STRAWBERRY CHOCOLATE RIPPLE CAKE

410 grams strawberry oreos (2 packets)
600 mls cream
2 tablespoons sugar
2 teaspoons strawberry essence
3/4 cup milk

chocolate, grated

whip the cream with the sugar and essence.

spread a little cream across the bottom of a rectangular dish.

place the milk into a bowl and dip each side of the oreo into the milk for a
couple of seconds then shake off excess.

sandwich each of the oreos together with a heaped teaspoon of cream, working widthways
across the tray. I sandwiched 10 across. continue down the dish. I got 4 rows.

cover the top and sides of the biscuits with the rest of the cream. cover the cream with
some grated chocolate.

place a sheet of baking paper over the top of the cake (to stop sticking) then
cover the cake and dish with aluminium foil.

refrigerate till soft. best made the day before needed.

decorate with some strawberries prior to serving.

STEAK AND POTATO PIE
(slow cooker then oven)

1 1/2 kilo rump steak, fat removed and diced
2 packets french onion soup
1 1/2 cups water

3 cups heinz golden mix frozen vegetables
5 medium carrots, sliced
1 onion, diced
2 teaspoons minced garlic
2 tablespoons tomato paste
extra 1/2 cup water

1 1/2 kilo potato, mashed
shredded tasty cheese

in a frypan, brown the steak. don't drain. add the water and soup mix and stir till starting to
boil. remove from heat.

place meat and gravy into slow cooker and cook on high for 1 hour. turn temperature to low and cook for 4 1/2 - 5 hours.  the meat should be starting to fall apart.

in a frypan, cook the frozen vegetables, garlic, onion, garlic and carrot until carrot starts to soften.
add to slow cooker. add the tomato paste and extra water, stirring till combined.  cook for another hour.
remove ingredients from slow cooker to a medium sized casserole /baking dish.

heat oven to 180 c.

cover the meat and vegetables with the mashed potato. sprinkle with enough tasty cheese to cover top.

cook until cheese is melted and golden.

WAGON WHEEL SLICE

BASE
120 grams butter,
2/3 cup caster sugar
2 eggs, beaten
2 1/3 cups plain flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2/3 cup raspberry jam

MARSHMALLOW
2 dessertspoons gelatine powder
1 cup water
1 cup caster sugar
1 cup icing sugar, sifted

CHOCOLATE
300 grams dark cooking chocolate
30 grams  butter
1/3 cup thickened cream


Preheat oven to 180°C. line a swiss roll tray with baking paper.

BASE..in a saucepan, melt butter on low heat, then when completely melted, raise heat and allow to froth, stirring constantly.
bring to a golden brown colour and remove from heat. cool.

add sugar and egg to butter and mix well. add flour, baking powder and salt and stir until dough comes together.
press mixture into tin. Bake for 15 minutes or until just golden.

Spread warm base with jam.

MARSHMALLOW...place the cold water in a medium sized saucepan and sprinkle surface of water with the gelatine powder.
leave to sit untouched for 10 minutes then stir with a fork to mix.

add the caster sugar to gelatine mixture and dissolve gently over low heat, then raise heat and boil without stirring for 5 minutes.

remove from heat, allow to cool to room temperature.

tip gelatine mix into a large, deep bowl and add icing sugar.  beat with an electric mixer until thick and white
(should take about 3 to 5 minutes).

spoon marshmallow over jam layer and place tray in refrigerator to set for about an hour.

CHOCOLATE..in a heatproof bowl over a pot of boiling water, melt the chocolate, butter and cream together.
stir till smooth.

pour chocolate over set marshmallow.

Refrigerate for 2 hours or until set.

remove from fridge and let stand for 5 minutes before cutting into squares.

CREAMY CHEESE AND BACON PIE

6 eggs
1 1/2 cups milk
3/4 cup thickened cream
8 large rashers bacon, diced
1 onion finely chopped
1 small can (edgell) capsicum*
125 grams (kraft) jalapeno cheese, grated
3/4 cup self raising flour, sifted
1/2 teaspoon salt
1/2 teaspoon black pepper corns, grind
1 1/2 cups shredded tasty cheese

preheat oven to 180 c.  lightly grease 24 cm. springform tin and
wrap out side base and 1/2 up the sides with foil.

whisk the eggs, milk and cream together until well combined.

whisk in flour till well combined. (ok to have fine lumps).

stir in bacon, onion, capsicum, salt, pepper and jalapeno cheese.

pour into tin and sprinkle top with tasty cheese.

cook 40 -50 minutes till golden on top and set in centre (cut with knife to check).

let sit for 5 minutes then remove sides from tin.

cut into wedges and serve.

