http://www.aussiecooking.com.au/cook Australian Recipes and Cooking en-us Filling can be made a day ahead; keep, covered, in refrigerator. PASTRY 1/2 cup wholemeal plain flour 1/2 cup white plain flour 45g butter 1 teaspoon grated lemon rind 1 egg yolk, lightly beaten 2 tablespoons lemon juice Approximately 1/3 cup grated tasty cheese MUSHROOM FILLING 30g butter 5 green shallots, chopped 375g mushrooms, chopped 1 tablespoon white plain flour 1/4 cup skim milk 1/4 cup grated parmesan cheese Pastry: Lightly grease 12 shallow patty pans. Sift flours into medium bowl, rub in butter. Stir in rind, egg yolk and enough juice to mix to a firm dough. Turn pastry onto lightly floured surface, knead lightly until smooth, cover, refrigerate for 30 minutes. Roll pastry out thinly, cut out 12 x 8cm rounds, press into prepared pans, trim edges Cover each case with greaseproof paper, fill with dried beans or rice. ba«e in moderately hot oven for 5 minutes. Remove beans and paper, bake further 5 minutes or until golden brown, cool. Place 1 level tablespoon of filling into each case, sprinkle with tasty cheese. Bake in moderately hot oven for about 10 minutes or until cheese has melted Mushroom Filling: Melt butter in medium saucepan, add shallots and mushrooms, stir over low heat for about 5 minutes (or microwave on HIGH for about 4 minutes) or until liquid has evaporated. Stir in flour, stir over medium heat for 1 minute (or microwave on HIGH for 1 minute). Remove from heat, gradually stir in milk, stir over high heat (or microwave on HIGH for about 2 minutes) until mixture boils and thickens; cool. Stir in parmesan cheese. Makes 12. http://www.aussiecooking.com.au/cook/links/detail/1055 Wed, 16 May 2012 14:32:16 GMT http://www.aussiecooking.com.au/cook/links/detail/1055 125g bran 125g soft brown sugar 225g mixed dried fruit 300ml milk 125g wholewheat self-raising flour Mix together the bran, sugar and fruit in a bowl. Stir in the milk and stand for 1 hour. Stir in the sieved flour and transfer the mixture to a greased 450g loaf tin. Cook in a preheated moderate oven (180°C) for 1.5 to 2 hours or until cooked. Allow to cool before turning out and serve sliced, with butter. Makes one l 450g loaf. http://www.aussiecooking.com.au/cook/links/detail/1049 Sat, 14 Apr 2012 13:14:10 GMT http://www.aussiecooking.com.au/cook/links/detail/1049 250g mixed dried fruit, chopped 1/2 cup sugar 150 ml cold tea, strained 1 egg, beaten 1 tablespoon ginger or orange marmalade 250g wholewheat self-raising flour Place the dried fruit in a large bowl with the sugar. Pour over the strained cold tea and leave to stand overnight. Next day stir in the egg, marmalade and flour and mix well. Spoon into a buttered 1 kg loaf tin (pan). Bake in a preheated moderate oven (160°C) for 1.5 hours, or until firm. Leave to cool in the tin (pan) for 5 to 10 minutes before turning out on to a wire rack. Allow 2 to 3 days for maturing before cutting. Makes one 1 kg loaf. http://www.aussiecooking.com.au/cook/links/detail/1048 Sat, 14 Apr 2012 12:51:38 GMT http://www.aussiecooking.com.au/cook/links/detail/1048 2 cups self raising flour 1/2 cup brown sugar 1 teaspoon salt 1 teaspoon cinnamon 8Og butter 40g butter, melted 2/3 cup milk 1/4 cup finely chopped nuts or desiccated coconut Scone Dough: Grease and paper line the base of a Ring Cake Pan Sift Hour and salt into a large mixing bowl. Rub in butter with the fingertips. Stir in milk. Drop by table-spoonsful into prepared Pan. Cinnamon Crumble: Combine brown sugar, cinnamon, melted butter and nuts and sprinkle over scone dough. Bake in a hot oven (220°C) for 20 to 25 minutes or until cooked. http://www.aussiecooking.com.au/cook/links/detail/1047 Fri, 13 Apr 2012 20:29:42 GMT http://www.aussiecooking.com.au/cook/links/detail/1047 60g butter, softened 1/3 cup milk 3/4 cup self raising flour 1 egg 1/4 teaspoon salt 1/2 teaspoon vanilla essence 1/2 cup sugar A little sifted icing sugar Grease, flour and paper line the base of a Bar Cake Pan. In a mixing bowl place butter and stir to soften. Sift flour and salt. Add to butter with sugar and milk. Beat for two minutes. Add egg and vanilla essence Beat for a further two minutes. Spoon into prepared Pan and bake in a moderately hot oven (190°C) for 30 to 35 minutes. Allow to cool in the Pan for 10 minutes before turning out on to a wire rack. When cold, slice top off cake and fill with Chocolate Surprise Filling. Replace top and sprinkle wilh icing sugar. Chocolate Surprise Filling 1 cup cream 1/4 cup cocoa 1/2 cup icing sugar 1/4 teaspoon salt Combine all ingredients in a small mixing bowl and beat until thick. http://www.aussiecooking.com.au/cook/links/detail/1046 Fri, 13 Apr 2012 20:16:52 GMT http://www.aussiecooking.com.au/cook/links/detail/1046