Monday, 9 November 2009

No Pastry Lemon Tart

You gotta love a lemon tart that doesn't require you to make pastry! This came from a good friend of mine, she knew I loved lemon tart!

4 eggs
75gm plain flour
1 cup castor sugar
1 cup coconut
12gm butter, melted
1 cup cream
180ml milk
1 tbsp grated lemon zest
1/4 cup lemon juice

  • Preheat the oven to 180 degrees Celsius
  • Whisk the eggs in a large bowl
  • Gradually whisk in the plain flour and then remaining ingredients until well combined
  • Pour into a greased pie dish (25cm)
  • Bake for 45 minutes or until set
  • Serve warm with strawberries and cream

Oprah's Turkey Burgers

Well I was watching Oprah the other day (not something I do often) and she had her show "my favourite things for summer" and they made these fabulous turkey burgers that apparently came from Mar-a-Lago, the restaurant at Donald Trumps hotel!
I really don't care where they came from they are really good. Just a warning though don't be tempted to put in too much lemon zest it can become a little overpowering!

1/4 cup thinly sliced spring onions
1/2 cup finely chopped celery
3 apples, peeled and finely diced
1 tbsp oil
2kg ground turkey breast
2 tbsp salt
2 tbsp black pepper
2 tsp Tabasco sauce
1 lemon, juice and zest
1/2 bunch parsley, finely chopped
1/4 cup fruit chutney

  • Saute the spring onions, celery and apple in the oil until tender, allow to cool
  • Place the turkey in a large bowl and add the sauteed items and the remaining ingredients
  • Shape into round balls, and refrigerate fro 2 hours (at least)
  • Grill in a pan or better still on the BBQ
  • Serve plain, with more fruit chutney or on a bun! Yum!!

Thursday, 5 November 2009

Fruit Mince Bites

These are great for just a little taste! They would be a great addition to your Christmas Goodies Platter! And a great use of the Fruit Mince we just made!


250gm Butter
1 tsp Vanilla Essence
1/3 cup Caster Sugar
2 cups Plain Flour
1/3 cup Rice Flour
1 tsp Lemon Rind
2/3 cup Fruit Mince

  • Preheat oven to 180 degrees Celsius
  • Using an electric mixer, beat butter, vanilla, 1/2 cup of sugar, and the lemon rind until light and fluffy
  • Add the sifted flours and mix well
  • Press 1 level tablespoon of mixture into each hole of a 12-hole greased mini muffin pan
  • Using your finger make a hole in the centre of the mixture and spoon in 1 teaspoon of fruit mince
  • Bake for 12 - 15 minutes or until shortbread is golden
  • Stand for 5 minutes before removing
  • Serve dusted with icing sugar

Fruit Mince

My good friend and fellow cooking lover has given me this great recipe for Fruit Mince and it is just in time to lay it away for Christmas so you can have some really yummy fruit mince pies, tarts or anything else you might use fruit mince for!
So visit Pacifictonz and get cooking Christmas is only 51 days away! By the way it's a shame you can't smell it, it is devinely boozy!

Tuesday, 3 November 2009

Bread Crumbs!!

Well it's that time of the year again and I thought I would show you exactly how I spent my Sunday afternoon! Yes they are piles and piles of breadcrumbs! It is of course Pudding Day on Cup Day and I asked Russell to drop in and get me two bags of day old bread from our local bakery to crumb. I think I seem to forget each year exactly how much stale bread a 20kg flour bag can hold! So I have spent the last two hours crumbing and bagging all the bread crumbs for The Pudding, and Dad's Diabetic Pudding and the Cranberry Stuffing Balls I make for Christmas. It is a great feeling though reminds you that Christmas is not that far away at all, and I am glad of that I love Christmas time! I am also very organised this year with only two Christmas presents outstanding and the rest bought and wrapped sitting in my lounge! Ah now do you feel inadequate?? Don't I just love to be organised! It makes me feel good and gives me more time to do what I love.......Christmas cooking! Roll on pudding day!

PS - it turned into 9.5kg of bread crumbs, and I here you say "That's a lot of Cranberry Stuffing Balls!"

Thursday, 10 September 2009

Mini Choc Ripple Cakes - Just for Kids

This is the recipe that my son made at Kinder and we were allowed one very small taste the rest went straight into his tummy!

1 packet Choc Ripple Biscuits
500ml Cream
1 punnet strawberries
Red food dye
200gm strawberry jam

  • Whip the cream until stiff and then add half the punnet of strawberries that have been roughly chopped and a tiny drop of food colouring to make a very light pink colour.
  • Place a biscuit down on a plate and spread with strawberry jam and then a layer of cream
  • Repeat the process using five biscuits
  • Then cover the stack with cream until you can't see any biscuit.
  • Sprinkle with milo and put a spliced strawberry on the top
  • Leave in the fridge overnight

Chocballs - Just for kids

More kinder recipes - Thanks Elyse!

1 packet Marie biscuits
3 tbsp cocoa powder
400gm tin sweetened condensed milk
chocolate sprinkles

  • Place the biscuits either in a food processor and crush or in a snaplock bag and crush with a rolling pin (the second option is more fun for the kids!)
  • Place the biscuits in a large bowl with the cocoa powder
  • Add the sweetened condensed milk and mix well
  • Roll the mixture into balls and then roll in the chocolate sprinkles
  • Put in the fridge over night

Apricot Danishes - Just for Kids

My son recently had a cooking day at kinder and they got to bring home the recipes. They are all really kid friendly and a great way to spend some time with your children teaching them all about the kitchen and cooking. This one is Apricot Danishes.

Defrosted Puff Pastry Sheets
200gm Apricot Jam
200gm tinned Apricot halves
Icing Sugar

  • Preheat oven to 180 degrees celsius
  • Drain apricot halves and leave to stand on paper toweling
  • Cut the puff pastry into 15 x 15cm squares
  • Spread jam across the diagonal of each square
  • Place half an apricot in the centre of each square
  • Fold in the two opposite corners and overlap
  • Bake for 10 minutes or until pastry is golden
  • Remove from the oven and allow to cool
  • Using the icing sugar and water make some white icing.
  • Pipe the icing over the top of the cooled danishes

Lentil Bolognese by Bill Granger

I like spaghetti Bolognese but sometimes I just am not in the mood for meat. This recipe is great for that, and my four year old will eat it as well, a great way to pack in those vegies!

