PENNE WITH TOMATO AND BACON SAUCE

500 grams penne pasta

3 X 425 gram tins diced tomatoes
500 grams bacon, diced
2 medium onions, diced
3 heaped teaspoons minced garlic
3/4 teaspoon sugar
3/4 teaspoon italian herbs
1/4 teaspoon chilli powder
salt and pepper to taste

cook penne according to directions.

while penne is cooking...... in a large , deep frypan, saute onion, bacon and garlic till onion is transparent.

add tomatoes, sugar, herbs, chilli and salt and pepper.

bring to boil then simmer for 5 minutes.

serve over pasta.

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GERMAN APPLE CAKE SLICE

1 1/2 cups plain flour
3/4 cup sugar
113 grams soft butter
2 eggs
1 teaspoon baking powder
3/4 cup milk
1 teaspoon vanilla
4 -5 apples, peeled and sliced

TOPPING

226 grams cold butter
1 cup plain flour
1 cup sugar

1 1/2 tablespoons sugar, extra
1 1/2 tablespoons cinnamon

Preheat oven to 180 c.
line a 9 x 13 baking dish with baking paper.

using an electric mixer, beat the butter, eggs, milk, sugar and vanilla.

fold in the flour. pour into the baking dish.

place the sliced apples on top of the batter. slice more apples if needed to cover.

FOR THE TOPPING....In a food processor, blitz the flour, butter and sugar until crumbly. sprinkle over the apples.

mix the extra sugar and cinnamon together and sprinkle over the top of the crumbly mixture.

Bake for 40 minutes till crunchy on top and a skewer comes ot clean.

cut into squares to serve. good hot or cold.

FLOURLESS ORANGE and SYRUP CAKE

2 large oranges
3 eggs
1 cup caster sugar
300 grams almond meal
1 teaspoon baking powder

Preheat oven to 170°C. grease and line bottom of 22 cm. springform tin.

cut a cross into the top of the oranges and place them in a pot of cold water. bring to boil on high heat then turn to medium heat and cook for 1 hour. drain and cool.

cut oranges into quarters and blitz in food processor until totally mushy. (rind and all)

Using an electric mixer,beat the eggs and sugar in a bowl until thick and pale.

add the orange, beating till combined.
fold in the almond meal and baking powder. pour into springform tin.

cook for 1 hour or until a skewer inserted into the centre comes out clean. cool completely.

Turn cake onto a serving plate. Use a skewer to prick the top. Spoon over syrup.

Cut into wedges to serve.

ORANGE SYRUP

1 large orange
3/4 cup caster sugar

use a zester to remove the rind from the orange.

juice the orange.

Place rind in a small pot of boiling water and cook for 5 minutes. Drain.

Return the rind to pot and add orange juice and sugar. bring to boil on high then lower heat and cook, stirring, for 5 minutes.

cool completely.

TUNA MORNAY CUPS

1 packet continental tuna mornay mix
2 cups milk
2 x 425 gram cans tuna in brine
1/2 cup celery, diced
1 small onion, diced
1/2 cup corn kernels
salt and pepper to taste
4 - 5 sheets frozen puff pastry, thawed
shredded tasty cheese


in a medium sized pot, mix the mornay mix and milk together. add celery and onion.

over medium heat, bring to boil, stirring until thickened. remove from heat.

drain and flake tuna. stir the tuna, corn and salt and pepper into the sauce. cool.

heat oven to 180 c.

grease 2 x 12 cup muffin tins. (makes 16 -20 depending on size of tin)

cut each pastry sheet into quarters and push into muffin tins. pastry will hang over top of holes.

evenly fill each piece of pastry with the tuna mix and sprinkle with some tasty cheese.

cook for approx. 20 minutes or until pasty and cheese is golden. check that bottom of cup is cooked also.

serve hot.

CREAMY CHICKEN, CHEESE AND BACON SLICE

4 chicken breasts
8 slices short cut bacon, diced
1 onion, diced
1/2 red capsicum, diced
1/2 green capsicum, diced
2 teaspoons minced garlic
500 grams cream cheese, room temp.
4 tablespoons ranch salad dressing
2 tablespoons butter, melted
4 tablespoons Beerenberg (brand) hot tomato sauce
2 cups shredded tasty cheese
3 sheets frozen puff pastry, thawed

preheat oven to 180c.  grease a non stick swiss roll tray.

saute chicken breasts till cooked. cool and shred. put aside.

saute the onion, capsicum, garlic and bacon till onion is translucent. remove from the heat and cool for 5 minutes.

In a large bowl combine the cream cheese, onions, capsicum, bacon, garlic and ranch dressing.

add the butter and hot tomato sauce then the chicken and 1 cup of tasty cheese. stirring until everything is well combined.

cover the bottom of the swiss roll tray with 1 sheet of pastry, cutting 2nd sheet to fit. (about  1 1/3 sheets.)

Top the pastry sheets with the chicken mixture, spreading to each edge.

cover the chicken with the rest of the pastry, again cutting to fit.

cook for 25 minutes or until pastry is lightly brown. remove from oven
and sprinkle with remaining cheese. return to the oven till cheese is melted and golden brown.

cut into slices to serve.

BANANA BREAD

1 2/3 cups plain flour
1 teaspoon bicarb soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 1/4 cups sugar
2 eggs
1/2 cup oil
3 1/2 medium bananas, over ripe, mashed
2 tablespoons sour cream
1 teaspoon vanilla


preheat oven to 180 c. grease and line the bottom of a large loaf tin.

in a medium bowl, place the flour, baking soda, cinnamon and salt. put aside.

using an electric mixer, beat the sugar and eggs until light and fluffy.

add in the oil, then the mashed bananas, sour cream and vanilla.

fold in the dry ingredients. pour into tin.

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

cool in tin for 10 minutes then remove to wire rack and cool completely.

serve toasted or as is.

BAKED BANANA...in a blanket
with caramel cream

2 cups self raising flour
1 cup brown sugar, packed
1 teaspoon cinnamon
1/2 teaspoon salt
2 eggs
1 teaspoon vanilla
3/4 cups milk
1/3 cup oil
4 large bananas

preheat oven to 180 c. line a 12 hole muffin tin with large paper patty pans. makes 14

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

cut each banana into 4 pieces. each piece should fit widthways across the patty pan.

place about 1 tablespoon of mix into each patty pan and place a piece of banana (widthways) on top of mix.

cover with another tablespoon of mix.

cook for 20 -25 minutes or until a skewer comes out clean.

serve hot with caramel cream. also good with custard.

CARAMEL CREAM

300 mls thickened cream
1 can caramel top and fill

using an electric mixer, beat until well combined and starting to thicken
don't over beat or it will separate.

spoon over cake.