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Saturday, May 24, 2008

Coffee Souffle

I have had this recipe in my file for about 20 years now. It was given to my mum by a friend of hers and it is just delightful. It contains some whiskey but you could substitute that for brandy if you prefer. I use brandy when I make it and it always tastes yummy.


4 eggs, separated
2/3 cup castor sugar
2 tablespoons instant coffee powder
90g dark chocolate
1 tablespoon water
3 tablespoons whisky or brandy
2 cups cream, whipped


Whisk egg yolks, sugar and coffee until thick and creamy.
Place chocolate and water in a bowl and over hot water, reserving a few squares for grating and decorating. Add whisky to the chocolate while it is melting.
Pour the melted chocolate mixture into egg mixture and mix well.
Fold about 1 1/2 cups of whipped cream into the mixture.
Whisk egg whites till stiff but not dry and fold into the souffle.
Pour into individual souffle dishes or one large dish and chill or freeze until required.
Serve with piped whipped cream on top, sprinkled with grated chocolate.

Thursday, May 22, 2008

Oat Bran Muffins

This recipe was given to me about 10 years ago and is great to have for breakfast. They are easy to make and you will love them once you have made them. I like to have them hot and you can reheat them in a microwave.


1 1/2 cup oat bran cereal
1/2 cup milk (can use Hi-Lo)
2 eggs
1/2 cup water
1/3 cup honey
1/4 cup good cooking oil ( I use peanut)
1 large cooking apple such as granny smith - peeled, cored and grated
1 1/2 cups wholemeal SR flour
1/2 teaspoon mixed spice
1/4 cup sultanas


Put oat bran, milk and water in a large bowl and stand for approx 5 minutes.
Beat eggs in a separate bowl. Add oil, honey and grated apple.
Add egg mixture to oat bran mixture. Stir in the flour, spice and sultanas and beat with a wooden spoon until all ingredients are thoroughly combined.
Spoon mixture into well greased muffin patty tins or papers, filling them about 3/4 full.
Bake in 200C oven for approx 20 minutes or until golden brown and cooked through.
Remove from tins and eat while still warm. You can half them and spread a little butter on them if you prefer.

Wednesday, May 21, 2008

Lemon Torte

I came across this recipe recently and cannot remember who gave it to me. I think it was my sister-in-law Leah. I have had it in my recipe file for over 20 years now and I know that it is one of those recipes that is so easy to make, you wonder why you don't make it more often. It has that lovely lemon tart taste to it and is delicious.


1 tin of Nestles condensed milk
3/4 cup lemon juice
1 1/2 tablespoons lemon rind - finely grated
1 1/2 tablespoons orange rind - " "
300 ml carton cream - whipped
1 pkt granita biscuits - crushed
240g butter - melted


Crush biscuits and pour over melted butter and mix until well combined.
Press into a large springform tin
Mix condensend milk, lemon juice, lemon and orange rind together and let stand for 15 - 20 minutes.
Fold in the whipped cream then pour onto biscuit base and place in refrigeraton.
When chilled serve, decorated with a little extra cream and trimmings such as cherries or strawberries.

Sunday, May 18, 2008

Nutty Wholemeal Slice Recipe

This is another one of my mums recipes that she would often make. It was a feature recipe at the ladies homemakers group at the church we went to. Each week a different lady would bring along a favourite recipe as well as giving out a copy of the recipe to everyone so they could make it themselves at home. I love this recipe as it is quite healthy, with hardly any sugar in it so if you are watching your weight, would be a great one to make.


1 cup wholemeal SR flour
1/4 teaspoon salt
1 teaspoon cinnamon powder
2 eggs
1 cup dried mixed fruit
125g butter or margarine (can use light)
1/4 cup sugar
2 tablespoons honey
4 tablespoons milk (can use hi-lo)
1 heaped tablespoon chopped walnuts
Extra sugar and cinnamon


Preheat oven to 170C for fan forced or 180C for normal oven.
Sift wholemeal flour, salt and cinnamon in a large bowl.
Cream butter, sugar and honey in mixing bowl with an electric beater. Beat in eggs, one at a time.
Mix in dry ingredients, alternatively with milk and lastly mix in the fruit.
Grease and line a slice tin and pour in mixture. Sprinkle top with the walnuts and the extra cinnamon and sugar.
Bake in oven for 30 - 35 minutes or until cooked.
Serve either warm or cold. Can spread a little butter on slices to serve.

