Fruit Mince Pie

Recipe from The Margaret Fulton Cookbook
Image by Yasmin

This is a favourite family recipe for Christmas morning and afternoon tea or a snack. It is beautiful plain or with lemon icing (see Icing and Sauces page).

Ingredients:
Fruit Mince (only need half):

• 12 oz. (2 cups) seedless raisins
• 8 oz. (230g or 1 cup) mixed peel
• 8 oz. (230g or 1 cup) sultanas
• 1 lb. (455g or 2 cups) apples, peeled
• 2 oz. (60g or 1/4 cup)glace cherries
• 4 oz. (115g or 1/2 cup) blanched almonds
• 8 oz. (230g or 1 cup) currants
• 2 cups (12 oz.) brown sugar
• 1 lemon
• 1 small orange
• 2 tsp mixed spice
• 1/2 tsp grated nutmeg
• 4-6 oz. (115g-170g) butter, melted
• 3 oz. (85g or 1/3 cup)brandy or rum

Biscuit Pastry:

• 3 oz. butter
• 1/3 cup (2 oz.) castor sugar
• 1 egg
• 1 1/2 cups (6 oz.) plain flour
• 1/2 tsp baking powder
• 1/2 quantity fruit mince (above)
• icing sugar

Method:

For Fruit Mince:
Chop raisins, mixed peel, half sultanas, apples, cherries and almonds finely (or put through a mincer.) Add rmaining sultanas and currants. Stir in brown sugar, grated lemon and orange rind, the juice of 1 lemon, spices, butter and brandy. Mix well and put into a large jar. Cover and chill. Stir every day for a week. Fruit mince cannot be kept for a few weeks in refridgerator. Note: Brandy may be replaced with the juice of 1 orange but mixture cannot be made in advance.

For Biscuit Pastry:
Cream butter and sugar well. Add egg and beat well. Sift flour with baking powder and stir into butter mixture. Knead lightly on floured board. Chill for 1 hour, roll out thinly and cut into rounds to fit patty tins. Cut the same number of smaller circles for tops of pies. Line greased patty tins with larger pastry circles. Moisten edges with beaten egg and put 1 heaped teaspoon of Fruit Mince into each. Make a slit in each pastry top or cut with a small star cutter. Top each filled patty tin and press edges of pastry well to seal. Glaze with beaten egg. Cook in a moderate oven (350'F or 150'C fan-forced) for 20-25 minutes until pale brown. Remove from oven and dust with icing sugar or ice with lemon icing.

Zucchini Slice

Recipe from Karen and Yasmin

I love making zucchini slice for picnics or family lunches. My Aunty and I made this slice to share on Christmas Eve for a late lunch - very special and very tasty! For picnics this dish can be prepared in a slice dish and sliced to serve or it can be poured into individual quiche pans or cupcake pans - easy finger food but still yummy! However you serve it, this dish is meant to be shared and gobbled.

Ingredients:

• 5 eggs
• 1/2 cup oil
• 1 cup flour
• 4 small or 3 medium zucchini
• 1 onion, diced
• 1 cup cheese, grated
• 4 bacon rashers, remove fat, chunky square slices

Method:
Whisk eggs and oil in a large bowl. In a seperate large bowl combine all other ingredients. Add to the egg mixture. Mix well. Pour into a sprayed pie, slice or 12 cupcake pan dish. Bake in a moderate oven (150'C fan-forced) for approximately one hour. Serve hot or cold for lunch.

Incredible Pie

Recipe from Yasmin
Image by Cynthia Graubart

This is my most questioned and popular dessert or dish for afternoon tea. Everybody who has tried it has asked for the recipe, so I'm posting it on my blog for all to share. This is a moist dessert that shouldn't be overcooked and mustn't be undercooked or it will be sloppy and wet. To cook it to perfection you must let it brown evenly on top. Also, the dessert has a tendency to rise really tall in the centre, so leave plenty of room in the oven. Do not fret about the centre because it is just filled with hot air, once it has sat for a while on the bench it will disperse back to its original state. Serve this dessert with whipped cream either cold or hot - preferably cold, among friends or family.

Ingredients:

• 1/2 cup flour
• 1/2 cup butter
• 4 eggs
• 1 cup sugar
• 1 cup coconut
• 2 cups milk
• 1 tsp vanilla flavouring
• whipped cream, to serve (optional)

Method:
Beat all ingredients together in a large bowl. Bake in a pie dish at 190'C fan-forced for 45 minutes. Serve with whipped cream (optional).

Banana Bread

Recipe and Images from Yasmin

This bread is something that I look forward to in the mornings. I will wake up and have two slices of banana bread for breakfast. It is truly something delicious and simple. In my experience it tastes best with margarine spread over one side and then heated for 30 seconds in the microwave. It tastes really nice heated and in the morning. I usually make it the night before and serve it in the morning. Another tip which makes this recipe really useful is that the bananas can be used (and is preferably used) when they are really ripened. This means that the bananas are bad to eat, they are all bruised and squishy - perfect for making banana bread. Banana bread is a simple and convenient way to use bananas that have not been eaten when they are most fresh.

