100 Ways To Impress Without The Stress Cookbook

LNP WOMEN - FRASER COAST

100 WAYS TO

IMPRESS WITHOUT STRESS THE

COOKBOOK

Ted SORENSEN Member for Hervey Bay

MP

Kitche Guid

o

F 250 275 300 325 350 375 400 425 450 475

o

C 120 140 150 170 180 190 200 220 230 240

1tsp 1/4 cup 1/3 cup 1/2 cup 3/4 cup 1 cup

5ml 60ml 80ml 125ml 190ml 250ml

Slow Mod Hot Very Hot

Electric

Fan-forced

150 oc 180 oc 200 oc 230 oc

130 oc 160 oc 180 oc 210 oc

1 cup = Flour 150g Butter 150g Rice 200g Sugar 225g

1oz 3oz 8oz 16oz 1pound

28.3g 85g 226g 454g 454g

E hervey.bay@parliament.qld.gov.au P 07 4183 8100 W tedsorensen.com.au

100 WAYS TO

IMPRESS WITHOUT STRESS THE

COOKBOOK

By the women of the Fraser Coast LNP Design complimentary

Tearoom Design & Print Hervey Bay 2020

The Fraser Coast LNP Women’s recipe book

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CONTENTS SAVOURY & DIPS

Sweet & Sour Cream Cheese Layered Avocado Dip Seafood Dip Sensational Salad Dressing Simple Pasta Sauce Savoury Pin Wheels Mexican Layer Dip EGG DIP – Carolyn’s Paula’s Moreish Devils on Horseback Lyn’s recipe for Chilli Sauce Curried Mango Sauce Cheese and Cauliflower Cups Cheese Ball – Mary Casey & Ann Wright Cannellini Bean and Rosemary Hummus Vegan Patties Spinach Cobb Loaf Best Beetroot Relish Spinach & Feta Pin Wheels Cheryl & Debbie’s friendly Savoury Cobb Dip

SOUPS

Creamy Zucchini Soup Minestrone Soup Thai-Style Pumpkin Soup Simple Pasta Sauce Cauliflour & Zucchini Soup Jenny’s take on Pea and Ham Soup Classic French Onion Soup

SALAD & VEGETABLES

Sensational Salad Dressing Blood Orange, Avocado & Butterbean Salad Healthy Gut Probiotics Layered Garden Salad Fried Noodle Salad American Salad Paula’s Creamy Potato Salad Mustard Pickles

EVENING DINING

Pre-dinner cleanser Spinach Pie Lasagne Easy Zucchini Slice Thai Chicken Patties Spaghetti Bolognaise Recipe Veal Italian Chicken and Lemon Risotto Pastry Potato Bake (side dish) Cauliflower Tikka Masala Beef Stroganoff Kris's Easy 'Bring a Plate' Meatballs Grandma’s Quiche Lorraine Linda Harris - Chinese Beef Lesley’s Zucchini Slice Pumpkin Stew Japanese Beef Tacos Almond Crusted Salmon & Rosemary Potatoes Lobster tails on Parmesan Crisps Yidney Rocks Ceviche Scallops

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The Fraser Coast LNP Women’s recipe book

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20 20 21 22 22 23 24 25 25 26 27 27 28 29 30 30 31 32 33 33

34 Sweet Potato Rosti With Roast Tomatoes One Pot Mexican Beef 34 Orange & rosemary roast lamb w/ citrus salad 35 Cheat’s Turkish pizzas 36 Haloumi Lasagne 37 Pork and Balsamic Strawberry Salad 38 Sausage-Stuffed Butternut Squash 39 Lamb Chop Casserole 39 Sweet potato, chickpea & spinach curry 40 Massaman Curry 41 Tahitian Raw Limed Fish 41

CAKES & SWEETS

Scones 2 ways Caramel Slice – by Diane RUM BALLS (Grandma Bales’ recipe) TRUFFLES (Gran) Butter Cream Icing Plum Pudding in a Cloth Linda’s Hummingbird Cake Humming Bird Cake (2) Lemon Butter Linda’s Boiled Fruit Cake Pauline’s Cream Cheese Slice Salted Peanut Slice – Granny Harris Thea’s Banana Muffins Thea’s Easy Banana Cake Christmas Icecream Cake TORTONI (Italian Ice-cream Dessert) Coconut and Blueberry Slice (GF) High 5 Chocolate Sauce Krissy’s Choc Chip Biscuits Cacao & Coconut Oil Chocolate Rum and Raisin Tart Sharon’s Fruit Cake Joan Baker’s Lemon Slice Debbie’s Mars Bar Slice Michele’s Caramel Marshmallow Slice Banana Muffins (2) Sand Cake Fruit and Bran Loaf Pumpkin Fruit Cake Janet’s Boiled Fruit Cake Cinnamon Tea Cake Dave’s Dark & Stormy Rum Balls Sultana Cake Flo’s Pumpkin Scones Summer Berry Muffins Chocolate Bar Healthy Coconut Slice Healthy Chocolate Balls

BACK TO BASICS

Basic Beer Batter Red Wine Jus Basic Pancake Recipe Basic Fritter Batter Basic Butter Cake White / Bechamel sauce Curry Sauce Base

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The Fraser Coast LNP Women’s recipe book

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LNP women’s recipe book

SAVOURY & DIPS Sweet & Sour Cream Cheese 2 small tins diced capsicum, drained 1 cup white sugar ½ cup vinegar 4 cloves garlic ¼ tsp paprika Mix all the ingredients together and simmer until a thick consistency (approx. 30-40 mins).

Leave to cool then pour over a 250g block of Philly cheese.

Serve with crackers of your choice.

Layered Avocado Dip 1-2 avocados, depending on size 1 tub sour cream ½ - 1 pkt Taco Mix (mild) 1 tomato, chopped 1 cup grated cheese Mash avocado and spread onto bottom of a dish.

Mix sour cream and taco mix and layer over avocado.

Layer over tomato, and top with grated cheese.

Serve with corn chips.

Seafood Dip 1 pkt Continental French Onion Soup 1 carton sour cream 3 drops tabasco sauce 2 tsp tomato paste 185 gms chopped seafood of your choice –e.g. crabmeat Combine all ingredients together and chill will.

Serve with savoury biscuits

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LNP women’s recipe book

SAVOURY & DIPS Sensational Salad Dressing 275ml vegetable oil 150ml white vinegar 3 cloves garlic, crushed 1 tbsp. grainy mustard ¼ tsp tabasco sauce 1tsp parsley (fresh or dried) ¼ tsp red paprika ¼ tsp cayenne pepper 1/8 tsp salt 1/8 tsp ground black pepper Place all ingredients in a blender and process until combined.

Adjust any ingredient to taste.

Pour over salad just before serving

Simple Pasta Sauce 2 cloves garlic, crushed 1 tbsp. olive oil 4 rashers bacon, nely chopped 2 small onions, nely chopped 1 tbsp. fresh basil, chopped 800g peeled tomatoes 2 tsp sugar ½ tsp chicken stock powder 12 black olives Place garlic, oil, bacon and onion in pan. Stir over a low heat until bacon is golden and onion is tender.

Add tomatoes and their liquid, sugar and stock powder and bring to boil.

Reduce heat and cook, uncovered for 20 minutes or until mixture has thickened.

Stir in olives and basil and cook for a further 1 minute. Season to taste, serve sauce over pasta with grated parmesan.

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The Fraser Coast LNP Women’s recipe book

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LNP women’s recipe book

SAVOURY & DIPS Savory Pin Wheels 8 Sheets of Puff Pastry 4 Onion’s diced 4 eggs 175g grated cheese 75 diced bacon Preheat oven 200 Lined over trays Put onion, cheese & bacon in a bowl add egg & mix.

Spread over evenly pastry sheets leave 2.5cm at top to seal with egg wash.

Roll up and put in fridge 30mins Cut rolled pastry put on tray and cook for about 15 – 18 mins.

Mexican Layer Dip 1 can Jalapeno Bean Dip 1 large avocado, mashed Juice of 1 lemon ¼ pkt Taco Mix ¼ cup mayonnaise 1 cup sour cream ½ tomato, chopped ½ cucumber, chopped Spread Jalapeno Bean Dip onto serving dish.

Mash the avocado, add the lemon juice and spread over the first layer. Mix sour cream and mayonnaise and spread this over the first two layers.

Sprinkle taco mix over top and garnish with tomatoes and cucumbers (do this just prior to serving).

Serve with corn chips

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SAVOURY & DIPS EGG DIP – Carolyn’s 4-5 boiled eggs mashed Add level dessertspoon butter Good pinch sugar 1 ¼ teaspn. Curry powder 2 dessertspn corn relish 1 desspn Palms chutney 1 medium onion chopped nely.

Mix all together. Store in fridge.

Paula’s Moreish Devils on Horseback 24 fresh dates, pitted 139g smoked almond kernels 60g butter, room temperature 6 bacon rashers, rind removed Preheat oven to 180 degrees Using a processor process the almonds until coarsely chopped Add butter and process until well combined Cut a slit in each date and fill cavity with almond mixture Cut bacon and wrap around each date and secure with a toothpick Place on a baking tray and bake for 10 -15 minutes Tip – drizzle over balsamic glaze just before serving

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LNP women’s recipe book

SAVOURY & DIPS Lyn’s recipe for Chilli Sauce Watch out for the heat in this one!Use sparingly 1-2 cups chopped chillies (i use very hot ones) 1 bottle white wine vinegar 750 ml 1 small bottle of chilli powder (adjust depending on which chillies you use – eg if using very hot, then reduce this to half) 3 cups brown sugar ¾ packet sultanas (take measure from boxed packet – adjust if you are buying by the 1Kg bag) 3 tablespoons grated ginger 8 cloves garlic (crushed) Pinch of salt Combine ingredients in a saucepan and cook.

Then blend. I then put sauce into jars and freeze some for future use. Keep the one you are using in fridge Note to self: I only use 1 cup of chillies and one dessert spoon of chilli powder but I think you Could delete the powder altogether and just use more fresh chilli.

Tip - regarding the sultanas, I used too many last time (500gr) but it just made the texture a bit more sticky like jam. I think about 300 grams would be ok.

Curried Mango Sauce 1 can mango pieces 1 onion, chopped 2 cloves garlic, crushed 1 tbsp. curry powder 1 tsp cumin 1 chicken stock cube ½ cup water Fry the onions, garlic, curry powder and cumin until onion is soft Stir in syrup from mangoes, stock cube and water Bring to the boil and add mango Simmer uncovered for 5 minutes or until thickened Blend half the sauce mixture and mix with remaining sauce The Fraser Coast LNP Women’s recipe book

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SAVOURY & DIPS Cheese and Cauliflower Cups 500g cauliower, cut into orets 2 bacon rashers, chopped 250g tub light cream for cooking 50g butter, melted ½ cup panko breadcrumbs 1 egg, lightly beaten 1 ¼ cup almond meal ¾ cup grated cheese Preheat oven to 220 degrees Grease a 12 hole mufn pan with the melted butter (reserving a little for brushing the top of the cups later) Spoon 2 tsp. of breadcrumbs into each hole and shake to coat the base and sides, shake out any excess Reserving ½ cup of the cauliower orets, place the remaining cauliower in a processor and process until nely chopped Transfer to a bowl and add egg, cream almond and ½ cup of cheese Season with salt and pepper Spoon the mixture into muffin pan evenly.

