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| Ingredients:
2 1/2 cups self-rising flour
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| Preheat oven to 350
F. Mix together the dry ingredients and the butter. Add the liquid and
mix well. Knead for about 5 minutes. Shape into a flattened ball, and place
on a greased and floured baking sheet or in a greased and floured round
cake tin (the latter is recomended, about 7 or 8 inch diameter, as it gives
a better shape). Bake for 30 minutes. Use a dutch oven if you are cooking
on an open fire (Damper was traditionally cooked in the coals of a camp
fire.) use your experience as to cooking time.
Notes:serve in moderately thick slices while still fairly hot. Golden syrup (made as a by-product of cane sugar refining) is the traditional thing to spread on it. It goes well with jam, too. Rating:easy, 10 min. preparation, measure carefully. |
| There is an interesting legend behind this dish: It seems a chef in Adelaide created the pavlova after he had seen Anna Pavlova dance, saying that he wanted to create a dessert that was as light and airy as her dancing. |
| Ingredients:
(serves 6-8)
4 egg whits at room temperature
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| Preheat oven to 250
degrees F. With an electric mixer beat the egg whites until soft peaks
form then gradually add the sugar. Beat until firm. Add the cornflour,
vinegar and vanilla. When combined, turn out into a flat tray that has
been greased and dusted with cornflour. Try a circular shape with slightly
more mixture at the edges, so that it may be served by placing goodies
in its center depression. Cook in a pre-heated, cool (250 F) oven for one
hour.
When cooked, turn the oven off, leavethe oven door slightly ajar, and allow to cool slowly in the oven. This slow cooling works to prevent the loss of too much height. Serve cold, with whipped cream and fresh fruit pieces, strawberries and kiwi fruit for examples. |
| Notes:
Make sure that you beat the egg-whites well, and that the sugar is fully dissolved before going on to the next step. Over-whipping can't hurt. The final texture should be meringue on the inside with a thin crust on the ouside. RatingDifficult top moderate. Time 30 min's prep, 1 hr cooking, 1 hr cooling. |
| Ingredients:
2 cups rolled oats
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| A very traditional Australian recipe for you to sample: Lamingtons...... |
| Ingredients:
120g/4oz icing sugar 1 teaspoon vanilla essence 1 tablespoon cocoa 6 tablespoons milk 2 tablespoons warm water 2 eggs 90g/3oz desiccated coconut 180g/6oz caster sugar 250g/8oz self raising flour 250g/8oz butter or margarine |
| Set the oven to 350°
F or gas mark 3
Put the sugar and butter into a bowl and using a wooden spoon, mix them together until they are creamy and smooth. In another bowl, whisk the eggs with a fork then beat them into the butter mixture a little at a time. Stir the vanilla essence and the milk. Sieve the flour into the bowl and mix by making slicing movements with a metal spoon. Do not stir hard. Tip the mixture into a greased and lined baking tray. Smooth the top and bake for 25 - 30 minutes or until golden brown. Allow the cake to cool, then cut it into 7cm (3inch) squares. Carefully lift each square out onto a wire rack to cool. Sieve the icing sugar and cocoa into a bowl then mix in the water for a runny, smooth paste. Using a metal spoon, spread icing onto the top of each square. Let it drip down the sides. Sprinkle with coconut. |
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