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Friday, February 29, 2008

Hummingbird Cake

This recipe has been a family favourite for a long time. Most people have their own variation of this time tested cake and this is mine. I like to serve it with either a lemon and cream cheese frosting or else with some shredded coconut and brown sugar baked on top of the cake.


1 3/4 cups SR flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground mixed spice
1 cup brown sugar
1/4 fresh pineapple, cored and diced (can use canned)
2 ripe bananas, mashed
1/2 cup desiccated coconut
1/2 cup pecans or walnuts
1 cup sunflower or vegetable oil
2 eggs, lightly beaten

Preheat oven to moderate or 180 C. Grease and line a 23 cm square cake tin. Sift flour and spices together into a large bowl. Stir in the sugar, pineapple, bananas, coconut and nuts. Fold in the oil and eggs and mix until well combined. Spread mixture into cake tin and bake for around 35 - 40 minutes or until a skewer comes out clean when inserted into cake. Cool in the pan for about 5 minutes then turn out onto a wire rack to completely cool. Either dust with a little icing sugar or ice with a lemon and cream cheese frosting.
To make frosting, beat some icing sugar and cream cheese together with an electric mixer. Gradually add some lemon juice until you get a nice fluffy consistency. Spread over cooled cake.

Wednesday, February 27, 2008

Coconut Mango Cake

This is a recipe that a girlfriend served up as dessert one night and although it is really an afternoon tea cake, it went down really well with her guests at dinner. She served it with vanilla icecream and a bowl of whipped cream on the side. I have made this exactly as the recipe says and I have also made it with half sugar and half splenda and that was just as tasty. I haven't made it entirely sugar free yet but will try that as well and let you know how it works out.


1 1/2 cups SR flour
3/4 cups caster sugar
1/2 cup dessicated coconut
3/4 cup light sour cream
2 eggs, lightly beaten
1 teaspoon vanilla essence
425 g can mangoes, drained and chopped (can use fresh or frozen)
1/2 cup slivered almonds
1/4 cup shredded coconut

Preheat oven to moderate. Lightly grease and line a 22 cm round cake tin. Sift flour into a large bowl and then stir in sugar and dessicated coconut. In a jug, whisk together sour cream, eggs and vanilla essence. Lightly fold into flour mixture together with the mangoes. Pour into cake tin, smoothing the top. Sprinkle with the shredded coconut and almonds. Bake for around 45 - 50 minutes or until springs back when lightly touched. Let cool in the tin for about 5 minutes before turning onto a wire rack to cool completely. Cut into wedges to serve. Serve with either or both ice cream and cream. Store in an airtight container.

Tuesday, February 26, 2008

Summer Punch

I can still remember this punch recipe that my mum always made whenever we were having kids around from our youth group, especially whenever it was a pool party. It has always been a family favourite and you will love it too as it has no alcohol in it so safe for anyone to drink.


3 cups strong black tea
3/4 cup lemon juice
2 cups pineapple juice
1 cup orange juice
1 cup sugar
2 lt lemonade
1 lt dry ginger ale
750 ml apple juice
200 ml grape juice
fresh mint sprigs

Just before you are ready to serve add lots of ice. This makes approx 5 litres so if you are having a large party just double the amount.

Queensland Punch

This is an easy alcohol free punch that is ideal for teenager's parties or for when you just want to serve a refreshing summer drink. I always make this is large quantities whenever having a large party with lots of young ones attending. I use Golden Circle brand juices and fruit salad but you can use any others.


1 x 850 ml can of pineapple juice
1 x 850 ml can sunshine punch
1 x 450 g can of fruit salad
1 lt bottle of lemonade
juice of 3 lemons

Combine all ingredients together except the lemonade. Add orange and lemon slices and some sprigs of fresh mint. Just before serving, add lots of ice and the lemonade. You can also add a bottle of dry ginger ale to give it a slightly different taste.

Sunday, February 24, 2008

Meatballs Italian Style

If you talk to italians, they all have their own secret recipe for these all time classic meatballs. Most say it is in the sauce that you simmer them in but some say it is in the meatballs themselves. This recipe was given to me by a friend of mine who had seen it on a television show and decided to make them. Of all the ones I have been given I think they are so delicious that you will keep making them again and again once you have tried this recipe. When using either fresh or dried herbs, I always think it is a matter of choice how much you add to a recipe.


