mamma maus's kitchen of heavenly delights

Roast duck and chive popcorn

2011-05-24T06:04:00.000-07:00

OK, this one's really easy, plus it's a bit of fun - especially when the popping begins. This is a relatively healthy snack to make and only takes a few minutes.

4 teaspoons rendered duck fat*
1/2 cup popping corn
2 tsp chopped chives
salt to taste

1. Heat fat in saucepan over medium heat until the oil is just about smoking. You don't want the oil to smoke as the smell will make the popcorn taste burnt.

2. Add the corn kernels and chives, place lid on saucepan and shake every 30 seconds.

3. Corn will start popping after 4-5 minutes, this will vary depending on stove, saucepan size and amount of oil. Keep shaking until the popping slows to around one pop every 2-3 seconds.

4. Serve sprinkled with salt and additional chives if required. Makes around 6 cups.

* Any type of oil will work, but rendered meat fat will give the popcorn a gourmet taste!

TO RENDER FAT:
Any type of animal fat can be rendered - goose, duck bacon are the easiest and tastiest. Once you have finished cooking, strain leftover oil through a muslin cloth to remove any impurities. Fat should be yellow to clear and turn white once set and can be frozen for future use.

Dean Arcuri cupcakes

2010-07-04T01:36:00.000-07:00

I created this recipe for a friend's housewarming, taking inspiration from his multi-coloured house, so they're dedicated to my favourite White Rabbit

Ingredients:

500g butter

2 cups caster sugar

3 cups self-raising flour

8 eggs

3 teaspoons vanilla extract

2 teaspoons baking powder

rind of one lemon

Frosting:

2 bags white cooking chocolate

1 cup sour cream

food colouring and chocolate buttons to decorate

1. Soften butter and warm eggs to room temperature. Set oven to 150 degrees for flat-topped cupcakes, 160 for rounded.

2. Place all ingredients in a bowl and mix with electric beaters until smooth and pale in colour - around 4 minutes.

3. Spoon mixture into prepared patty cases, and fill to a little over half-way. Place in oven for around 20 minutes, or until cupcakes are golden on top and spring back when lightly touched in the centre. Cool in trays for 5 - 10 minutes before moving to cooling rack. Wait until cakes are completely cooled before icing.

4. Melt half the chocolate in a microwave-safe container for around 2 minutes, then add in half a cup of sour cream, one spoonful at a time so that the chocolate will not cool too quickly as lumps will form. You want to reach a consistency where the frosting is not runny - if this happens add in a little icing sugar to thicken. Add colouring until the desired shade is achieved. If you add the colouring before the sour cream the chocolate will crumble. Decorate with buttons and then repeat process for the remainder of the cakes.

Makes approximately 36 cupcakes.

Gazpacho - easy soupy fun!

2010-06-04T20:54:00.000-07:00

Gazpacho is a cold Spanish tomato-based raw vegetable soup, originating in the southern region of Andalusia.

I use the below quantities as more of a guide - if I have more or less of something I will adjust accordingly. The rule basically is, if the soup is too watery add more breadcrumbs, until it has the consistency you desire - I prefer mine to be about the same as porridge but you may wish to go for a more watery option. This soup is served cold, so is great to enjoy over summer (but is perfect at any time of the year). Leftovers are really great for lunch the next day!! Pairs particularly well with crusty bread and balsamic vinegar.

3 Red Capsicums

3 large cucumbers

2 avocados

2 Spanish onions

1/4 cup minced garlic

12 - 16 roma tomatoes

1/3 cup olive oil

1/2 tsp chilli flakes

1 cup breadcrumbs

1 cup greek yoghurt

1 tsp cumin

baby basil leaves - for garnish

METHOD:

Begin by roasting the capsicums. Spray each fruit with spray oil from a can (or run the skin with a cloth dipped in oil) and then completely enclose in foil and place in a 180 degree oven for 20 minutes. Remove from oven, and allow to cool for 5 - 10 minutes before unwrapping the foil. This will allow the steam to get between the burnt outer layer (butter) and the much-needed inner lay (sweet). Peel off outer lay, remove stalk and seeds and discard. Place the flesh to one side.

