Diana Holmes and Glennda Heino
Quaama Quiisine – some recipes from the offerings at Quaama’s Fairs, from Glennda and Diana.
Our food is always popular at the fairs and other community events held during the year at the Quaama Hall. We’re glad to be able to share some of the recipes with you here. Enjoy!
Finnish Cabbage Rolls with tomato and onion gravy
This recipe is quite flexible … Read more »
Mark Jenkinson
Mark is an enthusiastic baker and is sharing some of his favourite recipes that he cooked at his cafe. Some of his inspiration came from his mother’s own recipe book. Linda Sang
250g butter
1 ½ cups of plain flour or equal SR and plain flour
4 tbsp custard powder
4 tbsp icing sugar
dash of vanilla
Preheat oven 150C. Prepare tray and line with baking paper.
Beat butter and sugar until very fluffy, then fold in the rest.
Roll mixture … Read more »
Mark Jenkinson
4½ cups SR flour
1½ tsp baking powder
1½ cups of cream
1 can of lemonade (any soft drink will do, I tried Passiona, lemonade and Coca Cola, all different).
Cook on 250C for 15 min (or until cooked). If you have a micro/convection oven microwave, cook the scones for an extra 2 minutes and watch them rise further. These scones were very popular at my café.
Kelly Eastwood
(makes 1.3kg)
1kg Rhubarb
25g fresh ginger, finely diced
800g sugar
Zest and juice of 1 orange
Place a small plate in the freezer to use for testing the jam.
Cut the rhubarb into 2cm batons. In a large bowl, place the chopped rhubarb, ginger, sugar, juice and zest. Mix well and leave to marinate overnight to release the juices from … Read more »
Kelly Eastwood
(Makes 1 loaf)
Ingredients
For the dough:
170mls milk, room temperature
10g sugar
7g yeast
1 organic free range egg, lightly beaten
300g plain flour
5g salt
50g butter, softened
For the butter:
80g softened butter
2 sprigs rosemary, oregano, parsley or your favourite herb, leaves finely chopped
2 cloves garlic, finely chopped
For the top of the bread:
20g parmesan cheese, grated
20g melted … Read more »
Thea Constantarids
This is a classic Greek soup eaten in winter all over Greece. My mother says that even though mine is not as thick as hers, it’s tastier!!!
Ingredients