250 g good minced steak
250 g minced pork
small pkt pine nuts
1 red onion (or brown will do)
2 eggs
1 carton (approx 200 - 250 g) ricotta cheese
zest of 1 lemon
2/3 cup fresh breadcrumbs
small amount each of fennel, rosemary and basil (fresh is best)
parmesan cheese- grated
1/2 teaspoon sea salt
cracked black pepper- to taste
Tomato sauce - recipe below

Put all ingredients into a very large basin and using your hands, mix thoroughly through. When all ingredients are blended together, make small balls about the size of a large walnut and drop into hot oil in a large frypan. Shallow fry is the best way to go with these and don't over crowd the pan when cooking. Cook for a few minutes then turn over. Don't overcook them. Take out and place on paper towels to drain off any oil then place in tomato sauce mixture and cook on top of stove in a large saucepan for approx 20 minutes or until the sauce flavours really seep into the meatballs.

Tomato Sauce:
2 cans of really good crushed tomatoes or homemade sauce
1 dessertspoon brown sugar
1/4 - 1/2 cup red wine
1/4 cup wine vinegar

Boil these all together on top of stove and let reduce, add some water and continue this way, adding small amounts of water until you have been cooking about 3/4 hour.

Saturday, February 23, 2008

Healthy Wholemeal Apple Muffins

Muffins are such a favourite in Australia and everyone has their own prefered recipe for them. They are really just cup cakes that are a heavier mixture and made larger. I often either substitute sugar for Splenda or else use half sugar and half Splenda. Splenda is the best one I have used of all the sugar substitutes and as it has no Aspartame in it, is definitely a healthy choice.


1 cup SR flour
1 cup wholemeal SR flour
2 cups grated cooking apples ( I use Granny Smiths)
2 eggs
1/2 cup brown sugar
2 - 3 teaspoons ground cinnamon
1/4 teaspoon bicarb soda
1/2 cup vegetable or peanut oil (macadamia or walnut oil is lovely to use)
1 teaspoon vanilla essence

Preheat your oven to 200 C. Either use muffin patty cups or a 12 hole muffin pan. Sift dry ingredients into a large bowl. Stir in the grated apples and sugar. In smaller bowl or jug, whisk together the eggs, oil and vanilla essence. Add this to the mixture and mix together until just combined. Don't over-mix as this will make your muffins tough. Spoon into cases and bake for approx 20 - 25 minutes or until golden and spring back when touched or skewer comes out clean when testing with that. These taste great either served hot or else split in half and served cold with some fresh butter on them. I love them hot with the butter melting on them. You can also substitute the apples and cinnamon for 1 large ripe banana and some chopped walnuts.

Thursday, February 21, 2008

Arthritic Almond Oatmeal Cakes

This recipe was given to me about 30 years ago by a lady who suffered very badly with Arthritis and she said that these cakes were arthritis friendly and she loved them. She got the recipe from someone from the Arthritis Foundation who recommended them to her. They have no eggs in the recipe so quite economical. I made them and really loved them and I am sure that you will too when you have tried them. The good news about them is that they are very healthy for you and just so simple to make. Keep them in an airtight container in the pantry and they will keep for several days. You can always replace the butter with a cholesterol lowering margarine instead if you are watching your cholesterol levels.


100 g butter
2/3 cup brown sugar
4 - 5 heaped tablespoons water
1/2 teaspoon almond essence
3/4 cup SR flour - I use half white and half wholemeal flour
1 teaspoon salt
3/4 cup quick oats (porridge)
60 g finely chopped blanched almonds

Cream butter and sugar then add water and essence and beat until smooth Sift dry ingredients together and add to the mixture. Add the oats and almonds then drop teaspoon of mixture onto a greased slide and bade in a moderate oven for about 14 - 15 minutes.

Wednesday, February 20, 2008

Lasagna Recipe

This lasagna recipe was given to me by a lovely italian lady about 25 years ago. She always made her own pasta so if you have a pasta machine it is so much nicer to make your own lasagna sheets. If you do not possess one, then make sure you use really good packaged ones. I often use the fresh ones that you can find in the refrigerator section of the supermarket. I find them quite easy to work with. I never make the bechemel sauce as real italian recipes will not have it in there. I love the fresh tomato taste that hasn't been overshadowed by the rich white sauce. I also get the butcher to mince up either topside or rump steak for me when I make this dish.


