Cookbook Recipes
Our range of collectable cookbooks contain some of the most delicious recipes ever written. Below you will find a selection accompanied by a book title. These books are For Sale (if not already sold) on our site Collectable Cookbooks.
Microwave...Best Ever Cook's Collection by Carol Bowen
Rhubarb and Orange Fool (Traditional English Pudding)
Ingredients
2 tablespoons of orange juice
1kg rhubarb chopped
150ml redcurrant jelly
1/3 tablespoon caster sugar
150grm prepared thick cream custard
150ml double cream whipped
Sweet biscuits to serve
Method
Place the orange juice and rind, the rhubarb, redcurrant jelly and sugar in a microwave-proof bowl. Cover and microwave in high for 8-10 minutes, stirring once, until the rhubarb is just tender but not mushy. Leave to cool completely. Drain the cooled rhubarb to remove some of the liquid and reserve a few pieces with a little orange rind for decoration. Puree' the remaining rhubarb in a food processor or blender, or press it through a sieve. Stir the custard into the puree', then fold in the whipped cream. Spoon the fool into individual bowls, cover and chill. Just before serving, top with the reserved fruit and rind. Serve with crisp, sweet biscuits.
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The Cooking Collection from Sunbeam
Skillet Fish with Dill Sauce
Ingredients
375grm fresh or frozen fish fillets such as Flake or bream
1 tablespoon of butter or marg.
1 small onion, chopped
1 clove of garlic, finely chopped
1 small tomato, chopped
1/3 cop dry sherry or white wine
1/2 teaspoon dried dill
1/2 teaspoon salt
Freshly ground pepper
1 teaspoon cornflour
1/3 cup milk
English Muffins or hot cooked rice
Method
Thaw fish if frozen, dry well on paper towel. Melt butter in large skillet or frypan on medium heat. Add onion and garlic; saute until soft, but not brown. Reduce heat, add fish fillets, tomato, sherry, dill, salt and pepper to taste. Cover and cook gently until fish flakes easily with a fork, about five minutes. Remove fish from pan and keep warm. Stir together cornflour and milk; add to pan and cook gently, stirring until sauce is thickened and bubbly. Return fish to skillet and heat through. serve at once on toasted English muffins or hot cooked rice. Garnish with parsley, or fresh dill sprig, if desired.
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Mary Blackie's Great Australian Country Cookbook
Cheese Balls
Ingredients
50 gms grated cheddar cheese
50 gms cream cheese
1 teaspoon finely chopped marjoram
Black pepper
Pinch of cayenne pepper (optional)
Pinch of paprika
11/2 tablespoons toasted sesame seed
Method
Place all above ingredients (except the sesame seed) in a small bowl; mash and mix well until thoroughly blended. Take two teaspoons of the mixture and roll between the fingers to form a small ball. repeat until l the mixture has been used. Spread the sesame seed on a small plate and roll each ball in the seed until evenly coated. Pierce each with a cocktail stick, arrange on a plate and place in the fridge to chill. Serve as a pre-dinner appetiser, or party snack. Makes approx. 14.
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Thorson’s Guide to Entertaining with Wholefood by Janette Marshall
Vegetable Burgers
Ingredients
2 large onions
1 clove garlic (optional)
1 dessertspoonful corn or soya oil
6 oz cooked weight brown rice
6 oz ground walnuts
4 oz ground almonds
4 oz wholemeal breadcrumbs
2 carrots grated
2 free range eggs
1 tablespoon tomato puree
1 tablespoon Worcestershire sauce
2 teaspoons dried basil
Method
Finely dice the onions and crush the garlic. Cook over a low heat in the oil until transparent, but not brown. Mix together in a bowl the rice, nuts, breadcrumbs and carrots. Stir in the onion. Lightly beat the eggs and add half the mixture to the nut mixture together with the tomato puree, Worcestershire sauce and basil. Mix until a soft dough is formed that will hold together in burger shapes. Add more egg if necessary. Place the burgers in a large grill pan and grill for 10 minutes either side. Alternatively, brush a large frying pan with a smear of oil and fry, turning once.