Ingredients:

• 125g butter
• 1 1/2 cups brown sugar
• 3 ripe bananas, mashed
• 2 cups flour
• 1 tsp bi-carb soda
• 1/2 tsp salt
• 1 egg

Method:
Cream butter and sugar until light and fluffy. Beat in egg and bananas. Sift in dry ingredients and stir into mixture. Bake at moderate temperature (150'C fan-forced) in loaf tin for 45-60 minutes (it is better to cook for a longer time at a lower temperature).

Anzac Biscuits

Recipe from Yasmin
Images by Yasmin

This recipe hits home for me. Every Australian knows it is a tasty biscuit with a deeper meaning. For all fighting Aussies in the war this biscuit reminds them of home, made for them by their loving families. For me, however, I am reminded of when I was a child attending the dawn service on Anzac Day, paying tribute to those lost in battle and those who helped assist Australia. I remember waking up on Anzac Day by my parents at 4 or 5 am to get ready to leave. At first I was tired, but soon after waking I would always remember the special event occuring and get ready quickly. I was very excited, every year. We would never eat breakfast before attending because we were served an extensive breakfast with friends, family and other attendees. While we awaited the opening of the ceremony everybody went to individual centres wher a family member worked or currently work. For my family we always turn to the hospital centre to meet others who understand this part of the workforce. There we were served tea, coffee or hot chocolate with a giant Anzac Biscuit! This is what I remember and love the most about this recipe... the taste, symbolism and memories.

Did You Know... Anzac Biscuits were invented for the troops because they required very simple household ingredients and both the ingredients and biscuit last. Perfect for fighting Aussies (and New Zealand Kiwis)!

Ingredients:

• 1 cup oats
• 3/4 cup coconut
• 1 cup flour
• 1 tsp bi-carb soda
• 1 cup sugar
• 1/2 cup butter
• 1 tblsp golden syrup
• 2 tblsp boiling water

Method:

Mix oats, flour, sugar and coconut. Melt butter and golden syrup together in a separate container. Mix bi-carb soda with boiling water in a separate container. Add to melted butter mix. Add to dry ingredients. Mix. Place tblsps of mixture on a greased tray. On each individual portion of mixture, press lightly so the height is approximately 1 cm. Bake in a slow over (150'C fan-forced) for 20 minutes. When lightly brown, remove, and place on a wire rack to cool. Eaten best when warm (personally) but perfect when cold as well.

Gingerbread Biscuits

Recipe from Yasmin
Images by Yasmin and Alana

This is one of the first treats I made as a child. It is definitely a favourite classic! These gingerbread biscuits can be used on any occasion - Easter, Christmas, Birthdays etc. To suit each occasion just change the shape of the biscuits. These particular biscuits are made for the Christmas season. These Biscuits can be served plain or decorated with piped normal icing (see Icings and Sauces for icing recipe). Seasons Greetings! NOTE: I always find it best to make a double batch, for my family it lasts a bit longer!

Ingredients:

• 125g margarine
• 1/2 cup sugar
• 1 egg yolk, well beaten
• 2 cups flour
• 3 tsp golden syrup
• 1 tsp bi-carb soda
• 1 tsp ginger
• 1tsp mixed spice

Method:
Beat margarine and sugar until light and fluffy. Add well beaten egg yolk. Add sifted dry ingredients to mixture. Pour in warm golden syrup and knead mixture lightly. Roll out flat, about 1cm thick, and cut out with shape cutters. Bake in moderate oven (150'C fan-forced) for 15 minutes. When coolded decorate with icing, sprinkles, cachous or whatever pleases you (optional). Serve with tea, coffee or milk.

Raspberry Swirl Ice-Cream Cake

Recipe and Image from Coles

(Serves 8-10)

A beautiful and delicious dessert that hits the spot! Guaranteed to please every guest!

Ingredients:

• 2 cups cream
• 345ml condensed milk
• 1/3 cup frozen mixed berries, thawed, pureed
• 150g raspberries

Method:
Line base and sides of a 20cm round cake pan with plastic wrap and non-stick baking paper. Using an electric beater, beat together cream and condensed milk until soft peaks form. Pour into prepared pan. Dollop berry puree over cream. Gently swirl over top with metal skewer. Cover with plastic wrap and freeze overnight. Remove from freezer and gently ease cake out of pan. Place on serving plate. Scatter over raspberries. Sit at room temperature for 5 minutes before cutting into wedges to serve.

Lemon Curd Meringues

Recipe and Image from Coles

(serves 6)

These are beautiful little moments of joy! Not much more can be said but YUM! NOTE: bought mini meringues can be used instead of prepareing them yourself, this saves time and effort if in a hurry.

