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Kim, from The Little Black Cow blog, requested this recipe originally and I thought I'd copy it to here to make it easier to locate.
There are photos here if you want to see what it looks like.

German Apple Cake
Ingredients:
60g butter; 1/3 cup sifted sugar; 1 egg; 1 cup self-raising flour, sifted; ¼ cup milk; 4 medium apples, peeled quartered and cored; juice of 1 lemon; sugar; cinnamon

Method:


Cream butter with sugar. Add egg and beat well. Add ½ flour and beat to combine. Add milk and remaining flour alternately (this will make a thick mixture). Spread mixture over bottom of greased 23cm (9”) springform pan. Cut quartered apples into thin slices but not all the way through. As you are preparing apples put them in a bowl and squeeze over lemon juice to keep them from going brown. Place drained apples, cored side down, on cake. Bake in a preheated moderate oven (180ºC/350ºF) for 1 hour. While cake is still warm sprinkle with sugar and cinnamon.


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PUMPKIN FRUITCAKE (photo here)

Grease and line a deep 20cm round or square tin.

You need a cup of steamed mashed pumpkin which has gone cold. I also use cold roast pumpkin.

Bring to the boil in a deep pan:

500 grams mixed dried fruit
125 grams raw sugar
1 tablespoon golden syrup
1 cup water
1 teaspoon mixed spice

When it has boiled remove from the heat and add 1 teaspoon bicarb and mix well.  Then allow to cool (it has to be cool enough to add eggs without cooking them!)

Add:

Mashed pumpkin
2 lightly whisked eggs
125 grams wholemeal plain flour
125 grams wholemeal self raising flour

Bake at 160 C for one and a half hours or until cooked.

I usually do a double mix, just as easy to do two as one!  You can use up whatever dried fruit you have on hand - dates, dried cherries, cranberries - whatever needs to  be used up! The recipe is very forgiving.  It makes a very moist cake which  keeps and freezes well.




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Herbed Pumpkin Soup
My variation from Margaret Fulton’s Encyclopedia of Food and Cookery
Note: all measurements are Australian so tbsp is 20g, cup is 250ml



60g(2 oz) butter; 1 large onion, finely chopped; 1.5kg(3 lb) pumpkin, peeled seeded and chopped; 1 tbsp flour; 5 cups boiling water; 1 chicken stock cube; 1 cup hot milk (I sometimes omit this if I want a stronger pumpkin flavour); 1 tbsp butter or 3 tbsp cream (optional in my case); salt and freshly ground black pepper; nutmeg; 2 tbsp chopped fresh  parsley, a little oregano and thyme (or one tbsp dried mixed herbs).


Melt butter in a saucepan and add onion and pumpkin. Cover and cook over a low heat about 10 minutes. Sprinkle flour over vegetables and cook over moderate heat for about 5 minutes, stirring frequently. Combine water and stock cube (also mix in dried herbs if using), add to pan and simmer, covered, until tender. Cool slightly, then sieve or puree with a stick blender adding a little of the hot milk. Gradually stir in remainder of hot milk and simmer gently for about 5 minutes. Just before serving, and for a richer soup, swirl in butter or cream. Season with salt, pepper and a little nutmeg and stir in fresh herbs if using. Serve hot, garnished with croutons if you wish. Serves 6.

This also freezes well so another item to make a double batch of :).

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Pumpkin Scones (photo here)

My variation from Margaret Fulton’s Encyclopedia of Food and Cookery
Note: all measurements are Australian so tbsp is 20g, cup is 250ml

60g (2oz) butter; 2 tbsp caster sugar; ¾ cup cold cooked mashed pumpkin – well drained  (mine was dry roasted as that’s what I had on hand); 1 egg, beaten; ½ cup skim milk; 2½ cups self-raising flour, sifted (I used 50/50 wholemeal and white flours); ½ tsp cinnamon; 1/2 tsp nutmeg; a little milk to glaze

Cream butter with sugar. Add pumpkin and mix well. Add egg, then stir in milk a little at a time. Add flour and spices and mix to a soft dough. Turn out on to a floured board and knead lightly, then roll out to about 2cm(3/4 in) thickness. Cut into rounds with a floured scone cutter. Place rounds on a greased baking tray (or baking paper covered one!) , brush tops with milk and bake in a preheated hot oven (200degC/400degF) for 15-20 mins until golden brown on top and cooked through. Serve hot, split and buttered. Makes about 20.

