YOGHURT BERRY ICE POPS

INGREDIENTS:

400gr mixed fresh or frozen berries
200gr no-fat, no added sugar honey yoghurt
50gr white chocolate, roughly chopped (opt)

METHOD:

1. Put the berries, yoghurt and chocolate into a bowl and mix, crushing the berries slightly to release some of the colour into the yoghurt.
2. Divide the mixture into 8 x 1/2 cup ice block moulds.
3. Add the sticks and freeze until firm.
4. Rub a warm cloth over the outside of the mould and pull on stick to remove.

POTATO & HAM OMELETTE

INGREDIENTS:

200gr spinach
1 tbs olive oil
2 spring onions sliced
1 medium potato, peeled and grated
130gr drained canned corn kernels
2 tbs chopped fresh parsley
2 tbs chopped fresh chives
100gr 97% fat free ham, chopped
6 eggs, lightly beaten
1 cup reduced fat milk
1/4 cup reduced fat grated cheddar cheese

METHOD:

1. Wash spinach, put into pan, cover and cook over medium heat for 5 ins or till wilted. Squeeze out any excess moisture and roughly chop.
2. Heat the olive oil in a fry pan over medium heat, add the spring onions and potato and cook for 5 mins or till potato starts to soften.
3. Spread the potato mixture over the bottom of the pan then sprinkle with the chopped spinach, corn herbs and ham.
4. Whisk together the eggs, milk and cheese. Pour the egg mix into the pan and cook over medium heat for 10 mins or until the egg sets around the edges.
5. Transfer the pan to a grill preheated to high and cook for 5 - 10 mins or until the omelette is set and starts to come away from the side of the pan.
6. Serve wedges of the omelette with toasted wholegrain bread and salad. This omelette can be eaten hot or cold.

Serves 4 - 6

FUSS-FREE LASAGNE

INGREDIENTS:

500gr mince
2 cloves garlic, crushed
250gr button mushrooms, sliced
600ml tomato pasta sauce
500gr fresh lasagne sheets
100gr baby English spinach
200gr low fat ricotta cheese
150ml can reduced fat evaporated milk
1/2 cup grated reduced fat cheddar cheese

METHOD:

1. Preheat oven to 200C (400F)
2. Heat a large non stick fry pan, add the mince and cook for 5 mins til browned.
3. Add garlic, mushrooms and tomato pasta sauce, bring to the boil.
4. Reduce heat and simmer for 10 mins.
5. Spoon 1/4 cup of meat sauce into the bottom of a rectangular ovenproof dish.
6. Top with a layer of lasagne sheets and half of the meat mixture.
7. Top with another layer of lasagne sheets, half of the spinach leaves and the combined ricotta and evaporated milk.
8. Follow with another layer of lasagne sheets. Continue layering with the remaining ingredients, finished with a layer of lasagne sheets topped with the spinach and ricotta mixture.
9. Sprinkle with grated cheese and bake for 30-40mins or until the cheese is golden and lasagne sheets are cooked through.

Serves 8

Accompany with salad or vegetables and garlic bread.

PARMESAN ZUCCHINI RIBBONS

INGREDIENTS:

1kg zucchini
2 tbs olive oil
1/3 cup grated parmesan cheese
salt & pepper
extra finely grated parmesan cheese

METHOD:

1. Run a vegetable peeler down the length of zucchinis to form thin ribbons.
2. Bring a large saucepan of water to the boil.
3. Add zucchini.
4. When water returns to the boil, remove pan from heat and drain.
5. Return zucchini to pan with the olive oil and 1/3 cup parmesan cheese.
6. Season with salt and pepper and toss.
7. Sprinkle with extra parmesan cheese to serve.

BLUEBERRY CREAM MUFFINS

INGREDIENTS:

2 cups SR flour
200gr blueberries
3/4 cup caster sugar
2 eggs lightly beaten
1/3 cup light sour cream
1/4 cup oil

METHOD:

Mix all ingredients together well.
Bake in mod oven 180C for 25 mins.
Leave to cool in tin 5 mins before turning out.

CARAMEL CHOCOLATE SQUARES

INGREDIENTS:

Base:

4 ozs butter
1/2 cup sugar
3/4 cup coconut
1 cup SR flour

Filling:

1 tin condensed milk
1 tbls butter
1 tbls golden syrup

Topping:

1 oz copha
200gr chocolate

METHOD:

Cream together butter and sugar, add flour then coconut and spread into tray.
Bake 180C for 20mins.

Stir filling ingredients over low heat till thick.
Pour over cooked base and return to oven for 3-5 mins.

Melt topping ingredients.
Cool and pour over caramel base.
Cut when set.
Leave to set at room temperature.

KOK - DUTCH RECIPE

INGREDIENTS:

1/2 cup brown sugar
1/2 cup treacle
2 cups SR flour
1 cup milk
pinch salt
1 tlbs mixed spice

METHOD:

Mix together and press into slice tray.
Cook mod oven 360F (180C)
Slice when cold.

JELLY CAKES

INGREDIENTS:

125gr butter
2 eggs
1/2 cup sugar
2 cups SR flour
1/2 cup milk

METHOD:

Blend all together and put into patty cake tin or papers.
Cook for 12 - 15 mins in a mod oven.]
When cooled, dip in jelly and then in coconut and allow to set.
PS You can do 1/2 batch recipe.

MUESLI BARS

INGREDIENTS:

100gr butter
3/4 cup brown sugar
1/2 cup honey
1/2 cup peanut butter
1 teas mixed spice
2 cups rolled oats
1/2 cup coconut
3 cups cereal
1/2 cups dried fruit
1 teas vanilla

METHOD:

Boil first 4 ingredients together till the mix forms a soft ball when spoon dipped in cold water.
This takes about 8-10mins on the stove.
Lightly brown the rolled oats and coconut in a sponge roll tin till they are toasted.
Combine syrup, cereals and flavourings.
Press firmly into a sponge roll tin making it about 15ml thick.
Use a sharp serrated knife to cut into rectangles or squares.
Keep in the fridge.

ROCKY ROAD DELIGHT

INGREDIENTS:

250gr pkt marshmallows cup up
250gr pkt biscuits crushed
1/2 tin condensed milk
4 tbls butter
2 tbls cocoa
200gr chocolate
1 oz copha

METHOD:

Melt together condensed milk, butter, cocoa and add to dry ingredients and press into prepared tray.
Melt chocolate with copha and pour over top.
Cut when cold.

BULK YO-YO'S

INGREDIENTS:

3 - 4 cup SR flour
500gr butter
1 cup icing sugar
1 1/4 cup custard powder

METHOD:

Sift flour, custard powder and icing sugar together.
Add butter and work to a stiff dough.
Roll into balls approximately 1 teas in each.
Place on greased oven tray.
Use a fork and flatten biscuits.
Bake till light fawn colour.
Cool and join together in pairs with butter icing.

HEDGEHOG SLICE

INGREDIENTS:

Base:

200gr melted butter
1 cup sugar
2 tbls cocoa
1 cup walnuts (opt)
1/3 cup coconut
1 egg
350gr crushed biscuits

Topping:

200gr chocolate
30gr copha

METHOD:

Melt together butter, sugar, cocoa and walnuts.
Then add coconut and egg, followed by the crushed biscuits.
Spread into a greased lamington tray.
Put in fridge to set.
Melt the topping ingredients and ice the slice.
Cut into squares when set.

BIG ANZAC BISCUITS

INGREDIENTS:

2 cups rolled oats
1 cup SR flour
1 cup sugar
1 tbls golden syrup
1 tbls water
250gr butter
1/2 teas bicarb soda

METHOD:

Melt butter, water and syrup and pour over dry ingredients.
Put small teaspoonfuls on trays.
Bake 180C 12 mins.
Leave to cool before removing.
Can halve the recipe.

SWEET CORN FRITTERS

INGREDIENTS:

450gr can corn kernels
1 egg
50gr (2oz) plain flour
salt & pepper
1 tbls oil
grated rind 1/2 lemon
oil for frying
grated Parmesan cheese

METHOD:

Drain corn. Separate egg.
Sift flour and pinch of salt.
Make a well, put in yolk, oil and grated rind.
Beat til a smooth batter forms.
Beat whites till stiff.
Fold into batter with corn.
Heat oil in pan.
Drop spoonfuls of batter into the hot oil.
Fry about 5 mins each side or till golden.
Remove and drain on paper.
Keep warm while frying the rest.
Sprinkle grated cheese over.
Serve hot.

SAVOURY MINCE PIE

INGREDIENTS:

500gr mince
2 pinches of salt
2 pinches of pepper
1 lge onion
2 tbls plain flour
2 tomatoes
2 shortcrust pastry sheets
milk for glazing

METHOD:

Place mince, s & p, onion and 1/2 cup water in saucepan.
Allow to cook slowly till cooked.
Thicken with flour blended in a little water then cool.
Line greased pie dish with one sheet of pastry.
Fill with cooked mince mix and top with slices of tomat0.
Cover mince with remaining pastry sheet.
Moisten edges and seal the edges.
Make a small hole in the centre.
Brush with milk.
Bake mod to hot oven 200-220C for 30 mins.
Serve hot.

BEEF AND VEGETABLE MEDLEY

INGREDIENTS:

1 tbls oil
500gr mince
1 onion chopped
1 carrot diced
1/2 cup chopped celery
1/2 cup green pepper
1 teas salt
1 tbls flour
440gr tin tomato soup

METHOD:

Fry meat and onion 3 mins.
Add veges and cook 2 mins more.
Sprinkle with flour and mix well.
Add soup and salt.
Bring to boil.
Place in casserole, cover and bake in mod oven 1 hr.
Serve on toast or with rice.

CRUNCHY TUNA PIE

INGREDIENTS:

3 cups crushed cornflakes
3 tbls (3ozs) melted butter
small can tuna
1/4 cup finely chopped onion
1/4 cup chopped celery
2 beaten eggs
1 teas mustard
1 teas salt
freshly ground black pepper

METHOD:

Mix cornflakes and butter.
Press in medium pie plate reserving 1/2 cup for topping.
Bake mod oven 10 mins.
combine rest of ingredients and pour into shell.
Sprinkle with remaining crumbs.
Bake 30 mins in mod oven.
Serve hot or cold.

