. . . .~oOo~. . . .


Billy Tea & Damper

For those of you out roughing it in the outback
. . . as Billy Tea and Damper ARE the Australian Bushman. 

Bring the billy to the boil over a hot fire.  Use a stick to lift off the fire, remove the lid. Don't burn your fingers!  Return to the fire until it bubbles again, remove, then toss in a palm of tea leaves and wait until it's brewed.

For a change in flavour, leave the lid off when boiling to add a smoky taste or toss in a couple of gum leaves for that dash of eucalyptus.



The basic recipe is, 1 large cup S.R. flour plus a generous pinch of salt and a scant 1/4 cup of water.  (Too much and it's like an old boot).  Dig a foot deep hole near the fire and add two shovelfuls of hot coals and ash.  Use either a camp oven or metal foil (greased) to contain the damper in the hole.  During cooking the dough increases in volume bye 1/3 to 1/2.

Maximum cooking time is 40 minutes.  If the coals are too hot, the outside of the damper will be burnt, the inside raw.  If undercooked, you'll get a flat rubbery mess.

Don't give up if your first attempt is only just incredibly delicious... after a few tries you'll be an expert. *wink*


. . . .~oOo~. . . .

ANZAC Biscuit Recipes

One of Aussie and New Zealand's
all-time favourite cookies


ANZAC Biscuits
From Mrs. Anne Ferguson
Goonellebah,
New South Wales

Mix well
1 cup flour
1 cup rolled oats
2 Tbs. castor sugar

In a saucepan, melt
4 Tbs. butter
2 Tbs. golden syrup
1 flat tsp. bi-carbonate of soda

Add the melted mixture to the dry ingredients
and mix well. Put dessert spoonfuls on to a
cold greased slide or tray.  Bake about 20
minutes at 180 degrees C or 350 degrees F.
 


. . . .~oOo~. . . .
Ros Mitchell's ANZAC Biscuits

1 cup of Rolled Oats
1 cup of sugar
1 tablespoon golden syrup
2 tablespoons  boiling water
3/4  cup of coconut
1/2  cup of butter
1 teaspoon bi-carbonate of soda
1 cup of plain flour

Mix oats, flour, sugar, and coconut together.  Melt syrup and butter together.   Mixsoda with boiling water and add to  meltedbutter and syrup.  Add to dry ingredients.Place 1 tablespoon of mixture on greased tray.Bake in slow (180 degrees C or 350 degrees F)for 20 minutes.

We're sure you will find a wealth of ANZAC biscuit history and information by searching Here or at this site. . . Here!
 


. . . .~oOo~. . . .
KB's Chili Prawns

1.5kg green king prawns (shrimp)
1/3 cup oil
1 1/2 tblspns honey
1 1/2 tblspns of your favourite chili sauce
1 tblspn lemon juice
4 shallots, finely chopped
2 tblspns chopped parsley
1/4 tsp. five spice powder

Shell prawns, leaving tails intact, remove black vein.
Combine remaining ingredients in bowl, mix well;
mix in prawns, cover, refrigerate 1 to 2 hours.
Thread prawns onto skewers, barbecue quickly until
cooked and tender, turning once only.
Brush with remaining marinade during cooking
NOTE WELL: This is NOT the time to go for another beer
or 'ggp', as prawns cook verrrrry quickly.... ENJOY!


. . . .~oOo~. . . .
Heavenly Tart

1 1/2  cups of water
1 cup sugar
bananas
1 orange
2 small lemons
2 tbs. custard powder

Put water on to boil then add custard powder
mixed with juices of fruit, stir and thicken.

Casing:
1 egg
1 tbs. sugar
1 tbs. butter
1 cup of sr flour

Beat butter and sugar, add beaten egg and sifted flour. 
Spread onto a greased shallow tray or pie plates.  Bake.
Put a layer of filling in cold case with sliced bananas. 
Cover with fresh whipped cream.  Chill in fridge. 
Slice to serve.


. . . .~oOo~. . . .

Cherry Nut Squares

4 oz. butter
2 oz. chopped glazed cherries
5 oz. sugar
2 oz. chopped walnuts
8 oz. sr flour
2 eggs
vanilla essence
pinch salt

Cream butter and sugar.  Add vanilla essence to taste.
Gradually add beaten eggs then sifted flour,
cherries, a little milk and walnuts alternately.
Turn into a greased rectangular sponge tin or tray
and bake on high rack at 425F oven top off bottom low,
10 minutes, cook 25 minutes, cool.  Top with icing.

