Jesss

Recipe
Book


GOULASH SOUP
Ingredients:
1 oz butter
2 large onions
2 large carrots
3 sticks celery
1 lb pork
4 oz bacon pieces
2 tablespoons oil
1/2 cup four
2 litres water
2 beef stock cubes
2 chicken stock cubes
1/3 cup toato paste
3 tablespoons choppe! parsley
"rea
Method:
#eat butter in large pan$ %!! choppe! onions& carrot an! celery$ 'aut(
until gol!en brown then reo)e fro pan$
%!! e*tra butter an! oil& brown bacon an! pork$ Reo)e fro pan$
%!! four an! stir until gol!en brown& a!! paprika an! stir for 1 inute
ore$
%!! water an! stir until cobine!$ 'tir until soup coes to the boil$
%!! eat& )egetables& stock cubes& toato paste an! salt an! pepper an!
sier for 1 1/2 hours$
Reo)e eat an! puree the )eges$ "ut eat into sall pieces$
'er)e with crea an! parsley$
APRICOT & CHOCOLATE SLICE
Ingredients:
2++gs chocolate
2 cups coconut
1 cup caster sugar
3 eggs
2++g !rie! apricots !ice!
Method:
,elt chocolate an! sprea! o)er foil line! tin$ Refrigerate until set$
"obine coconut& sugar& apricots an! eggs$ ,i* well$
'prea! o)er chocolate an! bake at 1-+.c for 3+ inutes$
%llow to cool& then !rizzle with elte! chocolate$
"ut into s/uares$
PEANUT BUTTER & CHOCOLATE CHIP COOKIES
Ingredients
1 cup crunchy peanut butter
1 cup brown sugar
1 tsp bicarbonate of so!a
1 egg& lightly beaten
1 cup !ark choc bits
Method
0reheat o)en to 2++1."$ 2ightly grease two baking trays an! line with
non3stick baking paper$ "obine peanut butter& sugar& bicarbonate of
so!a an! egg in a bowl$ 'tir in choc bits$
Roll tablespoonfuls of the i*ture into balls an! place on the prepare!
tray$ 0ress lightly with a fork$ Bake for -31+ inutes or until light gol!en$
2ea)e to cool on the trays then place into an airtight container$
Maes !"
SNICKER#OO#LES
Ingredients:
-oz butter& softene!
1 3/4 cup sugar
2 eggs
1/4 cup ilk
1 teaspoon )anilla
3 3/4 cups plain four
1/2 teaspoon bi carb so!a
1/2 teaspoon crea of tartar
1/2 teaspoon salt
Method:
Beat together butter an! sugar until fu4y$
%!! eggs& ilk then )anilla$ ,i* well$
5ra!ually a!! !ry ingre!ients$
Roll i*ture into balls& then in sugar an! cinnaon i*ture$
0lace 2c apart on ungrease! baking trays an! fatten slightly with a
glass$
Bake at 16+" for -312 inutes or until e!ges are 7r$
HONE$ %UMBLES
Ingredients:
6+g butter
1/3 cup sugar
1 tablespoon honey
4 cups cornfakes
Method:
#eat butter& sugar an! honey until frothy$ %!! to cornfakes an! i* well$
'poon into patty cases an! bake at 18+ for 1+ inutes or until gol!en$
BREA# & BUTTER PU##ING &ITH CROISSANTS
Ingredients:
233 croissants
3 rows "a!bury 9ark cooking chocolate
2++l light sour crea
2 eggs
3 tablespoons sugar
1 1/2 cups ilk
,etho!:
'U#GE
Ingredients:
;++g chocolate& broken into sall pieces
2 pepperint crisps& cut into sall pieces
8+ gs butter& choppe! into cubes
tin con!ense! ilk
Method:
0ut all ingre!ients into a bowl an! place o)er a saucepan of siering
water$
'tir until elte! an! sooth$
0our into foil line! tin$
0lace in fri!ge to set$
%ESS( BRO&NIES
Ingredients:
2++g butter
1/2 cup cocoa
2 cups brown sugar
1 teaspoon )anilla essence
1 cup plain four
2 eggs
1/2 cup choppe! walnuts
Method:
0reheat o)en to 1-+"$ 5rease a 3+c * 2+c tin$
0ut butter < cocoa in a saucepan on )ery low heat an! elt gently$ =9ont
boil it$>
'till on )ery low heat& a!! sugar an! )anilla$ 'tir it really well$
?ake o4 heat$ 'ift in the four then stir it in$
%!! eggs$ Beat the in really well& then stir in choppe! walnuts$
'prea! e)enly in tin an! bake for 2+32; inutes until crispy looking on top$
"ool in tin then cut into s/uares$
CHERR$ ALMON# MACAROONS
Ingredients:
3 cups !essicate! coconut
1 * 36;g can sweetene! con!ense! ilk
1/2 cup re! glace cherries& 7nely choppe!
1/2 cup sli)ere! alon!s& toaste!& 7nely choppe!
1/2 teaspoon alon! essence
@*tra 1 cup !essicate! coconut
@*tra 1/2 cup sli)ere! alon!s
Method:
"obine coconut& con!ense! ilk& cherries& alon!s an! essence in a
e!iu bowl$ ,i* well$
'hape heape! teaspoons of i*ture into ballsA toss balls through e*tra
coconut to coat$
0lace onto grease! o)en trays& about 2 c apart$ 9ecorate with e*tra
alon!s$
"ook in a o!erately slow o)en& 18+ "& for about 1; inutes& or until
lightly browne!$
'tore in an airtight container$
#ONNA HA$ S
COCONUT AN# &HITE CHOCOLATE CHIP COOKIES
Ingredients:
12; gras butter& choppe!
1 cup sugar
1/2 teaspoon )anilla e*tract
1 egg
1 cup plain four
1 cup 'R four
1 cup !essicate! coconut
2/3 cup white chocolate chunks
Method:
0reheat o)en to 1-+."$ Beat butter& sugar an! )anilla in an electric
i*er until light an! creay$
%!! egg an! beat well$ ,i* through fours an! coconut with a knife until
a soft !ough fors$ ,i* through chocolate$
Bsing your han!s& oul! 2 tablespoons of cookie i*ture into a fat
roun!$
0lace on a baking tray line! with non3stick baking paper$ Repeat with the
reaining i*ture$
Bake for 1+ inutes or until light gol!en$
%llow to cool on trays$
LEMON SLICE
Ingredients:
1/2 tin con!ense! ilk
1 leon rin!
12;g elte! butter
1 packet arie biscuits& less 4
1 cup coconut
Method:
"rush biscuits an! leon rin!$ %!! con!ense! ilk& coconut an! butter
an! process until cobine!$
0ress into grease! tin an! put in fri!ge until 7r$
Cce with leon icing$
CHOC CHIP BANANA CAKE
Ingredients:
2 cups 'R Dlour
1 teaspoon bicarb so!a
1 teaspoon groun! cinnaon
2/3 cup caster sugar
1 cup choc chips
1 cup butterilk =or C use C cup of ilk i*e! with 1 tablespoon of )inegar left
for ; inutes>
2 eggs& at roo teperature
1 tablespoon oli)e oil
1 cup ashe! banana
Method:
0reheat o)en to 1-+"$ 5rease a large loaf pan or a s/uare cake tin$ 2ine
with baking paper allowing a 2c o)erhang at both en!s$
'ift four& bicarb so!a an! cinnaon into a bowl$ 'tir in sugar an! choc
bits$ ,i* well$
Ehisk butterilk& eggs& oil an! banana in a Fug$ 'tir into four i*ture$
'poon into pan$ Bake for 4;3;; inutes or until a skewer inserte! into
the centre coes out clean$
'tan! cake in pan for 1+ inutes$ 2ift onto a wire rack to cool
copletely$ 9ust with icing sugar an! ser)e$

MUMS BEE' SATE
Ingredients:
1kg rup steak
2 tablespoons toato paste
3 tablespoons toato sauce
3 teaspoons curry pow!er
1/2 teaspoon chilli pow!er
1 teaspoon gara asala
2 teaspoons groun! cuin
1 clo)e garlic
3 tablespoons white )inegar
'alt an! pepper
2 tablespoons oil
1 teaspoon soy sauce
1 tablespoon water
3 tablespoons oil& e*tra
Method:
Reo)e all fat fro eat$ "ut eat into strips appro*$ 2$; c thick& then
cut each strip in ; pieces$
0ut toato paste& toato sauce& curry pow!er& chilli pow!er& gara
asala& soy sauce an! water into bowl an! i* well$
%!! eat an! i* well$ 2et stan! o)ernight or for se)eral hours$
9rain arina!e fro eat an! reser)e arina!e for sauce$
?hrea! eat onto baboo skewers$ 0ut un!er hot grillA grill until gol!en
brown an! cooke! through$
?urn skewers fre/uently& brushing with e*tra oil$ 'er)e with sate sauce$
Sate sa)*e:
#eat butter in pan& a!! 7nely choppe! onion$ 'aute gently until onion is
gol!en brown$
%!! reaining ingre!ients an! i* well$
%!! reser)e! arina!e an! stir until cobine!$ Bring to the boil an! boil
unco)ere! for ; inutes or until sauce is thick$
'er)e hot or col!$
Sate Sa)*e
4 tablespoons peanut butter
1/2 teaspoon chilli pow!er
1/3 cup brown alt )inegar
3 tablespoons sugar
3+g butter
1 e!iu onion
1 teaspoon soy sauce
'alt an! pepper
1 cup water
PUMPKIN & SULTANA CAKE
Ingredients:
1 cup of sugar
2 eggs
3/4 cup butter
salt
1 teaspoon )anilla
2 cups 'R Dlour
1 cup ashe! pupkin
1 cup sultanas
Method:
"rea butter an! sugar together in a bowl$ %!! eggs an! )anilla an! beat
well$
%!! the rest of the ingre!ients an! stir to cobine$
0our into grease! an! line! cake pan an! bake for 4; ins G 1 hour at 1-+
" or until cooke! through$
#ATE LOA'
Ingredients:
1 1/2 cups !ates
1 teaspoon bicarb so!a
2/3 cup brown sugar
1 1/- cups boiling water
1 teaspoon )anilla
1 1/2 cups 'R four
1 egg
1 tablespoon butter
1/2 teaspoon salt
Method:
'oak !ates& water an! so!a for 1/2 an hour$
0rocess e)erything in foo! processor until 7nely choppe!$
%!! rest of ingre!ients an! i* well$
0our into grease! loaf tin an! bake at 1-+" for appro*iately 1 hour$
+UCCHINI SLICE
Ingredients:
3H;g zucchini
1 large onion
3 rashers bacon
1 cup grate! che!!ar cheese
1 cup 'R four
1/2 cup oil =1/4>
; eggs
salt an! pepper
Method:
5rate unpeele! zucchini coarsely an! 7nely chop the onion an! bacon$
"obine all ingre!ients in a large bowl an! i* well& ensuring there are no
four lups$
0our into a well grease! laington tin$
Bake in a o!erate o)en for 3+34+ inutes or until brown$
'er)es 438
EAS$ SCONES
Ingredients:
3 cups 'R four
0inch of salt
1 cup crea
1 cup leona!e
Method:
'ift four an! salt into a large bowl$ ,ake a well in the centre$ 0our in crea
an! leona!e$
,i* with a knife until i*ture coes together$ ?urn !ough onto a lightly
foure! surface$ Inea! gently until sooth an! pliable$
"ut scones into roun!s using a scone cutter$ %rrange close together on a
lightly grease! baking tray$
Bake in a )ery hot o)en =22+"> for 1+ to 12 inutes or until gol!en$ 'er)e
with Fa an! crea$
BUTTER SCOTCH PU##ING
Ingredients:
1 cup 'R Dlour
8+g butter
1/2 teaspoon salt
1/2 cup of ilk
3/4 cup of sugar
Syrup:
3+g butter
2 tablespoons gol!en syrup
1 1/2 cups hot water
Method:
,i* all pu!!ing ingre!ients well an! place in a grease! o)enproof !ish$
0lace all sauce ingre!ients in saucepan an! stir until butter elts$
0our o)er pu!!ing i* an! bake in a o!erate o)en for 3+33; inutes$
MISSISSIPPI MU# CAKE
'er)ing size: 'er)es 1+ or ore
"ooking tie: ,ore than 1 hour
Ingredients:
2;+g butter& choppe!
