SWEET AND SALTY LEMON COOKIES

226 grams butter, soft (1 cup)
1 1/2 cups sugar
1 egg
finely grated rind 2 large lemons
1 tablespoon lemon juice
1 teaspoon vanilla
1/2 teaspoon salt
2 1/4 cups self raising flour

extra salt

preheat oven to 180 c. (350 f.) line baking trays with baking paper.

using an electric mixer, cream butter and sugar. add egg and beat
until well combined.

stir in lemon rind, juice and vanilla then stir in flour and salt.

let sit for five minutes to incorporate flavour.

roll dough into walnut sized balls and place on trays. slightly flatten with
a fork then lightly sprinkle with some salt.

cook for 10 - 12 minutes. cool on tray for 5 minutes then remove to
wire rack to cool completely.

drizzle with icing.

ICING

2 cups icing sugar
1 teaspoon butter
lemon juice

mix the icing sugar and butter with enough lemon juice to make
a slightly runny paste.

drizzle over cookies.

GINGERNUT AND LEMON SLICE...no bake

500 grams gingernut biscuits, crushed
1 1/2 cups desiccated coconut
90 grams uncrystallised ginger pieces, chopped small
1 teaspoon ground ginger
1 can condensed milk
120 grams butter, melted

line a swiss roll tin with baking paper

in a large bowl, mix all the ingredients together until well combined.

press evenly across the tin.

ice.

ICING

4 cups icing sugar
1 tablespoons butter
2 teaspoons ground ginger
5 1/2 tablespoons lemon juice approx.

mix the icing sugar, butter and ginger together with
enough lemon juice to make a spreadable paste.

spread icing evenly across biscuit base.

refrigerate till set, about 3 hours.

NOTE: ginger flavour goes through it the longer it sits.

EASY SPICY PUMPKIN, BACON AND SPINACH RAVIOLI

2 packets heinz spicy pumpkin soup of the day
12 rashers shortcut bacon, diced
1 teaspoon chopped garlic
200 mls thickened cream
120 grams baby spinach leaves
salt and pepper to taste

2 packets leggo's roasted pumpkin and feta ravioli

cook the ravioli according to packet directions.

in a large, deep frypan, saute the bacon and garlic
until bacon is just changing colour.

stir in the soup and cream and bring just to the boil.

stir in the spinach until wilted.

add salt and pepper to taste.

serve over ravioli. sprinkle with grated parmesan
cheese.

CRACK APPLES


FILLING

1 kilo apples, peeled weight, thinly sliced
3 tablespoons lemon juice
1 1/2 cups sugar
1 teaspoon cinnamon
1/4 cup cornflour



TOPPING

1 x 650 gram loaf white bread
250 grams butter, melted
3/4 - 1 cup sugar
3 teaspoons cinnamon

125 grams cream cheese, soft
1/2 cup icing sugar


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


in a bowl, mix the apples, lemon juice, sugar, cinnamon and cornflour together.

spread evenly across the bottom of the baking dish. put aside.

mix the cinnamon and sugar together. put aside.

mix the cream cheese and icing sugar together. put aside.

cut the crusts of all the slices of bread (except the ends). evenly spread 1/2 the slices with the cream
cheese mix and top each with the other half. cut each sandwich into three strips.

dip each piece into the butter then into the cinnamon sugar. lay each across the top of the apples in no particular order.

cover with foil and cook for approx. 25 - 30 minutes or until apples are just soft.

remove foil and cook until top is just crunchy.

serve with custard or whipped cream

CAJUN SMASHED POTATOES

12 medium washed potatoes, left whole with skin on

6 tablespoons mayonnaise*
6 tablespoons thickened cream
1 tablespoon tomato ketchup
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 - 1/2 teaspoon red chilli powder (or to taste)

olive oil
salt

cajun seasoning

spring onions, chopped

preheat oven to 180 c. line a large baking tray with baking paper.

boil potatoes until soft. drain and leave to dry in colander for 5 minutes.

place potatoes on tray and squash each one with a potato masher but still leaving in one piece. drizzle each with a little olive oil and a little salt.

cook for approx. 40 minutes or until golden and crispy .

whilst the potatoes are cooking, mix the mayonnaise, cream, ketchup, onion powder, garlic powder and chilli powder together until well combined. put aside.

when the potatoes are ready, remove from oven and sprinkle each with 1/2 - 1 teaspoon cajun seasoning depending on how spicy you would like them.

evenly divide the mayonnaise mix over the top of each potato.

sprinkle with chopped spring onions.  I used chopped fresh basil because the kids wont eat the onion.

serve hot.

