SAUCES, DRESSINGS AND MARINADES



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Introduction

Contemporary Cuisine draws upon food from around the world. These recipes, however, make no attempt to adhere strictly to tradition but often mix and match elements from diverse cuisines. They also freely make advantage of things like microwaves and food processors as well as take into account the reality of what is readily available in the supermarket. The aim is tasty, easy to prepare, healthy food.

Most of these recipes lean to the vegetarian but some meat and fish dishes are included as well. With the meat dishes the meat is an optional extra ingredient in all but one.

Growing up between Canada, the Caribbean, and North Queensland with English Canadian and Dutch Indonesian parents I absorbed an appreciation of the taste of foods from a diversity of cultures. In the early 1980’s as a young adult I set out to explore the world. Somehow I found myself in Washington D.C. where I began to take on catering jobs. It happened to be the right place, at the right time, with the right product. My food caught on and soon was in demand with a number of excellent clients. These included corporations, embassies, the arts community, and even the White House.

This went on for three years when an opportunity arose to take my services to Europe for an Embassy. After a couple of years in Europe however I began to more and more appreciate and miss the good life in Australia. I returned home to Townsville and was given the opportunity to work in the Metro East Side Café created by my sister Lesley. The Metro was quite a special place and had become a local institution. This was the first time I had worked with my family. We all share a love for the same food style, and it was very stimulating. After a time, I married and had children. Though I maintain my love of food I now only prepare it for those I love.

The recipes which follow are some of my favorites that I wish to share.

Please enjoy!

Meredith Starck

Recipes

|p. | |p. | |

|4 |JAVANESE CHIILI SAUCE |22 |REFRIED BEANS |

|4 |BANANA CHUTNEY |23 |TOASTED PEPITAS |

|5 |INDONESIAN PEANUT SAUCE |23 |GUACAMOLE |

|5 |SZECHUAN PEANUT SAUCE |24 |MEXICAN FIESTA |

|6 |OLD SOUR | |(Nachos, Enchiladas Tacos, and |

|6 |DIJON VINAIGRETTE | |Quesadillas) |

|7 |TOASTED SESAME DRESSING |25 |KEY WEST CHICKEN |

|7 |RICH VINAIGRETTE |26 |Kilaw |

|8 |COTTAGE CHEESE HERB DRESSING |27 |RICH SPAGHETTI SAUCE |

|8 |AVOCADO CREAM CHEESE DIP |28 |LASAGNA |

|9 |YELLOW PEPPER DRESSING |28 |MUSHROOM BRUSCHETTA |

|9 |CREAMY HERB DRESSING |29 |EGGPLANT PARMIGIANA |

|10 |CAESAR SALAD DRESSING |30 |TASTY TUNA BUNS |

|10 |YOGURT RAITA |30 |BARLEY PINE-NUT PILAF |

|11 |PLUM SAUCE |31 |FRIED FISH FL KEYS STYLE |

|11 |BASIL TOMATO SOY SAUCE |31 |POLENTA & FRIED PLANTAIN |

|12 |FRESH CORIANDER CHUTNEY |32 |PUMPKIN FRUIT CAKE |

|12 |SPINACH TERRINE |32 |WALNUT SHORTBREAD |

|13 |VEGETABLE TERRINE |33 |CANADIAN BUTTER TARTS |

|13 |NUT TERRINE |33 |MATRIMONY SLICE |

|14 |Falafel |34 |LESLEY’S COOKIES |

|14 |TABOULI POLENTA SALAD |34 |TOLL HOUSE COOKIES |

|15 |ROASTED EGGPLANT PATE |35 |HONEY DATE & COCONUT CAKE |

|15 |OLIVE PATE |35 |SUPER SIMPLE CITRUS PIE |

|16 |PESTO DRESSING |36 |Italian Chocolate CAKE |

|16 |PESTO AND CHEESE TERRINE |36 |QUICK CHERRY COBBLER |

|17 |CURRIED VEGETABLE Fritatta |37 |CHOCOLATE SQUARES |

|17 |SZECHUAN PASTA SALAD |37 |DATE CHOCOLATE & ALMOND TORTE |

|18 |GADO GADO |38 |COCONUT FLAN |

|18 |MIE NOODLES |38 |AMBROSIA |

|19 |CUCUMBER & COCONUT |39 |Banana Fritters |

|20 |BAMI GORENG |39 |Lime Sauce |

|20 |RICH VEGETABLE RISOTTO |40 |BUTTERMILK PANCAKES |

|21 |JALAPEÑO CORN MUFFINS |40 |CRÈME BRULEÉ FRENCH TOAST |

|21 |CORN LOAF |41 |SOUR CREAM POPPYSEED CAKE |

|22 |TOMATO AND CILANTRO SALSA |41 |CITRUS GLAZE |

[pic]birdseye chili

JAVANESE CHILI SAUCE

Ingredients:

1 cup onions (2 medium)

1 tsp birdseye chili

1 tsp cracked pepper

2 tbs dark soy sauce

1 tbs brown sugar

2 tbs olive oil

½ cup crushed peeled tomato

2 tbs tomato ketchup

Method:

Peel and chop onions to roughly the size of your little fingernail. Chop chili finely. Heat oil in skillet. Fry onions, chili and cracked pepper until they are very brown (this enhances the flavour). Lower heat and add the remaining ingredients. Simmer for 5 minutes.

Note:

A sweet-hot chili sauce. Excellent condiment for meat, vegetable and egg dishes also can be mixed with sour cream for a spicy dip.

BANANA CHUTNEY

Ingredients:

3 large onions

2 cups sultanas

2 cups chopped dates

2 tbs. chopped candied ginger

10 bananas sliced

2 cups apricot nectar

1½ cups white vinegar

pinch of salt

Method:

Mix ingredients in a saucepan. Cook on medium heat until thick. We love this chutney and use it on sandwiches with cheese and meat. It’s also a wonderful condiment with any Asian food. Refrigerate, it keeps very well.

INDONESIAN PEANUT SAUCE

Ingredients:

2 heaped tbs finely chopped ginger

500 ml. peanut butter

½ cup brown sugar

½ cup white vinegar or lemon juice

3 tbs soy sauce

¼ cup water

Method:

Blend ingredients in blender. Add additional water as needed to reach a thick creamy

consistency and a rich dark colour.

Note:

A wonderful sauce for salads, meats and vegetables.

Acknowledgment:

An old family recipe originating from my grandmother, Eva

Hering-Van der Kamp's family in Java and refined by my mother, Jacqueline Pember Hering.

