Archive for June, 2010

Finely grated zest of 1 lemon or 1 lime

200ml (3/4 cup) strained lemon or lime juice

3/4  cup caster sugar

150g  unsalted butter

3 eggs (pre-whisked together)

* I like to add the seeds from half a vanilla bean whisked through, just before putting into jars


Bring juice, zest, sugar and butter to the boil

Remove from heat

Pour in the eggs and use an electric mixter to beat together

When smoothe, return to a medium high heat, whisk through for 6 minutes until the mixture thickens

* whisk through the vanilla bean seeds

Pour into a boiled glass jar and seal when the mixture has cooled

The best way to consume:

On crepes with fresh strawberries or raspberries


Drizzled over traditional pavlova

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You will need a slow cooker

Preheat the slow cooker according to the directions that it  came with

Use this time to prepare the sanks and sauce

4 lamb shanks

1/2 cup of flour (seasoned with salt and pepper)

3 tablespoons of oil

800g tin of roma tomatoes (chopped)

2 small bay leaves

1/2 leek

2 large garlic cloves, crushed and roughly chopped

1 large carrot

3 large stalks of celery

200ml red wine


Lightly dust the shanks with the seasoned flour

Fry in oil to seal the meat

Put meat aside

In a pot

Bring to the boil all the other ingredients

Line the base of the slow cooker with the mixture

Gently lay the shanks on the base of mix

Then pour the remainder of the mixture over the shanks

Set the slow cooker on low for 10 hours

Leave for 10 hours (obviously!)

Serve on mashed potato and garnished with chopped parsley

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Fruit Base

2 apples

2 pears

1 cup of  raspberries

2 tablespoons of cinnamon

1/2 cup brown sugar

1/3 cup golden syrup

1/4 cup water


Chop the apple and pear into 1cm cubes, place at the bottom of a baking dish

In a non-stick pan – melt the sugar, golden syrup and water

Pour over the apple & pear mixture

Sprinkle with cinnamon

Scatter the raspberries over the top


50g butter

1/2 cup of brown sugar

1 teaspooon of cinnamon

1/2 cup of rolled oats

2 tablespoons of coconut

2 tablespoons of bran

4 tablespoons of plain flour


Use fingertips to combine the crumble mixture

Scatter evenly over the top of the fruit

Bake at 160 for 30 minutes, until crumble is crunchy and fruit is tender

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