Advanced Printmaking
Food has the capacity to bring us together. It is familiar, relational and cultural. ‘The Art of Good Food’ project invited seniors to join Bundaberg Regional Council and the Bundaberg Arts Society on a culinary journey, during Seniors Month 2022, to share their delicious heritage, traversing food memories, family recipes, cookery and history. As our journey unfolded, participants learned more about each other, developed artistic skills and uncovered how our food landscapes connect each of us to the past, the present and to one another.
ORANGE CAKE
by Ellie (Eleanor) Herd
INGREDIENTS
4 oz butter or margarine (110g)
Grated rind and juice of one orange
¾ cup castor sugar
2 eggs separated
¾ cup self raising flour
¼ cup plain flour
Pinch of salt
Icing sugar for dredging
METHOD
1. Brush an eight-inch tin with melted butter and dust lightly with flour.
2. Set oven to moderate. (180°C/350F)
3. Cream shortening, add orange rind and sugar, beat until light and fluffy.
4. Add eggs yolks one at a time and beat well.
5. Sift flour and salt, and fold into creamed mixture, alternately with strained orange juice.
6. Lastly, fold in stiffly beaten egg whites and place mixture at once into the tin and bake in a moderate oven for 35 – 40 minutes.
7. Turn out when cool.
8. Drench with icing sugar.
Note: This is richer than the basic butter cake and has good keeping qualities. Serve plain or frost with thin orange icing.
I found this recipe in 1952 in the West Australian Recipe Book that was gifted to me by my fiancé at the time. It was full or fancy recipes that I had never heard of before. This is an easy to make, basic cake that keeps well.
BERRY SMOOTHIE
by Soozi Imer
INGREDIENTS
1 cup frozen berries – strawberries, blueberries, cranberries
1 chopped banana
½ cup Greek yoghurt
1 cup coconut or full cream milk
METHOD
1. Add a generous amount of frozen berries to a blender.
2. Add a chopped banana and a large dollop of greek yoghurt.
3. Add desired amount of coconut or full cream milk.
4. Blend to desired consistency and transfer to a glass to serve.
I’m a huge fan of smoothies, especially these mixed berry smoothies with yoghurt. They are so refreshing and packed with lots of fresh berry flavours. We love to make them for breakfast or as a later afternoon pick-me-up. Because these mixed berry smoothies take less than five minutes to make, they are a great option for busy mornings when you need to rush out the door. It’s quick, easy, and convenient! You can even make these ahead! Either prep the fruit and freeze in bags until ready to blend or freeze blended smoothies for up to one month. This is a recipe my sister shared with me that is great to start the day. Easily can be adapted and added to. Plus, it is totally yum!
BRINJAL PICKLES
by Marianne Lethbridge
INGREDIENTS
3 tbsp oil
1kg eggplant, chopped
3 medium red chillies, chopped
50g fresh ginger, finely grated
2 onions, finely chopped
300ml cider vinegar
150ml sunflower oil
150g soft brown sugar
2 tsp fenugreek seeds
2 tsp black mustard seeds
2 tsp cumin seeds
1 tbsp tamarind dissolved in 3 tbsp boiling water, strained
METHOD
1. Heat oil and fry eggplant in lots.
2. Fry onion, garlic and chillies until soft.
3. Toast cumin, black mustard seeds and fenugreek seeds, then grind finely.
4. Add spices to onion mix and cook for one minute.
5. Add strained tamarind, water, sugar and vinegar to eggplant mix.
6. Stir to dissolve the sugar.
7. Simmer for 40 minutes until thick and tender.
8. Store for a month before using.
Note: Do not increase tamarind paste exponentially. Taste and try!
This baba ghanoush is most delicious made with fresh organic ingredients and is a delicious French-Moroccan fusion and pairs perfectly with Zucchini & Cranberry Loaf (French Bread). I grow my own eggplants, known as Brinjal in the northern provinces of India. I first made this after a six week stay in hospital. I met an Indian lady in the hospital, and we set to talking about cooking and eating. It is a lovely memory I have of that time. Change the consistency while cooking to use as a condiment or sauce.
