by Grace York
Note:
Coriander (or cilantro) is a strong-flavoured herb, so only put it all over your salad if you're sure everyone likes it. Addison does not like it, and therefore would never add it to her salad. Or anything.
POTATO BAKE
INGREDIENTS
60g (2 ounces) butter
1/4 cup plain flour
2 1/3 cups milk
2 cups grated tasty cheese
Some fried onion and bacon pieces, optional
1.2kg (2.5 pounds) potatoes, peeled and thinly sliced
METHOD
Step 1
Preheat your oven to 180oC (350oF). Make a white sauce using either the saucepan method or the microwave method (Addison uses the microwave method, and adds ingredients by feel and experience now, but the quantities above will work well).
Saucepan method:
Melt the butter over a medium heat. Add the flour and mix well, then remove from the heat. Add one cup of the milk and whisk well, then return to the heat and add the rest of the milk while continually stirring. Increase the heat and keep stirring until the sauce comes to the boil and thickens. You may need to reduce the heat a little once it boils.
Microwave method:
Use a large, microwave safe jug. Addison has a Tupperware one she bought at a party about thirty years ago, but it's still going strong. Melt the butter (thirty seconds should do it, but adjust for your microwave's power), then add the flour gradually and mix together. You should get a ball-like consistency. If it's too wet, add more flour. Too dry, melt some more butter and add that.
Add about a cup of the milk and whisk together well. You'll still have a few lumpy bits, that's okay. Add the rest of the milk and whisk well, then microwave the sauce in one minute bursts, whisking in between. It should start to thicken after a few minutes, when it does reduce to thirty-second bursts, whisking as you go, until you have a nice thickened white sauce.
Step 2
Add 1 1/2 cups of the grated cheese to the white sauce. For extra taste you can fry up some chopped onion and bacon, and add that in here as well.
Step 3
Arrange one third of the sliced potato in a baking dish, overlapped slightly. Pour a third of the white sauce over, and grind some salt and pepper over it too. Repeat for the remaining potato and sauce. Sprinkle the remaining cheese over the top and bake for an hour or until the potato is cooked through and the top is golden.
WHOLE BAKED FISH
INGREDIENTS
1 whole snapper, or other white-fleshed fish that will fit in your oven or barbecue
4 slices bread, made into breadcrumbs in a chopper or broken up into small pieces
2 tomatoes, diced
1 onion, diced
1 tablespoon mixed herbs
Salt and pepper
1 or 2 eggs
Knob of butter
1 lemon, sliced
METHOD
Step 1
Preheat your oven or barbecue to 180oC (350oF) or medium-high. Mix together the breadcrumbs, tomato, onion, mixed herbs, and salt and pepper in a bowl with one egg. If it seems too dry, add the second egg.
Step 2
Fill the stomach cavity of the fish with the stuffing, and then close up by binding with string three or four times around the fish. Cut small slits in the top of the fish and rub butter in. Lay slices of lemon on top.
Step 3
Wrap the fish completely in foil. Bake for approximately 15 minutes per kilo of fish, so roughly 45 minutes to an hour for a three to four kilogram fish. To see if it's cooked, check that the flesh in the centre of the fish is white, not translucent. Serve with salad and some of that lovely stuffing.
ANZAC BISCUITS
INGREDIENTS
1 cup plain flour
1 cup desiccated coconut
1 cup rolled oats
1/2 cup caster sugar
1/4 cup brown sugar
125g (4.5 ounces) butter
2 tablespoons golden syrup
1/2 teaspoon bicarbonate of soda
METHOD
Step 1
Preheat oven to 180oC (350oF), and line two baking trays with baking paper.
Step 2
Melt the butter and golden syrup together in a small saucepan over a low heat, stirring as you go. Set aside for five minutes to cool slightly.
Step 3
Place the flour, coconut, rolled oats, and combined sugar in a large bowl and combine with a wooden spoon.
Step 4
Combine 1 and 1/2 tablespoons of boiling water with the bicarbonate of soda in a small bowl. Add this and the butter mixture to the oat mixture, and stir until well combined.
Step 5
Roll tablespoonfuls of the mixture into balls and place on the lined trays, gently pressing to flatten and allowing room for the biscuits to spread. Bake for 12 to 15 minutes until golden. Leave on the trays to cool, the biscuits will harden as they cool.
What's an ANZAC Biscuit?
In World War I the Australian and New Zealand Army Corps were known as ANZACs. These biscuits were made at home and sent overseas to the soldiers because their ingredients didn't spoil easily and the biscuits held up well to naval transportation.
These days the recipe has changed a bit, but Aussies and Kiwis love their ANZAC biscuits. They are traditionally made around ANZAC Day, April 25th, when Australia and New Zealand pay their respects to all those who serve. Many households (including Addison's) bake them more often though, because they are so tasty and easy to make.
