Masie's Pastie

These pasties are delicious , filling, cheap and easy to make.  They can be made the day before needed or part made several days before needed and put together on the day.  All the main ingredients can be purchased at the Farmers'  market.  Skirt Steak or Oyster Blade are the meat of choice.  They can be made without meat.
Maisie always included a swede,  potato and onion.  I like to add a carrot, parsnip and some peas for colour. I also add plenty of Black Pepper and salt to taste.
I serve it with Bess' Tomato Sauce or Sweet Chilli sauce.

Select one of each of the vegetables you wish to use, (2 potatoes).  Dice into 1 cm. cubes.
Par freeze the meat and cut into small thin strips.
Place all in a large Microwave safe dish and Microwave on high for 10 mins.
Add a handful of frozen or fresh peas.
Stir through 1 dessertspoon of Gravox
Allow to cool.

Sour Cream Pastry
This recipe is based on Maggie Beer's recipe.
200g chilled butter
250g plain flour

Rub butter into flour until it resembles breadcrumbs.
Stir in 120g, sour cream,  until it comes together.
Pat into a flat disc , wrap in plastic, and refrigerate for at least 20 mins.
Roll out into a large rectangle,  (or 6 bread and butter size circles) when ready to use .
Place the pastry on a large baking tray,  fill with cooked , cool vegetables.
Pull side up to form a ridge along the top.
Brush with egg wash,  and make slits along each side.
Bake in a preheated hot oven, 200 o C,  until nicely brown. (25/30 mins)
This will make 6 large serves.

If you don't wish to make the pastry use Butter Puff Pastry.

The Oyster Blade Steak for this recipe was bought from MEADOW VALE.
The vegetables were bought from Spring Creek Organics.

Middle Eastern Pizza.

This recipe is also posted on .forumthermomix




This pizza has a home made base and a lamb topping with a Middle Eastern flavour. The  minced Lamb was purchased from HOLLYBURTON  ORGANIC LAMB, The Lamb cost $5 and this made 5 Pizzas.  The ingredients for the 5 bases  ,  cost $1.50 for the lot.  So that is $1.50 for the main ingredients for each Pizza.
Base.
Mix together in a large bowl and then knead in the bowl for about 20 times. Mix should be soft and a little sticky.  If very sticky,  add a little more flour.

520 g,  Bakers or bread flour
3 heaped teaspoons of dry yeast
1 teaspoon of each salt and sugar
340 g. warm water.
1 Tablespoon of plain yoghurt
2 tablespoons of olive oil.

Cover with plastic and leave in a warm place to double. This may take up to 1 hour.
( Make the meat topping while the dough is rising)
When dough has doubled,  tip on to a well floured bench and knead again ,  about 10 times.
Divide into 5 even pieces and cover with a damp cloth.

HEAT OVEN OR BBQ TO 220/250 o

Meat topping
2 Tablespoons of Olive oil
1 medium brown onion, chopped fine
1 clove garlic, chopped fine
300/500g of minced lamb or beef.
1/4 teaspoon of cayenne pepper
2 teaspoons of Cumin
1/2 teaspoon of cinnamon
1 cup of beef or chicken stock
300g of fresh or tinned tomatoes
1/3 cup of pine nuts, toasted
1/4 cup of flat leaf parsley, chopped
1/3 cup of fresh mint , chopped
1 cup of greek style yoghurt
Sumac

Cook onion and garlic in oil for 5 mins.in large frying pan
Add Minced meat and cook until no red meat shows
Add spices, stock and tomato and gently cook until most of the moisture has evaporated.
Add all of the parsley and 1/2 the mint, and pine nuts
Add salt and pepper to taste.
Set aside to cool.

Roll each shape into a large oval using flour as needed. It is easier to handle if base is rolled onto baking paper.  Fill with 1/5 of filling to within 1 1/2 cm from edges. Slide into oven, BBQ or into Pizza machine. Pizza machine will take 5 mins,  once it is heated up.  BBQ and oven will vary depending on how hot they are and if a baking stone is used.  10 to 15 mins is usual.
 remove from oven and place spoon fulls of yoghurt and sprinkle with Sumac and remaining mint..

The subsequent pizzas can be made  while the next one is cooking.

Fab. Bol. Sauce.

This may look like a long recipe but makes 18 to 20 cups of sauce.  It can be frozen. There are many ways it can be used and when using the outstanding produce from our Farmer's Markets it makes a delicious  and slightly different sauce.
Jillian Ryan and Robyn Harris of  PORK FROM THE PADDOCK  were selling 3 ks of Minced Beef for $24.  I used 2 Ks of Minced beef in this recipe,  so that is less than $1 a serve for the beef in this recipe. 
Need
2 Ks of minced beef
2 Tablespoons of Olive Oil
2 large brown onions, diced
4 cloves of garlic, crushed
4 x 400g tins of diced tomatoes. ( or 1 K of fresh tomatoes )
350g, tomato paste
2 large carrots diced small
2 large sticks of celery, diced small
2 zucchini , sliced
2 hand fulls of mushrooms sliced
1 teaspoon of cinnamon
2 Tablespoons of Golden Syrup
Do
YOU NEED A VERY LARGE PAN FOR THIS RECIPE

Gently fry the onion and garlic in the Olive oil
Add minced beef and cook until there are no raw bits of meat evident.
Add vegetables and stir into meat,  breaking up any large lumps.
Cook this mixture for 10 mins,  turning every few minutes.
Add tinned tomatoes and paste,  rinse out each tin with 1/2 cup of water and add to mix.
Add Cinnamon and Golden Syrup and simmer for 3 hours,  stirring so that sauce doesn't catch on bottom of pan.

