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Monthly Munch Archives 2005
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What do you cook when you are on
the road and what kind of cooking do you avoid. Or do you always
eat out (Coward!) Do you avoid frying food because your van smells for
days afterwards or boiling food because it steams your van up too much.
Or do you depend on your microwave or barbeque (if you are rich enough
to have one!) Let us know what you do. Each month we will
publish a recipe or tip for you to try. If you have a recipe you would
like us to publish we will be only too pleased to oblige, subject to
space.
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Grannies Traditional Christmas Cake
It's that time again to
get the cake ready for Christmas
INGREDIENTS
1½ Cups of good
quality butter
1¾ Cups of brown sugar
16 Medium eggs
4 Pounds of raisins
4 Pounds of currants
1 Pound of finely cut mixed
peel
2 Pounds of flour
1 Pound of blanched almonds,
cut fine
2 Nutmeg, grated and the same
of mace
½ Pint of brandy (Hic!)
1 Tablespoon of lemon juice
1 Teaspoon of baking soda
Method
(1) Cream butter and sugar together well
(2) Add the
beaten egg yolks
(3) Add the
stiffly beaten egg whites
(4) Put all
fruits and nuts together and rub with some of the 2 pounds of flour
(5) Beat
well, then add nuts and brandy
(6) Add the baking soda
(7) Add the mixture to a lined and greased cake
tin of a suitable size
(8) Bake
slowly at
120ºC/275ºF(Gas
1) until cooked (a thin knitting needle should come out dry when
inserted into the middle of the cake when it is properly cooked)
(9) When cool, store in a sealed tin until
required
This recipe dates from about the 1920's but is just as good today
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Roasted Winter Root Vegetables
This is the time to take
advantage of all the underrated winter vegetables that are available
right now, plus they are good for you.
INGREDIENTS
4
Medium sized sweet potatoes (Peeled and cut into 2 inch pieces)
1 Pound of medium sweet
onions (Cut into 1 inch pieces)
2 Beets (Cleaned and cut
into 2 inch pieces)
1 Large turnip (Cleaned
and cut into 2 inch pieces)
2 Carrots (Cleaned and cut
into 2 inch pieces)
3 Tablespoons of extra
virgin olive oil
Sea salt and freshly ground pepper
Method
(1)
Mix all the ingredients together in a large oven proof dish, making sure
that they are all coated
(2) Bake in a preheated oven at
220ºC/425ºF(Gas
7) for approximately 35 to 45
minutes (Stirring occasionally) until the vegetables are tender
Delicious served with thick sliced of baked ham
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Pumpkin Soup, Thai Style
It's that pumpkin time of
the year again. We have had pumpkin soup before so we have decided
to do it Thai style for a change. Delicious
INGREDIENTS
1 Tablespoon
of peanut oil
1 Tablespoon of butter
1 Clove of garlic, minced
4 Shallots, minced
2 Small fresh red chilli peppers, chopped
1 Tablespoon of chopped lemon grass
2 Cups of chicken stock
4 Cups of peeled and diced pumpkin
1½ Cups of unsweetened coconut milk
Method
(1) In a medium
saucepan, heat the peanut oil and butter over low heat
(2) Cook the garlic, shallots, chillies, and
lemongrass in the peanut oil until aromatic but not browned
(3) Add the chicken stock, coconut milk and the
pumpkin and bring to a boil
(4) Cook until the pumpkin is tender.
(5) In a blender, blend the soup in batches to a
smooth consistency
(6) Sprinkle fresh basil over the soup servings
for a garnish
The above amounts should make 6
to 8 servings
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Quick Chocolate Vanilla Nut Fudge
INGREDIENTS
3 Ounces of unsweetened
chocolate
4 Tablespoons margarine
4½ Cups of icing of caster sugar
⅓ Cup of Instant non fat dried milk
½ Cup of golden syrup
1 Tablespoon of water
1 Teaspoon of vanilla extract
½ Cup of chopped nuts
Method
(1) Melt the
chocolate and margarine in the top of a large double boiler
(2) Sift together the powdered sugar and dry
milk
(3) Stir the golden syrup, water, and vanilla
essence into the chocolate mixture
(4) Stir in the sugar and dry milk in two lots
(5) Continue stirring until the mixture is well
blended and smooth
(6) Remove from heat and stir i the chopped nuts
(7) Pour the mixture in to a well greased 8 inch
square pan
(8) Allow to cool and cut into bite sized
squares
The quantities above should
make approximately one and three quarter pounds of fudge and the whole
process should only take about ten minutes
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Potato Pancakes
INGREDIENTS
2 Pounds of potatoes
3 Beaten eggs
4 Ounces of finely chopped onions
2 Ounces of flour
1 Tablespoon of baking powder
4 Fluid ounces of vegetable oil
Salt and pepper to taste
Method
(1) Peel
and coarsely grate the potatoes
(2) Put the grated potatoes in a large
bowl and add the beaten eggs, onions, flour and baking powder
(3) Season with salt and pepper to taste
and mix well
(4) Form the potato mixture in to
approximately 12 evenly sized pancakes
(5) Heat the oil in a large frying pan
(6) Fry the pancakes until they are
tender, turning once when they are well browned on the first side
(7) Remove from the frying pan and drain
well before serving
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Breakfast Apple Muffins
INGREDIENTS
1¾ Cups of flour
⅓ Cup of sugar
2 Teaspoons of baking powder
½ Teaspoon of cinnamon
¼ Teaspoon of salt
¼ Teaspoon of nutmeg
⅛ Teaspoon of Allspice
⅛ Teaspoon of ginger
1
Medium egg
¾ Cup of milk
¼ Cup of vegetable oil
1 Eating apple
2 Ounces of unsalted butter
Method
(1) Peel, core
and chop the apple and place it in a blender with the butter
(2) Blend the apple and butter together on a
slow speed until smooth and put to one side
(3) In a mixing bowl combine the flour, sugar,
baking powder, cinnamon, salt, nutmeg, allspice and ginger.
