Red Velvet Cupcakes

adapted from the NY Times Red Velvet Cake recipe
1c cake flour
1/3c cocoa
1/2tsp salt
2/3c vegetable oil
3/4c sugar
1 egg
1oz (2T) red food coloring
1/2tsp vanilla
1/2c buttermilk
1/2tsp baking soda
3/4tsp white vinegar

Directions
Preheat oven to 350 degrees.Line12-cupcake pans with cupcake liners and spray with cooking spray.Whisk cake flour, cocoa and salt in a bowl.Place oil and sugar in bowl of an electric mixer and beat at medium speed until well-blended. Beat in eggs one at a time.With machine on low, very slowly add red food coloring (and water or syrup, if necessary). (Take care: it may splash.) Add vanilla. Add flour mixture alternately with buttermilk in two batches.

Scrape down bowl and beat just long enough to combine.Place baking soda in a small dish, stir in vinegar and add to batter with machine running. Beat for 10 seconds.

Divide batter among 12-cupcake pans, filling each about 2/3 full. Bake for 25-30 minutes, until a toothpick inserted comes out clean. (Mine cooked for 27 minutes.)

Note:: The recipe above has been scaled down to 1/3 of the original recipe. The original recipe yields 3 dozen cupcakes:
3½ cups cake flour
½ cup cocoa powder
1½ teaspoons salt
2 cups vegetable oil
2¼ cups white sugar
3 large eggs
6 tablespoons (3 ounces) red food coloring
1½ teaspoons vanilla
1¼ cup buttermilk
2 teaspoons baking soda
2½ teaspoons white vinegar

Em's Magnificent Cream Cheese Icing
adapted form the 06/98 Epicurious.com Cream Cheese Icing recipe
1 8oz pkg of cream cheese - room temperature, divided in three parts
2 tablespoons unsalted butter - COLD
1 tablespoon shortening
1/2 teaspoon vanilla extract
1 cup powdered sugar

Directions
Beat cream cheese and butter in large bowl until light and fluffy. Add vanilla and combine very well. Add the first third of the cream cheese and combine very well. Add the shortening and combine very well. Add the remaining cream cheese one piece at a time, combining very well after each. Gradually add the sugar and combine thoroughly until light and fluffy.

Alternative scrolls

Ideas for other scrolls:

Vegetable (Grated carrot, zucchini, cheese, corn)
Spinach and pine nut & cheese
salami
zucchini and fetta
sprinkle some herbs over
Use mayonaise

Ham, pineapple & cheese pizza scrolls

Makes 12

Ingredients
300g (2 cups) self-raising flour
Pinch of salt
90g butter, cut into cubes
160ml (2/3 cup) milk
Plain flour, to dust
60g (1/4 cup) pizza sauce
80g (1 cup) coarsely grated cheddar

Diced onion

Corn (if you feel like it)
150g sliced leg ham, coarsely chopped
1 x 225g can pineapple pieces, drained on paper towel
Extra milk, to brush

Method
Preheat oven to 210°C. Line a baking tray with non-stick baking paper. Sift the flour and salt into a large bowl. Use your fingertips to rub the butter into the flour until it resembles fine breadcrumbs. Add the milk. Use a round-bladed knife in a cutting motion to mix until evenly incorporated and the mixture begins to hold together.

Turn the dough onto a lightly floured surface and gently knead until smooth. Use a lightly floured rolling pin to roll out the dough into a 30 x 40cm rectangle.

Spread the pizza sauce evenly over the dough, leaving a 2cm border around the edge. Sprinkle with the cheddar, ham and pineapple, onion and corn. Starting from a long side, roll up firmly to form a log. Brush the edge with a little extra milk and press down firmly to seal the log. Cut crossways into 12 equal portions, about 3cm thick. Place scrolls on the prepared tray. Bake in preheated oven for 25-30 minutes or until golden brown. Remove from oven and set aside to cool.

Notes & tips
These pizza scrolls will keep for up to 2 days. Store in an airtight container in the fridge and bring to room temperature before serving.

SourceAustralian Good Taste - February 2005 , Page 58

Cheese & bacon scrolls

Olive oil spray
2 rashers bacon, chopped
2 cups (300g) self-raising flour + extra for dusting
1 tsp salt
50g butter, coarsely grated
3/4 cup (180ml) milk
1/3 cup tomato chutney
3/4 cup (90g) grated cheddar

Method
Preheat oven to 180°C. Spray two baking trays with oil and line with baking paper.
Spray a non-stick frying pan with oil. Add bacon and cook over medium heat until golden. Drain on paper towel.

