Articles in Category: Recipes

Oatmilk Recipe (of sorts) #299

Homemade oat milk is highly beneficial and increases good bacteria in the gut. It is easy to make and unlike pre-packaged varieties it contains no sugar or other nasties. Plus it’s simple to make. The recipe isn’t exact and it is also based on individual tastes. Some people like it milkier others saltier etc. So as usual – play with it, have fun and make it yours.


Organic oats

Filtered water

Pinch of salt (ideally rock     salt)

2  Containers. (One to soak and another airtight one to store final product in).


Sieve or gauze to strain



Soak a cup (or a bag) of oats in twice (or three times) as much water in a jar overnight.

Blend or shake jar.

Strain the larger particles.

What you should have left is a white milky looking substance that tastes like oat milk. 


If so – good job.

Passionfruit Slice #274

Passionfruit Slice


1 Cup (150gms) Self Raising flour
1 Cup (80gms) desiccated coconut
½ Cup (110gms) caster sugar
125 gms melted butter


395 gm can condensed milk
¼ -½ Cup strained fresh lemon juice, (depending on your taste) 
1/3 Cup (80ml) passionfruit pulp (sometimes a bit more rather than waste a bit)


1. Preheat oven to 180c (160c for fan-forced). Grease an 18x28cm slice pan, line base and sides with baking paper
2. Combine flour, coconut and sugar in a bowl, stir in melted butter, mix well. Press evenly over base of pan, bake for 15 minutes or until lightly browned on top.

Passionfruit topping

Combine condensed milk, lemon juice and passionfruit pulp; beat with a wooden spoon until smooth.
Pour mixture over hot base and bake for a further 15 minutes or until just set. Cool in pan, cut into slices. Store in refrigerator.
If you are vegan or can’t have dairy there’s no need to miss out, just use dairy free margarine instead of butter and soy condensed milk.

Gluten Free Cauliflower Cous Cous #274

Gluten Free Cauliflower Cous Cous

This dish is high in vitamin C and manganese, and the antioxidants present in the cauliflower supports the body’s natural detoxification process.


1/2 head cauliflower, chopped
2 or 3 small carrots, peeled and sliced (about 3/4 cup)
1 clove garlic
1 tsp turmeric powder
1/4 tsp cayenne pepper
1/2 tsp black pepper
1/2 tsp sea salt
3 tbsp raisins
1/4 cup mint leaves, chopped
1/4 cup parsley, chopped 
1 1/2 tbsp light miso
1 1/2 tbsp tahini
3 tbsp lemon
drizzle of olive oil 
1/4 cup cherry tomatoes, halved


Sheer Decadence #273

Hinterland Domestic Goddess


Sheer Decadence

The beauty of these little beauties is two-fold. You will only eat one at a time as they are really rich and, you can make them up ahead of time and just pop into the oven for baking immediately before serving. Great for a dinner party where you want things simple. This serves six, and you will need some small individual pudding molds (dariole molds) for best results- try the Kitchen Sink in Lismore for a selection of individual molds. If you don’t have them, use very small coffee cups (expresso/shot cups).


• 55g butter
• 85g caster sugar
• 170g condensed milk
• 4 large eggs, beaten with a pinch of salt
• 1teaspoon vanilla extract
• 1tablespoon of good coffee instant coffee granules, dissolved in 1tbsp boiling water, OR, ½ shot of good expresso coffee
• 350g dark chocolate, melted
• 85g plain flour
• icing sugar, sifted, to dust


1. Preheat the oven to 200°C. Place a large baking sheet/tray in the oven to heat as well.

2. Beat together the butter and sugar using an electric mixer until pale and creamy. Gradually whisk in the condensed milk.

3. Gently whisk in the eggs, a little at a time, followed by the vanilla and coffee. Add the melted chocolate, mix thoroughly, then add the flour and whisk until smooth.

4. Divide the mixture evenly between the well greased molds and either store in the refrigerator until needed or place onto the hot baking sheet in the oven and bake for 12-14 minutes. If cooked from chilled, bake for 14-16 minutes. The aim is to have them cooked outside and the inside all gorgeous and gooey….

