GINGERNUT AND LEMON SLICE...no bake

500 grams gingernut biscuits, crushed
1 1/2 cups desiccated coconut
90 grams uncrystallised ginger pieces, chopped small
1 teaspoon ground ginger
1 can condensed milk
120 grams butter, melted

line a swiss roll tin with baking paper

in a large bowl, mix all the ingredients together until well combined.

press evenly across the tin.

ice.

ICING

4 cups icing sugar
1 tablespoons butter
2 teaspoons ground ginger
5 1/2 tablespoons lemon juice approx.

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

spread icing evenly across biscuit base.

refrigerate till set, about 3 hours.

NOTE: ginger flavour goes through it the longer it sits.

EASY SPICY PUMPKIN, BACON AND SPINACH RAVIOLI

2 packets heinz spicy pumpkin soup of the day
12 rashers shortcut bacon, diced
1 teaspoon chopped garlic
200 mls thickened cream
120 grams baby spinach leaves
salt and pepper to taste

2 packets leggo's roasted pumpkin and feta ravioli

cook the ravioli according to packet directions.

in a large, deep frypan, saute the bacon and garlic
until bacon is just changing colour.

stir in the soup and cream and bring just to the boil.

stir in the spinach until wilted.

add salt and pepper to taste.

serve over ravioli. sprinkle with grated parmesan
cheese.