Yield 1 x 9-inch flan

Ingredients:

Ingredients (serves 8)
250 g NICE biscuit, crushed
100 g butter, melted
500 g cream cheese
2/3 C + 1/2 C sugar
6 eggs (2 separated)
1/2 C lemon juice
1 C dessicated coconut
rind of 1 lemon

Method:

1. Preheat the oven to 160°C. Grease and line a 9-inch quiche tart pan.
2. Prepare biscuit base by combining melted butter and biscuit crumbs. Press into tart pan and refrigerate until needed.
3. Place the cream cheese in a food processor, process until smooth, then gradually add the sugar. Add the eggs and 2 egg yolks one at a time, until just combined.
4. Add lemon juice and rind and process to combine. Pour over biscuit base in the pan and bake for 30-45 minutes or until the centre jiggles slightly.
5. Remove from the oven and set aside to cool slightly for 15 minutes.
6. Beat eggs whites until soft peak form. Gradually add caster sugar and beat till thick and glossy. Fold in the coconut.
7. Carefully spread meringue over the cooled cheesecake to just cover the filling. Return to the oven and bake for a further 10 minutes or until light golden in colour and firm to touch.
8. Cool completely and chill before serving.

Yield 1 x 8-inch flan

Ingredients:
4 eggs
1 C sugar
100 g butter
100 g slivered almonds
1 C desiccated coconut
1/2 C lemon juice
1/2 C orange juice
1 C coconut milk
1/2 C plain flour, sifted
rind of 1 lemon
rind of 1 orange

Method:

1. Preheat oven to 160°C.
2. Place the eggs, sugar, butter, almonds, coconut, lemon and orange rind and juice, coconut milk and flour in a food processor and blend until well combined.
3. Pour into a buttered 28cm pie plate. Bake for 1 hour until lightly browned. Set aside to cool, then chill before serving.
4. Serve with a little whipped cream and passionfruit.

Yield 1 x 9-inch quiche flan

Ingredients:
1 x quantity shortcrust pastry
500 g fresh ricotta
150 g sour cream
1/2 C sugar
75 g hazelnuts, toasted and roughly chopped
2 eggs
100 g dark choc chips
1/2 C dried or fresh berries
2 T brandy

Method:
1. Preheat oven to 180 degrees. Prepare pastry base as directed and blind bake until lightly golden. Remove from oven and reduce temperature to 150 degrees.
2. Beat together ricotta, sour cream, brandy and sugar until well combined. Add eggs one at a time.
3. Stir in hazelnuts, berries and choc chips.
4. Spread the ricotta mixture over the pastry base and even with spatula.
5. Bake in oven for 40-45 minutes or until filling is just set. Allow the cheesecake to cool in oven with the door ajar.
6. Chill completely and dust with icing sugar before serving.

Ingredients:
Base
1 C flour
1/2 C brown sugar
1/2 C dessicated coconut
125 g butter, melted

Filling
400g can condensed milk
2 T golden syrup
60 g butter, melted

Topping
60 g butter, melted
125 g, dark chocolate, chopped

Method:

1. Preheat oven to 160°C. Line brownie pan with baking paper.
2. Combine all base ingredients in a bowl. Mix well. Press into prepared pan. Bake for 15 to 20 minutes, or until light golden. Remove from oven. Cool.
3. Combine all filling ingredients in a saucepan over medium heat. Cook, whisking, for 6 minutes or until golden. Pour over cooked base. Bake for 12 minutes or until firm. Cool completely. Refrigerate for 3 to 4 hours, or until set.
4. Place butter and chocolate into a heat-proof bowl and microwave until melted. Stir until mixed well. Pour onto caramel mixture.
5. Allow to set before slicing and serving.

Makes 12

Ingredients:
1 x quantity shortcrust pastry
2/3 C sugar
1/3 C evaporated milk
4 eggs, lightly beaten
1/2 t vanilla

Method:
1. Prepare shortcrust pastry as directed.
2. Divide pastry into 12 portions and roll pastry into 12 tart shells. Refrigerate for minimum 30 minutes.
3. Preheat oven to 150 degrees.
4. Dissolve sugar in 2/3 C water over low heat. Cool slightly before whisking in evaporated milk and eggs. Stir in vanilla.
5. Divide egg mixture amongst pastry shells.
6. Bake for 20-30 minutes or until golden and custard is set. Cool slightly before removing from shells.

