As a part of the Australian and New Zealand Symposia held in Wellington in late November, my sister and I participated in a session which required us to submit and talk to -
A) A recipe that was at approximately three generations old and still in use and
B) A recipe that you have developed yourself and is being used on a regular basis
We discussed the generational recipes and decided that I would use a recipe from my Mother-in-law's recipe book that I inherited and used on a regular basis ( particularly when Gavin was craving the home cooked food that he grew up on), and that Lenore would use a recipe from our Mum. For the other section, Lenore had run a Catering business for years and had developed a trifle suitable for functions, while I regularly do lunch for groups who were visiting my home to see the art in the collection and the Sculpture Garden.
Rose Hughes ( 1910 to 2000 ) Adelaide, South Australia - Fruit Pie Top
Rose was my Mother-in-law and this fruit topping recipe was a favourite of my partner Gavin Hughes (1937 – 2008). The recipe is from her hand written & well used recipe notebook - Circa 1930 -40’s.
Fruit Pie Top
½ cup butter
½ cup sugar
1 cup milk beaten together well
2 eggs
1 ½ cups S. R. Flour
Pour on top of any fruit & bake in quick oven
Contributed by Max Dingle
Eve Dingle (1913 – 2008) Maryborough Queensland - Corn Meat Fritters.
My Mum, Eve Dingle who passed away 6 years ago in her 95th year was a wonderful cook
Living in different and sometimes difficult times with a large family it was important to be
careful so that food wasn’t wasted. Leftovers could be recycled into another family meal.
These fritters were family favourites and were very often served for a casual quick
Sunday evening meal, with lots of tomato sauce.
My daughter Catherine is a great lover of these fritters and makes them for her family. She insists
you must use home cooked corn meat like Nana, the Deli variety is not the same.
Contributed by Lenore Stevenson
Corn Meat Fritters
Batter
1 cup SR. Flour, 1 teaspoon Bicarb Soda, ½ cup soured milk or buttermilk, 1 egg beaten,
1 tablespoon melted butter.
Method
Sift dry ingredients, mix in beaten egg, milk and melted butter, mix to a smooth batter.
Add chopped up corn meat, 1 finely chopped onion,1 tablespoon chopped parsley, left over vegetables,
or 1 cup frozen peas and ½ cup frozen corn. Salt and pepper to taste.
Drop tablespoons of batter into heated pan greased well with knob of butter. Flip fritters when
bubbles appear and brown on other side. Serve with Tomato sauce.
Max Dingle - Roast Fennel Salad
2 Fennel bulbs
2 Oranges
2 tablespoons currents
2 tablespoons red wine vinegar
2 tablespoons pine nuts
8 anchovy fillets (or as many as you prefer)
Extra Virgin Olive Oil, Balsamic vinegar
sea salt, freshly ground pepper
Cut each fennel bulbs into half and then each half into six to eight wedges, leaving each wedge attached to a section of the core. Put into a roasting pan.
Cut one whole naval orange into eight to ten wedges and mix with fennel in roasting pan.
Season the fennel /orange mixture with sea salt, freshly ground pepper, a sprinkling of Balsamic vinegar and two tablespoons of olive oil. Place in medium to hot oven and bake until fennel is tender. Both fennel and orange segments will have crisp and browned edges. Remove from oven and cool.
While the fennel is roasting slowly simmer the currents in the red wine vinegar until the vinegar is mostly absorbed.
In a non stick frying pan toss the pine nuts over a medium to high heat until fragrant and lightly browned.
Peel the remaining orange and dice the flesh approx 2cm x 2cm.
Cut each anchovy fillet into 3 pieces.
While the roasted fennel / orange mix is still warm add the warm currents and any remaining red wine vinegar, add the toasted pine nuts, the diced orange flesh and the anchovy fillets. Add a tablespoon of extra virgin olive oil and toss the mix.
Serve as part of a mezze or as a warm salad to accompany fish or chicken.
or, serve warm with a green salad and crusty bread
or, with pasta and a green salad
Lenore Stevenson - Wedding Party Trifle Slice
This recipe evolved over a period of 15 years in my catering business. 100’s of weddings chose this dessert and it was important that it looked good on the plate as well as tasting good. Eye appeal is very important in the presentation of any food.
Wedding Party Trifle Slice
Ingredients:
Jelly Layer
2 Pkts Raspberry Jelly made up with ½ water suggested on Packet.
Set in Flat Rectangle Cake Pan.
