PEPPERMINT CRISP TRUFFLES

1 packet milk arrowroot biscuits

3 peppermint crisps, chilled

2 tablespoons cocoa

1 can condensed milk

1/2 teaspoon peppermint essence

coconut to roll

green food colour, optional.

blitz or crush the biscuits to fine crumbs. place in a large bowl.

use a rolling pin to finely crush the peppermint crisp (leave them in the packets to crush) then add to the biscuits.  add the cocoa.

stir in the condensed milk and peppermint essence until well combined.

roll heaped teaspoons of mix into balls and roll in coconut (add green colour to coconut if desired).

place in airtight container and refrigerate.

remove required amount from refrigerat about 15 minutes before serving.

 

TROPICAL FRUIT CAKE

1 cup sugar

1 cup pineapple juice

400 gram packet chunky tropical dried fruit (from woolies)

1 teaspoon bi-carb soda

1 teaspoon mixed spice

125 grams butter, soft

2 cups self raising flour

2 eggs, beaten

1/4 cup canola oil

preheat oven to 160 c. grease and line bottom and sides of 23 cm. springform tin.

place sugar, juice, dried fruit, butter, bicarb soda and mixed spice into a medium sized saucepan.

place over medium heat and bring to boil, stirring occasionally.

remove from heat and allow to cool.

stir in flour and eggs then the oil.

pour into tin.

cook for 50 - 60 minutes or until a skewer comes out clean.

cool in tin for five minutes then tip out onto wire rack. cool completely.

 

LEMON AND GINGER RIPPLE CAKE

1 packet gingernut biscuits

350 mls thickened cream

3 tablespoons icing sugar

250 grams marscapone

1 teaspoon lemon extract

finely grated rind 2 lemons

1/4 cup finely diced uncrystallised ginger

in a large bowl. whip the cream and icing sugar to soft peaks.

beat in the marscapone, rind, extract and ginger to stiff peaks.

spread the bottom of a recrtangle dish with a little cream mix.

sandwich together 7 gingernut biscuits with 1 slightly heaped teaspoon of the cream mix, leaving the outside ends bare. lay 4 rows across the tray on the shortest side.

so that when you cut you get the ripples.

spread the rest of the cream over the top and sides of the rows making sure thery are well covered.

crush the last gingernut biscuit and sprinkle over the top.

cover the cake with some baking paper (so the cream doesn't stick) then some foil.

refrigerate for at least 24 hours so the biscuits soften.

when ready to serve, decorate with some mixed berries.

 

ORANGE, APPLE AND DATE SCONES...with orange glaze

1 small granny smith apple, peeled, cored, small diced

1/2 cup chopped dates

finely grated rind 1 orange

1/2 cup butter, cold (113 grams)

1 1/3 cups buttermilk

1 egg

3 1/2 - 4 cups self raising flour

2 1/2 tablespoons sugar

preheat oven to 200 c. (180 c fanforced) line a baking tray with baking paper. I used a pizza tray.

place the 3 1/2 cups flour, sugar and rind into a large bowl. rub or cut in the butter.

add the apple and dates, separating any date pieces that are stuck together. stir to coat with the flour.

add the buttermilk and egg, stirring to combine. if too wet add the rest of the flour.

tip onto a well floured board. knead lightly, incorporate more flour if needed.  shape into a ball.

place dough onto tray and press out to a circle 2 cm. thick.

cut into 8 wedges using a pizza cutter or sharp knife coated in flour.

brush top with milk.

cook for approx. 20 minutes until golden and hollow sounding when tapped.

cool for 5 minutes then brush with glaze.

serve warm or cold with butter.

GLAZE

1/2 cup icing sugar

orange juice.

mix the icing sugar with enough orange juice to make a spreadable, brushable paste. about as thick as thickened cream.

 

CHEESY SODA BREAD

3 1/2 cups plain flour

1 cup rolled oats

1 teaspoon bicarb soda

1 teaspoon salt

2 tablespoons butter, cold

1 1/4 cups shredded tasty cheese

1/4 cup grated extra sharp parmesan cheese

2 cups buttermilk

preheat oven to 200c. (180 c. fan forced) line a baking tray with baking paper.

in a large bowl, mix the flour, oats, bicarb soda and salt tpgether.

rub in the butter.

stir in the cheese then the buttermilk.

bring dough together then turn onto a flour board.

knead, gently a couple of times, incorporating a little more flour if too sticky. then place on baking tray.

press out to a 20 cm. (8 inch) circle. cut a deep cross in the top.

cook for 30 - 35 minutes until golden and sounds hollow when tapped on the bottom.

move to a wire rack to cool. 

eat warm or cold with butter. can be placed under a griller to toast.

 

UPSIDE DOWN PINEAPPLE AND BANANA CAKE DESSERT

75 grams butter, melted

2/3 cup brown sugar

3 bananas, pureed

1/3 cup oil

1/2 cup buttermilk

3/4 cup brown sugar

1/4 cup white sugar

1 teaspoon vanilla

2 eggs

1 1/2 cups self raising flour

1/2 teaspoon bicarb soda

pinch salt

1 teaspoon cinnamon

1 435 gram can dole pineapple chunks

preheat oven to 180 c. (160 c. fan forced) line base and a bit of the sides, then grease and flour the rest of the sides of a 23 cm. (9 inch) springform tin.

mix the melted butter and 2/3 cup brown sugar together. put aside.

in a large bowl, stir together the banana, oil, buttermilk, sugars, vanilla and eggs together.

stir in the flour, bicarb soda, salt and cinnamon.

pour the butter/sugar mix into the base of the tin then cover with the pineapple chunks.

pour over the cake batter.

cook for approx. 45 minutes until browned and a skewer comes out clean.

cool in tin for 10 minutes then turn out onto a plate, bottom up.

serve warm with custard.

