Sticky Toffee Pudding

For a printable version of this recipe, click here.

Serves 10

Ingredients

Main

• 3/4 lb. pitted dates

• 1/2 cup of butter or margarine

• 1 1/2 cups all-purpose flour

• 1/2 teaspoons baking powder

• ½ teaspoon of baking soda

• 3/4 of cup firmly packed brown sugar

• 3 large eggs

Toffee sauce

• 3 cups whipping cream

• 1/4 cup batter

• 1 1/2 cups of sugar

• 1/4 cup light corn syrup or golden syrup

Method

1. In a large pan, combine dates and 1 1/2 cups of water. Bring to a boil over high heat and stir often until most of the water is absorbed, 5 minutes or so. Watch carefully to avoid scorching. Let cool at least 15 minutes. Butter and flour a 9-inch square pan. In a bowl, mix 1 1/2 cups of flour with baking powder and baking soda. In a food processor, process well-cooked dates until smooth. Add 1/2 cup of butter, sugar, eggs, and flour mixture. Process until well blended. Pour batter into pan and spread level. Bake in 325 degrees Fahrenheit oven until cake springs back when lightly pressed in the center and edges begin to pull from pan, 30 to 40 minutes. Let cool in pan 5 minutes, then turn out onto a rack. Cut warm cake in half horizontally.

2. Rinse and dry baking pan. Pour about half cup sticky toffee sauce into pan. Lay cake bottom, cut side up, in pan. Pour about two cups hot toffee sauce over cake. Lay cake top, cut side down, in pan pour remaining hot sauce evenly over it. Let's stand at least 30 minutes. Invert a flat, rimmed plate over pan; Holding containers together, turn over and lift pan off cake. Cut into rectangles and transfer to plates. Serve with lashings of bird’s custard.

3. To make the toffee sauce; In a 6 quart pan over high heat, boil 1 1/2 cups of whipping cream, 1 1/2 cups of sugar, quarter cup batter, and quarter cup light corn syrup or golden syrup, stirring frequently until golden brown, 6 to 8 minutes. Remove from heat and immediately stir another 1 1/2 cups of whipping cream into pan. Return to high heat and stir until sauce comes to a rolling boil, one to two minutes. Use source hot, or cool slightly. Can chill and keep for up to two days; Stir over high heat until hot. Makes approximately 3 1/2 cups.

Recipe is from member Joyce Hickey,
taken from the DBE ‘A Treasure of Recipes’ Cookbook by DBE Idaho.

Crumpets

For a printable version of this recipe, click here.

Makes about 12

Ingredients

• 10 fluid ounces milk

• 2 fluid ounces water

• 1 teaspoon Castor sugar

• 1 tablespoon dried yeast

• 8 oz strong plain flour

• 1 teaspoon salt

• Butter for greasing rings

Tools

• Heavy based frying pan or griddle

• Egg cooking rings or English muffin rings

Method

1. Heat the milk and water together in a small saucepan until it is hand hot, then pour into a jug. Stir in the sugar and dried yeast and leave it in a warm place (over a heating vent or on top of a dryer when running). Leave for 10 to 15 minutes until there is a good frothy head on it.

2. Meanwhile sift the flour and salt into mixing bowl. Make a well in the center and when the yeast mixture is Frothy pour it all in. Next, use a wooden spoon to work the flour into the liquid gradually and beat well at the end to make a perfect smooth batter. Cover the bowl with a tea towel and leave to stand in warm place for about 45 minutes, by which time the batter will have become light and frothy.

3. To cook the crumpets: grease the inside of the rings well and grease the frying pan before placing it over medium heat. Arrange the rings in the frying pan and then and when the pan is hot, spoon in batter either one tablespoon for egg rings or half fill muffin rings. Cook for about four to five minutes (tiny bubbles will appear on the surface and then suddenly they will burst leaving the additional holes). Take a spoon and fork, lift off the ring, and turn the crumpet over. Cook on the other side for about one minute only. Re grease and reheat the rings and the pan before cooking the next batch of crumpets. Serve crumpets while still warm, generously buttered. If you are making crumpets in advance, then reheat them by toasting lightly on both sides before serving.

Recipe is from member Lorraine Bowring,
taken from the DBE ‘A Treasure of Recipes’ Cookbook by DBE Idaho

Chocolate Tiffin (Chocolate Biscuit Cake)

For a printable version of this recipe, click here.

Ingredients

• One packet of rich tea biscuits

• 6 oz of butter

• 3 tablespoons golden syrup

• 2 oz cocoa powder

• 3 oz glace cherries

• 4 oz raisins

• 6 oz dark chocolate (optional)

Method

1. Crush all the rich tea biscuits into fine crumbs. Sieve cocoa powder, quarter cherries. Melt the butter and syrup together. Stir in the cocoa powder, raisins, cherries, and biscuit crumbs. Mix until well coated in the butter and syrup. Press mixture into a lined 9-inch square tin. Place in fridge to set. Turn out and cut into 16 squares.

