Midlands Morsels, Treasures from Tasmania
()
About this ebook
Ever wonder what people cook at the ends of the earth? This cookbook includes traditional and modern recipes from Colonial and present-day Tasmania.
Some of the recipes have been modernized, and some left as Colonial cooks used them over one hundred years ago.
Rediscover some durable standards and make a few of your own.
Happy cooking!
Susan Woldenberg Butler
The late Susan Woldenberg Butler was a freelance writer and co-founder of the Benevolent Organisation of Development, Health & Insight (BODHI). She served on the International Editorial Board of the medical humanities journal Hektoen International. She lived with her husband, Colin, in Canberra and before then in Campbell Town, Tasmania, Australia. She published two books of medical fiction: Secrets from the Black Bag (Royal College of General Practitioners Publications, December, 2005) and Black Bag Moon, Doctors' Tales from Dusk to Dawn (Radcliffe, June, 2012: http://www.radcliffe-oxford.com/books/bookdetail.aspx?ISBN=1846199700). She completed the third book in the series, Black Bag Fix but it has not yet been published. Her widower may be reached at through her website and also www.bodhius.org
Related to Midlands Morsels, Treasures from Tasmania
Related ebooks
Grandma's Cook Book and Recipes Rating: 0 out of 5 stars0 ratingsBliss on Toast: 75 Simple Recipes Rating: 0 out of 5 stars0 ratings30 Days of Vegetarian Delights with 4 Ingredients Rating: 0 out of 5 stars0 ratingsDish It Out: Feeding the Lasses Rating: 0 out of 5 stars0 ratings5 Ingredients Cookbook: Simple and Flavorful Recipes Rating: 0 out of 5 stars0 ratings25 Recipes Delicious Breakfast Meat and Seafood Volume 10 Rating: 5 out of 5 stars5/5Three Sisters Cookbook Rating: 0 out of 5 stars0 ratings25 Recipes Delicious Breakfast Meat and Seafood Volume 14 Rating: 0 out of 5 stars0 ratingsThe 50 Best Cast-Iron Recipes: Tasty, fresh, and easy to make! Rating: 0 out of 5 stars0 ratingsThe NuWave Oven Cookbook: 101 Delicious Recipes for the Countertop Connoisseur Rating: 0 out of 5 stars0 ratingsCraving Solutions: Conquering Mealtime Dilemmas Rating: 0 out of 5 stars0 ratingsEvie's Delectable Edibles Rating: 0 out of 5 stars0 ratingsO.L.V. Cookbook Rating: 0 out of 5 stars0 ratingsTaste of Home Sides, Salads & More: 345 side dishes, pasta salads, leafy greens, breads & other enticing ideas that round out meals. Rating: 0 out of 5 stars0 ratings101 Skinny Meals In Minutes: The Fast Weight Loss Cookbook - Special Library Edition Rating: 0 out of 5 stars0 ratings4 Ingredients One Pot, One Bowl: Rediscover the Wonders of Simple, Home-Cooked Meals Rating: 5 out of 5 stars5/5Straight from Grandma's Kitchen Rating: 0 out of 5 stars0 ratingsFood & Wine Dinner Made Simple Rating: 0 out of 5 stars0 ratings50 Scrumptious Plates from Mama Rating: 0 out of 5 stars0 ratingsTraditional Swedish Cooking Rating: 3 out of 5 stars3/5Restaurant Recipes: 50 Essential Recipes for Today's Busy Cook Rating: 5 out of 5 stars5/5The 50 Best Casserole Recipes: Tasty, fresh, and easy to make! Rating: 0 out of 5 stars0 ratingsSOUTHERN LIVING Slow Cooker Suppers: 131 Easy & Delicious One Pot Recipes Rating: 0 out of 5 stars0 ratingsSanta's Sampler: A Collection of over 100 Hors D'Oeuvre Recipes Rating: 0 out