Ingredients
- 2 cups sugar
- 1/4 tin condensed milk
- 1 tablespoon golden syrup
- 1/2 cup milk
- 250 g butter
- 1/2 cup chopped walnuts
- 1/2 teaspoon vanilla essence
- 1 cup dessicated coconut
- 1 packet gingernuts, crushed
Madge’s Ginger Fudge
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Author Archives: Helen Jackson
Pumpkin, Pinenut & Ricotta Pastries
Peter Gordon’s recipe for butternut, pecan, ricotta and sage pasties inspired me to make these.
makes approximately 24 finger food sized parcels.
Can be eaten warm or at room temperature.
Ingredients
- 800 g puff pastry
- 8oo g pumpkin, seeds and skin removed and chopped into 2 cm chunks
- 1 red onion, chopped
- sea salt and freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- 12 sage leaves, finely chopped
- 100 g toasted pinenuts
- 350 g ricotta
- 3/4 cup freshly grated parmesan cheese
- 1 egg, lightly whisked
Strawberry Fluff
Joan MacBeth
I have also used other fruits and changed the jelly to match.
Ingredients
- 1 strawberry jelly
- 1 cup boiling water
- 1 can evaporated milk (well chilled)
- 2 cups chopped strawberries.
- extra strawberries and whipped cream for decorating
Kiwifruit and Coconut Ice cream
Penny Guy
Ingredients
- 1 cup sweetened condensed milk
- 1 cup coconut cream
- 1 cup mashed kiwifruit
- 1 tablespoon Malibu (optional)
Spring Thyme Fritters
Jenny
Makes 10-12 fritters.
Ingredients
- 1/2 cup flour
- 1 teaspoon baking powder
- 2 teaspoons cumin
- 2 teaspoons thyme (dried)
- 1/4 teaspoon salt
- 1 egg
- 1/2 cup milk
- 2 spring onions, diced
- 2 cups (250 g) corn kernels
- 50 g cheddar cheese, grated
Blueberry Breeze
Jenny
serves 4
Ingredients
- 1 sheet of sweet short pastry
- 4 tablespoons blackberry jam
- 125 g blueberries, fresh or frozen
- 1/2 cup flour
- 1/2 teaspoon baking powder
- 45 g butter
- 1/3 cup brown sugar
- 1/4 teaspoon salt
- 4 tablespoons flaked almonds
Seared Scallops for 2
Helen Bell
serves 2
Ingredients
- 12 fresh scallops (at least)
- 2 spring onions finely sliced
- 1 teaspoons grated fresh ginger
- 2 cloves crushed garlic
- zest of grated lime
- chilli oil
Berry Jelly
Linda Barker
Ingredients
- 1 x 750 ml bottle of sparkling wine
- 2 cups sugar
- 2 cups cherries (halved and stones removed)
- 3 tablespoons gelatine dissolved in 1 cup hot water.
- 3 punnetts of berries (a mixture or all the same – it doesn’t matter)
Pork and Prune Sausage Rolls
If you don’t have dukkah then try combining sesame seeds with a little cumin.
Ingredients
- 1 onion, finely chopped
- 1 clove garlic, crushed
- 1 tablespoon oil
- 250 g pork mince
- 250 g sausage meat
- 1 cup mashed potato
- 1/4 cup chopped prunes
- 1/4 cup lightly toasted pinenuts or pistachio nuts
- salt and freshly ground black pepper
- 450 g flaky pastry sheets
- 1 egg, lightly whisked
- 2 tablespooons dukkah
Kiwi Fruit Cream
Libby Watereuss
Tips:
Using trim milk and artificial sugar keeps the fat and sugar levels low.
Children love it (of course without the alcohol)
Replace kiwi fruit with tamarillos
Ingredients
- 4 kiwi fruit
- 1 tablespoon gelatine
- 1/2 cup sugar
- 1 cup cream or milk (or 1/2 milk and 1/2 cream)
- Green food colouring (optional)
Microwave Chocolate Cake (Radio Live)
Ingredients
- 250 g butter
- 1/2 cup sugar
- 1 1/2 tablespoons cocoa
- 3 eggs
- 1 1/2 cups self rising flour
- 1 cup milk
Helen's Vegetable Soup
This is my favourite soup for every day eating. I make it at least once a fortnight all winter.
It freezes well.
I grate all of my vegetables in the food processor with the grater attachment in place. The spinach I chop in the food processor with a regular blade in place.
Ingredients
- olive oil
- 3 pieces beef shin
- 2 tablespoons tomato paste
- 4 brown onions, finely chopped or grated
- 6 medium carrots, grated
- 1 large parsnip, grated
- 1 small swede, grated
- 3 cloves garlic, crushed and chopped
- 5 stalks celery, finely sliced
- salt & freshly ground black pepper
- 4 litres water (or a mix of water and liquid stock)
- 1 cup pearl barley
- 1 bag spinach, tough stems removed and finely chopped
- 1/2 cup chopped parsley
Takaka Oaty Ginger Crunch
Wholemeal Cafe Takaka
Ingredients
- 150g butter
- 2 tablespoons golden syrup
- 3/4 cup brown sugar
- 3/4 cup coconut
- 1 1/2 cups rolled oats
- 3/4 cup flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons ground ginger
- 4 tablespoons butter
- 4 teaspoons golden syrup
- 2 teaspoons ground ginger
- 8 tablespoons icing sugar
Kedgeree
Marion
serves 4
This is delicious when served with a fruit chutney.
Ingredients
- 1 cup long grain rice
- 1/2 teaspoon salt
- 1 tablespoon oil
- 1 large onion, finely chopped
- 420 g can smoked fish fillets
- 1 1/2 cups grated tasty cheese
- 420 g can creamed style sweetcorn
- 1 teaspoon curry powder
- Topping
- breadcrumbs
- 25gms butter
- parsley