Custard Layer
1 litre milk, ½ cup sugar, 1 tablesp. Cornflour, 2 tablespoons Custard Powder, 2 eggs plus 2 extra yokes, 1 tablespoon gelatine.
Sponge Layer.
Buying an un-iced ready-made sponge is quite acceptable for this dessert.
2 Sponge rolls or Sponge Finger Biscuits also work well.
Rasperry Jam, 1 Lge Can of Two Fruits (Peaches and Pears),
Bottle of good sweet sherry, 600ml. Thickened Cream . Chopped nuts.
Method
Heat milk for Custard until nearly boiling. Beat the eggs extra yokes, sugar, corn flour & custard powder together. Soften gelatine in ½ cup water.
Add egg mixture gradually to the hot milk whisking all the time return to heat and cook
until mixture starts to thicken and bubble around the edges. Add dissolved gelatine and a good
teaspoon of vanilla. Set aside to cool.
Take jelly from Refrigerator and cut into squares.
If using sponge cut in half horizontally or place a layer of sponge finger biscuits in bottom of Rectangle
Dish or pan with 2’ sides. Spread cake or biscuits with Jam. Cover with cut up Jelly and pour over liberal amounts of the sherry. Cover with drained two fruits and then still warm but not too hot custard.
Place the other half of the sponge or another layer of biscuits on top of the custard press down firmly.
Pour over more sherry until cake or biscuits are nicely soaked.
Cover with cling wrap and refrigerate for a few hours or overnight. The flavours develop well over
The standing time.
Before serving time whip cream with a tablespoon of icing mixture until it holds it shape well.
Spread thickly over cake and sprinkle with chopped nuts of choice or coconut.
This trifle slice will cut into beautiful neat squares for individual servings.
The cut squares of trifle stand on a serving plate and can be presented with a scoop of ice cream.
In the trifle pictured I used home grown apricots from last season which had been frozen.
It was hard to drain them properly. 1 table spoon of gelatine dissolved in 1/4cup juice was
mixed with the fruit so the layers of the slice were evident when the trifle was cut & served.
I also made a couple of other substitutions, Rose Petal Jam for the Rasberry Jam and instead of sherry I raided Max's cellar and used a 1997 Campbell’s Late Harvest Tokay from Rutherglen, Victoria.
Enjoy.
A) A recipe that was at approximately three generations old and still in use and
B) A recipe that you have developed yourself and is being used on a regular basis
We discussed the generational recipes and decided that I would use a recipe from my Mother-in-law's recipe book that I inherited and used on a regular basis ( particularly when Gavin was craving the home cooked food that he grew up on), and that Lenore would use a recipe from our Mum. For the other section, Lenore had run a Catering business for years and had developed a trifle suitable for functions, while I regularly do lunch for groups who were visiting my home to see the art in the collection and the Sculpture Garden.
Rose Hughes ( 1910 to 2000 ) Adelaide, South Australia - Fruit Pie Top
Rose was my Mother-in-law and this fruit topping recipe was a favourite of my partner Gavin Hughes (1937 – 2008). The recipe is from her hand written & well used recipe notebook - Circa 1930 -40’s.
Fruit Pie Top
½ cup butter
½ cup sugar
1 cup milk beaten together well
2 eggs
1 ½ cups S. R. Flour
Pour on top of any fruit & bake in quick oven
Contributed by Max Dingle
Eve Dingle (1913 – 2008) Maryborough Queensland - Corn Meat Fritters.
My Mum, Eve Dingle who passed away 6 years ago in her 95th year was a wonderful cook
Living in different and sometimes difficult times with a large family it was important to be
careful so that food wasn’t wasted. Leftovers could be recycled into another family meal.
These fritters were family favourites and were very often served for a casual quick
Sunday evening meal, with lots of tomato sauce.
My daughter Catherine is a great lover of these fritters and makes them for her family. She insists
you must use home cooked corn meat like Nana, the Deli variety is not the same.
Contributed by Lenore Stevenson
Corn Meat Fritters
Batter
1 cup SR. Flour, 1 teaspoon Bicarb Soda, ½ cup soured milk or buttermilk, 1 egg beaten,
1 tablespoon melted butter.
Method
Sift dry ingredients, mix in beaten egg, milk and melted butter, mix to a smooth batter.
Add chopped up corn meat, 1 finely chopped onion,1 tablespoon chopped parsley, left over vegetables,
or 1 cup frozen peas and ½ cup frozen corn. Salt and pepper to taste.