 

CHOCOLATE TRUFFLES 3 WAYS 

                 ..........................

LEMON, WHITE CHOCOLATE AND COCONUT TRUFFLES

1 cup white chocolate chips

1/4 cup butter (57 grams)

finely grated rind of 1 lemon

3 tablespoons thickened cream

1/2 teaspoon lemon extract

2 drops yellow food colour

1/2 cup dessicated coconut

1 tablespoon icing sugar

place the chocolate into a medium sized bowl. put aside. 

in a small pot, over low heat, melt the butter with the lemon rind.  stir in the cream and bring almost to the boil.

pour the cream mix over the chocolate and add the extract and colour. stir until the chocolate is melted and smooth.

refrigerate until firm about 45 minutes.

mix the icing sugar and coconut together until well combined.

roll heaped teaspoons of mix into balls then roll in the coconut to coat.

refrigerate again till firm before serving.

keep refrigerated.

makes approx. 15

MILK CHOCOLATE PEPPERMINT TRUFFLES

1 cup milk chocolate chips

1/4 cup butter (57 grams)

3 tablespoons thickened cream

1 teaspoon peppermint extract

2 tablespoons cocoa

1 tablespoon icing sugar

place the chocolate into a medium bowl. put aside.

in a small pot over low heat, melt the butter. stir in the cream and bring to just below boiling.

pour over the chocolate. add the peppermint extract and stir until the chocolate is melted and smooth.

refrigerate till firm.

mix the cocoa and icing sugar together until well combined.

roll heaped teaspoonfuls of mix into balls and roll in the cocoa.

refrigerate again till firm before serving.

keep refrigerated. 

DARK CHOCOLATE ORANGE TRUFFLES

1 cup dark chocolate chips

1/4 cup butter (57 grams)

finely grated rind of 1 orange

3 tablespoons thickened cream

1/2 cup dessicated coconut

1 tablespoon icing sugar

orange food colour, optional

place the chocolate into a medium sized bowl. put aside. 

in a small pot, over low heat, melt the butter with the orange rind.  stir in the cream and bring almost to the boil.

pour the cream mix over the chocolate. stir until the chocolate is melted and smooth.

refrigerate until firm about 45 minutes.

mix the icing sugar, coconut and colour together

roll heaped teaspoons of mix into balls then roll in the coconut.

refrigerate again until firm before serving.

keep refrigerated.

 

CREAM PUFF CAKE

4 sheets puff pastry, thawed

400 mls thickened cream

250 grams marscapone

icing sugar to taste

12 tablespoons mixed berry jam

granulated nuts or slivered almonds, optional

preheat oven to 180 c. (350 f.) line 2 baking trays with baking paper.

using the sides of a 23 cm ( 9 inch) springform tin.....place the sides onto a sheet of pastry and using a sharp knife, trace around the edges to form a circle. repeat with another sheet of pastry.

brush 1 circle with some milk and place the other circle on top. press to seal. place on baking tray.

poke some holes around the pastry with a fork then brush with milk.

bake for approx. 20 minutes until golden. cool completely.

cut the other 2 pieces of pastry into circles then join together as before. place on a tray and cut the circle into 12 even pieces.

brush with milk and sprinkle with a little sugar.

cook for approx 20 minutes until golden. cool completely.

whip the cream and icing sugar to soft peaks then add the  marscapone beating to stiff peaks.

join the springform tin together and place the whole circle of pastry into the base. flatten if puffed. spread with 6 tablespoons of jam.

tip in all the marscapone cream and level to sides. cover with plastic wrap and refrigerate for an hour.

when ready, carefully spread another 6 tablespoons jam over the cream.

top with the 12 pieces of pastry.

place some nuts around the sides if desired.

dust with icing sugar to serve.

 

4 INGREDIENT BAILEYS FRUITCAKE

1kg mixed dried fruit

400g tin condensed milk

3/4 cup Baileys Irish cream

2 cups self-raising flour

in a large bowl, combine dried fruit, condensed milk, Baileys and 1/2 cup water. mix well, cover and refrigerate overnight.

remove from the fridge and stir well, allowing it to come to room temperature.

preheat oven to 150 C.line base and grease and flour sides of  a 23 cm. (9 inch) round springform tin.

fold flour through soaked fruit. 

pour into tin and smooth the top. cook for approx.2 hours until a skewer comes out clean.

check at 1 1/2 hours. cover with foil if browning to quickly

(mine cooked in 1 1/2).

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

recipe from australia's best recipes.

NOTE: the recipe didn't say whether the oven temp was also for fan forced.  afterreading reviews, I cooked mine at 150 c no fan then turned the fan on for the last 1/2 hour.

this is a dense, fruity cake.

 

CARROT AND BANANA CAKE....with a touch of orange

3/4 cup canola oil

1/3 cup sour cream

1/4 cup orange juice

4 eggs

3 medium carrots, blitzed fine or grated

2 small over ripe bananas, blitzed to a puree (or well mashed)

2 cups self raising flour

1/1/2 cups brown sugar, packed

2 teaspoons cinnamon

1 teaspoon mixed spice

1 cup chopped walnuts

crushed walnuts to sprinkle

preheat oven to 180 c. (160 c fanforced) 350 f.

line base and grease and flour sides of a 23 cm. (9 inch springform tin).

place the oil, sour cream, orange juice and eggs into a large bOwl. stir to combine.

stir in the banana and carrot until well combined.

stir in the sugar, flour and spices until well combined.

stir in the walnuts.

pour into tin and cook for 60 - 65 minutes or until  a skewer comes out clean.

cool in tin.

ice.

ICING

1/4 cup butter, soft (57 grams)

125 grams cream cheese, soft

1 tablespoon orange juice

1 3/4 - 2 cups icing sugar

in a medium sized bowl, using an electric mixer, beat together the cream cheese and butter until well combined.

beat in the orange juice then 1 3/4 cups icing sugar. add a bit more icing sugar if not thick enough.

spread over cake.

sprinkle with some crushed walnuts if desired.