Sift flour and salt into a bowl. Rub butter in using fingertips. Add milk and mix to a soft dough. Knead on floured surface until smooth. Roll into a 25 x 30cm rectangle.

Spread chutney over dough, sprinkle with cheese and bacon. Roll up starting from a long edge. Use a sharp serrated knife to cut roll into 12 even slices. Place scrolls on trays and bake for 15 minutes.

SourceFresh Living - July 2005 , Page 49

Lemon, coconut, and chilli poached fish

1 1/2 cups jasmine rice
400ml coconut cream
2 tb fish sauce
1 tb grated lemon rind
1/4 cup lemon juice
2 chopped long red chillies
3cm grated piece ginger
1/4 cup fresh coriander
4 x 200g firm white fish fillets (ling, perch or blue eye)

Cook rice.

Combine coconut cream, ring, sauce, juice, chilli and giner and bring to the boil. Reduce the heat and simmer uncovered for 10 minutes. Add fish and simmer covered for 10mins. Remove from heat and stir in coriander. Top rice with fish and drizzle with coconut cream sauce.

Twice-spiced coriander chicken skewers

1 small onion, halved
1 green chilli, deseeded
30g fresh coriander, leaves and stalks
1 tbsp ground coriander
75g ready-to-eat dried apricots
2 1/2 tbsp thai fish sauce
3 tbsp lime juice
4 large, free range skinless chicken breasts, cut into pieces
1 garlic clove, finely grated
green salad to serve

Whizz the onion, chilli, fresh and ground coriander, apricots, fish sauce and lime juice in a food processor to make a marinade.

Put the chiken in a bowl and stir in 3/4 of the marinade. Cover and chill at least 1 hour.

Preheat the grill to medium-high heat. Thread the chicken onto skewers and grill for 10 minutes, turning halfway.

Meanwhile, stir the remaining marinade into the yoghurt with the garlic. Serve 2 skewers eachw ith the garlic yoghurt and a green salad.

Red Peppers stuffed with spiced couscous, california rasins and olives

4 red peppers, deseeded and tops discarded
150g couscous
2 tbsp olive oil
1 red chilli, deseeded and finely chopped
50g california raisins
25g flat leafed parsley, finely chopped
100g pitted green olives, sliced
zest and juice of 2 lemons

Preheat oven to 200 degrees/fanforced 180. Put the peppers, cut-side down on a greased tray and bake in the oven for 20 minutes.

Meanwhile, put the couscous in a bowl, pour over 225ml boiling water, cover the bowl with a clean tea towel and let it stand for 10 minutes.

heat 1 tbsp of the oil in a pan and cook the chilli for 1 minute. Turn off the heat and stir in the raisins, parsley, olives and lemon juice and zest.

Fluff up the couscous with a fork and stir in the raisin mixture with the remaining olive oil.

Fill the peppers with the couscous, cover with foil and return to the oven for 10-15 minutes, until tender. Serve with a rocket salad.

Fragrant Lamb Flatbreads

Bread
250g strong white flour
1/2 tsp salt
1 tsp sugar
1 tsp easy blend yeast


1 onion
250g lean minced lamb
1 garlic clove, crushed
1 tsp each ground cumin and coriander
2 tbsp natural yoghurt
2 tbsp pine nuts
handful mint, chopped

Mix dough ingrediants. add 150ml warm water and mix to a soft dough. Knead for 2 mins on a lightly floured surface.

Heat oven to 220.

Combine the onion, lamb, garlic, spices and yoghurt and season. Crumble over the dough almost to the edges, then scatter over the pine nuts. Bake for 15-18 minutes until the bread is golden and crisp and the meat is browned. Sprinkle over the mint, then serve with a green leaf and tomato salad.

Kid's food - ghost meringues

150ml eggwhites (approx 4 eggs)
1 cup caster sugar
1 tsp white vinegar
silver balls for decorating

Preheat the oven to 120 degrees. Place the eggwhites in the bowl of the mixer and beat until stiff peaks form. Gradually add the sugar and vinegar and beat until the mixture is thick and glossy.

Place the meringue mixture into a piping bag. Use a 1 1/2cm nozzle to pip 30 ghosts onto a baking tray lined with non-stick baking paper. Place 2 silver balls on each ghost for the eyes and bake for 25 minutes. Turn the oven off and leave to cool for 30mins or until crispy.

