Hearty Spiced Carrot and Garlic Soup

I love reading Nigel Slater's cookbooks because he connects the veggie patch and it's bounty with simple wholesome cooking.  This warming Carrot Soup is a perfect example.  Whilst the carrots may not come from my backyard, I like the way I can transform a bench laden with vegetables into such  flavoursome and satisfying bowls of sunny colour in the midst of winter.

Preparation       10 minutes

Cooking              1 hour.   Most of this is simmering on the stove and stirring now and then.

Makes a lot.  Freeze some in portion size containers.    (Naturally, you could reduce amounts to make less but it does freeze well)

Ingredients

Splash Olive Oil

5 brown onions, sliced

5 cloves crushed garlic

2 kilograms carrots, peeled and chopped.  I like to pick up a bag of bargain ‘juicing’ carrots

800 gram tin crushed tomatoes

½ red chilli, sliced.  (leave out or add more to your taste)

Good amount freshly grated pepper

1 litre Salt – reduced Chicken Stock

Small handful red lentils

1 – 2 tablespoons Soy Sauce

Extra water from a recently boiled kettle

Chopped parsley

Chunks of toasted crusty bread

Method

Use a very large deep pot (with a lid) because you will be using a stickblender to moosh it up later and you don’t want an orange splattery kitchen

Warm a little oil in the pot and soften the onions, then add the garlic and chilli.

Add the carrots and allow them to cook and steam to soften slightly.

Stir through the tomatoes, stock, pepper and lentils.

Pop on the lid and let simmer for 40 minutes

Check the carrots with a knife to check they are soft and cooked

Taste. Add a tablespoon of the soy sauce.  Taste again and if needed add another tablespoon of soy if desired. Adjust the seasoning with extra pepper, salt or soy if you want.

Allow to cool a little then use a stickblender to moosh until smooth.

If it is too thick, add a little recently boiled water and re-blend until desired consistency.

Options

Add some cubes of cooked chicken

Or

A tin of rinsed, drained corn kernels

Or

Stir through some chopped parsley or mint or dill.

Serve with chunks of crusty bread

                           Enjoy!    Colleen

No Fail Lemon or Lime Curd



 



 

 

I have a confession, even though I sign off as Mamma Marmalade I struggle with making delicious lemon curd without the tell tale signs of over cooked eggwhite streaks through my mixture.  But thanks to the wonder of the internet and the generosity of fellow food bloggers I found this foolproof lemon curd technique, courtesy of Beth Dunham.  I like to have a mix of lemon and lime juice.

 

Ingredients

 

6 tablespoons of soft butter

 

1 cup caster sugar

 

2 large free range or organic eggs & 2 egg yolks

 

2/3 cup lemon and lime juice

Method

Cream butter and sugar, together for 5 minutes until light and fluffy.
Add eggs and yolks one at a time still mixing on a low speed, continue beating for another minute or two until the mixture is smooth and creamy.
Add lemon/lime juice and mix on a slow speed until incorporated it will appear curdled but have no fear it will be a success!

Next, place curd into a small saucepan on low heat on the stove top. Stir continuously until the mixture is heated through and no longer appears curdled.  Then increase heat to medium and still stirring for approximately 15 minutes or until it is the consistency of whipped cream.

Pour into clean jars and allow to cool.

Curd will keep in the fridge for a week or freeze for later.

Delicious

Mamma Marmalade

 

 

 

 

Broccoli wth lemon butter

If you are tired of plain steamed broccoli, then give this a try. This is more of a tip than a recipe. 

Thank you to ceramic artist Kim Aitken for the gorgeous bowl.

Ingredients

1 head of broccoli
1/4 cup butter
2 tablespoons lemon juice
1 teaspoon lemon zest
1/4 cup slivered almonds

 Method

Steam the broccoli.

In a small saucepan melt the butter, then add the lemon juice and zest.

Pour the butter over the broccoli and top with the slivered almonds.

