CookbookBy: Makaylah Tuxon, Mckay Cancienne, Brady Chambers, Adre Reyes, and Maddie Nichols

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Recipes and Food……

Yummy Yummypg. 2

Spicy FoodIt’s burns the tonguePg. 3

4 Minute Spicy Garlic Shrimp0 12 shrimp (Jumbo sized, peeled, deveined, & tails intact) 0 2 tablespoons olive oil 0 2 garlic cloves (crushed with the side of a knife) 0 1/4 teaspoon red pepper flakes 0 1 teaspoon steak seasoning (Montreal Seasoning by McCormick is recommended) 0 1 teaspoon lemon, zest of 0 2 teaspoons lemon juice 0 1 tablespoon fresh parsley (chopped)

0 Directions:0 1 Heat a large skillet over medium high heat.0 2 Add olive oil, garlic, red pepper flakes, and shrimp.0 3 Season with grill seasoning or salt & pepper.0 4 Cook shrimp 3 minutes or until just pink.0 5 Toss with lemon zest, juice, & chopped parsley.0 6 Remove shrimp to a serving platter, leaving the garlic cloves in the pan.

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One Pot Spicy Sausage and Lentils

0 1 tablespoon olive oil 0 600 g spicy sausage 0 1 onion, chopped 0 1 carrot, chopped 0 1 garlic clove, crushed 0 1 bay leaf 0 2 sprigs fresh rosemary 0 250 g green lentils or 250 g brown lentils 0 600 ml hot vegetable stock 0 400 g canned tomatoes, chopped 0 3 tablespoons flat leaf parsley, chopped 0 salt and pepper

0 Directions:0 1 Heat oil in a skillet over medium heat and fry sausages for 8-10 minutes or until golden.0 2 Remove sausages from the pan and set aside on a paper towel.0 3 Add onion, carrot and garlic ato the pan and fry for 3-4 minutes until onions are softened and lightly browned.0 4 Return sausages to the pan, then add the bay leaf, rosemary, lentils, stock and tomatoes.0 5 Bring it all to the boil, then reduce the heat to low and leave to simmer gently, covered, for about 40 minutes or until lentils

are tender.0 6 If you feel it needs more liquid, just add a little water.0 7 Remove the bay leaf and rosemary if you wish.0 8 Season with salt and pepper to taste.0 9 Serve with a sprinkling of freshly chopped parsley.pg. 5

Breakfast Every Australian can’t start the day without breakfast…..

pg. 6

Vegemite on Toast

0 2 slices bread, preferable white 0 1/8 teaspoon vegemite, more if you are game 0 1/2 teaspoon butter or 1/2 teaspoon margarine, Generous serve

is recommended

0 Directions:0 1Toast your favourite variety of bread, butter it generously and

spread a thin layer of Vegemite on it. (Reminder, this is very flavoursdome stuff so you don't need to use much at all).

0 2Other variations include:. 0 3- vegemite on toast with cheese, then grill to melt. 0 4- vegemite with cheese and tomato, then grill.

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Hot Quinoa Breakfast With Fruits

0 1 cup quinoa 0 2 cups water 0 1/2 cup thinly sliced apple 0 1/3 cup raisins or 1/3 cup sultana 0 1/2 teaspoon cinnamon

0 Directions:0 1 Rinse the quinoa in water using a strainer, as you would was rice.0 2 Add the quinoa to the water in a medium sized saucepan. Bring to the boil,

reduce heat and gentley simmer for 5 minutes.0 3 Add the apples, raisins and cinnamon. Simmer until the water has absorbed.0 4 Serve with milk of your choice and sweeten with honey/rice syrup if

desired

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Lunchpg. 9

Beef, Cheese and Carrot Sandwich

0 1/2 small carrot, coarsely grated 0 2 tablespoons cream cheese spread 0 2 tablespoons iceberg lettuce, finely shredded 0 2 slices sandwich bread 0 1/4 cup roast beef, finely chopped

0 Directions:0 1 Combine carrot, cream cheese and iceberg lettuce in small bowl. 0 2 Spread half of the carrot mixture on one slice of sandwich bread; 0 3 top with roast beef, remaining carrot mixture and another slice of

sandwich bread. 0 4 Cut into squares or triangles

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Vegemite Triple Decker Sandwich

0 2 slices wholemeal bread 0 1 slice white bread 0 butter, for spreading tomato, slices 20 g sliced ham 0 1 teaspoon vegemite 0 lettuce leaf 20 g light cream cheese spread

