Autumn Leaves (Olive Pippey)

Bread and butter pudding.

Lemon Bread Pudding

Lemon Butter

Lorraines rolled oat biscuits

Nans raspberry shortcake

Worms pudding

Maree's Vanilla Slice

Apricot Hazelnut Torte

Dried Strawberry and Hazelnut Friands

Zucchini Hazelnut Bread

Zucchini Hazelnut Bread (sugarless)

Pumpkin scones

Parsnip cake

Almond Bread

Beetroot Cake

Rhubarb Hazelnut Cake

Maureens meat nachos

Rum Ice Cream (for ice cream plum pudding)

Mona's Lemon Cheesecake

Date Slice

Alfs Mango Chicken

Baked Quinces

Quince Paste

Baked Rice Custard

Dots Pumpkin Sultana Cake

Dots Fruity pumpkin Slice

Apple Slice

Quince and Almond Cake

Nut Loaf

Chocolate brownies

Wendy's Thai Pumpkin Soup

Chicken Mornay Pie

Rhubarb Slice

Creme Brulee  (to use up yolks from almond bread)

Impossible Pie (egg and bacon)

Red Lobster Cheddar Bay Biscuits (Garlic scones)

Ginas Mums Somosas

Chicken Mornay Pie

1Kg potatoes , peeled and chopped
100gm butter
1/4 cup milk
3 cups extra milk,warmed
800gm chicken fillets
1 brown onion finely chopped
1/3 cup plain flour1 cup grated tasty cheese
1.5 cups frozen pea, corn and carrot mix
Sweet paprika to sprinkle
Method
Preheat oven to 200c (180FF)
grease 8 cup oven proof dish
Place potato in saucepan, bring to boil, cook, drain
add half butter and milk to potato, mash until smooth, season
Cook chicken in non-stick frypan over moderate heat for 5 mins or until brown and cooked.
Remove from pan and coursely chop
melt remaining butter over moderate heat. Add onion. Cook, stirring for 5 mins or until soft
Add flour, cook stirring for 1 min or until bubbling.
Remove pan from heat, gradually add extra milk whisking until well combined and smooth|
Return pan to heat.
Cook, stirring constantly until mixture boils and thickens.
Seasen. Add cheese, chicken, vegetables. Mix well.
Spoon mixture into prepared dish
top chicken mixture with mash, roughen surface with fork and lightly sprinkle with paprika
Bake for 35 mins or until golden
Stand for 5 mins
(Often prepared in separate ramikins)

Chocolate brownies

250 g butter 
430 g [2 cups] castor sugar
4 eggs 
225 g [1/2 cups] plain flour
80 g [3/4 cup] cocoa powder
1 cup of walnuts
1 teaspoon vanilla essence
cocoa powder, extra, to dust
preheat oven to 170° the fan forced. Line 23 x 33 cm tray with nonstick baking paper.
Melt the butter and a saucepan over medium heat. Remove from heat. Stir in the sugar. Add the eggs, one at a time, and stir until mixture is thick and glossy.
Sift the flour and cocoa powder over the egg mixture and stir until well combined. Add walnuts.
Stir in the vanilla. Spread over the base of the prepared pan.
Bake for 25 to 30 minutes or until a skewer inserted into the center comes out clean. Set aside in the pan to cool completely. Cut nto pieces and dust with cocoa powder.

Nut Loaf

1 tsp almond essence   2 cups SR flour
1/2 + 1/3 cup sugar  1/4 tsp salt
pinch salt   1.5 cups saltanas, raisins, nuts etc
1.25 cups milk 1 egg (800gm)
3 nut loaf tins
sift flour and salt, rub in butter and fruit
Beat egg, add milk to egg, almond essence and sugar
make well in flour, pour in beaten egg/milk mix
leave stand 15 mins, bake approx 1 hour @ 165C

Apple Slice

Ingredients
Method

Maree's Vanilla Slice

2 pkts Cottees vanilla instant pudding
600 ml cream    2 tspns vanilla essence
2 tbspns icing sugar (for dusting top. May use icing mix)
1.5 sheets Pampas puff pastry

Cut pastry sheets into size for final slice. Place on oven paper and cook for 10 minutes in oven preheated to 200 C
Slice sheets horizontally and fill with mixture

Mixture: Place all ingredients in bowl and whisk. Place fluffy mixture onto bottom and cover with top. Dust top with icing sugar. Eat

