Community Kitchen - Your Recipes. Your Community - Bendigo Marketplace
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Christmas 2020
Community
Kitchen THE PONDS
Your Recipes.
Your Community.
Community Kitchen
WELCOME TO OUR
Community
Cookbook
Welcome to The Ponds 2 Gingerbread
Community Cookbook 3 Perfect Pavlova
5 Glazed Christmas Ham
Located at the corner of Riverbank Drive
& The Ponds Boulevard, this centre is a 7 Christmas Pudding
melting pot (some argue Korma curry) of 9 Choc Ripple Cake
different cultures, including Indian, Thai
and Turkish. There’s Woolworths and BWS, 10 Rocky Road
plus 25 specialty shops, including an array
11 Classic Rum Balls
of welcoming retailers - and the area’s only
dedicated Indian Supermarket, My Indian 13 Christmas Fruit Cake
Bazaar. Opened in 2015, the centre provides
both indoor and alfresco options among 14 Creamy, Herby, Potato Salad
a contemporary open air style shopping
15 The Perfect Turkey
experience, plus you’ll find friendly faces like
Richard at Meat at The Ponds and Jenna at 17 Herbed BBQ Prawns
Priceline Pharmacy.
18 Cranberry & Pistachio Truffles
Whether you’re in for a browse, a quick bite,
or stocking up for dinner, you’re sure to see 19 Mince Tarts
some friendly and familiar faces on your
way through. 21 Nougat
23 Community Recipes
31 Retailer Recipes
41 Charity Spotlight
1
Christmas 2020
This recipe is easy and it’s a
really fun one for the kids.
If you have some star-shaped
or Christmas-themed dough
cutters on hand, that’s great.
But if not, no worries, just
cut your gingerbread into
silly shapes!
Gingerbread
IN G RE D I E N T S METHOD
25g butter 1 Preheat oven to 180°C. Combine the butter, golden syrup and sugar in
1/4 cup golden syrup a saucepan and stir it on a low heat until the butter melts and mixture
1/4 cup brown sugar gets smooth.
1 cup plain flour 2 Turn off the heat and, once the mixture has cooled off a bit, transfer it
into a large mixing bowl.
1/4 cup self-raising flour
2 teaspoons ground ginger
3 Combine your flour, ginger, cinnamon, nutmeg, cloves and egg yolk in
a separate bowl then add it to your butter mixture.
1 teaspoon ground cinnamon
4 Lightly flour your kitchen table or bench (make sure it’s squeaky clean
1/2 teaspoon ground nutmeg first!). Then knead your gingerbread mix until it’s smooth. Cover your
1/4 teaspoon ground cloves gingerbread dough with plastic wrap and pop it in the fridge for about
half an hour.
1 egg yolk
A bag of decorative icing, 5 Once your dough is firm, re-flour your bench and roll the dough out
into a rough disc shape. It should be about 3mm thick.
such as ‘Royal Icing’
6 Cutting time! Use your dough cutter to stamp out some shapes.
Keep the excess dough and roll into a new disc, then cut again until
the dough is all used up.
7 Place your gingerbread onto a lined tray and bake for about 10 minutes.
8 Set aside on the tray until your gingerbread has fully cooled.
9 Have some fun with the icing.
2
Community Kitchen
Perfect
Pavlova
IN G RE D I E N T S ME THOD
6 egg whites (make sure 1 Preheat oven to 150°C.
they’re at room temp)
1 1/2 cups caster sugar
2 Draw a disc that is about 20cm in diameter on some baking paper
(cake tin lids are a good help for this) then place the paper ink-side
3 teaspoons cornflour down on a baking tray.
2 teaspoons white vinegar 3 Use an electric mixer to beat the egg white until firm peaks form.
1 teaspoon vanilla essence (Warning: if you over-beat the whites the meringue will collapse
while you bake it. If the whites look curdled you’ll have to ditch
1 1/2 cups thickened cream
them and start again, or risk tragedy.)
Summer fruits, like
raspberries, strawberries
4 Once peaks have formed add sugar to the whites one tablespoon at
a time. The sugar will dissolve and the mixture will go all lovely, thick
or blueberries.
and glossy.
5 Now it’s time to beat in the cornflour, vinegar and vanilla essence.
6 Spoon the meringue mixture onto your disc, and shape in some
peaks and valleys with a big flat knife, to help give it that classic
pavlova shape.
7 Bake for 10 minutes then reduce your oven to 110°C and bake for
another hour or until the meringue is nice and crispy-looking, but
not too crispy-looking!
8 Turn oven off and let it cool in there again, this is crucial because
it’ll help the pavlova retain its shape.
Avoid overbeating your eggs!
9 Whisk your cream until firm peaks form. Spread it on your cool
pavlova and then top it with summer fruits.
Beat until firm peaks form,
then start adding sugar. If the
egg white starts to separate or
looks curdled, it’s overbeaten
(and you’ll need to start again
with fresh egg whites).
3
Christmas 2020
Watch out Kiwis,
this is the one pav
to rule them all!
4
Community Kitchen
Nothing like a
glazed ham on
Christmas Day (and
Boxing Day and beyond).
5
Christmas 2020
Glazed
Christmas
Ham
IN G RE D I E N T S METHOD
This glaze makes enough to
HOW TO MAKE THE GLAZE
coat a 7 to 8kg ham.
1 Stir all the ingredients in a saucepan over medium-high heat until
the sugar dissolves.
1 1/2 cups marmalade
2 Bring your glaze to the boil then reduce it to a simmer and stir
1/4 cup maple syrup occasionally for about 10 to 15 minutes.
