Pen and Wash Watercolour

PRAWN, MANGO AND AVOCADO SALAD

by Julie Bates

INGREDIENTS

400g cooked tiger prawns

2 mangoes, cut into 2cm cubes

2 avocados, cut into 2cm cubes

2 limes, plus lime wedges to serve

1/3 cup finely chopped coriander leaves

1 long red chilli (seeds removed) finely chopped

1 tbsp honey

1 tbsp avocado oil (or extra virgin olive oil)

1 butler lettuce, leaves separated

Optional – micro herbs to serve

METHOD

1. Peel, devein and roughly chop half the prawns. Place in a bowl with mango and avocado.

2. Grate the zest of limes, then juice both limes. Place the lime zest and juice in a small bowl with the coriander, chilli, honey, and oil. Whisk to combine and season well. Pour over prawn mixture and toss to combine.

3. Divide lettuce among four plates, fill with the salad and serve with the remaining prawns, lime wedges and micro herbs.

This is my husband’s favourite. It is great for hot weather and so fresh. We usually make it around Christmas time as it is seasonal and festive!

ZUCCHINI, WALNUT AND CRANBERRY BREAD

by Marianne Lethbridge

INGREDIENTS

2 2/3 cups (400g) plain flour

1 tsp bicarb soda

½ tsp baking powder

1 tsp ground cinnamon

¼ tsp mixed spice

1 1/3 cup (295g) caster sugar

½ firmly packed cup (100g) brown sugar

3 eggs, beaten

200ml sunflower oil

2 tsp vanilla extract

3 large zucchini, grated

¾ cup (75g) walnuts, toasted, chopped plus six whole walnuts to garnish

1/3 cup dried cranberries (craisins)

Soft cheese (such as brie) to serve

METHOD

1. Preheat over to 150°C. Grease and line a two litre loaf pan.

2. Sift flour, soda, baking powder and spices into a large bowl.

3. Stir in sugars, then add egg, oil, vanilla, zucchini, nuts, cranberries and a pinch of salt. Stir with a wooden spoon until well combined, then spread into the prepared pan. Top with extra nuts.

4. Bake on middle shelf of oven for 1-1 ¼ hrs or until the skewer comes out clean. Cool slightly in pan, then turn out onto a wire rack to cool completely. Slice and serve with cheese.

One of my all time favourites that I commonly refer to as ‘French Bread’. A sweet, savoury bread that perfectly matches soft cheese and figs. I often substitute chopped macadamia nuts for the walnuts. I truly enjoy using local produce when cooking and baking especially zucchinis from my own garden and delicious local macadamias.  

GREEN FRIED TOMATOES

by Vikki Foster

INGREDIENTS

4 large tomatoes

2 eggs

½ cup milk

½ cup breadcrumbs

Vegetable oil for frying

½ cup cornmeal

1 cup plain flour

2 tsp salt

¼ tsp black pepper

METHOD

1. Slice tomatoes one centimetre thick. (discard end)

2. Whisk eggs and milk together in medium sized bowl. Using two plates place plain flour onto one plate, then on the other plate mix cornmeal, breadcrumbs, salt and pepper. Dip the tomatoes in plain flour, then egg wash, finally dredging it in the breadcrumbs.

3. In a large pan heat the frying oil (depth of a couple of centimetres), cooking tomatoes in batches of four to five slices do not over crowd. When brown flip to cook the other side. Drain on paper towels. You could use a cooling rack placed over a plater to drain keeps them a tad crispier.

4. Feel free to add powdered spice of your choice if you like to jazz it up.

To be served with a dipping sauce, try Remoulade sauce wow! This recipe speaks to my waste not, want not attitude. When the green tomatoes fall from the vine, this is the perfect treat to show them the respect they deserve.

PUMPKIN AND SWEET POTATO SOUP

by Maggie Spenceley

INGREDIENTS

1kg kent pumpkin peeled, deseeded and chopped coarsely

50g sweet potato peeled and chopped coarsely

1 medium potato peeled and chopped coarsely

1 brown onion finely chopped

1 tsp olive oil

2 or 3 cloves of garlic

500ml vegetable or chicken stock

¼ cup chopped fresh coriander

250ml coconut cream

Salt and pepper to taste

METHOD

1. Fry onion in oil until soft.

2. Place onion, garlic, stock, pumpkin, sweet potato, and potato into a large saucepan.

3. Bring to the boil on the stove top then simmer until the vegetables are soft.

4. Remove from the heat and allow to cool for about 10 mins.

5. Add the coconut cream and half the coriander to the saucepan.

6. Blend using a stick blender. Add a little stock if the soup is too thick.

7. Add salt and pepper to taste.

8. Warm gently and serve with coriander to garnish.

This is an original recipe that is my own creation. A recipe that I have made up as I experiment with pumpkin soup.

