Aussie Jam Roll Trifle


This dessert is one of my favorites. Christmas time there is normally always a trifle on the table.
Such an easy dessert and can be varied with whatever you like. When I make it in Australia, it is easy to buy jam rolls and slice them to line a glass container, however, in the States was unable to find any jam rolls so had to make it from scratch. This is the first time I made a jam roll and it was easy and turned out beautiful. I also had to make custard from scratch which is always nicer, however it is more time consuming when making a trifle.

Jam Roll Recipe

6 large eggs separated
1/4 cup water
1-1/2 cups sugar, divided
1 teaspoon vanilla extract
1 teaspoon lemon extract
1-1/4 cups cake flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cream of tartar
Confectioners’ sugar
1 jar (12 ounces) strawberry, raspberry or currant jam

Place egg whites in large bowl; let stand at room temperature for 30 minutes. Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside.
Preheat oven to 350°. In a large bowl, beat egg yolks and water on high speed 5 minutes or until thick and lemon-colored. Gradually beat in 1 cup sugar. Stir in extracts. Sift flour, baking powder and salt together twice; gradually add to yolk mixture and mix well (batter will be very thick).
Add cream of tartar to egg whites; with clean beaters, beat on medium until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites. Spread evenly into prepared pan.
Bake 15-18 minutes or until cake springs back when lightly touched. Cool 5 minutes. Invert onto a kitchen towel dusted with confectioners’ sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack. Unroll cake; spread evenly with jelly. Roll up; dust with confectioners’ sugar. Yield: 8-10 servings.

I wrap and freeze to make it easier to slice.

Custard Recipe

4 egg yolks
1 tablespoon cornflour
1/4 cup caster sugar
600ml low-fat milk
A few drops of natural vanilla essence (optional)

Pour the milk into a saucepan and bring to the boil.
Meanwhile, combine the egg yolks, cornflour and sugar in a heatproof bowl and whisk until smooth.
Remove the hot milk from the heat and slowly pour the milk onto the egg yolk mixture in a steady stream, whisking constantly.
Return the mixture to the pan and cook over a low heat, stirring constantly with a wooden spoon until thickened. (You should be able to draw a line through the custard on the back of the spoon using your finger: if the line is well-defined, the custard is ready.)
Remove from the heat and strain into a jug. Flavor with a few drops of vanilla essence, if you like, and serve hot.



4 sachets of jelly (jello) using any flavor you like
1 large can of peaches
1 cup Sherry (I used a cream sherry)
4 cups custard
5 cups vanilla tapioca
1 large Jam roll
1 tin of cocktail fruit
Whipped cream

First step I do is prepare jelly (jello). I line the bowl with 2 of the flavors and then in 2 separate trays use 2 different flavors and once set cut into 1 inch squares to fill the bowl. For this recipe I used cherry flavored and lime flavored. I poured the jelly into the bottom of glass jar with one flavor adding a tin of drained cocktail fruit and refrigerated until set before adding another flavor of jelly.

NOTE: Before adding the second layer of jelly, cool it before pouring over the first layer.

When completely set I then started lining the bowl with sliced jam roll using a little more than half of the jam roll depending on the size of your bowl. I lightly drizzle sherry onto jam roll. Cut the rest of the slices of jam roll into quarters and fill the bowl with the quarters, peach slices and jelly squares.

Pour custard and vanilla tapioca over until completely covered

Top with whipped cream and enjoy!

Lychee Salad


This is a recipe that my mum gets asked to make every Christmas. We get lychees fresh in Australia every Christmas but with this recipe I use tinned lychees that is available in Asian supermarkets.


2 tins lychees drained
2 medium red capsicums (peppers) diced
2 medium size cucumbers diced
3 stalks of celery diced
1 tin mandarin pieces drained
2 cups diced cooked chicken
1 cup mayonnaise
1 cup almonds lightly toastedMix all ingredients together except for almonds and refrigerate for a couple of hours and before serving add almonds.

Bacon Wrapped Jalapenos


These bacon wrapped jalapenos are seriously delicious! I love anything with some heat in it but was surprised at how little heat there was. My kids loved them so this is certainly a family friendly recipe.

Now as I was preparing this recipe, my husband came into the kitchen, which is rare if there isn’t a pot of coffee brewing!!!!! He turned to me as I laid the last jalapeno on the baking tray and said….”To be honest, these don’t look very appetizing”.

So as the good wife I am…..I ignored him!!! and so the baking begins.

I Gave him first taste and he was very surprised that these tasted so good. He went back for more and now wants me to make them again, just the way I made them.


6 large jalapenos
1 packet of cream cheese (softened)
1/2 cup fresh chives sliced finely
1 cup grated cheddar cheese
12 slices thick sliced bacon

Preheat oven to 360F

1. Cut jalapenos in half and scoop out seeds. Keep some of the seeds in if you like some heat.

2. In a small bowl mix together cream cheese and chives and fill jalapenos with mixture.

3. Sprinkle grated cheese on top and wrap each jalapeno with bacon.

Place jalapenos on a baking tray lined with wax paper and bake in oven until bacon is brown and crisp. I turned the oven off and the grill on to crisp the bacon quicker for the last 2-3 minutes

These bacon wrapped jalapenos are very addictive and wish I had of made many more but will surely remember for next time.

Tex Mex Rice Bake


Before coming to the United States, had never had Spanish rice before and quickly became addicted. Decided to experiment with a recipe using the same flavors as Spanish rice. Crossed my fingers and hoped for the best and it turned out delicious.


