I remember as a kid coming home from school, and, the first think I would do, would be to grab the milk out of the fridge. I’d add a couple of scoops of milo and stir the cold milk through, for a mug full of goodness!

For us adults, this treat will bring you back to those good old days, sipping down some milo and watching cartoons in the afternoon or heading out to play some cricket or footy outside with the neighbours.

Stir in the milo to these baked treats and, once out of the oven, delve in and enjoy!

Vegans Substitute: Swap the butter for margarine and the egg for egg replacer.

Please note: The photo will be up shortly for these delicious biscuits, I haven’t had the opportunity to put it up yet.

Makes:

• 16 enjoyable biscuits

Ingredients:

• 1 egg
• 125 grams butter
• 1/2 tsp vanilla essence
• 3/4 cup caster sugar
• 1 1/2 cups SR Flour approximately
• 3 tbs Milo or drinking chocolate
• 1/2 tsp bicarbonate soda
• butter or oil for greasing

Instructions:

1. Preheat your oven to 160 degrees Celsius or 320 degrees Fahrenheit (Fan-forced oven – add another 10-20 degrees for non-fan-forced).
2. Melt your butter in a bowl and mix in the vanilla essence.
3. Crack the egg into the mixture and beat until the mixture becomes thicker in shape.
4. Beat in the bicarbonate soda, milo and sugar.
5. Once you are satisfied that the colour is even and the milo has mixed in properly, slowly add your flour.
6. Mix the flour in and when the dough does not stick on your hand, it is ready. If it’s still not right, add more flour.
7. Roll the mixture into a thin sausage/log and chop into 2 cm pieces.
8. Spray two trays with oil or grease with butter.
9. Squash each piece flat and add onto the tray.
10. Place in the oven.
11. Check the biscuits at ten minutes, if they are not quite ready, watch for another five.
12. Allow to cool, before serving.

Apologies for the not-so-great photo, it’s taken with my iphone!  This recipe was thrown together after wanting to make some quick coconut roti-type pikelets to have with my curry and I have to say these are a great little treat!  They are a little softer than your normal pancake mixture and absolutely-must be dried through before you flip them over (otherwise they will break).

For those that love coconut though or curries, you really will adore these and must give them a go to have with an accompaniement with your curries.

Vegans, these also happen to be 100% vegan and you don’t have to miss out with these babies!

This recipe is also great for breakfast with some jam, as a snack or however you please!

Other recipes you may be interested in:

• Banana Oat Pancakes
• Home-made Roti
• Cherry Ripe Crumpets

Makes:

• 10

Ingredients:

• pinch salt
• pinch sugar or sweetener
• 1.5 cups flour
• 1/2 can coconut cream (or enough to make a thick paste)
• oil to cook with

Instructions:

1. In a jug, place the dry ingredients and mix well.
2. Pour in your coconut cream and stir well.  Your mixture should be quite light but thick enough to spoon the mixture on a table spoon.
3. Heat your oil in your frying pan.
4. Using a tablespoon, fill the spoon generously and dollop into the pan.  You should be able to fit four in your pan easily.
5. Place the lid on to allow the pikelet to cook consistently through.
6. Once it has dried, flip it over and allow to go golden brown.
7. Serve with some margarine or butter.

These little biscuits are an attempt to make the accompaniment to Cumquat Tea at Fo Guan Yuan Art Gallery.  It’s really not much like it but I have to say, it’s a great alternative!

Buttery and crunchy on the outside, you take a bite and get a little chewy mouthful with some shredded coconut.  It’s the perfect size, being a two bite snack and you realise that one might be enough to satisfy the sweet tooth.  Although, I know I did dare to take a second one!

Very easy to make, using one jug to combine all the ingredients and then grabbing a little bit at a time to round off the biscuits in my hand.  Give it a try yourself!

Makes:

• 24

Ingredients:

• pinch salt
• 1 tsp baking powder
• 1 tbs imitation vanilla essence
• 1/2 cup shredded coconut
• 1.5 cup self raising flour
• 1/2 cup white sugar
• 80 grams butter
• 1/2 cup rice flour

Instructions:

1. Preheat the microwave or oven to 180 degrees C or 360 degrees F.
2. Mix the dry ingredients throughly.
3. Melt the butter so it’s easy to mix through, but not into a liquid.
4. Pour the vanilla essence and butter in and mix with a spoon.
5. Once it becomes a little dry, use your hands to knead the dry mixture.
6. Grab a little mixture and in your hands press the mixture into a circular tube shape.   You can do this by using one to shape the body and your thumb and finger to press the top and bottom.
7. Place it on a greased tray and place them fairly close together (they won’t rise or grow in shape).  Repeat for all the mixture.
8. Place in the oven for 20 minutes or golden brown colour.
9. Leave them on the tray for 10 minutes or until cool, touching them will cause them to break.  Leaving them allows the biscuits to harden.  Enjoy!

