Flavours of E&D Baulkham Hills

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 Table of Contents

Pearl Meatballs 4

Cantonese Pork Soup with carrots and chinese yam 5

Pork Dumplings 6

Momos 7

Hawawshi 8

Dahl 9

Chicken Adobo 10

Butter Chicken (also referred as Murgh Makhani in India) 11

Chicken Bistilla Pie 12

Roti (Flatbread) 13

Ash Reshteh (Persian Noodle Soup) 14

Zereshk polo ba morgh 15

Traditional Vetkoek (Fried Bread) 17

Meat Kavurma 18

Mac & Cheese Recipe 19

Masala Dosa 20

Pulled Pork 22

Paella del Senyore 23

Qaysi 24

Pumpkin Soup 25

Chocolate Fork Biscuits 26

Joulutorttu 27

Twin Club Slice 28

Sheer Kurma 29

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 Table of Contents

Christmas Pudding 30

Christmas Cookies 31

Authors 32

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 Pearl Meatballs

AUTHOR

Shirley Peng (Miss Shirley and

Mason)

ORIGIN PREP TIME COOKING TIME SERVES

Chinese 0 Hours 30 Mins 0 Hours 50 Mins 4

INGREDIENTS METHOD

Minced meat (300g). Pork is traditionally used in Mix together all the ingredients above (except rice) in a bowl. Use a spatula
this recipe. But minced chicken or turkey would to stir it in one direction until the meat becomes sticky. Over the palm of
work too. your hand, place 2-3 spoonfuls of the meat mixture (wear a kitchen glove if
Salt you wish). Gently close your hand into a fist while squeezing some mixture
Ground white pepper. You may replace it with out through the opening between your thumb and index finger to form a
either five spice powder or ground Sichuan ball. Use a spoon to scoop it off. Keep feeding your hand with more mixture
pepper. In this case, reduce the quantity by half. and repeat the procedure to shape more balls.
Cornstarch (50g)
Light soy sauce.
Sesame oil
Egg white (1)
Ginger and scallions
sticky rice

Why is this an important recipe to me?

This dish was a spring festival tradition in my family when I was young. Having a

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 Cantonese Pork Soup with carrots and chinese yam

AUTHOR

Philippa Wong (Miss Philippa

from STaR)

ORIGIN PREP TIME COOKING TIME SERVES

Hong Kong 2 Hours 0 Mins 3 Hours 30 Mins 6

INGREDIENTS METHOD

4 dried shiitake mushrooms Rinse the shiitake mushrooms of any dust or dirt, and pre-soak for at least
(large) 2-3 hours in warm water. Do not discard the mushroom soaking water.
600 grams lean pork shoulder/butt (1 large piece) Place the pork in a thick-bottomed soup pot filled with enough water to just
500 grams large carrots (cut into large chunks) cover the pork. Bring to a boil, then immediately remove from the heat.
15 grams dried red dates (also known as dried Drain, rinse the pork under running water, and clean the stock pot. This step
jujubes, pitted and halved) ensures a very clean broth. Transfer the pork back to the clean pot. Add the
15 grams dried goji berries soaked Shiitake mushrooms, carrots, red dates, goji berries, ginger, and 14
1 large chunk ginger (smashed) cups of water, along with the mushroom water. Cover and turn the heat to
3.3 L water high. Bring to a boil, then reduce the heat to simmer. Simmer for two hours.
500 grams Chinese yams (peeled and cut into During this time, the heat should be high enough to gently move the soup,
large chunks) but not so high that there are visible bubbles. After 2 hours, add the chunks
salt (to taste) of Chinese yam. Bring to a boil using medium heat, then immediately
reduce the heat, cover, and simmer for 1 more hour until Chinese yam is
fork-tender. Serve the soup with salt at the table so everyone can add salt to
taste. Don’t forget to shred the pork also, and serve it with some light soy
sauce for dipping.

Why is this an important recipe to me?

Healthy dish for the family enjoyable in cold months of the year. The dish bring back memories of sharing around the table with my
husbands whole family.

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 Pork Dumplings

PREP 0 HOURS 20 MINS SERVES 4 AUTHOR LINWEI TANG (EDMUND'S FAMILY)

COOK 1 HOURS 0 MINS ORIGIN CHINESE

METHOD
To make the dipping sauce: Combine soy sauce, rice vinegar,
chives, sesame seeds, and chile-garlic sauce in a small bowl. Set
aside.

To make the dumplings: Mix pork, garlic, egg, chives, soy sauce,
sesame oil, and ginger in a large bowl until thoroughly combined.

Place a dumpling wrapper on a lightly floured work surface and

spoon about 1 tablespoon of filling in the middle.

Wet the edge with a little water and crimp together forming small
pleats to seal the dumpling. Repeat to form remaining dumplings.

INGREDIENTS Heat 1 to 2 tablespoons vegetable oil in a large skillet over medium-

high heat. Place 8 to 10 dumplings in the pan and cook until
half cup soy sauce browned, about 2 minutes per side.

1 tablespoon seasoned rice vinegar Pour in 1 cup of water; cover and cook until dumplings are tender
and pork is cooked through, about 5 minutes.
1 tablespoon finely chopped Chinese chives
Repeat to cook remaining dumplings, adding more oil and water
1 tablespoon sesame seeds for each batch.
i carrot
1/4 teaspoon white sugar Serve dumplings with dipping sauce.

1 teaspoon chilly-garlic sauce (such as Sriracha)

Dumplings:

1 pound ground pork

3 cloves garlic, minced

1 large egg, beaten

2 tablespoons finely chopped Chinese chives

2 tablespoons soy sauce

1 ½ tablespoons sesame oil

1 tablespoon minced fresh ginger

50 dumpling wrappers

½ cup vegetable oil for frying, or as needed

Why is this an important recipe to me?

My grandma's best dish!!

