Team Hamlin's favourite recipes from Ethiopia and Australia - High Tea for Hamlin
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High Tea
for Hamlin
l in S is t e r C ir c l e
Team Hamlin’s Ham
favourite recipes
from Ethiopia
and Australia
Thank you for being part of our Hamlin Sister Circle community!
o u f o r h osting
Thank y o r H amlin
e a f
a High T a r t of our
i n g p
and be e r Circle
S i s t
Hamlin
Thank you from Team Hamlin
Thank you for your kind support for obstetric fistula patients and Hamlin
Fistula Ethiopia. The Hamlin Sister Circle is such a wonderful community of
people showing compassion and standing together for their sisters in Ethiopia.
We remain committed to finish Dr Catherine Hamlin’s work and eradicating
this preventable, debilitating condition from Ethiopia.
It often only takes one surgery to resolve a condition that destroys a woman’s
happiness and livelihood. It costs $700 to fund a standard fistula operation at
a Hamlin fistula hospital. When a patient is discharged from a Hamlin fistula
hospital, dry and full of joy again, they leave with a new dress and money to
travel home.
Catherine loved High Teas - she was particularly fond of Ethiopian tea - and
hosted many guests throughout her 61 years in Ethiopia. Whether she hosted
princesses or patients, Catherine’s message remained the same: no woman
deserves to suffer the indignity of fistula.
We wish you all the very best with your High Tea festivities and thank you
once more for your wonderful support. In particular, we hope you enjoy
Catherine’s Lemon Drizzle Cake recipe.
Best wishes,
Thank you for being part of our Hamlin Sister Circle community!
Lemon Drizzle Cake
Dr Catherine Hamlin
During the communist rule of the 1970s, Dr Catherine Hamlin would bake
a cake each Sunday after church and take it to the jailed princesses,
relatives of the deposed Emperor Haile Selassie. Dr Hamlin delivered
home baked cakes and exchanged secret notes with the princesses
until they were finally freed after more than fifteen years in prison.
Ingredients Method
2 tablespoons (60g) butter Preheat oven to 180°C. Cream butter,
1 cup white sugar sugar and add lemon rind. Stir in eggs,
1 teaspoon of grated lemon rind add sifted flour with baking powder,
1 1/2 cups plain flour lastly add the milk. Mix well and fill a
1 teaspoon baking powder greased loaf tin. Bake for 45 mins to 1
1/2 cup milk hour. Remove from oven and leave in
2 eggs, whipped the tin, pour some juice and sugar over
1/4 cup of lemon juice and enough the top of the cake. When cool, turn out
sugar to sweeten the juice then pour the remaining juice and sugar
over the cake.
Thank you for being part of our Hamlin Sister Circle community!
Almond Biscuits
Dr Catherine Hamlin
Dr Hamlin loved to bake and did so often. These were her favourite, often
baked for visitors to the hospital and enjoyed on the back porch of her
cottage on the banks of the river in Ethiopia.
Ingredients Method
125g butter or margarine Preheat oven to 180°C. Cream the
1⁄2 cup sugar butter and sugar. Add beaten egg
1 egg and essence. Stir in flour and baking
1 teaspoon almond essence powder. Roll heaped teaspoons
1 1⁄2 cups plain flour of mixture into balls and place a
1 teaspoon baking powder sprinkling of slivered almonds on
A few slivered almonds each biscuit. Put on a greased tray
and bake for about 20 minutes or
more. They should be a light colour
and firm.
Thank you for being part of our Hamlin Sister Circle community!
Anebabero
Tigi
Tigist Aman is Hamlin Fistula Ethiopia’s Rehabilitation and Reintegration Manager.
Tigi and her team empower women who are recovering from their fistula injury.
Part of this recovery is sharing in a coffee ceremony, where women take a break
to connect over a cuppa and this traditional snack, Anebabero. “Anebabero is a
much-loved breakfast and coffee time snack, layered Ethiopian bread. It can be
prepared from teff, barley or maize flours. Anebabero is made from layers of softly
backed bread that are round and flat. The type of flour used gives it unique
flavour. It is very nutritious and healthy food.” - Tigi
Ingredients Method
A bowl of Teff Add yeast on the Teff powder mix with water and
1 tablespoon of yeast make a thin batter. Leave it covered for some time
2 – 3 tablespoons of berbere until the batter rises up. Bake one flat and round
(or Hamlin Spice) bread on a heated pan and remove when small
3 table spoons of butter or spots have formed on top. Bake a second one and
olive oil before it is cooked lay back the first bread on top.
