Russian Squares

Russian Squares


5oz [150g] butter

50z sugar [white / brown]

1 T golden syrup


2 c flour

1 c sultanas [etc]

1 beaten egg

essence to flavour – vanilla or butterscotch

Mix together.

1 t baking powder [mix in warm milk]

Quickly blend in. Put in swiss roll tin.

Bake at 165°C [325°F] until golden brown [about 15 mins on fanbake].

Can ice with lemon icing while hot [I don’t].

Leave to cool in tin then cut into squares.

Pan Fried Cajun Chickpeas

Pan Fried Cajun Chickpeas

A fun way to serve up chickpeas as a snack or salad topping!


  • 1 (400g) can chickpeas
  • 2-3 tsp corn-flour
  • 2-3 tsp Cajun (or Berbere or similar) seasoning
  • 2-3 T. olive oil
  • sea salt, to taste


  1. Rinse and dry chickpeas on paper towel. Be sure to dry completely.
  2. Heat oil in a non stick skillet over medium high heat.
    Combine corn/flour and seasoning in a small bowl or plate.
    Roll chickpeas in seasoned flour until lightly dusted.
    Carefully add chickpeas to skillet, in batches, cooking for a few minutes before gently tossing them around in pan.
  3. Cook chickpeas until they look crisp and lightly browned.
    Remove from pan and serve warm.

Warning :: addictive!

Rhubarb and Apple Crumble Cake

Rhubarb and Apple Crumble Cake

Hungry and Frozen, p.169, Laura Vincent

Firm biscuit-like cake. 12-16 slices.


200g butter

100g sugar

50g brown sugar

250g flour

1 lg apple

200g rhubarb stalks, trimmed

1 T sugar, extra

1 T rolled oats

½ t gr cinnamon


Oven : 180 deg C

Line base 20×30 cm baking dish


Cream butter and sugar, mix in flour.

Carefully press in ¾ of mix into tin. (Wet back of spoon to press down).

Bake for 10 minutes.


Dice apple, chop rhubarb into 1 cm pieces. Scatter over base and sprinkle with extra sugar.

Mix oats and cinnamon into remaining dough and crumble it over top.

Bake for 35 minutes until crumble golden brown.

Allow to cool in tin, then cut into slices.


similar recipe, with photos ::

different recipe, gluten-free ::


Jo Seagar’s Pineapple Shortcake

pineapple-shortcakeBring one 455g can crushed pineapple in juice or syrup to boil (use two cans if you want a richer filling – one crushed, one pieces).

Thicken with 3T custard powder mixed to a paste with 1/4c water.

In a food processor,
cream 125g butter, 3/4c sugar,
add 1 egg and sifted 1/4c cornflour,
1 1/2c flour and 1t baking powder.

Remove half the dough and press into a shallow sponge roll tin and spread with cooled pineapple filling.

Add extra 1/4c flour (approx) to remaining dough and pulse until mixture crumbles.

Sprinkle over pineapple filling, pressing down gently. Bake for 25-30 min at 180c.

When cooked, dust with icing sugar, serve warm or cold with cream or ice-cream.


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Treats allowed – sort of

One of the best ways that I lost weight in the past was to use steps and stairs instead of escalators or lifts.

I ate reasonably healthily. And went for a variety of colours on my plate.

I had an occasional treat of something *ginger*, eg gingerbread, gingernuts,

but I had:

  • no cake – or biscuits/cookies and other flour-rich foods.

  • no chocolate – or sweets/candy and other sugar-rich treats.

  • no chips (hot or cold) – or fatty foods. Limit butter and oil intake.

Everything I ate slowly …

I told myself how yummy it was –

how much I was enjoying it – and

not feeling guilty about eating it at all, even if it was one of my treats. Today we would call this ‘mindfulness’.

If you’re super organised and motivated you could also write down (use a tick system is easiest) everything everything everything you eat. This helps to keep you accountable.

In the years since, I find I control weight better when I plate a few things for lunch or snack, and then sit down at the dining room table.

Above all, enjoy life and living – and eat real food (not food products).

Because stress is no good for anything, except a slow death!

So try this: no cake, no chocolate, no chips.


Nutritarian – not a vegetarian

eat more fruit and veges! here’s some recipes …