Thinly slice the reserved cauliflower florets and place in a bowl with bacon and remaining cheese and mix to combine Top the cauliflower cheese in pan with the bacon mixture and brush with the remaining butter. Bake for 20-25 minutes Let stand for 10 in the pan then, using a butter knife lift the cups from the pan

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LNP women’s recipe book

SAVOURY & DIPS Cheese Ball – Mary Casey & Ann Wright 4oz (125g) cream cheese 4 oz (125g) kraft cheese in blue box 4oz (125g) matured cheese 1 desspn Worstershire Sauce 2 desspn tomato Sauce Gherkin & capsicum – sml amount chopped Soften cream cheese & grate other cheese Mix together with sauces, gherkin & capsicum Form into 2 balls – roll in 1 tspn curry powder & paprika mixed together – if it is too hard to roll, shake mixt over balls and keep in fridge till ready to use.

Cannellini Bean and Rosemary Hummus In a processor, place one 400gm can of cannellini beans, the juice of 1 lemon, 1 crushed garlic clove, 100ml natural yogurt and a handful of rosemary leaves and process until smooth.

Season with salt and pepper and serve with carrot sticks, celery sticks and cucumber sticks for dipping.

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SAVOURY & DIPS Vegan Patties 1 Packet of Stufng Mix Egg Replacer 2 Zucchini’s 2 Carrots 1 Sweet Potato 1 Onion nely chopped 1 Capsicum nely chopped Handful of Mushrooms Garlic Powder to taste Salt & Pepper Can add any Vegetable you would like.

Grate Zucchini, carrot, sweet potato.

In a bowl put stuffing mix and add ½ water to moisten crumbs.

Add all the vegetables to stuffing mix and egg replacer.

Mix well & form into patties and put in fridge to set.

(If too dry add water, if too wet add rice flour) Fry in pan or in oven at 200 for 20-30 mins.

Spinach Cobb Loaf 1 Cobb Loaf ( Vienna) 300g Sour Cream 250g Cream Cheese 1 Pkt Fresh Onion Soup Mix 1 Small Bag Spinach Leaves 1 Cup of Mozzarella Cheese Salt – Pepper Take off top of loaf, put middle out and toast in oven.

Roughly chop the spinach leaves Place softened cream cheese, sour cream, French onion soup mix in a bowl & mix with mixer.

Add mozzarella cheese, spinach, salt & pepper and stir through.

Put mixture in cobb loaf and heat till warmed through.

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LNP women’s recipe book

SAVOURY & DIPS Best Beetroot Relish 6 large beetroots, grated (I use a food processor to grate the beets) 2 brown onions, nely sliced ½ cup balsamic vinegar 1 ½ cups red wine vinegar Approx. 1 cup water 4 tsp yellow mustard seeds 1 tsp ground cloves 1 tsp ground cinnamon 2/3 tsp salt Ground black pepper to taste 2 cups dark brown sugar 1 cup caster sugar 3 tsp horseradish relish 5-6 large strips orange rind Olive oil Tip: Weigh the beetroot before grating.

Make sure that the amount of vinegar used is at least a third of the weight of the beets, to ensure preservation.

I’m always liberal with the vinegars, just in case.

Method: Heat about 2 tbsps. Olive oil in a heavy based saucepan, adding the mustard seeds and stirring until they pop.

Add the onions and cook until translucent.

Add the sugars and stir over low to medium heat until dissolved.

Add the beetroot, horseradish and orange peel, stirring to combine.

Pour in the vinegars and water (I rarely use water, preferring more vinegar instead), covering the beetroot mix.

Bring to the boil and then reduce the heat and simmer for up to two hours, stirring regularly.

To avoid burning.

(Tip: use a stove mat under the saucepan) Sterilise your jars (you will fill between 5-8 jars) in a 150 degree oven.

You will know when the relish is done as it will have reduced to a dark purple colour and most of the liquid will have cooked away.

Always leave a bit of liquid to ensure enough vinegar for preservation.

Remove the strips of orange peel, pour the relish into the sterilised jars and then seal.

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SAVOURY & DIPS Spinach & Feta Pin Wheels 250g Frozen Spinach thawed 120g Feta Cheese crumbled 40g ( ¼ Cup) Parmesan Cheese 2 Sheets of Puff Pastry 1 Egg lightly whisked Sesame Seeds Oven at 200 Line 2 trays with baking paper.

Place defrosted spinach into sieve & strain, use paper towel to Remove all moisture. Place spinach in bowl add Fetta, parmesan cheese mix together. Spread mix evenly over pastry sheets and roll up tight and put in fridge for 30mins.

Cut into slices, put onto baking trays and brush with whisked egg and sprinkle with sesame seeds.

Bake for around 15 to 18 mins.

Cheryl and Debbie’s friendly Savoury Cobb Dip 1 Cobb Loaf 150g Bacon nely chopped 1 Red Onion 375g Cream Cheese (soft) ½ Cup Mayonnaise ½ Cups Tasty Grated Cheese 1 Pkt French Onion Soup Mix ¼ Cup Chopped Chives Preheat oven at 180 deg, lined trays with baking paper, remove bread from cob loaf in bite sized chunks, and put on tray beside loaf. Cook the onion and bacon for 3 minutes and drain on paper towel. Combine onion, bacon, cream cheese, mayo and tasty cheese, soup mix and chives in a bowl, pour into loaf and bake for twenty minutes. (you can pre heat loaf and bite size chunks for 3 minutes / to bake inside loaf)

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SOUPS Creamy Zucchini Soup 60g butter 1onion, chopped 1 clove garlic 1 tbsp. curry powder 1 tbsp. ginger 500g zucchini 2 cups chicken stock 300mls cream or sour cream Salt and Pepper Fresh herbs Fry the onions and garlic in the butter, add curry powder and ginger.

Add chopped zucchini and lightly fry before adding stock.

Simmer for 15 minutes then puree. Add cream, salt, pepper and herbs to taste.

Minestrone Soup ¼ cup olive oil 2 large onions, nely sliced 2 cloves garlic, crushed 3 small carrots, diced 2 sticks celery, diced 5 slender eggplants, sliced 800g can crushed tomatoes 7 cups chicken stock 1/3 cup parsley, chopped ½ cup basil, nely chopped ½ cup small shell pasta ½ cup sundried tomatoes 310g can kidney beans, drained 310g can butter beans, drained ¼ tsp cracked black pepper ¾ cup grated parmesan cheese Heat oil in large pan, add onions and garlic and cook for 5 mins or until onions are softened. Add carrots, celery and eggplant, cover and cook for 10 mins, stirring the vegetables occasionally. Add tomatoes with the juice, chicken stock, parsley and basil. Bring to the boil then add pasta, sundried tomatoes, kidney beans, butter beans and pepper. Return to the boil, reduce heat, simmer uncovered for 10-15 mins or until pasta is tender. Serve with cheese.

(For an authentic touch, serve bowls of soup with a pesto sauce. Sundried tomatoes add extra flavor, but can be omitted if preferred. If using sundried tomatoes packed in oil, drain before using and use this instead of the olive oil.)

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SOUPS Thai-Style Pumpkin Soup 1 butternut pumpkin 2 leeks (or onions) finely chopped 1 tsp ginger, finely chopped 500ml chicken stock 2 cloves garlic 1 cup coconut milk 1 tsp Thai green curry paste 50g butter Fresh coriander Melt butter in a large saucepan and add leeks and fry for few minutes.

Add garlic, ginger and curry paste and fry for one further minute.

Add pumpkin, chicken stock and coconut milk, bring to boil and simmer until pumpkin is cooked (approx. 20 mins), then blend.

Serve with finely chopped coriander and a drizzle of coconut milk.

Serve with fresh coriander.

Simple Pasta Sauce 2 cloves garlic, crushed 1 tbsp. olive oil 4 rashers bacon, nely chopped 2 small onions, nely chopped 1 tbsp. fresh basil, chopped 800g peeled tomatoes 2 tsp sugar ½ tsp chicken stock powder 12 black olives Place garlic, oil, bacon and onion in pan. Stir over a low heat until bacon is golden and onion is tender.

Add tomatoes and their liquid, sugar and stock powder and bring to boil.

Reduce heat and cook, uncovered for 20 minutes or until mixture has thickened.

Stir in olives and basil and cook for a further 1 minute. Season to taste, serve sauce over pasta with grated parmesan.

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LNP women’s recipe book

SOUPS Cauliflour & Zucchini Soup Olive oil 3 garlic cloves (chopped) ½ head of cauliower (chopped) 1 medium zucchini (chopped) 2 large potatoes (chopped) 1 large white onion (chopped) 4 cups chicken broth Salt & pepper to taste FOR GARNISH Thyme Sour cream Olive oil Preheat oven to 400F. Spread chopped cauliflower and zucchini on a baking sheet, drizzle and toss with olive oil.

Roast for 10-20 minutes until browned on one side.

While roasting, prepare the rest of the soup.

In a medium-large pot, add a drizzle of olive oil on medium-high heat.

Once heated, add onion, sautéing until fragrant and slightly translucent.

Add garlic, cooking for an additional minute.

Add broth, and potatoes, bringing to a boil.

Once boiling, reduce heat to medium, add roasted cauliflower and zucchini, allowing to simmer 10-15 minutes until potatoes are cooked through.

Using an immersion blender, puree soup to your desired consistency, and season to taste. Serve and garnish with a spoonful of sour cream, a drizzle of olive oil, and fresh thyme.

(Note: I did not bother to roast the vegetables first)

Jenny’s take on Pea and Ham Soup 1 ham hock 1 large grated carrot 1 celery stick 1 onion 2 chicken stock cubes 1 packet of Yellow Split Peas Simmer ham hock for 3 to 4 hours leave overnight chop up ham meat dispose of skin and bones, add one large grated carrot, dice the heart of celery (just half of that) one onion, 2 chicken stock cubes, one whole packet of yellow split peas, then simmer until peas and vegetables are soft then stir in dessert spoon of horse radish cream, yum.

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SOUPS Classic French Onion Soup 1 tbsp. sunower oil 50g butter 500g onions, thinly sliced 150ml white wine 750ml vegetable stock 4 thick slices stone baked baguette 100g Gruyere, grated sea salt and freshly ground black pepper Melt the oil and butter in a heavy-based saucepan and add the onions and cook, stirring occasionally, until the edges of the onions begin to turn dark.

Reduce the heat to very low and continue to cook the onions for a further 30 minutes until they are a rich brown colour.

Raise the heat, pour in the wine and deglaze the pan, scraping the base and edges well, Pour in the stock, season with salt and pepper and bring to a simmer and leave to cook gently for about 45 minutes.

When ready to serve, toast the slices of baguette, sprinkle thickly with the Gruyere and place under the grill until the cheese is melted.