* I used praise 99% fat free mayonnaise as it's nice and tangy.

CHOC ORANGE POPPY SEED CAKE MIX COOKIES



1 packet greens temptations chocolate cake
1 packet greens temptations orange poppy seed cake
4 eggs
1 cup canola oil

preheat oven to 180 c. (350 f.) line large baking trays with baking paper.

discard icing from cake mixes.

place each cake mix into a separate bowl. place 2 eggs and 1/2 cup of oil in each bowl.  mix each till well combined.

take 1 teaspoon of each batter and roll into a ball then gently roll both balls together.  ( place on baking tray leaving room to spread. continue making balls with batters.

cook for 9 - 11 minutes until just starting to colour but not brown.

cool on tray for 10 minutes then remove to wire rack to cool completely

store in airtight container.

NOTE: these are soft cookies. If you prefer crunchy, cook for another 3 - 4 minutes.

OATY BANANA MUFFINS

2 eggs
1 1/2 cups milk
2/3 cup canola oil
1 teaspoon vanilla
6 small bananas, mashed

3 cups self raising flour
2 cups rolled oats
1 cup sugar
2 teaspoons bicarb soda
1/2 teaspoon salt

preheat oven to 180c .line 2 x 12 hole muffins tins with patty pans.

in a large bowl, place the eggs, milk oil and vanilla. whisk to combine.

whisk in the bananas.

stir in the flour, oats, sugar, bicarb and salt until just combined.

divide the mixture evenly between the patty pans.

sprinkle tops with a few rolled oats.

cook for approx. 15 - 20 minutes or until a skewer comes out clean.

cool in tins for 5 minutes then remove to wire rack to cool completely.

EASY APPLE CRUMBLE

2 x 770 gram cans pie apple
2 teaspoons ground cinnamon
2 tablespoons sugar

CRUMBLE
1 cup plain flour
3/4 cup brown sugar, packed
3/4 cup rolled oats
3/4 cup shredded coconut
1 tablespoon ground cinnamon
2 teaspoons nutmeg
150 grams butter, melted

preheat oven to 180 c. lightly spray a 9 x 13 baking dish
with cooking spray.

place the apples into the baking dish and stir through the
sugar and cinnamon. put aside.

in a large bowl, mix all the dry crumble ingredients
together.  stir through the butter until well combined and
crumbly.

evenly spread the crumble over the apples.

cook for approx. 35 minutes or until just browned,

serve.

ORANGE CHOC CHIP ROCK CAKES

1 1/2 cups self raising flour
1 level teaspoon baking powder
115 grams butter
165 grams chocolate chips
1/3 cup sugar
finely grated rind 1 orange
2 eggs

preheat oven to 180 c. line a large cookie tray with baking paper.

place flour and baking powder into a large bowl.
add butter and rub in until the mix resembles breadcrumbs.

stir in the chocolate chips, sugar and rind.

add the eggs and stir until everything is well combined.

place mounds of dough onto the baking tray (I used a dessertspoon), leaving space between each mound to allow for spreading.

cook for 15 - 20 minutes or until golden.  remove to wire
rack to cool.

ORANGE CHOC CHIP SCROLLS

DOUGH
150 mls milk
1 1/4 teaspoons instant yeast
1/4 cup sugar
1 egg, lightly beaten
3 tablespoons butter, soft
2 1/2 cups plain flour
1 heaped teaspoon bread improver
1 1/4 teaspoons salt
finely grated rind 1 orange

FILLING
3 tablespoons butter, soft
1/4 cup brown sugar
1 cup choc chips

place the milk, egg, sugar, butter, rind, flour, salt, yeast and bread improver, in this order, (or as recommended for your bread machine) into bread machine. set machine to dough setting. if dough hasn't doubled in size when the machine has finished, just leave it in the machine until it has. mine took 1/2 hour longer.