[pic]ginger

SZECHUAN PEANUT SAUCE

Ingredients:

1 tbs garlic

1½ tbs ginger

¼ cup soya sauce

¼ cup vinegar

½ cup sesame oil

2 tbs peanut butter

½ tsp chili flakes or 1 birdseye chili

½ tsp cracked pepper

½ cup vegetable oil

2 tbs shallots

Method:

Finely chop ginger, garlic and shallots. Blend ingredients in blender.

Note:

This is one of my favorite sauces, it’s versatility makes it indispensable. Great for pasta, vegetables, and salads; also a good marinade for meat and chicken.

[pic]Tahitian limes

OLD SOUR

Ingredients:

300 ml lime juice

1 tbs salt

Method:

Mix fresh lime juice and salt in cork stoppered bottle. Store at room temperature. Allow to ferment for at least two weeks before using. Keeps for months. Use like vinegar on salads, vegetables, fish and meat. Also good for marinades and sauces as a substitute for fresh lemon or lime juice.

Note:

An old West Indian method of preserving lime juice.

DIJON VINAIGRETTE

Ingredients:

1 cup olive oil

1 cup white vinegar

1 tsp cracked pepper

⅓ cup tomato ketchup

3 tbs seeded Dijon mustard

Method:

Mix all ingredients in a bottle and shake well, refrigerate.

Acknowledgment:

A simple, tasty salad dressing from my sisters, Hilary Simmons and Lesley Powers.

TOASTED SESAME DRESSING

Ingredients:

4 tbs toasted sesame seeds

½ cup vegetable oil

2 tbs lemon juice

2 tbs honey

2 tsp curry powder

2 cups sour cream or 1 cup sour cream and 1 cup yogurt

Method:

Toast sesame seeds until golden brown. Mix ingredients, thin out with a little water as

the mixture becomes quite thick.

Note:

A good rich dressing for pumpkin, potato, and sweet potato salads. Also an excellent dip with raw vegetable antipasto.

Acknowledgment:

My sister, Lesley Powers

RICH VINAIGRETTE

Ingredients:

350 ml olive oil

75 ml vinegar

1 large clove garlic

1/4 tsp salt

1/2 tsp pepper

1 tsp dried mixed herbs

2 heaping tbs mayonnaise

1 tsp seeded Dijon mustard

Method:

Mix all ingredients. Garlic should be crushed or finely chopped. Shake well before using. Commercial mayonnaise helps the dressing to stay mixed after shaking and lends a creamier texture. Refrigerate when not in use.

Note:

Makes an excellent marinade for artichoke hearts either canned or freshly steamed.

[pic]coriander, basil, and parsley

COTTAGE CHEESE HERB DRESSING

Ingredients:

250 ml. cottage cheese

½ cup plain yogurt

2 tbs mayonnaise

1 cup fresh herbs (basil, coriander, mint and parsley)

1 tsp cracked pepper

1 tbs water

Method:

Chop herbs roughly and mix all ingredients, use water according to the thickness desired.

Note:

A really good sauce for fish burgers, sandwich spread and dips.

AVOCADO CREAM CHEESE DIP

Ingredients:

250 gm cream cheese

1 avocado

1½ tsp cumin

2 green onions

juice of ½ lemon

Method:

Mash avocado and add to softened cream cheese and mix in remaining ingredients.

Acknowledgment:

Wolf Creek Lodge, British Colombia

[pic]garlic

YELLOW PEPPER DRESSING

Ingredients:

3 yellow peppers

1 large onion

2 cloves garlic

2 tbs olive oil

½ cup fresh basil

salt and pepper to taste

Method:

Dice yellow pepper and onion. Crush garlic. Fry garlic, onion and peppers for ten minutes, lower heat to a simmer for thirty minutes. Blend basil in a food processor until quite fine and add remaining ingredients.

Note:

A very nice sauce to accompany chicken and beef.

CREAMY HERB DRESSING

Ingredients:

3 hard-boiled eggs

2cups olive oil

1 cup white vinegar

¼ cup seeded Dijon mustard

3 cloves garlic

1 large bunch fresh herbs (use mixture of basil, parsley and dill)

salt and pepper

Method:

Chop garlic and herbs. Blend all ingredients in blender or processor. Refrigerate before use.

Acknowledgment:

My sister, Lesley Powers

[pic]garlic

CAESAR SALAD DRESSING

Ingredients:

1 raw egg

1 clove garlic

6 tablespoons lemon juice

¾ cup olive oil

½ cup grated fresh Romano or parmesan cheese

1 teaspoon cracked pepper

1 tablespoon Worcestershire sauce

Method:

Blend in blender or food processor.

Note:

Toss with strips of cos lettuce or to make a bigger salad, cut silverbeet and sugarloaf cabbage thinly and add croutons.

Simple croutons:

Cut day old sliced bread into small cubes. Toss with olive oil, dried basil, and mixed herbs. Bake in slow oven for 30 minutes.

[pic] cumin

YOGURT RAITA

Ingredients:

2 cups plain yogurt

½ English cucumber

½ cup fresh mint

1 tbs ground cumin

Method:

Chop cucumber and mint. Mix all ingredients. Chill before serving.

Note:

Yogurt raita is a traditional Indian condiment. I have discovered that it also goes well with various Mediterranean dishes such as Arabic vine leaves and Moroccan spiced chicken.

PLUM SAUCE

Ingredients:

225 gm fresh plums or 1/2 cup of plum jam

2 tbs soy sauce

⅓cup hoisin sauce

½ tsp chili pepper

Method:

Stew plums until they are soft, drain water. Blend ingredients in a food processor till smooth. Serve at room temperature.

Note:

A great dipping sauce for spring rolls.

BASIL TOMATO SOY SAUCE

Ingredients:

1 large bunch fresh basil

1 punnet cherry tomatoes

⅓ cup soy sauce

1 tbs olive oil

Method:

Chop basil roughly and halve tomatoes. Fry basil on a moderate heat for a couple of minutes. Add tomatoes and soy. Simmer for five minutes.

Note:

A tasty condiment for rice and noodle dishes. Serve at room temperature.

[pic]basil

[pic]coriander

FRESH CORIANDER CHUTNEY

Ingredients:

2-3 bunches fresh coriander

½ grated fresh coconut

1 medium onion

2 tbs ginger

2 green chili

1 tsp sugar

salt and pepper to taste

lemon juice & zest

Method:

Grate coconut. Peel ginger and chop finely. Chop chili including seeds. Place all ingredients in a food processor and blend until smooth.

Note:

This is a very special chutney, rich and tasty. Particularly good with Asian food as a

condiment to large feasts.

SPINACH TERRINE

1 bunch of silverbeet.(steamed).