Mamma Marmalade

Fragrant Ras el Hanout Slow Cooked Beef with Lemon

Be warned.  Cooking this meal will fill your home with the most amazing aromas and the family will be demanding "Is dinner ready yet? I'm starving".  And - it will taste even better.  

Ras el Hanout is a beautiful Moroccan spice blend meaning "Top of the Shop" and it's flavours are key to this recipe. You can later use the remaining spice blend to flavour rice, couscous, chicken or lamb dishes.

Oh -  This makes seriously good leftovers for lunch the following day - or breakfast! 

Inspiration comes from a recipe in “The Feast goes On”  by the Monday Morning Cooking Club as featured in Delicious Magazine.  I hope you enjoy my version as much as my family does!

Preparation     20 minutes

Cooking          15 minutes on stove top   PLUS   3 ½  hours in oven

Serves              6  or 8 smaller servings 

Ingredients

2 kg Chuck steak – trim away the thick white fat (should have about 1.5 kg meat) then cut meat in 4 cm cube chunks

Splash olive oil

4 level teaspoons (1 tablespoon) Ras el Hanout.  HINT:  Available from Delis.

1 small red chilli – deseeded and finely sliced.   OR     ½ to 1 teaspoon Dried Chilli flakes.

HINT: Taste your dish before adding the Chilli as the Spice Blend has Cayenne Pepper

¼ teaspoon each of Sea Salt and Pepper

3 onions - sliced

4 cloves garlic – crushed

1 large tin (approx. 800 gram) crushed tomatoes

¼ cup water

3 preserved lemon segments – Rinsed. Use the rind only, finely shredded.  Discard flesh and white pith.

1 tablespoon Honey

½ bunch coriander - chopped  

½ bunch Flat leaf parsley – chopped

1 tin Chick Peas - rinsed and drained

Plus:  Small handful red lentils on standby and maybe some water from a recently boiled kettle

Method

Preheat oven to 140-145˚ C. 

Use a large deep tight-lidded casserole dish that can be heated on stovetop and oven.

Heat a little oil in the pot then add the onions and brown slightly, uncovered. Add the garlic.

Add and brown the cubed meat stirring well.

Stir through the Ras el Hanout, salt and pepper.

Pour in the tomatoes and water along with the preserved lemon and honey.

Stir well and simmer for 5 minutes.

Taste and add the chilli to your taste. (I use ½ to 1 teaspoon dried Chilli Flakes)

Remove from stove.

Add a small handful of combined chopped coriander, parsley.

Cover pan with lid and place in oven.

Cook for 3 hours.  Check after 2 hours to ensure meat is still covered with liquid and moist, stir.

At the 3 hour stage – recheck and stir. If you feel it is a little watery add some red lentils to thicken. 

Or if needed a little water from a recently boiled kettle.

TIP:  It should be approaching the consistency of meat so tender it is ready to fall apart surrounded by a thick lusciously rich and moist gravy.

Add the cooked Chickpeas and stir through.

Cook for a further ½ hour .      NOTE:   This will be   3 ½ hours in oven in total

Remove from oven. I like to serve from the casserole dish as it helps keep it warm.

Scatter some of the combined parsley and coriander over the top.  Or Mint if you prefer.

Have warmed bowls ready and serve with steamed greens, perhaps some chunks of Turkish Bread and a bowl of Greek yoghurt.

                                                             Enjoy!      Colleen

Labna - make your own - Low Fat, Quick, No Fuss, No Cheesecloth needed

Labna is a great addition to so many dishes when you want a thick creamy dollop without much fat.

I use Low Fat Greek Yoghurt yet it still tastes so rich and smooth.  

I make my own Labna by simply straining Greek Yoghurt overnight to remove the whey.

                           

Some recipes suggest adding salt - but I don't - which allows me to use my Labna in either sweet or savoury dishes. 

                           

No need to muck around squeezing yoghurt through cheesecloth either when you only want a small amount - use a Herbal Tea diffuser (like the one pictured) and the work is done for you!  

