​When lemons are bountiful in the Mulberry Lodge garden I'm always looking for ways to use then up. These cute  mini Bundt cakes decorated with a lemon glaze make a  delicious addition to an afternoon tea or serve them up as individual desserts. 

Click "Read More for the recipe 

Who wouldn’t want to wake up to a lovely crispy granola tart shell filled with creamy yogurt, lemon curd and fresh fruit in every colour of the rainbow? These little wholesome beauties are so perfect for weekend breakfast or  brunch gathering! 

Click "Read More for the recipe ​

​Looking for something a little bit different and a little bit savoury and sweet, this stuffed French toast is great for a weekend breakfast or brunch, heck, have it for dinner it’s so good! Topped with a delicious blueberry sauce, this is the stuff dreams are made of.  
Bottom line, this cream cheese stuffed French toast is delicious. A creamy centre, filled with the perfect amount of cream cheese, the berry sauce adds just the right level of tartness to give the perfect balance.

Click "Read More for the recipe ​

​Why go small when you go can go BIG with this giant spicy sausage roll recipe with hardboiled egg placed in the centre. This is a perfect snack food for Saturday afternoon footie finals, or take to the beach for a picnic.

Click "Read More for the recipe ​

This is a go-to breakfast fit for a king! Bacon, egg and avocado all on a crispy savoury potato waffle. Fills you up and makes you smile. 

Click "Read More for the recipe ​

Easy Pumpkin, Thyme and Parmesan scones 

During winter we like to use the large supply of butternut pumpkins that we harvest from the Mulberry Lodge veggie gardens to make all sorts of healthy meals and snacks. This easy Pumpkin, Thyme and Parmesan scone recipe is favourite in our home.  

Click "Read More for the recipe ​​

These Salted Caramel Cookies are a match in caramel + flaky sea salt + white chocolate chip Heaven. I don’t throw around the term ‘the best’ lightly, but these truly are the best salted caramel cookies…EVER! Make them for your next party or get together and everyone will be asking you for the recipe between bites of cookie!  Not only that but the are so easy to make, no need to soften butter or use a mixer! 

Click "Read More" for the recipe  

Make breakfast extra special with homemade Mandarin Jam.

​Whether you prefer toast, crumpets or croissants, this jam is the perfect accompaniment  -  - my personal favorite is with a beautiful french style croissant made locally by Wendy at Four Winds Chocolate in Willunga.  

This recipe is super simple and quick and you'll love the end result.   

Click "Read More" for the recipe​

With an abundance of tomatoes and chillies in the garden this year I have been experimenting in the kitchen and think I've produced a delightful tomato and chilli sauce. Its a lovely sweet but spicy sauce and yummy on  meats, pies and burgers. 

Click "Read More" for the recipe​

These gorgeous cheesy, savoury muffins make a perfect breakfast snack or lunch box snack. I usually make them with gluten free flour as many of our guests are gluten intolerant. The small snack size versions keep perfectly in the freezer so make a batch and they'll do for snacks for a couple of weeks ( or maybe not, they're so yummy you might just eat them all in one sitting). Enjoy!! Download a copy of the the recipe below. 

​Click "Read More"for the recipe

​Not only are these muesli bars delicious, they're a healthy version as there's no sugar  and coconut oil is used instead of butter. I offer these as part of my guest breakfast each morning but they're great snacking on during the day.

.Make these sugar-free Muesli Bars part of your Sunday cook-up repertoire to have handy during the week.

Click "Read More" for the recipe

​I love autumn and having just harvested 40 pumpkins and butternut squash along with plenty of fresh spinach in the garden, I love to find new tasty ways to use these ingredients.  During the week, our guests at the Lodge are provided with a scrumptious Breakfast Hamper filled with homemade goodies and these Frittata Muffins are a perfect addition, providing a small hot element to their breakfast. 