0 Directions:0 1 Spread one slice of wholemeal bread with a little butter. 0 2 Top with tomato and ham. 0 3 Spread the white bread on one side with a little butter and the Vegemite then place

vegemite side down over the ham. 0 4 Top the white bread with the lettuce. 0 5 Spread the remaining wholemeal slice with cream chees and place spread side down over

the lettuce. 0 6 Cut the sandwich into 3 fingers and serve cut side up. 0 7 Wrap in glad wrap to keep sandwich

pg. 11

DinnerAustralians eat with the family….pg. 12

Lentil Soup for People Who Thought They Hated Lentils! - Meat Op

0 1 1/2 liters liquid vegetable stock 0 1 (500 g) bag red lentils, thoroughly washed and drained 0 2 garlic cloves, minced 0 1 1/2 large onions, diced 0 1 1/2 large red capsicums, diced 0 1 1/2 large carrots, diced 0 1/4 bunch celery, diced 0 1 bunch spinach, chopped 0 2 medium tomatoes, diced 0 1 large leek, chopped 0 200 g mushrooms, chopped 0 250 g green beans, chopped 0 1 tablespoon fresh parsley, chopped 0 1 tablespoon fresh oregano, chopped 0 1 tablespoon fresh basil, chopped 0 1/2 tablespoon fresh ground pepper 0 1 1/2 tablespoons tomato paste 0 salt, to taste shaved parmesan cheese 250 g prosciutto, if wanted

0 Directions:0 1Add vegetable stock,red lentils, salt, pepper, onions and garlic to a pot and bring to the boil.0 2Once boiling, reduce to a simmer and cover.0 3This is where I start to chop up vegetables and add as each vegetable is prepared.0 4I usually add in this order carrot, green beans, leek, celery, capsicum, spinach, tomato then mushrooms.0 5Add tomato paste.0 6Keep pot covered and stir every 10- 20 minutes until lentils have broken down, usually 60 to 90 minutes.0 7If the soup dries out add water.0 8Add parsley, oregano and basil, and then simmer for another 10 minutes.0 9I usually then turn off stove, leave it covered until cooled then refrigerate overnight.0 10It is worth this process, however it can obviously be eaten straight away.0 11Before serving, add shaved Parmesan as a garnish and enjoy with a crispy warm bread roll, butter and nice glass of red.0 12Hope you enjoy this as much as we all do!

Lamb Shank Dinner0 1 tablespoon butter 0 1 tablespoon oil 0 2 teaspoons Madras curry powder 0 4 lamb shanks 0 1 onion, finely chopped 0 2 cups chicken stock 0 3 carrots, cut into chunks 0 2 potatoes, cut into quarters 0 1 tablespoon fruit chutney 0 2 cups green peas, cooked 0 parsley, chopped, to garnish

0 Directions:0 1 Heat butter, oil & curry powder in a heavy pan & slowly brown lamb shanks on all sides.0 2 Add onion, stock, carrots & potatoes.0 3 Bring to the boil, then cover & simmer for 1 hour or until shanks are tender.0 4 Stir in fruit chutney & peas and heat through, add salt & pepper to taste and sprinkle with parsley to

serve

Pg. 13

Dessert Pg. 15

Strawberries & Cream Bread (Strawberry or Blueberry)

Ingredients:0 1 3/4 cups flour 0 1/2 teaspoon baking powder 0 1/4 teaspoon baking soda 0 1/2 teaspoon salt 0 1/4 teaspoon cinnamon 0 1/2 cup butter, softened0 3/4 cup sugar 0 1/4 cup light brown sugar (use if you want a sweeter bread)0 2 eggs, room temperature 0 1/2 cup sour cream, room temperature 0 1 teaspoon vanilla 0 1 1/4 cups strawberries, fresh & coarsely chopped (do NOT use frozen) or 1 1/4 cups fresh blueberries 0 3/4 cup walnuts (optional)

Directions:0 1Combine flour, baking powder, baking soda, salt and cinnamon; set aside.0 2In small bowl, beat butter until creamy. Gradually add sugar, beat 1 minute or until light and airy. Add brown sugar. Beat in eggs, one at a

time. Beat in sour cream and vanilla.0 3Stir into flour mixture only until dry ingredients are moistened.0 4Fold in strawberries and nuts.0 5Pour into a greased 8 x 4 inch loaf pan.0 6Bake at 350°F for 60 to 65 minutes or until toothpick comes out clean.0 7Let stand 10 minutes in pan.0 8Turn out on rack to cool.

0 http://australian.food.com/recipe/strawberries-cream-bread-strawberry-or-blueberry-121490

