Ours2share's Blog

Hazelwood and Churchill (Victoria, Australia) local Girl Guide information noticeboard.

Make somores over the flame

  1. Melt the marshmellows over a flame.
  2. Holding onto the stick that holds your now not flaming marshmellow and take two Plain Girl Guide Biscuits to place on each side of the hot Marshmellow.
  3. Pull off the stick.
  4. Bite into the somore.
  5. Is it time to make some more yet?

May 6, 2010 Posted by | Uncategorized | , | 3 Comments

Make smores cooked in tin foil

Our Guides decided that they did not like to chew on pieces of tin foil.  They liked another way of doing this.

Place a marshmallow in between two chocolate Guide biscuits (with chocolate facing inside) wrap in foil and place next to a campfire.

Wait a while then turn in over to melt other side.

Communicating  June 2003 p 8

May 6, 2010 Posted by | Uncategorized | 2 Comments

Toasted Marshmellows

Pierce a marshmallow on a the end of a stick (fork or bamboo stick)

Carefully light a tea light candle

Hold your marshmallow over the flame.

Toast marshmallows over a tea light candle.

May 6, 2010 Posted by | Uncategorized | 4 Comments


The District cook made this Japanese recipe for the 1995 Jot operators and participants.  The Cubes were delicious.  Once you  know how to make the cubes the recipe may be altered for including different fruit.

2 tablespoons gelatine

1 cup water

2 cups castor sugar

1 punnet strawberries

2 egg whites

I teaspoon grated lemon rind

2 tablespoons lemon juice

  1. Oil lamington tin.
  2. Sprinkle gelatine over water in cup,stir over simmer ing water until gelatine dissolved.
  3. Combine gelatine mixture and sugar in pan,stir over heat,without boiling until sugar has dissolved.
  4. Cool to room temperature.
  5. Beat egg whites untiI firm peakes form, add gelatine mixture in thin stream while motor is operating.
  6. Beat in rind.arid thick.
  7. Spread mixture into tin.
  8. Press strawberries 11 until set.
  9. Cut into squares.

May 6, 2010 Posted by | Uncategorized | 2 Comments

Sausage rolls

Makes 6 which actually disappear quickly.

Preparation: 15 minutes Cooking: 35 minutes

11/2 sheets frozen puff pastry, thawed

2 tablespoons honey whole grain mustard

6 vegetarian sausages

6 parboiled carrot sticks or use the carrot grated up.

6 pre-cooked green asparagus spears,

1 green onion, finely chopped

1 egg, lightly beaten

1 teaspoon poppy seeds

  1. Preheat oven to 200°C/180°C fan forced.
  2. Line a baking tray with, baking paper.
  3. Cut whole pastry sheet into quarters (squares).
  4. Cut remaining sheet in half.
  5. Spread squares with mustard.
  6. For each roll, place a sausage, carrot, asparagus and some onion diagonally on each pastry square.
  7. Fold over to enclose ingredients, leaving ends open.
  8. Place on prepared tray.
  9. Brush with egg; sprinkle with poppy seeds.
  10. Bake for 30-35 minutes or until golden brown.

May 6, 2010 Posted by | Uncategorized | 1 Comment

Mexican rice

I have no idea how this recipe came into my being but since WAGGGS operated one of the Four world centers in Mexico our Guides were probably looking into Mexico and Mexican foods via Our Cabana.


olive or canola oil spray

  • 1 small onion, diced
  • 1 teaspoon garlic, minced
  • 1 teaspoon chilli, minced
  • 2 cups long grain white rice
  • 1/2 cup tomato puree
  • 3 cups water
  • 3 teaspoons Chicken Stock Powder
  • 2 carrots, diced
  • 1/2 cup fresh or frozen peas
  • 420 grams canned four bean mix, rinsed and drained
  • 1/2 cup blanched almonds


  1. Spray a non-stick saucepan with oil and cook onion, garlic and chilli over medium heat until soft.
  2. Add rice and cook, stirring, for 2 minutes.
  3. Add tomato puree and cook for a further 2-3 minutes.
  4. Add stock powder and water and bring to the boil, then add vegetables and beans. Reduce heat to low, cover and simmer for 15 minutes.
  5. Stir in almonds and heat through..

