Articles in Category: Recipes

Mango and Coconut Tapioca #234

Meanderings of a Domestic Goddess with Llyr Otto

Hello fellow hinterland dwellers,

eureka school

Seems every time we go to the grocery store it costs more and more, so now is the time to collect some recipes that are economical to make and delicious.

I thought today I’d give you the base recipe and some variations for a very old fashioned food that is a great snack, a good start at breakfast and is popular with the children (and adults) for a dessert - and it is more economical than ready made desserts treats!

Sounds too good to be true! The wonder ingredient is tapioca or sago. You will find these amazing little balls in packets in the dessert section of the supermarket, near the jelly crystals and custard powder. If you can’t find them ask the staff.

For a great tasting staple for breakfast or for a dessert or snack try my Mango Coconut Tapioca. This recipe makes enough for Kurt and I to have a bowl for breakfast for five days. You don’t need a big bowl as it is quite filling.

Take about a cup and a half of dry tapioca and put it in the top of a decent sized double boiler (put water in the bottom!).

Add 1000 mls of mango nectar and a tin of coconut milk or cream (I use lite). 
Some people add a half a cup of sugar but I leave it out as we don’t like it too sweet.
Add a vanilla pod if you have one or if not add a teaspoon of natural vanilla essence at the end of cooking.
Cook covered, slowly in the double boiler, stirring every 25 minutes or so. Top up with some water if it gets too thick during cooking, or if you want it really fruity add more mango nectar.

You will know it is cooked when the ‘balls’ have swollen and have lost their white colour and are very soft. The mix is now thick and creamy. This amount usually takes about an hour and a half. Store in the fridge.

Eat warm, cold, by itself, with sliced fruit on top or any way you like.


Instead of mango nectar use a tin of crushed pineapple and some pineapple juice.
Use passionfruit in with either pineapple or mango.
Add some apple pieces and some cinnamon, 2 tins of coconut milk, and 2 cups of water.
Mix 3 tablespoons of some good quality cocoa with water to make about 2 cups of fluid, use 2 tins of coconut milk.
Use half a cup of lemon juice, grated peel of 2 lemons and a half a cup of sugar. Make up the other fluid either with 2 tins of coconut milk or 800 mls of water (if you want a non creamy dessert).

Use your creativity and imagination and what is on hand!

Lovers Soup #233

Hello Hinterland Folk,



Well we have had some lovely weather, enough to want to try all those winter warmer foods that weren’t very appealing in the heat of summer.

Here is a super quick, super tasty soup that is great for quiet nights at home or when unexpected visitors arrive.

I call it the Lovers Soup- you both need to have it so the garlic won’t have any unexpected consequences for kissing!

aquarius signs

3 tablespoons of olive oil
6 large minced/chopped garlic cloves or less if you are not overly keen on garlic
8 cups of tomato juice, use tinned pureed tomatoes or better still get some cheap ones at the market and gently cook them and blend to make puree - see below*
1 tablespoon of sweet paprika (make sure you get sweet)
½ cup red wine or a dry sherry
Shaved parmesan cheese- shave it yourself.
Italian or curled parsley
Bread croutons

Sauté the garlic in the olive oil, taking care NOT to brown it. Stir in the paprika and sauté for another few minutes. Stir in the tomato puree and heat slowly, add the wine.
Simmer for about 10 minutes.

Just as you serve add the following to the top of each bowl of soup - salt and cracked pepper to taste, a handful of Italian or curled parsley, some toasted bread croutons, some shaved parmesan cheese and a dollop of sour cream or yoghurt.

Serve with fresh bread and good company or fresh company and good bread depending on how you are feeling.

Home Made Tomato Puree

Chop tomatoes; gently sauté with olive oil, cracked pepper, a little salt and a pinch of garam masala, then put lid on saucepan and gently cook for about ½ an hour over a very low heat - puree and store in freezer for another day.

Marmalade Tip #233

Phil Murray, Rosebank

I find that since moving to the area my home-made marmalade has tended to go mouldy when covered just with the thin plastic covers. The answer has been to re-use commercial marmalade jars that have the pop-up lid facility. After the hot jars have been sealed with the new marmalade, the lids contract as the jars cool, creating an excellent seal.