. . . .~oOo~. . . .

Australia - Cuisine Notes!

Breakfast
Australian breakfasts usually start with fruit or juice. They also eat one or more of the following: cold cereal or hot porridge (oatmeal); fried eggs; bacon or large link sausages; and toast spread with butter, jam, honey or Vegemite. Adults also drink hot tea or coffee. 

Lunch
For lunch, most people eat a sandwich with a piece of fruit and potato chips. A hot meal might be a meat pie or sausage roll with "hot chips" (French fries). 

Dinner
Many Australians still eat a traditional British supper of meat and three cooked vegetables, but the emphasis is on less gravy and fresher vegetables. Salad is widely enjoyed and a staple on most dinner tables. Most families now include rice or pasta dishes in their regular meals. 

Vegemite
Vegemite is a popular tradition in the Australian diet. It is dark brown, concentrated yeast extract that tastes very salty.  It is usually used as a spread on bread or crackers. 

Source: Australian Studies Network


. . . .~oOo~. . . .
The Great Aussie Lamington. . .



Ingredients :

FOR THE CAKE 
6 x eggs 
3/4 cup castor sugar 
1 cup self raising flour 
1/3 cup corn flour 
1/3 cup hot water 
3 tsp. butter, melted 
3 cup desiccated coconut 

FOR THE ICING 
4 cup icing sugar 
1/3 cup cocoa 
3 tsp. butter
1/2 cup milk 

Method : 
1. Crack the eggs into a mixing bowl then beat the eggs until thick and creamy.

2. Gradually add the sugar and beat well until the sugar has dissolved.

3. In a large bowl, mix the self raising flour with the corn flour.

4. Add the butter to the hot water.

5. Add the flour mix to the beaten eggs and stir well then add the hot water mixture. Combine very well.

6. Pour the batter into a greased 23 cm. (9") square cake tin that has been well greased.

7. Bake the cake at 180°c. for 35 minutes then turn out and cool on a wire rack.

8. To make the icing, mix the icing sugar and cocoa together then add the melted butter and hot milk. Stir well until the mixture is smooth.

9. Cut the cake into squares then dip each square into the chocolate icing then roll the cake in the coconut. Drain on a wire cake rack.

* If you wish, cut the squares in half and spread with jam before dipping.

YUMMMIEEEEEEEE!!! 


. . . .~oOo~. . . .
Here are some slightly different variations on the humble Lamington. . . 

Aussie Lamington Cake #2


Ingredients :

250 gm Butter, softened 
4 x Eggs 
1 cup Milk. room temperature 
1 tsp. Vanilla
1/4 cup Brown sugar 
1/2 cup Caster sugar 
1/2 cup Corn flour 
1/2 cup Cocoa powder
2 2/3 cup Self raising flour 

ICING 

3/4 cup Icing sugar 
1 tbl Cocoa powder 
2 tsp. Seedless raspberry jam, (2 to 3) Approx 1/4 cup water 
1 cup Desiccated coconut 

Method : 
1. Pre-heat oven to 150deg.C. 
Grease or line a sponge or Lamington tin with Glad Bake oven proof paper.

2. Beat butter, eggs and milk in electric mixer until combined. Add vanilla and dry ingredients and continue beating for about 3 minutes until the mixtures changes colour.

3. Spread evenly into prepared tin and bake for about 45 minutes or until cooked when tested with a wooden skewer. Remove from oven and rest for 5-10 minutes before turning onto a wire rack.

4. Coat cake with icing while it is still hot and sprinkle with the coconut. Allow to cool completely.

Icing:
1. Sift icing sugar and cocoa powder into a bowl and combine with the jam and water to make a thin icing.


. . . .~oOo~. . . .
 
Aussie Lamingtons #3



Ingredients :

3 x Eggs 
1/4 cup Corn flour (cornstarch) 
1/2 cup Castor (granulated) sugar 
1 tsp. Butter 
3/4 cup S.R. flour
3 tbl Hot water 

CHOCOLATE ICING: 
500 gm Icing (powdered) sugar 
1/2 cup Milk 
1/3 cup Cocoa 
375 gm Coconut 
2 tsp. Butter 

Method : 

Beat eggs until light, gradually add sugar, continue beating until mixture is thick and sugar completely dissolved, approx. 10 mins. 