2 tablespoons brown sugar 3 Once the glaze has thickened up a bit, pour it into a sterilised jar
1 tablespoon Dijon mustard and store it at room temperature.
HOW TO COOK THE HAM
4 Preheat your oven to 170°C.
5 Line a deep roasting pan with two layers of baking paper.
6 Remove the ham’s rind by cutting around the shank (about 10cm
from the end) then run a knife around the ham’s edge and run your
fingers between the rind and the fat. The rind should come off in
one big piece.
7 Score the fat by cutting diamond patterns, about 5mm deep.
8 Transfer your ham to the roasting pan then brush it with about one
third of your glaze.
9 Bake for 1 hour 30 minutes, remembering to brush with the glaze
every 25 minutes.
Store any leftover ham,
covered with the reserved
rind, in a damp, clean
pillowcase or ham bag in the
fridge for up to 4 days.
6
Community Kitchen
Christmas Everyone’s got room for this
Pudding
pudding, trust us on this. It’s easy
but it takes time. So make sure
you give yourself a day or
two to do it justice.
IN G RE D I E N T S ME THOD
800g mixed dried fruit 1 Combine your mixed fruit, almonds and orange rind in a large
1/2 cup slivered almonds bowl. Simmer your orange juice and liqueur over low heat, then
1 tablespoon grated orange rind pour it over your pudding mix. Cover it and pop it in the fridge
overnight to soak.
1/2 cup orange juice
1/2 cup orange-flavoured
2 Beat the butter, sugar and mixed spice in a bowl using an electric
mixer until it’s pale and creamy. Keep beating while you add the
liqueur (or extra orange juice eggs, one at a time. Combine your creamy mix with your fruit
if liqueur’s not your thing) mixture, then stir in the breadcrumbs and flour.
250g butter, softened
3 Grease a 2 Litre pudding basin. Line the base with a disc of
3/4 cup dark brown sugar baking paper and dust the sides with flour. Spoon in your
2 teaspoons mixed spice pudding mix and smooth the surface. Cut a 30cm square of
baking paper and foil. Place paper on top of foil. Fold the centre
4 eggs to create one pleated fold in the middle, then place it over your
3 cups breadcrumbs (works best basin, foil-side up. Tie string twice around rim of the basin to
if you use day-old bread) keep the foil secure (a fitted lid works too). Scrunch the paper
1/2 cup flour and foil tightly around the rim of the basin.
Brandy custard to serve 4 Take a heatproof saucer, flip it upside down and place it in the
base of a large saucepan. Place the pudding basin on top of the
saucer. Pour boiling water into the pan until it comes to halfway
up side of the basin. Bring to a simmer over medium heat. Cook,
covered, adding more boiling water as necessary,
for six hours or until a skewer comes out clean.
5 Set aside for ten minutes before turning on a serving plate.
6 Serve with brandy custard, or cream.
7
Christmas 2020
8
Community Kitchen
Christmas is a
time for giving.
Christmas is a time
for chocolate
and cream.
Choc
Ripple
Cake
IN G RE D I E N T S ME THOD
500ml thickened cream 1 Beat the cream, sugar and vanilla using an electric mixer until firm
1 teaspoon caster sugar peaks form.
1 teaspoon vanilla essence
2 To make the base, first spread some of the cream mixture onto a
250g packet of serving platter. Then stand one biscuit upright and spread it with the
Choc Ripple biscuits cream mixture. Sandwich another biscuit alongside it, and continue
1 punnet of raspberries layering with the cream mix and biscuits until you’ve built a long
biscuit log.
1 punnet of blackberries
1 punnet of blueberries
3 Spread the rest of your cream mixture over the log.
4 Leave it in fridge for a minimum of six hours to set.
5 Top with the berries and slice it up.
EXTRA CHOC TIP
For an extra chocolate hit, you can
leave out the raspberries and stir in
finely grated dark chocolate after
peaks have formed in your cream
mix. Then top it all off
with chocolate curls.
9Christmas 2020
It’s been a rocky road
to Christmas this year.
Time to sit back and
celebrate.
Rocky
Road
Christmas
Tree Contributed by
Joanne Bourke
IN G RE D I E N T S METHOD
2 packets pink and white 1 Tape baking paper to cardboard and roll into a cone shape roughly
marshmallows 30cm high and tape it to hold the shape.
500g plain milk chocolate
2 Chop up the raspberries and place in a mixing bowl. Then add
250g white chocolate marshmallows.
1 packet of raspberry lollies 3 Melt both blocks of milk chocolate in microwave for 30 seconds at a
time until completely melted. Pour chocolate over marshmallows and
raspberries and mix to combine.
FOR TREE:
4 Place mixture inside cardboard cone and press mixture down firmly as
1 sheet of bendable possible (it won’t be smooth all around the sides but this adds to the
cardboard texture of looking like a Christmas tree). Put in the fridge to set.
5 Once set, remove from cone mould. Melt white chocolate and place
inside a snap lock bag snipping off the corner to make a small hole.
Drip the white chocolate over the tree to look like lines or pour directly
on top for it to slowly drip down the sides of the tree.
Before white chocolate sets you can add lollies to decorate your tree!
10Community Kitchen
Christmas fact:
sometimes the best desserts
require a dash of rum and an
extra layer of chocolate.
11Christmas 2020
Classic
Rum Balls
IN G RE D I E N T S METHOD
250g packet of shortbread 1 Process the shortbread in a food processor until they’re finely
1 1/4 cups desiccated coconut crushed, then transfer them into a large bowl.
1/3 cup cocoa powder 2 Stir in the desiccated coconut and cocoa until it’s well combined.
