Cooking the Australian Way (Easy Menu Ethnic Cookbooks) by Elizabeth Germaine

By Elizabeth Germaine

An creation to the cooking of Australia, that includes such recipes as egg and bacon pie, Anzac biscuits, pumpkin soup, and glazed kiwi tart. additionally contains details at the background, geography, customs and other people of the "land down under."

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Additional resources for Cooking the Australian Way (Easy Menu Ethnic Cookbooks)

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2. Place flour, salt, and pepper in a medium-sized plastic bag. 2¥ c. rolled oats 3. Beat eggs in a shallow bowl and place the bowl next to the bag of flour. ø c. vegetable oil plus ø c. (¥ stick) butter for frying 4. Place the oats in another shallow bowl alongside the eggs. 1 lemon, cut into wedges 5. Put 1 or 2 fish fillets in the plastic bag and close it securely. Shake the bag gently until fish is coated with flour. Open bag, shake off excess flour, and remove fish. 2 eggs bottled tartar sauce 6.

However, most modern Australians eat a light breakfast of cereal, fresh fruit, and milk or orange juice. Lunch, too, is often a relatively light meal. A sandwich, a couple of biscuits (cookies) or a piece of cake, fresh fruit, and a drink make up a filling and delicious lunch. Busy Aussies might also stop to enjoy a hot meat pie with ketchup. On weekends Australians love to go on picnics. They either barbe­ cue the main course at an outdoor grill or prepare something like a quiche or other entrée ahead of time to take along.

3. Beat eggs with milk, cream, sugar, salt, and vanilla. Pour egg mixture over the ingredients in the casserole. Let stand 30 minutes to allow milk mixture to soak into bread. 4. Preheat oven to 350°F. Sprinkle nutmeg over dessert. When oven is ready, bake 40 minutes, or until golden brown. 5. Serve custard warm, either by itself or with canned fruit. Preparation time: 15 minutes (plus 30 minutes standing time) Baking time: 40 minutes Serves 4 to 6 *Use skim milk and substitute evaporated skim milk for heavy cream to reduce the fat content of this dessert.

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