Favourite Recipes from Waiheke Retirement Village

Here are some favourite recipes from residents at the Waiheke Retirement Village which they are happy to share. Like their lovely owners they have stood the test of time!

Poached eggs on Toast

From Jane Griffin and Ann Suttle

Ingredients:

1 or 2 eggs

1 or 2 slices of toasted bread

Butter or margarine (for your toasat)

Frying pan or saucepan

Salt&pepper

Sauce of your choice

Method:

1.       Fill the frying pan or saucepan with water up to a depth of 2 inches

2.       Vinegar or salt can stop the egg white from spitting off the yolk so add a splash of vinegar or a pinch of salt to the water at this point

3.       Bring the water to a gentle simmer

4.       Break each egg gently into the simmering water

5.       If you like soft eggs, cook for about 3 minutes

6.       If you like rock hard eggs cook for 5 minutes on each side

7.       Remove the eggs with a slotted spoon or slotted fish slice and let the water drain before placing them on your toast

8.       Season with salt and pepper to taste

9.       Add tomato, or HP sauce, or any sauce of your choice.

Enjoy! 

Savoury Scrambled Eggs (Serves two people)

Ingredients:

4 or 5 eggs

1 or 2 tablespoons of milk

1 bowl

1 tablespoon of butter

1 tablespoon of oil

2 or 3 sliced rashers of bacon per person

1 large chopped tomato

1 or 2 sliced spring onions

Parsley to garnish

Salt&pepper

1 or 2 slices of toasted bread

Frying pan

Method:

1.       Break the eggs in a bowl and season with salt and pepper.

2.       Beat the eggs thoroughly.

3.       Add milk to the eggs and beat again.

4.       Cut the bacon and tomato into small pieces

5.       Slice the spring onions

6.       Gently heat the frying pan on a low heat

7.       Place the oil and butter in the pan to heat

8.       Place the bacon pieces into the pan to gently fry

9.       If you like crisp bacon , turn the pieces over and cook to your taste.

10.   When the bacon is cooked to your liking, add the tomatoes and spring onions and cokk until softened-stir gently.

11.   Next, pour the beaten eggs into the pan and keep stirring to prevent the eggs from sticking

12.   When the eggs are cooked to yur liking, pour the contents of the pan over thwe toast and garnish with parsley.

Simple Never Fail Fruit Cake

From Pam and Murray Beck

Ingredients:

1 cup of water

1 tablespoon of vinegar

1 kg of mixed dried fruit

2 teaspoons of mixed spice

1 teaspoon of baking soda

1 can of sweetened condensed milk

2 cups of flour

1 teaspoon of baking powder

250 gm of butter

1 teaspoon of any essences

Method

In a large saucepan , place water, butter, fruit, vinegar and spice.

Bring to the boil, stir, remove from heat and add condensed milk and baking soda.

Add flour, baking powder and essences and mix with a wooden spoon.

Scrape into tin lined with baking paper,

Bake about one hour at 150 degrees,

Check with a skewer.

Tips: Can use fruit juice instead of water. Add a small tin of crushed pineapple. Add more fruit as liked such as cherries, apricots, glace ginger etc.

Microwave Lemon Curd

From Rita Norton

Ingredients:

11/2 cups of Castor Sugar

125 grams cubed butter

4 eggs

Juice and rind of 3-4 lemons

Method:

Place all in a microwave safe container.

Cook for 1 minute.

Whisk WELL

Cook in bursts of 40 seconds, whisking well inbetween.

No longer than 5 minutes in all.

Chocolate Chip Cookies

From Rita Norton

Ingredients

6 oz of butter

1 cup of sugar

1 egg

1 packet of butterscotch or chocolate instant pudding

1 ½ cups of flour

1 tsp baking powder

3 tbsp cornflour

1 cup of chocolate chips

Method:

Cream butter and sugar

Beat in egg

Add instant pudding

Add remaining ingredients, mix well

Bake at 190 degrees for 10-12 minutes

Never Fail Chocolate Cake

From Rita Norton

Ingredients:

6 oz butter

1 cup of sugar

2 cups of flour

1 tsp ginger

1 tsp cinnamon

1 tsp baking powder

1 tsp of soda

2 tb cocoa

2 eggs beaten

1 tbsp of golden syrup

1 cup of milk

Pinch of salt

Method:

Soak soda in milk

Cream butter and sugar

Add eggs

Add golden syrup

Then add flour, ginger, cinnamon, salt and baking powder.

Lastly add soda and mik.

Bake at 350 deg for 40-45 minutes.

Easy Economical Christmas cake

From Rita Norton

Sultana Cake

Cup Cakes

From Rita Norton

Ingredients:

6 oz butter

6 oz of castor sugar

Few drops of vanilla essence

3 eggs

6 oz of selfrasing flour

Method:

Cream butter and sugar and vanilla

Beat until light and fluffy

Beat in the eggs one at a time with the flour

Spoon into paper cups

Bake 150 degrees for 12-15 minutes

From Rita Norton

Pikelets

From Rita Norton

Ingredients:

8 oz of flour

4 oz sugar

4 level tsp baking powder

2 eggs

Pinch of salt

1 cup of milk

Method:

Mix all ingrdients well

Cook in spoonful lots

Tomato Relish

From Bonnie Barton ( V33)

Ingredients: 

3 lb of tomatoes

( dip into hot water to take the skins off)

Chop into quarters

1 ¼ lb of onions

2 tbsp salt

3 cups of sugar

2 teaspoons of curry powder

½ teaspoon mustard

1 pint of white vinegar

½ green capsicum chopped finely

Method:
Boil altogether for 1 hour.

Then mix 1.2 cup of flour with some vinegar and add to tomato mix

Cook another 10 minutes

Keep a little of the vinegar from the pint to mix with the flour)

Yorkshire Baked Cheesecake:

From a little recipe booklet called "Favourite Yorkshire Recipes"

9  oz of shortcrust pastry

Filling: 

2 oz butter ( 50 gm)
2 oz castor sugar
12 oz cottage cheese
2 medium eggs, beaten
3 oz raisins
Grated rind and juice of one lemon
2 oz ground almonds

Method:
 Roll out the pastry and line an 8 inch loose bottomed or spring-form deep flan dish.Chill in the refrigerator. Heat the oven to 375 degrees F (180  degrees C).
Make the filling by creaming together the butter and sugar and gradually adding the cheese.
Stir in the remaining ingredients and mix thoroughly.
Spoon this into the pastry case.
Stand on a baking tray and cook in the oven for approximately 40 minutes until the filling is just set.
If possible remove the sides of the flan ring and return to the oven for 10 minutes to ensure that the pastry sides are well cooked.
Leave to cool and serve cold.