 

CREAMY JELLY SLICE

250 gram packet scotch finger biscuits**, crushed

100 - 125 grams butter, melted

1 packet lemon jelly crystals

125 mls boiling water

1 packet orange jelly crystals

125 mls boiling water

2 x 250 gram blocks cream cheese, soft

1 packet lime jelly crystals

1 teaspoon gelatin

grease and line an 18 x 28 cm slice tin with baking paper, (or 17.5 x 28 cm pyrex dish, leaving enough overhang to lift out.

mix the crushed biscuits and 100 grams butter together until well combined. if too dry add more butter. (amount dependant on type of biscuits used) press into the base of the tin. refrigerate while making the filling.

make up the lemon jelly with the water, stirring until dissolved. put aside.

in a blender, process one block of the cream cheese till smooth. gradually add in the lemon jelly and mix until well combined.

pour this into a bowl and put aside.

wash out the blender and repeat with the orange jelly.

pour the lemon mix into the centre of the biscuit base following  with the orange jelly, pouring into the centre of the lemon.

swirl the mixture with a knife or end of a wooden spoon to get a marble effect.

refrigerate until set.

when the filling is set...place the green jelly and gelatin into a bowl and make up according to box directions. cool.

pour over the filling and refrigerate till set.

when ready to serve, carefully remove from tin and cut into pieces.

keep refrigerated.

NOTE: if you like a more citrus flavour, add finely grated rind of one small orange to the orange mix and one lemon to the lemon mix.

**can use any plain biscuits like marie or milk arrowroot.

CAN ALSO USE ANY FLAVOUR JELLY YOU LIKE.

 

BANANA, HONEY AND WALNUT LOAF

4 small bananas, mashed

2 large eggs

1/2 cup honey

1 teaspoon vanilla

2/3 cup canola oil

1/4 cup brown sugar, packed

2 cups self raising flour

1/2 teaspoon salt

1/2 teaspoon bicarb soda

1 teaspoon cinnamon

3/4 cup chopped walnuts

preheat oven to 180 c. (160 c. fanforced) 350 f.

line base and grease and flour sides of a loaf tin.

in a large bowl, place the bananas, eggs, honey, vanilla, oil and sugar. mix unti well combined.

stir in the flour, salt, bicarb and cinnamon until well combined.

stir in the walnuts.

cook for 50 - 55 minutes or until golden and a skewer comes out clean. cover top with foil if browning too fast.

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

serve with butter.

 

BAKED APPLE SAUCE DONUTS...with cinnamon glaze

1/2 cup  butter, soft (113 grams)

1/2 cup brown sugar, packed

1 egg 

1 1/4 cups apple sauce 

2 cups self raising flour

1/2 tsp baking powder

1 heaped teaspoon cinnamon

preheat oven to 160 c. (325 f.)  spray silicone donut trays with baking spray or grease and flour metal ones. makes 12 - 15 donuts depending on the size of the trays.

in a large bowl, using an electric mixer,cream the butter and sugar.

add the egg, apple sauce and cinnamon and beat until well combined. (will look a bit curdled)

stir in the flour and baking powder until just combined.

pipe or spoon batter into trays.

cook for approx. 10 minutes or until donuts spring back to touch.

remove from tray and let cool for a couple of minutes then glaze.

GLAZE

1 cup icing sugar

1 teaspoon vanilla

1 teaspoon cinnamon

2 1/2 tablespoons approx. milk

mix the icing sugar, vanilla and cinnamon together with enough milk to make a just runny paste.

 

ITALIAN APPLE CAKE

1 1/2 cups self raising flour

1/4 teaspoon salt

1/4 cup + 1 1/2 tablespoons cornflour

1/4 teaspoon bicarb soda

3 large eggs (room temperature)

3/4 cup sugar

1 x 250 gram tub mascarpone (room temperature)

2 1/2 tablespoons canola oil

1/2 teaspoon vanilla

3 granny smith apples

2 tablespoons extra sugar

preheat oven to 170 c. (340 f.) line base and grease 

and flour sides of a 23 cm. (9 inch) springform tin.

peel and core the apples then cut 1 1/2  apples into a medium sized dice and the other  1 1/2 apples into thin slices. put aside.

in a large bowl, using an electric mixer, beat the eggs and sugar until creamy. add in the marscapone and beat until well combined.

gently stir in the flours, salt and bicarb soda then stir in the oil and vanilla.

fold in the diced apple.

spoon the batter into the tin and level to the sides.

top with the sliced apple and sprinkle with the extra sugar.

cook for 45 - 50 minutes or until golden and 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.

 

VERY LEMON MERINGUE TRIFLE....with berries

1 lemon jelly

1 cup boiling water

1/2 cup lemon juice 

1/2 cup cold water

1 double sponge from woolworths

150 mls limoncello

1 tub barkers lemon curd (400 grams)

1 punnet strawberries, hulled and roughly chopped

1 punnet blueberries

1 packet cottees instant vaniila pudding

finely grated rind 2 lemons

700 mls cold milk

2 packets meringue nests

600 mls thickened cream, whipped

lemon slices

in a medium bowl place the jelly. stir in the boiling water until crystals are dissolved. stir in the cold water and juice. put in the fridge to set.

when jelly is ready....

using 1 of the sponges, cut in half widthwise. cut into pieces and cover the bottom of a glass bowl.

sprinkle the cake with half of the limoncello then dot with half the tub of the lemon curd.

sprinkle with half the strawberries and blueberries. 

roughly chop the jelly then spread half over the berries.

place the pudding mix into a bowl with the lemon rind add the milk and using an electric mixer beat for 1 minute.

pour half the pudding mix over the jelly.

repeat the layers.you may need to use a bit of the second sponge, depending on the size of your bowl.

cover with plastic wrap and refrigerate at least until pudding is set. overnight is better.

when ready to serve, cut enough of the meringue nests in half to go around the sides of the bowl then roughly smash the rest. not too small.

cover the  top of the trifle  with whipped cream then cover with the meringue halves and pieces and some sliced lemon.

