Tummy Tuesday: Uncooked Chocolate Fudge

Choclate Fudge

#Tummy Tuesday: Uncooked Chocolate Fudge

Photo Credit

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No Bake Cookies – Fudge

Some of the best tasting cookies are not baked.

They take less time to make, save money, as there is no heating the oven up, therefore saving on the power bill, also a cooler kitchen in the summer heat.

I have been making nonbaked cookies for some fifty years, and they soon disappear off the table, “my observation” (quicker than a cooked variety of cakes or sweets).

This easy nonbaked cookie will make life a little easier with baking, for that special treat or even school lunches.

Uncooked Fudge Cookies

You can use any biscuits, it just changes the flavor, wine, malt or even mixed broken biscuits can be a change using the same recipe, also icing lemon, chocolate, or spicy.

Also by changing the essence, you can have many types of fudge that no one would know you are using the same recipe.

Even leaving out the walnuts can add chopped dried cherries, or any other ingredient instead of walnuts.

Just try it you will be surprised with the results.


  • 125 grams Butter,
  • 125 grams sugar,
  • 1 packet 400 grams crushed biscuits,
  • 1 teaspoon vanilla essence,
  • 2 tablespoons cocoa,
  • 1/4 cup chopped walnuts,
  • 1 egg

Melt butter, add sugar and bring to the boil stirring to stop it from catching on and burning.

Remove from heat and add beaten egg, crushed biscuits, cocoa, walnuts.

One method is to press into a greased slice tin, ice and refrigerate, cut when set cut.

Another way is to put spoonfuls of the mixture in paper cups, ice and decorate for an extra special occasion.

No Bake Cookies are a boon for busy home cooks with a penchant for sweet treats. They make “first time” cooking for kids, fun. Even the youngest of children can help with measuring and stirring the ingredients while Mom, handles the more demanding tasks such as chopping nuts and melting butter on the stovetop.

Tummy Tuesday: Chocolate Lamingtons


Tummy Tuesday: Chocolate Lamingtons

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Photo Credit

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What is a Lamington?

It is made from cake, coated in an outer layer of chocolate (or sometimes raspberry) sauce and rolled in desiccated coconut. The thin mixture of the sauce is absorbed into the outside of the sponge cake and left to set.

I use 1 packet Golden Butter Cake Mix made in the microwave for the lamingtons.

it saves a lot of time, you can always buy a trifle sponge from the supermarket if you do not want to make it yourself.


  • 1 packet of vanilla or any flavor you like Golden Butter cake mix
  • Chocolate icing
  • Coconut


Prepare the cake as directed on the packet.

Spread evenly in a 23 cm (9 inch) microwave dish and cook on high (100%) about 4 1/2 minutes.

Let Cool.

Chocolate Icing
2 tablespoons cocoa,
6 tablespoons boiling water,
25 grams (about 1 oz) butter melted,
2 1/4 cups icing sugar,
1/4 teaspoon vanilla essence,

Dissolve cocoa in boiling water and combine with the butter.
Stir icing sugar into a bowl.
Add cocoa mixture.
Add vanilla and stir until well combined.

Cut the sponge cake into squares.
Dip each square in the chocolate icing.
Roll in coconut.
Leave to set.

Chocolate Lammingtons

Jaffa Lamingtons

I make this with jelly crystals, this is made with an orange one that is why it is called Jaffa lamingtons, most times when making them with Jelly or jello I use Strawberry or Raspberry, no cocoa in the ones that make a nice red lamington I do not put cream in these as the flavour is perfect by its self.


  • 1 packet moist Orange Cake mix
  • Microwave cake according to packet directions (as above)
  • Jelly Dip 1 packet orange jelly
  • 1 tablespoon cocoa
  • 1/2 cup boiling water


Mix jelly crystals and cocoa, add boiling water and stir till dissolved.

When cake and dip is cool cut the cake into cubes or fingers, dip into jelly (using a fork)
and roll in coconut. Leave to set.

Tummy Tuesday: Lemon Meringue Pie

Piece of Lemon Meringue Pie

Tummy Tuesday: Lemon Meringue Pie

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Lemon Meringue Pie is a dessert dish that hasn’t been around much over the last 20 years, but it is coming back into fashion again, take a look at the internet every cook of importance has Lemon Meringue Pie recipes, Jamie Oliver, Martha Stewart, Gordon Ramsey plus much more.

It’s a pie that takes a while to get it perfect, you can have many failures, but with perseverance, you will get it right, you will wonder why it took so long.

