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.

INGREDIENTS:

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)

METHOD:

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.

INGREDIENTS:

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

METHOD:

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.

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.

INGREDIENTS:

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

METHOD:

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.

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.

INGREDIENTS:

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

METHOD:

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

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.

INGREDIENTS:

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

METHOD:

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.

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.

INGREDIENTS:

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

METHOD:
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.

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.

INGREDIENT'S:

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

METHOD:

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.

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.

INGREDIENTS:

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

METHOD:

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.

INGREDIENTS:

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)

METHOD:

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.

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.

INGREDIENTS:

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

METHOD:

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.

Lentil and Sweet Potato Curry Recipe

One of the ladies I work with brought her lunch in and when she was heating it up in the microwave, it smelt delicious. I asked her for the recipe and she told me it was a vegetarian curry. It is also suitable for anyone who is either diabetic or on a weight reduction plan. I made it up and have to say it is really tasty as well as being healthy.

INGREDIENTS:

1 1/4 cups basmati rice (to make 4 cups cooked)
2 tablespoon rogan josh curry paste
3/4 cup red lentils
2 bay leaves
1 brown onion - chopped
1 tablespoon fresh ginger - peeled and grated
460g sweet potato - peeled and cut into 2cm cubes
2 1/2 cups chicken stock - can use cubes or liquid stock
1/4 cup coriander leaves
sea salt and black pepper to taste

METHOD:

Heat a large saucepan and add the curry paste.
Cook for about a minute, stirring all the time, until fragrant.
Add lentils, bay leaves, onion, sweet potato, ginger and stock. Bring to the boil and lower heat.
Cover saucepan and let simmer for about 20 minutes. You may need to stir occasionally. When potato is cooked, season with the salt and pepper.
Place cooked rice onto individual small round bowls and turn upside down on to plates. Spoon the curry next to rice. Add a couple of sprigs of coriander leaves on top of the rice for decoration.
I like to serve some nice coloured steamed vegetables such as broccoli, carrots or green beans with it to give it a nice finish.

Carrot Dip Recipe

I love dips, especially if they are home made ones. I am always on the lookout for dips that are not only delicious but also use as much organic ingredients as possible. This dip is one of my favourites and when I tasted it at a cocktail party I went to, I had to ask the hostess for the recipe. She also served a delicious beetroot one which I will share with you as well.

INGREDIENTS:

650g carrots (I used organic)
1 tablespoon tahini
1 clove garlic
2 teaspoons coriander
1 teaspoon cumin
1 teaspoon turmeric
2 tablespoons virgin olive oil
1 1/2 tablespoons lemon juice
1/2 teaspoon lemon zest
1 teaspoon sea salt
1/2 teaspoon black pepper
3 tablespoons natural greek-style yoghurt

METHOD:

Peel, top and tail the carrots, then slice and steam or microwave until tender but not overcooked.
Cool the carrots then place in a food processor or blender with all other ingredients except the olive oil.
Mix ingredients until smooth then add the oil, a little at a time until it thickens up.
Season to taste and serve with corn chip.
By using blue organic corn chips you will get a lovely colour combination that not only looks good but tastes great as well.

Raspberry Coconut Slice Recipe

I am sure that everyone has made this recipe and has a special one to make. My mum used to make this for as long as I can remember so she probably got the recipe from her mum. My dad used to love this so mum often would make it to put in the lunch box for dad. It is very easy to make and you could always exchange the raspberry jam for another one. I have also used apricot for it and that was really nice as well.

INGREDIENTS:

Base:
3/4 cup plain flour
1/4 cup SR flour
2 tablespoons sugar
90g (3 oz) butter
1 egg - slightly beaten
1/2 cup raspberry jam

Topping:
1 egg
2 tablespoons sugar
1 1/4 cups dessicated coconut

METHOD:

Base:
Combine the sifted dry ingredients in a bow.
Rub in the butter.
Add the slightly beaten egg and mix to form a soft dough.
Press dough over the base of a well greased 28 x 18cm slice tin.
Spread evenly with the jam, then the topping (see below).
Bake in a moderate oven 175C for approx 25 - 30 minutes or until golden brown.
Let stand for 5 minutes until turning out on a wire rack to cool.
Cut when cold.
Topping:
Beat egg and sugar together with a fork then mix in the coconut.

Low Fat Baked Custard Recipe

I love baked custard. It was one of those old fashioned puddings that my nan and my mum would make for us often. I have adapted the one that my mum used to make it suitable for people either counting calories or who want a low fat alternative.

INGREDIENTS:

1 egg
1 egg yolk
1 teaspoon vanilla essence
300 mls low-fat milk ( I use hi-lo)
3 tablespoons sugar substitute ( I use splenda as it doesn't contain aspartin)

METHOD:

Preheat oven to 180C.
Beat egg and egg yolk together until well beaten.
Add the milk, splenda (granular) and vanilla essence and beat together until frothy.
Pour custard into a small ovenproof dish. Stand this in a pan that has boiling water about 1/4 way up the pan.
Bake for about 40 minutes or until cooked through.

Wholemeal Oat Biscuits Recipe

I love biscuits that have rolled oats in them. This is a recipe that was given to me many years ago by a lady I met through the Lions Club. She made these for a morning tea we had and I asked her for the recipe. They are simple to make and a great one to put in with the packed lunches.

INGREDIENTS:

1 cup wholemeal plain flour
3 cups rolled oats
60g butter (do not use margarine)
1/3 cup brown sugar - lightly packed
1/4 cup golden syrup
1/4 cup milk (can use hi-lo)

METHOD:

Preheat oven to moderate 175 - 180C
Sift flour into a large bowl.
Place rolled oats in a blender and blend for 10 - 15 seconds. Add to flour.
Rub butter into flour until it resembles course breadcrumbs.
Add sugar.
Heat golden syrup and milk together in a small saucepan until well combined. Cool slightly.
Gradually add this to the flour mixture and mix together to a firm dough.
Divide into two lots to make rolling easier.
Roll out each lot with a rolling pin to about a thickness of 3mm (1/8 inch).
Cut out with a round cutter and place on lightly greased oven trays.
Prick biscuits with a fork and bake in a moderate oven for about 10 minutes or until golden brown.
Makes about 30 biscuits.

American Style Barbecue Sauce Recipe

I have been to the states 4 times now and one of my favourite dishes over there is american style barbecue ribs or barbecue beef. One of my friends over there does a great beef cooked in a delicious sauce. I asked for the recipe and have to admit that one of the ingredients she used, I cannot find here in australia. I have tried to adapt it without this ingredient and hopefully any american citizens reading this will forgive me if it isn't the same as the recipe you use. That ingredient is called liquid smoke and the one she used was a hickory flavoured one. I will keep searching for it but until then I am sure you will love this sauce anyway.

INGREDIENTS:

3 teaspoons hickory flavoured liquid smoke (if available)
1 cup tomato sauce (ketchup)
6 tablespoons worcestershire sauce
4 tablespoons butter
3 tablespoons white vinegar
1 tablespoon french mustard
3 tablespoons finely minced white onion
1/2 teaspoon tabasco sauce
1/2 cup brown sugar
1 tablespoon white sugar
1 teaspoon salt

METHOD:

Put all ingredients into a large saucepan and mix together well.
Place over a very low heat and cook for about 15 minutes, stirring occasionally.
Store in airtight container in the refigerator
It will keep well for several months in there.
This can be used as a sauce to pour over meats or as a marinade to brush on meat before cooking.

Creamy Asparagus Soup Recipe

I love home made asparagus soup and this recipe was one that my mum used to make for us. My dad loved it and I acquired the taste for it during my childhood and still love it as much today as I did then. It is super easy to make and once you have tried a home made asparagus soup, you will never buy it prepackaged again.

INGREDIENTS:

1 bunch fresh asparagus ( I use only australian)
2 x 340g cans of green asparagus spears
2 tablespoons water
1 brown onion - finely chopped
1 stick of celery - finely chopped
15g butter
1 cup good chicken stock
1 x 300ml carton cream

METHOD:

Place asparagus in microwave dish and and the water. Cook on high for about 3 minutes or until just tender. Drain off liquid and roughly chop.
In small frypan, place butter and melt on stove top. Add the onion and celery and saute until onions are transparent and soft. Transfer to a large saucepan.
Add the chicken stock and undrained cans of asparagus and bring to the boil then simmer for around 15 minutes.
Let cool down slightly then transfer to a blender and puree till smooth.
Return to saucepan and add the cream and chopped asparagus to the pureed soup.
Heat through and serve with some lovely crusty bread or dinner rolls.

Orange Marmalade Cake Recipe

My mum used to make this cake often and it is one of those recipes that is not only lovely and moist by also very easy to make. I am sure that she had to given to her by one of the ladies from her church homemaker's group. It is great to serve for an afternoon tea party.

