Ingredients:
½ cup SR flour
½ cup cheese
½ cup milk
onion
ham
peas
corn
1 tbsp melted butter
3 eggs
salt and pepper
Method:
Mix all together
Category Archives: Myrts Recipes
Sweet Ricotta Fritters
Ingredients:
250 fresh ricotta cheese
2 eggs
2 tsp icing sugar
½ cup plain flour
rind of 1 orange
20 g of cooled melted butter
vegetable oil for frying
extra icing to serve
honey to serve
Method:
Place Ricotta in a bowl. Beat in eggs with fork. Sift in icing sugar and flour into Ricotta mix. Stir in orange peel and butter. Stand for 2 hours.
Traditional Beef Pasties
Ingredients:
1 onion, finely chopped
250 g beef mince
3 tsp cornflour
1 tbsp tomato sauce
1 tbsp worcestershire sauce
pinch dried mixed herbs
2 cups SR flour
2 tbsp oil
Method:
Add onion and mince to a heated frypan, stirring over heat until mince is browned. Blend cornflour with ½ cup water until smooth. Add cornflour mixture, tomato sauce, Worcestershire sauce and herbs to pan. Stir over heat until mixture boils and thickens; remove from heat and set aside to cool. Sift flour into a large bowl, make a well in the centre and stir in oil and enough water (about 1 cup) to make a soft dough. Turn dough onto a lightly floured surface, knead briefly until smooth; divide into 8 pieces. Roll out each piece to a 13cm circle. Put a rounded tablespoon of meat mixture in centre of each dough roud; brush edges of rounds lightly with water and fold in half to enclose filling. Put pasties on lightly greased oven trays, brush tops lightly with water and bake in a 200C preheated oven for about 20 minutes or until golden. Serve with salad or vegetables. (Meat can be prepared a day ahead.) Keep covered in refrigerator. Prepare and bake pasties as required.
Creamy Tuna Baked
Ingredients:
500 g brushed potatoes (thinly sliced)
220 g can tuna in brine
2 tbsp dried French onion soup mix
300 ml thickened cream
Method:
Arrange a layer of potato slices over an ovenproof dish, sprinkle with half the tuna and half the soup mix. Repeat layers once more. Scatter any remaining potato slices on top, then pour cream evenly over mixture in a dish. Cover with a sheet of greased foil and place on an oven tray. Bake in 160C preheated oven for 35 minutes. Uncover dish and bake for a further 25-35 minutes until potato is tender and top is golden. Accompany with salad.
Health Loaf
Ingredients:
1 cup unprocessed ham
1 cup raw sugar (or ½ raw & ½ brown)
1 cup mixed fruits
1 cup SR flour
1 cup milk
1 tsp mixed spice
Method:
Mix well and bake in a lined and greased loaf tin in a moderate oven about 160C for 30-40 minutes or when skewer comes out clean (depends on your oven). Before placing in oven, whisk some mixed spice and white sugar and sprinkle on the top to for a sugary crust.
Cheesy Zucchini Muffin
Ingredients:
2 cups SR flour
2 small (90g each) zucchini grated
125 can creamed corn
2 x 59 g eggs slightly beaten
½ cup olive oil
Method:
Sift flour into a large bowl, make a well in centre, add zuchinni, corn, eggs, oil, 2 tbsp water and ¾ cup grated cheddar cheese. Stir until ingredients are just combined. Spoon mixture evenly into a greased 12 x 1/3 cup capacity muffin pan. Cut an extra 60 g cheddar cheese into 12 small cubes. Lightly press a cheese cube into the top of each muffin. Bake in a 190C pre heated oven for 20-25 minutes until muffins are golden. Serve warm with or without butter. Makes 12 muffins. Best eaten on day of baking.
Apricot and Almond Upside Down Cake
Ingredients:
825 g can apricot halves in juice (drained)
125 g unsalted butter at room temperature
¾ cup caster sugar
¼ tsp almond essence
2 eggs
1 ½ cups SR flour
½ cup milk
Almond topping:
25 g unsalted butter
½ cup almond meal
½ cup brown sugar
½ cup flaked almonds
Method:
1. Grease a 22 cm square pan. Line base and sides with baking paper.
2. To make topping, place butter, almond meal and sugar in a food processor. Process until mixture resembles fine breadcrumbs. Transfer to a bowl. Stir in almonds.
3. Dry apricots with paper towel. Arrange apricots, cut-side down, in one layer in prepared pan. Sprinkle almond topping evenly over top.
