Apple Slice

Ingredients:

2 cups self raising flour
1 cup sugar
3 apples, peeled, cored and diced (1cm)
125g butter or margarine
1 egg

Method:
Toss apples with self raising flour and sugar in a medium mixing bowl.
Melt butter in a small saucepan on the stovetop or in a small bowl in the microwave. Stir in egg.
Pour butter and egg into the apple mixture and mix until combined.
Spoon into a greased and lined slice tin.
Bake at 180 C for 35 to 40 minutes or until the top is golden brown and a skewer inserted into the middle comes out clean. Keeps for about 3 days.

Dessert - Raspberry Ripple

Raspberry Puree:
1/2 punnet of raspberries
1 tablespoon of icing sugar
In a bowl mix together raspberries and icing sugar until a puree consistency.

Decorations:
6 mint thins, cut in half.
Fresh raspberries
Icing sugar, dusting

Ice Cream:
400g frozen raspberries
350g thick vanilla yoghurt, really cold
50g icing sugar
Add the frozen raspberries, vanilla yoghurt and icing sugar to a food processor and whizz for 30 seconds to 1 minute - ice cream done.

Layer in a dessert glass - ice cream, raspberry puree, top with mint thins, fresh raspberries and icing sugar.

Enjoy!

Popcorn Cookies (recipe by Fast Ed)

Ingredients:

250g unsalted butter
110g caster sugar
80ml sweetened condensed milk
300g plain flour

1 teaspoon of baking powder

1 and 1/2 cups popcorn (popped)

# white chocolate, melted

Method:

Pre-heat oven to 160 degrees C.

Cream butter and sugar together until light and fluffy. Add sweetened condensed milk and mix to combined.

Add sifted flour and baking powder and stir with wooden spoon until just combined. Don't overmix.

Add popcorn and mix together.

Place 8 tablespoon of the mix with room between each onto a tray lined with baking paper for 15 - 18 minutes.

The biscuits need to cool completely on a wire rack.

Load the melted chocolate into a piping bag and drizzle the chocolate over the top of them and let sit a little before indulging.

Sour cream and onion tart

Ingredients:

8 slices of bread, crusts removed
butter, spreading on bread
4 red onions, thinly sliced
1Tbsp olive oil
1tsp sugar
2tsps balsamic vinegar
300g sour cream
1Tbsp cornflour
3 eggs
1 cup grated Swiss cheese
salt and pepper to season

Method:

Preheat oven to 180 °C. Remove crusts from 8 slices of bread, spread all sides with butter, and line a large loaf tin with the slices. Put olive oil in a large pan, add the onion and a teaspoon of sugar, cook over a low heat until onions brown, add balsamic vinegar and cook for 5 minutes. Put onion in bread-lined tin. Pour sour cream into a large mixing bowl, add cornflour, eggs, grated Swiss cheese, season with salt and pepper and whisk to combine. Pour sour cream mixture over onions, bake for 25-30 minutes then let stand for 5 minutes before serving.

Kate's tips:

Chorizo – lightly fried to brown and release natural oils, add to bread-lined tin with onion mix.

Honey Jumbles

Ingredients:

Honey Jumbles
125g unsalted butter
1 tsp vanilla extract
¾ cup brown sugar
2 eggs, lightly beaten
3Tbsp honey
1¼ cups SR flour
1 cup plain flour
1Tbsp ground ginger
1Tbsp mixed spice
½ tsp bicarbonate of soda

Icing
1½ cups pure icing sugar, sifted
pink [or another colour] food colouring

Method:

Preheat the oven to 180 °C. Line 2 oven trays with baking paper. Beat the butter and vanilla until creamy, then add the sugar and beat until the mixture has increased in volume and is paler in colour. Add the eggs and honey, beat until well combined.

Sift the dry ingredients, add to the butter mixture, stir to combine. Put mixture in a nylon bag fitted with a plain 1cm pipe. Pipe mixture onto prepared trays into 8-10cm lengths. Bake for 10-12 minutes or until golden and firm. Stand trays on a wire rack to cool. When cold top biscuits with icing. Stand on a wire rack until the icing is set.

To make the icing: Put the icing sugar in a heatproof basin and add enough warm water and a few drops of food colouring until the mixture is a stiff paste. Stand the bowl over simmering water and stir until mixture is of a spreading consistency.