INGREDIENTS:

2 1/2 cups SR four
185g butter (don't use margarine)
3 eggs - separated
3/4 cup sugar
2 teaspoons grated orange rind
1/2 cup marmalade
1/3 cup mixed peel
1/2 cup milk
1/4 cup orange juice (fresh, squeezed is best)

METHOD:
Preheat oven to 160C in fan forced oven.
Grease and line a 20cm square cake tin.
Cream the butter and sugar. Add egg yolks, grated orange rind and mix until light and fluffy.
Stir in the marmalade and mixed peel.
Add sifted flour, alternatively with the milk and orange juice.
Beat egg whites until firm peaks form, then fold gently into cake mixture.
Pour into cake tin and bake for about 35 minutes. Cake will spring back when lightly touched in the centre when cooked.
Turn out onto a wire rack to cool then spread with orange frosting.

ORANGE FROSTING:

2 teaspoon grated orange rind
1 cup icing sugar - sifted
1 tablespoon orange juice
2 tablespoons butter

Cream butter, orange rind. Gradually beat in the sifted icing sugar and orange juice.

Moist Chocolate Carrot Cake Recipe

I have been making this delicious cake for many years now and every time I make it I am always asked for the recipe. If you like the traditional carrot cake, then you will love this version of it. It is very moist and very easy to make.

INGREDIENTS:

1 cup SR flour
2 tablespoons cocoa powder ( always use a good one)
1/2 teaspoon bicarb soda
1/2 cup castor sugar
1 granny smith apple - peeled and grated
2 eggs
1 cup finely grated carrot
3/4 cup chopped pecan or walnuts
1/2 cup good oil (I use peanut oil)

Preheat oven to 180C.
Grease and line a deep 20cm round cake tin.
Sift flour, cocoa, bicarb soda and sugar into a mixing bowl.
Add the apple, carrot, nuts, lightly beaten eggs and oil.
Mix well with an electric mixer.
Pour into the prepared cake tin and bake for around 25 minutes. Test with a skewer and if it comes out clean or cake springs back when lightly touched, it is cooked.
Remove from oven and let stand for about 5 minutes before turning out onto a wire rack to cool.
When cool, ice with frosting and some extra nuts on top for decoration.
Recipe for frosting as follows:

CREAM CHEESE FROSTING:

60g cream cheese (can use light)
1 1/2 cups icing sugar
45g butter (do not use margarine)

Beat the softened cream cheese and butter together in a small mixing bowl with electric mixer.
Gradually add the sifted icing sugar to get a nice soft and fluffy mixture.
Spread over cooled cake and top with a few extra nuts.

Easy Chicken with Creamy Mushroom and Mustard Sauce Recipe

I often like to make recipes up as I go along, just to see how they turn out. I discovered that often the easiest way of cooking, tastes just as good as using long, complicated recipes.
One night when I was having guests over for dinner and was running late, I decided to just cook my chicken breasts as normal and then finish it off by adding some mushrooms, onion and cream to the finished product. It turned out great and my guests complimented me on my great recipe. Try this way and I am sure you will agree with me that it tastes great and is just so simple to cook.

INGREDIENTS:

2 large chicken breasts (to serve 2)
1 small brown onion - chopped
1/3 carton whipping cream
2 teaspoons seeded mustard
flour
sea salt and black pepper to taste
butter

METHOD:

Slice chicken breasts into about 4 - 5 slices each breast. I usually slice mine diagonally.
Toss in some flour that has been lightly seasoned with the salt and pepper.
Place about a tablespoon of butter in large pan or wok and when hot, add the chicken slices.
Brown on each side quickly and then reduce heat to low- medium and cook through for about 5 minutes.
Add the onion and cook another 2 minutes or until onion is transparent. Then add the mustard, cream and a little more salt and cracked black pepper if needed.
Gently cook on low heat until chicken is cooked through and mixture is a nice thick sauce.
Serve with some lovely coloured steamed vegetables such as broccoli, carrots or brussel spouts and some steamed rice.

Coconut Chicken Kebabs Recipe

Recently I went to a barbecue luncheon where the hostess served up these delicious chicken kebabs that were dipped in coconut and garam masala. Naturally I asked her for the recipe so I could share it with you on my site. these are so easy to do and a little different than the normal chicken kebabs that we uaually have. Don't forget to soak your skewers in water first to stop them burning when in the oven or on a grill (if prefered).

INGREDIENTS:
12 chicken tenderloins
12 bamboo skewers
2 eggs - lightly beaten
2 cups shredded coconut
1 heaped teaspoon garam masala (an indian spice)
Olive oil spray

METHOD:
Preheat oven to 200C.
Thread the chicken, lengthways onto skewers.
Break eggs onto shallow dish or plate and whisk lightly with a fork.
Mix the coconut and garam masala together on a plate or shallow dish.
Dip the chicken kebabs into egg first, then the coconut mix.
Spray with olive oil.
Place on oven trays lined with alfoil.
Cook in the oven for around 15 minutes or until a nice golden brown colour and cooked through.
Serve with almond pilaf and some sweet mango chutney.

ALMOND PILAF:
1 1/4 cups long grain rice
1 1/2 cups chicken stock
270ml can coconut milk or lite coconut cream
1/4 cup slivered almonds that have been toasted in oven first
Some fresh coriander leaves.

Put rice, stock and coconut milk in a large saucepan and bring to the boil.
Simmer, covered for around 10 minutes.
Remove from heat and let stand for another 10 minutes.
Stir in the toasted almonds and coriander leaves.

French Onion Soup Recipe

This has always been a favourite of mine and I am sure that everyone has their own variation of it. My girlfriend Judy gave this recipe to me many years ago and the only difference with her recipe was she adds brandy to her soup. I have to admit to loving it made this way.
The secret to really good onion soup, is to cook it really slowly so the true flavour of the onions come through. If you own a slow cooker, that is probably the best way to make this delicious soup.

INGREDIENTS:

1 kilo brown onions - sliced
3 tablespoons butter
2 cups beef stock
2 cups water
3 - 4 sprigs parsley
black pepper and sea salt to taste
1 tablespoon worchestershire sauce
1 teaspoon sugar
1/4 cup brandy (optional)
125g gruyere cheese - grated
1 large french loaf or several baguettes

METHOD:

Melt butter in a large pan and add onions. Turn heat up and cook for approx 5 minutes, stirring constantly so they don't stick or burn.
Reduce heat and add the sugar and continue to cook, stirring occasionally, for another 25 - 30 minutes or until the onions are a golden brown and have caramalised.
Transfer to a crock pot if you have one. Add the stock, water, worchestershire sauce, brandy and the parsley that has been tied together with string. Add some salt and black ground pepper to this and set on a slow heat and cook for about 2 - 3 hours. The longer and slower that you cook this will determine the best flavour.
When cooked to your liking, preheat your grill and toast sliced bread for about 1 1/2 minutes on each side or until lightly toasted.
Sprinkle the cheese on one side of toasted bread and return to grill to brown it. When it is golden brown and beginning to bubble, remove from grill.
Place 1 or 2 slices in each soup bowl and pour your soup over it.
The cheese will melt and the bread will rise to the top of the soup.
If you prefer you can ladle the soup in first and then add the cheese toasted bread on top. I prefer mine to have the soup poured over the bread but it tastes great either way.
If you don't have a slow cooker, you could use a pressure cooker or else just cooked on top of the stove in a stockpot for at least 1 hour if you are in a hurry.

Pumpkin and Poppyseed Velvet Cake Recipe

A girlfriend of mine made this delicious cake at a birthday luncheon I went to recently. I loved this recipe and asked her to give it to me so I could add it to my recipe site. I have adapted it slightly so that it has only half the amount of sugar, a little less butter and more lemon to it.

INGREDIENTS:

150g butter
1/2 cup caster sugar
1/4 cup splenda
1 large cup pumpkin - cooked and finely mashed
1 tablespoon lemon rind finely grated
1 tablespoon lemon juice
2 teaspoons poppyseeds
1 1/2 cups SR flour
2 eggs - separated

METHOD:

Preheat oven to 180C fan forced.
Grease and line a 20cm ring cake pan.
Cream butter, splenda and sugar until light and creamy.
Beat in egg yolks, one at a time and beat well after each addition.
Add pumpkin, lemon rind, juice and poppyseeds. Beat until light and smooth.
Gently fold in the flour, being careful not to overmix.
Beat egg whites until soft peaks form. Fold in gently to cake mix and lightly blend through.
Pour into cake tin and bake in oven for around 35 - 40 minutes. Test with a skewer and if it comes out clean, then your cake is cooked.
Let stand in tin for about 5 minutes then turn out on a wire rack and let cool completely.
Ice with cream cheese frosting.

FROSTING:

75g light cream cheese
30g butter
1 1/2 cups (approx) icing sugar.
Allow butter and cream cheese to reach room temperature then beat with an electric mixer until soft and creamy. Add icing sugar, about 1/2 to start with, adding a little more at a time until you have the desired thickness and quantity. Spread over cake and allowing to slightly lap over the sides.

