Aunty Rozzy's Recipes

Aunty Rozzy and friendsLuscious Lemon Delicious

Eat this delicious dessert as soon as its made!!

Before You Start

  1. Wash your hands
  2. Put on your apron
  3. Make sure you are working with a grown-up to set up the necessary equipment
  4. Handle all equipment with care
  5. Be careful of your fingers around all blades and knives. In fact, let the grown-up use the knives or blades for you
  6. Get out your ingredients
  7. Get out any equipment that you need
  8. Follow instructions and have fun
  9. Don’t forget to thank the grown-up for helping you
  10. Enjoy and share your tasty treat with family and friends!

Ingredients (serves 4)

3 eggs
½ cup castor sugar
1 cup of milk
1 tablespoon of self-raising flour
½ cup of lemon juice

This is how we do it

  1. Preheat the oven to a moderate heat of 180°C (350°F)
  2. Separate eggs. Place whites and yolks into 2 separate small bowls.
  3. Add sugar to egg yolks and beat with an electric mixer until thick and creamy.
  4. Gradually add milk on low speed. Then add in the sifted flour and lemon juice. Pour into a large bowl.
  5. Using clean, dry electric beaters, beat the egg whites in the small bowl until soft peaks form.
  6. Fold into the lemon mixture in two batches. Use a spatula for this and do it very gently. Do not stir or beat. Mixture will look
    a bit curdled but this is correct.
  7. Pour into a greased 4 cup ovenproof dish.
  8. Stand dish in a baking dish, adding enough boiling water to the baking dish to come halfway up side of the ovenproof dish.
  9. Bake in the moderate oven for about 45 minutes or until firm to touch.
  10. Sprinkle with a little sifted icing sugar, if desired and serve with yogurt, cream or ice-cream.

 

 

Cool Cucumber Sandwiches

Cucumber sandwiches are very traditional for afternoon tea in England. Now you can make them yourselves for "high tea" or just have them for lunch!

Ingredients

Loaf of white sandwich bread
1 medium seedless cucumber, peeled and sliced
250 grams of cream cheese, softened
3 green shallots sliced very finely
¼ cup fresh mint leaves, chopped finely
Salt and pepper to taste

This is how we do it

  1. Peel and slice the cucumber and set aside on a plate. If you like it crunchy, slice them thick- it's up to you.
  2. Place softened cream cheese into a small bowl. Then rinse and finely chop the green shallots and mint and add to the cream cheese and mix together.
  3. Spread the mixture on a slice of bread and top with some slices of cucumber. Sprinkle with some salt and pepper if you like. Place another slice of bread on top to close the sandwich.
  4. Cut off the crusts. If you want to create triangles, slice the sandwich across from the left hand corner down to the right hand corner and then do the same with the other corners.

If you want to create squares then cut the sandwich down the middle and then across the middle.

Enjoy!

 

Tasty Tomato and Red Pepper Soup with Parmesan Toasts

This is a yummy soup to warm up autumn tummies!

Before You Start

  1. Wash your hands
  2. Put on your apron
  3. Make sure you are working with a grown-up to set up the necessary equipment
  4. Handle all equipment with care
  5. Be careful of your fingers around all blades and knives. In fact, let the grown-up use the knives or blades for you
  6. Get out your ingredients
  7. Get out any equipment that you need
  8. Follow instructions and have fun
  9. Don't forget to thank the grown-up for helping you
  10. Enjoy and share your tasty treat with family and friends!

Ingredients (serves 8)

1 garlic bulb
1.5kg (3 ½ lbs) ripe roma tomatoes, cores removed, halved enthways
500g (1 lb) red peppers (capsicums), seeds removed, halved lengthways
Salt and pepper
Extra Virgin Olive Oil
1 litre or 4 cups of chicken stock
1 large Spanish onion peeled, chopped in half