Meringues - Mini

Ingredients:

3 eggwhites
1 cup caster sugar
2 tsp rosewater essence
Pink food colouring

Method:

Preheat oven to 120 °C. Line 2 oven trays with baking paper. Put the eggwhites, sugar and essence in the small bowl of an electric mixer, beat on a low speed for 1 minute then increase to high and beat for 10 minutes until thick and glossy.

Add a few drops of pink [or another colour] food colouring, mix until combined.

Spoon or pipe the mixture onto prepared trays. Bake for 50-60 minutes or until the meringues are dry and crisp.

Turn off the oven and pull the oven door ajar, leave the meringues in the oven to cool.

Kate’s Tips:

Meringues can be made up to a week before serving, but store them in an airtight container in a cool dry place.

Meringues can be sandwiched together with whipped cream.

Champagne Jelly & whatever fruit you desire

Ingredients:

5 sheets of gelatine
600ml of Champagne or sparkling wine
4 tablespoons of caster sugar
1 cup of fruit [whatever type you desire]

Method:

Put the sheets of gelatine in a medium mixing bowl, cover with cold water and leave to stand for 10 minutes or until soft. When soft remove the sheets from the bowl and squeeze out any excess water.

Pour the champagne into a medium heavy based pan and place over a low heat until warm. Stir in the sugar and gelatine sheets then strain through a fine strainer.

Arrange the fruit in jelly moulds and pour the champagne mixture over. Put the moulds in the fridge to set for 2-4 hours.

Vanilla Mascarpone

Ingredients:

200g mascarpone
2-3 drops of vanilla extract

Method:

Mix the mascarpone and extra vanilla until smooth.

Passionfruit Curd

Ingredients:

5 egg yolks
150g caster sugar
280ml lemon juice
70g soft butter

Method:

Put the eggs and sugar in a bowl over simmering water and whisk for 5 minutes or until thick. Pour in the lemon juice and whisk for a further 5 minutes or until the mixture coats the back of the wooden spoon. Remove from the heat. Leave to cool slightly, then whisk in the butter, transfer to a clean dish, cover and put in the fridge until required.

Couscous Salad

Ingredients:

1½ cups chicken stock
¼ cup water
1½ cups couscous
60g butter
1 cup flat leaf parsley, coarsely chopped
1 lemon, shredded rind and juice
1/3 cup pistachio kernels, coarsely chopped
Salt flakes and freshly ground black pepper

Method:

Combined stock and water in a heavy-based pan and bring slowly to the boil. Put couscous in a bowl, add stock mixture and stir until combined. Cover bowl and stand couscous for 5-8 minutes or until liquid is absorbed. Add butter and stir with a fork, gently separating the grains. Allow to cool.

Gently stir in parsley, lemon rind and juice, and pistachios and season. Spoon into an airtight container and refrigerate until required.

Feta and chilli dip

Ingredients:

200g creamy feta, chopped
200g Greek-style yoghurt
1/3 cup olive oil
¼ cup oregano leaves, coarsely chopped
3 green shallots, thinly sliced
1 long red chilli, seeded and finely chopped
2 garlic cloves, crushed
salt flakes and freshly ground black pepper
1 Italian ciabatta loaf, thinly sliced diagonally

Method:

Preheat oven to 200 °C. Put feta, yoghurt, 1 tablespoon of olive oil, oregano, shallot, chilli and half of the garlic in a food processor and process until mixture is smooth and thick. Transfer to a bowl and season. Cover and refrigerate until required.

Line an oven tray with baking paper. Stir remaining oil and garlic in a bowl until combined. Brush both sides of bread slices with oil mixture, arrange on prepared tray and bake for 5 minutes or until golden. Turn and cook for a further 3-5 minutes or until golden and crisp. Let cool. Serve crostini with Feta and chilli dip.

Spinach and Walnut pastries

Ingredients:

300g baby spinach leaves
1Tbsp olive oil
1 large brown onion, finely chopped
1/3 cup walnuts, coarsely chopped
Finely grated rind of 1 lemon
2Tbsp lemon juice
Salt and freshly ground black pepper
2 cups plain flour
2 tsp caraway seeds
1/3 cup cold water
Extra ¼ cup olive oil
1 egg
Extra flour, for kneading
Extra 1 egg, lightly beaten
1Tbsp salt flakes

Method:

Preheat oven to 200°C. Line a large oven tray with baking paper. Put spinach in a large bowl, cover with boiling water and stand for 1 minute, or until wilted. Drain, rinse under cold water and using your hands, squeeze out as much water as possible. Chop spinach and put in a bowl.

