Recipes

Tsp
Tbs
1 Gil
Very Hot Oven
Hot
Moderate
Slow/Very Moderate
Slow

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Teaspoon
Tablespoon
Pint or 6 Tbs
500- 550o F 250 275o C
450- 500o F - 225 250o C
400- 450o F - 200 225o C
350- 400o F - 175 200o C
250- 350o F - 150 175o C

INDEX
Recipe

Page

Chicken Liver Pate

Chocolate Cheese Cake
Curried Snags

3
4
5

Vegetable Quiche
Jam Roly Poly
Drop Scones

6
7
8

Yorkshire Pudding
Butter Sauce
Butter Chicken
Zucchini Slice
Cheesy Cauliflower Pancakes
Soda Bread
Dicks Mess
Steamed Buns
Alcoholic Trifle
Marks Spaghetti Sauce
Golden Syrup Dumplings
Stir Fry Chicken
Fool

9
10
11
12
13
14
15
16
17
18
19
20
21

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Chicken Liver Pate

500 gm Chicken Livers
2 Onions (Medium)
Garlic to taste
Scotch or Brandy
125 mls Cream
2 Tsp Gelatine

125 gm Butter
3 Rashers Bacon
Basil to taste
Port
Pate Base
2 Tsp Chicken Stock Powder

Method
1. Roughly chop livers and soak for about 24 hours in salted water. Drain
well and rinse.
2. Place in a container and cover with Brandy or Scotch and marinate
overnight in the fridge.
3. Dissolve the Gelatine and Chicken powder in a quantity of hot water
and pour into a large bowl or several small ramekins and place in
fridge.
4. Chop the Bacon (after removing rind and excess fat) and dice the
Onions. Place a little of the butter in a large frypan and saut the
bacon, onion and Garlic until tender and clear. Remove from frypan
and place in a large bowl
5. Drain the Livers add a little more butter to the pan and saut the Livers
and Basil in small lots until they are cooked. Add this to the
Onions/Bacon mixture and continue until all the Livers are cooked.
6. Melt the remaining butter and puree the Onion, Livers etc mixture in
Food Processor adding a little butter, cream and port to each batch.
After each batch is processed add to a large bowl. When all the mixture
has been processed fold in remaining cream, butter and a little more
port and pour into large bowl or individual ramekins which have
previously been prepared (Step 3 above). Cover and refrigerate until
set.
Serve with crusty bread or plain biscuits.

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Chocolate Cheese Cake

1Pkt Plain Biscuits
1/3 cup Melted Butter
500 g Cream Cheese (at room
temp)
cup Castor Sugar

3 Tsp Gelatine (dissolved in

cup Boiling Water)
100 g Melted Milk or Dark
Chocolate
cup Cream
Juice of Lemon

Combine biscuit crumbs and melted butter and press firmly into the
base and sides of a pie or spring-form tin. Chill.
Beat cream cheese until soft.
Add gelatine mixture, castor sugar, melted chocolate, cream, and
lemon juice. Blend until smooth.
Pour into crumb base and chill for 2 3 hours or overnight.
Decorate with shaved, grated chocolate and/or desired fruit.
For extra zing Tia Maria or Kahlua can be added to the cream
cheese mixture.
To fill an 8 spring-form tin double all ingredient quantities
except Lemon juice (3/4 cup).

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Curried Snags
8 Sausages Boiled, cooled and
diced
2 Tablespoons Plain Flour
- 1 Tablespoons Crushed Garlic
Salt & Pepper to taste
1 Cup Frozen Peas (cooked and
cooled)
2 Cup Cooked Spirals
1 Tablespoons Chicken Powder
Olive Oil

2 Medium Onions diced

1 - 3 Tablespoons Curry Powder
depending on taste
1 teaspoon Basil
1 Cup Frozen Corn (cooked and
cooled)
1 Tablespoons Vegetable Powder
16 Fluid oz Boiling Water

Optional: Cabbage or other vegies available.

