Monday, 5 November 2007

Smoked Chicken and Sundried Tomato Cheesecake

I actually haven't tried this one as yet but I plan to it is unusual to find a savoury cheesecake and this sounds really nice, will let you know when I have tried it!


250gm savoury Cheese Biscuits, crushed
90gm Butter, melted

250gm Philly Cream Cheese
200gm Smoked Chicken Breast, roughly chopped
2 leeks, washed well and sliced
150gm semi Sundried Tomatoes, roughly chopped
1 Tbsp finely chopped fresh thyme
300gm Sour Cream
10gm Butter
100gm Grated Cheddar Cheese
5 Eggs


Combine biscuit crumbs and butter and press into the base of a lined and greased 22cm spring form pan, chill
Heat butter in a non-stick pan and saute the leeks until soft, cool
Beat Philly until smooth. Beat in Sour Cream and then eggs one at a time until well combined.

Stir through leeks, chicken, tomatoes, cheddar and thyme
Pour into prepared base and bake 160C for 45 - 50 minutes until set
Cool with the oven door open, serve warm or cold

Festive Ice-Cream Slice

It's that time of the year again and her is one for an alternative to Christmas Pudding! I know it is hard to believe but there are some people out there who just don't like Christmas Pudding! Obviously they haven't tried my Nana's one yet!!


500gm Cream Cheese
1/2 cup Caster Sugar
1 cup Cream
4 Eggs, separated
1/2 craisins, soaked in 1 tbsp Brandy
1/2 cup toasted Slivered Almonds
100gm Toblerone Dark, finely chopped
200gm Toblerone Dark, extra, chopped
1/2 cup Cream, extra


Beat the cream cheese and sugar until smooth, add the cream and egg yolks, beat until thickened slightly
Beat the egg whites until peaks form
Fold the soaked craisins, almonds and 100gm Toblerone through the cream cheese mixture then gently fold through the beaten egg white.
Spoon the mixture into a cling wrap lined 10cm x 20cm loaf tin and freeze until firm
Place extra 200gm Toblerone and cream in a small saucepan and heat over a low heat until the mixture is smooth. Cut ice-cream into slices and drizzle with chocolate sauce.

Yummy, yummy, yummy, there is nothing else to say!!

Microwave Chilli Jam

This one is from Ready Steady Cook again, a really quick way to make chilli jam and you can make it as hot as you like by the amount of fresh chillies you put in!


1 long red chilli
1 long green chilli
1 birdseye chilli (they are the tiny little red ones)
2tbsp White Wine Vinegar
1/4 cup white sugar


Chop all chillies and put together in a microwave proof bowl with all the other ingredients and microwave on high for 8 minutes, stirring throughout.

If you like it really hot just change the green one to red!

Wednesday, 31 October 2007

Pineapple Cake

This one is again sugar free but it is also really yummy! So don't be put off because you think it is healthy!!


450gn tin Crushed Pineapple in Natural Juice
125gm Butter
1/2 cup Honey
2 Eggs
1 1/2 cups Self Raising Flour

  • Preheat oven to 180C
  • Grease and line a loaf tin
  • Drain pineapple reserving the juice
  • Melt butter and combine with honey
  • Add eggs to this mixture and mix well
  • Stir in the flour and 1/2 cup of reserved pineapple juice
  • Spread half the cake mixture over the tin and then spread over the crushed pineapple
  • Now pour the remaining cakke mixture over the top of the pineapple making sure to cover it all.
  • Bake 50 minutes

Banana and Almond Loaf

My Dad has diabetes and my sister-in-law a low tolerance for sugar so I have some sugar free recipes to share as well.


