1 kg new potatoes, cooked and cut into 1/8ths

100g walnuts

1 red apple, cored and chopped

1 stalk celery, chopped

¾ red capsicum, seeded and sliced

5 shallots, shredded

¼ cup sultanas

4 rashers bacon, fried and broken into small pieces

½ cup sour cream

¼ cup mayonnaise

2 tbsp apple cider vinegar

Parmesan, to taste

pepper and salt, to taste



Combine potatoes, walnuts, apples, shallots, celery, capsicum, sultanas and bacon in a large bowl.

In a jar, shake the mayo, sour cream, salt and pepper, vinegar and Parmesan.

Pour over salad, toss through, making sure that each layer is well combined.

Sprinkle extra Parmesan and seasoninA nice changes from all of our cupcakesgs


serves 6

adapted from Super food ideas Jan 2000




950g beef mince (lean)

375g jar tomato paste

1 tsp dried basil

1 tsp dried oregano

2 cloves garlic, finely chopped

3 eggs

¾ cup dry breadcrumbs

6 sheets puff pastry (you can use store-bought or home made)

milk, to brush



Preheat the oven to 200C.

Place the mince, tomato paste, dried herbs, chopped garlic, egg and breadcrumbs in a large bowl and combine with your hands.

Get a large plate and brush the plate with milk.

Put 1 sheet of pastry on the plate, scoop in some mixture, and shape into a sausage down the centre.

Roll the pastry over to cover the sausage.

Cut each roll into thirds and repeat this step.

Put the rolls onto a greased baking tray and cook for 20 minutes or until the pastry goldens up nicely.


makes 18 large pillows

note: these are so moist you probably won’t need to serve them with sauce

 Serve up this sausage pillowCinemascope

We spruced them up with orange zest and ground ginger. But you could use grated fresh ginger instead.


Mixture 1

1 cup brown sugar

1 cup plain flour

1 cup shredded coconut

1 cup oats


Mixture 2

½ cup melted butter

1 tsp ginger (ground or grated fresh)

1 large orange, grated


Mixture 3

1 1/2 tsp bicarb soda

3 tbsp golden syrup

2 tbsp boiling water


Don't eat them yet


Preheat the oven to 180C.

Line a tray with baking paper then grease.

Combine mixture 1 in a large bowl.

In another bowl combine mixture 3 and stir until frothy.

In another bowl, combine mixture 2.

Add mixture 2 to mixture 1, stirring with a wooden spoon until combined.

Add mixture 3 to the other bowl, and stir until everything is well combined.

Bake for 10-15 min (we found that 10 min wasn’t enough, as the cookies were too soft to take off the tray.)





2 cups self-raising flour

1 tsp baking powder

¼ cup oil (we used rice bran oil)

½ cup brown sugar

1 1/2 cup milk

½ cup oats

½ cup coconut

2 eggs

4 pink lady apples, roughly chopped

sprinkling of cinnamon



Preheat the oven to 180C.

Add all ingredients, mix lightly and pour into cupcake papers.

Bake for 15 minutes.



Can be frozen in a ziploc bag.

The whole family loved these, and we knocked them off in one session.

Semolina cake



125g unsalted butter

1 cup castor sugar

1 cup thick Greek yoghurt

3 eggs, separated

zest of 1 large orange

1 cup plain flour

1 cup fine semolina

2 tsp baking powder

55g ground almonds

1/3 cup milk

blanched almonds

orange blossom syrup:

1 cup castor sugar

1 tsp orange blossom water *

1 cup water

If eating this is wrong, I don't want to be right


Preheat oven to 180C.

Grease and line a 22cm square cake tin with baking paper.

Cream the butter and sugar.

Beat in the yoghurt, egg yolks and orange zest.

Sift in the flour, semolina and baking powder and combine.

Mix in almond meal and milk.

In a separate bowl, beat the egg whites until they form stiff peaks, then fold into the batter.

Pour into the tin, decorate the top with almonds, and bake for 35- 40 min, or until a skewer inserted comes out clean. The top should be golden, and the inside paler.

To make the syrup, put the ingredients into a small saucepan and stir on low heat until the sugar dissolves. After that, let it simmer (occasionally stirring) for 5 min, taking care to avoid burning or toffee formation.

Pour the hot syrup over the cake.

* If you don’t own orange blossom water, you can use orange essence or rosewater instead. We served the cake with the syrup and a mixture of mascarpone, vanilla bean paste and whipped cream.

From a recipe by Bill Granger in “Every day”.

makes about 24


4 cups all purpose flour

1 ½ cups brown sugar

2 tbsp baking powder

1 tsp ground cinnamon

pinch of salt

1 ½ cups skim milk

2/3 cup applesauce

2 large eggs

6 tbsp cooking oil (we used rice bran)

300g frozen blueberries

optional, 2 small cooking apples, peeled and diced (we didn’t use)


Preheat the oven t0 190C.

Put 24 baking paper cups into muffin pans.

Combine first 5 ingredients in a large bowl and make a well in the centre.

Beat the next 4 ingredients with a whisk in a smaller bowl.

Add contents into well of larger bowl.

Add blueberries and apple if chosen. Stir until light and fluffy.

Add to baking paper cups.

Bake for 18-20 minutes.

Let stand in pan for 5 minutes before placing on a wire rack.


To freeze, put in Ziploc bag and freeze for up to 3 months.

To warm, place in microwave for 20 seconds on medium.


from ‘School day lunches’ by Jean Pairee



-1 cup dried apricot, finely chopped

-1 cup shredded coconut

-350g sweetened condensed milk

– 1 splash apricot essence (optional, but we used it)

-icing sugar or coconut, to roll (we used icing sugar)


In a bowl combine first 4 ingredients, mix well.

Roll 1 tbsp of mixture into a small ball ,and repeat with all remaining mixture.

Roll balls in icing sugar or coconut, place on to a plate, and put in the fridge until set.


These would be great for Easter shaped into ovals, as they have Spring flavours from the apricot.

The book called them dinosaur eggs, so they would also suit a birthday


Adapted from ‘Kids party book’ by family circle.