One of our major supermarket chains has marmalade in jars that are ideal for the purpose with nice wide lids. The marmalade is specially imported from Denmark, which is new to me, not only as a source of citrus but also of sugar and silica. The jars themselves are heavy and strong as obviously necessary for the unavoidable lengthy transportation. As a bonus, if sweetness is your criterion then the marmalade itself cannot be faulted. It is great to see business going to such trouble to get the best produce in the best containers from around the world.

The only problem for me is what to do with the Danish marmalade. Is it safe to compost it?


Devil's Delight Brownie #232

Meanderings of a Domestic Goddess with Llyr Otto


Hello Hinterland Dwellers,

I know I promised a chocolate cake recipe but I found a recipe I haven't made in a while and it combines the best characteristics of a chocolate cake with utterly rich brownies, so I've decided to go with this one.

These brownies need to be cut in small squares as they are VERY rich, but they will please everyone.

Devils' Delight Brownies

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 flouraquarius signs1/2 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 on 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 – it’s 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 with knife to make a ‘marble’ pattern. 
Bake at 350° for about 30 minutes or until wooden pick inserted in centre 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.

On the home front, here are some essentials to remember when using your fireplace or wood burner this year:

• Clean your chimney before the cold season really kicks off and make sure you have a secure fireguard to stop sparks and rolling logs.

• Use thick gloves and covered shoes when ‘playing ‘ in the woodpile to protect from snakes, spiders and splinters.

• Don’t use all the dryfall around your bush for burning in your fireplace- the bush critters need these logs to shelter in.

• Don’t throw your ash into the bush - it is much better to have a hole dug where you can throw it and where it can’t cause a fire. A good wet down helps too.

• If you have chooks, they will appreciate a hole with ash to dry bathe in. It will help them stay shiny and free from mites and fleas. It’s also wonderful entertainment to watch the ‘girls’ in their ‘ash bath’ beauty routine!

Llyr Otto


Baby Beetroot, Spinach and Feta Salad #231

Meanderings of a Domestic Goddess with Llyr Otto

Hello fellow hinterland dwellers, isn’t it nice that the cooler nights are closing in? Not that we have had much summer heat this year…

It’s time to have that last taste of salad before the call of comfort foods like fresh sourdough, soups and hearty vegetable stews are firmly on the horizon and I thought I’d list one here to tempt you.

First try this excellent baby beetroot, spinach and feta salad as a side dish or as a light lunch.

Pick up some fresh baby beetroot, get them as small as you can, golfball size is perfect. Wash them well and trim off the top and bottom. Wrap them individually in foil and bake in a slow oven for at least 1 hour. Remove them from the foil and leave to cool.

Assemble baby spinach leaves, some good feta crumbled and wedges of the beetroot on a platter. Sprinkle liberally with balsamic vinegar and cracked pepper to taste. Serve with fresh crusty bread and a good red wine.

I had a question from my daughter recently about how to resurrect a badly burned metal saucepan or baking dish. This one is a little messy and takes time but will work with an ample application of patience. Make a paste with bicarbonate of soda and vinegar, smear it thickly on the burned dish or pan and put the whole ‘icky’ lot out on the verandah for a couple of days. Bring it back in and put a little warm water in the pan and place on a low heat and simmer gently for about 20 minutes. Drain out and see how it looks. You may need to put some elbow grease in to get the last bits off. If it is still really crusted repeat the whole process again… it’s an involved process but a whole lot better than using the evil oven cleaner or throwing a perfectly useful pot out.

I’ll be contributing to the VJ regularly and next month I’ll include a recipe for a succulent chocolate cake.

Llyr Otto


Curried Potato Soup #227

Recipe from an old CWA cookbook, kindly supplied by Elizabeth B.

1 tablespoon oil 
2 leeks, sliced 
3 large potatoes, peeled & chopped 
2 teaspoons chicken stock powder 
half cup of cream 
2 teaspoons curry powder 
1 onion, chopped 
1 litre water 

salt and pepper to taste
Heat oil in pan, add curry powder, leeks and onions. Stir until vegetables are soft. Add potatoes, stock powder and water to pan. Bring to boil, simmer covered for about 25 minutes or until potatoes are tender. Blend mixture in batches until smooth. Return to pan, add cream, season with salt and pepper and heat through while stirring.
*Soup can be made up to 2 days ahead. Store covered in refrigerator.

