Serves 4

Ingredients
3 C flour
1/2 potato, peeled, grated
5 eggs
2 C water
3 green cabbage leaves, shredded
100 g bean shoots, trimmed
6 green onions, sliced
100 g button mushrooms, sliced
2 T olive oil
6 rashers bacon, rind removed, halved
2 T Japanese soy sauce
1/2 C mayonnaise

Method
1. Mix together flour, potato, 1 egg, a pinch of salt and enough water to form a batter the consistency of thickened cream.
2. Add cabbage, bean shoots, green onions and mushrooms.
3. Heat a little oil in a frypan over medium-low heat. Spoon one-quarter of mixture per pancake into frying pan. Cook for 10 minutes.
4. Make a hole in the middle of each pancake and crack an egg into the hole. Arrange bacon over egg and cook a further 5 minutes.
5. Turn pancake over and cook for 10 to 15 minutes or until bacon is crisp and pancake is cooked through.
6. Combine soy sauce and mayonnaise. Serve pancakes with sauce.

Ingredients
125 g butter, softened
1/2 C brown sugar
2 eggs
2 T golden syrup
1 3/4 C plain flour
1/2 C self-raising flour
2 t ground cinnamon
1/2 t bicarb soda
cinnamon sugar, for dusting

Method
1. Using an electric mixer, cream butter and sugar until pale. Add 1 egg and golden syrup.
2. Add flours, cinnamon and soda. Mix well. Knead on a floured surface.
3. Refrigerate 30 minutes.
4. Preheat oven to 170ºC.
5. Roll out dough until 1/2 cm thick and cut into shapes.
6. Beat remaining egg and brush shapes with egg.
7. Sprinkle with cinnamon sugar.
8. Bake for 10-12 minutes or until golden brown.

Makes 15

Ingredients:
2 1/2 C S.R. flour
2 T caster sugar
60 g butter, chopped
1 C buttermilk

Method:
1. Preheat oven to 220°C. Line a flat baking tray with baking paper.
2. Combine flour, sugar and butter in a large bowl until mixture resembles breadcrumbs.
3. Add buttermilk and combine gently until dough almost comes together.
4. Turn onto a lightly floured surface
5. Knead gently (no more than 5 times) to bring dough together. Roll out until 2cm thick. Dip a 5cm round cutter into flour to prevent dough sticking. Cut out as many scones as possible (about 9).
6. Gently press remaining dough together. Roll out until 2.5cm thick (scones cut from second and third batches won't rise as high as those from the first batch, so start with thicker dough). Cut out as many scones as possible.
7. Place scones 1cm apart on prepared tray. Bake for 15 to 17 minutes or until light golden and hollow when tapped on top.
8. Serve hot with jam and cream.

Serves 6

Ingredients:
500 mL thickened cream
2 T green tea powder
4 T milk
5 large egg whites
1 C sugar
1 T lime juice
30 mL vodka

Method:
1. Line a tray approximately 30 x 20 cm with baking paper.
2. Beat the cream until still peaks form and leave to refrigerate.
3. Mix green tea power and milk together to form a smooth paste.
4. In a saucepan, dissolve sugar in water and bring to boil. Brush down sides with a wet pastry brush to avoid crystallising. Bring syrup to hard ball stage.
5. Add vodka and lime juice and bring to boil again.
6. Whisk egg whites until medium peaks form.
7. Add hot syrup and beat on high for approximately 5 minutes.
8. Add green tea paste to egg mixture and whisk to combine.
9. Add 1/3 of the whipped cream till combined.
10. Fold through the remaining cream gently by hand with a spatula until smooth and completely combined.
11. Pour into container and refrigerate overnight.

Makes 2-3 Bases

Ingredients:
1 1/2 C warm water
14 g (2 satchets) dried yeast
1 t sugar
4 C flour
1/4 C olive oil
pinch salt

Method:
1. Use a fork to whisk water, yeast, salt and sugar together in a jug. Cover and stand for 5 minutes, or until bubbles appear on surface.
2. Sift flour into a large bowl. Add yeast mixture and oil. Mix well to form a soft dough. Turn dough onto a lightly floured surface. Knead for 10 minutes.
3. Cover dough in cling wrap and allow to stand in warm place until double in size.
4. Roll dough to about 7 mm thick.
5. Top with desired toppings and bake in a preheated 220°C oven for 15 to 20 minutes, or until crisp and golden.

Yield 1 x medium loaf

Ingredients:
650 g butternut pumpkin, boiled and mashed
100 g butter, softened
1 1/2 C brown sugar
2 eggs
2 C S.R. flour
1/2 t bicarb soda
1 t cinnamon
1/2 t nutmeg
1/2 t ginger
1/4 t cloves

Method:
1. Preheat oven to 180°C. Grease base and sides of a loaf pan. Line with baking paper, allowing a 2cm overhang at both long ends.
2. Using an electric mixer, cream butter and sugar until pale and fluffy. Add eggs and beat until well combined. Stir in pumpkin.
3. Sift flour, bicarbonate of soda, cinnamon, nutmeg, ginger and cloves over pumpkin mixture.
4. Stir gently to combine. Spoon into prepared pan.
5. Bake for 50 to 55 minutes or until a skewer inserted into the centre comes out clean. Stand in pan for 10 minutes. Lift onto a wire rack. Serve warm or cold.

Makes 24 Cubes

Ingredients:
500g chocolate (white or dark)
180g unsalted butter
2 t vanilla extract
2 T silver cachous

Method:
1. Line the base of a 2cm x 8cm bar pan with baking paper.
2. Place the chocolate and butter in a saucepan with 2 tablespoons of warm water and stir constantly over low heat until chocolate and butter have melted and mixture is completely smooth.
3. Remove from the heat and stir through vanilla extract.
4. Pour mixture into the bar pan and sprinkle with silver cachous.
5. Chill for 3 hours or until set.

Ingredients:
2 T butter
1 C thickened cream
90g cream cheese
1/2 C grated cheese
2 garlic cloves, crushed
Pinch of ground nutmeg
pepper, to taste

Method:
1. Melt the butter in a large frying pan over medium heat.
2. Add the garlic and nutmeg and cook, stirring, until fragrant.
3. Stir in the cream and cream cheese, and bring to a simmer.
4. Reduce heat to low and simmer gently, stirring occasionally, for 5 minutes or until the sauce thickens slightly (do not boil).
5. Stir in the grated cheese. Remove from heat.

