All Food Recipes

Ingredients:
30 g carrots
150 g brocoli
100 g dried Chinese mushrooms, soaked in water to soften, stalks removed
100 g canned button mushrooms, drained
100 g young baby corn, rinsed clean
1/2 tsp salt
1/2 tsp pepper
1/2 tsp sugar
2 tsps vegetarian oyster sauce (try Knorr or Maggi)
250 g vegetarian abalone (available at most vegetarian shops), sliced

Sauce
Pinch of corn flour
1 tbsp dark soy sauce
1/2 tsp vegetarian oyster sauce
Salt and sugar to taste

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Ingredients:
For the Sweetcorn Cream
845 ml double cream
845 ml milk
1 onion, finely diced
2 bay leaves
10 peppercorns
6 parsley stalks
1 tsp dried marjoram
450 g tin sweetcorn, drained
8 tomatoes, skinned, deseeded and roughly chopped
3 red pepers, deseeded, grilled until black, skinned and chopped
Salt and ground black pepper

For Bacon Spoonbread
75 g fine commeal
330 ml cold water
225 g cheddar cheese, grated
50 g butter
2 cloves garlic, peeled and crushed
220 ml milk
4 eggs, separated
225 g rindless streaky bacon, finely chopped and fried until crisp
Salt and ground black pepper

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Ingredients:
4 large potatoes, peeled and chopped
2 carrots, chopped
1 parsnip, peeled and chopped
1 cup celery chunks
1 cup green peas
1 cup green beans, chopped
2 x 400 g can salt-free tomato pieces, drained
1 green capsicum, seeded and cut into chunks
2 cups fresh orange juice
1 tablespoon finely or vegetable stock
2 cups grated swede
Black pepper
1 bead of garlic

Place all ingredients except the garlic, peas and beans in a large earthenware casserole dish. Bake at 170 C, with lid on, for 2 hours. The casserole is ready to eat when vegetables are tender and liquid has reduced to a thick sauce.

For a rich garlic flavour, break the whole garlic head into cloves. Leave their skins on and toss them in a little vegetable oil. Place in a shallow in a little dish in a hot oven for about 20 minutes or until they soften and brown. Serve them as a garnish on top of the casserole - you can peel back the skin and devour the sweet, roasted flesh. Add the peas and beans to the casserole about 5 mins before serving.

Filling
115 g dried yellow beans, soaked overnight and boiled for 1 hour
1 tbsp vegetable oil
1 tsp caster sugar

Dough
550 g rice flour

Syrup (boiled with 1 litre water)
550 g caster sugar
1tbsp shredded fresh ginger

Coconut Sauce (bring to a boil)
400 ml coconut milk
1.5 tsps caster sugar
Pinch of salt
3.5 tbsps corn flour mixed with 4 tbsps water
Sesame seeds for topping

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Ingredients:
1/4 cup (10 g) coconut flakes, toasted
1 small pineapple (800 g)
85 ml passsion fruit pulp (use the canned fruit)
2 tbsps maple syrup

1. Dry-fry (no oil needed) coconut flakes over a low fire until the edges are lightly brown, about 1 to 2 mins. Set aside.
2. Peel, core and thinly slice the pineapple. This should be done be an older child who knows how to peel, core and slice. If younger children want to try this recipe. Dad should use canned pineapples instead of a fresh one.
3. Divide pineapple among the serving dishes. Drizzle with passion fruit and maple syrup, and then sprinkle coconut over.

A classic, but nonetheless wonderful, dish prepared with a mediaeval-inspired flavour combination of red wine, fresh rosemary and cinnamon. Serve with double cream, mascapone, vanilla custard, whipped cream or plain yoghurt (If you thighs are sending out Mayday signals).

500 g mixed dried fruit (pears, peaches, apricots, figs, nectarines, pineapple)
Water
1 cup caster sugar
300 ml red wine
3 cinnamon sticks
1 sprig fresh rosemary

Cover fruit, barely, with cold water and soak overnight. Next, day, combine fruit, soaking water, wine, sugar, cinnamon sticks and rosemary in a large pot. Simmer gently until fruit is tender - about 30 minutes. Let cool. Serve at room temperature, or slightly warmed, with ice cream or any of the accompaniments menthioned earlier. Serves 6-8.

Ingredients:
6 cups water
50 g dried longans
4 pandan leaves, tied into a knot
180 g rock sugar
30 g white fungus, soaked in water and chopped into small pieces
2 mandarin oranges, segemented and seeded
1. Bring water, longans, pandan leaves and rock sugar to a boil in a pot for 5 minutes or until the sugar has dissolved.
2. Add the white fungus and boil for another 10 minutes.
3. Remove pot from the stove. Add the orange segments. Serve chilled.

Ingredients:
250 ml fresh milk
250 ml cream
70 g granulated white sugar
7 egg yolks
200 g white chocolate
100 g ripe strawberries
2 tbsps granulated white sugar, extra
200 g strawberries, extra quartered
Strawberry sauce

1. Combine milk, cream and sugar in a heavy saucepan. Bring mixture to a simmer over a gentle fire. Set aside.
2. Whisk egg yolks in a mixing bowl. Pour hot cream mixture into beaten egg yolks in a slow, steady stream. Whisk continuously.
3. Pour mixture back into the saucepan. Cook over a medium fire, stirring constanly. When mixture thickens, remove from fire and stir in while chocolate until melted.
4. Allow the mixture to cool. Transfer to a bowl. Leave in fridge for 2 hours. Process the mixture in an ice-cream maker. Leave the ice-cream to set in the freezer for at least 4 hours.
5. Meanwhile, blend the ripe strawberries with axtra sugar in a mixer until you get a smooth puree.
6. Serve white chocolate ice-cream with quartered strawberries and the strawberry sauce.