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Pineapple & Lemon Cordial Sorbet       by Jackie French

Puree 2 cups of fresh pineapple which has been peeled and chopped
Add ½ cup of lemon cordial and blend in with pineapple
Place mixture in a freezer proof container with the lid on until set.
Remove from freezer, scrape out and serve.

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Kiwifruit & Banana Chutney   by Judy Allen  Put all the ingredients in a pot and bring to a boil. 900gms kiwifruit, peeled and sliced (you could substitute feijoas!), 2 bananas peeled & chopped, grated zest of 1 lemon, 3 red onions, finely chopped, juice of 3 lemons, 1 cup raisins, 1 cup packed brown sugar, 1 tsp ground ginger, ½ tsp cayenne pepper, ½ tsp freshly ground nutmeg, 1 tsp allspice, ¼ tsp ground cardamom, 1 tbsp salt and 1 cup white vinegar. Lower the heat and simmer uncovered for around an hour until thickened. Pour into dry, sterilised jars. Eat with cold meats and on cheese sandwiches – YUM!

Pickled Cucumbers   by Paul Roudenko
As the cucumbers pickle and ferment, the mix may tend to run over, hence the tray. Use a sterilised glass or porcelain container for storing, acids and salt in the mix will react with metals in container, capping or seal. Good with a cold beer and a bit of wurst. Pack cucumbers into jar (less than 100 mm or less in length is best, to fill container) together with half garlic (half head (roughly 5/6 cloves), peeled and 6 chillies, add  one-third  cup of vinegar (apple cider or other). Allow 30mm space at top. Boil 1 litre of water and pour into one litre container with 1 heaped tsp of sugar, 3 heaped tsps salt, pinch of dill, pinch of caraway, pinch of coriander, pinch of fennel, pinch of pepper, pinch of mustard, 1 bay leaf or you can use 1 tsp of pre-mixed pickling spice (however it may be a different mix of spice).  Allow to steep and cool until warm. Pour mix onto cucumbers, top up with small amount of cooled boiled water if necessary, and cover. Cucumbers must be fully submerged, they will tend to float, and may have to be weighed down to ensure they stay submerged in the brine. Stand jar on tray (they will ferment and bubble) for 2 days in cool spot. Refrigerate for 2-3 weeks, then adjust water, salt, sugar or vinegar if necessary, however always use boiled water, and seal.  Will keep for 12 months (if they last that long).

Spiced Cherry Tomato Chutney    contributed by Diane Moschella
1 onion finely chopped, pinch coriander, 2 finely chopped cloves of garlic, pinch cloves, 2-4 small red chillies-chopped, ½ tspn nutmeg, olive oil, small pinch cumin, 4 anchovy fillets-mashed, ½ cup cherry tomatoes, ½ cup brown sugar, S + P, about 8 fingers of good red wine vinegar. Using a large frypan, slowly fry onion, garlic and spices in a little olive oil til soft. Add anchovies and tomatoes.  Toss and add sugar, vinegar, S+P,   Bring to boil, stir and simmer gently about 30 minutes.  Bottle.  Chutney improves in flavour over time.  Keeps in frig 1-2 months.  Makes about 1 cup.  I add a small amount of sultanas. We have been using this all season and it goes great hot or cold with any meats or vegetables.  We have used it as a pizza topping as well.

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• Italian Persimmon Salad    recommended by Russell Reinhardt from www.persimmonsaustralia.com.au.
  Remove stalks, peel and slice persimmons into thin pieces – allow 3-4 slices per person.
  Divide 1 bunch of endive, radicchio or rocket salad leaf between each slice of persimmon.
  Top with parmesan shavings and toasted almonds and drizzle with olive oil and balsamic vinegar for serving. Season with sea salt and cracked pepper to serve. Add some cooked prawns for a simple variation.
  This salad makes a great accompaniment to any grilled or barbecued meats.
  Can be served as a light meal or entree.
   