Cooked Lemon Meringue Pie


Ideas for Pie Crusts

These pies can be made quickly if you have a bought pie crust all ready to use, but I think it always tastier to have a home-made pie crust. There are many version available, it’s up to you to decide what kind you like best.

Here’re a few pie crust recipes I have been using over the years. This first one has lemon juice in it, appropriate for a pie like this.

Biscuit Pastry

1/4 lb butter, 2 oz sugar, 1egg yolk, 1 tablespoon water, 1/2 lb flour, 1/2 teaspoon baking powder, 1 teaspoon lemon juice, pinch salt,

Method: Soften butter and sugar, add yolk and water, sift in the flour, baking powder, salt, add lemon juice.

Press into a pie dish, put baking pie weights in, and bake in a hot oven for 20 mins, remove baking pie weights if you have used them (recommended), then return to oven for another 1 minute to dry out pastry base.

Short Pie Crust.

1/2 lb flour, 1/4 lb butter, 1/2 teaspoon baking soda, 1 teaspoon cream of tartar, a small half cup of water.

Method: Soft the butter,(good if at room temperate) then rub it into the sifted flour, cream of tartar, dissolve baking soda in the water and add.

Roll out and line a dish for the pie, (not a sweet crust) follow instructions as above.

Sweet Shortcrust Pastry

1 cup standard plain flour, 250 grams (4 oz)

85 grams ( 3 oz) butter

1/4 cup sugar

1 egg yolk

1 tablespoon water


Sift flour. Cut in butter until it resembles fine breadcrumbs.

Stir in sugar. Add egg yolk and water.

Mix to a stiff dough.

Chill for 30 mins before using.

Use as required for sweet pies and tarts.

makes about 400 grams ( 14 -16 ozs, 1 lb).


Always use eggs that are a few days old (never fresh) and at room temperature for the meringue.

Lemon Meringue Pie

This pie is usually eaten as a dessert, very nice, cooled a little and eaten with vanilla ice-cream.

As in most food using lemons flavor is determined by the lemons you use as every lemon as a different taste, tatty, bitter or sweet.

Lemon Meringue Pie


  • Three eggs
  • 1/2 cup honey
  • 1 tablespoon flour
  • 1/2 lemon
  • 1 teaspoon melted butter
  • 1 1/4 cups milk


  1. Method:
  2. Mix thoroughly the 3 egg yolks (beat lightly), add the honey, flour and lemon juice, flesh and grated rind of half the lemon, and melted butter.
  3. After mixing in the order given, add the milk.
  4. Pour into the pie dish which has been lined with a good crust, prick to prevent air bubbles.
  5. Bake until set.
  6. Cover with meringue ( 3 beaten egg whites, 3 tablespoons of honey, few drops of lemon juice), spoon on top of lemon filling
  7. Return to oven and bake until it is a nice brown, about 10 mins.

Links to Making a Lemon Meringue Pie. – Also, help for Meringue topping success.

There is an art to having a success when making these pies.

Here are a few sites that have lots of ideas to make this a successful occasion.


Never use plastic bowls (Tupperware), wet or greasy bowls, as the egg whites will not beat nice and fluffy, it will be flat and not become peaky when beating.

Tummy Tuesday – Cholesterol Solution Guide Review


Tummy Tuesday – Cholesterol Solution Guide Review

Photo CreditFruits are zero-cholesterol foods.

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What is Cholesterol?

It’s a waxy substance that travels through the blood, helping the body and keeping our arteries clear, but there is a good and bad cholesterol.

This is a review of a book I read The Cholesterol Solution Guide it was very helpful it will tell you more about what cholesterol is, so that you are aware of the need to reduce your Low-Density Lipoprotein (LDL), bad cholesterol levels and increase the High-Density Lipoprotein (HDL), or good cholesterol levels.

LDL is considered the bad plaque accumulation on the artery walls, but there are good and bad reasons with HDL also if interested you can download it on your Kindle.

As we age it is very important to keep our bodies healthy that means staying as low as possible in LDL Cholesterol the level of 5.5 or below is recommended for an adult.

It is said that it is the number one killer of Americans, women, and men. The higher your blood cholesterol level, the greater your risk.

It’s all about lowering your Cholesterol level in thirty days without drugs, it is easier than you think to lower it, as I did, and I’m keeping it below the 5.5 level without drugs.

In many cases it is a matter of just changing your lifestyle, watching your diet, physical activity, and weight management counts a lot towards controlling it, but in some cases like my husband, it has to be controlled by drugs, as he’s eating the same foods as I do and his cholesterol is way too high, as a lot of people know different foods work differently for different people.

