Sunday, 16 May 2021

Blueberry Muffins with Cinnamon Sugar Topping


1/2 cup unsalted butter, softened

1 cup sugar 

2 eggs 

1 tsp vanilla extract 

grated rind of one lemon

2 cups flour  

1/4 tsp salt 

1 tsp baking powder 

1/2 cup milk (or 1/4 yogurt & 1/4 milk combination) 

2 cups of fresh blueberries, washed, drained and picked over 

3 tsp sugar & 1/4 tsp cinnamon (mixed) 


1.  Preheat oven to 375F. 

2.  Cream the butter and 1 cup of sugar (or less) until light. 

3. Add the eggs, one at a time, beating well after each addition.  Add vanilla and lemon rind. 

4.  Sift together the flour, salt and baking powder. Add to the creamed mixture alternately with the milk/yogurt starting and ending with the flour. Mix just until incorporated. 

5.  Wash the blueberries and lightly dry. Crush 1/2 cup blueberries with a fork, and mix into the batter.  Toss the remaining 1 1/2 cups of berries in flour, shake off the excess flour and fold the berries into the batter. This will keep them distributed in the batter and not at the bottom of each muffin. 

6.  Line a 12 cup muffin tin with paper liners and fill using an ice-cream scoop or spoon. Sprinkle the sugar and cinnamon mix on the tops. Bake at 375F for about 20-25 minutes till lightly browned. 

7.  Remove from tin and cool 30 minutes. Store uncovered. 

Sunday, 2 May 2021

Spice Cake with Apples, Cinnamon and Nutmeg

This is another delicious recipe from "Recipe Tin Eats". I cut the sugar and salt down a bit. 

Serves 8-10


2 Cups of Flour 

3/4 tsp baking soda 

1/2 tsp salt 

3/4 each of cinnamon and ground cloves 

1/2 tsp ground nutmeg or 1/4 tsp if freshly ground

1 1/8 cup of white sugar, or organic cane sugar

1 cup vegetable oil 

2 large eggs, room temperature 

1 1/2 tsp vanilla extract 

2 cups of apple, peeled, cored and cut into 1/3"/8mm cubes 

approx 2 apples - Granny Smith or any other tart apple 

1/2 cup sliced almonds (optional) 

Icing sugar for dusting 


1. Preheat oven to 350F. 

2. Grease and line a 9"/21cm spring form pan. 

3. Place flour, baking soda, salt and spices in a large bowl and whisk to combine. 

4. In another bowl, whisk the oil and sugar, then whisk in the eggs and vanilla. 

5. Pour the wet ingredients into the dry ingredients and mix with a wooden spoon or danish whisk until just combined, and flour is incorporated. Stir in the apples.  (Optional - add in 3/4 cup of chopped walnuts or pecans). 

6. Batter will be stiff. Spoon into the cake pan. Sprinkle with the sliced almonds. 

7. Bake for 40-50 minutes.  It will be done when it is lightly brown and a skewer inserted into the center comes out clean. 

8. Cool for 10 minutes before turning out onto a rack to cool.  Dust with icing sugar and serve. Goes will with Vanilla ice-cream. 

Sunday, 25 April 2021

ANZAC Biscuits


“ANZAC” stands for Australian and New Zealand Army Corps. And ANZAC Day – 25 April 1915 – is Australia’s most important national occasion each year, marking the anniversary of the first major military action fought by Australian and New Zealand forces during the First World War during which we suffered heavy casualties.

It is said that the wives of soldiers came up with the original Anzac Biscuits using ingredients such that the biscuits stayed fresh for the weeks it took to reach the soldiers overseas. Apparently, the original Anzac biscuits were as hard as a rock, so hard in fact that some soldiers would grind them up and use them as porridge.

This recipe is from "Recipe Tin Eats". 

Makes 18-20 


1 cup plain flour (all purpose) 

1 cup rolled oats 

1 cup desiccated or shredded coconut, unsweetened 

3/4 cup white sugar (fine) or a little less

5 oz (150g) unsalted butter 

4 TBS golden syrup OR 1 TBS molasses + 3 TBS honey

1 tsp baking soda 


1.  Preheat oven to 350F or 180C. 

2.  Line 2 baking trays with parchment paper. 

3.  Mix flour, oats, coconut and sugar in a bowl. 

4.  Place the butter and syrup/molasses/honey mixture in a small saucepan over medium high heat and stir until the butter has melted. 

5.  Add the baking soda and stir to combine.  It will fizz up.  This is normal. Immediately remove from the heat. 

6.  Pour butter mixture into the flour and mix until just combined. 

7. Roll into balls (about 1 TBS). Flatten into patties and place them on the prepared 2 trays about 1" apart.

8.  Bake for 15 minutes, swapping trays halfway during cooking or until a deep golden color. (12 minutes for chewy biscuits). 

9. Let cool on the baking sheet for 5 minutes. Transfer to a wire rack to cool. They will harden as they cool. 


Different brands of oats with have different absorbency levels. If the dough is too sticky, add more flour.  If it is too dry, add more melted butter. 

The cookies will stay crisp for about a week in an airtight container.  After that you can put them in a 350F oven for 5 minutes to make them crisp. 

