Waffles (Fast Ed)

Ingredients:
1 and 1/2 cups SR flour
1/4 cup caster sugar
salt
2 cups almond milk
2 tabs extra virgin olive oil
2 tsp vanilla bean
2 eggs, separate yolks and whites

Method:
Into a bowl add SR flour, caster sugar, a pinch of salt, almond milk, olive oil, vanilla bean and egg yolks and mix to combine. In a separate bowl whisk egg whites until soft peaks and then add to waffle mix and combine carefully.

Cook waffles and serve with fresh fruit and creme patissiere.
Enjoy.

Pumpkin and Feta Pikelets by Fast Ed

Ingredients:
Equal amounts of Butternut pumpkin and Greek Yoghurt
Olive oil
1 cup of SR flour
125g Blue Cheese

Method:
Bake the butternut pumpkin which is wrapped in foil and cook in the fire at the edge for 1 or so and should be baked lovely.

Equal parts of pumpkin and yoghurt and olive oil. Combine with SR flour and blue cheese for flavour.

Cook tablespoon amounts on the bbq plate until bubbles appear and flip.

Serve with bbq meat and a green salad.

Zucchini Slice by Karen Martini

Ingredients:
3 or 4 spring onions, sliced finely
1 clove garlic, minced
150g gypsy ham
1.5 tsp cumin
4 to 5 zucchini, coarsely grated and strained
3/4 cup frozen peas
250g feta
100g parmesan, finely grated
150g SR flour
1 tsp baking powder
freshly ground black pepper
6 eggs, whole

Dress the top:
zucchini, sliced
feta
peppitas

Method:
In a bowl add all the ingredients and stir to combine.
Put the contents of the bowl into a slice pan and cook in oven at 170 degrees C (fan forced 150 degrees C) for about 55 minutes. When it comes out of the oven it should be puffed and slightly golden. Let the zucchini slice sit for a bit to settle and then slice. 

To freeze slice into individual slices and put in a separate bag each slice ready to pop in the lunchbox.

Peanut Butter and Chocolate Chip Cookies

Peanut Butter and Chocolate Chip Cookies are rich peanut butter cookies generously stuffed with lots of chocolate chips and sprinkled with a bit of salt to off set all the sweetness.

Ingredients

1/2 cup unsalted butter, at room temperature
1/3 cup crunchy or smooth peanut butter
3/4 cup granulated sugar
1 large egg
1 tsp. pure vanilla extract
1 1/4 cup all purpose flour
1/2 tsp. kosher salt
1/2 tsp. baking soda
1 1/2 cups chocolate chips
coarse salt for dusting, if desired

Instructions

Preheat oven to 180 degrees C (150 - 160 with fan). Line baking sheets with parchment or use a silpat.

In large bowl, with an electric mixer, beat butter, sugar, and peanut butter until creamy. Add in egg and vanilla, beat well.

Stir together the flour, salt and the baking soda in a small bowl. Add to the wet mixture beating well.

With a spoon, stir in the chips. Drop onto prepared baking sheets with a cookie scoop, about 2" apart. Sprinkle tops with salt, if desired.

Bake 10 to 12 minutes or until lightly browned and set. Allow to rest on baking sheet once done for 2 to 3 minutes, then remove to cooling rack and cool completely.

Yield: 36 servings
Prep Time: 00 hrs. 10 mins.

Puff Pastry - Salted Chocolate and Hazelnut

Ingredients:
2 sheets of puff pastry
Good quality dark chocolate, salted cut in half
1 tablespoon nutella / hazelnut spread
egg wash
Flaked almonds
Icing sugar

Method:
Cut a strip of pastry off the bottom of both sheets of puff pastry - one at a time. Put half the dark chocolate in the middle of one of the sheets and then nutella down the middle of the chocolate.
Cut out the corners in a triangle shape of the puff so that at the top and bottom you have a flap and on the sides you have 4 strips that fold over in a criss cross pattern.
Put these on a tray lined with baking paper and cook in oven at 200 degrees C fan-forced for 12 minutes. Take out and then dust around the edge of each pastry with icing sugar and cook for a further 2 minutes.
Serve with a dollop of cream.

Pork and Potato Waffles (Fast Ed)

Ingredients
2 cups of shredded pork
4 potatoes, peeled, grated and squeeze out all the water
2 tsp vitamin c powder
vintage cheddar
parmesan
dill
salt + pepper

Method
Combine all ingredients in a bowl and combine.
Cook on waffle iron and serve with salad and mayo.

Sweet Potato, Zucchini and Salami Fritters (Fast Ed)

Ingredients:
2 eggs
1 cup SR Flour
1/2 cup of buttermilk
salt + pepper
3 small Sweet Potato, peeled and coarsely grated
2 large and 1 medium Zucchini, coarsely grated
245g Salami, thinly sliced

Method:
In a bowl add eggs, SR Flour, buttermilk and pinch of salt and pepper.
In another bowl add sweet potato, zucchini, salami, garlic, rosemary and mint leaves.
Add batter and stir through.
On a medium-low pan with a bit of olive oil and turn a couple of times and will be cooked within 5-6 minutes.
Serve with aioli and pesto.

Chicken and Shitake Cups

Ingredients:
8 chicken thighs, roughly chopped
10cm ginger
4 garlic cloves
1 tsp sesame oil
100ml light soy sauce
100ml Chinese cooking wine
4 tablespoons honey
2 tablespoons sesame seeds
mushrooms, quartered
spring onions, sliced

Method:
In a baking dish add chicken thighs, ginger, garlic, sesame oil, light soy, Chinese cooking wine, honey, sesame seeds and mushrooms. 
Put in the oven at 200 degrees and cook for 45 minutes, stir half-way through.
Serve with lettuce and rice

Sweet Chilli Sauce with Blueberries

Ingredients:
300g blueberries, fresh or frozen
2 cinnamon sticks
2 tsp celery seeds
2 tsp white pepper
4 french shallots, sliced
4 cloves garlic
320ml red wine vinegar
320g caster sugar
10 red chilli, chopped with seeds (optional how many)
2 tsp fish sauce

Method:
Add ingredients to saucepan and simmer for 40 to 45 minutes.
After taking off the heat stir in the fish sauce.
Spoon into jars with a seal and label.

Peaches and Raspberry Pudding (Fast Ed)

Ingredients:

820g can of peaches and 1/2 cup of juice
2 tsp cinnamon
3 eggs
1 can of evaporated milk
2 cups SR flour
1 cup brown sugar
Frozen raspberries

Method:
Add the peaches to the baking dish along with 1/2 cup of syrup/juice.
Stir the remaining ingredients in a bowl and then add frozen raspberries at the end and then spoon mixture over the peaches.
180 degrees for 40 to 45 minutes in the oven.
Serve with custard and fresh raspberries.
Enjoy!