Can't Find It - Search Wendy's For A Specific Recipe Here

Wednesday, April 30, 2008

Mascarpone and Raspberry Parfaits Recipe

This is one of those summer desserts that once you have tried it, you will keep making it over and over again. It is such an easy and delicious recipe and I know you will love it as much as I do once you taste it. I found it in my mums recipe book. I cannot remember her ever making it but I decided to give it a try and am happy to say, I am glad I did. It is great for parties as will make up about 24 individual serves. I have made this with strawberries and strawberry jelly and it also tastes great. You could substitute it for any of your favourite fruits, especially such as mangoes, bananas or pinapple.


85g packet of raspberry jelly crystals
1 cup boiling water
3/4 cup cold water
2 tablespoons cointreau liqueur
250g mascarpone
300ml thickened cream
1/2 cup icing sugar
1 tablespoon lemon juice
240g fresh raspberries


Place jelly crystals in a heatproof jug. Add boiling water and stir to dissolve thoroughly. Add cold water and liqueur. Pour into 24 small glasses and place on a tray. Put in refrigerator and leave until set.
Whisk mascarpone in a medium bowl with an electric mixer until thickened slightly. Beat cream, sifted icing sugar and lemon juice in a small bowl with electric mixer until soft peaks form. Fold into mascarpone.
Top the jelly with mascarpone mixture, then cover and refrigerate.
Sprinkle with the raspberries and serve.

Panforte Recipe

This is a favourite italian recipe that was given to me years ago by a friend of mine who is married to an italian and gets lots of her great recipes from her mother-in-law. I have to admit to being a lover of italian food as I love the fresh ingredients that goes in nearly all italian cooking. I will share with you some of my favourite ones and this one would have to be one that I love when I want something sweet to eat with a cup of coffee at night.


1 cup macadamia nuts
1 cup walnuts
1 cup mixed fruit
1/2 cup plain flour
1/2 cup cocoa
1 teaspoon cinnamon
1/2 teaspoon chilli powder
60g butter
2 teaspoons brown sugar
1/4 cup caster sugar
1/4 cup honey


Grease and line a 20cm round cake pan.
In a large bowl, add the nuts and mixed fruit. Sift in flour, cocoa, cinnamon and chilli powder.
In a pan, combine the butter, brown sugar, caster sugar and honey and stir over low to medium heat until it boils.
Add to the flour and nut mixture and stir together until well combined. Spoon the mixture into the prepared pan and bake in a moderate oven (180C) for about 30 minutes. Cool down in the pan then cut into small pieces to serve.

Tuesday, April 29, 2008

Tomato, Chicken and Fetta Tart

One day when having lunch at a girlfriends place, she served up this delicious tart. I loved it so much I asked her if I could share this on my recipe site. This should serve around 6 - 8 for lunch but then that would depend on how many serves you go back for. This is not only lovely to eat but is also a very colourful dish.


1 1/2 sheets good puff pastry, thawed
1 punnet of cherry tomatoes, halved
1 teaspoon olive oil
2 chicken breasts, skinless - finely chopped
2 tablespoons finely chopped fresh basil
200g fetta cheese, crumbled
6 eggs, lightly beaten
1/2 cup light sour cream
fresh herbs to garnish


Preheat oven to 190C. Grease a 21cm x 28cm loose based flan tin. Join pastry sheets together. Line the base and sides of the prepared tin with pastry and trim the edges. Lightly prick the base with a fork then cover pastry with baking paper. Fill with dried rice or beans and place on oven tray. Cook for about 10 minutes or until lightly browned. Remove paper and beans then cook further 5 minutes or until base is lightly browned. Let cool.
Place tomatoes, cut side up, in a single layer on a greased oven tray and cook uncovered in oven for about 20 minutes or until lightly blistered. Cool down.
Heat oil in pan, add chicken and cook until browned all over and cooked through. Cool down.
Combine chicken, basil and fetta in a bowl. Spoon into tart case. Whist eggs with sour cream in a jug. Pour over chicken mixture.
Cook, uncovered in a moderate oven, 180C for about 25 - 30 minutes or until lightly browned and set. Cool in the tin for 10 minutes before cutting. Serve tart with some rocket and garnish with fresh herbs such as chopped chives and/or parsley.

