Bon(e) Appétit by amy.lotter

BONE APPETIT Ward 9

Welcome to the Ward 9 cookbook, Here is a book, a recipe book compiled of sweet treats and savoury meals for all to share. It has been pulled together by the staff of Ward 9, past and present. Each recipe has been chosen by the individual carefully and thoughtfully to portray their cooking style and treat of choice to share with you. So, choose wisely on what you make first but make it your mission to make them all. Try something new and test those taste buds of yours… Or even just bake and cook the same recipe over and over. I recommend giving everything a go ! Now go off and enjoy your ward 9 food experience and adventure… share with all and keep in mind the love and goodness of not only these recipes, but the Ward 9 family. Bon(e) - appétit !

Made for the lovely nurses of ward 9 ! As well as a tribute to all nurses for all the hard work they do every day and the care they give so freely. Nurses care for patients everyday to get them to their best selves; this can be mentally, physically and emotionally draining so food is always there to fill the hole. It appears that every ward always seems to have a break room full of food and treats, or a nurses station housing many snacks. And no matter what, at every celebration or get-together, big or small, food is to be brought and shared ! The joke is that nurses will do anything for food. Patients and their families must know this too as they are always gifting nurses with food. Usually the gift is a cake, cookies, a box of chocolates, or basket of fruit. Sometimes these snacks and treats are exactly what gets nurses through a shift or to the end of a bad and busy day. (if the doctors do not help themselves too) That is why this cookbook has been created, as the nurses of ward 9 are forever swapping recipes, sharing plates of food, and swapping notes at a ward shared lunch. This is our love language and way of showing care and appreciation to those on the floor that work so hard to rehabilitate patients back to full health. Nurses need to look after each other too ! So enjoy the recipes that have been passed down and between the many staff on Ward 9 and share it with your Ward, family or friends and spread the love...

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CONTENTS –––– SWEET

pg 6 - 42 cakes, tarts, pies + loaves pg pg pg pg pg pg pg pg pg pg pg pg pg pg pg pg pg pg

7 lemon cake 9 mum’s sticky lemon loaf 11 gluten-free lemon + yoghurt cake (gf) 13 gluten-free banana + sultana mini loaves (gf) 15 eva’s fruit cake 17 fruity coconut loaf 19 betty’s raisin loaf 21 american roly poly apple pie 23 cheesecake 25 raspberry chocolate ganache tart 27 super simple chocolate cake 29 chocolate cock-eyed cake 31 best banana bread 33 vicki’s dairy-free banana cake (df) 35 gluten-free choc chunk banana bread (gf) 37 banana bread 39 pavlova 41 rolled pavlova

pg 43 - 68 slices pg pg pg pg pg pg pg pg pg pg pg pg pg

43 45 47 49 51 53 55 57 59 61 63 65 67

rocky road tan squares the citrus slice apricot + coconut slice sultana butterscotch squares hello rosie slice jaffa fudge slice chewy chocolate slice salty caramel chocolate slice magic slice gluten-free brownies (gf) ben’s pecan brownies the ultimate chocolate brownie

pg 69 - 84 biscuits + cookies pg pg pg pg pg pg pg pg

69 71 73 75 77 79 81 83

peanut butter chocolate cookies picnic brownie cookies salted chocolate fudge brownie cookies shortbread steller afghans florentines healthy choc-chip cookies soft chocolatey cookies

pg 85 - 104 sweet treats + snacks pg pg pg pg pg pg pg pg pg pg

85 salted caramel crackle 87 brady’s brandy snaps 89 chocolate snowballs 91 up the wazu balls 93 overnight oats 95 coffee chelsea buns 97 hot cross brioche buns 99 chocolate eclairs 101 focaccia bread 103 banana pancakes

pg 105 - 121

pg 106 pg 107 pg 108 pg 109 pg 110 pg 111 pg 112 pg 113 pg 114 pg 115 pg 116 pg 117 pg 118 pg 119 pg 120 pg 121

icings plain icing coffee icing lemon cream cheese icing lemon icing basic chocolate icing chocolate icing sugar icing chocolate cocoa icing chocolate ganache icing chocolate buttercream icing chocolate cream cheese icing white chocolate cream cheese icing condensed milk icing brown sugar buttercream icing basic buttercream icing cream cheese icing vanilla icing