SCALLOPED POTATOES

INGREDIENTS:

1 kg potatoes
90gr butter
nutmeg
salt and pepper
1 cup milk
60gr cheese finely sliced

METHOD:

Peel and finely slice potatoes.
Dry thoroughly.
Smear a shallow ovenproof dish with 30gr butter.
Carefully arrange potato slices in layers and season each layer.
Scald milk, add nutmeg, salt and pepper.
Arrange cheese over the top and pour on milk.
Add butter dots.
Bake in mod oven 180C for 40 - 45 mins.

EASY SALMON CAKES

INGREDIENTS:

440gr tin salmon
1 med onion diced (opt)
1 pkt instant potato made up

METHOD:

Empty drained tin of salmon into made up potato and onio.
Cover and chill for 1 hour.
Pat into rissoles.
Dip into plain flour, then egg and then breadcrumbs.
Shallow fry.

CHEESE AND CAULIFLOWER SLICE

INGREDIENTS:

2 sheets Puff Pastry
250gr tasty cheese
1 tbls sesame seeds
2 eggs
1/2 small cauliflower
1/4 teas nutmeg
1 tbls milk
salt

METHOD:

Steam cauliflower 12 mins.
Place 1 pastry sheet on baking tray.
Grate cheese.
Combine cauliflower, cheese and eggs.
Add nutmeg, salt and mix well.
Spread mix on pastry sheet.
Place second sheet on top, seal edges.
Brush with milk.
Sprinkle with sesame seeds.
Bake very hot oven 200C 30 mins.

FISH FINGER CASSEROLE

INGREDIENTS AND METHOD:

Put required number of fish fingers in the casserole.
Grate 1 cup of cheese and sprinkle over the top.
Add 3/4 - 1 cup milk.
Dot with butter and bake in mod oven 1/2 hr.

HEARTY BEEF & BACON CASSEROLE

INGREDIENTS:

1kg blade steak
1 clove garlic
1 cup flour
1/4 cup tomato sauce
1/2 cup water
2 onions
3 rashers bacon
1 tbls Worcestershire sauce
1/4 cup vinegar

METHOD:

Slice 1 onion, add garlic in and put in casserole.
Cube meat and put in casserole.
Sprinkle with flour.
Combine sauces and pour over meat.
Add water.
Slice other onion, place on meat and add bacon.
Cook hot oven 180C for 2 hrs.
Remove lid, cook a further 15 mins.

SO EASY CHICKEN DRUMSTICKS

INGREDIENTS:

1pkt French Onion Soup
125ml tomato sauce
1 clove garlic crushed
10ml Worcestershire sauce
40ml golden syrup
8 chicken drumsticks

METHOD:

Make two incisions across each drumstick.
Combine all ingredients in a shallow dish.
Marinate overnight.
BBQ, grill or bake chicken, basting regularly with marinade till cooked through.

LEMON CHICKEN

INGREDIENTS:

1kg chicken pieces
2 teas lemon pepper
1/2 teas paprika
30ml soy sauce
125ml lemon juice
2 teas lemon rind, grated
40ml oil
40ml honey
30gr butter

METHOD:

Place chicken in a bowl with the lemon pepper, paprika, soy sauce, lemon juice, rind, oil and honey.
Marinate for at least 3 hrs.
Remove chicken, dot with butter and bake 190C for 35 - 40 mins brushing with marinade whilst cooking.
Can be served hot or cold.

CRUNCHY CHICKEN

INGREDIENTS:

1.5kg chicken pieces
1pt chicken noodle soup
60ml tomato sauce
60ml honey
60ml peanut butter
125ml water

METHOD:

Trim all fat from chicken and place in a shallow casserole dish.
Mix all remaining ingredients, pour over chicken.
Bake in oven at 180C for 1 1/4 hrs.

YO-YO'S

INGREDIENTS:

170gr butter
55gr icing sugar
28gr custard powder
28gr cornflour
170g plain flour

Butter Icing:
1 cup icing sugar
2 tbls melted butter

METHOD:

Cream butter and sugar until light and fluffy.
Sift dry ingredients together, add to above and mix well.
Roll into balls, about the size of a 50c piece and flatten lightly with afork.
Cook in a mod oven for 15mins.
Cool and join with butter icing.

EASY PASTIES

INGREDIENTS:

500gr mince
1/2 cup onion diced
1/2 cup carrots diced
1 cup potatoes diced
1/2 cup parsley
salt & pepper
1 - 2 teas chicken stock powder (opt)
5 sheets Puff Pastry

METHOD:

Combine mince, onion, carrots, parsley, potato, salt, pepper and stock.
Cut pastry diagonally down the middle.
Place filing in the middle on each side.
Crimp edges together and brush with beaten egg.
Bake hot oven 20mins till golden then reduce and bake a further 15 - 20 mins.

FRAN'S SPONGE

INGREDIENTS:

4 lge eggs
1/2 cup cornflour
pinch salt
1/2 level teas bi carb soda
1 small cup castor sugar
1/2 cup custard powder
1 rounded teas cream of tartar

METHOD:

Beat eggs and sugar, then fold in sifted dry ingredients.
Cook in 2 lge tins (8 - 8.5") with high sides, on 2nd shelf from the bottom of oven for 20 mins.
350F (180C)

BAKED BEAN STEW

INGREDIENTS:

2 tbls tomato paste
coriander, cumin to taste
1 beef stock cube
500gr mince
1 onion chopped
1 tin baked beans
1 tin tomatoes or 3-4 large tomatoes chopped
2 tbls chutney

METHOD:

Brown mince and onion.
Add tomatoes, beans and chutney.
Cook until liquid is reduced.
Serve with toast or mashed spuds.

RICE PILAF

INGREDIENTS:

3 tbls butter
2 cups rice
4 cups hot chicken stock
salt & pepper

METHOD:

Melt butter, add rice and stir over mod heat 3 - 5 mins.
Add stock, salt & pepper and stir till it boils.
Cover tightly and cook on low heat 12 mins.
Remove and leave covered about 10 mins.
Fluff up and serve.

HERBED DRUMSTICKS WITH GARLIC

INGREDIENTS:

4 lge chicken drumsticks
1 chopped red or green pepper
2 sliced onions
3 cloves garlic crushed
chives, parsley, bay leaves, S & P

METHOD:

Peel skin back from chicken and make a couple of slits in each.
Cover with water in baking dish and add remaining ingredients.
Cook mod oven 45 mins, turning chicken occasionally.
Use slotted spoon to pile chicken and herbs on Rice Palaf. (recipe on this blog)
You can add sliced potatoes to make a one pan dish.

ITALIAN CASSEROLE

INGREDIENTS:

1 onion chopped
1 tbls butter
500gr mince
1 tin tomato soup
1 small tin creamed corn
125gr cooked noodles
1 cup grated cheese

METHOD:

Saute onion, then add meat and brown.
Sir in soup, corn, salt and pepper.
Add spices/herbs of choice to flavour or use Sambal.
Add meat to casserole alternatively with noodles and cheese.
Bake in mod oven 20 mins.

CURRIED TUNA & RICE

INGREDIENTS:

1 1/2 cups rice
chicken stock
1 onion
1 clove garlic
2 teas ginger
3 teas curry
1 tin corn & juice
1 big tin tuna in brine

METHOD:

Cook rice in enough chicken stock to cover for 10 - 15 mins until just tender.
Drain well.
In the same pot, fry copped onion, garlic and grated ginger in a small amount of butter until soft.
Add curry, corn, tuna and brine.
Cook until heated through.
Mix in rice and serve.

POTATO & BACON MORNAY

INGREDIENTS:

3 med potatoes cooked
1 sliced carrot cooked
60gr butter
1 onion chopped
3 rashers bacon chopped
3 tbls flour
2 1/4 cups milk
Salt & pepper
180gr grated cheddar cheese
1/4 cup day old bread crumbs

METHOD:

Mash potato and place in a casserole dish, put carrot on top.
Fry onion & bacon in 15 gr butter, add flour and cook a few minutes.
Gradually stir in milk, bring to the boil.
Add cheese, salt & pepper and stir till smooth.
Pour over vegetables, sprinkle with breadcrumbs and dot with butter.
Bake mod oven 30 mins.

QUICK SAUSAGE CURRY

INGREDIENTS:

Sausages
Veges
Onions
1 dess curry
2 tins tomato soup/peeled tomatoes/puree or tomato paste with water & sugar
1 tbls oil

METHOD:

Boil sausages then skin and cut into pieces.
Cook onions, capsicum and celery in a little oil.
Add soup, vegetables, sausages and curry.
Cover and cook until all are tender.
Serve with rice or potatoes.

APPLE & SOUR CREAM SLICE

INGREDIENTS:

1 vanilla cake mix (home brand)
1 cup coconut
4 tbls melted butter

TOPPING:

450gr tin pie apples - sweeten to taste
300gr sour cream

METHOD:

Base:

Pour melted butter over cake mix and coconut and mix well.
Press into lamington tray.
Bake in preheated over 180C (375F) for 10 mins.

Topping:

Mix pie apples, sugar and sour cream together and pour on top of biscuit base.
Sprinkle with cinnamon and bake a further 20 minutes.

HANNY'S SPAGHETTI BOLOGNAISE

INGREDIENTS:

1 pkt spaghetti
2 - 3 onions chopped
2 - 3 cloves garlic crushed
2 bacon rashers chopped
1/2 stick cabana chopped
Tin Leggo's Tomato Paste
1/2 lb mince
1/2 green pepper chopped
2 sticks celery chopped
1 chicken stock cube
pepper & salt to taste
1/2 teas nutmeg
1 teas cummin
2 cups water

METHOD:

Fry onions, bacon, cabana, green pepper and celery together until soft and sweated.
Put to one side as Hanny does it or just add the mince as I do it :) Add 1 teas oil if necessary.
When mince has been browned, add spices, stock cube, tomato paste and water.
Stir well.
Simmer for 15 mins or so.

Meanwhile cook the spaghetti, drain and add to the bolognaise when it is done. Or you may choose to put the spaghetti on the individual plates and spoon the bolognaise over the top.
Sprinkle with Parmesan cheese and serve.
You can add a salad/vegetables/garlic bread if you choose.

Bon Appetite!

PIKELETS / PANCAKES

This recipe is great for either pikelets or pancakes.

Just add more milk to the mix to when making it up for Pancakes. You will want the pancakes to be thinner.