I really like this small strainer - it holds enough yoghurt to make dollops for all the family,

- it sits neatly in a coffee mug so less likely to get bumped over in the fridge and it has a lid.  

- easy to wash up.  I pop mine in the dishwasher top shelf.  Easy. Perfect.

So,
here's how easy it is.
Spoon Low Fat Greek Yoghurt into a clean tea strainer.  Or, if making larger amounts you could use a larger strainer like the one in the photo below.  
Use a tall coffee mug as it is surprising how much liquid (Whey) will be removed.
Pop the lid on and leave in the fridge overnight.  
The prepared Labna, which has now thickened, can be used in so many savoury or sweet recipes.
The key to my version is small amounts prepared and used fresh.

If you want to store the Labna for a few days, roll into small balls and place in a sterilized jar with thyme stalks and top with Olive Oil.  Keep refrigerated.

HINT:  Mama Marmalade recommends tossing the whey over your garden beds for the nutrients.

You could also reserve the whey and cook it in various recipes. 

Try Labna dolloped over a warm plate of farro and mushooms  

or Pearl Barley and chicken

or roll small balls of Labna in Dukkah

or

for the sweet tooths

crumpets or chunky fruit toast with a spoon of Labna and a drizzle of honey and cinnamon.

The list goes on and on.  

                                                                      Enjoy!   Colleen

Chicken Freekah and Fetta Kale pilaf

Lemony freshness seems to pop out of this photo. All the family loved my version of a delicious Donna Hay recipe. Freekah is roasted green wheat grains which give a rich nutty flavour that works so well with the chicken and kale.  The plumped up lemony currants give it zing whilst the nuts add crunch and the fetta rounds it out with creamy saltiness.

Perfect served warm for a family dinner but equally satisfying as leftovers the next day with a green salad.

Serves 5 -6

Preparation 10 minutes

Cook             50 minutes (of which 40 minutes is simmering time)

Ingredients

2 tablespoons Australian olive oil

2 brown onions, finely chopped

2 garlic cloves, crushed

1 red chilli finely sliced (optional – to your taste)

1 cup freekah – rinsed well then drained

2 cups (500 ml) Chicken Stock  (Salt reduced)

2 chicken breast fillets – skinless. (250 gm).  Cut into bite size slices

¼ cup pistachios – roughly chopped

¼ cup dried currants – soaked in a dash of lemon juice to plump up

½ bunch of kale. Removed from tough stem and roughly chopped

1 tablespoon grated lemon zest

200 gram fetta – crumbled

Pepper and salt – if needed.  To your taste.

½ cup mint leaves

¼ cup dill sprigs

Method

Heat a dash of oil in a large frypan. (use one that has a lid for later).

Add the sliced chicken and quickly brown until almost cooked.  Remove from pan and place in a bowl. Cover with alfoil and keep warm.  Chicken will be returned to pan towards ending of cooking.

Add onion to the pan.  Stir until softened slightly then add the garlic.

Add freekah, stock and chilli.  Stir and bring to boil.

Cover pan with lid and reduce heat and then simmer for 40 minutes.  Check and stir if needed.

If it is drying out too quickly, reduce heat slightly and add a little water.

Taste a little of the freekah to check it is cooked and not hard. Adjust cooking time if needed.

Return the chicken to the pan and then stir through the kale. 

Continue simmering the covered pan for another 5 minutes.

Stir through the nuts, currants, zest and fetta.

Taste and add pepper and salt as needed.

Top with mint and dill.

Serve.

                                              Enjoy!  Colleen

Oaty Almond Cranberry Biscuits

Oaty spiced biscuits with a nutty crunch and the sweet tang of plump cranberries - great to have on hand and will keep for 5 days (apparently!).  Good alternative to choc chip biscuits.  For a change you could use macadamias instead of Almonds - whatever you like - easy!

Quick to prepare and cook - but hard to stop at just one!

