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Recipe Index

Chocolate Macadamia Roll
Rum Balls - without rum
Rum Balls - the real thing
Apricot Balls
Coconut and Ginger Slice
Fruity Chews
Coconut Treats
High-Energy Treats
Magic Muesli Macaroons
Crunchy Caramel Bars
Pancakes and Blueberry Sauce
Pancakes and Strawberries
Strawberry Ginger Cheesecake
Kahlua Cheesecake
Honeydew Dessert
Frozen Sinful Stuff
Brenda's Ice Cream
Apricot Mousse
Mango Mousse
Marshmallow Coconut Fruit
Papaw Presentation
Jelly Fruit Rainbow
Creamy Rice Yoghurt
Apricot Fudge
Nutty Fruity Balls
Cheese Scones
Tasty Muffins


This recipe has been handed from friend to friend so many times that we have no idea where it originated.


1.5kg (3 lb) chicken pieces (for best flavour, leave the skin on)
4 teaspoons oil
2 large onions OR dried onion
4 cloves garlic OR garlic powder
2 teaspoons oil, extra
4 teaspoons lemon juice
2 teaspoons grated lemon rind
2 cups gluten-free tomato sauce (ketchup)
2 teaspooons brown sugar
2 teaspoons gluten-free dry mustard
2 teaspoons gluten-free curry powder
4 teaspoons gluten-free vinegar
2 teaspoons gluten-free soy sauce (from health food shop)
salt and freshly ground pepper

Saute chicken in hot oil until golden brown, remove from pan, drain. Pour off oil from pan, add all other ingredients. Stir until pan brownings are dissolved. Add chicken. Cook on low heat until tender.

Nice served with rice and green vegetables.

Note: You should have plenty of leftovers for second helpings or to heat up for another day. Freezes well.

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Even if you're not specially fond of cauliflower, try this recipe. I think you'll be pleasantly surprised. The other ingredients have such a strong flavour you won't taste much cauliflower. The eggs and cheese make it a substantial dish which can be a meal in itself. So if you're a slap-dash cook, it won't matter a bit with this recipe.


half a cauliflower
6 eggs
cheese sauce (see recipe below)
your favourite salsa or pasta sauce -(gluten-free)

Cut or break cauliflower into small pieces. Boil or steam until it's just tender. Put into a flat oven-proof dish. Cover with tomato salsa -- either make this yourself by cooking chopped onions and tomatoes together in a little butter, or use a bought pasta sauce. Cover with cheese sauce (see recipe number 3).

Beat six egg whites until they're stiff. Spread over the cauliflower mixture. Make six holes in the mixture with a spatula and drop an egg yolk into each one. Sprinkle with grated cheese -- be as generous or as stingy as you like, it's up to you.

Bake at 200 C (375 F) until the top is puffy and golden.

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3. CHEESE SAUCE (without butter)


1 cup grated cheese
1 tablespoon maize cornflour (in US, cornstarch)
½ teaspoon gluten-free mustard powder
1 cup milk

In a plastic bag, toss the cheese, flour and mustard together so that the cornflour coats all the cheese. Warm the milk in a saucean. Add the cheese, stir constantly until the cheese melts and the sauce thickens.

Adjust the desired consistency of the sauce by adding or reducing milk.

You can use this sauce in the Cauliflower Delight recipe, or over vegetables, pasta, fish or chicken.

Note: Australian or New Zealand maize cornflour is similar to American cornstarch.

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>4. CHEESE SAUCE (with butter)


60g (2oz) butter
3 level tablespoons maize cornflour (in US, cornstarch)
500ml (2 cups) skim milk
1 tablespoon parmesan
60g (2oz) tasty cheese, grated

Melt butter in a pot. Add cornflour, stir well. Add skim milk. Stir constantly until thickened. Add cheeses. Stir until cheese has melted.

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An old friend Brenda Withell, of Christchurch, New Zealand, is a busy teacher so she likes meals that can be made in a few minutes. These delicious baked potatoes take about 10 minutes. The exact quantities of ingredients don't matter -- simply adjust to suit your taste buds.

For each person, scrub one large potato and pierce it several times. If you don't, it may explode in the microwave -- very messy. Microwave on HIGH for 4 to 5 minutes. Prod it with your finger to check that it is soft. Cut a deep star across the top, and press from the bottom to open up the potato.

Make any of the following mixtures. Use a food processor to chop the onions, peppers, garlic etc. Pile the mixture in and on top of the potato. Microwave another one and a half minutes.

Choose any of these fillings:
(a) Baked beans (gluten-free ones), onion, cheese, and lots of freshly ground pepper.
(b) Bacon, onion and cheese.
(c) Cooked mince, onion and gluten-free taco mix, mint OR parsley.
(d) Creamed corn, cheese, onion, chopped chives and lots of freshly ground pepper.
(e) Salmon OR tuna, onion and chives.
(f) Prawns, garlic and a light cheese sauce (made with mild, not tasty, cheese).
(g) Bought or home-made pesto.

Optional extras:
Brenda adds garlic to nearly all these versions. As well, finely chopped tomatoes, finely chopped celery and capsicum (bell peppers) are all really nice added to any of these mixtures.

You can also add leftover cooked chicken, or any kind of leftover cooked meat or fish to these combinations. If you invent a great combination, I'd love to hear about it.

Note: My method takes slightly longer, but it spreads the flavour through the potato better. Here's how:

For two medium/large potatoes, microwave on HIGH for eight minutes. Don't overcook. They will feel firm, but leave them to stand for five minutes and they will be fully cooked.