of 5 stars0 ratings101 Things to do with Canned Biscuits Rating: 0 out of 5 stars0 ratingsTailgating Essentials Cookbook: 150 Winning Game-Day Recipes for Beverages, Snacks, Main Dishes, and More Rating: 0 out of 5 stars0 ratingsSouthern Living Best Southern Recipes Rating: 0 out of 5 stars0 ratingsThe 50 Best Vegetarian Recipes: Tasty, fresh, and easy to make! Rating: 0 out of 5 stars0 ratingsTaste of Home Classic Family Favorites: DISH OUT 277 OF THE COUNTRY'S BEST-LOVED RECIPES Rating: 0 out of 5 stars0 ratingsTurkey Time: Recipes for a Home Cooked Thanksgiving Meal Rating: 0 out of 5 stars0 ratings
History For You
A People's History of the United States Rating: 4 out of 5 stars4/5Lies My Teacher Told Me: Everything Your American History Textbook Got Wrong Rating: 4 out of 5 stars4/5Longitude: The True Story of a Lone Genius Who Solved the Greatest Scientific Problem of His Time Rating: 4 out of 5 stars4/5A Grief Observed Rating: 4 out of 5 stars4/5The Secret History of the World Rating: 3 out of 5 stars3/5100 Things You're Not Supposed to Know: Secrets, Conspiracies, Cover Ups, and Absurdities Rating: 3 out of 5 stars3/5The Devil's Chessboard: Allen Dulles, the CIA, and the Rise of America's Secret Government Rating: 5 out of 5 stars5/5Sapiens: A Brief History of Humankind Rating: 4 out of 5 stars4/5Surprised by Joy: The Shape of My Early Life Rating: 4 out of 5 stars4/5Devil in the Grove: Thurgood Marshall, the Groveland Boys, and the Dawn of a New America Rating: 4 out of 5 stars4/5The Nicomachean Ethics of Aristotle Rating: 4 out of 5 stars4/5The Time Traveler's Guide to Medieval England: A Handbook for Visitors to the Fourteenth Century Rating: 4 out of 5 stars4/5The Gulag Archipelago [Volume 1]: An Experiment in Literary Investigation Rating: 4 out of 5 stars4/5King Leopold's Ghost: A Story of Greed, Terror, and Heroism in Colonial Africa Rating: 4 out of 5 stars4/5The Richest Man in Babylon: The most inspiring book on wealth ever written Rating: 5 out of 5 stars5/5Unhumans: The Secret History of Communist Revolutions (and How to Crush Them) Rating: 3 out of 5 stars3/5Vanderbilt: The Rise and Fall of an American Dynasty Rating: 4 out of 5 stars4/5The Indifferent Stars Above: The Harrowing Saga of the Donner Party Rating: 4 out of 5 stars4/5The Lessons of History Rating: 4 out of 5 stars4/5Prisoners of Geography: Ten Maps That Explain Everything About the World Rating: 4 out of 5 stars4/5Shakespeare: The World as Stage Rating: 4 out of 5 stars4/5The Happiest Man on Earth: The Beautiful Life of an Auschwitz Survivor Rating: 5 out of 5 stars5/5100 Amazing Facts About the Negro with Complete Proof Rating: 4 out of 5 stars4/5The Library Book Rating: 4 out of 5 stars4/5Whore Stories: A Revealing History of the World's Oldest Profession Rating: 3 out of 5 stars3/5Becoming Cliterate: Why Orgasm Equality Matters--And How to Get It Rating: 4 out of 5 stars4/5Ordinary Men: Reserve Police Battalion 101 and the Final Solution in Poland Rating: 4 out of 5 stars4/5The Mother Tongue: English and How it Got that Way Rating: 4 out of 5 stars4/5
Reviews for Midlands Morsels, Treasures from Tasmania
0 ratings0 reviews
Book preview
Midlands Morsels, Treasures from Tasmania - Susan Woldenberg Butler
SAVOURIES
I never get any home cooking. All I get is fancy stuff.