Preparation and mixing  10 minutes

Cooking                   12 – 15 minutes

Makes 36 biscuits

Ingredients

125 gram butter – softened

½ cup brown sugar

¼ cup caster sugar

1 egg

1 ¼ cups Plain Flour – sifted

½ teaspoon each of : ground cinnamon, ground cloves

½ teaspoon Bicarbonate of Soda

¾ cup Rolled Oats

1 ¼ cups dried Cranberries (try to use ones that are still plump and deep red)

¼ cup slivered almonds

Method

Prepare 3 flat un-lipped biscuit trays

Preheat oven to 160° C

Using electric mixer, cream the butter, sugar and eggs until pale and creamy.

Add the sifted flour, Bicarb and spices and stir through

Gently stir through the Oats, cranberries and almonds

The mix should make 36 biscuits ( 3 trays of 12) so divide mixture into 3.

Roll 12 (walnut sized) balls from each third of the mixture and place on tray spaced apart

To flatten the biscuits just slightly – use the tines (prongs) of a fork that has been dampened with water

Bake for 12 minutes. Check that biscuits are golden and cooked. They will harden a bit more on cooling.

If not cooked through, leave in oven for an extra 3 mins.  Should be cooked within 15 minutes.

Once cooked, remove from oven and cool on wire racks.

When cooled store in an air tight container. Hide.

                                                    Enjoy!  Colleen

Bread and Butter Pudding

Now winter is approaching it's time to indulge in some comfort foods.
Why not give this classic a go? You will enjoy the extra flavour boost the Grand Marnier adds.

Ingredients
6 slices of buttered bread crusts removed
1/3 cup of marmalade
6 eggs whisked
1 cup of milk
1/2 cup cream
1/2 cup caster sugar
2 tablespoons Grand Marnier


Method

Preheat oven to 160 degrees Celsius.
Spread the bread slices with marmalade cut into 4 triangles.  Arrange slices butter side up into an 8 cup capacity ovenproof dish.
Whisk eggs, milk, cream, sugar and Grand Marnier together.
Pour over bread slices and let soak in for 15 minutes.
Place the dish in a large roasting pan and pour in boiling water to come half way up the side of the dish.
Bake for 40 minutes or until the custard has set.

Delicious !!
Mamma Marmalade

Chocolate Ganache

Who can resist a slice of this glossy chocolate cake? The essential ingredient is the chocolate ganache. Looks tricky to master, but it isn't.

 

 Pour 500ml of cream into a saucepan and heat until nearly boiling, bubbles will appear around the edges. Take off the heat and add equal quantity (500g) of roughly chopped, best quality dark chocolate. Let stand for a minute or two, then with a metal whisk stir to combine. Continue to whisk until smooth and glossy.  Any excess ganache can be kept in the fridge in a sealed container for up to 2 weeks. (If it lasts that long!) Simply heat in a microwave or small pot when wanting to serve.

 

 

Mama Marmalade

Pork, Thyme and Crispy Bacon Meatloaves

Meatloaf is such a versatile recipe to keep handy.  These individual serves mean shorter cooking times and make great leftovers for tomorrow’s lunch. Chilled mini meatloaves could be included in your next picnic or you could slice the cooked meatloaves into 2cm rounds and serve on a platter with vegetables and salads.  

The Italian flavours in this recipe are enhanced by serving with a rich Tomato and onion salsa or Tomato sauce flavoured with more thyme or perhaps a little rosemary. The idea came from a wonderful Belinda Jeffery’s recipe that made one large meatloaf.  So, however you would like to prepare the meatloaf, the results will be flavoursome and nourishing.

