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Thursday, January 10, 2008

Fruit Compote

My husband and I stayed in this wonderful bed & breakfast in Albany last year and every breakfast the owner would have this great dish on the sideboard to go with the other yummy foods. Iloved it so much that I asked her for the recipe and was lucky enough to be given it. Thank you Trish for sharing it with me and for the wonderful stay we had with you. I need to warn you that this is very decadent but worth the extra calories you may gain.


2 cups of water (generous)
2 tablespoons honey
1 tablespoon lemon juice
3 cloves
3 pieces crystallized ginger (finely chopped)

Bring this slowly to the boil then add a dash of brandy. Turn heat down to simmer and add:
4 figs
8 pears
10 apricots
some dried apricots and other dried fruit of choice

Slice some of the fruit to make more manageable

Simmer all this for approx 20 minutes or until soft. Let it stand to go cold. This is best served at breakfast time with some plain greek style yoghurt. This will make up quite a lot so you can halve or even quarter this to suit.

Anzac Biscuits Recipe

This australian classic is always a favourite in our house and everyone asks for the recipe whenever I make them. It has been around forever and I am sure that people out there will have this same version which has been handed down from generation to generation.
It has been tried and tested over many years and they are still as delicious today as when they were first made and sent to our soldiers overseas during the war.
My paternal grandmother always seemed to have these in her bikky barrel whenever we visited her and I remember the wonderful aroma coming from her kitchen whenever she made them.


1 cup rolled oats
1 cup plain flour
3/4 cup coconut
1cup brown sugar
125g butter
2 tablespoons golden syrup
1/2 teaspoon baking soda
1 tablespoon boiling water


Put oats, flour, coconut and sugar into bowl. Melt butter and golden syrup in a pan. Mix the baking soda and boiling water in a cup. Add butter and syrup mix and water together in pan. Quickly add to the dry ingredients and mix well. Roll tablespoons into balls about the size of a walnut and place on greased oven tray. Press lightly down with a fork and bake for 15 -20 minutes at 160C in fan forced oven. They appear soft but will harden when cool.
If you are watching your weight, halve the amount of sugar.

Chicken and Sweet Corn Soup

This recipe was given to me by a very wonderful friend who is no longer with us and every time I make this I think of Sue who was the bravest girl I have ever known. She touched so many people with her zest for life and she got to do everything that she was told she never would be able to do. It is a different version of chicken and sweet corn soup and I think it is so much tastier than the usual receipe.


1 cooked chicken
1 onion chopped
1 large can creamed corn
1 tin of corn kernels (150 gram size)
frozen peas (about 1 cup)
1 tub light philly cream cheese
4 cups chicken stock
1 tablespoon butter

After removing the skin from chicken, shred it into small bits. Cook onion in butter till soft. Add stock, corn and chicken. Cook about 5 minutes and then add peas and cheese. Stir until the cheese melts and then turn down heat and simmer for another 10 minutes. Serve with crusty bread sticks. Yummy!

Coconut Almond Biscuits

This is another recipe given to me by Aunty Joy and is a great little lunch box filler or nice to serve with a cup of tea in the afternoon. As usual, they are very easy to make.


60 gms butter
2/3 cup caster sugar
1 slightly beaten egg
1 cup SR flour
pinch salt
1/2 cup coconut
1/2 teaspoon almond essence

Heat butter until just melted. Add the sugar and the egg and beat well. Stir in the flour, salt, coconut and almond essence and mix together until well combined.
Place in small dessertspoon on a slightly greased tray and bake in moderate oven for approx 15 minutes. Makes approx 30 biscuits. Can use teaspoon instead of dessertspoon for smaller biscuits.

Gingernut Bites

This recipe was one that was featured in a magazine and after making it, decided it was just too good to leave out of my favourites. I always make these at christmas time as they go great with my other favourite christmas recipes such as hedgehog cake and chocolate truffles. I always use butter in my recipes as it always turns out so much nicer than using other shortenings.

90 gms butter
2 tablespoons golden syrup
1/2 cup nestles condensed milk
1 teaspoon vanilla essence
250 gm pkt gingernut biscuits (crushed)
1 cup sultanas
1 cup coconut (approximately)

Melt butter in a small saucepan. Add golden syrup and condensed milk. Stir in vanilla essence, biscuits and sultanas over medium heat until well combined. Cool to room temperature. Roll heaped teaspoons of mixture into small balls and toss in coconut. Refrigerate until firm. Makes about 50 bites.