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 Momos

AUTHOR

Mina Pun (Miss Mina)

ORIGIN PREP TIME COOKING TIME SERVES

Nepalese 0 Hours 30 Mins 0 Hours 20 Mins 4

INGREDIENTS METHOD

For the dough: 1. Make the dough: Mix flour, salt, and water to form a smooth dough. Rest
• 2 cups flour for 20-30 mins. 2. Prepare the filling: Mix ground chicken, onions, ginger-
• 1/2 tsp salt garlic paste, soy sauce, spices, and cilantro. 3. Shape the momos: Roll
• 3/4 cup water dough into small circles. Add 1 tsp filling in the center, fold, and pinch to
• 1 tbsp oil (optional) seal. 4. Steam momos: Steam for 15-20 minutes until cooked through. 5.
For the chicken filling: Make the dipping sauce: o Heat oil in a pan. Add cumin seeds and sesame
• 250g ground chicken seeds; sauté for a minute. o Add dried chilies and tomatoes. Cook until
• 1 onion, chopped tomatoes soften. o Add salt, and blend into a smooth paste. Stir in lemon
• 1 tbsp ginger-garlic juice (optional). 6. Serve: Enjoy your momos with the dipping sauce!
• 1-2 green chilies paste (optional)
• 1/2 cumin, and coriander powders, black pepper
• Salt to taste
• Fresh cilantro (optional)
For the dipping sauce:
• 2 tomatoes
• 2-3 dried red chilies
• 1 tbsp sesame seeds (optional)
• 1 tsp cumin seeds
• 1 tbsp oil
• Salt to taste
• 1 tbsp lemon juice (optional)

Why is this an important recipe to me?

A tradition recipe which is very close to my heart!!

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 Hawawshi

AUTHOR

Monica Solimon (Teddy &

Gabby's Family)

ORIGIN PREP TIME COOKING TIME SERVES

Egyptian 0 Hours 15 Mins 0 Hours 40 Mins 4

INGREDIENTS METHOD

1 large onion finely diced. Preheat oven to 200°C. Place a rack on a cookie sheet lined with parchment
2 garlic cloves minced. paper or you can use a grilling pan if you have it. In a deep bowl combine the
1 red capsicum chopped. first onion, garlic, bell pepper and parsley if using. Add all the spices and
½ cup parsley roughly chopped. mix well to distribute the spice. Check seasonings and adjust accordingly.
2 teaspoons salt or to taste. Add the ground beef and mix well. Warm your pitas in the microwave each
1 teaspoon garlic powder. for 8 seconds so they will be easier to open. Cut each pita in half and open
1 teaspoon coriander. to make pockets. Stuff each pocket from ¼ to ? cup according to your liking.
¾ teaspoon allspice. Brush with oil on both sides. Arrange hawawshi on a your baking sheet and
½ teaspoon freshly ground black pepper. bake in the middle of your oven for almost 13-15 minutes turning them once
½ teaspoon paprika. in between so the bread crisps up on both sides. Serve and Enjoy!
½ teaspoon ground cardamom.
½ teaspoon ground cumin.
½ teaspoon cayenne pepper optional for heat.
¼ teaspoon ground cloves.
¼ teaspoon ground cinnamon.
1kg ground beef
¼ cup olive oil.
6-7 pita bread loaves.

Why is this an important recipe to me?

Solimon Family (Teddy and Gabby)

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 Dahl

AUTHOR

Manisha Stokes (Maya's family)

ORIGIN PREP TIME COOKING TIME SERVES

Indian 0 Hours 2 Mins 0 Hours 30 Mins 4

INGREDIENTS METHOD

Red Dahl Bring 1 cup of dahl to boil with water. Once boiled, add salt. In a separate
pan, fry onion & chili in ghee. Add mustard seeds and curry leaves. Add
Water garlic and ginger. Cook until soft, then mix in with dahl.

1 onion

2 stalks of curry leaves

4 tablespoons ghee

½ teaspoon mustard seeds

½ teaspoon crushed ginger

½ teaspoon crushed garlic

1 green chili

Why is this an important recipe to me?

Maya loves her nanna’s dahl recipe, adds this Dahl on rice and calls it “butter rice”. Indian & Sri Lankan Tamil food has always been a
central part of growing up and now that I have my own little family, it remains a central part of our weekly Sunday dinners with my
parents/Maya’s grandparents.

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 Chicken Adobo

AUTHOR

Jana Francia (Miss Jana)

ORIGIN PREP TIME COOKING TIME SERVES

Filipino 0 Hours 10 Mins 0 Hours 30 Mins 4

INGREDIENTS METHOD

1 whole chicken, cut into pieces (skin removed for In a pot over medium heat, combine the chicken, sugar, soy sauce, onion,
a leaner option) bay leaves, pepper, and water. Cover with a lid and let it heat up. Let the
5 tbsp raw sugar mixture simmer for 20 minutes, stirring every 2-3 minutes until the
5 tbsp soy sauce chicken is fully cooked and the sauce begins to thicken. Once the sauce
1 whole onion, sliced thickens, add the vinegar and continue cooking uncovered for a few more
3 bay leaves minutes. Serve hot with rice. Enjoy!
1 tsp black pepper
½ cup water
2 tsp vinegar

Why is this an important recipe to me?

Chicken adobo, a dish with many variations, each one unique to the family. For me, it’s a meal that feels like home. I remember Friday
night dinners around the table with my Lolo, Lola, and parents, watching Sabrina the Teenage Witch, enjoying every bite, and always
being to eat more.

