Sheryl requested an eggless homemade ice-cream recipe made with condensed milk so as to reminisce her childhood so here it is:

condensed milkHome made Ice-creamcream

½ can Nestle sweetened condensed milk

600ml cream

       1 tspn vanilla extract


Put the condensed milk, cream and vanilla in a large bowl and whip with an electric beater until thick and fairly stiff.

Spoon into an old ice cream container or small cake tin.

Cover with plastic wrap or foil and freeze until firm.

When ready to use; if too firm, let stand on the bench for about 10 minutes.

Then serve with a fresh fruit salad or bottled/ tinned fruit.

It doesn’t taste like bought ice-cream but is a delightful alternative.

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I received an email today from Oscar asking for a homemade peanut butter recipe so here it is.


                                        HOMEMADE PEANUT BUTTER


peanuts cookedraw peanuts         

500gms of raw peanuts

½ teaspoon sea salt

peanut oil or olive oil if you prefer




Put  roasted peanuts in a food processor and turn it on. Pulse if need be. Don’t panic you can’t go wrong.

Then add the oil slowly but carefully through the feed tube.

Blend until the mixture is consistently creamy, adding a little more oil if the mixture is too dry.

Add the salt and process for a few seconds more.

Spoon peanut butter into sterilized jars and store in the fridge.


How to roast peanuts:

Heat oven to 180 degrees or 160 degrees Fan Bake.

Place peanuts in an oven pan and roast for about 10 minutes or until until golden brown, then remove.

Tip them into a shallow bowl and the rub peanuts with a paper towel to loosen skins and take outside and blow in the wind.

Wait until totally cooled down before making peanut butter.

Note: I only make peanut butter on windy days.

Peanuts in the shell can also be used but patience is required as it takes forever to shell!!!!!!

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Easy Banana Dessert

images-52Easy Banana Dessert

½ tspn cinnamon & 1 Tb brown sugar mixed
1 ½  cups plain sweetened yoghurt
3-4  large sliced bananas

Divide bananas into 4 bowls.
Pour yoghurt over top of each bowl.
Sprinkle with a mixture of ¼ tspn of cinnamon and 1 dessertspoon of brown sugar and as an extra you can add a small handful of chopped nuts.




Haymakers Pie Recipe


Sandra’s Haymakers Pie  (1976)


4 x squares of flakey or short pastry or filo pastry if your prefer.

1.5 kg of potatoes, cooked and mashed (salted)

1 x large onion, finely chopped

400  gm bacon or ham, chopped

400 – 500 gm grated cheese of choice (I use edam)

5 eggs

4 Tb plain flour

1 ½ cups of non fat milk

salt & pepper to taste



Line a Le Creuset  or similar  dish (31cm x 21cm) with pastry.

Fry the bacon/ham and onion gently in a small amount of oil for a minute or two.

Mix together in a large bowl; the mashed potato, chopped onion and bacon/ham, grated cheese and flour.

Beat the eggs and carefully stir into the mixture.

Add milk and seasoning to taste.

Spread the mixture over the pastry.

Bake at 160 degrees fan bake or 180 degrees ordinary oven for about an hour.  Sometimes you may need an extra 10 minutes.  Just keep an eye on it towards the end of cooking.

If the top browns up too fast, place a sheet of foil over it.

This is delicious the next day as well and is wonderful with a salad.

Occasionally I put chopped tomatoes through the mixture for a slightly different flavour and if you like, you can replace the bacon/ham with chopped smoked chicken or if you want a vegetarian version, just omit the meat.  It tastes just as good.

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Bread Making



Thirty years ago a dear little old lady taught me how to bake bread.

I pumped and pulled bread dough so much my short arms ached.

I am convinced that the old way of bread making is really just for tall people with long arms.

Then twenty two years ago I started experimenting with beer bread and found it so easy to make. This started me on a pathway of baking between 20- 30 loaves a week for friends.

Steinlager Classic is my beer of choice as the aroma and flavour is superb.

Of course the flavour all depends on the beer and I have experimented with ½ gallon (flagon) beer, cheap nasty brands and good stuff on special.

Basically if you wouldn’t drink it, don’t use it in bread.

I once used a highly perfumed beer and even the chooks turned their beaks up at it!

I have a wee problem as my recipes are all in my head because I am a bit of this and a drop of that kind of cook.

I have been asked to put an easy Beer Bread recipe on my blog, so have picked out a trouble free one which you will find at the end of this ramble.

Many years ago when Sam and Ruby were little, after Supermarkets became sellers of fine beer, I was purchasing my normal weekly or fortnightly booze for bread when along came a very elegant woman whilst I was loading up in the carpark.