Kid's food - strawberry mousse milkshakes

1 1/2 cups frozen strawberrues
1/2 cup frozen raspberries
1 cup caster sugar
1 tbsp water
1 tsp powdered gelatine
1 tbsl water, extra
2 cups single or pouring cream
pink sprinkles to serve

Whipped cream topping
1 cup single or pouring cream
1 tbsp icing sugar, sifted

Place the berries, sugar and water in a small saucepan over a medium heat and stir until the sugar is dissolved. Cook for 8 mins or until syrupy and the berries are soft. Place in a food processor and process until smooth. Place the gelatine and extra water in a bowl and set aside for 2 minutes or until absorbed. Return the berry mixture to the saucepan, add the gelatine mixture and cook, stirring, over low heat for 1 minute or until the gelatine is dissolved. Set aside to cool.

Place the cream in a large bowl and whisk until soft peaks form. Fold through the cooled berry mixture and spoon into 20 1/4 cup capacity glasses. Refridgerate for 30 minutes or until set.

To make the whipping cream, place the cream and sugar in a bowl and whisk until stiff peaks form. use a small star nozzle to pipe the cream onto the milkshakes and top with sprinkles to serve. Put a small straw in it to serve and make it look like a milkshake.

Kid's food - eyeball jellies

85g packet of red jelly crystals
8 white marshmellows
16 candy coated chocolate (ie smarties)

Make jelly according to the packet instructions. Allow to cool. Cut the marshmellows in half horizontally and press one smartie into each. Divide the marshmallows between 8 1/3 cup classes and pour over the jelly.

Place in the fridge for 3 hours or until set.

Kid's food - Slime snakes

85g packet green jelly crystals
16 small gummy snakes

Make the jelly according to the instructions on the packet. Allow to cool. Divide the snakes between 8 1/3 cup capacity glasses and pour over the jelly. Place in the fridge for 3 hours or until set.

Moussaka

4 tbsp olive oil
3 garlic cloves, chopped
1 onion, diced
2 aubergines, cut into chunks
750g minced lamb
3 plum tomatoes, coarsely chopped
300ml chicken stock
good pinch ground cinnamon
pinch ground cumin
pinch freshly grated nutmeg
1 tsp chopped mint

For the sauce
50g butter
25g flour
300ml milk
140g gruyere, grated
50g parmesan, grated
2 eggs, beaten.

Heat oven to 220 degrees. Heat olive oil and add garlic, onion and aubergines and cook gently for 5 mins. Crumble in the lamb mince, increase the heat and stir until evenly brown.

Add tomatoes, then pour in stock and sprinkle in sprices. Stir, bring to the boil and then simmer for 10mins. Season, then aff the mint. Spoon the mixture into a large baking dish.

To make the sauce: melt the butter in a pan. Stir in the flour, mixing well over a low heat and cook for 30-60 seconds to make a roux. Gradually whisk in the milk, whisking thoroughly to ensure there are no lumps and continue cooking until smooth. Add the grated cheese and season with salt and pepper. 7. Remove from the heat and cool slightly.

Whisk in the egg yolks. Pour the sauce over the lamb mixture and cook in the oven for 10 minutes until bubbling.

Chicken, lime and coconut parcels

2 green chillies
2 garlic cloves
juice of 1 lime
grated zest of 1 lime
handful of fresh coriander, with stalks
1 tbsp cumin seeds, dry toasted
3 tbsp fish sauce
4 tbsp coconut cream
4 x 250g free range chicken legs

In a mini food processor, blitz all the ingrediants bar the chicken to form a paste.

Cut 8 sheets of baking paper, each 30cm x 40cm and rub the chillio paste over the chicken legs, massaging it all over. Place a leg onto 2 sheets of baking paper and twist over to form a parcel.

Steam for 2.5 hours, but make sure you top up the water as you go so that it doesn't burn dry!!

Place each parcel on a plate, being careful to keep all the juices intact. Serve with jasmine rice and sugar snap peas and red chilli to garnish.

