3 Ingredient Fruit Cake

Lynette Muller

This recipe has been doing the rounds for years. Egg free. Butter free. No added sugar. Makes an awesome Christmas Cake. It is so easy and so moist. You can also add your favorite alcohol and it also can be made with fruit juice.

1kg mixed fruit (I used dates and sultanas)
3 cups black tea
3 cups self-raising flour

Preheat oven to 125C. Soak fruit in tea overnight. Stir flour into soaked fruit and mix well. Add more tea if the mixture is too dry. It is quite a thick mixture but sometimes the fruit really absorbs the liquid and it is hard to dampen the flour. Spoon mixture into a 22cm lined cake tin. Bake for 2½ hours or until cooked through. Remove and leave to cool. Wrap in tinfoil or place in an airtight container. Keeps for a month.

Print Friendly, PDF & Email

Vegtetarian Curry in slow Cooker


400ml can light coconut milk
3 tbsp mild curry paste
2 tsp vegetable bouillon powder
1 red chilli, deseeded and sliced
1 tbsp finely chopped ginger
3 garlic cloves, sliced
200g butternut squash (peeled weight), cut into chunks
1 red pepper, deseeded and sliced
1 small aubergine (about 250g), halved and thickly sliced
15g coriander, chopped
160g frozen peas, defrosted
1 lime , juiced, to taste
wholemeal flatbread, to serve

Put 400ml light coconut milk, 3 tbsp mild curry paste, 2 tsp vegetable bouillon powder, 1 deseeded and sliced red chilli, 1 tbsp finely chopped ginger, 3 sliced garlic cloves, 200g chunks butternut squash, 1 sliced red pepper and 1 small halved and thickly sliced aubergine into the slow cooker pot and stir well. Cover with the lid and chill overnight.

The next day, cook on Low for 6 hrs until the vegetables are really tender, then stir in 15g chopped coriander and 160g defrosted peas. The heat of the curry should be enough to warm them through.

Taste and add a good squeeze of lime juice, if you fancy extra zing. Serve with a wholemeal flatbread.

Print Friendly, PDF & Email


Flippen Lekka Spice

1 cup mayonnaise or salad dressing
1 cup dairy sour cream
6 spring onions with tops, cut up
2ml garlic powder
5ml Flippen Lekka Spice.

In a food processor or blender combine the mayonnaise, sour cream, spring onions, and spices.
Process or blend until smooth. Cover and chill for 2-4 hours. Serve with your favourite crackers and crisps or olives.

Print Friendly, PDF & Email


Pick a Pay

3 tbsp PnP butter , for spreading
8 slices PnP bread
1 piece fresh mozzarella, in brine, sliced
8 slices salami, chopped
1 red pepper , diced
1 tbsp dried oregano
1 packet PnP pasta sauce, (Neapoletana sauce)
1 pinch salt and ground pepper

Butter bread on one side
Place half of the bread (buttered side down) onto a clean plate or surface
Add mozzarella, salami, peppers and a sprinkling of oregano
Spread 2 Tbsp (30ml) Pick n Pay Neapoletana sauce over the unbuttered side of each remaining slice of bread
Season with salt and milled pepper
Close sandwiches (with the butter on the outside) and place inside the jaffel iron
Cook in coals or flames until the bread is golden all over

Remember to grease your jaffel irons well.
Wrap your sandwiches in tin foil if you don’t own a jaffel iron.
Cook jaffels over a gas flame.
If you don’t have a jaffel iron, fry the sandwiches in a pan for 3-4 minutes each side.
For a sweeter jaffel, try using raisin bread topped with bananas and honey.

Print Friendly, PDF & Email



800g ground beef
300g pork sausage meat
1/2 cup breadcrumbs
2 tsp Flippen Lekka Spice
1 small onion finely chopped
1 large egg lightly beaten
1/4 cup ketchup.

Before you get started, preheat the oven to 180 C and lightly spray a° muffin pan. Combine all the ingredients in a mixing bowl, kneading together well. Evenly divide the meat mixture in muffin pan. Evenly divide the ketchup over each mini meatloaf. Slide the muffin pan into the oven and bake for 45 minutes, until cooked through.