Sunday, April 27, 2008

Apple Crumble Recipe

Nearly all aussies love good old apple crumble and there are a few variations on how to make this lovely pudding. My mum mainly made apple pies for dad but if she didn't have enough time to make pastry and roll it out, she would make apple crumble. I have never been a great pastry lover so I prefer crumble to pie anyway. I find that I am making more and more of good old fashioned recipes now and have to admit to preferring them to the pre-packaged ones in the markets. This is a great pudding to serve in winter time with some hot home made custard poured over it or in summer just serve with some vanilla ice cream or whipped cream.


4 - 6 granny smith apples
1/4 cup sugar
2 tablespoons of lemon juice or water
couple of whole cloves


2 tablespoons coconut
1/2 cup plain flour
1/3 cup brown sugar
1/3 cup rolled oats
1/2 teaspoon ground cinnamon
60g butter - chopped


Peel and core apples then slice up and place in large saucepan. Add lemon juice (or water), sugar and cloves and cook on top of stove until soft but not mushy. Pour into a suitable ovenproof dish.
Place all crumble ingredients together in a large bowl and mix through with your hands until butter is mixed through and all ingredients are well combined. Sprinkle over the top of apples. Bake in a moderate oven of 170C for fan forced and 180 for normal electric oven, for 20 - 25 minutes or until golden brown on top. Remove from oven and serve either hot or cold.

Low Calorie Pancake Recipe

When I am watching my weight, I am always on the lookout for recipes that won't affect my program or diet. About 25 years ago, I was given this recipe by a fellow weight watcher and although different to the usual pancake recipe, I have made these often and at least I know that they are perfectly legal to eat. I often grate an apple on top of them as I love the sweet slightly tarty flavour it gives.


1 slice bread
1 egg
2 tablespoons milk
few drops vanilla essence
sweetener to taste - I use Splenda


Put bread in a blender and blend for a couple of seconds. Add other ingredients and blend together until you get a nice smooth mixture. Put in spoonfuls into hot non-stick pan and cook for a minute or two on one side, then turn over to do other side. Makes about 6 - 8 pancakes. Top with strawberries or other fruit.

Saturday, April 26, 2008

Cottage Cheese Patties Recipe

This recipe was given to me 18 years ago by the mother of a man I worked for. I used to do the administration work at a car repair workshop and one day the mother brought these into work. I was a bit sceptical at first but on tasting them I asked her for the recipe to make them at home. I don't make them very often but when I do, I really enjoy them. They are quite healthy so would make a great lunch with some salad or even served with afternoon tea.


250g tub cottage cheese with chives
4 - 5 weetbix crushed
sprinkle of garlic salt
pkt cream of onion or chicken soup
2 beaten eggs
fresh parsley - chopped
peanut oil - for frying


Mix all ingredients together in a large bowl. Roll into balls about the size of a large walnut and gently shallow fry in a large pan or wok. Remove with a slotted spoon and place on paper towels to drain off any excess oil.

Cajun Crumbed Chicken Fillets

I often love to do recipes that are very easy and simple to make. This is one of those recipes that you will make over and over once you have tried it. If I don't have much time then I often fall back on this tried and tested chicken recipe. I like to use thigh fillets rather than breasts as I find them more moist than using breasts. I use a mix of half cajun crumbs and half plain breadcrumbs for coating the chicken.


4 chicken thigh fillets (or breasts if preferred)
1 egg
cajun breadcrumbs (can buy already prepared or make your own using pkt breadcrumbs and cajun spice)
peanut oil for shallow frying


Slice chicken thinly, diagonally. Beat egg with fork. Dip chicken slices into this and then into the breadcrumbs. Heat enough oil in a large frypan or wok to half cover the chicken and place the chicken in this. I use a moderate heat on an electric wok. Oil should bubble gently around the chicken but not hot enough to burn it. After a couple of minutes, turn the chicken over to cook other side. Altogether it should only take about 5 - 6 minutes to cook. You don't want to dry the chicken out. Remove from pan and place on a plate, covered with paper towels to drain off excess oil. I usually take about 2 to 3 batches to cook chicken as you don't want the pan too crowded when cooking. I like to serve this with some nice green and yellow vegetables such as carrots, green beens or broccoli and a little onion mashed potato.

Thursday, April 24, 2008

Chocolate Liqueur Cheesecake

We have tried and tested so many different cheesecakes in our family over the years and I have to admit to preferring the baked ones. I have several different recipes that I will share with you but this one is a favourite of mine when having a party or guests over for dinner. You can leave out the liqueur if you prefer but I love it with it. You will need a 22cm diameter springform tin to make this in. Definitely not one that can be adapted for weight watchers.


