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Favourite Australian Recipes
"Aussie Recipes"
There are thousands and thousands and still more thousands
of recipes in Australia
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Australian Recipes
Ohere are thousands and thousands and still more thousands of recipes in Australia for every food type
imaginable.We have a wonderful diversity of cultures in Australia and as such our tastes have changed over the years. But the old favourites remain.
The Pavlova the Aussie meat pie - kangaroo tail soup are still favourites with many. This is your opportunity to post you favourite Aussie recipe
dish, let everyone in on how you do it!
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Aussie Damper
Bushman's bread!
Ingredients
2 cups self-rising flour
1/2 tsp salt
2 tsp sugar
3 tbsp butter
1 cup milk
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Method
Mix the flour, salt and sugar together in a bowl. Cut in the butter until fine crumbs form. Add milk to make a soft dough. Knead lightly on
floured board until smooth. Shape into round loaf, brush with milk, and bake at 190c for 30 to 40 minutes, or until the loaf makes a hollow sound
when tapped.
Cut into slices while hot and spread with butter and syrup.
Bushman/drovers originally placed the dough into a cast iron pot then cooked in the coals and ashes of a campfire.
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Anzac Biscuits
Created during the 2nd world war as eggs were in short supply!
Ingredients
1cup sugar
1cup plain flour
1cup rolled Oats
¾ cup of desiccated coconut
½ cup butter
2 tbsp boiling water
1 tbsp syrup
1 tsp bicarb of soda or baking soda
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Method
Mix oats, flour, sugar, and coconut together in a bowl, melt syrup and butter in a small saucepan, add boiling water to soda then add to butter
mixture and stir, then pour into dry ingredients and mix well.
Place a tbsp of the mixture onto a greased tray (lined with cooking paper) press down with fork and bake in a slow oven (170-175c) 20mins or until
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Lamington cakes
There are stories as to who or when they were actually created my guess is to make use of old or
stale cakes in hard times For the best Lamingtons, make the cake the day before
Ingredients
½ cup (110g) butter or margarine
¾ cup castor sugar
1 teaspoon vanilla essence
2 eggs
2 cups (8 oz) self raising flour
pinch salt
½ cup milk/water
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Method
Set oven temperature to moderate 180c degrees, Cream butter and sugar with vanilla until mixture is white, light and fluffy, gradually
beat in the lightly beaten eggs one at a time beating after each egg. Sift flour and salt three times and then start to fold into mixture a little
at a time, with a little milk , continue adding flour and milk ending with flour, then place in a lightly greased 8 inch square tin bake for 45-50
minutes, leave to cool slightly before turning onto a cooling rack. Once cool, put into an airtight container and place in the fridge overnight.
(or purchase a plain cake, older cakes make the best lamingtons)
Icing instructions
¾ cup icing sugar, 2 tbsp Coco powder, ½ cup boiling water and tbsp butter
Beat or whisk sugar, cocoa, butter and enough water to make a smooth thick runny mixture of medium consistency.
Cut cake into 1 ¼ X 2 ½ inch squares dip into coco syrup lightly until all four sides of the square are covered (careful not to soak the cake) then
roll into coconut.
For a difference, once dipped and coconutted, cut in half lengthways, then wedge them together with fresh cream.
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Pavlova
Thought's are Australia lays claims to this recipe
Ingredients
4-6 egg whites (4 if large eggs)
pinch salt
1 cup/220g castor sugar
1 teaspoon white vinegar
1/2 teaspoon vanilla essence
2 level teaspoons cornflour or cornstarch
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Method
Preheat oven to 200C
lightly grease oven tray, line with baking paper or non-stick cooking spray, set aside.
Beat the whites of eggs with a pinch of salt until stiff peaks form, and add sugar, vinegar and vanilla while continuing to beat until a
thick consistency, and then slowly fold in cornflour.
Pile mixture into circular shape, making it lower in centre for filling.
Electric oven: turn oven to 130C bake 1 ½ hours.
Gas oven: bake at 200C for ten minutes, then turn down to 130C and bake one hour.
Turn oven off when cooked and leave in oven until cool, then place on plate and decorate with fruit of choice (Strawberries, Kiwifruit, Raspberry,
Blueberries, Cherries, sliced Peaches or Apricots to mane a few) add a touch of whipped cream if desired.
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Lamington Sponge Cake
Printed in the Women's Day an Australian Magazine
Ingredients
4 eggs
¾ cup caster sugar
1 cup self-raising flour
1 tablespoon cornflour
1/3 cup boiling water
10g butter
300ml carton cream, whipped
ICING
4 cups icing-sugar mixture
½ cup cocoa powder, sifted
2/3 cup milk
20g butter, melted
2 cups desiccated coconut
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Method
Preheat oven to 200C
lightly grease oven tray, line with baking paper or non-stick cooking spray, set aside.
Preheat oven to moderate, 180°C. Lightly grease 2 x 23cm sandwich pans. Line base with baking paper. Dust sides of pans with a little flour,
shaking out excess. In a large bowl, beat eggs with an electric mixer until frothy. Gradually add sugar and beat until thick and pale and mixture
holds its shape (this can take up to 10 minutes).Sift flour and cornflour together. Combine water and butter in a jug. Fold flour lightly into egg
mixture, a little at a time, followed by water mixture. Pour mixture evenly into prepared pans. Bake for 15-20 minutes until sponge springs back when
touched lightly. Loosen edges with a butter knife. Cover a wire rack with a tea towel, then turn out cakes.
Cool completely.
ICING.
Sift icing sugar and cocoa together into a large heatproof bowl. Stir in milk and butter. Mix until smooth. Place over a saucepan of gently
simmering water and heat gently, stirring, until icing sugar dissolves and mixture is of coating consistency. Spread icing all over cakes. Drain off
excess. Coat in coconut then place on a wire rack and leave to set. Sandwich cakes together with half the cream. Serve in wedges with remaining cream.
Serve with strawberries, if liked.
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