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Butternut and Spinach Pasta Bake with Kandy Shepherd

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Ceasar Cocktails with Dani Collins

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Kandy Shepherd

Joanne Austen Brown

Melanie Milburne

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Homemade Basil and Pinenut Pesto by Kandy Shepherd

Pesto packed in glass jars It’s summer time DownUnder and I’m fortunate to have lots of basil growing in my garden. It’s time to make pesto! My family loves pesto used as a pungent, tasty pasta sauce, or added by the teaspoon to soups, casseroles and vegetable dishes. As homemade pesto only lasts up to a week in the refrigerator, I tend to freeze my pesto in small quantities to add a taste of my summer garden to our meals all year around. To make pesto is easy, if a tad fussy, and worth it as we find my pesto so much tastier than the store bought jars! Fresh, homemade pesto Homemade Basil and Pinenut Pesto YOU WILL NEED (Note: I use Australian standard size measuring cups but recipe works as well with US measuring cups) 1/3 cup pinenuts ½ cup Parmesan cheese (cut from block cheese) 2 cups fresh basil leaves, tightly packed ½ cup extra virgin olive oil 2 medium cloves of garlic, chopped Salt and pepper to taste METHOD 1. ...

Welshcakes Recipe by Rachael Thomas

A Recipe from Wales Welshcakes Welshcakes are a traditional recipe. These easy to make cakes are baked on a griddle and are perfect with a cup of tea or coffee. They are delicious warm, sprinkled with sugar. 225g/8oz plain flour 100g/4oz butter 75g/3oz caster sugar 50g/2oz currants ½tsp baking powder ¼tsp mixed spice 1 egg Pinch of salt A little milk to bind Method Put the sieved flour into a large mixing bowl, add the sugar, baking powder, mixed spice, pinch of salt and then the butter cut into chunks. Mix together with your fingers until it’s a fine crumbly consistency, then add the dried fruit. Now make a well in the middle of the mixture to add the egg and milk – a little at first, then the rest and mix with a spoon. Once it’s formed a soft dough it can be rolled out to about a centimetre thick and cut into circles. Cook on a griddle or in a large frying pan with a little butter. Each cake should take about four minutes on each side, but I always do a test one fi...

Mixed Berry Muffins with Wendy Davies!

Mixed Berry Muffins These muffins are great for a quick breakfast. They go down well as an afternoon snack, or just whenever. And, in my household, they tend to get eaten almost as soon as they come out of the oven. This recipe makes 12 large muffins. You can use any fruit you want, but my favourites are blueberry or cherry or mixed berry. Today, I chose mixed berry. I always use frozen fruit because the fruit stays plump and juicy and makes the muffins taste and look fantastic. Ingredients: I cup of wholemeal self-raising flour 1 cup of white self-raising flour ½ cup of raw sugar Mixed Spice (about a teaspoon) I egg ½ cup of Buttermilk ½ cup of Canola Oil 2 tablespoons Plain Greek-style Yoghurt – but I use the vanilla flavoured one as well. 2 cups of frozen blueberries / mixed berries / pitted cherries Sliced Almonds Method: · Pre-heat oven to 180 degrees Celsiu...

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