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Wednesday, December 31, 2008

Sweet and Sour Sauce Recipe

Nowadays we mainly buy bottled sauces when we are making certain recipes. I have to admit that I am also guilty of doing that but when I take the trouble to make my own, it tastes completely different and so much nicer. This recipe was one that my mum always made whenever she was making either sweet and sour fish, chicken or pork. It is easy to make and you usually find that you will have most of these ingredients on hand in the pantry and fridge.


1 small carrot - peeled and diced
6 tablespoons tomato sauce (ketchup)
1 tablespoon soy sauce
2 tablespoons vinegar
1 tablespoon sugar (small)
1 tablespoon sherry or water
1 dessertspoon cornflour
1 small tin pineapple pieces (can use unsweetened)
1 small onion - chopped
small amount of chopped cabbage (optional)


Place all ingredients apart from cornflour, in a medium size saucepan and bring to the boil. Simmer for a few minutes.
Mix cornflour with a little cold water until smooth and add to saucepan. Stir in until it thickens then simmer for another minute or two.
Remove from heat and pour over cooked meat or fish and serve with either steamed or fried rice.

Spicy Mustard Recipe

I love home made dressings, sauces, pickles and chutneys and am always looking for new recipes to make. I came across quite a few in my mum's old recipe file and decided to make some of them to see if they were as good as I remembered. This is one that I cannot remember mum actually making it but I am sure that if she had, my dad would have loved it, as he loved all things spicy and hot.
I loved this mustard and I am sure you will enjoy it as much as me if you make it for yourself.


150g dry mustard seeds
1 medium brown onion - chopped
1 teaspoon salt
2 cloves garlic - crushed
2 teaspoons ground black pepper
2 teaspoons tabasco sauce
2 tablespoons golden syrup
1 bay leaf
1 cup white wine
1 chicken stock
1 tablespoon curry powder


Combine all ingredients in a saucepan and cover with water.
Leave to soak for about 1 hour then drain water, then add fresh water to cover.
Leave another 2 hours then simmer on top of stove for an hour, stirring frequently to stop mixture sticking. Add more water as required. Can use a mix of water and wine for this.
Remove from heat and let cool.
Place in blender or processor and roughly chop but do not puree.
Pour into steralised glass bottles and store in a cool pantry for a week before opening to use.
This is great to use on cold meats as well as stirfry veges.

Wednesday, December 24, 2008

Bishops Cake Recipe

I love christmas time and getting to try out new and old favourite recipes to share with family and friends.
Tarnya, a girl I work with, brought me in this yummy cake to give me for christmas. She also gave me the recipe for it so I could share it with you.
I have to say that it is quite rich but at the same time, one that you want to reach out and take another piece as it is so delectable. It certainly got the thumbs up in our household so try it for yourself and I am sure you will agree with me just how lovely it is.


2 eggs
1 cup sugar
375g glace fruits: pineapple, pears, peaches, apricots
1 cup plain flour
1 teaspoon baking powder
125g red and green glace cherries
500g nuts: almonds, brazil, pecan, walnuts and hazelnuts
375g raisins
1/2 cup Grand Marnier, Curacao or Brandy


Beat sugar and eggs together.
Sieve flour and baking powder together in a large bowl.
Cut fruit the size of a cherry and add with the cherries to the dry ingredients, coating the fruit well with the flour.
Sir in the egg mix and nuts and mix thoroughly.
Pour mixture into cake tins and bake at 150C for 1 1/4 hours.
Pour alcohol over cakes while still hot.
Let cakes cool completely before taking out of tins.
Wrap in alfoil and refrigerate until ready to serve.
Cut into small chunky slices.

Tuesday, December 23, 2008

Tartare Sauce Recipe

I came across this in my mums recipe folder and thought I would put it on my site as it is such an easy and quick recipe to make. Mum used to cook a lot of fish when we were growing up as dad had a great boat and used to always be out catching fish. Our favourite was jewfish and then king george whiting which were always available in the indian ocean near our home in the south west of western australia. When using tartare sauce on fish, never use too much as you don't want to overpower the flavour of beautiful fresh fish when cooked.


4 tablespoons good mayonnaise
1 - 1.5 gherkins - finely chopped
approx 10 capers
1/2 teaspoon grated white salad onion or 1 spring onion - finely sliced
little finely chopped fresh parsley
1 teaspoon gherkin juice


Mix all ingredients together in a small jug and serve on the side with freshly cooked fish or seafood.

Monday, December 22, 2008

Seafood Cocktail Sauce Recipe

My husband David and myself love cruising and have recently returned home from one. We flew over to Melbourne and cruised back around the bottom half of Australia to Perth on the Sun Princess. What a truly awesome ship and definitely one of our favourite liners to cruise on. Everyone from the crew to the amenities onboard and of course, the wonderful food. David developed a love of the prawn cocktails they served and so I am going to share my own seafood cocktail sauce recipe that you can make for when you want to serve them at your dinner parties. Prawn cocktails seem to come and go in fashion and whenever you have one, you wonder why they are not always in vogue as they are so easy to make and always taste great.
This recipe was one my mum used to make many years ago and I haven't change a thing about it as I think it is a great one.


1 dessertspoon fresh cream
4 tablespoons mayonnaise
1 teaspoon vinegar
3 - 4 tablespoons tomato sauce (ketchup)
2 - 3 tablespoons worchestershire sauce
1 teaspoon grated onion (optional)
few drops tabasco sauce


Mix all ingredients together in a jug or small bowl.
Put some lettuce leaves in small glass bowls. Lay a row of fresh medium size prawns over then pour enough sauce over to just cover prawns. Pipe a small dash of whipped cream on top of sauce and garnish with a sprig of parsley and a small wedge of lemon on the side.
You can use a combination of shell fish if prefered. Lobster or scampi also are great.