 

 

BANANA, PEANUT BUTTER & CHOC CHIP MUFFINS

1 egg

1/2 cup brown sugar

2 large over ripe bananas, mashed

1/2 cup smooth peanut butter

3/4 cup sour cream

1 teaspoon vanilla

1 1/4 cups self raising flour

1 teaspoon bicarb soda

1/2 cup chocolate chips

preheat oven to 180 c. (350 f.) line a 12 hole muffin tin with paper patty pans.

in a large bowl, stir the egg and sugar together until well combined.

stir in the banana, peanut butter, sour cream and vanilla until well combined.

stir in the flour and bicarb soda until just combined then stir in the chocolate chips.

evenly fill the patty pans.

cook for 20 - 22 minutes  or until golden and a skewer comes out clean.

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

I dusted them with some icing sugar mixed with cocoa.

 

EASY LEMON MOUSSE

2 teaspoons gelatin powder

2 tablespoons cold water

4 tablespoons boiling water

2 cups thickened cream

1 cup sugar

4 tablespoons lemon juice

finely grated rind 1 large lemon

2 teaspoons lemon extract

in a small bowl, mix the gelatin with the cold water. let sit for 1 minute then add in the boiling water, stirring till gelatin is dissolved.

put aside.

in a large bowl, using an electric mixer, beat the cream, sugar, juice, rind and extract until stiff peaks form.

beat in gelatin until well combined.

spoon or pipe mousse into latte size glasses or into 1 serving bowl.

cover with plastic wrap and refrigerate for at least 2 hours before serving.

decorate as desired.

 

CHEESY CHICKEN PENNE

2 cups cooked and shredded chicken, 

500 grams  penne noodles

7 cups  chicken stock

250 grams cream cheese, room temperature

8 rashers shortcut bacon, diced

1 onion, diced

1 tablespoon chopped garlic

1 tsp garlic powder

1 tsp onion powder

1 tsp chives

3  cups tasty cheese, shredded

salt and pepper to taste

in a large pot, bring the stock to a boil then add the noodles. cover and simmer until noodles are cooked. there will be liquid left. DON'T STRAIN.

meanwhile saute the bacon and onion until onion is transluscent and just starting to brown.

stir in chicken to warm through. 

when the noodles are cooked, stir through the cream cheese until melted  then the garlic and onion powders and the chives.

stir in the tasty cheese and the chicken mix. add salt and pepper.

serve when hot.

 

GINGERBREAD APPLE MUFFINS

1/2 cup canola oil

1/2 cup milk

1 cup golden syrup

1 egg

3 cups self raising flour

1/2 teaspoon bicarb soda

1/2 teaspoon salt

1 teaspoon cinnamon

2 teaspoons ginger

1/4 cup white sugar

1/4 cup brown sugar

2 apples, pled and small dice

preheat oven to 180 c (160 c fan forced) 350 f.

line muffin tins with paper patty pans.

in a small bowl, mix all the wet ingredients together.

in a large bowl, mix all the dry ingredients together, making sure the brown sugar is not lumpy.

stir the wet ingredients into the dry until just combined.

stir in the apples.

3/4 fill each patty pan.

cook for 20 - 25 minutes or until browned and a skewer comes out clean.

cool in tin for 10 minutes.

serve warm as is or as a dessert with custard.

makes 15

 

NUTTY CHOC COFFEE SHEET CAKE

3 cups self raising flour

1/2 teaspoon bicarb soda

1/2 teaspoon salt

2 cups brown sugar, packed

2 eggs

1 cup oil

1 cup warm water*

2 teaspoons instant espresso coffee*

1 teaspoon vanilla

1/2 cup dark chocolate chips

1/4 cup granulated nuts

preheat oven to 180 c (350 f) line a swiss roll tin with baking paper.

in a large bowl, add the flour, bicarb, salt and sugar. whisk till the sugar is well combined and not lumpy.

stir the coffee into the water until dissolved then mix with the oil, vanilla and eggs.

stir the coffee mix into the dry ingredients until well combined.

pour into the tin and level to the sides.  sprinkle with the chocolate chips and nuts.

cook for 25 - 30 minutes until browned and a skewer comes out clean.

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

drizzle with icing.

ICING

1/2 cup icing sugar

1 tablespoon cocoa, sifted

milk

mix the icing sugar and cocoa together with enough milk to make a thinnish paste. ( thin enough to fall off a spoon but not run off the cake)

drizzle over cake.

*if you have a coffee machine just 1 cup of espesso coffee.

 

JALAPENO POPPER PUFFS

250 grams cream cheese, soft

1 cup shredded tasty cheese

4 jalapenos, seeded and blitzed

6 rashers shortcut bacon, blitsed to small or small diced

1 teaspoon chopped garlic

2 teaspoons onion powder

salt and pepper to taste

6 sheets frozen puff pastry, thawed

EGG WASH

1 egg mixed with1 tablespoon water

preheat oven to 180 c. line  large baking trays with baking paper.

working with 1 sheet of pastry at a time, cut each sheet into 4 equal strips then cut the strips in half so that you have 8 equal pieces.

place a teaspoon of mixture onto the bottom half of the pastry (the bit closest to you) leaving a small gap around the edges.

brush the edges with egg wash then bring the top  piece of pastry over the top of the mixture and seal the edges, first pressing with your fingers then with a fork.

you can trim the edges (to make them prettier) if desired.

continue with the rest of the pastry and mix.

place on trays and brush with egg wash.

cook for approx. 20 minutes or until golden and cooked top and bottom.

serve with sweet chilli sauce if desired.