Serves 4

Ingredients:
4 C fish stock
1 t saffron threads
2 t paprika
2 C medium-grained rice
1 C frozen peas
1 onion, diced
2 tomatoes, diced
2 garlic cloves, crushed
250 g fish fillet, cut into 2 cm cubes
12 green king prawns, peeled and deveined
150g baby squid, cut into rings
12 mussels, scrubbed and debearded

Method:
1. Combine stock, 1 cup cold water and saffron in a medium saucepan over medium heat. Bring to the boil. Cover and reduce heat to medium-low. Keep at a simmer.
2. Heat a little olive oil in a frying pan over medium-high heat. Add fish and cook for 1 minute each side or until light golden. Transfer to a plate.
3. Cooke onion and garlic in a little oil for 5 minutes or until soft. Add rice, tomatoes and paprika. Stir to combine. Using a spoon, spread mixture evenly over the base.
4. Add half the stock mixture to frying pan and bring to the boil over high heat. Shake pan to spread mixture across pan (do not stir). Reduce heat to medium. Cook, uncovered, without stirring, for 10 minutes or until stock is absorbed.
5. Add prawns, squid and mussels, pressing into rice mixture. Add 1/2 C stock mixture and cook until all liquid is absorbed.
6. Repeat with remaining stock mixture, 1/2 C at a time, adding fish and peas with the last 1/2 C stock (this will take 15 to 20 minutes).
7. Remove from heat. Stand covered for 5 minutes.
8. Season with pepper before serving.

Serves 6

Ingredients:
16 small lasagna sheets, soaked and cooked until softened
1 jar pasta sauce of your choice
250 g cream cheese
200 g frozen spinach, thawed and drained
1 C mozzarella cheese, grated
thinly sliced vegetables of your choice (eg, pumpkin, eggplant, onion, tomato, mushroom)
salt and pepper, to taste
fresh or dried herbs, as desired

Method:
1. Preheat oven to 200 degrees.
2. Mix cheese with thawed spinach.
3. Assemble lasagna starting with a layer of sauce, lasagna sheet and vegetables.
4. Repeat layers ending with a layer of sauce on top.
5. Sprinkle with cheese.
6. Bake for 45-60 minutes or until lightly brown.

Serves 4

Ingredients:
3 C flour
3 eggs, fresh and large

Method:
1. Knead ingredients until a stretchy elastic dough forms.
2. Cover in cling wrap and refrigerate for an hour.
3. Use a pasta maker to cut into shapes or lengths as desired.

Makes 12

Ingredients:
150 g butter, softened
2/3 C sugar
1 1/2 C S.R. flour
2 T cocoa powder
3 eggs
2 t vanilla

Method:
1. Preheat oven to 165 degrees and line muffin tray with patty pans.
2. Beat butter, sugar and vanilla until well combined.
3. Beat in eggs one at a time.
4. Beat in flour and cocoa and combined well.
5. Divide spoonfuls of mixture into patty pans.
6. Bake for 15-18 minutes until they are risen and firm to touch.

Makes 30

Ingredients:
1 1/2 C brown sugar
250g butter, softened
1 egg
2 1/2 t mixed spice
1 1/2 t cinnamon
2 3/4 C flour
1 T baking powder
1/3 C strawberry or raspberry jam

Method:
1. Place sugar, butter and egg into a food processor. Process until well combined.
2. Add mixed spice, cinnamon, 1 3/4 cups of flour and baking powder and mix until combined.
3. Add remaining flour and combine until mixture comes together to form a dough.
4. Refrigerate dough in plastic wrap for 30 minutes or until firm.
5. Preheat oven to 160°C. Line baking trays with baking paper.
6. Roll dough out to 5mm thick and cut out biscuits (half of the biscuits should have a hole in the middle).
7. Place biscuits onto prepared trays and bake for 10-15 minutes or until light golden.
8. Stand for 5 minutes before transferring to a wire rack to cool.
9. Spread unholed biscuits with jam. Sandwich with remaining biscuits.

Makes 30

Ingredients:
125g butter, softened
1/2 C sugar
1 t vanilla
1 egg
1 1/4 C S.R. flour
1/3 C strawberry or raspberry jam

Method:
1. Preheat oven to 180°C. Line 2 baking trays with non-stick baking paper.
2. Use an electric beater to beat the butter, sugar and vanilla essence in a medium bowl until pale and creamy.
3. Add the egg and beat until combined. Sift flour over the butter mixture and stir until combined.
4. Use lightly floured hands to roll teaspoonfuls of mixture into balls. Place on the prepared trays, about 5cm apart. Make an indentation in the centre of each ball. Spoon 1/2 tsp of jam into the centre of each biscuit.
5. Bake in preheated oven for 15 minutes, swapping trays halfway through cooking, or until the biscuits are cooked through and light golden.
6. Remove biscuits from the oven. Set aside on trays for 30 minutes to cool completely.

Makes 8

Ingredients:
4 egg whites
1 C caster sugar
1 t vanilla
2 T cornflour

Method:
1. Preheat oven to 100°C. Line a baking tray with baking paper.
2. Use an electric beater to beat the egg whites until soft peaks form.
3. Gradually add the sugar, whisking well between each addition, until thick and glossy and all the sugar has dissolved.
4. Carefully fold in the cornflour and vanilla essence.
5. Spoon the meringue evenly into small circles on the baking tray.
6. Bake for 50 minutes or until meringers are crisp.
7. Turn the oven off and keep the door ajar until cooled completely.

Makes 18 squares

Ingredients:
300g good-quality dark chocolate, finely chopped
160g butter, chopped
3/4 C sugar
3 eggs, lightly whisked
1 1/4 C flour
60g pink and white marshmallows, cut in half
1/2 C peanuts, chopped

Method:
1. Preheat oven to 180°C. Brush a pan with melted butter to lightly grease and line with baking paper.
2. Combine the chocolate and butter in a medium saucepan over low heat and stir with a metal spoon for 5 minutes or until chocolate melts.
3. Add the sugar and cook, stirring, for 5 minutes or until sugar dissolves.
4. Remove from heat and set aside for 5 minutes to cool. Stir in the egg and flour until combined. Stir in the marshmallows and peanuts until combined.
5. Spoon into the prepared pan and smooth the surface.
6. Bake in preheated oven for 20 minutes or until a skewer inserted into the centre comes out slightly sticky.
7. Remove from oven and set aside in the pan for 3 hours to cool and set. Cut into squares.

