YOGHURT SCONES

3 cups self raising flour
85 grams butter
1 1/2 teaspoons baking powder
1 1/2 tablespoons sugar
1 1/2 cups greek yoghurt

preheat oven to 190 c. line a baking tray with baking
paper.

place dry ingredients into a bowl and rub in the butter until
mix resembles breadcrumbs.

stir in the yoghurt.

place dough on a lightly floured board and knead just to
bring together.

pat dough out to about 1 inch thick and cut out rounds with a
scone cutter.

place on tray and cook until golden.

serve warm.

CHICKEN AND POTATOES IN GARLIC PARMESAN SAUCE

4 skinless chicken breasts,halved lengthwise
1 kilo medium potatoes, quartered
3 tablespoons butter
120 grams baby spinach

85 grams butter
6 teaspoons minced garlic
3 tablespoons cornflour
1 1/2 cups water
3 oxo chicken stock cubes
1 teaspoon italian herbs
3/4 cup thickened cream
3/4 cup grated extra sharp parmesan cheese
salt and pepper to taste

preheat oven to 190c.

in a frypan, using 2 tablespoons butter, brown the chicken.
remove from pan and place in colander to drain.

add the other tablespoon of butter to the liquid in the
frypan and saute the potatoes until just coloured. add the
spinach and cook until just wilted.

lightly spray a large, deep baking dish with cooking spray.

place the chicken into the dish and cover with the potatoes
and spinach. put aside.

wipe out the pan to make the sauce.

mix the water and stock cubes together.

over  medium heat, melt the butter in the pan and add the
garlic. saute till fragrant.

whisk in the flour. gradually whisk in the stock mix.

add the cream, herbs, parmesan and salt and pepper. stir till
just boiling and well combined.

pour the sauce over the chicken and potatoes.

cook for approx. 1 hour until the potatoes are soft.

serve with rice.

TUNA POT PIE

2 x 425 gram cans tuna, drained
1 onion, diced
1 small red capsicum diced
2 sticks celery, diced
3 teaspoons minced garlic
125 grams corn kernels, drained
1 jar leggos bechamel sauce
2 cups shredded tasty cheese, packed
salt and pepper to taste

1 1/2 sheets puffed pastry, thawed
milk to brush

preheat oven to 200 c.  lightly spray 9 x 13 baking dish with
cooking spray.

spray a large frypan with cooking spray and saute the onion,
capsicum, celery and garlic, stirring until onion is translucent.

add the corn, tuna, bechamel sauce and cheese and cook,
stirring, on low heat until cheese is melted. add salt and pepper.

spoon into baking dish, leveling out to sides.

join the pastry together to make one piece and place over the
top of the tuna. tuck the sides down lightly. brush lightly with milk.

cook for approx 25 minutes or until puffy and golden.

RICH AND MOIST ONE BOWL CHOCOLATE CAKE

1 1/2 cups plain flour
1 1/2 cups sugar
3/4 cup cocoa
1/2 tablespoon bicarb soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup buttermilk
3/4 cup warm water
1/4 cup canola oil
1 teaspoon vanilla

preheat oven to 180 c. (350 f.) line bottom and gease and flour sides of 20 cm. (8 inch) cake tin.

using an electric mixer, beat  all the ingredients together until well combined. pour into tin.

cook for approx. 1 hour or until a skewer comes out clean.

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

ice and decorate.

ICING

3 cups icing sugar
4 tablespoons butter, soft
milk

mix the icing sugar and butter together with enough milk to make a spreadable paste.

LEMON, CHILLI AND GARLIC CHICKEN

4 skin on chicken breasts
1/3 cup olive oil
4 teaspoons minced garlic
3 teaspoons minced chilli, or to taste
2 tablespoons honey
2 lemons
pinch salt
pepper to taste

preheat oven to 180 c (350 f).

pound each chicken breast to flatten to an even thickness.
in a small bowl, mix the oil, garlic, chilli, honey and the
juice of one lemon until well combined.

cut the juiced lemon and the other lemon into chunks.

place half the oil mix into a 9 x 13 baking dish then place
the chicken on top.  pour the rest of the oil mix over the
chicken and rub lightly into the top of the chicken.

place some of the cut up lemon under each chicken breast and
some on top.

cook until chicken is nicely dark on top and cooked through.

RUGELACH COOKIES

2 cups plain flour
1/4 teaspoon salt
250 grams cream cheese, cold and cut into cubes (8 oz)
226 grams butter, cold and cut into cubes (1 cup)
1 teaspoon vanilla
1 egg yolk

FILLING

250 grams walnut crumbs (2 cups)
1/4 cup honey
57 grams butter, melted (1/4 cup)
1/4 cup sugar
1 teaspoon vanilla


line 3 baking trays with baking paper.


in a processor, add the flour, salt, cheese and butter. pulse
until coarse crumbs form.  add vanilla and yolk and process
until dough starts to clump together.

lightly dust a board with flour, turn out dough and knead
into a smooth ball. divide ball into 4 pieces.

flatten each ball into 1 inch thick discs and wrap in plastic
wrap. refrigerate for 1 hour.

TO MAKE THE FILLING...place the the walnuts into the food
processor and pulse to small crumbs (not powder). place them
into a small bowl and mix in the melted butter, sugar, honey
and vanilla until well combined. divide evenly into 4 bowls
and put aside.

TO MAKE THE COOKIES...sprinkle a board with icing sugar and
roll one disc of pastry at a time into a circle 1/8th inch

thick.  spread evenly to the edges  with 1 bowl of the walnut
mix. press mix in lightly with your hands.

using a sharp knife or pizza cutter, cut each circle into 16
wedges (like a pizza).  starting with the wide end, roll each
wedge up and place on the baking tray with the tip tucked
under.

continue with the rest of the dough. as you fill a tray,
place it in the fridge for 30 minutes.

heat oven to 195 c  (375 f) and cook 1 tray at a time until
golden. approx 20 mins.  cool on tray for 5 minutes then

remove to wire rack to cool completely.

dust with icing sugar to serve.

CHOCOLATE CARAMEL PRETZELS

48 salted pretzels
1/2 tin caramel top and fill
150 - 200 grams dark chocolate chips

decoration of choice. I used salted caramel sprinkles from
coles.

line 2 trays with baking paper.

place the pretzels flat side up, 24 to a tray.

spoon a little caramel into each pretzel hole.

melt the chocolate chips either in the microwave or in a
heatproof bowl over a pot of boiling water.

using a spoon or piping bag, spread a thin layer of chocolate
over the caramel on each pretzel. place in the fridge to set.

when set, using a sharp knife, flip each pretzel over using
the knife to slide under the pretzel to keep the caramel in.
again, spoon or pipe chocolate over the caramel until the
caramel is covered.

decorate as desired and refrigerate till  set.