ALFAJORES...south american sandwich cookies


200 grams plain flour (1 1/4 cups)
300 grams corn flour (2 cups)
2 teaspoons baking powder
250 grams butter (8 oz)
150 grams caster sugar (3/4 cup)
finely grated zest 1 lemon
3 egg yolks
1 teaspoon vanilla

1 can nestles top and fill

desicated coconut to roll

using an electric mixer, cream the butter and sugar until
pale.

add yolks, zest, and vanilla beatin until well combined.

beat in the flours and baking powder until a smooth dough. I
used my hands to bring together properly.

wrap dough in plastic wrap and refrigerate for 45 minutes.
heat oven to 180 c. (350 f.) line baking trays with baking
paper.

roll dough out to approx. 3 mm thick and use a scone cutter
to cut out circles.

place rounds on trays and cook for 8 - 10 minutes until just
firm. DO NOT BROWN.

cool biscuits completely.

spread the flat side of half the biscuits with about a
teaspoonful of caramel top and fill. sandwich together with
the rest of the biscuits. push to squeeze a little of the
caramel out and using your finger, smear the caramel around
the edges of the sandwiched biscuits. roll the edges in the
coconut.

refrigerate to set.

keep refrigerated.

CAJUN CHICKEN MEATBALLS

1 kilo chicken mince ( 2 lb)
3 teaspoons minced garlic
1 cup panko breadcrumbs
2 tablespoons cajun seasoning
1/3 cup grated parmesan cheese
2 tablespoons parsley, chopped
1 egg, lightly beaten

canola oil

SAUCE

2 tablespoons butter
1 small onion, finely diced
3/4 small red capsicum, finely diced
2 tablespoons cornflour
1 tablespoon cajun seasoning, or to taste
1 1/2 cups chicken stock
1/2 cup thickened cream
2 tablespoons parsley, chopped

in a bowl, mix the mince, garlic, breadcrumbs, seasoning,
cheese and parsley until well combined.

roll into  25 mm. (1 inch) balls.

heat 2 - 3 tablespoons canola oil in a frypan, on medium
heat.

brown the meatballs on all sides, using more oil if needed.

depending on the size of the pan, you may have to do a couple
of batches. remove balls to a plate and put aside.

FOR THE SAUCE..in a deep frypan, melt the butter over medium
heat.

add the onion and capsicum and cook until the onion is
translucent.

add the cornflour and cook, stirring for 1 minute.  add the
stock and stir until thickened and boiling. stir in the
seasoning.

reduce heat and add the meatballs.  simmer for approx. 10
minutes or until the meat balls are cooked through. turn
once.

stir in the cream. remove from heat and stir in the parsley.
serve.

CHINESE STYLE SPRING ONION PANCAKES


2 1/2 cups plain flour
1 teaspoon salt
1 cup water

1 bunch spring onions, sliced
canola oil cooking spray
extra salt

4 tablespoons canola oil

sweet chilli sauce for dipping


place flour and salt into a bowl. stirring with a spoon, add
the water in 3 batches.

on a lightly floured board, knead dough until smooth about 1
minute.  cover with cling wrap and let rest for 10 minutes.

divide dough in half. between 2 sheets baking paper, roll
each half into approx. 50 x 20 cm rectangle (1.5 ft x 8 in).

lightly spray each rectangle with the canola spray. roll up
each piece from the longest side. roll each into a coil and
flatten each with your hand.

roll each piece into a rectangle again, spray with more
canola spray then evenly sprinkle each rectangle with the
spring onions and a pinch of salt.

roll up as before then cut each roll in half.

coil each roll. you will have 4 coils.

flatten each with your hand then roll out into circles about
8 mm (1/3 inch )thick.

heat 1 tablespoon oil in a frypan and fry 1 pancake at a time
till a dark golden brown on each side. add another tablespoon
of oil for each pancake.

cut each pancake into quarters and serve straight away with
the sweet chilli sauce.

CHICKEN CORDON BLEU PASTA BAKE

250 grams penne pasta, cooked (8 oz)
2 tablespoons butter
2 tablespoons cornflour
1 cup milk
1 cup thickened cream
1 cup colby cheese, shredded
1 cup mozzarella cheese, shredded
1 cup tasty cheese, shredded
1 teaspoon french mustard
1/2 teaspoon salt
1 teaspoon garlic powder
1/2 tsp ground black pepper
1 cup ham, chopped
2 cups cooked chicken, chopped (approx 1 store bought bbq

chicken)

TOP
1/2 - 1 cup breadcrumbs
2 tablespoons butter, melted

preheat oven to 180 c. (350 f)

in a large pot, over medium heat, melt the butter. stir in
the cornflour till well combined then stir in the milk and
cream. stir until thickened and just boiling.

add cheese, mustard, garlic powder, salt and pepper. stir
until cheese is melted.

add chicken, ham and pasta, stirring until well combined.

pour into a baking/casserole dish and sprinkle with the
breadcrumbs. drizzle with the melted butter.

cook for approx 25 - 30 minutes or until golden and bubbly.

DEVILS BROWNIE CAKE

1 packet betty crocker devils food cake
1 packet betty crocker triple chocolate fudge brownie mix
4 eggs
1 cup canola oil
1 1/4 cups water

preheat oven to 180 c (350 f)  grease and flour sides and
line bottom of 23 cm (9 inch) cake tin or grease and flour
bundt tin. I used a 9 inch silicon bundt tin.

place all ingredients into a bowl and whisk to combine.

pour into tin and cook 50 - 55 minutes or until a skewer
comes out clean.

cool in tin for 10 minutes then remove to wire rack to cool
completely.

ice and decorate as desired.

I used the icing that came with the devils food cake mix.

VANILLA BLONDIE CAKE

1 packet vanilla cake mix
1 packet betty crocker white chocolate fudge blondie mix
4 eggs
1 cup canola oil
1 1/4 cups water

preheat oven to 180 c. (350 f.) line bottom and grease and
flour sides  23 cm (9 inch) cake tin or grease and flour non
stick bundt tin.

place all ingredients into a bowl and whisk till combined. 
pour into tin and cook 50 - 55 minutes or until a skewer
comes out clean.

cool in tin for 10 minutes then remove to wire rack to cool
completely.

ice.

ICING

3 cups icing sugar
1 tablespoon butter
milk

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

decorate as desired.

PATATAS BRAVAS

1 kilo potatoes, peeled weight
drizzle olive oil

SAUCE
2 tablespoons olive oil
3 teaspoons minced garlic
1 red onion, diced
800 gram can diced tomatoes (28 oz)
1/2 teaspoon sugar
3 teaspoons smoked paprika
1/4 teaspoon cayenne pepper
1 teaspoon mild chilli sauce
2 tablespoons spicy red sauce

heinz garlic aioli to serve

preheat oven to 200 c. (400f).

cut potatoes into about 25 mm (1 inch) pieces. place in a
bowl and drizzle with just enough olive oil to coat. place on
a baking tray and cook until golden and crunchy. (can deep
fry instead if desired).

TO MAKE THE SAUCE..heat the olive oil in a deep frypan. saute
the onion until translucent.  add garlic and cook till
fragrant.

add rest of ingredients and bring to the boil stirring.

reduce heat to low and simmer for 20 minutes, stirring
occassionally.

place cooked potatoes in a large bowl and cover with the
sauce.

drizzle with garlic aoili to serve.