Ginger cake with pistachio praline

melted butter for greasing
185g butter
1 cup brown sugar
1 tbsp treacle
1 egg
2 egg yolkds
1 cup SR flour
1 tsp ground ginger
1/2 tsp cinnamon
1/3 cup milk
125g glace ginger, finely chopped

Pistacio praline:
1/4 cup pistachios, finely chopped
1/2 cup sugar
2 tbsp water

Lemon icing:
75g butter, softened
75g cream cheese, softened
1.5 cups icing mixture
finely grated zest of 1 lemon

1. Preheat oven to 160C. Grease a 23cm loose bottomed fluted quiche tin with butter and line base with baking paper. Put butter and brown sugar in a bowl and cream until light and fluffy. Add treacle and mix well to combine. Add egg and yolks, one at a time, beating well after each addition. Add flour, ground ginger and cinnamon, in batches, alternating with milk, and stir to combine. Stir in glace ginger.
2. Pour mix into prepared tin. Sit tin on an oven tray and bake for 1 hour our until cooked when tested with a skewer. Cool in tin for 15 mins before turning out onto a wire rack to coll completely.
3. To make pistachio praline, line and oven tray with baking paper. Spread pistachios on baking paper. Pute sugar and water in a small saucepan over a medium heat and stir until sugar is dissolved and mixture comes to the boil. Reduce heat and simmer for 6-8 minutes turns a rich golden colour. Spread over pistachios, then stand at room temp for 20 mins or until a firm toffee forms. Break into pieces, put in a food processor and process until desired consistency.
4. To make lemon icing, put all ingredients in a bowl and beat until light and fluffy. Spread over cake then top with praline.

Christmas pudding shortbread

125g butter, at room temp
1/3 cup firmly packed brown sugar
1 tsp vanilla extract
1 cup plain flour
1/3 cup rice flour
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
extra flour for kneading
1 eggwhite, whisked
1/3 cup demerara sugar

1. Preheat oven to 160C. Line 2 large oven trays with baking paper. Put butter, brown sugar and vanilla in a bowl and beat using electric beters until light and creamy. Sift flour, rice flour, cinnamon, cloves, mixed spice and nutmeg over butter mixture and stir until well combined. turn out onto a lightly floured surface and knead gently until mixture comes together.
2. Roll out dough between 2 sheets of baking paper until 4mm thick. Using a 7cm round fluted biscuit cutter, cut 15 rounds from dough, re-rolling as required. Put rounds from dough, re-rolling as required. Put rounds on prepared trays, brush with eggwhite and sprinkle with demerara sugar. Bake for 15-20 mins or until light golden and firm. Transfer to a wire rack to cool.

Chocolate polenta puddings

melted butter, for greasing
125 butter, at room temperature
2/3 cup icing sugar
1.5 cups hazelnut meal
1/4 cup baking cocoa, sifted
50g dark chocolate, grated
2 eggs, lightly beaten
1/4 cup fine polenta
1/2 cup caster sugar
2 tbsp water
extra 125g dark chocolate, roughly chopped
1/2 cup cream
fresh raspberries, to serve

1. preheat oven to 160C. Grease a 6 hole 3/4 texas muffin tin with butter. put butter and ciing mixture in a bowl and beat using and electric mixer until well combined and creamy. Add hazelnut meal, cocoa and chocolate, and mix with a wooden spoon until just combined.
2. gradually add eggs, beating constantly. Add polenta and milk, and mix well to combine. spoon mix evenly into prepared tin, then bake for 25 mins or until cooked when tested with a skewer.
3. To make toffee, line an oven tray with baking paper. Put sugar and water in a small saucepan over a medium heat. cook, stirring, until mix comes to the boil. Reduce heat and simmer for 6-8 mins or until mix turns a rich golden colour. Pour toffee evenly onto prepared tray and stand at room temp until a hard toffee forms.
4. To make chocolate cauce, put extra chocolate and cream in a heatproof bowl set over a pan of simmering water. Stir with a metal spoon until chocolate is melted and smooth. Break toffee into shards. Put puddings on serving plates and drizzle with warm chocolate sauce. top each with toffee and serve with raspberries.

Lemon meringue ice-cream loaf

1/2 cup caster sugar
1/2 cup lemon juice (about 3 lemons)
3 eggs
3 egg yolks
extra 1/2 cup caster sugar
1.5 cups cream
1 tbsp lemon zest, finely grated
75g small meringues
1 large mango, cheeks removed and thinly sliced
pulp of 2 fresh passionfruit

