SPAGHETTI BOLOGNESE

1 1/2 kilo mince steak
2 large onions, chopped
4 rashers short cut bacon, diced
5 heaped teaspoons minced garlic
880 gram can diced tomatoes
2 tablespoons tomato puree
1 cup water
2 tablespoons "heinz" tomato sauce
2 tablespoons "fountain" spicy red sauce
1 teaspoon sugar
1/2 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon rosemary
1 oxo beef stock cube, crumbled
salt to taste
440 gram can mushrooms in butter sauce

in a large pot, brown mince. drain and put aside.

in same pot, on medium heat, saute onion, garlic and bacon until onion is translucent.

add meat and rest of ingredients to pot.

bring to boil then simmer for 1 hour.

serve over pasta of choice with parmesan or tasty cheese and garlic bread.

APPLE DUMPLINGS

2 cups self raising flour
1/2 teaspooon salt
150 grams butter, softened
1/2 cup milk
6 granny smith apples

2 cups brown sugar
2 cups water
57 grams  butter
2 teaspoons cinnamon (or to taste)

preheat oven to 180 c.
lightly spray a 9 x 13 ovenproof dish with cooking spray.

peel the apples, cut them in half and remove core.

in a medium size bowl, combine the flour, baking powder and salt.
using fingertips, rub in the butter until crumbly, then add in the milk and mix until a soft dough forms.

split the dough into 12 balls. Roll out each ball of dough and place half an apple
in the center of each piece of dough.

fold the dough around the apple and press it together to form a ball.

sit the dumplings into the dish.

in a small saucepan, combine the brown sugar, water and butter.
heat it just until point of boiling, stirring often.

pour the syrup over the dumplings . sprinkle the dumplings with cinnamon

cook for 30 minutes, or until the apples are soft and the dough is golden brown.

serve with cream or icecream

I.. 1 1/2 timed the recipe so there are more dumplings in the pic.

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MEXICAN CHOCOLATE CAKE
adapted

1 cup water
2 teaspoons instant espresso coffee
180 grams dark cooking chocolate, broken up (see note)
2 1/4 cups plain flour
1 1/4 cups sugar
1/2 cup cocoa powder, sifted
3 teaspoons cinnamon
1 teaspoon bicarb soda
1/2 teaspoon salt
1/2 teaspoon baking powder
3/4 cup plain yoghurt
113 grams butter, soft
2 eggs
2 teaspoons vanilla extract


Preheat oven to 350°
line bottom of 24cm springform tin. grease and flour sides.

in a saucepan, bring water to a boil and stir in instant coffee.
add in chocolate and stir until melted and smooth. remove from heat, set aside to cool.

in a a large bowl, stir flour, sugar, cocoa powder, cinnamon, bicarb soda, salt and baking powder together.

add yoghurt, butter, eggs, vanilla and cool chocolate mixture.

using an electric mixer, beat for 3-4 minutes or until thoroughly mixed.
spoon batter into tin.

bake for 45-50 minutes or until a skewer inserted near center comes out clean.

cool cake in tin on wire rack for 15 minutes. remove from tin and cool completely.

ice.

ICING

250 grams dark cooking chocolate
250 mls thickened cream.

in a large heatproof bowl over a pot of boiling water,
melt the chocolate and cream together. stir till smooth.

place bowl in fridge and cool till thick but not set.

using an electric mixer beat chocolate until fluffy.

spread over cake.



NOTE: I have adapted this recipe  because I can't get
ABUELITA in Australia.

If you have abuelita, replace the cooking chocolate with it and remove 1 teaspoon cinnamon.