Roughly chop onions, tomatoes and cucumber. Place all vegetables/fruit in blender with garlic, chilli, and oil. Blend until mixture is smooth. Add the avocados. Add breadcrumbs, 1/4 cup at a time until you are happy with the resultant consistency.

Mix cumin with yoghurt. Transfer soup to bowls, top with yoghurt and garnish with basil.

Serves 6 - 8 as a starter.

This recipe is best made 1 -2 days in advance as the flavours will develop in the fridge. If anything it will get a little spicier and the onion will become more pronounced. If this is not to your liking only add 1 onion to the soup mix.

Epic Caramel Mouse (mud) cake!

2010-06-02T04:20:00.000-07:00

OK, so it's been a while since I've posted (over a year)....

I've been busy cooking during this time, perfecting some old recipies and whipping up a few more (soon to come), but I really need to share this one with you all. I made this cake over a year ago, and while trying to remember the recipe tonight, I realised how much easier it would have been if I'd published it in the first place!

This cake is totally awesome!! It'll serve about 20, or if you want instant diabetes - about 4.

FOR THE CAKE:

600g white chocolate
400g butter
2 cups milk
1 1/2 cups caster sugar
4 teaspoons vanilla extract
4 large eggs, lightly beaten (we use eggs with a minimum weight of 59g)
1 2/3 cups self-raising flour

2 1/2 cups plain flour
1 can caramel top n fill

DIRECTIONS:

Preheat over to 140 celcius
Place chocolate, butter, milk and sugar in a microwave bowl and microwave for 4 minutes. If chocolate has completely melted, stir it until completely smooth. Allow mixture to cool at room temperature for 15 minutes.
Add vanilla and eggs to chocolate mixture and stir until well combined.
Stir flours together in a large bowl. Add one cup of chocolate mixture to the flour and stir until a smooth paste forms. Keeping adding the chocolate mixture, one cup at a time to the flour mixture until you run out.
Stir in the caramel top n fill.
Divide the mixture evenly into two greased and lined 20cm round tins.
Bake in oven for 1 1/2 hours, or until a knife inserted into to middle of the cake comes out without any batter attached. Leave cakes to cool completely before icing.

ICING:

300g white chocolate

I can caramel top n fill
2/3 cup sour cream

DIRECTIONS:

Place chocolate in microwave and melt. Once cooled slightly stir in caramel and sour cream. spread a lay between the two cakes. Spread remaining frosting over top and sides of assembled cake.

Cake will easily last for two days without icing.

Fig, Proscuitto and Blue Cheese Tart

2009-03-11T03:58:00.000-07:00

Try using autumn fruits such as figs - paired with rich earthy cheeses and hams for a robust dinner that everyone will remember for all the right reasons.

1 sheet short crust pastry

3 medium potatoes

3 figs

100g finely sliced proscuitto

100g blue cheese - the stronger the better

100 ml light sour cream or plain European yoghurt

2 eggs

1/4 cup chives

METHOD:

Prepare shortcrust pastry and blind bake in hot oven for 20 minutes using baking beans (see picture).

Finely slice potatoes and fry in pan until lightly golden. Transfer to base of prepared crust.

Finely slice figs into small segments and arrange on top of potato. Places bunches of proscuitto around figs.

In small saucepan, melt cheese and add to cream or yoghurt. Once this has slightly cooled, whisk two eggs and add these to the mixture. Pour cheese sauce over tart, top with chopped chives and bake for a further 20 minutes or until set.

Allow to rest for 5 minutes before serving.

2009-01-19T19:09:00.000-08:00

Spring vegetable soup

2009-01-16T06:34:00.000-08:00

Soup is one of the most versatile dishes around - use whatever you have in your fridge or can find at the supermarket. I love making this soup in spring when green vegetables like asparagus and leafy greens are their most tender, but it's easy to make any time you like!

