a cook book

7/31/2019 a cook book

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Caramels93g butter tbs golden syrup1 cups brown sugar 300g condensed

milkMelt butter in saucepan. Add remaining ingredientsmix well. Cook stirring constantly, until mixtureturns dark brown and leaves the side of the panabout 10-15mins Pour into greased foil of a 11inched by 7 inched tin. Mark into squares and allowto set.

Caramel Crunch50zs of melted butter cup brown sugar1 cup of S.R flour 1 cup coconut1 cup cornflakes vanilla and saltMix together and press into a greased tin.Cook in oven on 160 degrees until golden brown ontop.Cover with chocolate icing when warm.

Honey Joys5 cups of cornflakes 3 dsp butter2 tbsp castor sugar 1 tbs honeyMelt butter sugar and honey in saucepan. Pour overcornflakes- mix well. Put in patty pans and cook tillgolden brown on top.

Instant Pudding Biscuits125g butter 250g cornflour cup sugar 2 tsp baking powder1 pkt instant pudding 1 eggMix together.Vanilla pudding make hole add jam.Chocolate pudding either add chocolate chips orleave plain.


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Strawberry pudding either add white choc chips orleave plain.Cook 180 degrees until cooked.

Little Gluten-free Chocolate Cakes6x15cm squares of baking paper90g of dark cooking chocolate cup rice flour1/3 cup GF SR flour

90g butter cup castor sugar 2 egg yolks30g ground almonds2 egg whites1 tblsp castor sugar, extraChocolate glaze45g dark chocolate1 tblsp pure cream

Prepare the chocolate glaze by placing thechocolate and cream in a small bowl and melt overgentle heat until the chocolate has melted and theglaze is smooth and shiny.Remove the bowl from the hot water and leave in acool place to thicken.Pre heat oven to 180 degrees Celsius.Push the baking paper into muffin tins and pleat it

to form a cup shape so the excess paper standsabove the tray.Melt the chocolate over hot water and stir untilsmooth. Allow to cool.Sift the rice and SR flour together.Cream the butter and sugar together with a woodenspoon until light and fluffy.Add the egg yolks one at a time and beat well after

each addition.


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Stir in the almonds and chocolate.Beat the egg whites until soft peaks form. Add theextra castor sugar and beat for another minute untilthe egg whites look glossy.Using a spatula, fold the egg whites into the mixturealternately with the sifted rice and SR flour.Spoon the mixture evenly into the muffin tins.Bake at 180 degrees Celsius for approx 25min oruntil firm to touch.Cool on a cake cooler.

To finish, spoon a little of the cooled glaze over thetop of each cake.

Meringues1 egg white 1 cup castor sugar1 tbs vinegar 1 tbs boiling water1 tsp vanillabeat egg whites stiffly. Add all other ingredients andbeat well for 15 mins. Bake at 145c for 1 hour.

Mud cake1/3 cup cocoa 1/3 hot water150g of dark chocolate 150gunsalted butter1 1/3 cups brown sugar 1 cupground almonds4 eggs, separatedGrease a deep 19cm square cake pan. Line pan witha strip of baking paper to cover base and extendover 2 opposite sides. Combine cocoa and water inlarge bowl, stir until smooth. Add chocolate, butter,sugar and nuts; stir until combined. Stir in egg yolk,1 at a time. Beat egg whites in a small bowl untilsoft peaks form; fold into chocolate mixture in 2batches. Spread mixture into tin and bake inmoderate oven for 1 hours. Cool in tin then turn


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out dusting with icing sugar. Best served with a dobof whipped cream or ice cream.

Sponge (easy)4 large eggs cup sugar cup custard powder cup cornflour tsp bicarb soda 1 tsp cream of tartarbeat egg whites until stiff. Add sugar. Fold in eggyolks. Add other ingredients, sifted. Put in tins withlarge sides. Bake in mod/hot oven for 20mins.

