Favourite Recipes

Soups & Sauces

1 head cauliflower, 1 small onion, 2 large potatoes, 60g butter, 600ml milk, 750ml chicken stock, salt/pepper to taste, 150ml cream

Chop cauliflower and potatoes roughly and onion finely. Melt butter and add veges, cover and simmer for 5 minutes. Add stock, salt and pepper, bring to the boil and then simmer for approximately 30 minutes. Blend, add milk. When serving, float cream.

1 butternut pumpkin, 3 lge potatoes, 3 lge onions, 3 cloves garlic, 4 chicken stock cubes, 1 carton cream

Peel and chop roughly pumpkin, potatoes, onions and garlic. Cover with water in large pot and boil until soft. Cool slightly and puree. Tip back into pot, add stock cubes and simmer gently. Add cream before serving. (Pumpkin can be substituted with spinach for a delicious creamy spinach soup.)

¼ cup barley, 2 lamb shanks, ½ cup frozen peas, 2 carrots, 1 potato, 1 lge onion, 250 ml stock, 1 clove garlic

Soak barley overnight. Cook lamb shanks and barley in enough water to cover them. When tender, add stock and diced veges. Cook for another hour. Remove meat from bones. Serve.

2 cups tomato juice, 6 tbsp worc sauce, 3 tbsp vinegar, spices to taste

Sear steak on both sides in very hot frypan with onions. Add half sauce and cook steak slowly. Add rest of sauce and simmer until hot.

1½ cups milk, 1 cup stock, 3 sliced onions, 5 tbsp cornflour, seasoning to taste

Pour milk and stock into saucepan. Add onions. Bring to boil and simmer gently for 15-20 minutes. Blend cornflour and a little milk and add to sauce stirring constantly until thickened. Season and serve with corned silverside.

½ cup dry red wine, 2 tsp oil, 2 tbsp brown sugar, 1 tbsp worc sauce, 2 tbsp tomato paste, 2 cloves garlic, ½ tsp ginger, ½ tsp paprika

6 tbsp tomato sauce, 6 tbsp vinegar, 6 tbsp water, 6 tbsp sugar, 1 tbsp cornflour

Slowly heat on stove and add to meat and veg.

3 tomatoes peeled & chopped, 1 clove crushed garlic, 2 tbsp tomato paste, ¼ cup dry white wine, ½ tsp dried oregano

Combine all ingredients, cook on high in microwave for 5 minutes, or until heated through.

Savoury Dishes

1 tin Sanitarium tender pieces, 1 large onion chopped, 1 medium capsicum chopped, 2 sticks celery chopped, 1 small tin champignons, 1 tin tomato soup or puree, toasted blanched almonds, garlic, sweet basil and oregano, oil and soy sauce

Drain tender pieces and rinse, dry thoroughly. Coat with a little flour and sauté in a mixture of oil and soy sauce. Sauté onion, capsicum, celery and garlic. Mix all ingredients well. Simmer for ten minutes and serve with vegetables or rice or pasta.

375g zucchini, 1 large onion, 3 rashers bacon, 1 cup grated cheese, 1 cup SR flour, ½ cup oil, 5 eggs, seasoning to taste

Grate unpeeled zucchini coarsely. Finely chop onion and bacon. Combine zucchini, onion, bacon, cheese, flour, oil and lightly beaten eggs. Season. Pour into well greased baking tray. Bake in moderate oven (180 - 190C) for 40 - 45 minutes.

1¼ cups cooked macaroni, 1 cup grated cabbage, ¼ cup grated carrot, ¼ cup grated capsicum, 90g (3oz) chopped ham, 2 sliced hard boiled eggs, 1 tbsp mayonnaise, 1 tbsp cider vinegar, 1 tbsp tomato sauce, ¼ tsp tarragon, 2 lettuce cups, herbs to garnish

1½ lb topside steak, 1 clove garlic, 2 oz butter, 1 tbsp flour, ½ lb tomatoes, 1 pkt mushroom soup, ½ pint water, 1 dstsp vinegar, 1 chopped onion, ½ cup evaporated milk

Cut meat into cubes and roll in flour till well coated. Melt butter and fry meat until brown. Add onion, sliced tomatoes, garlic and soup then stir in water. Place in moderate oven and use lower rack. Simmer 1½ hours. Add vinegar and milk before serving. Serve with noodles and garnish with parsley. Serves 4 - 6.

2 lb mince, 1 cup breadcrumbs, ¼ lb bacon, 1 chopped onion, 1 beaten egg, 1 tbsp mixed herbs, other seasoning to taste

Mix all ingredients together well. Press into loaf tin. Sit loaf tin in a lamington tin (just in case) and place in moderate oven for approximately 45 minutes.

2 oz butter, 6 or 7 large onions, 9 pieces breast chicken, 2 cups water, paprika, 1 small can tomato paste, 1 oz plain flour, 1 carton sour cream

Cut onions roughly. Melt butter and cook onions until transparent. Sprinkle chicken pieces well with paprika. Add to pan and fry until golden. Add tomato paste mixed with water - reduce heat - cook until tender. Mix flour and cream together. Lift chicken out of pan and mix cream and flour into pan juices. Put chicken back into pan. Serve.

