Lunch Lady Magazine Issue 3

FIVE-CUP LOAF By Kylie, OBUS This recipe was given to me yonkers ago by my good friend’s mum. It’s a total mix-and-match recipe, so you can pretty much always cobble it together if you’re low on supplies. I’ve made this loaf so many times! It always turns out a little differently but works every time, and the easy proportions make it so simple to remember. • 1 cup self-raising plain or wholemeal flour (whatever is in the pantry)• 1 cup cereal or grains (e.g. oats, crushed Weet-Bix / bran)• 1 cup white or raw sugar (use a little less if you use brown sugar or honey instead)• 1 cup milk or yoghurt (soy milk works too)• 1 cup fruit, wet or dry (e.g. mashed banana, rhubarb,apples, sultanas—whatever you like!)• nuts or seeds, optional…

HUEVOS CAMP-CHEROS • 1 large red onion• 2 red capsicums• 2 whole green chillies• big splash of olive oil• 2 cloves garlic, crushed• 1 can crushed tomatoes• 1 can black beans, rinsed and drained• 1 tbsp ground cumin• 4 eggs• handful of feta, crumbled• 1 avocado, sliced 1. Place onion, capsicums and chillies on a grill above the fire. Grill for about 20 minutes, turning often so they are lovely and dark on all sides. 2. Take veggies off the grill and allow to cool slightly. 3. Remove capsicum seeds, and then peel and roughly chop. 4. Peel onion and roughly chop, and then remove seeds from chillies and roughly chop. 5. Place a large cast-iron skillet onto the hot coals. 6. Heat olive oil, add chopped capsicum, onion and chillies to skillet, and cook until soft. 7.…

[ Koori elder Uncle Herb Patten is a gumleaf virtuoso. ] [ Now 73, he’s been making leaf music since he was five. ] “I first heard the gumleaf played in Newmerella, a small fringe settlement where I lived, six kilometres east of Orbost, Victoria. It was in 1948 when I was five years old that I first heard my great-uncle Lindsay [Hobbs] Thomas play a few tunes on the gumleaf. It was an experience I’ll never forget. "I can still remember it very clearly today. I heard this noise like a bird call and I saw Uncle Lindsay pick a gumleaf from a tree. At that time I did the same as he did and that is when I first made a sound on the leaf. It blew me out. I…

VEGGIE ORZO SOUP • large knob of butter• 1 onion, finely chopped• 2 carrots, finely chopped• 2 sticks celery, finely chopped• 2 cloves garlic, crushed• 2 stock cubes• 1L / 2pt water• small bunch of kale, finely chopped (or big handful of baby spinach)• two sprigs of woody herbs such as rosemary or thyme, finely chopped• 1 cup orzo 1. In a medium saucepan over a gentle heat, melt butter and cook onion, carrots, celery and garlic. Stir occasionally, until soft. 2. Add kale, herbs, orzo, stock cubes and water to saucepan. 3. Bring to a boil and then reduce heat. 4. Simmer uncovered for 8–10 minutes or until orzo is tender. 5. Season to taste and serve in camp mugs. Q. What is skimming stones called around the world? A. Australia -------- skimming stones Bulgaria ---------- frogs Croatia ----------…

On one dark, rainy night, down the end of a long, dark road is a long, dark, narrowing path. At the end of the long, dark, narrowing path is a lone, dark house. And the lone, dark house has a single, dark door. Behind the single, dark door is a long, dark hallway. At the end of the long, dark hallway are tall, dark stairs. At the top of the tall, dark stairs is a small, dark door. Behind the small, dark door is a dark, empty room. In the dark, empty room is a small, dark closet. Inside the small, dark closet is an old, dark chest. In the old, dark chest is a small, dark box. And in the small, dark box is … a pink marshmallow!…

MILLI VANILLI MARSHMALLOWS For the marshmallows: • 3 tbsp gelatine powder• 1/2 cup water• 2 cups sugar• 1/2 cup glucose syrup• 3/4 cup water• 1/4 tsp salt• 2 tbsp vanilla essence For the dusting mixture: • 1/4 cup icing sugar• 1/4 cup cornflour 1. Spray a lamington tin (30 x 20cm or 8 x 11") with non-stick spray (or brush lightly with vegetable oil). Line with plastic wrap, smoothing out the wrinkles if you can, and then set aside. 2. In a small bowl, mix together gelatine and the 1/2 cup of water—it will look a bit like wet sand—and then set aside. 3. In a medium saucepan, combine sugar, glucose and remaining water. Bring to a boil over high heat but don’t stir. 4. Boil the mixture until it reaches 120°C / 212˚F. If you don’t have…