Apple Crumble

I couldn't find my original recipe for apple crumble so I went to my favourite place  for new recipes: Taste.com.au and found this great version of apple crumble which I have personalised.

I don't use tinned apples, I core and slice fresh red or green apples on my slinky machine and then simmer with some sugar, sultanas and brown sugar until soft. I also don't hand rub the crumble mix, I put it all in the food processor until mixed; it makes a finer crumble but is much quicker. If I have any, I sprinkle some mixed frozen berries on top as well.

Apple crumble

 
from Good Taste - August 2007, Page 66 .Recipe by Tracy Rutherford

• 150g (1 cup) plain flour
• 100g (1/2 cup, firmly packed) brown sugar
• 100g chilled butter, chopped
• 50g (1/2 cup) rolled oats
• 60g (1/2 cup) chopped walnuts
• 1 x 800g can baker's apple
• Vanilla ice-cream, to serve

1. Preheat oven to 180°C. Combine the flour, sugar, butter and oats in a bowl.
2. Use your fingertips to rub the butter into the flour mixture until the mixture resembles fine breadcrumbs. Stir in the walnuts.
3. Spoon the apple into a 1.5L (6-cup) capacity ovenproof dish. Scatter the walnut mixture evenly over the apples. Bake in oven for 20-25 minutes or until golden. Spoon the apple crumble into serving bowls. Serve with ice-cream.

Green Chicken

Green Chicken:
AKA South East Asian macaroni cheese comfort food!

Curry paste:

• 2-4 cloves of garlic
• 2 large stems of lemon grass, (white section, finely chopped)
• 1 piece of ginger, (size of a large male thumb)
• 1-2 chunks of palm sugar (could substitute with 1 heaped tablespoon of brown sugar)
• 1 dessert spoon of fish sauce
• 1 teaspoon of sesame oil
• Red and or green chillies de-seeded and finely chopped.
• Bunch of basil

• Coconut cream (can do a low fat substitute with carnation evaporated milk, coconut flavoured; but do not boil-will separate, or philly cooking cream with a few drops of coconut essence)
• 2 large onions sliced.
• 0.5-1 Green and or red capsicum
• Green (or any coloured)vegetables for stir fry.
• 0.5-1 Kg chicken thighs (can use breast, just simmer for less time so they don’t get tough)
• Steamed rice.

The correct way is to grind all ingredients in a mortar and pestle, but this is hard work. I now just chuck it all in a blender. (NB chilli, lemon grass and ginger are quite fibrous so you need to finely chop, so you don’t get chunky bits).

Add the chillies to your taste, my kids will eat this with 6-10 hot large chillies, but start yours off with just 1-2 to give flavour with no heat.
In a large pan, fry onion and capsicum in veg oil, remove and reserve.

Add more oil and brown chicken thighs over high heat with 1/3 of curry paste. Lower heat and lightly toss in stir fry vegetables plus onions and capsicum. Add in remainder of curry paste. Add in coconut cream and simmer over really low heat until vegetables are soft to your liking.
Serve with steamed rice.

Notes:
• I use fresh ingredients, they all grow in my garden; jars would be ok, but powdered....yuck nearly as bad as packet food!!!!!
• I double or triple the fresh paste ingredients and freeze in a zip lock bag. It is so easy to defrost add to some chicken. It also makes a great present!
• Real coconut cream is the best, low fat substitutes are good as long as you are very careful not to boil.
• Chicken thighs are juicier and more flavoursome for simmering, but breasts are good for a quick stir fry.
• Broccoli, I buy the ones with the longest stems: my wonderful cook in Jakarta showed me how to slice the stem and make them look like pretty stars. I now prefer the taste of the stem to the floret (see photos) plus kids don’t recognise them as the dreaded vegetable.
• Chilli, I always have some fresh chilli paste to add to GJ’s meal to give him the kick he likes, you can personalise the heat of this curry easily.
• With kids, it is all in the name; I never call this curry, it is always Green Chicken and 98% of all kids I serve this to eat it and ask for more.
• If kids are not vegetable eaters, do the hidden trick...shred all veggies in the food processor until they are like bread crumbs: invisible goodness (it’s in all my meals!).