3/4 cup Water
60gm Butter
1/2 cup Honey
1 1/2 cups Wholemeal Self Raising Flour
Pinch of Salt
1/2 tsp Cinnamon
1/2 cup chopped Almonds
1/2 cup Sultanas
2 Bananas, mashed


  • Preheat oven to 180C
  • Bring water and butter to the boil in a small saucepan, remove from heat and stir through honey.
  • In a bowl mix flour, salt, cinnamon, almonds and sultanas
  • Mix in butter mixture and add mashed banana
  • Pour into a greased loaf tin
  • Bake for 40-50 minutes or until a skewer comes away clean

Gingerbread Men

This recipe was given to me by my sister-in-law and I have since given it to many friends and everyone loves it. It makes beautiful gingerbread that can be frozen un-iced that is of course if they haven't been all eaten!


125gm Butter
1/3 cup Brown Sugar
1/4 cup Golden Syrup
1 Egg, lightly beaten
2 cups Plain Flour
1/4 cup Self Raising Flour
2 tbsp Ground Ginger
1 tsp Bi-carb Soda

  • Preheat oven to 180C
  • Line trays with baking
  • Beat butter, sugar and syrup til light and creamy
  • Add egg and beat until combined
  • Sift in dry ingredients and mix with a knife until just combined
  • Finish combining with hands and turn out onto a floured workspace, knead until dough is smooth
  • Lay out a sheet of baking paper place the dough on top and place another sheet of baking paper over that. Roll dough out between the two sheets until 5mm thick
  • Refrigerate for 15 minutes
  • Cut out required shapes, place on lined trays
  • Bake for 10 minutes or until just browning

I use this recipe for Christmas shapes as well since the family enjoys it more that shortbread!

Thursday, 18 October 2007

Delicious Lemon Cake

Meredith from Playgroup made this cake and it is absolutely delicious so we were all after her for the recipe and now you can have it as well!



125g Butter, softened
200g (1 cup) caster sugar
3 eggs
zest and strained juice of ½ lemon
200g (1 ½ cups) self-raising flour
200g (3/4 cup) natural yoghurt
1/3 cup water
150g (3/4 cup) sugar


Preheat oven to 180 degrees C.
Cream butter and caster sugar until pale and light.
Beat in eggs, one at a time. It may look a bit curdled but it’s fine.
Gently fold in lemon zest and flour, then yoghurt.
Place in a lined 20cm cake tin, making the centre a little lower than the edges.
Bake for about 30 to 40 minutes or until skewer inserted in the centre comes out clean.

About 5 minutes before the cake is ready, heat the water, sugar and lemon juice in a small saucepan and simmer for 5 minutes.
When cake is cooked, leave it in the tin, poke a fine skewer all over the top and spoon the hot lemon syrup over.
Try to do this so the syrup soaks evenly into the holes.

Allow the cake to cool in the tin and serve

Tuesday, 22 May 2007

The Best Ever Cookies!!


Now I really mean this, these are the best ever cookies you have tasted! I saw the recipe on Ready Steady Cook, I must admit I am an avid watcher! These were made by Janelle Bloom.

Peanut Butter and Chocolate Cookies

1 cup crunchy peanut butter
1 cup brown sugar
1 cup milk chocolate drops
1 egg
1/2 cup Self Raising Flour (you can leave this out for more chewy cookies)

Just mix everything together and put spoonfuls on a tray and bake at 180 degree Celsius for 10-15 minutes. So easy so yummy you will be addicted!

Wednesday, 25 April 2007

Eat More Biscuits

Very aptly named these biscuits, you just can't stop at one. This recipe was given to me by a friend I used to work with years ago. It makes absolutely tons of biscuits and they are really scrumptious! Quite easy to make as well, but a warning you feel like you have been cooking them for hours so if you want a few less biscuits halve the recipe.


7 cups Plain Flour
500gm Butter
2 cups Icing Sugar
4 tbsp Arrowroot
2 tsp Vanilla
1/2 cup oil

  • Preheat oven to 180 degrees Celsius
  • Cream together butter and icing sugar
  • Add oil and vanilla mix well
  • Add sifted flour and arrowroot and mix to a dough
  • Roll out and cut into round biscuit shapes that are about 5mm thick
  • Place on a greased tray and bake for 15-20 minutes

Mint Slice - So Easy, So Morish!