2 1/2 cups crushed chocolate biscuits
140g butter - melted
1 small egg


150g dark chocolate - melted
500g cream cheese
1/2 cup castor sugar
3 eggs
1 cup light sour cream
2 tablespoons coffee flavoured liqueur (or Baileys) or
2 teaspoons vanilla essence if not using liqueur


Combine biscuit crumbs, butter and beaten egg and press the mixture into the bottom and sides of your springform tin. Beat together melted chocolate, softened cream cheese and sugar and mix thoroughly. Add the eggs, one at a time and beat. Stir in the sour cream and liqueur (or vanilla essence). Pour into the prepared crust and bake in a moderately low oven for 1 hour. Cool in the oven then remove and chill in the refrigerator for several hours or until well chilled. Decorate the top with some curled chocolate and serve with whipped cream or just by itself.

Wednesday, April 23, 2008

Golden Oat Slice with Chocolate Topping

My mum used to make a really yummy slice that had rolled oats, coconut and golden syrup in it and she would frost it with chocolate icing. I have searched everywhere for her recipe but cannot find it. I was telling a lady who came into my work about it and she gave me this recipe that she has been making for years and on trying it I have decided that while it is not the same as the one my mum made, it is definitely now on my favourites list. Try this and I am sure you will agree that it is a lovely tasty slice. Tell yourself that the goodness of the main ingredients, counteracts the rich chocolate topping. Thats what I do when I want to justify myself.


1 cup rolled oats
1 cup plain flour
1/2 cup sugar ( I used half white and half brown)
1/4 cup desiccated coconut
2 tablespoons golden syrup
125g butter
1/2 teaspoon bi-carb soda
1 tablespoon hot water
250 g dark chocolate (I use half dark and half milk)


Preheat oven to 160C. Combine the oats, flour, sugar and coconut in a large bowl. Place the golden syrup and butter in a saucepan over a low heat and stir until melted. Mix the bir-carb soda with hot water and then add to golden syrup mixture and mix to combine well. Add this to oat mixture and mix well together. Press the mixture into a greased 20cm x 30cm cake tin, lined with baking or greaseproof paper. Bake for around 20 minutes or until golden brown. Remove from oven and cool down in the tin. Melt chocolate in small saucepan over another pan with hot water until smooth and easy to use. Do not allow any water to get into the chocolate as this will ruin it. Pour the chocolate over the slice and refrigerate until set.

Tuesday, April 22, 2008

Beetroot Soup

When I was first introduced to beetroot soup, I wasn't sure how I would like it as I always thought of beetroots are for using in salads. I have to say that I was pleasantly surprised and found that I really liked this soup. A lot of beetroot soups are to be served cold, but this is one that is served hot and I love it. I am sure that it was my girlfriend Judy who made it and now it has become a favourite to have. I serve it with some little seed dinner rolls but crusty bread would also be great.


40g butter
1 brown onion - chopped
1 carrot - chopped
1 desiree potato - chopped
1 bay leaf
4 cups chicken or vegetable stock
450g tin of baby beetroots - chopped
1 cup water
sour cream
croutons (I like to make wholemeal ones)
sea salt and cracked black pepper to taste
extra virgin oil for decorating


Melt butter in large pot. Add onions and carrots and cook over low heat for 3 minutes. Add the potato and cook a further 5 minutes. Add bay leaf, stock and water then increase heat to medium - high and bring to the boil. Cook a further 5 minutes or until vegetables are tender. Add the chopped beetroot and simmer for approx 3 minutes. Cool down then blend with either a hand held or bench blender until smooth and creamy. Season to taste and add extra water if soup is too thick. Serve with a dollop of sour cream, some croutons and a drizzle of olive oil to decorate top.

Sunday, April 20, 2008

Beef Stroganoff Recipe

I love beef stroganoff as it is one of those hearty rich recipes that I like to call comfort food. Whenever I feel like something that tastes great, I think of this wonderful recipe. It is just so easy to make and even fussy eaters will love it. If you are having a buffet dinner party, this dish will compliment any other foodstuff you may serve and it looks great as well. This will take about 20 - 25 minutes to make. It has around 2365 kilojoules (565 calories) per serve for a standard size serve so don't over indulge with it. This is a much richer colour than the normal stroganoff but I am sure that once you have tried this recipe, you will never go back to the usual way of making it.


