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Christmas Cookbook 2020

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Table of Contents Introduction .................................................................................................................................................... 3

Sue’s Recipes..................................................................................................................................................... 4 Date & Ginger Malt Loaf ................................................................................................................................ 4 Chocolate, Rose and Walnut Ice-cream ........................................................................................................... 5 Christmas Butter Biscuits ............................................................................................................................... 7 Dal Tadka (Yellow Lentil) .............................................................................................................................. 9 'Divorce' Carrot Cake.................................................................................................................................... 10 KFC Coleslaw .............................................................................................................................................. 12 Fragrant Mango & Apple Chutney ................................................................................................................ 13 Pavlova ......................................................................................................................................................... 15 Rosemary’s Bread ........................................................................................................................................ 17 Sweet Potato Salad ....................................................................................................................................... 19 Stuffed Eggs ................................................................................................................................................. 21 Watermelon Cubes with Marinated Fetta ...................................................................................................... 22

SPSS Staff Recipes .......................................................................................................................................... 23 Chris’s Chocolate Pudding............................................................................................................................ 23 Dinah’s Fantastic Food Presentation Ideas .................................................................................................... 24 James’s Mushroom Sauce ............................................................................................................................. 26 Megan’s Ilocos-style Miki Noodle Soup ....................................................................................................... 27 Rita’s Budget 3 Ingredients Scones ............................................................................................................... 28 Jacinta’s Vegies in Spiced Coconut............................................................................................................... 29

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Introduction This year, I chose recipes that were more in tune with being at home more than usual, because of the pandemic. I do hope that you like what we put together for you. Have a lovely, peaceful Christmas season. And if you are not Christian, the recipes still taste great.

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Sue’s Recipes

Date & Ginger Malt Loaf

Ingredients

200g butter cut into cubes, plus extra for greasing 140g stoned 410ml can evaporated milk 100g soft dark brown sugar 225g plain flour 3 tbsp malted milk powder (we used Horlicks) 2 tsp ground ginger 50g stem ginger, roughly chopped (reserve the syrup) 2 tsp bicarbonate of soda 2 large eggs For the drizzle 50g stem ginger, chopped 5 tbsp ginger syrup (from the stem ginger jar) 5 tbsp icing sugar

Method

Heat oven to 160C/140C fan/gas 3. Grease and line a 900g/2lb loaf tin with baking parchment. Put the dates, evaporated milk and sugar in a small saucepan, bring to the boil and cook for 5 mins until the dates are soft and the sugar has dissolved. Leave to cool. Put the flour, malted milk powder, ground ginger, stem ginger, bicarb and butter into a food processor, and blitz until the mixture resembles breadcrumbs. Pour in the cooled date mixture and the eggs, and pulse briefly until the mixture is combined. Tip into your prepared tin and bake for 1 hr 15 mins until a skewer inserted comes out clean. Leave to cool for 10 mins in the tin, then transfer to a wire rack. Combine all the ingredients for the drizzle and spoon over the cake. Leave to set before serving. This cake is delicious if eaten on the day it is made, but will improve after a day or 2 in the cake tin.

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Chocolate, Rose and Walnut Ice-cream

One of the great advantages of making your own ice-cream is the fun you can have experimenting with the ingredients that go into it. For all the beauty of a single-flavour, single scoop, sometimes it's fun to play. Rose is the key to this ice, but try to get hold of good-quality rose water, preferably a fragrant and delicate Lebanese brand, because many more common types tend to tip over into the tastes-like-perfume bracket, which is never a good thing and will dominate the flavour of your ice-cream. Serves eight. 350ml full-fat milk 300ml whipping cream 20g cocoa powder 3 egg yolks 100g caster sugar 100g dark chocolate (70% cocoa solids), chopped 1 tsp instant coffee powder 2 tsp rose water 65g toasted walnuts, broken into 1cm pieces 3 digestive biscuits, broken into 1cm pieces 120g rose-flavoured Turkish delight, chopped into 1cm cubes, optional 1 tsp dried rose petals, to garnish, optional For the chocolate sauce 200ml double cream 100g dark chocolate (70% cocoa solids), finely chopped ½ tsp brandy (optional) Pour the milk and cream into a saucepan and, on a medium heat, cook for six minutes, until it starts to simmer. Pour 80ml of the mix into a small bowl and add the cocoa. Whisk to combine, then return

