Monday, 25 July 2016


400 grams morning coffee or milk arrowroot biscuits
1 can condensed milk
1 3/4 cups dessicated coconut
3 tablespoons cocoa, sifted
125 grams butter, melted

line a swiss roll tin with baking paper.

blitz or finely crush the biscuits.

mix the biscuits, coconut, cocoa and condensed milk together as well
as possible then add the butter. mix well.  (I use my hand, wearing a
disposable glove).

press the biscuit mix into the tray, making sure it touches all sides.

ice and refrigerate till set.

can be stored in or out of refrigerator.


500 gram packet icing sugar
3 tablespoons cocoa, sifted
2 tablespoons soft butter
1/2 cup milk

dessicated coconut

mix all together to a spreadable paste. add a touch more milk
if needed.

spread over biscuit base and sprinkle with coconut.

Saturday, 16 July 2016


1 kilo chicken breast fillets
6 cups cold, cooked rice
2 sticks celery, finely diced
1 large onion, finely diced
1 packet chicken noodle soup
1 can cream of chicken soup
4 cups hot water
3 large tomatoes, sliced
salt and pepper

saute chicken breasts until cooked. cool then slice.

preheat oven to 180 c.

place the cooked rice evenly across the bottom of a large, wide casserole dish.

sprinkle the onion and celery evenly across the rice.

place the sliced chicken evenly over the celery and onion.

mix the two soups together with the water and pour over the chicken, spreading the noodles.

place the sliced tomato over the top of the chicken, and sprinkle lightly
with salt and pepper.

cover and cook for approx 45 - 60 minutes or until hot and bubbly.

serve by itself or with vegies. serves 6 - 8

Saturday, 9 July 2016

(no alcohol)

2 kg chicken wingettes
1 cup "McCormick" brown sugar bourbon flavoured barbeque sauce
1/2 cup coca cola

preheat oven to 190 c.

place chicken wings in a baking dish and cook for 1/2 hour.
drain off any liquid.

mix the sauce and coca cola together and pour over chicken
wings. stir till wings are well coated.

cook until wings are well browned and cooked through, approx 1/2 - 3/4 hour.
turn wings a couple of times to brown both sides.


Sunday, 3 July 2016


1 kilo mince steak
4 cups frozen peas,corn and carrots
1 large onion,diced
2 teaspoons minced garlic
2 x 420 gram cans Heinz tomato soup
2 packets french onion soup mix
1/2 cup water
salt and pepper to taste

1 1/2 kilo potatoes, peeled and sliced
120 grams fresh baby spinach
1 cup shredded tasty cheese
extra salt

500 grams sour cream
1 1/2 cups shredded tasty cheese

preheat oven to 180c. lightly spray a 10 x 14 (approx.) baking dish with cooking

in a large fry pan, brown the mince. drain and put aside.

in the same pan, saute the onion, garlic and vegies until
onion is translucent.

add back the mince, tomato soup, french onion soup,
water and salt and pepper. bring to boil, stirring.
remove from heat. (sauce will be quite thick)

cover the bottom of the baking dish with potato slices.
lightly sprinkle the potatoes with salt.
cover the potato with half the meat sauce.
cover the meat sauce with half the spinach.
sprinkle the spinach with half a cup of shredded tasty cheese.

repeat the layers once more.

finish with potato slices.

cover the dish with foil and cook for 1 1/2 hours or until
potato is soft.

remove and discard the foil.

spread the sour cream over the top of the potato and sprinkle with
1 1/2 cups of shredded tasty cheese.

place back in oven and cook until cheese is melted and golden.

let the lasagne sit for 5 minutes before serving.