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.