1 kg white potatoes - peeled

4 cups vegetable stock

4 cups green vegetables, such as asparagus, peas, zucchini, leeks and beans

2 white onions - finely diced

2 tblsp olive oil

METHOD:

In a frypan, add onions and oil and cook until soft and slightly brown. Transfer to one side.

Add chopped potatoes to a saucepan and bring to the boil. Cook until potatoes are soft.

Pour potatoes into a food processor and blend until smooth. Transfer back to saucepan and add onions and stock.

Cook until mixture thickens. (if it stays too runny, add a little corn-flour).

Add sliced green vegetables and cook until vegetables are just soft, and not long enough to lose their colour.

Serve with salt, pepper and crusty buttered bread.

Steamed Asian-style pork and veal meatballs

2009-01-16T06:13:00.000-08:00

Another one of my favourite recipes, these easy meatballs utilise the refreshing spices of Chinese cooking and go really well on a bed of hokkien noodles or a light salad. I use a double saucepan to steam my balls, but for a more authentic touch, why not use some bamboo skewers.

750g minced lean pork

500g minced veal

1/4 cup soy sauce

1 tsp Chinese five-spice

4 tsp fish sauce - optional. Find this in the Asian section at any large supermarket

1 egg, lightly beaten

2 tblsp cornflower

1 cup chopped coriander

1/2 tsp chili flakes - optional

In a large bowl, add all ingredients except flour and mix well.

Sprinkle flour on top and, using your fingers, mix until well combined. If mixture is too wet to stick together, add more flour.

Shape mixture into golf-ball shaped rounds.

Add balls to steamer and cook for 10 to 15 minutes or until cooked through. When cooking with pork or chicken, you need to ensure that meat is cooked thoroughly to avoid getting ill. Test the balls by cutting one in half to se if it's cooked all the way through.

When serving meatballs offer a bowl of dipping sauce as an accompaniment, such as soy, teriyaki or hoisin.

Makes approx. 40 balls and serves 4 people.

Individual lemon meringue pies

2009-01-16T05:55:00.000-08:00

I used to make this recipe as one large pie, but found it too hard to serve as the lemon filling becomes to runny straight out of the oven. Individually, these pies present really well, and you can easily wrap any leftovers up for guests to take home (or store in the fridge for a decadent treat when everyone's gone home). I prefer using vanilla extract instead of vanilla essence because the taste is more robust and natural.

4 sheets shortcrust pastry

1 large lemon

4 eggs

1 cup cream

2 cups caster sugar

5 egg whites

1 tsp vanilla extract

METHOD:

preheat oven to 180 and grease a 6-hole texan muffin tray (texan muffins are the really big muffins).

In a saucepan add the 4 eggs, cream, vanilla and one cup of the caster sugar. Heat until all the sugar has melted and then continue simmering for another few minutes. Remove from heat and allow mixture to cool slightly.

Remove the zest from the lemon and set to one side. Juice lemon. (it's easier to zest the lemon before you juice it - I learnt this the hard way). Add zest and juice to cream mixture.

Mould pastry into muffin trays and trim away any excess. Until you get good at this, you might find it easy to allocate one sheet of pastry to each muffin tray.

Pour cream mixture into pastry cases until they are half full. Bake in oven until lemon mixture is set and golden on top. Remove from oven and reduce temperature to 150.

Meanwhile, beat egg whites until soft peaks are formed. You can tell when the whites are at the right texture by shaking the bowl gently - the egg white peaks should not move or collapse. I have heard that you should be able to tip the bowl upside down at this stage and the eggs won't fall out, but I'm not quite game to try this. Gradually add sugar to the egg whites whilst beating on high with a hand-held beater. Continue beating for at least 6 minutes or until you can run the meringue mixture between your thumb and forefinger without the mixture feeling gritty.

Spoon the meringue mix onto the tarts and bake until the meringues are just brown.

Serve straight from the oven whilst still hot with ice-cream or cream.

If you want to experiment with this recipe, substitute lemons for passionfruit, lime, orange or any other tangy fruit - and voila! You have your own unique dessert!!

