What is your favourite national dish?
By 14missy
@14missy (3183)
Australia
March 26, 2007 11:27pm CST
We have so many different nationalities on myLot that I thought it would be interesting to share some recipes that are not only tried and true but unique to our particular country! I'll start by adding "The Great Aussie Damper!"This bread made by bush settlers may be baked on the open fire or in a regular oven. As is typical of hand-me-down recipes, there are as many versions as there are bush babies. One recipe we read says to use beer instead of milk, then wrap the dough around a stick and cook over an open fire.
2 cups self-rising flour
1/2 teaspoon salt
2 tespoons sugar
3 tablespoons butter
1 cup milk
Mix the flour, salt and sugar together in a bowl. Cut in the butter until fine crumbs form. Add milk to make a soft dough. Knead lightly on floured board until smooth. Shape into round loaf, brush with milk, and bake at 375 degrees F. for 30 to 40 minutes, or until the loaf makes a hollow sound when tapped.
2 responses
@misheleen73 (6037)
• United States
29 Mar 07
I am what is called a mutt !! I am really a mixed person..lol. I have recipes from German to Irish. I will give you something Cuban though in honor of my husband.. oh and it's yummy !!!
Ajiaco Ràpido
Quick Country Style Stew
1 to 2 pounds beef cut in small squares
2 potatoes
3 malangas
3 ripe plantains
1 sweet potato or yam
1 can tomato puree
1 teaspoon garlic powder
1 teaspoon onion powder
salt and pepper to taste
1 cube beef boullion, broken up
1 cube (or equivalent) ham boullion
1/4 cup of vegetable oil
In your pressure cooker, sauté the beef in the oil with the salt, pepper, onion and garlic powder, for about 5 minutes, turning so the beef won't burn. Take it off the stove and add the ham bouillon, beef bouillon, tomato puree, potatoes, yams, malangas, and plantains. Fill the pressure cooker with water to full mark as indicated. Put the lid on and let it cook (following pressure cooker manufacturer's instructions) for about 20 minutes.
Just in case you don't know what some of these things are :)
Malanga (Cuba), yautía (Puerto Rico), tannia (English West Indies), cocoyam, coco, tanier, lila, taro (names overlap with other similar tubers)
(Xanthosoma sp. -- Family Araceae) ...
Plantains tend to be firmer and lower in sugar content than dessert bananas and are used either when green or underripe (and therefore starchy) or overripe (and therefore sweet).
it is really good.. if you can't find malanga or are unsure about it.. it doesn't HAVE to have it !!
1 person likes this
@misheleen73 (6037)
• United States
2 Apr 07
thanks for BR and let me know if you make it and like it !!!
1 person likes this
@margieanneart (26423)
• United States
27 Mar 07
Yummy does that sound good. I have a lot of favorites, and I have posted them on mylot. My favorite would be the one passed down for a few generations from Jordan. It is simple, sause for speg. It's two cans of tomatoe sause, butter, garlic, and lots of slices of Am. Cheese (12 to 24). Melted and yummy too. I rated you another + for a great post. Keep it up Missy. Thanks.
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