Stuffed Chipotle Meatballs

Greek Easter always leaves a trail of red dyed eggs – and its such a shame to waste them
I found this recipe which I found very interesting – love Greek meatloaf stuffed with boiled eggs baked in tomato sauce and this seemed a perfect variation to try
I am a sucker for recipes that are passed down from family to family so had to give this a go.

chipotle meatballs


• 500gm ground beef
• 1 egg
• 1 tablespoon uncooked long-grain white rice
• 1 teaspoons salt
• 1/2 cup finely diced onion
• 3 hard-boiled eggs, cut into quarters
• 1 1/2 cups chicken stock
• 1 cup tomato passatta
• 2 canned chipotle chiles in adobo sauce
• 1 garlic clove, minced
• 1 bay leaf
• 3 tablespoons chopped fresh coriander



Anzac Biscuits

Anzac Biscuits have become a tradition in Australia on Anzac Day

All recipes basically contain plain flour, sugar, oats, golden syrup, boiling water, sodium bicarb, butter and coconut. The same ingredients and the quantities changed here and there – many try to add their own ingredients and this is great but then I don’t believe they can be called Anzac biscuits.

The only acceptable variation to me is whether they are chewy or a firmer biscuit.This year I made Bill Grangers recipe which makes the more chewy biscuit

anzac biscuits web


Fig and Hazelnut Cake

For lovers of fresh figs and owners of a fig tree – cannot tell you how scrumptious this cake is – taken from Billl Granger’s book “Holiday”




Raspberry Trifle

tipsy raspberry trifle

tipsy raspberry trifle


Gingerbread Brownies



gingerbread brownies - web


Banana Cake with Caramel Icing

2015-02-17 17.14.06


60g butter, softened
1 cup sugar
1 egg
3 medium over-ripe bananas mashed
¼ cup warm milk
1 teaspoon bicarbonate of soda (baking soda)

1 tspn baking powder
1 1/2 cups plain flour
1 teaspoon vanilla essence

Pinch salt

Caramel icing
1 tbspn butter
1 cup brown sugar

2 tablespoons milk
1 teaspoon vanilla essence


Preheat oven to 180C.

Grease and line a 20cm x 10cm loaf tin with baking paper – hang the paper over the sides of the tin

Using an electric mixer, cream butter and sugar, vanilla and salt in a large bowl until white and fluffy. Add half of the warm milk to help dissolve the sugar

Beat in egg, then massaged banana until evenly combined.

Sift in the flour, bicarb and baking powder and fold in remaining milk. Stir gently until smooth.

Pour the batter into the prepared loaf tin and baked at 180C for 40 – 45min until a skewer inserted comes out clean.

Leave in tin for 10 minutes, and then transfer cake to a wire rack to cool.
Caramel icing

Combine butter, milk and brown sugar in a saucepan over low heat, stirring until the sugar dissolves (about 2-3 minutes). Bring to boil then reduce heat and let it simmer for exactly 5minutes. Remove from heat and add the vanilla. Beat with wooden spoon until thickened slightly the spread quickly and generously over the cake.


This recipes was taken from Merle Parrish’s Cookbook


Merle's Kitchen


Ham and Artichoke Lasagne

Bill Granger is one of my favorite chefs so when I saw him on the morning show on TV this morning making this lasagne I had to stop and watch. Well it wasn’t long before I was off to the supermarket to get the few ingredients to make this wonderful dish. Unfortunately Buffalo mozzarella is hard to find on the spur of the moment and the one I did find was $11.00 for about 100gm so quite expensive (as you need  of these) – I settled for the less expensive bocconcini and it still tasted great.

I love these simple recipes and he mentioned you can leave the artichokes out, add spinach, substitute prosciutto for the ham etc etc


Bills ham and artichoke lasagne



500-600ml bottled passata
1 packet fresh lasagne sheets – hint -*quickly dip in cold water before using
220g sliced good-quality cooked ham
1-2 tub bocconcini balls , torn
3 tablespoons freshly grated parmesan cheese
400g can good-quality artichokes drained and squished


Preheat the oven to 200°C.

To assemble the lasagne-

Season the passata with salt and spoon a small amount into the base of a 20cm x 30cm ovenproof dish.

Cover with a layer of lasagne sheets,
Spoon over one-third of the remaining passata, then half the ham slices, 1/3 of the bocconccini balls and 1 tablespoon Parmesan.

Cover with another layer of dipped lasagne sheets then top with half the remaining passata, all the ham, 1/3 of the bocconccini balls and 1 tablespoon Parmesan.

Add the final layer of lasagne sheets. Scatter the artichokes over the top and spoon over the last of the passata, bocconccini and Parmesan.

Bake for 30 minutes, or until the cheese is bubbling and golden.



The recipe comes from his latest book “Bills Italian Food”


Bill's Italian Food


Jam Doughnuts

Every time I see pictures of Jam Doughnuts I promise myself I will make them but rarely do I keep my resolve. My memories go back in time when as a young girl my father would take me to Victoria Market and indulge me in a bag of jam doughnuts from the Doughnut Van.  This doughnut van is still parked outside the market selling doughnuts and still as delicious as ever

This recipe was taken from Bill Grangers book and I have to say was as close as I could get to the doughnuts from the marketjam donuts


1 cup warm water

2 x 7gm sachets dried yeast

3 1/2 tblspns castor sugar

220gm butter

5 eggs

1 tspn salt

450gm plain flour


Vegetable oil for frying

1 cup castor sugar

2 tspns ground cinnamon

Raspberry jam


Place water, 1 tspn of the sugar and yeast in a bowl and mix to combine. Leave in a warm place for 10mins or until foaming.

