Recipe Booklet
Supported by
Telephone 131 151
Visit www.bethanie.com.au
Email [email protected]
Welcome from
Christopher How
CEO of Bethanie
Recreating an old favourite recipe
This Big Bethanie Bake Off Recipe Booklet is
brought to you just in time for the Christmas
season, and is packed full of tasty recipes with
great stories behind them! They represent our
top finalists and family favourite recipes from
a range of local celebrities and community
members.
In the lead up to this year’s Big Bethanie
Bake Off Grand Finale, we held various bake
off events at a number of Bethanie sites.
These involved local schools, residents,
staff and family members and were a lot
of fun. Our clients and residents had a
fantastic time sharing their recipes, baking
with each other, showing how their family
favourite recipe was made and the different
techniques involved.
The Grand Final, held on 11 November,
involves the top eight recipes submitted by
WA seniors and kids in the local community.
Our finalists come from a range of cultures
and backgrounds and their recipes and
stories reflect just that. These are recipes
that have been passed down through the
generations, and they wish to share their
secret recipes with you!
If we think back to the great times and
people in our lives, so much of it is related
to food. Christmas lunches, birthday parties,
family dinners, the great Australian BBQ and
the Sunday roast – all occasions where the
food complements the great conversation
and special family time. We want to help you
reflect on great memories that include food,
and create more memories around food - for
the future and for our future generations.
At Bethanie, we are very passionate about
good food and creating happy, healthy
memories. This is why all of our residential
aged care facilities have fresh food cooked
on site. The Big Bethanie Bake Off has
proved to be a great opportunity to share
our passion for food, while learning about
family histories and creating new memories
in our children across WA.
I want to take this opportunity to wish all the
finalists the best of luck, and to thank all of
our sponsors, contributors and judges for
their time and involvement.
Here’s to an enjoyable event!
Chris How, Bethanie CEO
Chris How is CEO for Bethanie
Oma Lissy’s Marmor Kuchen
(German marble cake)
Ingredients:
200g butter
(at room temperature)
8 eggs
150g icing sugar
150g caster sugar
230g flour
2 tbsp milk
3 tbsp rum
30g cocoa powder, unsweetened
Optional:
100g semisweet chocolate, chopped
100g semisweet chocolate, melted
Directions:
1. Preheat oven at 165°C. Separate the egg whites and yolk. Then whisk the egg whites with the icing sugar until stiff.
2. Beat the butter with caster sugar and egg yolks in an extra bowl until fluffy.
3. Combine the flour with the mixture. Then add the rum and milk.
4. Carefully add the stiff egg whites by the spoonful and fold them in.
5. Pour half your batter into the buttered Bundt cake pan.
6. Then add the cocoa powder, the melted and the chopped chocolate to the second half of your batter and mix it.
Pour this second half of batter over your first half in the cake pan. Swirl the two batters with a fork or a knife.
Or just leave it like that and put the pan into the oven.
7. Bake for about 70 to 75 minutes. Your cake is ready when you insert a wooden stick in the middle of your cake
and it comes out clean. Remove cake from oven and flip it over immediately. After cooling you can add a
chocolate icing or dust it with icing sugar.
Variation – After Step 3, add a packet of fine chocolate sprinkles.
Skip Step 6. This variation was the one Oma used when making the cake for us children.
The Story
Unfortunately, this year our
family experienced the passing
of our Oma Lissy. Oma, who
made it to the fantastic age of
96, will certainly be remembered
for her love, support, wicked
sense of humour and her ability
to thrash the pants off anyone in
a game of Yahtzee. One of the
things that we always looked
forward to, when Oma visited us
from Germany, was her taking
over the kitchen and baking
us one of her special German
recipes. Our family hopes that
this recipe will provide you
as much joy, and the sense of
coming together as a family, as
it has for us. We miss you, Oma.