HRH the Duke of Edinburgh
CHEESE STRAWS (1909)
tmp_ef5a0b58c0139c9933f470481fc35f37_2X_ZVg_html_m16d46b53.png2 oz butter
2½ oz flour (½ C)
3 oz plain cheese
1 oz Parmesan cheese
Yolk of 1 egg
1 tsp juice
Salt to taste
1/8 tsp cayenne
Grate cheese, mix butter lightly into flour, add cheese, salt and cayenne, beat egg yolk and lemon juice together, mix into a stiff paste. Roll out 1/8 inch thick, cut into strips 4 inches long and 1/8 inch wide, roll out remains of paste, stamp into rounds with a plain cutter 1¼ inches in diameter, cut out middle with smaller cutter, leaving a ring. Bake at 180°C for 10 minutes, or until pale fawn color and crisp; when done leave on sheet until cold. To serve, fill each ring with a bundle of straws, and arrange tastefully on a dish.
CHEESE STRAWS (2003) Leah Staak, student
tmp_ef5a0b58c0139c9933f470481fc35f37_2X_ZVg_html_m16d46b53.png1 C plain flour
65g butter or margarine
1 egg, beaten
1 C grated cheese
1 level tsp salt
Pinch of pepper
Place rack in centre of oven. Preheat oven 375°F (gas) or400°F (electric). Grease oven tray. Sift flour, salt and pepper. Rub in butter and cheese. Mix well. Add egg and sufficient water to make a thick dough. Roll out very thinly and cut into straws 6 cm x 2 cm. Bake 180°C about 5-8 minutes, without browning. Cool on oven tray.
CHEESE STRAWS (2005) Roseann Kent
tmp_ef5a0b58c0139c9933f470481fc35f37_2X_ZVg_html_m16d46b53.pngPuff pastry
1 egg, beaten
Parmesan cheese, grated
Roll pastry out thinly, cut into strips ¼ inch wide, brush with egg and roll in cheese. Twist ends (left thumb and fingers toward you, right ones away), place on oven tray and bake in oven preheated to 185°C for 10-15 minutes. For variety, substitute sesame seeds for cheese.
HOT CRAB DIP Raye McSweeney
tmp_ef5a0b58c0139c9933f470481fc35f37_2X_ZVg_html_m16d46b53.pngThis dip is fabulous for many occasions, Raye says.
170g crab meat
250g cream cheese
1Tbs horseradish
Salt and pepper
Combine all of the above ingredients, pile into an ovenproof bowl, cover with breadcrumbs and dot with butter. Bake at 350°F until hot and bubbling. Serve with toasted Lebanese bread or crackers.
BACON SAVOURY Bae Lyne
tmp_ef5a0b58c0139c9933f470481fc35f37_2X_ZVg_html_m16d46b53.png4 eggs
½ C Kraft cheese
1 lg onion, chopped finely
¼ lb bacon, finely chopped and cooked
Fry onion and bacon together. Beat eggs. Add cheese, bacon and onion. Spread on buttered, sliced bread and place on a buttered oven tray. Bake until brown in moderate oven. Keeps in fridge.
BACON SLICE Melissa Brain
tmp_ef5a0b58c0139c9933f470481fc35f37_2X_ZVg_html_m16d46b53.png1 lg egg, lightly beaten
1 med onion, finely sliced
4-5 Tbs tomato sauce
4-5 Tbs Worchestershire sauce
3 C cheese, grated (Mozzarella)
6 rashers bacon, cooked and diced
6-8 slices bread, sliced for toast
Salt and pepper to taste
Mix egg, sauces, onion and cheese. Butter bread. Top with wet mix. Sprinkle bacon on top. Cook in oven 125°C until bread toasted. Can be served hot or cold. Wet mix best if left covered in fridge for 1 hour for flavours to infuse.
CHEESE BISCUITS Barbie Pitt
tmp_ef5a0b58c0139c9933f470481fc35f37_2X_ZVg_html_m16d46b53.png1 C self-raising flour
1 tsp salt
½ tsp cayenne
½ C desiccated coconut
4 oz (125g) butter
¾ C grated tasty cheddar cheese
Sift flour, salt and cayenne into a bowl. Rub in butter. Add grated cheese and coconut and mix to form dough. Roll into small balls, place on greased oven tray and flatten with a fork. Place in moderate oven and bake for 10 minutes or until golden. Remove and cool on wire rack.