Herbed Beer Damper #227

Recipe from an old CWA cookbook, kindly supplied by Elizabeth B.

3 cups self raising flour 
2 teaspoons mixed dried herbs 
375ml beer 
3 teaspoons sugar 

2 pinches of salt Combine dry ingredients and add beer. Mix and spoon mixture into a lightly greased bread tin and rest for 15 minutes. Bake at 180C for about 1 hour or until loaf sounds hollow when tapped on the base.

Russian Caramels #227

Recipe from an old CWA cookbook, kindly supplied by Elizabeth B.

400g can sweetened condensed milk 
125g butter 
3/4 cup brown sugar, firmly packed 
2 tablespoons golden syrup

Combine all ingredients in a heavy based pan. Stir over heat without boiling until butter has melted and sugar dissolved. Bring mixture to the boil, whisk constantly for about 8 minutes or until mixture is thick and dark caramel in colour. Mixture will leave the sides of the pan. Pour mixture into a lined, deep, square cake tin. Stand for 20 minutes. Mark into squares with greased knife. Cool. Refrigerate for 1 hour before removing from pan.

Crispy Felafels with a spiced cumin yoghurt #259

Meanderings of a Domestic Goddess

Hello Hinterlanders, This is a great summer meal or a bbq nibbly dish. All ages will love them and they will be asking for you do make some more! I always add more spice than is in the felafel mix, as it livens them up. Felafel mix can be found in most supermarkets and health food stores.

Main ingredients

2 cups of felafel mix
1 teaspoon ground cumin 
1 teaspoon ground coriander
½ teaspoon rock salt 
½ teaspoon black peppercorns 
1 cup parsley leaves, chopped finely 
½ cup each coriander leaves and mint leaves, chopped finely
1/3 cup (50g) sesame seeds 
2 cups of boiling water 
vegetable oil for deep frying or for shallow fry depending on your preference 
1 teaspoon of ground cumin 
1 cup of good greek yoghurt


1. Stir the chopped herbs and sesame seeds into the finely milled mixture. Add the boiling water and mix well. Cover tightly with two layers of plastic wrap and allow to stand for 20- 25 minutes or until the mixture is soft and all the water is absorbed.

2. Take 1 tablespoon of the mixture and roll, kneading and working the mixture well into a small slightly flattened ball.

3. Heat the oil in a large saucepan until hot. Cook 5-6 balls at a time for 2 –3 minutes or until a deep golden brown colour on all sides. Remove with a slotted spoon and drain on paper towel. Repeat with the remaining mixture. Season the falafels with salt and pepper and serve with the spiced yoghurt for dipping.

Spiced Yoghurt- Simply combine the yoghurt and cumin and refrigerate for an hour before serving with the crispy hot felafels.

Christmas Treats #260

Hinterland Domestic Goddess

Well it’s time to entertain, to catch up with friends and to show off your culinary skills. The secret to success is to keep it relatively simple and to have the ingredients on hand to create festive meals. I have assembled some sweet & some savoury treats in this issue to inspire you through the holiday season.

Best wishes to you all and enjoy the holidays…..

Leek and Chestnut Purses (with ginger and red pepper relish)

Serves 4 (3 purses each):

  • Purse â€¨2-2 ½ tbsp olive oil
  • 100g leeks, trimmed and finely chopped
  • 50g Arborio risotto rice
  • 30ml dry white vegetarian wine
  • 325-375ml light vegetable stock
  • 60g chestnuts (canned), roughly chopped
  • 2 tbsp soya cream or ordinary cream if you don’t want mind it
  • 300g filo pastry, cut into 24 x 12cm squares.

  • 1 large Roasted red pepper (deseeded & skinned) – chopped
  • 2 tsp fresh ginger, finely grated
  • pinch caster sugar (to your taste)
  1. Pre-heat oven to 200 degrees
  2. Heat 1 tbsp oil in a pan, lightly fry leeks until soft and golden. Stir in rice – coat well. Add wine, bring to boil. Add 175ml stock, enough to cover rice. 

