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• • • • • • • • • • • • • • • • • • • • • Savoury Recipes • • • • • • • • • • • • • • • • • • • • •
• • • • • • • • • • • • • • • • • • • • • Sweet Recipes • • • • • • • • • • • • • • • • • • • • •
TABLE OF CONTENTS
Tuna Kedgeree • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •
Mexican Chilli Scramble • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •
Cosy Lamb Shank Casserole with Colcannon and Parsley Gravy • • • • • • •
Chicken Adobo Pies with Homemade Banana Ketchup • • • • • • • • • • • • • • • • • • •
Cottage Beet Bake • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •
Macaroni Lamb • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •
Nonna’s Ciabatta Bread • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •
Onion Omlette • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •
Pear, Fig, Ginger and Chilli Chutney • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •
Pesce Al Forno (Oven Baked Fish) • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •
Sardine Toasts are the New Black • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •
Vegetable Breakfast Hash • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •
Vege Rich Rice Vermicelli Noodles • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •
4
5
6
8
10
11
12
13
14
15
16
17
18
3 Tier Pina Cola Cake • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •
Coconut Laddoo • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •
Coconut Pancakes • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •
Earl Grey Tiramisu with Blood Orange • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •
Easy Protein Hotcakes • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •
Lala Nutella Cakes • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •
Raspberry Passion Fruit Pie • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •
Sweet Potato Cake • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •
20
22
23
24
25
26
27
28
SAVOURY RECIPES
SAVOURYRECIPES
TUNA KEDGEREEFrom the Kitchen of Rita Maguire
Cooking time: 40 mins | Servings: 4
INGREDIENTS
1
1
2
2
2
3
3
1
3
3
1/2
1
1.
2.
3.
4.
5.
6.
7.
8.
9.
can tuna in brine (425gm)
can mushrooms in butter sauce (255gm)
cups cooked rice
hard boiled eggs, yolks separated from whites (diced)
medium brown onions (sliced)
tablespoons butter
tablespoons plain flour
teaspoon diced garlic
tablespoons diced garlic
tablespoons mild curry powder (or less for hot curry powder)
cup milk or enough for medium consistency
teaspoon sugar
salt and pepper
METHOD
Fry onions until golden
Add flour, curry powder, garlic, sugar and mix together.
Add milk and stir until medium consistency.
Add tomatoes, diced, cooked egg white, undrained tuna and mush-rooms.
Stir until combined and cook down on low for about 5 mins.
Pat down cooked rice in bottom of ovenproof dish.
Pour mixture on top.
Cut yolks in half and place cut side down on top.
Bake at 180 Celsius for 15 mins.
RYDE COLLECTIVE COOKBOOKTOPRYDECITY.COM.AU
PAGE4
It doesn't involve a lengthy preparation, we always have these tins in the pantry, and you
can vary the level of heat.
1ST· P L A C E ·
”
From the Kitchen of Linda Sanchez
Cooking time: 10mins | Servings: 2
INGREDIENTS
4
8
1/2
10
1/8
10
1/4
1/4
1/4
2
1.
2.
3.
4.
5.
6.
7.
8.
eggs
thinly sliced salami (your choice)
cup black beans
cherry tomatoes
cup shallots
slices jalapeño
cup spicy salsa
cup of grated cheddar cheese
cup crumbled feta
tablespoons olive oil
salt & pepper to taste
METHOD
Heat olive oil in medium-large.
On medium heat lightly fry salami.
Add eggs and gently fold through salami.
Add black beans, tomatoes, shal-lots & jalapeño.
Fry for a few minutes then add salsa.
Add salt and pepper to taste.
Once everything is combined add cheddar and feta on top cook a further 2 minutes or until cheese melts.
Serve with crusty bread and sides of your choice
This one pan recipe is super tasty, quick, and easy! The perfect throw-it-together recipe which incorpo-rates everyday pantry items. The Mexican ingredients add so much flavour and class to a family favour-ite. If you want to impress someone and don’t have a lot of time to cook, this is the recipe for you. Adjust
the heat to suit and add/subtract ingredients to create your own spin on my recipe. A side of avocado, wilted spinach or chorizo would work wonderfully as well.