2. Optional: coat with melted chocolate and allowed to cool before cutting up

Notes

• Substitute: Graham crackers are a suitable alternative to rich tea biscuits (cookies)

Recipe is from member Felicity Arnold,
taken from the DBE ‘A Treasure of Recipes’ Cookbook by DBE Idaho.

Bobotie

For a printable version of this recipe, click here.

A South African classic. Serves 8.

Ingredients

Main

• 1-kilogram minced lamb or beef or mixture of the two

• Butter & vegetable oil

• 2 onions, chopped

• 2 ml crushed garlic

• 5 ml. of ground turmeric

• 15 ml. Curry powder

• 2 slices of bread, crumbled

• 60 ml. of milk

• Finely grated rind and juice of half small lemon

• 1 egg

• 5 ml. of salt

• Milled black pepper

• 100 grams of dried apricots, chopped

• 1 granny Smith apple, peeled, cored, and chopped

• 60 ml. of sultanas

• 50 grams of slivered almonds, roasted in a dry frying pan

• 6 lemons, orange, or Bay leaves

Topping

• 250 ml. of milk

• 2 eggs

• 2 ml. of salt

Method

1. Set the oven at 160 degrees Celsius. Butter a large casserole dish. Heat butter and oil in a saucepan and fry the onion and garlic until translucent. Stir in the Curry powder and turmeric and cook briefly until fragrant. Remove the pot from the heat. Mix in the minced meat. Mix together the bread crumbs, milk, lemon rind and juice, egg, salt, pepper, apricots, apple, sultanas, and almonds. Pile into the casserole dish and level the top. Roll up the leaves and bury them at regular intervals. Cover with foil and bake for one and a quarter hours. Increase the oven temperature to 200 degrees Celsius.

2. Mix together the topping milk, eggs, and salt (you may require extra topping if you've used a very large casserole), pour over the top, and bake, uncovered for a further 15 minutes until cooked and lightly browned. Serve with yellow rice and Blatjang.

Recipe is from member Sheila Davey,
taken from the DBE ‘A Treasure of Recipes’ Cookbook by DBE Idaho.

Nasi Lemak

For a printable version of this recipe, click here.

The National dish of Malaysia is called Nasi Lemak meaning “creamy rice.” This dish consists of rice cooked in coconut milk topped with a chili sauce and served with beans, cucumber, and boiled eggs. Traditionally it is served wrapped in banana leaves. Often served as a breakfast, it also makes a great meal for lunch or dinner too.

Ingredients

Creamy Rice

• 400ml / 2 cups coconut milk

• ½ inch piece fresh root ginger, peeled and finely chopped

• ¼ tsp ground ginger

• 1 lemongrass stalk

• 1 Bay leaf

• 350g / 1 ½ cups rice (Basmati or Long grain)

• Salt

• 14floz / 1 ¾ cups water

Sambal (Sweet Chili Sauce)

• 2 tbsp vegetable oil

• 1 onion, thinly sliced

• 1 garlic clove, finely chopped

• 1 tsp shrimp paste

• 1–2 tsp red chili paste

• 250g / 1 cup dried anchovies, soaked in water and drained

• 1 tbsp sugar

• 250ml/1 cup tamarind paste mixed with 400ml/ 1 ½ cups water

Garnish

• 4 eggs, hard boiled, peeled, and halved

• 1 cup vegetable oil for frying

• ½ cup dried white anchovies

• 1 cup peanuts,

• ½ cucumber, thinly sliced

Method

1. Put the coconut milk, ginger, lemongrass, rice, water, and a pinch of salt in a large saucepan. Stir, and cook over a medium heat for 15–20 minutes, or until the rice is cooked and all the liquid has been absorbed.

2. To make the chili sauce, heat the oil in a frying pan and fry the onion and garlic for 5–7 minutes, until soft. Add the shrimp paste, chili paste, and most of the soaked anchovies and stir. Add the sugar and a pinch of salt and pour in the tamarind mixture. Simmer until it reduces to a thick paste. Set aside.

3. In a large skillet or wok, heat 1 cup of vegetable oil over medium-high heat. Deep-fry the dried white anchovies for 3 minutes, or until crispy. Remove with a slotted spoon and place on paper towels. Toast the peanuts in a dry frying pan.

4. Pick the lemongrass and Bay leaf out of the rice and discard. Put the rice in a small bowl and press down until it is compacted. Upturn the rice in the middle of the plate or Banana/Pandam leaf. Serve the sweet chili sauce over the warm rice, with the peanuts, fried anchovies, cucumbers, and eggs on the side.

Platinum Pudding (Lemon Swiss Roll and Amaretti Trifle)

For a printable version of this recipe, click here.