1;+g !ark eating choc& choppe!
2 cups castor sugar
1 cup hot water
1/3 cup co4ee li/ueur
1 tablespoon instant co4ee pow!er
1 1/2 cups plain four
1/4 cup 'R four
1/4 cup cocoa pow!er
2 eggs& lightly beaten
Method:
0reheat o)en to o!erately slow =1H+1" or 1;+1" fan3force!>$ 5rease !eep
2+c3roun! cake pan: line base an! si!e with baking paper$
"obine butter& chocolate& sugar& the water& li/ueur an! co4ee pow!er in
e!iu saucepan$ Bsing woo!en spoon& stir o)er low heat until chocolate
elts$
?ransfer i*ture to large bowlA cool 1; inutes$ Ehisk in cobine! sifte!
fours an! cocoa& then eggs$ 0our i*ture into prepare! pan$
Bake cake in o!erately slow o)en about 1 1/4 hours$ ="o)er cake loosely
with foil !uring baking if it starts to o)erbrown$> 'tan! cake in pan 3+
inutes before turning onto wire rackA turn cake top3si!e up to cool$ 9ust
with sifte! cocoa& if !esire!$
'LOURLESS CHOCOLATE MU''INS
Ingredients:
2++g !ark chocolate
18+g unsalte! butter
; * ;;g eggs& separate!
18+g alon! eal
18+g caster sugar
1 teaspoon orange zest
1 teaspoon orange Fuice
18 uJn cases
Method:
0reheat o)en to 1H+1"$ 0lace uJn cases in uJn holes$ ,elt the
chocolate an! butter in a large bowl o)er siering water$ 'tir in the egg
yolks& alon! eal& 1++g of the sugar& orange zest an! Fuice$
Cn a clean bowl whisk the egg whites with the reaining sugar until sti4
peaks for$
5ently fol! the eringue into the chocolate i*ture$ 'poon into uJn pans
an! bake for 3; inutes or until Fust cooke! through$
PRO'ITEROLES
Ingredients:
H;g butter& choppe!
2;+l =1 cup> water
1 cup plain four
4 eggs
3++l thickene! crea
Method:
"obine butter an! water in saucepan& bring to the boil$ Ehen butter is
elte! an! water boiling rapi!ly& a!! sifte! four all at onceA stir )igorously
until i*ture lea)es si!e of saucepan an! fors a sooth ball$
?ransfer i*ture to sall bowl of electric i*er& a!! eggs one at a tie&
beating well after each a!!ition$ ,i*ture shoul! be glossy$
9rop teaspoonfuls of i*ture about ;c apart onto grease! o)en trays$
Bake in hot o)en 1+ inutes& re!uce heat to o!erate& bake further 1;
inutes or until pu4s are lightly browne! an! crisp$ ,ake a sall slit in the
si!e of pu4s to allow stea to escape& return to o!erate o)en for about
1+ inutes or until !ry$ "ool to roo teperature& cut in halfA reo)e any
soft i*ture fro centre$ Dill pu4s with whippe! crea an! ser)e with
chocolate sauce$
BRAN#$ SNAPS
INGRE#IENTS:
6+g butter
1/3 cup brown sugar
3 tablespoons gol!en syrup
1/2 cup plain four
2 teaspoons groun! ginger
METHO#:
0reheat o)en to 1-+1" or 18+1" fan3force!$
,elt butter& sugar an! syrup together& in sall pan o)er e!iu heatA
reo)e fro heat$
%!! sifte! four an! gingerA stir until well cobine!$
,aking only 4 biscuits at a tie for easier han!ling =biscuits can only be
oul!e! when war>A !rop teaspoons of i*ture on baking paper line!
o)en trays$
Bake in preheate! o)en 8 inutes or until gol!en brown$
"ool biscuits 2 inutes before carefully lifting the fro the tray& one at a
tie& an! wrapping aroun! the han!le of a grease! woo!en spoon or
cannelloni oul! to for a hollow cylin!er$
Knce cool transfer to an airtight container to store$
&HITE CHOCOLATE & RASPBERR$ CHEESECAKE
Loull nee! a 2+c =base easureent> spring for pan for this recipe$
INGRE#IENTS:
,elte! butter& to grease
1 * 2;+g pkt plain sweet biscuits
1 * 1++g pkt hazelnut eal
1;+g butter& elte!
3 * 2;+g pkts crea cheese& at roo teperature
14+g =2/3 cup> caster sugar
1 tsp )anilla bean paste =Mueen bran!>
3 eggs
1 * 1-+g pkt goo!3/uality white chocolate& 7nely choppe!
1;+g frozen raspberries
Ccing sugar& to !ust
METHO#:
Brush a 2+c =base easureent> spring for pan with elte! butter to
lightly grease$
0lace biscuits in the bowl of a foo! processor an! process until 7nely
crushe!$
%!! the hazelnut eal an! butter& an! process until well cobine!$
?ransfer i*ture to prepare! pan$
Bse a straight3si!e! glass to sprea! an! press i*ture 7rly o)er base
an! si!e of pan$ "o)er with plastic wrap an! place in the fri!ge for 3+
inutes to chill$
0reheat o)en to 18+1"$
Bse an electric beater to beat together crea cheese& sugar an! )anilla
paste in a bowl until sooth$ %!! the eggs& 1 at a tie& beating well after
each a!!ition until well cobine!$ Bse a spoon to gently fol! in chocolate
an! raspberries$
0our i*ture into the biscuit base$ Bse the back of a spoon to sooth the
surface$
Bake in preheate! o)en for 1 hour until Fust set in the centre$ ?urn o)en
o4$ 2ea)e cheesecake in the o)en& with the !oor aFar& for 2 hours or until
coole! copletely =this will pre)ent cake fro cracking>$
"o)er with plastic wrap an! place in the fri!ge for 2 hours to chill$ 9ust
with icing sugar to ser)e$
?ip: "heesecake is uch easier to cut if you use a large knife that has
been !ippe! into a Fug of hot water an! !rie! before you cut each slice$
AN+AC BISCUITS
Ingredients:
1 cup rolle! oats
1 cup plain four& sifte!
1 cup caster sugar
3/4 cup coconut
1;+ gras butter
2 tablespoons gol!en syrup
2 tablespoons boiling water
1 1/2 teaspoons bicarb so!a
Method:
"obine oats& four& sugar an! coconut in a large bowl$
,elt butter an! gol!en syrup in a e!iu size! saucepan$
,i* boiling water an! bicarb so!a together$ ,i* into butter i*ture$ =Eill
froth up>
0our o)er !ry ingre!ients an! i* well$
0lace spoonfuls of i*ture onto grease! baking trays& allowing roo for
sprea!ing$
Bake at 1;+" for 1+31; inutes or until gol!en$ 2oosen while war$
"ool on trays for chewy biscuits$
'tore in an airtight container$
Nariations:
%!! choc chips or sultanas to the i*ture for soething !i4erent$
TOMATO, MO++ARELLA & ROCKET TARTS
Ingredients:
2;+g cherry toatoes& hal)e!