 

Lemon Butter

1 cup white sugar    1/4 cup butter or marg
2 eggs    grated rind of 1and half lemons
juice of 3 lemons (Lisbon)

beat eggs before adding other ingredients
Put all in a saucepan and stir till thick

 Autumn Leaves (Olive Pippey)

1¾  cup SR flour    ¼ lb butter
1 egg(800gm)    ½ cup sugar ¼cup almond meal
Corn flakes    ½ cup sultanas (or dates or nuts)

Cream butter and sugar. Add egg then sultanas and flour. Mix well. Roll into small balls and coat with corn flakes.  Press with fork. Bake 10 minutes until brown. Gas 375 degrees.

Lorraines rolled oat biscuits

1 cup plain flour    1 cup rolled oats
1 cup cocoanut    ¾ cup sugar
¼ lb melted butter or margarine
1 tblspn golden syrup    1 tspn carb soda
2 tblspns boiling water

Melt butter and golden syrup/ Add soda and then the other ingredients. Put on a greased, floured tray and bake 14 mins at 375

Worms pudding  

4 oz (1 cup) vermicelli, 3 cups milk boiled, 3 egg yolks, ¼cup sugar +  for top (4 whites + ¼cup sugar).

Boil water with salt and vermicelli for 8 – 10 minutes. Strain. Whip eggs and 2 tbspns sugar. Add milk. Stir into vermicelli. When cooked spread jam and top with whipped whites. Return to oven until brown

Bread and butter pudding.

Cut up buttered bread into small pieces . Add currants, dates and raisins, little bit of sugar, 2 eggs, vanilla, ½ pint milk. Pour over bread. Sprinkle nutmeg. Bake approx ½ hour

Nans raspberry shortcake

¼ lb butter    ½ cup sugar
1 egg    11/2 cups flour
1 ½ cups cocoanut    ½ cup sugar
1 egg    Jam
Double for long tray. Use 1/2 SR 1/2 Plain
for a spongier base
250 gm des coconut - 3 cups

Cream butter and sugar. Add egg  then flour. Spread on dish and cover lightly with jam.    
Topping: Beat egg. Add cocoanut and sugar. Place on top then bake for ½ hour

Apricot Hazelnut Torte

For the layer slices
4oz butter, 4 oz caster sugar1 egg
4oz of minced hazelnuts OR ground almonds OR almond meal OR marzipan almond meal or similar
4 oz plain flour (1 cup) 3 oz self raising flour (3/4 cup)

For the filling
6 oz dried apricots   (I used a cup squashed in, can use jam and decrease sugar)
4 oz margarine (1/2 cup. marg works better than butter)
4 oz icing sugar (3/4 cup)    1 teaspoon grated lemon rind
2 teaspoons apricot brandy

For the biscuit layers
Cream  butter and caster sugar, add egg, beat well. Add sifted flour and minced nuts (or whatever nut powder you used).
Blend to a smooth dough. Roll out  to 1/8 inch (3 mm) thickness and cut into 7" (18 cm) rounds (a saucepan lid makes a convenient cutter)
Put rounds on a greased scone tray (I now use baking paper) Bake in a moderate oven at 325 15 to 18 minutes.
Use fan oven. Classic bake has bottom heat and is too hot.

Allow to cool. You should have 5 to 7 rounds.

For the Filling
Soak apricots overnight in enough water to cover them. Drain, put in saucepan with 1/4 pint of cold water, bring
to the boil and cook for 5 minutes. Puree apricots.
Beat 4 oz of margarine and icing sugar until light and fluffy. Add apricot puree gradually. 
Continue beating, add grated lemon rind, apricot brandy.

To construct
Put the filling between the biscuits. Dust with icing sugar or cream. Much better if left for some time for the filling to make the biscuits
soft. Leave in the fridge for at least 4 hours before serving.

Dried Strawberry and Hazelnut Friands

 15 g plain flour, 200 g icing sugar 
185 g ground hazelnuts, 120craizins (recipe said 60 g dried strawberries, but craisins are MUCH better)
5 egg whites    ½ teaspoon vanilla extract    180 g melted butter, icing sugar to serve (MUCH better with clotted cream)

Sift flour and icing sugar into large bowl, then stir in ground hazelnuts craisins. Whisk egg whites until frothing then fold into dry ingredients with vanilla. 
Add melted butter and stir until just combined. Spoon mixture evenly between 8 greased friends and push a small fruit into the top of each. 
Bake at 200c for 18-20 minutes or until tester comes out clean. Stand in moulds for 5 m ins. Dust with icing or serve with thick cream while warm.

