Dear Jim, in regards to this message to me,.

 >  MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Lemon Myrtle and
       > Quandong Bavarois Torte,


Yum, i like quandongs as well,.

 > Categories: Australian, Desserts,


Aha,.

 > Yield: 7 Servings,


Depending on the size of the servee of course,.

 > 8 Egg yolks, 250 g Sugar, 600 ml Milk, warmed. 4 Lemon myrtle leaves
-OR- 5  > ml Lemon myrtle oil -OR- 30 g Gelatin,


Is there a difference? exept for texture,.

 > Water, cold.


Can you use anything else here?,.

 > Essence, vanilla,


Can you use extract?

 > 600 ml Cream, semi-whipped, 1 Pastry, short crust, sweet, prebaked,
or use   > your own favorite recipe.


Aha,.

 > 100 g Sugar, 200 ml Water, 4 Cloves, 250 g Quandongs, [*] Cream eggs
and     > sugar, add warm milk and lemon myrtle leaves or oil, and cook
as egg         > custard.


Aha,.

 > Mixture is cooked when you gently blow on the back of your mixing
spoon and  > a rose-like pattern appears.


Aha,.

 > Add gelatin which has been softened in cold water.


Aha,.

 > Strain and flavour with a little more lemon myrtle oil or vanilla if 
       > required.


Which is when your tastebuds say so,.

 > When mixture is the consistency of whipped cream, fold in
semi-whipped       > cream.


Aha,.

 > Pour into a 20cm spring-form cake tin lined with pre-baked short
crust base  > and refrigerate.


Aha,.

 > Stew quandongs by putting sugar, water and cloves in a saucepan and
heat     > gently, stirring constantly until sugar is dissolved.


Aha,.

 > Add quandongs and simmer until fruit is soft.


Which is pretty much how you "stew" anything is it not,?.

 > At this stage the fruit will be slightly acidic and have a plum/peach
       > texture.


Aha,.

 > Cool.


Aha,.

 > To serve, wipe tin with warm tea towel, unclip spring-form and remove
the    > bavarois.


Aha,.

 > Slice and serve with stewed quandongs.


Yummy, thank you for that,.

 > Serves 6 to 8.


Again no doubt depending on the servee,.

 > [*] Available from GUNDABLUEY BUSHFOODS or ROBINS FOODS P/L from A
TASTE OF  > AUSTRALIA by JOY ROSS & ALISTAIR PUNSHON From: Kevin
Jcjd Symons Date: 16    > Mar 98 MMMMM


May Mr Symons be blessed and may he not be feeling this heat too much,.

 > MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Quandong Pudding
with    > Wattleseed Ice-Cream


I like wattleseed as well,.

 > Categories: Desserts, Ice cream, Australian,


Aha,.

 > Pudding Yield: 12 Servings


Depending on the size of the servee,.

 > 100 g Dried quandongs, 100 g Sugar, 125 g Sago, 1 tb Mixed peel, 100
g       > Glace cherries, chopped, 120 ml Port, 375 ml Cooper's Stout,


Good old Coopers,.

 > 250 g Butter, softened, 140 g Dark brown sugar,


Any kind,?.

 > 4 Eggs,


What size?,.

 > 125 g Plain flour, 2 ts Ground mixed spice, 6 sl White bread, crusts 
       > removed, Processed into breadcrumbs,


What about Brown?,.

 > Wattleseed ice-cream, 1 Litre milk, 1 1/2 tb Wattleseeds, 10 Egg
yolks, 400  > g Sugar,


Any kind?

 > 300 ml Cream, Lemon myrtle anglaise: 500 ml Milk, 6 lg Lemon myrtle
leaves,  > Shredded, 5 Egg yolks, 100 g Sugar,


Again any kind?

 > For pudding, combine quandongs, sugar, sago, mixed peel, cherries,
port and  > stout.


Aha,.

 > Cover and stand overnight.


Aha,.

 > Cream butter and brown sugar until light and fluffy.


Aha,.

 > Add eggs, one at a time, beating well after each addition.


Aha,.

 > Sift together flour, mixed spice and a pinch of salt.


Aha,.

 > Stir into the butter mixture. Add breadcrumbs and mix well.
  Aha,. and i will reply to the rest tommorow,.

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