CHICKEN ALLA MATRICIANA

6 chicken breasts
1 large onion, diced
2 heaped teaspoons minced garlic
1 large can champignon pieces and stems, drained
2 small cans edgell diced capsicum, drained
2 x 400 gram cans diced tomatoes
2 tablespoons tomato sauce
1 teaspoon sugar
1/2 teaspoon hot chilli powder (or to taste)
salt and pepper to taste

80 grams kraft jalapeno cheese, grated
80 grams tasty cheese, grated

mashed potato and spinach leaves to serve is desired.

preheat oven to 180 c.

lightly sprinkle all the chicken breasts, both sides with salt. in a frypan sear all chicken breasts on sides and edges and place into a medium sized roasting dish. cook for 20 - 25 minutes,or until cooked through, turning once.

while the chicken is cooking....in a large frypan, over medium heat, saute onion and garlic
till onion is translucent.

add the champignons, capsicum and tomatoes.  bring to the boil, then
turn heat down to simmer.

add sugar, chilli powder, tomato sauce and salt and pepper. simmer for 5 minutes then
keep warm over low heat till chicken is ready.

when chicken is ready, drain off excess juice in pan.

mix the two cheeses together.

spoon some sauce over each breast then sprinkle each with the mixed cheese.

place pan back in oven and cook until cheese is melted, about 3 minutes. serve.


I placed some mashed potato on a plate, flattened it out to about the same size as the chicken
breast and placed some spinach leaves on top of the potato.
I then placed a spoonful of sauce over the spinach, then placed the chicken on top and served.


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LEMON AND SPINACH CHICKEN

4 chicken breasts
1/2 teaspoon seasoned salt
1 dessert spoon sweet paprika
1 tablespoon canola oil
2 teaspoons minced garlic
1/2 cup water
2 oxo chicken stock cubes
1 cup thickened cream
juice of 1 small lemon
3 cups baby spinach
salt and cracked black pepper to taste

cut each chicken breast in half lengthwise, then slice into large strips.  Sprinkle with paprika and seasoned salt.

heat oil in a large frypan over medium high heat. add chicken and saute until chicken is almost cooked. do not drain.

stir in garlic.

in a jug, mix the water, stock cubes and lemon juice together and add to chicken.

bring to a boil then reduce heat to medium/low and simmer until chicken is cooked through.

stir in spinach, then the cream and simmer until the spinach has wilted.

serve over boiled rice.

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HOT CHICKEN AND SWEET POTATO SALAD

1 kilo chicken breast fillets
500 grams sweet potato
150 grams mixed salad leaves
1 can (440 gm) corn kernels
2 chicken stock cubes
seasoned salt
olive oil

2 - 3 tablespoons chipotle aioli (or to taste)

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

peel and cut potatoes into chips. place in a bowl and drizzle with olive oil and sprinkle with seasoned salt.
mix till well coated.

place chips on the oven tray and cook for approx. 20 minutes or until soft.

meanwhile, slice chicken breasts in half lengthwise and cut each one into strips.

spray a frypan with cooking spray and saute chicken until colour changes. do not drain. sprinkle the chicken with some seasoned salt and crumbled stock cubes, then stir the stock cubes into the liquid in pan until dissolved.
saute on low heat until chicken is cooked through, stirring occasionally to coat with the stock (stock should be like gravy at this stage).

to put together...mix the leaves, corn and chips together with the aioli.

plate the salad and place chicken pieces on top. serve immediately. serves 4 -5

ICE CREAM APPLE PIE...with salted caramel topping

for the base:
250 grams butternut snap biscuits, blitzed
75 grams butter, melted
1 teaspoon cinnamon

for the ice cream:
1 1/2 cups canned pie apples, pureed
1 x 600 ml bottles "coles" thickened cream*
1 can  "coles" condensed milk*
3 tablespoons sugar
1 tablespoon ground cinnamon

for the topping:
300 mls golden syrup
100 grams light brown sugar
75 grams butter
pinch of sea salt
150 mls thickened cream

line the bottom of a 25 cm springform tin with baking paper. lightly grease sides.

mix the biscuits, cinnamon and butter together until well combined.
press into bottom and halfway up the sides of the tin. refrigerate while making filling.

using an electric mixer and a large, deepish bowl,  beat the cream, condensed milk, cinnamon and sugar together
until thickened, about 5 minutes.

beat in apple until well combined.

spoon into biscuit base. cover top of tin with foil and place in freezer.
freeze for at least 4 hours.


put the syrup, sugar, salt  and butter into a large saucepan and let it melt over a low to medium heat,
before turning it up and boiling for 5 minutes, then turn off the heat.

add the cream and stir to mix into a sauce, then leave to cool.

once the sauce is cool, but not set, pour it over the ice cream , replace the foil
and return to the freezer. freeze until icecream is set.

when ready to serve, remove from the springform tin, and cut into wedges.

should you have any pie left over, return sides to springform tin,
cover with the foil and return to the freezer.