Serve with the soup.

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LNP women’s recipe book

SALAD & VEGETABLES Sensational Salad Dressing

275ml vegetable oil 150ml white vinegar 3 cloves garlic, crushed 1 tbsp. grainy mustard ¼ tsp tabasco sauce 1tsp parsley (fresh or dried) ¼ tsp red paprika ¼ tsp cayenne pepper 1/8 tsp salt 1/8 tsp ground black pepper

Place all ingredients in a blender and process until combined.

Adjust any ingredient to taste. Pour over to taste.

Blood Orange, Avocado and Butterbean Salad

2 blood oranges 1 large handful of watercress 1 sliced avocado 1 grated carrot 150g cooked butterbeans 1 handful of mint leaves 5 tbsp of the orange juice 3 tbsp extra virgin olive oil 1 tbsp red wine vinegar salt & pepper

Peel the 2 blood oranges by cutting the top and bottom off firstly and sit them on the chopping board and remove the peel sliding the knife down the outside of the rest of the oranges, following the shape of the oranges.

Then cut the oranges into segments over a bowl.(Squeeze the juice out of the remaining pulp and keep the juice aside for dressing the salad.)

Chop up a large handful of watercress and place into the bowl of orange segments along with 1 sliced avocado, 1 grated carrot 150g cooked butterbeans and a handful of mint leaves. Measure 5 tbsp of the orange juice into a jar and add 3 tbsp extra virgin love oil and 1 tbsp red wine vinegar and salt and pepper place a lid on the jar or whisk with a fork and once combined pour over the salad.

Healthy Gut Probiotics S B Flora active made by Bioceuticals - Take 1-2 capsules daily for 30 days Then take ultrabiotic 45 (bioceuticals) - 1-2 capsules daily for 3 months Eliminate sugar and refined carbohydrates from the diet The Fraser Coast LNP Women’s recipe book

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SALAD & VEGETABLES Layered Garden Salad ½ lettuce 2 cups frozen peas 2 hardboiled eggs 250g mushrooms 125g tasty cheese 1 cup mayonnaise 2 tbsp. sour cream 6 shallots 2 tsp fresh mustard 1 tomato 4 rashers bacon 1 tbsp. lemon juice 2 tbsp. parsley, chopped Shred lettuce coarsely and place in a salad bowl. Sprinkle uncooked peas over lettuce.

Chop eggs finely and sprinkle over peas, then add layer of sliced mushroom.

Top with grated cheese and chopped shallots. Mix mayonnaise, sour cream, mustard and lemon juice to make the dressing. Pour this over and put in fridge overnight.

Next day, chop bacon finely and fry until crisp then drain off fat. Top salad with sliced tomatoes, sprinkle with bacon and parsley. Serves 6-8

Fried Noodle Salad 1 Chinese cabbage, shredded 100g slivered almonds 1 pkt crispy noodles 6 spring onions, chopped 1 tbsp. soy sauce ¼ cup sugar ¼ cup white vinegar ¼- ½ cup light olive oil Toss first four ingredients in a bowl. Mix the remaining ingredients in a jar and shake well.

Pour over salad. Add dressing just prior to serving

American Salad 1 cup Pineapple pieces 1 cup mandarin segments 1 cup marshmallows 1 cup shredded coconut 1 cup sour cream Mix together & chill before serving.

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LNP women’s recipe book

SALAD & VEGETABLES Paula’s Creamy Potato Salad 4 (500g) Bacon Rashers, trimmed, chopped 2 tablespoons coarsely chopped chives 2 tablespoons coarsely chopped dill 1.5kg washed potatoes (or use your favourite) cooked, chopped into chunky quarter pieces. ¼ cup (35g) Stuffed Green Olives, drained, sliced 1 cup (300g) Mayonnaise ¼ cup (60ml) Cream 1 tablespoon Wholegrain Mustard (or more if you like) 1 teaspoon Minced Garlic 4 Free Range Eggs, soft-boiled Cook potatoes and let cool. Preheat grill / Place bacon on foil-lined oven tray; grill on both sides until browned. Drain on absorbent paper. Chop coarsely.

Reserve a quarter of the bacon, chives and dill. Combine potatoes, remaining bacon, chives, dill and olives in a large bowl. Add combined mayonnaise, cream, mustard and garlic; toss gently. Season with salt and freshly ground black pepper.

Spoon potato salad into a serving bowl. Top with halved eggs, reserved bacon, chives, dill and extra black pepper. Serves: 8

Mustard Pickles 1lb of Onions Cauliower 3 cucumbers 3 chocos ¼lb green beans 1lb green tomatoes Ripe capsicum 1 ½ bottles of white vinegar 1 heaped tablespoon of mustard 1 tablespoon of curry powder 1 tablespoon of Tumeric 2 ½ cups of sugar 2 tablespoons of our Cut veggies small and place into earthenware bowl with a hand full of salt.

Cover with water and allow to stand overnight.

Next day: Drain off water and put veggies into stewpan, cook with vinegar about 1.5 hours Stir constantly for 10 minutes. Mix flour with vinegar to thicken pickles.

Bottle while warm and clamp down following day.

Bless Alma Broom The Fraser Coast LNP Women’s recipe book

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EVENING DINING Pre-dinner Cleanser 500 mls water 20mls apple cider vinegar Optional : 1 teaspoon raw bush honey Mix ingredients Add ice if preferred Drink before dinner

Spinach Pie 1kg Spinach 1/3 cup olive oil 1 cup spring onions, chopped 125g feta cheese, crumbled 1 cup cottage cheese 3 tbsp. parmesan cheese, grated 2 tbsp. parsley, chopped 1 tsp fresh dill or fennel, chopped 4 eggs, lightly beaten ¼ tsp nutmeg Salt and pepper 250g Filo pastry Olive oil for assembling pie Wash spinach, cut off stems and shake off any excess water.

Shred coarsely and steam for 8 minutes to wilt the spinach.

Drain off all moisture and place in a bowl to cool.

Gently fry spring onions in oil until softened and add oil and onions to spinach.

Stir in cheeses, herbs, eggs nutmeg and season to taste.

Lightly oil ovenproof dish (35 x 25cm) and line with 5 sheets of filo pastry, brushing each sheet with oil. Add spinach filling and spread evenly. Moisten edges of the top layer of filo with water and place remainder of filo on top, brushing each sheet with oil. Trim filo, leaving enough to tuck into sides of pie.

Brush top with oil and sprinkle lightly with water to prevent pastry curling.

Bake in a moderate oven for 45 minutes. Remove from oven and let stand for 5 minutes before cutting into squares

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EVENING DINING Lasagne 250G lasagne sheets ½ cup parmesan cheese ½ cup grated Swiss or tasty cheddar cheese Meat Sauce 3 cloves garlic, crushed 500g lean mince 3 onions, diced 3 rashers bacon, diced 1 carrot, grated or diced 1 Bay leaf 1 tsp oregano Salt and pepper 1 can tomato soup 1 tbsp. oil Brown mince in hot oil and add the remaining ingredients.

Bring to boil and simmer gently for 45 minutes to 1 hour, stirring occasionally. Season to taste.

Cream Sauce 1 ½ tbsp. butter 3 tbsp. plain our 1 cup carnation evaporated milk 1 beef stock cube (dissolved) ½ tsp salt 1/8 tsp nutmeg Melt butter, blend in flour and seasonings, cook 1 minute.

Gradually add carnation milk and stock cube which has been dissolved in 1 cup of hot water.

Stir constantly until sauce boils and thickens.

Grease large ovenproof dish, cover the bottom with a layer of meat sauce, then a layer of lasagne.

Cover lasagne with a layer of cream sauce and a dusting of the cheese mixed together. Repeat layers again until all the mixture is finished, finishing with cream sauce and cheese.

Bake in a moderate oven for 25-30 minutes.

Allow to stand for 5 minutes before serving.

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EVENING DINING Easy Zucchini Slice 3 rashers bacon, chopped 2 cups grated zucchini 1 onion, chopped 1 cup grated cheese 1 cup S.R. our ½ cup oil 5 eggs (lightly beaten) Salt and pepper Combine all ingredients and pour into greased dish.

Cook in moderate oven for 30-40 minutes.

Thai Chicken Patties 500 g chicken mince 1 small zucchini grated (1/2 cup) 1 egg 1 Tbspn cilantro chopped (parsley coriander) 1 tspn lime rind Juice ½ lime 2 tspn sh sauce 2 shallot stalks, green chopped 2 Tbspn olive oil.

Combine in bowl. Wet hands & roll Heat oil in pan till hot, cook 5 minutes then flip and cook another 5 minutes.

Serve with sweet chilli sauce.

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EVENING DINING Spaghetti Bolognaise Recipe 500 gr lean mince 1 medium/large onion Garlic cloves to taste - - I use 3 or 4 Tin of tomatoes – I use diced but whole and mashed works as well Tin of Tomato paste – 240 gr Beef stock Cube – dissolve in water (recipe had a whole cup of water but depends on how much liquid is in the tomatoes – I use about half a cup – often use the water from rinsing tomato paste out of tin so I don’t waste any of that flavour) Bay leaves (2- 3 large) Oregano – I use fresh – several stalks stripped of leaves and nely chopped Basil leaves – depends on size of leaves but I use about 6 leaves nely chopped Handful of chopped parsley Salt (1 teasp) & Pepper to taste Red Wine – optional splash (or port) Cook onion and garlic for a couple of minutes until opaque then add the mince and stir till lightly cooked through.

Add the tin of tomatoes and tomato paste, beef stock, basil and oregano, salt and pepper and bay leaves. (and red wine if using it).

Simmer for 40-45 minutes.

Add more water if it is reducing too much. About 10 minutes out add the parsley and stir through – although sometimes I just put it in right from the start and it seems to make no difference.

Also if I do not have fresh herbs, I use those tubes from the supermarket which keep will in the freezer.

I would squeeze out a couple of inches of each herb in that situation.

This makes enough to use while fresh for one meal (two people) and freeze for a second meal.

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EVENING DINING Veal Italian 500g veal steak Flour 30g butter or substitute 30g butter or substitute (extra) 2 Onions 2 Shallots 2 cloves garlic 1 ½ tablespoons our 470g can whole tomatoes 2 Chicken stock cubes 1 teaspoon Worcestershire sauce ½ teaspoon paprika 1 teaspoon sugar ½ teaspoon basil salt, pepper 1 tablespoon chopped parsley 125g mozzarella cheese 2 tablespoons grated parmesan cheese Pound veal steak out thinly.

Toss in flour seasoned with salt and pepper.

Heat butter in pan, cook veal on both sides until golden brown.

Remove from pan, drain well. In same pan, heat extra butter, add peeled and chopped onions, chopped shallots and crushed garlic, sauté until onions are tender.

Add flour, stir until golden brown. Remove from heat.

Add undrained roughly chopped tomatoes, crumbled stock cubes, Worcestershire sauce, paprika, sugar, basil, salt and pepper.

Return to heat, stir until mixture boils and thickens.