10gm mushrooms, diced
1 onion, chopped
1 carrot, peeled and chopped
1 zucchini, chopped
1 red capsicum, chopped
2 tbsp olive oil
2 cloves garlic, crushed
2 tsp oregano
400gm can brown lentils, drained
400gm can diced tomatoes
400gm wholemeal pasta

  • If you have picky kids, put all your vegies in a food processor and pulse until finely chopped. If not just go to the next step!
    Heat the olive oil in a pan and add the chopped vegetables and cook for 6-7 minutes or until soft.
  • Add garlic and oregano cook a further 2 minutes.
  • Add the lentils and tomatoes and bring to the boil. Simmer for 15 minutes
  • Season to taste
  • Cook the pasta until soft and then serve with the sauce and some fresh Parmesan.

Oat Flake Cookies

Here is a good one for the kids to help and for them to take in their snack box to kinder or school. I use Uncle Toby's Oat Flakes but you could use cornflakes or rolled oats if you prefer.

125gm butter
1/2 cup caster sugar
1 egg
1/2 tsp vanilla essence
1 cup SR flour
2 cups Oat Flakes
1/2 cup choc chips
1/4 cup sultanas
1/4 cup dried apricots or cranberries, chopped

  • Preheat the oven to 180 degrees celsius
  • Cream the butter and sugar until fluffy
  • Add the egg and vanilla and beat until smooth
  • Add the flour and mix thoroughly
  • Add the oat flakes, choc chips and Apricots / cranberries and mix well
  • Place tea spoons of the mixture on a lined cookies sheet
  • Cook for 15 - 20 minutes or until golden
  • Allow to cool on the tray as they will be soft.

Sticky Date Cake

Ok so I admit I am a fan of Sticky Date Pudding, it is fantastic with all that yummy sauce. So you would have to ask yourself how could a cake live up to that? Well it is in the frosting! The cake is topped with a frosting made from cream and Jersey Caramels, and is just Divine. All you need to to when you have your cut slice it spread the frosting all over one side and dig in! Absolutely amazing!

2 1/2 cups pitted dates, finely chopped
1 1/2 tsp Bi-carb soda
2 cups boiling water
175gm butter
1 cup brown sugar
3 eggs
3 cups self raising flour

200gm Jersey caramels, chopped
300ml thickened cream
1/2 cup icing sugar

  • Grease a 24cm cake tin and line the base and sides.
  • Preheat the oven to 160 degrees celsius
  • Place dates in a heat proof bowl, sprinkle with the bi-carb soda, and pour over the boiling water.
  • Stand for ten minutes
  • Beat the butter, sugar and eggs until fluffy
  • Add the flour and date mixture, stir until well combined
  • Pour into the prepared tin
  • Bake for 1 hour and 40 minutes or until a tester comes out clean
  • Stand in the pan for 10 minutes before turning out to cool
  • Place the caramels and cream in a saucepan over a low heat and stir together until melted. Refrigerate until cold
  • Beat the cooled mixture until smooth, then gradually beat in the icing sugar
  • Spread over the cake and enjoy!

Backyardigans Chocolate Cookies

My son loves to play with on the Backyardigans website and one of the games he was playing recently was a quest for a secret formula. It turns out that the secret formula was for Chocolate Cookies, so of course we had to whip up a batch that very night! Anyway, the recipe was really easy for kids and you should have most ingredients in your cupboard. So give them a try!

125gm Butter
1/4 cup of sugar
1/4 cup of brown sugar
1/4 tsp vanilla
1/3 cup chocolate chips
1 cup SR flour
1 egg

  • Preheat oven to 180 degrees celsius
  • Line a baking tray with glad bake or a silicon mat
  • Beat the butter , sugar and brown sugar together until fluffy
  • Add the egg and vanilla and beat some more
  • Add the flour and the chocolate chips
  • Mix together well
  • Drop small spoons of mixture onto the cookie sheet
  • Cook for 10-12 minutes or until slightly golden
  • Allow to cool on the tray

Tuesday, 8 September 2009

Some Fantastic Ideas!

I found this great website that has heaps of backgrounds, buttons, and blinkies to jazz up your Blog. So go ahead take a visit and see if you too can have a fabulous looking Blog like mine! Just visit Shabby Blogs.

Monday, 31 August 2009

Cranberry Stuffing Balls

Since I found this recipe Christmas is just not complete without our cranberry stuffing balls they are really good with your Christmas roast, covered in gravy, Mmm. I use the left over fresh breadcrumbs from making my Christmas pudding. I get a $2 bag from the local bakery of day old bread which is perfect for crumbing and seriously the bag is a 20kg flour bag!

1 tbsp Olive oil
1/2 red onion, finely chopped
2 garlic cloves, crushed
2 1/2 cups fresh breadcrumbs
1/2 cup dried cranberries, chopped
1 egg, lightly beaten
1 tbsp sage, chopped
50gm butter, melted

  • Preheat the oven to 200 degrees Celsius
  • Heat the oil in a pan an fry the onion and garlic until soft, remove to a bowl
  • Add the breadcrumbs, cranberries, egg, sage and butter.
  • Season to taste
  • Mix well and roll into 16 balls
  • Place on a baking try and bake for 15 - 20 minutes until browned
  • I often make a double batch and then freeze them before baking them and defrost them as I need them.

Honey Roll & White Chocolate Mousse Cake

Another one from Woolworth's fine collection (I am a fan of any chocolate recipe collection!)

10 x 1cm thick slices of Honey Sponge Roll
200gm white chocolate, finely chopped
300ml thickened cream
2 eggs, separated
1/2 tsp vanilla essence
1 1/2 tbsp boiling water
2 tsp gelatine powder
250ml thickened cream extra
2 tbsp icing sugar
50gm choc-dipped honeycomb, chopped

  • Grease a 20cm spring form tin and line the base and sides with cling wrap
  • Place six slices of the honey roll around the edges and 3 over the base
  • Cut the remaining slice to fill in the gaps
  • Put the chocolate in a small heatproof bowl
  • Heat 1/3 cup of the cream in a small saucepan until it just boils
  • Pour the cream over the chocolate and stir until smooth
  • Quickly stir in the egg yolks and vanilla essence
  • Add the gelatine to the boiling water and stir until dissolved, stir into the chocolate mixture
  • Beat the remaining cream until thick
  • Then beat the egg white until soft peaks form
  • Use a metal spoon to fold the cream and egg whites through the chocolate mixture
  • Pour over the sponge base and refrigerate for 6 hours
  • Place cake on a serving plate
  • Beat the extra cream until thick. Spoon over the top of the cake
  • Sprinkle with the honeycomb

Peanut Butter and Choclate Brownies

This came from a chocolate recipe book that Woolworth's put out and it is an outstanding recipe. I am a brownie fan but they have to be good. Too many recipes are dry and unappetising.

