SOUP

Really Good Spiced Lentil Soup

(Claire)

(T=tablespoon, t=teaspoon)

1T oil
2 med. onions, chopped
2t cumin
1t ground coriander
1t chopped red chilli
2 large carrots, chopped
2 large parsnips, chopped
1 med sweet potato, chopped
2 sticks celery, chopped
1 C red lentils
4 C chicken stock
4 C water
1 C cream (or evap milk)
Parmesan to serve

Cook onions and spices for 8 mins

Add chopped veg & 1C stock
Cover & cook 10mins until veg softened
Add lentils & remaining stock
Cover & simmer 25 -30 mins or until tender
Stir in cream
Season as required
Will thicken on standing.
ENTRÉE
Maze’s Melting Aromatic Camembert

1 ripe camembert
1 large strip fresh orange zest, finely chopped
1 large sprig fresh rosemary, leaves picked from the stalks, chopped
1 garlic clove, peeled and chopped
few turns of black pepper (that's what the recipe says)
50ml EVOO
50ml white or rose wine

Preheat oven to 180 deg C. Peel back the paper on top of the camembert and put
the cheese on a large sheet of foil, Make a few holes in the top of the cheese and
sprinkle over the orange zest, rosemary, garlic and black pepper. Pour over the
EVOO and wine, close up the foil and bake for 20 mins. When ready, the skin will
have blown up and the inside will be wonderfully runny. Dip with crispy croutons or
pour over potatoes.

Pork Dumplings
(Bacon Bandit)

250gm pork mince

5 garlic shoots finely chopped ( I use a very large shallot)
2cm piece of ginger finely chopped ( I grated a small amount up)
1 long red chilli deseeded finely chopped ( I used a small very hot one but only half of
it, had them in the freezer)
1/2 x 227 can of water chestnuts finely chopped
2 teaspoons light soy (I used tamari as didn't have enough light soy)
1 teaspoon brown sugar
1 tablespoon Chinese rice wine or dry sherry
2 teaspoons sesame oil
1 egg lightly beaten
30 gow gee wrappers

Dipping sauce
1/2 cup light soy sauce
1 Tablespoon Chinese rice wine

Place mince, garlic, ginger, chilli, water chestnut, soy sauce, sugar, rice wine,
sesame oil and egg in bowl. Stir to combine.

Place wrappers on work surface. Spoon 2 teaspoons mince mixture on 1 half of

wrappers. Brush edges with cold water. Fold remaining wrapper halves over to
enclose filling. Press edges together to seal.

Please in a large steamer lined with baking paper over a large wok or pan of
simmering water. Cook dumplings in batches for 15 minutes or until tender.

Make the dipping sauce. I used a different sauce , I have one from another recipe for
rice paper rolls and it's very nice.
3 tablespoons tamari
3 tablespoons sweet chilli sauce
1 teaspoon sesame oil
and I chopped the little bit of chilli left over into it.
VEGETARIAN
Chickpea and Herb Falafel

1 tbs cumin seeds

1 tbs coriander seeds
2 x 400g cans chickpeas, rinsed, drained
3 cloves garlic, chopped
3/4 cup finely chopped coriander
1/4 cup finely chopped mint
1/2 cup finely chopped flat-leaf parsley
1/2 Spanish onion, coarsely grated
1/3 cup (50g) plain flour
1/4 tsp bicarbonate of soda
1 egg, lightly beaten
1/2 cup (75g) sesame seeds
Sunflower oil, for shallow-frying
Tarator sauce (see related recipe) and lemon wedges, to serve

Place cumin and coriander seeds in a frying pan and cook, stirring, over low-medium
heat until fragrant. Cool. Place cooled seeds in a mortar and crush with a pestle to
form a coarse powder. Using a food processor, process chickpeas until finely
chopped and almost a paste. Transfer to a bowl. Add ground spices, garlic, herbs,
onion and salt and pepper to taste, then mix well. Stir in flour, bicarbonate of soda
and egg until well combined. Roll tablespoonfuls of mixture into walnut-sized balls
then roll in sesame seeds to coat. Place on a tray. Cover and refrigerate for 1 hour
(or overnight) to firm.

Pour oil into a large, deep frying pan until 5cm-deep. Shallow-fry falafel in batches,
turning until golden all over, then drain on paper towels.

Rocket Pesto
(Claire)

handful of almonds, toasted

3 cloves of garlic
juice of half a lemon
bag of rocket

whiz, adding olive oil or other oil until smooth.

Dollop on gnocchi, I added a slurp of cream to make it thinner and stirred it through
the gnocchi.

Baked Onions
(jenni a)

4 medium large onions

1 T butter
2T tomato sauce
1T honey
1/2 tspn salt
1/2 tspn paprika

Put everything except the onions in a suitable dish and micro for one minute then stir
well. Add the onions which have been cut in half crosswise and turn the onions
around in the syrup to cover. Cover and cook on high for 4 minutes. Turn onions over,
baste with sauce and then continue cooking for about four minutes until onions have
softened. Serve sprinkled with parsley [I didn't]

Silverbeet Gratin
(Bacon Bandit)

1 bunch silverbeet (about 900g)

2½ tbsp butter
½ cup pouring cream
3 tbsp plain flour
450ml warm milk
Salt and cayenne pepper
¼ tsp ground nutmeg
90g gruyere cheese, grated
1-2 tbsp dry breadcrumbs

Preheat oven to 200C. Cut silverbeet stalks into 3cm pieces and cook in a large
saucepan of lightly salted boiling water for 5-7 minutes. Drain. Meanwhile melt 1 tbsp
butter in a very large frying pan over medium heat, add shredded leaves and stir for
3-4 minutes (this may need to be done in batches). Add cream and simmer for three
minutes. Remove from heat.

Melt remaining butter in a large saucepan over medium heat and stir in plain flour.
Gradually whisk in warm milk and stir continuously until mixture thickens enough to
coat the back of a wooden spoon. Season with salt, cayenne and nutmeg. Add 30g of
the gruyere and stir over low heat until smooth. Remove from heat, add silverbeet
stalks and stir to coat.

Place creamy leaf mixture in the base of a lightly greased ovenproof dish and spoon
sauce and stalks over. Sprinkle with remaining gruyere and breadcrumbs and bake
until cheese is melted and golden. Teams well with roast lamb.

(From SMH “Goodliving”)

Lentil Lasagne
(Claire)

SAUCE
Fry an onion and garlic in a slosh of oil. Add a sprinkle of Italian herbs. Add a tin of
drained rinsed brown lentils (can do your own from dry). Add a tin of crushed
tomatoes and either a tin of tomato soup or some tomato paste and water.

