Recipes

There is nothing more delicious than fresh fruits. Simply add to cereal for a nutritious breakfast, use them baked or chilled in fruit salads, incorporate them into your favourite savoury dishes or simply enjoy them on their own. Our tree ripened fruits are nutritious, providing you with essential vitamins and minerals, and are virtually sodium and fat FREE.

Here are some fruit recipes we recommend. If you have a recipe, send it to us and we'll add it to the collection!

Aumann Recipe Book Orange Salad Zucchini and Carrot Muffins Spiced Pumpkin Soup Mushroom Soup Apple Meat Loaf Pear and Pork Casserole French fried Onion rings Baked Quinces Apple Amber Pie Persimmon Ice Hot Buttered Apple Juice

------------------------------------------------------- Orange Salad Serves 6 6 Oranges, peeled with all the white pith removed and sliced crossways 2 red onions, sliced 90g toasted almonds, chopped 2 medium fresh red chillies, chopped 1/2 bunch fresh coriander 4 tablespoons fresh mint leaves Salad mix for serving   Place all ingredients except salad mix in a bowl and toss to combine. Cover and let stand for 30 minutes for the flavours to combine. Line a serving plate with the salad mix and pile orange salad on top.

------------------------------------------------------- Zucchini and Carrot Muffins Makes around 12 2 cups plain flour 4 teaspoons baking powder 1/2 teaspoon salt ground black pepper to taste 1 cup tasty cheese, grated 1/4 cup parmesan cheese, grated 3/4 cup milk 2 eggs 2 zucchini, grated 1 large carrot, peeled and grated In a large bowl, sift together the flour, baking powder and salt. Add in pepper and grated cheeses. Stir to combine.  In a separate bowl whisk together the milk and eggs. Add zucchini and carrot and stir to combine. Tip milk and egg mixture into flour and fold gentle together, taking care not to over mix.  Spoon mixture in lightly greased muffin tin and bake at 210C for 12-15 minutes. Muffins are done when tops are golden and middle springs back when lightly touched. Let stand for 2-3 minute in tin before removing and cooling on a rack.                                  Serve hot or cold.

--------------------------------------------------- Spiced Pumpkin Soup Serves 6 2-3 tablespoons vegetable oil 1 large brown onion 2 tablespoons Korma paste (use more if desired) 2 kgs pumpkin, peeled and chopped 1.2 ltr water salt to taste 2 dessertspoons sugar (optional) Serve with  Yoghurt  parsley or coriander.   Heat oil and gently sweat the diced onions until soft and translucent. Add the Korma paste and stir for 1-2 minutes. Add pumpkin, water, salt and sugar. Bring to a gentle boil and cook until the pumpkin is soft. Blend until smooth, using either a hand held blender or in batches in a bench top blender. Serve hot with yoghurt and sprinkled with parsley or coriander.

------------------------------------------------------- Mushroom Soup Serves 4   2 medium onions, finely chopped 3 tablespoons butter 1 teaspoon minced garlic 4-5 large flat mushrooms, swiss browns are very good. 1/4 teaspoon dried thyme 3 tablespoons flour 2 cups vegetable stock salt and pepper to taste 1 tablespoon wine vinegar or balsamic vinegar 1 tablespoon sherry ( optional) 2 cups milk   Melt butter in a large pot. Add the onions and cook over a medium heat for about 5 minutes until the onions are brown. Add garlic and cook for 1-2 minutes. Add the finely chopped mushrooms and thyme. Cook for 5 minutes, stirring often. Stir in the flour and cook until lightly brown. Add stock, vinegar, sherry and salt and pepper. Stir well. Bring to the boil and simmer for 5-10 minutes. Stir in the milk. Reheat but do not allow to boil.  Serve hot with warm bread rolls.

------------------------------------------------- Apple Meat Loaf Serves 6   500g finely ground Beef 250g finely ground Pork 1 medium onion 2 tablespoons fine breadcrumbs 2 eggs 1 teaspoon salt (optional) dash pepper 1 teaspoon worcestershire sauce 1 teaspoon ground sage 3/4 cup finely diced apple, unpared Topping 1 unpared apple, cored and sliced 2-3 tablespoons tomato sauce or puree 2 tablespoons brown sugar   In a large bowl, thoroughly mix together all ingredients except topping. Shape into a loaf and place in a buttered baking dish.  Insert the apple slices lengthwise on the loaf. Dribble tomato sauce over top and sprinkle with brown sugar. Bake 180 degrees C for 50-60 minutes.

