Sunday, 22 September 2019

Passionfruit Delight


  • 85g lemon jelly
  • 1 cup boiling water
  • 2 passionfruit
  • 1 cup milk
  • 1 egg
  • ¼ cup sugar
  • 1 pinch nutmeg


  1. Mix jelly and sugar with boiling water. Cool in fridge.
  2. Add passionfruit to jelly mix.
  3. Beat milk and egg together.
  4. Combine milk and jelly mixtures lightly and pour into a pie dish. Top with nutmeg.
  5. Refrigerate until set.
  6. Serve with cream, yogurt, or ice cream.

Friday, 19 April 2019

Orange & Almond Cake


  • 2 large or 3 small navel oranges
  • 6 eggs
  • 2½ cups almond meal
  • 1½ cups caster sugar
  • zest of one orange


  1. Wash & scrum the orange skins
    • put the oranges in saucepan
    • cover with water
    • simmer for 2 hours or until very soft
    • drain & leave to cool
    • zest one of the oranges and reserve zest for step 6
  2. Preheat oven to 190°C
  3. Line a 22cm spring form tin with baking paper
  4. Put the cooled oranges into a food processor or blender
    • blend until smooth
  5. Whisk the eggs in a large bowl
    • add the pureed oranges, almond mean & 1 cup of the caster sugar
    • mix to combine
    • spoon the mixture into the prepared tin
    • bake for  1+ hours until a skewer comes out clean when inserted into the centre
    • leave to cool for ~5 minutes
  6. Put the remaining sugar into a small saucepan with the zest
    • stir over low heat until the sugar is dissolved
    • bring to the boil
    • cook over high heat for 5 minutes or until syrupy
    • drizzle over top of cake
  7. Serves 8

Lemonade Scones


  • 3 cups GF self-raising flour
  • 1 cup lemonade
  • 1 cup thickened cream


  1. Preheat oven to 230°C (210°C fan-forced)—a hot oven is essential.
  2. Mix all ingredients together in a bowl until just combines.
  3. place on a lightly floured surface and lightly roll or press until the dough is about 2.5cm thick.
  4. Cut out each scone with a scone cutter or small parallel side class and place close together on a lightly greased baking tray or on baking paper.
  5. Lightly brush the top of scones with a little milk.
  6. Bake 10-15 minutes on the top shelf (middle shelf if fan forced) of the oven.
  7. Serve warm with jam and cream or butter and honey.

Sunday, 1 April 2018

Sweet Curried Beef

  • 1 large onion
  • 1 large cooking apple
  • 500g minced beef
  • 1 ½ tablespoons butter
  • 1 tablespoon cornflour
  • 1 tablespoon Keens curry powder [or your favourite brand of GF curry powder]
  • 1 cup water 
  • 2 GF chicken stock cubes
  • 1 tablespoon chutney
  • ¼ cup sultanas
  1. Peel and chop onions and apple.
  2. Brown meat and onions in saucepan.  Pour off any fat.
  3. Melt butter in another pan, add apple and cook until golden.
  4. Add flour and curry powder and stir over low heat for a few minutes.
  5. Gradually add water and stir until thickened.
  6. Add stock cubes, chutney sultanas and mince and onion mix. 
  7. Cook another 15 minutes.
  8. Serve with rice [Optional: & peas]

Saturday, 31 March 2018

Salmon Mornay


  • 1 x 425g pink salmon
  • 3 hard-boiled eggs chopped
  • 2 teaspoons butter
  • 3 rounded tablespoons cornflour
  • 3 cups milk
  • 1 cup grated cheese
  • 4 finely chopped eschallots
  1. Mix cornflour in 1/3 cup milk. 
  2. Heat rest of milk in saucepan to almost boiling. 
  3. Stir in cornflour mix until milk thickens. 
  4. Add grated cheese and butter and continue stirring.  
  5. Take off heat. Add salmon and egg. 
  6. Return to heat and stir to heat through.
  7. Add eschallots a few minutes before serving.
  8. Serve on a bed of rice.

Saturday, 7 October 2017

Sweet & Sour Pork Stir-fry


  • ½ cup cornflour
  • 1 cup tapioca flour
  • 1 cup brown or white rice salt
  • 2 tbsp water
  • 2 eggs
  • 500g pork scotch fillet, cut into 1.5cm pieces
  • Rice-bran or peanut Oil, to fry
  • Steamed rice, to serve
  • ½ cup peanut oil
  • 1 green capsicum, chopped
  • 1 carrot, sliced
  • 2 garlic cloves, crushed
  • 1 cup water
  • 2 tbsp water
  • ½ cup caster sugar
  • ½ cup white vinegar
  • 1 tbsp soy sauce
  • 2 tbsp cornflour
  • 425g can pineapple pieces in natural juices, drained


  1. Sauce. Heat oil in a saucepan over medium heat. Add the capsicum, carrot and garlic and cook for several minutes. Stir in the sugar, vinegar, soy sauce and 1 cup water until sugar dissolves. Combine the cornflour and 2 tablespoons water. Add to the pan and whisk until it comes to the boil. Simmer for 2 minutes. Stir in the pineapple. Place in oven set to warm.
  2. Combine the cornflour, eggs on a dinner plate.
  3. On another dinner plate, combine rice and tapioca flours. Coat pork, piece by piece, in cornflour/egg mixture and roll in tapioca & rice flour to coat.  
  4. Stir-fry, half at a time, the pork in hot oil for until golden.
  5. Combine pork and sauce. Serve with rice.

Monday, 2 October 2017

Corned Silverside with Mustard Parsley Sauce


  • 1.5 kg silverside/corned beef
  • ¼ cup white or cider vinegar
  • 2 tbsp brown sugar
  • Few while cloves
  • Enough mustard seeds to cover top side of meat
  • 1 large brown onion, quartered
  • Vegetables of choice [prepare separately as appropriate for serving with beef] 
     Mustard parsley sauce
  • 2 heaped tbsp butter
  • 2 heaped tbsp cornflour
  • 2 cups milk
  • 2  heaped tsp wholegrain mustard
  • 4 tbsp roughly chopped fresh parsley


  1. Place beef in a slow cooker. Cover with cold water. Add vinegar, sugar, onion, cloves and sprinkle meat with mustard seed. Cover with water.
  2. Cook on high for 2+ hours.
  3. Just before serving, make mustard parsley sauce: Melt butter in a saucepan over medium heat. Add flour. Cook, stirring for 1 minute or until bubbling. Remove from heat. Gradually stir in milk until combined. Return to heat. Cook, stirring for 3 to 4 minutes or until mixture boils and thickens. Remove from heat. Stir in mustard and parsley.
  4. Remove beef from pan. Slice. Serve with sauce and vegetables of choice.