3 eggs

250 gram cottage cheese

1 large onion

½ cup feta cheese

1 tsp cracked pepper

¼ tsp salt

1 tbs olive oil

Method:

Chop onions finely and sauté in olive oil, cook until onions are transparent. Transfer onions into the food processor and add remaining ingredients. Mix well for 15- 20 seconds. Preheat oven to 180 degrees. Line loaf pan with baking paper. Pour ingredients into the loaf pan and bake for one hour. Test with a wooden skewer. If it comes out clean the terrine is ready. For the best results cool and refrigerate for a couple of hours before serving. I think it tastes even better the following day.

VEGETABLE TERRINE

Ingredients:

3 cups mixed vegetables

250 gms cottage cheese

3 large eggs

3 silverbeet leaves

¼ cup flour

2 tbs dried mixed herbs

2 tbs fresh basil

salt and pepper to taste

2 tabs butter

Method:

Chop all vegetables into small 1/2 cm cubes. Sauté butter and herbs for two minutes add vegetables and chopped spinach. Continue to sauté on a moderate heat for about ten minutes. Put all ingredients in the food processor and blend until there are a few pieces left, giving the terrine more texture. Pour all ingredients into a greased loaf or saddle tin. Bake in a preheated oven 180C for 50 minutes. Allow to cool well before slicing.

NUT TERRINE

Ingredients:

1½ cups celery

1½ cups onions

2 tbs dried mixed herbs

2 tbs vegetable oil

1 cup walnuts

1 tbs sesame seeds

½ cup oats

½ cup flour

250 gms cottage cheese

3 large eggs

1 tbs fresh parsley

salt and pepper to taste

Method:

Chop onion and celery into small pieces. Heat oil adding the mixed herbs, onions and celery. Sauté until soft, remove from the heat and cool. Add chopped walnuts and parsley. Mix together the remaining ingredients. Pour into a greased and baking paper lined loaf tin. Bake for 45- 50 minutes at 180°. Let the terrine cool before slicing.

[pic]basil

[pic]cumin

FALAFEL

Ingredients:

| 1 cup cooked polenta (corn meal) |1 tsp salt |

|2 slices wholemeal bread |½ tsp cumin |

|2 tbs lemon juice |¼ tsp basil |

|2 tbs flour |¼ tsp pepper |

|2 tbs tahini |¼ tsp turmeric |

|2 cloves chopped garlic |cayenne to taste |

|1 egg |2 cups drained chick peas |

|2 tbs chopped parsley | |

Method:

In the food processor blend all the ingredients except the chick peas. Add the chick peas and do a quick blend keeping the consistency rough. Make round patties and fry them in olive oil about 4 minutes on each side. You can also bake them without the oil.

Note:

This is a Middle Eastern staple and great vegetarian dish. Yogurt raita, spinach terrine, and eggplant paté go well together with falafel to make a complete meal.

TABOULI POLENTA SALAD

Ingredients:

| 2 cups boiling water | ¼ cup olive oil |

|½ tsp salt |juice of 1-2 lemons |

|1 cup bulgar wheat |salt and pepper to taste |

|1 cup cooked warm polenta (corn meal) |1 cup chopped cherry tomatoes |

|1 cup chopped coriander |¾ cup chopped Lebanese cucumber |

|½ cup chopped green onion tops | |

Method:

Pour boiling water over the bulgar, let it sit for 30 minutes to absorb. Stir in the warm polenta and add remaining ingredients. Chill to enhance flavour. Garnish with cherry tomatoes and cucumber.

Note:

This is another middle eastern classic, Yogurt raita, spinach terrine, and eggplant paté, or olive paté all complement this dish. Add some pita or flat bread and you have a feast!

ROASTED EGGPLANT PATÉ

Ingredients:

2 large eggplants

2 cloves garlic

1 lime or lemon

1 tsp cracked pepper

½ cup fresh coriander

¼ cup fresh parsley

½ cup plain yogurt

1 tbs salt

olive oil

Method:

Peel and slice eggplant. Sprinkle liberally with salt and leave for two hours, this process helps to take out the water in the eggplant. Prepare the remaining ingredients for the food processor. Peel and chop garlic, chop coriander and parsley including the stems. Preheat your oven to 150. Wash off the eggplant with water and pat dry. Grease a baking sheet with olive oil and place the eggplant on the sheet, bake for 40 minutes. Blend all ingredients until smooth refrigerate or serve at room temperature.

Note:

A good addition to antipasto.

OLIVE PATÉ

Ingredients:

250 gram green stuffed olives

250 gram walnuts

1/2 cup mayonnaise

Method:

Roast walnuts for twenty minutes. Drain olives. Put ingredients in the food processor.

Acknowledgment:

My mother, Jacqueline Hering.

[pic]olives

[pic]parsley, basil, & garlic

PESTO DRESSING

Ingredients:

1 bunch parsley

2 bunches basil

3 cloves garlic

¼ cup pine nuts

¾ cup grated parmesan cheese

½ tsp cracked pepper

¼ tsp salt

¾ cup olive oil

1 cup plain yogurt

½ cup sour cream

⅓ cup water

Method:

Place the first seven ingredients in food processor. Slowly add the oil while blending. Final consistency should be that of a thick paste. At this stage you have pesto base for traditional Italian pasta or a wonderful rich spread for sandwiches.

To complete your pesto dressing, add the yogurt, sour cream, and water to half of the pesto concentrate. Mix with a wooden spoon. The remaining pesto base keeps well in the refrigerator for future use.

PESTO AND CHEESE TERRINE

Ingredients:

2 packets Philadelphia cream cheese ( 250 gram)

⅔ cup plain yogurt

¼ cup sour cream

2 tbs water

Pesto base (See above)

Method:

Line a loaf tin with wax paper. Prepare pesto in the food processor and set aside. Mix

softened cream cheese with yogurt and sour cream, slowly add the water. The terrine is

constructed in layers, the first layer being the cheese followed by the pesto. Repeat for a total of four layers each of cheese and pesto. Refrigerate for at least twelve hours for the layers to mould together.

[pic] cumin

CURRIED VEGETABLE FRITATTA

Ingredients:

3eggs

250 gram cottage cheese

⅓ cup yogurt

3 cups mixed vegetables

¼ cup flour

1 cup cooked rice

1 large onion

2 tsp curry powder

½ tsp turmeric

½ tsp cumin

½ cup of cooked brown lentils

salt and pepper to taste

1 tbs sesame seeds

1 cup grated cheddar cheese

1½ tbs olive oil

Method:

Fry the spices, onions and vegetables together for about 10 minutes on medium heat. Allow to cool and mix in remaining ingredients, except for cheese. Place mix in deep baking dish, top with cheese and cook in pre-heated oven at 180° for 50 minutes.

