OK Sushi

Doffy’s Anzac Biscuits

My late grandmother made the most amazing ANZAC biscuits. Fortunately, my sister sent me the recipe, and I am posting here to share with the world.

Mix Together:

  • 1 Cup Rolled Oats
  • 1 Cup of plain flour
  • 3/4 Cup of Sugar
  • 1 Curp of Special K
  • 1/2 Cups of Sultanas
  • 1/2 teaspoon of grated nutmeg

Melt Together:

  • 1 Tablespoon of Golden Syrup
  • 4 Ozs Butter or Marg


  • 1.5 Teaspoon soda bicarb and
  • 2 tablespoons of boiling water

Add this to the melted mixture. Stir into dry ingredients. Mix well. PLace heaped teaspoon onto greased trays and flatten with a fork. Cook them until they are golden brown.

Doffy said on the recipe ‘I always used Special K instead of coconut (the boys didn’t like coconut – which is authentic for Anzacs!)

Main entry continued


Broccoli & Bacon Quiche

Making a quiche is a great way to use up extra vegetables you have in the fridge, and also ensure you have lunches prepared for the week!

This is a simple one, that takes only a few minutes to prepare, but tastes great.


  • Big pot of thickened cream
  • Half a dozen eggs
  • Frozen puff pastry (you can make your own if you like, I’m lazy)
  • One head of broccoli, cut into florets
  • Some bacon rashers, diced
  • One large shallot (or a couple of smaller ones), diced
  • One tomato
  • Cheese to taste
  • Butter


Put the broccoli in a steamer, and cook until it’s tender. The crunchiness is up to you.

In the frypan, gently melt the butter, then add the shallot. Cook until it starts to go transparent, then add the bacon, and cook for a while.

In a mixing bowl, crack the eggs and whisk gently. Once they start to combine, add some cream. You want the mixture to be as tough to mix as a light pancake batter. If it’s too tough, add a dollop of milk.

Add the shallot and bacon from the pan to the mixing bowl and mix gently.

Grease a quiche dish with butter, liberally. Cover the bottom and sides with the pastry.

Place the broccoli florets over the bottom of the pastry, then pour over the egg mixture.

Place slices of tomato over the top of the mixture, and then sprinkle with cheese if you like.

Bake at 180ºC for about 30 minutes. You want it to be wobbly, but not wet, when you remove it from the oven.



Chilli Jam

We found some delicious-looking chillies at the market yesterday: perfect for making chilli jam!

A good chilli jam is sweet, but not too sweet, and leaves a delicious heat in your mouth. This recipe is my own concoction, although jaymis has a good alternative, sans tomato


  • 2 cans of diced tomatoes (I use roma tomatoes – cherry tomatoes would be a nice alternative)
  • 5 chillies (more or less – do what you think is right for your audience) – seeds removed and set aside
  • Garlic (I used 5 very large cloves – I suppose about half a standard-size garlic would be sufficient) – peeled and roughly chopped (chop it finer if you don’t like bits of garlic)
  • 3 tsp tamarind paste
  • 1 cup sugar (raw sugar works well – the more unrefined the better)
  • 1 cup red wine (I used some leftover tempranillo )
  • 1/2 cup fish sauce

Put all the ingredients into a largish saucepan, bring to the boil, then reduce the heat to very low. Cook for at least 2 hours, until such a time where you can see the mixture becoming non-runny.

Remove from heat, put into pre-boiled jars. Enjoy!


Wontons - Deliciousness

Last night I made a batch of fantastic wontons. These worked out to be quite cheap to make as well, and next time I’m going to make a much bigger batch, because they keep really well in the freezer.

Pork, Shrimp and Onion Wontons

  • 125g minced pork
  • 125g prawns (I just used the cheap little frozen ones)
  • 3 green onions
  • 1tsp soy sauce
  • 1tsp sesame oil
  • 2tsp chinese cooking wine
  • 1 1/2tsp minced ginger
  • 1tsp sugar
  • Wonton pastry (I bought Shanghai pastry – cost $1.20 for 40 sheets, which was the perfect number for the volume of ingredients)

Combine all ingredients except for the wrappers, mixing gently. Spoon one teaspoon-sized mound into the centre of a wrapper and seal (this is the tricky bit, so here is a video:)

Then deep fry and enjoy!


OK Sushi-Brand Lentil Burgers

A quick, delicious and healthy lentil burger recipe.


  • 1 cup brown lentils
  • 1 1/2 cups vegetable stock
  • 1 tsp. Cumin powder
  • 1 tsp. Coriander (ground)
  • 1 tsp. Paprika
  • Chili flakes to taste
  • 2 tsp. finely sliced lemon rind
  • 3 tsp. finely sliced fresh chili (or whatever you can handle)
  • 3 tsp. white sesame seeds
  • 2 tsp. tahini (I used cold pressed, but whatever)
  • breadcrumbs
  • 2 eggs
  • 2 cloves of garlic


Put the lentils in a saucepan with the stock, simmer on a low/medium heat until the lentils go a bit soft (keep them al dente though).

While these are simmering, mix the remaining ingredients (sans the breadcrumbs and eggs) in a mixing bowl.

Put the lentils in the bowl, mix, add the eggs then add breadcrumbs until the consistency is sticky. Place bowl in the fridge for a while.

When cool enough to handle, fly burger-shaped patties in oil for a while.




My flickr photos