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!