400g can sweetened
condensed milk 3 Add the condensed milk and rum. Pop your mix in the fridge for half
1/4 cup dark rum an hour to firm it up a little.
375g packet of dark choc 4 Now the fun part! Scoop out level tablespoonfuls of the mixture and
melts, melted roll them into balls.
Extra shredded coconut,
cacao powder or freeze-dried
5 Line a tray with baking paper, arrange your rum balls in a single
layer, then pop them back in the fridge for another half an hour.
raspberry powder to decorate
6 Gently fork your rum balls, so you can dip them, one at a time, into
your melted puddle of chocolate.
7 Return your choc-ed up rum balls to the tray and sprinkle them with
shredded coconut, cacao powder or freeze-dried raspberry powder.
8 Set aside for five minutes then store the rum balls, covered,
in the fridge.
12Community Kitchen
This Christmas Cake is
as festive as they come.
You can start preparing
it up to four weeks in
advance, for the most
brandy-licious
results.
Christmas
Fruit
Cake
Contributed by
Belinda Burns
IN G RE D I E N T S ME THOD
600g sultanas 1 Place dried fruit, glacé fruit and 1 cup brandy in a large airtight
400g raisins container. Mix well. Cover and stand overnight or preferably for
200g currants 1 week, stirring occasionally.
100g glacé cherries, quartered 2 Lightly grease a 9cm deep, 20cm (base) square cake pan.
Line base and sides with brown paper and baking paper (see note).
100g glacé orange slices, Preheat oven to 150°C. Sift flours and spices into a bowl. Using
finely chopped electric beaters, cream butter and sugar in a large bowl until pale
80g glacé ginger, finely and creamy. Add eggs, 1 at a time, beating well after each addition.
chopped Add marmalade and 1 tablespoon flour mixture and beat until well
290ml brandy combined. Using a large metal spoon, fold remaining flour mixture
into butter mixture.
1 1/2 cups plain flour
1/2 cup self-raising flour
3 Add fruit mixture to butter mixture and stir until combined.
Press into pan. Smooth surface. Tap base of pan on workbench to
2 teaspoons mixed spice settle fruit and remove air bubbles.
1 teaspoon ground ginger 4 Cover cake with 3 layers brown paper. Bake for 3 to 3 1/2 hours
250g butter, softened or until a skewer inserted into the centre comes out clean.
Drizzle remaining 2 tablespoons brandy over cake while still hot.
1 cup dark brown sugar Wrap cake pan in a clean tea towel and allow to cool completely.
4 eggs, at room temperature Remove cake from pan and dust with icing sugar. Serve.
2 tablespoons orange
marmalade
Pure icing sugar, to serve
13Christmas 2020
Who doesn’t want a
nice cool scoop
of potato salad at the
Christmas BBQ? This
one’s sure to get the
family coming back
for seconds.
Creamy,
Herby
Potato
Salad
IN G RE D I E N T S METHOD
3kg desiree potatoes 1 Boil your potatoes for 15-20 minutes or until tender. Drain and
1 cup sour cream set aside until they’ve cooled slightly. Cut into halves or quarters.
1 cup whole-egg mayo 2 Whisk the sour cream, mayonnaise, dill, parsley, garlic, mint, mustard
1/4 cup fresh dill, chopped and lemon juice in a large bowl. Season with salt and pepper.
1/4 cup fresh continental 3 Pop your potatoes and shallots into a large serving bowl and spoon
parsley, chopped over the dressing. Gently toss until potatoes are well coated.
1 garlic clove, crushed 4 Serve it up.
2 tablespoons fresh mint,
finely chopped
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
Salt and freshly ground black
pepper
4 green shallots, ends trimmed,
thinly sliced
You can prepare this one up to a day ahead, just remember
to store the potatoes and dressing separately or things
could get mushy.
14Community Kitchen
The Follow these
instructions to
Perfect be the big
bird hero
Turkey this Christmas.
IN G RE D I E N T S ME THOD
1 whole turkey (about 1 Preheat your oven to 180°C (160°C fan-forced) and pat your turkey
4.2kg should do it) down until it’s totally dry.
2 carrots, peeled, chopped
2 Stuff the turkey cavity with half the carrots, onions and celery then tie
2 brown onions, chopped the legs together with string. Put the rest of the veggies in a large roasting
3 celery sticks, chopped pan. Place the turkey on a rack in the pan.
100g butter 3 Melt your butter with Worcestershire sauce over a low heat. Then brush
the butter mixture all over turkey. Cover roasting pan with foil.
2 teaspoons
Worcestershire sauce 4 Roast turkey for 1 1/4 hours. Uncover it and baste turkey with more
butter mixture. Roast, uncovered, basting with butter mixture every 20
3 cups chicken stock
minutes, for 1 1/4 to 1 1/2 hours or until a thermometer reads 75°C when
60g butter inserted into thickest part of breast.
1/3 cup plain flour 5 Transfer turkey to a carving board and let it rest for 20 minutes.
Remember to keep the juices in the roasting pan for the gravy.
6 To make gravy, pour the liquid from the roasting pan into a measuring
cup. Set aside for five minutes to allow fat to rise above juices. Spoon off
the excess fat, reserving pan juices.
7 Heat roasting pan over medium-high heat then add in your pan juices
and stock. Bring to a simmer and stir. Take care to scrape up the lovely
burnt bits then strain and discard solids.
8 Melt butter in a separate pan, and add flour. Cook, stirring, for two
minutes then whisk in stock mixture. Simmer until gravy thickens slightly.
Season.
