~ Page 3 ~

Sticky Date Pudding


1/2 cup Butter, room temperature - cut into eight pieces, plus extra to butter pan
1 1/4 cup Chopped pitted dates
1 tsp. Baking soda
1/4 cup Granulated sugar
2 ea. Eggs
1 1/4 cups All purpose flour
1/2 tsp. Salt
1/2 tsp. Vanilla
1 3/4 tsp. Baking powder

1/2 cup Butter
1/4 cup Whipping cream
1/2 cup Firm packed brown sugar PLUS
1 tbspn Firm packed brown sugar
1/2 tsp. Vanilla

This Australian recipe, a very moist cake, not what we'd call a pudding, has taken Down Under by storm. You'll find it on restaurant and dinner party menus across that country. This version was printed recently by the New York Times.

Preheat oven to 350 degrees F. Butter a 9 inch round baking pan with sides at least 2 inches high, such as a spring form pan.

Place the dates in a saucepan and cover with water (about 1-1/2 cups). Bring to a boil, reduce to simmer and cook for 3 minutes. Add the baking soda (the mixture will foam) and set aside.

In a bowl, cream the cut up butter, sugar and eggs, adding the eggs
one at a time. Gently mix in the flour, salt and vanilla. Slowly stir
in the baking powder and 1/4 cup of the liquid from cooking the
dates, until the cake mixture resembles thick pancake batter. Drain
off remainder of date cooking liquid and discard. Stir in the dates.

Bake for 30 to 40 minutes, or until cooked in the center.

Combine the butter, whipping cream, brown sugar and vanilla. Bring to a boil; reduce to simmer, and cook for 3 minutes.

Drizzle some of the sauce over the cake as it is cooling. Serve the rest of the sauce separately.

. . . .~oOo~. . . .

Egg and Bacon Pies

1 lb pre made pastry
1/2 lb bacon rashes
1 large or 2 small onions
2 cups milk
1 desert tsp. butter
2 desert tsp. corn flour
3 eggs
salt and pepper to taste
fresh parsley

Mince or chop finely bacon and onion together.
Make white sauce by boiling milk,
add butter and stir in corn flour mixed with a little milk.
Beat the eggs and add to white sauce.
Add bacon and onion stir and cook 2 minutes, adding
finely chopped parsley. This mixture should be fairly thick.
If too thin add more corn flour and if too thick add more milk.
Mixture makes approximately 3 dozen small party size pies.
Line greased patty pans with thin pastry,
place desert tsp. of mixture on each and bake in
a hot oven for approximately 15 to 15 minutes, check.
Pie top of pastry can be considered as an alternative,
but is not necessary.

. . . .~oOo~. . . .

Salmon Fish Cakes/Patties 

These fish cakes are very similar to tuna patties but have more flavour. They are quite easy to make but you may need help with frying them.
If you like, you can substitute tuna for salmon to make tuna fish cakes. 


210g. tin of pink salmon 
500g. peeled potatoes 
15g. butter 
1 egg 
1 onion, peeled and chopped 
1/4 dry bread crumbs 
1 cup dry bread crumbs, for coating 
2 tablespoons oil


1. Cut the potatoes into small pieces and boil in water until soft, about 7 minutes. 
2. Add the butter and mash until the potatoes are soft and the butter has melted.

3. Drain the fish and mash lightly.

4. Add the fish, chopped onion, egg, 1/4 cup bread crumbs and salt and pepper, mix very well. 

5. With clean, dry hands, shape 2 spoonfuls of mixture into small cakes. 

6. Coat all the fish cakes by dipping into bread crumbs and pressing the crumbs over the entire surface. 

7. Put them on a tray and chill in the fridge for 30 minutes. 

8. Heat the oil and fry the fish cakes until golden 

. . . .~oOo~. . . .
Apricot Chicken

Most children like chicken. 
You will be so proud to make this dish. 
It looks good, tastes great and Mum and Dad will enjoy it too. 
Serve it with a potato bake for a complete dinner. 


1 whole raw chicken, cut into 6 pieces or 8 drumsticks 
1 packet of French Onion soup mix 
4 tablespoons apricot jam 
100 ml. Thousand Island dressing 
1 cup of apricot nectar (juice) 


1. Ask the chicken shop to cut up the chicken for you. 
2. Preheat the oven to 180c. 
3. Wash and dry the chicken and put it in a big baking dish. 
4. In a jug, mix together the onion soup mix, jam, dressing and nectar. 
5. Pour this dressing over the chicken and cover the baking dish with foil. 
6. Bake for 1 hour. 
7. Remove the foil then bake for another 30 minutes. 