Exotic Lamb Kofta with mango salsa

500g minced lamb
1 medium mango, chopped
1 green pepper, deseeded and finely chopped
3 spring onions, trimmed and finely chopped
2 cloves garlic, crushed
handful of fresh coriander, chopped
finely grated zest and juice of 1 lime
4 tbsp rubicon mango juice
salt and freshly ground black pepper
4 tortilla wraps
drizzle of olive oil

For the mango salad
1 mango, peeled and sliced
1 avocado, peeled and sliced
1/4 cucumber, sliced
1 red chilli, finely chopped

Put the mince, mango, pepper, spring onions, garlic, coriander, lime zest and juice and half the mango juice in a large bowl. Season well and mix thoroughly. With damp hands, divide the mixture into 12 equal potions and shape into sausages around the end of wooden skewers.

Preheat the grill and cook the koftas, turning frequently, for about 15 minutes, until cooked thoroughly.

Mix salad ingrediants.

Heat the wraps, add the kofta and salad and serve with some extra salad and a drizzle of oil

Macadamia-crusted fish

I have substituted the macadamia nuts for pine nuts

150g macadamia nuts, chopped
4tbsp chopped fresh parsley leaves
1 tbsp chopped fresh oregano leaves
1 tbsp chopped fresh majoram leaves
1 small clove garlic, crushed
1 tbsp freshly squeezed lemon juice
1 tbsp freshly grated lemon zest
2 tbsp macadamia oil
pepper to season

Mix all together and lay upon the fish. Bake in the oven until cooked.

Asparagus spears with poached egg and tarragon butter

20 to 30 asparagus spears, trimmed
salt, to taste
1 tbsp white wine vinegar
4 eggs
100g butter
juice 2 lemons
2 tbsp chopped fresh tarragon
4 slices brioche, toasted

Steam the asparagus over plenty of boiling water for 3-5 minutes, depending on the thickness of the spears.

Bring a pan of salted water to the boil and add the white wine vinegar. Whisk to make a whirlpool. Once it's settled, crack an egg in the middle. Simmer for 2-3 minutes, remove and keep warm. Repeat with the other eggs.

melt the butter in a pan and stir in the lemon juice and tarragon. Pile the spears of asparagus onto each toasted brioche. Top with a poached egg, spoon on the butter sauce and serve.

Chicken & Artichoke salad

700ml vegetable stock
1 bay leaf
1 sprig fresh thyme
4 chicken breasts, skinless
1 x 170g mixed salad leaves
1 x 240g jar artichoke hearts
4 spring onions, sliced

For the dressing
2 garlic cloves, crushed
pinch salt
1 tsp mustard powder
1 tbsp red wine vinegar
3 tbsp avocado oil

HEat the vegetable stock in a saucepan with the bay leaf and thyme. Bring to the boil, add the chicken breasts, reduce the heat to a gentle simmer and poach for 20 mins. Remove the pan from the heat and allow the chicken to cool in the stock.

To make the dressing, crush the garlic with the salt and stir in the mustard powder. Whisk in the red wine vinegar, then whisk in the avocado oil. Set aside until ready to serve.

To assemble the salad, slice the chicken into long strips and place in a large bowl with the salad leaves, artichoke hearts and spring onions. Pour over the dressing, toss everything together and serve.

Lamb skewers with mint and garlic yoghurt

250ml thick greek yoghurt
2 garlic cloves, crushed
1 tsp ground cumin
2 tsp ground corianger
juice 1 lemon
700g lamb leg, diced
olive oil for brushing

For the yoghurt
175ml thick greek yoghurt
1 tbsp chopped fresh coriander
1 tbsp chopped fresh mint, plus a few leaves to serve
1 tsp grated lemon zest
1 garlic clove crushed

Mix together the top ingrediants in a non-metallic dish and stir the lamb to coat well, then cover and refridgerate for at least 2 hours.

Pregeat the griddle pan to high and brush lightly with oil. Thread the lamb cubes onto the skwers and cook for 2-3 mins each side until lightly charred and cooked to your taste.

Stir the yoghurt ingrediants together and season to taste. Serve the lamb skewers drizzled with a little mint and garlic yoghurt or with the yoghurt as a dip.

