Lemon Slice

 
 

1/2 cup sweetened condensed milk
100g butter
200g digestives or granita biscuits
1 cup desiccated coconut
2 teaspoons finely grated lemon rind
2 cups pure icing sugar
20g butter, softened
2 1/2 tablespoons lemon juice

Grease a 15.5cm x 25cm lamington pan and line base and sides with baking paper.
Place condensed milk and butter in a small saucepan over medium heat.
Cook, stirring, for 5 minutes or until smooth and combined.
Remove from heat.
Use a food processor to process biscuits to fine crumbs. 
Transfer to a bowl and add coconut and lemon rind. Stir to combine. 
Add hot butter mixture and mix well. 
Press mixture over the base of prepared pan. 
Cover and refrigerate for 1 - 2 hours or until firm.
For lemon icing:
Sift icing sugar into a bowl. 
Add butter and lemon juice and beat until smooth and combined.
Spread icing over slice.
Stand at room temperature for 30 minutes or until icing has set.
Cut into squares to serve.
 

Raspberry and banana bread

 
 

Preheat oven to 150°C.
Brush a 10 x 20cm loaf pan with melted butter. 
Line base and sides with non-stick baking paper.
Sift the combined flour into a large bowl.
Add sugar, coconut and cinnamon.
Make a well in the centre.
Add the eggs, banana, oil and vanilla. Stir until just combined.
Gently fold in the raspberries.
Pour mixture into prepared pan. 
Bake for 90 minutes or until a skewer inserted into the centre comes out clean.
Set aside in pan for 20 minutes to cool before turning onto a wire rack.
Serve slices as they are or with a dollop of fig jam or marmalade.
 

Melted butter, to grease
200g (1 1/3 cups) self-raising flour
150g (1 cup) plain flour
150g (2/3 cup) brown sugar
20g (1/4 cup) desiccated coconut
1 teaspoon ground cinnamon
3 eggs
4 ripe bananas, mashed
160ml (2/3 cup) vegetable oil
1 teaspoon vanilla extract
3/4 cup fresh or frozen raspberries
100g butter, at room temperature, chopped
45g (1/4 cup) pure icing sugar
85g (1/4 cup) fig jam

 


Caramel slice

 
caramel slice.jpg
 

For the base:
1 cup self raising flour
1 cup(90g) coconut  - (I've never bothered to weigh it)
1 cup brown sugar, firmly packed
125g butter, melted

For the filling:
400g can sweetened condensed milk
30g butter
2 tablespoons golden syrup

For topping:
125g dark chocolate, chopped
30g butter

Lightly grease 20cm by 30cm lamington pan
Combine sifted flour, coconut and sugar in a bowl; add butter,
Stir until combined
Press mixture over base of pan.
Bake in moderate oven for 15 minutes.
While base is cooking combine milk, butter and golden syrup in pan.
Stir over low heat for about 15 minutes or until mixture is golden brown. (For perfect results filling must be stirred constantly and not allowed to boil.)
Pour hot filling over hot base; return pan to the oven for 10 minutes.
Remove from oven and leave to cool.
Place chocolate and butter in a heatproof bowl over a saucepan of simmering water. Stir until melted.
Spread chocolate topping over the caramel filling once the caramel has cooled.
Refrigerate to set.

Carrot and Walnut cake

 
 

Preheat oven to 180°C fan-forced.
Grease a 6cm-deep, 19cm square cake pan and line with baking paper.
Sift flour, spice and cinnamon into a bowl.
Add sugar, carrot, chopped walnuts, oil and eggs. Stir to combine.
Spread into prepared pan.
Bake for 1 hour 15 minutes or until a skewer inserted into centre comes out clean
Leave in pan for 10 minutes before turning out onto a wire rack to cool.
Spread icing over cake and top with walnuts.
To make icing:
Use an electric mixer to beat cream cheese and lemon rind until smooth.
Gradually beat in sugar until smooth.