500g good steak such as sirloin or rump
2 tablespoons butter
4 tablespoons flour
1 1/2 cups sliced button mushrooms
1 onion - chopped
1 clove garlic (can used bottled crushed garlic)
1 carton cream (300 mls)
1 tablespoon tomato paste
1 teaspoon dijon mustard
2 tablespoons cognac (optional)
2 tablespoons good red wine
sea salt and cracked black pepper to taste


Trim off fat from steak and cut in thin slices across the grain. Coat in seasoned flour and shake off excess flour. Melt butter in a large frypan or wok. Add the steak and saute until golden brown. Add the cognac and let it simmer for a few minutes then remove the meat and liquid from the pan and place aside, covered. Add a little more butter to the pan and when bubbling, add mushrooms and onions. Saute until golden and then add tomato paste and stir. Add mustard, paprika, wine, salt and pepper (to taste). When this is mixed through, add the meat back to the mixture. Stir well to blend the meat juices through then add cream and gently blend through. Serve with either rice or ribbon pasta. You can also serve with some green beans and carrots if you want extra colour on the plate.

Chocolate Mud Cake Recipe

Everyone loves mud cake and I have been searching for a recipe for one that not only tasted yummy but one that was easy to make. I have to admit to loving mud cake and although it is rich it is just one of those cakes that you can't say no to. I hope that you enjoy this recipe as it definitely is really beautiful.


250 g dark chocolate
250 g butter (don't use margarine)
3/4 cup water
2 teaspoons instant coffee
1 cup SR flour
1 cup plain flour
1/4 cup cocoa powder
1/2 teaspoon bi-carb soda
1/2 cup brown sugar
1/2 cup caster sugar
4 large eggs, beaten
2 tablespoons marsala
2 tablespoons peanut oil (or mild flavoured oil)
1/2 cup thickened cream


Preheat oven to 160 C (150 for fan forced). Grease base and sides of a 23cm or 24cm springform pan. Line base and sides with baking or greaseproof paper.
In a large double saucepan, put in chocolate, butter, coffee powder, cream and marsala and stir over a low heat until smooth. Set aside and cool to room temperature.
Sift the flours, cocoa powder and soda into a large bowl and then stir in the sugar.
In a medium bowl, whisk the eggs and oil together then mix into chocolate . Fold the sifted flours and cocoa through the mixture and stir until well combined.
Pour mixture into the cake pan and bake for about 60 minutes then test to see if cooked. If a skewer does not come out clean when inserted in the middle of cake, bake a further 15 minutes or until cooked. When cooked through, remove from oven and cover cake with a clean cotton tea towel and let cool in the pan. When completely cooled, remove from pan and place on a flat surface to ice. I ice it upside down as it looks nicer if flat. Ice with Ganache icing.


180g dark chocolate (can use half dark, half milk chocolate if prefered)
30 g butter
1/4 cup thickened cream

Place chocolate, butter and cream in a medium saucepan over a low heat until chocolate and butter is melted and mixture is glossy and smooth. Remove from heat and cool slightly and then spread over the cake.

Friday, April 18, 2008

Diabetic Golden Oat Cookies

My mother-in-law Amy, who is diabetic is always making these cookies and I have to admit that after tasting them, they have become a favourite of mine as well. When Amy makes them, she cuts down on the amount of sugar and margarine in them but I make them just as the recipe says. You can always adjust it to suit your own taste but they are quite yummy and have a low GI. They also only have 0.4g saturated fat and 288 kilojoules(69 calories) per cookie. If you follow weight watchers they only have 1 point so you can easily indulge in a couple of these with your cup of coffee and still stay on your eating plan.


1 cup plain flour (I use wholemeal)
1 cup raw rolled oats
1/2 cup brown sugar
1 teaspoon bi-carb soda
5 tablespoons low fat margarine
2 tablespoons golden syrup
cooking spray


Preheat oven to 150 C in fan forced and 160 C in normal oven. In a large mixing bowl combine all the dry ingredients. Melt margarine with golden syrup and then add to the dry mixture. Combine ingredients together well. Spray an oven tray with cooking spray and roll about 1 teaspoon of mixture into a ball and place on the tray. Repeat with the rest and when on the tray, press out with the back of a fork to flatten. Allow space for the biscuits to spread a little when cooking. Bake for about 20 minutes and remove from oven and let cool on tray. This should make at least 24 cookies.

