How Aussie is this. Washing on the clothes line under the bull nose veranda, with the Australian flag. This is down the road from the Homestead (my sister-in-law & brother home) we where staying at.
On the road again to spend time with family and friends (old and new).
I love the Australia day weekend. As a family every year we get together to celebrate birthdays. Kris (much loved sister-in-law) have to put that as she will read this LOL, Jasmin (their daughter) both of the 3rd Jan and my brother Allen 21st Jan. This year it is at their new place at Toolangi, Toolangi homestead is part of a farming community which is located 30km north of Burra in South Australia, just out of Hallett.
This is the drive up to the homestead | and this is the back of the homestead and the granny flat where we stayed |
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| Are we there yet???????? (Ann my girlfriend who would go to the end's of the earth with me, having fun all the way). This was taken at the back of the Hallett tip. Yes I know why would go all that way and then go and see a tip. Because there are a pair of nesting hawks, Ingrid got the best photos of them. To see her photos click on this link. This is 10 minutes from Kris place. (The Homestead) |  |
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 | See there is beauty at the tip. All of these photos where taken with my little Panasonic DMC-TZ3. |
Kris and I at the end of the day. Time to sit out with another glass of wine and put up our feet. Also so Ann’s hands can dry out LOL.  |  |
. We think it is for their new menu. But you never know? 
So what was on the menu. Well dips, salads, curry bum nuts Aka curry eggs, homemade bread rolls and good “Old” Aussie BBQ, Bush bash anything in the fridge Apple with cream, Iced VoVo, Ginger nut biscuits and Vanilla Meringues in keeping with the Aussie theme
Did you know
Iced VoVo was first registered as a trademark in 1906, Iced VoVo biscuits have become one of Arnott’s most famous biscuits. An Iced VoVo is a lovely biscuit topped with two strips of pink fondant and a strip of strawberry jam, all sprinkled with coconut - a symphony in pink!
I made 4 dips and was asked for the recipes, but mostly for the Moroccan Roasted Carrot . I have put the other recipes up as well
Moroccan Roasted Carrot Dip
Once you start eating this delicious dip, it’s difficult to stop. The smooth texture and sweet carrot flavour go great with the crisp pita wedges. A good way to use leftover roast vegetables. I came across this in a pub the other day for lunch with friends (A fun day). So this is my take on it with a garlic twist. The chef was happy to tell us what was in it but not the amounts. And now that I have made this again for The Australia Bash at Allen & Kris's, it got a lot of raves. :) 2010 thought it was about time to post it
5 large Carrot peeled, cut into 1/2 in slices
3 tablespoons of Moroccan spice mix. See Moroccan recipe if you cannot buy this. I always make mine own. I enjoy the whole process and the smells on the spices. But it will just as well with the Moroccan spice mix you and get from the shops.
120 grams of cream cheese
3 tablespoons of Garlic sauce. See Garlic sauce Recipe if you cannot buy this.
2 tablespoons of clear honey.
1 Packet Lebanese bread see baked Lebanese bread recipe.
1. Cut carrots in half width wise; cut lengthwise into 1/2-in.-thick slices. Transfer to a greased baking pan. I bake them with garlic cloves and sprinkled over with Moroccan spice mix. Bake, uncovered, at 170C° for about 30-40 minutes. Or until the carrots are soft and browned, Let cool.
2. Place the carrots, garlic sauce, honey and cream cheese in a food processor or blender. Pulse. Once mixed add in Moroccan spices and pulse again till mixed well
3. Cover and chill. The flavour will improve overnight. Serve cool or at room temperature
4. Serve with baked Lebanese bread wedges.
Servings: 20
Yield: 1 Dip
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Inactive Time: 10 minutes cooling time
Total Time: 55 minutes
Degree of difficulty; Very easy
Oven Temperature 170°C
Recipe Type: Dips, Snack, Vegetables, Vegetarian
Source: Chef at The Custom House pub
Copyright: Jan Plater
Notes; If you cannot get garlic sauce, I use 4 cloves of garlic, 2 tab good olive oil 2 tab lemon juice. Blend this first then follow recipe.
