Appetisers

Chilli Dip

Ingredients

1 jar of capsicum, drained

3 chillies

1 bunch coriander stalks

1 clove garlic

zest and juice of 1 lime

leaves of 1 bunch coriander

½ cup oil

Method

Place ingredients except oil and coriander leaves in a blender and blend until fairly smooth. Add oil and coriander leaves and give a short burst again in the blender.

Tasty Potato Cakes

Ingredients

3 eggs

125ml milk

2 tablespoons olive oil

2 spring onions, chopped

2 teaspoons lemon juice

60g powdered potato

40g plain flour

½ teaspoon baking powder

Method

Combine ingredients in a bowl. Heat a greased flat pan. Place tablespoonfuls of mixture onto the pan and flatten to desired thickness with the back of a spatula. Cook until golden brown.

Cheese and Spinach Pizza

Ingredients

Crust

3 cupsbread flour

1 tablespoon powdered milk

1 teaspoons salt

2 teaspoons sugar

¾ cup lukewarm water

2 tablespoons olive oil

2 teaspoons dry

Topping

1 ½ cups ricotta cheese

1 ½ cups shredded mozzarella

2 tablespoons olive oil or garlic oil, plus extra for brushing.

1 bunch baby spinach

pinch of salt

1 cup crumbled feta cheese, optional

Method

Mix all of the crust ingredients either by hand or using an electric mixer fitted with a dough hook. Knead for 6 minutes, place the dough in a lightly greased bowl, cover and allow to sit for 30 minutes or more.

Preheat the oven to 220C. Grease two 20cm  pizza pans with olive oil.

Divide the dough in half, and press each piece into each of the pans.

Chop spinach and microwave for a few seconds or until spinach starts to wilt. Mix the ricotta and shredded cheese. Set aside.

Heat 2 tablespoons of the garlic oil in a large skillet set over high heat. Add the spinach and sprinkle with salt.

Bake the crusts for 10 minutes, then remove them from the oven. Brush them lightly with olive oil or garlic oil. Spread the ricotta topping evenly over the crusts.

Sprinkle on the feta, then divide the spinach evenly between the two pizzas. Return the pizzas to the oven, and bake them until the the crust is crisp and the feta is a bit browned, about 10 to 12 minutes. Serve warm.

Potato Chicken Balls

Ingredients
2 cups stiff mashed potatoes

2 cups finely shredded chicken

1 cup  shredded cheddar cheese

?  cup mayonnaise

1 egg, beaten

1 teaspoon mustard

¼ teaspoon pepper

2 or 3 tablespoons flour

Method
Combine potatoes, chicken, cheese, mayonnaise, egg, mustard and pepper, and mix well. Add flour slowly and adjust quantity to make mixture stiff. Form balls about 2.5cm and roll in breadcrumbs.
Bake at 180C for 30 to 40 minutes, serve hot.

We haven’t tried it but imagine chicken balls could also be deep fried.

Fried Wontons

Make your own Wonton Wrappers or use ready made ones.

Ingredients

50 wonton wrappers (approximately)

500g minced pork

1 cup spinach, finely chopped

30g dried mushrooms, soaked in hot water and chopped finely

1 tablespoon sherry

salt and pepper

oil for deep frying

Method 

If you are making your own wrappers, cut squares about 8cm.

Combine ingredients and mix well. Place a teaspoon of mixture into the centre of each wrapper. Gently gather edges and press together at the top.

Fry wontons in hot oil until golden brown

Sweet and Sour Sauce 

370g jar chinese pickled vegetables

1 cup water

1 tablespoon tomato sauce

1 tablespoon tomato paste

1 teaspoon sugar

2 teaspoons brown vinegar

2 teaspoons cornflour

¼ cup water

extra salt

Method

Drain pickles and reserve half the liquid. Place reserved liquid, water, tomato sauce, tomato paste, sugar, vinegar, half the vegetables in a saucepan and stir until sauce boils. Reduce and heat and simmer for 5 minutes.

Strain sauce, discard vegetables. Return sauce to pan. Add cornflour, extra water, and salt. Stir until sauce boils and thickens.

Finely shred remaining pickles. Place pork on serving plate. Spoon over prepared sauce. Top with finely shredded pickles.

Cold Cucumber Soup

Ingredients

3 ½ cups plain yogurt

¾ cup sour cream

3 cloves garlic, crushed

6-8 small cucumbers, peeled and finely chopped

¼ cup cold water

salt to taste

¼ cup fresh dill, finely chopped

¼ cup fresh mint, finely chopped (optional)

For the topping
Crushed walnuts or lightly toasted pine nuts; drizzle of olive oil

Method
Mix all the ingredients together, and chill in refrigerator for several hours. Top with nuts and olive oil before serving.

For a smoother consistency: Mix all the ingredients in a blender.
For a thicker consistency: reduce or omit the cold water.

Chicken Stuffed Bundles

Ingredients

½ cup chopped cooked chicken

1 tablespoon chopped celery

¼ teaspoon diced onion

¼ teaspoon dried parsley flakes

Gravy

1 can chicken broth

1 can condensed chicken and mushroom soup undiluted

¼ teaspoon dried minced onion

Dough 

1 cup flour

1 tablespoon baking powder

1 teaspoon sugar

½ teaspoon salt

1 tablespoon cornflour in ¼ cup water

Method

Combine first four ingredients and set aside. In a large saucepan combine gravy ingredients and mix well. Warm over low heat. In a bowl combine the first four dough ingredients and mix well. Cut in shortening until mixture is crumbly. Stir in water and knead gently. Roll dough to 1/8 inch thickness and cut into squares. Place heaped tablespoons of chicken mixture in centre of each square. Fold dough over and press edges together firmly to seal. Drop bundles gently into simmering gravy. Cover and cook over medium heat for approx 15 – 20 minutes. Serve with Salad

Mustard Pickles

Ingredients

1 cauliflower

1 red capsicum

4 onions

1 litre of malt vinegar

1 cup of brown sugar

1 dessertspoon of turmeric

1 dessertspoon of mustard powder

1 dessertspoon of curry powder

1 teaspoon of ginger

½ cup of plain flour

Method

Chop vegetables into small pieces, place in a cooking pot. Add vinegar and sugar and bring to the boil. Mix all the dry ingredients with a little vinegar to make a paste.

Once the pot is boiling add the paste and cook for 10 minutes until mixture thickens. Pour into hot sterilised jars and seal

Lamb and Feta Terrine with Mint Relish

Ingredients

1 kg lamb, cut into chunks

1 sprig rosemary

4 cloves garlic

1 teaspoon peppercorns

1½ cups water

1 cup white wine

250g feta cheese

250g cream cheese

2 tablespoons tarragon chopped roughly

2 tablespoons celery leaves white chopped roughly

1½ cups water extra

1 onion

1 cup white wine vinegar

Method

Place the lamb into a casserole dish with whole peeled garlic cloves, peppercorns, rosemary, celery leaves, water and white wine. Cover and bake at 160C for 1 hour.

Combine onion, extra water, tarragon, and vinegar, and simmer until thick. Allow to cool to room temperature.

Line terrine mould with several layers of cling wrap ensuring that the lining is smooth and overhangs the edges by a few cm.

Separate the lamb from the liquid, reduce the liquid by half. Dice the feta into 2cm blocks and combine with the cream cheese.

Place a layer of meat and juice into the bottom of the terrine mould. Then follow with cheese. Repeat until all ingredients are used. Fold the over hanging cling film over the top of the filling and press the filling down firmly. Allow this to set in the fridge for several hours.

To serve, turn out the terrine and slice into required slices.

Serve with a spoon of mint jelly.

Blintzers

also known as Waffles, Flapjacks, Pancakes, Blintzers, Crepes, and Frybread. Makes a great entree, or use a sweet filling and serve with ice cream for dessert

Ingredients

2 eggs

1 cup plain flour

1 large cup water

Fillings

500g cream cheese

1 egg

cinnamon and sugar – all blended

or

minced beef

fried onion

seasoning – all blended

Method

Make crepes by mixing together eggs, water and flour. Pour mixture into a pan so that the surface is covered and cook in butter or oil on one side of each crepe. Place some filling in the middle of each crepe and fold up envelope style. Fry both sides in hot oil or butter.

Fried Rice – Oven Baked

This is the best tasting fried rice you will find. It is easy to prepare and tastes as good as any fried rice done in a wok. It can be made a day ahead and microwaved to serve. It is a great time saver.

Ingredients

2 cups cooked rice. Make sure rice is dry.

1 onion, cooked and finely chopped

8 slices bacon, cooked and chopped

1 500g packet of Peas, Corn, and Capsicum mix, cooked and drained

2 teaspoons curry powder

Method

Place rice in a large bowl. Add onion, bacon, and vegetable mix, stir with a fork until well combined. Sprinkle curry powder over top and stir to mix through.

Transfer to 2 baking trays so that mixture is about 3cm thick. Lightly sprinkle each tray with olive oil and mix through with a fork.

Cover with silver foil and bake at 200C for 30 minutes. Remove foil and bake a further 15 minutes at 170C.

Prosciutto and Pasta Mould

Ingredients

100g butter

12 slices prosciutto

125g button mushrooms, sliced

1 cup frozen peas

250g packet fettuccine or tagliatelle, cooked, drained, and kept warm

1 cup grated parmesan

Method

Grease sides and base of a 20cm souffle dish with 20g butter. Lay narrower ends of prosciutto in centre of dish. Press well into base and sides. Prosciutto should overhang slightly. Continue with remaining slices until dish is covered.

Melt 40g of butter in a frying pan. Saute mushrooms for 3 to 5 minutes, add peas and cook for a further minute.

Combine pasta with remaining butter and parmesan and toss well. Add mushroom and pea mixture and blend well.

Pour mixture into souffle dish. Fold ends of prosciutto over top. Bake in a moderate oven for …… Rest for 5 minutes before inverting onto a flat serving platter. Allow mould to settle for 1 minute before removing dish. Cut into wedges to serve.

