Spinach and Red Pepper Roulade

• 450 grams spinach
• 40 grams butter
• 5 large eggs separated
• 3 tbsp self-raising flour
• salt and pepper
• parmesan cheese
• 100 grams feta cheese
• 150 grams cream cheese
• 150 grams roasted red pepper drained and finely chopped

1. Line a swiss roll tin with baking paper
2. Wash spinach and remove thick stalks
3. Melt butter and cook spinach for a couple of minutes
4. Squeeze to remove liquid and finely chop
5. When spinach is cool stir in egg yolks and salt and pepper
6. Beat whites and fold in to the mixture
7. Spread in the swiss roll tin and bake at 200 degrees Celsius for 12 - 15 minutes until firm and springy
8. When cooked turn out onto baking paper sprinkled with parmesan cheese. Let cool
9. Mix together drained feta, cream cheese and roasted red pepper
10. Unroll and spread mixture over and re-roll
11. Wrap in the baking paper until read to serve

Ginger Roulade with Mascarpone Cream

• 3 eggs
• 1/2 cup brown sugar
• 1/2 cup flour
• 1 tsp baking powder
• 1 tbsp ground giner
• 1/2 tsp ground cinnamon
• 1 tbsp melted butter
• 200 grams mascarpone
• 100 grams thick plain yoghurt
• 2 tbsp thinly sliced crystallised ginger

1. Line a swiss roll tin with baking paper
2. Beat eggs and sugar for 5 minutes until thick and creamy and tripled in volume
3. Sift dry ingredients over and drizzle melted butter over
4. Carefully fold flour in thoroughly
5. Smooth into the swiss roll tin
6. Bake about 8 minutes at 200 degrees Celsius
7. Leave for 1 minute then turn out onto baking paper
8. Peel off lining paper and roll - leave to cool
9. Whisk mascarpone and yoghurt together and stir in ginger
10. Unroll and line with 2/3 of the cream
11. Roll up again 
12. Serve with mangoes and the rest of the cream

Chocolate Mousse Layer Cake

• 150 grams plain biscuit crumbs
• 1 tbsp cocoa
• 100 grams melted butter
•  3 tbsp cream
• 90 grams dark chocolate buttons
• 1/2 can sweetened condensed milk
• 2 tbsp sugar
• 15 grams butter
• 2 tsp gelatine
• 2 tbsp cold water
• 100 ml cream
• 200 grams milk chocolate buttons
• 150 grams sour cream
• 1 cup cream, whipped

1. Combine biscuit crumbs, cocoa and melted butter and press into the base of a tin lined with plastic wrap. 
2. Chill for 1 hour
3. Heat cream, dark chocolate until melted and smooth and set aside
4. Combine condensed milk, sugar and butter and microwave on medium power until golden
5. Spread caramel over biscuit base and chill 15 minutes
6. Spread dark chocolate over and chill for 30 minutes
7. Sprinkle gelatine over water and stand for 5 minutes
8. Heat cream and chocolate until melted and smooth
9. Add gelatine and stir until dissolved
10. Cool to room temperature
11. Whisk in sour cream until smooth and then fold in whipped cream
12. Score the dark chocolate layer slightly and pour mousse over
13. Chill for 2 - 3 hours or until set

Pistachio and Cranberry Fudge

• 1 can sweetened condensed milk (400 grams)
• 1 cup brown sugar
• 125 grams butter
• 40 ml liquid glucose
• 30 ml golden syrup
• 200 grams white chocolate chopped
• 1/3 cup chopped pistachios
• 1/3 cup dried cranberries

1. Place condensed milk, sugar, butter, glucose and golden syrup in a pan and stir over a low heat
2. Stir for 20 minutes or until mixture has thickened and turned pale brown
3. Stir in chocolate, pistachios, cranberries
4. Pour into a pan lined with baking paper
5. Refrigerate until firm and cut into squares

Minted Pea Soup

• 50 grams butter
• 1 large onion finely diced
• 1 clove garlic squished
• 3 cups frozen minted baby peas
• 2 1/2 cups vegetable stock

1. Melt butter and add onion and garlic and cook
2. Add peas and stock, bring to boil then simmer for 20 minutes
3. Process soup until smooth

Chocolate Fudge (White or Dark)

• 2 1/2 cups caster sugar
• 500 ml cream
• 1 cup chopped chocolate (dark or white)
• 30 grams butter
• 1/2 tbsp liquid glucose
• 3/8 cup sifted cocoa (for the dark fudge only)

1. Line a swiss roll tin with baking paper
2. Place all ingredients in a heavy saucepan and stir well to combine
3. Bring to boil and then reduce heat - without stirring
4. Bring mixture to 114 degrees Celsius or soft ball stage
5. Remove from heat and using an electric beater to beat until thick and forms ribbons when beaters are lifted out of the mixture
6. Pour into fudge tray and leave to set overnight at room temperature
7. Cut into 2cm squares with a sharp knife
8. Keeps for 2 - 3 weeks in an airtight container - don't store in the fridge

Pistachio and Cranberry Christmas Flakes

• 375 grams white chocolate
• 1/4 cup sultanas
• 1/4 cup diced almonds
• 1/2 cup chopped pistachio nuts
• 1/2 cup dried cranberries

1. Line a tray with baking paper
2. Melt chocolate and stir in nuts and fruit
3. Refrigerate until set then break into shards