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 Butter Chicken (also referred as Murgh Makhani in India)

PREP 0 HOURS 20 MINS SERVES 4 AUTHOR TANYA WALIA (MISS TANYA)

COOK 1 HOURS 10 MINS ORIGIN INDIAN

METHOD
Marinate the Chicken – In a bowl, mix the chicken with all
marinade ingredients. Let it sit for at least 30 minutes (or
overnight for best flavour). Cook the Chicken – Heat a pan with a
little butter or oil, and cook the marinated chicken until golden
brown. Set aside. Make the Sauce – In the same pan, melt butter
and sauté onions until golden. Add tomato puree and cook until
the oil separates. Stir in cumin, coriander, turmeric, garam
masala, and chili powder. Cook for 1-2 minutes. Add the cooked
chicken to the sauce, pour in the cream and milk, and simmer for
10 minutes. Add sugar and adjust salt to taste. Garnish with fresh
coriander and serve with naan or rice.

INGREDIENTS
For the Chicken Marinade
• 500g boneless chicken (thighs or breast), cut into
pieces
• ½ cup plain yogurt
• 1 tablespoon lemon juice
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon red chili powder (adjust for spice level)
• 1 teaspoon salt
• 1 tablespoon ginger-garlic paste

For the Butter Chicken Sauce

• 2 tablespoons butter, 1 tablespoon oil
• 1 onion, finely chopped, Pureed (or ½ cup canned
tomato puree)
• 1 teaspoon cumin powder, 1 teaspoon coriander
powder
• ½ teaspoon turmeric powder, 1 teaspoon garam
masala
• ½ teaspoon red chili powder, ½ cup heavy cream
• 1 teaspoon sugar (optional)
• 2 tablespoons fresh coriander (for garnish) and Salt
to taste

Why is this an important recipe to me?

Butter chicken, it’s a taste of home, love, and connection. My mum’s version was special, not just for its flavours but because it was
made with love, bringing everyone to the table, laughing and sharing stories.

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 Chicken Bistilla Pie

PREP 0 HOURS 15 MINS SERVES 4 AUTHOR ALINE FITZPATRICK (ARLO & ZOE'S FAMILY)
COOK 1 HOURS 5 MINS ORIGIN MOROCCAN

METHOD
Fry almond meal over medium heat gently until light golden.
Transfer to a bowl. Heat oil – add onion and cook 3 minutes until
soft; add garlic and cook 1 minute – add chicken and cook until
browned. Add apricots and spices and cook for 1 minute. Pour in
stock and bring to the boil. Reduce heat and simmer for 20
minutes until most of the liquid has evaporated. Cool. Preheat
oven to 200ºC. Grease a 22cm round springform cake pan. Place a
sheet of filo on a flat surface and brush with butter; sprinkle with 1
tablespoon of the almond meal. Top with a second sheet of filo.
Repeat until you have used 4 sheets. Make a second lot of 4
sheets. Line the pan with one set of 4 sheets and then place the
second set of 4 sheets at a 90º angle. Add eggs and coriander to
the cooled chicken and spoon into filo. Fold the filo over the
INGREDIENTS chicken to cover. Brush top with butter – bake for 25 minutes.
Transfer to a serving platter. Sprinkle with combined icing sugar
½ cup ground almond meal and extra cinnamon before serving. Serve with Greek yoghurt
flavoured with lemon, cumin and coriander and extra lemon the
1 tablespoon olive oil side. Enjoy.

1 large brown onion finely chopped

2 garlic cloves crushed

800g chicken mince (or chop finely chicken breast)

1/3 cup dried apricots chopped

1½ tablespoon of Moroccan seasoning

1 teaspoon dried chilli flakes

½ teaspoon ground cinnamon

1½ cups chicken stock

8 sheets filo pastry

60g melted butter

2 eggs, whisked

1 cup coriander leaves, chopped

2 teaspoons icing sugar

1 teaspoon ground cinnamon

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 Roti (Flatbread)

AUTHOR

Robina Singh (Miss Robina)

ORIGIN PREP TIME COOKING TIME SERVES

Indian 0 Hours 15 Mins 0 Hours 30 Mins 12

INGREDIENTS METHOD

250g chapati flour Mix the flour, oil and ½ tsp fine sea salt in a mixing bowl. Gradually add
(chapati atta), or 125g wholemeal flour and 125g enough cold water (about 120ml) to make a firm but not dry dough.Mix the
plain flour, plus extra for dusting and rolling flour, oil and ½ tsp fine sea salt in a mixing bowl. Gradually add enough cold
1 tsp sunflower oil water (about 120ml) to make a firm but not dry dough. Turn out the dough
2 tbsp salted butter or ghee onto a floured surface and knead well for about 7–10 minutes, until smooth.
to serve Return the dough to a clean, dry bowl, cover with an upturned plate or cloth
and leave to rest for 30 mins. Knead in a little more chapati or plain flour if
the dough looks sticky and then divide it into 12 evenly sized balls. Sprinkle
each one with flour. Heat a dry griddle on the stove over a medium heat. Put
3 tbsps of flour in a small bowl. Using the palms of your hands, flatten one
of the dough balls into a circular disc and dip both sides in the flour. Now
roll it with a circular motion to make a 12-14cm diameter circle with the
thickness of a £1 coin. It can be easier to use a thin wooden rolling pin for
this – the kind used for rolling out pasta. Put the dough onto the hot griddle
and cook for 1 minute, or until small air pockets start to form on its surface.
Turn the chapati over with a palette knife or tongs and continue cooking for
about a further 90 seconds, until the chapati picks up flecks of colour.

Why is this an important recipe to me?

My grandma's special recipe of Roti was something she made using a special stove called the Chulha. My grandma would fill the very
last dough with sugar making sweet caramel roti on occasions.

