Fresh Berries in Apple Jelly


Fresh Berries in Apple Jelly
Created for something light and refreshing to serve alongside a rich chocolate dessert!
Category: Brunch, Dessert
Style: Australian
Keyword: Apple, Berries, Fruit Jelly, Jelly
Quantity: 6 small glasses
Author: sbaskitchen
  • 300 ml pink lady apple juice
  • 3 gelatine leaves
  • 150 g of berries
  1. Carefully warm the apple juice in a saucepan.
  2. Soften the gelatine leaves in a small bowl of cold water for 5 minutes.
  3. Add the softened leaves to the apple juice and stir over a low heat just enough to dissolve the gelatine, then remove from the heat, strain into a jug and allow to cool, (but not set).

  4. Pour a little of the cooled jelly mixture into the base of your glasses and allow it to just set in the refrigerator.
  5. Arrange a layer of berries on top, then add a little more jelly to cover the fruit.
  6. Refrigerate until set. Continue to build up the layers of berries by allowing them to set in the jelly before adding more.
  7. This will ensure the berries are evenly dispersed through the jelly.
  8. Allow to set in the refrigerator before serving.
  • If the remaining jelly starts to become too firm before you need it, simply warm it a little and then allow it to cool before adding the next layer of jelly and berries.









Easter – Outdoors – Family

Easter was fabulous.

Our grandson Cooper come to visit from the Tuesday prior.  While he was here, and before everyone else arrived, we made Easter Bunny Pots, and my only real input was making the bunnies feet and assisting with the gluing.  It was a great fun activity, where we had to go in search of everything needed for the project, including the packets of seeds and pots from the local hardware.  When they were finished, he proudly put them out for photos, before hiding them to surprise everyone on Easter Sunday morning.  He was such a proud little man handing them out to his family.

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Aunty Elaine’s Pavlova Recipe

I remember the time that Aunty Elaine made this pavlova for my beautiful friends, Véronique and Yannick, when they visited from France some years ago.  I know that both Véronique and Yannick have very fond memories of Aunty Elaine and Uncle Paul, and Aunty Elaine wrote this recipe out for me so that I could email it to Véronique after she returned home to France.

Aunty Elaine's Pavlova
Prep Time
15 mins
Cook Time
1 hr 30 mins
4 hrs

Such simple ingredients, and always such a treat.

Category: Dessert
Style: Australian
Keyword: Family Recipes, Gluten Free, Gluten Free Dessert, Meringue, Pavlova
Quantity: 8 serves
Author: sbaskitchen
  • 4 egg whites
  • 1 cup caster sugar
  • 1 tbsp boiling water
  • 2 tsp vanilla essence
  • 1 tsp white vinegar
  • 1 tsp corn flour (see note below)
  1. Preheat oven to 120˚C.
  2. Line a baking tray with baking paper.
  3. Beat egg whites until soft peaks form.
  4. Gradually add the caster sugar, a little at a time, beating between each addition, until all of the sugar is incorporated and dissolved.
  5. Add the boiling water, vanilla, vinegar and cornflour and beat until combined.
  6. Spread the meringue in a circle on the prepared baking tray, ensuring that the meringue is 6-7 cm / 2.5 inches thick.
  7. Bake for 1 hour 30 minutes. (see note below)

  8. Turn the oven off and allow the pavlova to cool completely in the oven.
  9. To serve, invert the pavlova onto a serving plate, spread with whipped cream and top with fresh fruit of choice.

All ovens are not the same!  I find that I need to bake the pavlova for an additional 20 minutes in my oven, as it was still a little soft at the one and a half hour mark.

If making gluten free, you will need to ensure that the cornflour that you use is gluten free.


Until next time…

Bon appétit!



Persimmons from the Blue Mountains

A recent trip to visit family and friends provided us with the opportunity for a brief stay in the Blue Mountains in New South Wales. This was my first visit, and nothing could have prepared me for the majestic beauty that Mother Nature had created. As we walked to the viewing area from our car, I was in awe of what was before me – the size, the beauty, the colours… I had heard of the “Three Sisters” and now here they were before me in all their glorious, natural splendor.

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Birthday Bonfire

This year our cousin’s husband, Colin turned 70, and to celebrate, their annual bonfire became a very festive affair. Held on the property where our grandparent’s home once was, people travelled from everywhere to join the party – the yard looked like a caravan park when we pulled in on the Saturday night. Continue reading