My Recipe Collection

This is my portable recipe box. All recipes here have been tested at least once.

Feel free to use and improve on any of the recipes. Comments and suggestions are welcome.

Flourless Chocolate Cake

I am not giving anyone credit for this recipe except myself! I looked at a few different recipes and then hatched this plan! It turned out to be rich, creamy and moist! Yum.



  • 1/2 cup water
  • 1/4 teaspoon salt
  • 1/4 cup sugar
  • 200g milk chocolate (Cadbury’s baking bar), broken into pieces
  • 300g dark chocolate chips (Dr Oetke)
  • 200g butter, cut into table spoon sized pieces
  • 6 eggs, separated
  • 200g ground almonds
  • 1 tsp baking powder


  1. Preheat the oven to 150C, bring a kettle of water to the boil, bring a pot of water to the boil
  2. Grease 9″/23cm cape pan (I used a ~7″ square one) and line with buttered baking paper, stand in a larger dish or pan (for the water bath)
  3. In a double boiler, melt the sugar, water and salt together
  4. Using a new bowl, over the double boiler, in a large bowl, melt the chocolate
  5. Still over the double boiler, add the butter, a few pieces at a time, stirring continually
  6. Mix in the water/sugar solution and remove from heat
  7. Beat egg yolks together, temper with chocolate mix, and then mix into the chocolate
  8. Combine the baking powder and almonds, and then stir into the chocolate mixture
  9. Beat the egg whites until soft peaks form
  10. Add one third to the chocolate mixture, stir well
  11. Fold in remaining egg whites
  12. Pour into the prepared tin
  13. Open the oven door; stand the cake (in the larger pan) on the oven tray – fill with water until it reaches halfway up the side of the cake pan (or whatever)
  14. Slide the cake into the oven
  15. Bake for 45 minutes – the centre will look wet but the insides will be done
  16. Remove the cake from the waterbacth and let it cool on a wire rack
  17. When cool, refrigerate for at least six hours in the pan
  18. To serve, carefully lift the parchment (and cake) out of the pan
  19. Sprinkle with icing sugar and service with pistachios, raspberries and whipped cream


Cherry Clafoutis

I love clafoutis – for breakfast – although I think that the French serve it as dessert, or a snack! Good at any time! You can try other fruits – but cherry is traditional!


  • ½ tablespoon unsalted butter (at room temperature) , for greasing
  • 1 tablespoon sugar
  • 300 g cherries
  • icing sugar , for dusting


  • 30 g self-raising flour
  • 30 g ground almonds
  • ½ teaspoon baking powder
  • 3 large free-range eggs
  • 30 g sugar
  • 250 ml milk
  • ½ teaspoon vanilla extract


  1. Preheat the oven to 180ºC.
  2. Mix all the batter ingredients with a pinch of sea salt until totally smooth, then set aside for 20 to 30 minutes.
  3. Meanwhile, grease a 25cm round baking dish with the softened butter, then sprinkle over the sugar.
  4. Dot the cherries (stoned, if you prefer) around the base of the dish, then place in the oven for 5 minutes so the fruit can begin to soften.
  5. Remove the dish from the oven and pour over the batter until the cherries are just covered. Return to the oven to bake for about 30 to 35 minutes, or until puffy and golden.
  6. Dust the clafoutis with icing sugar and serve lukewarm.

Peppermint Crisp Mousse

On Monday we had dinner at the Wild Fig, and Gordon and I refused to share this dessert  – we each ordered our own! It was great – minty, crunchy and airy. We promptly tried to replicate it – this is the recipe we adapted.


(serves 4)
I can (360g) caramel (Nestle Caramel Treat)
250ml heavy whipping cream (whipped until thick)
Bakers Tennis mint biscuits
2 peppermint crisps (crushed into crumbs)


1) Whip cream until thick
2) Add in caramel and mix until blended
3) Layer into dish or individual serving bowl as follows: tennis biscuits,
caramel & cream mixture
then peppermint crisp crumbs
4) Continue until you have three layers of biscuits and end off with lots of peppermint crisp crumbs on top.
5) Refrigerate (minimum two hours or preferrably overnite)
6) Garnish with fresh mint and enjoy!

Stuffed Pork Loin

A first for us – roast pork loin, with homemade apple sauce. Delicious!

Recipe adapted from Woolworths.


  • 60 g dates, dried and finely chopped
  • 1.5 kg Pork loin, boned and skin scored
  • 2 tsp salt
  • 1 Tbsp fresh sage leaves, finely chopped
  • 1 garlic clove, finely chopped
  • 1 onion, finely chopped
  • 250 g button mushrooms
  • 20 g butter
  • A pinch salt

    For the Applesauce

  • 2 tsp white sugar
  • A pinch cloves
  • a pinch ground nutmeg
  • 1/4 tsp ground cinnamon
  • 2 Tbsp lemon, juiced
  • 1 kg Granny smith apples, peeled, cored and sliced



  1. For the apple sauce, bring the apple slices, lemon juice, spices, white sugar and 1½ cup of water to the boil in a large pot.
  2. Reduce the heat and simmer for about 20 minutes until the apples are soft and falling apart.
  3. Mash the apples with a potato masher or pulse in a food processor until almost smooth. Set aside.


  1. Heat the butter in a pan then add the mushrooms, onion and garlic.
  2. Cook on a low heat for 10 minutes, then put into a sieve to drain off the excess liquid. Mix with the dates and sage.