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 Ash Reshteh (Persian Noodle Soup)

PREP 0 HOURS 20 MINS SERVES 8 AUTHOR MARYAM MAZLOOMI (MISS MARYAM)

COOK 2 HOURS 30 MINS ORIGIN IRANIAN

METHOD
Soak your beans, lentils and chickpeas in a bowl of salted water
overnight. The morning after, cook the beans and lentils in water
by bringing to the boil and then simmering for 30 mins (this aids
with making them digestible). Drain and leave to one side until
you are ready to cook the Ash Reshteh. Wash all the herbs, spinach
and spring onions. Remove all the tough woody stems from the
herbs and spinach. Cut the spring onions to remove the green
ends for the Ash. In batches, pulse the herbs, spinach and spring
onion ends in a food processor until they are finely chopped. Place
the greens in a bowl until you are ready to add to the Ash. Take a
large stockpot or equivalent and place on a medium / high heat.
Add 3 tbsp of vegetable oil. After a minute or so add the finely
diced onion and fry until it is tender and turning golden brown.
INGREDIENTS Add the garlic and turmeric and stir until evenly distributed and
you can smell the aroma. Drain the bean and lentil mixture and
125 g chickpeas (soaked overnight in a bowl with the add to the stockpot. Cook for about a minute, stirring gently to
other beans and lentils plus tsp of salt)* coat with the onions, oil and spice. Add the stock and bring to a
125 g red kidney beans (soaked overnight in a bowl boil. Reduce the heat to allow the beans to simmer. Place the lid on
with the other beans and lentils plus tsp of salt)* the pot and cook for approximately 30 mins to 1 hr. Skim off any
125 g green lentils (soaked overnight in a bowl with the foam which may rise to the top and stir now and again. To check if
other beans and lentils plus tsp of salt)* the bean mixture is cooked test a chickpea, as they take the
1 large bunch fresh coriander (between 100 and 150 g) longest to cook. The chickpea should be tender with no grainy or
1 large bunch fresh parsley (between 100 and 150 g) chalky texture to it. Once the bean mixture is cooked, add the
1 large bunch fresh dill (between 100 and 150 g) chopped greens and allow the Ash to simmer for about 30 mins
1 bunch spring onions (green ends only) for the greens to wilt. If the Ash is too thick after the greens have
200 g fresh spinach wilted, add some water. The texture of the Ash should be thicker
3 tbsp vegetable oil than soup like a chilli but not so thick it feels like there is no
1 large onion (finely diced) liquid in it. Then add the noodles - you can snap these to the
3 cloves garlic (crushed or minced) length you desire. I like mine fairly long so I snap mine in half, if at
1/2 tsp turmeric all. Allow the Ash to cook with the noodles for about 20 to 30 mins.
2 litres vegetable stock (you can use water which is Test a noodle to see if cooked to you preferred texture - we tend to
traditionally used but I like the extra depth of flavour have ours very soft. Then add the kashk 1 spoonful at a time and
stock brings to the dish) mix it fully into the Ash. Taste as you go along. Some put less
150 g Persian noodles - reshteh (you can use udon kashk into their Ash and add more to their liking by way of a
noodles, spaghetti or linguine as an alternative) garnish. As kashk is salty, add any extra salt to your taste and a
3 tbsp kashk (mine are heaped tablespoons - add 1 generous amount of pepper. Then give the Ash a gentle stir and
tbsp at a time and mix and taste each time to see simmer on a low heat until it is evenly heated through.
what amount suits your tastes)
Salt and pepper (to taste)

Why is this an important recipe to me?

A special dish which brings the family together on occasions and is cooked over fire in a very large pot.

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Zereshk polo ba morgh

AUTHOR Miss Azzie

ORIGIN Iranian

PREP 1 Hours 0 Mins

COOK 5 hours 0 mins
SERVES 4

INGREDIENTS METHOD
For the Chicken To Make the Saffron Water Sprinkle the saffron in a small dish over the ice cube and
allow the ice cube to melt. Set aside.
A few tablespoons vegetable oil
To Make the Chicken Heat the oil over medium high in a large pot. Combine the
6 pieces of bone in chicken (I use spices and sprinkle a little on the chicken. Saute the chicken and onion in the oil
drumsticks or thighs) until browned. Add the garlic and continue cooking for about 30 seconds. Add the
remaining spices, tomato paste, half of the saffron water (reserve half for the rice!)
1 large yellow onion, chopped and chicken stock or water. Simmer until chicken becomes very tender and sauce
thickens and reduces. I like to simmer it on low heat for about 4 hours uncovered,
2 cloves garlic, minced but you can cook it faster at a higher heat!

1 3/4 teaspoon turmeric To Make the Rice Cook the rice according to the package directions. In a small pan,
heat the butter over medium and add the barberries and sugar. Cook and stir for
1/4 teaspoon cinnamon about 30 seconds. Pour the rice into a serving bowl. In a separate bowl, combine 1/2
cup of the cooked rice with the barberries and reserved saffron water. Spread the
1/4 teaspoon nutmeg saffron rice over the top of the rest of the rice.

To Make the Shirazi Salad Dice the vegetables and toss with the mint and lemon
1/4 teaspoon cardamom
juice. Season to taste with salt and pepper and chill until ready to serve.

1/4 teaspoon cumin

1/4 teaspoon coriander

1/8 teaspoon chili powder

2 tablespoons tomato paste

2 1/2 cups chicken stock (water will

work too if you are using bone-in
chicken)

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 1/2 of the saffron water (see below)

salt and pepper to taste

For the Saffron Water

1/4 teaspoon of saffron (you can buy

it here), ground with a pestle and
mortar

1 ice cube
Rice Ingredients

1 1/2 cups basamati rice (dry)

Half of the reserved saffron water

1/3 cup dried barberries (you can

buy them here)

1 teaspoon butter

1/4 teaspoon sugar

Shirazi Salad Ingredients

1 cucumber

2 tomatoes

1/2 of a red onion

The juice of one lemon

1 tablespoon fresh mint, chopped or

1 teaspoon dried

Salt and pepper to taste

Why is this an important recipe to me?

A special dish for family gatherings.

