This is my beautiful Mums hand-written cookbook, given to her by her mum over 60 years ago.
This page will be updated on a regular basis. Writing recipes that cooks confident or not can replicate is my specialty.
For all the lovely people I met in Rockhampton, here are the recipes I presented over the weekend. Happy cooking.
Corn & avocado salad
Serves 4 as side dish
1/4 cup extra virgin olive oil
1 tbs apple cider vinegar
1 tsp caster sugar
1 tsp Dijon mustard
3 corn on cob, husk on
2 firm ripe hass avocado, peeled, chopped
100g bag baby Dijon salad leaves
1 Whisk the oil, vinegar, mustard, sugar and salt and pepper together in a bowl. Carefully peel back the corn husks and remove the fine silks. Reposition the husks back over the corn. Tie with string to secure. Soak the corn in a bowl of cold water for 5 minutes. Drain well, shaking the corn.
2 Microwave the corn cobs for 5-6 minutes on High/100% until kernels are just tender, alternately boil in a saucepan water until just tender. Remove the husks and set aside to cool for 5 minutes.
3 Cut the kernels from the cob while warm and add to the dressing, stir to coat, set aside cool 5 minutes. Add the avocado and salad leaves and toss gently to coat. Serve
Recipe by janelle bloom from Family Food & Weekend Feasts.
Seared sirloin with Chimichurri
Serves 4 as main
600g piece beef sirloin
2 tbs extra virgin olive oil
2 tbs thyme leaves
Baby cress, to serve
¼ cup red wine vinegar
¼ tsp caster sugar
1 long red chilli, deseeded, finely chopped
1 long green chilli, deseeded, finely chopped
1 garlic clove, crushed
1 cup flat leaf parsley leaves, chopped
1/2 cup coriander leaves, chopped
1 tbs thyme leaves
100ml olive oil
1 For the Chimichurri, combine the vinegar, sugar, chilli and garlic in a bowl, season and mix until well combined. Stir in the herbs. Add the olive oil in a slow steady stream, mixing until sauce is well combined.
2 Slice the steak into thin steaks. Place onto a board in a single layer and flatten with a meat mallet until wafer thin. Drizzle with olive oil then scatter over the thyme leaves, season with salt and pepper. Use your fingertips to rub the oil and seasoning into both sides of the steak.
3 Heat a large heavy-based frying pan over high heat until very hot. Cook the steak, in batches for 30 seconds on each side then transfer to a platter. Spoon the chimichurri over the hot steaks and serve.
Recipe by Janelle Bloom from My Favourite Food for all Seasons
Pavlova roll with passionfruit cream
Pinch cream of tartar
1 cup caster sugar
2 tsp cornflour
1 tsp white vinegar
1/3 cup icing sugar
300ml double cream
3 passionfruit, halved
1 Meanwhile, preheat oven to 160°C fan forced/180°C no fan. Grease and line base and sides of a 24cmx30cm Swiss-roll pan with baking paper, allowing the sides to overhang.
2 Use an electric mixer to whisk the egg whites and cream of tartar to firm peaks. Add the sugar, slowly, whisking constantly until mixture is thick and glossy. Fold in the cornflour and vinegar. Spoon into the prepared pan, smooth the surface. Bake for 15 minutes or until the top is firm to touch.
3 Place a clean tea towel onto the bench. Top with a large sheet of baking paper. Dust the paper with 2 tablespoons of the icing sugar. Turn the hot pavlova, top-side down, onto the baking paper. Remove the pan and cover the pavlova with another clean tea towel. Set aside to cool for 30 minutes.
4 Whisk the cream to firm peaks. Swirl through passionfruit. Remove the top tea-towel and top sheet of baking paper from the pavlova. Spread the passionfruit cream over the pavlova. Starting from one long edge, carefully roll pavlova to enclose filling. Dust the pavlova roll generously with more icing sugar and serve.
Recipe by Janelle Bloom
Janelle’s Chocolate brownies
These are the brownies everyone talks about, they simply are the best and they require no skill. You will know when they are ready the house will be filled with the smell of chocolate!
200g good quality dark chocolate, chopped (like Plaistowe and club)
200g butter, chopped
1/3 cup cocoa powder
11/3 cups caster sugar
3 eggs, lightly beaten
1/2 cup plain flour
1/4 cup self-raising flour
200g good quality white or milk chocolate, chopped
1 cup walnuts, chopped
1 Preheat oven 180°C no fan (see cooks tip). Grease and line 3cm deep, 2cm deep, 16.5cmx26cm (base) slab pan, allowing a 2cm overhang at both long ends (you can then lift the brownie out of the pan when cooled).
