpeeled tomatoes
fresh chopped flat parsley
Cut fish fillets into bite size cubes, let stand in white wine.
Cut carrots, celery and onions into julienne strips. Melt the butter in a saucepan and cook the vegetables on medium heat till they develop their aroma. Add paprika, salt to taste, bouquet garni and cover with fish stock or water.
When the vegetables are nearly cooked add roughly diced tomatoes and the pieces of fish. Let simmer for a short time as the fish cooks quickly.
Serve immediately in a bowl, sprinkled with fresh parsley.
The cooking juices can be finished with a bit of cream or butter but this is not necessary if you want to keep the dish light and healthy.
Poultry
Stuffed and Rolled Turkey Breast
Stuffing
11/2cups fresh white breadcrumbs
butter
1leek, finely sliced
2rashers bacon, finely chopped
1large stick celery, finely chopped
1/2cup finely chopped parsley
1teaspoon finely chopped fresh oregano, or a good pinch of mixed herbs
freshly ground pepper
1egg, well beaten
Roll
1half turkey breast, if possible with the skin on
pepper
250grindless bacon rashers
rosemary leaves
Sauce
1cup chicken stock
1/2cup cream
the juices from the turkey
a little cornflour (optional)
To make the stuffing, put the breadcrumbs into a bowl. Separately sauté the leek in a little butter, fry the bacon, and sauté the celery in a little more butter. Add these ingredients to the breadcrumbs along with the parsley, oregano, pepper and egg. Mix well.
Remove the skin carefully from the turkey breast and set aside. Slice the turkey breast lengthwise from one side almost to the other. Open out into one thick steak of meat. Season with pepper.
Form the stuffing into a long sausage across the centre of the turkey. Shape into a roll, tucking in the ends to prevent the stuffing from falling out. Carefully spread the skin over the roll and tie securely at 4cm intervals and twice around the length of the roll. Sprinkle with freshly ground pepper and wrap in the rindless bacon rashers. Sprinkle well with rosemary leaves.