CHOC PEPPERMINT COOKIE SANDWICH

113 grams butter, softened
1/2 cup sugar
1 egg
1/4 cup cocoa, sifted
1 cup plain flour

200 grams dark chocolate melts
65 grams butter

2 cups icing sugar
1 teaspoon peppermint essence
2 1/2 tablespoons water

preheat oven to 180 c. spray a 9 inch silicone mould with
cooking spray.OR could use an 8 inch spring form tin with lined base and greased sides*.

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

beat in the cocoa until well combined.

stir in the flour until well combined.

divide dough in half and put one half aside. press the other
half evenly into the mould.

place the mould onto a baking tray and cook for 15 minutes.
cool on a wire rack. remove from mould.

wash out mould and press in the other half of the dough
following the above cooking directions.

wash out the mould.

when the biscuits are cold..
in a heat proof bowl over a pot of boiling water, melt the chocolate and butter together until melted and smooth. pour into bottom of the mould and spread to cover.

place one of the biscuits into the mould pressing into the
chocolate.

mix the icing sugar, essence and water together until well
combined. cover the biscuit in the mould.

place the other biscuit onto the icing and press to join.

refrigerate for 1 - 2  hours or until chocolate is set.

(if you wish to coat the bottom of the biscuit as well, repeat the chocolate melting process. I did)

press out onto a serving plate.

*IF USING A SPRINGFORM TIN....to put together, place one cooked biscuit in the bottom of the tin, spread with the peppermint icing, place the other biscuit on top then pour the chocolate over the top. refrigerate till set.

LEMON RICOTTA TART




250 grams flour
125 grams sugar
125 grams butter, cold and chopped
1 egg

1 large lemon
120 grams sugar
25 grams butter
25 grams flour
100 mls thickened cream
250 grams ricotta
2 eggs + 2 egg yolks

icing sugar to dust

preheat oven to 180 c.  grease a 22 - 24 cm pie dish.


for the base..... in a large bowl, stir together the flour

and sugar. rub in the butter until crumbly. stir in the egg.
using you hands bring together into a dough and knead until
smooth.  wrap in plastic wrap and refrigerate while making
filling.

for the filling...finely grate the lemon rind and put aside.

juice the lemon.

in the microwave or in a pot on the stove, heat the lemon
juice with 40 grams of the sugar. stir till disolved. put
aside.

in a saucepan on medium heat, melt the butter. remove from
heat, quickly whisk in the flour. add the lemon juice and
rind. place back on heat and bring to the boil stirring.

add the cream and simmer for 1 minute, stirring. remove from heat and add the ricotta, stirring to combine.

beat the eggs and remaining sugar together. stir into the
ricotta mixture. put aside.

roll out 2/3 of the pastry to line the pie dish.

pour in the filling.

roll out the rest of the pastry and cut into strips to
decorate the top of the tart.

cook for 30 - 35 minutes until golden on top.

cool completely.

dust with icing sugar to serve. a dob of cream goes well too.

TUNA STUFFED SHELLS

30 giant shell noodles

2 x 425 gram cans tuna in brine, drained
1 medium onion, finely diced
130 grams celery, finely diced
125 mls praise 100% fat free mayonnaise
salt and pepper to taste

900 mls thickened cream
1 tablespoon cornflour
2 tablespoons tomato paste
1 heaped teaspoon minced garlic
125 grams extra sharp parmesan cheese, grated
salt to taste

shredded tasty cheese


preheat oven to 180 c.

cook the noodles according to packet until 3/4 cooked.
drain,  rinse with cold water and put aside.


in a large bowl, mix the tuna, onion, celery, mayonnaise and
salt and pepper until well combined.

evenly fill the shells with the mix about 1 1/2 teaspoons
each. put aside.

mix the cornflour with a little of the cream to make a smooth
paste.

in a saucepan on medium heat, mix the rest of the cream with
the cornflour paste. add the garlic and tomato paste and
bring to the boil stirring.  reduce heat and stir for another
minute.

remove from heat and stir in the parmesan cheese until melted. add salt to taste.

place a bit of the sauce into the bottom of a medium sized
baking dish (has to hold all the shells in a single layer).

place the shells into the dish then tip the remaining sauce
evenly over the top of all the shells.

cover the dish with foil and cook for 30 minutes.  remove
foil and sprinkle the tasty cheese over the noodles. up to
you as to how much.

cook until bubbling and cheese is golden.

