Jenny Halliday
2 medium sized cucumbers
1 onion
1 tablespoon salt
1 cup white wine vinegar
1 small fresh Red chilli, finely chopped
1 teaspoon turmeric
3 cloves garlic, crushed
1 teaspoon fennel seeds
85 grams sugar
Thinly slice the unpeeled cucumbers. Put these in a bowl with sliced onion. Sprinkle with salt, cover with water and leave to stand overnight.
Drain well the following day.
Combine the rest of the ingredients … Read more »
Jenny Halliday
Peach flan
160g butter
160g caster sugar3 eggs
1 tsp vanilla essence
220g plain flour
3 or 4 firm ripe peaches
Extra caster sugar for sprinkling
Combine butter with caster sugar in a food processor until creamy.
Add eggs separately until well blended.
Add vanilla essence and plain flour. Process until just combined.
Spoon the mixture into a lightly … Read more »
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 … 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 »