MAGGIE BEER
Maggie is passionate about good food and well being
Kale and Pinenut Tart with Chick Pea Crust
and Lemon Crème Fraiche
Ingredients:
CHICK PEA CRUST
1.5 cups cooked chickpeas
(135g dried chickpeas, soaked in
cold water overnight, cooked)
35g brown rice flour
2 tablespoons cornflour
½ teaspoon sea salt
½ teaspoon baking powder
¼ cup extra virgin olive oil
FOR THE FILLING
¾ cup currants
½ cup Verjuice
¼ cup extra virgin olive oil
40g butter
4 round shallots
½ tsp crushed garlic
¼ cup Verjuice
½ cup pine nuts, toasted
1 tablespoon preserved lemon
rind, finely chopped
2 bunches cooked kale
4 eggs
Sea salt and pepper
¾ cup sour cream
TO GARNISH
100g crème fraiche
100ml extra virgin olive oil
¼ cup reserved Verjuice soaked
currants
¼ cup toasted pine nuts
Serves 4
Directions:
1. Soak the currants in ½ cup (125 ml) of the Verjuice overnight to soften.
Alternatively, place the currants and verjuice in a microwave-safe container and microwave on low for 4 minutes, then set aside for 20 minutes to reconstitute.
2. Drain and rinse the soaked chickpeas. Place in a medium sized saucepan and
add with 4 times the amount of water to the chickpeas. Cover and bring to
the boil, turn down to a simmer and cook for 30 minutes or until tender (not
falling apart). Skim off any foam that rises to the top of the pan. Once cooked,
drain well and set aside to cool.
3. Pre heat a fan forced oven to 180ºC.
4. Place the pine nuts on a tray and roast for 6 minutes or until golden.
5. Place the chickpeas in a food processor and blend until finely ground. In a
bowl combine the brown rice flour, cornflour, salt and baking powder. Add
the ingredients to the food processor with the chickpeas, pulse. Add the
olive oil and mix all the ingredients together. Then pour the mixture onto a
bench and shape into a rectangle 20cm x 10cm.
6. Grease a 35cm x 13cm rectangular non-stick fluted tart dish. Place the
rectangular shaped crust inside and press evenly across the base and up the
sides of the pan.
Once the tart base is evenly covered with the crust, put the pan into a
preheated oven and cook for 8-10 minutes, until light golden. Don’t be
tempted to cook too long as the pastry will start to crack.
7. Meanwhile, blanch the kale in a large saucepan of boiling water for 5–10
minutes or until softened (the cooking time will depend on how coarse the
kale is). Drain and set aside until cool enough to handle, then squeeze the
excess water from the leaves and roughly chop.
8. Melt the butter with the oil in a large frying pan. Add the shallots and garlic
and cook, stirring occasionally, over low–medium heat for 5 minutes or until
softened. Increase the heat to high, then add ¼ cup verjuice and cook,
stirring, until the verjuice has evaporated.
9. Transfer this mixture to a food processor, add the chopped kale and any
remaining liquid and blend to a puree.
10. Put the kale puree, ½ cup of the verjuice soaked currants, ¼ cup of the
toasted pine nuts and preserved lemon in a large bowl, and stir until well
combined.
11. In a small jug, whisk together the sour cream, eggs, salt and pepper, then stir into the kale mixture.
12. Carefully pour the filling into the tart shell and bake for 25 minutes or until
just set in the centre.
13. Remove from the tin. Slice a piece approximately 6cm across and put on a
plate. Serve straightaway scattered with a few extra pine currants, a
generous tablespoon of crème fraiche and a drizzle of extra virgin olive oil.
ANDREW DUNN
Andrew is Executive Chef of 150 East
at Ascot Quays Apartment Hotel
Serves 4
Lavender & Honey Crème Brûlée
Ingredients:
Directions:
25g lavender (fresh leaves)
1ts vanilla paste or essence
1.2L cream thickened
150ml honey
50g sugar
18ea egg yolks
1. Infuse lavender in cream on low heat
until simmering.
2. Strain out lavender.
3. Cream egg yolks, honey, sugar and
vanilla paste then add cream.
4. Pour in moulds and place in water bath.
5. Cook 140ºC for 20 minutes or until set.
The
Story
This is a recipe I
first cooked when I
was an apprentice
Chef at the beach
hotel in Byron
Bay. It always
reminded me of
my childhood as
my mother always
used to have
lavender in our
garden and dried
in our house.
