Roasted Pumpkin Soup


2kg pumpkin, deseeded, peeled, coarsely chopped
2 tablespoons finely chopped fresh rosemary
80ml (1/3 cup) extra virgin olive oil
Salt & freshly ground black pepper
2 large brown onions, halved, coarsely chopped
4 garlic cloves, crushed
2 tablespoons ground coriander
2 large fresh red chillies, deseeded, finely chopped
2L (8 cups) Water
2 Chicken Stock Cubes
Sour cream or plain yoghurt to serve.


Preheat oven to 220°C. Combine the pumpkin, rosemary and half the oil in a large roasting pan. Season with salt and pepper. Bake in preheated oven for 30 minutes or until tender.
Meanwhile, heat the remaining oil in a large saucepan over medium heat. Add the onion, garlic, coriander and chilli, and cook, stirring, for 10 minutes or until onion softens. Add the pumpkin mixture ,crumble the stock cubes into the water and add to the pan and bring to the boil. Reduce heat to low and simmer, covered, stirring occasionally, for 10 minutes or until it reduces slightly. Remove from heat.
Place half the pumpkin mixture in the jug of a blender and blend until smooth. Pour into a clean saucepan. Repeat with the remaining pumpkin mixture. Taste and season with salt and pepper.
Ladle soup among serving bowls and drizzle with sour cream or plain yoghurt to serve.

Roasted Tomato Soup

1kg roma tomatoes, halved
2 tablespoons olive oil
3 sprigs fresh thyme
1 medium brown onion, chopped
2 garlic cloves, crushed
200g sebago potato, peeled, chopped
2 tablespoons tomato paste
2 teaspoons brown sugar
2 cups Water
1 Vegetable Stock Cube
Fresh thyme leaves and bread, to serve
Preheat oven to 220C/200C fan-forced. Place tomato on a baking tray. Drizzle tomato with half the oil and top with thyme. Season with salt and pepper. Roast for 15 to 20 minutes or until tender.
Heat oil in a saucepan. Add onion, garlic and potato. Cook, stirring occasionally, for 5 minutes. Add tomato paste and sugar. Stir in crumbled stock cube and 1 cup cold water. Cover. Bring to the boil. Reduce heat to low. Simmer, for 15 minutes or until potato is just tender.
Add tomato to stock mixture. Carefully blend soup until smooth. Sprinkle with thyme. Serve soup with crusty bread.

Minestrone Soup


4 bacon rashers, rind removed, roughly chopped
2 carrots, peeled, chopped
2 celery sticks, chopped
1 potato, peeled, chopped
2 garlic cloves, crushed
1L (4 cups) Water
2 Beef Stock Cubes
400g can red kidney beans, rinsed, drained
400g can chopped tomatoes
80g (1 cup) fusilli pasta
Salt & freshly ground black pepper
1/3 cup chopped fresh continental parsley

Place the bacon, carrots, celery, potato and garlic in a large saucepan and stir to combine. Cook over high heat, uncovered, stirring often, for 5 minutes.
Crumble the stock cubes in the water and add to the pan with the red kidney beans and tomatoes , cover and bring to the boil. Reduce heat to medium-low. Simmer, covered, stirring occasionally, for 30 minutes or until the vegetables are tender.

Increase heat to high. Add pasta and cook, uncovered, stirring occasionally, following packet directions or until pasta is al dente. Season with salt and pepper. Ladle into serving bowls and sprinkle with parsley. Serve immediately.

Caribbean Chicken


1 Lime
1/4 Cup Grapefruit Juice
2 Tablespoons Water
1 Tablespoon Vegetable Oil
1/2 Teaspoon Ground Cumin
1 Clove Garlic,Finely Chopped
1 Spring Onion,Finely Chopped
1 Kilogram Chicken Maryland Pieces

With zester or vegetable peeler, cut thin strips from lime; set aside. Squeeze 2 tablespoons lime juice from lime. In blender container, combine lime juice and all remaining ingredients except chicken; blend until well mixed and smooth.
Place chicken in large resealable food storage plastic bag or in nonmetal dish. Pour lime mixture over chicken; seal bag or cover dish. Refrigerate 2 to 8 hours to marinate, turning several times.
Heat grill. When ready to grill, remove chicken from marinade; reserve marinade. Place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 15 to 20 minutes or until chicken is fork-tender and juices run clear, turning and brushing several times with reserved marinade. Discard any remaining marinade. Garnish with lime peel.

Grapefruit Sorbet


3 Cups Grapefruit Juice (About 4 grapefruit)

1 Cup White Sugar


1. Combine 1/2 cup grapefruit juice and sugar in a small saucepan over medium heat. Cook until sugar dissolves, stirring frequently.

2. Combine the sugar mixture and the remaining 2 1/2 cups grapefruit juice in a medium bowl; cover and refrigerate until chilled.

3. Pour mixture into the freezer can of an ice-cream freezer, and freeze the mixture according to manufacturer’s instructions. Spoon the sorbet into a freezer-safe container; cover and freeze for 1 hour or until the sorbet is firm.

If you don’t have a ice cream maker you can still make this recipe,just spoon the mixture into an old ice cream container,put the lid on and place in the freezer,after 30 minutes stir to break up any ice crystals then freeze a further 30 minutes or till sorbet is firm.

Mandarin Marmalade

2 Kilograms Mandarins
1kg White Sugar
6 cups of water
Juice of 2 Lemons and 1 Orange
Peel the mandarins carefully ,set aside the flesh ,cut the peel in to very thin strips ,no need to make them all the same size but keep the strips as thin as possible,set aside.
Remove as much of the pith as possible and set aside.
Cut the mandarins into segments and remove as many pips as you can easily .
Use a clean handkerchief or muslin cloth, wrap the seeds and pith together tightly.
Add mandarins, peel strips, the parcel of pith and seeds, lemon and orange  juice, sugar, water into a large pot. Stir constantly over medium heat, without boiling, until sugar is dissolved.
Bring to the boil, then reduce heat down to medium and let it bubble away for about 1 hour, stir occasionally until jell point is reached.