5. Immediately run a knife around the edge of the puddings to un-mold (see why you need the individual containers!), and dust with icing sugar. Serve them with lightly whipped double cream or vanilla ice cream and a strategically placed strawberry slice and to hell with calories, cholesterol or fat content!!!! You will be in chocolate heaven.

Cocktail - Bloody Maria #273

Cocktail anyone?


• 1 ounce Tequila
• tomato juice
• hot sauce
• Worcestershire sauce 
• salt & pepper
• horseradish (optional)


Salt the rim of a cocktail glass. Fill the glass with ice and add all the ingredients to the glass leaving the tomato juice until the end. Fill with tomato juice and garnish with lime wedge. 

Gluten Free Potato and Vegetable Wedges #273

Gluten-free Potato & Vegetable Wedges

Here’s a tasty way to cook vegies.


3 potatoes,
1 large kumera (sweet potato),
1 parsnip, 
3 carrots,

1 tablespoon oil
, 1 tsp paprika,
1 tsp gluten-free curry powder, 

½ tsp freshly ground black pepper


Scrub the vegetables and cut them into wedges. Toss them in oil in a large oven-proof dish.

Mix the paprika, curry powder and pepper and sprinkle it over the wedges. Stir well to make sure the pieces are covered. Bake at 200 C (375 F) for 20 to 30 minutes, until the wedges are delightfully golden brown and crunchy. Turn them over a couple of times during baking. 

Gluten Free Thai Style Prawn and Noodle Lime Salad

This one’s easy, quick and absolutely delicious.


gluten-free rice noodles, cooked 
prawns, cooked 
tomatoes, chopped 
a few fresh coriande leaves


Combine in a large bowl: Cooked rice noodles, cooked prawns, thinly sliced snow peas, chopped tomatoes, shallots and fresh coriander leaves.
Pour over a dressing made of: 1 tablespoon finely chopped lemon grass, 1/4 cup mild sweet chilli sauce (gluten-free), 1/4 cup lime juice, 1/4 cup apple cider vinegar OR white rice vinegar.

Lasagne for Cool Rainy Nights #272

Meanderings of a Domestic Goddess


Domestic Goddess

Hi Hinterlanders, I hope you had a safe and happy Festive Season. I have had a great relax and have caught up with friends and family over the last two months. Our daughter is getting married soon so some of the time was involved in finding the all important dress for her to wear- give me kitchen time rather than shops any day! Speaking of kitchens, I have spent some time in my neglected kitchen and pantry doing the annual spring clean and cooking some of Kurt’s favourites including blackstrap molasses gingerbread, peanut cookies, risotto, a range of tapas and some great breads.

Weather wise, we did have some hot days but in all we had our share of cooler weather too, so this vegetarian lasagna recipe came in handy. It is a delicate mix of sweet pumpkin and hearty mushrooms and will satisfy even meat eaters when they want the warm comfort of baked lasagne on a cool rainy night. It is also a great dish to get the kids to help assemble. This recipe makes a very large dish so halve the recipe if you want a smaller one.


• 4 cups chopped onions
• 1 tablespoon olive oil
• 6 cups chopped mushrooms
• 1/4 cup chopped fresh sage leaves
• 1 teaspoon salt (less if desired)
• 1 cup marsala (use port if you don’t have masala), vegetable stock or a combination of the two to make a cup of liquid.
• 2 eggs, lightly beaten
• 3 1/2 cups cooked and mashed pumpkin, you can bake and mash it for a more intense flavor or boil or steam it.
• 3 cups ricotta cheese
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground nutmeg
• A couple of packets of lasagna noodles
• 1 1/2 cups crumbled feta cheese
• 1/2 cup grated pecorino romano cheese


