Recipes From Down Under

Pork Tenderloin Stuffed with Asparagus and Lemon Rice Lemon Rice: ½ cup long grain rice 1 cup chicken stock 3 tbsp lemon juice 1 tsp dried parsley 1 pork tenderloin 6 asparagus stalks Olive oil Mix chicken stock, lemon juice, and parsley in saucepan. Add rice and bring to a boil. Reduce heat to low and simmer, covered, for about 30 minutes or until rice is tender. COOL IN REFRIGERATOR FOR AT LEAST AN HOUR. Preheat oven to 180˚. Butterfly pork tenderloin and spread open. Place asparagus tips at the edge of tenderloin, three at each end so that when tenderloin is rolled up, asparagus tips will be visible at each end. Moisten rice with a teaspoon or two of olive oil and spread over pork. Roll up tenderloin and fasten closed with small metal skewers. Wrap in tinfoil and bake in roasting pan for about 45 minutes or until pork is no longer pink. White and Sweet Potato Wedges 2 white potatoes, peeled and cut into wedges 2 sweet potatoes, peeled and cut into wedges ¼ cup

Jennifer C.! Thank you all for your entry into the competition, all entries were great recipes, it was hard for us to choose just one winner! Tomorrow the winning meal recipes will be posted, so keep tuned!

Thank you to those of you who entered the competition; we are in the process of sorting through them and working on deciding which recipe(s) will be winners.  The winner will be announced in just over a week. In the meantime, what is your favourite food to cook?  Dessert?  Mains?  Snacks?  Appetizers?  Do you enjoy making new and different drink combinations?  Do you enjoy cooking summer foods or winter foods most? Do you like simple meals or prefer making gourmet foods?

The competition is supposed to be finishing tonight, however considering I've had the disappointment of only having ONE entry into the competition, I've decided to extend it for a further 5 days.  The competition will now close on Saturday 5th December at 11:59pm  Sydney Australia time . Please send you entries in, just for fun!

I've had some responses from readers lamenting the fact they couldn't enter the competition because even though their cooking tastes great, it just never looks artistic...  Please don't stress!  We will be judging not only the photo of your meal, but also the taste of it! A hint: don't make a meal that's all brown or all green (or all any one single colour)... Colours or simple garnishes make a meal look extra tempting! This is not supposed to be stressful - it's supposed to be fun!!  :)

I decided it would be fun (and hopefully create some interest in this blog) to hold a competition (my first giveaway!).  This competition requires a little work from you if you wish to enter - but not too much! *This competition is open to readers worldwide* Firstly, the final prize will be decided by the winner because he/she will have a few options to choose from: #1 An Aussie Recipe book: #2 A one-year subscription to Taste of Home magazine #3 A one-year subscription to Taste of Home's Simple and Delicious magazine #4 A one-year subscription to Taste of Home's Healthy Cooking magazine #5 A one-year subscription to Taste of Home Holiday magazine So, what do you have to do to enter? Create a tastefully artistic and delicious meal, take a photo of it and send the photo and the recipe(s) to studyinghisword@gmail.com .  I will be trying the recipes (if I possibly can!), but the competition will be judged by both the photo AND the taste of the recipe, so be

chicken breast fillets plain flour egg, lightly beaten 3/4 cup milk for each egg required For each quantitiy of crumbing required: 1 cup breadcrumbs 1/4 cup grated parmesan cheese (grated to a fine powder) 1 teaspoon fresh or dried parsley olive oil or coconut oil *This recipe does not have strict quantities because it can be made for any amount, but don't be overwhelmed, it's still very simple.  I make this up from my head, never measure the quantities because I have made it SO many times.  Once you have made it a couple times you will get the hang of it and be able to estimate quantities yourself - it is a very simple recipe!* Cut the chicken into thin slices to the size of schnitzel pieces you require.  Use a meat tenderizer to make the chicken extra tender. Thoroughly coat the chicken in plain flour (this can be done in a bowl or by placing the plain flour and chicken pieces in a plastic bag and shaking it up until it is well-coated. Next the chicken must be

I apologise for the lack of recipe posts lately - life has a way of getting busy sometimes and projects and events have been keeping me very occupied lately.  During this break from posting recipes, I have been trying to go back and cook the recipes already posted again so I can take pictures of them.  You might notice the posts are slowly one-by-one having pictures added to them. In the meantime, feel free to email me with your favourite recipe to studyinghisword@gmail.com .  I would love to try some new recipes myself and add yours to the blog.  If you do send a recipe, please let me know if you would like me to post your name with your recipe - I can post them anonymously if you would prefer. I'm hoping to get back to posting a recipe each day soon! Don't forget to let me know what you think of the recipes when you try them!

