SAVOURY POTATO BALLS

1 kilo packet frozen mashed potato *
1 medium onion, blitzed
1 red chilli, finely diced
6 rashers short cut bacon, small diced
1 egg, beaten
4 tablespoons cornflour
1 packet tasty cheese cubes
breadcrumbs

oil for frying

microwave mashed potato according to directions. cool

lightly saute bacon, chilli and onion until onion is translucent. cool

stir bacon mix into the potato. stir in egg.  stir in cornflour.

roll a heaped teaspoon of potato around one cube of cheese and roll
into a ball. roll in breadcrumbs. continue rolling balls.

refrigerate balls for about 1 1/2  hours to firm up.

heat enough oil in a deep pot or deep fryer to cover balls.

cook until golden brown, turning if needed.

serve hot on their own or with a dipping sauce.

*good with left over mash as well.

LEMON SLICE...with coconut meringue

BASE
180 grams  butter, at room temperature
1/2 cup icing sugar
1 teaspoon vanilla extract
1 egg
1 1/2 cups plain flour

FILLING
1 1/2 cups caster sugar
4 eggs
2 egg yolks
finely grated zest of 1 large lemon
2/3 cup lemon juice
1/4 cup plain flour

MERINGUE
2 egg whites
1/2 cup sugar
1 cup shredded coconut

grease and flour an 11 x 7 inch baking dish. preheat oven to 170 c.

BASE..using an electric mixer beat the butter, sugar and vanilla in a bowl until pale and creamy.

beat in the egg.

fold in the flour.

press into the bottom of the baking dish.

cook the base for 25 minutes or until golden. put aside.

FILLING, using an electric mixer,  beat the sugar, eggs, yolks, lemon rind and lemon juice in a bowl. beat in flour on low speed.

Pour over the base.

cook for 30 minutes or until firm. remove from oven and put aside.

turn oven up to 180 c.

beat the egg whites until stiff.

beat in the sugar in 2 batches, beating well after each addition.

stir in the coconut and spread meringue over the top of slice.

cook until lightly browned.

cool completely then refrigerate till firm.

cut into squares to serve.

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CHOCOLATE ORANGE ICE CREAM CAKE

CAKE
1 packet duncan hines devils food cake
finely grated zest of 1 large orange

ICE CREAM
2 cans  coles brand condensed milk
2 x 600 mls coles brand thickened cream
finely grated zest 2 oranges
1 1/2 cups choc bits
20 drops yellow food colouring
10 drops red food colouring

GANACHE
200 grams dark cooking chocolate
1/2 cup thickened cream

orange slices and cadbury "cocoa" dark orange chocolate to decorate



CAKE
make cake the night before needed. (unless you have 2 springform tins the same size)

preheat oven to 170 c. grease and line bottom of 24 cm springform tin.
add the grated zest to the cake mix and make the cake according to packet directions. pour into springform tin.

cook for 40 -45 minutes or until a skewer comes out clean. cool in tin for 15 minutes
then remove to wire rack. (remove sides and bottom).
cool completely. store in airtight container until ready to use.

ICE CREAM
line bottom and sides of 24 cm springform tin with plastic wrap, allowing an overhang around top of tin for easy removal.

using an electric mixer, in a large bowl, beat the condensed milk, cream, grated zest
and food colouring together until thick. stir in choc bits.

pour into tin, cover with plastic wrap and freeze for at least 8 hours.

TO ASSEMBLE

in a heatproof bowl over a pot of boiling water, melt the chocolate with the cream, stirring till smooth.
remove from heat and cool, stirring occasionally. allow to thicken slightly.

when ganache is ready, cut cake in half widthways, (side to side) and place bottom of cake on a plate or stand.
remove ice cream from tin and plastic wrap and place onto the cake.  cover ice cream with top of cake.

spread the ganache across the top of the cake, letting some run down the sides of the cake as well.

decorate with the chocolate and orange slices.

cut into wedges and serve.  freeze leftovers.

