BAKED GOZLEME WITH PESTO, SPINACH AND CHEESE

400 grams plain flour
2 teaspoons salt
50 mls olive oil
250 mls water

190 gram jar barilla pesto genovese
60 grams fresh baby spinach
100 grams shredded mozzarella cheese
100 grams shredded tasty cheese

preheat oven to 200 c.  line a large baking tray with baking paper..mine was 32 x 28 cm.

in a bowl, place the oil, water and salt.

stir in the flour.  use your hands to bring the dough together and knead until smooth.

wrap in plastic wrap and refrigerate for 1/2 hour.

divide dough in half and roll one half into a thin rectangle to fit your tray, allowing some to go up the sides.

fit the dough into tray and spread with the pesto. top this with the spinach then the cheeses.

roll out the rest of the dough to top. seal edges.

brush top with a little olive oil.

cook for 12- 15 minutes.

cool for 5 minutes before serving.

STRAWBERRY BUNDT CAKE


250 grams strawberries, mashed/blitzed
175 grams butter, softened
1/4 cup milk
1 1/2 cups sugar
3 eggs
1 3/4 cups self raising flour
1/2 teaspoon salt
1 teaspoon vanilla

preheat oven to 160 c. grease and flour a large bundt tin or
grease sides and line bottom of a 24 cm springform tin.

using an electric mixer, cream the butter and sugar.

add eggs one at a time beating well after each addition.

add half the flour and beat until combined. add the milk then
the rest of the flour and beat until well combined.

add vanilla.

fold in the strawberries.

pour into tin.

cook for approx. 1 hour or until golden and a skewer comes
out clean.  time varies according to tin size.

dust with icing sugar or ice if desired.

SAME WEIGHT APPLE TART

300 grams sugar
300 grams butter, softened
3 large eggs
300 grams plain flour
1 1/2 teaspoons baking powder
500 grams apples, sliced

CUSTARD TOP
1 egg
1 teaspoon custard powder
125 mls thickened cream

preheat oven to 180 c. line base and grease sides of 9 inch spring form tin.

using an electric mixer, beat the sugar, butter and eggs together until well combined.

stir in the flour and baking powder.

spread the dough into the tin and cover with the apples.

FOR THE CUSTARD TOP....whisk the egg, custard powder and cream together until frothy then pour over apples.

cook for 50 - 60 minutes or until a skewer comes out clean.

serve with whipped cream or icecream.

CREAMY, CHEESY CHICKEN, MUSHROOM AND SPINACH PASTA

2 large chicken breast fillets, cubed
1 small onion, diced
2 teaspoons minced garlic
1/2 green capsicum, diced
1/2 red capsicum, diced
100 grams mushrooms, sliced
60 grams fresh baby spinach
400 mls thickened cream
1 oxo chicken stock cube
1 cup shredded mozzarella cheese
1 cup shredded tasty cheese
salt and pepper to taste

2 tablespoons olive oil

pasta of choice

cook the pasta according to directions on packet.

in a large fry pan, using 1 tablespoon oil, saute the chicken until cooked through.  drain any liquid and put aside.

in the same fry pan, on medium heat, in the other tablespoon of oil, saute the onion, garlic, capsicum and mushrooms until onion is translucent.

add the spinach and cook, stirring until just wilted.

add the cream and the stockcube. bring to the boil stirring.

lower heat and add the cheeses and salt and pepper, stirring until the cheese is melted.

serve over pasta.

VANILLA AND OAT BUTTER CAKE WITH CHOC CHIPS.

100 mls water
2 tablespoons milk
50 grams quick oats
1 tablespoon sugar

200 grams butter
1/2 cup sugar
4 eggs
1 1/4 cups self raising flour, sifted
1/2 teaspoon baking powder
1 teaspoon vanilla

1/3 cup dark chocolate chips
1/3 cup white chocolate chips

preheat oven to 160 c.  grease and line bottom of an 8 inch
square tin.

in a saucepan, over low heat, bring to boil the water, milk,
sugar and oats. remove from heat and put aside.

in a large bowl, using an electric mixer, cream the butter
and sugar.

add eggs one at a time beating well after each addition.

add vanilla and oat mix. beat until well combined.

fold in the flour and baking powder then fold in the chocolate.

spoon into tin and level top.

cook for 40 -45 minutes until golden on top and a skewer
comes out clean.

cool in tin for 5 minutes then remove to wire rack to cool
completely.

dust with icing sugar before serving.

JAM TART

250 gram flour
125 gram butter
125 grams caster sugar
1 egg

400 grams jam of choice

icing sugar to dust


preheat oven to 180 c. grease sides and line bottom of 24 cm. springform tin.


mix the flour and sugar. add the butter and rub in until

resembling breadcrumbs

add the egg and knead into a dough.  wrap in plastic wrap and refrigerate 1/2 hour.

press 2/3 of the dough into the tin and a lttle up the sides.

lightly scrape a fork across the the dough on bottom of tin.

spread the jam across the dough.

decorate the top of the tart with the rest of the dough. you can divide the dough into 14 equal pieces and roll into sausages long enough to reach each side of the tin and make a lattice or roll the dough out to about 2 mm and cut out shapes with a cookie cutter.

cook 180 for 35 - 40 minutes until golden.

place on wire rack and cool in tin.

dust with icing sugar to serve.

POOR MANS PUDDING

1 1/2 cups self raising flour
57 grams butter, soft
1 cup sugar
1 cup milk
1 tesapoon vanilla

3/4 cup golden syrup*
1 cup brown sugar
57 grams butter
1 cup boiling water

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

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

add the milk and flour alternating, 1/2 cup at a time. beat until well combined.

spread into baking dish.

for the sauce....place all the ingredients into a saucepan. bring to the boil stirring.

pour sauce over the cake batter.  don't mix.

cook for approx. 45 minutes until golden on top and a skewer comes out clean.

serve with cream or icecream.

*can also use maple syrup.