My Nanna used to make these moorish nibbly (aka Nuts & Bolts) things up for us, and for as long as I can remember there was always a bowl of them sitting on the kitchen bench. Nan’s gone now, but we’ve all carried on making Nibbles in her memory. I’ve altered her recipe slightly by spicing things up a little, and using less oil. She fried them in a deep-sided electric frypan, while I prefer to bake them for health reasons.

What you need:

Large packet of Kellogg’s Nutri-Grain breakfast cereal

2 packets of French Onion dry soup mix

¾ cup of vegetable oil

1 packet of unsalted peanuts

1 packet of beer-nuts

1tsp curry powder

1tsp paprika

½ tsp chilli powder

**optional – mixed nuts and other spices of your choice, such as onion or garlic powder.

How it’s done:

In the largest mixing bowl you have, add the Nutri-Grain and nuts. Shake the soup mixes over the top, and mix through. In a separate jug, add the oil, curry powder, paprika. Stir to combine and then pour over Nutri-Grain/nut mix. Now, you need to get your hands a bit icky and work the oil mixture through, so that everything is coated as evenly as possible.

Line a couple of baking trays with baking paper, and spread the mixture thinly. Bake in a very slow oven (about 120 C) for an hour, turning every 15 minutes or so with an egg lift.

Cool, and store in an airtight container. 

I come from a long line of home cooks. My Nanna ran a private girl’s school canteen and then a regional Cole’s cafeteria. Her daughter (my Mum) was a Home Economics teacher in a special needs school for almost thirty years. I thought this week, I’d share some of their favourite recipes with you. We’ll start with Mum’s seriously simple scones.

What you need:

2 ½ cups of Self-raising flour

1tsp of baking powder

2 tbs of butter

1 egg (whipped slightly with a fork)

Milk

Jam and whipped cream to serve

How it’s done:

Pre heat oven to 180 degrees C.

Mum would tell you to add the butter, flour and baking powder to a large bowl and rub the butter into the flour with your fingers until it resembled breadcrumbs. I’m lazier than her (and have this icky thing about food under my fingernails…) so I just throw it in the food processor and blitz for a few seconds. Same result. Then add the egg  to the mixture, still blitzing for a few seconds at a time, then add just enough milk to form a dough – usually around half a cup.

On a floured surface, roll your dough out until it’s about 1cm thick, and using a round cutter (an upturned glass works well, too) cut your scones out. Place them fairly close together on a greased or lined baking tray. Placing them closely helps them to rise apparently, but that could be an old wive’s tale!

Brush the tops with a little milk, and bake for 10 to 12 minutes – until the tops have turned a light golden brown.

Serve warm with whipped cream and raspberry or strawberry jam.

We eat loads of Japanese food at our place. It’s healthy, clean and doesn’t make you feel like you need a nine hour nap when you’re done feasting. But best of all, one meal can cater for everyone’s tastes – especially when we do these sushi rolls.

What you need:

*Sushi rice. Don’t try and swap it for another type of rice – it just doesn’t work. You can find all these Japanese ingredients in the Asian section of your local supermarket.

*Nori – aka flat sheets of seaweed.

*Sushi vinegar.

*Japanese mayonnaise – optional.

*Wasabi – green Japanese horseradish. Optional, and packs a punch so use it sparingly.

*Japanese ginger to serve – optional.

*Japanese soy sauce to serve.

*Fillings – now this is where you get to customise your sushi rolls. At our place, favourite ingredients include: carrot, cucumber, capsicum, tofu, salmon (raw from the fish shop – make sure you ask for sushi grade) as well as smoked salmon, caviar, egg, avocado and prawns. You could also use crab meat, lettuce, shredded chicken or tuna.

How it’s done:

Rice: First up, you need to cook your rice. Add equal amounts of water and rice to the pot – eg: if you use two cups of rice, add two cups of water (this is the amount used to make the sushi rolls pictured). Bring rice to the boil for about 3 minutes, then reduce heat to medium. Once the water is just about absorbed, turn to low for a further 5 minutes, then turn off the heat and let rice stand 15 minutes with the lid on. Stir through 2 tablespoons of rice vinegar. We usually cook our rice a couple of hours before it’s needed and refrigerate until needed.

Filling: Slice all ingredients into strips. Carrot, cucumber, capsicum, tofu (my favourite!), avocado etc. With the egg, make a plain egg omelette and then slice into fine strips. Prawns and other seafood can also be sliced. The key here is to be organised, with everything ready for rolling on the bench.

Roll ‘em up! This can be tricky the first time, but it gets easier with practice. Lay your sheet of nori on a sushi mat (also available in the Asian food section at the supermarket). Spread your cooled rice evenly over the top, leaving gaps at the top and bottom. Then, add your fillings, including mayonnaise or wasabi. It’s much easier to roll if you don’t add too much, especially for beginners.

Once you’re loaded up, start at the end closest to your body, use the mat to guide your nori, and roll up and away from yourself. Be firm, take it slowly and remember to tuck the end closest to you. Once your sushi roll is rolled, it should resemble a long cylinder.

Pop it aside, and start on the next one. Repeat. Refrigerate for 10 or 15 minutes to make the rolls easier to slice, using a VERY sharp knife. Again, take it slowly and try to slice your rolls evenly. We usually discard the end pieces.

Serve with soy, mayonnaise, ginger and more wasabi (if you’re game!)

*With thanks to Simon, my very special hand model!

I don’t actually like raisins, so I’m not sure how these taste. But everyone that had one couldn’t get enough! I brought them on vacation, to share!

Ingredients:

1 cup butter, soft.

1 cup brown sugar.

1 cup white sugar.

2 eggs.

1 teaspoon vanilla extract.

2 cups quick oats.

2 cups all purpose flour.

1 teaspoon baking soda.

1 teaspoon baking powder.

1 teaspoon salt.

1 cup raisins.

1 cup dried cranberries.

Beat the butter, sugars, eggs and vanilla for five minutes in a large bowl. In another bowl, combine the oats, flour, baking soda, baking powder, and salt.

Add the flour mixture to the butter mixture, a little at a time, mixing after each.

Drop small mounds on a baking sheet, and bake at 350 degrees Fahrenheit for about 12 or so minutes.

Ingredients: (makes about 8)

4 Slices Bacon

4 oz Shredded Cheddar Cheese

½ cup Sour Cream

10 oz Broccoli Florets, thawed and chopped

1 lb Pizza Dough

Olive Oil

Method

1. Heat oven to 400 degrees Fahrenheit. Line a baking sheet with aluminum foil. Cook bacon in microwave (I purchased microwavable bacon, since I feel that it is easier to make than the regular kind).
2. Once the bacon is cooked and cooled down, break it into small pieces.
3. In a large bowl, combine the shredded cheddar cheese, sour cream, and salt and pepper to taste. Fold in both the bacon pieces and the broccoli.
4. Roll out your already prepare pizza dough into a 15 inch circle, and cut 8 triangles.
5. Divide the mixture by eight, filling each triangle. Roll up the filling starting with the wider end.
6. Brush the rolls with a little bit of oil, and bake them between 20 and 25 minutes.