Saturday, 17 March 2018


2 cups self raising flour
1/2 teaspoon bicarb soda
1/2 teaspoon salt
1 cup brown sugar, packed
1/4 cup white sugar
1 cup milk
1 cup real egg mayonnaise
2 teaspoons vanilla

preheat oven to 180c. (350 f.) line a 9 x 13 in. baking dish with baking paper.

place all the ingredients into a bowl and using an electric mixer, beat until well combined.

pour into baking dish and cook 40 -45 minutes, until golden on top and a skewer comes out clean.

leave in baking dish on a wire rack to cool for 10 minutes then remove cake to wire rack to cool completely.



3 cups icing sugar
2 slightly heaped tablespoons soft butter

mix the icing sugar and butter together with enough milk to make a spreadable paste.

decorate as desired.

Wednesday, 14 March 2018


1 cup warm milk
2 1/4 teaspoons active dry yeast
1 1/2 teaspoons cinnamon
1/2 cup sugar
1/2 teaspoon salt
450 grams plain flour
1 egg
85 grams butter, room temp., cubed

jam for filling
nutella for filling
whipped cream

combine yeast and milk. put aside till foamy.

*in a mixing bowl. combine the cinnamon, sugar, salt and

add the yeast mix and egg. using an electric mixer on low,
beat to combine.

gradually add butter. once all butter has been added, turn
speed up to medium and beat until dough is smooth and soft.
if too sticky add a little more flour (about 50 grams).

form the dough into a ball and place into a greased bowl.
place in a warm spot and let rise until doubled.

divide dough into 18 even sized pieces and roll into balls.

place each ball on a tray lined with baking paper. cover tray
with a teatowel and put aside to rise for another hour.

heat the oven to 200 c. (400 f.). 

cook for 8 - 10 minutes  until golden on top.

place buns on a wire rack to cool.

when cold, using  a serrated knife, cut a piece out of the
top of each bun, leaving a hole to fill. (keep top).

fill each hole with jam or nutella and pipe  whipped cream
over the top of each hole. place the cut off top on top of
the cream and dust with icing sugar.

* ALTERNATIVELY place  all the dough ingredients into a bread
machine EXCEPT THE BUTTER, on dough setting. when the dough
has come together, gradually add the butter, ( add more flour if dough is too sticky) then let the
machine finish. I added the extra flour.

follow instructions from there.

Tuesday, 13 March 2018


4 skinless chicken breasts
1 cup caesar salad dressing
1/2 cup sour cream
1 cup grated extra sharp parmesan cheese
ground black pepper

preheat oven to 180 c. (350 f.) lightly spray a medium baking
dish with cooking spray.

spray a frypan with cooking spray. on medium  heat, saute
chicken breasts until changed colour. drain and put aside.

mix the salad dressing and sour cream together until well

spread 2 tablespoons of the salad dressing mix over the base
of the baking dish. sprinkle with a little of the parmesan

place the chicken into the dish and sprinkle with half of the
parmesan cheese that is left and a sprinkling of pepper.

pour the rest of the salad dressing mix over the chicken
making sure all the chicken is covered.  sprinkle the rest of
the cheese over the top.

cook for approx. 30 minutes , until browned on top and the chicken is cooked through.

serve with vegies of choice.

Saturday, 10 March 2018


500 - 600 grams pork fillet (app 1.3 - 1.5 pound)
2 teaspoons cajun seasoning
4 tablespoons butter
2 tablespoons honey
1 teaspoon minced garlic

preheat oven to 190 c (375 f.)

sprinkle both sides of the pork with the cajun seasoning.
lightly rub in.

in an oven proof/stove top frypan or large pot, over medium
heat, melt the butter and honey together.  add garlic.

place pork into melted honey butter and brown each side for 5

place pot/pan in oven and cook, uncovered, for 20 - 30
minutes. depending on thickness, may take longer.

remove pot from oven and transfer pork to a plate. cover with

place pot on stove top over medium heat. simmer about 5
minutes until sauce is slightly reduced.

drizzle sauce over meat to serve.


3/4 cup mashed potato , cooled
(peeled, boiled,drained and mashed as is)

3/4 cup raw potato
(peeled, grated and squeezed of excess liquid)

1 egg
1 egg white
1/3 cup canola oil
3/4 cup milk
1/2 cup grated extra sharp parmesan cheese
1 teaspoon garlic powder
3 1/4 cups self raising flour
1 teaspoon baking powder
1 teaspoon salt

preheat oven to 190 c. lightly oil a 20 cm  (8 inch) cast iron pan or normal cake tin. I used cast iron.

place all the potatoes in a large bowl and stir to combine.

stir in the egg, egg white, cheese, garlic powder, milk and oil until well combined.

stir in the flour, baking powder and salt, working to a soft dough.

tip onto a lightly floured board and knead  till just smooth 6 - 7 times.  form into a ball and place in pan/tin.

using a sharp knife, cut a cross into the top of the dough.

cook for approx. 45 minutes or until golden on top

serve with butter.


2 cups self raising flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup sugar
3 tablespoons melted butter, cooled
1 egg
1 cup milk

1 cup brown sugar, not packed
3 teaspoons ground cinnamon
3 tablespoons melted butter

preheat oven 190 c.  line  a 12 hole muffin tin with paper
liners, (or a 6 hole texas muffin tin ).

in a large bowl, place the flour, sugar and salt.

in a separate bowl, mix the butter, egg and milk.

stir the egg mix into the dry mix until just combined.

mix the filling ingredients together. lightly fold half the
mix into the batter.

evenly divide the batter into the paper liners and sprinkle
each with the rest of the filling mix.

cook for 12 - 15 minutes for 12 hole or  approx. 20 - 25 minutes for texas size. should be bouncy to touch on  top and a skewer should come out clean.

cool in tin for 5 minutes then remove to wire rack to cool



1 cup icing sugar
1 tablespoon butter
1 teaspoon vanilla

mix the icing sugar, vanilla and butter together to make a
slightly thin paste.  spoon over muffins.

serve with butter.

Thursday, 8 March 2018


2 1/2 cups plain flour
1 teaspoon instant dried yeast
1/2 teaspoon salt
1 cup lukewarm water

canola oil for frying

garlic butter
sour cream
shredded tasty cheese

place the dry ingredients into a bowl. mix in the water and bring together.

place dough on a floured board and knead till smooth. place back into bowl, cover with a teatowel and let it rise for 40 minutes.

punch down the dough and make 8 balls. flatten each ball out with your hand. 

using you fingers, stretch each ball out into a round disc, leaving the centre thinner than the sides. rest the discs for 30 minutes.

on medium heat, heat  about an inch of oil in a large frypan .

cook 1 disc at a time until golden on one side. flip over to cook the other side. place on paper towel to drain.
continue with the rest of the discs.

while hot, spread the top of each with garlic butter then the sour cream.  sprinkle with the shredded cheese.

serve immediately.