recipe booklet - aged care, home care & retirement … · 2017-03-03 · this big bethanie bake...
TRANSCRIPT
Welcome fromChristopher HowCEO of Bethanie
This Big Bethanie Bake Off Recipe Booklet is brought to you just in time for the Christmas season, and is packed full of tasty recipes with great stories behind them! They represent our top finalists and family favourite recipes from a range of local celebrities and community members.
In the lead up to this year’s Big Bethanie Bake Off Grand Finale, we held various bake off events at a number of Bethanie sites. These involved local schools, residents, staff and family members and were a lot of fun. Our clients and residents had a fantastic time sharing their recipes, baking with each other, showing how their family favourite recipe was made and the different techniques involved.
The Grand Final, held on 11 November, involves the top eight recipes submitted by WA seniors and kids in the local community. Our finalists come from a range of cultures and backgrounds and their recipes and stories reflect just that. These are recipes that have been passed down through the generations, and they wish to share their secret recipes with you!
If we think back to the great times and people in our lives, so much of it is related to food. Christmas lunches, birthday parties, family dinners, the great Australian BBQ and the Sunday roast – all occasions where the food complements the great conversation and special family time. We want to help you reflect on great memories that include food, and create more memories around food - for the future and for our future generations.
At Bethanie, we are very passionate about good food and creating happy, healthy memories. This is why all of our residential aged care facilities have fresh food cooked on site. The Big Bethanie Bake Off has proved to be a great opportunity to share our passion for food, while learning about family histories and creating new memories in our children across WA.
I want to take this opportunity to wish all the finalists the best of luck, and to thank all of our sponsors, contributors and judges for their time and involvement.
Here’s to an enjoyable event! Chris How, Bethanie CEO
Recreating an old favourite recipe
Chris How is CEO for Bethanie
Oma Lissy’s Marmor Kuchen(German marble cake)Ingredients:200g butter (at room temperature)8 eggs150g icing sugar150g caster sugar230g flour
2 tbsp milk3 tbsp rum30g cocoa powder, unsweetened Optional:100g semisweet chocolate, chopped100g semisweet chocolate, melted
Directions:1. Preheat oven at 165°C. Separate the egg whites and yolk. Then whisk the egg whites with the icing sugar until stiff. 2. Beat the butter with caster sugar and egg yolks in an extra bowl until fluffy. 3. Combine the flour with the mixture. Then add the rum and milk. 4. Carefully add the stiff egg whites by the spoonful and fold them in.5. Pour half your batter into the buttered Bundt cake pan. 6. Then add the cocoa powder, the melted and the chopped chocolate to the second half of your batter and mix it. Pour this second half of batter over your first half in the cake pan. Swirl the two batters with a fork or a knife. Or just leave it like that and put the pan into the oven.7. Bake for about 70 to 75 minutes. Your cake is ready when you insert a wooden stick in the middle of your cake and it comes out clean. Remove cake from oven and flip it over immediately. After cooling you can add a chocolate icing or dust it with icing sugar. Variation – After Step 3, add a packet of fine chocolate sprinkles. Skip Step 6. This variation was the one Oma used when making the cake for us children.
The StoryUnfortunately, this year our family experienced the passing of our Oma Lissy. Oma, who made it to the fantastic age of 96, will certainly be remembered for her love, support, wicked sense of humour and her ability to thrash the pants off anyone in a game of Yahtzee. One of the things that we always looked forward to, when Oma visited us from Germany, was her taking over the kitchen and baking us one of her special German recipes. Our family hopes that this recipe will provide you as much joy, and the sense of coming together as a family, as it has for us. We miss you, Oma.
MAGGIE BEERMaggie is passionate about good food and well being
Kale and Pinenut Tart with Chick Pea Crust and Lemon Crème Fraiche
Serves 4
Ingredients:
CHICK PEA CRUST 1.5 cups cooked chickpeas (135g dried chickpeas, soaked in cold water overnight, cooked)35g brown rice flour2 tablespoons cornflour½ teaspoon sea salt½ teaspoon baking powder¼ cup extra virgin olive oil
FOR THE FILLING¾ cup currants½ cup Verjuice¼ cup extra virgin olive oil40g butter4 round shallots½ tsp crushed garlic¼ cup Verjuice½ cup pine nuts, toasted1 tablespoon preserved lemon rind, finely chopped2 bunches cooked kale4 eggsSea salt and pepper¾ cup sour cream
TO GARNISH100g crème fraiche100ml extra virgin olive oil¼ cup reserved Verjuice soaked currants¼ cup toasted pine nuts
Directions:1. Soak the currants in ½ cup (125 ml) of the Verjuice overnight to soften. Alternatively, place the currants and verjuice in a microwave-safe container and microwave on low for 4 minutes, then set aside for 20 minutes to reconstitute.