Follow this link where the original recipe is posted with an excellent video:

Anzac Biscuits

Saturday, 30 January 2021

Easy Tomato & Red Pepper Soup



1 28-oz can of Whole tomatoes (San Marzano) is the best 

1 12-oz jar of roasted red pepper, drained 

1/4 cup of half-and-half cream (or vegan substitute)

1 1/2 tsp kosher salt (or less, season to taste) 

1 tsp sugar 

1/2 tsp freshly ground black pepper 

2 garlic cloves 

1/4 cup of water


Process all the ingredients in a food processor or Vitamix until smooth, stopping to scrape down sides as needed. 

Transfer mixture to a medium-size saucepan and cook over medium-high heat, stirring often. 

This will take about 8 minutes, or until hot. 

Serve immediately and garnish with chopped basil. 

Notes: You can add 1/4 tsp fresh thyme leaves, or basil to taste. If you prefer more red pepper flavor, use a larger jar of red peppers. 

Organic if available

Remove any seeds

Saturday, 28 November 2020

Beef Kebobs with Soy/Balsamic Marinade


                                                    Beef kebobs using sirloin steak tips.

Serves 6 - 8 


1.5 lbs of beef (sirloin steak tips or tenderloin)

3 bell peppers (red, yellow, green) 

16 small mushrooms 

1 large red/white onion 

Marinade Ingredients:

1 tsp minced garlic (2 cloves) 

1 tsp onion powder 

2 1/2 TBS soy sauce 

2 TBS Worcestershire sauce 

2 TBS balsamic vinegar 

1 TBS vegetable oil 

1/4 tsp black pepper 


Use metal skewers if you have them, or if you are using wooden skewers, soak for 30 minutes in water. 

Cut the beef into 1.3" cubes. (not too small as they will cook too fast). 

Mix the marinade in a glass or ceramic bowl (not metal). Add the beef and marinate for 1 - 24 hours, minimum 20 minutes.

Cut the peppers and onion into 1.3" wide squares. 

Thread the beef, vegetables and mushrooms on each skewer. Thread loosely for even cooking. Use 2 pieces of vegetables between each piece of beef. Brush with more marinade and drizzle with oil. 

Barbecue on medium high for about 2 minutes per side - Total 6-8 minutes. 

Let rest 3 minutes before serving. 


You can serve with "Pink Steak Sauce" which is used in Japanese Steak House restaurants. It is really good! 

1/3 cup mayo, 1 TBS ketchup, dash of tabasco (or hot sauce to taste), 2-3 TBS milk, 1/2 garlic clove minced, pinch of sugar. Mix, thin with milk as desired, and set aside for 10 minutes. 

This recipe is from Recipe Tin Eats. Click below to see more...

View video here

Greek-Style Lemon Roasted Potatoes


                                                * Potatoes before they are baked for 1 hour.

Serves 6 


3 lbs of potatoes, peeled and cut into *thick wedges

1/3 cup olive oil 

2 lemons, juiced

2 tsp salt (or less) 

1 tsp fresh or dried oregano (or Italian seasoning) 

1/2 tsp ground black pepper 

3 cups of chicken or vegetable broth 


Preheat oven to 400F (200C). 

Put potatoes wedges into a large bowl.  Drizzle olive oil and lemon juice over the wedges and toss to coat. Season with salt, oregano, and pepper and toss again.  Spread the potatoes in a single layer in a 2" deep pan. Pour the broth over the potatoes. 

Roast the potatoes in the preheated oven until tender and golden, about 1 hour. 

Add salt/pepper if needed. 

* I adjusted the recipe for 2 people in this photo. Baking pan is 8x8.  I used Yukon Gold potatoes (3), 1 tablespoon of olive oil, juice of 1/2 lemon, 1/4 tsp seasoning, and 1 cup of chicken broth.

"Better than Bouillon" 

This is a great mix with a variety of flavor choices. It is a paste and you add boiling water. Store in the fridge after opening. Available in most grocery stores. 

Better than Bouillon Product

Saturday, 21 November 2020

Parmesan Shortbreads with Rosemary


Makes about 24 


3/4 (95g) cup flour 

1 cup (100g) of grated parmesan cheese 

7 TBS (100g) of cold salted butter cut into cubes*

   * if using unsalted butter, you can add 1/2 tsp of salt

1 TBS fresh rosemary, chopped (optional) 

Pinch of cayenne pepper (optional)


Preheat oven to 350F. 

Place ingredients in a food processor and process until it has no large lumps of butter. 

If you don't have a food processor, mix the flour and cheese together.  Add the butter and use a pastry cutter to make a crumbly mixture. 

Turn out onto a work surface and bring it together in a log shape. It may seem crumby, but it will come together as you squeeze it. Cut the log in half and shape into 2 logs about 3cm/1.2" wide. Wrap in plastic and refrigerate for 1 hour. 

Slice into 7mm/1/3" thick slices. Place on a baking sheet lined with parchment paper. 

Put about 12 on each sheet. Bake at 180C/350F for about 14-15 minutes. Turn pans in the oven half way through baking.  Shortbreads should be lightly golden on the edges. Cool on tray. 

These go well with a nice red wine! 

Note: You can make one log plain, and then add the 1/2 TBS of finely chopped rosemary to the second log while you are shaping it. 

You could add another herb of your choice like thyme or dill or even a bit of garlic powder. 


This recipe is another great one from Recipe Tin Eats.  Follow this link to see a video and more details. 

Parmesan Shortbread Biscuits