Simmer gently while you make the white sauce Layer as you would a meat lasagna,
bake 180C about an hour until bubbling around the sides. Rest about 15 mins and
serve or cool and freeze.

NOTES
Can add some mince if you have people 'afraid' of lentils. I cook it at lunch time for 1
hour and then reheat at tea time. Pasta absorbs the sauce and lasagna cuts nicely,
not sloppy. Use an egg in the white sauce that is going on the top layer - see below in
alternative white sauce instructions.

ALTERNATIVE TO WHITE SAUCE

Mix about 750g fresh ricotta cheese (bought from the deli not the stuff out of a plastic
container) with milk, cream or evap. milk until a pouring consistency. Stir in some
grated cheese so it tastes nice and cheesy. Layer lasagna as usual. Keep aside the
ricotta sauce for the top. Before spooning over add an egg - mix really well. Pour
over lasagna and proceed as normal. The egg makes the top layer puff up and stay
firm.

Macaroni & Vegie Frittatas

(Bacon Bandit)

This recipe might help kids eat some vegies.

http://www.taste.com.au/recipes/2708/macaroni+vegetable+frittatas

Claire’s Simple Pasta

We have had the nicest dinner tonight. Simple in its preparation and in it's taste. I
cooked some Angel Hair pasta - fine spaghetti. While it was cooking I heated some
oil and fried a tsp of a herb and garlic mix. Then added 2 handfuls of frozen fresh
bread crumbs and a handful of slivered almonds. Tossed them around as they
browned. Finely grated some lemon rind over it. Drained the pasta, added a healthy
glug of oil, a tin of small prawns, lemon rind, lemon juice and a little fresh grated
garlic. Tossed it all with some fresh spinach, heaped onto plates, topped with crunchy
bread crumbs and finely grated parmesan. Delicious, simple and rustic.
CHICKEN
Butterflied Chicken with Lemon and Rosemary
Recipe created by Nigella Lawson

1 butterflied chicken (approx. 3 1/2 to 4 lbs)

3 long sprigs fresh rosemary
Juice of 1 lemon , with more lemons to serve
1 red onion
6 tablespoons olive oil
Maldon or other sea salt

Put chicken into a large freezer bag. Pull the waxily aromatic needles off two of the
sprigs of rosemary and drop them on top.

Cut a lemon in half and squeeze juice into the bag, chucking the rinds in the bag
afterwards, too. Pour in olive oil and then tie bag. (Or vacuum seal, if possible.) Give
it a good squeeze around the edges before sitting in the refrigerator.

Marinate chicken for a couple of hours, or overnight—even a couple of days.

Preheat oven to 425°. Once chicken is at room temperature, lay chicken (skin side
up) along with lemon rinds and onion pieces, on a foil-lined pan. Add remaining sprig
of rosemary torn into a few pieces and tuck into leg and breast of chicken.

Cook for 45 minutes. The chicken should now be crisp-skinned and tender within.
Take the pan out and cut chicken into four pieces. Arrange on a plate along with
onion bits.

Pour over any syrupy golden juices from the pan and sprinkle generously with sea
salt. Cut a lemon or two into quarters and scatter these clumpily about the chicken.

Recommended technique: For a spicier option, brush the skin of the butterflied bird
with some sambal oelek (hot, sharp chilli paste) loosened with a little vegetable oil.

Mimi’s Chicken Bake

1 kg mixed chicken pieces

1 leek, sliced
1 lemon, sliced
2 cloves garlic, sliced
1 cup chicken stock
2 tablespoons olive oil
1 teaspoon dried thyme

Preheat oven to 180°C. Arrange chicken pieces in a single layer in a large, ovenproof
dish. Top with leeks, lemon slices, and garlic.

Whisk stock and oil together in a jug. Pour over chicken pieces. Sprinkle with sea salt
and ground black pepper. Sprinkle thyme evenly over chicken. Cover tightly with foil.

Bake for 1 hour or until chicken is cooked through.

Increase oven temperature to 200°C. Bake, uncovered, a further 30 minutes or until
chicken is golden. Serve.

I served ours with steamed rice and a salad of raw zucchini sticks, carrot sticks and
cherry tomatoes.

I actually shred the meat from the bones for the kids...don't suppose it's worth doing
so for your DH...just to prove a point, flavour-wise?

The leftovers (kept all the bones) made yesterdays soup...just chucked everything in
the pot, including the lemon slices, simmered for 20 minutes, removed the last of the
meat from the bones and discarded the bones. Removed the lemon slices. Added a
teaspoon of lemongrass slices, a half a teaspoon grated ginger, 1 Chinese noodle
cake, some diced carrots and celery, and a bit of sad looking rocket. Tossed in a
handful of almonds right at the end....DH raised his eyebrows at the almonds in his
soup, but agreed they tasted lovely. Kids loved it too...although the rocket was left at
the bottom of the bowl...fair enough, I guess.

Moroccan Chicken with Prunes

(Mimi)

1 chicken cut into serving pieces OR 1kg legs, thighs, etc.

200g stoned prunes
2 onions, chopped
2-3 cloves garlic, chopped
A pinch saffron threads soaked in 1/4-cup hot water
2 teaspoon cinnamon
2 teaspoon ginger powder
1 teaspoon cumin
1/2 preserved lemon chopped (I'm just using fresh lemon)
1/3 cup honey
1 cup water or stock

Brown chicken in a little oil. Remove and add onion, garlic and spices. Cook for a
couple of minutes. Return chicken to pan and add water or stock. Simmer until
almost tender, then add preserved lemon, honey and prunes. Complete cooking
gently until cooked through.

Chicken Curry (Using Black Curry Powder)

(Mazza)

1lb Chicken
2-3 tblspns Roasted (black) curry powder
2 tspsn Hot pepper powder
2 oz milk (Coconut or Cows)
2 tspsn Vinegar (or lime to taste)
Salt
2 cloves Garlic
1 Onion
Cinnamon
Nutmeg
2 tblspns Oil
Cut the chicken into small pieces and wash well. Dice onions. Cut the garlic into
small pieces. Add the chicken, spices, vinegar and salt and mix well. Allow to
marinate for some time (optional). Place on very low fire and heat for some time.
After about 10 minutes the heat may be increased to a slow heat. Cook for 20
minutes. Five minutes before taking down add the milk.
MEAT
Chevapcicis
(Super Food Ideas August, via Judith with variations courtesy of Indigo)

750gs mince steak

5 spring onions
3 cloves garlic
1 egg
1 teaspoon cayenne pepper

Process onions and garlic in food processor, add mince and process until smooth.
Combine mince mixture, beaten egg and cayenne in a large bowl. Season with salt
and pepper.