. . . .~oOo~. . . .
Pumpkin Scones

Pumpkin scones are called biscuits in the United States. They are associated with the state of Queensland. Australia's favorite pumpkin - the Queensland Blue - is readily available there. It is like a giant sized buttercup winter squash. The Queensland Blue has hard, bluish green skin. Inside is firm, orange flesh. The more easily available butternut squash can be substituted in this recipe.

2 oz. softened butter 
1 egg 
1/4 cup sugar 
1/4 cup milk 
1 cup mashed, cooked pumpkin 
2 3/4 cups self raising flour 

Preheat oven to 400° F. Lightly grease baking trays. Cream softened butter and sugar. Add egg and beat well. Add mashed pumpkin and milk. Fold in flour using fork, and mix well. Place on well floured board or pastry sheet and gently press out to approximately 1/2" or 3/4" thickness. Cut into scone shapes using round cutter (2" diameter). Makes approximately 24.

Place on greased oven tray and brush tops with milk. Bake 10-15 minutes or until golden brown. Remove from oven, turn out onto clean dish towel, wrap and allow to cool slightly. Serve warm, split open and spread with butter.

. . . .~oOo~. . . .
Chili Pork Spareribs

 1 kg Pork Spareribs
2 Cloves Garlic
4 cm Piece Green Ginger, grated
1/4 Cup Oil
2 Tablespoons Chili Sauce 
or 3 or 4 Red Chilies, chopped finely
1/2 Cup Tomato Sauce
1 Tablespoon Brown Sugar
2 Tablespoons Sherry
2 Tablespoons Soy Sauce
1/2 Cup Water

Serves: 4 

 1 : Heat oven to 500F (246C). 
Put pork spareribs (skin side uppermost) 
in a baking dish and bake in the hot oven about 20 mins 
until skin has gone crackly and they have lost a lot of their fat. 

2 : In the meantime put all the other 
ingredients in a saucepan and mix thoroughly. 

3 : Drain the fat off the spareribs then pour on the hot sauce. 
Reduce heat to moderate and cook until tender, turning 
once (about 3/4 hour - 1 hour).

Tip :For a finishing touch this dish can be served
garnished with sliced shallots.

. . . .~oOo~. . . .

Shepherd's Pie

 1 kg minced fat less Beef
3 Rashers Bacon, chopped finely
2 Large Onions, chopped finely
1 Garlic Clove, crushed
2 Tablespoons Butter
1 Tin Tomatoes and their juice
2 Tablespoons Tomato Paste
1 Glass Sherry or Red Wine
1 1/2 Cups Beef Stock
1 Tablespoon White Sugar
1/2 Teaspoon Nutmeg
1 Bay Leaf
1 Teaspoon Worcestershire Sauce
Salt and Pepper
1 kg Mashed Potatoes
2 or 3 Tomatoes
1 Tablespoons Butter 

Serves: 6 

 1 : Brown the meat over high heat turning constantly. 
Remove the meat and drain well from all the released fat.

2 : In the same saucepan, melt the butter and cook the bacon, 
garlic and onions until lightly coloured. 

3 : Return the meat, and add all the other ingredients 
(except the mashed potatoes and fresh tomatoes). Cover, and 
cook very slowly several hours, adding a little more liquid if necessary.
Remove the bay leaf. 

4 : Put cooked beef mixture in an open oven proof dish, 
cover with slices of fresh tomato and top with the mashed 
potatoes well seasoned. Score with prongs of a fork and 
dot with little pieces of butter. Heat in a moderate oven 
approx. 3/4 hour until top is golden and crunchy and dish 
is thoroughly heated through. 

. . . .~oOo~. . . .

500g / 1lb chuck or blade steak 
2 tablespoons flour 
Freshly ground black pepper 
1 tsp. salt 
1/2 cup water 
1 x 375g / 12 oz packet frozen puff pastry, thawed 
Beaten egg to glaze 

Trim gristle and fat from steak, cut into thin shreds, then chop very finely. Dust with flour, salt and pepper and place in the top of a double boiler or pudding pan. 

Place enough boiling water to come halfway up sides of bowl, simmer for 2 hours or until the meat is very tender. Replace water in saucepan as necessary to maintain level. 