1. Put a small saucepan over a low heat, Add caster sugar and lemon juie, and cook, stirring, until sugar is dissolved. Simmer for 6-7 minutes or until syrup thickens slightly. Set aside to cool for 20 minutes.
2. Combine eggs, egg yolks and extra caster sugar in a heatproof bowl. Set bowl over a saucepan of simmering water. Do not let bottom of bowl touch water. Whisk for 5 minutes or until mixture is frothy. Remove from heat and beat with an electric mixer until mix is thick and pale. Gently fold through lemon syrup. Put creqm in a separate bowl and beat with an electic mixer until soft peaks form. Forl lemon mixture and lemon zest through cream.
3. Line a 26cm x 10cm loaf tin with plastic wrap. Scatter whole meringues over base of prepared tin. Pour over lemon mixture. Cover with foil and feeze overnight.
4. turn ice-cream loaf out onto a serving plate and top with mango slices and passionfruit pulp. cut into thick slices and serve.

cinnamon nut toffees

50g almonds
50g cashews
500g caster sugar
125ml water
1 tsp ground cinnamon
25g pepitas
100g glace cherries

1. Preheat oven to 180C. Put almonds and cashews on a n oven tray and bake for 7 mins or until lightly toasted. Set aside to cool. Line 24 home mini-muffin tin with paper cases.
2 Put caster sugar and water in a heavy based pan over a low heat. Cook, stirring until sugar dissolves. Stir in ground cinnamon. Brush sides of pan with a wet pastry brush to remove any sugar crystals. Increase heat to high and bring to the boil. Cook, without stirring, for 20 mins or until syrup caramelises. To test, drop a small amount of syrup into a glass of cold water. The syrup is cooked if it sets hard and cracks.
3. Transfer hot syrup to a heatproof jug. Carefully pur into prepared tin. Working quickly, top each toffee with 1 almond, 1 cashew and a few pepitas and 1/2 a glace cherry. Set aside to cool.

Eggplant, basil and tomato pasta

2 large eggplants
150ml extra virgin olive oil
500g egg noodle tagliatelle
1.5 tsp chilli flakes
3 cloves garlic, finely sliced
410g tomato sugo or passata
2 handfuls basil leaves
1/2 cup semi dried tomatoes
80g parmesan finely grated
150g fresh ricotta, crumbled
basil leaves to serve

1. Preheat oven to 170C
2 Halve eggplants lengthways, then score flesh with a small knife.
3. Put eggplant in a large roasting pan. Drizzle with 50ml of the oil and bake for 40 mins or until soft and juicy. Scoop out eggplant flesh, roughly chop and set aside. Discard skin.
4. Bring a large saucepan of salted wter to the boil. Add pasta and cook, follwing pack instruction until al dente, drain.
5. Meanwhile, heat another 50ml of the oil in a large heavy-based frying pan over a high heat. add chilli and garlic and cook until fragrant. Add eggplant and cook for 1 min in tomato sugo, basil and tomatoes. Add pasta to sauce. Toss to coat, then sprinkle over parmesan.
6. Serve pasta topped with ricotta, extra basil leaves and drizzles with remaining oil.

Stuffed onions

6 large onions
1 tbsp olive oil
3 rashers bacon, trimmed, finely diced
1 cup fresh breadcrumbs
1/3 cup grated tasty cheese (can substitute brie)
1/4 cup semi-dried tomatoes, finely chopped
1 egg, whisked
salt and pepper to season
20g butter, cubed
shredded flat leaf parsley leaves to serve

1. Preheat oven to 180C. Line an oven tray with baking paper. Put onions in a large deep saucepan and cover with water. Bring to the boil over a medium heat. Reduce heat and simmer for 15-20 mins or until onions are tender. Drain and refresh under cold water. Set aside to cool.
2. Use a small teaspoon to remove centres of onions and discard, leaving roots intact and 2cm thick shells. Heat oil in frying pan over a medium heat. Add bacon and cook for 3 mins or golden.
3. Combine bacon, breadcrumbs, chees, tomato and egg in a bowl. Season with salt and pepper. Gently spoon mixture into onions. Put on prepared tray and top onions with butter. Bake for 30 mins or until light golden. Top with parsley and serve immediately.

Cranberry, mint and almond shoulder of lamb

1 bunch mint, leaves picked
1 cup dried cranberries
1 cup fresh homemade white breadcrumbs
1 egg, whisked
salt and pepper, to season
2x 1kg boned shoulders of lamb, fat trimmed
2 bunches baby carrots, trimmed
200g green beans, trimmed
1/4 cup olive oil
2 tbsp flaked almonds, toasted

1. Preheat oven to 200C. roughly chop 1/2 the mint and put in a medium bowl. Add cranberries, breadcrumbs and egg. Season with salt and pepper. Put lamb on a large chopping board, skin side down. Top with cranberry mixture, pressing down firmly. Roll up lamb to enclose filling and secure with kitchen twine.
2. Put lamb in a roasting pan. Season with salt and pepper. Roast for 1 1/4 hours for medium-rare or until cooked to your liking. Transfer to a serving platter. cover to keep warm.
3. Put carrots into a large deep frying pan and cover with water. Bring to the boil. Reduce heat to low and simmer for 8 mins or until tender. Add beans, cook for 1 min, drain.
4. heat oil in a small saucepan over a medium heat. When hot, add remaining mint leaves, 4 at a time, and cook for 30 seconds or until crisp. Transfer to prepared plate. Sprinkle toasted almonds and mint leaves over lamb. Serve with carrots and beans on the side.