  3. Cover pan, simmer until liquid’s absorbed.

  4. Add 175ml stock and chestnuts, bring to boil, cover and simmer for 10-12 mins until rice is cooked. 

  5. Stir in cream, season well. Set aside. 

  6. Lightly brush one filo square with oil, place another on top to form an eight pointed star and brush the tips. 

  7. Place 2 tsp of mixture in centre, pull up edges of star to form a purse. Repeat until 12 made. 

  8. Bake on a tray for 15 mins until golden.

  9. For relish: Mix pepper, ginger and sugar, blend well. For finer sauce, add water and sieve. Serve relish with each portion of purses.
Sweet Rosemary Roasties

Serves 4

  • 1 ½ kg potatoes
  • 4tbs maple syrup
  • 4tbs olive oil
  • 3 large sprigs rosemary, very finely chopped.
  1. Preheat oven to 200 degrees
  2. Peel the potatoes, cut into small chunks. Put into boiling salted water, return to boil and cook until beginning to soften. The inside should still be slightly firm. Drain.
  3. Mix the remaining ingredients together in a large bowl. Tip in the cooked potatoes (which can be hot or cold) and gently toss them in the dressing.
  4. Tip the coated potatoes, and any remaining dressing, onto a large non-stick baking tray and spread out into a single layer. Bake for about 30 minutes until a mottled golden colour, when they will be slightly crispy. Cook for longer if you want them crispier.
Feta Cheese Puffs

Makes about 22 puffs.

  • 150g feta cheese, crumbled
  • 3 spring onions, cleaned and finely chopped
  • 2 tsp lemon juice
  • freshly ground black pepper
  • 350g puff pastr
  • 1 free-range egg.
  1. Mix together the feta cheese and spring onions,
  2. add the lemon juice and season with black pepper.
  3. Roll out the pastry and cut into rounds with a pastry cutter. 

  4. Brush each round with beaten egg and place a teaspoonful of feta mixture in the centre of each one. 

  5. Fold the two sides together to form a miniature pasty shape.
  6. Lay on a baking sheet and brush the upper side with beaten egg.
  7. Chill for 10 minutes.
  8. Bake in a preheated oven 200 to 220 degrees for 10-15 minutes until puffed and golden.
  9. Allow to cool before serving.
Spinach, Peanut & Lime Rolls

Makes 20.

  • 3 tbsp desiccated coconut
  • 2 tsp lime pickle
  • 175g spinach, trimmed
  • 1 tbsp oil
  • 1 clove of garlic, crushed
  • 1 inch piece of ginger, peeled and grated
  • 100g beansprouts
  • 100g whole unsalted peanuts
  • 10 sheets file pastry
  • oil for brushing.
  1. Lightly toast the coconut by placing in a non-stick frying pan and stirring until just golden.
  2. If the lime pickle has large lumps of lime in it, either chop or blend in a food processor. 

  3. Tear the spinach leaves roughly if large or leave whole if small.
  4. Heat the oil in a large pan or wok and add the garlic and ginger. 

  5. Stir fry for a minute, then add the beansprouts and cook for a minute.
  6. Add the spinach and stir until just wilted.
  7. Remove from heat and add peanuts, coconut and lime pickle.
  8. Allow to cool.
  9. Working with one sheet of pastry at a time, keep the remaining sheets covered under a damp cloth. brush a sheet of filo with oil and cut lengthwise into two. 

  10. On the right-hand side of the pastry, place a teaspoonful of mixture on each half.
  11. Fold the sides in and roll up into little spring roll shapes.
  12. Place on a baking tray.
  13. When all the rolls are done these may be stored in the fridge for a couple of hours, or overnight, until ready to cook. 

  14. Bake in a preheated oven for 5-7 minutes until the pastry is golden brown.
  15. Leave to cool slightly and serve.
Chestnut Cheesecake

