This stunning cake recipe comes from my daughter’s mother-in-law, Poppy. It takes about 10 minutes to make and never fails to impress. Poppy’s been making it since 1975 and estimates she’s shared the recipe with 100 people and made it 1000 times! We’ve taken her advice and glazed it with our lovely apricot jam.
As we head into the cooler months, it’s time to cook and enjoy some recipes that are made for these chilly nights. Aside from that, it’s apple season in Tassie in the autumn, so what better use than to get baking! This is a simple, yet delicious recipe for apple crumble and it works beautifully
Ingredients Weight of 3 large or 4 medium sized eggs (250g) 250g butter 250g caster sugar 250g self raising flour 1 tsp vanilla essence Drop of boiling water Method 1. Preheat oven to 180°c, then grease two round cake tins of the same size. 2. Cream together butter and sugar in a medium bowl. Add eggs
Ingredients 1 large bunch silverbeet 1 red onion, finely sliced ½ cup toasted walnuts chopped 200g feta, crumbled 100g fried noodles Dressing 1/3 cup cider vinegar 1/3 cup olive oil ½ large lemon, juiced 2 tbs TGS Co Honey Mustard 2 tbs soy sauce 2 tsp honey 1 clove garlic, crushed pinch salt Instructions
Ingredients 10 chicken wings with tips removed 600ml buttermilk 60g sea salt flakes Sunflower oil 100g rice flour Mustard Butter 40g TGS Co Honey Mustard 1tbs finely chopped dill 2tbs finely chopped Italian Parsley 2 chopped garlic cloves 200g softened unsalted butter Instructions Use a sharp knife to separate wings at the joint into 2
Ingredients 1kg fresh mussels, rinsed 2tbs olive oil 1 small red onion 2 cloves garlic, finely chopped 100ml white wine 250ml TGS Co Chilli Pasta Sauce ¼ cup Italian parsley, shredded black pepper Instructions Heat a large heavy based pot with tight fitting lid over low heat. Add olive oil, then onion, garlic and freshly
Ingredients 6 egg whites 300 g caster sugar 1 teaspoon white vinegar 1 dessertspoon cornflour 2 teaspoons rosewater 1/3 cup icing sugar (not icing mixture) 4 cups mixed summer berries 125 grams TGSC Raspberry Sauce 600 ml whipped dairy cream Method Set oven to 150°c and line baking tray with baking paper Meringue Beat egg
Ingredients 1kg Pork spare ribs ½ cup TGS Co Plum and Pepperberry Chutney 2 tbs light soy sauce 3 tbs TGS Co Worcestershire Sauce 1 tbs mirin 2 tbs sesame oil 2 tbs honey 3 tbs balsamic vinegar Instructions Mix all ingredients together until combined. Place ribs into a lidded container and pour marinade over.
Ingredients 3 cups self-raising flour 1 tsp salt ½ cup butter ¾ cup TGS Co Tomato Relish ½ cup strong cheddar cheese, grated Milk Instructions Preheat the oven to 200°c Combine salt and flour. Rub butter into the flour mixture until it resembles breadcrumbs. Add enough milk to make pliable dough Press dough out onto
Ingredients (Vegetables) 1 carrot 100gm green beans 150gms broccoli 1 red capsicum 6 green shallots – chopped 1 tbs. chopped fresh mint 1 tbs. fresh coriander Ingredients (Dressing) 1 tbs. TGS Co Thai Chilli Sauce 1/2 teaspoon grated lime zest 1 1/2 tbs. lime juice 1 teaspoon light soy 1 tbs. oil Instructions Cut carrot