Slice a quarter off the top of each potato. Scoop out most of the cooked potato, leaving the skin and a thin layer of potato intact. In a separate bowl, mash the potato with a large knob of butter.

Add lots of flavourful ingredients (from Brenda's list above), mix thoroughly and pile it all in and on the potatoes. Add a sprinkling of sharp parmesan cheese, and microwave until the cheese melts -- about one and a half minutes.

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Sweet potatoes and lemon grass grow almost as well as weeds in my sub-tropical garden. You can use pumpkin instead, if you like, and leave out the lemon grass.

Look for cornflakes which don't contain malt. If you can't find any, instead use breadcrumbs made with gluten-free bread (home-made OR from health shop).


1 large or several small sweet potatoes (kumera)
440g (14oz) corn kernels, fresh, frozen or canned (drained)
2 cups gluten-free cornflakes
½ cup chopped onion
½ cup chopped green and red capsicum (bell pepper)
2 tablespoons margarine
1 cup grated low-fat tasty cheese
¼ cup sharp parmesan, grated
a few pieces of lemon grass
salt and freshly ground pepper to taste

Boil the sweet potatoes in water containing lemon grass. When they're soft, fish out the lemon grass and throw it away. Mash the sweet potatoes. You need two cups of mashed sweet potato.

Gently cook onions, capsicums and 2 tablespoons of margarine in a medium saucepan. Do not brown. Stir in corn and sweet potato and half the cornflakes. Blend all together and put in greased casserole dish.

Sprinkle over the top in this order: remaining cornflakes, parmesan cheese and grated tasty cheese. Bake uncovered in a 180 C (350 F) oven for about 45 minutes until nicely browned on top. Serves six. Reheats well.

Serve with steamed green vegetables.

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This is one of those marvellous recipes in which the exact ingredients and proportions don't matter. You can easily adapt it to suit the ingredients you have. If you're making meringues -- or any any recipe using egg whites -- you can throw the extra yolks in the savoury bake.


5 cups cooked rice
4 eggs, beaten
500g (1 lb) cottage cheese
250g (8oz) mushrooms chopped
2 large chopped onions
4 or 5 medium size tomatoes, chopped
2 cups tasty grated cheese (we use low-fat cheese)
2 tablespoons sharp parmesan
6 rashers bacon, chopped
250g (8oz) frozen corn kernels
3 medium tomatoes, sliced
¼ teaspoon salt
freshly ground black pepper

Mix everything (except for 1 cup of the grated cheese and the sliced tomatoes) well. Turn into a greased oven-proof dish. We use one 36x26cm (14x10 inches). Using a smaller, deeper dish is fine -- it will just take longer to cook. Cover the top with slices of tomato and then 1 cup of grated tasty cheese.

Bake at 220 C (400 F) for about 50 minutes until firm and cooked through. Serve with green vegetables or salad.
Serves 8 to 10.

Note: You can have lots of fun with this recipe. If you like, leave out the mushrooms and experiment with other vegetables.

We deliberately make far more than we can eat in one meal. The leftovers are excellent for snacks and quick, easy lunches, within a day or two. If frozen, it goes soggy but still tastes great.

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Hope you can get the ingredients for this lovely tropical dish.


1 kg (2 lb) cooked king prawns
3 mangoes
2¾ cups apricot juice
1½ tablespoons fresh mint, chopped

In a food processor, blend the mangoes, juice and mint. Pour into a microwave-safe dish and microwave on HIGH for three minutes. Peel and de-vein the prawns. Pour the sauce over them.

Serve with salad.

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A bit heavier than the usual souffle, this one won't collapse while you're waiting for people to come and get it.


425g (about 13oz) tin salmon, drained,
4 eggs
2 cups cooked rice
1 cup milk
1 onion
1 tablespoon butter
1 teaspoon lemon juice
salt and pepper

Melt the butter. Chop up the onion. Mix the salmon, cooked rice, milk, onion, lemon juice and butter. Add salt and pepper to taste.

Separate the eggs. Beat the yolks and add them. Beat the egg whites till stiff and fold them in. Put mixture in a greased oven-proof dish and bake at 190 B (365 F) until it's firm -- about half and hour.

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3 medium potatoes, peeled and thinly sliced
1 onion, sliced
2 hard-boiled eggs, chopped
¾ cup grated tasty cheese
¼ cup cooked ham, chopped
½ cup milk
2 tablespoons gluten-free chutney
¼ teaspoon paprika
freshly ground black pepper
herb salt

Grease an oven-proof dish with half the potato and onion slices. Sprinkle with salt and pepper. Spread the cheese, ham, chutney and eggs over the potato slices. Pour the milk over it. Use the remaining potato and onion slices to make another layer. Add the milk and sprinkle with paprika.

Bake in 180 C (360 F) oven for about 30 minutes. By then, the potatoes should be tender.

Microwave version: Microwave for 15 to 20 minutes.

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It's a great special treat to serve guests. Make enough to give them second helpings.


8 pork chops
345g (11oz) glace cherries
¼ cup golden syrup OR gluten-free rice syrup
¼ cup slivered almonds
¼ cup red wine vinegar
¼ teaspoon salt
¼ teaspoon nutmeg
¼ teaspoon ground cloves
¼ teaspoon cinnamon
1/8 teaspoon black pepper

While the pork chops are frying, combine the cherries, golden syrup, vinegar, salt, pepper and spices. Bring to boil and boil for one minute. Add the almonds and pour a third of the sauce over the frying chops. Pour the remaining sauce over the chops when serving.