• Persimmon Recipes   www.persimmonsaustralia.com.au
  Slice them firm as you would a tomato and put them in a sandwich.
  Wrap proscuitto around wedges of Persimmon and serve as finger food.
  Persimmon chunks can be added to curry for fruity flavour.
  Include thin slices of Persimmon as a feature on your next cheese platter.
  Add a Persimmon to school lunch boxes.
  Add them to fruit salads.
  For a special treat, try a Persimmon fruit crumble
  Dip wedges of Persimmon into low fat yoghurt flavoured with honey and a little cinnamon as a healthy snack
  Add slices of Persimmon on hot or cold cereal for a new take on breakfast.
  Persimmons are perfect with dairy desserts, whether fresh and crisp or as a pulp or puree.
   
• Persimmon Thai Beef Salad for Two    www.persimmonsaustralia.com.au
  Brush 250 gm trimmed fillet steak with a little oil and barbeque, pan fry or grill until cooked to your liking. Set aside to rest for 5 minutes then slice thinly.
  Peel and julienne one persimmon in a large bowl and add: 1 cup coriander leaves, 1 cup mint leaves, ½ cup Thai basil leaves, 2 shallots, finely sliced & 1 long red chilli, seeded and shredded. Gently toss all salad ingredients.
  Dressing: combine clove crushed garlic, caster sugar, fresh lime juice, fish sauce in a screw top jar and shake until the sugar has dissolved.
  Combine beef with salad, drizzle with dressing and serve immediately.
   
• Persimmons   by Mark Kickbusch
  Most people wouldn’t think of bottling persimmons but they preserve really well and make an excellent stewed fruit served with cream. Take ripe but still quite firm persimmons and pack them whole in preserving jars. Cover them with a light syrup of 3 cups water to 1 cup sugar.. Bring to the boil to 170 for 2 ½ hours.
   
• Persimmon Ice Cream  
  Whip 2 cups whipping cream until thickened but not stiff.
  Add 4 ripe persimmons, pureed, 2  tablespoons  sugar and 6 tablespoons lemon juice.
  Freeze til solid.

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Passionfruit Vanilla Slice     by Sheryl Backhouse based upon a Cottees Vanilla Pudding recipe
Lay six SAO or Lattice biscuits right side down for your base. Whip 600mls cream, a little vanilla essence and 1 pkt Cottees Vanilla Pudding for one minute & put on SAOS or Lattice. Mix one cup of icing sugar with a tsp butter and one passionfruit and place on top. Put it in the fridge for a little while til topping sets slightly then lay another six SAO or Lattice right side up on top.  Refrigerate for 24 hours. They can be cut into two. Double the quantity of everything if you want more than 12 small slices. If you want an ultraflash look, then top with those Italian biscuits Sfogliatine Glassate made by Forno Bonomi. If you’d like  it as a dessert, serve with slices of soft fruit eg kiwifruit.

Passionfruit Smoothie Drink     1 passionfruit, 1 banana, 1 tablespoon of honey, 2 cups milk. Blend until smooth. Serve chilled.

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Parsley Pesto        by Frances Gonano
I always seem to either not have enough parsley or a glut of it! Until recently my gluts usually went to waste, but this recipe is really tasty. The parsley is mixed with parmesan and nuts, spiced up with lemon and garlic. It can be served with pasta or on a baked potato, but we usually use it in sandwiches.
Process together until finely chopped:3 cups parsley leaves, loosely packed, ½ cup macadamias or almonds, toasted and 3 cloves garlic
Add slowly to the food processor as it runs: 1/3 cup virgin olive oil, 1½ tblsp lemon juice
Stir in:  3 tbspl finely grated parmesan
Taste then add more lemon or parmesan if preferred.
Once you’ve tasted this you may like to vary it by adding other herbs.

