The Archetype Interactive Recipe Book

©Midlifexpress 2014

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Contents

Cheese Savoury Muffins 4 Tomoto Sauce Pasta 5 Cauliflower and Haoulmi Fritters 6 Janine’s Vegetable Pasties 7 Spiced Pineapple and ChickPea Cous Cous 8 Bali Chilli Eggs 9 Pesto Pizza 10 Baked Cheesecake 11 Di’s Pear and Walnut Muffins 12 Claire’s Sugar and Cane Toad Free Fruit Cake 13 Orange Syrup Cake 14 Janine’s Chocolate Cake 15Bonus treats 16

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The savoury food in this interactive recipe book are original recipes taken from the Midlifexpress website. This is a small selection of our popular recipes.

For best results please view this pdf in the Adobe Reader. Some of the recipes require interactivity that simply will not work on other readers.

About our chefs:

Sue Bell has been a vegetarian for the past 36 years. Sue has concoted a variety of recipes during this period and her favorite recipe is Pumpkin Soup.

Claire Bell is an avid cook and throws together vegetables and spices unlike any other. Claire’s fabulous cheesecake is quitesimply irresistable.

Merridy Pugh enjoys travelling, particular in the tropics and has returned with some truly inspired island recipes.

Sue McEnroe is a food technology teacher and former caterer. Sue is always experimenting with recipes and is an expert at using cous-cous. Janine Whitehouse has a sweet tooth. Who can forget her cadbury puddings? Janine’s favorite recipe is her chocolate cake.

Lisa Haas is a food technology teacher and avid craftsperson who is as happy making beautiful artwork as she is throwing together artistic concoctions in the kitchen. Lisa’s favorite recipe is her easy to make tomato pasta.

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Preheat oven to 190 Celsius

Ingredients:75 grams unsalted butter, melted100 grams feta cheese, grated100 grams parmesan cheese, grated2 free range eggsApproximately 4 tablespoons milk (if mixture is quite dry, add another tablespoon or so)2 cups wholemeal self-raising flour1/4 cup ground almond meal1 teaspoon baking powder1/2 teaspoon paprika1/4 teaspoon fresh, minced chilli (you can buy small jars of minced chilli at the supermarket)Handful fresh parsley, chopped finelyPinch of Salt

Method:Place flour, almond meal, paprika, salt and baking powder into a large mixing bowl (No need to sift)Make a well in the centre and add the butter, milk and eggs. Mix until ingredients are combined.Add cheeses, chilli and parsley and mix until just combined.Place large spoonfuls into muffin trays.

Cook for 20-25 minutes until golden.

The recipe makes approximately eight large beauties or twelve smaller delectables. You can make a gluten-free alternative by substituting the flour for a gluten-free variety.

There is an ongoing debate as to the origin of the humble muffin. Whilst there are links to the Romans discovering them others believe that the Romans stole the secret from the English.

What is not disputed however is how muffins have altered over time. Originally muffins were a mixture of corn flour and grains and had a more sour taste which would be unreocgnisable to the sweet and savoury versions to choose from today.

The great thing about muffins, beside their taste is their versality. Have them for a meal or as a sweet and experiment with the mixture to create your own delectable treats.

Do You Know the Muffi n Man?Cheese Savoury Muffins

Claire Bell

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IngredientsUse whatever you have at hand for the sauce.As a guide its basic ingredients include:

chopped onion (or spring onions)a few cloves crushed garlictomatoes ( 3 large fresh tomatoes or I can tomatoes)about a tablespoon tomato pastefreshly ground pepperAdditional ingredients may include (but are not limited to):roasted capsicum, sliced zucchini, fresh or dried oregano, basil and/or flat leaf parsley, paprika, chilli (fresh or dried).

MethodSaute onion and garlic in a small amount of olive oil until onion is transparent. Add tomatoes, tomato paste, and seasoning (a small amount of water may be added to thin the sauce). Simmer for around 10 to 15 mins.

If adding capsicum or zucchini, do so during the frying of onions stage and cook until soft. Add any other flavourings along with the ground pepper.

Meanwhile, bring a pot of water to boil and cook pasta of choice until al dente (cooking time depends on whether pasta is fresh or packet – about 7 mins for packet pasta, less for fresh).

Add sauce to drained, cooked pasta and serve with a leafy salad and crusty bread.