So this is an ideal book to invest a little money and time to read it to fully understand how this works, it tells you about, home remedies to use, food like a plate of cooked oatmeal porridge with a banana, blueberries, avocado, sliced apple or some other fruit even grapefruit.

Grapefruit s one I query, as the pills my husband is taking, say’s “avoid grapefruit and it’s juice”, which he does, but he eats oranges and lemons, which to me is in the same category

Also explains about Eggplant, Cinnamon, Garlic, Apple Cider, Cranberry and Red Wine for lowering your levels of LDL Cholesterol

Suggestion for lunch, try some fish, like salmon or tuna, my husband likes eating tinned sardines, but be wary of the smell ( I don’t like that smell on his breath). Also, it is said that Salmon in Top 8 Cholesterol Lowering Foods.


Photo Credit and the recipe. This is a nice dish for a hot summers day 

Lomi Salmon.

A side dish consisting of fresh tomato and salmon salad. It was introduced to Hawaiians by early western sailors. It is typically prepared by mixing raw salted, diced salmon with tomatoes, sweet gentle Maui onions (or sometimes green onion), and occasionally flakes of hot red chili pepper, or crushed ice. It is always served cold. Other variations include salmon, diced tomato, diced cucumber, and chopped sweet onion.

More about Cholesterol

So many things are explained in this book, that I didn’t know, and I have been struggling with meals for my husband for many years now, trying to combat that high cholesterol level, I have applied some of this very helpful info.

There has been increasing interest in oatmeal in recent years because of its health benefits. Daily consumption of a bowl of oatmeal can lower blood cholesterol, because of its soluble fibre content. As a child, a plate of oatmeal porridge was a must every day, good start to a cold day as well as being very healthy, My husband is eating this every morning, mainly because of the fibre he requires to maintain a daily working body and no constipation.

There are many other ways you can get oatmeal into your diet besides porridge, if you don’t like it, try using it in cookies, which I prefer.

How To Lower Cholesterol Naturally — Describes How to Lower Cholesterol Naturally

Do you have High Cholesterol?

Have you have found a way to lower your Cholesterol without drug – Please share it with us.

Margarine or Butter

Bread and Butter

Margarine or Butter

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Butter vs Margarine

For the last forty years or so butter was classed as bad for your health, now in recent years, it has been discovered that butter wasn’t as bad as thought and margarine are okay as long as it hasn’t trans-fats in it.

The best butter to use is grass-fed dairy cows, make your own butter if at all possible as it won’t have all the additives in it. I have researched this subject quite extensively, my thought is that I have always used butter for baking and etc and always will, I’m aging healthy and will continue using it.

I do use margarine for my sandwiches. I will leave it to you to read this article I have put together and you can make up your own opinion.

Butter vs Margarine


I have discovered through research about fats, that for a healthy body, as the years pass by from toddlers to teens and all the in-betweens if you want to reach those golden years you must eat some fats for a healthy body.

Just eat them in moderation, gives us a bright future.


Photo Credit – Butter or Margarine, it does not matter, just enjoy. Clockwise from bottom: hot buttered tattie scones next to a cheese scone, shiny and flat treacle scones, and a milk scone above a fruit scone

Who Discovered Margarine?

Michel Eugene Chevreul

Photo Credit 

It was actually discovered by a French chemist Michel Eugene Chevreul in 1813, his work with fatty acids led to early applications in the fields of art and science. He is credited with the discovery of margaric acid.

Who would have thought that from something like that, that is how margarine came about. We have only heard off and used it in the last forty or so years. He lived to be 102 and was a pioneer in the field of Gerontology which is the study of the social, psychological and biological aspects of aging.

What is Margarine?


Margarine is an imitation butter spread and is a manufactured, vegetable-oil-based substitute for butter. Vegetable oils are extracted from soya beans, safflower, sunflower etc.

Oli is steamed to remove impurities. Steaming destroys vitamins and antioxidants. Hydrogen gas is bubbled through the liquid oil. This forces unsaturated fatty acids to become saturated and solid.

Synthetic vitamins, artificial colors, and a natural yellow color are added. Not all kinds of margarine are the same, just look for spreads, that doesn’t have trans fats and has the least amount of saturated fat.

Trans fat which is largely a man-made fat and been shown to increase bad cholesterol, so what you need to do is look for zero grams of trans fat when buying margarine. There are so many things being said about margarine, that’s it hard to say which spread is the better of the two, butter or margarine.

How to make Margarine

What is Butter


Butter has vitamins, minerals, fatty acids, CLA (conjugated Linolenic acid), glycosphingolipids, cholesterol, waul zen factor. (NB The waulzen factor is present only in raw butter and cream; it is destroyed by pasteurization).

