EASY APPLE CAKE DESSERT

1 packet vanilla cake mix
500 grams pink lady apples
2 tablespoons sugar
1 tablespoon cinnamon
226 grams butter, melted

preheat oven to 180c.
grease an ovenproof 9 x 13 dish

peel and roughly dice apples mix cinnamon and sugar together

place apples evenly over bottom of dish and sprinkle with the cinnamon sugar.

sprinkle cake mix evenly over top of apple.

pour the melted butter over as much of the cake mix as you can.

cook for 45 - 50  mins till bubbling and

brown on top.

serve warm.


Note: you can leave out the cinnamon and sugar if desired.

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GERMAN POTATOES

6 potatoes,peeled and diced
2 large onions, sliced
6 rashers bacon, diced
3 heaped teaspoons minced garlic
1 teaspoon garlic powder
1 teaspoon onion salt
2 tablespoons canola oil
600 ml thickened cream
salt and pepper to taste

par boil potatoes until just starting to soften. (I use the microwave). drain

in a large fry pan, fry the potatoes, onions, bacon and garlic in the oil.

when the onion is transparent and the potatoes are turning  brown, add the cream, onion salt and garlic powder.

on a low heat, allow the cream to reduce a bit then add salt and pepper to taste.

serve on their own or as a side.

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BANANA POPPERS

1 3/4 cups plain flour
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon all spice
1/2 cup brown sugar, packed
1/3 cup oil
1 egg
1 teaspoon vanilla
3/4 cup mashed banana
1/2 cup milk


113 grams butter
2/3 cup sugar
2 tablespoons cinnamon

preheat cake pop machine.

preheat oven to 180 c if using mini muffin tins.


combine all dry ingredients.

combine wet ingredients in another bowl.

add wet ingredients to dry ingredients and mix till well combined.

place teaspoonfuls into cake pop machine and cook about 5 minutes or until a skewer comes out clean.

or 3/4 fill holes in mini muffin tins.
cook in oven about 10 minutes or until a skewer comes out clean.

while the poppers are cooking, melt the butter in a largish bowl in the microwave and mix the cinnamon and sugar together in another largish bowl.

as soon as the poppers are cooked, quickly roll them in the butter then the cinnamon sugar.

NOTE: these can also be made with pumpkin instead of the banana.


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COCONUT BOUNTY BALLS

5 cups shredded coconut
1 can nestles condensed milk
375 grams  dark cooking chocolate

mix the coconut and condensed milk together until well combined.

roll into walnut sized balls and place on a tray lined with baking paper.

place in fridge for 1 hour to set.

in a heat proof bowl over a pot of boiling water, melt chocolate, stirring till smooth.  cool.

using a skewer and a spoon, dip coconut ball in chocolate, use the spoon to coat any bits you missed.  shake off excess and place back onto tray with baking paper. fill in the skewer hole with a drip of chocolate.

allow to set then place in container and store in cool place.

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APPLE CINNAMON DOUGHNUTS

1 small granny smith apple (approx 115 - 120 gram)
200 grams greek yoghurt
2 cups self raising flour



deep fryer.

peel and finely grate the apple

mix flour, apple and yoghurt together. depending on apple, may need a bit more flour

knead dough on floured board till smooth.

roll into balls and deep fry on medium heat until golden brown and cooked through.

roll in cinnamon sugar.

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CHOCOLATE STRAWBERRY AND NUTELLA DOUGHNUTS

1 1/2 cups self raising flour
1 tablespoon cocoa, sifted
175 gram tub strawberry yoghurt

nutella and sugar to serve

mix the flour, cocoa and yoghurt together.

knead till smooth.  roll into 12 balls

deep fry on medium heat till cooked.

roll in sugar.

using a squirt bottle, fill doughnuts with nutella.

serve warm.



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HONEY BUN CAKE

1 packet vanilla cake mix
3/4 cup canola oil
4 eggs
236 ml sour cream

1 cup brown sugar
1 tablespoon cinnamon

preheat oven to 170c

line a 9 x 13 oven proof dish with baking paper.


combine cinnamon and sugar

combine cake mix, oil, eggs and sour cream and whisk by hand till smooth.

pour 1/2 the mix into dish amd sprinkle, evenly with the cinnamon sugar

cover with rest of the mix.

swirl a knife through mix.

cook for 40 minutes or until a skewer comes out clean.

ice.

