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
Cook pumpkin in microwave until just tender
Fry onion lightly until tender
Add pumpkin, chickpeas, tomatoes and cream
Heat through
Serve with rice and garnish with corriander
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
Beat yolks and sugar till light and fluffy
Beat whites with sugar
Fold all mixtures together
Bake in large oblong or square tin at 230 degrees till cooked - 5-10 minutes
Brush cooled cake with run if desired
Bring cream and butter to boil and add chocolate
Stir till smooth
Stir in run and allow to cool slightly - to room temperature
Add 1/4 of whipped cream and gently fold through.
Pour back into remaining cream and amalgamate
Pour onto sponge base and chill well
Bring cream to boil with butter and stir in chocolate till smooth
Cool slightly and pour over the truffle mix
Chill well and cut with warm knife
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
Lightly whip cream and brown sugar
Add yoghurt
Put bananas and lemon juice in food processor and process until smooth
Add custard and process till blended
Stir in whipped cream
Melt first measure of caramels in a microwave and stir in about half a cup of the cream mixture
Add to the rest of the mixture and blend
Pour into an 8-cup ring container and freeze
Serve with toffee sauce
To make toffee sauce - melt second measure of caramels and cream in microwave on 100% power for 1 minutes. Cool and stir in yoghurt
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
Process flour, butter and milk until a firm dough
Roll into balls (if you want you can hide a square of chocolate in each ball)
Place in baking pan
Bring water, golden syrup, butter and sugar to boil in a pan
Bake in oven for 20-30 minutes (in the top half of the oven)
Serve with ice cream or cream
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
Mix biscuits, butter and nutmeg
Press into bottom of a 20cm lined springform tin
Chill
Process cream cheese, sugar, eggs and vanilla essence
Pour half of the mixture onto the crumbs
Spread mango slices over
Cover with remaining cream cheese mixture
Bake 160 degrees for 60 minutes. Turn off over and leave for another 30 minutes
Chill in refrigerator overnight.
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
Heat oven with a baking tray in (the hot baking tray helps cook the base of the flan)
Roll pastry and line bottom and sides of flan dish
Blanch, peel and slice tomatoes
Arrange vegetables in flan dish
Beat eggs, cream and pesto
Season with pesto and sprinkle with cheese
Bake at 200 degrees Celsius for 20-30 minutes
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
Dissolve gelatine in hot water
Milk condensed milk and evaporated milk together with gelatine.
Chill for 2 hours
Beat until thick and add lemon juice and berries. Beat to crush berries
Beat egg whites until firm peaks
Fold into fruit mixture
Cover and freeze
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
Heat cream until just about to boil
Blend egg yolks and chocolate in a food processor
Add hot cream and blend until smooth.
Chill in fridge
Beat egg whites until soft peaks
Gradually add sugar
Blend in vanilla, vinegar and cornflour
Using a 20cm springform tin as a guide draw three circles on baking paper
Spread meringue between the 3 circles
Bake 120 degrees Celsius for 1 hour
Let dry and cool
To assemble line the base of the tin with baking paper
Spray sides with oil and line with a long strip of paper
Push in first disc of meringue
Pour of half the chocolate sauce, a layer of strawberries and some whipped cream
Repeat for the second layer
Finish with the last meringue disc
Combine remaining 2 cups of strawberries with jam and lemon juice and process until smooth
Wrap cake and chill for 24 hours and serve with the sauce
1 can sweetened condensed milk
1 cup yoghurt
1 cup cream
1 cup fruit or fruit sauce
Mix condensed milk and yoghurt
Whip cream lightly and fold in
Freeze in a shallow tray until mushy
Beat again until doubled in volume
Stir in fruit
Freeze
Place in refrigerator 30 minutes before serving to soften
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
Combine butter, egg, sugar, flour and baking powder and spread into a tim.
Spread blueberries over base
Combine sour crea, egg yolks, sugar and vanilla and pour over the berries.
