CREAMY PARMESAN GARLIC PRAWNS....with fettucine

500 grams cooked prawns, shell removed
500 grams tricolour fettucine*
7 teaspoons minced garlic
125 grams grated extra sharp parmesan cheese
840 mls thickened cream

60 mls thickened cream extra
2 tablespoons cornflour
salt and pepper to taste


cook the fettucine according to directions on packet.

while fettucine is cooking.....

in a medium sized frypan, saute garlic until fragrant.

add all the cream except for the 60 mls.

mix the 60 mls cream with the cornflour until well combined. add to frypan.

on a medium heat bring cream to the boil, stirring until thickened.

reduce heat and stir through the parmesan cheese until cheese melts.

add the prawns and cook, stirring, just until prawns are heated through.

add salt and pepper.

serve the sauce over the fettucine.

* normal fettucine is okay too. the tricolour just puts colour to the sauce.

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CITRUS SLICE

2 pkts milk arrowroot biscuits
2 cups dessicated coconut
finely grated rind of 1 small orange
finely grated rind of 1 medium lemon
1 can condensed milk
125 grams butter, melted

line a swiss roll tray with baking paper

blitz or finely crush biscuits.

mix the biscuits, coconut, rinds and condensed milk together then add the
butter. mix till well combined. I use a gloved hand to get the best
result.

press mix into tray.

ice and refrigerate.

I prefer to cut into slices as needed as it doesn't dry out.
if you like a softer slice remove from refrigerator
about 15 minutes before serving.

ICING

4 cups icing sugar
1 tablespoon soft butter
juice of the lemon
juice of approx 1/2 the orange

dessicated coconut

mix the icing sugar, butter and lemon juice together.

add enough of the orange juice to make a spreadable paste and spread
over the biscuit.

sprinkle with coconut.

POTATO AND BACON PATTIES

4 cups cold mashed potatoes
8 rashers shortcut  bacon
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
2 eggs well beaten
1 cup shredded tasty cheese

canola oil

in a large fry pan, cook the bacon until just brown and any fat is transparent.
cool and dice into smallish pieces.  put the fry pan aside to cook the patties in.

Mix mashed potatoes, eggs, onion powder, garlic powder, salt and black pepper together in a bowl.
stir in the bacon and cheese.(I let the mix sit for about 15 minutes so the flavour goes through).

place about 2 tablespoons of oil into the frypan and heat on medium heat.
(you don't want them swimming in the oil)

place heaped dessertspoons of mix into the frypan and lightly flatten.

cook both sides until golden brown.

add more oil if needed.

serve hot as they are or as a side.

APRICOT BREAD
(yeast free)


820 gram can apricot pie filling
1 cup plain flour
2 cups self raising flour
1 cup oil
1 1/2 cups sugar
4 eggs, beaten
2 tablespoons cinnamon
2 teaspoon vanilla essence
Pinch of salt

topping...
2 tablespoons butter, melted
1 teaspoon cinnamon
2 tablespoons sugar



Preheat oven to 180c.

grease and line the bottom of 2 medium sized loaf tins with baking paper.


mash the apricots (the cans I used were chunky)

In a mixing bowl, combine apricots with oil

stir in eggs and vanilla.

stir in sugar, salt and cinnamon.

stir in flours and mix until just combined.

Pour mix evenly between the 2 tins.
.
cook for 1 hour or until a skewer comes out clean.
(if browning too much before cooked, cover with aluminium foil).

remove from oven and brush with melted butter and sprinkle
with cinnamon sugar.

cool completely in tins.

good toasted or cold.

we like this toasted in either a sandwich press or under
the griller (not good for a normal toaster) and spread with
heaps of butter.

CRUNCHY APPLE CRUMBLE CAKE TARTS

1 packet "greens" apple cinnamon crumble cake
2 packets butternut snap biscuits

preheat oven to 180 c.

you will need 3 x 1/2 round patty cake tins*

makes 30.

lay the butternut snaps across the top of the holes in the tins.
heat in the oven until just soft.

press the biscuits into the holes to form a tart shape.  cool
in tins.

make the cake mix up according to directions.  mix the apple
from the sachet into the cake mix. put aside

make the crumble according to directions. put aside.

evenly fill the biscuits with the cake mix, don't over fill.

sprinkle each with the crumble...you won't need it all.

cook for approx. 10 - 12 minutes until cake is just golden
and a skewer comes out clean.  cool in tins till biscuits
have hardened.

serve warm or cold with cream. dust with icing sugar if desired.

store in airtight container.

*if you only have 1 tin just soften 12 biscuits at a time
and same with cooking. you can still fill them and
just put them aside. the biscuits  will need to harden
before you remove them from the tin.