750g lean lamb strips, ¼ cup honey, ¼ cup dry sherry, 2 tbsp soy sauce, 1 tsp chinese 5 spice, 1 tsp sesame oil, 2 julienned carrots, 1 capsicum, 1½ cups bean sprouts, ¼ cup slivered almonds, 250g noodles, sesame seeds

Start cooking lamb strips in the sesame oil in either wok or frypan. When half cooked add sherry, soy sauce, honey, 5 spice and carrots. Add capsicum, almonds and bean sprouts for the last few minutes of cooking time. Cook pasta separately. Sprinkle sesame seeds when serving.

4 chicken fillets, 4 tbsp yoghurt, 16 dried chopped apricots, ½ tsp thyme, 2 tbsp crushed nuts, black pepper, 8 sheets filo pastry, 1 tbsp oil (warmed)

Flatten breasts with mallet. Combine apricots, nuts, yoghurt, thyme and pepper. Spread evenly onto each breast. Fold or roll up and place each on a sheet of pastry brushed with oil. Fold up into a neat package and wrap each again in another sheet of oiled pastry. Bake on non-stick tray in hot oven for 45 minutes.

4 medium chump chops, 1 tsp rosemary, 2 tbsp marmalade, ½ tsp ginger, 1 chopped onion, black pepper, 1 tbsp white vinegar, 420g apricot halves, 1 bay leaf (crumbled), 1 tsp thyme

Remove all fat from chops. Place in oven or microwave dish. Combine other ingredients except apricots, spread over chops. Microwave for 5 minutes. Arrange apricots on chops, microwave for 2 minutes. Conventional oven - 45 minutes at 350°F - 180°C.

1 kg cubed blade steak, 3 rashers chopped bacon, 6 small white onions, 1 tbsp brandy, 250 g mushrooms, 1 clove garlic, ¼ cup flour, 1½ cups beef stock, ½ cup red wine, seasoning to taste, 1 bay leaf, 1 tbsp chopped parsley, ½ tsp thyme, 1 sliced carrot

Sauté steak, bacon and onion. Warm brandy, ignite and pour into pan. Add mushrooms and garlic, stir in flour, blend in stock, wine seasoning, herbs and carrot. Allow to boil and thicken. Cover and simmer 1½ - 2 hours. Serve garnished with parsley.

500g sausages, 1 pkt curry soup, 3 cups water, ½ cup frozen peas, 1 chopped onion, 1 chopped carrot, 2 lge cubed potatoes, ½ cup corn, 1 green capsicum, 1 tbsp lemon juice, 1 tbsp parsley, boiled rice

Microwave sausages for 3 minutes. Allow to cool, remove skins and dice. Mix soup with a little water to make a paste and combine with other ingredients (excluding parsley and rice) in an 8 cup casserole dish. Microwave for 12 minutes stirring occasionally, then a further 10 minutes. Allow to stand for 10 minutes. Serve with boiled rice and parsley garnish.

Pastry
1 cup All Bran, ½ cup milk, 1¼ cups SR flour, pinch salt, 4 oz butter

Pour milk over All Bran and set aside until milk is absorbed. Put flour and salt into bowl and rub in butter. Add All Bran and knead until smooth, cover and refrigerate for 1 hour. Roll out and line 9” pie plate. Prick base with fork. Bake at 190°C for 10 - 15 minutes. Cool.

Filling
1 tbsp oil, 2½ tbsp flour, 425 g can tomato juice, 2 sliced zucchini, 2 grated carrots, 1 chopped onion, 1 clove garlic, ¼ tsp mixed herbs, 1 cup sliced mushrooms

Heat oil in saucepan and stir in flour. Gradually add tomato juice. Bring to boil stirring constantly. Add veges and herbs and simmer until tender. Allow to cool. Spoon into pastry case and sprinkle with topping.

Topping
1 tbsp melted butter, 1 clove garlic, 1 cup wholemeal breadcrumbs, 1 tbsp chopped parsley

Bake at 190°C for 15 - 20 minutes.

1 lb chopped parsnips, 1 egg, 1 tbsp flour, seasoning to taste, 1 chopped shallot, ½ oz butter, 2 oz grated cheese

Simmer parsnips until tender. Drain. Puree with egg, flour, seasoning, shallot and butter. Transfer into greased dish and top with cheese. Bake uncovered at 180°C for 15 minutes.

2 cups wholemeal flour, ¼ - ½ tsp salt, 4 oz butter, ½ - ¾ cup cold water

Sift dry ingredients together in a bowl and rub in the butter until mixture resembles breadcrumbs. Mix in sufficient water to make a firm but slightly moist dough. Turn out onto a floured surface, knead slightly and roll out to required size. Makes 1 x 30cm pie base.

