I am a believer that leftovers should be utilised! This recipe is for leftover roast pork, but you could use any meat you liked. It is a good one as the elderly like it because it is soft, and the young like it because the sultanas and apples make it sweet! I love it because it is delicious and easy!!
500g leftover roast pork, sliced
A handful of sultanas
A handful of chopped parsley
1 ½ cups cooked rice
2 tsp smoked paprika
¾ cup vegetable stock
Dash apple cider vinegar
4 apples, diced
2 tsp caster sugar
Place the apple, caster sugar and a dash of water in a saucepan and let it simmer for ten minutes. Add everything else, combining things well. Keep on a low heat and stir every now and then for twenty minutes. Serve with steamed vegetables or on its own! This is a great dish, enjoy!
Figs are just scrumptious! So when asked to bake a little something for a Parish event this is what happened because I had a pack of dried figs in the cupboard. It is pretty simple and isn’t too time consuming. Another reason this slice is fabulous is that adults and children both love it! Have a go, you just might fall in love!
2 cups plain wholemeal flour
180 g butter
½ cup brown sugar
1 tsp vanilla essence
Pack of dried figs
1 tablespoon brown sugar, extra
Dash of water
Slice up the dried figs and place in a small saucepan. Add the brown sugar and a dash of water. Allow to simmer down on low heat for 20 minutes. Set aside to cool. Whilst that is cooling get your base done! Put your softened butter, brown sugar, vanilla and flour in a mixing bowl and combine. When the mix is together check it out. If you think it is too sticky, add a little more flour. Too dry and put a dash of water in. Roll out the mix on a piece of baking paper until about half a centimetre high. Lift the baking paper holding the rolled dough into an oven slice tray. Trim any edges or fill in any spots with trimmings if it isn’t quite perfect. Your fig mixture will be cooled by now, so pop it into your blender (I used my nutribullet) and blitz for a few seconds until it is a paste. Spread the fig mixture over the base. Bake at 180 degrees Celsius for 25 minutes and let it cool in the pan. Cut into squares and eat! This keeps for a couple of days, but won’t last that long!! Enjoy!
Sitting at the dinner table dear hubby announces “Let’s have a self-saucing butterscotch pudding for dessert”. Bless his cotton socks. I did not have any golden syrup to make it, but I did have maple, and hence, the maple pudding was born! I am so thankful he did that because we prefer the maple as it is less insanely sweet than the golden syrup, and the kids just love this! I hope you enjoy it, it really does warm your heart!
125 ml milk
60 g butter
1 tsp vanilla essence
¾ cup caster sugar
¼ cup maple syrup or malt rice syrup if you want it less sweet
1 cup self-raising flour
½ cup brown sugar for on the top
A big drizzle of maple syrup for on the top
2 cups boiling water for on the top
Stir the butter, essence and milk over low heat in a saucepan until melted together. Add the caster sugar and take off the stove. Add the flour and maple syrup, stirring until well combined. Spray a little olive oil to cover a deep oven proof dish, then pour in the batter. Sprinkle the brown sugar over the top, and drizzle some more maple syrup onto the top too. Now gently pour over 2 cups of boiling water. Bake at 180 degrees Celsius for around 40 minutes. It will look like a spongey cake on the top, but when you break through with a spoon the true nature of the beast will reveal itself. An inch of sauce baby!! Serve on its own or with ice-cream! This is scrumptious! I hope you love it!
This recipe is so versatile – I have baked this damper in an oven, wrapped in foil under coals in a fire, and even divided it into small portions and wrapped it around sticks to cook on top of the fire flames! It is an Italian take on our national dish, I do sincerely hope you enjoy it. We certainly do!
3 cups self-raising flour
60 g butter
½ cup milk
½ cup water
Handful rosemary, chopped
Sprinkle of sea salt
Olive oil to drizzle
Place the flour in a bowl and make a well in the middle. Add the water, milk and butter, stirring with a flat steel knife. Add the rosemary and sea salt. Knead the damper on a floured surface and add a little more flour if you need. Shape into a log or circle, then drizzle olive oil over the top. Place the damper on a baking tray and pop him in the oven at 210 degrees Celsius for about 30 minutes. He will be golden brown and smell adorable, just like a real Aussie bloke! I hope you enjoy this modern take on our outback dish!