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Tried and true favourite recipes

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My cake recipe as requested

120 g butter, softened and diced
120g sugar
1 heaped teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
300g cooking apples peeled and quartered with cores removed
2 tsp lemon juice
300g plain flour
2 large eggs
1tsp bicarb
1 punnet raspberries

it’s a thermomix recipe, so I do it all in the same jug, but I have adapted it to be non thermomix :)

grease and flour a deep cake tin (22cmj

mill sugar and spices together in a blender and place in a bowl

chop apple in a blender until quite fine and then cook with the lemon juice so that you have an apple sauce texture

Mix together apple, spiced sugar, flour, bicarb, butter eggs

Add punnet of raspberries and stir through

Pour mixture into prepared cake tin and bake at 170degrees for about an hour.

Leave in tin for 10 minutes and then turn out
 
Last edited:

TomVexille

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Her way of poaching chicken is to bring the water containing garlic lemon and herbs to the boil add the chicken breasts and then turn off the stove remove the pot and leave for about 40 mins. I was very skeptical, but the chicken was the most moist chicken I have eaten. Amazing!!

I will be checking out more of her recipes.
It doesn't seem like it should work but it really does. I'd been using her method for probably a year before I realized that I'd gotten it off her site 🤣
 

Pushka

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I have been going in to Coles just to pick up their free recipe booklet which Ive found has in some recipes to be excellent. The latest one we have both really liked has been chicken breast and roast vegetables cooked in a mix of maple syrup (we use the real stuff but Coles wants people to use their flavoured one) and seeded mustard. Really yummy.
 
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20g olive oil + extra for brushing
40g Parmesan cheese
100g natural yoghurt
50g feta cheese
1 egg
Onion (150g which is approx 1 large onion)
2 garlic cloves
500g lamb mince
1tsp ground coriander
1 tsp ground cumin
1 tsp ground cinnamon
20g tomato paste
2 tsp vegetable paste (this is a thermomix thing and I always have a supply on hand - I assume a vegetable stock cube would do)
2 pinches ground pepper
6 sheets of filo pastry.

once again I have turned a thermomix recipe into an ordinary one (well attempted to anyway).

heat oven to 220 and have a baking dish in the oven

grease a 26cm pie dish

grate Parmesan (or use pre grated)
Grate or finely chop feta

Mix Parmesan, yoghurt, feta and egg in a bowl and set aside

chop onion, garlic and sauté with oil
Add mince, cumin, coriander, cinnamon, tomato paste, vegetable paste and black pepper
Cook until mince is cooked and break up any lumps.

lay the first filo sheet on the pie dish, with sides hanging over the edges and brush with oil. Repeat with other sheets, laying at different angles, so a star shape is formed and all parts of the edges of the pie dish covered.

put the mince into the pie dish and cover with the cheese mixture. Fold the edges of the filo inwards, so the pie is almost covered with a little hole in the centre. Brush with oil as you do.

place the pie dish on the baking tray and bake for 10 to 12 minutes until golden brown.
 

VPS

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20g olive oil + extra for brushing
40g Parmesan cheese
100g natural yoghurt
50g feta cheese
1 egg
Onion (150g which is approx 1 large onion)
2 garlic cloves
500g lamb mince
1tsp ground coriander
1 tsp ground cumin
1 tsp ground cinnamon
20g tomato paste
2 tsp vegetable paste (this is a thermomix thing and I always have a supply on hand - I assume a vegetable stock cube would do)
2 pinches ground pepper
6 sheets of filo pastry.

once again I have turned a thermomix recipe into an ordinary one (well attempted to anyway).

heat oven to 220 and have a baking dish in the oven

grease a 26cm pie dish

grate Parmesan (or use pre grated)
Grate or finely chop feta

Mix Parmesan, yoghurt, feta and egg in a bowl and set aside

chop onion, garlic and sauté with oil
Add mince, cumin, coriander, cinnamon, tomato paste, vegetable paste and black pepper
Cook until mince is cooked and break up any lumps.

