This is a light and tasty pasta sauce which is always good to have in the fridge for whipping up a pasta meal especially when everyone gets home too tired or late to cook.   



3 x 410 gram tins of chopped tomatoes or fresh tomatoes or passata

Olive oil

Onion and 2 cloves of garlic chopped

Fresh Continental parsley, oregano and basil

Salt and pepper


  1. In a medium pot place enough oil to cover bottom, add chopped onion and fry until golden then add chopped garlic and fry until slightly golden.
  2. Add remaining ingredients and cook for 30 minutes.


I use this sugo as a base for all the other Italian food I cook; pizza base, lasagne, cannelloni, parmagiana and meat ragus and sugos the list is endless.

I usually make a large pot and cook it on very low heat for 1.5 to 2 hours (the tomato flavour becomes rich and delicious) then I freeze some and keep some in the freezer for when I make a pasta meal and pizza during the week.

No comments


All I can say is thank goodness for the CWA and their wonderful scone recipe.  Here is an Italian twist to their recipe, which I believe is the best scone recipe ever!  Simply add your favourite savoury ingredients to traditional scones; olives, capsicum, semi dried tomatoes and cheese for a tasty snack.  A little hybrid recipe just like me; Italian parental roots and Aussie water and sun on my branches and leaves. 

Makes about 14


    • Ingredients:
  • 3 cups self raising flour
  • Pinch of salt
  • 1 cup milk
  • 1/2 cup cream
  • Above are the basic ingredients to the best scone recipe ever, thank you CWA ladies.
  • 1/2 cup tasty cheese
  • 1/4 cup finely chopped sun-dried tomatoes
  • 2 tablespoons finely chopped fresh basil leaves
  • Method:
  1. Make basic scone mixture then add cheese, tomato and basil.
  2. Form dough into a circle and roll it out gently into a 1 inch thick shape.  Use a scone cutter to cut out circles  or place dough onto baking paper and then place on try and cut the top slightly with a serrated knife as you would a pizza and bake it whole.  Bake in a hot oven at 250 degrees for approx 10 minutes or until lightly golden. Serve.
  • Serve scones with butter, ricotta or cream cheese or plain. Dip cutters into flour between cutting to prevent dough sticking to them. Make sure rolling pin is lightly floured before use.  All scones are cooked on a baking tray lined with baking paper.

No comments


Autumn is here so what you need is something warm and hearty - this pasta dish has a robust sugo typical of the season.  You can turn this dish into quick spaghetti and meatballs simply roll the sausage meat into balls and continue with recipe and serve with spaghetti cooked according to packet instructions. 


  • Ingredients:
  • 4 or 5 (approx 500g) Italian sausages*
  • 2 tbs olive oil
  • 1 onion, finely chopped
  • 2 tbs chopped fresh basil
  • 2tbs chopped fresh oregano
  • 2tbs chopped parsley
  • 2 garlic cloves, crushed
  • 2 small dried chillies, crumbled
  • 3 x 410g cans diced tomatoes
  • 1 green capsicum
  • 250g fusilli pasta (entree serving size)
  • 150g parmesan, grated
  • Method:
  1. Cut open the sausages, place the meat in a bowl and discard the casings.

  2. Heat the oil in a medium sized pot over medium heat. Add the onion and cook until it starts to soften an become golden. Increase heat to high and add the crumbled sausage meat, garlic, diced capsicum, basil, oregano, parsley and chilli. Cook for 2-3 minutes until the sausage is lightly browned.

  3. Reduce heat to low and cook for a further 5 minutes. Add the tomatoes and bring to the boil. Reduce heat to low and simmer for approx 30 minutes*, stirring, until the sauce thickens.

  4. Meanwhile, cook the pasta in a large saucepan of boiling salted water following packet directions or until al dente. Drain.

  5. Place pasta back in pot and mix with 3 ladels of sauce.  Serve with extra sauce if desired and parmesan.

  • *There is a range of Italian sausages available from your local butcher.
  • * If have time then cook your sauce for longer because the longer it cooks the richer in flavour it becomes and it is even better cooked the day before or a few hours before eating as the flavours have time to intensify.

Leftovers (if there are any) are wonderful with crusty bread.  Penne or Rigatoni pasta can be substituted for Fusilli.

No comments

This is a very easy cake to make.  Just boil oranges for 30 minutes and bung everything into large bowl and combine with a hand held mixer!

It has a consistency somewhere between a cake and a tart and the good thing is that when you dust it with icing sugar or drizzle orange syrup on it and place it on a fancy schmancy cake plate it looks as though you have made an extraordinary effort!

Its flourless and if you use gluten free baking powder it is a great tasting cake not just for those who are gluten intolerant.  It does however contain ground almond meal - so take care for anyone who has nut allergies.


