Cooked Vegetables
Australian Tasmanian Tiger
Now feared extinct the adult Tiger or Thyhlacinus stood about 180cm tall and weighed 30kg. A shy and secret animal. Like all marsupials the babies were born and crawled into their mother's pouch. When old enough they formed family lairs and had a life expectancy of upwards of 6 years. The last of the Tigers roamed Tasmania but once covered most of Australia.
The Recipes
Re-Edited & Updated November 28/07
Helpers
1 gill = 1/2 cup
Scant = Not quite full measure
Red or Green Pepper = Capsicum
Tammy Cloth = A fine woollen cloth
Unless specified otherwise, all temps are in Fahrenheit
Flour = Unless otherwise stated, "flour" refers to plain flour.
All oven temperatures are based on the standard wood oven, gas oven and electric oven.
Fats, dripping, lard, etc can be substituted with your selected oils.
Special Recipes
Old Handy Hints & Ideas
Red Cabbage
Ingredients
1/2 cabbage
3 tablespoons sugar
1/2 cup white vinegar
1 medium onion
1teaspoon butter
1 apple
3/4 cup water
Salt and pepper
1 bay leaf
Method
Melt butter in saucepan, sauté finely chopped onion, add sugar stir 1 minute. Add chopped cabbage, vinegar and peeled and chopped apple then cover and simmer for 10 minutes. Add water, salt, pepper and bay leaf, cover and simmer 1 hour.
Baked Chive Potatoes
Ingredients
4 large well shaped potatoes
1teaspoon butter or margarine
Salt
1 tablespoon cream
White pepper
2 tablespoons chopped chives
4 tablespoons grated cheese
Method
Scrub potatoes and place on middle shelf of a moderate oven for approximately 1 hour, or until soft in centre when a skewer is pressed into them. Cut potatoes in half and carefully scoop out all the white part, mash this to a cream in a mixing bowl with butter, milk, salt and pepper. Add chives, and fill potato shells with the mixture. Top with grated cheese and return to the oven and bake for a further 15 minutes, or until the cheese has melted, serve hot.
Celery Nibbles
Ingredients
1 small bunch celery
1/2 lb cottage cheese
1/4 cup finely chopped radishes
1/2 cup drained and crushed pineapple
1/2 level teaspoon curry powder
Toasted coconut
Method
Cut the washed celery stalks into 2" sections. Whisk together the cheese, radish, pineapple and curry powder. Fill into the celery sections and garnish with the coconut.
Stuffed Vegetable Marrow
Ingredients
1/4 1b dry weight of haricot beans cooked until tender
1/2 teaspoon salt
1 teaspoon chopped parsley
Pinch cayenne
1 marrow
1 onion
2 tomatoes
1 tablespoon grated cheese
4 tablespoons
Fat or oil
Method
Mash cooked beans and add salt, pepper, and parsley, chop onion finely and slice tomatoes. Wash and dry marrow then cut into two lengthwise and remove seeds. Sprinkle inside of marrow with salt and pepper then fill with layers of beans, onion, and tomato. Then sprinkle with cheese, place in baking dish with fat (oil) and bake till tender in a moderate oven 45 minutes to 1 hour. Serve on a hot dish and garnish with parsley.
NOTE: Cooked rice, lentils, or breadcrumbs may be used in place of the beans, and minced ham or other meat may be added if desired. Chokos may be used instead of the marrow.
Parsnip Cakes
Ingredients
5 cooked parsnips
1 teaspoon flour
1/2 teaspoon salt
Pinch pepper
1 egg
Frying fat
Method
Mash or sieve the cooked parsnips, add flour, salt, pepper, and beaten egg. Shape into round balls with flour and fry in very hot fat till brown. Drain and serve immediately.
Broad Beans
Ingredients
Broad beans
Butter
Salt
Thick white sauce
Method
Choose beans with pods full and even sized, not too large, remove from pod and drop into cold water, plunge into boiling salted water, boil till skin cracks, drain, place in cold water, remove skins, put into another saucepan of boiling salted water and cook gently till tender. Drain and turn into a pan containing melted butter. Sauté then serve in thick white sauce.
Creamed Broad Beans
Ingredients
1 lb. shelled broad beans
1 white onion
3 rashers bacon
1/2 oz. flour
1 dessertspoon butter
1/2 teaspoon chopped parsley
Salt and pepper
Method
Boil beans with peeled onion till tender, remove bacon rind, chop bacon, and fry it 4 or 5 minutes. Stir in flour and add a little milk or some of the liquid in which beans are boiling in. Add butter, drain beans and add them to mixture, stir in parsley, stir over fire for a few minutes. Season and serve in a hot vegetable dish.
