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Maddalena Fuller


This fresh tangy salad is wonderful to serve with grilled fish or barbecued meats.

2-3 ripe yellow mangoes
2-3 ripe soft avocados
2 ripe tomatoes, or 1 cup of cherry tomatoes cut in half
1/4 red onion, thinly sliced
half bunch of coriander, washed
juice of 2 limes
2-3 tbsp olive oil
1 tsp sweet chilli jelly


1. Dice the mangoes, avocados and tomatoes into bite-size cubes, and allow the juice to collect with the cubes as you do so. Add the red onion.

2. Blend the coriander with the lime juice and olive oil and chilli jelly with a hand blender or processor. Taste the marinade – and adjust the lime-coriander ratio to taste.

3. Pour the marinade over the fruit, toss gently, and refrigerate before serving.

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1/2 cup dark rum
1 cup dried currants (or raisins)
1 cup  room temperature butter
3/4 cup confectioners sugar
2 tbsp orange zest, finely grated
2 tsp vanilla extract
1 1/2 cups flour
3/4 cup shredded coconut, unsweetened
1 1/2 tsp salt

Combine rum and currants, cover and let stand at room temperature overnight. Drain, reserving 2 tbsp rum and save the rest to drink later in the day. Beat butter, sugar, zest with mixer until smooth. Add vanilla and rum; beat to combine. On low speed add flour, coconut, salt. Stir in currants. Form dough into 2 logs, 1 1/2 inches in diameter. Wrap in parchment and refrigerate for 1 hour or up to 3 days. Or freeze for a few months. Heat oven to 325; slice dough into 1/4 inch rounds, line on baking sheet and bake 20 minutes or until just golden.

I enjoy rolling cookie dough into chilled logs, because unlike drop cookies, these delicate slices will bake into perfectly even, round, presentable cookies. Slicing logs of chilled dough is as satisfying as slicing rounds of homemade sushi, only the results are always perfect, and will not fall apart. Chilled log cookies will not swell, dissolve, melt into each other, contort or stick. THey will bake into delicate, stackable shortbreads glinting with candied fruits and rum currents – lovely to wrap and give, or display and eat.

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Coconut Cream Cupcakes

  • 2+ 3/4 all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 + 3/4 cups sugar
  • 1 cup butter
  • 1 cup coconut milk
  • 4 large eggs, separated
  • 1 tsp vanilla
  • 1 cup buttermilk

Combine the wet ingredients, and add to the dry ingredients. Whip the egg whites separately and add them last. Spread the mixture into 18 muffin holes and bake for approximately 25 minutes.


  • 8oz. package of cream cheese
  • 1/2 cup butter
  • 1-2 cups icing sugar
  • 1/8 cup coconut milk
  • 1 tsp vanilla
  • lightly toasted almonds and coconut to dust cupcakes


Delicious wholesome carrot-bran molasses muffins

  • 3 cups flour
  • 1 tsp baking soda
  • 1 + 1/2 tsp baking powder
  • 1 tbsp cinnamon
  • 2 cups of bran
  • 4 eggs
  • 1 + 1/2 cups veg oil
  • 1 + 1/4 cps dark brown sugar
  • 3 cups grated carrot
  • 1 cup raisins
  • 1/2 cup molasses

Bake for 25 minutes at 350 degrees.

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Luscious Lemon-Ginger Pound Cake

1 c. butter, at room temperature
1+ 1/2 cups sugar
4 eggs
3 c. flour
1 tsp. salt
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. nutmeg
1 tsp ginger
1/4 cup lemon juice
2 tbsp. grated lemon peel
1 c. buttermilk
1/3 c. powdered sugar
2 tbsp. lemon juice
1/4 tsp. vanilla
Cook in either a bundt pan for approximately one hour, or in two loaf pans for approximately 35 minutes at 350 degrees. Let cool and drizzle with lemon glaze.

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Start with:

  • 1.2 cup  butter
  • 1 cup sugar
  • 2 eggs


  • 1 cup sugar
  • 1/2 cup cocoa
  • 1.2 cup buttermilk/plain yogurt


  • 2 cups sifted cake flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup buttermilk/plain yogurt


  • 2 tbsp butter
  • 2 tbsp cocoa
  • 1/2 cups icing sugar, or as needed

Bake the cake at 350 degrees for approximately one hour in a bundt pan, or for 35 minutes in two seperate round cake pans.