• In a large pot, sauté the onions in the oil for 5 minutes.
• Add the mushrooms and sauté for another 5 minutes, until the mushrooms are somewhat wilted.
• Add the sage, ½ teaspoon of the salt, and the Marsala or stock and simmer on low heat for 5 minutes. Set aside.
• In a large bowl, stir together the eggs, pumpkin, ricotta cheese, pepper, nutmeg, and the remaining ½ teaspoon of salt. Set aside.
• Preheat the oven to 375°. Lightly oil a large baking or lasagna dish.
• Dip out about ½ cup of the liquid from the sautéed mushrooms and pour it into the prepared baking dish.
• Cover the bottom with a layer of lasagna noodles arranged close together.
• Evenly spread on half of the pumpkin mixture.
• Spoon on about a third of the sautéed mushrooms and sprinkle with ½ cup of fetta.
• Add a second layer of noodles followed by the remaining pumpkin mixture, another third of the sautéed mushrooms, and ½ cup of fetta.
• Finish with a layer of noodles thoroughly moistened by the last third of the sautéed mushrooms.
• Evenly sprinkle on ½ cup of fetta and top with the grated pecorino.
• Cover and bake for 50 minutes. Uncover and bake for an additional 10 minutes, until the lasagna is bubbly, the noodles are tender, and the top is browned.
• Remove from the oven and let stand for about 10 minutes before serving.

Serve and enjoy with a green salad and crusty bread and good company.

The Absolutely Best Fruitcake for the Festive Season #271

Meanderings of a Domestic Goddess

Hello everyone,

As the celebration season is very rapidly approaching, it is time to turn to thoughts of a festive cake for friends and family. This is a great recipe that works well for when guests drop by, or for dessert served with a really good drop of port. This cakes lasts well and improves on storing, so if you can keep it away from prying fingers, it’s good to cook it in November for a special treat in December.

Preparation Time: 30 minutes (plus soaking) 

Cooking Time: 2-3 hours


500g Raisins 
250g Pitted Prunes, chopped 
250g Pitted Dates, chopped 
125g Sultanas 
125g Currants
200g Glace Cherries or use cranberries for a different taste. 
1½ cups rum (or brandy) 
250g butter, cut into small pieces 
1 ½ cups dark brown sugar 
1 tablespoon vanilla essence 
4 x eggs 
200g dark chocolate 
½ cup apricot jam 
½ cup apricot nectar 
2 cups plain flour 
½ cup self raising flour 
2 teaspoons of cinnamon
1 teaspoon of ginger powder 
1 teaspoon of garam masala 
Extra rum or brandy for finishing.


1. Mix the dried fruit in a bowl and add 1½ cups of the rum (or brandy) and leave overnight. You can add nuts at this stage if you want- try walnuts, pecans, macas and almonds all chopped finely, about 1 cup in total.
2. Line a 23 cm deep round cake tin (or a square one or a heart one) with a double layer of baking paper on sides and base. Wrap outside of tin with a double thickness of brown paper or some thinnish cardboard (like a cornflakes packet) and tie with string or secure join with a paper clip or stapler. 
3. Heat oven to 160°C. 
4. Beat butter sugar and vanilla until creamy, then beat in the eggs one by one, beating well. 
5. In the bowl where you have let the fruit sit overnight- add the flours and the spices to the fruit and mix slowly by hand.
6. Add the butter and egg mix to the fruit and mix well- by hand. 
7. Melt the chocolate in a small saucepan over simmering water, or in the microwave oven for about 2 minutes (it needs to be melted and smooth), and then stir in the apricot jam and nectar and pour over the fruit mix. Stir in- by hand. 
8. Tip the cake mixture into your prepared tin. Smooth the top and tap the pan firmly against the work top to settle contents and remove air holes. The cake does not have much ‘rise’ in it so almost fill the pan to the top.
9. Bake for 2 ½ - 3 hours (don’t rush this and don’t use fan forced on your oven setting) until a skewer test comes out clean. Remove from the oven, leave in the tin (take the cardboard off the outside), wrap in some old clean towels.
10. After three hours, keep the cake in the tin and use a skewer and put lots of holes in the top of the cake, carefully spoon at least 2-3 tablespoons (more like the best bit of a cup if you are game) of rum or brandy into the holes, wrap in towel and leave overnight. 
11. Cake may be wrapped in plastic film or foil and stored in an airtight container in the fridge for many months.


