REALLY EASY RASPBERRY JAM

250 grams frozen raspberries (8 oz)
1 cup caster sugar
1 tablespoon lemon juice

sterilize 1 x 300 ml jar and metal lid.(10.5 oz)

place a saucer or small plate into the freezer.

place all ingredients into a small saucepan. stir on low heat until sugar is dissolved then raise heat to medium. still stirring, bring to boil and cook for 10 minutes. remove from heat. 

remove saucer from freezer and drop a spoonful of jam onto it. leave for a couple of minutes.  turn saucer upside down. if jam stays put, it's ready.  if it doesn't, place saucer back in freezer, place pot back on stove and boil the jam for another minute or so. retest.

place hot jam into HOT sterilized jar. put lids on straight away. turn jar upside down which creates a seal.

cool completely.

TO STERILIZE JAR...preheat oven to 100 c. (210 f.)
wash jar and lid in hot soapy water. rinse with hot water.
place jar and lid upside down in the oven for at least 20 minutes. only remove when jam is ready.

CHOCOLATE PEANUT BUTTER BANANA BREAD

3 medium bananas, very ripe, mashed
1/3 cup smooth peanut butter
1/2 cup canola oil
1 cup sugar
2 eggs
1/2 cup milk
1 3/4 cups self raising flour
1/2 cup cocoa, sifted
1 teaspoon bicarb soda

preheat oven to 180 c. (350 f.)  line bottom and grease and flour sides of a large loaf tin.

in a large bowl, place the bananas, peanut butter, oil, sugar, eggs and milk.  using a spoon, mix until well combined.

fold in the flour, cocoa and bicarb soda until well combined.

pour into tin.

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

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

serve as is or toasted in a sandwich press or under the griller. slather with butter.

PEANUT MALLOW  CRACKLES....no bake

2 cups dark chocolate chips
1/2 cup smooth peanut butter

5 cups cocoa pops/cocoa puffs
100 grams mini marshmallows

line baking trays with baking paper or paper patty pans.

place the cocoa pops into a large mixing bowl. put aside.

place the chocolate chips and peanut butter in a glass bowl
and microwave in 20 second bursts,  stirring after each until
melted and smooth.

stir chocolate mix into the cocoa pops until well combined.

stir in the marshmallows until well combined.

drop heaped spoonfuls onto the baking paper or into patty
pans.

refrigerate until set.

   CREAMY CHORIZO, MUSHROOM AND SUN DRIED TOMATO PESTO PASTA

4 tablespoons olive oil
450 grams chorizo, sliced
375 grams mushrooms, sliced
2 teaspoons chopped garlic
190 gram jar sun dried tomato pesto
900 mls thickened cream
1/3 cup grated parmesan cheese
120 grams fresh baby spinach
salt and pepper to taste

cook pasta of choice according to packet directions.

in a large fry pan, over medium heat, in 2 tablespoons of olive oil, brown the chorizo.

add the other 2 tablespoons of olive oil then add the garlic and mushrooms and cook until the mushrooms are just tender.

add the cream and pesto and bring almost to the boil. lower heat and stir in the cheese until melted.

stir in the spinach until just wilted.

add salt and pepper to taste.

serve over pasta.

POTATO SALAD

1 kilo potatoes, peeled weight, chopped
6 rashers short cut bacon, diced
1 small onion, diced small

4 eggs, hard boiled, optional

1 cup mayonnaise (I used praise 99% fat free)
2 tablespoons sour cream
1 teaspoon garlic, chopped (I used store bought)
1 teaspoon mustard sauce ( I used french's classic yellow)
salt and pepper to taste

place potatoes in a pot of salted water. bring to boil then
simmer until tender.  drain and place into a large bowl.

add onion to potatoes. ( I like to put the onion into the
potatoes while the potatoes are still hot so they soften a
little.) put aside.

in a frypan, lightly brown the bacon. add to potatoes and
onion.  refrigerate till cold.

mix the mayonnaise, sour cream, garlic and mustard sauce
together. stir through the potato mix.  add salt and pepper
to taste.

refrigerate for an hour or so to let the flavour go through.

cut the eggs into quarters.  arrange around bowl to serve.

ONE BOWL LEMON GINGER LOAF

1 1/2 cups self raising flour
1 cup sugar
2 eggs
1/2 cup canola oil
3/4 cup milk
finely grated rind 1 large lemon
1 heaped teaspoon ground ginger

preheat oven to 180 c (350 f.)  grease and flour sides and line bottom of loaf tin.

place all ingredients into a bowl.  using an electric mixer, beat until well combined.

pour into tin.

cook for approx. 45 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

2 cups icing sugar
1 tablespoon butter
approx. 2 1/2 tablespoons lemon juice

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

spread over cake and decorate as desired.

BAKED DUMPLINGS...with brown sugar sauce


FOR THE SAUCE.....

40 grams butter (3 tablespoons)
1 1/2 cups brown sugar
2 1/2 cups water

FOR THE DUMPLINGS.....

2 cups self raising flour
1/4 cup brown sugar
150 grams butter, cold, chopped (2/3 cup)
1/2 cup milk
1 teaspoon vanilla

preheat oven to 180 c. (350 f.) lightly spray a 9 x 13 baking
dish with cooking spray.

place all the sauce ingredients into a small saucepan over
medium heat. bring to boil then cook for 2 minutes. put aside.

place the sugar and flour into a bowl. add the butter and rub
in with fingertips or cut in with 2 knives until mixture
resembles breadcrumbs.

stir in the milk and vanilla to form a soft dough.

tip onto a lightly floured board and knead lightly.

divide dough into 6 even sized balls and place into baking
dish.  pour over the sauce.

cook for 30 minutes or until a skewer comes out clean.

serve with cream.