MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lemon Myrtle and Quandong Bavarois Torte
 Categories: Australian, Desserts
      Yield: 7 Servings
 
      8    Egg yolks
    250 g  Sugar
    600 ml Milk,
           -warmed.
      4    Lemon myrtle leaves    -OR-
      5 ml Lemon myrtle oil        -OR-
     30 g  Gelatin
           Water,
           -cold.
           Essence, vanilla
    600 ml Cream, semi-whipped
      1    Pastry, short crust, sweet,
           -prebaked, or use your
           -own favorite recipe.
    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. Mixture is cooked when you gently blow on the
  back of you mixing spoon and a rose-like pattern appears.
  
  Add gelatin which has been softened in cold water. Strain and flavour
  with a little more lemon myrtle oil or vanilla if required.
  
  When mixture is the consistency of whipped cream, fold in semi-whipped
  cream. Pour into a 20cm spring-form cake tin lined with pre-baked
  short crust base and refrigerate.
  
  Stew quandongs by putting sugar, water and cloves in a saucepan and
  heat gently, stirring constantly until sugar is dissolved. Add
  quandongs and simmer until fruit is soft. At this stage the fruit will
  be slightly acidic and have a plum/peach texture. Cool.
  
  To serve, wipe tin with warm tea towel, unclip spring-form and remove
  the bavarois. Slice and serve with stewed quandongs. Serves 6 to 8.

  [*] 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
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Quandong Pudding with Wattleseed Ice-Cream
 Categories: Desserts, Ice cream, Australian, Pudding
      Yield: 12 Servings
 
    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
    250 g  Butter, softened
    140 g  Dark brown sugar
      4    Eggs
    125 g  Plain flour
      2 ts Ground mixed spice
      6 sl White bread, crusts removed,
           Processed into breadcrumbs
           Wattleseed ice-cream
      1    Litre milk
  1 1/2 tb Wattleseeds
     10    Egg yolks
    400 g  Sugar
    300 ml Cream
           Lemon myrtle anglaise:
    500 ml Milk
      6 lg Lemon myrtle leaves,
           Shredded
      5    Egg yolks
    100 g  Sugar
 
  For pudding, combine quandongs, sugar, sago, mixed peel, cherries,
  port and stout.  Cover and stand overnight.  Cream butter and brown
  sugar until light and fluffy.  Add eggs, one at a time, beating well
  after each addition.  Sift together flour, mixed spice and a pinch of
  salt.  Stir into the butter mixture.  Add breadcrumbs and mix well.
  Combine with fruit mixture.  Divide among 12 well-greased 1-cup
  pudding moulds or ramekins.  Cover each with foil and secure with
  string.  Place in a baking dish with enough water to come halfway up
  the sides of the moulds.  Bake at 180C for 1 1/2 hours, or until
  cooked when tested with a skewer.
  
  For ice-cream, combine milk and wattleseeds in a saucepan and bring
  almost to the boil.  Remove from heat and set aside to infuse for 5
  minutes.  Beat egg yolks with sugar and stir in hot milk.  Return to
  pan and cook over very low heat, stirring constantly, until mixture
  thickens enough to coat back of spoon.  Strain and stir in cream.
  Cover and refrigerate until well chilled.  Freeze in an ice-cream
  maker according to manufacturers directions.
  
  For the anglaise, combine milk with myrtle leaves in a saucepan and
  heat gently until almost simmering.  Set aside to infuse for 5 min-
  utes.  Beat the egg yolks and sugar and stir in strained hot milk.
  Return to pan and stir over very low heat until mixture thickens
  enough to coat the back of a spoon.  Strain.
  
  Serve puddings warm with warm lemon myrtle anglaise and wattleseed
  ice-cream.  (Puddings can be reheated in microwave.)

  Source: Australian Gourmet Traveller Nov'93
  Exec.Chef Magnus Johansson
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Johnny Cakes                        [Ua]
 Categories: Australian, Pancakes
      Yield: 1 Servings
 
      2 c  Flour.
    1/2 c  Powdered milk.
      1 ts Baking powder.
      2 ts Sieved ash from a previous
           -fire.
           Water
           Flavourings-
           -pre-boiled wattle.
           -native pepper.
           -lemon tea tree.
           -lemon myrtle.
           -native aniseed.
 
  Stir all the dry ingredients. The ash is an excellent substitute for
  bread improver as it augments the action of the rising agent. Add
  sufficient water to take in most of the dry mix while mixing with a
  spoon. Use the remaining dry mix to rub the spoon clean or your hands
  if you began mixing with them.
  
  Finally, briefly knead the mix to make a soft dough adding more water
  if necessary. The best dampers are not kneaded too much and are left
  to sit for about 20 minutes before cooking.
  
  Wild food flavourings for Johnny cakes include all the above listed,
  either used singly or in combination. The leaves can either be chopped
  or ground very finely or infused and the tea used for mixing the
  dough.
  
  from UNIQUELY AUSTRALIAN by Vic Cherikoff typed by KEVIN JCJD SYM0NS
 
MMMMM

Cheers,

YK Jim


... If we do what we should we won't have to do what we shouldn't.
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