Makes 8 servings

Ingredients for the base
  • 4 ounces (2 cups) plain biscuit crumbs
  • 125gms stick butter
  • 1 heaped tablespoon sweetened chestnut purée
Ingredients for the cheesecake
  • 2 cups cream cheese
  • 3/4 cup superfine sugar
  • 3 eggs
  • 3 egg yolks
  • 3/4 cup sour cream
  • 1 teaspoon lime juice
  • 1 tspoon vanilla extract
  • 1–2 tablespoons rum
  • 1 cup sweetened chestnut purée
Ingredients for the Syrup
  • 1/3 cup water
  • 1/4 cup rum
  • 1 tablespoon sweetened chestnut purée
  • 1/4 cup superfine sugar
  • 1 tablespoon butter
  1. 1. Preheat the oven to 350°F, and put the kettle on to boil.
  2. For the base, process the biscuits, butter and heaped tablespoon chestnut purée until like fine crumbs. Press the mixture into the bottom of a 9 inch spring form pan and place in the fridge while you make the filling.
  3. Beat the cream cheese until smooth and add the sugar. Add the eggs and egg yolks, beating them in one by one until they are incorporated into the cream cheese and sugar. Pour in the sour cream, lime juice, vanilla extract and rum, and beat again until smooth and creamy. Finally fold in the sweetened chestnut purée. Don’t worry about making a fully integrated mixture: smooth cream cheese with grainy streaks of chestnut is just fine.
  4. Line the outside of the springform pan containing the crumb base with a good wrapping of plastic wrap, so that the whole of the bottom and sides are enveloped in plastic. Do the same with aluminum foil, covering the layer of plastic wrap to make a very watertight casing. Stand the springform, thus covered, in a roasting pan and pour in the chestnut filling. Once that’s done, pour water from a recently boiled kettle into the roasting pan to come just over an inch up the side of the pan (the plastic wrap will make it bob up and down a bit) and place in the oven to cook for an hour.
  5. When the cheesecake’s ready it should be just set on top with a hint of wobble underneath; it certainly carries on cooking as it cools. Take the cheesecake out of the roasting pan, take off the foil and plastic wrap and let the cheesecake cool on a rack. Refrigerate at least 4 hours before unmolding and leaving it to get back to room temperature. If you need to unmold it long before you want to eat it then just sit it on its serving plate in the fridge until about 20–30 minutes before you want to eat it. You can make the syrup in advance but do not pour over until the actual point of serving.
  6. You just put all of the syrup ingredients into a saucepan and melt together. Let the syrup boil gently for 10 minutes, then cool to just warmish before criss-crossing the top of the cheesecake with it.
Filo Baskets

You will need patty tins, which are available in trays of 12.

  • 4-5 sheets of filo pastry
  • 2-3 tbsp light vegetable oil.
  1. Brush one sheet of filo pastry lightly with oil and cut into 2.5 inch squares.
  2. Take one square and overlap with another square placed diagonally on top.
  3. This means you end up with 8 points like a star.
  4. Press this shape gently into the patty tins until all the trays are filled up.
  5. Bake in a preheated oven at l90-200 degrees for 7-10 minutes until golden brown. Allow to cool and store for up to a week in an airtight container until ready to use.
Ambrosia Macaroons
  • 1/2 cup unsalted butter, room temperature
  • 3/4 cup sugar
  • 1/8 teaspoon salt
  • 2 teaspoons finely grated orange peel
  • 3 large eggs
  • 680 grams sweetened flaked coconut (about 6 cups firmly packed)
  • 170 grams bittersweet chocolate, melted
  1. Position rack in center of oven; preheat to 325°F.
  2. Line 3 large rimmed baking sheets with parchment.
  3. Using electric mixer, beat butter in large bowl until smooth. Add sugar and salt; beat until blended. Beat in orange peel, then eggs, 1 at a time.
  4. Mix in coconut.
  5. Drop batter onto sheets by tablespoonfuls, spacing 1 1/2 inches apart.
  6. Bake macaroons, 1 sheet at a time, until golden on bottom and browned in spots, 25 to 30 minutes.
  7. Cool completely on sheets.
  8. Using fork, drizzle chocolate over macaroons.
  9. Chill on sheets until chocolate is firm, about 30 minutes.
Sweet Onion & Thyme Tartlets
  • 25 filo baskets (see recipe)
  • 2 tbsp oil
  • 225g shallots, finely chopped
  • 3 tbsp apple juice
  • 4 tsp chopped sun-dried tomatoes
½tsp fresh thyme, or a pinch of dried thyme
  • salt and pepper
  • 25 sprigs of thyme, to decorate.
  1. Heat the oil in a non-stick frying pan and sweat the shallots gently until softened.
  2. Add the apple juice and continue cooking until all the liquid has evaporated. 

