Sunday, 20 August 2017




MYSTERY CAKE

60 grams butter, soft
1 cup sugar
1 large egg
1 can campbells tomato soup
1 teaspoon bicarb soda
1 1/2 cups plain flour
1/2 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon mixed spice
1 cup sultanas

preheat oven to 180 c. grease sides and line bottom of an 8
inch cake tin.

using an electric mixer, beat the butter and sugar together
until well combined.

beat in egg.

while still in the can, stir the bicarb soda into the soup.
let it foam for 1 minute.

pour soup into egg mix and beat until well combined.

beat in flour, baking powder and spices until well combined.

stir in sultanas.

pour into cake tin and cook for  approx 45 minutes or until a
skewer comes out clean.

cool in tin for 10 minutes then remove to wire rack to cool
completely.



ice.

ICING
2 cups icing sugar
2 tablespoons butter
1 teaspoon vanilla
milk
cinnamon to dust

combine the icing sugar, butter and vanilla with enough milk
to make a spreadable paste.

spread over cake and dust with cinnamon.


Saturday, 19 August 2017





CHOCOLATE SYRUP BROWNIES

113 grams butter, softened
1 cup sugar
1 1/2 cups chocolate syrup
4 eggs
1 1/4 cups plain flour
1/2 teaspoon baking powder
1 cup dark chocolate chips

preheat oven to 180 c.  line a 9 x 13 baking dish with baking
paper.

using an electric mixer, beat the butter and sugar together.

add the syrup, eggs, flour and baking powder and beat until
well combined.

stir in the chocolate chips.

pour into baking dish.

cook for 35 - 35 minutes or until brownies are pulling away
from sides.

cool completely in baking dish, on a wire rack.

dust with icing sugar to serve.



STRAWBERRY NACHOS

4 tortillas
2 tablespoons butter, melted
cinnamon sugar*

2 punnets strawberries, diced
2 tablespoon lemon juice
2 tablespoons brown sugar

250 grams cream cheese, softened
3 tablespoons icing sugar
finely grated rind 2 lemons

100 grams choc chips
2 tablespoons thickened cream



preheat oven to 180 c. line baking tray/s with baking paper.

spread the tortillas with melted butter. sprinkle with the
cinnamon sugar. cut into quarters and place onto oven tray/s
in a single layer.

cook for approx. 10 minutes until crunchy and sugar is
melted. remove from oven and put aside.

place the strawberrries, lemon juice and brown sugar into a
bowl and lightly stir to coat. put aside.

using an electric mixer, beat the cream cheese with the icing

sugar and rind until smooth.

pipe some of the cream cheese mixture onto the centre of each
of the tortilla chips.

sprinkle with the strawberries

in a microwave container, in the microwave, melt the chocolate and cream together for 30 seconds.  stir till smooth.

drizzle over the strawberries.

serve with whipped cream if desired.

*cinnamon sugar..1/2 cup sugar, 1 teaspoon cinnamon. mix well.






BAKED CINNAMON BUTTERNUT PUMPKIN

1/2 butternut pumpkin
2 tablespoons olive oil
1 tablespoon brown sugar
1 teaspoon ground cinnamon
1 teaspoon salt
1 teaspoon ground black pepper

preheat oven to 200 c. line a large baking tray with baking
paper.

deseed and peel the pumpkin. chop into chunks.

place all ingredients in a large bowl and stir to coat.  let
sit for 10 minutes then stir again.

place in a single layer on the oven tray, leaving a  bit of a
gap between each piece.

cook for approx. 30 minutes or until tender and golden.

remove from oven and serve.

Tuesday, 15 August 2017





LAYERED CHOCOLATE VANILLA CUSTARD SLICE

1 cup caster sugar
1/2 cup cornflour
1/2 cup custard powder
3 cups milk
300 mls thickened cream
60 grams butter, soft and chopped
2 egg yolks beaten

100 grams dark choc chips
1 teaspoon vanilla

400 grams morning coffee biscuits

200 grams dark cooking chocolate
100 mls thickened cream


line an 8 inch square, deep cake tin with baking paper,
leaving enough over the side so you can remove slice from
tin.

in a medium saucepan, combine sugar, cornflour, custard
powder and one cup of milk.  stir to a smooth paste.
stir in rest of milk and cream, stirring until smooth.

cook on low heat until boiling. simmer, stirring for one
minute.

remove from heat and stir in the butter and egg yolks until
well combined.

pour half of the custard into another bowl. stir the vanilla
to one half  and the chocolate chips to the other until well
combined.

line the bottom of the tin with some biscuits, cutting to fit
where necessary.

cover the biscuits with some chocolate custard, smoothing to
edges.

cover custard with another layer of biscuits.

cover these biscuits with some vanilla custard.

continue to layer with another chocolate then another vanilla
and another chocolate.(all together 2 vanilla 3 chocolate)

cover the last layer with biscuits.

cover and refrigerate for 2 hours.

in a microwave safe bowl, place the chocolate and cream.

microwave for 30 seconds then stir.

microwave for another 30 seconds then stir until smooth.

pour over top of slice, smoothing to edges.

refrigerate for at least another 4 hours.

cut into thick slices or squares to serve.


Sunday, 13 August 2017





CREAM CHEESE SCONES

250 grams cream cheese, soft
113 grams butter, soft
1 cup self raising flour

in a food processor, pulse together all ingredients until just combined, about 12 pulses.

turn onto a floured board and lightly knead to bring together.

wrap in plastic wrap and refrigerate for 1 hour.

heat oven to 200 c.  place oven rack on highest part of the oven. line a large baking tray with baking paper.

turn dough onto a floured board and roll out to half inch thick. cut into rounds with a scone cutter.

place onto tray.

cook for approx. 14 minutes until golden on top. turn tray halfway through cooking.

serve warm.  best eaten on the day.



Saturday, 12 August 2017






BANANA AND STRAWBERRY SHORTCAKE...with choc chips

base

1/2 cup sugar
1/2 cup butter
1 egg
1 teaspoon vanilla
1 1/2 cups plain flour
1/2 teaspoon baking powder
1/2 cup choc chips

filling

2 cups sour cream
1/2 cup sugar
2 eggs
1 teaspoon vanilla
1/2 cup choc chips

topping

300 mls thickened cream, whipped
1 punnet strawberries, sliced
1 - 2 bananas sliced


preheat oven to 180c. grease sides and line bottom of 9 inch springform tin.

BASE...

using an electric mixer, beat sugar and butter together until well combined.

beat in egg and vanilla then the flour and baking powder until well combinbed.

stir in choc chips.

press into bottom of tin.

FILLING.....

in a bowl, stir together the sour cream, sugar, eggs and vanilla until well combined.

stir in choc chips then pour over base.

cook for 50 - 55 minutes until almost set and edges are lightly browned.

cool completely on wire rack.

when cold, top with whipped cream and sliced banana and strawberries.