38861302 With Love Betty Smith Brandon Luci

8/8/2019 38861302 With Love Betty Smith Brandon Luci

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h Love,

ty Smith.

ollection of traditional family

ipes

mpiled by

ndon Luci

ume I


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Betty.

2010 Brandon Luci. All right Reserved. Plain scones

n flour, for dusting

ups self-raising flour

g butter, cubed

o 1 1/4 cups milk

m and whipped cream, to serve

heat oven to 200C. Lightly dust tray with flour. Sift selfraising flour into a large bowl. rub butter into flour until mixture resembles breadcrumbs.ke a well in the centre. Add 1 cup of milk. Mix with a flatbladed knife until mixture forms a soft dough, adding more milk if required. Turn onto atly floured surface. Knead gently until smooth (don't knead dough too much or scones will be tough).

dough into a 2cm-thick round. Using a 5cm round cutter, cut out 12 rounds. Press dough together and cut out remaining 4 rounds. Place scones

o prepared baking tray, 1cm apart. Sprinkle tops with a little plain flour. Bake for 20 to 25 minutes or until golden and well risen. Transfer to a wirek. Serve warm with jam and cream.

d dates, current, sultanas etc. for variety.

mpkin scones

blsp butter

cup sugar

teaspoon salt

gg

up mashed pumpkin (cold)

ups Self raising flour

thod:

at together butter, sugar and salt with electric mixer.

d egg, then pumpkin and stir in the flour.


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n on to floured board and cut.

ce in tray on top shelf of very hot oven 225-250c for 15-20 minutes.

mpkin Butter

cold mashed pumpkin

C Softened Butter

C Brown Sugar

sp nutmeg

sp cinamon

sp Ginger

eam in a bowl until smooth and

en. Serve on Pumpkin Scones.


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NZACS

up (150g) plain flour

up (90g) rolled oats

up (85g) Ward McKenzie desiccated coconut 3/4 cup (155g) brown sugar

5g butter

bs golden syrup

sp bicarbonate of soda

heat the oven to 160C. Line two baking trays with non-stick baking paper. Sift the flour into a large bowl. Stir in the oats, coconut and browngar.

the butter, golden syrup and 2 tbs water in a small saucepan. Stir over a medium heat until melted. Stir in the bicarbonate of soda.

ur the butter mixture into the flour mixture and stir until combined.

l level tablespoons of mixture into balls. Place on the trays, about 5cm apart.

ss with a fork to flatten slightly. Bake for 10 minutes or until golden brown.

aside on the trays for 5 minutes, then transfer to a wire rack so it cools completely.

mingtons

redients For Cake

cup butter

ggs

ch of salt

vanilla

cup sugar

/2 cups self raising flour

cup milk

mingtons

redients For Icing

ups icing sugar

g tablespoon butter


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cup cocoa

sp vanilla

ups coconut

ablespoons boiling hot water

cup milk

mingtons

thod

eam the butter and sugar together for about 8

nutes

en beat In the eggs and vanilla

x in milk and flour with the mixture Pour the mixture into a greased square baking tray Put in oven and bake for 30 mins on 180 C

ow the cake to cool

ce the cake has cooled, cut the cake into squares To add the icing, add all of the ingredients for icing, except the coconut, with boiling water in awl until it is quite thin

at the square pieces with the icing Roll the lamingtons in the coconut

ave the lamingtons in an airtight container and leave in the refrigerator for a couple of hours (preferably overnight)

oy your delicious Aussie lamingtons

onge Cake

ggs

0g castor sugar

0g Self Raising flour

ablespoons warm milk

grams melted butter

thod:

-heat the oven to 180 C (moderate oven). Separate the eggs, beat the egg whites until fluffy. Add sugar and beat until stiff.

d in the melted butter, sifted flour and milk, with wooden spoon until mixed through. Remember the more you stir, the heavier the cake.

ur the mix in a lined, greased cake tin and cook in the oven for 15-20 minutes.


