BANANA NUTELLA ROLY POLY

2 cups self raising flour
2 tablespoons caster sugar
1/4 teaspoon salt
125 grams cold butter, chopped (4.4 0z)
50 mls milk (1 tablespoon + 1 teaspoon)
50 mls water (1 tablespoon + 1 teaspoon)

2 slightly heaped tablespoons nutella
3 small over ripe bananas, mashed

milk to brush


preheat oven to 180 c. (350 f). line a baking tray with baking paper.

place the flour, sugar and salt into a bowl.  rub in the butter until te mix resembles fine bread crumbs.

stir in the milk then use your hands to bring to a soft dough. turn onto a lightly floured board and knead till smooth.

roll the dough out to a  33 cm. x  23 cm. rectangle (13 inch x 9 inch).

spread the nutella over the dough leaving about  13 mm. (1/2 inch) border.

cover the nutella with the banana.

starting on the long edge, roll the dough up like a swiss roll, tucking in the edge as you go.

place on the baking tray seam side down. brush with some milk.

cook for 30 - 35 minutes until golden and cooked through.

let sit for a couple of minutes then dust with icing sugar and serve with cream or custard.

Note: to make a jam roly poly replace the banana and nutella with 2/3 cup of jam of choice. I used apricot, I drizzled a little warm jam over the top as well.

FRIED MARS BAR WONTONS

20 mini mars bars
40 wonton skins*
1 egg, beaten

canola oil to fry

icing sugar to dust

fill a non stick frypan with about 3 inches of canola oil.
heat on medium heat. I drop a small piece of bread into the oil and when it starts bubbling, the oil is ready.

place 20 of the wrappers on a work surface and place 1 mars bar in the centre of each.

brush the edges of each with the beaten egg.

place another wrapper over each mars bar and firmly press the edges to seal. cover with plastic wrap so they don't dry out.

place 4 wontons at a time into the hot oil and cook, flipping them over until both sides are golden. if cooking too quick, turn the heat down a little.

use a slotted spoon to remove from pan and drain onto paper towel.

dust with icing sugar and serve straight away.

*I used shanghai wonton skins from woolworths, 40 in packet.

LEMON CURD HAND PIES

3 sheets frozen shortcrust pastry, thawed*
lemon curd

1 egg
1 tablespoon water

3 tablespoons icing sugar
lemon juice


preheat oven to 190 c.(375 f.) line a large baking tray
with baking paper.

beat the egg and the water together until well combined.
put aside.

using a 70 mm (2 3/4 inch) round cutter, cut out 9 circles
from each sheet of pastry. remove excess dough.

place a slightly heaped teaspoon of lemon curd in the
centre of half of the circles.  brush the edges of each
filled circle with the egg and top with another circle.

crimp edges with a fork.

place the pies onto the tray and brush with the egg.

cut a couple of small slits in the centre of each.

cook for approx. 18 minutes or until golden.

place pies onto a wire rack to cool. drizzle with icing.

ICING

3 heaped tablespoons icing sugar
lemon juice

mix the icing sugar together with enough lemon juice to
make a drizzle.  use a teaspoon to drizzle over pies.

* I only made this amount. use the whole packet of pastry
if desired. adjust the amount of icing as needed.

I also made some pies filled with nutella and some with
jam. I dusted these with icing sugar.

TRIPLE CHOC MAYONNAISE MUFFINS

2 cups self raising flour
1 cup sugar
1 teaspoons bicarb soda
1/2 teaspoon salt
3 tablespoons cocoa, sifted
1 cup whole egg mayonnaise
1 teaspoon vanilla
1 cup water
100 grams white choc bits
100 grams milk choc bits

preheat oven to 180 c. (350 f.) line 2 x 12 hole muffin
tins with 16 paper patty pans.

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

stir in chocolate bits.

3/4 fill patty pans and cook for 18-20 minutes or until a
skewer comes out clean.

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

dust with icing sugar to serve.

BANANA NUT MUFFINS

4 over ripe bananas, mashed
2 eggs
1 cup brown sugar
3/4 cup canola oil
1 teaspoon vanilla
2 cups self raising flour
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon bicarb soda
1/2 cup chopped walnuts

preheat oven to 190 c. (375 f.) line 2 x 12 hole muffin
tins with 18 paper patty pans.

using an electric mixer, beat the bananas, eggs, sugar,
oil and vanilla together until well combined.

on low speed, beat in the flour, salt, bicarb soda and
cinnamon until just combined.

stir in the walnuts.

3/4 fill the patty pans and cook for approx. 18 - 20
minutes or until a skewer comes out clean.

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

LEMON BLUEBERRY SLICE

1 packet greens lemon cake mix*
1 cup shredded coconut
125 grams butter, melted

500 grams frozen blueberries

300 mls sour cream
1 egg
finely grated rind 1 lemon
2 tablespoons caster sugar

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



mix the cake mix (put the icing packet aside for later), coconut and butter together until well combined. press into bottom of tin.

cook for approx. 15 minutes or until just golden. cool for 10 minutes.

using a spoon, mix the sour cream, egg, rind and caster sugar together until well combined.

place the blueberries evenly over the base then pour the sour cream mixture evenly over the blueberries.

cook for approx. 20 minutes or until the cream is set.

cool in the tin then refrigerate until cold.

cut into squares and dust with the icing sugar from the cake packet to serve.

*if you can't get a greens brand lemon cake, any 340 gram lemon cake mix will do. dust with normal icing sugar.

MICROWAVE LEMON CHEESECAKE
(no cheese actually involved)


1 packet (250 grams) gingernut biscuits, crushed
80 grams butter, melted

1 kilo tub greek yoghurt (approx. 4 cups)
1 tin condensed milk
finely grated rind 3 lemons

line bottom and sides of 23 cm. (9 inch) spring form tin.

mix the biscuits and butter together until well combined
then press into bottom and a little up the sides of the
tin. refrigerate for 1/2 hour.

in a microwave bowl, whisk the yoghurt, condensed milk and
lemon rind together until well combined.

heat in the microwave for 2 minutes then remove and
quickly mix. microwave for another 2 minutes.

pour mixture over base and refrigerate till set. at least 6 hours or overnight.

top as desired.

I used duncan hines blueberry pie filling.