Ginger Bread Biscuits (Kurt’s all time favourites with hot tea) #269

Hinterland Domestic Goddess

Hi Hinterlanders,


I’m about to have a short break, so in this edition I’ve given a few recipes that are absolutely essential for holidays. It is October already and the silly season will be here in no time, so here are some of the tried and true recipes that will be in use at our house for the holidays. Remember, the secret to every great dish, is a calm approach and a sense of adventure and fun.

These simple biscuits make an excellent and very much appreciated gift for friends, workmates or family. This recipe will make a big batch so you have plenty to share around.

180 grams honey
270 grams caster sugar
180 grams golden syrup
180 grams soft butter
20 grams cinnamon
20 grams ground ginger
20 grams ground cloves
50 grams crystallised ginger
60 mls. milk
2 eggs
1kilo of self-raising flour

1. Pre-heat oven to 200 degrees Celsius. Line biscuit trays with baking paper.
2 Beat together the honey, caster sugar, golden syrup and butter. It is best to use an electric beater. Add spices and ginger and stir through. Mix together the milk and eggs and fold into mixture alternately with the flour.
3 On a lightly floured surface or between sheets of baking paper, roll out the dough to 1cm thickness. Cut out biscuits with a biscuit cutter (use shapes to make it interesting) and place on trays, leaving room for spreading. If desired the biscuits can be brushed with egg wash and sprinkled with raw sugar (but it isn’t necessary).
4 Bake about 20 minutes or until golden brown. Remove and cool on a wire rack before storing in an airtight container.

Chicken Braised with Figs, Honey & Vinegar

This is a great recipe for a family dinner or a special occasion. It is light enough for summer eating. (serves 4)

• 4 large chicken marylands, jointed
• 1 red onion chopped

• 6 - 8 smyrna figs

• 2 dessert spoons honey

• 2 teaspoon chopped lemon thyme

• 2 sprigs of rosemary

• 1/2 stick cinnamon

• 1/2 cup chicken stock

• 1/2 white wine

• 2 tablespoons sherry vinegar / good quality white wine vinegar 

• Zest of a whole lemon, peeled into strips with vegetable peeler

• Ask your butcher to bone the Marylands or do this yourself by cutting through the thigh and drumstick bone. 

• Pre-heat oven to 180C. 

• Chop onion roughly and fry and when translucent add the chopped figs with a little olive oil and heat through. 
• Then lay the onions and figs in an ovenproof dish; add half the vinegar then place Chicken Marylands into the dish along lemon thyme, 1 sprig rosemary stripped, and peelings of lemon zest. It is important to cook in a shallow tray so that the honeyed chicken is almost in line with the sides of the dish.

• Sprinkle over the rest of the vinegar, and add half cinnamon quill. 
• Pour ¼ cup of wine and ½ cup of stock over the chicken. 
• Season with sea salt. 
• Pull up a few figs so that they show through to the top, strip the second sprig of rosemary and distribute over the top and dribble the honey all over the chicken. 
• Roast for about 30 minutes at 180C, basting occasionally, remove from oven and leave to rest for 10-15 min before serving. 
• Strain off the juices and reduce to a syrupy consistency and pour over the chicken.
• Serve with grilled, or pan fried Semolina.

Llyr’s Vege Curry to feed many

This is a great recipe if you are having a party.