Makes 15 squares

Ingredients:
1/2 C S.R. flour
1/2 C flour
1/2 C cornflour
6 eggs, at room temperature
1 C sugar
1 T boiling water
2 C desiccated coconut
2 C icing sugar mixture
1/3 C cocoa powder
1/4 C milk
1/4 C boiling water

Method:
1. Preheat oven to 160°C and grease a lamington pan with butter.Line the base and sides with non-stick baking paper, allowing it to overhang slightly.
2. Sift the combined flours together into a large bowl.
3. Use an electric beater to whisk the eggs in a large clean, dry bowl until thick and pale.
4. Gradually add the sugar, whisking well after each addition until mixture is thick and sugar dissolves.
5. Sift the combined flours over the egg mixture. Pour the boiling water down the side of the bowl.
6. Use a large metal spoon to gently fold until just combined. Pour mixture into the prepared pan and use the back of a spoon to smooth the surface.
7. Bake in oven for 20 minutes or until a skewer inserted into the centre comes out clean.
8. Turn cake onto a wire rack, cover with a clean tea towel and set aside overnight to cool.
9. Trim the edges of the cake and cut into 15 squares.
10. To make the chocolate icing, sift the icing sugar and cocoa powder into a medium bowl. Add the milk and water and stir until smooth.
11. Use 2 forks to dip 1 cake square into the warm icing to evenly coat. Allow any excess icing to drip off.
12. Roll the cake in the coconut to evenly coat, then place on a wire rack. Repeat with the remaining cake squares, icing and coconut.
13. Set aside for 1 hour or until icing sets.

Yield 1 x 8 inch round

Ingredients:
125 g NICE biscuits, crushed
60 g butter, melted
500 g cream cheese, softened
3/4 C icing sugar
1 T grated lemon rind
150 g raspberries
3 t gelatin, dissolved
200 g white chocolate, melted
300 mL cream, whipped

Method:
1. Combine the crushed biscuits and the melted butter and press into the base prepared tin.
2. Beat the softened cream cheese, icing sugar and the grated lemon rind until smooth.
3. Gently stir in the gelatin that has been softened in water, the melted chocolate and the whipped cream.
4. Pour filling into crust and refrigerate overnight.
5. Top with fresh berries and dust with icing sugar.

Yield 1 13 x 9 inch roll (22 x 30 cm)

Ingredients:
5 eggs
1/2 C sugar
3/4 C flour
1/4 C corn flour
1 T milk
1/4 t vanilla
3 T butter, melted
1/3 C strawberry jam or, 1/2 C buttercream
icing sugar, for dusting

Method:
1. Grease and line swiss roll tin and preheat oven to 180 degrees.
2. Beat eggs and sugar together until fluffy. Add milk and vanilla and continue beating until well blended and thick.
3. Sift flours and fold into batter. Gently fold in butter.
4. Pour the batter into baking tin and bake for 10-12 minutes. Remove and cool on wire rack.
5. Sprinkle icing sugar on a piece of baking paper. Turn the sponge out on to the paper with the surface facing down. Remvoe the paper and trim off the four edges. Spread the jam or buttercream on the cake and roll it up firmly with the aid of the paper. Leave for 1 hour before unwrapping and serving.

Split peas are also known as channa dhal.

Makes 24 squares

Ingredients:
1 2/3 C cornstarch
1 1/4 C sugar
400 mL coconut milk
800 mL water
250 mL milk
80 g split peas, soaked and boiled

Method:
1. Mix the coconut milk, cornflour and milk.
2. Melt the sugar in the water and bring to the boil.
3. Gradually stir in flour mixture over low heat.
4. Add split peas and stir gently until the mixture thickens.
5. Pour the mixture into a dish and allow to cool.
6. Refrigerate for a minimum of 3 hours before serving.

Ingredients:
400 g red beans, cooked until soft
1 C sugar
400 mL can coconut milk
3/4 C condensed milk
200g corn starch
4 T rice flour

Method:
1. Mix coconut milk, condensed milk, corn starch, and flour with a blender.
2. Add sugar to 5 cups of water and bring to a boil.
3. Add milk-flour mixture and keep stirring until boiling.
4. Add beans and bring to a boil again.
5. Pour into moulds or greased tin and refrigerate.
6. Serve when set.

Ingredients:
2/3 C black sesame seeds
2 T corn oil
3 C water
1 1/4 C sugar
1/2 C water chestnut powder
1/2 C cornstarch

Method:
1. Toast sesame seeds until fragrant and place in blender until powder-like.
2. Add oil and purée 5 minutes, or until mixture resembles soft peanut butter.
3. Add 1 C of water. Process until paste dissolves.
4. Add remaining water, sugar, water chestnut powder and cornstarch.
5. Process until blended.
6. Pour batter into thin layers on a grease square tray and steam each layer for 4 minuts or until set.
7. Remove and cool.
8. Loosen sides with a spatula and roll up lengthwise with the seam on the bottom.
9. Cut into 5 cm rolls before serving.

Makes 24

Ingredients:
225 g glutinous rice flour
55 g rice flour
1 C boiling water
1 t oil
1/3 C peanuts
1/4 C peanut butter
1/4 C white sesame seeds
1/4 C dessicated coconut
1/4 C sugar

Method:
1. Sift flours into a mixing bowl and combine with boiling water and oil to form a soft dough.
2. Knead an cover with a damp towel.
3. Combine peanuts, peanut butter, sesame seeds, coconut and sugar together to form a paste.
4. Cut the dough into 24 portions and press each into a round flat piece.
5. Add a spoonful of filling an seat to form a ball.
6. Place each ball separately on a greased banana leaf and fold and seal with a toothpick.
7. Steam for 5 minutes and remove to cool before serving.

Ingredients:
85 g water chestnut starch
85 g glutinous rice flour
60 g wheat starch
60 g rice flour
1 C sugar
3 C water
1 C coconut milk
1/2 400 g tin condensed milk

Method:
1. Mix the water chestnut starch in 1 C of water.
2. Stir in coconut milk and condensed milk.
3. Sift in glutinous rice flour and rice flour to for an even consistency.
4. Bring the remaining water to boil and add sugar to dissolve
5. Cool for 5 minutes and then mix into the batter to combine thoroughly.
6. Pour mixture into a greased cake ti.
7. Steam for 1-2 hours or until firm but soft to touch.
8. Cool before cutting into pieces.

