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...

* 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!) olive oil 250g (9oz) diced bacon 1 large brown onion, chopped finely Dressing: 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).  G...

2 tablespoons butter 1 large onion, chopped 1 large zucchini, chopped 1 small butternut pumkin (squash), chopped 2 large carrots, chopped 1 teaspoon chicken stock powder 1/2 cup water Melt butter in wok or other non-stick pan.  Add vegetables and saute over medium heat for 6 minutes. Add stock powder and water, and simmer until vegetables are tender. *Very simple, but a big favourite in our household!*

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.

*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.

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.

*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

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...