150gm dark chocolate, chopped
100gm butter, chopped
1 cup caster sugar
1/2 cup plain flour
2 tbsp cocoa powder
2 eggs
3/4 cup Super Crunchy Peanut Butter

  • Preheat oven to 160 degrees celsius and grease a 16 x 26cm slab pan. Line the base and long sides.
  • Put the chocolate and butter in a heatproof bowl over water and melt until smooth
  • Combine the sugar, flour and cocoa powder in a bowl
  • Add the chocolate mixture and the eggs and stir until combined.
  • Pour into the prepared tin
  • Spoon the peanut butter over the top and using a knife make swirls
  • Bake for 35-40 minutes
  • Cool completely before cutting into squares to serve

Orange and Polenta Biscuits

Another Jamie Oliver recipe, I really like a lot of his cooking, simple ad yummy!

170gm butter
170gm sugar
255gm polenta
100gm plain flour
zest of 2-3 oranges (depends on how much of an orange taste you like)
2 large eggs

  • Preheat oven to 190 degrees celsius
  • Rub the butter, sugar, polenta and flour together until crumbs are formed
  • Ass the orange zest and eggs
  • Form into a dough
  • Cover and place in the fridge for an hour
  • Spoon teaspoon size balls onto a tray lined with greaseproof paper or silicon sheet 5cm apart
  • Bake for 5-6 minutes until the edges are slightly golden
  • Remove from oven and allow to cool for 15 minutes before eating

Sweet and Sour Meatballs

These are my all time favourite! My MIL makes them for me, you just gotta love that!

700gm mined beef
3/4 cup oatmeal
1 cup milk
1/2 tsp salt
1/2 tsp pepper
3 tsp onion, finely diced

1 1/2 tbsp sugar
1 cup tomato sauce (Use your home made one!)
1 tbsp Worcestershire Sauce
1/2 cup water
3 tbsp onion, finely diced
1 1/2 tbsp vinegar

  • Preheat oven to 180 degrees celsius
  • Combine all meatball ingredients and form into meatballs
  • Roll them in some plain flour and brown in a little oil
  • Place them in a casserole dish
  • To make the sauce mix all ingredients and heat in the meatball pan.
  • Pour over the meatballs
  • Cook for 1 hour
  • Watch the water level as it may need topping up.
  • If you freeze them and reheat you will need to add water to the sauce.

White Chocolate Banana Torte

I can' t remember where I got this recipe but I do know that I really love it. It is very moist and keeps well for a few days.

1 1/2 cups self raising flour
1/2 cup plain flour
1 cup caster sugar
1/2 tsp bi-carb soda
90gm white chocolate melts, melted
125gm butter, melted
2 eggs
1/2 cup milk
1 cup mashed banana
300ml cream
1 cup flaked almonds, toasted

Chocolate Cream
300ml Cream
100gm white chocolate, melted

  • Grease an line the base of a 22cm round cake tin
  • Combine sifted flours, sugar, bi-carb soda, melted chocolate, melted butter, eggs, milk and banana. Beat on low speed until combined
  • Then beat on a higher speed until smooth and changed in colour.
  • Pour into the prepared tin
  • Bake for 1 hour
  • Cool
  • Split into three layers and fill with the chocolate cream (just beat the cream until thick and stir through the melted chocolate)
  • Beat the extra cream and cover the sides and top of the cake.
  • Press the toasted almond flakes around the outside edges.

Chicken & Almond Rissoles

These are really yummy and it makes heaps. They are great served with sweet chili sauce and cold in sandwiches the next day.

1 kg chicken mince
1 onion, finely diced
1 red capsicum, finely diced
4 weetbix, crushed
1/2 cup almond meal
1 1/4 cups Parmesan cheese, grated
2 tbsp parsley, chopped
1 egg, lightly beaten
2 tbsp olive oil

  • Put the mince, onion, capsicum, weetbix, almonds, cheese, parsley and egg in a large bowl and mix well.
  • Use 1/4 cup per rissole and shape into 18 balls
  • Refrigerate for 30 minutes
  • Heat the oil in a pan and cook the rissoles for 4 minutes each side, don't turn more than once.

Tomato Sauce

This is my MIL recipe for tomato sauce it is great to use as a sauce or add to pasta sauces, meatball sauces and casseroles. It keeps for about two years as long as it is properly sealed.

3.5kg tomatoes, roughly chopped
6 granny smith apples, diced
2 capsicums, diced
1 cup sultanas or raisins
10 peppercorns
2 cloves garlic, crushed
small pieces of ginger, crushed
2 tsp cayenne Pepper
350gm brown sugar
3 cups vinegar

  • Put everything together (except the sugar) is a large pot and boil for 2 hours.
  • Add the sugar and boil another hour or until thickness desired is achieved
  • Vitamise the sauce with a stick blender
  • Pour into washed bottles and seal immediately

Chicken Almond Pilaff

This was given to me 20 years ago by a friend's mum and I still use it to this day!

Olive Oil
2 onions, diced
1 cup rice (use a white version brown takes too long to cook)
2 cups water
2 tsp chicken stock
3 chicken fillets, diced
1 tsp chili
1 tsp garlic
1 tsp coriander (dried)
2 tbsp soy sauce
50gm slivered almonds
1/2 cup sultanas
1 green capsicum, diced

  • In a large saucepan boil 1 onion, the rice, water and stock for 20 minutes
  • Stir fry the chicken in a little oil
  • Add the onion and capsicum stir fry a further 2 minutes
  • Add all the other ingredients and stir fry another 2 minutes
  • Add the rice mixture and stir it through, cook until heated

Sizzling Shanghai Beef

This is one from my Mum and it is one of the few stir fry dishes that my four year old will eat!