Makes 32

Ingredients:
2 C plain flour
1/2 t bicarb soda
1/2 t baking powder
1 C dessicated coconut
3/4 C sugar
125 g butter
1 egg
2 egg yolks for brushing

Method:
1. Preheat oven to 150 degrees and line cookie tray with baking paper.
2. Cream sugar, butter an egg in a mixing bowl.
3. Sift in flour, bicard soda and bakig powder and add coconut.
4. Combine well to form a soft dough.
5. Roll and cut dough into 32 portions and shape eat into a ball spacing them approx 5 cm apart on the cookie tray.
6. Flatten slightl with a spoon and brush the tops with egg yolk.
7. Bake for 20 minutes or until golden brown.

Makes 1 x 8 inch

Ingredients:
250 g glutinous rice flour
150 g wheat starch
2 C brown sugar
2 C water
1 t oil

Method:
1. Over low heat, melt the sugar in water and add in oil. Allow to cool for 10 minutes.
2. Sift the rice flour and starch into a mixing bowl.
3. Filter the syrup through a sieve into the flour mixture, continuously stirring to break up any lumps.
4. Strain the mixture into a greased cake tin.
5. Steam for 1-2 hours over moderate heat.
6. Allow to cool and cut into pieces before serving.

Makes 1 X Angel tin

Ingredients:
2 C flour
3 t baking powder
1 C sugar
6 eggs, separated
1/2 C orange juice
1/4 C water
1/4 t orange essence
1 t orange rind
1/2 C vegetable oil
1/2 t cream of tartar

Method:
1. Preheat oven to 120 degrees and grease baking tin well.
2. Sift flour, baking powder into a mixing bowl. Repeat.
3. Add egg yolks, orange juice, water, orange essence, rind and oil.
4. Gradually mix in the flour and beat until well combined on low speed.
5. In a separate bowl, beat the egg whites and cream of tartar until stiff peaks form.
6. Fold the egg yolk mixture into the egg whites and mix evenly.
7. Pour into the prepared mould.
8. Bake at 120 degrees for 20 minutes.
9. After 20 minutes, increase temperature to 150 degress and bake for a further 20 minutes or until golden.
10. Remove and turn the cake mould upside down to cool.

Ingredients:
225 g butter
2 C flour
3/4 C sugar
1 egg
1/4 t vanilla

Method:
1. Preheat oven to 170 degrees and line cookie sheet with baking paper.
2. Beat butter and sugar until light and fluffy.
3. Beat in egg and vanilla until well combined.
4. Sift in flour and combine to form a stiff paste.
5. Fill the mixture into a cookie piping gun and pipe onto sheetabout 5 cm apart.
6. Bake for approx 15 minutes or until golden brown.
7. Cool on wire rack before storing.

Yield 1 x medium loaf

Ingredients
2/3 C walnuts, chopped
125g butter, chopped
1 C sugar
1/2 C milk
2 t instant coffee
2 C S.R. flour
3 t ground cinnamon
2 eggs, lightly whisked

Method:
1. Preheat oven to 150 degrees and grease and line loaf pan.
2. Combine butter, sugar, milk & coffee in a saucepan over low heat.
3. Stir for 2-3 minutes or until butter melts and mixture is smooth.
4. Remove from heat.
5. Combine flour and cinnamon in a bowl and make a well in the centre.
6. Add the butter mixture, half the walnuts and egg, and use a wooden spoon to stir until just combined.
7. Pour mixture into prepared pan and sprinkle with the remaining walnuts.
8. Bake in oven for 45 minutes or until a skewer inserted in the centre comes out clean.
9. Turn onto wire rack to cool.

Makes 36

Ingredients:
250 g butter
1/2 C peanut butter
1 C oats
375 g choc chips
1 C sugar
1 1/2 t baking powder
3 C plain flour
1 egg

Method:
1. Preheat oven to 160 degrees and line cookie sheet.
2. Melt butter and peanut butter over low heat.
3. Cool and whisk in egg.
4. Sift in flour and baking powder.
5. Stir in choc chips, oats and sugar to form dough.
6. Roll into balls and arrange approx 5 cm apart on sheet.
7. Flatten slightly with a form.
8. Bake for 10-15 minutes or until golden brown.

Yield 1 x 10 inch

Ingredients:
250 g NICE bicsuits
100 g butter, melted
500 g cream cheese
300 g sour cream
3/4 C sugar
3 eggs
1 t vanilla

Method:
1. Preheat oven to 120 degrees and grease and line baking tin.
2. Beat cream cheese, sour cream and sugar until smooth.
3. Whisk together eggs, Baileys and vanilla.
4. Gradually add egg mixture into the cheese mixture.
5. Stir in melted chocolate and combine well.
6. Pour onto prepared crust and bake for 45-55 minutes or until edges and puffed and dry but centre is still jiggly.
7. Cool in oven undisturbed.

Makes 6 Cups

Ingredients:
200 g good quality dark chocolate
3 eggs, separated
300 mL thickened cream
1 t gelatin, dissolved in 1 T hot water
1 T liquer (optional)

Method:
1. Stir the chocolate, sugar and cream in a heatproof bowl over a saucepan of simmering water until melted. Set aside to cool.
2. Stir the egg yolks, liqueur and gelatine into the cream mixture.
3. Refrigerate for about 20 minutes, until thickened slightly.
4. Use electric beaters to beat the egg whites until firm peaks form.
5. Fold into the cream mixture until evenly combined.
6. Refrigerate for 3 hours until set.

aka, Pastry Cream

Ingredients:
300 mL milk
1 t vanilla
3 egg yolks
1/4 C icing sugar
2 T flour
3 T cornflour
1 T liquer (eg, Grand Marnier)

Method:
1. Mix yolks and sugar until glossy.
2. Sift in flour and fornflour and combine well.
3. Heat milk and vanilla till boiling.
4. Slowly add hot mixture to yolks whisking constantly.
5. Place mixture back into saucepan over medium heat and stir until boiling.
6. Allow to thicken.
7. Remove from heat and add liquer.
8. Chill if not using immediately.

One that you can add almost whatever you want to it depending on your tastes. People i know don't like glace cherries so i've substituted them for snakes or other gummy confectionary. You might want to experient by adding coconut, using white chocolate or adding hazelnuts or macadamias.

Ingredients:
370 g milk chocolate
100 g snakes, chopped
250 g marshmallows, halved
1 C chopped peanuts
1/2 C dessicated coconut

Method:
1. Line a small tray or dish with baking paper.
2. Melt chocolate over a double boiler.
3. Add all other ingredients into the melted chocolate and combine until well coated.
4. Spread mixture onto dish and chill overnight.
5. Slice into sqaures and place in airtight container.