9 Carve turkey and serve with gravy.
15Christmas 2020
16Community Kitchen
Barbecued prawns
that’ve been
lovingly marinated
in four types of herbs?
Santa wouldn’t have it
any other way.
Herbed
BBQ
Prawns
IN G RE D I E N T S ME THOD
1/4 cup coriander, chopped 1 Combine the coriander, mint, parsley, oregano, garlic, vinegar and
1/4 cup mint, chopped oil in a medium bowl. Season.
2 tablespoons flat-leaf parsley, 2 Place the prawns in a large bowl. Add 2 tablespoons of the
chopped coriander mixture and toss to combine.
2 tablespoons oregano, chopped 3 BBQ the prawns, in batches, turning occasionally, for five minutes
1 garlic clove, crushed or until prawns curl and change colour. Transfer to a serving platter
and drizzle with the remaining herb mixture.
1/4 cup white wine vinegar
1/4 cup extra virgin olive oil
1.5kg prawns, peeled and
deveined with the
tails intact
17Christmas 2020
It’s hard to stop
at one with these
truffle balls. Add a glug
of brandy or rum plus a
knob of butter before
cooling, if you’re so
inclined.
Cranberry
& Pistachio
Truffle
IN G RE D I E N T S METHOD
1 Melt the chocolate until it’s smooth and glossy by placing it in a glass
200g dark chocolate bowl and simmering it in a pan of water.
200ml double cream 2 Stir through the cream, the chopped cranberries and the
50g dried cranberries, clementine zest.
finely chopped 3 Let the mixture cool until it’s at room temperature, then place it in
Zest of 2 small clementines the fridge for at least four hours.
(tangerines work too) 4 Once your truffle mix has set, it’s time to scoop out spheres of
100g pistachios, chopped chocolate. You can use a teaspoon or melon baller for this.
5 Roll your truffles in the chopped pistachios. Try and do this is as
quickly as you can, before the mixture gets too warm.
Alternatively, you can shape your mix into cones to make them look
like Christmas trees. Add white icing to represent snow, and dot red
icing for a Christmas flourish.
6 Keep your completed truffles refrigerated until you are ready to
serve them.
18Community Kitchen
Mince
Tarts
IN G RE D I E N T S METHOD
FILLING 1 Stir all the filling ingredients together in a large bowl. Cover and
1 cup raisins, chopped set aside for at least 30 minutes to allow the flavours to develop.
2/3 cup golden brown sugar You should end up with 1 1/2 cups of filling.
1/2 cup sultanas 2 While those flavours are developing, get started on the pastry
by blending the flour, icing sugar and salt in a food processor.
1/3 cup mixed peel (mixed candied citrus peel) Add the butter and use the pulse-mix setting until only pea-size
1/4 cup currants bits of butter remain. Add a 1/4 cup of the water and pulse-mix
1/4 cup almonds, chopped again until the mixture just comes together in beads. Add more
water by the teaspoon if the dough is too dry.
1 Granny Smith apple, peeled and finely grated
50g unsalted butter, melted
3 Divide the dough into thirds. Flatten each third into a disc and
wrap them each in plastic wrap then refrigerate for about half
2 tablespoons brandy an hour, or freeze for up to one week.
1 teaspoon lemon zest 4 Preheat the oven to 200°C (180°C fan forced) and place an
2 teaspoons fresh lemon juice oven rack on the bottom rung. Lightly oil two 12-hole tart pans.
1 teaspoon finely grated orange zest 5 Roll out one dough disc on a lightly floured work surface until it’s
about 3mm thick. Using a round cutter, cut out 12 rounds (they
1 teaspoon ground cinnamon
should be slightly larger than the tin holes). Line each hole with a
1/4 teaspoon freshly grated nutmeg pastry. Do the same thing with the second pastry disc.
Pinch of ground cloves 6 Spoon out the fruit mince into the pastry cases.
Pinch of salt
7 Roll out the remaining pastry, a little thinner than before.
Cut out stars or other fun Christmas shapes. Then whisk
PASTRY together the egg and cream in a small bowl and lightly brush
over the pastry tops.
3 cups plain flour
1 cup icing sugar 8 Bake for 15 to 20 minutes, or until the crusts are golden.
Cool the tart tins on a rack for five minutes. Carefully
1 1/2 teaspoons salt remove the tarts from the tins and cool on the rack.
225g chilled unsalted butter, cubed Sift the icing sugar over and serve.
1/4 cup water, iced, plus extra
1 large egg
1 tablespoon fresh cream
Icing sugar, to dust
19Christmas 2020
One for the dedicated
tart lovers!
20Community Kitchen
This stocking-stuffer
of a treat will make
Christmas that little
bit sweeter.
21Christmas 2020
Nougat
IN G RE D I E N T S METHOD
2 sheets rice paper 1 It’s a good idea to have all your ingredients measured out and ready to go
1 cup whole almonds before you start on this one, because you’re going to have to work quickly.
1 cup pistachio nuts 2 Preheat oven to 180°C.
100g glacé cherries, 3 Lightly grease the sides a cake pan, a square 15cm is perfect. Trim the rice
halved paper sheets so they fit the size of your cake pan. Place one rice paper
1 1/3 cups white sugar square in the base of the pan.
1/4 cup honey 4 Spread almonds over an oven tray. Bake until lightly toasted, this should
take about ten minutes. Pop the toasted almonds in a bowl with the
1/4 cup liquid glucose
pistachios and cherries and set them aside.
