Recipes

(Last updated 28/12/02)

Yummo fully guaranteed recipes


Home

Apple Dumplings

Ingredients:
   1 Cup Flour    Syrup : 2 Oz Butter
   2 Oz Butter                ½ Cup Sugar
   1 tsp Baking Powder                1 Cup Boiling Water
   Milk   
   Salt   
   Apples   


                                         
  1. Mix Flour, salt, Baking Powder and enough milk to make dough.
  2. Cut apples into Quarters and cover in dough.
  3. Heat syrup ingredients in saucepan.
  4. Put dumblings in pie dish and pour over syrup.
  5. Bake until brown.
  6. Can serve with custard and cream.
Home
To the top

Apple sauce

(Serving for 8-10 People)

Ingredients:
   1 ½ Pounds Cooking apples    2 Cloves
   ¾ Oz Butter    2 Tblspn Water
   1-2 Tblspn Sugar    2 tspn Lemon Juice or Dry Sherry


                                         
  1. Peel core and dice apples.
  2. Put into saucepan with cloves butter and water.
  3. Cover and cook gently until soft.
  4. Remove cloves and beat apple with fork till smooth.
  5. If puree is over moist cook for a moment more.
  6. Stir in Lemon Juice and Sugar
Home
To the top

Aunt Jenny's Raspberry Pudding

Ingredients:
   3 Egg whites - Whipped until stiff    1 ½ Cups Sugar
   About a tin of Raspberries or Boysenberries    ½ pint cream - Whipped


                                         
  1. Mix in bowl in that order and freeze. (Takes a while to freeze)
Home
To the top

Carbonara

Ingredients:
   4 Rashers Bacon cut into small squares    ¹/3 Cup cream
   1 Pinch paprika    1 Egg + 1 Egg yolk
   60g Grated Parmesan Cheese    30g (1 Oz) Softened Butter
   Pepper    250g Fresh Fettucine or Tagliatelle


                                         
  1. Cook Bacon fast at first to seal in flavour then on a slow heat until crisp.
  2. Drain but keep 2 Tblspns of fat.
  3. Add Cream and Paprika and mix.
  4. Separately mix Egg and Egg yolk with ½ of Parmesan.
  5. Cook Fettucine, Drain and toss in butter on low heat till all melted.
  6. Add Cream/Bacon/Paprika Mix, Toss.
  7. Add Egg Paprika Mix, Toss.
  8. Serve in a warm bowl with remaining parmesan sprinkled on top
  9. (This is a heavy meal don't get worried if guests start yawning - it's their sugar levels changing - they have just had bacon and eggs, pasta, cheese and cream - they will however feel extremely satisfied)
Home
To the top

Cheese Muffins

Ingredients:
   1 Cup Flour    2 Oz Butter
   1 Cup grated cheese    2 tspn Baking Powder
   ¼ tspn Salt    ½ Cup Milk


                                         
  1. Grate Butter into dry ingredients and mix in milk for stiffish mixture.
  2. Spoon into greased patty pan.
  3. Bake 15 Min.s at 260oC
Home
To the top

Chicken & Sweetcorn Soup

Ingredients:
   Spray canola or olive oil    300g chicken breast (or tenderloin)
   5 spring onions thinly sliced    2 tspn minced ginger
   Pinch of cayenne pepper    1 ½ litres (6 cups) Chicken stock
   400g can creamed corn    2 tablespoons chopped fresh parsley


                                         
  1. Oil frypan and cook chook for 5mins or until lightly browned and cooked through.
  2. Cool cooked chook and cut into thin slices.
  3. Heat another spray of oil in a large saucepan and cook the spring onion on medium for 2min. or until soft.
  4. Add the cayenne and ginger and cook for another minute.
  5. Next put in the stock, corn and chook. Get boiling then simmer for 5.
  6. That just leaves the parsley so stir that in before serving.
  7. SERVING SUGGESTION: Use a ladle and a soup bowl and try not to spill it!
Home
To the top

Chocolate does-it's-own-saucy-thing and is really yummy but not fattening pud

Ingredients:
   1½ cups Self raising flour    1 Tblspn Baking Cocoa
   2/3 cup caster superfine sugar    1 egg
   2 Tblspn margarine melted    250ml (1 cup) skim milk
   SAUCE:    
   2 Tblspn Cocoa    ½cup caster sugar
   315ml (1¼ cup boiling water    


