Olive's Recipes    

Wow!  I have found a new skill…with the help of a 19yr old staff member we have developed the following blog…

http://olivesrecipeblog.jimdo.com/

 BUTTERSCOTCH PUDDING

SPONGE
3/4 cup sugar
1 cup self-raising Flour
1/2 cup milk
2 tablespoons butter

pinch salt

SAUCE
2 tablespoons golden syrup (or honey or maple syrup but golden syrup is
best)
1 tablespoon butter
1 1/2 cups hot water

Make sponge first beat sugar and butter and add flour, milk and salt
Pour into greased bowl and poor over sauce mixture.
Bake 30-40 minutes medium oven 180*C

At Myella we make a tripple batch and it can be enjoyed by 30 people
 

Corned Beef - traditional Australian meal  
   

With no refrigeration, fresh meat only lasted 3 or 4 days.  The rest of the meat was corned/salted/pickled.  This meat could be left in salted water for 6 months without going rotten.  Corned Beef - can be purchased from a butcher.  The corned beef has been injected with

Salt; which pickles it and quick-cure; which makes the meat go a pink colour. 

Method:  The meat is boiled in water until cooked.   Cooking 2kg of meat takes 3hrs to cook.  Serve with boiled potatoes, pumpkin, carrot and onion.  These are cooked in the water, which cooked the meat.  White sauce is the traditional sauce for corned beef.

 Beef Stew and Dumplings

750g stew meat                     1-tablespoon oil

3 tablespoons flour               2 onions

Salt and pepper                     2 carrots

1-tablespoon margarine           2 1/2 cups water

Blended flour               1 cup red wine

Roll pieces of meat in seasoned flour, salt and pepper.  Heat margarine and oil in a frying pan.  Brown steak, drain on paper, then place in a saucepan.  Peel and slice onions then fry in pan.  Lift onions out and place with meat.  Pour off any fat remaining in pan.  Add water and allow boiling and pouring over meat.  Cover and simmer gently for an hour.  Slice carrots and add to stew.  Cook for a further 1 1/2 hrs, adding more water if necessary.  Stir in sufficient blended flour to thicken gravy a little.  Place dumplings on top of stew, cover with lid and cook for 20 minutes.

Dumplings

2 cups self-rising flour

2 tablespoons margarine

3/4-cup cold water

Good pinch of salt

Sift flour and salt into a bowl.  Rub in margarine with the fingers.  Mix into a moist dough with water.  Divide into balls, using floured hands, roll into balls.

 Rissoles 
   

500g mince

1 packet chicken noodle soup

3 tablespoons plain flour

1-tablespoon soy sauce

1 tablespoon Worcestershire sauce

1-tablespoon tomato sauce

1/2 cup dry breadcrumbs

1 egg

Oil for frying

Mix all ingredients together, except breadcrumbs.  Make into balls and roll in breadcrumbs.  Fry in pan until cooked.   

Meat Pie
   

Filling:

500g steak mince                     1 carrot, sliced

1 cup water                            1 garlic clove, crushed

1 onion, chopped                   1 beef cube             

Salt and pepper                     1-tablespoon soy sauce      

1-tablespoon tomato sauce              2 tablespoons flour

1 tablespoon Worcestershire sauce

Pastry:

2 sheets of puff pastry

1 egg

Margarine

Place mince and other filling ingredients in a saucepan and cook slowly until meat is tender.  Thicken with blended flour.  Grease a pie dish and layer with pastry.  Fill with cooked mince.  Moisten edges of pastry with egg white and cover mince with pastry, press edges together firmly.  Brush top with egg yoke and bake at 180*c for 30 minutes. 

Curry and Rice Serves 20

2-½ kg mince

10 tablespoons oil

5 carrots or 5 tomatoes

5 apples, diced

5 onions, diced

5 tablespoons curry powder

10 tablespoons sultanas

10 teaspoons sugar

10 teaspoons lemon juice

10 tablespoons flour

Pepper

Heat oil; add carrot, apple, onion, and curry powder. Fry without browning for 5 mins.