Hidden goodness: any vegetables you have put through the food processor

Lamb shanks in cranberry sauce

Ingredients (serves 4)

* 1 tablespoon olive oil
* 6 lamb shanks (about 1.5 kg)
* 20 g butter
* 2 tablespoons plain flour
* 1 1/2 cups chicken stock
* 1 cup red wine
* 275 g jar whole berry cranberry sauce
* 1/4 cup fresh rosemary sprigs
* mashed potato, to serve
* steamed green beans, to serve

1.Preheat oven to 150°C. Heat oil in a large, heavy-based, flameproof dish over high heat. Cook shanks, in two batches, for 4 to 5 minutes on each side or until brown on all sides. Remove to a plate.

2. Melt butter in dish until sizzling. Add flour and cook for 1 minute. Remove from heat and slowly add stock, wine and cranberry sauce. Season with salt and pepper, return to heat and bring to the boil. Add lamb and rosemary.

3. Cover dish, transfer to oven and bake for 3 hour. Remove lid and bake for a further 30 minutes or until shanks are tender. Serve with potato and beans.

My additions:

4 big cloves of garlic finely chopped
3 large carrots roughly chopped
2 large onions quartered
½ bunch of celery roughly chopped
Sweet potato roughly chopped.
I browned all these additions in batches before placing on top of meat and juice to bake.

You could add potatoes but I serve with mashed potato to soak up juices.

I would cut back on the oil when pan frying as the shanks had a lot of fat which produced a little oil slick which I had to skim off.

My jar of cranberry was only 165 g, next time I would use the bigger jar and I used at least half a bottle of red.

This made enough for 2 meals, the other half is in the freezer....yummy

Modified from a recipe from.....Super Food Ideas - July 2003, Page 49
Recipe by Dixie Elliott.
Photography by Ben Dearnley

Black Dahl

We are missing Jakarta foods...so I've attempted to cook Black Dahl....aka from Kinara Indian restautant in Kemang. The kitchen smelt DIVINE, and it tasted as good as it smelt! 

Dahl is a vegetable and lentil stew, it thickens to a creamy texture is and is a comfort food that all will love. It can be as hot ans spicy as you like or as bland as macaroni and cheese, it all depends on how much chili you add.

I invented my own recipe inspired by

• Kinara’s Black Dahl http://www.kinara.co.id/
• http://www.bestrecipes.com.au/recipe/Best-Ever-Dahl-L2815.html
• http://indianfood.about.com/od/vegetarianrecipes/r/kaalidaal.htm
• http://indianfood.about.com/od/vegetarianrecipes/r/daalbukhara.htm


• 2 large onions diced
• 4 large cloves garlic finely chopped
• 4 tablespoons olive oil
• 2 heaped teaspoons cumin powder
• 2 heaped teaspoons turmeric
• 2 heaped teaspoons chilli powder
• salt and pepper to taste
• 1 red capsicum finely diced
• 1 packet black lentils (about 2-3 cups dried)
• 1 large sweet potato finely diced
• 1 large potato diced
• 3-4 cups vegetable stock
• cream
• coconut cream

Soak the lentils in warm water for 3 hours stirring occasionally and removing floating debris.
Heat oil in large heavy based pan and fry onions and garlic until soft, add in capsicum and fry lightly. When soft stir in spices and allow to sizzle while stirring for 1 minute. Drain lentils and add to pan and lightly fry for 1 minute. Add stock, sweet potato and potato and simmer until all is soft, approx 1 hour. Reduce until desired consistency is achieved. Stir in coconut cream and cream. Very gently simmer as long as possible to let flavours develop (I simmer for about 3-4 hours). Enjoy!

