Chocolate Brownie Biscuits


These Chocolate Brownie Biscuits are so good that I have made them four times over the past five weeks. I hate sharing them…

375gm packet of Nestle dark chocolate melts

40gm butter

2 eggs

2/3 Cup caster sugar

1 teaspoon vanilla extract

1/4 Cup plain flour

1/4 teaspoon baking powder

Melt half of the chocolate with all of the butter over a gentle heat in a saucepan and set aside.

Chop up the other half of the chocolate. This is a tedious job, but someone has to do it… the rule at my house is, if I chop up the chocolate, I get to nibble on a few melts as I go.

Beat the eggs, caster sugar and vanilla until it is thick and frothy.

Gently fold in the flour and baking powder, then mix in the melted chocolate mixture and the chopped up chocolate pieces. Leave the mixture to set for about ten minutes.

Drop teaspoons of mixture onto a tray lined with baking paper. Allow loads of room for the mixture to spread.

Bake at 175 degrees Celsius for about ten minutes. Leave the biscuits to cool on the tray.

Lemon Tarts


Most of this recipe is prepared in the microwave.

Two 275gm packets of frozen sweet pastry tart cases, (I love pastry, but life is far too short to make it from scratch).
60gm butter
1/2 Cup caster sugar
1/4 Cup cornflour
1 Tablespoon custard powder
1 Cup water
1/4 Cup lemon juice
1/3 Cup milk
1 egg
1 Tablespoon lemon rind

Bake the tart cases according to the instructions on the packet.

Melt the butter in the microwave. Whisk in the sugar, cornflour and custard powder until smooth. Cook in the microwave on high for 40 seconds.

Whisk in the water. Cook in the microwave for another 40 seconds. Whick in the lemon juice and cook on high for one minute. Whisk again and cook for another minute and keep repeating until the mixture thickens slightly (I only had to do this twice).

Whisk in the milk, egg and lemon rind, then cook on high for another 40 seconds.

Pour the mixture in the pastry cases and set for 30 minutes.

Melbourne Star


He Who Eats All of Our Leftovers and I recently did a ‘flight’ on the Melbourne Star. I don’t know why this gets called a flight, because the Melbourne Star is actually a giant ferris wheel. My word for the trip would be a ‘ride.’

Also, people in Melbourne call the Melbourne Star, ‘the Wheel.’

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The Wheel seemed to take ages to be built initially, and was only in use for about a month when it closed because of structural defects. I think the wrong kind of steel for Australian conditions was used, so the Wheel was pulled down and re-built.

The view below is looking out to Port Phillip Bay, with the Bolte Bridge crossing the Yarra River in the foreground.

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While the Wheel was being built, most people agreed that it was being built in the wrong place. St Kilda (on the bay itself) would probably have been a better spot, probably because tourists actually go to St Kilda.

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If you want a great view of the city, the bay and Melbourne’s suburbs in all directions, the view from the Eureka Tower is much better, however the view from the Wheel was interesting, if a bit industrial.


damper 2

He Who Eats All of Our Leftovers loves damper for Afternoon Tea.

3 Cups Self Raising flour

pinch of salt

80 gm butter, cubed

3/4 Cup water

Rub the butter into the flour and salt, then mix in the water using a knife.

Knead quickly and gently, then shape the dough into a ball shape. Cut the top into 8 wedges.

Bake at 190 degrees Celsius for thirty minutes. When the damper is cooked it will sound hollow when the bottom is tapped.

Serve hot with butter and jam.