Poached pears with blue cheese sauce

2009-01-16T05:32:00.000-08:00

I was inspired to create this recipe by one of my favourite cooks - Donna Hay. Her recipe was for Waldorf salad, and I think the only common ingredient in the two dishes is the blue cheese! I am still experimenting with this recipe, so expect it to change a little in the future (however it still tastes great the moment).

Although this recipe cane be made year round, it'll be best made in late autumn when most pears are in season. Pears with a dark skin (such as Corella) work a treat, but lighter pears will also work well giving a sweeter, lighter texture to this dish. This recipe goes well with pork, but can easily be turned into a dessert on its own by removing the cheese sauce and stuffing the cooked pears with chopped walnuts, cinnamon and sultanas.

4 large pears

3 cups red wine

1 tsp vanilla extract

1 tsp cinnamon

1 tsp nutmeg

100g blue cheese - use Danish blue for a strong taste, or blue brie for more creaminess

1/2 cup light sour cream

1/2 cup crushed walnuts or almonds (optional)

1/3 cup chopped chives

METHOD:

Cut tops of pears and use a corer to remove core. Slice pear into slices roughly 7mm thick.

Add wine, cinnamon, vanilla and nutmeg to a large saucepan and bring to the boil. Turn back the heat and add pear slices, simmering until cooked through - around 10 minutes.

In another saucepan add cheese, sour cream and chives. Heat until cheese melts and mixture is smooth and hot. Take care not to boil the sauce as it will develop a skin on top. Add crushed nuts.

When pears are cooked, remove from wine and arrange on place. If you rearrange the pear back together you can spoon some sauce into the cavity where the core was. Add more sauce over top of pear if desired.

DESERT OPTION:

If making this recipe as a dessert, don't slice the pears after coring. Poach on their sides, but turn onto their other sides after 10 minutes. They will need to cook for 20 minutes.

Add the chopped nuts and sultanas before they cool down. Serve drizzled with honey and a little cream on the side.

Savory Muffins

2009-01-16T05:08:00.000-08:00

Start with this basic savoury muffin recipe, and your options are only limited by your imagination! Start off with something fail-safe like cheese and bacon, and as your skill grows let your imagination be your guide.

4 cups grated cheese - try tasty, colby for a more mild taste or a mix of tasty and parmesan if you want to add more bite.

3 cups self-raising flour

1 tsp salt

3 eggs

pinch of herbs - for the basics try paprika, rosemary or chives

4 tsp sugar

1 3/4 cups milk

METHOD:

Heat oven to 200 and grease well a 12-cup muffin tray by running baking paper through softened butter and coating the bottoms and sides of each muffin well. These muffins will stick if you don't grease the tray well and can be a little tricky to get out. Even when using a non-stick tray these buggers will still stick if the tray is not greased.

Place cheese, flour, spice, sugar and salt in a large bowl. Mix lightly with your (clean) fingers until combined.

In another bowl whisk the eggs and then add milk. Pour this mixture over the dry ingredients. Mix ingredients lightly - take care not to over-mix otherwise the muffins may not rise as well.

Spoon the mixture into the prepared tin. The muffins will come out of the oven looking great if the trays go into the oven a little over 3/4 full. You can also sprinkle a little extra cheese or any other topping over the top of the muffins before baking.

Bake for about 15 minutes until muffins look golden on top and spring back when touched lightly on top (but make sure you don't open the oven too often).

When trying the following combinations, remember the following: If you add wet ingredients (like tinned corn or chopped vegetables) , add a little extra flour and cheese. If you add dry ingredients (like bacon) add an extra egg or some milk if the recipe appears too dry and doesn't look like it's sticking together. I usually add roughly 1 or 1 1/2 cups of extra ingredients.

tinned corn and capsicum

leek and bacon

prosciutto and asparagus

blue cheese and ham

celery and mushroom

Mushroom and Pesto Tart

2009-01-16T04:45:00.001-08:00

I've had this recipe for quite a few years now - it's deceptively easy to make, and tastes fantastic! I try to use Swiss Browns whenever I make it, but if they're not in season or hard to find, and large mushroom will be fine. I would steer away from using button mushrooms, as you need something flat that'll sit well on the pastry, and you'll need mushrooms where you can see their gills (see photo). You can use a jar of pesto if you're running short of time, but you'll notice it tastes so much better if you make it yourself.

