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.