Thursday, April 17, 2008

Brown Sugar Pie

When I was in Chicago, a friend there made this absolutely yummy pie and told me it is a favourite there, especially in the southern states. It is just to die for and I persuaded her to give me the recipe so I could bring it home and try it here, to see if it was as good as I remembered. Well I have to say, it is certainly a beautiful pie and one you should make and be the judge of this for yourself. It is easy to make and your guests will keep coming back for more.


1 cup firmly packed brown sugar
1 egg, slightly beaten
1 teaspoon vanilla essence
2 heaped tablespoons plain flour
3 tablespoons milk
2 tablespoons melted butter
125 g chocolate chips
1 prepared pastry pie shell


Preheat oven to 175 C (fan forced) or 180 C regular oven. In a large bowl, combine the first 6 ingredients. Mix on medium speed of an electric beater for approx 2 minutes. Add the chocolate chips and stir through. Pour the mixture into the pie shell and bake for about 35 minutes or until lightly browned and set. Remove from oven and set aside to cool. Serve with whipped cream or vanilla ice cream.

Diabetic Hummingbird Cake

My mother-in-law Amy has diabeties and I have decided to include some recipes suitable for diabetics on my free recipe page. Because of this, I am now searching for inovative recipes that not only taste good but are completely safe for all diabetics to use. This one was given to me by Amy and after making it myself, I decided that it tastes just as good as the regular recipe for this lovely cake and at least you will know that it is good for you. There is only 763 (182 calories) in each slice and just 0.2g of saturated fat. If you are following the weight watchers point plan this is just 2.5 points so you don't have to deprive yourself of having this lovely treat sometimes.


2 cups SR flour (I use half white and half wholemeal)
2 egg whites
1/3 cup sugar
1/2 cup apple sauce (bottled)
1 teaspoon bi-carb soda
3/4 cup drained canned crushed pineapple (in natural juice)
1 cup mashed banana
1/4 cup (25g) walnuts - chopped
1 teaspoon mixed spice
cooking spray


Preheat oven to 180C (fan forced). Drain pinapple, keeping the juice for the icing. In a large mixing bowl beat egg whites and sugar for 1 minute using an electric beater. Stir bi-carb into apple sauce (it will froth up) and add to bowl. Mix in mashed banana, walnuts, drained pineapple and mixed spice. Blend ingredients together well. Gently fold into mixture in one go. DO NOT BEAT as this will make the cake tough. Pour mixture into a round 19 cm cake tin that has been coated with cooking spray. Bake for 35 - 40 minutes or until firm to touch in centre. Allow cake to sit for 5 minutes in tin before turning out onto a wire rack to cool.

1 cup icing sugar
about 1 tablespoon of saved pineapple juice from can
2 teaspoons reduced fat margarine

Place all ingredients into a small mixing bowl and blend together until smooth. Spread over the top of cake. In humid weather it is best to keep this cake, sealed in the refrigerator.

Tuesday, April 15, 2008

Baked Chicken Strips with Home made Ranch Dressing

This yummy recipe was given to me by a girlfriendwho loves ranch dressing and always makes her own whenever a recipe requires it. Once you have made your own, you will never go back to the bought dressings again. I love this simple way of cooking chicken and I often serve this whenever having a summer party or barbecue. Serve it with a lovely fresh salad made with rocket, cherry roma tomatoes, cooked diced sweet potato and lebanese cucumber.


1/4 cup dijon mustard
1 tablespoon lemon juice
1 cup multigrain breadcrums (I use Krummies or make my own)
2 tablespoons finely chopped chives
800 g chicken tenderloins (thigh fillets)
lemon wedges

Whisk mustard and lemon juice in a bowl until well combined and smooth. Combine the breadcrumbs and chives in another bowl. Toss the tenderloins in mustard mixture to coat lightly then toss in breadcrumb mixture. Place tenderloins on a large oven tray lined with baking paper. Spray lightly with some olive oil spray and cook in a hot oven (200C) for 15 minutes or until lightly browned and cooked through. Serve chicken strips on salad with lemon wedges. Spoon over the ranch dressing.


