Date Scones

Sift together:

• 3 cups flour
• 5 teaspoons baking powder
• 1/4 cup brown sugar
• 1 teaspoon cinnamon

Grate in 

• 100g butter (keep dusting it in the flour)

Chop in

• 1.5 cups of roughly chopped dates

Mix in

• 1.5 cups milk

Tip onto a floured baking tray, pat into a rough circle, at least an inch thick, then cut into 8 pieces. Spread out slightly, dust with caster sugar.

15 mins at 220 degrees celcius

Kumara Cake

 

Sift together

• 1 cup wholemeal flour
• 1 cup flour
• 1.5 cups muscavado sugar
• 2 teaspoons baking soda
• 1/2 teasp salt
• 2 teaspoons cinnamon

Beat together

• 4 eggs
• 1 cup cooking oil 

Then fold in:

• 3 cups grated orange kumera

and the dry mix above.

Pour into a 20cm cake tin and bake for 1-1.5 hours at 180 degrees until a skewer comes out clean.

Ice when cool with chocolate icing - yummy with a block of chilli chocolate broken ontop as decoration.

 

Savoury Dumplings

Intro
Lovely Pippa gave me a file box of homekill stewing steak today - so excited - and yes you really can taste the difference. So this weekend its a big slowcooked casserole I'll be making with loads of garlic and carrots and red wine and onion. Then I'll drop in these fluffy white dumplings - yum. Beef and Carrot stew would be good too.

Mum used to make these when we were kids but I've no idea how (or when) she had time to make the stew given she worked fulltime and we didn't have crockpots ...

Recipe

• 2 cups flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon butter
• 2 beaten eggs
• 12 tablespoons milk

Sift dry ingredients together, rub in butter (or use a food processor) drop large tablespoons-ful into stew, place lid on top and cook 20 minutes at a high simmer.

Mum's Sultana Cake

Intro

The first pages in my recipe notebook are all written in my 11 year old handwriting and are all my Mum's. She is an amazing cook and gets enormous pleasure nowadays from preparing beautiful evening meals to share with her new husband, my step father Graham, and also glorious dinner parties for friends and family.

This is all a far cry from the family cooking that Mum used to do at the time I was copying out her recipes. I left home when I was 19, and as the eldest of 4 kids, Mum still had many years of family cooking ahead of her and making good, nutritious meals on limited income. I remember Mum going through her recipe book choosing recipes we were able to bake on the basis of how economic they were: how much butter, how many eggs. We were beginner cooks and I guess to there was a better than even chance that it would be a disaster! She identified, quite rightly, that the more ingredients a recipe has the higher the cost.

I have kept Mum's recipes back until now because they are really special and I didn't want to share them until it felt right.

This light sultana cake is a staple that mum regularly made. I remember it being yellow and lightly studded with moist sultanas and whenever we went on picnics - which we did often - we always took a square tin containing a sultana cake. Our favourite place for picnics was Mount Victoria in Wellington, we spent hours in the pine forest having raucous pinecone fights, but Red Rocks was memorable too with towering rock cliffs to scramble up.

Recipe

• 1 pound sultanas (450g)
• 1/2 pound butter(225g)
• water
• 3 eggs
• 1.25 cups sugar
• 1 teaspoon lemon essence
• 12 ounces flour (3 cups)
• 1 teaspoon baking powder

Place sultanas in a saucepan, cover with water then boil for 5 minutes. Strain then add the roughly chopped butter. Set aside to cool.

Beat together eggs and sugar until thick and pale then stir into the cooled sultanas and butter. Add essence, flour and baking powder.

Bake in a greased, floured and paper lined square tin for about an hour, or until a skewer comes out clean, at 350 degrees. Watch the top so it doesn't burn the sultanas (might want to put a square of paper on top after 40 mins).

*Can add spice if desired.

