Interests

These are some of the activities I take an interest in.

	Interest 1 Cooking and Foods
	Interest 2 German Shepherds
	Interest 3 Computer related activities
	Interest 4 U3A Darwin
	Interest 5 Sailing
	Interest 6 Humor

Recipes for the 21st Century

This Shortbread comes from the wonderful world of Anita's Cooking, this was one of the delights server at Christmas 2003 Lunch. This celebration of the culinary arts occurred at Howard Springs. The Sweet Potato Pie also enhanced the main course, which sated the honoured guests. Not only can Anita play the French Horn, doctor the ill, raise two children, attend to a husband, Anita caters and cooks wonderful Christmas Lunches. Here is your chance to experience the taste sensation of 2003!

Shortbread

� lb butter (250gms)
� cup corn flour
� cup icing sugar
2 cups plain flour
pinch salt
2 drops almond essence (optional but probably the secret ingredient) Mary Beams attests to this but only use 2 drops.

Method

Cream butter and icing sugar, add in all of the other ingredients (dry stuff sifted of course) a bit at a time until resembles a light dough, ie feels slightly sticky to touch but doesn�t stick to bowl any more (I needed extra plain flour), divide into walnut size dollops (roll them in your hands), place on baking tray, gently flatten with fork and cook at about 160C for about 20 minutes, don�t overcook, if they have gone brown then too late, they feel a bit soft to touch but not moist and really soft (I have had to practise this bit), makes about 30minutes.

Good luck.

Sweet Potato Pie

3 medium sweet potatoes peeled and cut into 1.5cm wide rings-boil until just tender. Place in greased oven dish slightly overlapping.

Combine:-

2 cups crushed cornflakes
� cup brown sugar
2 cloves crushed garlic
� cup slivered almonds
100gms melted butter to make topping and sprinkle over the top.

Cook uncovered at 180C until topping is lightly browned.

This is a tried and true recipe, perfect for entertaining! The DSO can testify to the fabulous qualities and flavours that this dip exhibits. Lyn Smith has fantastic culinary skills, this is just one of many delicious dips that her superior skill can create in a kitchen. As Lyn says its easy and delicious!

"Lyn Smith�s (mother of Judith) Secret Dip"

1 whole round bread loaf
1/2 green capsicum diced finely
1/2 jar masters flavoured bacon chips
1/2 onion diced finely

approx 2 teaspoons garlic
500g cream cheese
1 cup mayonnaise
1 cup grated cheese

Method: Mix all ingredients together.

Cut hole in top of bread loaf. Pull out the middle, and cut into bite size pieces.
Pour mixture into loaf.
Bake loaf in 150 degrees C oven for 1 1/2 hours
In the last 10 minutes of cooking spread bread pieces around the bottom of baking tray.
to harden slightly.
Note: It is good to have plain dip biscuits on hand in case there are not enough bread bits.

ENJOY!!!!!!!!!!!!!!!

This can be adapted to use whatever you have in the cupboard, also perfect for entertaining! The burgers can be made into finger food size and is great for entertaining. Annie Gastin featured this recipe on ABC 105.7 local radio and by clicking on Annie Gastin you can go directly to the recipe. You can try using different Thai Curry Pastes or whatever. For a quick snack its easy and delicious!

Cumin-Curried Chickpea and Spinach Burgers

1tbsp olive oil
1 small onion, finely chopped
2tsp cumin seeds
225g young spinach leaves
1tbsp hot curry paste
2X400g cans chick peas, drained

2tbsp crunchy peanut butter
25g fresh white bread crumbs
salt and freshly ground black pepper
vegetable oil, for shallow frying
burger buns and salad to serve

Method:

Heat olive oil in a large frying pan and cook the onion for 2-3 minutes until beginning to soften. Add the cumin seeds, cook for 1 minute then add the spinach and cook over a high heat for 5 minutes until it has wilted and any water released has evaporated.

Stir in the curry paste and remove from the heat.

Place the chickpeas in a food processor with the peanut butter and breadcrumbs and whizz to form a thick paste. Add the spinach mixture and some seasoning and pulse until well blended. Using damp hands, shape the mixture into 6 even-sized cakes.

Wipe out the frying pan with some kitchen paper and heat 1-2 tablespoons of the vegetable oil. Cook the burgers in batches for 4-5 minutes on each side until golden brown.
Serving suggestion:

Serve warm, as finger food or sandwiched in a bread bun with a stack of fresh salad.

Method:

Heat olive oil in a large frying pan and cook the onion for 2-3 minutes until beginning to soften. Add the cumin seeds, cook for 1 minute then add the spinach and cook over a high heat for 5 minutes until it has wilted and any water released has evaporated.

Stir in the curry paste and remove from the heat.

Place the chickpeas in a food processor with the peanut butter and breadcrumbs and whizz to form a thick paste. Add the spinach mixture and some seasoning and pulse until well blended. Using damp hands, shape the mixture into 6 even-sized cakes.

Wipe out the frying pan with some kitchen paper and heat 1-2 tablespoons of the vegetable oil. Cook the burgers in batches for 4-5 minutes on each side until golden brown. Serving suggestion:

Wipe out the frying pan with some kitchen paper and heat 1-2 tablespoons of the vegetable oil. Cook the burgers in batches for 4-5 minutes on each side until golden brown.
Serving suggestion: