Almond Biscotti

This is my basic biscotti recipie, you can change the nuts, or add 1 teaspoon of ground anise for even more taste of Italy.  Play around with using whole nuts, skin on, skin off or chocolate chips or even pieces of orange peel.  Its up to you.

The original chef was Di Sassi who was guest gook for a magazine I removed the recipie from.  Obviously she was Italian, as there is also a recipie for Tira Mi Su!

 

 

Raspberry Coconut Slice

This is an old fashioned favourite, with a biscuit pastry, raspberry jam and coconut topping.  It comes from the Weekly Cooking Class of the Australian Women's Weekly mag.

Spinach and Prawn Dip

Thanks to my friend Diane for this recipie.  She makes it for the Australia Day BBQ, and everyone loves it.
 

BBQ Leg of Lamb

My family LOVE this recipie, use a leg of lamb that has been butterflied. 

I cook it for 15 mins for each 500g - this gives you a medium to well done roast.   You MUST REST the meat.  Then cut it across the grain and serve with a green salad that has been shoots, cashews and sliced mango added.  Dress the salad with a dressing of orange juice and olive oil

 

 

Enough chocolate cake to freeze.

This is a very light, no-fail and economical cake.  It comes from Jackie Krutli of South Australia and is her grandmothers recipie, it was published in the Australian Womens Weekly in January, around the 1980's I think.

You make it in a large baking dish, so there is enough for a crowd, and it freezes well.

 

I'm dreaming of a white Christmas

This is a Christmas stand by.  If I need to make something sweet in a hurry, this is the one I go to.  It is from the Electric Cooking Recipies sheet from the Sydney County Council, 1984. 

The mixed fruit you use, is up to you, I like cherries on their own, but have used pecans and dried sour cherries.  You can also add some coconut to the mixture if you like.  Use what you enjoy.

Decadent Truffles

A favourite at Christmas time, I know this comes from Tuesday October 31st, 1994, as there is a Reuters release on the back of the recipie about Senna and Prost. 

You can finish the truffles with cocoa powder, diced candied ginger, coconut, grated chocolate or simply melted chocolate with a little nut oil in it.

Our Family Brownies

I have made this recipie many times, it comes originally from page 65 of the INTERIORS magazine of October/November 1996.  The reason it is so lovely, is the sour cream, it seems to make lovely squidgy brownies with a crisp outside.

Fattouch

You can vary the recipie by using slightly different salad ingredients, sometimes I just use tomatoe, basil and cucumber.  Do what suites your family.  You can make this up the the lebanese bread, and leave it in the fridge.  Then at the last minute microwave the bread and toss.

Another variation, which makes it a full meal is to add chick peas.  The mint and parsley can be chopped (or not!) as finely as you like it, and you can sprinkle the sumac on the top if you prefer.

Old Favourite Caramel Slice - the original

Thanks to the Australian Women's Weekly Cooking Class for this one.  No date however on the torn out page (the corner is a bit mangled)!  I notice however, that the current AWW Chocolate Caramel Slice recipie is quite different from this one, which is probably from about the 1980's.

Swiss Roll tins measure 25cm x 30cm.  Stir the filling constantly or it will burn!  Use a candy thermometer for best results.  There is no substitute for liquid glucose, and it stabilizes the mixture. You can use Maple Syrup instead of Golden Syrup.

 

Gordon's crumble mix.

 Gordon Ramsay really is a genius with spices, and that is why I love this recipie so much.  It is the combination of sugar, cinnamon,nutmeg and orange that make it wonderful.  I first saw this recipie on his cooking course TV show.  It really does taste different from the usual apple crumble, and may seem difficult at first as it has several steps.  Just take your time, it will be worth it.

For the fruit, choose your favourite fruit and use this recipie.  Again, it is the vanilla, star anice and the caramel that makes it wonderful.

Apple Cake

This is quite a versatile cake, you can top it with any stone fruit, or simply go for apples.  I take the skin off green apples, but you can leave it on, especially if you decide to use red apples.  Top the cake with a mixture of castor sugar, cinnamon and melted butter as soon as it comes out of the oven.  You can also add some cinnamon to the flours if you like.  