SZECHUAN PASTA SALAD

Ingredients:

| 500 gms spiral pasta |1 stalk celery |

|1 red capsicum |3 green onion |

|1carrot |1 cup cherry tomatoes |

|1 zucchini |1 cup Szechwan peanut sauce (see p. 4). |

|1 cup green beans | |

Method:

Cut the capsicum and carrot Julienne style. Slice the beans and celery on the diagonal. Slice the zucchini into ½ rounds. Cut cherry tomatoes in half. Chop green onions. Cover the beans with water and micro- wave for 3 minutes, drain. Cover the zucchini with water and mico-wave for 1 minute, drain. Cook pasta al denté style, about 6 minutes. Mix together with a good amount of dressing. Garnish with toasted peanuts and chopped mint.

GADO GADO

Ingredients:

1 cup spinach

1 cup sugar loaf cabbage

1 cup purple cabbage

1 stalk celery

1½ cup Lebanese cucumber

1 punnet cherry tomatoes

1 boiled potato

½ cup green beans

½ cup snow peas

2 hard boiled eggs

Method:

All the vegetables are seasonal and can be alternated with your own favorites. Thinly slice the spinach and cabbage. Cut the potato into thin rounds. Slice the celery diagonally. String the green beans and snow peas, slice the beans diagonally and the snow peas into halves. Steam the vegetables. Serve vegetables arranged on a platter in layers. Top with thinly sliced eggs. Refrigerate. Top with peanut sauce (see p.4) just before serving.

Note:

Gado Gado is a traditional Indonesian dish. This is a version with some Western elements.

MIE NOODLES

Ingredients:

1 package mie noodles

1 medium onion

1 clove garlic (chopped)

1 tabs. chopped ginger

2 tsp. turmeric

1 tabs. vegetable oil

2 tabs. kechap manis soy sauce

½ cup chopped cherry tomatoes

Method:

Soak noodles in warm water 40 minutes before serving. Heat oil and fry chopped onions, garlic, ginger and turmeric. Sauté, for a couple of minutes, lower the heat and add about ½ cup of water. Drain the noodles and add them to the simmering spices and cook for another 5-10 minutes on low heat. Toss with soy sauce and chopped tomatoes.

Note:

Tastes great with peanut sauce.

JAVANESE CUCUMBER AND COCONUT

Ingredients:

1 continental cucumber (seeded, peeled, and cubed)

1 medium onion, chopped

½ cup grated coconut

1 tsp turmeric

1 tsp curry powder

1 tsp chopped ginger

1 birdseye chili (optional)

¾ cup white vinegar

1 tbs vegetable oil

Method:

Heat oil and add spices for a couple of minutes. Add onion and fry for 5 minutes. Add coconut, stirring for 3-4 minutes then remove from heat. Heat vinegar on low heat. Place the cucumber in a tall glass jar, add onion mix and pour on vinegar. Allow to cool and then refrigerate. This tasty condiment keeps very well. A good accompaniment to many spicy dishes.

Acknowledgment:

My mother Jacqueline Hering, who made food that inspired her children to become cooks.

BAMI GORENG

Ingredients:

1 package mie noodles

1 medium onion

½ cup chopped celery

½ cup chopped capsicum

1 tsp turmeric

1 tsp curry powder

2 tsp chopped ginger

1 cup grated carrot

¾ cup shredded sugar-loaf cabbage

¼ cup plus 1 tbs sweet soy (kecap manis)

1 tbs vegetable oil

½ cup water

Method:

Soak noodles in warm water for 30 minutes. Fry spices in oil with onions until they are well browned. Add celery and capsicum then stir-fry for a couple more minutes. Add the carrot & cabbage and cook for a further 5 minutes. Add drained noodles, soy, and water. Simmer all for 10 minutes longer. As an option you can add strips of steamed chicken breasts.

RICH VEGETABLE RISOTTO

Ingredients:

4 Roma tomatoes (thinly sliced)

1 medium onion (peel and chop onion, carrot and celery)

1 medium carrot

1 stalk of celery

1 clove of garlic

780 ml chicken or vegetable stock

370 ml dry white wine

170 ml water

10 gms butter

olive oil as called for below

340 gms arborio rice ( Tilda is a good product)

5 silverbeet leaves (cut thinly, without the vein)

1/3 cup grated parmesan or Romano.

½ tsp cracked pepper

Method:

Drizzle tomato slices with olive oil, bake on a high heat for 20 minutes then set aside. Blend the garlic and vegetables in the food processor. Simmer stock, wine, and water. Using a large soup or pasta pot, heat butter and 1 to 2 tbs olive oil, add vegetables and fry for 10 minutes. Add rice, then one cup of stock. When stock is almost absorbed, add more. Continue adding stock and stirring. As you add more stock, do so one half cup at a time. Frequent stirring is essential to successful risotto. This should take about 30 minutes in all. The risotto should be creamy and the rice slightly al denté. Stir in the tomatoes and silverbeet then turn off heat and cover the pot allowing the silverbeet to steam in the mix for two to three minutes. Serve with parmesan and pepper.

Note:

Risotto waits for no one. Serve immediately.

[pic]garlic

[pic] jalapeño

JALAPEÑO BUTTERMILK CORN MUFFINS

Ingredients:

3 tablespoons butter

2 cups cornmeal

1 cup plain flour

1 teaspoon baking soda

1 teaspoon salt

2 cups creamed corn

4 jalapeño peppers (chopped fine)

225 gm sharp cheddar cheese (grated)

½ cup olive oil

4 eggs lightly beaten

2 cups buttermilk

Method:

Combine cornmeal, flour, soda, and salt. Stir in corn, peppers, and cheese. In a separate bowl mix olive oil, eggs, and buttermilk. Stir together and fill muffin tin about ¾ full in each space. Bake for 20 minutes at 200º. Makes about 22 muffins.

CORN LOAF

Ingredients:

2 x 420 gm cans whole kernel corn (or 2 cups fresh corn)

2 cups grated cheddar cheese

2 jalapeño peppers (chopped fine)

½ cup finely chopped onion

¾ cup milk

2 large eggs, lightly beaten

1 cup polenta (corn meal)

1½ tsp chopped garlic

½ tsp baking soda

Method:

Combine ingredients and bake in a deep well greased pan at 180º for one hour.