Jell point Testing: Put a saucer in the freezer and chill it. Take it out when ready to test, add a dollop of jam onto saucer. Draw a line on the jam with a knife, if it wrinkles, then the jam is ready. If not, keep boiling the mixture for another 10 minutes and test again.
. Once ready, remove the parcel and discard the pith and seeds. Pour the marmalade into hot sterilised jars. Seal 15 mins later, or when the jars are cool enough to handle.

How to sterilise jars: Preheat oven to 160C. Wash jar with water and dish washing liquid, shake well but no need to pat dry, leave on a baking tray and put in the oven. Let it sterilised for at least 20 minutes. Time it well so you take the jars out of the oven when your marmalade is ready. DO NOT add cold food into hot jar, it will shatter. Seal the jar when is cool enough to handle.

Chocolate Swiss Roll


3 eggs
1/2 cup (100g) caster sugar
1/2 cup (75g) plain flour
1/4 cup (30g) cocoa powder
1 tablespoon boiling water
Cocoa powder, to dust
Chocolate cream

300ml thickened cream
1 tablespoon icing sugar mixture
1 1/2 tablespoons dark cocoa powder


  • Preheat oven to 200C. Grease and line the base and sides of a 25 x 30cm Swiss roll pan with baking paper.

  • Use an electric mixer to whisk the eggs and sugar and mixture is thick and pale and doubled in size.

  • Sift the combined flour and cocoa powder over the egg mixture, pour the boiling water down the side of the bowl. Use a metal spoon or a balloon whisk to gently fold until almost combined. Pour into the prepared pan, gently smooth the surface. Bake in preheated oven for 10-12 minutes or until the surface is dry to the touch.

  • Meanwhile, sprinkle a large sheet of baking paper with extra caster sugar. Turn the hot sponge out onto the sugared paper. Remove the baking paper. Using the paper as a guide, roll the sponge from a short end into a log. Set aside to cool completely.

  • To make the chocolate cream, use an electric mixer to whisk the combined cream, sugar and cocoa powder until firm peaks form

  • Unroll the sponge onto a clean work surface. Spread the chocolate cream over the sponge, leaving a 2cm boarder at the end. Roll sponge to enclose filling. Place on a serving plate. Dust with icing sugar to serve.

Banana Muffins

These delicious muffins are a good way to use up bananas that are getting too ripe,they take literally a few minutes to prepare and are great for morning or afternoon tea.


3 Bananas

1 Cup Self Raising Flour

1/2 Cup Soft Brown Sugar,Firmly Packed

1 Egg

1/3 Cup Vegetable Oil

1/3 Cup Milk


Using a fork mash the bananas in a bowl with a splash of milk,sift the flour and the sugar together in a large mixing bowl then add the egg,oil and milk,add the mashed banana and beat well.

Grease a 12 cup muffin pan and fill each one with the mixture.

Bake at 180 celsius 15-20 minutes or till golden,they are done when an inserted skewer comes out clean.

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Crustless Mini Egg And Bacon Quiche

Perfect for lunch or a quick snack these crustless mini quiche are a doddle to prepare.


8 Eggs

4 Rashers Of Bacon

I Onion

1/2 Green Pepper

6 Slices Thin Mild Salami

1/4 Cup  Cream

200 gms Tasty Cheese

2 Tablespoons Butter

1/4 Cup Milk

Salt And Pepper


Cut the salami into very thin strips using a knife or kitchen scissors.

Cut the bacon into thin strips about an inch long

Peel and slice the onion into thin slices

Cut the pepper into thin strips

Grate the cheese

Melt the butter in a frying pan and cook the onion over medium heat till transparent,add the bacon,salami and green pepper and cook over medium heat for about 6 minutes,drain off any excess fat and set aside to cool.

meanwhile beat the eggs in a bowl with salt and pepper,add the milk and cream and stir till combined.

Preheat oven to 180 degrees celsius.

Spray a muffin tin with non stick cooking spray,add a tablespoon of the bacon mixture to the base of each tin then add a tablespoon of grated cheese then carefully add enough egg mixture to fill each tin.

Bake for 30 minutes or till puffed and golden brown.

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Fresh Fruit Pavlova


6 egg whites, at room temperature
315g (1 1/2 cups) caster sugar
3 teaspoons cornflour
2 teaspoons white vinegar
1 teaspoon vanilla essence
375ml (1 1/2 cups)  cream
2 mangoes, cheeks removed, peeled, cut into thin wedges
1 banana, peeled, thinly sliced
4 passionfruit, halved


  1. Preheat oven to 150°C. Line a large baking tray with non-stick baking paper. Draw a 20cm disc on the paper and turn the paper ink-side down.

    Use an electric beater to beat the egg white in a clean, dry bowl until firm peaks form. Gradually add the sugar, 1 tablespoon at a time, beating constantly, until the sugar dissolves and the mixture is thick and glossy. Beat in the cornflour, vinegar and vanilla essence

  2. Spoon the meringue mixture onto the disc and use a flat-bladed knife to shape the meringue and make furrows. Bake in oven for 10 minutes.
    Reduce oven temperature to 110°C. Bake for a further 1 hour or until the meringue is crisp and dry. Turn oven off. Leave meringue in oven, with the door closed, to cool completely.
    Use a balloon whisk to whisk the cream in a bowl until firm peaks form. Spread the cream over the top of the pavlova. Top with mango and banana. Drizzle over passionfruit pulp.

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