*This is an Australian recipe for a type of cake that is absolutely delicious - people always seem to come back for more!* 1 1/2 cups self-rising flour 1/3 cup cornflour (cornstarch) 185g (6.5oz) butter, softened 1 cup castor sugar 2 teaspoons vanilla essence 3 eggs, lightly beaten 1/2 cup milk 3/4 cup thick cream Icing 4 cups icing sugar 1/3 cup cocoa powder 30g (1oz) butter, melted 2/3 cup milk, extra 3 cups desiccated coconut, approx Preheat oven to 180ºC (355ºF).  Brush a shallow 23cm (9in) square cake tin with melted butter or oil.  Line base and sides with baking paper. Sift flour and cornflour (corn starch) into large bowl.  Add butter, sugar, essence, eggs and milk. Using electric beaters, beat on low speed 1 minute or until ingredients are just moistened.  Beat mixture on hight for 3 minutes or until mixture is free of lumps and increased in volume.  Pour mixture into prepared tin; smooth surface. Bake 1 hour or until skewer comes out clean when inserted i

So... have any of you tried any of these recipes? Does this recipe blog interest you? I would really love to get some feedback!  Please participate in the poll at the top of the blog honestly (how can I create an interesting blog if I have no idea what interests you?), and please let me know if you try the recipes and what you think of them! Also, if anyone has an interest in seeing their recipe posted on this blog, or your favourite recipe if you don't make up your own recipes, please email me the recipe(s) at studyinghisword@gmail.com   I will try any recipe sent to me before I post it (with proper acknowldegment of the author/sender of the recipe) so I can tell you how I enjoyed it too! In appreciation, Clara

5 cups raw potatoes, peeled and thinly sliced 1 cup chopped onion salt and pepper to taste 1 can cream of mushroom soup (or other cream soup) 1/2 cup sour cream fresh parsley, chopped Preheat oven to 190ºC (375ºF).  In greased 23x33cm (9x13 inch) baking pan, layer half the potatoes and onion and sprinkle with salt and pepper.  Repeat layer.  Combine soup and sour cream and pour over potato mixture.  Cover and bake for 1 hour.  Uncover and bake for a further 15 minutes.  Sprinkle with parsley. * From Wanda E. Brunstetter's Amish Friends Cookbook

2 tablespoons butter 1/4 cup onion, chopped 1 1/2 cups cooked chicken, cubed 1 1/2 cups carrots, diced 1 1/2 cups raw potatoes, diced 2 chicken boullion cubes (or 2 teaspoons chicken stock powder) 1 teaspoon salt 1/8 teaspoon pepper 2 cups water 3 tablespoons flour 2 1/2 cups milk Melt butter in large soup kettle/pan.  Add onions and saute until tender.  Add chicken, carrots, potatoes, boullion cubes, salt, peppeer, and water.  Cover and simmer until vegetables are tender.  Combine flour and 1/2 cup milk in a jar. Cover and shake until blended.  Add to vegetables along with remaining 2 cups milk.  Cook on medium heat, stirring constantly, until mixture thickens. *From Wanda E. Brunstetter's Amish Friends Cookbook

*While on holidays, when we had to eat out we tried to choose salads from the menu because not only are they healthier than the alternatives, but they are delicious!  In the past few days since getting home I've been enjoying trying to recreate some of the delicious salads we ate out at restaurants and cafes...  No quantities are suggested in this recipe, as all should be done to taste - the recipe is merely a suggestion of what tastes good together!* mixed lettuces - eg. red oakleaf lettuce, green oakleaf lettuce, baby spinach, etc. tomato, cut into slices green capsicum, cut into thin strips cucumber, sliced thinly carrot, peeled and chopped into thin strips or peelings red onion, sliced thinly sunflower seeds or pine nuts whole egg mayonnaise french herb dressing olive oil optional - bacon or chicken pieces or beef strips Place lettuces on dinner plates or wide bowls. Gently toss in capsicum, cucumber, carrot and red onion, and arrange tomato on the side. Gently br

1/2 teaspoon cinnamon 2 teaspoons cocoa powder 1 tablespoon sugar (or equivalent sweetner), or to taste 2 cups brewed warm coffee 2 cups milk ice, to serve Combine dry ingredients with a little hot water until smooth.  Add to warm coffee and mix well.  Add milk, mix, and refrigerate until icy cold.  Serve with ice cubes.