^{Image: Cumquat tea served with coconut shortbreads similar to those at Fo Guan Yuan Art Gallery in Queen St, Melbourne.}

I’ve had quite a few requests for the following recipe, due to almost everyone going to Fo Guan Yuan Art Gallery and falling in love with the Cumquat Tea they make.  Whilst it’s not exactly the same recipe as I previously used (due to a passionfruit syrup being unavailable), I can’t find a difference in the flavour which is extremely lucky!

It’s very easy to make and the following recipe, whilst serves only 2 people can be doubled or changed to suit how many guests you have.  Unfortunately my cumquat tree had only two ripe cumquats to be able to use, due to making so much Cumquat Marmalade lately.

For vegans who don’t use honey, try a little sugar instead.  I don’t recommend molasses,  as the flavour would overpower the subtle taste of cumquats and passionfruit.

Serves:

• 2

Ingredients:

• 2 cumquats, washed
• water
• 1 tbs of your favourite honey (I use Orange Blossom)
• 10 tbs passionfruit pulp in syrup

Instructions:

1. In a pot, stab the cumquat all over to ensure the flavour will come out on boil and soften.
2. Place water to the top of the cumquats and place on the stove to boil.
3. Add the tablespoon of honey and stir through.
4. Allow to boil for 10 minutes.
5. Using a masher, mash the cumquats right down and boil for another couple of minutes.
6. Take off the boil and mix the passionfruit in.
7. Pour the liquid into a teapot with strainer.
8. If you’d like some more hot water add it whilst it’s in the teapot and mix through the strainer to allow to infuse with the ingredients.
9. Sit for a minute before serving.

No matter what I do, I still have bananas at the end of the week black! This recipe not only takes advantage of the black bananas, but also a healthy way to start the day with oats!

The oats here, are used as the main flour by blending it down to a fine pulp, with a combination of some self raising flour.

Makes:

• 6 pancakes

Ingredients:

• 40 grams wholegrain oats
• 20 grams self raising flour
• pinch salt
• 1/2 cup milk (I used light)
• 1 banana
• 1/2 tsp vanilla essence
• 1/2 tsp cinnamon powder
• drizzle olive oil for frying

Instructions:

1. Blend the oats in a vitamiser.
2. Mix in the self-raising flour and blend.
3. Add the banana, vanilla, salt and cinnamon blending again.
4. Pour the mixture into a jug and mix through the milk.
5. Heat a flat pan up and drizzle a little olive oil onto it.
6. Pour the mixture on the pan and once golden brown, flip it over cooking the other side.
7. Serve with a little butter and maple syrup!

^{Image: Rice pudding just come out of the oven}

When I was younger, my mum made traditional milk rice and I wasn’t a big fan of it.  This also mean that I’d never really had rice pudding either because the thought of the milk rice came to mind.

It was only a few years ago when Le Rice puddings came to town and I thought I’d try them out.  I really enjoyed them but couldn’t get into the flavourings – I much preferred the vanilla plain ones.

This last week, I thought I’d try out the new sticky date flavour realising that these were quite low in calories, and, although I did enjoy it, I still love the traditional vanilla version.

So after having the cold vanilla version, I had a thought to make my own home-made warmed up version for winter.  Never making one before, I wasn’t sure how to go about it, but primarily there’s a few essential ingredients – milk, cream, rice (cooked) and vanilla.  I have to admit, this was quite the treat, and, it’s not too sweet but is nice and creamy.  For those with a sweet tooth, add some more brown sugar or add some natural fruit to the mix – sultanas, pureed apple or strawberries for example.

Vegans, you could definitely use rice milk with this to keep with the rice flavour and mix in some vegan cream of sorts.  I’m sure this will be just as great!

^{Image: Puddin’ with cream}

Serves:

• 3 rammekins full with a little leftover for taste testing (well that’s my excuse)

Ingredients:

• pinch salt
• 1 cup rice
• 1 cup milk
• 1 tbs pure vanilla essence
• 2 tbs dark brown sugar
• 1/2 tsp nutmeg
• 1/2 cup light cream
• extra cream for drizzling

Instructions:

1. Preheat oven to 180 degrees Celsius or 360 degrees Fahrenheit.
2. Boil the rice in salty water until cooked.
3. Once cooked, drain the water and pour the milk and boil.
4. Stir in the vanilla, sugar and nutmeg in.  Simmer for 5 minutes.
5. Mix in the cream and warm through.
6. Take off the heat and spoon into three rammekins.
7. Sprinkle little brown sugar on top and bake in the oven for ten minutes.
8. Take the puddings out of the oven and allow to cool for five minutes before serving with cream of your choice.

Updated: This has just been awarded the weekly winner of the Golden Gnome award for “Best Snack/Dessert” on Make Me Hungry’s flickr group. View here.

Who can’t resist waking up to crusty bread, spread with butter and fresh marmalade?

I guess when you’re a child, it’s not very appealing but for those a little older it’s the greatest thing in the world! A bitter-sweet morning treat with a fresh cup of coffee or orange juice would nearly be the ideal Summer (or Summer-feel) breakfast!

The idea for this came about due to my Kumquat tree being loaded with fruit. Whilst Kumquat Tea is usually the recipe of choice, now that I’m having difficulty finding passionfruit syrup, I’ve been leaving the kumquats as a Christmas decoration on the tree!