2. Drain and rinse the soaked chickpeas. Place in a medium sized saucepan and add with 4 times the amount of water to the chickpeas. Cover and bring to the boil, turn down to a simmer and cook for 30 minutes or until tender (not falling apart). Skim off any foam that rises to the top of the pan. Once cooked, drain well and set aside to cool.
3. Pre heat a fan forced oven to 180ºC.
4. Place the pine nuts on a tray and roast for 6 minutes or until golden.
5. Place the chickpeas in a food processor and blend until finely ground. In a bowl combine the brown rice flour, cornflour, salt and baking powder. Add the ingredients to the food processor with the chickpeas, pulse. Add the olive oil and mix all the ingredients together. Then pour the mixture onto a bench and shape into a rectangle 20cm x 10cm.
6. Grease a 35cm x 13cm rectangular non-stick fluted tart dish. Place the rectangular shaped crust inside and press evenly across the base and up the sides of the pan.
Once the tart base is evenly covered with the crust, put the pan into a preheated oven and cook for 8-10 minutes, until light golden. Don’t be tempted to cook too long as the pastry will start to crack.
7. Meanwhile, blanch the kale in a large saucepan of boiling water for 5–10 minutes or until softened (the cooking time will depend on how coarse the kale is). Drain and set aside until cool enough to handle, then squeeze the excess water from the leaves and roughly chop.
8. Melt the butter with the oil in a large frying pan. Add the shallots and garlic and cook, stirring occasionally, over low–medium heat for 5 minutes or until softened. Increase the heat to high, then add ¼ cup verjuice and cook, stirring, until the verjuice has evaporated.
9. Transfer this mixture to a food processor, add the chopped kale and any remaining liquid and blend to a puree.
10. Put the kale puree, ½ cup of the verjuice soaked currants, ¼ cup of the toasted pine nuts and preserved lemon in a large bowl, and stir until well combined.
11. In a small jug, whisk together the sour cream, eggs, salt and pepper, then stir into the kale mixture.
12. Carefully pour the filling into the tart shell and bake for 25 minutes or until just set in the centre.
13. Remove from the tin. Slice a piece approximately 6cm across and put on a plate. Serve straightaway scattered with a few extra pine currants, a generous tablespoon of crème fraiche and a drizzle of extra virgin olive oil.
ANDREW DUNNAndrew is Executive Chef of 150 East at Ascot Quays Apartment Hotel
Lavender & Honey Crème BrûléeDirections:1. Infuse lavender in cream on low heat until simmering.
2. Strain out lavender.
3. Cream egg yolks, honey, sugar and vanilla paste then add cream.
4. Pour in moulds and place in water bath.
5. Cook 140ºC for 20 minutes or until set.
Ingredients:25g lavender (fresh leaves)1ts vanilla paste or essence1.2L cream thickened150ml honey50g sugar18ea egg yolks
Serves 4
The StoryThis is a recipe I first cooked when I was an apprentice Chef at the beach hotel in Byron Bay. It always reminded me of my childhood as my mother always used to have lavender in our garden and dried in our house.
SENIOR FINALISTSusan Joy
Banana BreadDirections:1. Preheat oven to 160ºC. Grease and line the base of a loaf tin.
2. In a food processor, add banana, eggs, coconut oil, dates, honey and vanilla. Process until smooth.
3. Add almond meal, baking soda and salt, process until just combined.
4. Remove blade and mix in nuts by hand. Pour batter into a lined loaf tin. Sprinkle top with extra chopped pecans.
5. Bake for approximately 1 hour, or until a skewer or toothpick inserted comes out clean. Tip: Turn during cooking as almond meal browns easily!