2 tbsp oil
500gm beef strips
1 onion, cut into wedges
2 tsp beef stock powder
2 tsp cornflour
2 tbsp plum jam
1/4 cup water
1/2 red capsicum, sliced
1 cup green beans, sliced

  • Heat the oil and stir fry the beef and onion for 3-4 minutes
  • Mix the stock powder, flour, jam and water
  • Add this mixture to the beef with the red capsicum and beans
  • Stir fry until the vegetables are tender
  • Serve with rice

Kashmiri Meatballs

I discovered this one when I was a bit bored of meatballs in tomato sauce, and we really loved it! See sometimes being inventive pays off!

500gm minced beef
1 onion, finely diced
1 egg, beaten
2 tbsp tomato paste
ground pepper
2 tbsp oil
Pataks Rogan Josh Simmer Sauce
1/2 cup water
1/2 cup plain flour

  • Preheat oven to 180 degrees celcius
  • Combine beef, onion, egg, tomato paste and pepper.
  • Using table spoon amounts of mixture, roll into balls and coat lightly in the flour
  • Heat the oil in a pan and cook until golden on the outside.
  • Place in a 2 litre casserole dish and pour over the Pataks sauce and water
  • Cook for 30 minutes

Canadian Ring Cake

This is a really great Christmas Cake and because it looks so good to the eye it is really good to give as a present as well as having one on your own Christmas table.

200gm dates
200gm glace cherries
100gm apricots
100gm glace ginger
100gm glace pineapple
125gm Brazil nuts
125gm Pecan nuts

Cake ingredients

2 tbsp melted butter
1 tbsp brown sugar
1 tbsp honey
1 egg
splash brandy
1/2 cup self raising flour

2 tbsp honey extra
Splash brandy extra

  • Preheat oven to 150 degrees celcius
  • Mix all the fruits and nuts together
  • Mix all the cake ingredients together
  • Add 3/4 of the fruit and nut mixture to the cake mixture
  • Press into a greased ring tin, flatten it into the tin until there are no gaps.
  • Decorate the top with the remaining fruit and nuts
  • Cook for 1 hour
  • Drizzle with the extra 2 tbsp honey and a further dash of brandy while hot.

Date and Ginger Loaf

Really nice and yummy

1 cup dates, chopped
1 tbsp preserved ginger, chopped
1 tbsp butter
1/2 cup sugar
1 tsp bi-carb soda
1 cup boiling water
1 1/2 cups self raising flour

  • Preheat oven to 180 degrees celcius
  • Place dates, ginger, butter and sugar in a bowl
  • Sprinkle the bi-carb soda over the top
  • Pour over the boiling water and mix well
  • Leave to soak for ten minutes
  • Add the flour
  • Pour into a greased loaf tin
  • Bake for 45 minutes

Beef Chipolata and Spicy Tomato Casserole

This is one I picked up from the supermarket, a fast family dish, if you like it even spicier then use Medium or hot taco sauce.

500gm beef chipolatas
1 onion, thinly sliced
1 red capsicum, thinly sliced
200gm cherry tomatoes, halved
200gm jar mild taco sauce (salsa)
400gm can diced tomatoes
1/2 cup beef stock

  • Preheat the oven to 180 degrees celcius
  • Heat a non-stick pan and cook the chipolatas, making sure they are brown on all sides
  • Place them in a 2 litre casserole dish
  • Add a little oil to the pan and fry the onion until soft, add the capsicum and cherry tomatoes cook for one minute
  • Add the taco sauce, tin tomatoes and stock and bring the mixture to the boil.
  • Pour over the chipolatas and stir through
  • Cover and bake in the oven for 30 minutes.

Jamie's Sticky Chocolate Pudding

This is Jamie Oliver's recipe and it is really yummy! Kind of like sticky date chocolate style. Yum!!

200gm sugar
200gm butter
200gm self raising flour
1 tsp baking powder
3 large eggs
3 tbsp cocoa powder
8 tbsp warm water
handful of flaked almonds
100gm cooking chocolate, broken up (I used chocolate chips)

100gm cooking chocolate
100gm icing sugar
100gm butter
4 tbsp milk

  • Preheat oven to 180 degrees celcius, grease a 20cm pudding dish
  • Beat the sugar and butter until creamy
  • Add the eggs one at a time, beating after each addition
  • Mix in the flour and baking powder
  • Mix the cocoa with the warm water until there are no lumps and a smooth paste forms.
  • Mix the cocoa paste, almonds and chocolate into the pudding mixture.
  • Pour into grease dish and bake for 20-30 minutes
  • When the pudding has about 5 minutes left to bake make the sauce
  • Put all the ingredients into a small saucepan and stir over a low heat until everything is melted and smooth.
  • Serve the pudding straight from the oven with the sauce over it and some vanilla ice cream.

Saturday, 15 August 2009

A Chocolate Birthday Treat

For my birthday Russell and Mr Moo gave me a course at Marg and Maree's doing chocolate cake decorating. So this morning I headed off with my white undecorated mud cakes and the list of required utensils for four hours of kid free chocolate decorating! Hmm I know sounds grand doesn't it! I had a ball, we covered cakes with chocolate fondant, made ganache, truffles, shards, curls, bark and panels. So at the very end we had a two layer fully decorated mud cake complete with sparkles! I would highly recommend the class to anyone who loves decorating cakes and loves chocolate. And of course the picture is of the final grand creation. Which I took home to be my birthday cake! And no you may not ask how old I am!!

Sunday, 9 August 2009

Ginger Fruit Balls

These are great for kids to make, they can get in and help and roll the balls for you.

90gm butter
2 tbsp honey
1/2 cup sweetened condensed milk
250gm ginger nut biscuits
1.2 cup glazed ginger
1/2 cup dried fruit
1 cup coconut

  • Melt together the butter and honey
  • Mix in all other ingredients except the coconut
  • Roll into small round balls and roll in the coconut
  • Refrigerate until set

Almond Bread

This is really good with coffee or even on a cheese platter.

155gm Plain Flour
3 egg whites
125gm castor sugar
125gm raw almonds

  • Sift the flour into a bowl
  • Beat the egg whites until soft peaks firm, and then gradually add the sugar while continuing to beat.
  • Gently fold through the sifted flour and almonds
  • Spoon into a greased loaf tin and bake 170 degrees celsius for 35 minutes
  • Leave in the tin for 24 hours
  • Remove from the tin and cut into wafer thin slices
  • Place the slices on ungreased baking trays and bake 120 degrees celsius for 45 minutes or until just browned.
  • Store in an airtight container.

Honey Joys

I still make these for my son and he loves them. I remember them fondly from my childhood, I hated chocolate crackles but these I loved!

