Hey, aussie cooks out there?!
i am after some yummy recipes!. unfortunately, i don't understand the american measurements e!.g ounces!.Www@FoodAQ@Com
Answers:
I found some wonderful cookbook magazines in a book store a couple of years ago called The Australian Women's Weekly Home Library!. They have recipes for American's (like me) but also with the Aussie measurements!. The magazines are absolutely beautiful so if anyone can get their hands on them, they are well worth the price!. Here's a recipe that looks absolutely wonderful (from the cooking for 2 book):
SOUFFLE OMELETTE WITH MUSHROOM SAUCE
4 eggs, separated
1 T water
2 tsp chopped fresh tarragon
20 g butter
MUSHROOM SAUCE
60 g butter
1 small onion, chopped
1 clove garlic, crushed
125 g baby mushrooms, sliced
3 tsp plain flour
1/4 c dry white wine
1/2 c chicken stock
1/4 c milk
2 tsp French mustard
2 tsp chopped fresh tarragon
Whisk egg yolks, water and tarragon in large bowl until well combined!. Beat egg whites in small bowl with electric mixer until soft peaks form!. Fold egg whites gently into egg yolk mixture in 2 batches!. Heat half the butter in omelette pan!. Pour hafl the egg mixture into pan, cook omelette until lightly browned underneath!. Place pan under hot grill until top of omelette is just set!. Slice omelette onto plate, fold omelette in half, spoon over half the mushroom sauce!. Repeat with remaining butter, egg mixture and sauce!.
MUSHROOM SAUCE: Heat butter in pan, add onion, garlic and mushrooms, cook, stirring, until onion is soft!. Add flour, cook stirring, until combined!. Remove from heat, gradually stir in combined remaining ingredients, stir over heat until mixture boils and thickens!.
CHILLI COCONUT CHICKEN CURRY
30 g butter
2 (about 300g) chicken thigh fillets, sliced
1 large (about 200g) onion, sliced
1 clove garlic, crushed
1 T chopped fresh lemon grass
1/2 tsp red chilli flakes
2 tsp chopped fresh coriander
2 tsp lime juice
1/2 tsp cumin seeds
1/2 tsp turmeric
1/2 tsp fish sauce
1 tsp sugar
2 tsp plain flour
1 tsp chicken stock powder
3/4 c coconut milk
Heat butter in pan, add chicken, cook, stirring, until browned and tender; drain on absorbent paper!. Reheat pan, add onion, garlic, lemon grass, chilli, coriander, juice, seeds, turmeric and sauce, cook, stirring, until onion is soft!. Stir in chicken, sugar and flour, then stock powder and milk, stir over heat until mixture boils and thickens!.
CHICKEN WITH TANGY CHEESE SEASONING
60 g goats cheese, chopped
2 green shallots, chopped
1 T chopped fresh basil
2 chicken breast fillets
1 T oil
MUSHROOM SAUCE
30 g butter
100g baby mushrooms, sliced
2 T dry white wine
1/2 c cream
1/2 tsp seeded mustard
2 tsp chopped fresh chives
Combine cheese, shallots and basil in bowl; mix well!. Cut pocket in side of chicken fillets; fill with cheese mixture; secure with toothpicks!. Heat oil in pan, add chicken, cook until lightly browned and tender!. Serve with mushroom sauce and broccoli souffle tomatoes!.
MUSHROOM SAUCE: Heat butter in pan, add mushrooms, cook, stirring, until lightly browned!. Stir in wine, cream and mustard, simmer, uncovered, until slightly thickened!. Stir in chives!.
BROCCOLI SOUFFLE TOMATOES
1 large (about 250g) tomato
50 g broccoli
20 g butter
1 green shallot, chopped
1 T plain flour
1/2 c milk
1/4 tsp seeded mustard
1 egg yolk
2 egg whites
Cut tomato in half, scoop out seeds, discard seeds!. Place tomato halves on oven tray!. Boil, steam or microwave broccoli until soft,; drain, chop finely!. Heat butter in pan, add shallot, cook, stirring, until soft!. Stir in flour, cook until bubbling!. Remove from heat, gradually stir in milk and mustard; stir over heat until sauce boils and thickens; cool slightly!. Stir in broccoli and egg yolk!. Beat egg whites in small bowl until soft peaks form, fold into broccoli mixture in 2 batches!. Spoon broccoli mixture into tomato halves!. Bake, uncovered, in hot oven about 8 minutes or until puffed and lightly browned!.