TOAST ROUNDS Elvina Brown
tmp_ef5a0b58c0139c9933f470481fc35f37_2X_ZVg_html_m16d46b53.pngTop toast rounds with rounds of cucumber, then spread with cream cheese and red caviar.
CREAM CHEESE DIP
tmp_ef5a0b58c0139c9933f470481fc35f37_2X_ZVg_html_m16d46b53.pngThis is beautiful and easy, and is a less expensive version of the French cheese spread, Boursin.
250g cream cheese (low-fat okay)
125g butter or margarine, softened
1 clove garlic
2 Tbs chives
Chop garlic and put through press, or mince finely. Combine all other ingredients, form into an attractive ball and chill. Use less or more of all the ingredients as you wish.
REFRIED BEAN DIP Joy Mort
tmp_ef5a0b58c0139c9933f470481fc35f37_2X_ZVg_html_m16d46b53.png435g refried beans
2 avocadoes
35g taco seasoning mix
250 mL sour cream
1½ C cheese, grated
2 sm tomatoes, chopped very small
6-8 shallots or chives, chopped very small
Mash refried beans and spread in a serving dish. Mash avocadoes and spread on top of beans. Mix together sour cream and seasoning mix and spread on top of avocados. Sprinkle on some grated cheese, shallots or chives, then tomato and more cheese and shallots/chives. Serving dish size should be no smaller than 20 cm in diameter and 5 cm deep.
CRUNCHY THAI CHICKEN & PEANUT CAKES
tmp_ef5a0b58c0139c9933f470481fc35f37_2X_ZVg_html_m16d46b53.pngMarina Lyne finds this recipe from Fingerfood (Murdoch Books) especially nice.
3 tsp brown sugar
1 Tbs fish sauce
¾ C (120g) toasted peanuts, chopped
350g chicken mince
1 Tbs red Thai curry paste
½ C (40g) breadcrumbs
1 Tbs lime juice
2 Tbs sweet chilli sauce
2 Tbs fresh coriander, chopped
½ C oil
3 fresh kaffir lime leaves, very finely shredded
1 banana leaf, cut into 24 x 5 cm square pieces
Extra sweet chilli sauce to serve
Dissolve sugar in fish sauce, then place in large bowl with chicken mince, peanuts, breadcrumbs, curry paste, lime juice, lime leaves, sweet chilli sauce and coriander. Mix well. Divide the mixture into 24 small balls. They will be quite soft. Flatten the balls into discs about 1.5 cm thick. Lay them in a single layer on a tray, cover with plastic wrap and refrigerate for 30 minutes.
Heat oil in heavy frying pan and cook cakes in batches for 2-3 minutes each side, or until firm and golden. Drain on crumpled paper towels. Place a chicken cake on each square of banana leaf and top with a dash of sweet chilli sauce. Secure with a toothpick for serving.
SOUP
Soup of the evening, beautiful soup!
Lewis Carroll, Alice’s Adventures in Wonderland (1865)
PEANUT SOUP
tmp_ef5a0b58c0139c9933f470481fc35f37_2X_ZVg_html_m16d46b53.pngThis is delicious and disappears quickly.
1½ lb best stewing beef, cut into 1-inch cubes
6 C water
Beef stock powder or cubes to taste (omit if desired)
1 lg onion, finely chopped
1 C smooth peanut butter (chunky okay)
1 green capsicum (green pepper), seeded and chopped
1 Tbs pimiento, chopped (optional)
Pepper and salt to taste
In a saucepan bring beef, water, stock or beef powder, pepper and salt (if used) to a boil. Lower heat, cover and simmer 2 hours or until beef is tender.
Place peanut butter in a bowl and gradually add 1 C of broth from pan, stirring until peanut butter is dissolved. Add peanut mixture back to soup, a little at a time, stirring constantly. Add capsicum (green pepper). Simmer, uncovered, 15 minutes. Stir in pimiento and serve. Serves 4-6. This recipe freezes well, so you may wish to double it. You could use