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Week 52: Recipes

Lemon Slice

250g crushed biscuits (arrowroot)
1 cup coconut
½ tin condensed milk
100g butter, melted
Rind of 1 lemon
Juice of ½ lemon
Icing sugar
20g melted butter
Juice of ½ lemon
Crush biscuits roughly. Add coconut, condensed milk, butter, lemon rind and juice and combine well. Place in slice container and press. Combine ingredients to make icing – use as much icing sugar and water it takes to get the consistency that you desire (a little thicker is best)! Ice with icing and refrigerate until chilled. 

Week 51: Recipes

Chocolate Cheesecake

250g crushed chocolate biscuits
90g butter, melted
250g cream cheese
1 tin condensed milk
1/3 cup lemon juice
150g chocolate, melted
2 teaspoons gelatin
¼ cup water
½ cup cream, whipped
Combine biscuit crumbs and melted butter. Press firmly into lined spring-form tin. Refrigerate until required. Beat cream cheese until creamy. Add condensed milk gradually then lemon juice and melted chocolate. Dissolved gelatin in the water then add to mixture. Fold in whipped cream, then pour mixture over the chocolate crumb based. Let it smooth out and refrigerate for at least 2 – 3 hours. Serve with ice cream!

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 47: Recipes

Jam Drops

125g butter
½ cup sugar
1 eggs, lightly beaten
1 teaspoon vanilla
1 ½ cup self raising flour
Jam flavours
Beat butter, sugar, egg and vanilla in mixing bowl. Sift flour and mix well. Roll into small balls and gently indent each biscuit with the end of a wooden spoon. Place a jam drop into each indent. Bake in oven at 180°C/350°F for 10 – 15 minutes or until lightly browned.

Week 46: Recipes

Apricot Slice

125g butter
1 cup sugar
2 eggs
1 teaspoon vanilla
1/2 cup milk
1 cup flour
¾ cup coconut
1 cup diced dried apricots
Cream butter and sugar. Add eggs and vanilla and mix well. Add all remaining ingredients until combined. Bake in a shallow cooking tin at 180C/250F for 30-40 minutes. Once cooled ice with vanilla icing and cut into squares.

Week 44: Recipes

Sausage Casserole

500g sausages
1 onion, diced
2 carrots, sliced
3 potatoes, chucks
1 cup frozen pea & corn mix
2 cups beef stock
1 teaspoon salt
1 teaspoon brown sugar
1 tablespoon worcestershire sauce
1 tablespoon tomato sauce
Cook sausages on a fry pan, once cooked cut into smaller chunks. Fry onions in fry pan until browned. In slow cooker add stock, salt, sugar and sauces. Add chopped veggies and sausages into the slow cooker and cook for 3 hours or until potatoes are well cooked. Stir occasionally. You can alternately cook this in the oven at 180°C/350°F for 2-2.5 hours.

Week 43: Recipes


1 cup warm water
2 ¼ teaspoons dry yeast
1 tablespoon honey
2 teaspoons salt
2 tablespoons olive oil
3 cups bread flour
In a large mixing bowl, preferably that of a stand mixer, stir yeast and honey into warm water. Sit for 5-10 minutes or until bubbles form and mixture starts to foam. This tells you that the yeast is alive and kicking. Pour in salt, oil and half of the flour and mix. Once that flour is mixed in, add the remaining flour bit by bit until you get the pizza dough to the consistency you want – slightly tacky, but when you touch it it doesn’t stick to your hands. Once you reach this stage, turn the mixer on high and knead for 6 minutes. Don’t stop earlier than 6 minutes. The bowl should be clean and the dough smooth. Cover bowl in plastic wrap and sit for 1-2 hours in a warm place to let the dough rise.
Dough makes two 12 inch pizzas. Add the toppings that you desire.

Week 42: Recipes

Berry Buckle

1½ cups flour
¾ cup sugar
1½ tablespoon baking powder
½ tablespoon salt
1 egg, beaten
¾ cup milk
¼ cup butter, melted
1 tablespoon vanilla essence (AU) / extract (CA)
3 cups frozen berries
¼ cup sugar
Preheat oven to 180°C/350°F. Spray glass baking dish with cooking spray. In bowl, stir together flour, sugar, baking powder and salt. In another bowl mix together egg, milk, butter and vanilla. Pour wet ingredients over dry and mix well. Pour into prepared dish. Toss frozen berries with remaining sugar and sprinkle over top of mixture. Bake in oven for 55 minutes or until cake appears cooked. Cool on rack and serve with ice cream! 
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