Notes

My black lentils did not stay black…..the finished Dahl is yellow green in colour.
I used powdered spices (of unknown age) because that was all there was in Robs pantry.
I used tinned skim reduced milk instead of cream and tinned coconut flavoured skim reduced milk to reduce the fat.
The coconut cream added a distinct flavour to the Dahl, which was delicious but I would not use it next time to achieve a more authentic flavour.
I would add more vegetable next time.
This tasted divine when made, but was even better the next day!
We all like chilli but it could be easily omitted.
Any lentils will do to make Dahl.

De’s Chilli Relish

This is a classic recipe and has so many uses.

I have served it with cheese and crackers and fresh fruit, smeared it all over toasted burrito rolls, added it to curries and stews, used it as a dipping sauce etc. It keeps well in the refrigerator and has become a staple in my home.


• 450g chilli’s :- large and mild or small and hot
• 2 large onions
• 2 Granny smith apples
• 200g sultanas
• 1 tblsp salt
• 1½ cup brown sugar
• 1 cup vinegar
• ½ cup water
• 1 clove of garlic, crushed and chopped

Split open chillies and remove all seeds except for one. (Wear gloves or your hands will burn for days!!!!)
Finely chop all ingredients.

Boil for 1 hour.
Once cool, I process lightly in the food processor.

Banana cake (Margaret Fulton)

This is a great traditional banana cake which every one loves, I don't usually do the banana topping just plain chocolate icing or just a dusting of icing sugar. I have baked this as muffins as well and they taste just as good.

• 2 cups SR Flour, sifted
• 1 cup caster sugar
• 4 eggs
• 4 bananas, mashed
• 250 grams butter

Cream butter and sugar until light and fluffy. Add eggs one at a time, adding a teaspoon of the flour with the last egg. Fold in the remaining flour with the bananas. Bake in moderate oven for 20-30 minutes. Makes 2 loaf tin’s.


Banana topping

• ½ cup ground almond
• ½ icing sugar, sifted
• 1 small banana, mashed
• ½ teaspoon lemon juice

Mix almond meal with icing sugar and then add the banana and lemon juice and mix to a smooth paste.

Chocolate Pavlova

I tried this when I was 15 months pregnant with Ben and ate about 4 slices, it was that good (maybe this is why he was nearly 10 lb born?). I copied down the recipe and was smitten by the language, Nigella describes cooking so lusciously ( I have since found the recipe online here.) I have cooked this many times, always with great success,  regular guest often request this.
Pavlova is not that hard to make if you follow some rules;

• Mixing; you can not save time, you must mix the sugar into the egg whites completely, set a timer and spend no less than 15 minutes combining!
• The structure; I trace a small dinner plate on the back of baking paper and use it as a guide for the shape. Once I have the mixture in shape, I stroke up the sides with a hot knife and create vertical ridges, this helps the pavlova keep its shape.
• Once cooled the pavlova centre will collapse, this is normal!!!! It is where you dollop your double cream and raspberries
  

Ingredients:

• 6 egg whites
• 300g Castor Sugar
• 3 tbls Cocoa powder, sieved
• 1 tbls Balsamic vinegar
• 50g dark chocolate finely chopped

Preheat oven to 180º and line baking tray with greased baking paper.
Beat the egg whites until satiny peaks form and then beat in the sugar a spoon full at a time until the meringue is stiff and shiny.
Sprinkle over the cocoa and vinegar and the chopped chocolate. Then gently fold everything until the cocoa is thoroughly mixed in.
Mould on to the baking tray in a fat circle about 23cm in diameter, smoothing the sides and top.
Place in oven and immediately turn the temp. down to 150º and cook for 1-1¼ hours.
When it is ready it should look crisp around the edges and on the side and dry on top, but when you prod it you should feel the promise of squidgeness beneath your fingers.
Turn off the oven and open the door slightly and let the chocolate meringue disc cool completely.
Serve covered in double cream, raspberries/strawberries and grated chocolate.

Notes

• I use 8 eggs as our eggs are small.
• I have x1½ the recipe successfully.
• Our fan forced oven only takes 45-55min.
• Secret to success is the mixing; I time the adding of the sugar to a minimum of 15min.