  3. Add the chopped sun-dried tomatoes and stir in along with the thyme.
  4. Add salt and pepper to taste.
  5. To serve, place a teaspoonful of the cooled mixture into each filo basket.
  6. Decorate with a sprig of fresh thyme.
Chocolate Glazed Chocolate Tart

Makes 8 to 10 servings

For crust:
  1. 10 chocolate biscuits (not chocolate-covered), finely ground (about 1 cup)
  2. 5 tablespoons unsalted butter, melted
  3. 1/4 cup sugar
For filling:
  • 1 1/4 cups heavy cream
  • 250 grams bittersweet chocolate (not more than 65% cacao if marked), chopped
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
For glaze:
  • 2 tablespoon heavy cream
  • 60 grams bittersweet chocolate, finely chopped
  • 1 teaspoon light corn syrup
  • 1 tablespoon warm water
  1. Preheat oven to 350°F with rack in middle.
  2. Stir together all ingredients and press evenly onto bottom and 3/4 inch up side of tart pan. Bake until firm, about 10 minutes. Cool on a rack 15 to 20 minutes
  3. Bring cream to a boil, then pour over chocolate in a bowl and let stand 5 minutes. Gently stir until smooth. Whisk together eggs, vanilla, and salt in another bowl, then stir into melted chocolate.
  4. Pour filling into cooled crust. Bake until filling is set about 3 inches from edge but center is still wobbly, 20 to 25 minutes. (Center will continue to set as tart cools.) Cool completely in pan on rack, about 1 hour.
  5. Bring cream to a boil and remove from heat. Stir in chocolate until smooth. Stir in corn syrup, then warm water
  6. Pour glaze onto tart, then tilt and rotate tart so glaze coats top evenly. Let stand until glaze is set, about 1 hour.
  7. Make the night before and put the glaze on just before serving. Yum!!!!

Guacamole Mixture (Vegan) #261

Hinterland Domestic Goddess

Some simple fare after Seasonal excesses …

Hello Hinterlanders. Well summer warm weather is here and many are feeling the after effects of eating drinking and being merry over the seasonal celebration period.

Time for some simple fare to tempt jaded palates…. Here’s one that can be used for a relaxed meal or for a tempting snack on the weekend. Try serving the completed guacamole with fresh bread, vege sticks, and some freshly squeezed juice or iced herbal tea. Mmmm perfect!

This ‘pre advocado’ guacamole mix makes a large quantity. It will keep in refrigerator for at least 2 weeks or indefinitely if frozen. Freeze in small portions right for use with one avo. 

You need about 2-3dessertspoons of this mixture for each medium sized avocado.

100 gm white onion 
70 gm spring onion 
50 gm parsley 
200 gm capsicum 
150 gm tomato 
3 hot chilli 
30 gm salt (I use slightly less) 
150 lemon juice

Mince or process all ingredients, mix well. Pack into small containers and freeze for extended storage.

To make guacamole, scoop flesh from a medium sized avocado into a bowl.

Mash and add 11/2–2 dessertspoons of mixture.

Serve topped with chopped spring onion and diced tomato.

Just Plain Old Rice… #244

Meanderings of a Domestic Goddess

VJ 244

This traditional dessert is found, with variations, in French, English, Mediterranean, Middle Eastern and even some Pacific cuisines.

Rice is a staple, and a small amount can stretch a meal to feed many mouths, and also with the combination of a few other ingredients can make a dessert fit for young and old alike.

The cold nights we have had recently have drawn me to prepare baked rice, but it is not just for dessert. Try it for breakfast, or as a hearty snack. For those of you who do not use dairy products, this recipe can be used with soy or any other non-dairy milk. If I use soy I increase the flavourings slightly.