Cut up the following:
• Lots of peeled potatoes or peeled sweet potatoes chopped into largish chunks- 3kg
• A big lot of onions- 2kg
• At least 3 full knobs of garlic- yes I know it’s a lot but you need it
• A nice sized knob of ginger peeled and finely sliced
• Cauliflower- 1 large chopped
• Capsicum- 5 chopped into 10 cent sized pieces
• Carrots- 8 or 10 (optional but adds nice colour)

• Put a BIG heavy saucepan/pot on the stove and add about ¼ cup olive oil
• Add the onions and garlic and ginger and cook gently until softened. 
• Add at least 3 tablespoons of good quality curry powder or a bottle of PATAKs curry paste (choose according to the ‘heat’ you want), a dessert spoon of cumin and of coriander, and a good heaped teaspoon of garam masala,
• Gently fry some more and then add the potatoes once the nice curry smell is starting.
• Add all the other veges and water to barely go halfway up the height of the veges.
• Gently cook for 15 mins with lid on.
• Then add about 3 or 4 tins of cocoanut CREAM and a large tin of diced tomatoes and ½ cup of warm water that you have been soaking 2 tablespoons of tamarind paste in.
• Stir gently and simmer (lid off) until all is cooked. Turn off and let rest then reheat fully just before serving.
• Serve with papadams, roti and rice.

Devils’ Delight Brownies

These are the best brownies ever. Make them instead of dessert and watch your family and visitors swoon!!!

• 125 grams of good quality dark chocolate Cooking is fine but make it good quality)
• 1/4 cup margarine
• 1/4 cup sugar
• 2 eggs, slightly beaten
• 1 teaspoon vanilla
• 1/2 cup SR flour
• 1/2 cup chopped nuts- pecans, walnuts, or pistachios.

Cream Cheese Topping:
• 125 grams of cream cheese, 
room temperature
• 1/4 cup sugar
• 1 egg
• 1 tablespoon SR flour

• Melt chocolate and margarine in a heavy based saucepan very low heat or in a double boiler. Remove from the heat.
• Stir in the sugar.
• Add eggs and vanilla stir until completely mixed. 
• Mix in flour until well blended and stir in nuts. 
• Spread in greased and floured 8-inch square pan (lined with baking paper if you have it is easier and less messy) and set aside.
• Mix the cream cheese, sugar, egg and flour until smooth- use a mixer or a food processor. 
• Spoon this mix over brownie batter mixture in pan, swirl in with knife to make a “marble” pattern. 
• Bake at 350° for about 30 minutes or until wooden pick inserted in center comes out almost clean. 
• Cool in pan on a rack; cut into squares and dust with icing sugar to serve. 
• If you are going to store these (I never have any left once everyone hears I am making them), store them in a sealed container in a single layer in the fridge. Bring out and sit on the bench for 20 minutes before serving.

Finally, be safe and happy for the rest of 2011 and I’ll talk to you again in 2012.

Liam’s Lunchtime Lakes #267

Hinterland Domestic Goddess

Hi Hinterlanders, here is a quick lunch or a friendly supper. Liam is a young relative of mine, oops, he’s grown up since he gave me this recipe. His mum often let him loose in the kitchen to create this for the family.


1 or 2 potatoes (grated)
1 onion (finely chopped)
1 egg
1 tablespoon plain flour
Salt and pepper to taste


Mix everything together in a bowl. Heat some olive oil in a pan and place large spoonfuls of mixture into the hot oil. Cook until brown each side and nice and crispy- make sure you drain them well and keep them piping hot in the oven while you cook the whole batch. Nice with tomato and onion gravy, or sweet chilli sauce and sour cream.

Connor B Fitz

Ginger Bread Biscuits #255

Meanderings of a Domestic Goddess

Winter is really time to indulge in a warm drink and a biscuit- morning, noon and night!! The simple pleasure of having a warm drink (in my case a cup of tea), and a biscuit can refresh and give the energy to approach a difficult task with renewed vigour. These simple biscuits also make an excellent and very much appreciated gift for friends, workmates or family. This recipe will make a big batch so you have plenty to share around.


