Pikelet Pops

Ingredients
1/2 cup all-purpose flour
1 tablespoon of sugar
1 teaspoon of baking powder
1/4 teaspoon of baking soda
1/4 teaspoon of kosher salt
1/2 cup of fat-free plain Greek yogurt
1-2 tablespoons of milk, depending on the thickness of the yogurt you use
2 tablespoons of melted and cooled butter
1 egg, lightly beaten

Method
Combine flour, sugar, baking powder, baking soda, and salt in a large bowl and whisk to combine.

Add Greek yogurt, butter, and lightly beaten egg to the same bowl. 

Add enough milk to make batter stir-able, 1-2 tablespoons depending on the thickness of the yogurt.

Start by melting your butter, preheating your electric non-stick griddle, and having your lollipop sticks handy. I use the Wilton six inch lollipop sticks purchased from Spotlight.
Now, let’s make the pancake batter. Add flour, sugar, baking powder, baking soda, and kosher salt to a large bowl and whisk together. Then add non-fat plain Greek yogurt, melted and cooled butter, egg, and milk. Stir just until combined. You will have a very thick and creamy pancake batter.

Scoop out a heaping teaspoon of pancake batter.

Drop the pancake batter onto the hot griddle. Give the pancake about a minute to set up on the griddle side so the lollipop stick won’t go all the way through, then place the lollipop stick in the batter just shy of the top of the pancake. Press stick down and use your spoon to smooth out the valley in the batter, that way you will have pancakes that look perfect on both sides!

Space the rest of the pancake pops out, so you have room to add the sticks. They cook really quickly since they are so small. About 4-5 minutes on the first side, and around 3 minutes on the second side. Once the edges start to dry out, they are ready to turn. To flip the pancake pops use a small spatula to lift them up a bit, then you can use the lollipop stick to give them a quick turn. 

To warm before serving, pop them in the microwave for thirty seconds and they were perfectly hot and fluffy!

Almond Cookies

Ingredients
227g almond paste
1 1/2 cups (about 175g) icing sugar
3 egg whites
1/2 cup (100g) ground almonds
5 Tabsp plain flour

Instructions
Heat oven to 150 degrees Celsius. Line baking sheets with baking paper.
In a mixing bowl combine all the ingredients and mix well.
Fill a piping bag with the dough and pipe rounds of “dough” onto the baking sheets.
Bake the cookies for 12 to 15 minutes until golden around the edges; cookies will still be soft when you remove them from the oven but will harden as they cool.
Let the cookies cool completely on a wire rack then store in an airtight container for up to 3 weeks … if they last that long!

Chocolate Orange Bliss Balls

Ingredients
3.5 cups pitted dates
1 cup raw cashews
1 tablespoon orange juice
desiccated coconut for rolling balls in

Method
Add the dates and cashews to a blender and process until fine.
Add the orange juice and mix for 10 seconds until combined.
Wet your hands so the mixture doesn't stick and using a tablespoon or 1/2 tablespoon start mixing balls.
Roll the balls in the desiccated coconut and then store them in an air tight container.

Savoury Pikelets

Makes 40, party size

Ingredients

3 egg whites

½ cup carrots grated

⅓ cup zucchini grated

2 tablespoons shallots finely sliced

½ teaspoon white vinegar

1¼ cup skim milk

1 tablespoon margarine melted

2 tablespoons finely grated parmesan cheese

3 tablespoons seeded mustard (in jar)

½ teaspoon crushed garlic (in jar)

1 teaspoon salt-reduced vegetable stock powder

pinch pepper

1½ cups self-raising flour

cooking spray

Method
In a medium size mixing bowl beat the egg whites for one minute using an electric beater.
Fold in carrots, zucchini and shallots and combine.
Add vinegar to milk then melted margarine to milk and pour into mix.
Add parmesan cheese, mustard, garlic, stock powder and pepper and fold together until blended.
Sift flour into bowl in one go and fold gently until combined.
Coat a non-stick frypan generously with cooking spray then drop a tablespoon of mixture onto hot frypan.
Try and keep to a similar round shape.
When mixture starts to bubble turn pikelets over and cook other side for a few minutes.
Repeat this step spraying with cooking spray each time until all mixture has been used making 40 party size pikelets.