CHOP SUEY CAKE
(no idea why it's called this.)

2 cups plain flour
1 cup sugar
2 teaspoons bicarb soda
2 eggs
567 grams (20 oz) crushed pineapple, including juice
1 cup walnuts, chopped
1/2 cup coconut flakes

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

place all the ingredients into a large mixing bowl. using a
spoon, stir until well combined.

pour mix into baking dish.

cook for 30-35 minutes until golden and a skewer comes out
clean.

cool in dish.

ice while still warm.

cool completely. keep refrigerated.

ICING

250 grams cream cheese, softened
113 grams butter, softened
2 cups icing sugar
1 teaspoon vanilla
1 tablespoon milk

chopped walnuts and coconut flakes to decorate.


using an electric mixer, beat together the cheese and butter
until well combined.

gradually add the icing sugar, milk and vanilla, beating
until well combined.

spread over the warm cake and sprinkle with the coconut and nuts.

AMERICAN CHOP SUEY

1 kilo mince steak
2 tablespoons olive oil
1 red capsicum, diced
1 green capsicum, diced
1 large onion, diced
3 teaspoons minced garlic
1 x 800 gram can diced tomatoes
1 jar dolmio classic tomato pasta sauce
2 tablespoons tomato paste
150 mls heinz tomato sauce
1 tablespoon worcestershire sauce
1 beef stock cube
2 teaspoons italian herbs
1/4 teaspoon red chilli flakes
salt and pepper to taste
1 tablespoon extra sharp parmesan cheese

340 grams penne pasta, cooked to just under al dente.


in a large frypan, brown the mince. drain and put aside.

in the same frypan, saute  the onion, garlic and capsicum in the olive oil, until onion is translucent.

add back the mince along with the diced tomatoes, pasta sauce, tomato paste, tomato sauce, worcestershire sauce and the stock cube. stir till well combined.

add the herbs, chilli flakes and salt and pepper. bring to the boil, then simmer for 10 minutes stirring occasionally.

add the pasta and stir until well combined. cook until pasta is heated through and cooked to al dente, then stir in the parmesan cheese.

serve sprinkled with more parmesan cheese.

AVOCADO CAKE

4 eggs
3/4 cup brown sugar, packed
finely grated rind 1 lemon
2 teaspoons lemon juice
2 avocados
50 mls canola oil
1 cup self raising flour

icing sugar


preheat oven to 180 c. grease, flour and line bottom of 20 cm cake tin.

using an electric mixer, beat the eggs and sugar until frothy. add the lemon rind and juice. beat till well combined.

mash the avocados and add to the mixture, beating until well combined.

add the oil and beat until well combined.

add the flour and beat until well combined.

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

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

dust with icing sugar to serve.

BERRY AND COCONUT SCONE CAKE...with white chocolate drizzle

1 1/2 cups self raising flour
1/2 cup dessicated coconut
1/4 teaspoon salt
2/3 cup sugar
85 grams cold butter
3/4 cup cream

170 grams frozen raspberries*

50 grams white chocolate buttins


preheat oven to 180 c.  grease small bundt or cake tin.


place the flour, coconut, salt, sugar and butter into a
mixing bowl.

rub in the butter until well combined.

stir in the cream to form a dough then stir in the frozen berries. quite a solid mix.

press into the tin.

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

cool in tin.

place the white chocolate into a small bowl and melt in 10 second intervals in the microwave. stir each interval.

* could also use blueberries or mixed berries.

CHICKEN FLAUTAS



1 kilo skinless chicken breasts, finely diced
1 large red onion, diced
3 teaspoons minced garlic
1/2 jar dolmio spicy peppers pasta sauce
100 grams danish feta cheese, crumbled
100 grams shredded colby cheese
salt to taste

16 tortillas

spray a frypan with cooking spray and on medium heat, saute the chicken until cooked through. drain and put aside.

spray the same frypan with more cooking spray and saute the onion and garlic until onion is translucent.

add back the chicken and the pasta sauce and heat through.
remove from heat and stir in the cheeses until well combined. put aside.

pour about an inch of oil into a large frypan and heat on medium heat.

while the oil is heating....lightly butter 1 side of each tortilla.  place chicken mixture evenly onto the edge of each tortilla (about 2 tablespoons) and roll up tightly, tucking in the edges.  secure with a toothpick.

place about 4 tortillas at a time into the hot oil and cook until golden, turning frequently. turn heat down if browning too quickly.

drain on paper towel.

serve with salsa, sour cream and gaucamole or avocado.

