I've made many versions of pasta sauce over the years, but this is now my favourite. When I have the time and I want a really rich sauce full of Italian flavours, and also minus the acid that some tomato based sauces contain this is the sauce I cook. If you can't tolerate rich tomato based sauces, yet love the rich flavours of Italian herbs, red wine, and pancetta, then this is the dish for you.
PASSIONATE ABOUT DELICIOUS HOME COOKING AND SIMPLE LIVING IN THE QUEENSLAND TROPICS
Tuesday, August 31, 2021
Friday, August 27, 2021
Lemon Crispies or Lemon Crispy Slice

I found Mum's recipe recently when I was reading her old recipe books, which are amongst some of my most treasured possessions, and went out and bought Corn Flakes specifically so that I could make this slice. I was pretty excited I can tell you. The corn flakes give the biscuit base a crispness and slightly nutty flavour, complimented beautifully by the slightly tart lemon icing sprinkled with coconut sprinkled on top. It turned out perfectly, and Mr. HRK has given it the seal of approval. I urge you to make this, it can be ready for the oven inside 20 minutes, and only takes 20 minutes to bake as well. If you are reading this now, you could have it made in time for morning tea this morning. You will be amazed how easy it is to make, and how delicious it tastes. It's now at the top of my baking repertoire list.
3/4 cup sugar
1 1/2 cups lightly crushed cornflakes
185 g butter, melted
1 1/2 cup SR flour
3/4 cup coconut
2 tablespoons coconut, extra
2 cups icing sugar
2 tablespoons lemon juice (approx.)
15 g. butter, softened
To make the icing:

Combine sifted icing sugar with softened butter and enough lemon juice to mix to a thick spreading consistency. Keep beating the icing until very smooth and spreadable. It will spread beautifully over the hot biscuit base when cooked.
Let's cook:
1. Combine sugar, sifted flour, lightly crushed cornflakes and coconut in a bowl, and stir in the butter.
2. Press evenly with your hands or a small bottle into a greased and lined Swiss roll tin (25cmx30cm).
3. Bake in a moderate oven for 20 minutes or until golden brown.
4. When still hot, spread with Lemon Icing, sprinkle with extra coconut.
5. Cool slice in the tin, and cut into desired sized squares when still slightly warm as it is easier to cut.
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The secret ingredient |
Friday, August 20, 2021
Microwave Shakshuka Eggs Recipe
Shakshuka, also spelled Shakshouka or chakchouka, cooked in the microwave oven is a real game changer. One morning, when we were in a hurry for brunch, and I had all the ingredients on hand including some very fresh free range eggs, I decided to experiment with cooking Shakshuka in the microwave. Whilst this is delicious cooked on the stove top or in the oven it can take at least 30 minutes to cook after the initial preparation, but in the microwave it took inside 3 minutes, with the egg whites set beautifully, and the yolks just how I like them. However even better, the eggs can be cooked to everyone's individual taste, very easily this way in individual serving dishes.
- Cook up a large amount of the tomato and vegetable sauce, separate it into portions and freeze it to make life easier for when you want to make your shakshuka. Then you will just need to add your eggs and fresh herbs.
- Substitute cannellini beans drained and rinsed for the tomatoes for a more hearty meal if you don't like tomatoes, or just add some beans to the tomatoes.
- Chickpeas are a great addition as well.
- For a more wholesome dinner dish, and to add more "hidden" vegetables, also add 1/2 a small grated zucchini and 1/2 a grated carrot or 1 finely chopped small eggplant and cook with the capsicum, chilli and garlic for about 5 minutes before adding to the tomato mixture. Increase the width of your microwave bowl if you do this. If the zucchini, carrot and capsicum are grated or chopped very finely, they can be cooked all together at the same time in the microwave with the eggs.
- Add some chopped green olives for even more flavour if you have them on hand, not essential though.
- I hope you realise now just how versatile shakshuka is to make, depending on what supplies are in your pantry. Eggs are generally a staple for most people aren't they?
This recipe is for one serve, so just double or triple the ingredients for extra serves. This is where it's useful to have a large quantity of sauce already cooked and ready to use if you are cooking for a family.
You will need 2 medium sized microwave safe breakfast or dessert bowls to cook these in the microwave for two people.
1 tablespoons Extra Virgin olive oil
1/4 red capsicum, deseeded and thinly sliced
1 garlic clove, crushed
1/4 mild long red chilli, sliced finely or a dash of tabasco sauce if you like a bit of heat
1/2 teaspoon sugar
1/2 can diced tomatoes, or organic cherry tomatoes (delicious), or use tomato passata (about 200 ml)
2 large eggs per person
1/2 teaspoon sweet paprika
1/2 teaspoon cumin
1/2 teaspoon freshly ground coriander (optional)
1/4 teaspoon salt
1/4 teaspoon black pepper
Tasty grated cheese
Two small breakfast bowls should fit into your microwave for cooking at the same time.
To serve sprinkle with freshly chopped mint and coriander, and hot buttered sourdough toast, or to keep to the Middle Eastern theme, serve with Toasted Turkish bread.
Have a wonderful weekend and thanks for dropping by,
Monday, August 16, 2021
Chickpea, Chicken and Vegetable Korma Curry
There are some days when I just crave a curry. My Korma curry recipe is much the same formula as a lot of the curries I make. A little chicken or other kind of meat, a good quality curry paste, organic coconut milk, and lots of vegetables to make it more nutritious and flavoursome.
Friday, August 13, 2021
Aussie-style Rustic Date Scones
Scones, freshly cooked and served still warm from the oven, with lashings of butter, jam and cream, are one of my favourite treats. Scones shouldn't be fussy to make. They need to be mixed quickly, baked quickly and then enjoyed. These scones only need to be eaten with a good quality butter to be enjoyed, however if jam is your jam and you have a sweet tooth then by all means eat them with jam and cream. They are at their best straight out of the oven, and are crispy on the outside and pillowy soft on the inside and full of dates. As I took these out of the oven, I had visions of them being baked on an Australian sheep property for the shearer's smoko, or on a cattle property out west, and then seeing them devoured in one sitting by everyone. I cooked these in time for brunch this morning, I ate one, MR. HRK ate ??, well let's just say he ate more than me. Delicious with a cuppa.
Sunday, August 8, 2021
In My Kitchen, August 2021
The Best Lemon Delicious Pudding recipe:
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Cumquat Marmalade |
Tuesday, August 3, 2021
My Homemade Cumquat Marmalade
"Cumquat marmalade is the best of all breakfast preserves, with a scented sharpness and a golden glow all of its own. " Stephanie Alexander, 1996.
This is a lovely marmalade, and I don't know why I have resisted making it for so long. Possibly because my Mum made perfect Cumquat (Kumquat) marmalade and I wasn't sure that I could match hers. Never mind, I've made a batch now and I couldn't be happier with it, albeit a small batch though which often works best.