Tuesday, December 9, 2008

Rocky Road Recipe

My sister Mandy is a fabulous cook and is always being asked to cater for friends parties as well as cooking for huge groups of people at her church camps. You can be sure that when you go to a dinner or social party at her place, you will get the most wonderful dishes served up to you. Mandy also is good at seeking out really easy recipes to make and this is one of them. She always make this to add to her christmas array of goodies and once you have made it you will love it as much as I do. It is simple to make and one that you can use generic brand ingredients for.


200g pkt unsalted peanuts
2 x 200g blocks cooking milk chocolate
1 large (or 2 normal) size pkt pink and white marshmallows
2 bars of Frys turkish delight

Line a slice tin with some baking paper.
Melt chocolate in top of a double saucepan, set over bottom pan of simmering water. Do not get any steam or water in the chocolate or it will go grainy and be ruined. Even a wet spoon will ruin it so make sure it is completely dry.
While chocolate is melting, roughly choc up marshmallows and turkish delight bars. Place all other ingredients into a large bowl and pour over melted chocolate and mix through.
Pour into slice tin and smooth over with a large spoon.
Set in the refigerator and chill until set. Remove and roughly break up into bite size pieces.
You can also add some dessicated coconut to the chocolate if you like it in the rocky road.

Thursday, December 4, 2008

Hash Brown Pancake Recipe

When I was on holidays in the states my girlfriend in Chicago made these interesting pancakes. I make something similar to this but my mum used to call them 'Mock Kingfish', even though they only contained grated potatoes, eggs and seasoning.
Anyway this recipe is slightly different in that she used hash browns instead of potatoes in them. I tried them and really enjoyed them so have decided to add this version to my recipes. She served them with applesauce where as my mums recipe, you just poured tomato sauce (ketchup) over them to serve.


1 cup SR flour
1 cup milk
3 large or 4 med eggs
3 tablespoons butter - melted
3 tablespoons sugar
1/2 teaspoon salt
some chopped fresh parsley
1 small brown onion - finely chopped
2 1/2 cups hash browns (can buy frozen)
1/4 teaspoon bi-carb soda


In a large bowl combine everything apart from the hash browns and mix toghether with your hands or a large wooden spoon.
Add the hash browns and mix through with your hands until well combined.
Let the batter sit for several minutes. Meanwhile, heat a frypan on medium heat and add some butter to it. Just enough to stop batter sticking to base.
Put heaped tablespoons of batter in pan and cook for about 1 1/2 to 2 minutes then turn over and do the other side.
Serve with applesauce.

Wednesday, December 3, 2008

White Christmas Recipe

Another one of those all time favourite christmas recipes that everyone loves. I am sure that you have a recipe for this, but just in case you haven't this is one that is easy and I love.


2 cups rice bubbles
1 cup desiccated coconut
1 cup full cream milk powder
1 cup icing sugar
1/2 cup dried mix fruit
1/4 cup chopped red glace' cherries
1/4 cup chopped green glace' cherries
1/2 cup white cooking chocolate bits
250g copha - chopped


Grease and line a 19cm x 29cm slice tin, taking baking paper up both sides as well.
Combine rice bubbles, coconut, milk powder, icing sugar, fruit and chocolate in a large bowl. Mix well together.
Melt copha in a small pan over low heat. Add to the rice bubble mixture and stir until well combined.
Press mix into the prepared tin, making sure you smooth it over with a spatula or large flat spoon.
Cover with plastic wrap and refrigerate for several hours till firm before cutting up into small squares.
This can be stored for 5 - 6 days in an airtight container in the fridge.

Christmas Pudding Truffles Recipe

I love christmas cooking and remembering recipes that my mum used to make for us over the christmas period. I think my sister Mandy actually gave us this recipe as I can remember her always making them at christmas time. These are a delicious way to make little mini puddings, although they are made out of fruit cake and not a pudding recipe. Once you have served these up you will keep making them as everyone loves them. They also look delicious. The recipe uses rum but I make them using either brandy or sherry and they are equally as good. It is all a matter of preference really.


1 x 800g dark fruit cake - crumbled (I buy the Woolies home brand)
2 tablespoons brandy (or other alcohol)
1 x 180g white cooking chocolate - melted
some glaze cherries - chopped (for decoration)
few spearmint leave lollies - chopped (for decoration)


Place crumbled cake into a large bowl and stir in the brandy. Using your hands, mix all together well.
Roll level tablespoons of mixture into small balls and place on some trays, lined with baking paper.
Using a fork or skewer, dip the balls into the chocolate mixture, then drain off any excess chocolate.
Spoon warm white melted chocolate over the top of the balls, then decorate with the a piece of the cherry in the centre of each and a piece of mint leave on either side to give it a christmas look.
These are best left in the refrigerator in an airtight container until ready to serve. They will keep for 5 - 6 days this way.

Monday, December 1, 2008

Brandy Butter Recipe

I love christmas time and all the wonderful things that we make to have a really enjoyable christmas. One of my favourite recipes is the traditional christmas pudding with either brandy sauce or brandy butter. I will share the sauce recipe as well but this is such an easy butter to make and a great alternative to the traditonal sauce. Just pour a little cream on top when you have this over your pudding and you will love the taste.


1 cup icing sugar - sifted
250g softened butter (do not use margarine)
1 teaspoon vanilla essence
1 tablespoon brandy (can use whiskey)


Place all ingredients into a bowl and beat with an electric mixer for around 8 - 10 minutes or until mixture is a lovely cream consistency.
Serve over the christmas pudding.