 

BANANA, APPLE AND WALNUT LOAF

1/2 cup butter, soft (113 gm)

1/2 cup brown sugar, packed

1/2 cup white sugar

2 eggs

3 tablespoons sour cream

1 teaspoon vanilla

2 bananas, mashed

2 cups self raising flour

1 teaspoon bicarb soda

1/2 teaspoon salt

1 teaspoon cinnamon

1 teaspoon mixed spice

2 apples, peeled, cored and roughly chopped

3/4 cup chopped walnuts

preheat oven to 180 c. (160 c fan forced) 350 f. line bottom and grease and flour sides of a large loaf tin.

cream the butter and sugars then beat in eggs one at a time. beat in sour cream and vanilla.

stir in the bananas then half the flour, bicarb soda, salt and spices then the rest of the flour.

stir in the apples and walnuts.

spoon into the tin and level to sides.

cook for 1 hour or until a skewer comes out clean.

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

serve with or without butter.

 

EASIEST ICECREAM CAKE

1 unfilled double sponge from woolworths

1 litre (4 cups) vanilla icecream, softened but not runny

rasperry jam or dollar sweets raspberry filling

only using one of the sponges. put the other away for another day.

grease the plastic contain the sponges came in with a little butter then cover the bottom and sides with baking paper.

cut the sponge in half.

cover both pieces with a fair bit of raspberry jam.

place bottom of sponge in container jam side up.

spread the cake with the icecream.

place on the top piece, jam side down.

freeze overnight or for at least 8 hours.

when ready to use remove from freezer and ice with your choice of flavour (I used chocolate) or dust with icing sugar.

decorate as desired.

 

TOMATO, VEGETABLE AND PASTA SOUP

2 tablespoons canola oil

2 carrots

2 sticks celery

1 large onion

1 tablespoon chopped garlic

1 teaspoon dried oregano

2 tablespoons tomato paste

2 x 800 gram cans diced tomatoes

1 1/2 litres chicken stock (1500mls)

1 teaspoon sugar

2 cup curly pasta (or small shells or large macaroni)

120 grams spinach

1/2 bunch fresh basil leaves, chopped

salt and pepper to taste

blitz or finely chop the carrots, celery and onion.

in a large pot, heat the oil then add the carrots, celery, onion and garlic. stir until onion is transluscent.

stir in the oregano and tomato paste then add the tomatoes, stock and sugar.

bring to the boil then simmer for 30 minutes.

add the pasta and cook until pasta is soft.

turn off heat and add the spinach and basil. stir until spinach is wilted.

add salt and pepper.

serve topped with some parmesan cheese and some basil leaves.

 

BANANA DATE LOAF

3/4 cup canola oil

2 eggs

1/2 cup brown sugar, packed

3 small over ripe bananas, pureed or very well mashed

1 1/4 cups self raising flour

1 heaped teaspoon cinnamon

1/2 cup chopped pitted dates, packed

1/2 cup chopped walnuts

preheat oven to 160 c. line base and grease and flour sides of a small loaf tin.

in a large bowl, place the oil, eggs and sugar. stir till well  combined.

stir in the banana then the flour and cinnamon.

stir in the dates and walnuts.

pour into tin.

cook for approx 40 minutes until browned and a skewer comes out clean.

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

serve with butter.

 

MANGO AND PASSIONFRUIT SLICE

1 packet arnotts sao biscuits

2 x 250 gram packets cream cheese, room temp.

1 mango, peeled and sliced

2 packets mango jelly

1/2 teaspoon gelatin

250 mls boiling water

ICING

3 cups icing sugar

1 can passionfruit pulp, strained**

1 tablespoon butter, soft

line an 8 inch square cake tin with baking paper, leaving an ovehang on the sides.

line the base of the tin with the sao biscuits, cutting biscuits to fit. (I use scissors to cut, stops them breaking)

put aside.

in a large bowl, using an electric mixer, beat the cream cheese until smooth.

beat in the mango until totally blended.

mix the jelly and gelatin with the water, stirring until jelly is completely dissolved.

beat the jelly into the cream cheese mix until well combined.

pour mix over the biscuits then place another layer of biscuits on top, again cutting to fit.

refrigerate until filling is set.

ice.

mix the icing sugar and butter with enough of the pulp to make a thick but spreadable paste.  spread over the biscuits. cover and refrigerate for 24 hours so the biscuits soften.

if you like the biscuits crunchy, just wait till the icing has set.

keep refrigerated.

** we don't like all the pips so I strain it and just stir in a few.

 

PIKELETS

2 cups self raising flour

2 tablespoons sugar

pinch salt

1 teaspoon cream of tartar

1 3/4 cups milk

2 eggs

whisk the eggs and milk together.

whisk the dry ingredients together then add the milk mix, whisking until well combined. let sit for a couple of minutes.

heat a frypan or griddle on low - medium heat. lightly spray with cooking spray.

drop about 1 1/2 tablespoons of mix (per pikelet) onto the pan and cook until bubbles appear. flip over and cook the other side until golden. turn heat down if cooking to fast. I cook 4 at a time in a frypan.

cool on a wire rack.

serve warm or cold with a topping of choice.

makes approx. 24

 

MATCHES......made in a sausage roll machine

3 sheets frozen puff pastry, thawed (or as many as you like)

jam, nutella or lemon curd

whipped cream

icing sugar to dust

heat a 4 hole sausage roll machine

cut the sheets of pastry in half.  sandwich together and place in machine.  cook until golden.

trim off any excess pastry whilst hot.

place on wire rack to cool.

using a sharp knife, cut along the seams all the way around the now puffed pastry.

fill with your choice of filling and whipped cream.

dust with icing sugar to serve.

