a few recipes

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  • bananacaking
    banana cake recipe


    Prep Time: 10 mins
    Cook Time: 50 mins
    Total Time: 1 hr
    Difficulty: Easy
    Servings: 10


    3 ripe bananas
    1 cup raw sugar (200g)
    1 tsp vanilla paste/extract
    1 tsp mixed spice
    2 large eggs
    170 g butter
    0.5 cup milk
    1.5 cup self-raising flour


    1) Lining
    Triple line a loaf tin with baking paper (spray oil will help it stay put).

    2) Combining
    All combining can be done with a fork… or better a balloon whisk
    Place bananas in a bowl and roughly mash with a fork. Add sugar, eggs, vanilla and spice in a bowl and combine.
    Melt butter in a microwave and add to the mix and combine.
    Add milk and combine.
    Add S/R flour last and fold in gently.

    3) Cooking
    When all is combined pour batter into double lined tin and bake at 170° C (fan forced) for about 50-60 minutes.
    After testing, if ready, leave in tin for 5 minutes and turn out on a rack to cool.

  • cheesecaking
    wonderful baked cheesecake


    Prep Time: 30 min
    Cook Time: 1 hr
    Total Time: 1.5 hrs
    Difficulty: Easy
    Servings: 10


    250 g plain sweet biscuit crumbs
    125 g butter, melted
    3 eggs, lightly beaten
    ¾ cup caster sugar
    3 x 250 g packets cream cheese, (full fat/light or mix of the two) softened
    Lemon to taste, e.g. either
    3 teaspoons grated lemon rind and
    ¼ cup lemon juice; or
    ¾ cup lemon juice
    (adjust lemon to your taste as this can be too lemony for some)


    1) Crusting
    Lightly grease a 22 cm springform tin. Combine biscuit crumbs and butter in a bowl. Using a glass, press crumb mixture evenly over base and side of tin. Refrigerate biscuit crust for 1 hour.

    2) Filling
    Beat eggs and sugar in a bowl with an electric mixer until pale and thick - alternatively combine all together in mixer. Add cheese, rind and lemon juice. Beat until mixture is smooth and creamy. Pour mixture into prepared tin.

    3) Cooking
    Bake for 1 hour at 150° C in the oven.

    4) Cooling
    Cool in oven with door ajar, then refrigerate for several hours or overnight. Decorate with cream and strawberries if desired.

  • marmalading
    great homemade marmalade


    Prep Time: 30 min
    Cook Time: 2 hrs, 30 min
    Total Time: 3 hrs
    Difficulty: Easy
    Servings: 4x400g jars


    500ml citrus juice from:
    6-8 Seville oranges. 2 Lemons
    (Optional: add citrus juice mix using, e.g: Oranges, Mandarins, Limes etc.). 1 cup Citrus seeds and pulp from above fruit. 500ml filtered water
    800g Caster sugar
    extra water as required


    1) Juicing
    Wash skins of fruit well. Cut citrus fruit in halves. Juice citrus - make 500mls. Filter juice through muslin/cheese cloth in into large saucepan. Keep seeds and membranes.

    2) Pectin keeping
    Remove muslin with pulp. Scrape membranes and any remaining seeds off juiced rinds to make about 1 cup. Place them into the muslin and make it into a bag by tying with string (citrus seeds and membranes contain pectin for setting). Place bag in saucepan.

    3) Rind cutting
    Cut ends off peel halves. Thinly slice remaining rind of at least 4 oranges (optionally add rind from 1 lemon/lime) to make about 100g. Place in pan with juice.

    4) First cooking
    Add 500ml of purified water to pan. Heat on low to moderate heat to boil slowly. Boil gently for about 2 hours or when rind should be soft/transluscent - liquid will reduce so top up with water when required. Remove muslin bag and squeeze out liquid with a spoon and sieve.

    5) Sugaring
    Weigh liquid mixture and make up to 800g with more water if needed. Return to low heat and add 800g Caster sugar (1:1 ratio). Dissolve sugar on low heat.

    6) Second cooking
    When sugar is dissolved increase heat for a steady boil - do not stir too much . Scum can be gently removed. Large bubbles should then rise up and cover the top of the mixture with frothing bubbles (foam may rise several times so avoid overflow). No need to stir at this stage. Boil for about ten to fifteen minutes and test setting with cold plate (or temp 106°C if you have a thermometer). Also, drips off spoon should solidify slightly.

    7) Potting
    If setting, then take off heat to cool for 15 minutes and spoon into about 4 400g sterilised jars (jars and lids previously boiled in a large pot to sterilise).