Topping suggestions

Pipe a small amount of low-fat cream cheese or a slice of low-fat cheese and top with any of these options such as a small slice of avocado, lean ham, smoked salmon, quarter slice cherry tomato, capsicum, cucumber, tomato relish or low-fat hummus. Or just have plain with a little low-fat margarine.

Spinach & Ricotta Puffs

Ingredients
Filling
1 egg
200g ricotta (preferably full fat but low fat also works) (Notes)
250g frozen chopped spinach, thawed and squeezed of excess water
¾ cup grated cheddar cheese (or tasty or gruyere or any other melting cheese with flavour)
¾ tsp salt
Black pepper

Pastry

2 sheets puff pastry (25cm square), defrosted

1 egg, lightly beaten (egg wash)

Method
Preheat oven to 180C.
Spray 2 standard muffin / cupcake tins with oil.

Filling
Place egg in a bowl and lightly whisk. Add remaining Filling ingredients and mix to combine. Taste and adjust salt to taste.

Pastry
Cut each pastry into 9 equal pieces (18 in total). You probably won't use 3 pieces.
Mould 15 pieces of pastry into the muffin tins.
Divide the Filling between each, then bring the four corners into the centre and press down to stick together. Don't overfill otherwise you won't be able to seal the pastries or they will burst open when baking (which regularly happens with mine).
Brush with egg wash, then bake for 15 to 20 minutes or until deep golden brown.
Allow to rest for 5 minutes before removing.
Serve warm or cool.

Notes
You can use feta instead of ricotta if you prefer. Don't add any salt though, otherwise it will be too salty.

Chocolate Pudding (Fast Ed's)

Author: Fast Ed off Better Homes & Gardens

Ingredients
180g butter, really soft
200g caster sugar
2 eggs
1 vanilla bean, scraped
200ml milk
75g cocoa
75g plain flour
1 tsp baking powder
75g dark chocolate, finely grated

Method
In a bowl add butter, caster sugar, eggs and vanilla bean and mix until smooth and combined.
Add milk and mix until resembles scrambled eggs.
The separation allows the chocolate pudding to get its unique texture - a dry layer and a creamy layer.
Sift the dry ingredients [cocoa powder, plain flour and baking powder] into the bowl. Stir until just combined.
Add finely grated dark chocolate and stir through.
Pour into a prepared baking tray and steam over gentle heat for 12-15 minutes.
Serve with fruit salad with a drizzle of honey.

Strawberry Banana Oat Bars

Ingredients
Strawberry Chia Jam
2 cups (350g) frozen strawberries* 
2 tablespoons (30ml) maple syrup
2 tablespoons (14g) chia seeds
1 tsp vanilla extract

Banana Oat Bars
2 cups (160g) rolled oats, divided
1 tsp baking powder
2 medium-sized ripe bananas, mashed (200g or 1 cup)
1/4 cup (60ml) maple syrup
1 tsp vanilla extract

Method
Strawberry Chia Jam
Add strawberries and maple syrup to a medium saucepan set over medium heat. Heat until the berries begin to release their liquid, about 5 - 15 minutes depending on whether they were thawed first. Bring to a boil, stirring occasionally, until berries begin to break down and thicken, about 5 - 10 minutes. Use your spoon to break them apart further if desired.

Stir in the chia seeds and vanilla, continuing to cook for another 5 minutes. Remove from the heat and allow the jam to cool. It will continue to thicken the longer it sits.

Banana Oat Bars
Preheat oven to 190 degrees Celsius and prepare a 20 x 20cm baking dish by lining with baking paper.

Place 1 cup of oats in a food processor and process until resembles a fine flour. Transfer the oat flour to a large mixing bowl, and add the remaining rolled oats and baking powder, mixing well.

Add the mashed bananas, maple syrup and vanilla extract and mix until everything is well combined and a dough is formed.

Transfer 2/3 of the mixture into your prepared baking pan, using your fingers or a spatula to ensure that it is pressed down tightly and evenly. Spoon chia jam over the surface, and use a spatula or knife to spread it evenly, making sure to only go within 1/4 of the edge to prevent jam from burning. Sprinkle remaining oat mixture on top, breaking bigger chunks and pressing down lightly.