Yorkshire Pudding Recipe

When I was a little girl, growing up, whenever my mum asked me what I wanted for dinner, I would always ask for roast beef and yorkshire pudding. I always wanted the end two slices from the roast beef as I loved the crispy part of it. I still to this day, love roast beef and for me it just would not be complete without the yorkshire pudding to go with it. Do make your own and you will never use the packet mix for it again. The secret to this is to use buttermilk in it and allow to stand for 1/2 hour before cooking the batter.

INGREDIENTS:

1/2 cup milk
1/2 cup buttermilk
1 cup SR flour
1 egg
sea salt and black pepper to taste

METHOD:

Place flour, pepper and salt in a medium size bowl.
Whisk the egg and milk together. Add to the flour and using and electric whisk or beater, mix together until smooth and the cosistency of a thick batter.
Cover the bowl and let stand for 30 minutes to rest.
Grease a 12 place patty or muffin tray and place in a hot oven to heat thoroughly, about 5 minutes. You want it to begin to smoke.
Remove from oven and very quickly, pour the batter into each place and return to oven.
Cook for around 15 minutes or until golden brown and puffed up.
I often just pour my batter straight into the baking dish that the beef has been cooked in as I love the taste of the juices going through my puddings.

Roast Lamb Recipe

An all time australian favourite meal would have to be the sunday lamb roast. I love the mild taste of lamb and it is always on the menu at our house. My mum's was just the best way of cooking it and if you roast it this way, you will never go back to using any type of fat in cooking it. Mum's secret is in using orange juice in cooking the lamb. It gives it the most beautiful flavour and also helps to make the juices a lovely dark colour when making the gravy.
I always have roast vegetables such as potatoes and pumpkin with my lamb as well as some steamed vegetables. If you do roast veges, half cook them in the microwave first, then for the last 45 minutes add them to your baking dish with the lamb and turn once during cooking. I have added my recipes for home made gravy and mint sauce.

INGREDIENTS:

1 leg of spring lamb with shank attached
1 orange
1 tablespoon plain flour
1/2 cup water
mint sauce

METHOD:

Preheat oven to 200C
Place lamb in a large baking dish with the water.
Sprinkle flour over top of lamb.
Squeeze the juice of the orange over this.
Bake in the oven for around 1 hour. Reduce heat a little if it starts to burn.
If needed, add a little more water so as it doesn't dry out on the bottom of the pan.
Turn meat over for the last 30 minutes.
It should take around 2 hours to cook a medium size roast.
Serve with your vegetables, home made gravy.and mint sauce.

HOME MADE GRAVY:

Place your baking dish on top of stove and heat the juices left in the pan until bubbling. Add some salt and black pepper to pan and then add about a tablespoon plain flour to it. Quickly stir through with a fork until the flour is mixed well into the juices. You need to cook the flour before you add the water. Quickly, all at once, add about 1 cup water and continue mixing through with the fork. It doesn't matter if it looks lumpy at this stage as when it begins to boil, the lumps will disappear.Heat through until nice and smooth. If it is too thick, add some more water, a little at a time until you get the desired consistency of your gravy. It doesn't matter if you have little bits of meat or vegetables in this that may have stuck to your baking dish while cooking as this adds to the lovely flavour.
Once you have tasted home made gravies, you will never use packet ones again.

MINT SAUCE:

a handful of mint sprigs
couple teaspoons sugar
vinegar
salt and black pepper
water
Remove the mint leaves from the sprigs.
On a cutting board, place mint, sugar, salt and pepper and chop up finely. The juice from the mint will come out with the sugar, making it easier to chop up.
When all chopped up, place in a small jug and add a couple teaspoons vinegar and about 1/4 cup water. Taste to see if it is how you like it and if it needs it you can add a little more vinegar, sugar and or water to it.

Birthday Cupcakes Recipe

Whenever my children had a birthday party, I would always make some little cupcakes. I used to use different coloured icing on them and arrange them on a nice cake stand. They not only look lovely, but the kids and adults will love them. You can make several different ones from the 1 mixture. I usually make vanilla and divide it up so some are plain, some have pink colouring and some are chocolate. If you want to make chocolate cakes, add a tablespoon of cocoa powder to the mix with the flour. You may need a little more milk if mixture appears too thick.

INGREDIENT'S:

125g butter
2/3 cup castor sugar
1 teaspoon vanilla essence
2 eggs
1 3/4 cup SR flour
2/3 cup fresh milk
whipped cream (for filling)

METHOD:
Preheat oven to 180C.
In a mixing bowl, cream butter and sugar together until light and creamy.
Add vanilla essence, then eggs, one at a time, beating well after each addition.
Fold in flour, alternatively with the milk.
Spoon mixture into patty papers until about 3/4 full.
Bake for 20 - 25 minutes or until cooked when tested.
Remove from oven and cool before icing.
Cut a thin slice off the top of each cake and fill with some whipped cream then put top back on and spread some icing over the top. Add a few sprinkles over the icing.

IGING:

1 cup sifted icing sugar
1 tablespoon melted butter
few drops vanilla essence
little milk
food colouring or cocoa for chocolate ones
Coloured sprinkles or coconut for decoration

Melt butter in small saucepan. Take off stove and add few drops vanilla essence. Stir in icing sugar and few drops of food colouring. Add a few teaspoons of milk, a little at a time if icing is too thick. If making chocolate icing, add a tablespoon of sifted cocoa powder instead of colouring. You may need a little more milk if making chocolate icing.

Chicken Kiev Recipe

Everyone loves chicken kiev and as it is so easy to make, I have decided to add it to my recipe page. I ordered this from a restaurant recently and was very disappointed in what they served up. The next week I made my own recipe at home and it was just so much better than what I had at the restaurant. I am sure that they just order them if from one of the chicken suppliers, instead of making it all up fresh. The secret in great chicken kiev is to make sure that you don't pound the chicken breasts too much or it will not only break down the juicieness of the chicken but will allow the filling to leak out.

INGREDIENT'S:

2 chicken breasts (to serve two)
2 cloves crushed garlic
2 tablespoons butter - softened
chopped parsley
breadcrumbs
1 egg - slightly beaten
oil for baking or frying

METHOD:

Remove any skin from chicken breasts fillets.
Place between some plastic sheeting and gently roll out with a rolling pin or mallet.
In a small dish or bowl, mix the garlic, butter and parsley together. Roll up in some plastic wrap and place in the refrigerator to chill.
Remove butter from fridge and place equal amounts on chicken breasts. Roll up as in a parcel, making sure that sides are well turned in. Secure with tooth picks.
Dip in beaten egg and then coat in breadcrumbs.
Either shallow fry in large pan or wok, turning several times until cooked through. Alternatively bake in an oven set at about 190C in a fan forced oven for about 40 minutes or until just cooked through but not overcooked.
Serve with some lovely coloured veges such as broccoli, carrots, corn and some whipped potatoes.

Russian Nutcakes Recipe

A girlfriend of mine from the states, made these great little teacakes when I was visiting and I loved them so much I asked her for the recipe to bring home and make for myself. I forgot I had it for a while and when I found it in a long forgotten handbag, I got it out and made them to see if they were as nice as I remembered. I am happy to say they are and as they are just so easy to make, I am sure you will enjoy making them yourself. There are not a lot of ingredients in them but they taste really yummy.

INGREDIENTS:

250g butter
1 teaspoon vanilla essence
125g icing sugar - sifted
2 1/2 cups SR flour
3/4 cup chopped walnuts or pecans
1/4 teaspoon salt

METHOD:

Cream butter, icing sugar and vanilla together.
Mix flour and salt together and stir into batter.
Add nuts and mix all together.
Chill until cold.
Set oven temperature to about 190C in a fan forced oven.
Roll into balls and place on an ungreased oven tray and bake for around 10 - 12 minutes.
Take out and roll in a little icing sugar while still warm. When cool, roll again in icing sugar.
Can be stored in an airtight container for several days.

Date & Sweet Potato Cake Recipe

I first tasted this delightful cake at a luncheon organised by the Arthritis Foundation and I had to ask the lady who made it if she would give me the recipe. I'm glad to say that she cheerfully obliged me with it and I would like to share it with you. Although it takes a little time, it is simple to make and a great cake to serve at an afternoon tea party or a luncheon.

INGREDIENTS:

100g pitted dates - chopped
600g sweet potato - peeled and chopped
250g softened butter
300g caster sugar
4 eggs
300g SR flour
1 teaspoon nutmeg
1 teaspoon cinnamon
1 cup walnut halves - toasted

METHOD:

Grease and line a 22cm springform cake tin.
Preheat oven to 180C.
Place sweet potato pieces in a saucepan and cover with water. Simmer until soft then drain off and mash or process until smooth. Set aside. Can use microwave if prefered.
Beat butter and sugar until pale and creamy.
Add the mashed sweet potato.
Add eggs, one at a time, beating well after each addition.
Add flour, cinnamon, nutmeg, dates and walnuts and mix thoroughly.
Spoon batter into the cake tin and bake around 40 minutes or until cooked through.
Turn cake out on a wire rack and allow to cool.
Dust with icing sugar and serve with caramelised sweet potato strips.