Recipe by Nigella Lawson , Photograph by Petrina Tinslay

EASY BOIL FRUIT CAKE by De

This is a family recipe passed down through the Smith family which they kindly shared with me. This is the best ever fruit cake similar in style to a Christmas pudding (I actually use it as a Christmas pudding) it is very moist, probably because I tip so much alcohol over it!
I start the cake a week early by soaking the fruit in alcohol (what ever I have, usually sherry) stirring and topping up daily with more sherry. I save the good stuff (brandy, scotch, liqueur etc) for tipping over the cooling cooked cake, probably about 2 cups.

1 cup Brown sugar
125g Butter
600 g Mixed fruit
1 cup of Water
1 Large tablespoon Golden Syrup
1 teaspoon Bi-carb soda
! teaspoon Mixed spice

Combine and boil for 5 minutes- then leave to cool

Add and blend together

2 beaten eggs
1 Cup of SR Flour
1 cup Plain Flour
½ cup of Alcohol (Sherry, Brandy, Rum but leave out GJ’s Scotch)


Bake for 1.5 hours slowly, 130 degrees

While cake is hot pierce with all over and flood with more alcohol

Enjoy

CHOCOLATE AND BEETROOT FUDGE CAKE By Amanda

This sounds like a strange combination, but it extremely good!
I got this recipe many years ago from a lady I worked with in Sydney

•  2 small beetroots, stalks removed
•  2 cups water
•  2 cups sugar
•  1 granny smith apple, peeled and grated
•  1 tbl plain flour, shifted
•  250g dark chocolate, chopped
•  100g unsalted butter, chopped
•  4 eggs
•  1 cup castor sugar
•  1 tsp vanilla
•  200g creme fraiche
•  1 cup plain flour, extra

Chocolate glaze

•  200g dark chocolate, chopped
•  100g unsalted butter, chopped

Place beets in a saucepan with sugar and water, dissolve sugar over low heat, then bring to the boil and simmer for 20 min or until soft. Cool and drain beets, peel and grate. Combine beets with apple and flour.

Combine chocolate and butter and melt over a saucepan of simmering water in a heat proof bowl, stirring until smooth. Cool. Beat eggs an sugar until thick and pale with an electric mixer. Stir in chocolate mixture, vanilla, creme fraiche and beetroot mixture. Fold in extra sifted flour. Grease and line square 19cm cake tin, pour in mixture and bake at 180ºC for 40 min or until firm. Allow to cool.

To make Glaze
Melt chocolate and butter in heatproof bowl over a saucepan of simmering water, and cool until slightly thickened. Pour glaze over cake.

Bruschetta pasta

Ingredients (serves 4)
• 400g bavette pasta (or linguine)
• 4 ripe tomatoes, roughly chopped
• 1 red onion, chopped
• 1 garlic clove, crushed
• 2 tbs extra virgin olive oil
• 1 tbs red wine vinegar
• 1/2 cup roughly torn fresh basil
• 2 tbs fresh oregano leaves
Method
1. Cook the pasta in a large saucepan of boiling salted water according to packet instructions.
2. Meanwhile, combine all the remaining ingredients in a large bowl and season with sea salt and freshly ground black pepper.
3. Allow to stand for 10 minutes to let the flavours infuse. Drain the pasta, then add to the other ingredients and toss to combine.
Source

delicious. - May 2005, Page 154
Recipe by Nancy Duran, Photography by Ben Dearnley

The salsa will cool the pasta quickly, so combine while the pasta is still piping hot and serve immediately.