(4) Mix the egg, milk and oil together
(5) Add the egg, milk and oil, mix to the dry
mix ingredients until they are just moistened
(6) Put a
rounded tablespoon of the resulting batter into a muffin case, add a
rounded teaspoon of the apple mix, and then a further tablespoon of the
batter
(7) Place the muffins cases on a baking
tray, in an oven, pre heated to 200ºC/400ºF(Gas
Mark 6) and bake for 15
to 17 minutes
(8) Remove the cases from the baking tray and
place on a wire rack to cool and sprinkle with rough sugar or crushed
nuts to taste
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Basic Hamburger
It's that time of
the year again when you dust off the barbeque, so why not make your own
burgers.
INGREDIENTS
2 Pounds of
ground lean beef
2 Well beaten eggs
1
Teaspoon of salt
2 Minced onions
½ Cup of
breadcrumbs
Pepper to taste
Method
(1) Mix the
beef, eggs, salt, onions and breadcrumbs together in a large bowl
(2) Add pepper to taste and mix in
(3) Form the mixture into tightly packed,
burger shaped patties of about 6 ounces and about ¾" thick
(4) Barbeque on both side on a medium heat
until golden brown
(5) Serve immediately in a bun with the
sauce of your choice You can't beat
making your own, you know exactly what's in them. You can also add
the variations of you choice, such as horseradish, chives, mustard,
cheese etc. |
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Buttermilk Biscuits
INGREDIENTS
2 Cups of flour
1 Tablespoon of baking powder
1 Teaspoon of salt
½ Cup of butter
½ Cup of buttermilk
Method
(1) Mix all
the dry ingredients with the butter until they become granular
(2) Add the buttermilk and continue mixing
to a soft dough
(3) Knead lightly on a floured surface and
cut into shapes for biscuits about ½ thick
(4) Preheat the oven to 230ºC/450ºF(Gas
Mark 8)
(5) Bake on an ungreased baking sheet for
about ten to twelve minutes
Allow to cool and store in an airtight tin.
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Quick
Chinese Egg Soup
INGREDIENTS
4 Cups of
seasoned chicken broth
½ Cup frozen green peas
1 Beaten egg
2/3 Finely diced green onions
Method
(1) Bring both the broth and the peas to boil in
large saucepan
(2)
Slowly add egg to the boiling broth, stirring constantly
(3)
Sprinkle with onions
(4)
Serve hot
You can also add sliced mushrooms to the soup just before serving, for
extra flavour |
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Quick Chicken
INGREDIENTS
2 Skinned
and boned chicken breasts, cut into one inch cubes (To serve about 6 as
a starter)
¼ Cup of flour
¼ Cup of butter
1 Tablespoon of crushed fresh rosemary (or
¼ teaspoon of dried rosemary)
3 Tablespoon of raspberry vinegar, lemon
or orange juice
1 Tablespoon of finely chopped fresh
parsley
Salt and freshly cracked white pepper to taste
Method
(1) Roll
the chicken breast pieces, a few at a time, in the flour and pat off the
excess
(2) Melt the butter until it sizzles in a
large frying pan
(3) Add the chicken pieces and toss or
stir over high heat for 3 to 5 minutes or until chicken is no longer
pink
(4) Stir in the salt, pepper and rosemary
(5) Add vinegar, lemon or orange juice to
deglaze the pan
(6) Sprinkle the parsley on the top of the
chicken pieces
(7) Serve immediately on warm toast |
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10 Minute Fudge
INGREDIENTS
3 Ounces of
unsweetened chocolate
4 Tablespoons of margarine
4½ Cups of powdered sugar
⅓ Cup of instant non fat died milk
½ Cup of golden syrup
1 Tablespoon of water
1 Teaspoon of vanilla extract
½ Cup of chopped nuts (optional)
Method
(1) Melt
chocolate and margarine together
(2) Sift together the powdered sugar and
dried milk
(3) Stir the golden syrup, water, and
vanilla into the chocolate mixture
(4) Stir in the powdered sugar and dried
milk in two additions
(5) Continue stirring until the mixture is
well blended and smooth
(6) Remove from the heat; stir in the
chopped nuts
(7) Turn the mixture into a greased 8-inch
square pan
(8) Allow to cool and cut into squares
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Christmas Stuffed Dates
Each year for Christmas
we buy a box of dates (I am told it is compulsory!!) however after
Christmas they always seem to be left, so I thought this year we would
make them edible. Here's what I came up with.
INGREDIENTS
8
Ounces of whole pitted dates (approximately 27 dates)
3 Ounces of cream cheese
¼ Cup of icing sugar
1 Tablespoon of grated orange
peel
Method
(1) Mix
the cream cheese, icing sugar and orange peel well together
(2) Slit each date from end to end on one
side
(3) Fill centre of each date with the
cream cheese mixture
(4) Refrigerate
(5) Dust with additional icing sugar just
before serving
They taste great and make an excellent appetiser. As a variation
you can dip the dates in melted chocolate, then refrigerate again until
set. |