We’ve collected some of our favourite treats and combined them into a Midlifexpress Interactive Recipe Book
Included is a selection of vegetarian meals, sweets and drinks.
Please note: For best results please view in Adobe Acrobat Reader as the book has interactive elements that may not work in other readers.
Want to try a cake that actually tastes like tea?
Or combine a cup of tea within a cake?
Then try an Earl Grey Tea cake.
1 cup (140g) chopped fresh dates
1 teaspoon bicarbonate of (baking) soda
3/4 cup (180ml) brewed earl grey tea
2 apples, peeled and grated
1 1/4 (185g) self-raising flour, sifted
3/4 cup (135g)…
I love oats. Here’s a fibre-filled biscuit I call Oaty Delights. It’s my adaption of what was originally an Anzac biscuit recipe. However, I’ve deviated so far from the original over the years that it’s become a new invention.
I often vary the amount of oats, golden syrup and butter so it’s best to experiment.
Preheat oven…Read More
Here is another sublime creation from my neighbour Janine’s kitchen. Yes, you read the recipe right. It features four feisty Caramello Koalas. It is indeed the best chocolate cake this side of the equator.
Janine says, “I made this cake 20 years ago when I was a student and first living out…Read More
You can vary the consistency of the mixture to make smaller, thicker pancakes or bigger thinner ones. I like the small puffy ones, with fresh fruit on the side – orange, berries or mango. Yum.
1 banana (or 2 if small)
1 tbsp coconut flour
1 tsp cinnamon, or ginger
a sprinkle of…
This superb apple crumble features in my forthcoming book The (Mostly) Mesolithic Diet. It was a favourite of all discerning dire wolves, marauding mastodons and a sturdy species of opportunistic hominids.
4 large granny smith apples, peeled, cored and sliced thickly
1/2 cup sultanas
Juice of one orange
Approximately 2 tablespoons water
I cup…Read More
This bright and bibulous berry crumble is from my forthcoming eBook The Mesolithic Diet for Mind and Body. I call it an “almost” Mesolithic concoction because, while the mid-stoneage denizens were an inventive lot, they almost certainly had no dairy industry. Nevertheless, they did forage for nuts and berries and fruit, and evidently honey and maple…Read More
Tapioca is one of those old-fashioned desserts that rarely sees an airing these days. Yes, it’s that pudding that looks like frogspawn! Adored by some of us in childhood and loathed by others. I confess to being in the latter category – having had it perhaps once, and not fancying…Read More
This is a baked cheesecake of such gastronomic radiance that its subtle flavour and languid texture linger for days and weeks and years after ingestion. It’s a less sugary adaption of a recipe from Sweet Food. It’s the dessert I’d commit to memory and stash away for future generations if an evil government banned…Read More
Janine is a warrior-woman roller derby skater and a stupefyingly good cook as well. Here is her adaption of an orange-syrup cake recipe from Taste.com.au
Be careful to whom you serve this comestible as they’ll be hard to dislodge from your social circle after a bite of its citric splendour.
1 cup gluten-free self-raising…Read More
I’ve experimented with banana smoothies for decades. This luscious recipe is the result:
You will need:
I large, ripe banana (not too ripe)
I cup soy milk or rice milk
1 teaspoon honey or maple syrup
1 teaspoon pure vanilla extract
2 tablespoons plain yoghurt
Cinnamon to sprinkle on top
Grab your blender and throw everything in except…Read More
Suellen Horsley’s chocolate fudge brownies are legendary — at least in our family. They will now be legendary in yours.
These fudge brownies are an old family favourite and this recipe was handed down from my adored Grandma Slattery.
Grandma and Grandad raised seven kids – one of them my mum – and…Read More
These delectable lovelies go well with a pot of freshly brewed tea.
2 cups finely chopped pears
One and a half cups of all-purpose flour
1/4 cup almond meal
1/2 cup chopped walnuts or pecans
1/2 teaspoon ground nutmeg
1/2 cup vegetable oil
2 eggs, beaten
3/4 cup sugar
2 teaspoons baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 teaspoon vanilla
In a…Read More
Fruit cakes really don’t need cane sugar and I find them sickly sweet if they do. They are perfectly fine with just their fruit bounties and I’ve been tinkering with this take on the traditional boiled fruit cake for decades now. This is my latest version:
Preheat oven to 180 Celsius
1 generous…Read More
What a better way to be kinder to yourself than by snacking happy. Treats that are deeply nourishing and, more importantly, bring an instant smile to your face.
I just happen to believe that bliss balls are the healthiest and yummiest snacks in the whole wide world.
Bliss balls are easy to…