2 c self-raising flour 1 tbs butter 1/2 tsp salt 1 c milk Rub butter into flour, add milk to a medium dough, kneed slightly, roll to 1/2 inch, and bake on 250 C oven for 15 mins.
Author: elizabethalaw
Turkish delight
Messy, but worth it if you can’t buy the good stuff, or you’ve ever just wondered how it is made. 4 c caster sugar 1 L water 1 tsp lemon juice 1 c cornflour (make sure is corn cornflour if making for gluten free) 1 tsp cream of tartar 1.5 tbs rosewater 1/2 cup chopped… Continue reading Turkish delight
Aunty Betty’s shortcrust pastry
8oz plain flour salt 1/2 level tsp baking powder 3 oz butter cold water for mixing 1 egg, separated Sift flour, salt, baking powder into a large bowl, rub/cut in butter until bread crumb like. Add egg yolk, and then gradually add water to make a firm dough. Do not overwork. Either press into the… Continue reading Aunty Betty’s shortcrust pastry
Carol’s Anzac biscuits
Classic. These are slightly chewy, the way they *should* be 😉 1 c plain flour 1 c sugar 1 c rolled oats 3/4 c coconut 1.5 tsp bicarb soda 2 tbs boiling water 1 tbs golden syrup 1/2 c butter Mix all the dry ingredients (except bi-carb). Melt butter and syrup. Dissolve bi-carb in water,… Continue reading Carol’s Anzac biscuits
Zucchini with beef
Super fast, easy, tasty. Great weeknight with rice. It’s from “Korean Cooking” by Hilaire Walden. Serves 2-4. 4 small zucchini, in 5mm slices 115g lean mince beef 2tbs oil 2 spring onions, thinly sliced 1 tbs sugar 1 tbs soy sauce 1/2 – 1 tsp chilli powder toasted sesame seeds to garnish Marinade: 1 spring… Continue reading Zucchini with beef
Soy-glazed pumpkin
Pumpkin in Canada is not the same as in Australia. It is, to be blunt, mostly tasteless and sad. This recipe makes it edible again. It’s from “Korean Cooking” by Hilaire Walden. I like to buy whole pumpkins, and toast the pumpkin seeds either in a dry fry pan or under the broiler/grill. Add a… Continue reading Soy-glazed pumpkin
Cambodian caramelized pepper pork
Caramel, pepper, super easy, really great depth. Need I say more? Yes, I do. I need to attribute this recipe to Charmaine Solomon’s “The Complete Asian Cookbook”. An amazing bible, just copying this recipe here so I can cook it on my travels. The thing I really love about this dish is that it is… Continue reading Cambodian caramelized pepper pork
Atole / Champurrado, i.e. very satisfying Mexican hot chocolate
My life is now complete … or at least it can momentarily feel that way with a cup of this. I somehow found myself with a glut of maseca, and not enough desire for making that many tortillas… so I started to research how else I can use this stuff, and found myself at seriouseats… Continue reading Atole / Champurrado, i.e. very satisfying Mexican hot chocolate
Ginger molasses cake
Super simple, richly coloured, tasty ginger molasses cake. Oil in cakes make them lovely and moist, and who could be bothered with creaming butter and sugar. Otherwise the basics are in the ‘dry stuff’ and the ‘wet stuff’ lists, add whatever optional things you like. Easy to make vegan, either intentionally, or because you forgot… Continue reading Ginger molasses cake
Pork pies
Pork pies. My dad used to make great pork pies. Sadly I never actually wrote down his recipe. Not sure if he did either. So, after being disappointed by many a store- or market- bought pork pie, even in the mother country, I had to once again delve into the interweb and combine the results… Continue reading Pork pies
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