Peppermint Crunch

Intro

Every summer my primary school, Titahi Bay North School, walked over 'The Farm' to Shelley Bay for a picnic ... and we needed food and drink. I remember one particular trip Mum had flavoured our drink bottles with peppermint essence! It was so yummy and surprising and special I have never forgotten it and I always associate this recipe with that memory.

Later, on the day of 6th form accreditation, we ended up here celebrating our good fortune to have UE accredited. I remember Mum coming to collect a load of us teenagers packed into the Holden station wagon like sardines and she took us back home to continue celebrating - safely.  

Shelley Bay is now known as its more appropriate Maori name, Whitereia Park, and is still a very cool picnic location.

Recipe

• 5 ounces flour (140g)
• 3 ounces sugar (85g)
• 3 crushed weetbix
• 1 teaspoon baking powder
• 1 tablespoon cocoa
• 4 ounces melted butter (125g)

Mix everything together, press into a greased slice tin (swiss roll tin) for 15 minutes at 375 degrees fahrenheit (180 degees celcius).

Ice with peppermint essence flavoured icing. Its nice with chocolate or green coloured icing, or for a treat 2 layers of icing: 1 white peppermint flavoured and a chocolate icing on top.

ANZAC Biscuits

Intro

I have just come back from attending the local ANZAC Day service at the RSA Bowling Club at Waitarere.It was pelting down with rain but, as usual, the club was crammed packed. Old soldiers and their families, locals, and servicemen of every 'flavour': army, airforce, navy, police, fireservice plus the local scout troop. All beautifully dressed in full uniforms. We attend year after year because it is a part of being a Kiwi. I love joining with my community, the backpipes, Binyin's lines, the Dedication, the laying of the wreaths and listening to the haunting strains of the last post.

As long as I can remember I have been attending ANZAC ceremonies. First with my parents, then as a Brownie, Girl Guide and Ranger. I remember marching behind the solidiers in the freezing early morning darkness for the Dawn Service at Titahi Bay, then as a young bride we supported the Father in Law. Now I go to support my children who are Scouts. Today Connor laid the wreath for the Scouts, but Millie has done it in the past, and I am very proud that they conduct themselves with such decorum.

ANZAC Day is a very special public holiday in New Zealand. and Australia too, to honour our soldiers who fought and died at Gallipoli in 1915, but also other soldiers and theatres of war. Gallipoli was a disaster. The campaign took nine months, we lost a third of our soldiers, Kiwis made up a quarter of those who died at Gallipoli and it had no influence on the outcome of WWI.

What we celebrate on ANZAC DAY is the Kiwi spirit that was defined on that beach: bravery, tenacity, practicality, ingenuity, loyalty to King and comrades. We emerged as a Nation, even as we fought unquestioningly on the other side of the world in the name of the British Empire.

Anzac Biscuits

One of the food items that women in both Australia and NZ sent to soldiers during the First World War was a hard, long-keeping biscuit that could survive the journey by sea, and still remain edible. These were known as Soldiers' Biscuits, but after Gallipoli they became known as Anzac Biscuits.

The traditional Anzac Biscuit is hard and flat but newer versions are soft and chewy. There are many recipes for Anzac Biscuits. Common to most is the inclusion of rolled oats, coconut, butter and golden syrup - but never eggs which were in short supply during the First World War.

I remember making these with my Grandmother when I was just a little girl, John Imber's Mum made them for us to take tramping when we were teenagers and I make them now for the kids lunchboxes. They are delicious, indestructible and get better over the week.

Recipe

• 125g flour (4 ozs)
• 150g sugar (6 ozs)
• 1 cup coconut
• 1 cup rolled oats
  
  
• 100g butter (3.5 ozs)
• 1 tablespoon golden syrup
• 1/2 teaspoon baking soda (soda bicarb)
• 2 tablespoons water

Mix together the first 4 ingredients. Melt butter and syrup together in a largish saucepan. Dissolve the baking soda in the hot water in a cup - then pour it into the melted butter and syrup. It will fizz up - stir it in - then stir it into the dry ingredients.

