My favourite cook book

The Moosewood Cookbook is one of my very favourite cookbooks. It was in fact one of the first cookbooks that I ever owned myself. We always used Mum's Margaret Fulton book for 'regular' things like burnt butter biscuits. My Aunty Deb had a Moosewood Cookbook and the Enchanted Broccoli Forest. I remember looking through her copies of these books, dreaming about going to New York and sitting in the Moosewood restaurant!. I can't remember who I got my copy of Moosewood from, but it is a much loved book, and one that I often thumb through for inspiration.

This vegetarian book is beautiful, with gorgeous hand written text and special hand drawn illustrations (no food stylist photographs) and special recipes like "Lovely Sesame Sauce" and "montana's Mum's Dynamite chocolate cake". I love the directions such as "season it according to your nature, and stuff the shells generously and with love."


It was originally published in 1977, but I have the 'revised' edition which Mollie Katzen rewrote in the early '90s with leaner recipes. Apparently MOOSEWOOD was listed by the New York Times as one of the top ten best-selling cookbooks of all time, and no wonder!I have given this book as a gift many times, and hope that those I give it to love it just as much as I do.

Hunza Pie

One of my favourite stand-by meals - always yummy and easy peasy! My measuring is often pretty haphazard, and it works every time, so amounts are 'variable'.

Hunza Pie
6-8 spinach leaves - washed, steamed and shredded finely (or alternatively a pkt of frozen spinach)
1 grated onion
about 1 cup cooked brown rice
1 1/2 cups grated cheese
3 eggs beaten
add any or all of the following (in whatever quantity you have - a handful seems to work well)
mushrooms
celery
zucchini
carrot
bacon

Mix all ingredients together and place in a pastry case (you can blind bake, but I never bother)
pop a bit of extra grated cheese on the top
Cook in a moderate oven for approx 40 minutes (or until cooked and the cheese on top has gone nice and brown)

HomeMade - the Handmade Recipe Book

I am thrilled by the arrival this week of my copy of HomeMade - The Handmade Recipe Book, the recipe book put together by the craft community in aid of the people affected by the Black Saturday bushfires. It is full of fab tried, true and treasured recipes, donated by crafty peeps across the globe who wanted to do their bit - my croissant pudding recipe even features in the desserty section!
You can order your very own copy, either in PDF or as a 'proper' book! All proceeds go to help fund bushfire relief efforts by the Salvation Army.

berry croissant pudding recipe

This recipe came from my friend Skue and it has become a favourite here that I often take when I am asked to bring a dessert.

Blueberry Croissant Pudding
butter for greasing
3 large croissants, cut length ways into thick slices (I have also used mini ones and they are fine too)
1 punnet blueberries (I have used frozen blueberries, raspberries, frozen mixed berries or chocolate pieces (white or milk) all turn out yummy)
250 gm block philly cheese, softened
2/3 cup caster sugar
1 cup cream
1 cup milk
2 eggs
1 tsp vanilla
1/4 cup brown sugar (lightly packed)

Grease a 6 cup ovenproof dish
arrange croissant slices in a single overlapping layer in the base on the dish
Sprinkle with berries
beat the Philly and caster sugar until smooth
gradually pour in cream , milk, eggs and vanilla until mixed
pour the mix over the croissants and leave to stand for at least 30 minutes
sprinkle liberally with the brown sugar
bake at 180 degrees C in a water bath for 40 minutes or until golden
serve hot with cream or ice cream

YUM!