                                         
  1. Preheat oven to 180oC / 350oF
  2. Sift flour and cocoa and sugar into bowl and make well in it's centre.
  3. Whisk egg, marg and milk together and pour into dry ingredients.
  4. Stir gently until just combines but DON'T OVER BEAT or pudding will be tough.
  5. Spread into 2 litre oven proof dish.
  6. Make sauce by dissolving cocoa and sugar in boiling water.
  7. Gently pour sauce onto pudding mix.
  8. Bake for 40min.
  9. Poke with a knife to test it's cookedness. Will come out clean if ready. Don't poke through to the sauce at the bottom though.
  10. Can also microwave in a round microwave bowl on high for 10min. test and cook 2min more if needed.
  11. This can be quite hard to clean off the dishes, so attack them quickly. I think it's due to the fact that there is not much in the way of fat or oil in it. (Why is there always a trade off?!)
Home
To the top

Cocoa Limey Chic

Ingredients:
   1 tin Coconut Milk    1 tspn Cornflour
   3 green chilies    3 cloves garlic
   1 onion    1 lime
   Egg Noodles    2 x ¼ chicken pieces boned and sliced
   soy sauce    


                                         
  1. Fry chicken, onion, garlic and chillies.
  2. Grate Lime skin boil in a little water and drain. (Gets rid of sprays etc)
  3. Cook noodles in a pot.
  4. To frypan add Coconut Milk, Blanched Lime skin and Cornflour.
  5. Add Soy sauce to taste.
  6. Serve on top of noodles.
Home
To the top

Curried Dip

Ingredients:
   1 ½ Cups Mayonnaise    1 Tblspn Curry Powder
   1 Clove Garlic    1 tspn Lemon Juice
   1 Tblspn chopped Parsley    Salt and Pepper
   A few drops of tabasco sauce    


                                         
  1. Mix together.
Home
To the top

Curried Fish

Ingredients:
   4 Fish fillets     6 Tblspn Flour
   1 Tblspn Curry Powder    1-2 Cloves Garlic
   ½ Tblspn Salt    1 Tblspn Oil
   2-3 Tblspn Butter    1 Onion
   Optional marinade (Sushi vinegar if avail)    Lemon juice and parsley


                                         
  1. Cut fish into cubes. (Marinade if desired)
  2. Mix flour curry powder and salt.
  3. Toss fish in plastic bag with dry mix to coat.
  4. Heat oil in frypan add garlic and onion.
  5. When bubbling add butter.
  6. Add fish and quickly toss until white.
  7. Serve with lemon juice and parsley.
Home
To the top

Dukkah

Egyptian spices & nuts. Use for dipping bread with olive oil.

Ingredients:
   1) ½ Cup Sesame Seeds    2) ½ Cup Sunflower Seeds
   3) ½ Cup Pumpkin Seeds    4) 1 Cup Blanched Almonds
   5) ¼ Cup Cummin Seeds    6) ¼ Cup Coriander Seeds
   7) 1 ½ tsp Rock Salt    8) 1 Tbsp Ground Paprika
   9) 1 ½ tsp Ground Tumeric    


                                         
  1. Heat Oven to 180oC.
  2. Put the seeds and almonds in to roast, in separate foil dishes, pie plates etc. in the order given. The first few take longer than those listed last.
  3. Watch carefully checking them at least every few min.s, and take out each container when seeds have darkened a little but not a lot and have an appetising aroma. Most will take about 10min.s but Sesame and Sunflower take longer.
  4. Leave to cool then grind with salt, paprika and tumeric in one or two batches in the food processor (using the Pulse button) or in a number of batches in a mortar and pestle, Remember that the final mixture should have a grainy texture - it should not be ground into an oily powder.
  5. Store in an airtight jar in a coolish place away from direct sunlight.
  6. Although Dukkah will loose it's flavour on long storage it still tastes very good after a couple of months.
  7. Use for dipping bread with olive oil.
Home
To the top

Ginger wedding cake

Ingredients:
   1 ½ cups plain flour    1 cup self raising flour
   1 tspn baking soda    2 tspns ground ginger
   ½ tspn ground cinnamon    ½ tspn mixed spice
   pinch salt    1 cup sugar
   2 eggs    1 cup milk
   125g (4oz) butter    1 cup Maple syrup (or golden syrup*)
   Icing:    
   1 cup icing sugar    2 tspns lemon juice
   2 tspns butter    some citrus rind for dressing up


