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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.

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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.)
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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
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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


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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.

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Tomato Sauce


  • 2kg tomatoes, peeled & chopped
  • 375g cooking apples, peeled & chopped
  • 1 cup malt vinegar
  • 1.5 cups sugar
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1 tablespoon salt
  • Pinch cayenne pepper
  1. Place all the ingredients in a heavy saucepan
  2. Bring to the boil, stirring to dissolve sugar
  3. Cover and simmer for 80 minutes
  4. In batches put the sauce in the blender
  5. Simmer the sauce for 20 minutes more
  6. Wash and heat several medium/large jars
  7. Funnel the sauce into the hot jars and screw on the lids tightly
  8. As the sauce cools, the lids should invert

Make this when you have a massive crop of tomatoes. The sauce goes well with meat pie.
Recipe from: Australia the Beautiful, Cookbook, 1987 (p158)

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ANZAC Biscuits

  • IMG_62631 cup rolled oats
  • 1 cup plain flour
  • 1 cup sugar
  • ¾ cup coconut
  • 2 tablespoons powdered milk
  • 2 tablespoon golden syrup
  • 150 grams butter
  • 1 ½ teaspoon sifted bicarbonate of soda
  • 2 tablespoons boiling water
  1. Preheat oven to 180ᵒC
  2. Grease 2 oven trays and line with baking paper
  3. Combine rolled oats, sifted flour, sugar, coconut and powdered milk in a large bowl
  4. Melt the butter and golden syrup in a saucepan
  5. Measure the boiling water into a cup, then add the sifted bicarbonate of soda
  6. Immediately add the boiling water mixture to the warm melted butter mixture; the mixture will froth up to about double in size
  7. Pour the liquid over the dry ingredients and mix well; the mix will be quite firm
  8. Measure heaped teaspoonfuls of the mixture and roll into balls
  9. Place the biscuit dough balls onto the oven trays and slightly flatten
  10. Bake in a moderate oven (180ᵒC) for 12 to 15 minutes
  11. Allow to cool slightly before lifting on to a wire cooling rack to set until firm

(Makes approximately 28 biscuits)

Anzac biscuits were originally baked by wives and mothers and sent to Australian and New Zealand soldiers while they were on the battlefields during World War 1.