  • 180 grams honey
  • 270 grams caster sugar
  • 180 grams golden syrup
  • 180 grams soft butter
  • 20 grams cinnamon
  • 20 grams ground ginger
  • 20 grams ground cloves
  • 50 grams crystallised ginger
  • 60 mls. milk
  • 2 eggs
  • 1kilo of self-raising flour


  1. Pre-heat oven to 200 degrees Celsius. Line biscuit trays with baking paper.
  2. Beat together the honey, caster sugar, golden syrup and butter. It is best to use an electric beater. Add spices and ginger and stir through. Mix together the milk and eggs and fold into mixture alternately with the flour.
  3. On a lightly floured surface or between sheets of baking paper, roll out the dough to 1cm thickness. Cut out biscuits with a biscuit cutter (use shapes to make it interesting) and place on trays, leaving room for spreading. If desired the biscuits can be brushed with egg wash and sprinkled with raw sugar (but it isn’t necessary).
  4. Bake about 20 minutes or until golden brown. Remove and cool on a wire rack before storing in an airtight container.

Try not to eat them all at once!

Pear, Prune and Walnut Chutney #254

Meanderings of a Domestic Goddess

Domestic Goddess

A few words about chutney and jams and of course, a recipe.

Have you ever had the most disappointing experience of ‘putting away’ some jam or chutney or other preserves, to go back a while later to find…..mould …..urrghhhhh.

I know, you were so clean and careful, but it is often the jars and the seals that let you down. The surefire way to prevent this is to ‘waterbath’ all jams, preserves and pickles after you have bottled them. Boiling water bathing is a simple method of ensuring that a good vacuum is established on your bottle and that the contents will not grow mould, fungi or any other unsafe greeblies….Essentially you immerse the bottles in a boiling water bath for a prescribed period of time. The jars seal with a vacuum removing any air and any potential for mould to grow.

I use ball mason jars which can be obtained in Australia from the Redback Trading Company via the internet ( The bottles have a lid with a rubber seal that when immersed in a waterbath as recommended, will give a very effective vacuum seal.

Some people waterbath using secondhand bottles with new lids to cut costs a little, and some people use the vacola bottling system, which is the most well known waterbath system here in Australia. Try garage sales and secondhand shops to source vacola kits and bottles.

To learn more about waterbath methods, please try the Ball Blue Preserving book available from the Redback trading Co (it is about $16.00 and is well worth the cost if you are going to use this method). There is also lots of information on the internet and in your local library about home preserving and jam and chutney making using the waterbath method.

Here’s the recipe for a tasty chutney. This one is good with meats and cheeses. I  love it on crackers with a good cheese and a glass of red wine.


2 onions, chopped finely
4 firm pears, diced finely
1 green apple, diced finely 
60g ginger, grated finely
250g pitted prunes, chopped
250g sugar
400ml cider vinegar (good quality works best)
200ml water
75g walnuts, chopped finely
1 teaspoon of garam masala

Put all ingredients in a heavy based saucepan, and stir over medium heat until the sugar is dissolved.

Bring to the boil, reduce heat and simmer for about 90 minutes, until the mixture has thickened and reduced by about half. Pour into sterilised jars and seal. Process in a boiling water bath for 20 minutes.

Makes approx 4 jars.

Home Made Pasta #253

Meanderings of a Domestic Goddess

Domestic Goddess

Hello hinterlanders, I have had the absolute pleasure of getting to know and cook with my daughter-in-law Tash, and we have discovered the joys ofhome made pasta. It is fun to make, easy to prepare and oh so much more tasty than the dried commercial pasta from the shop. Try making this with a friend, you can share the fun and making a floury flurry in the kitchen. Seriously though, two pairs of hands are better than one.

Ingredients and Equipment

4 fresh eggs
1-2 tablespoons of water
3 and a half cups of pasta flour or twice sifted plain flour
(For variation you can make half the amount of the flour semolina instead)
A good pinch of salt
Extra flour for rolling etc.
A pasta rolling machine, manual or automatic or some muscle and a good rolling pin.


Mix the eggs, flour and salt together using a dough hook on your mixer or by hand on the bench (yes on the bench in a messy pile without a bowl- this is the fun bit).

Slowly add the water until you get a firm dough. Knead for 2 minutes or until smooth.

Set aside to rest for 20 minutes. Open the red wine and sample.