                                          STORY: Clare and I were discussing what we wanted for a wedding cake.   We decided on a 3 layer cake and we both agreed that fruit cake would be good because it lasts so well.  For the other layers Clare, being a big chocolate fan wanted chocolate and since I wasn't so big on chocolate decided on ginger cake, which I much preferred.
We went along to the bakers and found they could do it but that they didn't make ginger cake.  Apparently they do them in big vats not individually and they don't have the demand for ginger.  They could see this was a bit of a disappointment to me so suggested if I made one and froze it they could use that.
Well, that was just the kind of challenge I love, I went through all the recipe books at home and made a spreadsheet of all the ingredients I would need to make them all.  I had to make double quantity for each so I could sample one and use the other if it was the best.  I ended up with one of those huge flour bags with the handle on it and the ingredients came to only a little less than we spend on groceries for the week!
After getting through all the recipes and feeding the people at work all the spoils of my experimentations, I decided to make a hybrid of the best two recipes.  One had excellent texture and one had excellent flavour.  The one with the best texture was an "Australian women's weekly- best ever recipes" recipe.   The one with the best flavour was one I found on the internet (cakes.com or something) and used maple syrup which gave it a lovely mellow taste. * For the hybrid I used maple syrup in place of the Australian women's weekly's golden syrup because I found the golden syrup too tart and sharp.

                                         
  1. Sift flours, soda, ginger, cinnamon, mixed spice and salt into a bowl.
  2. Add sugar, beaten eggs and milk.  Mix well.
  3. Put butter and maple syrup into a saucepan and stir over a low heat until butter melts.
  4. Stir in flour mixture and mix until well combined
  5. Grease a deep 20cm (8") square tin an line with greaseproof paper.
  6. Pour in mixture evenly.  Bake in the middle of a a 150oC oven for 1hr to 1hr15mins or until cooked when tested.
  7. Leave in tin for ten minutes then turn out onto a wire rack to cool.
  8. When cool top with Lemon icing.
    Lemon Icing:
  1. Sift Icing sugar into a bowl.
  2. Add Lemon Juice and softened butter.
  3. Mix well.
Home
To the top

Hugh's World Famous Pikelets

Ingredients:
   Single Quantity
   Eat 'em all yourself as
   they come hot off the
    griddle melted butter
    running down your
   chin ......YUM!		    Item    Double Quantity
   Share the experience and have
   people admire your cooking or
   just leave some for later.
   4 Oz    Flour    1 cup
   ¼ tsp    Salt    ½ tsp
   2 Level tsp    Baking powder    4 Level tsp
   2 Oz    Sugar    ½ cup
   1    Eggs    2-3 (3 for moister mix)
   ½ cup    milk    1 cup


                                          Foreword: These are all my secrets to making "famously good" pikelets. I made them in London once and they thought they where famously good too. That makes them "WORLD FAMOUS" in my book! They don't actually call them pikelets there, instead they have Scotch Pancakes, which from what I can gather are very similar. Don't be scared to add a bit more sugar if you like them sweet. I recommend the 3rd egg in the 2x Quantity but they will usually require the tea towel final cook method as below. This is because the extra egg binds more and makes them thicker, fluffier and moister, which all means the inside is harder to cook and can sometimes be a bit gooey. The tea towel allows enough heat to be retained to cook it just enough more. It also keeps the right amount of moisture in.
  1. Mix dry ingredients, slowly add eggs and milk mix evenly with fork, being careful not to over beat (mixture will be tough if you beat all the bubbles out (the ones formed by the baking powder that make the pikelets fluffy).
  2. Leave mix to sit (baking powder needs to activate)
  3. When bubbles start to rise the baking powder is doing its stuff so we can begin to cook.
  4. Heat some Butter in frypan.
  5. When melted wipe out excess for even cooking (Don't want to deep fry the piklets!)
  6. Test heat with a single pikelet first (destroy all evidence - eat it).
  7. Pour mix into frypan in batches of 4-6 pikelets from a deep desert spoon (old deep spoons form rounder pikelets than shallow newer ones).
  8. Wait until bubbles appear on the surface of the uncooked side then flip.
  9. Cook the other side lifting only the smallest part of the edge if you need to check its progress (Once lifted the pikelet take ages to cook because the heat transferring bond has been broken - the pikelet will end up anemic or tough from slow low heat cooking.
  10. Put in a folded tea towel for final cooking (gooey insides cook by shared heat)
Afterword: When I was but a young lad I invited a girl around for pikelets. Knowing full well the pleasure is doubled when the butter melts on them, I thought I might reheat them. I was probably thinking of crumpet when I devised a scheme of reheating them in the toaster. I met this particular girl years later and amongst other reminisings, I was confronted with a story that I actually COOKED them in the toaster. Please do not try this at home!
Home
To the top