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den Syrup Dumplings

mplings:

g Butter (2 tablespoons), room

mperature

0g Self Raising Flour (1 cup)

arge Egg, beaten (61g)

ml Whole Milk (3 tablespoons)

rup:

ups water

0g Golden Syrup (2/3 cup)

ml Lemon Juice (2 tablespoons)

g Butter (3 tablespoons)

den Syrup Dumplings

heat oven to 190 c

ce syrup ingredients in a medium

ucepan and stir until sugar has dissolved. Bring to the boil.

anwhile, rub butter into flour. Add egg and milk to mix into a dough. You have your choice of baking or simmering the dumplings.

aking, place teaspoonful's of dough in a greased deep pie dish. Pour boiling syrup over dumplings and bake for 20-30

nutes, until a skewer comes out clean. If simmering, drop teaspoons of dumpling batter into the boiling syrup and simmer until cooked.

rve with custard, cream or ice-cream.


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elets

ups self-raising flour

easpoon salt (optional)

cup caster sugar

gg

up (250mL) milk (2 drops vanilla ess. In) 1 tablespoon butter

flour and salt, add sugar, drop

beaten egg into the middle of the bowl and stir.

wly add enough milk to make a thick batter. Beat well until smooth.

at a non-stick pan over a medium heat, melt teaspoon butter and drop heaped spoonfuls of mixture into the pan.

p when top is slightly set and bubbles are formed, about two min each side.

mon Roast Chicken

esh raw chicken

emon + juice of other half

prig rosemary

c (small bunch) torn sage leaves

on salt


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sh cracked pepper

sh olive oil

mon Roast Chicken

heat oven to 180c.

ff chicken with lemon, sage,

emary sprig.

zzle with olive oil & lemon juice. Sprinkle over Pepper and onion salt.

ast for 1 hour per kilo of chicken

size 20 = 2 hours)

spy Roast Potatoes

el and cut potatoes evenly.

r boil until just cooked.

ol completely.

htly dust in 1 tbs corn flour + 1

plain flour.

at 1 c oil oil in pan, fry

atoes until golden brown, or

at oil on stove, pour over

atoes in a pre heated pan, cook

ery hot oven (200c) for ten to

en minutes.

variation, add herbs to flour.


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mb Casserole

g lamb forequarter chops (you could use any cut of lamb)

olive oil

dried rosemary or 3 stalks of fresh rosemary

sp powdered mixed spice

cup plain flour

rge carrots, chopped

talks celery, chopped

arge onions, chopped

few potatoes if you wish, diced

balsamic vinegar

up dry white wine

420g cans diced tomatoes

/2 cups water

mb Casserole

eat oven to 180 degrees C

-stem rosemary if using fresh and

it with 1tsp of olive oil, and the mixed spice in the mortar and pestle

d mash until rosemary fragrance is

eased into the oil.

sh oil onto one side of the lamb

d dust all sides with flour, set aside Chop all vegetables and set aside

oil in bottom of casserole dish/pan and put on the stove, heat oil until

zles. Brown lamb well a few pieces at a time and set aside on a plate.

mb casserole

en all the lamb is brown, keep the

sserole dish on heat and add balsamic vinegar to the dish - this will caramelise, but stir around the bottom of the pan as it will help dislodge anynt bits.

d the veges and stir to ensure all covered with vinegar, and add white wine. Continue stirring until they are soft (about 3-4 mins). Add tomatoes andter and then return your lamb back to dish. Put lid on and put in the oven.

n down the heat to 150 degrees and leave for 3 hours.

rve on a bed of country mash

atoes or rice.


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den Syrup Pudding

5g margarine

0g white sugar

ggs, beaten

teaspoon vanilla essence

5g self-raising flour

ablespoons milk

ablespoons golden syrup

den syrup Pudding

eheat oven to 175 degrees C. Grease a 1 litre heat proof bowl or basin.

arge bowl, cream together margarine and sugar. Add, a little at a time each of the beaten eggs, vanilla and flour, until well mixed. Fold in milk toke a smooth consistency.

ur syrup in bottom of prepared basin and layer batter over the top. Cover basin with firmly tied baking paper covered with foil. Line a deep bakingy with a damp kitchen towel. Place basin on towel inside the tray, and place in the oven. Fill the tray with boiling water to reach halfway up the sides

he basin.