The Chef at The Custom House pub was happy to tell us what was in it, but not the amounts. So I have played with it until I was happy. This was a fun day for Debs birthday. 2009
Myself, Deb & Ann Feb 2009
Moroccan spice mix
Preparation Time: 20 minutes
Servings: 10
Yield: about 2 cups
Recipe Type: Curry, OAMC, Spice, Moroccan
Copyright: Jan Plater
Source: My cooking note book
5 teaspoon ground nutmeg
5 teaspoon ground cumin
5 teaspoon ground coriander
2 1/2 teaspoon allspice
1 1/4 teaspoon ground ginger
1 1/4 teaspoon cayenne pepper
1 1/4 teaspoon cinnamon
5 teaspoon ground coriander
1. 1 Mix spices together and store in an airtight container.
Lebanese bread wedges
1. Cut the Lebanese bread into in half; cut each half into six wedges. ( I use scissors for this) place on oiled baking tray
2. I spray the tray that the Lebanese bread will go on and then the place the bread on the tray and spray the one side that is facing up of the breads.
3. Half of the wedges sprinkle with Moroccan spice mix or any other spice mix the you like. On the other half of the spread with crushed garlic
4. Bake at 170C °for 12-15 minutes until lightly browned.
5. For serve with Moroccan Roasted Carrot Dip
Servings: 20
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Oven Temperature: 170°C
Recipe Type: Appetizer, Dips, Vegetarian
Source: My cooking note book
Healthy Beetroot Dip
1x 450 gram can baby beetroot, drained, coarsely chopped
250 mls natural Greek style yogurt
2 tablespoon of fresh lemon juice
1 teaspoon ground cumin optional
1 teaspoon ground coriander optional
Salt & freshly ground black pepper
1 cup fresh herbs like dill or mint, I use just mint most of the time
1. Place all ingredients in the bowl of a food processor and process, scraping down the side of the bowl with a spatula when necessary, until finely chopped
2. Place in a serving bowl and chill 1 hour
Servings: 8
Yield: 1 Dip
Cooking Times
Preparation Time: 10 minutes
Inactive Time: 1 hour this is for chilling time (you know a glass of wine in one hand)
Total Time: 1 hour and 10 minutes
Source: My cooking note book
Copyright: Jan Plater
Note; This is great with grilled chicken. Transports well in an airtight container.
Roast beetroot hummus
400g can chickpeas, drained
3 - 4 cooked beetroot or 400g can whole beetroot, drained
1/2 cup tahini (sesame paste)
1 tsp crushed garlic
1 tsp cumin powder
1/4 cup olive oil
Salt & freshly ground black pepper
1. Combine all ingredients in a food processor.
2. Process until smooth or chunky according to preference.
Servings: 8
Yield: about 4 cups
Preparation Time: 20 minutes
Note; Serve with vegetable sticks and crusty bread or over grilled lamb kebabs
Tzatziki (cucumber & yoghurt dip)
Tzatziki is traditionally served as an appetizer and can be left on the table as an accompaniment to foods throughout the meal. The key to great tzatziki is the thick creamy texture that allows it to be eaten alone, as a dip, as a spread, and as a condiment.
Cooking time is chilling time. (you know chill with a glass of wine lol)
2 Lebanese cucumbers
1/2 teaspoon salt
520 gram (2 cups) Greek-style natural yoghurt
3 garlic cloves, crushed
2 teaspoon of olive oil
2 teaspoon of finely chopped fresh mint
1 teaspoon ground cumin
1 tablespoon dried dill weed or 3 tablespoons fresh chopped dill
Freshly ground black pepper
400 gram green beans, topped
1. Line a sieve or colander with absorbent paper or muslin. Add yogurt to sieve, place over a bowl. Cover and refrigerate for 4 hours or overnight.
2. Use the coarse side of a grater to grate the cucumber. Place in a small bowl and sprinkle with the salt. Toss to combine.
