Nanna Jenkins' sausage rolls

Estel Jenkins

Nanna used to always make the best and most delicious sausage rolls.  There would always be sausage rolls ready for her family when they visited.  Everyone loved them and they would be gobbled down very quickly.

Ingredients

500g sausage roll meat
1 large carrot, grated
1 large onion, finely cut
1 egg, lightly whisked
salt and pepper
puff pastry, already rolled into 30cm by 30cm squares

Instructions

Preheat oven to 220c.  Combine all of the ingredients in a bowl.  Cut the pastry into halves.  Place a small amount of the mixture along the edge of the puff pastry and roll.  Brush the edge of the roll with milk and with some extra egg mixture brush the tops of all of the sausage rolls.  Bake in the oven for about 20 - 25 minutes until golden brown.

Grandma Ruby's Cononut Biscuits

Ruby Mullen

This is the recipe from Ruby Mullen's family. 

Every day Gran made cakes and biscuits for afternoon tea and desert for tea.

Coconut biscuits were a favourite of everyones and a huge batch was always made to keep the buiscut barrel full.


Ingredients

1 cup of sugar
2 eggs
1 cup of cononut
2 cups of flour

Instructions

Cream the butter and sugar and then add other ingredients gradually.

Place a small amount on a greased tray.  Press down with a fork.  Bake in a moderate overn till golden.

Coconut bread

After starting my diet today I thought it would be a great idea to cook a cake.


Coconut Bread

Ingredients (serves 6)

2 eggs 300ml milk 1 tsp vanilla extract 375g (2 1/2 cups) plain flour 2 tsp baking powder 2 tsp ground cinnamon 220g (1 cup) caster sugar 150g shredded coconut 75g unsalted butter, melted

Method

Preheat oven to 180°C. Grease and line a 21 x 10cm loaf pan.

Lightly whisk the eggs, milk and vanilla in a bowl. Sift flour, baking powder and cinnamon into a separate, large bowl. Add sugar and coconut and stir until just combined. Make a well in the centre of the dry ingredients and gradually stir in the egg mixture until just combined.

Add melted butter and stir until mixture is just smooth (do not over-mix). Pour into the prepared pan and bake for 1 hour or until a skewer inserted into the centre comes out clean. Set aside in the pan for 5 minutes to cool, then turn out onto a wire rack to cool completely. Serve in thick slices.

Ras el hanout

Ive just discovered some thing new to me. It's Ras el hanout a blend of spices that can be used as a dry seasoning for chicken and other meats and then cooked in a tagine or pan. It can also be used to flavour cous cous and rice.


The spices in Ras el hanout include a blend of mild, spicy and pungent spices like cinnamon, chili, cumin, cayenne, nutmeg, tumeric, saffron, cardamon, etc.

Sounds like a delicious way to spice up life.

Recipe

Ingredients:

1 teaspoon ground cumin 1 teaspoon ground ginger I teaspoon turmeic 1 teaspoon salt 3/4 teaspoon ground cinnamon 3/4 teaspoon freshly ground black pepper 1/2 teaspoon ground white pepper 1/2 teaspoon ground coriander seeds 1/2 teaspoon cayenne 1/2 teaspoon ground allspice 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves

Prepartion:

In a small bowl whisk together all ingredients until combined well. Spice blend keeps in an airtight container at cool room temperature 1 month.

My inlaws have brought home a case full of different spices from Istanbul Turkey and have a Tagine so I may have to pay them a visit to make a little something.