All Recipes – Recipes

French onion loaf

Ingredients

1 tbsp butter
80ml olive oil
2 medium onions, peeled and thinly sliced (about 300g)
2 tsp picked thyme leaves
1 tsp fine sea salt
½ tsp caster sugar
1 tsp red wine or sherry vinegar
200g plain flour
1½ tsp baking powder
¼ tsp baking soda
50g wholemeal flour
70g Gruyere cheese, grated, plus 20g extra
20g parmesan cheese, finely grated
¼ tsp freshly ground black pepper
2 large eggs
60g sour cream
160ml milk

Directions

Line the base and sides of a standard loaf tin (measuring about 20cm x 10cm across the base) with baking paper, leaving an overhang on each of the long sides.
Put the butter, 1 tablespoon of the olive oil, onions, thyme and ½ teaspoon of salt in a large frying pan and place over medium-low heat. Cook, stirring regularly, until the onions soften and begin to caramelise (about 8-10 minutes). Add the sugar and red wine (or sherry vinegar), stirring for a few seconds, then remove from heat. Transfer the onions to a plate and set aside to cool a little.
Preheat the oven to 175C fan-forced (195C conventional). Sift the plain flour, baking powder, baking soda and remaining ½ teaspoon salt into a large bowl, then add the wholemeal flour, grated cheeses and the black pepper. Stir to combine.
In another bowl, whisk together the eggs, sour cream, milk and remaining 60ml of olive oil until combined, then pour into the dry ingredients. Fold in the cooled onions.
Scrape the batter into the prepared loaf tin, then scatter the extra Gruyere cheese on top. Place on the middle shelf of the oven and bake for 40-45 minutes or until a skewer inserted into the middle of the loaf comes out clean.

https://www.theage.com.au/goodfood/recipes/french-onion-loaf-20240805-p5jzle.html

Nat’s Carbonara

Ingredients

10 rashes Panchetta/bacon
Parmasen
3 Egg Yyokes
1 Whole Egg
4 Cloves Garlic

Directions

Mix Eggs and Cheese
Pan on medium heat, add butter
Put Pasta on with water and salt
Cook Bacon and Garlic
Add Pasta to Garlic and Bacon in pan
Add some Pasta Water
Add Salt and Pepper
Turn it off and let it cool slightly
Slowly introduce Egg mix to Pasta
Add Cheese and Pepper

Roti Bread

Ingredients

225g Plain Flour
½ Teaspooon Salt
1 Tablespoon Oil
150ml Warm Water

Directions

Place the flour, salt and 1tbsp oil in a bowl. Add 150ml warm water and mix to a soft dough. If the mixture feels too dry add a little more water, if too wet add a little flour.
Turn the dough onto a lightly floured work surface and knead until smooth. Cover with cling film and leave to rest for 10 mins.
Divide the dough into 6 equal pieces and roll each one out to an 18cm diameter circle.
Heat a heavy-based frying pan until hot, a little splash of water should spit when the pan is hot. Grease the pan lightly with a little oil and place one roti in the pan. Cook for 1-2 mins until the roti starts to puff up and the underneath is brown in places. Flip the roti over and cook on the other side for 1 minute.
Keep the roti warm in a clean tea towel while cooking the remainder.

Sesame Peanut Butter Noodles Recipe

Ingredients

200g of your favorite Asian noodles
2 tablespoon pure sesame oil
1½ tablespoon peanut butter
2 tablespoon honey
2 tablespoon soy sauce
1½ tablespoon rice vinegar
1 garlic clove, minced
½ teaspoon grated fresh ginger root
3 sliced green onions
1½ teaspoon sesame seeds

Directions

Cook and drain the noodles according to the package directions.
In a medium bowl, add the sesame oil, peanut butter, honey, soy sauce, rice vinegar, garlic, and ginger. Whisk until well combined. The peanut butter should completely break down to create a smooth sauce.
Pour the sauce over the hot noodles. Toss to coat.
Optional: top each serving with 1 sliced green onion and ½ teaspoon of sesame seeds.