2 cups cornflakes
1/4 cup sugar
3 tbsp butter
1 tbsp honey

  • Melt sugar, butter and honey together until it bubbles and froths
  • Mix it with the cornflakes
  • Spoon into patty pans
  • Cook for 10 minutes 150 degrees celsius

Lemon Cheese Chicken

This dish is really nice, it sounds a bit weird but really worth a taste!

1/3 cup plain flour
2 tsp rosemary
1/4 tsp pepper
6 chicken fillets, cut into strips
75gm butter
2/3 cup sour cream
1/4 cup milk
1 onion, diced
1/4 cup flaked almonds
90gm Romano Cheese (use Parmesan if you can't get Romano)
2 tbsp lemon juice

  • Combine flour, rosemary and pepper and dip chicken strips in the flour
  • Heat the butter and cook the strips in batches until golden
  • Combine sour cream, milk, onion, almonds, cheese and lemon juice
  • Spoon over the chicken
  • Bake 180 degrees celsius for 20 minutes

Tuna Casserole - MIL

You now how there were always several ways to cook one dish? Well her is another 70's treat for you take 2!

2 cups cooked white rice
425gm Tuna in spring water
1/2 cup grated cheese
425gm tin cream of chicken soup
1 onion, diced

2 tbsp melted butter
3/4 cup cornflakes

  • Mix all ingredients together and place in a dish
  • Mix the topping ingredients together and spread over the top
  • Bake 180 degrees Celsius for 20 minutes

Tuna Casserole - Mum

Now I am on a 70's theme for you!

425gm Tuna in spring water
400gm can corn kernels
1 can condensed chicken soup
425gm can pineapple pieces in natural juice
2 cups boiled white rice
1 large onion, diced

  • Fry onion in a little oil until soft
  • Add all other ingredients and heat through

Ky Si Mein

Now here is one from the 70's for you to enjoy.

500gm Mince Beef or Pork
1/2 savoy cabbage finely chopped
2 medium onions, diced
500gm beans
2 tbsp rice
1 pkt Chicken Noodle Soup
1 carrot, diced
2 stalks celery, diced
1 tbsp soy sauce
1 tsp curry powder
3 cups water
salt and pepper

  • Brown the meat in a large wok
  • Add onion and cook til soft
  • Add all other ingredients and cook for 20 minutes stirring occasionally

Sunday, 26 July 2009

Greek Night

Last night I had a Greek Night with a few friends round for dinner. Because not only do I love to eat Greek food I also like to cook it as well. I find it quite easy to cook and ever so moreish to eat!! So here was my menu (hope you can read Greek!) and if you click on the food item it will link you to the recipe.

Trio of dips
- Melitzanosalata (Eggplant)
- Tzatziki (Yoghurt and Cucumber)
- Taramolsalata (Caviar)
Horiatiko Psomi (Crusty Country Bread)
Saganaki (Friend Keflagraveria Cheese)

Slow Cooked Greek Lamb
Horiatiki Salata (Country Salad)

Loukoumathes (Honey and Walnut Doughnuts)
Galaktoboureko (Custard Filled Phillo Pastry)

It was a wonderful night and we all went to bed very sated, and as full as can be, there was no more room for any kind of food Greek or otherwise!

Monday, 1 June 2009

Great Steak

I don't know if any one else out there is a fan of channel ten's Master Chef but I am addicted! I religiously watch it and am especially enjoying the Master Classes on Friday nights closely followed by the Mystery Box and Invention Tests on a Monday night.

So last Friday George showed us how to do the perfect steak and of course my husband was drooling all over the place (yes he was watching with me, he likes to watch food shows and then ask me to cook it for him!) So today I invested in some rib eye steaks and cooked them just like George, my husband said they were beautiful, so beautiful that he had basically eaten it before I even got the camera out! So I will need to take a picture the next time I cook them to put on this post.

Anyway here was what George said to do.......

  • Take a 350gm steak, tie it with butchers string so you have a nice round shape. If leaving the bone on clean it of any meat and wrap in foil so it does not burn. Salt on both sides.
  • Place in a hot pan with a little olive oil and cook on each side for three minutes exactly. Only turn the once.
  • Then pop it in an moderate oven for 4 minutes.
  • Take it out and let it rest for 5 minutes to let the muscle relax.
  • Then quickly flash it in the pan to get it really hot again and serve.
He also made a red wine sauce but it took a while and I think that might be reserved for special visitors, I made a simple and healthy mushroom sauce.
  • Place 1 cup thinly sliced mushrooms in a pan and dry fry to reduce some moisture
  • Pour in 1/4 cup Marsala, stir until boiling
  • Add 1/4 cup string beef or veal stock
  • Reduce down til thickened and good sauce consistency
Picture coming soon!

Friday, 29 May 2009

Philly Christmas Pudding

Here is a pudding for those of you who do not like traditional pudding (I really don't understand you but there you go!) I of course have to make one of these each year as well since I have some non pudding eaters in my family


500gm cream cheese
1/2 cup brown sugar
1/2 tsp mixed spice
1 cup cream
1 cup sultanas
1/2 cup glace pineapple
1 cup dried apricots, chopped
1/2 cup glace cherries, chopped
2 tbsp brandy
4 eggs separated


  • Mix cream cheese and brown sugar until smooth
  • Add spice, cream, dried fruits, brandy and egg yolks mix together
  • Beat egg whites to stiff peaks and then fold through the fruit mixture
  • Pour into a greased and lined pudding tin
  • Freeze overnight

Apple Cheesecake

I just love this one, very morish and really different


125gm sweet biscuits, crumbed
90m butter, melted
400gm pie apple
500gm cream cheese
2 eggs
2 tbsp milk
1/3 cup castor sugar
1 tsp vanilla essence
1 tsp lemon juice
1/2 cup sultanas


  • Preheat oven to 160 degrees celsius
  • Mix biscuit crumbs and butter and press into 22cm spring form pan.
  • Place the pie apple over the base and set aside
  • Beat remaining ingredients except sultanas until smooth
  • Fold in sultanas.
  • Pour over the apple and smooth the surface
  • Bake for 40-45 minutes or until set
  • Leave to cool in the oven with the door cracked to help in stopping cracking.

Toffee and Cream Cheesecake

Here is another great Philly recipe, I think I pretty much have them all!