The Story
I retired to spend more time
with my grandchildren, and
to do some research on
food to help heal my body
of several illnesses. I have
now reversed my Fatty Liver
Disease through dietary
changes.
SENIOR FINALIST
Susan Joy
Banana Bread
Serves 4
New dishes had to be made,
but these recipes had to be
acceptable to the whole
family and not just me, as
each family Sunday lunch
time is spent around a
table of food. Then my
granddaughter Emily was
diagnosed with asthma.
Wheat and refined sugars
were off the menu for her
too. This Banana Bread
recipe was created especially
for Emily, and it is her alltime favourite! If I ask her
what would you like Nanny
to bake for you, the answer
is always, “Your Banana
Bread!” Wheat flour has
been replaced by almond
meal, which is gluten free.
Ripe bananas add the
sweetness and a few dates
add a touch of caramel
flavour. As she is a growing
young girl, I used coconut oil
to help with brain function.
Ingredients:
Directions:
3 ripe bananas (1½ cups mashed)
3 large eggs
¼ cup coconut oil, melted
3 medjool dates, pitted
1 tablespoon honey
1 tablespoon vanilla extract
2 cup almond meal/flour
1 teaspoon baking soda
½ teaspoon fine sea salt
½ cup chopped pecans plus
extra to sprinkle on top
1. Preheat oven to 160ºC. Grease and line the base of a loaf tin.
2. In a food processor, add banana, eggs, coconut oil, dates, honey and vanilla.
Process until smooth.
3. Add almond meal, baking soda and salt, process until just combined.
4. Remove blade and mix in nuts by hand. Pour batter into a lined loaf tin.
Sprinkle top with extra chopped pecans.
5. Bake for approximately 1 hour, or until a skewer or toothpick inserted comes
out clean. Tip: Turn during cooking as almond meal browns easily!
6. Let cool in tin for 20 minutes before removing to finish cooling on a wire rack.
7. Store in a sealed container in the fridge.
Note: This will keep for 1 week and it also freezes well. Simply slice before
freezing and place baking paper between slices.
SCHOOL FINALIST
Joshua Wenz
Hazelnut Cake
Serves 4
Ingredients:
YEAST DOUGH
400g flour
1 sachet dry yeast
75g sugar
75g butter (can be salted)
200g milk (luke warm)
HAZELNUT FILLING
200g hazelnut meal
100g bread crumbs
150g sugar
1 egg white
1 teaspoon vanilla sugar
milk
CRUMBLE
300g plain flour
200g sugar
100g butter
Note: Mix together with hands
Directions:
1. Mix together all the yeast
dough ingredients.
2. Let this stand in a warm
place.
3.
Roll the yeast dough onto
baking tray, then top with
hazelnut filling. Top this
with crumble.
4. Bake at 200ºC for
20-25 minutes.
The Story
I am 9 years old and will turn 10 on 22nd December 2015. My Mum was born in Perth and my Dad
was born in Germany. My mum loves to cook and it was my Oma (Grandma) who taught her many
of the recipes that we eat today. When my Oma first moved to Australia in the 1980s she opened up
a successful bakery in Mullaloo and ran it for many years. She invites me over on weekends to bake
cookies for Christmas (She will not share the secret ingredients with anyone in the family). We also bake
birthday cakes and lots of other yummy food. Oma cooks things from Germany which are so delicious,
and that is why I have chosen one of her recipes as it is a favourite with our whole family.
The Story
I used to live in Margaret River and I’ve
always loved scones. I remember when
I was in the CWA (Country Women’s
Association), I was always asked to bring
scones to the morning teas.
I wouldn’t say mine were the best, but
people always used to say, “Jess will bring
the scones.”
There are scones and there are scones.
The recipe is simple and you’ve got
to learn to be clean, quick and have
a very hot oven. The hot oven is the
secret to success. I have 4 children, 10
grandchildren and 14 great grandchildren
- and they all like nana’s scones!
