Banana Bread

2 cups SR flour 1 cup milk 1 cup sugar 2 large eggs 2 tbsp butter 2 tsp baking powder 2 brown bananas Method

Pre-heat oven to 140C [fan-forced]. Sift flour & baking powder into large bowl. Cream sugar & butter until fluffy then add beaten eggs. Heat mashed banana & milk in microwave for 2 mins. Add egg/butter & milk/banana mixtures to dry ingredients in large bowl. Whisk thoroughly Grease tin with extra butter then fill tin full Cook for 45 mins

Remember to let cakes cool before taking them out of tins

Plain Pizza Bases

makes 4 medium pizza bases

450g (3 cups) plain flour 2 tsp (7g / 1 sachet) dried yeast 1 tsp salt 310 mL (1 cup) warm water 1 tbsp olive oil Method

Sift flour into bowl, add dried yeast & salt. Stir evenly. Add oil & water then stir until sticky. Remove from bowl. Knead until velvet like texture, add flour if still sticky.

Rocky Road
24-30 pieces

makes

500g dark chocolate 100g marshmallows 100g red glac cherries 200g desiccated coconut 250g blanched almonds Method

Line tray with non-stick baking paper. Leave spare paper to hang over the edge. Melt chocolate into bowl. Cut marshmallows and cherries in half. Mix marshmallows, cherries, coconut and almonds into melted chocolate. Spoon mixture into tray and place tray in refrigerator. Refrigerate for at least 2 hours. Once set cut into 24-30 pieces.

Almond Roman Cakes

makes 12 small cakes

200g SR flour tsp ground nutmeg tsp ground cinnamon 80g sugar 80g Almond meal 1 egg Milk Toppings Honey & Nuts Method

Pre-warm oven to 190C. Sift flour, ground nutmeg, ground cinnamon, sugar and almond meal into a bowl and stir well. Wisk eggs adding a little milk in separate bowl. Add egg mixture to dry mixture until firm like play doh.

Portion mixture on to a tray lined with nonstick paper. If too wet or dry add flour or milk. Bake for 30 mins. While still hot drizzle honey over cakes and sprinkle nuts.

Gourmet Garden Salad

serves 3-4

1 cup rocket 1 cup baby spinach 4 medium tomatoes, quartered than halved 1 small carrot, grated 4 small radishes, thinly sliced medium cucumber, thinly chopped into semi-circles 1 tbsp fresh coriander leaves, shredded 1 tsp dried oregano Dressing of own choice Method

Add all ingredients together into salad bowl and top with dressing of choice

Instead of cutting the coriander leaves tear them up by hand.

Greek Salad
serves 8

6 tomatoes, 3 Lebanese cucumbers 1 red onion 1 red capsicum 200g marinated Kalamarta olives, pitted 220g marinated feta 1 tsp dried oregano 1 tsp salt 125mL ( cup) olive oil 60mL ( cup) white vinegar Method

Coarsely chop tomatoes, cucumbers, capsicum and feta. Slice red onion into rings. Combine tomatoes, cucumber, onion, capsicum, olives and feta into a salad bowl. Sprinkle salt and dried oregano over mixture.

Whisk oil and vinegar together and drizzle over salad and serve.