Spicy lamb cutlets with chargrilled vegetable couscous and lemon pesto

Serves 6

12 lamb cutlets
2 tsp cumin
1 tsp ground coriander
1/2 tsp ground ginger
1 tsp chilli flakes
zest and juice 1 lemon
1 tsp ground black pepper
2 garlic cloves crushed
4 tbsp olive oil

For the vege cous cous
300g couscous
2 tbsp olive oil
450ml hot chicken stock
4 spring onions, finely chopped
1 x 200g pack of marinated and grilled aubergines, drained and chopped
1 x 280g jar chargrilled artichokes in oil, drained and chopped
1 x 200g har marianted red and yellow peppers, drained and chopped, reserving 2 tbsp of the juice
100g asparagus tips, blanched

For the lemon pesto
zest 1 lemon, plus 3 tbsp lemon juice
2 garlic cloves, crushed
40g chopped fresh flat leaf parsley
2 tbsp chopped fresh mint
50g pine nuts, toasted
75g pecorino cheese, grated
150ml olive oil

Trim the bones of the lamb (or ask the butcher to do so), and put into a bowl with the rest of the ingrediants. Leave to marinate at least 1 hour, or preferably overnight.

Put the cous cous into a bowl, stir in the olive oil to coat and season with salt and pepper. Pour over the hot chicken stock and cover the bowl with clingfilm. Leave to absorb and steam for 5 minutes. Whizz up all the ingrediants for the pesto and set aside.

Fluff up the cous cous with a fork, then stir in the rest of the ingrediants with 2 tbsp of the juice from the marinated peppers.

To cook the lamb, heat a ridged griddle pan and sear the chops for 3-4 mins on each side until well coloured and cooked to your liking - about 5 mins each side for well done. allow to rest for 5 mins before serving.

Serve with vegetable couscous and a generous spoonful of the pesto poured over the lamb.

Strawberry and mascarpone tart

200g digestive biscuits, crushed
75g unsalted butter, melted

for the filling
1 x 500g pack good-quality light mascarpone
1/2 tsp vanilla extract
250g strawberries, hulled and halved
100g blueberries
2 tbsp good-quality redcurrant jelly

Mix together the biscuits and butter, then press into a 34cm x 12xm rectangular tart tin, pushing the biscuits well up the sides. Place in the fridge to chill for 1 hour.

Mix the marscapone and vanilla together and pour into the biscuit-lined tin, spreading with the back of a spoon. Place the halved strawberries on top of the mascarpone filling and scatter over the blueberries. Place the redcurrant jelly in a small saucepan, warm through gently and stir until thoroughly dissolved.

Drizzle the jelly over the berries and serve.

Beef quesadillas

500g lean beef mince
1/2 tsp paprika
2 pinches cayenne pepper
1 tsp sunflower oil
8 flour tortillas
200g fresh ready-made tomato salsa
6 spring onions, sliced
200g reduced fat cheddar, grated
packed of fresh coriander, chopped
sour cream to serve (optional)

Fry the mince over a high heat until brown. Drain off the fat and stir in the paprika and cayenne pepper. Cook for 2-3 mins and season well with salt and pepper.

In a large frying pan, heat the oil, put in a tortilla and top it with a quarter of the mince, some salsa, spring onions, cheese and coriander and finish with another tortilla. Press down firmly and allow to heat through for a few seconds.

Using a palate knife, turn the filled tortillas over and cook for a further 2 mins. Repeat with the remaining tortillas.

Cut the quesadillas into six qedges and serve with a green salad and some sour cream, if liked.

Ginger and sesame tofu stir-fry

75ml light soy sauce
5cm piece of root ginger, peeled and grated
1 garlic clove, crushed
1 tbsp sesame oil
2 x 350g packs stir-fry vegetables
250g ready-to-wok medium egg noodles
2 tbsp clear honey
1tbsp sesame seeds, toasted

Mix together the soy sauce, ginger, garlic and sesame oil in a non-metallic dish. Add the tofu and cover. Set aside to marinate for at least 2 hours.

Heat the sunflower oil in a wok, add the tofu, reserving the marinade, and stir-fry for 5 minutes. Add the vegetables and noodles and stir-fry for a further 3-4 minutes.

Drizzle over the honey and the remaining marinade and allow to bubble for 1 minutes. Season to taste.

Pile the noodles into four deep bowls, spoon over the tofu and vegetables, scatter over the sesame seeds and serve immediately.

White Chocolate and Raspberry Tiramisu

250g reduced-fat mascarpone
2 egg yolks, plus 1 egg white
50g caster sugar
1 x 284ml pot reduced-fat double cream
100ml semi-skimmed milk
6 tbsp kirsch brandy or amaretto
200g sponge fingers (approx 2 packets or 24 fingers)
500g raspberries
200g good quality white chocolate, roughly chopped
1 tbsp icing sugar

Beat together the marscapone with the egg yolks and the sugar until thick and creamy and the sugar has dissolved. add the cream and beat until thick. In a separate bowl, beat the egg white until stiff, then gently fold it into the mascarpone mixture

Warm the milk and Kirsch and dip the sponge fingers in it until just soft. Then place about 12 moistened fingers in the bottom of a large trifle bowl or serving dish. Cover with a third of the raspberries and half the mascarpone mixture. Sprinkle over half the chopped white chocolate, then place the remaining moistened biscuits on top. Add another third of the raspberries, the remaining white chocolate and the rest of the marscapone. Decorate with the remaining raspberries and chill until ready to serve. Dust the top lightly with icing sugar.