- pu4 pastry sheets
Kli)e oil for brushing
'ea salt
1++g ozzarella cheese& grate!
-+g goats cheese& cruble!
;+g wil! rocket lea)es
Balsaic )inegar to ser)e
Method:
0reheat o)en to 1-+"$
0lace the toatoes on a baking tray line! with baking paper$ Bake for 1;
inutes or until soft$ 'et asi!e$
Brush the sheets of pastry with egg an! stick two sheets together$
"ut out eight 18c roun!s fro the pastry$ 0lace the pastry circles on a
baking tray line! with baking paper& brush with the oil an! sprinkle with
the salt$
%rrange the toatoes& ozzarella an! goats cheese on each pastry
roun!$
Bake for 2+ inutes or until pu4e! an! gol!en$
?o ser)e& top each tart with the rocket an! !rizzle with the balsaic
)inegar$
'er)e war or at roo teperature$
MINI -UICHES
Ingredients:
4 eggs
1/2 cup ilk
3 slices of ha& 7nely slice!
1 cup grate! cheese
2 sheets pu4 pastry
Method:
,i* 7rst 4 ingre!ients together$ "ut roun!s of pastry an! place into
grease! tartlet tins$
'poon egg i*ture into the cases an! bake at 22+" for 1+ inutes$
THIN CHOCOLATE TART
Ingredients:
%bout 4++g short crust pastry either hoea!e or bought
@gg wash =i* an egg yolk with 2 teaspoons of water>
Filling:
12+l =1/2 cup> ilk
3++l crea
1;+g Oestle "lub chocolate& in sall pieces
1;+g ilk chocolate& choppe! or broken into sall pieces
1 egg& lightly beaten
Big splash of )anilla e*tract
Method:
0reheat o)en to 2++.1"$ 'it a large 2Hc loose base! fan tin on o)en
tray$ Roll out pastry on a foure! boar! an! use it to line the tin& lea)ing
an o)erhang all roun!$ 0ress a big sheet of foil gently onto the pastry an!
sprea! in soe pie weights or !rie! beans$
Bake tart shell for 1; inutes then reo)e it an! gently run a rolling pin
o)er top of the foil on the ri to break o4 the o)erhang$ Return to o)en
for another 1+31; inutes until cooke! through$ Reo)e shell again&
carefully lift out foil with the weights/beans an! brush pastry with egg
wash$ Return to o)en for a couple ore inutes until egg wash has set to
a glaze then lea)e to cool on a rack$ Re!uce o)en to 1-+1"$
Ehile pastry is baking& ake 7lling$ Cn a e!iu size saucepan o)er low
heat bring ilk an! crea to Fust below the boil$ %!! both chocolates
an! whisk gently until thoroughly elte! an! sooth$ Reo)e fro heat
an! lea)e to cool$ Ehen barely war whisk in the egg an! )anilla$ 0our
this into the tart shell an! return it to the o)en for 1;32+ inutes or until
its Fust set$ ?ransfer it to a rack to cool$
?his looks best is slices$ Ehen youre rea!y to ser)e& reo)e the outer
ring& put tart on a boar! an! cut it into long we!ges$ 0ut a we!ge on
each plate& !ust with a little icing sugar an! ser)e with a large scoop of
crea an! soe berries.
CAULI'LO&ER SOUP
Ingredients:
12;g butter
1/2 cup plain four
8 chicken stock cubes
1 caulifower =green lea)es as well>
1 1/2 litres boiling water
3 cups col! ilk
Method:
,elt butter in pot& then take o4 heat$
%!! four an! i* well& then return to heat$ "ook for 2 inutes then take
o4 the heat$
9issol)e the stock cubes in the boiling water& i* into the butter i*ture
an! then a!! the ilk$
"ut caulifower up an! a!! to the saucepan$ Return to the heat& bring to
the boil& stirring$
'ier until caulifower is cooke!$
Bai* while hot$
PBroccoli can be use! instea! of caulifower& but a!! cheese before bai*ing$
AMERICAN 'RUIT SLICE
Ingredients:
1 cup 'R Dlour
1 cup plain four
1 cup sugar
1/4 poun! butter
1 cup ilk
1 teaspoon bi carb so!a
1 egg
1 1/2 cups i*e! fruit
Method:
0ut fours& sugar an! butter into a foo! processor an! i* until
cobine!$
9i)i!e in half an! press half the i*ture into a grease! tin$
,i* ilk& bi carb so!a& egg an! fruit together an! pour o)er pastry
crubs$
Bake in o!erate o)en for 3+ inutes$
Ehen cool& ice an! cut into slices$
RAELEENS CHOCOLATE CAKE
Ingredients:
8 !esertspoons cocoa
8 oz butter
1/2 cup water
3 cups 'R four
2 cups sugar
2 eggs
1 cup ilk
Method:
,elt cocoa& butter an! water in sall saucepan o)er low heat until
elte! an! cobine!$ "ool$
,i* together the four& sugar& eggs an! ilk in a large bowl$ 'tir in the
cocoa i*ture an! beat until well cobine!$
Bake at 2++ for appro* 1 hour$ ,akes a large cake$
L$NNES CARROT CAKE
Ingredients:
2;+g carrots& peele! an! grate!
1 cup saQower oil
1 cup brown sugar
3 eggs
1 1/2 cups 'R Dlour
1 tsp bicarb so!a
2 tsp cinnaon
pinch salt
3/4 cup walnuts& choppe!
Method:
Eiz carrots an! walnuts in a foo! processor& then reo)e$ Beat together
oil& sugar an! eggs in processor$ %!! four& so!a& cinnaon an! salt an!
beat well$
'tir in the nuts an! carrots$
0our into a grease! an! line! loaf tin an! bake at 1-+ for ;+38+ins$
Ehen cool ice with crea cheese frosting$
CREAM CHEESE 'ROSTING
Ingredients:
12;g crea cheese& cube!
1 tsp butter
2 cups icing sugar
2 tsp leon Fuice
Method:
Beat together crea cheese an! butter until sooth an! creay$ %!!
icing sugar an! leon Fuice an! i* well$
RASPBERR$ & COCONUT MU''INS
Ingredients:
2 1/2 cups 'R four
6+g butter& choppe!
1 cup caster sugar
1 1/4 cups butterilk
1 egg& lightly beaten
1/3 cup !essicate! coconut
1;+g fresh or frozen raspberries
2 tablespoons shre!!e! coconut
Method:
0reheat o)en to o!erately hot$ 5rease 12 hole =1/3 cup> uJn pan$
0lace four in large bowl$ Bsing 7ngertips& rub in butter$ %!! sugar&
butterilk& egg& !essicate! coconut an! raspberries$ ,i* until Fust
cobine!$
9i)i!e i*ture aong holes of prepare! pan an! sprinkle with shre!!e!
coconut$
Bake uJns in o!erately hot o)en about 2+ inutes$
'tan! uJns in pan for a few inutes before turning onto wire rack$
BERR$ CHOCOLATE MERINGUES
'er)es 8
Ingredients:
3 eggwhites& at roo teperature
1 cup caster sugar
2 tablespoons cocoa pow!er
;+g !ark chocolate 7nely grate!
2;+g punnet strawberries& hulle!& /uatere!
1;+g punnet blueberries
1 tablespoon caster sugar e*tra
1 cup thickene! crea
1/2 teaspoon )anilla e*tract
grate! !ark chocolate& e*tra& to ser)e
Method:
0reheat o)en to 13+"$ 2ine 2 baking trays with baking paper$ 9raw 3 *
1+c =!iaeter> circles onto each piece of baking paper$ 0lace onto
trays& pencil si!e !own$
Bsing an electric i*er& beat egg whites in a large bowl until soft peaks
for$ %!! sugar& 1 tablespoon at a tie& beating well after each a!!ition$
"ontinue beating until eringue is thick an! glossy$ 'ift cocoa pow!er
o)er eringue$ %!! grate! chocolate$ Bsing a large etal spoon& gently
fol! in until cobine!$
Bsing circles as a gui!e& spoon eringue onto baking trays$ ,ake a
sall in!entation in the centre of each eringue$ Bake on the lowest
shelf in o)en for 1 hour$ ?urn o)en o4$ 2ea)e eringues to cool in the
o)en with the !oor aFar for 1 hour$ ?ransfer to a wire rack to cool
copletely$
0lace berries into a bowl$ 'prinkle with e*tra sugar$ 'tir to cobine$ 'et
asi!e for 1; inutes$ Beat crea an! )anilla until soft peaks for$ 0lace
eringues onto ser)ing plates$ ?op with crea an! berries$ 'prinkle with
e*tra chocolate$ 'er)e$
CARAMEL POPCORN
Ingredients:
4oz butter
2 tbls honey
3/4 cup sugar
Method:
,elt all ingre!ients in a saucepan o)er e!iu heat$
Bring to the boil an! then boil for ; inutes$
0our o)er popcorn$
%llow to cool slightly before ser)ing as it is N@RL #K?$
CHICKEN & MUSHROOM RISOTTO
Ingredients:
4 cups chicken stock
2 cups water
1 cup !ry white wine
2 tablespoons oli)e oil
3++g button ushroos& slice!
1 e!iu onion& 7nely choppe!
1 clo)e garlic& choppe!