ALTERNATIVELY... mix the milk with a tablespoon of the sugar and the yeast together and leave for 5 minutes. place into bowl of electric mixer and add the rest of the sugar, egg, rind and butter and beat until smooth.
add the flour and mix till a dough forms. change beaters to dough hook and knead for 10 minutes. cover bowl with plastic, place in a warm spot and let dough rise until doubled in size.

when ready, punch dough down and turn onto a floured board. knead a couple of times.

roll dough into a 38 x 23 cm. (15 x 9 inch) rectangle.

FOR THE FILLING......spread the butter over the dough then sprinkle with the sugar. press lightly into the dough.

sprinkle the choc chips evenly over the sugar.

roll the dough into a tight log, starting on the long side,and cut into 9 equal pieces. place into a large baking dish and cover with a teatowel. let rise until doubled.

heat oven to 180 c (350f) and cook for 15- 20 minutes or until golden and cooked through.

cool completely then ice.

ICING

2 cups icing sugar
2 tablespoons butter, soft
orange juice


mix the icing sugar and butter together with enough orange juice to make a spreadable paste.

spread over scrolls.

serve with butter.

BACON AND CHEESE COB LOAF

1 cob loaf

1 small onion, finely diced
12 rashers shortcut bacon, diced
2 tablespoons fresh chives, chopped
250 grams cream cheese, softened
1 cup shredded tasty cheese
1/2 cup grated cheddar cheese
2/3 cup sour cream
2/3 cup thickened cream
large pinch salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder

1 french stick

preheat oven to 180 c. (350 f.) line a large baking tray with baking paper.

cut the top of the cob loaf.  put aside.  scoop out the bread from the inside of the loaf, leaving a little around the sides and bottom. place onto the tray and put aside.

break up the bread pieces and put aside.

lightly spray a non stick fry pan and cook the bacon and the onion until onion is translucent.  remove from heat.

stir through the chives and cream cheese until well combined.

stir through both the creams then the cheeses, garlic powder, salt and pepper.

pour the mixture into the cob loaf.  place the top and the bread pieces onto the tray around the filled cob loaf.

cook for 20 minutes or until the bread pieces are lightly toasted.

warm the french stick for about 10 minutes then slice and serve on the side with the cob loaf.

NOTE: the cheddar cheese is the one in the box that isn't refrigerated. usually found in the spreads aisle of the supermarket.

BANANA NUTELLA ROLY POLY

2 cups self raising flour
2 tablespoons caster sugar
1/4 teaspoon salt
125 grams cold butter, chopped (4.4 0z)
50 mls milk (1 tablespoon + 1 teaspoon)
50 mls water (1 tablespoon + 1 teaspoon)

2 slightly heaped tablespoons nutella
3 small over ripe bananas, mashed

milk to brush


preheat oven to 180 c. (350 f). line a baking tray with baking paper.

place the flour, sugar and salt into a bowl.  rub in the butter until te mix resembles fine bread crumbs.

stir in the milk then use your hands to bring to a soft dough. turn onto a lightly floured board and knead till smooth.

roll the dough out to a  33 cm. x  23 cm. rectangle (13 inch x 9 inch).

spread the nutella over the dough leaving about  13 mm. (1/2 inch) border.

cover the nutella with the banana.

starting on the long edge, roll the dough up like a swiss roll, tucking in the edge as you go.

place on the baking tray seam side down. brush with some milk.

cook for 30 - 35 minutes until golden and cooked through.

let sit for a couple of minutes then dust with icing sugar and serve with cream or custard.

Note: to make a jam roly poly replace the banana and nutella with 2/3 cup of jam of choice. I used apricot, I drizzled a little warm jam over the top as well.

FRIED MARS BAR WONTONS

20 mini mars bars
40 wonton skins*
1 egg, beaten

canola oil to fry

icing sugar to dust

fill a non stick frypan with about 3 inches of canola oil.
heat on medium heat. I drop a small piece of bread into the oil and when it starts bubbling, the oil is ready.

place 20 of the wrappers on a work surface and place 1 mars bar in the centre of each.

brush the edges of each with the beaten egg.

place another wrapper over each mars bar and firmly press the edges to seal. cover with plastic wrap so they don't dry out.

place 4 wontons at a time into the hot oil and cook, flipping them over until both sides are golden. if cooking too quick, turn the heat down a little.

use a slotted spoon to remove from pan and drain onto paper towel.

dust with icing sugar and serve straight away.