Serve with fresh steamed vegetables.

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These are easy to make, taste great and are cheap -- specially if you grow your own capsicums (bell peppers) and make your own sauce. Make sure the stock cubes and sauce are gluten-free.


5 large capsicums (bell peppers)
1 cup long grain rice
2 gluten-free beef stock cubes
250g (8oz) mince
750g (24oz) your favourite gluten-free pasta sauce
1 cup tasty cheese, grated
¼ cup extra sharp parmesan (romano)

Boil or microwave rice in water to which you have added the beef stock cubes. Mix mince and half the pasta sauce. Microwave on high for about 10 minutes (or cook in frypan).

If possible select squarish capsicums which will stand on end. Remove the seeds and stringy pieces. Add the cooked rice to the cooked mince. Add 1 cupful grated cheese. Mix well and spoon mixture into capsicums. Stand capsicums in a microwave dish, pour remaining pasta sauce over them, top with parmesan cheese, cover and cook on high for about 15 minutes, or bake in oven for about half an hour at 180 C (360 F).

Easy variation: If you're rushed for time, don't stuff the capsicums, just slice them and mix everything together. Somehow, not quite as good as the other version.

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155g (5oz) gluten-free rice vermicilli
220g (7oz) canned crab meat
4 bunches fresh asparagus
2 teaspoons peanut oil
2 cups chicken stock, home-made OR made with gluten-free stock cubes
2 tablespoons maize cornflour (in US, cornstarch)

Boil rice vermicilli for about 10 minutes. Heat oil in a pan and add chopped asparagus. Stir-fry for 5 minutes. Add chicken stock and cornflour, and crab meat. Stir until sauce is thick. Pour over vermicilli and serve.

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This one's easy, quick and absolutely delicious.


gluten-free rice noodles, cooked
prawns, cooked
tomatoes, chopped
a few fresh coriander leaves

Combine in a large bowl: Cooked rice noodles, cooked prawns, thinly sliced snow peas, chopped tomatoes, shallots and fresh coriander leaves.

Pour over a dressing made of: 1 tablespoon finely chopped lemon grass, 1/4 cup mild sweet chilli sauce (gluten-free), 1/4 cup lime juice, 1/4 cup apple cider vinegar OR white rice vinegar.

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15. FAST BEEF STROGANOFF (microwave)

So easy -- so tasty.


500g (½ pound) beef mince (ground beef)
1 packet gluten-free onion soup mix
3 cups gluten-free rice noodles
½ teaspoon ground ginger
3½ cups hot water
1 can sliced mushrooms
1 cup cream
maize cornflour (in US, cornstarch)

Microwave mince on HIGH for 5 minutes. Add packet of soup, noodles, ginger, hot water. Cook 12 minutes. Add mushrooms and cream and thicken with maize cornflour. Microwave for another minute.

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Another easy one.


2 large potatoes, thinly sliced
2 large onions, sliced
6 rashers of bacon
2 eggs
pepper and herb salt
1 cup milk

Place layers in a greased oven-proof dish in this order: onion, bacon, potato. Repeat. Top layer should be potato.

Beat two eggs, add seasoning. Add milk and pour over the layers. Bake in oven at 190 C (375 F) until the top browns.

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A kedgeree usually has smoked fish in it, but why not use salmon?


2 teaspoons olive oil
1 cup onion, finely chopped
2 cloves garlic, crushed
1 teaspoon turmeric
1 teaspoon gluten-free curry powder
180g (6oz) long grain rice
240g (about 8oz) tinned salmon
1 cup red capsicum (bell pepper), sliced
2 cups gluten-free vegetable stock OR use gluten-free vegetable boullion cubes
4 hard-boiled eggs, quartered
1/2 cup fresh mint OR parsley, chopped

Heat the olive oil in a non-stick frying pan and gently fry the onion for a few minutes until it softens. Add the garlic, turmeric and curry powder. Cook one minute. Add the rice, capsicum and vegetable stock.

Bring to the boil and then simmer, covered, for 12 minutes or until the rice is cooked. Add the salmon and eggs and gently fold them through the mixture. Stir in the mint and add pepper to taste.

Serve with green vegetables or salad.

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440g (14oz) tinned salmon
500g (1 pound) potatoes, boiled and sliced
60g (2oz) butter
3 tablespoons flour
1½ cups milk
3 tablespoons maize cornflour (in US, cornstarch)
½ cup cream
1 small onion, finely chopped
1 teaspoon gluten-free dry mustard
½ cup tasty cheese, grated
½ cup gluten-free cornflakes
½ teaspoon paprika

Melt the butter in a saucepan, add the flour and cook for one minute. Add the cream and milk and gently bring to the boil, stirring constantly until the sauce thickens.

Remove from stove and add the mustard, half the cheese and gently fold in the salmon. Avoid mashing it.

In an oven-proof dish, arrange alternative layers of potato slices and the salmon mixture. Sprinkle cornflakes over the top, followed by the remaining cheese and paprika.

Bake in 180 C (360 F) oven for about half an hour until nicely golden brown on top. Serve with green vegetables or salad.