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Making the most of your Microwave by Bridget Jones
Savoury Cheesecake
Ingredients
4 oz butter
2 oz water biscuits
5 oz packet ready salted crisps
Topping
1 oz butter
1 oz plain flour
1/2 pint milk
1 chicken stock cube
1 lb cream cheese
4 oz garlic sausage, chopped
4 spring onions, chopped
Sliced tomatoes to garnish
Method
Melt the butter in a large basin on full power for 1 1/2 minutes. Crush the biscuits and crisps finely, then add them to the melted butter and mix well. Press into the base of a 10 inch quiche dish and refrigerate until firm. Place the butter, flour and milk in a basin, then gradually whisk in the crumbled stock cube. Cook for 5 minutes, whisking once during cooking. Whisk thoroughly at the end of the cooking time, then beat in the cream cheese, garlic sausage and spring onions. Spread the mixture evenly over the crisp base ad chill until firm. Garnish the cheesecake with a ring of tomato slices. Cut into wedges to serve.
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Meals for Every Occasion Published by Marshall Cavendish
Celery Soup Amandine
Ingredients
1/2 lb celery
1 oz butter
Salt
Freshly ground black pepper
1/2 pint white stock
Sprig parsley
1/2 oz flaked almonds
1/2 pint milk
2 tablespoons thin cream
Method
Wash and chop the celery, removing any tough stringy parts. Melt the butter in a heavy-based saucepan, shaking the pan occasionally. Season and pour on the white stock. Add the parsley. Bring to simmering point, cover and simmer for 20 minutes or until celery is quite tender. Add the milk. Reduce the contents of pan to a puree using a sieve, vegetable mill or liquidizer. If using a liquidizer, sieve afterwards to remove any fibres. Heat a heavy-based frying pan for minute over moderate heat. Pop in the flaked almonds and toast them for about a minute until brown, shaking the pan to keep them turning. Return soup to the saucepan and reheat gently. Pour into soup bowls and dribble a spoonful of cream into each one. Garnish with the browned almonds.
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Great Cakes & Pastries – by Christian Teubner, Jacques Charrett and Hannelore Blohm
Chocolate Gugelhuph
Ingredients
450g plain flour
25g fresh yeast or 15g dried yeast
8 tablespoons lukewarm milk
175g butter, softened
100g caster sugar
3 eggs
1 teaspoon vanilla essence
1/2 teaspoon salt
Pinch of allspice
Pinch of ground ginger
3 tablespoons single cream
25g currants
50g raisins
75g chopped mixed peel
1 tablespoon rum
75g blanched almonds, chopped
50g plain chocolate, chopped
20-cm Gugelhuph tin, greased and floured
1 quantity apricot glaze
Plain chocolate melted
50g flaked almonds, toasted
Method
Work the ingredients together into a yeast dough as in the previous recipe, cover and leave to rise for 20 minutes. Meanwhile place the currants, raisins and peel in a basin, pour on the rum, cover and leave to soak. Drain then mix with the almonds and chocolate and fold into the yeast mixture. Pour into the tin and smooth the top. Cover and leave to rise for 45 minutes then bake in a moderately hot oven (200C) for 45 minutes. Test with a skewer to see if the cake is cooked. While still warm spread thinly with the glaze and leave until cool. Cover with the melted chocolate. Decorate the edge with flaked almonds before the chocolate has set.
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The Johnnie Walker Cookbook
Swedish Meat Balls with Sour Cream Sauce
Ingredients
50g butter
1 large onion chopped
200g finely minced veal
200g minced pork
400g finely minced beef
2 eggs
1 cup soft white breadcrumbs
1 1/2 cups milk
Salt and pepper to taste
100g extra butter
1 tablespoon plain flour
1 1/4 cups sour cream
Freshly grated nutmeg
Finely chopped parsley for garnish
Method
Heat butter and sauté onion until soft and golden. In a large mixing bowl place veal, pork, beef, eggs and breadcrumbs which have been softened in the milk. Add sautéed onion and season to taste with salt and pepper. Mix all ingredients together thoroughly. Shape into small balls. Heat extra butter in a frying pan and sauté meat balls. Shake pan regularly so they remain round and cook evenly on all sides. When meatballs are cooked, remove from pan with the slotted spoon and drain on absorbent paper. Keep warm. When all meatballs are cooked, add flour to pan and stir well. Blend in sour cream and cook for 10 minutes, stirring continuously. Add extra salt and pepper to taste and nutmeg. Place meat balls on a serving plate, pour sauce over and serve sprinkled with chopped parsley.
