2 rashers chopped bacon
1 egg beaten
1 cup grated cheese
chopped chives
salt and pinch of cayenne pepper
4 slices bread
butter
Preheat oven to 180°C
Fry bacon in a frypan until crisp
Toast 4 slices of bread on one side only
In a bowl mix the bacon, beaten egg, cheese, chives, salt and cayenne pepper.
Butter untoasted side and spread cheese mixture evenly onto the buttered toast spreading to edges.
Place on oven tray and cook until puffed and golden.
Cut up into fingers.

Delicious hot or cold. An absolute family favourite. As a child mum and dad went to lots of balls and cabarets and if supper had to be taken mum would usually take this. There would often be balloons at these events and we would look forward to waking up on Sunday morning to a balloon each. Getting five balloons not an easy feat but she never disappointed.

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.

recipe taken from Better Homes & Garden

4 medium flat mushrooms finely chopped
¼ cup extra virgin olive oil
4 cloves garlic minced
2 sprigs rosemary, leaves chopped
Sea-salt flakes and freshly ground pepper to season
400g can chickpeas
½ cup corn kernels
1 cup wholemeal plain flour
1 beetroot, coarsely grated
2 teaspoons curry powder
1 teaspoon ground cumin
Vegetable oil for shallow frying
Wholemeal buns, lettuce, tomato and relish to serve

Saute mushrooms in a frying pan in olive oil for 5 minutes on high heat until softened.
Add garlic and rosemary and cook for a further 5 minutes until thickened. Season.
Put chickpeas in a food processor and process until smooth.
Transfer to a bowl, add mushroom mixture, corn, half of the flour, beetroot and spices.
Form into 4 even sized patties. Dust patties in remaining flour, shaking off excess. Chill for 10 minutes.
Heat enough vegetable oil for shallow frying in a large frying pan on medium. Cook patties for 10 minutes turning until a deep crust forms. Drain.
Layer each bun base with lettuce, tomato, a patty, relish and bun top.

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.