Savoury Texas Muffins

Makes 6

Ingredients
2 cups self-raising flour
1 teaspoon baking powder
1 teaspoon salt
1 small zucchini, grated
1 small carrot, grated
75g shaved mild salami, thinly sliced
1 cup grated cheddar cheese
2 eggs
3/4 cup milk
125g butter, melted

Method
Preheat oven to 200°C. Lightly grease a 6-hole, 3/4-cup capacity (180ml) Texas muffin pan. Line base of each hole with rounds of baking paper.

Sift flour, baking powder and salt into a large bowl. Place zucchini and carrot in a large sheet of paper towel. Squeeze out excess moisture. Add vegetables, salami and 1/2 cup cheese to flour. Stir to combine.

Whisk eggs, milk and butter in a jug. Add to dry ingredients. Using a large metal spoon, stir until just combined. Two-thirds fill muffin holes with mixture. Sprinkle with remaining cheese. Bake for 20 to 25 minutes or until a skewer inserted into the centre comes out clean. Stand for 5 minutes in pan. Turn onto a wire rack to cool.

Notes & tips
To freeze: Wrap each muffin in plastic wrap or store in a snap-lock bag. Freeze for up to 3 months. Remove from freezer in the morning. Place frozen muffin in lunch box. Muffin will be thawed by lunchtime.

Pizza Scrolls

Makes 12

Ingredients
2 rashers bacon, trimmed, finely chopped
1 1/2 cups self-raising flour
30g butter, chopped
1/2 cup milk
2 tablespoons pizza sauce
1 cup grated cheese

Method
Preheat oven to 200°C. Line a baking tray with baking paper.
Heat a frying pan over medium heat. Add bacon. Cook for 3 minutes, or until golden. Set aside on paper towels.

Sift flour into a bowl. Add butter. Rub butter into flour until mixture resembles breadcrumbs. Make a well in the centre. Add milk. Mix with a flat-bladed knife until mixture forms a soft dough. Turn onto a lightly floured surface. Knead until smooth.

Roll out to a 30cm x 23cm rectangle. Spread pizza sauce over dough, leaving a 1cm strip along 1 long side. Sprinkle bacon and cheese over sauce. Roll up like a Swiss roll. Cut into 12 rounds, taking care not to squash roll.

Lay scrolls flat onto prepared baking tray, about 3cm apart. Bake for 15 minutes, or until golden brown. Cool completely on a wire rack.

Scrolls can be frozen for up to 3 months. Take one out the night before and pack into the lunch box.

Lemon Meringue Pie

Makes one 10-inch (25 cm) pie

For the Crust:

3/4 cup (180 mL) cold butter; cut into ½-inch (1.2 cm) pieces

2 cups (475 mL) all-purpose flour

1/4 cup (60 mL) granulated sugar

1/4 tsp (1.2 mL) salt

1/3 cup (80 mL) ice water

For the Filling:

2 cups (475 mL) water

1 cup (240 mL) granulated sugar

1/2 cup (120 mL) cornstarch

5 egg yolks, beaten

1/4 cup (60 mL) butter

3/4 cup (180 mL) fresh lemon juice

1 tbsp (15 mL) lemon zest

1 tsp (5 mL) vanilla extract

For the Meringue:

5 egg whites, room temperature

1/2 tsp (2.5 mL) cream of tartar

1/4 tsp (1.2 mL) salt

1/2 tsp (2.5 mL) vanilla extract

3/4 cup (180 mL) granulated sugar

To Make the Crust:

Make sure all ingredients are as cold as possible. Using a food processor or pastry cutter and a large bowl, combine the butter, flour, sugar and salt. Process or cut in until the mixture resembles coarse meal and begins to clump together. Sprinkle with water, let rest 30 seconds and then either process very briefly or cut in with about 15 strokes of the pastry cutter, just until the dough begins to stick together and come away from the sides of the bowl.