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Banana Nut Apricot Bread

1/3 cup soft butter
2/3 cup sugar
1-2 eggs
1.5 cups banana pulp
1 + 3/4 cups flour
2 + 1/4 tsp double acting baking powder
1/2 tsp salt
1/2 cup chopped pecans or walnuts
1/2 cup of diced dried apricot bits

Preheat the oven to 350 degrees and bake for approximately 1 hour. Cool before slicing.

I like to sneak out of bed early to make banana bread for breakfast. It is quick with no fuss and fills the kitchen with a warm, wholesome smell – which is particularly helpful for masking the smell of the party the night before. The apricot provides a tasty twist to traditional banana bread, which is best eaten in bed, fresh from the oven, with butter.

To make this a complete breakfast you will  need a large glass of water and vitamins if you did have a party the night before, a coffee and a Globe and Mail.

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The image only shows the unfinished pie, for we all started eating it before I remembered to photographs the finished it. The pie would normally have graham cracker crust layered with banana slices as seen the photo, on which is poured a banana caramel custard and topped with a layer of whipped cream.


1 + 1/2 cup of graham crumbs (substitute with chocolate if you wish)
6 tbsp melted butter
Press the crumb mixture into the sides bottom of the pan to form an even half-inch thick layer.
Bake in the oven for 10 minutes at 350 degrees and let cool.


Banana Layer

  • Use 2-3 bananas thickly sliced, and layer gently onto the cooled baked crust

Cream Filling

  • 2 tbsp butter
  • 1/2 cup flour
  • 2 cups milk
  • 3 egg yolks
  • 1 cup brown sugar
  • 1/2 tsp salt
  • 2 tsp vanilla
  • 2 ripe mashed bananas

Over medium heat, melt the butter and add flour to make thick paste, followed by the milk. Stir continuously to avoid lumps and add yolks, sugar and remaining ingredients until mixture gently comes to a boil. The banana typically goes in last once the heat has been turned off.

Poor the custard over the bananas and pie crust, spreading gently with spatula to avoid dislodging the bananas. Let cool. Whip 250 ml of whipping cream with 2 tbsp of icing sugar. Spread the whipped cream to the edges of the pie dish once the custard has fully cooled and refrigerate pie until it is to be served

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It must be the Brit in me that thinks that sausage baked in pastry is a good thing. Children and boys seem to be especially fond them them, especially with a side of dijon+ mayonnaise to dip them in.

  • 2 cups + 2 tbsp of self-rising flour
  • 1 tsp salt
  • 2 tbsp grated old cheddar cheese
  • 1 cup whole milk
  • 1 egg
  • 3 tbsp veg oil
  • 24 sausages, your choice.


  • 1 egg
  • 1/2 tsp salt
  • splash of milk

Preheat the oven to 425 degrees. Combine the ingredients to form the dough and roll into a 1/4 inch thick sheet. Cut rectangular segments and roll the sausages into their own little sleeping bags, using your fingers to pinch the dough closed and tuck them in.  Line them up in a greased baking sheet and brush them with the milk/egg glaze. Bake them for 10-15 minutes. Serve them hot with a a mixture of dijon-mayonnaise on the side.

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  • 6 cups of flour
  • 2 tsp baking powder
  • 2 tbsp sugar
  • 2 oranges worth of grated zest
  • 1/2 tsp salt
  • 1+ 1/3 cup of soft butter
  • 4 tbsp shortening
  • 2 cups buttermilk
  • 2 eggs
  • 1 cup thawed frozen blackberries

Preheat the oven to 350 degrees. Combine the dry ingredients and then fold in the wet ingredients. Do not overwork the dough. Form large disk shapes with your hands and then cut wedges like slices of pie. Or use a round cookie cutter to cut biscuit rounds. The recipe makes many many scones, I don’t remember how many, so feel free to cut it in half for 12 largish ones. Brusch the scones with a mixture of egg and milk, and sprinkle sugar on top, and then bake for 12 – 17 minutes – removing them once the edges start to turn a golden brown.

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