Wholemeal Pastry (see above)

2 tbsp oil, 1 sliced leek, 1 cup sliced mushrooms, 4 beaten eggs, 1½ cups milk, 1 cup cream, 1 tbsp cornflour, ¾ cup grated cheese, nutmeg

Line a 9” quiche tin or a shallow 12” flan tin with the thinly rolled pastry and refrigerate for 30 minutes. Heat oil in a frying pan and sauté the leek for 3 - 4 minutes. Add mushrooms and cook 1 minute. Combine eggs and milk, mix with cornflour, whisk into vege mixture. Spread leeks and mushrooms over base of quiche, sprinkle with cheese and nutmeg and bake at 190°C for 45 - 50 minutes.

Wholemeal Pastry (see above)

1 cup cubed cooked meat, seasoning to taste, 2 cups cooked veges, 1 tbsp wholemeal flour, milk

Cut pastry into rounds using saucer as a cutter. Combine meat, veges, seasoning and flour and divide equally between the pastry. Moisten edges and shape into pasties, glaze and bake at 200°C for 30 - 40 minutes. This recipe is ideal for using up leftovers.

375 g tin seafood mix, 1 tin cream mushroom soup, 3 - 4 rashers diced bacon, cream (generous slurp), generous sprinkle paprika

Cook bacon in frypan. Add drained can of seafood mix (my preference is for clams) and stir until heated through. Add soup and paprika, stir until heated through. Add cream last and serve with pasta or noodles of your choice.

3 tbsp oil, 1 chopped onion, 2 chopped celery sticks, 2 crushed cloves garlic, 8 oz ground peanuts, 2 cups wh. breadcrumbs, 8 oz mashed potato, 1 beaten egg, 1 tbsp soy sauce, 1 tbsp tomato paste, 2 tbsp chopped parsley, salt & pepper, 8 oz sliced mushrooms, coriander leaves to garnish

Heat 1 tbsp oil in a pan, add the onion, celery and garlic and fry until softened. Mix the peanuts (peanut butter) and breadcrumbs together in a bowl. Add the fried vegetables, potato, egg, soy sauce, tomato paste, parsley, salt and pepper to taste, and mix thoroughly. Heat the remaining oil in a pan, add the mushrooms and fry for 2 minutes, stirring. Grease an 8 cup loaf tin and press in half the nut mixture. Cover with the mushrooms, then press the remaining nut mixture on top. Cover with foil and bake in a preheated moderate oven for about an hour. Leave in the tin for 5 minutes, then turn out onto a warmed serving dish. Garnish with coriander and serve with Mushroom Gravy.

2 tbsp oil, 1 chopped onion, 1 crushed clove garlic, 4 oz chopped mushrooms, 1 tbsp wh flour, ¼ cup vegetable stock, ¼ cup milk, 2 tsp soy sauce

Heat the oil in a pan, add the onion and fry until softened. Add the garlic and mushrooms and cook for 2 minutes. Stir in the flour, then remove from heat and stir in stock and milk. Bring to the boil, stirring, and cook for 3 minutes. Stir in the soy sauce and seasoning to taste. Cool slightly, then work in an electric blender or food processor until smooth. Reheat gently.

2 oz macaroni, 1 tbsp butter, 1 tsp salt, 2 tbsp flour, 2 oz grated cheese, all purpose seasoning, ½ pint milk, mixed herbs

Cook macaroni in boiling salted water for 25 minutes uncovered. Melt butter in saucepan. Add flour off the heat, mix thoroughly and cook gently for 1 minute (don’t let it brown). Add milk, stir until boiling. Season with salt, mixed herbs etc. Add macaroni and half the cheese to sauce. Pour into a greased pie dish. Sprinkle remainder of cheese on top and cook in moderate oven for half an hour or until browned.

5 medium potatoes, 300 ml cream, 1½ cups grated cheese, garlic salt, black pepper, nutmeg

Wash, peel and slice potatoes. Grease oven dish. Put a layer of potatoes in dish and sprinkle with garlic salt, black pepper and a touch of nutmeg. Cover with grated cheese. Repeat until dish is full. Pour cream over contents and cover dish. Bake in oven at 350°C - 400°C for 2 hours.

Desserts

1 cup flour, pinch salt, 1 dstsp sugar, squeeze lemon juice, 2 oz butter, 1 beaten egg

Mix together (best results by hand) and press into greased pie plate. Bake at 200°C for 10 - 15 minutes.

2 egg whites, 4 tbsp castor sugar

Beat egg whites until stiff, but not dry, then gradually add sugar. Continue to beat until mixture is of meringue consistency. Pile onto filling. Bake at 200°C for 10 minutes or until lightly browned.

Lemon

1 tin condensed milk, 2 egg yolks, ½ cup lemon juice

Beat condensed milk for 10 minutes. Gradually add the 2 egg yolks and lemon juice. Beat for another 5 minutes.

Caramel

2 tbsp cornflour, ½ cup brown sugar, 2 egg yolks, ½ pint milk, ½ cup white sugar, 1½ oz butter, ½ tsp vinegar, vanilla

You need 2 saucepans. In one blend cornflour, brown sugar, beaten egg yolks and milk. Cook gently, stirring until mixture boils and thickens. In 2nd pan heat white sugar, butter and vinegar until mixture is a light caramel colour, then quickly beat into custard mixture and add vanilla. Allow to cool slightly before filling pastry shell.