am in the oven for 1 to 1 1/2 hours, or until pudding springs back when touched. Check during cooking to se if the water needs topping up. Inverto serving plate and serve warm.

mon chilled Cheesecake

se

0g Nice biscuits

0g butter, melted (the amount you

ed may vary, depending on the type

biscuits you use)

ing

5g cream cheese, softened


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5g (1 can) sweetened condensed

k

5ml (1/2 cup) fresh lemon juice

pping

0ml (1 cup) cream, sweetened with

gar to taste and whipped until thick Lemon chilled Cheesecake

e a food processor or blender to finely crush the biscuits. Combine crushed biscuits with melted butter. Firmly press biscuit mixture into a 23cm

meter (base measurement), 3cm deep flan pan or pie plate. We use a rectangular dish if we want to serve the cheesecake in small squares.ce base in fridge to chill while making filling.

at cream cheese in an electric mixer until completely smooth and creamy. Stop the machine occasionally and use a spatula to scrape down thee and base of the bowl. With the mixer running, gradually drizzle in the condensed milk (stop to scrape the bowl down occasionally). Add the lemone and beat until combined. The mixture should thicken when the lemon juice is beaten in. If your filling is a little lumpy at this stage, you can pass itough a fine strainer. Spread filling over base. Place cheesecake in an airtight container and refrigerate for at least 8 hours to allow the cheesecakeset.

sic Biscuits

sic biscuit:

5g softened butter

cup sugar

ch salt

up plain flour

up self raising flour

gg

ash of milk

heat the oven to 180c. Cream butter and sugar. Add the salt & egg, mix.

d the flour cup at a time, and mix with each addition. Add splash of milk if needed. Knead the dough until it is smooth & supple, then roll it into ae or thick snake. Chill for 1 hour. Cut into cm segments, arrange on lightly greased & floured tray.

ke for 8 to 10 minutes for a lesser time for a nice soft biscuit, longer time for a harder biscuit just keep an eye on them.

cken Soup

ablespoon vegetable oil

medium onions, cut into medium dice 1 whole chicken (about 4 pounds), breast removed and split; remaining chicken cut into 2-inch pieces

t


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ay leaves

arge carrot, peeled and sliced 1/4-inch thick

elery stalk, sliced 1/4-inch thick 1/2 teaspoon dried thyme leaves

ups (3 ounces) hearty egg noodles

ound black pepper

cup minced fresh parsley leaves

cken Soup

at oil over medium-high heat in a large soup kettle. Add half of chopped onions and all chicken pieces (reserve breast). Saut

il chicken is no longer pink, 5 to 7 minutes. Reduce heat to low, cover and simmer until chicken releases its juices, about 20

nutes.

rease heat to high; add 2 quarts water along with whole chicken breast, 1 teaspoon salt and bay leaves. Bring to a simmer, then cover, reduceat to low and barely simmer until chicken breast is cooked and broth is rich and flavourful, 20

utes longer.

move chicken breast from kettle; set aside. When cool enough to handle, remove skin from breast, then remove meat from bones and shred intoe-size pieces; discard skin and bones. Strain broth into a large bowl and discard any remaining chicken pieces and bones.

m fat from broth and reserve 2 tablespoons. (Broth and meat can be covered and refrigerated for up to 2 days.) Return soup kettle to medium-h heat. Add reserved chicken fat. Add remaining onion, along with carrot and celery. Saut

il softened, about 5 minutes. Add thyme, broth and shredded chicken. Simmer until vegetables are tender and flavours meld, 10 to 15 minutes.

d noodles and cook until just tender, about 5 minutes. Adjust seasonings, adding salt, if necessary, and pepper, stir in parsley and serve.

ef Stew

kg chuck or blade steak, cut into

ge cubes

g plain flour

sp paprika

400g can peeled tomatoes in juice 1 glass white or red wine

nions, diced

oves garlic, sliced

tick celery, finely sliced

medium potatoes, cut into large

nks

t

shly ground black pepper

ef Stew

heat oven to 180C.

l beef in flour mixed with paprika (easiest to do in a plastic or paper bag). Put into an enamelled, cast-iron casserole that will hold all theredients comfortably with not too much extra space.


