Papino (Papaya) Salad


1 Butter Lettuce
2 Avocado Pears
1 large or 2 small Papino (Papaya)
1/4 cup long grain rice


Seeds of one Papino (Papaya)
1 Chopped Onion
1/2 Cup Oil
1/2 Cup Vinegar
1/2 Cup Sugar
1 tsp Mustard Powder
1 tsp Salt


1. For the dressing place all the ingredients into a blender and blend until smooth. The seeds will be finely chopped.
2. Fry the rice in a dry frying pan until they start to pop and turn a light golden.
3. Remove from the pan and allow to cool
4. Wash and dry the lettuce and break into pieces. Place on a platter.
5. Peel and slice the papino-papaya. Peel and slice the avocado.
6. Arange the papino-papaya and the avocado on the lettuce.
7. Just before serving pour over the dressing and sprinkle over the rice.

Ginger Biscuits (Cookies)

125G(1/2 cup) Butter
1/2 cup Sugar
2 Eggs
2 Cups Flour
3 tsp Ginger
1 tsp Mixed Spice
1 tsp Bicarbonate of Soda
2 tbls Syrup or Honey – warmed
Raisins or chopped dates for the filling.

1. Oven temp 190◦ 375○
2. Cream butter & sugar.
3. Add eggs and warmed syrup-honey and beat again.
4. Sift dry ingredients and add to wet ingredients to form a soft dough.
5. Divide mixture in 3 logs.
6. Roll each log into a flat long shape.
7. Sprinkle with raisins or chopped dates and fold over to seal in fruit.
8. Sprinkle with sugar and bake for 12 minutes or util golden.
9. Remove from oven and allow to cool.
10. Cut them into biscuits at an angle.
11. Can also mix icing sugar and lemon juice and pour over when removed from the oven.

Sweet & Sour Pickled Cucumbers


Use Isreali cucumbers to make these pickles. They are ready after 4-5 days.

1 Cup vinegar
3 cups water
3 tbls sugar
1 tbls salt
3 cloves garlic cloves
3 bay leaves
10 peppercorns
2 chillies
24 baby Israeli cucumbers

1. Place vinegar, water, sugar, salt, garlic cloves, chillies, bay leaves and peppercorns in a pot to bring to the boil.
2. Wash cucumbers and pack into a jar.
3. Pour hot liquid over cucumbers and leave to cool.
4. Place in fridge and leave to pickle for 4-5 days before eating.

Pickled Peppers

1 Kg (2 Pounds) Firm Red, Green & Yellow Peppers
A Few Chillies – Optional
2 Cups White Vinegar
1 Cup Oil – I have cut it down to 3/4 cup
1 Cup Sugar

1. Slice the peppers into 1/4’s and remove pips
2. In a large pot bring the vinegar, oil & Sugar to the boil.
3. Add the peppers to the boiling liquid and allow to simmer for 3-4 minutes.
4. Remove from the heat and pack into jars with the liquid.
5. Allow to cool and refrigerate until needed.

FOR MUSHROOMS & ARTICHOKES leave out the Sugar and add 1 tsp salt.

Pickled Cauliflower

One Head Of Cauliflower
3 Cloves Garlic
2 1/2 Cups Water
1 Cup White Vinegar
3 Tbls Sugar
1 Tbls Salt
5 Peppercorns
3 Bayleaves

1. Cut the head of cauliflower in small florettes.
2. Pack into a jar with the garlic.
3. Place the water, vinegar, sugar, salt, peppercorns & bayleaves into a saucepan and bring to the boil.
4. Remove from heat and allow to cool slightly.
5. Pour over the cauliflower and leave open until cool
6. Seal the jar and leave on the counter for 24 hour.
7. Place in the fridge and enjoy

Chocolate Slab  Cake

This slab cake makes a very large 40×28 cm 16×11 inch cake. It is a hot milk sponge.

6 Eggs
2 ½ Cups Sugar
1 ½ Cups Water
1 Cup Oil
1 Cup Milk
3 Cups + 2 Tbls Cake Flour
½ Cup Cocoa
6 Tsp Baking Powder

Oven 350
1. Beat eggs and sugar in a mixmaster for 8 minutes
2. While mixture is beating Place the water, oil & milk in a saucepan and heat till bubbles form on the edge.
3. Remove from heat
4. Sif the flour, Cocoa & baking powder into a bowl.
5. Add the sifted ingredients to the egg mixture beating all the time.
6. Add the warmed liquid beating.
7. Pour into a 40x28cm or 16x11inch lined pan.
8. Bake for 35 minutes.

For a Vanilla version replace the ½ cup cocoa with ½ cup extra cake flour and only use 1 ¼ cups water.