Makes 24

Ingredients:
1 C flour, sifted
1 C oats
1 C dessicated coconut
1/2 C sugar
125 g butter
2 T golden syrup
1 t bicarb soda
2 T hot water

Method:
1. Preheat oven to 170 degrees and line cookie sheet.
2. Mix dry ingredients in a medium bowl.
3. Melt butter and syrup and mix in soda and water.
4. Add butter mixture to dry ingredients and combine well.
5. Spoon onto tray and flatten gently.
6. Bake for 15-20 minutes or until golden brown.
7. Cookies with harden to crunchy upon cooling.

Yield 1 x 8 inch

Ingredients:
1 C water chestnut flour
2/3 C sugar
3 C water
1/2 C water chestnuts, chopped

Method:
1. Over low heat, melt sugar in half of the water.
2. Combine flour with remaining water.
3. Stirring continuously, add flour mixture to sugar syrup.
4. Stir over low heat until mixture thickens slightly.
5. Remove from heat and add water chestnuts.
6. Steam for 1 hour.
7. Serve hot or cold.

A you-can't-go-wrong type of cake. =)

Yield 1 x 10 inch

Ingredients:
2 C flour
1 3/4 C sugar
3/4 C cocoa
1 1/2 t baking powder
1 t baking soda
3 eggs
1 C buttermilk
1/2 C vegetable oil
2 t vanilla
1/2 C hot water

Method:
1. Preheat oven to 150 degrees and grease and line baking tin.
2. Combine wet ingredients.
3. Sift in dry ingredients and beat on medium to high until smooth.
4. Bake for 60-75 minutes or until a skewer inserted comes out clean.

Yield 1 x 10 inch

Ingredients:
250 g butter
3 C flour
4 T cornflour
1 t baking powder
1 t baking soda
1 3/4 C sugar
4 eggs, separated
1 C buttermilk
1/2 C coconut cream
1/2 C dessicated coconut
1 t vanilla
1 t coconut extract

Method:
1. Preheat oven to 160 degrees and grease and line baking tin.
2. Cream butter ans sugar until fluffy.
3. Add in egg yolks until blended.
4. Sift dry ingredients in a separate bowl.
5. Gradually add in milk and cream into butter mixture.
6. Beat in vanilla and sifted ingredients.
7. In a separate bowl, beat egg whites until stiff peaks form.
8. Fold whites into batter along with the dessicated coconut.
9. Bake for 30-40 minutes or until a skewer inserted into the centre comes out clean.

Makes 24

Ingredients:
180 g dark chocolate
250 g butter
3 t instant coffee
1 C sugar
1/2 t baking powder
2 t vanilla
3 eggs
2/3 C flour
1/2 C chopped nuts

Method:
1. Preheat oven to 160 degrees and line a small lamington tray with baking paper.
2. Melt chocolate, butter and cofee over a double boiler.
3. Remove from heat and whisk in sugar, baking powder and vanilla.
4. Whisk in eggs one at a time combining well until the next egg is added.
5. Mix until smooth and glossy.
6. Sift in flour and stir until just combined.
7. Bake at 160 degrees for 35-40 minutes or until skewer inserted in comes out with wet crumbs.
8. Cool completely before cutting into squares.

Ingredients:
375 g dark chocolate melts
400 g can condensed milk
1 C walnuts, chopped
1 t vanilla

Method:
1. Combine chocolate and milk in a heacy saucepan over low heat.
2. Stir until smooth.
3. Add in nuts and vanilla and stir until combined.
4. Pour into a lined pan.
5. Chill overnight.
6. Cut into squares and store in an airtight container.

For the lazy people. This is a 'throw it all in the food processor' recipe. *wink*

Yield 1 x 8 inch round

Ingredients:
250 g butter, softened
3 C sugar
5 ripe bananas, mashed
1 t vanilla
4 eggs
1 C buttermilk
3 C S.R. flour
1 t bicarb soda

Method:
1. Preheat oven to 150 degrees and grease and line baking tin.
2. Place butter, sugar, bananas, vanilla and eggs in a food processor and process for 1 minute.
3. Scrape down the sides and add buttermilk.
4. Process for a further 30 seconds.
5. Sift in flour and bicard soda and process until combined.
6. Pour onto cake tin and cake for 50-60 minutes or until a skewer inserted comes out clean.

Yield 1 x 8 inch round

Ingredients:
300 g white chocolate
250 g butter
1 C buttermilk
2 T oil
3/4 C castor sugar
1 t vanilla
2 eggs
1 1/2 C flour
1 1/2 t baking powder

Method:
1. Preheat over to 150 and grease and line cake tin.
2. Over low heat, melt chocolate, butter, oil and sugar until smooth.
3. Gradually add in buttermilk and bring just to boil.
4. Cool for 15 minutes.
5. Beat in eggs and vanilla.
6. Soft in flour and baking powder and mix until smooth.
7. Bake for approx 55-60 minutes or until a skewer inserted comes out clean.

Yield 1 x 8 inch round

Ingredients:
250 g butter, softened
1 C sugar
3 C S.R. flour
1 T vanilla
4 eggs
1 t rum essence
1/2 cup milk
1/4 C cocoa
2 T sugar
3 T milk
2-3 drops red food colouring
1/2 t strawberry essence


Method:
1. Preheat oven to 165 degrees C and grease and line cake tin.
2. Whip butter until white and creamy.
3. Gradually add the sugar, vanilla and eggs and continue to beat until well blended.
4. Fold in sifted flour and add rum essence and milk, gently folding until incorporated.
5. Divide cake mixture into three portions in separate bowls.
6. In one portion, add cocoa, 2 T sugar and 3 T milk and combine well.
7. In the second potion, add food colouring and strawberry essence, and combine well.
8. Start with the white batter and spoon mixture into cake tin, alternating colours and swirling gently to incorporate.
9. Bake for about 50-60 minutes or until a skewer comes out clean when inserted into the cake. Cool cake on rack.

The secret behind eclairs.

Makes 40 buns

Ingredients:
1 C flour
100 g unsalted butter, cut into pieces
4 eggs, beaten

Method:
1. Preheat oven to 200 degrees and line a cookie tray with baking paper.
2. Sift flour onto a piece of paper.
3. Melt butter in a saucepan with 300 mL water and bring to boil.
4. Add flour to butter mixture and beat with a wooden spoon over the heat until the mixture forms a ball in the centre of the pan.
5. Cool for 2 minutes.
6. Gradually beat in eggs, a little at a time until the paste is smooth and glossy.
7. Use teaspoons to place spoonfuls on baking sheet approx 5 cm apart.
8. Bake for about 20 minutes until the buns are well risen and golden.
9. Remove from oven, turn buns over and poke a hole in each.
10. Return to oven for a further 3-5 minutes or until firm.
11. Allow to cool completely on a wire rack.

