Sunday, August 12, 2018

Andrea's Berry Sorbet

1 Litre Berry Sorbet

2 Cups (500ml) Strawberry flavoured sparkling wine

2 Tablespoons Bacardi Rum

Place all ingredients into blender - process until smooth

Tuesday, July 11, 2017

Chicken Pad Thai

  • 8 ounces flat rice noodles (found in the Asian section in most grocery stores - may sub fettuccine noodles in a pinch), cooked al dente according to package instructions
  • 1 large boneless skinless chicken breast, pounded to ½ inch thickness and chopped into bite-sized pieces + salt & pepper to taste
  • 2 eggs
  • 1 cup fresh bean sprouts
  • ⅓ cup sliced green onions
  • ¼ cup sliced white onion
  • ⅓ cup cilantro, roughly chopped
  • optional: peanuts
  • ¼ cup ketchup
  • 2 tablespoons fish sauce (found in the Asian section at most grocery stores)
  • 2 tablespoons sugar
  • 1 teaspoon minced garlic
  • 1 teaspoon peanut butter
  • juice of 1 lime
  • ½ teaspoon crushed red pepper flakes
  • 1 teaspoon soy sauce
  1. Season chicken with salt and pepper to taste. Cook chicken in a large wok or pan over medium heat, stirring throughout until cooked through (about 6-8 minutes), transfer chicken to a bowl and set aside.
  2. Whisk together all sauce ingredients and set aside. Crack eggs over preheated pan (where you cooked the chicken) and allow to fry for a bout a minute ,then break it up with a spoon and add the onions and bean sprouts. Add chicken and sauce. Add noodles and toss to coat the noodles in the sauce. Stir in green onions and cilantro. Garnish with peanuts if desired.
*adapted from The New Way To Cook Light
Recipe by Creme De La Crumb at

Sunday, June 18, 2017

Moroccan Chickpea pilaf with haloumi

Author: Leanne Kitchen  Image credit: Rob Palmer  Publication: Australian Good Taste

(serves 4)


60ml (1/4 cup) extra virgin olive oil
50g butter
2 large brown onions, halved, thinly sliced
1 1/2 tablespoons Moroccan seasoning
65g (1/3 cup) raisins
2 x 250g pkts steamed Tilda Coconut, Chilli & Lemon Grass basmati rice
400g can chickpeas, rinsed, drained
80ml (1/3 cup) hot water
Plain flour, to dust
2 x 180g pkts haloumi, cut into 1cm-thick slices
1 bunch fresh coriander, leaves picked, coarsely chopped
40g (1/4 cup) pistachio kernels, coarsely chopped
Baby spinach leaves, to serve


Heat half the oil and half the butter in a saucepan over medium-high heat. Cook the onion, stirring often, for 10 minutes or until light golden. Stir in the seasoning and raisins and cook for 1 minute or until aromatic.
Add the rice and use a fork to separate the grains. Stir in the chickpeas. Add the hot water and bring to the boil. Cover and cook over medium heat for 5 minutes or until heated through.
Meanwhile, heat the remaining oil and butter in a large frying pan over medium heat. Place the flour on a plate. Dip the haloumi in the flour and shake off excess. Cook for 2 minutes each side or until golden.
Divide the chickpea pilaf among serving plates. Sprinkle over the coriander and pistachios. Top with haloumi. Serve with baby spinach leaves.

Per Serve:
Energy 3328kJ
Fat saturated 19.00g
Fat Total 46.00g    
Carbohydrate sugars 20.00g
Carbohydrate Total 61.00g    
Dietary Fibre 8.00g
Protein 30.00g    
Cholesterol 76.00mg
Sodium 2898.10mg    

Wednesday, January 04, 2017

Mrs Gook's Secret Recipe (shhhhhhhhhhh)

 Serves 3 Adults


1/2 KG Beef Mince
2 x Cups Mixed Frozen Veges
1 x Rasher of Bacon - chopped
1 x 440g Can of Tomato Soup
1 x Teaspoon Keens Curry Powder
1 x Table Spoon Brown Sugar
2 x Table Spoons Corn Flour
1 x Table Spoon Vinegar
3 x Cups Cooked Macaroni


Brown mince....add chopped bacon and continue frying for a bit (until bacon begins to brown up too).