INGREDIENTS:

1 cup (4oz) SR flour
pinch salt
1/4 teas bicarb soda
2 tbs sugar
1 egg
1/2 cup sour milk (milk with 1 teas vinegar added)
2 teas melted butter (opt)
Extra butter for frying

METHOD:

Sift flour, salt and soda into a medium bowl.
Make a well, add sugar, egg, milk and butter.
Stir to make a smooth batter.
Put tablespoons on a hot, greased frypan.
Add more milk if mix thickens.

WARM SPINACH DIP

INGREDIENTS:

250gr frozen spinach
1 tub French Onion Dip
1 cup mayonnaise
1 cup sour cream
1/4 bunch shallots
1 large Cobb loaf

METHOD:

Slice top off Cobb loaf and pull out bread.
Cook spinach as per instructions.
Mix all ingredients together.
Place in Cobb loaf and refrigerate for 15min.
Pre heat over to 160C.
Place Cobb loaf on tray and place in oven.
Bake for 6-8 mins to just warm through.
Serve with bits of bread pulled out of loaf.

APPLE CRUMBLE CAKE

INGREDIENTS:

100gr unsalted butter
1/2 cup sugar
1 egg, beaten
1/2 teas vanilla
1 1/4 cup SR flour
1/3 cup milk
425gr can pie apple
2 tbs brown sugar
40gr unsalted butter
1/2 cup oats

METHOD:

Preheat oven to 180C.
Grease oven tray.
Beat sugar and butter till creamy.
Add egg, then vanilla and mix thoroughly.
Fold in flour and milk, until almost smooth.
Spoon mixture into tin and smooth surface.
Top with apple.
Melt butter and mix with brown sugar and oats.
Spoon over the top of the apple.
Bake for 45mins or until skewer comes out clean.
Serve with cream.

SANDWICHES - GOURMET

If you want to save money by making your own sandwiches for lunch in advance, try these. You can make them in bulk and freeze.

Each recipe makes 6 sandwiches using 12 slices of bread.

CHICKEN & CELERY
3/4 cup (180ml) packaged light cream cheese
1 1/4 cups (250gr) finely chopped cooked chicken
1 cup thinly sliced celery
1/4 teas celery salt.

HAM & CORN RELISH
250gr thinly sliced ham
1/2 cup (125ml) corn relish
1 cup (120gr) grated smoked or tasty cheddar cheese

PIZZA STYLE
1 1/2 tbs tomato paste
4 green shallots, chopped
50gr button mushrooms, sliced (optional)
1 small (150gr) green pepper, chopped
180gr sliced ham, chopped
1 1/2 cups (180gr) grated tasty cheddar cheese

CARROT & SULTANA
1 cup grated carrot
1/2 cup (60gr) chopped walnuts
1 cup thinly sliced celery
1/3 cup (55g) sultanas
(Can take out the walnuts and add in cream cheese)

PEANUT CHUTNEY CHICKEN
1/4 cup (65gr) crunchy peanut butter
1/3 cup (80ml) mango chutney
1 1/4 cups (250gr) finely chopped chicken

DELI DELIGHT
2 tbs pesto
1 cup (200gr) ricotta cheese
2 tbs finely chopped seedless black olives (optional)
1/4 cup (25gr) finely chopped drained sun dried capsicum/tomatoes
12 slices (100gr) deli meat/ham

CURRIED TUNA
2 x 185gr cans tuna, drained
1 cup finely chopped celery
1`/4 cup (60ml) coleslaw dressing
1 tbs curry paste
(Combine all in a bowl before making sandwiches)

TURKEY & CRANBERRY
1/3 cup (80ml) cranberry sauce
250gr sliced turkey breast roll
150gr Camembert cheese, sliced

COTTAGE CHEESE & DATE
2 bacon rashers, chopped and cooked
250gr cottage cheese, drained
3/4 cup (125gr) chopped dates
3/4 cup (110gr) chopped dried apricots

LCM'S

INGREDIENTS:

60gr butter
400gr marshmallows
1/2 teas vanilla essence
7 cups Rice Bubbles

METHOD:

In a large saucepan, melt butter and marshmallows over a gently heat, stirring constantly.
When marshmallows have completely dissolved, add vanilla and stir in the Rice Bubbles.
Work quickly as the mixture becomes very sticky.
When combined, turn the mix into a greased Swiss Roll tin and press down very firmly using wet hands.
To really compress the mix, roll over it with a heavy can or bottle. (wetting it before attempting to roll the mix)
Press edges in neatly with a knife.
Finish with a scattering of coloured sprinkles, then roll over them to press them into the slice.
When cool, cut into 30 squares or 16 bars.

PASTITSIO

INGREDIENTS:

MEAT SAUCE
1 tbs olive oil
500gr veal, minced
3 cloves garlic, chopped
1 lge onion, finely chopped
2 x 440gr cans chopped tomatoes
1 1/2 cups white wine
1/2 cup tomato paste
1 cinnamon stick
3 bay leaves

CHEESE SAUCE
180gr butter, chopped
1 cup Plain flour
1 1/2 litres milk
1/2 teas ground nutmeg
salt & pepper to taste
3 eggs, lightly beaten
1 1/2 cups grated tasty cheese
pasta
500gr macaroni or small tubular pasta

METHOD:

MEAT SAUCE
Heat oil in large heavy based saucepan.
Add meat and cook, stirring for 4-5 mins or until colour starts to change.
Add garlic and onion, cook 2-3 mins or till onion is soft.
Add blended tomatoes, white wine and tomato paste, stir to combine.
Add the cinnamon stick and bay leaves.
Cook uncovered for 40-45 mins or until most of the liquid has evaporated and a thick sauce has formed.

CHEESE SAUCE
Melt butter in a large heavy based pan.
Remove from heat and add the flour, stir and return to heat and cook 1-2 mins.
Remove from the heat and add the milk gradually stirring till mix is smooth.
Return to heat and whisk continually until the mix boils.
Stir in the nutmeg, and season with salt and pepper.
Simmer uncovered for 5 mins or til sauce is thick and glossy.
Remove from heat and let stand for 5 mins before adding the beaten eggs and cheese.
Beat to combine.

TO MAKE PASTA
Cook pasta, drain and add to the meat sauce and combine.

TO ASSEMBLE

Preheat oven to 180C.
Brush a large ovenproof dish, 38 x 26 x 6cm with melted butter and oil.
Place the combined pasta mix in the prepared dish.
Pour the cheese sauce over the top and spread evenly.
Bake for 55-60 mins.
Allow to stand 10 mins before serving.
Cut into squares and serve with crusty bread and Greek Salad.

BANANA CARAMEL PIE

INGREDIENTS:

CRUST
1 1/4 cup Plain flour
2 tbs icing sugar
3/4 cup walnuts, ground
80gr butter, chopped
1/4 cup iced water

FILLING:
400gr condensed milk
30gr butter
1 tbs golden syrup
2 med bananas, sliced
1 cup cream, whipped
1/2 cup pure thick cream
2 med bananas, sliced extra
50gr dark chocolate, melted

METHOD:

CRUST
Sift flour and icing sugar into a large bowl.
Add walnuts and butter.
Rub butter into flour until fine and crumbly.
Add almost all the water, mix with a bread knife till a firm dough, add more water if needed.
Turn onto lightly floured surface, press together until smooth.
Roll out and ease into 23cm flan tin.
Cover with cling wrap and put in the fridge for 20 mins.

Preheat oven to 180C.
Cover pastry lined tin with a sheet of greaseproof paper and fill with dried beans or rice on top of paper.
Bake 15 mins, discard beans/rice and paper.
Return pastry to the over for 20 mins until lightly golden.
Set aside to cool completely.

FILLING:
Place condensed milk, butter and syrup in a small, heavy based pan.
Stir constantly over medium heat for 5 mins until it boils, thickens and turns a light caramel colour. Cool slightly.
Arrange sliced banana over pastry, pour caramel over. Smooth with the back of a spoon.
Refrigerate for 30mins.
Using a metal spoon, gently fold creams together.
Drop dollops over caramel, arrange slices of bananas on top.
Drizzle with melted chocolate.
May be refrigerated up to 1 hour before serving.
Brush lemon juice on bananas to prevent browning.

QUICK AND EASY PECAN PIE

INGREDIENTS:

1 cup pecans
25 Jatz biscuits
3 egg whites
1 cup caster sugar
Cream and extra pecans to decorate

METHOD:

Crush pecans and Jatz biscuits together.
Whip together egg whites and sugar to form firm peaks.
Then fold together all the ingredients.
Pour mix into a greased pie plate.
Bake 180C for 20mins exactly.
Decorate with cream and pecans.

WHITE CHOCOLATE MOUSSE

INGREDIENTS:

750gr white cooking chocolate
700gr cream (NOT whipped cream)
100ml water
Berries (optional)

METHOD:

Melt chocolate in a doublepan or a large bowl above a pot of simmering water.
When melted, add water and stir.
In a different bowl, whip cream to medium thickness.
When done and chocolate is cool, add a little bit of cream (3 spoons) and mix GENTLY until combined, then add the rest of the cream and berries, stirring GENTLY.

PEPPERED CHICKEN PASTA

INGREDIENTS:

400gr chicken breast, cut into strips, no skin
100gr pastrami shaved
1 green capsicum, diced
1 tbs canned green peppercorns drained
1/2 cup skim evaporated milk
1 tbs wholegrain mustard
250gr any cooked pasta
1 teas chicken stock powder

METHOD:

Cook chicken till brown, add pastrami, capsicum and peppercorns and cook 5 mins.
Reduce heat, stir in mustard and stock powder combined with milk.
Add pasta and toss to combine.
You can bulk up the meal with vegetables.
Heat through and serve.

CHOC CHIP NUT BISCUITS

INGREDIENTS:

1 cup Plain flour
1 teas baking powder
1 teas salt
6 tbls butter
1 cup caster sugar
1/3 cup soft light brown sugar
1 egg
1 teas vanilla essence
2/3 cup chocolate chips
1/2 cup hazelnuts, chopped

METHOD:

Preheat oven to 180C and grease 2-3 baking trays.
Sift the flour, baking powder and salt into a small bowl, set aside.
Cream butter and sugars together.
Beat in the egg and vanilla.
Add the flour mix and beat well on low speed.
Stir in the choc chips and half of the hazelnuts.
Drop teaspoonfuls of mix onto trays to form 2cm mounds.
Space about 2 inches apart to allow room for spreading.
Flatten slightly with a wet fork.
Sprinkle the remaining hazelnuts on top of the biscuits and press lightly into the surface.
Bake for 10 - 12 mins until golden brown.
Transfer the biscuits to a wire rack to cool.

