W.M.U Cookery Book

Hi beautiful

It's been a long time between blog posts! I've been posting daily on Instagram for the #1yearofstitches challenge. Yet here I am.

What's prompted me? Well it's this little charmer of a cookery book. A little the worse for wear, held together by an elastic band and masking tape!

Front Cover 

This is the 15th edition (1938) published by the Presbyterian Women's Missionary Union in Brisbane. Very popular in its day, a must for every self respecting housewife. This one belonged to my paternal grandmother. It's a real treasure, not just for the recipes and helpful hints but also because sprinkled throughout are scraps of paper with recipes jotted down by my grandmother, my mother and my paternal aunt. 

Here's a few gems. 

Household Hints p.262

Brief hints p.xxi

I can vouch for this pumpkin cake too! Here t'is in my mother's handwriting. It's time to bake this one.

Recipe

And what a mixed bag of advertisers! 

Advertisers - page xv

This book is a family heirloom I think. My sister is the cook of the family now, so this one is yours sis. 

It's time to start cooking! 

Cara

Creating yummy in the kitchen

 Just for a change, I got creative with making some slices. 

I adapted a Honey Muesli Bars recipe from the "Cakes and Slices Cookbook" produced by The Australian Women's Weekly. My variation turned out great and is absolutely delicious! 

If you love a gritty texture and slightly chewy, try this one. It's sweet enough for my taste. 

 

Ingredients

1/4 cup sesame seeds

2 cups untoasted muesli ( a nutty one with no dried fruit)

1 cup fruit and nut mix

1/2 cup shredded coconut

1/4 cup sunflower seed kernels

125g table margarine

1/3 cup honey

1/3 cup peanut butter

1/2 cup rice syrup

Grease a 19cm x 29cm lamington pan.

Toast sesame seeds under a griller for 5 mins.

Chop separately in a food processor each of the dry ingredients to medium fineness - muesli, fruit & nut mix, coconut, sunflower seeds. Combine all with toasted sesame seeds in a bowl. 

Combine margarine, honey, peanut butter and rice syrup in a saucepan, stirring over heat, without boiling until margarine is melted. Bring to the boil, reduce heat, simmer uncovered without stirring for 5 minutes. Stir into dry ingredients. 

Press into prepared pan, refrigerate until set before cutting.

Enjoy! 

In the same morning, I also made the Almond and Goji Brownies using Nicole Joy's recipe from her book "Why it's perfectly acceptable to eat dessert for breakfast". Highly recommended.

http://www.nicolejoyinspire.com

Have fun in the kitchen! Eat healthily!

Cara

Sunday lunch

Tried a couple of new recipes for birthday lunch - Ham and cheese frittatas, cheese and roasted vegetables quiches. Thumbs up!

Frittatas
300g ham - thinly sliced or shaved
12 cherry tomatoes
6 extra large eggs
1/3 cup lite cream
1/2 cup light tasty shredded cheese
6 basil leaves - torn into 3

1. Preheat oven to 180 C. Grease 12 hole regular muffin pan.
2. Line each hole of pan with ham, covering well so there are no holes. Place tomato in centre of each.
3. Mix eggs, cream and cheese together in a bowl and season with salt and pepper. Pour in around tomatoes to fill cups. Scatter over basil.
4. Bake for 15 mins or until puffed and cooked.
Makes 12.

Quiches
1 red capsicum diced
1 small carrot, peeled and diced
1 zucchini diced
150g sweet potato, peeled and diced
2 tbsps olive oil
salt and pepper to taste
2 eggs, lightly beaten
1 tbs fresh chives finely chopped
1 cup grated light cheese
2 sheets frozen short crust pastry

1. Place vegetables in a baking dish, drizzle with oil and season to taste. Bake at 200 C for 25 mins or until cooked.
2. Combine eggs with grated light cheese.
3. Cut 18 pastry circles using 6.5cm width pastry cutters and press into lightly buttered patty tins.
4. Place 1 tblsp vegetable mix into each pastry case and pour over egg mixture.
5. Bake in a moderate oven at 180C for 20-30 mins until set and golden brown.
6. Serve hot or cold with relish or chutney.

Fresh from the oven

Brioche buns fresh from the oven! 
Thanks sis for the treat. Delicious with pineapple and macadamia jam.


Recipe
200g unsalted butter, at room temperature
2 tbsp caster sugar
1 tsp salt
4 eggs, at room temperature
500g plain white flour
1 sachet (7g) dried yeast
200ml milk

1. Using an electric mixer, beat butter, sugar, salt and 3 eggs in a bowl until combined but not smooth.  Stir in flour, yeast and milk to form a sticky dough.  Transfer to a lightly oiled bowl.  Cover with plastic wrap.  Chill overnight (at least 4 hours).

2. Preheat oven to 190C or 170C fan.  Grease a 12-hole 1/3 cup-capacity muffin pan.  Stand dough at room temperature for 5 mins.  Using floured hands, shape dough into 12 balls.  Place in prepared pan.  Beat remaining egg and use to brush tops of dough.  Bake for 20 mins, until golden and buns sound hollow when tapped.  Turn out onto a wire rack.  Serve warm with extra butter.