Come back to find a new delicious recipe every week (hopefully!)...
Sometimes Aussie, sometimes a favourite from another corner of the world.
Please leave a comment and tell me how you enjoyed the recipes!

Due to unfortunate circumstances, my private blog, our family blog, and my children's blogs are no longer public blogs. If you would like to read any of those blogs, please email me at so I can send you an invitation to read any blog you are interested in.

Tuesday, October 27, 2009


*This is an Australian recipe for a type of cake that is absolutely delicious - people always seem to come back for more!*

1 1/2 cups self-rising flour
1/3 cup cornflour (cornstarch)
185g (6.5oz) butter, softened
1 cup castor sugar
2 teaspoons vanilla essence
3 eggs, lightly beaten
1/2 cup milk
3/4 cup thick cream

4 cups icing sugar
1/3 cup cocoa powder
30g (1oz) butter, melted
2/3 cup milk, extra
3 cups desiccated coconut, approx

Preheat oven to 180ºC (355ºF).  Brush a shallow 23cm (9in) square cake tin with melted butter or oil.  Line base and sides with baking paper.
Sift flour and cornflour (corn starch) into large bowl.  Add butter, sugar, essence, eggs and milk.
Using electric beaters, beat on low speed 1 minute or until ingredients are just moistened.  Beat mixture on hight for 3 minutes or until mixture is free of lumps and increased in volume.  Pour mixture into prepared tin; smooth surface.
Bake 1 hour or until skewer comes out clean when inserted into centre of cake.  Leave cake in tin for 3 minutes before turning onto wire rack to cool.
Cut cake in half horizontally (ready to make it into a sandwich). Using electric beaters, beat cream in small mixing bowl until stiff peaks form.  Place first layer of cake on a board, spread evenly with cream (when cake is cool!).  Place remaining cake layer on top.  Cut cake into 25 squares.

Sift icing sugar with cocoa.  Combine with butter and milk in medium sized heatproof bowl (to the top of a double boiler saucepan).  Place over saucepan of simmering water, stirring until icing is smooth and glossy; remove from heat.
Place 1 cup of coconut on a sheet of greaseproof paper.
Using 2 forks, dip a piece of cake in hot chocolate icing; hold cake over mixture to allow excess icing to drain.  Roll cake in coconut, place on wire rack.  Repeat with remaining cake, add extra coconut for rolling as needed.

Lamingtons are easier to make if you bake the cake a day in advance.  This means the cake will not crumble when you are cutting it into squares.  My mother would freeze the cake, as this would prevent the cake crumbling and falling apart in the warm icing.

*From The Little Aussie Cookbook

Thursday, October 15, 2009

Please participate!

So... have any of you tried any of these recipes?
Does this recipe blog interest you?
I would really love to get some feedback!  Please participate in the poll at the top of the blog honestly (how can I create an interesting blog if I have no idea what interests you?), and please let me know if you try the recipes and what you think of them!
Also, if anyone has an interest in seeing their recipe posted on this blog, or your favourite recipe if you don't make up your own recipes, please email me the recipe(s) at  I will try any recipe sent to me before I post it (with proper acknowldegment of the author/sender of the recipe) so I can tell you how I enjoyed it too!
In appreciation,

Wednesday, October 14, 2009

Scalloped Potatoes

5 cups raw potatoes, peeled and thinly sliced
1 cup chopped onion
salt and pepper to taste
1 can cream of mushroom soup (or other cream soup)
1/2 cup sour cream
fresh parsley, chopped

Preheat oven to 190ºC (375ºF).  In greased 23x33cm (9x13 inch) baking pan, layer half the potatoes and onion and sprinkle with salt and pepper.  Repeat layer.  Combine soup and sour cream and pour over potato mixture.  Cover and bake for 1 hour.  Uncover and bake for a further 15 minutes.  Sprinkle with parsley.

* From Wanda E. Brunstetter's Amish Friends Cookbook

Tuesday, October 13, 2009

Chicken Chowder

2 tablespoons butter
1/4 cup onion, chopped
1 1/2 cups cooked chicken, cubed
1 1/2 cups carrots, diced
1 1/2 cups raw potatoes, diced
2 chicken boullion cubes (or 2 teaspoons chicken stock powder)
1 teaspoon salt
1/8 teaspoon pepper
2 cups water
3 tablespoons flour
2 1/2 cups milk

Melt butter in large soup kettle/pan.  Add onions and saute until tender.  Add chicken, carrots, potatoes, boullion cubes, salt, peppeer, and water.  Cover and simmer until vegetables are tender.  Combine flour and 1/2 cup milk in a jar. Cover and shake until blended.  Add to vegetables along with remaining 2 cups milk.  Cook on medium heat, stirring constantly, until mixture thickens.

