Fruit Loaf

1 cup boiling water
1 cup sugar
2 oz. margarine or butter
1 cup self raising flour
1 cup plain flour
1 level teaspoon carb soda
1 cup mixed fruit
1 egg
Melt butter and sugar in boiling water
Let mixture cool, then add sifted flours, carb soda and fruit, mix well.
Beat egg and add to mixture. Pour into a greased and lined 22x12cm loaf pan.
Bake in moderate oven 160°c for approximately 40 minutes.

Served with butter and honey, or on its own, this fruit loaf is a family favourite.

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Nutty Fruit Squares

1 cup wholemeal SR flour
½ cup raw sugar
½ cup chopped walnuts
2 cups mixed fruit or sultanas
2 eggs
4 oz. butter
2 level tablespoons honey
Sift flour into a bowl, add sugar, walnuts and mixed fruit
Beat eggs, add to mixture
Melt butter, stir in honey and allow to cool slightly
then stir into fruit mixture
Pour into a greased 26x17cm lamington pan
Bake in a moderate oven 160° for about 30 minutes
for serving cut into squares

 

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Tomato crop

We harvested around 80-90 tomatoes from just one plant.  What an amazing result from a $4 Canabec Super tomato seedling.
Having a surplus of ripening fruit, we decided to preserve some of the excess. I sautéed a mixture of onion and garlic then added diced tomatoes, basil, oregano salt and pepper and simmered until thickened.

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Meringues

2 egg-whites
a pinch of salt
4 oz (125g) castor sugar
1 teaspoon vanilla essence
flaked almonds / hundreds and thousands
Beat the egg-whites with the salt until they are stiff . Gradually beat in the sugar until the mixture is again very stiff and fold in the vanilla. Place dessertspoons of the mixture on greased oven trays – press almonds into meringues, or sprinkle with hundreds and thousands. Bake in a slow oven 125°c for about 1 hour or until quite dry.

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Cheese Cake

1 cup biscuit crumbs
2 oz. melted butter
8 oz. cream cheese
½ cup sugar
2 dessertspoons lemon juice
½ teaspoon vanilla essence
pinch of salt
2 eggs
Combine biscuit crumbs and melted butter and press into a greased 8″ ovenproof pie dish. Beat cream cheese until smooth, gradually add sugar, lemon juice, vanilla, salt and eggs – beating constantly until smooth. Pour filling into crumb crust.
Bake in a slow oven at 160°c for about 35 minutes.
Chill before serving.

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Rustic cheese scones

2 cups self raising flour
½ teaspoon salt
1 rounded tablespoon butter
1 cup milk
2 tablespoons grated parmesan cheese (or similar)
extra grated cheese

Melt butter in a little milk, add to remainder of milk.
Sift flour and salt into a large bowl, add grated cheese and stir in melted butter and milk using a knife.
Lightly knead dough on a floured board, roll into a round shape. Brush top with milk or butter and sprinkle with extra grated cheese. Cut round into wedges and bake on a greased tray 225°c for 15 minutes.

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Banana Bread

2 eggs
¾ cup raw sugar
½ cup light extra virgin olive oil
1 teaspoon vanilla essence
2 cups self-raising flour
½ cup milk
2 ripe mashed bananas

Grease a 22x12cm loaf pan and line with baking paper.
Beat eggs, sugar and olive oil together – using a wooden spoon – until smooth, add vanilla essence. Then stir in sifted flour a little at a time alternately with the milk. Mix in the mashed banana.
Pour into prepared pan and bake at 160°c for about 45 minutes or until a skewer comes out clean.

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Mushroom and Semi-Dried Tomato Quiche


1 ½ sheets frozen short crust pastry, defrosted

400g mushrooms, sliced
Small bunch of silver beet, finely chopped
150g semi-dried tomatoes, drained
6 eggs lightly beaten
300g cream or milk    
Grated parmesan cheese

Grease a 24cm round ovenproof dish and line it with pastry, trimming to fit.
Layer pastry with sliced mushrooms, chopped silver beet and chopped and drained semi-dried tomatoes. Top with combined eggs and cream and sprinkle with parmesan cheese.
Bake uncovered at 160°C for about 45 minutes or until set.

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