Reduce heat, cover, and simmer 10 minutes.

Stir in Parsley. Place veal in ovenproof dish.

Pour sauce over.

Place sliced (or grated) mozzarella cheese on top, sprinkle over parmesan cheese.

Bake uncovered in moderate over 30 minutes.

Serves 4.

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EVENING DINING Chicken and Lemon Risotto 1 large onion, chopped 2 cloves garlic, crushed 1 litre chicken stock, heated 2 cups cooked chicken, chopped 4 green shallots, nely chopped ¼ cup grated parmesan 60g butter 1 ½ cups Arborio rice ½ cup white wine 2 tsp grated lemon rind 2 tbsp. parsley, chopped Heat butter in pan, add onion and garlic and cook until soft Add rice, stir until rice is well coated with butter Add stock and wine and bring to the boil and simmer uncovered, stirring occasionally until liquid is almost absorbed Stir in remaining ingredients until hot and serve

Pastry Potato Bake (side dish) 1 Frozen puff pastry sheet 2 potatoes, thinly sliced 2 tbsp. olive oil and 1 clove garlic, crushed and mixed together Rosemary to sprinkle Use a dinner plate to cut a round shape out of the puff pastry. Place on a baking tray and prick with a fork. Cover with thinly sliced potatoes, brush with a mix of the olive oil and crushed garlic then top with a sprinkle of rosemary. Bake in a hot oven for approximately 15-20 minutes or until brown. Slice ‘pizza style’ and serve.

(Can be finished off to brown under the grill)

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EVENING DINING Cauliflower Tikka Masala Roast: 1kg cauliower (one large head should be ne) 2 tbsp. vegetable oil 2 tsp. garam masala ½ tsp. chili powder 2 tsp. ground coriander ½ tsp. turmeric 2 tsp. salt.

Curry: 1 onion, chopped nely 3-4 cloves of crushed garlic 2 tsp. crushed ginger 2 tsp garam masala 2 tsp. paprika 2 tsp. ground coriander 1 tsp ground cumin 1 tsp turmeric ½ tsp. chili powder 1/2 tsp ground cardamom 2x 400g cans crushed tomatoes 2 tbsp. tomato paste 1 cup heavy cream 2 tbsp. butter 1 tsp sugar Salt and pepper.

Preheat oven to 200 degrees Section the cauliflower into florets and chop the remaining stalk into pieces Place the cauliflower into a roasting tray and drizzle over oil and season with the spices and roast for 30 minutes until golden brown and cooked.

While the cauliflower is roasting get started on the sauce Fry onions in oil until softened and add the garlic and ginger and fry for 30 seconds. Add all the spices and fry for a minute before adding tomatoes and tomato paste. Simmer for 5 minutes and add cream and sugar and simmer for a further 10 minutes. Add the roasted cauliflower and simmer and stir together and allow to simmer for 5 – 10 minutes.

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EVENING DINING Beef Stroganoff 1 onion, cut Chinese style 1 tsp. garlic 1 cup sliced mushrooms ¼ tsp French mustard 1 tbsp. tomato paste 1kg diced steak 1 cup gravy 2 tbsp. sour cream Fry the onion, garlic until soft.

Add diced steak and cook until meat is browned.

Add tomato paste, gravy, mustard and mushrooms and simmer on a low setting with the lid on.

Stir occasionally until the meat is tender (approx. one hour). Add sour cream and stir through before serving Serve on a bed of steamed rice or smooth mashed potato

Kris's Easy 'Bring a Plate' Meatballs 650g minced beef (pork or chicken can be substituted if preferred) ½ onion, diced nely ¼ cup breadcrumbs ½ cup grated tasty cheese 1 egg, lightly beaten 2 cloves garlic, crushed 2 fresh basil leaves, nely chopped 1 tbsp. parsley, nely chopped ½ tsp dried oregano 1 tsp. each of salt and pepper Preheat oven to 180 degrees and line a baking tray with baking paper In a large bowl combine all the ingredients, mixing well with clean wet hands Roll mixture into bite-sized balls and place on to the lined baking tray Bake for 30 - 40 minutes until golden Serve with your choice of tomato, BBQ, sweet chilli or soy sauce

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EVENING DINING Grandma’s Quiche Lorraine Pastry: 1 ½ cups plain our Pinch salt 120 g butter 1 egg yolk 2 or 3 tablespoons lemon juice iced water Sift flour and salt into bowl, rub in butter until mixture resembles fine breadcrumbs.

Mix to a firm dough with lightly beaten egg yolk and lemon juice.

Add a little iced water if necessary.

Turn pastry onto a lightly floured board and knead lightly.

Allow pastry to stand for a short while in refrigerator.

Roll out to fit base and sides of a greased 11 inch (27 cm) quiche dish or flan tin.

Lift pastry into dish, ease into grooves and across base.

Trim off excess pastry at top of tin by rolling pin over top quickly.

Chill while preparing filling.

(I usually roll the pastry between baking paper and usually have to end up patting bits of pastry in as it is so light) Filling: 180g tasty cheese 4 rashers of bacon 3 eggs ¾ cup cream (I use carnation milk) 1 small onion ¼ tsp. nutmeg Salt /pepper Slice cheese thinly, cut into 2 inch strips (I leave them as width of cheese block or other bits that break off).

Dice bacon and fry until crisp, drain.

I leave strips of cheese around sides of pastry and also cover the bottom with cheese then arrange alternate layers of bacon and cheese in pastry case.

Sprinkle with chopped onion. Beat eggs lightly Add cream (milk) and seasonings.

Carefully pour over bacon and cheese.

Bake in moderately hot oven 200 C for ten minutes then reduce heat to moderately slow 160 C for a further 30 to 35 minutes or until filling is set and pastry brown. Serve hot or cold with crisp salad. Serves 6 to 8.

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EVENING DINING Linda Harris - Chinese Beef 1kg rump steak (I generally use cubed blade steak) 1 tbsp. soy sauce 1 tsp. soy sauce, extra salt and pepper to taste 1 tsp. curry powder 1 tsp. ground ginger 1 tsp. bicarbonate of soda 1 tsp sugar ½ tsp. sugar, extra 1 tbsp. dry sherry 2 tsp. dry sherry, extra 1 tbsp. oil 2 tbsp. oil extra 2 onions, quartered 1 red capsicum, cubed 1 green capsicum, cubed 1 tbsp. cornour 1 ½ cups water 1 beef stock cube Trim fat from meat, cut meat into 5cm cubes and flatten well with meat mallet or rolling pin Place meat in bowl with soy sauce, salt, pepper, curry powder, ginger, bi-carb of soda sugar, sherry and oil.

Mix well and allow to marinate for at least 2 hours or cover and refrigerate overnight.

Heat extra oil in a large pan, add a small quantity of the meat spreading out well, do not overlap slices of meat, allow to brown well on both sides and remove from pan.

Brown the rest of the meat this way, in small quantities.

Rinse and wipe pan and add peeled and onions, capsicum and cornflour mixed with water, crumbled stock cube, extra soy sauce, sherry, and sugar.

Bring to the boil while stirring.

Cook 2 minutes or until vegetables are cooked but still crisp.

Return meat to the pan with any meat juices, toss lightly until heated through.

Serve on a bed of steamed rice The Fraser Coast LNP Women’s recipe book

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EVENING DINING Lesley’s Zucchini Slice 375g Zucchini 1 large onion 3 rashers bacon 1 cup grated cheddar cheese 1 cup S.R. our ½ cup oil 5 eggs Salt and pepper Grate zucchini (or chop finely) Finely chop onion and bacon. Combine these ingredients with cheese and add sifted flour Add oil and lightly beaten eggs. Season with salt and pepper and pout into a lined lamington tin. Bake in a moderate oven for 30-40 minutes You can add other vegies if you wish

Pumpkin Stew 2 tbsp. light olive oil 2 cloves garlic, crushed 2 onions, chopped 800g tomatoes, chopped (or tinned) ¾ cup stock Pinch of salt and pepper 1 kg butternut pumpkin, chopped into chunks Small can corn kernels, drained 310g can red kidney beans, rinsed 1 cup frozen peas.

Heat oil in a large saucepan and add garlic and onion, lightly fry the onions until tender Add tomatoes, stock, pepper and pinch of salt and simmer for 5 minutes Add pumpkin, cover and cook until tender, Add corn, beans and peas and cook for a further 5 minutes.

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EVENING DINING Japanese Beef Tacos 4 knobs of ginger, nely grated 2 cloves of garlic, nely grated 4 tbsp. soy sauce 2 tbsp. honey Olive oil 400g beef strips 2 tbsp. mixed sesame seeds 12 tortillas Japanese dressing/mayonnaise 1 bag of slaw mix In a bowl place the ginger, garlic, soy sauce, honey and beef and mix well coating all the beef.

Heat a large frying pan over a medium-high heat and add the mixed sesame seeds and toast by tossing until golden brown (3 or 4 minutes) Once toasted, place in a small bowl, Return frying pan to a high heat and add a small amount of olive oil.

Shake off excess marinade from the beef strips (otherwise meat will stew) Add ½ the amount of the beef strips, and cook tossing until browned (1 or 2 minutes) Place cooked beef on a plate and repeat with the second half of the beef strips Heat the tortillas in microwave in 10 second bursts until warm.

In a bowl combine the slaw mix, Japanese dressing, a drizzle of olive oil and toasted sesame seeds.

To serve, fill the tortilla with the Japanese slaw and beef strips

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EVENING DINING Almond Crusted Salmon and Rosemary Potatoes Olive oil 4 potatoes, chopped into 1 cm cubes 2 cloves of garlic, crushed 1 bunch of rosemary, picked and nely chopped 150g roasted almonds, crushed (place in a bag and crush with a rolling pin) panko breadcrumbs ½ tsp salt 4 pieces of salmon Rosemary potatoes: On a baking tray place the potatoes, ½ the rosemary, a drizzle of olive oil and a pinch of salt and pepper and toss to coat then roast in the oven (preheated to 220 degrees) Almond crust: In a bowl combine the roasted almonds, garlic, panko breadcrumbs, salt, remaining rosemary and 1 tbsp. olive oil.

Pat the salmon dry with paper towel and season with salt and pepper.

Place the salmon on a lined baking tray and top the salmon with almond. mixture gently pressing down so the mixture sticks.

Bake the almond crusted salmon in the oven. during the last 8 – 12 minutes of the potatoes cooking time until salmon is cooked through and crust is slightly golden and serve.

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EVENING DINING Lobster tails on Parmesan Crisps Parmesan cheese Lobster tails (cooked) Sour Cream Honey mustard dressing Parsley Honey mustard Dressing: ¼ cup mayonnaise 1 tablespoon Dijon mustard 1 tablespoon honey ½ tablespoon lemon juice Mix all ingredients together.

Grate parmesan cheese and place rounds of cheese on trays lined with baking paper. Bake until melted and golden.

Leave to cool before transferring to a wire rack to crisp up.

Place slices of the cooked lobster tails on each parmesan crisp.

Dob each lobster slice with a little sour cream and a drizzle of the honey mustard dressing and some chopped parsley.

