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  • Slow Cooker Sausage with Onion Gravy -with memories made in Flo’s old cooker

    1 tab cooking oil

    8 Sausages, I cut mine in half for a smaller cooker

    2 Onions , halved and thinly sliced

    3 teaspoon light Brown Sugar

    2 tabs Plain Flour

    450ml Beef Stock

    1 tab Tomato Paste

    1 Bay Leaf

    Salt and Pepper

    • 1. Preheat the cooker if needed
    • 2. Heat oil in fry pan, I use the Kleva Range non stick, and lightly brown the sausages, then place in slow cooker
    • 3. Place onions in fry pan until softened
    • 4. Add sugar and allow to lightly caramelize
    • 5. Stir in the flour, mix, then add the blended stock and tomato paste
    • 6. Add one bay leaf
    • 7. Pour this over the sausages and cook for 6-8 hours
    • 8. I will serve mine with some mashed sweet potato, but you can make some yorkshire pudding, steamed veges or really whatever you prefer

  • Lemon and Coconut Slice – a new take on an old recipe

    Base

    80gm butter melted

    250gm condensed milk

    250gm plain sweet biscuits crushed

    90gm desiccated coconut

    1 lemon – zest and juiced

    Lemon Frosting

    360gm icing mixture

    90gm butter at room temperature

    75ml extra lemon juice

    20gm desiccated coconut

    • 1. Grease and line a 18 x 28cm slice baking tray
    • 2. Place crushed biscuits in bowl, add desiccated coconut and lemon juice and mix
    • 3. Add melted butter, condensed milk and juice from 1 lemon and mix thoroughly
    • 4. Press this mixture into the prepared baking tray and place in the fridge
    • 5. In another bowl, place the icing mixture and whisk, add the room temperature butter and extra lemon juice and mix well
    • 6. Once this mixture looks like frosting, spread over the already prepared base and place in the fridge until firm
    • 7. Once firm, cut into slices, This can be place din airtight container and kept in fridge for 1 week, or placed in the freezer for later
    • 8. NOTE: If the frosting is too thick to spread, simply add some more lemon juice until you get it to a spreadable texture.

  • Home Made Simmer Sauce

    2 garlic cloves chopped finely

    4 shallots chopped finely

    2 yellow peppers chopped finely

    1 green pepper chopped finely

    oregano to taste

    1 teas black pepper

    1 teas salt

    1 teas rosemary

    olive oil

    • Place all ingredients in bowl and mix well
    • Place in glass bottle and fill with olive oil to cover
    • Mix well and top up with oil if necessary
    • Is great over steak, chicken and on crackers with cheese

  • Candied Almonds, sweet and crunchy !

    1 cup White Sugar

    1/2 cup Water

    1 1/2 tablespoons ground Cinnamon

    2 cups whole Almonds

    • Line a baking tray with baking paper
    • Combine Sugar, Water and Cinnamon and bring to the boil
    • Add Almonds and cook until the liquid evaporates and the Almonds are coated in syrup
    • Place on tray in single layer. Use 2 forks to spread. Allow to cool and enjoy

  • Creamy Potato Bake – a popular BBQ side

    1kg Potatoes /Pumpkin/Sweet Potatoes

    1 1/2Milk

    60gm Butter

    3 tablespoons of Flour

    1 1/2 teaspoons Salt

    1/4 teaspoon Pepper

    1 1/2 cups Milk

    1 cup Evaporated Milk

    285gm frozen Peas/Beans/Broccoli/anything

    1/2 cup diced Onion

    4 slices Bacon cooked and in pieces

    Crushed Garlic (optional)

    • Preheat oven to 165C
    • Cut Potatoes in halves and place in baking tray
    • Sprinkle Peas over top
    • In medium saucepan melt Butter and add Flour, Salt, Pepper and Garlic
    • Add Milk stirring constantly until required thickness for sauce
    • Pour this sauce over the Potatoes and sprinkle Bacon bits over the top
    • Bake in preheated oven for 20-25 mins

  • Shepherds Pie an Aussie favourite

    Shepherds Pie in Australia, Cottage Pie in Ireland, Hachis Parmentier in France

    5oogm Minced beef

    1 onion chopped

    1 small carrot grated

    1/2 cup water

    pepper

    1 beef stock cube

    1 teas tomato sauce

    2 tablespoons flour

    2 tomatoes sliced

    4 large potatoes cut into 2cm cubes

    1 teas butter

    3 tablespoons milk

    parsley

    • 1. Grease large saucepan with oil, heat and saute Onions and Carrots for 2 minutes
    • Add Mince and continue cooking for 3 minutes
    • Add Water, Pepper,Beef Cubes and Sauces. Cook over gentle heat until cooked
    • Stir until sauce thickens
    • Blend Flour and Water and add to saucepan
    • Pour into pie dish and cover with sliced Tomatoes
    • Boil potatoes in water until tender. Drain, mash well and add Butter and Milk
    • Spread over the Tomato and decorate with a fork
    • Bake in moderate oven 190-200c until golden
    • Serve garnished with parsley

  • Ham and Cheese PUFF

    This is awesome.

    115gm Ham

    115 gm Cheddar Cheese

    1 Green Pepper

    1 Chilli

    115gm canned Mushrooms (drained)

    6 Eggs

    1/2 teas Baking Powder

    1/2 teas Salt

    225gm Cottage Cheese

    2 tabs Horseradish

    What to do:

    Preheat oven to 180c and Grease pyrex baking dish.

    In food processor- Ham, Cheese, Pepper, Chilli and Mushrooms to a crumble (not paste)

    In separate bowl – Whisk Eggs and Baking Powder, Add Cottage Cheese and Horseradish.

    Pour Egg mix over the Ham mix and mix together.

    Pour into baking dish and bake for 40 mins until golden.

  • Strawberries are cheap at the moment

    Strawberry season is upon us again. It is time to make some strawberry jam. I have made it chunky this time giving a real hit of the fruit. Just beautiful on scones or toast. https://mymumsaid.com.au/wp-admin/post.php?post=1892&action=edit

  • Summer Vegetable Soup

    2 tabs oil

    1 chopped onion

    2 cloves garlic crushed

    600ml vegetable stock

    250gm baby potatoes in halves

    250gm baby carrots

    200gm baby zucchini halved by length

    4 tomatoes chopped

    200gm peas

    salt and pepper

    4 tabs fresh pesto

    HOW TO

    Heat oil in saucepan, add onion and garlic until soft

    Pour in stock, boil and add potatoes simmer until tender

    Add carrots,zucchini,tomatoes, peas, salt and pepper

    Either add pesto now or add as topping.

    Serve with some home made crusty brea.

  • Persian Carrot Jam (Moraga-ye Havji)

    800gm grated carrot

    8 cardamom pods (slightly crushed to open)

    500ml water

    500gm caster sugar

    2 limes

    1 lemon

    pinch of saffron

    1 tab rosewater

    Place carrots, Cardamom & water in large pan and bring to a boil, them simmer for 5 minutes with lid ON

    Add sugar and saffron, stir until sugar is dissolved

    Grate lime zest, add and stir

    Boil mixture with lid OFF for 15-20 mins, liquid should evaporate and carrots soft

    After boiling for 10 mins, add the juice of limes and lemon

    Just before turning off heat, add the rosewater

    Spoon into your sterilised jars while hot

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