*I used shanghai wonton skins from woolworths, 40 in packet.

LEMON CURD HAND PIES

3 sheets frozen shortcrust pastry, thawed*
lemon curd

1 egg
1 tablespoon water

3 tablespoons icing sugar
lemon juice


preheat oven to 190 c.(375 f.) line a large baking tray
with baking paper.

beat the egg and the water together until well combined.
put aside.

using a 70 mm (2 3/4 inch) round cutter, cut out 9 circles
from each sheet of pastry. remove excess dough.

place a slightly heaped teaspoon of lemon curd in the
centre of half of the circles.  brush the edges of each
filled circle with the egg and top with another circle.

crimp edges with a fork.

place the pies onto the tray and brush with the egg.

cut a couple of small slits in the centre of each.

cook for approx. 18 minutes or until golden.

place pies onto a wire rack to cool. drizzle with icing.

ICING

3 heaped tablespoons icing sugar
lemon juice

mix the icing sugar together with enough lemon juice to
make a drizzle.  use a teaspoon to drizzle over pies.

* I only made this amount. use the whole packet of pastry
if desired. adjust the amount of icing as needed.

I also made some pies filled with nutella and some with
jam. I dusted these with icing sugar.

TRIPLE CHOC MAYONNAISE MUFFINS

2 cups self raising flour
1 cup sugar
1 teaspoons bicarb soda
1/2 teaspoon salt
3 tablespoons cocoa, sifted
1 cup whole egg mayonnaise
1 teaspoon vanilla
1 cup water
100 grams white choc bits
100 grams milk choc bits

preheat oven to 180 c. (350 f.) line 2 x 12 hole muffin
tins with 16 paper patty pans.

place all ingredients into a bowl and using an electric
mixer, beat until well combined.

stir in chocolate bits.

3/4 fill patty pans and cook for 18-20 minutes or until a
skewer comes out clean.

cool in tin for 5 minutes then remove to wire rack to cool
completely.

dust with icing sugar to serve.

BANANA NUT MUFFINS

4 over ripe bananas, mashed
2 eggs
1 cup brown sugar
3/4 cup canola oil
1 teaspoon vanilla
2 cups self raising flour
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon bicarb soda
1/2 cup chopped walnuts

preheat oven to 190 c. (375 f.) line 2 x 12 hole muffin
tins with 18 paper patty pans.

using an electric mixer, beat the bananas, eggs, sugar,
oil and vanilla together until well combined.

on low speed, beat in the flour, salt, bicarb soda and
cinnamon until just combined.

stir in the walnuts.

3/4 fill the patty pans and cook for approx. 18 - 20
minutes or until a skewer comes out clean.

cool in tin for 5 minutes then remove to wire rack to cool completely.

LEMON BLUEBERRY SLICE

1 packet greens lemon cake mix*
1 cup shredded coconut
125 grams butter, melted

500 grams frozen blueberries

300 mls sour cream
1 egg
finely grated rind 1 lemon
2 tablespoons caster sugar

preheat oven to 180 c.  line a swiss roll/lamington tray with baking paper.



mix the cake mix (put the icing packet aside for later), coconut and butter together until well combined. press into bottom of tin.

cook for approx. 15 minutes or until just golden. cool for 10 minutes.

using a spoon, mix the sour cream, egg, rind and caster sugar together until well combined.

place the blueberries evenly over the base then pour the sour cream mixture evenly over the blueberries.

cook for approx. 20 minutes or until the cream is set.

cool in the tin then refrigerate until cold.

cut into squares and dust with the icing sugar from the cake packet to serve.

*if you can't get a greens brand lemon cake, any 340 gram lemon cake mix will do. dust with normal icing sugar.

