2 kg beetroot, peeled and finely grated 1 cup raw sugar 500 ml red wine vinegar 1 tbsp mustard seeds 1 tbsp ground ginger 2 bay leave pinch chilli flakes pinch salt fresh black pepper Sterilise jars and lids.
Chuck everything into a nice big pan and heat gently till the sugar has completely dissolved. Cook for 25–30 minutes, or until the mixture is thick, glossy … Read more »
3 or 4 egg yolks (the whites can be used to make a pavlova) 2 tablespoons hot water 1/2 cup caster sugar 1/2 cup SR flour pinch salt 1/2 teaspoon vanilla 2 tablespoons milk
Method
Heat oven 180 C. Beat the yolks with the hot water until pale and creamy (they really fluff up in size) before gradually adding sugar until pale and thick. Add salt and vanilla … Read more »
1 kg cucumber or zucchini 3 onions 1 red capsicum 1 cup vinegar 1 cup white sugar 1 teaspoon mustard powder 1 teaspoon turmeric 1 teaspoon celery seed 2 tablespoons plain flour optional: red chilli
Method
Using a food processor, dice the cucumber, onion and capsicum then sprinkle them with about 1 tablespoon salt and stand for three hours. Drain and then squeeze excess liquid out. Mix the remaining ingredients in a saucepan and … Read more »
For the crust 150 grams (1¼ cups) plain flour, plus more for dusting ¼ teaspoon fine sea salt 140 grams unsalted butter, chilled and cubed 2 to 4 tablespoons ice water, as needed
For the filling 170 grams (1½ cups) raw pecan halves 85 grams unsalted butter 60 grams dark chocolate, chopped ¾ cup corn syrup 4 large eggs 100 grams (½ cup packed) light brown … Read more »
Beetroot Chutney
/in Preserves, Recipes /by Debbie Worganby Lena Kuppens
2 kg beetroot, peeled and finely grated
1 cup raw sugar
500 ml red wine vinegar
1 tbsp mustard seeds
1 tbsp ground ginger
2 bay leave
pinch chilli flakes
pinch salt
fresh black pepper
Sterilise jars and lids.
Chuck everything into a nice big pan and heat gently till the sugar has completely dissolved. Cook for 25–30 minutes, or until the mixture is thick, glossy … Read more »
Nan’s Egg Yolk Sponge
/in Desserts, Recipes /by Debbie Worgan3 or 4 egg yolks (the whites can be used to make a pavlova)
2 tablespoons hot water
1/2 cup caster sugar
1/2 cup SR flour
pinch salt
1/2 teaspoon vanilla
2 tablespoons milk
Method
Heat oven 180 C.
Beat the yolks with the hot water until pale and creamy (they really fluff up in size) before gradually adding sugar until pale and thick. Add salt and vanilla … Read more »
Jim’s Aunt Myrtle’s Cucumber Relish
/in Preserves, Recipes /by Debbie Worgan1 kg cucumber or zucchini
3 onions
1 red capsicum
1 cup vinegar
1 cup white sugar
1 teaspoon mustard powder
1 teaspoon turmeric
1 teaspoon celery seed
2 tablespoons plain flour
optional: red chilli
Method
Using a food processor, dice the cucumber, onion and capsicum then sprinkle them with about 1 tablespoon salt and stand for three hours. Drain and then squeeze excess liquid out. Mix the remaining ingredients in a saucepan and … Read more »
Lana’s Salmon Crunch Pie
/in Mains, Recipes /by Debbie Worgan1 cups plain flour
1 cup grated tasty cheese
1 tsp salt
1 tsp paprika
1/2 cup butter
Filling
1x 500 gm can salmon, boned and flaked
3 x 50 gm eggs
1 cup sour cream
1/2 cup grated tasty cheese
2 tablespoons mayo
1 finely chopped small onion
Method
Mix dry ingredients, and rub in butter till it resembles breadcrumbs. Reserve 1 cup and press the remaining mixture into a … Read more »
Chocolate Pecan Pie
/in Desserts, Recipes /by Debbie WorganFor the crust
150 grams (1¼ cups) plain flour, plus more for dusting
¼ teaspoon fine sea salt
140 grams unsalted butter, chilled and cubed
2 to 4 tablespoons ice water, as needed
For the filling
170 grams (1½ cups) raw pecan halves
85 grams unsalted butter
60 grams dark chocolate, chopped
¾ cup corn syrup
4 large eggs
100 grams (½ cup packed) light brown … Read more »
Savoury Nibbles
/in Recipes, Starters /by Debbie WorganTapenade
Ingredients
1 cup Kalamata olives
2 cloves garlic
½ cup raisins
2 tbs fresh oregano
Juice 1 lemon
2 tbs olive oil
Black pepper
Process all except the oregano then pulse it in at the end.
Marinated Olives and … Read more »