Ingredients 250g softened butter 1/2 cup castor sugar 1tsp vanilla bean paste 250g plain flour 120g ground semolina or rice flour 1 Jar of Apricot Jam 150g diced apricot (soak in boiling water for 1 hour, then drain) Method Cream the butter, sugar and vanilla Add the flours Press 1/2 dough into a slice tin Spread over the apricot jam and diced apricots Top with the rest of the dough Sprinkle with castor sugar Bake in 180 degree oven for approx. 20mins or until golden Serve with whipped cream. Enjoy!!
Chocolate Cake made with Willamette Raspberry Jam
I found this recipe when I was 12, looking through old recipe books, it is simple and delicious, an absolute family favourite. Oven Temp 180 C, 23 cm spring tin Ingredients 3/4 cup cocoa powder 1 & 1/2 cups boiling water 185g butter 1 & 1/2 cups castor sugar 2 tablespoons Willamette Raspberry jam 3 eggs 2 & 1/4 cups of self raising flour Method Place the cocoa and boiling water into a bowl and mix to dissolve, set aside to cool. Cream the butter, sugar and jam Add the eggs one at a time, adding a little flour with each...
Miss Al's Baked Beans
Miss Al's Baked Beans using the Slow cooker.
Tomato Kasoundi Chicken Curry
Porter & Chilli Pork Belly Stirfry
Cooking time approx 1.5 hours - so worth it! Ingredients 1kg Pork Belly whole Water enough to cover the pork 1 tsp salt 3/4 jar Porter Jelly 1 tbsp Chinese Rice Wine 1 tbsp Light Soy Sauce 3 Cloves Garlic minced 250g Green Beans chopped Method Place Pork Belly into a large pot Cover with boiling water Add salt Simmer for 1 hour Remove Pork Belly Allow to cool for approx 20mins Dice up into approx 1cm cubes Put your favorite stir fry pan on the stove Heat it up Add the Pork Belly stirfry until slightly golden Add the...
Spiced Carrot Pickle Cous Cous Salad