OAT CHOC CHIP BISCUITS

INGREDIENTS:

1 cup Plain flour
1/2 teas bicarb soda
1/4 teas baking powder
1/4 teas salt
1 cup (115gr) butter, softened
1 cup caster sugar
1/2 cup light brown sugar
1 egg
1/4 teas vanilla essence
sm cup rolled oats
1 cup chocolate chips

METHOD:

Preheat oven to 180C.
Grease 3 to 4 baking trays.
Sift flour, bicarb, baking powder and salt into a mixing bowl, then set aside.
Cream butter and sugars together.
Add egg and vanilla and beat till light and fluffy.
Add the flour mix and beat on low till well mixed.
Stir in the oats and choc chips with a wooden spoon.
The dough should be crumbly.
Drop heaped teaspoonfuls onto the trays, spacing the dough about 2.5cm (1") apart.
Bake for about 15 mins until just firm around the edge but still soft to touch in the centre.
Transfer the biscuits to a wire rack and allow to cool.

COCONUT ICE

INGREDIENTS:

750gr icing sugar
250gr coconut
400gr condensed milk
1 teas vanilla
pink food colouring

METHOD:

Sift icing sugar into bowl, add coconut and vanilla, then mix well.
Add condensed milk and mix together.
Press 1/2 of mix into a greased, paper lined 20cm (8") slab tin.
Colour the remaining 1/2 of the mix with the pink food colouring.
Press this evenly on top of the white base.
When set, remove from tin and cut into squares.

BULK BISCUIT MIX

INGREDIENTS:

500gr butter
1 tin condensed milk
1 cup sugar
5 cups SR flour

METHOD:

Cream butter and sugar.
Add milk then flour.
Divide the mixture into 3 groups.
Put Smarties in one, sultanas in the another and make Jam Drops of the last.
Roll into balls and place on prepared biscuit tray.
Allow room for biscuits to spread.
Flatten with a fork. (For the Jam Drops, insert the end of a wooden spoon (or finger) into the ball and fill with jam.
Bake 180C for 12 - 15 mins.

Use your imagination and add choc chips, coconut, nuts, mixed fruit, M&M's etc for variation.

Makes about 95 biscuits.
Freeze some if you can for later.

HONEYCOMB SNAP BISCUITS

INGREDIENTS:

30gr butter
1/3 cup brown sugar
3 tbls honey
1 tbls water
1 1/4 cup Plain flour
50gr Violet Crumble bar

METHOD:

Preheat oven to 175C.
Lightly spray a non-stick baking tray with oil.
Place butter, honey, sugar and water into a saucepan.
Stir over gentle heat until butter has melted.
Remove from heat and stir in the sifted flour.
Cool to room temperature.
Crush Violet Crumble bar into small pieces.
Turn the dough mix out onto a lightly floured surface and knead in the crushed Violet Crumble.
Roll heaped teaspoonfuls into balls and place onto prepared tray.
Flatten slightly with a fork.
Bake in a mod oven for 10 - 12mins until lightly browned.
Do not overcook.
Allow to cool on trays.

HARD CARAMELS

INGREDIENTS:

125gr butter
1 2/3 cups brown sugar
400gr tin condensed milk
1 tbls golden syrup

METHOD:

Melt butter in a saucepan over a low heat.
Add sugar, condensed milk and golden syrup.
Cook, stirring continuously until the sugar dissolves and the mix is dark brown and
leaves the sides of the saucepan.
Pour into a well greased 28 x 18cm tray.
Mark into 2.5cm squares and allow to set.
When cold, cut and store in an airtight container.

BOILED CHOCOLATE CAKE

INGREDIENTS:

1 cup water
1 1/2 cups sugar
120gr butter
2 eggs
1/2 teas bicarb soda
2 tbls cocoa
1 1/2 cups SR flour

METHOD:

Place water, sugar, butter, cocoa and bicard soda into a large saucepan.
Stir over a low heat until butter has melted.
Bring to boil and simmer for 5 mins.
Remove from heat.
Allow to cool, then mix in beaten eggs and flour.
Pour into a greased and lined 18cm round tin.
Bake in a moderate oven for 1 hour.
Ice with chocolate icing when cold.

ZUCCHINI SLICE

INGREDIENTS:

3 zucchini, grated
1 onion, grated
1 potato, grated
4 slices of ham/bacon, chopped
1 cup cheese, grated
6 tbs Plain flour
3 eggs
s & p

METHOD:

Put all ingredients into a big bowl and mix really well.

Pour into a quiche dish and cook in the oven for one hour at 160C.

If you are vegetarian, simply leave out the ham.

WHITE RICE & TUNA TABOULI

INGREDIENTS:

1 x 250g Long Grain white rice in 90 seconds
185g tin tuna in oil
1 small bunch parsley, chopped
1 small bunch mint, chopped
1/2 yellow capsicum, diced
juice and zest of 1 lemon

METHOD:

Microwave Long Grain white rice in 90 seconds as per pack instructions.

Combine rice with tuna, parsley, mint, capsicum and lemon juice in a bowl.

Spoon into serving dishes and sprinkle with lemon zest.

Tips:

This dish can be served warm or cold.

Variations

Tinned salmon can be used in place of tuna.
Tomatoes can be used in place of capsicum.
Vegetarians can use a tin of drained cannellini beans and add 2 tspn olive oil.

Chicken & Cashew Stir Fry

INGREDIENTS:

2 cups Long Grain rice
600gr chicken fillets, trimmed
2tbs cornflour
2tbs peanut oil
6 green onions cut into 3cm lengths

1 lge capsicum, quartered, deseeded and thinly sliced
1/4 cup roasted cashew nuts

STIR FRY SAUCE:

2 tblspns oyster sauce
2 tbsp sweet chilli sauce
1 tbs ketcup manis
1 tbs brown sugar

METHOD:

Cook rice as per pack instructions
Combine all ingredients in a ceramic bowl and set aside.
Cut chicken into 1 1/2cm thick strips.
Place cornflour in plastic bag.
Add 1/3rd of the chicken to the corn flour & shake to coat.
Heat wok over high heat until very hot.
Add 2 tsps oil & chicken.
Stir fry for 2-3 mins or till chicken is golden.
Transfer to bowl.
Repeat twice with remaining chicken, cornflour & oil.
Add remaining oil to wok, swirl to coat.
Add onions & capsicum.
Stir fry for 1 min.
Add chicken, rice & sauce, stir fry for 2 mins or until heated through.
Stir in cashews & serve.

CHOC CHIP COOKIES

INGREDIENTS:

250gr butter
2 teas vanilla essence
2 cups brown sugar
2 eggs
2 cups sifted plain flour
1 cup SR flour
2 cups dessicated coconut
250gr choc chips

METHOD:

Place butter, vanilla and sugar in a bowl and beat till light and fluffy.
Add eggs one at a time, beating well after each addition.
Stir in all flour, coconut and choc chips.
Roll heaped spoonfuls of mix into balls and place on a well greased baking tray and flatten.
Bake 200C for 12 - 15 mins.
Remove from oven and allow to stand for a few mins before moving to cooling racks.

BASIC PATTY CAKES

INGREDIENTS:

3/4 cup caster sugar
pinch salt
2 cups SR flour
125gr butter
1/2 cup milk
1/2 teas vanilla essence
2 eggs

METHOD:

Sift all dry ingredients into a bowl.
Add remaining ingredients and beat for 3 minutes.
Spoon mix into paper patty cups which have been placed in patty cake tins or muffin pans.
Bake in a moderate oven 180 - 200C for 12 - 15 mins.

SOCCER BALLS

INGREDIENTS:

1 cup diced dried apricots
1/2 tin condensed milk
1 cup coconut
extra coconut

METHOD:

Mix all ingredients together.
Roll into little balls.
Toss in coconut.

HAZELNUT CARTWHEELS

INGREDIENTS:

155 gr ground hazelnuts
1/4 cup castor sugar
1 egg
3 sheets puff pastry
1 egg yolk, lightly beaten with 2 teas cold water
2/3 cup icing sugar
2 tbls boiling water

METHOD:

Combine hazelnuts, sugar and eggs and mix well.
Lightly brush each pastry sheet with water.
Cut each pastry sheet into 9 squares.
With a sharp knife starting 1 cm from the centre of each pastry sheet, cut diagonally to each corner.
Spoon 1 teas into the middle of each piece.
One at a time, fold one corner point to the centre to form a cartwheel shape.
Brush top of cartwheel surface with the egg yolk mix.
Bake at 230C for 10 - 15mins or until golden.
Make icing and brush over the cartwheels while they are still warm.
Serve warm and enjoy!

PIZZA PINWHEELS

INGREDIENTS:

3 sheets of puff pastry
3 tbls tomato paste
1 1/2 cups bacon or ham
1 egg, beaten
1 cup grated cheese

METHOD:

Spread tomato paste over sheets of pastry.
Sprinkle bacon or ham and cheese over pastry.
Pour on small amount of egg.
Roll up like a Swiss Roll.
Slice into pinwheels.
Bake for 12 - 15 mins at 180C.

BEEF AND PUMPKIN CURRY

INGREDIENTS:

2 -3 tbs Massaman curry paste
1/2 red onion, finely chopped
500gr beef strips
200gr pumpkin, sliced thinly
1/2 cup coconut milk
150gr green beans, sliced
1 tbs Fish Sauce
1/4 cup crushed cashew nuts
6 Kaffir lime leaves, shredded finely

METHOD:

Heat wok or heavy based pan till hot.
Fry curry paste for 1 - 2 mins.
Add beef and onion and stir until coated.
Add pumpkin, coconut milk, beans and fish sauce.
Simmer for 10 mins.
Add cashews and lime leaves, stir and serve with Jasmine rice.

CHOCOLATE CRACKLE SLICE

INGREDIENTS:

3 Mars bars
3 cups Rice Bubbles
125gr butter

METHOD:

Melt Mars bars and butter together in a double saucepan.
Add Rice Bubbles and mix well.
Spread into a well greased 28 x 18cm tray or Swiss Roll tin.
Ice with chocolate icing or melted chocolate.
Sprinkle with coconut.
Cut into fingers.