Bake at 180 degrees celsius for abou an hour - until custard topping is firm
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
Heat egg yolks, honey and ginger over a bowl of simmering water and whisk until pale and thick
Beat cream till soft peaks
Fold cream into honey mixture
Line a pan with plastic wrap and place into this, covering with plastic wrap and placing into freezer
Let set overnight
Cut into slices to serve and top with ginger and syrup - warning this will melt quickly
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
Mix sugar and flour - make well in centre
Mix wet ingredients and stir into dry
Fold in chocolate
Bake moderate oven 20 minutes
Beat together cream cheese, butter, icing sugar and coffee to make the topping
Ice and decorate with chopped Caramello
455 grams feta slices
3 garlic cloves crushed
1 tsp olive oil
1 sliced onion
4 large tomatoes
Slice tomatoes
Crush garlic
Place slices of tomato in baking dish, cover with onion, feta, more tomato then sprinkle with garlic and ground pepper
Bake in a moderate over for 20 minutes
Serve with crusty bread for dipping
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
Fry onion and garlic in olive oil
Add spices and cook 2 minutes
Add pumpkin, carrot, stock and water
Bring to boil, simmer 15 minutes
Blend
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
Blend mango, icing sugar and yoghurt till smooth
Sprinkle gelatine over water
Warm to dissolve and stir into mango mixture
Beat egg whites till soft peaks and fold in
Refrigerate till set
Stir pulp, water and sugar over heat till sugar dissolved
Sprinkle gelatine over water till dissolved
Stir into passionfruit mixture
Refrigerate until set
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
Melt copha
Add rest of ingredients and chill till set and cut
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
Cream butter and sugar
Add eggs
Beat in essence
Sift flour and baking powder in and stir along with chocolate and nuts
Roll into balls and flatten
Bake 180 degrees Celsius for 15 minutes
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
Brown nuts and seeds in a frypan - stir over low heat 5 minutes
Melt butter and condensed milk together
Mix all and press into a slice tin
Cut when cold
150 m can evaporated milk chilled
1 cup boiling water
1 packet jelly crystals
Dissolve jelly in water
Let cool till partially set
Beat chilled evaporated milk till fluffy
Add jelly mixture and beat until thick
Let set in fridge
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
Beat egg, oil and sugar until thick and pale
Sift in flours
Add pistachio and chocolate
Mix
Roll into balls, flatten with a fork and bake 12-15 minutes in moderate oven
When cool drizzle over melted chocolate
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
Cream butter and first measure of sugar
Lightly beat eggs
Add eggs, coconut and flour alternately to the creamed mixture in 5 batches staring with egg and finishing with flour to prevent curdling
Bake 2 hours at 150 degrees
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
Heat sugar and cream together (do not boil). Add coconut
Remove cake from over and prick all over
Pour syrup over
Spread over topping
Bake 180 degrees celsius for 20 minutes (maybe place a tin underneath as it can drip)
Cool for 30 minutes before removing from tin - serve with Greek yoghurt
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
Mix together apple and brown sugar
Melt butter and add vanilla and eggs.
Beat lightly and add to apple mixture
Sift dry ingredient into mixture
Lightly mix in chocolate
Bake 20-30 minutes 160 degrees Celsius
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
Mix biscuits and butter and press into bottom of tim
Process chocolate, cream cheese, essence, sour cream, sugar and eggs until well blended
Pour half the mixture over the prepared base
Place in the raspberries
Cover with rest of mixture
Bake 1 hour at 150 degrees Celsius then turn over off and let sit in over to set
2 eggs (separated)
1/2 cup sugar
1 tbsp warm water
300 m cream
Beat egg whites until starting to stiffen
Gradually add 1/4 cup sugar and beat again
Beat yolks and warm water until frothy
Add 1/4 cup sugar and beat until thick
Beat cream till thick but soft
Stir everything together
Can add essences, fruit, lollies etc.
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
In a bowl stir butter, sugar, egg and essence
Add flour, baking powder and cocoa and mix
Press into prepared tin
Bake 180 degrees Celsius for 10 minutes
Place condensed milk and chocolate in pan and melt
Spread over based and sprinkle with nuts
Bake 25 minutes
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
Place all ingredients in a saucepan and warm until sugar has dissolved.
Bring to a gentle boil and cool 15-20 minutes until soft ball stage is reached (120 degrees)
Remove from heat, add vanilla
Beat until creamy and thick
Spread into pan and score top
Cut when cold
1 tsp citric acid
1 tsp tartaric acid
1 cup icing sugar
1 tsp baking soda
2 tbsp powdered cordial
Grind all together with the back of a spoon
Store in a dry container
1 tbsp butter
2 tbsp curry powder
2 onions chopped
500 grams carrots chopped
3 cups vegetable stock
100 grams roast cashews
Melt butter and cook curry powder and onions
Add carrots and stock and simmer until tender
Add cashews and brown cashews
Process with food processor until desired thicknesses
Serve with chopped coriander
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
Melt butter, sugar, milk and 3/4 of the chocolate together.
Cool for 15 minutes
Whisk in flour and eggs.
Chop remaining chocolate and scatter over cake batter
Cook in slow over for about 2 hours
Cool
Combine crean and white chocolate and melt until smooth
Cool till thickened and spread over top of cake.
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
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.
Stir in chocolate and vvanilla.
Place in tin lined with baking paper.
Cool and cut into squares.
