Recently in Recipes old and new Category

Tasty low fat Zucchini Slice



3 zucchinis Washed and grated
2 Rashers bacon Finely chopped
1cup Sweet potato grated
1 onion Peeled and chopped finely
2 Spring onions Sliced thinly
1cup Shredded cheese Low fat
5 eggs Lightly beaten
1/2cup Olive oil
1 cup Self Raising flour


In a large bowl, mix together the chopped and grated vegetable, flour, cheese, bacon and seasoning.
Lightly beat the eggs with the olive oil, and add to the vegetable mixture.
Spread the mixture into a shallow pan and sprinkle a small amount of grated cheese on the top.
Bake in preheated oven for about 40-45 minutes, or until set and golden brown.
Serve hot or cold with a crisp salad.

Prune and marsala preserve


fresh prune plums 6 kilo
marsala 500 ml
sugar 4.5 kg
citric acid 1 dstspn
pectin 1 dstspn

Wash and halve the fresh prune plums. Place the fruit and acid into a shallow Jam Pan over a very low heat, and stir frequently until the juice of the fruit starts to run. Continue cooking until the fruit begins to break up. Raise the heat and cook for a further 30 mins. Bring to a boil and add the sugar, into which the pectin has been mixed. Continue to boil until the setting point has been reached.

Setting Point -
This is the point at which the jam gels when placed on a cold saucer.

Place a saucer into the refrigerator. When you are ready to test the gel point, place a small amount of jam onto the cold saucer. In approx. four minutes gently tip to one side. If a skin has formed on the top of the jam and it pours in a clumped fashion rather than runs then the setting point has been reached.

Bottle into sterilized jars, and lid up immediately. Invert the jars for two minutes to allow the lids to be sterilized. Turn back the jars, using a tea towel to protect your hands and allow to cool. Label and store in a cool, dark place.

As my sons have left home they have all requested recipes for such things as Tuna Mournay and Golden Syrup dumplings. In fact recently my youngest son was telling a friend that he wanted her to make golden syrup dumplings. She asked him for the recipe, so he went as usual to the internet, and found, much to his surprise, that the recipe was one which I had submitted to In Mama's Kitchen. So here it is the family's favourite and very easy dessert.

• 1 cup self-raising flour
• 1 egg
• 1 teaspoon butter
• 1-2 tablespoon milk
• 1 cup water
• 1/2 cup sugar
• 2 tablespoons Golden syrup or honey
• 1 tablespoon butter

Sift flour into a bowl. and rub in the butter until it is like breadcrumbs. Beat the egg and milk together, and carefully mix with the flour to make a soft dough. Do not over-mix as this will make the dumplings tough.

Place the water, sugar, butter and golden syrup into a large saucepan and bring to the boil.

Drop in teaspoonfuls of the dough, cover with a lid and simmer over a moderate heat for about 12 minutes or so until cooked. Serve on a shallow plate and drizzle the golden sauce over the top, accompanied by custard, cream or icecream. My husband's favourite is hot, runny custard.
Serves 4-6 people



also known as Bee Sting Bars

1 cup butter, firm
3/4 cup sugar
2 tablespoons honey
2 tablespoons milk
1 cup chopped or slivered almonds
1 teaspoon almond extract
1 3/4 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1 egg

Preheat oven to 350F. In a small pan, combine 1/2 cup of the butter, 1/4 cup of the sugar, honey, milk, almonds, and almond extract. Bring to a rolling boil over medium-high heat, stirring; set aside. In a mixing bowl, stir together flour, remaining 1/2 cup sugar, baking powder, and salt. Cut remaining 1/2 cup butter into pieces and, with a pastry blender or 2 knives, cut into flour mixture until mixture is very crumbly and no large particles remain. Add egg and mix with a fork until dough holds together. Press dough evenly over bottom of an ungreased 10 by 15-inch rimmed baking pan. Pour almond mixture over dough, spreading evenly. Bake 20 to 25 minutes or until topping is deep golden. Let cool in pan on a rack. Cut into 2-inch squares; for smaller cookies, cut each square diagonally into 2 triangles. Store in an airtight container, if you can bear to leave some to eat later.

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