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1 tablespoon olive oil
500g (1 pound) raw chicken, in small chunks
1 medium onion, chopped
1 capsicum (bell pepper), sliced
1 tablespoon maize cornflour (in US, cornstarch)
440g (14oz) unsweetened tinned pineapple, including juice
1 tablespoon gluten-free tomato sauce
¼ cup water
1 gluten-free chicken stock cube
1 banana, sliced
1 or 2 tsp gluten-free curry powder, to suit your taste buds

In a non-stick frypan, heat the oil and fry the chicken, onion and capsicum for about four minutes. Stir so it doesn't burn.

Blend the cornflour and curry powder in a little of the water, add tomato sauce and remaining water. Add to the frypan with the stock cube, canned pineapple and pineapple juice.

Stir until the sauce boils and thickens. Lower the heat, cover and simmer for 20 minutes. Just before serving add the sliced banana. Serve with rice.

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Every keen cook seems to have his or her own ideas on how rice should be cooked. Some say it must be washed first, some say it should never be washed, or rinsed after cooking, and some suggest soaking it in water for at least two hours before it is cooked. Which ever way you prepare it, here's a way to add lots of flavour.


30g (1oz) butter
2 cups white rice
½ cup wild rice
3 cups tomato juice
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 teaspoon cumin
2 bay leaves
1 teaspoon coriander

Bring water to boil, add rice and wild rice. Add everything else. Simmer gently until all the water is absorbed -- about 15 minutes. Cover and let it stand a few minutes.

Serve with salad and cold meat.

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Here's a tasty way to cook vegies.


3 potatoes
1 large kumera (sweet potato)
1 parsnip
3 carrots
1 tablespoon oil
1 teaspoon paprika
1 teaspoon gluten-free curry powder
½ teaspoon freshly ground black pepper

Scrub the vegetables and cut them into wedges. Toss them in oil in a large oven-proof dish.

Mix the paprika, curry powder and pepper and sprinkle it over the wedges. Stir well to make sure the pieces are covered. Bake at 200 C (375 F) for 20 to 30 minutes until the wedges are delightfully golden brown and crunchy. Turn them over a couple of times during baking.

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When it comes to fish, barramundi is my favourite. It's a delightful tasting, succulent tropical fish found in Queensland. I guess you'll have to substitute your local favourite.


1 fish
1 cup tangelo juice
1 tablespoon gluten-free curry powder
1 tablespoon maize cornflour (in US, cornstarch)
½ cup coconut cream
herb salt and freshly ground pepper to taste

Place the barramundi or whatever fish, cleaned, in a shallow casserole dish, combine the other ingredients and use to coat the fish thoroughly. Cover and refrigerate for at least two hours.

Bake at 180 C (360 F) until cooked -- about 30 minutes -- basting frequently. Serve with steamed rice.

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The exact ingredients and proportions don't matter too much in this recipe, which is easily adapted to suit your taste buds -- and the ingredients you have. You can throw in tinned corn instead of frozen, tuna instead of salmon, and shallots instead of the onion. If you don't have fresh mint or basil, you can use a tablespoon of dried basil.


4 eggs
185g (6oz) can salmon
440g (14oz) frozen corn kernels
1 onion, halved and then sliced
2 larged tomatoes, chopped
1 capsicum (bell pepper) chopped
several sprigs fresh mint or basil, chopped
freshly ground black pepper
herb salt OR ordinary salt
1 teaspoon olive oil

In a heavy frypan, heat the olive oil and cook the chopped onion till it softens. Add the corn, salmon (drained), chopped tomatoes and chopped capsicum. Stir to combine but don't be too vigorous, you don't want the salmon mashed -- try to keep it in small pieces. Sprinkle with pepper, herb salt and chopped mint.
Beat the eggs lightly and pour over the mixture. Cook at very low heat until the eggs are cooked, which will be about 12 minutes.

Serve with fresh green salad.

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(Easy to make in a microwave)

Beautifully moist, and crammed with lovely fruit and nuts. who could resist......


1 kg mixed fruit
125g (4oz) butter
4 eggs, beaten
1 dessertspoon Parisian essence (brown colouring, optional)
440g (14oz) unsweetened crushed pineapple
125g (4oz) almonds
1 teaspoon pre-gel starch OR xanthan gum OR guar gum
1 teaspoon cream of tartar
1 teaspoon bicarbonate of soda
1 cup bought gluten-free flour OR ½ soya, ¼ rice and ¼ potato flour
1 tablespoon nutmeg
1 tablespoon mixed spice
1 tablespoon Amaretto liqueur
1 tablespoon Cointreau

(If you don't have these liqueurs on hand you can buy a nip of each from your local pub, OR whatever liqueurs you prefer OR use almond essence and orange essence.)

Cook the fruit and liqueurs on HIGH for five minutes in the microwave. (Joanna cunningly uses a round glass dish about eight inches wide and four inches deep -- 20x10cm -- and also cooks the cake in it.)

Add the butter and spices. Tip this mixture into a large basin and stir in the rest of the ingredients.

Line the glass dish with baking paper, pour in the ingredients, cook on HIGH for 15 minutes, elevating the dish while cooking, for example by sitting it on a small upturned china dish.

Test with a skewer. (When the skewer comes out clean, the cake is cooked.)

Allow the cake to cool before removing from the container. You can simply remove the baking paper and the put the cake back in the dish it was cooked in, put the lid on and store in the fridge. How's that for simplicity!

If you can ignore the mouth-watering aroma, after a few days the taste improves as the flavours meld together.