Here is a nice dessert recipe:
STRAWBERRY AND BANANA TUILES
Use remaining mixture to make more tuiles to serve with coffee or desserts!.
1 egg white
1/4 c castor sugar
2 T plain flour
30g butter, melted
1/4 tsp coconut essence
1 1/2 T shredded coconut
4 strawberries
1 small banana
CUSTARD CREAM
1/3 c milk
1 T castor sugar
1/2 tsp vanilla essence
2 tsp custard powder
2 T milk, extra
1 egg yolk
1/4 c thickened cream
GLAZE
2 T strawberry jam
1 T water
Beat egg white in small bowl with electric mixer until soft peaks form, gradually add sugar, beat until dissolved!. Fold in sifted flour, cooled butter and essence!. Place 2 level teaspoons of mixture about 5 cm apart on 2 greased oven trays!. Use back of spoon to spread mixture evenly to about 8cm rounds!. Sprinkle with coconut!. You will need 4 tuiles for this recipe!. Bake tuiles in moderate oven about 4 minutes or until lightly browned!. Lift tuiles from tray with spatula, quickly place 2 tuiles over 2 small upturned moulds; cool!. Quickly wrap remaining 2 tuiles around 2 small cream horn moulds; cool!. Fill tuiles with custard cream, top round tuiles with strawberries, top cones with sliced banana!. Brush strawberries with a little glaze, drizzle remaining glaze onto serving plates!.
CUSTARD CREAM: Combine milk, sugar, and essence in pan, stir in blended custard powder and extra milk and yolk!. Stir over heat until mixture boils and thickens, remove from heat, cover to prevent a skin forming; cool!. Beat cream in small bowl until firm peaks form, fold into custard!.
GLAZE: Combine jam and water in small pan, stir over heat until warm; sieve mixture to remove seeds!.Www@FoodAQ@Com
SOUFFLE OMELETTE WITH MUSHROOM SAUCE
4 eggs, separated
1 T water
2 tsp chopped fresh tarragon
20 g butter
MUSHROOM SAUCE
60 g butter
1 small onion, chopped
1 clove garlic, crushed
125 g baby mushrooms, sliced
3 tsp plain flour
1/4 c dry white wine
1/2 c chicken stock
1/4 c milk
2 tsp French mustard
2 tsp chopped fresh tarragon
Whisk egg yolks, water and tarragon in large bowl until well combined!. Beat egg whites in small bowl with electric mixer until soft peaks form!. Fold egg whites gently into egg yolk mixture in 2 batches!. Heat half the butter in omelette pan!. Pour hafl the egg mixture into pan, cook omelette until lightly browned underneath!. Place pan under hot grill until top of omelette is just set!. Slice omelette onto plate, fold omelette in half, spoon over half the mushroom sauce!. Repeat with remaining butter, egg mixture and sauce!.
MUSHROOM SAUCE: Heat butter in pan, add onion, garlic and mushrooms, cook, stirring, until onion is soft!. Add flour, cook stirring, until combined!. Remove from heat, gradually stir in combined remaining ingredients, stir over heat until mixture boils and thickens!.
CHILLI COCONUT CHICKEN CURRY
30 g butter
2 (about 300g) chicken thigh fillets, sliced
1 large (about 200g) onion, sliced
1 clove garlic, crushed
1 T chopped fresh lemon grass
1/2 tsp red chilli flakes
2 tsp chopped fresh coriander
2 tsp lime juice
1/2 tsp cumin seeds
1/2 tsp turmeric
1/2 tsp fish sauce
1 tsp sugar
2 tsp plain flour
1 tsp chicken stock powder
3/4 c coconut milk
Heat butter in pan, add chicken, cook, stirring, until browned and tender; drain on absorbent paper!. Reheat pan, add onion, garlic, lemon grass, chilli, coriander, juice, seeds, turmeric and sauce, cook, stirring, until onion is soft!. Stir in chicken, sugar and flour, then stock powder and milk, stir over heat until mixture boils and thickens!.
