Thursday, 27. September 2012

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Basic fritter batter


1 egg  

1 teaspoon salt

2/3 cup milk  

1 teaspoon melted butter

1 cup self raising flour


Beat the egg well, stir in the milk, sifted flour and salt, add the butter and mix well until blended



Corned beef and sweet corn fritters


300gr can corn, strained  

1 cup corned beef—chopped into small pieces

1 egg  

1 cup self raising flour

salt and pepper to taste


Add the corn, beef, egg and salt and pepper to a bowl and mix thoroughly. Add the flour gradually and stir to form a thick consistency. Spoon mixture into an oiled frying pan and fry each side until golden brown on both sides. Serve with sweet chilli sauce.





1 cup self raising flour  

1 egg

½ cup milk  

1 teaspoon malt vinegar

pinch bi-carb soda  

2 tablespoons caster sugar

1 tablespoon butter (melted)  

pinch salt


Sift the flour, salt and bi-carb soda into a bowl, add the sugar, egg, milk, vinegar and butter, mix well until mixture becomes smooth. Add tablespoon of mixture to hot oiled pan, brown on both sides, serve hot.




Anzac Biscuits


1 cup of plain flour,

½ cup of sugar,

1 cup of rolled oats

1 teaspoon salt

1 teaspoon of baking powder

120 gram butter, melted

2 tablespoons of Golden Syrup

2 tablespoons of boiling water

2 tablespoons milk


Dissolve the baking powder in the boiling water, set aside. Mix together all the dry ingredients then add the butter, golden syrup, milk and baking powder, mix well. Place a spoon full of mixture onto a greased oven tray, pat down flat then cook in a preheated oven 150C for 20 minutes. Remove from oven, place biscuits on tray to cool and harden.



Ginger biscuits


1 cup plain flour

½ cup brown sugar

1 teaspoon ginger powder - optional

2 tablespoons very finely chopped fresh ginger

1 teaspoon freshly grated nutmeg

60g butter

½ cup golden syrup

1 teaspoon bicarb soda


Put flour, ginger, nutmeg and sugar in a bowl and mix well. Melt the butter and syrup in a saucepan and add the bicarbonate of soda and allow to fizz before adding to the flour mix. Put spoonfuls of mix on lined baking sheet, flatten out. Bake for 15 minutes at 160deg C. Leave on tray a few minutes before transferring onto wire rack to cool.






Bacon and corn muffins


1 onion, finely chopped  

3-4  rashers bacon, diced

dash of oil  

3 cups self raising flour

2 teaspoons dry mustard  

½ teaspoon each salt and pepper

2-3 tablespoons chopped fresh parsley  

1½ cups grated tasty cheese

420g can corn kernels, drained  

2 eggs, lightly beaten

1¼ cups milk  

100 g butter, melted


Cook the onion and bacon in a dash of oil in a frying pan until softened. Cool. Sift the flour, mustard, salt and pepper into a large bowl. Stir in the parsley and 1 cup grated cheese. Make a well in the centre. Mix the onion mixture, corn, eggs and milk together and pour into the dry ingredients, stirring gently to mix, adding the melted butter as you stir. Divide the mixture evenly among 12 well-greased muffin tins and sprinkle the tops with the remaining cheese. Bake at 220oC for 15 minutes, or until well risen and golden. Cool before transferring to a cake rake. 12



Boiled bagels.


4¼ cups self raising flour

2 x 8gr packages active dry yeast

1½ cups warm/hot water

3 heaped tablespoons white sugar

1 red onion, cut into small pieces

1 teaspoon salt

seseme/poppy/caraway seeds (opt)


In a food mixer combine 1½ cups flour, onion and yeast. Mix water, 3 tablespoons sugar and salt together, and add to the dry ingredients. Beat with the mixer for half a minute at a low speed, scraping the sides of the bowl clean. Beat at a higher speed for 3 minutes. While mixing, gradually add the rest of the flour to make a moderately stiff dough. Turn out onto a lightly floured surface and knead until smooth and elastic (8-10 minutes). Cover, let rest in a warm spot for 45 minutes. Flatten the dough mix until it is about 2-3 cams thick, then using a scone cutter, cut as many portions as you can, re-knead the remaining dough as necessary. Poke a hole in the centre of each portion with your finger, and gently enlarge the hole while working the bagel into a uniform shape. Place on a floured tray, cover, let rise 30 minutes.


Turn your grill to high, place the tray of bagels under the grill, about 10-12 cms below the element and grill for 1-1½ mins each side, do not toast them, remove and let sit for further 5 mins. Bring a large pot of water to the boil, put in 1 tablespoon of sugar, mix to dissolve thoroughly, reduce heat to simmering. Depending on the size of the pot, place 2 or 3 bagels into the hot water, and cook 2 minutes, turning once. Drain them on a wire grill and allow to cool.