Hugh's Xmas Salad Dressing

Lovely fresh flavour - a hit

Ingredients:
   ½ Cup (Extra Virgin) Olive Oil    ¼ Cup Cider/Wine Vinegar
   1 tsp Salt
   (ground rock salt if available) 		   2 tspn Sugar
   1 tsp Freshly ground Black Pepper    1 ¼ tspn Dry Mustard
   (Whole grain can be used)
   ¹/3 Cup finely minced Parsley    3 Tblspns Fresh Basil
   Chopped Finely
   3 Tblspns Fresh Mint
   Chopped Finely 		   


                                         
  1. Place all ingredients in a jar and shake well.
  2. Chill for several hours or leave overnight so that the flavours blend together.
  3. Allow the dressing to come back to room temperature before reshaking then serve.
Home
To the top

Joan Andrews delicious curried rice salad

Ingredients:
   1 cup brown cooked rice
   (1 cup of this makes quite a lot)		    1 finely chopped onion
   1 finely chopped red pepper    1 finely chopped green pepper
   Celery finely chopped    1 large tin of whole kernel corn
   Sultanas to taste
   (sweetens salad)		    Parsley and any other freshly chopped
   fresh tasting herbs (basil mint etc)
   Grated apple (optional)    crushed garlic (optional)
   Dressing:    
   40 mls vinegar (apple cider)    40 mls oil (grapeseed or other)
   1 slightly heaped dessert spoon
   curry powder		    2 dessertspoons Sugar
   (or 1 melted honey)


                                         
  1. Mix all salad ingredients
  2. Shake up the dressing and mix it in
  3. always a hit! -enjoy
Home
To the top

JR'$ $ticky Date Pudding

Nice and rich (forget Texas treacle) this has golden syrup and date nuggets - thanks Jenny R for the recipe
Ingredients:
   BATTER:    SAUCE:
   1½ cups flour    100g butter
   2 tspn baking powder    ½ cup brown sugar
   ½ cup sugar    ¼ cup golden syrup
   1 cup dates cut in quaters    2 cups boiling water
   2 eggs    
   ¾ cup milk    
   1 tspn vanilla essence    


                                         
  1. Sift flour and baking powder
  2. Mix in dates and sugar
  3. Beat eggs milk and vanilla. Stir into flour
  4. Pour in a 3 times as deep greased dish
  5. Smooth top of batter if not already smooth
  6. Cut nutter into pieces and scatter over top of batter
  7. Sprinkle with brown sugar and pour over golden syrup
  8. Gently pour boiling water the batter (over the back of a spoon)
  9. DO NOT STIR - if you have go back and start again
  10. Bake at 200oC for 35-40mins
  11. serve with glee and icecream
Home
To the top

Mint...and anything

Ingredients:
   Mint    
   and:    
   Roast Lamb    Salads
   New Potatoes    Tea
   Coffee    Ice cream
   Fruit salad    Chocolate
   Toothpaste    Liqueurs


                                         
  • Basically what I'm trying to say is Mint goes with anything!
  • It is an extremely versitile herb and I just love it.
Home
To the top

Mint Sauce

Ingredients:
   1 Tblspn Boiling water    2 Tblspns Finely chopped mint
   1 Tblspn Sugar    4 Tblspns Vinegar


                                         
  1. Pour Boiling water over mint and add sugar.
  2. Stir to dissolve.
  3. When cold add vinegar.
Home
To the top

Minted Lemonade

Ingredients:
   1 Cup Sugar     ¾ Cup Hot water .
   2 Tblspn Chopped Mint    Juice of 5-6 Lemons
   4 to 6 Cups of cold water    


                                         
  1. Combine sugar and Hot Water in Microwave Jug.
  2. Cook on High for 2-4 min's, stirring every 1 min until Sugar is dissolved.
  3. Stir in chopped mint and leave to infuse for 5-10 min's.
  4. Strain into large jug add Lemon juice and cold water.
  5. Mix well and serve with Ice blocks or chill
Home
To the top

Mud Cake

Ingredients:
   Dirt    Water


                                         
  1. Slowly mix water with dirt until it is about the consistency of mashed spuds.
  2. Pack into appropriate mold (try a teacup or pattie tin) pat down the top to ensure even distribution.
  3. Leave for a few seconds to do nothing in particular.
  4. Remove cake from mold ensuring half stays inside and the mud cake has no particular shape.
SERVING SUGGESTIONS
  1. Throw at your friends, preferably near a white sheet hanging on the line.
  2. Try and force feed it to your friend.
  3. Grass and dehydrated worms make ideal garnishes.
Home
To the top


Pineapple chicken

So simple and yet so tasty!