2 cups %rborio rice
2 cups cooke! shre!!e! chicken =2 chicken breasts>
;++g cooke! peas/corn etc
1/2 cup grate! fresh paresan cheese
Method:
"obine stock& water an! wine in a large saucepan& bring to the boil
then re!uce the heat to low an! keep war$ =0oach the raw chicken
breasts in the hot stock if you want>
#eat half the oli)e oil in another large saucepan& a!! the ushroos an!
cook& stirring until they are soft$ Reo)e the fro the pan$
#eat the rest of the oil in the sae pan an! a!! the onion an! garlic$
"ook it o)er a e!iu heat until cooke! an! soft$
%!! the %rborio rice an! stir until all the grains are coate! with oil& cook
for about 2 inutes$
'tir in 1 cup of the hot stock i*ture$ "ook& stirring& o)er low heat until
the li/ui! is absorbe!$ "ontinue a!!ing stock i*ture in 1 cup batches
=or la!lefuls>& stirring until absorbe! between a!!itions$ ?otal cooking
tie shoul! be about 3+ inutes or until the rice is Fust ten!er$
'tir in cooke! peas& ushroos& chicken an! paresan cheese until hot$
'er)e toppe! with e*tra cheese an! parsley if !esire!$
CHICKEN CANNELLONI
Ingredients:
12+g bo* of instant cannelloni (I found the Barilla brand to be the best. And
always have a spare box in case of broken ones
Sa)*e:
1 tablespoon oli)e oil
1 sall onion& choppe!
2 teaspoons crushe! chilli (I usually leave the chilli out if children are going to
be eating it
3 sall carrots& 7nely choppe! or grate!
R1/2 cup choppe! parsley
-++g tin of crushe! toatoes
S1/4 cup white wine or chicken stock
Chi*en:
;++g chicken ince
1 egg& beaten
2 spring onions& 7nely choppe! (I don!t usually add these" cos I never have
the# handy
R cup crea
2 tablespoons grate! paresan (use fresh par#esan
Method:
?o ake the sauce: #eat oil in pan& an! onion an! chilli$ ?hen a!! the
rest of the ingre!ients an! sier until cooke!$ Ct will be pretty runny$
(if you are short on ti#e you can $ust use a $ar of your favourite pasta
sauce with a tin or two of to#atoes added
,i* the chicken ingre!ients together in a bowl& you ay nee! to use your
han!s$ %!! ore or less crea to get the correct consistency 3 it
shoul!nt be too sloppy$ ?hen pipe the i*ture into cannelloni shells an!
place the into a baking !ish$ (In the aisle with the snap lock bags etc
you can buy plastic piping bags that you use once then throw away" it
#akes it #uch easier to clean up
'poon the sauce o)er the cannelloni$ Bake in a o!erate o)en for 3+34+
inutes until ten!er an! bubbling$
(I usually #ake a white cheese sauce and put that on top of the cannelloni
and to#ato sauce and then sprinkle with grated cheese. 'er)e with
sala! an! garlic brea!$
CHEESE SAUCE 'OR LASAGNA.CANNELLONI ETC
Ingredients:
8+ gras butter
1/3 cup plain four
2 cups ilk
1 cup freshly grate! cheese
Method:
,elt butter in a e!iu pan$ %!! four an! stir for 1 inute$ Reo)e
fro heat$ 5ra!ually a!! ilk& stirring until i*ture is sooth$ Return to
heat$
"ook& stirring constantly& o)er e!iu heat until sauce boils an!
thickens$ Re!uce heat& sier for three inutes$ Reo)e fro heat& a!!
cheese& salt an! pepperA stir until well cobine!$ 'et asi!e$
BEST CUPCAKE RECIPE
Cngre!ients:
12;g butter
3 eggs
1 1/2R cups plain four
1 1/2 teaspoons baking pow!er
2/3 cup caster sugar
S1/4 cup ilk
1 teaspoon )anilla e*tract
,etho!:
0reheat the o)en to 1-+1"$
0lace the butter& eggs& four& baking pow!er& sugar& ilk an! )anilla in the
bowl of an electric i*er an! beat for 4 inutes or until sooth an! pale
creay colour$
2ine 12 * R cup capacity patty tins with !eep paper patty cases$ 'poon in
the i*ture to T full$
Bake for 1-32+ inutes or until cooke! when teste! with a skewer$ "ool
on wire racks$
-UICK MI/ PASTR$
Ingredients:
3 oz ilk
3 oz butter
3oz sugar
2 cups 'R four
1 egg& beaten
Method:
0ut the ilk& butter an! sugar in a saucepan an! stir until the butter is
elte!$
Reo)er fro heat an! stir in the four an! egg$ Inea! until it is soft
an! pliable$
Cf you want a sa)oury shortcrust pastry& oit the sugar an! a!! a pinch of
salt$
&HITE CHOCOLATE MU# CAKE RECIPE
%s with e)ery other white chocolate u! cake we ha)e taste!& this cake has a
fairly subtle white chocolate fa)our$ Ehen war& it taste! ore like a )ery
rich butter cakeU Ee think it is best after being refrigerate! for at least eight
hours$ %s you can probably tell fro the picture& it is )ery !ense in the i!!le
an! ore cake3like on the outsi!e$
%lthough we store the cake in the fri!ge& we bring it to roo teperature
before ser)ingA it is softer an! ore cake3like at roo teperature$
Ingredients:
3++g white chocolate =we use "a!bury 9rea white chocolate>
22+g butter
1 cup =2;+l> ilk
18;g =3/4 cup> caster sugar
1 teaspoon )anilla essence
2 large eggs& lightly beaten
38g =1/4 cup> self3raising four
14;g =1 cup> plain four
Method:
5rease an! line a 2+c s/uare cake tin$ 0reheat o)en to 18+.$
,elt chocolate& butter& ilk an! sugar together o)er low heat& stirring
occasionally$ Ehen i*ture is copletely sooth reo)e fro heat an!
allow to cool for 1; inutes$
%!! )anilla an! eggs an! i* to cobine$ %!! self3raising four an! stir
to cobine& then stir in plain four an! i* until batter is sooth$
0our i*ture into tin an! bake for 1 1/4 hours$ "o)er cake an! allow it to
cool to roo teperature in tin$
Ehen cake is col!& sprea! with white chocolate ganache$ 'tore cake in
refrigerator an! bring to roo teperature before ser)ing$
So)r Crea0 and &hite Cho*o1ate Gana*he
2;+g white chocolate
11+g sour crea
,elt white chocolate o)er )ery low heat& stirring occasionally$ Ehen
chocolate is copletely elte!& reo)e fro heat an! /uickly stir in sour
crea$ Ehen i*ture is sooth& sprea! o)er cake$
'LOURLESS CHOCOLATE CAKE
Ingredients 2ser3es 4"5
12;g sli)ere! alon!s
12;g butter& choppe!
2 tablespoons strongly brewe! black co4ee
2++g goo!3/uality !ark chocolate =see note>& choppe!
1/3 cup cocoa pow!er
3/4 cup caster sugar
; eggs& separate!
cocoa pow!er an! pure crea& to ser)e
Method
0reheat o)en to 1-+1"$ 5rease an! line base an! si!es of a 8c !eep&
23c =base> springfor cake pan$
0lace alon!s on a tray an! bake for ; to 1+ inutes or until light
gol!en$ %llow to cool$ 0lace alon!s in a foo! processor an! process until
7nely choppe! =not groun!>$
,eanwhile& cobine butter& co4ee an! chocolate in a heatproof&
icrowa)e3safe bowl$ ,icrowa)e& unco)ere!& on ,@9CB,3#C5# =H+V> for
2 to 3 inutes& stirring e)ery inute& until alost sooth$ %!! cocoa
an! whisk until sooth$ %!! 1/2 cup sugar& egg yolks an! alon!s$ 'tir
to cobine$
Bsing an electric i*er& beat eggwhites until soft peaks for$ %!!
reaining 1/4 cup sugar& 1 tablespoon at a tie& beating constantly until
thick$ Dol! eringue into chocolate i*ture until Fust cobine!$ 'prea!
into prepare! pan$ Bake for 4+ to 4; inutes or until a skewer inserte!
into the centre has oist crubs clinging$
"ool cake copletely in pan$ Release si!e an! transfer to a plate$ 9ust
with cocoa an! ser)e with crea$
Ootes < tips
Oote: Cf you are gluten intolerant& use 2in!t H;V3cocoa chocolate$ Lou
can 7n! it in the confectionery aisle of the superarket$
?ip: ?his cake will keep for 4 !ays store! in an airtight container$
'LOURLESS ORANGE CAKE
Ingredients:
2 large oranges
2;+g groun! alon!s
2;+g raw sugar
; large eggs
1 tsp baking so!a
2 tsp orange li/ueur G optional
Method:
"ook whole oranges in water for 2 hours$ 9rain an! cool$
Blen! pith& skin an! all til pulpy$
Beat sugar an! eggs& a!! other ingre!ients$
2ine 2+c cake tin$ 0our in i*ture an! bake at 2++.1 for -+36+
inutes$
"ook until skewer inserte! coes out clean$
ORANGE S$RUP
Ingredients:
2/3 cup water
2/3 cup sugar
1 orange& rin! zeste! an! fesh segente!
Method:
"obine water an! sugar in a sall saucepan an! bring to the boil$
Re!uce heat an! sier for appro*iately ; inutes$
,eanwhile& blanch the orange zest in a little boiling water for 3+ secon!s$
Refresh in col! water$ Repeat the process again an! set asi!e$
0lace the blanche! orange zest an! segents into the sugar syrup&
reo)e fro the heat an! allow to cool$
MISSISSIPPI MU# CAKE
Ingredients:
2;+g butter& choppe!
1;+g !ark eating choc& choppe!