[pic]jalapeño

TOMATO AND CILANTRO SALSA

Ingredients:

1 large onion

4 jalapeño peppers (chopped fine)

½ red capsicum (chopped fine)

1 clove garlic (chopped fine)

1 tsp cumin

½ tsp cracked pepper

2 tbs olive oil

425 gms can of Roma tomatoes (chopped)

1 tsp balsamic vinegar

½ cup chopped coriander

Method:

Sauté first 7 ingredients on moderate heat for five minutes. Reduce to simmer and add tomatoes. Simmer for five more minutes than add vinegar and coriander. Simmer for 10 more minutes. After cooking, very briefly blend the salsa in a food processor.

Note:

Mexican food is one of my absolute favourites. This salsa is great with tacos,nachos,enchiladas and burritos. It keeps very well refrigerated.

REFRIED BEANS

Ingredients:

375 gms dried red kidney beans

1 tsp cumin

1 tsp salt

¾ cup salsa

Method:

Soak kidney beans in water for at least 5 hours. Drain and replace water. Slow cook in covered pot making sure water covers beans at all times. Takes about two hours. Drain excess liquid but keep about ¾ cup of it. Mix beans, liquid, cumin, salt, and salsa. Blend in food processor very briefly (3-4 seconds). Ingredients should end up finely chopped not pureé.

Note:

I use this bean recipe with tacos, nachos, enchiladas and burritos. Refried beans freeze very well if you wish to keep leftovers.

TOASTED PEPITAS

Ingredients:

1 cup pepitas (pumpkin seeds)

2 tsp olive oil

½ tsp salt

Method:

Heat oil and toast pepitas at medium high. As soon as they begin to pop cover and lower heat to simmer. After a couple of minutes remove from heat. Drain on paper towels to remove excess oil and sprinkle with salt.

Note:

Use pepitas with tacos, nachos, enchiladas and burritos. Also on salads and as a snack in themselves.

GUACAMOLE

Ingredients:

2 ripe medium avocados

1 mounded tbs mayonnaise

1 tablespoon minced onion

1 jalapeño pepper (chopped fine)

1 tsp coriander (chopped fine)

juice of one lime

½ tsp salt

Method:

Remove avocado flesh and mash with fork to consistency of smooth paste. Add and mix in other ingredients. Refrigerate until ready to use.

Note:

A superb dip with corn chips. Also great in tacos and as topping for nachos, enchiladas and quesadillas. As a filling or topping you can just use the mashed avocado, mayonnaise, and lime juice as the additional ingredients will also be in the other condiments so are a bit superfluous in this case.

[pic]coriander

MEXICAN FIESTA

The Salsa, Refried Beans, Pepitas, and Guacamole on the preceding pages are condiments that can be used for a variety of Mexican dishes. Let’s add sour cream (or yogurt or a mix of both), finely chopped pickled jalapenos, grated cheddar cheese, and a salad mix of fresh finely cut tomato, Bermuda onion, green onion, red capsicum, coriander, fresh corn, & lettuce. Then you need tortillas or corn chips plus. For the non-vegetarians also add some minced beef or finely chopped chicken fried with Mexican chilli powder. Now you have all the makings for tacos, nachos, enchiladas and quesadillas.

Nachos:

I use a terracotta dish with a layer of corn chips, a sprinkle of grated cheese a good layer of refried beans, a sprinkle of salsa and a topping of grated cheese. Bake at 180° for 20 minutes. To make this dish with meat add some chicken or mince on top of the beans. After cooking top with pepitas, guacamole, salad mix, sour cream and, according to one’s taste, more salsa. This really makes a healthy hearty meal, and it tastes wonderful!

Enchiladas:

You can now buy good flour tortillas; they are available in the bread isle of most supermarkets. To fill one, line the middle with ½ cup of refried beans, thinly chopped silverbeet and a sprinkle of grated cheese, roll and lay in a baking dish. Blend some peeled tomatoes top the enchilada and sprinkle grated cheese. Bake 180° for 20 minutes. To make this a meat dish add chicken pieces or beef. I use the same toppings as mentioned with the nachos.

Tacos:

Toast taco shells in oven at 180° for about 10 minutes or until crunchy but not brittle. Un-toasted they are tough. Over toasted they become too brittle. If toasted standing face down on their open side they remain open. On their side they tend to collapse and then cannot be opened again without breaking.

Fill toasted shells with a layer of mince or chicken, then refried beans and salad mix, then top with guacamole, grated cheese, sour cream (or yogurt), and salsa. Not quite like what you will get in a Mexican restaurant, Better!

Quesadillas:

Spread cheese over tortillas; add some salsa and chopped green onions. To fry the quesadillas, lightly grease a heavy skillet (cast-iron is great) with oil and heat until smoking. Cook each quesadillas over medium-high heat about 1 minute until the cheese begins to melt. Then, fold tortilla in middle and continue cooking for another minute or so on each side until lightly browned. To cook without oil preheat oven to 200°. Place tortillas, without folding, on a baking sheet and bake about 5 minutes until the cheese melts. As optional toppings, chopped coriander, chopped avocado, and goat cheese all taste sublime.

Note:

Hot chillies are a prominent ingredient in Mexican and many other warm climate cuisines. My recipes are medium hot but even this is too much for children and adults who have not yet acquired the taste. There is nothing wrong with using less chili than called for and having a side dish of finely chopped chilies or Tabasco sauce for those who prefer more fire.

[pic] Tahitian limes

KEY WEST CHICKEN

Ingredients:

3 tbs olive oil

800 gms chicken thigh fillets

1 stalk celery

1 medium onion

1 capsicum

3 cloves garlic

1 tbs oregano

1 tbs dried basil or ¼ cup chopped fresh basil

800 gms tinned tomatoes (chopped)

425 gms tomato puree

juice of one lime or lemon

1 tsp Tabasco sauce or ½ tsp cayenne pepper

½ tsp salt

3 cups dried rice (white or brown as you prefer)

Method:

Chop chicken into bite sized pieces and fry in oil. Add chopped vegetables & herbs and continue cooking while stirring occasionally until vegetables are no longer crunchy. Add tomatoes, puree, lime juice, Tabasco and salt. Reduce heat, stir occasionally, and simmer for one hour.

Cook rice by dumping into boiling water and parboiling for 10 minute, stirring occasionally.Drain rice and rinse in hot water to remove excess starch. Add clean water to just cover rice and return to boil. Reduce heat to low and continue cooking until all water is absorbed.

Serve chicken sauce over rice. Recipe serves 6.

Note:

Lobster or prawn meat can be used in place of chicken for an excellent alternative.