ToffeesMakes 12 toffees3 cups sugar 1 cup water brown vinegarPlace sugar, water and vinegar into saucepan, stir

over low heat until sugar has dissolved. Brush downside of saucepan wit brush dipped in hot water toremove sugar. Increase heat and boil rapidly for 15mins or until a small amount dropped into coldwater cracks. Place saucepan in cold water to droptemp for a min. pour toffee into patty pans

Yankee Doodle Brownies cup butter, softened cup flour1 cup sugar cup cocoa powder2 eggs 1 tsp vanillaCream butter and sugar until light and fluffy. Beat ineggs, flour, cocoa powder and vanilla. Can addchopped almonds. Pour into an 8-inch tin, greasedand bake at 160degrees for 25mins. Decrease

baking time if in larger tin, as they need to be soft.


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Caramel PopcornPop 100g of popcorn, spread over greased trays.Melt 140g of butter with cup of castor sugar and

2/3 cup of honey.Stir until melted, boil for 1 min then simmer for 8-10 mins. (or until golden brown) Pour over popcorn,wait till set before breaking up into pieces.

Vanilla Fondue cup castor sugar cup almonds

1 tbs cornflour 2 tsp vanillaessence1 cup of creamPlace castor sugar, vanilla and cornflour in asaucepan. Add cream slowly and heat gently tillthickened. Add almonds. Goes great with dates,cantaloupe strawberries and other things that canbe dipped in it.

Chocolate fondue12 ounces of sweet German chocolate (toblerone)1 cup light cream 1 tsp vanilla extractcombine together. Serve as a dip for many fruits.

Impossible Pie

4 egg 1cup of sugar cups of butter 1 cup of coconut cup plain flour 2 tsp vanilla2 cups of milkBlend all ingredients bake in a pie dish at 180degrees ceils till flour settles to form a crust,coconut a topping and the centre is an egg custardfilling Cook for 30 minutes.


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Lemon DeliciousServes 460g butter cup castor sugar

3 eggs, separated 1 teaspoon gratedlemon rind1/3 cup S.R flour cup lemon juice cup milkPreheat the oven to moderate temperature. Usingelectric beaters beat the butter, sugar, egg yolksand rind in a small bowl until the mixture is lightand creamy. Transfer to a medium bowl.

Sift the flour into the bowl and stir with a woodenspoon until just combined. Add the juice and milkand stir to combine. Place egg whites in a small, drybowl and beat with electric beaters until firm peaksform. Use a large metal spoon to fold the egg whitesinto other mixture. Tip into baking dish. Place thedish in a large baking dish with enough water tocome one third of the way up the side of the dish.

Bake for 1 hour.

PavlovaPinch of salt 4 egg whites1 dsp cornflour 1 cups ofsugar1 tsp vanilla 1tsp vinegarAdd salt to egg whites and beat until sift. Granularlybeat in a 1 cup of sugar, adding it one tsp at a time andbeating well. Beat until thick and glossy now fold in theremaining sugar. Quickly add vinegar, vanilla andcornflour. Spread onto heavy greaseproof paper. Bakein slow oven for 1 to 1 hours (325degrees celicies for10 mins reset to 200).

Pancakes1 cups S.R flour 1 tsp baking powder


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2 tbs castor sugar 2 eggs1 cups milkSift dry ingredients into a bowl add eggs and milk to

desired consistency and beat until fluffy. Makesapprox 12 medium to large pancakes.

Strawberry powder puffs3 eggs, separated` cup castor sugar cup cornflour 1 tsp cream of tartar bicarb strawberries

creamWhisk egg whites to peaks, add sugar and beat untilmixture is glossy.Beat in egg yokes. Fold in cornflour shifted withcream of tartar and bicarb. Drop in heapedteaspoons on greased tray.Bake for about 6 mins in moderate oven. Quicklyremove from tray.

When cold serve joined with sliced strawberries andwhipped cream.

Beef Stir Fry cup salt reduced beef stock 8 tsp saltreduced soy sauce1 tsp ground ginger 1 clove of garlic,crushed tsp grated orange rind 4 tspvegetable oil1 slice topside beef steak, trimmed and cut into thinstrips.

