Red Pepper and Feta Tart

• 2 sheets ready rolled putt pastry
• 2 egg lightly beaten
• 3/4 cup cream
• 150 grams crumbled feta
• 1/4 cup chopped fresh herbs
• 100 grams chargrilled pepper

1. Preheat oven to 200 degrees Celsius
2. Cut pastry to fit 4 individual flan tins
3. Beat egg and cream
4. Stir in feta, herbs and pepper
5. Bake for about 20 minutes until set and pastry is golden

Nougat Truffles

• 1 tsp butter
• 2 tbsp crean
• 180 grams white chocolate chopped
• 1/4 cup toasted, slivered almonds
• 75 grams chopped nougat
• 250 grams white chocolate

1. Melt butter, cream and first measure of chocolate together
2. Stir in almonds and nougat
3. Let cool and roll into balls
4. Melt second measure of white chocolate
5. Dip balls in melted chocolate to cover and leave in a cool place to set

Blueberry Cheesecake Cupcakes

• 100 grams softened butter
• 50 grams cream cheese
• 3/4 cup sugar
• 2 eggs
• 1 tsp lemon zest
• 1 cup flour
• 1 tsp baking powder
• 2 tbsp warm milk
• 3/4 cup blueberries
• 50 grams butter
• 100 grams cream cheese
• 1 1/2 cups icing sugar
• 1 tsp lemon zest

1. Cream butter, cream cheese and sugar
2. Add eggs and lemon zest
3. Add flour, baking powder and milk
4. Stir in blueberries
5. Bake for 17 minutes at 190 degrees Celsius
6. Let cool
7. Beat icing ingredients together and ice

Banoffee Pies

• 400 grams ready make sweet shortcrust pastry
• 100 grams butter
• 70 grams brown sugar
• 4 Tbsp milk
• 400 grams sweetened condensed milk
• 4 bananas
• 300 ml cream whipped
• grated white chocolate

1. Preheat over to 190 degrees Celsius
2. Roll out pastry to line loose based flan dish (or individual dishes)
3. Bake blind for 15 minutes until cooked
4. Cool, remove from pan and set aside
5. Melt butter and sugar and heat gently until butter is melted and sugar dissolved
6. Bring to boil and simmer for 1 minute
7. Remove from heat and add milk and condensed milk
8. Gently simmer for 5 - 6 minutes until thick and golden brown. Cool
9. Slice bananas over pastry base
10. Pour caramel mixture over 
11. Spread over whipped cream and top with grated chocolate and pecans if desired

Pumpkin and Feta Sala

• 500 grams pumpkin, peeled and chopped into 1 cm pieces
• 1 tsp ground cumin
• 2 tbsp olive oil
• 2 red peppers
• 1 red onion
• 70 grams baby spinach leaves
• 200 grams feta diced
• 1/4  - 1/2 cup honey (according to taste) 
• 1/4 cup balsamic vinegar
• 3/4 cup olive oil
• salt and pepper to taste

1. Preheat oven to 190 degrees Celsius
2. Toss pumpkin with olive oil and place into roasting pan
3. Roast until soft and cool
4. Roast red peppers till skins split and peel and dice
5. Combine pumpkin with red pepper, onion, spinach and feta
6. Whisk together honey, vinegar, second measure of olive oil
7. Toss the salad with the dressing

Feta and Herb Roulade

• 100 grams flour
• 100 grams butter
• 450 ml milk
• 100 grams grated parmesan
• 8 eggs, separated
• 200 grams feta
• 2 tbsp chopped chives
• 2 tbsp chopped parsley
• 2 tbsp chopped tarragon
• 2 tbsp chopped chervil

1. Line a sponge roll tin with baking paper and spray lightly with cooking oil or butter
2. Melt butter and add flour to make roux (when it starts coming away from the sides
3. Whisk in warm milk and cook, stirring gently for 5 minutes
4. Fold in half the parmesan and season with salt and pepper
5. Cool slightly and add in yolks - mix well
6. Whisk egg whites with a pinch of salt till just stiff
7. Fold in cheese sauce
8. Pour mixture into tin and spread out evenly
9. Bake at 190 degrees Celsius until puffy and golden
10. Place large rectangle on bench and sprinkle with parmesan
11. Turn the roulade out onto the paper and peel lining paper off
12. Mix feta and herbs to make filling
13. Spread filling over and roll using the baking paper to support
14. Serve while still warm

