Australian, Ukrainian & Russian Recipes

[MND]

Christmas Damper



2 cups of SR(self raising) flour
1/2 teaspoon of salt
2 teaspoons sugar
1 tablespoon butter
1 cup milk or water (enough to make a medium or soft dough)
1 teaspoon of bicarbonate soda Rub the butter into the flour. Knead. Mould into a Christmas shape
- a wreath, or a star.
Bake in hot oven (or in ashes if you are cooking it in a fire).
Cook for 20 minutes until brown. Serve with butter and jam, honey
or golden syrup.

[MND]

PAVLOVA



Ingredients:-
2 teaspoons cornstarch
4 egg whites (room temperature)
3/4 cup superfine sugar
1 teaspoon Vanilla extract
1 teaspoon vinegar
1 1/4 cups thick cream

Decoration on top:-

Fresh Fruit such as sliced bananas, strawberries,passionfruit etc
Another popular decoration is grated Peppermint Crisp which is a
chocolate bar with a crunchy peppermint filling.You could also make
up your own topping.Limit is your imagination.


preheat over to 250 Fahrenheit (150 celsius).

Brush large baking sheet with melted butter or oil. Line base with wax paper

Dust lightly with sifted cornstarch, shake off excess.

Using a 7-8 inch (approx) round baking pan or lid as a guide, mark a circle in the centre of the prepared baking sheet.

Place egg whites in a small dry mixing bowl. Using an electric beater, beat for 1 minute or until soft peaks form.

Add the sugar gradually, 3 teaspoons at a time, beating constantly until mixture is thick and glossy and all the sugar has dissolved. Add vanilla extract and vinegar, beat until combined.

Spread meringue onto the marked circle on the prepared baking sheet.Bake 1 and 1/4 hours or until pale and crisp. Cool completely on the tray in the oven, with door slightly ajar.

When the pavlova shell is cooled slide a flat bladed knife underneath and carefully ease pavlova onto a serving plate

Place cream in a mixing bowl. Using electric beaters, beat cream until stiff peaks form. Spread over the top of cooled pavlova shell.

Decorate

[MND]

WINE TRIFLE



Ingredients
sponge cake of any type. Swiss roll is good.
1 can of halved apricots(other fruit will do)
dash of sherry
1 pack of Port wine jelly crystals
custard powder
(plus milk and sugar for this-amounts on the pack but you need
to make it thick)
1 small carton thickened cream.
1 banana or other fruit.
strawberries to garnish. Cut and place the sponge cake on the bottom of the bowl.
cover with apricots (or other canned fruit) and then
add the sherry and/or juice from the can.
With that done, make up jelly crystals following directions
on pack in another bowl. When the jelly is 1/2 set, then
spoon it over the sponge and fruit. Pop into fridge whilst
you make the custard.
Make up the custard as per directions on the box, then when
that is nearly cool, slice a banana onto the trifle mix.
Then spoon the custard on top of all this. Put back into
fridge until it is all set. Just before serving, beat the
cream until it is thick then coverthe trifle mix in cream.
Garnish with strawberries.
Leave in fridge until ready to serve.

[MND]

Chicken Chop Suey Aus style

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INGREDIENTS:
4 - 6 ounces (115 - 175 grams) chicken meat, thinly shredded
1 teaspoon salt
1/4 egg white
1 tablespoon cornflour
about 1/2 pint peanut oil
1/2 teaspoon finely chopped garlic
1 tablespoon thinly shredded fresh ginger root
3 - 4 spring onions, thinly shredded
4 - 6 ounces (115 - 175 grams) bean sprouts
4- 6 ounces of Brocholii
4-6 ounces cauliflower
1/2 teaspoon sugar
1 tablespoon light soy sauce
1/2 tablespoon Chinese rice wine
2 tablespoons chicken stock
a few drops sesame oil
PREPARATION:

Mix the chicken shreds with a pinch of the salt, the egg white and about 1 teaspoon cornflour. Brown them in warm oil, stir to separate, then remove and drain them.

Pour off the excess oil, leaving about 2 tablespoons in the wok, stir-fry all the vegetables for about 1 minute, add the remaining salt and the sugar, blend well, then add the chicken with the soy sauce and rice wine, stir-fry for another minute, and add the stock finally thicken with the remaining cornflour , garnish with the sesame oil and serve hot.

[MND]

Home made Pasty slice anyone.

Pastry
4 large cups Self Raising flour
150gms butter
2/3 cup cream
salt to taste

Filling
½ kilo beef mince
4-5 large potatoes
½ kilo pumpkin
2 medium carrots
1 1/2 sticks celery (stalks)
2 large onions
1 large white turnip
salt and pepper

Pastry:

Using the 4 large cups Self Raising flour rub in about 150gms of butter to the consistency of small bread crumbs and salt if desired - then stir well with fork to let air into mixture. Add 2/3 cup of cream and mix. If the pastry appears a bit stiff add milk to help make the dough pliable.