SWEET POTATO CARAMELISED STRIPS:

1 small sweet potato
2 tablespoons honey
1/2 cup sugar
50ml water

Peel about 20 strips from the potato and set aside.
In a saucepan, place honey, sugar and water. Over a low heat bring to the boil.
Boil until the syrup thickens slightly (about 5 minutes)
Add the sweet potato strips and simmer for 3 minutes.
Remove and let cool on a foil lined tray.
Arrange over top of cake to serve.

Mushroom Risotto Recipe

I love a good risotto and think that it is one of those dishes that when you make it, you wonder why you don't do it more often. This is quite a simple risotto recipe and one that is great served with chicken or just by itself. I often add cut up chicken to it.

INGREDIENTS:

500g various mushroom varieties - sliced
2 tablespoons butter
40ml good olive oil
1 leek - thinly sliced
1 litre good chicken stock ( I often make my own)
2 cups arborio rice
1/2 cup white wine
1/2 cup pecorino cheese - grated
1/4 cup parmesan cheese - grated
2 tablespoons fresh parsley - chopped
2 cloves garlic - minced (can use bottled crushed)

METHOD:

In a pan, heat the butter and add the mushrooms. Cook for a few minute then remove from pan and set aside.
Heat the oil in a large pan or wok. Add the garlic and leek and cook for several minutes or until soft.
Put chicken stock in a large saucepan and heat until simmering.
Add the rice to the garlic and leek and stir for a minute, just to coat the rice.
Add the wine and cook until liquid is absorbed.
Add the stock, a ladle at a time, stirring continuously until all the liquid has been absorbed and rice is cooked through.
Stir in the mushrooms, cheese, parsley and serve immediately.
The rice should be lovely and soft but also quite sloppy as this is the correct way to serve risotto.

Thai Red Chicken and Pumpkin Curry Recipe

I love thai food but have to admit that I don't make mine as hot as most recipes call for. This delightful curry was served up by a friend who is renowned for her quick and easy recipes. This one is just so easy to make and I am sure you will enjoy it as much as I did when I tasted it.
Often in my recipes I use peanut oil instead of olive oil. The only reason for this is because I use scanpans to cook in and you cannot use olive oil in them. So if you are not using scanpans, then use olive oil if you prefer.

INGREDIENTS:

4 chicken thigh or breast fillets
1 tablespoon of good oil ( I use peanut)
2 tablespoons good red curry paste
2 cups diced pumpkin (use either butternut or jap)
1 400ml can coconut milk (I use organic)
2 tablespoon lime juice
1 teaspoon crushed garlic
1 teaspoon crushed ginger
plain flour
1/2 cup coriander leaves to serve
steamed rice

METHOD:

Slice the chicken and dip in some lightly seasoned plain flour.
Heat the oil in a large pan and brown chicken lightly.
Add curry paste, garlic and ginger and cook another minute.
Add pumpkin and coconut milk and simmer gently for about 15 minutes.
Add the lime juice and coiander leaves.
Serve with steamed rice and some green vegetables such as broccoli and beans.

Cabbage Rolls Recipe

In Bunbury, where I grew up, there was a row of houses along the estury where the local greek fishermen lived. Our dad used to go out with them when he was a young man and so he loved to take us to their homes to watch them bring the catch in. I am sure that is where I got my love of fishing and boating. There is nothing better than going out in a boat on the ocean, to fish or just enjoy the peace and serenity of being on the water.
This recipe was given to my mum by the mother of one of those greek fishermen. She didn't speak any english but let my mum watch how she made this recipe so mum could write it down to make if for us when we got home. I can still remember the delightful aromas that use to always be coming out of that kitchen, whenever we went there.
This is a very economical recipe and one that not only the adults, but also the kids will enjoy.

INGREDIENTS:

1 cabbage
500g mince steak
1 can tomato soup (Use a good one)
2 heaped tablespoons uncooked rice
1 large brown onion - chopped
couple good pinches dried mixed herbs
1 tablespoon olive oil
sea salt and cracked black pepper to taste
water

METHOD:

Remove the stem from the cabbage. In a large stockpot place the whole cabbage in and cover with boiling water with some salt. Cook on top of stove until about half cooked. Cabbage must be soft enough to roll up without splitting.
While the cabbage is cooking, do the filling.
In a large frypan or wok, add a little olive oil and gently cook onions for several minutes.
Add the mince steak and cook through for several more minutes.
Add the uncooked rice, dried herbs, tomato soup and salt and pepper and simmer for about 5 minutes.
When cabbage is cooled just enough to handle, remove leaves, one at a time and place a tablespoon of meat mixture on an edge of the leaf then roll up into a parcel. Make sure the sides are well tucked in or else it will spill out when cooking.
In a large saucepan, arrange rolls in layers until you have used up all the cabbage.
Cover the rolls with any mixture left over and then add enough water to just cover.
Cook on top of stove until a lot of the liquid has been absorbed and rice is completely cooked through.
Serve with a lovely greek salad or some coloured vegetables.

Spinach and Ricotta Cannelloni Recipe

This is another recipe given to me by my boss Michael. He brought this in to work one day for his lunch and it looked so good I asked him for the recipe. I was having someone coming for a sunday lunch and the husband was vegetarian so I thought that this would be great to serve up for the main course. I used my favouite pumpkin soup recipe, handed down by my mum and finished the meal off with my husbands favourite apple crumble dessert. The luncheon was a huge success and as all these recipes are on my webpage, you can use this for a great winter lunch or dinner party.

INGREDIENTS:

1 box of cannelloni shells
1 - 2 bunches english spinach
420g ricotta cheese
2 cloves crushed garlic (can use bottled)
3 egg yolks
3/4 cup tasty grated cheese
2 tablespoons olive oil
2 x cans crushed tomatoes (I use organic)
2 teaspoons basil (I use the basil in a tube)
sea salt and cracked black pepper to taste
extra 1/3 cup grated cheese
nutmeg

METHOD:

Preheat oven to 200C.
In a large bowl, combine the spinach, ricotta, egg yolks, 1/3 cup grated cheese, nutmeg and garlic and mix well. Add some salt to taste and mix all together.
Fill the dry cannelloni shells with mixture and set aside.
In a medium size saucepan, place oil, crushed tomatoes, basil, and some salt and pepper to taste.
Bring to the boil, then reduce heat and simmer for approx 20 minutes.
Remove from heat and set aside.
Pour half the tomato sauce in a large ovenproof dish then place a layer of the filled cannelloni tubes on top of this.
Pour over the remaining sauce then sprinkle the other 3/4 cup of grated cheese over the top and bake for approx 30 minutes. Test with a skewer or fork and if needed give another 5 minutes.
Serve with a lovely fresh green tossed salad and some crusty italian or garlic bread.

Diabetic Pumpkin Soup

I tasted this soup recently and asked for the recipe to add to my webpage. The lady who made it served it with yummy roasted parsnip chips and it really finished it off. It is different to my usual pumpkin soup in that it has a slightly asian flavour to it. Try this soup and I am sure that you will enjoy it as much as I did.

INGREDIENTS:

1 kg pumpkin ( I use butternut)
1 brown onion - peeled and chopped
25g fresh ginger - peeled and chopped
1 clove garlic (can used bottled crushed garlic)
2 teaspoons good oil such as peanut or corn
750 ml vegetable stock
150g low-fat natural yoghurt (greek style)

Chips:

2 parsnips - peeled and thinly sliced with potato peeler
2 teaspoons oil

METHOD:

Preheat oven to 200C.
Peel and cut pumpkin into cubes. Place with ginger in ovenproof dish and roast for 25 minutes.
Prepare the parsnip chips and brush with the oil. Lay on oven tray and roast in oven for about 20 minutes or until crisp and golden brown. Take out and set aside.
In a large pan, heat the oil and gently cook the onion and garlic until soft but not brown.
Add pumpkin and ginger and pour in the vegetable stock. Bring to boil and simmer for about 15 - 20 minutes.
Pour soup mixture into blender and blend until smooth. Return to pan and bring to boil. Stir in the yoghurt and add a little sea salt and cracked black pepper to taste.
Pour into heated soup bowls and top with the parsnip chips and serve with some fresh crunchy farmhouse style bread or rolls.

Chicken Breasts in Filo Pastry Recipe

Michael, who is my boss, loves cooking and he is quite a good cook. He often brings in really great looking recipes that he has made for his lunch, which is often left overs from dinner the night before. He came in with spinach and ricotta canneloni recently so I will be getting that from him to add to my site. I have asked him to pass on some of his favourite ones so I can include them on my recipe page for you to try out. He gave me this recipe as he says it is easy to make and tastes really great. This will serve two people so you can easily double it for four.