  1. Preheat the oven to 220 °C.
  2. Lay the pork on a board, skin side down, cut a ‘pocket’ into the loin and fill it with the stuffing.
  3. Roll the pork up and tie it securely at 3 cm intervals with butcher’s string or use a skewer to close the pocket.
  4. Place it in a large dish, skin side up.
  5. Rub salt all over the skin.
  6. Roast it in the top of the oven for 30 minutes.
  7. Reduce the oven temperature to 180 °C and cook for an hour.
  8. Remove the pork from the oven and let it rest for 15 minutes before carving.
  9. Remove the string and either slice through the crackling or remove the crackling, then slice the pork.
  10. Serve the pork warm with the baby potatoes, apple sauce, asparagus and fresh or roasted figs.

Slow Sunday Roast Lamb

Over a series of Sundays, we are trying different roasts. This from BBC Food, required an early start due to the cooking time, but there was nothing else to do (besides vegetables and dessert) to produce a tender, juicy dish. We will be using this recipe again!


  • 1 onion, cut into 4
  • 1 large carrot, cut into 4
  • 2 sticks celery, roughly chopped
  • 2 garlic cloves, smashed
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 1.5kg boneless lamb shoulder
  • 2 tbsp olive oil
  • 400ml lamb stock
For the mint sauce
  • 1 large bunch fresh mint, leaves picked, finely chopped
  • 5 tbsp apple cider vinegar
  • 25g (2 tbsp) castor sugar


Antipasto Kabobs

Makes 60

60 pitted Black Olives

60 Green Olives

60 mozzarella balls(usually found near the speciality cheeses)

60 slices of Salami, cut in half

60 artichoke or marinated red pepper pieces

60 cherry tomatoes

1 cup Balsamic Vinaigrette Salad Dressing (store bought or homemade)

60 Skewers

Place each item onto the skewer using the pointy side.

Can be made a few hours ahead and placed in the refrigerator covered


Mrs Wrench’s Chocolate Bars

Mr Wrench used to bring these whenever there was a “bring it and pool it” tea at the church. These were always our favorites. I have tried to recreate the recipe from memory and some internet research.

I know that the key ingredients were chocolate and marie buscuits. Not sure if the original had raisins – may try a batch with raisins.



  • 285 grams chocolate chips
  • ¼ cup corn syrup
  • 1 stick butter (115 grams)
  • ¾ marie biscuits (broken into pieces)



  1. Melt the butter and chocolate chips and corn syrup
  2. Stir in the biscuit pieces.
  3. Press into a tray and refigerate until firm.
  4. Cut into bars or squares to serve



Chocolate Marie Biscuit Bars (yield: ~20 bars)


  • 1 stick unsalted butter
  • 1 box confectioner’s sugar, or about 3 1/2 cups
  • 2 tablespoons cocoa powder
  • 1 large egg (I’m thinking you could probably substitute 1/4 cup milk for the egg if you wanted), slightly beaten
  • 1 package Marie biscuits (made by Goya, these can be found in the international foods section of your grocery store), roughly crushed
  1. Melt butter in the microwave or in a saucepan on the stove. While the butter is melting, sift confectioner’s sugar and cocoa powder into a large bowl.
  2. Pour the melted butter into the sugar/cocoa mixture; stir until fully incorporated.
  3. Add the beaten egg (or milk) to the butter and sugar. Mix thoroughly. It should be somewhat runny – add milk if necessary to thin it out.
  4. Stir in the crushed biscuits until all pieces are coated with chocolate.
  5. Coat a 9×9 inch pan with cooking spray. Press the fudge into the pan and allow to set in the refrigerator for at least an hour, or until firm. Cut into squares and serve. Store in a cold place.

Spicy Maple Nuts

One cup of pecans, walnuts and almonds each

Mix together with 2 tablespoons of maple syrup.

Then add a 1/4 teaspoon of cumin, cayenne pepper and salt and mix well.

Spread the nut mixture on a cookie sheet (or two if necessary) and bake in a 300 degree oven 15 to 20 minutes.

Eggplant Rolls


  • 5 eggplants (long think ones)
  • 2 x goats cheese
  • 4 tomatoes – seeded and diced
  • 4 tables sppons olive oil
  • ¼ cup chopped parsley



  1. Cut eggplant in half and then into thin slices (trim the skin and discard)
  2. Brush each side with olive oil
  3. Grill on both sides (griddle pan or in the oven)
  4. Allow to cool
  5. Mix goats cheese, parsley and tomato, salt and pepper
  6. Spread on eggplant
  7. Roll up and secure with toothprick
  8. Refrigerate until ready to serve

Vietnamese Salmon Rolls


  • 60 rice paper sheets
  • 6 cucumbers
  • 6 avos
  • 6 large carrots
  • 3 pounds smoked salmon
  • Dipping sauce


  1. Julienne the carrots and cucumbers.
  2. Cut the lettuce into strips
  3. Cut the avo and salmon into slivers
  4. Soak the rice paper. Use a glass board (paper sticks to wood)
  5. Roll up avo, salmon, carrots, cucumber in a roll – Place the ingredients on the bottom half of the rice paper, fold up both sides, fold the bottom part and roll it all the way.
  6. Store in fridge until ready to serve
  7. Serve with dipping sauce