SCOTCH APPLE TART

by Ellie (Eleanor) Herd

INGREDIENTS

3 tbsp self raising flour

1½ tbsp cornflour

1 egg

2 tbsp sugar

2 tbsp butter

Cinnamon

Lightly stewed apples or other fruit – well drained

METHOD

1. Cream butter and sugar. Beat in egg.

2. Add sifted dry ingredients.

3. Cover half of the mixture in the bottom of a greased sponge tin. Cover with stewed apple (not too wet). Dust with cinnamon, then cover with rest of mixture.

4. If hard to spread, dip knife into hot water. Does not need to fully cover apple, in fact it looks better in ‘blobs’ with some apple showing.

5. Sprinkle with sugar and bake ½ hour in moderate oven.

6. Serve with cream or ice-cream.

This traditional Scottish recipe reminds me of the recently passed Queen Elizabeth. I met her when I was much younger when I was working for the Red Cross. While all the other ladies were turned out in their elegant dresses and finery, I was wearing the very bland and dowdy khaki uniform. She was extremely young and beautiful in person. When her Majesty approached me, she asked if I was there to offer first aid, I replied that it was not really my purpose but could if she required. I remember her giving me a little smile and saying, “Jolly well”.

PEAR AND APPLE COMBO

by Ros Harrison

INGREDIENTS

1 tsp nutmeg

1 tsp ground cardamon

1 tsp cinnamon

1 tsp butter or ghee

1 green apple cut into small squares

1 pear cut into small squares

Enough water to cover fruit

METHOD

1. Melt butter or ghee in pan. Add spices and cook for a few minutes until slightly darker in colour.

2. Add fruit to pan and mix with spices. Add water, and allow water to come to boil, then turn down to simmer to cook through.

3. Water will disappear over time. The yummy juice will thicken slightly, when a lot of the water as left the pan.

4. Indulge in this delicious combination of spices and fruit. 

This cooking is Ayurvedic inspired and a healthy way of cooking. Can be eaten on cereal for breakie, or used as a dessert, perhaps using puff pastry. Enjoy!

HAWAIIAN CHICKEN

Anonymous

INGREDIENTS

500g chicken thigh fillets, or 1kg mixed chicken pieces

1 green capsicum, cut up

Tbsp brown sugar

2 tsp curry powder

2 celery sticks, chopped

1 can pineapple pieces with juice

1 onion chopped

1 tsp butter

1 small tin tomato soup

Salt and pepper

METHOD

1. Fry onion and capsicum in butter, add chicken pieces to brown slightly.

2. Add celery, curry powder, salt and pepper. Cook over low heat.

3. Add brown sugar, pineapple pieces with juice and tomato soup.

4. Cook on low heat for 20 mins.

I first had this meal on my Honeymoon in Canberra. I did not know it’s actual name so called it ‘Canberra Chicken’ for quite some time. I ate it at a cafeteria in Coles and wrote to them to ask for the recipe including a stamped, self-addressed envelope. I was delighted when I received back a handwritten recipe. Many years later I found the original recipe and it was called Hawaiian Chicken. I have also written my own collective of recipes that contain a tin of tomato soup, but that’s another story.

VEGETABLE RISOTTO IN CROCK POT

Anonymous

INGREDIENTS

1 tbsp olive oil

15g butter (optional)

1 medium onion diced

3 cloves garlic, finely chopped

1 red capsicum finely chopped

1 green capsicum finely chopped

1 tsp paprika

200g arborio rice (or what rice you have)

650ml vegetable stock

100g frozen peas defrosted

2 large handfuls of baby spinach leaves

30g parmesan cheese grated (or a cheese you like)

Fresh basil leaves

METHOD

1. Press BROWN/SAUTE and adjust the time to five minutes. Press START/STOP and allow to preheat.

2. Add one tbsp vegetable oil, butter, onion, garlic and capsicums to the cooking pot and sauté for five minutes, stirring often. Add the paprika and rice and stir well.

3. Pour in stock then secure the lid ensuring the steam release valve is closed. Press RICE/RISSOTTO and set the time to eight minutes, then press START/STOP.

4. Once the unit has finished cooking, allow the unit to have a natural pressure release time of five minutes.

5. Stir in peas, spinach, and cheese and adjust the seasoning.

6. Serve with freshly grated parmesan cheese and some torn basil optional.

Unbelievable easy and unbelievable tasty. Use up all the veggie leftovers. This is a quick, easy recipe, perfect after a long day when you are short on time and energy. Throw it all together in a pressure cooker for eight minutes for a nutritious, delicious home cooked meal with little effort. Swap out any of the vegetables for whatever you have in your garden, crisper or freezer.