EASY TRUFFLES

INGREDIENTS:

250gr Marie biscuits
1 tin condensed milk
1 tbls cocoa
1 cup coconut
1 tbls lemon juice

METHOD:

Crush biscuits finely.
Mix all ingredients together.
Then roll into balls and toss in extra coconut.
Enjoy.

COCONUT CHEESECAKE

INGREDIENTS:

CRUMB CRUST

200gr wheatmeal biscuits
1/2 cup toasted coconut
2 teas sugar
1 teas ground cinnamon
125 gr melted butter

FILLING

500gr cream cheese
2 3/4 cups sweetened condensed milk
1/2 cup lemon juice
2 teas vanilla essence
1 teas ground cinnamon
extra 1/2 cup whipped cream

METHOD:

There is preparation time and overnight refrigeration to be noted.

To Make Crumb Crust
Crumb biscuits in food processer for 15 seconds or until finely crushed.
Add coconut, sugar, cinnamon and butter.
Process a further 15 seconds or until combined.
Press biscuit mix firmly into base and sides of 26cm spring form tin.
Use the base of a glass to smooth surface.
Put in fridge to chill while preparing the filling.

To Make Filling
Using an electric mixer, beat cream cheese until light and creamy.
Gradually add condensed milk, lemon juice and essence.
Beat on medium speed for 5 mins or until smooth and increased in volume.
Pour mixture into prepared tin, smooth surface.
Sprinkle with extra cinnamon.
Leave in fridge overnight.
Decorate with piped whipped cream and seasonal fruits.

You may add a small amount of dissolved gelatine if you are nervous about the firmness of the cheesecake.

(Optional: you can use 450gr packet of chocolate biscuits and mix with the melted butter in place of the above crust)

CHICKEN MEATBALLS

INGREDIENTS:

500 gr lean chicken mince
60g dried breadcrumbs
1 onion, finely chopped
2 tbls fresh mint, chopped
1 teas garlic, minced
1 teas chilli, minced
4tbls sweet chilli sauce
1/4 cup plain flour

METHOD:

Preheat oven to 180C.
Combine the mince, breadcrumbs, onion, mint, garlic, chilli, and chilli sauce.
Form into little ball shapes.
Coat a pan with cooking spray, heat and brown each meatball all over.
Transfer to a tray lined with aluminum foil.
Bake for 15 - 20mins or until cooked through.

CREPES

INGREDIENTS:

1 1/4 cups plain flour
2 tbls sugar
pinch salt
3 eggs beaten
1 1/2 cups milk
2 teas melted butter
1 teas vanilla or 1 tbls brandy

METHOD:

Sift flour, sugar and salt in bowl.
Combine eggs and milk then stir into dry ingredients till mix is a smooth batter.
Let it sit for 2 hours.

Use crepe cooker or pour onto a lightly greased hot frypan and swirl around to make a large thin crepe. Cook quickly and flip if necessary. Fill with fresh or cooked fruit, roll up or stack and dust with icing sugar, or pour over some custard, add some cream. Dress them up as you wish.
If you would rather a savoury crepe, leave out the sugar, vanilla or brandy. You can add a herb/spice to flavour them if you wish.

ANN MORGAN BISCUITS

INGREDIENTS:

125 gr butter
1 cup sugar
1 egg
1 tbs Golden Syrup (opt)
1 cup Quick Oats
2 cups SR flour
3/4 cup sultanas
1/2 teas

Alternative flavours you can substitute if you wish : 1/4 teas Ginger, Coriander, Nutmeg, Cinnamon, Choc Chips

METHOD:

Preheat oven to 160C.
Mix all ingredients into your Kenwood mixer.
If the butter is hard, melt the butter then add it to the rest of ingredients and mix well.
Roll mix into little balls.
Press down on tray with a fork and bake for 15 mins.

Makes heaps and good tasting budget biscuits.

(Ann Morgan raised 7 children)

TOUCH OF BANANA MUFFINS

INGREDIENTS:

1/3 cup soft butter
2/3 cup sugar
2 eggs
1 3/4 cup plain flour
2 3/4 teas Baking Powder
1 cup ripe bananas mashed
1 teas vanilla

METHOD:

Preheat oven to 180C (350F).
Grease a 12 cup muffin tin and set aside.
In a large bowl, cream butter and sugar.
Mix in the eggs.
Next add the flour and baking powder alternatively with the bananas and vanilla.
Spoon batter into the greased muffin pan and bake for 16 -20 mins
Very nice muffins! Enjoy

CHICKEN STOGANOFF

INGREDIENTS:

2 tbsp oil
500g chicken, sliced
1 large onion, sliced
200g mushrooms, sliced
1 ½ tsp paprika
1 tsp oregano
200g light sour cream
50g tomato paste

METHOD:

Heat oil in a large pan and pan fry chicken.
Remove the chicken and set aside.
Fry the onions and mushrooms for 4-5 minutes then add in the paprika and oregano.
Cook a further 1-2 minutes.
Add the chicken back into the pan with the sour cream and tomato paste.
Simmer gently for 15 minutes and serve with fettuccine or rice tossed with fresh parsley.

SALMON SALAD

INGREDIENT:

1 round lettuce
1 cos lettuce
1 lge tin red salmon
2 carrots
2 apples
2 cucumbers
1/2 red capsicum
capsicum spears lightly cooked
3 spring onions or 1/2 Spanish red onion
3 hard boiled eggs
anchovy fillets

DRESSING INGREDIENTS:

4oz (tbs) condensed milk
1 oz (tbs) mustard
1 oz (tbs) vinegar
salt & pepper to taste

METHOD:

Wash and dry lettuce then shred them.
Grate carrots and apples.
Dice cucumbers.
Add onion and salmon.

Make the dressing now.
Mix condensed milk and mustard.
Beat in enough vinegar to thicken.
Pour dressing over the salad and toss.
Add salt and pepper to taste.
Decorate with asparagus spears, shredded red capsicum, hard boiled eggs (cut into wedges)
and slivered anchovy fillets.
Serve with hot boiled, buttered new potatoes and fresh bread.

PAW PAW & GINGER JAM (YUM!!)

INGREDIENTS:

1.5 kg paw paw (not too ripe)
200g pkt preserved ginger
1/2 cup lemon juice
2 cups sugar, warmed

METHOD:

Peel & seed paw paw then chop flesh coarsely.
Finely chop ginger.
Put paw paw, ginger & lemon juice into a large heavy saucepan or boiler.
Cover & bring to the boil.
Simmer with the lid on until paw paw is tender, about 7-10 mins.
Remove the lid.
Add the warmed sugar & stir over a low heat until sugar has dissolved.
Bring to boil again & boil rapidly stirring frequently until jam reaches setting point, about 25 mins.
Remove from heat & let stand 1-2 mins.
Pour into warm sterilised jars & seal immeadiately.
When cool, label & and see how long it lasts!

CURRIED SAUSAGES

INGREDIENTS:

500gr sausages
2 onions sliced
1 tbls curry powder
1 lge green apple sliced
1/2 cup sultanas
60gr butter
4 tbls flour
2 cups beef stock
salt & pepper

METHOD:

Microwave: Prick sausages and place between 2 sheets of paper.
Cook on High for 5 mins.
Slice thinly.
Melt butter and add onion and saute 2 mins on High.
Add flour, curry and mix well, gradually add stock and combine thoroughly.
Cook 6 - 8 mins on High stirring occasionally until sauce boils and thickens.
Add apple and sultanas, season to taste then add sausages.
Return to the microwave for 5 mins on 3/4 Power to reheat.
Serve with rice.
Can add grated carrots.

SATAY SAUCE

INGREDIENTS:

3 tbls Maggi Chilli sauce
3 tbls tomato sauce
3 tbls heaped peanut butter
Sesame seeds to taste.


METHOD:

Mix together and store in a good sealing jar and store in pantry.
(I put mine in the fridge tho.)

BEEF AND BLACK BEAN SAUCE

INGREDIENTS:

1/2 kg sliced beef
1 onion
1 small capsicum
pepper
1 clove garlic
1 cup water
3 layers of cabbage (leaves)
2 carrots
1 tbs red wine
1/2 - 1 tbls soy sauce
2 tbs black beans
1 tbls flour
1 cup water


METHOD:

Marinate meat in red wine, pepper and soy sauce for 2 hours.
Fry garlic in oil then add marinated meat and marinade.
When meat is half cooked, put in 2 tbls black beans.
Mix 1 tbls flour with 1 cup water and pour in.
When the sauce has thickened, it is now time to eat.
Serve with rice and chinese vegetables (or plain if desired).
This dish is already salty due to the black beans, so don't add any extra until later after tasting if you wish.

HONEY GLAZED CHICKEN (MICROWAVE)

INGREDIENTS:

2 whole chicken breasts
1 egg
2 tbls oil
2 tbls soy sauce
salt & pepper
1/4 cup honey
2 tbls lemon juice
1 teas paprika

METHOD:

Wash chicken breasts, remove skin and pat dry.
Open out flat by breaking bone at thickest part.
Mix all remaining ingredients together in shallow casserole.
Add breasts and cover with sauce.
Cook on High in microwave for 10-15mins basting chicken occasionally with the sauce.
Serve with egg noodles and veges.

QUICK APRICOT CHICKEN

INGREDIENTS:

1 chicken cut into serving pieces
1 pkt French Onion Soup mix
1 tin Apricot Nector
Vegetables of choice

METHOD:

Flour chicken pieces and put into casserole dish.
Add soup out of the packet, pour over apricot nector.
Add vegetables of choice, carrots, onions etc.
Cook for 1 1/2 - 2 hours.
Serve with fluffy rice.

CHICKEN AND SPAGHETTI

INGREDIENTS:

1 chicken
oil
1 green/red pepper
1 onion
440gr can tomato soup
spaghetti
garlic
grated cheese

METHOD:

Cook chicken, cool and then break into pieces for serving.
You may choose to cook the chicken in an electrical frypan on highest heat for a bit and then down lower for 1/2 - 3/4 hr.
Salt one side and then the other after turning.

To prepare the sauce - fry the sliced capsicum, garlic and onion.
Then add the tin tomato soup and 2/3 tin of water.
Heat through.
Now add chicken pieces and let sit for a few hours.

Cook spaghetti, drain and pour into heated dish. Pour chicken sauce over this.
Grate cheese over top.
Serves quite a few people.

