<PAVLOVA>

 ☆Ingredients (３０cm a Pavlova)☆

  Egg Whites....................8
  Caster Sugar..............500gm
  Cornflour........2 tablespoons
  White Vinegar........1 teaspoon
  Water.............3 tablespoons
  Vanilla Essence......2 teaspoon
  Salt............a pinch of salt
  Raspberry.................1 cup
  Blueberry.................1 cup
  Kiwi Fruit....................1
  Thickened Cream...........600ml


 ☆Preparation☆

１.......Line a baking tray with baking paper and draw 25cm circle in the middle.
　　　

２........Preheat oven at 150°C

３.......Beat egg whites in large bowl,until stiff peaks form,add water,
　　　continue beating, gradually add sugar until well combined,add vinegar,
　　 vanilla essencecornflour,continue beating until well combined.
　　　　
４.....Spread mixture into circle on prepared bake paper,make pavlova shape.

５.....Bake in oven 150°C for 90 minutes.Turn off oven and allow to pavlova
　　　　to cool in oven.

６.....Slice kiwi fruit.Whip thickened cream with little bit
vanilla essence until soft peaks form.
　　　　
７.....Transfer pavrova from oven to serving dish,decorate with
whipped cream and fruits.

<LAMINGTONS>

 ☆Ingredients (20cm x 30cm lamingtons tin)☆

-cocoa icing-
  Icing Sugar................2 cup
  Cocoa Powder.............1/3 cup
  Milk.....................1/2 cup
  Butter..............1 tablespoon
  Coconuts Powder..........2-3 cup

-Sponge Cake-
  Egg............................3
  Sugar....................1/2 cup
  Plain Flour................1 cup
  Butter....................100 gm
  Vanilla Essence.......1 teaspoon
  Salt.............a pinch of Salt

-Jam-
  Strawberry Jam.....3 tablespoons
  Sugar..............2 tablespoons
  Water..............1 tablespoons

 ☆Preparation☆

１.......Preheat oven at 180°C
　　　

２.......Cream the butter and sugar in a large bowl,then add eggs and vanilla,beat until creamy,add flour and milk,combined well.

３.......Pour mixture into prepared lamingtons tin(20cm x 30cm),
　　　 bake in 180°C oven approximately 30 minite.　
　　　　
４.....Prepare cocoa icing,mix ingredients except coconut in a pan,
bring to boil,stir until smooth.

５.....Prepare jam,mix ingredients in a small pan,bring to boil,
stir until smooth.

６.....When sponge cake cool,cut into 2layers,spread jam between the cake.
Cut cake into 9 pieces.　
　　　
７.....Holding each piece on a fork, dip each cake into icing.
Toss in coconut and sprinkle coconut to coat.

< MEAT PIE >


 ☆Ingredients(makes approx. 12)☆
 Filling
  Beef Mince...............350gm
  Onion........................1
  Carrot.......................1
  Tomato Paste.....2 tablespoons
  Beef Stock...............1 cup
  Red Wine.................1 cup
  Olive oil........1 tablespoons
  Salt..............1/2 teaspoon
  Black Pepper......1/2 teaspoon
  Plain flour............1/3 cup
  Egg Yolk.....................1

 Pastry
  Plain flour..............2 cup
  Baking Powder......2 teaspoons
  Butter..................250 mg
  Water...................100 ml


 ☆Preparation☆

１.....To prepare make the pastry,sift flour and baking powder in a bowl, add chopped butter
and water to mix roughly,and gather the dough into a ball,wrap in plastic wrap,
and refrigerate over 1hour.

２.....Line a 12 hole muffin tin with baking paper.
　　　　
３..... Heat pan with olive oil, saute onion and carrot well,add meat,
cook until meat is brown.Add tomato paste, beef stock, red wine,
bring to the boil then reduce to simmer for about
30 minutes or until mixture has reduced by half.
　　　　　　　　　
４.....Add salt and pepper,flour, stirring until sauce thickens.
Cool in the pan.

５.....Preheat oven to 200°C, fan-forced.

６.....Halve dough. Roll a dough onto a lightly floured surface,fold few times,
roll out dough until approx. 3 mm thick,large enough to line base
and sides of a 7cm wide muffin tin.　　　　

７.....Put egg yolk and 2 tablespoons water in bowl,stir to mix well.

８.....Spoon filling into pastry shell.Roll out remaining pastry,cover pie with pastry,
　　　　 pressing edges of pastry firmly together. Trim.

９..... Brush lightly with egg yolk. Bake in oven 200°C for 30 minutes,
until well risen and golden.Serve with tomato sauce.

