Cooks Column
Don’t you love visitors that arrive bearing something they’ve baked for you to try? I hadn’t even met Erica, but she arrived at our door with a plate of her home-made cornbread. I had to admit that I knew nothing about cornbread, so after I’d taste
Cooks Column
Breakfast, brunch or a light dinner - Here’s a quick ‘n’ easy recipe with the option of being gluten-free: Cabbage and sweet potato fritters INGREDIENTS 2 cups shredded cabbage 1 cup grated sweet potato 1 small onion, finely chopped 2 large eggs 1/2 cup flour (or chickpea flour
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Meals on wheels Nic’s quickest snack for those who can’t wait till tea time Our youngest daughter arrived in a rush having pre-warned us that she’d cook us a light meal when she got here. I must say I was pretty darned hungry when she arrived and
Cooks Column
On leave One of our Cooks Corner team is on carers’ leave, so I hunted through her past contributions and thought you might feel like making her very yummy Spinach and Fetta Pie. Pauline’s Spinach and Fetta Pie Ingredients 3 leeks, peeled and sliced 2 bunches spinach (silverbeet or
Cooks Column
Rhubarb and lemon is a zesty combination, but you can substitute with other fruit, such as chopped apples or blueberries or a mix of fruit. The key to a light muffin is not over-mixing. Lumps and visible flour are okay. Ingredients 200 gm of fresh rhubarb chopped into 1 cm
Cooks Column
Another confession Since I wrote my ‘reveal all’ Cooks Column and confessed that I now have condescended to use carrots in my stir-fries, I’m quickly becoming a convert to frozen stir-fry vegetables. It’s certainly quick, doing away with the preparation of whatever vegetable you’re using and I
Cooks Column
Here is a slice recipe, courtesy of the Australian Women’s Weekly, that I’ve tested and trialled to share with you. Ingredients 250grms butter, chopped 430gm caster sugar 4 x eggs 225 gm plain flour 85grm moist coconut flakes (I used desiccated coconut) 2 x lemons zested and juiced
Cooks Column
Hummus means ‘chickpea’ in Arabic, and while different countries have their own take on this yummy dip, the one thing they all have in common is the use of chickpeas – either cooked or tinned. Ingredients 500g pumpkin, skin and seeds removed, chopped into chunks (save the seeds) 2 tablespoons of
Cooks Column
for your slow cooker
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IS yummy and it IS easy.
Cooks Column
I’ve told you before that I can’t do light and fluffy – which is why I don’t cook sponges or cakes much. But my daughter’s friend, Anne, assured me that this was an easy-peasy, one bowl, one spoon chocolate cake – that ANYONE could make.
Cooks Column
Higher food and grocery costs are affecting our weekly budget. I found this recipe and I did get a few meals from one barbecue chook!