Bake for 30 minutes until the top turns a light golden brown. Remove from oven and allow to fully cool in pan before cutting into bars.

Notes
* you can easily substitute strawberries for your favourite fruits

Beef Bourguignon

Ingredients
1 kg beef, large dice [gravy beef, chuck, brisket]
2 tablespoons of plain flour
olive oil
brown onions
carrots
garlic
1 can of tomato paste
1/2 litre of white wine
1/2 litre of beef stock
2 large sweet potatoes, 
1 can coconut cream
1 ginger

Method
Toss diced beef in flour to coat. Brown in olive oil in saucepan. Do it in batches.
Remove beef and set aside.
Brown onions, carrots and garlic until soft.
Add tomato paste and stir for 1 minute.
Add white wine and scrap the bottom of the pot for caramelised bits.
Add beef stock and cook for about 4 hours on high or 8 hours on low.
Add sweet potatoes, coconut cream and ginger and cook for about 20 minutes.
Serve with a dinner roll.
Enjoy!

Butternut Pumpkin Quinoa Salad

Ingredients
2.5 cups butternut pumpkin, diced into 1.5cm cubes
1.5 cups red onion, diced into 1cm cubes
2 tablespoons extra virgin olive oil
1 tsp sea salt
1 cup quinoa, uncooked
2 cups water
1/3 cup dried cranberries
1/4 cup pepitas

Method
Preheat oven to 200 degrees C.
Add butternut and red onion to a baking sheet. 
Coat with 2 tablespoons of olive oil and sprinkle with 1 tsp sea salt. 
Bake for 20 minutes.
In the meantime cook the quinoa.
Remove from the heat, let the quinoa sit for 2 minutes then fluff the quinoa with a fork.

Dressing
Ingredients
60g goat cheese, crumbled
2 tablespoons raw apple cider vinegar
2 tablespoons extra virgin olive oil
1.5 tablespoons raw honey
pinch of ground cinnamon

Method
In a small bowl mix the apple cider vinegar, 2 tablespoons of olive oil, raw honey, ground cinnamon and salt to taste.
In a large bowl, mix the cooked quinoa, butternut pumpkin, red onion, dried cranberries, pepitas, goat cheese and dressing.

Gently stir to mix everything together.

Baked Caramel Swirl Cheesecake

Serves 10

Ingredients
1 cup sweet biscuit crumbs
1/4 cup ground roasted hazelnuts
1/2 teaspoon cinnamon
80g butter, melted
500g cream cheese, chopped and softened
1/2 cup caster sugar
2 tsp vanilla extract
3 eggs, lightly beaten
300ml sour cream
380g can prepared caramel filing, stirred until smooth

Method
Combine the biscuit crumbs, hazelnuts, cinnamon and butter. Press into the base of a greased and lined 23cm springform pan. Chill.
Beat the cream cheese, sugar and vanilla with an electric mixer until smooth. Beat in the eggs and stir through the sour cream.. Halve the mixture.
Fold half the caramel filling into one half of the cream cheese mixture then pour into prepared base. Spoon over the remaining cream cheese mixture, drizzle with remaining caramel and swirl through gently with a knife. Bake in a moderately slow oven 160 degrees C for 45 - 60 minutes or until just set. Cool in the oven with door ajar. Chill. Cut the cheesecake into slices and place on serving plates with cream. Serve immediately.

Mini Chocolate Cheesecakes with Berries

Ingredients
1 and 1/4 cup chocolate biscuit crumbs
1/2 cup desiccated coconut, toasted
80g butter, melted
500g cream cheese, softened
1/4 cup caster sugar
2 and 1/2 tsp gelatine dissolved in 1/4 cup boiling water
250g milk chocolate melts, melted and cooled slightly
1 and 1/2 cups thickened cream, softly whipped

Method
Combine the biscuit crumbs, coconut and butter , then press into the bases of 6 x 10cm greased springform pans. Chill.
Beat the cream cheese and sugar with an electric mixer until just smooth. Add the gelatine and chocolate and mix until smooth, then fold through the whipped cream.
Pour the mixture evenly over the prepared bases. Chill for 2 hours or until set. Decorate with fresh berries and chocolate curls prior to serving.

