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.
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.
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:
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