Recipe source: Taste
 

2 cups self-raising flour
1 teaspoon mixed spice
1 teaspoon ground cinnamon
1 cup firmly packed brown sugar
2 cups grated carrot
1 cup chopped walnuts
1 cup vegetable oil
3 eggs, lightly beaten
125g cream cheese
2 tsp finely grated lemon rind
1 1/2 cups icing sugar mixture
Walnuts, to decorate


Raspberry and banana muffins

 
 

Preheat oven to 180°C.
Grease muffin 12 hole muffin pan.
Mix all dry ingredients together and make a well.
Combine wet ingredients and pour into the well.
Add banana and raspberries and mix well until just combined.
Spoon mixture into muffin pan and bake for 15-20 minutes or until lightly browned.

220 g self-raising flour, sifted
½ cup vegetable oil
¾ cup buttermilk
½ cup firmly packed brown sugar
1 egg, lightly beaten
1 teaspoon vanilla extract
1 ripe banana, mashed
40 g  frozen raspberries


Prosciutto & Roasted Pepper Quiches

 
 

6 slices prosciutto
300ml single cream
60ml milk
3 eggs
3 sheets ready-made shortcrust pastry
4 slices (170g) roasted red pepper, chopped coarsely
4 tbsp fresh basil, coarsely chopped
75g grated cheddar cheese

 

 

Preheat the oven to 200°C. Grease a 12-hole muffin pan.
Cook prosciutto in a heated, oiled frying pan until crisp, then cool and chop coarsely.
In a large jug, mix together the cream, milk and eggs to make the quiche filling.
Put aside.
Cut twelve 9cm rounds from the pastry and press into the pan holes.
Mix together the prosciutto, pepper, basil and cheese and divide among the pastry cases.
Pour quiche filling into each case.
Bake for about 25 minutes.
Cool in the pan for 5 minutes before serving.
 

Recipe from Lakeland

 

Asian Chicken Pies

These pies are a little fiddly but well worth the effort. They will disappear quickly so you may want to make a double batch.

 
 

2 tsp finely grated ginger
1 tsp finely chopped red chilli
1 tablespoon hoisin sauce
1 tablespoon low-salt soy sauce
1/4 cup chicken stock
1/2 cup water
1 chicken breast fillet
2 tbsp coriander
1 egg yolk
3 sheets ready-made  shortcrust pastry

 

 

 

Preheat oven to 180 degrees.
Place ginger, chilli, sauces, sugar, stock and water in a small pan over medium-low heat and bring to a simmer.
Add chicken and poach for 8 minutes each side or until cooked through.
Remove chicken and shred.
Combine cornflour and cold water and add to the poaching liquid. 
Bring to the boil and stir until mixture thickens.
Remove from heat and add chicken and coriander to the pan and set aside to cool.
Whisk together egg yolk and water.
Use a 6-7cm cutter to cut 24 rounds in the pastry.
Grease 12 x 1 and 1/2 tbsp capacity patty tins.
Place 12 pastry rounds into the tins and fill with chicken mixture.
Cover with remaining pastry rounds and press edges together to seal. 
Brush the tops with egg yolk mixture and bake for 15 minutes or until golden.
 

Recipe from Donna Hay magazine

Sausage Rolls

 
sausagerolls.png

Preheat oven to 200c.
Mix sausage meat with onion, parsley and sauces. 
Spread a roll of sausage mixture in the centre of each piece of pastry. 
Brush one edge with egg and roll into a long sausage roll. 
Repeat until all mixture is used.  (Makes about 6 long rolls.)
Brush tops with egg and sprinkle with sesame seeds if desired.
Cut into small bite sized rolls. 
Bake for 15-20 mins until cooked and golden brown.

500 g beef or lamb sausages with skins removed
2 onion, finely chopped
2 tbs parsley, finely chopped
3 tbs tomato sauce
3 tbs HP or Worcestershire sauce
3 sheets puff pastry, cut in half
2 eggs, lightly beaten 

 

Anzac Biscuits

 
 
 

1 cup plain flour
1 cup caster sugar
1 cup rolled oats
1 cup desiccated coconut
125 g butter
1 tbs golden syrup
2 tbs boiling water
1 tspn bicarbonate of soda

Preheat oven to 160c.
Combine flour, sugar, rolled oats and coconut in a bowl.  
Melt butter and golden syrup in saucepan over medium heat. 
Combine boiling water with bicarbonate of soda. Add to the butter mixture and mix well. 
Stir into the dry ingredients until combined.
Roll tsp of mixture into balls and place onto greased trays, allowing room as biscuits will spread.
Bake for 10 mins, or until light golden brown.  Cool on trays.