WEETBIX LOAF

2 weetbix, crushed
1/2 cup sultanas
1/2 cup chopped, dried apricots
250 ml milk

1 egg
1 cup self raising flour
1 cup sugar
1 teaspoon mixed spice

place the weetbix, sultanas, apricots and milk into a large
bowl. cover with plastic wrap and refrigerate for 3 hours.

heat oven to 180 c. grease sides and line bottom of loaf tin.

mix the egg into the weetbix mix the add the sugar, flour and
mixed spice. stir until well combined.

spoon the batter into the tin and level the top.

cook for approx. 50 minutes, or until golden on top and a skewer comes out clean.

cool in tin for 5 minutes the remove to wire rack to cool completely,

great spread with butter.

WEETBIX BITES LOAF ...with craisins

40 grams wild berry weetbix bites
170 grams craisins
250 mils milk

1 egg
1 cup self raising flour
1 cup brown sugar
1 teaspoon mixed spice

place the weetbix, craisins and milk into a large bowl. cover
with plastic wrap and refrigerate for 3 hours.

heat oven to 180 c. grease sides and line bottom of loaf tin.

mix the egg into the weetbix mix the add the sugar, flour and
mixed spice. stir until well combined.

spoon the batter into the tin and level the top.

cook for approx. 50 minutes or until golden on top and a skewer comes out clean.

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

CHOCOLATE BANANA BREAD

1 2/3 cups plain flour
1 teaspoon bicarb soda
3 tablespoons cocoa, sifted
1/2 teaspoon salt
1 1/4 cups sugar
2 eggs
1/2 cup oil
5 small overipe bananas, mashed
3 tablespoons vanilla yoghurt
1 teaspoon vanilla

preheat oven to 180 c.  grease and line bottom of large loaf tin.

in a medium bowl, place the flour, bicarb soda, cocoa and salt. put aside.

using an electric mixer, beat the sugar and eggs until light and fluffy.

beat in the oil then the bananas, yoghurt and vanilla until well combined.

fold in the dry ingredients.

pour into tin.

cook for approx. 50 - 60 minutes or until a skewer comes out clean.

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

serve toasted with butter.

LEMON COCONUT CRAZY CAKE
(no eggs, milk or butter)


1 1/2 cups plain flour
3 tablespoons dessicated coconut
finely grated rind 1 large lemon
1 cup sugar
1 teaspoon bicarb soda
1/2 teaspoon salt

1 teaspoon white vinegar
1 teaspoon vanilla
5 tablespoons canola oil
1 cup cold water

preheat oven to 180 c. grease sides and line bottom of 8 inch round cake tin.

mix first 6 ingredients together in a large bowl.

make 2 x small and 1 x large wells in the dry mix.

place the vanilla in one small well, the vinegar in the other small well and the oil in the large well.

pour the water over the top of everything.

using a whisk, mix until well combined.

pour into tin and cook for approx. 35 minutes or until a skewer comes out clean.

cool in tin for 20 minutes then remove to wire rack until cold.

ice.

ICING

125 grams cream cheese, soft
67 grams butter, soft
finely grated rind 1 small lemon
2 cups icing sugar
dessicated coconut

beat cream cheese and butter until smooth.

beat in rind.

beat in icing sugar until well combined.

cut cake in half widthways and cover the bottom with 2/3 of the icing.

place the top on and cover the top with the other 3rd then sprinkle with coconut.

CHOCOLATE ROLO BROWNIE CUPCAKES

90 grams butter
250 grams dark cooking chocolate, broken up
3/4 cup sugar
3/4 cup plain flour
1/4 cup cocoa, sifted
3 large eggs
1/4 teaspoon salt
1/8 teaspoon bicarb soda

1 block rolo chocolate

preheat oven to 180 c. line a 12 hole muffin tin with paper
patty pans.

whisk the sugar and eggs together until well combined.

whisk in the flour, cocoa, salt and bicarb soda.

place the butter and dark chocolate in a small microwave
bowl. heat for 1 minute then stir.  heat for another 20
seconds and stir till smooth.

stir chocolate into the flour mix.

3/4 fill each pattypan.

cook for approx. 20 minutes or until firm on top and a skewer
comes out coated with just a few crumbs.

break the rolo into squares and quickly push 1 square into
each cupcake, flat side up.

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

completely.

ice.

ICING

2 cups icing sugar
2 tablespoons butter, soft
2 tablespoons cocoa, sifted
approx 2 1/2 tablespoons milk

mix the icing sugar,cocoa and butter together with enough
milk to make a firm but spreadable/pipeable paste.

pipe or spread icing onto cakes. sprinkle with some crushed
nuts if desired.

LEMON PETITES

6 egg yolks
6 tablespoons canola oil
100 grams plain flour
15 grams sugar
1 teaspoon baking powder
6 tablespoons lemon juice

2 tablespoons very soft, but not melted butter
2 tablespoons sugar
icing sugar


preheat oven to 220. grease and line a swiss roll tin.

using an electric mixer, beat the egg yolks until doubled and
creamy. slowly  add the oil and beat until well combined.

add the flour and sugar and beat until well combined.

beat in the lemon juice.

pour into the tray and evenly spread to the edges.

cook for 10 minutes. should be cooked but not brown. remove from oven. cool in tin.

when just warm, spread with the butter then sprinkle with the
sugar.

when cold, dust with the icing sugar.

cut into squares to serve.

SWEET CHILLI CHICKEN

500 grams skinless chicken breast
1 cup corn flour
2 eggs, beaten

1 tablespoon olive oil
1 small red capsicum, diced
1 small green capsicum, diced
1 x 432 gram can pineapple pieces
1 1/4  cups sweet chilli sauce or to taste
2 spring onions, sliced

1/2 cup canola oil

dice chicken into 1 inch cubes. dip each cube into the flour then the egg then back into the flour, pressing to coat.

heat oil in a frypan over medium heat and cook the chicken until golden and crispy.  drain on paper towel and put aside.

heat the olive oil in a large frypan, over medium heat.  cook the capsicum until tender. add the pineapple and the sweet chiili sauce stirring till hot.  add the chicken and stir till chicken is heated through and coated with the sauce.

serve sprinkled with the spring onions.