Wednesday, May 14, 2008

Ginger Cake Recipe

This recipe was given to my mum by Lois who was one of her friends from Melbourne. I can remember mum making this cake often when we were growing up. My dad loved ginger so it was often one that mum would make for him to take in his lunchbox. I love to make this when I am having an afternoon tea party as it is quite delicious.


1 1/2 cups plain flour
1 cup SR flour
1 teaspoon bi-carb soda
2 teaspoons ground ginger
1/2 teaspoon mixed spice
1/2 teaspoon cinnamon
1 cup sugar
1 cup milk
125g butter
1 cup golden syrup
2 eggs - beaten


Sift dry ingredients. Add sugar, beaten eggs and milk. Mix well.
Stir butter and and syrup over a low heat until butter has melted.
Stir into flour mixture and mix until well combined.
Grease deep 20cm square tin and line with greasproof or baking paper. Pour mixture evenly into tin and bake in a moderate over (170C fan forced) for 1 - 1 1/4 hours or until it is cook and a skewer comes out clean when inserted in the middle of cake.
Leave in the tin for 10 minutes before turning out onto a wire rack to cool.
Ice with lemon icing and sprinkle a little cinnamon over top.

Sift 1 cup icing sugar and add 2 teaspoons of lemon juice and 2 teaspoons melted butter. Stir well until soft and creamy then ice cake.

Tuesday, May 13, 2008

Lamb Korma Recipe

This recipe was given to me by a friend who used to make the most amazing indian and asian dishes. She always followed quite simple recipes and they always were the tastiest dishes to make. I really love this lamb korma recipe. You can also use chicken or even fish tastes wonderful made this way. Do try this recipe as I know that once you have you will keep making it over and over again. I had a big dinner party for my husband David recently and I made this dish. I got asked by every person at the party for this recipe.


500g lamb - diced ( I use either leg or good cutlets with bones removed)
2 tablespoons oil or ghee ( I use peanut oil)
1 large brown onion - roughly chopped or sliced lengthways
2 cloves garlic (can used bottled)
3 tablespoon good korma paste
1 teaspoon finely chopped fresh ginger (do not use powder)
200ml greek style natural yoghurt
2 heaped tablespoons tomato paste
1/4 cup cream
1/4 cup ground almonds (almond meal)


Heat oil (or ghee) in a large frypan or wok. Add diced lamb and cook until just browned on both sides then remove from pan and put aside.
Add onions to pan and cook over low to medium heat until transparent. Add the ginger and garlic and stir through. Cook for only about 1/2 minute then add the korma paste and cook for a further minute or two, just until you smell the aroma of the curry coming through. Add Tomato paste and stir through for a couple of minutes. You may need to add a little water to this to stop it being too thick.
If you have a pressure cooker, put all ingredients into this and after pressure has reached it's point, cook for 8 - 10 minutes then remove cooker from stove and allow the pressure to come down. If you don't have a pressure cooker, continue to cook lamb for about another 25 - 30 minutes or until tender. Cook slowly.
Stir yoghurt, cream and almond meal together until well combined and add to lamb curry. Stir through thoroughly and when heated through lightly, serve immediately with rice.

Sunday, May 11, 2008

Coffee Trifle Recipe

This is another recipe that my mum used to make on special occassions. She got if from a friend of hers named Joyce and I am not sure if she was one of the ladies from mums Homemakers group or not. I do know that this is a family favourite and one that you would definitely want to serve up to guests for dinner one night. It's rich and decadent but just worth making.


