PINEAPPLE CHICKEN

(using pineapple softdrink and canned pineapple)



1 kilo skinless chicken breasts, sliced or cubed (2 lb)
1 red capsicum, sliced
1 green capsicum, sliced
1 onion, cut into 8ths
1 carrot, julienned
150 grams snow peas (5 oz)
1 teaspoon minced garlic
4 tablespoons olive oil

1 x 375 ml can pineapple flavoured softdrink (12.68 fluid oz)
1/2 teaspoon ground ginger
2 chicken stock cubes
3 tablespoons soy sauce

1 x 439 gram can dole pineapple chunks (15.48 oz)
3 tablespoons cornflour
salt and pepper to taste


drain the pineapple but keep the juice, put aside.

in a large frypan, saute the chicken in 2 tablespoons of
olive oil until just cooked through.  drain, remove from
frypan and put aside.

in the same frypan, add the other 2 tablespoons of olive oil
and saute the vegetables until just tender.

add the soft drink, ginger, stock cubes and soy sauce,
stirring to combine.

add the chicken and bring to the boil. add the pineapple
chunks. simmer for 5 minutes, stirring occasionally.

mix the pineapple juice and the cornflour together until
smooth.  stir into the chicken. stir until thickened and
boiling.

add salt and pepper and serve over boiled rice.

LEMON SLICE



base
2 cups plain flour
1 cup icing sugar
pinch salt
226 grams (1 cup) butter, soft


filling
4 eggs
2 cups sugar
4 tablespoons plain flour
4 tablespoons lemon juice
finely grated rind 1 lemon
1 teaspoon baking powder

preheat oven to 180 c(350f)
line a 9 x 13 inch baking dish with baking paper.

base
using a food processor, place all the ingredients into the
bowl and pulse until the mix comes together and is crumbly.

press mix into base of baking dish.

cook for 20 minutes. remove from oven and cool for 10
minutes.

filling
put the eggs, sugar, juice and rind into the  bowl of the
food processor and blitz until smooth.

add the baking powder and pulse once.

carefully pour onto the base then cook for approx. 25 minutes
until golden and firm to touch.

cool completely in baking dish.

remove from dish, sprinkle with icing sugar and cut into squares to
serve.

VANILLA CONFETTI FUDGE CAKE

1 cup water
226 grams (1 cup) butter, melted
2 cups sugar
3/4 teaspoon baking powder
1/4 teaspoon bicarb soda
2 3/4 cups plain flour
1 tablespoon vanilla
1/2 teaspoon salt
2 eggs
1/2 cup sour cream
3/4 cup bright coloured sprinkles

preheat oven to 180c (350f). line bottom and grease and flour

sides of 23 cm (9 inch) springform tin.

place the sugar, baking powder, bicarb soda, salt and flour
into a large bowl and using an electric mixer, beat in the
water and melted butter.

add the vanilla, eggs and cream and beat until well combined.

stir in the sprinkles.

pour into tin and cook for approx. 1 hour or until a skewer
comes out clean.

cool in tin for 10 minutes then remove sides of tin invert
onto a wire rack and remove bottom of tin. turn top up again
and cool completely on rack.

ice and decorate as desired. I used whipped white chocolate
ganache

WHIPPED WHITE CHOCOLATE GANACHE

200 grams white cooking chocolate
100 mls thickened cream

2 tablespoons icing sugar

in a heatproof bowl over a pot of boiling water, melt the
chocolate and cream together, stirring until smooth.

place bowl in fridge and cool until just set.

using an electric mixer, beat the chocolate until creamy.

beat in the icing sugar until well combined.

spread or pipe over cake.

BERRY CREAMY LATTICE BISCUITS

1 packet arnotts lattice biscuits

250 grams strawberries, diced
2 tablespoons lemon juice
2 tablespoons brown sugar

250 grams cream cheese, soft
finely grated rind 2 lemons
3 tablespoons icing sugar

1 punnet blueberries
300 mls thickened cream, whipped
grated chocolate

place the strawberries, lemon juice and sugar into a bowl and
stir to coat. cover and refrigerate for 1 hour.

mix the cream cheese, icing sugar and rind together until
well combined.  cover and refrigerate for 1 hour.

drain the strawberries.

spread lattice biscuits with about 2 teaspoons of cream
cheese.

sprinkle with some strawberries and some blueberries.

pipe or spoon on some whipped cream and sprinkle with some
grated chocolate.

if you like the biscuits crunchy serve straight away other
wise let sit in the fridge for 1/2 hour or so.

CHIPOTLE CHICKEN


1 kilo skinless chicken breast

1/2 cup chipotle sauce
1 cup sour cream
1/2 cup tomato ketchup
1 tablespoon brown sugar
1 1/2 teaspoons smoked paprika
1 teaspoon ground cumin

1 small red capsicum, sliced
1 small green capsicum, sliced
1 onion, sliced
4 teaspoons minced garlic
2 tablespoons olive oil

salt and pepper to taste.

cut the chicken into pieces and place into a bowl.

mix the chipotle sauce, sour cream, ketchup, sugar, paprika
and cumin together.

tip half the sauce into the chicken and stir to coat. 
refrigerate 1/2 hour.

in a deep frypan, saute the onion, capsicum  and garlic in
the olive oil until the onion is translucent and the capsicum
is just tender.  remove from pan and put aside.

in the same frypan, saute the chicken until just cooked. 

stir in the rest of the sauce and bring to the boil.  add the
vegetables.  simmer for 10 minutes.

add the salt and pepper.

serve with rice.

