Bringing together hearts and minds to create a book which will be sold to raise awareness and funds for farmers and their communities who need the hat passed around right now.
Recipes
Ask your parents or grandparents if they can remember any good recipes that they might want to share!
We want all recipes: human food and animal food!
Here are a few recipes that have been sent in so far!
Send your recipe to oldfashionedrrr@gmail.com if you are happy for us to include it in the book to raise awareness and funds for farmers.
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The best recipes start with the best produce, straight from the farmer
from my Mum
Base == 4ozs Butter 4 ozs Sugar Van. Ess . 1 Egg 8 ozs S/R flour
Marshmallow === 2 Desertspoons Gelatine 1 cup Cold Water 1 Cup Sugar 1 Egg White 1 Cup Icing Sugar
Bake about 30 mins.
---cool
Soften Gelatine in Cold water --- add Sugar , & boil for 8 mins . Cool .
Beat eggwhite stiff, fold in icing sugar , then slowly poor in cooled Gelatine . Beat until white & thick ! ( I sometimes have added pink coloring .)
Spread on cooked !! shortcake immediately Ice with Choc Icing when set .
It is just as nice without the icing, sprinkle with coconut.
Annie Croft
Ingredients
1 ¾ cups self-raising flour
¼ cup plain flour
2 teaspoons cinnamon
1 teaspoon bi carb soda
2/3 cup brown sugar, firmly packed
¼ cup maple syrup
½ cup milk
2 eggs
¼ cup oil
4 bananas, mashed
Icing Ingredients
Icing mixture
2-3 Passionfruit
Method
Preheat oven to 180° Celsius. Mix all dry ingredients together well, add maple syrup, milk, eggs, oil and banana, mix well. Bake in 9 inch round cake tin for 45-50 minutes.
Mix icing mixture and Passionfruit pulp together well.
Cool cake on wire rack, when cool place on serving plate. Ice cake with Passionfruit Icing.
Belinda Jones
Savoury Scrolls - much loved by my Jackaroos
Basic Scone dough
roll out to about 1/2 inch and trim into a neat rectangle
cover with drained crushed pineapple and grated cheese
drizzle with sweet chilli sauce
roll up to form a sausage shape, pinch to seal
cut into pieces and place on baking tray, bake at 220deg for about 15 minutes, these a yummy hot or cold.
You can also use left over Bolognese in place of pineapple or,
fried bacon pieces with diced onion, chop 1-2 firm raw tomatoes
place on scone dough, drizzle with sweet chilli or BBQ sauce and repeat as above.
Annie Croft
Ingredients
3-4 Butternut pumpkins, peeled and chopped
2-3 large brown onions, peeled and chopped
3-4 tablespoons Olive oil
3-4 litres chicken stock (or water + stock cubes, careful they are not too salty)
Salt & pepper
2 tablespoons of brown sugar
1 teaspoon of Nutmeg
Optional seasonings to taste (a little chilli powder or cayenne is good)
600mls cream
Method
Sauté onions gently, add pumpkin, cook for 10mins stirring occasionally. Add stock, salt, pepper, brown sugar, nutmeg and seasonings. Bring to the boil, reduce heat and simmer until pumpkin is very soft. Blend soup with a stick blender in the pot or in a blender (be careful doing this when hot) to remove all lumps. Return the pot to low heat. Taste the soup to see if it needs more salt, add if necessary. Stir in about 250mls cream.
Serve with a swirl of cream in the centre with some crusty fresh bread. Makes lots and freezes really well, taste improves with time.
Belinda Jones
1.5 kg cherries
1 ¼ cups sugar
¼ cup corn flour
1 cup orange or apple juice
1 teaspoon cinnamon
½ teaspoon ground ginger
Pastry Ingredients
2 2/3 cups Self Raising Flour
1teaspoon salt
1 cup Crisco or butter
Ice cold water
Method
Preheat oven to 180° Celsius. Pit all cherries, set aside in bowl. Mix sugar, corn flour, cinnamon and ginger, slowly mix in juice to avoid lumps. Heat until boiled and thickened, stirring constantly. Remove from heat, stir in cherries.
Pastry - mix flour, salt and Crisco or butter; rub with fingers until mixture resembles fine breadcrumbs. Add enough water for the dough to come together into a ball when stirred with a knife. Knead lightly, wrap pastry in plastic and refrigerate for an hour.
Roll out pastry to line pie dish, fill with cherry mixture, decorate as desired. Cook for about 35-45 minutes or until golden brown.
Belinda Jones
¾ cup Crisco or butter
1 ¼ cups brown sugar, firmly packed
2 tablespoons milk
1 tablespoon vanilla essence
2 eggs
2 cups self-raising flour
1 teaspoon salt
1 teaspoon baking soda
2 cups chopped chocolate
Preheat oven to 180° Celsius. Mix all ingredients together, place rounded tablespoons on tray lined with baking paper with plenty of room to spread. Bake for 8-10 minutes for chewy cookies or 10-13 minutes for crispy cookies. Cool on tray for 2 minutes then on wire racks.
Belinda Jones