MICROWAVE LEMON CHEESECAKE
(no cheese actually involved)


1 packet (250 grams) gingernut biscuits, crushed
80 grams butter, melted

1 kilo tub greek yoghurt (approx. 4 cups)
1 tin condensed milk
finely grated rind 3 lemons

line bottom and sides of 23 cm. (9 inch) spring form tin.

mix the biscuits and butter together until well combined
then press into bottom and a little up the sides of the
tin. refrigerate for 1/2 hour.

in a microwave bowl, whisk the yoghurt, condensed milk and
lemon rind together until well combined.

heat in the microwave for 2 minutes then remove and
quickly mix. microwave for another 2 minutes.

pour mixture over base and refrigerate till set. at least 6 hours or overnight.

top as desired.

I used duncan hines blueberry pie filling.

ORANGE CHOC CHIP MUFFINS.....with orange pieces

2 eggs
1/3 cup canola oil
1/2 cup milk
1/2 cup sour cream
1/2 teaspoon vanilla

3/4 cup sugar
finely grated rind 1 large orange

1 3/4 cups self raising flour
pinch salt
200 grams cadbury chocolate chips (7 oz)
1/2 cup diced orange segments, remove excess pith

preheat oven to 180 c (350 f.) line 2 muffin tins with
paper patty pans.

in a bowl, whisk the eggs, oil. milk. sour cream and
vanilla together until well combined.

whisk in sugar and rind.

stir in the flour and salt then the chocolate chips.

lightly stir in the diced orange.

spoon mixture into the patty pans, 3/4 full.

cook for 15 - 20 mins or until golden and a skewer comes
out clean.

cool in tin for 5 minutes then remove to wire rack to cool
completely.

dust with icing sugar to serve. 

If you like the chocolate melted,  lightly warm in the
microwave to serve.

INDIAN CHICKEN CURRY....nice and spicy

1 kilo chicken breast, diced (2 lb)

MARINADE

2 inches fresh ginger, peeled
2 green chillies, deseeded and chopped in half
4 teaspoons minced garlic
4 tablespoons greek yoghurt
4 teaspoons cornflour

1 teaspoon ground coriander
2 teaspoons sweet paprika
1 teaspoon chilli powder
1 teaspoon garam masala
1/2 teaspoon ground cinnamon
1/4 teaspoon saffron powder
1/2 teaspoon salt

place the ginger, green chillies, garlic, yoghurt and

cornflour into a blender and blitz to a smooth paste.

place in a large bowl and stir in the rest of the marinade

ingredients. stir in the chicken until well coated. cover

bowl with plastic wrap and let marinate for 3 hours.

SAUCE

100 grams butter (7 tablespoons)
20 cardamon pods
3 cinnamon sticks
16 cloves
1 medium onion,
2 inches fresh ginger, peeled
3 green chillies, deseeded
3 teaspoon smokey paprika
1 1/2 teaspoons garam masala
2 teaspoons coriander powder
3/4 cup tomato puree
2 tablespoons tomato paste
450 mls thickened cream
4 teaspoons honey
2 tablespoons chopped coriander

greek yoghurt to garnish

in a non stick fry pan, saute the chicken until cooked
through and brown. put aside.

blitz the onion, ginger and chillies. put aside.

in a large pot, melt the butter. add the cardamon pods,
cinnamon sticks and cloves and fry for 20 seconds. add the
onion, ginger and chillies and cook until onion is
translucent.

remove the cardamon pods, cinnamon and cloves. discard.

add the paprika, garam masala, coriander powder, tomato
puree and tomato paste.  stir until well combined. still stirring, cook for 1 minute.  stir in the cream and the honey.

add the chicken to the pot and stir well to coat. bring to
boil on medium heat then reduce heat and simmer for 10
minutes.

stir through the coriander.

serve and top with greek yoghurt.

EASIEST APPLE PIE

1 kilo apples, peeled and roughly chopped (2 lb)
2 tablespoons sugar
1 tablespoon cinnamon

340 grams butter (1 1/2 cups)
2 cups sugar
2 cups plain flour
2 teaspoons salt
2 eggs, lightly beaten
1 teaspoon vanilla

preheat oven to 180 c. (350 f.) lightly grease a 9 x 13 baking dish.

place the apples evenly across the bottom of the baking
dish. sprinkle with the cinnamon and sugar. put aside.

in a medium pot, over medium heat, melt the butter. remove
from heat and stir in the sugar. stir in the flour and salt  until well combined  then the eggs until well
combined.

pour the mixture evenly over the apples.

cook for approx. 50 - 60 minutes or until top is golden.

lightly dust with icing sugar to serve.

serve with whipped cream.