3. Place the yoghurt, garlic, oil and cumin in a medium bowl, and stir to combine.
4. Transfer the cucumber to a sieve and use your hands to squeeze out any excess moisture. Stir the cucumber pulp through the yoghurt mixture. Taste and season with pepper. Cover and place in the fridge until required.
5. Cook the green beans in a medium saucepan of boiling water for 1-2 minutes or until bright green and tender crisp. Refresh under cold running water. Drain. Serve the tzatziki with the green beans.
6. Ok the cumin, dill and mint are optional, but I just love mint and dill in this and when making to use with the beans I just use the cumin
Servings: 12
Yield: 1 Dip
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Inactive Time: 10 minutes
Total Time: 50 minutes
Recipe Type: Budget cooking, Dips, Low Carb, Low Fat, Lunch box, Make ahead, Snack, Vegetables, Vegetarian
Notes
The yogurt is best drained a day ahead for a thicker result.
You can make this recipe up to 3 days ahead. Place the tzatziki and beans in separate airtight containers and store in the fridge.
Source: My cooking note book
Copyright: Jan Plater
Ok I hear you, did you say apple pie. Well hell yes. BUT. nothing like three talking cooks, ok 2 cooks and one very good bottle washer, wine and laugher to stuff up how you do pie and of course not so good home made fig jam. (Kris got at a fete) too thin for toast and not a lot of taste, but good for pie.
So I am posting two pie recipes the one I make all the time German apple pie and the one I made for the bush bash yum yum.
German Apple pie
This is a cross between a French apple pie and a German Apple pie.
Enjoy and the pie I make all the time.
Crust
500 grams sweet butter, softened
1 cup granulated sugar
4 egg yolks
1 teaspoon vanilla extract
1/4 teaspoon salt
4-5 cups unbleached white flour
Or if short of time buy 1 sweet short crust pie base
Filling
2 kilograms Apples, (I recommend a combination of Granny Smith and Mackintosh)
8 ounces Apricot jam, warmed
1/2 cup fresh lemon juice
2 teaspoons cinnamon
1 cup sugar
For the crust:.
1. Blend the softened butter with the sugar thoroughly.
2. When creamy, add egg yolks vanilla and salt.
3. Mix well.
Crust:.
1. Blend in flour gradually, mixing lightly by hand until a homogenous mass.
2. Pat dough into a 12" rectangular Pyrex baking dish until it is evenly distributed over the bottom and part way up the sides.
For the filling:.
1. Warm the jam.
2. Simmer over low heat until jam is soft.
3. If it is in a glass jar, loosen the lid and place the jar in a small pot of water, with the water coming half way up the side of jar.
4. Spread half the jam on the surface of the crust, and then place the apples, slightly overlapping, in as many rows as the bottom will take.
5. Peel and core apples and slice them into fairly thin slices.
6. I Sprinkle the slices with lemon juice, cinnamon and sugar as I go, but placing them straight into the pie base, until all the apples are sliced.
7. If you are using Mackintosh apples, they will shrink more and tend to break.
8. Keep your prettiest slices for the top, and arrange them attractively.
9. Using a pastry brush, spread the rest of the jam across the top of the cake.
10. Bake in a 200C° oven for about an hour, until crust and apples are golden.
Servings: 12
Yield: 1 apple pie
Preparation Time: 30 minutes
Cooking Time: 1 hour and 30 minutes
Total Time: 2 hours
Oven Temperature: 200°C
Recipe Type: Cakes, Pastries, and Desserts, Dessert, Fruits, Kid Friendly, Make ahead, Nut free, Pie.
Notes
Sometimes I cheat and buy a precook short crust pie base , if I am short of time. I use Apricot jam.