Ingredients:

• 2 egg whites
• 1/2 cup caster sugar
• 1/2 cup cream, whipped
• 1/4 cup lemon curd
• 6 fresh strawberries, sliced

Method:
Preheat oven to 100'C fan-forced. Line a large baking tray with non-stick baking paper (oil the tray to hold the paper in place when you spread the meringue). Beat egg whites in a large bowl until soft peaks form. Add sugar a little at a time, beating well after each addition, until mixture is thick and glossy. Make 6 mounds of meringue on the prepared tray, leaving room between them for spreading. Use the back of a spoon to shape the 8cm mounds, and indent the centre. Bake meringues for 1 1/2 hours. Turn off the oven and leave to cool completely with the door ajar. To serve, gently fold together cream and lemon curd. Spoon into the cooled meringues and top with strawberry slices.

Spinach, Garlic and Fetta Dip

Recipe and Image from Coles

(makes 2 cups)

This combination of flavours is spectacular! All of the ingredients compliment one another; producing a wonderful dip.

Ingredients:

• 1 clove garlic
• 150g baby spinach leaves
• 200g fetta, crumbed
• 1 cup light sour cream
• 1 tsp Worcestershire sauce
• focaccia, to serve
• 1 tsp oil, for drizzling, optional

Method:
Bring a large saucepan of water to oil. Add garlic and simmer for 1 minute. Add spinach and blanch for 1 minute, until wilted. Drain spinach again, squeezing out excess water. Roughly chop. Place spinach and garlic in a bowl with remaining ingredients. Mix well. Drizzle with oil, if using. Serve with focaccia.

Lemon Tart

Recipe and 1st Image from Coles
2nd Image by Yasmin

(serves 8)

This is a lemony and tasty dessert that will please many guests. As this recipe contains lemons it is growing to become one of my personal favourites. I would recommend this recipe for anyone who wants to make a reasonably quick and simple dessert to share.

(Lemon Tart)

(Lime Tart)
 

Ingredients:

• 1 sheet frozen shortcrust pastry, thawed
• 4 eggs
• 1/2 cup caster sugar
• 1/2 cup lemon juice
• finely grated lemon rind
• 1/2 cup cream
• icing sugar, for dusting
• thick cream, to serve

Method:
Preheat oven to 160'C fan-forced. Grease a 22cm pie dish. Line prepared dish with pastry. Trim edges, using scraps to patch any short sides. Chill for 15 minutes. Line pastry with baking paper and fill with rice or pastry weights. Blind Bake for 15 minutes. Remove paper or weights and bake for another 5 minutes. Cool in pan. Mix together eggs, sugar, juice, rice and cream. Pour into prepared tart shell. Bake for 30 - 35 minutes, until just set, but still wobbly. Cool in pan. Dust tart with icing sugar. Serve in wedges topped with thick cream.

Hot Cross Muffins

Recipe and Image from Coles

(makes 12)

This recipe is a modern twist on a classic favourite. I really enjoyed this creation and would recommend all to indulge in this tasty muffin on Easter morning. Eating one of these muffins is a great way to start the day. NOTE: muffins do not need to have white chocolate crosses on each muffin.

Ingredients:

• 2 1/2 cups SR flour
• 1 tsp mixed spice
• 2/3 cup brown sugar
• 1 cup milk
• 2 eggs
• 125g butter, melted
• 1 tsp vanilla essense
• 1/2 cup raisins
• 1 cup currants
• 1/2 cup walnuts, chopped
• 1/4 cup mixed peel
• 1/4 white chocolate melts, melted (optional)

Method:
Preheat oven to 160'C fan-forced. Line 12 muffin pan with paper cases. Sift flour, spice and brown sugar into a large mixing bowl. Make a well in the centre. Whisk milk, eggs, butter and vanilla together in a jug. Pour into dry ingredients. Gently combine. Add dried fruit and nuts. Gently fold through. Divide mixture evenly between muffin pans. Bake for 20 minutes, until risen, and golden and firm to a gently touch. Transfer to a wire rack to cool. Place melted chocolate in a small zip-lock bag. Pipe a cross over each muffin and leave it to set (optional).

Coke Cake

Recipe from YouTube
Image from Whats4Eat

I have never made this cake before and am unlikely to, but I am intrigued by the originality and inventiveness of this recipe. I am posting this recipe as a favor to my friend who showed me this recipe on youtube. http://www.youtube.com/watch?v=_9FKn-ESq_M For all who wish to make this recipe, it is really simple to prepare and is sure to keep you awake (from the caffeine)!

Ingredients:

• Packet cake mix or basic cake recipe
• can of coke

Method:

Pour the ingredients into a mixing bowl and mix until smooth. Grease a cake tin and pour in cake mixture. Following the packet instructions, cook the cake. (The longer in the oven the better). Remove from oven and cool for one hour. Remove from tin onto a plate (the cake will stick to the tin). Serve.