2 Combine chocolate and butter in a heatproof, microwave-safe bowl. Microwave, uncovered, for 2 minutes on High/100%, stirring every minute with a metal spoon until smooth.
3 Stir cocoa powder into the warm chocolate mixture until cocoa dissolves. Stir in sugar and eggs. Mix well.
4 Sift the flours together over the chocolate mixture, stir to combine. Stir in the white or milk chocolate and walnuts. Spread into prepared pan. Bake 35-40 minutes or until a skewer inserted comes out with moist crumbs sticking. Cool completely in the pan. Cut into squares to serve.
These brownies just wont work with the oven fan on, the top will set and form a crust while the inside stays raw.
Salted Caramel sauce
11/2 cups white sugar
300ml carton thickened cream
2 tsp sea salt flakes, crushed
1 Pour the sugar into a small clean, dry non-stick saucepan over medium heat. Cook, stirring occasionally with a wooden spoon until the sugar melts and turns deep golden. Remove from the heat, carefully pour in the cream (sugar will spit a little and turn to toffee).
2 Return pan to medium-high heat, cook stirring constantly for 5-8 minutes until the toffee dissolves and sauce is smooth. Simmer gently, without stirring for 5 minutes to thicken slightly. Add salt to taste and stir to combine.
Salt & pepper onion rings
canola oil, for deep-frying
1 cup plain flour
1/2 teaspoon baking powder
11/2 teaspoons lemon pepper
1 teaspoon black pepper
1 teaspoon season salt
1 teaspoon garlic salt
300ml chilled water
4 white onions, cut into rings,
1 Half fill a wok, large saucepan or deep fryer with oil. Heat over medium heat until hot (a cube of bread should brown in 10 seconds). Preheat oven 180C.
2 Combine the flour, baking powder, and seasonings in a large bowl. Make a well in the centre. Add water and whisk until batter is smooth.
3 Separate onions into rings. Dip one-quarter of the onion rings, into the batter. Lower them into oil with tongs. Cook for 3 minutes or until golden and cooked through.
4 Transfer to a wire rack over a baking tray. Keep warm in oven while cooking remaining onion rings, reheating oil between batches. Serve warm as snack with drinks.
My 5 Top Tips for Seasoning your wok
1 Wash wok in warm soapy water and dry well.
2 Place the dry wok over high heat until it is smoking (dont add any oil at this stage as the oil will burn before the wok is hot enough). Turn the heat off.
3 Add 1 tablespoon of peanut oil and carefully swirl the oil all around the surface of the wok.
4 Add 2 teaspoons fine table salt and rub the salt and oil into the surface of wok using thick wod of paper towel (the salt will colour black-grey that’s good sign as its absorbing the impurities in the steel). Set aside to cool completely. Wipe all the salt out with clean paper towel and repeat step 2-4 again 3 more times. The wok is now seasoned.
5 Dont wash the wok in soapy water as the soap will remove the seasoning. After cooking, wash in hot water, dry well. Rub peanut oil into the surface of the wok, cover with paper towel and store until ready to use again. If you do use soap you need to re-season the wok following steps above.
Free form spinach, pumpkin & feta tart
½ butternut pumpkin, peeled, chopped, roasted
1 bunch silverbeet, leaves removed
2 tablespoons olive oil
1 large brown onion, finely chopped
2 garlic cloves, crushed
150g fresh ricotta, crumbled
150g feta, crumbled
1/4 cup flat-leaf parsley leaves, finely chopped
1 tablespoon sesame seeds
Parmesan pastry (see tip)
11/4 cups plain flour
50g parmesan cheese, finely grated
100g butter, chilled and chopped
1 egg yolk
1-2 tablespoons iced water
1 For the parmesan pastry, combine the flour, parmesan and butter in food processor. Process until mixture resembles fine breadcrumbs. Add the egg yolk and 1 tablespoon water and process until the dough comes together, adding remaining water if necessary. Turn the dough onto a lightly floured surface and knead lightly until smooth. Press into a 10cm square. Wrap in greaseproof paper and refrigerate for 30 minutes until firm enough to roll out.
2 Preheat oven and large flat baking tray to 180°C no fan/170°C fan forced. Wash, dry and shred the silverbeet leaves.
3 Heat the oil in a frying pan over medium heat. Add the onion and garlic and cook for 5 minutes or until onion softens. Transfer to a large bowl. Add the silverbeet, pumpkin, ricotta, feta and parsley. Season.
4 Roll the pastry out to large round about 30cm diameter on a large sheet baking paper paper. Top with spinach mixture, then fold in the edges, leaving two-thirds filling exposed. Brush the pastry top with water and sprinkle with sesame seeds.
5 Slide onto the hot tray. Bake 30-40 minutes or until golden and cooked through. Stand for 5 minutes before slicing.