MEXICAN CHILLI SCRAMBLE
”
2ND· P L A C E ·
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PAGE5
From the Kitchen of Kelly Elrington
Cooking time: 3 hrs | Servings: 4
INGREDIENTS
4
1
2
1
1
1
2
3
60g
2
250ml
1
1kg
500g
1
1
1/2
100g
1.
2.
3.
4.
5.
6.
7.
8.
lamb shanks
onion finely chopped
carrots finely sliced
tablespoon rosemary finely chopped
tablespoon thyme finely chopped
bay leaf
cups white wine
cups beef stock
butter
tablespoon plain flour
hot milk
cup parsley finely chopped
salt and pepper
potatoes
cabbage shredded
bunch shallots finely chopped
bunch spring onions finely chopped
cup parsley finely chopped
butter
METHOD
Pre heat oven 180 degrees.
Place shanks, onion carrots, rosemary, thyme, bay leaf, beef stock, wine into large lidded heavy base oven proof dish. Cover and place in oven, cook 2 for hours
Place potatoes on baking tray and dry bake for 1 hour. Remove potatoes when cooked through, allowing them to cool before remov-ing skin.
Put potatoes in large bowl and roughly chop, but not mash, set aside.
Remove the shanks from oven dish and strain the liquid into a medium saucepan. Keep shanks warm, wrapped in foil.
Bring shank liquid to the boil then simmer over medium heat until it reduces to approx half a cup.
Bring a large pot of salted water to the boil, add cabbage and cook for 2 minutes then strain.
Melt the 60g of butter in a small saucepan over medium heat and add the flour. Stir with a wooden spoon until smooth. Gradual-ly add the hot milk and cooking liquid, stirring constantly to avoid lumps. Add 1 cup of parsley, season with salt and pepper to taste. Stir well and set aside.
COSY LAMB SHANK CASSEROLEWITH COLCANNON AND PARSLEY GRAVY
3RD· P L A C E ·
9.
10.
Melt 100g butter in microwave. Add melted butter to potatoes and mix well. Season with salt and pepper, add cabbage, spring onions and shallots. Mix well. Can be reheated in microwave Pull lamb meat off bones and coarsely chop, serve with colcannon parsley gravy.
Twenty years ago before shanks became trendy and popular again, I wanted to make a dish I remem-bered from my childhood and was also a great winter warmer. When I asked the butcher for lamb
shanks, he actually asked if they were for me or the dog (that would determine how he wrapped them). Goes to show how far shanks have come since then. This meat falls off the bone and it's the best dish to
have on a chilly Sunday night, partnered with a good red.
”
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PAGE7
From the Kitchen of Margaret Sevenjhazi
Cooking time: 1.5 hrs | Servings: 4-6
INGREDIENTS
1.5kg
1/4
1
1 1/2
2
10
2
1
2
1.
2.
3.
4.
5.
6.
7.
8.
bone-in, skin on chicken pieces (thighs or whole chicken cut into 8)
cup soy sauce
cup apple cider vinegar (can also use white Filipino cane vinegar or white vinegar)
cup water
tablespoons brown sugar
large cloves of garlic, crushed
tablespoons black peppercorns
cinnamon stick
bay leaves
METHOD
To make filling place all Chicken Adobo ingredients in a large pot with chicken, skin side down on medium heat.
Bring to the boil reduce and simmer for 1 hour (or until chicken is cooked). Ensure chicken remains covered in liquid add more water if necessary. Stir and turn chicken occasionally.
For Banana Ketchup heat oil in a medium pan. Cook the shallots till translucent, then add ginger, garlic, turmeric and all-spice. Cook till fragrant.
Add the tomato paste, cook for a minute, stirring well. Add remaining ingredients. Simmer on low heat for 10-15 minutes, stirring often until it starts to thicken.
If the banana ketchup is too thick add a bit of water to reach desired consistency. To store allow sauce to cool and transfer to an airtight container. Refrigerate for up to 2 weeks.
Once chicken adobo is cooked take it off the heat and allow to cool. If the sauce is too runny remove the chicken and allow sauce to thicken on medium high heat.
Remove the meat from the bones and slice into bite sized pieces. Toss into thickened adobo sauce.