Watermelon and cranberry mocktail

1/2 small (1.6kg) seedless watermelon, peeled
3 cups cranberry juice, chilled
3 cups lemonade, chilled
1 cup fresh mint leaves
2 cups ice cubes to serve

1. Cut watermelon or ball into small bits.
2. Put half watermelon in a food processor or blender. Process until pureed. Push through a fine sieve into a large bowl, making about 1/2 cup liquid. Discard solids.
3. Pour cranberry juice, lemonade and watermelon juice into a punchbowl. Stir until combined. Add watermelon balls, mint leaves and ice. Serve.

Chargrilled polenta toasts with red capsicum

2 red capsicum
olive oil
3 tsp white wine vinegar
salt and pepper to season
melted butter, for greasing
1 cup milk
1 cup water or stock
1/2 cup fine polenta
20g butter
1/2 cup finely grated parmesan
1 tbsp baby capers, rinsed
2 tbsp roughly copped flat leaf parsley, to serve

1. Preheat oven to 200C. Line an oven tray with baking paper. Put capsicum on prepared tray. Spray with oil. Bake for 40 mins or until slightly blackened. Set aside to cool. Peel skin and discard, then cut flesh into 1/4, remove seeds and membrane. Cut flesh into thin strips. Put in bowl and add vinegar, stir to combine and season.
2. Grease a 26x16cm slice tin. Put milk and water in a deep saucepan over a medium heat and bring to the boil. Reduce heat o low and add polenta, in a slow and steady stream. Cook, stirring, for 4 minutes or until polenta is soft. Remove from heat. Add butter and parmesan. Stir until melted. Put mix in prepared pan, spreading evenly. Set aside to cool for 10 mins, then cover and refrigerate for 30 mins or until firm and cold.
3. Turn out polenta onto a chopping board. Cut into 24 squares. Heat a chargrill pan over a high heat. Spray squares with oil and add, 6 at a time to pan. cook for 2-3 minutes on each side or until lightly charred and heated through. Transfer to a plate and cover with foil to keep warm. Repeat with remaining squares.
4. Put polenta squares on serving plates. Top each square with a little capsicum mixture, capers and parsley.

Mango granita with coconut panna cotta

60ml water
2 tbsp caster sugar
250ml mango nectar
2 tbsp fresh lime juice
1 mango, soned peeled, thinly sliced

Coconut panna cotta:
400ml can coconut milk
300ml thickened cream
1/2 cup caster sugar
finely grated rind 1 lime
125ml hot water
1 tbsp powdered gelatine

1. Put water and sugar in a large saucepan over a medium heat. cook for 4 mins or until sugar dissolves. Remove from heat and stir in mango nectar and lime juice. Transfer to a shallow slice tin. freeze for 1 hour or until crystals begin to form. Scrape with a fork to break up crystals. freeze for a further 2 hours, repeating process 3- 4 times or until mixture looks icy. Freeze until ready to serve.
2. To make panna cotta, put coconut milk, cream, sugar and rind in a large saucepan over a low heat. cook, stirring, occasionally, for 5 mins or until sugar dissolves (do not boil). Set aside.
3. Put hot water in a small bowl. Add gelatine and whisk with a fork until dissolved. Add to coconut mixture and stir well to combine. Transfer to a jug.
4. Rinse 8x1/2 cup capacity moulds. Shake out excesss water. Evenly divide coconut mixture between moulds. Cover and refrigerate for 5 hours or overnight if time permits, or until set.
5. top panna cotta with granita and serve with mango slices on the side.

Cherry, rocket and pear salad

100g baby rocket leaves
2 pears, cored, cut into thin wedges
120g snow peas, finely shredded into strips
300g cherries, pitted, halved
50g parmesan, shaved

dressing:
1/4 cup freshly squeezed orange juice
1.5 tbsp red wine vinegar
1 tsp extra virgin olive oil
3 tsp wholegrain mustard
black pepper to season

1. Put rocket, pear, snow peas and cherry in a large bowl. toss to combine.
2. To make orange dressing, put orange juice, vinegar, oil and mustard in a small bowl. Season wit pepper and whisk to combine.
3. To serve, drizzle dressing over salad. Toss to combine and top with parmesan.