 

CHEESY JALAPENO LOAF

2 cups self raising flour

1 teaspoon baking powder

2 teaspoons sugar

1 teaspoon salt

1 teaspoon pepper

1 teaspoon onion powder

1 teaspoon garlic powder

1 1/2 cups shredded tasty cheese

1 cup milk

1/3 cup canola oi1 

1 large egg

3 jalapenos, seeded and finely diced

1/2 large green capsicum, small diced

1/2 large red capsicum, small diced

preheat oven to 180 c. line base and grease and flour sides of a small loaf tin.

in a large bowl, stir together all the dry ingredients and the cheese.

mix the milk, oil and egg together then stir into the dry ingredients unil combined.

stir in the capsicum and jalapeno until just combined.

cook for 40 - 45 minutes or until golden and a skewer comes out clean.

serve warm with butter. 

 

PEPPERMINT AND CHOCOLATE FLUMMERY

1 can evaporated milk, well chilled

10 grams gelatin powder

1/2 cup caster sugar

1 cup boiling water

180 gram block milk chocolate, grated

2 teaspoons peppermint essence

1/2 teaspoon green food coloring 

mix the gelatin and sugar with the boiling water until all dissolved.

refrigerate until almost set.

when the gelatin is ready....in a large bowl, using an electric mixer, beat the milk until thickened. 

beat in the gelatin, essence and colouring (add more colour if needed) until well combined and mix is almost doubled in size.

stir in grated chocolate.

pour mix into glasses for individual serves or into one clean bowl.

refrigerate for at least 6 hours or until firm. overnight is good.

makes nine latte size glasses.

decorate as desired.

I used whipped cream, peppermint crisp and peppermint aero.

 

TRIPLE LEMON SHEETCAKE......with lemon sour cream icing

1 1/2 cups self raising flour

1 cup sugar

1/4 cup canola oil

3/4 cup milk

1/4 cup lemon juice

4 eggs

finely grated zest of 1 large lemon

1 pkt cottees vanilla instant pudding

1/2 cup dollar sweets lemon filling or lemon curd

preheat oven to 180 c (160 c fan forced) line a lamington/swiss roll tin with baking paper.

in a large bowl, using an electric mixer, place everything but the lemon filling or curd but add the pudding mix last. beat till well combined.

pour into tin and place blobs of lemon filling over the top. gently swirl in with a knife trying not to touch the bottom.

cook for 20 -25 minutes until golden and a skewer comes out clean.

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

ice.

ICING

3 cups icing sugar

2 tablespoons sour cream

1 tablespoon butter, soft

4 tablespoons lemon juice approx.

place everything into a bowl and using an electric mixer, beat until well combined. if too thin, add some more icing sugar.

spread over cake.

I mixed some yellow colour with some coconut and sprinkled it over the icing. 

 

STRAWBERRY AND PINK MOSCATO CUPCAKES

113 grams butter, soft (1/2 cup)

1 cup sugar

2 eggs

1 teaspoon vanilla

1 1/2 cups self raising flour

1/2 teaspoon salt

1/2 cup sparkling pink moscato

250 grams strawberries (1 punnet)

preheat oven to 180 c (350 f) 160 c fanforced. line 2 cupcake tins with 16 paper patty pans.

hull the strawberries and dice small. put aside.

mix the flour and salt together, put aside.

in a large bowl, using an electric mixer, cream the butter and sugar.

beat in eggs one at a time, beating well after each addition. beat in vanilla.

beat in half the flour then all the moscato then the rest of the flour.

lightly coat the strawberry pieces in flour then fold into he batter;

evenly fill each patty pan. needs to be almost at the top of the patty pan

cook for approx 18 - 20 minutes or until golden and a skewer comes out clean.

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

ice.

ICING

113 grams butter, soft 

1 tablespoon moscato

2 teaspoons QUEEN strawberries and crean flavour

3 cups icing sugar

pink colouring f desired

beat the butter, moscato and flavour together until well combined.

beat in the icing sugar, 1 cup at a time until well combined.

add colour if desired ( I used a touch of pink )

pipe or spoon onto cupcakes.

decorate as desired.

 

RASPBERRY AND WHITE CHOCOLATE CHEESECAKES...with white chocolate cream

125 grams ARNOTTS monte carlo biscuits

500 gram block cream cheese, room temp

1 pkt raspberry jelly crystals

200 mls boiling water

150 mls thickened cream, whipped

50 grams white chocolate melts, roughly crushed

WHITE CHOCOLATE CREAM

300 mls thickened cream halved

1 1/4 cups small white chocolate melts

in a bowl, mix the jelly crystals and water together until crystals are fully dissolved. refrigerate until cold and just about set.

blitz the biscuits then evenly fill 6 latte sized glasses. lightly press the crumbs into base of glass.

when the jelly is ready..place the cream cheese into a large bowl and beat till smooth then beat in the jelly.

beat in the cream then fold in the crushed chocolate.

evenly fill the glasses.

refrigerate till set.about 3 hours

now make part of the white chocolate cream.....

place 150 mls of the cream and all the melts into a microwave safe bowl. heat for 20 seconds then stir. continue in 20 second blasts until melted stirring till well combined.

refrigerate. 

when the cheesecakes are ready to serve, using ah electric mixer with a whisk attachment, whip the white chocolate mix until thickening, about 1 minute.

add the remaining 150 mls of thickened cream and whip until soft peaks form.

pipe or spoon cream onto cheesecakes and decorate as desired.

I couldn't get fresh raspberries so I spooned a little DOLLAR SWEETS raspberry filling over the top of the cheesecake then piped on the cream.

