No Bake Date Crunchies

250G (8.8 ozs) Pitted Dates, Chopped
125 G ( ½ cup) Butter or Block Margarine
125ml ( ½ cup) Sugar
750ml (3 cups) Rice Crispies
Desiccated Coconut for Rolling

1.Place the dates, butter/margarine and sugar in a saucepan.
2.Cook over medium heat for 5-10 minutes stirring all the time till soft.
3.Remove from heat and add the rice crispies and mix well.
4.Form into balls and roll in desiccated coconut.
5.Store in an airtight container. Can be frozen.


1 Cup Arborio Rice
1 Litre (4 Cups) Chicken stock – I use instant
100G (2 fl 0z) oil
1 Small Onion Finely Chopped
125ml (1/2 cup) White Wine
1 sprig Rosemary, Finely Chopped
½ tsp Pepper
1 tsp Salt
Pinch Safron – optional, added to the stock

1.In a small saucepan heat the chicken sock then turn to low.
2.Use a medium frying pan and heat oil.
3.Add The chopped onion and saute until translucent, Add the rice and saute for a few minutes.
4.Add the wine on high heat and stir.
5.Add salt, pepper and rosemary and stir in.
6.Start adding the stock a ladle at a time stirring until the liquid has evaporated. Add another ladle and stir.
7.From the time stock is added it takes 20 minutes until the Risotto is ready. At this stage all the stock should have been used. Taste and when the rice still has a slight bite it is ready to serve.
8.I make it dairy free. If you want to make it with dairy use half butter and half oil to start with and then add ½ cup parmesan cheese at the end and stir in.

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.

Butternut Soup



1 Large Butternut
3 Sweet Potatoes
4 Leeks
3 Tbls Olive Oil
10 Cups Of Water
3 Vegetable Cubes (Telma)
Salt & Pepper To Taste


1. Peel, remove seeds and cube butternut.
2. Peel and cube sweet potatoes.
3. Slice & rinse Leeks.
4. Heat a large pot and add olive oil and prepared vegetables.
5. Sauté until they caramelize.
6. Add water, stock, salt & pepper and simmer until vegetables are soft.
7. Use a blender to puree.
8. Return to heat and taste, adjust salt and pepper for flavour.
9. You can add ½tsp curry powder with the salt & pepper for a bit of a kick.

Potato Gnocchi


5 Large Potatoes
2 Eggs
1½ Cups Flour (Plus Extra If Needed)
½ Tsp Salt
Neapolitan Sauce
Fresh Cream
Parmesan Cheese, Grated


  1. Preheat the oven to 190°C/ 375°F
  2. Boil potatoes, unpeeled, in water till soft.
  3. Drain and peel potatoes.
  4. Mash potatoes using a ricer if you have one. Potato needs to be very smooth.
  5. Add egg, salt, flour and mix. If mixture is still sticky add up to an extra ½ cup
    flour till the mixture is not sticky and forms a ball.
  6. Bring a large pot of water to the boil. Add 1/2 tsp of salt.
  7. Divide potato into 4 portions and roll into a long sausage.
  8. Cut on the diagonal like the photo above and roll with a fork to make indentations.
  9. Place a few pieces at a time into the boiling water. They will rise to the surface when they are cooked.
  10. Place some Neapolitan sauce in a large ovenproof dish. Cover the entire bottom of the dish.
  11. Remove the gnocchi with a slotted spoon and place on the Neapolitan sauce.
  12. Repeat with the rest of the potato.
  13. Drizzle over cream. I use about 200 mls.
  14. Grate Parmesan cheese over the top of the cooked gnocchi.
  15. Bake uncovered for about 30 minutes at 190°C/ till bubbling and the tops are golden.


Muesli Health Rusks

350g Muesli
300g All bran flakes
1.5kg self raising flour
50g baking powder
10g salt
825ml buttermilk
4 eggs, beaten
500g brown sugar
700g margarine or butter

Oven 160
1. Grease 4-5 loaf pans.
2. Sift flour, baking powder & salt together in a large mixing bowl.
3. Add muesli and all bran and mix well.
4. Dissolve sugar and marg/butter over low heat.
5. Remove from heat and allow to cool.
6. Beat eggs and buttermilk together and add to melted merge mixture and beat in.
7. Add to dry ingredients and mix very well with a large spoon.
8. Divide amongst the greased pans and bake for one hour.
9. Remove from oven and allow to cool.
10. Cut into large slices and place on baking trays.
11. Place into a 100C oven overnight or until dry.
12. Store in an airtight container.