Chocolate

¾ cup sugar, 3 tbsp cornflour, 2 tbsp cocoa, 1 tin evaporated milk, 1 cup boiling water, 2 beaten egg yolks, vanilla

Blend sugar, cornflour and cocoa in saucepan with half of the evaporated milk. Add the boiling water and cook over low heat until mixture thickens. Remove from heat. Beat the egg yolks, add them and the remaining evaporated milk to mixture. Cook 3 - 4 minutes stirring constantly. Remove from heat, add vanilla and pour into pie crust.

3 oz butter, ½ cup sugar, 1 egg, 1 cup SR flour, ½ cup milk

Cream butter and sugar, add egg, flour and milk. Mix well and put into greased pudding basin.

Mix together 1 cup boiling water, 1 oz butter and 2 - 3 tbsp golden syrup. Pour over the pudding mixture. Seal pudding basin. Put pudding basin into a large pan with water at the boil. Cook for approximately 45 mins - 1 hour.

1 tin evaporated milk, 1 tin condensed milk, 2 dstsp brown sugar, 2 tsp gelatine, 1 tbsp cold water, vanilla

Beat condensed milk well, then add evaporated milk, sugar, vanilla and gelatine dissolved in the water. Beat on high for 10 minutes. Put mixture into freezer until half frozen and beat again until volume doubles. You can substitute 3 dstsp cocoa for the vanilla for chocolate ice cream. Should make close to 2 litres.

2 tbsp gelatine, 2 cups cold water, ¼ cup sugar, 1 tbsp vanilla, 1½ cups skim milk powder

Soften gelatine in a little water. Heat remainder of water and stir in sugar and gelatine. Cool. Beat in milk powder. Pour into a tray and freeze. Beat again slowly, then on high. Beat for 10 minutes. Add vanilla, pour into ice cream container and freeze. Can be flavoured with passionfruit or crushed berries.

Place cooked apple into baking dish. Mix together 1 cup SR flour, 1 cup coconut, 1 cup brown sugar and 2 - 3 oz butter. Cover apple. Cook at 180°C for 20 - 30 minutes.

Makes 2 large tarts or you can just use the filling as a light dessert. I have also substituted artificial sweetener and weight-watchers jelly for a diabetic dessert. Make double batch short crust pastry - see above.

1 tin chilled evaporated milk, 1 cup sugar, 1 tsp vanilla, 1 pkt lemon jelly, 1 small tin drained, crushed pineapple, ¾ cup boiling water

Whip chilled evaporated milk until thick. Add sugar and vanilla. Dissolve jelly crystals in water and add when cool. Add pineapple. Put into tart cases and refrigerate. You can substitute strawberry jelly and 1 cup crushed strawberries.

Muesli Pie Base

1 cup muesli, 2 egg whites

Beat egg whites until stiff. Fold in muesli. Put into lightly oiled spring form tin (18cm). Bake in moderate oven for 10 minutes.

Lemon Filling

1 lemon - juice and rind, 1 tbsp gelatine, 350 g cottage cheese, 2 tbsp water, 150 ml yoghurt, 2 beaten egg whites, 2 tbsp castor sugar, fresh fruit

Put aside 1 tbsp lemon juice then place cottage cheese, yoghurt, sugar and remaining lemon juice in blender - add rind. Mix gelatine with water (sit over dish of hot water). Add gelatine to mixture and fold in beaten egg whites. Pour filling on cool pie base and refrigerate. Decorate with fresh fruit brushed with reserved tbsp of lemon juice.

This can be made in one large mould or four small moulds.

Caramel

1/3 cup sugar, 3 tbsp water, 1 tsp lemon juice

Put the sugar, water and lemon juice in a small, heavy-based saucepan. Put over a moderately high heat and swirl saucepan gently until the sugar has dissolved completely. Let the sugar boil until it is a light, nutty brown. This takes about 5 minutes. Pour into bottom of mould then then around until the sides are coated. (If, like me, you have a ring mould, don’t forget to coat the centre ring as I do!)

Custard

3 eggs, 3 extra egg yolks, 3 tsp castor sugar, ½ tsp vanilla, pinch salt, 1¾ cups milk

Put eggs, extra yolks, sugar, vanilla and salt in a bowl and beat until well mixed but not too frothy. Heat the milk and when it starts to froth pour slowly onto egg mixture while continuing to beat. Strain the custard into the mould. Put mould(s) into deep baking tray, then pour boiling water around mould(s) to about halfway up the side(s). Cook in preheated moderate oven for 30 - 40 minutes until a knife comes out clean when plunged into custard. When cool, run a knife between custard and edge of mould, place the serving dish upside down over the mould, quickly reverse the two and remove the mould.

2 tbsp rice, 1½ pints milk, pinch salt, ½ tsp vanilla, 1 pint water, 1 oz butter, 3 eggs, nutmeg, 3 tbsp sugar

Cook rice in boiling, salted water for 20 minutes until tender. Drain well and put into a buttered ovenproof dish. Beat eggs until well mixed, add sugar, milk and vanilla. Stir into rice, top with butter and sprinkle with nutmeg. Bake in a slow oven until set, about 45 minutes. Serves 6 - 8.