Curry-flavoured Fondue

Ingredients

1 cup apple juice

1 tablespoon cornflour

250g mature grated cheddar cheese

2 teaspoons lemon juice

1 tablespoon tandoori curry paste

Method

Pour ¼ cup of the apple juice into a small bowl. Add cornflour and stir until mixture is well combined. Pour remaining apple juice into a medium saucepan; add cheese and lemon juice cook slowly over medium heat until mixture becomes smooth and cheese has melted. Add tandoori paste, increase heat, and simmer for 5 minutes. Remove from heat and season with salt and pepper.

Serve with slices of cucumber and semi dried tomatoes, and a small piece of toast.

Cheesy Wonton Rolls

Ingredients

250g cheddar cheese, grated

420g can corn kernels

2 green shallots, chopped

2 small red chillies, chopped

1 clove garlic, crushed

1 small bunch coriander, chopped

2 teaspoon cornflour

1 tablespoon cold water

1 packet wonton wrappers

sweet chilli sauce to serve

Method

Combine cheese, corn, shallots, chilli, garlic, and coriander in a bowl. Mix well until combined. Mix cornflour and water in a small bowl to form a paste. Place a teaspoon of cheese and corn mixture along one edge of a wonton wrapper, brush edges with cornflour mixture, and roll up to form a spring roll. Repeat with remaining wontons.

Deep fry until golden brown. Serve with chilli sauce.

Seafood Skewers

Ingredients

500g firm fish, cubed

500g uncooked prawns

¼ cup lemon juice

2 tablespoons extra virgin olive oil

1 tablespoon chopped fresh dill

2 cloves garlic, crushed

½ teaspoon paprika

¼ teaspoon tabasco sauce

400g can pineapple pieces

1 red capsicum, seeded and cut into chunks

1 green capsicum, seeded and cut into chunks

8 cherry tomatoes

Method

Place fish in a bowl with prawns. Whisk together juice, oil, dill, garlic, paprika, and tabasco. Pour over fish, coating well. Marinate for at least 15 minutes.

Soak 8 skewers in warm water for 20 minutes. Thread prawns and pieces of fish onto skewers alternately with pineapple, capsicum, and tomato.

Cook on a hot plate or grill for 5 to 10 minutes, basting and turning regularly. Serve with a salad.

Quick Sushi

Ingredients

1 cup koshihikari (short grained rice available in supermarkets – or use any short grained rice)

1 cup water

2 tablespoons rice wine vinegar

1 tablespoon sugar

4 butter lemon leaves

4 slices smoked salmon

1 bunch asparagus, trimmed and blanched

½ avocado flesh, sliced

Method

Boil rice in water for 10 to 15 minutes until rice is cooked. Allow to cool, fluff with a fork and mix through vinegar and sugar.

Spread each leaf with rice, and top with a piece of salmon and 2 or 3 pieces of asparagus and avocado. Roll up tucking ends in to form a parcel. Secure with a toothpick. Refrigerate. Serve with soy sauce and wasabi.

Smoked Fish and Ginger Pate

Ingredients

1 kg smoked fish fillets

250g unsalted butter, softened

1 teaspoon grated fresh ginger

pinch of cayenne pepper

2 tablespoons cream

Method

Line a 8cmx 26cm loaf pan with foil. Poach fish until tender and allow to cool. Blend fish, butter, ginger, pepper, and cream until well combined. Press mixture firmly into prepared pan, smooth top, cover, and refrigerate overnight or until firm. Turn pate out and cut into slices. Serve on individual plates with lettuce leaves and a slice of tomato. Add a triangle of toasted rye bread.

Caramelised Onion and Blue Cheese Quiche

Ingredients

2 cups plain flour

60g butter, cubed

1 egg yolk

2 to 3 tablespoons lemon juice

Filling

2 onions

125g tasty cheese, cut into chunks

3 eggs

½ cup cream or milk

2 tablespoons extra virgin olive oil

30g butter

2 red capsicums, cooked and sliced

60g blue cheese, crumbled

¼ cup parsley leaves

Method

Process flour and butter with a food processor or electric mixer. Add yolk slowly, then add juice until dough begins to come together. Wrap in plastic unand refrigerate.

Slice onions, and grate cheese. Add eggs and cream, and mix together.

Roll pastry on floured surface, ease into a 20cm quiche tin. Trim edges and refrigerate for 15 minutes.

Heat oil and butter in a frying pan, sautee onions until brown. Spread onions over pastry top with capsicum, cheese, and egg mixture. Chop parsley and sprinkle over top.

Place on baking tray and bake at 180C for 25 to 30 minutes or until firm.

Chorizo Risotto

Ingredients

1 cup chicken stock

¼ cup (60ml) olive oil

1 medium onion, chopped

2 cloves garlic, crushed

2 cups arborio rice

½ cup white wine

¼ cup lemon juice

1 tablespoon grated lemon rind

1 cup finely grated parmesan

¼ cup grated parmesan, extra

2 chorizo sliced

½ cup parsley leaves

Method

Heat the stock in a large saucepan over medium heat. In another saucepan, heat 1 tablespoon olive oil over medium heat, add onion and garlic and cook for 5 minutes or until softened. Add the rice and wine and cook for 2 or 3 minutes or until rice is absorbed. Gradually add the hot stock a cup at a time stirring continuously for 25 to 30 minutes or until stock is absorbed and the rice is tender.

Add the lemon juice, lemon rind, and parmesan, and stir to combine. Heat remaining oil in a large non-stick frying pan over high heat. Add chorizo and parsley in batches and cook until crisp. Top the risotto with the chorizo, parsley, and extra parmesan to serve.

Seafood and Chicken Rice

Ingredients

300g small mussels

1 tablespoon oil

1 chicken breast, chopped

2 tablespoons oil, extra

1 medium onion, chopped

1 clove garlic, crushed

1 small red pepper, chopped

2 rashers bacon, chopped

½ cup frozen peas

2 ½ cups water

½ chicken stock cube

400g cooked prawns, shelled

Method

Scrub mussels, remove beards, cook in a large saucepan for about 4 minutes or until shells open. Remove and discard 1 shell from each mussel. Heat oil in wok or large frypan. Add chicken, stir-fry over medium heat until lightly browned and tender. Remove from wok.

Heat extra oil in wok, add onions, bacon, garlic, peppers, and peas. Stir-fry for about 3 minutes or until onion is soft. Add water and stock cube and bring to the boil. Gradually add rice. Reduce heat, cover, and cook over low heat for about 20 minutes or until rice is tender and liquid is absorbed. Add mussels, chicken and prawns to pan, stir gently over medium heat until chicken and seafood are heated through.

Marinated Red Peppers

Ingredients

6 large red peppers

4 cloves garlic, crushed

3 tablespoons chopped fresh oregano

1½ cups extra virgin olive oil

avocado slices to serve

Method

Cut peppers into quarters lengthways. Place skin side up under a grill and cook until skin blisters and begins to peel. Wrap peppers in a clean cloth and stand for 5 minutes. Peel away skin and cut into strips. Place peppers in a large bowl with garlic and oregano, add oil, and refrigerate overnight. Serve with crusty bread and avocado slices.

Cheese Platter with Figs and Raisin Toast

Ingredients

600g Brie cheese

600g blue cheese

2 tablespoons balsamic vinegar

¼ cup extra virgin olive oil

1 bunch watercress

2 bunches rocket

10 medium fresh figs, halved

1 loaf raising bread, toasted

Method

Cut each cheese into 20 portions (30g each) combine vinegar and oil in a bowl. Toss watercress and rocket leaves in vinegar and oil mixture. Serve cheese with figs, raisins, toast and salad.

Curried Vegetable Parcels

Ingredients

1 small piece of broccoli, chopped

1 medium carrot

1 medium zucchini, chopped

15g butter

1 medium onion, chopped

1 clove garlic, crushed

1 teaspoon curry powder

1 teaspoon plain flour

1/3 cup coconut cream

¼ cup water

1 tablespoons raisins

8 sheets filo pastry

30g butter, extra

Hollandaise Sauce Ingredients

¼ cup white vinegar

2 fresh parsley stems

2 egg yolks

125g butter

1 tablespoon coriander

Hollandaise Sauce Method

Combine vinegar, parsley, and bat leaf in a small saucepan. Bring to the boil and simmer until liquid is reduced to about 2 tablespoons. Strain, reserve liquid, and cool to room temperature.

Combine egg yolk and vinegar mixture in a small bowl over simmering water, whisk until thick. Stir in coriander.

Method

Boil or steam broccoli, carrot, and zucchini until tender, then drain. Heat butter in a small saucepan, add onion, and garlic. Stir over a medium heat for about 2 minutes. Add curry powder and flour, and stir over medium heat for about 1 minute. Remove from heat and stir in coconut milk and water, return to medium heat and stir for 3 minutes until mixture boils and thickens. Stir in vegetables and raisins; allow to cool to room temperature.

Brush 1 sheet of pastry with a little extra butter, place another sheet on top and brush with a little more butter. Fold in half. Place about 3 level tablespoons of vegetable mixture onto pastry. Tuck end in and roll up pastry. Repeat with remaining pastry and vegetable.

Place vegetable rolls on a greased oven tray. Bake in a moderate oven for about 25 minutes or until lightly browned. Spoon hollandaise sauce evenly over parcels. Grill for about 2 minutes or until lightly browned.

Vegetable Spring Rolls

Ingredients

oil or cooking spray

1 small onion, finely chopped

2 cloves garlic, crushed

½ chinese cabbage, shredded

2 medium carrots, grated

1 large zucchini, grated

1 cup bean sprouts

1 tablespoon soy sauce

300g spring roll wrappers, thawed

sweet and sour sauce to serve

Method

Preheat oven to 220, 180C fan forced

Line 2 large baking trays with baking paper. Spray a large frying pan with oil. Heat over medium-high heat. Add onion and garlic and cook for 3 minutes or until fragrant. Cook stirring for 5 minutes or until cabbage has wilted. Remove from heat and stir in bean sprouts and soy sauce.

