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    You are in: Home / Cookbooks / Tom and Anna
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    15 recipes in

    Tom and Anna


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    3 Reviews |  By Ivana*

    Practically begged for this recipe from a friend of a friend after tasting it.It is so delicious! Only 3 ingredients and lots of elbow grease, but the results are so worth it. These caramels are divine! This recipe makes a lot, scale it down if you wish, but I think it would be a lot of work to make a smaller amount. Besides I enjoy sharing these around with family and friends.

    Recipe #95055

    I know people wax poetic over Nutella (I don't mind it myself) but, for me, this extraordinarily simple spread (Confit de miel et noisettes) on a piece of toast is heaven. It will keep indefinitely in an air-tight jar in the fridge but, trust me, it won't last that long.

    Recipe #120220

    Comfort food at it's best. Crimini mushrooms are similar to white mushrooms, but are browner with an earthy flavour. If you can't get them you may substitute white mushrooms.

    Recipe #89260

    I can't remember where I got this recipe, but it sure is good!

    Recipe #69484

    Pure comfort food! Stamppot consists of mashed potatoes mixed with various ingredients like carrots, onions or kale, and it was one of my favourites when I lived in Holland. It is often served as the main meal, with a smoked, spicy sausage such as rookworst. I tend to cook it as taught me by my Dutch friend, Anna, with lots of root vegetables, and in large quantities. My family have always loved it. It does contain a lot of butter, but you can add less (or more!) to your preference. Note: In Australia, in place of butternut squash, use Jap, Kent, Queensland Blue or Butternut pumpkin.

    Recipe #124192

    Posting for Fairy Nuff to have a look at. These are a very popular biscuit (cookie) in Australia, and this tastes pretty much like the bought variety.

    Recipe #112341

    A really popular Aussie snack which turns up at parties, picnics and for lunches. I used to make 8 dozen of these 5 days a week for about 2 years! Season these to taste-Australian sausage mince is quite salty, so I don't put too much.

    Recipe #95246

    I was never a lover of cheesecake till I came across this recipe (now I cant keep away from the stuff :) ) I've served it over and over again and always get rave reviews from friends. It's a very easy recipe...beginner cooks can put this one together no problems.

    Recipe #108302

    I got this particular recipe from an Australian cooking show called "Fresh "sponsored by the Australian Women's Weekly. The show's Chef Jason Roberts has put this Australian favourite winter drink into a recipe format. To my knowledge this is the first time that this temptation has been put into a recipe format.

    Recipe #71388

    A dry herb blend for giving any ground meat a "sausage" flavoring. Try this not only with ground pork, but also ground turkey, beef, or chicken. Adapted from a recipe that came with one of my pizza pans. Recipe can be doubled, tripled, etc as needed. Each batch is enough to season 1 pound of meat. Leave out the crushed red pepper flakes for milder sausage.

    Recipe #102718

    The beautiful Anna, a barmaid at work, brought these in to share, and everyone demanded the recipe. We call the chocolate covered malt balls Maltesers, but the 'zaar computer didn't know that name. A tin about 10 X 8 inches that you would use to bake a bar or slice is perfect for this. I have found a 9X9 inch cake pan works OK too.

    Recipe #93034

    This dish, for lovers of pasta, garlic and chilies, could hardy be simpler or more delicious. The flavor is enhanced by the quality of the olive oil and the fire of the chilies. Be heedful that this is not a sauce, as such - rather, each strand of spaghetti is coated with luscious, garlicky oil, and little red and green flecks of chili and parsley. If you prefer a milder, less fiery, dish, use two or less chilies, and remove the seeds. Adapted from Beverley Sutherland Smith's, 'A Taste in Time'. For a variation, I sometimes saute about 8 ounces sliced portobello mushrooms in butter, and top each serving with a spoonful or two. Yum.

    Recipe #65722

    This is easy, quick, and very tasty. I have substituted the same quantity of light evaporated milk for half the cream, to reduce the fat content, and it worked well. The sausages I use are hot and spicy - if you wish (or need to), add some chili flakes to spice it up. Adapted from a recipe by Nigel Slater.

    Recipe #114830

    32 Reviews |  By Lennie

    These are the best; we sometimes have them for supper too. They're fairly thick, but light and very tasty. The recipe makes lots, but my Norwegian background gives me a love for leftover pancakes spread with butter and brown sugar. Yum!

    Recipe #14026

    This is how we make them here in Sweden. My mother always does them this way, and in every other Swedish family I have visited. The other recipes I have seen here have little resemblance with the original. The pancakes should be thin like crêpes. It's also important that the skillet is thoroughly and evenly hot before starting (even then, the first few may not turn out perfect). Mark 4 on a 1-6 hob is good. Note: The recipe is very easy to remember in Metric: 2 eggs times 3 (deciliters) flour equals 6 (deciliters) milk.

    Recipe #31040


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