BURNT BUTTER BISCUITS
by Rae Watson
INGREDIENTS
125g butter
⅔ cup caster sugar
1 ½ cup self raising flour
1 egg
1 tsp vanilla
Blanched almonds
METHOD
1. Melt butter in a saucepan and heat until it is a light brown colour. Pour into a cold bowl, add sugar and beat well. Stir in egg and vanilla. Add sifted flour and mix to stiff consistency.
2. Roll into balls about the size of a walnut. Place on a biscuit tray, flatten each biscuit a little and place 1/2 a blanched almond on top.
3. Bake 160°C for 10 - 12 mins until a golden brown.
A favourite biscuit for taste & quick & easy to make. I have been making these for a long time, probably about 18 years and still make them now for my grandson.
BLACK FOREST CHEESECAKE
by Marion Hook
INGREDIENTS
125g plain chocolate biscuits, finely crushed
3 tbsp melted butter
1 x 425g pitted black cherries
1 tbsp Kirsch liqueur
1 tbsp gelatine
2 tbsp hot water
500g cream cheese
½ cup caster sugar
100g cooking chocolate, chopped, and melted
1 tbsp gelatine
2 tbsp Kirsch liqueur (extra)
300ml thickened cream
Whipped cream
Chocolate curls
Maraschino cherries
METHOD
1. Combine biscuits and butter, press firmly over the base of a greased 23cm springform tin and chill until firm.
2. Combine cherries, syrup from the can and liqueur.
3. Add one tbsp of gelatine to two tbsp of hot water and stir until dissolved. Blend into cherries and chill until the mixture resembles the consistency of egg whites. Then pour over the biscuit base and allow to set.
4. Beat together cream cheese and sugar until smooth, then beat in the chocolate. Sprinkle the rest of the gelatine over the hot water and stir until dissolved, mix with the Kirsch and cream.
5. Spoon over the cherry layer and chill until firm. Wrap hot wet cloth around the outside of the tin, leave for a minute or two and unclip the tin. Remove the cheesecake, put on a serving platter.
6. Serve decorated with whipped cream, chocolate curls and maraschino cherries.
I decided to try this recipe 40 years ago for a special occasion for my husband because he loves ‘Cherry Ripes’. I made this again quite recently for my 95-year-old dad and his 85-year-old girlfriend.
BAKED LEMON CHEESECAKE
by Julie Bates
INGREDIENTS
250g plain sweet biscuits
150g melted butter
500g softened cream cheese
¾ cup caster sugar
3 tsp finely grated lemon rind
3 eggs
¼ cup lemon juice
Icing sugar to serve
Double cream and berries to serve
METHOD
1. Preheat oven to 160°C. (140°C fan forced)
2. Grease a six centimetre deep, 20cm round spring form pan.
3. Process biscuits until finely chopped.
4. Add butter and process until combined.
5. Press mixture over base and sides of prepared pan.
6. Refrigerate for 15 minutes.
7. Meanwhile, beat cream cheese, sugar, and lemon rind together until smooth.
8. Add eggs one at a time, beating until combined.
9. Add lemon juice and beat for one minute.
10. Pour mixture into prepared pan.
11. Bake for 50 minutes to one hour or until filling is just set. (Mixture may wobble slightly in the centre but will firm on standing.
12. Cool in the oven with the door slightly ajar.
13. Refrigerate for four hours or until cold.
14. Dust with icing sugar and serve with berries and cream.
This is a great dessert to make at Christmas as an alternative for family and friends that may not enjoy Plum Pudding. I have been making this for about 10 years and it is a real favourite of my husband.
PUMPKIN SOUP
by Carmel Birchley
INGREDIENTS
1.5kg pumpkin, peeled and cut into large cubes
2 tomatoes, halved
1 large onion, peeled and quartered
5 cups of water
5 chicken stock cubes
Pinch of salt
Cayenne pepper
150ml cream
¼ cup parsley sprigs, firmly packed
METHOD
Using the chopping blade.