Preheat oven to 220C and place a baking tray into the oven. Grease pie pans with butter. Cut 6 x 15cm circles of shortcrust pastry. Line the base and sides of the pie tins. Brush the top edges with water. Fill with cooled chicken adobo mix.
CHICKEN ADOBO PIES WITH HOMEMADEBANANA KETCHUP
Chicken Adobo
2
2
1
1
sheets frozen puff pastry, thawed
sheets frozen shortcrust pastry, thawed
egg, beaten
tablespoon butter
Pies
1
1/4
1
1
tablespoon vegetable oil
cup shallots, finely diced (or brown onion)
tablespoon garlic, finely chopped
tablespoon, ginger finely grated
Banana Ketchup
1
1/4
2
60ml
60ml
1/2
1
1
9.
10.
tablespoon fresh turmeric, finely grated (1 teaspoon if using ground turmeric)
teaspoon ground all spice
very ripe bananas, mashed till smooth (approx. 1 cup)
white vinegar
water
tablespoon tomato paste
tablespoon soy sauce
tablespoon palm or brown sugar
For the pie lids cut 6 x 15cm circles of puff pastry. Place over meat and press to seal with a fork. Trim the edges to neaten and brush the tops with egg.
Place pies onto a hot tray and bake for 20-25 minutes or until golden. Serve with the banana ketchup.
I have fond memories of my mum cooking chicken adobo for dinner each week. The mix of soy sauce, vinegar and garlic creates a punchy flavour that strikes a balance between sweet, sour and salty. This
recipe puts that classic Filipino taste in a classic Aussie crust. This dish is like me! A mix of my Filipino and European heritage. The banana ketchup is a tropical innovation that stemmed from a WWII tomato
shortage and it pairs surprisingly well with the pie.
”
RYDE COLLECTIVE COOKBOOKTOPRYDECITY.COM.AU
PAGE9
It is my own recipe with natural, mostly freshly grown ingredients. Easy and simple and can be served with any meat/fish of choice or kept vegetarian + my dinner guests love it.
”
From the Kitchen of Robin Shingles
Cooking time: 40 mins | Servings: 8
INGREDIENTS
1
2
400g
200ml
3
2
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
bunch silver beets steamed
beetroots (grated) (may use othervegetables such as kale)
cottage cheese
sour cream
eggs
cups mozzarella cheese
cayenne pepper
black pepper
salt
coriander powder
fresh tarragon
turmeric powder
METHOD
Preheat oven on medium heat.
Grease casserole/pie dish.
Steam silver beets – let cool.
Beat the eggs, and mix with cottage cheese, sour creams, salt, pepper, cay-enne pepper, coriander powder and fresh tarragon in a bowl.
Add the Silverbeet, mozarrelea cheese and grated beetroot to the mix.
Pour into baking dish.
Sprinkle a little grated cheese and pow-dered turmeric on top.
Bake in medium oven 30-40 minutes.
Place on board to settle.
Serve hot or cold for a snack.
COTTAGE BEET BAKE
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PAGE10
It is exceptionally flavoursome and can be done either earlier in the day or even the day before and then reheated. Sometimes the flavour is even better the second day.
”
From the Kitchen of Lorraine Hosgood
Cooking time: 2 hrs | Servings: 4-6
INGREDIENTS
500g
1
1
2
1
1
3/4
1/2
3/4
1
1
1
1
1
1/2
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
diced lamb
red onion sliced very thinly
rasher bacon diced
tablespoons tomato sauce
tablespoon tomato paste
tablespoon Worcestershire sauce
tablespoon vinegar
teaspoon salt
cup water
teaspoon sugar
cup macaroni
onion
rasher bacon
tomato
cup grated cheese
pepper (to taste)
parsley to serve
METHOD
Flour the diced lamb and place in overn-proof dish.
Place sliced onion and bacon on top.
Pour over mix of tomato suce, tomato paste,Worcestershire sauce, vinegar, salt, pepper, sugar and water.
Cover with lid and bake in 170C oven for 1 hour.
Remove cover and bake a further 20 mins.
While lamb is cooking, boil macaroni in salted water until tender.
Fry together chopped onion and bacon.
Add onion mix, chopped tomato, cheese and parsley to cooked and strained maca-roni - mix well.