1 medium capsicum 1 cup carrot


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1 cup celery cup springonions2 cups fresh bean sproutscombine stock, soy sauce, ginger, garlic, and orangerind.Cook meat, take out, fry vegies, add stock, stir inbeef, add bean sprouts.Serve with rice or Chinese noddles.

Cauliflower CheeseServes 4

500g cauliflower, cut into florets 30g butter3 tsp pl flour cup milk cup grated cheese 1/3 freshbreadcrumbsSteam or microwave cauliflower for a couple ofmins, until just tender. Arrange the cookedcauliflower in a shallow ovenproof dish. Melt butterin pan add flour and cook stirring for 1 min. Add the

milk a little at a time stirring until completelysmooth between each addition.

Then keep stirring over medium heat until sauceboils and thickens. Simmer for 1 min, still stirring.Remove pan from heat and add most of the cheesekeeping 2 tbs for on top. Pour sauce over cauliflowerand sprinkle with breadcrumbs and cheese. Cook inoven until cheese has melted and breadcrumbs are

golden.

Chicken Stir-fry with Snow peas and

Cashews3 chicken fillets, thinly sliced 1 tspcornflour


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cup serry cup chickenstock1 tbs soy sauce 1 clove garlic2 tsp oil 1 onion sliced1 tsp ground ginger 130g of snowpeas1 red capsicum, finely sliced 60gunsalted cashew nutsCombine chicken, cornflour, sherry, stock and soysauce. Set asideCook garlic lightly in the oil over medium heat, thenreduce heat and add onion and ginger. Stir fry forabout 2 mins.Stir in chicken and cornflour mixture (doublecornflour mixture) and continue to stir over heatuntil sauce thickens. (5-8mins)Add snow peas and capsicum and cook for anotherminute.Sprinkle with cashews and serve with boiled rice.

Chicken Patties200g chicken, chopped 440g can cornkernels, drained3 spring onions chopped 1/3 cup chopped

parsley1 tbs soy sauce 2 tps cornflour1 large eggMix all ingredients. Place spoonfuls in fry pan. Cooksabout 10 on medium heat Turn as required. If likedserve with diced avocado and tomato.


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Chow Mien

375g of mince meat 1 pkt chicken noddlesoup1 cups hot water cup rice2 stalks of celery 1 onion sliced cabbage finely shredded 1 cup beans orcarrots2 tsp soy sauce 2 tbs tomato sauce tsp curry powder 1 tsp salt, 3 shakes of pepper

Brown meat and drown off fat. Place noodle soup mixand hot water in saucepan; add meat and carrots stirwell. Cook for 20 mins. Add all other ingredients, stiruntil boiling and cook for 10 mins. Stir occasionally.Rice may be cooked separately.

French Toast2 tbs butter 1/3 cup milk4 bread 2 eggsSoak bread in mixture and cook in pan.

Fried Rice5 cups of rice in the rice cooker.10 Eggs, shaken, cooked like pancakes in 2 lots, then

chopped.Can of cornpeas in microwave (slightly warm)Capsicum, ChoppedStir fry 2 mins corn, peas, capsicumThen warm up bacon.In pan put oil, rice, bacon, vegies. Stir till warm. Addsoy sauce. Can add another spice such as Season All

Asian.


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Jens Stir Fry1 kg chicken breasts tspn ginger

vegies of choice (cut-up small) 1 tspn chicken stock, 2 cups

hot waterapprox 1/3 cup soy sauce Unsalted peanuts

1 tblspn honey

Marinate chicken in honey, soy sauce, garlic for 1hour. Then stir fry chicken, in small lots, in hotfrypan (gas burners).Take out. Fry vegies fromslower cooking vegies to faster ones. Dontovercook. Microwave harder vegies. Add chicken

then hot water with chicken stock powder andginger powder, leftover marinate sauce or someextra soy sauce. When cooked add some cornflourcold water mix. Serve with rice. Serves 8.

Lemon Chicken4 chicken breasts cup lemon juice

1 tsp grated lemon rind 1 tbs soy sauce2 tsp honey 2 tsp oil1 tsp fresh ginger 1 clove garlic tsp sesame oilArrange chicken in a single layer non metal dish. Mix allother ingredients and pour over chicken, cover andrefrigerate for at least four hours, turning occasionally.Drain chicken and place in baking dish. Bake in preheated oven (180) for 40 mins or until cooked, basting

occasionally with the marinade.