Place 1 wrapper on a flat surface with one corner facing you. Place 2 tablespoons of mixture along centre of wrapper. Fold corner over filling, fold sides, and roll up tightly to enclose. Brush remaining corner with water, press to seal, and place seam side down on prepared baking tray. Repeat with remaining mixture until all used.

Bake for 25 to 30 minutes or until light golden and crisp. Serve with sauce.

Butterflied Basil Prawns

Ingredients

500g uncooked king prawns

basil butter

90g butter

2 teaspoons chopped fresh basil

2 green shallots, chopped

2 small fresh red chillies, finely chopped

1 clove garlic, crushed

Method

Shell prawns leaving tails intact, remove back veins. Cut prawns along back but not right through; flatten prawns gently with with blade of large knife or with hand. Brush prawns with basil butter. Grill until just tender. Brush occasionally with basil butter.

Basil Butter

Melt butter in small saucepan, stir in basil, shallots, chillies, and garlic.

Ricotta Wafers

Ingredients

120g low fat ricotta cheese

2 teaspoons fresh basil

1 teaspoon fresh parsley, chopped

2 teaspoons snipped chives

12 low fat crackers

1 avocado, finely chopped

Method

Combine ricotta, parsley, and chives in a bowl. Spread ricotta mixture onto crackers. Top with combined tomato and avocado.

Prawn, Mango, and Avocado Salad

Ingredients

2 medium avocados

2 medium mangoes, peeled

600g cooked prawns, shelled

100g baby mushrooms, sliced

Ingredients for Dressing

1 teaspoon grated fresh ginger

½ cup oil

2 tablespoons white vinegar

1 ½ teaspoons honey

1 teaspoon seeded mustard

3 teaspoons lemon juice

1 tablespoons chopped chives

1 teaspoon chopped dill

Method for dressing

Crush ginger in a garlic crusher to extract juice. Combine with remaining ingredients in a jar. Shake well.

Method

Cut avocados in half lengthways; remove stone, remove flesh, and reserve shells. Chop avocados roughly. Chop mangoes and prawns into pieces about the same size as the avocados.

Combine avocados, mangoes, prawns, and mushrooms in a large bowl, add dressing and toss lightly. Serve the salad in the avocado shells.

Wheat-Free Gluten-Free Pizza Base

Ingredients for Gluten Free Flour

200g besan flour

200g potato flour

150g arrowroot

100g fine rice flour

Method

Mix the ingredients thoroughly. Tossing in a large plastic bag works well, or if you have an electric mixer, mix on low speed for about 5 minutes.

If you do not plan to use the mixture right away, store in a container that allows some air to enter. Do not store in a sealed plastic container.

Pizza Base Ingredients

500ml warm water

65ml olive oil

2 tablespoons gelatine

2 tablespoons bread improver

2 teaspoons salt

2 teaspoons sugar

2 tablespoons dried yeast

500g of gluten free flour (above)

Method

Grease a pizza tray with olive oil.

Place the liquids in a large bowl. Add the dry ingredients and mix until a dough forms. If you are using an electric mixer, mix for one minute. Allow to sit for 10 to 15 minutes. Beat or knead for another minute, then allow to sit for 15 minutes.

Roll dough into thin circles the size of the pizza tray, and top with your favourite filling.

Bake at 200C (400F) on a middle shelf for 10 to 15 minutes.

Tip If you want to freeze the pizza bases, lay flat on baking paper and seal in a plastic bag.

Lime and Chilli Fish Patties

Ingredients

4 medium potatoes (600g) potatoes, peeled, boiled, and mashed

1 tablespoon McCormick lime and chilli blend

juice of 1 lime, with rind

1 x 450g can tuna, drained and flaked

1 egg

1 small leek washed and diced

1 tablespoon butter

1 cup breadcrumbs

olive oil for frying

Method

Place mashed potatoes in a large mixing bowl and combine with lime and chilli blend, lime, tuna, and egg.

Pan fry the leeks in butter, and toss into the potato mix. Form the mixture into 8 large patties and press into breadcrumbs.

Heal oil, and shallow fry the patties for 5 minutes each side until golden brown.

Serve with asparagus spears and shredded red and green capsicum for decoration.

Hors d’oeuvre Rolls – Chinese Rolls

Chinese style rolls similar to a spring roll. Ideal for parties or snacks, and perfect for a dish in a chinese banquet. Make your own easy sweet and sour sauce using the recipe included.

This recipe makes between 30 and 40 rolls depending on size.

Ingredients

½ cup chinese thin egg noodles, broken into 20cm pieces

2 tablespoons butter or oil

125g minced pork

6 medium mushrooms, finely chopped

6 spring onions, finely chopped

250g deveined shelled shrimp, cooked and finely chopped

1 hard boiled egg, finely chopped

2 tablespoons dry sherry

1 egg, lightly beaten

vegetable oil for frying

a quantity of puff pastry sheets

Method

Cook noodles according to package directions and set aside.

Heat butter or oil in wok, cook pork for about 5 minutes. Add mushrooms and onions and cook for 2 minutes. Remove wok from heat. Add noodles, shrimp, boiled egg, sherry, and mix well.

Cut pastry sheet into 4 squares, or into 9 squares if you want smaller rolls. We prefer larger rolls because they are easier to handle. Spoon teaspoons of filling across the centre of each pastry square. Brush edges lightly with beaten egg. Roll up tightly around filling; pinch edges slightly to seal.

Heat oil in wok and add four to six rolls at a time; cook until golden and crisp, 3 to 5 minutes. Drain on paper towels. Serve with Sweet and Sour Sauce.

These chinese style rolls go well with Spring Rolls and Dim Sims. Make your own wrappers using the Wonton Wrappers recipe. See also Stuffed Mushrooms for a Chinese style dinner.

Sweet and Sour Sauce

1 tablespoon cornflour

1 cup water

½ cup sugar

½ cup white vinegar

¼ cup tomato paste

Combine ingredients in a small saucepan and bring to the boil over low heat. Simmer until sauce thickens

Pork Gow Gees

Ingredients

a quantity of wonton wrappers. Use commercial wonton wrappers or make you own with our wonton recipe here.

250g minced pork

125g green prawns, finely chopped

100g mushrooms, finely chopped

1 small can bamboo shoots, finely chopped

6 shallots, finely chopped

2 teaspoons grated ginger

1 clove garlic, finely chopped

1 tablespoon soy

1 tablespoon sherry

Method

Cut several wonton wrappers at a time.

Place chopped mushrooms in a bowl and pour on boiling water. Allow to sit for 30 minutes then drain. Combine all ingredients in a bowl and mix well.

Place spoonfuls of mixture into the centre of wrappers, dampen edges, and fold to form a half circle.

Drop into hot oil and fry until golden brown. Don’t have oil too hot or gow gees will burn and centres will not be cooked.

Serve as a snack, or serve with spring rolls, stuffed mushrooms, or dim sims as part of a chinese banquet.

Stuffed Mushrooms with Crab Meat

Ingredients for filling

500g

medium sized mushrooms

125g minced pork

125g crab meat

2 spring onions, chopped

½ red capsicum

1 stick celery

¼ cup water chestnuts, finely chopped

1 tablespoon dry sherry

1 tablespoon grated ginger

1 tablespoon soy

1 teaspoon hoi sin sauce

2 teaspoons cornflour

1 egg, beaten

Batter

½ cup cornflour

½ cup plain flour

1 teaspoon baking powder

½ cup milk

salt and pepper

Mix together to form a batter, adjust milk or flour to achieve a coating consistency.

Method for filling

Place pork, crab meat, spring onions, capsicum, celery, water chestnuts, sherry, ginger, soy, hoi sin sauce, beaten egg, and cornflour in a bowl and mix well. Remove mushroom stalks, chop finely, and add to bowl. Pack filling into the cavity of the mushrooms. Coat in batter and fry gently in oil for a few minutes, turning once during frying. Set out on a wire rack to drain.

Serve as a entree or as a dish in a banquet.

Serve with Pork Gow Gees, Spring Rolls, or Dim Sims

Spinach and Cheese Triangles

Ingredients

90g tasty cheese, cubed

1 ½ cups cooked baby spinach, drained thoroughly

1 tablespoon pine nuts

½ cup diced red pepper

ground black pepper

8 sheets filo pastry

Method

Preheat oven to 180C. Line a baking sheet with baking paper.

Combine cheese, spinach, pine nuts, black pepper, and red pepper.

Place two sheets of pastry on top of each other, cut into thirds lengthways.

Place a heaped tablespoon of the mixture at one end of the strip of pastry. Fold over to form a triangle. Make sure pastry is wrapped around the filling. Repeat the procedure making 12 triangles.

Bake for 10 to 15 minutes at 180C until golden brown. Serve with a cheese sauce.

Cherry Slice

Ingredients

Makes 12

1 egg

90g butter

½ cup caster sugar

1 teaspoon vanilla essence

½ cup plain flour, sifted

½ cup SR flour, sifted

dark chocolate topping, drizzle to serve (optional)

Topping

2 cups desiccated coconut

200g red glace cherries, chopped

¾ cup caster sugar

2 tablespoons SR flour extra

Method

Combine all ingredients in a bowl.

Beat butter, sugar, and vanilla together until light and fluffy. Beat in egg, combine flours and fold in.

Grease a 20cm square tin and line with baking paper. Press mixture evenly into tin.

Combine topping ingredients in a bowl and spread evenly over base. Bake at 180C (350F) for 35 to 40 minutes. Allow to cool in the tin. Cut into squares to serve.

Mint Sauce Jelly

Ingredients

½ cup finely chopped mint

1 cup white vinegar

3 tablespoons sugar

½ cup medium or dry sherry

½ cup lime jelly crystals

Method

Simmer sugar and vinegar for 3 minutes, add and dissolve jelly. Add mint and sherry.