Add sultanas, sugar, pepper and lemon juice and about 6 cups water.

Add meat and simmer gently for 1 ½ hours or until meat is tender.  Thicken with flour and add more curry powder if necessary.

Serve with Rice.

 Mexican Beef Serves 20

 2-½ kg mince

8 teaspoons maze oil

4 large onions cut into chunky pieces

4 cloves garlic, crushed

4 tomatoes

2 capsicums

4 small potatoes

4 teaspoons Mexican chilli powder

Pepper

2 cups chopped green beans

4 tablespoons red wine or 4 teaspoons vinegar

4 teaspoons Worcestershire sauce

4 teaspoons soy sauce

3 cups beef stock or water

4 tablespoons cornflour

Heat oil in a frying pan and brown the onion and garlic.

Add mince and cook until brown, stirring frequently.  Add all the vegetables, chilli powder, wine, sauces and stock.

Heat through then thicken with blended cornflour.  Add pepper to taste, simmer for 15 mins.  Serve with rice.

Porcupines Serves 18

1 ½ kg steak mince

3 onions grated

6 tablespoons flour

1 ½ cups rice uncooked

Pepper

3 eggs lightly beaten

3 x 440g cans tomato soup

Place mince, onion, flour, rice and pepper in a bowl.

Add beaten egg and mix well together.

With floured hands form into balls.

Place meatballs in dish making only one layer.

Mix soup with three cans of water, heat to boiling point, and pour over meatballs.

Place in oven and simmer gently for one hour.

Braised Steak Serves 20
  

2-½ kg blade or topside steak      

10 tablespoons oil

15 tablespoons flour       

5 carrots

5 sticks celery                    

5-teaspoon salt

10onions                   

5 tomato

Pepper                    

5-tablespoon vinegar

Add all ingredients in a saucepan with a lid and simmer over a low heat for 2 hours or until tender.  Add more water if required.  Serve hot with mashed potatoes and vegetables. 

Curried Sausages
  

1 tablespoon dripping              1 carrot, chopped

3 sausages                             1-tablespoon fruit chutney

1 large onion, chopped             1 cooking apple, peeled and chopped

1 clove garlic crushed               1-tablespoon flour

1-tablespoon curry powder

1-½ cups beef stock

2 sticks celery, chopped

Melt dripping in pan and brown sausages thoroughly.  Remove and cut into ½ “ slices.  Add onion and garlic to pan drippings-simmer for 10 mins.  Add curry powder and flour and cook for 2-3 mins.  Pour into stock and stir well.  Add celery, carrots and chutney.  Simmer for 10 mins.  Add apple and sausages and simmer for 5 mins.  Serve with boiled rice.

CHICKEN AND FISH
  

Creamy Chicken Casserole
  

No 15 chicken

1-teaspoon thyme

45g butter

2 tablespoons oil flour

Flour

8 small onions

1/2 cup dries white wine

440g can cream of chicken soup

1/4-cup cream

1 cucumber

60g ham

Pepper

Cut up the chicken into serving size pieces. Sprinkle thyme over chicken pieces. Coat chicken in flour. Heat butter and oil in pan; add chicken pieces, brown on all sides. Remove chicken pieces from pan, place in ovenproof dish; add peeled onions to pan.  Cook for 2 minutes and add to chicken pieces.

Pour off pan juices, leaving 1 tablespoon in pan. Add wine, stir over high heat for 1 minutes, remove from heat, stir in undiluted soup and cream, and mix well. Season with pepper. Pour sauce over chicken, cover, and bake in moderate oven 1 hour. During last 15 minutes of cooking, add peeled and roughly chopped chunks of cucumber and strips of ham. Serves 4

Fish in Chilli Sauce

Batter:              Sauce:

1-cup plain flour 1 tablespoon grated ginger

1/3-cup cornflour      3 cloves garlic

1 egg white              1/4-cup chilli sauce (we use sweet)

3/4 cup water       1/4 tomato sauce

Oil for deep-frying       1 tablespoon soy sauce

Fish:                     2 teaspoons dry sherry

500g fish fillets       2 teaspoons sugar

Skinned and cubed 1-tablespoon oil

Oil for deep-frying       2 tablespoons water

Sauce:  Place oil, grated ginger, crushed garlic, tomato sauce and chilli sauce in a pan. Stir over medium heat for one minute.  Add the remaining ingredients.