Hot Cross Buns (No ABM)0 4 1/2 teaspoons instant yeast 0 1/4 cup caster sugar 0 1 1/2 cups warm milk, body temp 0 4 cups all-purpose flour 0 2 teaspoons ground cinnamon 0 1 teaspoon ground nutmeg 0 1/2 teaspoon allspice 0 60 g butter, at room temperature 0 1 egg, lightly beaten 0 375 g mixed fruit, dried sultanas, raisins currants 0 Flour Paste0 6 tablespoons all-purpose flour 0 1 tablespoon caster sugar 0 4 tablespoons hot water 0 Glaze0 2 tablespoons caster sugar 0 2 tablespoons boiling water 0 Directions:0 1Combine the yeast, sugar and tepid milk in a bowl, cover with cling wrap.0 2Stand in a warm place (approx 10 mins) until mixture foams and froths.0 3Sift flour and spices into a large bowl.0 4Rub in butter using a broad bladed knife then finish with fingertips.0 5Toss the fruit through the flour, to coat the fruit.0 6Stir in yeast/sugar/milk micture, the lightly beaten egg and mix to a sticky dough.0 7Cover with cling wrap and stand in a warm place for 45-60 minutes until dough has doubled in size.0 8Grease a square, deep sided cake pan (20-25cm)0 9Knock down the dough and gently knead on a lightly floured surface for approximately 5 minutes until dough is smooth and silky.0 101Cut dough in half, knead lightly, cut each half in half again and continue until you have 16 balls of dough.0 111Place balls into greased cooking pan, cover with cling wrap and stand in a warm place for 10-15 minutes until the dough has risen to the top. 4 x 4 balls in

each row0 12To make the flour paste, combine the flour sugar and water to form a thick paste. Cover with cling wrap, or place into piping bag with medium sized round

nozzle attached. I used a zip lock bag with a corner cut out.0 13Either pipe or drizzle flour paste into 'cross' shape on top of each bun - keep piping fluid by doing four at a time, first in one direction then rotate the pan

and complete the cross.0 14Preheat oven to 200DegC0 15When buns have risen bake for 20-25 minutes.0 16Turn out onto tea towel then place wire rack on top, invert and cool (top side up).0 17Mix caster sugar with boiling water and brush generously over each bun while still warm.

Appetizerspg. 18

Sticky BBQ Chicken Wings0 Ingredients:0 .1/4 cup tomato sauce 0 1/3 cup barbecue sauce 0 2 teaspoons Worcestershire sauce 0 1/4 cup brown sugar 0 2 teaspoons smoked paprika 0 12 chicken wings, cut in half at joint

0 Directions:0 1Whisk tomato, bbq, worcestershire sauces, sugar, seasonings and salt and

pepper in a jug.0 2Place chicken in shallow ceramic dish and pour over marinade. Coat to cover.

Refrigerate at least 2 hours.0 3Cook on bbq or in the oven at 220 Degrees C for 25-30 minutes.

Cheesy Smoked Salmon Appetizers

0 200 g of sliced smoked salmon (must be finely sliced) 0 250 g cream cheese 0 1/4 cup chives, finely chopped 0 1/4 cup parsley, finely chopped 0 1 lemon, rind of, finely grated

0 Directions:0 1 Lay a sheet of good quality baking paper or a double layer of aluminum foil

on your bench top. Spread the salmon onto the paper to form a large square shape. Overlap each slice- there should be no gaps and you must be able to roll the salmon later and have the slices hold together.

0 2 In a bowl mix all remaining ingredients. Spread this mixture over the salmon.0 3 Using the paper or foil. Roll the salmon. The cream cheese will end up in the

centre of the salmon rolls. Refrigerate until required.0 4 Slice into approx one inch rolls (they'll look like small sushis). Sprinkle with

extra finely chopped chives, or parsley

Drinkspg. 24

Black Widow Spider

02 (20 fluid ounce) bottles cola drink 01 cup vanilla ice cream 01 tablespoon lemon juice0 0Directions:01 Combine all ingredients.02 Blend, in batches if necessary, until smooth.03 Serve immediately to six eager children

Apricot Health Drink -Smoothie

• Ingredients:• 600 ml milk • 425 g canned apricots, in nectar • 1 tablespoon lemon juice • 1/2 teaspoon vanilla essence • 1/2 cup all-bran cereal

0 Directions:1.12.Blend all ingredients in a blender until smooth.

Historical and Cultural Influencepg. 24

Australia

0The continent of Australia, with the island of Tasmania, is approximately equal in area to the United States excluding Alaska and Hawaii.

0The Great Barrier Reef lies along the northeast coast.0The island of Tasmania if off the southeast coast.0The first inhabitants of Australia were Aborigines,

who came from Southeast Asia.0Free settlers and former prisoners established six

colonies.

Australia

0The six colonies became states. 0The country of Australia is famous for its beaches,

cities, and dangerous wildlife.0Much of the islands food is a mix of Asian, African,

Thai, British, and Aboriginal tastes.0The most common foods are distinctly British.0Vegemite is a popular sandwich spread composed of

yeast, salt, and minerals.

Food History in Australia

0 Prior to European colonization in the 18th century, Aboriginal Australians survived for thousands of years on a hunter-gatherer diet. They were experts at finding food and water in the Australian landscape. This "bush tucker" diet often included emu, kangaroo, moths, lizards and snakes as well as berries, roots and honey. Seafood, which was caught with spears or hooks, was a staple of the Aboriginal diet. The diet and cooking techniques of a particular tribe varied with their location. Despite the hardships of this lifestyle many Aborigines thrived and were healthy and well fed.