Place on a greased baking tray or baking paper and bake at 1900 for about 25 mins or until browned. Remove from oven, eat hot or cold. If desired, before baking, mix 1 egg white and 1 tablespoon water, brush on bagels, and sprinkle with sesame, poppy, or caraway seeds. If desired, you can replace the onion with ¼ cup finely chopped semi dried tomatoes or 2 heaped tablespoons mixed herbs.



Corn Bread


75 gram plain flour

1 tablespoon baking powder

200 gram medium cornmeal

1 teaspoon salt

3 eggs

300ml buttermilk

4 tablespoons extra virgin olive oil

310 gram can corn kernels, drained

1 large red chilli, seeded and chopped

2 tablespoons fresh coriander, chopped


Sift the plain flour and baking powder into a bowl, stir in the cornmeal and salt. Beat the eggs, buttermilk and olive oil in a separate bowl and stir in the flour to make a smooth batter. Stir in the remaining ingredients and spoon into a greased baking tray. Bake in a preheated 200C oven for 20 minutes or until golden and firm to touch. Cool in the tin for 5 mins, then transfer to a wire rack until cooled to room temperature.



Digger's Damper


2½ cups plain flour  

5 teaspoons baking powder

1 teaspoon salt  

1 teaspoon butter

1 tablespoon sugar  

1 cup milk, or water or warm lemonaide


Mix together the dry ingredients then add the liquid and butter and mix well and then knead it for about 5 minutes. Wrap the dough in a double layer of greased foil and place it in the coals of the campfire, poking it in and retrieving it a bit later hoping it's done.


To cook it in the oven preheat to 1500C. Combine the flour, baking powder, salt and sugar and mix well. Rub or cut in the butter. Stir in the milk to form a dough.  Shape into a flattened ball and place on a greased baking sheet or in a round cake tin and bake for about 30 minutes.  Eat it straight away while still hot in thick slices with butter, golden syrup, jam or vegemite.



Dinner Rolls


2 cups plain flour  

1 teaspoon salt

1 tablespoon sugar  

1 x 8gr sachet dry yeast

1 egg lightly beaten  

25 gram melted butter

¾ cup warm milk


In a lage bowl, mix together flour, salt, sugar, butter and yeast. Add beaten egg and milk and mix to form a soft dough. Remove from bowl and knead on a floured board for about 5 mins. Return to bowl, cover and let stand in a warm place for 3-4 hours. Return dough to floured board, knead for 2-3 minutes, then spoon dough evenly into a greased 12 cup muffin tray. Leave to rise in a warm place for a further 2 hours then bake in 1800C oven for about 15—20 mins or until cooked.



Fruit Loaf.


1 x 8gr sachet dry yeast  

 1 cup warm milk

3 cups self raising flour  

2 tablespoons sugar

50g melted butter (not margarine)  

1 teaspoon salt

150gram dried mixed fruit  

2 tablespoons mixed herbs


Add all ingredients, except milk, to a large bowl, mix well. Add the milk and mix until mixture forms a moist dough. If mixture is too dry, add more milk. Remove from bowl and place on floured board and knead for about 5 minutes. Layer a bread tin with baking paper, place mixture onto paper, cover and let stand for at least 4 hours. Remove mixture from bowl and return to floured board, knead again for further 5 minutes. Layer dough evenly on baking paper in bread tin and let stand for further 1 hour. Place in 1800C oven for about 20 mins or until cooked .



Potato Bread.


¼ cup warm water  

 3 teaspoons  yeast

1¾ cups milk  

 3 tablespoons butter

1 cup mashed potatoes (cool)  

 4 tablespoons sugar

2 teaspoons salt  

 6 cups flour

1 egg (for glaze)


Pour warm water into the bowl of an electric mixer fitted with the dough hook. Sprinkle the yeast over the water and let stand for 5 minutes. With the mixer at speed 2, slowly mix in milk, mashed potatoes sugar and salt. Gradually mix in flour. The dough should turn into a ball. Continue to knead on speed 2 for 2-3 minutes until dough is smooth and elastic. If the dough does not ball up because it's to dry, add water one tablespoon at a time until it does. If your mixture is more like a batter, add flour one tablespoon at a time.


Transfer dough to an oiled bowl, cover with a clean towel and let rise until doubled (about 1½ hours). Grease 2 loaf pans and pre-heat oven to 190°F.  Punch down dough and divide into two pieces. Shape each piece into loaf shape and place in greased pans. Cover pans with clean towel and let rise till doubled (about 1 hour). Use a pastry brush to brush beaten egg over the tops of the loaves. Bake for 40-45 minutes or until golden brown.      2 loaves





6 cups S.R. flour

1 teaspoon salt

1 heaped teaspoon baking powder

1½ cups milk

2 teaspoons sugar

½ cup boiling water


Dissolve baking powder, salt and sugar in water. Sift flour well, add water and stir in with wooden spoon. Add sufficient milk to make a moist mixture.  Roll one way lightly; cut and place scone shapes on baking paper on a tray and bake in pre-heated 2200 C fan forced (2500C normal) oven for 15 to 20 minutes.         3 doz.