Makes 1 litre

Ingredients:
1 C milk
1 C coconut cream
3 eggs
1/2 C sugar
5 passionfruit, pulp only

Method:

1. Combine milk and coconut cream in a saucepan over medium-high heat. Cook, stirring often, for 5 minutes or until warm. Remove from heat.
2. Using an electric mixer, beat eggs and sugar on high speed until pale and thick. Pour in warm milk mixture, whisking constantly. Return mixture to pan. Stir over medium heat for 6 to 8 minutes or until mixture is hot (do not boil or it will curdle). Remove from heat. Allow to cool.
3. Pour mixture into an airtight container. Set aside to cool completely. Cover and freeze for 5 to 6 hours or until almost set.
4. Transfer mixture to a food processor. Process until smooth. Stir in passionfruit pulp. Spoon into container, cover surface with plastic wrap and foil. Freeze overnight or until set.

Makes 1 litre

Ingredients:
3/4 C sugar
4 medium ripe mangoes, flesh only
1-2 egg whites

Method:
1. Dissolve sugar and 375ml water over low heat in a small saucepan. Increase heat to high and bring to the boil. Cook, without stirring, for 5 minutes. Set aside to cool to room temperature.
2. Place mango flesh in a food processor and process until smooth. Transfer to a stainless steel bowl and add the cooled syrup. Cover with plastic wrap and freeze, stirring with a fork occasionally, for 2 hours.
3. Use an electric beater to beat the egg white until soft peaks form. Fold into the mango mixture. Freeze for 3 hours, until just frozen.
4. Place in a food processor and process until smooth. Return to the pan and freeze for another 3 hours or until firm.

Yield 1 x 10-inch flan

Ingredients:
2 x shortcrust pastry recipe
1 C blackberry jam
200 g ricotta
3 eggs
1/3 C sugar
1/2 t vanilla

Method:
1. Preheat oven to 160 degrees and prepare pastry shell as directed. Chill.
2. Heat jam over low heat until thickened.
3. Beat ricotta until smooth. Gradually add sugar, eggs and vanilla and beat until smooth.
4. Spread ricotta mixture over prepared pastry shell.
5. Spread jam evenly on top.
6. Roll out and cut remaining pastry until strips. Arrange strips at 2cm intervals, across the top of the tart. Repeat, crossways, with remaining strips. Press the edges to seal and trim any excess.
7. Bake tart for 50-60 minutes until golden. Cool and dust with icing sugar to serve.

Serves 4

Ingredients
600 g lamb mince
1 C breadcrumbs
1 clove garlic, crushed
1 egg, lightly beated
1 t dried oregano
100 g feta, crumbled
salt and pepper, to taste

Method:
1. Preheat oven to 200°C. Line a large baking tray with non-stick baking paper.
2. Combine mince, breadcrumbs, garlic, egg, oregano, feta, and salt and pepper.
3. Shape mixture into balls. Place onto prepared tray. Spray with olive oil.
4. Bake for 15 minutes or until cooked through.

Serves 4

Ingredients:
3 tomatoes, diced
2 Lebanese cucumbers, diced
1 small red onion, finely diced
1 small red capsicum, diced
100 g olives
100 g, Greek feta
1 t oregano
1/4 C olive oil
3 T white wine vinegar
salt and pepper, to taste

Method:
1. Toss all salad ingredients together.
2. Add olive oil and vinegar and toss well.
3. Sprinkle feta cheese on top and serve.

Serves 4

Ingredients:
1 large onion, diced
500 g beef mince
300 g can kidney beans, drained
1 t chilli powder
2 T tomato paste
2 T seasoning mix
1 C tasted cheese, grated
250 g corn chips
tomato salsa, avocado and sour cream, to serve


Method:

1. Preheat oven to 200°C. Heat 1 T oil in a non-stick frying pan, stir in onions until soft and add beef mince.
2. Stir meat mixture until cooked through.
3. Add kidney beans, chilli powder, seasoning, tomato paste and 1/4 C water.
4. Reduce heat to medium-low. Simmer for 5 minutes, or until thick.
5. Arrange corn chips on a heatproof plate. Top with mince. Sprinkle with cheese.
6. Bake for 15 minutes, or until hot. Top with salsa, avocado and sour cream. Serve.

