Recipes From Down Under

This is a very delicious tomato and onion bread.  It makes quite a good sized loaf, but keeps well overnight in an airtight container. Tomato Filling 4 medium ripe tomatoes 1 tablespoon olive oil 2 medium red Spanish onions, sliced 1 clove garlic, crushed 1 tablespoon grated parmesan cheese 1 tablespoon chopped fresh oregano (I used a bit less dried as I couldn't get it fresh) Bread 3 cups plain flour 2 teaspoons dried yeast 1 tablespoon sugar 2 teaspoons salt 1 tablespoon olive oil 1 cup warm milk, approximately 1 egg, lightly beaten Tomato Filling - prepare first. Peel tomatoes, remove seeds, chop flesh (I didn't peel the tomatoes but I removed the seeds).  Heat oil in pan, add onions and garlic, cook, stirring, until onions are soft.  Add tomatoes, cheese, oregano, cook stirring, 5 minutes.  Simmer, covered, about 10 minutes or until tomatoes are softened, stirring occasionally.  Cool. Bread Sift flour into large bowl, add yeast, sugar...

*While this recipe was delicious in flavour, my husband and I did NOT enjoy the texture of the seeds from the seeded mustard in this recipe - next time we will make it with ordinary mustard.  Also, this makes a LOT of pasta salad - the recipe suggests it serves 6.  I would say it serves 8 or so - cut the recipe down if you don't have a huge family or don't want to be eating this for several days in a row!  Apart from that, it is a very simple throw-together kind of meal.* 375g (13oz) small pasta (eg. shells, macaroni) 6 bacon rashers, diced 1 1/2 cups mayonnaise 1/3 cup seeded mustard 3/4 cup buttermilk 3 trimmed celery sticks, sliced thinly 1 large red capsicum (red adds colour, but green is perfectly acceptable!) 1 bunch (15g/ 1/2oz) fresh chives, chopped finely 2 tablespoons finely chopped fresh flat-leaf parsley Cook pasta in large pan of boiling water until just tender.  Rinse pasta under cool water.  Drain and cool. Meanwhile, cook b...

*This is an American recipe, and we don't have American sausage here in Australia, however I used Australian style sausages chopped up and it was delicious all the same!* 3 teaspoons oil 3 cups shredded raw potatoes 1 cup shredded cheese 3/4 cup sausage 1/4 cup chopped onion 1 cup milk 2 eggs (I used 5 eggs to make it go further) 1/2 teaspoon salt 1/8 teaspoon pepper Preheat oven to 210ºC (425ºF). Combine oil and potatoes.  Press into pie pan.  Bake for 15 minutes or until crust begins to brown.  Remove from oven and layer potatoes with cheese, sausage, and onion. Combine milk, eggs, salt and pepper and pour over layered ingredients. Bake 30 minutes or until lightly browned. Cool for 5 minutes before cutting. *From Wanda E. Brunstetter's Amish Friends Cookbook

30g (1oz) butter 1 medium onion, chopped finely 1 medium carrot, grated 2 tablespoons tomato sauce 1 tablespoon finely chopped fresh flat-leaf parsley 450g (1lb) sausage mince 450g (1lb) ground beef 1 cup stale breadcrumbs salt and ground black pepper 3 sheets ready-rolled butter puff pastry 2 tablespoons milk NOTE: This recipe makes 18 rolls. Make "stale" breadcrumbs by processing one- or two-day-old bread. This recipe can be made a day ahead. Preheat the oven to moderately hot (200°C/180°C fan-forced). Line 2 oven trays with baking paper. Heat butter in a large frying pan. Add the onion and carrot; cook, stirring, for about 5 minutes or until onion softens. Combine the onion mixture, tomato sauce, parsley, sausage mince, beef mince, breadcrumbs, salt and pepper in a large bowl; mix well. Stand separated pastry sheets on kitchen bench for 5 minutes or until partially thawed. Place a sheet of pastry on a board, cut in half. Place one sixth of the mince ...

*This is a very simple and flexible meal idea that can be altered to suit your taste; we make many different variations!* whole washed potatoes butter bacon, diced and fried grated cheese finely chopped green onions (shallots) sour cream Preheat oven to 200ºC (390ºF). Wrap potatoes it aluminium foil.  Place on baking tray in oven.  Bake for 30 minutes.  Carefully open foil and check if potatoes are baked, using a fork to stab the potato.  If not tender, rewrap and bake until potatoes are tender. Cut potato into quarters without cutting through the bottom of the potato.  Place on dinner plates. Using generous portions, top potato with a dab of butter, hot bacon, cheese, green onion, and a dollop of sour cream.  The more ingredients on the baked potato, the more delicious it is!! Variations: - Instead of bacon, use fried and diced ham, or bolognaise meat sauce, or other meat of your choice. - Add vegetables: chopped lettuce, dic...

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 m...

*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!

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.

*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!*

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...