This is how we do it

  1. Preheat the oven to 140?C or 300?F. Place whole garlic bulb, Spanish onion, tomatoes and peppers, cut side up, on a baking tray lined with non-stick paper. Season the tomatoes and peppers with salt and pepper and drizzle with extra virgin olive oil.
  2. Roast in oven for 30 minutes or until tomatoes are tender and the skin of the peppers is blistered and slightly blackened. Allow ingredients to cool for 15 minutes or so. Peel the skin of the peppers - they will just fall off.
  3. Into the bowl of a food processor, squeeze the softened garlic. Add the tomatoes, peppers and onions. Process until smooth.
  4. Transfer the pureed vegetables into a large saucepan and heat over medium-high heat. Add the chicken stock and bring to the boil. Reduce heat to low. Simmer, stirring occasionally for 10 minutes or until the mixture thickens slightly. Taste and season with salt and pepper.


If you prefer a thicker soup, only add two cups or half a litre of stock. Remember this will now only serve 4.

Parmesan Toasts

1 baguette, sliced
Extra virgin olive oil
Salt and pepper
1 cup finely grated Parmigiano Reggiano cheese

Preheat the oven to 200oC (400oF).

Brush one side of each bread slice with the extra virgin olive oil and place them on a baking sheet in one layer. Season with salt and pepper and sprinkle them with the Parmesan cheese. Bake the toasts for about 15 minutes until golden brown and crisp. Serve warm or at room temperature.

 

Stunning Spinach Pie

This is a great meal for lunch or dinner.

Before You Start

  1. Wash your hands
  2. Put on your apron
  3. Make sure you are working with a grown-up to set up the necessary equipment
  4. Handle all equipment with care
  5. Be careful of your fingers around all blades and knives. In fact, let the grown-up use the knives or blades for you
  6. Get out your ingredients
  7. Get out any equipment that you need
  8. Follow instructions and have fun
  9. Don't forget to thank the grown-up for helping you
  10. Enjoy and share your tasty treat with family and friends!

Ingredients

2 bunches of English Spinach
6 green shallots
150g of feta cheese
½ cup of cottage cheese
½ cup of grated parmesan cheese
¼ teaspoon of ground nutmeg
4 eggs
6 sheets filo pastry
Spray Olive Oil

This is how we do it

  1. Preheat the oven to 180?C or 350?F
  2. Chop the stems of the English spinach from below the leaves and discard. Wash the spinach thoroughly. You may need to do this twice to make sure that you get rid of all the dirt. Place the spinach into a large saucepan of about a cup of water. Cover and bring to the boil, reduce the heat, simmer, covered for about 3 minutes or until the spinach is wilted and tender.
  3. Pour into a colander to drain. Allow the spinach to cool. Take a handful of spinach and squeeze it to get rid of the excess liquid. Do this until all the spinach has been prepared. Place it on a chopping board and chop the spinach finely. Place the spinach into a medium sized bowl.
  4. Chop the six green shallots finely and add to the spinach.
  5. In a small bowl, lightly beat the eggs.
  6. Crumble the feta cheese and add to the bowl of eggs together with ½ cup of cottage cheese, the grated parmesan cheese and ¼ teaspoon of nutmeg.
  7. Add the egg and cheese mixture into the spinach mixture. Stir well. You can do this with your hands or with a spoon.
  8. Unfold the filo pastry and carefully remove 6 sheets. Return the remainder of the filo to the packet.
  9. Grease or spray oil to a 13cm x 23cm ovenproof dish. Place four sheets into the dish allowing the filo pastry to come up over the sides. Trim the excess filo pastry with scissors leaving about 2cms from the edge.
  10. Put the spinach mixture into the filo pastry and evenly spread it into the dish. Do not press down.
  11. Fold the remainder two sheets of filo pastry in half and place on top of the spinach mixture. If necessary, trim the edges to fit the dish. Gently fold the outer layer of filo pastry over the top creating a type of crust, so that all the spinach is covered. Spray the top with some olive oil spray. If you like grind some black pepper over the top of the pie.
  12. Bake in the preheated oven for about 40 minutes, or until golden brown. If you are using a fan forced oven, bake for about 30 minutes or until golden brown.


Serve with a salad and some crusty brilliant bread!

 

Visit www.auntyrozzy.com for more recipes and fun!

 

 
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