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• Darveniza Papaya Salad  To make dressing: 1 tablespoon palm sugar, 1 tablespoon of a good fish sauce,1 deseeded, finely chopped chilli (use whichever level of heat your family prefers) 1/4 finely chopped red/pink onion, I clove Australian garlic, juice of large lime – blend into a smooth paste. Peel, deseed mid-size, firm papaya, cut into quarters lengthways then into 5 mm thick pieces. Slice end off a firm Lebanese cucumber, cut in half lengthways, slice into 2.5 mm thick half moon shapes. Place papaya and cucumber in serving bowl and carefully pour dressing over the top and toss through gently. Place in fridge for at least an hour. Before serving, garnish with chopped coriander leaves and enjoy. Thanks to member Ruth Lipscombe for this contribution.
   
• Papaya Seed Dressing  by Russell Reinhardt
  Use for fruit or green salads or as a meat marinade, especially with spare ribs.
  Place 1 cup sugar, 1 tsp. dry mustard, 1 cup tarragon vinegar and 1 tbsp. salt in a blender.
  Blend then gradually add 1 cup oil and 1 small minced onion
  When thoroughly blended, stir in 3tbsp papaya seeds

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I was dining at GOMA recently and our friends ordered the marinated olives which were served warmed . We loved them … far superior warmed than straight out of the fridge chilled!!

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Pecan Pie or Macadamia Pie    
Preheat the oven to 200C and butter a medium pie tin. If using fan-forced convection, reduce the temperature by 20C.
In a food processor, grind 10 pecans
Add 1½ cups plain flour, ½ tbs cold butter, pinch of salt and blend until combined.
Slowly add 3 tbsp water while the machine is running until the mixture comes together in a ball.
Remove from the food processor, cover in plastic wrap and refrigerate for 30 minutes
Reduce the oven temperature to 180C
Roll the pastry out on a lightly floured surface and line the tin.
Prick the pastry to stop it puffing up and bake for 15 minutes.
In a bowl
Whisk 3 eggs, ½ cup caster sugar, 3 tbsp melted butter, 1 cup dark corn syrup
Stir in 2 cups roasted pecans & 1 cup cornflour
Pour into the pie crust and bake for about 1 hour. Leave to cool before serving with a scoop of ice cream.

Mixed Seed on buttered bread 
Take off the crusts from fresh light grain bread. Butter the bread.
Mix together your choice from the following seeds – roasted or toasted:
Pinenuts, Pumpkin, Sesame, Sunflower, then add one or more of the following bushfood:
Small chunks of Macadamia, Bunya, powdered or finely crushed Lemon Myrtle.
Put the nuts into a wide shallow bowl then press the buttered bread into the mix.
Cut into 4. Great to have with late afternoon drinks!

Sesame Seed Dressing for Beans or other Greens
Heat 2½ tbs of white sesame seeds in a skillet – shaking constantly until seeds are light brown and they pop. Reserve 1tsp of seeds.
Grind remaining seeds and combine with ½ tsp sugar, 1½ tbs soy and 2 tbs of dashi.

Spiced Mixed Nuts   
Heat the oven to 150°C.
Combine ¾ cup sugar, ¾ tsp salt, 1 tsp cinnamon, ½ tsp ground cloves, ¼ tsp ground allspice, ¼ tsp ground nutmeg then stir in 1 slightly beaten egg white and 2½ tbsp water.
Add 3 cups of nuts – about half a cup at a time (macadamia/walnut/pecan/brazil etc.)
Stir with a fork until the nuts are totally covered with syrup.
Drain off excess and place singularly on a greased cookie sheet.
Bake 45 minutes until nuts are golden and crispy.  Store in an airtight container.

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• Mundu Cheesecake by Judy Allen
  Base:  Blend the following together in food processor
  250gms Sponge Finger Biscuits and 50gms coconut
  Add – 125gms melted butter
  Pack firmly into container and chill
  Filling – Blend the following together in food processor:
  375 gms Philly cheese (1 ½ packets)
  1 tin Condensed milk
  Add 2 ½ cups Mundu (2 cups Mundu pulp blended with ½ cup sugar then frozen for later use)
  then fold in – 1½ gelatine tablets dissolved in ½ cup warmed lemon juice
  Pour the filling over the chilled base and refrigerate