Vegetable self-crusting quiche

• 1 tsp oil
• 2 finely chopped onions
• 2 crushed cloves garlic
• 4 cups cubed vegetables cooked
• 1 cup grated cheese
• 1/2 cup self-raising flour
• 1/2 cup milk
• 3 eggs

1. Fry onion lightly 
2. Put vegetables into a quiche dish
3. Mix remaining ingredients
4. Pour over vegetables
5. Sprinkle additional cheese over the top
6. Bake 200 degrees Celsius for 30 minutes until cooked

Sweet and sour yams

• 500 grams yams
• 2 tbsp butter
• 2 tbsp honey
• 1 tsp ground ginger
• 1 tbsp cider vinegar
• 1/2 tsp salt

1. Combine all ingredients and pour over yams
2. Bake 180 degrees Celsius for 1 hour

Parmesan potatoes

• 6 cups cubed potatoes - lightly cooked
• 2 tbsp olive oil (or margarine olive oil mix)
• 1 tsp crushed garlic
• parmesan cheese to sprinkle

1. Melt oil/margarine
2. Add garlic and potatoes and cook 5 minutes
3. Spread into ovenproof dish
4. Sprinkle with parmesan
5. Cook 15 minutes

Pumpkin Bake

• 1 kg pumpkin peeled and chopped into chunks
• 1 tbsp butter
• 1/4 cup grated cheese
• 2 tbsp sour cream
• 2 tbsp self-raising flour
• 2 eggs
• 1/2 cup grated cheese extra

1. Boil pumpkin and mash with butter
2. Stir in cheese, sour cream and season with salt and pepper
3. Whisk in flour and eggs
4. Spread in baking dish and sprinkle cheese over the top
5. Bake 180 degrees Celsius for 30 minutes 

New Potatoes with Sun-Dried Tomatoes

• 750 grams new potatoes
• 1 tbsp vinegar
• 1 tbsp mustard
• 1/2 cup olive oil
• 2 tbsp finely chopped sun-dried tomatoes

1. Beat dressing ingredients together
2. Cook potatoes until tender
3. Cut into large cubes
4. Pour dressing over while still warm

Honeycomb Chocolate Ice cream

• 1/3 cup sugar
• 3 tbsp golden syrup
• 1 tsp baking soda
• 150 grams chocolate chips
• 300 ml cream
• 3 eggs
• 1/2 cup sugar

1. Grease a baking tray
2. Combine sugar and golden syrup in a pot
3. Stir until sugar dissolves
4. Stir for one minute until golden
5. Stir in baking soda
6. Pour onto baking tray to set
7. Place 1/4 cup of cream and chocolate in heatproof bowl
8. Heat until chocolate is melted
9. Break honeycomb into small pieces
10. Whip remaining cream
11. Whip egg whites
12. Beat yolks and sugar then beat into chocolate
13. Fold in whipped cream into chocolate mixture
14. Fold in egg whites into chocolate mixture
15. Freeze for about 6 hours

Highlander Cheesecake

This was by far my favourite cheesecake recipe from when I was a child ... not so much now but here it is anyway.

• 2 cups biscuit crumbs
• 100 grams butter melted
• 1/4 cup water
• 1 tbsp gelatine
• 250 grams cream cheese
• 1 can Highlander sweetened condensed milk
• 1/4 cup lemon juice
• 2 tsp grated lemon rind

1. Combine biscuit crumbs and melted butter and press into base of lined springform tin
2. Chill
3. Soak gelatine in water for 5 minutes
4. Heat gradually until gelatine dissolves
5. Beat cream cheese and condensed milk
6. Beat in gelatine and lemon juice and rind
7. Pour into crumb case and chill until set