1/4 cup water
5 Combine the sugar, honey, glucose and water over low heat. Cook for five
1 egg white to seven minutes until the sugar dissolves. You’ll have to stir, and brush
down the sides with a wet pastry brush to remove any sugar crystals. Then
crank up the heat to high and bring your mixture to the boil. Cook, without
stirring, for five minutes or until a sugar thermometer reaches crack stage
(that should be at around 154°C). For a more chewy nougat, you can bring
up to around 140°C.
6 Use an electric mixer to whisk the egg white until firm peaks form. You can
also add one teaspoon of orange blossom water or rosewater at this stage
Toasted hazelnuts and for a more Middle Eastern flavour. Keep whisking and pour the hot sugar
macadamias are great syrup in a thin steady stream until it’s all mixed in. Add the almond mixture
substitutes for almonds and stir to combine.
or pistachios. Also,
remember to wrap your 7 Spoon your nougat mixture into the prepared pan and spread it out until its
smooth (work as quickly as you can). Place the remaining rice paper sheet
nougat in plastic wrap
over the warm nougat and gently press to the surface.
and store in an airtight
container at room 8 Set aside for one hour to cool. Turn it onto a clean surface and cut it into
temperature instead of small squares. A long sharp knife works best.
the fridge. Moisture can
make the nougat weep.
22Community Kitchen
This dish was lovingly named
by my granddaughter. This
is her favourite Christmas
dish! It is Indian with an
Aussie twist and perfect
for hot Christmas finger food
while relaxing in the pool.
Shirley’s
Tika Boats Contributed by
Shirley Ram
IN GR E DI E N TS METHOD
Packet of baby 1 Fry off pappadums and flatten while warm.
pappadums, fried and
flattened
Chicken thigh fillets,
2 Chop up all other ingredients.
marinated in tika masala
spices, grilled and chopped 3 Place a teaspoon of chicken tikka on pappadum
up into tiny pieces and add some diced onions and tomatoes.
Red onion, finely chopped 4 Top with seasoning and yoghurt.
Tomato, finely chopped
Pinch of salt 5 Garnish with a coriander leaf and enjoy!
Pinch of pepper
Lemon juice
TO TASTE:
Mango power (armchoor)
Chat masala
OPTIONAL:
Yoghurt or raita
Coriander leaves
23Christmas 2020
I made this at my
childcare for an event
and I decided to make it
for my family and I have
not stopped making it
every Christmas.
It’s a simple dessert
but delicious.
Tanya’s
Milo Slice
Contributed by
Tanya Cah
IN G RE D I E N T S METHOD
1 packet ladyfinger biscuits 1 Use a glass baking dish 30 x 30cm.
300ml thickened cream
168g chocolate flakes 2 Whip the cream with a tablespoon of icing sugar until it has firm
1 punnet of strawberries peaks.
Milo 3 Dip the biscuits in a little milk, not too long, and place into a baking
dish, lining the bottom with the biscuits.
Milk
4 Add the milo to cover the biscuits then add cream on top.
Repeat with every biscuit layer until reaching the top of the dish.
5 Sprinkle the chocolate flakes on top and refrigerate overnight.
6 Cut the strawberries in half and place on top, and serve chilled.
24Community Kitchen
This is an old
Maltese pudding we
make with two-day-old
bread. So delicious, it
goes back to when I can
remember as a kid.
Contributed by
Lucienne Vella
Lucienne’s
Bread Rum
Pudding
IN G RE D I E N TS METHOD
1 loaf of day old bread 1 Cut the bread into small slices and place each slice in a bowl
Water (enough to cover) with water. Once soaked, strain well.
300g sugar 2 In a bowl, add the soaked bread to all the other ingredients and
80g almonds mix together well.
60g walnuts 3 Place mixture into a cake or loaf tin and bake in a fan forced
oven at 180°C for 50 - 60 minutes.
1 zest of a lemon or orange
2 tablespoons cocoa powder 4 Once cooked, let it rest and then place in the fridge.
1/2 teaspoon ground cloves
1/2 teaspoon mixed spice
5 Slice and serve with custard.
1/2 teaspoon nutmeg
1/2 cup sultanas
3 eggs
2 tablespoons brandy
25Christmas 2020
This recipe is close
to my heart as it
was passed to me by
my grandmother.
My whole family loves it
W IN N E R !
and that smile on their
faces means a lot to me.
Gurleen’s
Grandmother’s
Snowballs Contributed by
Gurleen Bedi
IN G RE D I E N T S METHOD
1 1/3 cups desiccated 1 In a large pan, sauté the coconut until it is slightly warm to
coconut, plus extra for touch. This basically removes excess moisture from the coconut.
coating But take care to not change the color of the coconut.
3/4 cup milk 2 Now add the milk and sugar and mix well. Stir at regular
1/3 cup sugar intervals and Continue to cook in medium low flame until the
2 teaspoons ghee mixture becomes dry and a bit dehydrated.
1/8 teaspoon cardamom 3 Add the clarified butter (ghee) and give a quick mix. Add the
powder cardamom powder and mix well. Cook until the mixture turns
slightly sticky starts to bind with itself.
4 Turn off the flame and let it cool down until it is cold enough
to touch. Grease your palm with more ghee and roll out the
coconut mixture into medium size balls. Roll the coconut ladoos
into some more desiccated coconut. Leave it to cool completely
to room temperature.
5 Enjoy!
26Community Kitchen
Lollie Richard Palmer and family think you’re
in for a treat! Try this sweet and easy recipe
Cake for beginners.
IN G RE D I E N T S ME THOD
250g malt biscuits 1 Crush or process the malt biscuits into fine crumbs
190g eskimo soft style lollies and place in a mixing bowl.