Allow to partly cool, and pour into jars with lids and refrigerate.

Important: Stir and shake occasionally until set to prevent mint settling in bottom.

Curry Puff – Karipap

Wikipedia: In Malaysia, this snack is considered a Malaysian version of empanadas. Found in many stores, especially at Indian and Malay food stalls. Another Malay version of this snack is known as epok-epok and teh-teh which is smaller than the curry puff. Other varieties of the epok epok are filled with a half boiled egg instead of chicken. Another alternative is tinned sardines.

Manufacturers have developed a version of the curry puff that can be frozen and later reheated by the consumer. These are suitable for the export market and can be produced in volume for shipment to various regions, such as the Middle East, where there is demand. In addition, new fillings have been experimented with, including tuna and black pepper.

In Indian food stalls in Malaysia, it is quite common to find vegetarian curry puffs with potatoes, carrots and onions as fillings. The Malay curry puffs tend to be sweet-savoury while the Indian curry puffs are usually spicy.

Ingredients

2 tablespoons ghee

1 garlic clove, crushed

1 large onion

1 cup minced chicken

2 tablespoons thai curry powder

1 tablespoon sugar

1 teaspoon salt

1 tablespoon fish sauce

½ teaspoon ground white pepper

1 large potato, cubed and parboiled

2 sheets puff pastry

The Glaze 1 egg yolk, beaten

Method

Heat the ghee in a pan over medium heat. Add garlic and onion and cook until softened. Add chicken and cook through. Add spices, curry powder, sugar, salt, fish sauce, white pepper. Stir in the potatoes until they are coated with the spice mixture

Set aside and allow to cool.

Preheat oven to 220C (425F)

Cut the pastry sheet into 9 squares. Spoon 1 tablespoon of the mixture in the centre of each pastry square. Dampen the edges and fold the edges together to form a triangle. Press the edges with the tines of a fork to create a pattern and also to seal well. Place onto a baking sheet lined with baking paper.

Brush with the egg wash mixture.

Bake for 15 minutes, or until golden brown.

Prawn Cocktail with Ginger Mayo

Ingredients

about half an iceberg lettuce, shredded

½ small lemon

extra lemon

2 tablespoons extra virgin olive oil

30 large cooked fresh prawns

Sauce – combine together

¾ cup mayonnaise

2 tablespoons cream

3 tablespoons tomato sauce (ketchup)

1 tablespoon grated ginger

dash of tabasco sauce

salt

Method

Line serving dishes with lettuce and top with prawns. Add lemon wedges and drizzle with oil. Add sauce to serve

Stuffed Mushrooms with Pancetta

Ingredients

extra virgin olive oil

½ cup pancetta, chopped

1 onion, cut finely

2 spinach leaves, finely chopped

4 tablespoons cream

1 egg

½ cup fetta

6 large mushrooms, 8cm diameter

fresh breadcrumbs

salt and pepper

Method

Heat a large pan and cook onions and pancetta in a little oil until softened. Add spinach and cook for 2 minutes. Transfer to a bowl. Whisk the egg and stir into the pancetta mixture and season with salt and pepper.

Place mushrooms on a baking tray and fill the hollows with the pancetta mixture. Sprinkle with breadcrumbs and drizzle with oil.

Cook for 10 to 15 minutes at 200C (400F)

Dolmades

Ingredients

400g preserved vine leaves

extra vine leaves

¼ cup extra virgin olive oil

1 onion, finely chopped

1 cup short grain rice

3 tablespoons pine nuts

2 tablespoons parsley, chopped

1 tablespoon fresh mint, chopped

1 tablespoon fresh dill, chopped

3 tablespoons currants, soaked in sherry

salt and pepper

2 cups water

plain yoghurt to serve

Method

Remove any stems from preserved vine leaves and rinse leaves in warm water.

Cook onion in a pan with a little olive oil, add pine nuts and rice and cook over medium heat for 2 minutes. Add herbs, currants, salt and pepper, and 1 cup water. Cover and cook for 10 minutes or until water is absorbed.

To form the rolls, place leaves face down and put teaspoons of filling in the centre. Make a parcel shape by folding the ends over the filling and roll to complete the parcel.

Line a saucepan with the extra vine leaves, pack the rolls tightly, and drizzle with olive oil. Lay a wire rack or heavy plate on top of rolls to keep them in place during cooking. Cover, and simmer for 1 hour. Remove from pan and allow to cool completely. Carefully transfer to a serving plate and refrigerate for several hours. Serve with yoghurt.

Pesto

Ingredients

2 cloves garlic

½ teaspoon salt

3 tablespoons pine nuts

3 cups fresh basil leaves

½ cup extra virgin olive oil

½ cup parmesan cheese

Method

Chop garlic, salt, and pine nuts in a blender or food processor until finely chopped. Add basil and olive oil, puree until smooth. Add the cheese and blend just to combine; taste and adjust seasonings.

Serve with pasta.

Chicken Adobo

Ingredients

1 kg chicken pieces

3 to 4 cloves garlic, crushed

¼ cup white vinegar

¼ teaspoon black peppercorns, cracked

1 bay leaf

¼ cup soy

vegetable oil

water to cover

Method

Combine all ingredients in a saucepan. Bring to the boil over medium heat, then reduce heat to low. Cover and simmer for about 30 minutes or until the chicken is very tender. Gently turn the meat occasionally during the course of cooking. Transfer to a serving dish. Serve with steamed basmati rice.

Olive Oil Table Spread

Margaret Chidgey, editor of the journal of the Australian Olive Association

Use this spread as you would normally use butter.

500g butter or margarine

1 ½ cups of light flavoured extra virgin olive oil (Make sure it is fairly light-flavoured oil, otherwise the oil will overwhelm the butter taste)

Method

Beat the butter in a food processor or mixer until softened, then gradually add the olive oil. When it is all completely blended, it will be quite pourable. Pour it into containers and put lids on, then store them in the fridge. The spread will harden when it is cold.

Variations:You can add some milk to make it go a bit further — up to ¼ cup. We make winter and summer blends too. The recipe above is for winter. In summer I use only 1 cup of olive oil, because the spread becomes too soft when it is left out in warm weather.

Olivada – Olive Paste

Olivada is an Italian spread used on bread or as a topping for scrambled eggs or mashed potatoes.

Ingredients

700g pitted black or green olives or a mixture of both

1/3 cup extra virgin olive oil, plus extra for topping

freshly ground pepper to taste

2 large cloves garlic, peeled and minced

Method

Combine the olives and olive oil in a food processor or blender. Start with ¼ cup of the oil and add more as needed to make a thick, slightly chunky paste. Place the paste into a jar. Add pepper to taste.

Cover the puree with a thin layer of olive oil, then cover the container tightly and refrigerate it. It will keep for months. Let the olivata come to room temperature before serving.

Variations: Add herbs to taste: ½ to 1 teaspoons crumbled dried oregano or thyme? or a pinch or two of crumbled dried rosemary or 2 tablespoons chopped fresh basil leaves

Heirloom Tomato Bruschetta

Ingredients

crusty ciabatta or french bread

2 cloves garlic, crushed

2 tablespoons extra virgin olive oil

1 tomato, halved

1 tablespoon extra virgin olive oil

3 cloves minced garlic

1kg peeled, rough chopped tomatoes

1 tablespoon red wine vinegar

½ teaspoon vanilla extract

¼ cup chopped fresh basil

salt and pepper

Method

Cut bread into 1cm slices. Toast until edges are crisp and brown. Remove from heat and roughly rub with garlic. Brush or drizzle with oil and rub with open side of tomato. Set aside.

Heat oil in non-stick pan over low heat and cook garlic for 1 minute. Add the tomatoes, vinegar and vanilla. Increase the heat to medium-high and cook for 10-15 minutes. Adjust seasoning with salt and pepper, add the basil, and cook for another minute.

Place topping on each slice and serve warm.

Eggplant Dip – Baba Ghanoush

A great vegan sauce for dipping veggies or pita bread. Serve at room temperature.

Ingredients

2 large eggplants

1 tablespoon tahini

juice of 1 lemon

2 garlic cloves, minced

3 teaspoons chopped parsley

2 teaspoons chopped fresh mint

salt and pepper to taste

2 tablespoons extra virgin olive oil

¼ teaspoon cumin for garnish

Method

Preheat oven to 220C (425F) Score the surface the eggplants with the tines of a fork. Wrap separately in aluminium foil and place on a baking sheet. Bake for about 45 minutes or until soft. Unwrap the eggplants and allow to partly cool. Halve lengthwise and carefully remove the flesh. Discarding the seeds and the skin. Coarsely chop the eggplant flesh and place it in a medium bowl. Add the Tahini, lemon juice, garlic, 2 teaspoons parsley, mint and salt and pepper, mix well. Place the mixture in a serving bowl, drizzle extra virgin olive oil over the top, and sprinkle with the remaining teaspoon of parsley and the cumin. Serve at room temperature.

Salsa

Ingredients

8 cups tomatoes, peeled and chopped

2 ½ cups chopped onion

1 ½ cups chopped green peppers

3 to 5 chopped jalapenos

6 cloves minced garlic

2 teaspoons cumin

2 teaspoons pepper

2 tablespoons salt

¼ cup chopped fresh coriander

¼ cup sugar

¼ cup vinegar

1 cup tomato paste

Method

Mix all ingredients, bring to the boil, simmer for 10 minutes. Pour into hot sterile jars and seal.

Plum Sauce

Ingredients

2 kilos plums

2 cups brown sugar

1 cup white sugar

¾ cup chopped onion

2 tablespoons mustard seed

2 tablespoons chopped jalapeno chillies

1 tablespoon fresh ginger

1 tablespoon salt

1 clove garlic, minced

1 cup cider vinegar

Method

Pit and chop plums, don’t peel. Combine remaining ingredients in a large pot, bring to boil, and reduce heat. Add plums, cook until thick and syrupy, about 1 ½ hours. Spoon hot sauce into heated jars leaving 6mm headspace. Fit an airtight lid or seal.

