Recipe: Chicken Casserole

Anti Poverty Week will be held from Sunday 17 to Saturday 23 October.

Uniting Aid is a caring agency of the Uniting Church, supporting those receiving Centrelink payments in the City of Stirling. It started its life 40 years ago out of Dianella Uniting Church, offering donated food from the church vestry. Uniting Aid now operates out of church premises in Nollamara and helps families, single people, Aboriginal and Torres Strait Islanders, those with disabilities, the culturally and linguistically diverse, those experiencing homelessness, and the elderly. The agency supports people with food every three  months and with utility bills once every twelve months. Continue Reading

Iraqi Cigar

CARAD’s Fare Go Food Truck serves up delicious food at markets and events around Perth, while employing and empowering refugees and asylum seekers. To celebrate Refugee Week, Sunday 20 to Saturday 26 June, CARAD have shared this fantastic recipe from their food truck menu.

Try this recipe at home, or if you’re in Perth, keep an eye out for the Fare Go Food Truck at an event near you. This week they’ll be at the Perth launch of Refugee Week on Monday 21 June at Uniting Church in the City, Wesley Perth.

Find out more about CARAD’s Fare Go Food Truck at


1 packet of spring roll pastry (20 sheets per packet)
Fresh mint to taste
Fresh parsley to taste
3 tablespoons of dried onion flakes
½ a teaspoon of Lemon zest or lemon pepper
½ teaspoon of Baharat spices
½ teaspoon of garlic powder
300g feta or ricotta cheese
300g cheddar cheese
Salt and pepper to taste


Chop the parsley and mint finely and mix with the cheeses with the Baharat spices, dried onion flakes, lemon pepper, garlic powder, salt and pepper. Mix to a dough consistency.

Place a small amount of filling in the centre of the spring roll pastry, and roll up.

Deep fry three cigars at a time until they are crispy and golden.

Serve with salad, topped with tahini sauce.

Recipe: Sugar Easter Eggs

Last year, Revive online published a story from Rockingham Uniting Church about an amazing fundraising effort they held for the Uniting Church in Australia’s National Disaster Relief Fund, supporting people affected by bushfires. Rev Norm and his wife Freda Hogg made Sugar Easter Eggs and sold them at their local shopping centre, raising an impressive $10 000.

This year, Norm and Freda have shared their process with you, so you can make your own Easter treats! Continue Reading

Tim Tam Balls

With Christmas just around the corner, these super tasty Tim Tam Balls will be a sure hit with guests. Lay them on the Christmas table or package them up and give them out as gifts.

They could also be quite easily decorated for Christmas; try adding a drizzle of melted white chocolate, or rolling them in desiccated coconut. Or even experiment with other flavours of Tim Tams to try something different.

Simple to make and good to eat! Continue Reading

Who doesn’t love an apple crumble?

This sweet and simple Apple Crumble recipe was sent in by Cheryl Smith from Pinjarra Uniting Church. It was also featured in their church  newsletter. Serve this tasty crumble with cream or vanilla ice-cream for added goodness!

Have you got a favourite recipe? Send it in to or mail them to Revive magazine,  GPO Box M952, Perth, 6843.


3 or 4 green apples
3/4 cup brown sugar
1/2 cup plain flour
3/4 cup rolled oats or muesli
60g butter


Preheat oven to 180o degrees.
Peel and core the apples, slice thinly and place apple into a buttered ovenproof dish.
To make the crumble topping, place sugar, flour and the oats or muesli into a mixing bowl.
Chop the butter into small pieces and add to the bowl.
Using your fingers, mix in butter until mixture is crumbly, then sprinkle it over the apples.
Bake for 35 minutes.

Recipe: Hot Cross Buns

With Easter spent at home while physically distancing this year, why not try your hand at making your own hot cross buns!

For many years, Peter and Raelyn Punch, from South Mandurah Uniting Church, have enjoyed the magic of homemade hot cross buns at Easter with their family. Raelyn shares her recipe with Revive and reminds us not to forget to wear an apron with this one, as things will get messy!


4 cups of white bread-making flour, or plain white flour
30g, or 2 teaspoons, of dried yeast (hint: if the yeast is old use 1 tablespoon of yeast)
1 ½ to 1 ¾ cups of milk
1 to 1 ½ cups of sultanas (variation: you could try choc chips, currents or whatever you like)
60g of cold butter
¼ cup of white sugar
1 large egg, beaten
1 teaspoon of mixed spice
1 teaspoon of cinnamon

Extra flour for kneading the dough
Additional plain white flour and water for making the crosses
Hot water, gelatine and sugar for glazing, if wanted


Combine yeast with 1 teaspoon of sugar and flour in a small glass or stainless steel bowl. Place this small bowl into a larger bowl that has hot water in it, ensuring the water does not flow into the small bowl. Have the water level at approximately half way up the small bowl.

Carefully pour the lukewarm milk into yeast mixture. If it is too hot you will kill the yeast.

Cover with paper towel for approximately 10 to 15 mins or until mixture is frothy.

Sift flour, mixed spice and cinnamon together into a third large dry bowl. Add sugar and rub in butter with fingertips till well incorporated.

Mix in the sultanas.

Once the yeast mixture is frothy, pour it in to flour/sultana mix. Add beaten egg and mix well.

Grease a new bowl lightly, put the wet flour mixture into it and then cover tightly with a tea towel.

Leave the bowl in a warm place which is not in direct sunlight.

When the dough is risen (this could take approximately 40 to 80 minutes depending on the weather), punch the dough down with floured hands, turn out onto a floured surface and knead until the dough is smooth and elastic.

Cut the dough into three equal parts and then into smaller buns of equal size, and knead them into a round shape.

Place buns in a lightly greased lamington tin with no spaces between them, (the aim is to force them to rise upwards, like scones). Stand in a warm place covered by a tea towel for about 15 minutes or until they have risen again.

To make the crosses

Sift approximately ½ a cup of plain white flour and mix with water to form a paste.

Place in icing bag and pipe crosses onto top of buns.

Bake in a hot oven for 15 to 20 mins in a hot oven (230 to 240C electric, 200 to 230C gas), until brown on top and sound hollow when tapped.


If you would like shiny buns, glaze immediately after removing from oven. Dissolve 1 tablespoon of  sugar and 1 teaspoon of gelatine in 1 tablespoon of hot water to make the glaze, and paint it across the top.

Cool the buns on a rack and enjoy!

Top image: Maddi Bazzocco on Unsplash

Easy Date Slice

Uniting Churches in WA have some of the best morning teas and we want to share them!

Not just a time for enjoying each other’s company, church morning teas or spreads for special events are a tasty affair.

This Easy Date Slice recipe was sent in from Maureen Skeet, member of Rockingham Uniting Church. This slice has never failed her!

Bring along a plate to your Christmas function this year, your friends and family will love you for it. Just make sure it is kept in the fridge and eaten fresh, as it does contain raw egg.


1 Cup of Sugar
250g of chopped dates
250g of Butter
One egg
Half a packet of Arnotts Marie Biscuits
Desiccated coconut


Melt the sugar, chopped dates and the butter in a saucepan on low heat until it is ‘gooey’.

Beat in the egg, and then crush the Marie Biscuits and stir in.

Line a 20cm lamington tray with baking paper, and spread the mixture evenly into the tray.

Refrigerate until it sets.

Once cooled, cut into slices and toss each slice in the desiccated coconut.

Have you got a favourite recipe? Send it in to or mail them to Revive magazine, GPO Box M952, Perth, 6843.