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iz tomatoes and their juice in a food processor, or crush roughly with a wooden spoon, and add to meat. Add remaining ingredients to casseroled stir. Press a piece of baking paper over contents and cover with lid. Cook in oven, undisturbed, for 2 hours. Taste for seasoning. Check if meat isder and cook longer, if necessary.

h stew

kg cheap beef trimmed and cut in 1 inch cubes

00g carrots cut in quarter inch

00g onions. Each onion quartered

6 to 20 large potatoes , halved

large stalks of celery cut to about 1 inch

Large Parsnips

c chopped parsley

alt and Pepper

h stew

ce the beef in a large pot and cover with water do not use a lid.

ng to a gentle boil for about 5 minutes and skim off all surface fat.

ng to a slow boil now cover the pot and place in a 325 degree oven for about 2 1/2 hours or if cooking on a range move pot to the side and letmer. Prepare vegetables and potatoes and place them in the pot, give them a stir, season and cook for another 30-40 minutes in the oven untilely done.

ave the parsnip and celery until about fifteen minutes from the end.

Not Let Boil whilst stewing!!

atloaf

up of finely chopped onion


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elery rib, chopped fine

bsp minced garlic

arrot, chopped fine

bsp unsalted butter

easpoon salt

/2 tsp freshly ground pepper

sp Worscestershire sauce

cup tomato sauce

0g of ground chuck steak

0g of spicy ground pork sausage

up fresh bread crumbs

arge eggs, beaten slightly

cup minced fresh parsley leaves

atloaf

heat oven to 350 degrees F.

large heavy skillet/frypan cook the onion, celery, carrot, garlic in butter, over medium heat, stirring, for about 5

nutes. Cover the skillet and stir

casionally until the carrots are tender, about 5 more minutes. Stir in salt and pepper, Worcestershire sauce, and 1/3 a cup of ketchup. Cook for 1re minute. In a large bowl, combine the meats, eggs, vegetables, bread crumbs, and parsley. Form into a loaf and put into a rectangular bakingn with 2-inch high sides. Cover the loaf with remaining ketchup.

ke the meatloaf in the oven for 1 hour.


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spberry Jam

/2 kg raspberries

/2 tbsp lemon juice

/2 kg sugar

thod

ce raspberries and lemon juice in a large saucepan and bring to the boil.

d sugar and stir well until sugar dissolves. Bring to boil.

l until jam sets (about 20-30 minutes). Pour into sterilised jars, wipe with vinegar and seal.

kes about 15 x 250ml jars

can substitute any fruit for raspberries.


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ocolate self-saucing

dding

g butter

0g dark chocolate

g (1/4 cup plus 1 teaspoon) caster sugar 250ml (1 cup) milk

arge eggs, lightly beaten (we use eggs with a minimum weight of 59g)

teaspoon vanilla extract (1 teaspoon natural vanilla essence)

5g (3/4 cup plus 1 tablespoon) self-raising flour 60g milk or dark chocolate, chopped

ocolate Sauce Mixture

5g (3/4 cup plus 1 tablespoon, firmly packed) brown sugar

g (2 tablespoons) cocoa powder

0ml (1 cup) boiling water

teaspoon vanilla extract (1 teaspoon natural vanilla essence)

ocolate Self-saucing

dding

heat oven to 180 degrees Celsius

ease six ramekins or ovenproof cups with at least 190ml capacities.

lt butter and 120g dark chocolate over low heat. Cool to room

d sugar, milk, eggs and vanilla to chocolate mixture and stir to combine. Gradually add flour and stir until mixture is smooth.

ur into large pudding basin or casserole dish. Sprinkle batter with the chopped chocolate. Make sauce mixture. Combine sauce ingredients in awith a spout. Stir until cocoa and sugar have dissolved. Gently pour sauce mixture over batter. Pour the sauce mixture over the back of a spoon to

oid disturbing the batter too much

ke 45 50 mins, until top springs back under touch.