INGREDIENTS:

2 fresh chicken breasts
1 bunch english spinach
125g reduced fat feta cheese - crumbled
2 tablespoons pine nuts
1 egg
2 tablespoons sundried tomatoes - chopped (optional)
1/2 teaspoon lemon zest
1 clove garlic - crushed (can use bottled crushed garlic)
olive oil
4 sheets filo pastry

METHOD:
Preheat oven to 180C.
Drizzle some olive oil over spinach then gently cook in a large saucepan until wilted. Drain off any liquid.
Add the feta cheese to this and mix through.
Slice the chicken breast almost through, then open out like a butterfly.
Place all ingredients inside chicken and fold over.
Place each breast on 2 sheets of filo pastry and fold it into a parcel.
Glaze a little beaten egg over each parcel and place on oven slide.
Cook for about 1/2 hour. Pastry should be lovely and golden brown.
Serve with either a tossed salad or some lovely coloured vegetables such as carrots, broccoli and sweet potato.

Custard Kisses Recipe

One of my favourite cooks is Aunty Joy. I began collecting recipes from her about 40 years ago. She used to have a farm and like most farmers wives' she was an excellent cook. Just give her a few basic ingredients and she could turn out the most delicious recipes. This is a recipe that I got from her about 35 years ago and I used to make them all the time for my kids, who just loved them. I am still making them and they still are popular with whoever I make them for. They are just so simple and easy to make and you will like them as much as I do, once you have tried them. They are a cross between a biscuit and a cake and best eaten within a couple of days; if they last that long.

INGREDIENTS:

1 cup SR flour
2 tablespoons butter
3 tablespoons sugar
3 tablespoons custard powder
1 egg
few drops vanilla essence
little milk

METHOD:

Preheat oven to 180C. Grease an oven tray lightly.
Cream butter and sugar.
Add egg and lightly beat.
Sift flour and custard powder and add to mixture.
Add a little milk to combine but mixture must remain thick.
Drop in heaped teaspoons onto tray and cook in oven for about 20 minutes or until cooked.
Remove from oven and ice with a little vanilla icing while still hot. this is just to glaze them but not to overpower them.

ICING:
1 tablespoon butter - melted
1/2 teaspoon vanilla essence
1/2 cup icing sugar
few drops of milk to make the icing thin

Sticky Date Pudding Recipe

This has to be one of my all time favourite pudding recipes. The first time I ever tasted this was at a luncheon at the ladies group at church where my mum went. One of the ladies there named Jeanette was the best cook I had come across and she always made something that everyone wanted the recipe for. I don't know if she made this pudding but it tastes like something she would have made. One of my favourite winneries, down south from Dunsborough serves this up and whenever I go there, I have to have it as it is just so delicious. Try this recipe and I am sure you will love it as much as I do. This recipe is to serve 20 people so you could halve it and still have enough to serve a large dinner party.

INGREDIENTS:

4 cups chopped pitted dates
4 cups water
1 teaspoon bi carb soda
175g butter - at room temperature (do not use margarine)
2 1/4 cups brown sugar - firmly packed
6 eggs
3 cups SR flour
thick pure cream to serve (alternatively use vanilla ice cream)

SAUCE:

3 cups brown sugar - firmly packed
3 cups cream
250g butter - chopped
1/2 cup orange juice
2 tablespoons orange rind - shredded

METHOD:

Grease a 25 x 35cm baking dish and line base and sides with baking or greasproof paper.
Combine dates and water in a large saucepan and bring to boil. Remove from heat. Stir in the bi-carb soda and let stand for about 5 minutes.
Beat butter and sugar in a large bowl with an electric mixer until well combined. Beat in eggs, one at a time, beating well after each addition. Fold in sifted flour, then the date mixture. Pour into prepared dish.
Cook in a moderately slow oven of 160C for about 1 1/4 hours or until cooked when tested. Remove from oven and let stand for 5 minutes before turning onto a wire rack.

SAUCE: Combine all ingredients in a large pan and stire over a low heat, without boiling until sugar is dissolved. Bring to boil then simmer, uncovered for 10 minutes.
Serve pudding hot with the hot sauce poured over and some cream or vanilla ice cream over the top.

Baked Chicken Risotto Recipe

My mum didn't make a lot of rice dishes other than rice puddings for my dad. He just loved rice puddings and couldn't seem to get around having it used any other way. I do remember that he got to enjoy a really good fried rice though, so maybe that is why mum began to experiment a little bit more with rice as a main meal. I came across this recipe in her file and although I never had it at mum and dads place, I decided to try her recipe and see if I enjoyed it. It is quite an easy risotto to make and one that I am sure you will enjoy as much as I did when I made it.

INGREDIENTS:

2 chicken breast fillets - sliced
2 cups arborio rice
3 cups chicken stock ( I make my own using chicken carcasses)
2 tablespoons olive oil
2 leeks - finely sliced
2 cloves garlic (can use bottled crushed garlic)
400g tin diced tomatoes
2 medium zucchini - sliced
1/4 cup grated parmesan cheese
1/4 cup shredded parsley
2 teaspoons grated lemon rind
roasted cherry tomatoes with cracked black pepper - to serve

METHOD:

Heat oil in a large pan or wok.
Add leeks and garlic. Cook over low heat for about 5 minutes, stirring occasionally till tender.
Stir in lemon rind, chicken and rice to coat in oil mixture.
Add stock, tomatoes, zucchini and half the cheese and parsley to mixture. Bring to the boil then transfer to a baking dish and put in oven.
Cook in a moderate over of 180C for about 25 minutes or until the rice is tender and liquid is absorbed.
Serve with the roasted cherry tomatoes that have been seasoned with the cracked black pepper.

Mushroom Sauce Recipe

I love either onions or mushrooms on my steak and have tried many recipes to see which I like the best. This mushroom sauce recipe is quite rich and definitely not your usual one. You will never use packet sauce mixes once you have tried home made ones.

INGREDIENTS:

25g dried porcini mushrooms
1 1/2 cups boiling water
1 small leek - chopped finely
3 cloves garlic - chopped finely (can use bottled crushed garlic)
25g butter
1/2 cup wine - either red or white
4 field mushrooms - sliced
1 cup cream
sea salt and cracked black pepper to taste
olive oil

Method:

Soak porcini mushrooms in the boiling water for about 10 - 12 minutes.
Fry the leek and garlic in butter until soft. Add the wine, porcinis, liquid from the soaking and salt. Bring to the boil and simmer for 4 - 5 minutes.
On a heated grill, drizzle some olive oil over the field mushrooms and cook for several minutes or until soft. Add them to the sauce mixture. Add cream and simmer until it has reduced to a thickened consistency.
Grill your prefered steaks then top with the mushroom sauce.
You should always let any meat you cook, sit for several minutes before serving. I always cover my meat with alfoil and let it rest before dishing up.

Chicken Laska Recipe

I found this recipe in my mums recipe file so it must be at least 15 years ago she had it given to her. I can't remember mum ever making this so I decided to try it and see how it turned out. I have to say it is delicious. I have adapted this to suit someone who needs to cook low fat or even diabetic recipes. I will put it down the way I found it and also give my adapted version. I actually prefer this cooked the low fat way. This recipe serves four.

INGREDIENTS:

2 large chicken breasts - around 400 - 500g
1 small carrot - cut into thin strips
1/2 red capsicum - thinly sliced
large handful bean shoots
1 tablespoon fresh coriander - chopped
4 - 5 spring onions - sliced
1 clove garlic
1 1/2 teaspoons fresh ginger - finely chopped
1 teaspoon Rak Pak Chee (Thai cooking paste in bottle)
3 - 4 teaspoons massaman or red curry paste
1 tin good coconut cream
1 teaspoon tumeric
2 cups good chicken stock ( I make my own from chicken carcasses)
1 dessertspoon cornflour
asian noodles - about 2 cups
1 dessertspoon peanut oil

Method:

Thinly slice the chicken breasts.
Heat wok and add peanut oil. When starting to smoke, add chicken, garlic and ginger and cook for several minutes. Do not brown the chicken.
Add carrots and capsicum to wok and cook for another couple of minutes.
Add stock and the other ingredients apart from coconut cream, flour and noodles.
Blend the flour with the coconut cream and add to pan. When mixture thickens, add the noodles and simmer for a few minutes, then serve.
To make this low fat, use bottled garlic, ginger, coriander and a can of light and creamy carnation milk with coconut instead of coconut cream. Instead of using peanut oil, spray the wok with some cooking spray instead. This will taste just as good and you have almost no saturated fat in the recipe. If you are on the weight watchers point system, you would only have 4.5 points for a serve of this.

Fish & Chips

My dad had a boat and was always out fishing. He would bring home lovely fish such as jewfish, snapper and whiting. My favourite fish is jewfish which is found off the coast of western australia. We all loved fish, especially the way my mum would cook it. Dad even had a fish smoker and sometimes we would smoke fish such as herrings. I loved fish done in batter the best and my mum had a couple of ways of doing the batter. I love it in beer batter but I tried this way of cooking the fish and have to say that it is delicious. It was a recipe that a girlfriend gave me and I am sure you will love it once you have tried it. Serve it with a home made tartare sauce, which I have included.