SENIOR FINALIST
Jessie Rowe
Bethanie Geraldton Social Centre
Lemonade Scones
Ingredients:
1 can of lemonade
4 cups of self-raising flour
1 cup of cream
To serve:
Whipping cream
Strawberry jam
Butter
Directions:
1. Pre heat oven to 230º C.
2. Combine 1 cup thickened cream with the can of lemonade.
3. Fold through the sifted flour.
4. Mix to a dough. Then cut into rounds with a 5cm cutter and
place on a greased tray.
5. Bake in oven for 15-20 minutes.
6. Serve with jam and whipped cream.
Serves 4
SENIOR FINALIST
The
Story
Kerry Bell,
Bethanie Geraldton Social Centre
Kerry’s Orange Cake
Serves 4
Since my mum
passed away,
I have lived with
my sister and her
family. This recipe
has always been a
family favourite!
Ingredients:
1 whole orange
225g butter
3 eggs
200g sugar
300g self-raising flour
Directions:
1. Pre-heat oven to
180-200ºC.
2. Mix orange and
butter in blender.
3. Add remaining
ingredients until all
are combined.
4. Pour into cake tin
and bake for 50-60
mins.
5.
Decorate with thin
slices of orange
and dust with
icing sugar.
The Story
My mother and grandmother
were both amazing cooks,
the sorts who could rustle
up a meal for 10, when there
looked to be nothing in the
fridge! Both grew many of
their own herbs and veggies,
and they both always had a
store cupboard loaded with
‘just in case’ foods. They
also preserved in season
fruit and veggies. Soup was
always a great standby, and
my mother always made
her chicken stock first which
then became the basis for so
many great dishes. This stock
is so good that you’ll want to
just drink it on its own!
VERITY JAMES
Verity is a West Australian TV & Radio Presenter
Chicken and Veggie Soup
Ingredients:
1 kg – approx. of chicken necks or
frames, 1 onion halved and a ½ head
of garlic.
Leaves from the top of the celery,
washed and then dried in a slow oven
til crumbly.
1 onion finely chopped.
2 cloves of garlic crushed.
1 carrot finely diced, 2 stalks celery diced the same size
as the carrot.
2. Fry the bacon, then add the onion and sauté until
translucent.
Then whatever veggies you have such as broccoli broken
into small florets, cauliflower also broken into small florets,
chopped asparagus, corn sliced off the cob – a couple of
cups of mixed veggies.
3. Add the garlic and the carrot and sauté for a few minutes.
2 slices of bacon diced finely.
Plenty of chopped italian or flat parsley. Salt and pepper.
Directions:
1. Roast the chicken in the oven until they turn a good
deep brown. Then place them in a large saucepan of
cold water with a carrot, 2 sticks of celery, 6 peppercorns
or a good grinding of pepper and a good teaspoon
of salt. Bring to the boil and then simmer for at least 3
hours (Of course if you have a pressure cooker you can
make it in 45 minutes). Then strain and leave to cool,
and place in the fridge until all the fat comes to the
surface and solidifies. Scrape the fat off your lovely
jelly like stock and you’re ready to create!
4. Then add the celery and again fry for a couple of mins.
5. Add all the veggies and the stock and simmer until
the veggies are tender.
6.
Toss in lots of parsley and taste for seasoning adding
these as you see fit. If you want to make this even
more nutritious, then add 1 cup of well washed
McKenzie’s ‘soup mix’ (barley, split peas etc), which
you can buy from the supermarket, but add this before
any of the veggies as it will take about 30 mins more
to cook. Enjoy!
* You can leave out the bacon and it
will still have a great flavour.
* You could also add a swirl of a
teaspoon of pesto in the top of
each bowl if you like.
GAIL WILLIAMS
Gail is a food contributor
for WA Today
Lemon Pudding
Ingredients:
Serves 6
1 cup sugar
2 eggs
2 lemons
½ litre of water
2 heaped tablespoons cornflour
30 grams butter
The
Story
A recipe handed down
by my mother, who used
to cook this as a dessert,
when we had a family
roast. It was quick, easy
and economical as it made
good use of the lemons on
our tree in the back yard.
Directions:
1. Heat oven to 180ºC and butter a pie dish.
2. Grate the lemon peel and place it in a medium sized saucepan with
the sugar and water and bring to boil.
3. Mix the yolks of the eggs with the cornflour and juice of the two
lemons until it becomes a smooth paste.
