Meat- Lesson Four: Beef + Grilled Marinated Rump steak with Sesame Seeds recipe.

This was the last lesson of Meat, the class next week is called revision, but it’s really a test of knowledge and skill regarding what we’ve learned over the past four weeks. I really enjoyed this class, and where as two of the meat cuts are a little unusual, they happen to be favourites of mine. In order of preparation we made; Braised Beef Cheek Bourguignon with Crushed Potato and Green Beans, Tea smoked Kangaroo with Root Vegetables & Grilled Marinated Rump Steak with Sesame Seeds and a dipping sauce. My favourites being the Beef Cheeks and the Kangaroo.

Lesson Four of Meat

The Beef Cheeks, which take approximately 3 hours in the oven under a cartouche at 180C, needed to go in immediately. The cartouche controls the rate of evaporation which slows the reduction of moisture. Being a bourguignon sauce, bacon was used, so very little salt should be added at the beginning, seasoning can be adjusted to taste at the end of the cooking process. Well-cooked Beef Cheeks can practically be eaten with a spoon and I can’t describe just how tender and unctuous they are. When the Beef Cheeks were ready, I removed the meat, mushroom and pearl onions from the pan and drained the sauce, which was lip smacking delicious! The potato was simply boiled in its skin, seasoned & crushed into a ring cutter, bathed in softened butter and then baked in the oven for approximately 30 min at 180c until it was golden. I made the potato again when I got home as it looked so good and I didn’t have time to eat any in class. The plating of this dish came easier to me than some to date, it’s a dish I am familiar with and make several times over the Winter months at my son’s request. That is a crisp piece of bacon atop the beef.

Braised Beef Cheek Bourguignon with crushed potatoes & green beans

People outside of Australia might find it interesting, strange and/or terrible that some Aussies enjoy a little bit of Skippy on our plate! There are of course many who don’t, but I am firmly in the ‘like’ category and really enjoy a well-cooked piece of farmed Kangaroo meat. It is a very lean meat which needs to be cooked quickly on high heat. As you can see, it’s quite dark in colour and perhaps as expected has a gamey flavour, which lends itself perfectly to pairing with a fruit glaze. The aim is to serve the meat medium rare, around 58C. In class, the meat was first smoked over a bed of tea, rice, sugar and maple syrup, before being finished off in a very hot pan and served with a robust, albeit a little too sweet for my taste, blueberry glaze. 

Tea Smoked Kangaroo Fillet with Root Vegetables and Blueberry Glaze

The first task in preparing the rump was to make the marinade and the dipping sauce. After marinating for approximately 40 minutes, the rump was lightly seasoned & oiled and cooked on a hot French grill until the internal temperature reached 58–60 C (medium rare). I love, love, love my new meat probe thermometer, at just $9.99 AUD at IKEA it was a bargain and a fantastic way to ensure meat is cooked exactly how intended. I know there are meat gurus who can do this without any fancy probe, simply by touching or looking at the meat, sadly I am not one of them so thank goodness for the probe. As there were no small dishes for the dipping sauce, we simply added the sauce to the plate. A nice salad and some sweet potato fries to accompany perhaps?

Marinated Grilled Rump Steak with Sesame Seeds

As next week is the exam (or revision), I doubt that I will have time to snap photos, it’s challenging enough during class, but I’ll see how I go. The three recipes we have to recreate are; Goat Curry with Minted Yoghurt (Lesson Three), Seared Lambs Liver with Onion Rings and Garlic Mash (Lesson Three) and Grilled Marinated Rump Steak with Sesame Seeds and a dipping sauce (Lesson Four). In addition to class, I’ve also had three more service periods confirmed by chef; coming up is a small dinner, which will be table service and a wedding, which will count for two service periods…… that will make five….whittling them down slowly. 