2 teaspoons of salt Remove from the pan in a minute. Mix berbere,
salt and the melted butter or olive oil. Spread the
mix on the double layer of bread to finish the
Anebabero. Serve by cutting to even size pieces.
Thank you for being part of our Hamlin Sister Circle community!
Chiko (Ethiopian Chocolate)
Sintayehu
Surrounded by the beautiful gardens of Hamlin Fistula Ethiopia’s Desta
Mender, the Juniper Café is the ideal place to escape for lunch. It is a
not-for-profit café and hospitality training program for recovering fistula
survivors treated at Hamlin. 100% of profits support our Rehabilitation
and Reintegration program! Chiko (or Ethiopian chocolate) is a favourite
of Café Manager, Sintayehu... “We usually have it with coffee. It is loved
by most regions of Ethiopia, especially by people in the Oromiya and
Amhara regions. I hope you enjoy it in Australia too.”
Ingredients Method
250g besso (roasted and milled Mix all ingredients. Select which shape
flour of barley) you would like it in. Keep cool in mould
1 cup of melted hot butter for two days until hard. Cut into small
3 teaspoons powder coriander pieces and serve with coffee or tea as a
1 pinch of salt snack. Serve in small sizes, with some
salted popcorn.
Note: the ingredients for this
recipe may be difficult to find in
Australia.
Thank you for being part of our Hamlin Sister Circle community!
Friands
Ita Buttrose
Ita loves cooking this recipe, she says it is always a hit amongst her
friends.
Ingredients Method
185g butter, melted Pre-heat oven to moderately hot. Grease
1 cup almond or hazelnut meal 12 oval or rectangular friand moulds.
6 egg whites, beaten lightly Combine butter, almond or hazelnut meal,
1 1/2 cups icing sugar mixture egg white, sifted icing sugar and flour in
1/2 cup (75g) plain flour a large bowl, stir until combined. Divide
mixture among prepared pans and bake
for about 30 min- utes or until browned.
Turn on to wire rack to cool.
Thank you for being part of our Hamlin Sister Circle community!
Fresh Date and Pecan Cake
Dame Quentin Bryce
“The Hospital by the River translates the finest human values into
practice every day; love, compassion, care and kindness. This recipe was
given to me by my pal, Susan Gallagher, the best cook I know. She is the
perfect hostess and is always happy to share the most delicious treats
she finds in obscure books.” - Dame Quentin Bryce
Ingredients Method
4 egg whites Beat egg whites very stiff and gradually
230g sugar beat in sugar. Add fresh dates, stoned
3/4 cup fresh dates removing any detaching skins. Add dried
1/2 cup dried apricots, chopped apricots and pecans, all chopped into
1 cup pecans, chopped large pieces. Fold together and spoon
300mls whipped cream into a buttered 20cm torte tin. Bake
in 170°C oven for 35-40 mins or until
Note: Do not use dried dates but buy skewer comes out clean from the centre
them fresh from the local fruit shop and of the cake. Remove from oven, run a
freeze them. Take them straight out of knife around the inside of the collar and
the deep freeze to use for this cake. By cool. Remove collar and top with stiffly
the time they are stoned and chopped whipped cream and stoned fresh dates
and the egg whites beaten they will be and toasted pecans.
sufficiently thawed out for use.
Thank you for being part of our Hamlin Sister Circle community!
Poppy Seed Strudel
Dame Quentin Bryce
“When I first met Catherine, straightaway I saw shining through the
qualities and attributes which made her one of the most loved and
admired women in the world. This recipe for Poppy Seed Strudel was
given to me 50 or so years ago by Magda who taught me so much about
food and cooking and entertaining. This strudel is perfect with coffee for
morning tea.” - Dame Quentin Bryce
Ingredients Method
Preheat oven to 190C. Brush each filo sheet with
4 sheets of filo pastry
warm butter. Lay 4 sheets on top of each other.
100mg of ground poppy seeds
Create the filling by mixing ground poppy seeds,
1 cup sugar
a cup of sugar, grated apples and sultanas,
1 cup grated apples
grated lemon rind, and a tablespoon of melted
1 cup sultanas
butter. Mix well. Place mixture on one end of filo
1 grated lemon rind
pastry. Roll filo, place on buttered tray. Brush
Butter (melted)
strudel with more melted butter, sprinkle lightly
Icing sugar and fresh
with sugar and bake in centre of oven for 40
whipped cream (to serve)
minutes. Serve hot sprinkled with icing sugar
and fresh whipped cream.