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to the pan. Stir, turn the heat to medium-low and cook for six to seven minutes, stirring often, then remove from the heat. Put the egg yolks and sugar in a bowl and whisk until pale. Pour over 100ml of the warm chocolate cream and continue to mix. Tip the lot back into the pan, add the chocolate and coffee, and stir to melt. Cook gently for six minutes, until the custard thickens, then set aside to cool. Add the rose water a spoonful at a time, tasting after each addition to make sure the rose flavour doesn't take over. Churn in an ice-cream machine until semi-frozen (or put in a suitable container and freeze, giving it a good stir every half-hour or so), then spoon into a plastic container for which you have a lid, stir in the walnuts and biscuits, cover and freeze for at least an hour. Make the sauce just before serving. Put the cream in a small saucepan on a medium heat. As soon as it starts to boil, pour it over the chocolate and stir until smooth. Stir in the brandy, if using. Spoon the ice-cream into glasses, cones or cups, dribble some sauce on top, sprinkle with the Turkish delight and rose petals, and serve at once.

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Christmas Butter Biscuits

Butter biscuits are a holiday classic for a reason: They're delicious, versatile, and make the perfect foundation for sugary-sweet frosting. Using the biscuit cutter of your choice, turn this basic dough into stars, Christmas trees, and more. 1 cup butter (no substitutions) 1/2 cup sugar 1 large egg 1 tbsp vanilla extract 3 cups plain flour 1/2 tsp baking powder Assorted coloured granulated sugars for decorating Ornamental Frosting

Method

Preheat oven to 175ºC. In large bowl, with mixer at low speed, beat butter and sugar until blended. Increase speed to high, beat until light and creamy. At low speed, beat in egg and vanilla. Beat in flour and baking powder just until blended. Divide dough into 4 equal pieces. Wrap each piece with plastic wrap and refrigerate until firm enough to roll, about 1 hour.

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On lightly floured surface, with floured rolling pin, roll 1 piece of dough 1/8 inch thick. With floured 2- to 3-inch assorted biscuit cutters, cut dough into as many biscuits as possible, wrap and refrigerate trimmings. Place biscuits, 1 inch apart, on large ungreased biscuit sheet, sprinkle biscuits with coloured sugar now if you like, or frost with Ornamental Frosting after baking. Bake biscuits 10 to 12 minutes, until lightly browned. Transfer biscuits to wire rack to cool. If you like, brush coloured sugar remaining on biscuit sheets onto piece of waxed paper to use again. Repeat with remaining dough and trimmings. When biscuits are cool, prepare Ornamental Frosting if you like, use to decorate biscuits as desired. Sprinkle coloured sugars as desired on frosting before it dries. Allow frosting to dry completely, about 1 hour. Store biscuits in tightly covered container up to 2 weeks. Ornamental Frosting Use this basic Ornamental Frosting to decorate our holiday biscuits. Ingredients 1 package icing sugar 3 tbsp. meringue powder (Use egg whites if you cannot find this) c. warm water Assorted food colourings (optional) Directions In bowl, with mixer on medium speed, beat sugar, meringue powder, and water until blended and mixture is very stiff, about 5 minutes. Tint frosting with food colourings as desired; keep surface covered with plastic wrap to prevent drying out. With small spatula or decorating bags with small writing tips, decorate biscuits with frosting. (Thin frosting with a little warm water to obtain the right consistency, if needed.)

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Dal Tadka (Yellow Lentil)

Ingredients

200g Yellow lentils (toor dal) 1 tsp cumin seeds 1 onion diced 1 large Tomato diced Chopped coriander 1 tsp Red chili powder 1 tsp Coriander powder ½ tsp Turmeric powder Salt to taste 2 garlic cloves chopped 2 cm piece ginger chopped 30g Oil Lemon juice to taste

Method

Soak the lentils in water for about 2 hours. Strain. Boil the lentils until tender and set aside. Heat a pan with oil, add cumin seeds and allow to pop. Add chopped onions and fry until soft then add the ginger and garlic and cook for another minute. Add chopped tomatoes and stir. Add the red chili powder, coriander powder, turmeric powder and salt. Cook until the oil separates. Add the boiled lentils and allow to simmer for 5 to 6 minutes. Add chopped coriander and lemon juice, season to taste and serve hot with rice and pappadams.

