Forest Wood Rosemaling Art & Craft

Amanda's Rosemaling and Traditional Crafts (Husfliden)


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A recipe from multicultural Australia?

Posted by forestwood on July 2, 2010 at 7:58 PM Comments comments (0)

One could not get more Australian than Sausages, although our cuisine is fast changing with all the multicultural influences in our country today. The Greeks and Italians, and Chinese were the first waves of immigration to change our staple diet of bangers mash or meat and three veges.... but now there are other elements taking hold. Lebanese, Middle eastern, Thai, and Indian are making big inroads into traditional Australian food lines. There is even an Indian supermarket chain having success in the suburbs of Australia.

A friend asked me for a recipe for something different to do with Sausages and I came up with this one. It is something from my mother's generation but fits well with the multicultural image that Australia purports to have, I think. Do you agree? Something for you to ponder about....

Curried Sausages

1 kg sausages

2 tables vinegar

1 tsp salt

2 onions

1 small apple

1 tablespoon curry powder

60 g butter

2 ½ cups water

1 beef stock cube

Salt and pepper

1 table cornflour

1 table water extra


Prick sausages in several places and place in pan with coldwater to cover

 Add vinegar and salt.Bring slowly to boil and simmer 10 minutes

Drain cool and remove skins


Finely slice apple and onions. Melt butter in pan

Add onion apple and curry powder.  Stir till onion is tender.

Add water and crumbled stock cube.

Bring to boil while stirring. Add sausages and season withsalt and pepper.


Reduce heat and simmer covered for 10 minutes.

Blend cornflour and extra water and stir into sausages tothicken.

Serve hot with rice.



A Hearty Stew - Slow cooker Style

Posted by forestwood on March 4, 2010 at 6:29 PM Comments comments (0)

Fill up teenage bellies with Irish Stew.

When you have had a series of rainy days there is nothing better than a good hearty stew, and we can thank the Irish for the basis of the stew that I cooked this week, which satisfied 8 teenage appetites.

We can also thank the Naxon company in Chicago for first developing a rudimentary slow cooker or crockpot which has since been refined to the wonderful appliance we have today. This means the ingredients can be placed inside and albeit forgotten until hours later when the slow cooker has worked its magic and produced a tasty and nutritious meal completely without supervision. In the current supercharged world, this is a wonderful advantage and fantastic alternative to fast food dinners.

"Ever since man first tamed fire, slow cooking was discovered as a way to soften up and tenderize those tough slabs of meat and fibrous rooty vegetables. In prehistoric times, indigenous peoples often cooked wildroot plants in a slow burning fire pit for a full 24 hours. This released the nutrition locked into the bulbs and made them much more tender and tastier to eat. Tough meat cuts especially benefit from slow cooking. Slow cooking these chewy cuts broke down the collagen in themeat and turned it into a gelatinous broth. As the fibers of the meat separated and shrunk during slow cooking, the juices would moisten the meat and turn even the toughest cuts into a mouth watering meal." (click here to read more)

Family Stew Recipe

♦In the morning, set the Slow cooker to Auto for 6-8 hours, or Low for 8-10 hours. (Auto setting will simply adjust the cooking time from high intially to low in the later stages of the cooking time)

♠ Place a selection of diced vegetables in the base of the cooker, including:

3 sticks celery

3 onions

3-4 carrrots

1 capsicum (green)

3-4 small new potatoes

I also add the following for flavour:

1 swede or rutabaga

1 turnip

1 parsnip

2 zucchini

You can also throw in any leftover vegetable you have in your fridge; Spinach or Siverbeet leaves or corn kernels might be nice.

♦ On top of the vegetables place diced Mutton chops or Blade steak (I use blade myself)

( trimmed of excess fat)

♦ 2-3 cups of beef or chicken stock (I use chicken to avoid Mad Cow Contamination - buthten I am paranoid)

♦ seasoning

♦ 1 teaspoon thyme

♦ a few celery stalks with leaves intact

Cover and let it cook. When you come home in the evening, add:

♠1-2 cups frozen peas (or beans)

♦ 3 tablespoons cornflour mixed with 1/3 cup cold water (and a little stock from the pot)

Cook on high till thickened ( about 10-15 minutes)

Voila! Dinner is done...

Serve with rice or noodles, and it will feed at least 8 people comfortably.