Thank you for being part of our Hamlin Sister Circle community!
Chicken Marbella
Amanda Keller OAM
“The work Hamlin Fistula Ethiopia does is incredible. The difference they
make to the lives of women and their families is remarkable. Hats off to
everyone who works tirelessly on this important cause.”
One of Amanda’s favourites, when hosting a dinner party is this Chicken
Marbella, by Yotam Ottolenghi. “Yotam Ottolenghi suggested I cook this
when I have people over for dinner. It’s now a staple in our household!”
Ingredients Method
8 chicken legs, drumstick and thigh Place the chicken in a large, non-reactive bowl and add
attached, skin on (2kg net) all of the ingredients, apart from the wine and date
5 garlic cloves, crushed molasses, along with 3/4 teaspoon of salt and a good
15g fresh oregano, torn, plus extra for grind of black pepper. Gently mix everything together,
garnish cover the bowl and leave in the fridge to marinate for
3 tbsp red wine vinegar 1 to 2 days, stirring the ingredients a few times during
3 tbsp olive oil the process. Preheat the oven to 180C. Spread out the
100g pitted green olives chicken legs on a large baking tray, along with all the
60g capers, plus 2 tbsp of their juices marinade ingredients. Whisk together the wine and
70g, Medjoul dates pitted and quartered molasses and pour over the meat. Place in the oven
lengthways and cook for 50 minutes, basting 2 or 3 times, until
2 bay leaves the meat is golden brown on top and cooked through.
120ml dry white wine Remove from the oven, transfer everything to a large
1 tbsp date syrup or treacle platter, sprinkle over some freshly picked oregano
Salt and black pepper leaves and serve.
Thank you for being part of our Hamlin Sister Circle community!Lamington Ice Creams
Lisa Wilkinson AM
“I am so happy to be supporting the work of Hamlin Fistula Ethiopia.
I first met Dr Hamlin in 2012, and was overwhelmed by the passion and
dedication she’s shown to her life’s work. Without the help of Hamlin
Fistula Ethiopia’s dedicated team of field staff, thousands of women
would face a lifetime of struggle and exclusion. With the help of surgery,
counselling and after-care, they can finally move on with their lives.”
Ingredients
400ml can coconut cream, shaken lightly before opening
1/3 cup cashew butter
1 teaspoon pure vanilla extract
1 tablespoon rice malt syrup
200g dark (85-90% cocoa) chocolate, chopped into small pieces
1 1/2 cups desiccated or shredded coconut
1/3 cup raspberry jam
Note: If you’re serving these straight from the freezer, let them sit out for
2-3 mins to thaw slightly and they’ll be crunchy on the outside and soft and
smooth on the inside.
Thank you for being part of our Hamlin Sister Circle community!Method Line a 22 cm square brownie tin with baking paper. Pour the coconut cream into the prepared tin and place in the freezer for 2-3 hours until frozen. Remove the coconut cream slab and break into shards using a masher or the end of a rolling pin. Pulse the shards in a food processor until they resemble a fine powder. Add the cashew butter, vanilla extract and rice malt syrup and process until smooth and fluffy like ice cream. Pour the mixture back into the tin and smooth the top with a spatula or palette knife. Freeze for 1-2 hours until the mixture is firm to the touch but not rock solid. Melt the chocolate in a bowl in the microwave (or in a heatproof bowl over a saucepan of boiling water, making sure the base of the bowl doesn’t touch the water). Put the coconut into another bowl. Remove the ice cream from the freezer and slice into 36 small squares. Spread 18 squares with a thin layer of jam. Place the remaining squares on top to make ‘sandwiches’. Using two forks, or a toothpick, gently dip the squares into the melted chocolate, coating all sides, then dip in the coconut until covered, placing them on a lined tray as you go. Store in the freezer in a sealed container for up to 3 months. Thank you for being part of our Hamlin Sister Circle community!
Coconut and Cardamom Balls
Maeve O’Meara
Maeve O’Meara is our favourite TV chef and best-selling author. Here she
shares her favourite sweet treat which is super easy and quick to make.
