Turkey Cooking Tips


Cooking that Christmas Turkey.  Some little tips for cooking your turkey.

I always cook my turkey on Christmas Eve as it makes my Christmas Day so much more relaxing.  I just reheat it on Christmas Day in the oven with some juices.  I leave it overnight in the fridge until Christmas morning when I reheat it.  I think of cooking a turkey like nurturing or caring for someone.  I check on it while cooking and have a timer by the oven set for 30 minutes so every thirty minutes I check on how it is cooking.   Once I have worked out the time it will take I write it down.  Then I easily remember when I put it in the oven and when I need to take it out.

1/  The average weight of a Christmas Turkey is 5.5 kilograms after stuffing equivalent to 12lbs.  This means you cook this Turkey for 200 minutes = 3 hours and 10 minutes. (1 kilogram = 20 minutes cooking time plus you add a further 90 minutes)

2/  Before you place it in the oven wrap it in aluminium or tin foil (see number 6 you can layer the turkey with bacon or pancetta slices before wrapping in the foil).

3/  Put 2 litres of chicken stock in the pan and 3 tablespoons of olive oil.  Check the turkey every 30 minutes and pour the juices over the top.  Keeps it moist it is going to be cooking for along time.

3/  Cook it at 175 degrees – 180 degrees celsius or 360 degrees fahrenheit.

4/  To see if the turkey is ready – pierce the thickest part of the thigh with a small fork or baking skewer.  If the juice runs out clear the turkey is ready, if it is slightly pink keep cooking it.

5/  You can stuff the turkey in various ways – turkey mince mixed with 2-3 tablespoons thyme and/or sage, 2 egg yolks, some cut up french stick, 30 grams or 1 ounce of breadcrumbs, 1 onion, himalayan crystal salt and cracked pepper is always nice.  Use a sewing needle and strong cotton and sew the opening up after you have stuffed it if you want to.

6/  You can layer the turkey with organic bacon or pancetta before baking.  This draws more flavour into the turkey.

Chocolate Cake – I love this cake.



Chocolate Cake – Super divine, wicked and delicious.

When I first made this Chocolate Cake after eating one piece.  I kept thinking about it all day.  It is so divine.  It is to me the chocolate cake to end all chocolate cakes.  It takes a while to mix the ingredients as it is a delicate blend and you need to mix it together slowly.


200 grams of high quality cooking chocolate (70%) cocoa

150 grams of unsalted butter

5 free range or organic eggs (separated)

110 grams of vanilla sugar or caster sugar

2 tablespoons of high quality (dutch process if possible) cocoa

1/2 cup very fine almond meal

Icing:  Double Cream


Preheat oven once half the ingredients are sorted to 180 degrees celsius or 350 degrees fahrenheit. Break up the cooking chocolate and the butter into small pieces for melting. The best way to melt them is in a heat proof bowl that fits into one of your saucepans. Fill half the saucepan with water. Place the bowl with the chocolate inside and simmer it on low heat until it melts. Stir with a metal spoon use a cooking glove while stirring. Add the butter and combine well.

Take out two bowls – Separate the eggs – use the yolks first (the yellow). Slightly cool the chocolate once it has melted and then add it into the egg yolks and whisk until well combined.  Then slowly whisk in the sugar and the cocoa and the almond meal. Beat the egg whites until they form a soft peak and then fold them gently into the chocolate mix very delicately and slowly.  Put mixture into a greased proof paper lined cake tin and bake at 180 degrees celsius or 350 degrees fahrenheit (in the bottom shelf of the oven) for approximately 25-30 minutes. (In a fan forced it may be ready in 20 minutes). (The cake needs to be firm and a little puffed when ready).  To cool place a piece of greased proof paper over the top.  Then place on top some sort of spring form or cake tin.  (I have double tins of all my cake tins.  I just use the same tin to press it down with).  Press down lightly and weigh down the tin with something you can find in the cupboard.  Ice with double cream and dust with icing sugar if you like.

Baker’s tip:  Make sure the eggs are at room temperature before beginning.

Vegetarian easy dish – asparagus, vegetarian bacon (not bacon) and cheese sauce


(To begin 12 fresh asparagus spears – pictured above).


This can be served as a quick easy entrée or a for a snack or a quick easy supper.

Take 12 fresh asparagus spears, wrap 2 or 3 spears in vegetarian not bacon meat. Place in a baking dish. Pour over cheese sauce. Sprinkle with paprika. Bake at 175 degrees Celsius or 350 degrees Fahrenheit for 10-15 minutes or until the asparagus is soft.


Hot Cross Buns – Grandmother’s Recipe – Easter

Hot Cross Buns

Hot Cross Buns, Hot Cross Buns, One a penny, two a penny, Hot Cross Buns,  If you have no daughters, give them to your sons,  one a penny, two a penny, Hot Cross Buns.


Delicious home-baked Hot Cross Buns

This delectable recipe my Grandmother would make every Easter.  Tasty, Tasty.

Hot Cross Buns


60 grams butter or nuttelex (around 1/4 of a section of butter or quarter tub of nuttelex)

250 ml or 1 cup milk (rice or cows or almond or soya)

60 ml or 1/4 cup warm water

30 grams or 1 and 1/2 tablespoons yeast

115 grams or 1/2 cup caster sugar

500 grams or approx 4 cups plain flour

50 grams or approx 5 tablespoons of self-raising flour

1 free range or organic egg

1 teaspoon mixed spice

1 teaspoon himalayan crystal salt

1/2 teaspoon of cinnamon

120 grams or 3/4 cup sultanas

50 grams or 1/4 cup mixed peel (optional)

Method:  Take out saucepan, turn onto low heat, melt the butter, add the milk until warm.  Separate bowl put in yeast, one teaspoon of sugar, add water.  Then into another bowl sift dry ingredients, plain flour, mixed spice, cinnamon, salt, sultanas and mixed peel (if using).  Beat the egg and mix into melted butter and milk.  Pour everything into the bowl of dry ingredients and mix until smooth dough with wooden spoon or electric dough beater/mixer.  Once ready put onto a floured board and knead (using two hands squashing and stretching the mixture) for around 15 minutes until smooth and elastic.  Grease with some butter or nuttelex big bowl and place dough inside cover with cling film/plastic wrap and a tea towel.  Leave in a warm place until doubled in size (approx 1 – 2 hours).  Once ready take out place on floured board, squash lightly until 2 cm.  Shape each into bun into a square.  Grease a baking tray with butter or nuttelex place buns inside, cover with cling film/plastic wrap and a tea towel until it is doubled in size (approx. 20 minutes).  To make the cross – mix the self-raising flour and some water until smooth approx 2-3 tablespoons.  Use a piping bag draw a cross across the top of each bun once they have doubled in size.  Bake at 200 degrees celsius or 400 degrees fahrenheit for 20-25 minutes.  Once cooked put on a cooling tray.  (Option:  Instead of making the paste to make the cross with you can use a sharp knife and put a cross on the top part of the bun).

If you would like to glaze the top of the bun to give it that shiny look.  Mix a 1/4 of a teaspoon of gelatine, 2 tablespoons of hot water and 20 grams or 1 tablespoon of sugar in a bowl.  Use a pastry brush and wipe over the buns once you have taken them out of the oven.


Takes my breath away – Stunning Peacock Princess Birthday Cake

Takes my breath away – Stunning Peacock Princess Birthday Cake. The tail is handmade and painted.

without name

 (Made by The Cupcake Teahouse at Buderim – Suzie Vella – 54768467).