Friday, October 29, 2010

Pumpkin Soup

1 tbspn butter
2 chopped onions
4 cups chicken stock
1 kg pumpkin peeled and chopped
1/2 tspn nutmeg
375mls carnation milk.

Method: Melt butter and fry onion gently 2-3mins. Add stock and pumpkin. Bring to boil and simmer for 20mins or till pumpkin is tender. Puree in blender or sieve. Return to saucepan and add nutmeg and milk. Do not boil. Serve garnished with parsley. Note: instead of stock use 4 cups of water and 1 maggi chicken and garlic stock cube.

Source: contributed by E. Stehbens in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.6.

Sunday, October 24, 2010

Gâteau Mary MacKillop

From Naracoorte in the South East of South Australia comes a new country cake: the Gâteau Mary MacKillop, using local ingredients (almonds, olive oil, lavender).

The recipe can be found at van leuven culinaire (found via the foodologist).

Thursday, October 21, 2010

Country Rolls

4 hard boiled eggs
750g (1.1/2lb) boiled potatoes
60g (2oz.) grated cheese
15g (1/2oz.) butter
Salt and pepper
60g (2oz.) mushrooms
2 onions
155g (5oz.) bacon (3 rashers)
Beaten egg
Little flour
Bread crumbs

Method: Boil, mash potatoes, hard boil eggs and mash. Chop the bacon, mushrooms and onions and fry them together until cooked in the butter. Mix ingredients together and form into rolls. Dust with flour, dip in beaten egg and roll in breadcrumbs. Fry in deep fat until golden brown. Maybe frozen and reheated in oven if fried before freezing.

Source: contributed by S. Thomas in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.10.

Sunday, October 17, 2010

Salmon Pate

1/2 cup Hot Water
1 Chicken Stock Cube
220 gm Red or Pink Salmon
2 tspn Lemon Juice
1/2 cup Cream
1 tlbspn Gelatine
4 Shallots
1/4 cup Mayonnaise
Salt & Pepper

Method: Put hot water, gelatine & crumbed stock cube in blender, blend on high for 1 minute. Add undrained salmon, roughly chopped shallots, mayonnaise, lemon & salt & pepper, blend for 1 minute. Add cream, blend 30 secs. Pour mixture in lightly oiled containers and refrigerate to set. Serve with lettuce, toast triangle & wedge of lemon.

Source: contributed by Heather Allen in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.11.

Wednesday, October 13, 2010

Mini Fishy Frittatas

60g grated cheese
2 shallots finely chopped (optional)
1/4 cup wholemeal SR flour
95g can tuna well drained
2 eggs
3/4 cup milk
olive oil

Method: Place all ingredients in a bowl and beat with a fork until well combined. Brush patty or muffin pans with oil. Spoon 1-2 tbsps fish mixture into each. Bake at 190C for 12-15 minutes or until firm. Remove from oven and cool slightly before turning out.

Source: contributed by C. Nottle in Burra Kindy Cookbook (Burra, 2002)

Saturday, October 9, 2010

Vanilla Slices

1 packet Sao biscuits
1 packet lemon jelly crystals
1/2 cup boiling water
600ml carton vanilla custard
1/2 cup cream

Method: Line a 22cm square tin with Alfoil. Cover bottom with Sao biscuits. Dissolve 1 packet jelly crystals in boiling water. Stir in the custard and cream. Chill until thick but not set. Pour over biscuits. Arrange more biscuits on top. Chill until set. Spread top with lemon icing and sprinkle with coconut. Cut into biscuit size pieces.

Source: contributed by M. Christian in The Princess Royal Cookbook compiled by a sub-committee of The Muscular Dystrophy Association of South Australia (Kent Town: Peacock Publications, 1984 reprint of 1981 first edition; ISBN 0909209502), p.91.

Tuesday, October 5, 2010

Mock Chicken

1 lb. tripe
1 thick slice of bread
1 tbspn. S.R. flour
1 dspn. lemon juice
1 egg

Method: Boil tripe till tender in water with salt, then mince tripe and bread. Add S.R. flour, lemon juice, parsley and bind with egg, then form into balls and fry.

Source: contributed by M. Bristow in Recipe Book Containing the Favourite Recipes of Members of the Payneham Methodist Women's Fellowship, 1961 (Payneham [Adelaide]: 1961), p.18.

Friday, October 1, 2010


To clean badly burnt saucepan, put out into sun and leave until it all dries and peels off (several days if necessary).

Source: Look and Cook: 1st/3rd Glenelg Scout and Cub Group (1971), p.58.