100g butter, melted 2 Cut the lollies up and add to the bowl, along with the
1/2 can of sweetened condensed milk melted butter and condensed milk. Mix well, then
1/2 - 3/4 cup desiccated coconut turn onto a clean board or sheet of baking paper and
form into a log.
3 Roll the log in coconut
4 Refrigerate until firm and cut into slices to serve.
Grilled A deliciously light alternative for when the
Christmas leftovers have disappeared!
Salmon Thanks Donna Carolan.
IN G RE D I E N T S ME THOD
2 sticks of lemongrass 1 Get your local fishmonger to fillet your salmon.
1 bunch of coriander
5 pieces of ginger 2 Chop all the ingredients finely and put into a large
plastic bag or large cooking dish, make sure they are
4 gloves of garlic
all combined.
1/2 small bottle of soy sauce
1 large salmon fillet
3 Place the salmon skin side down and pour over all
the marinade onto the salmon. Marinade for at least
4 tablespoons of honey two hours in the fridge.
3 red chillies
4 To cook the fish, grill, oven bake or BBQ your salmon
4 spring onions until tender and cooked through.
2 limes
27Christmas 2020
Christmas morning
is such a special time, and
my family tradition has
always been to enjoy a
treat for breakfast. The
cinnamony goodness of this
granola makes it a delicious
festive start to the day.
Christmas
Granola
Contributed by
Alison Burdon
IN G RE D I E N T S METHOD
3 cups rolled oats 1 Preheat the oven to 120ºC. Line two biscuit trays with
1/2 cup unsalted peanuts baking paper.
1/2 cup slivered almonds 2 In a heatproof jug, place the peanut butter, honey, coconut oil,
1/3 cup peanut butter vanilla, cinnamon and salt. Microwave in short bursts until the
mixture becomes warm (but not too hot) and is able to be stirred
1/4 cup honey
to a smooth consistency.
3 tablespoons melted
coconut oil
3 In a large bowl, place the rolled oats, peanuts and almonds.
Pour the peanut butter mixture into this bowl and stir to
2 teaspoons vanilla extract thoroughly combine.
1/4 teaspoon ground 4 Place the mixture onto the prepared trays, spreading it out
cinnamon evenly. Bake the granola in the oven, approx. 40 minutes, or until
1/2 teaspoon salt flakes beginning to turn golden. To ensure consistency, rotate the trays
and stir the contents.
1/2 cup shredded coconut
1/3 cup dark chocolate
5 Add the shredded coconut, and return to the oven for another
five minutes until the whole mixture is golden.
mini buttons
6 Once cooked, allow the granola to cool completely on the trays.
Add the chocolate buttons and mix through. Store in an airtight jar
for up to one month.
28Community Kitchen
This Filipino
style pork meatloaf
is a winner in Xanthe’s
household, try it
for yourself.
Cheesy
Embutido
with Filo Contributed by
Xanthe Mae Hermosilla
IN GR E DI E N TS METHOD
1 kg ground pork 1 Boil eggs, remove shell and chop.
1 tablespoon salt
2 Combine pork, salt, ground pepper and sugar.
1/2 tablespoon ground Mix well and set aside.
pepper
3 Combine chopped onions, carrots, bell peppers, sausages and
1 tablespoon sugar hard-boiled eggs. Mix them with ground pork mixture and add the
2 onions chopped grated cheese, pickle relish, beaten egg, cornstarch, bread crumbs
and raisins.
2 carrots chopped
2 bell peppers chopped
4 Divide the mixture evenly before wrapping, or depending on
how big or small you want your embutido. Wrap the mixture in
4 pieces medium sausages aluminum foil to form a roll or a typical embutido shape and seal
or hotdogs chopped the edges.
4 hard-boiled eggs 5 Steam for at least 25 minutes or check with a toothpick and prick
1 bar grated cheese the embotido. If it comes out clean, the embutido is cooked.
3 tablespoons pickle relish 6 To serve, remove the aluminum foil and pan fry until golden
brown.
1 egg beaten
3 tablespoons cornstarch 7 Slice diagonally and arrange in a platter. Garnish with sliced
cucumber, carrots and parsley. To make a great mayo catsup
2 tablespoons bread dipping sauce for the side, mix mayonnaise, catsup, parsley and
crumbs season with salt and pepper.
1 box raisins
29Christmas 2020
Our family love
having different menu
items for Christmas. We
have finessed our cajun
seafood boil recipe which Contributed by
Jessica Thy
takes us back to eating
it in the US, but better!
Jessica’s
Cajun
Seafood Boil
IN G RE D I E N T S METHOD
1kg prawns 1 Combine all the ingredients of the seafood boil seasoning into
1kg muscles a bowl. Stir well to mix, then set aside.
4 corn on a cob, cut into thirds 2 Cut the potatoes into quarters and cook in salted water for
3 lemons halved approximately 15 minutes.
2 chorizo sausages 3 On a separate pan, cook the chorizo until crispy and brown.
4 bay leaves
2 cups lemon juice 4 Fill a large pot with water and bring to a boil. Add the lemon
4 chicken stock cubes halves, followed by corn, prawns and mussels. Cook until prawns
turn red or looked cooked through, then strain.
SEAFOOD 5 While the seafood is cooking, in a separate pot melt the butter
BOIL SEASONINGS: and stir in the minced garlic and diced onion until sautéed.
1 brown onion diced Add the seafood boil seasoning, bay leaves, lemon juice,
Tabasco sauce and chicken stock cubes. Mix well until the butter
4 heads of garlic minced
turns a deep red colour and turn off the heat.
