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Australia,
New Zealand, and the South Pacific |
APRICOT & BRAN LOAF
1 CUP OAT BRAN
1 CUP OF CHOPPED DRIED APRICOTS (OR ANY DRIED FRUIT YOU PREFER)
1 CUP BROWN SUGAR
1 CUP SELF-RISING WHOLEMEAL FLOUR
1 CUP MILK
MIX ALL INGREDIENTS TOGETHER WITH A WOODEN SPOON AND PLACE IN A LOAF TIN.
BAKE AT 350 DEG. FAHRENHEIT FOR 45 MINUTES.
Thanks to Cathy of Queensland.
LAZY QUICHE
4 EGGS, LIGHTLY BEATEN
1 CUP EVAPORATED MILK
1 CUP CHOPPED BACON
2 CUPS OF GRATED CHEESE
1 CUP OF THINLY SLICED MUSHROOMS
1 SMALL ONION, THINLY SLICED
1 CUP SELF RAISING FLOUR
1. PLACE ALL INGREDIENTS
IN A LARGE BOWL AND MIX WELL.
2. POUR INTO A GREASED QUICHE PLATE.
3. BAKE IN A MODERATE OVEN FOR 30-45 MINUTES.
VARY THE RECIPE BY ADDING CHICKEN OR SALMON INSTEAD OF BACON. YOU CAN ALSO ADD ZUCHINNI, CARROT OR ANY VEGETABLE YOU LIKE.
Thanks to Cathy of Queensland.
APRICOT CRUMBLE
2 X 425g CANS OF APRICOTS,
NO ADDED SUGAR
60g SULTANAS
60g ROLLED OATS
20g PLAIN FLOUR
1 tablespoon DESICCATED COCONUT
1/2 teaspoon MIXED SPICE
3 teaspoons VEGETABLE OIL
1&1/2 tablespoons HONEY
1. PREHEAT OVEN TO
180 DEGREES CELSIUS. COAT A SHALLOW BAKING DISH WITH COOKING SPRAY.
2. DRAIN APRICOTS, COMBINE WITH SULTANAAS AND SPREAD OVER BASE OF THE BAKING
DISH.
3. COMBINE ROLLED OATS, FLOUR, COCONUT AND MIXED SPICE. DRIZZLE OVER OIL AND
HONEY AND MIX UNTIL WELL COMBINED. SPRINKLE OVER FRUIT.
4. BAKE FOR 30 MINUTES OR UNTIL GOLDEN BROWN.
Serves 6. Fat = 4g. Fibre = 4g.
Thanks to Cathy of Queensland.
VEAL PAPRIKA
450g LEAN VEAL STEAK,
SLICED
1 MEDIUM GREEN CAPSICUM, SLICED
1 ONION, SLICED
2 ZUCCHINIS, SLICED
3/4 CUP OF WATER
1/4 CUP OF TOMATO PASTE
2 CHICKEN STOCK CUBES
2 teaspoons PAPRIKA
1 tablespoon PLAIN FLOUR
1. PREHEAT OVEN TO
180 DEGREES CELSIUS.
2. PLACE VEAL, CAPSICUM, ONION, ZUCCHINI AND MUSHROOMS IN A 1&1/2- LITRE
CASSEROLE DISH. COMBINE WATER, TOMATO PASTE, STOCK CUBES AND PAPRIKA AND POUR
OVER VEAL AND VEGETABLES.
3. COVER AND BAKE FOR 1 HOUR, STIRRING OCCASIONALLY.
4. DISSOLVE FLOUR IN A LITTLE WATER, ADD TO CASSEROLE AND RETURN TO OVEN FOR
30 MINUTES OR UNTIL MIXTURE THICKENS.
Serves 4. Fat = 2.5g. Fibre = 3g.
Thanks to Cathy of Queensland.
Pavlova
4 egg whites (should
be as fresh as possible)
good pinch of salt
1 heaped cup castor sugar (superfine sugar)
1 teaspoon white vinegar
1 level tablespoon cornflour -- wheaten cornflour for preference (don't know
what wheaten cornflour is -- cornflour is cornstarch)
1/2 teaspoon vanilla essence
300 ml (10 fluid oz) thickened cream, whipped
4 bananas
3 passionfruit
1 punnet (1/2 pint) of strawberries
Preheat oven to hot. Cover a greased flat baking tray with gladbake [aluminum foil] or a split open oven bag. Grease well with butter, sprinkle with cornflour and tap off excess (the cornflour gives a nice dry surface under the pavlova.
Using a 18 cm (7 inch) cake tin as a guide, mark out a circle on the tray with a skewer.
Beat egg whites and salt until stiff. Add sugar 1 heaped tablespoon at a time until all sugar has been added. When finished, the meringue should be thick and shiny. Stir in vinegar, cornflour and vanilla, stir gently then pile onto prepared tray. The mixture should stay roughly in the marked circle, simply smooth over the top (It is important not to make the mistake of scooping out the centre). The mixture should be about 6 cm (2 1/2 inches) high for a good marshmallow centre. Drop oven temperature to very slow before placing the pavlova in the oven. Bake for 1 1/4 hours. Remove from oven and cool for a few minutes, then turn upside down onto a flat serving plate. Remove paper or ovenwrap carefully. The centre will sink slightly as the pavlova cools. When cold, fill with whipped cream and top with sliced bananas, passion fruit pulp and whole strawberries (but don't fill until right before you serve).
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Adobo Chicken
This Philipino recipe is good for an international dinner.
10 lbs. chicken
1/3 cup soy sauce
1/4 cup water
1 bay leaf
1 Tbs. vinegar
1 tsp. sugar
3 large onions quartered
2 cloves of garlic minced
Put all in a large pot and cook on top of the stove until chicken is done.
Serve with white rice.
You may add more soy sauce and water if needed, but the chicken adds liquid
in cooking. http://www.csonline.net/jcox/recipes.htm
Pan de Sal
6 c flour
1/3 c sugar
1 1/2 tsp salt
1/4 c oil
2 tsp active dry yeast
2 c water
1 tsp sugar
Dissolve 2 tsp active dry yeast into 2 c lukepiano coversm water. Add 1 tsp sugar to proof the yeast. Set aside.
Combine remaining oil and sugar and mix well. Sift salt and 1 cup flour and add to the oil mixture.
Now add the yeast mixture. Mix in the remaing cups of flour gradually.
Let rest 10 minutes.
Now knead until smooth and elastic.
Roll into a ball and place in a oiled bowl. Turn once. Cover with a damp . Let rise in a piano coversm place for 1 hour until it is doubled in size.
Punch down the dough. Place on a lightly floured surface. Divide the dough into small 1"x 2" rectangles. Roll in bread crumbs. Place on oiled baking sheet and let rise for about 30 minutes. Preheat oven to 475 during the last 20 minutes of rising. Decrease heat to 375. Bake for about 20 minutes or until golden brown.
Contirbuted by Jamie L. of Japan
American-Friendly Filipino Recipes: http://thunder.temple.edu/~pangeles/food.html
Classic Filipino Recipes: http://thunder.temple.edu/~pangeles/classic.html
Manong Ken's Carinderia: http://pubweb.acns.nwu.edu/~flip/food.html
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background & graphics by mary vannattan
spchk mt/se
