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Salient. Newspaper of the Victoria University Students' Association. Vol 42 No. 11. May 28 1979

Cooking

Cooking

Cooking with Alfred

Since my last column and desperate plea to guage if anyone actually read my column, a survey (cunningly designed and executed) has been carried out on campus. Two people have admitted to reading my column, one actually cuts it out (it makes a good bookmark in cookbooks). So this week, for Jody and Andrew:

Sesame Seed Crackers

Have you ever thought how much a packet of crackers cost to produce? Well don't spread it round but it is my guess that the packet and other wrappings cost more than the crackers! They are easy to make and can be made while or following using the oven for something else (bread or muesli perhaps). You can play around with various flour mixtures and seed combinations (try poppy seeds too.) This recipe is my own. You may keep all copyright money and treat yourself to some camembert or gouda cheese to go with the crackers.

Things you will need

  • 2 cups white flour
  • 2 cups of wholemeal or rye flour
  • 1 teaspoon baking powder
  • ½ teaspoon of salt
  • about ¼ - ½ cup of sesame seeds (Ocean commodities is cheapest)
  • ¾ cup margarine 1 egg
  • 1 cup milk
  • 1 rolling pin (milk bottle will do)

Turn oven on to 425°C

Mix flour, salt and baking powder together, add sesame seeds.

Using two knives cut in margarine until it is the size of small peas. Beat egg lightly and, with milk add to dry ingredients. Knead only until dough sticks together.

Divide dough into smaller pieces (say quarters) and roll out thinly. Cut into biscuit shapes with a sharp knife then transfer to a baking tray. Prick dough with a fork and sprinkle salt (to taste — but start with quite a lot). Bake until brown (about 10 minutes). Let cool and transfer to an airtight tin

Discerning Dining

Now for something different (or 'novee' Russians might say.) You may have noticed [unclear: the] 'Annie's Pancake Parlour' in Willis Street has [unclear: hab] a change of name and is now 'The Izbah', [unclear: well] ton's first Russian-style restaurant. We paid [unclear: to] and found it 'orchan horror-show' (or very [unclear: hi] you prefer.)

Actually, the menu's not entirely Russian thisis probably a good idea as it allows a wide range of choices and Russian style dishes are available in most sections of the attractive, easy to-follow menu. The hard seats of Annie's [unclear: has] had some padding applied and some work has put in to transform the place into a [unclear: pscudo-log] (that's what 'Izbah' means.) Candles and [unclear: seeds] seating help create a romantic atmosphere [unclear: ya] can even order a birthday cake or a corsage [unclear: fro] your special lady' if you're that way [unclear: inclin] The music which drifted out from the kitchen along with the garlic aroma had a suspiciously 2ZM flavour about it - but a balalaika player may be too much to expect at this early stage.

The service receives top rating. The [unclear: waw] rives at your table with perfect timing and [unclear: but] out his role with that combination of [unclear: plca] corum and efficiency which is the hallmark of expert. (A potential disaster with the candle our table was handled with the minimum of [unclear: the] and bother, for instance.)

The fare on offer looked most attractive [unclear: has] we felt like eating our way through six [unclear: ccu] but opted for entree and main meal only, [unclear: tm] proved a wise move (apart from the financial problems involved) as the servings were generous. We ended up 'doggy bagging' portions of our main course and having them for lunch the next day.

The quality, however, more than matched the quantity with the Blenni Ribah (or fish [unclear: acb] pes) at $2.95 pronounced superb and the [unclear: CflJ] crepes at $3.25 (a real luxury but perhaps too much caviar), the Kiev Kotlet ($5.95) — [unclear: delicious] minced chicken seasoned and [unclear: breadc] bed, and Filet Pate at $6.95 (again, a little too rich if anything) all highly recommended.

Although people still wandered in looking for coffee and toasted sandwiches it shouldn't be too long before the new image of this place is established. From the free sherry before [unclear: es] ting to the after dinner mints to finish off we were impressed with the transformation.