Pile on top of lamb and cook another 1/2 hour.
To serve-sprinkle with extra parsley.
Enjoy!
MACARONI LAMB
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PAGE11
This easy to make artisan bread is crusty on the outside, soft and airy on the inside - just like our Nonna. Enjoy it warm with olive oil or lashings of butter. Also great cold with stews, soups, in sandwiches or just
on its own.
”
From the Kitchen of Madison and Matthew Zammit
Cooking time: 3 hrs | Servings: 2 loaves
500g
380ml
2 packs/8g
1
1.5
3 - 4
4.
5.
6.
7.
bread flour
lukewarm water
dried yeast
teaspoon salt
teaspoon sugar
tablespoons olive oil
Place the dough into the prepared bowl and drizzle a bit more oil. Cover the bowl in plastic wrap tightly and then place a towel over it. The bowl with the dough should be placed in a warm spot and allowed to rise for at least 2 hours.
Line a baking tray with either oil or baking paper and a small dash of flour. Flour your hands to remove the dough in 2 sections and shape the dough into two long loaves. They are shaped like an Italian slipper which is where the name ciabatta comes from.
Sprinkle the top of the loaf with a just touch of flour and bake for 35-40 minutes. You will know when the bread is cooked as it will be lightly golden and if you tap the underside it will sound hollow.
Place the bread on a cooling rack and allow it to cool down. Look at the thing of beauty you have created and start deciding how you are going to eat it.
INGREDIENTS
1.
2.
3.
Oil a large bowl that the dough will prove in and preheat your oven for 200 degrees Celsius.
Whisk the flour, yeast, sugar and pour in the lukewarm water. Sprinkle in the salt and beat until the dough is well combined with either with a mixer or a wooden spoon. Approximate-ly 5 minutes.
To create the air bubbles, flour your hands, pull out the dough and slap it back into the bowl for another 5 minutes. Have fun with it. Note that the dough should be wet and sticky.
METHOD
NONNA'S CIABATTA BREAD
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PAGE12
Super easy to make.”
From the Kitchen of Nam
Cooking time: 5 mins | Servings: by it self or with cooked rice
2 1.
2.
3.
4.
eggs
sliced onion
oil
fish sauce
Knock eggs in the bowl and stir it all perfectly.
Add 2 spoon of fish sauce in egg bowl.
Throw sliced onion in a hot pan.
Once onion is cooked, pour the egg.
INGREDIENTS METHOD
ONION OMELETTE
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PAGE13
This chutney is so versatile, can be an accompaniment with cheese, any meat hot or cold. Plus there are added health benefits due to the use of coconut sugar instead of regular store sugar.
”
From the Kitchen of Noelene Wilson
Cooking time: 2 1/2 hrs | Servings: Up to 40
6
6
3cm
3 - 5cm
1 1/2
1/4
1.
2.
3.
4.
5.
6.
packham pears
firm figs
root of ginger grated
long red chillies seeded and cut fine
cups organic coconut sugar
cup red wine vinegar
Peel, core and chop pears into 3cm chunks and place in saucepan with chilli and ginger.
Cut figs into 8 segments and add to pot.
Add sugar and vinegar, add a little water at any stage if mixture appears to need it, this depends on the fruit.
Bring to boil with lid on and boil for 10 min, remove lid and simmer for up to an hour until desired consistency is achieved.
Spoon hot chutney into jars that have been thoroughly washed and rinsed in boiling water.
Label with date and enjoy!.
INGREDIENTS METHOD
PEAR, FIG, GINGER AND CHILLI CHUTNEY
RYDE COLLECTIVE COOKBOOKTOPRYDECITY.COM.AU
PAGE14
It is a delicious, quick and easy meal that is healthy and impresses all!”
From the Kitchen of Nicoletta Crollini
Cooking time: 1 hr | Servings: 4
2 1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
medium sized snapper
extra virgin olive oil
fresh or dry oregano leaves
fresh or dry chilli
salt
pepper
Preheat oven to 180 degrees Celsius.
Wash pre scaled and cleaned fish under cold water and pat dry.
Make 2-3 diagonal cuts on each side of the fish.
Line try with baking paper and place fish on it.
Add the seasonings (oregano leaves, chili, salt and pepper) on both sides of fish.