6. Let cool in tin for 20 minutes before removing to finish cooling on a wire rack.
7. Store in a sealed container in the fridge.
Note: This will keep for 1 week and it also freezes well. Simply slice before freezing and place baking paper between slices.
Ingredients:3 ripe bananas (1½ cups mashed) 3 large eggs ¼ cup coconut oil, melted 3 medjool dates, pitted1 tablespoon honey 1 tablespoon vanilla extract 2 cup almond meal/flour 1 teaspoon baking soda ½ teaspoon fine sea salt ½ cup chopped pecans plus extra to sprinkle on top
I retired to spend more time with my grandchildren, and to do some research on food to help heal my body of several illnesses. I have now reversed my Fatty Liver Disease through dietary changes.New dishes had to be made, but these recipes had to be acceptable to the whole family and not just me, as each family Sunday lunch time is spent around a table of food. Then my granddaughter Emily was diagnosed with asthma. Wheat and refined sugars were off the menu for her too. This Banana Bread recipe was created especially for Emily, and it is her all-time favourite! If I ask her what would you like Nanny to bake for you, the answer is always, “Your Banana Bread!” Wheat flour has been replaced by almond meal, which is gluten free. Ripe bananas add the sweetness and a few dates add a touch of caramel flavour. As she is a growing young girl, I used coconut oil to help with brain function.
The Story
Serves 4
SCHOOL FINALISTJoshua Wenz
Hazelnut Cake Serves 4
Ingredients:
YEAST DOUGH 400g flour1 sachet dry yeast75g sugar75g butter (can be salted)200g milk (luke warm)
HAZELNUT FILLING 200g hazelnut meal100g bread crumbs150g sugar1 egg white1 teaspoon vanilla sugarmilk
CRUMBLE300g plain flour200g sugar100g butterNote: Mix together with hands
Directions:1. Mix together all the yeast dough ingredients.
2. Let this stand in a warm place.
3. Roll the yeast dough onto baking tray, then top with hazelnut filling. Top this with crumble.
4. Bake at 200ºC for 20-25 minutes.
The StoryI am 9 years old and will turn 10 on 22nd December 2015. My Mum was born in Perth and my Dad was born in Germany. My mum loves to cook and it was my Oma (Grandma) who taught her many of the recipes that we eat today. When my Oma first moved to Australia in the 1980s she opened up a successful bakery in Mullaloo and ran it for many years. She invites me over on weekends to bake cookies for Christmas (She will not share the secret ingredients with anyone in the family). We also bake birthday cakes and lots of other yummy food. Oma cooks things from Germany which are so delicious, and that is why I have chosen one of her recipes as it is a favourite with our whole family.
SENIOR FINALISTJessie Rowe Bethanie Geraldton Social Centre
Lemonade Scones
Directions:1. Pre heat oven to 230º C.
2. Combine 1 cup thickened cream with the can of lemonade.
3. Fold through the sifted flour.
4. Mix to a dough. Then cut into rounds with a 5cm cutter and place on a greased tray.
5. Bake in oven for 15-20 minutes.
6. Serve with jam and whipped cream.
Ingredients:1 can of lemonade4 cups of self-raising flour1 cup of cream
To serve:Whipping creamStrawberry jamButter
Serves 4
The StoryI used to live in Margaret River and I’ve always loved scones. I remember when I was in the CWA (Country Women’s Association), I was always asked to bring scones to the morning teas. I wouldn’t say mine were the best, but people always used to say, “Jess will bring the scones.” There are scones and there are scones. The recipe is simple and you’ve got to learn to be clean, quick and have a very hot oven. The hot oven is the secret to success. I have 4 children, 10 grandchildren and 14 great grandchildren - and they all like nana’s scones!
SENIOR FINALISTKerry Bell, Bethanie Geraldton Social Centre
Kerry’s Orange Cake
Directions:1. Pre-heat oven to 180-200ºC.
2. Mix orange and butter in blender.
3. Add remaining ingredients until all are combined.
4. Pour into cake tin and bake for 50-60 mins.
5. Decorate with thin slices of orange and dust with icing sugar.
Ingredients:1 whole orange225g butter3 eggs200g sugar300g self-raising flour
The StorySince my mum passed away, I have lived with my sister and her family. This recipe has always been a family favourite!