Notes.
Can add different vegetables,  or Pesto , or a tin of beans,  chilli or parsley
Serve with Parmesan Cheese.
This sauce can be used in,  Spaghetti Bolognaise
                                         Savory Pancakes
                                         Fill Potatoes
                                         On Pizzas
                                         Lasagne
                                         Pasta Bake.

Producers.
Pork From the Padock
Kyneton Olive Oil
Garlic,  John Cole
Vegetables, various producers
Fresh Tomatoes, Golden Triangle Hydroponics

Baked Apples with Brandy Soaked Prunes

The Apples from the Farmer's market are not waxed.  This makes a great deal of difference when they are to be cooked with the skin left on.
These Apples are stuffed with prunes soaked in Brandy, sprinkled with Cinnamon sugar and orange juice.

Serve with custard , cream or Ice cream.  Or all three. !!!

My Favorite Quiche

This Quiche  is made with produce from the Kyneton Farmers ' Market.  It has been a favorite in our family for many years as it is deliciously creamy, cuts like a quiche but has no thick pastry.  Served with a fresh salad and crisp bread.  Perfect.
Serves 6
Set oven to 200 o C
4 eggs
1 cup milk
1 cup cream
1/2 cup Self Raising Flour
4 strips of bacon ,  chopped
1 onion, chopped
120g. tasty cheese, grated.
3/4 cup of additional vegetables. eg. mushrooms, corn. or greens that are available.
Garnish , olives, parsley, chives

DO
Cook onion and bacon together in pan until onion is cooked but not brown.
Add additional vegetables and cook for 5 minutes until slightly wilted and cooked.
Allow to cool
Beat remaining ingredients in a bowl  and add onion and bacon, stir
Pour into a oiled quiche dish or a flat baking dish. Can be poured into muffin tins.
Garnish as required.
Bake large quiche for30/45 minutes. Time depends on size and shape of baking dish.  Under cook if going to reheat.

Pasta Bake

Kyneton farmers Market

This recipe is produced with products purchased at the Kyneton Farmers Market.  The stall holders are listed at the bottom of this recipe sheet.
Serves 6

500g.  fresh pasta,  any shape but not filled pasta.   Cooked
500 to 700g of vegetables cut into 3 cm cubes and roasted in oven with 4 cloves of garlic and 1 brown onion.  ( a selection of,  pumpkin, broccoli, beetroot, tomato , celeriac, carrot, parsnip)
Silverbeet,  1/2 bunch.
2 Tablespoons of olive oil for roasting Vegetables.
4Tablespoons olives,  black or green.
180g cheese.  I used Ballarat Blue. grated or broken into small lumps.
500g milk
45g flour
50g butter
pinch cayenne
1 teaspoon of mustard powder.
250g of smoked ham or bacon. (optional)

Do
Cook pasta in boiling water for 3 mins.. Drain
Roast vegetables  with onion and garlic , in oven,  180 o C,  for 30 mins.  Add diced ham and roast for further 10 mins.
Chop Silverbeet and plunge into boiling water and drain.
Make cheese sauce...Melt butter, add flour and cook gently for 4 mins. Add cayenne and mustard.
Add milk gradually and stir to remove lumps.  Simmer for 3 mins.
Add 1/2 grated cheese.

In a large bowl mix together  pasta, vegetables and ham. silverbeet and cheese sauce.
Tip into a baking dish.
Sprinkle with remaining cheese.
bake in oven, 180 o C until heated through and brown on top.
Serve with green salad and fresh bread.

This can be made before hand and frozen.

STALL HOLDERS
 Pasta....Spaghetti Engineering
Vegetables.....Luckwood Organics
                   Spring Creek Organics
                    Sandors harvest
Cheese......    Goldfields farmhouse Cheeses
Olives.....      Barfold Olives.

Pear and Walnut Cake

                  HONEY  PEARS FROM LANGDALE ORCHARDS.

These beautiful Pears were purchased from the stall at the Kyneton Farmers Market. They were perfect for this very simple recipe.

Preheat oven to 180 o C

3 Pears,  peeled and roughly chopped
80g walnuts, roughly chopped
250g plain flour
2 teaspoons of baking powder
150g of raw caster sugar
125g of melted butter ,cooled
2 eggs lightly beated,
100 mls of milk.
1 teaspoon of vanilla paste or essence,

DO
Sift flour , baking powder and sugar together,  in bowl and add walnuts and pears. Toss together.
Beat the eggs with milk and add the melted butter.
Add to dry ingredients,  mix gently together.
Pour into a lined tin, (22cm round or loaf tin)
Bake for 1 hour at 180 o C ,  or until cooked. ( mine took 1 hour 15 mins)
Rest in tin for 10 mins,  then turn out on to a wire rack.

Serve as cake or with custard as dessert.

This recipe was adapted from Cook almost Anything

Honey Snap Biscuits

Maria from the GOLDFIELDS HONEY stall,  provided the flavorsome RED BOX HONEY,  for this recipe.  This honey is perfect for these crisp biscuits. Leave them plain or add a chocolate button or an almond.
Makes 30 to 36 , depending on size, and for about $2, plus gas or electricity.

NEED
130g. butter
90g. raw caster sugar, plus extra for coating
1 rounded tablespoon of RED BOX HONEY
1 rounded tablespoon of sweetened condensed milk
1 cup Self Raising flour

DO
Set oven to 160 C Fan Forced, or 180 C not fan forced

Cream butter and sugar.
Add RED BOX HONEY and sweetened condensed milk and beat into butter and sugar mix.
Add S.R. flour, mix well.
Using a teaspoon,  place small mounds onto lined baking tray.
With a glass with a flat base, dip into extra sugar and press lightly on to biscuit dough.
Press chocolate button or almond onto biscuit.
Bake until lightly brown around edges.
Cool on tray for 10 minutes,  then on to wire rack.
Store in air tight tin.