Splash a generous amount of olive oil over the fish.
Place in over and cook for 15-20 minutes.
After this time remove from oven, tilt tray and with a spoon scoop up the liquid and drizzle it over the fish.
Place the fish back in the oven and allow it to cook for a final 15-20 minutes.
After this time the fish should be golden in colour, which means the fish can be taken out of the oven and serve.
Bon Appetit.
INGREDIENTS METHOD
PESCE AL FORNO (OVEN BAKED FISH)
RYDE COLLECTIVE COOKBOOKTOPRYDECITY.COM.AU
PAGE15
Canned sardines made delicious, this omega 3-packed snack makes a fantastic dinner party starter. It aint no oil painting, but this fishy delight is always an unexpected hit at parties.
”
From the Kitchen of Nina
Cooking time: 10 mins | Servings: 3-4
1
1/2
2
1
1
1
1
1
1/2
1
1
1.
2.
3.
4.
tin sardines
lemon juice
teaspoons pink peppercorns, crushed (or substitute with lemond zest)
spring onion, sliced
tablespoon capers
teaspoon dijon mustard
tablespoon roughly chopped fresh parsley
tablespoon roughly chopped fresh dill
chilli, thinkly sliced
tablespoon olive oi
teaspoon sherry vinegar to taste
salt and pepper
toasted seeded bread to serve
Drain the sardines and mush them up in a mixing bowl.
Add all other ingredients except vinegar and stir together.
Add the vinegar a few drops at a time until the taste works for you.
Serve on toasted bread and garnish with fronds of fresh dill.
INGREDIENTS METHOD
SARDINE TOASTS ARE THE NEW BLACK
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PAGE16
I created this recipe during the Christmas period as a bit of a detox breakfast, it allowed me to feel
full but not sluggish, especially after multiple days of heavy meals. I also love this recipe as you can modify it to use up any vegetables you have sitting in the fridge and can add as many spices
as you like. I hope you like it too :)
”
From the Kitchen of Anita Karac-Branezac
Cooking time: 30 mins | Servings: 4
3
1
2
7
2
1/5
2
1/2
1
3
1
1
1.
2.
3.
4.
5.
6.
7.
small potatoes, cut into small cubes, your choice of skin on or not
medium sweet potato, cut into small cubes, your choice again of skin on or not
handfuls of button mush-rooms, around 9-10, sliced as desired
leaves of silverbeet, stalk removed and sliced into large strips
japanese eggplants
small head of red cabbage, shredded to desired thickness
cloves of garlic, minced
bunch parsley, roughly chopped
teaspoon paprika
eggs
lemon, cut into wedges, to serve
medium onion, diced
chilli flakes, salt and pepper to taste
olive oil
Place 1-2 tablespoons of olive oil into a cold pan, heat to low/medium.
Add onion, potato and sweet potato. When onion is translucent and potatoes soft add garlic.
Sprinkle paprika, chilli flakes, pepper and salt. Mix to coat. Add extra olive oil if pan too dry.
Add eggplant and cabbage, soften slightly before adding mushrooms.
Add silverbeet. Remove from heat and allow it to wilt slightly.
Fry eggs in a small amount of oil.
Divide the vegetable mixture amongst the 3 plates and top with the fried eggs. Garnish with parsley and a wedge of lemon.
INGREDIENTS METHOD
VEGETABLE BREAKFAST HASH
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PAGE17
This recipe has all the healthy vegetables and you can add number of vegetables to it. Rice vermicelli noodles is a lower carb alternative to rice, bread and pasta. Easy to prepare whenever you are on the go.
Try it and you will love it!
”
From the Kitchen of Priya Sri
Cooking time: 30 mins | Servings: 3
500g
2
4
1
2
2
2
1.
2.
3.
4.
5.
6.
7.
rice vermicelli noodles
onion
garlic cloves
ginger grated
tablespoons olive oil
carrot
potato
half cup peas
half cup beans sliced
turmeric - a pinch
tomato (optional)
half cup coriander chopped
Chinese 5 spices (available from Woolworths) or chopped green chillies if you prefer more spice
Place two tablespoons of olive oil in a frypan, along with the onion, ginger, garlic. Fry until onion turns golden brown. Add chopped vegetables.
