CHOC CARAMEL MALLOW TARTS

1 packet butternut snap biscuits

1 packet rolo chocolate or 1 can nestles caramel top and fill

1 packet jumbo marshmallows

preheat oven to 160 c. you need 2 round hole patty cake tins. (pic below)

using scissors dipped in water, (shake off excess), cut ten marshmallows in half across the width. put aside 

cover the holes of the trays with the biscuits, flat side down.

place in oven, one tray at a time until biscuits are just soft.

(approx.3 - 4 minutes) remove from oven and press biscuits into holes creating a tart shape. repeat with other tray.

place a piece of rolo in each tart, flat side up then place one piece of marshmallow, cut side down, over the chocolate.

IF USING THE TOP AND FILL.... place  1 heaped teaspoon into the tart base and cover with the marshmallow.

place back in oven for 2 -3 minutes until marshmallows are soft enough to just press over the top of the biscuit, making sure the chocolate (or caramel) is covered.

remove from oven and turn on griller. place tarts under the griller until browned.

serve the rolo ones warm whilst chocolate is melted.

serve the top and fill ones warm or cold.

 

GINGER AND LEMON MERINGUE TARTS

2 packets stem ginger cookies (from aldi)

1 can condensed milk

1/2 cup lemon juice

finely grated rind 1 lemon

preheat oven to 180 c. / 160 c. fan forced. using two  round hole patty tins. (pic in comments)

using 1 tin at a time, place the biscuits, flat side down over the holes of the tray. place in oven and heat until soft aprrox 2 - 4 minutes.

press biscuits into tin. repeat with next tray. put aside to cool slightly.

whisk the condensed milk, rind and juice together until well combined.

fill each tart base with the mix.

make meringue.

pipe or spoon the meringue over the filling and place back in the oven until the meringue is lightly browned.

cool completely in tins then remove to an air tight container and refrigerate till needed.

MERINGUE

3 egg whites, room temp

pinch salt

1/4 teaspoon cream of tartar

5 tablespoons sugar

using an electric mixer, beat the egg whites and salt to soft peaks.

add the cream of tartar and 1 tablespoon of sugar and  beat to combine. add more sugar 1 tablespoon at a time and beat until stiff and glossy.

 

RICH CHOCOLATE DESSERT.......so easy to make

600 mls condensed milk

250 gram tub marscapone

300 mls thickened cream

200 grams cocoa'

300 mls milk

18 grams gelatine powder

125 mls boiling wate

place all the ingredients except the gelatine and water into a blender. blitz until well combined.

mix the gelatine with the boiling water until dissolved. add to the blender and blitz until well combined.

pour the mix into glasses of choice or just a large bowl and refrigerate for at least 3 hours.

decorate as desired.

keep refrigerated.

 

POTATO SALAD

1 kg potatoes, peeled weight

4 cups water

2 chicken stock cubes

2 teaspoons salt

1 large onion, small diced

2 tablespoons small diced red capsicum

2 tablespoons small diced green capsicum

4 rashers short cut bacon, diced

1 heaped teaspoon chopped garlic

chop the potatoes into about 1 inch pieces then, in a medium pot, boil the potatoes with the water, stock cubes and salt, until tender. drain and put aside to cool.

place the onion, capsicum and bacon into a frypan, sprayed with cooking spray, and saute until the onion is translucent. stir in the garlic then remove from heat. put aside to cool.

when cool mix all together with the dressing.

DRESSING

1/2 cup whole egg mayonnaise

1/2 cup sour cream

1 teaspoon lemon juice

1 tablespoon dried chives

salt and pepper to taste

mix all together and stir through the potato mix.

 

LEMON CHEESECAKE

250 grams plain biscuits*

125 grams butter, melted

250 mls thickened cream, whipped

500 grams cream cheese, room temp

1 can condensed milk

1 packet cottees instant vanilla pudding

finely grated rind 2 lemons 

1 tub baxters lemon curd, optional

line base and grease sides of 23 cm springform tin.

crush or blitz the biscuits to fine crumbs. add the butter and blitz or stir till combined.  press into tin with a little up the sides. refrigerate whilse making filling.

in a large bowl, using an electric mixer, beat the cream cheese to smooth then beat in the condensed milk and pudding powder.

fold in the cream.

spoon the filling into the base, levelling to the sides. refrigerate till set, about 4 hours.

spoon over lemon curd if desired

decorate as desired.

*I used gingernuts.

 

MEXICAN CHICKEN AND RICE

1 cup white rice

1 cup hot water

1/2 teaspoon salt

1 tablespooon canola oil

1 large brown oion, diced

1 medium red capsicum, diced

1 medium green capsicum, diced

750 grams chicken tenderloins, diced

2 teaspoons chopped garlic

1 x 800 gram can diced tomatoes

1 x 420 gram can corn kernels, drained

1 x 300 gram jar medium salsa

1 x 420 gram can kidney or black beans, drained, optional

1 packet taco seasoning

300 mls sour cream

2 cups shredded tasty cheese

preheat oven to 180 c.

place the rice, water and salt in a small saucepan over medium heat.

bring to boil then cover and simmer for 5 minutes until the water evaporates. the rice wont be cooked properly. put aside.

heat the oil in a large frypan, on medium heat and saute the onion and capsicum until the onion is translucent. 

add the chicken and garlic stirring till chicken is changing colour.

add in the tomatoes , corn, salsa and beans then stir in the taco seasoning. bring to boil stirring,  then remove from heat

cover the bottom of a large casserole dish with the rice then carefully pour over the chicken mix.

dot the top with 2/3rds of the sour cream then sprinkle with the cheese.

cook for approx. 30 minutes until cheese is melted and golden.

serve with a dollop of sour cream and some avocado or gaucamole. add some tortilla chips if desired.

I also sprinkled some chilli flakes over the cream.

I used kidney beans.