8 weet-bix (can be substituted with 120g (4oz) cornflakes), crushed 1 cup sultanas or raisins 1/2 cup coconut 2 tablespoons cocoa 400g (14oz) can sweetened condensed milk 1/2 cup coconut, extra Place all ingredients except extra coconut into a large bowl.  Mix well. Form mixture into balls and toss in extra coconut.

*This recipe will contain no quantities, as it depends how many servings are being made; we love eating these for a healthy summer lunch or light tea (supper)* tortilla wraps mayonnaise sliced or shredded cheese tomatoes, sliced carrot, grated capsicum (bell pepper) cut into strips sliced preserved (canned) beetroot sliced ham or other lunch meat, or sliced boiled eggs shallots (green onion), chopped lettuce leaves Begin by spreading mayonnaise on wrap, then pile ingredients along the centre of the tortilla, finishing with lettuce leaf (to help hold other ingredients in).  Fold up the bottom of the tortilla first, then sides, and eat!

1/2 cup thickened (whipping) cream 1/4 cup dark chocolate melts 1/4 cup milk chocolate melts 3 1/4 cups milk 8 marshmallows cinnamon sugar Place cream and chocolate melts into a saucepan over low heat.  Heat, stirring, until chocolate pieces are melted, but do not allow to boil.  Add milk to pan, and heat until bubbling (or to desired temperature if for children).  Pour into mugs.  Place 2 marshmallows in each mug, and sprinkle lightly with cinnamon sugar. Serves 4. *Beware, this is VERY rich!!*

1 tablespoon butter 1/2 cup sugar 1 egg 1/2 cup milk 1 generous cup self-rising flour 1 teaspoon baking powder butter, extra cinnamon sugar Preheat oven to 190ºC (375ºF).  Cream butter and sugar together.  Add egg and mix well.  Sift flour and baking powder, adding a little at a time to the mixture while stirring.  Add milk slowly and mix.  Line loaf pan with greaseproof paper.  Pour mixture into lined pan.  Bake for 25 minutes or until skewer comes out clean.  When baked, while still hot, spread with butter and sprinkle with cinnamon sugar. Serve with a cup of tea (or a glass of milk!).

1 premade 12" pizza base 8oz bacon 1 tomato 1/2 green bell pepper 1 small onion 6 slices sundried tomato tomato paste barbecue sauce 1/2 teaspoon dried mixed herbs 1/4 teaspoon garlic powder 1 1/2 cups mixture grated cheeses - mozzarella, cheddar, parmesan Preheat oven to 220ºC (425ºF).  Dice bacon into small pieces and fry until browned.  Chop tomato, bell pepper, onion and sundried tomatoes into small pieces and place each in separate small bowls. Spread desired amount of tomato paste over pizza base, and squirt liberally with barbecue sauce (to taste). Sprinkle with garlic and herbs. Sprinkle pizza evenly with vegetables and bacon, and finally top with grated cheese mix. Place in preheated oven for 15 minutes. Cut into slices and serve. *This makes a far healthier (and tastier, my husband tells me) pizza than anything you could buy, and it is very simple, taking only about 20 minutes to prepare.*

750g (1.5lb) beef mince (ground beef) 2 eggs 1 carrot, grated 1/2 brown onion, chopped finely 1/2 cup breadcrumbs 1/3 cup tomato relish or chopped tomatoes 1 teaspoon parsley Glaze : 1/3 cup tomato sauce 2 tablespoons brown sugar 1/2 teaspoon mustard Preheat oven to 180ºC (350ºF). Combine meatloaf ingredients.  Press into loaf pan. Bake in oven for 40-45 minutes.  Meanwhile combine glaze ingredients and mix well. Drain excess fat off meatloaf.  Pour glaze over meatloaf and return to the oven for a further 15 minutes. Serves 6-8

*These "cookies" were originally made in WWI by Australian wives, mothers and sisters and sent overseas to the soldiers in Gallipoli and other fronts of the war.  They were made to withstand being posted and not perish or fall apart.  They are delicious and 100% Australian!* 1 cup flour 1 cup rolled oats 3/4 cup dessicated coconut 3/4 cup caster sugar (ordinary white sugar in USA) 125g (4.4oz) butter 1 tablespoon golden syrup (can be substituted with corn syrup where golden syrup is unavailable) 1 1/2 teaspoons bicarbonate soda 2 tablespoons boiling water Preheat oven to 150ºC (300ºF).  Brush 2 baking trays with melted butter or oil.  Place flour, oats, coconut and sugar in a large mixing bowl, stir until combined.  Combine butter and golden syrup in small pan, stir over high heat until melted.  Mix soda with boiling water, add to melted butter and syrup.  Add to flour mixture, stir until combined.  Shape level tablespoonsful of mixture into balls and flatten slig