Makes 12

Ingredients:
150 g butter, softened
2/3 C sugar
1 1/2 C S.R. flour
3 eggs
2 t vanilla

Method:
1. Preheat oven to 165 degrees and line muffin tray with patty pans.
2. Beat butter, sugar and vanilla until well combined.
3. Beat in eggs one at a time.
4. Beat in flour and combined well.
5. Divide spoonfuls of mixture into patty pans.
6. Bake for 15-18 minutes until they are risen and firm to touch (they should be golden).

NB: You can substitute one egg for 3/4 C milk

Yield 1 x 10 inch round

Ingredients:
250 g NICE biscuits
1/4 C ground hazelnut
100 g butter, melted
500 g cream cheese
3/4 C sugar
3 t gelatin, dissolved
200 g dark chocolate, melted
300 mL cream, whipped
juice of one orange

Method:
1. Grease and line cake tin.
2. Crush biscuits and stir in ground hazelnuts and butter to form base.
3. Press biscuit mixture into the base of the cake tin.
4. Beat sugar and cream cheese until smooth.
5. Beat in orange juice and gelatin until combined.
6. Fold in melted chocolate and whipped cream.
7. Pour onto base.
8. Refrigerate overnight before serving.

Gingerbread requires a long list of ingredients and is a bit fiddly to make due to the time it takes but the outcome is well worth it. You can substitute molasses for golden syrup or corn syrup if it is available.

Ingredients:
6 C flour
500 g butter
1 t baking soda
1/2 t baking powder
1 C brown sugar
1 C molasses
4 t ground ginger
4 t ground cinnamon
1 1/2 t ground cloves or nutmeg
2 eggs
pinch salt

Method:
1. Beat butter and sugar until well combined.
2. Sift in dry ingredients.
3. Beat in molasses and eggs.
4. Knead into dough and cover with cling wrap.
5. Refrigerate for a minimum of 60 minutes.
6. Divide dough into smaller portions and keep unused portions in fridge until needed.
7. Roll out dough until 10mm thick on a lightly floured surface.
8. Cut into shapes.
9. Place on cookie sheet and chilld for a further 10-15 minutes.
10. Bake in a preheated oven at 160 degrees for 12-15 minutes or until firm.
11. Cool before decorating.

Easy recipe that can be made to suit any occasion.

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

Method:
1. Sift flour and icing sugar together.
2. Rub in butter and vanilla and knead into dough.
3. Roll out on a lightly floured surface and cut into shapes.
4. Bake in a preheated oven at 160 degrees for 20-25 minutes or until golden brown.

Torte simply means 'layered cake'.

Yield 1 x 8 inch round

Ingredients
Cake:
6 eggs, separated,
2/3 C sugar
1/2 t vanilla
1/2 t instant coffee, dissolved
1 C plain flour
1 t cocoa
1/4 C pecans, chopped
Cream:
300 mL thickened cream
2 T icing sugar
2 t instant coffee, dissolved

Method:
1. Preheat oven to 170 degress and grease and line baking tin.
2. Beat whites until stiff peaks form.
3. In a separate bowl, beat egg yolks whilst gradually adding sugar, vanilla and coffee.
4. Fold in whites, flour and cocoa.
5. Fold in pecans.
6. Bake for 20-25 minutes or until cake springs back when touched.
7. Cool completely.
8. Using a sharp knife or cake layerer, cut cake in half horizontally. Set aside.
9. Beat thickened cream and sugar until stuff.
10. Beat in dissolved coffee.
11. Assemble torte by spreading cream between the layers and on the top and sides of the cake.
12. Refrigerate before serving.

Yield 1 x 10 inch round

Ingredients:
250 g NICE biscuits
100 g butter, melted
500 g cream cheese
1/3 C sugar
3 eggs, separated
500 mL thickened cream

Method:
1. Preheat oven to 120 degrees and grease and line baking tin.
2. Crush biscuits and mix with butter to form base.
3. Press bicuits into base of baking tin.
4. Gently simmer 250mL cream and coffee beans for 15-20 minutes and allow to cool.
5. Beat cheese with half the sugar until smooth.
6. Beat in yolks and remaining cream.
7. Beat egg whites in a separate bowl whilst gradually adding sugar until stiff peaks form.
8. Fold in egg whites gently into cream cheese mixture.
9. Combine mocha sauce into cream cheese mixture.
10. Pour onto prepared tin and bake for 40-45 minutes or until centre is slightly wobbly.
11. Turn off heat and allow to cool in oven.
12. Refrigerate before serving.

A great basic cake recipe that can be decorated however you wish!

Yield 1 x 8 inch round

Ingredients:
1 1/2 C flour
3/4 C sugar
125 g butter
1 t baking powder
2 eggs
3 T milk
zest of one lemon

Method:
1. Preheat oven to 160 degrees and line cake tin with baking paper.
2. Cream butter and sugar.
3. Add zest and beat in eggs.
4. Sift and fold in flour and baking pwder.
5. Add milk to form thick consistency.
6. Pour onto prepared tin and bake for 50-60 minutes or until a skewer inserted comes out clean.

Makes 24 squares

Ingredients:
1 C cocoa
1 C dessicated coconut
2 C sugar
4 eggs
3/4 C flour
125 g butter, melted
1 t baking powder
1 t vanilla

Method:
1. Preheat oven to 160 degrees and line a small lamington tray with baking paper.
2. Combine cocoa and butter.
3. Beat in eggs, sugar and vanilla until just combined.
4. Sift in flour and baking pwder.
5. Stir in coconut.
6. Pour onto prepared pan and bake for 35-40 minutes or until firm to touch.
7. Cool and cut into bars.

An ideal pastry recipe for fruit flans, custard tarts and other such desserts.

Yield 1 x 10 inch flan shell

Ingredients
1 C flour
2 T icing sugar
90 g butter
1 egg yolk
ice water, as needed

Method:
1. Knead all ingredients into dough adding water as needed.
2. Cover in film wrap and refrigerate for 30 minutes.
3. Roll out on a well floured surface until about 10mm thick.
4. Cover base on flan tin with dough.
5. Refrigerate for a further 20 minutes.
6. Blind bake at 160 degrees for 10-15 minutes.