Filling:

Mince all vegetable ingredients with a hand mincer i use a large cutter in the mincer for this as (a small cutter makes the filling too mushy), add mince, salt and pepper. Mix all the ingredients well together so they are evenly distributed, then fill the pastry which has been cut to the desired shape. Paint the completed big pastie with milk (using a pastry brush) to give a nice golden brown colour. Cook in an oven pre-heated to 180 - 200 degrees. Judge the cooking time by the size and look of the pasty.

[MND]

Ok most of you guys know i'm not a big fan on eating fish iv'e tried cooking it everyway i can but still dont like it very much for some reason i do like Tuna though in a can.

This is my chow mein Tuna

1. 14 oz tin of tuna
2. 1 x can of cream of mushroom soup
3. Quater of a cup of condensed milk
4. 2 x cups of chow mein noodles
5. two tablespoons of onion powder
6. 1 x cup of chopped up celery
7. 1 cup of salted cashew nuts (Nobbys are the best)

Drain the tin of Tuna and break it all apart
Mix the mushroom soup and the condensed milk together in a bowl then add all the ingredients in the bowl leaving one cup of the chow mein noodles aside.
Now place everything in a casserole dish and place the rest of the noodles on top and bake at 180c for around 20 mins.

I like Sirena Tuna the best.

[MND]

MY AUSSIE CHICKEN WINGS



10-12 chicken wings (1KG.)
1/4 to 3/4 cup hot chili sauce
1/4 cup butter
Peanut oil (for frying)
4 cloves garlic, minced
1 shallot, minced (optional)
1 onion, finely minced (optional)
pinch of sea salt



Fill a heavy bottomed, deep-sided frying pan with at least 1 inch of oil and heat until oil is hot.

Split the wings at each joint and discard the tips. Rinse and pat dry with paper towels.

Meanwhile, in a small saucepan, melt butter over low heat with minced garlic. (Finely minced shallots or onions may optionally be added at the same time as the garlic.) If you prefer a smoother sauce, a hand blender may be used to smooth it out and blend in the flavors of the garlic, etc. When the garlic is a golden color, stir in the chili sauce. Add a pinch of salt.

When the oil is hot carefully lower the wings into the hot oil using a slotted spoon , and deep fry for about 12 minutes, or until wings are cooked and crispy.

Drain on paper towels. Toss with the chili sauce, coating several times to cover well.

[MND]

MY FISH IN PINEAPPLE CORIANDER SAUCE



1 can (20 ounces) sliced pineapple in juice, drained, reserving juice
3/4 cup reserved pineapple juice
2 tablespoons lime juice
2 cloves garlic, minced
2 tablespoons water
1 tablespoon Nurses cornflour
2 tablespoons minced fresh coriander
1 to 2 teaspoons minced chili
2 tablespoons sugar
Salt and pepper to taste
6 fish fillets (about 4 ounces each), grilled

Cut pineapple slices into 1/2-inch pieces. Combine pineapple pieces, reserved pineapple juice, lime juice and garlic in medium saucepan. Heat to boiling. Reduce heat and simmer uncovered 2 to 3 minutes.

Combine cold water and cornflour. Stir into boiling mixture. Boil, stirring constantly, until thickened. Remove from heat. Stir in coriander and chili.

Stir in sugar season to taste with salt and pepper. Serve warm sauce over fish

[MND]

Deep Fried Egg Noodles

1 x Packet of flat egg noodles

soak in beer for 2 hours

1 litre of peanut oil
2 x drops of sesame oil

Drain noodles and deep fry in oil above.

[bobjf]

oi where's the broke waiting food
vegy sanger lol

[bobjf]

had some pork scotch fillets that girls like bashed out & turned in to schnitzels
after i pounded them i decide some baked toddies would be good which led to playing about with fillets & some leftovers.
mini rolled roasts with whatever turns you on or left over in the fridge.
ingrediants
pounded pork fillets (reckon it would work with beef)
garlic butter
bacon rashers cut to suit
mushys
sliced onion
red wine
motzerella
butchers twine
hehe your turn to cook
method
spread garlic butter on fillets
lay a couple of peices of bacon on
now a couple table spoons of cooked mushy & onion
roll tightly & tie
cook almost through,browning all over in hot oil
poor wine into a oven proof dish & add your mini roasts
poach in a hot oven untill you reckon there done
sprinkle on the motz & melt back in the oven
add cream or whatever you like to wine & reduce for a tasty sauce
i served with baked toddies & galina,s hated greens lol & yes she did eat them.
girls reckoned it was great