This recipe has been in the family for decades. The only adjustments made in all that time is the conversion of the temperature to metric. You will most definitely need a candy thermometer to make this recipe. Nougat Ingredients 2 cups sugar One third cup liquid glucose 1 cup honey ½ cup water ¼ teaspoon … Continue reading Nougat recipe

Forcemeat balls Makes 18, approximately 1 small onion, peeled and finely grated 300g chicken mince 3000g turkey mince 60g bacon, finely diced 1 cup fresh breadcrumbs 1 egg, lightly beaten 3 teaspoons soy sauce 3 teaspoons Worcestershire sauce 2 teaspoons chutney 3 teaspoons tomato sauce ¾ teaspoon salt Peel and grate the onion and very … Continue reading ABC Talkback recipes – Forcemeat balls and Boiled Fruit Cake – Nougat to be posted tomorrow

Invention of a new recipe for the Wednesday morning tea platter. What to call this? Not really sure Caramel Custard Cake with Peaches maybe? It was inspired by the fact that I found a super special of Top n Fill caramel. I've never used it before but thought it might be good to experiment with. … Continue reading The Caramel Cake Concoction without a Name

It's been a while since I've been able to put up a post due to ongoing technical issues that are now, thankfully, resolved. What better way to re-start that to showcase the beauty of this little piece of earth. Here are snapshots from a quick stroll around this morning. With so much rain of late, … Continue reading Majestic and Magical Molesworth Tasmania

This morning's new invention for friends to (hopefully) enjoy for morning tea. I've called it Chunky Rhubarb Crumble Cake. I never quite know what to bake for the morning tea platter, but a glance along the preserves shelves usually provides some sort of inspiration. And so it was today. This time rhubarb chunks preserved in … Continue reading Wednesday Morning Tea offering – Chunky Rhubarb Crumble Cake

I really. really dislike lambing season - I live in fear that one will die despite our best efforts. Thankfully, this little orphaned lamb, born about three weeks ago, is surviving and thriving. She is really special - seeming to have the best of the lovely natures of her two parents. The other sheep, though … Continue reading Shadow Lambkin

These Rocoto chillies were a gift from a lovely friend, enough here for five batches of sweet chilli sauce. Slight problem was encountered when we went to make the sauce - no homegrown garlic left. To the rescue - 2 jars of Dundee garlic granules I still had in my pantry, Tasmanian garlic, which is … Continue reading Rocoto Chillies

Each Wednesday I make something for the platter as part of a morning tea with friends. Today I decided to make and bake a Swiss Roll. Well, one didn’t seem to be enough really, especially give the glut of eggs we have here at present. The geese may be as grumpy as all-get-out, but the … Continue reading Goose, Duck, Chook Swiss Rolls

This cake was discussed during the Jams and preserves Talkback this morning. It's a great recipe - I can't take the credit for it. I found the recipe a couple of years ago on the ABC website. It came from Pam Shields. Such a delicious cake! Green Tomato Cake By Pam Shields 4 cups chopped green … Continue reading Green Tomato Cake

Chocolate Beetroot Cake For the cake 50ml cream or evaporated milk 60g dark chocolate, broken into pieces or dark choc melts 2 eggs 200g sugar 125ml milk 220g self raising flour 30g cocoa ½ teaspoon baking powder 90g butter, melted 80g finely grated fresh (raw) beetroot or 80g pureed cooked beetroot (you can even use … Continue reading Chocolate Beetroot Cake