Mini Banoffee Pies

• ginger kiss biscuits or chocolate chip biscuits
• caramel sweetened condensed milk
• banana - sliced
• cream
• chocolate powder or grated chocolate

1. Crumble the biscuit into the bottom of a wine glass
2. Layer with the caramel then sliced banana and cream
3. Decorate with chocolate

Apple Streusel Cake

• 1 1/2 cups flour
• 2 1/4 tsp baking powder
• 1/2 cup brown sugar
• 1 tsp cinnamon
• 1 egg
• 1/2 cup milk
• 1/4 cup melted butter
• 2 1/2 cups chopped apples
• 1/2 cup sugar
• 1/4 cup flour
• 2 tbsp butter
• 1 tsp cinnamon

1. Mix together first measure of flour, baking powder, first measure of cinnamon and brown sugar.
2. Beat egg and add milk and melted butter.
3. Mix wet and dry ingredients together and stir in chopped apples
4. Spread into a lined and greased tin
5. Mix together second measure of sugar, flour and cinnamon with butter and sprinkle over the top
6. Bake in a medium oven for 30 - 40 minutes until a toothpick inserted in the centre comes out clean.
7. Serve with cream, or ice cream or custard.

Cow Pats

This was one of my favourite recipes as a child. It came from the mother of one of by best friends. I'm not sure why we called them cow pats but we did! I always thought they were a slightly healthier version of truffles or rum balls.

• 4 tbsp butter
• 1/4 cup milk
• 1/2 cup sugar
• 3 tbsp cocoa
• 3/4 cup skim milk powder
• 1/2 cup sultanas
• vanilla essence
• coconut for rolling

1. Place butter, milk and sugar in a saucepan and heat until butter and sugar are melted
2. Stir in cocoa, milk powder, sultanas and vanilla essence
3. Allow to cool slightly, roll into balls and roll in coconut
4. Leave in fridge to set

Golden Tofu

• packet of tofu cut into cubes
• 1 tbsp soy sauce (low salt if possible)
• 1 crushed garlic clove
• 1 tsp crushed ginger
• 1 tsp brown sugar
• 3 tbsp flour
• 1 tbsp oil

1. Combine sauce, garlic, ginger and brown sugar
2. Marinate tofu in this mixture for a few hours or overnight
3. Sprinkle flour in a shallow bowl
4. Remove tofu from marinading mixture and lightly coat in the flour
5. Heat oil in frypan and cool until golden on all sides
6. Can be used on kebabs, as part of a stir-fry mixture or just on its own

Tomato Sauce (Ketchup)

• 4 tsp ground cloves
• 5 kg tomatoes
• 2 onions peele and chopped finely
• 3 crushed cloves of garlic
• 1 1/4 kg sugar
• 3 tbsp salt
• 1 tsp cayenne pepper
• 1/2 tsp mustard powder
• 2 3/4 cups malt vinegar

1. Pour boiling water over tomatoes and leave for 5 minutes
2. Peel and core
3. Place in a large pot with remaining ingredients
4. Bring to boil and then simmer for 2 - 3 hours until thick
5. Use a stick blender or food processor to puree
6. Put in sterilized bottles or jars and seal. (Can also be frozen).

Piccalilli/ChowChow/Mustard Pickle

Call it what you wish this is a delicious pickle with a stunning bright yellow colour and a lovely crunchy texture.

• 450 grams cauliflower
• 450 grams cucumber
• 450 grams onions
• 250 grams green beans
• 1 green capsicum
• 2 tbsp salt
• 310 ml white vinegar
• 250 grams sugar
• 2 tsp fennel seed
• 2 tsp mustard seed
• 3 tbsp flour
• 2 tsp mustard powder
• 2 tsp turmeric

1. Chop all the vegetables into small cubes and put into a large bowl
2. Cover with the salt, stir through and leave overnight
3. Place clean preserving jars into the over at 120 degrees Celsius to sterilise
4. Put sugar, 1/2 the vinegar, fennel seed and mustard seed in a pot and simmer until sugar is dissolved
5. Stand for 15 minutes then strain, returning liquid to the pot
6. Mix flour, mustard powder and turmeric with the other half of the vinegar and add to sugar liquid
7. Drain vegetables and add
8. Simmer for 15 minutes stirring frequently
9. While pickle is still hot pour into the sterilised jars and seal
10. Eat when cold or keep in the fridge

Pumpkin, Chickpea and Cheese Casserole

• 750 grams pumpkin, peeled and chopped
• 1 large onion
• 2 cloves garlic crushed
• 50 grams butter
•  6-8 drops hot sauce
• 2 cups grated tasty cheese
• salt and pepper
• 2 x 400 gram tins chickpeas drained (or 1 cup dried chickpeas soaked and cooked)

1. Simmer pumpkin until tender
2. Sauce chopped onion and garlic
3. Add to pumpkin and mash slightly
4. Stir in cheese and sauce and season
5. Gently stir in chickpeas
6. Spread into a baking dish and bake at 180 degrees Celsius until bubbling and hot