Serves 4
Ingredients:1 whole orange225g butter3 eggs200g sugar300g self-raising flour
The StoryMy mother and grandmother were both amazing cooks, the sorts who could rustle up a meal for 10, when there looked to be nothing in the fridge! Both grew many of their own herbs and veggies, and they both always had a store cupboard loaded with ‘just in case’ foods. They also preserved in season fruit and veggies. Soup was always a great standby, and my mother always made her chicken stock first which then became the basis for so many great dishes. This stock is so good that you’ll want to just drink it on its own!
Ingredients:1 kg – approx. of chicken necks or frames, 1 onion halved and a ½ head of garlic.
Leaves from the top of the celery, washed and then dried in a slow oven til crumbly.
1 onion finely chopped.
2 cloves of garlic crushed.
1 carrot finely diced, 2 stalks celery diced the same size as the carrot.
Then whatever veggies you have such as broccoli broken into small florets, cauliflower also broken into small florets, chopped asparagus, corn sliced off the cob – a couple of cups of mixed veggies.
2 slices of bacon diced finely.
Plenty of chopped italian or flat parsley. Salt and pepper.
Directions:1. Roast the chicken in the oven until they turn a good deep brown. Then place them in a large saucepan of cold water with a carrot, 2 sticks of celery, 6 peppercorns or a good grinding of pepper and a good teaspoon of salt. Bring to the boil and then simmer for at least 3 hours (Of course if you have a pressure cooker you can make it in 45 minutes). Then strain and leave to cool, and place in the fridge until all the fat comes to the surface and solidifies. Scrape the fat off your lovely jelly like stock and you’re ready to create!
2. Fry the bacon, then add the onion and sauté until translucent.
3. Add the garlic and the carrot and sauté for a few minutes.
4. Then add the celery and again fry for a couple of mins.
5. Add all the veggies and the stock and simmer until the veggies are tender.
6. Toss in lots of parsley and taste for seasoning adding these as you see fit. If you want to make this even more nutritious, then add 1 cup of well washed McKenzie’s ‘soup mix’ (barley, split peas etc), which you can buy from the supermarket, but add this before any of the veggies as it will take about 30 mins more to cook. Enjoy!
* You can leave out the bacon and it will still have a great flavour.
* You could also add a swirl of a teaspoon of pesto in the top of each bowl if you like.
VERITY JAMESVerity is a West Australian TV & Radio Presenter
Chicken and Veggie Soup
Words fail Bertie when she tries to describe the joy she feels for the people at Bethanie. She wants to be a friend to all who walk through its doors. “You can always say hello. If you see someone who looks a bit down, you give them a little tap on the shoulder to see how they’re doing and hopefully make them feel better.” It’s people like Bertie who make life at Bethanie so sweet.
Meet Bertie (She thinks 90 is the perfect age to make new friends)
Call 131 151, or visit bethanie.com.au
Words fail Bertie when she tries to describe the joy she feels for the people at Bethanie. She wants to be a friend to all who walk through its doors. “You can always say hello. If you see someone who looks a bit down, you give them a little tap on the shoulder to see how they’re doing and hopefully make them feel better.” It’s people like Bertie who make life at Bethanie so sweet.
Meet Bertie (She thinks 90 is the perfect age to make new friends)
Call 131 151, or visit bethanie.com.au
Words fail Bertie when she tries to describe the joy she feels for the people at Bethanie. She wants to be a friend to all who walk through its doors. “You can always say hello. If you see someone who looks a bit down, you give them a little tap on the shoulder to see how they’re doing and hopefully make them feel better.” It’s people like Bertie who make life at Bethanie so sweet.
Meet Bertie (She thinks 90 is the perfect age to make new friends)
Call 131 151, or visit bethanie.com.au
GAIL WILLIAMSGail is a food contributor for WA Today
Lemon PuddingIngredients:1 cup sugar2 eggs2 lemons½ litre of water2 heaped tablespoons cornflour30 grams butter
The StoryA recipe handed down by my mother, who used to cook this as a dessert, when we had a family roast. It was quick, easy and economical as it made good use of the lemons on our tree in the back yard.
Serves 6
Directions:1. Heat oven to 180ºC and butter a pie dish.