For instants did you know? CLA is when butter comes from cows eating grass, it contains this compound that gives excellent protection against cancer. note – (cows eating grass).

It’s time to bury the myth that butter is bad for you. Remember the Wulzen factor is present only in raw butter and cream; it is destroyed by pasteurization.

How to make Butter

Pancakes – Crepes – Flapjacks


Pancakes – Crepes – Flapjacks

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Pancakes, waffles, pikelets, flapjacks, crepes are all batter-type foods that just have a few different ingredients in them to make them crisper on the outside or softer on the inside, also cooked different ways like on a griddle or a waffle maker.


My Recipe for Pancakes.

  • 1 1/4 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 1 cup milk
  • 2 tablespoons melted butter
  • 2 egg yolks slightly beaten
  • 2 egg whites beaten stiff


    1. Sift flour, sugar, and salt twice.
    2. Mix milk and egg yolks together, then add the flour gradually.
    3. Mix to smooth batter.
    4. Add the butter.
    5. Fold in egg whites.
    6. Bake on a hot greased griddle, when bubbles are starting to break, flip it and cook the other side. I would keep them warm in the oven on a very low heat while cooking the rest.
    7. Serve.

Ways of serving:

Lemon juice and sugar

Spread with jelly or jam and roll.

Fresh berries and whipped cream and roll.

Butter and Golden syrup. Called Maple Syrup in other parts of the world.

Or for an evening meal, roll the pancake around a cooked sausage and bacon, also nice for breakfast.

I would serve pancakes to my family for a Sunday night tea after having had a Roast meal for Sunday at lunchtime.

Pancakes and Pikelets

Pikelet or crepe

There really isn’t any difference between pancakes and pikelets. Pikelets are made smaller which is a nice size to have with strawberry jam and whipped cream with a coffee.
Here’s the recipe I have been using for many years for making pikelets from my grandmother.


  • one cup flour,
  • 1 tablespoon sugar,
  • 1/2 teaspoon salt,
  • 1 teaspoon cream of tartar,
  • 1/2 teaspoon baking soda,
  • 1 egg,
  • Milk to mix to a stiff paste,
  • 1 teaspoon melted butter
  • Put all sifted dry ingredients in a bowl.
  • Break in the egg and mix in milk, add last the melted butter.
  • Mix well and let stand 1/2 hour.
  • Drop in spoonful lots on a hot greased girdle, when all bubbles are on the top, flip the pikelet over and cook the other side.
  • When cooked lift of the girdle and put on a clean tea tail on a cake rack and cook the next batch.
  • When ready to serve the warm pikelets, you can serve buttered with jam or jelly or just jam and whipped cream on it.
  • Eaten at afternoon or morning tea with a cup of tea or coffee.

How to Make Pancakes from Scratch

More Pancakes Recipes

    Egg Free Pancakes

    Eggless pancakes really do taste like the real thing

    • 9 New Pancake Recipes.
      Give breakfast a wake-up call with these unique pancake recipes. We take your basic batter and add savory and sweet ingredients.

#Tummy Tuesdays: How to Barbecue Vegetables

Grilled Vegatables

#Tummy Tuesdays: How to Barbecue Vegetables

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How to Barbecue Vegetables

Barbecue vegetables are so easy to do these days, so many useful tools and trays to use on the barbie, that you can just about grill any vegetable on the barbecue.

Here I have ten vegetables and a few suggestions of seasonings that can make a difference to the taste.

Just as grilling over a charcoal fire can be a completely different taste to a gas barbecue.

Tips for Grilling Vegetables on the Barbecue

It’s a simple matter to grill vegetables on the barbecue.

Most vegetables can be grilled, by using foil wrapping.

You can prepare the vegetables ahead of time and have the foil-wrapped packets waiting to put on the grill when the fire is ready.

To Grill: Rinse vegetables thoroughly but do not pat dry – water that clings create enough moisture to steam most vegetables.

Place up to 4 servings of the vegetables on a sheet of heavy-duty foil.

(If grilling more than 4 servings, prepare several sheets; wrap potatoes and corn on the cob individually).

Evenly dot with butter or margarine, using 2 tablespoons for every 4 serving.

Wrap vegetables tightly in foil and place on a grill 4 to 6 inches above a solid bed of medium-glowing coals.

Cook, shifting packets occasionally so vegetables cook evenly; test for doneness at the minimum suggested time, but barbecues may be hotter at times so cooking times can vary.