Zucchini Hazelnut Bread

3 large eggs    2 cups sugar
3 tsps vanilla essence    1 cup vegetable oil
1 kg zucchini grated     3cups SR flour
1 tsp salt    2 tsp bicarb soda
3 tsp cinnamon    1/4 tsp baking powder
2 cups chopped walnuts    1/2 cup hazelnut meal (or almond or extra flour)

Method: Beat eggs until light and fluffy. Gradually add sugar and beat until creamy. 
Mix through vanilla, oil and zucchini. Fold in dry ingredients and walnuts. Pour mixture into 3 loaf pans and bake at 180 C for approx 45 mins

 

Zucchini Hazelnut Bread (sugarless)

3 large eggs    1 cup milk
3 tsps vanilla essence    1 cup vegetable oil
1 kg zucchini grated     2.5cups SR flour
1 tsp salt    2 tsp bicarb soda
3 tsp cinnamon    1/4 tsp baking powder
2 cups chopped walnuts    1/2 cup hazelnut meal (or almond or extra flour)

Method: Beat eggs until light and fluffy. Beat until creamy. Mix through vanilla, oil and zucchini. Fold in dry ingredients and walnuts. 
Add bicarb soda to warm milk (microwaved). Stir into mixture. Pour mixture into 3 loaf pans and bake at 180 C for approx 45 mins

Pumpkin Scones  

1 cup mashed pumpkin
½ cup sugar    1 tblspn butter
1 egg    2 cups self raising flour

Combine butter and sugar. Add egg then pumpkin. Add at least 2 cups self raising flour. Bake in a moderate oven (1500) for approx 15 minutes.

Almond Bread

5 egg whites    1/2 cup caster sugar
1.5 cups almonds    3/4 cup plain flour
1/4 cup almond meal    1 tsp almond essence
1 heaped tbspn SR flour    

Beat egg whites until soft peaks. Gradually beat in caster sugar until all sugar is dissolved. gradually add flours and almond meal. 
Add almond essence. Remove from mixer and, with metal spoon, stir in almonds. Pour into greased loaf pan. Bake at 180 C for 30-40 minutes until golden brown.
Turn out of tin after 5  mins. When cold wrap in aluminium foil and stand for 2 days. Using a sharp knife cut into slices 1mm thick. Place in a single layer on an oven tray 
on baking paper and cook at 130 C for 20-40 minutes depending on oven until dry and crisp. Makes 40-50 biscuits.
Stores in sealed container for months if hidden from grandchildren

Beetroot cake

2cups caster sugar    1.5 cups oil
4 eggs(600 gm or 3 800 gm)
2 cups SR flour    1/2 cup cocoa
2 tsps bicarb soda    2tsps vanilla
1 large can Golden Circle beetroot drained and pureed

Beat sugar, oil, eggs together. Add flour, cocoa, bicarb soda and vanilla.
Beat in well then add the pureed beetroot. Pour in 2 large lamington tins.
Bake at 180 C for 40 mins. Home cooked beetroot use 600 to 800 gm when cooked.

Parsnip cake

125 gm butter    2 tsps grated lemon/orange rind
1/3 cup brown sugar    1/2 cup orange/lemon juice
3 eggs    1/2 cup SR flour
1/2 cup wholemeal SR flour
2 cups finely grated parsnip (2 medium parsnips)

Grease deep 20 cm round cake pan. Cream butter and sugar. Add rind. Add juice, beat until combined.
Beat in eggs one at a time. Transfer mixture to large bowl. Stir in flours and parsnip. Spread into prepared pan.
Bake in moderate oven for 1.25 hours or until firm. Stand for 10  mins then turn onto wire rack to cool.

Rhubarb Hazelnut Cake

750 gm rhubarb finely chopped    1/3 cup currants
1 cup brown sugar    3 tsps vanilla extract
200 gm melted butter    2/3 cup caster sugar
2 cups plain flour    1 tsp baking powder
1 cup hazelnut meal    1/2 cup milk

Preheat oven to 180 C. Place rhubarb, currants, brown sugar in a bowl and mix to combine. Set aside.
Place the butter, caster sugar, flour, baking powder hazelnut meal and milk in a bowl and stir to combine.
Press half cake mixture into the base of a 20X30 cm spring form tin and top with rhubarb mixture.
press remaining cake mixture on top and bake for 40-50 mins or until cooked as tested with a skewer.
Serve with cream.