Base

¼ cup full cream milk powder, ½ lb crushed biscuits, 1 tsp cinnamon, 4 oz melted butter

Combine all ingredients thoroughly. Press into bottom and sides of 9” tin with removable base. Chill until firm.

Filling

1 lb tin crushed pineapple, water, ¾ lb cottage or cream cheese, 1 pkt lemon jelly, 1 cup full cream milk powder

Drain pineapple saving syrup. Make syrup up to 2 cups with water. Bring to the boil. Make up lemon jelly with the 2 cups of hot liquid. Chill until thickening. Beat until foaming. Beat in cottage or cream cheese until lump free and double in bulk. Fold in drained, crushed pineapple. Pour into base. Chill until set.

4 - 5 slices buttered bread, sultanas, 1 pint milk, 3 eggs, sugar to taste, 1 tsp vanilla

Make a layer of buttered bread in an oven dish, sprinkle with sultanas, add another layer of bread and sultanas. Lightly beat eggs, milk, sugar and vanilla, pour over bread and butter, sprinkle with nutmeg. Allow to sit a few minutes before putting in a moderate oven for 30 - 40 minutes.

8 slices wholewheat bread, crusts removed, 500g mixed blackberries & blackcurrants, 3 tbsp clear honey, 125g raspberries, 125g strawberries

Place the blackberries, blackcurrants and honey in a heavy-based pan and cook gently for 10 - 15 minutes until tender, stirring occasionally. Add the raspberries and strawberries and leave to cool. Strain the fruit, reserving the juice. Cut 3 circles of bread to fit the base, middle and top of a 4 cup pudding basin. Shape the remaining bread to fit round the side of the basin. Soak all the bread in the reserved fruit juice. Line the bottom of the basin with the smallest circle of bread, then arrange the shaped bread around the side. Pour in half the fruit and place the middle sized circle of bread on top. Cover with the remaining fruit, then top with the largest bread circle. Fold over any bread protruding from the basin. Cover with a saucer small enough to fit inside the basin and put a 500g weight on top. Leave in the refrigerator overnight. Turn onto a serving plate, pour over any remaining fruit juice and serve with:

125g cashew nuts, 2/3 cup milk

Place the nuts and milk in an electric blender and blend until smooth. Chill and serve instead of cream.

Cakes

1 cup brown sugar, 4 oz butter, 2 eggs - separated, ½ cup milk, 1½ cups SR flour, pinch salt, vanilla, ½ tsp cinnamon, 1 tbsp golden syrup

Cream butter and sugar. Add yolks separately, beating between each addition. Stir in golden syrup, milk, vanilla, sifted flour, salt and cinnamon. Mix well. Whisk egg whites to stiff froth. Fold in lightly. Pour mixture into greased cake tin. Bake in moderate oven for approximately 45 minutes. Cool and top with butterscotch icing.

1 cup brown sugar, 2 tbsp milk, 1 tbsp butter

Put all ingredients in saucepan and boil very slowly for 4 minutes. Allow almost to cool, pour on cake and allow to set. Decorate with whipped cream.

4 oz butter, 4 oz castor sugar, 1 tsp vanilla, 2 small eggs, 3 small, firm bananas, 6 oz SR flour, 1 tsp bicarb soda, 1 tbsp milk

Cream butter, sugar and vanilla. Add unbeaten eggs, one at a time, beat well. Mash bananas, mix in evenly. Add half sifted flour and fold in lightly. Dissolve bicarb soda in milk. Add to mixture and stir gently. Add remaining sifted flour, mix well. Pour into greased and floured tin and bake in moderate oven for approximately 45 minutes - 1 hour. Top with browned butter icing.

2 cups sifted icing sugar, 2 oz butter, 1 tsp honey, 1 tsp vanilla, 2 tbsp hot water

Melt butter in saucepan until it turns a golden brown. (Be careful not to let it burn.) Remove from heat and add half the icing sugar, mix well. Add honey, vanilla and water; mix well. Add remaining icing sugar and beat until icing is thick enough to spread.

185 g butter, 1 cup sugar, 3 eggs, 3 cups SR flour, ¾ cup milk, 1 lge or 2 sm lemons

Process butter, sugar and lemon rind in kitchen whizz or blender. Slice white pith from lemon(s), cut into quarters and remove seeds. Add lemon quarters to creamed butter and sugar and process until lemon is combined. Add the eggs one at a time, processing after each addition. Add the flour and milk, process until all ingredients are well combined. Pour mixture into greased and floured tin and bake in moderate oven for approximately 1 hour.

4 oz sifted icing sugar, 1 tsp butter, 1 tbsp lemon juice, milk to mix

Place icing sugar in a bowl. Add butter and lemon juice and mix well. If this mixture is too stiff, add milk to make consistency needed.

