Ingredients:
2 eggs
1-250 sour cream
1 cup cooked rice
250 g frozen spinach
2 tbsp grated cheese
Method:
Mix all ingredients together. Cook at 180C at about 35-40 minutes or until golden brown. Feel free to add corn or corn pies or whatever in addition to or instead of spinach.
Ingredients:
For the fruit mix:
1 kg mixed fruits
4 oz prunes
4 oz chopped dates
½-3/4 cup rum
For the cake mix:
8 oz brown sugar
8 oz butter
4 eggs in a room temperature
1tbsp treacle
1 tbsp parisian essence
1 tbsp coffee essence
2 tbsp plum or marmalade jam
2 tsp vanilla essence
1.5 tbsp mixed spice
¾ tbsp cinnamon
2 oz SR flour
10 oz plain flour
Method:
For the fruit mix:
Combine all ingredients and store in an airtight container for at least 4 days, ensuring the mixture is turned daily.
For the cake mix:
Beat the sugar and butter to a cream before adding the eggs, one at a time. Add the fruit mix, essences and spices, mix well. Finally add the flours, mix well. Try putting 6 tsp flour on fruit. Add a little flour after 2nd and 3rd egg. Grease a 23 cm round cake tin and double line with baking paper. 180 degrees for an hour, then 150 degrees for an hour and a half. Bake slowly for 4 hrs.
Ingredients:
2 cups SR flour
1 tsp baking powder
½ cup castor sugar
2 eggs separated
1 tsp. vanilla paste
1 cup low fat milk
180g white chocolate chopped
150g frozen mixed berries
Method:
Preheat oven to 190°C. Sift baking powder and flour. Whisk castor sugar, separated egg yolks, vanilla, milk and butter. Whisk egg whites. Add liquid mix to dry ingredients. Last add chocolate, egg whites and berries.
Ingredients:
1 ½ cup SR Flour
¼ tsp nutmeg
¼ tsp mixed spices
2 tsp castor sugar
1 tbsp margarine
½ cup mashed pumpkin
1/3 cup milk
Syrup:
2 cups water
1 cup brown sugar
1 tbsp. butter
Method:
Mix flour, sugar, spices and margarine. Add pumpkin and milk.
Syrup:
Mix all the ingredients. Bring to boil by stirring till sugar is dissolved. Then reduce heat. Simmer. Drop a spoonful mixture into syrup. Simmer for 20 minutes, covered.
*Serve with cream custard or ice cream.
Ingredients:
8 weetbix
½ cup coconut
1 cup raisins
1 tin condense milk
2 tbsp. cocoa
rum & essence to taste (2 to 4 tbsp)
Method:
Finely crush weetbixs. Mix together all the ingredients, make small balls and roll into coconut.
Ingredients:
1 cup plain flour
1 tsp bi-carbonate
1 tsp cinnamon
1 cup sultanas
1 ½ cups grated carrot
1 cup sugar
1 cup chopped nuts
2 eggs (beaten)
½ cup oil
Method:
Put all ingredients in a bowl. Mix. Press into a lamington tray. When cold, ice with Philly cheese icing.
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.