Reg Poole OAM

Welcome to CelebritE Country Kitchen, we are excited to add this page to our CelebritE News page. Following, you will find various old favourite recipes from some of our readers, fans and some "game" Celebrities. Keep your eye on this space as it will be updated as the recipes are sent to me.

You may notice there are a lot of Gluten Free recipes, that is because the editor is a Coeliac and likes finding nice G/F food to eat:)

My 'Famous' Mushrooms - Peggy Gilchrist ~ Queen Of The Country Piano

I'd better get this ball rollin' I guess, so here goes...
 

Method
*In a frypan, heat the oil. When hot, sauté the garlic and onion and then the mushrooms. Add the Salt & Pepper to taste. Put the lid on for a while until there's some juices in the bottom of the pan.

*Take the lid off again and let the juices evaporate and the mushroom mixture fries up, add the lemon juice to taste (I only use about a quarter of a lemon as I don't like it to tart) and fry a little longer...

* Serve straight away with a nice juicy medium rare steak, or toast, or whatever takes your fancy. The mushrooms are great by themselves too:)

Gluten Free Recipe
 

Mars Bar Cheesecake - Toni Cook ~ Scoria Websites

Base

185g Chocolate biscuits

90g butter, melted

Crush biscuits and butter, combine and press into base of dish.

Filling

3 Bars Mars

1 Pack Philly Cream Cheese

300ml Dollop Cream

½ block Plaistowe Chocolate or Cooking Chocolate – Melted

1 Tin Condensed Milk.

3 Teaspoons gelatine

¼ Cup Water

Mix together cream cheese and condensed milk and gelatine dissolved in warm water (cooled) until smooth.

Fold through Dollop cream.

Halve mixture - than in one half add the Melted Chocolate,

The other half add the cut up mars bars.

Pour the chocolate mixture over base

Then top with the other half .

Than stir with a skewer to make marble effect.

Zucchini Quiche - Toni Cook ~ Scoria Websites
 

1 Onion

1 Carrot

1 Zucchini

1 Cup Diced Bacon

1 Tomato

½ Cup melted butter

5 Eggs

1 Cup Gluten Self Raising Flour  (might need a bit more.)

1 cup of cheese
 

Method  

1. Oven on 160
 

2. Diced Onion, Grate Carrot, Grate Zucchini, Dice Bacon, dice Tomato and add cheese.
 

3. Mix all ingredients together
 

4.  Beat 5 five eggs
 

5. Melt ½ cup Butter
 

6. Mix all together than add flour and mix in
 

7. But into a ovenproof dish
 

8. Bake for about 45 mins to 55 mins
 

Grandma Waddington's Fudge - Shaza Leigh ~ Singer/Songwriter & CEO LBS Music Group

2 Cups Sugar
3/4 Cup Milk
1 1/2 Tablespoons Butter
2 Tablespoons Cocoa Powder
1/8 Teaspoon Cream of Tartar
Small splash of Vanilla

Method
* Put sugar, milk, butter, Cocoa and Cream of Tartar in saucepan

* Stir over low heat until dissolved

* Allow to boil to 115 degrees centigrade or until softball is formed when dropped in cold water

* Remove from stove and allow to cool a little

* Add vanilla and hand beat until think and creamy

* Pour into buttered tin, when partly set cut into squares, allow to harden and then remove from
   pan.

Gluten Free Recipe
 

Mum's Baked Custard - Peggy Gilchrist ~ Queen Of The Country Piano

1 Litre of Milk
6 Eggs (or 12 Bantam Eggs)
2 Tablespoons of Sugar
Vanilla
Nutmeg to garnish

* Beat the eggs, add sugar and Vanilla essence, then milk.
* Sprinkle Nutmeg on top.
* Put dish into larger dish with cold water.
* Bake till cooked in a moderate oven, approximately 180 degrees centigrade no more than...
* Then check on temperature after a while,
* Don't allow the water to boil or the milk will curdle!

Gluten Free Recipe

Gluten Free Rum Balls - Sue Ilse (May she RIP)

1 1/2 packets Arnott's Rice Cookies
1 tin Condense Milk
3 tablespoons of Rum (I found Rum Essence works fine too)
2 tablespoons of Cocoa
1 cup Desiccated Coconut
1 cup Sultanas
A few Walnuts
Extra Desiccated Coconut

* In a food processor mix biscuits, sultanas and walnuts, when processed enough place mixture into bowl and add cocoa, coconut, condensed milk and rum - Mix Well.
* Put extra coconut in a plastic bag, drop teaspoons of mixture in the bag and shake.
* Roll into neatly shapes balls.

Gluten Free Recipe

One for the kids

Mini Ham and Pineapple Pizzas - Toni Cook ~ Scoria Websites

Ingredients

• 1bag of plain muffin rolls

• 1 tablespoon tomato sauce

• Diced bacon,

• 225g can pineapple pieces in natural juice, drained

• Grated cheese

Method
Preheat oven to 200°C/180°C fan-forced. Lightly grease a large baking tray.

Cut muffin rolls in half and spread tomato sauce on top of muffin.

Spread dice bacon over the top of sauce

Put two to three pieces of pineapple on top

Spread grated cheese over the top of diced bacon and pineapple

Bake for 10 minutes or until cheese has melted and base is crisp.

 

Apple pikelets - Toni Cook ~ Scoria Websites
Can be done with Gluten Free Flour

Ingredients

• 1 1/2 cups self-raising flour, sifted

• 2 tablespoons caster sugar

• 1 egg, lightly beaten

• 300ml buttermilk

• 1/2 cup (140g) apple puree

• 20g butter, melted

• Makes 24
  Method

1.    Combine flour and sugar in a bowl. Make a well in the centre. Whisk egg and buttermilk together in a jug. Add egg mixture to flour mixture. Whisk until smooth. Stir in puree.

2.    Heat a large frying pan over medium heat. Brush base with butter. Using tablespoons of batter at a time, cook in batches for 2 to 3 minutes or until small bubbles start to form on the surface of pikelets. Carefully turn over.

3.    Cook for 1 to 2 minutes, or until cooked through. Transfer to a wire rack to cool. Store in an airtight container.

Gluten Free Recipe

 

Peg's Spaghetti Bolognaise - Peggy Gilchrist ~ Queen Of The Country Piano

Ingredients
1kg premium minced beef
1 large onion - diced
2 bulbs garlic - diced
Olive Oil
1 Bay Leaf
1 tub Tomato Paste
1 can Diced Tomatoes
1 Massel Beef style stock cube - dissolved in a cup Hot Water
2 cups Sliced Button Mushrooms
Salt & Pepper - to taste
2 boxes Gluten Free Spaghetti
Grated Parmesan Cheese to garnish

In a stockpot or frying pan heat olive oil over medium/high temperature. Lightly fry garlic & onion until a nice golden colour. Add beef mince and brown stirring regularly. If the mince is sticking to the pan, turn the heat down a little. Add the stock. Throw in the Bay leaf.

Pour in the tomato paste and diced tomatoes mixing it all well. Add salt & pepper, then the sliced mushrooms.

Simmer for about an hour, depending on how much time you have.

15 minutes before you are ready to serve, bring a large saucepan of salted water to the boil and add the spaghetti, stirring constantly. When cooked, in a colander, drain excess water from the spaghetti and rinse it under hot water.

Place even amounts of spaghetti in bowls, then add desired amount of bolognaise sauce and top with parmesan cheese.

Gluten Free Recipe

 

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