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The family website is gone… but the recipes are back!

Most people seem to have visited the family web page for the recipes! I am going to add them on again here for anyone who cares to try.

Welcome to the Snoxall family recipe pages


I come from a family that seems to have been lucky enough to attract some very talented food preparers influenced by the cuisines of the Middle East, East Africa, Switzerland, Spain, China and Burma. I am often asked to share recipes and so thought it only fair to publish them once here for posterity. Please feel free to help me add to the collection by sending me your favourite tried and true family recipes.

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Yogurt and Cucumber Raita


1 cup natural yoghurt
1 clove of fresh garlic crushed (do not substitute crushed garlic from a jar as this will add a bad flavour)
1/2 cucumber chopped

Method 1 (quick)

Mix all ingredients together and serve.

Note: Sometimes, depending on the quality of the yoghurt where you are, this results in a fairly runny mixture. If so I use method two if I have a little more time.

Method 2

Mix about 1 1/2 cups of yoghurt with about 1 teaspoon of salt (I know this sounds like a lot but you will lose some at the next step).

Put the yoghurt in a muslin cloth (a cotton cloth with a weave like that of a pillow case), let the liquid drain from the yoghurt over a saucepan or sink for about an hour (this is where the salt gets lost again). The draining wont work without salt. After about an hour the yoghurt in the cloth should be noticeably thicker. Put it back in a bowl and add the cucumber and garlic. Serve.

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Tomato Soup

This recipe is a bit of a “cheat” but I hope you find the results make it worthwhile.


  • 1 can of commercial tomato soup (around 400gms) – note in Australia soup is typically condensed while in the UK….not. If you use condensed soup then add the recommended water as well.
    1 can of tomatoes or tomato pieces
    1 medium onion, chopped
    1 teaspoon of dried oregano (dried herbs have a much stronger and robust taste than fresh – don’t overdo it)
    About a tablespoon of sugar
    Salt to taste
    Two dried kafir lime leaves (optional)


Mix the soup from the can, any water and the can of tomatoes and use a blending wand to make the mixture smooth. Add the oregano, sugar, salt, and kafir lime leaves.

Sauté the onions for a few minutes just to make them clear, don’t let them brown.

Add soup mixture to the onions and heat gently until just before it boils. Add salt to taste.

Variations on a theme:

You can leave out the kafir lime leaves and instead add about a tablespoon of Worcestershire Sauce.

If you want to use some fresh tomatoes you will need to add these and heat the soup ingredients before doing the onions, bring the soup with the fresh tomatoes in to the boil and simmer for a few minutes until the “raw” smell is gone, then add the onions.

I sometimes use some tomato paste to up the “tomato-i-ness”. If you do this you need to add some water as well.

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Tea Eggs


6 chicken eggs
3 black/English tea bags
2 tablespoons dark soy sauce
3 pieces star anise


Boil eggs for about 10 minutes then take them out of the water and gently crack the shells all over, don’t remove shell from eggs.

Replace water and return eggs with all other ingredients to the saucepan. Simmer gently for one hour. Allow to cool, peel and eat! The ggs should have a lovely brown marbling and a delicate flavour from the tea, soy and star anise.

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Spotted Dick


170g / 6oz sultanas
75g / 3oz soft brown sugar
Grated zest/rind of 1 lemon
225g / 8oz self-raising flour plus extra for dusting
115g /4oz shredded suet
Pinch of salt
1/2 cup of milk


Sift the flour into a mixing bowl; add the suet and the salt and rub together to combine. Add the sultanas, sugar, and lemon rind and then a little milk and using a strong spoon mix, adding more milk little by little until it comes together. Finally use your hands to combine into a soft, elastic dough. Add more milk if necessary.

Now there are two ways you can cook the pudding. I use the first and haven’t tried the second.

Steaming: Put the dough into a glass bowl which has been greased with a little butter or lightly sprayed with oil (to stop it sticking). Tamp down. There should be a little space (an inch – 2.5 cm or so) at the top to allow the pudding to rise. Cover the bowl with grease proof paper and then aluminium foil and tie some string around to seal it. Put the bowl in a saucepan with a tight fitting lid. Fill the saucepan with enough water to come half way up the side of the bowl. Simmer for 2 1/2 hours checking occasionally to make sure there is still plenty of water.

Boiling: Wrap the suet roll pudding in a napkin, twisting at each end and securing with kitchen string. Steam the pudding roll for 2 hours in a steamer. Alternatively, wrap the pudding suet roll in foil and bake in a hot oven (200 degrees C) for 1/2 hours.

Whichever way you choose to cook this, when the pudding is cooked, unwrap immediately, cut into thick slices and serve in warmed bowls with custard or icecream. I also like golden syrup drizzled on the hot pudding.

Hint: I am told that if you want to reheat the pudding the next day you slice slice it and fry in butter. This sounds delicious but probably is not great for your saturated fat intake.

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Spicy Salmon Fillets


500 grams salmon fillets
1 clove garlic
One medium onion finely chopped
1 1/2 teaspoons ground black pepper
3/4 teaspooons paprika
1/4 teaspoon cayenne pepper
3/4 teaspoon dried thyme
1/4 teaspoon salt
1 1/2 tablespoons of olive oil


Combine all seasoning ingredients and spread over the surface of the salmon. Bake (skin-side down) in a 180 degree C oven for 30 – 40 minutes depending on the thickness of the salmon.

If you’re grilling it, do so over high heat for 10 – 15 minutes depending on thickness. Do not turn the salmon over.

Serve on boiled or steamed rice with a side salad.

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Pumpkin Soup


500 grams pumpkin
2 big potatoes
2 big onions
2 carrots
1 large tablespoon of butter
2 heaped teaspoons of chicken stock powder
5-6 cups of water
salt and pepper
1 small bottle of cream


Chop the onion and fry in butter until translucent. Cut up the potatoes, pumpkin and carrots, add to pan with other ingredients except the salt pepper and cream.

Simmer on low heat until vegetables are soft, use a Bamix or other liquidise and then add the remaining ingredients. Stir well and reheat but do not boil.

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