Chocolate and Honey Pinwheels

• 150 grams butter
• 3/4 cup sugar
• 2 eggs
• 2 tsp vanilla essence
• 2 3/4 cup flour
• 1 tbsp cocoa
• 1 tbsp honey

1. Cream butter and sugar
2. Add eggs one at a time
3. Mix in vanilla and flour
4. Divid dough into half; add cocoa to one half and honey to the other half and mix in well.
5. Roll out chocolate mixture on baking paper to about 34 x 24 cm
6. Dot honey mixture on the top and spread to cover
7. Start from long edge and roll up to form a log
8. Wrap in the baking paper and put in fridge for an hour
9. Slice about 6 mm thick and bake 10 - 12 minutes in a medium oven

Anything Quiche

This is a quick and easy way to use up bits of excess vegetables or cheese.

• 3 - 4 cups of vegetables
• 1/2 an onion
• 1/2 cup grated or chopped cheese (any kind - use up the leftovers)
• 1/2 cup milk
• 1 tsp mixed herbs
• 4 eggs
• 1 sheet ready rolled pastry

1. Place pastry in a quiche dish
2. Put vegetables and cheese in the dish
3. Mix together cheese, milk, herbs and eggs
4. Pour over the vegetables
5. Bake at 200 Celsius for 45 minutes just below half-way in the oven (this makes sure the bse is cooked).

Cookies in a Mason Jar - Great for Christmas Presents

• 1 1/2 cup flour 
• 1 1/2 tsp baking powder 
• 1/2 tsp salt
• 3/4 cup brown sugar
• 3/4 cup white sugar
• 1 cup rolled oats
• 3/4 cup white chocolate buttons
• 3/4 cup dark chocolate buttons
• 3/4 cup milk chocolate buttons

1. Put all the ingredients in the mason jar (or other attractive glass jar) in the order listed. 
2. Tie with attractive ribbon and print the below recipe. 

Vegan Christmas Cake

• 4 apples peeled, cored and chopped
• 3/4 cup water
• 1/4 cup sugar
• 500 grams flour
• 400 grams sugar
•  4 tbsp cocoa
• 4 tsp mixed spice
• 170 ml vegetable oil
• 1 kg dried mixed fruit
• 200 grams chopped brazil and/or hazel nuts

1. Combine apples, water and sugar in a pot and cook for 20 minutes until soft. Mash so they are like apple sauce.
2. Sieve dry ingredients into a large bowl. Add remaining ingredients and apple sauce mixture. 
3. Stir well.
4. Place into paper lined baking tins and cook at 150 degrees Celsius for about 70 minutes until a skewer inserted into the middle of the cake comes out clean. 

Vegetarian Stuffed Peppers

• 2 tbsp olive oil
• 2 tbsp sunflower seeds
• 2 tbsp pumpkin seeds
• 1 onion chopped finely
• 170 grams long grain rice
• 2 crushed garlic cloves
• 430 ml vegetable stock
• 2 tomatoes chopped finely
• 100 grams feta cheese
• 100 grams cheddar cheese
• large handful of parsley chopped
• 4 peppers
• tin foil

1. Heat olive oil in a frypan and add seeds and onion. Fry gently until seeds are golden.
2. Add rice and garlic and fry for 2 minutes until grains of rice are glossy.
3. Add stock, cover, bring to boil then simmer for 10 minutes.
4. Add tomatoes, cheese and peppers.
5. Cut the top off the peppers and remove seeds.
6. Stuff with the rice mixture and wrap tightly in tinfoil.
7. Bake in a medium oven for 40 minutes.

Beetroot Relish

This makes a great Christmas present with the vibrant red-purple colour.