 

CARAMEL CHOCOLATE MILLE FEUILLE

5 sheets frozen puff pastry, thawed

1 can nestles top and fill caramel

600 mls thickened cream

icing sugar to taste

ICING

2 cups icing sugar

2 tablespoons cocoa, sifted

1 teaspoon soft butter

4 tablespoons milk approx.

preheat oven to 200 c  line a baking tray with baking paper.will also need another tray the same size.

whip the cream with the icing sugar. put aside.

place the caramel into a bowl and stir to smooth. put aside 

cut each sheet of pastry into 8 even pieces. place  8 pieces of pastry onto a baking tray and cover with another sheet of baking paper. press the other tray onto the covered pastry.

 (I only have 2 trays the same size, so can only cook 8 pieces at a time.)

cook for 10 minutes then remove the top tray and cook pastry until golden. place on metal rack to cool. continue with the rest of the pastry.

spread 1 heaped teaspoon of caramel onto 2/3 of the pieces of pastry.

pipe or spoon cream over the caramel.

ice the other third.

so it goes together...caramel/cream bottom, caramel/cream middle and chocolate iced top.

ICING

mix the icing sugar, cocoa and butter together with enough of the milk to make a spreadable paste.

NOTE: there will be 1 piece of pastry left over.

 

STRAWBERRY LIME CIDER MUFFINS

3 cups self raising flour

2/3 cup brown sugar

1 cup white sugar

1/2 teaspoon salt

1/2 teaspoon bicarb soda

1 cup strawberry lime cider (room temp)

2/3 cup canola oil

2/3 cup pureed strawberries

1  teaspoon vanilla

2 eggs

preheat oven to 180 c. (160 c. fan forced) line 2 x 12 hole muffin tins with 20 large paper muffin papers.

in a large bowl, whisk all the dry ingredients together until well combined, making sure there are no brown sugar lumps.

in another bowl stir the  cider to flatten slightly then whisk in the rest of the wet ingredients.

stir the liquid mix into the flour mix until just combined.

3/4 fill each muffin case.

cook for 20 - 25 minutes until golden and a skewer comes out clean.

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

ice.

ICING

113 grams butter, soft

1 tablespoon cider

2 teaspoons QUEEN strawberry and cream flavour

a touch of pink food colour if desired

beat the butter, moscato, flavour and colour together until well combined.

beat in the icing sugar 1 cup at a time until well combined.

pipe or spoon onto muffins.

I used QUEEN strawberry flavoured crunch to sprinkle over the icing.

 

APPLE CRACK ROLLS....in airfryer or oven

18 slices bread, crusts removed

250 grams cream cheese, soft

3/4 cup icing sugar

1 jar apple sauce

3/4 - 1 cup butter, melted

1 cup sugar

2 teaspoons cinnamon

if using oven, preheat to 180 c (350 f.) line a baking tray with baking paper . line the airfyer tray with baking paper.

using an electric mixer, beat the cream cheese and icing sugar together until well combined. put aside.

mix the sugar and cinnamon together and put aside.

flatten each bread slice with a rolling pin. lay slices on a bench and evenly spread with the cream cheese. about 1 tablespoon each slice.

spread 2 teaspoons of apple sauce over the top of the cream cheese.

roll up each slice starting on the shortest side, tucking in any apple sauce thats spilling out.

quickly dip each roll into the butter to coat then roll in the cinnamon sugar.

place on baking trays. 

cook in the airfryer on 180 c. for approx. 12 minutes or until golden and crunchy.

cook in the oven for approx. 20 minues or until golden and crunchy.

serve as is or great with custard.

 

APRICOT OAT MUFFINS

1 cup self raising flour

1 1/4 cups rolled oats

1 teaspoon baking powder

2 tablespoons sugar

1/2 teaspoon salt

1 cup milk

1/3 cup canola oil

1 egg

1 teaspoon vanilla

3/4 cup chopped dried apricots

preheat oven to 180 c.  line a 12 hole muffin tin with paper muffin patty pans. make 8 - 10 depending on size of tin.

in a small bowl, mix the milk oil and egg. put aside

in a medium bowl, mix the flour, baking powder oats, sugar and salt together.

stir in the milk mix until well combined then stir in the apricots.

3/4 fill each patty pan.

cook forapprox. 20 minutes or until golden and a skewer comes out clean.

serve warm or cold with butter

I brushed mine with a little honey to glaze. apricot jam would also be good.

 

WATTLESEED SCONES.... with lemon myrtle cream

3 cups self raising flour

1 tablespoon sugar

1/2 teaspoon salt

90 grams butter, cold (6 tablespoons)

1 tablespoon ground wattleseed

3/4 - 1 cup milk

1 egg

preheat oven to 200 c.(180 c fan forced)  350 f. line a baking tray with baking paper.

mix 3/4 cup milk and the egg together. put aside.

in a large bowl, add the flour, sugar and salt. stir to combine.

rub the butter into the flour until resembling fine bread crumbs.

stir in the wattleseed then the milk/egg mix. if the dough is a bit dry, add some more milk.

tip the dough onto a well floured board and knead afew times. flatten out to 2 - 3 cm thick. cut out scones with a scone cutter.

shape the left over dough and cut again.

place scones on tray, brush with a little milk and cook for approx.15 - 20 minutes or until golden.

serve warm or cold with jam and lemon myrtle cream.

LEMON MYRTLE CREAM

600 mls thickened cream'

1 tablespoon ground lemon myrtle

icing sugar to taste

2 teaspoons lemon extract

in a large bowl, using an electric mixer, beat all together until thick.

* I used native rosella jam.

WATTLESEED

Wattleseed is a nutritious roasted grain (acacia seeds) which boasts an amazing coffee, chocolate, hazelnut flavour which can be used in both savory and sweet dishes. Edible wattleseed comes from a small number of acacia tree.

LEMON MYRTLE

Lemon myrtle is used in a variety of sweet and savoury dishes. The milled leaves are often used to impart a distinctively clean and crisp citrus flavour in teas, drinks, syrups, glazes, cakes, biscuits, dressings, mayonnaises, sauces and ice creams.