Ingredients:
   4 chicken maryland
   (leg quarter)		    440g can unsweetened pineapple pieces
   2 tspn ground ginger    1 ½ tspn soy sauce
   1 small green pepper
   sliced (optional)		    2 cloves of garlic crushed (garlic makes me sick
   so I leave this out too!)


                                         
  1. Remove skin and fat from chicken.
  2. Drain pineapple reserving ½ cup of liquid.
  3. Combine reserved liquid with ginger and soy sauce (and garlic if used) in an ovenproof dish.
  4. Add chicken, mix until evenly coated.
  5. Stand for at least 20mins and up to several hours before, turning occasionally to marinade.
  6. Sprinkle pineapple pieces over chicken.
  7. Bake in a moderate oven for 30mins or until tender, basting occasionally.
  8. Add pepper (if used).  Bake further 5 minutes.
Home
To the top

Peanut Sauce

Ingredients:
   1 Tblspn Soy Sauce    3 tspn Water
   2 tspn Sugar
   (brown if available)		    2 Tblspn Peanut Butter
   (smooth or crunchy see instructions)
   1 tspn Lemon Juice    


                                         
  1. Mix all with a fork
  2. ...or mush through a sieve if smooth peanut butter
Home
To the top

Pizza Base

Ingredients:
   2 cups plain Flour    Yeast Mix:
   1 heaped tspn Salt         2 tspn dried Yeast
   1 Tblspn Olive oil         1 tspn Sugar
            1 Cup lukewarm water


                                         
  1. Mix Yeast mix ingredients and leave for 5 min's until yeast has puffed up.
  2. Add in other ingredients and mix well.
  3. Leave for 30 min's in warm draught free place until it doubles in bulk.
  4. Add a little flour and kneed.
  5. On a lightly oiled baking tray press into a round 1 cm thick (can oil hands if sticking).
  6. Brush with olive oil or tomato puree and topping
Home
To the top

Rice Bubble biscuits

Ingredients:
   4 Oz Butter    4 Oz Sugar
   1-2 Tblspns Honey    3 ½ Cups Rice Bubbles


                                         
  1. Place Rice Bubbles in a deep mixing bowl.
  2. Lightly grease sponge roll tin with butter.
  3. Boil butter, sugar and honey for 5 min.s (Should go golden).
  4. Pour into Rice Bubbles and Mix very quickly.
  5. Spatula into sponge roll tin and flatten.
  6. Before it has set rock solid (still warm), cut into slices.
Home
To the top

Salmon Kedgeree

Ingredients:
   185grams (6 Oz) white rice
    (basmati is nicer)		    3 eggs
   1 onion    60 grams (2Oz) butter
   1 Tblspn vegetable oil    1 tspn ground cummin
   250 grams (8 Oz) smoked salmon
    (or smoked trout)		    ½ bunch continental
    (flat leafed) parsley
   125 ml (4 fl Oz) single cream    60 ml (2 fl Oz) milk


                                         
  1. Cook the rice in boiling water until tender; This should take 9-11 minutes.
  2. Drain and cool the rice.
  3. Hard boil the eggs (about 10 minutes in boiling water).
  4. Cool the eggs under running cold water, peel and chop coarsely.
  5. In a large frypan (has to hold everything) melt the butter and add the vegetable oil.
  6. Read the next step then: Dice the onion roughly and fry till translucent, mix in the cummin.
  7. While the onion is cooking roughly chop the smoked fish and parsley.
  8. When the onion is cooked add the fish and cook for a further 3 minutes.
  9. Add the rice and chopped egg cook for a further 4 minutes.
  10. Add the cream and chopped parsley.
  11. Continue cooking until all ingredients are heated through, season with salt and pepper.
  12. Allow to cool
  13. Store in fridge for up to 2 days covered
  14. To finnish: Place the Kedgeree and milk in a saucepan on medium and heat through to serve steaming hot.
Home
To the top

Stuffing

Ingredients:
   3-4 slices toast bread stale and crumbled    1½ tspns Mixed Herbs
   4 Tblspns Butter    1 Egg
   1 small apple
   peeled cored and diced		    


                                         
  1. Mix together and get stuffing
Home
To the top

Sweet Corn Patties

Ingredients:
   ½ Cup Flour    ¼ Cup Milk
   1 egg    ½ tsp baking soda
   1 small tin of drained
    whole kernel corn		    


                                          Foreword: It's the whole kernel corn that makes the difference. It stays plump all through the cooking process unlike creamed corn. Try adding some savoury
items to the patties as well!
  1. Mix all together.
  2. Leave for a few min.s to activate the soda
  3. Fry on lightly oiled pan.
  4. If you want to get complicated see Hugh's World Famous Pikelets for advice.