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ASPBERRY CORDIAL

gar syrup - 2 cups water+2 cups sugar 300g raspberries (fresh or frozen)

e of 2 lemons

easpoons tartaric acid

ke the sugar syrup. Add the raspberries and lemon juice then simmer for 5

nutes. Stir well, and mash the

pberries up a little.

d the tartaric acid, then put the mixture through a strainer and allow to cool. Pour into a bottle and store in the fridge for up to 2 weeks.


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EMON CORDIAL

emons

ablespoons citric acid

ablespoon tartaric acid

gar syrup - 1.5 litres water + 1.5 kilos sugar, boiled together until the sugar has dissolved. Grate about 2 tablespoons of rind from the lemonsore you cut them.

ce the lemons - if you put them in the microwave for a minute before cutting them, you'll get more juice. Add the grated rind and the juice in a large

wl. Add citric and tartaric acids. Pour the hot sugar syrup over the juice and mix well.

ow to cool and pour into bottles. Stores well in the fridge for a month. Dilute with water to taste and serve with lots of ice.

ristmas Cake

0g glace cherries

5g mixed peel

0g sultanas

0g currants

5g pitted dates, chopped

5g blanched almonds, chopped

cup brandy

cup plain flour

ups plain flour, extra

teaspoon bicarbonate of soda

easpoon ground cloves

easpoon ground allspice

easpoon ground cinnamon

teaspoon salt

0g butter

/2 cups soft dark brown sugar

ggs

cup treacle or golden syrup

cup apple juice

ristmas Cake


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mbine cherries, mixed peel, sultanas, currants, dates and almonds in a large bowl. Add brandy, toss and stand overnight. Stir flour into soakedt. Preheat oven to 140 C. Grease a 20cm round cake pan and line with two layers baking paper. Mix together extra flour, bicarbonate of soda,ces and salt in a small bowl.

at butter in a bowl with an electric mixer until light and creamy. Gradually beat in brown sugar and eggs. Mix together treacle and apple juice. Beato butter mixture alternately with flour mixture. Fold in floured fruit. Spread mixture into prepared cake pan. Bake for 3 to 3 hours, or until a skewererted into the centre of cake comes out clean. Cool cake in pan then remove and wrap in baking paper and then foil. Store in a cool place.

ple TurnOvers

heets puff pastry, thawed

cold cooked apple

sp cinnamon

sp nutmeg

bs brown sugar, honey or maple

up

0mls thickened cream

sp vanilla

c icing sugar + extra

ple TurnOvers

sh together apple & sugar & spices. Pre heat oven to 180c

y out pasty on board. Cut each sheet diagonally in half.

the middle of one half of each triangle with apple mash, a few tablespoons per piece.

d unfilled half of pastry over apple filling. twist together just the points of pastry, ensuring the rest is unsealed. Sprinkle liberally with icing sugar.ke on well greased tray for 15 -20 min, till golden and puffed.

move from oven and leave sit 15 min. Transfer to wire rack to cool completely. Whip cream with c icing sugar & vanilla till very thick. Fill pipingg with cream.

en completely cool, fill each pastry with cream. Sprinkle lightly with icing sugar.


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awberry Cream

gers

heets puff pastry

0ml thickened cream

sp vanilla

bs icing sugar + 1 tbs extra per pastry sheet. 250g fresh strawberries, sliced

heat oven to 180c. Grease & line tray. Slice pastry sheets into 6 rectangles or triangles. Dust with icing sugar. Bake 15 20 min till golden brown

uffed. Cool on wire rack. When cold : Whip cream with vanilla & sugar, layer pastry slices with cream & strawberries, top with rest of pastry, aop of cream & strawberry each. Dust with a little icing sugar

amed Christmas

dding

cups (500g) mixed dried fruit

up pitted dried dates, chopped

up raisins, chopped

cup red glace cherries, quartered 1 cup firmly packed dark brown sugar

5g butter, chopped

easpoon bicarbonate of soda

easpoons finely grated orange rind 2 eggs, lightly beaten

up plain flour, sifted

up self-raising flour, sifted

easpoons mixed spice

amed Christmas

dding

ease an 8 cup-capacity metal pudding steamer. Line base with baking paper. Place mixed dried fruit, dates, raisins, cherries, sugar, butter and 1p cold water in a saucepan over medium-high heat. Stir until butter has melted. Bring to the boil. Cook, stirring, for 5 minutes. Remove from heat.d bicarbonate of soda. Stir to combine. Transfer to a large, heatproof bowl. Cool.