Brussels Sprouts
Ingredients
1 1/2 lb. Brussels sprouts
Salt
Butter
Method
The best Brussels sprouts are small and of uniform size, they should be touched by frost, otherwise they may be bitter, trim away any stalks and discoloured leaves, wash in cold salted water, cook quickly for 12 to 20 minutes or till tender in a small quantity of rapidly boiling salted water. The lid should be on the saucepan, drain in a colander, return to saucepan, and sauté in melted butter. Serve whole in a hot vegetable dish. 4 persons
Celery Cream
Ingredients
2 heads celery
1 pint water
1 teaspoon salt
1/2 pint white sauce
Some chopped parsley
Method
Trim celery and remove strings, scrape if necessary, and cut into short lengths. Wash and drain celery then put into boiling salted water, cook slowly till tender and drain in a colander. Make white sauce adding if liked 1/2 gill of cream. Put celery in sauce and reheat then serve garnished with chopped parsley in a hot vegetable dish
Access Hundreds of Extra old Aussie recipes
Egg Plant and Tomatoes
Ingredients
3 egg plants
1 tablespoon butter
1 large onion
3 large tomatoes
4 tablespoons cheese
1/8 teaspoon pepper
1/2 teaspoon salt
Method
Peel egg plants and cut into thick slices, fry slightly in butter or oil, fry chopped onion, peel tomatoes. Butter a pie dish and fill with alternate layers of tomatoes, onion, and egg plant, sprinkle with cheese, pepper, and salt, place a few pieces of butter on top. Bake in a moderate oven 10 to 15 minutes.
Capsicum Slices
Ingredients
3 red or green capsicums
1 tablespoon chopped gherkin
1 tomato
Chopped olives
1 tablespoon butter
Salt and pepper
1 tablespoon flour
2 tablespoons grated cheese
3/4 cup milk or cream
Lettuce
2 hard boiled eggs
Method
Wash and dry capsicums and stand in cold salted water till ready. Cut a slice from stem end of tomato and scoop out seeds and centre. Melt butter in saucepan then add flour and cook for one minute. Add milk or cream and stir till it boils and thickens then add chopped eggs, gherkin, olives, tomato pulp, grated cheese, and salt and pepper to taste. Drain and dry capsicums and remove centres and fill with mixture and freeze or press. Cut into 1/4 inch slices and serve on lettuce leaves, red and green alternately.
Mushrooms on Toast
Ingredients
1 dozen medium to large size old style mushrooms
1 dessertspoon chopped parsley
2 dessertspoons butter
2 tablespoons gravy or brown sauce
1/8 teaspoon salt
1 dozen rounds toast
1/16 teaspoon pepper
1 dozen rolls bacon
1/4 teaspoon lemon juice
Method
Remove skins and stalks from mushrooms, dry, and chop. Melt butter in saucepan then add mushrooms, salt ,pepper, lemon juice, and chopped parsley. Add sauce or gravy and simmer 10 minutes or till tender. Make toast and grill bacon rolls then put a little mushroom mixture on each round of toast with a bacon roll on top. Garnish with parsley and serve hot.
Stuffed Mushrooms
Ingredients
1 dessertspoon butter
Grated lemon rind
1 dessertspoon chopped ham
A little stock
1 tablespoon chopped parsley and shallot
1/2 dozen large flat paddock mushrooms
Salt
Some sprigs of parsley
Pepper
Method
Melt butter in saucepan and stir in chopped ham, parsley, shallot, salt, pepper, lemon rind, breadcrumbs, and a little stock. Simmer for 5 minutes then prepare mushrooms by peeling, washing, drying, and removing stalks. Arrange with stalk side up on a greased baking dish and put a little mixture on each and cover with a greased paper. Bake in a moderately hot oven for 20 minutes then place each mushroom on a round of buttered toast and garnish with sprigs of parsley.
Bean Rissoles
Ingredients
1 cup cold cooked brown beans
Herbs
1 cup mashed potato
Flour for shaping
Heaped tablespoon of Grated cheese
Egg and breadcrumbs
Chopped parsley
Frying fat (copha if available)
Salt and pepper
Apples
Tomatoes.
Method
Mix beans, potato, cheese, and parsley. Flavour with salt and pepper, and herbs if liked. Turn on to a floured board and form cakes or rissoles. Dip rissoles into egg and breadcrumbs and deep-fry to a golden brown. Serve with thick slices of grilled apple and tomato and garnish with parsley.
Creamed Carrots
Ingredients
1 bunch young carrots
1 dessertspoon white vinegar
Salt
1 dessert spoon finely chopped parsley
1/2 pint melted butter sauce
1 egg yolk.
