Wholemeal Date Scones


500 grms Wholemeal Flour, 1/2 teaspoon salt, 500 grms of chopped dates, 50 grms Margarine (not soft) 50 grms Brown Sugar, enough milk to make a soft dough, approx 100mls or slightly less.


Rub Marg & Sugar into the flour, add chopped dates. make into a soft dough by adding the milk.

Roll out onto a floured surface, use round cutter or sharp knife to cut out shape, bake at 200 F – for 20 mins.

Audreys Pumpkin Scones


4 tablespoons Butter, 4 tablespoons of Sugar, 1 cup of cooked Pumpkin. 2 eggs, 1 cup milk, 5 cups Self Raising  flour,


Cream together Milk & Sugar, add Eggs, beat, then add mashed pumpkin – add milk & Flour.

roll out & cut, using a round cutter, place on a baking tray & bake for 20 mins in an oven set at 240F

Microwave Boiled Rice for Fried Rice;

(I Rinse the rice until the water is clear).


  • 2 cups long grain rice, (works well with Basmatic rice too).
  •  2 1/2 cups water.


  1. Combine bothe the rice & water in a large microwave bowl,
  2. Cook rice on high for 15 minutes, no lid.
  3. When finished, cover & cook another 5 minutes.
  4. Take off the lid carefully, Loosen the rice with a spoon, use in the fried rice.

Fried rice;


  • 4 cups boiled rice,
  • 300 g cooked minced pork,
  • 2 eggs, make into omelets, slice into pieces
  • 1 small onion, sliced.
  • 1 clove garlic (optional)
  • 1. 1/2 tablespoons of cooking oil.
  • 1. tablespoon soy sauce, (traditionally Thai golden mountain seasoning sauce is used, soy sauce is a good alternative)
  • 1. tablespoon Fish sauce, (Maggie make a good one).
  • 2. teaspoons of white sugar.


  1. Heat oil in wok or deep frying pan, hot. (take care, do not leave unattended)
  2. Lightly brown onions & garlic if used,
  3. Add minced cooked pork,  eggs & hot rice.
  4. Mix soy sauce, fish sauce & sugar, stir through the fried rice,
  5. Serve.

This basic fried rice, you can add anything you like to it. I add some small prawns and sometimes I make it mostly with vegetables, or add some bacon pieces, very versatile.

Thai sweet chilli sauce

Not one of Mum’s, but from an old traditional Thai recipe.

* 8 red chillies. (This is very hot!!! Reduce the amount of chilli for taste. I use 4 chillies)

 1/2 Cup white vinegar,

1 1/2 Cups white sugar,

2 teaspoons salt,

5 cloves of fresh garlic,

2 Cups water.


Place all ingredients in a blender, minced well.

Place mixture in a sauce pan, boil, stirring occasionally, until mixture is thickened.

When cold serve as a dipping sauce.

Thai meatloaf

From a book called; Wheat & Gluten free, By Jody Vassallo.  (endorsed by the coeliac Society)

* Very easy to make.

* Serve hot or cold. 

*I love this served cold the next day with a lovely simple salad ! great to take on a picnic.


1 kg Chicken mince,

1 cup of gluten free cornflakes,

4 Spring onions, sliced,

1 tablespoon finely grated fresh ginger,

2 tablespoons of fresh chopped coriander,

1 Egg, lightly beaten,

2 tablespoons of fish sauce,

1/3 cup (80 mls) of gluten free chilli sauce. (2 tablespoons go into the mix, the rest gets spread over the top)

Pr-heat oven to 180 c

Put the chicken, cornflakes, spring onions, ginger, coriander, eggs, fish sauce & 2 tablespoons of the sweet chilli sauce in a bowl & mix well.

Spoon the mixture into a non-stick loaf tin and press down firmly.

Pour the remaining sweet chilli sauce over the top.

Bake for 30-40 minutes or untill tender.

Drain off any liquid, serve hot or cold. Serves 6.

Oat bran banana muffins

One of Mums recipies.

* Very yummy!  Large quanity, originaly made as a morning tea for the nursing home.

* These muffins can be individual wraped in cling film, placed in a freeza bag and frozen for up to 1 month. If they last that long!

250 g Margarine,

185 g brown sugar,

3 Eggs,

3 Ripe mashed babanas,

1 teaspoon vanilla,

1 teaspoon bicarb soda,

1/2 Cup orange juice,

200 g Self Raising flour,

170 g Wholemeal self raising flour,

70 g Bran.

Cream sugar & margarine untill fluffy.

Beat in eggs, one at a time, 

Beat in bananas, vanilla, orange juice & bicarb soda. (Disolve the soda in a little hot water).

Add all dry ingredents together, then add the wet ingredients, mix together lightly.

Place tablespoons of mixture into deep pattie tins, fill 3/4 of the way for large muffins. The silcone ones are great for these muffins.

lightly bake at 180 for 20 minutes. Do not let them brown on top.

Caraway Seed Cake

Mmm….My dad loves this one!

Another recipe from the Womens Weekly.

125g  Margarine,

1 cup caster sugar,

2 eggs,

1/2 cup milk

1 1/4 cups self raising flour,

1/4 cup custard powder,

2 tablespoons of Carraway seeds.

Spray a 14cm x 21cm loaf pan, line with baking paper.

Beat margarine, sugar, eggs, milk & flour & custard powder in a bowl. Use a small hand held electric mixer. beat on low untill combined, then about 3 mins or until the mixture changes colour.

Stir in carraway seeds.

Spread mixture into prepared pan.

Bake at 150 c for 40 mins. Stand in pan for 5 mins before taking it out of the pan to cool.

Slace as needed.

Will keep 3 days in airtight tin.