lay the first filo sheet on the pie dish, with sides hanging over the edges and brush with oil. Repeat with other sheets, laying at different angles, so a star shape is formed and all parts of the edges of the pie dish covered.

put the mince into the pie dish and cover with the cheese mixture. Fold the edges of the filo inwards, so the pie is almost covered with a little hole in the centre. Brush with oil as you do.

place the pie dish on the baking tray and bake for 10 to 12 minutes until golden brown.
Many thanks for that
 

VPS

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This was yummy

Yotam Ottolenghi's Roasted Butternut Squash with Lentils and Gorgonzola

6 servings PREP: 10 MIN COOK: 30 MIN TOTAL: 40 MIN

Ingredients

1 large butternut squash—unpeeled, halved lengthwise, seeded and cut into ½-inch-thick half-moons or wedges 950g

2 red onions, cut into 1¼-inch-wide wedges 320g

3 tablespoons extra-virgin olive oil, divided, plus extra to serve

10g sage leaves

salt and freshly ground black pepper

½ cup (100g) Puy lentils (or 235g if starting with ready-cooked)

1 large lemon, finely zested to get 2 teaspoons and juiced to get 2 tablespoons

1 garlic clove, crushed

5g parsley leaves, roughly chopped

5g mint leaves, roughly chopped

10g tarragon leaves, roughly chopped

100g Dolcelatte or Gorgonzola cheese, torn into ¾-inch pieces (I just used Meredith Fetta and it was fine.

Method

1. Preheat the oven to 220oC Fan

2. Place the squash and onions in a large bowl with 2 tablespoons of the olive oil, the sage leaves, ¾ teaspoon salt and plenty of pepper. Mix well, then spread out on a large parchment-lined baking sheet. Roast until cooked and golden brown, 25 to 30 minutes. Remove from the oven and set aside to cool for 10 minutes.

3. While the squash is in the oven, fill a medium saucepan halfway with water (if starting with dried lentils rather than ready-cooked) and place over high heat. Once boiling, add the lentils, decrease the heat to medium and simmer until cooked, about 20 minutes. Drain, set aside to cool slightly, then place in a large bowl. Stir in the lemon zest, lemon juice, garlic, parsley, mint, tarragon, ¼ teaspoon salt and remaining 1 tablespoon olive oil.

4. Add the squash and onions to the lentils and stir gently. Transfer to a serving bowl, dot with cheese, drizzle with olive oil and serve.
 
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VPS

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And this went down a treat too. I did have some poached quinces to serve with this but of course by dessert course and a few wines I forgot about them

Persian love cake

Qom chef Gerard Yaxley shares his take on a classic Persian love cake.

15 mins preparation 45 mins cooking plus cooling Serves 8

INGREDIENTS

  • 360 gm almond meal (3 cups)
  • 220 gm raw sugar (1 cup)
  • 220 gm brown sugar (1 cup)
  • 120 gm unsalted butter, softened
  • 2 eggs, lightly beaten
  • 250 gm Greek-style yoghurt, plus extra to serve
  • 1 tbsp freshly grated nutmeg
  • 45 gm pistachios, coarsely chopped (¼ cup)
METHOD

1 Preheat oven to 180C. Combine almond meal, sugars, butter and 1 tsp salt in a bowl, then rub with fingertips until coarse crumbs form. Spoon half the mixture into a lightly buttered and baking paper-lined 26cm-diameter springform pan, gently pressing to evenly cover base.