Butter chicken

Ingredients (serves 4)

• 1 tablespoon olive oil
• 2 tablespoons butter
• 1kg chicken thigh fillets, trimmed and halved (quartered if extra large)
• 1 tablespoon grated fresh ginger
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 1 teaspoon garam masala (see note)
• 1/4 teaspoon chilli powder
• 1 cup tomato puree
• 1/3 cup thick natural yoghurt
• 1/2 cup thickened cream
• warm roti, to serve
• 1/4 cup toasted flaked almonds, to serve
• coriander leaves, to serve
Method
1. Heat oil and half the butter in a large, heavy-based saucepan over high heat. Cook chicken, in batches, until browned. Remove to a plate.
2. Reduce heat to medium and add remaining butter. Add ginger and cook for 1 minute. Add coriander, cumin, garam masala and chilli powder and cook for 30 seconds. Add tomato puree and a pinch of salt and simmer for 10 minutes.
3. Return chicken to saucepan with yoghurt and cream. Simmer a further 10 minutes or until chicken is cooked. Ladle into bowls, sprinkle with almonds and coriander. Serve with roti.

Super Food Ideas - August 2003, Page 50
Recipe by Alison Adams Photography by Louise Lister

My kids love this, very mild and creamy even though I substitute tinned skimmed reduced milk for the cream.

Blueberry Cream Cheese Cake

1/2 cup butter, softened
1 cup sugar
2 eggs
1 tsp. vanilla
1/2 cup milk
2 cups all-purpose flour, divided
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
8 oz. cream cheese, chilled
1 cup fresh or frozen blueberries

Topping:
1/2 cup brown sugar
1 tsp. cinnamon
1/2 cup flour
3 tablespoons butter, cut into cubes

Preheat oven to 350F. Cream butter and sugar in large mixing bowl. Add eggs, vanilla and milk. In a separate bowl, combine 1 3/4 cups of the flour, baking powder, baking soda and salt. Add to butter mixture and blend well.

Cut cream cheese into small cubes. Set aside. Combine blueberries and remaining 1/4 cup flour in small bowl. Add blueberries, along with the cream cheese cubes to cake batter and gently fold in. Spread in a greased 9 x 13 pan.

Topping: Mix brown sugar, cinnamon and flour together in small bowl. With a pastry blender, two knives or your fingers blend in butter until crumbly. Sprinkle over cake. Bake for 30-35 minutes or until toothpick comes out clean.


Recipe and photo from Kellishouse blog

NB this recipe is using US measurements not Australian!

Best ever meatloaf

Ingredients (serves 4)
• 1/2 cup (50g) breadcrumbs
• 400g beef mince
• 300g pork mince
• 1 zucchini, grated
• 1 carrot, grated
• 1 egg, lightly beaten
• 1 clove garlic, crushed
• 2 tablespoons barbecue sauce
• 2 tablespoons tomato sauce
• salt and cracked black pepper
• 1 vine-ripened tomato, sliced
• 1/3 (40g) cup low-fat grated cheddar cheese
• steamed vegetables, to serve
Method
1. Preheat oven to 200°C. Place breadcrumbs, mince, zucchini, carrot, egg, garlic, sauces, and salt and pepper in a large bowl. Mix until well combined.
2. Transfer mince mixture to a lightly greased 10cm x 20cm (1.5L) loaf pan. Bake for 25 minutes. Top with sliced tomato and cheese and bake for another 15 minutes. Serve with steamed vegetables.
Notes & tips
• This meatloaf can be served hot or cold and makes a great sandwich filling, paired with tomato chutney.

Simply Food - June 2007, Page 5
Recipe by Kate Murdoch

Berry and white chocolate mousse

•  400g fresh raspberries ( or frozen berry mix)
•  200g white chocolate, chopped
•  1 tablespoon gelatine
•  ¼ cup water
•  3 egg yolks
•  300ml carton of thickened cream
•  ¼ cup icing sugar
•  2 tablespoon of Framboise (strawberry liqueur) optional

Blend or process Berries until smooth and strain to remove seeds (I usually leave the seeds in).
Melt chocolate over hot water, cool slightly do not allow to set.
Sprinkle gelatine over water, dissolve over hot water (or microwave on high for about 30 seconds)
Pour gelatine mixture into large bowl cool slightly, do not allow to set.
Add egg yolks and chocolate to gelatine mixture and whisk until pale and glossy.
Whip cream and shifted icing sugar until soft peaks form. Fold into chocolate mixture with berry puree and liqueur. Pour into lightly wetted moulds (5 cup capacity) or individual ramekins (I got 8 X ¾ cup) refrigerate several hours or overnight.