Makes 30

Ingredients:
250 g butter, plus 60 g extra
1 t vanilla
1 1/2 C icing sugar
2 C plain flour
1/3 C cornflour

Method:
1. Preheat oven to 150 degrees and line a baking tray with paper.
2. Cream butter, vanilla and 1/2 C of icing sugar until light and fluffy.
3. Sift in cornflour and plain flour and combine until soft dough forms.
4. Roll small teaspoons of mixture onto baking tray and flatten with a fork.
5. Bake for 15 minutes or until golden and firm. Allow to cool on wire rack.
6. In a large bowl, beat remaining icing sugar and 60 g butter until light and fluffy. Add flavourings for different variations.*
7. Spread flat side of 1 biscuit with 1 teaspoon filling and sandwich together with another. Repeat with remianing biscuits. Dust with icing sugar to serve.

*Variations:
Add the pulp of one passionfruit to icing mixture for a passionfruit filling.
Add 1 T instant coffee, dissolved in 1 T hot water to icing mixture for a coffee-flavoured filling.
Add 1/3 C cocoa and an additional 1/3 C icing sugar to flour mixture for chocolate moments.

Makes 36

Ingredients:
250 g butter
2 1/2 C flour
1 C brown sugar
1/2 C sugar
2 t vanilla
2 eggs
1 t baking powder
1 C macadamia nuts, chopped
250 g white choc chips

Method:
1. Preheat oven to 160 degrees and line cookie tray with baking paper.
2. Beat butter, sugars and vanilla together until light and fluffy. Add eggs, 1 at a time, beating well after each addition.
3. Sift in flour and baking powder and add nuts and choc chips.
4. Stir mixture until well combined.
5. Place rounded spoonfuls of dough on cookie tray, slightly apart and flatten gently with a fork.
6. Bake for 12-15 minutes until firm but not crisp.
7. Allow to cool slightly before transferring to wire rack.

Makes 12

Ingredients:
2 egg yolks
1 egg
1/3 C sugar
2 T cornflour
2 C milk
2 t vanilla
1 sheet puff pastry

Method:
1. Lightly grease a 12-hole muffin tray. Preheat oven to 180 degrees.
2. Place egg, yolks, sugar and cornflour in a pan and whisk until combined.
3. Over medium heat, gradually pour in milk and whisk until smooth.
4. Gently cook the mixture, stirring continuously until the mixture thickens and comes to the boil.
5. Remove from heat and stir in vanilla.
6. Cover and allow to cool.
7. Cut pastry in half length ways and place on top of each other.
8. Roll pastry up from short end.
9. Cut into 12 small discs about 1cm thick.
10. Flatten each disc over a lightly floured board until approx 10 cm in diameter.
11. Press the pastry rounds into the muffin tin. Spoon the cooled custard into the pastry cases and bake for 20-25 minutes, or until the pastry and custard are golden.
12. Leave the tarts in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Makes 36

Ingredients:
250 g butter
1/2 C icing sugar
1 3/4 C flour
1/2 C custard powder
1 t vanilla

Method:
1. Preheat oven to 160 degrees and line tray with baking paper.
2. Place butter, sugar and vanilla in a food processor and process for 1-2 minutes.
3. Sift in custard powder and flour and process until just combined.
4. Roll spoonfuls into small balls and place slightly apart on baking tray.
5. Flatten slightly with a fork and bake for 10-12 minutes or until golden.

Makes 24

Ingredients:
3/4 C S.R. flour
3/4 C flour
1/2 C pitted dried dates, chopped, soaked and drained in boiling water
1 C brown sugar
1/2 C olive oil
1 egg
1 t vanilla
2 t ground ginger
1/2 C pecans
1/2 C crystallized ginger, chopped

Method:
1. Preheat oven to 160 degrees and line a cookie tray with baking paper.
2. Combine sugar, oil, egg and vanilla in a large bowl.
3. Sift in flours and ground ginger and stir until combined.
4. Stir in pecans, ginger and dates until mixture dough forms.
5. Roll spoonfuls of dough and place on cookie sheet approx 5cm apart.
6. Flatten slightly with a fork and bake for 10-12 minutes or until golden brown.

