What are your staples?

While I think up a string of items to talk about in the Cupboard Cooking stream, I was hoping that readers would have ideas from their own experience of life-saving items to have on hand. 22 November: So far tinned tomatoes wins the prize as the most popular choice, while other frequent pantry fliers are…

Honey toasted muesli

In one of those stories that can really only come from sisters, my younger sister Kathryn has a friend, known to us as ‘Other Catherine’, who is the source of this recipe for honey toasted muesli – she got it from her sister’s mother-in-law! We are forever grateful to all the ladies in that chain,…

Eggie muffins, the how to guide

When our younger son, Andrew, was aged 4-ish, a Saturday morning TV show included a segment on showing kids how to make simple nutritious food. From memory, Andy later described how to make something he dubbed “eggie muffins” using a slice of bread as the “muffin cup”.  A household favourite, in more recent years we…

Brack

Our mum might have called this ‘no frills’ fruitcake but now it is probably ‘minimalist’ in hipster-speak. Known traditionally as barm brack, or just brack, it’s the everyman food of the Irish – the cut down version was only three ingredients, and one came out of the tap! The stark original has no added sugar…

Fridge porridge

Another taste sensation that really doesn’t need a recipe, this is so easy it almost gets a zero spoon rating!  Full credit for this one goes to my sister Kathryn, legend finder of new ideas. Just take equal amounts of milk, yoghurt, rolled oats* and frozen berries, and mix in a large bowl. Put in a…

Fruit compote

This is an excellent tactical use of the microwave oven, and doesn’t need a recipe per se. Put your berries in a microwave proof casserole.  No water is needed, just sprinkle very lightly with caster sugar. Just as a guide: for about 300g of frozen berries, I use a maximum of a tablespoon of caster…

Evil breakfast pizza

Okay, this really doesn’t need a recipe as such, just a licence to do it without adult supervision. Basically, get a pizza base, or a wrap if you prefer thin&crispy, and spread it with hazelnut spread as thickly as you like. Bake it in the oven at no more than 180°C (it will burn quite…

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…

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…

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…

Buttermilk muffins, a never ending story

The trick to a basic recipe is standing up to the taste test of variations – and after really very extensive testing, we can certify that these are delicious in an almost never ending variety of flavours. At home, I tend to use whatever combo of fruit and things that are in the fridge/freezer/pantry on…

Eggie muffins: the how-to version

When our younger son, Andrew, was aged 4- ish, a Saturday morning TV show included a segment on showing kids how to make simple nutritious food. From memory, Andy later described how to make ‘bread pizzas’, basically using a slice of bread instead of a pizza base. Another time he did the same for something…