CHOC PEPPERMINT COOKIE SANDWICH

113 grams butter, softened
1/2 cup sugar
1 egg
1/4 cup cocoa, sifted
1 cup plain flour

200 grams dark chocolate melts
65 grams butter

2 cups icing sugar
1 teaspoon peppermint essence
2 1/2 tablespoons water

preheat oven to 180 c. spray a 9 inch silicone mould with
cooking spray.OR could use an 8 inch spring form tin with lined base and greased sides*.

using an electric mixer, cream the butter and sugar.  add the
egg and beat until well combined and mix lightens.

beat in the cocoa until well combined.

stir in the flour until well combined.

divide dough in half and put one half aside. press the other
half evenly into the mould.

place the mould onto a baking tray and cook for 15 minutes.
cool on a wire rack. remove from mould.

wash out mould and press in the other half of the dough
following the above cooking directions.

wash out the mould.

when the biscuits are cold..
in a heat proof bowl over a pot of boiling water, melt the chocolate and butter together until melted and smooth. pour into bottom of the mould and spread to cover.

place one of the biscuits into the mould pressing into the
chocolate.

mix the icing sugar, essence and water together until well
combined. cover the biscuit in the mould.

place the other biscuit onto the icing and press to join.

refrigerate for 1 - 2  hours or until chocolate is set.

(if you wish to coat the bottom of the biscuit as well, repeat the chocolate melting process. I did)

press out onto a serving plate.

*IF USING A SPRINGFORM TIN....to put together, place one cooked biscuit in the bottom of the tin, spread with the peppermint icing, place the other biscuit on top then pour the chocolate over the top. refrigerate till set.

LEMON RICOTTA TART




250 grams flour
125 grams sugar
125 grams butter, cold and chopped
1 egg

1 large lemon
120 grams sugar
25 grams butter
25 grams flour
100 mls thickened cream
250 grams ricotta
2 eggs + 2 egg yolks

icing sugar to dust

preheat oven to 180 c.  grease a 22 - 24 cm pie dish.


for the base..... in a large bowl, stir together the flour

and sugar. rub in the butter until crumbly. stir in the egg.
using you hands bring together into a dough and knead until
smooth.  wrap in plastic wrap and refrigerate while making
filling.

for the filling...finely grate the lemon rind and put aside.

juice the lemon.

in the microwave or in a pot on the stove, heat the lemon
juice with 40 grams of the sugar. stir till disolved. put
aside.

in a saucepan on medium heat, melt the butter. remove from
heat, quickly whisk in the flour. add the lemon juice and
rind. place back on heat and bring to the boil stirring.

add the cream and simmer for 1 minute, stirring. remove from heat and add the ricotta, stirring to combine.

beat the eggs and remaining sugar together. stir into the
ricotta mixture. put aside.

roll out 2/3 of the pastry to line the pie dish.

pour in the filling.

roll out the rest of the pastry and cut into strips to
decorate the top of the tart.

cook for 30 - 35 minutes until golden on top.

cool completely.

dust with icing sugar to serve. a dob of cream goes well too.

TUNA STUFFED SHELLS

30 giant shell noodles

2 x 425 gram cans tuna in brine, drained
1 medium onion, finely diced
130 grams celery, finely diced
125 mls praise 100% fat free mayonnaise
salt and pepper to taste

900 mls thickened cream
1 tablespoon cornflour
2 tablespoons tomato paste
1 heaped teaspoon minced garlic
125 grams extra sharp parmesan cheese, grated
salt to taste

shredded tasty cheese


preheat oven to 180 c.

cook the noodles according to packet until 3/4 cooked.
drain,  rinse with cold water and put aside.


in a large bowl, mix the tuna, onion, celery, mayonnaise and
salt and pepper until well combined.

evenly fill the shells with the mix about 1 1/2 teaspoons
each. put aside.

mix the cornflour with a little of the cream to make a smooth
paste.

in a saucepan on medium heat, mix the rest of the cream with
the cornflour paste. add the garlic and tomato paste and
bring to the boil stirring.  reduce heat and stir for another
minute.

remove from heat and stir in the parmesan cheese until melted. add salt to taste.

place a bit of the sauce into the bottom of a medium sized
baking dish (has to hold all the shells in a single layer).

place the shells into the dish then tip the remaining sauce
evenly over the top of all the shells.

cover the dish with foil and cook for 30 minutes.  remove
foil and sprinkle the tasty cheese over the noodles. up to
you as to how much.

cook until bubbling and cheese is golden.

