flour

Crustless Mixed Vegetable Quiche (photo by Martina Frietsch, stock.xchng)

Crustless Mixed Vegetable Quiche

Use almost any vegetables of your choice, just ensuring that you have the total amount of vegetables specified in the recipe; green beans are very good as are peas, also broccoli. …


Crustless Spinach and Ricotta Tart (photo by norwichnuts, Flickr)

Crustless Spinach and Ricotta Tart

Individual tartlets to serve as finger food may also be made. …


Cheese and Onion Muffins (photo by melanie j cook, Flickr)

Cheese and Onion Muffins

This is also very good baked in a small loaf tin – adjust the baking time accordingly. These muffins are the very best in terms of flavour delivered in relation to effort expended. …


Cottage Cheese Muffins (photo by nttrbx, Flickr)

Cottage Cheese Muffins

Be careful with these as they tend to stick to the tins. …


15 Minute Chocolate Brownies (photo by shivani, stock.xchng)

15 Minute Chocolate Brownies

Made in the microwave. …


Scones (photo by J.P.Lon, Wikimedia Commons)

Scones


Spinach Parmesan Muffins (photo by Jon Sullivan, Wikimedia Commons)

Spinach Parmesan Muffins


Fruit Slices (photo by AKIN HOS, stock.xchng)

Fruit Slices


Teta Katarina Stipinovich’s Fruit Cake (photo by Chris Chidsey, stock.xchng)

Teta Katarina Stipinovich’s Fruit Cake

This is one of the more difficult fruit cakes to make, but the flavour is unsurpassed. It is a recipe that has stood the test of time being well over 100 years old! …


Vanilla Sponge (photo by NordicHero, Wikimedia Commons)

Vanilla Sponge

Ice to taste – it tastes especially good iced with a chocolate-butter icing.This is a very adaptable batter, and apparently may be baked in ring moulds, as cup cakes (I never have) or as flans. …


Irish Soda Bread (photo by Fabio Arangio, stock.xchng)

Irish Soda Bread

There are as many recipes for Irish soda bread as there are Irish cooks. However, I particularly like this one because of the addition of mashed potato, which gives a moister, tastier loaf than those made with no potato. And, after all, potato is virtually the Irish national food! …


Potato Yeast Bread (photo by newfangled, stock.xchng)

Potato Yeast Bread

Best eaten on day of making, though it does keep fairly well. …


Gruyere Plait (photo by Neil Gould, stock.xchng)

Gruyere Plait

Absolutely fabulous eaten slightly warm with lashings of butter, and makes the ultimate open sandwich spread with basil pesto butter and topped with ham or prosciutto. …


Basic Bread Rolls (photo by ronald schuster, stock.xchng)

Basic Bread Rolls

These may be baked for a shorter time, then open-frozen, before putting into packets, and reheated when necessary in a hot oven. …



Advertisement

About Dinka’s Cookbook

Dinka's Cookbook is a collection of recipes that have been tried and tested over many years and that have stood the test of time. Because Dinka ran her own catering business for many years, some of these recipes have really been tested, in the most difficult circumstances, by the most discerning customers.

Dinka's Cookbook has been made available on the internet because it is the simplest method of sharing the recipes with all those people who have tasted the food and asked how it was made.

If you do use a recipe, please come back and give a little feedback. What worked? What didn't? And how much you enjoyed the food you prepared!

Recently Said

    New, By Month

    New, By Year


    Afrigator