Makes 30 mini

Ingredients:

60g breadcrumbs

60g walnuts, grounded

30 g butter, melted

250 g cream cheese

200 g goats cheese

2 eggs

1/2 red capsicum, finely diced

2 T fresh chives, chopped

salt and pepper, to taste

walnuts, chopped to garnish

chives, to garnish

Method:

1. Combine breadcrumbs, ground walnuts and butter. Spoon amongst 30 mini muffin tins lined with baking paper.

2. Beat cream cheese and goats cheese until smooth. Add eggs one at a time until combined.

3. Stir in chives and season to taste. Top with capsicum and walnuts.

4. Bake in preheated oven at 150 degrees for 15 minutes or until puffy and golden. Stand for 5 minutes before garnishing with chives to serve.

Makes 12

Ingredients:
1 C flour
1 C peanut butter
1 1/2 t baking powder
100 g butter
1 egg
1 C brown sugar
pinch of cinnamon
1 t vanilla
pinch of salt


Ganache:
150 g dark chocolate
100 mL cream


Peanut Butter Frosting:
1 C peanut butter
1/3 C milk
1 t vanilla
2 1/2 C icing sugar


Method:
1. Beat peanut butter, butter and sugar until well combined. Gradually beat in egg.
2. Sift in dry ingredients and incorporate until well combined.
3. Divide into 12 cases and bake for 13-18 minutes. Allow to cool.
4. In the meantime, combine all frosting ingredients together until a smooth consistency is achieved.
5. Heat chocolate and cream over a double boiler until melted and set aside to cool and thicken.
5. Pipe peanut butter frosting onto cooled cupcakes and finish with ganache.

Makes 12

Ingredients:
1 1/2 C flour
1 1/2 t baking powder
125 g butter
2 eggs
1 C sugar
1 t vanilla
zest of 1 lemon
pinch of salt


Lemon Curd:
1 egg + 2 additional egg yolks
juice of 1 lemon
1/2 C sugar
60 g butter


Meringue:
2 egg whites
1/4 t cream of tartar
1 C icing sugar


Method:
1. Beat butter and sugar until well combined. Gradually beat in eggs.
2. Sift in dry ingredients and incorporate until well combined.
3. Divide into 12 cases and bake for 13-18 minutes. Allow to cool.
4. To make the curd, beat all ingredients over a double boiler until thickened (like custard).
5. Cut the tops off each cupcake and place a spoonful of curd in the centre. Replace the top.
6. Beat the egg whites until stiff whilst gradually adding cream of tartar and icing sugar.
7. Pipe or spoon onto cupcakes and using a chef's torch, gently torch the surface of the meringue.

Makes 12

Ingredients:
1 C flour
1/2 C almond meal
1 1/2 t baking powder
125 g butter
2 eggs
1 C sugar
1 t vanilla
pinch of salt

Frosting:
125 g cream cheese, softened
60 g butter, softened
1/4 C maple syrup
1 1/2 C icing sugar

Method:
1. Beat butter and sugar until well combined. Gradually beat in eggs.
2. Sift in dry ingredients and incorporate until well combined.
3. Divide into 12 cases and bake for 13-18 minutes. Allow to cool.
4. In the meantime, combine all frosting ingredients together until a smooth consistency is acheived.
5. Pipe onto cooled cupcakes and serve.

1 x 8-inch Round

Ingredients
Sponge Base
1/4 C flour
1 t baking powder
3 eggs, separated
1/3 C + 2 T sugar
1 t vanilla
3 T butter, melted
1/4 t cream of tartar

Cheesecake Filling
250 g cream cheese, softened
150 g silken tofu (comes in vacuum tube pack)
3 T butter, softened
1/3 C caster sugar
1/4 C lemon juice
1/2 C thickened cream
2 t gelatin, dissolved in 2 T hot water

Method
1. Preheat oven to 160 degrees and line a small square baking tin.
2. Sift flour and baking powder twice.
3. In a clean bowl, beat egg white, 2 T sugar and cream of tartar until still peaks form. Set aside.
4. In a separate bowl, beat egg yolks and sugar until thick. Add vanilla and melted butter. Gently stir in flour mixture until incorporated.
5. Fold the egg white into the yolk mixture, one quarter of the mixture at a time until all combined.
6. Pour into prepared pan and cake for approximately 10-15 minutes or until cake springs back tp the touch.
7. Meanwhile, gently heat tofu, cream cheese and butter in the microwave in short bursts to ensure ingredients are softened.
8. Beat cream cheese mixture until smooth whilst gradually adding sugar, followed by the thickened cream and lemon juice.
9. Stir melted gelatin into the cream cheese mixture.
10. Assemble cake by slicing the sponge and alternatively layering the cheesecake. When complete, cover and refrigerate overnight (minimum 4 hours) before serving.

Makes 24

Ingredients
1 T olive oil
1 1/2 T butter
1 medium onion, finely diced
1 clove garlic, crushed
1 2/3 C arborio rice
4 C chicken stock
1/2 C parmesan (about 40 g)
1/4 C basil, shredded
1/4 C sun dried tomato, thinly sliced
2 eggs
1 C dried breadcrumbs
vegetable oil, to fry

Method
1. Heat oil in a medium saucepan and sweat onions and garlic until softened. Add rice and stir to coat.
2. Add half the stock and a dash of white wine and bring slowly to the boil. Simmer until the liquid is absorbed.
3. Add remaining stock and simmer on low heat stirring occasionally until liquid is absorbed.
4. Stir though butter, parmesan, sun dried tomatoes and basil until combined. Allow to cool.
5. Stir through egg and roll the mixture into balls using wet hands.
6. Coat balls in breadcrumbs and place on tray.
7. When ready, deep fry balls in hot oil for about 2-3 minutes or until golden.