Ingredients

For the Swiss rolls

• 4 large free-range eggs

• 100g/3½oz caster sugar, plus extra for dusting

• 100g/3½oz self-raising flour, sieved

• Butter, for greasing

For the Lemon Curd

• 4 large free-range egg yolks

• 135g/4¾oz granulated sugar

• 85g/3oz salted butter, softened

• 1 lemon, zest only

• 80ml/2½fl oz fresh lemon juice

For the St Clement’s jelly

• 6 gelatine leaves

• 4 unwaxed lemons

• 3 oranges

• 150g/5½oz golden caster sugar

For the custard

• 425ml/15fl oz double cream

• 3 large free-range egg yolks

• 25g/1oz golden caster sugar

• 1 tbsp cornflour

• 1 tsp lemon extract

For the amaretti biscuits

• 2 free-range egg whites

• 170g/6oz caster sugar

• 170g/6oz ground almonds

• 1 tbsp amaretto

• Butter or oil, for greasing

For the chunky mandarin coulis

• 4x tins mandarins, around 300g each

• 45g/1¾oz caster sugar

• 16g/½oz arrowroot (2 sachets)

• ½ lemon, juice only

• For the jewelled chocolate bark

• 50g/1¾oz mixed peel

• 1 tbsp caster sugar (optional)

• 200g/7oz white chocolate, broken into pieces

For assembly

• 600ml/20fl oz double cream

Directions

1. To make the Swiss rolls, preheat the oven to 180C/160C Fan/Gas 4. Grease and line the 2 Swiss roll tins with baking paper. In a large bowl, beat the egg and sugar together with an electric hand whisk for approximately 5 minutes or until light and pale. Using a metal spoon, gently fold in the flour. Divide between the two tins and bake for 10–12 minutes or until the sponges are lightly golden and cooked through.

2. Sprinkle some extra caster sugar on two sheets of baking paper then turn the sponges out onto the sugared paper. Peel off the paper from the underside and, while still warm, roll them both up from the short end into a tight spiral using the paper to help. Leave to cool.

3. To make the lemon curd, place the egg yolks, granulated sugar, butter, lemon zest and lemon juice in a glass bowl over a saucepan of simmering water (don’t let the bowl touch the water). Whisk until combined and whisk continuously as the curd cooks until thickened. This should take about 15 minutes. Pour into a clean bowl and set aside to cool.

4. To make the St Clement’s jelly, soak the gelatine leaves in cold water for 5 minutes to soften. Using a vegetable peeler, peel 6 strips from a lemon and 6 strips from an orange and put these into a saucepan with the sugar and 400ml/14fl oz water. Bring to a simmer over a medium heat, stirring occasionally until the sugar has dissolved. Remove from the heat and discard the peel. Squeeze the water out of the gelatine and stir into the pan until dissolved then leave to cool. Squeeze the lemons and oranges, so you have 150ml/5fl oz of both lemon and orange juice. Stir into the pan then strain the jelly through a fine sieve into a jug and chill until cool but not set.

5. To make the custard, place the cream in a saucepan over a gentle heat and bring it up to simmer, stirring occasionally with a wooden spoon. In a bowl, whisk together the egg yolks, sugar, cornflour and lemon extract, then gradually pour the hot cream into the bowl whilst whisking continuously. Immediately return the whole lot back to the saucepan and continue whisking over a gentle heat until the custard is thick and smooth. Pour the custard into a jug or bowl, cover the surface with greaseproof paper and leave to cool.

6. To make the amaretti biscuits, preheat the oven to 180C/160C Fan/Gas 4. In a large bowl, beat the egg whites until firm. Mix the sugar and almonds gently into it. Add the amaretto and fold in gently until you have a smooth paste.

7. Place some baking paper on a baking tray and lightly brush with butter or oil. Using a teaspoon, place small heaps of the mixture approximately 2cm/¾in apart, as they will expand during cooking. Bake for approximately 15–20 minutes or until golden brown. Remove from the oven and set aside to cool.

8. To make the chunky mandarin coulis, strain two tins of mandarins. Discard the juice and put the fruit into a saucepan with the sugar and heat gently until broken down. Remove from the heat. In a small bowl, slake the arrowroot with 2 tablespoons cold water then add to the warm mandarins. Add the lemon juice and mix well before pouring into a large bowl. Strain the remaining two tins of mandarins and add the fruit to the bowl then leave to cool completely.

9. To make the jewelled chocolate bark, if the peel feels wet or sticky, roll in the caster sugar to absorb any moisture. Melt the white chocolate in a bowl sitting over a saucepan of gently simmering water. Pour the white chocolate onto a baking tray lined with baking paper and scatter over the mixed peel. Leave to set then break into shards.