in orange rind, egg, flours, spice and brandy. Spoon mixture into prepared steamer. Smooth top. Secure lid. Place in a large saucepan. Carefullyur boiling water into pan until halfway up side of steamer. Cover pan. Place over medium heat. Boil for 4 hours 30 minutes, topping up with boilingter when necessary.

move pan from heat. Carefully lift steamer from water. Stand for 10 minutes. Remove lid. Turn pudding onto a plate. Serve with custard.


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aised Steak & onions

g round steak

r

ablespoons oil

g butter or margarine

nions

ablespoon flour, extra

cups water

eef stock cube

sp vegemite

t, pepper

aised Steak & onions

m excess fat from meat, cut meat into pieces approximately 5cm x 10cm. Dust each piece of meat lightly with flour, which has been seasoned witht and pepper.

el onions, cut in half, then cut into 5mm thick slices. Heat oil in frying pan, add half of the meat, brown well on both sides. Remove from pan andce in large saucepan or casserole dish, repeat with remaining half of the meat. Add butter to frying pan, stir until melted and incorporated with panes. Add onions to pan, cook until onions are transparent. Stir in extra flour, cook a further 2 minutes.

adually add water,vegemite, add crumbled stock cubes, stir over heat until sauce boils and thickens slightly, season with salt and pepper. Pouruce over meat in saucepan, cover, simmer gently over low heat for 1

urs, or until meat is cooked.

et Pudding

up chopped suet

up raisins

up golden syrup/light mollases


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up water

easpoon baking soda

easpoons salt, divided

teaspoon nutmeg

easpoon ground cinnamon

teaspoon ground cloves

ups all-purpose flour

easpoon baking powder

ups milk

ablespoon butter

up white sugar

ablespoons corn starch

easpoon vanilla extract

et Pudding

a large bowl combine suet, raisins, corn syrup, water, baking soda, 1 teaspoon salt, nutmeg, cinnamon, cloves, flour and baking powder; mix well.

at batter in a steamer over 1 inch of hot, but not boiling, water. Steam until a toothpick inserted comes out clean.

a medium saucepan over medium heat, combine milk, 1 teaspoon salt, butter, sugar and corn starch. Stir constantly until mixture thickens; stir innilla extract.

rve pudding and sauce warm.

cco Osso

g plain flour

t and pepper

hick slices veal shanks

g butter

bs olive oil

nions, roughly chopped

g carrots, chopped

elery stalks, chopped

arlic cloves, finely sliced

0mls chicken stock


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400g tin diced tomatoes

sp fresh oregano or 1 tsp dried oregano 1 large bay leaf

ss the meat in the seasoned flour. heat the olive oil and butter together in a frypan over a medium heat and seal the meat, so it's just brown.

ce the prepared vegetables in the bottom of the slow cooker and put the browned meat on top of the vegetables. Pour the tinned tomatoes overmeat and pour over the stock. Add the bay leaf and fresh oregano. (If using dried oregano) wait until 1 hour before the end of cooking time.

ok for 8 hours on Low setting or 4 hours on High and a couple more on low.

atballs & tomato

uce

cup chicken stock

onion

ove garlic

fresh Italian flat leaf parsley, chopped fine 250g. beef mince

0g. pork mince

0g. veal mince

cup breadcrumbs

ggs

cup Parmigiano-Reggiano, grated

p red pepper flakes

p salt

cup extra virgin olive oil

cups Tomato Sauce

cipe follows)

atballs & Tomato

uce

ce the chicken stock, onion, garlic & 1/2 of the parsley in a blender or food processor and puree. In a large bowl, combine the pureed stock mix,at, breadcrumbs, eggs, Parmigianino Reggiano, red pepper flakes, parsley & salt. Combine with both hands until mixture is uniform. Do not over

x.

