Lisa's Recipes

These simple recipes are used by Lisa on a regular basis. Some of the ingredients can be found at Taddy Creek or at Vergones Orchards at various times of the year.

They have not been triple tested by a test kitchen but have been cooked numerous times and devoured by family and friends. Mmmmmm. Enjoy!!!

7 Layer Dip

  • 1 Can refried beans
  • 1/2 Tsp cumin and tabasco
  • 1-2 avocados
  • 1 Tsp lime juice
  • 2-3 tomatoes chopped
  • 1/2 Cup black olives
  • 2 spring onions chopped
  • 1 red capsicum chopped
  • 1 1/2 Cup sour cream
  • 2 Cups grated cheddar cheese

Mash the beans with the spices and spread into the base of a dish/bowl with high sides. Mash the avocado with the lime juice. Spread over the beans. Then add the remaining ingredients one by one ending with the sour cream and cheese. Scoop up the dip with corn chips or spoon onto a plate and then scoop up with corn chips. Delicious!!

Roast Veggie Soup with Chicken and Barley

Tomatoes

Chop 12 tomatoes and 1 seeded red capsicum in half. Peel and dice 1 medium butternut pumpkin. Peel 2-3 Cloves of garlic (or more if you love garlic). Line a large baking dish with baking paper. Place all of these ingredients onto the baking dish and drizzle with olive oil and sprinkle with salt and pepper. Roast in a moderate oven until well cooked (about 30-40 minutes)

While the veggies are roasting, rinse and then soak 1/2 cup of barley in cold water.

When the roast veggies have cooled, peel the skin off the tomatoes and capsicum and puree all ingredients in a food processor.

Gently fry 1 chopped onion in a large pot with 1 Tbs of olive oil until the onion is cooked. Add 400grams of diced chicken and cook. Add 2 cups of chicken stock, 1 cup water and veggie puree. Simmer until barley is cooked through (about 30-40 minutes)

Serve straight away with some freshly baked bread from the Dwellingup General Store.

Lamb Shanks with Green Olives and Anchovies

The Newbliss Winery Shiraz or Merlot is a really great choice to use in this recipe. Newbliss Winery is only 4km out of town and a great place to visit for lunch or afternoon tea.

If you are cooking for someone who doesn't like anchovies, don't tell them they have been used as they probably won’t be able to taste them anyway!! See how you go.

  • 2 Tbs olive oil
  • 4 lamb shanks
  • 4 Cloves garlic
  • 1 Tin anchovy fillets in oil (chopped)
  • 2 Tbs plain flour
  • 3 Tbs tomato paste
  • 500ml of red wine
  • 1 Cup chicken stock
  • 100-150g green olives

Heat the oil in a large pot. Add lamb shanks and brown all over. Remove and set aside. Reduce heat and the garlic and anchovies and stir until a paste is formed. Add the flour and tomato paste and stir for a couple of minutes. Add the red wine and boil for about 5 minutes. Return shanks to the pan with the stock and olives. Slowly simmer until the meat is nearly falling off the bone. (About 3 hours) Serve with mashed potato and greens.

You can also add Chipotle chillies to this recipe for a slightly different flavour. The only place I know to buy them in Perth is The Grocer, in Nedlands. They are bought in a tin can and are smoked for a really smooth but subtle smokey, chilly flavour. Mmmm. You will only need to use 1 or 2 chillies, but you can freeze the rest for another day.

Apple, Rhubarb and Raspberry Crumble

Mixed Berries

The freshly picked apples and raspberries available from Vergone's Orchard make this dish superbly delicious. You can also substitute the berries and rhubarb with diced pear.

Cover the base of a small pot with water (only a little bit - enough to just cover the bottom) Peel and dice 3 apples and add to the pot. Chop 1 stick of rhubarb into small pieces - add to the pot. Add about 150g of either fresh or frozen raspberries (or any berries for that matter!) Sprinkle fruit with about 1 tsp raw sugar and 1 tsp cinnamon (organic cinnamon is by far tastier for this recipe) Mix everything together well.

Slowly simmer over a low heat until fruit is just cooked (about 10 minutes)

Put into a small oven proof baking dish.

Topping

  • 1 Cup rolled Oats
  • 2 Tbs butter
  • 3 Tbs self raising flour
  • 3 Tbs coconut
  • 1 1/2 Tbs honey

Put all ingredients together in a bowl and rub them until the mixture resembles "crumble."

Pour the crumble mixture over the fruit mixture and bake in a moderate oven for about 15 minutes or until the crumble has started to brown on top.

Serve with cream, ice-cream or custard.

I also often stew fruit like this and serve it with yoghurt for afternoon tea or dessert for my kids. It's a really yummy and healthy snack and great for warming little kids on a cold afternoon.

Apple Pie

Peel 4 large apples and chop them into small cubes.

Fry the apple until soft in 60 grams butter, 2 Tbs brown sugar, 1 Tsp cinnamon and a dash of rum to taste. Place in an uncooked pastry shell. (I use puff pastry.)

Topping - Cream 125g butter and 1/2 cup brown sugar. Add one egg and mix well. Stir in 1/3 cup ground nuts (almonds or hazelnuts are nice) Pour the topping over the top of the apple and top with flaked almonds or hazelnuts. Bake in a moderate oven approx 30 minutes. Serve with cream, ice cream or custard. (Or all three if the fresh country air has made you really hungry!!)

Mandarin Cake

My girlfriend, Claire, gave me this recipe which is the only recipe I know of that makes good use of mandarins. It's a really delicious winter dessert - especially after a light dinner like soup.

  • 4 medium mandarins
  • 6 beaten eggs
  • 1/2 Cup maple syrup (not imitation - buy the real stuff!!)
  • 2 Cups ground almonds
  • 3 Tsp baking powder.

Wash mandarins and place them in a medium saucepan. Cover with water and boil for 2 hours. Preheat the oven to 190C. Drain the mandarins and let cool, then remove the peel and seeds. Process the mandarin pulp in a food processor until it forms a smooth mixture.

While the mandarins are cooking, oil a 20cm spring form tin and line the base with baking paper.

Beat the maple syrup and eggs together in a large bowl until it forms a thick syrup. Add the mandarins, almonds and baking powder and mix well.

Pour the cake mixture (it will be very runny) into the cake tin and bake for about 40 minutes until the top is slightly browned. Be sure to loosen the side of the cake from around the side of the cake tin with a spatula before removing it.

When it has cooled slightly, sprinkle the top with icing sugar and serve warm with some thickened or whipped cream.

Non-cook play-doh - a fun thing for kids

Play Doh
  • 2 Cups plain flour
  • 1 Cup salt
  • 4 Tsp cream of tartar
  • 2 Tbs oil
  • 1/2 Tsp food colouring
  • 2 Cups boiling water

Mix all the dry ingredients in a large bowl. Measure out the boiling water, add food colouring and stir in until well blended. Put the water into the dry ingredients and stir until well combined. Let cool and then keep in an air tight container.

Goop - another fun thing for the kids.

  • Cornflour
  • Water

Mix the water slowly into the cornflour until it forms a thick paste like toothpaste. You can also add food colouring to the water before mixing it into the cornflour for a coloured Goop.

I always place it on top of a wad of newspaper to reduce the mess and to make cleaning up easier.

My kids like to get their plastic dinosaurs and pretend they are stomping around in pre-historic muddy puddles. Great messy fun!