500 - 750 g really good mince steak
1 large onion - finely chopped
2 - 3 thick slices of ham- chopped
2 cans of organic chopped tomatoes or bottled home made italian sauce
sea salt
black pepper
1 1/2 cups mozzarella cheese
grated parmesan cheese
olive oil

Place the tomatoes in a medium size saucepan and stir over heat until starting to boil. Add some salt and place lid on and reduce heat so it just simmers. Keep adding some water to it when it thickens and replace lid again. Keep doing this for approx 1 hour or more until it is cooked to your liking. While this is cooking, heat some olive oil in large frypan or wok and add the onions and saute until just becoming transparent. Add the mince and turn the heat up to quite high and cook through for several minutes. When browned all over, add the ham and stir through. Add the tomato sauce to the meat and continue to cook some more. Add some cracked pepper and a little sea salt if needed. Using a large lasagna pan, put a layer of meat sauce on the bottom of the pan then place a row of lasagna sheets over this. Spoon another layer of meat sauce over pasta then a handful of mozzarella cheese. Repeat layers until you end with pasta. Spoon a little more of the sauce over the top to stop the pasta from drying out when cooking and then som more cheese over this. Spread the parmesan cheese over the top of this and either place a lid (if available) or foil gently over the top and cook oven at about 180 - 190 degrees for about 30 minutes. Remove the foil and continue in oven about another 5 - 8 minutes just to slightly brown the top of lasagna. Serve with some lovely crusty italian bread and a tossed green salad.

Tuesday, February 19, 2008

Chocolate Nut Brownies

I cannot remember who gave me this chocolate chip cookie recipe but I think it was Aunty Joy. I know it wasn't mum as then I would remember her making them for us. They are another one of those yummy slices that you just love the taste of.


125 g butter
1 small cup SR flour
1 cup sugar
1/2 cup chopped nuts (I use pecans or walnuts)
1 teaspoon vanilla essence
1/2 teaspoon salt
2 eggs
1/3 cup cocoa

Sift flour, salt and cocoa together. Melt butter in small saucepan then let cool. Beat eggs until thick and creamy. Add the sugar gradually then stir in the butter and dry ingredients. Lastly add the nuts and vanilla essence. Spread in a greased and papered slice tin. Cook in moderate oven for 30 minutes.
Spread a little chocolate icing over the top while still hot as this will keep it thin and give it a nice glazed shine. Cool in tin then cut into squares. These are great in lunch boxes or for an afternoon tea party.

Shortbread Walnut Dreams

This ia another shortbread cookie recipe given to me by Aunty Joy who is one of the best home cooks that I have known. Especially when it comes to sweets things. Try these and you will keep making them over and over as they are delicious.


500 g butter - at room temperature
500 g SR flour
250 g icing sugar
250 g chopped walnuts

Cream butter and sugar well. Work in the sifted flour and then add walnuts. Roll into little balls and press down with a fork on a greased oven slide. Bakin in hot oven for approx 10 minutes. You can always halve the recipe if you want less shortbreads. However as they are so yummy you probably won't want to do this.

Sunday, February 17, 2008

Cream Puffs

My dad didn't do a lot of cooking when I was growing up but the one thing that he always used to make was cream puffs. He always mixed it by hand and they would turn out beautifully. I have made them both by hand as well as using an electric mixer and I have to say that they have both turned out really well. You can always turn these into chocolate eclairs if you wish and they will be just as good. For chocolate eclairs just form them into log shapes and add very thick custard to the centres and then add the cream. Coat with melted chocolate and you have wonderful chocolate eclairs. I sometimes ice them with coffee icing instead of the melted chocolate so alternative ones are also great. If I am doing them for a party, I make much smaller cream puffs and eclairs and be warned, make plenty as you will have the guests coming back for more.


1 cup SR flour
1 cup water
2 tablespoons butter
4 eggs

Boil water and butter together in a large saucepan. stir in the sifted flour until the mixture leaves the sides of the pan. Allow to cool for several minutes and then add eggs, 1 at a time, beating thoroughly after each addition. Drop in large teaspoons on a hot greased slide which you have sprinkled a few drops of cold water on. This helps with the rising as it creates steam. Bake in a hot oven 15 - 20 minutes or until golden on top and the centre is starting to dry out a little. When cold, scoop out any remainly soft centre and fill with whipped cream then sift some icing sugar over the top. I always add a teaspoon of icing sugar to the cream before I whip it as I prefer a slightly sweet taste to the cream to balance the very bland pastry taste.