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NUTELLA AND CHOCOLATE MERINGUE CUPCAKES

1 1/2 cups self raising flour
1 cup sugar
2 tablespoons cocoa, sifted
2 eggs
1/2 cup canola oil
1/2 cup + 2 tablespoons milk


nutella


4 egg whites, room temp
1 cup caster sugar
1 1/2 tablespoons cocoa, sifted

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

in a large bowl, using an electric mixer, beat the flour, sugar,
cocoa, eggs, oil and milk together until well combined.

evenly fill the 18 patty pans, about 2 tablespoons each.

cook for 18 - 20 minutes until springy to touch and a skewer
comes out clean.

cool in tins.

heat oven to 200 c.

cut a hole in the centre of each cake about 3/4 way through
and fill the hole with nutella.

using a large glass or stainless steel bowl and an electric mixer,
beat the egg whites until stiff.
then add sugar 1/3 at a time, beating well after each  addition.

fold in cocoa.

pipe or spoon meringue onto the cupcakes then place into oven for
about 3 - 5 minutes to lightly brown.

cool completely. store in air tight container.



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CARAMEL MERINGUE CUPCAKES


1 1/2 cups self raising flour
1 cup sugar
2 eggs
1/2 cup canola oil
1/2 cup milk
1 heaped teaspoon masterfoods mixed spice
1 teaspoon vanilla

1 can caramel top and fill

4 egg whites, room temp
1 cup caster sugar

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

in a medium sized bowl, using an electric mixer, beat the flour, sugar,
eggs, oil, milk, spice and vanilla together until well combined.

evenly fill patty pans.

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

leave cakes in tins and cool.  

turn oven to 200 c.

cut holes in the centre of each cake, about 3/4 of the way
through and fill with caramel.

using a glass or metal bowl and an electric beater, beat egg whites until
peaks form.

add sugar in 1/3 at a time and beat well after each addition.

pipe or spoon meringue evenly over each cupcake.

return cakes to oven for approx. 5 minutes to brown meringue.  alternatively you can
use a kitchen blowtorch.
(I used the oven).

cool cakes completely and store in an air tight container.

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APRICOT CHICKEN CURRY

1 1/2 kilo skinless chicken breasts
3 - 4 tablespoons mild curry powder(or to taste)
2 packets French onion soup mix
2 tablespoons sweet chilli sauce
1 heaped teaspoon crushed garlic
1 large onion, sliced
1 litre apricot juice
1 teaspoon salt
1 cup dried apricots

preheat oven to 180 c.

slice chicken breasts in half lengthways.

using a large lidded pot that will go on a stove as well
as in the oven, brown chicken on the stove.  remove from dish and put aside.

place the rest of the ingredients except for the dried apricots, into the pot and still on the stove,
bring to the boil stirring.

add the chicken back to the pot, sprinkle with the dried apricots and bring
to the boil again.  cover and place in oven.

cook for 1 hour or until chicken is cooked through*. see note.

serve with boiled rice.


NOTE: at about 15 minutes left to cook, I removed the pot from the oven.
I mixed 3 tablespoons of cornflour and 3 tablespoons of water together then stirred it
into the curry to thicken it up a bit, then placed the pot back into the oven to finish cooking.





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LAZY DAY TEA CAKE

150 grams butter
1/2 cup thickened cream
1 2/3 cups sugar
4 eggs
2 3/4 cups self raising flour
1/2 teaspoon salt
1 teaspoon vanilla

preheat oven to 180 c. grease and line a 9 x 13 ovenproof dish with baking paper.

in a small bowl, using the microwave, melt the butter and cream together. put aside.

place the eggs and sugar in a large bowl. using an electric mixer, beat until thick
(about 3 minutes).

beat in vanilla and salt.

beat in 1/2 the butter mix then half the flour, then rest of the butter mix
and the rest of the flour.

pour evenly into dish .

cook for approx 35 - 40 minutes until golden on top and a skewer comes out clean.

cover hot cake with topping.

serve warm or cold.

TOPPING

170 grams butter
1 1/4 cups brown sugar, packed
2 heaped teaspoons ground cinnamon
1 1/4 cups shredded coconut

in a medium microwave dish or jug, melt butter, sugar and cinnamon in microwave,
on high for 2 minutes.

stir, making sure sugar is dissolved. (pop back into microwave for a bit longer
if not dissolved. depends on microwave power)

stir in coconut and microwave for another minute or until bubbling.

pour over cake, spreading to edges.

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HONEY JOYS...with apricot and banana


75 grams butter
115 grams honey
1 heaped tablespoon sugar
180 grams corn flakes
60 grams dried apricots, small diced
60 grams dried bananas, crushed into smaller pieces

preheat oven to 160 c. line 2 muffin tins with paper patty pans.
makes approx. 20 -24 depending on size of patty pans.

place the cornflakes, apricots and bananas into a large bowl.

in a small bowl, melt the butter, honey and sugar in the microwave on high for 1 1/2 minutes.
or in a pot on the stove on medium heat until all is dissolved and slightly frothy.

stir the butter mix into the cornflakes until cornflakes are well coated.

spoon mix evenly into patty pans.

cook for 10 minutes.

cool completely in tins before removing.

store in airtight container.