ELLI LUCA

Cauliflower cheese baked in the oven, sauce made in the Thermomix. INGREDIENTS 30g of butter 15g (or 2 tablespoons) of gluten free plain flour 250g of milk 100g of grated tasty cheese 25g of grated Parmesan cheese 1 tsp chicken stock powder* 1 cauliflower head broken into florets METHOD Place 2cm cubes pieces of the tasty and Parmesan cheese into your Thermomix bowl and blitz for 10 seconds on speed 10 or until finely grated. Add the butter, plain flour, milk, stock powder your Thermomix bowl and cook for 7 minutes at 80 degrees on speed 4. While the sauce is cooking I steam the cauliflower for the time the sauce cooks. Then drain and place into a baking dish. Pour sauce over cauliflower and bake until slightly browned I cooked for 35 - 40 minutes at fan forced 160 degrees. * I use Massel stock powder and the chicken stock powder is actually vegetarian and vegan.

Haven't posted a vintage recipe book pic in ages... Came across this from The Chiffon Tailgate Party Cookbook (1980) ROASTED HERB CORN l/4 cup Chiffon Margarine 1 teaspoon dried crumbled parsley 3/4 tsp crumbled rosemary leaves 1/2  teaspoon sugar 1/2 teaspoon paprika 1/2 teaspoon cracked black pepper 1/2 teaspoon salt 6 ears corn Mix Chiffon and seasonings. Spread evenly over corn. Wrap tightly in heavy duty foil. Place corn on grill 4 to 6 inches from hot coals.  Roast, turning corn frequently 15 to 25 minutes. If desired, serve with additional melted Chiffon.  Makes 6 servings. Tip Wrapped corn can be baked at 400° for 30 to 35 minutes, turning once during baking.

To Add Variety SOPHISTICATED BAKED BEANS 3 1-pound cans pork and beans  1 medium onion, minced 1/4 cup light molasses 3 tablespoons pickle relish I tablespoon Worcestershire sauce 2 teaspoons prepared mustard 1/4 teaspoon pepper 1 7-ounce bottle 7-Up 1 2-ounce can sliced mushrooms In a casserole, stir beans with all ingredients except mushrooms. Bake in a 350° F. oven one hour. Stir in mushrooms and continue baking for ten minutes. Makes 8 servings. GARDEN DRESSING FOR GREEN SALAD 2 small green onions 2 teaspoons paprika 1 1/2 teaspoons salt 1/4 teaspoon pepper 1/8 teaspoon curry powder 1 tablespoon Worcestershire sauce 1 tablespoon prepared mustard 1 cup salad oil 1 7-ounce bottle 7-Up Slice onions in thin rings. In a large jar, mix onions, paprika, salt, pepper, curry powder, Worcestershire sauce and mustard. Add oil and 7-Up; cover with a tight fitting lid, and shake well. Chill. Shake before using. Makes 2 cups. FLUFFY BAKING POWDER BISCUITS ...

Mayonnaise Spaghetti Sauce Tomato Sauce Hollandaise Sauce 

Scanned Recipes: Cornish Hens Pistachio Stuffing Carrot Ring filled with Lima beans Sauteed Green Grapes

Picked this book up in a lot a while ago and thought I would share a few of the recipes with you. It is a small little paperback, published by Wellspring, 1984 . I love its quirky style with calligraphy writing. Scanned Recipes: Crown Roast of Lamb Ring of Noodles Cream Spinach Broiled Tomatoes

Recipe: Tomato Aspic

Recipes: Artichokes vinaigrette Asparagus with ham

INGREDIENTS 4 tablespoons butter (I used Lescure butter) 1 clove garlic, minced 12 slices French bread cut to desired thickness I do approx half a cm each METHOD Preheat oven to 350 degrees F (175 degrees C). In a large saute pan, melt butter over medium heat. Stir in garlic; cook and stir for 1 minute. Add bread slices, and toss to coat.  Spread on a baking sheet. Bake for 15 minutes, or until crisp and dry.  Check often to prevent burning.

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Flat whole wheat bread with spiced potato filling.

FOR THE DOUGH: I used the Karen Martini recipe on recommendation of a coworker. I will never look back it is amazing! INGREDIENTS: DOUGH   800 grams flour 250 grams semolina 20 grams salt 2 sachets dry yeast (14 grams) 600 ml mineral water 50 ml oil  a little olive oil (brushed onto base to stop sticking on BBQ)  INGREDIENTS: FILLING 800g low-fat fresh ricotta 250g frozen spinach, thawed, excess liquid removed Pinch of nutmeg 1 teaspoon dehydrated onion 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 cup grated Parmesan METHOD: DOUGH Using a stand mixer with a dough hook, add the flour, semolina and salt. Whisk the yeast, mineral water and oil in a separate bowl. Turn the mixer to slow, add the liquid all at once, and bring together to a soft dough. Once combined, turn the speed to high and mix for a further 6 minutes until you have a smooth, silky, springy do...

