Tag: Classic Recipes


Jan
2024

Classic Pavlova

categories: 1970's recipes, Australasia, Desserts, Good Housekeeping World Cookery, Meringue

G’Day Mates! Today we are heading back to our old friend Goodhousekeeping’s World Cookery for a sweet treat from the Antipodes! People hotly debate whether the Pavolva was invented in Australia or New Zealand.  We will not be entering into that discussion here.  Neither does Good Housekeeping.  They, rather wisely have a recipe for Pavlova in both the Australia and the New Zealand chapters! Nice diplomacy there GH!

Pavlova

I am using the recipe from the Australian chapter just because most of the other recipes in that chapter were awful! The recipes included things like Brain and Walnut Sandwiches, Sheep’s Tongues in Aspic, and a leg of lamb stuffed with kidneys, identified as Colonial Goose.  I’m sure that 1970’s Australian cuisine was better than what is represented here. So Pavlova or Pavlova Cake as they call it, it was! Not that I minded because I adore a pav! It is one of my favourite desserts and reminds me of summer, Christmas and good times whenever I eat it!

Pavlova2

Why Pavlova?

Anna Pavlova, the Russian Ballet dancer was the inspiration for the dessert.  She toured Australia and New Zealand in 1926.  

The lightness of the meringue represents not only the lightness of her steps but also her beautiful tutus. The Good Housekeeping Pavlova was wonderfully light. The meringue was crisp but it also had that lovely marshmallow inside which is the hallmark of a good pavlova.  

Pavlova – The Recipe

Pavlova recipe

I followed the recipe for the meringue as per Good Housekeeping’s World Cookery.  However, when it came to the topping I went my own way.  Pavlova can be very sweet so to add some tang, I add a dollop of lemon curd into my cream.  My favourite toppings are the classic strawberry and passionfruit but you can add whatever fruit you like.  

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Have a great week! Signature2

 

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Jan
2021

Classic Sausage Rolls

categories: Classic Recipes

Sausage Rolls are a classic Australian finger food – served everywhere from children’s parties to cocktail functions to picnics in the park to game day snacks.  In fact, there is hardly an event where a sausage roll would be inappropriate and many where their existence could improve things!  At the very least handing around a plate of them might shut that annoying guest or relative up for a moment or two while they scoff one down!  They can also be found at every bakery for lunchtime or anytime snack!

Sausage Rolls1

For the win, they are also a breeze to make and are also very economical.  There are hundreds of fancy sausage rolls recipes out there (chorizo and pink peppercorn, lamb and harissa, even the unpronounceable n’duja gets a guernsey!) but for the sake of this post, I am keeping it utterly simple and sharing the classic recipe  I return to time and again!

Sausage Rolls 2

In terms of condiments to serve your sausage rolls, for my mind, it can only ever be ketchup!

Classic Sausage Rolls – The Recipe

My version of sausage rolls is based one I found in  Anneka Manning’s 101 Dishes to eat before you Die(t).  Over the years, I have altered it to suit my tastes, lessened the amount of egg and breadcrumbs, pre-sauteed the onions, increased the amount of sage added some seeds to the top.  If you would like the OG recipe please let me know, I will send it through!

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Classic Sausage Rolls

Print Recipe

Sausage Rolls1A classic bakery sausage roll.  Serve with plenty of ketchup!

  • Author: Taryn Nicole
  • Prep Time: 20
  • Cook Time: 30
  • Total Time: 50 minutes
  • Yield: 36 1x
  • Category: Party Food

Ingredients

Scale

3 sheets frozen puff pastry

1 egg, lightly beaten

500g sausage meat

1 onion finely chopped

1/4 cup fresh breadcrumbs

3 tbsp Italian parsley, finely chopped

1 clove of garlic, finely chopped

2 tbsp thyme, finely chopped

1 tbsp sage,finely chopped* (minimum, I really like a sagey sausage roll so generally add more)

1/2 tsp dried chilli flakes (optional)

1/2 tsp ground nutmeg

1/4 tsp ground cloves

1 tbsp olive oil

Sesame seeds, poppy seeds or a mix (optional)

Instructions

Line two cookie sheets with baking paper.

Saute the onions in the olive oil until translucent. Allow to cool.

Mix all the other ingredients except the pastry and the egg together.

Once the onions are cool, stir them into the meat and herb mix.

Preheat the oven to 180C.

Cut the pastry sheets in half and lightly brush the edges with some of the beaten egg.

Pipe or spoon the meat mixture down the centre of each piece of pastry then fold over, overlapping the edges and placing the join underneath.

Brush the rolls with the beaten egg and sprinkle with the sesame or poppy seeds if using. Cut each roll into 6  pieces.

Place the rolls onto the cooking sheets and bake for 15 minutes.  Recduce the heat to 150C and bake for another 15 minutes or until puffed and golden.

 

 

Sausage Rolls 3

Technical Note

For some weird reason about half of my posts have changed status from “posted” to draft. Rather than bombard people with 140 posts all at once, I will be reposting these through the year.  As I do I will label them all as “REPOSTS” so if you do not want to read old content you can simply delete it from your inbox.  My apologies for this, I have no idea why it has happened and I can’t think of another way of getting them back out there!

I’m heading back to work this week…which for me will be settling back down at my dining room table to start my tenth month of working from home!

I hope whatever you are doing that you do it fabulously!

Have a great week!

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