http://www.food.com/recipeprint.do?rid=370539
Creamy Pumpkin Soup (From Australia)
By Debbie R. Photo
Photo by Galley Wench
Prep Time: 10 minsTotal Time: 25 minsServings: 6
ABOUT THIS RECIPE
"This recipe is from "Cooking the Australian Way," which says that nearly every family has a version of it. This one sounds good. Haven't made it yet. If you're not looking to hold down fat content or calories, you can double the butter; substitute half-and-half for the evaporated skim milk; and use full-fat sour cream. Use fresh cooked and pureed pumpkin if desired"
INGREDIENTS
2 tablespoons butter
1 large yellow onion, peeled and chopped
1/2 teaspoon curry powder
1 (15 ounce) cans pumpkin
1/4 teaspoon salt
2 cups evaporated skim milk
2 1/2 cups chicken broth ( or vegetable broth)
1/8 teaspoon cinnamon
2 teaspoons minced parsley
1/3 cup nonfat sour cream
DIRECTIONS
Melt butter. Add chopped onion. Cook, stirring frequently, until softened but not brown. Add curry powder; cook 1 - 2 minutes longer. Process this in a food processor or blender. Add pumpkin and salt. Process til smooth. Add evaporated milk. Process again until smooth.
Pour pumpkin mixture back into pan. Stir in broth. Heat slowly over low heat, stirring occasionally. Meanwhile, stir cinnamon and minced parsley into the sour cream.
Serve steaming hot with a dollop of the sour cream mixture atop each bowl.
http://www.food.com/recipeprint.do?rid=142234
Australian Shrimp on the Barbie
By katie in the UP Photo
Photo by Katanashrp
Prep Time: 10 minsTotal Time: 15 minsServings: 8
ABOUT THIS RECIPE
"Posted for 2005 Zaar World Tour. Times DO NOT include marinating."
INGREDIENTS
1/2 cup butter, melted
1/4 cup olive oil
1/4 cup minced fresh herb, parsley and thyme
3 tablespoons fresh lemon juice
3 large garlic cloves, crushed
1 tablespoon minced shallot
salt and pepper
1 1/2 lbs shrimp, unpeeled medium to large
spinach leaves ( to garnish)
lemon slice ( to garnish)
DIRECTIONS
Combine first 8 ingredients in large bowl. Mix in shrimp. Marinate at room temperature 1 hour or in the refrigerator 5 hours, stirring occasionally.
Prepare barbecue with medium hot coals. Thread shrimp on narrow skewers. Grill until just opaque, about 2 minutes per side.
Line platter with spinach. Arrange skewers on platter. Garnish with lemon and serve.
http://alldownunder.com/australian-food/pavlova-recipe.htm
Australian Pavlova
Who invented it ... Aussie or Kiwi ?
We only care that it tastes good!
Ingredients for Base
as needed
butter, melted
dusting
corn flour (cornstarch)
6
eggs, separated
280
grams (1¼ cups)
sugar, caster (sugar, granulated)
½
teaspoon
vanilla essence (vanilla extract)
2
teaspoons
corn flour (cornstarch)
1
teaspoon
white vinegar
Method for Base
1.
Preheat your oven to 120°C ( 250°F ). Line an oven tray or flat pan with foil or baking paper (wax paper). Brush with melted butter and dust with cornflour. Shake off the excess.
2.
Take a spoon and gently mark out a 23cm ( 9 inch) diameter circle in the dusted cornflour. This is the guide you will follow when you put the meringue on the pan. (see tip below)
3.
Use an electric mixer to whip the egg whites in a clean dry bowl (see tip below) until soft peaks form.
4.
Very slowly add sugar
(about 1 tablespoon at a time) beating well as you go.
Continue until all the sugar is fully dissolved (see tip below) and the meringue is thick and glossy.
5.
Now add vanilla, cornflour and vinegar to your meringue. Beat only until these new ingredients are mixed in thoroughly.
6.
Spoon the meringue into the circle you marked on the foil lined pan. Using a small spatula, smooth the side and top of the Pavlova base and make little peaks around the top edge.
7.
Bake for 1 to 1½ hours or until it feels dry to the touch.
8.
Turn off the oven and leave the door ajar with the Pavlova base still inside to cool down slowly.
9.
When the base is completely cold, move it to a serving plate. You can also store it in an airtight container to complete later as needed.
Ingredients for Top
300
ml (1¼ cups)
whipping cream (heavy cream)
2
tablespoons
icing sugar, sifted
1
lime, juiced
2
bananas, sliced thin on an angle
3
kiwi fruit, peeled, thinly sliced
2
star fruit, thinly sliced
Method for Top
1.
Use an electric mixer to whip the cream and icing sugar in a medium bowl. Whip until it forms firm peaks.
2.
Spoon the whipped cream on the top of the base.
3.
Pour the lime juice into a glass or ceramic bowl and add the banana slides. Toss to coat and then drain.
4.
Decorate the top of the base with the fruit.
Serves 6 to 10 depending on how big you cut the slices.
Leftover Pavlova can be stored in the refrigerator overnight, however, it can absorb moisture from the air causing it to lose its crunchy crispness. You can use this as an excuse to finish off that last piece sitting there!
http://allrecipes.com/recipe/9816/anzac-biscuits-i/?origin=detail&metric=false
Anzac Biscuits I
Recipe By:Sharon McAllister
"Traditional recipe from Australia and New Zealand. Associated with the joint public holiday (ANZAC Day) to commemorate the Gallipoli landings during WW1."
Ingredients
1 cup quick cooking oats
3/4 cup flaked coconut
1 cup all-purpose flour
1 teaspoon baking soda
1 cup white sugar
1/2 cup butter
1 tablespoon golden syrup
2 tablespoons boiling water
Directions
Mix oats, flour, sugar and coconut together.
In a small saucepan over low heat, melt the syrup and butter together. Mix the soda and the boiling water and add to the melted butter and syrup.
Add butter mixture to the dry ingredients. Drop by teaspoons on greased cookie sheets (or baking paper).
Bake at 350 degrees F (175 degrees C) for 18 to 20 minutes.