Using damp hands, shape mixture into 12 sausages.

Place on baking tray covered with baking paper and put in fridge for 30 minutes or
until firm.

BBQ or grill for 8 to 10 minutes

Leskovac version:
1 kg more crudely ground beef
50 gr onion
1 ground hot pepper
salt
oil for greasing

Albanian version:
600 gr ground young beef
salt, pepper
a few rosemary leaves
1-1.5 dl oil (or 50 gr suet)

Romanian version:
"fresh sausages - mititei"
500 gr. fresh (just slaughtered) beef
salt, pepper
thyme
allspice
3 cloves of garlic
2 dl warm soup (from meat cube or bone stock)
oil for grilling
bicarbonate of soda (optional)

Macedonian version:
"for 5-6 persons"
800 gr ground young beef
200 gr ground mutton
"work out properly" and let stand for several hours
100 gr finely chopped onion cooked in 20 gr oil
5 cloves garlic, chopped finely
add mixed onion and garlic, pepper, and salt to meat
work together and let stand a short time before forming
oil for brushing
"served in lepinyas"

Bulgarian version:
"shape into bigger tchevapchitchi"
400 gr boneless beef (or young beef)
200 gr. boneless mutton
1 onion
1-2 cloves of garlic
salt
pepper
1 dl oil

Uzic^e version:
"shape into somewhat longer tchevapchitchi"
600 gr beef (or young beef)
30 gr. onion
1 small hot pepper
1 bunch parsley
salt
pepper
after grilling pour over 100 gr. melted kaymak from Uzic^e

"Hunter's Tchevapchitchi" (Yugoslavian version:)

400 gr. venison (from leg or shoulder)
125 gr. rabbit (from leg)
80 gr streaky smoked bacon
100 gr onion
1-2 cloves of garlic
salt
pepper
1 TBS chopped celery leaves
heated, for pouring over after grilling
1 dl oil for brushing
1-2 dl red wine
chopped parsley
pepper
garlic juice (optional)

# Everything is ground or chopped very fine.

# In all cases "work into a meat mixture" and then chill for a couple of hours in the
refrigerator.
# Form into small link sausage shaped pieces "by hand or with the utensil for making
sausages" and grilled "turning all the time", brushing them with oil.

Easy Peasy Beany Lamby

(it's worth it for the title alone - Judith)

800d potatoes, peeled or scrubbed, and sliced

1kg chump chops, trimmed of fat
2 onions peeled and sliced thinly
lots of salt and freshly milled pepper
about 1 kg beans, stalks trimmed
400g tin chopped tomatoes

Preheat oven to 160C

Lay the potatoes evenly over the base of a big casserole dish and top with the lamb.
Sprinkle all onions over and season well. Put the beans on the top pressing down to
make sure they are even and compact. Then season a little more and tip the
tomatoes over. Add a tin of water (or another tin of tomatoes), and cover with a lid.
Bake for 2 hours.

Fennel and Sausage

(Judith via Sunday Life magazine from the Sunday Age).

4 thick Italian sausages (we just use any ordinary ones, DD uses vego ones)
1 tin cannellini beans
1 fennel
parsley
1 onion
1 clove garlic
400g chopped tomatoes

Fry sausages until brown and almost cooked. Remove. Fry garlic and onion in olive
oil. Add chopped fennel and tomatoes and simmer for 10 minutes. Add 1/2 tspn chilli
flakes. Add sausages and beans, cook for a further 5 minutes. Top with parsley.
Serve with garlic bread or crusty rolls.

Chinese Barbecued Spareribs

(Mazza)

3/4 cup (180ml) barbecue sauce

2 tbspn dark soy sauce
1 tbspn honey
1/4 cup (60ml) orange juice
2 tbspn brown sugar
1 clove garlic, crushed
2cm piece fresh ginger, grated
2kg American style pork spareribs

Combine sauces, honey, juice, sugar, garlic and ginger in a dish. Add ribs, turn in
marinade, cover and chill for 3 hours. Preheat oven to 180 deg C/160 deg C fan
forced. Brush ribs with marinade and place in a baking dish. Roast, covered, for 45
mins. Uncover and roast for 15 mins. Serve with fried rice.

Chorizo & Rice Bake

(Bacon Bandit)

The only thing I did different was to slice the chorizo, (which you can get in delis or
the deli section of Coles/Woolies and fry them on each side till crisp, then drain. They
can be fatty but oh so tasty.

1/4 cup olive oil

1 brown onion, finely chopped
1 1/2 cups Arborio rice
2 garlic cloves, crushed
2 1/4 cups chicken stock
810g can chopped tomatoes
250g chorizo sausages
30g parmesan cheese, finely grated
1/4 cup small basil leaves

Preheat oven to 200°C.

Heat 2 tablespoons oil in a heavy-based, flameproof casserole over medium heat

until hot. Add onion. Cook, stirring often, for 3 to 4 minutes or until tender. Add rice
and garlic. Cook, stirring, for 2 minutes or until rice is coated in oil mixture. Add stock
and tomatoes. Bring to the boil. Cover.
Bake in the oven for 30 minutes or until rice is just cooked through.

Meanwhile, heat remaining 1 tablespoon oil in a non-stick frying pan over medium
heat. Cook sausages, turning occasionally, for 8 to 10 minutes or until cooked
through. Transfer to a plate lined with paper towel. Cut into 2cm-thick slices.

Remove risotto from oven. Add sausages and parmesan. Stir to combine. Season
with salt and pepper. Top with basil and serve.

Carbonara Pasta
(Indigo)

DP's "Just like the restaurants" Carbonara Pasta (I had to work out quantities cos DP
cooks in "whatever" mode lol..)

linguine or fettuccine (good handful)

1 medium onion, chopped
1t garlic
3 bacon rashers or 4 pieces of short cut bacon, chopped Sliced mushrooms
(however much you want)
1T chopped parsley
2 eggs
Lite or full fat thickened cream
Butter
Salt and Pepper

Put pasta on to cook as per instructions or as you know how to cook pasta. While
waiting for that to cook, in a fry pan sauté in butter the onion, bacon, garlic and
mushrooms till cooked. Remove from pan and reduce heat. When pasta is ready,
drain and place into pan. Crack in 2 eggs and stir around till the egg clings to the
pasta. Add however much cream you would like (some like it creamier than others).
Cream should stick to pasta. Mix in sautéed ingredients, parsley and season to taste.
We like ours served with cracked pepper.