10. To assemble, unroll the cooled Swiss rolls and spread with the lemon curd. Roll back up again and slice one into 2.5cm/1in slices and place upright around the bottom edge of the trifle dish so the swirl is visible. Slice the other Swiss roll into thicker pieces and use these to fill the bottom of the dish, ensuring the top is roughly the same level as the slices that line the edge. Use off-cuts of sponge to fill any gaps.

11. Pour the St Clement’s jelly over the Swiss roll layer and set aside in the fridge to completely set. This will take approximately 3 hours. Once set, pour over the custard then arrange a single layer of amaretti biscuits, keeping a few back for the top. Pour over the mandarin coulis. In a large bowl, whip the double cream until soft peaks form then spoon this over the coulis. Crumble over the reserved amaretti biscuits and decorate with the chocolate bark shards.

Notes

• As a shortcut for this recipe, you can use ready-made versions for most of the components and just make the Swiss rolls and mandarin coulis from scratch. For the lemon curd, use 300g/10½oz ready-made lemon curd. Instead of the St Clement’s jelly, use 1 packet of lemon-flavoured jelly and follow the packet instructions to make 568ml/1 pint. For the custard, use 500ml/18fl oz ready-made custard. For the biscuits, use 100g/3½oz ready-made amaretti biscuits.

• Instead of making the jewelled chocolate bark, you can finish this trifle by scattering over the reserved amaretti biscuits, mixed peel and 50g/1¾oz white chocolate chunks.

Khichdi

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The Republic of India is the seventh-largest country in the world. Its landscape ranges from snow-covered mountains to tropical beaches. The cultural influences of the cuisine of India also vary considerably. Regional differences such as mountains, coastal, and desert also play a large part in the cuisine as does the seasonal availability of ingredients. These are some of the reasons why India does not have an official National dish. Khichdi is a dish that is recognized by the majority of the population as the National dish and is considered a symbol of national unity and diversity.

Ingredients

• 1 cup whole mung beans

• 1 cup basmati rice

• 8 cups water

• 2 teaspoons salt

• 1 ½ teaspoons ground fenugreek seeds

• 1 teaspoon ground black pepper

• ¾ teaspoon ground turmeric

• ¼ teaspoon asafoetida powder

Directions

1. Soak mung beans in water for at least 4 hours.

2. Soak basmati rice for at least 10 minutes.

3. Drain and rinse mung beans and rice, separately, until water runs clear.

4. Place mung beans in a large pot.

5. Cover with 8 cups water; bring to a gentle boil.

6. Cook for 10 minutes.

7. Add rice, salt, fenugreek, pepper, turmeric, and asafoetida powder.

8. Reduce heat, cover, and simmer gently until water is absorbed, about 30 minutes.

9. Remove from heat; keep covered and let stand for up to 30 minutes before serving.

Recipe by Idena Suzanne, courtesy of www.allrecipes.com

Hainanese Chicken and Rice

For a printable version of this recipe, click here.

Singapore is an island nation, consisting of one large island and many smaller islands surrounding it, located of the coast of Malaysia. It has little variation on weather other than monsoon season when it rains more frequently than usual. Its cuisine has had many cultural influences from the countries that surround it, Malaysia, China, Japan, and Korea, as well as India, and Britain. This is largely due to Singapore being an important international port. Interestingly, a common greeting among the Singaporean Chinese is “have you eaten?”. Hainanese Chicken and Rice is generally considered to be one of Singapore’s’ national dishes. It originated in Hainan China and brought over to Singapore by immigrants and soon became popular.

Ingredients

Rice

• 2 cups white rice (rinsed)                               

• 1-inch piece of ginger (thinly sliced)                  

• 1 clove of garlic (crushed)                   

• 1 tbsp vegetable oil                         

• 3 cups chicken stock

Chicken

• 1 whole chicken                

• 4 pandan leaves                

• 3 tsp salt                            

• 1 2-inch piece of ginger (thinly sliced)

• 3 spring onions                

• 2 tsp sesame oil                

• 1 cucumber (peeled and sliced)                    

• Water                  

• Coriander sprigs

Method

Rice

1. Heat the vegetable oil in a large pot.

2. Sauté the garlic and ginger in the oil, then add the rice and cook for two (0:02) minutes.

3. Add three cups of chicken stock and stir to combine.

4. Reduce heat to a simmer and place a lid on the pot.

5. Cook for fifteen (0:15) minutes until the liquid has absorbed.

6. Turn off the heat and let it stand for ten (0:10) minutes with the lid on.

Chicken

1. Bring 8 cups of water to a boil.

2. Flavor the water by adding a teaspoon of salt and the pandan leaves.

3. Rub the rest of the salt over the chicken and place the ginger and green onions into the body cavity.

4. Place the chicken, breast side down, into the pot of boiling water, and cover with a tight-fitting lid.

5. Cook the chicken for forty-five (0:45) minutes.

6. Turn off the heat and let stand for one (1:00) hour to allow the meat to continue cooking in the residual heat.

7. Uncover the pot, remove the chicken, and place it in a large container of iced water for five (0:05) minutes.

8. Remove the chicken and drain well, then pat dry with paper towels.

9. Remove the ginger and green onions from the chicken.

10. Lightly brush the chicken with sesame oil.

11. Cut the chicken into pieces and then place on a serving platter.

12. Garnish with cucumber slices and sprigs of coriander.

13. Serve the chicken with the rice, along with an assortment of spicy sauces.

Recipe from www.nationalfoods.org

Malt Loaf

For a printable version of this recipe, click here.