Mango and macadamia salad

200g green beans, trimmed, halved
100g mixed salad leaves
2 mangoes, peeled, stoned, flesh sliced
1 bunch mint, leaves picked
1 red capsicum, thinly sliced
1.5 tbsp sweet chilli sauce
1.5 tbsp lime juice
1 tbsp white wine vinegar
black pepper to season
2 tbsp macadamias chopped

1. bring a small saucepan of water to the boil. Add beans and cook for 1 min or until crisp and tender. Drain and refresh under cold water. pat dry with a paper towel, transfer to a large bowl.
2. Add salad leaves, mango, mint and capsicum to beans and toss to combine.
3. Put sweet chilli sauce, lime juice and vinegar in a bowl. Season wit pepper and whisk to combine.
4. pour dressing over sald and toss to coat. Sprinkle with macadamias and serve.

potato salad with mustard, soft egg and bacon

4 rashers middle bacon, fat and rind removed finely chopped
8 large waxy yellow potatoes, peeled, quartered
2 tbsp salt
25ml white wine vinegar
3/4 cup whole egg mayonaise
4 tbsp thick greek style yoghurt
2 tsp seeded mustard
2 tsp dijon mustard
splash tabasco
salt and pepper to season
1/2 bunch spring oinons, finely sliced
2 handfuls flat leaf parsley leaves torn
2 handfuls mint, leaves torn
4 soft boiled eggs, peeled

1. Preheat oven to 200C. Put bacon on an oven tray and cook for 10 mins or until brown and crispy. Set aside on paper towel to drain.
2. Meanwhile, put potato and salt in large saucepan and cover and water. Bring to the boil and cook for 15 mins or until potato is tender and almost falling apart. Drain.
3. Add vinegar to potato, toss, then set aside to cool to room temperature.
4 Put mayonaise, yoghurt, mustards and tabasco in a medium bowl and stir to combine. Season with salt and pepper.
5 Put potato in a shallow serving bowl. Top with mayo mixture, spring onion and herbs and toss to combine. Cut eggs in half lengthways and arrange on top of salad. Scatter chopped bacon over top. Serve with a green salad on the side.

coffee roasted veal with potato wafers

1/4 cup premium coffee beans
1 bunch thyme, leaves finely chopped
750g veal loin
2 large potatoes, peeled
1/4 cup ghee, melted
sea-salt flakes and freshly ground black pepper
2 tbsp extra virgin olive oil
roasted truss tomatoes and rocket leaves, to serve

1. Prehat oven to 190C. Grind coffee beans very finely and put ina small bowl. Add thyme and stir to combine. Rub mixture all over veal. Wrap tightly in plastic wrap and refrigerate for 4 hours to marinate.
2. Using a mandoling or a very sharp knife, slice potatoes very finely. Put slices in a large bowl, add ghee and toss to combine. Heat a large non-stick frying pan over a medium heat and arrange slices in a pan. Cook for 5 mins or until golden and crips. Season with salt and pepper.
3. Brush off excess coffee mixture from veal. Season with salt and pepper, then rub with oil. heat a large griddle pan over a medium high heat. Add veal and cook for 10 mins, turning often, until cooked to medium. Rest for 5 mins then carve. Serve with potato wafers, roasted truss tomatoes and rocket.

Honey creme caramel

150g caster sugar
60ml water
500ml milk
180g honey
3 eggs
4 egg yolks
Fresh berries and cream to serve

1. Preheat oven to 140C. Put sugar and water in a small heavy based saucepan and set over a medium heat. cook for 10 minutes, brushing down sides occaisonally with a wet pastry bursh until a mid brown caramel forms. Divide mixture mix between 4x173ml ovenproof ramekins and set aside to cool.
2. Put milk and honey in a large saucepan over a medium heat and bring to the boil. Remove from heat. Put eggs and egg yolks in a large heat proof bowl and whisk to combine. Add milk mixture whisking gently so as not to create bubbles.
3. Divid mixture between 4 ramekins, then use a small piece of paper towel to remove any surface bubbles. Put ramekins in a roasting pan and add enough hot water to come halfway up sides. Bake for 25 minutes or until wobbly in centre and just set. Set aside to cool then refrigerate overnight.
4. Using a small sharp knife, cut around edges of creme caramels. Turn onto plates and top each with berries and serve with cream.

Rocket and pear salad

250g baby rocket leaves
50g shaved parmesan
1 pear cored, finely sliced
toasted walnuts, to serve
balsamic vinegar to serve
salt and pepper to season

1. Combine rocket, paremesan and pear in a large bowl.
2. top with nuts, drizzle with vinegar and season to serve.

Roast pumpkin, spinach and goat's cheese salad

1/4 jap pumpkin, skin removed, cut into 2cm thick pieces
pinch of brown sugar
4 tbsp extra virgin olive oil
salt and pepper to season
250g baby spinach leaves
150g goat's cheese, crumbled
50g pine nuts, toasted

1. Preheat oven to 180C. Put pumpkin, sugar and 2 tbsp of the oil in a medium bowl and toss well to combine. Season generously with salt and pepper.
2. put mix in roasting pan, then roast for 15 mins or unti tender.
3. Put pumpkin in a large serving dish with spinach and goat's cheese, then drizzle with remaining oil. Stir to combine then top with pine nuts.