Macaroni Bake500g of mince meat 1 pkt rashers1 onion 1 can tomato soup1 cups macaroni cup milkgrated cheese

brown mince, dice onion and bacon. While this iscooking, cook macaroni. Add soup to meat mixture,


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then milk, then cooked macaroni. Mix together then putin oven proof dish coating with cheese. Cook for 30minsat 180 degrees.

Porcupine Meatballs500g minced beef, lamb or pork 1 clove of garliccrushed cup uncooked rice cup water1 onion chopped 440g tin of tomatosoupcan add parsley or some other spice

Mix together meat, rice, onion, garlic, salt andpepper. Shape into small balls. Add water to tomatosoup and bring to boil in saucepan. Drop balls intoliquid and simmer for 40mins. OR mix up liquid in

jug and pour over meatballs in oven dish, then cookfor 1hr at 180 degrees.

Non Yeast Pizza Dough2 cups SR flour tsp salt1 tbs butter cup of milkRub flour, butter and salt together then add milk.Cook in a moderate oven for 20 mins.

Oven PotatoesPeel and wash potatoes. Chop into small pieces.Preheat dish (to stop sticking) Pour oil into bakingtray to cover bottom sit potatoes oil and spray withoil spray. Then sprinkle with steak spice and mixedherbs. Cook for 15mins at 200- 220degrees then

turn over. Cook then for another 30 mins.


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Pasta Bolognaise with vegetablesServes 21 tbs of olive oil 1 tsp chopped garlic

1 onion, diced 150g mince1 red capsicum 500ml of preparedpasta sauce1 tsp of basil 1 tsp of oregano200g of fettucine or spaghetti parmesan cheese tosprinkle3 cups of chopped vegetables (broccoli, zucchini,carrots, Red Cabbage)

In a large frypan heat oil and saut onions and garlic.Add mince and drown for 2-3 mins. Add capsicumand vegies stir fry for 2-3mins. Pour in pasta sauceand cover and simmer for 6-8mins. Cook pasta thendrain serving with the meat sauce adding the herbsto the bolognaise before hand.

Scalloped PotatoesServes 4500g potatoes 2/3 cup milk cup cream cup grated cheddar

cheese tsp ground nutmeg 20g butter


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Brush a 20cm shallow ovenproof dish with meltedbutter or oil, and preheat the oven to 180. Pealpotatoes and cut into thin slices. Place the slices inlayers in the prepared dish, over lapping the slicesslightly. Combine the milk and cream in jug anddrizzle over the potatoes. Sprinkle with cheeseevenly and then dust with nutmeg and dot withbutter. Bake for 45 mins or until potatoes atetender.

Souvlaki100g lamb, cubedMarinade: 2 tsp soy sauce onion, graed2 tsp oil 2 pinches oregano2 pinches of paprika salt and pepper tsp Worcestershire saucemix the marinade then place meat in it for 10mins.Place meat on skewer and grill.

Tzatziki sauce cup natural yoghurt 1 clove crushed garlic1 tsp cucumber, grated 1 tsp parsley,chopped1 tsp oil lemon juiceUse salads to put with the meat and sauce in asouvlaki.

Soya Burgers420gcan soya beans 2tbs tomato paste cup shallots, chopped cup celery, finelychopped cup carrots, grated 1 egg1 cup breadcrumbs 1 tbs oilcombine all ingredients in a bowl except thebreadcrumbs. Shape into 8 burgers and coat in

breadcumbs. cook in a frypan on gentle heat.


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200g of peanuts cup tomato sauce cup chopped young corn spears 1 tbs cornflour(need more)4 cups rice 2 tbs brown vinegarHeat oil in a pan, add the onion, bacon, zucchini andcapsicum. Cook until onion is soft. Add otheringredients.Sauce. Combine juice, water, sugar, tomato sauceand cornflour blended with vinegar in pan. Bring toboil stirring until mixture thickens. Mix sauce withvegies and serve on rice. Recipe can include 2 cupsof chicken if you would like.