Schnitzel
(Lynette Rabbit)

3 dishes - 1 with plain flour, 1 with lightly beaten egg and the other with bread crumbs
(commercial have no idea how it would go with home made but then you can always
double dip into the egg and breadcrumbs). We have an old metal meat mallet and
after trimming the chicken he flattens it out a bit then dips into the flour, the egg and
finally the breadcrumbs - sometimes the breadcrumbs misbehave a bit so he pushes
them on or double dips as mentioned above. Depending on time sometimes the
schnitzel is cooked straight away - shallow fried with perhaps a cm or 2 of oil in a fry
pan, cooking 1 at a time - when cooked it is placed on a tray in the oven to keep
warm until ready to dish up.

Lamb with Spinach and Mushroom

(Dee)

2kgms lamb
2 chopped large onions
2 tins of cream of mushroom soup
fresh mushrooms peeled and chopped - not sure how much probably 2- 2 1/2 cups
3 packets of frozen spinach
some small pasta
black pepper
2 packets of pasta with the cheese sauce that you add 200mls of milk to and
microwave - found in DD's pantry

Put lamb in crock pot sprinkle, over onion add the tinned soup, pepper and put crock
pot on high, when that is hot add 1 packet of spinach at a time (its still frozen), When
it has thawed in the crock pot, just stir it through and add the next one. Then add the
2 packets of pasta with the cheese flavouring and the 400mls of milk. Then add the
mushrooms and the pasta ( We thought it was a bit runny so added some small
pasta in raw so it would not take long to cook) or you could add some rice, we
probably added about 3 handfuls of pasta. Sorry not very exact and cook till meat
and pasta is cooked. About 4 hours on high.

Spanish Beef Stew

(Mazza)

stewing steak
1 tin tomatoes PLUS 1 extra can water
1 onion, chopped finely
2 cloves garlic, crushed
1 cup beef stock (any will do)
1 large or 2 small sweet potatoes, chopped finely
large slice of orange peel, no white pith
2 bay leaves
2 tspsn cinnamon
2 tablespoons dried oregano or 1/4 cup fresh
salt & pepper to taste

(I used the slow cooker but could be done on stove top or in oven. Also I always put
finely chopped sweet potato in all of my stews, if I've got it, as it cooks down and
makes a nice thick sauce without adding any thickening agents.)

dd all ingredients to slow cooker. (You can fry onion and garlic and brown meat in a
little oil if using stove top or oven.) Remove orange peel and bay leaves to serve.
Approx cooking times: 4 hours on high in slow cooker, probably 2 hours on stove top
or oven. Serve with any vegies and cubed, pan fried potatoes.
Leek, Baby Pea and Ham Quiche
(Mimi)

POTATO PASTRY
1 cup self-raising flour
½ teaspoon salt
3 tablespoons firm butter
1 well-packed cup of smooth mashed potato, cold
1 egg yolk, lightly beaten milk to mix, if necessary

Sift the salt and flour together. Using fingertips or food processor, rub in the butter.
Add the cold potato and egg yolk and combine to a stiff dough adding a little milk if
necessary. DO NOT over mix. Knead lightly. Wrap in plastic wrap and refrigerate for
about 30 minutes before rolling out. Line a greased pie plate. Add chosen filling and
cook at 190C for about 30 minutes. Cooking time will vary, depending on the depth of
the filling.

FILLING
2 leeks, sliced thinly
2 thick slices of ham off the bone, diced
1 cup frozen or fresh baby sweet green peas, steamed, drained and cooled
5 large eggs
1/2 cup cream
Salt and pepper

Sauté` sliced leeks to soften, allow to cool. Beat eggs, add cream and other
ingredients. Pour into shell and bake for about 40 minutes at 180, until firm in the
middle.

Mum’s Mexican Casserole

(Indigo)

6 cooked sausages (you may not need to use all 6 but see how much you feel you
need in the dish. If your sausages are fatty, you may need to parboil them before
browning) This recipe also works with chicken.
1C frozen mixed veg (3/4 cooked in the microwave, keep the water they are cooked
in)
1 medium onion, chopped
1 can tomato soup
salt/pepper
Curry Powder to taste
1T brown sugar

Sauté onion and remove from heat. Mix in brown sugar. Place back on moderate
heat and add soup, mix through. Add vegies, sausages/chicken, salt and pepper. Stir
through. Simmer till heated through. If its a bit thick, use the water from the vegies to
thin it out to how you like it. Serve with rice.

Tacos
(Indigo)

500g Premium Grade Beef Mince

1 large Onion (finely chopped)
1 Carrot (finely chopped)
Celery (finely chopped)
Red Wine
Tablespoon tomato paste
Beef stock
Cardamom
Coriander
Chilli
Cayenne Pepper
Salt & Pepper

Sauté mince until brown, add onion, carrot and celery to the mince...and a mixture of
hot and sweet spices, such as cardamom, coriander, chilli and cayenne pepper. Mix
well. To this add some red wine to prevent spices from burning off. Then finish with a
tablespoon of tomato paste, salt and pepper to taste, and a splash of beef stock. You
now have your spicy taco mince...to drop into a taco shell, with lettuce, tomato, sour
cream, and topped with a rich grated cheddar cheese (mature cheese better for
tacos).
FISH
Judith’s Salmon Pasta

about 2 cups cooked pasta

1/2 cup mayo
2 tablespoons milk or white wine
1/2 teaspoon mustard
1 tin cream of mushroom soup
1 tin salmon
about 250g sliced mushrooms

Mix mayo, soup, wine/milk and mustard. Carefully stir in mushrooms, broken up
salmon and pasta.

Cook in mod oven for 30 minutes, then add something crunchy on the top (I just
tossed some coarse breadcrumbs in butter and put on the top). Cook for a further 15
minutes or until browned on top. I did put the sliced mushies in the microwave for a
few minutes with some butter before I put them in the soup mix.

Indigo’s Tuna Pie

Based on http://www.taste.com.au/recipes/19525/tuna+pie+with+potato+topping

420g can of tuna

chopped celery
carrot
onion (I don’t have a leek)
peas
corn
chopped parsley
Leggos sauce (its a pasta bake one with spinach and garlic, figure that substitutes for
the milk and cream)
salt & pepper
potato topping..

Id make a little extra potato and mix that with the tuna mixture or add some
risoni/cooked rice or pasta, to thicken it up, otherwise the tuna mix is a bit on the
runny side.

Indigo’s Tuna Lasagne

Its one of my fave meals, you could do this with salmon, cooked chicken, add some
frozen veg I suppose.