This recipe belongs to my Mother-in-Law (MIL) and is so easy to make and you just can't stop eating it so be warned only make it on the day you want it or there will be none left!


1 Packet Marie Biscuits
3 Peppermint Crisp Bars
1 395gm can Sweetened Condensed Milk
50gm Copha
100gm Dark Chocolate

  • Crush biscuits in a food processor and add finely chopped peppermint crisp bars
  • Stir in a tin of sweetened condensed milk until well mixed
  • Put in a lamington tin that has been lined with baking paper
  • Refrigerate until set
  • Melt chocolate and copha in a small saucepan and pour over set slice even out and return to fridge until set.
  • Cut into squares and serve

If you are feeling like a change in flavour you can substitute the peppermint crisp bars fir Cherry Ripes or Crunchie Bars.

Monday, 23 April 2007

Banana Bread

This is another memory from my childhood an excellent use of bananas gone too brown to eat. You can use bananas that are almost brown is doesn't matter.


1/2 cup Butter
2 cups Plain Flour
3/4 tsp Bi-carb Soda
1/2 tsp Salt
1 cup Castor Sugar
2 Eggs
3 mashed Bananas

  • Preheat oven to 150 degree Celsius and grease a loaf tin
  • Cream butter and sugar together until creamy and then add eggs one at a time
  • Stir through mashed bananas
  • Then add flour, salt and bi-carb soda
  • Bake in preheated oven for 1 hour or until cake tester comes away clean
If the cake gets a bit brown on top but is not cooked in the middle cover it with some foil until cooked.

Boiled Fruit Cake

As a kid we used to love it when Mum made this cake it is a great cake to eat, yummy!


3/4 lb Mixed Fruit
1 tsp Mixed Spice
1/4 lb Butter
1 cup Water
2 1/2 oz Mixed Peel
1 cup Sugar
1 tsp Bi-carb Soda
1 cup Self Raising Flour
2 Eggs

  • Preheat oven to 170 degrees Celsius and grease a 9 inch round cake tin
  • Put all ingredients into a large saucepan except the flour and eggs
  • Bring mixture to the boil, then allow to cool
  • Add flour and eggs to cooled mixture
  • Pour in greased tin and bake for 1 1/2 hours

If making for a diabetic you can replace some of the mixed fruit with carrot and/or dates.


This recipe is my Mum's I think there are many truffle recipes out there but I love this one the most I reckon I could eat all of the truffles in one hit they are so good. They are so easy to make and last for days in the fridge that's if you can keep your hands off them!


225gm Marie Biscuits
1 cup Coconut
1 1/2 tbsp Cocoa
395gm tin Sweetened Condensed Milk
1/2 cup Coconut extra

  • Crush the biscuits using a food processor and place in a large bowl
  • Add the coconut and cocoa and mix well
  • Add Sweetened Condensed Milk and mix really well
  • Using your hands roll into balls and then into extra coconut
  • Refrigerate until firm

Lick your hands after you finish rolling them into balls it's a taste of what's to come! Yum!!

Tomato Relish

This one is my absolute favourite recipe from my Nana I love this relish I eat it on toast by itself or in a sandwich with cheese. I don't like to add too many ingredients to the sandwich as I don't to lose the taste of the relish. It is so yummy you will want to eat it by the spoonful which is actually not a bad idea must remember that next time I make it! By the way sorry but it's in imperial measurements!