QUICK CHICKEN SOUP

INGREDIENTS:

1 pkt Cream of Chicken Soup
750ml water
250ml cold milk
1/2 tin carnation evaporated milk
pasta shells

METHOD:

Mix soup with water and evaporated milk.
Bring to boil stirring constantly.
Simmer 5 mins.
Add cold milk and heat through but don't boil.
Add cooked pasta shells.
This is popular with the kids.

PUMPKIN SCONES

INGREDIENTS:

1 tbls butter
1 tbls sugar
1 egg
2 cups SR flour
1 cup cold mashed pumpkin
milk

METHOD:

Cream butter and sugar, add beaten egg and pumpkin.
Add sifted flour and milk to the right consistency.
Bake moderately hot oven 190C for 15 mins.

PIKELETS

INGREDIENTS:

1 cup SR flour
pinch salt
1/4 teas bicarb soda
2 tbls sugar
1 egg
1/2 cup milk with 1 teas vinegar added
2 teas melted butter
extra butter for frying

METHOD:

Sift flour, salt and soda into a medium bowl.
Make a well, add sugar, egg, milk and butter.
Stir to make a smooth batter.
Put tablespoons of mixture onto slightly greased hot frypan.
Add more milk if mixture becomes too thick.
Fry both sides.

(This is very filling for a main meal if I triple the mixture and make large pancakes.)

EASY SLICE

INGREDIENTS:

250gr Marie biscuits crushed
1/2 cup coconut
125gr butter
1/2 cup condensed milk

METHOD:

Combine crushed biscuit Marie biscuits and coconut.
Melt butter, add condensed milk.
Mix all ingredients together and press into greased slab tray.
Ice with lemon icing and cool in refrigerator.

Slice before serving.

VANILLA SLICE

INGREDIENTS:

2 pkts Lattice biscuits
600ml milk
3 tbls cornflour
2 tbls sugar
yoke of 1 egg
30 gr butter
1 teas vanilla

METHOD:

Cover tray with 1 packet of Lattice biscuits.
Mix 3 tbls sugar with egg yolk and a little of the milk.
Heat rest of milk and add cornflour mix and blend.
When boiling and thickened, take off stove and add butter and vanilla.
When cool, spread over biscuits and then top with another layer of biscuits.
Ice with vanilla icing and store in the fridge.
Slice before serving.

QUICK WHIP DESSERT

INGREDIENTS:

1 tin evaporated milk chilled
3 full teas gelatine
3/4 cup sugar
Juice of 1 large lemon

METHOD:

Dissolve gelatine in 1/2 cup boiling water.
Add lemon juice.
Beat milk then add sugar, then gelatine mixture.
Pour into serving bowl and refrigerate.

GERMAN APPLE CAKE WITH CREAM

INGREDIENTS:

4 green apples
1 cup brown sugar
1 cup water
125gr butter
125gr castor sugar
2 eggs
2 cups SR flour
1/2 cup milk
1 teas cinnamon

METHOD:

Peel and core apples, and cut into 1/2 inch slices.
Cook the apples with the water and brown sugar.
Simmer till tender, remove apples, allow to cool.
Simmer syrup till reduced by half.
Cream butter and castor sugar.
Add beaten eggs, then sifted flour and cinnamon alternatively with milk.
Place 1/2 cake mixture in greased cake tin.
Place 1/2 the apple pieces in a circle on top of cake mix.
Cover with remaining cake mix and top with the remaining apples.
Bake in mod oven 180C 45-50 mins.
While still hot, brush over with the hot syrup.
Serve with cream.

QUICK CHILLI CONCARNE

INGREDIENTS:

1 dess oil
500gr mince
1 onion chopped
2 cloves garlic
300gr can kidney beans)
480gr can tomato soup ) or Baked beans in sauce instead of kidney beans and tomato soup
1 teas chilli powder
salt

METHOD:

Fry onion, garlic and minced steak in oil until lightly browned.
Add tomato soup, undiluted, chilli powder and salt.
simmer gently 10 - 15 mins or until meat is tender.
Add undrained beans and heat through.
Serve with French Bread and tossed green salad.

EASY SHORTBREAD

INGREDIENTS:

250gr butter
2 cups plain flour
1 cup ground rice (or rice flour or cornflour)
1 cup icing sugar

METHOD:

Mix all together.
Roll into a sausage, and cut into 1/4 inch thick slices
Cook till golden in a moderate oven 180C.

(or alternatively roll into a square and cut into shapes/squares)

YO YO'S (Double Mixture)

INGREDIENTS:

360gr (12 oz) butter
360gr (12 oz) Sr flour
120gr (4 oz ) icing sugar
120gr (4 oz ) custard powder

METHOD:

Cream butter, icing sugar and custard powder.
Add flour.
Mix and roll into balls and press with fork on greased tray.
Bake at 160C in a slow over for 15 - 20 mins.
Join two biscuits together with vanilla or strawberry icing.

DATE LOAF

INGREDIENTS:

1 cup dates
1/4 teas salt
2 tbls butter
1 cup boiling water
1 cup brown sugar
1/2 teas bicarb soda
1 egg beaten
2 cups SR flour
METHOD:

Boil together : dates, butter, brown sugar, salt and water for 5 mins.
Cool slightly.
Add egg, flour, bicarb soda and mix well.
Place into greased tins and bake in moderate oven 180C for 45 - 60 mins.

SWISS CARROT CAKE

INGREDIENTS:

2 cups SR flour
4 eggs
3 cups grated carrot
1/2 cup milk
1 cup melted butter
1 cup ground hazelnuts
2 cups icing sugar

METHOD:

Put all ingredients together and mix well.
Put into well greased large cake tin.
Bake at 180C for 1 1/2 hours.

ALMOND BISCUITS

INGREDIENTS:

5 egg whites
7 tbls SR flour
500gr castor sugar
500gr finely chopped almonds

METHOD:

Beat egg whites and add castor sugar slowly until fluffy.
Add SR flour then fold in finely chopped almonds.
Spoon onto greased baking trays and cook in mod oven 180C for 10-15 mins.
Let cool before lifting biscuits from tray.

ZUCCHINI BREAD

INGREDIENTS:

3 eggs
2 cups sugar
1 cup oil
1/4 teas baking powder
1 teas salt
3 teas vanilla
1 teas bicarb soda
2 cups grated zucchini
3 teas cinnamon
3 cups Plain flour
1 cup chopped walnuts

METHOD:

Beat together eggs and salt.
Add sugar, vanilla, oil and continue to beat well.
Add zucchini, flour, baking powder, soda, cinnamon and walnuts.
Bake in 2 loaf pans in a mod oven 180C for 1 hour.

ZUCCHINI BAKE

INGREDIENTS:

1 onion grated
1 cup SR flour
1/2 cup olive oil
5 eggs
3 bacon rashers
2 carrots or potatoes
1 cup grated cheese
375gr zucchini grated

METHOD:

Mix all ingredients together.
Bake in greased baking dish in a mod oven 180C for 40 mins.

CREAMY PINEAPPLE

INGREDIENTS:

1 cup cream
1 cup pineapple pieces
1 cup pineapple juice
1 pkt vanilla instant pudding

METHOD:

Put the cream into a mixing bowl and stir in the pineapple juice.
Sprinkle in the pudding mix and beat until it is thick.
Gently fold in the pineapple pieces.
Chill in fridge until set.

QUICK ROASTED CHICKEN (MICROWAVE)

INGREDIENTS:

whole chicken
1 pkt of Cream of Chicken Soup
1 onion

METHOD:

Into an oven bag, pour Cream of Chicken Soup mix.
Shake around to coat bag.
Place chicken stuffed with whole onion inside the oven bag with a couple dobs of butter.
Tie up the oven bag with a plastic tie (eg from bread bag).
Shake bag well and prick with a fork near the plastic tie.
Cook in microwave on high for 10mins longer than the size of the chicken.
For example: if the chicken size is 17 then cook it for 27 mins.

EVERY DAY RECIPES: NASI GORENG

EVERY DAY RECIPES: NASI GORENG

CABBAGE ROLLS

INGREDIENTS:

500gr minced steak
250gr minced pork or 4 rashers chopped bacon
1 teas powdered stock
1/2 teas salt
1/4 teas pepper
1 diced onion
1 cup cooked rice
440gr tin tomato soup
12 cabbage leaves
2 tbls oil
2 tbls brown sugar
1/4 cup lemon juice or vinegar
1/2 cup evaporated milk

METHOD:

Combine meats, powdered stock, salt, pepper, onion and rive with evaporated milk. (You may need a little more milk.)
Remove thick stems from cabbage leaves and blanch in salted boiling water for 1 min until just softened.
Drain well then divide meat mixture evenly between leaves.
Fold in sides and roll up.
Fasten with toothpicks and skews.
Heat oil in saucepan and brown rolls lightly on each side.
Mix soup, sugar and lemon juice together and pour over rolls.
Cover and simmer for 1 1/2 hrs.
Maybe cooked in casserole in slow oven.

Serves 4.

TUNA CRUNCH

INGREDIENTS:

1 cup rice - cook and drain.

440gr can of Creamy Celery Soup
1 onion finely chopped
1 cup grated cheese
425gr tuna
1 teas salt
1/4 teas black pepper
75gr salted potato crisps

METHOD:

Mix together celery soup, onion, cheese, tuna, salt and pepper in a bowl.
Stir in the rice or just put the rice in the base of a greased casserole dish.
Once mixture is in the casserole dish, top with potato crisps.

Bake in moderate oven 180C (350F) for 30mins.
Serves 6.

BLACK FOREST CHEESECAKE

INGREDIENTS:

125gr butter
3/4 cup castor sugar
1/2 cup water
3 teas gelatine
300ml thickened cream
25gr pkt cream cheese
1 tbs lemon juice
425gr can pitted black cherries
250gr plain crushed chocolate biscuits

METHOD:

Combine crumbs and butter in a bowl.
Mix together and press over base and sides of a 20cm greased springform tin.
Refrigerate for 30mins.
Sprinkle gelatine over water in cup and stand in small pan of simmering water.
Stir until dissolved and then let it cool.
Beat cream cheese, sugar and juice in a small bowl with electric beaters until smmoth and creamy.
Transfer to large bowl.
Whip cream until soft peaks form and then fold into cheese mixture.
Fold in gelatine mixture.
Drain cherries and reserve 3/4 cup of syrup for topping.
Spoon one third of cheese mixture into crumb crust, top with half the cherries then continue layering, ending with cheese mixture.
Refrigerate several hours or until firm.