She looked down her nose at me and said,

“I had heard you were a drinker but didn’t realize as to how much.”

I replied ever so kindly,

“This slanderous accusation is totally inaccurate and I would like you to inform the person who inadvertently told you this blatant lie that it is indeed a lie  but better still, give me their phone number and I’ll give them a ring and sort it out for you today.”

She turned red with embarrassment and walked off in a huff.
I was quite impressed with my quick comeback.

I think she was very careful with what gossip she actually believed from that day on.

What I actually wanted to say was,

“Lady you should see me when I’m sober as I can fit a few more dozen in the boot.  The kids can each hold a dozen in their car seats too.”

But I thought better of that as I do remember my unusual sense of humour has gotten me in trouble from time to time!


A simple uncomplicated Beer Bread recipe


3 cups white flour

3 teaspoons baking powder

1 teaspoon salt

1 bottle of beer (Steinlager Classic 330ml (made up to 400 mls with water)

1 handful of grated cheese


Preheat oven to 180°C.

Mix the first four ingredients together and spoon into a large bread/loaf tin approx. 23 x 12cm. This will take 50-60 minutes to bake or two loaf tins approx. 8 x 15cm  which will take approx. 40 minutes to bake.

Top with the grated cheese before popping in the oven.

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Ask Aunty S

Dear Aunty S
Do you have a recipe for an easy chocolate cake?
I am a useless cook but my daughter has a friend coming to stay next week and has asked if I would bake her a cake.

Aunty S Responds:
Here’s my easy chocolate cake recipe. I have used this recipe for over 30 years so it is definitely tried and trusted!

Sandra’s Chocolate Cake

Put the following in a bowl.

1 cup sugar
1 egg
¼ cup milk
2 Tb cocoa
1 tspn vanilla
½ cup hot water
125 gm melted butter
1 tspn baking powder
1 tspn baking soda
1½ cups flour

Mix thoroughly.
Bake in a Swiss Roll tin at 180 C for 30 minutes.
Ice with chocolate icing and sprinkle with a crushed Flake Bar.

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Chocolate Self-Saucing Pudding Recipe

1 cup self-raising flour

2 tablespoons cocoa powder

½ cup castor sugar

50g butter, melted

1 cup milk

1 teaspoon vanilla essence



½ cup brown sugar

11/2 cups boiling water

2 teaspoons cocoa powder



Preheat oven to 180°C then grease a 18 cm pudding bowl.

Sift flour and cocoa together in medium bowl.

Add the sugar, melted butter and milk and mix until smooth.

Pour into the greased dish.


For the topping:

Pour the boiled water over sugar and cocoa, mix to combine then pour the topping mixture over the top of the pudding mixture.

Place in the oven on the middle rack and bake for 35-40 minutes.

Leave to rest for 5 minutes then serve with thickened cream or ice cream.rose border

Honey Roasted Veges Recipe



500g of combined raw veges:







2tb Olive oil

2Tb Honey

1Tb Balsamic Vinegar


Mix the above 3 ingredients together.

Cut veges into chunks and toss in the mixture.

Bake 180C for 30-35 minutes.

Serve hot or cold.

Great with a salad.

If you are feeding a tribe, double the recipe.

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Easy Chicken Salad Recipe

IMG_1353Shred a lettuce or two into a large bowl.

Add three roughly chopped red or yellow peppers.

Add a bunch of finely chopped spring onions.

Add three sliced cucumbers.

Add six roughly chopped tomatoes.

Add four finely sliced stalks of celery.

Add  four finely grated radishes and one large carrot.

Add cooked chopped eggs if you like.

Add shredded roast chicken into salad.

Add mayonnaise of choice.

Finely grate cheese of choice over top.

There you have it…a yummy quick meal.

I roast the chicken in the morning, giving it time to cool in the fridge before adding to the salad.

And if you like, cheese mashed potatoes is an excellent accompaniment.

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Sandra’s Simple Cheesecake (1975)

100g melted butter
1  packet malt  biscuits
1x can sweetened condensed milk
500g cream cheese
1 heaped  tsp finely grated lemon rind
1/2 cup lemon juice


Place butter and biscuits in a food processor and pulse to a crumb consistency.

Press crumbs over the base of a greased 22 cm fluted flan dish with a loose base or a pie plate.

Beat all the other ingredients until smooth or whizz them up in a food processor.

Pour mixture over the biscuit base.

Pour  a layer of passion fruit over the top.

Freeze for a few hours until set.


When serving, let it sit for a while so it softens and then it becomes a melt in your mouth experience.

You can jazz it up with whipped cream and more passion fruit if you like.

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