by Cam Starr
Base
125 gms butter
¼ cup brown
½ cup plain flour
1/3 cup S/R flour
1 tablespoon cocoa
1 egg
Icing
1 cup icing sugar
1 tablespoon cocoa
1 teaspoon soft butter
1 tablespoon milk (approximately)
Melt butter over low heat, stir in sugar, coconut, sifted flours and cocoa, then add beaten egg. Spread evenly over well-greased 28 cm x 18 cm lamington tin.
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by Angela Marshall
This is an adaptation of a recipe by Yotom Ottolenghi whose recipes are a byword for fabulous flavours and very long, involved and often unobtainable ingredient lists – but at this time of year we have a bounty of citrus and fennel bulbs as well as thyme and parsley. And the rest of the ingredients are pretty common pantry items.
Ingredients:
1/3 cup of dry vermouth (ouzo is even better if … Read more »
by Bhagya
Ingredients:
4 cups low-sodium vegetable broth
2 cups water
1 medium red onion, chopped
2 tablespoons peeled and minced fresh ginger
4 cloves garlic, minced
1 teaspoon salt
1 bunch collard greens (or kale), ribs removed and leaves chopped into 25 mm strips
¾ cup unsalted peanut butter (chunky or smooth)
½ cup tomato paste
hot sauce, like … Read more »
Anh-Thu Stuart
4 cloves garlic, crushed
juice of 1 large lemon
4 ½ tablespoons sugar
125 ml fish sauce
125 ml cold water
1 chilli, chopped (optional)
Mix all ingredients together. Add more water, sugar or lemon juice to taste if necessary.
Anh-Thu Stuart
400 g boneless belly pork (remove skin) or pork rashers
½ teaspoon salt
300 g cooked or uncooked, small to medium prawns
100 g medium rice vermicelli
20 rice papers (medium to large)
lettuce leaves
mint leaves
150 g fresh bean sprouts
1 bunch garlic chives (optional)
Method:
Wash pork … Read more »
Anh-Thu Stuart
1 kg fillet steak or rump steak
1 large onion, minced
4 cloves garlic, minced
3 tablespoons finely chopped lemon grass
1 teaspoon sugar
½ teaspoons salt
5 tablespoons oil or lard
100 g roasted peanuts, crushed
bamboo skewers (soak skewers in a dish of water for 30 minutes before using)