4 cups uncooked rice
5 cups water
2 chicken stock cubes dissolved
1 medium onion diced
1 large green pepper (capsicum) diced
1 cup chunky salsa
2 eggs (beaten)
1/2 cup cream
4 cups grated cheddar cheese
salt and pepper to taste

Preheat oven to 360F.

In large baking dish combine all ingredients except for cheese and mix together.

Bake in oven until rice has absorbed most of the liquid. Add grated cheese and continue baking until all liquid has been absorbed and cheese is melted and golden brown

Ghostly Pavlova


Have made several of these delicious Pavlova’s. Traditionally an Australian dessert (my homeland) and also a New Zealand dessert. It has been said that A chef in New Zealand invented this pavlova after a well known ballet dancer, Anna Pavlova, who toured throughout Australia and New Zealand in 1926. Both countries claim to have invented this dish and claim it as their national dish.

After baking, this dish has a light crust on the outside and a soft marshmallow type filling. A very light dessert that is highly addictive and you could sit down and eat the whole thing without feeling full.


5 egg whites (room temperature)
pinch salt
1 cup white sugar
2 teaspoons cornstarch
1 teaspoon white vinegar
Whipped Cream or Cool Whip

Preheat oven to 300F

Line a large baking tray with wax paper

Ensure that mixing bowl and beaters are washed out and wiped super clean.

Separate egg whites and add to electric mixer with pinch salt.
NOTE: If any egg yolk gets into the egg whites, the pavlova will flop.
Beat egg whites until soft peaks form. Add sugar in small batches about 2 tablespoons at a time and beat for approximately 1 minute each time. Once the last bit of sugar has been added, take a little bit in your fingers and see if you can feel any sugar. If you can still feel sugar continue beating until completely smooth. At this point the mixture should be nice and shiny


Add cornstarch and white vinegar and beat until mixed in.
Spoon out with a clean metal spoon piling nice and high and you can smooth it like the picture shown. Doesn’t have to be smooth as long as it is nice and high as the mixture will spread and flatten down.


Bake for 1 hour without EVER opening the oven door. Turn oven off after 1 hour and open oven door very slightly and let completely cool in oven.

I find it easiest to turn upside down onto a serving plate and start decorating. Start with whipped cream or (cool whip) on top of pavlova and add any fruit you like. With my halloween pavlova I poached the pears in white zinfandel wine, sugar, lemon juice and cranberry juice.

Poached Pears

Bartlett Pears peeled and cored
1 cup white zinfandel wine
3/4 cup sugar
1 teaspoon pure vanilla extract
1 cup cranberry juice
2 tablespoons lemon juice

Bring all ingredients to the boil in medium saucepan. Once boiling reduce down to simmer and add pears. Cover and simmer for approximately 20 minutes.

Once I took the pears out I added a cup of chopped strawberries and simmered until strawberries were soft. Blended this mixture until smooth and drizzled over pears and pavlova.

Chocolate spider webs were created by simply melting chocolate in the microwave stirring every 30 seconds. I spooned chocolate into a ziploc bag and cut corner and started piping my webs onto wax paper. Let set in fridge or freezer until hard enough that you can peel off and start decorating.

No Bake Ginger Caramel Pie Cups


Everyone who knows me, knows that I, 99% of the time cook everything from scratch…well…I decided to be somewhat lazy and make something similar to what was made for me as a kid. No Bake Ginger Caramel Pie Cups

If you don’t consider yourself as a good cook, then you really can’t go wrong with this recipe A crunchy base with a delicious caramel center that tasters just like caramel fudge topped with pumpkin spice pudding

1 Large packet of ginger nut snaps
1 1/2 tins condensed milk
1 96g packet of instant pumpkin spice pudding mix
1 cup milk
1 tub of cool whip (or whip your own with heavy whipping cream)

Now this will make approximately 40 small bite size cups.

Heat a couple of ginger snaps at a time in microwave for approximately 25 seconds and then you have to work very quickly whilst they are soft and warm.
NOTE: Don’t over heat them or they will burn and taste bitter.
Gently push ginger snaps down into mini cup cake pan to create a mould. They will harden once they cool.

2013-10-09_09-03-19_45(notice there’s one missing before I even got them out of the pan!!)

Pour condensed milk into saucepan and stir over medium to low heat until condensed milk has thickened. Scoop half a teaspoon of caramel into moulds.

Pour packet of pumpkin spice pudding mix into large bowl and whisk in milk. Fold cream into mixture until combined. Use one teaspoon of pudding mix on top of the caramel.

This is seriously delicious and you can’t mess these ginger snap caramel pie cups up!

Creamy Potato Bake


This is a recipe taught by my mum. One of the easiest, most delicious potato recipes that I have used for many years. I ran out of bacon so I have varied this recipe slightly with using cooked sausages (bratz) which I sliced up and added fresh green beans.


6 large potatoes (peeled and sliced thinly)
1 large onion diced
3 cloves garlic diced finely
6 slices bacon (3 bratz if you run out of bacon!!)
2 cups sliced green beans
3 1/2 cups whipping cream
3 cups grated cheese
Salt and pepper

Preheat oven to 400F

Peel and slice potatoes and add first layer across the bottom of medium baking dish. Add garlic, onion, bacon (or bratz) and green beans over the potatoes.


Repeat these steps until 3/4 of the way up the baking dish and last layer is sliced potatoes.

Pour cream over and season with salt and pepper. Add grated cheese over the top and bake for approx 45 minutes or until cheese is golden brown.NOTE: You may need to place baking tray under baking dish in case cream spills over.