*I found this recipe originally in an Amish cookbook, but then I changed it to make it more like a full meal than just a soup on the side* 5 rashers bacon, diced and fried 1 cup chopped brown onion 1 carrot, shredded or very finely chopped 1 small capsicum (bell pepper), chopped 1/4 cup butter 4 1/2 cups chicken broth, divided (or water and chicken stock powder) 4 cups chopped tomatoes 2 teaspoons sugar small 1/2 teaspoon curry powder 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1/2 cup flour In large saucepan (or soup kettle), cook onion, carrot and capsicum/pepper in butter until tender. Add bacon, 4 cups of the broth, tomatoes, sugar, curry powder, salt and pepper. Bring to a boil. Reduce heat; simmer uncovered for 20 minutes. In a jar place flour and remaining 1/2 cup broth, screw lid tightly shut. Shake jar until flour and water are well combined. Gradually stir into soup, stirring immediately. Bring to a boil. Cook, stirring, until thick and bubbly. Serves

2 ripe bananas 200g (7oz) fresh or frozen mixed berries 3 tablespoons low-fat vanilla fromage frais or whipped yoghurt 2 cups milk Place all ingredients into a blender and blend for 2 minutes, or until fruit is blended and smoothie is thick and creamy. Serves 2-3.

2/3 cup pre-cooked rice 2 teaspoons olive oil 1 small brown onion, finely chopped 1 medium zucchini, grated 3 eggs, lightly beaten 4 rashers bacon, diced Preheat oven to 170ºC (340ºF).  Line a loaf pan with baking greased paper.  Heat oil, add onion and bacon and fry until cooked through.  In a bowl mix all ingredients together; press into lined loaf pan.  Bake in the oven for 30-15 minutes or until golden brown and just set. Serve warm or cold.

1/2 cup flour 1kg (2.2lb) chicken, chopped 60g (2oz) butter, chopped 1 large brown onion, diced 4 rashers bacon, diced 1 1/2 cups water 410g (14oz) can cream of celery soup 2 carrots, peeled & diced 3 celery stalks, diced 1/2 cup grated cheese Preheat oven to 180ºC (350ºF).  Place flour, salt and pepper in a plastic bag.  Shake to combine.  Add chopped chicken to the bag; toss to coat.  Place coated chicken in greased casserole dish.  Melt butter in large (high-sided) frypan over medium heat.  Cook onion and bacon, stirring, for 5 minutes or until onion is softened.  Add to chicken.  Add remaining flour from bag to butter remaining in frypan.  Cook stirring until paste is formed.  Combine water and soup.  Pour into frying pan, stirring until mix comes to boil.  Pour over chicken.  Add carrots and celery.  Stir to combine. Cover and bake for 1 hour or until chicken is cooked through.  Remove lid.  Sprinkle with cheese and bake for further 10 minutes or until cheese is m

*We found this recipe on allrecipes.com and have used it countless times since; when spread on bread rolls and baked in the oven, it makes excellent garlic bread, but also tastes wonderful when used to fry eggs or to fry potatoes or vegetables!* 1 cup butter, softened 1 tablespoon minced garlic 1/4 cup parmesan cheese 1 tablespoon garlic salt 1 teaspoon Italian seasoning 1/2 teaspoon ground black pepper 1/4 teaspoon ground paprika In a small bowl, combine softened butter, minced garlic and parmesan cheese.  Season with garlic salt, Italian seasoning, pepper and paprika.  Mix until smooth.