Heat oil in a non-stick frying pan over a medium heat. Add onion and cook for 3-4 minutes or until soft. Let cool. Add onion to spinach with walnut, lemon rind and lemon juice. Stir until well combined and season with salt and pepper.

Put flour and caraway seeds in a bowl, stir until well combined and make a well in the centre. Whisk water, extra oil and egg in a jug. Add to flour and stir until a dough forms. Turn out dough onto a lightly floured surface and knead until mixture comes together. Divide into 8 portions and form into balls.

Roll 1 ball out to a 3mm-thick round using a rolling pin. Spoon 2 tablespoons of spinach mixture into the centre. Fold over 3 sides to enclose filling, then press edges together to form a 3-sided pastry triangle. Transfer to prepared tray. Repeat with remaining dough and filling.

Brush pastries with extra egg and sprinkle with salt flakes. Bake for 15 – 20 minutes or until dough is golden and cooked through. Let cool. Pack pastries in a large airtight container and refrigerate until required.

Curried tuna toasted

Ingredients:
1 x 400g tuna in spring water, spring water drained 
1 teaspoon of curry powder
1/2 cup of mayonnaise, light
Turkish rolls, cut in half, lengthways 
Margarine 
Flat bed toaster

Method:
In a bowl add the tuna, curry powder and mayonnaise. Mix until all combined thoroughly. Set aside.
Slice Turkish rolls in half lengthways and put some margarine on the top side.
Put the tuna mix on the bottom side of the Turkish roll (the side without the margarine) and top with grated cheese.
Put the top on (the side with the margarine) and put on the flat bed toaster. Cook on "toast" for about 5 minutes.
Cut in half and serve.
Enjoy!

Gnocchi Casserole

Ingredients:

250g beef, minced

250g pork, minced

1 onion, diced

2 cloves garlic, minced

2 x 400g can crushed tomatoes

2 tablespoons Italian Dried Herbs

1 tablespoon tomato paste

1 serving of ricotta cheese gnocchi

6 slices fresh mozzarella

1/2 teaspoon dried parsley

Method:

Preheat oven to 350°F.

Brown the beef and pork together in a deep skillet over medium heat. When the meat is nearly cooked through, add the onion to the pan and continue cooking until translucent.

Add the garlic and cook for 1 minute.

Stir in the tomatoes, Italian seasoning, and tomato paste. Cook for 15 minutes over medium-low heat, stirring often.

While the sauce is cooking, bring a large pot of water to a boil and cook the gnocchi according to package instructions. Drain and add to the pot of sauce. Gently toss to coat.

Transfer to a 1 1/2 quart baking dish and top with the mozzarella slices and parsley.

Bake for 10 minutes.

Serve immediately. 

Ricotta Gnocchi

Ingredients:
450g light ricotta cheese, drain excess liquid
2 large eggs
1/2 cup freshly grated parmesan cheese
1/2 teaspoon salt
2 cups plain flour, more as needed
sauce of your choice

Method:
In a large bowl, add 1.5 cups of flour. Make a well in the centre, add ricotta cheese, eggs, parmesan and salt. Mix until combined. Turn mixture onto a well floured board and begin gentle kneading. Add more flour as necessary until dough stops sticking to your fingers. Form dough into a large ball.

Cut the ball in half and then half again (so cut into four equal balls).

Roll each section into 1/2 inch thick rope.

Cut each rope into 1 inch pieces.

To make the ridges, roll each piece down the tines of a fork or gnocchi board. It’s ok if they look a little funny, it will take some practice to get the pressure correct.

Sprinkle gnocchi with a little flour, spread them out, and allow them to rest a bit while you heat the sauce and bring a large pot of lightly salted water to a boil over high heat.

Gently add the gnocchi to the boiling water and cook until they float to the surface. This only takes a few minutes.

Drain and place into a serving bowl. Spoon sauce over gnocchi and stir lightly with a wooden spoon until mixed.

