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    Midlands Morsels, Treasures from Tasmania
    Midlands Morsels, Treasures from Tasmania
    Midlands Morsels, Treasures from Tasmania
    Ebook243 pages1 hour

    Midlands Morsels, Treasures from Tasmania

    By Susan Woldenberg Butler

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    About this ebook

    Ever wonder what people cook at the ends of the earth? This cookbook includes traditional and modern recipes from Colonial and present-day Tasmania.

    Some of the recipes have been modernized, and some left as Colonial cooks used them over one hundred years ago.

    Rediscover some durable standards and make a few of your own.

    Happy cooking!

    LanguageEnglish
    PublisherSusan Woldenberg Butler
    Release dateJul 1, 2012
    ISBN9781476074368
    Midlands Morsels, Treasures from Tasmania
    Author

    Susan Woldenberg Butler

    The late Susan Woldenberg Butler was a freelance writer and co-founder of the Benevolent Organisation of Development, Health & Insight (BODHI). She served on the International Editorial Board of the medical humanities journal Hektoen International. She lived with her husband, Colin, in Canberra and before then in Campbell Town, Tasmania, Australia. She published two books of medical fiction: Secrets from the Black Bag (Royal College of General Practitioners Publications, December, 2005) and Black Bag Moon, Doctors' Tales from Dusk to Dawn (Radcliffe, June, 2012: http://www.radcliffe-oxford.com/books/bookdetail.aspx?ISBN=1846199700). She completed the third book in the series, Black Bag Fix but it has not yet been published. Her widower may be reached at through her website and also www.bodhius.org

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      Book preview

      Midlands Morsels, Treasures from Tasmania - Susan Woldenberg Butler

      SAVOURIES

      I never get any home cooking. All I get is fancy stuff.

      HRH the Duke of Edinburgh

      CHEESE STRAWS (1909)

      tmp_ef5a0b58c0139c9933f470481fc35f37_2X_ZVg_html_m16d46b53.png

      2 oz butter

      2½ oz flour (½ C)

      3 oz plain cheese

      1 oz Parmesan cheese

      Yolk of 1 egg

      1 tsp juice

      Salt to taste

      1/8 tsp cayenne

      Grate cheese, mix butter lightly into flour, add cheese, salt and cayenne, beat egg yolk and lemon juice together, mix into a stiff paste. Roll out 1/8 inch thick, cut into strips 4 inches long and 1/8 inch wide, roll out remains of paste, stamp into rounds with a plain cutter 1¼ inches in diameter, cut out middle with smaller cutter, leaving a ring. Bake at 180°C for 10 minutes, or until pale fawn color and crisp; when done leave on sheet until cold. To serve, fill each ring with a bundle of straws, and arrange tastefully on a dish.

      CHEESE STRAWS (2003) Leah Staak, student

      tmp_ef5a0b58c0139c9933f470481fc35f37_2X_ZVg_html_m16d46b53.png

      1 C plain flour

      65g butter or margarine

      1 egg, beaten

      1 C grated cheese

      1 level tsp salt

      Pinch of pepper

      Place rack in centre of oven. Preheat oven 375°F (gas) or400°F (electric). Grease oven tray. Sift flour, salt and pepper. Rub in butter and cheese. Mix well. Add egg and sufficient water to make a thick dough. Roll out very thinly and cut into straws 6 cm x 2 cm. Bake 180°C about 5-8 minutes, without browning. Cool on oven tray.

      CHEESE STRAWS (2005) Roseann Kent

      tmp_ef5a0b58c0139c9933f470481fc35f37_2X_ZVg_html_m16d46b53.png

      Puff pastry

      1 egg, beaten

      Parmesan cheese, grated

      Roll pastry out thinly, cut into strips ¼ inch wide, brush with egg and roll in cheese. Twist ends (left thumb and fingers toward you, right ones away), place on oven tray and bake in oven preheated to 185°C for 10-15 minutes. For variety, substitute sesame seeds for cheese.

      HOT CRAB DIP Raye McSweeney

      tmp_ef5a0b58c0139c9933f470481fc35f37_2X_ZVg_html_m16d46b53.png

      This dip is fabulous for many occasions, Raye says.

      170g crab meat

      250g cream cheese

      1Tbs horseradish

      Salt and pepper

      Combine all of the above ingredients, pile into an ovenproof bowl, cover with breadcrumbs and dot with butter. Bake at 350°F until hot and bubbling. Serve with toasted Lebanese bread or crackers.

      BACON SAVOURY Bae Lyne

      tmp_ef5a0b58c0139c9933f470481fc35f37_2X_ZVg_html_m16d46b53.png

      4 eggs

      ½ C Kraft cheese

      1 lg onion, chopped finely

      ¼ lb bacon, finely chopped and cooked

      Fry onion and bacon together. Beat eggs. Add cheese, bacon and onion. Spread on buttered, sliced bread and place on a buttered oven tray. Bake until brown in moderate oven. Keeps in fridge.

