HOT CHICKEN AND SWEET POTATO SALAD

1 kilo chicken breast fillets
500 grams sweet potato
150 grams mixed salad leaves
1 can (440 gm) corn kernels
2 chicken stock cubes
seasoned salt
olive oil

2 - 3 tablespoons chipotle aioli (or to taste)

preheat oven to 200c. line baking tray with baking paper.

peel and cut potatoes into chips. place in a bowl and drizzle with olive oil and sprinkle with seasoned salt.
mix till well coated.

place chips on the oven tray and cook for approx. 20 minutes or until soft.

meanwhile, slice chicken breasts in half lengthwise and cut each one into strips.

spray a frypan with cooking spray and saute chicken until colour changes. do not drain. sprinkle the chicken with some seasoned salt and crumbled stock cubes, then stir the stock cubes into the liquid in pan until dissolved.
saute on low heat until chicken is cooked through, stirring occasionally to coat with the stock (stock should be like gravy at this stage).

to put together...mix the leaves, corn and chips together with the aioli.

plate the salad and place chicken pieces on top. serve immediately. serves 4 -5

ICE CREAM APPLE PIE...with salted caramel topping

for the base:
250 grams butternut snap biscuits, blitzed
75 grams butter, melted
1 teaspoon cinnamon

for the ice cream:
1 1/2 cups canned pie apples, pureed
1 x 600 ml bottles "coles" thickened cream*
1 can  "coles" condensed milk*
3 tablespoons sugar
1 tablespoon ground cinnamon

for the topping:
300 mls golden syrup
100 grams light brown sugar
75 grams butter
pinch of sea salt
150 mls thickened cream

line the bottom of a 25 cm springform tin with baking paper. lightly grease sides.

mix the biscuits, cinnamon and butter together until well combined.
press into bottom and halfway up the sides of the tin. refrigerate while making filling.

using an electric mixer and a large, deepish bowl,  beat the cream, condensed milk, cinnamon and sugar together
until thickened, about 5 minutes.

beat in apple until well combined.

spoon into biscuit base. cover top of tin with foil and place in freezer.
freeze for at least 4 hours.


put the syrup, sugar, salt  and butter into a large saucepan and let it melt over a low to medium heat,
before turning it up and boiling for 5 minutes, then turn off the heat.

add the cream and stir to mix into a sauce, then leave to cool.

once the sauce is cool, but not set, pour it over the ice cream , replace the foil
and return to the freezer. freeze until icecream is set.

when ready to serve, remove from the springform tin, and cut into wedges.

should you have any pie left over, return sides to springform tin,
cover with the foil and return to the freezer.

*I use the coles supermarket brand thickened cream because it beats up quicker.  the condensed mil can is also a bit bigger.

MOSCATO PUNCH

750 ml bottle pink moscato, chilled
1 1/2 litres lemonade, chilled
1/4 cup raspberry vodka, chilled
strawberry slices
lemon slices

mix all the liquid together.

add the fruit.  let sit for 5 minutes.

serve in tall glasses.

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CHOCOLATE HAZELNUT CHEESECAKE
(like ferrero roche)

3/4 packet chocolate ripple biscuits, blitzed
70 grams butter, melted
500 grams cream cheese, room temp.
1 cup icing sugar
500 grams dark cooking chocolate, broken up
2/3 cup thickened cream
600 mls thickened cream, whipped

hazelnut wafers (from Aldi) or chocolate wafers if not available

5 heaped tablespoons nutella
200 grams cadbury hazelnut chocolate, crushed / blitzed
extra whipped cream if desired.


line bottom of a 25 cm springform tin with baking paper. lightly grease sides.

mix the chocolate ripple biscuits and butter together and press into bottom of tin.
refrigerate while making filling.

using a heat proof bowl over a pot of boiling water, melt chocolate and  2/3 cup cream together, stirring till smooth. put aside

using  an electric mixer, beat cream cheese and icing sugar together until smooth.
add chocolate and beat until well combined.

on low speed, beat in whipped cream until well combined.

arrange wafers, on end, around the sides of the tin.**

spoon mix into tin.

level out top and refrigerate  for at least 4 hours before serving.

to serve.....spread the top of the cheese cake with the nutella
and sprinkle the crushed chocolate over the top.

serve with whipped cream  and strawberries if desired.

**if you have trouble keeping the wafers standing, put a few in at a time and hold them up
with a bit of the chocolate mix, then spoon in the rest.

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COLESLAW  with tangy homemade dressing

200 grams cabbage, shredded
2 carrots, shredded/grated
3 spring onions, sliced
1 stick celery, diced
1/2 cup corn kernels

mix all together with the dressing.

DRESSING

2 cans condensed milk
250mls white vinegar
1/2 teaspoon salt (or to taste)
1 large teaspoon mild american mustard sauce

in a medium sized bowl, mix all together.

mix desired amount with coleslaw.

place the rest in a clean container and refrigerate.

NOTE.

this is a basic recipe for the coleslaw. add as much or as little of the ingredients
as you like.

if sauce thickens too much in the jar, thin out with a little more vinegar.

OREO CHEESECAKES....no bake

21 oreos, whole *
250 grams cream cheese, room temperature
1/2 cup caster sugar
300 ml thickened cream
2 teaspoons gelatin powder
2 tablespoons boiling water
7 oreos, broken up

whipped cream
crushed oreos and strawberries to decorate

line 2 muffin trays with 21 paper patty pans.

place the 21 whole oreos into the bottom of each patty pan.

in a cup, mix the gelatin with the water, stirring till gelatin is dissolved. cool slightly.

in a medium sized bowl, using an elecric mixer, beat the cream cheese and sugar together till smooth.

beat in cream and gelatin then lightly beat in the broken oreos.

fill each patty pan with the cheese mix.

refrigerate for at least 4 hours or overnight.

when ready to serve, spoon or pipe whipped cream on top of the cheese cakes.

decorate with the crushed oreos and strawberries.

refrigerate leftovers.

* I used original and strawberry flavoured oreos.

CHOCOLATE ORANGE BROWNIE CAKE 
...with orange cream cheese filling...

1 packet brownie mix (or your own recipe)

orange cake.....

1 1/2 cups self raising flour
1 cup sugar
2 eggs
1/2 cup canola oil
1/2 cup milk
finely grated zest 1 large orange

orange filling.....

250 grams cream cheese, softened
4 tablespoons butter
2 cups icing sugar
finely grated zest 1 orange
2 teaspoons orange juice

preheat oven to 180 c. grease and line base and sides of 2 swiss roll trays with baking paper.

BROWNIES...make brownie mix according to packet. pour into swiss roll tin and cook 15 - 20 or until a few crumbs stick to a skewer when inserted in centre of cake. cool in tray completely.

ORANGE CAKE....place all ingredients into a medium sized bowl and using an electric mixer, beat until well combined.
pour into swiss roll tray and cook 18 - 20 minutes or until a skewer comes out clean. cool in tray completely.

ORANGE FILLING....place cream cheese, butter zest and juice into a medium sized bowl. beat until smooth and well combined. beat in icing sugar until well combined.

TO PUT TOGETHER....spread the cream cheese filling over the top of the brownies.
Place the orange cake on top of the cream cheese.
ice.

ICING

2 cups icing sugar
2 tablespoons cocoa, sifted
1 tablespoon butter, softened
enough milk to make a spreadable paste

mix all together and spread on cake.