½ cup (125ml) milk
1 egg, lightly beaten
2 cups (250g) coarsely grated cheese
3 bacon rashers, chopped
2 medium onions, finely chopped
1 cup (150g) SR flour
1 teaspoon French mustard
Combine milk & egg in large bowl.
Add remaining ingredients, mix well.
Drop rounded teaspoons of mixture on baking paper lined oven trays.
Bake in hot oven 200° for about 20 minutes.
Can be made a day ahead and are suitable to freeze.

Not only does chicken noodle soup taste great, it really can help your body recover from cold and flu symptoms.

400 grams chicken breast fillet cooked shredded
440 grams thin Hokkien noodle broken into pieces
1 litre chicken stock
4 cups water
3 carrot diced
2 celery sticks chopped
1 onion large chopped
2 garlic cloves chopped
2 teaspoons dried rosemary
1 teaspoon dried chilli
3/4 cup chopped fresh parsley

Heat 1 tablespoon of oil over medium heat in a large, heavy based stock pot and add onion and garlic. Cook down until onion is softened.
Add carrots and celery and cook for 4-6 minutes until softened, stirring to combine vegetables.
Add stock and water to the pot and bring to the boil. Season with salt and pepper, rosemary and chilli.
Add cooked chicken breast and parsley and simmer, uncovered, over medium-low heat for fifteen to twenty minutes, stirring occasionally.
Add noodles and simmer for a further five minutes.
Seasoning the soup with black pepper to taste.

can be served warm or room temperature
4 cups grated zucchini
½ cup chopped onion
1 tablespoon dill
2 tablespoons chopped parlsey
3 eggs
1 tablespoon paprika
Salt and freshly ground pepper
8oz (1 cup) crumbled feta cheese
1 cup plain flour
1½ cups light olive oil or vegetable
1 recipe yoghurt-garlic sauce
Grate zucchini—put in colander, sprinkle with salt and let drain for 15 minutes.
Squeeze out excess juice and place in bowl with onions, dill, parlsey, eggs and paprika.
Mix well.
Add salt and pepper.
Stir in feta cheese and flour a little at a time and mix well.
Heat oil—lower heat to medium.
Cook tablespoons of mixture and fry (do not overcrowd) until golden brown (about 5 minutes).
Drain fritters.

Yoghurt Sauce
1 and 2/3 cups plain yoghurt
4 garlic cloves crushed
Salt
In a small bowl, whisk the yoghurt, garlic, salt until sauce is very smooth.
Cover bowl and refrigerate the sauce for at least 15 minutes to allow the flavour of the garlic to blend with the yoghurt.

from the old Red School Manual
1 tablespoon butter
½ cup sugar
2 eggs
juice and rind of lemon
1 tablespoon SR flour
1 cup milk
Beat butter and sugar, lemon juice, rind and egg yolk together, add flour and mix well, add milk.
Beat egg whites stiffly and fold into mixture.
Pour into greased pie dish and bake 1 hour.
I would stand pie dish in a larger one containing some water so pudding stayed moist and did not overcook.

Great with fresh fruit and yoghurt or fruit compote and yoghurt

8 cups of Oats
2 cups of Light Brown Sugar
1 cup of Dememera Sugar
½ cup of corn oil (or vegetable oil- not olive)
1 teaspoon mixed spice
1 teaspoon cinnamon
1 cup of full cream milk

Mix thoroughly, use hands
Spread out evenly on baking tray and put in preheated 150 degrees C for 3 x 15 min intervals
At each interval, pull tray out of oven and using spatula break up granola pieces
Cool and store

Originally made by Gran (Emily Blundell) but also made by Ruth and Aunty. Each generation has stated that they don’t make it as well as the previous generation but it is one of those recipes that bring back a wealth of memories at the first taste.
500g topside mince (I use lamb)
1 medium swede
1 medium turnip
2 onions
5 medium potatoes
500g pumpkin
pepper and salt
shortcrust pastry
Mince vegetables and mix well with topside mince.
Take medium sized saucepan lid and cut out circles of shortcrust pastry
Place a spoonful of mixture on one side of circle. Moisten edge and fold over to crescent shape.
Secure by pressing hard or with a fork.
Cook for 1/2 to 3/4 hour in 200°C oven.
For pastie pie make up as for normal pie and cook approx. same time in same temp.
Note: If using carrot, needs to be cooked longer.

1 cup Pecorino or Parmesan grated cheese
2 cups sifted SR flour
3 oz butter or margarine
1 egg
milk
Preheat oven to 200c
Rub butter into flour
Add grated cheese, mixing well
Add well beaten egg then enough milk to make scone dough
Roll out but don't make as high as normal scones, cook 10 minutes or until golden brown (I do them 1 — 1½ cm)
Remove from oven, split in halves, cook again until golden brown — about 10 minutes.
Note These last a long time in airtight container and delicious with butter spread on them

6 large tomatoes
3 medium zucchini
3 large potatoes, peeled and sliced in wedges
2 carrots
½ cup sugar
500g ground beef
½ cup olive oil, plus more for drizzling
1 large onion, chopped
2 cloves garlic, minced
1 cup fresh parsley, chopped
6 tablespoons uncooked rice
2 tablespoons tomato paste
½ cup tomato Passata sauce
½ cup breadcrumbs
butter or margarine
A pinch of ground nutmeg
Salt and pepper to taste
Preheat the oven to 180°C.
Slice of the tops of the tomatoes. Using a spoon, carefully scoop out the tomato flesh and reserve in a bowl and sprinkle with sugar.
Scoop out the zucchini and add their flesh to the bowl.
Using a food processor or food mill, process the pulp until you have a chunky liquid. Set aside.
Brown the mince in a large skillet. When all the pink has disappeared, add the olive oil.
Add the onions and saute until translucent.
Add the garlic and saute until fragrant, about a minute.
Add the parsley, rice, half the tomato pulp puree, tomato paste, and tomato sauce.
Season with nutmeg, salt and pepper.
Allow the sauce to simmer and reduce a bit so that it is not too runny. The uncooked rice will begin to absorb the excess liquid as it cooks.
Drizzle some olive oil in the bottom of a rectangular pan.
Assemble the vegetables in the pan and use the potato wedges to keep the vegetables upright.
I also like to put in some carrots because they sweeten the sauce as they roast.
Stuff the tomatoes and zucchini about 3/4 full and sprinkle the tops with breadcrumbs.
Place butter or margarine on each top.
Pour the remaining pulp puree in the bottom of the pan and season the vegetables with salt and pepper.
Bake for about an hour or until the vegetables have become tender and cooked through.
You can lower the heat to 135°C and let the vegetables slow roast for a few hours.
The flavors develop as the vegetables sit so they can be enjoyed even more as leftovers the next day.