Other dishes to use in:
Gnocchi Casserole

Homemade Tomato Sauce (Slow Cooker)

Ingredients:
1 medium carrot, grated
4 garlic cloves, crushed
2 tbsp fresh Thyme, finely chopped
2 large cans whole tomatoes, peeled
1 medium brown onion, chopped
1 pinch of salt
1 pinch of pepper
2 tbsp. extra virgin olive oil

Method:
This Easy Slow Cooker Tomato Sauce is actually very easy to make.

Heat a fry pan with a tbsp. of extra virgin olive oil and sauté your diced onions until translucent. Add the garlic and fresh thyme, grate a carrot, sauté it in olive oil for approx. 3 to 5 minutes, add it to the slow cooker.

Open 2 cans of good quality whole peeled tomatoes, pour them on top of the onion garlic mixture, smash the tomatoes with potato masher and you’re done.

It doesn’t take more than 10 minutes to prepare.

Set the slow cooker on high and cook for 4 hours.

Enjoy with a hearty meat pie!

Meat Loaf

Serves 6

Ingredients:
2 teaspoons olive oil
1 brown onion, finely chopped
1 cup finely chopped carrot
1/2 cup finely chopped celery
1/4 cup chopped spring onions/shallots
1/4 cup finely chopped mushrooms
2 cloves garlic, crushed
1 teaspoon fresh thyme leaves, chopped or 1/4 teaspoon dried thyme
2 egg whites
1 cup fresh breadcrumbs
1/2 cup tomato sauce
250g finely minced lean beef
500g minced chicken

Method:
Preheat oven to 190 degrees C. Spray a 20 x 10cm loaf tin with vegetable oil cooking spray.

In a large non-stick frying pan, heat oil over a medium high heat. Add vegetables, garlic and thyme. Cook, stirring, until vegetables begin to soften, about 5 minutes. Transfer to a plate; cool slightly.

In a mixing bowl, place the egg whites, breadcrumbs and tomato sauce. Add beef and chicken. Mix just until evenly combined. Add vegetable mixture; mix well. Press into prepared tin.

Bake until a metal skewer inserted in centre feels warm, about 55 minutes. Stand for 10 minutes to firm. Turn out, cut into thick slices and serve with potato mash and greens.

Per serving:
Calories 219 / kJ 915 / Carbohydrates 10 g / Fibre 2 g / Protein 29 g / Sodium 331 mg / Fat 7 g / Cholesterol 82 mg

Chicken Satay Sauce

Serves 6

Ingredients:
8 teaspoons salt-reduced chicken stock
4 teaspoons fresh lime juice
4 teaspoons salt-reduced soy sauce
4 teaspoons peanut butter
1/4 teaspoon Tabasco sauce
1 clove garlic, crushed

Method:
In a small pan, combine the stock, lime juice, soy sauce, peanut butter, Tabasco sauce and garlic. Bring to the boil, stirring continuously. Cover and set aside until ready to use.

Serve with chicken and capsicum skewers and sliced limes.

Enjoy!

Potato & Cheesy Topping

Serves 4

Ingredients:
1kg large, evenly shaped potatoes, Pontiac or Desiree
10g butter, melted
freshly ground black pepper
1/4 teaspoon dill or caraway seeds
2 rashers lean bacon
125g cheddar cheese, grated

Method:
Preheat oven to 180 degrees C. Wash potatoes and cut length-wise into quarters. Using a small, sharp knife, carefully cut the potato flesh away from the skin, leaving a 'shell' no thicker than 1 cm. Use potato flesh for potato soup or creamy mashed potatoes.

Brush inside the potato 'shells' with melted butter. Sprinkle with pepper, dill or caraway seeds.

Place potato skins on a lightly greased baking tray and bake for 45 minutes.

Meanwhile, grill bacon until cooked, drain on paper towels. Trim all fat from bacon and chop finely.

Sprinkle grated cheese over potato skins, dividing evenly. Bake in oven for 10 minutes, then sprinkle bacon over and bake for a further 5 minutes or until cheese is golden and puffed. Serve hot with drinks or a tasty snack.

Per Serving:
Calories 471 / kJ 1970 / Carbohydrates 33 g / Fibre 4 g / Protein 20 g / Sodium 531 mg / Fat 29 g / Cholesterol 81 mg