To Serve: Season to taste with salt and pepper, or choose one or more of the seasonings suggested with each vegetable below.

BBQ Grill

Photo Credit 

Asparagus Spears.

Only young asparagus shoots are commonly eaten: once the buds start to open (“ferning out”), the shoots quickly turn woody.

Cooking Time 15-20 minutes.

Grill until tender when pierced.

Suggested Seasonings – Butter, Tarragon, lemon juice, hollandaise sauce.


Photo Credit

Green Beans

Green beans are found in two major groups, bush beans, and pole beans.

There are over 130 varieties of snap bean are known.

Beans – Green, kidney or french beans, dwarf beans, runner beans, plus many more.

Some have a plump fresh and other are slim in size, so cooking time can vary.

Cooking time – 20 mins, cook until tender-crisp to bite.

Suggested Seasonings – Butter, Chives, dill weed, thyme, crumbled bacon, lemon juice, minced parsley.


Carrots come in a wide variety of shapes, colors, and sizes.

Carrots can be eaten in a variety of ways, barbecue is a tasty way.

Carrots – Cut into 1-inch slices.

Cooking time – 25-30 minutes, tender when pierced.

Suggested Seasonings – Butter, basil, chives, ginger, mint, nutmeg, minced parsley, lemon juice, brown sugar.


Cauliflower is low in fat, low in carbs but high in dietary fiber, folate, water, and vitamin C, possessing a high nutritional density.

Cauliflower – Flowerets – pull apart into small pieces. Wrap in foil.

Cooking time – 25-30 minutes, cook until tender when pierced.

Suggested Seasonings – butter, chives, nutmeg, minced parsley, lemon juice.


Photo Credit

Sweet Corn or Maize

The term “maize” was used in the United Kingdom and Ireland, where it is now usually called “sweetcorn”, a common crop known to people there.

Sweetcorn is harvested earlier and eaten as a vegetable rather than a grain.

Corn on the cob – Remove husk and silk, wrap individually in foil.

Cooking time – 15-20 minutes, cook until tender when pierced.

Suggested Seasonings – Butter, chili powder, oregano, lime juice.


Photo Credit


Peas are high in fiber, protein, vitamins, minerals, and lutein

The pea is a most commonly green, pod-shaped vegetable, widely grown as a cool season vegetable crop.

Peas green – Shelled. and wrapped in foil.

Cooking time – 20 minutes, Tender to bite.

Suggested Seasonings – Butter, basil, chives, mint, nutmeg, minced parsley, rosemary.

Capsicums or Peppers

Capsicums or peppers are suitable for stuffing with fillings such as cheese, meat or rice in them, and grilling on the barbecue.

They can be sliced into strips and grilled, roasted whole or in pieces.

Peppers – Green or red, bright glossy peppers that are firm, well shaped and thick walled. remove the stem, seeds, and pith. leave whole or cut in half, or sliced dice or strips.

Cooking time – cook tell tender when pierced.

seasonings suggested – basil, oregano, dash wine vinegar.

Interesting Fact – Wikipedia says, Peppers – In Australia, New Zealand and India, heatless species are called “capsicums” while hot ones are called “chili”/”chilies”.


There are about five thousand potato varieties worldwide.

The potato contains vitamins and minerals, as well as an assortment of phytochemicals, such as carotenoids and natural phenols.

Potatoes – Red or white, thin-skinned, Small whole, pierce the skin.

Cooking time – 50-55 minutes Tender throughout when pierced.

Suggested Seasonings – Butter, chives, paprika, minced parsley, crumbled bacon, sour cream.

Mixed Vegetables

Photo Credit


An assortment of winter squashes, such as Turban, Sweet Dumpling, Carnival, Gold Acorn, Delicata, Buttercup, Golden Nugget.

Though considered a vegetable in cooking, botanically speaking, squash is a fruit (being the receptacle for the plant’s seeds).

Squash – Summer Crookneck pattypan, zucchini.

Peel cut into 1 by 6-inch spears

Cooking time – 20-25 minutes Tender when pierced.

Suggested Seasonings – Butter, allspice, cinnamon, nutmeg, brown sugar.


The tomato is a fruit, it is considered a vegetable for culinary purposes and grills very nicely.

The fruit is rich in lycopene, which may have beneficial health effects.

Tomatoes – Choose tomatoes that a firm but not hard, slice in half crosswise and squeeze out seeds.

Cooking time – 10-15 mins.

Suggested Seasonings – Basil, chives oregano, minced parsley, also nice to eat if stuffed with other vegetables likes peas, cucumber with cheese topping.