INGREDIENTS:

2/3 cup plain flour
2 eggs
1 tablespoon milk
sea salt and black pepper to taste
1 1/2 cups fresh breadcrumbs
olive oil
4 pieces white fish such as snapper or whiting
potatoes for chips or wedges

METHOD:

Preheat the oven to 200C.
Spread flour out on a flat plate and season well with the salt and pepper.
Beat the eggs together with the milk and pour into a bowl.
Toss the breadcrumbs into 2 teaspoons of oil and season with some salt and spread out on a separate plate.
Dip the fish in the flour, shake off excess and drop into the beaten egg mixture.
Remove fish, letting excess egg drip off then roll in the breadcrumbs.
Place fish on an oiled baking tray.
Toss the potatoes in a little oil, seasoned with salt and spread out on another baking tray.
Bake the both for 25 - 30 minutes or until cooked through and breadcrumbs are golden.

TARTARE SAUCE:

2 - 3 sweet spiced gherkins - chopped
1 teaspoon chopped capers
parsley - finely chopped
1/2 lemon - juiced
1/2 cup good mayonnaise
2 teaspoons gherkin juice
Blend all together in small jug

Diabetic Pumpkin Scones

As I love anything with pumpkin in it, I am always serching out recipes that feature it. Recently a girlfriend served up the most delicious pumpkin scones I had tasted and so I decided to adapt her recipe to make it suitable for diabetics. Once you have tried these you will never make them any other way. Whenever you make scones, you should have everything ready before you start as it is important to make them in the quickest time from start to finish. Your touch should also be light and whenever rubbing butter into the flour, always lift the flour high above the bowl at the same time. This is the secret to great scones and if you follow these instructions you will always serve the lightest, best scones around. These can be frozen and need to be thawed then can be reheated in the oven for about 5 mins at 160C.

INGREDIENTS:

2 1/2 cups SR flour (could use half white and half wholemeal)
35g low fat butter or margarine spread
1/2 teaspoon mixed spice
1 cup Butternut pumpkin - cooked and mashed when cold
1 cup low fat vanilla yoghurt
1 tablespoon brown sugar

METHOD:

Preheat oven to hot (220C) in fan forced oven.
Lightly grease or spray a non-stick baking tray.
In a large bowl, sift in together the flour and spice.
Rub butter into this using your fingertips.
Make a well in the centre and quickly add the pumpkin, yoghurt and brown sugar together.
Cut through with a bread and butter knife to mix. Do not use a spoon or fort as this will over-mix and make it tough.
Turn out onto lightly floured surface and gently knead through. The less you knead the better as this keeps them light and fluffy.
Cut out scones either with a knife or round cutter. A knife is always better as takes less air out of the scones.
Place onto oven tray and bake for 12 - 15 minutes or until cooked through.
Quickly remove from oven and place scones in a clean cotton tea towel and wrap it over and around the scones. Leave for 5 minutes then unwrap and serve.
*Note: By wrapping in a tea towel it helps the scones stay light by the steam it creates inside the towel.

Baked Chicken, Pumpkin and Leek Frittata Recipe

I found this recipe in my mums recipe folder and remembered that one of the ladies from her homemakers group had given it to her. I decided to make it and see if I liked it. I have to say it is quite delicious and as I love anything with pumpkin in, I thoroughly recommend you try this recipe for yourself. Although it is a little bit fiddly, it is easy to make and worth the effort.

INGREDIENTS:

about half a butternut pumpkin
6 chicken tenderloins
cooking oil spray
2 leeks - finely sliced
120g english spinach leaves
3 cloves garlic - finely chopped (can use bottled crushed garlic)
8 eggs
sea salt and cracked black pepper to taste
1 cup plain low fat yoghurt (I use greek style)
100g low-fat feta cheese - crumbled
baby spinach leaves to serve

METHOD:

Peel pumpkin and cut into 3cm pieces. Place in a microwave dish and cook for a few minutes until just tender. Remove and place in baking dish that you have sprayed with the cooking oil.
Bake in a moderate oven (180C) for 15 - 20 minutes and browned. Remove dish from oven.
Arrange chicken in dish in a single layer and spray with a little more oil then cook for 10 minutes. Remove dish from oven and let chicken cool. When cooled, shred the chicken.
Spray a shallow ovenproof dish with cooking oil.
Heat a non-stick frying pan and spray with cooking oil. Add leeks and garlic and cook over low heat, stirring occasionally for around 5 minutes or until leeks are tender.
Add spinach to leek mixture and cook until wilted. Remove pan from heat. Season with salt and pepper.
Whisk eggs and yoghurt in a large bowl with electric beater until well combined. Stir in fettaf, spinach mixture, chicken and pumpkin. Pour the mixture into the prepared ovenproof dish.
Cook in moderately hot oven (190C) for about 30 minutes or until set.
Serve hot or cold with some baby spinach leaves for decoration.

Mustard Cream with Basil

This recipe was given to me by a friend who is always serving delicious side dishes and sauces to go with her favourite recipes. I loved this and just had to add it to my file. It is just so easy to make and is great served with everything from chicken to lamb, pork and beef. You could also serve it with cauliflower and broccoli for a change from a white sauce. This will keep for a day or two in the refigerator but cannot freeze or microwave.

INGREDIENTS:

1/4 cup good dry white wine
2 teaspoons olive oil (always use a good oil)
300 ml cream
1 clove of garlic (can use bottled crushed garlic)
1/4 cup finley chopped fresh basil
1 tablespoon dijon mustard

METHOD:

Heat oil in a small pan. Add the garlic and cook gently, stirring all the time so it doesn't burn.
Add wine and bring to the boil. Reduce the heat and simmer, incovered until liquid is reduced by half.
Add cream and mustard. Cook, stirring all the time until the sauce thickens and reduces to be about a cup.
Remove from the heat and stir in the basil.

Diabetic Chicken Green Curry Recipe

I love curries and am always looking for ones that can be adapted so as to be suitable for diabetic cooking. All I have done is exchange coconut cream for light carnation milk with coconut. I think that you will be pleanantly suprised by doing this. It is very easy to make and goes a long way. I always serve it with rice and some nice seasonal veges on the side.

INGREDIENTS:

500g chicken thigh or breast fillets- diced
1 large onion
small head of broccoli
handful sliced beans (I use frozen baby beans)
1 can light and creamy carnation milk with coconut
almond slivers or flakes
1 tablespoon green curry paste
1 teaspoon bottled garlic

METHOD:

Lightly spray a large pan or wok and gently cook the chicken and onion for a few minutes.
Add the curry and garlic and continue cooking for several minutes but do not overcook.
Add the milk and simmer for around 10 minutes.
Add the vegetables and almonds and let simmer until just cooked.
Serve with rice and some side vegetables.
You can always reduce the amount of curry paste if you don't like it too hot.

Asparagus & Dijonnaise Gougeres Recipe

If you like french cruisine then this is a great little recipe to serve at a cocktail party or just to have as an entree to a great french dinner party. I love asparagus and am always looking for recipes that features it. I am sure that once you have tried these you will make them again and again for a special treat.

INREDIENTS:

100g butter - chopped
3/4 cup olain flour - sifted
3/4 cup milk (do not use skim)
1/4 teaspoon cayenne pepper
1 bunch fresh asparagus - trimmed, finely chopped and blanched
3 eggs
1/2 cup finely grated gruyere cheese
3/4 cup finely grated parmesan cheese
1/4 cup dijionnaise mustard

DIPPING SAUCE:

1/2 cup sour cream
1 tablespoon lime juice
1 teaspoon finely grated lime rind
2 tablespoons dijonnaise mustard

METHOD:

Preheat oven to 200C.
Grease and line 2 baking trays
Combine milk and butter in a saucepan and bring to boiling point. Make sure butter is melted. Remove from heat and add the flour and cayenne pepper all at once. Beat with a wooden spoon or electric mixer until it leaves the sides of the pan and balls around the spoon. Pour into a large bowl and set aside to cool.
Add the eggs, one at a time, beating thoroughly after each one. When mixture is thick and shiny, fold in asparagus, cheeses and mustard. Season to taste.
Drop spoonfuls of mixture onto prepared trays. Leave about 2 - 3 cm between each amount so the air can circulate around them.
Bake for 15 - 18 minutes until golden and cooked through.
DIPPING SAUCE: In a small bowl or jug, whist together all the ingredients. Season to taste. Serve in a small bowl with your gougeres.

Horseradish Sauce Recipe

A girlfriend of mine who is a great cook gave me this recipe several years ago. She served it with the best roast beef I had tasted. You still need a little prepared horseradish sauce for this recipe but do not use a cream one.

