Category Archives: recipe

Mulberry jam

This all happened in November last year. I think my blog feels a little neglected!

My dad, who lives on the outskirts of Sydney, has 2 mulberry trees that are prolific fruiters. So each year he comes over with anywhere between 1 and 4 kilos of mulberries. That’s a lot of mulberries to use, and I don’t have that much space in the freezer to store it.

So this time, with my exactly 1.5kg of mulberries, I am making jam. Better yet, the recipe I found is easily multiplied by 3.

I read a fair bit about whether it would require jam setter or pectin  – some say yes, others say no. If you want to be completely crazy you have the option of storing little apple cores and skins in your freezer in order to make your own pectin (for setting), or you could just buy it from Coles.

Mulberry Jam

  • 2 cups of mulberries
  • 1.5 cups of sugar
  • 1 teaspoon grated lemon rind
  • 2 teaspoons lemon juice

The full recipe is over here.

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Stirring the mulberries, spoon standing upright in the mulberries – this all made about 5 jars. A few to give away and a few to eat over the next year and no-one gets thoroughly sick of it!


Lactation biscuits

I recently discovered lactation biscuits, and they seem to be working!

This also gave me the opportunity to try out my “new” mixmaster – it was my nana’s, and purchased in the ’80s.

The recipe I used was a pretty popular one:

Housepoet’s Famous Lactation Boosting Oatmeal, Chocolate Chip & Flaxseed biscuits

I found brewers yeast at Woolworths, and Linseed meal at Flannerys Natural Grocers, though this comes in a 1kg packet. You can’t buy brewers yeast at beer brewing type shops – their yeast is not used for baking.

Ingredients :
* 1 cup butter or marg
* 1 cup caster sugar
* 1 cup brown sugar
* 4 tablespoons water
* 2 tablespoons flaxseed meal* (linseed meal)
* 2 large eggs
* 1 teaspoon vanilla
* 2 cups pln flour
* 1 teaspoon baking soda
* 1 teaspoon salt
* 3 cups oats, thick cut if you can get them
* 1 cup or more chocolate chips or sultanas or apricot pieces or dates etc
* 2 tablespoons of brewers yeast* (be generous)

Preheat oven at 180 degrees C (375 degrees F).

Mix together 2 tablespoons of flaxseed meal and water, set aside for 3-5 minutes.

I found that doing this would turn it into cement, so instead I waited until the end to mix the water and meal, and then added a few more tablespoons of water to keep it runny enough to add it to the biscuit mixture.

Cream (beat well) margarine and sugars.

Add eggs one at a time, mix well. Stir flaxseed mixture and add with vanilla to the margarine mix. Beat until blended.

Sift together dry ingredients, except oats and choc chips. Add to margarine mixture. Stir in oats then chips. Scoop or drop onto baking sheet, preferably lined with baking paper.

Bake 8-15 minutes, depending on size of cookies.
Makes: 6 dozen cookies depending on size
Preparation time: 15 minutes

*can be found at any local health food store.

white choc and glace cherry, or apricot and almond cookies. Just substitute the choc chips for the flavouring of your choice.

spanish chicken

I borrowed an old Delicious magazine from the library last week, and found an awesome recipe for spanish chicken! I made a few changes as firstly I only wanted to make dinner for 2, and really couldn’t be bothered going out to the supermarket for new ingredients! This is the result:

Spanish chicken with chorizo and beans

  • 1 tbs olive oil
  • 100g sliced chorizo
  • 2 chicken breast fillets
  • half an onion, thinly sliced
  • 1 garlic clove, chopped
  • 1 tsp smoked paprika (pimenton)
  • 1/2 cup (125ml) dry white wine
  • 2 bay leaves
  • 200g canned chopped tomatoes
  • 1/2 cup (125ml) chicken stock or water
  • 6 green olives
  • 200g butter beans, rinsed, drained
  • Chopped flat-leaf parsley, to garnish
  • pumpkin and sweet potato,chopped into 1-2cm cubes, roasted, to serve
  1. Preheat oven to 180°C.
  2. Chop pumpkin and sweet potato into 1-2cm cubes, and place on tray, splash some oil on and put in the oven.
  3. Heat the oil in a large casserole over medium-high heat. Cook chorizo, stirring, for 3-4 minutes until browned. Remove and set aside. Season chicken and cook for 1 minute until golden, then turn and cook for 1 minute. Set aside.
  4. Turn heat to medium, add onion to pan and stir for 2 minutes until soft. Add garlic and cook for 1 minute. Add paprika and wine and cook for 1-2 minutes to slightly reduce. Add bay leaves, tomato and stock and bring to the boil.
  5. Return meat to pan, pushing it into sauce, cover and cook in oven for 20 minutes. Stir in olives and beans and bake for 5 minutes. Season, top with parsley and serve with pumpkin and sweet potato.

frangelico balls

In the grand old tradition leading up to Christmas, I’ve started baking again. Well, to be honest, I made the christmas cake at the end of October, and am now just getting to the gingerbread men and rum balls and the white christmas and rocky road, and anything else that catches my eye on any of the thousand recipe newsletters I subscribe to!

So today I am making rum balls, only to discover I have no rum. Which is not surprising, as I’m not a fan of it at all – which I blame on my formative drinking years, in which rum seemed to be the old thing anyone drank, so it’s what everyone drank, if you follow me.

So as I was asking myself if it’s possible to get away with vodka balls or whiskey balls, that beautiful bottle of frangelico smiled at me from on top of the fridge, and I knew everything was going to be ok.

Here’s the recipe – you’ll find it’s pretty standard.

  • 1 packet Nice biscuits (25og)
  • 3 tblspns cocoa powder, sifted to remove lumps
  • 1/2 cup desiccated coconut
  • 1 can sweetened condensed milk
  • 2-3 tblspns frangelico (or rum, for the traditionalists)
  • extra coconut, in a bowl, for rolling

Break up the Nice biscuits and put in the blender. After you’ve pulverised them, add the cocoa in, making sure it’s completely mixed in.

Pour biscuit/cocoa mix into a bowl, and add everything else. Mix well.

This is where the fun (mess) starts: scoop up little amounts with a teaspoon and drop in the extra coconut bowl. It’s easier to roll a few at one time. Place them on a plate and sit them up close to each other to try to keep them in a ball shape, as they will lose their shape otherwise. Pop the plate in the fridge to set. Now make  a few more balls, and this is probably where you’ll give up on the spoon and use your fingers instead!

Of course, the more grown-up method of doing this would be to put the mixture in the fridge FIRST so it hardens up a bit, and then make the balls without getting chocolate goop all over you and your kitchen. But that wouldn’t be as much fun 🙂