Battle of the favourites

Should I go for a walk or stay in and make the wee girl next door an Easter treat?  What tough choices we face sometimes : ) Asked about my favorite place I am not sure I could ever choose between: i) staying at home in the kitchen, with the prospect of a really appreciative audience for…

Oatey slice

As a slightly more “politically correct” alternative to the outright sugar bombs like my biscotti and the very evil breakfast pizza, this ends up being somewhere between muesli bars and an ANZAC biscuit – but with none of the additives and preservatives now so common in store bought products.  It still keeps very well in…

Risotto cakes

These risotto cakes are a surprisingly easy, and very tasty, lunch or lunch box item that can also make a pleasant light dinner with salad or veggies on the side.  When I first tried them, however, I was a bit apprehensive.  Risotto itself can be tricky if you are not careful – sticks to the…

Zucchini slice

In another place this might be called a frittata (especially if some cream was added to the ingredients), but we went with the more responsible version and anyway, we don’t want to be gilding the lily, or, as Aussies say, putting on the dog! Basically it is eggs and cheese introduced to your choice of…

Pumpkin ricotta pie

For the Craftapalooza, it was the first time I had attempted this kind of pie, and I wouldn’t say it was presented in the neat and eye pleasing manner achieved by practiced hands. Fortunately, it was not  a problem for long as those eating it were certainly quick about it.  Best advice – cook and mash…

Tartlets for all!

As a veteran of both far too many Air Force Week cocktail parties in my early career in the Royal Australian Air Force, and altogether too much schmoozing in my later corporate career, I hate with a fiery passion that ‘finger food’ which collapses after the first bite, where you end up wearing half the…

‘Dainty’ profiteroles

For our Craftapalooza afternoon tea, I made rather dainty profiteroles – a fun change for me after years of making the industrial-sized treats so much appreciated by our two boys and their friends.  (I can confirm there really is no limit to how much a growing boy can cram into one mouthful – ask us the…

Passionfruit butter biscuits

At Christmas, I lash out and make traditional shortbread according to the recipe I’ve had for over 30 years.  I’ll never part with it as it was a present from our dad’s lovely cousin Flossie (who rejoiced in the address of 2 Sugars St). Through the year, though, I am a bit of a biscuit…

Eggs in filo a.k.a. eggie muffins

Nutritious and delicious – especially with fresh herbs and eggs straight from chooks kept by our sister Rosie!  Eggs in filo is the grown up name for what the kids dubbed eggie muffins.  Eaten at home they are an easy way to get everyone fed at once on a Saturday morning and it means the…

Thyme ‘shortbread’

Okay, call me old but Simon & Garfunkle were huge in my teenage years and later a real highpoint was seeing them live at the Adelaide Oval. So of course ‘Scarborough Fair’ herbs for me are parsley, sage rosemary and thyme!  Just in case you don’t trust your sense of smell, this photo shows  them…

Pumpkin scones

Pumpkin scones are delicious warm or cold, and we recommend them as is or just buttered.  On a lazy Sunday, we have them for afternoon tea and polish off any leftovers with a pot of soup for dinner. Originally, they hark from Queensland, made famous by the wife of a former Premier of the state…