In our resident newsletter, Community Connect we feature favourite recipes from our residents. We will continue to add recipes to this page.
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If you are a Link Wentworth resident and have a great recipe to share, please email email@example.com to be featured in the next newsletter.
Andrea’s Argentinian beef empanadas – December 2022 newsletter
Delicious, easy & great for entertaining. Feeds 4 people.
1kg lean beef mince meat
1 small onion finely chopped
2 tsp finely diced garlic
1 small carrot finely grated
1 tsp ground cumin
1 tsp oregano
2 tsp sweet paprika
1/3 tsp chilli flakes
Pinch of cinnamon
3 tbsp tomato paste
1/2 cup currants or small sultanas
1/2 cup roughly diced parsley
1 cup roughly diced pitted olives (Green or black)
3 eggs, hard-boiled diced
10 sheets of short cut pastry
1 egg, lightly beaten to paint the empanadas before baking
1 tbsp olive oil
Preheat fan forced oven to 180 degrees and take the short cut pastry from the freezer.
Place large frypan over high heat, add olive oil. When hot, add onion, cook for a few minutes or until lightly golden, add garlic, grated carrot, cumin, paprika, chili flakes, cinnamon and cook for 2 minutes. The aroma will fill your home. Add beef, break up with a spatula and cook until the meat is golden brown colour. Add tomato paste and currants and simmer for 5 – 10 minutes. Wait until the meat filling cools down and finish off by stirring through the parsley, diced olives and eggs, season with salt and black pepper.
Take one sheet of short cut pastry and cut out a 15/20cm circle; it could also be smaller for cocktail event. Place pastry in the palm of your hand, add a heaped tablespoon of filling in the centre of the pastry and join the two sides together with a drop of cold water to make a half moon shape stick together, then pinch the pastry together on the edges with a fork. Set aside on a baking tray lined with baking paper or slightly greased. Repeat the process, pastry and filling until there is no more. Do not eat the filling even if it’s tempting!
Before baking, brush empanadas with a little yellow egg and place them in the oven to bake for 25 – 30 minutes or until golden and pastry is cooked.
Enjoy a simple but delicious South American treat. Bon appétit!
Allison’s Caramilk Cheesecake – October 2022 newsletter
1 packet Malt O Milk biscuits crushed (or other biscuits you have)
4 tablespoons of butter melted
2 x 250g cream cheese (room temperature)
3/4 cup sour cream
1 x 180g block of Caramilk chocolate melted
3 teaspoons of gelatine powder, 1/4 cup hot water for gelatine
Optional for Decorations
250ml thickened cream
4 tablespoons of Dulce De Leche (thick caramel)
Caramilk Mini Eggs
1 x Caramilk Twirl refrigerated
- Prepare a round springform pan with aluminium foil on the base and close the side back up.
- In a food processor, crush the Malt O Milk biscuits to a fine crumb consistency.
- While that’s being done you can melt your butter either in the microwave or stovetop.
- When done, pour in the melted butter to the biscuit crumbs and stir through to cover all the crumbs.
- Press mixture into the springform pan base by using the bottom of a glass to smooth it out evenly across the base. Place into the fridge to set.
- While that’s in the fridge get your cream cheese into a mixing bowl and mix with an electric mixer on high until the mixture is smooth.
- Finely chop the whole Caramilk block of chocolate and place into a microwave safe bowl and microwave for 30 seconds. Take out and mix to assist with the melting process. Microwave again for 20 seconds take out and mix. If it still isn’t completely melted after stirring put it back into the microwave for another 10-15 seconds and stir again.
- Pour melted Caramilk into the cream cheese mixture with the sour cream and beat on medium speed until combined.
- Add the gelatine powder to the hot water and stir until melted and pour into the cheesecake mixture. Beat again until completely combined and pour cheesecake mixture onto the biscuit base and refrigerate until set. Leave in fridge for approximately 4 hours but longer is better.
- When set, run a warm knife around the edge of the cheesecake to loosen it from the edges. Unclip the springform pan and release the cheesecake.
Geoff’s bad to the bone pumpkin & ginger soup – June 2022 newsletter
Sweet potato 750g
Garlic bulb 1
Onion large 1
Chillies large 2 (optional)
Ginger 2.5cm thumb
Butter 2 tbspn
Nutmeg ground ½ tsp
Chicken or veggie stock, 5 cups
Salt and pepper
Fry up the onions, leeks, chilli and garlic. Fry up the ginger. In with the nutmeg. Add pumpkin and sweet potato. Add stock. Cook for 30 minutes. Blend the soup.
Sour cream or Greek yoghurt and coriander to serve.
Karen’s Fried Rice – March 2022 newsletter
This is a very easy, healthy meal.
- Fry onion and garlic.
- I fried up some pork in little pieces and some bacon. Fry carrots and some peas and a few other frozen veggies.
- Scramble some eggs and toss that through…
- Add the rice and stir through some oyster sauce, soy sauce and sesame oil.
- I like to add some chilli in too…
- Toss it all around, and done!
You can boil your own rice, or you can buy it already cooked in a packet and you just heat it up in the microwave. Makes for perfect rice.