2 Add egg, yoghurt and nutmeg to remaining crumble mixture and beat with a wooden spoon until smooth and creamy. Pour over prepared base, smooth top, scatter pistachios around edge and bake until golden (35-45 minutes.) Cool completely in pan on a wire rack to room temperature, then serve with extra yoghurt. The cake will keep in an airtight container for up to a week.

https://www.gourmettraveller.com.au/recipes/chefs-recipes/persian-love-cake-8867
 

p--and--t

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Sugar free, gluten free ginger cookies (if you don't like intense flavour, leave out fresh ginger and maybe reduce powdered ginger quantity)

Tools

small bowl
larger bowl
spatula
baking paper
baking tray
cookie cutter

Dry Ingredients

2 cup almond flour/meal
1/2 cup Erythritol or golden monk fruit
1.5 teaspoon powdered ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves

Wet ingredients

1 large egg (or if vegan substitute with 1 tablespoon chia + 3 tablespoon water)
1/4 cup of (melted) coconut oil or butter or oil of choice
1 teaspoon Vanilla extract
1 heaped teaspoon of crushed ginger

Method

Preheat oven to 180C
While hands are clean - Line a baking tray with baking paper - Tear off two additional pieces of baking paper ready to roll out the dough
Combine wet ingredients in a small bowl (if vegan allow at least 10 minutes for chia and water to gel in lieu of egg)
Sift all dry ingredients together in a larger bowl
Add wet ingredients to dry ingredients and combine initially using a spatula and then use one hand to knead the dough until it all comes together
Roll out the dough between two pieces of baking paper to desired thickness
Cut the rolled out dough with a cookie cutter into desired shapes and place on baking tray
Leftover dough can be remoulded by hand into a ball and repeat rolling out, cutting to make additional cookies
Bake for 12-14 minutes until golden brown but not burnt

Comments

Can be consumed when cool but flavours will enhance after 24 hours
Can be stored for up to 2 weeks in a cookie jar/container in pantry

[Appreciate any feedback or suggestions]
 
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I had never heard of that sweetener but I did see it in Coles. Does it have any aftertaste?

Sugar free, gluten free ginger cookies (if you don't like intense flavour, leave out fresh ginger and maybe reduce powdered ginger quantity)

Tools

small bowl
larger bowl
spatula
baking paper
baking tray
cookie cutter

Dry Ingredients

2 cup almond flour/meal
1/2 cup Erythritol or golden monk fruit
1.5 teaspoon powdered ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves

Wet ingredients

1 large egg (or if vegan substitute with 1 tablespoon chia + 3 tablespoon water)
1/4 cup of (melted) coconut oil or butter or oil of choice
1 teaspoon Vanilla extract
1 heaped teaspoon of crushed ginger

Method

Preheat oven to 180C
While hands are clean - Line a baking tray with baking paper - Tear off two additional pieces of baking paper ready to roll out the dough
Combine wet ingredients in a small bowl (if vegan allow at least 10 minutes for chia and water to gel in lieu of egg)
Sift all dry ingredients together in a larger bowl
Add wet ingredients to dry ingredients and combine initially using a spatula and then use one hand to knead the dough until it all comes together
Roll out the dough between two pieces of baking paper to desired thickness
Cut the rolled out dough with a cookie cutter into desired shapes and place on baking tray
Leftover dough can be remoulded by hand into a ball and repeat rolling out, cutting to make additional cookies
Bake for 12-14 minutes until golden brown but not burnt

Comments

Can be consumed when cool but flavours will enhance after 24 hours
Can be stored for up to 2 weeks in a cookie jar/container in pantry

[Appreciate any feedback or suggestions]
 

p--and--t

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I had never heard of that sweetener but I did see it in Coles. Does it have any aftertaste?
Different people have different palates and will have different opinions on the taste.

For baking or icing where a powdery texture is better, I use Erythritol (the truly powdered style for icing can be bought on Amazon). Where brown/raw sugar texture or a treacle type flavour is aimed for I use golden monk fruit.

Some people report a “cooling” aftertaste with these sweeteners, it depends on the recipe to some extent and the other ingredients in the mixture.

When using artificial sweeteners it is essential to know they are not all 1:1 with sugar in quantity/taste. Some are much sweeter than sugar, some only 70%.