Source: My cooking note book
Copyright: Jan Plater
Now that is the way a pie should be done
Bush bash anything in the fridge Apple Pie
This made three pies. One we had at 2am Monday morning with mascarpone cream, just the best. I bet I will never be able to make it the same next time
Crust
Anything you can find in the freezer @ the shop in Jamestown (puff pastry 1 ½ sheets per pie)
Filling
Bugger we forgot the apples ½ way back form shopping. Ann & I are on a mission, must have apples so a quick u turn and back we trundle. Luck they had something that looks like red apples 2kg.
One jar of not so good fig jam minus the bit we had on toast that morning, you do not need to warm the jam as it is thin enough.
2 cup fresh lemon juice no lemons use the bush lemons off the tree at the front of homestead. Very nice
2 tablespoons cinnamon. To mix in to not so good fig jam (No cinnamon. Used cinnamon sugar mix in bottle) + extra to sprinkle over apples as you go
3 teaspoons of Queen’s vanilla bean paste (that we had)
1 cup brown sugar
I need another wine by now
For the crust:
Read back of packet. Hell you think I am working that one out for you, you are better off reading.
Place pastry in pie tins lined with baking paper, have pastry all the way up the sides of the tins (I did remember to do this)
Try to blind bake the pastry (that is when I worked out I had the wrong pastry),(sweet short crust not puff. “O” well what the hell) brain kicked in a little just then. Up to you if you would like to blind bake, two I did one I did not. All came out the same in the end.
For the filling:
1. Mix the not so good fig jam with cinnamon sugar thing, vanilla, and brown sugar.
2. Simmer over low heat until jam is soft. Not; as jam is thin enough to work with, just poor into any bowl you can fine.
3. If it is in a glass jar, loosen the lid and place the jar in a small pot of water, with the water coming half way up the side of jar. Not; just pour into bowl
4. Spread half the jam on the surface of the crust, and then place the apples, slightly overlapping, in as many rows as the bottom will take. Not; slop some of the thin jam on to the bottom of the pie crust, and then throw apples over the top to cover, use up the last of the jam mix over the top of apples with a little brown sugar and cinnamon thing
5. Peel and core apples and slice them into fairly thin slices. Get chief bottle washer Aka Ann to do this up to the slicing part, not a good idea to let her near sharp knives. Hospital is too far.
6. I Sprinkle the slices with lemon juice, cinnamon and sugar as I go, but placing them straight into the pie base, until all the apples are sliced. Note; refer to step 4. And those lovely bush lemons the juice I tossed over the apples in a bowl as I slice then to stop browning, before chucking in to pie tin.
8. Keep your prettiest slices for the top, and arrange them attractively. So now you won’t it to look good as well as taste good!!!! Look at step 4
9. Using a pastry brush spread the rest of the jam across the top of the cake. See step 4
10. Bake in a 200C° oven for about an hour, until crust and apples are golden. Yes did that bit but add some butter over the top to stop it drying out as apples where a little dry
Servings: god know how many serving
Yield: 3 apple pies
Serve hot @ 2am with good friends and family with mascarpone cream on top and enjoy. We did. (by the way no paper plats left, so use paper towel to eat off of). if serving this way only use mascarpone cream as all other cream will runaway screaming.
Preparation Time: time it takes to drink two glasses of wine
Cooking Time: have not a clue (maybe another two glasses of wine. works for me)
Oven Temperature: 200°C
Recipe Type: Cakes,pit it think, bloody lucky we can still eat this, and not form enough toxins to do every one in.
Note to self
Drink more wine next time & look in pantry before going shopping. Or have brain working well enough to remember to ask Kris when at shops, that is if I can remember what I am making.
Source: One of Jan brain farts. But now in my cooking note book
Copyright: Jan Plater
Just a little note, Kris has the best well stock pantry, if little miss brain fart had her act together when shopping it would have been fine. But then we would not have had as much fun or the best apple pie. And what else, I know a way to use up the not so good fig jam.
This is up there with some of my other recipes. Ladybird salad & Dog fart stew to name a few. Will post links soon.
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| Jazzy and Emma back from collecting the eggs | Our morning alarm, Ann's best friends |
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| Nikki looking for fun | Emma, Nikki and Jazzy having fun |
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