Cook Book 1
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Low Cost Easy Meals and Snacks
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Learning to cook your own yummy food means you can:
>» Choose what's on the menu at your place
> Save lots of money by preparing your own meals rather than
eating out all the time
> Learn new skills and put them to practice
» Cook for friends
» Try new foods and experiment with different things
» Pass your knowledge onto others
>» Do it all yourself
The secret to successful cooking is planning
» Check the recipe to make sure you have all the ingredients
» Have all the ingredients ready before you start cooking
» Chop veggies, preheat oven and have the dishes on the bench
waiting.
By learning a few basics you'll be able to whip up a quick meal
when you feel like it, instead of relying on take-away and other
people.
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Shopping Tips to help save you money
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> Only shop once a week — Save time and spend less on 7
impulsive items
> Plan a menu for a week, then make a list and stick to it E
> Spend at least half your food money on basic items such as
bread, rice, pasta, cereal, fruit and veggies 7
> Look for specials
> Check the “used by” “best before” dates 7
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» Plain labeled or no named brands are just as good
> Fresh, frozen or canned fruit and veggies are ALL good
» Don’t shop when you are hungry
> Pay attention at the checkout — mistakes can happen
» If shopping for one:
0 Buy frozen or tinned veggies
O Freeze meat in single portions
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If I buy it, how long will 1t last?? ,
Buying large quantities of food may work out to be cheaper, but A
only ıf you can store it properly and use it before it goes bad. All
items should have a used by date. This tells you how long you can A
keep 1t unopened. Once the food is opened, use the below guide
to help you decide how long you can store it for. A
Storage on the shelf or in the pantry A
Food Item How long can it be stored? 7
Dry noodles 1-2 months
Dry pasta | year 7
5 Flour 6-8 months
) Spices 2-4 vears
di Sauces | year fa
7 Sugar 2 years, sugar does not spoil, but eventually may change flavour.
À NOTE: | Store all opened packets in air tight containers ?
N Foods stored in the freezer y
N | Food Item How long it can be stored? |
An Bacon 1-2 months A
+ Casserole 2-3 months |
À Fish 3-4 months
Г Lamb Chops 2-3 months p |
\¢ Mince 2-3 months (
À) Roasts (beef, lamb, pork, chicken) | 4-6 months 7 (
(9 | Sausages 1-2 months |
| Steak 3-4 months
Г 4 NOTE: | When storing any food in the freezer, wrap food tightly р
$ in plastic wrap or in a freezer bag (
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—— Did vou know...
>» Foods that are “off” or “bad” and will cause food poisoning
may not look, smell or taste any different to food that is safe.
> Bacteria multiply on most foods if given that chance —
particularly if the temperature is between 5-60°c. You need
to keep foods either very cold (refrigerator cold) or very hot
(Steaming hot) and not at room temperature.
» Bacteria can grow easily on chicken, seafood, eggs, red
meats, diary products and even cooked rice.
> Bacteria can also grow in tea towels and dish cloths. Wash
tea towels regularly and hang to keep dry.
How to store food in the fridge:
> Do not store food in a can once you have opened it.
When the can 1s opened, the rusting process starts and this
could make you sick. So transfer food to another storage
container.
> Keep raw meat on the bottom shelf so the juices don’t
drip on to other food.
» Use or freeze meat or leftovers within a day of
preparation.
> Check used by dates.
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Cool cooking tips....
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Vo > If you're trying to save time, keep a jar of crushed garlic,
) ginger and chilli in your fridge so it’s always on hand to add
5 to a stir-fry or pasta dish.
| » Rinsing your hands with lemon juice helps get rid of the
Vo smell of garlic, onions and seafood.
) » Buy a jar of curry paste from the supermarket and keep it in
№ the fridge so you can whip up a quick curry whenever you
feel like it. Try red and green Thai curry pastes and Indian
curry pastes.
> For good health we should have 2 serves of fruit and 5 serves
of veggies every day. A serve 1s equal to a medium potato
or % cup of frozen veggies or 1 banana or 1 medium sized
apple.
> For strong bones we need 3 serves of dairy products each
day. A serve is equal to a glass of milk, a piece of cheese or
a tub of yoghurt.
> There are certain fruits and veggies that should not be stored
together. Apples give off a gas which will turn carrots bitter.
Potatoes will spoil faster when stored with onions.
» To retain good colour in cooked veggies, try steaming, stir-
frying or microwaving them until just cooked (al dente!)