1 cup flour 1/2 cup sugar 1 cup dessicated coconut (dehydrated & finesly shredded coconut) 1 tablespoon cocoa 185g (6oz) butter 1/2 teaspoon vanilla Chocolate icing: 1 cup icing sugar 2 tablespoons cocoa 30g (1oz) butter 1 1/2 tablespoons hot water coconut Preheat oven to 180ºC (350ºF). Sift dry ingredients into bowl, add melted butter and vanilla, mix well.  Press mixture into greased 28cm x 18cm (11" x 7") cake tin.  Bake in oven 20 minutes.  Cool in tin.  When cold, spread with chocolate icing and sprinkle with coconut.  Cut into bars when icing has set. Chocolate icing: Sift icing sugar and cocoa into small bowl, add melted butter and water, mix until the icing is smooth and glossy. *Recipe from The Australian Women's Weekly's The Big Book of Beautiful Biscuits *

40g (1.4oz) butter 1 large brown onion 1.5kg (3.3 lb) pumpkin, coarsely chopped (we enjoy this recipe made with butternut but you could use others) 2 large potatoes 6 cups chicken broth 1/2 cup cream Melt butter in large saucepan; cook onion, stirring until soft. Stir in pumpkin and potato; cook, stirring, 5 minutes. Stir in broth, bring to a boil. Reduce heat and simmer uncovered for about 20 minutes or until pumpkin is soft, stirring occasionally. Blend or process soup, in batches, until pureed. Just before serving, add cream. Stir over heat until soup is hot. Serve topped with a dollop of sour cream and chives, if desired. Makes 6 servings.

*We love Italian dishes, and this is a fantastic one for a quick meal. We serve it with freshly steamed vegies or salad* 4 bacon rashers, diced 375g (13 oz) fettucine pasta (or an alternative pasta) 3 egg yolks, beaten lightly 1 cup cream 1/2 cup finely grated parmesan cheese (we often use other cheese - whatever is on hand) 2 tablespoons coarsely chopped fresh chives or 2 teaspoons dried chives Cook bacon in heated small frying pan, stirring, until crisp. Drain on absorbent paper towelling. Cook pasta in saucepan of boiling water until just tender. Drain. Combine pasta in large bowl with all ingredients. Serve hot. Serves 4.

*this is an Amish recipe from an Amish cookbook; it has become our favourite potato salad, and is most delicious refrigerated and eaten cold - the flavours seem to blend best and it becomes very creamy...mmmm...!* 4 boiled potatoes, cut in chunks Dressing: 1 teaspoon sugar 1/2 teaspoon salt 1/4 teaspoon dry mustard dash of pepper 2 tablespoons vinegar 1 cup sour cream 1/2 cup thinly sliced cucumbers or onions (we prefer onions or alternatively, 1 teaspoon onion powder) 2-3 slices bacon, fried and diced Combine dressing ingredients and pour over warm potatoes. Toss lightly until coated. Serve warm with a dash of paprika (or alternatively, refrigerate and serve cold!) -Ruth Martin, PA

Creamed Carrots 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. *From The Little House Cookbook

*This is a delectible light chocolate dessert which resembles a mousse in texture but tastes ever so much better with the biscuit base and smothered in whipped cream!* 180g plain biscuits (6 oz plain graham crackers) 80g (3oz) butter, melted 1/4 cup milk 100g (3 1/2 oz) white marshmallows, chopped 200g (7oz) milk chocolate, chopped 1 teaspoon gelatin 1 tablespoon cold water 300ml (10 1/2 oz) thickened cream (whipping cream), whipped 200ml (7oz) thickened cream (whipping cream), extra shaved milk chocolate, to decorate Process biscuits to crumbs. Combine with butter in a bowl. Mix well. Press into base of lightly greased 20cm (8") springform pan. Refrigerage for 30 minutes. Heat milk, marshmallows and chocolate in a bowl over a saucepan of simmering water (or a double-boiler), stirring, until smooth. Remove. Combine gelatine and water in a heatproof cup. Stand cup in the saucepan of simmering water until gelatine is dissolved. Stir warm gelatine into warm chocolate mi

*Damper is Australian colonial bush-bread made without yeast using basic staples. Drovers (cowboys) would bake it in a camp oven (hot ashes) while in the outback. It is very simple and very delicious and can be made in a civilised kitchen using an oven, too! We love having this for a breakfast, brunch or lunch from time to time.* 3 cups self-rising flour (or flour with baking powder added) 1 small teaspoon salt 90g (3 oz) butter, melted 1/2 cup water 1/2 cup milk milk, extra for glazing flour, extra for dusting butter, extra for serving golden syrup (can be substituted with corn syrup in USA if no golden syrup available) Preheat oven to 210ºC (410ºF). Brush oven tray/baking sheet with melted butter or oil. Sift flour and salt into large mixing bowl; make a well in the centre. Combine butter, water and milk and add to flour. Stir with a knife until just combined. Turn onto lightly floured surface; knead 20 seconds or until smooth (do not knead too much or damper will be he