*I use the coles supermarket brand thickened cream because it beats up quicker.  the condensed mil can is also a bit bigger.

MOSCATO PUNCH

750 ml bottle pink moscato, chilled
1 1/2 litres lemonade, chilled
1/4 cup raspberry vodka, chilled
strawberry slices
lemon slices

mix all the liquid together.

add the fruit.  let sit for 5 minutes.

serve in tall glasses.

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CHOCOLATE HAZELNUT CHEESECAKE
(like ferrero roche)

3/4 packet chocolate ripple biscuits, blitzed
70 grams butter, melted
500 grams cream cheese, room temp.
1 cup icing sugar
500 grams dark cooking chocolate, broken up
2/3 cup thickened cream
600 mls thickened cream, whipped

hazelnut wafers (from Aldi) or chocolate wafers if not available

5 heaped tablespoons nutella
200 grams cadbury hazelnut chocolate, crushed / blitzed
extra whipped cream if desired.


line bottom of a 25 cm springform tin with baking paper. lightly grease sides.

mix the chocolate ripple biscuits and butter together and press into bottom of tin.
refrigerate while making filling.

using a heat proof bowl over a pot of boiling water, melt chocolate and  2/3 cup cream together, stirring till smooth. put aside

using  an electric mixer, beat cream cheese and icing sugar together until smooth.
add chocolate and beat until well combined.

on low speed, beat in whipped cream until well combined.

arrange wafers, on end, around the sides of the tin.**

spoon mix into tin.

level out top and refrigerate  for at least 4 hours before serving.

to serve.....spread the top of the cheese cake with the nutella
and sprinkle the crushed chocolate over the top.

serve with whipped cream  and strawberries if desired.

**if you have trouble keeping the wafers standing, put a few in at a time and hold them up
with a bit of the chocolate mix, then spoon in the rest.

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COLESLAW  with tangy homemade dressing

200 grams cabbage, shredded
2 carrots, shredded/grated
3 spring onions, sliced
1 stick celery, diced
1/2 cup corn kernels

mix all together with the dressing.

DRESSING

2 cans condensed milk
250mls white vinegar
1/2 teaspoon salt (or to taste)
1 large teaspoon mild american mustard sauce

in a medium sized bowl, mix all together.

mix desired amount with coleslaw.

place the rest in a clean container and refrigerate.

NOTE.

this is a basic recipe for the coleslaw. add as much or as little of the ingredients
as you like.

if sauce thickens too much in the jar, thin out with a little more vinegar.

OREO CHEESECAKES....no bake

21 oreos, whole *
250 grams cream cheese, room temperature
1/2 cup caster sugar
300 ml thickened cream
2 teaspoons gelatin powder
2 tablespoons boiling water
7 oreos, broken up

whipped cream
crushed oreos and strawberries to decorate

line 2 muffin trays with 21 paper patty pans.

place the 21 whole oreos into the bottom of each patty pan.

in a cup, mix the gelatin with the water, stirring till gelatin is dissolved. cool slightly.

in a medium sized bowl, using an elecric mixer, beat the cream cheese and sugar together till smooth.

beat in cream and gelatin then lightly beat in the broken oreos.

fill each patty pan with the cheese mix.

refrigerate for at least 4 hours or overnight.

when ready to serve, spoon or pipe whipped cream on top of the cheese cakes.

decorate with the crushed oreos and strawberries.

refrigerate leftovers.

* I used original and strawberry flavoured oreos.

CHOCOLATE ORANGE BROWNIE CAKE 
...with orange cream cheese filling...

1 packet brownie mix (or your own recipe)

orange cake.....

1 1/2 cups self raising flour
1 cup sugar
2 eggs
1/2 cup canola oil
1/2 cup milk
finely grated zest 1 large orange

orange filling.....