Batter:  Mix flours, egg white and water in a bowl.  Heat oil in pan.  Dip fish in batter, drain and cook until golden brown. 

Pour sauce over fish and heat thoroughly.  Serves 4 people.

Fish Cakes

5 potatoes             1 red capsicum         

1/2-cup milk     1-cup fresh bread crumbs

1-tablespoon margarine 1 small onion

440g can tuna     1/2-cup plain flour

1 tablespoon parsley             1 egg lightly beaten

1 stick of celery              2 tablespoons milk

Oil for frying             1-cup dry breadcrumbs 

1 tablespoon lemon juice      

Peel, cut and boil potatoes and mash with margarine and milk.  Put the flour in a bowl, the milk and egg in another and the breadcrumbs in a separate bowl.  Drain tuna; add to potatoes with all the other ingredients. 

Refrigerate the mixture for an hour if possible and it is easier to handle.  Divide the mixture into balls and coat with flour.  Roll in egg and then in dry breadcrumbs.  Fry on a low heat until golden brown.

Tuna Soufflés
  

45g margarine 1-teaspoon dill

1 1/2 tablespoons plain flour     1 cup milk

2 teaspoons grated lemon rind     Tin of tuna 440g

2 tablespoons parsley     3 eggs

Mix margarine, flour and milk in a saucepan and bring to boil, stirring constantly.  Remove from heat; add egg yolks, parsley, dill, rind and tuna to sauce mixture.  Beat egg whites until stiff.  Fold egg white into the tuna mixture.  Pour into greased dish and cook at 180*C for 20 minutes.  Serves 4 people

Pete and Barb’s Beef Soup Serves 18

Bones

2-½ litres water

3 carrots

5 potatoes or (we used left over mashed spuds)

4 stalks celery

4 brown onion

Salt and pepper

4 tablespoons chicken stock

4 tablespoons beef stock

Chuck all ingredients in together and cook on open fire for a couple of hours. Or be a chicken and cook it inside. Enjoy!

Diedra’s Soup Serves 15
   

2 tins 200g whole peeled tomatoes (Sliced)

4 carrot (2 grated and 2 cut in chunks)

6 stalks celery, sliced

6 cubes of vegetable stock

4 leeks, sliced

Combine all ingredients and cook on slow heat in camp oven until cooked.

Potato and Leek Soup Serves 20
  

Potatoes

Leeks

Cream

Combine all ingredients and simmer on low heat until cooked.  Mix with blender until all ingredients are combined

Pete’s Pumpkin Soup
   

2kg pumpkin            

4 onions

4 cups chicken stock or 1 tablespoon chicken stock powder      

1-tablespoon sugar      

1-tablespoon butter

Salt and pepper

125ml cream

Peel and cut pumpkin and onion, add all other ingredients except cream.  Boil for 1 hour. Blend and mix until smooth.  Add the cream and mix well.

Do not boil after cream is added.

Sally’s Curried Sweet Potato Soup
   

8 Very large sweet potatoes, pooled and cubed

7 small onions, sliced

7 stock cubes

About 3 litres of hot water

1 jar concentrated korma curry paste

1 tablespoon crushed garlic

 Sauté’ onions in oil, with garlic

Sauté’ potatoes in oil.  Add curry paste to combined onions, garlic and potatoes stir in well.  Warm curry paste for a few minutes.  Dissolve the stock cube in water.  Add stock mix to curry potatoes, bring to boil and simmer for 1 hour

Blend dish to smooth paste.