Cut the pasta into 4 pieces and using one piece at a time feed through the pasta roller as directed. If you are going to to use a rolling pin, use a dusting of flour and roll out slowly, refolding the pasta at least 3 or four times before rolling to your final thickness. More red wine will be needed for the cooks.

Slice into the noodle size you want and hang the pasta to rest over a teatowel rack or the back of a chair. Have some more wine whilst cooking the sauces.

Put a large pot of salted water on to boil. Mmm, second bottle of red wine may be needed.

When boiling toss the pasta in and cook ONLY for 2 to 2 and a half minutes.

Drain and serve immediately with just about anything saucy (see below).

Our favourite toppings are; good tomato pasta sauce; ham, zucchini, onion, garlic, and mushrooms sautéed and finished with a splash of cream, oven roasted veges chopped small and mixed into the pasta with olive oil and pinenuts; and if you want cheese- top the pasta and sauce with a good soft romano or some aged parmesan.

Thank you to Tash for helping me re-discover the joy of cooking good simple pasta!

Sweet and Savoury – variety is the spice of life…#252

Ginger Macadamia Slice & Pleasing Pesto

Meanderings of a Domestic Goddess

Domestic Goddess

It is getting cooler and now the urge is to have something a little more substantial with the evening cup of tea, coffee or other beverage. The Ginger Macadamia slice is made with our locally grown nut and can be served in small squares so as not to damage healthy diets too much!

The hint of ginger complements the sweet syrup and macadamia flavour and is very satisfying. This is also a slice that ‘travels’ well so is a good one to prepare when you are wanting to make a special gift for your hosts or to take to a function.

For those of us who are not indulging in sweet treats try the Pleasing Pesto- it is a great addition to many foods.


125g butter, plus extra to grease tin 
1 cup caster sugar 
11/4 cups flour 
1 tsp baking powder 
2 tsp ground ginger

50g butter 
1 cup icing sugar 
2 tbsp golden syrup 
2 tsp ground ginger 
A pinch of garam masala if you want it a little more spicy
1/2 cup chopped macadamia nuts, lightly toasted

1. Heat oven to 160°C fan bake or 170°C ordinary. Grease a 17cm x 27cm slice tin with butter. Place butter and sugar in a bowl and beat with an electric mixer until pale and creamy. 
2. Sift flour, baking powder and ginger over the creamed mixture, then stir to combine. Press into the base of the prepared tin. Bake for 25 to 30 minutes then remove to cool. 
3. For the topping, place the butter, icing sugar, golden syrup and ginger 9and garam if using) in a saucepan over a medium heat until the butter melts. Bring to the boil for one minute. 
4. Pour topping over cooked base and scatter with chopped macadamias. Cut into squares while still warm.

Pleasing Pesto

My basil plants are truly excellent at the moment. I keep cutting lots off and they respond and grow immediately! So here’s a recipe to utilize the bountiful basil.

I love a low-fat version of pesto and this one has a bright, fresh taste and almost no fat. We never tire of eating pasta with pesto, and this recipe makes exactly the right amount of pesto for 500g of pasta. Pesto is also good as a topping for baked potatoes or fish, a dressing for steamed green beans or zucchini, a sandwich spread, and a flavoring for soups, stews, risottos, and omelets.

This pesto is suitable (and best) served immediately due to the tomatoes in the mix, but it will keep refrigerated for 3 or 4 days.

1 cup well-packed fresh basil leaves
1 cup chopped tomatoes 
1 garlic clove, pressed or minced 
1 tablespoon toasted pine nuts 
½ teaspoon salt

• First toast the pine nuts, spread them in a single layer on an unoiled baking sheet and bake in a conventional or toaster oven at 190 degrees for about 3 to 5 minutes, until just slightly deepened in color, or you can dry fry them in a frying pan on top of the stove- do not leave them unattended and keep them moving while you are toasting them this way.
• Rinse and drain the basil leaves. 
• In a blender or food processor, combine the basil, tomatoes, garlic, pine nuts, and salt and puree until smooth. 
• You may need to stop several times to scrape the sides of the blender or processor bowl with a rubber spatula.

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