Bon Appetit 

Kathryn  💙👩‍🍳

Marinated grilled Rump Steak with toasted Sesame Seeds

A tasty and tender grilled steak with asian flavours. Paired with some sweet potato fries and a salad or steamed greens, it’s a quick weekday option when you’re short of time. 

  • 200 gm Rump Steak
  • 20 gm Peanut oil
  • 20 gm Toasted sesame seeds
  • 1 clove Garlic, minced
  • 20 gm Fresh ginger, grated
  • 60 ml Soy Sauce, light
  • 15 ml Sake
  • 15 gm Sugar, white
  • 2 gm Shichimi Togarahsi, Japanese seven spice mix
  • 20 mls Water
  • 5 gm Miso paste, red
  • 1 Green spring onion, cut finely on the diagonal.
  1. Make the marinade: combine the garlic, half the ginger, half the soy sauce, sugar, sake and half the seven spice in a bowl. Taste and adjust to your taste

  2. Add the steak to the marinade and leave for minimum of 30 minutes.

  3. Cut the spring onion in fine diagonal slices and place in iced water.

  4. Make the dipping sauce: Combine the remaining ginger, remaining seven spice & remaining soy sauce with the miso and water. Taste and adjust to taste – sugar can be added if desired.

  5. Remove the steak from the marinade, pat dry and brush with oil. Pan fry or grill on French grill to medium rare (58c – 60c). 

  6. Roll the cooked steak in the toasted sesame seeds and rest.

  7. Plate the steak, either cut into diagonal slice or cubes. Serve dipping sauce either in separate dish or over the meat and scatter the cut spring onion on top. 

Posted in Commercial Cookery, Cooking at Home, Culinary School, Recipes | Tagged , | 16 Comments

Meat – Lesson Three: ‘Fancy Meats’ & Veal Medallions wrapped in Prosciutto & Sage.

I’m not sure I can adequately convey the reservation I felt going into this class, let alone the dread of knowing that I was going to have to taste the meals I was about to make from ‘Fancy Meats’. I can assure you, they don’t rate as ‘fancy’ in my book. Whereas I couldn’t be described as a ‘picky eater’, offal is my kryptonite. The only offal I have ever enjoyed is duck or goose liver, in the form of Foie Gras, or chicken or duck liver, in the form of Pate’. Apart from these exceptions, for me, offal = awful! The lesson for week three of meats included; Goat Curry with Minted Yoghurt, Lamb’s Liver Escalopes with Onion Rings & Garlic Mash, Devilled Kidneys on Puff Pastry with ribboned vegetables, and Pan-fried Veal Medallions wrapped in Prosciutto and Sage.

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Lesson 3 – Meat dishes

Goat meat is very lean but it’s tough and needs a long cooking time. We used the cheaper cut of shoulder and cooked it under a cartouche in the oven for 2 – 2.5 hrs. The meat needs to be covered with liquid, in this case water, to ensure it is evenly cooked.  A good tip is to use an appropriately sized pot for the amount of meat you are cooking, you don’t want a large pot for only a small amount of meat as you’ll end up with the wrong ratio of liquid to meat. The goat meat came already prepared and the curry blend was done in one large batch for the entire class.  I’ve previously enjoyed Goat Curry but found the curry paste in this one had too much clove flavour for my liking, it wasn’t balanced and overpowered the other spices. Water was used rather than stock so as not to detract from the key flavour, which is the spice blend, and it was checked after an hour to ensure there was still sufficient liquid for the second hour of cooking. This was the first dish to go in the oven, due to the time required to cook, and was the last dish to come out. By the end of the class we had run out of time, so there was no plating, the curry went straight into the take-away containers with steamed basmati rice and the raita to sell at the college shop.

The preparation of the liver and kidneys were completed by chef. Before class he soaked the meat in cold water, refreshing the water several times, to remove as much blood as possible. In class, he removed the connective tissue and any sinew and cut the liver into escalopes and the kidney’s in half.