2. Grate the lemon peel and place it in a medium sized saucepan with the sugar and water and bring to boil.
3. Mix the yolks of the eggs with the cornflour and juice of the two lemons until it becomes a smooth paste.
4. Pour the boiling water on to the mixture stirring all the time.
5. Pour back into the saucepan and stir over the flame till just thickened, taking care not to curdle the mixture.
6. Add the butter and pour into the pie dish.
7. Beat the egg whites until stiff and add two tablespoons of sugar (a little at a time). This will make the meringue topping.
8. Pile the egg whites on top of the lemon mixture and bake in the oven until pale brown. Serve hot or cold. I think it is better served at room temperature!
Words fail Bertie when she tries to describe the joy she feels for the people at Bethanie. She wants to be a friend to all who walk through its doors. “You can always say hello. If you see someone who looks a bit down, you give them a little tap on the shoulder to see how they’re doing and hopefully make them feel better.” It’s people like Bertie who make life at Bethanie so sweet.
Meet Bertie (She thinks 90 is the perfect age to make new friends)
Call 131 151, or visit bethanie.com.au
SENIOR FINALISTBethanie Mt Claremont Social Centre, Michelle Edmonds
Grandma’s Apple Pie
SCHOOL FINALISTDenae Civich
Carrot Cake Muffins
Ingredients:4 stewed apples1 tablespoon sugar2 tablespoons of waterPastry
2 tablespoons of butter2 tablespoons of sugar1 egg1 tablespoon of milk1 ½ cups of self-raising flour
Ingredients:2 cups grated carrot1 tin crushed pineapple3 eggs lightly beaten1 cup vegetable oil2 cups sugar2 cups self-raising flour
2 teaspoons bicarb1 teaspoon salt1 teaspoon cinnamon2 teaspoons vanilla essence2 cups desiccated coconut½ cup chopped walnuts
Directions:1. Melt butter and sugar together. 2. Add milk then egg and flour. Mix together.3. Roll out pastry and place in pie dish and blind bake in oven for 5 minutes.4. Add the stewed apple to the pie dish and place another rolled out pastry on top.5. Bake for 15 minutes until golden brown.Tip: The left over pastry can be made into little tarts.
Directions:1. Beat eggs, oil and sugar together.2. Add sifted flour, bicarb, salt, cinnamon and vanilla. Stir well and then add the remaining ingredients.3. Place in a lined tin and put in the oven for 45-60 mins at approximately 180ºC.4. When cooled, mix the icing ingredients together, and when at a nice consistency, smooth over cake.
This is my Grandma Erickson’s apple pie recipe. The pastry recipe is out of the CWA (Country Women’s Association) cookbook. If there was any pastry left over, which there was, grandma would make jam tarts with the left over pastry. When grandma passed away we found out the tin pie dish she used was from the rubbish tip. My grandfather, Bert, found it. This totally grossed us all out, but it was funny as she really did make the best apple pie. When I was a little girl, I would go to grandma’s and have black tea with sugar in it. These are some fond memories of a lovely time I had with grandma.
The Story
My Nonna is such an amazing cook, and a very special person to me. Ever since I was really little I have loved to cook with her. I have spent many days of the school holidays with her cooking up a storm. One of the things I loved to bake is her famous carrot cake that everybody just loves.
The Story
ICING 1 cup icing sugar, 250g philly cheese, 1 lemon juiced
Ingredients:6 beef cheeks (approx. 250gm each)2 sticks celery2 med carrots2 large onions440 ml Guinness1 litre beef stock10 juniper berries100 ml honey10 white peppercorns1 bay leaf4 parsnips (peeled)2 potatoes – royal blue, peeled100 ml milk60 grams butter (unsalted)Sea salt½ bunch Italian parsley pickedOlive oil
CHRIS TAYLORChris is Head Chef at Frasers Restaurant Beth’s Beef Cheek with Parsnip
Directions:Beef Cheeks:1. Peel the carrot and onion then dice into centimeter cubes with the celery. Place these vegetables into a roasting dish with the juniper berries, bay leaf and peppercorns. Then sauté to get a little colour.
