This is David's Cooking Blog - David is a Foodie with a long history of whipping up gastronomic delight in the kitchen. Read on to see just what he is tantalising our tastebuds with this week...

Grandma’s Dutch Honey Cake

Dutch Honey Cake

Dutch Honey Cake

This cake was a staple when visited Grandma de Groot. A very simple cake, best eaten when cool, sliced and spread with butter.


  • 12 oz of Self Raising Flour
  • 4 oz castor sugar
  • 1 teaspoon Cinnamon powder (Dutch)
  • 1 teaspoon ground Nutmeg (or Mace)
  • 1 teaspoon ground Cloves
  • 1 cup of milk
  • 5 tablespoons of honey
  • 1 teaspoon of butter


Pre-heat your oven to 175ºC (350ºF).

In a microwave proof dish, place the honey and butter, and gently warm enough to melt the butter. (Alternatively do in a saucepan on the stove).

Mix the dry ingredients thoroughly in a large mixing bowl.

Add the honey butter mix, and the milk and whisk well until combined.

Pour into a greased loaf pan and bake for 1 hour at 175ºC  (350ºF).

Tip out and cool on a rack before serving.

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Pork, apple and currant Pie

Last night I did a roast leg of pork and of course that meant we had quite a deal of leftover pork today (even after making individual pork and apple pies). So, still being in a pie mood (who isn’t?), I made a family sized pie for dinner.

Pork, Apple and Current Pie


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Chicken, Egg and Dill Pie

On the way home this evening we stopped at Millen Farm, the local Samford Community Farm project just outside the village. Available for purchase were a range of greens (leek, celery, lettuce, dill), some avocados and some beetroot. I decided to purchase three beetroot, a leek, a couple of avocado and on a whim, a bunch of Dill.

Fresh Dill isn’t something I’ve used much of previously (usually using dried), but I knew Dill went well with eggs and chicken so a plan was hatched for a Pie (because you rarely need a reason for Pie).

Chicken, Egg and Dill Pie


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