PASTRY - DELICIOUS

INGREDIENTS:

100gr Butter

2.5 tbls milk

1 cup SR Flour

METHOD:

Put the butter and milk in a microwave proof container and melt gently.
Add flour and combine.
Press into your pastry dish, put in the fridge and then later add the filling.
Use this for salmon quiche, it's well liked.
Usually do 1.5 times the recipe depending on the size of the dish.

Bacon & Corn Cob Dip

Ingredients:

2-3 Bacon Rashers
1 onion peeled and sliced
few shallots chopped
440gr can creamed corn
310gr corn kernels
250gr sour cream
1 round cob
1 cup grated tasty cheese
small bunch of chives

Method:

Chop bacon and fry in greased pan for a few minutes.
Add onion and oil if you like.
Fry gently till soft.
Add chopped shallots and cook for a minute longer.
Empty this into a bowl and add creamed corn and drained corn kernels, sour cream and grated cheese.
Mix well then season with fresh cracked black pepper and a tiny pinch of cayenne pepper (not important).
Carefully slice the top from the bread and reserve it for the 'lid'.
Remove the soft bread in the middle of loaf and cut or tear this into chunks.
Warm the corn filling slightly in microwave then put into the bread case.
Put it onto one baking tray and put the chunks of bread and the lid onto another tray.
Bake for approximately 30mins in moderately hot oven or until the filling is bubbling hot and the bread is crunch.
Scatter some chopped chives and serve immediately.

COB LOAF DIP

1 packet Frozen Spinach
300ml Sour Cream
2 sachets Spring Vegetable Soup (4 in a packet)

Defrost spinach and squeeze all water out of it.
Whip soup mix with sour cream using a fork to dissolve it.
Mix the spinach in as well.

Dig out the middle of the cob loaf and fill with soup mix.

Heat in the oven to warm through.

You can toast the lid bits if you want to as well or just leave fresh around the edges of the loaf.

GINGER DATE NUT SLICE - YUM!

Ingredients:

125gr butter
3/4 cup castor sugar
1 egg
1/4 teas vanilla essence

1 cup SR flour (sifted)
1 cup chopped dates
1/2 cup crystallised ginger
1/2 cup walnuts (chopped not too small)

Method:

In a small bowl mix the butter and castor sugar to a cream.
Add the egg and vanilla essence.

In a large bowl, mix with a tablespoon the last 4 ingredients.

Put the first mix (the butter one) into the bowl with the flour and fruit mixture.
Mix together.

Line a flat oblong oven proof tray with baking paper.

Spread the combined mixture evenly over the flat tray.

Bake in a moderate oven 160C fan forced for 20-30mins until light brown.

Slice into squares when cold and ready to serve.  Easy to freeze when it is still all in one piece.

NO FAIL SCONES

1/2 cup Cream - fill to the top with milk
2 cups SR Flour
1 teas baking powder

Mix with a knife and cut into shape.

Cook in a very hot oven for 8 mins no longer.

THAI STYLE BEEF SALAD

Ingredients:

2 tbs peanut oil
800gr rump steak sliced
1 large carrot
1 med red pepper sliced
1 med yellow pepper sliced
1 large red Spanish onion sliced
3 small tomatoes, quartered
1 1/2 cups bean sprouts
125 gr snow pea sprouts

Dressing:

1/3 cup salt reduced soy sauce
2 teas grated lime rind
1/3 cup lime juice
2 tbs fish sauce
2 tbs orange juice
2 cloves garlic crushed
3 small fresh red chillies, seeded and chopped
2 teas sugar
2 teas chopped fresh lemon grass
2 tbs chopped fresh mint

Method:

Heat oil in wok.
Add steak in batches, stir fry till tender.
Combine all dressing ingredients in a screw top jar and shake well.
Pour dressing over cooked steak, cover and refrigerate for 30 mins.
Cut carrot into long, thin strips.
Combine carrot with peppers, onion, tomatoes, both sprouts and steak mixture in a large bowl.
Stir gently.

Serves 6

MANGO CHICKEN SALAD WITH LIME DRESSING

Ingredients:

2 med mangoes
2 med carrots
2 med zucchinis
1 med red pepper
1 med yellow pepper
2 cups bean sprouts
4 green shallots
1/4 cup chopped fresh coriander leaves
4 cups roughly chopped cooked chicken
1 cup unsalted roasted cashews

Lime Dressing

2 tbs mild sweet chilli sauce
2 cloves garlic crushed
2 fresh red chillies, seeded and chopped
1/4 cup lime juice
1 egg yolk
1/2 cup vegetable oil

Method:

Cut cheeks from mangoes as close to seed as possible.
Using tip of a sharp knife make about 4 cuts through flesh, without cutting through skin.
Make another 4 cuts in the opposite direction.
Turn mango cheek inside out, pieces can now be cut away from the skin.
Thinly slice strips of carrot and zucchini. Slice up rest of vegetables.
Just before serving, combine mango with vegetable strips and remaining ingredients in bowl.
Blend or process all lime dressing ingredients until creamy.
Drizzle salad with lime dressing.

Serves 6 to 8.