2 oranges (thin skinned and blemish free)

215g (1 cup caster sugar)

300g (3 cups almond meal)

1tsp gluten free baking powder (you can use standard baking powder if gluten is not an issue)

3 eggs


  1. Preheat oven to 180 oC (350oF).
  2. Boil oranges in a pot of water for 30 minutes.
  3. Place all other ingredients in a large bowl.
  4. Remove oranges from pot and cut into quarters, remove any pips.
  5. Use a hand held mixer to blend all the ingredients into a smooth mix.
  6. Grease a 22cm springform cake tin with butter or margarine and line the base with non-stick baking paper.
  7. Place batter into cake tin and bake for approximately 60 minutes or until a skower or knife comes out clean.
  8. Leave cake to cool in cake tin and then turn out onto a plate or cake stand.
  9. Dust with icing sugar before cutting and serving.  Goes well with cream too!

No comments


  • This is my usual salad dressing. I like it because enhances the salad vegies rather than overpowering them.
  • Ingredients:
  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • Method:
  • Combine oil and vinegar in a screw-top jar. Secure lid. Shake until well combined or simply mix ingredients in a cup or like me just pour the ingredients straight onto the salad and mix it up.  You can also use this dressing as a marinade.

No comments

  • Mmmm yum trifle so moist and full of berrylicious flavours.  Experiment and make the dish your own.
  • Ingredients:
  • 2 x 400g tin morello cherries, pitted
  • 400g panettone*, halved, cut into 1cm-thick slices
  • 130ml Vin Santo*
  • 500g mascarpone
  • 50g caster sugar
  • 300ml thickened cream, lightly whipped
  • 2 tbs grated chocolate, to serve


  1. Drain the cherries, reserving the juice. Place a layer of panettone in the base of a large glass dish, followed by a layer of cherries. Continue layering with the remaining panettone and cherries.
  2. Combine 300ml of the reserved cherry juice with the Vin Santo and pour over the panettone. Beat together the mascarpone and sugar, then fold in the cream.
  3. Spoon the cream mixture over the panettone and refrigerate for several hours.
  4. Just before serving, sprinkle with the grated chocolate.



    Panettone is from supermarkets and delis during Easter and Christmas. Substitute with Italian sponge finger biscuits.  
  • Experiment with the fruit if you like, replace the cherries with fresh berries or mascerated strawberries.

  • Vin Santo is an Italian desert wine and is either sweet or dry but you can also use a good-quality dry marsala or for a truly decandent trifle you can use an Italian liquor like Frangelico or Amaretto.

No comments

dscf2152-smMy kids love eating gnocchi and they also love making them so it's a great activity to do with them on those cold wintery days when you are stuck inside.


1kg potatoes (old, wrinkly and dry ones are best as they have less moisture)

250 - 320 g plain unbleached flour


  1. Boil the potatoes in their skins in salted water. 
  2. Peel potatoes while still warm. 
  3. Pass potatoes through a potato ricer or mouli.
  4. Place flour on clean work surface and make a well and place warm potato mash into it.
  5. Gradually incorporate the flour into the potato mix as you may not need all the flour.
  6. Feel the dough as you work it on a lightly floured surface and remember to handle it gently, if you've made scones you will know.
  7. Once the dough has fully combined into a smoooth ball, grab a handful at a time and roll it out into a long sausage the size of your index finger.
  8. Cut the gnocchi sausage into lengths ooh say the length of your first knuckle to the end of your finger and put them on non-stick paper on trays or on a lightly floured tea towel.
  9. You can either leave them plain like this or you can use a fork to roll them over gently and leaving an indentation or you can roll them on a wooden gnocchi paddle.
  10. Cook the gnocchi fairly soon after making so that they don't dry out and become heavy.  They will be ready when they come to the surface (1 or 2 minutes) and remove with a slotted spoon.
  11. Serve with your favourite pasta sugo.  


Uncooked gnocchi can be put into the freezer.  Just cook them frozen (no need to defrost) as per the above instructions for fresh gnocchi.

When my mother cooks gnocchi for a crowd, she places the cooked gnocchi into a large oven tray then mixes in the pasta sauce and sprinkles parmesan on top, covers with foil and places the tray in a moderate oven for say 20 minutes and when everyone is seated she serves it up all in one go.  This ensures that everyone sits down to eat at the same time along with the cook!

No comments

Here is the short and long version of Polpette (meatballs) or perhaps the tranditionalist's and the hungry bloke's version. 

  1. Go to your local butcher and buy 6 Italian sausages.
  2. Cut skin off and roll meat into balls.
  3. Now you can put them straight into the tomato sugo which you have cooking on the stovetop and let them simmer until cooked, 30 minutes is good but the longer the better, I always say.   OR
  4. Shallow fry on high heat in non-stick frying pan until golden brown and cooked through.
  5. Place meatballs onto serving plate and eat them hot or cold.  OR
  6. Place cooked meatballs into the tomato sugo cooking on stovetop and let them simmer until heated through, ooh about 15-20 minutes but you know what I always say.