Barbecued vegetable salad

1 medium eggplant, cut into 1cm thick slices
2 medium zucchinis, cut into 1cm thick slices
1 red capsicum cut into thick strips
1 green capsicum cut into thick strips
2 tbsp vegetable oil
salt and peper to season
1 bunch parsley, leaves picked
1/2 bunch dill
4 cloves garlic
1 tsp capers
juice of 1 lemon
1/4 cup extra virgin olive oil

1 Prehead BBQ grill to medium
2 Put eggplant, zucchini, capsicum and vegetable oil in a large bowl and toss to combine. Season with salt and pepper. Add mix to grill and cook, turning several times, for 8 mins or unitl lightly blackened. Set mixture aside and cool slightly.
3. Put parsley, dill, garlic, lemon juice and olive oil in a food processor and pulse until smooth. Season generously with sald and pepper.
4. Drizzle herb dressing over vegetables and toss well to combine.

Sauteed cherry tomatoes and white beans

1 tsp olive oil
3 large shallots, chopped
2 tsp thinkly slice fresh sage
3 cups cherry tomatoes, halved
130g dried white beans, soaked overnight, boied or 45 mins or until tender, drained
pinch salt and pepper.

1. Heat oil in a large non-stick frying pan over a medium heat. Add shallot and cook for 1 minute, stirring or utnil softened. Stir in sage.
2. Add tomato and beans. Cook for 2 mins, stirring frequently, or until tomatoes are softened. Stir in salt and pepper. Serve.

Sweet potato burgers

oil spray
1 oinon chopped
1 red capsicum, chopped
1 stick celery, chopped
1/2 bunch kale, stems and stalks removed, coarsely chopped (about 5 cups)
3 cloves garlic, crushed
1.5 tsp salt-free Cajum seasoning blend
1/4 tsp salt
2 medium sweet potatoes (about 460g) peeled grated
130g dried black beans, soaked overnight and boiled for about 45 mins, or until tender, drained
115g firm tofu, patted dry
2 tbsp polenta
3 tsp olive oil

1. Spray a large non stick frypan with cooking oil spray and heat over a medium heat. Add oinon, capsicum and clerey and cook for 8 mins, stirring, or until softened. Stir in kale, garlic, cajun seasoning and salt. Cook for 4 minutes, stirring or until kale wilts. Add sweet potato and cook for 10 mins, stirring or until softened. Set aside.
2. Combine black beans and tofu in a large bowl. Mash with a potato masher until smooth. Add potato mix and stir until well combined. Refrigerate for 30 mins to set.
3. Sprinkle 1 tbsp of polenta on a plate. Pack burger mix ina 1/2 cup measure and turn onto the plate. Press to form an 8cm thick patty. Set aside. Repeat to make 8 patties. Sprinkle with remaining polenta.
4. Cook in frying pan 4 at a time for 10 mins turning once or until hot and browned.

Blushing bread and butter pudding

olive oild spray for greasing
1 loaf day old white bread
100g unsalted butter, softened
2 tbsp cinnamon sugar
500g stewed rhubarb
6 eggs
600ml pouring cream
150g caster sugar
1 tsp vanilla paste
zest of 1 orange
icing sugar
ice cream to serve

1. preheat oven to 180C. Grease 24x15cm casserole dish with oil spray. Cut crusts off bread and cut into triangles. Spread both sides of each with butter and sprinkle with cinnamon sugar.
2. Put rhubarb in prepared dish. Whisk eggs, cream, caster sugar, vanilla and zest ina large bowl. Dip bread into mixture, layer on top of rhubarb, then pour over remaining custard.
3. Bake for 45 mins or until just set. Set aside for 5 mins and dust with icing suga and serve with icecream.

Potted puddings

350ml milk
1 tsp mixed spice
1/2 tsp ground ginger
50g molasses
20g cornflour
2 eggs
125g caster sugar
200ml water
2 eggwhites
2 chocolate cookies crumbled
drinking choc to serve
mint sprigs to serve

1. Combine milk, spice and ginger in a medium saucepan over a low heat. cook for 10 mins or until aromatic.
2. Put molasses, cornflour, eggs and 75g of sugar in a large heatproof bowl and whisk to combine. return mix to pan and cook for 5 mins ur until thickened. Set aside to cool slightly.
3. Put remaining sugar and water in a small saucepan and bring to the boil. Cook until sugar mixture reaches 121 C. The sugar syrup is ready when it forms a firm ball when a small amount of the mixture is dropped in a glass of cold water.
4. Put eggwhites in a medium bowl. Using an electric mixer, whisk eggwhites until soft peaks form. slowly pour in sugar syrup in a steady stream, and whisk until completely cooled.
5. Gently fold eggwhite mixture into custard. Spoon into 4 serving glasses or pots and sprinkle each with a little crumbled cooking and sut with chocolate and add mint sprig to serve.

