Chocolate Mousse 400ml cream 1 tablespoon icing sugar, (optional or use less) 3 teaspoons powdered gelatine 3 eggs, separated ¼ cup boiling water 250g dark chocolate or dark chocolate melts (good quality) METHOD Whisk together 300ml of the cream with the icing sugar until soft peaks form. Sprinkle the gelatin over the boiling water and … Continue reading ABC radio talkback recipes yesterday – Chocolate Mousse

Persimmon Caramel Upside Down Cake  Ingredients 8 to 10 ripe persimmons: peeled, ends removed and cut into 6mm slices For the caramel 125 g salted butter 125 g brown sugar 20 ghoney For the cake 2 eggs 200 g  sugar 125 ml milk 230 g self-raising flour finely grated zest of 1 lemon 125 g … Continue reading ABC Radio talkback recipes from yesterday – Upside Down Persimmon Caramel Cake

Finger Lime Cheesecake Slice It is a good idea to use a slab tin with a removable base. The number of finger limes needed can vary according to their size.  I used about a dozen for the filling and a few extra for the topping.  To use the finger limes, cut each in half and … Continue reading ABC Radio talkback recipes from yesterday Recipe 1 – Finger Lime Cheesecake Slice

Derwent Valley Preservers Circle were hard at work again yesterday. Michael and Roberto came to help us bottle and preserve the last 3 crates full of apples. The apple peeler/corer/spiralisers worked very hard - they're marvelous time and effort saving machines. Last year we wore two out completely but their replacements performed well, only one … Continue reading Preserving Apples

Some time ago I posted about my 3 broken down preservers, apparently beyond repair. Since then there's been a turn of events for the better. A lovely lady (Rosie) gave me a very special old electric preserver gifted to her by her Auntie Veenie. It's a much loved family heirloom, a grand old dame of … Continue reading Preservers – one preserver, two preserver, three preserver…..7!

Apple harvest means cider making time, my favourite day of the year when family and friends come to help and celebrate the abundance of juicy, tasty apples of the season. This weekend was no exception - with the weather perfect, not even a chill in the air until mid afternoon. Huge thanks to everyone who … Continue reading Apple Day 2023

For those who were listening to ABC Evening Sydney with Indira Naidoo last night, we were discussing savoury pies. I have already posted the recipes I promised - for pasties, Curried Scallop Pies and Beef and Beer Pies with Pea Puree. These are in separate posts on my blog earlier today. It occurred to me … Continue reading Pie Making Tips

Homemade Pasties Homemade shortcrust pastry is by far the tastiest option (see recipe below) or you can substitute 3 sheets of ready rolled puff or shortcrust pastry, thawed.  The recipe will make 8 to 12 pasties, depending on the size of the pastry circles. Shortcrust Pastry 300g plain flour ½ teaspoon baking powder ½ teaspoon … Continue reading Pasties

Curried Scallop Pies For the Curried Scallops Scallops – 375g – cleaned, washed and drained well 60g butter 2 rounded tablespoons flour 2 teaspoons curry powder 2 teaspoons stock powder 2 cups milk 2 teaspoons tomato sauce (ketchup style) ¾ cup grated cheese Method Pour boiling water over the scallops to cover, and leave to … Continue reading Curried Scallop Pies

Beef and Beer Pies with Pea Purée Makes 8 When our children were young one of their favourite dishes was pie floater, a rich beef pie sitting in the middle of a bowl of thick pea-and-ham soup. These lovely pies encapsulate all that the original dish represents and they are far more transportable. There are … Continue reading Beef and Beer Pies with Pea Puree