The truffle oil is a bit hard to find, but well worth it. I picked mine up at Simon Johnston - it's one of my best finds of 2008!

6 large mushrooms

1/2 packet filo pastry - find this in the dairy case at any large supermarket)

1/2 cup pesto

1 small piece feta

olive oil

white truffle oil to finish (optional)

PESTO:

1 bunch basil

1/3 cup olive oil

1/3 cup pine nuts

1/3 cup parmesan cheese

METHOD:

Heat oven to 180. Line a baking tray with baking paper.

Cut filo into two long rectangles - big enough to place three mushrooms end to end on it.

Add pesto to the pastry and place the mushrooms on top. Drizzle olive oil on top and bake for 20 minutes, or until pastry is brown.

Remove from oven, and sprinkle feta on top. Drizzle with truffle oil.

TO MAKE THE PESTO:

Remove stalks from basil, and place all ingredients in a blender and blend till processed. Make sure there is still some texture to the mixture.

www.simonjohnson.com.au

MasterChef Australia

2009-01-13T15:58:00.000-08:00

I got the call yesterday afternoon at 3:53 that I have been successful in getting through to round 2 of MasterChef Australia. The lady I spoke to said they had received 50,000 applications, which have been short-listed down to 500. The next stage in the selection process is to attend an audition on either the 21st or 22nd where I will need to take with me two dishes of food prepared at home that taste acceptable cold, so I think I will make Mr. Fox's salad and Rabbit Pie. At this stage I don't think there will be many new recipes being loaded into mammamaus this week, but please feel free to drop around and try some salad and pie - I'll be putting these two dishes through their paces and possibly making a change or two along the way.

If anyone thinks I should make something different, or really enjoyed a particular dish I've made in the past, please let me know. Your feedback will be really appreciated!!

http://www.masterchef.com.au/ - check the website for more details.

Fantastic Mr Fox's Garden Salad

2009-01-11T16:15:00.000-08:00

A friend once said that you can't change a line in 'Phantom' and tell everyone you've written a musical. Recipes are just the same - I don't think you can substitute one ingredient for another and then pass it off as your own.

When eating this creation, I was reminded of one of my favourite childhood books - Fantastic Mr Fox by Roald Dahl. It tells the story of Mr Fox, who's crafty ways allowed him to outsmart and outmanoeuvre the three farmers who were trying to kill him for stealing their chickens and ducks. I felt just as sneaky as Mr. Fox as I enjoyed the rich sweetness of berries with subtle smokiness of hazelnuts as a main with chicken, rather than as dessert, which what you'd expect with these flavours.

1 x 850g can whole baby beets
150g brie

1 cup roasted hazelnuts

1 cup watercress - roughly chopped.

1 cup rocket

For the dressing:

1 punnet raspberries

3 tablespoons white vinegar

2 tablespoons brown sugar

Method:

Place brie in freezer for 30 minutes to firm up. This will make it easier to slice into thin strips.

Roast whole hazelnuts in oven for 10 minutes until outer husk has just blackened. To remove, place nuts in a clean tea towel and rub until the husk has completely come away. Coarsely chop nuts and set to one side.

Cut whole beets into quarters and add to a large bowl. Top with nuts, chopped brie, watercress and rocket.

To make dressing, mash berries with vinegar and sugar. Pour over beetroot and toss well to combine.

Salad will pair well with poultry and pork.

Superb Greek Potatoes done two way

2009-01-08T03:06:00.000-08:00

The inspiration for this recipe came from a Greek friend at work. I love the versatility of this recipe. No matter which cooking method, the tang of the lemon and oregano makes a refreshing change for a potato dish.