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'Divorce' Carrot Cake

This cake is incredibly moist with plenty of personality. Plump raisins, crunchy bits of walnut and flecks of slightly chewy coconut are abundant in every bite. It can be made with any kind of cream cheese frosting but some lemon juice really helps brighten the flavour. It earned its nickname from Carolyn's daughter, Elizabeth, after her father requested mom's signature carrot cake for his birthday, despite being divorced for 25 year INGREDIENTS 2 cups flour 2 teaspoons cinnamon 2 teaspoons baking soda 1 cup oil 1/2 to 3/4 cup honey 3 eggs 1 (20-ounce) can crushed pineapple, drained 2 cups carrots, grated (about 2 large carrots) 1 cup coconut, shredded 1/2 cup walnuts 1/2 to 1 cup raisins CREAM CHEESE FROSTING

2 (8-ounce) packages softened cream cheese, cut into cubes 1/2 cup softened butter, cut into cubes 1 to 2 teaspoons vanilla extract 1 cup powdered sugar, sifted lemon juice, to taste

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Preparation For the Carrot Cake

Preheat oven to 350 F. Grease and flour two cake pans. Combine flour, cinnamon, and baking soda in a medium bowl. Combine oil, honey, eggs and drained pineapple in a large bowl. Mix dry ingredients, plus carrots, coconut, walnuts and raisins together into the wet ingredients until well-combined. Pour into cake pans and bake for 45 minutes.

For the Cream Cheese Frosting

In a bowl, beat cream cheese and butter until smooth, about 1 minute. Add vanilla, then slowly incorporate powdered sugar. Scrape down the sides of the bowl frequently to prevent lumps. Once smooth, taste and adjust as needed with lemon juice.

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KFC Coleslaw Total time: 50 minutes (plus rest time)

Ingredients 1 Tablespoon Onion Finely Grated 1/3 Cup Sugar 1/2 Cup Mayonnaise 1/4 Cup Buttermilk Well Shaken 1/4 Cup Whole Milk 1 1/2 Tablespoons White Vinegar 2 1/2 Tablespoons Fresh Lemon Juice 1/2 Teaspoon Salt 1/8 Teaspoon Black Pepper 1 tablespoon celery seed, crushed ½ teaspoon paprika 8 Cups Cabbage, Finely Diced 1/4 Cup Carrot Shredded In a large bowl, whisk together the first 9 ingredients until smooth and well combined. Add cabbage and carrot and mix until evenly coated. Cover bowl and refrigerate 4 hours minimum or overnight. Stir well before serving.

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Fragrant Mango & Apple Chutney

Ingredients

3 1⁄4 large ripe mangoes, about 1kg/ 2 1⁄4lb 2 tbsp sunflower oil 2 Onion, halved and thinly sliced thumb-sized piece fresh root , peeled and cut into thin shreds 10 green cardamom pods 1 cinnamon stick ½ tsp cumin seed ½ tsp ¼ tsp black onion seeds (Nigella or Kalonji are good) ½ tsp ground turmeric 2 apples, about 500g/1lb 2oz, peeled, cored, and chopped 1 large red chilli, deseeded and finely sliced 375ml white wine vinegar 400g golden caster sugar 1 tsp salt

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Method

Cut each mango in half down the sides of the flat stone that runs through the centre of the fruit, so that you end up with 2 fleshy halves. Now take each mango half and cut into the flesh, making quite chunky diagonal pieces – take care not to cut through the skin. Turn each half inside out, then slice away the chunks of mango that stand proud from the skin. Cut the flesh from around the stones, trim off the skin and chop the flesh. Heat the oil in a large, deep sauté pan, add the onion and fry for a few mins until starting to soften. Stir in the ginger and cook, stirring frequently, for about 8-10 mins until the onion is golden. Stir in all of the spices, except the turmeric, and fry until toasted. Stir in the turmeric, add the apple and pour in 500ml water, then cover the pan and cook for 10 mins. Stir in the mango and chilli, then cover and cook for 20 mins more until the apple is pulpy and the mango is tender. Pour in the vinegar, stir in the sugar and salt, then leave to simmer uncovered for 30 mins, stirring frequently (especially towards the end of the cooking time so that it doesn’t stick) until the mixture is pulpy rather than watery. Spoon into sterilised jars.

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Pavlova

My secret ingredient is duck eggs. Duck eggs are larger than hen eggs and the whites are a little thicker. I have ducks. But large chicken eggs work here as well. Fresh eggs are best for pavlova. Allow the eggs to come to room temperature and you will find it easier to separate the whites from the yolks. They will also whip more quickly. It usually takes me about ½ hour of beating to incorporate all the caster sugar into the egg whites, so it helps if you have a free-standing mixing rather than a hand beater.