*I use the tinned capsicum because it doesn't have an overpowering taste.

RIGATONI PIE

500 grams rigatoni noodles

1 kilo mince steak
2 jars napolitana spaghetti sauce
2 tablespoons minced garlic
salt to taste
1/4 teaspoon sugar

500 grams ricotta cheese
2 eggs
3/4 cup grated parmesan cheese
2 tablespoons yellow and red peppers pesto (from aldi)
1/4 teaspoon basil
1/4 teaspoon oregano

1 1/2 cups shredded tasty cheese

preheat oven to 180 c. lightly grease a 24 cm. springform tin and wrap the outside
bottom with foil.

cook the rigatoni until almost cooked but still firm. (don't stir and break the noodles).
drain and run under cold water till cool. put aside.

MEAT SAUCE
in a large, deep frypan, brown the mince steak.  drain and return to pan.

add the garlic, spaghetti sauce, salt and sugar to the mince.  bring to boil. remove from heat
and put aside.

FILLING
mix the ricotta, eggs, parmesan, herbs and pesto together until well combined.

TO PUT TOGETHER.....place a little meat sauce across the bottom of the tin. then standing each piece on it's end,
pack the rigatoni into the springform tin.

using a piping bag with a large nozzle, place a little of the ricotta mix into each noodle. if there is still mix left, go around again.

pour the meat sauce over the top of the filled rigatoni and then cover the meat sauce with the tasty cheese.

cook for 20 minutes or until hot and bubbly and cheese is golden.

remove sides of tin and serve.

LAYERED LEMON SLICE..no bake

2 1/2 packets morning coffee biscuits
2 cans condensed milk
600 mls sour cream
finely grated rind of 2 lemons
1 cup lemon juice
shredded coconut to decorate

line a 9 x 13 pyrex/baking dish with baking paper.

using an electric mixer, beat the condensed milk, rind and juice together until combined.

beat in the sour cream.  set aside for 10 minutes.

place a row of biscuits on the bottom of the baking dish, cutting some to fit.

cover the biscuits with a thin layer of lemon cream.

continue layering finishing with the lemon cream.  sprinkle with some coconut.

refrigerate until set.  4 - 6 hours or overnight.

serve with whipped cream.

ST. CLEMENTS CAKE  (oranges and lemons)

1 medium orange
2 medium lemons
200 grams soft butter
1 1/2 cups sugar
4 eggs
1 1/2 cups self raising flour

cut a cross in the tops of the orange and lemons.  place in a pot of cold
water and bring to boil.  reduce heat and let slow boil for 1 hour. drain and cool.

preheat oven to 175 c.  grease and line bottom of 22 cm springform tin.

blitz orange and lemons in a food processor until mushy (skin and all).  remove any noticeable pips.

using an electric mixer, beat the butter and sugar together until combined.
add in eggs and beat till well combined and creamy.

beat in orange and lemons till well combined.

on low speed, beat in flour till well combined.

pour into tin and level top.

cook 45-50 minutes or until a skewer comes out clean.

cool in tin for 10 mins then remove sides and bottom and move to wire rack.

cool completely  and ice. decorate with candied peel if desired.

ICING

3 cups icing sugar
1 tablespoon butter
lemon juice.

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

CANDIED PEEL

1  medium orange
1 lemon
1/2 cup water
1/2 cup sugar
about 2 tablespoons extra sugar

use a zester and remove the rind from the orange and lemon.

place the rind, water and sugar into a small pot.

bring to the boil, lower heat and cook 15-20 mins until thickened.

strain.  discard liquid.

place extra sugar in a bowl and using a little at a time, roll the rind in the sugar
until coated. separate strips as you go and place sugared rind on a plate.

let dry for a while, and shake off excess sugar before using.