Maureens meat nachos

500 gm mince, 1 pkt burrito seasoning mix (50 gm)
1 small 400gm diced tomatoes (can) 425gm can Mexican beans
high bake to 200C, lower to 180C and put in cheese on corn chips. 
Heat approx 20  mins until cheese browns on edge

Rum Ice Cream (for ice cream plum pudding)

4 eggs separated    1/4 cup castor sugar
3/4 cup sugar        21/2 cups cream
2 tbspns rum     1 tspn mixed spice (when making plum pudding)
Beat egg yolks until creamy, gradually add sugar until dissolved and
mixture is thick and creamy. Add rum, beat well. Beat egg whites until
soft peaks form. Gradually add castor sugar, beating well after each addition.
Freeze.

Mona's Lemon Cheesecake

1/2 lb Marie biscuits    Lemon jelly
1/2 lb phili cream cheese    1/4 lb melted butter
6 lemons, juice and rind (MUST be Lisbon)
1 cup castor sugar
14 oz Evap milk (pre frozen)   1 tsp vanilla
Melt butter onto crushed biscuits, press into spring form cake tin to make shell.
Dissolve lemon jelly in 1/2 cup lemon juice and 1/4 cup hot water, 
add juice and rind of 11/2 lemons.
Whip frozen milk until thickens (3-4 mins) (Have found very chilled milk also whips)
In new bowl whip cream cheese, castor sugar and vanilla.
Add the beaten milk and still warm jelly to lemon mixture. Pour into shell.
Chill 24 hours. Sprinkle with cinnamon.

Date Slice

500 gm Dates    1 cup brown sugar
1 cup water        Vanilla
21/2 cups plain flour    21/2 cups oats
3/4 teaspn bicarb soda  1 tspn baking powder
275 gm butter
Melt butter, add sugar. When disolved add bicarb soda and baking powder
Stir in oats and plain flour. Press half onto base of baking dish 45X20cm
Cook at 160C for 10-15 minutes
Cook Dates, vanilla and water for 3 mins in microwave after soaking 5 mins
Stir to thick paste and place on base. Cover with rest of oat mix and bake for
15-20 mins on 160C

Alfs Mango Chicken

4 chicken fillets    2 tbspn margarine
1 pkt reduced salt cream of chicken soup
1/4 cup chopped macadamias
1 425 gm can mangos drained, keep 1/4 cup juice
1/4 tspn ground ginger    1/4 cup cream
place chicken in greased baking dish. Mix together margarine, soup mix, nuts
sprinkle quarter on each breast. Bake at 180C for 20-25  mins. Puree mangoes
with juice and ginger. Bring to boil. Remove from heat, stir in cream and serve with chicken
Serves 4

Baked Quinces

1.75 litres water    1 kg caster sugar
2 Kg quinces        may have 2 cinamon sticks and a 3 cm piece of ginger,
but these cannot be tasted and add nothing
Preheat oven to 180C. Heat sugar in water in a pan until the sugar dissolves.
halve and core quinces and place face down in a single layer in a large baking dish
Pour sugar solution over quinces, cover with foil and bake for 3 hours.
Check regularly after 1 hour to make sure quinces are not dried out. May need turning from time to time

Quince paste

1.5 kg quinces, cored but not peeled. 1.5 kg white sugar
juice of 1 lemon (vital)   50 gm jamsetta
1 cup water (Smirna, some varieties need 1.5 cups, juicy ones maybe 3/4 cup)
Pressure cook quince, water and lemon juice for 20 mins (at pressure) Vitamise.
Bring to boil in saucepan and add sugar with jamsetta stired through. .
Boil rapidly in pan for 10-15 minutes. Pour into shallow silicon mould or metal tray.

Version without Pressure cooker

1.5 kg quinces, cored but not peeled. 1.5 kg white sugar with 50 gm Jamsetta stirred through
juice of 1 lemon (vital)
Enough water to cover quinces in the dish
Cut quinces into quarters (or smaller)
Place in deep dish (eg caserole or baking dish), cover with water and seal well with aluminium foil
cook for 5 hours at 180C (must have changed to cherry red colour)
At the end remove foil and reduce some water
Vitamise,  Bring to boil in deep saucepan (hot jam spits and hurts)
Add sugar with jamsetta stired through.
Boil rapidly in pan for 20 minutes.
Test for setting (spoon drawn through makes "tram tracks")
Pour into shallow silicon mould or metal tray.

