Spring is here – the blossom is looking beautiful, the lemon trees are laden, and the hens are laying. So what better time for pizza and lemon meringue?
It was another busy Friday afternoon of cooking, but Penny and I still managed to find time to put our feet up and enjoy a bit of our baking for afternoon tea! … read more

Our stoves are wonderful for making pizzas in! Penny and I decided to make four different pizzas (smoked salmon, smoked chicken, hawaiian and a chicken and pumpkin pizza) with two different pizza bases – a thinner herb-filled pizza base and a more bread-like thicker pizza base. … read more

Lemon Meringue Pie is easy and delicious – especially great to make when the hens are laying and the lemon trees are laden!

This recipe makes 2 smaller tarts or 1 large one. Cute to make a few little pielets for the grandkids too… read more

Penny discovered these vintage “Tala” pastry cutters in a second-hand shop and this was the recipe on the back of the box.

They turned out really delicious and were part of a much needed afternoon tea break for the cooks… read more

This Dark Sour Rye Bread is smallish and dense, without being heavy or stodgy. It is a very tasty loaf and lasts well (if it is not all eaten immediately!).

This recipe is taken from One Hundred Bread Machine Recipes, by Vicki Smallwood… read more

This makes a large spicy loaf that looks great and tastes great.

Good to take to work or for an after-school snack and is very yum toasted as well!
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My daughter Grace gave me this book as a mother’s day present in 2004. Since then I have used it many times to create some lovely breads.
With over 250 pages of recipes and lovely photos, this book has three sections; breads and savories, sweet loaves and cakes, and lastly, rolls, buns and snacks… read more

This Friday gone, Penny and I spent another afternoon cooking on the Homewood.

Perhaps not as impressive an effort as last time, but we still managed to produce plenty of fresh yummy food!
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This fruit twist is absolutely delicious – it is stuffed full of figs and other dried fruit and has an almost gooey almondy texture holding it all together. It is another recipe taken from One Hundred Bread Machine Recipes, by Vicki Smallwood. Best served with a dollop of fresh cream. Divine…! read more

Just to show you that we don’t only eat food that has been roasted, baked, dried, fried, boiled, steamed or in any other way prepared with the help of our Homewood Stove, I thought I would put up a recipe for a simple and delicious salad.
Added bonus: no wood stove required! … read more