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Australia and New Zealand
APRICOT & BRAN LOAF 1
CUP OAT BRAN Thanks to Cathy of Queensland. LAZY QUICHE 4
EGGS, LIGHTLY BEATEN
1. PLACE ALL INGREDIENTS IN A LARGE BOWL AND MIX WELL. 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
1. PREHEAT OVEN TO 180 DEGREES CELSIUS.
COAT A SHALLOW BAKING DISH WITH COOKING SPRAY. Serves 6. Fat = 4g. Fibre = 4g. Thanks
to Cathy of Queensland. VEAL PAPRIKA
450g LEAN VEAL STEAK, SLICED 1. PREHEAT
OVEN TO 180 DEGREES CELSIUS. Serves 4. Fat = 2.5g. Fibre = 3g. Thanks to Cathy of Queensland. Pavlova 4
egg whites (should be as fresh as possible) 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).
The Philipines
Adobo Chicken This Philipino recipe is good for an international dinner. 10 lbs. chicken Put
all in a large pot and cook on top of the stove until chicken is done. Pan de Sal 6 c flour Dissolve 2 tsp active dry yeast into 2 c lukewarm 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 warm 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
LinksAmerican-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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LinksFAIR DINKUM AUSSIE TUCKER Here's a site with a few Australian recipes: http://www.geocities.com/Heartland/Meadows/7811/tucker.htmlAnother Australian recipe page: http://155.187.10.12/oz/faq-recipes.html
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