Banana bread

Banana Bread

2 cups plain white flour
1 cup rolled oats
4 teaspoons baking powder
1/2 teaspoon salt
3 teaspoons spice
1 cup brown sugar
1 egg
1/4 cup melted butter or oil
1 cup sour cream
3 big or 4 small mashed bananas

Preheat the oven to 180 degree celsius and grease a loaf tin.

In alarge bowl mix together the dry ingredients, sifting the flour and baking powder.

In a smaller bowl combine the wet ingredients (if you are using butter, melt it first) and whisk them together until the mixture is relatively smooth.

Make a well in the centre of the dry ingredients and pour the liquid in, then fold the liquid into the dry mixture until the two are just combined.

Then pour the mixture into the loaf tin and bake for 40 minutes. You will know that it is ready when a skewer inserted into the middle comes out clean. 

Pea and Potato Soup

Pea and Potato Soup

1 tablespoon butter
1 onion or leek, chopped up small
1 large potato, diced
3 cups frozen peas (500 grams at least)
3 cups hot chicken stock or water
Salt and pepper
100 grams chopped, cooked bacon or ham (optional)
100 mL sour cream (optional)

Heat the butter in a medium sized saucepan, add the onion and cook for a few minutes until it's soft.

Add the potato, peas and stock (or water). Boil until the potato is cooked and then remove the soup from the element and blend until smooth. If it is too thick for your liking add a bit more water or stock. Season with salt and pepper.

If you are using the sour cream and meat stir these in and heat gently. Check again that it is seasoned correctly and then serve.

Quinoa-stuffed Peppers

Quinoa-stuffed Peppers with Tangy Tomato Sauce

1 cup quinoa
1 1/2 cups water or vegetable stock
6 large bell peppers/capsicum
1 onion, diced
1 tablespoon butter or oil
1 teaspoon brown sugar
2 cans chopped tomatoes
1 tablespoon balsamic vinegar
1 teaspoon each basil and thyme
Salt for seasoning

Preheat the oven to 180 degrees celsius.

Rinse the quinoa grains and place in a small saucepan with the water (or stock). Get the water simmering and simmer it for 12 minutes, until the quinoa is of tender. When it is cooked little white fibres will pop out of the grains like tails.

While the quinoa is simmering heat the butter or oil in a medium sized saucepan. Add the onion and the brown sugar and cook over a low heat for about 5 or 10 minutes, until the onion is soft and translucent. Add the tomatoes, vinegar and herbs into the saucepan with the onions. Stir and let it simmer.

While the sauce simmers take the quinoa off of the heat and if the water has not been fully absorbed tip the grains into a sieve and let it drain. Slice the tops off of the bell peppers and remove the seeds and pith. Spoon the quinoa into the peppers loosely, and depending on the size of your peppers it will either mostly fill them, or just half fill them. Whatever space is left, spoon in the tomato sauce (take the chunks, not the really watery part) until the filling is even with the cut top of the pepper. Place the tops on, rub a bit of olive oil over the peppers and sprinkle salt over. Arrange them in an oven dish and place them in the oven. Bake until the peppers are cooked and wrinkly.

Orange Chicken Casserole

Orange Chicken Casserole

500 grams chicken pieces (bone in)
1 brown onion, diced
1 red pepper, diced
2 large carrots, diced or sliced into rounds
1 cup white wine (or another cup of chicken stock)
1 cup chicken stock
Juice of 1 orange
2-3 tablespoon cornflour, mixed to a paste with some of the cold liquid ingredients
1 tablespoon dried mixed herbs (anything that includes thyme, sage and marjoram will be good)
Salt and pepper

Preheat the oven 180 degrees celsius.

Place all the ingredients into a big casserole dish (at least 2 litres) and sprinkle the herbs over the top.

Pour the liquids over and place the dish into the oven, uncovered. Bake for at least an hour - up to two hours maximum.

Peanut Butter Banana Biscuits

Peanut-Butter Banana Biscuits 

2 large over-ripe bananas, mashed (equals 1 cup or 250 grams)
200 grams peanut butter
1/2 cup brown sugar
1/2 cup white sugar
2 cups plain flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
100 grams chocolate chips

Preheat the oven to 180 degrees celsius and prepare a baking tray.

Cream together the banana, peanut butter and sugars.

Add the flour, baking soda, baking powder, salt and cinnamon, and mix well. Add the chocolate chips (or chopped up chocolate) and mix again.

Roll into teaspoonsful-sized balls and press them down onto the baking tray. Bake each tray for 10 minutes (or longer for crispier biscuits).