Hazelnut and chocolate biscuits

140g unsalted butter, softened
160g sugar
4 large egg yolks
3 tsp dark rum
1/2 tsp vanilla extract
200g plain flour, sifted
2 tsp baking powder
50g hazelnut meal
60g whole hazelnuts
250g chocolate, melted

1. Preheat oven to 160C and line 2 oven tryas with baking paper.
2. Put butter and sugar in the large bowl of an electric mixer beat using whisk attachment. Add yolks, rum and vanilla nd mix to combine. Use a spatula to fold in flour, baking powder and hazelnut meal.
3. Spoon mixture into a piping bag fitted with a large star shaped nozzle. Pipe 4-5cm lengths of mixture onto prepared tray, allowing a 4cm space between each for spreading. Press 1 hazelnut on top of each biscuit. Bake for 25 mins or until golden. Put trays on wire racks to cool.
4. Line an oven tray with greaseproof paper. Dip 1 end of each biscuit in melted chocolate and set aside on prepared tray until set.

Raspberry chocolate puddings

Melted butter, for greasing
1.5 cups frozen raspberries
1 cup SR flour, sifted
1/2 cup caster sugar
1/4 cup cocoa, sifted
3/4 cup plain, thick yoghurt
2 eggs, lightly beaten
2 tsp vanilla essence
3/4 cup brown sugar
extra 1/4 cup cocoa
1.5 cups hot water
cream or ice cream to serve

1. Preheat oven to 180C. Brush 6x 3/4 cup ramekins with melted butter. Put ramekins on an oven tray. Put 1/4 cup berries in each. Bombine flour, caster sugar and cocoa in a large bowl. Make a well in centre, then add yoghurt, egg and vanilla, and stir until just combined.
2. Spoon mixture into ramekins. Sift brown sugar and extra cocoa into a bowl. Stir to combine. Spoon sugar mixture over puddings. Pour 1/4 cup hot water over each. Bake for 20-25 mins. Serve with cream or ice cream.

Note: you can soak raspberries in frangelico for additional flavour.

Cheese and buttermilk loaves

1.5 cups wholemeal SR flour, sifted
1/2 cup grated gruyere
1/2 cup pitted black olives, roughly chopped
1 rosemary sprig, leaves finely chopped
1 Tbsp lemon olive oil (or regular olive oil plus lemon zest)
2 tsp dijon mustard
1 cup buttermilk
extra 1/2 cup grated gruyere

1. Preheat oven to 180C. Line 8 mini loaf tins with baking paper. Combine flour, cheese, olives and rosemary in a large bowl.
2. Make a well in the centre of flour mix. Mix oil, mustard and buttermilk in a jug. Add to flour mix and stir with a fork utnil combined. Spoon into prepared tins. Sprinkle with extra cheese.
3. Bake for 12-15 mins or until well risen and golden. Stand on a wire rack for 5 mins before turning out. Serve warm or cold. Can be served with herb or chilli butter.

Olive oil lime cake

3/4 cup caster sugar
rind and juice of 1 lemon
2/3 cup olive oil
2 eggs
2 tsp vanilla essence
1 1/3 cups SR flour, sifted
1/2 cup sugar
1/2 cup water
extra rind of 1 lime, shredded.

1. Preheat oven to 180C. Line base and sides of a small loaf tin with baking paper. Put caster sugar and rind in a food processor and process for 1 min or until finely chopped.
2. Add oil, eggs and vanilla to processor. Process for 1 min or until combined. Add flour and process for 30 secs or unti ljust combined. Pour mix into prepared tin. Bake for 20-25 mins or until cooked when tested with a skewer. Stand cake on a wire rack for 10 mins befoer turning out.
3. Put sugar, water and juice ina med heavy based pan over a low heat. Cook, stirring, until sugar is dissolved. Cook for 4-5 mins or until thickened. Add 1/2 the extra rind, swirl to combine and cook for 1 min.
4. Put cake on a wire rack over a tray. Spoon over sugar syrup then top with remaining extra rind. Stand for 10 mins and serve.

Chocolate Berry Slice

250g packet plain sweet biscuits, crushed
90g unsalted butter, melted
750g dark choc melts
1 cup dried cranberries
1.2 cup pistachios
1.5 cups shredded coconut
pink food colouring

1. Line base and sides of a lamington tin with baking paper. Combine biscuit and butter in a large bowl.
2. Put choc in a large bowl over a saucepan of simmering water, stir until melted and combine with biscuit mixture.
3. Add cranberries, pistachios and 1 cup coconut to biscuit mixture. Stir to combine. Spoon into prepared tin and press down with back of spoon.
4. Put remaining coconut and 2-3 drops of food colouring in a snap-lock bag. Seal, then shake bag until cocnut turns pale pink. Sprinkle slice with coconut. Refrigerate for 30-40 mins or until firm.

zucchini and apple muffins

2 cups SR flour
3/4 cup brown sugar
1 zucchini grated
1 red apple, skin on, grated
1 cup buttermilk
90g unsalted butter, melted
2 eggs
2 tsp vanilla essence
icing sugar to serve

1. Preheat oven to 180C. Line a 12 hole muffin tin with paper cases. Sift flour and cinnamon into a large bowl. Add brown sugar, zucchini and apple and stir to combine.
2. Put buttermilk, butter, eggs and vanilla in a jug and whisk to combine. Make a well in centre of flour mix. Add wet mix to dry and stir to just combined.
3. Spoon mix into cases. Bake for 15-20 mins or until well risen, golden and firm to the touch.