Yidney Rocks Ceviche Scallops 24 Hervey Bay Scallops 5 x lime juice 1x lge red capsicum seeded & diced 1x tin of corn 1x tbl spoon honey 1 bunch of chives diced salt and pepper to season Avocado dressing 4x avos esh scooped 4 tbl spoons olive oil 2.5 lime juice 2 tps tobasco sauce.

Hervey Bay scallops in bowl with lime juice refrigerate 5 minutes.

(Because Hervey Bay scallops are so wonderful you could halve across middle, so you have 48 scallop pieces of delight). Corn + capsicum + onion + honey + chives together quick mix with spoon Pipe the blitzed (or slop) avo dressing onto plate in a line - placing scallops in line - put corn mix at the side.

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EVENING DINING Sweet Potato Rosti With Roast Tomatoes 2 medium (about 350g each) gold sweet potatoes, peeled 1 brown onion, peeled 2 x 250g pkts Cherry Tomatoes 1 just-ripe Hass or Shepard avocado, stoned, peeled, thinly sliced 60g pkt Baby Rocket Preheat oven to 200°C. Line a large baking tray with baking paper.

Use a box grater to coarsely grate the sweet potatoes and onion.

Place in a colander. Use your hands to squeeze as much liquid as possible from the sweet potato mixture.

Transfer to a large bowl. Season well.

Spread the sweet potato mixture evenly over the lined tray (don’t flatten the mixture). Spray with olive oil spray.

Bake for 30 mins or until the sweet potato mixture is light golden. Meanwhile, place the tomatoes on a baking tray.

Spray with olive oil spray and season.

Add to the oven with the rosti and roast for 15 mins or until the tomatoes begin to collapse.

Arrange the tomatoes, avocado and rocket over the rosti. Season.

One Pot Mexican Beef 2 teaspoons extra virgin olive oil 1 red onion, halved, sliced 1 red capsicum, chopped 1 green capsicum, chopped 2 garlic cloves, crushed 2 teaspoons smoked paprika 2 teaspoons dried oregano 1 teaspoon ground cumin 500g lean beef mince 2 tablespoons no-added-salt tomato paste 1 cup salt-reduced beef stock 250g packet 2-minute brown and wild rice blend Heat oil in large frying pan over medium-high heat. Add onion and capsicums.

Cook, stirring occasionally, for 5 minutes or until starting to brown. Add garlic, paprika, oregano and cumin. Cook, stirring, for 30 seconds or until fragrant. Add mince.

Cook, breaking up mince with a wooden spoon for 6 to 8 minutes or until browned.

Serve with: Light sour cream Chopped avocado Fresh coriander sprigs Lime halves.

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EVENING DINING Orange and Rosemary Roast Lamb with Citrus Salad 2kg Australian Lamb Shoulder Roast Bone In 8 small rosemary sprigs 2 red onions, cut into wedges ½ cup (125ml) orange juice 1 tbs brown sugar 1 tsp ground paprika 1 cup (250ml) chicken stock Citrus fennel salad 2 mandarins (such as Amour), peeled, thickly sliced 2 oranges, peeled, thinly sliced 1 Ruby Red grapefruit, peeled, thinly sliced 1 small fennel, nely shaved, fronds reserved ½ red onion, halved, thinly sliced 60g pkt Baby Rocket 2 tbs extra virgin olive oil 2 tbs white wine vinegar 1 tbs honey 2 tsp wholegrain mustard.

Preheat oven to 140°C. Place the lamb, fat-side up, on a clean work surface.

Use a small sharp knife to cut 8 small slits on the surface of the lamb.

Place 1 rosemary sprig in each slit. .

Arrange the onion over the base of a large roasting pan.

Place the lamb over the onion.

Brush the lamb evenly with the orange juice.

Sprinkle with the sugar and paprika.

Season. Pour the stock around the lamb in the pan.

Cover the pan tightly with foil. Roast, basting with pan juices occasionally, for 6 hours or until the lamb is falling off the bone. Set aside, covered, for 10 mins to rest. Meanwhile, to make the citrus and fennel salad, arrange the mandarin, orange, grapefruit, fennel, onion and rocket on a serving platter.

Place the oil, vinegar, honey and mustard in a screw-top jar.

Seal and shake to combine.

Season. Drizzle half the dressing over the citrus and fennel salad.

Sprinkle with reserved fennel fronds.

Transfer the lamb and roasted onion to a large serving platter.

Drizzle lamb with pan juices.

Serve with the citrus and fennel salad and remaining dressing.

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EVENING DINING Cheat’s Turkish pizzas 280g packet garlic naan bread 1 red onion 2 thick lamb sausages 2 1/2 tablespoons extra virgin olive oil 1 cup grated mozzarella 50g fetta, crumbled 4 eggs 1 baby cos lettuce, leaves torn 4 radishes, thinly sliced 1/4 cup small fresh mint leaves 1 tablespoon red wine vinegar Sumac, to serve Sriracha chilli sauce, to serve Fresh at-leaf parsley leaves, to serve Lemon wedges, to serve Preheat oven to 220C/200C fan-forced. Line 2 large baking trays with baking paper. Arrange bread on trays. Finely chop half the onion.

Remove and discard casing from sausages.

Heat 2 teaspoons oil in a large frying pan over medium-high heat.

Crumble sausage in pan and add onion. Cook, stirring occasionally, for 3 minutes or until sausage is browned.

Arrange sausage mixture evenly over bread. Sprinkle with cheeses.

Make a slight indent in centre of toppings on bread. Bake for 3 minutes.

Break an egg into each indent. Season with salt and pepper.

Bake for 8 to 10 minutes or until white is set but yolks are still runny.

Meanwhile, thinly slice remaining onion.

Place lettuce, radish, mint and onion in a large bowl.

Drizzle over vinegar and remaining oil.

Season with salt and pepper. Toss to combine.

Sprinkle eggs with sumac.

Drizzle pizzas with sriracha and sprinkle with parsley.

Serve with salad and lemon wedges.

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EVENING DINING Haloumi Lasagne 1/2 (about 1kg) butternut pumpkin, peeled, deseeded, cut into 5mm slices 1 large red onion, cut into thin wedges 400g fresh ricotta 125g (1/2 cup) sour cream 2 garlic cloves, crushed 5 fresh lasagne sheets 700ml bottle passata 200g (1/2 bunch) cavolo nero, trimmed, thickly shredded 500g haloumi 50g (1/2 cup) coarsely grated mozzarella Basil pesto, to serve Pepitas, to sprinkle (optional).

Preheat oven to 180C/160C fan forced and line 2 baking trays with baking paper.

Arrange pumpkin on one of the prepared trays and onion on the other.

Spray with oil and bake for 30 minutes or until tender.

Toss in the onion.

Set aside to cool slightly. Meanwhile, place the ricotta, sour cream and garlic in a large bowl. Season. Stir to combine.

Lightly grease a 2L (8 cup) ovenproof dish. Lay a lasagne sheet over the base, trimming to fit (reserve the offcut pieces).

Spread with one-third of the passata.

Arrange a layer of pumpkin and onion over the top.

Top with another lasagne sheet. Spread half the ricotta mixture over the lasagne and sprinkle with half the cavolo nero.

Top with another lasagne sheet.

Use the lasagne off cuts to fill any gaps.

Spread with half the remaining passata and arrange another layer of the pumpkin and onion. Top with another lasagne sheet, the remaining ricotta, cavolo nero and the final lasagne sheet.

Pour over the remaining passata and spread evenly.

Coarsely grate half of the haloumi.

Transfer to a bowl. Add the mozzarella and toss to combine.

Sprinkle over the top layer.

Thinly slice the remaining haloumi and arrange over the top of the lasagne. Cover with a sheet of oiled foil and bake for 15 minutes.

Uncover, and cook for a further 30 minutes, or until golden and tender.

Drizzle with pesto and sprinkle with pepitas, if using.

Serve immediately.

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EVENING DINING Pork and Balsamic Strawberry Salad 1 pork tenderloin (1 pound) 1/2 cup Italian salad dressing 1-1/2 cups halved fresh strawberries (use frozen if not in season) 2 tablespoons balsamic vinegar 2 teaspoons sugar 1/4 teaspoon salt 1/4 teaspoon pepper 2 tablespoons olive oil 1/4 cup chicken broth 1 package (5 ounces) spring mix salad greens 1/2 cup crumbled goat cheese Place pork in a shallow dish.

Add salad dressing; turn to coat.

Refrigerate, covered, at least 8 hours.

Combine strawberries, vinegar and sugar; cover and refrigerate.

Preheat oven to 200°. Drain and wipe off pork, discarding marinade.

Sprinkle with salt and pepper. In a large cast-iron or other ovenproof skillet, heat oil over medium-high heat.

Add pork; brown on all sides.

Bake 15-20 minutes. Remove from skillet; let stand 5 minutes.

Meanwhile, add broth to skillet; cook over medium heat, stirring to loosen browned bits from pan.

Bring to a boil.

Reduce heat; add strawberry mixture.

Heat through.

Place greens on a serving platter; sprinkle with cheese.

Slice pork; arrange over greens.

Top with strawberry mixture.

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EVENING DINING Sausage-Stuffed Butternut Squash 1 medium butternut squash (about 3 pounds) 1 pound Italian turkey sausage links, casings removed / or your preferred sausage 1 medium onion, nely chopped 4 garlic cloves, minced 1/2 cup shredded Italian cheese blend Crushed red pepper akes, optional Cut squash lengthwise in half; discard seeds.

Place squash in a large microwave-safe dish, cut side down; add 1/2 in. of water. Microwave, covered, on high until soft, 20-25 minutes.

Cool slightly.

Meanwhile, in a large nonstick skillet, cook and crumble sausage with onion over medium-high heat until no longer pink, 5-7 minutes.

Add garlic; cook and stir 1 minute. Leaving 1/2-in.-thick shells, scoop pulp from squash and stir into sausage mixture.

Place squash shells on a baking sheet; fill with sausage mixture. Sprinkle with cheese.

Heat until cheese is melted, 1-2 minutes.

If desired, sprinkle with pepper flakes.

To serve, cut each half into two portions. .

Lamb Chop Casserole 8 forequarter lamb chops fat trimmed 1/4 cup caster sugar 1/4 cup plain our 1 tsp curry powder 1 tsp English mustard powder 1 tsp mixed spice 1/4 cup tomato paste 1 1/2 cups water 1/4 cup white vinegar 1 tsp salt and pepper to taste.

Place chops in a deep casserole dish.

Mix all other ingredients together and pour over the chops, making sure all chops are covered.

Bake at 180C for 2-2½ hours.

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EVENING DINING Sweet potato, chickpea & spinach curry Dairy free – Vegetarian - Vegan olive oil 2 red onions 3 tablespoons rogan josh paste 1 fresh red chilli 3cm piece of ginger 1 bunch of fresh coriander 3 sweet potatoes 1 x 400 g tin chickpeas 8 ripe tomatoes or 1 x 400g tin chopped tomatoes 1 x 400 ml tin light coconut milk 400 g pre-washed spinach.