Preparation Time: 5 minutes Cooking Time: 3 hours


(for a big casserole dish)

• 1 cup Round Rice (Arborio is best)
• 4 cups of milk or other non-dairy milk like soy, rice or oat milk
• 1/2 cup sugar
• 2 tablespoons butter - optional, but does make it more creamy
• 1 vanilla pod, seeds scraped (or 1 teaspoon of natural vanilla extract)
• 1/2 teaspoon of cinnamon or a cinnamon stick about 4 cm long.
• 1/4 teaspoon nutmeg
• Cooking spray or butter to grease the baking dish

How to Make It:

• Preheat oven to 160 to 170 degrees.
• In a bowl, gently stir together milk, rice, sugar, butter (diced), spices and vanilla (cut pod in half lengthwise and scrape out small seeds or use extract).
• Grease the bottom and sides of the baking dish and pour in rice mixture. Put the dish in a large baking pan and fill the pan with warm water up to about half of the height of your baking dish. This is called a ‘bath’
• Put in oven (carefully) and let cook for 3 hours.
• About every thirty minutes, using a spoon, break the crust (which forms on top as cooking) and push down into pudding. This adds an excellent texture when served.
• Remove from oven and let cool off a little. Serve warm or cold (refrigerated). 
• If you used the cinnamon stick remember to tell those eating the rice to watch out for it.

Variations for Rice Pudding Recipes:

Same as above… plus…

• If you want to spice things up a bit, or if you are looking for a touch of elegance, add a little rum or brandy on top, right before serving.

• Or add ¾ cup of mashed pumpkin to the mix for a creamy pumpkin pudding.

• Add green apple pieces (fresh or dried), raisins, apricots or mixed dried fruit to the mix if you feel like a little variation.

• If you want an exotic Indian type influence, add 1/4 teaspoon of garam masala, and use brown sugar.

Happy Cooking!


Lazy Girl's 10 Minute Bread

Village Journal #307

Lazy Girl's 10 Minute Bread


This easy bread only takes 10 minutes over your time over a 24 hours because you let the ingredients do all the work.


• 375g plain flour, plus more for dusting • 1 tsp salt
• 1/4 tsp active dry yeast
• 1 1/2 cups + 2 tbsp. water


Lazy Girl's Blender Marmalade

Lazy Girl's Blender Marmalade


6 oranges, grapefruits or 6 lemons (or any combination up to 1kg weight) 

1 kg sugar


Wash the fruit well cutting off any blemishes.

Cut into quarters and remove pips, if you cut the quarter in half it makes it easier to remove the pips. Get out as many as you can but don't worry if you miss a few. They can stay in or you'll be able to see them and scoop them out as its cooking.

Place all the fruit (skin & all!) into the food processor and chop until reasonably fine, you can adjust the consistency at this stage based on your own preference.

Boil with the 750g of sugar, stirring occasionally with a wooden spoon, for about 20 minutes. Taste as its cooking and if it's too bitter add up to another 250g of sugar until it's the way you like it.

Remove from heat and fill your sterilised and heated jars
 (about 4 standard jam jars). 


Devour on crumpets or some Lazy Girl's 10 Minute Bread recipe from the June edition of the VJ. Enjoy!

Lazy Girl's Healthy Banana Oat Cookies


  • 2 large, very ripe bananas
  • 1 cup rolled oats


Optional flavour boosters

  • pinch of sea salt
  • 1 tsp vanilla extract
  • 1/2 tsp ground spices (e.g., cinnamon, cardamom, ginger, mixed spice)
  • sultanas, chocolate chips, cranberries, walnuts ... really whatever takes your fancy!


Preheat oven to 180C. Line a baking tray.

In a medium bowl, mash the bananas with a fork until almost no lumps remain. Stir in the oats until well-blended and let mixture stand for 5 minutes. Mix in any other ingredients you've chosen.

Drop a heaped tablespoon onto the baking sheet about 1 inch apart (they don't really spread).

Bake in preheated oven for 13 to 15 minutes until golden brown and firm to touch at the centre. Transfer to cooling rack and cool completely.


Enjoy with a cuppa straight out of the oven or store in an airtight container at room temp for up to 2 days or in the fridge for up to 1 week.

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Advertising Person 

The Village Journal seeks someone to help obtaining new advertising for future editions.

Remuneration is on a commission basis. 

The ideal candidate would have:

  • Confidence and Vibrance to represent the VJ to potential advertisers
  • Ability to build and maintain customer      relations
  • The capacity to work autonomously as well as be a team player.
  • The organisation to work to a deadline
  • Must be computer literate or prepared to learn fast

If you think you may have these skills and more contact the editor