Ingredients

• 8 ounces self-rising flour

• Half level teaspoon salt

• Half level teaspoon bicarbonate of soda

• 3 ounces golden raisins/sultanas

• 2 tablespoons (4 ounces) golden syrup

• 2 tablespoons (4 ounces) malt extract

• Half pint of milk

• One egg

Method

1. Sift flour and add bicarbonate of soda and salt into a bowl.

2. Add sultanas/golden raisins.

3. In another bowl over a pan of boiling water, melt golden syrup and malt extract, and then gradually add milk.

4. Make a well in the center of the dry ingredients and gradually add the melted syrup mixture and the beaten egg and beat well until you have a smooth consistency.

5. Pour into well-greased loaf pan.

6. Bake in center of oven at 375degrees for 50 to 60 minutes until golden and springy to touch.

7. Cool and store in airtight tin for at least two days before serving.

8. Makes approximately 12 slices. Serve with butter.

Recipe by Wendy Hendricks from the Sandringham Chapter cookbook

Ackee and Saltfish

For a printable version of this recipe, click here.

Jamaica has had many varied cultural influences on its cuisine, including the introduction of crops not native to the Island. Tropical fruits and spices grown locally feature heavily and were incorporated into dishes brought over from elsewhere and therefore infused over time, into the Jamaican cuisine. One crop that was introduced to the island was the Ackee, a fruit native to Ghana. This prepared fruit is a key ingredient in Jamaica’s National dish- Ackee and Saltfish, a popular breakfast meal.

Serves 2-4

Ingredients

• ½-pound salt fish

• Fresh ackee soaked, or tinned ackee

• 1 medium onion, chopped

• 1 small sweet pepper (yellow/red or green), julienned

• 1 medium tomato, chopped

• 2 cloves of garlic, minced

• 1 teaspoon scotch bonnet pepper, chopped finely (omit if you don’t want the dish spicy)

• 2 stalks scallion, chopped

• 1-2 tablespoons extra virgin olive oil

• Salt and pepper to taste

Method

1. Put saltfish to soak in cold water for about 1 hour.

2. Pour off water; add fresh water and boil until tender.

3. De-bone and flake the saltfish.

4. Heat oil and sauté onion, garlic, scallions, tomatoes, scotch bonnet pepper and sweet pepper until tender, about five to six minutes.

5. Add flaked saltfish, fresh or canned ackee and black pepper.

6. Toss lightly; cover and allow to stand over low heat for about 2 minutes.

Notes

• Serve alongside breadfruit, hard dough bread, dumplings, fried plantain, or boiled green bananas.

Recipe from www.jamacainn.com

Gingerbread Cookies

For a printable version of this recipe, click here.

Ingredients

• 1 cup packed brown sugar

• 1/4 cup shortening

• 1/2 cups dark molasses

• 2/3 of a cup cold water

• 7 cups sifted flour

• 2 teaspoons baking soda

• 1/8 teaspoon ground ginger

• 1 teaspoon allspice

• 1 teaspoon cinnamon

• 1 teaspoon ground cloves

• 1/2 teaspoon salt

Method

1. Mix brown sugar, molasses, shortening, and water together in a large bowl.

2. Stir in remaining ingredients.

3. Cover and refrigerate for two hours.

4. Preheat oven to 350 degrees.

5. Roll dough out 1/4 inch thick on floured surface.

6. Cut with floured cookie cutters.

7. Place 2 inches apart on a lightly greased cookie sheet.

8. Bake 10 to 12 minutes.

9. Remove from pan and cool completely on a wire rack.

10. Decorate with frosting, colored sugar or candies.

Recipe by Iris Sirban from the Sandringham Chapter cookbook

Banbury Puffs

For a printable version of this recipe, click here.