KILAW

Ingredients:

1 kg. white fish fillets

lime or lemon juice

1 tsp. salt

2 medium onions, very thinly sliced

1 large red capsicum

1 large green capsicum

6 spring onions, finely sliced

3-4 firm red tomatoes, peeled and diced

185 gram creamed coconut

¾ cup hot milk

1 clove garlic

1 tsp finely chopped ginger

½ tsp ground black pepper

¼ tsp ground turmeric

salt to taste

finely chopped parsley or coriander leaves

Method:

Remove all skin and bones, cut into bite-size pieces. Put fish into a glass bowl add enough strained lime or lemon juice to cover. Add salt and onions and mix well with a wooden spoon. Do not use metal utensils. Cover and refrigerate at least 2 hours stirring once or twice while marinating. Prepare vegetables and chill. Grate the creamed coconut coarsely and put into blender with milk, garlic, ginger, pepper, and turmeric. Blend until smooth. Drain excess lemon juice from the fish, add coconut dressing and mix well. Refrigerate. Toss with prepared vegetables. Serves 6.

Note:

This is a traditional Philippine dish. It is a terrific way to have fish in warm weather and it complements other Asian dishes very well.

[pic]turmeric

[pic]bay leaves

RICH SPAGHETTI SAUCE

Ingredients:

|olive oil | |

|1 large onion | |

|1 capsicum | |

|1 carrot | |

|2 stalks of celery |800 gms tinned tomatoes (diced) |

|8 mushrooms |425 gms tomato puree |

|6 sundried tomato halves |1 cup tomato paste |

|12 olives (remove seeds and quarter) |1 tsp salt |

|3-4 garlic cloves (finely chopped) |1 tsp sugar |

|1 tbs oregano |2 tbs balsamic vinegar |

|6 bay leaves |2 tbs Worcestershire sauce |

|½ cup freshly chopped parsley |1 packet spaghetti or other pasta |

|1 tsp cracked pepper |1 cup grated parmesan cheese |

Method:

Peel and dice vegetables. Cover bottom of large pot with olive oil and fry fresh vegetables & spices on medium heat, stirring frequently until vegetables are just cooked through. Add tomatoes, puree, and paste plus salt, sugar,vinegar & Worcestershire. Simmer for at least 2 hours in covered pot stirring occasionally. This is the vegetarian version.

For the omnivore version, while the above is simmering, cover a skillet with olive oil and fry and crumble ground beef until all water is gone then add it to the sauce. If, like our family, you are catering to both you can divide the sauce and add the meat to one portion. When you add the meat allow it to simmer together a half-hour or longer to blend the flavours.

Serve over freshly cooked pasta and sprinkle with grated parmesan cheese. Herb bread and a chefs salad make ideal complements.

Note:

Serves 4-5 persons with enough left over for the next recipe. Like many sauces and stews the flavour seems even richer the second time around.

Acknowledgment:

My husband, Dr. Walter Starck

LASAGNA

Ingredients:

Rich spaghetti sauce from the preceeding recipe

1 pkt lasagna (Nanda is a good one)

250 gram cottage cheese or ricotta

1 cup grated mozzarella

½ cup grated parmesan

6 silverbeet leaves steamed and chopped

425 gram peeled tomatoes

Method:

Lightly oil a deep dish and cover bottom with pasta sheets. Then cover with thin layer of the spaghetti sauce (either meat or vegetarian), followed by cottage cheese and sprinkle with mozzarella. Add a layer of silverbeet and sprinkle with parmesan. Repeat all this 3-4 times in total. Blend the tomatoes in processor and use them to cover the top layer and sprinkle on remaining cheese. Cover with foil and bake at 180° for about 50 minutes. The spaghetti sauce and blended tomatoes provide sufficient moisture to steam and soften the pasta sheets while cooking.

MUSHROOM BRUSCHETTA

Ingredients:

French bread

olive oil

3 cups mushrooms

3 cloves garlic

½ cup white wine

½ cup chopped mint

salt and pepper to taste

Method:

Preheat oven to 180°. Brush slices of bread with olive oil. Bake for 8 minutes. Fry garlic and mushrooms with a couple of tablespoons of oil add wine and simmer for 10 minutes. Season with mint salt and pepper. Spoon mixture over toast.

Note:

Makes a great appetizer or accompaniment to the above lasagna and tossed salad.

EGGPLANT PARMIGIANA

Ingredients:

1 kilo crumbed steak (crumbs made from crackers, cornflakes, corn chips, flour and bread)

eggplant

grated mozzarella

salt

2 tbs olive oil

1 onion chopped

1 capsicum chopped

4 cloves garlic chopped

1 tbs Italian mixed herbs

2 cups red wine

2 tbs tomato paste

2 tbs brown sugar

825 gram can peeled tomatoes

Method:

Fry onion, capsicum, garlic and herbs in olive oil. Add tomatoes, wine, tomato paste and sugar. Simmer sauce until it is thick. Salt eggplant slices (unless using white eggplant) and leave for 20 minutes. In a large baking dish place a layer of steak followed by a layer of eggplant, a layer of the tomato sauce, and finally a layer of mozzarella. Bake at 180° for 1 hour 20 minutes.

Acknowledgment:

My sister, Hilary Simmons

[pic] capsicum

[pic]parsley

TASTY TUNA BUNS

Ingredients:

| 400 gms tin of tuna in oil (drained) |1 tbs chopped parsley |

|1 medium chopped onion |2 tsp mixed dry herbs |

|½ red capsicum chopped |½ tsp pepper |

|1 stalk chopped celery |½ cup cottage cheese |

|2 tbs sesame seeds |¼ cup grated mozzarella |

|juice1/2 lemon |¼ cup grated cheddar |

|2 tbs ketchup |400 gms package whole-wheat muffins |

Method:

Split the muffins. Mix all other ingredients. Put 3-4 tbs of mix on each muffin. Bake at 170° 30- 40 minutes.

Note:

They taste great with salsa.

BARLEY PINE-NUT PILAF

Ingredients:

2 cups barley

1 ½ tbs butter

1 ½ tbs olive oil

1 large onion (chopped)

2 stalks celery (chopped)

½ cup pine-nuts

½ cup parsley (chopped)

1½ cups chicken stock

salt and pepper to taste

Method:

Soak barley for 4 hours, drain off water. Cover barley with fresh water and boil for 30 minutes. Melt the butter and olive oil, fry onion and celery for 10 minutes. Add all ingredients and bake for 80 minutes at 180°. The texture of the barley should be soft and creamy. Extra water may need to be added during baking.

Note:

This dish tastes good with many Mediterranean foods.