ICING

2 cups icing sugar
4 tablespoons milk
1 tablespoon vanilla extract

mix all together and ice cake while still warm.  serve warm

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EASIEST LEMON DOUGHNUTS

1 1/2 cups self raising flour
1 tub (150 gm) thick and creamy lemon cream yoghurt


lemon curd and cinnamon sugar to serve

mix the flour and yoghurt together until combined. knead till smooth

roll into 12 even sized balls.

heat oil in fry pan or deep fryer on a medium heat  and cook until nicely browned and cooked inside. if cooking too quickly, turn heat down.

remove from pan/fryer and roll in cinnamon sugar.

using a squirt bottle, fill doughnuts with lemon curd.

serve warm.

NOTE: this recipe is my adaptation from the 2 ingredient dough recipe which is self raising flour and greek yoghurt. same amounts as above.

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SPICY BEEF AND TOMATO SOUP

1 kilo mince steak
2 large onions, diced
2 teaspoons minced garlic
6 maggi beef stock cubes
6 cups water
2 x 400 gram cans diced tomatoes
1 x 850ml can tomato juice
2 tablespoons tomato paste
3 teaspoons Worcestershire sauce
2 tablespoons brown sugar
1 teaspoon dried basil
1 teaspoon chilli powder
4 cups cooked elbow macaroni
salt and pepper to taste

in a large pot, brown mince and drain off liquid.  return mince to pot.

add all other ingredients except for macaroni.

bring to boil then reduce heat and simmer, covered, for 15 mins.  add macaroni and simmer another 5 minutes. remove from heat and serve.

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BOSTON CREAM PIE CUPCAKES..with chocolate ganache

1 packet duncan hines french vanilla cake mix
(or your own recipe)
1 cup thickened cream
1/4 cup icing sugar
1 teaspoon vanilla
1 packet vanilla instant pudding
1/2 cup thickened cream
1/2 cup milk

preheat oven to 180c
line two 12 cup muffin trays with patty pans.

make the cake mix as directed on packet.
distribute mix evenly between the 24 pattypans. cook 15 - 20 mins or until a skewer comes out clean. cool completely.

whip the 1 cup thickened cream with the icing sugar and the vanilla. put aside.

mix the instant pudding with the 1/4 cup of cream and the milk.

fold  the pudding mix into the whipped cream until well combined.

cut cakes in half widthways and pipe or spoon pudding mix evenly on the cake bottoms. cover with tops.

spoon  ganache over tops.



GANACHE

113 grams dark cooking chocolate, broken up
1 big tablespoon golden syrup
1/2 cup thickened cream

in a heatproof bowl over a pot of boiling water, melt the chocolate, cream and golden syrup, stirring until smooth.

cool until thick enough to spread on cakes.

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BANANA FRENCH TOAST.....with chocolate sauce

6 bananas

8 slices white bread

4 eggs

1 cup milk

1 tablespoon sugar

2 teaspoons cinnamon

mash bananas with cinnamon and sugar and divide evenly between 4 slices of bread, leaving a bit of a gap around the edges.

top with other slices of bread to make 4 sandwiches.

mix eggs with milk

dip both sides of sandwich into egg mix

melt butter in frypan and fry sandwiches 3 -4 mins until nicely coloured and warmed through.  turn a couple of times.

serve with whipped cream and chocolate sauce.

CHOCOLATE SAUCE

113 grams dark cooking chocolate
1 tablespoon golden syrup
1 cup thickened cream

in a heatproof bowl over a pot of boiling water, melt all ingredients together, stirring until smooth.


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CHOCOLATE MARSHMALLOW CAKE
with easter eggs for the kids.