1 coffee cream sponge roll (coffee filling)
2 cartons of 300ml whipping cream
3 egg yolks
1 tablespoon coffee
1/4 cup sugar
few drops vanilla essence
toasted walnut/sugar mix - see below


In double boiler, place 1 carton of the cream, yolks, coffee and sugar together in top saucepan of boiler. Stir continually over a low heat until thickened. Take off stove and allow to get completely cold.
Whip up the 2nd carton of cream with vanilla essence.
Place a layer of sliced roll in glass serving dish. Sprinkle a little brandy over this, then some cream, then custard. Repeat this with custard on the top layer.
Top with toasted walnuts which have been made with 1/4 cup white sugar and 100g finely chopped walnuts that have been cooked together over low heat in saucepan. Watch carefull while cooking as it will burn quickly.
Serve by itself or with some vanilla icecream.

Thursday, May 8, 2008

Date, Apple & Walnut Slice Recipe

My mum used to love anything with dates in it and this was one that she used to make. I can't remember if it was a feature recipe at her homemakers group from the church but whoever gave it to her knew that she loved date recipes. I had forgotten about this one until I came across it recently and decided to make it to see if it was as nice as I remembered it being. As it is a very healthy slice with no butter or sugar, it is suitable for diabetics.


85g rolled oats
375g dried pitted dates - chopped roughly
185ml water
250ml apple sauce
60ml honey
1 egg - lightly whisked
150g SR flour
110g walnuts - roughly chopped
butter for greasing pan


Preheat oven to 180C. Lightly grease a 18 x 28cm slice tin and line base and side with greasproof or baking paper.
Spread the oats over a baking tray and cook in oven, shaking tray occassionally for 10 - 15 minutes or until lightly toasted. Set aside for 5 mins to cool.
Place dates and water in a medium saucepan and cook over low - medium heat, stirring, for 5 - 7 minutes or until dates are soft and have absorbed the water. Remove from heat and transfer to a large mixing bowl. Add apple sauce and honey and stir to combine. Set aside for 10 minutes to cool slightly.
Add egg to date mixture and using a wooden spoon, mix well. Add toasted rolled oats, flour and walnuts and mix until well combined.
Spoon mixture evenly into the prepared tin and smooth the surface.
Bake in oven for about 30 minutes or until firm to the touch and cooked through.
Cool completely in the rin before removing a cutting into squares.

Wednesday, May 7, 2008

Easy Pumkpin Fruit Cake Recipe

This is another recipe I found in my mum's recipe folder. It was one that she got from her Homemakers group at church. I have made this cake so many times as it is just so easy and tastes really great. It is one that I used to put in lunch boxes for morning tea break or when I am having an afternoon tea party.


125g butter
1 cup sugar
2 eggs
1 cup cold mashed pumpkin
2 cups SR flour
1 pkt mixed fruit

Preheat oven to 170C for fan forced and 180 for normal oven. Grease and line a large round or square tin with greasproof or baking paper.
Peel and cut up pumpkin. Boil until cooked, then cool down and when cold, mash.
Cream butter and sugar then add eggs, one at a time and beat well. Add the mashed pumpkin and continue to mix. Add the fruit and then the flour and mix together.
Bake in oven for approx 1 hour. Test with a skewer and if it comes out clean or cake springs back when lightly touched in the middle, it is ready to take out of oven. Turn out onto a wire rack and cool down. Serve either plain or else with some butter spread on the slices.

Monday, May 5, 2008

Apricot & Peach Sponge Dessert

My cousin Bev gave me this recipe. She often makes it when she wants something that is not only yummy but really easy to make. I am all for making easy desserts, especially if I don't have a lot of time to spend on preparing dinner for when guests are coming over. Try this recipe as I know that once you have made it you will love it.


1 round double layer sponge cake from the bakery
2 tabelspoons apricot jam ( I use one with no added sugar)
250g Marscapone or light Philly cheese
250g thickened cream
small tin peach slices
2 tablespoons strawberry jam
2 tablespoons sweet sherry


In a medium size bowl, beat the marscapone cheese (or philly) and cream together until thick and smooth. On one layer of your sponge, spread over the apricot jam. Drain the peaches and layer them on top of the jam. Spread half of the cheese mix over these then place the other sponge over this. Spread the remainly cheese mix over the top and sides of sponge. Heat the jam and sherry slightly while mixing together. Slice your sponge and serve on plates with a little of the strawberry mix over it.