Cranapple Relish

Ingredients

For each pint of relish:

4 apples

3 cups cranberries (fresh or frozen)

1 cup sugar

1 cup onion, finely chopped

½ cup raisins

2 tablespoons cider vinegar

½ teaspoon cinnamon

½ teaspoon salt

dash hot pepper sauce

Method

Peel and chop apples, and chop cranberries. In heavy saucepan, ?stir together apples, cranberries, 1 ½ cups water, sugar, onion, raisins, vinegar, cinnamon, ?salt, and hot pepper sauce. Bring to a boil over medium-high heat. Reduce heat to medium; simmer, ?stirring occasionally, for 15 minutes or until thickened and no liquid remains. Spoon into hot sterilised jars and seal.

Camp Pie

Ingredients

500g finely minced beef

1 cup bread crumbs

1 teaspoon sage

2 rashers finely chopped bacon

salt and pepper to taste

1 tablespoon gelatine

½ cup water

Method

Heat water and dissolve gelatine. Set aside.

Mix remaining ingredients and press firmly into a lidded pudding basin or meat press. Pour over gelatine mixture. Steam for two hours and allow to cool. Serve cold.

Poached Eggs

Add water to a shallow saucepan to a depth of about 5cm, bring to the boil, and simmer. Add vinegar approximately 1 teaspoon to the litre.

Break eggs into a saucer, and gently slip the egg into the simmering water. Cook until set; approximately 3 to 5 minutes. Lift out with an egg slice and serve with buttered toast.

Another method is to line a small bowl with a piece of plastic wrap. Break the egg into the middle and gather up the edges of the wrap and tie securely with a plastic bag tie so you have a little parcel. Lower the bag into the boiling water and let it go for 3-4 minutes.

Green Chile Sauce – Chile Verde

Recipe By: Robb Walsh

Published in: Tex Mex Cookbook, page 110

Ingredients

4 cups chicken stock

2 cups green chiles roasted, chopped

5 tomatillas, cooked, pureed

2 teaspoons onion, minced

1 teaspoons mexican oregano, dried

1 clove garlic, minced

½ teaspoon salt

¼ teaspoon pepper

2 teaspoons cornstarch

2 tablespoons water, to dissolve the cornstarch

Method

Combine all the ingredients except the cornstarch and water in a large saucepan. Bring to a boil over medium high heat, then reduce the heat and simmer ?for ten minutes. Add the cornstarch and stir well. Cook for 5 to 10 minutes more, until well thickened. Serve over Fritos or as an enchilada sauce.

Makes about 6 cups

Recipe Notes: ?Chile Macho was a seasonal treat at the Old Borundo. It was served only in August and September when the green chiles could be picked. Most chiles were ?allowed to ripen and turn red, then they were dried.

This recipe is used several ways and all are tasty. It’s  just fabulous if you spread tortilla chips onto a sheet pan, scatter the chips with some torn ?chicken meat (cooked) and then top with this sauce then some cheese. Heat until the cheese melts and all is hot. Sit it on the coffee table and get out ?of the way. It’s a great Superbowl treat.

Garlic Prawns

Ingredients

1 kg green king prawns

2 cups olive oil

125g butter

12 cloves garlic

2 small red chillies

1 tablespoon chopped parsley

salt and pepper

Method

Shell prawns and leave tail intact. With a small knife make a slit down the back of each prawn and carefully remove back vein. Wash prawns and pat dry. Place ½ cup of olive oil into 6 individual heatproof dishes. Add 30 butter to each dish. Crush 2 cloves of garlic into each dish.

Remove seeds from chillies, wash and pat dry. Chop finely and divide evenly between dishes. Season with salt and pepper.

Place dishes on oven tray and bake in a moderate oven for 10 to 15 minutes or until butter has melted and oil is very hot. Remove dishes from oven.

Divide prawns between dishes. Return to oven for 8 to 10 minutes or until prawns are cooked. Cooking time depends on prawn size.

Serve immediately with chopped parsley.

Seafood Pancakes

Ingredients

500g small prawns

about 10 canned oysters

125g crab meat

1 cup water

½ cup dry white wine

1 medium onion, peeled and chopped

80g butter

3 tablespoons plain flour

½ cup cream

salt and pepper

4 shallots

30g butter, extra

3 tablespoons chopped parsley

3 tablespoons packaged dry corn crumbs

60g cheddar cheese

Method

Make pancakes from a recipe of your choice

Shell prawns, remove back vein, and reserve shells. Drain oysters, remove sinews. Place reserved prawn shells, water, wine, and onion into saucepan, and bring to the boil. Reduce heat, and simmer uncovered for 5 minutes. Drain and reserve 1 cup of prawn stock.

Heat butter in another saucepan, add flour and stir to combine. Remove from heat and gradually add prawn stock. Add cream, stir to combine, and return to heat. Stir until sauce boils and thickens. Reduce heat and simmer for 3 minutes then remove from heat.

Heat extra butter in a separate pan, add shallots and sauté for 1 minute. Add seafood and stir to combine.

Add seafood mixture to sauce, mix well, and season with salt and pepper.

Spoon filling down the centre of each pancake then roll up. Place on greased oven tray. Sprinkle on combined parsley, corn crumbs, and grated cheese. Bake in hot oven for 5 minutes or until heated through.

Zucchini Mousse with Parmesan Sauce

Ingredients

60g butter

1 clove garlic, crushed

3 small zucchini, chopped

3 shallots, chopped

2 tablespoons plain flour

¾ cup milk

3 teaspoons gelatine

2 tablespoons water

½ cup thickened cream

Parmesan Sauce

¾ cup cream

½ cup grated fresh parmesan

1 egg, lightly beaten.

Method for Parmesan Sauce

Add cream to small saucepan, bring to the boil and stir in cheese. Remove from heat, stir in egg, stir over heat until mixture thickens but do not boil. Serve at room temperature to bring out the flavour.

Method

Lightly oil 6 moulds (½ cup capacity)

Melt butter in medium saucepan, add garlic, zucchini, and shallots, stir over medium heat for about 2 minutes. Remove from heat and gradually stir in milk. Return to heat and bring to the boil and boil for 3 minutes. Until mixture thickens. Blend or process mixture zucchini mixture until smooth. Allow to cool.

Sprinkle gelatine over water in a small bowl. Stand small bowl in a pan of simmering water until gelatine dissolves. Stir into zucchini mixture, spoon mixture into moulds. Cover and refrigerate for several hours or overnight. Turn out and serve with sauce.

Salmon Flowers with Herbed Cream Cheese

Ingredients

1 sheet ready rolled puff pastry

18 slices smoked salmon

18 drained capers

Herbed Cream Cheese

60g packaged cream cheese, softened

300g carton sour cream

1 tablespoon lemon juice

2 teaspoons chopped fresh dill

Method for Herbed Cream Cheese

Beat cream cheese in a small bowl with an electric mixer until soft. Gradually beat in sour cream. Beat until slightly thickened, stir in juice and dill.

Method

Cut pastry into 6 portions each 6cm x 12cm. Place on oven tray. Bake in hot oven for 8 minutes or until golden brown. Cool, and make flowers by gathering the edges of the slices of the smoked salmon together. Place on serving plates, garnish with caper in the centre of each flower. Serve with pastry rectangles and herbed cream cheese.

Jellied Seafood Ring with Wine Glaze

Ingredients

1 bunch fresh asparagus spears

1 medium cooked lobster

1 large fish cutlet (atlantic salmon or jewfish)

2 tablespoons gelatine

¼ cup water

2 cups apple juice, warmed

1 ¾ cups dry white wine

500g cooked king prawns, shelled

fresh dill sprigs

2 tablespoons canned green peppercorns, drained

Method

Boil or steam asparagus until just tender, then drain. Remove lobster flesh from shell, cut flesh into slices. Cut fish into 3 cm pieces and poach in simmering water for about 2 minutes, then drain and allow to cool. Cover and refrigerate for about 30 minutes.

Sprinkle gelatine over water in a medium bowl, stand bowl in a medium pan of simmering water and stir until dissolved. Stir in warmed apple juice and wine. Cool to room temperature, do not allow to set. Pour 1 cup of the jelly wine mixture into a 23cm savarin pan, refrigerate until set. Place asparagus in pan and gently pour in enough wine and jelly mixture to just cover asparagus. Refrigerate until set. Repeat layering and refrigerating with wine mixture, prawns, lobster, fish, dill, and peppercorns. Cut into slices and serve.

Chicken Wings with Orange Wine Glaze

A tasty dish for a meal or a party snack. Ginger, orange, with white wine glaze.

Ingredients

6 chicken wings, rinse well

2 oranges, in segments

2 teaspoons ginger, grated

2 teaspoons light soy sauce

2 teaspoons sugar

½ cup dry white wine

1 tablespoon vegetable oil

1 teaspoon cornflour mixed in 1 teaspoon water

Method

Combine chicken wings with ginger, light soy sauce, sugar, chinese cooking wine in a bowl, combine to mix well and marinate for about 15 minutes. Heat oil in wok and brown chicken wings until golden brown.

Place orange segments in a saucepan, add 1 cup water, bring to a boil over high heat, then turn to medium high heat, add cornflour and simmer until the sauce thickens.

Pour sauce over wings and sprinkle with sesame seeds.

Hummus

A quick and tasty dip for a party or barbecue. Easy to prepare, great taste.

Ingredients

1 can chickpeas, drained

2 cloves garlic, crushed

1 small onion, caramelised

1 tablespoon lemon juice

1 tablespoon tahini

¼ cup olive oil

½ teaspoon salt

½ teaspoon cumin

Method

Blend all ingredients in food processor. Adjust seasonings to taste.