Drop tablespoons of batter into heated pan greased well with knob of butter. Flip fritters when
bubbles appear and brown on other side. Serve with Tomato sauce.
Max Dingle - Roast Fennel Salad
2 Fennel bulbs
2 Oranges
2 tablespoons currents
2 tablespoons red wine vinegar
2 tablespoons pine nuts
8 anchovy fillets (or as many as you prefer)
Extra Virgin Olive Oil, Balsamic vinegar
sea salt, freshly ground pepper
Cut each fennel bulbs into half and then each half into six to eight wedges, leaving each wedge attached to a section of the core. Put into a roasting pan.
Cut one whole naval orange into eight to ten wedges and mix with fennel in roasting pan.
Season the fennel /orange mixture with sea salt, freshly ground pepper, a sprinkling of Balsamic vinegar and two tablespoons of olive oil. Place in medium to hot oven and bake until fennel is tender. Both fennel and orange segments will have crisp and browned edges. Remove from oven and cool.
While the fennel is roasting slowly simmer the currents in the red wine vinegar until the vinegar is mostly absorbed.
In a non stick frying pan toss the pine nuts over a medium to high heat until fragrant and lightly browned.
Peel the remaining orange and dice the flesh approx 2cm x 2cm.
Cut each anchovy fillet into 3 pieces.
While the roasted fennel / orange mix is still warm add the warm currents and any remaining red wine vinegar, add the toasted pine nuts, the diced orange flesh and the anchovy fillets. Add a tablespoon of extra virgin olive oil and toss the mix.
Serve as part of a mezze or as a warm salad to accompany fish or chicken.
or, serve warm with a green salad and crusty bread
or, with pasta and a green salad
Lenore Stevenson - Wedding Party Trifle Slice
This recipe evolved over a period of 15 years in my catering business. 100’s of weddings chose this dessert and it was important that it looked good on the plate as well as tasting good. Eye appeal is very important in the presentation of any food.
Wedding Party Trifle Slice
Ingredients:
Jelly Layer
2 Pkts Raspberry Jelly made up with ½ water suggested on Packet.
Set in Flat Rectangle Cake Pan.
Custard Layer
1 litre milk, ½ cup sugar, 1 tablesp. Cornflour, 2 tablespoons Custard Powder, 2 eggs plus 2 extra yokes, 1 tablespoon gelatine.
Sponge Layer.
Buying an un-iced ready-made sponge is quite acceptable for this dessert.
2 Sponge rolls or Sponge Finger Biscuits also work well.
Rasperry Jam, 1 Lge Can of Two Fruits (Peaches and Pears),
Bottle of good sweet sherry, 600ml. Thickened Cream . Chopped nuts.
Method
Heat milk for Custard until nearly boiling. Beat the eggs extra yokes, sugar, corn flour & custard powder together. Soften gelatine in ½ cup water.
Add egg mixture gradually to the hot milk whisking all the time return to heat and cook
until mixture starts to thicken and bubble around the edges. Add dissolved gelatine and a good
teaspoon of vanilla. Set aside to cool.
Take jelly from Refrigerator and cut into squares.
If using sponge cut in half horizontally or place a layer of sponge finger biscuits in bottom of Rectangle
Dish or pan with 2’ sides. Spread cake or biscuits with Jam. Cover with cut up Jelly and pour over liberal amounts of the sherry. Cover with drained two fruits and then still warm but not too hot custard.
Place the other half of the sponge or another layer of biscuits on top of the custard press down firmly.
Pour over more sherry until cake or biscuits are nicely soaked.
Cover with cling wrap and refrigerate for a few hours or overnight. The flavours develop well over
The standing time.
Before serving time whip cream with a tablespoon of icing mixture until it holds it shape well.
Spread thickly over cake and sprinkle with chopped nuts of choice or coconut.
This trifle slice will cut into beautiful neat squares for individual servings.
The cut squares of trifle stand on a serving plate and can be presented with a scoop of ice cream.
In the trifle pictured I used home grown apricots from last season which had been frozen.
It was hard to drain them properly. 1 table spoon of gelatine dissolved in 1/4cup juice was
mixed with the fruit so the layers of the slice were evident when the trifle was cut & served.
I also made a couple of other substitutions, Rose Petal Jam for the Rasberry Jam and instead of sherry I raided Max's cellar and used a 1997 Campbell’s Late Harvest Tokay from Rutherglen, Victoria.
Enjoy.
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