Ingredients

• 8 ounces of plain flour

• 3 ounces of Crisco shortening

• 3 ounces of butter

• Cold water to mix

• Pinch of salt

• One beaten egg

• 4 ounces of raisins

• 4 ounces of golden raisins/ sultanas

• 2 ounces light brown sugar

• One ounce of butter

• 2 tablespoons of milk

• One teaspoon mixed spice [all spice]

• Sift flour and salt

Method

1. Cut cold Crisco and three ounces of butter into cubes and add to the flour.

2. Mix in lightly with fingertips until it resembles bread crumbs.

3. Add cold water a little at a time, kneed into a rough dough.

4. If it gets too wet add a little more flour.

5. Roll on a well-floured board or work surface turning and folding several times to achieve layers in the pastry.

6. Cover with plastic wrap and refrigerate and rest for 20 minutes.

7. Melt one ounce of butter in a saucepan, add the brown sugar, mixed spice, and raisins and set aside to cool.

8. Roll pastry to a quarter-inch thick and cut into 3 x 3-inch squares.

9. Spoon fruit mixture in the middle of each square.

10. Fold over the corners of the pastry diagonally one side to the middle and the opposite side to just pass middle so that the edges seal on top of each other.

11. Moisten edges with beaten egg and milk to seal firmly and brush tops to glaze.

12. Let them sit for 20 minutes.

13. Bake at 350 for 15 to 20 minutes or until golden brown, then sprinkle with sugar and let cool.

Notes

• For an alternative filling: cherries, apples, pears

Recipe by Wendy Hendricks from the Sandringham Chapter cookbook

Maids of Honour

 For a printable version of this recipe, click here.

Ingredients

• 6 ounces of self-rising flour

• Quarter teaspoon salt

• 1 -1/2 ounces of Crisco shortening

• 1 -1/2 ounces of butter

• 5 to 7 teaspoons of cold-water

• Jam or lemon curd

• 2 ounces of butter

• 2 ounces of sugar

• 2 ounces of self-rising flour

• 1 egg, beaten

Method

1. Mix the 6 ounces of flour and salt in a bowl.

2. Rub in the Crisco and butter with fingertips.

3. Using a knife, mix in the cold water to form a stiff dough.

4. Turn onto floured work surface.

5. Roll out pastry, cut into rounds (use a small drinking glass if you do not have a cookie cutter).

6. Line tart tins (small muffin tin will do) with each round or pastry.

7. The pastry will come partway up the sides.

8. Place small amount of jam or lemon curd in bottom of each case.

9. Cream remaining butter and sugar; fold in beaten egg and flour.

10. Place a teaspoon of this mixture into each case.

11. Bake 375 to 400 degrees for 20 minutes and cool on a wire rack.

Recipe by Wendy Hendricks from the Sandringham Chapter cookbook

Lemon Curd

For a printable version of this recipe, click here.

Ingredients

• 1 lb. white granulated sugar

• 6 oz. butter

• 4 eggs beaten

• 3 large lemons

Method

1. Sterilize 4-1 lb. glass jars and lids.

2. Wash lemons and pat dry.

3. Using a fine mesh grater, grate the skin of the lemons into a bowl, then cut the lemons in half, squeeze out the juice and add it to the bowl of grated peel.

4. Melt the butter in a double saucepan, add the sugar, lemon juice, and grated lemon rind, and stir well Keep stirring gently until the sugar is dissolved.

5. Add beaten eggs and stir consistently until the mix is well thickened.

6. Cool and pour into sterilized jars, cap immediately, and store in the refrigerator.

Recipe by Evelyn Hickling from the Sandringham Chapter cookbook

Fish Cakes

For a printable version of this recipe, click here.

Ingredients

• 8 ounces of cooked white fish- free from bone and skin

• 8 ounces of cooked mashed potatoes

• Salt and pepper

• 2 beaten eggs

• 1 ounce of seasoned flour

• 4 ounces of dried bread crumbs

Method

1. Combine fish and potatoes and add half the beaten eggs.

2. Season with salt and pepper and form into one ball.

3. Divide into four pieces shape each piece into a round and then roll in the seasoned flour dip in the remaining egg and finally roll in bread crumbs shaking off any surplus.

4. Fry and shallowed oil turning during the cooking time to ensure even browning on all sides.

5. Drain well and serve hot.

Recipe by Mary Roussos from the Sandringham Chapter cookbook

Steak Pie

For a printable version of this recipe, click here.

Ingredients

• 1 lb. of Ground Steak

• 1 Onion, Finely Chopped

• 2 Ounces of Butter

• 2 Cups of Water

• 8 Ounces of Sliced Mushrooms

• 2 Teaspoons of Steak Sauce

• 1 Dash of Hot Pepper Sauce

• Salt and Pepper

• Flour

• 1 Bay Leaf

• Parsley to Taste

Method

1. Cut up the steak into one-inch cubes and dredge with seasoned flour (flour, salt and pepper).

2. Melt the butter and add the meat.

3. Brown lightly, remove and place meat in a large saucepan.

4. Brown the onions with the fat remaining in the pan and then add to the meat in the other saucepan.

5. Add the Bay leaf, parsley water. Mushrooms, steak sauce, and pepper sauce.

6. Simmer for about one hour or until meat is tender.

7. Thicken gravy with a little seasoned flour mixed into a paste with cold water.

8. Remove from heat and allow mixture to cool somewhat before transferring to a deep pie dish.

9. Cover with short crust pastry. Make a couple of steam holes in the top decorate with pastry leaves and brush with beaten egg and water.