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A Potatoes andionions — take out of plastic bag and store in a
How to store fresh fruit and veggies:
cool dark spot.
» Leafy and root veggies such as spinach, carrots and lettuce
should be left in a plastic bag in the fridge to prevent wilting
and softening.
> Pumpkin pieces should be kept in the crisper section of the
fridge. There is no need to wrap them.
>» Tomatoes can be placed straight in the crisper.
> In hot weather, it is advisable to store fruit in the fridge.
Always cover cut fruit before placing it in the fridge.
How to store meat in the freezer:
Hint: Freezing makes the used by date further away
I. Divide meat into meal sized portions
2. Wrap tightly in glad wrap or freezer bags — make packages
as flat as possible for quick freezing.
3. Write date and name of meat on each package so you can
identify it later.
4. When packing meat in the freezer, make sure there is air
space around each package of meat. Don’t overload the
freezer.
How to thaw something frozen: |
">" Thaw meat afd other frozen food in the fridge. Do not thaw
food at room temperature (on a bench) or in water.
> Only thaw meat in the microwave if you are planning to
cook it straight away. Once thawed, cook immediately.
» Thawed meat should not be retrozen in an uncooked state.
If thawed meat is cooked in a meal such as a casserole if 1s
safe to freeze.
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How to handle and prepare food properly:
> Wash hands in hot soapy water before preparing food and
after touching raw meats.
> Use a different chopping board and utensils when preparing
foods which are “ready to eat” like salad and those which are
“to be cooked” like meat. If you have only one chopping
board, wash well with hot soapy water before re-using.
> Use different utensils for cooked foods never place cooked
foods on plates that have contained raw products such as
meats, poultry and fish.
» When cooking mince, sausages, hamburger patties, rolled
roasts and chicken, make sure they are cooked right through
and there is no pink meat.
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22-252
_ What to do with leftovers: BEE A}
— > Put leftovers in“the fridge to cool. Do not leave to cool on a
- bench. A
» Put leftovers in an airtight container and freeze for a quick
easy meal.
» When reheating foods, heat to steaming hot (above 75°¢) this
will kill any bacteria.
» When reheating in a microwave, check food is heated all the
way through before eating.
» After you have reheated left over food once, if there is any
food left, throw 1t away.
> Use or freeze leftovers within a day of preparation.
Cleaning tips:
» Wash dishes with very hot water and detergent
>» Always wash glasses first so they don’t get food bits on them
» Allow dishes to drip dry
>» Always wash the heavily greasy items last.
|
Al Dente — Pasta cooked until just
enough resistance is left in it to be
felt. Also applied to vegetables
that have been cooked crisp by
steaming, boiling or stir-frying.
Bake — To cook in an oven.
Barbecue — A cooking method
involving grilling food over a
wood or charcoal fire.
Baste — To moisten food during
cooking with pan drippings, sauce,
or other liquid. Basting prevents
food from drying out.
Beat — To agitate a mixture with
the goal of making it smooth
introducing as much air as
possible.
Blanch — A method of cooking in
which foods are plunged into
boiling water for a few seconds,
removed from the water and
refreshed under cold water. This
stops the cooking process.
Blend — Mixing two or more
ingredients together thoroughly.
Blending may be done by hand,
spoon, low speeds of a blender or
electric mixer.
Boil — To cook in water or other
liquid until liquid is bubbling
vigorously.
A-Z of common cooking terms
Braise — To cook in a small
amount of liquid.
Broil — To cook with a direct heat
source above the food.
Brown — Cooking food in a small
amount of fat over a moderate or
high heat until the surface is
brown. Additional cooking will
be required to thoroughly cook the
food.
Caramelise — Gentle browning
that caramelises natural sugars and
other compounds and intensifies
their flavour.
Chill — To cool in a refrigerator,
but not freeze.
Chop — To cut into irregular
pieces. Foods can be chopped
very fine (minced) to coarse.
Coat — Covering food with, or
dipping it into an ingredient such
as flour or sauce.
Combine — Stirring two or more
ingredients together to form a
mixture of an uniform consistency.
Corned — Refers to a meat that has
been salted and cured.
Cream — Mixing one or more
foods (usually fat and sugar) with
a spoon or an electric beater until
soft, smooth and creamy.
DDD
- Crumb — Coating foods with
breadcrumbs, biscuit ¢rumbs or
other foods before cooking.
Cube — Cutting foods such as
vegetables and meat into pieces
with six equal sides.
Deep-fry — To cook completely
submerged in hot oil.