Rich Fruit Cake (3 Ingredients)

I have memories of spending Christmas with my family. Taking a Christmas cake for my contribution to dessert. We would serve it with custard, be that warm or cold and vanilla ice cream.

Here's a quick put together recipe for Christmas cake for cooking in the slow cooker.

Ingredients
1kg mixed fruit
750ml fluid (orange juice, apple juice and brandy)
2 cups SR flour

Method
Soak fruit in fluid for 24 hours.
Mix in SR flour and put into a greased loose bottom baking pan.
Put in slow cooker and cook for 8 hours on low, with water half way up baking pan.
Remove and cool before icing.

Alternative Flavours:

750ml of iced coffee instead of the orange juice, apple juice and brandy.

750ml mix of iced coffee and baileys.

Wishing you and yours a safe and Happy Christmas and enjoy all the food you prepare.

Enjoy.

Chocolate Fudge Sauce with Baileys

Ingredients
1/2 cup Baileys
1/4 cup cocoa powder
1/4 cup brown rice syrup or corn syrup
1/3 cup semisweet chocolate chips

Method
Whisk together the Baileys, cocoa powder and corn syrup and stir until smooth.
Bring to the boil, stirring frequently, then reduce heat to low and simmer for about 3-5 minutes, until slightly thickened.
Remove from the heat and add the chocolate chips.
Stir until smooth.
Cool slightly and use immediately or store in the fridge.

Pumpkin Pudding

Ingredients
Pudding
1 and 1/4 cups flour
2 tsp baking powder
1/4 tsp salt
3/4 cup sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
1/4 tsp ginger
1 cup canned pumpkin
1/4 cup oil
1 tsp vanilla

Method
Whisk together the flour, baking powder, salt, sugar, and spices.
Add the pumpkin, oil, and vanilla.
Stir just till blended.
Spread into a well greased round casserole dish or 22cm square pan.

Ingredients
Topping 1 cup brown sugar
1/2 tsp cinnamon
1/3 cup chopped pecans or walnuts
1 and 1/2 cups hot water

Method
Mix together the brown sugar, cinnamon, and walnuts in a small bowl.
Sprinkle evenly over the batter.
Pour hot water over the top.
Bake at 175° for about 50-60 minutes.
The cake will rise to the top, it should be cooked through, but there will be sauce at the bottom.
Serve warm with vanilla ice cream.

Peach Curd Cookies

Ingredients
125g of shortening

125g of unsalted butter

75g of caster sugar

1 egg yolk

1 pinch of salt

275g of plain flour

50g of ground almonds

25g of cornflour

Peach curd

Method

In a large mixer bowl, mix together butter, shortening and sugar until you obtain a creamy mixture.

Then add the egg yolk and the pinch of salt.

And whisk well the mixture.

After this, add the flour, the almond flour and the cornstarch.

Now work gently with a spatula. 

Pre-heat the oven at 180°C while you finish to prepare the cookies.

Now it’s time for the best part of making Peach Curd Cookies!

Shape into little balls the dough and put them into a baking sheet.

Press with your thumb in the centre and create a gutter for the Peach Curd filling.

Bake them for 20-25 minutes.

After that time, take them out from the oven and fill the gutter with the Peach Curd and then let it cool.

Peach Curd

Ingredients
340g of pureed peaches (3 large peaches)

4 egg yolks

70g of butter

85g of sugar

the juice of 1-2 lemons

Method

First of all, peel off the skin of the peaches and remove the stone.

Cut them into cubes and in a blender, blend the peaches cubes until you reach a puree without any lumps.

In a heatproof bowl, mix the puree with egg yolks, sugar and lemon juice.

Place the bowl over a pot of boiling water (don't let the water touch the bowl) and whisk constantly for about 20 to 30 minutes – it can be very rough, so ask help from someone or your poor arm will hurt!

Now remove the bowl from the heat and add a bit at time the butter into the mixture and whisk well.

Now put the curd into jars and let it cool completely.

If it looks a bit liquid it’s quite normal, let cool it and it will thicken enough.