Coconut Cake

250g unsalted butter
1.5 cups caster sugar
1 cup milk
4 eggs, lightly beaten
2 tsp cocount essence
1.5 cups shredded coconut
3 cups SR flour, sifted
3 cup of frosting
2 cups flaked, shredded or dessicated coconut

1. Preheat oven to 180C. Line base and sides of a deep 20cm round cake pan with baking paper. Put butter and sugar in a large heavy based saucepan over a low heat and stir until butter melts and sugar starts to dissolve.
2. Remove pan from heat and stand for 8-10 mins or until lukewarm. Stir in milk, egg essence, coconut and flour. spoon into prepared tin and smooth top. Bake for 30-35 mins or until cooked when tested with a skewer. Stand on a wire rack for 10 min before turning out to cool.
3. Cut cake in half crossways and spread top and bottom half with 1/2 cup frosting. Spread remaining frosting over cake and sprinkle with cocount (can toast coconut).

Salted spiced caramel slice

3/4 cup plain flour
1/2 cup brown sugar
120g unsalted butter chopped
1/2 tsp ground cinnamon

Filling:
50g unsalted butter, chopped
1/4 cup golden syrup
1 tsp ground cardamon
1 stick cinnamon
1/2 tsp ground cloves
1 earl grey tea bag
tin condensed milk

Topping:
220g dark choc
30g unsalted butter
1 tsp sea salt

1. Preheat oven to 160 C. Line base of a 20 cm springform tin with baking paper.
2. Put flour, sugar, butter and cinnamon in a food processor and process until combined. Press mix evenly into pan. Smoothe surface and bake for 14-16 mins or until lightly golden.
3. To mke filling, put butter, golden syrup, cardamom, cinnamon, cloves and tea bag ina small saucepan over a med heat. Cook stirring occasionally, until butter has melted. Gradually bring to the boil and cook for 1 min. Remove and discard tea bag.
4. Add condensed milk to pan anc ook, stirring for 2-3 mins or until mix has thickened and slighlty darkened. Remove cinnamon from pan and discar. Pour mix over base. Bake for 8-10 mins or unitl bubbling alnd lightly golden. remove from heat. Set aside to cool until caramel is firm.
5. To make topping put chocolate and butter in a large heatproof bowl set over a saucepan of simmering water and heat until almost melted. Remove from heat, then stir until smooth. Spoon over filling, smoothing with back of spoon.
6. Sprinkle salt flakes over topping then refrigerate for at least 4 hours until set.

Sweet flatbread with orange-cinnamon jam

7g sachet of yeast
1 cup warm water
3.5 cups plain flour
1/4 cup caster sugar
2 tsp ground cinnamon
1/4 cup extra virgin olive oil
extra plain flour for kneading
extra 1 cup caster sugar
extra 1/4 cup ground cinnamon
extra 1/4 cup olive oil
250g fresh ricotta to serve

Orange- cinnamon jam
1 large orange, unpeeled
1 cup of cater sugar
1 cinnamon stick

1. Preheat oven to 200 C. Line 2 oven trays with baking paper. Put yeast and water ina small bowl and whisk to combine. stand for 5 mins or until foam forms. Put flour, sugar and cinnamon in a food processor, add yeast mix and process to combine until a ball forms.
2. Turn out dough onto a lightly flour surface and knead until no longer sticky. Divide into 4 pieces and form each into a ball. Roll each ball into a 2 mm thick oval shaped round. Put 2 round, side by side, onto each prepared tray.
3. Put extra sugar and extra cinnamon in a small bowl and combine. Brush rounds with extra oil and sprinkle with cinnamon mix. Bake for 12-15 mins or until crisp and golden.
4. To make jam, slice orange into 8 pieces. Put in food processor and pulse until coarsely chopped. Microwave orange, cinnamon and sugar on high for 2 mins, stir and cook for a further 1-2 mins then set aside to cool.
5. Spread flat bread with fresh ricotta and jam to serve.

Cinnamon biscuits

2 eggs
1/2 cup olive oil
3/4 cup sugar
2 tsp vanilla extract
2 1/4 cups plain flour, sifted
1 tsp baking powder, sifted
2 tsp ground cinamon, sifted
extra 1/2 cup sugar
extra 2 tsp ground cinamon
80g unsalted butter
1/3 cup sugar
2 tbsp boiling water
2 tbsp very cold milk
1 tsp vanilla paste
icing sugar for dusting

1. preheat oven to 180 C. Line 2 oven trays with baking paper. Put eggs, oil, sugar and vanilla in the small bowl of an electric mixer and beat until thick and pale. Add flour, baking powder and cinnamon and stir gently to combine.
2. Put extra sugar, and cinnamon on 1 prepared tray and stir to combine. Roll a tsp of dough into a ball, then roll in sugar mix. Repeat with remaining dough.
3. Put balls, spaced 5 cm apart on other prepared tray and press down lightly on each to flatten. Cook for 8-10 mins or until golden. Put tray on a wire rack to cool.
4. Put butter and sugar in the small bowl of an elcric mixer and beat until the mix is very pale and fluffy. Add boiling water and beat for a further 1 min then add milk and vanilla paste and beat until mix is light and fluffy.
5. Sandwhich biscuits with tsp of filling. Lightly dust with icing sugar to serve.