2. Trim the beef cheeks of all their sinew, and then seal them in a hot pan to get an even brown colour.
3. Sit the cheeks on the sauté vegetables and pour the beef stock, honey & Guinness. Add a little water if necessary.
4. Cover the roasting dish and put into a 170°C oven for 2 – 2½ hours.
5. Remove and strain the sauce. Then reduce and skim the top of the sauce to remove the excess oil.
Parsnips:1. Cut the potato and 2 large parsnips into small pieces.
2. Add milk and water to cover.
3. Season and bring to the boil to simmer.
4. Slice in half-length ways one of the remaining parsnips and cut into batons.
5. Roast in a hot oven.
6. Peel the remaining parsnips to make shavings and fry as per chips.
7. Season with salt and keep warm and drain well on kitchen paper.
8. Drain the boiled potatoes and parsnip well.
9. Blend with butter and some cooking liquid. Then season and keep warm.
To serve:Spoon some parsnip mash into the centre of a bowl. Place a cheek on top and the roast parsnip alongside. Pour some of the cooking liquid over the cheek. Garnish with picked parsley, olive oil and sea salt. Serve the parsnip chips separately.
My mum, Beth, raised 4 boys - which could not have been an easy feat! They were all into sport and were tall lads, so this was the type of food they ate…good hearty food! The kids liked the easy slow cooked food. It was the good, local produce, which well may have been the start of my passion of supporting the local industry and my mum, Beth shopped at the local butcher’s for the best cut of meat for us boys and George, our dad, at home in Wangaratta.
The Story
SCHOOL FINALISTMolly Urwin
Panackelty
SCHOOL FINALISTFaith Whitaker
Wholemeal PancakesIngredients:1 tin corned beef, sliced1 large onion, peeled and thinly sliced3 large potatoes, peeled and thinly sliced2 large carrots, peeled and thinly sliced2 Oxo cubes dissolved in ¾ pint of water
Ingredients:2 cup of whole meal flour1cup rice milk1 egg4 tablespoons Natvia1 cup blueberries (frozen)
1 cup raspberries 3 tablespoons honey ½ cup cottage cheese (optional)3 tablespoons sunflower oil
Directions:1. Layer onions, corned beef, carrots and potatoes in an ovenproof dish, finishing with a top layer of potatoes.2. Pour over the Oxo stock.3. Cook in the oven at 190ºC for an hour to an hour and a quarter, until the potatoes are cooked.
Directions:1. Mix the dry ingredients in the bowl (flour and natvia) until combined. 2. Add the wet ingredients (rice milk and egg) and mix until all dry ingredient are mixed through. 3. Add blueberries and mix so they can be found all through the mixture. 4. Heat the fry pan with some sunflower oil on medium heat. 5. Pour ½ a ladle full in the frying pan and cook 1 minute on each side or until golden brown. Repeat with the remaining mixture.6. Serve warm with raspberries, honey and cottage cheese for a nutritious breakfast.This was the recipe which my great grandad made
for my Dad when he came to his house at lunchtime from school in South Shields. My great grandad was a retired miner, who lived in a pit village. He had his own vegetable plot when he gave up working. He never cooked in his life until he had the vege patch, and then found a new talent for cooking!
The Story
My Nana took care of me from the time I was born, and she helped my parents out a lot. From the time I turned one, Nana would always make me pancakes every Sunday. She called it our ‘special breakfast’. She always used her secret recipe which was full of fruit, wholemeal flour and no sugar. I couldn’t even tell it was good for me. My Nana’s mum also used to make this for her, and my Nana just loved to tell me the stories of how they used to cook the pancakes on an open fire! Since then my Nana has passed down the recipe to me, and I love to make it for my little brother. I love my Nana very much and I love this recipe too, but no matter how hard I try, I will never make it as good as Nana did!
The Story
TTThhhhrrreeeeeeee rrrreeeeaaasssoonnss llliiffffee aatt BBBBeetttthhhaaaannnniiiieee iiiisss ffffuuull of joy
If there’s anyone who’s up for a good laugh, it’s one of these three – or all at once.
Their love for life at Bethanie is testament in the friendships they’ve forged and
the good times they share together. There’s Bill, cooking up a storm in the café
with the boys, Maureen who keeps on eye on newcomers and writing the weekly
village news, and Ernie who’s known for lending a helping hand to anyone who
needs it. They go to show, at Bethanie, you’re always around friends.
Call 131 151, or visitbethanie.com.au
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