APPLE AND CINNAMON SLICE
INGREDIENTS
340g packet golden butter cake mix
1 cup desiccated coconut
125g (4.5 ounces) butter, melted
400g can (1 pound) of apple pieces, or equivalent stewed apple
300g (10 ounces) sour cream
1 egg
1 teaspoon cinnamon sugar
METHOD
Step 1
Preheat your oven to 180oC (350oF), and grease and line a 20cm square cake tin.
Step 2
Combine the packet cake mix (just the dry contents of the packet, not the other ingredients the packet calls for) with the coconut and melted butter in a mixing bowl. Press the mixture evenly over the base of the prepared cake tin. Cook for 15 minutes, or until browned slightly.
Step 3
Spread the apple evenly over the base. Whisk the sour cream and egg together, then spread over the apple. Sprinkle the top with cinnamon sugar, and cook for a further twenty minutes or until the top has set.
Step 4
Cool in the pan. Cut into fingers to serve.
APPLE CRUMBLE
INGREDIENTS
1 cup plain flour
1/2 cup brown sugar, firmly packed
1/2 cup rolled oats
100g (3.7 ounces) chilled butter, chopped
1/2 cup chopped walnuts or pecans, or whichever nuts you prefer (optional)
900g (2 pounds) of pie apple, either canned or cook your own
METHOD
Step 1
Preheat the oven to 180oC (350oF). Add the flour, sugar, oats, and butter to a mixing bowl.
Step 2
Using your fingertips, rub the butter into the other ingredients until the mixture resembles fine bread crumbs. Add the nuts if using.
Step 3
Spoon the apple into a 1.5L (6 cup) capacity oven dish, and spread the crumble mixture over the top. Bake for 20-25 minutes, or until golden. Serve warm with ice-cream and/or fresh cream.
Tip from Addison:
You can experiment with the ingredients by adding rhubarb, blueberries, pear, etcetera. Olivia also likes it with sultanas and a dash of cinnamon.
BAKED LEMON CHEESECAKE PIE
INGREDIENTS
250g (9 ounces) cream cheese, chopped, at room temperature
2/3 cup caster sugar
Zest of one lemon
2 tablespoons lemon juice
600g (1 pound 5 ounces) fresh ricotta
3 eggs
Icing sugar, to dust
Ground cinnamon, to dust
PASTRY
1 3/4 cups Tipo 00 flour
1/3 cup firmly packed brown sugar
2 teaspoons baking powder
150g (5.2 ounces) chilled butter, chopped
1 egg
METHOD
Step 1
For the pastry, place the flour, sugar, and baking powder in a food processor and process until combined. Add the butter and process until fine crumbs form. Add the egg and one tablespoon of water (adding another tablespoon, if too dry) and process until the dough just comes together.
Step 2
Turn the dough out onto a clean work surface and knead until smooth. Pat into a disc. Cover with plastic wrap and place in the fridge for 30 minutes to rest.
Step 3
Roll out the pastry between two sheets of baking paper to about 32 cm diameter, or large enough to line the base and sides of a 22cm springform pan. Trim excess pastry from the top, and place in the fridge for 30 minutes to rest.
Step 4
Preheat your oven to 180oC (350oF). Use electric beaters to beat the cream cheese, sugar, lemon rind, and juice until well combined. Add the ricotta and mascarpone and beat until very smooth. Add the eggs one at a time, beating until just combined. Pour into the prepared pastry shell.
Step 5
Bake for 55 minutes or until the mixture wobbles slightly in the centre. Turn off the oven and cool cheesecake in the oven with the door slightly ajar. Place in the fridge for four hours or overnight to set.
Step 6
Sprinkle with icing sugar and cinnamon to serve.
BLUEBERRY MUFFINS
INGREDIENTS
2 1/2 cups self-raising flour
90g (3 ounces) butter, softened and chopped
3/4 cup firmly packed brown sugar
125g (4.5 ounces) fresh blueberries
1 cup milk
2 eggs, lightly beaten
METHOD
Step 1
Preheat your oven to 180oC (350oF), and grease your muffin pan.
Step 2
Sift the flour into a mixing bowl. Using your fingertips, rub the butter into the flour until it resembles fine bread crumbs. Then stir in the sugar.
Step 3
Make a well in the centre and add the milk and eggs. Gently stir until just combined, and then gently mix the blueberries through. Don't over-mix here, or your batter will turn blue! Spoon the mixture into your greased muffin pan.
Step 3
Bake for 25 minutes, or until a skewer comes out clean. Cool in the pan for five minutes, then turn out onto a wire rack to cool completely.
Tip from Addison:
You can easily make these gluten free by substituting gluten free flour.
CHOCOLATE CHIP MUFFINS
INGREDIENTS
3 cups self-raising flour
3 tablespoons cocoa powder
1 1/2 cups brown sugar
200g (7 ounces) choc bits
1 1/2 cups milk
120g (4 ounces) butter melted
2 eggs beaten
METHOD
Step 1
Preheat your oven to 180oC (350oF). Place twelve muffin cases in a muffin pan.