  • pickling
    cucumber pickles at home


    Prep Time: 2 hrs
    Cook Time: 10 mins
    Total Time: 2 hrs 30 mins
    Difficulty: Easy
    Servings: 20


    1.5kg thinly sliced small cucumbers
    1 thinly sliced onion
    1/4 cup salt
    1 tray of ice cubes

    2 teaspoons fresh dill leaves
    1/2 teaspoons chilli powder
    1/2 teaspoon turmeric
    1 teaspoon mustard seeds
    1 teaspoon fennel seeds
    1 1/2 metric cups white vinegar
    1 metric cup water
    1 metric cup sugar


    1) Salting
    Clean cucumbers and slice thinly, place in bowl with ice and salt. Combine with thinly sliced onion halves. Set aside for 2 hours.

    2) Sterilizing
    Sterilize four 500 ml jars or equivalent in a large saucepan of boiling water for 10 minutes.

    3) Boiling
    In a medium saucepan combine the sugar, water, vinegar and other ingredients. Bring to the boil and after sugar has dissolved remove from heat.

    4) Bottling
    Drain cucumbers of liquid and pack into jars. Carefully pour the seasoned liquid over the cucumbers in the jar. Seal immediately. Set aside for at least 1 week to pickle before serving. Store the jar at room temperature until opened.

  • quiching
    nothing like a great quiche


    Prep Time: 20 mins
    Cook Time: 40 mins
    Difficulty: Easy
    Servings: 8 (1x25cm quiche)


    1.25 cups plain flour (180 grams)
    125 grams butter cut into small cubes
    1 egg
    1 lemon’s juice
    1 pinch of salt

    3 eggs
    250 - 300 grams plain yoghurt - not too sour
    30 - 50 ml milk
    pepper to taste
    fresh parsley (if possible)
    dash of mixed herbs
    125 grams grated parmesan cheese
    75 grams pine nuts (pre-toasted in frypan)

    Add a few other selected ingredients to taste, e.g. finely cut:
    spinach or silver beet
    small head of broccoli
    medium tomato
    medium field mushrooms
    tinned asparagus spears
    capsicum etc.


    1) Pastrying
    Place pastry ingredients in food processor.
    Remove when starts to form cake crumbs consistency.
    Turn onto Board and press together to ball.
    Roll out between sheets of baking paper.
    Use large 25 cm flan dish.

    Blind bake at 220 C for 10-15 minutes

    2) Filling
    Dry fry pine nuts over a medium heat to brown slightly.
    Fry other chosen vegetable ingredients in a little oil, evaporate excess moisture to make a moist but not overly wet mix.
    Gently whisk eggs, yoghurt, cheese, pepper and herbs in a bowl; then add pine nuts and selected vegetables. Mix gently.
    Spoon into pastry case.

    3) Cooking
    Bake for about 40 minutes at 180 C - until browning with no liquid on surface. Allow to cool.