CITRUS CRUMB CAKE


CRUMB

113 grams (1/2 cup) butter, melted
1 1/14 cups plain flour
1 pkt orange jelly crystals
1/4 cup brown sugar, packed

CAKE

113 grams (1/2 cup) butter, soft
3/4 cup white sugar
3 eggs
2/3 cup sour cream
finely grated zest 2 lemons
1 1/4 cups self raising flour
1/4 teaspoon bicarb soda


preheat oven to 180 c. (350 f)  line bottom and grease sides
of 23cm (9 inch) springform tin.

FOR THE CRUMB...mix all the ingredients together until well
combined and put aside.

FOR THE CAKE... using an electric mixer, beat the butter and
sugar together until pale and creamy.

add eggs one at a time, beating well after each addition.

add the sour cream and grated rind and beat until well
combined.

add the flour and bicarb soda and beat until well combined.

pour into tin, leveling to sides.

top with the crumb , leveling to sides.

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

cool in tin, on a wire rack, for 15 minutes then remove
sides.  cool completely.

CHOCOLATE FUDGE CAKE

1 cup strong black coffee
226 grams (1 cup) butter
3/4 cup cocoa
2 cups sugar
3/4 teaspoon baking powder
1/4 teaspoon bicarb soda
2 cups plain flour
2 teaspoons vanilla
1/2 teaspoon salt
2 eggs
1/2 cup sour cream

preheat oven to 180c (350f). line bottom and grease sides of

23 cm (9 inch) springform tin.

in the microwave or on the stove, melt the coffee, butter and

cocoa together. cool.

place the sugar, baking powder, bicarb soda, salt and flour

into a large bowl and using an electric mixer, beat in the

coffee mix.

add the vanilla, eggs and cream and beat until well combined.

pour into tin and cook for approx. 1 hour or until a skewer

comes out clean.

cool in tin for 10 minutes then remove sides of tin invert

onto a wire rack and remove bottom of tin. turn top up again

and cool completely on rack.

ice and decorate as desired. I used whipped chocolate ganache

and maltesers.

WHIPPED GANACHE

200 grams dark cooking chocolate
100 mls thickened cream

2 tablespoons icing sugar

in a heatproof bowl over a pot of boiling water, melt the

chocolate and cream together, stirring until smooth.

place bowl in fridge and cool until just set.

using an electric mixer, beat the chocolate until it changes

colour.  beat in the icing sugar until well combined.

spread or pipe over cake.

PINEAPPLE CAKE DONUTS.....2 ingredients

1 pkt greens moist vanilla cake mix
250 mls pineapple soft drink


preheat oven to 180 c. grease and flour donut tin. If you don't have a donut tin, line 1 or 2,  x 12 hole standard size muffin tins with paper patty pans. (depends on cake pkt size)

put the icing mix from the packet aside.

mix the cake mix and soft drink together until well combined.

fill each donut hole with batter or alternatively 3/4 fill the paper patty pans.

cook for approx. 15 minutes or until golden and a skewer comes out clean.

cool in tin for a minute then remove to wire rack to cool completely.

ice.

ICING

icing packet
icing sugar
pineapple soft drink
sprinkles to decorate


tip the contents of the icing packet into a jug and make up
to 1 1/2 cups with icing sugar.

mix with enough soft drink to make a spreadable paste.

ice each donut and decorate with the sprinkles.

NOTE:  this recipe has been adapted to suit the Australian cake packet measurements.

ALTERNATIVELY for my international friends, use betty crocker moist vanilla cake mix (16.25 oz) and a 12 oz. can of soft drink. to ice just use the 1 1/2 cups icing sugar etc.

PARADISE CAKE

2 eggs
5 egg yolks, lightly beaten
250 grams icing sugar
130 grams flour
130 grams cornflour
250 grams butter, soft
1 teaspoon vanilla
1 pinch salt
1 teaspoon baking powder

FILLING
300 mls thickened cream
3 tablespoon icing sugar or to taste
2 teaspoons vanilla or to taste


preheat oven to 180 c.  grease and flour sides and line
bottom of 22-23 cm cake tin. I used a spring form tin.

using an electric mixer, beat the butter, icing sugar and
vanilla until pale and creamy.

add the yolks and beat well then the eggs, one at a time,

eating well after each addition.

at low speed add the flours, baking powder and salt until well combined.

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

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

FILLING

with an electric mixer, beat the ingredients together until
thick.

cut cake in half  widthways and fill with the cream.

dust with icing sugar to serve.

NAKED GINGER COOKIES

115 grams butter
1/4 cup golden syrup

2 cups self raising flour
1 tablespoon ground ginger
1 teaspoon bicarb soda
3/4 cup caster sugar
45 grams uncrystallised ginger pieces, finely chopped
1 egg, beaten


extra caster sugar

preheat oven to 170 c. line 3 baking trays with baking paper.

in a microwave proof dish, melt the butter and golden syrup
together, on low in the microwave. alternatively in a pot on
the stove on low heat. cool.

when the butter mix is ready, place the rest of the
ingredients into a bowl. stir in the butter mix until well
combined. knead with hands until dough forms a soft  ball.

roll the dough into walnut sized balls and roll each ball into the extra caster sugar.

place 12 balls to a tray, allowing a little room to spread,
and cook for 10 -12 minutes or until golden.

cool completely on trays.

store in airtight container.