4 sticks unsalted butter
3 tablespoons cajun seasoning
6 Transfer the seafood and corn into the spicy sauce, until everything
is coated. Serve immediately.
3 tablespoons paprika
2 tablespoons oregano
2 tablespoons cayenne pepper
2 tablespoons chili & onion powder
2 tablespoons lemon pepper
2 tablespoons Tabasco sauce
1/2 cup garlic powder
30Community Kitchen
31Christmas 2020
Suzie’s
Antipasto
Wreath Contributed by
Suzie from Better Homes
& Gardens Real Estate
Suzie from Better Homes & Gardens Real Estate loves to
wow his family and friends with this striking starter. The best part is that
it tastes even better than it looks.
IN G RE D I E N T S METHOD
400g assorted thinly sliced 1 Using cocktail skewers, thread the deli meat, artichokes, peppers,
cured deli meat olives, cheese, tomato, capsicum, basil and bocconcini.
170g marinated artichokes,
drained and halved 2 Place the skewers on a large serving plate or board in a circle,
pointing inwards.
250g mascarpone-filled bell
peppers 3 Scatter the rosemary on top to garnish.
250g drained mixed olives
400g cherry tomatoes 4 Place a dipping bowl of your favourite sauce in the middle.
150g chargrilled capsicum
100g basil leaf
100g bocconcini, sliced
Fresh rosemary sprigs,
to serve
Your favourite dipping sauce
(e.g. honey mustard or
lemon vinaigrette)
32Community Kitchen
Jenna’s
Trifle
Contributed by
Jenna from Priceline
Pharmacy
Trifle is Jenna from Priceline’s go-to when it comes to
Christmas desserts, the great presentation always pops on the
Christmas table!
IN GR E DI E N TS METHOD
170g (2 x 85g packets) 1 Place the contents of 1 packet of strawberry jelly crystals into a bowl
strawberry-flavoured with 1.5 cups boiling water. Stir well until the crystals dissolve. Add
jelly crystals 1 cup of cold water and pour all of it into a large trifle bowl (at least
85g raspberry-flavoured 10-cup capacity). Refrigerate until the jelly is partially set (approximately
jelly crystals 45 minutes – the consistency should resemble egg whites).
Boiling and cold water 2 While you wait, in separate bowls prepare each jelly packet, following
4 nectarines or peaches the packet directions. Cool before pouring each one into separate
4 apricots or plums baking pans (approx. 28 x 18cm), and refrigerate until set.
460g unfilled vanilla sponge 3 Cut 2 nectarines (or peaches), and 2 apricots (or plums) into wedges
cakes (only one cake required) and gently press them into the partially set jelly in the trifle bowl.
6 white (vanilla) macarons Place in fridge for the night to fully set.
800g thick vanilla custard 4 The following day, cut the sponge cake into small squares and place
them on top of the jelly in the trifle bowl. Ladle the custard over the top.
600ml thickened cream
1 cup raspberry or strawberry jam 5 Cut the rest of the jellies into cubes and the stone fruit into wedges and
arrange them on top. Then place the macarons on top. Whip the cream
1 punnet of strawberries, halved
until soft peaks form and add to the top of the trifle, finishing with the
strawberries.
6 Prior to serving, heat up the jam in the microwave with 2 tablespoons
of water for 30 seconds and then strain. Cool the strained jam for five
minutes and drizzle over the trifle.
Please note that this trifle needs to
set overnight in the fridge before
recipe is completed the next day.
33Christmas 2020
34Community Kitchen
For a tipple or a toast,
BWS will bring the
Christmas cheer with the
finest range of beer, wine
and spirits.
Pomegranate
Champagne
Cocktail
IN G RE D I E N T S METHOD
2 tablespoons of 1 Add a teaspoon of pomegranate seeds to the bottom of
pomegranate seeds 6 champagne glasses.
(from one large
pomegranate) 2 Add 4 to 6 blocks of ice.
One bottle of
pomegranate juice
3 Fill halfway with cold champagne and then the rest of the way with
pomegranate juice.
(at least 240ml)
1 bottle champagne, 4 Garnish with the rosemary sprigs.
chilled
6 sprigs rosemary
Ice to serve
35Christmas 2020
Christmas means sharing,
and at Silverleaf
Artisan Bakery we
have scrumptious treats
and savoury baked goods
for everyone to enjoy.
Bread
and Butter
Pudding
IN G RE D I E N T S METHOD
4 eggs 1 Preheat oven to 180°C (fan-forced 160°C). Grease a 5cm-deep
1/4 cup caster sugar baking dish with a 17cm x 28cm base (or similar, depending on the
1 teaspoon vanilla extract size of your bread).
1/4 teaspoon cinnamon, 2 Spread both sides of bread slices with butter and arrange half the
ground bread in the baking dish and sprinkle with half the sultanas. Add
another layer of bread and the rest of the sultanas.
2 cups of milk
300ml pure cream
3 In a bowl, whisk the eggs, cinnamon, vanilla, caster sugar, milk and
cream and pour the mixture over the bread. Sprinkle the demerara
8 slices of thick white bread sugar on top.
40g softened butter 4 Bake for 30 minutes or until dark golden and firm to touch.
2 tablespoons demerara sugar 5 Serve with dollops of mascarpone, cut figs and crumbled walnuts.
300g mascarpone cheese
6 ripe figs
Handful of crumbled walnuts
36Community Kitchen
37Christmas 2020
Christmas
Roast Pork
Contributed by
Richard from Meat at The Ponds
Richard’s tip for the perfect roast pork is ensuring you
buy the most succulent looking cut at the butcher!