NOTE: I use the coles supermarket brand cream because it whips quicker and thicker than others.


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ZESTY LEMON CAKE...one bowl

1 1/2 cups self raising flour
1 cup sugar
finely grated zest of 3 lemons
1/4 cup canola oil
1 cup milk
4 eggs
1 pkt vanilla instant pudding mix

preheat oven to 170 c. grease and flour bundt tin or grease and line bottom of 20 cm. cake tin.

place everything into a bowl, pudding mix last and using an electric mixer, beat till well combined.

pour into tin and bake for 45 minutes or until a skewer comes out clean.

cool in tin then place on wire rack till cold.

ice.

ICING
2 cups icing sugar
1 tablespoon soft butter
lemon juice

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

BANANA POUND CAKE

3 cups sugar
226 grams butter, softened
6 eggs
3 small bananas, mashed
1 teaspoon vanilla
3 cups plain flour
1/2 teaspoon bicarb soda
250 mls sour cream


preheat oven to 160 c
Grease and flour a 10 inch  bundt tin. set aside.

In a large bowl, cream butter and sugar until light and fluffy.

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

beat in bananas and vanilla.

combine flour and bicarb soda. add to the creamed mixture alternating with the sour cream, beating until combined.

pour into tin.

cook for 75-85 minutes or until a skewer comes out clean.

cool for 10 minutes before removing from tin. place on a wire rack and cool completely.

ice.

LEMON ICING

3 cups icing sugar
1 tablespoon soft butter
lemon juice

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

spread over cake.

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SPICY PUMPKIN CARROT CAKE

225 grams butter, softened
2 eggs
1 cup brown sugar, packed
1 1/4 cups white sugar
425 grams cooked pumpkin, pureed
1 cups plain flour
2 cups self raising flour
2 teaspoons bicarb soda
1 teaspoon salt
3 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1 1/2 cups blitzed/grated carrot


preheat oven to 170 degrees C. grease and line bottom of springform tin.

sift together the flours, bicarb soda, salt, cinnamon, nutmeg and allspice. Set aside.

in a large bowl, cream together the butter, eggs, brown sugar and white sugar until light and fluffy.

beat in the pumpkin puree.

beat in the flour mixture.

stir in the carrot.

spoon mixture into tin and level top.

cook for 60 to 65 minutes or until a skewer comes out clean.

let cool in tin for 10 minutes, then turn out onto a wire rack and cool completely.

ice.

ICING

3 cups icing sugar
1 tablespoon soft butter
1 teaspoon cinnamon
milk

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

MINI APPLE AND BANANA FRITTERS...with brown sugar and cinnamon dip

FRITTERS

1 1/2 cups self-raising flour
2 teaspoons  bicarb soda
1/2 teaspoon ground cinnamon
1 egg
300 ml milk

canola oil for frying

self raising flour to coat

3 bananas
2 apples

bowl of sugar


Put the flour, bicarb soda, cinnamon, egg and milk into a medium sized bowl, and using
an electric mixer, beat until well combined.

peel and slice the bananas into about 3/4 inch pieces.

peel , core and quarter the apples.  cut each quarter into 3 -  4 pieces.

half fill a deep frypan with oil. heat on medium heat until oil bubbles when a crust of bread is dropped in. (remove crust)

lightly coat the banana and apple pieces in flour.  dip in the batter to cover.

drop about 10 at a time into the oil. cook until brown on bottom then turn over. lower heat if browning to quickly.

when cooked, remove from heat and drop into bowl of sugar. roll to coat.

serve with the cinnamon dip.

CREAMY BROWN SUGAR AND CINNAMON DIP

250 grams cream cheese, softened
300 mls sour cream
1/4 cup brown sugar, packed
3 tablespoons white sugar
2 tablespoons milk
3 teaspoons cinnamon
1 teaspoon vanilla extract

using an electric mixer, beat cream cheese until smooth. beat in rest until well combined.

spoon into serving bowl. cover with plastic wrap.

refrigerate until ready to serve.

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