I prefer the two mentioned as they are natural plant/fruit extracts rather than the artificial chemical sweeteners that have been linked to or accused of bad health outcomes. The above two are known as sugar alcohols which do not trigger an insulin response in the body which is good for diabetics or those trying to lose weight.

Another alternative is Stevia that is used in Coke products as a sugar replacement.


 
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Thanks for that. It opens a new topic for me.

Different people have different palates and will have different opinions on the taste.

For baking or icing where a powdery texture is better, I use Erythritol (the truly powdered style for icing can be bought on Amazon). Where brown/raw sugar texture or a treacle type flavour is aimed for I use golden monk fruit.

Some people report a “cooling” aftertaste with these sweeteners, it depends on the recipe to some extent and the other ingredients in the mixture.

When using artificial sweeteners it is essential to know they are not all 1:1 with sugar in quantity/taste. Some are much sweeter than sugar, some only 70%.

I prefer the two mentioned as they are natural plant/fruit extracts rather than the artificial chemical sweeteners that have been linked to or accused of bad health outcomes. The above two are known as sugar alcohols which do not trigger an insulin response in the body which is good for diabetics or those trying to lose weight.

Another alternative is Stevia that is used in Coke products as a sugar replacement.


 

VPS

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And other that I like

Middle Eastern Barbequed Eggplant with Tahini Dressing and Pomegranates

Serves 6 as side

Ingredients:

  • 2 medium sized eggplants, sliced into 1cm thick discs
  • ½ bunch chopped coriander
  • ½ cup pomegranate seeds
Marinade

  • Juice of 1 lemon
  • 4 tbs olive oil
  • 1 tsp ground chilli
  • 1 tsp ground cumin
  • 1 tsp ground coriander seeds
  • 1 tsp ground ginger
  • 2 tsp dukkah
  • Sea salt to season
Dressing

  • 2 tbs tahini
  • 2 tbs olive oil
  • 1 tbs water
  • Juice from 1½ lemons
  • 1 clove crushed garlic
  • Sea salt to season
  • We also added a couple of tablespoons of natural yoghurt and that was much nicer


Method:

  • Preheat the barbeque to 200°C and line two baking trays with baking paper.
  • Combine all the ingredients for the marinade in a bowl.
  • Place the eggplant discs flat on the baking trays and spread out evenly.
  • Using a pastry brush, dip it into the marinade and baste each disc with the marinade. Repeat on all the discs, turning each over to coat each side.
  • Put the eggplant into the oven and cook for 30 minutes or until soft in the middle and crispy on the outside. Be sure to turn the eggplant discs over so they cook evenly about half way through cooking.
  • While the eggplant is cooking you can make the dressing. For the dressing, combine all ingredients in a bowl and stir well. The tahini will absorb a lot of the liquid so if it looks a little thick, add a bit more oil, lemon juice or water and taste.
  • Remove the eggplant from the barbeque and place onto a serving tray. Drizzle with dressing and sprinkle with pomegranates and top with coriander. Serve warm.
 

love_the_life

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Sorry no photo but this was very tasty for dinner (and I did make the pasta).

And I can also attest to the yum level of the lamb pie that Flying Mermaid posted.
 
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Sorry no photo but this was very tasty for dinner (and I did make the pasta).

And I can also attest to the yum level of the lamb pie that Flying Mermaid posted.
That looks good - Ms FM likes Ravioli...
 

p--and--t

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Simple No-cook Sugar Free Raspberry Mousse

Leave 1 1/2 cups of frozen berries out on the bench for 5 minutes to soften a little

Beat until thick and creamy 1 cup thickened cream, 1 tablespoon sweetener of choice [I use monkfruit] (or sugar), a dash of lemon juice (optional)

While continuing to beat slowly add the raspberries in smallish groups until all combined rich thick pink and creamy.

Spoon into serving bowls and decorate with a few whole raspberries, choc chips and/or sprinkles of choice.
 
Last edited:

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