Warning: if you use frozen Berry mix like me, be careful with the temp of the fruit. If you add gelatine and chocolate to cold fruit it will set instantly, leaving you with a lumpy disaster!!!!

Beef & red lentil curry

Ingredients
• 3 (about 600g) beef scotch fillet steak, cut into 4cm pieces
• 80g (1/3 cup) Indian curry paste
• 2 teaspoon light olive oil
• 1 brown onion, coarsely chopped
• 2 garlic cloves, crushed
• 2 tsp finely chopped fresh ginger
• 210g (1 cup) split red lentils
• 375ml (1 1/2 cups) beef stock
• 1 x 270ml can light coconut milk
• 125ml (1/2 cup) water
• 2 tablespoons chopped fresh coriander
• 4 naan bread
• Coriander leaves, to serve
Method
1. Place the beef and half the curry paste in a glass or ceramic bowl, and turn to coat. Heat half the oil in a saucepan over medium heat. Add the beef and cook, turning occasionally, for 4-5 minutes or until brown. Transfer to a plate.
2. Heat the remaining oil in the pan over medium-low heat. Add onion, garlic and ginger and cook, stirring occasionally, for 2 minutes or until the onion softens slightly. Stir in the remaining curry paste.
3. Add the lentils, stock, coconut milk and water to the pan. Bring to the boil over high heat. Reduce heat to medium and simmer for 10 minutes. Return the beef to the pan and simmer for a further 8 minutes or until tender. Stir in the chopped coriander.
4. Meanwhile, heat the naan bread following packet directions.
5. Divide the curry among serving bowls and top with the coriander leaves. Serve with the naan bread.

Australian Good Taste - July 2007, Page 40
Recipe by Alison Adams
Photography by Ben Dearnley, Mark O'Meara and Steve Brown

Lemon and garlic chicken on rocket

INGREDIENTS


800g skinless chicken breast fillets
1 tablespoon olive oil
¼ cup fresh lemon juice
1 large garlic clove, chopped finely
½ teaspoon finely chopped fresh rosemary
freshly ground black pepper
½ cup (125ml) dry white wine
250g cherry tomatoes, halved
6 handfuls baby rocket

Carrots with garlic and basil
500g carrots, peeled, sliced diagonally
2 teaspoons olive oil
1 large garlic clove, sliced thinly
2 tablespoons shredded fresh basil


METHOD

Plunge carrots into boiling water and cook for 2 minutes. Drain, reserving a small jugful of cooking water. Combine oil and garlic in a non-stick pan and cook over moderate heat until fragrant. Add carrots and cook, stirring, until well combined and hot, adding a little of the cooking liquid if necessary. Stir in basil.

Meanwhile, pound chicken between sheets of plastic wrap with a mallet or rolling pin until an even thickness. Combine chicken in a large bowl with oil, lemon, garlic and rosemary; season with black pepper. Toss well to coat, set aside.

Heat a non-stick frying pan over moderately high heat. Add half the chicken in one layer and cook for about 3 minutes on each side or until just cooked through. Repeat with remaining chicken. Remove to a plate and cover with foil to keep warm.

Pour wine into the pan and simmer, uncovered, until reduced by half. Add the tomatoes and cook until heated through.

Divide rocket among serving plates. Slice chicken. Arrange chicken on rocket. Pour any chicken juice on the plate into the pan juices and pour over the chicken.

Serve immediately with Carrots with Garlic and Basil.

Not suitable to freeze. Carrots suitable to microwave.