250 grams cream cheese, softened
4 tablespoons butter
2 cups icing sugar
finely grated zest 1 orange
2 teaspoons orange juice

preheat oven to 180 c. grease and line base and sides of 2 swiss roll trays with baking paper.

BROWNIES...make brownie mix according to packet. pour into swiss roll tin and cook 15 - 20 or until a few crumbs stick to a skewer when inserted in centre of cake. cool in tray completely.

ORANGE CAKE....place all ingredients into a medium sized bowl and using an electric mixer, beat until well combined.
pour into swiss roll tray and cook 18 - 20 minutes or until a skewer comes out clean. cool in tray completely.

ORANGE FILLING....place cream cheese, butter zest and juice into a medium sized bowl. beat until smooth and well combined. beat in icing sugar until well combined.

TO PUT TOGETHER....spread the cream cheese filling over the top of the brownies.
Place the orange cake on top of the cream cheese.
ice.

ICING

2 cups icing sugar
2 tablespoons cocoa, sifted
1 tablespoon butter, softened
enough milk to make a spreadable paste

mix all together and spread on cake.

NUTELLA BANANA PIZZA with marshmallows and meringue

biscuit base

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

250 grams butter, softened
1/2 cup sugar
1/2 can condensed milk
2 1/2 cups self raising flour

with an electric mixer, cream butter and sugar.
add condensed milk and beat till well combined.
fold in flour till well combined.

take out 500 grams of dough for the pizza base.
(either freeze the rest for another day or add anything you like to it to make biscuits.)

press the dough evenly across the bottom of the pizza tray.
cook for approx. 15 minutes or until golden brown. put aside. (leave oven on)

filling

4 heaped tablespoons nutella
50 grams mini marshmallows
3 large bananas, sliced

meringue

3 egg whites
3/4 cup sugar

beat egg whites till peaks start to form.
add sugar 1/4 cup at a time, beating well after each addition. put aside.

to put together

spread the nutella over the base, leaving a bit of an edge.
sprinkle with the marshmallows then the sliced banana.
cover the filling with the meringue.

place in oven and cook for about 5 minutes or until meringue has just browned.

cut into wedges and serve.

VANILLA AND CHOCOLATE PUDDING CAKE

preheat oven to 180 c. grease and flour large bundt tin.

vanilla cake

1 packet duncan hines french vanilla cake
1 packet vanilla instant pudding
4 eggs
1/4 cup canola oil
1 cup water

place all ingredients into a bowl, pudding mix last and using an electric mixer, beat until well combined. put aside.

chocolate cake

1 packet duncan hines devils food cake
1 packet chocolate instant pudding
4 eggs
1/4 cup canola oil
1 cup water

place all ingredients into a bowl, pudding mix last and using an
electric mixer, beat until well combined. put aside.

pour half the vanilla cake into the bundt tin. pour in three quarters or all of the chocolate cake. (DEPENDING ON SIZE OF TIN).
cover with the rest of the vanilla cake.

cook for 45 minutes or until a skewer comes out clean. cool in tin. then remove to wire rack.

ice.

I only used 3/4 of the chocolate mix and made cupcakes with the rest.

APPLE CRUMBLE PIZZA



BISCUIT BASE

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

250 grams butter, softened
1/2 cup sugar
1/2 can condensed milk
2 1/2 cups self raising flour

with an electric mixer, cream butter and sugar.

add condensed milk and beat till well combined.

fold in flour till well combined.

take out 500 grams of dough for the pizza base.
(either freeze the rest for another day or add anything you like to it to make biscuits.)

press the dough evenly across the bottom of the pizza tray.

cook for approx. 15 minutes or until golden brown. put aside

CRUMBLE TOPPING

1 cup plain flour
1 cup rolled oats
1/2 cup brown sugar
2/3 cup dessicated coconut
4 teaspoon cinnamon.
180 grams butter, softened

place baking paper onto a small tray.

place everything into a bowl and rub in butter till well combined.

spread over tray and cook in oven at 180 c (can place in oven at the same time with base) till nicely brown, stirring frequently. put aside.

APPLE

1 large tin pie apples
2 tablespoons sugar

in a medium sized saucepan, heat apples and sugar until sugar is dissolved and apple is warm.