RICOTTA AND RASPBERRY BREAD


250 grams ricotta cheese
200 mls milk
1 egg
50 grams sugar
300 grams plain flour
250 grams 00 flour
2 1/2 teaspoons dried yeast
1 heaped teaspoon bread improver

200 grams raspberry jam

line the bottom of a large ring tin with baking paper.

IN A BREAD MACHINE.... place all the ingredients except the

jam, in the order as listed above. set on dough setting. when the machine has finished,  if dough has not doubled in size, place in a warm spot, still in the bread machine container. cover and sit until doubled.

when ready, place on a lightly floured board and roll out to

a 40 cm long rectangle.

spread the jam over the dough and starting at the long end,

roll up like a swiss roll.

carefully place the roll into the tin and seal ends together. cover with a teatowel and place in a warm spot for another hour.

heat the oven to 180c.

brush the top of the bread with an egg yolk mixed with a

little milk.

cook for approx. half an hour or until nicely browned on top.

cool. dust with icing sugar to serve.

IN AN ELECTRIC MIXER... place the cheese, milk, egg and sugar

into the mixing bowl.

mix the flours, yeast and bread improver together.

add the flour mix slowly into the liquid until a dough forms.

using a bread hook, let the dough knead for 10 minutes.

cover and let rise in a warm spot until doubled.

follow the rest of the above instructions.


NOTE: you can replace the jam with nutella if desired.

VEGEMITE CHICKEN STIR FRY


1 kilo skinless chicken breast fillets, thinly sliced
4 tablespoons vegemite
5 tablespoons sweet chilli sauce
4 tablespoons canola oil
finely grated rind 2 limes
4 teaspoons minced garlic
1 large red capsicum, sliced
1 small yellow capsicum, sliced
2 large onions, cut into eighths
300 grams snow peas

in a large bowl, mix the vegemite,sweet chilli sauce, minced
garlic, oil and lime rind until well combined.  add the
chicken and marinate for 1/2 hour.

in a large frypan, heat 2 tablespoon olive oil and saute the
onion, capsicum and snow peas until tender. remove and put
aside.

remove the chicken from the marinade, (put leftover marinade
aside)and  using the same frypan, saute the chicken in 1
tablespoon oil until cooked through.

add back the vegetables and leftover marinade. bring to boil
then simmer until heated through.

serve with boiled rice.

CRESCENT DINNER ROLLS

3/4 cup warm milk (120 degrees)
2 eggs
80 grams butter, very soft, not runny
1/4 cup sugar
1 teaspoon salt
3 3/4 cups plain flour
1 heaped teaspoon bread improver
2 1/4 teaspoons dried yeast

3 tablespoons melted butter

line baking trays with baking paper.

FOR A BREAD MACHINE......place all ingredients except the melted butter in the bread machine on dough setting.

when ready punch down and divide into 3 equal portions.

follow directions below from that point.


USING AN ELECTRIC MIXER....mix 2 cups of the flour, sugar, butter, salt and yeast in the bowl of a stand mixer with the paddle attachment.

add warm milk and eggs until well combined.

start to slowly add more flour until it starts to come together.

change to a dough hook.

add in remaining flour and knead for 5 minutes.

cover, place in a warm spot and let rise until double.

punch dough down and divide into 3 equal portions.

with one portion, using hands, start to form into a circle and finish with a rolling pin to a 12" circle.
brush with 1/3 of the melted butter.

cut into 8 wedges.

brush with 1/3 of the butter and starting from the wide end, roll over to the pointed end.

place points down onto the baking tray, leaving 3 inches between each roll.

continue with the rest of the dough.

cover and let rise until doubled.

heat oven to 180 c.

lightly brush rolls with milk and cook for 8 - 10 minutes or until golden.