BANANA AND COCONUT MAYONNAISE CAKE

4 small very ripe bananas, mashed
1 cup whole egg mayonnaise
1 teaspoon vanilla
1 cup sugar
1 cup water

2 cups self raising flour
1 teaspoons bicarb soda
1/2 teaspoon salt
1 cup desiccated coconut
2 teaspoons cinnamon


preheat oven to 180 c. (350 f.) line bottom and grease and
flour sides of 23 cm (9 inch) spring form tin.

place the bananas, mayonnaise, sugar, water and vanilla  into a bowl. stir to combine.  using an electric mixer, beat in the flour, salt, bicarb soda, cinnamon and coconut until well combined.

pour into tin and cook for 50 - 60 minutes or until a skewer comes out clean.

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

ice.

ICING

3 cups icing sugar
1 tablespoon butter
3 tablespoons lemon juice
1 tablespoon milk

mix all together until well combined. spread over cake.
decorate as desired. I used shredded coconut.

EASY MANGO CHICKEN CURRY


1 kilo chicken breast, diced
4 medium carrots, sliced
8 medium potatoes, quartered
2 teaspoons onion powder
1 teaspoon minced garlic

1 1/2 cups mango nectar
1 can + 1/2 cup coconut cream
2 teaspoons mango chutney
6 teaspoons curry powder, or to taste
200 grams canned sliced mango, sliced

salt and pepper to taste



in a large, deep fry pan/pot, on medium heat, cook the chicken until colour changes. drain and put aside.

while the chicken is cooking, boil the carrot and potato
until just soft. drain and put aside.

in the same pot, heat the coconut cream and nectar. stir in the curry powder, onion salt and chutney. bring to the boil and add back the chicken and vegetables.

bring back to boil then lower heat and simmer for 10 minutes, stirring occasionally.

turn off heat and stir in the mango pieces then salt and pepper to taste.

serve over boiled rice.

JAMAICAN GINGER CAKE...with apple

3 cups self raising flour
1 teaspoon bicarb soda
2 teaspoons ground ginger
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon allspice
pinch salt

226 grams butter, soft (1 cup)
1 cup sugar
2 eggs
1 heaped teaspoon grated fresh ginger
1 teaspoon vanilla

1/2 cup molasses
1 cup hot water

2 granny smith apples, peeled and diced small


preheat oven to 180 c. (350 f.) line bottom and grease and
flour sides of 23 cm (9 inch) spring form tin.

mix the flour, bicarb soda, ground ginger, cinnamon, nutmeg,
allspice and salt together. put aside.

dissolve the molasses in the hot water. put aside.

using an electric mixer, cream the butter and sugar. add eggs
one at a time, beating well after each addition.

beat in the fresh ginger and vanilla until combined.

beat in half the flour then half the molasses then the rest
of the flour and molasses.

stir in the apples.

pour into tin.

cook for approx.  65 minutes or until a skewer comes out
clean.

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

dust with icing sugar to serve.

IRISH TEA CAKE

113 grams butter (1/2 cup)
1 cup sugar
2 eggs
2 teaspoons vanilla
1 3/4 cups self raising flour
1/2 teaspoon salt
1/2 cup milk

preheat oven to 180 c. (350 f.) line bottom and grease and
flour sides of 23 cm. (9 inch) spring form tin.

using an electric mixer, cream butter and sugar. add eggs
one at a time beating well after each addition. beat in
vanilla.

fold in the flour and salt then stir in the milk until
well combined.

spoon mix into tin.

cook for approx. 35 - 40 minutes or until a skewer comes
out clean.

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

dust with icing sugar mixed with a little cinnamon.

serve with butter and jam.

