Category: Play

Ingredients;
Nutmeg
Condensed milk
Cinemon
Lime juice
Vanilla
Coconut milk

Crumb Crust

• 250g plain sweet biscuits
• 125g butter

Method

1. Crush biscuits finely; add melted butter; mix well.
2. Press crumb mixture on base and sides of 20cm springform pan. Refrigerate while preparing filling.

Filling

• 375g packaged cream cheese
• 3/4 cup cup castor sugar
• 3 teaspoons plain flour
• 3 eggs
• 3/4 cup sour cream
• 1 tablespoons lemon juice
• 90g dark chocolate
• 1 tablespoon instant coffee powder
• 1 tablespoon coffee liqueur (Tia Maria or Kahlua)
• 1 tablespoon water
• 1 egg yolk

Method

1. Beat cream cheese until softened; combine with sugar and flour; beat well.
2. Beat in eggs, sour cream and lemon juice. Pour half cheesecake mixture into prepared crumb cast.
3. Put roughly-chopped chocolate, coffee powder, liqueur, water and lightly-beaten egg yolk in top of double-saucepan; stir over simmering water until chocolate melts and mixture becomes thick. Remove from heat cool slightly.
4. Swirl half chocolate mixture gently through cheesecake mixture in crust with small spatula.
5. Top with remaining cheesecake mixture; swirl remaining chocolate through top half of cheese-cake.
6. Bake in moderately slow oven 1 hour to 1 hour 10 minutes or until set. Remove from oven; allow to become cold refrigerate overnight. Remove sides from pan put cheesecake on to serving place; top with prepared cream.

Cream

• 3 teaspoons instant coffee
• 1 teaspoon hot water
• 1 cup cream
• 1 tablespoon sugar

Method

1. Dissolve coffee powder in hot water. Put cream, coffee, and sugar in bowl; refrigerate 30 minutes; beat until thick.

Makes: roughly 48 sausage-rolls
Time: roughly 30 mins to prepare, 30 mins to cook

Ingredients:

• 4 sheets ready rolled puff pastry
• 1 tablespoon milk
• 1 egg
• 500g veal mince, or beef mince
• 500g sausage mince
• 1 small brown onion, finely chopped
• 1 small red onion, finely chopped
• 1 medium carrot, coarsely grated
• 3 cloves garlic, crushed
• 1/4 cup finely chopped fresh flat-leaf parsley
• 1 1/2 tablespoons tomato sauce
• 1/4 cup (60ml) Worcestershire sauce

Method;

1. Preheat oven to 220C/200C fan-forced. Line 2 large baking trays with baking paper.
2. Thaw puff pastry. Meanwhile, combine milk and egg in a small jug. Whisk well. Combine veal mince, sausage mince, onion, carrot, garlic, parsley and sauces in a large bowl. Season with salt and pepper. Divide mixture into 8.
3. Lay a sheet of pastry on a flat surface. Cut sheet in half horizontally. Spoon 1/8 of the mince mixture down along the long side of one pastry half, shaping mince into a long sausage shape. Brush opposite long edge with a little egg mixture
4. Roll up pastry to enclose filling, finishing seam side down. Brush top of log with egg mixture. Cut into 6 short pieces. Place pieces, seam side down on prepared tray, 2cm apart. Repeat with remaining mince mixture, pastry and egg-wash.
5. Bake for 25-30 minutes or until golden and cooked through.

When cooking, bake on a tray with baking paper or ideally on a pizza tray so the oil drops beneath and the rolls stay crispy!

Ingredients

• 125g butter, softened
• 1 tablespoon finely grated lemon rind
• 1 cup (220g) caster sugar
• 2 eggs
• 1 cup (150g) self-raising flour
• ½ cup (75g) plain flour
• ½ cup (125ml) milk

Topping

• ½ cup (125ml) lemon juice
• ¼ cup (55g) caster sugar
• NOTE: This recipe can be made two days ahead.