1. Place tomatoes and onion into the bowl and process until finely chopped.
2. Combine pumpkin, tomato and onion mixture with water and chicken stock cubes in a pan. Simmer gently until pumpkin is tender, approximately 20 minutes.
3. Puree pumpkin mixture until smooth.
4. Return to pan, add salt, cayenne pepper and cream, reheat gently.
5. Process parsley until finely chopped.
6. Serve soup sprinkled with parsley.
Note: If desired, pumpkin soup may be chilled thoroughly before serving.
Growing pumpkins is a familiar childhood memory and still a part of my life. Pumpkins are so versatile and are the perfect ingredient from something fancy like a Pumpkin Fruitcake through to a standard staple winter favourite like Pumpkin Soup. I think this recipe came out of the hard cover cookbook that came with my Breville Super Wizz Blender. It could not be more simple.
OVEN BAKED CAPSICUM RISOTTO
by Carman Maybanks
INGREDIENTS
1 x medium brown onion, finely chopped
1 x garlic clove, finely chopped
200g arborio rice
150g roasted capsicum, cut into thin slices, not in oil
400g canned diced tomatoes
1 x vegetable stock cube, to make 1 ⅓ cups of hot stock
70g bocconcini, torn
2 tbsp leaf parsley, fresh flat
Oil spray
METHOD
1. Preheat oven to 200°C.
2. Lightly spray a medium deep oven proof frying pan or flameproof casserole dish with oil and heat over medium heat.
3. Add onion, cook for three to four minutes stirring.
4. Add garlic, cook for one minute stirring.
5. Add rice, cook for one minute stirring.
6. Add capsicum, tomatoes, and one cup of stock.
7. Bring to the boil.
8. Bake, covered for 20-25 mins, until rice is tender, and liquid is absorbed.
9. Remove from oven.
10. Add remaining stock (⅓ cup) and ¾ of bocconcini.
11. Stir until cheese is melted.
12. Sit for five minutes covered.
13. Season with salt and pepper.
14. Sprinkle parsley and remaining bocconcini over.
This recipe is a reflection of my family heritage, of my dad growing capsicums and tomatoes in his garden and my mum visiting the local European deli to bring back a different cheese to try each week. Rice was a regular staple for us at dinner time. This recipe is a modern twist of what was made at home. I now cook this in a Targine. Something we did not own. When we want a Vegetarian night, this is one of many favourites.
PORCUPINES
by Debbie Bennett
INGREDIENTS
500g lean mince
1 small onion grated
2 tbsp flour
½ cup of cooked rice
Pepper
1 egg lightly beaten
1 x 440 gram can of tomato soup
METHOD
1. Place mince, grated onion, flour, rice and pepper in a bowl.
2. Add beaten egg and mix well together.
3. With floured hands form into balls.
4. Place soup in a large saucepan, add ½ can of water and heat until boiling point.
5. Place meat balls in the saucepan, making only one layer.
6. Simmer gently for 40 to 45 minutes.
7. Serve hot with vegetables.
Note: Porcupines may be cooked in a casserole dish in the oven.
My mother died when I was young, so we weren’t naturally taught to cook and through our own devices as we were gowning up, found easy recipes in ‘Day to Day Cookery’. This used to be a staple for our family dinners.