Tandoori Chicken StripsServes 42 chicken breasts 2 tsp lemon juice2 pinches of saffron powder 4 tsp boilingwater1 tsp coriander powder 1 tsp grated

ginger1 tsp cumin powder 1 clove garlic, finelychoppedpinch of cayenne pepper 1 tsp vegetableoil1 cup yoghurtSprinkle chicken with lemon juice, dissolve saffronpowder in boiling water, sprinkle over chicken and

let stand for 5mins. Mix remaining ingredientsexcept oil. Spread on chicken and marinate for afew hours. Place chicken in dish spoon over a littleoil and then cook for 20 mins at 180. Serve withsalad or rice.

Tex Mex Casserole


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1 tbs oil 500g minced beef 410 can tomatoes; crushed 425g can red kidneybeans tsp cumin 500g potatoes,thinly sliced1 cup grated cheddar cheese tsp chillipowder50g pkt corn chipsFry mince; add tomatoes, kidney beans and cumin.Stir. Turn down heat and simmer 15mins, stirringevery now and then. Turn oven to 180 degrees.Layer 1/3 potato on base of an ovenproof dish.Spoon the mince on top. Top with another layerof potatoes, another mince layer and finish withpotatoes. Sprinkle cheese in each layer and on top.Bake for 45mins. Spread corn chips on top thencook for a further 15mins serving hot.

Train Smash1 tbs of olive oil 2 tbs of tomatopaste1 onion 1 tsp curry powder500g lean mince 1 cup rice1 cup beef stock bunch of springonions4 cups of chopped vegies (zucchini, carrots, squash,capsicum, cabbage or brussel sprouts.)

Fry onion in large pan. Add mince and cook for 2-3mins. Add vegies and stir fry for 1-2 mins. Add currypowder, tomato paste, rice and stock. Cover andsimmer for 20-25 mins, (stirring occasionally) oruntil rice is cooked. Stir in chopped spring onions.Serve for dinner. Serves 4.

Tuna Mornay1 small onion diced 2 ozs (60g) butter


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cup flour pinch cayenne,pepper, salt, milk1 small can of corn kernels 2 hard boiled eggs cup cooked peas bread crumbs and extra

butter1 tin drained tunaBoil eggs earlier and cool immediately. Drain corn andreserve liquid. Make liquid up to 1 pint with milk. Chopeggs. Fry onion in extra butter and set aside. Brownbutter in saucepan. Stir in flour and cayenne. Verygradually add liquid, stirring until thick. Remove fromheat. Fold in fish, corn, eggs, onion and peas. Place in

casserole dish. Sprinkle with breadcrumbs and dobs ofbutter. Cook 180 degrees for about 15mins.

Turkey Chops cup tomato paste 2 tbs soy sauce1 tsp ginger tin coconut cream6 tsp mustard (whole grain) 1 tbs brownsugar

dash of chilli sauceTrim fat from chops.Lightly oil oven dish and lay chops over base.Spread mixture over the chops.Cook at 180 degrees for 1 hour.

Veggie Bake1 potato 1 white onion

2 carrots 3 small zucchinis1 parsnip Can of tomato soup440g cup of water 1 cups of macaroniGrated cheese and breadcrumbs

Thinly slice 2 carrots, 1 parsnip, 1 white onion and 3small zucchinis.Cut one potato into small cubes. Mix vegies with 2

teaspoons of herbs, 2 tablespoons of parsley and 1


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1/2 cups of cooked macaroni. Spoon into butteredcasserole dish, pour on a can of tomato soup (small440g), mixed with cup of water, top with gratedcheese. Bake in a moderate oven for 45min, untilbubbly, sprinkle with breadcrumbs if desired.

