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September
24
2006

WHITE CHOCOLATE & MACADAMIA SLICE

[WD – CHRISTEE-LEE’S KITCHEN] 

250g PACKET OF PLAIN CHOCOLATE BISCUITS (CRUSHED)

150g BUTTER (MELTED)

395g CAN OF SWEETEND CONDENSED MILK

2 cups MACADAMIA NUTS (COARSELY CHOPPED)

2 cups WHITE CHOCOLATE CHIPS

1 ¾ cups DESICCATED COCONUT

1teaspoon VANILLA EXTRACT

PREHEAT OVEN TO MODERATE 180 DEG C.

LIGHTLY GREASE 20CM X 30CM SLICE PAN, LINE BASE AND SIDE WITH BAKING PAPER.

IN A BOWL, COMBIME BISCUIT CRUMBS AND MELTED BUTTER, MIX WELL. PRESS MIXTURE IN TO PREPAIRED PAN AND BAKE FOR 5 MINUTES, ALLOW TO COOL.

IN A LARGE BOWL, COMBINE CONDENSED MILK, MACADAMIAS, CHOCOLATE CHIPS, COCONUT AND VANILLA.

POUR OVER BASE, BAKE FOR 25 TO 30 MINUTES OR UNTIL GOLDEN AND SET.

COOL IN PAN, CUT INTO SQUATES, STORE IN AIR TIGHT CONTAINER

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September
24
2006

STUFFED ZUCCHINI

[JO’S KITCHEN] 

2 MEDIUM ZUCCHINI

2 BACON RASHERS [diced]

125g CAN CORN KERNELS [drained]

1 TOMATO [finely chopped]

2 SHALLOTS [finely chopped]

2 CLOVES GARLIC

2 TABLESPOONS SOUR CREAM

SALT

BLACK PEPPER

GRATED TASTY CHEESE

BOIL ZUCCHINI UNTIL JUST TENDER. DRAIN, COOL & CUT IN HALF LENGTHWISE. SCOUP OUT SEEDS. FRY BACON UNTIL CRISP ADD SHALLOTS & CRUSHED GARLIC & STIR OVER MEDIUM HEAT UNTIL SHALLOTS HAVE WILTED. REMOVE FROM HEAT & ADD ZUCCHINI SEEDS, CORN & TOMATO. DRAIN TO REMOVE EXCESS JUICE. WHEN COOL ADD SALT, FRESHLY GROUND PEPPER & SOUR CREAM. FILL ZUCCHINI, TOP WITH GRATED CHEESE & GRILL UNTIL CHEESE IS MELTED & BROWNED.

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September
24
2006

CAULIFLOWER AU GRATIN

[WW DINNER PARTY P48] 

1 SMALL CAULIFLOWER

45g BUTTER

3 TABLESPOONS PLAIN FLOUR

1 ½ CUPS MILK

60g CHEDDAR CHEESE

SALT

PEPPER

½ CUP FRESH BREADCRUMBS

30g CHEDDAR CHEESE [extra]

15g BUTTER [extra]

REMOVE STALK FROM CAULIFLOWER, CUT INTO LARGE FLOWERETS. COOK IN BOILING, SALTED WATER UNTIL TENDER, REMOVE FROM HEAT, DRAIN.

MELT BUTTER IN PAN, ADD FLOUR, STIR UNTIL SMOOTH, COOK 1 MINUTE. REMOVE FROM HEAT, ADD MILK GRADUALLY, STIR UNTIL SMOOTH, STIR OVER LOW HEAT UNTIL SAUCE BOILS & THICKENS. REMOVE FROM HEAT, ADD GRATED CHEESE, SALT & PEPPER, STIR UNTIL CHEESE MELTS.

SPREAD HALF SAUCE OVER BASE OF OVENPROOF DISH, ARRANGE CAULIFLOWER ON TOP OF SAUCE, SPREAD REMAINING SAUCE OVER CAULIFLOWER.COMBINE BREADCRUMBS, EXTRA GRATED CHEESE & EXTRA MELTED BUTTER. SPRINKLE CRUMB MIXTURE ON TOP OF CAULIFLOWER. BAKE IN MODERATE OVEN [180C] FOR 15 TO 20 MINUTES OR UNTIL GOLDEN BROWN.