10. Bake at 450 degrees for about 20 minutes.

Notes

• One bottle of Guinness may be substituted for the two cups of water. Make sure you have 16-ounce liquid.

• If desired frozen puff pastry or flaky pastry may be used for the topping in lieu of short crust.

Recipe by Dorothy Russell from the Sandringham Chapter cookbook

Cawl

For a printable version of this recipe, click here.

The official National dish of Wales is ‘Cawl’ pronounced ‘cowl’. It is a stew made with lamb or beef, bacon, cabbage and leeks and other seasonal vegetables. The ingredients would differ from region to region and from season to season. Traditionally the broth from the stew would be served first and then the meat and vegetables. There is a saying associated with the stew: "Cystal yfed o'r cawl â bwyta's cig," which translates to "It is as good to drink the broth as to eat the meat." Cawl can be served with plain oatmeal dumplings or current dumplings called “Trollies” or homemade bread and Welsh cheese. Traditionally, it would be served in a wooden bowl with a carved wooden spoon.

Serves 6

Ingredients

• 2 lbs. lamb, middle neck or shoulder, or beef or a ham hock

• 1 onion, roughly chopped

• 6 medium potatoes – peeled and chopped

• 3 carrots – peeled and chopped

• 1 small swede (rutabaga) or 2 parsnips – peeled and chopped

• 2 leeks – washed and sliced (if out of season, use sliced green onions)

• 1 small bunch fresh parsley

• Vegetable stock

• Salt and pepper

Directions

1. Place the meat in a large saucepan, cover with water and bring to the boil. Simmer for 2-3 hours over a low heat. Leave overnight to cool and the following day skim off any fat that has risen to the surface and remove the bones (the meat should be tender enough to fall off the bone)

2. Add the potatoes, carrots, swede or parsnips and simmer until cooked. Add more vegetable stock if required at this point. Season with salt and pepper.

3. Finally add the shredded leeks and just before serving throw in the roughly chopped parsley. You can thicken the Cawl if required with a paste made with flour and water or fine oatmeal.

4. Serve with thickly sliced bread and mature Caerphilly cheese.

Veldt

For a printable version of this recipe, click here.

Namibia, while having no official national dish, regards the pap and meat dish as their nation’s favorite. Pap is a cornmeal porridge served with meat, cabbage, or fish and is a common staple among many African nations. Another favorite food is Veldt. This is a dense bread first introduced by European settlers. Not having many of the traditional ingredients available to them to make the bread they were used to having, they produced Veldt, meaning ‘bread of the wild’ using alternative ingredients and cooking methods. This spiced, heavy bread can be prepared and cooked by a campfire and served hot with butter.

Ingredients

• 1/4 cup margarine

• 3 1/2 cups whole-meal flour

• 4 teaspoons baking powder

• 1/4 cup brown sugar

• 1/2 teaspoon salt

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon ground cloves

• 1/4 teaspoon allspice

• 5 1/4 ounces skimmed milk

• 1 egg, beaten

• 1 teaspoon vegetable oil

Directions

1. Sift flour, baking powder and salt in a bowl. Mix in the sugar and spices, and then add the margarine. Rub the margarine into the mix until it is crumbly.

2. Form a well in the middle and pour in the milk and egg. Mix together into a stiff dough and put on a floured board. Knead dough for 10 minutes until smooth.

3. Grease the inside of a loaf tin with the oil. Cook for around 45 minutes in a 375 degrees F oven. The cooked loaf should sound hollow when tapped.

Recipe from cdkitchen.com

Dholl Puri

For a printable version of this recipe, click here.

The cuisine of Mauritius is a blend of Creole, Chinese, European, and Indian influences, but French cuisine is the most prominent, with seafood being a staple of the island nation's cuisine. The National dish is a popular street food called Dholl Puri: a yellow split pea flatbread filled with bean curry and the islands famous sweet tomato, ginger, and herb sauce.

Ingredients

For the Lentil Filling:

• 1 cup Chana Dal (Yellow Split Peas)

• 2 cups Water

• 1 teaspoon Ground Cumin

• ½ teaspoon Ground Turmeric

• To taste Salt

For the Dough:

• 3 cups All-purpose flour*

• As needed Lentil cooking liquid or Water

• 2 tablespoons Oil, plus more for cooking dholl puri

• To taste Salt

Instructions

Make the Lentil Filling:

1. If you have time, soak chana dal for 30 minutes. This will expedite the cooking process. Otherwise, simply rinse and drain the lentils.

2. Combine lentils with water in a medium-size saucepan. Bring to a boil on high flame. Lower the heat and simmer the lentils until they are very tender but not mushy. Drain and reserve the cooking liquid. Spread the cooked dal on a wide plate and let cool completely.