1 packet duncan hines devils food cake
(or your own recipe)
2 tablespoons strawberry jam
300 grams white marshmallows
4 tablespoons milk

make the cake as per directions on packet.
cool completely.

slice cake in half widthways and spread the bottom with strawberry jam

in a large heatproof bowl over a pot of boiling water, melt the marshmallows with the milk. stirring continually.

spread the bottom of the cake with the marshmallow, starting in the centre and working outwards, work quickly because the marshmallow will set.

place top of cake on the marshmallow and leave to set completely.

ice.

ICING

250 grams butter softened
3 cups icing sugar
2 tablespoons cocoa, sifted
2 tablespoons milk

with an electric mixer, beat the butter until smooth.

mix the icing sugar and cocoa together then tip half into the butter and beat till combined.

add the milk and the rest of the icing sugar and cocoa mix and beat till well combined.

spread on cake and decorate



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PINEAPPLE CUSTARD REFRIGERATOR CAKE

320 grams sponge finger biscuits
2 cans condensed milk
2 small cans crushed pineapple
1/2 cup lemon juice
1/2 cup custard powder

2 tablespoons sugar
2 teaspoons vanilla essence
600 mls thickened cream
1/2 cup shredded coconut toasted
2 bananas, sliced
1 punnet strawberries, sliced
fresh or canned pineapple chunks

line the bottom of  a 9 x 13 dish with some of the biscuits, cutting to fit.

in a pot, mix together the condensed milk, and lemon juice then the pineapple.

mix in the custard powder.

over a medium heat, stir the mix util thickened.

pour over biscuits.  smooth top. cover with another layer of biscuits, again cutting to fit.

refrigerate for about 30 mins until custard cools.

whip the cream with the sugar and vanilla essence.

cover the top of the biscuits with the cream. refrigerate for at least 6 hours.

when ready to serve, decorate with the coconut, pineapple chunks, sliced bananas and sliced strawberries.

TOASTED COCONUT

use griller on medium heat  or oven on 180C

place coconut on a baking tray and place under the griller,   stir  constantly till desired colour. only takes a minute or so. bit longer in the oven.



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IRISH STEW

1 kilo lamb rump steak, trimmed and cut into chunks
12 large potatoes,peeled and sliced
4 large carrots, peeled and sliced
3 large onions. sliced
3 sticks celery, diced
2 tablespoons cornflour
2 chicken stock cubes
4 - 5 cups water
salt and pepper

preheat oven to 150c

roll lamb in the cornflour, place in bottom of a large, wide, ovenproof lidded pot.

cover the meat with the potatoes, carrots, onions and celery.

pour the water over the vegetables

on stove top, cover pot with lid and bring to boil.

transfer pot to oven

cook 1 1/2 - 2 hours till meat is soft and potatoes are cooked.

check water levels after an hour (add more if needed) and season well with salt and pepper and add crumbled stock cubes at this time.
(should be enough water to almost cover everything.  refer pic)

when ready to serve, thicken with some cornflour mixed with water.


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LAYERED POTATO, EGG AND BACON BAKE

12 medium potatoes, peeled and sliced
2 large onions, sliced
1 heaped teaspoon minced garlic
8 rashers bacon
10 eggs
600 mls thickened cream
salt and pepper
grated  tasty cheese
1 tablespoon oil

jar tomato, onion and garlic spaghetti sauce


preheat  oven to 180 c. lightly grease a 9 x 13 oven proof dish.

in a large fry pan, lightly fry the potato in the oil, till just about cooked. stirring so they don't become too brown.

remove from pan. place half the potato in the dish.

in same pan, saute onion and garlic till onion is translucent.

spread onion evenly over the potato and sprinkle with some salt and a handful of cheese.

remove the rind  and some fat from the bacon and cut rashers in quarters. in the same fry pan, lightly fry bacon until fat is translucent.

spread bacon evenly over the top of the cheese.

cover with the rest of the potato and sprinkle with salt.

in a medium sized bowl, whisk the eggs with the cream and 1 teaspoon of salt and some cracked pepper.

pour over the potatoes and sprinkle with some more grated cheese.

cook for approx. 45 mins or until egg is set.

heat the spaghetti sauce and drizzle over the potato when serving.

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