TOPPING:

1 tbls cornflour
1 tbls castor sugar
1 tbls dark rum (if desired)

Blend cornflour and sugar with reserved syrup in pan.
Stir over heat until mixture boils and thickens.
Stir in rum and cool for 10 mins before using.
Refrigerate until set.
Decorate with extra whipped cream and extra cherries or grated chocolate if desired.

NO PASTRY QUICHE

INGREDIENTS:

4 eggs
1 1/2 cups SR flour
2 rashers bacon chopped
4 oz Tasty cheese grated
1 cup milk
1 teas Chicken Stock Powder
Sat & Pepper to taste
1 onion chopped
Parsley

METHOD:

Beat eggs, milk, stock powder, salt, pepper and flour together.
Add bacon, cheese, onion and parsley.
Pour into greased quiche dish.
Bake at 180C for 30-35mins or until golden brown.

THAI CHICKEN CURRY

INGREDIENTS:

4 chicken fillets or 1 whole chicken cooked and shredded
2 tbs fish sauce
2 tbs sugar
1 teas green curry paste
1 tin coconut milk or cream
1 teas basil
1 tin bamboo shoots

METHOD:

Put curry paste, sugar, fish sauce and coconut milk into saucepan or a wok.
Bring to boil, stirring occasionally.
Add cooked chicken and beans and simmer for 2 mins.

Basmarti aromatic rice goes great with this.

MARS BAR SLICE

INGREDIENTS:

3 Mars Bars
120gr / 30z butter
3 cups Rice Bubbles

METHOD:

Chop up Mars bars, put into a saucepan with butter and melt.
Mix in Rice Bubbles.
Press into slice tin and refrigerate.
Cut into small squares.

HONEY CRUNCH

INGREDIENTS:

4 cups Rice Bubbles
120gr / 4 oz sugar
120gr / 4 0z butter
120gr / 4 0z honey

METHOD:

Boil the butter, sugar and honey for about 7 mins till the toffee is hard when tested on a spoon in cold water.
Be careful not to overcook or burn.
Next mix in the Rice Bubbles thoroughly.
Pour mix into a lamington tray and press mixture in hard.
When almost cold and hard, cut into squares with a knife.
Store in an airtight container.

CHEESY SCALLOPED POTATOES

INGREDIENTS:

1 tbs butter
125gr bacon chopped
185gr Kraft cheese grated
4-6 potatoes peeled
2 sliced onions,
salt & pepper to taste
1 3/4 cups cream

METHOD:

Melt butter and lightly saute onions.
Layer potatoes and onion in a buttered casserole dish.
Combine seasoning and cream, then pour over potatoes.
Bake in moderate oven for 45 mins.
Top with cheese and bacon.
Bake another 15mins or until potatoes are cooked.

HOT STUFF

INGREDIENTS:

3 onionis finely sliced
1/2 small packet Rice Bubbles
sprinkle Chilli Oil
raw peanuts - roast and shell
1 pkt French Fries
1 tbls sugar
1/2 teas salt
1 tbls oil

METHOD:

Fry the sliced onions in oil until golden brown.
Then fry the Rice Bubbles in oil when onions are done.
Sprinkle the Rice Bubbles with the chilli oil. Be careful, it doesn't need much.
Add the French Fries, peanuts, sultanas, sugar and salt.
Mix well.
Let it cool down then store in an airtight container.
If you want it hotter, put in more chilli oil or some chilli powder.

It is very handy as a snack on its own or as a condiment on the table with main meals.
(I love it with Bami Goreng)

NASI GORENG

INGREDIENTS:

500gr rice
2 beef stock cubes
250gr diced pork
1/2 green pepper
1 teas curry
4 spring onions
1/2 teas cummin
4 diced bacon rashers
2 lge onions chopped
1/2 teas coriander
1 stick celery

METHOD:

Cook the rice.
Fry pork lightly, put aside.
Fry onions, green pepper, coriander, cummin, celery and spring onions and bacon on medium heat until onions and celery are soft.
Add pork and fry together for 3 mins.
Turn heat to low.
Gradually add rice and mix in well.

This is usually served with eggs, tomatoes, fish (tinned is fine) on the side.
Have Sambal Olek as a condiment with it.

(I find this very versatile, I am usually more heavy handed with the spices and add Cajun as well. I use whatever meat I have and veges. Is great as a main meal or side dish)

LEMON FREEZE

BASE INGREDIENTS:

2 cups crushed cornflakes
50gr unsalted butter, melted
3 tbls caster sugar

FILLING INGREDIENTS:

2 eggs, separated
395gr can sweetened condensed milk
3/4 cup thickened cream
1 teas finely grated lemon rind
1/2 cup lemon juice

METHOD:

Grease a 18 x 28cm rectangular slice pan.
Line base and sides with baking paper and extend the paper 2cm above the edges of the pan.
Place cornflakes, butter and 2 tbls of the sugar into a bowl.
Mix well.
Reserve 2 tbls of cornflake mixture.
Press remaining mix over base of prepared pan.

For the filling, beat egg yolks, condensed milk, cream, lemon and juice into a large bowl.
Mix with beater for about 3 mins or until thick.
Beat the egg whites in a small bowl till firm peaks form.
Add remaining sugar.
Beat until glossy.
Fold egg white mix into egg yolk mix.
Pour combined mix into the prepared crust.
Sprinkle with the remaining cornflake mix.
Freeze over night.

To serve, lift slice out of pan.
Place onto a board and cut into squares.
Serve with fruit.

Refreshing!

IMPOSSIBLE PIE (SWEET)

INGREDIENTS:

4 eggs
1/2 cup Plain Flour
1 cup sugar
2 teas vanilla
1/2 cup butter
2 cups milk
1 cup dessicated coconut

METHOD:

Blend all ingredients.
Pour mix into a 26cn greased pie plate.
Bake in a moderate oven (180 - 200C) for 1 hour or until centre is firm.
The flour settles to form a crust and the coconut forms a topping and in the middle is an egg custard filling.

AMAZING LASAGNE

THIS RECIPE MAKES TWO LARGE SLABS OF LASAGNE

TOMATO SAUCE INGREDIENTS:

2 large cans Italian style peeled tomatoes
4 x 220gr cans tomato paste sauce
2 teas salt
3 teas dried oregano

ONION INGREDIENTS:

2 cups onions minced
2 cloves garlic minced
1/3 cup olive oil

MINCE INGREDIENTS:

1 kg minced beef
2 teas salt

LASAGNE INGREDIENTS:

lasagnE noodles (fresh lasagne pasta is delicious)
340gr Ricotta or cottage cheese (at least)
150gr grated mozzarella cheese (at least)
230gr grated parmesan cheese (at least)

METHOD:

Start simmering the Tomato Sauce ingredients.
Saute the Onion ingredients until golden.
Then add the Mince ingredients.
Cook till beef loses it red colour.
Then add the lot to the Tomato Sauce.
Simmer for 2.5 hours, stirring occasionally.

Now build the lasagne in two 30 x 20 x 6.5cm dishes.
In the bottom of each dish, put a thin layer of sauce.
Then a layer of lasagne noodles (either fresh or dried).
Next a layer of cheese (lots of cheese).
Repeat twice more (sauce, noodles, cheese).
Then the final layer of cheese is covered once more in sauce.
Then add a dusting of parmesan cheese.

Bake at 180C for 40mins.
Remove and let stand for 10 mins.
The lasagne can then be cut for serving.

Lots of servings in this recipe.

RICE

The most common methods of cooking rice is either the rapid boil method or absorption method.

RAPID BOIL METHOD:

Bring a large saucepan of water to the boil.
Add rice and return to the boil.
Cook about 12 mins or until the rice is tender.
Drain well in a colander.
(Brown rice takes about 40 minutes.)

ABSORPTION METHOD:

Rinse rice well in a sieve, rubbing your fingers through it until the water runs clear. (This removes excess starch)
Turn the rice into a saucepan and level it out.
Fill the saucepan with water up to the level of the first bend in your pointer finger.
Put the saucepan onto boil.
Once it has hit boiling point, stir briefly with a fork. (Don't let too much steam escape)
Put the lid on and set aside off the heat for about 15 minutes.
The water should be all absorbed.
Fluff the rice up with a fork and it is ready to serve.

This method take a little practice but is easy to use.
Great for camping when you just bring it to the boil, wrap it in a blanket and put aside until you need it.

CRUSTLESS QUICHE LORRAINE (MICROWAVE)

INGREDIENTS:

3 eggs
1 cup cream
1/2 cup milk
1 tbls parsley
salt & pepper
80gr grated cheese
3 spring onions chopped
1 tbls onion
80gr chopped ham

METHOD:

In mixing bowl add together the eggs, cream and milk.
Mix well.
Stir in the remaining ingredients.
Pour into a greased microwave quiche dish.
Cover, close the vent on the lid.
Cook on HIGH 12-14 mins.
Let stand for 2 minutes before slicing and serving.

Serves 4

SCRAMBLED EGG AND SPAGHETTI

INGREDIENTS:

4 or 5 eggs
pinch salt
1 tbls water
1/2 can spaghetti

METHOD:

Beat eggs then add salt and water.
Pour into heated oiled saucepan.
Stir frequently.
When almost cooked but still wet add spaghetti.
Heat through.
Serve hot on toast.

IMPOSSIBLE QUICHE

BASE INGREDIENTS:

1 1/2 cups milk
3 eggs
1/2 cup Self Raising Flour
1/4 cup melted butter
1/4 teas salt
pinch pepper

Put all ingredients into blender for 3 mins or beat very well.
Pour into greased pie plate.

TOPPING INGREDIENTS:

Sprinkle on top of base.

chopped shallots
1 cup grated cheese
1/2 cup cooked bacon or cold meat
chopped tomato

Cook in moderate oven 200C for 45 mins.

CHEESE SAUCE

INGREDIENTS:

1 cup grated cheddar cheese
2 tlbs milk
1 teas French Mustard

METHOD:

Add all ingredients to a saucepan.
Stir over low heat until cheese is melted and smooth.

Pour over vegetables.