FRIED FISH FLORIDA KEYS STYLE

Ingredients:

|6 saltine cracker biscuits | 1 egg (beaten) |

|2 heel slices of bread |olive oil |

|½ cup almonds or 1 cup corn flakes |750 gms fish fillets |

|1 cup plain flour |3-4 limes sliced in half. |

|½ tsp salt | |

|small bunch fresh parsley or basil (optional) | |

Method:

Pulverise first column ingredients in food processor. Cut fish fillets crosswise into pieces about 1 cm wide and dip in egg and then flour/meal mix. Fry at medium heat until golden on each side. Serve with a slice of lime plus polenta and fried plantain (see below). Serves 4-5.

Note:

In Queensland almost all fish is delivered to fish shops as frozen fillets. The shops then thaw it out to put on display. Frozen fish should be used as soon as it is thawed. What is on display has often been thawed a day or more and is often not in the best condition. Don’t buy the stuff on display unless it is not yet fully thawed and you plan to use it immediately. Ask for frozen fillets. Most of their stock is frozen. If you buy it that way you can keep it frozen at home until you want to use it and have far better quality.

By the way, Nile perch is a bargain. It is very closely related to Barramundi and equal in quality at half the price. It’s imported from Africa and is often available in supermarkets as well as most fish shops.

POLENTA AND FRIED PLANTAIN

Ingredients:

|1 cup polenta corn meal |3 large plantain bananas |

|3 cups water |butter |

|1 tsp salt | |

|½ tsp cracked pepper | |

|1 cup finely chopped celery & onions | |

|70 gms butter | |

Method:

Bring salted water to boil and add polenta while stirring. Then add other first column ingredients except butter. Reduce heat to slow boil and cover for five minutes. Then add butter and reduce to simmer for another 10-15 minutes. Stir occasionally throughout. The chopped celery and onions are optional. Try it both ways. Serve as a starch, like mashed potatoes.

Peel and slice the plantains into 6-8 mm sections. Fry in butter on medium heat until golden and starting to crust on the surface of each side. They are like a sweet vegetable. A squeeze of lime juice on them is nice too.

CHRISTMAS PUMPKIN FRUIT CAKE

Ingredients:

| 1 kilo mixed fruit |2 tsp baking soda |

|300 gms butter |1 cup dark rum |

|2 tbs golden syrup |4 beaten eggs |

|2 cups cold tea |3 cups cooked mashed pumpkin |

|2½ cups white sugar |3 cups self raising flour |

|1 tsp mixed spice |2 cups plain flour |

|1 tsp cinnamon | |

Method:

Mix first column ingredients to boil and cook for five minutes. After cooling to warm, add second column ingredients and mix well. Bake at 150° for two hours. Test and cook more if needed.

Note:

Eat slowly or you may be intoxicated!

Acknowledgment:

Sylvia Von Keyserlingk

WALNUT SHORTBREAD

Ingredients:

4 ozs butter

½ cup castor sugar

1 cup plain flour

4 ozs ground walnuts

1½ ozs copha

½ bar dark chocolate

pinch salt

Method:

Grind walnuts coarsely in food processor. Cream butter, sugar, flour, salt, and walnuts. Mix well. Knead lightly to form an oblong roll. Refrigerate for 1 hour. Slice thinly and bake at 180° for 20 minutes. Melt chocolate and copha over hot water. Dip each biscuit in chocolate so ½ the biscuit is coated. Set on a wire rack and allow to harden in freezer.

Acknowledgement:

Mrs. Daphne Tanner

CANADIAN BUTTER TARTS

Ingredients:

¼ cup butter

1 cup brown sugar

2 eggs

½ tsp vanilla

2 tbs maple sryup

1 cup raisons

½ cup chopped pecans (optional)

Method:

Beat the first 5 ingredients. Add the raisons and pecans. Using your favorite short-pastry recipe, roll and cut the pastry into rounds sized to line a medium-size muffin tin. Fill the spaces ¾ full and bake for 5-7 minutes at 220° then lower the temperature to180° for a further 8-10 minutes.

Note:

As a child I fondly remember my aunt Dale’s wonderful pies and tarts. They have continued to be a family favorite and a special Christmas treat.

Acknowledgment:

My aunt, Dale Syme

MATRIMONY SLICE

Ingredients:

1 cup flour

½ tsp salt

¼ tsp baking soda

1 cup oats

½ brown sugar

100 gram butter

500 gram pitted dates

1 cup water

Method:

Cook the dates and water for 30-40 minutes until they are very loose and easy to spread. Blend the dry ingredients using your hands to rub the butter into the mix. Grease a slice pan and press half of the dry mix into the pan. Spread the dates on top & add the remaining dry ingredients. Bake for 30 minutes at 180°. Slice when cooled. This slice is rich glorious and lasts forever!

Acknowledgment:

My grandmother, Hilda Pember

LESLEY’S COOKIES

Ingredients:

1 cup flour

1 cup oats

¾ cup brown sugar

2 eggs

4 ozs butter

⅓ cup coconut

¾ cup chocolate chips

¼ cup raisons

½ cup walnuts

1tsp baking powder

1tsp Dutch cinnamon

1 tsp nutmeg

Method:

Soften butter add sugar and eggs. Combine with the remaining ingredients. Refrigerate overnight. Drop rounded tablespoonsful 2” apart on greased baking sheets. Bake 10-12 minutes at 180°

Acknowledgment:

My sister, Lesley Powers

TOLL HOUSE COOKIES

Ingredients:

1cup plus 2 tbs sifted flour

½ tsp salt

¼ tsp baking soda

½ cup butter

⅓ cup plus 1 tbs sugar

⅓ cup plus 1 tbs packed brown sugar

1 tsp vanilla

1 egg

½ cup chocolate bits

½ cup coarsely chopped pecans

Method:

Preheat oven to 170°. Sift flour with baking soda and salt and set aside. Cream butter, sugars and vanilla until light and fluffy. Beat in egg. Mix in dry ingredients; stir in chocolate bits and pecans. Drop well rounded teaspoonfuls on lightly greased baking sheets, spacing cookies 2” apart. Bake 10-12 minutes.

HONEY DATE AND COCONUT CAKE

Ingredients:

4 ozs chopped dates

4 ozs butter

½ cup white sugar

1 large egg

¼ cup coconut

⅔ cup self-raising flour

Method:

Cover dates with ½ cup of boiling water and let stand for 15 minutes. Cream butter and sugar together, add egg, beat well. Then add coconut and flour. Finally, add dates and the liquid. Use a small loaf tin and bake at 170° for 45 minutes.

Acknowledgment:

Mrs. Daphne Tanner, who gave me so many wonderful cakes for many years!