Makes 6 cups

Ingredients:
1 box mango jelly
2 t gelatin
1 T sugar
1 egg
1/2 C evaporated milk
1 C hot water
1 C cold water
1 mango, ripe, diced

Method:
1. Dissolve jelly, gelatin and sugar in hot water.
2. Stir in evaporated milk and cold water.
3. Beat egg into the mixture. Add mango.
4. Divide into cups.
5. Refrigerate until set.

One of my dad's favourites. =)

Makes 6 - 8 ramekins

Ingredients:
140 g sago (tapioca), soaked and boiled
500 mL water
1 C sugar
1/2 C milk
1 C coconut milk
1/3 C cornflour
1 T custard powder
2 eggs

Method:
1. Dissolve sugar in water over low heat.
2. Gradually stir in milk and add sago.
3. Mix coconut milk, cornflour and custard powder in a separate bowl.
4. Gradually stir coconut milk mixture into boiling mixture.
5. Stir until thickened.
6. Remove from heat and add eggs one at a time.
7. Divide into ramekins and bake in oven at 150 degrees until top is caramelised.

Makes 20 - 30 squares

Ingredients:
1 T agar agar powder
1 C sugar
400 mL coconut milk
3 egg whites
food colouring

Method:
1. Over low heat, melt agar agar in 400 mL water.
2. Add 3/4 C sugar and stir gently to dissolve.
3. Remove from heat and stir in coconut milk.
4. Beat egg whites with remaining sugar until stiff peaks form.
5. Stir whites into milk mixture.
6. Add a few drops of food colouring.
7. Strain into a cold dish.
8. Allow to set before cutting into squares and serving.

Yield 1 x 10 inch round

Ingredients:
250 g NICE biscuits
100 g butter, melted
1 kg cream cheese, softened
1 C sugar
4 eggs, room temperature
2 t vanilla
1/2 C sour cream
300 g berries (eg, raspberries, blueberries)

Method:
1. Preheat oven to 100 degrees and grease and line baking tin.
2. Crush biscuits and mix with butter to form base.
3. Press bicuits into base of baking tin.
4. Cream cheese until smooth whilst gradually adding sugar.
5. Add eggs one at a time.
6. Add vanilla and stir in sour cream and half of the berries by hand.
7. Pour mixture onto prepared crust and sprinkle remaining berries on top.
8. Bake for 60-75 minuts until the centre is slightly wobbly.
9. Turn off heat and allow the cake to cool in oven with the door ajar.
10. Cool completely and refrigerate before serving.

Yield 1 x 10 inch round

Ingredients:
250 g NICE biscuits
100 g butter, melted
1 kg cream cheese, softened
1 C sugar
4 eggs, room temperature
2 t vanilla
1/2 C sour cream
3/4 C green tea powder

Method:
1. Preheat oven to 100 degrees and grease and line baking tin.
2. Crush biscuits and mix with butter to form base.
3. Press bicuits into base of baking tin.
4. Cream cheese until smooth whilst gradually adding sugar.
5. Add eggs one at a time.
6. Add vanilla and green tea powder and stir in sour cream by hand.
7. Pour mixture onto prepared crust.
8. Bake for 60-75 minuts until the centre is slightly wobbly.
9. Turn off heat and allow the cake to cool in oven with the door ajar.
10. Cool completely and refrigerate before serving.

Yield 1 x 10 inch round

Ingredients:
250 g NICE biscuits
100 g butter, melted
1 kg cream cheese, softened
1 C sugar
4 eggs, room temperature
2 t vanilla
1/2 C sour cream
1/2 C black sesame, ground

Method:
1. Preheat oven to 100 degrees and grease and line baking tin.
2. Crush biscuits and mix with butter to form base.
3. Press bicuits into base of baking tin.
4. Cream cheese until smooth whilst gradually adding sugar.
5. Add eggs one at a time.
6. Add vanilla and ground sesame and stir in sour cream by hand.
7. Pour mixture onto prepared crust.
8. Bake for 60-75 minuts until the centre is slightly wobbly.
9. Turn off heat and allow the cake to cool in oven with the door ajar.
10. Cool completely and refrigerate before serving.

Very popular NY-style cheesecake that has a very lovely creamy texture.

Yield 1 x 10 inch round

Ingredients:
250 g NICE biscuits
100 g butter, melted
1 kg cream cheese, softened
1 C sugar
4 eggs, room temperature
2 t vanilla
1/2 C sour cream

Method:
1. Preheat oven to 100 degrees and grease and line baking tin.
2. Crush biscuits and mix with butter to form base.
3. Press bicuits into base of baking tin.
4. Cream cheese until smooth whilst gradually adding sugar.
5. Add eggs one at a time.
6. Add vanilla and stir in sour cream by hand.
7. Pour mixture onto prepared crust.
8. Bake for 60-75 minuts until the centre is slightly wobbly.
9. Turn off heat and allow the cake to cool in oven with the door ajar.
10. Cool completely and refrigerate before serving.

A heartwarming winter favourite. The stuff you buy on supermarket shelves does not do pumpkins justice. So if you want to have pumpkin soup, make it from the real deal.

Ingredients:
1 kg pumpkin, chopped
60 g butter
1 onion, diced
4 C chicken stock
1/2 C milk
salt and pepper, to taste

Method:
1. Heat butter and cook onions gently until softened in stockpot.
2. Add pumpkin and stock.
3. Simmer for 20 minutes until the pumpkin is tender.
4. Blend soup until smooth.
5. Return soup to low heat and add milk, stirring gently.
6. Add salt and pepper to taste.
7. Serve.

Another favourite dip!

Ingredients:
1 lebanese cucumber, deseeded
1 C thick natural yoghurt
2 cloves garlic, crushed
1 T mint, chopped
1 t lemon juice
salt and pepper, to taste

Method:
1. Coarsely grate cucumbers and sprinkle with salt.
2. Set aside for 15 minutes.
3. Rinse cucumber well and dry with a tea towel.
4. Mix all ingredients in a bowl.
5. Season with salt and pepper to taste.
6. Chill until serving.

