Homemade Pasta
2 cups flour 3 eggs
1/4 tsp salt
Make a pile of flour on a clean bench, make a well in the centre. Sprinkle on salt. Break the eggs into the well. Beat the eggs into the flour with a fork till combined. Knead for 10 minutes. Refrigerate in a plastic bag for 20 minutes, then feed through a pasta machine. A drying rack for clothes also makes a great drying rack for pasta!
Scones
from the classic NZ recipe book Edmonds cookbook
3 cups flour 6 tsp baking powder
1/4 tsp salt
75 gm butter
1 - 1.5 cups milk
1/2 - 1 cup cheese
optional: herbs, olives, sundried tomatoes, cumin seeds etc
Mix flour, baking powder, salt. Grate butter into flour mixture. Add olives etc if desired. (Dip in butter to prevent it melting in your hands.) Knead a few times. Roll out on floured tray. Cook for 10 - 15 minutes at 220 C.
Pasta Bean Soup
in various Alison Holst recipe books
3 tbspn oil 1 clove garlic
2 small dried chillies
2 bay leaves
1/4 tsp thyme
400 gm can of tomatoes
2 cans kidney beans and other beans (e.g. chickpeas, pinto beans)*
4 cups of vege stock
1 cup short pasta
1 tsp salt
black pepper
optional: pesto, parmesan cheese
1. Heat oil in large pot. Add garlic, onion, cook till onion is clear.
2. Add chillies, bay leaves, thyme.
3. Add tomatoes, beans, stock. Boil till beans are tender.
4. Add pasta, boil till cooked.
5. Add salt and pepper to taste.
6. Serve with pesto, cheese, fresh herbs and crusty bread.
* can use 1 cup of dried beans instead - cover in water with a few inches of water above beans, soak overnight. Can add a tablespoon of vinegar to help soften them. May still need to be boiled for an hour or more before they are cooked.
2 cups dried beans = 6 cups cooked beans
* recipe can be adapted for 100 people. Use 20 cups of dried beans and increase other ingredients by reasonable amounts
Pizza crust Moosewood Restuarant New Classics recipe book
(aka the best pizza crust ever!)
1 tbspn yeast
1 tsp sugar
1 1/3 cups warm water
3 cups white flour
1/2 cup whole wheat flour
1 tsp salt
1/2 tsp pepper
3 tsp oil
1. Stir yeast into sugar and water. Let it sit for 10 minutes till frothy.
2. Mix flour, salt, pepper and oil together. Add liquids and mix to make a dough.
3. Knead for 10 minutes. Place ball of dough in oiled bowl, cover till doubles in size about 40 - 60 minutes.
4. Then punch down and knead for a few minutes. Cut in half. Roll our. Let it rise for 15 more minutes. Add toppings. Bake 20 - 30 minutes at 180 C.
Mum's Muesli
2 cups rolled oats (mixture of large rolled oats and instant oats)
1.5 cups coconut
1/2 cup each - wheat germ, bran, chopped nuts (e.g. peanuts, almonds, hazelnuts, brazil nuts etc) sesame seeds, pumpkin seeds, linseeds, sunflower seeds
Dried fruit (e.g. raisins, apricots, apples, cranberries, bananas etc)
1/4 cup honey (or molasses)
2/3 cup oil
Blend dry ingredients (except dried fruit) in a large roasting dish. Warm honey and oil together to combine. Pour over dry ingredients and stir to evenly mix. Cook at 180 C, turning frequently to avoid burning. Add dried fruit when cooled.
Very flexible recipe - can use whatever seeds, fruit, nuts you like. 1 batch does not last long - around here I do about 6x this recipe.
Tuscan Salad Dressing
from Eat Fresh - Cooking Through The Seasons by Annabel Langbein
3 large handfuls of fresh herbs, chopped finely
2 cloves garlic, crushed
zest of 1 lemon, grated
1 tsp salt
3/4 cup oil
Mix all ingredients to combine. Add as much or as little oil as you like. Refrigerate. Great on any green salad.
Kiwi Classic Mayonnaise
Lemon Yoghurt Cake
1 can sweetened condensed milk (375gm)
1 cup malt vinegar
1 tsp dry mustard powder
1 tsp salt
Mix and chill.
