PASSIONFRUIT BUTTER

Every time I eat passionfruit it reminds me of when I was young. Growing up our back fence was covered in a passionfruit vine. In spring the vine was covered in beautiful flowers and in summer luscious fruit. My brothers and I used to pick them, eat them and then to hide our sin, throw the skins as far as we could onto the garage roof – not something our father was very happy about. Luckily there was still heaps for Mum to pick and to use to top sponges with, put in fruit salad and to make this passionfruit butter. Note: 8oz = 250g, 4oz = 125g

RAISIN ‘N’ SESAME POPOVERS

Melbournians are this week celebrating the easing of our 5km travel restriction and after four months are meeting family and friends in parks within their new 25km range. Everywhere you look there are small groups enjoying each other’s company and a picnic lunch. I thought these Popovers could be good to make and take along. It’s been very hard, but well done everyone for getting us through this……

CINNAMON SCROLLS

I’m not exactly sure when this recipe was published in the Herald Sun. You can see by the condition of the print that it is quite old and of course the ingredients being in Imperial measurements is the other giveaway. Cinnamon Scrolls are usually made with a yeast dough and that seems like a lot of trouble and a long wait to me. This recipe is a lot easier and quicker and that has to be a pretty big plus.

BEEF ROLL-UPS IN CREAMY SAUCE

This another recipe from the Kraft Vegemite booklet. The vegemite is used in the sauce and not in the filling, which means you can add as much or as little as you like. I have doubts myself about using tinned vegetable soup for the sauce and don’t see why you couldn’t use mushroom instead.