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4 eggs
2 tablespoons maize cornflour (in US, cornstarch)
¾ cup sugar
¼ cup arrowroot
1 teaspoon mixed spice
1 teaspoon cinnamon
1 teaspoon ground ginger
½ teaspoon bicarbonate of soda
½ teaspoon cream of tarter
1 tablespoon golden syrup OR gluten-free rice syrup

Beat the eggs whites until stiff, add sugar, yolks, spices, cornflour, arrowroot, and last of all the golden syrup. Bake at 170 C (350 F) for about 25 minutes. Press lightly with your finger. If the cake springs back, it's cooked.

Note: My mixed spice packet contains (with the proportion in descending order): cinnamon, coriander, nutmeg, pimento, ginger, cassia and cloves.

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½ cup butter
¾ cup sugar
2 eggs
1 cup arrowroot
¾ teaspoon bicarbonate of soda
¾ teaspoon cream of tartar
3 tablespoons of milk
1 teaspoon cinnamon

Beat butter and sugar, add yolks of eggs. Next add arrowroot, bicarbonate of soda and cream of tartar, egg whites, cinnamon and milk.

Bake at 150 C (325 F) in a ring tin about 20 minutes. Ice with whipped cream into which you have folded in melted dark chocolate.

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It's so hearty it's virtually a meal in itself. It's great to come home to on a winter's day. You can heat it in a microwave, with a couple of crumbled rice cakes used as ''croutons''.


1 ham hock
1 packet of split peas, green or yellow
1 onion, chopped
1 onion whole
12 whole cloves
2 teaspoons pickling spice
1 teaspoon marjoram
1 teaspoon fresh mint, chopped (optional)

Place hock in crockpot, add split peas, cover with water, add chopped onion. Stud a whole onion with cloves -- that makes it easy to remove cloves after cooking. Add spice and herbs.

Cook until the meat falls off the bone. Discard bone, fat and onion with cloves. Chop meat and return it to the soup.

Serve with hot buttered toast (made with gluten-free bread from a health food shop if you don't have your own).

Note: You'll get different results with different brands of split peas. The best soup is made when the split peas turn to mush and meld with all the other flavours. Old dried legumes go hard and take much longer to cook.

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Even if you don't like pumpkin, I think you'll be impressed with this Thai-style soup -- as long as you like ginger and garlic.


1 medium size pumpkin
1 can coconut cream
chicken stock, home-made OR made with gluten-free stock cubes
2 rounded dessertspoons of ginger in syrup OR fresh ginger
1 large brown onion
3 cloves garlic
cooking oil
herb salt, pepper

Remove the pumpkin skin and seeds, chop pumpkin into chunks. Slice onion. Crush garlic. In a large frypan or pan, saute the onion and garlic in a little oil until golden. Add chunks of pumpkin and saute, stirring, for five minutes. Add enough chicken stock to cover the pumpkin. Add ginger.

Bring to the boil and then simmer for about 15 minutes, till the pumpkin is soft. Take it off the heat and allow to cool. Blend the mixture to a puree.

Put it back on the stove, add coconut cream and salt and pepper. Bring the heat up slowly until the soup is simmering. Adjust seasoning to taste.

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250g (8oz) rice cookies (from health food shop)
½ cup raisins, chopped
½ cup macadamia nuts, chopped
155g (5oz) dark chocolate
60g (2oz) butter
1 egg
2 tablespoons Amaretto OR liqueur of your choice
pure icing sugar (powdered sugar)

Crush cookies, not too finely. Melt chocolate with Amaretto. Beat the egg, and combine with butter, melted, then combine with chocolate mixture. Mix well.

Work mixture into a sausage shape, place on aluminium foil and roll up into lengths. Chill until it's firm. Dust with icing sugar and cut into slices. If there's any left over -- there probably won't be -- keep it in the fridge.

Note: the consistency of the mixture may vary depending on the brand of gluten-free biscuits used. If it seems too sloppy, try putting it in the fridge for a few hours before rolling into lengths.

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These are quick and easy to make.


200g (6 1/2oz) gluten-free rice cookies (from health food shop)
400g (13oz) condensed skim milk
1 cup dessicated coconut
½ cup shredded coconut
1 cup mixed dried fruit
60g (2oz) glace cherries, chopped
2 tablespoons cocoa
1 tablespoon butter rum essence
extra dessicated coconut

Crush rice cookies in food processor. If you don't have one, put biscuits in a sturdy plastic bag, tie it up leaving as little air as possible inside, place bag on floor and use your heel to crush biscuits.

Mix all ingredients in a large bowl. The consistency may vary depending on the brand of biscuits used. If it seems too sloppy, refrigerate it for a few hours. Roll into small balls -- guests tend to look for a small ball to sample, then return for a larger one. Roll balls in dessicated coconut. Refrigerate. If you can manage to leave them alone, the taste improves when the flavours have melded for a day or two.

Variations: You may like to try them flavoured with walnuts and a tablespoon of strong black coffee, or almonds and almond essence.

The original recipe had no cherries, no fruit, less coconut and two tablespoons of rum. I'd love to hear how your experiments turn out.

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Bundaberg Rum is produced in Queensland. It's potent stuff. Easy to make, these sweet treats are a nice perk-me-up served with a late-night cup of coffee.


250g (8oz) dark chocolate
2 tablespoon butter
2 tablespoon sweetened condensed skim milk
4 teaspoons overproof rum -- from Bundaberg, of course!
2 teaspoon vanilla essence

Melt chocolate and butter over hot water. Stir in condensed milk. Beat in rum and vanilla. Chill until firm enough to handle. Using a teaspoon, form balls and drop into cocoa. Store in refrigerator.