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 Traditional Vetkoek (Fried Bread)

AUTHOR

Jessica Lee Otto De Vries (Kezia's

Family)

ORIGIN PREP TIME COOKING TIME SERVES

South African 0 Hours 20 Mins 1 Hours 0 Mins 12

INGREDIENTS METHOD

2 cups lukewarm water Mix lukewarm water, sugar, and yeast in a small bowl. Let stand until yeast
softens and bubbles slightly, about 5 minutes. Sift together flour and salt in
¼ cup white sugar a large bowl. Pour yeast mixture over flour mixture and knead until dough is
smooth and elastic, 5 to 7 minutes. Cover bowl with a clean cloth and let
1 (.25 ounce) package active dry yeast dough rise until doubled in volume, about 45 minutes. Pinch off a piece of
dough about the size of a tennis ball; roll until smooth. Flatten ball of dough
7 cups all-purpose flour until it is palm-sized; set aside on a floured work surface. Repeat with
remaining dough. Heat oil in a deep-fryer or large saucepan to 350 degrees
2 teaspoons salt F (175 degrees C). Fry in hot oil, 2 to 3 pieces at a time, until golden brown,
about 3 minutes per side. Drain on paper towels.
3 cups oil for frying

Why is this an important recipe to me?

The dish gets it's name from a popular show called Vetkoek Paleis (Vetkoek Palace) and is embedded in our culture. A dish for all!!!
You can put any filling your heart desires, there is a filling for everyone which speaks about our rich and diverse country and it's
people.

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 Meat Kavurma

AUTHOR

Alev Pervanic (Miss Alev and

Nela)

ORIGIN PREP TIME COOKING TIME SERVES

Turkish 0 Hours 15 Mins 0 Hours 30 Mins 4

INGREDIENTS METHOD

Half a kilo of diced Lamb or Beef 1. Dice the meat into very small squares and place into a sauce pan. Place
1 Onion chopped the lid on and turn on a medium heat until the water of the meat has dried
2 Garlic cloves chopped up. 2. Add in olive oil and garlic, cook until garlic is infused and meat is
1 Green or red chili pepper chopped cooked until darkened. 3. Add the salt & pepper then add in chopped onion
1 Tomato diced and chopped chilli into the pan and stir through to cook until they cook and
Salt infuse with aroma. 4. Made a grove by pushing the meat to the sides and
Pepper add in small diced tomato into the middle with some more salt and close
Olive oil the lid for a few minutes. 5. Finally open the lid and mix through everything
in the pan. Close lid again after you turn off the burner and allow flavors to
settle in.

Why is this an important recipe to me?

My mum's special recipe!!

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 Mac & Cheese Recipe

AUTHOR

Holly Walker (Miss Holly)

ORIGIN PREP TIME COOKING TIME SERVES

Australian 0 Hours 10 Mins 0 Hours 30 Mins 4

INGREDIENTS METHOD

Pasta: 8 ounces (225g) uncooked elbow macaroni 1. Cook the Macaroni: Cook the macaroni according to package directions, or
Butter: one fourth (50g) unsalted butter, plus until al dente. 2. Make the Sauce: Melt butter in a saucepan, whisk in flour,
more for the baking dish and cook for 1 minute. Gradually whisk in milk until smooth. 3. Add Cheese:
Flour: 3 tablespoons (30g) all-purpose flour Stir in cheddar cheese and Parmesan (if using) until melted and smooth. 4.
Milk: 2 cups (600ml) whole milk Season: Season with salt and pepper to taste. 5. Optional Topping: For a
Cheese: 2 cups (400g) shredded sharp cheddar breadcrumb topping, melt butter and stir in breadcrumbs and paprika. 6.
cheese Combine and Bake (Optional): Combine the macaroni and cheese sauce,
Parmesan (Optional): half cup (50g) finely grated transfer to a buttered baking dish, and top with breadcrumbs if desired. 7.
Parmesan cheese Bake (Optional): Bake at 350°F (175°C) for 20-25 minutes, or until bubbly
Seasonings: Salt and ground black pepper to taste and golden brown. 8. Serve: Serve hot.
Bread Crumb Topping (Optional): 2 tablespoons
(25g) salted butter, half cup dry bread crumbs, 1
pinch ground paprika

Why is this an important recipe to me?

My favourite childhood memory is my mum's Mac & Cheese!!!

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Masala Dosa

AUTHOR

Nishmitha D'Souza (Miss Nish)

ORIGIN PREP TIME COOKING TIME SERVES

Indian 6 Hours 0 Mins 0 Hours 30 Mins 4

INGREDIENTS METHOD

3 red onions To make the dosa batter, wash the dal and rice thoroughly, then drain and
soak in 900ml of fresh water with the fenugreek seeds, covered, for 6-12
500g Maris Piper potatoes hours or until the grains have swelled and softened. Tip the mixture into a
blender and whiz until smooth, then transfer to a non-metallic bowl. Cover
1 plantain and set aside overnight, or until the mixture is frothy, light and full of
volume. Once the batter has fermented and you’re ready to get started,
500g squash or pumpkin preheat the oven to 180°C/350°F/gas 4. To make the filling, peel and
roughly slice the onions, scrub and roughly chop the potatoes, peel and
10cm piece of ginger chop the plantain and squash. Peel the ginger and finely slice. Finely slice
the chillies into rounds. Place a large baking tray directly on the hob over a
2 fresh red chillies medium heat. Add 1 tablespoon of coconut oil, the mustard seeds,
fenugreek seeds and curry leaves, and cook for 2 minutes or until sizzling.
coconut oil Add the onions, chilli and ginger, stirring to coat in the spices. Add the
potatoes, squash and plantain, followed by the tumeric. Give it a good stir
1 teaspoon mustard seeds and place in the hot oven for 1 hour or until the vegetables are golden and
soft. Once cooked, smash it all up ready for filling your dosa. Meanwhile,
1 teaspoon fenugreek seeds prepare your chutneys and pickle. For the tomato chutney, halve the
tomatoes, then coarsely grate into a bowl, discarding the skins. Peel the
10 fresh curry leaves onion and ginger and finely grate into bowl with the chilli. Squeeze in the
lime juice and season to taste with sea salt and black pepper. For the
½ teaspoon turmeric coconut chutney, crack open the coconut and scrape out the flesh with a
fork (or coarsely grate) into a bowl. Finely grate in the lime zest and squeeze
6 sprigs of fresh coriander, to serve in all the juice. Peel and finely grate in the onion and ginger, then season to
taste. For the lemon pickle, quarter the lemon, discard the seeds, and finely
optional: mango chutney, to serve chop. Finely chop the chilli (seeds and all). Place a small frying pan on
medium heat with 1 tablespoon of vegetable oil. Add the cumin and