Ingredients

9 duck eggs 500gm caster sugar 2 tablespoons cornflour (use a quality brand made from corn, not wheat) 2 teaspoon vanilla extract 1 tablespoon vinegar

Method:

Separate the eggs and place the whites into a freshly washed mixing bowl. The mixing bowl must have not traces of oil or butter. Beat the whites until they form peaks, then gradually add the caster sugar a tablespoon at a time. Test to see that all the sugar has been incorporated by tasting the mix or rubbing a little between your fingers. It should be feel completely smooth. Use a spatula to fold in the sifted cornflour, vanilla extract and vinegar.

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Pour the mixture on to a tray covered with baking paper or an oven bag. You can cut open the oven bag to ensure it covers the tray. Do not use foil as it will stick to the base of the pavlova. Place the mix in a circle about the size of a dinner plate. It should have vertical sides and be flat on top. Place the pavlova into an oven that has been preheated to 200 degrees Celsius, but immediately turn the oven down to around 120 degrees when you place the pavlova inside the oven. Cook for two hours. The yolks left over from this recipe can be used to make a delicious rich custard to have with the pavlova. You can make this recipe successfully with fresh hen eggs or a mix of duck and hen eggs, but the pavlova will be smaller.

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Rosemary’s Bread

3 ½ cups of flour 1 ½ teaspoons of salt ½ teaspoons of instant yeast 1 ¾ + water https://youtu.be/4gmCrbBGQy0 Ingredients

875 mL (3½ cups) all-purpose flour 7 mL (1½ tsp) coarse salt 2 mL (½ tsp) instant yeast** 450 mL+ (1¾ cups+) cold tap water (no need to let it run, just whatever comes out)

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Method

In a large bowl, combine the flour, salt and yeast. Add the water and mix with a fork until the flour is moistened and forms a ragged dough mass. Cover and let rest 8 to 12 hours on the counter at room temperature. I leave it overnight. Preheat the oven to 225°C (450°F). Place a Dutch oven or heavy pot with a lid in the oven to preheat. An hour before baking; fold the dough in on itself 6 - 12 times. Grab the edge, pull up and fold over; turn the bowl a bit and then repeat. Sprinkle a little flour in a second bowl, transfer the dough and coat with flour. Re-cover and let rest for about 45 minutes. Drop the dough into the preheated Dutch oven, cover and cook 30 minutes. Remove the cover and cook for another 20 - 30 minutes. Bread is cooked when internal temp reaches 190ºF. **If using Traditional dry yeast, increase the amount by 25% This recipe / method with the same basic proportions has been around for ages - recipes can be found in cookbooks going back to the 1730's, with more recent recipes popular in the 1940's. Nothing is new; it just gets 're-discovered' and credited to the loudest voice.

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Sweet Potato Salad

Ingredients

For the Salad (Serves 4-6)

1 heaped tsp cumin seeds, lightly crushed ¼ bunch coriander, leaves picked 2 large sweet potatoes 2 chipotle chillies, in adobo sauce, chopped 1 red chilli, finely sliced 1 tin black beans, washed & drained 1 tin corn kernels, washed & drained 1 cos lettuce heart, roughly copped 1 tsp brown sugar 2 spring onions, sliced Olive oil Salt 1 lime, juiced For the Coriander Dressing

2 cloves garlic Salt 1 bunch coriander ½ bunch parsley 60ml sherry vinegar 150ml olive oil Pinch of sugar to taste

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Method

Peel & chop the sweet potato into large chunks. Toss in a bowl with salt, pepper, lime juice, olive oil, cumin seeds & chipotle chilli. Roast in a hot oven 180° until tender. Lightly toast the corn in a dry pan and set aside. Allow to cool to room temperature, & toss with remaining ingredients. Serve with coriander dressing or season with lime juice olive oil & salt to taste. For the Coriander Dressing Blend together in a food processor & season to taste.

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Stuffed Eggs

12 eggs, hard boiled and peeled ½ cup mayonnaise 12 olive-oil packed anchovy fillets 4 tablespoons finely chopped fresh flat leaved Italian parsley 2 teaspoons finely chopped capers 2 tablespoons freshly chopped chives Variation Replace the mustard with 1 teaspoon mild curry powder. Tip To ensure centred yolks in hard-boiled eggs, gently stir eggs constantly while cooking.

Method

Using a teaspoon, scoop yolks into a bowl. Using a fork, lightly mash. Mash the well drained anchovy fillets, and mash to a fine pulp. Fold into egg yolks. Add mayonnaise, chives and mustard. Stir to combine.

