Chocolate Mint Cheesecake
200g packet chocolate digestive biscuits
75g butter, melted and cooled
500g cream cheese, at room temperature
400g can sweetened condensed milk
1 tsp peppermint essence
50g dark chocolate, chopped
Crush the biscuits in a food processor, add the butter and process to combine. Press crumb mixture into the base of a 20cm springform cake tin. Chill while preparing the filling.
Place cream cheese in a bowl, then beat until smooth. Beat in condensed milk and peppermint essence. Spread mixture over the crumb base, reserving two tablespoonfuls of mixture.
Melt chocolate either over a saucepan of simmering water or by microwaving in short bursts. Stir in reserved cream-cheese mixture.
Dot teaspoonfuls of chocolate mixture over the surface of the cheesecake filling, then make a swirling pattern by dragging a blunt knife through the mixtures. Refrigerate for 24 hours before removing from tin to serve.
Crunchy Lemon Muffins
2 cups self raising flour
3/4 cup sugar
75 g butter
1 cup milk
Grated rind of two lemons
1/4 cup lemon juice
1/4 cup sugar
Preheat oven to 200 C bake or 180 C fanbake. Mix together flour and sugar in a large
bowl. Melt butter and mix egg and lemon rind and beat well with a wooden
spoon, to combine. Add liquids to dry ingredients and combine only until
the ingredients have been lightly mixed. Spoon into lightly greased muffin
tins. Bake for around 15 mins.
When muffins are cooked, stir together the topping and drizzle over the
hot muffins. Let them cool and take them out carefully, and place on a wire
1 litre milk
Pinch of salt
1 egg beaten
5ml vanilla essence
Soak the sago in water for 15 minutes and then drain.
Add the milk to the sago and boil on high until the sago is clear – approximately 10 minutes.
Add the sugar and stir through.
Add the egg slowly to the mixture and bring to the boil again.
Add the vanilla essence and stir through.
1 1/4 cups (315ml) warm water, 45 degrees C
45g butter, softened
4 1/2 cups (550g) flour bread flour
2 teaspoons salt
15g dried milk powder
2 1/2 teaspoons active dried baking yeast
4 tablespoons olive oil
2 tablespoons Italian herb mix
Place bread ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Dough cycle; press Start.
Preheat oven to 190 degrees C. Lightly grease two baking trays.
When dough cycle is complete remove dough to a lightly oiled surface. Divide into 18 pieces. Roll each piece on an oiled board from centre to the outside edges to form bread sticks. Place bread sticks at least 2 to 3cm apart on the prepared trays.
Add herb seasoning to the olive oil and brush on to the top of the breadsticks. (If you would prefer just plain breadsticks, just omit this stage.)
Bake in preheated oven for 10 to 15 minutes until golden. Remove to a wire rack to cool.
4 teaspoons canola oil
500g lean pork steak, cut in chunky pieces
1 large onion, quartered, sliced
2 cloves garlic, peeled, chopped
100g chorizo sausage, sliced
1 medium red capsicum, deseeded, sliced
400g can chopped tomatoes
2 tablespoons tomato paste
2 x 400g cans cannellini beans, drained, rinsed
1 teaspoon dried thyme
1-2 bay leaves
1/2-1 cup hot water
Preheat oven to 160°C. Heat half the oil over a medium-high heat in a large, heavy casserole dish. Add pork. Cook, occasionally turning pieces, until lightly browned all over. Remove pork with a slotted spoon. Set aside.
Add remaining oil to casserole dish, then add onion and garlic. Cook, stirring frequently, until onion softens then add chorizo and capsicum. Continue to cook for about 3-5 minutes, stirring occasionally, until onions turn clear.
Stir in tomatoes, tomato paste, beans, herbs, 1/2 cup hot water and browned pork with any juices. Return mixture to the boil then cover tightly and place on a rack just below the middle of the oven. Cook for 1 1/2-2 hours, or until pork is tender. Check during this time to make sure the mixture isn’t getting too dry. If dry, add some of the additional water.
Season to taste with salt and pepper and serve with crusty bread and a salad and/or lightly-cooked vegetables on the side.
Log Cabin Cake
2 packets butter cake mix
1 quantity Vienna Cream
250g (8oz) coconut
pink food colouring
green food colouring
6 Flake chocolates
small wooden skewers
Make cakes according to directions on packet, pour into greased deep 23cm (9in) square cake tin, bake in moderate oven 75 min or until cooked when tested. Turn on to wire rack to cool.
Cut cake in half vertically, trim one half to form roof, cut out chimney and tree from trimmings, assemble cake on prepared board. Cover house with Vienna Cream. Tint 1.5 cups coconut with a few drops pink food colouring, tint remaining coconut green. Coat walls with pink coconut. Make windows. gutters and doors out of small sweets and licorice strips.Cut Flakes into various lengths, place on roof, leaving a small space for window, fill in window with small sweets. Ice chimney with Vienna Cream, coat in Flake crumbs, place on side of house. secure with small wooden skewers. Ice tree with Vienna Cream, coat in green coconut, position near front door. Small sweets and jubes represent flowers: spread remaining greentinted coconut around house, small round sweets represent garden path.
500 g fresh fettucine or spaghetti
1 garlic clove, finely chopped
150 ml cream (or lite evaporated milk for less fat)
1/2 cup grated parmesan cheese
sea salt & freshly ground pepper
Cook pasta in plenty of well-salted boiling water.
Cook the bacon in a little olive oil with the garlic until crispy. Beat the eggs into the cream, mix in the parmesan and season with salt and pepper. When the pasta is cooked, drain it and return into the hot pan, toss with the bacon, parmesan, egg and cream mixture to lightly cook using the heat of the pan and the hot pasta. Serve with extra grated parmesan and a crisp green salad.