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 BATTER mustard seeds, wait for them to pop, then go in with the curry leaves, lemon
and chilli. Cook for 30 seconds, stirring constantly, then season to taste and
150g urid dal pop into a little serving bowl. Leave to cool. To cook your dosa, one at a time,
place a large non-stick frying pan on a medium heat and grease with a little
300g rice (I used sona masoori) vegetable oil. Season your batter with sea salt and give it a good whisk. Add
a ladleful of batter to the pan, using the back of the ladle to swirl it around
1 tablespoon fenugreek seeds getting it as thin as possible. Cook for 5 minutes or until the underside is
golden and crisp. Drizzle a teaspoon of vegetable oil over the surface of the
TOMATO CHUTNEY dosa (no need to flip it) and cook for 1-2 minutes more. Load up your dosa
with the spicy veggie filling, roll it up like a cigar and keep warm in the oven
2 ripe tomatoes while you cook up the rest of the dosa. Repeat with the remaining batter.
Garnish the dosas with a sprig of coriander and serve with the chutneys for
¼ white onion dipping. Delicious!

5cm piece ginger

1 fresh red chilly

1 lime

COCONUT CHUTNEY

1 fresh coconut

1 lime

¼ white onion

3cm piece of ginger

LEMON PICKLE

1 lemon

1 fresh red chilli

vegetable oil

1 pinch cumin seeds

1 teaspoon black mustard seeds

6 fresh curry leaves

Why is this an important recipe to me?

I used to have masala dosa every Sunday after church. We would come back from church and have our breakfast together as family.

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 Pulled Pork

AUTHOR

Emily Wensor (Miss Emily)

ORIGIN PREP TIME COOKING TIME SERVES

Australian 0 Hours 30 Mins 7 Hours 0 Mins 4

INGREDIENTS METHOD

1 tablespoon smoked paprika Combine paprika and cumin in a sm pork intoall bowl. Season with salt and
• pepper. Rub pork all over with the spice mixture. 2. Place a slow cooker.
1 tablespoon ground cumin Combine stock, barbecue sauce and mustard in a bowl. Whisk until well
combined. 3. Pour mixture evenly over pork. Cover and cook for 6 hours on
2.5kg boneless pork shoulder, trimmed and rind high or until pork is very tender when tested with a fork. 4. Turn off heat and
removed (see general information for tips) stand for 20 minutes. 5. Transfer pork to a baking dish. Shred pork with 2
forks. 6. Stir 2 cups cooking juices through the pork. 7. Use shredded pork
half cup chicken stock immediately or chill in an airtight container in the fridge for up to 4 days or
freeze for up to 3 months.
1 and a half cups good-quality smokey (or Hickory
flavoured) barbecue sauce

2 tablespoons Dijon mustard

Why is this an important recipe to me?

Slow cooker pulled pork is one of my favourite comfort foods! Not only is it easy but it's also healthy and delicious. There’s nothing
better than having a nice warm meal at the end of a day!

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 Paella del Senyore

AUTHOR

Lourdes Orovay Millet (Miss

Lourdes)

ORIGIN PREP TIME COOKING TIME SERVES

Spanish 0 Hours 20 Mins 0 Hours 30 Mins 4

INGREDIENTS METHOD

Bomba rice 400 g We chop the onion, garlic, and peppers into brunoise pieces; salt the
Onion 1 monkfish, cut into 1-centimeter cubes , and sear it in the paella pan with
Garlic clove 2 two tablespoons of oil over high heat. Set aside. We cut the peeled prawns
Red pepper 0.5 into three pieces and sear them in the paella pan along with the shrimp. We
Italian green pepper 0.5 set aside. We cut the squid rings into one-centimeter pieces, season with
Crushed tomatoes 2 salt, seal, and set aside. Add two more tablespoons of oil to the paella pan,
Laurel leaf 1 sauté the chopped garlic and chopped onion for five minutes, then add the
Squid rings 100 g peppers and bay leaf and sauté for another 10 minutes. Add the crushed
Peeled shrimp tails 100 g tomatoes and cook for another ten minutes, then add the rice, broth, squid,
Peeled prawns 100 g shrimp, prawns, monkfish, and saffron threads. We check the salt before
Cleaned fresh monkfish 200 g starting to cook the rice and adjust if necessary. Once checked, we cook the
Saffron mixture for about 17 or 18 minutes and serve hot.
Fish broth or fumet or seafood broth 800 ml
Extra virgin olive oil
Salt

Why is this an important recipe to me?

Paella del Senyoret is a recipe close to my heart, its a connection to my culture and a dish that we cherish as a family. The tradition is
that the dish is cooked by the men in the family on special occasions.

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 Qaysi

AUTHOR

Arina Murad (Aya's Family)

ORIGIN PREP TIME COOKING TIME SERVES

Iraqi 0 Hours 20 Mins 0 Hours 45 Mins 4

INGREDIENTS METHOD

500g dried apricots 1. Soak 500g dried apricots and 6 pieces of dried prunes in water overnight.
6 pieces of dried prunes 2. In a pot with a tablespoon of oil, add the drained apricots and prunes
one tablespoon of oil along with boiled water on medium heat. 3. Once it begins to boil, reduce
2 teaspoons of sugar the heat. When the apricots and prunes have softened, add 2 teaspoons of
sugar and stir. 4. Serve with basmati rice.