S AVOURY pg 122 - 162

meals

pg pg pg pg pg pg pg pg pg pg pg pg pg pg pg pg pg pg pg pg

123 125 127 129 131 133 135 137 139 141 143 145 147 149 151 153 155 157 159 161

pad thai one pot pasta one pan sun-dried tomatoes + chickpeas filipino adobo chicken filipino pork humba meatloaf with barbeque cantonese crispy pork belly beef caldereta beef casserole lentil bolognese robyn’s go-to green pasta italian-style lamb shanks chilli con carne crispy tofu sweet + sour pork/fish/chicken butter chicken chicken + tarragon pie frying pan pizza kerri’s pumpkin soup KFC - Kel’s fried chicken

pg 163 - 176 savoury treats + snacks pg pg pg pg pg pg pg

163 165 167 169 171 173 175

feijoa chutney cheese ball cheesy ensaymada gluten-free scones (gf) (+ flavour variations) corn fritters courgette, pumpkin + bacon slice tomato + chilli jam

pg 177 - 190 salads + sides pg pg pg pg pg pg pg

177 179 181 183 185 187 189

bean salad carrot salad brown rice salad easy quinoa salad tuna + buffalo mozzarella salad sliced potato louisa’s creamed spinach

pg 191 - 199 doughs + dough variations pg 191 brioche dough pg 97 hot cross brioche buns pg 193 brioche burger buns pg 195 plaited white bread pg 199 wholemeal bread pg 199 french sticks pg 199 dinner rolls pg 197 pizza dough

C ONDIMENTS

pg 200 - 205 pg pg pg pg pg pg

175 201 163 203 204 205

jam, drinks + extras

tomato + chilli jam kombucha feijoa chutney sweet + sour sauce satay sauce bechamel sauce

pg 207 - 217

index page

SWEET

pg 7 - 42

cakes, tarts, pies + loaves

pg 43 - 68

slices

pg 69 - 84

biscuits + cookies

pg 85 - 104

sweet treats + snacks

pg 105 - 121

icings

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LEMON CAKE –––– By Sue Huskinson Serves 20 - 30 +/- 40 mins + Cool for 10 mins.

Ingredients Cake: 150g butter, softened 200g caster sugar Zest of 1 lemons 2 eggs 1 extra egg yolk 125g plain flour 1 tsp baking powder ½ cup sour cream Lemon syrup: 2 ½ tbsp caster sugar Juice of 2 lemons

Method Preheat the oven to 160° regular bake and line the cake tin with baking paper. Put butter in a warmed bowl, beat until smooth using an electric mixer. Beat in sugar and lemon zest. Continue to beat until the mixture turns a pale lemon colour. Break the eggs and the extra egg yolk into a separate small bowl. Whisk with a fork until combined. Beat eggs into the butter and sugar mixture, adding in little by little. Sift the flour and baking powder together onto a piece of baking paper, then sieve over the beaten egg mixture and fold them in, along with the sour cream using a large spoon. Spoon the mixture into the prepared cake tin. Bake for 40 minutes in a preheated oven or until the cake springs back when touched in the middle. Cool in the tin for 10 minutes then turn the cake out onto the rack to cool. To make the syrup... Dissolve the sugar in lemon juice and when the cake is cool, return it to the cake tin, poke 20 small holes through the cake with a skewer or cake tester and pour the syrup all over. Cut into desired slices and enjoy !

–––– MUM’S STICKY LEMON LOAF –––– By Amy Lotter

Serves 10 - 20 +/- 1 hour +/- + Cool 10 mins

Ingredients Loaf: 330g caster sugar 6 eggs 280g self-raising flour 130ml cream 70ml canola oil 100g butter, melted Lemon sugar syrup: ½ cup lemon juice ½ cup water ½ cup caster sugar

Method Preheat the oven to 160° and prepare a loaf tin with oil and line with baking paper. To make the loaf... Place sugar and eggs into a mixing bowl, stand mixer or the bowl of your handheld mixer. Or even mix and beat with your handheld whisk… Whisk the eggs and sugar at a high speed until pale and fluffy in texture. Sift in the flour and mix with a wooden spoon until combined. Add the cream, oil and melted butter, mixing to combine. If using a standing mixer continue to mix on low while you pour in the ingredients. If preferred, continue to stir with a wooden spoon until combined. Pour and spoon the mixture into the prepared loaf tin. Bake for 40 minutes, or until golden brown and skewer comes out clean. Refer to tips below... While the loaf is in the oven and near ready, prepare the syrup. To prepare the lemon sugar syrup... Place lemon juice, water, and sugar in a small pan over a medium heat and bring to the boil. Stirring to dissolve the sugar. Allow to simmer until loaf is ready. Once the loaf is ready, remove from the oven and while hot, slowly pour the prepared lemon sugar syrup over the hot loaf until it is all absorbed. Ensure to cover the whole loaf, pouring into all the corners and edges. Allow to cool before slicing !