Place spoonfuls on greased baking trays and cook for 15 - 20 minutes at 180 degrees celcius (350F).

Photograph: http://www.flickr.com/photos/australian-war-memorial/3461453199/sizes/m/in/photostream/

Chocolate Mint Cheesecake

Intro
I first typed this recipe up back in December but have been wracking my brains for a story to go with it. Bottom line: there is no story. It is just a really lovely no-bake recipe that I have made several times in recent months alone.

Its also very nice with a thick blueberry 'sauce' on top instead of the mints. Simmer a couple of handfuls of blueberries with a splash of water and about 2 tablespoons of sugar. Once its thickish (use cornflour if need be) allow it to cool and then spread it over the filling.

Recipe
Base

• 90g plain sweet biscuits
• 1 tablespoon cocoa
• 45g butter

Filling

• 250g cream cheese
• 1/3 cup sugar
• 1 teasp vanilla essence
• 1 teaspoon gelatine
• 2 teaspoons cold water
• 1 cup cream
• 6 chocolate after dinner mints
• 1 tablespoon water

Method
Crush the biscuits finely in a food processor or with a rolling pin and plastic bag. Add melted butter and cocoa to the crumbs then press into 18cm flan dish with a removable base. Place in the fridge to firm up.

Beat the cream cheese, sugar and vanilla until smooth with a electric cake mixer. Put the cold water in a teacup, sprinkle gelatine over the top and then place the cup in hot water until the gelatine dissolves. Add this to the cream cheese mixture and beat well. Whip the cream and fold it through the cream cheese mixture. Spoon it into the crust. Dissolve the mints in the extra water in the top of a double saucepan. Cool it a bit then spoon this over the cream cheese mixture and lightly swirl through. Refrigerate until set.

Rough Puff Pastry

Intro
For most of the last 25 years I have lived a good half hour away from a major town meaning I can't just pop down to the supermarket for groceries. We have a dairy where I live now, which is great, but I am still in the habit of making do.

This pastry recipe is pretty reliable and I use it for savoury pies and sausage rolls. I have a Sweet Short Pastry which I'll post here as well.

Recipe

• 1.5 cups plain flour - I prefer organic flour (it really does taste better),
• quarter teaspoon salt,
• 175g cold butter,
• 150ml cold water.
  

Put the flour and salt in the bowl of a food processor. Chop the butter into about 6 chunks and throw in as well. Pulse for 8 - 10 short pulses to roughly chop the butter. We are not looking for crumbs here folks. Tip the cold water in and pulse for short bursts until it just pulls together. don't over process it.

Tip it out and form into a ball. Wrap in plastic wrap and leave in fridge for 15 mins.

Roll out on a floured board into a rectangle, fold one end to the 2/3rds mark and fold the last end over the top (so folded into a third of the original size). Turn 90 degrees and roll out into a rectangle, fold into thirds again, repeat the turn and roll twice more. Cover with plastic wrap then refrigerate for 15 minutes. Roll, fold and turn 4 more times. Refrigerate for 15 minutes then roll out and use.

Fruit Anzacs

Intro
The most popular recipe on my blog is Caramel Anzac slice and when I posted it I said I would also share a recipe for Anzac Biscuits. These fruity Anzacs are the ones I cook most often nowadays, rather than the traditional ones I remember cooking with my Grandmother.

When we were teenagers John Imber's Mum always gave us a big batch of Anzacs to take hiking with us. They are good energy food - its all that sugar and rolled oats!


Recipe

• 2 cups organic rolled oats
• 1 cup sunflower seeds
• 1 cup raisins
• 2 cups coconut
• 2 cups flour
• 1 cup raw sugar
• 175 g dried apricots, sliced

• 285g butter
• 6 tablspoons golden syrup
• 4 tablespoons boiling water
• 2 teaspoons baking soda

Preheat the oven to 160 degrees celcuis. Butter a couple of cookie sheets or line with baking paper.