1.5 kg potatoes, suitable for baking OR boiling depending on cooking method chosen

juice of 2 lemons

1/3 cup olive oil

1 bunch fresh oregano

1/3 cup kalamata olives - roughly chopped and de-pitted

1/3 cup marinated onions - chopped

1 small piece Greek feta

Method: Roast Potatoes

Roughly chop potatoes (with skin on) and place in a large bowl.

finely chop oregano and combine with oil and lemon juice. Add to potatoes and mix well.

Roast in 180 oven for 40 minutes or until golden brown.

transfer to serving bowl and top with olives, onions and feta.

Method: Potato salad

Roughly cut potatoes, also with skin on, and boil until just cooked.

In a bowl, combine remaining ingredients.

Drain potatoes and allow to cool. mix with remaining ingredients and serve with cracked pepper.

Goat's Fromage and Basil Quiche

2009-01-07T16:47:00.000-08:00

Quiche is one of my favourite '30 minute meals'. It's easy to make with a minimal amount of work and washing up. The flavour combinations you can come up with are limited to your own imagination - try a few of my favourites first before you invent your own new favourites!

An essential to quiche making is a flat flan dish with a pop-out bottom. I also use this dish for my rabbit pies.

4 eggs - lightly beaten
1/2 cup light sour cream
1 sheet frozen short-crust pastry
cracked pepper
1/2 cup grated tasty cheese
1 cup fresh goats fromage - soft and full-bodied will work best
3/4 cup fresh basil leaves. I prefer perennial basil for it's more robust flavor, but traditional basil will work just as well.
1/2 tsp Chinese five-spice

Method:
Place pastry in well greased flan dish, and blind bake in 180 oven for 10 minutes.

Meanwhile, combine eggs, sour cream and grated cheese. Stir well to combine.

Lay fromage over base of quiche and pour over egg mixture. Sprinkly basil, pepper and five spice on top.

Bake for approx 15 minutes, or until you notice egg mixture is set through. Rest in flan dish for 5 minutes before transferring to serving plates.

Other flavour cominations to try:

Prosciutto and asparagus tips
leek and bacon (quiche Lorraine)
mushroom medley - i used button, swiss brown, shitake and oyster varieties
Roasted capsicum and eggplant

Double-Awesomeness Peppermint Chocolate Stars

2009-01-06T23:21:00.000-08:00

This recipe actually started out as chocolate pretzels, but it was seriously flawed! (I threw the first three batches of dough over the balcony in fits of rage) before giving this recipe the mamma maus magical touch.

For a non-christmas feel, try circles or other shapes.

250g butter - softened

1 cup pure icing sugar

2 tsp vanilla extract

2 tsp peppermint essence

2 eggs

1/2 cup cocoa powder

400g dark chocolate

white and milk chocolate buttons

30g copha

Method:

Beat butter and sugar until pale and creamy. Add eggs, vanilla and peppermint and continue beating until well combined.

Sift flour and cocoa mix over butter, then stir until dough is combined. Transfer to a floured surface and knead until the dough is smooth. If the dough is too soft, wrap in cling-wrap a chill for 30 minutes.

Divide dough into two parts to make it easier to work with.

Heat oven to 180 and line 2 baking trays with paper. Roll dough to a thickness between 8 and 10 mm then cut out shapes. Transfer to trays and bake. Biscuits are done when they darken on top - up to 15 minutes for the first batch, but as you proceed you'll find cooking tim decreases with each batch. To speed things up, place first tray in oven when full. You should have cut out enough cookies to fill the second tray by the time the first tray is ready to come out of the oven.

Cool on a wire rack for 5 - 10 mins.

Once completely cool, melt dark chocolate and copha in microwave until just melted. Leave chocolate to cool until it thickens, then dip top of biscuits in chocolate. Decorate with the remaining chocolate buttons.

Depending on the size of your cookie cutter, you'll get up to 120 cookies (about 50c piece sized) from this recipe.

