Category Archives: Recipes

Easy Shepherd’s Pie

INGREDIENTS

  • 1 tablespoon extra virgin olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 carrot, finely diced
  • 1 celery stalk, finely diced
  • 1 teaspoon fresh rosemary leaves, finely chopped
  • 500g lamb mince
  • 2 tablespoons plain flour
  • 1 tablespoon worcestershire sauce
  • 2 tablespoons tomato paste
  • 2 cups Massel beef stock
  • 800g cream delight potatoes, peeled, chopped
  • 1/2 cup milk
  • 50g butter

METHOD

  1. Heat oil in a frying pan over medium heat. Add onion, garlic, carrot and celery. Cook, stirring, for 10 minutes or until softened. Add rosemary. Cook for 1 minute or until fragrant. Increase heat to high. Add mince. Cook, stirring with a wooden spoon to break up mince, for 6 to 8 minutes or until browned.
  2. Add flour. Cook, stirring for 2 minutes. Add worcestershire sauce and paste. Cook, stirring, for 1 minute. Add stock. Bring to the boil. Reduce heat to low. Cook, stirring occasionally, for 25 to 30 minutes or until thickened. Season with salt and pepper. 
  3. Meanwhile, place potato in a large saucepan. Cover with cold water. Bring to the boil over high heat. Cook for 10 to 12 minutes or until tender. Drain. Return to pan over low heat. Add milk and ½ the butter. Mash until smooth.
  4. Preheat oven to 200C/180C fan-forced. Spoon mince mixture into an 8 cup-capacity baking dish. Top with mash, using a fork to spread out over mince mixture. Dot with remaining butter. Bake for 20 minutes or until golden. Serve.

Lemon Coconut Slice

Ingredients

  • 80g butter, melted
  • 250g (3/4 cup) condensed milk
  • 250g plain sweet biscuits (eg. Marie biscuits)
  • 90g (1 cup) desiccated coconut
  • Juice from one lemon
  • Grated lemon zest from one lemon

Lemon Frosting

  • 360g icing sugar
  • 90g butter softened to room temperature
  • 5 tablespoons lemon juice
  • 3 tablespoons desiccated coconut

Method

  1. Grease and line a 22cm x 32cm rectangular slice dish with baking paper.
  2. Crush biscuits and place into a bowl.
  3. Add coconut and grated lemon rind.
  4. Mix to combine.
  5. Add melted butter, condensed milk and lemon juice to the biscuit mixture.
  6. Mix thoroughly until well combined.
  7. Press mixture into prepared tin.
  8. Place into fridge.
  9. In a bowl whisk icing sugar, butter and lemon juice until creamy and “frosting like”. If frosting is too thick to spread add a little more lemon juice.
  10. Spread the frosting over the slice, sprinkle with the extra coconut and place back into the fridge and allow to set completely.
  11. Cut into slices.
  12. Store in an airtight container in the fridge for up to one week.

Date Pudding

Ingredients

  • 1 ½ cups self-raising flour
  • Pinch salt
  • 125g butter
  • ¾ cup firmly packed soft brown sugar
  • 2 eggs, lightly beaten
  • ½ teaspoon vanilla
  • 6-8 dates, chopped
  • 4 tablespoons milk

Method

  1. Sift flour with salt.
  2. Cream butter with sugar until light, then gradually beat in eggs and vanilla (and a little flour with the last few additions).
  3. Fold in remaining flour, dates and milk.
  4. Spoon into a well buttered pudding basin, cover with double thickness of greased grease-proof paper, tie down and steam for 2 hours.
  5. Serve with custard. Serves 6.

Corn and Bacon Pasta Salad

  • 1 x 375g packet pasta shells
  • 4 bacon rashers, thinly sliced
  • 1 x 310g can corn kernels, drained
  • 1 bunch chives, finely chopped
  • salt and pepper to taste
  • 1/2 cup egg mayonnaise
  • 2 teaspoons warm water
  1. Add pasta to a large pan of boiling salted water. Boil, uncovered, until just tender; drain. Rinse under cold water; drain.
  2. Cook bacon in a non-stick pan until crisp; drain on absorbent paper.
  3. Combine pasta, bacon, corn and chives in a large bowl; season with salt and pepper. Stir in combined mayonnaise and water; mix well.

Serves 4

Hint: any shaped pasta can be used in this recipe.

Ann Creber’s Anzac Biscuits

  • 1 cup rolled oats
  • 1 cup plain flour
  • 1 cup sugar
  • 3/4 cup desiccated coconut
  • 1/2 cup butter
  • 1 tablespoon golden syrup
  • 1 1/2 teaspoon bi-carb soda
  • 2 tablespoon boiling water

Mix together oats, flour, sugar, coconut. In a small saucepan, melt together butter and syrup. Add to dry ingredients.

Place tablespoons of mixture onto greased trays, allowing room for spreading. Cook in slow oven approximately 30 minutes. For a crisper biscuit, lightly press down biscuits halfway through cooking time. Allow to cool slightly before carefully removing with a spatula. Cool on wire rack and store in airtight container.

Makes about 24.