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In our resident newsletter, Community Connect we feature favourite recipes from our residents. We will continue to add recipes to this page.

Share your resident recipe

If you are a Link Wentworth resident and have a great recipe to share, please email communications@linkwentworth.org.au to be featured in the next newsletter.

A pupcake recipe by Your Friendly Neighbourhood Vet

It鈥檚 not just dog-friendly, it鈥檚 cost-friendly too!  

Treat your dogs to these pupcakes that you, your family, and all your friends can have fun baking at home. Makes approximately 30 pupcakes.

Dog-friendly carrot cake

Ingredients
2 eggs  
1/2 cup peanut butter (spread or pure)  
1/4 cup oil (canola, vegetable)  
2/3 cup milk (or water)  
1/3 cup honey or maple syrup (or apple sauce or skip it)  
2 1/2 cups shredded carrot (2 large)  
2 cups whole wheat / wholemeal flour (or white flour)  
2 1/2 tsp baking soda  
600 鈥� 700g potatoes, peeled, cut into chunks  
3/4 鈥� 1 cup yogurt (plain unsweetened) or water  

Method

鉂� Preheat oven to 180C/350F (160C fan).  

鉂� Whisk together eggs, peanut butter, oil, honey and milk (little peanut butter lumps ok).  

鉂� Stir in carrots. Then add flour and baking soda, stir until just combined.  

鉂� Divide batter between the cake pans, spread and smooth surface.  

鉂� Bake 25 minutes or until skewer inserted into the centre comes out clean.  

Doggie Fluffy Frosting  

鉂� Boil, steam or microwave potato until very soft.  

鉂� Whip potato and yoghurt with an electric beater until fluffy and smooth as possible (won鈥檛 go 100% smooth) 鈥� about 1 1/2 minutes on medium speed.  

鉂� Use water as needed to loosen frosting to soft spreadable consistency (like human buttercream frosting!). Use while warm (it 鈥渟ets鈥� when it cools).  

鉂� Frost as desired. 

Lynne’s Easy Cupcakes

Ingredients
1 cup pure cream
1 cup castor sugar
2 eggs, lightly beaten
1 陆 cups self raising flour

Buttercream (optional)
125g butter, softened
陆 teaspoon vanilla essence
2 cups icing sugar mixture, sifted
1-2 tablespoons milk
Few drops of food colouring of your choice

Method
Preheat oven to 180C and line 12 patty pans. Place cream, sugar and eggs in a large bowl and whisk until smooth. Gradually add flour and combine, whisking until mixture is thick and smooth.  Place mixture into cases and bake 15-20 minutes. Cool in pan.

I either ice them or cut a piece out of the top, put in a dollop of jam and top with either whipped cream or buttercream (see buttercream recipe below). Replace the top and dust with icing sugar.

Buttercream Method
Beat butter and vanilla essence in a bowl with an electric mixer until creamy. Gradually beat in sifted icing sugar and enough milk to produce a light and fluffy consistency. Stir in some food colouring to tint to the desired colour.

Margaret鈥檚 Zucchini Fritters

Ingredients
2 to 3 zucchinis (approx. 3 cups grated)
2 tbsp parsley, chopped
2 tbsp shallots, chopped
2 eggs, beaten
陆 cup plain flour
1 tsp baking powder
陆 cup tasty cheese, grated
Crushed garlic, optional
Salt and pepper
Olive oil for shallow frying

Method

1. Place grated zucchini in a sieve and squeeze out as much moisture as possible.
2. Combine grated zucchini (after the moisture has been removed) in a bowl with the other ingredients.
3. Heat a heavy based frying pan over medium heat. I use my electric frypan.
4. Add olive oil to shallow fry.
5. Drop spoonfuls of batter about 5cm round into the heated oil.
6. Cook until golden around the edges, flip over and cook 3 to 4 minutes until golden brown.
7. Remove onto plate and keep warm in oven while you finish cooking the remaining batter.