Whereas I don’t like the taste of either of these so called fancy meats, I think using as much of the animal as possible is important, both from an ethical and sustainable perspective. Having said that, the sauce for the Devilled Kidney’s was delicious, as were the pillows of puff pastry and ribboned vegetables cooked in butter, which was served along side. The accompaniments to the liver, the garlic mash and onion rings, were also very nice, but not enough to mask a flavour of which I am not partial.

For the veal dish, which was more or less a Saltimbocca, Chef trimmed & portioned the veal short loin. Each portion was flattened with a meat mallet, a few pieces of sage were placed on the medallion before wrapping it in prosciutto and again beating it (recipe below). The cooked veal was served simply with freshly made tomato sauce, remembering that the lessons are more about getting right the elements of a dish rather than making a complete dish. I think some type of steamed green & the garlic mash served with the liver would be nice accompaniments for the veal and tomato sauce.

Finally, an update on my practical ‘service placement’. Remembering that the placement I have is with a kitchen which caters for functions, so far, I’ve worked on a BBQ, which was cooked to order meat, fish or chicken, served with salads, vegetables and chips, and a Seafood Buffet for 120 people. For the BBQ I cooked the deep-fried fish & chips, made the side salad and plated. For the Seafood Buffet, I did multiple jobs including garnishing the seafood cocktails and deep-frying some of the elements of the hot section; the chips, crumbed whiting and salt and pepper squid. Also, all the usual activities such as, replenishing the buffet as required, packaging and storing food, cleaning etc. There were two chefs working on the seafood buffet, and both generously shared valuable information as I worked beside them. Apart from the oysters which went flying of the platter I was carrying when I went through the servery door into the dining room, it went pretty smoothly.  Two down & twenty-eight to go.


Crumbed whiting with chips and Garden Salad…cooked and plated by me!

Bon Appetit


Kathryn   💙👩‍🍳

Pan fried Veal Medallions wrapped in Prosciutto & Sage with simple Tomato Sauce
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins

An Italian dish which combines tender veal, prosciutto and sage, also known as Saltimbocca. Serve with a simple tomato sauce, wilted garlic spinach & roasted potatoes or any vegetable or salad of your choice.

Course: Main Course
Cuisine: Italian
Keyword: Veal
Servings: 2
  • 400 g Veal short loin medallions – 2 x 200g
  • 4 slices Prosciutto
  • 4 leaves Sage, fresh
  • Salt, to taste
  • White pepper, to taste
  • 50 gm Flour, plain
  • 40 ml Olive Oil
  • 150 ml White Wine
  • 200 g Onion, brown – fine dice (3mm or 1/8 inch)
  • 1 clove Garlic, crushed
  • 1 400g Tomato crushed, tin
  • 20 g Tomato paste
  • 40 gm Olive Oil
  • 20 g Balsamic Vinegar
  • 1 pinch Sugar
  • 100 ml Veal Stock (optional)
  • 1 pinch Salt
  • 1 pinch Pepper
  • .5 bunch Basil leaves, fresh
  1. Prepare the veal. Using a meat mallet pound out the veal medallions between cling wrap until thin. Season and add 2 sage leaves to each medallion and wrap each in 2 slices of prosciutto. Place back in plastic and pound out again. 

  2. For the sauce. Sauté the onion and garlic in olive oil until softened – not brown. Add the tinned tomato, tomato paste, balsamic vinegar and sugar. Taste and season. Add half of the stock (or water) and the basil leaves. Simmer for 30 mins. If the sauce is too thick add more stock (or water). You can either strain for a thiner sauce or leave as is for a more rustic one.

  3. Flour the veal and shake off excess just before cooking.

  4. Heat the pan and then add the oil. Pan fry the Veal, if it starts catching add a little more oil. You are looking for a little bit of colour but not too much. When cooked, deglaze the pan with white wine. Watch it as the veal is lean and thin and you don’t want to over cook,. Set aside to rest for 5 mins under foil.