1 cucumber, peeled and finely grated
1/2 cup light sour cream
1/2 cup buttermilk
1/4 reduced-fat mayonaise
2 tablespoons lemon juice
1 tablespoon finely chopped chives
1 green onion, finely chopped
1/4 teaspoon chilli powder

Whisk all ingredients together in a medium bowl until well combined.

Sunday, April 13, 2008

Smoked Salmon Roulade with Caper and Dill Dressing

This was given to me by a girlfriend who loves to make this when she has a dinner party as it will serve up to eight people as an entree. If having four guests, it will do for a main course. It only takes about 15 minutes to make and another 20 minutes of cooking time, so you can be making the dressing while it cooks. When folding egg whites into mixture make sure you do it very lightly as you want to avoid loss of air as this will toughen your roulade. This recipe not only tastes great, it also looks beautiful, sliced up on a lovely white rectangle serving plate.


60 g butter
1/3 cup plain flour
1 cup milk
4 eggs, separated
3/4 cup grated parmesan cheese
1 1/2 tablespoons finely chopped dill
200 g smoked salmon

Preheat oven to very hot, 220C. Lightly great and line a 26 x 32 cm swill roll pan. Melt butter in a saucepan on medium heat. Add flour and cook, stirring for approx 1 minute. Gradually blend in the milk, about 1/2 at a time and stir until smooth. Stir continually until it boils and thickens. Simmer for approx 3 minutes then transfer mixture to a large bowl and stir in the egg yolks, parmesan cheese and 2 teaspoons dill. In a small clean bowl, using an electric mixer, beat egg whites until soft peaks form. Gently fold through the egg mixture then pour into the prepared pan. Bake for 10 - 12 minutes until golden brown and roulade springs back when lightly touched. Turn roulade out immediately onto a baking paper-lined soft clean tea towel. Remove paper lining and roll up from the long side with the tea towel. Cool for 5 minutes then unrol, cover with salmon and sprinkle with 1 teaspoon dill. Roll up without the tea towel and serve with the caper and dill dressing.


200 g creme fraiche (can use light sour cream instead)
2 tablespoons baby capers
1 tablespoon finely grated lemon ring
remaining dill
sea salt and cracked black pepper to taste

In a small bowl, combine creme fraiche, capers, rind and remaining dill. Season to taste.

Thai Sweet Potato Soup

I often make this recipe when we want something simple for tea but also very tasty. I love this recipe and I am sure that once you have tried it yourself, you will also enjoy making it. It is such an easy recipe and I always keep most of the ingredients in my pantry on stand by so I can always just whip it up whenever friends drop in for lunch.
You can also use butternut pumpkin instead of sweet potato or half of each for a delicious variation.


1 tablespoon peanut oil
1 large brown onion - finely chopped
2 cloves garlic - finely chopped (can use bottled crushed garlic)
1/4 teaspoon finely grated fresh ginger (can use bottled)
1.2 kg sweet potato
5 cups chicken stock and/or water
400 mls lite coconut cream (can use lite coconut milk)
2 tablespoons splenda (sugar substitute)
2 teaspoons fish sauce (optional)
juice of 1 lime (can use bottled)
sea salt and black pepper to taste
1/3 bunch fresh coriander - leaves removed and roughly chopped (can use 1 teaspoon of dried instead)


Heat oil in a large pan. Add onion and garlic and cook for 2 - 3 minutes or until tender but not coloured. Peel and cut sweet potato into pieces and add to pan with chicken stock and ginger . Bring to the boil. Reduce heat and simmer, uncovered until sweet potato is soft. Place potato and liquid into large food processor and process until pureed. You may need to do this in several lots as your liquid should never go more that 3.4 up side of processor bowl. Return to a clean pan and add the coconut milk, splenda, fish sauce, lime juice, salt and pepper to soup. Bring to boil, reduce heat and simmer until heated through. Add coriander, stir until well combined and serve immediately.

Cornflake Potato Recipe

This was given to me by a friend who lives in Seattle and says it is an american all time favourite recipe, especially if you want some "comfort food". I have to say, that after tasting this way of doing potatoes, I was hooked on it. I have to warn you that it is definitely not for people watching their weight and it is extremely moorish. My friend always serves this with fish or chicken but I think you could have it by itself on a cold winters night.