Turn onto a lightly floured work surface and press together to form a disk. Wrap in plastic and chill for at least 20 minutes.Allow the dough to warm slightly to room temperature if it is too hard to roll. On a lightly floured board (or countertop) roll the disk to a thickness of 1/8 inch (.3 cm). Cut a circle about 2 inches (5 cm) larger than the pie plate and transfer the pastry into the plate by folding it in half or by rolling it onto the rolling pin. Turn the pastry under, leaving an edge that hangs over the plate about 1/2 inch (1.2 cm). Flute decoratively. Chill for 30 minutes.

Preheat oven to 350ºF (180ºC). Line the crust with foil and fill with metal pie weights or dried beans. Bake for 20 to 25 minutes. Carefully remove the foil and continue baking for 10 to 15 minutes, until golden. Cool completely before filling.

To Make the Filling:

Bring the water to a boil in a large, heavy saucepan. Remove from the heat and let rest 5 minutes. Whisk the sugar and cornstarch together. Add the mixture gradually to the hot water, whisking until completely incorporated. Return to the heat and cook over medium heat, whisking constantly until the mixture comes to a boil. The mixture will be very thick.

Add about 1 cup (240 mL) of the hot mixture to the beaten egg yolks, whisking until smooth. Whisking vigorously, add the warmed yolks to the pot and continue cooking, stirring constantly, until mixture comes to a boil. Remove from the heat and stir in butter until incorporated. Add the lemon juice, zest and vanilla, stirring until combined. Pour into the prepared crust. Cover with plastic wrap to prevent a skin from forming on the surface, and cool to room temperature.

To Make the Meringue:

Preheat the oven to 375ºF (190ºC). Using an electric mixer beat the egg whites with the cream of tartar, salt and vanilla extract until soft peaks form. Add the sugar gradually, beating until it forms stiff, glossy peaks. Pile onto the cooled pie, bringing the meringue all the way over to the edge of the crust to seal it completely. Bake for 15 to 20 minutes, or until golden. Cool on a rack. Serve within 6 hours to avoid a soggy crust.

Mint Chocolate Cupcakes

Ingredients

3 cups flour

2/3 cups Hershey's Special Dark cocoa powder

2 teaspoons baking soda

2 cups sugar

1 teaspoon salt

2 cups cold water

1/2 cup plus 2 tablespoons vegetable oil

2 teaspoons vanilla extract

1 teaspoon mint extract

2 tablespoons white vinegar

Directions

Preheat oven to 350F. Sift together flour, cocoa, baking soda, sugar and salt together.In a separate bowl whisk together the water, vegetable oil, vanilla extract, mint extract and vinegar.In a large mixing bowl, combine 1/3 of the dry ingredients with 1/2 of the wet ingredients. After the mixture is thoroughly combined, add half of the remaining dry ingredients with the remaining wet ingredients. Combine thoroughly. Lastly add in the remaining dry ingredients.

Once the mixture is thoroughly combined, continue to mix for another 2-3 minutes. Pour into cupcake liners or for a full cake pour into a 9x13 cake pan prepared with baking spray. Tap the pan against the counter to break any air bubbles that exist. Bake for 20 minutes (cupcakes) or 25-30 minutes (cake) or until a cake tester inserted into the center comes out clean. Cool in pan for 5 minutes before turning out onto wire rack to cool completely.

Top with buttercream frosting and enjoy!

5-veg lasagne

4 tbsp olive oil
1 large aubergine, cut into small cubes
350g mushrooms, chopped
4 roasted red peppers, chopped
700g jar passata with onions and garlic
8-10 lasagne sheets
400g frozen spinach, defrosted
250g tub of ricotta
25g grated parmesan
25g pine nuts

Heat oven to 180. Heat 2 tbsp oil and fry aubergine for 5 mins until softened, then tip into a bowl. Fry the mushrooms in the remaining oil for a few mins until brown, then mix with the aubergine and peppers. Spoon half the vegies into a 20 x 30 baking dish. Spoon over half the passata, then arrange a layer of lasagne sheets on top.

Spread the rest of the veg over the pasta, cover with passata and another layer of pasta. Drain any excess liquid from the spinach and mix together with the ricotta and half the parmesan. Spoon over the top of the pasta, then sprinkle with the remaining parmesan and pine nuts. Cover with foil and bake 20mins, then uncover and bake another 10 mins until browned. Serve with a crisp green salad.