*From Wanda E. Brunstetter's Amish Friends Cookbook

Saturday, October 10, 2009

Clara's Restaurant-style Green Salad with options

*While on holidays, when we had to eat out we tried to choose salads from the menu because not only are they healthier than the alternatives, but they are delicious!  In the past few days since getting home I've been enjoying trying to recreate some of the delicious salads we ate out at restaurants and cafes...  No quantities are suggested in this recipe, as all should be done to taste - the recipe is merely a suggestion of what tastes good together!*

mixed lettuces - eg. red oakleaf lettuce, green oakleaf lettuce, baby spinach, etc.
tomato, cut into slices
green capsicum, cut into thin strips
cucumber, sliced thinly
carrot, peeled and chopped into thin strips or peelings
red onion, sliced thinly
sunflower seeds or pine nuts
whole egg mayonnaise
french herb dressing
olive oil
optional - bacon or chicken pieces or beef strips

Place lettuces on dinner plates or wide bowls. Gently toss in capsicum, cucumber, carrot and red onion, and arrange tomato on the side. Gently brown sunflower seeds or pine nuts in hot oil.  Sprinkle seeds/nuts over salad.  Drizzle french dressing over, and place a dollop of mayonnaise on the side.

Bacon - fry bacon and dice.  Place on the side of the salad or gently toss through salad.
Chicken - Heat oil in a pan, add a little soy sauce (to taste), garlic powder and chopped chives.  Gently stirfry chicken until tender. Place chicken pieces over the salad and serve immediately.
Beef strips - Fry in olive oil, place over salad and serve immediately.

Friday, October 9, 2009

Clara's Iced Mocha Coffee with a Cinnamon Twist

1/2 teaspoon cinnamon
2 teaspoons cocoa powder
1 tablespoon sugar (or equivalent sweetner), or to taste
2 cups brewed warm coffee
2 cups milk
ice, to serve

Combine dry ingredients with a little hot water until smooth.  Add to warm coffee and mix well.  Add milk, mix, and refrigerate until icy cold.  Serve with ice cubes.

Thursday, October 8, 2009

Chocolate Snowballs

8 weet-bix (can be substituted with 120g (4oz) cornflakes), crushed
1 cup sultanas or raisins
1/2 cup coconut
2 tablespoons cocoa
400g (14oz) can sweetened condensed milk
1/2 cup coconut, extra

Place all ingredients except extra coconut into a large bowl.  Mix well.
Form mixture into balls and toss in extra coconut.

Wednesday, October 7, 2009

Clara's Summer Salad Wraps

*This recipe will contain no quantities, as it depends how many servings are being made; we love eating these for a healthy summer lunch or light tea (supper)*

tortilla wraps
sliced or shredded cheese
tomatoes, sliced
carrot, grated
capsicum (bell pepper) cut into strips
sliced preserved (canned) beetroot
sliced ham or other lunch meat, or sliced boiled eggs
shallots (green onion), chopped
lettuce leaves

Begin by spreading mayonnaise on wrap, then pile ingredients along the centre of the tortilla, finishing with lettuce leaf (to help hold other ingredients in).  Fold up the bottom of the tortilla first, then sides, and eat!

Tuesday, October 6, 2009

Clara's Velvety Rich Hot Chocolate

1/2 cup thickened (whipping) cream
1/4 cup dark chocolate melts
1/4 cup milk chocolate melts
3 1/4 cups milk
8 marshmallows
cinnamon sugar

Place cream and chocolate melts into a saucepan over low heat.  Heat, stirring, until chocolate pieces are melted, but do not allow to boil.  Add milk to pan, and heat until bubbling (or to desired temperature if for children).  Pour into mugs.  Place 2 marshmallows in each mug, and sprinkle lightly with cinnamon sugar.
Serves 4.

*Beware, this is VERY rich!!*

Monday, October 5, 2009

English Tea Cake

1 tablespoon butter
1/2 cup sugar
1 egg
1/2 cup milk
1 generous cup self-rising flour
1 teaspoon baking powder
butter, extra
cinnamon sugar

Preheat oven to 190ºC (375ºF).  Cream butter and sugar together.  Add egg and mix well.  Sift flour and baking powder, adding a little at a time to the mixture while stirring.  Add milk slowly and mix. 
Line loaf pan with greaseproof paper.  Pour mixture into lined pan.  Bake for 25 minutes or until skewer comes out clean.  When baked, while still hot, spread with butter and sprinkle with cinnamon sugar.
Serve with a cup of tea (or a glass of milk!).