Saturday, February 16, 2008

Judy's Lemon Pudding

This ia another one of Judy's recipes that she gave to me about 20 years ago. She made it at one of her famous dinner parties and I just had to have it for my own file. Once you have made this you will keep going back to it again and again. It is truly delicious and such a light and fluffy dessert.


1 tablespoon butter - at room temperature
2 tablespoons SR flour
1 cup milk
3/4 cup sugar
2 eggs - separated
1 lemon

Finely grate the lemon rind and then squeeze the juice into a cup. Cream butter and sugar with electric mixer. Add flour then lemon juice and grated rind. Add egg yolks and milk and lastly fold in the stiffly beaten egg whites. I usually fold them in with a wooden spoon or a knife. Never beat with electric mixer as it will overbeat it. Pour into a greased dish and place this in a baking pan of cold water so it reaches approx half way up the side of your dish. Place in oven and bake slowly for about 1 hour. Serve with whipped cream and/or vanilla ice cream. This recipe will serve four.

Apple Squares

A friend gave me this recipe that she found in a magazine and tried it to discover it was really yummy and easy to make. I tried it and found I loved it also and I am sure that you will love it as well if you take the time to make it.


340 g packet vanilla cake mix
1 cup desiccated coconut
125 g butter, melted
400 g pie apple
300 g carton sour cream
2 tablespoons cinnamon sugar
1 egg lightly beaten

Preheat oven to moderate 180 degrees. Lightly grease an 18 x 28 cm slice pan. Line base and sides with baking paper. In a large bowl, combine cake mix and melted butter. Press into prepared pan and bake for 15 - 20 minutes or until golden. Cool slightly then press apple over the base. In a small bowl, combine sour cream and egg then pour over apple and sprinkle with cinnamon sugar. Bake for a further 15 - 20 minutes until set. Allow to cool in pan then cut into squares and store in the refrigerator in an airtight container. Makes about 20 squares and are great to serve for an afternoon tea party or even for dessert.

Thursday, February 14, 2008

Mum's Shortbreads

Another one of my mums very simple and easy to make shortbreads. She always added either cherries or walnuts on the top of them before cooking and they were always to be found in the cookie barrel on top of her refrigerator. When my children were little, whenever we visited mum's home, they would stand in front of the fridge and point up to the bikky barrel for one of her shortbreads.


350 grams plain flour
125 grams icing sugar
125 grams custard powder
350 grams butter

Cream butter and sugar and then add the flour and custard powder that has been sifted together. Make into small balls and place on greased cold oven slide. Press down with a for and add either a half glazed cherry or half a walnut on top. Bake in a moderate oven until a pale brown colour. Cool on rack and enjoy.

Wednesday, February 13, 2008

Mum's Strawberry Shortcake

I can still remember my mum making this up whenever she wanted to treat dad to a special dessert, which in our house we always called pudding. You can buy shortcrust pastry shells from the freezer section in your supermarket but if you take the time to make this recipe you will be so glad you did as it is just so much better than any frozen ones. You will never find any from a supermarket that tastes as good as this one does and fresh is always so much nicer.


2 eggs
60 grams arrowroot
2 grams SR flour
125 grams butter
125 grams sugar
1/2 cup milk
1/2 small lemon - finely grated
few drops vanilla essence

Cream butter and sugar together. Break in the eggs, one at a time and beat for 5 minutes. Sift flour, arrowroot and baking powder together and mix into the bowl. Add lemon rind, vanilla essence and the milk as needed, a little at a time. Pour mixture into a flan tin and bake in moderate oven for approx 30 minutes. Turn out on clean surface an when cooled fill with strawberries which have been set in a strawberry jelly (jello) and when set, decorate with fresh cream. You can add a teaspoon of icing sugar to the cream if you desire just to give it a slightly sweet taste.
1/2 teaspoon baking powder

Tuesday, February 12, 2008

Banana Cake

My sister-in-law Leah gave this banana cake recipe to me about 20 years ago and as it is so quick and easy to make, it will be a favourite afternoon tea or lunchbox recipe. It is always a great feeling to be able to create something yourself and not succumb to packet cake mixes. It taste so much better than anything out of a packet when you are using fresh ingredients and a bit of love thrown in.


