Embed from Getty Images Date night. It used to mean theatres, jazz clubs, bars and walking through town together. Now that we have two wee people and no obligated babysitters it now means a take-away in front of the TV after the kids are in bed. On the rare occasion that we do actually get to leave the house we often spend the time talking about or worrying about the kids anyway so our stay-in date nights feel more secure and cosy in many ways. We started using a few different take-away places before we settled on our favourites. Our favourite Chinese place does somethingRead More →

These iconic biscuits from Australia and New Zealand were made by army wives to send to their troops during the second world war as they travelled well and the ingredients did not spoil so easily. As such they are named ANZAC Biscuits (Australian and New Zealand Army Corps). They are associated Downunder with ANZAC Day and are often used as fundraisers. Incidentally, the name is protected and as such you cannot call another recipe or another biscuit ANZAC (which means you cannot add things like chocolate chips and still call them ANZACs). You also cannot refer to these as “cookies”. Ingredients 1 cup rolled oatsRead More →

Perfect Banana Cake From Kersti.com | Desserts | English and Irish Print Dig-in Someone on Twitter was asking for a Banana Bread recipe, so I thought I would share my favourite which is R1409 from the NMAA Cooks Red Book (Aussies will know the one I’m talking about!) Total 00:45 Prep 00:15 Cook 00:30 cal Calories 221kcal fat Total Fat 5g sat fat Saturated Fat 3g chol Cholesterol 56mg Low sodium Sodium 50mg carbs Total Carbohydrate 41g Serving size 87g Calories from fat 45kcal Fiber 1g Protein 4g Sugar 28g 8 servings Servings 1234567891011121314151617181920 Ingredients 2 tbsp butter 1 mashed banana 1 tsp ground cinnamonRead More →

This easy to make no-bake slice is perfect for afternoon tea on a bright spring day. Please note: I use a 20ml tablespoon and 250ml measuring cup for all of my recipes. If you are using a 15ml tablespoon, you will need to use 1 tablespoon plus 1 teaspoon of lemon juice in the base and 2 tablespoons plus 2 teaspoons of lemon juice in the icing. Makes about 18 pieces (each about 4.5cm by 6cm). Base 80g butter 250g (3/4 cup) sweetened condensed milk 250g Nice biscuits (I use Arnott’s brand when I can get hold of them) 85g (1 cup) desiccated coconut 1Read More →

On a recent trip to Munich I sampled this traditional Bavarian dish. It’s essentially a smashed up pancake served with stewed apple and it’s very quick and easy to make. The name isn’t really translatable – Kaiser we know as Emperor, but Schmarrn means something like nonsense, or mishmash or rubbish. The story goes that the Empress Elisabeth of Bavaria (Sisi) was concerned about her waistline and had instructed the chef to only make desserts that were low in fat. The Emperor wasn’t impressed by this as he preferred the usual heavy desserts. Sisi found this dessert too rich for her and so refused it.Read More →

I can across this delicious sounding recipe for Pork and Garlic Chive Dumplings on the food blog A Table For Two and I’ve putting into my must do list! Just thought I’d share…. Ingredients (makes 30 dumplings) 500 gram pork mince 1 bunch garlic chives (chopped) 3 cloves garlic (chopped) 1 packet of dumpling skin (30 skins) 1 tbsp corn flour Soy Sauce Sesame Oil 2 tbsp rice wine Salt & Pepper to taste Method Add all ingredients into a large bowl (except the dumpling skins) and mix well together. Fill a small bowl with water and set aside. Scoop a tablespoon-ful of the mixtureRead More →

This site has been around for a LONG time, but it’s still a great one to revisit. The comments that go with the 1974 recipe cards are classic, but do read through them all – there’s some references to others that make them even funnier. CandyBoots WW Recipe CardsRead More →