TO PUT TOGETHER

place apple on base, spreading to cover. leave a bit of an edge.

sprinkle with the crumble. cut into wedges.

serve with whipped cream.

FROZEN YOGHURT DROPS.....for the little kids

yoghurt, any flavour
sprinkles

cover the bottom of a small tray with baking paper. make sure the tray fits in the freezer.

using a piping bag or a ziplock bag with the corner cut out . drop small blobs of yoghurt on to tray until tray is full. Or cheat like I did and buy the squeezable bags of flavoured yoghurt.

cover with sprinkles.

freeze for at least an hour.

cover with plastic wrap and store in freezer until needed.

these are great for the little ones that can't finish a big ice cream.

TORTELLINI WITH TOMATO AND SPINACH

6 rashers shortcut bacon, diced
1 onion, diced
440 gram tin diced tomatoes
1/2 teaspoon sugar
1 jar dolmio "extra garlic" spaghetti sauce
100 grams spinach leaves
200 mls sour cream
salt and pepper to taste

1 packet (625 grams) ham and cheese tortellini

grated parmesan cheese to serve.

cook the tortellini according to instructions.

in a large frypan, saute the onion and bacon till onion is transparent.

add the tomatoes, sugar and garlic sauce and bring to boil.

lower heat and add the spinach. when the spinach is wilted, add the sour cream and salt and pepper.

heat through and serve over the tortellini. 

top with grated parmesan cheese.

STRAWBERRY CHOCOLATE RIPPLE CAKE

410 grams strawberry oreos (2 packets)
600 mls cream
2 tablespoons sugar
2 teaspoons strawberry essence
3/4 cup milk

chocolate, grated

whip the cream with the sugar and essence.

spread a little cream across the bottom of a rectangular dish.

place the milk into a bowl and dip each side of the oreo into the milk for a
couple of seconds then shake off excess.

sandwich each of the oreos together with a heaped teaspoon of cream, working widthways
across the tray. I sandwiched 10 across. continue down the dish. I got 4 rows.

cover the top and sides of the biscuits with the rest of the cream. cover the cream with
some grated chocolate.

place a sheet of baking paper over the top of the cake (to stop sticking) then
cover the cake and dish with aluminium foil.

refrigerate till soft. best made the day before needed.

decorate with some strawberries prior to serving.

STEAK AND POTATO PIE
(slow cooker then oven)

1 1/2 kilo rump steak, fat removed and diced
2 packets french onion soup
1 1/2 cups water

3 cups heinz golden mix frozen vegetables
5 medium carrots, sliced
1 onion, diced
2 teaspoons minced garlic
2 tablespoons tomato paste
extra 1/2 cup water

1 1/2 kilo potato, mashed
shredded tasty cheese

in a frypan, brown the steak. don't drain. add the water and soup mix and stir till starting to
boil. remove from heat.

place meat and gravy into slow cooker and cook on high for 1 hour. turn temperature to low and cook for 4 1/2 - 5 hours.  the meat should be starting to fall apart.

in a frypan, cook the frozen vegetables, garlic, onion, garlic and carrot until carrot starts to soften.
add to slow cooker. add the tomato paste and extra water, stirring till combined.  cook for another hour.
remove ingredients from slow cooker to a medium sized casserole /baking dish.

heat oven to 180 c.

cover the meat and vegetables with the mashed potato. sprinkle with enough tasty cheese to cover top.

cook until cheese is melted and golden.

WAGON WHEEL SLICE

BASE
120 grams butter,
2/3 cup caster sugar
2 eggs, beaten
2 1/3 cups plain flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2/3 cup raspberry jam

MARSHMALLOW
2 dessertspoons gelatine powder
1 cup water
1 cup caster sugar
1 cup icing sugar, sifted

CHOCOLATE
300 grams dark cooking chocolate
30 grams  butter
1/3 cup thickened cream


Preheat oven to 180°C. line a swiss roll tray with baking paper.

BASE..in a saucepan, melt butter on low heat, then when completely melted, raise heat and allow to froth, stirring constantly.
bring to a golden brown colour and remove from heat. cool.

add sugar and egg to butter and mix well. add flour, baking powder and salt and stir until dough comes together.
press mixture into tin. Bake for 15 minutes or until just golden.

Spread warm base with jam.