Add mixed veges  - cook for a few minutes until veges are thawed.

Stir in Curry Powder.

Add the Tomato Soup, Brown Sugar & Vinegar and bring to the boil.

Lower the fry pan heat to low/medium and simmer until veges are cooked.

Thicken with Corn flour.

Stir through cooked Macaroni just before serving.

Monday, November 21, 2016

Sunday, October 18, 2015

Rum Balls

Rum Balls


1/2 Packet crushed Arrowroot Biscuits
6 Crushed Vita Brits
1 Tin Condensed Milk
1 cup Sultanas
1 Cup Rum
2 Tablespoons Cocoa
1 Cup Desiccated Coconut


Soak sultanas in rum overnight.
Mix all dry ingredients together
Add sultanas, condensed milk and rum in to dry ingredients and mix in well.
Form into balls and roll in coconut.

Nana’s Pumpkin Fruit Cake

Nana’s Pumpkin Fruit Cake 

1 Cup Sugar

1 Cup Butter

2 Eggs

½ Teaspoon Vanilla Essence

1 Packet Dried Mixed Fruit

2 Cups Self Raising Flour

1 Cup Cold Mashed Pumpkin

Preheat oven to 180 degrees

Cream butter & sugar 

Add eggs, and then add pumpkin & Vanilla Essence 

Add mixed fruit in to flour and roll around until it’s all coated

Sift the flour & mixed fruit through a hand sifter into wet ingredients – put the flour coated mixed fruit aside.

Hand mix the sifted flour into cake batter until well blended

Fold in fruit.

Bake in a moderate oven, 180 degrees,  for approximately 1 hour (until golden brown & firm)

Sunday, June 14, 2015

Madalene’s Chocolate Roll (Nana)

Madalene’s  Chocolate Roll (Nana)


4 Large Eggs

1/2 Cup Sugar

1/2 Cup Plain Flour

4 Teaspoons Cocoa

1/2 Teaspoon Cream of Tartar

1/2 Teaspoon Bi-carb Soda

2 teaspoons Syrup

1 Teaspoon Butter


Sperate eggs - whites in to mixing bowl - yolks set aside to use later.

Add sugar to egg whites - beat until stiff.

Add egg yolks to the bowl one at a time while still beating and continue beating until well mixed.

While that is beating - sift flour, cocoa, Cream of Tarta and Bi-carb Soda into a container. 

Remove bowl with egg mixture from mixer (the next step is done by hand).

Then sift the dry ingredients into egg mixture - fold it all in slowly - no hard beating, it will get rid of all the air in the mixture (we need that so it will rise).

Heat butter & syrup - then drizzle into mixture - folding it in.

Pour into a large slice tray that has been buttered, then greaseproof paper added, then buttered again and lightly floured.

Bake in an HOT oven for approx. 12 mins.  (Hot Fanforced oven is 220-240 degrees C)

While that is cooking prepare a damp tea towel, ready for rolling the cake in when it comes out of the oven.

When cooked, turn out on to damp tea towel - peal the paper off carefully - *then roll the cake up in the tea towel.  

Allow it to sit for about a minute.  

Carefully unroll the tea towel off and re roll the cake straight away and allow to cool.

Once it's cool, unroll carefully and add a thickish layer of  mock or fresh cream - re-roll and sprinkle with a little flour.

*the cake is rolled in the damp tea towel to prevent it from splitting when rolled.

Madalene's Mock Cream


2 Tablespoons Butter 
4 Tablespoons Sugar
1 Teaspoon Vanilla
A little Milk (heated).


Add butter, sugar and vanilla into mixing bowl - beat on high until the mixture looks creamy white and the sugar is almost dissolved.  Slowly add in heated milk while still mixing - I add a teaspoon at a time, waiting until one lot is mixed through before adding more.  It could take up to a Tablespoon of heated milk to dissolve the remaining sugar (sometimes more).

NB. I don't use this recipe anymore - I use Italian Buttercream to fill the roll instead - it's less sweet.