***Tips*** Depending on your oven baking can take 40 mins to 90 mins. Keep checking, it needs to be golden brown to dark brown and solid, not jiggling when removed from the oven. Can use artificial lemon juice or juice of real lemons Syrup stays moist and sticky until the loaf is finished, no drying out of the loaf. Can have it pan-fried until golden and caramelised and served with ice-cream

–––– GLUTEN FREE LEMON + YOGHURT CAKE –––– By Maureen Hansen Serves 20 +/- 1 hour + Cool for 10 - 20 mins

Ingredients 1 ¾ cup sugar 2 large eggs ½ tsp salt 2 - 3 Tbsp lemon juice 2 heaped tsp gluten free baking powder Rind of 2 lemons 1 cup canola oil 1 cup yoghurt 2 cups gluten free flour

Optional: Icing sugar, for dusting Cream, whipped

Method Preheat the oven to 190° / 180° if fan-forced and prepare a 23cm ring tin with oil or flour. In a large bowl, pour in the sugar and grate all the lemon peel from the lemons. Add the eggs, oil and salt. Mix until thick and smooth, then add the yoghurt and lemon juice. Now blend enough to mix. Use plain flour, sweetened or flavoured yoghurt. If you choose flavoured yoghurt; choose a flavour that will blend in with the colour and flavour of the lemon. Now, add the flour and mix just enough to combine with the rest of the mixture. Next, pour the mixture into the prepared tin. Bake for 45 - 50 minutes. Once complete, remove from the oven and leave for 10 - 20 minutes before cooling on a rack. Serve sprinkled with icing sugar and a little whipped cream if desired.

–––– GLUTEN - FREE BANANA + SULTANA MINI LOAVES –––– By Amy Lotter

Serves 12 30 - 50 mins +/- + Cool for 10 mins

Ingredients Loaves: 125g butter, at room temperature ¾ cup firmly packed brown sugar 2 eggs, lightly whisked 3 small overripe bananas, mashed 1 cup gluten-free self-raising flour ⅓ rice flour ½ tsp baking soda 1 tsp xanthan gum ⅓ cup sultanas, chopped Lemon icing: 1 cup icing sugar 1 Tbsp hot water 2 tsp lemon juice

Method Preheat the oven to 180° and prepare a 6 hole loaf tin with oil and line with baking paper as needed. Using an electric mixer, beat the butter and brown sugar until light and fluffy. Gradually add eggs, beating well. Fold the banana through. Sift together flours, baking soda and xanthan gum. Add this to the banana mixture, stirring to combine. Next, stir in the sultanas. Divide this mixture between the prepared loaf tray holes. Bake for 30 minutes. Or until a skewer comes out clean. Remove from the oven and allow them to stand in the tray for 5 - 10 minutes. Turn loaves out onto a wire rack to cool. To prepare the lemon icing... Whilst the loaves cool, whisk the icing sugar, hot water and lemon juice in a small bowl. Once that is prepared, drizzle the icing sugar over the cool loaves. Serve and enjoy !

***note from the author*** These are great for school lunches Yum with tea for an afternoon snack You can get xanthan gum from Binn Inn, New World, Countdown, Health 2000 etc.

–––– EVA’s FRUIT CAKE –––– By Maureen Hansen * patient’s recipe * Serves 20 +/- 2 hours +

Ingredients 1kg mixed fruit 1 tin crushed pineapple 1 cup sugar 115g butter Spices -

1 tsp ginger

½ tsp cinnamon

½ tsp nutmeg

1 tsp mixed spice

1 tsp vanilla, lemon and almond essence

1 tsp baking soda

3 eggs 2 heaped cups flour 1 tsp baking powder Optional: Icing sugar, for dusting Cream

Method Preheat the oven to 150° and prepare a cake tin and line with baking paper. In a large pot... Place mixed fruit, pineapple, sugar and butter. Now add in the spices and mix together over a medium heat. Bring the pot to the boil and simmer for about 3 minutes. Important step: leave to go cold… Now add the eggs, flour and baking powder. Mix to combine and pour into the prepared tin. Bake for at least 1 ½ hours. After 45 minutes, cover with foil and bake for a further 45 minutes. This should make a big cake that will be enjoyed by all !