Beat remaining unsugar and butter till creamy. Add eggs one at a time beating well after each addition

Add the yeast mixture flour salt and beat well with a wooden spoon until smooth

Cover with plastic wrap and leave in warm place for  11/2-2 hrs  until doubled in volume

Punch the dough down, remove from the bowl, wrap in plastic and refrigerate for 3 hours or preferably overnight

Turn out half the dough onto floured board and pat out to 3cm thickness. Use a 5cm cutter and cut out rounds of dough then roll these into balls. Repeat with remaining dough

Pour oil into fryer until 6cm deep, heat oil to 175C or until a little bit of dough dropped in oil floats to surface. Fry in batches. Remove with slotted spoon – be careful not to overcrowd the pan

Drain on wire rack

Mix sugar and cinnamon and roll doughnuts to coat. Use piping bag to pipe jam in centre of donuts

Serve immediately


Makes 16


Simply Bill


Fruitcake and Eggnog Cheesecake

This was the family dessert for Christmas this year – it looked magical – tasted good too
I had my doubts about using the fruitcake for the base and was not really keen to use store bought cake – and didnt want to waste my home cooked Xmas cake if it didnt work out – hoewever I put my trust in AWW and forged haead – it worked

egg nog cheesecake_1


  • 350 g fruit cake, chopped into 1cm slices
  • 750 g cream cheese, softened
  • 300 g sour cream
  • 1 tsp vanilla extract
  • 1/4 cup, 60ml brandy
  • 1/2 tsp nutmeg, ground
  • 2 cups, 440g caster (superfine) sugar
  • 3 eggs
  • 1 cup, 250ml water
  • Slices of fruit to top the cheesecake, such as orange segments, grapefruit segments, strawberry halves and kiwifruit slices


Preheat the oven to 180ºC, 160ºC fan forced. Line the cheesecake pan with parchment paper.

Arrange the fruit slices evenly across the base of the pan. Place the pan in the oven and bake for 10 minutes or until the slices seem slightly browned.

egg nog cheesecake_0092

Reduce the oven to 150ºC, 130ºC fan forced.

Place the cream cheese, sour cream, vanilla, brandy, nutmeg and half of the sugar into the mixing bowl. Beat until smooth.

Add the eggs one at a time and beating in until just combined.

Pour the cheesecake mixture into the pan. Place in the preheated oven to bake for 45 minutes, or until it is just set.

Turn off the heat and open the oven door. Leave the cheesecake in the oven with the door open slightly until cooled.

Cover and place in the refrigerator overnight.

Create a toffee topping the next day.

Pour the remaining sugar and water into a heavy based saucepan. Heat over high heat, stirring until the sugar dissolves.

Reduce the heat to a simmer for another 10 minutes without stirring. When it turns golden brown, it’s ready, so remove from the heat.

Arrange the fruit slices across the cheesecake top. Drizzle the toffee over the fruit. Once it sets, the cheesecake is ready to serve

 egg nog cheesecake_0094

 PS – I had fun doing the spun sugar however I put it in the fridge and it all turned to to sticky liquid…oh well!!

“Eggnog and fruit cake cheesecake” adapted from The AWW, Classic Christmas

See the book here

The AWW Christmas Collection



Golden Syrup Chocolate Cake with Fudge Icing

I could not resist making this cake a few weeks ago now – it was taken from the Australian Womens Weekly August 2012 and the recipe was by Michelle Cranston that gorgeous food stylist from Marie Clair and Donna Hay days

Golden syrup chocolate cake with fudge icing 57I decided to make babycakes for better sharing



250g unsalted butter, chopped

1 cup (350gm) golden syrup

1 cup (150g) plain flour

2/3 cup (100g) self-raising flour

1/2 cup (50g) cocoa powder

1/2 cup (110g) caster sugar
2/3 cup (160ml) milk
2 eggs beaten lightly

Pinch salt
fudge icing
100g butter, chopped
2/3cup (150g) firmly packed brown sugar

1/2 cup (175gm) golden syrup
1/2 cup cream



Preheat oven to 160°C/140°C fan-forced. Grease deep 20cm ring pan and line base and side with baking paper.

Place butter and syrup in small saucepan, stir over low heat until butter is melted

Remove from heat and cool for 10 mins

Sift dry ingredients into large bowl. Add milk and eggs; stir until  ingredients are combined.

Gradually add the butter mixture, stirring until smooth.
Pour mixture into pan;

Bake about 1 hour and 20 minutes or until skewer comes out clean. Stand cake in pan 10 minutes before turning, top-side up, onto wire rack to cool.

Meanwhile, make caramel icing. Drizzle warm icing over cake.

Fudge Icing
Place all ingredients in a medium saucepan and stir over medium heat until butter has melted

Bring to the boil, reduce heat , simmer, uncovered for 3 minutes.

Remove from heat, cool until the icing has thickened

Golden syrup chocolate cake with fudge icing 63


Michelle Cranston AWW

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