MARSHMALLOW...place the cold water in a medium sized saucepan and sprinkle surface of water with the gelatine powder.
leave to sit untouched for 10 minutes then stir with a fork to mix.

add the caster sugar to gelatine mixture and dissolve gently over low heat, then raise heat and boil without stirring for 5 minutes.

remove from heat, allow to cool to room temperature.

tip gelatine mix into a large, deep bowl and add icing sugar.  beat with an electric mixer until thick and white
(should take about 3 to 5 minutes).

spoon marshmallow over jam layer and place tray in refrigerator to set for about an hour.

CHOCOLATE..in a heatproof bowl over a pot of boiling water, melt the chocolate, butter and cream together.
stir till smooth.

pour chocolate over set marshmallow.

Refrigerate for 2 hours or until set.

remove from fridge and let stand for 5 minutes before cutting into squares.

CREAMY CHEESE AND BACON PIE

6 eggs
1 1/2 cups milk
3/4 cup thickened cream
8 large rashers bacon, diced
1 onion finely chopped
1 small can (edgell) capsicum*
125 grams (kraft) jalapeno cheese, grated
3/4 cup self raising flour, sifted
1/2 teaspoon salt
1/2 teaspoon black pepper corns, grind
1 1/2 cups shredded tasty cheese

preheat oven to 180 c.  lightly grease 24 cm. springform tin and
wrap out side base and 1/2 up the sides with foil.

whisk the eggs, milk and cream together until well combined.

whisk in flour till well combined. (ok to have fine lumps).

stir in bacon, onion, capsicum, salt, pepper and jalapeno cheese.

pour into tin and sprinkle top with tasty cheese.

cook 40 -50 minutes till golden on top and set in centre (cut with knife to check).

let sit for 5 minutes then remove sides from tin.

cut into wedges and serve.

*I use the tinned capsicum because it doesn't have an overpowering taste.

RIGATONI PIE

500 grams rigatoni noodles

1 kilo mince steak
2 jars napolitana spaghetti sauce
2 tablespoons minced garlic
salt to taste
1/4 teaspoon sugar

500 grams ricotta cheese
2 eggs
3/4 cup grated parmesan cheese
2 tablespoons yellow and red peppers pesto (from aldi)
1/4 teaspoon basil
1/4 teaspoon oregano

1 1/2 cups shredded tasty cheese

preheat oven to 180 c. lightly grease a 24 cm. springform tin and wrap the outside
bottom with foil.

cook the rigatoni until almost cooked but still firm. (don't stir and break the noodles).
drain and run under cold water till cool. put aside.

MEAT SAUCE
in a large, deep frypan, brown the mince steak.  drain and return to pan.

add the garlic, spaghetti sauce, salt and sugar to the mince.  bring to boil. remove from heat
and put aside.

FILLING
mix the ricotta, eggs, parmesan, herbs and pesto together until well combined.

TO PUT TOGETHER.....place a little meat sauce across the bottom of the tin. then standing each piece on it's end,
pack the rigatoni into the springform tin.

using a piping bag with a large nozzle, place a little of the ricotta mix into each noodle. if there is still mix left, go around again.

pour the meat sauce over the top of the filled rigatoni and then cover the meat sauce with the tasty cheese.

cook for 20 minutes or until hot and bubbly and cheese is golden.

remove sides of tin and serve.

LAYERED LEMON SLICE..no bake

2 1/2 packets morning coffee biscuits
2 cans condensed milk
600 mls sour cream
finely grated rind of 2 lemons
1 cup lemon juice
shredded coconut to decorate

line a 9 x 13 pyrex/baking dish with baking paper.

using an electric mixer, beat the condensed milk, rind and juice together until combined.

beat in the sour cream.  set aside for 10 minutes.

place a row of biscuits on the bottom of the baking dish, cutting some to fit.

cover the biscuits with a thin layer of lemon cream.

continue layering finishing with the lemon cream.  sprinkle with some coconut.

refrigerate until set.  4 - 6 hours or overnight.

serve with whipped cream.

ST. CLEMENTS CAKE  (oranges and lemons)

1 medium orange
2 medium lemons
200 grams soft butter
1 1/2 cups sugar
4 eggs
1 1/2 cups self raising flour

cut a cross in the tops of the orange and lemons.  place in a pot of cold
water and bring to boil.  reduce heat and let slow boil for 1 hour. drain and cool.

preheat oven to 175 c.  grease and line bottom of 22 cm springform tin.

blitz orange and lemons in a food processor until mushy (skin and all).  remove any noticeable pips.

using an electric mixer, beat the butter and sugar together until combined.
add in eggs and beat till well combined and creamy.

beat in orange and lemons till well combined.

on low speed, beat in flour till well combined.

pour into tin and level top.

cook 45-50 minutes or until a skewer comes out clean.

cool in tin for 10 mins then remove sides and bottom and move to wire rack.

cool completely  and ice. decorate with candied peel if desired.