425g can of tuna in brine

1 large onion
2T tomato paste
250mL thickened cream (full fat or lite)
1/2c chopped parsley
1T oil grated cheese
salt and pepper
1t garlic (optional) We add it
250g instant lasagna

Preheat oven to 170* (fan forced) 180* (conventional). Chop onion and fry gently in
oil till soft, add tuna and brine, add tomato paste, stir and simmer for 3 mins. Add
cream, stir and cook for a further 1-2mins or until thickened. Add parsley, garlic and
season to taste. Spray a flat casserole dish and cover base with a thin layer of sauce.
Add lasagna sheets and repeat in layers, last layer being sauce. Top with grated
cheese. Bake for 45mins.

Salmon Parcels
(Cathy)

You get a piece of foil big enough to wrap the salmon in, put a large dollop of butter
on the foil and spread it out to cover the base of the trout. Place salmon on butter,
add julienne carrots, spring onions and snow peas (or pretty much any vegie you
like) then add a dollop of oyster sauce and splash of soy sauce, wrap up and then
bake for 15-20 min, depending on how you like your fish.

Acorn
Adding to Cathy's comment, maybe some fresh julienned ginger and spring onions-
whole or only halved, not chopped, and then steam if you can. I also personally like
orange juice and vegetable reduction with salmon.

Baked Fish
(Mimi)

Blot dry inside and out Rub inside and out with mixture of olive oil, fresh lemon juice,
grated fresh ginger and salt Cut a lemon or lime in quarters and place inside with a
sprig of any fresh herb you like, and a knob of butter Dot a piece of foil with butter
and lay the fish on it, dotting on the top side with butter also (just pearl sized blobs)
Squeeze more lemon or lime juice over and bake until cooked. I always serve rice
with this...usually coconut rice. My recipe for that is around somewhere...but it's
basically 2 cups rice, 1250mls of liquid (whatever ratio of coconut milk, and chicken
stock you prefer...1 400 ml tin of coconut milk gives a delicate flavour, 2 gives a richer
creamier taste)...and a chopped onion. Microwave for 6 minutes twice, stirring in
between. Allow to rest for 5 minutes before serving.
BAKING
Pita Bread

1 package of yeast, or quick rising yeast

1/2 cup warm water
3 cups all purpose flour
1 1/4 teaspoon salt
1 teaspoon granulated sugar
1 cup lukewarm water

Dissolve yeast in 1/2 cup of warm water. Add sugar and stir until dissolved. Let sit for
10-15 minutes until water is frothy.

Combine flour and salt in large bowl.

Make a small depression in the middle of flour and pour yeast water in depression.

Slowly add 1 cup of warm water, and stir with wooden spoon or rubber spatula until
elastic.

Place dough on floured surface and knead for 10-15 minutes. When the dough is no
longer stick and is smooth and elastic, it has been successfully kneaded.

Coat large bowl with vegetable oil and place dough in bowl. Turn dough upside down
so all of the dough is coated.

Allow to sit in a warm place for about 3 hours, or until it has doubled in size.

Once doubled, roll out in a rope, and pinch off 10-12 small pieces. Place balls on
floured surface. Let sit covered for 10 minutes. Preheat oven to 500 deg F. and make
sure rack is at the very bottom of oven. Be sure to preheat your baking sheet also.

Roll out each ball of dough with a rolling pin into circles. Each should be about 5-6
inches across and 1/4 inch thick.

Bake each circle for 4 minutes until the bread puffs up. Turn over and bake for 2
minutes.

Remove each pita with a spatula from the baking sheet and add additional pitas for
baking.

Take spatula and gently push down puff. Immediately place in storage bags.

STORING PITA BREAD

Pita bread can be stored for up to a week in a pantry or bread box, and up to a month
in the freezer. Be sure to use freezer bags when storing in the freezer.

Egg-Free Banana Bread

1/2 c shortening (can substitute part butter, margarine, applesauce, or yogurt)
3/4 c organic cane sugar (can substitute white sugar or part brown sugar)
1 1/2 c wheat flour (can use all-purpose white or part oat flour)
1 tsp baking soda
1 tsp sea salt (can use iodized table salt)
1/2 tsp cinnamon (optional)
4 small ripe bananas (can substitute 1/4 cup of sugar for one banana)*
1 tsp vanilla extract (optional)

Preheat oven to 160° C. Lightly grease 8 x 4 bread loaf pan.

Cream shortening and sugar in large bowl. Slowly sift in flour, baking soda, salt, and
cinnamon. Mash bananas in separate bowl and then add in to large bowl and mix.
Add vanilla extract. Can also add nuts, chocolate chips, raisins, or other fruit if
desired. Pour batter into greased pan.

Bake for 60 minutes or until knife comes out clean.

Allow to fully cool before slicing.

*For banana zucchini bread, use one banana and one cup grated zucchini.

(Source: www.datsplat.com/egg-free-banana-bread-recipe-yummy)

Lemon Curd Crumble Cake

BASE

150g butter
2/3 cup castor sugar
finely grated rind of 1 lemon
3 eggs
¾ cup S.R. flour
¼ cup cornflour

LEMON CURD

2 eggs
1/3 cup caster sugar
1/3 cup lemon juice
60g butter

TOPPING

60g butter
½ cup brown sugar
½ cup S.R. flour

Preheat the oven to 180°C. Grease and line a 23 cm springform tin.

To make the base: Cream butter, caster sugar and rind together until pale in colour.
Add eggs and beat well. Sift flour and cornflour together then fold into batter. Spread
evenly into prepared tin. Carefully spread with lemon butter. Bake 40 - 45 minutes in
the preheated oven.
Sprinkle with topping. Place about 15 cm from a hot griller and cook 4 - 5 minutes
until golden.

Allow to cool for 10 - 15 minutes.

To make the lemon curd: place eggs and sugar in a small saucepan. Add lemon juice
and butter, beating well, then stir continuously over gentle heat until mixture thickens.
Cool.

To make topping: Rub butter into flour until it resembles fine breadcrumbs.
Stir in sugar and sprinkle over lemon curd.

Lemon Curd Layer Cake

6 crepes, about 20cm in diameter*

1 x 20cm diameter spring form tin

LEMON CURD FILLING

1 leaf Gelita Gold or Alba Gold gelatine (available at specialist delicatessens and at
Richmond Hill Cafe and Larder)
juice and rind of 3 lemons
6 egg yolks
1/2 cup castor sugar
100g butter, softened
2 tbsp boiling water
150ml whipping cream

CREAM FILLING

1 leaf Gelita Gold or Alba Gold gelatine

2 tbsp boiling water
400ml whipping cream

TOPPING

juice of 4 large passionfruit

2/3 cup strained orange juice
3 leaves Gelita Gold or Alba Gold gelatine
2 tbsp boiling water

Soak the gelatine in a small bowl of cold water. Put juice, rind, egg yolks and sugar
into a bowl and whisk well to combine. Pour into an enamelled or cast-iron pan. Add
the soft butter. Cook, stirring all the time, until the curd has thickened.