Sun-dried Tomato Tapenade
1/4 C olive oil
4 anchovy fillets, drained
2 cloves garlic, crushed
1 T Worcestershire sauce
1 C sun-dried tomatos, drained
small handful basil leaves, finely chopped

Olive Tapenade
1/4 C olive oil
4 anchovy fillets, drained
2 cloves garlic, crushed
1 C kalamata olives, drained

Serves 6

Ingredients
2 large eggplants, semi peeled and sliced lengthways
3 potatoes, peeled and sliced lengthways
1/4 C olive oil
500 g lamb mince
1 large onion, diced
2 cloves garlic, crushed
1 T oregano
1 T thyme
1 T rosemary
2 cinnamon quills
1 can (250 g) diced tomato
400 g tomato puree
1 T tomato paste

Béchamel sauce
100 g butter
1 C plain flour
600 mL milk, warmed
100 g parmesan
1 egg

Method
1. Lay eggplant on a tray and sprinkle with salt. Cover with paper towels and allow to sit for 15-30 minutes.
2. Heat olive oil in a saucepan and brown lamb mince.
3. Add the diced onion to the lamb, followed by the garlic, oregano, thyme, rosemary and cinnamon quills.
4. Stir the pot and add diced tomatoes, tomato puree and tomato paste.
5. Add 1 1/2 C waiter and allow to simmer for 30-40 minutes on low heat.
6. Meanwhile, heat a pan with olive oil and cook the potatoes 3-4 minutes on each side until semi-cooked. Set aside.
7. Soak the excess moisture from the eggplant with the paper towels and pan fry with a little olive oil making sure they are still firm on both sides. Drain on paper towels.
8. To make the béchamel sauce, melt butter in a saucepan and mix in flour until well combined.
9. Gently stir in walk milk until sauce becomes creamy.
10. Stir in parmesan and if mixture looks thick, add a dash of milk to get the right consistency.
11. Stir in one egg to the béchamel sauce to bring it together.
12. Assemble the moussaka staring with a little sauce, potatoes, sauce, eggplant, sauce, potatoes, sauce, eggplant, sauce and béchamel sauce.
13. Sprinkle with a little extra parmesan and bake in a preheated oven to 180 degrees for 45 minutes or until golden brown.

Thank you MasterChef!! =D

Makes 6 Ramekins

Ingredients
200g butter, chopped
200 g dark chocolate
4 eggs
4 egg yolks
1/2 C caster sugar
1 1/3 C plain flour, sifted
3/4 C cocoa
melted butter, for greasing
cocoa, for dusting

Method
1. Preheat oven to 170 degrees.
2. Line each ramekin with a small square of baking paper and grease with melted butter and cocoa. Place ramekins onto a baking tray.
3. Melt chocolate and butter over a double boiler in a large bowl.
4. In a separate bowl, beat eggs, yolks and sugar until fluffy and white.
5. Pour egg mixture into the chocolate mixture and gently fold together.
6. Fold in flour and mix until smooth. Spoon or pour mixture into ramekins and place in fridge until ready to serve. When ready to serve, bake in oven for 14-18 minutes.

Makes 36

Ingredients
1 1/4 C almond meal
1 1/2 C icing sugar
4 eggwhites, aged overnight
1/4 C caster sugar
1/8 t cream of tartar
3 drops food colouring

Method
1. Sift the icing sugar and almond meal and discard any large bits.
2. Beat the egg whites whilst gradually adding sugar until dissolved and thick and glossy. Beat in cream of tartar.
3. Fold in sifted mixture into egg whites until well combined. The mixture should just come together and hold its form.
4. Pipe macaron mixture into small discs on a lined baking tray. Allow to sit on tray for 30 minutes.
5. Preheat oven to 140 degrees.
6. Bake macarons for 12-15 minutes until crispy on the outside and lightly golden. Macarons should be risen and have "feet".
7. Allow to cool on tray for 5-10 minutes before transferring to a wire rack to cool completely.
8. Sandwich macarons with whipped ganache or buttercream.

Gryffindor :-)

Yield 1 x 9-inch round

Ingredients
2 C flour
1/2 C cornflour
2 T cocoa powder
125 g butter, softened
1 1/2 C sugar
2 eggs
1 C buttermilk
2 T red food colouring
1 t vanilla
1 t white vinegar
1 t baking soda

Method

1. Preheat oven to 170 degrees and line two cake pans with baking paper.
2. Sift flour, cornflour, cocoa and a pinch of salt in a large mixing bowl.
3. Beat butter until soft whilst gradually adding sugar until light and fluffy (this should take 2-3 minutes).
4. Add the eggs incorporating well after each addition. Scrape sides and add vanilla.
5. In a measuring cup, combine the buttermilk and red food colouring.
6. Alternate adding the flour mixture and the milk mixture into the butter whilst beating on low speed. Incorporate until combined well.
7. In a small bowl, combine the vinegar and baking soda. Working quickly, allow the mixture to fizz and fold through the cake batter.
8. Spread evening into two prepared pans and bake approximately 20-25 minutes or until toothpick inserted comes out clean.
9. Cool cakes in pan for 10 minutes before inverting and cooling completely.
10. Wrap cakes and refrigerate before frosting.