Mixed Cake


250 g butter

250 g chocolate

3/4 cup castor sugar

2 eggs

¼ cup cocoa

1 ½ cup hot water

1 tsp vanilla

1 tbsp scotch

1 ½ cups SR flour


Put butter, sugar, water and chocolate in a bowl and cook in high microwave for 1 minute. Stir until butter and sugar are dissolve. Add vanilla and scotch. Sift the flour and cocoa in a large bowl. Mix with electric beater on slow. Then combine dry ingredients, eggs and chocolate mix. Put into 2.5 cm tin that has been limed with baking paper. Cook for 45 to 50 minutes.

Vegetable Pie


1 grated onion

1 grated carrot

4 bacon rashes

1 cup grated cheese

3 eggs

1 cup milk

salt and pepper


Mix all ingredients together then add 1 cup crushed Jatz biscuits. Put in pie dish. Cook for 30 to 40 minutes.

Table Talk Apples


6 cooked apples

½ cup brown sugar

2 tbsp lemon juice

1 tbsp melted butter


Peel and core apples. Cut in half. Place cut side down in micro dish. Pour lemon juice over the apples. Brush with melted butter. Make a criss-cross mark on apple. Top and sprinkle with sugar.

Belgian Lemon or Caramel Cake


60 oz butter

1 cup SR flour

1 cup lemon butter or caramel

½ cup Castor sugar

1 egg


Rub butter into sugar and flour. Add beaten egg. Spread half the dough over 8 inch round tin. Spread the filling over the base. Roll remaining dough and put it on top. Cook in moderate oven in half an hour. Cool in the tin when cold, dust with icing.

Pasta with Peas


375 g pack of fresh eggs


40 g butter

6 shallots or green onions finely chopped

1 ½ cups thickened cream

½ cup vegetable stock

500 g frozen peas

salt and pepper to taste

¾ cup parmesan cheese

1/3 cup mint leaves


Add pasta to boiling water. Cook for 3 to 4 minutes. Melt butter. Add onion and cook for 2 minutes. Add cream and stock, simmer for 2 minutes. Stir in peas, salt and pepper and mint. Drain pasta and fold through. Sauté with parmesan cheese. Serve in large bowls with crusty bread.

Baked Gnochi with Cheese


2 x 500 g fresh golden pasta

pumpkin gnoechi

300 g light sour cream

½ cup sundried capsicum

2/3 cup pitted black olives

1 ½ cup shredded palmeroon cheese

crooked black pepper


Pre-heat oven at 220C, lightly greased. Bring a large pan water to boil. Add gnocchi cook until it floats. Drain, then return to pan. Stir through the sour cream. Place half of the gnocchi into dish top with capsicum, olives and half the palmeroon and black pepper. Bake for 12 minutes.

Spinach and Herb Risotto


20 g butter

1 tbsp olive oil

1 large onion

2 cups arboro rice

6 cups vegetable stock

200 g fresh spinach

½ cup fresh herbs

½ cup shredded parmesan cheese


Heat butter and oil. Add onions. Cook for 3 minutes. Then add rice. Add 1 cup stock at a time and then spinach and herbs. Add cheese then season with salt and pepper.

Apricot Clafouti


400g tin pie apricot

¼ cup plain flour

¼ cup SR flour

¼ cup castor sugar

3 eggs lightly beaten

2 cups milk

1 tsp vanilla essence

1 tbsp icing sugar

¼ cup cinnamon thickened cream


To serve, spread fruit evenly on the bottom of a large dish. You can use peaches or pineapple for a change. Sift flour and stir in sugar. Make well in centre. Beat eggs, milk and essence together. Whisk wine then pour over the fruit. Bake at 180C for 50 to 55 mins or until lightly brown. Sprinkle with icing and cinnamon. Serve warm with cream.

Cream Puff


¼ cup butter

½ cup water

½ cup SR flour

2 eggs


Melt the butter. Add the water. When boiling is reached, add the SR flour. All at once, mix quickly then take from heat. Add the unbeaten eggs one at a time. Beat well after each one. Put tsp. full of mix on tray. Cook slowly.


Heavy Vegetable Loaf


2 cups grated carrots

100 g potatoes

1 cup finely sliced celery

½ cup red capsicum

½ cup shallots

130 g corn kernells

60 g fresh bread crumbs

2 eggs (beaten)

pinch cayenne pepper


Combine all ingredients. Bake for 50 minutes.

Herb Sauce:

1 cup water

1 cup vegetable stock

1 tbsp pastley

1 tbsp cheese

2 tbsp milk condensed

salt and pepper

1 tbsp coriander

Cook all the ingredients. Thicken 1 tbsp cornflour in 1/2 cup water.