Fry the mixture, then add a pinch of turmeric and chinese spices or green chilli.
Stir and add 2 cups of water, cover with a lid and simmer for 8-10 minutes.
To separate the noodles boil 1L of water in the kettle. Place the vermicelli noo-dles in a large bowl and pour over the boiling water. Let the noodles sit for 5 minutes.
Drain the noodles and quickly add it to the frypan.
Simmer stirring for 2 minutes continu-ously. Turn off the heat.
Garnish with coriander.
INGREDIENTS METHOD
VEGE RICH RICE VERMICELLI NOODLES
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PAGE18
SWEETRECIPES
From the Kitchen of Amanda Grifsas
Cooking time: | Servings: 15 - 202.5hrs (30mins prep/make cake,30mins baking, 30mins cooling,30mins make frosting and 30mins assembling)
1 1/2
1
370g
1
1 1/2
1/2
1/2
2
400g
3
160ml
200g
150g
2
1.
2.
3.
4.
5.
6.
7.
8.
cups chopped pecans
cup shredded coconut
plain flour
teaspoon baking soda
teaspoons ground cinnamon
teaspoon nutmeg
teaspoon salt
cups mashed banana (4 ripe bananas)
crushed pineapple
large eggs, at room tempera-ture
melted coconut oil
packed brown sugar
sugar
teaspoons pure vanilla extract
500g
175g
block cream cheese, softened to room temperature
unsalted butter, softened to room temperature
Preheat the oven to 150°C.
Spread chopped pecans over a lined baking pan. Roast for 10 minutes and remove from oven.
Turn oven up to 180°C, then grease three 9-inch cake pans with butter so it doesn’t stick when cooked.
Whisk the flour, baking soda, cinnamon, nutmeg, and salt together in a large bowl.
Whisk the rest of the cake ingredients in a medium bowl (saving some pineap-ple juice to add to the frosting).
Combine wet and dry ingredients and whisk until combined. Fold in 1 cup of pecans. (Save the rest for garnish.) Fold in 1 cup shredded coconut.
Spread batter evenly between the 3 prepared cake pans.
Bake for 30 minutes or until a toothpick inserted in the centre comes out clean. Rotate pans halfway through baking. Remove and cool completely in pan on wire rack.
INGREDIENTS METHOD
3 TIER PINA COLA CAKE
Cake Ingredients
Frosting Ingredients
Life is to be lived and enjoyed. Eating this decadent cake is doing just that - enjoying the art of living! It will make you smile and feel warm inside. It is just so phenomenally tasty and YOU need it in your
life-THE END! This cake is so dense and moorish and has the flavours of a pina colada cocktail with the crushed pineapple and shredded coconut! Just try and stop at one slice- I DARE YA! I recently made it for
my 28th Birthday and it was a huge hit...i'm talking people elbowing each other out of the way to get a 2nd or 3rd slice! Please-no more questions...Just make it and you'll see exactly what i mean...
”
600g
1
2
1/8
1
9.
10.
11.
12.
13.
icing sugar
tablespoon milk
teaspoons pure vanilla extract
teaspoon salt
lemon zest of one whole lemon - to taste
Once cooled, remove from pan, level the tops so they are flat.
Frosting: In electric mixer whisk the cream cheese and butter on high until smooth and creamy.
Add remaining ingredients and beat on low speed for 30 seconds, switch to high speed and beat for a further 2 minutes
Evenly cover the top of your bottom cake layer with frosting. Top with 2nd layer and repeat frosting. Finish with the third layer. Spread remaining frost-ing all over the top and sides. Garnish with leftover toasted pecans.
Refrigerate for at least 30 minutes before serving.
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This recipe requires only few ingredients, quick and easy, but don't let its simplicity fool you, it’s a deli-cious dessert. Great for parties of all ages and a healthy snack for kids.
”
From the Kitchen of Vani Ganesh
Cooking time: 10 mins | Servings: 12
2
3/4
1/2
1
1.
2.
3.
4.
5.
cups desiccated coconut
cup sweetened condensed milk
teaspoon cardamom powder
tablespoon clarified butter
Heat a non stick pan. Add butter and once it melts add desiccated coco-nut and fry till it turns amber in colour.