Yummy and very healthy dip for all occasions. *wink*

Ingredients:
2 ripe avocados
1 small tomato, finely diced
1/2 small onion, finely diced
1 clove garlic, crushed
1/2 lime, juiced
salt, to taste

Method:
1. Mash avocados.
2. Add tomato, garlic and onion,
3. Stir in lime juice.
4. Add salt to taste.
5. Chill until serving

Yield 1 x 10 inch round

Ingredients:
250 g NICE biscuits
100 g butter, melted
500 g cream cheese
2 t Vanilla
400 g tin condensed milk
2 egg whites
3 t gelatin, melted
juice of one lemon

Method:
1. Line cake tin with baking paper.
2. Crush biscuits and mix with butter to form base.
3. Press biscuit mixture into the bottom of the cake tin.
4. Beat cheese and vanilla until smooth.
5. Gradually add milk and juice.
6. Beat egg whites until stiff.
7. Beat cheese mixture until colume of mixture increases. Fold in whites gently.
8. Pour onto prepared base.
9. Refrigerate overnight before serving.

Ganache is very versatile and can be using as icing with leftover turned into truffles and other gourmet treats. The better the quality chocolate, the better the texture and taste of your ganache will be. Increase the quantity of cream for a more runny consistency (for frosting cakes) or increase the quantity of chocolate for a thicker consistency (truffles, fillings, etc).

Ingredients:
300 mL thickened cream
250 g dark chocolate

Method:
1. Heat cream in a saucepan until just boiling.
2. Break chocolate into a heatproof bowl.
3. Pour hot cream over chocolate.
4. Stand for 10 minutes.
5. Stir until smooth. Ganache will thicken more as it cools.

Yield 1 x 10 inch round

Ingredients:
1 3/4 C sugar
2 1/2 C flour
1/2 C cocoa
1 1/2 t baking powder
1/2 t bicarb soda
4 eggs, lightly beaten
1 C buttermilk
3 T oil
1 t vanilla
250 g butter, melted
250 g dark chocolate, finely chopped

Method:
1. Preheat oven to 150 degrees and grease and line baking tin.
2. Sift dry ingredients and stir in sugar.
3. Gradually beat in eggs, milk, oil and vanilla.
4. Stir in butter and chocolate.
5. Bake for approx 60 minutes or until skewer inserted comes out clean.

Nobody can forget this kid's favourite! =D

Makes 40

Ingredients:
4 C Rice Bubbles
250 g Copha, melted
1 C icing sugar
3 T cocoa
1 C dessicated coconut

Method:
1. Mix dry ingredients well.
2. Add copha and mix well.
3. Spoon into patty pans.
4. Refrigerate until set.

Makes 30-40 crisps

Ingredients:
3 egg whites
1/3 C sugar
1/4 C flour
1/2 C flaked almonds
1/4 t cinnamon
1/4 t nutmeg
1/4 t ground ginger

Method:
1. Preheat oven to 160 degrees and grease a small loaf tin.
2. Beat whites whilst gradually adding sugar until stiff peaks form.
3. Sift in flour and spices and fold gently.
4. Fold in almonds.
5. Bake for 30-40 minutes or until firm to touch.
6. Wrap in aluminium foil and cool overnight.
7. Slice thinly and bake at 150 degrees until texture is dry and crispy.
8. Cool and store in an air tight container.

Makes 80

Ingredients:
500 g butter
5 C flour
2/3 C sugar
400 g tin condensed milk
250 g white choc chips
250 g dark choc chips

Method:
1. Preheat oven to 180 degrees.
2. Beat butter and sugar until sugar is dissolved.
3. Beat in condensed milk.
4. Sift in flour and add choc chips.
5. Using your hands, knead into dough.
6. Work dough into small balls.
7. Place them on a cookie sheet and flatten slightly with a fork.
8. Bake for 15-17 minutes or until golden brown.

Yield Frosting for 1 x 10 inch cake

Ingredients:
3 T butter
200 g cream cheese
1 C icing sugar
1 t vanilla
zest of one lemon

Method:
1. Beat all ingredients until smooth.
2. Evenly spread frosting on desired cake.

Yield 1 x 10 inch round

Ingredients:
2 C flour
1 1/2 t baking soda
1 1/2 t baking powder
2 t cinnamon
1 1/4 C sugar
1 C vegetable oil
4 eggs
2 t vanilla
4 carrots, shredded
1 C walnuts, chopped
1 small can of crushed pineapple (optional)

Method:
1. Preheat oven to 170 degrees and line baking tin.
2. Sift dry ingredients.
3. In a separate bowl, cream sugar, oil and eggs.
4. Gradually beat in flour mixture.
5. Stir in carrots, nuts and pineapple.
6. Bake for approx 40 minutes or until skewer inserted comes out clean.
7. Cool and frost if desired.

There is an accompanying recipe for cream cheese frosting which goes wonderfully with the taste and texture of this cake.

Yield 1 x medium loaf

Ingredients:
4 C S.R. flour
1 1/2 C sugar
250 g Copha, melted (or, 125 g butter + 1 C milk)
4 eggs
2 t baking powder
1/2 C walnuts, chopped
6 ripe bananas, mashed
1 1/2 t cinnamon or nutmeg (optional)

Method:
1. Preheat oven to 170 degrees and grease and lin loaf pan.
2. Cream sugar and copha until sugar is mostly dissolved.
3. Sift in flour and baking powder.
4. Stir in remaining ingredients.
5. Pour into greased tin.
5. Bake for approx 75 minutes or until skewer inserted comes out clean.

There can bo no other recipe that can claim the title of first and foremost. It was probably because of Tiramisu that i branched out and made a hobby of what i do today. Whilst this took much practice and many guinea pigs, it's one that i am requested to make time and time again. The liquer in this recipe is optional and you can experiment with any kind of coffee or cream based alcohol. A good start would be Kahlua, Tia Maria or Baileys.

Yield 1 x 10 inch round

Ingredients:
250 g Mascapone cheese
300 mL thickened cream
250 g packet sponge fingers
3 eggs, separated
2 T sugar
2 C brewed coffee
2 shots coffee liquer
cocoa, to dust

Method:
1. Line cake tin with baking paper.
2. Beat cream and cheese until thick.
3. Add yolks and 1 T sugar and mix until pale in colour.
4. Beat egg whites whilst gradually adding the remaining sugar until still peaks form.
5. Fold egg whites into the cheese mixture.
6. Dip sponge fingers one at a time in coffee and liquer (NB: they should be wet but not soggy).
7. Arrange a layer of sponge fingers on the bottom of the tin.
8. Evenly spread a layer of the cheese mixture on top.
9. Repeat layers of sponge fingers and cheese ending with the cheese mixture on top.
10. Refrigerate for a minimum of 4 hours.
11. Dust with cocoa just before serving.

site created 2nd september 2007.