Preparation method

Ingredients:

• 20ml oil
• 1 large onion, diced
• 8 rashers bacon, diced
• 1 teaspoon garlic
• 1kg peeled pumpkin, cut into chunks
• 1 teaspoon vegetable stock powder

Method;

• Heat oil in a pan and fry onion, bacon and garlic until onion is cooked through but not browned.
• Add pumpkin and stir through to coat with bacon mix. Add enough water to cover the pumpkin. Sprinkle the stock powder over the water. Boil the water slowly until the pumpkin is soft.
• Allow to cool and then blend the soup until smooth.
• Reheat soup before serving with butter & bread rolls.

Ingredients

• 1kg gravy beef
• 2 tblsps vegetable oil
• 2 onions, thinly sliced
• 2 cloves garlic, crushed
• 3cm piece fresh ginger, finely sliced
• 1/4 cup korma curry paste
• 2 tblsps tomato paste
• 400g can crushed tomatoes
• 400ml can coconut cream
• 1/4 cup almond meal
• 1/4 cup cooking cream
• 1/2 cup chopped fresh coriander
• Salt & pepper, to taste
• Flaked almonds, to garnish
• Steamed basmati rice and cucumber raita, to serve

Method

1. Trim excess fat and sinew from beef. Cut beef into 3cm pieces. Combine beef with 1 tblsp oil in a bowl. Divide into four equal portions. Booking one portion at a time, heat a large, flameproof casserole dish (14-cup capacity, with lid) over medium to high heat. Att one portion of beef, cook for about 2 minutes, before turning to brown other sides. Remove from pan. Repeat with each portion.
2. Heat remaining oil in same dish. Add onions, garlic, ginger and curry paste. Cook, stiring in all the brown pieces that cling to base of pan, until onions are soft.
3. Return beef to pan. Stir in tomato paste, tomatoes and coconut cream. Bring to boil. Cover with lid.
4. Cook in a moderately slow oven (160C for about 2 hours, or until beef is tender.
5. Remove from oven. Stir through almond meal, cream and coriander. Season with salt and pepper.
6. Garnish curry with almonds. Serve with rice and raita.

Tip: For extra heat, add a finely copped long fresh chilli or 1/4 tsp ground chilli with onions in Step 2.

Ingredients

• Snow peas
• Brocolini (cut in half & use both ends) (partially steamed)
• Fetta
• Mint
• Balsamic vinegar

Thanks to Auntie Jirina!

Apple Tart

Base (short-crust pastry)
– Plain flour (1 & 1/2 cup)
– Almond meal (1/2 cup)
– Vanilla Essence
– 2x egg yolks
– 1/2 cup sugar
– 3 tablespoons butter

Filling
– 1kg can of apples
– 1 lemon (zest)

Topping
– 1x cup of cream (whipped)

Passionfruit topping
– Icing sugar (4 tablespoons)
– Passionfruit pulp (170g)
– Butter (50g)

Ingredients;

• 500g chicken breast
• cornflower
• oil for deep-frying
• 1 tablespoon oil, extra
• 1 small fresh red chilli, finely chopped
• 5 green shallots, chopped
• 1 green pepper, chopped
• 3/4 cup water
• 1/2 cup tomato sauce
• 1 tablespoon brown sugar
• 2 teaspoons cornflower, extra
• 2 tablespoons water, extra
• 565g can lychees, drained

Method;

1. Lightly coat chicken slices with cornflower, shake away excess cornflower.
2. Deep-fry chicken slices in hot oil until light golden brown; drain on paper-towel.
3. Cook up some rice to serve the meal with (1 cup rice, with 2 cups water is enough for 4 people)
4. Heat extra oil in a wok or large frying pan, add chilli, shallots and pepper, stir-fry over high heat for about 3 mins, or until pepper is just soft.
5. Stir in combined water, sauce & sugar, bring to the boil, then simmer, uncovered, for 5 mins.
6. Blend extra cornflower with extra water, stir into pan, add lychees and chicken, stir over high heat until mixture boils and thickens.

Serve with rice (get this cooking as the chicken is getting finished)

Serves 4