Extra: Add pre cooked chicken breast to the dish once cooked and cooled then re heat.

(Better to cook chicken breast with fresh onions and spice mix.  Then add to soup.)

VEGETABLES /Vegetable Lasagne Serves 8
    

Sauce:                                    white sauce:

1 large tin tomatoes                   8 cups milk

1 onion diced                             8 tablespoons cornflour

1 carrot sliced                           ½ cup grated cheese

1 zucchini sliced                        salt and pepper

2 celery stalks sliced                  extra cheese

3 cloves garlic crushed                parsley

1 head broccoli

2 hands full cauliflower

3 cloves garlic

1-teaspoon basil

½ capsicum chopped

Lasagne sheets

 Place all ingredients in pot and bring to boil.  Simmer gently for 10- 15mins.or until still a little crunchy.

Combine milk and cornflour in microwave and cook.  Add cheese.

Place a thin layer of sauce in baking tray, put a single layer of lasagne sheet on top and apply a thin layer of white sauce.  Continue layers until dish is full.  Top with white sauce and a sprinkle of cheese and parsley.  Bake in Moderate oven until golden brown on top. 

Pumpkin Slice
   

1 kg pumpkin 1/2-tablespoon oil

1 onion chopped     1 garlic cloves

2 bacon rashes       3 eggs

150ml cream              1/4-cup plain flour

1 teaspoon basil       1 zucchini

1/2 teaspoon pepper       1/2 cup cheese

Peel and cut pumpkin and boil until cooked, drain and mash.  Heat oil in pan add onion, bacon and garlic.  Cook, stirring until onion is soft.  Combine onion mixture, pumpkin, egg, cream, flour, basil and pepper in bowl and mix will.  Grease oven dish and pour mixture in.  Cut zucchini lengthways into strips arrange over pumpkin mixture.  Sprinkle with cheese.  Cook in oven for 1 hour at 180*C.

Potato Bake  
 

450g onions, finely chopped

50g butter

575g potatoes

4 tablespoons double cream

Salt and white pepper

Place the onions and butter in a basin, cover with cling film, allowing a small gap for the steam to escape, and cook on full power for 5 minutes.

Finely slice the potatoes (the peeled weight should be about 450g), then rinse and thoroughly dry them. Layer the potatoes and onions in a gratin dish, adding 2 tablespoons of the cream and plenty of pepper half way through, then the remaining cream and some pepper on top of the potatoes. Do not add any salt at this stage!

Cover with cling film and cook for 15 min. Sprinkle a little salt on top and cook under a hot grill until well browned. Serve at once.  Serves 4

Macaroni Cheese Sauce Pie
  

Filling:

2 cups pasta shapes              1/2-cup corn kernels

1 tablespoon olive oil           2 zucchini, sliced

1 small onion, chopped     1 sheet puff pastry

1 garlic clove, crushed              1 egg yolk

1 small red capsicum, sliced

White Sauce with Cheese:

2 tablespoon butter              1 1/2 cups milk

1-cup Parmesan cheese       1 cup grated tasty cheese

2 tablespoons plain flour 2 tablespoons parsley

Salt and pepper              1-cup Parmesan cheese

Sauce; Sauce; Mix all ingredients except the cheese in a saucepan.  Cook on a slow heat and stir constantly.  Add cheese as it boils

Filling.  Add pasta to pan of boiling water, boil, until tender.  Drain and rinse pasta under hot water.  Heat oil in pan, add onion, garlic, capsicum, corn zucchini and cook, Add onion mixture, pasta, and cheese sauce in bowl and mix well.  Spoon mixture into greased dish.  Brush pastry with egg yolk, cut into 1 cm strips.  Place strips over filling and lattice pattern press gently against edge of dish; trim edges.  Bake pie for 15 minutes at 200*C.

