I have been asked to feature three of my special recipes. Currently in our lockdown and after going through the bushfires and trying to keep our lovely store in Quaama operating, I offer you a little insight. I am a country girl born and bred on Monaro. These recipes are dedicated to our ancestors and to my love of cooking.
Prepare your slice tin with a light spray of canola oil and line with baking paper. Prepare the base which consists of 1 cup … Read more »
You will need a couple of small flat bottom tins like small muffin trays 1 packet of frozen shortcrust or puff pastry – set out and thaw. When thawed out, use a glass or cutter to make the size fit the tins Mix 1/2 cup grated tasty cheese with 2 eggs and 1 cup of thickened cream. Just add some pepper and a little pinch of salt. Set aside and prepare your fillings: Thawed frozen spinach, mushrooms slowly cooked … Read more »
This recipe is from my mother in law and she was a thrifty cook. Here is a tasty vegetable dish: circa 1950s. There is no garlic or onion.
Ingredients 1 kg of waxy potatoes peeled and very thinly sliced 1 tablespoon of plain flour. Plus salt·and pepper to taste 1 cup of chicken stock 1 cup of grated tasty cheese Chopped fresh parsley
Method Preheat oven to 190 degrees C. Arrange sliced potatoes in a shallow … Read more »
(2 people) Ingredients: 2250 g pasta. Use only good quality pasta for this recipe. 25 g salt Knob butter ½ clove garlic (don’t add lots or it overpowers the truffle) Small pinch chilli flakes (don’t add lots or it overpowers the truffle) Sea salt (optional) 6-10 g truffle in the recipe (can add an additional 2 – 3 g per person at table if you want)About ¼ cup … Read more »
Ingredients: 1 round of Camembert cheese About 5 shaved/grated truffles
Method:
Unwrap the Camembert. Keep the wrapping paper. Slice the cheese in half on the horizontal. Put a layer of thin truffle slices or grated truffle on each piece of cheese. Leave some of the surface of the cheese exposed so the two halves will stick together again. Put the two halves together again. Wrap up again in the paper or use some greaseproof paper … Read more »
Store the Parmesan and truffle in an airtight container together.
Use the truffled Parmesan grated in and over a rissoto or pasta. The truffle flavour decreases once the truffle is removed from the container so use the Parmesan within a few days.
Ellie’s Caramel Slice
/in Desserts, Recipes /by Debbie WorganPrepare your slice tin with a light spray of canola oil and line with baking paper. Prepare the base which consists of 1 cup … Read more »
Ellie’s Mini Quiches
/in Recipes, Starters /by Debbie Worgan1 packet of frozen shortcrust or puff pastry – set out and thaw.
When thawed out, use a glass or cutter to make the size fit the tins
Mix 1/2 cup grated tasty cheese with 2 eggs and 1 cup of thickened cream.
Just add some pepper and a little pinch of salt.
Set aside and prepare your fillings:
Thawed frozen spinach, mushrooms slowly cooked … Read more »
Scalloped Potatoes
/in Mains, Recipes /by Debbie WorganThis recipe is from my mother in law and she was a thrifty cook. Here is a tasty vegetable dish: circa 1950s. There is no garlic or onion.
Ingredients
1 kg of waxy potatoes peeled and very thinly sliced
1 tablespoon of plain flour. Plus salt·and pepper to taste
1 cup of chicken stock
1 cup of grated tasty cheese
Chopped fresh parsley
Method
Preheat oven to 190 degrees C.
Arrange sliced potatoes in a shallow … Read more »
Truffle pasta
/in Mains, Recipes /by Debbie Worgan(2 people)
Ingredients:
2250 g pasta. Use only good quality pasta for this recipe.
25 g salt
Knob butter
½ clove garlic (don’t add lots or it overpowers the truffle)
Small pinch chilli flakes (don’t add lots or it overpowers the truffle)
Sea salt (optional)
6-10 g truffle in the recipe (can add an additional 2 – 3 g per person at table if you want)About ¼ cup … Read more »
Truffled Camembert
/in Recipes, Starters /by Debbie WorganIngredients:
1 round of Camembert cheese
About 5 shaved/grated truffles
Method:
Unwrap the Camembert. Keep the wrapping paper. Slice the cheese in half on the horizontal. Put a layer of thin truffle slices or grated truffle on each piece of cheese. Leave some of the surface of the cheese exposed so the two halves will stick together again. Put the two halves together again. Wrap up again in the paper or use some greaseproof paper … Read more »
Truffle-infused Parmesan cheese
/in Mains, Recipes /by Debbie WorganStore the Parmesan and truffle in an airtight container together.
Use the truffled Parmesan grated in and over a rissoto or pasta. The truffle flavour decreases once the truffle is removed from the container so use the Parmesan within a few days.