Print Friendly, PDF & Email

Flippen Lekka Chcken burgers


500g Chicken Mince
20ml FlippenLekkaSpice
2 Eggs
2 Garlic cloves crushed
1 red Onion fineley chopped
3 tbsp chopped chives
1 cup breadcrumbs
Oil for frying
3 tbspn sweet chilli sauce
1 tsp balsamic vinegar

Preheat oven to 180 C. Put the mince in a mixing bowl, add spices and mix° with the eggs, garlic, chopped onion, chives and breadcrumbs. Mix together and shape into small burger patties. Heat oil in a frying pan and fry the burgers for 3-4 minutes on each side, until the top and bottom are golden and sealed. The middle may still be a little pink at this stage. Arrange on a baking tray and bake in the oven for 10 minutes. Combine the sweet chilli and balsamic vinegar in a small bowl, and brush the mixture over the burgers as soon as they come out of the oven

Print Friendly, PDF & Email

Pilchard Cottage Pie

1 x 400g tin Lucky Star Pilchards in Tomato Sauce
1 x 100g tin mixed vegetables, drained
3 – 4 potatoes, peeled and cut into chunks
2 x tablespoons butter or margarine
4 x tablespoons milk
1/2 cup soft breadcrumbs
Salt and Pepper

Heat the oven to 200 degrees Celsius. Grease a casserole dish and set aside. Cook the potatoes in salted boiling water until soft. Drain well and mash with butter and milk. Season with salt and pepper. Pour the Lucky Star Pilchards and sauce into a bowl and break them up into large chunks gently mix in the vegetables, and season with salt and pepper. Place the pilchard and vegetable mixture into the casserole dish. Top with the mashed potato. Scatter the breadcrumbs on top. Bake uncovered for 20 to 30 minutes until crunchy and golden. Best enjoyed with Vegetables and salad.

Print Friendly, PDF & Email



20 medium button mushrooms halved
vegetable oil for frying
1 cup plain flour
Flippen Lekka Spice to taste
1cup milk
2 eggs
2 cups breadcrumbs.

Heat the oil in a fryer (or deep heavy bottomed pot) to 180-190 C. Mix flour and spice in a large bowl, the milk mixed with eggs in another, and the breadcrumbs in a third bowl. Toss the mushrooms in the flour, then in the egg wash and then in breadcrumbs. Fry in batches until golden. Drain well on kitchen paper towels. Serve the mushrooms with tartare sauce.

Print Friendly, PDF & Email



25 ml butter/margarine
125 ml popcorn (suitable for microwave)
62.5 ml margarine/butter
100 ml brown sugar
30 ml peanut butter
10 large marshmallows

Put butter/margarine and popcorn kernels into Small Gourmet Roaster Bowl. Cover and microwave for 7 – 8 minutes on high. Place brown sugar, margarine/butter and marshmallows in a Small Classic Gourmet Roaster Bowl. Cook for 1 minute intervals in the microwave, stirring between each time, until the mixture is melted and smooth. Stir in the peanut butter until well blended. Pour the melted mixture over the popcorn, stir quickly to coat the popcorn before the mixture cools.

Print Friendly, PDF & Email

Fudgy chocolate and Marie Biscuit squares

250g butter
500g icing sugar
250ml good quality cocoa powder
1 egg, slightly beaten
1tsp vanilla essence
1 packet Marie biscuits broken into pieces (bash in a packet or use a food processor)

Melt the butter in a large pot until melted. Remove from the heat and add the icing sugar and cocoa. Mix well until well combined and there are no dry bits. Stir in the beaten egg and vanilla and mix until smooth. Add the broken biscuit bits and stir until well combined and evenly coated with chocolate. Spoon the mixture into a greased 24 x 24 cm and smooth out with a spatula. Once cooled and firm (pop into the fridge to speed up the process), cut into 16 squares and keep in an airtight container.

Print Friendly, PDF & Email