1. Combine Curry and Flour with fresh ground pepper in a small bowl or
jar.
2. Add oil to a large saucepan and heat till hot. Add onions, garlic, a little
salt and basil and saut till tender.
3. In a separate bowl or jar add chicken & vegetable powder and water and
mix well.
4. Add peas, corn, diced sausages to the large saucepan and combine over
a low heat.
5. Heat for approx. 10 minutes.
6. Remove from heat and add curried flour mixture and stir till all flour is
combines and no lumps.
7. Heat with constant stirring and after flour is cooked (about 5 mins) add
chicken & Vegetable powder and water and stir.
8. Return to low heat and cook a further 15 minutes or until sauce thickens.
9. Serve with steamed rice or crusty bread.

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Vegetable Quiche
12 oz. Chopped Mixed Vegetables
3 Rashers Bacon
Cup Cream
4 Eggs
Salt & Pepper

1 Lge Onion
1 Cup Grated Cheese
Cup Oil
Cup S.R. Flour

1. Steam Vegetables, Fry Bacon & Onion.

2. Place Vegetables, Bacon, Onion, Cheese Salt & Pepper into a Lge
Bowl
3. In a separate bowl beat eggs, add oil, cream. Add Flour and mix to a
smooth batter (just drops as a blob).
4. Add mix to vegetables.
5. Place inn a greased dish.
6. Bake in a Moderate Oven (180o C) for - Hr or until cooked.
7. Add Parmesan to the top and re-heat.

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Jam Roly Poly

2 Cups S.R. Flour
125 gm Shredded Suet
Cup Warmed Raspberry Jam

Tsp Salt
to Cup Water

Syrup
1 Cup Water
1 Tbs Butter

Cup Sugar

1. Sift Flour & Salt into a bowl

2. Add the shredded Suet.
3. Using fingertips and rub into flour mix until the mixture resembles fine
breadcrumbs.
4. Add enough water to mix to a soft, but not sticky dough.
5. Turn out onto a lightly floured board and knead until dough is smooth.
6. Roll out dough to a rectangle measuring about 40 X 25 cm.
7. Spread warm jam over the dough, leaving about 1 cm around the
edges.
8. Brush the edges with a little water & fold the border in over the jam.
9. Roll up lengthwise like a Swiss roll pressing the ends firmly to seal.
10. Place the jam roll, seam side down in a lightly greased ovenproof dish.
11. Make diagonal cuts about 1 cm deep on the top and pour over the hot
syrup.
12. Bake in a Hot oven (200oC) for 25 minutes or until cooked and golden
brown.
Syrup
1. Place all the ingredients on a medium sized saucepan.
2. Cook over a LOW heat stirring constantly until all the sugar is
dissolved.
3. Raise the heat to bring to the boil and pour over the jam roll.

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Drop Scones
4 oz. S.R. Flour
2 Tbs Castor sugar
3 Tbs Milk

Pinch of Salt
1 Egg

1. Sift Flour, Salt & Sugar.

2. Make a well and break egg into it.
3. Mix slightly then add milk and mix to right consistency
3. Rub Hot pan with buttered paper and drop mixture.
4. Turn when bubbles burst.

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Yorkshire Pudding
4 oz. S.R. Flour
1 Egg

Pinch of Salt
Pint (3 Tbs) Milk

1. Sift Flour & Salt

2. Beat egg and Milk
3. Mix to a smooth batter
4. Place 1 Tbs of mixture in a baking dish
5. Bake in a moderate Hot oven for 30-40 Minutes

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Butter Sauce
cup Cashew Nuts
100 gms Butter
1 Tsp Cardamom
1 Tbs Ginger (Crushed or Paste)
Salt & Pepper

600 mL Water
1 Tin Tomato Paste
1 Tsp Fennel Powder
1 Tbs Sugar

1. Boil Cashews till soft then make a paste in a blender

2. Melt Butter in a saucepan, add garlic & ginger and fry for 2 3 Min until
looks Light Brown
3. Add Tomato paste and cook until Butter separates.
4. Finally add Cashew Paste and cook for 15 20 Min on medium heat.
To Use:
Heat Marinated chicken (see below) and butter sauce together, then add 1
Spoonful of Cream. Stir well and bring to the boil.
Serve with Rice.