IN G RE D I E N T S METHOD
30g butter 1 Using a small frying pan over medium heat, melt the butter and add
1 diced onion the onion. Fry until the onion softens.
1 cup stuffing mix, 2 Put the cup of stuffing mix into a medium bowl with 1/2 cup of the
seasoned cider. Using a fork, stir until the stuffing dissolves. Mix through the
500ml of apple cider onion, sultanas and apple, and season with pepper.
1 cup diced dried apple 3 Pat the pork with a paper towel until it is dry. Remove the elastic
1/4 cup sultanas (untie or cut) and set it aside. Unroll the pork flat and fill the middle
with stuffing mixture. Roll it back up again firmly and tie it up with the
Salt and pepper, to season
elastic. Rub salt and olive oil into the skin and place it on a roasting
2kg rolled pork loin pan uncovered. Refrigerate overnight so the skin dries.
Olive oil 4 The following day, preheat your oven to 240°C. Pour water into the
Gravy to serve pan up to 1cm deep and place pork in oven for 30 minutes. Reduce
heat to 180°C and cook for a further 25 minutes per 500g of meat.
The skin should look golden and crisp.
5 Once finished roasting, place the meat on a heated carving tray and
cover with foil for 15 minutes.
6 Slice and serve with gravy.
Please note that this roast
pork needs to sit overnight in
the fridge before recipe is
completed the following day.
38Community Kitchen
Community Spotlight
John Palmer
Public School
Teachers and students from John Palmer Public School created some class artworks for Education Week
in Term 3, which reflected their thoughts and feelings about 2020 so far. The Ponds Shopping Centre
are proud to showcase these artworks and the children’s take on recent events. Congratulations to all
students involved – we think they are amazing!
1M RED
1M Red have worked together to stay safe
and continue learning in the year 2020.
As a class, 1M discussed how our lives
have been different in the year 2020. We
brainstormed images that we thought best
represented our year so far. Each student
enjoyed illustrating their individual jigsaw
piece and we all worked together to colour
and paint the images. 1M decided that all
these pieces fit together to make the big
picture that is the year 2020.
2M RED 4G YELLOW
2020 filled with so 2020 has been an interesting
much emotion and unexpected year! As a
class we are proud that no
Frazzled us with lots of
matter what the year threw
commotion!
at us we adapted and took
The rubix cube changing on a new challenge with
this way and that enthusiasm, determination and
So were our teachers, parents a growth mindset. 4G Yellow
and for us as a matter of fact! always goes with the flow, just
like a jellyfish! Our beautiful
Bright shining colours jellyfish artwork represents our
representing who we are amazing attitude and ability
Together we unite ever so to ‘go with the flow’ no matter
strong to come this far! what weird things happen
along the way.
39Christmas 2020
3B GREEN 4S BLUE
3B Green has identified that this year has been filled In 4S Blue, we created an artwork based on what we
with strange events and tough times for a lot of people considered to be the major events that have shaped 2020.
all around the world, including Australia. In a time where Australia has been on fire and flooded, to
issues like toilet paper being treated like gold, protests on
In our class we have all recognised the importance of
human rights and of course the impacts of Covid-19, we
having a growth mindset this year and this is what our
remain resilient. Businesses have closed, lives have been
canvas artwork symbolises.
lost and many things have moved to the digital world.
We have learnt that we should never give up when we Everyday heroes are continuously emerging, and the
are faced with challenges, and that we can work and Australian flag still waves in all it’s glory.
learn together to bounce back from difficult times.
3T BLUE 6J GREEN
“I love a sunburnt country A land of sweeping “Unprecedented” is the theme of our artwork as it means
plains Of rugged mountain ranges of droughts never done or known before. This year we have seen
and flooding rains.” unprecedented events, hence why it is the centre of the
artwork. The smudging around the world represents the
— Dorothea Mackellar
mess that we’ve all been through. The torch is shining
2020 has been a year the students of 3T Blue will never light even though there is darkness in the way. The comet
forget. We have created this artwork to depict the represents the disaster’s 2020 has seen, such as bush fires,
contrasts experienced within Australia this year, which droughts, racism, Covid 19 and floods. This year we have
have had such profound impact on all. It is with this missed out on significant events like camp, aspire higher
duality that we can truly appreciate the beauty and the and our very last athletics carnival. The Earth represents
terror of this great land we call home. what’s happening in the whole world during 2020, so
remember, it’s not just us! The butterflies symbolise growth
of starting ugly (like this year) and having hope that it will
end beautifully, just like the cycle of a butterfly.
We delight in the beauty of the butterfly, but acknowledge
the changes it has gone through to achieve that beauty.
Bring on 2021! It will be glorious!
40Community Kitchen
Charity Spotlight
Rotary
Club of
The Ponds
Here at Rotary Club of The Ponds,
we know that sometimes all it takes
to change the world is a little support.
Since our founding in 2015, we have been determined
to make an impact in our Community. The core of our
efforts is to bring our team’s fresh ideas and passion to
the range of activities we’re involved in. Through all
of our endeavours we hope to display the conviction
behind our beliefs. Rotarians have a simple motto:
Service Above Self.
Our Four-Way test is a simple ethical framework
to help us in our lives every day. Feel welcome
o use it yourself - it’s pretty simple. Of the things
we think, say or do:
• Is it the truth?
• Is it fair to all concerned?
• Will it build goodwill and better friendships?
• Will it be beneficial to all concerned?
We’d love to hear from you. Phone: 0400 764 232
To get involved please contact: Email: rotarycluboftheponds@gmail.com
41Christmas 2020
At the centre of
your community.
42shopattheponds.com.au thepondsshoppingcentre
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