Temptation Jam

2009-01-06T17:23:00.000-08:00

Over Christmas, I went to visit my parents who grow amongst other things, organic raspberries. Having made sure I arrived with sufficient daylight left to conduct a detailed inspection of the raspberry crop, I was rewarded with almost 6kg of fruit in just under 40 minutes worth of picking. Try as I might, there was no way possible I could manage to eat all these wonderful fruits while they were still in their prime, so I decided some jam making was in order.

I decided to pair the piquant characteristics of the raspberries with a more full-bodied sweetness of black cherries - something else I had in abundance from my forays to the markets during the festive period. The result was a complex jam with well-matched layers of sweetness that left just a hint of tarness lingering once finished. Cherries matched better that strawberries or blueberries, as the taste differences were more pronounced between the two fruits, and this helped create something quite memorable.

I made a very large batch of this jam which bioled down to fill almost 12 1-cup jam jars. To make lessm or more simply divide or multiply the amount of ingredients.

'Jam Setta' is a mix of pectin and citric acids. Berry fruits are low in pectin, which is the ingredient that makes jams set. Fruits high in pectin include oranges, apples and lemons.

To sterilese jars, boil in boiling water then dry in oven until hot. Make sure you remove any rubber seals from lids first!

14 cups raspberries
9 cups cherries
20 cups caster sugar
2 x 50g satchets 'Jam Setta' (from sugar or baking section of your supermarket).

Make sure cherries have been de-pipped.

Add all fruit together and bring to boil.

Add sugar to fruit mixture. Once sugar is dissolved return to gentle boil for 20 - 30 minutes.

To test if jam is set, place a saucer in your freezer for 30 minutes. Spoon jam mixture onto saucer and spread. If jams stays runny it's not cooked or may require 'Jam Setta'. If jam doesn't look runny and develops a skin when touched, it's done and there is no need for 'Jam Setta'.

Transfer jam to sterelised jars and seal immediately. Store in cool cupboard out of direct sunlight.

Summer bean salad

2009-01-06T17:14:00.000-08:00

I love this salad on hot summer nights. The sweetness of ham and corn balances the crisp clean taste of parsley, onion and tomato. It's also a great way to use up leftover ham when you've had one too many ham sandwiches for lunch.

Mirin is a type of rice wine (think sake) but is up to 50% sugar so is very sweet. It can be found in most supermarkets in the Asian food section, and a little goes a long way!

300 - 500g bonesless ham (vary according to taste)
2 large tins corn kernals
1 cup finely chopped parsley
4 roma tomatoes
2 tins cooked kidney beans (drained)
1 large Spanish onion
2 tblsp soy sauce
1 tblsp fish sauce (optional)
1 tblsp mirin
2 tblsp white sugar

Cut ham and tomatoes into 1cm cubes. Place tomatoes in bown with white sugar. Toss to combine and leave for 10 minutes. Finely dice onion.

Add ham, corn, onion and beans to tomatoes.

Mix sauce ingredients together and add to ham. Mix well to combine.

Add parsley and stir just prior to serving.

Ambrisoa Salad

2009-01-06T17:05:00.000-08:00

I first discovered this whilst on holiday in the USA, and although the thought of marshmallows, sour cream and fruit sounds a little weird, they actually complement really well. Don't leave this one sitting around too long as the cream looks unappealing after a few hours sitting in citric fruit juices. Also, make sure you remove seeds from the fruits before adding.

1 large tin pineapple chunks
1 cup seedless grapes

2 cups mandarin segments

2 cups mini marshmallows (find them in the baking section at the supermarket)

1/2 cup dessicated pineapple

1 cup light sour cream

OPTIONAL:

1 cup lychees

1 cup cherries

Method:

Cut pineapple into small chunks if they're bigger than the rest of the fruit pieces.

Combine all ingredients in a bowl. Serve chilled.

Nanna Miller's Industrial Strength Banana Cake

2009-01-06T03:30:00.000-08:00

The origins of this recipe aren't known, but it's rumored my great-grandmother got the original recipe for Women's Weekly somewhere between 1910 and 1920. The recipe has been changed and improved over time by my grandmother and myself.