Ingredients:

1 C peanut butter
125 g butter
3 T honey
1/2 C brown sugar
1 1/2 C plain flour
1 C peanuts
1 egg
1 t vanilla
1 t baking powder

Method:
1. Preheat oven to 160 degrees and line cookie tray.
2. Beat butter, peanut butter, sugar and honey until light and fluffy.
3. Beat in egg and vanilla.
4. Sift in dry ingredients and combine until dough forms.
5. Roll spoonfuls into balls and place slightly apart on tray.
6. Flatten slightly with a fork.
7. Bake for 10-15 minutes or until golden brown. Allow to cool.

Ingredients:

1 C plain flour
1 C brown sugar
1 C oats
1 C coconut
3/4 C dried apricot, diced
3/4 C pecans, chopped
1/2 C choc chips
125 g butter
2 eggs
2 T golden syrup
1 t vanilla

Method:

1. Grease and line baking tray. Preheat oven to 160 degrees.
2. Melt butter and golden syrup and gradually whisk in eggs and vanilla.
3. In a large bowl, stir in all dry ingredients until well combined.
4. Gradually add in egg mixture and combine well.
5. Place spoonfuls of mixture slightly apart on greased tray and flatten slightly with a fork.
6. Bake in preheated oven for 12 - 15 minutes or until golden brown. Allow to cool.

Creamy custard that sets for slices and fillings.

Ingredients:
1 C custard powder
3 C milk
600 mL thickened cream
3/4 C sugar
1 T vanilla
50 g butter

OR,

1 C milk
3/4 C cornflour
1/2 C custard powder
1 C caster sugar
750 mL thickened cream
1 T vanilla
50 g butter
3 egg yolks

Method:
1. Combine custard powder and cornflour with milk to form a paste.
2. Over low heat, melt sugar and cream. Add vanilla and custard paste and allow to boil, stirring constantly until the mixture is quite thick.
3. Remove from heat.
4. Stir in butter and egg yolks one at a time.
5. Cool slightly before using.

Ingredients:
200 g dark chocolate, chopped
250 g butter, chopped
1 3/4 C brown sugar
4 eggs
1/3 C cocoa
1 1/4 C flour
1/4 t baking powder

Method:
1. Preheat oven to 160 degrees and line baking tray.
2. Melt chocolate and butter over low heat until smooth. Cool slightly.
3. Mix remaining ingredients and slowly stir in chocolate mixture until combined.
4. Bake 45-50 minutes until set.
5. Cool before cutting into squares.

Makes 6 Ramekins

Ingredients:
300 mL thin cream
300 mL thickened cream
1 vanilla bean, split, seeds scraped (or 1 T vanilla extract)
1 egg, plus 3 egg yolks
1/3 C sugar, plus extra to sprinkle
1/2 C Baileys Irish Cream

Method:
1. Preheat the oven to 160°C.
2. Place creams in a pan, add vanilla pod and seeds, then heat over low heat.
3. In a bowl, whisk egg, extra yolks and sugar until light. Add warm cream and Baileys, whisking continuously.
4. Divide among ramekins. Place in roasting pan and add enough boiling water to come halfway up ramekin sides. Bake for 45 minutes or until just set. Remove, cool, then chill for 2-3 hours.
5. When ready to serve, sprinkle brulees with extra sugar and place under a hot grill for 2-3 minutes until tops are golden and caramelised.

Makes 8 Ramekins

Ingredients:
1 1/4 C sugar
1/3 C water
1 1/2 C milk
1 C thickened cream
4 eggs
2 egg yolks
1/4 C brown sugar
2 T golden syrup

Method:
1. Preheat oven to 160°C.
2. Place sugar and water in a saucepan over low heat until sugar dissolves.
3. Increase heat to high and bring to the boil without stirring but occasionally brushing down side of pan with a pastry brush dipped in water, for 3-4 minutes or until golden.
4. Pour sugar mixture evenly among ramekins. Set aside for 5 minutes or until set.
5. Combine milk and cream in a medium saucepan over medium heat until simmering. Remove from heat.
6. Place eggs, egg yolks, brown sugar and golden syrup in a large heatproof bowl. Use a fork to whisk until well combined. Gradually whisk the milk mixture into the egg mixture. Carefully pour over the caramel in the ramekins.
7. Place the ramekins on a pan with enough boiling water into the pan to reach halfway up the sides of the ramekins. Cover the roasting pan with foil. Bake in preheated oven for 40-45 minutes or until custards are just set.
8. Remove from oven and allow to cool for 2 hours before refrigerating.
9. To serve, run a flat-bladed knife around the inside edge of the ramekins and carefully turn onto serving plates.