4 oz butter, ½ tsp vanilla, ½ cup castor sugar, 2 eggs, 1½ cups SR flour, 1/3 cup milk

Have butter at room temperature, beat with vanilla until light and creamy, add sugar, beat until light and fluffy. Add eggs one at a time beating well. Add half sifted flour with half the milk, stir until combined. Add remaining milk and flour, stir in lightly, then beat until mixture is smooth. Spread into greased and floured tin. Bake in moderate oven 45 - 55 minutes.

4 oz butter, 2 tbsp milk, 1½ cups icing sugar

Have butter and milk at room temperature. Beat butter until it is as white as possible. Gradually add half the sifted icing sugar - beating constantly. Add milk slowly, then gradually beat in the remaining icing sugar until mixture is smooth. This mixture can have 2 tbsp cocoa added, or food colouring, to decorate cakes for any occasion.

1 pkt mixed fruit, 1 cup water, 1 sm tin drained, crushed pineapple, 1 tsp bicarb soda, 4 oz butter, 1 cup brown sugar, vanilla, 2 eggs, 2 cups SR flour

Put mixed fruit, water, pineapple, bicarb soda, butter and sugar into a large pan on the stove. Bring to boil and simmer for 2 - 3 minutes. Let cool. When cool put into mixing bowl and beat in the eggs, vanilla and then gradually add the flour. Turn into greased and floured tin and bake in moderate oven for approximately 50 minutes.

1 ctn sour cream, 1 cup sugar, 2 eggs, 1½ cups SR flour, 1 tbsp butter, ½ tsp vanilla, chopped nuts if desired

Melt butter. Beat eggs and sugar well and add the butter. Add sour cream and flour alternately. When well mixed add vanilla and nuts. Put into greased and lined round tin and bake for approximately 45 - 50 minutes in moderate oven. While cake is still hot from oven lightly butter the top and sprinkle with cinnamon sugar.

1 cup wh flour, 1 cup bran, 1 cup fruit (sultanas), ½ cup golden syrup, 1 cup skim milk with 1 tsp bicarb soda mixed

Mix altogether in kitchen whizz or blender. Bake 20 - 25 minutes in moderate oven in muffin patty papers.

2 cups plain flour, 2 tsp baking powder, 1 tsp salt, 2 tsp cinnamon, 2 cups sugar, 1½ tsp bicarb soda, 1½ cups oil, 4 large eggs, 2 cups grated carrot, ½ cup chopped nuts, 8½ oz tin drained, crushed pineapple

Mix dry ingredients in bowl. Make hole in centre, pour in oil and mix well. Add eggs one at a time until well blended. Add carrot, pineapple and nuts. Turn into 2 greased and lined tins. Bake at 350°F for 50 minutes to an hour. Join cakes and cover with Cream Cheese Frosting.

8 oz cream cheese, 4 oz butter, 1½ cups icing sugar, 1 tsp vanilla

Whip cream cheese, butter and vanilla until fluffy. Gradually add sifted icing sugar and beat until smooth.

1 cup stoned, diced dates, ½ cup nuts, 1½ cups SR flour, 1 cup boiling water, 2 tbsp butter, 1 tsp bicarb soda, ½ cup sugar, pinch salt, 1 egg

Sprinkle bicarb soda over dates, pour over boiling water and allow mixture to cool. Cream butter and sugar, add egg, date mixture, nuts and flour. Mix well. Put into greased and floured loaf tin and bake in moderate oven 40 - 45 minutes.

1¾ cups SR flour, 1¼ cups sugar, 1 cup milk, ½ tsp vanilla, ½ cup cocoa, ½ tsp bicarb soda, 4 oz butter, ½ tsp salt, 2 eggs

Mix all together for 5 minutes on medium speed and another minute on high. Put into greased tin and bake in moderate oven 45 - 55 minutes.

3 tbsp butter, 1 cup icing sugar, 1 tbsp milk, 2 oz cooking chocolate

Cream 2 tbsp butter with milk. Gradually add icing sugar. Melt remaining butter and chocolate together. Add to icing mixture. Pour over cake while warm.

4 oz butter, ¾ cup brown sugar, 3 eggs, ½ cup treacle, 1½ cups plain flour, 1½ tsp baking powder, 1 tbs ginger

Cream butter and sugar. Add other ingredients gradually, mixing well. Pour into lamington tin and cook in moderate oven for approximately 45 minutes.

Biscuits, Slices & Confections

125g butter - softened, ½ cup brown sugar, ½ tsp vanilla, 1 cup oatmeal, ¼ tsp salt, ½ tsp bicarb soda, 1 cup rolled oats, ¼ cup coconut

Preheat oven to 175°C. Cream butter, sugar and vanilla. Mix in oatmeal, salt and bicarb soda, then oats and coconut, mix well. Roll into small balls and place on biscuit tray. Bake for approx 15 minutes.

Base

1 cup flour, 1 cup brown sugar, 1 cup coconut, 125g melted butter

Combine well, press into greased lamington tray and bake at 180°C for 10 minutes.

Filling

400g tin condensed milk, 2 tbsp golden syrup, 30g butter

Combine and boil gently for 5 minutes. Spread over base. Return to oven for 10 minutes. Cool.