Vegetable macaroni250g macaroni 3 tbs butter1/3 cup plain flour 1 cup milk1 tsp dry or grainy mustard 125g of tastycheese1-2 cloves of garlic 3 carrots

1 red capsicum 2 zucchini1 tsp tomato paste tsp driedoreganoboil macaroni until just tender, drain, rinse.Make a white sauce: melt 2 tbs of butter, stir flour, cookfor 1 min and gradually add milk. Allow to boil andthicken and stir in mustard and half the cheese.Melt remaining butter, fry garlic, carrot and capsicumfor 5-6 mins. Add zucchini, tomato paste, herbs and

pepper and salt to taste. Cook for another 2 mins.Put half the macaroni in a greased casserole dish andlayer with vegetables and 1/3 of the sauce. Blend theremaining macaroni with the remaining sauce andspread on top. Sprinkle with remaining cheese andbake in a moderate hot oven for 30-40mins untilbubbling and brown.

Vincent LasagneNoddles =instant lasagne noddlesMeat sauce: 2cloes crushed garlic 3 diced onions1 diced carrot 1 tsp of oregano500g minced steak 420ml tomato soup3 bay leaves 2 rashes of bacon,dicedsalt, pepperMethod: brown steak, then onion, Add remaining

ingredients,Cook for 1 hr.


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Cream sauce: 1 oz butter4 tbs flour 1/8 tsp nutmeg1 can evaporated milk 1 beef cubedissolved in 1

cup of water tsp saltmethod; melt butter, add flour and seasoning, graduallyadd milkand stock. Stir until sauce boils and thickens.Grease casserole dish. Cover bottom with a layer ofmeatsauce then noodle with corners and ends up, cover with

alayer cream sauce and cheese. Cook in moderate ovenfor25 to 30 mins.

Vegetable chicken curryServes 21 tbs of olive oil 1 onion, chopped

500g of chicken, chopped 1 tbs curry powder2 tablespoons of honey 1 cups of chickenstock1 tbs of cornflour 4 cups of vegies of allsortsSaute onion. Add chicken and curry and stir through.Add vegetables and stir fry for 2-3 mins. Add honeyand chicken stock, then cover and simmer for 8-10mins. Mix cournflour with half cup of water and stirinto curry. Cook for 1 min. serve over rice.

Chicken and corn soup2 pkt of Chicken and noddle soup mix combineswith 2 litre of boiling water in saucepan. Cook for 2

mins.


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Add chicken pieces of 1 chicken and 1 can creamcorn. Cook slowly in saucepan. Simmer for 1 hour.

Minestrone soupServes 41 tbs oil 1 onion, chopped1 rasher bacon, chopped 1 clove garlic,crushed1.25 litres beef stock 2 tomatoes chopped1 carrot, chopped 1 potato, chopped1 celery stick, chopped 2 tbs tomato

sauce1 zucchini, sliced 100g green beans,chopped1/3 cup macaroni 2 tbs chopped freshparsley300g red kidney beansHeat oil in large pan and cook onion and bacon tilllightly browned. Add garlic and cook for 1 min more.

Add stock, tomato, carrot, potato, celery and tomatopaste to the pan. Bring to boil, reduce heat andsimmer for 20mins. Add zucchini, green beans,macaroni and parsley to the pan, simmer for afurther 15 mins. Rinse and drain kidney beans andadd to pan. Serve into bowls to eat.

Pumpkin Soup30g butter 2 cups white stockor chicken stock1 onion 2 tsp of sugarI cup of milk 1 kg pumpkin, peeledand choppedFreshly ground pepper nutmeg to garnishHeat the butter in a large heavy saucepan. Add thepumpkin and onion and stir until the pieces are well

coated with butter. Cover the pan and cook very gently


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for 10 mins to develop the flavour. Add the sugar, pinchof salt and the stock. Replace the lid and cook over alow heat until pumpkin is very tender. Add the milkthen put soup through a sieve, or puree in a blender or

processor fitted with a steal blade. Reheat if serving hotsprinkling with a bit of nutmeg, can include a blob ofcream.

Zucchini SoupZucchinis, sliced 2 handfuls of

onion1 tbs marg 1 tsp curry4 cups water 1 cup water with 5cubes chicken stockLightly fry onion in butter then add zucchini, curry,chicken stock and water. Cook till zucchini are reallysoft. Then put in vitamiser.

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