Blueberry Curd

Ingredients
1 cup fresh blueberries
1/2 cup brown sugar
1/2 fresh limes, juiced
3 egg yolks
4 Tablespoons unsalted butter

Method
In a medium saucepan lime juice, blueberries and sugar.
Heat on medium bring to a boil and cook for 2 minutes.
Place a strainer over a bowl, strain and press blueberries until all is in the bowl.
Mix eggs into blueberry mixture slowly while mixing continuously until all combined.
Return mixture to heat and add in the bugger and whisk until butter is melted (coats the back of the spoon).
Remove from heat, spoon into sterilised jars and seal. Turn upside down to get a full seal on the jars.

Custard Powder

Makes 1 jar

Ingredients
1 cup icing sugar
1/4 cup milk powder
1/4 cup corn flour
2 vanilla beans
1 teaspoon salt

Method
Cut vanilla beans lengthways with a sharp knife lengthways and scrape out vanilla seeds with the tip of the knife.
Add icing sugar, milk powder and corn flour to the bowl and blitz for 20 seconds/speed 5.
Scrape down the sides then add all other ingredients and blitz for 15 seconds/speed 5.
Store in a rubber sealed jar in a dark place.

Tip:
Put the vanilla beans (scraped) in a jar with caster sugar and set aside. Shake occasionally and use as vanilla caster sugar at a later date.

Link: Melting Moments, Passionfruit Melting Moments, Custard

Melting Moments

Ingredients
Biscuits
185g unsalted butter
60g icing sugar, sifted
45g custard powder, sifted
225g plain flour, sifted

Method
Preheat oven to 180 degrees.
Line 2 trays with baking paper.
Add unsalted butter and icing sugar to bowl - 5 seconds/speed 4.
Cream the butter and sugar together - 40 seconds/speed 4.
Add custard powder and plain flour - 20 seconds/speed 1 up to 4.
Spoon out teaspoon mixture and press with a fork.
Bake for 12-14 minutes until lightly golden. Transfer to a air rack to cool.

Ingredients
Icing
80g icing sugar
40g unsalted butter
2tsp custard powder
1/2tsp vanilla bean paste

Method
Add all ingredients to bowl - 10 seconds/speed 4.
Once biscuits are cool, ice and cool.
Leave until icing has set and biscuits don't move. Store in the fridge covered.

Link: Custard Powder

Baked Plums with Vanilla Ice Cream and Hazelnut Crumb

Ingredients
Baked plums
8 plums, halved and stone removed
150g sugar
200ml verjuice
sprinkle of thyme
lemon zest

Method
Put the plums in a baking tray, top with sugar, verjuice, thyme and lemon zest. Bake in oven pre-heated at 180 degrees for 20 minutes. Then remove foil and cook for another 10 minutes to brown up top of fruit.

Ingredients
Hazelnut Crumb
55g plain flour
55g brown sugar
55g unsalted butter
80g toasted chopped hazelnuts
1 tsp ground cinnamon
1 tsp ground cloves

Method
In a bowl add plain flour, brown sugar, unsalted butter and rub together until like sand.
Add hazelnuts, ground cinnamon and ground cloves. Mix together.
Sprinkle on to lined baking and bake in oven with fruit for 10 minutes in oven and make it crunchy.

Once cooked, add plums to a bowl and top with vanilla ice cream and then sprinkle over the crumb.

Passionfruit Cake

Ingredients

300g caster sugar

1 cup water

4 egg whites

1 tsp cream of tartar

500g butter

2 tsp vanilla bean 

1 cup passionfruit juice

2 sponge cakes

Method

Cook syrup to 115 degrees. 

In a mix master beat egg whites and cream of tartar together until stiff peaks.

Set aside.

In another bowl beat unsalted butter, vanilla bean until soft and combined. Add passionfruit juice and mix until like buttercream icing. Then add egg white mix and fold together to combine.

Cut sponge cakes in half to make 4 half rounds. Lay the first round on a plate and top with passionfruit buttercream icing. Then repeat with 3 other rounds of sponge cake. 

Decorate with edible viola flowers and passionfruit seeds.