Degrease — To remove the fat that
forms on top of simmering broths,
sauces, jus and braising liquids.
Dice — To cut into very small
cubes.
Dilute — Thinning a liquid or
reducing flavour by adding liquid.
Dissolve — To melt or liquefy.
Drizzle — Pouring a liquid over the
surface of a food in a fine, thread-
like stream.
Dry-fry — To cook food in a non-
stick pan with only a light
brushing or spray of cooking oil.
Dust — A light sprinkle of flour or
sugar over food.
Entrée — A light dish served
immediately before the main
course.
Flake — Breaking food into small
pieces, most often with a fork.
Fold — To incorporate an egg
white foam into a egg yolk foam or
a flour batter without deflating it
so it retains its full leavening
power.
Fry — To cook in hot fat.
Garnish — To add an interesting
and completely edible item to a
plate to make it look more
attractive,
Glaze — To give food a shiny
surface by brushing it with sauce,
aspic, icing or other liquid.
Grate — Cutting foods into smaller
pieces using a grater or food
processor. This is used for firm
foods like carrots and cheese.
Grease — Rubbing the surface of a
pan or dish with fat (and
sometimes flour) to prevent food
from sticking.
Grill — To cook above heat source
in the open air.
Grind — To pass meats or nuts
through a grinder or a food
processor to reduce to small
pieces.
Julienne — To cut into long thin
matchstick size strips.
Knead — Working dough with the
heel of a hand or with the kneading
attachment of a mixer in order to
develop the structure of the bread.
Marinate — To combine foods —
usually meat or seafood with
aromatic ingredients in order to
flavour the food.
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~ Melt — To liquefy a fat or gel by
heating it. a
Mince — To chop very finely.
Mix — To combine ingredients by
hand or with a mixer with the goal
of blending them well and
uniformly together.
Panfry — To cook in a small
amount of oil, butter or other fat,
turning meat or vegetables only
once or twice.
Parboil — To cook partially in
boiling liquid.
Peel — Removing the outer
covering of skin on fruit or
vegetables.
Poach — To cook completely
submerged in barely simmering
liquid.
Puree — To work or strain foods
until they are completely smooth.
Reconstitute — Adding water to
dried or concentrated foods to
restore them in their original form.
Reduce/Reduction — The
technique of cooking liquids down
so that some of the water they
contain is evaporated.
5
Refresh — To rinse just boiled
vegetables under very cold water
to stop their cooking.
Rest — Resting allows the meat to
relax after cooking, so the juices
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become redistributed in the meat
and aren’t lost when carving.
Roast — The purpose of roasting is
to create a golden brown crust on
the surface, but properly cooked in
the centre. When roasting, no
liquid comes in contact with the
food — only hot air, or if the roast
is being basted in hot fat.
Rub-in — Lightly combine flour
With fat using fingertips.
Sauté — To cook over a high heat,
tossing meat or vegetables
regularly in a small amount of fat.
Scald — To heat milk just below
boiling point. Also used to
immerse a vegetable or fruit in
boiling water to remove the skin.
Score — Making shallow cuts,
notches or lines on the surface of
meat or food to increase
tenderness, preventing fat from
curling or making food look
attractive.
Sear — To brown the surface of
pieces of meat by submitting them
to an intense initial heat.
Shallow Fry — To cook food in a
small amount of hot fat (usually 1-
2mm).
Shred — To cut into fine strips.
Simmer — To maintain the
temperature of a liquid just below
boiling.
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Skim — To lift and discard any
unwanted foam or fat from the
surface of stock, broth; sauce or
soup. ¡o
Smother — To cook in a covered
pan with a little liquid over a low
heat.
Steam — To cook in steam by
suspending foods over (not in)
boiling water, in a covered pot or
steamer.
Stew — A cooking method nearly
identical to braising but generally
involving smaller pieces of meat,
and hence a shorter cooking time.
Stir — Mixing ingredients in a
circular motion.
Stir-fry — Chinese technique of
cooking thin slivers of meat and
vegetables in hot oil.
Sweat — To cook foods over a
gentle heat, usually covered or
partly covered until they release
their moisture.
Tepid — Slightly warm. Use two
parts cold liquid to one part boiling
liquid.
Thicken — To make a thin paste by
mixing flour, cornstarch or
arrowroot with an equal amount of
cold water and then stirring the
paste into a hot liquid and cooking
lt, stirring constantly until the
liquid has thickened.
Toss — Gently mixing ingredients
together by turning them over
using two forks or a fork and
spoon.