Icing

150g cooking choc, 20g copha

Melt. Spread evenly over filling. Refrigerate until set. Cut into squares using warm knife.

3oz butter, 2oz castor sugar, 1 egg, 1½ cups plain flour, icing sugar, ½ tsp baking powder

Preheat oven to 180°C. Cream butter and sugar well. Add egg and beat well. Sift flour with baking powder and stir into butter mixture. Knead lightly on floured board. Chill for 1 hour. Roll out thinly and cut into rounds to fit patty trays. Cut the same number of smaller circles for tops of pies. Line greased patty trays with larger pastry circles. Moisten edges with beaten egg and put 1 heaped tsp of fruit mince into each. Top each filled pie pressing edges of pastry well to seal. Make a small slit in each pastry top. Glaze with beaten egg. Cook for 20-25 minutes until pale brown. Dust lightly with icing sugar.

8oz soft butter, 1 tbsp icing sugar, ½ tsp almond essence, 2½ cups plain flour, ½lb icing sugar, raisins

Preheat oven to 200°C. Cream butter until white, add icing sugar and almond essence. Add flour in 4 stages mixing well. Mix to a soft dry dough. Flour hands and roll into balls with raisins in centre. Press lightly to flatten out. Place on ungreased baking tray and bake for 15-20 minutes. Biscuits should remain white when cooked. When cool coat well with icing sugar.

2 pkts morning coffee biscuits, juice of 1 lemon, 1 tin condensed milk, ¾ cup coconut, 4oz copha

Arrange biscuits in base of tin. In bowl place condensed milk, coconut, and lemon juice - mix well. Add melted copha and mix into other ingredients. Pour over biscuits in tin. Cover filling with another layer of biscuits. Refrigerate.

2 cups SR flour, 1tsp cream of tartar, ½ tsp bicarb soda, ½ cup butter, ½ cup sugar, 1 beaten egg, ¼ cup diced dried apricots, ¼ cup coconut

Cream butter and sugar, add egg and combine all ingredients. Roll teaspoons of the mixture into rounds, place on baking tray and flatten with fork. Bake at 180°C for 15 minutes.

2 lbs sugar, dob of butter, enough milk to melt sugar, ¾ tin condensed milk

Boil for about 20 minutes, stirring continually. Mix in condensed milk. Boil gently, stirring until mixture thickens. Do not boil too long. Pour into greased tray. Cut before it hardens.

Line a tin with lattice biscuits right side down. Beat 250 g cream cheese until soft. Beat in ½ cup condensed milk and ¼ cup lemon juice. Mix well. Spread over biscuits. Top with lattice biscuits right side up. Refrigerate.

1 cup raw sugar, 1 cup wh flour, 1 cup coconut, 1 cup mixed fruit, 12 dried, chopped apricots, 1 cup milk

Mix all ingredients together and put into well greased lamington tin. Bake at 150°C for 40 - 45 minutes. Cut into fingers before slice cools.

2 cups SR flour, sm pinch salt, 1/3 cup peanut oil, 2/3 cup milk

Sift flour and salt into bowl, add oil and milk and stir with fork until mixture cleans side of bowl. Place on floured surface and knead lightly. Cut with floured scone cutter, place on ungreased tray and bake in very hot oven (450° - 475°F) for 10 - 15 minutes.

1 cup rolled oats, 2 tbsp golden syrup, 1 cup plain flour, 4 oz butter, ½ cup sugar, ½ tsp bicarb soda, ¾ cup coconut, 1 tbsp boiling water, pinch salt

Mix oats, flour, salt, sugar and coconut together. Melt syrup and butter together. Mix soda with boiling water and add to melted syrup and butter. Add to dry ingredients and mix well. Place spoonfuls of mixture on greased tray and bake in slow oven for approximately 20 minutes.

4 oz butter, 2 cups cornflakes, 1 cup brown sugar, 1½ cups SR flour, 1 egg, 1 tsp vanilla, ¾ cup salted peanuts

Cream butter and sugar, add egg, beat well. Fold in peanuts, cornflakes and sifted flour. Place spoonfuls on a greased tray. Bake in moderate oven 10 - 15 minutes until brown.

Base

1 cup SR flour, 1 cup coconut, 1 cup brown sugar, 2 tbsp cocoa, 4 oz melted butter, 1 beaten egg

Mix all together. Press into lamington tin and bake at 350°F for 15 - 20 minutes. Add icing while still hot.

Icing

2 tbsp icing sugar, 1 tbsp cocoa, 1 tbsp butter

Mix together with enough hot water for good consistency.

½ cup sugar, 1 tbsp butter, 1 egg, 3 cups SR flour, 1½ cups cooked, mashed pumpkin

Cream butter and sugar. Add cooked pumpkin, egg and flour. If mixture is too stiff add milk. Knead very lightly on floured surface. Cut with floured scone cutter, place on ungreased tray and bake in very hot oven (450° - 475°F) for 10 - 15 minutes.