• 1 kg fresh beetroot
• 700 grams finely chopped onions
• 2 tsp ground allspice
• 1 tbsp salt
• 2 1/2 cups white sugar
• 500 ml malt vinegar
• 2 Tbsp cornflour

1. Put washed beetroot into a pot and bring to boil
2. Boil for about 45 minutes until tender
3. Skin and chop finely in a food processor
4. Return to pot with onions, spice, salt, sugar and 450 ml vinegar
5. Boil for 30 minutes
6. Mix the cornflour with remaining malt vinegar
7. Add gradually while stirring
8. Simmer for 10 minutes until thickened
9. Put into clean jars

Brown Rice, RIce Pudding

• 1 1/2 cups water
• 3/4 cup uncooked brown rice
• 1 1/2 cups milk
• 1/3 cup sugar
• 3/4 cup milk
• 1 egg
• 1 tsp vanilla essence

1. Put rice and water in pan over high heat and bring to boil.
2. Simmer for 45 minutes until tender.
3. Mix cooked rice, 1 1/2 cups milk and sugar and cook over medium heat for 15-20 minutes until creamy.
4. Mix egg and 3/4 cup milk and add. 
5. Cook 5 minutes stirring all the time.
6. Add vanilla essence and stir in.

Easy Pumpkin and Chickpea Curry

• 3 cups diced pumpkin
• 2 onions chopped
• 1 tbsp olive oil
• 2 tins Indian flavoured tomatoes
• 2 cups chickpeas cooked and drained
• 300 ml light coconut cream

1. Cook pumpkin in microwave until just tender
2. Fry onion lightly until tender
3. Add pumpkin, chickpeas, tomatoes and cream
4. Heat through
5. Serve with rice and garnish with corriander

Chocolate Truffle Cake (huge)

• 5 egg yolks
• 50 grams sugar
• 3 egg whites
• 30 grams sugar
• 40 grams flour
• 15 grams cocoa powder
• rum (optional)
• 200 mls cream
• 200 grams butter
• 400 grams chocolate
• 50 ml rum
• 700 ml cream (whipped)
• 150 grams chocolate
• 120 ml cream
• 30 grams butter

1. Beat yolks and sugar till light and fluffy
2. Beat whites with sugar
3. Fold all mixtures together
4. Bake in large oblong or square tin at 230 degrees till cooked - 5-10 minutes
5. Brush cooled cake with run if desired
6. Bring cream and butter to boil and add chocolate
7. Stir till smooth
8. Stir in run and allow to cool slightly -  to room temperature
9. Add 1/4 of whipped cream and gently fold through.
10. Pour back into remaining cream and amalgamate
11. Pour onto sponge base and chill well
12. Bring cream to boil with butter and stir in chocolate till smooth
13. Cool slightly and pour over the truffle mix
14. Chill well and cut with warm knife

Banoffee Ice Cream and Toffee Sauce

• 2 cups cream
• 1/2 cup brown sugar
• 2 cups plain yoghurt
• 3 large pananas sliced
• 1/4 cup lemon juice
• 1 cup pre-made custard
• 100 grams jersey caramels
• additional 100 grams jersey caramels
• 1 cups cream
• 1/2 cup plain yoghurt

1. Lightly whip cream and brown sugar
2. Add yoghurt
3. Put bananas and lemon juice in food processor and process until smooth
4. Add custard and process till blended
5. Stir in whipped cream
6. Melt first measure of caramels in a microwave and stir in about half a cup of the cream mixture
7. Add to the rest of the mixture and blend
8. Pour into an 8-cup ring container and freeze
9. Serve with toffee sauce
10. To make toffee sauce - melt second measure of caramels and cream in microwave on 100% power for 1 minutes. Cool and stir in yoghurt

Golden Syrup Dumplings

• 1 cup self-raising flour
• 40 grams butter
• 1/3 cup milk
• (chocolate - optional)
• 1 1/2 cups water
• 2 tbsp golden syrup
• 20 grams butter
• 1/2 cup sugar

