CHEESECAKE TRUFFLES.. 3 flavours

CHOCOLATE

1 packet arnotts tim tam biscuits
250 grams cream cheese, room temp.
200 grams dark cooking chocolate
100 grams milk cooking chocolate

blitz or finely crush the biscuits.

mix the biscuits with the cream cheese until well combined.

roll into walnut sized balls and refrigerate for 1 hour.

in a heatproof bowl over a pot of boiling water, melt the chocolate, stirring till smooth.

using a skewer and a spoon, dip each ball into the chocolate and shake off excess. use the spoon for any missed spots. ( if the chocolate starts to thicken place back over the heat till thin again.)

place the chocolate covered balls on some baking paper to set.

when set, place in patty pans  and decorate if desired.

store in refrigerator.

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CHOCOLATE RASPBERRY

1 1/2 packets chocolate raspberry timtams
250 grams cream cheese
200 grams dark cooking chocolate
100 grams milk cooking chocolate

blitz or finely crush the biscuits.

mix the biscuits with the cream cheese until well combined.

roll into walnut sized balls and refrigerate for 1 hour.

in a heatproof bowl over a pot of boiling water, melt the chocolate, stirring till smooth.

using a skewer and a spoon, dip each ball into the chocolate and shake off excess. use the spoon for any missed spots. ( if the chocolate starts to thicken place back over the heat till thin again.)

place the chocolate covered balls on some baking paper to set.

when set, place in patty pans and decorate if desired.

store in refrigerator.

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CHOCOLATE MINT

1 packet mint slice biscuits
1/2 teaspoon peppermint essence
250 grams cream cheese
200 grams dark cooking chocolate
100 grams milk cooking chocolate

blitz or finely crush the biscuits.

mix the biscuits with the cream cheese and peppermint essence until well combined.

roll into walnut sized balls and refrigerate for 1 hour.

in a heatproof bowl over a pot of boiling water, melt the chocolate, stirring till smooth.

using a skewer and a spoon, dip each ball into the chocolate and shake off excess. use the spoon for any missed spots.( if the chocolate starts to thicken place back over the heat till thin again.)

place the chocolate covered balls on some baking paper to set.

when set, place in patty pans  and decorate if desired.

store in refrigerator.

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SALSA SCROLLS

4 cups self raising flour
1 level tablespoon sugar
1/2 teaspoon salt
2 tablespoons soft butter
1 egg
1 3/4 cups milk
1 cup salsa
1 1/2 cups shredded tasty cheese
extra shredded tasty cheese

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

place the flour, butter, sugar and salt in a large bowl, using 2 knives, cut the butter into the flour.

mix the egg in with the  milk and then stir the milk into the flour mix.

turn onto a floured board and lightly knead until a pliable dough. don't over knead.

using a rolling pin, roll into a rectangle approx 40 x 30 cm.

spread with the salsa, covering all the dough (use more if desired) and sprinkle with the cheese.

starting on the longest side, roll  up like a swiss roll. cut into 14 pieces.

place 12 on a small tray or the 14 on a larger one.

cook for 15 minutes or until just changing colour, remove from oven and sprinkle some extra tasty cheese over the top of the scrolls. return to oven and cook until golden and cooked through.

serve with butter.

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BAKED CHICKEN AND RANCH PENNE


500 grams penne pasta
2 teaspoons olive oil
1 kilo chicken breast fillets, diced
1 tablespoon canola oil
1 red onion, diced
1 green capsicum diced
2 teaspoons minced garlic
400 gram tin diced tomatoes with garlic and herbs
2 tablespoons tomato paste
100 grams bacon
2 cups spinach leaves
2 tins evaporated milk
1 cup ranch salad dressing
2 x 200 gram pkts kraft hot and spicy cheese**
2 cups grated tasty cheese
extra 1/2 cup hot and spicy cheese

preheat oven to 180 c.

cook pasta al dente. drain, return to pot and stir the olive oil through the
pasta. put aside.

while pasta is cooking...in a large pot/pan, cook chicken. drain and put aside.

in same pan, heat canola oil and saute the onion, bacon and capsicum till onion is transparent.

add in the garlic, tomatoes, chicken and spinach. cook stirring till spinach is wilted.

in a large baking dish, place the pasta and the chicken mixture, stir through till well combined.

in a medium sized pot, heat the evaporated milk with the 200 grams hot and spicy cheese and the ranch dressing stir till cheese is melted.

stir the milk mixture into the pasta.

top with the tasty cheese and extra hot and spice cheese.

cook till cheese is melted and golden.

