Cooking Articles & Recipes

Australian Recipes - Great Tasting Vintage Recipes From Down Under

Who said Aussies don't have great culinary taste? Here are some great tasting and inexpensive to prepare hearty vintage Australian vegetables recipes that anyone can enjoy ...

POTATO BALLS

• 1 lb. Cold Boiled Potatoes
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• Bread Crumbs -- 1d.
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• 2 Eggs
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• 1 oz. Butter
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• Hot Fat -- 3d.
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• Total Cost -- 4d.
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• Time -- 5 Minutes.
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Rub the potatoes through a sieve or mash them smoothly. Put the butter into a saucepan, and, when melted, season with pepper and salt; put in the potatoes and turn them about till hot through. Drop in the egg and mix into a paste, turn on to a plate to cool, and roll into balls. Beat up an egg and brush over the balls, cover well with crumbs, and fry in hot fat. The yolks of eggs will do for this dish if the whites are wanted for other purposes.

HARICOT BEANS

Soak the haricots over night, if possible; if not, at least for two or three hours. Put them on in plenty of cold water seasoned with salt and an onion, and boil them steadily for three hours. Strain the water off, put them into a vegetable dish, and pour over them some parsley butter sauce. Haricot beans are the most nutritious of all pulse foods, and are a particularly good food for people who work in the open air. They are very nice eaten alone or served with meat. They make an exceedingly delicious dish if boiled for two hours and then put into a nice brown gravy and simmered for about an hour. Serve in the gravy with roast mutton.

POTATO AND TOMATO PIE

• 6 Tomatoes -- 2d.
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• 6 Potatoes -- 1d.
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• ½ lb. Short Pastry
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• Dripping
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• 1 teaspoonful Parsley
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• 1 ½ teaspoonful Sweet Herbs
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• Salt and Pepper -- 1 1/2d.
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• Total Cost -- 4 ½ d.
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• Time—One Hour
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Peel and slice up the potatoes and tomatoes; lay them alternatively in a pie dish and sprinkle over them some parsley, herbs, salt, and pepper. When the dish is full, cover with a short pastry and bake for one hour; serve hot.

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