Whip — To beat with the goal of
introducing air.
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How to cook....
Rice and Pasta
How to cook rice:
Rice swells up when cooked. One cup of uncooked rice becomes 3
cups of cooked rice. Allow % to 1/3 cup of uncooked rice per
person.
Absorption method:
Serves 4
|. Place 1 cup of rice and 2 cups of water in a saucepan with a
tight-fitting lid.
2. Bring to boiling point, stirring occasionally.
3. Cover and simmer for approximately 20-25 minutes for white
rice and 40-45 minutes for brown rice or until liquid has been
absorbed and rice 1s tender.
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Microwave Method:
Served 4
|. Place 1 cup of rice and 1 % cups of water in to a microwave
rice container.
2. Cook for 12-14 minutes stirring occasionally.
3. Allow to stand for 5 minutes.
Boiling Method:
Serves 4
1. Boil 8 cups of water in a large pan.
2. Add 1 cup of rice and boil rapidly without a lid tor 12
minutes for white rice and 30-40 minutes for brown rice.
3. Drain in a colander and wash with hot water.
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How to cook pasta:
Pasta includes macaroni, spaghetti and noodles (just to name a
few). Pasta swells up when cooked. One cup of dry macaroni
becomes 2 cups of cooked macaroni. Allow between % -1 cup of
uncooked pasta per person.
1. Choose a saucepan large enough to hold 4 cups of water and
| 7% cups of uncooked pasta. Bring water to the boil.
2. When water is boiling, add pasta. Stir a little until water :
comes back to the boil. 7
3. Boil with lid off until pasta becomes tender. Test by
squashing or cutting a piece. Pasta should be tender but firm A
\ (al dente). Drain and use.
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‘How to cook...
~~ Vegetables
Boiling:
1. Put washed and cut veggies in a pot with a small amount of
water.
Bring to the boil on the stove.
Boil until they are tender but not soggy.
. Drain well using a strainer.
——5
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a Microwaving:
|. Place prepared veggies in a shallow microwave proof dish,
(9 cover with plastic wrap.
> Microwave for about 2 minutes, and then carefully check if
they are soft enough. Cook longer if needed.
Roasting:
|. Heat oven to 180-200".
2. Put a small amount of oil in a shallow ovenproof dish.
3. Place veggies such as potato, pumpkin, sweet potato, carrots
and onions in the dish. You may like to add garlic or
sprinkle with herbs.
4. Bake in oven for about 45 minutes turning veggies once or
twice during this time.
Steaming:
1. Use a steamer that fits into a saucepan. Fill saucepan until
water almost touches the steamer.
Place veggies in the steamer and place lid on saucepan.
Bring water to the boil.
. Cook until veggies are soft.
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Mashed Potatoes
Ingredients
e 3-4 potatoes, peeled and quartered
e | tbsp butter
e milk
e Salt and pepper
Method
1. Cook potatoes in boiling water until tender
2. Mash well with a potato masher
3. Stir in butter and sufficient amount of milk to make potato
creamy
4. Salt and pepper to taste
Variations
e Stir in grated cheese
e Add cooked diced bacon and corn kernels
e Add fresh herbs
Cheese and Potato Bake -
a 5
Ingredients
e 1 small onion, chopped and cooked
о 6 medium potatoes, peeled and sliced
e 2/3 cup milk
e | cup grated cheese
Method
e In a casserole dish layer potato and onion
e Pour milk over the top and sprinkle with cheese
e Bake in a moderate oven (180°c- 200°c) until potatoes are
tender.
Variations
e Cook in a microwave - cover with cling wrap, prick plastic
and cook on high for 10 minutes or until tender.
e Add cooked diced bacon and garlic into layers
e Use half potato, half sweet potato instead of just potato
Ingredients
/a cabbage, shredded finely
e | red capsicum, chopped
1 cup celery, sliced finely
| large carrot, grated
/” cup mayonnaise
1 tbsp lemon juice
Method
1. Mix everything together until coated lightly with the
mayonnaise
2. If required add a little extra mayonnaise
- Potato Salad
Ingredients
e 500g potatoes, peeled and cut into large cubes
e 3 bacon rashers, trimmed and diced
o 3 eggs, boiled and chopped
e | cup mayonnaise
/ cup sour cream
Method
1. Place potatoes into a saucepan and cook them until tender but
firm. Drain and allow to cool.