Now don't you agree that anyone can make these meatballs?

Ok now here is the more traditional recipe.


500g beef mince

250g pork mince*

1 egg lightly beaten

1/4 cup fresh breadcrumbs**

Milk approx 100ml

1 onion finely chopped

1 garlic cloves finely chopped

1/4 cup fresh continental parsley finely chopped***

1/4 cup fresh basil finely chopped


  1. Place all ingredients in a large bowl and mix thoroughly with your hands.
  2. With wet hands shape meatballs between the palms of your hands.
  3. Now if you want fancy balls then put the meatball on the pancetta slice and bring all the sides up together at the top to make a little frill like thingie or just leave them without the pancetta.
  4. Now you have a few options fry them in hot oil and eat them hot or cold or put them into your tomato sugo which is cooking on the stovetop until they are heated through or simply put them into the sugo raw and let them cook for 30 minutes then eat with your pasta.


You will probably need 20 slices of good pancetta thinly sliced.

* You can use just beef mince if you don't have pork but make sure it is the fattier grade as the fat content keeps the meatballs moist and juicy and who wants to eat dried up balls?   If you prefer a porkier taste just reverse the ratio of the mince.  In Southern Italy they sometimes make the polpette with just pork mince.

**Cut crust of bread and soak it the milk and then squeeze it out before adding to the bowl.  You can leave bread out if you are gluten intolerant.

*** You can use 1 tab each of dried herbs if you don't have fresh.


No comments

Category: Meat


500 grams Ricotta*

1 egg

1 cup of parmesan cheese grated

A pinch of salt

100 grams of plain flour


  1. Place all ingredients in a large bowl and mix gently until all are combined.
  2. Sprinkle work surface with flour (to prevent mixture from sticking) and place mixture on it and form into a ball.
  3. Grab a handful of mixture and roll it out into a rope about the same size as your index finger.
  4. Cut the rope into lengths.  Now see your thumb?  Well the lengths should be around the size from your knuckle to the end of your thumb.  Unless of course you have exceptionally long thumbs.  In which case find someone else's thumb to work from.
  5. You can either leave gnocchi plain or gently place a fork on it and gently roll it over so that it curls on itself and is left with a fork prong indentation. Place gnocchi on a tray lined with baking sheet and sprinkled lightly with flour.
  6. Keep repeating steps 4 and 5 until all mixture is used up.
  7. Boil water with a pinch of salt in a large pot and place gnocchi in just enough to cover the bottom surface, don't crowd the pot, cook gnocchi in batches.
  8. Use a slotted spoon to lift out gnocchi and hold it for a few seconds so that all the water has drained out before putting them in a plate.
  9. Make sure the table is set and everyone is ready to eat as gnocchi only takes a minute or two to cook.
  10. Serve with a light tomato sugo or lemon, butter and sage sugo with extra parmesan on top. 
  11. Melt 200grams of butter in a pot and add the juice of a lemon, a little at a time, keep tasting until it reaches the taste you like and then add as many sage leave as your like.
  12. Serve and enjoy.

No comments


This is one of the first meals my mother taught me to cook when I was seven years old.  I love chicken schnitzel (cotoletta) with salad, with vegetables or simply straight out of the frying pan and slapped into a crusty bread roll.  Mmm yum!  You can use veal, beef or chicken for this recipe and if you want you can cut the fillets into strips instead of fillets and make a tasty finger food snack or so they are easier for children to cut up on their plate.

I like to make a lot so that I can freeze some as they are quickly thawed and when you add a fresh salad or vegies it's a quicker and healthier meal than take-away. 

 Antonia's Chicken Schnitzel


6 chicken breasts (skinless)

4 eggs, beaten

1 cup flour

2 cups breadcrumbs

4 cloves garlic, finely chopped

1/2 cup parmesan cheese, finely grated

1/2 cup parsley, finely chopped

Salt and pepper, pinch of each

Oil for frying



  1.  Get three rectangular type shallow bowls and in the first put the flour, in second place egg and in the third place the breadcrumbs, garlic, salt and pepper, parmesan and parsley.
  2. Slice the chicken breast into fillets (I usually get 2 even sized and 1 small).  Beat fillets with a kitchen mallet to tenderise them. 
  3. Now commence your production line; place fillet into flour, coat both sides, place into egg, coat both sides and then place into breadcrumb mix and give a few pats to ensure that all the fillet is coated evenly.
  4. Place enough oil (veg or olive) into a non-stick frying pan to shallow fry, oooh about 1/2 inch (1 cm), you know the widith of one of your fingers should do it and let it heat up before placing schnitzel into pan.
  5. Fry schnitzel until lightly golden brown.


No comments

Category: Meat

Page 1 of 2

This is a test

Hello World