 


Baked Rice Custard

1. Rice - cook 1/4 cup rice in 21/2 cups full cream milk for 10 mins
Add this to gradually to custard mix
2. Custard -4 eggs, 1/2 cup (95gm) soft brown sugar, 11/2 cups (375ml) milk
1/2 cup (125 ml) cream, 1 tsp vanilla essence, ground nutmeg
preheat oven to 150 C, Grease 1 lt ovenproof dish, Place eggs, sugar, milk, cream, vanilla
in a bowl together for 1 min. Place dish in shallow baking tin and add water till halfway up the side.
Sprinkle nutmeg over top and bake for 35 mins or until set.

Dots Pumpkin Sultana Cake

6oz(180gm) butter or marg    1 cup caster sugar
2 eggs                                    2 cups SR flour
300 gms sultanas                    1/2 tsp Vanilla essence
grated rind of 1 lemon            1 cup mashed cold pumpkin
do not add 1 cup cherries
Cream butter and sugar, beat in eggs, add vanilla and lemon
stir in pumpkin, sultanas and flour.
Moderate oven 1 to 1.25 hours , 8 inch tin.
Alternatively makes 2 orange loaf tins (170 for 40+ mins)

Dots Fruity pumpkin Slice

6oz(180gm) butter or marg    1 cup caster sugar
2 eggs                                    1.25 cups SR flour
300 gms sultanas                    1/2 tsp Vanilla essence
grated rind of 1 lemon            3/4 cup mashed cold pumpkin
1 can (small) drained crushed pinapple   1/2 tsp salt
1/2 cup  chopped walnuts       1/2 cup chopped raisins or apricots
1/2 tsp allspice                        1.5 tsps ground cinnamon
Cream butter and sugar, beat in eggs, add vanilla
fold in dry ingredients. Stir in pineapple, pumpkin, nuts and raisins.
Moderate oven (180) 1  , 20X30 cm tin.
ICING: beat 250 gm cream cheese and 1 .5 cups icing sugar.
Add 2 tsps lemon juice and 1/2 tsp vanilla essence

Quince and Almond Cake

200gm butter/margarine 1.25 cups caster sugar
4 X 600 gm eggs (or 3 800gm) 1tsp vanilla
1tsp almond essence 1.25 cups sr flour1 cup almond meal
1/2 cup sour cream 500 gm poached quinces drained well and sliced
preheat oven to 176\5 C and lightly butter and flour 25 cm ring tin.
Cream butter and sugar until light and fluffy. Add eggs one at a time
beating well between each addition. Beat in vanilla and almond extract.
Sift flour and ground almonds. Gently fold in dry ingredients and then mix sour cream.
Spoon just over half mixture into tin, spooning a little up the sides. 
Place quinces evenly then cover with remaining mixture.
Bake for 50 mins. Cool in tinfor 10 mins before turning out onto cooling rack.

Lemon Bread Pudding

3 cups breadcrumbs (best made from stale bread)
3 cups full cream milk, 1 cup sugar
1 tbspn butter, 3 eggs (70 gm)
pinch salt, grated peel and juice of 3 lisbon lemons (cup+ juice)

1Soak bread in milk
rub butter into sugar, add eggs and salt, beat well
add milky bread and mix well
Add lemon rind and juice AT THE LAST MINUTE
Put in buttered dish (medium casserole (2 orgnge loaf dishes)
bake at 160C for approx 40 mins, less if in two containers
Remove when set (often when top light brown)

 

Wendys Thai pumpkin soup

1.5 kg pumpkin   1 tbspn olive oil
2 tbspns green curry paste
1 onion chopped 2 cups vegetable stock (chicken)
1 Carrot, sliced
1/2 cup light coconut cream (carnation light and creamy coconut milk)
Method
peel pumpkin, remove seeds, cut into large cubes|
heat oil in large saucepan and fry curry paste for a few minutes
Add onion and cook to soften slightly.
Add pumpkin, carrot and stock - bring to boil and cook for 15 mins
or until vegetables are tender.
Puree, add coconut cream and stir through.
Serve immediately, makes 1.5 litres