  5. Serve the veal with the tomato sauce and your choice of vegetables or salad.

Posted in Commercial Cookery, Culinary School, Recipes | Tagged , , , | 15 Comments

Meat – Lesson Two: Venison & Pork with Panzanella Salad

In preparation for the second class of the semester, I ‘tried’ to practice all the recipes at home. My wonderfully supportive husband accompanied me on a weekend mission zig-zagging across Sydney to buy some of the less available ingredients. Unfortunately, I was unable to get the loin of venison I needed but have since found a supplier close to where I work (go figure!)

eZy Watermark_18-02-2019_06-11-57pm

Very little butchering was done by the class in Lesson 2 of Meat, it was limited to ‘frenching’ (clean scrapping of the bone) the Pork Cutlet. This week Chef demonstrated; how to prepare the loin of venison, break down the rib loin into cutlets and break down the shoulder of pork which was minced and used in our Boudin.

The first task was to trim the cutlet and then marinate the venison in readiness to sous vide. Next the salad ingredients were prepared. All through the mise-en-place Chef spoke about the end product, and what the plate of food would look like. Presentation is of key importance at this stage of the course and this is something I really need to improve upon. The Pork Cutlet I was given was quite thin and not good for a ‘standing to attention’ presentation (well, that’s my story and I’m sticking to it!). Pork is quite lean, especially so after we have removed all the fat to make a clean cutlet, so the desired cook is medium rare. The aim was a temperature between 60 – 65c, 63c using a meat probe is perfect.

Every Chef I have had at TAFE has deviated in some way or another from the standard recipe provided. I am glad that I did some practice at home as my preference regarding Panzanella Salad is a more rustic version than the one we made in class. I love this Tuscan chopped salad of bread, onions, tomatoes, olives and basil; it’s summer on a plate! Chef’s salad, and therefore mine in class, was made of a smaller dice of vegetables and bread, around 1 cm, whereas I prefer it larger so as the croutons soak up the lovely juices (recipe below). Chef also chose not to marinate the cutlet (asked for in the recipe) which I did in my practice at home. I don’t think the marinade enhanced the flavour of the pork, so the salt, pepper and olive oil used by Chef is really all you need to add to the pork before cooking quickly on a hot grill. As this is quick to cook on a heated grill, watch that you don’t overcook it as it will dry out. You can see below how the frenched cutlet looks that more special on the plate compared to the two I made at home. Learning in every class!

Venison is usually served with something sweet, in class we served it with pickled carrots and radish. Venison is incredibly lean and the cut we used is from the tenderloin,  the most tender cut. You have to watch that it doesn’t go ‘over’ when you cook it as it will become tough. As mentioned already, I didn’t manage to practice cooking this at home, instead I made a lamb loin which was equally delicious. Chef told us to wash the herb crust off the venison after it had been sous vide medium rare (53c for 30 mins), and prior to pan frying to medium rare (55C) & placing in oven. My inner voice was crying, but I like the herb crust!!!  Being pushed for time I wasn’t able to rest the venison sufficiently before plating which doesn’t make for the most attractive plate 😳, you can see a little bit of tell-tale blood under the meat!


The last dish was the Pork Boudin in crepinette with Rocket Salad. I have used caul fat (crepinette) before, but the supplier I used has since closed down – so across the city we travelled. Caul fat is a fat ‘netting’ like lace; a membrane which surrounds the internal organs and makes a perfect casing for sausages. It needs to be soaked in water to remove any colour and improve the smell and then squeezed out to dry. The important fact to remember when making pork sausages is to ensure the temperature of the cooked sausage is 65c. I like the way this dish was presented with the disks of cooked caramelised apple encapsulating the dressed rocket salad and a a final flourish of grated walnuts.