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Great Australian Country Cookbook – by Mary Blackie
Lemon Pork Curry
Ingredients
1 onion
2 tablespoons oil
2 teaspoons ground coriander seed
6 teaspoons curry powder
600g pork e.g. knuckle
300 ml water
3 tablespoons chopped lemon balm leaves
100g raisins
3 tablespoons lemon juice
Method
Thinly slice the onion and place in a heavy-based pan with the oil, coriander and curry powder; fry gently until the onion is soft. Meanwhile, cut the pork into pieces no thicker than 1 1/2 cm. Add the pork to the cooked onion and, with the heat on high, cook the meat for two minutes, stirring occasionally. Add two tablespoons of the lemon balm, and the raisins, and then simmer for a further 30 minutes, this time with the pan uncovered. Remove from the heat and set aside for 12-24 hours. Prepare the curry a day before eating to allow the spices time to mature and lose their rawness. Then add the remaining lemon balm and the lemon juice and simmer gently with the pan covered for 30 minutes.
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Maggie’s Table – by Maggie Beer
Barbecued Kangaroo Fillet with Onions and Wine Butter
Ingredients
16 pickling onions
Verjuice
20 fresh bay leaves
4 x 250g trimmed kangaroo fillets
Extra-virgin olive oil
Freshly ground black pepper
Wine butter – 250ml red wine; 125ml port; 125g softened unsalted butter; 1/4 cup finely chopped chives
Method
To make the wine butter, reduce the wine and port over heat until almost a glaze, then allow to cool. Mix the cooled glaze into the butter, then add the chives (fingers are best, but be warned, you’ll look like a winemaker during vintage!). Form the butter into a log, then wrap it in foil and freeze for 30 minutes until hard.
Soak 4 wooden skewers in water for 30 minutes. Blanch the onions in a non-reactive saucepan in enough verjuice to cover them until just soft, then allow to cool before peeling them. Starting with a bay leaf, thread the bay leaves and onions alternately onto the skewers, allowing 4 onions and 5 bay leaves per skewer. Set aside. Smear the trimmed fillets quickly with olive oil and grind on pepper, then cover with plastic film and allow to sit for 20 minutes before cooking. You need to coat the kangaroo thoroughly as the meat oxidises very quickly once cut or removed from is vacuum packaging. Preheat the barbecue to high, or stand a frying pan over a high heat. Cook the fillets for 3 minutes on the first side (don’t turn before this or the flesh will stick and tear), then turn and cook for another 2-3 minutes, depending on the thickness of the meat. Allow to rest in a warm spot for a good 6-8 minutes with a slice of wine butter melting on top. Meanwhile, brush the onion and bay skewers with olive oil, then grill, turning regularly, until caramelised. Serve a kangaroo fillet per person with a fresh slice of wine butter on top and a skewer alongside.
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Australian Home Journal & Cook Book by Editor Diana Wynne
Sour Cream Prune Pie
Ingredients
One 23 cm (9 inch) pastry case
1 cup prunes
Water
2 eggs
1 egg yolk
1/2 cup brown sugar
1/4 cup white sugar
1 cup sour cream
1/2 cup sour cream
1/2 cup juice (from cooked prunes)
2 teaspoons gelatine
1 tablespoon cold water
Method
Bake and cool pastry shell. Pour sufficient water over prunes to cover them, cook 10 minutes. Beat eggs and yolk, stir in sugars and sour cream; add prune juice and stoned, chopped prunes. Cook over low heat until thickened. Dissolve gelatine in 1 tablespoon cold water, add to mixture, stirring lightly in. Cool. Pour into pastry shell, top with meringue: 1 egg white, beat until stiff, add brown sugar, beat well to form meringue. Spoon on to pie to form a wreath around the edge. Bake in a moderate oven (180C) for 6 minutes. Cool.