3 tsp lemon juice plus enough milk to make 2/3 cup

2 1/3 cups self raising flour

1 2/3 cups sugar

1 tsp salt

1 tsp bi-carb sod

185g butter

2/3 cup very ripe bananas (the disgusting black ones you normally throw out work best)

2 eggs

2/3 cup chopped walnuts or almonds

Method:

Leave lemon juice and milk to thicken and curdle

Grease oven tins (20 cm round or 2 x 20 cm sandwich tins) and set oven to 180

Sift flour, stir in sugar, bi-carb and salt. Add butter, banana and milk. Mix well. Add eggs and beat for 2 minutes. Stir in walnuts

Bake for 35 minutes or until cooked.

Cool for a few minutes in the tins before turning onto a wire rack.

Once cool, cover the top with melted milk chocolate.

Blue Cheese and Caramelised Onion Dip

2009-01-06T02:44:00.000-08:00

This recipe can be made up to three days in advance and makes about 2 cups

1 tblsp olive oil

1 medium brown onion

1 block philly cheese

1 large piece (150 - 200g) blue cheese. Gorgonzola or Danish Blue works best - stronger in flavour. Blue Brie works well for a subtle flavour

1/4 cup fresh chives - chopped

1/4 cup mayonnaise - for a lighter option substitute with low-fat greek yoghurt and a dash of lemon juice

Optional:

2 tsp port

1/4 cup crushed walnuts

Method:

Heat oil in frypan and cook onions for 10 - 15 minutes until caramelised and slightly sweet. Allow to cool.

Blend or mash cream cheese, blue cheese and mayonnaise/yoghurt. Cheese is most pliable at room temperature. Don't mash too much - a little texture is good. If adding port, add this now.

Transfer to serving bowl and stir in chives and onions. Sprinkle walnuts on top.

Serve slightly chilled or at room temperature.

If you want to play around with the recipe, try some of the following:

capers
leek
apricot
rosemary
cranberry

Rabbit, Prune and Almond Pie

2009-01-06T02:05:00.000-08:00

This is one of my favourite recipes of late to cook. The sweetness of the prunes complements the savory of the bacon and rabbit perfectly. Plan on everyone wanting seconds of this one. It's also great cold the next day for a tasty lunch.

400g rabbit fillets

6 - 8 bacon rashers, excess fat trimmed

1 cup mushrooms

1 large brown onion

1 tsp powdered sage leaves

1 tsp thyme

1 tblsp butter

1 cup finely chopped parsley

3 tsp instant gravy powder

1 egg - lightly beaten

1/2 cup slivered almonds

2 sheets frozen short-crust pastry

1/2 cup prunes

Method:

Cut rabbit into 1 cm pieces, fry until browned with butter, sage and thyme.

Cut bacon, mushrooms and onion. Fry together in saucepan rabbit was friend in until mushroom and onion are soft. Add these to same bowl as rabbit.

Mix rabbit and bacon mixture with chopped prunes and almonds then mix well.

Place first sheet of short-crusty pastry in prepared pie dish. Blind bake using weights for 10 minutes then remove from oven.

Place rabbit mixture into pie dish. Add 1/3 cup boiling water to gravy powder and pour this over meat.

Cover pie with remaining pastry, either by covering all over or by cutting remaining sheet of pastry into strips. Brush with beaten egg and chopped pastry in decorative manner.

Bake at 180 until golden on top.

Summer Rush Potato Salad

2009-01-06T02:01:00.000-08:00

1 kg potatoes (washed, skin on)

1 cup chopped coriander

1 tsp chili flakes

1/4 cup light sour cream

1/4 cup mayonnaise

juice of 3 limes

cracked pepper (optional)

Method:

Wash potatoes, place in saucepan and boil until cooked through. Strain and return to pot to dry on the outside.

Combine remaining ingredients in large bowl, add potatoes and toss until potatoes are covered with dressing. Serve with cracked pepper.

Perfect warm or cold.