4 large eggs or 6-8 small eggs 1 1/2 cups milk 1/3 cup soft butter 1/2 cup flour 250g (9 oz) diced bacon, cooked, or leftover roast ham, diced 1 x 400g (14oz) can corn kernels (or frozen/fresh corn kernels, precooked) 1 shallot (green onion), chopped 3/4 cup grated/shredded cheese Preheat oven to 180ºC (355ºF). Lightly grease pie plate or quiche pan. Blend eggs, milk, butter and flour with electric mixer. Pour into pan. Sprinkle evenly with bacon/ham, corn and shallots. Lastly sprinkle with cheese. Bake for 35-40 minutes or until quiche looks firm when gently wobbled. Serve hot or cold with salad. *We like this both hot and cold, but our favourite way is cold. Be sure to prepare this ahead if you want it cold, refrigerating it once it has cooled from the oven until ready to serve!*

2kg (4 1/2 lb) shoulder or other ham 1/3 cup Australian mustard or other prepared mustard 1/3 cup maple syrup 1 heaped tablespoon brown sugar 1 teaspoon onion powder Preheat oven to 170ºC (325ºF). Rinse the ham and pat dry with paper towels. Place ham in large roasting pan. In a small bowl, mix together glaze ingredients. Coat the ham with the glaze using a spoon or brush. Roast the ham uncovered for 2 - 2 1/2 hours in oven or until tender through. Recoat the ham with the glaze, then allow the ham to roast for about 15 minutes before carving to keep it from drying out. *This recipe can be roasted covered or uncovered. Come back tomorrow to see an excellent recipe for the leftovers!*

400g (14 oz) uncooked shell pasta or macaroni pasta 3 carrots, peeled and thinly sliced 1 tablespoon olive oil 1 tablespoon garlic granules/crushed garlic 2 teaspoons onion flakes or 1/2 brown onion finely chopped 3 zucchini, thinly sliced 500g (1 lb) chicken breast, chopped 2 1/2 cups chicken broth 1 teaspoon chicken stock powder 40 g parmesan cheese Cook pasta according to packet instructions, until al dente in base of steamer, while steaming carrots in the top of the steamer (if you don't have a steamer, cook the pasta and the carrot in water in separate saucepans). Meanwhile put a dash of oil into a frying pan or wok, over high heat. Add garlic and onion, saute for 1 minute. Add zucchini to frying pan, reducing heat to medium high, and cook stirring until tender. Place zucchini in a bowl, keeping remaining oil in the pan; add a little oil or butter if necessary. Add chicken to pan and stirfry until tender. When all ingredients are cooked to desired tenderness, combin

6 sausages (English links), chopped into 1/2" chunks 1 tablespoon butter (can be substituted with olive oil for a healthier alternative) 1 brown onion, finely chopped 5 large washed potatoes 2 carrots, peeled 1 x 400g (14oz) can diced tomatoes (or 2 cups freshly chopped tomatoes) 3 cups hot water 3 tablespoons roast meat gravy powder 1 1/2 teaspoons beef stock powder 2 tablespoons plain flour 1/2 cup water, extra Fry sausage pieces until browned and cooked through, stirring occasionally to prevent burning. Meanwhile, melt butter/heat oil in large stew pan. Add onion and cook over low heat while chopping potatoes and carrots into medium-sized pieces. Add vegetables and water to pan, cook stirring over medium-high heat until boiling. When boiling, add gravy powder, stock powder and stir immediately to prevent lumping. Cover pan and allow to simmer over medium heat for 10-15 minutes or until vegetables are starting to get tender. Put flour and extra water in a lidded ja

Foolproof Scones 1 egg 1 dessertspoon sugar 1 level tablespoon butter (1 oz) 1 cup milk 2 very large cups self-rising flour (or make your own using flour and baking powder) 1/2 teaspoon salt flour, extra Preheat oven to 240ºC (450ºF). Beat egg well with sugar. Melt butter and add to milk. Sift in flour and mix all ingredients together using a knife, to a soft dough. If necessary, add in a little extra flour - dough must not be too sticky and wet, but not too firm either. Dust bench and rolling pin with flourto prevent dough sticking. Using the rolling pin, lightly roll out the dough until about 1/2 inch thick, and cut into shapes. Lightly dust baking sheet with flour, place scones on tray and bake for 8 - 10 minutes. *This recipe really is foolproof. It is quite a 'forgiving' recipe and seems to always turn out!* * * * * * * * Savoury Scones 1 tablespoon butter 3 cups self-rising flour 1 large carrot, grated 1 medium brown onion, grated 1 cup cheese, gra