Mild Kimchi-style Sauerkraut

Ingredients

½ medium white cabbage, quartered lengthwise, hard core removed, sliced into 1½-2cm ribbons
1½ red onions, halved and sliced
½ Tablespoons sea salt or kosher salt
2 Teaspoons garlic, grated
1 Teaspoons ginger, grated
1 Teaspoons sugar
1 Tablespoons fish sauce or soy sauce
2-4 Teaspoons chilli flakes, according to tastev
1 Teaspoons paprika
2 x 250ml clean jam jars with tight-fitting lids

Directions

Mix the cabbage with the onion in a large bowl, sprinkling the salt between the layers as you fill it. Massage the salt into the veg. Leave it for about 2 hours.
Stir in the garlic and ginger and mix well.
Spoon the cabbage mixture and the juices into jars.
Pack the mixture down in the jars, pressing it into the mixture. Leave 1.5-2cm space at the top. If there is not enough liquid to cover the mixture you can top up either with a few teaspoonfuls of filtered water or brine (made with 1 tsp sea salt dissolved in 200ml filtered water).
You can use a stone or piece of ceramic to keep the veg submerged. Place the sealed jars on a plate to catch any overflow. Keep them at room temperature, out of direct sunlight. For the first few days, open the jars daily and press down the contents, to release the bubbles formed by the sauerkraut.
After 3-4 days, gently mix in the rest of the ingredients and compress the contents until they’re covered with liquid again.
Then repeat this compressing process every few days for 1-2 weeks (usually about 1 week will do) tasting each time you open the jar, continue until it is fermented to your taste.
Then store the jars in the fridge for 2-3 months.

Spinach Cashew Pesto

Ingredients

4 Cups Spinach
⅓ Cup Cashews
2 Cloves Garlic (roasting optional)
⅓ Cup Olive Oil
1 Tablespoon Parmesan Cheese

Directions

Using a food processor, pulse the spinach, cashews and garlic until finely chopped
While the food processor still running, add the olive oil and process until it’s smooth and creamy
Add the cheese and quickly pulse one last time
Serve with your favourite pasta and extra parmesan cheese

Cauliflower, Potato, and Pea Curry

Ingredients

¼ cup cooking oil
1 tablespoon ground coriander
1½ teaspoons ground cumin
½ teaspoon turmeric
¼ teaspoon dried red-pepper flakes
1 cauliflower, cut into large florets
4 potatoes peeled and cut into 5cm pieces
1 cup canned crushed tomatoes in thick puree
½ cup chopped cilantro
½ cup water
1 teaspoon salt
1 cup frozen petite peas

Directions

In a large deep frying pan, heat the oil over moderate heat. Add the coriander, cumin, turmeric, and red-pepper flakes and stir
Add the cauliflower and potatoes and cook, stirring frequently, until the vegetables start to soften, about 5 minutes
Add the tomatoes, 1/4 cup of the cilantro, the water, and the salt. Bring to a simmer, reduce the heat to low, and cook, covered, until the vegetables are tender, about 15 minutes
Stir in the peas and the remaining 1/4 cup cilantro and cook, covered, until the peas are tender, about 2 minutes longer

Phở

Ingredients

2kg Oxtail (3cm pieces)
4 Tablespoons Salt
1 Unpeeled Garlic Bulb
4 Large Unpeeled Onions
150g Unpeeled Ginger
2kg Beef Brisket
185ml Fish Sauce
80g Rock Sugar
1.6kg Fresh Rice Noodles – 200g per person
400g Trimmed Sirloin, thinly sliced
4 Spring Onions, sliced
Black Pepper, freshly ground
Coriander Sprigs
1 Cup Bean Sprouts
1 Bunch Asian Basil
2 Bird’s eye Chilies, sliced
1 Lemon, cut into wedges
1 Lime, cut into wedges
Spice Bouch
½ Tablespoon Coriander Seeds
½ Tablespoon Cumin
½ TablespoonFennel Seeds
8 Whole Cloves
5 Star Anise
2 Cassia Bark, 10cm in length
1 Tablespoon Whole Black Peppercorns
40cm Square Piece Muslin Cloth