***Tips*** Dust with icing sugar if desired, serve hot with cream or even ice cream !

–––– FRUITY COCONUT LOAF –––– By Olivia Cruickshank Serves 10 - 20 1 hour + Cool for 10 mins

Ingredients 1 ½ cups flour 1 ¼ coconut 1 ½ tsp baking powder ⅔ cups of sugar 1 cup of milk Can use any milk alternative to make lactose free ½ cup of dried fruit Apricots, cranberries, currants, ginger Pinch of salt

Method Preheat the oven to 180° and prepare a loaf tin with oil and line with baking paper. Roughly chop up all the fruits to desired sizes. Add in all the dry ingredients to a mixing bowl and stir well to combine. Next, add in the mik and fold. Once mixed in well, pour the mixture into prepared loaf tin. Place in the oven and bake for 45 minutes and until golden on top. Leave to cool and serve with butter !

***Note: nice toasted the next day

–––– BETTY’s RAISIN LOAF –––– By Elizabeth (Liz) White * Betty is Liz’s Mum * Serves 10 +/- 50 mins +/- + Cool for 10 mins

Ingredients 4 weetbix, crushed 1 cup raisins Sultanas if desired 1 cup sugar 40g butter 1 Tbsp baking soda 1 cup boiling water 1 cup self raising flour 1 egg, beated

Method Preheat the oven to 180° and prepare a loaf tin with oil and line with baking paper. Start by mixing all the ingredients in a bowl. Pour boiling water over the mixture and leave for about 5 minutes. Stir the water through well. Add self raising flour, egg and stir to combine. Add the flour little bit by little bit. Continue to stir while you add the flour, until all the ingredients are mixed well. Pour this mixture into prepared loaf tin and place in the preheated oven. Bake for 40 - 45 minutes. Remove from the oven when ready and a skewer comes out clean. Allow to cool, slice and serve. Enjoy !

–––– AMERICAN ROLY POLY APPLE PIE –––– By Austine Gamsjager Serves 10 +/- 2 hours +/-

Ingredients 1 cup flour 2 Tbsp butter 1 Tbsp baking powder Pinch of salt Water Filling: 3 medium apples grated or thinly sliced Syrup: ½ cup caster sugar 2 Tbsp butter 1 cup boiling water

Method Preheat the oven to 160 - 180° and prepare a tin or oven proof dish about 30cm x 20cm with oil and line with baking paper. To make the pastry, sift the dry ingredients together, rub in the butter with your fingertips and mix in enough water to make a soft dough. Roll out the pastry to a rectangle about 30cm x 18cm or similar to the tin / dish you have prepared earlier. Peel, core, quarter and thinly slice or grate apples and spread them over the pastry, leaving room around the edges. Shape the roly poly by rolling it up from the long side of the pastry, rolling as tightly as you can away from you. Lift into the prepared dish seam down to represent a log. To prepare the syrup… Mix the syrup ingredients in a pot over medium to high heat until sugar is dissolved and ingredients are mixed together. Next, pour over the roly poly in the dish. Bake for about an hour, basting the roly poly every 10 minutes with the syrup. Remove from the oven and cut the roly poly into slices. Serve hot with custard or cream. ***Note: basting is cooking something in its own juices, sauce etc. This requires you to brush the sauce and juices to brush over the recipe and periodically coated.

–––– CHEESECAKE –––– By Elizabeth (Liz) White Serves 8 - 12 30 mins +/- + Chill until set

Ingredients Base: 250g digestive biscuits 1 tsp grated lemon rind 1 Tbsp lemon juice 75g butter, melted Filling: 2 tsp gelatine 2 Tbsp water 250g cream cheese 250g sour cream ½ cup sugar 2 Tbsp lemon juice 1 tsp lemon rind 1 tsp vanilla essence

Method Prepare a 20cm spring-form, cheesecake tin with oil and line with baking paper. To make the base… Finely crush the biscuits. Combine the biscuit crumbs, lemon rind, juice and butter, stirring to mix together well. Fill the prepared tin with the biscuit base mixture. Allow this to chill in the refrigerator whilst you prepare the cheesecake filling. To make the filling… Combine the gelatine and water in a small bowl. Leave this mixture to swell for 10 minutes. Beat the cream cheese until soft. Add the sourcream and beat until it is well combined. Next, add in the sugar, lemon juice, rind, and vanilla. Beat this mixture until the sugar has dissolved. Grab a pot and boil water over medium to high heat. Dissolve the gelatine over the boiling water until soft. Add this to the cheesecake filling mixture and stir to combine. Pour the prepared filling into the tin and over the prepared biscuit base prepared earlier.

Place the cake back in the refrigerator and chill until the cheesecake is set.

