Red Pepper and Feta Tart

• 2 sheets ready rolled putt pastry
• 2 egg lightly beaten
• 3/4 cup cream
• 150 grams crumbled feta
• 1/4 cup chopped fresh herbs
• 100 grams chargrilled pepper

1. Preheat oven to 200 degrees Celsius
2. Cut pastry to fit 4 individual flan tins
3. Beat egg and cream
4. Stir in feta, herbs and pepper
5. Bake for about 20 minutes until set and pastry is golden

Nougat Truffles

• 1 tsp butter
• 2 tbsp crean
• 180 grams white chocolate chopped
• 1/4 cup toasted, slivered almonds
• 75 grams chopped nougat
• 250 grams white chocolate

1. Melt butter, cream and first measure of chocolate together
2. Stir in almonds and nougat
3. Let cool and roll into balls
4. Melt second measure of white chocolate
5. Dip balls in melted chocolate to cover and leave in a cool place to set

Blueberry Cheesecake Cupcakes

• 100 grams softened butter
• 50 grams cream cheese
• 3/4 cup sugar
• 2 eggs
• 1 tsp lemon zest
• 1 cup flour
• 1 tsp baking powder
• 2 tbsp warm milk
• 3/4 cup blueberries
• 50 grams butter
• 100 grams cream cheese
• 1 1/2 cups icing sugar
• 1 tsp lemon zest

1. Cream butter, cream cheese and sugar
2. Add eggs and lemon zest
3. Add flour, baking powder and milk
4. Stir in blueberries
5. Bake for 17 minutes at 190 degrees Celsius
6. Let cool
7. Beat icing ingredients together and ice

Banoffee Pies

• 400 grams ready make sweet shortcrust pastry
• 100 grams butter
• 70 grams brown sugar
• 4 Tbsp milk
• 400 grams sweetened condensed milk
• 4 bananas
• 300 ml cream whipped
• grated white chocolate

1. Preheat over to 190 degrees Celsius
2. Roll out pastry to line loose based flan dish (or individual dishes)
3. Bake blind for 15 minutes until cooked
4. Cool, remove from pan and set aside
5. Melt butter and sugar and heat gently until butter is melted and sugar dissolved
6. Bring to boil and simmer for 1 minute
7. Remove from heat and add milk and condensed milk
8. Gently simmer for 5 - 6 minutes until thick and golden brown. Cool
9. Slice bananas over pastry base
10. Pour caramel mixture over 
11. Spread over whipped cream and top with grated chocolate and pecans if desired

Pumpkin and Feta Sala

• 500 grams pumpkin, peeled and chopped into 1 cm pieces
• 1 tsp ground cumin
• 2 tbsp olive oil
• 2 red peppers
• 1 red onion
• 70 grams baby spinach leaves
• 200 grams feta diced
• 1/4  - 1/2 cup honey (according to taste) 
• 1/4 cup balsamic vinegar
• 3/4 cup olive oil
• salt and pepper to taste

1. Preheat oven to 190 degrees Celsius
2. Toss pumpkin with olive oil and place into roasting pan
3. Roast until soft and cool
4. Roast red peppers till skins split and peel and dice
5. Combine pumpkin with red pepper, onion, spinach and feta
6. Whisk together honey, vinegar, second measure of olive oil
7. Toss the salad with the dressing

Feta and Herb Roulade

• 100 grams flour
• 100 grams butter
• 450 ml milk
• 100 grams grated parmesan
• 8 eggs, separated
• 200 grams feta
• 2 tbsp chopped chives
• 2 tbsp chopped parsley
• 2 tbsp chopped tarragon
• 2 tbsp chopped chervil

1. Line a sponge roll tin with baking paper and spray lightly with cooking oil or butter
2. Melt butter and add flour to make roux (when it starts coming away from the sides
3. Whisk in warm milk and cook, stirring gently for 5 minutes
4. Fold in half the parmesan and season with salt and pepper
5. Cool slightly and add in yolks - mix well
6. Whisk egg whites with a pinch of salt till just stiff
7. Fold in cheese sauce
8. Pour mixture into tin and spread out evenly
9. Bake at 190 degrees Celsius until puffy and golden
10. Place large rectangle on bench and sprinkle with parmesan
11. Turn the roulade out onto the paper and peel lining paper off
12. Mix feta and herbs to make filling
13. Spread filling over and roll using the baking paper to support
14. Serve while still warm

Chocolate and Honey Pinwheels

• 150 grams butter
• 3/4 cup sugar
• 2 eggs
• 2 tsp vanilla essence
• 2 3/4 cup flour
• 1 tbsp cocoa
• 1 tbsp honey

1. Cream butter and sugar
2. Add eggs one at a time
3. Mix in vanilla and flour
4. Divid dough into half; add cocoa to one half and honey to the other half and mix in well.
5. Roll out chocolate mixture on baking paper to about 34 x 24 cm
6. Dot honey mixture on the top and spread to cover
7. Start from long edge and roll up to form a log
8. Wrap in the baking paper and put in fridge for an hour
9. Slice about 6 mm thick and bake 10 - 12 minutes in a medium oven