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This Month's Free Recipes

NAME: KANGAROO LASAGNA
SERVES: 8
TIME: 90 minutes
INGREDIENTS:
750g kangaroo mince
1 (large) onion, chop
2 cloves garlic,
500g (bush) tomato chutney
100mL merlot
30g tomato paste
5g wildfire spice
1pkt lasagne sheets (pre-cooked)
250g mozzarella cheese, shred
125g parmesan cheese
salt, as required
Lemon Myrtle Bechamel Sauce: 
10g butter
salt & pepper to taste
1 tbsp plain flour
1 egg yolk, beaten
300mL milk, hot
5g lemon myrtle
INSTRUCTIONS:
1. To make the Bechamel sauce - Melt butter in a heavy saucepan and
stir in flour to make a roux. Remove pan from heat. Pour in hot milk,
stirring constantly (can use wire whisk to prevent lumps). Bring to
a moderate heat, stirring till sauce thickens considerably. Remove
from heat and as it cools whisk in the lemon myrtle. When cool, stir
in beaten yolk, salt and pepper to taste.
2. In a large saucepan on medium heat, cook the kangaroo mince, onion,
and garlic until brown. Then stir in tomato paste and wine then cook
until reduced. Add bush tomato chutney and wildfire spice, and then
allow to simmer for at least 25 minutes, stirring occasionally.
Season with salt as required.
3. Lightly grease the sides and bottom of an individual serve dish.
Then spread a little of the kangaroo sauce over the bottom. Then place
a cooked lasagne sheet on the kangaroo sauce. Spread the lemon myrtle
béchamel sauce on the cooked lasagne sheet. Then spread with kangaroo
sauce and a little mozzarella cheese. Repeat the layers till you get
to the top of the dish. Finish with lemon myrtle béchamel sauce and
sprinkle parmesan cheese over top.
4. Bake at 180 degrees celsius for 35 to 45 minutes or until golden on
top. Sprinkle wildfire spice on the top and allow to stand for 10
minutes before serving. Garnish with fresh herbs.
COMMENTS: From www.benjaminchristie.com an Australian chef.

NAME: STEPHANIE ALEXANDER’S GOAT CHEESE SOUFFLÉ
SERVES: 4
TIME: 50 minutes
INGREDIENTS:
2 tbsp plain flour
40g butter
40g goat cheese
1 tbsp Parmesan cheese, grate
175mL milk, warm
2 eggs, separated
1 egg, white only
250mL cream
butter, melted for moulds
pear, sliced
whitlof spears
INSTRUCTIONS:
1. Make a roux with the butter and flour. Cook 2-3 minutes. Gradually
whisk in the warm milk and bring to boiling point.
2. Mash the goat cheese until soft and add to the hot sauce. Add the
Parmesan. Allow to cool for a few minutes. Fold in the yolks
thoroughly, taste for seasoning.
3. Beat the whites until stiff but not dry and fold in the sauce
quickly but lightly.
4. Spoon the mixture into the buttered moulds (150mL) and bake the
souffles in a bain-marie at 180 degrees for about 15-20 minutes until
firm to the touch and well-puffed.
5. Remove from the oven. The souffles will deflate and look wrinkled.
Allow to cool before turning out.
6. Next, place soufflés in a buttered baking-dish and pour over cream
to moisten them thoroughly. Place in the preheated oven at 200 degrees
for about 12 minutes until puffed and golden.
7. Arrange salad of sliced pear and witlof spears on one end of the
plate and the soufflé on the other.
COMMENTS: Blue cheese can be substitued for the goats cheese or well
reduced and pureed mushrooms. 

NAME: PINK SNAPPER WITH ANISE TOMATO SAUCE
SERVES: 4
TIME: 25 minutes
INGREDIENTS:
60mL olive oil
2 cloves garlic, finely chop
60g spring onions, finely chop
0.3 tsp anise seeds, lightly crush
1 tsp capers, drain rinse twice
250g tomatoes
125mL fish stock
375mL white wine
1 tsp orange zest, grate
2 tbsp pitted black (Kalamata) olives
pinch sea salt
pinch ground black pepper
4 snapper fillets, boneless
2 tbsp flour
coriander (or dill), for garnish
INSTRUCTIONS:
1. Finely chop the spring onions and separate the white bulb from the
green tops. Peel, seed and chop the tomatoes keeping the juice. Slice
the olives.
2. Heat half the olive oil in a heavy-based saucepan over medium heat.
Add garlic and spring onion bulbs, cook without colouring for three
minutes. A tiny dash of Pernod or Ouzo adds a lovely flavour to the
sauce.
3. Stir in anise, capers, tomato and fish stock, simmer for around five
minutes until most moisture evaporates and sauce thickens. Turn off
heat, stir in orange zest and olives. Season to taste. Add to pan after
cooking garlic and onion.
4. Keep warm while you fry the fish.
5. Heat remaining oil in nonstick frying pan over high heat. When oil is
hot, lightly dust fish in flour and put in pan skin side up.
6. Reduce heat to medium and cook until golden brown and inside of fillet
is slightly opaque, around two to three minutes. Turn over and cook other
side. Remove fish and place on serving plate.
7. Gently re-heat sauce, add green diced spring onion and spoon over fish.
If sauce seems too thick, add a little more stock. Garnish with herbs.
COMMENTS: Recipe by of Westfish.