Preparation   20 minutes

Cooking          35 – 40 minutes

Serves  6

Ingredients

500 gram combined Pork and Veal Mince

1 onion, finely diced

1 clove garlic, crushed

40 gram Salami, diced very finely

2 - 3 teaspoons Dijon mustard

1 teaspoon Hot English mustard powder

1 tablespoon fresh thyme leaves

2 tablespoons fresh parsley chopped finely

2 tablespoons freshly grated Parmesan cheese

Pepper to taste

Small amount finely chopped Red Chilli   (Optional)

40 ml milk – 2 tablespoons

1 egg – lightly beaten

1 cup Quick Oats Rolled Oats (or you could use fresh breadcrumbs)

1 handful of fresh mint leaves

4 slices of very finely shaved ham

40 - 60 gram of hard cheese of your choice (I used cheddar)  - shaved into fine slices

4 - 6 rashers of very thin bacon – lean and rindless. Leave whole or you can slice into slivers

Method

Preheat oven to 190° C

Using a large bowl, mix together very thoroughly the mince, onion, garlic, salami, mustards, pepper, herbs and parmesan

In a cup – measure out the milk and lightly beat in the egg

Pour into the meat mixture, combine well

Add the Quick Oats and mix through

Place a piece of Baking Paper (approx. 40cm long)  on the bench.

Pat the meat into a rectangle shape on top of the Baking Paper

Cover meat with the mint leaves.

Along one of the long edges, place the ham slices – should cover up about a 1/3 of the meat.

Lay the cheese slices on top of the ham slices.

Roll the meatloaf up like a swiss roll :

The longer edge is being rolled tightly.

Use the Baking Paper to help roll and remove the Paper whilst rolling.

TIP: you can leave this rolled up, wrap in plastic and store in the fridge up to 24 hours ready to cook later.

Slice the roll into 6 small meatloaf sizes.

Top each meatloaf with the bacon slices.

Place on a baking tray with a thin lipped edge, lined with baking paper.

Bake for 35 – 40 minutes.  Check at 30 minutes.

If necessary, pop under the grill for a couple of minutes to crisp up the bacon topping.

Serve with a thick tomato salsa style sauce and delicious steamed vegetables or salad.

                                                              Enjoy!   Colleen

GOLDEN CRUSTED CHICKEN AND BACON POT PIES

Aunty Fifi, this is for you.  When my Adorable Aunty visited a while ago I whipped up these little individual pies  -  in between lots of gossiping and laughing  -  which is just how a family visit should be. I have added a few extra ingredients to Valli Little’s (Delicious) recipe, making a satisfying comfort food for these cooler nights.

The pies can be served in any size ramekin or pie dish you prefer. Cooking times will then depend on the volume to be heated. Sometimes I top them with puff pastry but recently I seem to prefer a sourdough bread crust – both are easy and equally tasty.  

This is a very flexible recipe – no leeks? Onions or shallots are fine.  No chorizo – bacon or salami works well too.  The lemon juice is one ingredient I do recommend adding right at the end – it adds a zing and brightness to the dish – so if you like lemons as much as I do, be sure to add a squeeze.

HINT: I like making a large quantity and saving some to reheat another day. Instructions are at the end of this recipe.

Preparation      15 – 20 minutes (some can be done during the cooking time)

Cooking            15 – 30 minutes

Baking               20 minutes for ramekin about 200 ml size

Using                 Large frypan to cook filling

                           Oven heated to 200°  Celsius

                           Ramekins or pie dishes

Serves               6 – 7 depending on size       (good to make extra to freeze for later)

Ingredients      

20 g butter

½ tablespoon Olive Oil

3 leeks (pale part only) – washed well and thinly sliced – could use white onions instead

4 rindless bacon rashers – diced

½ chorizo sausage – diced. Or Few slices salami –sliced finely (leave out or add more –depends on you)

800 gram chicken thigh fillets – fat removed, cut into 3cm pieces- approx bite size

2 Tablespoons plain flour

Good pinch of nutmeg and of smoked paprika (a little more if you like)

200 ml salt reduced chicken stock

200 ml light sour cream    OR     you could try Greek style Low Fat Yoghurt – be sure it is thick, not watery

2 tablespoons chopped flat-leaved parsley

2 tablespoons lemon juice  AND  the Zest     (you may need to juice a ½ lemon)

Salt and Pepper  to taste

TOPPING

1- 2 sheets frozen Butter puff pastry – defrosted   (depends on size of ramekin tops)

Egg wash

  

OR

SOURDOUGH BREAD TOPPING

¼  stale sourdough bread loaf including crust

2 tablespoons butter

Teaspoon finely chopped herbs – eg thyme, rosemary and/or parsley

Couple of teaspoons Olive Oil

Method

Preheat oven to 200°  Celsius

Heat butter and oil in large pan over low heat on stovetop.