A 2. Cook bacon in a fry pan until crisp
\ 3. Add bacon, shallots, eggs, mayonnaise and sour cream to
Y potatoes
\ 4. Mix lightly and place in a serving bowl
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Variations
e Add | tsp curry powder or 1 tsp mustard seeds or 1 tsp
paprika to mayonnaise mix
¢ Add corn and chopped capsicum to mixture
Scrambled Eggs
Serves 1-2
Ingredients
e 2eggs
o [-2 tbsp Milk
e Salt and Pepper
e Butter
Method
1. Beat eggs well then add milk, salt and pepper
2. Brush pan with butter and heat
3. Add egg mixture and stir over gentle heat until thick (do not
overcook)
4. Serve with hot toast
(9 e Add diced bacon and tomato
) * Add | tsp curry powder
0 e Add mixed fresh herbs
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French Omelette
Serves 1-2
[ngredients
e 2 Eggs
e Pepper
Method
|. Beat eggs and pepper with a whisk for 30 seconds
2. Heat a pan with a little butter or oil.
3. Pour in eggs and stir briskly for a few seconds
4. As the omelette begins to set lift edges to cause unset egg to
run to bottom of the pan.
5. When egg no longer runs freely but is still creamy on the
centre, remove from heat and fold omelette in three.
Variations
ое Add chopped cooked bacon and 1 tsp of finely chopped
shallot to egg mixture
e Add a little grated cheese into egg mixture
e Fry some chopped mushroom in a little oil then add to egg
mixture
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Pancakes
Ingredients
| cup plain flour
2 eggs
72 cup milk
/ cup water
| tbsp melted butter
Method
1. Sift flour into bowl ГА
2. Make a well in the centre, drop in beaten eggs :
3. Gradually add milk, water and melted butter, beating until
smooth.
4. Grease a fry pan and heat on medium high temperature
5. Pour in sufficient batter for one pancake
6. When edges are set, turn to brown the other side
Serving suggestions
e Maple syrup e Chocolate sauce or
* Lemon and sugar nutella
* Banana and honey * Ham and cheese
Apple and cinnamon
An Makes approx 12 a ñ =
v Ingredients
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5 ® 3 tbsp sugar “ =
à e % cup milk 7
NV e | cup self-raising flour a
y ® 2 tsp butter or 1 tbsp cream ne
Method 4
Ve |. Place egg, sugar and half the milk in a bowl |
\ 2. Whisk well with a rotary beater (if available) A
(a 3. Sift flour and add to mixture 4
| 4. Add remaining milk until batter is the consistency of thick Г =
5 cream. Add melted butter or cream =
\ >. Beat until smooth then pour tablespoonfuls onto a preheated 6 pr
? and greased fry pan. 3
| 6. When surface is bubbly turn with a spatula and cook on other в ;
5 side 3
| 7. Serve with jam and cream a
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Ingredients
e 2 cups self-raising flour
® 2 tbsp butter
® 74-1 сур milk
e extra flour for rolling
Method
. Sift flour into a bowl
. Rub butter into flour with fingertips
. Make a well in the centre
. Pour milk in all at once and using a knife mix quickly and
lightly until a moist dough is formed
. Turn out onto a floured board/bench. Knead lightly and press
out into 2.5¢m thickness
. Cut out with a scone cutter and place close together on a
floured tray
. Bake in a hot oven (200*c-230*c)
. Serve hot or warm with butter or jam and cream
+. Guacamole
—
Traditional
[ngredients
e | very ripe avocado
e | tbsp lemon juice
1 large tomato, diced finely
1 medium onion, chopped finely
1 small chilli, diced (optional)
Method
1. Mash avocado until smooth
2. Add other ingredients and mix well
Basic
[Ingredients
1. 1 ripe avocado
2. 7 cup sour cream
3. Salt and pepper
Method
1. Mash avocado until smooth and stir in sour cream
2. Add salt and pepper to taste
French Onion Dip
Ingredients
eo 250g sour cream
) 1 packet French onion soup mix
|
” Method
Ny |. Mix together well and set in fridge for | hour
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\ Sweet Chilli Dip
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N Ingredients
N e 250g packet cream cheese
| ® | cup sweet chilli sauce
N Method
Ne e Place sour cream on a plate and cover with sweet chilli sauce
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Cob Loaf
Ingredients
e | cob loaf
e 500gm sour cream
e | packet frozen spinach, thawed and drained well
e | packet spring vegetable soup mix
Method
|. Mix sour cream, spinach and soup until well combined.
refrigerate.
2. Cut open the top of the cob loaf to make a lid.
3. Pull out the bread from inside the loaf and break into bite
sized pieces.
