Vegetable Gyoza

Makes around 20

Ingredients

Filling

2 cups finely sliced cabbage

½ cup grated zucchini (juice squeased out)

½-1 cup finely sliced spring onions (depending on taste)
2 tablespoons soy sauce
1 tablespoon mirin
1 teaspoon grated ginger (I used from a jar)
1 teaspoon garlic (I used from a jar)
Salt and pepper to season
Gyoza wrappers (most asian supermarkets have them in fridge, there are recipes online to make the wrappers but I have not tried them...yet)

Method

To make filling:

1. Cook cabbage, zucchini and spring onions with a little oil
2. Combine sauce and add to pan with cabbage mix
3. Cook until sauce has mostly gone
4. Put in fridge into cool

To fold into wrapper:

1. When mixture cools, place desert spoon full mixture into middle of Gyoza wrapper
2. With your finger, wipe water around the edge
3. Fold both sides together and pleat around the edge

Cooking:

1. Place a little oil in a hot pan
2. Place the gyoza's (not touching) into the pan
3. When the base is slightly brown place a cup of water (or enough water to fill the bottom of the pan) and place a lid on for them to steam
4. While they are steaming make the sauce (1/4 cup soy sauce, 1 tablespoon rice vinegar or mirin)

Although there are lots of steps, they are very easy to make and taste great.

This recipe I have adapted from a traditional recipe I found online that included shiitake mushrooms and no zucchini (I just had some in the fridge to use up). I also adjusted some of the ingredients in the sauce from what I knew I would like.

These can also be made with pork, beef or chicken mince.

Felicity Caterer

Fruit muffins

Ingredients

3/4 cup white sugar
1  1/2 cup SR flour
1 teaspoon bi carb soda
1 cup sultanas
3 teaspoons mixed spice
60g margarine
1 egg
1 cup stewed apples

Method

Mix dry ingredients, add beaten egg, melted butter and apple mix.
Drop spoonsuls into muffin pan 3/4 fill.
Bake moderate oven for 12-15 minutes.

This is another recipe Mum makes at home that I took with me when I left. I have made it many times with apple (no sultanas), banana and a few other varieties of fruit (all tin fruit - squeeze out the liquid, some liquid fruit like tin peach, you need to add a bit more flour to compensate for all the liquid).

Felicity Caterer

Impossible Pie

Ingredients

At least 4 serves (more if you add a little salad)

4 eggs
2 cups milk
½ cup plain flour
½ teaspoon baking powder
125g margarine (melted)
Pasta (small pasta eg. swirls, macaroni etc)
See variation below for the other ingredients
Cheese

Method

1. Cook pasta (follow packet instructions)
2. Wisk eggs, milk then add melted margarine
3. Add flour and baking powder to wet mixture
4. Add one of the variations
5. Spread pasta in the bottom of a greased large dish then pour all mixture on top.
6. Sprinkle grated cheese on top
7. Bake in the oven until firm and cheese is golden brown

 Variations

• Corn and asparagus - medium sized can of drained corn and a can of asparagus, drained and cut into pieces
• Tuna - large can of tuna drained and medium sized can of corn drained (corn can also be added)
• Silverbeat/spinach - sliced into small pieces then dunked into boiling water to make it limp
• Bacon and tomato - cut bacon into small pieces, ensure there is not too much liquid in the tomato

Not sure where this recipe came from but it was always cooked at home (at least once a week). There is almost always left-overs to be reheated for the next night as it makes heaps. The reason that we called it impossible pie is because it is impossible to get wrong.

If you know more variations please write them below.

Felicity Caterer

Banana cake/muffins

Ingredients

125g butter or marg
1 cup castor sugar
1 teaspoon vanilla essence
2 eggs
3 ripe bananas mashed (best when they are over-ripe)
2 cups SR flour
1 teaspoon bicarb soda
pinch salt
4 tablespoons milk

Method

1. Cream butter, sugar and vanilla then beat in eggs
2. Fold in mashed bananas and combine well
3. In a small dish, disolve soda with milk
4. Add milk mixture alternate with sifted flour to banana mixtre
5. Greeze and foil loaf tin, pour in mixture
6. Cook until cake comes away from the sides of the tin.

I have made these as muffins and when cooled I cut in half, butter then indivdually wrap and freeze. In the morning before work I take one out and by morning tea it is defrosted ready to eat.

I have no idea where this recipe came from, it was one that Mum always made at home.


Felicity Caterer