Devilled Eggs

A great party snack that is colourful with great taste and so easy to make. Crab meat, avocado, mayonnaise, all with great flavours.

Ingredients

6 hard boiled eggs, cut in half, and yolks removed

2 tablespoons mayonnaise

2 tablespoons sour cream

½ cup chopped cooked crabmeat

3 tablespoons avocado, diced

1 teaspoon avocado, extra

2 teaspoons chopped onion

2 teaspoons capers, drained

1 teaspoon chopped garlic

1 teaspoon fresh lemon juice

salt and black pepper to taste

paprika for garnish

Method

Mash yolks in a bowl, add the mayonnaise, sour cream, avocado, onion, capers, garlic, and lemon juice. Mix thoroughly. Place the mixture into the hollows of the whites of the eggs, and add the crab meat on top.?Garnish with paprika, salt, black pepper, and a squeeze of lemon juice.

Devilled eggs

A great favourite for parties or snacks. A wonderful combination of blue cheese and chilli peppers.

Ingredients

5 hard boiled eggs, shells removed

1 tablespoon of freshly cut chives

1 tablespoon coriander

2 teaspoons lemon juice

¼ cup mayonnaise

salt and pepper

1 teaspoon onion powder

½ teaspoon of mild chillies

½ teaspoon of blue cheese

Method

Slice eggs in half lengthways. Scoop out the yolks out and place in a bowl. Add the mayonnaise, coriander, lemon juice, chives, chillies, and blue cheese, and mix together until creamy. Fill the eggs with the mixture, add some salt and pepper, and garnish with a sprinkling of coriander.

Serve chilled

Cajun King Prawns with Basmati Rice

This makes an ideal meal or an entree for a dinner. You could be creative and add slices of peach, apricot, or a vegetable like thinly sliced carrots or bok choi.

Ingredients

250g basmati rice

8 large king prawns, peeled

1 tablespoons cajun spice powder

slices of zucchini

1 lemon

Method

Roll king prawns in cajun spice. Boil basmati rice for 10 to 12 minutes. Cook prawns under a hot grill for 1 minute each side, or cook in a hot pan until done.

Serve hot with rice and slices of zucchini and squeeze of lemon juice.

Rice and Mushroom Bean Stroganoff

This dish can be a quick snack or a whole healthy meal. It can be modified easily to suit your own taste. You could use sour cream instead of the yoghurt, or use kidney beans or navy beans instead of cannelloni beans.

Ingredients

1 cup basmati rice

2 tablespoons olive oil

1 onion, sliced thinly

500g mushrooms, sliced

2 teaspoons paprika

¼ cup vegetable stock

400g can cannelloni beans, drained

3 tablespoons plain yoghurt

2 tablespoons parsley, chopped

1 cup broccoli florets

Method

Boil rice for 10 to 12 minutes, or microwave on high for 10 minutes. Adjust these cooking times to suit your own tastes.

Saute mushrooms and onion in oil over medium heat until golden brown. Add paprika and stir through

Add stock, beans, yoghurt and parsley. Stir to prevent sticking. Stir in cooked rice and serve with steamed broccoli.

Salmon Slice Quiche

Ingredients

1 ¼ cups rolled oats

1 ¼ cups grated tasty cheese

50g dairy free margarine

Filling

440g salmon, drained and flaked

340 green asparagus cuts, drained

4 eggs, lightly beaten

½ cup soy milk

1 medium onion, chopped

½ cup grated tasty cheese

½ teaspoon mustard powder

1 tablespoon worcestershire sauce

Combine ingredients in a bowl.

This recipe is free of wheat. Can be made a day ahead

Method

Combine oats and cheese in a bowl, rub in margarine and press evenly over the base and sides of a 22cm pie plate. Bake in a moderate oven for about 5 minutes until the cheese begins to melt and holds the oats together. Allow to cool.

Pour filling into pie crust and bake in a moderate oven for 30 minutes. Reduce heat to moderately slow and bake a further 30 minutes or until set. Allow to cool.

Bubble and Squeak

Ingredients

bacon

butter

any leftover vegetables.

Try it with some leftover chicken

Method

Chop bacon and add to frying pan or wok with a little butter. Chop leftover vegetables roughly and add to the pan with bacon. Cook on a high heat until brown.

Serve with eggs or whatever you choose.

A good addition is leftover mashed potato. It is worth boiling some potatoes if you haven’t any leftover because potato helps to bind the dish together

Prawns with Feta Cheese

Ingredients

500g green king prawns

2 tablespoons lemon juice

6 shallots, chopped

1 tablespoon parsley, chopped

2 cloves garlic, chopped

¼ cup oil

400g tomato paste

60g butter

¼ cup dry white wine

185g feta cheese.

Method

Shell and clean prawns, sprinkle with lemon juice. Heat oil in a large pan, add chopped shallots, garlic, and parsley. Cook for 3 minutes, then stir in undrained tomatoes and tomato paste. Bring sauce to the boil, reduce heat, and simmer uncovered for 15 minutes or until sauce is fairly thick.

Heat butter in pan, add prawns, cook until prawns turn pink. Add prawns to the tomato sauce. Add wine, mix well. Crumble cheese over prawns and sauce.

Asparagus Chicken

Ingredients for chicken

4 chicken breasts

2 rashers bacon, finely chopped

1 medium onion, finely chopped

15g butter

150g asparagus cuts, finely chopped

salt and pepper

1 egg combined with 2 tablespoons milk

packaged bread crumbs

60g butter, extra

2 tablespoons oil

Ingredients for Parsley Butter

125g butter

1 tablespoon chopped parsley

1 tablespoon chopped shallots

salt and pepper

Method for Asparagus Chicken

Carefully cut each breast in half making 8 pieces. Gently pound each piece until a little flat but not thin. Sauté bacon and onion in butter until onion is transparent. Add drained asparagus, salt and pepper, remove from heat and allow to cool.

Cut pocket in each chicken breast and fill with asparagus mixture. Coat chicken breasts lightly with flour. Coat with egg and milk mixture and coat with breadcrumbs.

Heat extra butter in large frying pan. Add chicken and cook until golden brown on both sides and cooked through, about 3 minutes on each side. Serve immediately with parsley butter.

Method for Parsley Butter

Beat butter until smooth and creamy. Add parsley, shallots, and salt and pepper. Beat well.

Spoon mixture into a rough log shape about a quarter the way down a sheet of greaseproof paper. Fold paper over and push against the butter so that the mixture forms a smooth roll. Roll in greaseproof paper and refrigerate until firm. Cut into slices.

Smoked Roe and Pate

Ingredients

250g smoked roe, roughly chopped

250g packaged cream cheese

300ml carton sour cream

3 tablespoons chopped parsley

2 gherkins, finely chopped

salt and pepper

1 tablespoon lemon juice

1 teaspoon french mustard

Method

Carefully remove thin skin from roe. Place cream cheese into bowl; beat until soft and creamy. Add roe, beat until well combined. Add sour cream, parsley, and gherkins, salt and pepper, lemon juice, and mustard. Mix well

Spoon into serving bowl and refrigerate overnight.

Crab and Salmon Pate

Ingredients

60g butter

2 tablespoons plain flour

½ cup milk

½ cup cream

½ cup white wine

salt and pepper

1 teaspoon french mustard

250g can red salmon

220g can crab meat, flaked

3 teaspoons gelatine

¼ cup water

Method

Heat butter in pan, add flour, stir until combined. Remove pan from heat, add milk and cream, stir until combined. Return pan to heat and stir until sauce thickens. Reduce heat and simmer for 2 minutes. Remove pan from heat and gradually stir in wine. Season with salt and pepper. Add mustard and mix well.

Combine gelatine and water, add to sauce mixture. Return pan to heat and stir for 4 minutes. Do not boil.

Place sauce in a blender. Add salmon, undrained, with bones and skin removed. Blend on medium speed for 2 minutes or until very smooth. Add undrained flaked crab meat and mix gently by hand. Do not blend.

Pour into individual bowls and refrigerate for several hours or overnight.

Serve on melba toast with shredded lettuce and carrot.

Bacon and Spinach Slice

Ingredients

1½ sheets ready rolled shortcrust pastry

1 tablespoon oil

1 medium onion, chopped

1 clove garlic, crushed

4 bacon rashers, chopped

250g packet frozen spinach, thawed and drained

2 eggs

250g ricotta cheese

2 tablespoons grated parmesan cheese

½ cup cream

¾ cup evaporated skim milk

1 cup grated tasty cheese

½ teaspoon paprika

Method

Lightly grease a 24cm fluted loose-base flan tin. Join pastry sheets to line base. Line tin and press into sides. Place tin on oven tray, cover with baking paper and load with dried beans or rice. Bake in moderately hot oven for 10 minutes or until lightly browned. Remove paper and beans and cook a further 10 minutes or until lightly browned. Allow to cool.

Heat oil in pan and add onion, garlic, and bacon. Cook stirring until onion is soft. Add spinach and cook until spinach is heated through and liquid has evaporated. Cool slightly.

Beat eggs in bowl, add ricotta, parmesan, cream and milk. Whisk until combined. Spread mixture over prepared pastry case. Pour over egg mixture. Sprinkle with cheese and paprika.

Bake in moderate oven for about 40 minutes or until set. Cut into slice and serve with lettuce and small cherry tomatoes.

Crab and Salmon Pate

Ingredients

60g butter

2 tablespoons plain flour

½ cup milk

½ cup cream

½ cup white wine

salt and pepper

1 teaspoon french mustard

250g can red salmon

220g can crab meat, flaked

3 teaspoons gelatine

¼ cup water

Method

Heat butter in pan, add flour, stir until combined. Remove pan from heat, add milk and cream, stir until combined. Return pan to heat and stir until sauce thickens. Reduce heat and simmer for 2 minutes. Remove pan from heat and gradually stir in wine. Season with salt and pepper. Add mustard and mix well.