4. Beat butter, sugar and essence in small bowl of an electric mixer until light and fluffy. Beat in egs, one at a time, until combined. Transfer to a large bowl. Add sifted flour and milk, in two batches. Stir until smooth. Spoon cake mixture over almond topping. Gently spread to cover. Cook in a moderate oven (180C) for 1 hour, or until cooked when tested. Stand for 10 minutes then turn out onto a wire rack to cool. Serve cake warm or cold.
Hummingbird Upside Down Cake
Ingredients:
40 g can pineapple thins in natural juice (drained)
40 g can crushed pineapple in natural juice (drained)
1 cup SR flour
¾ cup plain flour
1 tsp ground cinnamon
1 ¼ cups brown sugar
¾ cup walnuts (chopped)
2 overripe bananas (mashed)
3 eggs
200g butter (melted)
1 ½ tbsp honey (warmed)
2 tbsp honey (warmed)
2 tbsp sweet orange marmalade
whipped cream (to serve)
Method:
1. Grease a 24 cm round pan. Line base and side with baking paper.
2. Place pineapple thins, in one layer, put absorbent paper sheets to drain. Place crushed pineapple on separate absorbent paper sheets to drain.
3. Sift flours, cinnamon and sugar to a large bowl. Stir in walnuts.
4. Combine mashes bananas, eggs, melted butter and crushed pineapple in a large jug. Stir until blended. Add to dry ingredients in bowl. Stir until combined.
5. Spread warm honey over base of prepared pan. Arrange pineapple thins over honey. Pour banana mixture over top.
6. Cook in a moderate oven (180C) for 1 hour, or until cooked when tested. Stand for 5 minutes, then turn out onto a wire rack to cool. Before serving cake, brush top with sweet orange marmalade. Serve with whipped cream.
Upside-Down Banana Cake
Ingredients:
125 g unsalted butter
½ cup caste sugar
1 tsp vanilla extract
1 egg (lightly beaten)
2 overripe bananas (mashed)
1 ¼ cups SR flour
1/3 milk
Topping:
50g unsalted butter (melted)
½ cup caste sugar
2 large ripe bananas
Method:
1. Grease a 14 cm x 24 cm large loaf pan. Line base and sides with baking paper.
2. To make topping, combine butter and sugar in a small bowl. Stir until sugar is dissolved. Spread over base of pan. Cut each banana into a 9 cm length. Then cut each banana lengthways into four even slices. Arrange slices, cut-side facing down, across butter mixture.
3. To make cake, beat butter, sugar and extract in small bowl of an electric mixer until light and fluffy. Beat in egg until combined. Transfer to a large bowl. Stir in mashed banana. Then stir in flour and milk, in two batches. Spoon mixture into prepared pan.
4. Cook in a moderate oven 180C for 1 hour or until cooked when tested. Stand for 5 minutes, then turn out onto a wire rack to cool. Serve cake warm or cold.
Tip: Serve cake with sweetened cream cheese. Beat 125 g cream cheese with 2 tbsp icing sugar until smooth.
Blackforest Upside-Down Cakes
Ingredients:
2 x 425g cans pitted black cherries
1/3 cup plum jam
370 packet chocolate cake mix
½ cup milk choc bits
whipped cream, to serve
shaved chocolate curls to decorate
Cherry Sauce:
1 tbsp brown sugar
2 tsp cornflour
1 tbsp water
Method:
1. Grease 10 holes of two six hole texas muffin pans. Line bases and shades of whole with baking paper.
2. Place pans on a large oven tray.
3. Drain one can of cherries over small saucepan. Drain remaining can of cherries over a bowl. Reserve this syrup for another use. Place all cherries on absorbent paper to drain.
4. Spoon 1 ½ tsps jam into each panhole. Divide cherries over jam. Prepare cake mix according to packet directions. Stir in choc bits. Divide mixture among pan holes.
5. Cook in a moderate oven 180C dor 30minutes or until cooked when tested. Stand for 5 minutes then turn out onto serving plates.
6. Meanwhile, to make cherry sauce, add brown sugar to cherry syrup in pan. Stir over heat until dissolved. Stir in blended cornflour and water. Bring to boil, stirring until sauce boils and thickens. Remove from heat.
7. Serve cakes, drizzled with warm cherry sauce and whipped cream. Decorate with chocolate curls.
Tip: For an adult only sauce, swap brandy or cherry liqueur for the water.