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Watermelon Cubes with Marinated Fetta

Put the little delights on a black plate and it looks so nice you won't want to eat them, until you try one then they will go in a flash. For this recipe cut the watermelon into 2cm thick slices. Using a rectangle cutter (or square or circle, in fact whatever shape you like) cut shapes out of the watermelon. Using the back of a spoon, make a slight indentation on the top surface of the watermelon - then place each piece on kitchen paper to soak up any excess liquid. Place a small piece of fetta into each indentation and top with some of the marinated herbs, if you like it hot top each piece with some of the sliced chilli. Or try them with a little bit of roasted capsicum.

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SPSS Staff Recipes

Chris’s Chocolate Pudding

Ingredients 1 cup self-raising flour 1 cup caster sugar 1/2 cup cocoa powder 1/2 cup milk 60g butter, melted, cooled 1/2 tsp vanilla extract 1 egg Method Preheat the oven to 160°C. Grease an 1.5L (6-cup) capacity ovenproof baking dish. Sift the flour, 1/2 cup sugar and 1/4 cup cocoa into a bowl and stir to combine. Make a well in the centre. In a separate bowl, whisk melted butter, milk, vanilla extract and egg. Gradually pour into the well, then fold to combine. Spread mixture evenly into prepared dish. Combine remaining 1/2 cup sugar and 1/4 cup cocoa and sprinkle over the top of the pudding. Carefully pour 1 cup boiling water over the top of the pudding. Bake for 30-40 minutes until the top is firm. Stand for 10 minutes to cool slightly.

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Dinah’s Fantastic Food Presentation Ideas Those of you who have been to our POM office will have seen how clever Dinah is with food presentation.

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James’s Mushroom Sauce

Finally, James is giving us his recipe for the best mushroom sauce you will ever taste. 1- 2 large onions 2 tablespoons minced garlic Heaps of mushrooms Note that if all you have is tinned mushrooms, that will work, but add 5 teaspoons of Worcestershire Sauce and 1 tablespoon of Dijon Mustard Sauté onions then add garlic and cook through. Thinly slice mushrooms, and throw in with onions/garlic. Sweat and then cook mushrooms down until moisture is gone and then add thickened cream, salt, pepper and some smoked paprika. Stir and simmer until thick. Serve as is or blend and then serve. Great on red meat or chicken.

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Megan’s Ilocos-style Miki Noodle Soup

Perfect as a standalone dish on a cold day or paired with some sides. Ingredients 2 tablespoons cooking oil 4 cloves garlic, crushed 1/4 kilo chicken, (use breast part, cooked), shredded 8 cups chicken stock, (or 2 chicken cubes to be dissolved in 8 cups of water) 1/4 cup achuete powder (annatto powder – or if you don’t have this, paprika/kimchi paste will do) 1 kilo flat rice noodles, (you can use any pre-made noodles from the market to save time) salt, to taste any choice of protein, (preferably stir-fried beef) for topping Method Sauté crushed garlic in preheated oil and add shredded chicken. Add chicken stock. Bring to a boil. Add annatto/paprika powder/kimchi paste and simmer until it boils. (If using annatto seeds, boil in hot water and strain the liquid over the broth.) Add the noodles and cook for 3 to 5 minutes. Stir and season soup according to your taste. Ladle some soup and noodles in a bowl then top with beef. Top off with crushed black pepper if you prefer a little bit more spice in your soup.

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Rita’s Budget 3 Ingredients Scones

Ingredients 3 ½ cups of self-raising flour 1 cup thickened cream (use coconut cream, love the freshness) 1 cup lemonade To serve

• Whipped cream • Jam

Method Combine all 3 ingredients in a bowl, use a flat knife to mix. Lay dough a flour surface. Use a biscuit shape or glass to make 2cm disc. Cook in 180 degrees for 15 minutes.

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Jacinta’s Vegies in Spiced Coconut

Ingredients 1 small butternut squash, cubed 1 large sweet potato, cubed 1 potato, cubed 1 onion, chopped 3 cloves garlic, crushed 1 1/2 tsp fresh grated ginger vegetable oil 2 large handfuls green beans, trimmed 1 14 oz can coconut milk (I use light) salt cayenne pepper (optional) Garnish Sliced tomato Method

1. Sauté onions in vegetable oil until soft. 2. Add crushed garlic and grated ginger. Cook for another moment, until fragrant. 3. Add in trimmed green beans and creamy coconut milk. Bring to a gentle bubble. 4. Pile on the steamed veggies, cover, and simmer about 10 minutes. 5. Season with plenty of salt and - if you would like - a sprinkle of cayenne pepper. 6. Garnish with slices of chopped tomato and serve immediately.