Thursday, 21 September 2017


113 grams butter
85 grams cream cheese
1/2 cup sugar
1 teaspoon vanilla
1 egg
2 tablespoons cream
1 1/2 cups plain flour
1/4 cup coconut
1/2 teaspoon baking powder

lemon curd to fill

preheat oven to 190 c.  line baking tray/s with baking paper.

using an electric mixer, beat the butter, cream cheese, sugar
and vanilla.

add the egg and cream

stir in the flour, baking powder and coconut.

refrigerate for 1/2 hour.

roll heaped teaspoonfuls into balls and place on trays.

make an indent into the centre of each.  I use a melon baller
but a  finger or spoon is fine.

cook for 10 - 12 minutes until just browning.  remove from
oven and TURN OVEN OFF.

quickly push the indents into each cookie again. fill each
indent with lemon curd and place back into the oven for 5
minutes.(this just makes the curd set without running all
over the biscuit)

remove and cool on trays.

lightly dust with icing sugar to serve.

Wednesday, 20 September 2017


10 large, clean potatoes
olive oil

1 kilo mince steak
1 x 40 gram packet taco seasoning
3/4 cup water
3/4 cup fountain spicy red sauce
2 teaspoons minced garlic
1/2 red capsicum, diced
1/2 green capsicum, diced
salt to taste
shredded tasty cheese

fresh tomato, diced
avocado, sliced
sour cream

preheat oven to 200 C. 

rub the potatoes with the oil and sprinkle with some salt. place each whole potato on a baking tray and cook until soft.
remove from oven to cool.

in a frypan brown the mince steak.  drain and put aside.

in the same pan, saute the capsicum and garlic until capsicum is tender.

add the meat back to the pan with the taco seasoning and water. stir to combine.  stir in the spicy red sauce.
add the salt to taste.

when the potatoes are ready, cut each of the potatoes in half longways. scoop out the centres of each potato, leaving about 3/4 cm around the edges.

fill each centre with some of the mince and sprinkle with some shredded cheese.

return potatoes to oven and cook until cheese is just melted.

serve potatoes topped with the tomato, avocado and sour cream.

Tuesday, 19 September 2017


3 cups plain flour
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
3/4 teaspoon bicarb soda
1 cup shredded tasty cheese
6 rashers short cut bacon, diced
355 mls beer

extra shredded tasty cheese

preheat oven to 180 c. grease or spray a small non stick loaf
tin. (9 x 5 in.)

in a bowl, place the flour, sugar, baking powder, salt and
bicarb soda.  stir to combine.

add the cheese and bacon and stir to combine.

stir in the beer until well combined.

spoon into tin and cook for 40 minutes. remove from oven and
sprinkle top with the extra cheese.

return to oven and cook for another 5 minutes or until a
skewer comes out clean.

cool in tin for 10 minutes them remove to wire rack.

serve warm or cold with butter.


113 grams butter, soft
85 grams cream cheese, soft
1 1/2 cups icing sugar
1/2 teaspoon baking powder
1 egg
1/2 teaspoon vanilla
1 3/4 cups plain flour
1 teaspoon ground cinnamon
1/2 teaspoon mixed spice
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger

extra sugar for rolling

preheat oven to 190 c. line baking trays with baking paper.

using an electric mixer, cream butter and cream cheese.

slowly add icing sugar and beat until well combined.

beat in egg and vanilla until well combined then beat in the
flour, baking powder and spices.

refrigerate dough in the bowl, covered with plastic wrap, for
1 hour.

roll heaped teaspoons of mix into balls and roll in the extra

place on trays leaving a little room between each for
spreading. lightly flatten each ball with a fork dipped in

cook for 10 -12 minutes or until just slightly brown.

Sunday, 17 September 2017


1 packet Greens zesty orange cake mix
2 eggs
50 mls canola oil *
1 cup choc chips.

2 1/2 cups cornflakes.

preheat oven to 180 c. line 2 x large baking trays with

baking paper.

in a bowl, place the cake mix (don't include the icing mix),
oil, eggs and choc chips.

stir till well combined.

place the cornflakes into a separate bowl.

drop heaped teaspoonfuls of the mix into the cornflakes and
roll around to coat.

place 12 to a tray, they spread a little and cook for approx.
12 - 15 minutes until just browning.

cool on tray for 5 minutes then remove to a wire rack to cool

store in an air tight container.

*you can use other brand cake mixes but the greens cake mix is a smallish size if your cake mix is larger, add another 10 mls of oil.


280 grams plain flour
300 grams potato, peeled weight
1 teaspoon baking powder
1 teaspoon salt
1 egg, beaten
20 mls olive oil

200 grams sliced ham
100 grams shredded mozzarella cheese
100 grams shredded tasty cheese

pre heat oven to 200 c. grease sides and line base of 26 cm. springform tin or line a 26 cm pie dish.

boil the potatoes in salted water. drain and cool.  mash when cold.

in a bowl, mix the potatoes and flour until combined.  stir in the oil, egg and baking powder. use your hands to bring together into a smooth dough.

divide dough in half.

roll one half of the dough into a 28 cm circle and place into the bottom of the tin, ensuring a little is up the sides.

fill the dough with the ham and the cheeses.

roll out the rest of the dough to top.  seal edges.

cook for 25 - 30 minutes until nicely browned on top.

cool for 5 minutes before serving.


400 grams plain flour
2 teaspoons salt
50 mls olive oil
250 mls water

190 gram jar barilla pesto genovese
60 grams fresh baby spinach
100 grams shredded mozzarella cheese
100 grams shredded tasty cheese

preheat oven to 200 c.  line a large baking tray with baking paper..mine was 32 x 28 cm.

in a bowl, place the oil, water and salt.

stir in the flour.  use your hands to bring the dough together and knead until smooth.

wrap in plastic wrap and refrigerate for 1/2 hour.

divide dough in half and roll one half into a thin rectangle to fit your tray, allowing some to go up the sides.

fit the dough into tray and spread with the pesto. top this with the spinach then the cheeses.

roll out the rest of the dough to top. seal edges.

brush top with a little olive oil.

cook for 12- 15 minutes.

cool for 5 minutes before serving.