old fashioned recipe, looking for these recipes? check this for 6 best old fashioned recipe: Old-fashioned chocolate slice,Old-fashioned toffees,Old fashion brandy sauce,Old-fashioned tomato sauce,Old-fashioned beef rissoles
Old-fashioned chocolate slice
- 150g (1 cup) plain flour
- 90g (1 cup) rolled oats
- 100g (1/2 cup) caster sugar
- 75g (3/4 cup) desiccated coconut, plus extra, to serve
- 2 tablespoons cocoa powder
- 150g butter, melted
- 1 teaspoon vanilla essence
- Chocolate icing, to decorate (see tip)
- Step 1Preheat the oven to 180C/160C fan forced. Grease and line a 18 x 28cm slice pan with baking paper, allowing the long edges of paper to overhang the sides.
- Step 2Place the flour, rolled oats, sugar, coconut and cocoa in a large bowl. Stir in the butter and vanilla. Press mixture over the base of the prepared pan. Bake for 30 minutes or until golden and cooked through. Set aside in the pan to cool.
- Step 3Top with chocolate icing and sprinkle with extra coconut. Set aside until icing sets. Trim edges and slice to serve.
- 330g (1 1/2 cups) white sugar
- 125mls (1/2 cup) water
- 1 teaspoon white vinegar
- 1/2 teaspoon cream of tartar
- Sparkling cachous (or hundreds and thousands), to decorate
- Step 1Combine the sugar, water, vinegar and cream of tartar in a small saucepan. Stir over medium heat until sugar dissolves.
- Step 2Bring to the boil and cook, without stirring, for 10-15 minutes or until a pale golden brown. Use a pastry brush dipped in water to occasionally brush down the sides of the saucepan to prevent sugar crystals from forming.
- Step 3Remove the saucepan from the heat and stand for 1-2 minutes or until the bubbles subside.
- Step 4Transfer the toffee mixture to a heat-resistant glass or ceramic jug and then pour into 20 small patty cases to 1/2 fill each. Sprinkle with the sparkling cachous or hundreds and thousands and set aside for 15-20 minutes to set.
- Step 5Keep in an airtight container at room temperature for up to 1 week.
Old-fashioned tomato sauce
- 60mls (1/4 cup) olive oil
- 2 brown onions, coarsely chopped
- 2 medium red capsicum, deseeded, coarsely chopped
- 8 garlic cloves, peeled, coarsely chopped
- 4 celery stalks, coarsely chopped
- 1 teaspoon dried basil
- 6 400g cans whole peeled tomatoes, undrained
- 200mls white wine vinegar
- 110g (1/2 cup) sugar
- 2 teaspoons salt
- Step 1Heat the olive oil in a very large saucepan over high heat. Add the onions and cook, stirring occasionally, for 5 minutes until soft. Add the capsicum, garlic, celery and basil and cook, stirring occasionally, for a further 5 minutes or until aromatic. Add the undrained tomatoes, vinegar, sugar and salt and stir until combined. Cover and bring to the boil over high heat. Reduce heat and simmer, uncovered, stirring occasionally, for 1 hour or until reduced and thickened to a good sauce consistency. Remove saucepan from the heat. Stand for 10 minutes.
- Step 2Transfer 1/3 of the tomato mixture to a blender or the bowl of a food processor and process until smooth. Place into a dean saucepan. Repeat with remaining tomato mixture in 2 more batches. Bring the sauce back to the boil over high heat.
- Step 3Pour the hot sauce into hot sterilised bottles (see note). Seal immediately and invert the bottles for 2 minutes. Stand bottles upright and cool to room temperature, then label and date. Store in a cool, dark place. Refrigerate once opened.
Old-fashioned beef rissoles
- 500g beef mince
- 1 large brown onion, grated
- 2 garlic cloves, crushed
- 1/2 teaspoon Masterfoods Mixed Herbs
- 1 egg, lightly beaten
- 1/2 cup fresh breadcrumbs
- 1 tablespoon olive oil
- Steamed peas, to serve
- Steamed carrots, to serve
- Chat potatoes, boiled, to serve
- Gravy, to serve
- Step 1Combine mince, onion, garlic, mixed herbs, egg and breadcrumbs in a large bowl. Season with salt and pepper. Using clean hands, shape mixture into eight 2cm-thick rissoles. Place on a large plate.
- Step 2Heat oil in a frying pan over medium-high heat. Add rissoles. Cook for 3 to 4 minutes each side or until cooked through.
- Step 3Serve rissoles with peas, carrot, potatoes and gravy.
Old fashion brandy sauce
- 2 eggs, separated
- 1 cup icing sugar
- 3 tablespoons brandy
- Step 1Beat egg yolks until thickened and lemon-coloured.
- Step 2Add half the icing sugar, beating well between additions.
- Step 3In a separate bowl, beat egg whites until stiff, but not dry. Fold egg whites into yolks and add brandy. Serve with your favourite Christmas pudding.