SUNSHINE TUNA

INGREDIENTS:

425gr can tuna/salmon drained
440gr can creamed corn
310gr can corn kernels undrained
5 heaped tbls (100gr) Sunshine Powdered Milk
1 cup choped shallots
1/2 teas white pepper

METHOD:

Combine all ingredients in a saucepan.
Stir gently until heated through.
Serve with rice and tossed salad.

Serves 4

TUNA AND MACARONI SLICE

BASE INGREDIENTS:

1 cup macaroni
2 tbls chopped parsley
salt and pepper
1 egg

Cook macaroni for 10 - 15 mins.
Drain and rinse.
Add parsley, salt & pepper and lightly beaten egg.
Mix well and spread over base of greased baking tray.

FILLING INGREDIENTS:

180gr (6oz) butter
1 onion
celery
1 small tin mushrooms
2 tbls plain flour
2 teas curry powder
1 cup milk
1/4 cup sour cream
1/4 cup mayonnaise
salt & pepper
1 can tuna/salmon (425gr)
shallots
1 egg

Saute onion, celery and mushrooms in butter.
Add flour and curry and cook till golden brown.
Gradually add milk.
Stir till it boils and thickens.
Reduce heat and simmer 3 mins uncovered.
Remove from heat and add lightly beaten egg and shallots.
Mix well and spoon evenly over macaroni.

TOPPING INGREDIENTS:

1/2 cup dry breadcrumbs
60gr (2 oz) cheese
30gr (1 oz) butter

Sprinkle topping over base.
Bake in oven 200C (moderate) for 30 mins.
Leave in dish for 5 mins before cutting.

Serves 6

OVERNIGHT MUFFINS

INGREDIENTS:

3/4 cup Plain Flour
1/2 teas bicarb soda
1/2 teas cinnamon
1/4 cup raw sugar
1/3 cup chopped dates or sultanas/apricot/currants
3/4 cup quick rolled oats
1/4 cup oil
2/3 cup buttermilk (I use milk with 1teas vinegar added if I am out of buttermilk)
1 beaten egg

METHOD:

Sift flour, bicarb soda and cinnamon into a mixing bowl.
Add in the sugar, dates (or whatever you have chosen to use).
Mix well and make a well in the middle.
Add the oil, buttermilk, egg and mix well.
Cover with gladwrap and put into the fridge over night.

Fill greased muffin pans and bake in 210C oven for 15 - 20 mins till golden.

Dust with icing sugar if you like.

Lovely served warm.

FOOLPROOF CHOCOLATE CAKE

INGREDIENTS:

4 tbls butter
1 small cup sugar
1 beaten egg
2 tbls melted Golden Syrup
2 cups Self Raising Flour
2 tbls cocoa
1 teas bicarb soda
1 cup milk
1 teas baking powder

METHOD:

Beat together till smooth : butter, sugar, egg, golden syrup.

Sift together flour and cocoa and add to mixture.
Dissolve bicarb soda in the milk and add.
Beat mixture until it is light.
Lastly add in and mix through baking powder.
Pour into greased cake tin.

Bake at 180C for 45 mins.

Ice and decorate when cooled.
This cakes keeps very well.

BOILED FRUIT CAKE 2

INGREDIENTS:

3 cups mixed fruit
1 cup sugar
1 cup water
125gr (1/4lb) butter
1 teas mixed spice
1 teas coffee
1 teas bicarb soda

Put the above ingredients into a saucepan and boil for a couple of minutes.

After it has cooled a little, add:

1 cup wholemeal Self Raising Flour
1 cup wholemeal Plain Flour
2 beaten eggs.

Mix till combined and pour into greased and lined cake tin.

Bake in 150C (300F) oven for 1.5 hours or until cooked.

BOILED FRUIT CAKE

INGREDIENTS:

2 cups milk
5 teas butter
500gr (1lb) mixed fruit
1 cup sugar
2 cups Self Raising Flour
1 teas cinnamon
1 teas mixed spice
pinch salt
2 teas bicarb soda
2 beaten eggs

METHOD:

In a mixing bowl, sift flour, cinnamon, mixed spice and salt.

Put into a saucepan, milk, butter, mixed fruit and sugar.
Bring to boil.
Once boiled stir in bicarb soda and when fizzing add the beaten eggs.

Pour boiled ingredients over the dry ingredients and mix well.

Pour into a well greased and lined cake tin.

Bake in a slow oven 170C for about 45mins or until skewer comes out clean.
Or you can steam for 2 hours or till cooked.

Turn out, cool and store well.

3 MINUTE SPONGE

INGREDIENTS:

1 cup Self Raising Flour
3/4 cup sugar
3 eggs
3 tbls melted butter
2 tbls milk
2 teas baking powder

METHOD:

Put flour and sugar into a mixing bowl.
Break in the 3 eggs.
Add melted butter and milk.
Beat 3 minutes then stir in baking powder.
Put in sandwich tins.

Bake 190C (375F) in over for 15 - 20 mins.

Tastes like butter cake.

CHEESECAKE LATTICE SLICE

INGREDIENTS:

2 pkts lattice biscuits (3 if there is filling left over)
250gr unsalted butter
250gr cream cheese
250gr castor sugar
1 dess gelatine dissolved in 1/2 cup hot water
1 teas vanilla

METHOD:

Mix all filling ingredients till thickened.
Lay lattice biscuits in tray sugar side down.
Spread filling over the top and lay more lattice biscuits on top (sugar side up)

This is best made the night before to soften the biscuits.
Place in fridge to set.
Dust with icing sugar and slice.

CARAMEL TART

INGREDIENTS:

CRUST:

6 oz crushed sweet biscuits
4 oz melted butter

Mix together and press into greased pie plate and chill.

FILLING:

1/3 cup custard powder
1 cup milk
1 cup cream
3/4 cup brown sugar
1 teas vanilla
2 oz butter

Mix the filling ingredients together in a saucepan.
Heat on stove and stir all the time until the mixture thickens.
Once thickened, pour into chilled pie plate and chill in the fridge.

Perfect with cream or ice cream.

BANANA CAKE

INGREDIENTS:

125gr (1/2 cup) butter
165gr (3/4 cup) sugar
185gr (1 /2 cups) Self Raising Flour
2 eggs
2 bananas
1 teas vanilla
1/2 teas bicarb soda
2 tbls milk

METHOD:

Cream butter and sugar.
Beat in eggs one at a time.
Mash bananas, then beat in with vanilla.
Sift flour and bicarb soda together, then fold into mixture half at a time, alternating with milk.
Bake in 180C (350F) oven for 30-40 mins.

Ice with lemon or passionfruit icing.
Decorate with banana slices which have been dipped in lemon juice.

PS The addition of walnuts to the mixture is a nice change.

CUP CAKES

INGREDIENTS:

1 cup cream
1 cup sugar
2 cups Self Raising Flour
2 eggs

METHOD:

Beat eggs, sugar and cream together till the mixture thickens.
Add flour with wooden spoon.

Put into cup cake tins.

Bake 180C (350F) for 10 mins.

Ice and and decorate.

DUTCH BUTTER CAKE

INGREDIENTS:

One Cake:

200gr butter
200gr sugar
200gr Self Raising Flour
4 eggs
1 teas vanilla sugar or essence
little grated lemon rind or a touch of essence

Two Cakes:

400gr butter
400gr sugar
400 Self Raising Flour
8 eggs
1.5 teas vanilla sugar or essence
little grated lemon rind or a touch of essence

(for two larger cakes, use 500gr of the first three ingredients and then 9 or 10 eggs and follow the recipe as usual)

These cakes have a tendency to fall in the middle, so Iuse ring cake tins.

Preheat oven to 180C (350F).

Cream butter and sugar.
Add eggs one by one and mix till fluffy.
Fold in sifted flour, vanilla and lemon.
Put in greased and bottom lined tin.
Bake for 1/2hr or until firm.

OR.....

You can do as I do and just put it all in the Kenwood Chef, mix and put in the baking pans. I also use raw sugar, it is up to you.

I mix until combined and put into cake tins. My family prefer the heavier textured cake to a lighter smooth one.

Ice is you wish, mine prefer no icing.

Lovely with a bit of cream.

This is a definite favourite in our family.

DUTCH APPLE PIE

Preheat oven to 180C (350F)

Ingredients:

Dough:

2 cups Self Raising Flour
1 cup Plain Flour
1 cup Sugar
250gr (8oz) chilled butter
2 Eggs

Filling:

1 can Pie Apple
3 Granny Smith Apples
1 cup mixed fruit
1 teas vanilla sugar or essence
1 tabs sugar
1 teas cinnamon
1 can crushed pineapple (425gr)

Method:

Mix dough ingredients with chopped butter until it forms a ball. I put it all in my Kenwood Chef/Thermomix and let it knead until it all forms a ball around the beaters.

It will be a bit sticky and this is preferred.

I divide the dough into half. Each half I then cut into 2/3 and 1/3. This might sound confusing. What I mean is that the mixture makes two pies. So for each half, you need to put 1/3 aside to use as the topping for the pie. Have some flour on hand to dust hands and fingers if the dough is sticky. (You can also make some extra dough if you want to the pie to be a bit higher)

Grease each pie plate well and using your fingers, press the (2/3) dough into the bottom and sides of the plate. You can roll out the dough but you will need to do this between two sheets of cling wrap as the dough is too sticky for a rolling pin and by adding more flour changes the flavour of the dough.

Filling:

Put all filling ingredients into a bowl and lightly mix.

Put evenly into the two pie crusts.

(If you do not like pineapple, leave out and instead buy the bigger (825gr) can of pie apple and use that instead to make up the missing bulk of the pineapple. Also we tend to use either currants or sultanas instead of the mixed fruit as my kids are not keen on the mixed peel. This recipe came from the Dutch side of the family)


For the topping, you can either break pieces off the (1/3) dough off and roll between your hands and place in criss-cross fashion over the top of your pie. I just tend to break off small pieces, roll it into a ball and then press it out thin with my fingers into small circles and place around the top of the pie, a bit like a patchwork to enclose the whole top of the pie. Therefore if the pie is a little juicy, it does not spill out when you turn the pie out. (You can serve the pie in the pan. Also, use a springform pan helps with removing the pie)

You can brush milk over the top of the pies if you wish. I just sprinkle them with cinnamon sugar.

Place in the oven for 30mins or until nicely golden.

Serve with whipped cream, ice cream or custard.

This is a family favourite!!!!