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Comfort food

Google's top 50 recipe searches for 2009 take us way back to the days when we were scolded for staring at an Asian person, when anything that wasn't of British descent was fit only for animals, when wine was for alcoholics. The search for a pancake recipe tops the list! And sure, there is a smattering of what may have been known once as wog food, but these Italian dishes have long been part of Australia's everyday cuisine.

Here's the top 50: pancake, banana cake, banana bread, scone, pumpkin soup, chocolate cake, quiche, cheesecake, cupcake, Anzac biscuit, playdough, potato bake, fried rice, tiramisu, carbonara, pavlova, apple crumble, lamb shanks, meatloaf, butter chicken, pizza base, rocky road, pizza dough, sausage roll, damper, rum balls, paella, osso bucco, toffee, apple pie, sangria, bruschetta, lasagne, crepe, trifle, garlic prawns, potato salad, frittata, french toast, beef stroganoff, pasta salad, carrot cake, shortbread, chicken soup, caramel slice, gnocchi, sushi, nachos, white Christmas and pad thai.

How is it that scone comes in as the fourth-most-Googled recipe? Well, I suppose that few of the glitzy new cookbooks contain a recipe for scones or pancakes or Anzacs or quiche. As well, most Australians these days have easier and quicker access to the internet than they do to a bookcase of cookbooks.

To save you all the trouble here is my very own scone recipe: five cups of self-raising flour, half a can of lemonade and more as required, one 300ml carton of ordinary cream, mix with a knife, roll out and cut into rounds, place together on a greased tray and bake in a hot oven for 10 to 15 minutes (depends on your oven).

Can you offer a tried-and-true recipe for any of the top 50 to lighten the load for Google? And are there any surprises for you in the top 50?

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Date: Newest first | Oldest first
My favourite recipe goes something like this - (press autodial) ring ring, yes, can I book a table for two for tomorrow night, yes, just two people thanks, 8pm. thankyou (push button to turn phone off, shower lightly, pat dry, dress and garnish appropriately and serve with suitable wine with a side of conversation)
Posted by King Idiot, 19/03/2010 9:36:01 AM, on The Herald
Anzac biscuits are rubbish - the poor Anzac soldiers deserved better than a combination of rolled oats and golden syrup) or whatever is in them), then baked until texture of a bin lid. Ghastly stuff. I'd rather have a cold choko pie than eat an Anzac biscuit. Everything else on your list is good though (pizza base will need some fresh tomatoes and mozzarella).
Posted by Baloo, 19/03/2010 9:47:18 AM, on The Herald
Ah Baloo, have you never had a sublime Anzac biscuit? I've had many, although some are more and less sublime than others. I am particularly fond of those that are chewy rather than brittle.
Posted by Jeff Corbett on 19/03/2010 9:50:41 AM
Jeff you need to find a good recipe for turkey as the couple i bred for you are now 6 weeks old (bantam size) and will be ready to go soon.
Posted by chaff and oats, 19/03/2010 10:02:05 AM, on The Herald
But do I have to eat them C&A? Might not a gobbler and his hen rollicking around the backyard be a neighbourhood attraction?
Posted by Jeff Corbett on 19/03/2010 10:03:59 AM
jeff a recipe, the breakfast of champions...cigarettes and coffee, been doing it most of my life and I still reckon I'm a champion bloke.
Posted by suzhousid, 19/03/2010 10:14:23 AM, on The Herald
Your blogs suggest that you indeed a good bloke, suz, so it's a shame you're still on the gaspers. If you were really aware of the trauma I endured in the surgical and radiation treatment of my throat cancer you would not have another cigarette. As I lay on a hospital bed breathing through a plastic tube jutting from my neck, a tube that was too small, it was very clear to me that decades of smoking, and enjoying smoking, was not worth 10 minutes of that. Sorry about the lecture, suz, but I would be truly delighted if my story encouraged you to give it up!
Posted by Jeff Corbett on 19/03/2010 10:26:23 AM
Jeff - I reluctantly concede I may have had the very rare moist Anzac biscuit - but surely no one could rate them as a preferred favourite with whatever else is available,and if the populous had to rate the 50 above, it would have to rate low (apart from nostalgia buffs ie. like the ones grandma made when they were 10 etc). My daughter eats playdough but not sure if it should be in the top 50! My grandmother would make a concoction of sponge cake, jelly and strawberries then put it in her ear. When I would ask what she was doing she would yell: "You'll have to speak up, I'm a trifle deaf." [I just put that in as a distraction as there appears to a war brewing between Scott H and Buell on yesterday's post]
Posted by Baloo, 19/03/2010 10:44:41 AM, on The Herald
And a welcome distraction it is too, Baloo. I can only hope it calms our esteemed bloggers Buell and Scott!
Posted by Jeff Corbett on 19/03/2010 11:16:22 AM
You are welcome to keep them alive Jeff however determining their sex at present is too hard and will be for a while.If they are to live with your chooks a couple more weeks of growth may be better when both lots will be of similar size.
Posted by chaff and oats, 19/03/2010 10:48:47 AM, on The Herald
How do they go for noise, C&A? Will my neighbours continue to be happy? And do they destroy vegie gardens?
Posted by Jeff Corbett on 19/03/2010 11:18:26 AM
I would think a prerequisite for comfort food is that you eat it warm and it is possible to eat it without teeth (such as mashed potato, scrambled eggs etc). I hear that Keith Richards has a chef on call 24/7 to make him his fave comfort food, Shepherd's Pie.
Posted by stevo106, 19/03/2010 10:49:22 AM, on The Herald
Jeff there are some things you can do to garlic prawns to enhance what can be a somewhat mundane dish.Use half olive oil and butter rather than just oil (or butter) Grate your good quality garlic with a microplane grater (as much as you like )and add it to the oil/buttermelted over low heat.I always put finely chopped scallion (erroneously called shallots by most people) chopped chili, a splash of dry white wine,a squeeze of lemon and a pinch ofsalt/pepper into each ramekin then pile in the green prawns ,pour over the oil butter garlic mixture and put into hot oven until prawns are opaque.The punters will eat all of it-so give them good bread to mop up.When are we going to have a wood-fired oven blog? I'm having the inaugural fire -up at Easter in ours
Posted by Snooze, 19/03/2010 10:59:47 AM, on The Herald
You're a dab hand in the kitchen Snooze! I'll talk to my kitchen gofer about her availability in a weekend or so to knock up your garlic prawns. My woodfired oven will be ready for Easter too! Have foundations ready, bricks, special cement and big bags of perlite on hand, and this morning on my way to work picked up the chimney and smoke-catching stainless steel mechanism from a fabrication workshop. We should have a cook off?
Posted by Jeff Corbett on 19/03/2010 11:21:24 AM
Not a single mention of rocket & balsamic? No wonder Neil Perry is doing it tough!
Posted by Scott Hillard, 19/03/2010 11:04:38 AM, on The Herald
4 cups self raising flour. 2 tablespoons melted butter, and 6 cans beer. Place flour, butter and 1 can of beer in bowl, mix it all up, place in oven 180degrees C for 35mins. Drink the other 5 beers. Beer damper - easy, delicious, and involves beer. It's got everything
Posted by fista, 19/03/2010 11:42:13 AM, on The Herald
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Jeff Corbett
Bend the online ear of the Hunter's most provocative columnist.

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