Internal temperature guide

approximate guide only with no guarantees, sourced from a variety of places

food type description internal temp
beef veal brisket 165 to 175ºF; 74 to 79ºC
beef veal extra-rare or blue 80 to 100ºF; 26 to 38ºC
beef veal ground meat; patties meatloaf meatballs 160 to 165ºF; 71 to 74ºC
beef veal medium 140 to 145ºF; 60 to 63ºC
beef veal medium rare 130 to 135ºF; 55 to 57ºC
beef veal medium well 150 to 155ºF; 65 to 69ºC
beef veal pot roast 180ºF; 82ºC
beef veal rare 120 to 125ºF; 49 to 51ºC
beef veal well done 160ºF; 71ºC
bread cake cakes - cupcakes 205 to 209ºF; 93 to 98ºC
bread cake carrot cake 205 to 209ºF; 93 to 98ºC
bread cake cheesecake 150ºF; 65ºC
bread cake cinnamon rolls 190 to 200ºF; 87 to 93ºC
bread cake clafouti (with fruit) 160ºF; 71ºC
bread cake devil's food cake - red velvet cake 205ºF; 93ºC
bread cake molten chocolate cakes 160ºF; 71ºC
bread cake pound cake 210 to 212ºF; 99 to 100ºC
bread cake quick bread cake (bread cake, muffins and cornbread) 200ºF; 93ºC
bread cake scones 200ºF; 93ºC
bread cake soft bread cake/dinner rolls 180 to 190ºF; 82 to 88ºC
bread cake sourdough bread cake 200 to 210ºF; 93 to 99ºC
bread cake tres leches cake, three-milk cake 200ºF; 93ºC
bread cake upside-down cakes 190 to 200ºF; 88 to 93ºC
bread cake water temperature to add yeast 105 to 115ºF; 41 to 46ºC
bread cake yeast bread cake 200 to 210ºF; 93 to 99ºC
confectionary dark caramel stage up to 350ºF; 177ºC
confectionary firm-ball stage 244 to 248ºF; 118 to 120ºC
confectionary hard-ball stage 250 to 266ºF; 121 to 130ºC
confectionary hard-crack stage 300 to 310ºF; 149 to 154ºC
confectionary light caramel stage 320 to 335ºF; 160 to 170ºC
confectionary soft-ball stage 235 to 240ºF; 112 to 116ºC
confectionary soft-crack stage 270 to 290ºF; 132 to 143ºC
confectionary thread stage 230 to 235ºF; 110 to 112ºC
dessert baked custard (old fashion) 160ºF; 71ºC
dessert bread pudding 160ºF; 71ºC
dessert creme brulee 170 to 175ºF; 76 to 79ºC
dessert flan 170 to 175ºF; 76 to 79ºC
fish ahi tuna (sashimi grade) 115 to 120ºF; 46 to 49ºC
fish baked, grilled or broiled lobster tail - each 140ºF; 60ºC
fish boiled or steamed, whole lobster 145ºF; 62ºC
fish crab cakes 150 to 155ºF; 65 to 68ºC
fish grilled lobster 145ºF; 62ºC
fish halibut cod red snapper sea bass tilapia 130 to 135ºF; 54 to 57ºC
fish jumbo-size, boiling 7 to 8 minutes
fish large-size, boiling 5 to 7 minutes
fish lobster 145ºF; 62ºC
fish medium-size, boiling 3 to 4 minutes
fish salmon 130 to 135ºF; 54 to 57ºC
fish scallops 120ºF; 49ºC
fish shrimp 120ºF; 49ºC
fish trout 135 to 140ºF; 57 to 60ºC
fish tuna swordfish marlin 125ºF; 51ºC
fish whole steaks fillets 130 to 135ºF; 54 to 57ºC
lamb ground 160ºF; 71ºC
lamb medium 130-135ºF; 65-70ºC
lamb medium rare 120-125ºF; 60-65ºC
lamb medium well done 140-145ºF; 70ºC
lamb rare 115-120ºF; 60ºC
lamb well done 150-155ºF; 75ºC
leftovers casseroles and leftovers 165 to 175ºF; 74 to 79ºC
pies chocolate cream pie 165ºF; 74ºC
pies custard pie cream pies 170 to 175ºF; 76 to 79ºC
pies fruit pies (blueberry, blackberry, etC) 175ºF; 79ºC
pies meringue pies 160 to 165ºF; 71 to 74ºC
pies pecan pie 200ºF; 93ºC
pies pumpkin pie 175ºF; 79ºC
pies sweet potato pie 175ºF; 79ºC
pork ham 145ºF; 63ºC
pork medium 145ºF; 63ºC
pork pork ribs 180 to 200ºF; 82 to 93ºC
pork pre-cooked ham 140ºF; 60ºC
pork raw ham 160ºF; 71ºC
pork raw sausage 160ºF; 71ºC
pork sausage (pre-cooked) 140ºF; 60ºC
pork shoulders, brisket 195 to 200ºF; 90 to 93ºC
pork well done 160ºF; 71ºC and above
potato baked potato 210 to 212ºF; 98 to 100ºC
potato boiled whole potato 200ºF; 93ºC
poultry breast meat 160 to 165ºF; 71 to 74ºC
poultry dark meat 160 to 165ºF; 71 to 74ºC
poultry deep fried or cajun fried turkey 170ºF. (in the breast) 76ºC
poultry ground poultry (chicken and turkey) 160 to 165ºF; 71 to 74ºC
poultry thighs, wings, and legs 160 to 165ºF; 71 to 74ºC
poultry turkey stuffing (cooked alone or in turkey) 165ºF. 74ºC
poultry whole chicken or duck 160 to 165ºF; 71 to 74ºC
poultry whole turkey oven roasted 165ºF. 74ºC
sauces egg dishes and sauces using eggs 160ºF; 71ºC
sauces egg nog and ice cream custard 160 to 165ºF; 71 to 74ºC
sauces hollandaise sauce 160ºF. 71ºC
water hot water 130 to 135ºF; 54 to 57ºC
water low simmer 180ºF; 82ºC
water poach 160 to 180ºF; 71 to 82ºC
water rolling boil 212ºF; 100ºC
water simmer 185 to 200ºF; 85 to 93ºC
water slow boil 205ºF; 96ºC
water tepid water 85 to 105ºF; 29 to 40ºC
water warm water 115 to 120ºF; 46 to 48ºC