Category Archives: All Recipes

TUTTI-FRUITI CAKE

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I’ve always liked this cake, although I don’t know where it got its odd name from. Mum always baked it in a loaf tin and cut it into slices for serving. It has a very light chocolate flavour and you can substitute sultanas for the nuts if you like want to, that makes it lovely and fruity.

Tutti Fruiti Cake

TUTTI-FRUITI CAKE

  • 125g butter
  • 1 cup sugar
  • 2 eggs
  • ¾ cup milk
  • 1 level tablespoon cocoa
  • ½ teaspoon vanilla essence
  • ½ teaspoon bicarbonate soda
  • ½ cup nuts
  • 1 cup mixed fruit
  • 1½ cups self raising flour

Beat butter and sugar, add beaten eggs, then milk with soda in it. Add other ingredients and mix well. Bake 1 hour in a greased loaf tin.

CHOP SUEY

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I’m not sure of the origins of this recipe, but it’s been a Sunday night staple in our family for many years. My husband’s mother also made it, although her version left out the rice and added carrots. I still make it, but add in soy or teriyaki sauce. I think it’s one of those recipes that enable you to use up whatever vegies are left in the fridge – tasty and versatile.

Chop Suey cropped

CHOP SUEY

  • 500g minced steak
  • ½ cabbage finely chopped
  • 4 sticks celery
  • 2 onions
  • 1 pkt Chicken Noodle soup
  • ½ teaspoon curry powder
  • 2 tablespoon rice
  • Salt & Pepper

Cook the mince steak in butter until brown, then add the onion & celery and cook until soft. Add the soup, curry, rice and salt and pepper, then lastly the cabbage. Cook for about 30 mins until the cabbage is cooked – mixed all together. ***You can add extra vegetables & soy or teriyaki sauce to taste.


GINGER FLUFF

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Ginger Fluff Sponges were second only to a jam and cream filled sponge when I was growing up. Not everyone likes ginger, but for those who do a slice of cream filled Ginger Fluff is a real treat. This isn’t Mum’s original recipe, but one she cut out of the Herald Sun newspaper, the tip at the bottom of the recipe is might explain why my sponges never rise.

Ginger Fluff

STUFFED CHICKEN ROLLS

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I think Mum taught me well, because like her when I’m entertaining I always like to have everything prepared in advance and leave only a few things to be done when the guests arrive. What I like about this recipe is that you can prepare the chicken up to stage 4 and then cook and serve the rolls when your guests arrive. It would work well with either a salad or vegetables and that makes it very versatile.

Stuffed Chicken Rolls cropped

BAKED STEAK

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Casseroles seem to fall into two categories, the fancier type that Mum would serve up to guests and the basic ones she would make for family meals. This recipe falls into the second category, it’s really just meat and vegetables, but great to just put in the oven and forget. Today I make this sort when I have time and reheat when needed.

Baked Steak cropped