Squeeze gelatine and drop into the boiling water. Swish to dissolve. Stir the gelatine
into the lemon curd mixture. Scrape into a bowl and allow to cool completely.

Cover and refrigerate for several hours or overnight. When absolutely cold, transfer
to an electric mixer, beat for a minute to soften and add the 150ml cream. Beat until
well incorporated then transfer to a bowl and refrigerate again until lightly set.

Soak, squeeze and dissolve the second leaf of gelatine as before. Pour into the
whipping cream and whip together until very thick. Transfer to a bowl and refrigerate.
Spread one of the pancakes with one-third of the lemon mixture. Settle it on the base
of the springform tin, without the sides in place.

Place a second crepe over the lemon filling. Spread with half the cream mixture.
Cover with another crepe and a third of the lemon mixture. Cover with another crepe
and spread with the rest of the cream. Cover with another crepe and spread with the
rest of the lemon mixture. Cover with another crepe. (If you have extra cream to use
up, you could put a third layer of cream on top, as shown above).

Fit the sides of the springform tin into position and lock into place. Put the tin on a
baking tray.

Force seeds and pulp of passionfruit through a coarse strainer using the back of a
spoon or the mortar from a mortar and pestle. Combine with the strained orange
juice.

Soak, squeeze and dissolve the gelatine leaves as before. Add to the fruit juice and
stir to mix evenly. Cool and when just starting to set (the mixture will become thick
and syrupy), pour the topping over the cake. Refrigerate until set.

When ready to serve, release the sides of the tin and cut with a very sharp knife
dipped in hot water.

Serves 10.

Lemon Curd Cake

(from Emily Luchetti's Four-Star Desserts)

4 large egg yolks

2 large eggs
1/2 cup granulated sugar
1/2 cup freshly squeezed lemon juice

2 cups sifted cake flour

2 1/4 cup granulated sugar (divided into 3/4 cup & 1 1/2 cup)
1 tbsp baking powder
1/2 tsp salt
4 tbsp (=half stick=2 oz) unsalted butter, softened at room temp.
3 tbsp freshly squeezed lemon juice
2 tsp finely grated lemon zest
6 large egg whites

Fill a medium pot 1/3 full of water and bring to a very low boil.

In a medium heatproof bowl whisk together egg yolks, egg, 1/2 cup sugar. Whisk in
1/2 cup lemon juice.

Set the bowl over the pot of water making sure water doesn't touch the bottom of the
bowl. Cook, stirring occasionally, until mixture is thick, about 10 minutes.

Strain the curd into a bowl. Place plastic wrap directly onto the surface of the curd (to
prevent a skin from forming). Chill curd until cold (but it's okay to chill it until it's
cooled down to room temperature).
Preheat oven to 325F. Butter and flour a 9-inch round x 3-inch high cake pan.
Sift together cake flour, 3/4 cup sugar, baking powder, and salt. Set aside dry
ingredients.

In a large mixing bowl, mix together butter, lemon juice, zest, and cooled lemon curd.
Stir in dry ingredients.

Using the whisk attachment, in the bowl of a stand mixer beat the egg whites on
medium speed until frothy. Increase speed to high and gradually add the 1 1/2 cup
sugar. Whip until soft peaks form. Gently fold the whipped egg whites into batter.

Spread batter into you prepared cake pan. Bake at 325F until cake tester comes out
clean, about 50-60 minutes. Cool on rack and then remove cake from pan.

Dust with 1 tablespoon powdered sugar if desired.

Bulk Pikelet Mix

(From SS forum)

8 cups SR flour
2 cups caster sugar
2 tsp bicarb soda
2 cups milk powder.

Combine and mix well.

To use:
1 1/2 cups mix
1 egg
1 cup water

Bulk Apple Crumble Mix

(Claire’s restaurant mix)

3 cups SR flour
2 tsp cinnamon
300g butter
2 cups brown sugar

Process to fine breadcrumbs and add nuts or oats etc to suit. I added 1 1/2 cups
rolled oats.

Store in freezer. Cook at 180C for 30mins.

No-Bake Strawberry Cheesecake Bars

(Claire)

Time: 20 minutes, plus 1 hour’s chilling

10 digestive biscuits, crushed

5 tablespoons melted butter
250g package cream cheese, at room temperature
1 cup ricotta cheese
2 tablespoons honey, or to taste
Rind of a lemon, freshly grated
Pinch salt
About 1 1/2 cups strawberries

Combine crushed biscuits with melted butter. press into a pan to form a crust about
1/4-inch thick. Put in refrigerator until ready to use.

Using a standing or hand mixer, or a whisk, combine cream cheese, ricotta, honey,
lemon rind and salt, and blend until smooth.

Spread cheese mixture carefully and evenly over crust, using a spatula or butter knife
to smooth top. Cover with fresh strawberries and chill for at least an hour, or until set.

Cut into squares or bars and serve.

Yield: 8 to 12 servings

Hedgehog Slice
(Claire)

Melt and mix:

135g butter
1/2 cup caster sugar
4 tablespoons cocoa powder
2 tablespoons milk.

When smooth pour over:

1 pkt crushed biscuits

Press into lined slice tray and refrigerate until set.

Store Cupboard Chocolate Orange Cake

(Nigella Lawson with variations from Straya)

Below is the original Nigella recipe. As I said, I have made this lots of times and its
great. The prune variation involved substituting the marmalade with 300g of prunes
pureed in the food processor. The prunes I used were fairly moist, and I added water
(probably about 1/2 cup all up) to get a good texture (soft, but not watery - I aimed for
the consistency of a soft jam). I also added a little bit of milk to the batter as it
seemed a tad dry - it was still fairly thick when I put it in the tin and I was worried the
cake would be dry, but it was lovely and moist inside. I will warn you that it is not a
pretty looking cake, which I think is why the original recipe suggests icing sugar!