Makes 12

Ingredients:
2 C S.R. flour
1 t baking powder
1/2 t bicarb soda
1 t cinnamon
1/2 C brown sugar
75 g butter, melted
1/2 C milk
2 T honey
1 t vanilla
2 eggs
2 bananas, mashed

Method:
1. Preheat oven to 160 degrees. Line muffin pan with paper cases.
2. Sift flour, baking powder, bicarb soda and cinnamon into a large bowl. Stir in sugar.
3. Combine melted butter, milk, honey, vanilla, eggs and bananas into a large bowl.
4. Make a well in the centre of dry ingredients. Add egg mixture, stir until just combined.
5. Spoon mixture into muffin pans.
6. Bake for 20 minutes or until cooked through when tested with a skewer.

Yield 1 x medium loaf

Ingredients:
4 C S. R. flour
2 t bicarb soda
2 t cinnamon
1 C sugar
4 eggs, lightly beaten
2 C reduced fat milk
5 bananas, mashed
1/2 C walnuts, chopped

Method:
1. Preheat oven to 160°C and line a medium sized loaf pan with baking paper.
2. Sift flour, bicarb soda and cinnamon into a large bowl. Stir in sugar and nuts.
3. Combine eggs, milk and bananas in a large bowl.
4. Stir egg mixture into dry ingredients, until well combined.
5. Pour mixture into prepared loaf pan. Bake for 65-70 minutes, or until a skewer inserted in the centre comes out clean.
6. Cool in pan for 10 minutes. Turn onto a wire rack to cool completely.

Makes 24

Ingredients:
1/2 C silvered almonds
400 g white chocolate, chopped
1/2 C thickened cream
1 C mini marshmallows
1 1/2 C Rice Bubbles
200 g dried paw paw, pineapple, etc

Method:
1. Toast almonds until fragrant and golden.
2. Microwave chocolate and cream on medium-high until melted and smooth. Allow to cool for 10 minutes.
3. Add remaining ingredients to melted mixture.
4. Spoon into patty pans and refrigerate until set.

Yield 1 x 10 inch flan

Ingredients:
Pastry-
2 C flour
1 C icing sugar
100 g butter, softened
1 egg
Filling-
160 g almond meal
1 1/2 C sugar
100 g butter, softened
4 eggs
750 g canned peaches, sliced to wedges

Method:
1. Knead pastry ingredients into dough and wrap in cling wrap. Chill for 30 minutes.
2. Place almonds in a food processor and mix to a fine meal. Add the flour, sugar, butter and eggs and process until creamy. Chill until ready to use.
3. Roll out pastry dough on a lightly floured surface until about 1 cm thick or enough to cover 10-inch flan tray.
4. Preheat oven to 160 degrees.
5. Place frangipane in the tart shell.
6. Cover with sliced peaches and sprinkle with extra sugar.
7. Bake for approx 60 minutes and allow to cool slightly before serving.

Yield 1 x 8 inch round

Ingredients
200 g butter, cubed
200 g white chocolate
1 C brown sugar
1 C milk
4 T golden syrup
2 t vanilla
3 eggs, at room temperature
1 C flour
1 C S.R. flour

Method
1. Preheat oven to 150 degrees and grease and line cake tin.
2. Over a double boiler melt butter, chocolate, sugar, milk, golden syrup and vanilla essence until mixture is smooth. Allow to cool.
3. Add eggs one at a time mixing well until thoroughly combined.
4. Sift in flours and use a wooden spoon to stir until combined.
5. Pour mixture into pan and bake in preheated oven for 50-60 mins or until a skewer comes out almost clean.
6. Stand cake for 20 mins before turning onto a wire rack to cool.