4. Pour the boiling water on to the mixture stirring all the time.
5. Pour back into the saucepan and stir over the flame till just thickened,
taking care not to curdle the mixture.
6. Add the butter and pour into the pie dish.
7. Beat the egg whites until stiff and add two tablespoons of sugar
(a little at a time). This will make the meringue topping.
8. Pile the egg whites on top of the lemon mixture and bake in the oven
until pale brown. Serve hot or cold. I think it is better served at room
temperature!
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SENIOR FINALIST
SCHOOL FINALIST
Bethanie Mt Claremont
Social Centre,
Denae Civich
Grandma’s Apple Pie
Ingredients:
Michelle Edmonds
Ingredients:
4 stewed apples
1 tablespoon sugar
2 tablespoons of water
Pastry
2 tablespoons of butter
2 tablespoons of sugar
1 egg
1 tablespoon of milk
1 ½ cups of self-raising flour
Directions:
1. Melt butter and sugar together.
2. Add milk then egg and flour. Mix together.
3. Roll out pastry and place in pie dish and blind bake
in oven for 5 minutes.
4. Add the stewed apple to the pie dish and place
another rolled out pastry on top.
5. Bake for 15 minutes until golden brown.
Tip: The left over pastry can be made into little tarts.
The Story
Carrot Cake Muffins
2 cups grated carrot
1 tin crushed pineapple
3 eggs lightly beaten
1 cup vegetable oil
2 cups sugar
2 cups self-raising flour
2 teaspoons bicarb
1 teaspoon salt
1 teaspoon cinnamon
2 teaspoons vanilla
essence
2 cups desiccated
coconut
½ cup chopped walnuts
ICING
1 cup icing sugar, 250g philly cheese, 1 lemon juiced
Directions:
1.
2.
3.
4.
Beat eggs, oil and sugar together.
Add sifted flour, bicarb, salt, cinnamon and vanilla.
Stir well and then add the remaining ingredients.
Place in a lined tin and put in the oven for 45-60
mins at approximately 180ºC.
When cooled, mix the icing ingredients together,
and when at a nice consistency, smooth over cake.
This is my Grandma Erickson’s apple pie recipe. The
pastry recipe is out of the CWA (Country Women’s
Association) cookbook. If there was any pastry
left over, which there was, grandma would make
jam tarts with the left over pastry. When grandma
passed away we found out the tin pie dish she used
was from the rubbish tip. My grandfather, Bert,
found it. This totally grossed us all out, but it was
funny as she really did make the best apple pie.
When I was a little girl, I would go to grandma’s
and have black tea with sugar in it. These are some
fond memories of a lovely time I had with grandma.
The Story
My Nonna is such an amazing cook, and a very
special person to me. Ever since I was really little
I have loved to cook with her. I have spent many
days of the school holidays with her cooking up
a storm. One of the things I loved to bake is her
famous carrot cake that everybody just loves.
The Story
CHRIS TAYLOR
Chris is Head Chef
My mum, Beth, raised 4
boys - which could not have
been an easy feat! They were
all into sport and were tall
lads, so this was the type of
food they ate…good hearty
food! The kids liked the easy
slow cooked food. It was the
good, local produce, which
well may have been the start
of my passion of supporting
the local industry and my
mum, Beth shopped at the
local butcher’s for the best
cut of meat for us boys and
George, our dad, at home
in Wangaratta.
at Frasers Restaurant
Beth’s Beef
Cheek with
Parsnip
Ingredients:
6 beef cheeks
(approx. 250gm each)
2 sticks celery
2 med carrots
2 large onions
440 ml Guinness
1 litre beef stock
10 juniper berries
100 ml honey
10 white peppercorns
1 bay leaf
4 parsnips (peeled)
2 potatoes – royal blue, peeled
100 ml milk
60 grams butter (unsalted)
Sea salt
½ bunch Italian parsley picked
Olive oil
Directions:
Beef Cheeks:
1. Peel the carrot and onion then dice into centimeter cubes with the celery.
Place these vegetables into a roasting dish with the juniper berries,
bay leaf and peppercorns. Then sauté to get a little colour.