125g of unsalted butter

100g of dark chocolate
300g of good quality orange marmalade
150g of sugar
a pinch of salt
2 large eggs
150g of self-rising flour
Melt the butter slowly in a heavy-bottom saucepan. When it's almost melted, add
chocolate pieces, stir and take off the heat. Stir with a wooden spoon, until chocolate
has melted. Add the marmalade, sugar, salt and eggs. Stir thoroughly (it's okay to
leave small visible chunks of marmalade in the batter). Add sifted flour, stir and pour
into a buttered and floured 20-22 cm loose bottomed cake tin or 2lb loaf tin. Bake at
180˚C/350.F/Gas 4 oven for 45-50 minutes, until the cake has set (test with a knife or
wooden stick). Leave to cool in the tin for about 10 minutes and transfer to a cooling
rack. Once cooled dust with a layer of icing sugar.

Walnut & Date Slice

(Mazza)

1.1/4 cups SR flour

2/3 cup sugar
3/4 cup chopped dates
1/2 cup chopped walnuts
6 tbspns butter
1 egg

Mix well and press into a greased Swiss roll tin. Bake in a moderate oven for 15-20
mins. Cut into squares when cold.

Date Loaf
(Mazza)

1 tablespoon butter
3/4 cup sugar
1 egg
1 cup dates
1 small cup boiling water
1 small teaspoon bicarbonate of soda
2 cups self-raising flour

Cream butter and sugar, slowly add well beaten egg and beat till thick. Soak dates in
boiling water for a few minutes, then add bicarbonate of soda. Add this to the mixture,
sift flour and then mix lightly together, put in a greased tin and bake in a moderate
oven 30 minutes

Fig & Pear Roll

(AWW via Marie)

250g dried figs, quartered

250 dried pears, quartered
1 tablespoon pomegranate molasses
2/3 cup (75g) toasted walnuts

Combine half the figs, half the pears and pomegranate molasses in a food processor
and process until finely chopped and mixture forms a soft ball. Transfer blended
mass to a large bowl. Using your hands, knead remaining figs, pears and walnuts
into this mixture until well combined. Shape into a log and roll tightly in plastic wrap.
Place in the fridge for two hours until firm. To serve, slice into rounds and serve on a
cheese board.
I used the food processor to process the lot, did it in 2 batches

Edited to add that the walnuts should be toasted.

Date & Walnut Slice

(Grateful)

100g chopped butter

1 cup brown sugar
1 lightly beaten egg
1 cup chopped pitted dates
1 1/2 cups self-raising flour
1/2 cup chopped walnuts

Preheat oven to 180 degrees.

Grease (or grease and line with baking paper) a baking tray. Combine butter and
sugar. Melt at medium heat until sugar has dissolved. Remove from heat and transfer
to a bowl. Add egg and dates and stir until well combined. Sift flour over mixture and
stir until combined. Add walnuts and stir again. Press mixture into baking tray and
bake for 20 minutes. Cut into squares once cooled.

Date Slice
(Straya)

2C SR flour
3/4 C brown sugar
1 C chopped dates
Mixed spice
I egg
125g butter

Sift dry ingredients together

Add dates
Mix in egg and melted butter
Bake at 180 C for 20mins.
Ice with lemon icing

Melon Bread
(Em)

PAN
1 packet dry yeast
1/4 c. water
1/4 tsp. sugar
1 + 3/4 c. flour
1/2 Tbs. salt
1 Tbs. + 1 tsp. + 1/4 tsp. sugar ^^
3 Tbs. butter
7/8 c. water

TOPPING
1 + 1/4 c. flour
1 pinch baking powder
2/3 c. butter
10 Tbs. sugar
1 egg
1/2 a lemon peel
a little bit of melon essence*

* use pineapple or lemon extract if you can't find it

Heat water to 37 degrees and add yeast and sugar. Let stand for around ten minutes.
Combine remaining bread ingredients in a bowl and add yeast. You'll probably have
to add some more flour. After you've added enough flour so that it isn't terribly sticky
knead it for 10-20 min. on a floured surface. Add more flour as needed.

Lightly grease the bowl and place the dough back in it, turning it over once to moisten
the top. Cover and let stand in a warm place for 2 hours. Dough should at least
double in bulk. Punch dough and kneed lightly for 10 min. Pinch off walnut sized
pieces and shape them into balls. Place on a baking sheet and let rise in a warm
place for 15 min.

Mix all the ingredients for the topping together. Sometimes it helps later on if you melt
the butter. Coat the bread rolls (which should be puffy now) with the topping. If you've
melted the butter it'll be a little easier. If you wish, sprinkle the top with sugar. Bake at
180 degrees for 12-15 min., or until edges are slightly brown.

If you want them to have that mushy, just bought in Japan taste cover them
individually with plastic wrap right after you take them out of the oven. I wouldn't
bother, I'd just eat them! They heat up nicely in the microwave though. You don't
need anything on them.

Cake Mix Bikkies

(Mimi)

1 home brand cake mix...vanilla is nicest

4 tablespoons salt reduced marg
1 egg
1/2 cup coconut
1/2 cup toasted muesli
1/4 cup craisins
1/3 cup dark choc chips
1 tablespoon each icing sugar and cornflour

Mix, use 1/2 teaspoon at a time, roll into balls and flatten with a fork. Cook at 180C
until just browning at the edges....20-25 minutes.

Frangipane
(Mazza)

100g unsalted butter

100g caster sugar
100g almond meal
2 egg yolks
½ teaspoon vanilla extract
Slice Using Leftover Cake
(Lynette Rabbit)

125 grams Margarine or butter

1/2 cup castor sugar
2 eggs, lightly beaten
1/4 cup apricot jam (use any), syrup or treacle
3 cups crumbled cake
3/4 cups Self Raising Flour
3 teaspoons cinnamon
1/4 cup desiccated coconut
1/2 cup milk

2 teaspoons extra sugar

1/2 teaspoon extra cinnamon

Grease 19 x 29 cm lamington tin, line base with paper & grease. Cream butter, sugar
& eggs in a small bowl with electric mixer until light and fluffy. Stir in sifted flour,
cinnamon, coconut, milk, jam & crumbled cake & mix well. Spread mixture in
prepared tin, place in moderate oven approx. 45 mins, stand in tin 5 mins before
turning out. (non fan forced oven).

Top cold slice with icing and sprinkle with extra sugar and cinnamon mix, made
custard, jellies.