125g copha, 200g cooking choc, 1 cup sultanas, 1 cup coconut, 1 cup crushed nuts

Combine copha and chocolate in a double saucepan (or just microwave), stir over low heat until melted. Combine dry ingredients in a bowl then pour melted mixture in and stir. Put teaspoons into tiny patty papers on tray and refrigerate. Glace cherries or ginger can also be used to flavour.

125g cream cheese, 1tbsp milk, 1 tsp vanilla, 2½ cups icing sugar, 200g dark chocolate, ½ cup chopped nuts

Soften cream cheese. Add milk, vanilla and icing sugar - beat until smooth. Place chocolate in small bowl, melt. Fold chocolate into cream cheese with nuts, spread into a greased and lined 20cm square cake tin and refrigerate until set. Store in airtight container in refrigerator.

1 pkt french onion soup, 1 pkt cream chicken soup, 1 tsp curry powder, few shakes chilli powder, chinese 5 spice, ½ cup vegetable oil, 300g pkt nutri grain, 500g salted peanuts

Mix first 6 ingredients well together. Add nutri grain and peanuts, stir until well coated. Put into an airtight container and allow to stand for 24 hours to dry.

3 heaped tbsp cocoa, 8 oz icing sugar, 4 cups rice bubbles, 8 oz melted copha, 4 oz pink marshmallows, diced

Mix cocoa, icing sugar, rice bubbles and marshmallows. Stir copha in lightly until well mixed. Press into lamington tin or put spoonfuls into patty papers. Refrigerate.

5 oz copha, ½ lb icing sugar, 1 heaped dstsp cocoa, 1 egg, ¼ lb soft milk coffee biscuits, vanilla

Mix together the sifted icing sugar, cocoa, egg and vanilla. Stir in melted copha. Line tin with foil. Place alternate layers of mixture and biscuits, beginning and ending with mixture.

¼ lb butter, 1 egg, 1 cup brown sugar, pinch salt, 2 cups SR flour, ¼ cup coconut

Melt butter and brown sugar till well mixed but not too hot. Beat in egg and add flour gradually, knead well. Add coconut. Place spoons of mixture on ungreased tray and flatten with fork. Bake at 375°F for 15 - 20 minutes. For chocolate biscuits add 2 tbsp cocoa, or chocolate chips. Dried fruit can be added for a nice flavour.

250 g butter, ½ cup castor sugar, 2½ cups SR flour

Cream butter and sugar, add flour. When well mixed press into lamington tray and sprinkle lightly with castor sugar. Bake at 180°C for approximately 30 minutes.

¾ cup plain flour, ¼ cup SR flour, 2 tbsp sugar, 90 g butter, 1 egg, ½ cup raspberry jam

Combine sifted dry ingredients, rub in butter and mix in egg. Press into small lamington tray. Spread jam evenly on base. Mix together 1 egg, 2 tbsp sugar and 1¼ cups coconut and spread on top of jam layer. Bake at 180°C for 25 - 30 minutes.

Drinks

6 - 8 oranges or lemons (or both), 2 dstsp epsom salts, 1 dstsp tartaric acid, 1 dstsp citric acid, 3½ lb sugar, 6 pints boiling water

Mix all together and bottle. Will last well when refrigerated.

1½ cups whiskey, 1 tin condensed milk, 1½ tsp coconut essence, 1 ctn thin cream, 1½ tsp chocolate topping, 3 eggs

Blend all ingredients well and enjoy.

3 cups boiling water, 8 tsp coffee, 8 tsp brown sugar, 1 cup whiskey, whipped cream

In heat-proof container combine boiling water and coffee. Place 2 tsp sugar in bottom of each of 4 warmed coffee mugs. Add ¼ cup whiskey and fill cup with dissolved coffee. Top with dollop of whipped cream.

4 cups hot chocolate, 1½ cups strong black coffee, 1 cup Cognac, sugar to taste

Combine all ingredients. Just before serving fold in 1 cup of cream. Serves 6.

PAN GALACTIC GARGLE BLASTER

½ nip (15ml) of each of these spirits: Tequila, Gin, Vodka, Kahlua, Baccardi, Galliano, Cointreau, Jack Daniels. Shake in a cocktail shaker with ice. Pour into a 10oz glass. Add cream to half fill glass, then fill with lemonade and stir. Finish with a circle of red Grenadine on top.

"The Hitch Hiker's Guide to the Galaxy also mentions alcohol. It says that the best drink in existence is the Pan Galactic Gargle Blaster. It says that the effect of a Pan Galactic Gargle Blaster is like having your brains smashed out by a slice of lemon wrapped round a large gold brick. The Guide also tells you on which planets the best Pan Galactic Gargle Blasters are mixed, how much you can expect to pay for one and what voluntary organizations exist to help you rehabilitate afterwards. Drink ... but ... very carefully ... The Hitch Hiker's Guide to the Galaxy sells rather better than the Encyclopedia Galactica."

- from Chapter 2 of the Hitchhiker's Guide to the Galaxy by Douglas Adams

You can also find some good recipes by Betty Crocker, Ian Parmenter from Consuming Passions , and the Two Fat Ladies.