Tomoto Sauce PastaLisa Haas

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Ingredients:½ cauliflower, cut into small florets¼ cup (65 mls) milk1 egg30g (1 1/2 tablespoons) cornflour. If you don’t have cornflour use plain flour instead.1/3 cup plain flour¼ tsp baking powder. If you have no baking powder, substitute self-raising flour instead of the plain flour & baking powder.125g haloumi cheese, cut into 1cm cubes or grated. You can use firm fetta for this, too – it will give a different texture but is still yum.1 tsp chopped mint – or sage, thyme, parsley, chives – anything you have. Spring onions are also delicious.Olive oil to shallow fry.Salt & pepper to taste.

Helpful Hint:Check the saltiness of your haloumi before adding any salt to the batter. I find some brands of haloumi to be quite salty; others less so and, if that’s the case, I add a little salt to the batter mixture.

Method1. Boil cauliflower florets in salted water for 5 mins or until soft,

then drain.2. Mash the cauliflower roughly.3. Whisk milk, egg, flours, and baking powder together and add to

the mashed cauliflower and mix well.4. Fold in haloumi, mint (or whatever chopped herbs you have),

salt and pepper.5. Heat oil in a large, non-stick frypan over medium heat.6. Add tablespoons of the mixture to the pan in batches, and fry

for 2-3 minutes until golden. Turn over and cook until golden on the other side as well.

7. Drain on absorbent paper.

Serve & enjoy! This is delicious with tomato chutney or relish.

Makes approximately 14 fritters.

Cauliflower and Haoulmi FrittersSue McEnroe

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Ingredients:3 medium carrots, washed and peeled.1/2 a sweet potato, peeled3 medium brushed potatoes, peeled and washed.1/2 a head of broccoli500gm of mushrooms, washed and roughly choppedI cup frozen peas1 onion, peeled and roughly chopped2 tsps of minced garlic (or 2 cloves)1 tbs of rosemary1 tbs of oregano1/2 tsp ginger powder1/2 tsp cumin powder2 tsp curry powder1/2 tsp nutmeg8 sheets of frozen shortcrust pastry, partially thawed.1 egg, lightly beaten

Method:1. Pulse onion, garlic, mushrooms, carrots, rosemary, oregano and

broccoli in a blender until roughly chopped.2. Place mixture in a pan with heated olive oil, and fry until soft

and slightly browned.3. Pulse sweet potato and potato in blender until roughly

chopped.4. Add to pan along with rest of spices and cook till soft but not

mushy.5. Add peas and let mixture cool.

Once veggie mix is cool, cut pastry into 4 squares and adding one ice-cream scoop to each square fold into a triangle and crimp edges to firmly seal.

Stand on greased (preferably lined) baking tray with tip standing on top. Brush with egg and bake for 1/2 hr–40mins in a moderate temp oven. Or until golden brown and crusty.

Janine’s Vegetable PastiesJanine Whitehouse

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Serves 4 as a light meal

Ingredients: ½ cup cous cous2 tsp morrocan spice mix (rasel el hanout)1 tablespoon olive oil½ carrot, grated½ zucchini, grated4 spring onions, sliced4 slices of fresh or canned pineapple (or one small golden pineapple)1 tomato, chopped½ can chick peas, drained2 tablespoons mint leaves (or coriander if you don’t have mint. Parsley’s also good but mint’s nicer).

Method:1. Place cous cous & morrocan spice mix in a bowl & pour over

½ cup boiling water. Cover with a teatowel & let sit for 5 mins until liquid is absorbed.

2. Add olive oil & break up with a fork to separate grains.

Add other ingredients & serve with minted yoghurt or hummus or tatziki if liked, although it is lovely plain.

Spiced Pineapple and ChickPea Cous Cous

Couscous is an excellent alternative to rice and pasta. This staple of Mediteranean diets can also be eaten on its own. Try it with a slab of melted butter and a touch of salt. or add soy suauce and your favorite steamed vegetables.

Sue McEnroe

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Sri’s list of ingredients to serve four people:

Ingredients:12 hard boiled eggs6 shallots2 cloves garlic3 red chillies4 ripe tomatoes2 tablespoons soy sauce1 cup boiled watersalt to taste1 tablespoon vegetable oil Method:Sri recommends seeding the chillies and pounding in a mortar until smooth, along with the garlic and shallots (peeled and sliced). This paste is then stir-fried for a minute before adding the tomatoes, soy, and water to the pan.

I have been known to double the number of tomatoes in an excess of tomato-enthusiasm (besides, I figure I can’t have too much lycopene). I also don’t bother to peel or seed them as I don’t like to waste any portion and enjoy the textures they offer. The sauce is absolutely superb if you can use your own homegrown tomatoes instead of the supermarket variety.