2 cups castor sugar
1 cup hot water
1/3 cup co4ee li/ueur
1 tablespoon instant co4ee pow!er
1 1/2 cups plain four
1/4 cup 'R four
1/4 cup cocoa pow!er
2 eggs& lightly beaten
,ethod:
0reheat o)en to o!erately slow =1H+1or 1;+1fan force!>$ 5rease !eep
2+c roun! cake panA line base an! si!e with baking paper$
"obine butter& chocolate& sugar& the water& li/uer < co4ee pow!er in
e!iu saucepan$ Bsing woo!en spoon& stir o)er low heat until
chocolate elts$
?ransfer i*ture to large bowlA cool 1; inutes$ Ehisk in cobine!
sifte! fours an! cocoa then the eggs$ 0our i*ture into pan$
Bake cake in o!erately slow o)en about 1 1/2 hours$ =co)er cake
loosely with foil !uring baking if it starts to o)erbrown>
'tan! cake in pan 3+ inutes before turning onto a wire rackA turn cake
top si!e up to cool$ 9ust with sifte! cocoa$
CHOCOLATE TART
Ingredients:
Muantity shortcrust pastry
@gg wash
Filling:
1/2 cup ilk
3++l crea
1;+g nestle club chocolate& broken into sall pieces
1;+g ilk chocolate& broken into sall pieces
1 egg& lightly beaten
big splash )anilla e*tract
Method:
0reheat o)en to 2++1c$ 'it a large 2Hc loose base! fan tin on o)en tray$
Roll out pastry on a foure! boar! an! use it to line the tin& lea)ing an
o)erhang all aroun!$ 0ress a big sheet of foil gently onto the pastry an!
sprea! in soe pie weights or !rie! beans$
Bake tart shell for 1; inutes then reo)e it an! gently run a rolling pin
o)er top of the foil on the ri to break o4 the o)erhang$ Return to o)en
for another 1+31; inutes until cooke! through$ Reo)e shell again&
carefully lift out foil with the weights/beans an! brush pastry with egg
wash$ Return to o)en for a couple ore inutes until egg wash has set
to a glaze then lea)e it to cool on a rack$ Re!uce o)en teperature to
1-+1"$
Ehile pastry is baking& ake 7lling$ Cn a e!iu size saucepan o)er low
heat bring ilk an! crea to Fust below the boil$ %!! both chocolates
an! whisk gently until thoroughly elte! an! sooth$ Reo)e fro heat
an! lea)e to cool$ Ehen barely war whisk in the egg an! )anilla$ 0our
this into the tart shell an! return it to the o)en for 1; G 2+ inutes or
until its Fust set$ ?ransfer it to a rack to cool$
?his looks best in slices$ Ehen youre rea!y to ser)e reo)e the outer
ring& put tart on a boar! an! cut into long we!ges$ 9ust with icing sugar
an! ser)e with crea or ice crea an! berries$
CHOCOLATE COOKIES
(these are everyone!s favourites and the only thing I use #argarine for
Ingredients:
R1/2 cup argarine
1 cup sugar
1 egg
1 cup 'R four
2 tablespoons cocoa
2/3 cup choc chips
Method:
0reheat the o)en to 1;+ an! line the baking trays$
"rea the argarine an! sugar until pale an! then beat in the egg$
?horoughly blen! in the sifte! four an! cocoa an! then stir in the choc
chips$
Bsing spoons& shape into balls an! fatten slightly on the baking tray$
"ook until Fust browne!& !ont o)er cook& appro*iately 1+31; inutes$
"ool on trays for chewy cookies$
HA+ELNUT AN# MILK CHOCOLATE CHIP COOKIES
(these are really easy and yu##y" especially for dipping into hot drinks
Ingredients:
12;g butter& choppe!
1 R1/2 cups 'R four
T3/4 cup brown sugar
1 egg
1 teaspoon )anilla e*tract
T3/4 cup choppe! hazelnuts =C ha)e also use! alon!s& walnuts an!
aca!aias>
2/3 cup ilk chocolate chunks =its especially yuy if you chop up "a!bury
!airy ilk into sall chunks>
Method:
0reheat o)en to 1-+$
,elt butter in a saucepan o)er low heat then set asi!e to cool slightly$
0lace four an! sugar in a bowl an! i* to cobine$
%!! butter& egg an! )anilla an! i* to cobine$ 'tir through hazelnuts
an! chocolate$
Bsing your han!s& oul! 2 tablespoons of cookie i*ture into fat roun!s$
0lace on a baking tray line! with baking paper$ Bake for 1+312 inutes or
until gol!en$
%llow to cool on trays$
,akes 1-
#ONNA HA$ S
COCONUT AN# &HITE CHOCOLATE CHIP COOKIES
Ingredients:
12; gras butter& choppe!
1 cup sugar
1/2 teaspoon )anilla e*tract
1 egg
1 cup plain four
1 cup 'R four
1 cup !essicate! coconut
2/3 cup white chocolate chunks
Method:
0reheat o)en to 1-+."$ Beat butter& sugar an! )anilla in an electric
i*er until light an! creay$
%!! egg an! beat well$ ,i* through fours an! coconut with a knife until
a soft !ough fors$ ,i* through chocolate$
Bsing your han!s& oul! 2 tablespoons of cookie i*ture into a fat
roun!$
0lace on a baking tray line! with non3stick baking paper$ Repeat with the
reaining i*ture$
Bake for 1+ inutes or until light gol!en$
%llow to cool on trays$
RASPBERR$ SOU''L6
Ingredients:
3 egg whites
-+ g castor sugar
1 tablespoon softene! butter
2;+g raspberries
1/2 tablespoon corn3four
Method:
0rocess berries in a foo! processor until a sooth puree$
0lace puree an! 8+g sugar in a saucepan o)er e!iu heat& stirring until
sugar !issol)es$
Blen! cornfour with a tablespoon of waterA when berry i*ture reaches
boiling point whisk in cornfour i*ture& then reo)e fro heat an! cool$
Brush the insi!e of four 2;+l raekins with the butter then !ust with a
little e*tra castor sugar$
Beat egg whites an! a pinch of salt& gra!ually a!!ing the sugar until sti4
peaks for$
0lace 1;+ls fruit i*ture in a large bowl an! a!! a little of the beaten
egg whites to loosen& then gently fol! in reaining egg whites$
Dill raekins e)enly with i*ture& then place on a baking tray an! bake
for 12 inutes until well risen$ Bake at 1H+." for appro*iately - ins or
until fully risen$
9ust with icing sugar an! ser)e ie!iately$
$UM $UM BALLS
'er)es 3+
Ingredients:
2 cups crushe! plain biscuits
1 cup coconut
2 tablespoons "a!bury Bourn)ille "ocoa
4++ g con!ense! ilk
Method:
,i* all the ingre!ients together thoroughly in a foo! processor$
'hape into sall balls an! roll in soe e*tra coconut$
"hill for 3+ inutes$
STAINE# GLASS BISCUITS
Ingredients:
1-;g butter
1 cup castor sugar
1 1/2 teaspoons )anilla e*tract
2 1/2 cups plain four
1 egg
4oz/13+g boile! lollies/ life sa)ers
Method:
"rea together the butter& sugar an! )anilla$ %!! the four an! egg& an!
beat until the !ough is sooth$
Inea! lightly& then wrap in plastic an! refrigerate for 3+ins$
Reo)e fro refrigerator an! roll out !ough to a 2 thickness$ Bse
large biscuit cutters to cut !i4erent shapes& an! then saller cutters to
cut out the centres$
Bake the biscuits for ; inutes at 1H+1" on baking paper$ Reo)e fro
o)en an! sprinkle crushe! boile! lollies into the centre$ Return to o)en
for an e*tra ; inutes to elt the crushe! lollies$
%llow to cool for 1; inutes before reo)ing fro paper$
BERR$ CHOCOLATE MERINGUES
'er)es 8
Ingredients:
3 eggwhites& at roo teperature
1 cup caster sugar
2 tablespoons cocoa pow!er
;+g !ark chocolate 7nely grate!
2;+g punnet strawberries& hulle!& /uatere!
1;+g punnet blueberries
1 tablespoon caster sugar e*tra
1 cup thickene! crea
1/2 teaspoon )anilla e*tract
grate! !ark chocolate& e*tra& to ser)e
Method:
0reheat o)en to 13+"$ 2ine 2 baking trays with baking paper$ 9raw 3 *
1+c =!iaeter> circles onto each piece of baking paper$ 0lace onto
trays& pencil si!e !own$
Bsing an electric i*er& beat egg whites in a large bowl until soft peaks
for$ %!! sugar& 1 tablespoon at a tie& beating well after each a!!ition$
"ontinue beating until eringue is thick an! glossy$ 'ift cocoa pow!er
o)er eringue$ %!! grate! chocolate$ Bsing a large etal spoon& gently
fol! in until cobine!$
Bsing circles as a gui!e& spoon eringue onto baking trays$ ,ake a
sall in!entation in the centre of each eringue$ Bake on the lowest
shelf in o)en for 1 hour$ ?urn o)en o4$ 2ea)e eringues to cool in the
o)en with the !oor aFar for 1 hour$ ?ransfer to a wire rack to cool
copletely$
0lace berries into a bowl$ 'prinkle with e*tra sugar$ 'tir to cobine$ 'et
asi!e for 1; inutes$ Beat crea an! )anilla until soft peaks for$ 0lace
eringues onto ser)ing plates$ ?op with crea an! berries$ 'prinkle with
e*tra chocolate$ 'er)e$
CHOCOLATE CARAMEL SLICE
Ingredients:
Base
-+g butter or argarine& elte!
