FARMHOUSE FRITTATA

1/2 medium red capsicum, diced
1 medium onion, diced
1 small carrot, peeled and diced
1 cup mushrooms, diced
10 rashers bacon, diced
4 medium potatoes, peeled and sliced

4 tablespoons olive oil

8 eggs
1 1/2 cups milk
3/4 cup thickened cream
2 cups grated tasty cheese
salt and pepper to taste
2 large tomatoes, sliced
extra grated tasty cheese

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

in a frypan, using 2 tablespoons of oil, saute the capsicum, onion, carrot, mushrooms and bacon until
the onion is translucent. drain off any excess liquid and put aside

in a separate frypan, using the other 2 tablespoons oil, lightly cook the potatoes until about 3/4 cooked. put aside.

in a large bowl, whisk the eggs with the milk and cream till well combined.

add in all the vegies except the potato and tomato.

add in the 2 cups of grated cheese and salt and pepper (I put in about 2 teaspoons of salt).

stir well and pour into the dish.  level out the vegies.

lay the potato slices across the top of the mix, then the tomatoes across
the top of the potatoes.

sprinkle with the extra cheese.

cook for approx 3/4 hour or until not runny in centre. (Use a knife to cut
through to bottom to check) should be solid all the way through.

serve hot, on its own or with salad.

pretty good cold as well.

store left overs in fridge.

GINGER AND APPLE COOKIES...with spiced icing

180 grams butter, softened
1/2 cup caster sugar
1/2 cup (125 mls) condensed milk
2 cups self raising flour
2 heaped teaspoons ground ginger
2 medium sized pink lady apples

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

peel and grate the apples. put aside.

using an electric mixer, cream the butter and sugar.

beat in the condensed milk until well combined.

stir in the apple then the flour and ginger.

roll heaped teaspoonfuls of mix into balls and place onto trays. lightly flatten
balls with a fork dipped in sugar.

cook for approx 12 minutes or until lightly browned.

cool on trays for 5 minutes then remove to wire racks to cool
completely.

ice.

ICING

3 cups icing sugar
1 tablespoon soft butter
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
milk

mix all the ingredients together with enough milk to make a
spreadable paste.

pipe or spoon onto cookies.

MILO CRUNCH COOKIES

180 grams butter,softened
1/3 cup caster sugar
1/2 cup (125 ml) condensed milk
1 1/2 cups self raising flour
1/2 cup milo powder
3 cups milo cereal


Preheat the oven to 180 c. Line some baking trays with baking paper.

using an electric mixer, cream the butter and sugar.

add the condensed milk and milo powder and beat to combine.

stir in the flour till well combined.

place the milo cereal into a shallow bowl.

drop heaped teaspoonsfuls of the mix into the cereal and roll to
coat.

place on the trays.

Bake for approx. 12 minutes, until lightly browned on top.

cool on trays for 5 minutes then remove to a wire rack to cool completely.

store in an airtight container.

SPICED APPLE SLICE


130 grams butter, softened
1 1/3 cups brown sugar, packed
2 eggs
4 apples*

2 cups plain flour
2 teaspoons bicarbonate of soda
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1/2 teaspoon allspice

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

peel and grate the apples.

in a medium bowl mix together the butter, brown sugar and egg until smooth.

stir in the grated apples.

stir in the flour, bicarb, cinnamon, nutmeg, ginger and allspice
until well combined.

spread evenly into tray.

cook for 25 minutes, or until a skewer comes out clean.

cool completely in tray.

ice.

cut into squares to serve.

ICING
3 cups icing sugar
1 tablespoon butter
1 teaspoon vanilla
milk

cinnamon

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

spread over slice.

sprinkle with cinnamon.

*I used pink lady apples.

BANANA AND STRAWBERRY BREAD..with choc chips
(yeast free)


200 grams fresh strawberries
1 3/4 cup mashed banana
1 cup plain flour
2 cups self raising flour
1 cup oil
1 cup sugar
4 eggs, beaten
1/2 teaspoon cinnamon
2 teaspoon vanilla essence
Pinch of salt
1 cup dark chop chips

Preheat oven to 180c.
grease and line the bottom of 1 large loaf tin with baking paper.

hull the strawberries and dice into small pieces.

In a large mixing bowl, combine the strawberries and banana with the oil.

stir in eggs and vanilla.

stir in sugar, salt and cinnamon.

stir in flours and mix until just combined.

stir in the choc chips.

Pour mix into the tin.
.
cook for 1 - 1 1/4 hours or until a skewer comes out clean.
(if browning too much before cooked, cover with aluminium foil).

leave in tin to cool for 10 minutes then turn onto a wire rack.

serve warm or cold. good with butter.

NOTE:  mix the choc chips with about a dessertspoon of flour
and they wont sink to the bottom of the loaf.


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BANANA SPLIT CUPCAKES DESSERT
with a strawberry and custard filling


CAKE
1 1/2 cups self raising flour
1 cup sugar
2 eggs
1/2 cup canola oil
1/2 cup milk
1 teaspoon vanilla
3/4 cup mashed very ripe bananas
(approx. 2 medium sized bananas)

FILLING

2 punnets small strawberries, hulled
1 tub extra thick vanilla custard

TOPPING
600 mls thickened cream
1 cup icing sugar
1 teaspoon vanilla essence
1 bottle chocolate ice magic topping
glace cherries
sliced banana
crushed nuts (optional)



preheat oven to 180 c.  line 2 x 12 hole muffin tins with 20 large paper
patty pans.


CAKES
place all the ingredients into a large bowl and using an electrix mixer,
beat until well combined.

evenly fill the patty pans.

cook for approx. 20 minutes until golden on top and a skewer comes out clean.

cool completely.

FILLING

using a teaspoon, scoop out a hole in the middle of the cake without touching the bottom.

place a heaped teaspoon of custard in the hole then push in a strawberry.

TOPPING

whip the cream with the icing sugar and vanilla till thick and holding shape.

pipe or spoon cream onto the top of the cupcakes.

drizzle with the chocolate topping.

decorate with the banana, glace cherries and nuts.

THESE ARE BEST, FILLED CLOSE TO SERVING. ONLY FILL THE AMOUNT YOU NEED.

keep any left over unfilled cakes in an airtight container.

if you don't want to make any more of the banana split cupcakes, ice as desired for normal cupcakes.

any filled cupcakes will need to be refrigerated.

LEMON POPPY SEED CUPCAKES
with lemon curd and creamy icing


1 1/2 cups self raising flour
1 cup sugar
1/2 cup canola oil
1/2 cup milk
2 eggs
finely grated rind of 2 lemons
1 tablespoon poppy seeds
4 drops yellow food colouring (optional)

lemon curd (optional)

preheat oven to 180 c.  line 2 x 12 hole muffin tins with
18 large paper patty pans.

place all ingredients in a large bowl.

use an electric mixer to beat until well combined.

evenly fill the patty pans.

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

cool cakes in tins for 5 minutes then remove to a wire tray and
cool completely.

I used a piping bag and a long nozzle  to squeeze
some lemon curd into the cakes when they are cold.

ice.

ICING

500 grams icing sugar
finely grated rind of 1 lemon
approx. 3/4 cup cream

mix the icing sugar and rind together with enough cream to make a spreadable paste.
spoon or pipe on to cakes.