It was another busy class, but very enjoyable. Next week we move to Veal and ‘specialty meats’ which includes offal (liver and kidney) which is never my choice of meat. I will approach the class with an open mind, you never know, I may find out I like it after all. One last thing before I finish, I got a placement in a commercial kitchen!!! The Chef trained in Europe, and worked in a Dutch Michelin Star restaurant before emigrating to Australia… he is lovely and very supportive of chefs to be. He manages a small team in a large commercial kitchen, predominately doing functions, both large and small. He has already put me on the roster for several functions over the next few weekends, including a wedding. I am a very happy Chef in training!

Bon Appetit


Panzanella Salad
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins

A lovely rustic Tuscan salad of olives, tomato, onion, capsicum, capers & bread. Think Summer on a plate! A perfect accompaniment to grilled meat, chicken or fish. 

Course: Salad
Cuisine: Mediterranean
Keyword: Panzanella,
Servings: 2
  • .5 Red Capsicum
  • .5 Yellow Capsicum
  • 1 Tomato (skin and seeds removed)
  • .5 Red Onion
  • 1 Small red chilli (or to taste)
  • 20 gm Pitted black olives (preferably Kalamata)
  • 5 – 10 gm Anchovy Fillets
  • 5 gm Salted Capers, rinsed
  • Fresh Basil leaves
  • 50 gm Bread, preferably Italian Ciabatta
  • 2 tbsp Olive oil
  • 1 clove Garlic, crushed
  • 10 ml Vinegar, white wine
  • 30 ml Olive Oil
  • 3 g Salt, sea
  • 3 g Pepper
  1. Cut the tomato & vegetables to the desired size – for uniformity let the size of the olive direct the size of the dice.

  2. Add the crushed garlic to the 2 tbsp of olive oil and brush the bread before cutting into desired size and toasting in oven. Remember, the bread soaks up the dressing. 

  3. Cut the chilli and anchovy quite small. You can exclude the anchovy, but you really won’t taste it in the finished dish, it just adds a depth of flavour which balances well with the other ingredients.

  4. Prepare the dressing, Olive oil, White wine vinegar and seasoning, and tear the basil leaves.

  5. Combine the salad ingredients and the dressing just before serving. 

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Semester Three: “The Flavour of Australia” & Navarin of Lamb

After a long break it’s good to be back at college. I have a new Chef, I’m in a much bigger kitchen, the pace is much faster, there are greater expectations of my work performance and the presentation of my finished dishes. Pre-work is essential; workflow needs to be completed for each dish and research needs to be done on presentation. My focus needs to extend beyond simply cooking a good plate of food; I will be measured on presentation, time management (service times must be met), organisation & cleanliness, as well as team work. Yes indeed folks, I have arrived in the major league, so deep breath and positive thoughts!

eZy Watermark_07-02-2019_11-45-21am

Lesson Plan

The first week of ‘Meat’ was focused on lamb, an Australian favourite hence the title. As a child I was served lamb once if not twice a week, but now it is quite expensive, so any wastage must be minimised. The lesson included identifying the types of lamb cuts, the best cooking method for each cut, the different types of lamb by age and you guessed it, some butchering (apologies to my vegetarian friends). There were three recipes using meat from a full lamb leg.


There are four ages of lamb; Young or ‘Spring Lamb’, which is up to 7months, the ubiquitous ‘Lamb’, which is under 12 months, ‘Hogget’, which is between 12 and 18 months and ‘Mutton’, which is over 2 years (it’s a bit on the nose so it lends itself to a dish like curry to mask the smell). We worked with ‘Lamb’ – a whole leg with the shank attached. The first job was to break the leg down to arrive at the 3 cuts needed for the recipes; shank, silverside and the muscle. It was quite physical, especially sawing the bone, but I was pleasantly surprised at how relatively easy it was to break down, simply follow the bone structure and continue to separate the meat from the muscle as you work. After the fat has been trimmed, a cut was made through the joint/knuckle, and the shank was removed, cleaned and ‘frenched’ (clean scrape the bone). The other cuts of meat were diced.