INGREDIENTS:

1/4 cup prepared horseradish
2 green onions - finely chopped
1/4 cup dry white wine
2 teaspoons good olive oil
300g sour cream (can use light)
2 tablespoons lemon juice (fresh is best)
2 teaspoons finely chopped fresh dill
1 teaspoon dijon mustard
2 tablespoons hot water

METHOD:

Heat the oil in a medium sized pan. Cook onion until soft, stirring constantly.
Add the wine and bring to the boil, then turn down heat to simmer, uncovered until the liquid has nearly all evaporated.
Add horseradish, sour cream, lemon juice and mustard and cook, stirring until sauce is heated through.
Take off the heat then stir in the dill and the hot water. If sauce is too thick, add a little more hot water to it.

Caramelised Red Onion Recipe

This is different to my onion jam that I have posted here previously. I love anything that has onion cooked in it and these are two of my favourite ones. This is great to put on top of barbecued steak or on top of mashed sweet potato. You can exchange the red onions for brown ones if you prefer. Do not brown the onions too much in the first stage of cooking them.

INGREDIENTS:

4 medium size red onions - thinly sliced
1 tablespoon brown sugar
1/3 cup dry red wine
1/4 cup beef stock
1 tablespoon balsamic vinegar
50g butter - do not use margarine

METHOD:

Melt butter in large frying pan or wok. Add onion and cook over low heat for about 25 - 30 minutes, stirring occasionally.
Add sugar and cook for another 5 minutes or until oinion has caramelised.
Add wine, stock and vinegar and bring to the boil then remove from the heat.

Diabetic Spicy Lamb Recipe

This was given to me by a lady who is diabetic. I tried it for myself and I have to say, it is easy to make and is really delicious. I have found that by taking the time to experiment with diabetic cooking, it not only is healthier for us but often it tastes better than traditional style cooking. How much better for us to either cut out or really reduce the fat content as well as the sugar.
This recipe has only 890 kilojoules per serve and 1.2g saturated fat. It you follow the weight watchers points program, that is only 3.5 points per serve. It would be an excellent choice for a lunch meal or you could have 1 1/2 serves for dinner and still use only 5.5 points.
INGREDIENTS:

600g lean lamb steak
1 cup diced apple - peeled
1/2 cup sultanas
1/2 cup almond slivers
1 cup sliced brown onion
1 teaspoon crushed ginger (in jar)
1 teaspoon crushed garlic (in jar)
1 x 375ml tin evaporated light milk
1/2 teaspoon coconut essence
1 teaspoon dried cardamon
1 teaspoon dried cumin
1 teaspoon dried coriander
1 teaspoon dried turmeric
2 teaspoons beef stock powder
1 tablespoon tomato paste
1 tablespoon cornflour
cooking spray oil

METHOD:

Cut lamb into strips.
Toast almonds on a sheet of foil placed under the grill, until browned. Set aside.
In a non-stick pan or wok, spray with cooking oil and saute lamb, ginger and garlic until meat is nearly cooked.
Add onion, apple and sultanas and cook for about 2 minutes.
Place spices, stock powder and tomato paste into the pan.
Mix flour into milk with the essence and add to the pan, stirring until boiled.
Turn into serving dish, top with almonds and serve with rice and some coloured vegetables such as broccoli and carrots.

Spinach & Feta Pie Recipe

I love spinach and feta pies and am always looking out for various recipes for them. I don't like feta cheese by itself, but you can't beat it when used in a spinach pie. This is quite simple to make and it is very tasty. It was given to me by a friend who had it given to her by a greek lady and as she is an excellent cook, you can be assured this is a great pie.

INGREDIENTS:

200g good feta cheese - crumbled
1 pkt filo pastry - at room temperature
6 - 7 eggs (depending on size)
3 bunches english spinach
1 bunch continental parsley
1/2 bunch spring onions
125g butter - melted
1/2 lemon - for squeezing

METHOD:

Preheat oven to 180C.
Wash spinach thoroughly and remove stems. Place in a large saucepan with the lid on and place over low heat until wilted. Squeeze to remove all the liquid then chop and set aside in a large bowl.
Chop parsley and add to spinach.
Add the crumbled feta cheese, oinions and some sea salt and coarse black pepper to taste. Mix well then stir in lightly beaten eggs.
Butter a large baking dish and working quickly, lay a sheet of pastry over the bottom of dish. Lightly butter the seet and then lay another sheet over this. Keep going until you have 6 - 8 layers of pastry (Keep the filo pastry under a moist tea towel while you work with it to stop drying out).
Spread the spinach mixture over this and press down to remove any air bubbles. Top with more filo pastry, buttering each sheet as you go until you have the same amount of sheets as the bottom.
Butter the top sheet more than the others and bake for 25 - 30 minutes or until the top is golden brown and the pie start to puff up.
Serve warm with lemon wedges on the side to squeese on pie.

Lamb Pie with Sweet Corn Topping

• A girlfriend of mine made this tasty pie for a luncheon we went to and when I sampled it, I decided it was definitely worth adding to my favourite recipes. It is one that the whole family will love, especially the kids. Great for the cold winter months when you want something easy to make and will go a long way.
  
  INGREDIENTS:
  
  2 onions - chopped
  1 tablespoon good oil such as olive or peanut
  750g minced lamb
  1 teaspoon paprika powder
  2 teaspoons ground cumin
  1 cup chicken stock
  2 teaspoons plain flour
  1 tablespoon fresh oregano - chopped
  1 teaspoon sugar
  
  SWEET CORN TOPPING:
  
  1 tablespoon oil
  1 red oinion - finely chopped
  1 clove garlic - crushed (can use bottled)
  420g cans sweet corn kernels - drained
  2 x 420g cans of creamed corn
  1 cup cream
  1/2 cup polenta
  1 tablespoon fresh basil - chopped
  sea salt and black pepper to taste
  
  METHOD:
  
• For Pie:
  Heat oil in a large pan or wok. Add onions and cook, stirring until transparent.
  Add mince and cook over a high heat until browned all over.
  Stir in paprika, cumin and flour and continue cooking for 1 minute.
  Stir in stock and let simmer, uncovered, stirring occasionally for a further 8 - 10 minutes. Stir in the oregano and turn pan off while making topping.
• For Topping:
  Heat the oil in a large pan. Add red onion and garlic and cook until oinion is soft.
  Stir in creamed, corn kernels and cream and bring to a slow simmer.
  Gradually stir in polenta, stirring all the time and let simmer for 10 minutes or until liquid is absorbed and polenta is soft.
  Stir in basil and then season with salt and pepper.
  Spoon the mince mixture into an ovenproof dish (12 cup capacity) then spoon corn topping over this and sprinkle with the sugar.
  Cook in moderate 180C oven for about 20 minutes or until the top is a lovely golden brown.
  Stand for about 10 minutes before serving with either a tossed garden salad or some seasons vegetables. It looks great with broccoli, carrots and a couple of baby potatoes.

Bacon, Brie & Zucchini Muffin Recipe

I love muffins and am always on the lookout for new recipes for them. These taste best, straight out of the oven when they are hot but they are suitable to freeze. Try these and I know you will love them also.

INGREDIENTS:

125g brie cheese
2 cups SR flour
2 rashers bacon - chopped
1 cup zucchini - grated
2/3 cup buttermilk (Can use milk if prefered)
125g butter - melted
1 egg - lightly beaten
Sea salt and black pepper to taste

METHOD:

Preheat oven to 180C. Lightly grease or spray a 12 hole muffin tin.
Cut half the brie into 12 small wedges and keep aside. Chop the remaining brie.
Sift flour into a large bowl. Stir in zucchini, bacon and chopped brie.
Combine buttermilk, butter and egg in jug or small bowl. Season to taste.
Make a well in the centre of dry ingredients. Add milk mixture all at once. Mix lightly until just combined. Do not over-mix as this will make them tough.
Spoon into muffin pan holes until 2/3 full.
Bake for 15 minutes then top each muffin with one of the wedges of brie. Bake for a further 10 - 15 minutes or until cooked when tested.
Serve warm with or without butter.

Potato Salad American Style Recipe

This recipe was given to me by a girlfriend who lives in the states. Her mum made it for me when I was staying with them and it was so delicious I had to have the recipe for it. I am sure you will love this way of making potato salad. It is just delicious.

INGREDIENTS:

1 kilo potatoes - peeled, cooked and roughly cubed
2 - 3 hard boiled eggs - chopped
2 - 3 rashers bacon - cooked and chopped
4 spring onions or 1 leek - thinly sliced
1/2 cup of good mayonnaise
1/2 cup light sour cream
2 tablespoons horseradish sauce
chopped fresh parsley
Sea salt and black pepper to taste

Mix potatoes, eggs, bacon and onions together lightly in a large bowl.
Combine other ingredients and mix together until blended and smooth.
Pour over the potato mixture and chill in the refrigerator until ready to serve.