From Australian Women's Weekly , September.
Photo from Australian Diabetics, NSW

Chinese Chicken Marinade

My mother did a course on Chinese cooking over 30 years ago and this has remained a favourite since then. I usually do it over chicken wings or small drumsticks

Mix Together :-

• 1 small diced onion
• 8 tspn Hoi-Sin sauce
• 4 tspn Honey
• 2 tspn Sherry
• 1 tspn Soy sauce
• 1 tspn 5 spice powder
• ½ tspn White pepper
• ½ tspn Salt

Marinate Chicken at least 1hr before cooking.

I oven roast, basting often.

Impossible quiche

Ingredients (serves 4)
• 1 tablespoon olive oil
• 1 brown onion, finely chopped
• spoon full of brown sugar
• roughly chopped ham or bacon
• 1 red capsicum, deseeded, finely diced
• 5-6 eggs, at room temperature
• 1 1/2 cups milk
• 1/2 cup self-raising flour
• 1 cup grated tasty cheese
Method
1. Preheat oven to 200°C. Grease a 4cm deep, 24cm (base) ovenproof fluted ceramic quiche dish.
2. Heat oil in a non-stick frying pan over medium heat. Add onion, ham and capsicum and brown sugar. Cook, stirring often, for 4 to 5 minutes or until tender and caramelised. Remove from heat. Set aside for 5 minutes to cool.
3. Whisk eggs, milk and flour in a bowl until well combined. Stir in ham mixture and cheese. Season with salt and pepper.
4. Pour mixture into quiche dish. Bake for 45 to 50 minutes or until set in the centre. Allow to stand for 10 minutes. Serve. Can make in a muffin tin if cooking for groups or luncheons.

Super Food Ideas - October 2005, Page 66
Recipe by Dixie Elliott. Photography by Mark O'Meara


I add what ever I have in the fridge as well, eg creamed corn, asparagus, grated zucchini and or carrot.

"Impossible" coconut pie

Ingredients (serves 4)
• 4 eggs
• 225g (1 cup) caster sugar
• 100g unsalted butter, softened
• 100g slivered almonds
• 1 cup desiccated coconut
• 2 tbs grated lemon rind
• 2 tbs grated orange rind
• 125ml (1/2 cup) lemon juice
• 125ml (1/2 cup) orange juice
• 250ml (1 cup) coconut milk
• 1/2 cup plain flour, sifted
• Lightly whipped cream and fresh passionfruit pulp, to serve
Method
1. Preheat oven to 180°C.
2. Place the eggs, sugar, butter, almonds, coconut, lemon and orange rind and juice, coconut milk and flour in a food processor and blend until well combined. Pour into a buttered 28cm pie plate. Bake for 1 hour until lightly browned. Set aside to cool, then refrigerate for 1 hour to chill.
3. Slice and serve with a little whipped cream and passionfruit.

delicious. - January 2002, Page 71 Recipe by Valli Little Photography by Georgie Cole

Ham and pineapple muffins

These are great for kids lunches as well as for mothers group book clubs etc. As they are a savory dish they go well with wine ;-)

Ingredients
• 2 cups self-raising flour
• 2 tablespoons caster sugar
• 1 teaspoon baking powder
• 8 cherry tomatoes, chopped finely
• 225g can pineapple pieces in natural juice, drained and chopped finely
• 80g Primo shaved ham, chopped
• 1 cup grated tasty cheese
• 2 eggs
• 3/4 cup milk
• 1/2 cup olive oil
Method
1. Preheat oven to 200°C. Lightly grease a 6-hole, 3/4-cup capacity (180ml) muffin pan.
2. Sift flour, sugar and baking powder into large bowl. Add tomatoes, pineapple, ham and cheese and stir to combine. Using a fork, whisk eggs, milk and oil together in a jug until combined. Add to dry ingredients. Using a large metal spoon, stir until just combined.
3. Two-thirds fill muffin holes with mixture. Bake for 20 to 25 minutes or until a skewer inserted into the centre comes out clean. Stand muffins in pan for 5 minutes. Turn onto a wire rack to cool completely.

Super Food Ideas - February 2007, Page 52
Recipe by Claire Brookman Photography by Louise Lister