Note: filling can be flavoured with zest, chocolate, nuts etc.

Apple and Cream Cheese Strudel

4 apples, peeled, quartered, sliced
1/4 cup caster sugar
finely grated rind and juice of 1 lemon
8 sheets of filo pastry
1/2 cup sugar
2 tsp ground cinnamon
100g almond meal
60g butter, melted
200g cream cheese chopped
sifted icing sugar for dusting

1. Preheat oven to 180 deg C. Line an oven tray with baking paper. Put apple, sugar, lemon rind and juice in a medium bowl and toss to combine.
2. Put pastry on a clean work surface and cover with a damp tea towel. Combine sugar, cinnamon and almond meal in a small bowl. Brush 1 pastry sheet with melted butter. Add 2 heaped Tbsp of the almond mix. continue layering with pastry, spread cream cheese, then apple mix along 1 long side, leaving a 5cm border at each end. Fold in ends and roll up firmly.
3. Put roll, seam side down, on prepared tray. Brush top with butter. Bake for 20-25 mins or until golden on top and apple is tender. Stand tray on wire rack for 5-10 mins to cool. Dust roll with icing sugar to serve.

Apple crumble pie

Melted butter for greasing
10 Granny Smith apples, peeled, cored, quartered and thinly sliced
1 cup water
1/3 cup sugar
Grated rind of 1 lemon
ice cream or cream to serve

Breadcrumb mixture:
1 cup unblanched almonds
3/4 cup sugar
9 cups coarse breadcrumbs, toasted
160g unsalted butter, chopped
3/4 cup milk

Crumble:
1/2 cup plain flour
1 tsp baking powder
2 tbsp caster sugar
60g unsalted butter, chopped
1/2 cup flaked almonds

1. preheat oven to 200 deg C. Brush a 23 cm, 4cm deep loose bottomed fluted tart tin with melted butter.
2. Put apple slices and water in a medium heay-based saucepan. Slowly bring to the boil. Reduce heat to low and cook for 2-3 mins. Drain, then set aside to cool.
3. To make breadcrumb mix, put almonds and sugar in a food processor and process until finely chopped. Put breadcrumbs and almond mix in a large bolw and stir to combine. Put butter and milk in the pan and stir over a low heat until butter is melted. Add butter mix to breadcrum mix. Stir to combine, stand for 20 mins.
4. Reserve 2 cup breadcrumb mix then press remaining mix into base and sides of prepared tin. Refrigerate for 20 mins. Add 1/2 the cooled apple mix, sprinkle with 1/2 the sugar and 1/2 the lemon rind. Repeat with remaining ingredients.
5. To make crumble, sift flour and baking powder into a medium bowl. Add sugar and rub in butter until it resemble breadcrumbs. Sitr in reserved breadcrumb mix and almonds. Spread evenly over filling. Bake for 30-35 mins or until golden. Stand for 10 mins and serve with icecream or cream.

Apple and Hazelnut cake

150g hazelnut meal
150g almond meal
1.5 cups caster sugar
4 eggs
2 tsp vanilla extract
150g unsalted butter, melted
5 red apples, cored, thinly sliced
2 tbsp sugar

1. Preheat oven to 180 degrees. Line a deep 20cm round cake tin with baking paper. Combine hazelnut and almond meals and caster sugar in a small bowl. Put eggs and vanilla in a large bowl and whisk to combine.
2. Add hazelnut mixture and melted butter to egg mixture and stir to combine. pour into prepared tin. Top with apple slices and sprinkle with sgar. Bake for 35-40 mins or until cooked when tested witha skewer. Stand on a wire rack for 10 mins before turning out to serve.

Baby pancakes

Banana Pancake Recipe

• 1mashed ripe banana.
• 1 cup flour
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1 cup formula (OR use water, part milk, soymilk, ricemilk)
• 1 tbsp olive oil

Depending on the liquid content of your banana, you may need to adjust the water (or milk) amount for a nice thick batter. Preheat skillet or frying pan on medium and put either butter or a tsp of olive oil in the pan. Pour small circles of batter onto the pan. When bubbles appear, flip the cakes over. When in doubt about doneness, simply cut one in half. Let cool before giving to baby! Be sure not to overcook, cakes should be mushy, not crispy on the edges.

This is the basic recipe that you can customize in any way you like! Instead of 1 tbsp olive oil you could use 1 tbsp applesauce or yogurt. Add egg yolks or grated cheese!