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Butter Chicken
6 pieces Chicken Breast
1 Tbs Salt
Tbs Cumin Powder
Big Pinch Fenugreek Leaves

Tbs White Pepper

Tbs Tandoori or Red Colour
2 Tbs Garam Masala or Tandoori Masala
100 gms Yoghurt

1. Cut Chicken into Bite size pieces

2. Place all spices and Yoghurt into medium bowl and mix well
3. Put Chicken into mixture. Store in Fridge for 4 5 hrs to allow spices to
permeate the chicken.
4. Cook Chicken for 6 Min at 170 oC.
5. Cool for about 10 mins then potion into approx. 7 pieces per serve.
Place in containers and Freeze.

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Zucchini Slice
6 Zucchinis
6 Rashers bacon
2 Cups SR Flour
8 Eggs

1 Onion
1 Cups Grated Cheese
Cup oil
Salt & Pepper to taste

1. Grate Zucchini, chop onion & bacon.

2. Mix all ingredients in a large bowl.
3. Put into a greased baking dish
4. Cook for 30- 40 minutes at 180OC

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Cheesy Cauliflower Pancakes

Cheesy Cauliflower Pancakes are low carb, super tasty, and perfect for lunch or a side
dish.

1 head cauliflower (or a 16 oz

bag of frozen cauliflower
-3/4 cup shredded cheddar
cheese (I love cheese, so use
closer to cup
-1 cup bread crumbs (I usually
need closer to 1 cup)

2 large eggs

salt
olive oil

light sour cream (optional)

cup diced green onions

tsp cayenne pepper (more of

less to taste)

Instructions
1. Cut cauliflower into florets and cook in boiling water until tender, about 10 minutes
2. Drain and mash the cauliflower while it is still warm
3. Stir cheese, eggs, green onions, bread crumbs, cayenne & salt to taste
4. Coat the bottom of a skillet with olive oil over medium-high heat
5. Form the cauliflower mixture into patties about 3 inches across
6. Cook until golden brown & set, about 3 minutes per side
7. Enjoy with some light sour cream!

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Soda Bread
400 g Flour (SR)
1 Tsp Baking Soda
1.
2.
3.
4.

Tsp Salt
400 ml Yoghurt or Buttermilk

Mix dry ingredients

Add Yoghurt or Buttermilk
Knead roughly
Bake in Hot (220o C) oven for 30 Minutes

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Dicks Mess
500g Mince
1 Tin Tomatoes
1 Large Onion
2 cups Mixed Vegetables
(Frozen)
1 Cup Peas (Frozen)
1 Cup Beans (Frozen)
Plum, Oyster or Pasta Sauce
(to Taste)
2 Cups Steamed Rice

Soy Sauce (to Taste)

Garlic (to Taste)
Curry (to Taste)
Chilli Powder (to Taste)
Basil (to Taste)
1 Cup Red Wine
Vegetable Stock Powder (to
Taste)

1. Slice and brown Onion with Garlic, Curry Basil & Chilli.
2. Combine & brown Mince with onion etc.
3. Add Soy Sauce and Red Wine.
4. Add Vegetable powder and continue to cook until onion etc is
5. fragrant and tender.
6. Steam all the frozen Vegetables
7. Add Tomatoes and steamed vegetable.
8. Serve with Crusty Bread and/or Rice

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Steamed Buns
400ml Skim Milk
700g Plain Flour
1 X 7g Dried Yeast
1 heaped Tsp Bicarbonate of
Soda

50g Butter (soft)

1 heaped Tsp Castor Sugar
1 heaped Tsp Baking Powder
1 heaped Tsp Salt

1. Combine all ingredients and knead for 10 minutes until

dough is smooth and elastic.
2. Place in a bowl and cover with cling film and prove for 1 hour
(or until doubles in size).
3. Knock the dough back and divide into 20 equal pieces roll
into balls and dust with flour.
4. Cover with damp tea towel and prove for another hour.
5. Roll each out to 10 cm X 12 cm ovals and gold in two with a
slight overlap.
6. Place each on an individual rectangle of grease proof paper.
7. Steam for 10 12 minutes.

