LEMON BLUEBERRY SLICE

1 packet greens lemon cake mix*
1 cup shredded coconut
125 grams butter, melted

500 grams frozen blueberries

300 mls sour cream
1 egg
finely grated rind 1 lemon
2 tablespoons caster sugar

preheat oven to 180 c.  line a swiss roll/lamington tray with baking paper.



mix the cake mix (put the icing packet aside for later), coconut and butter together until well combined. press into bottom of tin.

cook for approx. 15 minutes or until just golden. cool for 10 minutes.

using a spoon, mix the sour cream, egg, rind and caster sugar together until well combined.

place the blueberries evenly over the base then pour the sour cream mixture evenly over the blueberries.

cook for approx. 20 minutes or until the cream is set.

cool in the tin then refrigerate until cold.

cut into squares and dust with the icing sugar from the cake packet to serve.

*if you can't get a greens brand lemon cake, any 340 gram lemon cake mix will do. dust with normal icing sugar.

MICROWAVE LEMON CHEESECAKE
(no cheese actually involved)


1 packet (250 grams) gingernut biscuits, crushed
80 grams butter, melted

1 kilo tub greek yoghurt (approx. 4 cups)
1 tin condensed milk
finely grated rind 3 lemons

line bottom and sides of 23 cm. (9 inch) spring form tin.

mix the biscuits and butter together until well combined
then press into bottom and a little up the sides of the
tin. refrigerate for 1/2 hour.

in a microwave bowl, whisk the yoghurt, condensed milk and
lemon rind together until well combined.

heat in the microwave for 2 minutes then remove and
quickly mix. microwave for another 2 minutes.

pour mixture over base and refrigerate till set. at least 6 hours or overnight.

top as desired.

I used duncan hines blueberry pie filling.

ORANGE CHOC CHIP MUFFINS.....with orange pieces

2 eggs
1/3 cup canola oil
1/2 cup milk
1/2 cup sour cream
1/2 teaspoon vanilla

3/4 cup sugar
finely grated rind 1 large orange

1 3/4 cups self raising flour
pinch salt
200 grams cadbury chocolate chips (7 oz)
1/2 cup diced orange segments, remove excess pith

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

in a bowl, whisk the eggs, oil. milk. sour cream and
vanilla together until well combined.

whisk in sugar and rind.

stir in the flour and salt then the chocolate chips.

lightly stir in the diced orange.

spoon mixture into the patty pans, 3/4 full.

cook for 15 - 20 mins or until golden and a skewer comes
out clean.

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

dust with icing sugar to serve. 

If you like the chocolate melted,  lightly warm in the
microwave to serve.

INDIAN CHICKEN CURRY....nice and spicy

1 kilo chicken breast, diced (2 lb)

MARINADE

2 inches fresh ginger, peeled
2 green chillies, deseeded and chopped in half
4 teaspoons minced garlic
4 tablespoons greek yoghurt
4 teaspoons cornflour

1 teaspoon ground coriander
2 teaspoons sweet paprika
1 teaspoon chilli powder
1 teaspoon garam masala
1/2 teaspoon ground cinnamon
1/4 teaspoon saffron powder
1/2 teaspoon salt

place the ginger, green chillies, garlic, yoghurt and

cornflour into a blender and blitz to a smooth paste.

place in a large bowl and stir in the rest of the marinade

ingredients. stir in the chicken until well coated. cover

bowl with plastic wrap and let marinate for 3 hours.

SAUCE

100 grams butter (7 tablespoons)
20 cardamon pods
3 cinnamon sticks
16 cloves
1 medium onion,
2 inches fresh ginger, peeled
3 green chillies, deseeded
3 teaspoon smokey paprika
1 1/2 teaspoons garam masala
2 teaspoons coriander powder
3/4 cup tomato puree
2 tablespoons tomato paste
450 mls thickened cream
4 teaspoons honey
2 tablespoons chopped coriander

greek yoghurt to garnish

in a non stick fry pan, saute the chicken until cooked
through and brown. put aside.

blitz the onion, ginger and chillies. put aside.

in a large pot, melt the butter. add the cardamon pods,
cinnamon sticks and cloves and fry for 20 seconds. add the
onion, ginger and chillies and cook until onion is
translucent.

remove the cardamon pods, cinnamon and cloves. discard.

add the paprika, garam masala, coriander powder, tomato
puree and tomato paste.  stir until well combined. still stirring, cook for 1 minute.  stir in the cream and the honey.

add the chicken to the pot and stir well to coat. bring to
boil on medium heat then reduce heat and simmer for 10
minutes.

stir through the coriander.

serve and top with greek yoghurt.

EASIEST APPLE PIE

1 kilo apples, peeled and roughly chopped (2 lb)
2 tablespoons sugar
1 tablespoon cinnamon

340 grams butter (1 1/2 cups)
2 cups sugar
2 cups plain flour
2 teaspoons salt
2 eggs, lightly beaten
1 teaspoon vanilla

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

place the apples evenly across the bottom of the baking
dish. sprinkle with the cinnamon and sugar. put aside.

in a medium pot, over medium heat, melt the butter. remove
from heat and stir in the sugar. stir in the flour and salt  until well combined  then the eggs until well
combined.

pour the mixture evenly over the apples.

cook for approx. 50 - 60 minutes or until top is golden.

lightly dust with icing sugar to serve.

serve with whipped cream.

BANANA AND COCONUT MAYONNAISE CAKE

4 small very ripe bananas, mashed
1 cup whole egg mayonnaise
1 teaspoon vanilla
1 cup sugar
1 cup water

2 cups self raising flour
1 teaspoons bicarb soda
1/2 teaspoon salt
1 cup desiccated coconut
2 teaspoons cinnamon


preheat oven to 180 c. (350 f.) line bottom and grease and
flour sides of 23 cm (9 inch) spring form tin.

place the bananas, mayonnaise, sugar, water and vanilla  into a bowl. stir to combine.  using an electric mixer, beat in the flour, salt, bicarb soda, cinnamon and coconut until well combined.

pour into tin and cook for 50 - 60 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
3 tablespoons lemon juice
1 tablespoon milk

mix all together until well combined. spread over cake.
decorate as desired. I used shredded coconut.

EASY MANGO CHICKEN CURRY


1 kilo chicken breast, diced
4 medium carrots, sliced
8 medium potatoes, quartered
2 teaspoons onion powder
1 teaspoon minced garlic

1 1/2 cups mango nectar
1 can + 1/2 cup coconut cream
2 teaspoons mango chutney
6 teaspoons curry powder, or to taste
200 grams canned sliced mango, sliced

salt and pepper to taste



in a large, deep fry pan/pot, on medium heat, cook the chicken until colour changes. drain and put aside.

while the chicken is cooking, boil the carrot and potato
until just soft. drain and put aside.

in the same pot, heat the coconut cream and nectar. stir in the curry powder, onion salt and chutney. bring to the boil and add back the chicken and vegetables.

bring back to boil then lower heat and simmer for 10 minutes, stirring occasionally.

turn off heat and stir in the mango pieces then salt and pepper to taste.

serve over boiled rice.