Combine gelatine and water, add to sauce mixture. Return pan to heat and stir for 4 minutes. Do not boil.

Place sauce in a blender. Add salmon, undrained, with bones and skin removed. Blend on medium speed for 2 minutes or until very smooth. Add undrained flaked crab meat and mix gently by hand. Do not blend.

Pour into individual bowls and refrigerate for several hours or overnight.

Serve on melba toast with shredded lettuce and carrot.

Pea and Carrot Layered Terrine

You will need 680g cups of fresh peas for this recipe. Can be made 2 days ahead.

Ingredients

700g carrots, chopped

3 eggs, lightly beaten

½ teaspoon ground cumin

½ cup thickened cream

6 large silverbeet leaves

Pea Layer

680g shelled fresh peas

3 eggs, lightly beaten

½ cup thickened cream

Method for Vegetable layer

Boil or microwave carrots until soft, allow to cool. Blend carrot, egg, and cumin until smooth. Beat cream with an electric mixer until soft peaks form. Fold into carrot mixture.

Drop silverbeet into a pan of boiling water, drain and rinse under cold water, drain well.

Line a 11cm x 25cm pyrex loaf dish (6 cup capacity) with two thirds of the leaves, allowing leaves to overhand the edges of the dish. Spoon carrot mixture into prepared dish. Cover with remaining silverbeet.

Gently spoon pea layer over silverbeet. Fold in overhanging spinach leaves to cover.

Place dish in baking dish and add enough boiling water to come halfway up the side of the pyrex dish.

Bake in a moderate oven for about 1 ¾ hours, or until firm. Remove dish from baking dish and allow to cool to room temperature. Cover and refrigerate overnight.

Method for Pea layer

Boil or microwave peas until tender. Allow to cool and process eggs and peas to a paste. Beat cream in a small bowl with an electric mixer until soft peaks form, fold into pea mixture.

Refrigerate, then turn out and slice. Serve on a bed of mixed lettuce leaves.

Salmon Pate

Ingredients

½ cup hot water

1¼ cups gelatine

1 chicken stock cube

220g can red salmon

6 shallots

½ cup mayonnaise

2 teaspoons lemon juice

salt and pepper

½ cup thickened cream

lettuce leaves and slices of radish

Method

Place hot water, gelatine, and crumbled stock cube in a blender. Blend on high for 1 minute. Add undrained salmon, roughly chopped shallots, mayonnaise, lemon juice, salt and pepper, and blend a further 1 minute. Add cream and blend 30 seconds.

Pour salmon mixture into 4 individual lightly oiled dishes. Refrigerate until set. Serve on lettuce and radish base.

Beef Tacos

Ingredients

6 taco shells

400g minced beef

1 onion, chopped

2 cloves garlic, chopped

½ cup water

1 tablespoon flour

1 tablespoon chilli sauce

½ teaspoon paprika

salt

100g grated cheddar

1 cup grated carrot

1 tomato, peeled and chopped

Method

Place all ingredients, except lettuce and cheese, in a large bowl and mix well. Allow to sit for 30 minutes to allow flavours to combine.

Heat a large pan or wok and add a little oil, then cook for about ten minutes or until done.

Warm taco shells in an oven and fill each with cooked mixture.

Sprinkle with grated carrot and cheese. Serve immediately.

Tomato and Chilli Tarts

Ingredients

4 sheets puff pastry

1 tablespoon olive oil

2 red onions cut in slithers

1 red chilli, seeds removed, sliced thinly

2 tablespoons tomato paste

salt and pepper to taste

3 tablespoons pine nuts

Method

Preheat oven to 220C Cut four 12cm circles from pastry sheets.

Heat oil in pan and cook onions on high for 10 minutes. Add chilli and cook a further minute. Add seasoning.

Spread tomato paste onto pastry circles leaving a 1cm border around the edge. This will allow the edges to rise higher than the base. Fill circles with onion mixture and to with pine nuts.

Bake for 12 to 15 minutes

Grilled Zucchini

Ingredients

1 large zucchini

1 tablespoon fresh parsley

1 clove garlic, chopped

Method

Cut zucchini lengthwise and sprinkle other ingredients along surface. Cook under grill until golden brown.

Chilli Mushrooms

Ingredients

15 g mushroom, shitake or porcini

450 g mixed fresh mushrooms, chopped

200 g chinese noodles

2 tablespoons vegetable oil

4 cloves garlic chopped

1 green chilli, remove seeds

2 teaspoons grated ginger

4 spring onions sliced diagonally

¼ cup light soy sauce

2 tablespoons lime juice

Method

Cook chinese noodles and reserve.

Soak dried mushrooms in 100ml of boiling water for 30 minutes and drain, then slice. Reserve liquid.Heat oil in wok, add garlic, chilli, and ginger, and fry for 30 seconds. Add all mushrooms and stir fry for 2 minutes.

Add spring onions, soy sauce, lime juice, reserved liquid from mushrooms, and noodles and stir for 2 minutes.

Pea Soup

Ingredients

250g split peas

250g bacon bones

6 cups water

1 onion

1 stick celery

1 carrot

2 tablespoons parsley

salt and pepper to taste

Method

Soak peas for 8 hours then drain and place in a large pot. Chop all vegetables and add to pot with water. Add bacon bones. Bring to the boil and simmer 2 hours.

Ratatouille Moulds with White Wine Sauce

Mould can be prepared a day ahead and kept covered in a refrigerator.

Ingredients

1 medium eggplant, chopped

salt

2 tablespoons oil

1 medium onion

1 clove garlic, crushed

3 medium zucchini, thinly sliced

1 medium green pepper, chopped

3 tablespoons tomato paste

¼ teaspoon cracked black pepper

White Wine Sauce

½ cup dry white wine

40g butter

1½ tablespoons plain flour

2 vegetable stock cubes in 1 cup water

¼ cup cream

Method for Ratatouille Moulds

Place egg plant on wire rack and sprinkle lightly with salt. Stand for 30 minutes. Rinse thoroughly under cold water and pat dry with absorbent paper.

Heat oil in large frypan, add onion, garlic, and eggplant and stir over medium heat until eggplant is soft. Stir in remaining ingredients and simmer over low heat for about 20 minutes or until most of the liquid has evaporated. Stir occasionally and allow to cool slightly.

Lightly grease 4 moulds of ½ cup capacity. Place strips of greased foil down sides and across base of each to make it easier to turn mould out.

Spoon mixture into moulds, cover, and refrigerate for several hours. Turn onto serving plates, serve cold with sauce.

Method for White Wine Sauce

Place wine in small saucepan and bring to boil. Reduce heat and simmer until wine is reduced to about 2 tablespoons.

melt butter in small saucepan, stir in flour and cook over low heat for 1 minute. Remove from heat and gradually stir in combined stock cube and water, and wine.

stir over hight heat for about 3 minutes until mixture boils and thickens. Stir in cream to serve. Serves 6.

This recipe is part of the dinner party 19th February 2011

Chicken, Ham, Apricot, and Ginger Terrine with Lemon Mayonnaise

Ingredients

2 cups (260g) dried apricots

250g chopped ham

½ cup fresh ginger, finely chopped

500g chicken breast fillets, chopped

250g chicken thigh fillets, chopped

2 medium white onions

2 cloves garlic, crushed

¾ cup cream

2 eggs

1 stick celery, chopped

salt and pepper to taste

½ teaspoon seasoned herbs

2 tablespoons brandy

Method

Grease a log baking dish 26cm x 12cm.

Blend or process chicken fillets, onion, garlic, cream, brandy, and eggs until well combined. Transfer mixture to a large bowl. Stir in ham, celery, apricots, and ginger. Spread evenly into prepared pan and press down firmly. Cove with foil.

Stand dish in another baking pan and add enough water to come about halfway up the sides. Bake in a moderate oven for 1 ¾ hours.

Remove from oven and drain away excess juices. Place a heavy weight on top of the loaf, something like a house brick wrapped in foil. Allow to cool to room temperature, then refrigerate overnight leaving weight in place.

Turn out of dish next day and slice to serve. Serve with lemon mayonnaise.

Lemon mayonnaise

Ingredients

lemon mayonnaise

½ cup egg mayonnaise

1 tablespoon chopped fresh parsley

1 teaspoon grated lemon rind

2 tablespoon lemon juice

½ teaspoon sugar

Method

Combine all ingredients in a small bowl.

Terrine will keep for up to 3 days.

This recipe is part of the dinner party 12^th February 2011

Potted Seafood

Ingredients

500g small shelled prawns

70g can crab meat

4 shallots, finely chopped

1 tablespoon lemon juice

salt and pepper

Method

In a bowl, combine prawns, crab, shallots, lemon juice, and salt and pepper. Pack mixture firmly into 4 individual dishes. Dot 2 teaspoons of butter on top of of prawn mixture in each dish.

Place dishes on oven tray and bake in a moderate oven for 10 minutes. Remove from oven, allow to cool, and refrigerate until set.

Turn out onto individual serving plates. Serve with toast triangles or melba toast.

This recipe is part of the dinner party 5^th February 2011

Easy Sausage Rolls

Ingredients

Commercial puff pastry sheets

250g sausage meat

250g minced steak

powdered onion

powdered garlic

Method

In a bowl, mix both meats together. Lay puff pastry sheet on a flat surface and cut into two. Spread meat mixture along one edge leaving a 1cm space. Sprinkle onion powder and garlic powder to taste. Brush edges with water and roll mixture into pastry.

You can cut pastry sheets into three pieces if you wish and this will make much thinner sausage rolls.

A tip: you can use a pizza wheel to cut the long rolls into smaller pieces and you will not get the drag that you sometimes get with a knife.

Chicken and Corn Pastry Snacks

Ingredients

500g minced chicken

1 large tin creamed corn

1 or 2 sheets puff pastry

1 teaspoon salt

1 teaspoon black pepper

½ teaspoon Worcestershire sauce

1 tablespoon sour cream

1 teaspoon garlic powder

Method

Preheat oven 200 C.