Sweet Chilli Sauce

Ingredients
1/2kg red chilli's, remove most of seeds
4 cloves garlic
1/2 stick lemon grass
2 lime leaves
ginger
400g caster sugar
120ml white wine vinegar
50ml fish sauce
baby bottle sterilising tablet
cold water
sterilising jars

Method
Blitz in blender until combined.
Put in saucepan with caster sugar, white wine vinegar and fish sauce and bring to boil over medium heat.
Sterilise jars in cold water with baby bottle sterilising tablet.
Drain jars and fill with hot sauce, filling to the top and then put seals and lids on and invert upside down so that you get a great seal.

Chocolate Chip Peanut Butter and Pretzel Cookies

Ingredients 
80g pretzels + approx. 24 extra 
100g butter 
160g peanut butter 
120g raw sugar 
2 eggs 
1 tsp vanilla bean paste
350g plain flour            
1½ tsp baking powder 
1 tsp bi carb soda 
1 tsp salt 
250g milk or dark choc chips

Instructions

Preheat oven to 180°C. Line 2 baking trays. 

Place 80g pretzels into bowl and lightly chop 3 sec / speed 4. Set aside. 

Add butter, peanut butter, sugar, eggs and vanilla and mix 20 sec / speed 4. 

Add flour, baking powder, bi carb and salt and mix 10 sec / speed 4. Scrape down and repeat. 

Add chopped pretzel pieces and choc chips and mix 10 sec / speed 5 / Reverse. Scrape down and repeat. 

Firmly roll large golf ball sized balls of dough and space 12 on each baking tray. 

Gently press a pretzel down on each ball, pushing together and smoothing over any major cracks. 

Bake 10-12 mins or until cookies are lightly golden. 

Allow to cool on a wire rack.

Vanilla Bean Paste

Ingredients 
140g rapadura sugar 
125g water 
10 vanilla beans, cut into thirds

Instructions

Sterilise a glass jar. 

Place rapadura sugar and water in TM bowl and dissolve 5 mins / 50°C / speed 2. 

Add vanilla beans and blend 20 sec / speed 9. 

Scrape down bowl and lid and repeat 20 sec / speed 9. 

Store in a sterilised jar and keep in fridge.

TIP: Make something to utilise all the little specks of yummy vanilla left behind in your bowl and hiding under the blades. e.g. custard, cookies, rice pudding, jam.

Notes

Store in fridge up to 6 months.

Honey Nougat Delight

Ingredients

Nougat 

200g milk chocolate melts 

200g peanut butter 

180g honey 

190g oats 

60g coconut, shredded 

80g walnuts, crumbled 

2 tsp vanilla bean paste

Topping 

200g milk chocolate melts 

20g coconut oil 

coconut, to sprinkle on top

Instructions

Nougat 

Line a slice tin with baking paper. 

Place chocolate into bowl and grate 10 sec / speed 9. 

Scrape down and melt 4 mins / 50°C / speed 1. 

Add peanut butter and honey and melt 2 mins / 90°C / speed 1. 

Add oats, coconut, walnuts and vanilla and mix 30 sec / speed 4 / Reverse. 

Scrape mixture into prepared slice tin. 

No need to wash bowl. 

Topping 

Place chocolate and oil into bowl and grate 10 sec / speed 9. Scrape down and melt 5 mins / 50°C / speed 1. 

Pour melted chocolate on top of nougat in slice tin and sprinkle with coconut. Allow it to set in fridge for an hour.

When set, cut into bars and enjoy!

To clean bowl: 

Pour a glass of milk into bowl and mix 5 sec / speed 8. 

Heat milk 5 mins / 80°C / speed 4. 

Enjoy warm chocolate milk. No wasted chocolate!

Honey Ginger Sponge Roll

Ingredients
Sponge Cake
4 eggs (at room temp)
½ cup (110g) caster sugar, plus extra, for dusting
½ cup (75g) cornflour
2 tablespoons plain flour
1 teaspoon mixed spice
½ teaspoon ground cinnamon
½ to 1 teaspoon ground ginger
2 teaspoons baking powder
1 tablespoon honey, at room temperature