The first dish was Lamb Shank and Puree Potato. It needed to be put on quickly as it takes minimum of 3.5 hours in the oven. Where as it was the first dish in the oven, it was the last dish out, and only Chef had time to plate– all of ours went straight into containers to sell at the college kitchen shop. Chef chose to plate his dish in what I would refer to as ‘cave man’ style but as my meat fell off the bone, had I got to plate it wouldn’t have been the same. Regardless of the plating, the dish was absolutely delicious.

eZy Watermark_07-02-2019_11-40-11am

Busy workstation



The second dish up was a Lamb Navarin (recipe below), a slow cooked lamb stew made with the tougher muscle cut. It needs to cook in the oven under a cartouche and lid until tender, which will take a minimum of 1 hour. Notice on this one we channel cut the sides of the carrots…. very fancy!

eZy Watermark_07-02-2019_11-47-07am

Navarin of Lamb

The third and final dish was the first we plated, Salad of Marinated Lamb, Roasted Baby Beetroot, Spinach and Feta. After marinating the meat for an hour in olive oil, lemon juice, lemon zest, garlic and fresh oregano, it was cooked on a French Grill.  The best cut for this type of cooking is a primary tender cut of the short leg, we used the silverside. Whilst the meat was cooking, the roasted beetroots were skinned, the walnuts finely chopped, the feta cut, and the vinaigrette made. Once plated a final flourish of grated Feta was dusted over the top before presenting the dish to Chef. Now, here is a good tip, to successfully grate Feta, freeze it first…it works like a dream!


As you can tell by the photos, there was little time to take ‘good’ ones, in fact the 6 hour class went by so quickly it was a blur. I will continue to try to at least get photos of the finished plate, as my focus will be just that – the finished plate. As I said to Bell as we exited Kitchen 11 at the end of the lesson, ‘buckle up, it’s going to be a wild ride’!

Finally, I wanted to say thank you for the kind comments to my last post regarding Mum’s and my birthday. As you can see from these few photos,  she had a wonderful time, and whereas it would have been lovely had all the Grand-children been there, with my Bella in L.A and my sister’s children in another state, it was not to be.




Bon Appetit

Kathryn 💙👩‍🍳

Navarin of Lamb
Prep Time
20 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 50 mins

A delicious Lamb Stew. 

Servings: 2
  • 250 gm Lamb – muscle cut
  • 40 ml Olive Oil
  • 20 gm Unsalted butter
  • Pepper – white to taste
  • Salt – to taste
  • 1 Carrot (medium)
  • 1 Garlic clove
  • 25 gm Plain Flour
  • 35 gm Tomato Paste
  • 150 ml Red Wine
  • 500 ml Brown Stock (veal or beef)
  • 1 Bouquet Garni (Parsley, Bay leaf, Thyme)
  • 60 gm Frozen Peas
  • 10 gm Parsley, fresh
  • 3 sprigs Thyme, fresh
  1. Heat oven to 185C

  2. Trim the fat from the lamb and cut into 2cm dice

  3. Heat the oil in a heavy based fry pan, when hot add butter and the cubed, floured and seasoned meat. Do this in stages to ensure all meat browns. Remove the meat from the pan.

  4. Add the diced onion, carrot and garlic and brown.

  5. Drain the surplus fat and and add the browned meat and vegetables to a suitable sized casserole pot.

  6. Add the remaining flour to the pan in which the meat was browned, add the tomato paste and the red wine. Mix to combine and allow alcohol to cook out before adding to the casserole. 

