persimmon chutney

6 large ripe persimmons
1 small onion
1 chilli
1 tsp. mustard seeds
1 tsp. celery seeds
13/ cup raisins
1/4 currants
1 tblsp. chopped mixed peel
1 tsp. chopped ginger
1 clove garlic crushed
1/2 tsp. each of cinnamon, nutmeg and allspice
1/3 cup sugar
1/3 cup brown vinegar
1/3 cup lemon juice

chop onion and chilli. tie the mustard and celery seeds in a muslin bag. combine all ingredients, except persimmons , cover and stand overnight. Place mixture in a large saucepan and boil for 30 mins. add peeled persimmons and boil slowly until it thickens. Pour into hot sterilized jars. makes about a pint.

nan silk's date loaf

1 cup dates - chopped
1 cup lightly packed brown sugar
2 oz. butter
1 cup boiling water
1 3/4 cup SR flour
1 tsp. bicarb soda
2 tsps. vanilla

Preheat oven to 180C (350F) - lightly grease loaf tin (approx. 25cm X 11cm)
melt butter over low heat and add water. place all dates, brown sugar in bowl. sift in flour and bicarb. pour the butter & water mix over and mix well with a wooden spoon. Add vanilla and mix through. Put mix in loaf tin and bake for approx 45 - 50 mins

creamy chicken and vegetable pancakes

PANCAKES
1 cup plain flour
2 eggs
1 cup milk - approx

FILLING
3 chicken breast fillets
1 sprig parsley
1 small onion
1/2 cup each of water & dry white wine
3 black peppercorns
30g butter
1 1/2 tblsps. flour
1/2 cup cream
2 carrots
salt & pepper
15g butter extra

TOPPING
60g cheddar cheese
1 tblsp. grated parmesan cheese

sift flour into bowl, make well in centre. add eggs, work flour in from sides, gradually stir in enough milk to make a smooth batter. stand for 30 mins. make pancakes from this batter

filling: place chicken in pan, add parsley, peppercorns, sliced onion, wine & water. simmer for 15mins. remove chicken from pan; cool; strain pan juices and reserve 2/3 cup. slice chicken finely; cut carrots into thin strips. melt butter in pan, stir in flour, then pan juices and cream. stir over low heat until sauce comes to boil, remove from heat. stir in salt and pepper. melt extra butter in pan, add carrots, stir over heat until tender. combine chicken, sauce & carrots, mix well
divide filling evenly between pancakes, roll up, place in ovenproof dish, sprinkle combined grated cheeses over pancakes. bake uncovered in moderately hot oven for 10 to 15mins.
serve with garden salad

strawberry cream pie

125g plain sweet biscuits
60g butter

125g pkt. cream cheese
1/2 cup sugar
1 tsp. vanilla
3 eggs
1/2 cup cream
1/2 cup milk

1 punnet strawberries
1/4 cup strawberry jam
1 tblsp. water

grease deep 20cm cake pan and put two wide strips of baking paper over sides and bottom. cover the base of the tin with a circle of aluminium foil. preheat oven to moderately slow (160 - 170C)
crush biscuits finely and add melted butter, mix well. press biscuit base over base of tin. refrigerate while preparing filling.
beat cream cheese until soft and creamy, add sugar and beat well. add eggs one at a time, beating well after each addition. add the milk, cream and vanilla, beat until combined. pour mixture over biscuit base. cook in moderately slow oven for 45 mins or until custard has set. allow to cool, then refrigerate until well chilled. gently lift paper and remove cake from tin onto serving plate. Arrange hulled halved strawberries over top. stir jam and water over low heat until smooth. brush glaze over top of strawberries and serve with cream
*this pie has been a favourite of ours for about 15 years or so. I always like to serve it on my nan's cake stand - makes for vintage memories*
recipe comes from 'the women's weekly' cook book

comice pear cake

175g butter
150 g vanilla flavoured sugar
2 egs
220g SR flour
pinch salt; 1/2 tsp. bicarb soda
1 tsp freshly grated nutmeg
140 ml soured cream
50g ground almonds
3-4 pears

50 g butter *extra*
50g muscovado sugar
thickened cream

grease & line a 20cm springform cake tin. preheat oven to 180C
sift together flour, bicarb and salt. Peel and slice pears, toss in lemon juice to prevent browning
cream butter & sugar. Beat in eggs. fold in half the flour, then the soured cream, grated zest of a lemon & almonds, then the remaining flour. spoon half of the cake mix into pan, top with half of the pears then the rest of the cake mixture. bake at 180C for 40mins.
meanwhile - heat together the extra butter, muscovado sugar and cream
take the cake from the oven, top with rest of pears and pour the warm mixture over the top. Return to the oven for approx 15 - 20 mins or until cooked.

ms*robyn's trifle

1 jam sponge roll
sherry (optional)
1 pkt. raspberry jelly
1 tin peaches
custard

first of all make the jelly as per directions * chill til set.
I use a vintage pressed glass bowl for my trifle.
cut the sponge in to slices and line the base and sides with the cut sponge cake. Sprinkle with sherry. Drain the peaches and spread on top of sponge cake, then roughly chop jelly and spread on top of the peaches. Make custard according to packet directions and let cool. Once this is cool, pour ontop of the jelly and cover. Place in fridge to chill.
serve with cream if desired

Christmas fruit compote

2 cups white grape juice
1/2 cup sugar
2 - 3" cinnamon sticks
4 whole cloves
3 medium firm pears, peeled & quartered
1 cup dried apricots
1 cup prunes
1/2 cup dried cranberries
1 large navel orange peeled and sectioned

combine grape juice, 1 cup water, sugar, cinnamon stick & cloves in a saucepan. bring to the boile over medium heat. reduce to low; add pears, apricots, prunes, orange segments and cranberries. cover and simmer til fruit has softened - 15 to 20 mins. Let cool and place in air tight container til needed.

serve either at room temp. or warm gently - serve with cream or yoghurt for breakfast or with pound cake and icecream for a yummy dessert.

ms*robyn's Christmas fruitcake

1 1/2kg fruit ( I mix my own)
1/2 cup brandy, whisky or rum
1 green apple
1 tblsp. honey or golden syrup
1 cup brown sugar
250g butter
4 eggs
1 1/2 cups plain flour
1/2 cup SR flour
1 tsp. mixed spice

Place chopped mixed fruit in large basin add sherry; cover and soak for a week, stirring each day.

first of all grease and line your tin(20cm square or 23cm round - both deep) - with 3 layers of greaseproof paper, greased between each layer; bringing the paper approx. 5cm above edge of tin. preheat oven to slow (140C) and melt the butter - cool

add peeled and coarsley grate apple, honey, sugar and eggs; mix well with wooden spoon to break any clumps of fruit. add the cooled melted butter, sifted flours and spice. Mix thoroughly.

place in cake tin, pushing cake mix well into corners with a spoon. Once the mix is all in the tin, I like to drop the tin gently to settle the mix into the tin, expelling air bubbles.

Fold 5 sheets of newspaper to fit an oven tray and place cake tin onto the tray and bake in a slow oven for approx. 3 1/2 hours. Remove from oven and brush evenly with about 2 tblsps. of brandy. cover tightly with aluminium and wrap the whole thing in a towel to cool overnight . remove from tin and wrap in 3 layers of plastic wrap.

I then like to wrap the cake in a vintage tea towel and tie with string before placing in the pantry to mature til Christmas time.