 Add leeks bacon, salami and fry gently.

Add chicken pieces and cook until chicken almost cooked through

Sprinkle in flour, nutmeg and paprika. Stir thoroughly – no heavy lumps

Stir in stock and increase heat to medium. Bring to gentle boil.

Reduce heat. Season

Remove from heat.  Cool slightly (warm –not hot) and stir in sour cream

Stir again then add parsley and lemon juice.

Set aside and prepare ramekins

Lightly grease inside of ramekins

Fill with chicken mix.

For pastry topping:

Place ramekins on defrosted pastry – cut out circles approx 1 cm wider than top

Egg wash lip of ramekin. Gently place pastry on top

Press to seal. Make a couple of cuts in top to allow steam to escape

Brush with some egg wash

For Sourdough topping 

Blitz the bread, butter, herbs and oil in a food processor to get crumbs, allow some of the bread as 4cm cubes size. Do not overprocess.

Pile on top of the chicken mixture and press in slightly.

Then for both topping methods

Place on strong oven tray (one with a slight lipped edge to retain spills)

Bake for 15 -20 minutes until puffed and golden brown.

HINT: making a large quantity and saving some to reheat another day.

Find freezer-proof ramekins / pie tins that are also suitable for ovens.

Place a small freezer bag into the ramekin.

Spoon some of the cooked chicken filling into the freezer bag so the ramekin is almost full.

Tie or knot the freezer bag excluding as much air as possible.

Leave the filled bag in the ramekin, then place them into the freezer – preferably overnight.

Next day or 6 hours later:

Remove the freezer bags from the individual ramekins. Leave contents in the freezer bags.  No need to keep the ramekins in the freezer at this stage. They will now be set in the quantity to refill those ramekins when you want to use them to reheat later.

Place the small frozen parcels into a larger zip bag or freezer plastic box, named and dated.

They are now ready to use within a month.

To re-heat.

Remove the individual freezer bags from freezer. Defrost in fridge – preferably. 2 – 3 hours.

Lightly grease the ramekins

Spoon the chicken mixture (stir to break up any frozen chunks)  into the ramekins and spread with either of the topping lids desired.

Bake in oven per above instructions.

                                 Enjoy!   Colleen

Luscious Lemon Pudding and Blueberry Compote

Cooler Autumn evenings sometimes need a little spoonful of dessert to complete the meal. Well, that's what Wilbur tells me.  So to preserve marital harmony I have a few warming pudding recipes set aside for the occasional indulgence  – easy ingredients that deliver on flavour and simplicity.  This recipe is my variation of Katie Quinn Davies (“What Katie Ate”).

I confess I have an addiction to these sweet tart, purple blue little balls with their pert crown and crave that burst of juicy flavour when you bite into them.  So I recommend making the Blueberry Compote the day before if possible.  It is great to keep a little pot in the fridge ready to spoon over a Bircher muesli or yoghurt. It never goes astray, certainly not in my home.

Preparation and Cooking Times      

Compote:     5 minutes preparation.  15 – 30 minutes simmering.   Requires slight cooldown.

Pudding:    15 minutes preparation.  30 – 35 minutes baking.           

Ingredients         (you will need 3 lemons in total)

Blueberry Compote  

450 gram frozen blueberries.  

       TIP:  I find frozen ones are fine for compote.  Save the fresh berries to serve on the plate to enjoy later.