SZECHUAN CHICKEN

1 1/2 kilo chicken breast, diced (3.30 lb)
1 red capsicum, sliced
1 green capsicum, sliced
1 bunch spring onions, chopped (not the hollow green bits)
2 cups frozen julienne carrots, thawed


SAUCE
1/2 cup soy sauce
1 1/2 cups water
2 teaspoons chopped garlic
2 teaspoons crushed chillies (store bought jar)
35 grams fresh ginger, grated (1.25 ounces)
4 tablespoons cornflour
3 teaspoons sugar

salt and pepper to taste

in a large jug, mix the sauce ingredients together. put aside.

in a large, deep fry pan, saute chicken in 2 tablespoons oil
until cooked through.  drain and put aside.

in the same fry pan, in 1 tablespoon oil, saute the capsicum
for a couple of minutes, stirring, then add the spring onion,
carrots and corn. cook, stirring until carrots are tender.

add the chicken back to the pan. increase heat and add the
sauce. stir until sauce boils and thickens. add salt and pepper.
simmer 1 minute.

serve over boiled rice.

PESTO CHICKEN with chorizo, cherry tomatoes and chillies

1 kilo chicken breast fillets, diced
1 red onion, diced
1 french shallot, diced
2 teaspoon minced garlic
2 chorizo sausages, sliced
2 red chillies, deseeded and diced
1 punnet cherry tomatoes, sliced into halves
900 mls thickened cream
2 x jars basil pesto
salt and pepper to taste

spray a large, deep fry pan with cooking spray.  saute chicken until colour changes. drain and put aside.

spray the same fry pan with cooking spray and saute the onion, shallot and chorizo, stirring,  until chorizo is just brown. stir in the garlic.

add back the chicken then the cream and pesto.  bring to the boil then reduce heat and simmer for 10 minutes.  add the tomatoes and salt and pepper and simmer another 5 minutes.

serve over pasta of choice.

AGNOLOTTI WITH SPICY TOMATO AND BACON SAUCE

1 small red capsicum, diced
1 small green capsicum, diced
1 small onion, diced
4 heaped teaspoons minced garlic
8 rashers short cut bacon, diced
2 x 400 gram cans diced tomatoes
1 x 400 gram can champignons, pieces and stems
1 jar dolmio spicy peppers sauce
1/2 teaspoon chilli powder or to taste
salt to taste

2 x  packets agnolotti pasta*

liberally spray a large frypan with cooking spray.  saute
capsicum and onion until onion is translucent.

add garlic and bacon and saute until bacon is just browning.

add tomatoes, spicy pepper sauce, champignons and garlic.

cook on medium heat for 10 minutes, stirring occasionally.
 
cook pasta according to directions on packet.

serve over pasta.

*I used leggo's fresh italian style sausage agnolotti.

this will serve 6 - 8 people.

WARM POTATO SALAD WITH BACON AND BASIL

1 1/2 kilo potatoes, chopped
1 1/2 cups frozen peas and corn
1 small onion, finely diced
8 rashers short cut bacon, cooked and diced
1 1/4 cups whole egg mayo
1 cup fresh basil, chopped
salt and pepper to taste

boil potatoes in salted water until tender. drain and place into a large bowl.  add onion.

boil peas and corn in salted water until just tender. drain and add to potatoes.

add the bacon and basil.

stir the mayo through until potatoes are coated.

add salt and pepper.

serve while potatoes are still warm.

CHOCOLATE MAYONNAISE CAKE


2 cups self raising flour
1 cup sugar
1 teaspoons bicarb soda
1/2 teaspoon salt
3 tablespoons cocoa, sifted
1 cup whole egg mayonnaise
1 teaspoon vanilla
1 cup water.

preheat oven to 180 c. (350 f.)  line bottom and grease and
flour sides of 23 cm (9 inch) cake tin.

place all ingredients into a bowl and using an electric
mixer, beat until well combined.

pour into tin and cook for 45 - 50 minutes or until a skewer
comes out clean.

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

ice and decorate as desired.

POTATO SCONES

with easy blackberry jam



3 cups self raising flour
1 teaspoon salt
2 teaspoons sugar
4 1/2 tablespoons cold butter
1 1/2 cups mashed potato (mashed with milk and butter)
1/2 cup milk
1 egg

preheat oven to 200 c. (400 f.) line a large baking tray with
baking paper.

in a large bowl, combine the flour, salt and sugar. rub in
butter until mixture resembles coarse bread crumbs.

combine potato, milk and egg. stir into flour mixture until a
soft dough forms. add a little more milk (or flour) if needed.

turn onto a floured board and knead gently. Gently pat out
dough to about 2 cm. thick (3/4 inch).

using a scone cutter, cut out rounds, roll excess dough into
a ball and flatten out to 2 cm. again. cut out more rounds.  continue.

cook for 20 - 25 minutes or until golden brown.