CRUNCHY PARMESAN CHICKEN..with creamy brown onion gravy

4 large chicken breasts
1 packet ritz crackers
125 grams extra sharp parmesan cheese
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup milk

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

blitz or finely crush the crackers. place in a large bowl.

stir  the parmesan cheese and salt and pepper into the crushed crackers till well combined.

cut each chicken breast into 3 pieces.

liberally spray the baking paper on the baking tray with cooking spray.

place the milk into a bowl and dip each piece of chicken into
the milk then dip each piece of the chicken into the parmesan crackers  pressing in to coat. place chicken onto the baking tray.

press the left over parmesan crackers into each piece of chicken on the tray.

spray cooking spray lightly over the chicken.

lightly cover with foil and cook for 35 minutes.  uncover and cook until crumbs are golden and crunchy.

serve with the gravy.

GRAVY

2 packets "gravox" brown onion and garlic gravy
boiling water
4 tablespoons sour cream

place the gravy mix into a 3 cup jug and fill up to the 2 cups mark with boiling water. stir till well combined.

stir in the sour cream until well combined.

CUSTARD SCROLLS...with choc chips

500 grams plain flour
70 grams sugar
50 grams butter, melted
300 mls milk
2 teaspoons dried yeast
1 heaped teaspoon bread improver
finely grated rind 1 lemon
1/4 teaspoon salt

100 grams choc chips

line a large baking tray with baking paper.


FOR BREAD MAKER.. place the milk, sugar, butter, rind, salt flour, bread improver and yeast in this order into the bread machine. set on dough setting. if dough hasn't doubled in size, place in a warm spot and let finish doubling.

make the custard and follow the rest of the directions.


USING AN ELECTRIC MIXER....warm a little of the milk in a jug in the microwave. mix in the yeast plus 2 teaspoons of the sugar. let sit for 10 minutes.

in a bowl place the rest of the milk, the sugar, butter,
lemon rind and salt. add the yeast mix.

place the flour into the bowl of an electric mixer. add the
liquid ingredients. using a dough hook, knead the dough for
15 minutes.


place the dough into a clean bowl, cover with a teatowel and
let rise, in a warm spot until doubled in size.

make the custard while the dough is rising.

CUSTARD

250 mls milk
2 tablespoons custard powder
1 tablespoon sugar

in a pot, whisk the custard powder together with the milk until well combined.  add the sugar.
on low heat, bring the custard to the boil, stirring.
remove from heat.

place the custard into a small bowl and cover the surface
with  plastic wrap to prevent a skin forming.

cool completely.




WHEN THE DOUGH IS READY....tip it on to a lightly floured
board and roll out a rectangle 5 mm thick.

spread the custard over the top of the dough. sprinkle with
the chocolate chips.

roll up tightly, like a swiss roll, starting on the long side
of the dough.

using a sharp knife, cut the roll into 12 equal slices.

place the slices on the baking tray, leaving room to spread,

cover and let rise until doubled in size.

heat oven to 180 c.

brush with milk and cook for approx. 15 minutes.

eat warm or cold sprinkled with icing sugar.

NUTELLA CRUMBLE

400 grams flour
100 grams sugar
150 grams butter
50 grams dessicated coconut
2 eggs
400 grams nutella

line the base of a 24 cm springform tin with baking paper.
grease the sides.

preheat oven to 180c c.

place everything except the nutella into a medium sized bowl.
mix until crumbly.

press 2/3 of the mix across the base of the tin and a little
up the side of the tin..just enough to hold the nutella in.

spread the nutella across the base. if the nutella is a bit
hard, warm it in the microwave.

sprinkle the rest of the crumbs over the top of the nutella.

cook for approx. 30 minutes or until top is golden.

cool completely.

sprinkle with icing sugar to serve.

HOT MEAT AND CHEESE ROLLS

16 kayser or pane di casa bread rolls*
1 kilo mince steak
1 onion, chopped
2 teaspoons minced garlic
820 gram can tomato soup
1 packet french onion soup
1/4 cup spicy red tomato sauce

shredded tasty cheese

preheat oven to 180 c.

in a large frypan, brown the mince steak. drain and put aside.

spray the same pan with some cooking spray then saute the onion and garlic until onion is translucent.

add back the meat, the soups and the sauce stirring until well combined. heat on medium low heat until bubbling.

hollow out the rolls  and place under a hot griller to lightly brown.

remove from griller and fill with meat mix.

sprinkle liberally with tasty cheese.

place in the oven and cook till cheese is melted.

spread some butter on the tops of the rolls and place under the griller to lightly brown.

place the tops on the rolls and serve hot.

* I got the rolls from Coles supermarket. any rolls you use have to have a hard crust.