1. Process flour, butter and milk until a firm dough
2. Roll into balls (if you want you can hide a square of chocolate in each ball)
3. Place in baking pan
4. Bring water, golden syrup, butter and sugar to boil in a pan
5. Bake in oven for 20-30 minutes (in the top half of the oven)
6. Serve with ice cream or cream

Mango Cheesecake

• 1 pkt plain biscuits crushed
• 125 grams butter melted
• 1 tsp ground nutmeg
• 750 grams cream cheese
• 1 cup sugar
• 3 eggs
• 1 tsp vanilla essence
• 2 440 grams can mango

1. Mix biscuits, butter and nutmeg
2. Press into bottom of a 20cm lined springform tin
3. Chill
4. Process cream cheese, sugar, eggs and vanilla essence
5. Pour half of the mixture onto the crumbs
6. Spread mango slices over
7. Cover with remaining cream cheese mixture
8. Bake 160 degrees for 60 minutes. Turn off over and leave for another 30 minutes
9. Chill in refrigerator overnight. 

Courgette and Tomato Pesto Flan

• 2 sheets pre-rolled short pastry
• 4 summer tomatoes
• 3 spring onions trimmed
• 1 courgette sliced
• 3 eggs
• 3/4 cup cream
• 2 tbsp pesto
• 2 tbsp parmesan cheese

1. Heat oven with a baking tray in (the hot baking tray helps cook the base of the flan)
2. Roll pastry and line bottom and sides of flan dish
3. Blanch, peel and slice tomatoes
4. Arrange vegetables in flan dish
5. Beat eggs, cream and pesto
6. Season with pesto and sprinkle with cheese
7. Bake at 200 degrees Celsius for 20-30 minutes

Berry Sorbet

• 2 tsp gelatine
• 2 tbsp hot water
• 400 grams sweetened condensed milk
• 375 can light evaporated milk
• 2 tbsp lemon juice
• 2 cups fresh or frozen berries
•  3 egg whites

1. Dissolve gelatine in hot water
2. Milk condensed milk and evaporated milk together with gelatine.
3. Chill for 2 hours
4. Beat until thick and add lemon juice and berries. Beat to crush berries
5. Beat egg whites until firm peaks
6. Fold into fruit mixture
7. Cover and freeze

Chocolate Fudge Meringue Cake with Fresh Strawberry Sauce

• 300 ml crean
• 250 grams chopped chocolate
• 3 egg yolks
• 3 egg whites
• 1 cup castor sugar
• 1/2 tsp vanilla essence
• 1 tsp malt vinegar
• 2 tsp cornflour
• 300 ml crean whipped
•  2 punnets sliced strawberries
• 1 tsp lemon juice
• 2 tbsp strawberry jam
• extra strawberries for garnish

1. Heat cream until just about to boil
2. Blend egg yolks and chocolate in a food processor
3. Add hot cream and blend until smooth.
4. Chill in fridge
5. Beat egg whites until soft peaks
6. Gradually add sugar
7. Blend in vanilla, vinegar and cornflour
8. Using a 20cm springform tin as a guide draw three circles on baking paper
9. Spread meringue between the 3 circles
10. Bake 120 degrees Celsius for 1 hour
11. Let dry and cool
12. To assemble line the base of the tin with baking paper
13. Spray sides with oil and line with a long strip of paper
14. Push in first disc of meringue
15. Pour of half the chocolate sauce, a layer of strawberries and some whipped cream
16. Repeat for the second layer
17. Finish with the last meringue disc
18. Combine remaining 2 cups of strawberries with jam and lemon juice and process until smooth
19. Wrap cake and chill for 24 hours and serve with the sauce

Easy Yoghurt Ice Cream

• 1 can sweetened condensed milk
• 1 cup yoghurt
• 1 cup cream
• 1 cup fruit or fruit sauce

1. Mix condensed milk and yoghurt
2. Whip cream lightly and fold in
3. Freeze in a shallow tray until mushy
4. Beat again until doubled in volume
5. Stir in fruit
6. Freeze
7. Place in refrigerator 30 minutes before serving to soften

