Beef Chow Mein

Imagine you have a $1 coin in your hand but it’s an invisible ring that you can stuff full of uncooked spaghetti….

Well you want that much.

Cook it, shred 2.5 inches of cabbage, slice lengthways an onion. Find a handful of crushed peanuts.

Have leftover, cooked beef on hand. Like pineapple beef. (Sauceless if possible)

Get a wok nice and hot and cook it all off in chicken booster or instant noodle sachets some other cook saved if you’re lacking in rooster boosts, curry powder, peanut oil and a dash of water if it’s too dry.

Went down a treat.

It may have been cos it’s wet outside and psychologically they just wanted chicken soup. I’m not sure.

Sponge cake

Social media is a very useful tool. I am part of a Facebook group Called “The Station Cooks Brains Trust”. And that is where I found this recipe. I followed it and I’m pleased to say this sponge is the best I’ve ever made. It’s not the best I’ve eaten tho so I’m looking forward to developing… however, I think I’d like some electric beaters before I try again.

It’s now so long since I started composing this post, I no longer have the details of where the recipe was photographed. Sorry.

Life really has been busy.

A Slice of Manchester Tart

While I don’t Station Cook anymore, I still have a baking session most weekends. My Parker and I like to have homemade goodies for work lunches. It’s my way for keeping good food in the tucker box and avoiding the chips and lollies.

My work colleagues finally started noticing some of the more fancying looking items. Specifically a lemon meringue slice. I get to work alongside a British fella these days and on seeing my slice he got super enthusiastic for a slice he called Manchester Tart.

I’m told that Manchester tart is shortcrust pastry, a layer of jam, custard and coconut topping…

So here is my interpretation of Manchester Tart:


  • 1 ¼ cup plain flour
  • ½ cup butter
  • ½ cup sugar

Rub together till evenly combined and press into tin.

Bake for 15 mins @ 180 °C

Spread jam across base


  • ¼ cup butter, melted
  • ¼ cup plain flour

Fry off flour in butter over low heat

  • 2 cups milk
  • ½ cup sugar
  • Good dash vanilla

Gradually add milk, and whisk thoroughly to avoid lumps over low heat.

  • 2 eggs
  • Additional knob of butter

Whisk vigorously and allow to cook through.

Spread custard over jam and base then top with coconut and bake.

I decided to drizzle some extra jam over the top for added interest.

This recipe is very similar to a common station recipe known as raspberry coconut slice.


There is no such thing as normal. We all know  that. However I have a routine emerging:

Allow me to start with Tuesday: “Cook”  7am -11am breakfast, 7-11 style sandwiches, fruit platter, fresh baked pie, tons of washing up and clean up, restock staff fridge… so far I’ve been lucky to get out before 12 noon.  Break time and I go have a snooze. Then back in for the next stint. “Kitchenhand” 5 pm- close. So heaps more dishes, plate up entrees, prep salads, generally do as I’m asked by the Chef. Sweep and mop the floor when it’s all over. 

Wednesday is BBQ night and in the interest of actually publishing a blog post, I’ll describe that later. 

Thursday: as Tuesday 

Friday: as Tuesday 

Saturday: Tuesday, am only

Sunday: as Tuesday 

Monday: day off woo hoo!!!!

Preparing breakfast supplies