LEMON CHARLOTTE

juice of 4 lemons, strained
300 ml thickened cream
1 tin condensed milk
400 gram packet savoiardi sponge fingers

line the base of a 22 cm. (8 1/2") springform tin with baking paper.

line around the sides of the springform tin with some sponge fingers, cut a small bit off one end of each to make them stand upright, flat side down, in the tin. cut to fit if needed.

cover the base with more sponge fingers, cutting to fit.

beat the cream and condensed milk together, slowly adding
lemon juice. will thicken then go a bit runnier with the last lot of juice.

place 1/3 of the filling over sponge fingers.

another layer of sponge fingers. another 1/3 of filling

another layer sponge fingers and last of the filling.

refrigerate for at least 8 hours or over night.

decorate as desired. I used whipped cream, strawberries and slices of lemon.

CHEESE AND SPINACH CRESCENTS

200 grams danish feta cheese
200 grams shredded tasty cheese
80 grams fresh spinach, finely chopped
2 eggs
5 sheets puff pastry

milk


preheat oven to 190 c. line baking trays with baking paper.


mix the feta and tasty cheese together with the spinach.

lightly beat the egg then mix it into the spinach and cheese.

cut each sheet of pastry into 4 squares.

on the bottom of each square, cut 7 slits,  1/4 the way up
each square.

divide the mix evenly between the 20 squares. about 1
heaped teaspoon each.

brush milk down the sides and across the slits of each
square.

starting at the top of each square, roll up like a swiss roll
should be about 3 roll overs.

seal edges with a fork.

shape each roll into a crescent and place on baking trays.
and lightly brush with some milk.

cook for 25 - 30  minutes or until golden.

serve hot.

CHICKEN SAUSAGES IN MANGO CURRY

8 chicken sausages
2 medium carrots, sliced
4 medium potatoes, quartered
1 tablespoon olive oil
1 onion, diced
1 teaspoon minced garlic
2 cups mango nectar
2 teaspoons mango chutney
3 teaspoons curry powder, or to taste
200 grams canned sliced mango
salt to taste

1 tablespoon cornflour
2 tablespoons mango nectar

in a large frypan, on medium heat, cook the sausages. remove
from pan and put aside.

while the sausages are cooking, boil the carrot and potato
until just soft. drain and put aside.

wipe out the same fry pan then on medium heat, saute the onion and garlic in the oil, stirring, until onion is translucent.

stir in the nectar, curry powder and chutney.

mix the cornflour with the 2 tablespoons of nectar until
smooth. stir into the curry mix , stirring till boiling and
thickened. lower temperature to simmer.

slice the sausages and add to the curry. add the potato and

carrot. stir to combine. add salt to taste.

heat through. when hot, stir through the sliced mango.

serve with rice.

APPLE AND CINNAMON ENCHILADAS

800 gram can pie apples
8 large tortillas*
2 teaspoons cinnamon
80 grams butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup water

preheat oven to 180 c.  spray a 20 x 30 cm baking dish with
cooking spray.

divide the apple between the tortillas, placing in the centre
of each. sprinkle with the cinnamon.

roll the tortillas up and place seam side up in the baking dish. use a toothpick to secure them.

in a small pot, bring the butter, sugars and water to the
boil. boil for 3 minutes, then pour over the enchiladas.

cook for 20 minutes until crispy on top. during cooking,
drizzle the enchiladas a couple of times with the syrup.

serve with whipped cream or ice cream.

*I used the coles super market brand tortillas. approx. 7 1/2 inches round.

CHICKEN JALFREZI


3 tablespoons olive oil
1 kilo skinless chicken breasts, diced
1 onion, diced
1 green chilli, deseeded and diced
1 small red capsicum, sliced
1 green capsicum, sliced
2 teaspoons minced garlic
1/2 teaspoon ground tumeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon red chilli flakes
400 gram can diced tomatoes
125 mls water
1 teaspoon ground ginger
salt to taste.

in a large frypan, using 1 tablespoon of olive oil, on low

heat, saute the chicken until colour changes.
drain and put aside.

using the same frypan, heat the other 2 tablespoons of olive

oil. add the onion, green chilli, capsicums and garlic.
saute, stirring, until onion is transparent.

add the tumeric, cumin, coriander and chilli flakes, stirring
through the vegies.

add  the chicken, tomatoes, water, salt and ginger.

cover and simmer until capsicum is tender.

serve with rice.