Mix the first 7 ingredients together in a large bowl - this recipe makes lots!
Melt the butter and syrup together in a fairly large saucepan.
Dissolve the baking soda in boiling water in a cup,then tip this mixture into the butter. It froths like mad - just stir it in - then tip it all into the dry ingredients.

Mix together then roll into walnut sized balls, place on trays and flatten with a fork or fingers. Don't put them too close and cook 1 tray first to see how far they will spread. Sometimes they spread heaps and are thin and chewy but other times they don't spread much and are a bit cakier. (Depends on humidity on the day, flour etc.)

Cook for 12 - 15 mins at 160 celcius - watch them closely they burn easily! When they are nicely golden remove them from the oven, allow them to cool on trays for a few minutes to firm up then cool on wire racks. They get better and better for a few days and keep well in airtight tins.

Rhubarb Crumble

Intro
When I was 9 Mum and Dad bought our first house. It was an ex-State House across the road and down the street from the State House flat we had been renting for 8 years or so. This was a huge big deal and I clearly remember carrying a coffee table down the street with my friend who lived directly across the Street from our new home!

The only bad thing, in my child-eyes, was that the entire backyard was a paddock of silverbeet and rhubarb! We walked around the neighbourhood giving away armloads of the wretched stuff but ate more than can be imagined possibe too. It took me years to get over my aversion to silverbeet but I still remember the fragrant crumble that Mum made for dessert made week after week after week ...

Recipe

• 1 cup brown sugar
• half cup flour
• 2 cups crushed weetbix
• eighth teaspoon nutmeg*
• eighth easpoon cinnamon
• 4 ounces butter
• fresh rhubarb stalks
  

*At least - I use closer to 1 teaspoon of each spice. A few chopped walnuts are nice too.

Crumble
Combine all dry ingredients into a bowl, rub in the butter with fingers.

Top and tail rhubarb stalks and cut into 1 inch long pieces.Place into a casserole dish and sprinkle with sugar (about 160grams to every 500g rhubarb). Spinkle crumble over top and bake at 350 degrees for minutes 40 mins. Serve warm with vanilla icecream or thickened cream.

Yummy cold for breakfast.

Spicy Chicken with Apricots, Rosemary and Ginger

Intro
I got the best Christmas present ever last year: a tagine! A gorgeous red tagine which can be used the oven or on the stovetop or even in the microwave. My clever son clearly has exceptional taste in woman because I'm fairly certain he didn't choose the presents this year.

So expect a whole bunch of recipes in a row because everything I have cooked so far has been gorgeous.


Recipe

• 2 tblsps olive oil
• a knob of butter
• 1 onion
• 3 sprigs rosemary - 1 chopped, 2 halfed
• 40g fresh ginger
• 2 red chillies or 1 teaspoon chopped chilli
• 1-2 cinnamon sticks
• 8 chicken thighs
• 175g dried apricots
• 2 tblsps clear honey
• 400g tin plum tomatoes
• sea salt
• black pepper
• small bunch basil leaves

Melt oil and butter in tagine, add chopped rosemary, onion, ginger, chilli and cook for a few minutes. Add the chicken and brown on both sides. Add cinnamon sticks. Toss in apricots and honey then stir in tomatoes. Add a wee bit of water if need be to ensure bottom of tagine is covered with liquid, tuck apricots under the liquid. Bring to boil, simmer 40 mins.

Serve with couscous, rice and green salad.

PS I used 750g chopped chicken breast and 1 tin of chopped tomatoes and a handful of cherry tomatoes.

Salmon and Potato Souffle

Intro
You know that moment when the potatoes are half cooked and you reach into the fridge for the family sized meat pie, or the whole cooked chicken or whatever it is you were basing the evening meal on ... and its gone ... gobbled up by the bambini as an after school snack? Well this is the recipe for when that happens.