Blueberry Sour Cream Cake

• 125 grams softened butter
• 1 egg
• 1/2 cup sugar
• 1 1/2 cups flour
• 1 1/2 tsp baking powder
• 3 cups blueberries
• 2 cups sour cream
• 2 egg yolks
• 1/2 cup sugar
• 1 tsp vanilla

1. Combine butter, egg, sugar, flour and baking powder and spread into a tim.
2. Spread blueberries over base
3. Combine sour crea, egg yolks, sugar and vanilla and pour over the berries. 
4. Bake at 180 degrees celsius for abou an hour - until custard topping is firm

Ginger semifreddo

• 1 egg
• 4 egg yolks
• 1/2 cup honey
• 1 1/2 tbsp finely chopped fresh ginger
• 1 1/3 (330 ml) cups cream
• 2-3 nuggets preserved stem ginger in syrup

1. Heat egg yolks, honey and ginger over a bowl of simmering water and whisk until pale and thick
2. Beat cream till soft peaks
3. Fold cream into honey mixture
4. Line a pan with plastic wrap and place into this, covering with plastic wrap and placing into freezer
5. Let set overnight
6. Cut into slices to serve and top with ginger and syrup - warning this will melt quickly

Coffee caramel muffins

• 2 1/2 cups self-raising flour
• 3/4 cup brown sugar
• 2 tsp coffee with 1 cup milk
• 3/4 cup canola oil
• 1 tsp vanilla essence
• 1 egg
• 150 grams Caramello chocolate chopped
• 50 grams cream cheese
• 25 grams butter
•  1 1/2 cups icing sugar
• 1 1/2 tbsp strong cold coffee
• extra caramello chocolate

1. Mix sugar and flour - make well in centre
2. Mix wet ingredients and stir into dry
3. Fold in chocolate
4. Bake moderate oven 20 minutes
5. Beat together cream cheese, butter, icing sugar and coffee to make the topping
6. Ice and decorate with chopped Caramello

Baked Feta

• 455 grams feta slices
• 3 garlic cloves crushed
• 1 tsp olive oil
• 1 sliced onion
• 4 large tomatoes

1. Slice tomatoes
2. Crush garlic
3. Place slices of tomato in baking dish, cover with onion, feta, more tomato then sprinkle with garlic and ground pepper
4. Bake in a moderate over for 20 minutes
5. Serve with crusty bread for dipping

Roasted pumpkin and carrot soup

• 1 kg pumpkin pieces tossed in olive oil and roasted
• 800 grams carrots tossed in olive oil and roasted
• 2 onions
• 2 tbsp olive oil
• 2 tsp garlic
• 1 tbsp mustard seeds
• 2 tsp ground corriander
• 1 tsp ground cumin
• 1 tsp ground tumeric
• 1/2 tsp ground cardamom
• 1/2 tsp chilli powder
• 4 cups vegetable stock
•  2 cups water

1. Fry onion and garlic in olive oil
2. Add spices and cook 2 minutes
3. Add pumpkin, carrot, stock and water
4. Bring to boil, simmer 15 minutes
5. Blend

Mango Mousse with Passionfruit Jelly

• 1 large mango (250 grams)
• 2 tbs icing sugar
• 1/2 cup low fat yoghurt
• 2 tsp gelatine
• 2 tbs water
• 2 egg whites
• 1/2 cup fresh passionfruit
• 1/2 cup water
• 2 tbs sugar
• 1 tsp gelatine
• 1 tbsp water

1. Blend mango, icing sugar and yoghurt till smooth
2. Sprinkle gelatine over water
3. Warm to dissolve and stir into mango mixture
4. Beat egg whites till soft peaks and fold in
5. Refrigerate till set
6. Stir pulp, water and sugar over heat till sugar dissolved
7. Sprinkle gelatine over water till dissolved
8. Stir into passionfruit mixture
9. Refrigerate until set

White Christmas Bites

• 250 grams copha
• 2 cups rice bubbles
• 1 cup dried coconut
• 1 cup icing sugar
• 1 cup milk powder
• 1 cup red and green snakes chopped