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rind from 1/2 orange
½ cup castor sugar (superfine sugar)
250g (8oz) dried apricots, chopped finely
1/4 cup fresh orange juice
1½ cups dessicated coconut
extra coconut

Grate the rind, add sugar, dried apricot, juice and coconut. Blend. You need enough coconut to make firm balls which hold together. Form into small balls. You'll need to wet your fingers frequently to stop the balls from sticking.

Roll balls in extra coconut. Refrigerate.

Variation: Replace some of the orange juice with apricot brandy.

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This one's yummy. Are you worried about the sugar? Let's see . . . the recipe contains one cup of sugar, divided by about 24. That's just over a teaspoon of sugar in each piece. Lots of people have more sugar than that in a cup of coffee.


1 cup dessicated coconut
1 1/3 cups shredded coconut
1 cup castor sugar (superfine sugar)
3 eggs
220g (7oz) dark chocolate
90g (3oz) slivered almonds
185g (6oz) of ginger in syrup (including syrup)

Line a 28 x 18cm (11 x 7 inch) tin or oven-proof dish with foil. Melt the chocolate gently on stove, or microwave on HIGH for two minutes. Stir out any remaining lumps.

Spread the chocolate over the foil, going up the sides of the tin an inch or so (otherwise the mixture sticks to the foil). Place it in fridge to set. Switch stove on to 175 C (350 F).

Beat the egss, and combine with the other ingredients. You may need to add extra shredded coconut if you use lots of ginger syrup. The more syrup used, the better it tastes. Spread mixture on to the chocolate. Bake in centre of oven for half an hour at 175 C (350 F). Turn oven off and leave slice there a further half hour.
When cool, cut into small pieces.

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These are easy to make, and if you don't have all the ingredients, don't worry -- you can simply vary the recipe to suit your cupboard, or your taste buds.


1 cup tofu
2 tablespoons orange juice
1 tablespoon macadamia oil
1 tablespoon lemon juice
1 cup shredded coconut
1 tablespoon raisins, chopped
1 tablespoon prunes, chopped
1 tablespoon almonds, chopped
½ teaspoon mixed spice
grated rind 1 lemon
grated rind 1 orange
½ cup dessicated coconut

Mash the tofu and blend with oil and fruit juices. Add everything else except the coconut and mix well. If it's too dry, add more fruit juice. Roll into walnut-sized balls. Roll in dessicated coconut and refrigerate.

Variations: Other ingredients to try -- dried apricots, dried mango, dates, your favourite liqueur and glace cherries. Roll in grated chocolate, or refrigerate and dip in melted chocolate.

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These have become a favourite snack in our house -- great with a cup of coffee.


2 cups shredded coconut
2 cups dessicated coconut
1 tin sweetened condensed skim milk
125g (4oz) gluten-free chocolate chips
100g (6½oz) chopped dried apricots

Mix coconut and condensed milk. Divide mixture in half. Add chocolate chips to one half of mixture, and add dried apricots to the other half. Mix well.

Dollop teaspoonfuls on mixture on to a non-stick baking tray. Bake for 150 C (325 F) until slightly golden.

Variety: Dried mango works well instead of dried apricots.

Note: You may have to experiment with the cooking time: you can have them golden and crisp or only slightly golden and still chewy. Yum!

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1 cup almonds
1 cup mixed dried apricots and dates
juice of 1 orange
1 tablespoon honey OR gluten-free rice syrup
sesame seeds

Chop the nuts and dried fruit thoroughly, by hand or in food processor. Add the honey and fruit juice. (If it's a large juicy orange, don't use all the juice -- drink some.) Roll into balls the size of walnuts. Roll in sesame seeds (may be lightly toasted first). Refrigerate.

Variations: Add a dash of your favourite liqueur. Use your choice of other dried fruit.

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It's amazing how some baked sweetened condensed milk will improve mediocre muesli. This quantity is just right for a 43x28cm (17x11 inch) baking tray.


1 egg
315g (10z) sweetened condensed skim milk
2 cups shredded coconut
1 cup dessicated coconut
2 cups gluten-free muesli (from health food shop)
90g (3oz) glace cherries, halved

Beat egg. Mix all ingredients well. Place in spoonfuls on non-stick baking tray. Bake high in the oven at 150 C (325 F) for about 15 minutes until lightly golden brown. Beware: they burn easily if you forget and leave them in the oven too long.

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2 cups gluten-free cornflakes
½ cup gluten-free self-raising flour (from health food shop)
½ cup coconut

200g (½ can) sweetened condensed skim milk
½ cup brown sugar
200g (½ can) sweetened condensed skim milk
60g (2oz) butter, melted
2 teaspoons lemon juice

2 tablespoons golden syrup OR gluten-free rice syrup

Mix all the base ingredients. Press into an 18cm (7 inch) square tin. Bake at 200 C (375 F) for 15 minutes.

For the topping, stir ½ can of condensed milk and golden syrup over low heat until it's caramelised. While it's still hot spread it over the base. Allow it to cool before cutting into bars.

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You can use this basic pancake recipe in all sorts of ways. The best possible way I know is recipe 40.

Pancake ingredients:

1 cup brown rice flour
1 cup white rice flour
1¼ cups water
2 eggs

Pancake method:
Blend everything except the eggs in a food processor. Allow the mixture to stand for at least two hours.