I think it was one of Verna's recipes originally but I know Mum used to cook it quite often ... I remember it served with lettuce salad and mayonnaise made with Highlander condensed milk. A totally 70s meal.

Recipe

• 1 cup cold mashed potato
• 2 tablespoons butter
• splash or 2 of milk
• 1 cup cooked fish (tinned salmon)
• 2 eggs - separated
• salt, pepper,
• pinch ground ginger
• chopped chives, parsley
• squeeze of lemon juice

Warm the butter and milk, add mashed potato and beat. Add egg yolks and all other ingredients except for the egg whites and beat. Beat the egg whites and then gently fold into the salmon and potato mixture. Pour into a greased dish and cook in a quick oven for 20 - 30 mins.

Zucchini Slice

Intro
Zucchini's grow very easily in Horowhenua so 1 plant keeps a family going perfectly well. The problem happens when slugs don't eat the 2nd and 3rd seedlings planted to ensure one will survive. Dealing with the glut is where this recipe comes into its own. Freezes really well for a few months and reheats perfectly well in the microwave. Nice cold or hot.

Recipe

• 375g grated zucchini
• 1 large onion
• 3 rashers bacon (optional)
• 1 cup grated cheddar cheese
• 1 cup self raising flour
• 1/2 cup oil
• 5 eggs
• salt, pepper.
  

Combine all ingredients together in a bowl. Pour into a well greased lamington tin 16cm x 26 (multiply this recipe up as far as you like) and cook 30 - 40 mins in a moderate oven or until browned and set.

Dress this up with herbs, cayenne pepper or varied veges ie grated carrot and flaked / tinned fish.

Nancy's Astrid Biscuits

Intro

The first bloke's Mum was a Very Good Mummy and always had home baking for her 3 hungry sons. Nancy had a core repertoire which she whipped up every Friday using 1 bowl and a wooden spoon: either a chocolate or a banana cake (always iced with chocolate icing and decorated with coloured sprinkles), little cheesecakes (pastry shells with raspberry jam, sponge cake filing and a pastry twist on top) and these yummy crunchy biscuits. I very wisely got the recipe before the Bloke and I parted ways but whenever I want to do something really nice for him (like after he's brought me firewood or fixed my pump ... again) I'll send #1 son down the road to his house with a freshly cooked batch.

Recipe

• 1 cup butter
• 2 cups sugar
• 2 eggs
• 1 teaspoon vanilla esence
• 2 cups flour
• half a teaspoon baking soda
• 2 teaspoons baking powder
• half a teaspoon salt
• 1 cup coconut
• 2 cups cornflakes

Cream together butter and sugar until pale. Add eggs and vanilla essence.

Add the rest of the ingredients, place teaspoonsful on a greased baking sheet and bake for 15 minutes at 350 degrees F.

Chewy Choc Chip cookies

 

My mission in life is to find the perfect biscuit recipe - and I think I am almost there!

This recipe is for soft, chewy chocolate chip biscuits. Sometimes I want crisp biscuits - Astrid Biscuits and sometimes I want coconut - Martha Stewart's recipe is neither soft or crisp - but delicious!

Ingredients

• 375g butter
• 1 cup white sugar
• 3 cups brown sugar
• 2 teaspoons vanilla essence
• 3 eggs
• 4 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/4 cup finely chopped crystalised ginger
• 2 cups walnut pieces
• 2 cups roughly chopped Whittakers dark chocolate

Method

Cream the softened butter and sugars for 10 minutes with the whisk attachment in a cake mixer - set the timer and walk away - 10 full minutes.

Add the vanilla essence and then eggs one by one. Remove the whisk attachment and put in the mixing attachment.

