Fruit Mince

The kitchen smells divine - the very essence of Christmas.

As part of my Christmas preparation this year, I have made some fruit mince. I love Fruit Mince Pies but I think I am the only one in the family who does. But store bought pies? No Thanks. So I am taking matters into my own hands and am going to make my own. I also have plans to try a light fruit cake recipe I found that uses fruit mince.


The fruit mince recipe is from a Women's Weekly Christmas Cook Book and makes 7 cups.

375g sultanas
375g raisins, chopped
225g dried currants
250g seeded dates, chopped
250g seeded prunes, chopped
1 large green apple, peeled and grated
100g brown sugar
1 tbsp finely grated orange rind
1/2 tbsp mixed spice
1 tsp ground cloves
1/4 cup plum jam
3/4 cup brandy (I used sweet sherry because I have this on hand for the trifle)

Combine all ingredients in a large bowl, mixing well. Cover with plastic wrap and store in the refrigerator for at least 3 days before using. Will keep for up to 6 months, covered and refrigerated.

Lemon Iced Tea

I have been experimenting with iced tea lately. I love the Lipton Lemon Iced Tea but I don't want to be drinking so many unnecessary ingredients. (Mainly too much sugar!)

Here is the recipe I am using at the moment:

4 tea bags
1 cup of boiling water
3 and a bit cups of room temperature water
1/2 tbsp honey
3 or 4 tsp lemon juice

1. Steep the teabags in the boiling water for about 4 mins.
2. Remove tea bags and stir in honey til dissolved.
3. Add tea mixture to a 1L jug and add remaining water and lemon juice
4. Chill tea and serve with lots of ice, a slice of lemon and some mint.

Easy! And a lot cheaper than the bottles I have been buying.

Simple Scones

I wrote about making scones the other day and here is the recipe I use.


Makes approx 12 scones.

2 cups self raising flour

pinch salt (for a flavour enhancer, not for taste)

30g cold butter, cut into small pieces

1/2 cup cold milk

1/3 cup water

extra milk for glazing

Preheat oven to 210 oC. Prepare your baking tray (I use baking paper but you could grease if you want to).

Sift the flour and salt into a bowl. Scones need lots of air so this step is important. Add the chopped butter and rub in lightly using your fingertips -it will end up looking like fine breadcrumbs. Only use the tips of your fingers. You shouldn't have any flour on the palms of your hands and you should be using a light touch.

Make a well in the centre and add most of the combined milk and water. Mix with a flat bladed knife to a soft dough, add more of the milk/water if you need to.

Turn the dough out onto a floured surface. Knead the dough very briefly and lightly. Your aim is to just make the dough smooth and not sticky. It shouldn't take any longer than about 30 seconds.

Roll out dough to 2cm thick (or so). Cut the dough into rounds about 5cm in diameter. You can buy scone cutters but I just use a small drinking glass. Flour the edge of the cutter first. Don't re-knead the left over dough but press it together and lightly re-roll to cut more rounds. You don't want to over work the dough or you'll end up with tough scones. Place the cut rounds onto the baking tray so that they just touch and glaze them with the extra milk.

Bake for about 10 mins or until they are golden. To check they are cooked, break one open - it shouldn't be doughy in the middle. If you want soft scones wrap them in a clean tea towel (my preference) otherwise, put them on a wire rack to cool slightly.

Serve warm with jam and whipped or dollop cream.

Perfect Rice

I have been searching for the perfect rice recipe and I think I have found it. It is from Jamie Oliver's Ministry of Food Cookbook.

Serves 4 (I think it is more like 6 serves)

• 350g basmati rice
• sea salt

Put a large saucepan of salted water on a high heat and bring to the boil.
Rinse rice in a colander under running water til water runs clear (this takes about 1 min).
Add rice to saucepan and wait til the grains start dancing around.
From that point boil for 5 minutes.
Drain rice in colander
Pour 2.5cm of water into the saucepan and bring it to the boil then turn down to a simmer.
Cover the rice in the colander with foil or a lid
Place colander on top of the saucepan of simmering water and let the rice steam for 8-10 minutes.
Remove from the heat and serve.
The rice will stay warm for about 20 minutes with the foil left on the colander.

Lamb Cutlets with Potatoes

• 4 potatoes, peeled
• 1 tbs breadcrumbs
• 2 tbs grated parmesan
• 1/4 cup sweet chilli sauce
• 1 tbs soft brown sugar
• 1 tsp grated lemon rind
• 1 tbs lemon juice
• 1 clove garlic, crushed
• 1/4 tsp paprika
• 8 lamb cutlets, french-trimmed

Preheat oven to 180 deg C. Spray a baking tray with oil (or grease as you would). Cut potatoes in half lengthways and place cut side down on a chopping board. Cut thin slices in top of the potatoes making sure you don't cut all the way through. Place the potatoes on the tray and spray (or drizzle) with oil. Roast for 45 minutes. Sprinkle potatoes with the combined breadcrumbs and parmesan and roast for a further 15 minutes or until golden.

Meanwhile, combine the chilli sauce, sugar, rind, juice, garlic and paprika in a shallow dish. Add lamb and toss to coat. Cover and refrigerate for 30 minutes.

Heat a non-stick fry pan over a high heat and spray with oil. Remove lamb from marinade and reserve the marinade. Cook lamb for 3-4 minutes each side or until cooked. Remove lamb from pan and set aside to rest (I cover it with another bowl). Add remaining marinade to pan, reduce heat and simmer until thickened (about a minute).

Serve lamb topped with cooked marinade, potatoes and a side salad.

Serves 4

This is a weight watchers recipe hence the low fat version of spraying everything with oil. You can just use olive oil from the bottle and go easy on it.

A Recipe to Remember

Pasta with Pumpkin and Chickpeas

• 500g pumpkin, cut into 2cm cubes
• 1 red onion, sliced into thin wedges
• 2 cloves of garlic
• pasta, enough to serve 4 (about 400g)
• 400g can chickpeas, rinsed and drained
• 1 tbsp of basil pesto (or to taste)

Preheat oven to 200 oC.

Toss pumpkin, onion and garlic with olive oil and roast in oven for 30 minutes. When cooked, squeeze out inside of garlic to toss with pasta.

Meanwhile, cook pasta and add chickpeas to the pot for the last couple of minutes to warm them through.

Drain pasta and chickpeas and toss with garlic, pesto and olive oil if needed. Fold though the pumpkin and onions. Season and top with freshly shaved Parmesan.

Serves 4

Yum!