      BACON SLICE Melissa Brain

      tmp_ef5a0b58c0139c9933f470481fc35f37_2X_ZVg_html_m16d46b53.png

      1 lg egg, lightly beaten

      1 med onion, finely sliced

      4-5 Tbs tomato sauce

      4-5 Tbs Worchestershire sauce

      3 C cheese, grated (Mozzarella)

      6 rashers bacon, cooked and diced

      6-8 slices bread, sliced for toast

      Salt and pepper to taste

      Mix egg, sauces, onion and cheese. Butter bread. Top with wet mix. Sprinkle bacon on top. Cook in oven 125°C until bread toasted. Can be served hot or cold. Wet mix best if left covered in fridge for 1 hour for flavours to infuse.

      CHEESE BISCUITS Barbie Pitt

      tmp_ef5a0b58c0139c9933f470481fc35f37_2X_ZVg_html_m16d46b53.png

      1 C self-raising flour

      1 tsp salt

      ½ tsp cayenne

      ½ C desiccated coconut

      4 oz (125g) butter

      ¾ C grated tasty cheddar cheese

      Sift flour, salt and cayenne into a bowl. Rub in butter. Add grated cheese and coconut and mix to form dough. Roll into small balls, place on greased oven tray and flatten with a fork. Place in moderate oven and bake for 10 minutes or until golden. Remove and cool on wire rack.

      TOAST ROUNDS Elvina Brown

      tmp_ef5a0b58c0139c9933f470481fc35f37_2X_ZVg_html_m16d46b53.png

      Top toast rounds with rounds of cucumber, then spread with cream cheese and red caviar.

      CREAM CHEESE DIP

      tmp_ef5a0b58c0139c9933f470481fc35f37_2X_ZVg_html_m16d46b53.png

      This is beautiful and easy, and is a less expensive version of the French cheese spread, Boursin.

      250g cream cheese (low-fat okay)

      125g butter or margarine, softened

      1 clove garlic

      2 Tbs chives

      Chop garlic and put through press, or mince finely. Combine all other ingredients, form into an attractive ball and chill. Use less or more of all the ingredients as you wish.

      REFRIED BEAN DIP Joy Mort

      tmp_ef5a0b58c0139c9933f470481fc35f37_2X_ZVg_html_m16d46b53.png

      435g refried beans

      2 avocadoes

      35g taco seasoning mix

      250 mL sour cream

      1½ C cheese, grated

      2 sm tomatoes, chopped very small

      6-8 shallots or chives, chopped very small

      Mash refried beans and spread in a serving dish. Mash avocadoes and spread on top of beans. Mix together sour cream and seasoning mix and spread on top of avocados. Sprinkle on some grated cheese, shallots or chives, then tomato and more cheese and shallots/chives. Serving dish size should be no smaller than 20 cm in diameter and 5 cm deep.

      CRUNCHY THAI CHICKEN & PEANUT CAKES

      tmp_ef5a0b58c0139c9933f470481fc35f37_2X_ZVg_html_m16d46b53.png

      Marina Lyne finds this recipe from Fingerfood (Murdoch Books) especially nice.

      3 tsp brown sugar

      1 Tbs fish sauce

      ¾ C (120g) toasted peanuts, chopped

      350g chicken mince

      1 Tbs red Thai curry paste

      ½ C (40g) breadcrumbs

      1 Tbs lime juice

      2 Tbs sweet chilli sauce

      2 Tbs fresh coriander, chopped

      ½ C oil

      3 fresh kaffir lime leaves, very finely shredded

      1 banana leaf, cut into 24 x 5 cm square pieces

      Extra sweet chilli sauce to serve

      Dissolve sugar in fish sauce, then place in large bowl with chicken mince, peanuts, breadcrumbs, curry paste, lime juice, lime leaves, sweet chilli sauce and coriander. Mix well. Divide the mixture into 24 small balls. They will be quite soft. Flatten the balls into discs about 1.5 cm thick. Lay them in a single layer on a tray, cover with plastic wrap and refrigerate for 30 minutes.

      Heat oil in heavy frying pan and cook cakes in batches for 2-3 minutes each side, or until firm and golden. Drain on crumpled paper towels. Place a chicken cake on each square of banana leaf and top with a dash of sweet chilli sauce. Secure with a toothpick for serving.

      SOUP

      Soup of the evening, beautiful soup!

      Lewis Carroll, Alice’s Adventures in Wonderland (1865)

      PEANUT SOUP

      tmp_ef5a0b58c0139c9933f470481fc35f37_2X_ZVg_html_m16d46b53.png

      This is delicious and disappears quickly.

      1½ lb best stewing beef, cut into 1-inch cubes

      6 C water

      Beef stock powder or cubes to taste (omit if desired)

      1 lg onion, finely chopped

      1 C smooth peanut butter (chunky okay)

      1 green capsicum (green pepper), seeded and chopped

      1 Tbs pimiento, chopped (optional)

      Pepper and salt to taste

      In a saucepan bring beef, water, stock or beef powder, pepper and salt (if used) to a boil. Lower heat, cover and simmer 2 hours or until beef is tender.

      Place peanut butter in a bowl and gradually add 1 C of broth from pan, stirring until peanut butter is dissolved. Add peanut mixture back to soup, a little at a time, stirring constantly. Add capsicum (green pepper). Simmer, uncovered, 15 minutes. Stir in pimiento and serve. Serves 4-6. This recipe freezes well, so you may wish to double it. You could use

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