1 cup butternut snap biscuit crumbs
2 tbsp butter melted
500gm philly cream cheese
1/2 cup castor sugar
1/2 cup cream
3 tsp gelatin dissolved in 1/4 cup boiling water
40gm peanut brittle, chopped


  • Mix crumbs and butter and press into a 20cm spring form pan, chill
  • Beat cream cheese until smooth
  • Add sugar, cream and dissolved gelatin, beat well
  • Stir through the peanut brittle
  • Pour into tin and chill until set

Banoffee Pie

So if you have never lived in New Zealand you may not know this dessert by this name but it is basically a banana and toffee/caramel pie. It is really yummy and I have a friend who has even turned this one into a cake as well, but that's another recipe!


150gm sweet biscuits, crushed
90gm butter, melted
400gm Sweetened condensed milk
2 tbsp golden syrup
30gm butter extra
1 banana, sliced
2 tsp lemon juice


  • Combine biscuit crumbs and butter and press into a 20cm pie dish, chill
  • Combine sweetened condensed milk, golden syrup and extra butter in a saucepan
  • Bring to the boil continually stirring until mix is golden (aprox 7 minutes)
  • Combine banana and lemon juice, place them over the base
  • Spread with the caramel mixture and chill until set
  • Serve with cream

Baked Lemon Cheesecake

Now you all know I am a huge fan of baked cheesecake, so here is my all time favourite recipe for a plain baked cheesecake, but a warning it is very dense and rich!


200gm plain sweet biscuit, crushed
125gm butter, melted
3 eggs, lightly beaten
1/2 cup castor sugar
750gm cream cheese
3 tsp lemon rind
1/4 cup lemon juice


  • Grease a 22cm spring form pan and preheat the oven to 180 degrees celsius
  • Combine biscuit crumbs and butter and press into the tin and up the sides as well, refrigerate for one hour
  • Beat eggs and sugar until pale and thick
  • Add the cream cheese, rind and juice and beat until thick and smooth
  • Pour mixture into tin and bake for one hour or until set
  • Allow to cool in the oven with the door slightly cracked open this will help avoid cracking the top of the cheese cake.

Strawberry Parfait

This recipe comes from my Mother-in-Law and is well loved in our family.


2 egg whites
1/2 cup sugar
3 dsp lemon juice
1/2 pint cream
pinch salt
6 - 8 oz strawberries


  • Beat the egg and sale until fluffy
  • Gradually add in the sugar. beat until stiff peaks form
  • Add lemon juice and continue to beat until stiff and glossy
  • Add lightly whipped cream and sliced strawberries
  • Pour into lightly greased tray and freeze
To eat it you will need to let it defrost a little first.

Sweet Impossible Pie

This recipe was given to me by a friend and it is a really quick pie to whip up and tastes great the next day cold as well. It seems impossible that it will set because the mixture is so wet but ti does!


4 eggs
1/3 cup butter, melted
1/2 cup plain flour
1 cup sugar
1 cup desiccated coconut
2 cups milk
2 tsp vanilla essence


  • Preheat oven to 180 degrees Celsius
  • mix all ingredients together and pour into a greased pie dish
  • Bake for 1 hour or until set
See how easy is that??

Heavenly Hash

This a grand dessert that I remember from my childhood, it is a little odd to look at but tastes divine! My Nana used to make it for us often.


1 cup desiccated coconut
1 can pineapple pieces
250gm punnet of strawberries, halved
100gm marshmallows, halved
1 cup cream whipped


  • Mix coconut, drained pineapple, strawberries and marshmallows together
  • Refrigerate for 1 hour
  • Fold in whipped cream and serve

Simple Philly Cheesecake

I love this cheesecake because it has no gelatin in it and I hate that almost jelly feeling you get when you eat non baked cheesecake with to much gelatin in it.


250gm Chocolate Ripple Biscuits
125gm Margarine / Butter, melted

250gm Philly Cream Cheese
1 can Sweetened Condensed Milk
1/3 cup Lemon Juice


  • Crush biscuits and mix together with melted butter.
  • Press into a 22cm greased spring form pan, refrigerate while making the filling
  • Beat together cream cheese and sweetened condensed milk until smooth
  • Add the lemon juice and beat well
  • Pour over base and refrigerate overnight

Honey Semifreddo

This is another sugar free recipe but it is not fat free, and does contain honey so not that good for watching your weight or diabetics!


300ml Double Cream
100ml Honey
3 Egg yolks
1 Whole Egg


  • Whip the cream until firm
  • Mix eggs and honey and whisk over a low heat till fluffy like mousse
  • Fold cooled egg mixture into cream
  • Pour into a loaf tin that has been lined with cling wrap and freeze overnight

Saturday, 11 April 2009

Pineapple Bars

This one is really yummy and you can have it hot or cold served with cream and/or ice cream! It also has no sugar so is a good alternative for those watching their weight or diabetics.

450gm can crushed pineapple in natural juice
1/2 cup apple juice
1 egg, lightly beaten
1/4 tsp vanilla essence
1 tbsp vegetable oil
3/4 cup wholemeal plain flour
3/4 cup plain flour
1 tsp baking powder
1 tsp bi-carb soda
1/2 cup chopped, peeled fresh apple

  • Preheat oven to 180 degrees celsius and grease and line a 20cm x 30cm lamington tin.
  • Drain the pineapple reserving 1/2 cup juice.
  • Blend 1/2 cup crushed pineapple with 1/2 cup of the pineapple juice and the apple juice until smooth.
  • pour the mixture into a bowl and add the egg, vanilla and oil. Beat well
  • Sift in flours, baking powder and bi-carb soda
  • Add 1/4 cup pineapple and the chopped apple and stir through
  • Pour mixture into prepared tin and bake for 20 -25 minutes or until golden brown
  • Cool and cut into squares

Frozen Yoghurt

Here's a way to make your own low fat dessert and save money! And your kids will love it!

2 cups fresh fruit, chopped (berries, stone fruit, melon etc..)
1/2 cup honey
2 1/2 cups Natural Low Fat Yoghurt

  • Process fruit until smooth
  • Add honey and yoghurt and mix until smooth
  • Pour into a covered container and freeze

Tangy Lamb Balls

This is a great one for parties with finger food and so easy to make!

500gm lamb mince
1 tsp curry powder
3 tbsp sweet chilli sauce
the juice of one lemon
clove garlic, crushed

  • Place all ingredients in a bowl and combine well
  • Roll into small balls
  • Fry until brown and crunchy
  • Serve with a mint and yoghurt sauce

Pumpkin Pie

I remember as a young kid having a pumpkin pie, it is not very common in Australia but I found a good recipe for one and I do love using pumpkin as a dessert option!