3. Once cooled, grind to a smooth powder along with ground cumin and salt. Divide the mixture into small lemon size balls, about 12-15. Set aside.

Prep the Dough:

1. While the lentils are cooling, make the dough. In a mixing bowl, combine the flour, salt and turmeric. Add the reserved dal cooking water and oil. Mix and knead until a soft, pliable dough forms. Add more water, if needed. Cover and set aside for 15-20 minutes.

Make Dhal Puri:

1. Divide the dough into 12-15 equal size pieces. Flatten them out into a flat disc and make a depression in the middle. Place the dough ball in the depression and bring the dough ends over the filling encasing it.

2. Gently flatten it. Repeat with the remaining dough and filling. Coat the stuffed dough with flour to avoid sticking together. On a lightly floured work surface, roll each stuffed dough ball into a thin roti - the thinner the better.

3. Place the stuffed roti on a preheated griddle or tawa. Cook on medium-high flame until lightly golden and tiny brown spots form on both sides. Brush with oil while cooking. Repeat with the remaining dough and dal filling.

Notes

• Soaking the split pea lentils for about 30 minutes expedites the cooking process.

• Add a pinch of red chili powder or ground pepper to add spice to the filling.

• Make sure that the lentils are completely cooled before blending. If not, the mixture might become pasty instead of a powder. This will make stuffing dholl puri difficult. So, take your time and allow the lentils to cool.

• If you are in a hurry to cool the lentils, then spread them out on a kitchen towel and place a small fan next to it.

• Try to roll the flatbread as thin as possible for the best texture.

• Dholl puri taste perfect when served warm or at room temperature. If you have any leftovers, then let them cool completely before wrapping them in foil. Then store them in the fridge for up to 2 days or freeze them for up to 1 month.

• To reheat, wrap the flatbread in damp paper-towel and microwave until heated through.

Recipe from cookshideout.com

Nihari

For a printable version of this recipe, click here.

There seems to be some debate over what dish could be considered Pakistan’s National Food. Many say that Biryani is the unofficial national dish. Some argue that this meal is a regional preference. Another contender for the title is Nihari. This is a strong, spicy meat stew slowly cooked, so the meat is tender, and the flavor is rich. Often made with either beef, lamb, mutton, goat, or chicken on the bone and cooked overnight, ready for breakfast in the morning.

Ingredients

Spices

• 1/2 piece of a small star anise

• 1-2 small bay leaves

• 1-inch piece cinnamon stick

• 2-3 whole cloves ground into a powder using a mortar and pestle

• 2-3 green cardamom pods seeds removed and ground into a powder using a mortar and pestle

• 1/2 tsp fennel seeds ground into a powder using a mortar and pestle

• 1/2 tsp paprika powder

• 1/2 tsp coriander powder

• 1/2 tsp cumin powder

• 1/4 tsp turmeric

• 1/4-1/2 tsp Asian red chili powder or cayenne

• 1/4 tsp crushed red chili flakes

• 1/4 tsp black pepper powder

• 1/8 tsp garlic powder (optional)

• Pinch nutmeg

• 1/2 tbsp Nihari Masala Powder

Nihari

• 1/3 cup canola or other neutral oil

• 1 tbsp ghee or butter

• 1 large onion thinly sliced

• 5-6 garlic cloves crushed

• 3/4-inch piece ginger crushed

• 1 1/4 tsp salt or to taste

• 1/4 cup atta flour

• 3 1/2 - 4 cups water

• 1 lb. beef stew or shank pieces - about 1 1/2 inch cubed

Garnish

• Crispy fried onions

• 1-inch piece ginger julienned

• 1 lemon sliced

• 1/4 bunch fresh cilantro chopped

• 1-2 green chilies chopped 

Instructions

1. Heat a medium pot over medium-high heat. Heat oil and ghee and add the whole spices.

2. Add onion and sauté until golden, about 10 minutes. Add the garlic and ginger and continue to sauté until the raw smell disappears, about 30 seconds.

3. Add beef and stir-fry for about 5 minutes or until it changes color.

4. Lower the heat and add the powdered spices and salt and sauté for about 20 seconds.

5. Carefully pour this beef mixture into your Crockpot or slow cooker.

6. Add the water and stir to mix. Cook on low for 8-10 hours (preferable) or high for 6-7 hours, or until the beef is fall-apart tender. Cooking times will vary depending on your meat and slow cooker.

7. Toward the end of your cooking time, remove your whole spices and take out a cup of the liquid of the Nihari into a bowl. Let it cool a little by adding an ice cube to it. Place the atta in another bowl. Bit by bit, add the Nihari liquid to the atta to form a smooth slurry. Slowly add this slurry back into the crockpot while stirring to prevent clumps. Let it cook for another 30-45 minutes. Serve hot with the garnishing and naan or sheermal.

Recipe from teaforturmeric.com