Leave a comment


IMG_0829This dish has several components I will write how to make each one in sections.

  • 1 onion
  • 5 tablespoons soy sauce
  • 2 tablespoons white vinegar
  • 1 litre chicken stock
    To make the SOUP STOCK BROTH
    Brown the onion and set aside
    Boil together the soy sauce, vinegar and chicken stock
  • 2 pork fillets
  • 1/4 cup flour
  • 1/2 cup bread crumbs
  • 1 egg
  • Oil
    To make the PORK SCHNITZELS
    Cut the pork into thin slabs.
    Roll the pork in flour, dip it in egg, coat it in bread crumbs
    Heat oil
    Fry pork schnitzels until golden
    Cut the schnitzels into strips
  • 1 cup medium grain rice
    Cook RICE
  • 4 eggs
  • 1 zucchini grated
  • 1 carrot grated
  • Butter/oil
    To make OMELETTE/EGG
    Cook zucchini and carrot
    Beat the eggs with a fork
    Pour the eggs over the vegetables and leave to cook at a low heat.

Once everything is made serve in a bowl,
Put rice into the bowl
Balance the pork schnitzel slices and omelette on the rice
Ladle the broth over the other components.
This is my take on this Japanese dish so eat it with chopsticks and a spoon.


Leave a comment



  • 600g beef mince
  • 1 onion or 1/2 cup dried onion

  • 1 dessert spoon tomato sauce

  • 1 dessert spoon barbeque sauce
  • 3/4 cup rolled oats
  • 1 egg
  1. Cook the onion or use dried onion
  2. combine all the ingredients in a bowl
  3. mix well
  4. Grease and line a baking tray or dish with baking paper
  5. use a dessert spoon to scoop up some mix and roll it into a ball
  6. place the meat ball in the dish
  7. space the meatballs about a finger’s width apart
  8. cook in a 180’C (moderate oven) for about 20 minutes
  9. check that the meatballs are browning, you don’t need to turn them

Serve with either a creamy sauce or a tomato pasta sauce. Preheat the sauce and carefully place the meatballs into the sauce.

This recipe can also be used to make rissoles which are a heaped tablespoon and flattened and dropped into a bowl of flour to coat them.

Leave a comment

Beef Stroganoff


  • 600g beef topside or rump (150g per person) (rump is more tender)
  • 1 onion
  • 300g button mushrooms
  • 60g butter
  • 2 cloves of garlic
  • 300ml cream
  • 1 tablespoon tomato paste
  • a good handful of fresh parsley
  • 1/2 teaspoon vegemite
  • salt and pepper
  • 1/4 cup flour
  • 400g pasta spirals (100g dried pasta per person)
  1. Slice the onion
  2. Brown the onion
  3. Cut the meat into fine strips
  4. Quickly brown the meat in batches and set aside
  5. Quickly brown the mushrooms with garlic
  6. Combine tomato paste, vegemite, onions and meat with the mushrooms
  7. Add the cream
  8. Finely chop the parsley, put aside some for the garnish
  9. Gradually add the flour until the sauce thickens
  10. Stir the parsley through the mix
  11. This can be eaten fairly quickly after cooking or further cooked to allow the flavours to improve at 150’C in a casserole dish.
  12. Boil water and cook the pasta 15 minutes before you want to serve
    Serve with beans and carrot

This recipe makes 4 serves.

Leave a comment

Banana Cake


  • 125g butter
  • 1/2 cup caster sugar
  • 2 eggs
  • 3-5 ripe bananas
  • 1 teaspoon vanilla essence
  • 1 teaspoon bicarbonate of soda
  • 1 tablespoon milk
  • 1.5 cups self raising flour
  1. Cream the butter and caster sugar,
  2. Add the 2 eggs
  3. Mash the bananas, then add them to the mix
  4. Stir in 1.5 cups self raising flour
  5. Stir in the vanilla, bicarb soda and milk
  6. Line a 20cm cake tin with baking paper
  7. Pour the mix into the cake tin
  8. Bake in a moderate oven for 30-40 minutes. (If you make mini muffins bake for half as long.)
Leave a comment

Microwave Risotto

  • 1 onion, diced
  • 2 tablespoons olive oil
  • 4 rashers bacon (can be left out)
  • 1 cup arborio rice
  • 2 1/2 cups chicken stock
  • 1 carrot diced
  • 1/2 zucchini diced
  • 3 mushrooms chopped
  • 1/2 cup corn kernels
  • 1/4 cup pine nuts
  • 1/2 cup grated tasty cheese
  1. Dice all the ingredients to the same size.
  2. Put onion and oil into a 2L microwaveable container
  3. Cook in the microwave for 2 minutes on high
  4. (For the meat version) Add bacon and cook for another 3 minutes
  5. Stir in rice until it is coated with oil
  6. Add the carrot, zucchini, mushrooms, corn and chicken stock
  7. Cover the container and cook for 15-20 minutes. Do not stir. When cooked the liquid should all be absorbed.
  8. Served topped with pine nuts and tasty cheese
Leave a comment

Play Dough

For each different colour you make, use this quantity of ingredients.

  • 1 cup plain flour
  • 1/2 cup salt
  • 2 tablespoons cream of tartar
  • 1 tablespoon cooking oil
  • food colouring
  • 1 cup water
  1. Mix a drop of food colouring into one cup of water & set aside
  2. Put the flour, salt and cream of tartar into a glass mixing bowl
  3. Stir in the oil and 1/2 the cup of coloured water
  4. Mix until there are no lumps
  5. Gradually stir in the rest of the coloured water
  6. Cook for 30 seconds in the microwave then stir
  7. Repeat step 6 until the mix forms a dough.
  8. Leave the play dough for a few minutes to cool


Leave a comment

Marshmallow Apricot Slice

  • 90g butterimg_6178
  • 1/4 cup raw sugar
  • 1 cup wholemeal plain flour
  • 125g dried apricots
  • 1/2 cup water
  • 1 cup sugar
  • 3/4 water
  • 1 sachet gelatine (1 dessert spoon)


  1. Line a 18cm x 28cm tray with greaseproof paper
  2. Cream butter and sugar
  3. Add flour and mix well
  4. Press the mix evenly into the tray
  5. Bake in at 180’C for 15 minutes


  • Put apricots and water into a saucepan
  • Cook on a low heat for about 10 minutes, until the apricots soft
  • Put the apricots in a blender or press them through a sieve
  • Spoon the apricot mix onto the slice base then spread it evenly

Marshmallow and to finish

  1. There is a knack to making marshmallow
  2. Boil sugar, water and gelatine for a few minutes
  3. As the mix cools, whisk occasionally & watch carefully
  4. Suddenly it starts to set, before it sets whip it until it thickens and goes white
  5. Act quickly as you spoon and spread the marshmallow onto the slice
  6. Refrigerate for at least 30 minutes

I have loved this slice since I was a child. It is my favourite slice. I used to just eat the marshmallow but now I love it all and think its a perfect combination.