NUTELLA CRUMBLE

400 grams flour
100 grams sugar
150 grams butter
50 grams dessicated coconut
2 eggs
400 grams nutella

line the base of a 24 cm springform tin with baking paper.
grease the sides.

preheat oven to 180c c.

place everything except the nutella into a medium sized bowl.
mix until crumbly.

press 2/3 of the mix across the base of the tin and a little
up the side of the tin..just enough to hold the nutella in.

spread the nutella across the base. if the nutella is a bit
hard, warm it in the microwave.

sprinkle the rest of the crumbs over the top of the nutella.

cook for approx. 30 minutes or until top is golden.

cool completely.

sprinkle with icing sugar to serve.

HOT MEAT AND CHEESE ROLLS

16 kayser or pane di casa bread rolls*
1 kilo mince steak
1 onion, chopped
2 teaspoons minced garlic
820 gram can tomato soup
1 packet french onion soup
1/4 cup spicy red tomato sauce

shredded tasty cheese

preheat oven to 180 c.

in a large frypan, brown the mince steak. drain and put aside.

spray the same pan with some cooking spray then saute the onion and garlic until onion is translucent.

add back the meat, the soups and the sauce stirring until well combined. heat on medium low heat until bubbling.

hollow out the rolls  and place under a hot griller to lightly brown.

remove from griller and fill with meat mix.

sprinkle liberally with tasty cheese.

place in the oven and cook till cheese is melted.

spread some butter on the tops of the rolls and place under the griller to lightly brown.

place the tops on the rolls and serve hot.

* I got the rolls from Coles supermarket. any rolls you use have to have a hard crust.

LEMON CHARLOTTE

juice of 4 lemons, strained
300 ml thickened cream
1 tin condensed milk
400 gram packet savoiardi sponge fingers

line the base of a 22 cm. (8 1/2") springform tin with baking paper.

line around the sides of the springform tin with some sponge fingers, cut a small bit off one end of each to make them stand upright, flat side down, in the tin. cut to fit if needed.

cover the base with more sponge fingers, cutting to fit.

beat the cream and condensed milk together, slowly adding
lemon juice. will thicken then go a bit runnier with the last lot of juice.

place 1/3 of the filling over sponge fingers.

another layer of sponge fingers. another 1/3 of filling

another layer sponge fingers and last of the filling.

refrigerate for at least 8 hours or over night.

decorate as desired. I used whipped cream, strawberries and slices of lemon.

CHEESE AND SPINACH CRESCENTS

200 grams danish feta cheese
200 grams shredded tasty cheese
80 grams fresh spinach, finely chopped
2 eggs
5 sheets puff pastry

milk


preheat oven to 190 c. line baking trays with baking paper.


mix the feta and tasty cheese together with the spinach.

lightly beat the egg then mix it into the spinach and cheese.

cut each sheet of pastry into 4 squares.

on the bottom of each square, cut 7 slits,  1/4 the way up
each square.

divide the mix evenly between the 20 squares. about 1
heaped teaspoon each.

brush milk down the sides and across the slits of each
square.

starting at the top of each square, roll up like a swiss roll
should be about 3 roll overs.

seal edges with a fork.

shape each roll into a crescent and place on baking trays.
and lightly brush with some milk.

cook for 25 - 30  minutes or until golden.

serve hot.

CHICKEN SAUSAGES IN MANGO CURRY

8 chicken sausages
2 medium carrots, sliced
4 medium potatoes, quartered
1 tablespoon olive oil
1 onion, diced
1 teaspoon minced garlic
2 cups mango nectar
2 teaspoons mango chutney
3 teaspoons curry powder, or to taste
200 grams canned sliced mango
salt to taste

1 tablespoon cornflour
2 tablespoons mango nectar

in a large frypan, on medium heat, cook the sausages. remove
from pan and put aside.

while the sausages are cooking, boil the carrot and potato
until just soft. drain and put aside.

wipe out the same fry pan then on medium heat, saute the onion and garlic in the oil, stirring, until onion is translucent.

stir in the nectar, curry powder and chutney.

mix the cornflour with the 2 tablespoons of nectar until
smooth. stir into the curry mix , stirring till boiling and
thickened. lower temperature to simmer.

slice the sausages and add to the curry. add the potato and

carrot. stir to combine. add salt to taste.

heat through. when hot, stir through the sliced mango.

serve with rice.

APPLE AND CINNAMON ENCHILADAS

800 gram can pie apples
8 large tortillas*
2 teaspoons cinnamon
80 grams butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup water

preheat oven to 180 c.  spray a 20 x 30 cm baking dish with
cooking spray.

divide the apple between the tortillas, placing in the centre
of each. sprinkle with the cinnamon.

roll the tortillas up and place seam side up in the baking dish. use a toothpick to secure them.

in a small pot, bring the butter, sugars and water to the
boil. boil for 3 minutes, then pour over the enchiladas.

cook for 20 minutes until crispy on top. during cooking,
drizzle the enchiladas a couple of times with the syrup.

serve with whipped cream or ice cream.

*I used the coles super market brand tortillas. approx. 7 1/2 inches round.

CHICKEN JALFREZI


3 tablespoons olive oil
1 kilo skinless chicken breasts, diced
1 onion, diced
1 green chilli, deseeded and diced
1 small red capsicum, sliced
1 green capsicum, sliced
2 teaspoons minced garlic
1/2 teaspoon ground tumeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon red chilli flakes
400 gram can diced tomatoes
125 mls water
1 teaspoon ground ginger
salt to taste.

in a large frypan, using 1 tablespoon of olive oil, on low

heat, saute the chicken until colour changes.
drain and put aside.

using the same frypan, heat the other 2 tablespoons of olive

oil. add the onion, green chilli, capsicums and garlic.
saute, stirring, until onion is transparent.

add the tumeric, cumin, coriander and chilli flakes, stirring
through the vegies.

add  the chicken, tomatoes, water, salt and ginger.

cover and simmer until capsicum is tender.

serve with rice.