Just a little dessert for visiting friends today - apricot cheesecake. I used preserved bottled apricot puree for the filling and topping layers, and then decorated with small squares of preserved halves on top of the swirls of whipped cream. Recipe based on the Apricot Mousse Cake in "From My Kitchen to Yours". Slight difference … Continue reading Apricot Cheesecake – dessert for friends today

For the Custard Club's morning tea today. Simple fare. I made a quick flan base and, once baked and cooled, spread with a layer of lemon curd, topped with thickened stewed apple and finished with a creamy egg custard and a light sprinkling of nutmeg. There can be an abundance of custard now the chooks … Continue reading Eggs again = Apple Custard Flan

A quickly made cake to take to friends. In this instance it's a mocha slice, double recipe of the one in "The Comfort Bake ". It filled a 25 x35 m baking tin just nicely. It will need its edges trimming at its destination but hopefully tastes good.

Green and Gold Pasta Bake For the Pesto Pasta 90g butter 1 onion, finely diced 5 level tablespoons plain flour 750ml milk 3 teaspoons smooth textured chutney 1 cup grated tasty cheese 1 cup pesto 3 cups cooked macaroni or spiralli pasta 1 cup frozen peas, cooked for 2 minutes in boiling salted water, then … Continue reading Green and Gold Pasta Bake

Corn Ribs 4 whole corn cobs For the spice mix 3 tablespoons olive oil ½ teaspoon onion powder ¼ teaspoon garlic powder 1 tsp sea salt For the garlic butter 60g butter, softened 2 cloves garlic, crushed (more if liked) Garnish 2 tablespoon chopped parsley Method It is extremely important to be very careful cutting … Continue reading Corn Ribs, another very tasty gold and green

Lemong-tons To make a green version, simply substitute a lime jelly for the lemon and lime rind for the lemon rind. Ingredients For the cake component 2 eggs 190g sugar 225g self raising flour 125ml milk 60ml lemon juice Finely grated rind 1 lemon 125g melted butter For the coating 1 packet lemon jelly crystals … Continue reading Lemongtons – make them green or gold

Stuffed eggs Multiply this recipe out as many times as you like. Serves 4 4 hard boiled eggs 1 tablespoon cream 2 teaspoons mayonnaise ¼ teaspoon Dijon mustard 1 teaspoon sweet chilli sauce ½ cup finely grated tasty cheese 1 tablespoon chopped parsley, to decorate Cut the eggs in half lengthways and remove the yolks.  … Continue reading Stuffed Eggs – another favourite yellow food

Following the ABC Sydney radio interview last evening regarding yellow and green food that you might like to prepare for the Matilda's game on Wednesday evening, here is an old fashioned favourite. Lemon Mousse Cake 250g plain sweet biscuit crumbs 100g butter, melted 2 x 85g packets lemon jelly crystals, dissolved in 1½ cups boiling … Continue reading Lemon Mousse Cake – a deliciously sweet and light yellow dish

Lately I've been revisiting my old hand written red cookbook. It's very dilapidated now, but it's a trip down memory lane cooking the recipes that stood me in good stead over many decades. An especial favourite was and still is, vanilla squares with passionfruit icing. I posted this in Facebook a couple of days ago … Continue reading Vanilla Squares – recipe!

Have tureen, will travel. (The tureen was filled with 10 litres of spiced pumpkin soup.) Very early morning Saturday morning we headed out to Primrose Sands for a special fund raising market. Three bowls of dough destined to be made into slabs of herbed focaccia were also on board. There was a bit of a … Continue reading Pumpkin soup at Primrose