Sunday, October 4, 2009

Clara's Gourmet Pizza

1 premade 12" pizza base
8oz bacon
1 tomato
1/2 green bell pepper
1 small onion
6 slices sundried tomato
tomato paste
barbecue sauce
1/2 teaspoon dried mixed herbs
1/4 teaspoon garlic powder
1 1/2 cups mixture grated cheeses - mozzarella, cheddar, parmesan

Preheat oven to 220ºC (425ºF).  Dice bacon into small pieces and fry until browned.  Chop tomato, bell pepper, onion and sundried tomatoes into small pieces and place each in separate small bowls.
Spread desired amount of tomato paste over pizza base, and squirt liberally with barbecue sauce (to taste). Sprinkle with garlic and herbs. Sprinkle pizza evenly with vegetables and bacon, and finally top with grated cheese mix.
Place in preheated oven for 15 minutes. Cut into slices and serve.

*This makes a far healthier (and tastier, my husband tells me) pizza than anything you could buy, and it is very simple, taking only about 20 minutes to prepare.*

Saturday, October 3, 2009

Glazed Meatloaf

750g (1.5lb) beef mince (ground beef)
2 eggs
1 carrot, grated
1/2 brown onion, chopped finely
1/2 cup breadcrumbs
1/3 cup tomato relish or chopped tomatoes
1 teaspoon parsley

1/3 cup tomato sauce
2 tablespoons brown sugar
1/2 teaspoon mustard

Preheat oven to 180ºC (350ºF). Combine meatloaf ingredients.  Press into loaf pan.
Bake in oven for 40-45 minutes.  Meanwhile combine glaze ingredients and mix well. Drain excess fat off meatloaf.  Pour glaze over meatloaf and return to the oven for a further 15 minutes.
Serves 6-8

Friday, October 2, 2009

Australian Anzac Biscuits

*These "cookies" were originally made in WWI by Australian wives, mothers and sisters and sent overseas to the soldiers in Gallipoli and other fronts of the war.  They were made to withstand being posted and not perish or fall apart.  They are delicious and 100% Australian!*

1 cup flour
1 cup rolled oats
3/4 cup dessicated coconut
3/4 cup caster sugar (ordinary white sugar in USA)
125g (4.4oz) butter
1 tablespoon golden syrup (can be substituted with corn syrup where golden syrup is unavailable)
1 1/2 teaspoons bicarbonate soda
2 tablespoons boiling water

Preheat oven to 150ºC (300ºF).  Brush 2 baking trays with melted butter or oil.  Place flour, oats, coconut and sugar in a large mixing bowl, stir until combined.  Combine butter and golden syrup in small pan, stir over high heat until melted.  Mix soda with boiling water, add to melted butter and syrup.  Add to flour mixture, stir until combined.  Shape level tablespoonsful of mixture into balls and flatten slightly; place onto prepared trays, about 5 cm (2") apart.
Bake 15-20 minutes or until crispt and golden.  Remove from oven, stand on trays for 2 minutes.  Loosen biscuits and cool on wire rack.
Makes about 25 biscuits.

*From the Little Aussie Cookbook*

Thursday, October 1, 2009

Homemade Tomato & Bacon Soup

*I found this recipe originally in an Amish cookbook, but then I changed it to make it more like a full meal than just a soup on the side*

5 rashers bacon, diced and fried
1 cup chopped brown onion
1 carrot, shredded or very finely chopped
1 small capsicum (bell pepper), chopped
1/4 cup butter
4 1/2 cups chicken broth, divided (or water and chicken stock powder)
4 cups chopped tomatoes
2 teaspoons sugar
small 1/2 teaspoon curry powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup flour

In large saucepan (or soup kettle), cook onion, carrot and capsicum/pepper in butter until tender. Add bacon, 4 cups of the broth, tomatoes, sugar, curry powder, salt and pepper. Bring to a boil. Reduce heat; simmer uncovered for 20 minutes. In a jar place flour and remaining 1/2 cup broth, screw lid tightly shut. Shake jar until flour and water are well combined. Gradually stir into soup, stirring immediately. Bring to a boil. Cook, stirring, until thick and bubbly.
Serves many!