1. Melt copha
2. Add rest of ingredients and chill till set and cut

Macadamia nut and white chocolate biscuits

• 200 grams softened butter
• 1 cup sugar
• 2 eggs
•  1 tsp vanilla essence
• 3 cups flour
• 2 tsp baking powder
• 100 grams chopped white chocolate
• 1/3 cup chopped macadamia nuts

1. Cream butter and sugar
2. Add eggs
3. Beat in essence
4. Sift flour and baking powder in and stir along with chocolate and nuts
5. Roll into balls and flatten
6. Bake 180 degrees Celsius for 15 minutes

Birdseed Slice

• 1 cup sesame seeds
• 1 cup pumpkin seeds
• 1 cup coconut
• 1 cup chopped brazil nuts
• 250 grams gingernut biscuits - crumbed
• 1/2 cup chopped dried apricots
• 1 tsp ginger
• 125 grams butter
• 1/2 cup sweetened condensed milk

1. Brown nuts and seeds in a frypan - stir over low heat 5 minutes
2. Melt butter and condensed milk together
3. Mix all and press into a slice tin
4. Cut when cold

Jelly Whip

• 150 m can evaporated milk chilled
• 1 cup boiling water
• 1 packet jelly crystals

1. Dissolve jelly in water
2. Let cool till partially set
3. Beat chilled evaporated milk till fluffy
4. Add jelly mixture and beat until thick
5. Let set in fridge

Pistachio white chocolate biscuits

• 1 egg
• 1/2 cup light olive oil
• 1 cup brown sugar
• 1 cup flour
• 1/2 cup self-raising flour
• 3/4 cup pistachio kernels chopped
• 200 grams white chocolate chopped
• 50 grams white chocolate melted

1. Beat egg, oil and sugar until thick and pale
2. Sift in flours
3. Add pistachio and chocolate
4. Mix
5. Roll into balls, flatten with a fork and bake 12-15 minutes in moderate oven
6. When cool drizzle over melted chocolate

Greek coconut cake

• 250 grams softened butter
• 2 cups caster sugar
• 9 eggs
• 4 cups finely desiccated coconut
• 2 3/4 cups self-raising flour
• 1 cup caster sugar
• 1 cup water
• juice of 5 lemons and zest of one
• 3/4 cup brown sugar
• 1 cup cream
• 1 cup large thread coconut

1. Cream butter and  first measure of sugar
2. Lightly beat eggs
3. Add eggs, coconut and flour alternately to the creamed mixture in 5 batches staring with egg and finishing with flour to prevent curdling
4. Bake 2 hours at 150 degrees
5. When cake is nearly cooked bring second measure of sugar, water and lemon to boil. Stir to dissolve sugar. Remove from heat and strain into a jug
6. Heat sugar and cream together (do not boil). Add coconut
7. Remove cake from over and prick all over
8. Pour syrup over
9. Spread over topping
10. Bake 180 degrees celsius for 20 minutes (maybe place a tin underneath as it can drip)
11. Cool for 30 minutes before removing from tin - serve with Greek yoghurt

Mandy's Apple Muffins

• 2 cups flour
• 1 tsp cinnamon
• 2 tsp baking soda
• 100 grams melted butter
• 2 eggs
• 2 tsp vanilla essence
• 4 apples pealed and grated
• 1 cup brown sugar
• 3/4 cup chocolate bits

1. Mix together apple and brown sugar
2. Melt butter and add vanilla and eggs. 
3. Beat lightly and add to apple mixture
4. Sift dry ingredient into mixture
5. Lightly mix in chocolate
6. Bake 20-30 minutes 160 degrees Celsius

Raspberry and White Chocolate Cheesecake

• 200 grams plain biscuits crushed
• 90 grams melted butter
• 150 grams white chocolate drops
• 500 grams cream cheese
• 150 grams sour cream
• 2 tsp vanilla essence
• 1/2 cup sugar
•  4 eggs
• 250 grams frozen or fresh raspberries