Step 2
Sift flour and cocoa powder into a mixing bowl. Add sugar and choc chips, and stir. Add milk, melted butter, and eggs. Stir until just combined.
Step 3
Pour into muffin cases, and bake for 20 to 25 minutes or until a skewer comes out clean. Cool in the pan for five minutes before placing on a wire rack to cool completely.
COFFEE AND WALNUT MUFFINS
INGREDIENTS
2 cups self-raising flour
3/4 cup brown sugar
1/2 cup coarsely chopped walnuts
1/2 cup white chocolate chips
1 shot of coffee, or 1 teaspoon instant coffee dissolved in a tablespoon of water
1 egg, lightly whisked
1 cup buttermilk
1/3 cup vegetable oil
COFFEE ICING
Another shot of coffee, or 1 teaspoon instant coffee dissolved in 2 tablespoons of water
1 cup icing sugar mixture
METHOD
Step 1
Preheat oven to 180oC (350oF). Line a 12-hole muffin pan with paper cases.
Step 2
Combine the flour, sugar, walnuts, and chocolate chips in a large bowl. In another bowl or large jug, combine the coffee, egg, buttermilk, and oil and whisk to combine. Add to the flour mixture and stir until just combined.
Step 3
Divide the mixture evenly among the paper cases and bake for 20-25 minutes or until a skewer comes out clean. Transfer to a wire rack to cool.
Step 4
Make icing by combining the coffee and icing mixture in a small bowl to form a runny paste, adding water if necessary. Drizzle over the muffins.
CRANBERRY AND OAT SLICE
INGREDIENTS
1 1/4 cups wholemeal plain flour
2 teaspoons finely grated orange rind
1/2 cup brown sugar
1 1/2 cups rolled oats
1/4 cup dried cranberries
1/4 cup sultanas
125g (4.5 ounces) butter, chopped
2 tablespoons honey
1/2 teaspoon bicarbonate of soda
2 tablespoons boiling water
2 tablespoons flaked almonds
1 tablespoon pepitas (pumpkin seeds)
1 tablespoon extra honey
METHOD
Step 1
Preheat your oven to 180oC (350oF). Grease an 18cm x 28cm slice pan and line the base and long sides with baking paper. Let the paper overhang so you easily can lift out the finished slice later.
Step 2
Combine the flour, orange rind, sugar, oats, cranberries, and sultanas in a large bowl.
Step 3
Place the butter and honey in a small saucepan over a medium heat and cook, stirring, until the butter melts. Add the bicarbonate of soda and boiling water and stir until the mixture bubbles. Remove from heat and wait until the bubbles subside.
Step 4
Make a well in the centre of the flour mixture. Pour in the butter and honey mixture and stir until well combined. Press the mixture into the prepared tin. Sprinkle with almonds and pepitas and drizzle over the extra honey. Bake for 25 minutes or until the slice is golden and firm to touch. Cool in the pan and then slice to serve.
FLOURLESS CHOCOLATE BISCUITS
INGREDIENTS
3/4 cup cashews, raw or roasted
3/4 cup macadamias
1/4 cup sesame seeds
1 1/2 cups fresh dates, pitted
1 1/2 tablespoons raw cacao powder, or cocoa powder
METHOD
Step 1
Preheat oven to 170oC (340oF). Line two baking trays with baking paper.
Step 2
Place all ingredients in a food processor, and process until the mixture is combined and relatively smooth (about 1 minute).
Step 3
Roll into smallish balls and place on the baking paper on the trays. Use a fork to flatten slightly, then bake for 10 - 12 minutes until lightly coloured. They should still be soft. Cool on the trays for ten minutes before transferring to wire racks to cool completely.
Tip from Addison:
You can freeze these uncooked, and then just pop them in the oven when you need them. You can also use different types of nuts. Some nuts may result in a slightly drier or more crumbly mixture, if this happens add a little extra virgin olive oil or a nut oil to make it roll easily.
HOT CROSS BUNS
INGREDIENTS
4 teaspoons (2 x 7g sachets) dried yeast
1 1/4 cups warm milk
1/4 cup caster sugar
4 cups baker's flour (Tipo 00)
2 teaspoons ground cinnamon
2 teaspoons ground mixed spice
1 teaspo
on salt
60g (2 ounces) butter
2 cups sultanas (or 1 cup sultanas and 1 cup dried cranberries)
2 eggs
1/4 cup plain flour
GLAZE
1/3 cup caster sugar
1/3 cup cold water
METHOD
Step 1
Whisk yeast, milk, and caster sugar together until the sugar dissolves. Set aside for five to ten minutes. Sift the flour with cinnamon, mixed spice, and salt. Use your fingertips to rub in the butter.
Step 2
Add in the eggs and yeast mixture, and stir. Knead the dough for five minutes. Add in the sultanas (and cranberries if using), and knead until just combined. Place the dough in a large, greased bowl, cover with plastic wrap or a tea towel, and leave to rise until it's doubled in size (about 45 minutes to an hour).