ROSELLA JAM

Rosella is a type of hibiscus (Hibiscus sabdariffa) that has a fleshy seed casing that tastes like a tart combination of raspberries and plums. 

buy these items on line.

 

CHEESY POTATO AND BACON SOUP

2 kilos potatoes (peeled weight) roughly chopped

2 large onions, diced

2 teaspoons chopped garlic

10 rashers shortcut bacon, diced

8 cups chicken stock

1/2 cup milk

2 teaspoons garlic powder

2 teaspoons onion powder

salt and pepper to taste

3 cups grated tasty cheese

extra 4 rashers shortcut bacon, well cooked, cooled and crumbled

extra grated tasty cheese

in a large pot, place the potatoes, onions, garlic, bacon and chicken stock. cover, bring to boil then lower heat to simmer until potatoes are soft.

remove 2 cups of stock and put aside.*

remove pot from heat and use a potato masher to mash the potatoes.

add the milk, garlic and onion powders, salt and pepper. stir to combine. 

place pot back on heat and stir in the cheese until melted.

at this point you can blend the soup if desired. I left mine as is because we like a bit of texture.

serve sprinkled with some extra cheese and crumbled bacon.

*if you like thinner soup add back some stock before serving. otherwise put the stock in the fridge because the soup will get quite thick overnight.

 

CHOCOLATE PEANUT BUTTER MUFFINS

2 cups self raising flour

3/4 cup sugar

1/2 cup cocoa, sifted

3/4 cup canola oil

1 cup + 2 tablespoons milk

1 egg

1 teaspoon vanilla

1 packet (283 grams)reeses peanut butter chips

preheat oven to 180 c. line  2 x 12 hole muffin tins with paper muffin cases. amount depends on the size of the muffin tins.

place the flour, sugar and cocoa into a large bowl. stir to combine.

place the oil, milk, egg and vanilla into a jug/bowl and stir to combine.

tip the liquid into the dry ingredients and stir until well combined.

stir in the peanut butter chips.

3/4 fill each muffin case, levelling the top. 

cook for approx. 20 minutes or untl a skewer comes out clean.

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

ice.

ICING

1 cup butter, soft (226 grams)

1 cup crunchy peanut butter (245 grams)

3 cups icing sugar

1 teaspoon vanilla

2 tablespoons milk

in a large bowl, using an electric mixer, beat the butter and peanut butter until creamy and well combined.

add in the icing sugar 1/2 cup at a time until well combined

with the mixer on low, beat in the milk and vanilla until well combined. then up the speed and beat for another 10 seconds.

pipe or spoon icing onto muffins.

 

CURRIED VEGETABLE ROLLS......made in sausage roll machine

1 medium onion, diced

4 medium potatoes, 1 cm dice

1 teaspoon chopped garlic

2 tablespoons curry powder 

1 teaspoon tumeric

1 1/2 cups frozen peas, corn and carrots

1 cup chicken stock

2 tablespoons fruit chutney

salt and pepper to taste

5 frozen puff pastry sheets

sweet chilli sauce to serve

in a frypan over medium heat, saute the onion, stirring until translucent.

add the frozen vegies  stirring to combine.

add the potato, garlic, curry powder and tumeric. stir until the vegies are well coated.

add the stock. cover, lower heat to simmer and cook until the potatoes are soft and pretty much all of the liquid is evaporated. stir occasionally.

stir in the chutney and salt and pepper

remove from heat and allow to cool.

cut one sheet of the pastry in half and place one half on the bottom of the sausauge roll machine. place about 2 tablespoons of mix into each cavity. cover with the other half of the pastry and cook until golden.

serve with sweet chilli sauce.

 

CINNAMON SWIRL TEACAKE MUFFINS

TOPPING

1/2 cup plain flour

1/4 cup brown sugar, packed

1/2 teaspoon cinnamon

1/4 cup butter, melted

BATTER

2 cups  self raising flour

3/4 cup sugar

3/4 cup canola oil

1 cup milk

1 egg

1 1/2 teaspoons vanilla

CINNAMON SWIRL

1/3 cup sugar

1 1/2 teaspoons cinnamon

preheat oven to 180c. (350 f.) line 1 x 12 hole large muffin tin with paper patty pans or 2 x standard muffins tins....make 12 large or 18 standard.

mix all the ingredients for the topping together until just combined. put aside.

mix the cinnamon and sugar together for the swirl and put aside.

for the batter...in a large bowl, stir the flour and sugar together. stir in the rest of the ingredients until just combined.

evenly distribute the batter between the patty pans. 

sprinkle the batter evenly with the cinnamon sugar and lightly swirl through with the end of a teaspoon.

evenly place small blobs of the topping mix over the top of the batter.

cook for approx. 20 - 22 minutes or until golden and a skewer comes out clean.

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

drizzle with icing.

ICING

1 cup icing sugar

1 teaspoon vanilla

enough milk to make a just runny paste.

mix all together and drizzle over the muffins.

 

CHOCOLATE BANANA MUFFINS ....with choc chips

2 cups self raising flour

3/4 cup sugar

1/2 teaspoon bicarb soda

2 tablespoons cocoa, sifted

1/2 cup + 1 tablespoon milk

3/4 cup canola oil

1 egg

4 medium over ripe bananas, peeled and mashed

1 cup choc chips

preheat oven to 180 c (160 c fan forced) 350 f. line 2 x 12 hole muffin tins with  paper patty pans.

in a large bowl, place the flour, sugar, bicarb and cocoa. stir to combine.

stir in the milk, oil and egg. then add the banana and choc chips, stir till just combined.

3/4 fill the patty pans.

cook for approx. 18 - 20 minutes or until a skewer comes out clean.

I dusted with icing sugar mixed with cocoa.