Sri suggests that once the mixture boils, you add the eggs (whole or halved) and allow to simmer for 8 minutes. Then: eat!

Bali Chilli EggsAs told by Sri to Merridy Pugh

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There’s no topping this pizza. Quick, simple and delicious – you will eschew takeaway pizzas forever after. So, grab a pre–made pizza base from the supermarket and away you go.

Ingredients:1 ready made pizza base1 small tub of good quality basil pesto dip4 mushrooms, sliced1 zucchini, grated1 cup baby spinach leaves1 small carrot, grated2 cloves garlic, grated1 small salad onion, sliced thinlyHandful black olives, pitted250 grams feta cheese, gratedSix or seven drops of Tabasco sauce

Method:1. Preheat oven to 240 degrees Celsius2. Place pre-made pizza base on a tray and spread pizza base evenly

with pesto dip.3. Spread a few drops tabasco in different places over the pesto layer4. Place the remaining ingredients on top in whatever order you

wish5. You may like to sprinkle the feta cheese on last as it looks attrac-

tive when baked.6. Place pizza in oven, turn heat down to 230 degrees Celsius and

cook for approximately 20 minutes – possibly 25 minutes

You may want to check pizza every now and then because, at this heat, things burn swiftlyWhen cooked (everything will have a golden glow) remove from oven, cut into pieces and scoff with joyful abandon.

Here is a great home made pesto to use on the pizza.

This receipe is super easy. A good food processor helps although a pestle and mortar can be used if you feel energetic.

Ingredients2 bunches fresh basil1/2 cup freshly grated parmesan cheese3 garlic cloves150 grams pine nuts1/4 cup virgin olive oil (you may need a little more if the consistency is too dry)5 drops tabasco sauce1/4 teaspoon sea salt

Method:1. Place everything into a food processor and blast away until the

mixture is fairly smooth. It should be moist (not runny). If it’s too dry, add a little more olive oil.

Set it loose upon anything you like.

Pesto Pizzaclaire bell

The base:250 g plain, sweet biscuits. I use Scotchfinger.100 g butter, melted

The middle bit:500 g cream cheese, softened1/2 cup caster sugar4 free-range eggs1 teaspoon vanilla essence1 tablespoon orange juice1 tablespoon grated orange zest

The topping:1 cup sour cream1 teaspoon vanilla essence3 teaspoons orange juice2 teaspoons caster sugarground cinnamon to sprinkle over the topLightly grease the base of a 20 cm springform tin.Grab your food processor and throw in the biscuits and the melted butter and blend until everything is finely crushed. Spoon the mixture into the tin and press it firmly into the base and sides. Refrigerate for about 20 minutes. Wash your processor as you’re about to use it again.

Preheat your oven to 180 Celsius (350 F).

Method1. Grab your food processor again and throw in the cream cheese,

sugar, eggs, vanilla essence, orange juice and orange zest. Blend until very smooth.

2. Pour the mixture into the crumb base and bake for about 45 minutes, or until just firm. Remove from oven and have the topping ready to pour over.

To prepare the topping:1. Mix the sour cream, vanilla, orange juice and sugar in a bowl. Spread

this over the hot cheesecake, sprinkle with cinnamon and return to the oven for 7 minutes.

Cool, then refrigerate until firm.

The original recipe is from Sweet Food, Murdoch Books, 2002. It uses different biscuits and more sugar and I’ve substituted cinnamon for nutmeg.

Baked CheesecakeClaire Bell

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Di’s Pear and Walnut Muffins

Makes 10 – 12 muffins

Ingredients:2 cups finely chopped pearsOne and a half cups of all-purpose flour1/4 cup almond meal1/2 cup chopped walnuts or pecans1/2 teaspoon ground nutmeg1/2 cup vegetable oil2 eggs, beaten3/4 cup sugar2 teaspoons baking soda1/4 teaspoon salt1/4 teaspoon cinnamon1 teaspoon vanilla

Method:1. In a bowl, mix pears with sugar and nuts; set aside

and let stand for one hour, stirring frequently.2. Add dry ingredients to the pears; stir to combine.3. Add oil, vanilla, and beaten eggs. Stir to blend.4. Pour batter into greased muffin tins

Bake at 350° for 30 minutes or until golden brown.