ICING

3 cups icing sugar
1 tablespoon butter
lemon juice.

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

CANDIED PEEL

1  medium orange
1 lemon
1/2 cup water
1/2 cup sugar
about 2 tablespoons extra sugar

use a zester and remove the rind from the orange and lemon.

place the rind, water and sugar into a small pot.

bring to the boil, lower heat and cook 15-20 mins until thickened.

strain.  discard liquid.

place extra sugar in a bowl and using a little at a time, roll the rind in the sugar
until coated. separate strips as you go and place sugared rind on a plate.

let dry for a while, and shake off excess sugar before using.

APPLE PIE LASAGNE

2 x 800 gram tins pie apples
5 tablespoons sugar (or to taste)
2 tablespoon cinnamon (or to taste)

4 1/2 sheets frozen puff pastry, thawed.
300 mls sour cream
extra cinnamon

preheat oven to 180c.  line baking trays with baking paper.
lightly grease 9 x 13 baking dish.

cook each sheet of pastry on baking trays until puffed and lightly brown.  remove from oven
and flatten each sheet. (I used a large knife)

in a medium pot, mix the apple, sugar and cinnamon, then heat through stirring occasionally.

spread a little of the apple mix across the bottom of the 9 x 13 baking dish then cover the apple with
1 1/2 sheets pastry.

spread half the rest of the apple over the pastry.

cover that apple with another 1 1/2 sheets of pastry, then cover that pastry with the rest of the apple.

top with the other 1 1/2 sheets of pastry and spread the sour cream over the top, to the edges.

sprinkle with cinnamon.

cook for about 15 minutes or until the cream has set.

serve straight away with whipped cream or ice cream.

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PENNE WITH TOMATO AND BACON SAUCE

500 grams penne pasta

3 X 425 gram tins diced tomatoes
500 grams bacon, diced
2 medium onions, diced
3 heaped teaspoons minced garlic
3/4 teaspoon sugar
3/4 teaspoon italian herbs
1/4 teaspoon chilli powder
salt and pepper to taste

cook penne according to directions.

while penne is cooking...... in a large , deep frypan, saute onion, bacon and garlic till onion is transparent.

add tomatoes, sugar, herbs, chilli and salt and pepper.

bring to boil then simmer for 5 minutes.

serve over pasta.

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GERMAN APPLE CAKE SLICE

1 1/2 cups plain flour
3/4 cup sugar
113 grams soft butter
2 eggs
1 teaspoon baking powder
3/4 cup milk
1 teaspoon vanilla
4 -5 apples, peeled and sliced

TOPPING

226 grams cold butter
1 cup plain flour
1 cup sugar

1 1/2 tablespoons sugar, extra
1 1/2 tablespoons cinnamon

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

using an electric mixer, beat the butter, eggs, milk, sugar and vanilla.

fold in the flour. pour into the baking dish.

place the sliced apples on top of the batter. slice more apples if needed to cover.

FOR THE TOPPING....In a food processor, blitz the flour, butter and sugar until crumbly. sprinkle over the apples.

mix the extra sugar and cinnamon together and sprinkle over the top of the crumbly mixture.

Bake for 40 minutes till crunchy on top and a skewer comes ot clean.

cut into squares to serve. good hot or cold.

FLOURLESS ORANGE and SYRUP CAKE

2 large oranges
3 eggs
1 cup caster sugar
300 grams almond meal
1 teaspoon baking powder

Preheat oven to 170°C. grease and line bottom of 22 cm. springform tin.

cut a cross into the top of the oranges and place them in a pot of cold water. bring to boil on high heat then turn to medium heat and cook for 1 hour. drain and cool.

cut oranges into quarters and blitz in food processor until totally mushy. (rind and all)

Using an electric mixer,beat the eggs and sugar in a bowl until thick and pale.

add the orange, beating till combined.
fold in the almond meal and baking powder. pour into springform tin.

cook for 1 hour or until a skewer inserted into the centre comes out clean. cool completely.