May 6, 2010 Posted by | Uncategorized | 1 Comment


This was a recipe that was used in 1995 Jota.  The theme was world wide Guiding.  It Rained all weekend so this was a good recipe to offer to the hungry, wet cold operators and Guides.


1.5. kg potatoes

700g apples

150 g bacon

500 ml water




oil for frying

  1. Peel and slice the potatoes into strips.Peel and quarter the apples.
  2. Put the potatoes in a saucepan with the water salt and sugar.
  3. Bring to a boil simmer until soft.
  4. Add the apples for the last five minutes.
  5. Take off heat, add vinegar.
  6. Cut bacon into strips and brown in frying with onions.
  7. Serve the potato and apple mixture topped with bacon and onion on top

Used Jota 1995

May 6, 2010 Posted by | Uncategorized | 1 Comment

Ants on a log

Great for the younger Guides being an inclusive recipe that allows the Guides to create, and eat as an activity.  Depending on what you use it can be altered to suit with gluten or lactose free if desrired.  Just depends on what you have on offer.


  • 1 stick celery
  • 4 teaspoons peanut butter
  • 12 sultanas


  • cottage cheese
  • sultanas,
  • pieces of lettuce
  • grated carrot,
  • alfafa
  • small bits of beetroot pieces.


Wash celery and cut into 4 lengths for the older children.  younger ones can handle something that is about three of their bits long.  First bite to sample, second to eat, third hold onto then to put down in a hurry.

Spread peanut butter on celery and put thee sultanas on each one.

or spread cottage cheese on the celery. add grated carrot or alfafa for the hair, a little piece of lettuce for a dress, beetroot for blushing cheeks.  Be creative.  The kids will.

May 6, 2010 Posted by | Uncategorized | 1 Comment

Spinach and Ricotta Pillows.

This recipe makes 12 pillows.  When the guides fiorst started making this recipe they expessed their doubt wether any would eat the end result.  Surprise to hear … I did not have any left overs!

100g baby English Spinach

75 g Ricotta Cheese

2 tablespoons grated Parmesan Cheese.

Black Pepper

12 Won Ton wrappers

Olive Oil spray

  1. Preheat oven to 200 Deg C.  Line a baking tray with baking paper.
  2. Wash spinach and put into a pan.
  3. Cover and cook for (medium heat) for 5 minutes – or until wilted.
  4. Cool slightly, then squeeze out any moisture and finely chop.
  5. Put chopped spinach, ricotta and parmesan cheese into a bowl and mix to combine.
  6. Season with pepper.
  7. Place 1 teaspoon of filling into the centre of each won ton wrapper, brush the edges with water and fold over to form a triangle.
  8. Press the edges with a fork to seal.
  9. Place pillows on the prepared tray and lightly spray with oil.
  10. Bake for 15 minutes or until crisp and golden.

May 6, 2010 Posted by | Uncategorized | 1 Comment


We have made these macaroons several times during Guide meetings.  The Guides like using electric beaters and other kitchen equipment.  So kitchen safety is done before they enter the kitchen and preparation area.


3-4 egg whites (at room temperature)

250g castor sugar

125g ground coconut (desiccated)

squeeze lemon juice or grated rind one orange

icing sugar


  1. Whip egg whites stiffly.
  2. Add sugar slowly until all is absorbed.
  3. Add desiccated coconut and lemon juice or orange rind.
  4. Drop a teaspoonful at a time on to grease proof paper or rice paper sprinkled with sugar, or pipe with forcing bag with a plain or star nozzle.
  5. Dust with sifted icing sugar to make tops crack.
  6. Bake in a slow oven 160°C for 30-40 minutes.
  7. Cool on a cake rack.

May 6, 2010 Posted by | Uncategorized | 1 Comment