250 grams butter
1 small cup sugar
1 egg
2 ripe mashed bananas
1 1/2 cups SR flour
1 teaspoon bi carb soda dissolved in
3 tablespoons milk

Let butter get to room temperature and then cream it with the sugar. Add egg and beat well. Add the bananas then the flour and milk. Grease and line cake tin with greasproof paper and bake approx 1 hour in a moderate oven. I always very lightly grease the topside of paper as well and then sprinkle a little cornflour over this as it helps when peeling off the paper after cake has been turned out on a wire rack to cool. Frost the cake with lemon and cream cheese frosting.

Lemon Frosting:
juice from squeezing 1/2 lemon
cream cheese (can use light)
icing sugar
Beat cream cheese and icing sugar together with electric mixer until soft. Add lemon juice to this a little at a time until you get the required taste and consistency to be able to spread easily over the cake.

Monday, February 11, 2008

Apple and Pecan Cake

I have had this recipe in my book for so many years now and every time I decide to make it, I wonder why I don't cook it more often. It's one of those recipes that both the men and the ladies love and due to the requests I get for copies of it, I know you will pick it as a winner just like I did. This will make into 2 loaf tins or 1 square cake. I prefer the loafs as it is easier to slice and tastes great with a little fresh butter spread on it when cooled. Serve this at afternoon tea parties and you will always be a winner.


125 grams melted butter
2 cooking apples
1 cup sugar
1 1/2 cups SR flour
1 teaspoon bi carb soda
1 cup chopped pecans or walnuts
1 teaspoon cinnamon
1 teaspoon allspice or mixed spice
1/2 teaspoon salt
1 egg

Peel, core and cut apples in chunks and mix in the sugar to them. Beat the egg into cooled butter and then add to the apples. Sift flour, bi carb, spices, salt and mix in the nuts. Add the flour mix to the rest and stir through thoroughly with electric beater. Spoon into a greased 20 cm square tin or two small loaf tins and bake at 175 gas or 180 in an electric oven for 45 - 55 minutes or until springs back when lightly touched in the middle.

Saturday, February 9, 2008

Marshmallow Roll

This is another recipe that was given to me by Mrs Edwards. It is just so yummy and so very easy to make. I always have it as part of my christmas goodies that I make each year. Every year I pick out my favourite decadent recipes suitable to put on a platter to hand out at christmas time. This not only tastes wonderful but it has beautiful colours through it that add to the lovely look of this recipe.


250 grams butter - softened
1/2 tin Nestles condensed milk
1 pkt crushed sweet biscuits ( I always use Milk Arrowroot)
1 pkt white and pink marshmallows - cut into fours
1 teaspoon marsala (wine)
dessicated coconut

Cream the butter then add the condensed milk and marsala. Mix in the crushed biscuits and marshmallows. Turn out onto clean surface and form into a roll and coat all over with coconut, pressing to it firmly. Set in the refrigerator until set and firm. Cut into thin slices and serve with tea or coffee as a special afternoon or evening treat.

Green Tomato Pickle

This was another recipe that I found in my mum's handwriten recipe book. I know that she gave it to me probably about 30 years ago and I used to make it every year from the abundant tomatoes that we grew every season. It is very addictive to lovers of pickles and I know you will enjoy this as much as I always have.


1.5 kilos of green tomatoes
3 large brown onions
1 kilo sugar
1 cup flour
1 tablespoon tumeric
1 teaspoon curry powder
3 tablespoons mustard powder
pinch cayene pepper
1 litre spiced vinegar
1/2 cup cooking salt
3 litres water

Slice tomatoes and onions and sprinkle with salt, pour water over and let stand over night. Put in a large stock pot and heat enought to scald then strain off the water. Put vinegar and sugar in a pan, then the vegetables. Mix flour and other ingredients to a smooth paste with a little vinegar and water, then add to vegetables and simmer for approx 15 minutes. Bottle, label and store in cool pantry. Pickles will keep very well if well sealed.

Thursday, February 7, 2008

Judy's Tomato Sauce

This is another favourite sauce recipe. A little bit more to it than the one I got from Cheryl. This was given to me by my friend Judy who is renowned for her fabulous cooking. It make a really lovely thick sauce and once again, if you can get organic tomatoes for this you will get an even greater flavour to it.Always use very ripe tomatoes.