1. Mix biscuits and butter and press into bottom of tim
2. Process chocolate, cream cheese, essence, sour cream, sugar and eggs until well blended
3. Pour half the mixture over the prepared base
4. Place in the raspberries
5. Cover with rest of mixture
6. Bake 1 hour at 150 degrees Celsius then turn over off and let sit in over to set

Easy Peasy Ice cream

• 2 eggs (separated)
• 1/2 cup sugar
• 1 tbsp warm water
• 300 m cream

1. Beat egg whites until starting to stiffen
2. Gradually add 1/4 cup sugar and beat again
3. Beat yolks and warm water until frothy
4. Add 1/4 cup sugar and beat until thick
5. Beat cream till thick but soft
6. Stir everything together
7. Can add essences, fruit, lollies etc.

Chocolate Caramel Pecan Slice

• 125 grams melted butter
• 1/2 cup brown sugar
• 1 egg beaten
• 1 tsp vanilla essence
• 1 1/2 cups flour
• 1 tsp baking powder
• 2 tbsp cocoa
• 380 grams caramel condensed milk
• 2 cups chocolate buttons
• 1 cup pecans

1. In a bowl stir butter, sugar, egg and essence
2. Add flour, baking powder and cocoa and mix
3. Press into prepared tin
4. Bake 180 degrees Celsius for 10 minutes
5. Place condensed milk and chocolate in pan and melt
6. Spread over based and sprinkle with nuts
7. Bake 25 minutes

Russian Fudge

• 3 1/2 cups sugr
• 125 grams butter
• 3 Tbsp golden syrup
• 1/2 cup milk
• 200 grams sweetened condensed milk
• 2 tsp vanilla essence

1. Place all ingredients in a saucepan and warm until sugar has dissolved.
2. Bring to a gentle boil and cool 15-20 minutes until soft ball stage is reached (120 degrees)
3. Remove from heat, add vanilla
4. Beat until creamy and thick
5. Spread into pan and score top 
6. Cut when cold

Sherbert

• 1 tsp citric acid
• 1 tsp tartaric acid
• 1 cup icing sugar
• 1 tsp baking soda
• 2 tbsp powdered cordial

1. Grind all together with the back of a spoon
2. Store in a dry container

Curried cashew and carrot soup

• 1 tbsp butter
• 2 tbsp curry powder
• 2 onions chopped
• 500 grams carrots chopped
• 3 cups vegetable stock
• 100 grams roast cashews

1. Melt butter and cook curry powder and onions
2. Add carrots and stock and simmer until tender
3. Add cashews and brown cashews
4. Process with food processor until desired thicknesses
5. Serve with chopped coriander

Chocolate Caramel Mud Cake

• 250 grams butter chopped
• 2 cups sugar
• 1 cup milk
• 200 grams Caramello chocolate
• 1 1/2 cup flour
• 1/2 cup self-raising flour
• 2 eggs, lightly beaten
• 1/2 cup cream
• 240 grams white chocolate

1. Melt butter, sugar, milk and 3/4 of the chocolate together.
2. Cool for 15 minutes
3. Whisk in flour and eggs.
4. Chop remaining chocolate and scatter over cake batter
5. Cook in slow over for about 2 hours
6. Cool
7. Combine crean and white chocolate and melt until smooth
8. Cool till thickened and spread over top of cake.

Fabulous Fudge (caramel or chocolate)

• 400 grams can sweetened condensed milk
• 1 cup firmly packed brown sugar
• 125 grams butter
• 50 ml liquid glucose (or corn syrup)
• 25 ml golden syrup
• 200 grams white or dark chocolate
• 1 tsp vanilla

1. Place all ingredients except chocolate and vanilla in large saucepan and still till butter melts and sugar dissolves. Bring to soft boil stage (116 degrees Celsius) and boil gently (stirring often) until it becomes thick and changes colour to dark caramel brown - about 6 minutes.
2. Stir in chocolate and vvanilla.
3. Place in tin lined with baking paper. 
4. Cool and cut into squares.