- 1 3/4 cups flour
- 2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/2 cup chopped pecans
- 125 grams butter
- 1/2 cup maple syrup
- 1/2 cup milk
- 1 egg
- 2 tbsp sugar
- 1/4 tsp ground cinnamon
- 1/4 cup chopped pecans
- Sift dry ingredients into a bowl
- Stir in first measure of nuts
- Melt butter and maple syrup together
- Beat in milk and egg
- Mix with dry ingredients to just moisten
- Fill muffin tins
- Combine topping and sprinkle over batter
- Bake at 190 degrees Celsius for 15-2 minutes
- 2 cups self-raising flour
- 60 grams melted butter
- 1 egg
- 3/4 cup sugar
- 1 cup milk
- 1 fresh lemon
- 1/4 cup sugar
- Mix butter, egg milk and lemon rind
- Combine with sifted dry ingredients
- Spoon into muffins tins
- Bake at 200 degrees Celsius for 10 minutes
- Heat together lemon juice and sugar till sugar is dissolved
- Spoon over muffins as they come out of the oven
- 6 slices white bread (sandwich sliced)
- 425 grams can asparagus
- 1 cup grated cheese
- 1 tbsp melted butter
- Cut crusts from bread
- Mix cheese and drained asparagus
- Divide mixture among bread slices and roll up on the diagonal
- Place on baking tray, brush with melted butter and grill till golden brown
- 125 grams cream cheese
- 1 tbsp sour cream
- 1 tbsp chopped basil
- 1 tbsp chopped parsley
- (another couple of tbsp of chopped herbs if desired)
- 1 tsp lemon juice
- roasted red pepper (optional)
- Cut a long cucumber into 5 cm rounds
- Hollow out the middle of each round
- Mix the filling ingredients together
- Spoon filling into cucumber rounds
- Top with pieces of red pepper if desired
- 6 potatoes sliced
- 75 grams butter
- 3 Tblsp flour
- 2 tsp mustard
- 2 cups milk
- 1/2 cup grated cheese
- 1/4 grated Parmesan cheese
- 1 tsp paprika
- Cook potatoes for 15 min until tender
- Melt butter, add flour and mustard
- Add milk stirring until thickened
- Stir in cheese
- Place thin layer of sauce on bottom of baking dish
- Cover with overlapping slices of potato
- Continue to layer
- Finish with sauce
- Sprinkle paprika over the top
- Bake 180 degrees Celsius for 40 min till hot and golden
- small pastry cases - vol au vent or filo
- cranberry sauce and jelly
- port wine
- brie cheese
- Chop cheese and soak in a small amount of port wine for 30 minutes
- Fill cases with spoonful of cranberry sauce and place piece of cheese on top
- Bake at 180 degrees Celsius for 10 minutes
- 1 can reduced cream
- 1 pkt onion soup mix
- 1 tsp white wine vinegar
- 1 tsp tomato paste
- 1/2 tsp dried basil
- 1 tblsp chopped parsley
- 1 roasted red pepper finely chopped
- Combine the reduced cream, soup mix, vinegar and paste
- Mix well
- Stir in remaining ingredients
- Cover and chill