Add the sifted flour, salt and baking soda and just mix it long enough to combine - 30 seconds maybe - stop the second the flour is almost incorporated. Then tip in the nuts and chocolate and ginger and mix just enough to almost combine - finish it with a wooden spoon.

Bake the first tray: place dessertspoon-sized balls on a baking tray lined with silicon liners or baking paper or just greased. Flatten a little. Cook for 15 minutes at 165 degrees.

Look at how they worked: sometimes they spread far and wide and other times they stay quite tidy. Make up the next trays - usually 12 per tray - and flatten or not depending on the way the dough behaved. I like mine quite flat and thin.

Leave to cool on the trays for a few minutes to firm up and then transfer to a wire rack to cool.

Dough keeps well in the fridge for overnight - improves the flavour somewhat.

NB: you can off course leave out the ginger and walnuts and do 4 cups of chocolate instead AND you can half the recipe - I cook this size because my cake mixer is a large one and creams this volume of butter of better best.  

 

Highlander Mayonnaise

Intro

This was the only salad dressing I can remember growing in NZ in the 1970s. Its kind of weirdly sweet and is total nostalgia whenever it appears on a bbq table (which is not often these days). In my memory it is the 'only' accompaniment for salmon souffle. 

Recipe

• 1 tin highlander condensed milk
• 1/2 tin of malt vinegar
• 1 tsp mustard powder
• salt and pepper

Stick everything in a jar with a screwtop lid and shake it up. Keeps for a few days in the fridge. This is the thick version for dolloping on stuff. Thin with 1/2 tin water or milk (or to desired consistency). It does tend to thicken in the fridge.

Lemon Souffle

Intro

I don't know where this recipe came from but it is one of my Mums. Its more of a mousse so I don't know why we call it a souffle ... but we do.

For our family Christmas lunch would not be complete at all without a big glass bowl of this light as a feather gorgeous dessert. We usually don't decorate it at all - just plain - and serve it with big fragrant strawberries or raspberries. On a whim once I added tequila, on the assumption that tequila improves pretty much anything, and while it was nice I wouldn't mess with the recipe too much. Its perfection just as it is.

Recipe

• 4 separated eggs
• 8 tablespoons caster sugar
• 2 and a half lemons - finely grated zest and juiced
• 2 teaspoons gelatine soaked in 5 tablespoons cold water
• 1/2 pint cream

Place the egg yolks, sugar, lemon rind and juice in a basin over hot water on the stove and whisk until the sugar dissolves and mixture thickens a little. Remove from the heat, place in a cold water bath and whisk until it is cooled and thickened. Take the dissolved gelatine and stir into the egg yolk mixture. Whip cream until thick and fold gently into yolk mixture. Its much easier to get a smooth dessert if you don't over whip the cream. Whip the egg whites until stiff - again not too stiff - and fold through gently. Pour into serving bowls, 1 big or individuals, cover with gladwrap, refrigerate overnight and and serve.

Fruit Muffins

Intro

Having made this recipe twice in as many weeks it is clearly time to get up online. This is one of my sister Jackie's recipes and is totally adaptable - use any fruit you fancy :) 

Recipe

Sift together

• 2 cups flour
• 1/2 cup sugar
• 4 teaspoons baking powder
• quarter teaspoon salt

Stir in

• 1.5 cups fruit (tinned, fresh, frozen or dried)

Mix together

• 100g melted butter
• 1 cup milk
• 1 egg

Add liquid to dry ingredients, stir quickly and lightly then spoon into greased muffin tins. Cook 12 - 15 mins at 220 degrees celcius. Variation: half fill muffin tins, make an indentation in the mixture, put a teaspoon of Lemon Honey in middle and then fill the muffin tins. Sprinkle crumble on top then bake as usual.

Rice Pudding

Intro

I heard myself growling the boys last week: "Havn't you already had your glass of milk today?" and was appalled. Milk is nation building stuff for Kiwi's in more ways than one. Our entire economy for decades and decades has rested on dairy produce and for as many years, probably, our young bodies were built up with pints and pints of calcium rich milk; not that modern tasteless 'skinny' trim milk you buy today but real, full cream milk. 