< SHEPHERD'S PIE >


 ☆Ingredients(30cm×20cm oven dish)☆

 Topping
  Potatoes.......................4
  Milk....................1/2 cups
  Butter.....................50 mg
  Salt.............a pinch of salt
  Black pepper...a pinch of pepper
  Egg............................1


 Filling

  Beef Mince(Lamb Mince)......350 gm
  Diced Beef(Diced Rum)......150 gm
  Onion...........................1
  Celery..........................1
  Garlic....................1 clove
  Olive oil...........2 tablespoons
  Tomato Paste.........1 tablespoon
  Beef cube.......................2
  Italian herb........1/2 teaspoons
  Sugar..................1 teaspoon
  Red Wine....................1 cup
  Water.......................2 cup
  Salt.................1/2 teaspoon
  Black Pepper.........1/2 teaspoon
  Plain flour..........1 tablespoon


 ☆Preparation☆

１.....Heat pan with oliveoil,saute all vegetables for 10 minutes,
add all meat and salt and pepper,cook for 10 minutes

２.....Add tomatopaste,beefcube,italian herb,sugar,wine,water,
bring to boil,simmer for 1hour half,stirring occasionally.
In s small bowl,blend flour with extra 3 tablespoons water,
add to meat,stirring until thicken,simmer for 5 minutes.
　　　　
３.....Preheat oven to 200°C, fan-forced.
　　　　　　　　　
４.....Make mashed potatoes.Bring saucepan of water to boil, drop Pealed and sliced potatoes,simmer until soften. Transfer to a bowl,add butter and milk, sprinkle salt and pepper,stir to combine.
５.....Spoon meat sauce into oven dish,cover meat sauce with mashed potato gently,
pour beaten egg over mashed potatoes.Sprinkle backpepper.

６.....Bake in oven 200°C for 30 minutes,then 220°C for 10 minutes,
until meat is well golden.

p.s.........You can also add slice boiled egg or cheese between filling and mashed potatoes.

< ROAST LAMB >


 ☆Ingredients(Serves 4-6)☆

 A Chunk of LAMB(with skin).....1.5-2kg
 Potatoes.............................4
 Pumpkins...........................1/2
 Onions...............................2
 Rosemary.................2 tablespoons
 Olive Oil................4 tablespoons
 Salt.....................1 tablespoons
 Black Pepper...............1 teaspoons
 Water...........................3 cups
 Red Wine.........................1 cup
 Corn Starch................1 teaspoons




 ☆Preparation☆

１.....Preheat oven to 220°C, fan-forced.

２.....Rub meat with half of olive oil and rosemary,sprinkle half of salt
　　　　and black pepper,put meat in a roast pan.　
　　　　
３.....Cut potatoes in half,cut pumpkins same size as potatoes,cut onions into quater,mix with remaining olive oil,rosemary,salt and pepper.
　　　　
４.....Pour red wine and water into roast pan,cook meat in oven 220°C for 20 minutes,

５.....Then reduce heat to 180°C,add potatoes and onions and cook for 40 minutes,

６.....Then add pumpkins and cook for 1-1.5 hours,until meat is well golden.

７.......Once cooked,transfer meat on a tray,cover in foil,rest while cook gravy.
Line a baking tray with baking paper, transfer begetables on there,
　　　 cook in oven 180°C for 5 minutes.To make gravy,transfer cooking juice
　 into a saucepan,bring to boil,stirring constantly for 3-4 minutes.
Mix corn starch and extra 3 tablespoons water in small bowl,
pour into saucepan,stir until smooth.

６.....Carve and serve with begetables and gravy.

< ROAST PORK >


 ☆Ingredients(Serves 4-6)☆

 A Chunk of Pork(with skin).....1.5-2kg
 Olive Oil................2 tablespoons
 Salt.....................2 tablespoons
 Black pepper...............1 teaspoons
 Water...........................3 cups






 ☆Preparation☆

１.....Preheat oven to 220°C, fan-forced.

２.....Using sharp knife, score the pork skin,not the meat,in diamond pattern.
　　　　
３.....Rub pork skin with olive oil,sprinkle salt and black pepper,
　　　　and rub into skin.　
　　　　
４.....Pour water into roast pan,and place pork.Cook in oven 220°C for 20 minutes,
then reduce heat to 180°C,and cook for 11/2-2 hours,until juices run clear
when a skewer is inserted.

５.....Rest for 10 minutes before carving.

< CHICKEN QUICHE >


 ☆Ingredients(30cm tart tin)☆

 Shortcrust pastry

  Plain flour............11/2 cups
  Butter....................100 gm
  Salt.............a pinch of salt
  Egg............................1
  Water...............1 tablespoon


 Filling

  Chicken brests..................2
  Onion...........................1
  Red capsicum....................1
  Green capsicum..................1
  Mushrooms.......................6
  Salt................1/2 teaspoons
  pepper..............1/2 teaspoons
  Egg.............................4
  Thickened cream............200 ml
  Cheese.....................150 gm
  Flour.................1 tablespoon


 ☆Preparation☆

１.....Place butter, flour and pinch of salt into food processor,process until
mixture looks like bread crumbs.Whisk egg and water in bowl until
combined,add to mixture,process until mixture forms moist clumps.

２.....Turn out onto plastic wrap,gather mixture into a ball,knead lightly until smooth,
refrigerate for 1hour. Roll out pastry until 3mm thick,
Line quiche pan with baking sheet and pastry.
　　　　
３.....Preheat oven to 180°C, fan-forced.
　　　　　　　　　
４.....Heat pan with oliveoil,saute chopped chicken,salt and pepper,for 5 minutes,
add all chopped vegetables and mashrooms, cook for 5 minutes. cool in pan.

５.....Transfer 4 into large bowl,add flour,beaten eggs,cream,mix well.
Pour into pastry case,grate cheese over the top.

６.....Bake in oven 180°C for 30 minutes,then 200°C for 10 minutes,until well golden.

PAVLOVA・LAMINGTON・MEAT PIE・SHEPPHERD'S PIE ・ROAST LAMB
ROAST PORK・CHICKEN QUICHE

Life in Melbourne by Mihoko Nakahara is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 Unported License.