Method
Wash, scrape, and cut carrots into rings about 1/4 inch thick. Place in boiling salted water and cook 45 minutes or till tender. Make melted butter sauce, using some of the carrot stock with the milk. When cooked add egg yolk and vinegar. Reheat but do not boil. Add carrots and finely chopped parsley and mix carefully together. Serve hot.
NOTE: Half a pound of cooked peas may be used instead of the parsley.
Corn Fritters
Ingredients
1/4 lb. flour
1 egg
1 teaspoon baking powder
1 tin corn
4 tablespoons milk.
Method
Sift flour and baking powder. Stir in milk and egg yolk. Fold in stiffly beaten egg white. Add chopped corn. Deep fry spoonfuls of this mixture 3 to 5 minutes till a golden brown. Drain and sprinkle with sugar or grated cheese. Serve on a paper d’oley on a plate.
Fried Egg Plant
Ingredients
1 or more egg plants
1/2 glass dry white wine
Salt
Juice of 1 lemon
Oil or butter for frying
Pepper
1 onion
Chopped parsley
1 tablespoon curry powder
Slices of lemon.
Method
Peel egg plant and cut into thick slices. Sprinkle with salt and leave 1 hour to drain. Brown pieces in hot oil or butter. Put in baking dish. Chop onion and cook in the same oil. Add curry powder and mix over fire. Add wine, lemon juice, salt, and pepper. Cook 5 minutes. Put slices of eggplant into sauce and cook 5 minutes. Serve in hot entree dish garnished with chopped parsley.
Lentil And Marmite Roast
Ingredients
1 pint cooked brown lentils
1 egg
1 dessertspoon marmite or vegemite
1 cup gluten meal
1 grated onion
Some parsley
Salt and pepper
Brown gravy
Method
Mix lentil pulp, marmite, onion, salt, and pepper together. Add beaten egg and stir in gluten meal. Mix thoroughly and place in a greased pie dish. Bake 30 to 40 minutes. Garnish with parsley and serve with brown gravy.
Scalloped Cauliflower
Ingredients
1 cauliflower
Salt and pepper
1 dessertspoon butter
2 hard boiled eggs
1 dessertspoon flour
1 tablespoon grated cheese
1 cup milk
1 tablespoon breadcrumbs.
Method
Trim, wash, and cook cauliflower in boiling salted water. Drain thoroughly. Melt butter in a saucepan, add flour and stir till smooth. Add milk and stir till boiling. Add salt and pepper. Butter a fireproof dish and in it arrange cauliflower, sliced egg, and sauce. Sprinkle cheese and breadcrumbs on top. Bake till a pale brown.
Stuffed Tomatoes
Ingredients
2 round red tomatoes
1 teaspoon chopped parsley
Salt and cayenne to taste
Brown breadcrumbs
1 set brains prepared and cooked
1 gill thick white sauce
1 oz. Ham
2 tablespoons cream (if liked)
3 chopped mushrooms (if liked)
2 rounds toasted bread
lemon juice.
Method
Wash tomatoes. Cut off tops and scoop out inside. Sprinkle tomato case with salt and cayenne. Chop brains, ham, and mushrooms and mix with lemon juice, parsley, and breadcrumbs. Add white sauce and mix well. Add cream. Fill cased with mixture and replace tops. Place in shallow dish and cover with greased paper and bake in a moderate oven 15 to 20 minutes. Serve on rounds of toast or fried bread and garnish with small sprigs of parsley.
Egg noodle and Vegetable Pie
Ingredients
1/2 pkt egg noodles
2 cups milk
2 carrots
2 onions
2 or 3 small tomatoes
5 eggs
1 cup grated cheese
1 small capsicum
1 large potato
pepper and salt
Tabasco sauce (dash)
Any other vegies you make like.
Method
Cook noodles until just cooked, drain and leave covered with cold water until needed. Slice all vegies, toss in margarine or butter over medium heat until just cooked. Mixed with well drained noodles. Beat eggs well, mix with milk, pepper and salt and Tabasco and mix well with other ingredients. Place into well greased pie dish or casserole, cover with grated cheese and bake in moderate oven for almost 1 hour. Test with sharp knife. If it comes out clean, the pie is cooked. Serve with salad
Access Hundreds of Extra old Aussie recipes
Collectable Cookbooks For Sale
Images Acknowledgement
The Glorious Australiana images on this site are from a cd-rom called Images-Australia by ©GUM TREE GRAPHICS. Artwork created by Australians Barry Gardner & Jason Jover. I recommend when looking for excellent computer graphics you request ©GUM TREE GRAPHICS from your retailer.