SUPER SIMPLE CITRUS PIE

Ingredients:

¾ cup sugar

½ cup melted butter

zest of one lemon

zest of one orange

½ cup orange juice

½ cup flour

1 cup coconut

4 eggs

100 grams chopped almonds

½ cup lemon or lime juice

1 cup of milk

Method:

Mix above ingredients in food processor. Bake in a deep pie dish for 30-40 minutes at 180°. Serve with passionfruit whipped cream!

[pic]Tahitian limes

Italian Chocolate CAKE

Ingredients:

¾ cup milk

1 tbs raspberry vinegar

2½ cups plain flour

2cups white sugar

½ cup cocoa

2½ tsp baking soda

1 cup vegetable oil

2 large eggs

¾ cup water

Method:

Sift the dry ingredients. Mix milk and vinegar. Beat the eggs with the water and add to the milk mixture. Gradually stir this liquid into the dry mixture. Bake in a moderate oven at 180° for 50 minutes.

Note:

I have tried many chocolate cakes. This one is fantastic; the key is the moist light quality of the cake. I think it’s good just with a sprinkle of icing sugar and fresh strawberries.

QUICK CHERRY COBBLER

Ingredients:

| ½ cup butter |¾ cup sugar |

|1 cup flour |2 tsp baking powder |

|¼ tsp salt |¾ cup milk |

|½ tsp almond extract |425 gms jar pitted red sour cherries |

Method:

Preheat oven 160°. Melt butter in oven safe baking dish. Combine sugar, flour, milk, salt, and baking powder in mixing bowl. Spread onto melted butter without stirring into butter. Combine almond extract with cherries and ½ cup of the cherry juice then pour this over mix without stirring. Bake for 45 minutes. Serve with ice cream while warm.

Acknowledgment:

My mother-in-law, Ruth Starck

GRANDMA’S CHOCOLATE SQUARES

Ingredients:

125 gm butter

1 cup sugar

1 egg

1 tsp vanilla

3 tsp cocoa

1 cup self-raising flour

1½ cups mixed dried fruit and nuts

Method:

Mix butter and sugar. Add egg and vanilla then flour and fruit & nuts. Press into slice tin. Bake 20 minutes at 180º. Ice with chocolate icing.

DATE CHOCOLATE & ALMOND TORTE

Ingredients:

250 gm raw almonds

250 gm dark chocolate

250 gm dates

6 egg whites

½ cup castor sugar

Method:

Food process almonds and chocolate to medium fine. Finely chop dates. Whip egg whites until stiff and add castor sugar. Gently fold into almond, chocolate, date mixture. Do not over mix. Pour into round cake tin and cook in slow oven (160° C) for 45-50 minutes. Serve with whipped cream and chocolate shavings.

Acknowledgment:

My sister, Lesley Powers

COCONUT FLAN

Ingredients:

1 cup sugar

1½ cups coconut milk

1(14 0zs) can of sweetened condensed milk

5 eggs

2 tabs vanilla

2 tabs dark rum

½ tsp ground cinnamon

¼ tsp freshly grated nutmeg

Method:

Combine sugar and ¼ cup water in a saucepan. Cover the saucepan and cook over a high heat for approximately 2 minutes. Uncover and cook for a further3-4 minutes until the colour is a deep golden brown. Pour into a baking dish. Preheat oven to 175°. Combine the coconut milk, condensed milk, eggs, rum, vanilla, cinnamon and nutmeg whisk until smooth. Strain mixture and pour over the sugar. Set the baking dish inside a pan of water, bake for about 30 minutes. Refrigerate for a couple of hours to overnight. To serve, invert and decorate with seasonal berries.

Note:

This is one of the most popular West Indian desserts.

AMBROSIA

Ingredients:

1 cup sour cream

1 cup canned mandarin sections (drained)

1 cup mini coloured marshmallows

1 cup crushed canned pineapple (drained)

1 cup grated coconut

Method:

Mix all ingredients. Chill. A simple, luscious, tropical dessert.

Acknowledgment:

My mother’s cousin, Betty Peg

[pic]bananas

BANANA FRITTERS

Ingredients:

1 egg

1½ cups flour

1 tbs sugar

1 tsp baking powder

½ cup milk

6 bananas sliced length-wise

olive oil

Method:

Whisk the first 5 ingredients and cool for an hour in refrigerator. Dip the banana slices in cool batter. Deep fry in hot oil. Serve with lime sauce and scoop of vanilla ice cream.

[pic]Tahitian limes

LIME SAUCE

Ingredients:

1 cup sugar

1 tbs butter

1½ cups water

juice of 1 lime

½ tsp nutmeg

1 tsp vanilla

1 tbs cornstarch

sprinkle of raisons.

Method:

Heat water and dissolve the sugar. Add remaining ingredients stirring until it thickens. To avoid lumps it’s best to dissolve cornstarch in a little room temperature water first.

Note:

This is also a good sauce for ham with the addition of some mixed dried fruit.

Acknowledgment:

My mother-in-law, Ruth Starck

BUTTERMILK PANCAKES

Ingredients:

1 cup flour

½ tsp salt

½ tsp baking soda

1 egg

1 cup buttermilk

3 tbs butter

Method:

Sift dry ingredients. Beat eggs lightly, mix in the buttermilk and melted butter. Add liquid to dry, stir to combine. Serve with maple syrup and fresh strawberries.

CRÉME BRULEÉ FRENCH TOAST

Ingredients:

4 ozs butter

1 cup packed brown sugar

2 tbs Karo syrup

5 eggs

¾ cup milk

¾ cup cream

1 tsp vanilla

1 tsp Grand Marnier

loaf French bread

Method:

Melt butter, add sugar and Karo. Pour into a 9x13 dish. Cut bread into thick slices, put into pan on top of the butter. Mix together the eggs, milk, cream, vanilla and Grand Marnier. Pour over the bread. Cover overnight. Bake the next morning at 180° for 30-40 minutes. Serve with fresh berries.

Acknowledgment:

My sister,Lesley Powers

SOUR CREAM POPPYSEED CAKE

Ingredients:

½ cup butter

¾ cup sugar

3 egg yolks

1 tsp vanilla

1 cup flour

½ tsp salt

½ tsp baking soda

½ cup sour cream

3 egg whites

⅓cup poppy seeds

Method:

Butter and flour loaf tin. Preheat oven to180°. Cream the butter and sugar until fluffy, add egg yolks one at a time, add vanilla. Sift the dry, fold them into the butter mixture alternatively with the sour cream. Beat the egg whites until stiff peaks form, fold into mix followed by the poppy seeds. Bake for 45-50 minutes.

CITRUS GLAZE

Ingredients:

Juice of ½ orange

Zest of 1 lemon

2 tsp castor sugar

Method:

Simmer over a low heat, and pour over warm cake.

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