Sift dry ingredients several times, melt butter in hot water. Sift the dry ingredients over egg mixture, fold in, then gently fold in hot water and butter. 

Pour into well greased 28 cm x 18 cm Lamington tin. Bake in Mod. oven about 30 mins. Cook cake the day before cutting and icing. 

Cut cake into 24 even pieces. Hold each piece of cake on a fork. Dip each piece in icing, then toss in coconut. Allow to stand on wire rack until icing sets.

CHOCOLATE ICING: 
Sift icing sugar and cocoa into top of double saucepan.

Add softened butter and milk, stir to mix thoroughly; stir constantly over hot water until icing is of good coating consistency. 

Keep icing hot over hot water while dipping lamingtons. If icing becomes too thick, add a little extra warm milk or water.
 


. . . .~oOo~. . . .
Aussie Lamingtons #4

Ingredients :

1 x Butter cake or slab sponge (made the day before) 
1 lb Icing sugar 
4 tbl Cocoa 
1/2 cup ,Water, boiling 
1 tbl Butter 
1 tsp. Vanilla 
2 cup Coconut, flaked 

LAMINGTON BUTTER CAKE 
4 oz Butter 
3/4 cup Castor sugar 
1 tsp. Vanilla 
2 x Eggs 
2 cup Flour, self-raising 
1/2 cup Milk 

LAMINGTON SPONGE 
3 x Egg, separated
1/2 cup Castor sugar 
1 cup Flour, self-raising 
1 tbl Cornstarch 
1 tsp. Butter 
3 tbl ,Water, boiling 

Method : 

Place the cake in the refrigerator or freezer for about 1/2 hour or so before icing. Cut into squares. 

Sift icing sugar and cocoa together. Make into a smooth icing with boiling water, butter and vanilla. 

Pierce squares of cake with a fork and dip into chocolate icing for a few seconds, then toss into the coconut. 

If the icing becomes a little thick, heat over hot water or add a drop or two extra hot water to the icing. 

Best if allowed to mature in a sealed container for several hours before serving.
 

Butter cake: 
Line a greased Lamington tin with greaseproof paper. Cream butter, sugar and vanilla until light and fluffy. Beat in eggs, one at a time. Fold in flour and milk alternately and beat well. Spread into prepared tin. Bake in a moderate oven for 30-35 minutes. Allow to stand for a few minutes, then turn out onto a cooler (a wire rack).

Sponge: 
Line a Lamington tin with greaseproof paper. Beat egg whites until stiff, then gradually beat in sugar. Fold in yolks, then add sifted flour and cornstarch. Dissolve butter in boiling water and fold through. Pour into the prepared tin and bake in a moderate oven for 20 minutes. Allow to stand for a few minutes, then turn out onto a cooler.

Note: A Lamington tin measures 28 x 20 cm (11 x 8 inches) and 3 cm (1 1/2 inches) deep.
 


. . . .~oOo~. . . .


Pages ~ 1 ~ 2 ~ 3 ~ 4 ~ 5

 
 
CONVERSION TABLES
 

Measures
 
Metric
Imperial
teaspoon 5 ml teaspoon 1/6 oz
tablespoon 20 ml tablespoon 2/3 oz
cup 250 ml cup 8 oz
  30g   1 oz
  50g   1 2/3 oz
  200g   7 oz
  250g   8 oz
  400g   14 oz
  500g   16 oz
  600g   21 oz
  650g   23 oz
  700g   25 oz
  750g   26 oz
  800g   28 oz
  1 kg   35 oz
  100 ml   3 fl oz
  120 ml   4 fl oz
  150 ml   5 fl oz
  300 ml   10 fl oz
  800 ml   26 fl oz
  850 ml   28 fl oz
  900 ml   1 qt
  1L   35 fl oz

 

Temperatures
 
Celsius Fahrenheit Description
110 225 Very cool
130 250  
140 275 cool
150 300  
170 325 very moderate
180 350 moderate
190 375  
200 400 moderately hot
220 425 hot
230 450  
240 475 very hot

 

Lengths
 
Cm Inches Cm Inches
3 1 12 5
15 6 18 7
20 8 22 9
24 9.5 25 10
26 10.5 28 11
30 12    

 



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