1 1/2 - 2 cups of corn flakes - lightly crushed
1/4 cup melted butter
1 bag of hashbrowns
1 small container of sour cream - can use light
1 can of cream of mushroom soup (or use cream of chicken for alternative)
1 tablespoon of packaged onion soup mix (not cup a soup)
2 cups of shredded cheddar cheese


Mix the hashbrowns, sour cream, cream of mushroom soup, onion soup and cheese together and place in a 9 x 12 dish. Pour the melted butter over the corn flakes and then sprinkle this on top of the hashbrown mixture. Bake for 1 hour at approx 180 - 200 C or until the hashbrowns are cooked.

Saturday, April 5, 2008

Wendy's Winning Scone Recipe

When I was 14 years of age, a scone baking competition was held in Bunbury for entrants up to 17 years old and was put on by kleenheat gas. As I had been using my own scone recipe for years by this time, my mum suggested that I enter it. A lot of girs from my high school also entered and we had just a couple of weeks to practice making our scone recipes before it began. The competition went over 1 week and for the first 3 days they had heats of 6 entrants in each heat. I think that I was in about the 3 heat of the first day and I easily won my heat. Kleenheat in conjunction withSnowflake flour, gave us a recipe to follow and it was amazing how many girls couldn't even do that. One girl even tried to sift the butter through the sifter with the flour. On the thursday all the winners from the heats then had to compete with the others to bring it down to a final 6 contestants. I won my heat again and went on to win the competition. I can remember presenting my winning scones to the mayor and his wife and my prize was a transistor radio and something else, but I cannot remember what. In 1963 this was a big thing to win but now I am sure it wouldn't attract many entrants with such a prize. This is my winning scone recipe and I never vary from it as they always turn out beautifully.


2 cups SR flour
1/4 teaspoon salt
1 teaspoon sugar
2 tablespoons softened butter
1 egg
2 tablespoons whipping cream
milk - enough to make 1 cup with egg, cream and milk combined


Preheat your oven to very hot. I usually set my oven at around 220 and if needed, reduce to 200 after the first 5 minutes in the oven.
Sift flour and salt together into large basin or bowl. Mix in sugar and make a well in the centre. Lightly beat egg in a large cup or mug with a fork. Add the cream and blend through the egg. This will start to thicken up quite a bit. Then add enough milk to fill to top of cup or mug. Pour into well of flour and with a large fork, mix through slightly. Then mix through with your hands, mixing it as quickly as you can. Turn out onto floured surface and quickly knead through gently until it comes away from the surface easily. Press out with your hands until it is approx 1 inch thickness. Use a sharp knife and cut out 12 squares of even size. Place on a oven tray which you have sprinkled a little flour on, then into the oven and bake for approx 12 - 15 minutes. When they have risen up and are a nice golden brown on the top they should be ready. Remove from oven and place on a clean cotton (not towelling) teatowel and roll up for several minutes or until you wish to use them. The secret of good scones is to get them from the start of making them, into the oven as soon as possible. Never use a rolling pin as the more you press on the dough, the tougher it will become. This is also why I always use a knife to cut out my scones as pressing down with a scone cutter will also help to toughen them.

Wednesday, April 2, 2008

Bread & Butter Custard

Most people have their own version of this renown pudding recipe. I like to use either fruit loaf or sultana bread when making this instead of just white bread. It gives it a really great taste, especially if you spread a little apricot jam over the bread as well. I can remember mum making this for my dad from when I was just a little girl as it was one of his favourite puddings. It is simple to make and always popular with my guests whenever I make it.


3 thick slices of fruit or sultana bread
4 large eggs
1 1/2 cups fresh milk
1/3 cup fresh cream ( I use whipping)
1/2 cup caster sugar
1 vanilla bean or 1 teaspoon vanilla essence
30 g softened butter
small amount of apricot jam (optional)


Preheat oven to 200 C. Butter bread and spread a thin amount of jam over this. Line a suitable ovenproof dish with the bread. Bring the milk, cream and vanilla bean to the boil. Remove and cool down. When cooled remove the vanilla bean. Whip the eggs and sugar together well and then pour into milk mixture, whisking well. Pour over the bread and let sit for about 10 minutes as you need to let the bread rise to the top before cooking. Bring about 1 litre of water to the boil and pour into a baking dish. Stand the custard in the dish and bake for around 30 minutes or until a skewer comes out clean when removed. Remove from oven and let stand for 5 - 10 minutes before serving. I like to serve this with some whipped cream or vanilla icecream. Of course you can always be decadent and serve with both.