Add the eggs and beat. Brush a fying pan with oil. Pour in some of the mixture. Cover with a lid and cook on medium-low heat about five minutes. Turn with a spatula and cook the other side.

Sauce ingredients:

30g (1oz) butter
1/4 cup blueberry jam
2 teaspoons arrowroot
1/3 cup red wine
1 tablespoon brown sugar
1/3 cup chicken stock (can use gluten-free stock cubes)

Sauce method:
Gently melt butter and jam in a saucepan. Add stock, red wine, sugar and arrowroot. Keeping it on a low heat, stir until the sauce thickens.

Serve on pancakes with ice cream.

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We have Paula Stockwell of Brisbane to thank for this yummy strawberry filling. For the pancakes, use the recipe above.

Strawberry filling ingredients:

300ml (½ pint) cream
100g (¼ tin) condensed skim milk
½ cup lemon juice
500g (1 pound) strawberries

Spread the filling thickly on the pancakes, roll up, and serve. Put a dollop more on top.

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Base ingredients:

1 packet gluten-free rice cookies OR gluten-free cornflakes
1 teaspoon cinnamon
1 teaspoon ground ginger
90g (3oz) butter

Base method:
Blend all the ingredients in a food processor. Press into a dish and place in fridge while you make the strawberry topping.

Strawberry topping ingredients:

300ml (½ pint) cream
100g (¼ tin) sweetened condensed skim milk
½ cup lemon juice
500g (1 pound) strawberries

Add the topping to the base and refrigerate.

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You can make this delicious cheesecake with just a hint of liqueur or lots, depending on individual taste.

125g (4oz) gluten-free rice cookies OR gluten-free cornflakes, crushed
45g (1 1/2oz) butter, melted


2 teaspoons gelatine
1½ tablespoons hot water
125ml (4oz) cream, whipped
375g (12oz) cream cheese
2 tablespoons castor sugar (superfine sugar)
200g (½ tin) sweetened condensed skim milk
60 to 85ml (2 to 2½oz) Kahlua

60g (2oz) dark chocolate, melted

Mix the crushed rice cookies and melted butter and press on to the base and sides of small dish. Refrigerate.

Dissolve the gelatine in hot water. Whip the cream and put aside. Blend the cream cheese and sugar until smooth. Add the condensed milk and liqueur and fold in the cream and gelatine.

Melt the chocolate in microwave, stir, and swirl into the mixture. Pour mixture on to the crust and refrigerate overnight.

Serve with cream or ice cream.

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This delicious pudding is easy to make, and is beautifully light and refreshing.


1 honeydew melon
1/3 cup lime juice
2 tablespoons gelatin
¼ cup of mild, liquid honey OR gluten-free rice syrup
½ cup cashews
¾ cup boiling water

Finely grind the cashews in a blender, add boiling water and blend until the mixture is smooth. Place in a container in freezer. Put chunks of melon into blender and blend until pureed. You'll need 3 cups of puree.

Put half a cup of puree in a small saucepan and sprinkle gelatin over it. Allow gelatin to soften for a few minutes, heat gently and briefly to dissolve the gelatin. Stir in honey. Allow mixture to cool. Add the lime juice to the puree which is still in the blender. While blending, pour in the cold cashew mixture. Blend for half a minute more.

Pour into a 1200ml (1 quart) mould which has been lightly oiled. Chill overnight.

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Who could say no to this memorable dessert? It's delightfully rich and creamy, fruity and spicy. Joanna thinks it's too creamy.

600ml (1 pint) thickened cream (whipping cream)
1 cup mixed dried fruit
200g (about 7oz) condensed skim milk
155g (5oz) dark cooking chocolate
90g (3oz) glace cherries, halved
60g (2oz) flaked almonds, lightly toasted
¼ cup Amaretto liqueur OR brandy
¾ teaspoon mixed spice

Soak mixed dried fruit in liqueur for at least an hour -- preferably overnight.

Break chocolate into small pieces and melt in microwave on HIGH for 1 minute 45 seconds, or in heat-proof bowl over simmering water.

Whip the cream -- not too much, you don't want to make butter. Stir in condensed milk and melted chocolate. Add mixed fruit, glace cherries, nuts and mixed spice. Stir thoroughly. Freeze in a two-litre container.
Now for the hardest part: be patient. You'll need to wait at least eight hours before it's ready to enjoy.

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6 egg whites
1 cup castor sugar (superfine sugar)
600ml (1 pint) cream
1 teaspoon instant coffee
2 teaspoons coffee liqueur OR gluten-free chocolate chips

Beat the egg whites until stiff. While still beating, gradually add the castor sugar.

In a second bowl, beat the cream until it thickens but is still a little soft. Add instant coffee and coffee liqueur and gently fold into beaten egg whites.

Freeze. It does not have to be beaten again.

Variations: Instead of coffee and coffee liqueur, use 1 to 2 teaspoons of orange essence and 2 mandarins blended in food processor OR chopped pecans and liqueur OR liquid toffee. Brenda is a bit vague about the exact details -- I'll have to stand at her shoulder and watch one day.

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Delightful to eat, Apricot Mousse is also wonderfully easy to make and low in fat. You may have to adjust the amount of sugar depending on the brand of yoghurt used -- some are much sweeter than others. The only disadvantage is that you have to wait for four hours until it's ready to eat.


425g (13 1/2oz) can apricots in syrup
200g carton of low-fat apricot yoghurt
½ cup low fat milk
1/3 cup hot water
2 tablespoons castor sugar (superfine sugar)
10g (3 teaspoons) gelatine

Add the gelatine slowly to the hot water, stirring quickly until it's all dissolved.