For a marble version. Use the vanilla version and add ¼ cup cocoa with 2 tbls boiling water to a third of the mixture and swirl through.


Spinach & Ricotta

1 Cup Whole Milk Ricotta Cheese
1 Pound (500g) Frozen Spinach, Thawed And Squeezed Dry. Can Use Fresh.
1 Cup Parmesan Cheese – Grated
2 Eggs
2 Egg Yolks
¼ Tsp Freshly Grated Nutmeg
1 Tsp Salt
½ Tsp Freshly Ground Black Pepper
5 Tbls All Purpose (Cake) Flour, Plus Extra For Coating
Neapolitan Sauce.
Extra Parmesan

Oven 200
1. Bring a large pot of salted water to the boil
2. In a large bowl, mix ricotta, spinach, Parmesan cheese, eggs and yolks.
3. Stir in the nutmeg, salt, pepper and flour. Mix. Mixture is very soft.
4. Using a spoon form into oval shapes.
5. Dredge in the flour to coat, tapping off excess.
6. Slide formed gnudi into the boiling water. Be careful not to overcrowd the pan. Work in batches
7. Remove the gnudi using a slotted spoon after they float to the top and have cooked for a few minutes.
8. Place the neapolitan sauce in a dish and add the gnudi. Sprinkle with parmesan and bake till golden.

Shortrib Casserole With Red Wine


2 kgs (4 lbs) Beef Shortib – Cut Into Sections
Canola Oil For Sautéing
3 Yellow Onions – Chopped
4 Cloves Garlic – Chopped
6 Carrots – Cubed
3 Ribs Celery – sliced
2 Cups Red Wine – I Used A Merlot
Salt & Pepper
1 Tbls Italian Mixed Herbs
Pinch Chili Flakes
¼ Cup All Purpose (Cake) Flour
50 g Tomato Paste
3-4 Cups Beef Or Chicken Stock

Oven 140C
1 Heat a large frying pan and brown the short rib on both sides. Do not overfill the pan. You want the meat to brown. Remove from the pan and place into a casserole with a lid
2 Add the onions to the pan and stir until glazed, add the garlic and continue stirring for a few minutes
3 Add the carrot & celery and saute for a few minutes.
4 Turn the heat up and add the red wine and deglaze the pan. Simmer for 5 minutes.
5 Mix the flour and tomato paste and add to the pan. Stir
6 Add the stock, Italian herbs, chili flakes, salt & pepper to taste. Bring to the boil and then pour over the meat. Cover the casserole and place in the oven.
7 Stir every hour and let simmer in oven for 4 hours.
8 Serve with mashed potatoes or rice.

Crepe Suzette’s 


1 Cup All Purpose (Cake) Flour
2 Tbls Melted Butter Or Oil
2 Tbls Sugar
½ Cup Milk/Almond Milk
1 Cup Water
3 Eggs

½ Cup Sugar
500 Ml Orange Juice
2 Tbls Lemon Juice
Rind Of 2 Oranges
Segments Of 3 Oranges.

1. In a bowl whisk flour, sugar, water, milk, eggs butter/oil until smooth.
2. Allow mixture to stand covered for one hour.
3. Makes about 24 crepes.
4. Can be made the day before and left covered in the refrigerator.

1. Heat sugar in a saucepan and allow to caramelise until a light golden.
2. Add the rind and stir.
3. Add the orange and lemon juice and stir until the caramel dissolves.
4. Fold the crepes into quarters and immerse in the juice.
5. Add the segments.
6. Can serve as is or you can heat 2 tbls brandy, Pour over and light.
Serve with vanilla ice-cream.

Italian Tomato Sauce, Marinara Sauce

I can never have enough of this sauce. I make a large batch and freeze in small zip seal bags pushing all the air out. So useful for Bolognese, vegetable or meat lasagne, puttanesca sauce or even served with fried eggs.


4 Tbls Olive Oil
2 Cloves Garlic – Crushed
800g Italian Tinned Tomatoes
½ Cup White Wine – Optional
1 Large Yellow Onion – Peeled And Chopped
½ Tsp Ground Black Pepper
1 Tsp Salt
1 tsp Sugar
1 tbls Italian Herbs – Rubbed Between Your Hands To Release The Flavours

1. In a large pot heat the oil and add the onion & garlic. Do not brown the garlic as it goes bitter when browned.
2. When the onion is translucent add the tomatoes, sugar, salt & pepper, wine and mixed herbs.
3. Simmer for 45 minutes with the lid off. Stirring occasionally.
4. When cool freeze portions in zip lock bags.
5. This is a basic Neapolitana sauce. Use it as a base for pasta with vegetables either sautéed or grilled.
6. Can add a touch of cream for a Rose sauce.
7. Can also be used when making Chicken or Beef or Vegetable lasagna.