*Some of these recipes are not of Australian origination... however they are all favourites posted from a Gal Down Under!*
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A Recipe From Little House on the Prairie*
3 pounds carrots, tops cut off
1 cup chicken or veal broth (or water)
2 tablespoons butter, softened
2 tablespoons flour
1/4 cup heavy or sour cream
salt and freshly gound pepper, to taste
Scrub carrots with a stiff brush and slice them into a saucepan, cutting disks about 1/8" thick. Add broth (or water), cover, and simmer until a fork will puncture a slice (about 15 minutes). Meanwhile in a small bowl blend butter and flour with a fork. Gradually work in cream to make a thin paste.
When carrots are tender remove pan from heat and stir in paste: blend well with a wooden spoon, but be careful not to bruise the carrots. Return to heat until the cream bubbles.
Turn into a serving dish and sprinkle with salt and pepper.
*These are very rich and delicious brownies; they don't need frosting because of their richness! When I made these, they were so popular that one of Dan's work colleagues paid me to make them for him!*
150g (5.3oz) butter, chopped
300g (10.6oz) dark eating chocolate, chopped
1 1/2 cups firmly packed brown sugar
3 eggs, beaten lightly
2 teaspoons vanilla essence
3/4 cup flour
3/4 cup dark choc bits/choc chips
1/2 cup sour cream
Preheat oven to 185ºC (365ºF). Line a rectangular pan 19cm x 29cm (7"x11") with baking paper.
Melt butter and chocolate in a medium saucepan; stir over low heat, without boiling, until mixture is smooth. Cool until just warm.
Stir in sugar, egg and essence, then sifted flour, choc bits and sour cream. Spread mixture into prepared pan.
Bake in moderate oven about 40 minutes. Cover pan with foil; bake another 20 minutes. Stand brownie in pan until it reaches room temperature.
- add 3/4 cup macadamia nuts when stirring in other ing…
*This is a melt-in-the-mouth shortbread textured biscuit (cookie), it is delicious!*
125g (4oz) butter 1/2 teaspoon vanilla 1/2 teaspoon grated lemon rind 1/3 cup sugar 1/3 cup brown sugar, lightly packed 1/3 cup smooth peanut butter
1 1/4 cups plain flour
1 teaspoon bi-carbonate soda (baking soda)
Preheat oven to 190ºC (375ºF). Cream butter, vanilla, lemon rind, sugars and peanut butter. With a wooden spoon work in sifted flour, soda and salt, making a stiff dough. Roll heaped teaspoonfuls into small balls with floured hands and place on greased oen trays. Press biscuits down lightly with a fork, first crosswise and then lengthwise, for a crinkled effect. Bake in oven 15 minutes. Cool biscuits on oven trays.
~ The Big Book of Beautiful Biscuits - by the Australian Women's Weekly (?1986)
*This is a recipe I made up to take with me to a family dinner. It was a big hit! It is very creamy - if you like your salads to have more of a tangy flavour, I would suggest using a tangy mayonnaise instead of the one in the recipe, and I would also suggest reducing the sour cream (making up the difference with mayonnaise) or adding more vinegar. This recipe is very versatile and can be easily changed in multiple ways to suit your tastes*
350g (12oz) uncooked pasta (I chose small shells, but you could use any kind you prefer)
1 large capsicum (bell pepper), cut in strips
600g (21oz) diced butternut pumpkin (you could try another pumpkin if you don't have butternut, but I can't guarantee it will taste as nice!)
250g (9oz) diced bacon
1 large brown onion, chopped finely
2/3 cup creamy whole egg mayonnaise
1/3 cup sour cream
1 tablespoon vinegar
1/4 teaspoon garlic powder
Preheat oven to 200ºC (390ºF). Grease a baking tray.
Cook pasta al dente according to…