Caramel Sultana Slice

(Claire)

BASE
150g butter, melted
1/2 C brown sugar
1 C plain flour
1/2 C desiccated coconut

TOPPING
2 eggs
1 C brown sugar
1/2 C plain flour
1/2 t baking powder
1 1/2 C sultanas

Oven - 180C
Mix butter, sugar, flour and coconut. Press into lined slice tin. Bake 15mins or until
golden. Make the topping. Beat eggs and sugar until thick and pale. Fold through
flour and baking powder. Stir in sultanas. Spread over base and bake 25 mins or until
golden. Cool in tin and cut in squares.
DESSERT
Hot Mocha Pudding
(from the All Saints Plympton SA recipe book from the early 70s – Judith)

2 ounces butter/marg
1 egg
2 dsstspns cocoa powder
1/2 cup milk
1 cup sugar
1 cup SR flour
1 tspn instant coffee

Cream butter and sugar, add unbeaten egg. Mix well. Sift flour, cocoa and coffee
(obviously they didn't have granulated instant in the 70s), add to mixture alternately
with the milk. Place in greased oven dish. Sprinkle over a topping made by mixing an
extra 1/2 cup sugar, 1 teaspoon coffee powder, 2 dsstpsns cocoa powder, then pour
over 1 1/2 cups boiling water. This makes a thick sauce underneath when cooked.
Bake in a moderate oven 35 to 40minutes. "Extra nice" says the contributor a C
Bauer. Actually on looking at it only one old measure -2 ounces is about 60 grams

Tarte Tatin
(Claire)

(serves 6)
6 golden delicious or royal gala apples
2 tbs lemon juice
200g vanilla sugar
30g unsalted butter, cubed
1 sheet frozen puff pastry
Thick cream or ice-cream, to serve

Peel and core the apples and cut into quarters. Place in a large bowl and toss in the
lemon juice and 100g vanilla sugar. Place remaining sugar and 2 tablespoons water
in an oven-proof frying pan or 25cm Tarte Tatin pan over low heat, stirring to dissolve
the sugar. Increase heat to medium and cook for about 5 minutes until the sugar
caramelises and is a light-golden brown.

Add the apple, cut-side up and dot with the butter. Keeping the heat very low, cook
for a further 5-6 minutes to partially cook the apple.

Remove from heat and set aside to cool. Preheat the oven to 190°C. Cut pastry into
a circle slightly larger than the pan. Place the pastry over the apple, tucking any
excess underneath.

Place the pan on a baking tray to catch any juices that may bubble over and bake in
the oven for 25 - 35 minutes until the pastry is cooked and golden. Remove from
oven and allow to rest in the pan for 10 minutes. Carefully turn the tart upside down
onto a large plate. Serve with cream or ice-cream.

(Source delicious. - April 2002, Page 100)

Coconut Pannacotta with Pineapple Salsa
(acorn)

If using pure cream, add an extra teaspoon of powdered gelatin. Bring cream mixture
and gelatin to same temperature before combining.

Serves 4

300 ml thickened cream

165 ml can coconut cream
1/3 cup caster sugar
2 tsps powdered gelatin
½ tsp coconut essence

Grease 4 x ½ cup ramekins or dariole mounds; place on a small tray. Place cream,
coconut cream and sugar in medium saucepan. Stir over moderate heat until sugar
dissolves. Remove from heat.

Stir gelatin into 2 tbsps boiling water in a small jug until completely dissolved; cool
slightly. Gradually stir gelatin into cream mixture, then stir in essence. Pour mixture
into moulds. Cover tray with plastic food wrap; chill until set, at least 4 hours.

Prepare salsa as directed. To serve, briefly dip base of moulds into warm water; turn
out onto serving plates. Serve with salsa drizzled on top and to the side.

PINEAPPLE SALSA
Shred mint just before adding to salsa.

225g can pineapple pieces in natural juice (undrained)

2-3 tbsps caster sugar, to taste
½ cup moist coconut flakes (or use shredded coconut)
¼ cup shredded fresh mint

Combine pineapple and sugar in a small saucepan. Stir over moderate heat until
sugar dissolves. Bring to a simmer, simmer for 2-3 minutes or until syrup thickens
slightly. Cool to room temperature. Stir in the coconut and mint

Rhubarb Compote

1/2 cup sugar

1/2 cup fresh orange juice
6 strips orange peel
1 cinnamon stick
8 cups cut rhubarb

In a heavy non reactive saucepan, combine all ingredients. Bring to boil. Lower heat
and simmer 15 minutes or until tender. Remove from heat, discard cinnamon stick
and orange peel. Serve at room temperature or chilled.
HINTS, TIPS & IDEAS
Bulk Hot Chocolate Drink Mix
(Claire)

3C skim milk powder

2C shop bought hot chocolate mix
1C cocoa
1/4 C icing sugar

Sift and mix. Use about 30g (I have a small laundry scoop that is about right) Fill with
hot water. I also add about 1/4 tspn coffee to make it slightly 'strong and darker'
tasting. Always used caster sugar and have found icing sugar gives a better taste.

Dipping Oil for Bread

(Bacon Bandit)

1 cup extra-virgin olive oil

1/2 cup balsamic vinegar
1/2 cup grated parmesan cheese
1 1/2 tablespoons dried basil
1/2 teaspoon salt
1/2 teaspoon pepper
4-5 cloves garlic, minced
crusty bread

In a jar with a lid, combine oil, vinegar, cheese, basil, salt, pepper and garlic; stir, or
cover and shake to blend ingredients. Pour into small, shallow bowls or rimmed
plates. Slice or tear bread into pieces and dip into oil to eat. Serve oil at room
temperature. Will keep for up to a month in the fridge.

Taco Seasoning Mix

(Straya)

2 tsp chili powder

1tbls cumin
1tsp paprika
1 tsp sugar
1tbls onion powder
1 tbls garlic powder
1 tsp dried oregano
1/2 tsp salt

Mix all ingredients. 3 tablespoons of mix = 1 commercial packet

Spice Rubs
(Mazza)

1/3 cup canola oil, plus 2 teaspoons for sheet pan

1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
1 tablespoon whole coriander
1 tablespoon whole fennel seed
1 teaspoon whole cumin seed
1 whole star anise pod
2 teaspoons onion powder
1 teaspoon garlic powder
½ teaspoon cayenne pepper

Moroccan Spice Rub

1 tablespoon whole cumin seeds

2 teaspoons whole coriander seeds
1 cinnamon stick
3/4 teaspoon salt
1/2 teaspoon cayenne pepper
4 teaspoons olive oil

Indian Spice Rub

2 tablespoons ground cumin seeds

1 tablespoon ground coriander
1 tablespoon turmeric
2 teaspoons ground cardamom
1/2 teaspoon garam masala
3 tablespoons sea salt flakes
2 tablespoons brown sugar
1 teaspoon ground cinnamon

Thai Spice Rub

1 tablespoon brown sugar

2 teaspoons ground paprika
1/2 teaspoon ground cumin
1 teaspoon cracked black pepper
2 tablespoons chopped fresh ginger
3 large cloves garlic, chopped
1 bunch fresh coriander, white roots and stems only
2 tablespoons EVOO