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Week 50: Recipes

Easy Chocolate Fondue

1 can chocolate flavoured syrup
1 can condensed milk
½ teaspoon salt
1 teaspoon vanilla essence (AU) / extract (CA)
In a heavy saucepan, over medium heat, combine chocolate syrup, condensed milk and salt. Cook and continually stir for between 10-15 minutes until slightly thickens. Remove from heat, stir in vanilla. Serve and enjoy with your favourite fruits. Store leftover’s in container in the refrigerator.

Fruit Dip

1 packet cream cheese
1 jar marshmallow cream
1 teaspoon lemon juice
Using an electric mixer, beat the cream cheese until smooth. Add marshmallow creme and blend until mixture is smooth. Add in lemon juice, blend for another 30 seconds then serve and enjoy!

Week 49: Recipes


1½ cups self raising flour
2 tablespoons sugar
2 eggs, lightly beaten
1 cup milk
60g butter, melted
Sift flour and sugar. Combine eggs, milk and butter and combine with dry ingredients. Mix well. Add more milk for a thinner consistency and more flour to thicken the mixture. Heat fry pan and cook pancake mixture. Once the edges brown or bubbles appear in the pancake, flip pancake to cook on the other side. Serve with fruit and syrup.

Week 48: Recipes

Breakfast Smoothie

1 banana
1 cup fruit (strawberries, raspberries, mango, pineapple, peaches – really, whatever fruit you like!)
1 cup milk
1 tablespoon honey
½cup yogurt (again, pick your flavour)
Combine all ingredients into a blender. Blend until well combined. For thinner smoothies, add more milk. For thicker smoothies, add more fruit! 
It’s as simple as that!
I don’t think I have found a recipe with as much freedom as this one. Make it to what your preferences are!

Week 23: Recipes


4 eggs
1 cup sugar
1 tablespoon corn flour (AU) / corn starch (CA)
2 teaspoons white vinegar
Preheat oven 150°C/ 300°F. Separate egg whites and yolks. Beat egg whites until fluffy. Add sugar, corn flour/starch and vinegar and mix well. On a baking tray, place a sheet of baking paper and place the pavlova mixture in a circle shape on top of the baking paper. Turn the oven down to 110°C/230°F and cook for 1½ hours. Take out of oven, cool and top with cream, fruit and chocolate. 

Week 21: Recipes

Christmas Pudding with a White Rum Sauce

450g raisins (AU) / thompson raisins (CA)
450g currants
450g sultanas (AU) / raisins (CA)
250g peel
250g almonds, sliced
250g glace cherries
1 ½ cups sherry
450g flour
450g butter
450g brown sugar
1 teaspoon nutmeg
3 teaspoons mixed spice
300g breadcrumbs
5 eggs
2 tablespoons golden syrup (AU) / golden corn syrup (CA)
1 cup milk
1 teaspoon bi-carb soda (AU)  / baking soda (CA)
55g butter
55g flour
¾ cup milk
55g sugar
2 tablespoons rum (imitation or real!)

Combine all the dried fruit, peel, almonds and cherries in a bowl. Soak in sherry overnight – stir occasionally to increase absorption. Mix butter and flour together, add sugar, spice and breadcrumbs. Once mixed well, add eggs, syrup, milk and bi-carb soda. Lastly add fruit and mix well. Place mixture into greased pudding steamers. Boil in saucepan for 3-4 hours for a large pudding or 2-3 hours for a small pudding – be sure to check on water levels. If you do not have a pudding steamer, place mixture in a greased round ceramic bowl. Cover top with tin foil and use cooking string/elastic bands to seal so that the water doesn’t get in bowl.

Serve with custard and ice cream, or as I discovered this year – a wonderful white rum sauce. Melt butter in saucepan, add flour to make a thick paste. Lower the heat and cook for 1 minute (be careful not to burn). Using a whisk, slowly add the milk until the paste becomes a sauce (this will take about 5 minutes). Add the sugar and whisk until dissolved. Cook for 2 more minutes. Add the Rum just before serving.

Note: For the Canadian’s out there who don’t know what mixed spice is – here is a quick recipe – throw them together and mix well!

1 tablespoon ground cinnamon; 1 teaspoon ground coriander; 1 teaspoon ground nutmeg; ½ teaspoon ground ginger; ¼ teaspoon ground cloves; ¼ teaspoon all spice.
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