Brown chicken in a bowl, set aside and allow to cool. Add creamed corn.

In a separate bowl, thoroughly mix salt, black pepper, Worcestershire sauce, sour cream and garlic powder. Add chicken mixture. Mix well.

Cut 10cm circles in the pastry. Spoon chicken mixture into centres of circles. Fold circles in half to cover mixture and seal by crimping the edges. Bake for 25 –30 minutes in the centre of the oven until golden.

Serve hot or cold as a snack.

Tomato Rarebit

Ingredients

1 cup tomato soup
¼ teaspoon dry mustard
¼ teaspoon worcestershire sauce
200g grated cheddar
1 egg, beaten
parsley

Method

Heat soup, mustard, and worcestershire sauce in a saucepan. Add cheese, allow to melt. Add egg and cook until thickened. Spread onto small pieces of hot buttered toast.

Indian Samosa

Pastry
1½ cups plain flour
¾ teaspoon Salt
1 tablespoon Ghee or Oil
½ cup Warm water

Method

Sift flour and salt into a bowl. Add oil or ghee and warm water and mix thoroughly, until ingredients are combined. Add a little more water if necessary to combine ingredients. Knead for about 10 minutes or until dough is elastic. Cover with plastic wrap and set aside while preparing filling.

Filling

1 tablespoon ghee or oil
1 clove garlic finely chopped
1 teaspoon ginger chopped
2 medium onions
2 teaspoons curry powder
½ teaspoon salt
1 tablespoon
vinegar or lemon juice
250 g minced steak
½ cup hot water
1 teaspoon garum masala
2 tablespoons mint or coriander
oil for frying

Method

Heat ghee in a saucepan and fry garlic, ginger and half the onion until onion is soft. Add curry powder, salt and vinegar, mix well. Add minced steak and fry over a high heat, stirring constantly until meat changes colour. Turn heat down and add hot water. Cover pan and cook until meat is tender and all the liquid has been absorbed. Towards end of cooking, stir frequently to prevent meat from sticking to base of pan. Sprinkle with garam masala and chopped mint or coriander. Remove from heat and allow to cool. Mix in reserved chopped onion. Take small pieces of dough, shape into balls and on a slightly floured board, roll each one thinly to a circle, the size of a saucer. Cut each circle in half. Put a teaspoon of filling on one side of each half circle and brush edges with water. Fold dough over and press edges together firmly.You will now have a triangular-shaped samosas. When they are all made, heat oil in a deep pan and deep fry a few at a time until golden brown on both sides.

Pizza Dough

Ingredients

1 tablespoons dried active baking yeast
1 cup warm water
315g bread flour
2 tablespoons olive oil
1 teaspoon salt
2 teaspoons caster sugar

Method

Combine yeast and warm water, let stand until for 10 minutes

Combine bread flour, olive oil, salt, sugar and the yeast mixture; stir well. Knead until a stiff dough has formed. Cover and let rise until doubled in volume, about 30 minutes.

Avocado Dip – Guacamole

Ingredients

2 ripe avocados

½ red onion, finely diced

¼ juice of one lemon

1 tomato, cut into quarters, seeds removed and diced small

1/4 cup coriander, roughly chop stem and leaves

1 pickled jalapeno, diced fine (optional)

Method:

Cut avocados in half and remove seed and skin. Dice avocado roughly and then smash. Add all ingredients and stir until well combined.

Avocado Dip

1 packet french onion soup

2 medium avocados, ripe, mashed

2 tablespoons lemon juice

1 tablespoon finely grated onions

185g cream creese

1/4 teaspoon tabasco sauce

Mix together and use as a dip for biscuits, crackers, potato chips etc.

Bacon Dip

Ingredients

1 Packet French Onion Soup

300ml yoghurt or sour cream

100g cooked bacon, finely chopped

Method

Mix together and use as a dip for biscuits, crackers, potato chips etc.

Cucumber Dip

Ingredients

1 Packet French Onion Soup

300ml yoghurt or sour cream

2 tablespoons dill cucumbers, finely chopped

Method

Mix together and use as a dip for biscuits, crackers, potato chips etc.

Olive Dip

Ingredients

1 Packet French Onion Soup

300ml yoghurt or sour cream

2 tablespoons pickled onions

2 tablespoons stuffed olives

Method

Blend together and use as a dip for biscuits, crackers, potato chips etc.

Nut and Chive Dip

Ingredients

1 Packet French Onion Soup

60g salted almonds, chopped in blender

1 tablespoon chives, finely chopped

Method

Mix together and use as a dip for biscuits, crackers, potato chips etc.

Oyster Dip

Ingredients

1 Packet French Onion Soup

can of oysters, drained chopped

For a great bacon taste, use a can of oysters kilpatrick and don’t drain

Method

Mix together and use as a dip for biscuits, crackers, potato chips etc.

Mild Spicy Dip

Ingredients

1 Packet French Onion Soup

1 teaspoon paprika and a dash of cayenne pepper

Method

Mix together and use as a dip for biscuits, crackers, potato chips etc.

Hot Spicy Dip

Ingredients

1 Packet French Onion Soup

¼ teaspoon tabasco sauce, or other strong spice

Method

Mix together and use as a dip for biscuits, crackers, potato chips etc.

Cheese and Onion Dip

Ingredients

1 Packet French Onion Soup

3 tablespoons crumbled gorgonzola, blue vein, or other strong cheese

Method

Mix together and use as a dip for biscuits, crackers, potato chips etc.

Curry Dip

Ingredients

1 Packet French Onion Soup

2 teaspoons curry powder

Method

Mix together and use as a dip for biscuits, crackers, potatoe chips etc.

Onion Dip

Ingredients

1 packet french onion soup

300 ml yoghurt

Method

Mix together and use as a dip for biscuits, crackers, potato chips etc.

Easy Cheese Slice

Ingredients

Quantity of puff pastry
Prepared Onion dip
grated cheddar cheese

Method

Spread one sheet of puff pastry with Onion Dip and sprinkle with grated cheese Lay another sheet on top and press together. Cut into serving sized slices and bake 220C for 20 minutes or until golden brown.

Experiment with the other dip as well and let us know.

Chicken and Corn Pastry Snacks

Ingredients

500g minced chicken
1 large tin creamed corn
1 or 2 sheets puff pastry
1 tsp. salt
1 tsp. black pepper
½ tsp. Worcestershire sauce
1 tbsp. sour cream
1 tsp. garlic powder

Method

Preheat oven 200 C.

Brown chicken in a bowl, set aside and allow to cool, add cream and corn.

In a separate bowl, thoroughly mix salt, black pepper, worcestershire sauce, sour cream and garlic powder. Add chicken mixture. Mix well.

Cut 10cm circles in the pastry. Spoon chicken mixture into centers of circles. Fold circles in half to cover mixture and seal by crimping the edges. Bake for 25 –30 minutes in the center of the oven until golden brown. Serve hot or cold as a snack.

Cheese and Walnut Snacks

Ingredients

250 g grated cheddar cheese
½ teaspoon worcestershire sauce
2 tablespoons cream
finely chopped walnuts

Method

Mix cheese and worcestershire sauce, and enough cream so that a firm ball can be formed. Shape into small ball shapes and roll in chopped walnuts

Cheese Pizza

Ingredients

1 tablespoons dried active baking yeast
1 cup warm water
315g bread flour
2 tablespoons olive oil
1 teaspoon salt
2 teaspoons caster sugar

Method

Combine yeast and warm water, let stand until for 10 minutes.

Combine bread flour, olive oil, salt, sugar and the yeast mixture; stir well. Knead until a stiff dough has formed. Cover and let rise until doubled in volume, about 30 minutes.

Preheat oven to 180 C. Place dough onto a floured surface, form into a round and roll out into a pizza base shape. Cover with tomato sauce and toppings and bake oven until golden brown, about 20 minutes.

Topping:

1 cup grated cheddar
4 tomatoes chopped
1 cup salami
2 tablespoons tomato paste
mixed herbs

Cheese Fondue

Ingredients

300g swiss cheese
300g gruyere cheese
1/4 cup Kirsch
1 tablespoon cornflour
salt and pepper to taste
paprika
1 clove garlic
1 cup dry white wine
1 teaspoon lemon juice

Method

Heat wine and lemon juice slowly and add cheese. Stir thoroughly making sure mixture is blending. Mix kirsch and cornflour and add to bubbling mixture. Add seasoning and serve with bread cubes on fondue forks.

Cheese Balls

Ingredients

125g tasty cheese
60g ham, finely chopped
2 small gherkins, finely chopped
1 tablespoon chives, finely chopped
1 teaspoon lemon juice
salt and pepper to taste
250g cream cheese, softened
60g walnuts, finely chopped

Method

Mix ham, cheese, chives, gherkin, lemon juice, salt and pepper. Refrigerate 1 hour then roll into bite sized balls. Roll in cream cheese and walnuts. Refrigerate until serving.

Cheese and Bacon Savoury Snacks

Ingredients

6 rashers bacon
4 large slices of cold toast
3 eggs
1 cup milk
2 cups grated cheddar

Method

Cut bacon into 40cm lengths. Set aside

Lay bread flat in a greased oven pan.

Beat eggs with with milk, add cheese. Pour this mixture over toast and cook at 180C until top is light golden. Spread bacon over top and cook a further 5 minutes. Cut into bite sized piece and serve.

Barbecue Dipping Sauce

Ingredients

1 200g can tomato soup
2 tablespoons worcestershire sauce
a dash of cayenne pepper

Method

Combine ingredients in a saucepan and bring to just boiled and turn off immediately. Serve hot or cold.

Bacon and Mushroom Pastries

Ingredients

1 sheet shortcrust pastry, frozen, or make your own
3 rashers bacon, chopped
250g mushrooms, cooked in butter

Method

Cut pastry into serving size slices, top with bacon and mushrooms.

Bake at 200C for 10 minutes