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
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.
1 cup wholemeal SR flour
½ cup raw sugar
½ cup chopped walnuts
2 cups mixed fruit or sultanas
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
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.
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.
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
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.
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.
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.
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.