Allow to cool completely. 

Roll out pastry dough thin and cut 3/4 of it to fit individual round, oblong or square pie tins. Line tins with dough, and fill about 3/4 full with meat filling. Cut lids from remaining dough, dampen edges and put into place . 

Cut a vent in the top of each pie for steam to escape. Chill for 15 minutes, then brush with beaten egg. Bake in a preheated hot oven (200 C / 400 F) for 25 minutes or until pastry is puffed and golden. Serve with tomato sauce (ketchup). 

. . . .~oOo~. . . .
Potato Pancakes

1/4 cup sr flour
1 tsp. salt
1/4 tsp. nutmeg
2 eggs beaten
1 onion grated
3 tsp. chopped parsley
2 lb potatoes
Butter, pepper

Sift flour, salt, pepper and nutmeg.  Make a wall and add eggs, onion and
parsley, stir until combined.  Grate potatoes, strain all liquid off.  Add this
mixture to batter and beat with a wooden spoon.  Melt 2 oz of butter and
drop tablespoons of batter into the heated pan, flatten lightly.
Fry over moderate heat until golden brown.
Drain on kitchen paper and keep hot until served.

. . . .~oOo~. . . .
Meat Pie #2


  Ready rolled puff pastry.

  1 medium chopped onion.

  2 bacon rashers.

  750g. (3/4lb) of mince (hamburger)

  425g can tomatoes.

  1 cup (250 ml) beef stock.

  1/4 cup (60 ml) Worcestershire sauce.

  2 tabs. tomato sauce. (ketchup)

  2 tabs. corn flour (cornstarch) blended with 2 tabs. water to a paste.

Line bottom of pie tin with pastry and lightly prick base. Line the tin with ovenproof paper and fill with dried beans or rice. Bake in moderate oven for 10 minutes, remove paper and beans, and bake further 10 minutes or until lightly brown. Cool. Press pastry cases with back of spoon to remove any air bubbles.

Spoon cold filling into cases, brush edges of remaining pastry for top, with beaten egg, and gently press onto base. Make 2 small slits in centre of pies for air to escape. Brush tops with a little more egg, and bake in mod. to hot oven for about 15 minutes or until browned.

Filling : Fry onion and bacon and mince until cooked. Stir in undrained crushed tomatoes, stock and sauces. Simmer, uncovered about 25 minutes or until most of the liquid has evaporated. Stir in blended corn flour and water and stir until mixture boils and thickens.

. . . .~oOo~. . . .

Pages ~ 1 ~ 2 ~ 3 ~ 4 ~ 5


teaspoon 5 ml teaspoon 1/6 oz
tablespoon 20 ml tablespoon 2/3 oz
cup 250 ml cup 8 oz
  30g   1 oz
  50g   1 2/3 oz
  200g   7 oz
  250g   8 oz
  400g   14 oz
  500g   16 oz
  600g   21 oz
  650g   23 oz
  700g   25 oz
  750g   26 oz
  800g   28 oz
  1 kg   35 oz
  100 ml   3 fl oz
  120 ml   4 fl oz
  150 ml   5 fl oz
  300 ml   10 fl oz
  800 ml   26 fl oz
  850 ml   28 fl oz
  900 ml   1 qt
  1L   35 fl oz


Celsius Fahrenheit Description
110 225 Very cool
130 250  
140 275 cool
150 300  
170 325 very moderate
180 350 moderate
190 375  
200 400 moderately hot
220 425 hot
230 450  
240 475 very hot


Cm Inches Cm Inches
3 1 12 5
15 6 18 7
20 8 22 9
24 9.5 25 10
26 10.5 28 11
30 12    


Bookmark This Page!Send This Page To A Friend!

This page will be updated and extended as frequently as time permits. 
Please come back and visit, again... soon!

Note: Site midi file playing...'Ebb Tide'

<BGSOUND SRC="ebb-tide.mid">

If you have comments or suggestions
. . . or just want to say "Hi!"  then please email me

Please view and sign our Guest Book
Let us know which part of the world you are from
You'd be surprised who you might see in a Guestbook!

Guestbook by GuestWorld

Thanks for dropping byGod Bless and Cheers! KB...

HomeAussiespeakbirdskoalasoutbackRecipesSketchbookWildflowersEmail Us
Click to Bookmark!Share this Page with a Friend!