Add the condensed milk, cardamom powder and mix well. Remove from heat.
Allow the mixture to cool for 5 mins before portion them with a spoon or scoop and shape the mixture into round balls.
Roll the balls in raw desiccated coconut to finish.
Store in refrigerator for up to 4 days.
INGREDIENTS METHOD
COCONUT LADDOO
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PAGE22
I love the taste of coconut. This could be served as a snack or a dessert too...”
I love the taste of coconut. This could be served as a snack or a dessert too...”
From the Kitchen of Durshi Warna
Cooking time: 15 mins | Servings: 3
75g
2
300ml
2.
3.
4.
5.
6.
7.
8.
9.
plain flour
eggs
milk
pinch of turmeric
Strain through a fine sieve into a jug, then cover and set aside for 30 minutes to rest.
Pani Pol, place the palm treacle, palm sugar and all the spices in a saucepan and stir over medium heat for 5 minutes or until all the sugar has dissolved.
Add the vanilla and coconut ensur-ing it is well coated with the treacle mix.
Heat a 20cm non-stick frying pan over medium heat. Lightly wipe the base with a piece of paper towel dipped in vegetable oil.
Holding the pan with one hand and tilting while you pour, add just enough batter to the pan to cover the base.
Cook for about 2 minutes or until just set but not coloured, then turn and cook for another 30 seconds.
Slide the cooked pancake onto a plate and repeat with the remaining batter, stacking the pancakes as you go.
To assemble, place 1 tbspn of Pani Pol onto the centre of each pancake, remove any whole spices. Fold the bottom over the filling, then roll, folding in the sides as you go. Serve warm or cold with coconut or vanilla ice-cream.
INGREDIENTS
1. Place all the ingredients in a bowl and use a hand-held whisk to beat until smooth. The mixture should be thick enough to coat the back of a spoon, if necessary adjust with a little extra flour or milk.
METHOD
COCONUT PANCAKES
Batter Ingredients
75g
2
300ml
50g
1
2
2
palm treacle
fresh grated coconut
cloves
palm sugar
cinnamon stick
cardamom pods
drops of vanilla
Pani Pol Ingredients
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PAGE23
300g
2
1
300g
mascarpone cheese
tablespoons honey
teaspoon vanilla extract
creamy vanilla yoghurt
Filling
2
125ml
125ml
24
teaspoons honey
blood orange juice (about 1 orange)
strong Earl Grey, brewed and cooled
sponge fingers (savoiardi)
Biscuit Bath
I want to make a healthier version of Tiramisu that is lower in sugar and kid friendly. So after pondering this for a few days, I had a light bulb moment today! Let's make a blood orange Tiramisu! I think Earl Grey gives this dessert a lighter feel. Hubby says it tastes great with blood orange sorbet. The perfect summer-
time desert after a long hot day in the sun!
”
From the Kitchen of Salina Hainzl
Cooking time: 10 mins | Servings: 12
1.
2.
3.
4.
5.
6.
7.
8.
Combine honey, juice and tea in order to make the Biscuit Bath.
For filling, whisk mascarpone cheese and all other filling ingredients together until blended.
Line your tin (round or rectangular) with cling wrap so there is enough sticking up and cover all sides of the container.
One at a time, gently dip (do not soak) sponge fingers in the Biscuit Bath and then line the base and all sides. Cut the sponge fingers into shorter lengths if necessary. Use the leftover pieces to fill the gaps.
Spoon over filling to cover about 3cm deep of the baking tin. Spread evenly.
Repeat with another layer of moist-ened sponge fingers and spoon over more filling. Spread and smooth the top. Repeat if necessary
Cover the top of the tiramisu with cling wrap and refrigerate for at least 1-2 hours.
Just before serving, remove the cake and dress with orange slices. Serve with blood orange sorbet.
INGREDIENTS METHOD
EARL GREY TIRAMISU WITH BLOOD ORANGE
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1
1/2
3
5
1.5
cup chickpea flour
cup quinoa flour
teaspoons baking powder
tablespoon sugar
cups water
pinch of salt
olive oil
To serve: maple syrupfruits, coconut yoghurt
Filling
I love it because it's a simple and quick recipe that everyone can enjoy (Gluten free and vegan friendly!)