a little olive oil on your hands and form mixture into balls a li ttle larger than a golf ball. They should be about 1/4 cup each, though if you preferger or smaller, it will only affect the browning time. Pour about 1/2 inch of extra virgin olive oil into a straightsided, 10 inch wide saut pan and heater medium-high flame.

d the meatballs to the pan (working in batches if necessary) and brown meatballs, turning once. This will take about 10-15 minutes.

ile the meatball's are browning, heat the TomatoSauce in a stockpot over medium heat. Lift the meatballs out of the saut pan with a slottedoon and put them in the sauce. Stir gently. Simmer for one hour.


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rve with a little extra Parmigianino Reggiano sprinkled on top.

atballs & Tomato

uce

mato Sauce

oves of garlic, crushed

onion, peeled and chopped fine

blsp. olive oil

li flakes to taste

875ml cans tomato puree

5ml can crushed tomatoes

blsp. tomato paste

spn. sugar

up chicken stock

pepper flakes to taste

t to taste

ok the garlic and onion in the olive oil in a pot over a medium-low flame, about 10 minutes or until garlic is tender and onions translucent, not browns is called 'sweating'

cause it will draw out a lot of moisture & flavour). Add the chilli flakes to taste.

d all the tomato products. Pour the chicken stock into one of the cans. Fill it the rest of the way with water and add that and the sugar to the pot. Stird bring to a simmer. Taste and season with salt and cover. Simmer the sauce for about 1 hour. The sauce should be fai rly thin, but not watery andy smooth. Uncover and simmer for 3 minutes if it is too thin for your taste; add a little water if it seems too thick.

ts

0g plain flour

ch of salt

0g butter, cubed

tbsp cold water

awberry or any fruit jam or

mon curd.

ttle extra butter for greasing

ts

heat the oven to 180C.

htly grease a 12 hole tart mould with a little butter. Make the Pastry

ce the flour, butter and salt into a large clean bowl. Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs,


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rking as quickly as possible to prevent the dough becoming warm. Add the water to the mixture and using a cold knife stir until the dough bindsether, add more cold water a teaspoon at a time if the mixture is too dry. Wrap the dough in plastic and chill for a minimum of 15

nutes, up to 30 minutes.

e dough can also be made in a food processor by mixing the flour, butter and salt in the bowl of the processor on a pulse setting. When the mixtureembles breadcrumbs, add the water, slowly, through the funnel until the dough comes together in a ball. Wrap in plastic and chill as above.

ts

semble the Pies

wrap the pastry onto a lightly floured work surface and roll to a " /0.5cm thickness. Using a tart cutter or cup, cut circles from the pastry just slightly

ger than the holes in the prepared tart mould. Gently press one disc into each hole. Place a heaped teaspoon of jam or lemon curd into the pastryd tins. Be careful not to overfill as the jam will spill out when hot and burn. Repeat until all the pastry is used up - you can squish the pastrymmings back together and reroll several times, so don't worry, just make sure you rest the pastry circles before cooking. Bake in the preheateden for 15 mins or until golden brown. Remove from the oven and leave to cool completely, do not eat while hot or you may burn your mouth, the jamys hot for a long time.

stard Tart

cuit pastry:

g butter

cup (60g) sugar

gg, beaten

cups (155g) plain flour, sifted

cup (30g) S.R flour, sifted

ing:

ggs, beaten

sp vanilla essence

0ml milk

bs sugar

meg

stard Tart

SCUIT PASTRY :

at butter until creamy, add sugar, beat until just combined. Add beaten egg gradually, beating well after each addition. Over creaming at this stagemake pastry difficult to handle.

rk in 2/3 of sifted flours with a wooden spoon, then remaining flour with the hand.

n on to a lightly floured board, knead lightly until smooth.

frigerate 30 minutes before using

LING :

l t li htl fl d b d f ll li d 20 t t l t Pi h d d ti l B t ill & t th ilk

Documents

38861302 With Love Betty Smith Brandon Luci