The following scans were found inside the book when I bought it. Not sure what this one is for? There is no method listed. Yo Yo Biscuit Recipe A Feast of Mushrooms Sweet or Savory Pastry Recipe Xmas Plum Pudding Swiss Roll Honey Crisps Coconut ???? Cake Orange Cake Chocolate Cake

Here is a few for now... Fresh Apple Pound Cake Ice Box Fruit Cake Sour Cream Pound Cake Watermelon Cake Puttin' On the Peach Cake Larry's crossing hobo Beans Candied Sweet Potatoes Texas Baked Corn Zucchini Casserole East Texas Onion Pudding Tobacco Onions Mango Corn Relish   Tomato Pie Western Lima's and Ham Hock Rattle-skin Corn Relish Squash Casserole Lubbock's Favorite BBQ Sauce Barbeque Sauce With Mushrooms Golden Grill barbeque Sauce Barbeque Sauce

INGREDIENTS: 2 cups plain flour 1/2 cup milk chocolate chips 2 tsp baking powder 1 tsp ground cinnamon (for topping) 1 tsp sugar (for topping) 1 tsp maple sugar (for topping) ½ cup caster sugar ½ cup brown sugar 2 eggs, lightly beaten 1/3 cup (80mL) oil 1 tsp vanilla extract 4 ripe bananas, mashed Butter and honey, to serve METHOD Preheat the oven to 180°C. Grease and line the base of a loaf pan (mine is 11cm x 21cm). Sift the flour & baking powder into a large bowl. Stir in the sugars. In a separate bowl, combine the eggs, oil and vanilla. Add a mashed banana to the dry ingredients and add the combined wet ingredients. Add chocolate chips, fold until just combined - do not overmix. Place mixture into the loaf pan, sprinkle with cinnamon, and maple sugar and regular sugar and bake for 50 minutes or until a skewer inserted into the middle of the loaf comes out clean. Allow to cool for 10 minutes, then remove and p...

Wanted to use some soup mix from the supermarket: This mix contains green split peas, yellow split peas, barley, lentils. INGREDIENTS 1 tin of chopped tomatoes 1 cup of soup mix (soaked overnight, rinsed and drained) 1 garlic clove 1 onion 1 teaspoon butter 2 teaspoons olive oil 1 teaspoon cumin powder 1 teaspoon coriander powder 1 teaspoon sweet smoked paprika 2 cups of vegetable stock 2 cups of water OPTIONAL INGREDIENTS: Garnish: Fresh coriander if so desired and Greek yoghurt too (added just before serving) I also grated on fresh ginger and seasons with a ton of freshly cracked black pepper.   METHOD Boil the soup mix for 1 - 1/2 hours, drain and rinse add to the slow cooker. Fry off some garlic, onion in a little butter and olive oil until clear Add paprika, cumin and coriander cook for about a minute. Put all ingredients in slow cooker and cook on low   Adjust seasoning to taste--almost any combination of your favorite seasonings will work well in t...

Excuse the mobile phone snap! But it was the only picture I took. Preparation time: 5 minutes / Cooking time   25-30 minutes INGREDIENTS 1/4 cup dry breadcrumbs 1/4 cup fresh Parmesan cheese, grated tiny dehydrated garlic 2+1/2 cups sliced zucchini (2 small) 1 egg  1/2 teaspoon chili flakes (optional) 1/2 teaspoon of dried oregano olive oil about a teaspoon / or cooking spray METHOD Preheat oven to 180°C. Combine dry ingredients together in a medium-size bowl. In a shallow bowl, whisk the egg. Dip zucchini slices in egg, and toss in breadcrumb mixture.  Place coated slices on an ovenproof wire rack coated with cooking spray; (I prefer to just use olive oil which I rubbed on the rack with paper towel) place rack on a baking sheet.  Bake at 180°C for 30 minutes or until browned and crisp. Serve immediately, as a side or a snack. Serves 4

Makes about 10  fritters adapted from Simply Recipes version INGREDIENTS 2 medium sized zucchini 1 teaspoon coarse or Kosher salt, plus extra to taste 2 scallions / spring onions, split lengthwise and sliced thin 1 large egg, lightly beaten 1/2 teaspoon white pepper 1 teaspoon dried garlic / or fresh (but use less if fresh) 1/2 cup grated tasty cheese 1/2 cup plain flour Olive or another oil of your choice, for frying To serve (optional) 1 cup sour cream  Sweet Chili Sauce to taste. Pinches of salt METHOD Salt the zucchini with about 1 teaspoon of salt. Try to remove the excess moisture from the zucchini by either squeezing the liquid out with a potato ricer, or by squeezing with paper towels. (The original recipe calls for putting the zucchini in a colander set in the sink to let it drain for 10 minutes after salting it. I think it works much better to use a potato ricer.) Whisk egg in a large bowl; add the zucchini, flou...