Heat 2 tablespoons of oil in a large saucepan over a medium heat.

Peel, finely slice and add the onion along with the curry paste, mix well, then cook for 10 minutes, or until the onion is soft and golden, stirring occasionally. Finely chop the chilli, then peel and finely grate the ginger.

Pick the coriander leaves and finely slice the stalks.

Chop the sweet potatoes into 2cm chunks.

Add the chilli, ginger, coriander stalks and sweet potato to the softened onion.

Drain and tip in the chickpeas, then cook for 5 minutes.

Roughly chop and add the fresh tomatoes (if using) or tip in the tinned tomatoes.

Add 200ml of water and bring to the boil.

Reduce the heat to a simmer, then cover and cook for 10 to 15 minutes.

Remove the lid, then cook for a further 15 to 20 minutes, stirring occasionally, or until the sweet potato is cooked through and the sauce thickened.

Stir in the coconut milk and cook for a couple of minutes, then stir in the spinach and cook until wilted.

Scatter over the coriander leaves, then serve with poppadums and rice, if you like.

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EVENING DINING Massaman Curry 1 tbs olive oil 600g Rump Steak 1 red onion, cut into wedges 1/3 cup (100g) massaman curry paste 600g butternut pumpkin, peeled, seeded, cut into 2cm pieces 1 large eggplant, cut into 3cm pieces 400ml coconut milk 300g green beans, trimmed, halved crossways 450g pkt microwavable jasmine rice 1/4 cup peanuts, toasted and chopped Heat half the oil in a large deep frying pan over high heat. Season the steak.

Cook for 2 mins each side for medium-rare or until cooked to your liking.

Transfer to a plate and cover with foil. Set aside to rest.

Heat the remaining oil in the pan over high heat. Add onion.

Cook, stirring, for 2 mins. Add curry paste. Cook, stirring, for 1 min or until aromatic. Add pumpkin, eggplant and coconut milk.

Bring to a simmer. Reduce heat to medium-low.

Cover and cook for 10 mins or until the pumpkin is tender. Add the beans.

Cook, covered, for 2 mins or until the beans are bright green and tender crisp. Meanwhile, heat the rice following packet directions.

Thinly slice the steak. Add to the vegetable mixture in the pan and stir to combine.

Sprinkle with the peanuts and serve with rice.

Tahitian Raw Limed Fish.

1 Tbs Olive Oil 1kg White Fish Lime Juice ½ Cup Vegetable Oil ¼ Cup Olive Oil 1 Capsicum Diced 2 Avocados Cubed 1 Tblspn Grated Lime Rind 2 Tomatos Diced 2 Shallots Chopped 2 Tlbspn Capers 2 Drops Of Tabasco Cut Fish Into Thin Strips, Cover In Lime Juice And Marinade In The Fridge Over Night (the Lime Juice Effectively Cooks The Fish). Next Day, Drain And Mix In Other Ingredients With The Fish. Season To Taste With Salt And Pepper. Keep Well Chilled.

Dish Will Last In Fridge For Two Or Three Days.

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CAKES & SWEETS Scones 2 ways (1) Lemonade Scones: 3 cups S.R. our 1 cup cream 1 cup lemonade (2) Cream Scones: 3 cups S.R. our 1 cup cream 1 cup milk Pinch of salt Method for both ways: Stir the ingredients with a knife until just mixed.

Turn out onto a floured board or baking paper and slightly mould (do not knead the mixture) into a square shape about 2cm depth and then cut into 9 (or 12) squares.

Place on baking tray and bake in a hot oven (210 degrees on the top shelf) Serve with fresh cream and jam

Caramel Slice – by Diane 180g butter ½ cup brown sugar 1 cup S.R. our 1 cup coconut 1 tbsps. Cocoa 1 tin of condensed milk 2 level tbsps. Golden syrup 1 tbsps. butter chocolate icing walnuts.

Melt butter and pour over mixed dry ingredients.

Press into a biscuit tray.

Cook at 180 degrees for 15 minutes.

Over a low heat melt together:1 tin of condensed milk 2 level tbsps.

Golden syrup and tbsps. butter Stir until thick.

Spread this on the cooked biscuit base and cook for a further 5 minutes.

Ice with chocolate icing and spread with walnuts, cut into squares.

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CAKES & SWEETS RUM BALLS (Grandma Bales’ recipe) 10 Vita Brits crushed 2 Tablespoons cocoa 375g mixed fruit 1 tin condensed milk 2 or 4 or 6 Tablespoons Bundaberg Rum. Mix all together Roll into balls with wet hands then roll in coconut and store in fridge.

TRUFFLES (Gran) 1 Pkt NICE biscuits – crushed 1 cup coconut 1 ½ tspn cocoa 1 tin condensed milk.

Combine and roll in coconut or chocolate/cocoa.

Butter Cream Icing ½ cup butter 3 ½ cups icing sugar ¼ cup milk 2 tsp. vanilla paste.

Beat butter in mixer until creamy. At low speed add icing sugar.

Gradually add the milk until desired consistency is reached, add vanilla paste.

Plum Pudding in a Cloth 2 cups of plain ower 1 cup of sugar 2 Tablespoons butter 1 teaspoon of mixed spice Good pinch of salt 1 packet of mixed fruit 6 chopped dates 2 teaspoons of BiCarb Soda in a cup of cold black tea Sieve flour, spice sale, rub in butter, add sugar and fruit mix in soda and tea.

Put in cloth and tie tightly. Boil for 3 hours Bless Alma Broom The Fraser Coast LNP Women’s recipe book

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CAKES & SWEETS Linda’s Hummingbird Cake Melted butter to crease 1 x 440g can crushed pineapple in juice 1 cup mashed overripe banana 60ml (1/4 cup) fresh passionfruit pulp 215g (1 cup) caster sugar 2 eggs, lightly whisked 150g unsalted butter, melted 265g 1 ¾ cup self-raising our, sifted 2 teasp ground cinnamon Cream Cheese Icing 1 x 250g pkt cream cheese at room temp 60g unsalted butter, extra at room temp 125g (¾ cup) icing sugar mixture Preheat oven to 170 C. Brush a round 22cm base measurement cake pan with melted butter to lightly grease.

Line the base with non-stick baking paper Drain pineapple, reserving 1 Tab spoon juice.

Combine the pineapple, banana, passionfruit pulp, sugar and egg in a large bowl.

Stir in the butter. Add the flour and cinnamon.

Stir until just combined.

3.

Spoon into the prepared pan.

Bake for 1 hour 10 minutes or until a skewer inserted into centre comes out clean.

Set aside in the pan for 5 minutes to cool.

Turn onto a wire rack to cool completely.

4.

To make the cream cheese icing, use an electric beater to beat the cream cheese, butter, icing sugar and reserved pineapple juice in a bowl until smooth.

Spread over the top of the cake. Cut into slices to serve.

COOK’S TIP: You will need 2 large bananas and about 3 passionfruit for this recipe.

FREEZING TIP: At the end of step 3 wrap in 2 layers of plastic wrap.

Freeze for up to 2 months. Thaw and continue from step 4 LINDA: I have found 125g cream cheese for topping is sufficient.

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CAKES & SWEETS Humming Bird Cake (2) 1 cup our 1/2 cup SR our 1 tsp cinnamon 1/2 tsp bicarb 3/4 cup caster sugar (I just use white sugar if that’s all I have) Mix the above together and then make a well in centre and add these after you have mixed them together; 2 eggs lightly beaten 1/2 cup oil (MIX THESE 4 TOGETHER) 1 1/2 cups mashed bananas 3/4 cup undrained crushed unsweetened pineapple.

Beat until just combined, Bake for 1 Hour or until tested done at 180C in 8-inch square tin.

Beat 100 grams softened cream cheese with 3/4 cup of icing sugar, spread on the cake when it is cool and then sprinkle with this topping.

Topping: Lay greaseproof paper on bench and rub with oil.

Put 100grams caster sugar into a pan over medium heat add a splash of pineapple juice or water.

When the sugar is dissolved and golden add 50 grams of pecan nuts and a pinch of salt and stir until dark brown.

Pour this mixture onto the paper and let cool. When hard smash with a hammer.

Sprinkle this over the cake and dust lime zest and flowers over top.

This is so easy to make, stays moist for days and if you grace it with the topping there is nothing to beat it, it is such a favourite and so easy.

Lemon Butter 2ozs Butter 3 eggs 8ozs sugar ¼ pint of water ¼ pint strained of lemon juice Rind of 2 lemons In a double boiler or saucepan add Cream butter and sugar, add beaten eggs, lemon juice and rind.

Cook until thick, stirring.

Put into warm clean jars, seal and refrigerate.

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CAKES & SWEETS Linda’s Boiled Fruit Cake Boil in saucepan 1kg mixed fruit 1 cup sugar 1 cup water/orange juice 250g butter 2 tsp. mixed spice 1 tsp. bi-carb.

Once cooled add: 2 beaten eggs, ½ tsp vanilla 2 cups plain flour or 1 cup S.R. flour and 1 cup plain flour – mix well.

Cook in a lined 8” cake tin on slow to medium temperature for at least 1 hour to 1 ½ hours or until cooked.

Pauline’s Cream Cheese Slice 155g margarine 1 cup caster sugar 250g Philly cheese Juice of one lemon 1 tsp. vanilla Heaped tsp. gelatine dissolved in hot water.

Mix ingredients together and spread over Lattice biscuits then top with more Lattice biscuits.

Refrigerate to set. Once set cut into squares.

Salted Peanut Slice – Granny Harris Melt together: 180g butter and ¾ cup brown sugar.

Add: 1 cup S.R. our 1 cup salted peanuts 1 cup coconut.

Place in a slice tray and bake until brown.

Slice while still hot.

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CAKES & SWEETS Thea’s Banana Muffins 2 ½ cups S.R our ¾ cup brown sugar 1 cup milk 1 egg 2 tbsp. margarine 1 tsp. vanilla 2 ripe bananas.

Blend together milk, egg, margarine, vanilla and bananas Place flour and sugar in a large bowl and mix in blended milk mixture Pour mixture into a greased muffin tray Bake for 20-25 mins at 180 C YUMMY TIP: Add sultanas, coconut or choc chips or any combination of same.

Thea’s Easy Banana Cake 125g butter ¾ cup sugar 1 tsp. vanilla essence 1 egg 2 ripe bananas (mashed) 1 ½ cups S.R. our ¼ cup milk.

Melt butter, sugar and vanilla in a saucepan and remove from heat.

Add mashed bananas and stir until just blended.

Add egg and mix well.

Stir in flour, add milk and mix lightly.

Bake at 170 C for approx. 40 mins.

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CAKES & SWEETS Christmas Icecream Cake 2 cups cream 395ml sweetened condensed milk ¼ cup frozen fruit mixed berries (thawed and pureed) 150g fresh raspberries.

Line the base and sides of a 20cm round cake pan with plastic wrap and baking paper.

Beat together cream and condensed milk until soft peaks form. Pour into prepared cake pan.