Why is this an important recipe to me?

Qaysi is special to our family as my mum always makes it during Eid.

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 Pumpkin Soup

AUTHOR

Tabatha Starr (Miss Taba)

ORIGIN PREP TIME COOKING TIME SERVES

Australian 0 Hours 15 Mins 0 Hours 30 Mins 4

INGREDIENTS METHOD

200gm bacon Cook bacon and onion in a pot but don’t let the bacon to get crispy. Once
one cup liquid stock cooked you add liquid stock and pumpkin. Add curry powder and boil until
one pumpkin pumpkin falls apart. Blend it all up then add cream mix it all together. Put
2 tblspn curry powder back on stove to heat through and serve it with a spoon full of spur cream
half cup cream and crusty bread. Add pepper too.
bread (of choice)
salt and pepper (to taste)

Why is this an important recipe to me?

A special recipe that my children absolutely relish!!

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 Chocolate Fork Biscuits

AUTHOR

Kylie Shimmon (Miss Kylie)

ORIGIN PREP TIME COOKING TIME SERVES

Australian 0 Hours 10 Mins 0 Hours 20 Mins 4

INGREDIENTS METHOD

1 cup self-raising flour Using mix master, beat butter to a soft consistency then beat in castor
¼ cup Cadbury drinking chocolate sugar. Sift the flour and drinking chocolate and work dry mix into the
125g butter, softened creamed mixture. Add the vanilla essence. Mould the mix into a dough. Roll
¼ cup castor sugar the dough mixture into balls the size of a walnut and place them well-
½ teaspoon vanilla essence spaced onto a lined oven tray. Using a fork dipped in cold water, pat the
biscuits to flatten slightly. Bake in a moderately hot oven 170°C for 10-15
minutes. Cool biscuits on a wire tray.

Why is this an important recipe to me?

My childhood recipe memory: Born in Sydney in 1923 my paternal grandmother (Nanna Laurel) was a wonderful home cook. I
remember spending a few afternoons cooking together. Attached photo is from a batch I made recently for my 81yo Dad – a treat for
him as it was his mother’s recipe!

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 Joulutorttu

AUTHOR

Melissa Gorton ( Molly and

Henry's Family)

ORIGIN PREP TIME COOKING TIME SERVES

Finnish 0 Hours 20 Mins 0 Hours 30 Mins 6

INGREDIENTS METHOD

Pastry: Prepare the Pastry: - In a large bowl, combine the dry ingredients. - Gradually
- 400g plain flour add small pieces of butter, pinching them into the mixture until it
- 250g unsalted butter, softened resembles fine crumbs. - Fold in the cream until the dough starts to come
- 1 tsp baking powder together. - (Shortcut: You can use ready-made puff pastry if short on time!) -
- 300ml cream, whipped by mixer Transfer the mixture onto a sheet of cling wrap and press it together with
Filling: your hands to form a rectangle. - Wrap tightly and refrigerate overnight.
- 250g prunes, pitted Make the Prune Filling: - In a saucepan, combine the prunes, sugar, and
- 1/2 cup water water. - Simmer until the prunes soften. - Remove from heat and let cool.
- 2 tbsp sugar Prepare the Dough (Next Day): - Roll out the pastry and fold it over a few
Egg Wash: times. - Shape it back into a rectangle, cover, and refrigerate for a few more
- 2 eggs hours. Shape & Assemble: - Divide the dough into three sections. - Working
with one section at a time, roll the dough to about 0.5 cm thickness. - Cut
into 6-8 squares. - Diagonally cut each corner of the squares towards the
center, leaving space in the middle for the filling. - Spoon 1 tablespoon of
prune jam onto the center of each square. - Fold one corner from each cut
section toward the center and gently press to seal. Bake: - Brush the
pastries with egg wash. - Bake in a preheated oven at 225°C for 12-15
minutes, or until golden brown.

Why is this an important recipe to me?

Special one over Christmas!!
From
Molly and Henry

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 Twin Club Slice

AUTHOR

Debbie (Maa) (Miss Merran's

Mum)

ORIGIN PREP TIME COOKING TIME SERVES

Australian 0 Hours 10 Mins 0 Hours 30 Mins 4

INGREDIENTS METHOD

1 cup self raising flour Mix together all dry ingredients, add melted butter and lightly beaten egg.
1 cup cornflakes Mix till combined. Bake in a small slice tin @ 180 degrees for approx 25
1 cup sugar mins or until lightly browned.
1 cup rolled oats
1 cup mixed fruit or sultanas
1/2 cup desiccated coconut
250 grams melted butter
1 egg

Why is this an important recipe to me?

This was a favourite treat for Merran and her twin sister Lyndall when they were young girls. We would take it for morning tea with our
Twins Club friends.

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 Sheer Kurma

AUTHOR

Syeda Fathima (Miss Syeda)

ORIGIN PREP TIME COOKING TIME SERVES

Indian 0 Hours 15 Mins 0 Hours 30 Mins 4

INGREDIENTS METHOD

2 tablespoons ghee 30 ml - Heat ghee in a pan on medium heat. Once hot, add the chopped nuts,
10-15 cashews broken raisins, and dates to the pan. 2- Cook for 1-2 minutes until the nuts are
10-12 almonds chopped fragrant and turn golden brown. The raisins will plump up. Remove the nuts
10-12 pistachios chopped from the pan and set them aside. 3- Now to the same pan, add the seviyan
10-15 golden raisins and mix well. 4- Roast the seviyan for around 3 minutes until it starts
6-7 large dates chopped becoming a light golden brown in color. 5- Next, add the milk to the pan and
1 cup broken fine seviyan stir. Increase heat to medium high and let the milk come to a boil. Stir often
1 liter whole milk in between so that seviyan doesn’t stick to the bottom of the pan. 6- Once
4 tablespoons sugar or to taste the milk comes to a boil, lower the heat to medium and let is boil for around
half teaspoon rose water 8 minutes. 7- After 8 minutes, the milk will reduce and thicken slightly; at
half teaspoon cardamom powder this point add in the sugar and mix. 8- Transfer back the fried nuts into the
pan and mix. 9- Also add the rose water and mix. 10- And also the
cardamom powder. 11- Cook for 2-3 more minutes on medium-low heat, and
then turn off the heat. 12- Enjoy Sheer Khurma, warm or chilled.