 

 Rhubarb Slice
1.5 cups plain flour
1.5 cups old fashioned oats
1 cup packed brown sugar
0.5 cups chopped walnuts
1/4 teaspoon salt
1/4 teaspoon baking soda
1 cup cold butter
6 cups sliced fresh rhubarb
2 cups sugar  
1/2 cup liquid - 1/4+ cup lemon juice, rest water
6 tablespoons cornflour
2 teaspoons vanilla essence

Part 1 Base (and top)
Must be ready before you do rhubarb as the cornflour sets the rhubarb to hard to spread as it cools .
In a large mixing bowl combine the flour, oats, brown sugar, nuts, baking soda and salt.
Cut in butter until crumbly.
(or rub it in gives a slightly different texture.)
Press half, about 3 cups into the base of a 13 inch by 9 inch by 2 inch baking dish ( 33cm by 23cm by 5cm )
Set aside

 Rhubarb mixture
In a large saucepan combine sugar and cornflour.  Stir in liquid until smooth. Add rhubarb and vanilla .
Bring to boil
Cook and stir for 5 minutes or until THICK and smooth
Spoon over crust and sprinkle rest of base/top mixture on top
Bake at 170 c until golden brown.
Notes: I have made this with Apples and Apricots instead of rhubarb.
This is a fatastic way of cooking rhubarb for kids as it is firm and easy for them to hold
Rhubarb is sweetened by lemon juice (and vanilla)
The sugar can be reduced in the recipe

 

Creme Brulee

2 cups pure cream
1 tsp vanila essence
5 egg yolks
1/4 cup caster sugar
2 tbspns brown sugar

preheat oven to 130 (fan forced)|
place 4 3/4 cup oven proof dishes in a roasting pan (this will be the water bath)
place cream and vanilla in saucepan over medium heat.
Cook, stirring, do not boil, for 8-10 minutes or until just simmering
Whisk egg yolks and caster sugar together in a heat proof bowl
Gradually whisk in cream mixture until combined and smooth.
Poor into dishes, add boiling water to pan until half way up dishes
Bake for 35 mins or until almost set (mixture will wobble slightly)
Remove dishes from pan - set aside to cool, cover
Refrigerate overnight
Sprinkle top with brown sugar and caramelise with a kitchen blowtorch
(can be done under preheated griller, but we have not done it that way)

Notes: We use this for the egg yolks geerated by making Pavlova or Almond Bread

Impossible Pie

125 gm ham chopped or chopped cooked bacon
1 small onion finely chopped
1.5 cups grated tasty cheese
1/3 cup Self Raising flour
salt and pepper to taste
4 eggs (large)
1.5 cups milk
(optional 1/4 cup capsicum/tomato/peas/corn)

preheat oven to 200C
grease 5 cup pie dish

Combine all ingredients except milk and eggs and scatter over base of dish
Whisk eggs and milk together and poor over mixture in dish
Cook for 40 mins or until puffed and golden
Serve hot but makes very nice cold slices

Red Lobster Cheddar Bay Biscuits

Ingredients:
2 cups plain flour             1tbsp sugar
1 tbsp baking powder     2 tspns garlic powder (generous)
1/2 tspn salt                    1/4 tspn cayenne pepper
1 cup, buttermilk            120 gm butter
1 1/4 cups cheddar cheese (fine shredded)
Topping: 3 tbspns melted butter with 1/2 tspn garlic powder (generous)
Method:
Preheat oven to 230C (fan forced) Line baking tray with baking paper
In large bowl combine flour, sugar, baking powder, garlic powder, salt and cayenne
In large bowl whick melted butter and buttermilk. Pour mixture over dryingredients and stir using a rubber spatula until just moist
Gently fold in cheese
Using 1/4 cup measure scoop batter into even blobs and place on baking paper
Bake for 10-20 minutes until golden brown
Melt butter for toping and mix in garlic powder. Brush top of each scone with mixture
May be served hot now or frozen and heated later

Ginas Mums Somosas

Spring roll wrappers                  4 medium onions
beef stock   (1/2 tspn)               fresh Ginger (or jar)
1/2 kg ground beef                   tspn salt
red peppers to taste (1 small)

boil beef and stock in 1/2 cup water until brown
Add sliced onions and giunger and peppers and salt
MIx until onions cooked
Place on 10cm square spring roll wrapper and fold
Deep fry or pan fry until crispy