**pepperjack cheese in America. pic below in Australia.

TWO INGREDIENT CHOCOLATE CAKE

4 eggs
240 grams dark cooking chocolate

preheat oven to 170 c
grease and line bottom and sides of 20cm round cake tin.

in a heat proof medium sized bowl, over a pot of boiling water, melt chocolate. stir till smooth. remove from heat and put aside to cool.

separate eggs.

beat egg whites until thick and fluffy, like meringue.

when the chocolate is cool. stir in the egg yolks till well combined. the mix will be thick.

using a wide spatula, quickly fold in 1/4  of the egg whites. then  fold in the rest in 3 batches.

pour into tin and cook for approx. 30 minutes.  should be cracked on top but not browning.

cool in tin until top is cool to touch then remove paper and finish cooling on wire rack.

dust with icing sugar and some chocolate ganache if desired.

GANACHE

80 grams dark cooking chocolate
40 grams thickened cream.*

melt the chocolate and cream in a heat proof bowl over a pot of boiling water. stir till smooth.

cool till thick enough to drizzle over cake.

*(weigh the cream in with the chocolate)

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APPLE FRITTER CAKE

3 cups plain flour
1/4 teaspoon salt
1 cup sugar
4 teaspoons baking powder
1 1/2 cups milk
2 eggs
2 teaspoons vanilla
113 grams butter, melted
6 small granny smith apples

For the topping:
227 grams butter, softened
1 cup  brown sugar
2 tablespoons flour
1 tablespoon cinnamon

For the icing
2 cups icing sugar
1 teaspoon vanilla
milk

preheat oven to 180 c. grease and line a

9 x 13 baking dish.

peel, core and dice apples. put aside.

using an electric mixer,in a large bowl, beat the flour, sugar, baking powder,
salt,milk, vanilla and eggs together.

then on low speed beat in the melted butter.

pour into baking dish.

spread apples evenly across the cake mix.

in a separate bowl mix together all the topping ingredients.

drop heaped teaspoonfuls of topping evenly across the top of the apples.

get a knife and swirl the topping through the apples and cake mix.

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

Once cooked, let sit for 20 minutes and then drizzle the icing all over the
cake.

ICING

mix the icing sugar with the vanilla and
enough milk to make a slightly runny paste.

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CHICKEN LOMBARDY

6 chicken breast fillets
1/2 cup corn flour
6 tablespoons butter
400 grams mushrooms
1/2 cup chicken stock
3/4 cup marsala (wine)
1 cup mozzarella cheese
1/2 cup parmesan cheese
4 spring onions, sliced
1/2 teaspoon salt
1/2 teaspoon black pepper

preheat oven to 180 c. lightly grease a 9 x 13 baking dish.


Place each chicken fillet between 2 sheets baking paper and flatten to 1/4 inch thickness using a meat mallet or rolling pin.

coat chicken lightly in flour.

in a large fry pan, on a low heat, melt 2 tablespoons of butter and cook 3 pieces of chicken until just golden.

repeat with other 3 pieces of chicken and another 2 tablespoons butter. don't drain or wipe pan.

Place chicken in the baking dish.

going back to the fry pan, saute mushrooms in the remaining 2 tablespoons butter until just tender. drain mushrooms out with a slotted spoon leaving any liquid in pan.

Sprinkle mushrooms evenly over chicken.

Stir the marsala, stock and salt and pepper into liquid in pan and simmer 10 minutes stirring occasionally. if too thin, thicken with a bit of cornflour mixed with a little water.

Spoon sauce evenly over chicken.

sprinkle the cheeses and spring onions over the top.

Bake at 180 c for until cheese is melted and golden brown.

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CREAMY TOMATO AND SPINACH TORTELLINI

625 gram ham and cheese tortellini
2 tablespoons butter
2 teaspoons minced garlic
1 teaspoon onion powder
3 tablespoons cornflour
1 1/4 cups milk
1 cup thickened cream
400 gram tin diced tomatoes, garlic and  herbs
1 1/2 cups spinach, packed
8 tablespoons extra sharp parmesan cheese
salt and pepper to taste

cook tortellini according to packet. drain and put aside.

while tortellini is cooking....on medium heat, melt butter in a large deep fry pan or pot.

stir in garlic and onion powder till fragrant.

stir in the cornflour then the milk and cream. stir till thick and starting to boil.

add in the tomatoes and spinach. once the spinach has wilted down, stir in the cheese till melted then add  the salt and pepper to taste.

if the sauce is too thick for your liking add a bit more cream or milk.

stir the tortellini through the sauce and serve sprinkled with more parmesan cheese.

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