Malteser biscuits

Makes 55

Ingredients
250g butter, softened
1/3 cup white sugar
1/3 cup brown sugar, firmly packed
1/2 cup condensed milk
2 teaspoons vanilla
165g packet Maltesers, roughly chopped
2 cups self-raising flour, sifted
1/2 cup plain flour, sifted

Method
Preheat oven to 180°C. Line 4 baking trays with baking paper.
Beat butter and sugars in a large bowl with an electric mixer until pale. Add condensed milk and vanilla and beat for a further 1 minute.
Add Maltesers and flours. Stir with a large metal spoon until well-combined. Roll mixture into small walnut-sized balls. Place onto prepared baking trays, allowing room for biscuits to spread.
Gently press biscuits with a fork to flatten slightly. Bake, 2 trays at a time, for 12 to 15 minutes, swapping trays halfway through. Stand for 5 minutes before transferring to a wire rack to cool.

Notes & tips
Variation: Replace Maltesers with chocolate-coated honeycomb, such as Violet Crumble squares, roughly chopped.

Hint: Store your biscuits in an airtight container lined with foil and they will last for up to five days.

Ham, zucchini and carrot fritter

Ingredients (serves 4)
250g packet 90-second brown rice
1/2 cup self-raising flour
2 eggs, lightly beaten
1/2 cup reduced-fat milk
1 cup (165g) chopped leg ham
1 large carrot, peeled, grated
1 large zucchini, grated
4 green onions, thinly sliced
1/2 cup grated extra-light tasty cheese
olive oil cooking spray
1/2 cup reduced-fat tzatziki dip
30g baby rocket

Method
Cook rice following packet directions. Sift flour into a large bowl. Season with salt and pepper. Lightly whisk eggs and milk in a jug. Add to flour, stirring until smooth. Add rice, ham, carrot, zucchini, green onions and cheese. Stir to combine.
Spray a 22cm (base) non-stick frying pan with oil. Heat over medium heat. Pour rice mixture into pan. Smooth surface. Cook for 8 to 10 minutes or until mixture begins to set and edges start to brown. Remove from heat.

Preheat grill on medium heat. Place fritter, still in pan, under grill. Cook for 5 minutes or until light golden and set in centre. Use a spatula to loosen edges. Stand fritter in pan for 3 to 4 minutes before sliding onto a board. Cut into wedges.

Arrange fritter on plates. Top with tzatziki and rocket and season with pepper. Serve.

Toblerone Self Saucing Pudding

Serves 8.
INGREDIENTS
PUDDING
1 1/4 cup plain flour
1 tsp baking powder
1/4 cup cocoa
1 2/3 cup icing sugar
1/2 cup ground hazelnuts
70g Toblerone chocolate, chopped (I whizzed it up in the food processor)
2 tablespoons melted unsalted butter
1 egg
3/4 cup milk
1 tsp vanilla extract

SAUCE1 cup brown sugar
1 1/4 cups cocoa
2 cups boiling water

METHOD
Preheat oven to 180 degrees & grease a 30cm shallow baking dishFor the pudding, sift together flour, baking powder & cocoa.Add sugar, ground hazelnuts & chocolate.In a seperate bowl beat egg, butter, milk & vanilla.Stir egg mixture into flour mixture & mix thoroughly.Pour mixture into prepared dishFor the sauce, mix together sugar & cocoa & sprinkly over pudding mix. Carefully poor boiling water over the top. Bake for around 35 minutes or until firm to the touch.Serve hot with cream (or custard or ice cream)

Chicken & Leek Casserole

500g chicken fillets
50g butter
1-2 leek,
sliced 2 cloves crushed garlic
¼ cup dry white wine
½ cup cream
440g can creamy potato and leek soup
2 teaspoons chicken stock powder
2 tablespoons chopped parsley
Whatever vegies you like (I usually just fry up some mushrooms first and sometimes capsicum and onion)
1 tablespoon grain mustard

Cut chicken into thin strips. Combine chicken, Butter, Leek and garlic in a large casserole dish. Cover, cook on high (700 watt microwave) for 15 minutes, stirring every 5 minutes. Stir in wine, undiluted soup, cream, mushrooms, mustard and stock powder.

Then, I just let it sit for a while and warm it up in the oven when I'm ready to eat it!

Cook some couscous and pan fry some mushrooms, capsicum, zucchini and onion (chop it into small pieces). Add some salt n pepper, lemon juice, coriander and fresh parsley. Yum!