Ingredients:
¼ cup glazed cherries
1 large can fruit salad (drained)
2 bananas & 2 apples (peeled & chopped)
2 tbsp lemon juice
½ cup sugar
300 ml whipped cream
coconut
Method:
Mix all ingredients except for the coconut. Line a dish with coconut. Add fruit mix and sprinkle with coconut. Freeze.
Ingredients:
1 cup (150g) SR flour
1 cup (90g) desiccated coconut
1 cup (200g) firmly packed brown sugar
125g melted butter
For the caramel filling:
400 g can sweetened condensed milk
30 g butter
2 tbsp golden syrup
For the chocolate topping:
125 g chopped dark chocolate
30 g butter
Method:
Grease 20cm x 30cm lamington pan. Combine sifted flour, coconut and sugar in a bowl, add butter, and stir until combined. Press mixture over base of prepared pan. Bake in moderate oven for 15 minutes or until lightly browned. Pour hot caramel filling over hot base, return to oven and bake for about 8 minutes then cool. Spread warm chocolate topping over caramel filling, stand at room temperature until set.
For the caramel filling:
Combine all ingredients in a pan, stir over low heat until just combined.
For the chocolate topping:
Combine chocolate and butter in a pan, stir over low heat until smooth.
*Not suitable to freeze.
*Chocolate topping suitable to microwave.
*This recipe can be made 3 days ahead.
Ingredients:
1 ½ cups halved cherries (red & green)
¼ cup coarsely chopped glace pineapple
1 ½ cups chopped dried dates
1 tbsp. SR flour
3 ½ cups halved pecans
¾ cups shredded coconut
400 g condensed milk
Method:
Line two baking trays with baking paper. Combine all ingredients in a large bowl, combine well. Press into pans. Bake in slow oven for 1 hour or until firm. Cool. Cut into squares and keep in fridge.
Ingredients:
1 can condensed milk
1 cup SR flour
½ cup firmly packed brown sugar
125 g melted margarine
½ cup coconut
250 g chopped chocolate
Method:
Beat all ingredients together except for the chopped chocolate. Cook in mod slow oven. Sprinkle the chopped chocolate on top.
Ingredients:
125 g melted butter
1 cup brown sugar
1 ½ cups SR flour
1 beaten egg
2/3 cup chocolate chips
Method:
Put ingredients in a bowl the way they are arrange in the order above. Mix all ingredients well. Roll into balls. Put on tray. Press with fork. Bake in mod oven.
Ingredients:
1cup whole meal flour
1 cup coconut
1 cup brown sugar
1 cup fruit medley
1 cup milk
Method:
Mix well. Cook in a loaf tin at 180°C until golden brown.
*Best eaten on the day it was baked.
Ingredients:
1 ½ cups SR flour
1 cup sugar
¼ lb soft margarine
2 eggs
½ cup milk
vanilla
Method:
Put all ingredients in a basin in the order above. Beat for 6 minutes. Put into patty papers. Bake for approximately 12 minutes at 230°C.
Ingredients:
400 g fettuccine
500 g chicken thigh fillets (chopped)
1 pack fresh onion soup
2 tbsp flour
2 cups beef stock
1 cup water
1 bunch broccoli (chopped)
1 red capsicum (chopped)
1 tbsp thyme
Method:
Cook pasta for 6-8 minutes. Drain and add a little olive oil to avoid sticking. Cook chicken until brown. Add soup and flour and then mix. Remove from heat, add stock and water. Return to heat and simmer for 3 to 4 minutes. Add chopped broccoli and capsicum. Cook for 2 minutes. Add pasta and sauce. Serve with herbs.
Ingredients:
1 large packet sour cream and chili pasta sauce
1 cup frozen mixed vegetable
500 g chicken breast chopped
Method: Cook chicken and cut into strips. Make pasta and sauce as directed on packet. Add frozen vegetable and chopped cooked chicken.
Ingredients:
silver beet leaves
½ cup chopped raisins
100 g sliced pumpkin
250 g lasagna sheets
500 g jar tomato
basil pasta sauce
225 danish letta cheese
½ cup thickened cream
dried or fresh basil
Method:
Trim stems from silver beet. Steam leaves till softened, drain and chop. Soak raisins in hot water for 5 minutes, drain. Steam or microwave pumpkin until just tender. Place layer lasagne sheets over base of 2 liter dish. Spread with 1/3 of pasta sauce. Then top with silver beet, raisins and pumpkin. Sprinkle with ¼ of the cheese. Repeat layers twice more. Then top with final layer of lasagne sheets. Combine cream with basil, 1 tsp if using dried, 2 tsp if using fresh. Bake at 180°C for 30 to 40 minutes.