Ken’s Pasta Dish
  

500g fettuccine      6-bacon rashers

20g butter              1 small red capsicum    

100g mushrooms 3 spring onions      

3/4-cup cream       cracked black pepper

1/2-cup cheese

Place fettuccine in boiling water and cook until tender.  Chop bacon, fry then adds capsicum, mushrooms and spring onions in the pan and cook until capsicum is soft.  Stir in cream, cheese and pepper.  Pour warm sauce over hot pasta and toss.

Easy Vegetarian Pasta
   

1 packet of pasta    

5 shallots

1 red capsicum 

7 mushrooms

4-tablespoon cream    

3-tablespoon soy sauce

Place pasta in boiling water and cook until tender.

Chop shallots, mushroom and capsicum, and fry in butter.  Add to pasta with cream and soy sauce

Olive’s Quiche
   

3 spring onions

6 eggs

1/2 cups self-rising flour

1 1/2 cups milk

6 bacon rashers

1/2-cup cream

1/4-cup sour cream

1 can cream corn 130g

1 tablespoon red and 1 tablespoon green calcium

Mix all ingredients together.  Pour into 8”oven proof dish.  Bake at 180*C for 40 minutes.

Pumpkin, Pancetta and Pine Nut Pasta
   

500g pasta

2 table spoons olive oil

2 small leeks, sliced thinly

¼ teaspoon curry powder

750g pumpkin, peeled, chopped coarsley

2 sups chicken stock (500ml)

¼ cup cream (60ml)

salt and pepper

¼ cup teaspoon freshly grated netmeg

¼ cup finely chopped fresh parsley leaves

¼ cup pine nute toasted (40g)

8 thin slices pancetta (120g)

¼ cup parmesan cheese flakes (20g)

Heat oil in large pan; cook leek, stirring until soft.  Stir in curry powder and pumpkin; cook until fragrant.  Add stock, bring to the boin and simmer while covered, stirring occassionally, for about 15 minutes or until pumpkin is soft.  Blend or process pumpkin with cream; stir in salt, pepper, nutmeg, parsley and half the pine nuts.

Cook pasta, combine with sauce; serve sprinkled with crumbed pancetta, remaining pine nuts and cheese.

Self Saucing Chocolate Sponge
   

1cup S.R flour

1/4 teaspoon salt 2 tablespoons cocoa

3/4cup sugar

30g butter or margarine

1/2-cup milk

1-teaspoon vanilla

SAUCE

3/4-cup brown sugar lightly packed 1/4-cup hot water1/4 cup cocoa

1. Sift flour, salt, cocoa. Add sugar.

2.Mix into a batter with melted butter, milk and vanilla.

3. Turn into a deep, oven -proof dish.

4. Mix together sugar and cocoa and blend with water.

5. Pour over the sponge.

6. Bake in a moderate oven for 50-60minutes

7. Serve warm with boiled custard.

Damper
    

4 cups self-rising flour

Good pinch of salt

2 tablespoons powder milk

1-teaspoon baking powder

1 1/2 cups water

1/2-cup cream

Put dry ingredients in a bowl and make a well in the centre.  Pour in water and cream and mix well.  Knead on a floured board.  Cook in the camp oven for 1 hour.  We have never cooked it in the oven - grease and flour a tray and cook for approx. 1 hour at 230*C.  The traditional damper was made from 4 cups of flour, 2 cups water and salt only.  Some people make it with beer instead of water.

Fritters 
  

1/2-cup self-raising flour 1/2 cup plain flour

1 egg                     1 cup milk

Pinch of salt

Put flour and salt into a bowl.  Add the well-beaten egg and then the milk.  Beat until smooth and stand for an hour if possible.  Then add your special ingredient.  Add anything to this batter eg creamed corn, onion and tomato.  Be creative do not be limited by your imagination.  Spoon into smoking shallow oil and cook until golden brown.  Drain on paper towel and serve with tomato sauce or mustard.  Sweet fritters can be served with ice cream etc.

