About Me

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Fifty six year old empty-nester. Wife to one, mum to four and nan to three precious grandies. Living simply is my passion, I enjoy growing food, living healthy and playing with a variety of crafts. I am always up for a bargain and love to op shop for vintage treasures.

Tuesday, June 9, 2009

Some more recipes

A favourite in our house.

Tasty Toasted Sandwich

In frypan, fry one egg.

On your bread place tomato slices, cheese slice, leaf of silver beet or spinach and some mustard (I used American).

Top with the fried egg

Put sandwich together, then butter the outside and pan fry until golden brown.

Bean and Vegetable Casserole

310gms can butter beans

60gms butter

1 onion

1 clove of garlic

1/2 red pepper

2 sticks celery

1 carrot

2 zucchini

1/4 small cauliflower

125gms green beans

4 shallots

400gm can tomatoes

1 tablespoon chopped parsley

2 tablespoons chopped chives

1 teaspoon chopped mint

1/2 teaspoon dried basil

2 medium potatoes

1/2 cup grated cheddar cheese

15gms butter, extra

Cut pepper into strips; slice celery, zucchini and beans; cut cauliflower into small flowerets; slice carrot, chop shallots. Heat butter in large pan, add chopped onion, cook until transparent. Add crushed garlic, celery, carrot, zucchini, pepper, cauliflower and beans. Stir over heat one minute. Add undrained mashed tomatoes, chives, mint and basil. Bring to boil stirring occasionally, remove from heat. Stir in drained and rinsed butter beans, shallots and parsley. Place vegetable mixture in oven proof dish. Slice potatoes thinly, cover vegetables with single layer of potatoes, brush with extra melted butter, sprinkle with grated cheese. Bake uncovered in moderate oven 40 minutes or until potatoes are tender and golden brown. Serves 6.

(courtesy Best Recipes from the Weekly)

Pumpkin Tea Cake
(from Lady Flo Bjelke-Petersen's Classic Country Collection)

25ogms butter
3/4 cup caster sugar
1 teaspoon grated orange rind
2 eggs
1/2 cup mashed pumpkin
1/2 cup desiccated coconut
2 cups self raising flour
3/4 cup milk


60gms butter
1 cup icing sugar
1 tablespoon milk
1/4 teaspoon cinnamon

Beat butter and sugar together. Add grated orange. Add eggs 1 at a time. Add mashed pumpkin and coconut. Stir in sifted flour alternately with milk. Grease a deep 20cm round cake tin, use greased paper on bottom of tin. Pour mixture into cake tin and cook in a moderate oven (180 -200C) for 1 1/4 hours.


Mix all the ingredients together in saucepan in stove. Ice cake and sprinkle with coconut.




  1. Hi Tania

    Great recipes, thank you. The Bean & Veg Casserole is printed out and will be used next week when Kirby comes home.

    Cheers - Joolz

  2. The toasted sandwich sounds absolutely divine, and the Bean and Vegetable Casserole is one that I'm going to try soon. Thank you for posting these recipes - they sound yummy.

  3. Just jumped on the Pc to try and find some dinner ideas!
    And look at this!
    That bean veg thingy sounds yum!!
    My son would just adore it....Minus the beans and veg!..lol!

  4. Yum your recipes look great.

    I haven't forgotten about your prize, I'm just waiting on a few copies and then I can post the first mag. of your subscription off to you. I'll email you once I've posted.


  5. Hi Tania,the pumpkin teacake is on the to-do list for this weekend,thanks!!!

  6. Hi Tani, I havent' been by for a while, I hope all is well. I love toasted sandwiche's like that.I think the casserole would be good too. TTFN

  7. Oh the food looks good at your house!

  8. those look great!:D makes me hungry!! :D if you don'[t recall my new blog address, it is: atraditionalcatholic.wordpress.com


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