Recipes

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: French Apple Cake (Bon A)
 Categories: Fruits, Cakes, French
      Yield: 8 Servings

    1/4 c  Unsalted butter
  1 3/4 c  Sugar
    1/3 c  Water
    3/4 ts Ground cinnamon
  1 1/4 lb Granny smith apples; i.e.
      2 lg ones, peel, core, thinly slice
      1 c  All-purpose flour
      1 ts Baking powder
    1/4 ts Salt
      3 lg Egg yolks
      2 lg Eggs
      2 tb Calvados; applejack or
           Other brandy
      2 ts Vanilla
    1/2 c  Unsalted butter, melted

Preheat oven to 350 F. Butter 9-inch-diameter cake pan with 2 inch high sides. Coat pan with sugar; tap out excess. Melt 1/4 cup butter in heavy large skillet over medium-high heat. Stir in 3/4 cup sugar, water and cinnamon and bring to boil. Add apples and cook untilapples are just tender, turning frequently, about 15 minutes. Remove apples, using slotted spoon, and arrange decoratively in bottom of pan. Continue boiling liquid in skillet until thick and syrupy, about 4 minutes. Pour over apples.

Sift flour, baking powder and salt into small bowl. Whisk remaining 1 cup sugar, egg yolks, eggs, Calvados and vanilla in large bowl to blend. Gently stir in dry ingredients. Fold in 1/2 cup melted butter. Pour batter over apples in pan. Bake until toothpick inserted into center of cake comes out clean, about 45 minutes. Cool cake in pan 5 minutes. Run small sharp knife around side of pan to loosen cake. Turn cake out onto platter. Serve warm or at room temperature.

Source: Ruth Gardner-Loew: Strasbourg, France
Recipe from: Bon Appetit, October 1992
From: Kitpath
To: Mastercook Recipes (Mailing List) D

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MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: DAMPER
 Categories: Breads, Australian
      Yield: 1 Damper

  2 1/2 c  Flour, self-raising
      1 t  Salt
      1 t  Butter
      1 t  Sugar
      1 c  Milk (or use about
           -1/2 C of powdered milk
           -and about 1 C water)

Preheat oven to 350 degrees F. Mix together the dry ingredients and the butter. Add the liquid and mix well. Knead for about 5 minutes (if you don't know about kneading, look in a good cookery book with plenty of pictures, it's difficult to describe in words).

Shape into a flattened ball and place on greased and floured baking sheet or in a greased and floured round cake tin (I recommend the latter, about 7 or 8 inch diamter, as it gives a better shape). Bake for 30 minutes. Use a Dutch oven if you are cooking in an open fire, and use your experience as to cooking time.

Serve in moderately thick slices while still fairly hot. I'm told that golden syrup (a treacle-like substance made as a by-product of cane sugar refining) is the traditional thing to spread on it, and that goes well. Jam is good, too.

NOTES:

* Bread as made by drovers in the outback -- I don't know how many of you realize it, but there is a wealth of TV programmes about cooking from around the world. We are lucky in that Australia's SBS network (Special Broadcasting Service "multi-cultural television") has a regular slot for food & wine at a convenient time on Saturday evenings. Over the last couple of years we have seen series on French, Indian, Chinese, English, Vegetarian, Australian and Sri Lankan cookery, among others. If you're missing out, why not call your local station?

This recipe comes from a series called "Australian Tableland". Traditionally, damper should be cooked in the coals of a camp fire, but the temperature in an oven is much more consistent! This recipe has the advantages of being simple and, with ordinary care, reliable

: Difficulty: easy.
: Time: 10 minutes preparation, 30 minutes cooking.
: Precision: measure carefully.

: Stephen Withers,
: The University of Melbourne, Parkville, Victoria 3052, Australia.
: UUCP: {seismo,mcvax,ukc,ubc-vision}!munnari!murdu.oz!stephenw
: CSNET: stephenw%murdu@munnari.oz

: Copyright (C) 1986 USENET Community Trust

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MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Kangaroo Tail Soup (In Pressure Cooker)
 Categories: Australian, Meats, Asian, Soups, Pressure
      Yield: 4 Servings

      1    Large kangaroo tail
    300 g  Carrots, sliced
      3    Sticks of celery, cut up
      3    Medium onions, sliced
      1 tb Butter
      2 ts Ground black pepper
      2 ts Ground nutmeg
      7    Whole cloves, or 1 ts ground
      2 c  Canned tomatoes, chopped
           Salt to taste
      3 tb Soy sauce

Separate the joints of the 'roo tail. Brown the butter on a medium heat in pressure cooker.

Quickly fry the tail in the butter until the pieces are lightly browned.

Add the onions and carrots, and gently fry for 2 minutes, then add celery, pepper, cloves, nutmeg, salt. Fry on the same heat for another 10 minutes. Add soya sauce and turn heat to high for 2 minutes, stirring. Add tomatoes with liquid and stir to crush.

Add water to cover, stir and put lid on pressure cooker. When steam starts to come out, reduce heat and start timing. After 25 minutes take off stove and cool down and remove lid.

If you want to thicken the soup, you can mix cornflour or coconut cream powder with hot water and stir into soup. Simmer for another 10 minutes without the lid, while stirring.

Serve with rice. From: Glen Jamieson Date: 10 Jul 97 National Cooking Echo
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