2 sheets shortcrust pastry
1 tsp vegetable oil
500gm (2 cups) cooked pumpkin, pureed
100gm brown sugar
2 eggs
1 tsp vanilla essence
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
1 egg white, beaten
250ml double cream

  • Preheat oven to 200 degrees celsius and grease a 22cm spring form pan. Press the pastry into the pan and blind bake for 15 minutes
  • Combine pumpkin puree with brown sugar, eggs,vanilla,cinnamon, nutmeg and cloves, mix well.
  • Pour mixture into pie tin
  • Using the other sheet of pastry make lattice strips and place across the pie. Brush with the egg white.
  • Bake in the oven for 40 minutes until pie is set and pastry is golden brown.
  • Serve with the double cream

Home Made Museli Bars

Since my son started Kinder I have been looking for some healthy alternatives for his lunch box and of course they need to be nut free as well. I found supermarket muesli bars to be high in sugar and usually containing nuts so this way I can adjust to what I like.

125gm margarine
1/3 cup brown sugar
2 tbsp honey
1 1/2 cups rolled oats
1/2 cup self-raising flour
1/2 cup dried cranberries
1/2 cup dried dates, chopped
1/2 cup sultanas
1/4 cup Pepita's (pumpkin seeds)
2 tbsp sesame seeds

  • Preheat oven to 180 degrees celsius and grease and line a 28 x 18cm lamington tin
  • Stir margarine, honey and sugar in a saucepan over medium heat until sugar is dissolved.
  • Stir in remaining ingredients
  • Press the mixture into the pan and smooth the surface. Bake for about 35 minutes or until golden brown
  • Cool in the pan and then cut into bars
Will keep for one week in an airtight container

Chocolate Cream Cheese Brownies

Now I love the normal brownies and have an excellent recipe for them on this blog but these ones are in a class of their own. The cream cheese just adds another level of richness and taste!

100gm dark chocolate, chopped
200gm low fat cream cheese
2 cups caster sugar
2 eggs
2 egg whites
2 tsp vanilla essence
1/4 cup chopped blanched almonds
1 1/4 cups plain flour
2/3 cups cocoa

  • Preheat oven to 180 degrees celsius
  • Combine chocolate and cream cheese in a double saucepan until melted
  • Remove from heat and add sugar, eggs and vanilla. Whisk until combined
  • Add almonds and sifted flour and cocoa, stir until combined
  • Spread into a greased and lined 28 x 18cm lamington tin
  • Bake for 40 minutes or until form
  • Allow to cool before cutting.

Self Saucing Sicky Date Pudding

This is a really quick version of everyones favourite and it tastes really good. So if you want a quick dessert and love sticky date then this is for you!

1 cup chopped dried dates
1 1/2 cups self-raising flour
1/2 cup caster sugar
3/4 cup milk
2 cups boiling water
1 cup brown sugar
30gm butter, chopped

  • Place dates in a heatproof bowl add enough boiling water to cover and stand for ten minutes.
  • Preheat oven to 180 degrees Celsius. Grease a shallow ovenproof dish (2 litre capacity)
  • Sift the flour and caster sugar into a bowl. Add the drained dates and milk, mix until combined. Spread the mixture into the prepared dish.
  • In a large jug combine the measured boiling water, brown sugar and butter, stir until the butter is melted. Carefully pour the mixture over the pudding batter.
  • Place dish on an oven tray and bake for about 40 minutes or until browned and centre is firm to touch.
  • Stand for 5 minutes before serving with thick cream or ice-cream

Toblerone Cheesecake

This one is a favourite of many people thanks to Philly and Kraft for their never ending new cheesecake recipes!


  • Base
1 cup plain biscuits, crushed
80gm Butter, melted
1/4 cup ground Almonds
  • Filling
2 x 250gm block Philly Cream Cheese
1/2 cup Castor Sugar
200gm Toblerone milk or dark, melted
1/2 cup thickened Cream
  • Topping
200gm Toblerone milk or dark, shaved

  • Combine biscuit crumbs, butter and almonds, press into the base of a lightly greased 22cm spring pan. Chill
  • Beat Philly for 2 minutes until smooth. Add sugar, melted Toblerone chocolate and cream. Continue beating until well combined.
  • Pour onto the chilled base and refrigerate for 2-3 hours or until set. Serve topped with Toblerone shavings.

Friday, 20 March 2009

Broken Glass Torte

I recently purchased a Tupperware Jel-O-Ring and have been digging up those recipes from the 70's which I then rebirth in a modern way. My Nana recently made this one, but not in a Jel-O-Ring and I recognised it from my childhood. And you know what it is still just as good!


1 Packet Nice biscuits, crushed
125gm Butter, melted
1/4 cup sugar

3 packets of jelly, red, yellow and green
3 cups boiling water
1 tbsp gelatin
1/4 cup water
1 cup hot pineapple juice
600ml Cream
1/2 cup Castor Sugar
1 tsp vanilla


Mix all the base ingredients together and press into the bottom of the Jel-O-Ring.
Dissolve each jelly in a cup of boiling water. Set aside in separate containers to set. When set cut into 1cm cubes.
Soften gelatin in the water, then dissolve in the pineapple juice and let cool
Whip the cream with the sugar and vanilla
Mix juice mixture into cream when cool and then carefully fold in the jelly. Try to keep the cubes in shape. Pour into the Shell and refrigerate until set, about 6-9 hours. To serve turn it out of the Jel-O-Ring into a plate and slice.

Easy Easy Fruit Cake

This recipe was given to me by someone at Russell's work and it is really nice. It would even work out if you were diabetic you would just need to replace some of the dried fruit with dried apples and apricots.

1kg Mixed Dried Fruit
850mls Apricot Nectar
3 cups Self Raising Flour

Soak the fruit in the nectar overnight. Then mix in the flour and place in a greased and lined tin. Bake at 150 degrees Celsius for 90 minutes or until skewer comes out clean.

So easy you could do it in your sleep!

Friday, 6 March 2009

Turkish Bread

I have been very much back into my bread machine lately and the family have been enjoying freshly made bread and foccacias and Jam Fan Tans (taste like a donut only not fried!). So today I made Turkish Bread. I made the dough in the machine and then shaped and finished off in the oven. It was a recipe I found and then converted to use in the machine. I am too lazy these days to knead myself when the machine can do it for me! Anyway here it is. It makes three 35cm x 15cm Turkish loaves.


