PRUNE MUFFINS

Soak 1 cup of seeded prunes or dates in 1 cup of cold water with 1 tsp of bicarbonate of soda overnight .
The above process can be overlooked if using date or prune paste .
Preheat your oven to 160deg C
Prepare your baking pans , (I used muffin trays ) with cooking spray and or baking paper if using a flat pan .
In a separate bowl beat together2 eggs .
In the bowl of an electric mixer beat  110 gm / 4 ozs of castor sugar together with 165 gm / 6 ozs of butter /marg to a cream .
Gradually add well beaten eggs ,1 cup of chopped nuts and the date /prune mixture , mix well .
Lightly stir in 225gm of  self raising flour .
Bake in the preheated oven for 40 minutes .
These are delicious .

 

EYE OF THE DOG

As an only child to a single mother back in  the 60 's ,I was often farmed out between aunts .My holiday  aunt was Jessie , she lived in Northcote  ,Victoria in a long skinny house that was joined to an exact replica of her own ....it was a different world from my aunt Ruby`s whom I lived with for many years ....My aunt Ruby taught me my prayers , my love of cooking and the greatest gift of routine .
Life was so different with aunt Jessie , no routine just fun ....but I also learnt from watching her daughter my cousin Ruth to make aunt Jessie`s morning tonic .
Put one whole cracked egg into a shaker (she  used a glass and a fork ) a shake of pepper  and salt , a pour of tomato sauce , Worcestershire sauce , a drop of vinegar ,  a squeeze of lemon juice and a pinch of cayenne pepper ...
Aunt Jessie told me it was an egg flip for adults !

OYSTER COCKTAIL

Purchase 2 dozen fresh oysters and place them in chilled pewter goblets ,  ( if using glass make sure they are chilled )
Divide the oysters between the containers ......

Now using a small bowl mix together 2 teaspoons of store bought horseradish , 2 tbs of tomato sauce , 1 tsp of salt , 2 tbs of malt vinegar , 4 tbs of lemon juice and 1 tsp of Worcestershire sauce , a couple drops of tabasco ...the chill and the heat engage at the first swallow ...
Chill the dressing .....and when ready to serve ....
Pour the chilled dressing over the oysters in the chilled vessels ..
This is so now , but one pulled out of the 60 early 70's archive .

BUSH LAMB

You need to buy a leg of lamb ...2kg
Halve 6 garlic cloves and dip them in some rice bran oil .
Now make 12 slits in the lamb and insert the garlic halves .
Rub the lamb the lamb with dukkah and sprinkle the juice of 1 lemon over the lamb .
Pick a cup full of fresh mint leaves and chop them finely ...then mix them in a bowl with 500ml of natural yoghurt .
Spread this over the dukkah covered lamb and allow to marinate in the fridge overnight .
Next day preheat your oven to  200deg C
Wrap the leg of lamb in foil and place in a baking dish .
Bake in the preheated oven for 15 minutes .
Reduce the heat of the oven to 180 deg C and continue to cook for another hour .
Remove the foil and cook uncovered for a further 30 minutes ....cook for a little longer if you like it medium to well done .
Serve with lemon wedges , alongside  vegetables , salad or grains .

CHRISTMAS WHITE FRUIT CAKE

August 2017 , it's time to think about Christmas cake .
Place the following ingredients into a large bowl .
250 gm of well drained pineapple pieces
400 gm of sun dried ,diced apricots
250 gm of pine nuts
200 gm of mixed peel ..
Sir to mix and set aside .
Turn on your oven , preheating it to 125 deg C.
In a separate bowl measure out
225 gm of shredded coconut  and add 1 dsp of orange blossom water , set aside for 30 minutes to allow flavour to infuse .
Next step is to set up your mixer and place 1 cup of butter or margarine into the mixing bowl with 1 and 1/2 cups of castor sugar and beat till it is light and creamy .
In a small bowl beat 6 egg yolks really well and gradually beat them into the creamy batter .
Now add the shredded coconut .
Beat in 3 cups of sifted self raising flour alternating with 1/2 cup of pineapple and coconut water .
Using a clean , dry bowl beat the 6 egg whites till they are stiff and then fold through the batter .
Add the fruits .
Pour into a well greased pan which has been lined with baking paper  ( shape is optional ).
Place the pan on the lower shelf of your oven and bake for 5 hours , the cake is cooked when an inserted skewer comes out clean  (check after 4 hours )

BELGIAN CAKE

Prepare a slice tray   (20 X 30 cm ) with spray and baking paper .
Preheat your oven to 160 deg C .
Cream 125 gm of butter with 84 gm of castor sugar , don't rush this process .
In a separate bowl beat an egg really well and slowly add it to the mixer with the creamed sugar and butter .
Stir in 250 gm of self raising flour it will turn into a dry consistency .
Then turn out onto a lightly floured bench and divide the mixture into 2 .
Lightly roll out 1/2 the mixture and place in slice tray ,
Spread with jam ( traditionally raspberry )
Roll out the other half of pastry and place on top .
Glaze with the white of an egg and sprinkle with chopped walnuts .
Place in oven and bake for 20 minutes , allow to cool in pan .
When cool , cut into fingers .
Keeps well in an airtight container .

GRAMMA TART (Aussie pumpkin pie )

First prepare a short crust pastry .
Sift 250gm of flour with 1/4 tsp,of baking powder and a pinch of salt .
In a separate bowl beat 1 egg yolk with 1 tbs of water and a squeeze of lemon juice ( 1 dsp ).
Now rub in 125 gm of butter /marg into the flour.
Add the water , lemon and egg yolk mixture , to form a very dry dough .
Turn out onto a lightly floured bench and work it into a smooth round shape .
Roll out lightly and evenly to size and shape .....wrap in cling wrap and set aside while you prepare the gramma filling .
For this sweet tart you will need  500 gm of steamed gramma that has been peeled and puréed or beaten well with a fork .
Now beat in 1 dsp of butter / marg, 1 egg yolk , 125 gm of castor sugar , the juice and rind of 1 lemon, 1/2 tsp of nutmeg and stir in1 tbs of raisins or sultanas .
Set aside  to line your prepared loose bottomed tart pan with half the pastry .
Pour the prepared mixture in and cover with the other half of the pastry .
Glaze with water and sugar .
Bake in a preheated oven for 20 minutes on 180 deg C
Sprinkle with icing sugar to serve .