Recipes

The aim of this page is to gradually accumulate the recipes used by our members, particularly those used on dive trips.

Recipe for Hot Tuna or Crab Dip

           Mix all in microwave proof small bowl and nuke 1min on high, stir, ditto until well mixed and hot.

WARNING: Don't boil or it will curdle (not aesthetically pleasing)   Serve with vegetable sticks, crackers or chips

Maryann Evett

STRING COOKIES

In Canada these are called Chocolate Macaroons.  I would watch my mother make them and, given my young age and inexperience with shredded cocoa nut, I thought they were being made from string.  You will see it is an old recipe by the units of measure.

Place the following in a large bowl and mix together:

3 cups of rolled oats
1 cup shredded cocoa nut
6 tablespoons of cocoa
1 teaspoon of vanilla
1 pinch of salt

Place the following in a saucepan and bring to a hard boil.

2 cups of white sugar
1/2 cup of vegetable shortening such as Copha
1/2 cup of milk

Now add the liquid to the dry ingredients, stir well and spoon small mounds onto waxed paper and allow to cool. 

You will have to be quick about this as the mixture solidifies rapidly once cool and you can end up with one giant string cookie instead of a dozen.

If my Mom finds out I gave this recipe away....well let's just say I won't be very popular in the Northern Hemisphere any more.

Peter Morrison

THE ANN STORRIE "NEVER TO BE REPEATED, SERIOUSLY OOEY GOOEY DOUBLE CHOCOLATE PAVLOVA" (Made with sugar, not salt)

I made the pavlova base with ingredients in strict accordance to the recipe - even weighed the eggs:

 6 x 59g eggs

Pinch cream of tartar

1 2/3 cups castor sugar

1 tbs cocoa

2 tsp cornflour

1 tsp vinegar

1 tsp vanilla extract

 Preheat fan-forced oven to around 145 degrees.

Line a baking tray with baking paper and draw a 20cm circle on it.

 Whip the egg whites with cream of tartar until soft peaks form. Give the yolks to the dog.

Add the castor sugar gradually and keep beating for 5-10 mins until thick and glossy.

Sift cocoa and cornflour and add to egg whites with vinegar and vanilla.

Spoon mixture into the circle on the baking paper - pile up, smooth off and decorate sides with spatula.

 Bake for 20 mins - watching closely for at least the first 15 mins. Answer the phone for the next 5 mins or so and come back to a completely cracked pavlova - sides and top popping off. (Would have worked with salt).

Lower heat to 110 degrees and bake for another hour. (The recipe says 1 hr, 40 mins).

At this point, take out pavlova 'cause the top has come away completely and you're frightened the inside will harden too much.

 Lift the top off and resist giving the whole thing to the dog. Inside is still too gooey, so put it back in the oven (minus the top) for another 1/2 hour.

Cool in the oven. Attempt to remove from the paper and place on a serving plate.

Scrape up the pieces bit by bit and roughly form a circle with the hard bits. (Leave the base still sticking to the paper - peel it off and give it to the dog later)

Spoon the gooey innards into your outer shell bits, reheat oven to 110 and put it back for another 10 mins cause it still looks too gooey.

 Now comes the fun part.

Whip 600ml double thick cream with 4 tsp cocoa till really thick. Melt about 100g dark chocolate (give or take 90g according to taste) and fold into cream.

Remove cooled pavlova from oven and squidge down the gooey innards. Spoon half the cream into the middle.

Replace top that is now also cracked into 3 and pack down. Spoon the rest of the cream mix over the top of the top and sprinkle with grated chocolate.

When serving, keep a straight face and don't bring in the sledge hammer to chisel the hard bits off the serving plate.

When eaten, give the plate to the dog. After he's licked it around the garden for 2 days, throw the plate out 'cause even the dog can't clean the ooey gooey pavlova off the bottom.