These muffins are also perfect for lunch on the go, picnics or school packed lunches.  I like to make a batch ahead, they store well in the fridge for a few days, or can be frozen and reheated  

Click "Read More" for the recipe

This is one of my favourite breakfasts to cook for our guests. A gourmet breakfast that's simple to prepare, looks beautiful, is very indulgent and not too filling, the perfect way to start your weekend stay at Mulberry Lodge. I use local free range eggs, rocket from the garden, our own potatoes in season, and I like to make make my own basil pesto when we have plenty of basil growing in the garden in summer.  The potato rosti baskets can be frozen. If  you intend to make a batch and freeze them then only cook for 25 minutes initially and then finish the cooking for about 15 minutes once thawed from the freezer. 

​Makes 4
Prep Time 20 mins (+10 minutes cooling time)
Cooking 50mins
 
550g brushed Golden Delight potatoes, peeled, halved
125ml (1/2 Cup) water
2 tsp olive oil                                 
Salt and Pepper
Vegetable oil, to shallow fry
1tbsp capers, rinsed and drained
1tbs white vinegar
4 free range eggs
60g of rocket leaves
300g of smoked salmon
Basil pesto
 
Place the potato and water in microwave safe bowl. Cover with 2 layers of plastic wrap. Cook in microwave on high for 6 minutes or until the potato softens slightly. Drain. Set aside for 10 mins to cool.

1. Preheat the oven to 200 degrees C. Spray 4 250ml (1 cup) muffin pans with oil.  Coarsely grate the potato. (I use the large grater attachment attach in  my food processor) It takes about 30 seconds to grate the potatoes using the food processor. 
2. Add the oil and potatoes to a large bowl; season with salt and pepper and mix through with your hands until potato evenly coated. Press the potato into the muffin tins with a good base and push up the sides to form a basket.
3. Bake for 35-40 minutes or until brown and a little crisp.
4. Add vegetable oil to a small frying pan. Heat over medium –high heat. Pat the capers dry and add to the hot oil. Stir for about 1 minute until golden and crisp. Transfer to a plate lined with paper towel.
5. Bring a large saucepan of water to the boil and add the vinegar. Crack the eggs into separate cups. Carefully slide the eggs into the water. Cook for 3 minutes or until the whites are opaque and just firm. Use a slotted spoon to transfer the eggs to a plate lined with paper towel.
6. Divide the potato baskets among the plates. Top with rocket, smoked salmon and eggs. Sprinkle with the fried capers and then drizzle the plate with Basil pesto.

Click the document below to download and print the recipe.  

 If you love your oatmeal cookies soft and chewy, this is THE Oatmeal Raisin Cookie recipe for you! Nicely crispy around the edges, studded with plump and juicy raisins, and buttery in taste with the faintest wisp of cinnamon, these cookies smell heavenly when they’re in the oven and also keep really well!

Click "Read More" for the recipe ​

 Makes 7 Cups
 
Ingredients 
1 tsp black peppercorns
1 tsp star anise seeds
6 cloves
1 cinnamon stick
2 dried bay leaves crumbled
2 cups dry red wine
1.25Kg of whole sugar
2kg plums quartered and stoned
1/3 cup (80ml) of lemon juice
  
Method

1. Place a couple of small saucers in the freezer to chill. Place spices, bay leaves wine and 1 cup of sugar in a large wide heavy based saucepan and stir over medium heat until sugar dissolves. Bring to the boil then simmer for 10 minutes. Turn off heat and leave to cool. When cool strain through a fine sieve over a bowl
2. Return strained syrup to pan with 1 cup water and plums. Bring to the boil. Cover with a lid and simmer over low-medium heat for 35 minutes.
3. Uncover pan. Add lemon juice and remaining sugar. Cook stirring until sugar dissolves. Bring to the boil then simmer, uncovered, over medium heat, skimming from the top for 45-50minutes or until jam jells when tested.
4. To test place a small spoonful; on a chilled saucer then return to freezer for 1 minutes. Run your finger through the chilled jam; it should be the consistency of honey and wrinkle slightly when pushed.

Once at this stage pour into hot sterilized jars and seal  

Enjoy on hot buttered toast - YUM!!

These scrumptious savoury muffins are one of my favourites and are perfect for breakfast, brunch or picnics. They're easy to make and made in batches of 12 you can freeze any that don't get munched right away. I like to serve them warm and they go into our guest breakfast hampers as part of our weekday breakfasts.    

Click "Read More" for the recipe