Custard (Aussie style)

*Tastes like Mom's custard recipe from childhood.

Ingredients:

6 egg yolks

1 1/4 cup heavy cream

1 1/4 cup milk

2 tbsp cornstarch

1 tsp vanilla

1/3 cup sugar

Directions:

-Combine cream and milk in a medium saucepan over medium heat and bring to just a simmer.

-Meanwhile, whisk egg yolks, cornstarch, vanilla and sugar together in a medium bowl. 

-Gradually whisk in 1 cup hot cream mixture to egg mixture until smooth.

-Add egg mixture to saucepan and mix well with whisk. 

-Place over low heat and cook, stirring constantly, until custard thickens and thickly coats the back of a spoon. It will thicken quickly.

*Serve warm or transfer to a glass bowl and cover surface with plastic wrap (to prevent a skin from forming). Set aside to cool then refrigerate for up to 3 days.

*For a thinner (Anglaise-style) custard, reduce cornstarch to 1 tbs.

Australian Sausage Rolls

Ingredients

16 ounces Jimmy Dean Premium Pork Sausage(1 packages) 

1 package frozen puff pastry

3/4 cup Italian bread crumbs

1/3 cup milk

1 teaspoon minced garlic

1/2 teaspoon paprika

salt and pepper to taste

For the egg wash:

1 egg

1 tablespoon water

Instructions:

Be sure to follow the directions on the puff pastry package so your dough is thawed properly and is ready to use.

Preheat oven to 425 degrees. 

Unfold dough onto a lightly floured surface. You should have 2 big squares. Cut each square in half to create 4 long rectangles. (I cut each sheet into 3 long rectangles, along fold lines, for smaller rolls, and cook for slightly less time.)

Combine the sausage, bread crumbs, milk, garlic, paprika, salt and pepper in a large bowl or food processor and mix until all the ingredients are thoroughly incorporated.

Divide the sausage mix evenly into 4-6 sections and make a long tube down each rectangle pastry.

Roll the pastry up over the sausage and pinch the seam together. Cut each roll into 4 sections. 

Place the sections on a cookie sheet lined with parchment paper or a baking sheet. 

Mix the egg wash together and brush each roll with it. Then sprinkle on a little paprika.

Bake at 425 for only 5 minutes. Then reduce heat to 350 and bake 30-35 more minutes. Drain excess out of the pan part way through the baking time. (Not necessary with silpat.)

The rolls should look puffed and golden and the sausage in the center should be cooked through.

Remove from pan onto some paper towels to cool.

These are traditionally eaten plain or dipped in ketchup. They are also delicious dipped in barbecue sauce, marinara, alfredo sauce, country gravy, and cheese sauce.

https://www.favfamilyrecipes.com/australian-sausage-rolls/

Lamingtons

Ingredients:

BUTTER SPONGE

9 Tbs unsalted butter, softened

1 cup sugar

1/2 tsp vanilla extract

3 eggs , room temperature

1 3/4 cups (260g) flour

3.5 tsp baking powder

1/2 cup milk

ICING

4 cups powdered sugar

1/3 cup cocoa powder

1 tbsp unsalted butter

1/2 cup + 2 tbsp boiling water

COATING

3 - 4 cups desiccated coconut (unsweetened)

OPTIONAL: JAM AND CREAM

Strawberry jam

1 cup cream

1 tbsp white sugar

Instructions:

BUTTER SPONGE

Preheat oven to 350F

Sift flour and baking powder together.

Grease a 8" x 12" cake pan. Line with baking paper (parchment paper), leaving an overhang on all sides (to make it easy to remove).

Beat butter, sugar and vanilla with an electric mixer on medium high speed until light and fluffy - about 1 1/2 to 2 minutes.

Add eggs 1 at a time, beating well after each addition so the batter is smooth, not curdled.

Add half the flour and gently fold to combine, then stir in half the milk. Repeat with remaining flour and milk.

Pour the batter into the prepared pan and bake for 25 minutes until a skewer inserted into the centre comes out clean.

Stand for 5 minutes then use the overhang baking paper to lift the cake out onto a wire rack and cool completely. 

PREPARE CAKE TO COAT

Cut cake into 15 squares (5 x 3), or 18 rectangles. Freeze for 1 to 1.5 hours.

ICING

Combine the Icing ingredients in a heat proof bowl and mix until smooth. Should be a syrup consistency, but not watery.

COATING

Place coconut in a shallow bowl or pan with a largish surface area.

Place a piece of cake in the icing and roll to coat using 2 forks. Transfer it into the coconut and quickly roll to coat all over in coconut. Transfer to tray.

Repeat with remaining sponges. 

Stand for 1 to 2 hours, or until set.

OPTIONAL: JAM AND CREAM

Beat cream and sugar until firm peaks form.

Cut coated Lamington in half horizontally. Spread with jam then pipe or dollop on cream. Top with lid, keep refrigerated.

https://www.recipetineats.com/classic-lamingtons/

Pavlova 2

This makes a small size pavlova for 4-6 people. Double the mix for a good family size pavlova.

 PAVLOVA
2 egg whites (large eggs)
1 ½ cup sugar (C&H is finest)
½ teaspoon vanilla
1 teaspoon vinegar
1 teaspoon cornflour (cornstarch)
4 tablespoons boiling water

Put in a bowl and beat until peaks form and are very very stiff.
Bake at 300° for 10 min & 200° for 1 hour.
Top with freshly whipped cream , strawberries, kiwi and passionfruit.
Tips:
Leave in oven to cool, do not open oven door during cooking. Put on lightly greased foil covered flat tray. Heap the mixture in center as high as you can, use spatula to raise the sides as high as you can make them. Make sure no egg shells get in and make sure bowl is freshly cleaned and dried.

Recipe from Annette Smith who got it from Barbara Baker, both Aussies

Michelle's Australian Sausage Rolls

1-2lb jimmy dean pork & sage sausage
1 lb hamburger
1 small onion, diced finely
6-8 slices white bread with crusts removed
Pepperidge Puff Pastry



Place bread in bowl and cover with just enough water to soak in for 5 min (not soggy) Squish (very technical term) out excess water.
Add to meat and onion mix
Cut Pepperidge Puff Pastry in half long ways.
Pipe meat mix along pastry. (Can use ziploc bag with corner cut to pipe)
Roll pastry over meat and brush with beaten egg
Bake 425 for 10-15 minutes then lower oven to 350 bake a further 10-15 or until golden.

Pavlova

Preheat oven to 250

Ingredients

• 4 egg whites
• 1 cup sugar
• 2 tsp white vinegar or lemon juice
• 1 tsp cream of tarter
• 1 TBSP vanilla
• 1 TBSP cornstarch
• whipping cream
• fruit- strwberries, kiwi, bananas

Place wax paper on cookie sheet (or just grease a cookie sheet) and dust it with powdered sugar and cornstarch. Beat egg whites until stiff, then slowly add the sugar, beating until stiffer. Fold in corn starch, cream of tarter, vinegar, and vanilla. Pile high on cookie sheet and 7-8 inches across. Bake for 1 hour. OR, cook in several circles and cook 30-45 minutes. Do not allow to color on top. Cool, then spread with whipped cream and fruit. Leave door open after cooking until pavlova cools.

Alt recipe ingredients:

• 4 large egg whites (room temperature)
• 1 cup castor sugar
• 1 tsp white vinegar
• 1/2 tbs tapioca starch/flour
• 1/2 tsp vanilla extract