Thursday, 28 July 2011


 My son, Mr14 simply loves Anzac anything.  Anzac biscuits, Anzac slice, Anzac cake, it seems if it has the word Anzac in it and it is edible, it will be on his list of favourites.  I used to always make the Anzac Biscuits, but of course, biscuits require you to be close by the oven every 10-15 minutes or so to make sure you don't end up with burnt cookies.  I tend to try to multitask everything, so most days I flit from room to room and with biscuits, I tend to often forget about them if I do that.....whoops!

I can't remember where I found this recipe, I think it was either the Cheapskates website or Essential Baby, but whoever it was that posted it originally, I thank you, my son, in particular, thanks you.  This recipe is so quick and easy to make, and at least you can just throw it in the oven and walk away for 20 minutes, much easier with a busy life.

I have found with this slice that you can undercook it a bit and it will be nice and soft or you can over cook it a little and it will be more like a biscuit.  My son likes the biscuit style so I left mine in the oven for about 25 minutes.


1 cup Self Raising Flour
1 cup White Sugar
1 cup Oats
1 cup Coconut
150 grams butter, melted
2T Honey (or Golden Syrup)

Place all your dry ingredients into a large bowl.

Melt the butter, add the honey or golden syrup and stir in.

Pour the butter/honey mixture into the dry ingredients and stir in well.
Spread mixture out into a prepared lamington tray or small baking tray.

Bake at 180 degrees for approximately 20 minutes

Allow to cool slightly before slicing.

Tuesday, 26 July 2011

Almond Chicken Breasts

This recipe is one that I would normally put in the "fiddly basket" as it requires crumbing (something I don't particularly enjoy doing lol), but this recipe is so worth it!  The result of this recipe is a fantastically moist chicken schnitzel with a slight nutty flavour.  All of the kids enjoyed this and didn't even realise it had almonds in it!


6 Chicken Breasts
1 cup Milk
1/2 teaspoon Curry Powder
1/4 teaspoon Nutmeg
1/2 teaspoon Salt and Pepper
1/2 teaspoon dry English Mustard
Pinch of dried mixed herbs
1 Egg
2 teaspoons Oil
1/2 cup Breadcrumbs
1/4 cup finely chopped almonds
Plain Flour, seasoned
2 extra tablespoons Oil
30 grams Butter

Slice the chicken breasts in half through the middle, this allows for thinner schnitzels.
Soak the chicken breasts in the milk, mixed with curry powder, nutmeg, salt, pepper, mustard and mixed herbs, in the fridge for 24 hours.
The next day drain.

Chop the almonds finely, you can either chop by hand

or cheat and use the food processor :-)

  Place flour on plate for dipping
Beat the egg and 2 teaspoons of oil together and place in a bowl for dipping
Mix breadcrumbs and almonds together and place on a plate for crumbing.

Dip the chicken breasts in flour first, then the egg, then the breadcrumbs and almond mixture.  Place on plate and put back in fridge for approximately 30 minutes or so just to allow the crumb mixture to set a little.

Heat together the oil and butter in a large pan and fry the chicken breasts until golden brown and tender (You could deep fry them if you have a deep fryer, which is what we did).

These Schnitzels should stay very moist.  Serve immediately with veggies or salad (ignore my picture lol, I forgot to take a photo of our dinner plate after I served it up so all you get to see is the left overs :-)  )

Friday, 15 July 2011


You can tell it's school holidays when the sweet recipes outweigh the savoury type lol.  Keeping little bellies satisfied can be hard work.  The fruit bowl though, thankfully is getting utilised to balance it all out so I can't complain too much.

This recipe is quick to mix up and gives a decent amount of cookies for your efforts.  I made up 48 cookies out of one batch of mixture.


250 grams Butter
1 cup Brown Sugar
2 Eggs
3 3/4 cups Self Raising Flour
1 cup Chocolate Chips

Melt the butter in a large saucepan (I use a large saucepan as I then just use it to make the rest of the mix in saving dishes lol)

Add the brown sugar and mix in well (sorry the pic wouldn't turn)

Add eggs one at a time beating well.

Add in the flour and mix in well

The mixture should be nice and thick but smooth

Add in the chocolate chips and stir through evenly

Drop teaspoonfuls onto greased baking trays

Bake at 180 degrees for 10-15 minutes

Thursday, 14 July 2011


  I love simple no fuss cooking and baking.  Even though this recipe has the potential to fall apart if you mis-time the jelly pouring, it is so yummy it is worth the risk lol.   (Besides you can always just make another jelly if you let it set too much and then you  can have the "too set" jelly with icecream for dessert!! :-)  )  This is a recipe that I got introduced to when I was a teenager.  I remember my sister in law at the time, made it and I was in heaven!  I think I made a thorough pig of myself that day lol and made her write the recipe out for me that same day.  She kept saying how simple it was to make, at the time I thought "how can something that tastes this good be easy to make" but you know what?  She was right it is pretty simple most of the time lol!!

I made this on the weekend to take along to my friend's 1st Birthday celebration for her little boy Theodore....and just for the record, I let the jelly set too long lol.  I couldn't believe it, I have made this recipe so many times and I had never had it fall apart but this time the jelly was just that little bit too far gone and as I went to cut the slice up to put on a platter it came apart.  I quickly had to tip the jelly off and make up another jelly which got placed in the freezer to cool quickly.  Thankfully the second time around I got it right.  So just a word of warning, don't forget about your jelly,,,it only has to cool, not begin to set!!


1 packet plain sweet biscuits, crushed into crumbs 
165 grams butter, melted
1 tin of Condensed Milk
2 dessertspoons gelatine
3/4 Cup boiling water
Juice of 2 lemons
1 packet of jelly made with 1 1/2 cups of boiling water

Crush the biscuits (food processors are great for this!)

Melt the butter and then pour it in with the biscuit crumbs.  Whizz it in the food processor until it comes together.

Spread into a lamington tray (I like to line my tray as I find sometimes the biscuit base sticks a little) and push down so that it is nice and firm.

Place in fridge to set.

While the biscuit base is setting, you can make the white layer.

Simply mix the condensed milk and the lemon juice together.
Thoroughly mix the gelative and boiling water together until the gelatine is completely dissolved.
Add the gelatine mix to the condensed milk and thoroughly mix it through.

Pour this mixture over your biscuit base and place back in the fridge to set.

Prepare Jelly (remember to use just 1.5 cups of boiling water to make it)

Place jelly in fridge to cool (remember this has to be just cool, not setting lol)
Pour jelly over the condensed milk layer and place the whole lot back into the fridge again until the jelly sets.

Once set, slice it up into squares and enjoy.  This is very "moreish" and it never lasts long in our house!

Wednesday, 6 July 2011


Who doesn't like fast recipes.  This one is super quick to make up, perfect for when unexpected guests turn up or as in my house, school holidays are fast approaching and you need food to fill lots of hungry tummies.

This recipe is very simple and straightforward for making either a cake as I prefer or cupcakes if you like.


2 Cups Self Raising Flour
1 Cup Sugar
3/4 Cup Milk
125 grams Butter
2 Eggs
1 teaspoon Vanilla Extract

Put all ingredients into large mixing bowl

Beat on high with electric mixer for 4 minutes
If too thick, add a little more milk, 1 tablespoon at a time, beating continuously

Put into patty pans or cake tin (be sure to line and grease the tin)

Bake in a moderately hot oven for approximately 40 minutes for a cake or 15-20 minutes for cupcakes

Ice as you would like