CHOP SUEY CAKE
(no idea why it's called this.)

2 cups plain flour
1 cup sugar
2 teaspoons bicarb soda
2 eggs
567 grams (20 oz) crushed pineapple, including juice
1 cup walnuts, chopped
1/2 cup coconut flakes

preheat oven to 180 c. line a 9 x 13 inch baking dish with baking paper.

place all the ingredients into a large mixing bowl. using a
spoon, stir until well combined.

pour mix into baking dish.

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

cool in dish.

ice while still warm.

cool completely. keep refrigerated.

ICING

250 grams cream cheese, softened
113 grams butter, softened
2 cups icing sugar
1 teaspoon vanilla
1 tablespoon milk

chopped walnuts and coconut flakes to decorate.


using an electric mixer, beat together the cheese and butter
until well combined.

gradually add the icing sugar, milk and vanilla, beating
until well combined.

spread over the warm cake and sprinkle with the coconut and nuts.

AMERICAN CHOP SUEY

1 kilo mince steak
2 tablespoons olive oil
1 red capsicum, diced
1 green capsicum, diced
1 large onion, diced
3 teaspoons minced garlic
1 x 800 gram can diced tomatoes
1 jar dolmio classic tomato pasta sauce
2 tablespoons tomato paste
150 mls heinz tomato sauce
1 tablespoon worcestershire sauce
1 beef stock cube
2 teaspoons italian herbs
1/4 teaspoon red chilli flakes
salt and pepper to taste
1 tablespoon extra sharp parmesan cheese

340 grams penne pasta, cooked to just under al dente.


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

in the same frypan, saute  the onion, garlic and capsicum in the olive oil, until onion is translucent.

add back the mince along with the diced tomatoes, pasta sauce, tomato paste, tomato sauce, worcestershire sauce and the stock cube. stir till well combined.

add the herbs, chilli flakes and salt and pepper. bring to the boil, then simmer for 10 minutes stirring occasionally.

add the pasta and stir until well combined. cook until pasta is heated through and cooked to al dente, then stir in the parmesan cheese.

serve sprinkled with more parmesan cheese.

AVOCADO CAKE

4 eggs
3/4 cup brown sugar, packed
finely grated rind 1 lemon
2 teaspoons lemon juice
2 avocados
50 mls canola oil
1 cup self raising flour

icing sugar


preheat oven to 180 c. grease, flour and line bottom of 20 cm cake tin.

using an electric mixer, beat the eggs and sugar until frothy. add the lemon rind and juice. beat till well combined.

mash the avocados and add to the mixture, beating until well combined.

add the oil and beat until well combined.

add the flour and beat until well combined.

pour into tin and cook for approx. 45 - 50 minutes or until a skewer comes out clean.

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

dust with icing sugar to serve.

BERRY AND COCONUT SCONE CAKE...with white chocolate drizzle

1 1/2 cups self raising flour
1/2 cup dessicated coconut
1/4 teaspoon salt
2/3 cup sugar
85 grams cold butter
3/4 cup cream

170 grams frozen raspberries*

50 grams white chocolate buttins


preheat oven to 180 c.  grease small bundt or cake tin.


place the flour, coconut, salt, sugar and butter into a
mixing bowl.

rub in the butter until well combined.

stir in the cream to form a dough then stir in the frozen berries. quite a solid mix.

press into the tin.

cook for approx 35 -40 minutes until golden on top and a
skewer comes out clean.

cool in tin.

place the white chocolate into a small bowl and melt in 10 second intervals in the microwave. stir each interval.

* could also use blueberries or mixed berries.