------------------------------------------------------- Pear and Pork Casserole Makes 4 serves   4 Pork chops 4 Pears, peeled, cored and sliced paprika salt and pepper (optional) 1/4 cup brown sugar 2 tablespoons lemon juice 2 tablespoons sherry 1/2 teaspoon nutmeg   Sprinkle both side of pork chops with paprika and salt and pepper. In a frying pan or under a griller, brown chops on both sides. Place in a shallow baking pan. Cover with the sliced pears and sprinkle with remaining ingredients. Cover. Bake at 190 degrees C for 15 minutes. Uncover and bake for 25-30 minutes longer, basting often.

------------------------------------------------------- French fried Onion rings   6 onions 2 cups milk 3 eggs 1 cup plain flour Thinly slice the onions and separate into rings. Combine the milk and eggs and beat thoroughly. Pour into a shallow pan. Place the flour in another shallow pan. Drop a few onion rings at a time into the milk mixture, coating them well, then drop into the flour, again coating well. Shake off any excess flour.  Deep fry until crisp and golden brown. Drain on paper towel, and keep hot  whilst frying next batch. Sprinkle with salt , is desired, just before serving. Serve immediately.

------------------------------------------------------- Baked Quinces             6-8 Quinces 6 cups water Several strips lemon peel Several strips orange peels 3 cups sugar 1/3 cup pistachio nuts, cut into halves or chopped.   Peel the quinces, leave in the cores. Put into a saucepan with the water and peel, and bring to the boil. Simmer for 30 minutes or until partly softened. Transfer the quinces to a casserole dish. Add sugar to the water and reboil. Pour syrup over quinces and bake in a slow to moderate oven for three hours, turning them over several times. When cool enough to handle and a beautiful bright red, transfer quinces to a serving bowl. Reduce the syrup a little to concentrate the flavour and colour. Pour over quinces. Serve the quinces scattered with pistachio nuts. Delicious served with Yoghurt Notes: When cold, quinces can be refrigerated for up to a week. If intending to keep the quinces cold, reduce the syrup on the day of serving. Ensure quinces are covered with liquid when baking. Plenty of juice will keep them moist.

-------------------------------------------------------   Apple Amber Pie   Pastry                                                  Filling 250g plain flour                                   1kg cooking apples 125g unsalted butter                           (Stewart Seedlings are good) 4 teaspoons caster sugar                   125g white sugar 1 large egg, separated                         g rated rind & juice of 1 lemon 2 teaspoons lemon juice                      20g unsalted butter 8-12 teaspoons chilled water              2 large eggs, separated                                                              90g caster sugar    Glace julienne of lemon rind and mint leaves to decorate.   Preheat oven to 220C Place flour and butter in a food processor and mix to the texture of breadcrumbs. Add the sugar, egg yolk and lemon juice and mix for 10 seconds. Add 4 teaspoons water and mix for 10 seconds, repeating until a dough forms which leaves the sides of he bowl. Press dough into a disc shape, wrap in greaseproof paper and chill for 20 minutes. Peel, core and thinly slice apples into a non reactive pan. Add sugar lemon rind and juice. Cover and cook on a medium heat until apples bubble, then stew for 15 minutes, stirring twice. Pour apple mixture into a food processor and mix to a smooth puree. Add butter and egg yolks and mix for 30 seconds. Roll out the pastry on a lightly floured surface and lie a 23cm flan tin. Prick base, line with a square of greaseproof paper and a layer of pastry weights or dried beans. Bake blind for 10 minutes, remove beans and paper.  Reduce oven heat to 180C. Pour apple mixture into pastry, bake for 15 minutes,  until mixture is almost firm.  Whisk 3 egg whites in a clean dry bowl until stiff. Whisk in sugar gradually until sugar is dissolved. Swirl meringue mixture over apple filling with a plastic spatula. Bake for a further 15 minutes.  Serve warm, decorated with lemon rind and mint leaves.

------------------------------------------------------- Hot Buttered Apple Juice   4 teaspoons unsalted butter 6 tablespoons dark rum 500ml apple juice   Place the butter at the bottom of two mugs. Add half the rum to each.  In a small saucepan, or in the microwave, heat the apple juice until just starting to bubble. Pour over the butter and rum.

------------------------------------------------------- Persimmon Ice 2 cups Persimmon pulp 3/4 cup sugar 1 tablespoon lime or lemon juice   Blend all ingredients together. Place in an ice cream machine and follow machine instructions. Alternatively, place in a refrigerator tray and freeze. Serve on fresh mint or grape leave or with frosted grapes. To make pulp, choose ripe soft fruit. Peel and puree or sieve. If pulp is not to be used immediately stir in 1 tablespoon of lemon or lime juice to retain colour.

Once again, if you have a fruit recipe you'd like to see here, send it to us and we'll add it to the collection!

Aumann Family Orchard Fruit Specialty Shop
150 Harris Gully Road, Warrandyte 3113, Victoria, Australia.
Ph: +61 3 9844 3464  Fax: +61 3 9844 1902
Email: info@aumann.com.au
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