2/3 cup brown sugar
2/3 cup coconut
1/3 cup plain four
1/3 cup self3raising four
Method:
0reheat o)en to 1H+."$ 5rease a 2+c s/uare baking pan$ "obine all
ingre!ients in a bowl$
0ress into pan an! bake for 1+312 inutes$ 'et base asi!e while aking
carael$
Cara0e1 'i11ing
36;g =1 tin> sweetene! con!ense! ilk
3+g butter
2 tablespoons gol!en syrup
Method:
'tir all ingre!ients o)er e!iu heat until thickene!$ 0our o)er base an!
sprea! e)enly$
Return to o)en for a further 1+312 inutes =carael shoul! be lightly
browne! aroun! e!ges>$
%llow slice to cool$
To77ing
2++g ilk chocolate& elte! =we use! "a!bury 9airy ,ilk "hocolate>
Method:
'prea! chocolate o)er carael 7lling$ 'tore slice in an airtight container
in the refrigerator$
"ut into s/uares before ser)ing =this ay be easier if you use a hot knife&
or allow the slice to sit at roo teperature for a few inutes before
cutting>$
LEMON MERINGUE PIE RECIPE
Ingredients:
Pastr8
H+g self3raising four
13+g plain four
3+g caster sugar
12+g butter
1 egg
Method:
?o ake pastry: 0rocess fours& sugar an! butter in a foo! processor until
i*ture resebles 7ne brea!crubs$ %!! egg an! process until i*ture
coes together into a ball$ "o)er !ough with cling wrap an! refrigerate
for 1 hour$
?o ake leon 7lling: 'tir cornfour& caster sugar& leon Fuice an! water
together in e!iu saucepan until i*ture is sooth$ 0lace saucepan
o)er e!iu heat an! stir until i*ture reaches the boil$ Re!uce heat&
sier an! stir for 3+ secon!s then reo)e fro heat$ Ce!iately an!
)igorously whisk in butter an! egg yolks$ "o)er an! refrigerate 7lling
until col!$
0reheat o)en to 1-+."$ Roll out pastry between two sheets of baking
paper or on a lightly foure! boar! to 7t a 22c =6 inch> pie plate$ 2ift
pastry into pie plate an! gently press into !ish$ ?ri any pastry
o)erhanging the si!es$
0lace a sheet of baking paper on top of the pastry an! 7ll with pastry
weights or uncooke! rice$ Bake at 1-+." for 1+ inutes$ Reo)e
weights/rice an! baking paper an! bake for 1+31; inutes ore& until
the pastry is a light gol!en colour$ %llow pastry shell to cool$
?o ake eringue: 0lace egg whites in large bowl of electric i*er an!
beat on high spee! until soft peaks for$ %!! the sugar gra!ually&
beating until sugar is !issol)e! an! i*ture is thick an! glossy$
'poon leon 7lling into coole! pastry shell an! top with eringue$ Bake
in a preheate! o)en at 2++." for about 1+ inutes or until eringue is
lightly coloure!
Le0on 'i11ing
4 tablespoons cornfour
3/4 cup caster sugar
3/4 cup leon Fuice
1 cup water
8+g butter
3 large egg yolks
Mering)e
3 large egg whites
3/4 cup caster sugar
GINGERBREA# MEN
Ingredients:
2;+gs raw sugar
12;gs honey
3+g butter
1 tablespoon grate! leon rin!
1 tablespoon leon Fuice
1 egg
3H; gs plain four
1 teaspoon salt
1 teaspoon baking pow!er
R teaspoon cinnaon < Outeg
1 R teaspoons groun! ginger
Method:
0lace honey& raw sugar& butter& leon rin! an! Fuice in a saucepan an!
stir o)er a low heat until cobine!$ "ool then i* in egg$
'ift !ry ingre!ients together into a bowl an! a!! li/ui! ingre!ients fro
saucepan$ ?ip onto a foure! bench an! knea! into a soft !ough$
Roll onto a lightly foure! boar! to 3 thickness an! cut into shapes$
0lace onto grease! trays an! bake at 18+.c for 1; inutes$
Reo)e fro trays while war$ 2et cool then !ecorate$
SMARTIE COOKIES
Ingredients:
2 R 1/2 cups plain four
1/2 teaspoon baking pow!er
S1/4 teaspoon salt
2;+ gras butter& softene!
1 1/2 cups 7rly packe! brown sugar
2 teaspoons )anilla
2 eggs
233 packets of 'arties
Method:
0reheat o)en to 16+."$ Cn large bowl& beat softene! butter an! brown
sugar with electric i*er until creay$ Beat in )anilla an! eggs$
Beat in four& baking pow!er& an! salt$
9rop slightly roun!e! tablespoons about ; c apart onto grease! baking
trays$ Dlatten cookies slightly an! press ; ',%R?C@' into top of each$
Bake for - to 6 inutes$
2et cool on trays for ; inutes then transfer to a rack to cool copletely$
GOL#EN S$RUP #UMPLINGS
Ingredients:
Sauce:
1 1/2 cups water
R1/2 cup castor sugar
2 tablespoons gol!en syrup
2+ gras butter
%u#plings:
4+ gras butter
1 cup 'R four
1/3 cup ilk
;+ gras& 3 rows cooking chocolate
Method:
0reheat o)en to 2++.c$ 0lace all the sauce ingre!ients in a saucepan an!
bring to the boil$
,ake the !uplings$ Cn a bowl rub the butter into the four until it
resebles 7ne brea!crubs$ 5ently a!! the ilk an! i* until
cobine! but !o not o)erwork$
9i)i!e the !ough into !upling3size! pieces$ 0ress a chocolate s/uare
into the centre of each an! totally encase$
0lace the !uplings in a baking !ish or cake tin$ 0our the sauce o)er the
!uplings$
"ook in the top half of the o)en for 2+ inutes$
'er)e the !uplings ie!iately with sauce fro the baking !ish
poure! o)er$
?he !uplings can also be steae! if the sauce is prepare! in a large
saucepan$ 9rop the !uplings into the boiling sauce& co)er with the li!
an! cook on e!iu heat for 1+31; inutes$
LEMON SOUR CREAM CAKE
Ingredients:
12;gras butter& at roo tep
1 cup caster sugar
5rate! rin! an! Fuice of 1 leon
2 eggs
1 cup 'R four& sifte!
R1/2 cup sour crea
Ccing sugar to !ust
Method:
Beat butter until creay$ 5ra!ually a!! sugar& beating until light an!
pale$ ,i* in rin!$ %!! eggs& one at a tie& beating well after each
a!!ition$
Dol! four into i*ture alternately with sour crea an! Fuice$ 0our into a
grease! an! line! 2+c roun! cake tin$
Bake in a o!erately slow o)en =18+.c> for 3;34+ inutes or until
cooke!$
"ool in tin for ; inutes an! then turn onto a rack to cool copletely$
'er)e !uste! with icing sugar$
%ELL$ CAKES
Ingredients:
8+g butter& softene!
1/2 cup caster sugar
1 egg& lightly beaten
1 cup self3raising four
2/3 cup ilk
-;g packet raspberry Felly crystals
1 cup boiling water
1 cup col! water
3 cups !esiccate! coconut
1/2 cup !ouble thick crea
Method:
0reheat o)en to 1-+.1"$ 5rease a 12 * 2 tablespoon capacity patty pan$
Bsing an electric i*er& crea butter an! sugar until light an! fu4y$ %!!
egg& a little at a tie& beating until well cobine!$ Bsing a large etal
spoon& gently fol! in half the four an! half the ilk$ Repeat with
reaining four an! ilk$
'poon i*ture into patty pan$ Bake for 1; to 2+ inutes or until a skewer
inserte! into the centre coes out clean$ "ool cakes on a wire rack$
'tir Felly an! boiling water together in a bowl until crystals are !issol)e!$
'tir in col! water$ Refrigerate for 1 hour or until col! an! slightly thick$
0lace coconut into a large bowl$ "ut each cake in half horizontally$
'an!wich hal)es back together using 1 teaspoon of crea$
Bsing a slotte! spoon lower cakes& 1 cake at a tie& into Felly$ 9rain
e*cess Felly$ ?oss cakes in coconut until well coate!$ 0lace onto a line!
tray an! refrigerate for 3+ inutes or until set$
MICRO&A9E CHOCOLATE SEL':SAUCING PU##ING
Ingredients:
8+gras butter
1 1/2 cups 'R four
1 cup caster sugar
1/4 cup cocoa
1/2 cup ilk
1 egg
2 teaspoons )anilla
1/2 cup caster sugar& e*tra
1 tablespoon cocoa& e*tra
1 3/4 cups hot water
Method:
,elt butter in a icrowa)e safe !ish on high for 1 inute$
'tir in sifte! four& sugar& cocoa& ilk& egg an! )anilla$
0our into a large icrowa)e safe bowl$
"obine e*tra sugar an! cocoa an! sprinkle o)er top of pu!!ing$
"arefully pour o)er the hot water$
"ook& co)ere! on high for - inutes or until cooke!$
CHOCANANA MU''INS
Ingredients:
1 sall ripe banana
1 cup white 'R four
1/2 cup wholeeal 'R four
2/3 cup sugar
1/2 cup choc chips
1 egg& lightly beaten
2/3 cup ilk
1/4 cup oil
Method:
0reheat o)en to 1-+."$ Brush a 12 hole uJn pan with oil$
,ash banana in a large bowl$ 'ift four into the bowl an! a!! the husks
left in the sifter$
%!! the sugar& choc chips& egg& ilk an! oil$ 'tir well with a fork until
i*e!$
'poon i*ture into uJn pan$
&HITE CHOCOLATE AN# RASPBERR$ MU''INS
Ingredients:
1/2 cup plain four
1/2 cup 'R four
2/3 cup cocoa
2 eggs& lightly beaten
2 cups brown sugar
2 tablespoons oli)e oil
2++gras low fat )anilla yoghurt
12+ gra tub apple an! strawberry puree
1/2 cup white choc chips
2++ gras raspberries
Method:
0reheat o)en to 1-+."$ 'pray ini uJn tins or line uJn tins with
patty cases$
'ift fours an! cocoa into a bowl$ ,ake a well in the centre$
"obine eggs& sugar& oil& yoghurt an! puree in a Fug$ Ehisk with a fork
to cobine$
Dol! gently into the four with choc chips an! raspberries$
'poon into uJn pans$ Bake for 2+ inutes for large uJns an! 1+
inutes for sall uJns$
9ust with icing sugar to ser)e$
MATTHE&S CHICKEN NUGGETS
Ingredients:
2 large chicken breast 7llets
1 e!iu potato grate!
