Stuffed Marrows 

1 kilo marrows
200 g minced pork
100 g chopped bacon
1 tablespoon tomato paste
2 onions, chopped
50 g butter
1 tablespoon Parmesan cheese
2 beaten eggs
Salt-reduced stock
¼ teaspoon mixed spice
6 potatoes, sliced
2 onions, sliced
2 large carrots, halved lengthwise and sliced
1 cup peas 

Cut top of marrows making an opening to stuff. Cut the bottoms so they’ll sit flat in the … Read more »

Apple and walnut muffin

By Lena Kuppens

350 g plain flour
150 g raw sugar
1 tsp baking powder
1 tsp bicarb powder
1 tsp cinnamon
60 g walnuts, chopped
2 small apples, peeled, cored and diced
1 tbsp yogurt
150 ml cold milk
125 ml veg oil
2 eggs
1 tsp vanilla extract

Preheat the oven to 180° C, lightly grease a 12 x ½ cup muffin tin.

Sift flour, sugar, baking powder, bicarb … Read more »

Cheese scones

by Lena Kuppens

350 g plain flour
1 tsp baking powder
1 tsp bicarb soda
1½ tsp mustard powder
pinch salt
fresh black pepper
120 g grated cheddar cheese
50 g melted butter
1 tbsp yogurt
1 cup/250 ml cold milk

Preheat the oven to 220° C and line a baking tray with baking paper.

Sift flour, baking powder, bicarb powder, mustard powder, salt and pepper in a big bowl. Add 100 g of … Read more »

Beetroot Chutney

by Lena Kuppens

2 kg beetroot, peeled and finely grated
1 cup raw sugar
500 ml red wine vinegar
1 tbsp mustard seeds
1 tbsp ground ginger
2 bay leave
pinch chilli flakes
pinch salt
fresh black pepper
Sterilise jars and lids.

Chuck everything into a nice big pan and heat gently till the sugar has completely dissolved. Cook for 25–30 minutes, or until the mixture is thick, glossy and jam like. … Read more »

Nan’s Egg Yolk Sponge


3 or 4 egg yolks (the whites can be used to make a pavlova)
2 tablespoons hot water
1/2 cup caster sugar
1/2 cup SR flour
pinch salt
1/2 teaspoon vanilla
2 tablespoons milk


Heat oven 180  C.
Beat the yolks with the hot water until pale and creamy (they really fluff up in size) before gradually adding sugar until pale and thick. Add salt and vanilla then
fold … Read more »

Jim’s Aunt Myrtle’s Cucumber Relish


1 kg cucumber or zucchini
3 onions
1 red capsicum
1 cup vinegar
1 cup white sugar
1 teaspoon mustard powder
1 teaspoon turmeric
1 teaspoon celery seed
2 tablespoons plain flour
optional: red chilli


Using a food processor, dice the cucumber, onion and capsicum then sprinkle them with about 1 tablespoon salt and stand for three hours. Drain and then squeeze excess liquid out. Mix the remaining ingredients in a saucepan and simmer till thick. Add … Read more »