Another variation is to make your favourite crumble mix, and put on the top before you bake the cake.

 

Addictive Fudge

I have made this many times to take to friends at work at Christmas time.  Beware, it is addictive and will give you a headache if you eat too much.  Originally this was made with no nuts in it, but I always add a packet of pecans and package it up in little noodle boxes with a ribbon.

 

Coconut Ice

Coconut Ice was made for every school cake stall, and one of the first things to be sold.  This recipie can be made and stored in the fridge for up to 1 month.  it comes from the Australian Womens Weekly of August 1986.

It does not say how to prepare the tin, but I think you would need to line it with foil or baking paper.

 

Who knew Sao Biscuits could be so nice?

A favorite of my sister and me when we were young, this recipie came from one of the many Tupperware parties my mother had.  I remember all the kids would be out the back playing in the sandpit while the mothers sat upstairs on the verandah and sipped tea.  We usually got the left overs for afternoon tea in our cubby house.

A variation on this slice is to make it with Lattice Biscuits, which do not need icing as you place the sugar side up.  My sister and I rather liked this one the best I think.
 

 

Coconut Cake of Hawaii

I first had this cake at the Halekulani Hotel in Waikiki.  Wow, it was fresh and light and luscious.  It was our wedding anniversary, which made it even more special.  Apparently it has been the signature cake at the hotel for years.  I don't make the cake from scratch, I just use a pre-made sponge cake, usually from Woolworths.

Method:

Take a pre-made sponge and cut into 3 layers.

Whip aprox 3 cups of cream to soft peaks,  add coconut essence and icing sugar to taste.

Layer cake with some of the cream, then ice the cake with the rest of the cream.

Sprinke with coconut flakes.

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Spaghetti Bolongnese our style.

This is our family recipie for spaghetti, I would make it at least twice a month.  We always have fresh basil on hand, or in ice cubes in the freezer.  I also use the same recipie, but with mexican chili and beans added, for chili con carne.  Top with grated parmesan cheese.

Gingerbread house

Thanks to an ex-girlfriend of my son's for this. 
Please read the whole recipie first, as it can be a bit complicated.

You can be as simple or as complex as you like with the decoration, and put windows/doors into the pastry FIRST.  Below is a very simple, but effective design, and one much more elaborate.  You can fill it with lollies, or not - its all up to you.

Mojito in a cake

The Mojito Genoise was a Lorraine Pascale episode on Australian Masterchef.  She really is a genius when it comes to cakes.  

I have adapted it to the Woollies sponge cake, as I really did not have the time to make it all from scratch.  So this recipie is for the syrup and icing only.  Check out Masterchef it you want to get the whole recipie, and good luck!  It tastes of lime and coconut and rum - what could be better?
The original cake has praline only on the side, but I found there is enough to do the top as well, and it looks better than the original top.

Date Chocolate Torte

A recipie from Australian House and Garden, from back in the 70's, and comes from the 'guest cook' Geraldine Cooper.   It must be made the day before you need it, which is a plus for any dinner party.  I have served it at a few.

If you do not let it cool overnight and try to cut it, the cake will crumble, so dont try it.  It is important to prepare the cake tin with foil, not baking paper.   It keeps in the refrigerator for several days.  Serve with cream and grated chocolate on top, or rasberry coulis.

 

Never fail orange cake with no flour.

No idea where the recipie for this cake came from, I vaguely remember a TV show, but I have no idea which one.  It's the easiest orange cake I have found, and works every time.  Because there is no flour, only almonds, it is a very moist cake.

I had to laugh - on the back of the yellow paper I wrote this down on is a hand written sketch of the workflow for handling a customer complaint about loan repayments!  That takes me back many years.

 

An update: I made this cake in July, 2015 for a dinner party and used Ruby Oranges, which are red(Ish) inside, and quite acid in comparison to other sweet oranges.  As the almonds are also on the bitter side the cake was quite bitter, but so delish!  I love cakes that are not overly sweet.  Served it with sweet vanilla whipped cream, and it was perfect to end the lunch with.