Ingredients Method
Mix 200g of coconut and the remaining
250g desiccated coconut
ingredients in a bowl. Heat a non-stick
395g tin sweetened condensed milk
frying pan over low heat and add the
10 cardamom pods, no husks, seeds
mixture to the pan. Stir until the mixture
ground to a powder
starts to dry and rolls easily into
Handful pistachios, crushed
a ball. Remove from the heat and leave
until cool enough to handle. Place the
remaining coconut on a plate. Using damp
hands, roll the mixture into balls and then
roll in coconut. The balls can be stored in
the fridge for up to a week.
Thank you for being part of our Hamlin Sister Circle community!Date Almond and Chocolate Meringue
Maeve O’Meara
Recipe by Pip Fagan, featured in ‘Food Safari Elements – Earth, Fire and
Water’ by Maeve O’Meara. “I’m a huge supporter of the extraordinary
work of Dr Catherine Hamlin who is one of the pioneers of surgery to
help women with this debilitating problem. Get behind this... read up and
help change lives.” - Maeve O’Meara
Ingredients Method
6 egg whites Preheat the oven to 180°C. Beat the egg
200g sugar whites until stiff peaks form. Gradually
100g almonds, chopped finely or add the sugar and beat until glossy and
coarsely blended thick. Fold in the almonds, chocolate
200g good-quality chocolate, chopped and dates. Lightly grease and line the
200g dates, pitted and chopped base and sides of a 22 cm springform
crème fraiche to serve pan. Spread the mixture evenly in the
pan. Bake for 45 minutes, then turn the
oven off and leave the door ajar until
cool. Serve with crème fraiche.
Thank you for being part of our Hamlin Sister Circle community!Vegetarian Shepherd’s Pie
Michelle Bridges
“Catherine Hamlin is a long-time hero of mine; her life’s work is in
supporting women and her selflessness is so humbling. Without her
efforts, thousands of women would not be able to participate fully in their
communities, and my 12WBT Team and I are proud to support Catherine in
turn. This recipe is a fave in our 12WBT community, and we give it to the
Sister Circle community with much love xxx” - Michelle Bridges
Ingredients 1 Zucchini (101g), finely chopped
4 Tomato (668g), chopped
190g Dried Red Lentils 3 Tablespoons Tomato Paste (60g)
1 Cups Liquid Vegetable Stock (250g) 1 Teaspoon Curry Powder (2g)
1 Sweet Potato (500g), peeled & 1 Teaspoons Ground Cumin (2g)
chopped 1/2 Teaspoons Ground Turmeric (1g)
2 Potato (246g), peeled & chopped 1/4 2 Teaspoons Reduced Salt Soy Sauce
Cups Low Fat Milk (65g) (10g)
1g Olive Oil Spray 1/4 Cups Flat Leaf Parsley (10g),
2 Onion (178g), finely chopped chopped
2 Carrot (122g), finely chopped 60g Parmesan Cheese, shaved
3 Celery Stalk (120g), finely chopped 1 Tablespoons Sesame Seeds (10g)
2 Cloves Garlic (6g), crushed
Thank you for being part of our Hamlin Sister Circle community!Method
Place the lentils on a large bowl and cover with cold water. Leave
to soak for 2 hours. Drain well.
Bring 250ml(1cup) water and stock to the boil in a large sauce-
pan. Add the lentils. Cover and return to the boil. Remove the lid
and reduce the heat to medium-low. Cook for 30 minutes or until
the liquid is absorbed. Transfer to a bowl.
Meanwhile, cook the combined potatoes in a saucepan of boiling
water until tender. Drain and return to the saucepan.
Add the milk and mash until smooth. Season with pepper.
Preheat oven to 200C (392F). Spray a large saucepan with oil and
heat over medium heat.
Add the onion and cook, stirring often, for 3-4 minutes or until
soft. Add the carrot, celery and garlic. Cook, stirring often, for
4-5 minutes.
Add the zucchini. Cook, stirring often, for 3 minutes or until soft.
Add the tomato, tomato paste, curry powder, cumin and turmeric
and season with pepper. Cook, stirring, for 1 minute.
Thank you for being part of our Hamlin Sister Circle community!e s e g u n a l o !
Am
T h a n k y o u
Catherine Hamlin Fistula Foundation
Locked Bag 20 Pyrmont NSW 2009 P 02 9440 7001
E hq@hamlin.org.au W hamlin.org.au
Mary F.Hamlin
Calvert and Sister Circle community!
ACN 58 159 647 499
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