APPLE BREAD BROWNIES

1 1/2 cups sugar
1 cup sour cream
1/2 cup canola oil
2 eggs
3 small apples, peeled, cored and diced small
2 cups plain flour
1 teaspoon bicarb soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon mixed spice

preheat oven to 180c. (350 f.) line a swiss roll tin with

baking paper.


using an electric mixer, beat together sugar, sour cream,
eggs and oil until well combined.

add flour, baking powder, bicarb soda, salt, cinnamon and
mixed spice. beat until well combined.

stir in apple.

spread into tray.

cook 20 - 25 minutes or till 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
4 tablespoons sour cream
1 tablespoon butter
3 tablespoons milk approx.

cinnamon to dust

mix all the ingredients except the cinnamon together. use the
milk a tablespoon at a time until the icing is a spreading
consistency.

spread over cake and dust with the cinnamon.  cut into
squares to serve.

GINGER AND CHOCOLATE RIPPLE CAKE..no bake

1 packet chocolate ripple biscuits
1 packet gingernut biscuits
900 mls thickened cream
icing sugar to taste

grated chocolate or topping of choice


whip the cream with the icing sugar.

spread a little cream across the bottom of rectangle serving
tray.

Spread one chocolate ripple biscuit with 1 heaped teaspoon of
cream then sandwich with a gingernut biscuit. Top with
another heaped teaspoon of cream then place biscuits on their
side onto the serving tray. continue, alternating biscuits
and cream, until all biscuits have been used, lining biscuits
in rows, widthways across the tray.

completely cover the biscuits with the rest of the cream.

top with the grated chocolate.

place a sheet of baking paper over the top then wrap the
whole cake and tray with cling wrap.

refrigerate overnight or for at least 12 hours.

make sure to cut the cake widthways so as to get the ripple
effect.

POWDER PUFFS

3 eggs, separated
3/4 cup caster sugar
1/2 cup plain flour
1/2 cup cornflour
3/4 teaspoon cream of tartar
1/2 teaspoon bicarb soda

whipped cream
jam
icing sugar

preheat oven to 200 c. (425 f.) grease and flour base of  2
large baking trays.

using an electric mixer, beat the egg whites until stiff.

add the sugar 1/3 at a time beating well after each addition.

using a whisk, whisk in the egg yolks.

sift the dry ingredients over the egg mixture and use the

whisk to fold in. dont beat.

drop heaped teaspoons of mix onto the trays, leaving room to
spread.

cook for approx 5 - 7 minutes or until golden.

cool on tray for a couple of minutes then remove to a wire
rack to cool completely.

spread jam then dollop cream on half the puffs then top with
the other half.  let sit for an hour to soften.

dust with icing sugar to serve.

SAVOURY SCONES


3 cups self raising flour
1 teaspoon baking powder
1 teaspoon onion powder
1/2 teaspoon garlic powder
pinch salt
80 grams cold butter

80 grams pepperoni, chopped
50 grams sliced ham, chopped
5 sweet and sour baby cucumbers (cornichons), chopped
3/4 cup shredded tasty cheese
1 egg
1 1/4 cups milk

preheat oven to 200 c. line a large baking tray with baking
paper.

in a large bowl, place the flour, baking powder, onion and
garlic powders, salt and butter.  rub the butter in until mix
resembles fine breadcrumbs.

stir in the pepperoni, ham, cheese and baby cucumbers. mix
the milk and egg together then stir into flour mix until well
combined.  tip dough out onto a floured board.

knead lightly incorporating flour if needed.

pat out to a circle 2 cm thick. cut into 12 equal wedges and
place on tray.

cook for 20 -25 minutes until golden on top.

serve warm with butter. 

PORK FILLET WITH APRICOT AND MUSTARD SAUCE

500 - 600 gram pork fillet (approx. 1.3 - 1.5 pound)
salt and pepper
2 tablespoons olive oil

SAUCE
1 tablespoon olive oil
1 tablespoon butter
1 onion, finely diced
1/2 cup water
1 oxo chicken stock cube
1/2 cup apricot jam
1/2 teaspoon ground ginger
1 tablespoon wholegrain mustard
salt and pepper to taste

1 tablespoon cornflour, to thicken
1 tablespoon cold water, to thicken

preheat oven to 190 c. (375 f.)

sprinkle both sides of the pork with salt and pepper.

in an oven proof, stove top frypan, heat the oil and brown each side of the pork for 5 minutes.  place frypan in oven and cook the pork, uncovered, for 20 minutes or until cooked through.  remove from oven and rest for at least 5 minutes.

SAUCE
when the pork is almost ready, in a frypan, melt the butter and oil together.  add the onion and cook, stirring, until onion is just turning golden.

add the water, stock cube, jam, ginger and mustard. stir to combine. bring to the boil then simmer on low for 10 minutes.

mix the cornflour and water together and stir into sauce until thickened. add salt and pepper.

slice pork and serve with the sauce and vegetables of choice.

LEMON BLUEBERRY POPPY SEED MUFFINS....gluten free

56 grams butter, soft (1/4 cup)
1/4 cup canola oil
1 1/4 cups sugar
2 eggs
1 1/2 cups sour cream
1/3 cup milk
finely grated rind 2 small lemons
2 1/3 cups gluten free self raising flour
1/2 teaspoon bicarb soda
1/2 teaspoon salt
2 tablespoons poppy seeds

51 fresh or frozen (thawed) blueberries

preheat oven to 180 c. (350 f.) line 2 x large 12 hole muffin tins with 17 paper patty pans.

in a large bowl, using an electric mixer, beat the butter, sugar and oil together until combined.

add the eggs, sour cream, milk and rind beating until well combined.

add the flour, bicarb and salt in 3 additions beating until just combined.

stir in the poppy seeds.

evenly fill the pattypans.

place 3 blueberries on top of each muffin batter.

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

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

ice.

ICING

150 grams butter, soft (2/3 cup)
2 cups icing sugar
1 tablespoon lemon juice

mix all together and spoon or pipe icing onto cold muffins.  decorate as desired.

CONDENSED MILK COCONUT MACAROONS....gluten free

75 grams butter, soft (1/3 cup)
3/4 cup sugar
2 eggs
1 can condensed milk
1/2 teaspoon vanilla
1/2 cup gluten free plain flour
2 1/2 cups desiccated coconut

preheat oven to 180 c. (350 f.)  line 2 x 12 hole muffin tins with 18 paper patty pans.

in a large bowl, using an electric mixer, cream butter.  add sugar and beat until well combined.

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

add condensed milk and vanilla, beating until well combined.

add flour and coconut and beat until well combined.

3/4 fill each patty pan.

cook for approx. 25 minutes or until golden.

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