Mushroom Pate

2 onions
500g mushrooms, finely chopped
1 tsp PU-vegetable oil [polyunsaturated]
3 tsp curry powder
1 Tblsp mixed herbs
1/2 cup bran
1/4 cup wheat germ
6 drops Tabasco sauce

Method: Saute onions and mushrooms in oil for 20 minutes, stirring. Mix curry with herbs, bran and wheat germ and add to vegetables. Add Tabasco and mix well. Bake in oiled terrine at 200°C for 1 hour, covered. Serve with chopped raw vegetables and toasted wholemeal triangles.

Source: Rumbles Cookbook: low fat, low cholesterol, low salt and high fibre recipes edited by Judy Read (Adelaide: Royal Adelaide Hospital Health Promotion Unit, n.d. [1980s]), p.19.

Festive Semifreddo

Serves 10

180g caster sugar

2 tablespoons cold water

6 egg yolks

900ml thickened cream

200g Christmas pudding, crumbled

1/2 cup red glacé cherries, cut in half

1/2 cup green glacé cherries, cut in half

1/2 cup pistachio nuts, roughly chopped

1 packet edible silver leaf (available from Indian food stores) 

Method: Line a 1.5L terrine with plastic wrap, leaving some overhanging to cover the top.

Dissolve sugar in water over low heat, stirring with a wooden spoon. Increase heat to high and cook for 5 minutes. Be careful the syrup doesn't darken. Then allow to cool.

Beat the egg yolks until doubled in volume then gradually add sugar syrup and continue to beat until the mixture is thick.

Lightly whip the cream until soft peaks form. Fold half the whipped cream with the crumbed pudding and half with the egg mixture. Carefully fold the whipped cream mixtures together with the cherries and pistachios.

Spread the mixture into the terrine mould, pressing down well, then cover with plastic wrap and place in freezer overnight.

When ready to serve, invert the terrine onto a platter and top with edible silver leaf.

Source: A Taste of History Behind the Green Door 1909-2009, compiled for the Centenary of the Queen Adelaide Club (Adelaide: The Queen Adelaide Club, 2009; "not for sale to the public"), p.118.