1 egg
1 teaspoon chicken seasoning
1 cup !rie! brea!crubs
2 slices white brea!& crusts reo)e!
1 large carrot& grate!
1/4 cup grate! paresan cheese
Black pepper to taste
Kil/butter for frying
Method:
0lace chicken an! brea! in a foo! processor an! process until chicken is
ince!$
%!! potato& carrot& egg& cheese& seasonings an! process until i*ture is
cobine!$
'hape i*ture into nugget shapes& coat in brea!crubs$
#eat oil an! butter in hea)y base! frying pan an! fry nuggets until
gol!en brown =appro* 83- inutes>$
9rain on paper towel an! ser)e with sweet an! sour sauce$
MINI SUPPLI
Ingredients:
1+gras butter
1 sall onion& grate!
1 clo)e garlic& crushe!
1/3 cup calrose rice
2/3 cup chicken stock
1 tablespoon toato paste
2 tablespoons 7nely grate! paresan cheese
1 egg& lightly beaten
4+ gras ozzarella cheese
1/4 cup stale brea!crubs
Negetable oil for !eep frying
Method:
,elt butter in a sall pan$ "ook onion an! garlic& stirring until onion is
soft$
%!! rice an! stir until coate! in butter$ %!! cobine! stock an! paste&
bring to the boil an! sier o)er low heat& co)ere! for about 1+ inutes
or until rice is ten!er$
Muickly stir in cheese an! egg into rice an! cool$
"ut ozzarella cheese in 12 e)en size! cubes$ Bsing han!s& ol! 1
tablespoon of rice i*ture aroun! each cheese cube to ake a ball
shape$
5ently toss rice balls in brea! crub until co)ere!$ Refrigerate about 2
hours or until 7r$
#eat oil in large !eep pan$ 9eep fry suppli& in batches until gol!en
brown$ 9rain on paper towel an! ser)e hot$ ,akes 12
APPLE CRUMBLE
Ingredients:
,elte! butter to grease
3/4 cup plain four
-+ gras butter& chille! an! cube!
2/3 cup 7rly packe! brown sugar
1/2 cup shre!!e! coconut
'tewe! apples
Method:
0reheat o)en to 16+."$ Brush a 8c !eep o)enproof !ish with the
elte! butter$
"obine the four an! butter an! use your 7ngertips to rub it into the
four until the i*ture resebles coarse brea!crubs$ 'tir in the brown
sugar an! coconut$
0ut the apples into the !ish an! sprinkle the cruble i*ture e)enly o)er
the top to copletely co)er the apples$
Bake for 3+ inutes or until the cruble i*ture is gol!en$
'er)e war with crea or icecrea$
RICE PU##ING RECIPE
'er)es 2
Ingredients:
1/2 cup water
1/4 cup e!iu grain rice
'cant pinch salt
1/4 cup crea
3/4 cup ilk
2 tablespoons sugar
1/2 teaspoon )anilla
Method:
Bring water to the boil an! a!! rice$ Re!uce heat an! sier for
appro*iately 1+ inutes& stirring occasionally$
Ehen ost of the water has been absorbe!& stir in salt& crea& ilk an!
sugar$
'ier unco)ere! for appro*iately 3+ inutes& stirring occasionally$
Ehen i*ture has thickene! an! rice is ten!er& stir in )anilla$
'poon into in!i)i!ual bowls& !ust with icing sugar an! ser)e war with
fruit an! ice crea$
9ANILLA SLICE
Ingredients:
;++gras pu4 pastry
1 cup sugar
3/4 cup cornfour
1/2 cup custar! pow!er
4 cups ilk
8+ gras butter
2 egg yolks
2 teaspoons )anilla
Method:
9efrost pastry to roo teperature$ Roll pastry into a 32c s/uare then
with a sharp knife tri to a 3+c s/uare$
0lace one s/uare of pastry on large ungrease! o)en tray an! bake in a
)ery hot o)en for ;31+ inutes or until well browne!$ ?ri pastry with a
sharp knife to 23 c s/uare$
Bake an! tri reaining pastry in the sae way$ Dlatten the pu4y si!e
of both pieces of pastry with your han!$
2ine a 23c s/uare slab tin with foil& bringing the foil up o)er si!esA this
akes it easier to reo)e slice once set$ 0lace one piece of pastry into
the base of tin& fattene! si!e up$
"obine sugar& cornfour an! custar! pow!er in a hea)y base!
saucepan& i* well to cobine$ Blen! with a little of the ilk until
sooth then stir in reaining ilk& a!! butter$
'tir i*ture constantly o)er heat until custar! boils an! thickens& re!uce
heat an! sier for 3 inutes$
Reo)e fro heat an! /uickly stir in )anilla& then stir in )anilla& then stir
in the beaten egg yolks$ 0our hot custar! ie!iately o)er pastry in tin$
0lace reaining pastry on top of custar! so the fattene! si!e touches
the hot custar!$ 0ress pastry 7rly with han!$
'prea! e)enly with passionfruit icing when cool$ Refrigerate se)eral
hours or o)ernight until 7lling has set$
0assionfruit icing: 'ift icing sugar into sall basin& a!! softene! butter
an! pulp fro passionfruit$ %!! enough water to ake icing of thick
sprea!ing consistency$ ?he aount of water nee!e! will !epen! on the
size of the passionfruit$ Beat well$
&assionfruit icing
C cup icing sugar
1 teaspoon butter
1 passionfruit
1 teaspoon water
BEST E9ER PLA$#OUGH RECIPE
Ingredients:
2 cups plain four
4 tablespoons crea of tartar
2 tablespoons oil
1 cup salt
2 cups boiling water
Doo! colouring
Method:
Just pop it all in the i*ing bowl an! i*U
Ct looks as though its not going to i* well at 7rst but hang in there an!
through it on the bench to knea! an! it will coe together$
Lou can a!! things such as glitter an! san! to a!! te*ture an! sparkle$
IRRESISTABLE CHOCOLATE PU##INGS
Ingredients:
6+ gras of butter
1/2 cup 7rly packe! brown sugar
3 eggs& separate!
1 cup 'R four
1/4 cup cocoa
1/2 teaspoon bicarb so!a
1/3 cup ilk
6+ gras !ark or ilk cooking chocolate& elte!
Sauce:
12; gras !ark or ilk cooking chocolate& broken
1/2 cup crea
Method:
Beat butter an! sugar together until creay$ %!! egg yolks& beating well$
'ift together four& cocoa an! bicarb so!a$ Dol! into creae! i*ture
alternately with ilk$ Blen! in chocolate an! )anilla$
'poon into a grease! 43; cup pu!!ing basin or 8 grease! sall oul!s
until 3/4 full$
Bake in a o!erate o)en =1-+.c> for 4+34; inutes or 1;32+ inutes for
sall oul!s& or until cooke! when teste!$ Bnoul! an! ser)e in
we!ges or in!i)i!ually$
?o prepare sauce: 0lace chocolate an! crea together in a saucepan$
"ook& stirring o)er a gentle heat& until elte! an! well cobine!$ Ieep
war an! ser)e o)er pu!!ing with crea or ice crea$
CHICKEN PARMESAN &ITH BASIL SAUCE
INGRE#IENTS:
1 cup stale brea!crubs
1/3 cup coarsely grate! paresan
1 tablespoon 7nely choppe! fresh fat3leaf parsley
3 bacon rashers& choppe! 7nely
-+g butter& elte!
2 clo)es garlic& crushe!
