I don’t make as many biscuits and slices now as I did when my children were growing up.  I have more time than I did back then, but the idea of a quick slice still has a lot of appeal and the combination of coconut and lemon is always a winner.




I’ve taken the liberty of renaming this recipe.  I don’t think Little Muffin Pies gives any indication of what they actually are.  The only muffin connection seems to be the muffin shape, which means that you could use any pie dish as long as it was deep enough to hold the mixture and stand the egg upright.  I like the idea of biting into it and discovering the egg………….


For some reason I always think of pot roasts as being American, but this recipe published in the 70s by the Australian Meat Board would seem to disprove that idea.  I’ve never made a pot roast and since I found this recipe I’ve meaning to buy a piece of beef to give it a go. It’s just one of the many ‘treasures’ that Mum’s recipe drawer has uncovered and which I’m yet to cook.


Breakfast or Brunch?  I’m not too sure when you should have these, but I am sure that they’ll taste good when you do.  They come from a 1980s booklet put out by the Australian Diary Corporation which is introduced by the bearded chef, Peter Russell-Clarke.  Beside having some great recipes the booklet describes cheeses from Cheddar through to Pecorino and has a chart of which wine to have with which cheese.  It’s a great little booklet.  (If you don’t want to go to the trouble of making scones, it could work on bread roll or a muffin.)


Golden syrup dumplings have always been a family favourite, served up with a dollop cream or ice cream they’re delicious.  This is the first time though I’ve seen a recipe for raspberry dumplings.  Despite the name on the recipe I’m not sure they’re native to Canada!!  Of course, you can use fresh raspberries, just gently cook them with some sugar, water and butter, drain them and reserve the juice to mix with the golden syrup.