Lemon Yoghurt Cake
Lauretta Duinkerke
1.5 cups sugar rind 2 lemons
2 large eggs
3/4 cup canola oil
1/2 tsp salt
1 cup yoghurt
1/2 cup lemon juice
2 cups flour
2 tsp baking powder
Whisk sugar, rind, eggs, oil. Add salt, yoghurt, lemon juice and mix again. Sift in flour, mix gently to combine. Pour into greased cake tin or loaf tin. Bake for 30 minutes. Leave in tin for 10 minutes.
Cornbread-Crusted Chilli
another Alison Holst recipe made famous by Mum
2 tbsp oil 2 onions
600 gm ground beef (aka mince)
1/2 - 1 tsp chilli powder
1 tsp oreganum, cumin, paprika
1 can whole tomatoes
1 can baked beans (or kidney beans)
Cornbread
50 gm melted butter
1 onion
1/2 cup sour cream
1/4 cup milk or water
1 can creamed corn
1 egg
1 cup yellow cornmeal (aka polenta)
1 tsp baking powder
1 tsp salt
1 cup grated cheese
1. Heat oil in large pan, fry onions, add meat, fry till browned.
2. Add spices and stir in tomatoes and beans. Simmer gently for 10 minutes
3. Melt butter in a big pot. Add onions and cook till clear.
4. Remove from heat, add sour cream, milk, corn, egg. Mix well with fork.
5. Stir in cornmeal, baking powder, salt, cheese. Spread over meat in dish. Bake for 30 minutes at 180 C.
Vegetarian Korma
taken straight from www.allrecipes.com, made famous by Lynton
1 1/2 tablespoons vegetable oil
1 small onion, diced
1 teaspoon minced fresh ginger root
4 cloves garlic, minced
2 potatoes, cubed
4 carrots, cubed
1 fresh jalapeno pepper, seeded and sliced
3 tablespoons ground unsalted cashews (optional)
1 (4 ounce) can chopped tomatoes
2 teaspoons salt
1 1/2 tablespoons curry powder
1 cup frozen green peas
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1 cup heavy cream
1 bunch fresh cilantro (coriander) for garnish
Heat the oil in a skillet over medium heat. Stir in the onion, and cook until tender. Mix in ginger and garlic, and continue cooking 1 minute. Mix potatoes, carrots, jalapeno, cashews, and tomatoes. Season with salt and curry powder. Cook and stir 10 minutes, or until potatoes are tender.
Stir peas, green bell pepper, red bell pepper, and cream into the skillet. Reduce heat to low, cover, and simmer 10 minutes. Garnish with cilantro to serve.
Custard Squares
a Baird classic
1 packet of water crackers 1 cup sugar
3/4 corn flour (or corn starch if you're in North America!)
1/2 cup custard powder
5 cups milk
60 grams butter
2 egg yolks
2 tsps vanilla essence
Icing: 1 cup icing sugar, 1 tsp butter, 1 tsp vanilla essence, 1 tbsp (or more) hot water
1. Combine sugar, flour, and custard powder in saucepan or microwave. Gradually add milk whilst stirring. Add butter to the mix.
2. Stir constantly over stove or ever couple of minutes in microwave until custard boils and thickens. Simmer for three minutes, remove from heat.
3. Quickly stir in vanilla essence and beaten egg yolks. Pour over cracker base. Place crackers on top of the custard and allow to cool.
4. Ice the custard squares with vanilla icing and keep in fridge until time to serve.
5. To make icing, combine all ingredients and beat till smooth. Add as much water as needed to achieve smooth, spreadable consistency.
Naan Bread
another recipe from www.allrecipes.com
1 (.25 ounce) package active dry yeast or 2 1/2 tsp yeast with 1 Tbs sugar
1 cup warm water
1/4 cup white sugar
3 tablespoons milk
1 egg, beaten
2 teaspoons salt
4 1/2 cups bread flour
2 tablespoons minced garlic (optional)
1/4 cup butter, melted
1/2 tsp baking soda
1. In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
2. Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
3. During the second rising, preheat grill to high heat.
4. At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.
Think that's enough recipes for now - they're making me hungry!