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Alcoholic Trifle
Jelly Crystals
1 Cup Brandy
Condensed Milk
Baileys Irish Cream or similar

Sponge or Similar cake

Cream and or Ice Cream
Custard Powder
1 cup Port

1. Make the jelly up as per instructions. When it is cool and

partially set add port and refrigerate.
2. In a large bowl (later used for serving) crumble the cake and
douse liberally with the Brandy and refrigerate.
3. Make up the custard to a runny consistency using your own
recipe. When the custard is cool add a liberal amount of
Baileys Irish Cream.
4. Add the custard and Jelly to the soaked cake and mix
thoroughly.
5. Serve with cream or Ice Cream.
6. Dont let people drive after this.

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Marks Spaghetti Sauce

500 gm Minced Beef
2 Medium Onions
2 tubs Tomato Paste
Tomato Sauce (to taste)
Vegetable Stock Powder (a
little)
Basil (to taste)

1 tin Crushed tomatoes

Garlic (to taste)
3 4 Bay Leaves
Balsamic Vinegar (to taste)
Beef Stock Powder (a little)

1. Soften Onions and garlic in a little Olive Oil.

2. Add Minced Beef with Beef & Vegetable powder and brown
with constant stirring
3. When the beef in browned add Bay Leaves, Basil and
tomato paste and mix well.
4. Add tinned tomatoes and simmer for 10 minutes.
5. Finally add tomato sauce (approx. 3 tablespoons) and
balsamic vinegar (little at a time tasting as you go)
6. Simmer for a further 10 15 minutes on a very low heat
stirring occasionally.
7. Cook your choice of spaghetti as per instructions
8. Drain well and serve with ample sauce, parmesan cheese
and crusty bread.

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Golden Syrup Dumplings

Ingredients
1 cup Self Raising flour

20g Butter

pinch of Salt

1 Egg

50ml Milk
Sauce
1 1/2 Cups of Golden Syrup

1/2 Cup of Water

60g Butter

Method

1. Sift S.R. flour with a pinch of salt into a bowl.

2. Rub in the butter then add the whisked egg and stir to
combine and then add the milk slowly till the dough
resembles a scone mix. Let rest for 20 minutes
Set aside and make the sauce.
3. Combine all sauce ingredients into a large frypan with a fitted
lid. Bring to the boil to amalgamate and turn down to a
simmer.
4. Meanwhile flour your hands and roll the dough into the size
of a 20 cent piece. Cover a dish with baking paper to put all
the dough balls on and rest.
5. Then slip the balls off the baking paper all together into the
syrup.
6. Cover with the lid and cook for about 10 minutes, turn over to
cook on the other side for another 10 minutes.
7. Remove with a slotted spoon and serve with the sauce and a
jug of runny cream.

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Stir Fry Chicken

500 gm Chicken
1 Lge Onion
Garlic
2 Bay Leaves
3 Rashers Bacon
1 Tbs Carb Soda
1 Jar Kam Tong (of Choice)

2 Cups Rice
2 Cups Vegetables
1 Tsp Basil
Sesame Oil
1 Tbs Chicken stock Powder
Olive Oil
Pawns (optional)

Method Stir Fry

1. Slice the Onion and cut Chicken & Bacon into bit sized
Pieces.
2. Heat a little olive Oil in a fry pan and saut Onions & basil
until soft and transparent. Set aside and cool.
3. Add Carb soda and Chicken to a bowl with a little water. Let
sit for about 10 minutes and then rinse well. Drain all water
off.
4. Add Chicken to the fry pan and add sesame Oil. Prepare rice
and vegetables as per method below.
5. Once chicken is cooked add the onions etc. and warm
through then add Kam Tong.
6. Finally add rice etc. to the fry pan and warm well.
Method Rice
1. Add rice water, vegetables and chicken stock (dissolved in
warm water) to the Rice Cooker and cover with water (about
1cm above level)
2. Turn on rice Cooker and set to Cook.
3. When finished turn to Warm.

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Fool
Ingredients
2 Pkts Jelly Crystals
250 mls. Cream
1 Tbs Castor Sugar (I required) Fruit (if desired)
Method
1. Add 2 Pkts Jelly Crystals to a bowl and make the Jelly up as
per directions
2. Partially set Jelly in the fridge
3. When partially set beat the cream to soft peaks. Add castor
sugar if required.
4. Add jelly mix and fruit (if desired) and beat until firm peaks
are formed.

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