Spicy Sweet Potato Mash Recipe

I love sweet potato and am always seeking new recipes that feature them. Sweet potato has a low GI so is a good alternative to white potatoes and you can often substitute them. This calls for both white and sweet potatoes but you could leave out the white potatoes if you prefer. I like to serve this with caramelized onions as a side dish with grilled porterhouse steak. It is simple to make and tastes great.

INGREDIENTS:

500g potatoes
500g sweet potato
1 clove garlic (can use bottled)
40g butter - melted
1 tablespoon powdered curry spice
fresh parsley and extra butter to serve

METHOD:

Peel and coarsly chop all potatoes. Place in large saucepan of boiling water. Add the garlic and some salt and boil, uncovered until potatoes are tender. Drain well and transfer to a large bowl.
Mash until smooth. Stir in butter and seasoning and mix well.
Serve mash, drizzled with the extra melted butter and garnish with parsley.

Diabetic Veal in Mushroom Cream Sauce Recipe

This recipe was given to me by my mother-in-law Amy who is diabetic. We often like to try out diabetic recipes that are given to us to see if they pass our taste test. This is a very easy recipe to make and it is quite tasty as well. You can substitute the lamb for chicken or beef if you prefer them. If you are following weight watchers points system, each serve has 5 points if using veal, and 1373 kilojoules (328 cal) This recipe will serve 4 so halve it if cooking for 2.

INGREDIENTS:

4 x 150g lean veal steaks
500g fresh mushrooms - sliced
2 pkts lite mushroom & chive cup-a-soup
1/2 cup sliced shallots
2 tablespoons parsley - chopped
2 tablespoons brandy (optional)
1 x 375ml tin light evaporative milk
1 teaspoon crushed garlic (jar or tube)
1 teaspoon cornflour
cooking spray

METHOD:

Spray a non stick pan with cooking spray and saute mushrooms, brandy and garlic for about 2 minutes.
Combine the flour and soup mix with milk and add to pan, together with the parsley and shallots.
Bring to boil and simmer until mushrooms are cooked. Put aside.
In another non stick pan, spray with cooking spray and fry the steaks until tender and just cooked. Do not overcook veal.
Pour the sauce over and serve with some steamed vegetables such as broccoli, carrots and parnsnips.

Bread Pudding Recipe

Most english people have their own version of this traditional pudding. I have asked several people for their favourite one and this one although having a lot in it, I think is really lovely. It may be a bit off track to the original style of making this but once you have tried it I am sure you will like it too.

INGREDIENTS:

8 slices of stale bread (wholemeal or granary)
2 eggs
110g sultanas and currents mixed
110g raisins
55g glace cherries - halved
55g mixed peel
110g dried apricots - chopped
80g dates - chopped
2 teaspoons nutmeg
2 teaspoons cinnamon
55g chopped almonds (optional)
sprinkling of brown sugar

METHOD:

Place bread in a large bowl, cover with cold water and leave overnight.
Squeeze out the water (next day)
Beat eggs, one at a time and stir into the bread.
Stir in fruit, nuts and spices.
Spoon mixture into a lightly greased deep pie dish.
Sprinkle with sugar and a pinch of extra spice.
Bake in a moderate oven of 175C for about 1 1/2 hours or until firm but still soft.
Serve hot with some whipped cream or custard.

Coleslaw Recipe

Everyone loves coleslaw and will have their own version of how to make it. I have several variations to this and will share them with you. This one has very basic ingredients but a lovely dressing that gives it a great flavour. I was given this recipe by a lady who used to always make coleslaw whenever we went on picnics or barbecue outings together and it always tasted great. This amount will serve about 10.

INGREDIENTS:

1/2 kilo cabbage
1 carrot
1/2 red onion
1/2 red capsicum

DRESSING:

1/2 cup whole egg mayonnaise
1/4 cup milk (can use hi-lo)
1 tablespoon white vinegar
1 tablespoon lemon juice
1 1/2 tablespoons castor sugar
2 teaspoons dijon mustard
sea salt and black pepper to taste

Method:

Remove the outside green leaves from your cabbage and set aside for decorating.
Process cabbage and onion, in batches in a food processor until chopped. Place in a large bowl.
Add carrot and capsicum to processor and process till chopped. Add to cabbage mixture.
For dressing, whisk all ingredients in a small bowl until thoroughly combined.
Pour dressing over cabbage mix and blend together until well combined.
Refrigerate until chilled through and serve in a china or glass bowl that has been lined with the outside green leaves from your cabbage.

Chocolate Puddings with Centre Sauce Recipe

I recently had dinner at a friends place who is an amazing cook. She served up these decicious but decadent little chocolate puddings. I have to say that they are truly wonderful and once you have tried them for yourself, you will agree with me. She couldn't remember who gave her this recipe but whoever it was, I am eternally grateful.

INGREDIENTS:
350g dark cooking chocolate
125g butter (do not use margarine)
100g almond meal
6 eggs - separated
100g rice flour
200g castor sugar
150g extra castor sugar

METHOD:

Preheat oven to 200C.
Melt butter and chocolate in a small saucepan over simmering water (use a double saucpan set if you have one) for about 1 minute.
Beat the egg yolks and the 150g castor sugar together till pale in colour and doubled in size.
Add the chocolate to this.
In a separate bowl, whisk egg whites and the 200g castor sugar together until light and soft peaks form.
Gently fold this into the egg yolk mixture.
Fold in the dry ingredients gently. I use a knife for this.
Grease 10 individual small moulds (metal is best).
Cook in oven for about 12 minutes.
Turn out onto individual plates and serve with ice cream or cream.
You can half this recipe or alternatively, you can freeze half the uncooked mix in moulds to be used at a later time. If you freeze them, make sure you wrap them in gladwrap before placing in the freezer.

Diabetic Wholemeal Date & Banana Muffins Recipe

This recipe was given to me by a lovely lady who has been making them for over 20 years now and said that they are a favourite in her house. I tried them and have to say they are the best date and banana muffins that I have tasted, diabetic or regular recipe. Do try these for yourself as I know you will love them. They are great to pop in a lunchbox or to serve for afternoon tea. These have just 340kj, 2g fibre and only 0.3g sat fat so if you are following the weight watchers points system that is just 1 point per muffin. Having 2 muffins would not ruin your program and you will love the treat.

INGREDIENTS:

2 Cups wholemeal SR flour
3 medium bananas - mashed
20 medium pitted dates - chopped
1/2 teaspoon bi-carb soda
1/2 cup fresh orange juice
1 egg (can use low cholesterol egg mix)
2 tablespoons honey
2 tablespoons good oil - such as olive or peanut

METHOD:

Preheat oven to 180C.
In a large bowl, mix in flour and bi-carb soda together.
Blend bananas and dates together with electric mixer or kitchen whiz.
Add orange juice, oil, egg and honey to this and stir or mix for a minute or two.
Pour this into the flour and slightly mix through with a wooden spoon until just combined. Do not over mix as this will toughen them.
Pour into small muffin tins or papers and cook for 15 - 18 minutes. Do not leave in any longer as you want them to be moist.
They are suitable to freeze and reheat in low/moderate temp in microwave.

Diabetic Lemon Loaf Recipe

This recipe was given to my mother-in-law, Amy who is diabetic. I decided to make it and see what it was like. I have to say, for a diabetic cake, it is really lovely and one that I will be serving up quite regularly now that I have tried it. It is also great for people who are following a weight lose program such as weight watchers and if you are on the points system it has just 2 points per slice. This loaf will serve 10 slices. I used a ring tin to make this and it was just as good as using a loaf tin.

INGREDIENTS:

1 1/2 cups SR flour
1/2 cup sugar
2 egg whites
2 tablespoons light margarine
3/4 cup skim milk (can use hi-lo)
2 tablespoons lemon juice
2 tablespoons lemon rind - finely grated
3/4 teaspoon bi-carb soda
cooking spray

SYRUP:
3/4 cup lemon juice
1/4 cup icing sugar

Preheat oven to 180C in fan forced oven
In a large mixing bowl beat egg whites and sugar for 1 minute.
Add lemon rind, lemon juice, melted margarine and milk, mixing well together.
In one go, gently fold in flour and bi-carb soda to mixture. DO NOT BEAT as this will make it tough.
Pour into a greased loaf tin 21 x 10cm that has been sprayed with cooking spray.
Bake in oven for 30 minutes or until firm to touch in centre.
To make syrup, combine juice and icing sugar together. When cake is cooked prick a few hole in the top with a fork and pour syrup over the cake. Leave to sit for 2 minutes and remove cake from tin and turn onto wire rack to cool.
You can also use orange instead of lemon for this cake.

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.

INGREDIENTS:

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

METHOD:

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.

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.

INGREDIENTS:

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

METHOD:

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.

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.

INGREDIENTS:

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


METHOD:

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.

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.

INGREDIENTS:

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

METHOD:

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.

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.

INGREDIENTS:

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

METHOD:

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.

LEMON ICING:
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.

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.

INGREDIENTS:

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)

METHOD:

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.