Directions

In a large pot, submerge the oxtail in cold water, add 3 Tablespoons of the salt and soak for 1 hour, then drain.
Spice Pouch: Dry roast each ingredient separately in a frying pan over medium heat until fragrant. Cool, then coarsely grind. Add the ground spices to the Muslin Square and the up tightly in a knot. Set aside
Heat Barbecue grill or char grill pan over medium-high heat and grill the unpeeled garlic, onions and ginger evenly for about 15 minutes in total intil all sides are blackened.
Peel the blackened skins and discard them, chop roughly.
Put the Oxtail, Beef Bones, Brisket and 6 litres of cold water in a stockpot and bring to the boil.While the stock is boiling, constantly skim any impurities off the surface for 15 minutes. Then reduce the heat to a low simmer.
Add the fish sauce, remaining 1 tablespoon of salt, rock sugar, garlic, onions, ginger and spice pouch.
Cover and simmer for 4 hours, or until the stock has reduced to almost half
Strain the stock through a muslin cloth. Remove the brisket, set aside to cool, then thinly slice
Blanch each portion of noodlesin boiling water for 20 seconds. Drain, then transfer to a serving bowl
Place four slices of brisket on top of the noodles, followed by four slices of raw sirloin. Pour over the hot stock to cover the noodles and beef
Garnish with 1 tablespoon of spring onion, a pinch of black pepper and a coriander sprig to each bowl
At the table, add Chilli, Bean Sprouts, Basil and a squeeze of Lemon or Lime

Simplicity Chocolate Cake

Ingredients

2 Tablespoons Butter
2 Tablespoons Cocoa
1 Cup Self Raising
1 Cup Sugar
½ Cup Milk
2 Eggs
½ Teaspoon Vanilla
½ Teaspoon Instant Coffee

Directions

Grease an 8″ ring tin, Heat oven to 180°
Melt Butter
Put all other ingredients in bowl and add butter
Beat for 3 minutes
Put in tin, bake for 30 minutes.

Variations:

Coffee – 3 ½ Teaspoons of Instant Coffee Mixed with 3 Tablespoons of Hot Water then cooled.

Orange – Greated Rind of one Orange plus Two Tablespoons Orange Juice

Lemon – Greated Rind of one Lemon plus Two Tablespoons Lemon Juice

Cinnamon – 1 Heaped Teaspoon Cinnamon

Banana – 1 Ripe Mashed Banana

Fruit – Add 2 Tablespoons Dried Fruit

Wholemeal – Use Wholemeal Self Raising Flour

Lasagna

Ingredients

1 packet Lasagna noodles
500g chuck steak, minced
2 tablespoons olive oil
1 large onion, chopped finely
1 clove garlic, crushed
½ cup claret
2 large tomatoes, chopped
2 rashers bacon, chopped
Rosemary spikes
6 thin slices Mozzarella cheese
Abundant grated cheese
1 x 250g can tomato paste mixed with 3 cups of water OR
2 cans peeled tomatoes OR
1 kg ripe red tomatoes

Directions

Heat oil, add garlic and onion, stir over medium heat until onion has softened
Add steak and bacon and stir until meat has changed colour
Add the tomatoes and stir for another 3 mins
Add tomato paste, claret, rosemary, salt & pepper to taste
Stir over medium heat for 5 mins
Put lid on and simmer about 60 mins
Put alternative layers of noodles, meat sauce and grated cheese into a shallow, greased dish, finishing with sauce
Arrange the slices of cheese on top and bake in a moderate oven for 30 minutes