Auntie Jean's Quiche - from Australian children's author Corinne Fenton

Ingredients:

3/4 Cup Pastry Mix (packet variety)
3-4 Eggs
1 1/2 Cups Milk

Any of these other ingredients can be added - as many or few as you like:

Crisp bacon pieces or sliced ham, corn, asparagus, chicken pieces,
mushrooms, spinach, tuna, chopped onion, chives or parsley, mashed pumpkin.
Grated cheese or sliced tomatoes on top.

Method:

Beat eggs and milk then add pastry mix and beat some more.
Pour into a greased quiche dish and add remainder of ingredients.
Bake in a moderate oven for 3/4 hour.

Quick and easy!

Clyde Park Vineyard & Bistro's Boeuf Bourguignon - get ready for cold winter's nights ahead!

Boeuf Bourguignon - courtesy of Clyde Park Bistro & Vineyard

This is probably one of the most famous of all French casserole dishes.  We have this on our menu all through winter serving it with a creamy mash and crunchy beans.

Serves: 6

1.5kg                           braising beef such as oyster blade

60g                              butter

250g                            kaiserfleisch or speck or bacon

1 tablespoon    flour

450ml                          red wine

300ml                          beef stock

4                                  eschallots, finely chopped

2 cloves                       garlic, finely chopped

1                                  beef stock cube

2 teaspoons                 tomato paste

1                                  bouquet garni

                                    Salt & pepper

12-14                                                      pickling onions

30g                              butter

150g                            button mushrooms or champignons

1. Cut the beef into 3cm cubes
2. In a large saucepan, heat 60g butter until very hot and fry the kaiserfleisch until crisp.  Remove and set aside
3. Fry the meat until as brown as possible remembering that this will help develop a nice brown sauce in your casserole.
4. Scatter the flour across the meat and with a wooden spoon toss the meat until the flour has slightly coloured and stuck to the bottom of the pan
5. Add the wine, the stock, eschallots, garlic, beef stock cube, tomato paste, bouquet garni, salt & pepper.  Bring to the boil, add the lid, reduce the heat to a gentle simmer until tender, approximately 2¼ hours
6. Three quarters of an hour before the end of the cooking time sauté the picking onions in 30g butter until they are brown.  Add to the casserole with the kaiserfleisch
7. Wash the mushrooms, trim the tails.  Keep them whole if they are very tiny or cut into halves or quarters. Toss for 30 seconds in the butter and add to the dish for the last 10 minutes of cooking time
8. At the end of the cooking time, discard the bouquet garni and check the seasoning.
9. To serve, remove the meat with its garnish and boil down the sauce to concentrate the flavour and to thicken it a little.
10. Spoon the sauce over the meat and sprinkle with parsley.



11. Serve with a creamy mash, large baked potato or rice pilaf.

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A Crumble for the Conditions - donated by Author Ananda Braxton-Smith

A Crumble for the Conditions

This has been one of my fave recipes over many years. The first of its best things is you don’t have to peel the fruit.

The second is you don’t have to be particular about measurements. It tastes good from quite tart right up to teeth-singingly sweet. As shown here it serves 6-8 people but you can make any amount by just adding some more fruit and crumble-stuff, and increasing the honey and juice a bit, just enough to keep the mixture tacky. I’ve made one big enough to feed 12 without even thinking! And I am no baker.

Also my kids loved it then and they love it now!

(and they are 18 and 22) 

Ingredients

Fruit mix

6 lge granny smith apples, roughly chopped

6 pears, not yet quite ripe, roughly chopped

½ cup orange juice

2 tbsp honey

1 tsp cinnamon

Crumble

2 cups wholemeal flour

3 cups rolled oats

5 tbsp soft brown sugar

5 tbsp honey

4-5 tbsp vegetable oil

Method

Grease a baking dish.

Combine the fruit, juice, honey and cinnamon in a pan over a low heat.

Simmer fruit 15 minutes or until tender. Drain and reserve the liquid.

Return the liquid to heat and reduce over low heat until about 2 cups remain.

Pour the fruit and liquid into the baking dish.

To make the crumble, heat oil and honey a little --- until it’s easy to pour.

Mix dry ingredients in large bowl and mix with the oil/honey.

Spread the crumble over the fruit and bake whole lot in a moderate oven for 30-45 minutes.

When it’s golden brown on top it’s ready.

Serve with custard or ice-cream or crème fraiche or yoghourt --- or everything!

Author SUE LAWSON'S - Orange Poppy Seed Cake

Orange and Poppy Seed Cake

(Will keep refrigerated in airtight container for three days or freeze un-iced for 3 months.)

Prep. Time: 40 mins

Cooking Time: 55mins

2/3 cup milk, warm

¼ cup poppy seeds

1 large orange

250 g unsalted butter

1 ½ cups caster sugar

3 eggs, lightly beaten

3 cups self raising flour

Icing

250g cream cheese

¾ cup icing sugar, sifted

Shredded rind of 1 orange – optional

1. Preheat oven to moderate 180°C. Grease and line base and sides of 23cm square cake tin. Combine milk and poppy seeds in jug and stand for 30 minutes.
2. Meanwhile, place whole orange in a saucepan, cover with water and bring to the boil. Reduce heat, simmer, uncovered, 20 minutes.
3. Place orange in bowl of iced water for 5 mins.
4. Drain. Cut orange into eighths and remove seeds (do not peel).
5. Place orange, butter and sugar in a food processor and process for about one minute, until almost smooth. Add eggs and process a further 30 seconds.
6. Transfer mixture to large mixing bowl and add sifted flour and milk mixture. Stir until just combined.
7. Spoon into prepared tin and smooth surface. Bake for 50 minutes or until skewer comes out clean when inserted into the middle of the cake.
8. Leave cake in tin 5 mins before turning onto wire rack.

To Make Icing:

Beat ingredients with electric beaters until creamy. When cake is cool, spread with icing and top with either shredded rind or poppy seeds.

Sri Lankan Eggplant Salad - from the travels of Jantine Eddelbuttel

I was recently travelling with friends in Sri Lanka. In Ella we stumbled across the Ella Spice Garden which was offering cooking classes at night to which we eagerly signed up. The Sri Lanka boys who ran it were 2 cousins - one who cooked and one who taught us. They were so enthusiastic about their food it was an absolute delight to learn from them. They ran the class in an outdoor sheltered kitchen which was drapped with fairy lights. After the class we were invited into their home to eat what we had cooked at their table.

Here is the Sri Lankan Eggplant Salad they taught us;

10x long, thin eggplants cut into very fine slices
1 and 1/2 teaspoons tumeric powder
1 and 1/2 teaspoons salt
Mix together in a bowl
Then deep fry the eggplant in oil - a batch at a time - for around 5 mins or until golden brown
Let the eggplant drain on paper towel

1 x red onion - finely sliced
10 x green chillies - finely sliced (use less for less bite)
1 x tomato finely chopped
Mix all togther with eggplant

Then add 1/2 tespoon salt
1/2 teaspoon black pepper
Squeeze the juice of 1/2 lime

Serve immediately and enjoy this delightfully refreshing dish!

Two AUTHENTIC Asian Recipe's - donated by Sokkhieng Butcher Randwick

Enjoy these two very authentic, butcher's own recipes. If you have a go, please share comments, photos, tips, etc!