Raisin Bread

Raisin Bread

1 cup (250 mL) warm water
1 tablespoon active yeast
1/4 cup brown sugar
2 cups strong white flour
1/2 cup rolled oats
1 teaspoon mixed spice
1 teaspoon cinnamon
1 teaspoon salt
1 cup raisins

Combine the warm water and yeast. Leave it for five minutes, until the surface is frothy.

Mix the remaining ingredients together in a big bowl. Slowly add the liquid to this and mix it gently until it is all incorporated.

Coat a clean bench with lots of flour, tip the mixture out, coat your hands in even more flour and begin kneading. Knead the dough for 10 minutes. It should be a little sticky, sort of tacky, but able to be handled without leaving bits of mixture all over your fingers.

Return the dough to the mixing bowl and cover. Let it rise until it is double in size. Turn the dough out onto the bench and knead it for 5 minutes. Shape it into a loaf, or place in a greased loaf tin.

Let it rise again until it is double in size. Heat the oven to 220 degrees celsius. and bake for 10 minutes. Reduce the temperature to 180 degrees and bake for another 30 minutes.

Roast Pumpkin Soup

Roast Pumpkin Soup

1/2 crown (grey) pumpkin
1 brown onion
4 cloves garlic
Thyme, oregano and rosemary - about one teaspoon each if dried, a bit more if fresh
Two tablespoons olive oil
2 cups water
200 grams chopped bacon (optional)

Heat the oven to 180 degrees celsius.

Chop the pumpkin and the onion into large chunks, and roughly chop the garlic. Toss the chopped pumpkin and onion together with the garlic, herbs and oil. Place in a roasting dish and bake for 30 minutes, or until the pumpkin is done.

Place the roast vegetables in a food processor and blend, then place in a large saucepan with the water. Or, place roast vegetables in a large saucepan, add water and use an immersion blender to process until smooth.

If using bacon, add it now.

Bring the soup to the boil. Season with salt and pepper as needed, and serve.

Chocolate fudge cake

Chocolate Fudge Cake

250 grams plain biscuits
2 tablespoons cocoa powder
1/4 cup milk
125 grams butter
125 grams sugar
1 teaspoon vanilla
1 cup chopped nuts

Prepare a rectangle slice tin, like a swiss roll tin or something, by greasing it well or lining it with non-stick baking paper.

Melt the butter and sugar together in a pan over medium heat until the sugar is dissolved.

Let this mixture cool and then add the cocoa, vanilla and milk.

Crush the biscuits into crumbs and small chunks. Add the nuts, pour the chocolate mixture over and mix well.

Press it into the prepared tin and chill it until it is hard.


Chocolate icing
1 cup icing sugar
3 tablespoons cocoa powder (or a bit more if you like it dark)
1 tablespoon butter
2 tablespoons boiling water

Sift icing sugar and cocoa into a bowl, place butter on the top.

Pour the boiling water over and mix well.

Chocolate Mudcake

Chocolate Mudcake

1 cup buttermilk
150 grams butter
250 grams dark chocolate
1 cup strong, hot coffee
2 cups plain flour
1 teaspoon baking soda
1 teaspoon baking powder
1 1/4 cup sugar
3 eggs
2 tablespoons vanilla essence

Preheat the oven to 180 degrees celsius and grease a round, 20cm tin.

Combine the chocolate, butter and coffee in a saucepan and heat until the chocolate and butter are melted and smooth. Pour into a large mixing bowl.

Beat the eggs and then mix them into the chocolate mixture. Add the milk and stir well.

Sift the dry ingredients into the batter and mix well.

Pour it into the prepared tin and bake for about 1 hour, until a skewer or fork inserted into the middle comes out clean.

Let the cake cool for awhile before trying to remove it from the pan, and then let it cool completely before frosting.


Chocolate ganache
400 grams chocolate
1 1/2 cups cream

Melt the chocolate and cream together, mixing until the mixture is smooth. Cool the mixture, for at least an hour, until it is the thickness of frosting.

Spread it over the cake and down the sides.

Tomato sauce with white wine

Tomato Sauce

2 tablespoons olive oil
1 finely chopped onion
2 cloves of garlic, crushed or chopped finely
1 medium carrot, diced up really small
1/2 red capsicum/bell pepper, diced
2 tablespoons tomato paste
400 gram can tomatoes
2 teaspoons sugar
1 cup dry white wine
Salt and pepper to season

Heat the oil in a large saucepan. Add the onion and garlic and stir for awhile, until they are soft.

Add the carrot and capsicum and keep on stirring for a few minutes.

Stir in the tomato paste, tomatoes, wine and sugar. Reduce the heat and simmer for 10 or 20 minutes, just until the sauce is nice and thick.

Season with salt and pepper as needed.