Sporting and media personalities have been known to profess to being culinary experts in their spare time and whip up a speciality barbecue book.
But cookbook writing is not limited to naked chefs and domestic goddesses, digital media has opened up the possibility to all.
Bendigo mum, Cassandra Neave was sick of thousands of recipes floating through her kitchen on scraps of paper so decided to get super organised and compile her folder of recipes into a cookbook.
The busy mother of four started her tome four years ago and she’s still at it.
She is literally cooking her book as she writes it, every recipe has been made, test-tasted and photographed before making it onto the pages of her book which she plans to have finished in time for Christmas.
With a couple of fussy eaters in her brood, Cassandra adapted many of the recipes to suit her family while many others were handed down from parents, grandparents and friends so it was important to them keep in the family.
“I wanted to preserve family recipes that have been handed down so my children can experience food as I did as a child and develop their own tastes.
“I hope to finish it by Christmas, including the pictures which have enabled me to combine cooking with another love, photography,” Cassandra said.
“Cooking Delights is an old-style home cook book, designed as a recipe collection for anyone to cook from. It has everything from cookies to casseroles, party food and more, everyone should love this book.
“I have had lots of friends volunteer as taste testers who loved the food, and I’m hoping everyone that reads and cooks from my cookbook will love it too.”
Cassandra gives us a sneak peek at one of her favourite recipes from the book.
“These scrolls are great for lunchboxes or as a tasty afternoon snack.” Cassandra said.
- Vicki Harrington
Vegemite and Cheese Scrolls
Two cups self-raising flour
One tablespoon caster sugar
One teaspoon salt
¾ cup milk
¼ cup vegemite
Two cups of grated cheese
Preheat oven to moderate, grease a slice pan.
Put flour and sugar in a bowl, using fingertips rub the butter into the flour mixture until resembles coarse breadcrumbs, stir in milk, mix to soft sticky dough, and knead dough lightly on a floured surface.
Using a rolling pin, roll out to about 1cm thick. Try and have a long side about 30 x 40cm
Using the back of a tablespoon, spread vegemite all over the base, then cheese.
Starting from one side of the long side, roll dough tightly, to make a round looking log roll, trim edges off, using a serrated knife, cut roll carefully into about 12 even slices.
Place slices facing cut side up, in a single layer in the slice pan.
Bake the scroll slices in the oven about 20 to 30 minutes or until browned lightly.