Recipes

Try these variations:

Fry 2 diced rashers of bacon with the leek.
For a creamier soup replace half the water with milk.
Use chicken or beef stock in place of water.
Add ½ cup red or brown lentils.
Omit cumin and add mixed chopped herbs 5 mins before removing from heat.
Serve with a dollop of sour cream or yoghurt.
For a hearty meal, serve with melted cheese on toast or crusty wholemeal bread rolls.
If there is any left over use it as a base for a casserole.

PORTUGUESE PUMPKIN SOUP

This recipe is from "Grass Roots" magazine no. 162.  An interesting variation on the ever popular pumpkin soup.

1          Onion diced............................... 700 grms Pumpkin cubed
2         cloves Garlic..............................     1 tbsp Worcester sauce
1 sml    Chilli (to taste) .......................     6 cups Chicken stock
25 mm Ginger root grated................ 150 ml     Coconut milk
¼ tsp   Turmeric ....................................     1 tbsp  Lemon juice
¼ tsp   Cumin ...........................................   50 gm   Mushrooms sliced
¼ tsp   Coriander....................................     2 tsp   Fish sauce
1         Lime leaf ...................................                Salt & Pepper to taste
1        Apple diced.................................                Shallots to garnish

Saute onion, garlic, chilli and ginger until onion is translucent.  Add turmeric, cumin, coriander and lime leaf.  Cook until fragrant.  Add apple, pumpkin, Worcester sauce and stock and cook until pumpkin is soft.  Sieve or blend until smooth.  Add coconut milk, lemon juice, mushrooms and fish sauce then bring to boil.  Season and serve garnished with shallots.

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MAIN COURSES

SALMON LOAF

Quick and easy but fancy enough for guests.  Can be made in microwave or conventional oven. Serve hot or cold.

2  cans salmon, drained (reserve
     liquid) & bones removed....................     1  onion
    milk..............................................................     oil or butter
2  cups dry breadcrumbs.......................     parsley to taste
2  eggs beaten...........................................      salt & pepper to taste
1  tablesp lemon juice..............................     

Fry onion in a little olive oil or butter.
Add enough milk to reserved salmon liquid to make 1 cup.
Mix thoroughly with remaining ingredients and pour into loaf dish.
Cook at 160 °C oven for approx 1 hour.
OR microwave on high until centre is set - 7 to 11 mins.
Let stand 5 mins.
Serves 4-6

Maureen's version:
Replace breadcrumbs with rice flour and almond meal.
Add some vegetables.

Colleen's version:

To the original recipe add the following:

4 tbls tomato paste

2 tsp fish sauce

2 tsp lime juice

2 can corn kernels

   coriander

EASY ONE-POT MEAL

This recipe was passed on by my sister Bev.  It's another quick and easy dish for those times when you need a hearty meal with minimum preparation time and effort.

300 gms mince ................ 1 tablsp oil
1  onion ................................. 1 pkt chicken noodle soup
1   carrot ............................ 1 teasp curry powder
2  sticks celery................. 1 tablsp soy sauce
½ capsicum...........................   water
¼  cabbage ......................... ½ cup cooked rice

Brown mince in electric fry pan in oil.   Add onion and fry until soft. 
Add remainder of vegetables and fry until just soft.
Add soup, curry, soy sauce and water.  Cover and cook about 10 mins, until mince is cooked.
Add cooked rice, heat and serve.

You can use any combination of vegetables - zucchini, corn, beans, peas ... whatever you have.

I sometimes use instant noodles and chicken stock instead of chicken noodle soup.

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DESSERTS

FOOLPROOF CUSTARD

For years I had trouble making a custard.  It was either too thin, too thick, lumpy or it curdled.  I finally developed this foolproof method.  

3/4 cup skim milk powder
2 1/4  cups water
1 tblsp raw sugar
1/2 teasp vanilla essence
2 beaten eggs - room temperature.

Put skim milk powder, water & sugar in a large saucepan - stir until milk powder has dissolved.   Bring to the boil, stirring occasionally.  Add vanilla essence and remove from heat.
Pour about 1/4 cup of boiling milk mixture into beaten eggs - while stirring. This warms the eggs and prevents curdling.
Pour the egg mixture into the remaining milk mixture.  Stir briskly until well combined.
Put the lid on the saucepan and leave it undisturbed in a warm place for at least an hour - longer is better.  It will thicken as it cools.
Do not be tempted to move the saucepan - don't even lift the lid.

Note: Some people have reported that their custard does not thicken.  Use eggs at room temperature - not straight from the 'fridge.  Make sure the milk is boiling before you pour it onto the eggs.  The custard should start to thicken as soon as the eggs are mixed in.

Try these variations:

Baked custard - Pour into a small casserole dish.  Top with nutmeg & butter dobs.  Cook in a basin of water in a slow oven for about an hour.

Bread & butter custard - as for baked custard but top with buttered bread (or raisin bread) and nutmeg. 

Baked rice custard - add 2 or 3 tablespoons of cooked rice to baked custard.

Peita's baked fruit custard - add banana, sultanas, apples etc.

OATMEAL PASTRY