CHICKEN WITH TANGY CHEESE SEASONING
60 g goats cheese, chopped
2 green shallots, chopped
1 T chopped fresh basil
2 chicken breast fillets
1 T oil
MUSHROOM SAUCE
30 g butter
100g baby mushrooms, sliced
2 T dry white wine
1/2 c cream
1/2 tsp seeded mustard
2 tsp chopped fresh chives
Combine cheese, shallots and basil in bowl; mix well!. Cut pocket in side of chicken fillets; fill with cheese mixture; secure with toothpicks!. Heat oil in pan, add chicken, cook until lightly browned and tender!. Serve with mushroom sauce and broccoli souffle tomatoes!.
MUSHROOM SAUCE: Heat butter in pan, add mushrooms, cook, stirring, until lightly browned!. Stir in wine, cream and mustard, simmer, uncovered, until slightly thickened!. Stir in chives!.
BROCCOLI SOUFFLE TOMATOES
1 large (about 250g) tomato
50 g broccoli
20 g butter
1 green shallot, chopped
1 T plain flour
1/2 c milk
1/4 tsp seeded mustard
1 egg yolk
2 egg whites
Cut tomato in half, scoop out seeds, discard seeds!. Place tomato halves on oven tray!. Boil, steam or microwave broccoli until soft,; drain, chop finely!. Heat butter in pan, add shallot, cook, stirring, until soft!. Stir in flour, cook until bubbling!. Remove from heat, gradually stir in milk and mustard; stir over heat until sauce boils and thickens; cool slightly!. Stir in broccoli and egg yolk!. Beat egg whites in small bowl until soft peaks form, fold into broccoli mixture in 2 batches!. Spoon broccoli mixture into tomato halves!. Bake, uncovered, in hot oven about 8 minutes or until puffed and lightly browned!.
Here is a nice dessert recipe:
STRAWBERRY AND BANANA TUILES
Use remaining mixture to make more tuiles to serve with coffee or desserts!.
1 egg white
1/4 c castor sugar
2 T plain flour
30g butter, melted
1/4 tsp coconut essence
1 1/2 T shredded coconut
4 strawberries
1 small banana
CUSTARD CREAM
1/3 c milk
1 T castor sugar
1/2 tsp vanilla essence
2 tsp custard powder
2 T milk, extra
1 egg yolk
1/4 c thickened cream
GLAZE
2 T strawberry jam
1 T water
Beat egg white in small bowl with electric mixer until soft peaks form, gradually add sugar, beat until dissolved!. Fold in sifted flour, cooled butter and essence!. Place 2 level teaspoons of mixture about 5 cm apart on 2 greased oven trays!. Use back of spoon to spread mixture evenly to about 8cm rounds!. Sprinkle with coconut!. You will need 4 tuiles for this recipe!. Bake tuiles in moderate oven about 4 minutes or until lightly browned!. Lift tuiles from tray with spatula, quickly place 2 tuiles over 2 small upturned moulds; cool!. Quickly wrap remaining 2 tuiles around 2 small cream horn moulds; cool!. Fill tuiles with custard cream, top round tuiles with strawberries, top cones with sliced banana!. Brush strawberries with a little glaze, drizzle remaining glaze onto serving plates!.
CUSTARD CREAM: Combine milk, sugar, and essence in pan, stir in blended custard powder and extra milk and yolk!. Stir over heat until mixture boils and thickens, remove from heat, cover to prevent a skin forming; cool!. Beat cream in small bowl until firm peaks form, fold into custard!.
GLAZE: Combine jam and water in small pan, stir over heat until warm; sieve mixture to remove seeds!.Www@FoodAQ@Com
Im not Aussie but my friend is and runs a cooking website from Australia!. follow the link below!. Good Luck!Www@FoodAQ@Com