2. Trim the beef cheeks of all their sinew, and then seal them in a hot pan
to get an even brown colour.
3. Sit the cheeks on the sauté vegetables and pour the beef stock,
honey & Guinness. Add a little water if necessary.
4. Cover the roasting dish and put into a 170°C oven for 2 – 2½ hours.
5. Remove and strain the sauce. Then reduce and skim the top of the sauce
to remove the excess oil.
Parsnips:
1. Cut the potato and 2 large parsnips into small pieces.
2. Add milk and water to cover.
3. Season and bring to the boil to simmer.
4. Slice in half-length ways one of the remaining parsnips and cut into batons.
5. Roast in a hot oven.
6. Peel the remaining parsnips to make shavings and fry as per chips.
7. Season with salt and keep warm and drain well on kitchen paper.
8. Drain the boiled potatoes and parsnip well.
9. Blend with butter and some cooking liquid. Then season and keep warm.
To serve:
Spoon some parsnip mash into the centre of a bowl. Place a cheek on top
and the roast parsnip alongside. Pour some of the cooking liquid over the
cheek. Garnish with picked parsley, olive oil and sea salt. Serve the parsnip
chips separately.
SCHOOL FINALIST
SCHOOL FINALIST
Molly Urwin
Faith Whitaker
Ingredients:
Ingredients:
1 tin corned beef, sliced
1 large onion, peeled and thinly sliced
3 large potatoes, peeled and thinly sliced
2 large carrots, peeled and thinly sliced
2 Oxo cubes dissolved in ¾ pint of water
2 cup of whole meal flour
1cup rice milk
1 egg
4 tablespoons Natvia
1 cup blueberries (frozen)
Directions:
Directions:
Panackelty
1.
2.
3.
Layer onions, corned beef, carrots and potatoes in an
ovenproof dish, finishing with a top layer of potatoes.
Pour over the Oxo stock.
Cook in the oven at 190ºC for an hour to an hour
and a quarter, until the potatoes are cooked.
The Story
This was the recipe which my great grandad made
for my Dad when he came to his house at lunchtime
from school in South Shields. My great grandad was
a retired miner, who lived in a pit village. He had his
own vegetable plot when he gave up working. He
never cooked in his life until he had the vege patch,
and then found a new talent for cooking!
Wholemeal Pancakes
1 cup raspberries
3 tablespoons honey
½ cup cottage cheese
(optional)
3 tablespoons sunflower
oil
1. Mix the dry ingredients in the bowl (flour and
natvia) until combined.
2. Add the wet ingredients (rice milk and egg)
and mix until all dry ingredient are mixed through.
3. Add blueberries and mix so they can be found all
through the mixture.
4. Heat the fry pan with some sunflower oil on
medium heat.
5.Pour ½ a ladle full in the frying pan and cook
1 minute on each side or until golden brown.
Repeat with the remaining mixture.
6. Serve warm with raspberries, honey and
cottage cheese for a nutritious breakfast.
The Story
My Nana took care of me from the time I was born,
and she helped my parents out a lot. From the time
I turned one, Nana would always make me pancakes
every Sunday. She called it our ‘special breakfast’.
She always used her secret recipe which was full of
fruit, wholemeal flour and no sugar. I couldn’t even
tell it was good for me. My Nana’s mum also used to
make this for her, and my Nana just loved to tell me
the stories of how they used to cook the pancakes on
an open fire! Since then my Nana has passed down
the recipe to me, and I love to make it for my little
brother. I love my Nana very much and I love this
recipe too, but no matter how hard I try, I will never
make it as good as Nana did!
Aged Care | Community Care | Retirement Living
Three reasons life at Bethanie is full of joy
If there’s anyone who’s up for a good laugh, it’s one of these three – or all at once.
Their love for life at Bethanie is testament in the friendships they’ve forged and
the good times they share together. There’s Bill, cooking up a storm in the café
with the boys, Maureen who keeps on eye on newcomers and writing the weekly
village news, and Ernie who’s known for lending a helping hand to anyone who
needs it. They go to show, at Bethanie, you’re always around friends.
Call 131 151, or visit
bethanie.com.au