Although Kumquats could be mistaken for looking like a mini orange or mandarin, they aren’t so sweet like their counterparts. They’re not exactly the right fruit to bite into, as you might be in for a very bitter surprise! Due to this, I’ve always thought they’d be ideal for a marmalade. Hence, how this recipe came about.

Serve it on some toasted crusty bread or inbetween your sponge cake and cream, instead of the usual apricot jam!

Serves:

• 2.5 jars

Ingredients:

• fresh kumquats (around 3- 4 cups worth)
• 3 cups white sugar
• 50 grams pectin (Jamsetta with pectin – brand in Australia)
• 3 cups water

Instructions:

1. Pick your kumquats the same night, washing them and slicing them as fine as possible. Remove the seeds as well as you can. Transfer the kumquats and the juice to a large jug.
2. Add some water to the jug, mine came to about 800 grams for the water and kumquats together.
3. Cover the jug and soak overnight.
4. Pour the contents into a large pan and boil with a little more water for an hour.
5. Pour this back into the jug and find out the volume of your kumquat mixture. You’ll need to make sure you add the same amount of sugar as to the kumquat mixture. At this same time, mix in the pectin. Quickly mix everything in and transfer back to your pot.
6. Once all the sugar has dissolved, boil the ingredients. You’ll need to not stir this for around fifteen minutes.
7. Turn off the heat and remove any of the scum (bubbly component, seeds or dregs from the top), resting for another fifteen minutes or so.
8. Sterilise your jars and scoop the contents into the hot jars.
9. Cover with some plastic wrap over night, leaving overnight.
10. Place the lids on your marmalade and start using it!

The lemon juice balances the sauce out allowing a not-too-sweet sauce to be drizzled over your desired roast!

Ingredients:

• 4 tbs cranberry unsweetened jam
• 2 tbs dry sherry
• 1 tbs sugar
• 1 tbs lemon juice
• pinch salt & white pepper
• a little water to thin out the mixture

Instructions:

1. Place the cranberry jam into the jug and squash down the mixture.
2. Pour all the other ingredients in and mix together.
3. Microwave for 30 seconds and pour a little water in to thin the sauce out.
4. Microwave to warm the sauce again before serving.

I love Saturday mornings! It’s the only morning that I can get up and make some pancakes or crumpets, indulging after a long hard week!

Crumpets have been somewhat of a tradition in our family. My grandmother always made special crumpets to have with our curries. Two of her crumpets were enough to fill you up for breakfast and lunch. My mum also used to make crumpets occasionally on a Saturday morning as a treat, following in my grandmother’s footsteps and has passed the recipe and tradition down to me.

Our traditional crumpet recipe calls for eggs, but the following recipe has been adapted for a sweet no-egg alternative. The reason for the change is that I find I’m never prepared and rarely have eggs at home! This recipe turns out just as well, and will certainly fill you up with a hint of chocolate, cherry and coconut making this a Cherry Ripe feast!

Ingredients:

• 1 cup self raising flour
• pinch salt
• 1 tbs shredded or dessicated coconut
• 1 tbs cocoa unsweetened
• 1 sachet equal sweetener
• 1 cup milk

Instructions:

1. Mix the dry ingredients together in a big bowl, before adding the essence and milk. It should be a fairly thick batter, however if you want thinner pancakes, add some more milk.
2. Warm the pan with a little oil before scooping the batter into the pan.
3. Place a lid over the top, to allow the pancakes to rise and turn once the bubbles are showing on top fo the pancake.
4. After 30 seconds to a minute, remove from pan.
5. Serve with honey and cherries on top!

I rarely make sweet recipes. It’s not that I can’t do it, but I find it messy and too much cleaning up afterwards. Lately though, I’ve come up with some easier ways to reduce the mess. I’m sure these aren’t new methods at all, but they certainly are new to me!

Some of these include:

• Placing all the ingredients in a large pouring jug to mix
• Line the baking pan with baking paper to allow no messy leftovers in the tin. This also doubles up in reducing the calories by not placing oil to allow no sticking to the pan.

This recipe includes an old banana that I’ve left sitting around and also some prunes. Now, I know the thought of prunes to many is unappealing and scary, but these really are a delicious dried fruit! Prunes are actually dried plums and can be used in both sweet or savoury meals. They’re great for their fibre content and just four a day will help keep you regualar! In this recipe, the prunes allow the cake to have a mild juicy and savoury consistency between the banana and added sugar.

I’d recommend using a smaller loaf pan for this. I used a very wide pan and it made for a small height-wise cake!

Ingredients:

• 1-1.5 cups flour
• 1.5 tsp baking powder
• pinch salt
• 1/3 cup brown sugar
• 1 banana, mashed
• 6 prunes, remove the seeds and diced
• 1/3 cup oil
• 1 cup milk

Instructions:

1. Preheat oven to 180 degrees celsius.
2. Add the banana and mash in the jug with the brown sugar.
3. Add all other ingredients and mix thoroughly.
4. Pour mixture in lined tray and cook for 45 minutes or until golden brown.