3lb Tomatoes diced (1.5kg)
White Vinegar
1 lb White Sugar (500gms)
1 1/2 tsp Mustard powder
1 lb Onions diced (500gms)
1 tbsp Curry Powder
1 tsp Cayenne Pepper

  • Diced tomatoes and onions and sprinkle with a little salt. Let stand for 12 hours and then pour off the liquid.
  • Put tomatoes and onions into a pan and pour over enough vinegar to cover them.
  • Boil for 5 minutes
  • While boiling mix together Curry Powder, Mustard and Cayenne Pepper with a little vinegar add to the pan
  • Add the sugar and boil for 30 minutes
  • Thicken with a little cornflour dissolved in water if necessary
  • Pour into jars that have been washed and heated in a oven for 20 minutes to sterilise them. Seal immediately after filling.

Nana's Christmas Pudding

My Nana has to be the best cook ever. She doesn't cook so much now she is getting older but I remember as a small child really enjoying all her cooking. She has passed on to me when I got married 12 years ago the task of making the Christmas pudding each year. She has the best recipe I have ever tasted for Christmas pudding. Now I myself have created a new family tradition, my Mother-in-law and I get together and make two huge puddings every year on cup day so they can hang for six weeks before Christmas. Trust me if you make this one you will never go back to bought pudding again! We make a double batch of pudding mix because everyone just wants more!! Use it to make yourself a family tradition. Sorry you will need to weigh everything I haven't converted the recipe to cup measurement as yet I had to convert it to metric from imperial to star with!!


375gm Homemade Bread Crumbs (get out your food processor and use day old bread, don't use dry breadcrumbs)
60gm plain flour
60gm Suet
250gm Brown Sugar
1/4 cup Brandy (an extra slosh also helps!)
250gm Raisins
250gm Currants
250gm Sultanas
125gm Mixed Peel
4 Eggs

  • Mix all ingredients together in a large bowl (it will need to be huge if you are making a double batch!)
  • Pour onto pudding cloth and bring together cloth at the top so the mix forms a pudding shape.
  • Tie up the top firmly and hang it on a wooden spoon that will sit across the top of your pot ensuring that the pudding doesn't touch the bottom or sides
  • Boil for six hours constantly topping up the water so that the pudding is always covered by water.
  • After boiling drain and hang in to dark dry place for at least six weeks.
  • On day of use boil for a further 2 hours and serve with custard, cream or ice cream or if being very indulgent all of the above!

Just a few extra tips;
  • You need to use a pudding cloth made of calico or 100% cotton
  • Don't flour your cloth, many recipes say to but this one if cooked for the correct amount of time comes away from the cloth cleanly
  • When it is hanging check your pudding every week for signs of mould. If you see mould you will need to move it to another room as there must be too much moisture in the room.
  • Ensure your pudding is not touching the side or bottom of the pot as this will mean that section won't cook properly and this will go mouldy when hanging.

Marg and Marees a Great Find!

I thought I would just explain one of my links to Marg and Maree's they are a local cooking shop that started off as bread making and has just grown from there. My Grandmother and I used to attend cooking classes there they have such great ideas and their products are fabulous. Their herbs and spices have really great flavour and they have fabulous mixes that make cooking really easy but taste like you made them from scratch. I just discovered that they now have an online store so you don't have to be near to take advantage of their products. So here is the web link My thought is being a great cook isn't always about loving cooking and knowing what to do it's also about knowing where to get great ingredients.

Sticky Toffee Pud! Yummy

I think this is an all time favourite with so many people I just had to put it on my Blog. I got this one from the ABC radio. My husband heard it on his drive home (yes I know, he is a 774 listener) and he wanted me to cook it fro him. SO not only did I have to cook it for him I had to walk over to Southbank and get the actual recipe from the ABC studios! The things we do for love!! Definitely not for the diet conscious person but worth every mouthful.