1 lemon – juice and the fine zest

1/3 cup Caster Sugar

¼ cup water

Lemon Pudding

3 eggs – separated

¼ teaspoon Cream of Tartar  (available in supermarkets near baking powder etc)

2 tablespoons Caster Sugar

1/3 cup Caster Sugar

1 cup (250 ml) Milk

2 tablespoons Thickened Cream

2 Lemons -  Juice and the fine zest

½ cup Self Raising Flour – sifted

Option:  a few fresh blueberries to add when serving.

Method – Blueberry Compote 

 I like to make this the day before but can also be made whilst the pudding is baking in the oven

Place compote ingredients in saucepan and slowly bring to boil. 

Reduce heat and simmer for approx. 15 minutes until mixture slightly thickens. Mash some berries but try to keep at least a third as whole berries.

Allow to cool slightly before pouring over dessert.

Can be stored in clean lidded jar in fridge.  Use within 1 week.

Method – Lemon Pudding

Preheat oven 180 o C.      Prepare and grease a 22 – 24 cm  pie dish that is about 5 cm deep.

Egg Whites:

Using a very clean bowl, whisk the egg whites until frothy. 

Add the Cream of Tartar and 2 tablespoons Caster Sugar and whisk again until smooth and glossy.

Egg Yolks:

Using a separate large bowl, beat the egg yolks and 1/3 cup Caster Sugar until thick and pale.

Beat in the milk, cream, lemon juice and zest.

Fold in the sifted flour gently starting with a few tablespoons then add the rest.

Gently fold one-third of the egg white meringue into the egg yolk batter.

When incorporated, add the remaining meringue and gently fold together.

Pour into a greased pie dish.

Bake for 30 – 35 minutes until golden and set.

Serve warm with the Blueberry Compote and your choice of ice-cream or cream.

                          Enjoy!    Colleen

Wilbur’s Famous Apple Pie

Wilbur believes I do not make dessert often enough.  Sometimes he feels so neglected he takes matters into his own hands and whips up his favourite apple pie (my cunning plan is working). He has shared this pie many times with family and friends.  It is always mouth-watering, satisfying and delicious. This recipe is Wilbur’s version of Collein Avery’s contribution to the cookbook fundraiser  compiled by Madonna King and Alison Alexander following the 2011 floods. 

The Brisbane Floods reminded us that if special recipes are never shared, a lifetime of cooking memories can be torn away by natural disasters. Our local radio station, 612ABC, organised contributors to share favourite recipes and form the inspirational recipe book “A Generous Helping” - to help replenish those family treasures swept away from so many Queensland family kitchens.  So share those recipes - and when you have been gifted a recipe jewel include their name - I am certain it always tastes better when you do! Thank you Collein Avery, Madonna King,  Alison Alexander   and of course,   Wilbur.

Preparation:    10 minutes

Cooking:          50 minutes

Ingredients

½ cup (I use 100 gram not 125 gram) butter – melted.  

TIP AND HINTS: Do this first so it is not boiling hot when added to flour later

1 ½ cups Plain Flour – sifted

Tiny pinch of salt

Pinch each of ground cinnamon and ground cloves

¾ cup sugar

1 teaspoon vanilla extract

1 egg – lightly beaten prior to adding

800 gram tin of Pie Apples. 

Topping

1 – 2 teaspoons Sugar

½ teaspoon each of ground cinnamon and ground cloves

Method

Preheat oven to 190 o C

Melt the butter and allow to cool just a little. 

Grease a large pie dish.

In a large bowl, combine the sifted flour, salt, sugar, spices and vanilla.

Mix in the melted butter and then the lightly beaten egg to form a soft dough.

Gently spread three-quarters of the dough across the base and sides of the pie dish.

Spoon the tinned apples over the pastry base.

Using the remaining quarter of pastry, roughly make balls (walnut sized) and dot over the top of the pie.  No need to be exact –  will look ‘rustic’

Sprinkle with the sugar and spice topping

Bake for 50 minutes approx. until crisp and golden.  Check after 40 minutes.

Serve with your preference of cream, custard or ice-cream.

Wilbur assures me it is equally delicious hot or cold.

                       Enjoy!   Colleen