I usually do a double batch and freeze them in dozens.



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Roasted Pumpkin and Lentil Salad (Heart health)
Serves 4 - My changes are in brackets

500g butternut pumpkin (I used JAP also known as Kent) peeled and cut into 3 cm cubes approximately
2 x 400 g cans brown lentils, rinsed and drained ( I used dried lentils and cooked them myself so there was no added salt. Works out to about a 1 1/4 cups of cooked lentils)
1/2 (1) small red onion, finely chopped
100g baby rocket (200g - I like rocket)
3 tsp red wine vinegar (1 tbsp)
2 tsp extra virgin olive oil (1 tbsp)
120g reduced fat feta cheese (I used regular fat as I already had it)

Preheat oven to 200degrees. Line oven tray with baking paper, bake pumpkin for 30 minutes until soft and lightly browned.
Combine lentils, onion and rocket in a large bowl. Drizzle with vinegar and oil. Season with salt (not for me!) and freshly ground black pepper
Fold pumpkin gently through lentil mixture.
Crumble feta over salad.
Serve



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I've had a couple of requests for a recipe and as I really dislike searching blogs for recipes I thought I'd start a new page for them.

This is the recipe for the Vegetarian Rissoles featured in the 3 October 2012 post.

Vegetarian Rissoles

I’m not sure who to credit for this as I neglected to note the name of the poster on the other forum and I copied it ages ago.

1 1/2 Cups Brown Lentils soaked overnight or you can use canned lentils.
2 Cups Rolled Oats
1/2 Cup of Brown rice cooked ( White rice can be used)
1 large Onion Grated
2 Medium Carrots Grated
2 Large cloves of Garlic Crushed
1/2 Cup Frozen Peas thawed and lightly crushed
1 small potato grated
1 small piece of sweet Potato ( White or Orange) Grated
1 large or 2 small eggs
1 TBLS Ground Cummin
2 TSP Chopped Chilli (optional) from the jar or freshly chopped (if using dried chilli flakes use only 3/4 tsp or to taste.
1 Pkt French Onion Soup
2 TBLS Worstershire Sauce
3 TBLS Tomato Sauce
1 TBLS Dried Mixed Herbs or 3 TBLS Fresh Herbs Chopped

Mix all ingredients together and combine well and set aside in the fridge for up to 2 hours but they only need 1/2 an hour minimum.

Roll into the desired size and roll in either seasoned flour or herbed Breadcrumbs. Shallow fry as for usual rissoles. and serve with side dishes as normal.

This recipe can be cooked as above then placed in a oven dish and pour 1/2 a bottle of Passata and 1 tin of Tomato soup over and bake in oven till tomato mix is nice and thick and serve with mashed veg.

It can also be made into meat balls (veggo balls) and served up with spaghetti as in meatballs and Spaghetti Yum.

Hope you enjoy this it is great and very versatile, and very forgiving. you can use any veg you have as long as you stick to the basic recipe for the rest of the ingredients add whatever you like as long as the consistency before you roll them is like a mince meat consistency.



Oh another variation can be the following.
To the basic mix add 1 cup of chopped nuts any kind can be used but I find peanuts the best they give a great texture. and serve with a satay sauce. Noodles or Rice. 

This recipe is pretty good for weightloss regimes as well as there in little or no fat in it  and it can be baked in the oven rather than shallow fried.



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LINKING AS I DISCOVER RECIPES THROUGH OUT MY BLOG:

*Home made sausage rolls - https://farmfancies.blogspot.com.au/2013/07/homemade-sausage-rolls.html

1 comment:

  1. Thank you kindly Robyn for your Vegetarian Rissoles. I can see why they'd be so tasty, and the variations you mention sound beaut too. Much appreciated :D)

    ReplyDelete