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BANANA CHOC CHIP MUFFINS

3/4 cup white sugar
3/4 cup brown sugar packed
1 cup thickened cream
113 grams butter softened
2 eggs
4 very ripe bananas mashed
1 cup milk chocolate bits
1 teaspoon vanilla
2 cups plain flour
1 teaspoon bicarb soda
1/2 teaspoon baking powder
1/2 teaspoon salt

preheat oven to 180 c
makes approx. 24 large.
fill 2 x 12 muffin trays with large patty pans

with an electric mixer, beat the sugars, butter, eggs and cream together.

add the bananas and vanilla.

add the flour, salt, baking powder and bicarb soda. mix well.

stir in chocolate bits.

3/4 fill each patty pan.

bake 15 - 20 mins until nicely brown and a skewer comes out clean.

cool completely and ice.

ICING

250 grams dark cooking chocolate
250 mls thickened cream

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

place in fridge.

when cool and thick but not totally set, place in a larger
bowl and using an electric mixer, beat till fluffy.

pipe or spoon on to muffins.

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DOUBLE UP PAVLOVA

1 x 10 serving pavlova (store bought)
900 mls thickened cream
1/2 cup icing sugar
4 teaspoons strawberry essence

1 punnet strawberries, sliced
4 squares chocolate, grated

1 bottle passionfruit mango topping
2 medium bananas, sliced
1 punnet raspberries

whip the cream with the essence and icing sugar until thick.

slice the pavlova in half widthways (see note)

spread half the cream evenly over the bottom of the pavlova and cover with the
strawberry slices and grated chocolate.

carefully place the top of the pavlova on top of the strawberries.

cover the top with the rest of the cream.

decorate with the topping, bananas and raspberries.

cut into wedges and serve.

NOTE:  I cut the pav in half then tipped it upside down (it usually sticks to the cardboard so
the  bottom piece should stay in place) and gently eased the top section onto a plate. when it
was ready I carefully tipped the plate upside down over the strawberries and the top slid off.

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SPICY PARMESAN POTATO WEDGES

1 kilo large new potatoes, skin on
drizzle olive oil
2 tablespoons chilli and garlic seasoning
extra sharp grated parmesan cheese

preheat oven to 180 c. cover bottom of large oven tray with baking paper.

cut each potato into 8 wedges.

place potato wedges into a bowl and drizzle with oil. (just enough to coat them).

sprinkle with the seasoning and mix till the wedges are well coated with the
oil and seasoning.

place on the oven tray and cook for an hour   or until the wedges are golden and cooked through.

sprinkle the parmesan cheese evenly over the wedges and cook until the cheese
is melted and golden.

serve.

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CHICKEN ALLA MATRICIANA

6 chicken breasts
1 large onion, diced
2 heaped teaspoons minced garlic
1 large can champignon pieces and stems, drained
2 small cans edgell diced capsicum, drained
2 x 400 gram cans diced tomatoes
2 tablespoons tomato sauce
1 teaspoon sugar
1/2 teaspoon hot chilli powder (or to taste)
salt and pepper to taste

80 grams kraft jalapeno cheese, grated
80 grams tasty cheese, grated

mashed potato and spinach leaves to serve is desired.

preheat oven to 180 c.

lightly sprinkle all the chicken breasts, both sides with salt. in a frypan sear all chicken breasts on sides and edges and place into a medium sized roasting dish. cook for 20 - 25 minutes,or until cooked through, turning once.

while the chicken is cooking....in a large frypan, over medium heat, saute onion and garlic
till onion is translucent.

add the champignons, capsicum and tomatoes.  bring to the boil, then
turn heat down to simmer.

add sugar, chilli powder, tomato sauce and salt and pepper. simmer for 5 minutes then
keep warm over low heat till chicken is ready.

when chicken is ready, drain off excess juice in pan.

mix the two cheeses together.

spoon some sauce over each breast then sprinkle each with the mixed cheese.

place pan back in oven and cook until cheese is melted, about 3 minutes. serve.


I placed some mashed potato on a plate, flattened it out to about the same size as the chicken
breast and placed some spinach leaves on top of the potato.
I then placed a spoonful of sauce over the spinach, then placed the chicken on top and served.


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