Scones (Lemonade variety)


1 cup pure cream

1 can lemonade (room temp)

5 cups self raising flour

teaspoon of salt

flour, for dusting

1 satchel dry yeast

1 table-spoon sugar

½ cup milk

jam and cream to serve


Preheat oven to 220°C or 200°C fan forced. Sift flour, salt, sugar and yeast together, place all ingredients in a bowl. Mix lightly until combined. Scrape onto a floured surface. Knead lightly and shape into a rectangle about 3 cm high. Cut into 5cm squares with a sharp knife. Place a sheet of baking paper on a tray, place scones onto the paper and brush tops with milk. Bake for 15-20 minutes or until the tops are browned. Serve with jam and cream.



Scones (As good as Aunty Dot's)


300 ml thickened cream

2 eggs

600 ml full cream milk

1 kg self raising flour

1 sachet dry yeast.

2 tablespoons sugar

jam and cream to serve


Preheat oven to 250°C or 230°C fan forced. In a large bowl, whip well the eggs, yeast and the sugar. Add all the cream and half of the milk, whip in. Sift flour into the mixture in 1 cup lots, stirring with large spoon all the time, when all flour is added, stir in additional milk to make a good soft dough. Remove from bowl and place dough on floured board, knead two or three times then flatten out with hands until dough is about 20 cm high. Cut into scone shapes and place on baking paper on tray. Brush a small amount of milk on the tops of the scones and place in oven. After 5 minutes, turn oven down to 1800C and bake for another 20 mins, turning tray (front to back) after 10 minutes.


Remove and serve with jam and cream.



Spanish Bread


2 x 8gr sachet dry yeast  

1 cup warm milk

2 tablespoons sugar  

4 cups self raising flour

¼ cup Tuscan salad  

1 teaspoon salt

2 tablespoons mixed herbs  

¼ cup olive oil

50g melted butter (not margarine)  

1 level desert spoon bread improver



shredded cheese


Mix the yeast, milk and sugar in a bowl, set aside for about 20mins until it froths and increases in size. In a large bowl, add the flour, oil, salt, butter, mixed herbs, improver and Tuscan salad and mix well. Add the yeast liquid and mix in. Remove dough from the bowl and knead on a floured board until the dough falls off the fingers. If the dough is too dry, add a little milk, if it is too moist add a little flour (it is preferable to have it a bit moist). Roll the dough into a ball, place back in the bowl, cover with glad wrap and set aside in a warm place for at least 4-5 hours.


Remove mixture from bowl and knead for about 10 mins. Place in bread tin and allow to stand for at least 2-3 hours. Cut 1 tomato into thin slices, layer top of dough with tomato and bacon pieces. Cover lightly with cheese. Place in 1800C oven for about 30 mins or until cooked.






Cinnamon Cake


¾ cup caster sugar

180 g butter, cubed, at room temperature

1 teaspoon vanilla extract

3 eggs

1¼ cups self-raising flour

¼ cup plain flour

2 teaspoons ground cinnamon

½ cup milk

1 tablespoon caster sugar, extra

1 teaspoon ground cinnamon

1 tablespoon melted butter


Preheat oven to 170°C. Grease and line a 20 cm round cake pan with baking paper. Beat butter, sugar and vanilla together until pale and creamy. Add eggs, one at a time, beating well after each addition.  Sift flours and cinnamon together. Fold in alternately with milk in 2 batches. Spoon into pan and smooth the surface. Bake for 1 hour or until skewer inserted into the centre comes out clean. Cool in pan for 15 minutes. Carefully turn out onto a wire rack. Mix extra sugar, cinnamon and melted butter together. Pour over cake and set aside to cool. Serve.



Ginger Bread

250 gram butter

1 cup brown sugar

375 ml (1½ cups) golden syrup

2 eggs

300 mls milk

3 cups S/R flour

3 teaspoons ground sugar

Place the butter, brown sugar and golden syrup in a sauce pan over medium heat, stir frequently until butter melts and sugar is dissolved. Break the eggs into a mixing bowl with the milk and beat well. Sift the flour then mix into the egg/milk gradually until all flour is mixed in. Add the butter/sugar/syrup mix gradually, mixing all the time. Melt two teaspoons of butter in a microwave oven, pour into a 20cm square cake tin, then using a piece of grease proof paper, spread the melted butter over all surfaces in side the cake tin. Pour in the cake mix, bake in a preheated 1800C (1650C fan forced) oven for 70 mins or until a skewer inserted into the centre of the cake comes out clean. Leave in tin for about 20 mins until cake cools then turn onto wire for further 10 mins.



Raisin Bread

1 cup raisins

1 tablespoon butter

3/4 cup sugar

2 cups S/R flour

1 dessertspoon golden syrup

2 eggs

1 cup boiling water.

Mix together all ingredients in a large mixing bowl, pour into greased baking tin and cook in a pre-heated 1800C (1650C fan forced) oven for 70 mins or until a skewer inserted into the middle of the cake comes out clean. Remove from oven, leave in tin, covered with a tea towel, for about 20 mins until cake cools then turn onto wire, covered,  for further 10 mins.



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