2 spring onions chopped
2 rashers bacon chopped
1 finely chopped chicken breast fillet
3 cups chicken stock
420g can creamed corn
1 beaten egg
Pan fry spring onions, bacon and chicken breast for 2-3 minutes.
Stir in 3 cups chicken stock and creamed corn and simmer for 10 minutes.
Gradually whisk in beaten egg.
Season to taste and serve.

Apricot jam
100g butter
2/3 cup castor sugar
2 eggs
¾ cup SR Flour
¼ cup milk
Grease a 20cm microwave proof round dish.
Spoon jam in bottom of dish.
Cream butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Fold in flour alternatively with milk and mix until well combined.
Pour mixture over jam.
Smooth top.
Cook on medium for 6—8 minutes.
Stand for 5 minutes before turning out to serve.

500g dried split peas
1.2 - 1.5kg ham hock or bacon hock
¼ teaspoon salt (start with less, adjust later)
¾ teaspoon black pepper
2 garlic cloves , minced
2 bay leaves , dried or fresh
1 onion , finely chopped
1 carrot , peeled and finely chopped
2 celery sticks , finely chopped
8 cups (2 litres) water
Place peas in slow cooker, push ham in. Scatter all ingredients around the ham bone, then pour over water.
Slow cook 8 to 10 hours on Low or 6 hours on High Or 2.5 hours on low on stove,
Remove ham bone, shred ham meat. Discard bone and fatty skin.
Remove bay leaves.
Use a stick blender to blitz 2 or 3 times – thickens soup but doesn’t make it completely or blend completely.
Return ham into slow cooker, stir.
Taste and add more salt if needed (soup gets lots of salt from ham).

Fridge for 4 to 5 days Freeze for 3 months

2 cups almond milk (or milk of choice)
2 black tea bags
¾ teaspoon ground cinnamon or to taste
¼ teaspoon ground ginger
1/8 teaspoon ground cloves
3 tablespoons maple syrup
Heat up the almond milk in a saucepan over medium-high heat until it begins to bubble around the edges of the pan.
Turn off the heat and add the 2 tea bags to the pot of hot milk.
Wait 3 to 5 minutes for the tea to steep, then remove the bags.
Add the cinnamon, ginger, cloves, and maple syrup.
Whisk to combine, stirring over medium heat, until the mixture is piping hot.
Adjust any seasoning to your taste and serve immediately.
Can be stored in an airtight container for up to 4 days in the fridge. Serve chilled over ice or reheat on the stove.

1 tablespoon vegetable oil
2 cups coconut milk
1 tablespoon red curry paste
4 cups pumpkin, chopped
2 cups chicken stock
1 tablespoon palm sugar
1 tablespoon fish sauce
16 raw king prawns, shelled and deveined
1/2 cup Thai basil
1/4 cup (35g) unsalted roasted peanuts, coarsely chopped
3 kaffir lime leaves, finely shredded

In a saucepan, heat vegetable oil with ¼ cup of the coconut milk.
Add curry paste and stir over low heat for 5 minutes.
Add pumpkin and stock and simmer until pumpkin is cooked. Cool.
Puree in blender then transfer to a saucepan and season with palm sugar and fish sauce.
Add prawns and simmer until just cooked, about 1 minute.
Stir in Thai basil and remaining coconut milk.
Divide prawns between individual serving bowls and garnish with shredded kaffir lime leaves and chopped peanuts.

1 beetroot 5cm diameter, cooked
1½ cups Chickpeas (1 tin)
¼ teaspoon minced garlic or granules
1 tablespoon water
1 tablespoon olive oil
Juice ½ lemon
½ teaspoon salt
Pepper to taste
Drain and rinse chickpeas
Peel beetroot and cut into chunks
Combine all ingredients in food processor and process for 1 minute
Scrape sides down and process for another minute of until creamy
If not creamy enough add more oil or water, then process till perfect consistency
Add more salt and pepper to taste 

This recipe comes from my Great Great Grandmother and possibly originated in her native Wales.
In my Gran’s house it was a great stand-by if unexpected visitors turned up for lunch or even in the evening where in those days supper was always offered to guests along with a cup of tea. In Gran’s later years family members would look after her during the day. Sometimes I would go down to give Mum a break and Gran’s eyes would light up every time I would offer Cheese & Onion on toast for lunch. Years later when Mum had to go into care in a nursing home her daughter Lel travelled over 100kms to visit her every day and would regularly cook Mum’s favourite meals and take them to her so she didn’t have to always eat hospital food. Mum’s eyes would light up just like her mothers whenever Lel cooked this.
Whilst it is a family favourite and very tasty it does not look particularly appetizing and I have found that if you have not been born into the family then usually you will not even try it.

Chopped onion
Chopped tomato
knob of butter
Diced cheese (we always used Kraft Cheddar - mainly because it was pretty well the only cheese readily available - anyway you would need a cheese that melts easily)
Some milk
Salt and pepper

1. Put all ingredients into small saucepan or small frypan and stir over low heat until creamy. 
2. Serve straight away on hot buttered toast.

My Aunty made these delicious cakes in her wood oven.
From my cousin Trevor – when we were kids at home, Mum used to bake goodies while we were at school and so they were not eaten as soon as we got home she would hide them. We used to find some of them but as Mum had so many hiding places even she would forget where she put them. Weeks later she would find them – a nice fluffy looking green colour!

4 eggs
½ cup of corn flour
1 teaspoon of cream of tartar
½ cup caster sugar
¼ cup plain flour
½ teaspoon of bi-carb soda
1 carton of whipped cream and bananas to fill

1. Beat eggs until thick and creamy.
2. Add sugar and beat until dissolved.
3. Fold in sifted corn flour, plain flour and risings.
4. Pour into a greased tray.
5. Bake in moderately hot oven for approximately 15 minutes (180ºC-200ºC).
6. Turn out on a slightly damp cloth and roll up, when rolled unroll.
7. Spread with cream and banana pieces evenly.
8. Roll up again and dust with icing sugar.