1 teaspoon Eorcestershire sauce
R1/2 teaspoon ustar! pow!er
4 single chicken breast 7llets =-++g>
1/3 cup =-+l> oli)e oil
S1/4 cup =8+l> white )inegar
1 clo)e garlic
1 cup 7rly packe! fresh basil lea)es
1/3 cup =-+l> crea
1 egg yolk
METHO#;
0reheat o)en to o!erate =1-+1"/18+1" fan3force!>$
"obine brea!crubs& cheese an! parsley in large bowl$ 'et asi!e$
"ook bacon in large non3stick frying pan until crispA !rain on absorbent
paper$ %!! bacon to brea!crub i*ture$
"obine butter& garlic& Eorcestershire sauce an! ustar! in shallow
!ish$
9ip chicken into butter i*ture then place& in a single layer& in shallow
o)enproof !ish$
0ress crub i*ture on top of chicken$
"ook chicken unco)ere! =about 2; inutes> until cooke! through$
,eanwhile& ake basil sauce$ Blen! oil& )inegar& garlic& basil an! crea
until sooth$
?ransfer to a sall saucepan$ %!! yolk an! whisk o)er low heat& without
boiling& until sauce thickens slightly$
'er)e chicken with basil sauce& an! green sala!& if !esire!$
LEMON TART
Ingredients:
'asy sweet pastry G =akes 1 * 24c tart shell>
18+ gras butter
13+ gras plain four
6+ gras pure icing sugar
2 egg yolks
Filling (
4 eggs
1++ ls leon Fuice
Dinely grate! zest fro 1 leon
1-+ gras caster sugar
24+ ls crea
Method:
Cn a foo! processor& i* the icing sugar& four an! butter together until it
resebles 7ne brea!crubs$
%!! egg yolks one at a tie until Fust incorporate!$ 0rocess only until the
!ough Fust coes together& then wrap in plastic an! rest for 1 hour
before rolling out on a foure! boar! to a ; thickness$
5rease your tart tin or springfor tin an! line with pastry$ Blin! bake at
18+." until crisp an! pale brown& about 2+ inutes$
?o ake the 7lling& beat the eggs with a whisk& then gently whisk in the
other ingre!ients until Fust cobine! =a)oi! o)er3aerating or the i* will
en! up with tiny bubbles in it>&
Dill the blin! bake! shell with the cur! an! bake at 11+." for 4+ inutes
or until Fust set in the i!!le =check after 3+ inutes& then e)ery ;
inutes thereafter$> ?he top shoul! not brown& an! you shoul! not see
any o)eent in the centre when wobble!$
Before ser)ing& sprinkle the top of the tart with icing sugar or caster
sugar$ 0re heat your grill to )ery hot$ 0lace the tart un!er the grill&
checking e)ery 3+ secon!s until the sugar has elte! an! turne! brown$
'er)e with !ouble crea$
EAS$ CAKE
Ingredients:
1 1/2 cups 'R Dlour
1 cup coconut
1/2 cup sugar
1 cup ilk
1 1/2 cups of !rie! apricots& choppe!
1 egg
Method:
0reheat o)en to 1-+."$
5rease a loaf tin$
,i* all ingre!ients together$
"ook for ;+38+ inutes$ "ool for ; inutes before turning out$
IRON ENRICHE# MUESLI COOKIES
Ingredients:
1 cup #einz ,uesli an! apple cereal
1 cup plain four
1 teaspoon baking pow!er
3+ gras butter
1 cup #einz fruit !rink or ilk
Method:
'ift four an! baking pow!er& rub in butter to reseble brea!crubs$
%!! uesli an! li/ui!s$ ,i* to a soft !ough$
0lace heape! teaspoonfuls on a lightly grease! tray$
2ightly fatten with a fork !ippe! into four$
Bake at 1-+." until light brown$
0lace on rack to cool$ 'tore in an airtight container or freeze$
MUMS PASTA SALA#
Ingredients:
- tablespoons oli)e oil
2 large onions& slice!
4 ripe toatoes& skin an! see!s reo)e! an! fesh choppe!
2 re! capsicus slice!
Basil lea)es
4++g i*e! green an! white fettucine
1 Far poo!ori secchi =Ctalian !rie! toatoes in oil>
'hre!!e! basil lea)es
'alt an! pepper
Method:
#eat oil an! gently fry onions until soft$ %!! choppe! toatoes& cook
until i*ture thickens$ %!! capsicus an! basil an! cook for a further ;
inutes$
"ook pasta in a large saucepan of boiling salte! water$ 9rain an! refresh
un!er col! running water$
9rain well& shaking the colan!er to reo)e as uch water as possible$
?oss with the onion i*ture$
%!! the Far of toatoes an! the oil fro the Far$ %!! salt an! pepper to
taste$

,us Butter "ake
Cngre!ients:
2;+g butter
1 teaspoon )anilla
4 eggs
1 cup ilk
2 cups caster sugar
2 cups 'R four
1/3 cup custar! pow!er
#a)e butter an! eggs at roo tep$
"obine roughly choppe! butter& )anilla& eggs& ilk& sugar& sifte! four an!
custar! pow!er into a large bowl an! beat on low spee! with electric i*er
until all ingre!ients are cobine!$ Cncrease spee! to e!iu an! beat for 1+
inutes$
0our i*ture into well grease! 1+inch s/uare& which has been line! with
baking paper$ Bake in a o!erate o)en for one hour or until cooke! when
teste!$
'tan! ; inutes before turning out onto a wire rack to cool$
HELEN GOH(S CHOCOLATE CAKE
Ingredients:
2;+ gras unsalte! butter& elte!
2;+ gras /uality !ark chocolate& broken into sall pieces
2++ gras caster sugar
1 cup hot espresso co4ee
2++ gras 'R four
;+ gras goo! /uality cocoa pow!er
2 teaspoons )anilla e*tract
2 eggs
Method:
,i* the butter& sugar& chocolate an! co4ee in a foo! processor until well
blen!e!$ ?he sugar shoul! be !issol)e!& the chocolate well elte!& but it
!oesnt atter if there are still soe soli! chocolate pieces$
%!! the four& cocoa pow!er& )anilla an! eggs an! process until sooth$
0our into a well grease! 2;c cake tin an! bake in a 16+." o)en for
about 3; inutes or until well !one$ ?he chocolate aroa will tell you
when its !one& but its well worth testing with a knife$
Cce with chocolate ganache or ser)e with raspberry sauce an! crea$
BUTTER CAKE
Ingredients:
1++ gras butter
1 cup caster sugar
2 cups 'R four
2 eggs
3 !rops )anilla essence
3/4 cup ilk
Method:
0re heat o)en to 32;.$
Eeigh an! easure ingre!ients$
'ift four an! beat eggs$
"rea butter an! sugar an! a!! eggs gra!ually an! i* well$
%!! four an! ilk alternately& 1/3 at a tie$ 'tir gently an! thoroughly$
%!! essence$
0lace in grease! an! line tin an! bake$
CHOCOLATE SLICE
Ingredients:
1 cup 'R four
1 cup coconut
1 cup cornfakes
3/4 cups caster sugar
2 tablespoons cocoa
1 tablespoon gol!en syrup
14; gras butter
1 teaspoon )anilla
Method:
,i* all !ry ingre!ients together in a bowl$
,elt butter& gol!en syrup an! )anilla in icrowa)e for 1 inute on high&
then i* into the !ry ingre!ients$
0ress into grease! tin an! bake in a hot o)en 2++. for 1; inutes$
Ehen cool ice with chocolate icing an! coconut$
RASPBERR$ & COCONUT LOA'
Ingredients:
1 3/4 cups !essicate! coconut
1 1/2 cups coconut ilk
1 cup caster sugar
1 egg& lightly beaten
1 teaspoon )anilla essence
1 2/3 cups 'R four
1 cup frozen raspberries
Ccing sugar& to ser)e
Method:
"obine coconut an! coconut ilk in a large bowl$ "o)er an! stan! for
3+ inutes$
0reheat o)en to 1H+."$ 2ine base an! si!es of a Hc !eep& 1+$;c *
2+$;c =base> loaf pan with baking paper& allowing a 2 c o)erhang at
both long en!s$
Bsing a etal spoon& stir sugar& egg an! )anilla into coconut i*ture$
5ently stir until cobine!$ Dol! in raspberries$
'poon i*ture into prepare! pan$ Bake for 1 hour 1+ inutes or until a
skewer inserte! into the centre coes out clean$ "ool loaf in pan for 1+
inutes$ 2ift onto a wire rack to cool copletely$
9ust with icing sugar an! slice$ 'er)e toaste! if !esire!$
BERR$ CUSTAR# TART SLICE
Ingredients:
2++ gras butter& softene!
1/2 cup caster sugar
1 1/2 cups plain four& sifte!
1/2 cup !essicate! coconut
Berry topping
4;+ gras i*e! fresh berries
2 eggs
2 egg yolks
1/3 cup caster sugar
1 3/4 cups thickene! crea
3/4 cup ilk
1 teaspoon groun! nuteg
Method:
0reheat o)en to 1-+."$ 5rease a 3c !eep& 24c * 26$;c =base> slab
pan$ 2ine with baking paper& lea)ing a 2 c o)erhang at both long en!s$
Bsing electric beaters& crea butter an! sugar until cobine!$ 'tir in
four an! coconut$ ,i* well$
0ress pastry e)enly o)er base of prepare! pan$ Bake for 1231; inutes or
until light gol!en$ Reo)e fro o)en$ 'et asi!e for 1+ inutes to cool$
)ake berry topping. 'poon berries o)er pastry base$ Ehisk eggs& egg
yolks an! 1/4 cup caster sugar in a large Fug$ %!! crea an! ilk$
Ehisk to cobine$ 'train custar! through a sie)e o)er the berries$
Bake for 3+ inutes or until centre is set$ "ool for 1 hour in pan$
"obine nuteg an! reaining 1 tablespoon of caster sugar$ 'prinkle
o)er war slice$ 2ift slice out of pan$ "ut into pieces an! ser)e war or
col!$
CHOCOLATE MARSHMALLO& SLICE
Ingredients:
2++ gras arshallows
1 tablespoon water
6+ gras unsalte! butter
2++ gras !ark choc& choppe! coarsely
12; gras plain sweet biscuits& choppe! coarsely
1/2 cup choppe! !rie! apricots
1/2 cup choppe! hazelnuts
1/2 cup choppe! walnuts
2++ gras !ark chocolate& e*tra
8+ gras unsalte! butter& e*tra
Method:
"obine arshallows& water an! butter in large saucepan$ 'tir
constantly o)er low heat until arshallows are elte!$
Reo)e pan fro heat$ %!! chocolate an! stir until elte!$
%!! biscuits& apricots an! nuts to arshallow i*ture$ 'tir gently to
cobine$
0our into foil line! tin$ 'prea! e)enly into tin& !o not crush biscuits$ "o)er
an! refrigerate for 1 hour$
,elt e*tra chocolate an! butter in a bowl o)er siering water$ 'prea!
i*ture e)enly o)er slice$ Refrigerate until 7r$ "ut into s/uares an!
ser)e$