I served them with easy homemade blackberry jam.

JAM

250 grams frozen blackberries
1 cup caster sugar
1 tablespoon lemon juice.

sterilize 1 x 300 ml jar and metal lid.(10.5 oz)

place a saucer or small plate into the freezer.

place all ingredients into a small saucepan. stir on low heat
until sugar is dissolved then raise heat to medium. still
stirring, bring to boil and cook for 10 minutes. remove from
heat.

remove saucer from freezer and drop a spoonful of jam onto
it. leave for a couple of minutes. turn saucer upside down.
if jam stays put, it's ready. if it doesn't, place saucer
back in freezer, place pot back on stove and boil the jam for
another minute or so. retest.

place hot jam into HOT sterilized jar. put lids on straight
away. turn jar upside down which creates a seal.
cool completely.

TO STERILIZE JAR...preheat oven to 100 c. (210 f.)
wash jar and lid in hot soapy water. rinse with hot water.
place jar and lid upside down in the oven for at least 20
minutes. only remove when jam is ready.

LEMON PIKELETS

1 1/2 cups self raising flour
finely grated rind small lemon
1 tablespoon sugar
1 egg
1 3/4 cups milk
pinch salt


using an electric mixer, beat the flour, sugar, rind, egg, salt and 1 1/2 cups milk together until well combined.

cover bowl and let sit in a cool place for about 30 minutes so the lemon flavour has time to infuse.

when ready, using the electric mixer, beat in the other 1/4 cup of milk.

heat  a fry pan or griddle on medium heat. spray lightly with cooking spray or grease with butter.  spoon  1 1/2 - 2 tablespoons batter to form a circle. continue to spoon batter until the fry pan or griddle is reasonable full, leaving enough space to be able to flip.

once bubbles have formed on top and the bottoms are brown, flip each pikelet. cook till golden. remove from heat and place on wire rack. continue with rest of batter.

if browning too fast, lower heat.

serve warm or cold.

I used the really easy raspberry jam (recipe under this one)
and cream to serve.

REALLY EASY RASPBERRY JAM

250 grams frozen raspberries (8 oz)
1 cup caster sugar
1 tablespoon lemon juice

sterilize 1 x 300 ml jar and metal lid.(10.5 oz)

place a saucer or small plate into the freezer.

place all ingredients into a small saucepan. stir on low heat until sugar is dissolved then raise heat to medium. still stirring, bring to boil and cook for 10 minutes. remove from heat. 

remove saucer from freezer and drop a spoonful of jam onto it. leave for a couple of minutes.  turn saucer upside down. if jam stays put, it's ready.  if it doesn't, place saucer back in freezer, place pot back on stove and boil the jam for another minute or so. retest.

place hot jam into HOT sterilized jar. put lids on straight away. turn jar upside down which creates a seal.

cool completely.

TO STERILIZE JAR...preheat oven to 100 c. (210 f.)
wash jar and lid in hot soapy water. rinse with hot water.
place jar and lid upside down in the oven for at least 20 minutes. only remove when jam is ready.

CHOCOLATE PEANUT BUTTER BANANA BREAD

3 medium bananas, very ripe, mashed
1/3 cup smooth peanut butter
1/2 cup canola oil
1 cup sugar
2 eggs
1/2 cup milk
1 3/4 cups self raising flour
1/2 cup cocoa, sifted
1 teaspoon bicarb soda

preheat oven to 180 c. (350 f.)  line bottom and grease and flour sides of a large loaf tin.

in a large bowl, place the bananas, peanut butter, oil, sugar, eggs and milk.  using a spoon, mix until well combined.

fold in the flour, cocoa and bicarb soda until well combined.

pour into tin.

cook for approx 50 minutes or until a skewer comes out clean.

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

serve as is or toasted in a sandwich press or under the griller. slather with butter.