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The Australian Way of Cooking by Mike Alberts
Lamb in Apple Marinade
Ingredients
1 small onion finely chopped
1 small knob root ginger, finely chopped
1/2 cup brown sugar, lightly packed
1 cup apple juice
1/2 cup lemon juice
1/4 cup oil
1 teaspoon curry powder
Seasoning to taste
1.5 kg lamb chops
1 tablespoon cornflour
Method
Combine onion, ginger, sugar, fruit juices, oil, curry powder and seasoning. Place chops into a shallow dish and pour over the marinade and leave for at least 4 hours, turning occasionally. Remove chops from marinade and grill or pan fry until cooked. Blend marinade and cornflour; heat until sauce boils and thickens, then simmer 3 minutes and serve with the chops.
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Australian Heritage Cooking for the Microwave
Pork and Veal Terrine
Ingredients
6-8 rashers bacon
1 kg pork and veal mince
1 egg
2-3 teaspoons mixed herbs to taste
1 tablespoon chopped fresh parsley
1 onion, finely chopped
1 teaspoon onion salt
Freshly ground black pepper to taste
Method
Line a 23 x 10 cm microwave safe terrine dish with the bacon rashers, allowing them to hang over the sides of the dish. Combine remaining ingredients thoroughly in a large mixing bowl. Firmly pack meat mixture into bacon-lined dish. Fold bacon rashers over top of meat. Cover loosely with plastic wrap. Cook on medium high for 20-22 minutes, until meat is cooked and juices run clear. Allow to cool slightly; pour off excess liquid. Recover and cook with a heavy weight on top so that the terrine forms a compact, solid shape, draining off any additional juice that forms as meat cools. Serve cold.
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America the Majestic Pictorial Cook Book
Blackberry Pie
Ingredients
Pastry –
2 cups flour
Pinch salt
Pinch baking powder
1 tablespoon light brown sugar
3/4 cup shortening
1 egg
1 teaspoon white vinegar
1/4 cup cold water
Filling –
4 cups blackberries
2 tablespoons flour
3/4 cup sugar
1 beaten egg
2 tablespoons sugar
Extra blackberries for garnish
Method
Sift the dry ingredients together and cut in the shortening. If you are using a food processor be careful not to overprocess the pastry or it will be tough. Beat in the egg and vinegar. Add just enough water to make the dough cling together. Form the dough into a ball and chill for 15 minutes. Divide the dough into two portions and roll one of them out to a 12 inch round. Place it in a 9 inch pie dish and trim the edge. Half fill the pie with rice or dried beans and bake for 6 minutes. Remove from the oven and discard the rice. Leave the oven at 450F (230C). Gently toss the blackberries with the flour and sugar. Pour them into the pie shell. Roll out the remaining dough to a 12 inch round. Make 1 inch cuts in this crust in row 1 1/2 inches over the pie, which will cause the slashes to open slightly. Trim and flute the edge. Place a whole blackberry in each open cut. Brush the pastry with the beaten egg and sprinkle with the sugar. Bake for 10 minutes then reduce the heat to 350F (180C) and bake for 50 minutes longer.
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Readers Digest – Cooking for Every Occasion
Chicory, Orange and Almond Salad
Ingredients
6 tablespoons sunflower oil
185g flaked almonds
6 tablespoons lemon juice
1 cup natural yoghurt
6 level tablespoons finely chopped fresh parsley or lemon balm
8 large oranges
5 heads chicory (whitloof)
3 bunches watercress
Method
Heat the oil in a pan. Add the almonds and fry gently until golden brown. Remove from the heat, cool slightly then pour the lemon juice over the almonds. Leave to cool completely. Stir in the yoghurt, and parsley and lemon balm. Remove the peel and pith from the oranges, then segment them, catching any juice in the bowl of yoghurt and almonds. Mix half the orange segments into the yoghurt and almond mixture. Reserve the rest for decoration. Wash and dry the chicory and watercress and arrange round the outside of a large flat serving dish. Pile the yoghurt and almond mixture into the centre and decorate with the remaining orange segments.
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WORK IN PROGRESS. MANY MORE TO FOLLOW.............