Why is this an important recipe to me?

I have fond memories of every Eid celebration from my childhood featuring this dessert alongside various delicacies. As a tradition,
our family would always enjoy a bowl of Sheer Kurma together before attending our Eid prayers.

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 Christmas Pudding

AUTHOR

Taylor Harrison (Miss Taylor)

ORIGIN PREP TIME COOKING TIME SERVES

Australian 0 Hours 10 Mins 0 Hours 45 Mins 4

INGREDIENTS METHOD

1 Greens Chocolate Mudcake Mix Place cake mix, eggs, water and butter into a mixing bowl. Mix with a
2 Eggs wooden spoon until combined. Add a dash of oil for extra glossiness Pour
3/4 cups of water batter into prepared mini muffin pan. 2. BAKE Bake for 40-45 mins or until
4 Tablespoons of melted butter cake springs back when lightly touched in centre. Allow to cool for 5 mins
1 Mini muffin pan prior to transferring onto a cooling rack. 3. ICING Heat white chocolate drops
in 15 second intervals stirring each time. Once melted and glossy, dip the
puddings into the chocolate and decorate! Make sure to save some for the
cookies! TIP- I like to add some edible glitter into the white chocolate to
make it shimmery! 4. ENJOY- Share them with those you love.

Why is this an important recipe to me?

A cherished childhood memory! Every Christmas,my beautiful mum would bake Gingerbread Cookies, a treat that was a beloved
family tradition, passed down to me now. While my mum worked her magic in the kitchen, I had the joy of helping her dip them in
white chocolate and decorate them with sprinkles.

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 Christmas Cookies

AUTHOR

Taylor Harrison (Miss Taylor)

ORIGIN PREP TIME COOKING TIME SERVES

Australian 0 Hours 10 Mins 0 Hours 15 Mins 4

INGREDIENTS METHOD

1 Greens Christmas Gingerbread Cookie mix (We Preheat oven to 180°C (160°C fan forced). Line baking tray with baking
love this one) paper. 1. MIX Place gingerbread mix, egg, butter and water into a mixing
1 Egg bowl. Mix with a wooden spoon until just combined, then knead gently with
1 three fourth Table spoons of soft butter hands to form a smooth dough. If dough does not come together, add
1 Tablespoon of water additional water a drop at a time until dough forms. 2. SHAPE Roll out dough
Baking tray between 2 sheets of baking paper to a thickness of 4-6mm. Using the
cookie cutter, cut out cookies and gently transfer to tray. 3. BAKE Bake for
12-15 mins. Slide baking paper and cookies off tray to prevent cookies from
baking further. Transfer to cooling rack after 15 mins and allow to cool
completely. 4. ICING Use left over melted white chocolate to dip the cookies,
then decorate! TIP- I like to add some edible glitter into the white chocolate
to make it shimmery! 5. ENJOY- Share them with those you love.

Why is this an important recipe to me?

Following on my mum's Christmas tradition and honoring her memory, I bake these cookies as they symbolize the happiest moments
of my childhood and keep me feeling connected to her.

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 Authors

AUTHOR NAME DISH NAME CUISINE COURSE

Shirley Peng (Miss Shirley and Pearl Meatballs Chinese Entree

Mason)

Philippa Wong (Miss Philippa Cantonese Pork Soup with carrots and chinese yam Hong Kong Entree

from STaR)

Linwei Tang (Edmund's Family) Pork Dumplings Chinese Entree

Mina Pun (Miss Mina) Momos Nepalese Entree

Monica Solimon (Teddy & Hawawshi Egyptian Main

Gabby's Family)

Manisha Stokes (Maya's family) Dahl Indian Main

Jana Francia (Miss Jana) Chicken Adobo Filipino Main

Tanya Walia (Miss Tanya) Butter Chicken (also referred as Murgh Makhani in India) Indian Main

Aline Fitzpatrick (Arlo & Zoe's Chicken Bistilla Pie Moroccan Main

Family)

Robina Singh (Miss Robina) Roti (Flatbread) Indian Main

Maryam Mazloomi (Miss Ash Reshteh (Persian Noodle Soup) Iranian Main

Maryam)

Miss Azzie Zereshk polo ba morgh Iranian Main

Jessica Lee Otto De Vries (Kezia's Traditional Vetkoek (Fried Bread) South African Main

Family)

Alev Pervanic (Miss Alev and Meat Kavurma Turkish Main

Nela)

Holly Walker (Miss Holly) Mac & Cheese Recipe Australian Main

Nishmitha D'Souza (Miss Nish) Masala Dosa Indian Main

Emily Wensor (Miss Emily) Pulled Pork Australian Main

Lourdes Orovay Millet (Miss Paella del Senyore Spanish Main

Lourdes)

Arina Murad (Aya's Family) Qaysi Iraqi Main

Tabatha Starr (Miss Taba) Pumpkin Soup Australian Main

Kylie Shimmon (Miss Kylie) Chocolate Fork Biscuits Australian Dessert

32
 Authors

Melissa Gorton ( Molly and Joulutorttu Finnish Dessert

Henry's Family)

Debbie (Maa) (Miss Merran's Twin Club Slice Australian Dessert

Mum)

Syeda Fathima (Miss Syeda) Sheer Kurma Indian Dessert

Taylor Harrison (Miss Taylor) Christmas Pudding Australian Dessert

Taylor Harrison (Miss Taylor) Christmas Cookies Australian Dessert

33
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