Tuesday, 19 March 2019


Heat 2 tbs of rice bran in a large saucepan over a low heat and add 2 finely sliced onions and 2 tbs of minced garlic .
Cook until the onion is translucent .
Add 1 x 400gm can of diced tomatoes , 2 carrots chopped , 2 potatoes chopped .
Add 200ml of white vinegar , 250gm of soft brown sugar .
Allow this mixture to simmer for 20 minutes or till vegetables are tender .
Add 1x 400gm can of 4 bean mix and stir through with the contents of 2 x  680 gm jars of passata .
Add 150 gm of sliced black olives and 150 gm of dried gomiti pasta or a short pasta of your choice .
Heat for 30 minutes and serve with crusty bread .


Anne ,yesterday in class we made a sweet fruit chutney and I mentioned the chutney makes a wonderful marinade for silverside .
The marinade needs to be prepared 2-3 days ahead .
First you need to remove the skin from 1 kg of tomatoes , chop any large pieces of flesh .
Peel and chop 3 onions
Peel and core 2 green apples
Grate 3 carrots
Add 425gmof shoestring beetroot
Place all chopped and grated ingredients into a large bowl
Add 750gm  of soft brown sugar , 1 litre of brown malt vinegar , 1 tbs salt , a pinch of cayenne pepper , 1 tbs of minced garlic , 1 dsp of ground cloves
Mix thoroughly .
Cover and allow to sit on your bench till you are ready to use.
Before cooking the silverside slice it uncooked .
Slice 1/2 a head of cabbage , discarding the thick white core .
Spray the bowl of your slow cooker .
Layer the bowl with sliced cabbage then slices of uncooked silverside
Repeat till you have used all the silverside
Now stir the fermented marinade and ladel over the meat and cabbage .
Place any remaining marinade into a container with a lid and refrigerate
Turn your slow cooker to slow and leave  for 8 hours ....
This is delicious ...
Drizzle any leftover marinade on oven baked vegetables or heat the left over marinade in a pan and prepare French toast with a twist .

Monday, 18 March 2019


Preheat your oven to 180 deg C.
Crush 250 gm of wheaten biscuits and combine the biscuits with 125 gm of melted margarine and mix well .
Press the biscuit mix  evenly over the base and sides of a 23 cm flan pan ...set aside to prepare the filling ....
Now combine 2 lightly beaten eggs with 1 can ( 395gm ) sweetened condensed milk , 2 tbs of lemon juice, the zest of 1 small lemon and 40 gm of desiccated coconut  ( 1/2 cup )
Mix this together till combined with a wooden spoon and then add 1x 410gm tin of pie apple .
Gently fold through .
Spoon into the prepared flan pan .
Bake in the preheated oven for 15 minutes , then sprinkle with shredded coconut and bake for another 10 minutes .
This tart has the mmmmm factor with or without cream .

Friday, 8 March 2019


Peel and chop 2 onions , mix with 1 tbs of minced garlic .
Scoop the flesh out of 10 ripe tomatoes and chop into pieces .
Turn the slow cooker on to low , brush the bowl with oil , add garlic , onions and tomatoes , 1 tsp of oregano , salt and cracked pepper to taste .
Add 1x 400gm of diced tomatoes , 2 tbs of soft brown sugar , 125 ml of white vinegar .
Wash 6-8 small new potatoes in their jackets and 2 carrots grated , add to the slow cooker and mix to combine
Now remove the casings from 12 hot Italian sausages and shape the sausage meat into small balls .
 Now add these to the slow cooker , with 100gm of sliced black olives
Cook on the low setting till the potatoes are tender .


The combination of coffee and gin in this recipe add a nice rich flavour to the meat .
You need to purchase a 2kg piece of roasting beef and ask your butcher to either slice or cube the meat .
Peel and slice 2 onions and mix with the meat pieces in a glass dish and cover with 1 and 1/2 cups of  apple cider vinegar .
Cover and refrigerate for 48 hours .
Then drain and discard the vinegar .
Saute the onions and meat in a large pan with 3 tbs of oil over a high heat until the meat is browned .
transfer this mixture to the bowl of your slow cooker .
Add 500 ml ( 2  cups ) of  hot black coffee , an extra cup of water , 3/4 cup of gin , season with sea salt and cracked pepper .
Cover and heat on low setting for 8 hours .
Serve with mixed grains and  dry oven roasted vegetables .

Thursday, 7 March 2019


You will need a piece of brisket 1&1/2 to 2 kgs.
Ask your butcher to cut the brisket into serving size pieces .
at home place the sliced or cubed brisket into a large bowl and coat with 3/4 cup of soft brown sugar and 1 dsp of all spice ....
Peel and slice 2 onions
Place onions and meat in the greased bowl of your slow cooker and pour over 1 can of beer .
Cover and cook on low for 6 hours .....
Serve with rice / vegetables and or a creamy mash .

Wednesday, 6 March 2019


Remove the skin from 12 chicken legs .
Peel and slice 2 onions into 1/4 inch thickness.
 Remove the seeds from  both a green and red capsicum , slice into 1/4 inch thickness .
Trim and slice 3 celery sticks .
Prepare the bowl of your slow cooker with a brush of peanut oil .
Place the sliced vegetables into the slow cooker along with 500ml of chicken stock .
Spread crunchy  peanut butter over the chicken legs and sprinkle with chilli powder .
Place the chicken legs in the slow cooker on the sliced vegetables....
Do not stir ......
Cover your slow cooker and cook on low for 6 hours.
Serve with wild rice .