NAME: BEETROOT CHOCOLATE CAKE
SERVES: 1 Cake
TIME: 2 hours
INGREDIENTS:
6 baby beetroot
250g wholemeal flour
270g brown sugar
55g cocoa
3 tsp baking powder
40g macadamia nuts, finely chop
125mL vegetable oil (macadamia)
4 eggs, beaten
1 tbsp Bundaberg rum
INSTRUCTIONS:
1. Cook a bunch of fresh unpeeled beetroot by simmering for 1 hour. Or
if you have a pressure cooker, cook for 20 minutes.
2. Drain, peel, and puree beetroot in a food processor to provide 1.5
cups of pureed beetroot.
3. Preheat the oven to 180C. Lightly oil and flour a 25 cm circular cake
tin.
4. Place flour, sugar, cocoa, and baking powder in a large bowl, and mix
thoroughly. Add the chopped nuts.
5. In another bowl, mix oil, eggs, beetroot, and rum. Fold into the dry
ingredients.
6. Place in cake tin and bake in the oven for 50-60 minutes. Turn out
onto rack and cool.
COMMENTS: 1.5 cups of pureed fresh beetroot can be substituted for the
baby beets and pecans can replace the macadamia.

NAME: VIRGIN MARY
SERVES: 1
TIME: 1 minute
INGREDIENTS:
1. 120mL tomato juice
1 dash lemon juice
0.5 tsp Worcestershire sauce
2 drops Tabasco sauce
INSTRUCTIONS:
1. Fill a large wine glass with ice. Add tomato juice, then the rest of
the ingredients. Stir and garnish with a wedge of lime.
COMMENTS:

NAME: VIRGIN COLADA
SERVES: 1
TIME: 1 minutes
INGREDIENTS:
90mL pineapple juice
60mL coconut cream
10mL cream
25mL lime juice
INSTRUCTIONS:
1. Shake and strain into a wine goblet filled with crushed ice. Garnish
with a slice of pineapple and a cherry, add a straw, and serve.
COMMENTS:

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PREVIOUS MONTHS' RECIPES

The following recipes are included when you purchase the current full version of Cookdisk from this web site. If you are using the demo or purchased Cookdisk before the current month, some of these recipes may not be in your Cookdisk, you can download them at your leisure.

July 2008
Minestroni
Gnocci with Smoked Salmon Fondue, Marscapone and Dill
Slow Cooked Veal Shanks in Shiraz
Kahlua Chocolate Mousse
Granny Reita's Golden Dumplings

June 2008
Chocolate Brulée
Au Chocolat
La Tarte Tatin
Almond Cake
Banana Cake With Caramel-Custard Topping
Black Forest Cake
Almond Biscotti

May 2008
Chorizo and Camembert Omelette
Baked Iced-Doughnuts
Slow Cooked Beef Casserole with Orange & Star Anise
Apricot, Raisin and Sesame Bars
Oatmeal and Fig Biscuits
Emperor Trout Over Bok Choy & Spinach
Pan Fried Whole Trout with a Macadamia Nut and Prune Filling
Café Barbados

April 2008
Bocconcini Veal with Marsala Sauce
Profiteroles with Hot Chocolate Sauce
Salmon with Couscous Pilaf
Sophie’s Luxury Fish Pie (low fat)
Traditional Anchovy Pizza
Traditional Anchovy & Onion Pizza
Traditional Basic Pizza
Traditional Capsicum & Mushroom Pizza
Traditional Haloumy Pizza
Traditional Onion Pizza March 2008
Beef And Mango Salad
Beef And Pesto Salad
Beef Asparagus And Tomato Salad
Gumleaf Scented Crème Caramel
Lemon Chicken 2
Spicy Beetroot Relish

February 2008
Chocolate Ripple Cheesecake
Chocolate Shortbread Hearts
Kangaroo Medallions with Spinach & Champignons
Pork Wontons
Spinach & Haloumy Salad with Pumpkin & Cashews

January 2008
Australian Lamb Skewers
Mango Chutney Peach Melba
Oil & Garlic Simple Pasta Sauce
Simple Cream Pasta Sauce
Tomato & Garlic Simple Pasta Sauce

December 2007
Aussie Christmas Turkey Stuffing
Diabetic Christmas Pudding
Mel’s Coco-Cola Glazed Ham
Mini Christmas Pavlovas
Passionfruit Champagne Cocktails
Pistachio & Cranberry Christmas Flakes
Sweet Petite Mince Pies

November 2007
Asparagus with Lemon Dressing
BBQ Chicken with Mango Salsa
Health Energy Smoothie
Mushrooms with Garlic Butter
Prawn and Macadamia Stir Fry
Sangria
Spinach and Feta Gnocchi with Italian Tomato Sauce

October 2007
Braised Lamb Shanks with White Bean Puree
Creamy Asparagus Timbales
Millie’s Lettuce, Parmesan, Dill and Mint Cakes
Roasted Carrot Soup
Slow Roasted Pork Belly with Celeriac Puree

September 2007
Coconut Semolina Slice
Duck and Spring Onion Pancakes
Gado Gado (cooked veges with a satay sauce)
Peach & Yoghurt Smoothie
Thai Chicken
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