Honey cream filling 90g unsalted butter
2 tablespoons honey
2 tablespoons water

Method
Pre-heat oven to 160C fan forced.
Grease and line base and sides of a 26cm x 32cm Swiss roll pan.
Sift together flours, baking powder and spices and set aside.
Separate the eggs and place into bowl.
Insert butterfly.
Place egg whites into bowl and beat with MC off 4-6 min/speed 3 or until stiff (I upped it to speed 4 for about 2 mins in addition to this recommendation).
On speed 3, add caster sugar one teaspoon at a time thru MC hole until incorporated. (this will take 4-5 minutes it will look like glossy meringue when finished.)
With Butterfly rotating on speed 1, add yolks one at a time through MC hole until incorporated.
Take off lid and remove butterfly, knock on edge to drain off mixture. I gave it a gentle stir clockwise to incorporate the flecks of flour and egg on sides of bowl.
Pour into prepared pan and spread level with spatula.
Bake on centre rack of oven for 20 minutes until risen and firm when lightly pressed with a fingertip. Turn out onto a tea towel lightly dusted with extra caster sugar (I put desiccated coconut too). Quickly peel off paper and trim edges. Roll up immediately in tea towel starting from short edge. Leave to cool completely.
Rinse bowl and place butter and honey inside, cream on speed 3 to 4 for about 4 minutes. Add 2 tablespoons water thru MC hole and continue beating until mixture is smooth and creamy. Unroll cake and spread over filling. Roll up again and serve cut across into slices.

Adapted from Suzanne Gibbs recipe http://food.ninemsn.com.au/.../8338883/honey-sponge-roll

Cucumber Mint Sorbet

Ingredient
150g caster sugar
150g water
300g cucumber: peeled, diced and frozen
handful of fresh mint leaves
1 egg white
dash of gin (optional or if freezing before serving)

Method
Make a syrup with the sugar and water by placing into TM bowl and cook in bowl 5 min/80degrees/speed 2. Cool and freeze into ice cubes overnight.
When you are ready to make the sorbet, place all ingredients including the frozen syrup and cucumber into bowl and blend 2 min/speed 10. Pause and scrape down the sides.
Serve immediately or to freeze add a dash of gin to sorbet so that it doesn't freeze solid.

Tzatziki

Ingredients
1 Lebanese cucumber
1 clove garlic
200g Greek unsweetened yoghurt
1 tsp dill or mint (fresh or dried)
1.5 tsp red wine vinegar

Method
Put the cucumber in the bowl and chop on speed 5 for 5 seconds.
Transfer into the basket and drain.
Squeeze out excess liquid of cucumber.
Discard water from bowl and clean and dry bowl.
Put garlic and dill/mint in bowl and chop on speed 5 for 10 seconds or press Turbo.
Scrape down sides of bowl.
Add all of cucumber, yoghurt and red wine vinegar and mix on speed 3 for 15 seconds.
Serve straight away or refrigerate for later.

Slow Cooked Pulled Beef

Ingredients

1 brown onion, sliced

250ml chicken stock

1/2 cup brown sugar

1/4 cup tomato paste

2 Tbsp tomato paste

2 Tbsp Dijon mustard

4 garlic cloves, crushed

1 pinch salt *to taste

1.5kg beef bolar blade, whole

Method

Place the first 9 ingredients into the slow cooker.

Add the beef and turn until it is completely coated.

Put the lid on the slow cooker and cook on low for 8-10 hours or on high for 4-5 hours.

Remove beef and set aside and cover to rest and keep warm.

Skim any fat from slow cooker juices and strain remaining liquid through a sieve.

Place strained liquid into a large frypan.

Set solids aside in a small bowl.

Bring liquid to the boil and gently boil for 15 minutes, stirring occasionally until the sauce has thickened a little and reduced by half.

Shred beef using a fork and add to sauce mixture.

Add reserved solids and stir through.

Serve hot on long, crusty rolls or with creamy mashed potato topped with meat and gravy.

Slow Cooker Rice Pudding

Ingredients
1 x instant pudding packet
3 cups milk
1 cup cooked rice
1 cup dried cranberries / dried blueberries / sultanas or a mix
1 tsp vanilla 

Method
In the slow cooker mix the pudding mix and milk together.
Add rice and stir to combine.
Sprinkle the dried fruit and stir to combine.
Cook in slow cooker for 3-4 hours on low until thick.
It will thicken as it cools.