”
From the Kitchen of Carolyn Yin
Cooking time: 10 mins | Servings: 2
1.
2.
3.
4.
5.
6.
Combine and sift; chickpea flour, quinoa flour and baking powder into a large mixing bowl.
Add sugar and salt to the mixture and combine.
Slowly stir water into the mix until lumps mostly disappear (it should be a thick but pourable consistency).
Add a dash of oil to a pre-heated non-stick fry pan on medium-high.
Use a ladle to scoop mixture onto the pan and cook for approximately 40 seconds (or until mixture starts to cook and bubbles show), then flip the hotcake and cook for another 30-40 seconds.
Stack your hotcakes on a plate, drizzle maple syrup and serve with coconut yoghurt and your favourite fruits. Yum!
INGREDIENTS METHOD
EASY PROTEIN HOTCAKES (GLUTEN FREE, VEGAN & ALLERGY FRIENDLY)
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I love this recipe, it’s creative and easy to bake and doesn’t take much time. And it tastes great. Being a busy mum of 4 children it is really hard for me to find enough time to make things and that’s why I love
this recipe.
”
1 and 1/4
1
200g
2
1
cups of nutella
cup of flour
cinamon
eggs
cup of milk
From the Kitchen of Charlotte Muttenallacker
Cooking time: 25 - 30 mins | Servings: 6 - 12
1.
2.
3.
4.
5.
Combine all the ingredients listed.
Use an electric mixer to mix the ingredients thoroughly.
Place the finished batter in cupcake moulds and then place it in the oven.
Leave the mix in the oven for around 25-30 minutes with the temperature set at 180 degrees Celsius.
After they have baked leave to cool down for 5 minutes and enjoy!
INGREDIENTS METHOD
LALA NUTELLA CAKES
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PAGE26
This recipe is a Sunday family lunch must. It combines the sweet and creamy taste of cheese-
cake, with the sourness and freshness of passion fruit.
”
2
1
2
2
1 3/4
60g
tablespoon sugar
beaten egg
teaspoons vanilla
teaspoons lemon zest
cups flour
cold butter
Crust
300g
1
1
1/4
1/2
1
cream cheese
beaten egg
can of condensed milk
cup lemon juice (pulp without the seeds)
cup passion fruit juice
cup frozen raspberries
Filling
2
3
3/4
4
teaspoons corn starch
tablespoons cold water
passion fruit pulp
tablespoons powdered sigar
Topping
From the Kitchen of Natalia Ramirez
Cooking time: 90 mins | Servings: 12
1.
2.
3.
4.
5.
Crust: Gently mix butter and sugar in a bowl using a fork. Avoid melting the butter. Add the egg, vanilla and lemon zest. Once combined, add flour. Work the crust with your fingers, making crumbs. Wrap it in plastic, and refrigerate for half an hour.
Preheat the oven to 200C. Grease tart pan. Using your fingers press dough to cover pan. Set aside.
Filling: Beat the cream cheese. Add condensed milk and mix until creamy. Add remaining filling ingre-dients. Put over crust, and bake for 45 minutes, or until lightly browned.
Topping: While the pie is baking, prepare the topping. Mix all ingredi-ents in a saucepan. Bring to the boil, stirring occasionally. Once boiled continue stirring for a further 4-5 minutes. It should be sticky not liquid. If too thick, add more water. To make sweeter simply add more sugar.
Remove the pie from the oven, and let it cool for 5 minutes. Add the topping, and let it cool completely. Refrigerate until ready to serve.
INGREDIENTS METHOD
RASPBERRY PASSION FRUIT PIE
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PAGE27
3
180
1
2
eggs
cup milk
cup sugar
cups self raising flour
teaspoon cinnamon
pinch ground nutmeg
large microwaved sweet potato
This is a super moist cake with all the yum of cinnamon and nutmeg.
”
From the Kitchen of Joyce Martin
Cooking time: 35+ mins | Servings: 10
1.
2.
3.
4.
Preheat oven to 160 fan force.
Peel sweet potato.
Combine all ingredients except the self raising flour in a blender and mix till smooth.
Add flour and beat until smooth.
INGREDIENTS METHOD
SWEET POTATO CAKE
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