Dollop berry puree over cream and gently swirl over the top with a metal skewer Cover with plastic wrap and freeze overnight.

Once frozen, gently ease cake out of the pan and serve with fresh raspberries.

(Tip-before serving leave sit for a few min. before cutting cake into wedges).

TORTONI (Italian Ice-cream Dessert) 1 Cup of Dried Fruit (white) ¼ cup Brandy 2 cups cream – whipped ½ cup sifted icing sugar 1 cup chopped walnuts ¾ cup plain biscuit crumbs – crushed nely 2 egg whites – stify beaten Cherries (glace) to decorate.

Marinate fruit in Brandy overnight Whip cream with icing sugar until stiff.

Fold in fruit, nuts and ¼ cup of biscuit crumbs and beaten egg whites.

Pour into dish (I use a quiche/flan dish).

Sprinkle over remaining crushed biscuit.

Decorate with cherries.

Freeze until firm.

Will easily serve 10 people.

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CAKES & SWEETS Coconut and Blueberry Slice (Gluten Free) Base: 1 ¼ cup almond meal ½ cup desiccated coconut 1/3 cup tapioca our 3 tbsp. Coconut oil, melted 2 tbsp. rice malt syrup 1 tsp. vanilla extract Jam layer and coconut topping: ¾ cup Blueberry jam. 1/3 cup desiccated coconut Preheat oven 180 degrees and line a 20cm square pan with enough baking paper above the edges to pull the slice out of the pan once made In a large bowl mix the almond meal, coconut and tapioca flour.

Then add the coconut oil, rice malt syrup and vanilla to the dry mixture and mix until just combined.

Press the mixture evenly into the bottom of the pan and bake for 10 – 12 minutes or lightly golden.

Set aside and cool completely.

Once cooled preheat the oven once more to 180 degrees.

Spread the blueberry jam onto the base evenly, followed by a light layer of the coconut on top.

Bake for another 10 – 15 minutes until the coconut topping is just toasted and slightly brown. Cool and then refrigerate.

Cut into squares once completely set.

High 5 Chocolate Sauce This combines 5 ingredients with 5 parts each e.g 5 tablespoons/cups/teaspoons golden syrup 5 tablespoons/cups/teaspoons water 5 tablespoons/cups/teaspoons old fashioned brown sugar 5 tablespoons/cups/teaspoons cocoa powder 5 tablespoons/cups/teaspoons butter Put all ingredients in a pan and bring to a simmer.

Simmer until all ingredients are dissolved.

Great over ice-cream.

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CAKES & SWEETS Krissy’s Choc Chip Biscuits 125g butter ¼ cup peanut butter 1 cup brown sugar 1 egg, lightly beaten ¾ cup S.R. our ¾ cup plain our ½ cup rolled oats 1 cup choc bits Preheat oven to 180 degrees and line two baking trays with baking paper.

Combine butter and peanut butter in a small saucepan over medium heat and cook, stirring for 3-4 minutes and combined then transfer to a large bowl and allow to cool for 5 minutes.

Add brown sugar and egg and mix well.

Add combined sifted flours, oats and choc bits and mix well.

Roll tablespoons of the mixture into balls and place onto prepared trays and slightly flatten with a spatula.

Bake for 12-14 minutes or until golden and firm to touch.

Stand for 5 minutes on tray before placing onto a wire rack to cool.

Cacao & Coconut Oil Chocolate 250gms organic virgin coconut oil 1 dessert spoon raw organic honey(optional) ¾ cup raw cacao powder Chopped organic nuts and/or dried fruit of your choice Place coconut oil and honey in a heat resistant bowl and place over a saucepan ½ filled with water. Bring to the boil and stir oil and honey till liquid.

Remove from heat and add the cacao powder. Mix well till smooth.

I use a stick mixer to make sure honey evenly mixed through mixture.

Place chopped nuts, and/or fruit in a shallow dish that can be placed in the freezer.

Pour over the chocolate mixture. Place in freezer till set about 1 hour.

Score the top with a knife before fully set to make it easier to cut into bite size pieces.

Must be stored in fridge until ready to eat as it becomes soft at room temperature.

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CAKES & SWEETS Rum and Raisin Tart 2 tbsp. raisins, chopped 3 tbsp. rum 200g chocolate biscuits, crushed 80g -100g butter, melted 250g Philadelphia Cream Cheese ½ cup sugar 1 egg yolk 1 tbsp. gelatine 2 tbsp. water 300mls partly whipped cream Extra cream for topping.

Base: Soak 2 tbsp. of Raisins in 3 tbsp. of rum. Combine crushed biscuits and butter and press into tart plate and refrigerate.

Filling: Whip Philadelphia Cream Cheese until smooth. Add sugar, egg yolk and gelatine (dissolved in water). Stir in partly whipped cream.

Stir in Rum and raisins. Spoon over the set prepared biscuit base.

Top with whipped cream and grated chocolate.

Sharon’s Fruit Cake Boil for 5 minutes: 2 cups mixed fruit 1 teaspoon mixed spice 1/2 cup butter 1 cup sugar 1/4 cup rum 1/2 teaspoon soda Let mixture cool then add: 1 beaten egg, 1 cup SR our, 1 cup plain our.

Mix thoroughly and cook for 1 hour.

This was my dad’s favourite.

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CAKES & SWEETS Joan Baker’s Lemon Slice Base: 3 crushed Weet Bix 1 cup coconut 1 cup S.R. our 1 cup brown sugar 185g melted butter In a bowl mix all dry ingredients together.

Add melted butter. Press into a lamington tin.

Tip – a larger sized tin makes a nice thin slice.

Icing: Mix together the juice of 1 lemon, 1 tbsp. melted butter and 1 cup of icing sugar and spread over base evenly

Debbie’s Mars Bar Slice 3 x 65g Mars Bars, chopped 90g butter 3 cups Rice Bubbles 200g milk chocolate 2 tbsp. peanut butter 30g butter, extra.

Grease a slice tray.

Combine Mars Bars, butter and peanut butter in a saucepan.

Stir constantly over low heat, without boiling, until the mixture is smooth.

Stir in Rice Bubbles and press mixture evenly into the greased tray. Melt the extra butter and chocolate over hot water and stir constantly until smooth.

Spread the chocolate evenly over the slice mixture and refrigerate until topping is set.

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CAKES & SWEETS Michele’s Caramel Marshmallow Slice Base: 1 cup S.R. our ¾ cup coconut ½ cup brown sugar 125g butter, melted 2 tbsp. coconut roasted extra.

Combine all ingredients in a bowl, add melted butter and mix well.

Press mixture into a slice tray and cook in a moderate oven for 15 minutes.

Place extra coconut on a baking tray and cook (will burn easily!).

Caramel: 400g condensed milk 60g butter 2 tbsp. syrup Cook over low heat until all ingredients are combined.

Simmer over medium heat for approx. 8 minutes or until thick and dark in colour.

Spread this over cooked base mixture.

Marshmallow: 1 cup caster sugar 1 cup water 1tbsp. gelatine vanilla.

Combine caster sugar, water and gelatine over low heat until the gelatine is dissolved.

Simmer gently for about 5 minutes Pour into glass bowl and mix until stiff.

Add vanilla and mix in.

Spread on top of caramel mixture and sprinkle toasted coconut on top of the marshmallow.

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CAKES & SWEETS Banana Muffins (2) 2 Cups (250gm) self – raising Flour 1 cup (150 g) oat bran ¾ cup (185 g) caster sugar 60 g butter, melted ¾ cup (185ml) milk 2 eggs, lightly beaten 1 cup (240 g) mashed ripe banana (about 2 medium bananas) (Makes about 12).

Preheat oven to hot 210 ℃ Grease muffin tray (12 x 125ml holes) Sift the flour into a large bowl, then add the oat bran & Sugar. Make a well in the centre.

Whisk together the butter, milk, eggs and banana and add to the dry ingredients all at once.

Stir with a wooden spoon until just mixed – don’t over beat as the batter should remain lumpy (banana) Spoon the mixture into the prepared tray & bake for 15 minutes or until risen cooked through and brown. Transfer the muffins to a wire rack to cool.

Icing: 100 g cream cheese 2 tablespoons icing sugar 2 teaspoons lemon juice Dried banana slices.

Beat cream cheese, icing sugar & lemon juice together with electric beaters until light and creamy.

Spread over the cooled muffins and top with dried banana slices.

Sand Cake ¼ cup of milk ¼ lb butter ¾ cups of sugar 2 eggs 1 cup SR our pinch Pinch salt 1 teaspoon of cornour Place all ingredient in large blow. Beat for 6 minutes until light and fluffy.

Bake in moderate oven (about 180 degrees) for 50 minutes.

Bless Alma Broom

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CAKES & SWEETS Fruit and Bran Loaf 1 ½ cups (280 g) fruit medley (combination of nely chopped dried fruits – apricots, pears, apples, peaches and sultanas) ½ cup (60 g) raisins ½ cup (70 g) processed bran ½ cup (95 g) soft brown sugar 1 ½ cups (375ml) milk 1 ½ cups (185 g) S.R. our (sifted) Whole blanched almonds to decorate.

Preheat oven to moderate (180℃) Lightly grease a 23 x 13 x 7 cm loaf tin & line with baking paper.

In a bowl, place the fruit medley, raisins, bran, brown sugar & milk together well.

Leave to soak for at least 15 minutes.

Add the flour to the mixture and mix together well.

Spoon into the prepared tin, smooth the surface and decorate with the almonds.

Bake for 45 – 50 minutes, or until a skewer comes out clean when inserted in the centre of the cake.

Leave in the tin for 5 minutes then turn out onto a wire rack to cool.

Cut into slices and eat plain or spread with butter.

(Can be eaten warm or cold, which ever you prefer.) (6-8 slices)

Pumpkin Fruit Cake 250G sugar 250g butter or margarine 2 eggs 1 cup cold mashed pumpkin 2 cups SR Flour 1 packet mixed fruit 1 tablespoon syrup vanilla essence Cream butter and sugar. Add syrup then pumpkin. Then add flour and salt.

Bake in a moderate oven (180℃) for 1 1/2 to 2 hours.

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CAKES & SWEETS Janet’s Boiled Fruit Cake 1 cup sugar 1 cup water 250g butter 1kg packed mixed fruit 1 tbsp. golden syrup ¼ tsp. salt 1 tsp. mixed spice 1 tsp. bicarbonate of soda 1 cup plain our 1 cup S.R. our 3 eggs, well beaten 30ml brandy almonds to decorate (optional) Place the sugar, water, butter, salt, mixed spice, golden syrup, bicarbonate of soda and mixed fruit into a large saucepan on low heat and simmer while stirring for 5 minutes. Allow to cool Sift together the plain flour and the S.R. flour and add to the cooled mixture along with the beaten eggs and brandy and combine Pour mixture into a lined 180 x 180 cake tin and decorate with almonds Place in a moderate oven (150 degrees) for two hours.