Healthy coconut, pumpkin, mushroom and brie Quiche

Serves 6

Ingredients:

Roasted Pumpkin
1/2 butternut pumpkin, diced
1 tablespoon olive oil
Sprinkle of thyme and cinnamon
Season with salt and pepper

Mushroom and red onion
1 red onion, sliced
200g mushrooms, sliced
1 tablespoon olive oil
Season with salt and pepper

Pastry

260g plain flour

145g butter, chopped

1 egg yolk

2-3 tablespoons iced water

Filling

Roasted pumpkin
Mushroom and red onion
100g brie, cubed

200g coconut milk

2 eggs

sea salt and cracked black pepper

Method:

Roasted pumpkin
To make the roasted pumpkin, after preparing the pumpkin into cubes toss the pumpkin in olive oil, cinnamon and thyme, salt and pepper and then either line a tray and cook pumpkin in 180 degrees oven for 30 minutes or put in air fryer on 180 degrees for 15-20 minutes. Set aside.

Mushroom and red onion
Slice red onion and mushrooms and cook in frypan for 5-10 minutes with olive oil and season with salt and pepper.

Pastry

Place the flour and butter into the TM bowl and mix for 10 seconds/speed 6, or until mixture resembles fine breadcrumbs.

Set dial to closed lid position and add egg yolk and water.  Knead for 30 seconds/interval speed, or until the dough just comes together. Turn out onto a lightly floured surface and form into a ball. Flatten into a disc, wrap in plastic wrap and refrigerate for 30 minutes.

Roll the pastry out to 3mm thick and place into a lightly greased pie dish or tart tin. Trim the excess pastry, prick the base with a fork and refrigerate for 15 minutes.

Preheat oven to 180 degrees.

Line the pastry case with non-stick baking paper and fill with baking weights or uncooked rice. Bake for 10 minutes. Remove the paper and weights and bake for a further 10 minutes or until light and golden. Allow to cool. .

Filling

Place mushroom and red onion on the bottom of the pie base, top with roasted pumpkin and then top with brie.

Place coconut milk, eggs, salt and pepper in bowl and mix for 15 seconds/speed 3.  Pour the coconut milk and egg mixture over the filling in the tart shell and bake in oven at 180 degrees for 40 minutes or until set.

Serve warm or cold with a simple green salad.

Apricot Slice

Ingredients:

Base

100g butter
3/4 cup (1/2 395g tin) sweetened condensed milk
1 cup dried apricots, finely chopped
1 cup desiccated coconut
2 tbsp lemon juice
375g plain, sweet biscuits, crushed to coarse crumbs

Icing

50g butter
3 tbsp boiling water
1 tbsp lemon juice
3 1/2 cups icing sugar

Method

Line a 30cm x 24cm sponge roll or baking tin with baking paper.

To make base, heat butter and condensed milk in a pot over a low heat until butter melts. Remove from heat. Mix together apricots, coconut and lemon juice, then add crushed biscuits. Mix in butter and condensed milk, stirring until well combined. Press into prepared tin and refrigerate until set (about 1 hour), before icing.

To make icing, melt butter and mix to a smooth consistency with boiling water, lemon juice and icing sugar. Spread over base. Cut into slices and store in an airtight container in a cool place.

Blueberry Friand Slice

Ingredients:

1 and 1/4 cups icing sugar mixture
1/2 cup plain flour
1/4 teaspoon baking powder
1 cup almond meal (ground almonds)
2 teaspoons finely grated lemon rind
150g margarine spread, melted, cooled
4 eggwhites, lightly whisked
150g frozen blueberries

Method:

Preheat oven to 180°C/160°C fan-forced. Grease a 3cm-deep, 16cm x 26cm slice pan. Line with baking paper, allowing a 2cm overhang at long ends.

Sift sugar, flour and baking powder into a large bowl. Stir in almond meal and lemon rind. Make a well in centre. Add spread and eggwhite. Stir until just combined. Pour into prepared pan. Sprinkle with blueberries. Bake for 30 minutes or until a skewer inserted in centre comes out clean. Stand in pan for 10 minutes. Lift out onto a wire rack to cool. Cut into pieces. Dust with icing sugar. Serve.