We were not a wealthy family growing up, in fact looking back I think we were quite poor but I don't recall being hungry. Dad worked three jobs while doing his apprenticeship and Mum was a stay-at-home Mum raising 4 children - and she wasn't even 21! Breakfast was Weetbix and milk - hot milk in winter. Winter evening meals always started with thick homemade vegetable soup made from the roast bone from an earlier meal and heavy with root vegetables, dried peas and alphabet noodles. It filled us up and made sure we got the nourishment growing bodies needed before the main course which was probably light on expensive meat. Every meal was finished with a milky pudding of some sort - rice pudding and bread and butter pudding being the favourites - which also ensured full tummies. 

In my Mum's school days every kid got given a free quarter pint of milk and an apple every day at school but by the time she had kids herself the 'scheme' had changed and milk was heavily subsidised so as to be affordable for everyone: 4 cents a pint - cheap as chips even on our limited budget and we had 6 - 8 pints delivered to the gate every day. Thats 28 - 35 litres of milk a week and I yell at my kids for not making 4 litres last the week out .... 

Recipe

Combine together in a baking dish:

• 1 cup short grain rice
• half cup sugar
• 2 pints whole (full fat) milk (1200 mls)
• 2 oz butter
• 1 teaspoon vanilla essence
• 1/4 cup sultanas

Bake in a moderate oven (180 degrees celcius or 375 degrees fahrenheit) for 50 - 60 minutes. Serves 8. PS Of course you could half the recipe but why would you when its so nice cold for breakfast :) 

Variation: use a can or 2 of coconut cream for some of the milk, add chopped dried apricots.

Banana Cake

Intro

As a child bride I never made banana cakes after the first one because it was greeted with "Its not as good as Mums". The marriage didn't last (there is a lesson in there lads). So each time I bake I still aim for the Ultimate Cake and take my time and sieve and measure and beat and cream and test carefully. 

I struggled with Chocolate Cake for years but have got it sorted now. I have never managed the perfect Madeira Cake, still strive to get that one hammered, but I make a jolly good Coconut Cake and Banana Cake. 

Duck eggs changed everything. One year Bloke #2 and I went to a poultry show and lord knows how, but we left with 2 black Cayugas, 2 white Pekins, 2 guinea fowls and 3 fluffy rabbits. (Not my idea). Luckily we had a third of an acre, an unused paddling pool and a spare shed.... Anyway one day one of the Pekins came proudly out from under the shed with 8 wee babies waddling behind her - the same day that Bloke #2 brought home 8 more baby ducklings a friend of his had hatched under his chickens. That was a nice surprise ... So 4 became 20, our backyard became trashed and we had eggs coming out our flippin' ears! 

Duck eggs are just gorgeous for baking. They have huge yellow yolks, are bigger than hen eggs and result in light, fluffy yellow cakes. I use the same number of duck eggs as hen eggs - and the recipes work just fine. I don't have Bloke #2 or the ducks anymore, thankfully, but I can buy duck eggs from the local market garden whenever I want them. 

Recipe

• 125g butter
• 3/4 cup white sugar
• 2 eggs
• 3 very ripe bananas
• 1 teaspoon vanilla essence
• half cup chopped walnuts
• 3/4 cup self raising flour
• 3/4 cup plain flour
• 1 teaspoon baking soda

Cream together the butter and sugar. Add the eggs 1 at a time beating well after each. Add a teaspoon of flour if needed to stop the mixture splitting. Add the lightly mashed bananas and vanilla. Stir in walnuts, then the sifted flours and soda in 2 batches. Mix well. Pour into a greased and floured ring tin and bake in a moderate oven for 40 minutes or until cooked when tested. (no icky stuff on a knife poked in).