  7. Add the heated stock to the casserole whilst stirring with wooden spoon.

  8. Bring the stew to the boil on the stove top, skim and add the bouquet Garni. 

  9. Placed a cartouche and lid on the casserole and cook for minimum 1 hour or until the meat becomes tender.

  10. Add the thawed frozen peas, adjust the consistency and seasoning as required and finish dish with chopped herbs

Posted in Commercial Cookery, Culinary School, Recipes | Tagged | 14 Comments

You say it’s your birthday…it’s my birthday too …yeah! – Easy Butter Cake

I’ve been taking a wee break from blogging since the first year of my course came to an end in early December, but I think it’s time to dip my toe back into the ‘blogging’ water. The title of this post was inspired by the opening lyrics of the song “Birthday”, written by the Beatles in 1968, which seemed apt for the occasion of my birthday, which is today, and the occasion of my mother’s 80th birthday, also this week.


Mum and me a few birthdays ago

Turning another year older and getting closer to the next big “0” birthday has caused me to reflect on my life, and my conclusion is it’s been pretty good & I’m grateful for the life I’ve had so far. Yes there have been ups and downs, but bumps on the road are to be expected when you are on a long journey – and I’m in for the long haul! I’ve certainly made some doozie mistakes, but I think I have learned from most of them. And, as my sister used to say, sometimes you have to kiss a lot of frogs before you find a Prince, which is absolutely true in my case, but my “Prince” did eventually show up and we are entering our 10thyear of being together.

Whilst waiting for said “Prince”, I was lucky enough to raise, and be raised by, two incredible people, of whom I am most proud. They are simply the best thing I have ever done with my life and they never cease to surprise me, move me to joyful tears, and fill my heart with so much love (and pride) that I’m amazed it doesn’t burst. If this wasn’t enough, my life has been further enriched by my three lovely step-children.

And then there is the gift of friendship which has brought so much sunshine to my life. My friends are quite different yet all with common traits. They are smart, funny, resilient, intelligent, women…all talented in their fields and creative. I have travelled with most of them & they have supported me, encouraged me, surrounded me with love in the tough times and made me laugh until my sides hurt in the good times. A few of them speak a language other than English, all of them love to read & most of them enjoy cooking (I obviously have a type!). We have shared many (many) meals and many (many, many, many) glasses of wine together. Some of them, like me, enjoy dabbling in social media, blogs & IG. Look at the beautiful and naturally dyed paper and fabric creations which my talented friend, whose blog is a must see. She turns the paper and fabrics into individual personal gifts and cards, such as a few I have been lucky enough to be given. Another friend on IG is an amazing and self-taught chocolate maker, lustrechocolate.

So, as I approach another year, I count my blessings and suggest that a cake is in order.  Whereas I am not usually a sweet eater, I do like this simple Butter Cake, which I often bake and freeze for use when a birthday pops into the calendar. My wish, as I blow the candles out on my cake this year, will be more of the same please…with the exception of trees falling on our house…. I’ve had quite enough of that thank-you!


Tree 1 / House 0

Happy 2019 all….

Bon Appetit

Kathryn 👩‍🍳💙

Easy Butter Cake
Prep Time
20 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 50 mins

A tasty and versatile cake for single layer or tiers. Freezes well. This recipe makes 1  x 20 cm (8″) cake. 

Course: Dessert
  • 250 gm Softened unsalted butter
  • 1 1/4 cup Sugar – caster
  • 2 tsp Vanilla essence
  • 4 Eggs Room temperature
  • 2 1/4 cup Self Raising flour
  • 3/4 cup Plain (all purpose) flour
  • 3/4 cup Milk – full fat
  1. Preheat oven to 180 degrees celsius (360f)

  2. Grease and line a springform cake tin

  3. Sift the flours together and set aside

  4. Cream the butter and sugar until light and fluffy

  5. Add the vanilla essence

  6. Add the eggs 1 at a time – ensuring each is incorporated before adding the next.

  7. Add the flour and milk alternatively – don’t overtax once flour is added

  8. Cook for approximately 1.5 hrs (depending on oven). When skewer comes out clean, remove from oven and place on cooling rack. 

  9. If using straight away, ice/frost the cake only when fully cooled, otherwise wrap, label and freeze for another occasion.

Posted in Cooking at Home, Recipes | 12 Comments