3 kilos ripe tomatoes
1 kilo brown onions
1 kilo granny smith apples
1 kilo brown sugar
4 capsicums (green or red will do)
1 litre spiced vinegar
2 tablespoons salt (can use less if desired)
1/2 teaspoon ground ginger
1/4 teaspoon groun cloves

Boil all together for approx 3 hours in large stock pot. Bottle and keep in cool pantry.

Wednesday, February 6, 2008

Tomato Sauce

This was given to me about 22 years ago by Cheryl who was a neighbour of mine when I lived in Gelorup which is a little community about 10 klm south of Bunbury where I grew up. When our children were growing up, there was not the takaways that are around today and as we lived away from a town or shopping centre, we always did our own cooking as well as sharing favourite recipes. I do not like commercially made sauces, pickles etc so when I got this easy tomato sauce recipe, I would always make it each year when our home grown tomatoes were nice and ripe. Organically grown tomatoes always taste better but make sure they are very ripe for this recipe.


3.5 kilos ripe tomato
750 mls spiced vinegar
1 teaspoon cayene pepper
900 grams sugar
2 tablespoons salt

Boil all together for 3 hours and bottle.

Pork Fillets in Burgundy Cream Sauce

This was a recipe I found in my mums handwritten recipe book. I cannot remember her ever making this dish so I decided to make it and to my delight it is a really great but different way to serve pork. Port is such a great meat to have as nowadays it is so lean and healthy. As this is quite a rich tasting dish, it goes well with steamed rice and green vegetables such as broccoli, brussel spouts and/or green beans.


500 g pork fillets
1 tablespoon green peppercorns
1/2 cup burgundy
2 egg yolks
70 - 100 mls cream
1 chicken stock cube
125 g butter
sea salt to taste

Melt butter in heavy based pan ( I use a Scanpan) then add the pork fillets and simmer. Add chicken stock cube to the burgundy in a saucepan and boil until it reduces to about half. Beat the egg yolks and cream together and add to burgundy mix. Still until it becomes thick but keep lifting off and on the heat to stop it from boiling as this will ruin it. Add peppercorns to pork which has been turned and cooked thorough. Add a little sea salt to taste and then arrange pork onto a serving dish and pour the sauce over then serve.

Tuesday, February 5, 2008

Tantalising Chicken

I cannot remmeber who gave me this recipe but it may have been Judy a girlfriend of mine who now lives back in Melbourne. She was always turning out great dinner parties and I usually came home with the recipe as it was always good. If not Judy, then whoever it was, thanks a lot as it is a great dish.


4 chicken breasts
1 fresh mango
1 apple sliced into strips
200 g macadamia nuts
1/4 cup freshly squeezed orange juice
1/4 cup white wine - such as chardonay
1/2 carton cream
plain flour

Lightly flour the chicken breasts and gently fry in a little oil and butter over a medium heat.\ until nearly cooked through. Add the apple strips, nuts and mango flesh and gently simmer until golden brown. Drain off excess oil and add wine and orange juice and simmer a few minutes more. Add the cream and stir through. Serve with broccoli, fresh beans and potato au gratin.

Sunday, February 3, 2008

Green vegetable mix

A friend of mine, Margy is always coming up with easy inovative ideas to serve vegetables and this is one of those ones that you keep making over and over again. The colour and flavour of this one is great and I know you will love it.


Broad beans
green peas - fresh are best
spring onions

Cook pancetta first until crispy. Melt enough butter in a large pan for frying and then add the vegetable to this. Over a low - mod heat cook through then add the crumbled pancetta over the top and serve. This is great with pasta dishes as well as a side dish with a barbecue or any other cooked meat, chicken or fish dish. Use enough vegetables to allow for enough for each serving.

Saturday, February 2, 2008

Tropical Chicken Salad

This was given to me years ago when I was in Real Estate by a girl I worked with. I often make this up when I want something light and easy on a hot summer night, sitting outdoors around the pool area. It is great to take on picnics as well. If you turn up with this at a friends place, they will love you for it.


2 cups chopped cooked chicken
4 cups chopped fresh tropical fruit (bananas, pineapple, mango's etc)
1/2 cup sliced shallots
1 1/2 cups chopped celery

Prepare and stir through and then add the dressing - as below

1 carton plain yoghurt ( I use greek style)
1 pkt thai chicken & coconut soup
1 tablespoon honey