Easy Ukrainian Borsch Aussie style

Borsch is not specifically an Aussie Christmas recipe but is always used as part of the Ukrainian Christmas meal so I'm placing it on this Christmas blog.
Borsch is a wonderful soup that you can eat hot in the cold months or cold in the hot months. Cold borsch is really very refreshing during hot weather because of its tartness. This recipe is easy and quick to make. As everyone says "borsch is best eaten the day after it is prepared". By doing this you give the flavours a chance to 'marry'. I know some people add sugar to sweeten their borsch but as far as I am concerned it is not a sweet soup but a tangy one. The vegetables give the borsch the sweetness it needs by cooking them in the stock pot. I don't use stock cubes but some people use them instead of boiling the bacon bones. If you want a meatless borsch just omit the bacon bones and add a packet of mushroom soup to the borsch towards the end of the cooking time and simmer for1 hour only.

1 large potato
1 large carrot
1 large onion
2 large beetroots
1 cup saurecraut
tabsp tomato paste
tin of diced tomatoes
tin baked beans (optional)
couple of cloves of garlic
bacon bones
sprig of bay leaves
6-10 black peppercorns
bunch of parsley
teaspoon salt

Place all ingredients in a stock pot and cover with water. Stir from time to time.
Bring to boil then simmer gently for 1 1/2 hours. Remove any scum off the top.
Cool. When cool enough to handle dice potato, carrots, onion.
Either grate beetroot or finely dice.
Remove parsley and finely dice tops, return to pot.
Take bacon off bacon bones and give bones to dog who will love you for ever.
Stir everything, adjust seasoning, bring to boil again, cover and leave to stand till the next day.

To serve hot
gently heat to simmer, put a ladle or 2 into bowl and top with sour cream.

To serve cold
don't reheat and don't add sour cream, just enjoy.

Banoffee

This is such a yummy Chrissy treat from Pommy Land that can be enjoyed any time.
I tasted my first one this year and was suitably impressed.
Base
1 250gm sweet biscuit such as granita or nice
250 gm melted butter
Put these 2 ingredients in a food processor and blend well
Spread and press the mixture amongst 6 8cm round tins and refrigerate.
Filling
1 395gm tin sweetened condensed milk
1/3 cup tightly packed brown sugar
50gm butter
Over low heat stir these ingredients for 15mins but do not boil, until caramel thickens

Pour filling over biscuit bases and chill for an hour or so
When cool slice bananas on top of each pie and place some cream.
Top with a slice of banana or strawberry.

Alternatively
Place the biscuit base in a small ramekin or glass and continue with the recipe

Aussie Xmas Slice

Living in Australia we very rarely have a "white Christmas" so I thought it appropriate to have a "muddy Christmas". See what you think of this version.

125gm chopped dark chocky
200gr butter
1 tabsp crunchy peanut butter
1 teasp vanilla essence
1 3/4 cups caster sugar
4 eggs
1 1/2 cups plain flour
1 cup milk choc bits

Method
melt dark choc & butter
add peanut butter
vanilla essence, sugar
and beaten eggs once cooled slightly.
stir in the flour and choc bits
Spread evenly into greased 18cmx28cm tray and bake 160 deg for 40mins

cool and cut into slices

Christmas Cake

This recipe is the easiest recipe to make for a Christmas Cake that I have ever come across.

I make several of these every year to give to friends as Chrissy presents.

It is always a great success.

410gr tin crushed pineapple

500gr mixed fruit

125gr butter

1 cup raw sugar or

½ cup brown sugar & ½ cup raw sugar

1 teasp mixed spice

Boil this mix for 3 minutes and allow to cool

Once the mixture is luke warm add the following:

Mix in1 teasp bicarb to above mix

2 well beaten eggs

1cup plain

1 cup SR flour

2 teasp baking powder

or

2 cups SR flour

Line 20cm round tin

Mix this well and pour into tin.

I usually decorate the top with walnut halves and glace cherries or glace pinneapple

Optional

You can add 1/2 a cup chopped walnuts through the mix

or extra glace cherries

Bake mod oven – 180 deg

1½ -2hrs

Time may be needed to be extended if so reduce down to 160 deg and cover top with baking paper

If you want to you can drizzle the cake with sherry while it is still warm.

ENJOY!

photo to come