1 cup chopped Dates
1 tsp Bi-carb Soda
1 cup Boiling Water
2 tbsp Butter
1 cup Brown Sugar
2 Eggs
1 1/2 Cups Self Raising Flour


1 cup Brown Sugar
3/4 cup of cream
1/2 tsp Vanilla Essence
2 tbsp Butter

  • Preheat Oven to 180 degrees Celsius, grease a pudding dish or 6 ramekins
  • Mix dates and bi-carb soda in a heat proof dish, pour over boiling water and leave to soak
  • Meanwhile cream the butter and sugar until creamy and then add the eggs one at a time.
  • Mix in Self Raising Flour
  • Stir through the date mixture
  • Pour into prepared pan/s
  • Bake for 30-40 minutes depending on what dish you are using
  • For the sauce place all ingredients in a small saucepan. Just before serving heat until the butter is melted and the sugar dissolved. Pour over slices of pudding or individual puddings and serve with double cream...............Mmmmmm Yummy

Peach Keuchen

My cousin has been asking my Grandmother to make this for him for weeks and since it was his birthday yesterday here it is so he can now make it himself! Very easy to make, a microwave recipe.


1 Packet bought Butter Cake Mix
125gm Melted Butter
1/2 cup Coconut
1 Egg
825gm tin sliced peaches drained
300ml Sour Cream
1 Egg extra
1 tsp Cinnamon


  • Combine cake mix, coconut, melted butter and egg mix well and press into a microwave proof greased flan dish
  • Microwave for 3 1/2 minutes on high
  • Arrange peach slices over the base
  • Mix together the sour cream and extra egg and pour over the peaches
  • Dust with cinnamon
  • Microwave on high 5 minutes

I'm not sure where the recipe originally came from but I have it for years and I remember my Mum making it when microwave cooking was all the rage (early 80's I would say!!)

Wednesday, 18 April 2007

Yummy Sticky Chicken

Do you love chicken with a sticky yummy sauce and some cashews thrown in to boot? I invented this one for my husband it's called Honey Cashew Chicken and is absolutely scrumptious!


3 Chicken Fillets
1/4 cup of plain flour
1/2 cup Honey
1/4 cup water
1 Tbsp Soy Sauce
1 Tbsp Sesame Seeds
3 Tbsp Brown Sugar
1 Tbsp Corn Flour
1/4 cup Water extra
100gm Cashews


  • Toss sliced chicken in the plain flour
  • Place in a pan with a little oil and fry until golden brown
  • Place honey, water, soy sauce, sesame seeds and brown sugar in a microwave proof jug and cook on high for 40 seconds
  • Pour sauce over browned chicken in pan
  • Stir corn flour into extra water and add to pan to thicken the sauce.
  • Add cashews and serve with stir fried vegetable and Basmati rice

My Most Famous Recipe (Carrot Cake)!

I think the recipe that most of my family and friends would most associate with me would be my carrot cake. Now I need to say that I hate carrot cake so I can't tell you if it is nice or not but people do rave about it. It is a favourite of my husband, my Mother-in-Law and my Nana. I must admit it is not my own recipe I got it from a cooking show can't remember what it was called but I do know Gabriel Gate cooked it so it is a French Carrot Cake!!


1 cup of Vegetable Oil
1 cup of Sugar
3 Eggs
1 1/2 Cups Plain Flour
2 Tsp Cinnamon
1 1/2 Tsp Baking Powder
1 Tsp Bi Carb Soda
2 cups grated Carrot
1/2 cup Walnuts chopped


125gm Cream Cheese
2 Tbsp Margarine
1 Tsp Vanilla Essence
2 cups Icing Sugar

  • Preheat oven to 150 degress celcius, grease and line the base of a 9 inch cake tin.
  • Beat together oil, sugar and eggs until creamy
  • Sift in flour, cinnamon, baking powder and bi carb soda, mix.
  • Add grated carrot and walnuts, mix well
  • Pour into cake tin and bake for 1 to 1 1/2 hours testing every ten minutes after the hour.
  • Allow to cool
  • Beat together cream cheese, margarine and vanilla until smooth.
  • Gradually add the icing sugar until icing is thick and creamy.
  • Ice cooled cake
  • Can be frozen iced or uniced