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September
24
2006

BAKED TOMATOES

[WW DINNER PARTY NO 2 P116] 

3 MEDIUM TOMATOES

30g BUTTER

SALT

PEPPER

2 TABLESPOONS CHOPPED PARSLEY

2 SHALLOTS

CUT TOMATOES IN HALF, PUT INTO GREASED OVENPROOF DISH. DOT EACH TOMATO HALF WITH BUTTER, SPRINKLE WITH SALT & PEPPER. BAKE, UNCOVERED, IN MODERATE OVEN [180C] 10 MINUTES. SPRINKLE WITH COMBINED PARSLEY & CHOPPED SHALLOTS.

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September
24
2006

VEGETABLE SOUP

[NORMA’S KITCHEN]

4 LAMB SHANKS

1 LAMB NECK

5-6 litres WATER

BOIL MEAT IN WATER UNTIL COOKED. ALLOW TO COOL & SKIM OFF EXCESS FAT. REMOVE MEAT FROM BONES. DISCARD BONES, CHOP MEAT FINELY & RETURN TO SAUCEPAN.

½ CUP PEARL BARLEY

2 LARGE ONIONS

2 LARGE CARROTS

3 STICKS CELERY

4 CUPS DICED PUMPKIN

2 LARGE POTATOES

4 CUPS CAULIEFLOWER

1 MEDIUM TURNIP

2 BEEF CUBES

SALT

DICE ALL VEGETABLES VERY FINELY. ADD TO SOUP WITH BARLEY, BEEF CUBES & SALT. BRING TO BOIL & SIMMER UNTIL COOKED & BARLEY IS SOFTENED.

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September
24
2006

CHICKEN & CORN SOUP

[WW CHINESE P16] 

1kg CHICKEN PIECES

2 litres WATER

2.5cm piece GREEN GINGER

1 ONION

4 PEPPERCORNS

3 SPRIGS PARSLEY

1 TEASPOON SALT

470g CAN CREAMED CORN

SALT

PEPPER

2 CHICKEN STOCK CUBES

1 TEASPOON SESAME OIL

4 TABLESPOONS CORNFLOUR

4 TABLESPOONS WATER

2 EGG WHITES

2 TABLESPOONS WATER [extra]

2 SLICES HAM

5 SHALLOTS

½ TEASPOON GRATED GREEN GINGER [extra]

4 SHALLOTS [extra]

2 CHICKEN BREAST FILLETS [cooked]

PUT CHICKEN PIECES IN LARGE SAUCEPAN WITH WATER, PEPPERCORNS, PEELED & SLICED GINGER, PEELED & QUARTERED ONION, PARSLEY & SALT. BRING TO BOIL REDUCE HEAT & SIMMER GENTLY, COVERED, FOR ONE & A HALF HOURS. REMOVE ANY SCUM FROM TOP OF STOCK, STRAIN THROUGH MUSLIN, RESERVE SIX CUPS OF STOCK.

COMBINE IN LARGE SAUCEPAN THE RESERVED STOCK, CREAMED CORN, CRUMBLED STOCK CUBES, EXTRA GINGER, CHOPPED SHALLOTS, SALT, PEPPER & SESAME OIL, BRING TO BOIL. MIX CORNFLOUR TO A SMOOTH PASTE WITH FOUR TABLESPOONS WATER, ADD TO SOUP, STIR UNTIL SOUP BOILS & THICKENS, REDUCE HEAT, SIMMER ONE MINUTE.

BEAT EGG WHITES & EXTRA WATER LIGHTLY, ADD TO SOUP IN A THIN STREAM, STIRRING WELL SHREAD CHICKEN BREAST, FINELY SLICE HAM. ADD HAM & 1 CUP OF CHICKEN TO SOUP, HEAT GENTLY. SERVE TOPPED WITH EXTRA FINELY CHOPPED SHALLOTS.

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September
24
2006

VANILLA PASSIONFRUIT SLICE

[ FC BISCUITS & SLICES P45 ]

2 SHEETS READY-ROLLED PUFF PASTRY

CUSTARD

1/3 CUP CUSTARD POWDER

¼ CUP CASTER SUGAR

1 CUP CREAM

1 ½ CUPS MILK

½ TEASPOON VANILLA ESSENCE

ICING

¼ CUP PASSIONFRUIT PULP

25g UNSALTED BUTTER

1 2/3 CUPS ICING SUGAR

PREHEAT OVEN TO MODERATELY HOT [ 210C ]. LINE TWO OVEN TRAYS WITH BAKING PAPER. PLACE PASTRY SHEETS ON PREPARED TRAYS & PRICK ALL OVER WITH A FORK. BAKE 10 TO 15 MINUTES OR UNTIL GOLDEN & CRISP. COOL ON WIRE RACK.

