Aileen Sorohan

Potato Salad

Source & History

Leah texted recently pointing out that there was no potato salad recipe on the website. So…This is potato salad the way my mother used to make it.

Notes

  • some people like to put chopped hard boiled eggs in potato salad. I don’t like them, so I don’t. Feel free to add them to this if you want to.
  • if you are feeling lazy, buy a bottle of potato salad dressing from the supermarket to use with this.
  • if you really want it to be like Gram’s – use Grannie’s Mayonnaise recipe like she used to do.
  • I would probably used more than one spring onion for this.
  • I sometimes cook the potatoes the day before and refrigerate them overnight.
  • Grams used to sprinkle the top with paprika “to give it a little colour” before serving.

Keen’s Curried Sausages

Source & History

I found this relatively recently in a free recipe book of Jamie’s recipes from Woolworth’s. It passed the Andrew test – meaning he liked it enough to request that I make it again, so I thought I might put it up here for the rest of you. It also means that I can find it again easily the next time I want to make it.

Notes

  • I used Granny Smith apples & sultanas instead of the raisins
  • I substituted chopped flat leaf parsley for the chopped coriander because I don’t like the taste of fresh coriander
  • I also used my new favourite technique for cooking this kind of dish. I put it all together, bring it to the boil, then put it in the oven instead of simmering on the top of the stove.

Mushroom Risotto

Source & History

This was in the book that came with my first-ever rice cooker. By the way, rice cookers are one of the best inventions ever. It has become rather a favourite around here. And yes, it is cooked in the rice cooker.

 

Notes

  • I just use fresh button mushrooms for this but I would imagine that it would be just a good with some of the other varieties of mushrooms that you can get in the supermarket these days.
  • I sometimes make this with regular Doongara rice (the low GI stuff) instead of Arborio rice.

Guava Jelly

Source & History

This is from Rhoda’s collection of recipes as well, so I assume is the one her mother used.

Notes

  • To check whether the jam has boiled long enough and is ready to set, perform the following test:

 

 

  • If the jam doesn’t set after you have boiled it according to the instructions, you may need to pour all the jelly back into the pot, add some pectin (called Jamsetta at the supermarket) and reboil it. You’ll also need to clean & re-sterilise your jars.
  • for how to sterilise your jars go to Sterlising Jars (The Easy Way)

How to peel tomatoes

Source & History

This is another of those blogs with no actual recipe. Rhoda insists that whenever she uses tomatoes, particularly if they are for pickles or relishes, they must be peeled. So here is how to peel tomatoes, the easy way.

  1. put some water in a pot and heat it until it is just boiling
  2. cut a small cross into one end of the tomato.
  3. drop your tomatoes (1 or 2 at time)  into the pot and leave them there for about 10 seconds.
  4. remove the tomatoes from the water and either drop them into some ice water to stop the cooking process, then peel them or just peel them without the ice water. Start where you cut the cross & the peel should just come right off.

See below for a visual demonstration:

Note

  • this method will not work for green tomatoes, just peel them with a peeler or small knife like you would potatoes or carrots. 

Gram’s Dill Pickles

Source & History

This is based on Mum’s dill pickle recipe, which I have courtesy of my brother Doug, and which would also be, I suspect, the one that her mother used. I spoke to Doug & he says that he has another recipe which he thinks tastes better – so I combined them. Mum’s didn’t have the pickling spice & the sugar.

Notes

  • the idea of the soaking overnight in cold water is to firm up the cucumbers before pickling them. 
  • Doug said that Mum said to leave the pickles at least 3-6 weeks to cure before eating them. He also said that he prefers to use them after only 2 weeks.
  • For how to sterilise your jars go to Sterilising Jars (The Easy Way).

 

Cornflake Biscuits

Source & History

Rhoda used to make these all the time – not so often now. Frank says that he hasn’t had them for years but he did used to eat them.

Three Fruit Marmalade

Source & History

Here we are again – the last one for now! This weekend has been a marathon. This is Great-Grandma Honeywell’s marmalade recipe. Made using lemon, orange & grapefruit.

3 fruit marmalade

 

 

Notes

  • if you’re not sure how to tell whether the marmalade has cooked long enough go to Guava Jelly to see a video on how to test whether your jam will set.
  • If you want instructions on sterilising jars go to Sterilising Jars (The Easy Way)

Pickled Beet-root

Source & History

This is a recipe from Rhoda’s sister Dorothy (known as Dot or Dom). Rhoda says that she asked Dom for this recipe because it is a particularly nice one and if she had beetroot to cook, she would use it. However, since she got the recipe she hasn’t had any beetroot so she hasn’t made it (yet).

In case you’re in North America and wondering, there is a difference in terminology when it comes to the vegetable called beets. In Australia this vegetable is always referred to as beet-root.

beetroot

Notes

Tomato Relish

Source & History

This is Rhoda’s tomato relish – Glenda made some the other day and found that the amount of salt in the recipe made the relish too salty. So in this version the boss (Rhoda) has suggested that we adjust the amount of salt by halving it. If it’s not salty enough – add a little more.

The tomato relish can be used with meat, as part of an antipasto or with crackers & cheese.

Note