Place dip mixture into cob loaf and place lid on top.
Use bread to eat dip inside, and pull cob apart once bite sized
pieces are gone.
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- Pizza Scrolls
4 puff pastry sheets, thawed
| packet cream cheese softened
| tsp dried herbs
/4 cup pizza sauce
100gms salami, thinly sliced
1 red capsicum, finely diced
1 red onion, finely diced
8 mushrooms, finely diced
Method
I.
Cook onion until soft
Mix cream cheese and dried herbs until well combined
Place sheet of pastry on table. Spread with cream cheese
mixture and pizza sauce leaving lcm clear on one end.
. Place one layer each of salami, capsicum, onion and
mushroom on top, spreading evenly.
. Starting with end opposite of lem clear pastry, start rolling
tightly and seal at end with milk or egg wash.
- Cut roll into even pieces, approximately 2cm wide and place
on a baking paper line tray (so scroll is visible from top)
. Bake in moderate oven (180°c) until scroll is puffy and
cooked through.
Ingredients
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Minestrone Soup
Ingredients
* 3 bacon rashes, roughly chopped
2 carrots, peeled and chopped
2 celery sticks, chopped
1 onion, diced
2 garlic cloves, crushed
1 L beef stock
300g can red kidney beans, drained
e 425g can diced tomatoes
e | cup small pasta
Method
8. Add bacon, carrots, celery, onion and garlic to a large
saucepan and cook over a high heat uncovered, stirring often,
for 5 minutes.
9. Add beef stock, red kidney beans, pasta and tomatoes to the
pan, cover and bring to boil.
10. Reduce heat to medium-low and simmer covered
stirring occasionally for 30 minutes or until pasta is cooked.
Note: This can be frozen
—
- Pumpkin Soup. ен
Ingredients
| kg rich-coloured pumpkin, peeled and cut into pieces
* [ onion, peeled and chopped
e 4 cups of chicken or beef stock
® pepper
e 2-1 cup cream
Method
1. Place pumpkin and onion into a large saucepan. Add stock
and pepper and cook until soft.
. Cool then place into a blender, about one-third at a time, and
blend until smooth
. Lastly add cream and mix well
. Check flavour and add more seasoning if necessary
Heat but do not boil. Serve immediately
Garnish with a little chopped parsley and a swirl of cream
Note: This can be frozen
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- Sausage Rolls À
à Ingredients ‘
5 ® 2 sheets of puff pastry, thawed
à e 500g sausage mince
V * | onion, chopped finely @
4 e [tbsp dried herbs м, )
К ® | tbsp tomato sauce \ :
у * legó, whisked Xe
x |
у Method ne
X 1. Mix sausage mince, onion, herbs and tomato sauce well o”
A 2. Cut puff pastry in half Г
Y, 3. Divide mince mixture into four (4) portions and shape into a
A sausage/ log shape the length of pastry 6,
Vy 4. Place mince log onto pastry in the middle.
4 5. Brush egg mixture along one side and roll up to enclose Г
filling. )
у 6. Cut into even pieces and brush with egg mixture 7
| 7. Bake in a moderate oven (180° c- 200°c) for 30 minutes or
9 until golden brown 1
\ Note: Can be frozen at method number 5 (before cooking)
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Ingredients
Savoury Chicken Wings - y
l kg chicken wings or wingettes
/2 Cup tomato sauce
1/3 cup BBQ sauce
2 tsp worcestershire sauce
Ya cup brown sugar
2 tsp paprika (optional )nm Г
Method Л
|
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Combine tomato sauce, BBQ sauce, worcestershire sauce,
brown sugar and paprika. 7
Place chicken into a shallow dish and cover with marinade
Cover and refrigerate for at least 2 hours ГА
Preheat oven to moderate (180-c-200'c).
Line baking tray with baking paper. Place single layer of В
chicken on the tray and cook for 25-30 minutes or until
golden brown.
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-Zucchini Slice
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Ingredients
e 5eggs, beaten
e | cup self raising flour
2 medium zucchini, grated
e | carrot, grated
e | onion, diced finely
Ne e 200gm bacon, chopped
e | cup cheese, grated
+ e /cupoil
NI Method
|. Cook bacon and onion until soft and place in a bowl
. Add remaining ingredients together and mix well
. Place mixture into well greased slice pan, or muffin pans
. Bake in a moderate oven (180°¢) for 30 minutes or until
| cooked through.
9 Note: This can be frozen
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