LEMON BLUEBERRY POPPY SEED MUFFINS....gluten free

56 grams butter, soft (1/4 cup)
1/4 cup canola oil
1 1/4 cups sugar
2 eggs
1 1/2 cups sour cream
1/3 cup milk
finely grated rind 2 small lemons
2 1/3 cups gluten free self raising flour
1/2 teaspoon bicarb soda
1/2 teaspoon salt
2 tablespoons poppy seeds

51 fresh or frozen (thawed) blueberries

preheat oven to 180 c. (350 f.) line 2 x large 12 hole muffin tins with 17 paper patty pans.

in a large bowl, using an electric mixer, beat the butter, sugar and oil together until combined.

add the eggs, sour cream, milk and rind beating until well combined.

add the flour, bicarb and salt in 3 additions beating until just combined.

stir in the poppy seeds.

evenly fill the pattypans.

place 3 blueberries on top of each muffin batter.

cook for approx. 30 -35 minutes or until golden and a skewer comes out clean.

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

ice.

ICING

150 grams butter, soft (2/3 cup)
2 cups icing sugar
1 tablespoon lemon juice

mix all together and spoon or pipe icing onto cold muffins.  decorate as desired.

CONDENSED MILK COCONUT MACAROONS....gluten free

75 grams butter, soft (1/3 cup)
3/4 cup sugar
2 eggs
1 can condensed milk
1/2 teaspoon vanilla
1/2 cup gluten free plain flour
2 1/2 cups desiccated coconut

preheat oven to 180 c. (350 f.)  line 2 x 12 hole muffin tins with 18 paper patty pans.

in a large bowl, using an electric mixer, cream butter.  add sugar and beat until well combined.

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

add condensed milk and vanilla, beating until well combined.

add flour and coconut and beat until well combined.

3/4 fill each patty pan.

cook for approx. 25 minutes or until golden.

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

CONDENSED MILK COCONUT MACAROONS

75 grams butter, soft (1/3 cup)
3/4 cup sugar
2 eggs
1 can condensed milk
1/2 teaspoon vanilla
1/2 cup plain flour
2 cups desiccated coconut

preheat oven to 180 c. (350 f.)  line 2 x 12 hole muffin tins
with 18 paper patty pans.

in a large bowl, using an electric mixer, cream butter.  add
sugar and beat until well combined.

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

add condensed milk and vanilla, beating until well combined.

add flour and coconut and beat until well combined.

3/4 fill each patty pan.

cook for approx. 25 minutes or until golden.

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

EASY SPAGHETTI BOLOGNAISE SAUCE

1 kilo mince steak
2 jars napolitana pasta sauce (I used raguletto)
1 onion, diced
4 teaspoons minced garlic
1 can mushrooms in butter sauce
1 teaspoon Italian herbs
2 tablespoons tomato ketchup
salt and pepper to taste

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

in the same frypan, saute onion and garlic until fragrant.

add back the mince, pasta sauce, mushrooms, herbs and ketchup. stir to combine.  bring to the boil then low simmer for 1 hour.

add salt and pepper.

serve over pasta of choice.

SPICED MELTING MOMENTS......gluten free

250 grams butter, soft
1 1/2 cups gluten free plain flour
1/2 cup icing sugar
2/3 cup gluten free custard powder
1 teaspoon mixed spice
2 teaspoons ground ginger
1/2 teaspoon ground cinnamon

preheat oven to 160 c.  line baking trays with baking paper.

using an electric mixer, beat butter until creamy.

stir in flour, custard powder, icing sugar and spices.

roll dough into walnut sized balls and place on trays, leaving room to spread.

lightly flatten each ball with a fork dusted with icing sugar.

cook for 15 minutes or until just firm to the touch.

cool on tray for 5 minutes then remove to wire rack to cool completely.

fill.

FILLING

100 gms butter, soft
2 cups icing sugar
2 teaspoons vanilla

rasberry jam, optional

icing sugar to dust.

stir the butter, icing sugar and vanilla together until well combined.

spoon or pipe onto the flat side of 1/2 the biscuits.

spread 1 teaspoon jam on the other half of the biscuits (flat side).
sandwich biscuits together.

dust with icing sugar to serve.

SLOW COOKER LAMB SHANKS

6 lamb shanks
2 tablespoon olive oil
2 brown onions diced
200 grams button mushrooms, sliced
4 rashers bacon, chopped
2 teaspoons minced garlic
1 1/2 cups water
2 oxo beef stockcubes
1/2 cup red wine
400 gram can diced tomatoes
1 teaspoon dried rosemary

approx 5 tablespoons cornflour 
4 tablespoons water
salt and pepper to taste


in a large deep frypan, in 1 tablespoon oil,  brown the
shanks. remove, drain and put aside.

in the same pan, add the other tablespoon oil and saute the
onion, mushrooms, bacon and garlic until onion is
translucent.

add the water, stockcubes, wine, tomatoes and rosemary. bring
to boil. place shanks back into frypan with the vegies and
simmer for 5 minutes.

transfer all to the slow cooker and cook on low for approx 6
hours or until meat is starting to fall off the bone.

remove the shanks from the liquid and place on a plate. cover
with foil to keep warm.

place the gravy into a deep frypan.  mix the cornflour and
water together and stir into the gravy. bring to boil over
medium heat, stirring till thickened. add salt and pepper.

place the shanks into the gravy and stir to coat. cook until
heated through.

serve over mashed potato with vegies of choice.

CONDENSED MILK COOKIES.......gluten free

250 grams butter, soft
1/2 cup sugar
1/2 tin condensed milk
3 cups gluten free self raising flour

preheat oven to 180 c. (350 f.)  line baking trays with
baking paper.

using an electric mixer, cream butter and sugar.

add condensed milk and beat until well combined.

stir in flour until well combined.

from here you can add almost anything you like.  I just divided up the dough and made jam drops, lemon drops, nutella drops, chocolate chip and freckles.

TO MAKE THE DROPS....roll dough into walnut sized balls (or
larger if you like) place on tray and flatten lightly with a
fork dipped in sugar.  make indentations in the centre of
each cookie. 

cook for 15 - 20 minutes or until just golden then remove
from oven and lightly press the indentation again and fill
with desired filling. place back in oven and cook for another
5 minutes.

cool on trays for 5 minutes then remove to wire rack to cool
completely.

TO MAKE THE CHOCOLATE CHIP.... just stir some dark chocolate
chips into the dough and roll into balls. place on tray,

flatten lightly with a fork dipped in sugar and cook for 20
minutes or until golden.

cool on tray for 5 minutes then remove to wire rack to cool
completely.

TO MAKE THE FRECKLES....tip some 100's and 1000's into a
small bowl. roll the dough into balls and roll in the 100's
and 1000's to coat. place on tray and flatten lightly with a
fork. cook for 20 minutes or until golden.

cool on tray for 5 minutes then remove to wire rack to cool
completely.

NOTE: I used coles brand gluten free self raising flour.