Turn cake onto a serving plate. Use a skewer to prick the top. Spoon over syrup.

Cut into wedges to serve.

ORANGE SYRUP

1 large orange
3/4 cup caster sugar

use a zester to remove the rind from the orange.

juice the orange.

Place rind in a small pot of boiling water and cook for 5 minutes. Drain.

Return the rind to pot and add orange juice and sugar. bring to boil on high then lower heat and cook, stirring, for 5 minutes.

cool completely.

TUNA MORNAY CUPS

1 packet continental tuna mornay mix
2 cups milk
2 x 425 gram cans tuna in brine
1/2 cup celery, diced
1 small onion, diced
1/2 cup corn kernels
salt and pepper to taste
4 - 5 sheets frozen puff pastry, thawed
shredded tasty cheese


in a medium sized pot, mix the mornay mix and milk together. add celery and onion.

over medium heat, bring to boil, stirring until thickened. remove from heat.

drain and flake tuna. stir the tuna, corn and salt and pepper into the sauce. cool.

heat oven to 180 c.

grease 2 x 12 cup muffin tins. (makes 16 -20 depending on size of tin)

cut each pastry sheet into quarters and push into muffin tins. pastry will hang over top of holes.

evenly fill each piece of pastry with the tuna mix and sprinkle with some tasty cheese.

cook for approx. 20 minutes or until pasty and cheese is golden. check that bottom of cup is cooked also.

serve hot.

CREAMY CHICKEN, CHEESE AND BACON SLICE

4 chicken breasts
8 slices short cut bacon, diced
1 onion, diced
1/2 red capsicum, diced
1/2 green capsicum, diced
2 teaspoons minced garlic
500 grams cream cheese, room temp.
4 tablespoons ranch salad dressing
2 tablespoons butter, melted
4 tablespoons Beerenberg (brand) hot tomato sauce
2 cups shredded tasty cheese
3 sheets frozen puff pastry, thawed

preheat oven to 180c.  grease a non stick swiss roll tray.

saute chicken breasts till cooked. cool and shred. put aside.

saute the onion, capsicum, garlic and bacon till onion is translucent. remove from the heat and cool for 5 minutes.

In a large bowl combine the cream cheese, onions, capsicum, bacon, garlic and ranch dressing.

add the butter and hot tomato sauce then the chicken and 1 cup of tasty cheese. stirring until everything is well combined.

cover the bottom of the swiss roll tray with 1 sheet of pastry, cutting 2nd sheet to fit. (about  1 1/3 sheets.)

Top the pastry sheets with the chicken mixture, spreading to each edge.

cover the chicken with the rest of the pastry, again cutting to fit.

cook for 25 minutes or until pastry is lightly brown. remove from oven
and sprinkle with remaining cheese. return to the oven till cheese is melted and golden brown.

cut into slices to serve.

BANANA BREAD

1 2/3 cups plain flour
1 teaspoon bicarb soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 1/4 cups sugar
2 eggs
1/2 cup oil
3 1/2 medium bananas, over ripe, mashed
2 tablespoons sour cream
1 teaspoon vanilla


preheat oven to 180 c. grease and line the bottom of a large loaf tin.

in a medium bowl, place the flour, baking soda, cinnamon and salt. put aside.

using an electric mixer, beat the sugar and eggs until light and fluffy.

add in the oil, then the mashed bananas, sour cream and vanilla.

fold in the dry ingredients. pour into tin.

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

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

serve toasted or as is.

BAKED BANANA...in a blanket
with caramel cream

2 cups self raising flour
1 cup brown sugar, packed
1 teaspoon cinnamon
1/2 teaspoon salt
2 eggs
1 teaspoon vanilla
3/4 cups milk
1/3 cup oil
4 large bananas

preheat oven to 180 c. line a 12 hole muffin tin with large paper patty pans. makes 14

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

cut each banana into 4 pieces. each piece should fit widthways across the patty pan.

place about 1 tablespoon of mix into each patty pan and place a piece of banana (widthways) on top of mix.

cover with another tablespoon of mix.

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

serve hot with caramel cream. also good with custard.

CARAMEL CREAM

300 mls thickened cream
1 can caramel top and fill

using an electric mixer, beat until well combined and starting to thicken
don't over beat or it will separate.

spoon over cake.