CANDIED ORANGE CROSTADA
by Meridee Cuthill
INGREDIENTS
225g block of shortcrust pastry
1 egg, beaten with 1 tbsp milk
Candied orange
2 oranges, cut into 5mm-thick slices
330g (1½ cups) caster sugar
160g (2/3 cup) light corn syrup
1 tbsp grappa
Almond filling
160ml (2/3 cup) milk
3 pieces of orange rind
2 egg yolks
110g (½ cup) caster sugar
1½ tbsp plain flour
50g soft unsalted butter
20ml (1 tbsp) grappa
40g (⅓ cup) almond meal
METHOD
1. For candied orange, place orange slices in a large saucepan and cover with cold water. Bring to the boil, drain and repeat seven times. Combine sugar, corn syrup and 80ml (1/3 cup) water in a large saucepan, stir over medium heat until dissolved and simmering. Add orange slices, bring to the boil, simmer over low heat until orange is translucent and syrup is thick (1-1½ hours). Remove from syrup and drain on wire racks in a single layer until cool. Reserve ¼ cup syrup, and add grappa, for brushing.
2. For almond filling, bring milk and orange rind just to the boil in a small saucepan over medium heat. Whisk egg yolks and half the sugar in a bowl until thick, add flour and whisk to combine. Pour over milk mixture, whisk to combine, return to pan and whisk over medium heat until thick (two to three minutes). Cool completely, remove rind. Beat butter and remaining sugar using an electric mixer until pale, add grappa, almond meal and cooled custard and beat to combine.
3. Preheat oven to 180°C. Roll out pastry to a 30cm round between two sheets of baking paper. Refrigerate for 30 minutes. Spread almond filling over pastry, leaving a four centimetre border, top with orange slices and fold over pastry edges, pleating as you go. Brush pastry with egg wash, then brush oranges with reserved syrup. Bake until golden (35-40 minutes). Cool on tray for 10 minutes, transfer to a cake rack and cool. Serve drizzled with remaining syrup.
One of my favourite recipes, especially when my beautiful sister makes the candied oranges! If you can’t be bothered candying oranges, you can cheat by using marmalade on top, instead. It is easy and keeps well and looks spectacular!
HONEY BBQ PORK ROAST
by Garry Sporne
INGREDIENTS
1kg sliced pork roast
500g fresh whole green beans
250g peeled baby carrots
3 medium red potatoes
1 cup BBQ sauce
½ cup honey
1 tbsp ground cumin
Salt and pepper to taste
METHOD
1. Combine BBQ sauce, honey, and cumin.
2. Cut pork into one-inch chunks and mix with the sauce in a bowl or zip lock bag.
3. Slice carrots into quarters length wise, slice potatoes into ¼ inch slices.
4. Starting in oiled centre of aluminium foil, lay ¼ of the pork chunks, then add ¼ of the vegetables.
5. Drizzle with two tablespoons of the sauce mix and salt and pepper.
6. Seal the foil packs with multiple folds.
7. Place on a medium heat for approximately 30 minutes, turning once at 15 minutes.
8. Packs can be slit open and checked to make sure they are done.
This is a simple, delicious recipe that we use if our family for special occasions.
PEAR CRUMBLE
Anonymous
INGREDIENTS
4 ripe pears
½ cup melted butter
1 tbsp sugar
1 cup rolled oats
½ cup chopped almonds
⅓ cup brown sugar
1 tsp cinnamon
METHOD
1. Preheat oven to 200°C.
2. Halve pears and scoop out some of the centre to fit in the oatmeal crumble.
3. Brush of pears with two tablespoons of melted butter and sprinkle with sugar.
4. In a medium bowl, combine oats, almonds, brown sugar, cinnamon, and a pinch of salt. Pour remaining melted butter into bowl and combine until fully coated.
5. Spoon into pear halves.
6. Bake until pears are soft, 35-40 minutes.
7. Serve warm topped with a scoop of vanilla ice-cream.
The last lino printing experience I had was when I was 12. I have really enjoyed revisiting and relearning this through this workshop.
This project was funded by the Queensland Government and is supported by Council on the Ageing (COTA) Queensland.
“Food and art are great connectors of people."
"The wonderful thing about them is that they have the ability to surpass physical and language barriers, allowing us to share our stories of life, culture, and creativity."
"Well done to everyone who made this project possible and to those who have contributed their pieces."
Lisa Hodgkinson
Seniors Month Coordinator
COTA Queensland
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