Place in the bread maker in this order;

350ml Water
1/3 cup olive oil
4 cups Plain Flour
1/2 tsp Salt
1/2 tsp Sugar
1 1/2 tsp Yeast (dry)

Set your machine off making your dough. Mine takes 1.25 hours in the machine on dough setting.

Then divide it into three balls and roll each out into a rectangle 35cm x 15cm. Make indents in the bread using your knuckles. Wash with an egg wash (1 egg and 2 tsp water beaten together) and sprinkle with sesame seeds or nigella seeds. Set aside in a warm place to rise for 20 minutes.

Bake each on a lightly greased tray at 220 degrees Celsius or 10 - 12 minutes

Tuesday, 10 February 2009

Pistachio Cranberry Flakes

These are a really nice Christmas gift and to have as nibbles on your Christmas table. Really simple to make even the kids could make a batch for their teacher for Christmas.

1/4 cup diced almonds, toasted
1/4 cup sultanas
1/3 cup pistachios, shelled, peeled and coarsely chopped
1/2 cup dried cranberries
375g white chocolate

  • Line a 38cm X 25cm baking tray with foil
  • Place melts in a heatproof bowl and melt in the microwave, 2minutes, stirring every minute.
  • Add almonds and sultanas to chocolate and stir t combine.
  • Spread evenly over the tray.
  • Sprinkle with the pistachios and cranberries, gently push them into the chocolate
  • Refrigerate until set, then break into shards.

Cheese Balls

These were a real favourite when I was working and making morning teas. And the best thing is you can make a large batch and only cook what you need and freeze the rest. They are not diet friendly but just one is a good treat!

1 egg, lightly beaten
1 egg white, lightly beaten
200g Parmesan cheese, grated coarsely
1 cup fresh breadcrumbs (you can't use the dry ones)
1 tbsp parsley, chopped
1 tbsp chives, chopped
1/2 tsp paprika
1 tbsp sweet chili sauce
olive oil for shallow frying

  • Combine egg, egg white, cheese breadcrumbs, herbs, paprika and sweet chili sauce in a bowl.
  • Shape into level tablespoons of mixture and roll into balls.
  • Refrigerate until ready to fry or freeze if more than 24 hours.
  • Shallow fry in the olive oil in small batches and drain on absorbent paper.

Warm Double Sauced and Spiced Ginger Cake

This one I pulled out of a magazine for my Father-in-law who loves ginger but I must admit it is quite fiddly and you must really like ginger to go to the trouble. But it is fabulously rich and warm!


Ginger Fruit Sauce (Make this first)
100g dried apricots, chopped
3 tbsp Buderim Ginger Refresher
3 cups water
1 cinnamon stick
1 lge Granny Smith apple, peeled and chopped
200g crystallised ginger, chopped
1 tbsp rum (optional)

The Cake
100g Butter
125g Brown Sugar
1 tbsp grated ginger, chopped
2 eggs, separated
1 1/4 cups Self Raising Flour
1/3 cup Wholemeal Flour
1 tsp Baking Powder
2 tsp Mixed Spice
2ooml Milk
3/4 cup of the Ginger Sauce (the one you just made!)


  • Soak apricots,ginger refresher and water in a saucepan for 30 minutes. Bring to the boil, reduce heat. Add cinnamon, apple and gently cook until soft. Add crystallised ginger and rum. Cool to room temperature, remove cinnamon and set aside.
  • Cream butter and sugar until fluffy, beat in egg yolks and grated ginger.
  • Sift dry ingredients together and add to the butter mixture with milk and fruit sauce. Stir well.
  • Whip the egg whites and then fold in the cake mixture gently.
  • Spoon into a well greased 23cm ring pan, cover with foil and then place in a baking dish half filled with boiling water. Bake in a moderate oven (180) for 35-40 minutes.
  • Stand the cake for 10 minutes and then remove the foil and invert onto a plate.
  • Warm the remaining sauce and serve the cake with a generous serve of the sauce.
You can also put the mixture in to 8 ramekins and place in the water bath and cook for a little less time for individual puddings.

Sausage Casserole

Ok here is an oldie but a goody, my Mum used to make this for us all the time as kids and I must admit my son really likes it as well. If you get low fat sausages it is kind to the waist line but if you want some real flavour add some spicy ones or nice country beef ones.


500gm Sausages
2 Onions, sliced
2 tomatoes, diced
1/4 cup tomato sauce
1 tsp beef stock
1 tbsp Worcestershire Sauce
1/2 cup water
1 dsp flour
salt and pepper


Preheat the oven to 180 degrees Celsius
Lightly fry the sausages, cut into pieces and place in a large casserole dish. Then fry the onions in a little olive oil until tender, spread over the sausages and then add the diced tomatoes. If you don't have any fresh tomatoes then you can use a can, just cut back the water a little.
Combine the remaining ingredients and pour into the casserole dish. Cover and bake in the oven for 45 minutes. Serve with rice or mashed potatoes and vegetables.

Sunday, 11 January 2009

Best Ever Chocolate Brownies

Well I bought a couple of new cookbooks this week and amongst them was the Fast, Fresh and Fabulous by Janelle Bloom from Ready Steady Cook (for those cooking TV buffs). These I have to say were the easiest and best ever Chocolate Brownies I have ever made and I have made a few! The others I have made inevitably turned out quite dry not with that really nice gooey middle but these were perfect and moreish and worth making again, but only when you have someone to share with or you will eat them all!


200gm good quality dark cooking chocolate
200gm Butter
1/3 cup Cocoa
1 1/2 cups Castor Sugar
3 Eggs
1/2 cup Plain Flour
1/4 cup Self Raising Flour
1 cup Walnuts, chopped
200gm White Chocolate, chopped into small pieces

Preheat oven to 180 degrees Celsius. Grease and line a 26cm x 16cm slab tin.

In a microwave proof bowl melt the dark chocolate and butter for 2 minutes stirring every minute. Then stir in the cocoa until it dissolves. Add the sugar and the eggs one at a time.
Stir in the flours, walnuts and white chocolate. Pour into the prepared tin and bake for 30 -35 minutes. The middle should come out not clean but crumby. In this case better undercooked than overcooked and dry! Allow to cool in the pan. Cut and eat!