Cinnamon Tea Cake 2 tbsps. butter 1/4 cup castor sugar 1 egg 1/2 cup milk vanilla pinch of salt Topping: 1/2 tbsps butter 1 dsps sugar 1 tbsps cinnamon Beat butter and sugar to a cream. Add vanilla and egg and beat well.

Sift Flour and salt, add to mixture alternately with milk. Mix to a soft dough.

Pour into a greased and floured tin.

Bake in a moderate oven (180) for about 20 minutes. Turn out onto wire rack.

Brush top with melted butter and sprinkle with a mixture of sugar and cinnamon.

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CAKES & SWEETS Dave’s Dark & Stormy Rum Balls 250g pkt shortbread 105g (1 1/4 cups) desiccated coconut 35g (1/3 cup) cocoa powder 395g can sweetened condensed milk 1 tablespoon glace ginger, nely chopped 1 teaspoon nely grated lime rind 1 bottle of your favourite Bundaberg Rum Dark chocolate melts, melted.

Place all your ingredients on your kitchen bench.

Ensure the quality of the Bundaberg Rum by opening the bottle and sampling. Repeat.

Process the shortbread biscuits in a food processor until they are finely crushed.

Transfer the crushed biscuits to a large bowl.

Celebrate completing this step with another rum!

Add desiccated coconut and cocoa.

Stir until well combined.

Add the condensed milk, ginger, lime rind and ¼ cup of Bundaberg Rum. Stir until well combined. Taste, and if needed, add more rum to the mix and more rum to your glass!

Place in the fridge for 30 minutes to firm up slightly.

Half an hour is a long time!

Relax and help yourself to another Bundaberg Rum (ah delicious)!

Do your best to roll tablespoonfuls of the mixture into balls.

Place, in a single layer, on a tray lined with baking paper in the fridge for 30 minutes to firm up slightly.

Well done!

Congratulate yourself with a little more Bundaberg Rum! This next step may be challenging!

Steady yourself and carefully melt the dark chocolate melts. Use a fork to dip the balls carefully, 1 at a time. Return to tray.

(It may be better to get someone else to do this for you) return to drinking Bundaberg Rum! Rum balls (what rum balls) may be stored covered, in the fridge.

Check Bundaberg Rum bottle to ensure contents have been completely used.

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CAKES & SWEETS Sultana Cake 250g butter 1 cup castor sugar 2 1/2 cups plain our 1/4 cup SR our 5 eggs 750 g Sultanas 125g Blanched Almonds 1/4 cup brandy; pinch salt 1/4 teaspoon vanilla.

Soak sultanas in brandy.

Beat butter and sugar until light and creamy.

Add eggs one at a time beating well after each egg.

Add sifted flour and salt alternately with sultanas.

Add vanilla and almonds and mix well.

Put mixture in a greased and lined 20cm square tin.

Place a few almonds on top. Bake in moderate oven for 1 3/4 hours. Cool in tin.

Flo’s Pumpkin Scones Lady Florence Bjelke Petersen 1 tablespoon butter ½ cup sugar ¼ teaspoon salt 1 egg 1 cup mashed pumpkin (cold) 2 – 21/4 cups Self Raising our.

Use a mix master to beat the butter, sugar and salt Add the egg and then the pumpkin.

Finally add by hand the sifted flour.

Turn on to a floured board and cut and place on a heated, floured tray.

Cook on the top shelf of a very hot over – 225C – 250C for 15 to 20 minutes.

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CAKES & SWEETS Summer Berry Muffins Line a mufn tin with 8 paper cases.

Mix together: 200g mixed summer berries, such as strawberries (hulled), raspberries and blueberries.

Preheat the oven to 180 degrees.

Into a large mixing bowl sift: 300g of plain flour, 2 teasp. Baking powder, ½ teasp. Bicarbonate of soda Add 125g caster sugar and a pinch of salt and mix.

In a separate bowl mix together: 100g melted unsalted butter, 1 beaten egg, 250ml buttermilk and 1 teasp. Vanilla extract.

Make a well in the middle of the dry ingredients, pour in the buttermilk mixture and add the mixed berries.

Stir until just combined and divide between the muffin cases.

Sprinkle the tops with 1 teasp. soft light brown sugar and bake for 15-20 minutes until golden brown and well risen.

Chocolate Bar (makes 1 bar) ¼ cup raw organic cacao powder (4 tablespoons or 60mls) ¼ cup organic coconut oil 5 mls or 1 teaspoon of peppermint essence 5 mls raw honey Mix ingredients in plastic container and freeze for 30 minutes. Break into bite size pieces. Keep in the fridge. Snack on ½ to 1 bar daily for a healthy, nutritious, guilt-free snack that cuts sugar cravings.

Options Choc Nut Sensation Add a small handful of crushed raw almonds, walnuts or cashews for a chocolate and nut sensation. A few sultanas can be added too.

Chili Surprise Add Chili oil instead of peppermint for a hot shot of chocolate You can make up 3 batches in advance for the week Ingredients for 1 week batch 1 cup raw organic cacao powder (12 tablespoons or 240mls) 1 cup organic coconut oil 20 mls or 4 teaspoons of peppermint essence 20 mls raw honey Pour into 4 containers and freeze The Fraser Coast LNP Women’s recipe book PAGE 59

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CAKES & SWEETS Healthy Coconut Slice 2/3 cup nut butter of choice (almond macadamia, cashew) 1 cup organic shredded coconut 2 table spoons raw cacao nibs 2 tea spoons raw organic honey 1 tea spoon vanilla ½ cup organic virgin coconut oil Melt nut butter, coconut oil, vanilla in a bowl over boiling water.

Remove from heat and add all the dry ingredients.

Mix thoroughly then press into a slice tray.

Refrigerate until set.

Cut into slices Must be stored in fridge until ready to eat as it becomes soft at room temperature.

Healthy Chocolate Balls Vanilla paste – 2 teasps Sultanas – 75gms Cacao powder- 30gms Walnuts or macadamias – 200gms Coconut oil – 20gms .Grind the nuts in food processor used pecans and almonds, with dried apricots and cranberries.

Added the cacao powder.

Melted coconut oil and vanilla paste in microwave.

Then processed until all ingredients moist.

Rolled into ball with coconut.

Place in freezer for 30 minutes then store in fridge.

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BACK TO BASICS Basic Beer Batter 2 cups self-raising our 1 cold can or bottle beer Salt & pepper Whisk flour, beer and season together in a bowl until batter is combined.

Batter maybe a bit lumpy.

Red Wine Jus 1 tbs oil 2 eschalot roughly chopped 175 ml port 175 ml red wine 1 sprig fresh rosemary 1 bay leaf 750ml Beef Liquid Stock 1 tsp salt to taste 2 tsp butter large.

Put enough oil in a pan to just coat the shallots, then caramelise them.

Add port, red wine and herbs, bring to boil.

Simmer and reduce by half.

Add stock and reduce by half again, to a consistency that will coat a spoon.

Taste regularly and add a pinch of salt, if needed.

Remove pan from heat and strain jus through a fine sieve.

Return to stove and bring to a boil.

Remove from heat and melt in butter.

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BACK TO BASICS Basic Pancake Recipe 1 1/2 cups milk 1 egg 2 teaspoons vanilla extract 2 cups self-raising flour 1/4 teaspoon bicarbonate of soda 1/3 cup caster sugar 25g unsalted butter, melted Whisk milk, egg and vanilla together in a jug.

Sift flour and bicarbonate of soda into a bowl.

Stir in sugar. Make a well in centre. Add milk mixture.

Whisk until just combined. Heat a large non-stick frying pan over medium heat.

Brush pan with butter. Using 1/4 cup mixture per pancake, cook 2 pancakes for 3 to 4 minutes or until bubbles appear on surface.

Turn and cook for 3 minutes or until cooked through.

Transfer to a plate. Cover loosely with foil to keep warm.

Repeat with remaining mixture, brushing pan with butter between batches.

Serve.

Basic Fritter Batter 450g (3 cups) self-raising our 500ml (2 cups) milk 2 eggs, lightly whisked Salt & freshly ground black pepper Sift flour into a large bowl and make a well in the centre.

Whisk together the milk and eggs in a jug.

Use a balloon whisk to gradually stir milk mixture into flour.

Season with salt and pepper.

Stir in preferred filling – Example, diced shallots, corn cornels, diced tomatoes (seeds removed) and diced or piece of corned meat.

Add sauce your preferred sauce / tomato / bbq.

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BACK TO BASICS Basic Butter Cake 125g butter, chopped, at room temperature 3/4 cup caster sugar 1 teaspoon vanilla essence 2 eggs 2 cups self-raising our, sifted 2/3 cup milk.

VANILLA ICING 2 cups icing sugar 15g butter 1-2 tbsp hot water 1 tsp vanilla extract.

Preheat oven to 180C. Lightly grease a deep, 20cm round cake pan.

Line base with baking paper.

Beat butter, sugar and vanilla together in a large bowl using an electric mixer, until pale and creamy.

Add eggs one at a time, beating well after each addition, scraping down sides of bowl.

Lightly fold flour into creamed mixture alternately with milk, beginning and ending with flour.

Spoon mixture into prepared pan, smoothing top.

Bake for 40-45 mins, or until cooked, when tested.

Cool in pan for 5 mins, before turning onto a wire rack to cool completely.

To make the vanilla icing: Sift icing sugar into a bowl. Add butter, water and vanilla.

Beat well with a wooden spoon until a smooth spreadable consistency.

Spread over cooled cake. Decorate, if desired.

Store in an airtight container.

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BACK TO BASICS White / Bechamel sauce 60g butter, chopped 1/3 cup plain our 4 1/2 cups milk 75g parmesan cheese, nely grated 1/4 teaspoon salt Good pinch ground nutmeg Melt butter in a medium saucepan over medium-high heat until foaming.

Add flour. Cook, stirring, for 1 to 2 minutes or until bubbling.

Remove from heat. Slowly add milk, whisking constantly, until mixture is smooth.

Return to heat. Cook, stirring with a wooden spoon, for 10 to 12 minutes or until sauce comes to the boil, thickens and coats the back of a wooden spoon.

Remove from heat. Stir in parmesan, salt and nutmeg.

Curry Sauce Base Serves: 6 2 tablespoons peanut oil 1 tablespoon butter 1 large onion, chopped 1 tablespoon nely grated fresh ginger 2 tablespoons crushed garlic 1 teaspoon ground cinnamon 1 teaspoon ground black pepper 2 tablespoons ground coriander 2 tablespoons ground cumin 1/4 teaspoon ground turmeric 1 teaspoon cayenne pepper 2 tomatoes 2 red chillies, seeded 2 - 4 tablespoons chopped fresh coriander 125g low fat plain yoghurt, whisked until smooth 3 cups water Use this for meat or vegetable dishes / with rice. Yum.

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100 WAYS TO IMPRESS WITHOUT THE STRESS COOKBOOK

This book is dedicated to,

Krissy Pocock, our late Branch Treasurer, who put so much effort into its preparation and whose gentle and kind soul departed this life on April 6, 2020.

May she rest in peace.

From the women of the Fraser Coast LNP

Design complimentary Tearoom Design & Print, Hervey Bay 2020