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Preheat oven to 180 Celsius

Ingredients:1 generous cup of mixed fruit (glace cherries removed!)1/2 cup chopped, dried apricots2 free range eggs (gently beaten)125 grams butter1 teaspoon vanilla extractOne and a half cups of water (you may need a little more)2 cups wholemeal, self-raising flour1/2 cup almond meal1 teaspoon bicarbonate soda1 teaspoon baking powder1 heaped teaspoon mixed spice

Method:1. Grab a large saucepan and into it toss all the dried fruit, water,

vanilla extract, butter, bicarbonate soda and mixed spice.2. Place on a low heat over the stove, bring to the boil then reduce

heat so the mixture simmers for about 5 minutes. Watch it like a hawk as the bicarb tends to unfold a kitchen Vesuvius.

3. After 5 minutes, take off heat and cool in saucepan. In fact, you only need one mixing utensil for this cake – the saucepan.

4. Add eggs and mix well.5. Add the almond meal, baking powder and flour. Mix well with

a steady stir. The mixture needs to look moist but not runny!!

Line a cake tin with greaseproof paper and spoon mixture in.Bake in the oven for about 1 hour ( I’d check after fifty minutes). To see if cooked, place a skewer into cake and, if it comes out clean, your fruity beauty is ready.

Fruit cakes really don’t need cane sugar and I find them sickly sweet if they do. They are perfectly fine with just their fruit bounties and I’ve been tinkering with this take on the traditional boiled fruit cake for decades now.

Claire’s Sugar and Cane Toad Free Fruit Cake

Claire Bell

Turn cake out onto a cake cooler and, if you can manage it, leave cake to compose itself before consuming.

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Cake Ingredients:1 cup gluten-free self-raising flour2 oranges3 free-range eggs1 cup brown sugar200 grams almond meal1 cup brown sugar1 teaspoon gluten-free baking powder

The orange syrup:1 orange¾ cup caster sugarTo make the cake:

Preheat oven to 170°C. Lightly grease a 22cm round cake tin with melted butter and line its base with non-stick baking powder.

Orange Syrup Cake

Bake for 1 hour or until a skewer inserted into the center comes out clean. Set aside for 15 minutes to cool.The agreeable orange syrup:

Remove the orange rind with a vegetable peeler and use a small, sharp knife to remove the white pith.Slice rind into small stripsJuice orangePlace orange rind in a saucepan of boiling water and cook for 5 minutes or until soft. Drain.Return to pan with orange juice and sugar. Place over low heat and cook, stirring, for 2-3 minutes or until the sugar dissolves and the syrup thickens.Turn cake onto a serving plate. Use a skewer to gently prick the top. Spoon over syrup.

Method1. Place the entire oranges in a saucepan, cover with cold water

and bring to the boil over low heat. 2. Cook for 15 minutes (or until tender). Drain.3. Return to pot and cover with cold water. 4. Bring to the boil and cook for 15 minutes to reduce the peel’s

bitterness. Refresh under cold water. Drain. 5. Coarsely chop oranges. Remove and discard any seeds.6. Place the orange in the bowl of a food processor and process

until smooth.7. Use an electric beater to whisk the eggs and sugar in a bowl

until thick and pale. 8. Add the orange, almond meal and baking powder and gently

fold until just combined. 9. Pour into cake tin.

Claire Bell

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Here is another sublime creation from my neighbour Janine’s kitchen. Yes, you read the recipe right. It features four feisty Caramello Koalas. It is indeed the best chocolate cake this side of the equator.

Ingredients:200 g butter, chopped4 jumbo Caramello Koalas (can use 100g dark chocolate)1 cup caster sugar (1 cup more if using dark, unsweetened chocolate)1/4 cup water1 tsp vanilla essence¾ cup self-raising flour¼ cup cocoa3 eggs, lightly beaten

Method:Preheat oven to 160°C. Brush a deep 22cm round cake pan with melted butter to grease. Line the base with non-stick baking paper.

1. Combine butter, Caramello Koalas (or chocolate), water, cocoa and vanilla essence in a medium saucepan.

2. Cook, whisking constantly, over low heat for 6-8 minutes or until smooth and well combined.

3. Remove from heat and stand for 10 minutes or until mixture is lukewarm.

4. Meanwhile: Use electric beaters to whisk sugar and eggs in a large mixing bowl until pale and creamy.

5. Whisk in the chocolate mixture until well combined. 6. Add the flour and whisk until combined.

Pour the mixture into prepared cake pan and bake in preheated oven for 55 minutes or until crumbs cling to a skewer inserted into the centre of the cake.

Remove from the oven and stand in the pan for 15 minutes before turning onto a wire rack to cool.

Janine’s Chocolate CakeJanine Whitehouse

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Bonus treats

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Click an icon to discover the extra treats that await.

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