Bacon and Basil Sauce with Pasta

   
1-tablespoon olive oil

4 bacon rashers, sliced

1 clove garlic, crushed 1/2-cup (125ml) dry white wine

300ml. cream

1/2-cup (125ml) milk

2 teaspoons seeded mustard

2teaspoons French mustard

1/4 cup (20g) grated Parmesan cheese

1-tablespoon cornflour

1-tablespoon water

1/2 cup shredded fresh basil 4 green shallots, chopped

Heat oil in pan; add bacon and garlic, cook, stirring, until bacon is crisp. Add wine, bring to boil. Stir in cream, milk mustards, cheese and blended cornflour and water, stir over heat until sauce boils and thickens slightly. Stir in basil and shallots.

Serves 4. Make about 3 cups

Sauce can be made the day ahead.

Also suitable for: chicken.

Pumpkin Fruit Cake
 

115g butter

2 eggs

1-cup sugar             

500g mixed fruit

2 cups self-rising flour

1 cup cooked mashed pumpkin

2 tablespoons golden syrup

Cream butter and sugar; add pumpkin and golden syrup, then eggs, mixed fruit and flour.  Bake in greased tin for

1 1/2 hours.  Wrap well in paper until cold.

Peanut Cookies

80g melted margarine          

1-cup sugar

1 1/2 cups self-rising flour

1 egg

1-teaspoon cocoa             

80g peanuts

Pinch of salt

Pour melted margarine over sugar.  Add all other ingredients and roll into balls and place on greased tray. 

Cook for 15 minutes at 180*C.

ANZAC Biscuits
  

1-cup self-rising flour

1 cup rolled oats

3/4-cup coconut

3/4-cup sugar

140g butter

3 tablespoons golden syrup

3 tablespoons boiling water

1-teaspoon baking soda

Sift flour in a bowl.  Add rolled oats, coconut and sugar.  Melt butter in a saucepan.  Add syrup and water.  Add baking soda, allow to foam and pour immediately onto dry ingredients.  Mix well, take small pieces of mixture and press out thinly on greased trays, allowing space between each for spreading.  Bake in a slow oven; as they burn easily.  Cook for 10 minutes at 180*C. 

Myella Munchies
  

125g margarine          

1/2-cup caster sugar

1 3/4 cup self-rising flour

1 egg

1/4-teaspoon vanilla

Beat butter and sugar to a cream.  Add the egg and vanilla.  Beat well.  Gradually add sifted flour. Mix into a stiff paste.  Take small pieces of mixture and roll into balls.  Place on greased trays.  Bake for 12 minutes at 180*C.  Variations; Make hollow in each uncooked biscuit and add a little jam or add a teaspoon of custard powder to mixture.

Banana Cake

115g butter              3 tablespoons milk

3/4-cup sugar              1/2-teaspoon baking soda

2 eggs              1 1/2 cup self raising flour

3 ripe bananas       pinch of salt

Cream butter and sugar and add eggs.  Beat in mashed banana then flour and salt.  Heat milk and add soda.  Cook at 180*c for 3/4 - 1 hr.   Store over ripe bananas in the freezer, then defrost when ready to make the cake.

Chocolate Cake
   

1/2-cup cocoa 1-cup sour cream

1/2-cup hot water       1 1/2 cup sugar

2 beaten eggs 1 teaspoon vanilla

Pinch of salt         2 cups self raising flour

1-teaspoon baking soda

Dissolve cocoa in water over low heat.  Stir till smooth, cool and add to other ingredients.  Mix thoroughly and pour into two greased and floured 9” layer pans.  Bake at 180*C for 20 minutes.  Increase to 200*C for 15 minutes or until done.  Insert toothpick into cake; if it comes out clean, cake is ready.

Date Fingers
  

2 tablespoons cocoa

1-cup sugar

1-cup coconut

1-cup self-rising flour

1-cup date or mixed fruit

1 egg

4oz margarine

1/4-cup milk

Mix the first 5 ingredients in a bowl, add beaten egg and melted butter. Spread on greased tray. Bake in moderate oven for 30 min. Ice while hot with chocolate icing.

3 generations of Myella cooks