BLEND CUSTARD POWDER, SUGAR & CREAM IN MEDIUM HEAVY-BASED PAN. GRADUALLY STIR IN MILK & STIR CONSTANTLY OVER MEDIUM HEAT UNTIL CUSTARD BOILS & THICKENS. REMOVE FROM HEAT. STIR IN ESSENCE. PLACE PLASTIC WRAP ONTO THE SURFACE OF CUSTARD TO PREVENT A SKIN FORMING. COOL COMPLETELY.

PLACE ONE SHEET OF PASTRY ONTO A BOARD. SPREAD CUSTARD EVENLY OVER SURFACE. TOP WITH REMAINING PASTRY SHEET UPSIDE DOWN.

COMBINE PULP, BUTTER & ICING SUGAR IN MEDIUM HEATPROOF BOWL.STAND OVER PAN OF SIMMERING WATER & STIR UNTIL ICING IS SMOOTH & GLOSSY; REMOVE FROM HEAT. SPREAD ICING EVENLY OVER PASTRY. REFRIGERATE SEVERAL HOURS OR UNTIL PASTRY SOFTENS SLIGHTLY. CUT INTO SQUARES USING SERRATED KNIFE.

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September
24
2006

STRAWBERRY HAZELNUT SLICE

[WW DINNER PARTY P100]

3 EGGS [separated]

½ CUP CASTER SUGAR

1 CUP SELF RAISING FLOUR

3 TABLESPONS GROUND HAZELNUTS

3 TABLESPOONS HOT WATER

1 TEASPOON BUTTER

2 TABLESPOONS COINTREAU OR GRAND MARNIER

2 TEASPOONS MILK

EXTRA ICING SUGAR

1 TABLESPOON STRAWBERRY JAM

1 TEASPOON WATER

FILLING

1 PUNNET STRAWBERRIES

½ CUP ICING SUGAR

3 TEASPOONS GELATINE

1 ½ TABLESPOONS WATER

300ml CREAM

BEAT EGG WHITES UNTIL SOFT PEAKS FORM, GRADUALLY ADD SUGAR BEATING WELL AFTER EACH ADDITION. ADD YOKES ALL AT ONCE BEAT ONLY UNTIL COLOUR IS EVENLY MIXED THROUGH. SIFT FLOUR SEVERAL TIMES, THEN SIFT FLOUR & HAZELNUTS OVER EGG MIXTURE& FOLD THROUGH LIGHTLY [RETURN ANY REMAINING HAZELNUT IN SIFTER TO BOWL]. COMBINE HOT WATER & BUTTER, STIR UNTIL BUTTER MELTS, POUR ALL AT ONCE OVER MIXTURE, FOLD THROUGH QUICKLY. GREASE 28X18cm [11X7 INCH] LAMINGTON TIN. LINE WITH GREASEPROOF PAPER THEN GREASE PAPER. POUR MIXTURE INTO TIN & BAKE IN MODERATE  [190C] OVEN 20 TO 25 MINUTES OR UNTIL LIGHTLY BROWNED & ELASTIC TO TOUCH. TURN IMMEDIATELY ON TO WIRE RACK TO COOL.

CUT CAKE IN HALF HORIZONTALLY. LINE TIN WITH ALUMINIUM FOILBRING FOIL UP LONG SIDES OF TIN [ TO HELP REMOVE FINISHED SLICE]. PLACE BOTTOM HALF OF CAKE IN TIN, SPRINKLE COMBINES COINTREAU & MILK OVER CAKE. SPREAD PREPARED FILLING OVER CAKE, PLACE REMAINING HALF OF CAKE ON TOP. REFRIGERATE UNTIL FILLING HAS SET.

TO SERVE, REMOVE SLICE FROM TIN, TRIM EDGES & DUST TOP WITH EXTRA ICING SUGAR. HEAT JAM & WATER IN SAUCEPAN, PUSH THROUGH SIEVE. CUT RESERVED STRAWBERRIES IN HALF, BRUSH WITH GLAZE & PLACE ONE ON EACH SERVE.

FILLING

RESERVE 3 STRAWBERRIES FOR DECORATION. WASH & HULL REMAINING STRAWBERRIES, BLEND ON HIGH SPEED 30 SECONDS. ADD ICING SUGAR & BLEND A FURTHER 30 SECONDS. SPRINKLE GELATIN OVER WATER, STIR OVER HOT WATER UNTIL DISSOLVED, COOL SLIGHTLY. WHIP CREAM UNTIL SOFT PEAKS FORM, STIR IN STRAWBERRY MIXTURE, QUICKLY FOLD IN DISSOLVED GELATINE.

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