Blend apricots and their syrup for two minutes. Add all the other ingredients and blend briefly. Taste. If desired, add more castor sugar. Blend for two or three minutes. By then it should be nice and frothy.

Pour into the most attractive glasses you own and chill.

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You can use frozen mango pulp for this recipe, if you can get it.


2 medium mangoes
2 tablespoons castor sugar (superfine sugar)
1 tablespoon gelatin
3 tablespoons fresh orange juice
300ml (½ pint) cream
extra cream for decoration
dark chocolate (optional)

Puree the mango flesh in a blender -- enough to produce two cups. Sprinkle gelatin on juice, place over hot water to dissolve. Fold the dissolved gelatin and orange juice through the puree.

Whip the cream until it forms soft peaks and fold it gently through the mixture. Pour into attractive glasses. Decorate with whipped cream and chocolate curls (made by grating chocolate which has been kept in a refrigerator). Refrigerate.

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You can eat this either as a dessert or with a salad. If you're making it for a crowd, make plenty. People will come back for more. Warning: make sure that the marshmallows you use are gluten-free. They often aren't. You can use fresh or canned pineapple and manadrin pieces.


440g (14oz) pineapple pieces, drained
220g (7oz) mandarin pieces.
220g (7oz) gluten-free marshmallows
125g (4oz) desiccated or flaked coconut
1 cup seedless grapes
2 cups sour cream
¼ teaspoon salt.

Combine everything in a bowl and chill overnight.

Alternative suggested by Deanna Polakowski (DeannaP@cris.com): "Add 1 large bottle of drained maraschino cherries. Besides adding another flavour to the recipe, they also make it a very festive pink colour."

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half papaw per person
combination of fresh fruit, for example strawberries, raspberries, blueberries
fresh orange juice
chopped nuts
yoghurt, cream OR ice cream.

Halve the pawpaw, scoop out the seeds, pile in the fruit, drizzle with orange juice, scatter with chopped nuts and serve with yoghurt, whipped cream or ice cream.

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Great for children's parties -- easy to make and colourful. If these fruit aren't available, try tinned mandarins, tinned cherries, pineapple or whatever takes your fancy.


3 kiwifruit
2 bananas
2 peaches
85g (3oz) packet red jelly crystals
1 cup boiling water

Peel and mash the fruit separately. Placed the mashed kiwifruit in four glasses, being careful to avoid getting it on the sides of the glasses. Follow with a layer of mashed banana and a layer of mashed peach.

Dissolve the jelly crystals and pour over the fruit. Refrigerate. Serve with a dob of whipped cream, topped with a glace cherry.

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A low-fat dessert -- so you won't feel bad about eating the wicked fudge which follows.


1 cup short grain rice
3 cups skim milk
200g (about 6½oz) low-fat apricot yoghurt OR other flavour
410g (13oz) can unsweetened apricots, drained, OR other fruit

In a saucepan, bring milk and rice to the boil and then simmer until rice is cooked -- about 15 minutes. Stir occasionally. Stir in yoghurt and apricots, heat gently.

Sprinkle a little nutmeg on top and serve.

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185g (6oz) brown sugar
250g (8oz) butter
400g (about 13oz) condensed skim milk
2 cups dried apricots, chopped
2 packets gluten-free rice cookies, crushed

Slowly heat the sugar, butter and condensed milk until it's smooth and well blended. Add the dried apricots and crushed biscuits. Mix well and spread in a sponge roll tin.

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I had lots of fun adapting this recipe from the original, mainly because I didn't have the right ingredients in the cupboard. The original recipe, from Ricegrowers' Co-operative Ltd, used
1/2 cup of rice bran instead of cornflakes, dates instead of mixed dried fruit, 1/2 cup of mixed peel instead of grated orange rind, ground hazelnuts instead of whole mixed nuts, and 1 tablespoon of honey instead of my 2 tablespoons of rice syrup.


3 cups gluten-free cornflakes
1 cup mixed dried fruit OR dried fruit of your choice
grated rind from 2 oranges
125g (4oz) mixed nuts OR your choice
¼ cup brown sugar
1 tablespoon brandy (or gluten-free essence)
2 tablespoons gluten-free rice syrup
extra ground hazelnuts

Place cornflakes, dried fruit, citrus rind, nuts and brown sugar in a blender. Process until well chopped. Add brandy and rice syrup and process again until the mixture forms a ball. Form into small balls and roll in ground hazelnuts. Refrigerate for a few hours before serving. Next time I think I'll try dried apricots and chocolate bits . . . or perhaps glace cherries and chocolate . . .

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1 egg
3 cups gluten-free (commercial mix) flour
5 teaspoons gluten-free baking powder
2 cup grated tasty low-fat cheese
1 tablespoon grated parmesan
pinch cayenne

Method: Beat the egg with three-quarters to one cup of milk. Mix with as little handling as possible. Mix the dough to a stiff consistency and roll or pat out on a floured surface, to a thickness of about half to three-quarters of an inch. Bake at 450 Fahrenheit (230 C) for 10 minutes.

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55. JOANNA'S TASTY MUFFINS (English? Well, not exactly)

As above, add chopped bacon, corn, extra egg and extra milk (half to three-quarters of a cup). Make the mixture thin enough to spoon into muffin pans. Yes, I know that's all awfully imprecise, but that's the way Joanna is when it comes to cooking. Good luck.

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