–––– RASPBERRY CHOCOLATE GANACHE TART –––– By Hannah Leitch Serves 8-10 40 - 60 mins +/-

Ingredients Crust: 1 ½ cups chocolate graham cracker crumbs ¼ cup light brown sugar ¼ tsp kosher salt 6 Tbsp unsalted butter, melted Chocolate ganache filling: 1 ¼ cups heavy cream or coconut milk 350g chocolate (70%), chopped 1 tsp vanilla extract Topping: Fresh raspberries

Optional: confectioners sugar, for dusting

Method Preheat the oven to 190° and prepare a round tart pan, 22cm in diameter and depth of 2.5cm. Oil and line with baking paper. To make the crumb crust... Using a food processor or blender, pulse together the graham crumbs, brown sugar, and salt. Drizzle in the melted butter and pulse a few times until well combined. Spoon the crumbs into your prepared tart pan, preferably with a removable bottom. Press firmly into an even layer along the bottom and ensure to go up the sides of the pan too. The flat bottom of a measuring cups works well for this Place the tart pan on a rimmed baking tray to catch anything that may leak out. Bake for 5 - 7 minutes, remove from the oven and let the crumb base cool on a baking rack. While that cools, prepare the chocolate ganache filling... Place the chopped chocolate in a large mixing bowl. Add the cream or coconut milk to a large heavy bottomed pan over a medium heat. Bring the milk to a simmer, then immediately remove from the heat and drizzle over the chopped chocolate in a large bowl. Let that sit for 2 -3 minutes, stir with a spoon or spatula until the chocolate is completely melted, and the ganache is smooth and shiny. Stir in the vanilla now. Pour the ganache into the cooled graham crumb crust and smooth out the top with a palette knife or off set spatula. Gently tap the bottom once or twice against the counter to get rid of any air bubbles. Let cool on a baking rack until set for about 2 hours, or an hour in the refrigerator. Keep refrigerated until ready to serve. When ready to serve arrange the raspberries on top in a concentric circular pattern, or just pile them on !

Enjoy !

–––– SUPER SIMPLE CHOCOLATE CAKE –––– By Maureen Hansen * Lady Glenorchy’s recipe* Serves 20 +/- 2 hours +/-

Ingredients 2 cups white sugar 2 eggs 1 cup plain yoghurt ¾ cup cocoa 200g melted butter 2 tsp baking soda 1 ½ vanilla ¼ tsp salt 3 cups self raising flour 1 cup strong boiling coffee Ice cake with your favourite choice of icing... ***see page 105 for some icing ideas

Method Preheat the oven to 160° and prepare a 23cm x 23cm tin, or similar sized round cake tin with oil and line with baking paper. In a food processor, place the sugar, eggs, yoghurt, cocoa, butter, baking soda, vanilla, salt, flour, and coffee all together and process for one minute. If you do not have a food processor then beat them in a bowl until they are all combined. Pour mixture into prepared cake tin. Bake for approximately 1 hour and 15 minutes, or until a cake tester or knife comes out clean. Once baked, remove from the oven and allow to cool in the tin and then remove and cool on a rack while you prepare your favourite icing. Ice and decorate as you desire. Cut into desired serving sizes and enjoy !

–––– CHOCOLATE COCK-EYED CAKE –––– By Austine Gamsjager Serves 10 - 20 40 mins + Cool for 10 mins

Ingredients 1 ½ cups flour 3 Tbsp cocoa 1 tsp baking soda 1 cup sugar ½ tsp salt 1 tsp vanilla 5 Tbsp oil 1 Tbsp vinegar 1 cup water

Method Preheat the oven to 180° and prepare a tin, of a desired shape with oil and line with baking paper. Place all ingredients together in an electric mixer . Mix to combine. Pour ingredients into the prepared tin. Bake for 30 minutes or until the cake tester or knife comes out clean. Allow to cool in tin before transferring to a wire rack to cool. Slice and enjoy ! ***Tips: this is yummy with some icing on top. See page 105 for ideas for icing

–––– BEST BANANA BREAD –––– By Amanda Roberts Serves 20 - 30 1 hour 30 mins

Ingredients 120g butter 1 cup sugar 2 eggs, beaten 4 bananas 2 ½ cups flour 1 tsp baking sodas ½ tsp salt ½ tsp vanilla

Method Preheat the oven to 180° and prepare a loaf tin with oil and line with baking paper. Combine the sugar and butter together in a bowl and cream together with a mixer. Add the eggs and continue to beat, add in the bananas, continuing to beat. Sift in the flour and baking soda to the mixture. Lastly, add the salt and vanilla and mix to combine the mixture well. Once combined, pour into prepared loaf tin, tap on the tabletop to flatten the loaf. Bake banana loaf mixture for 1 hour. Remove from the oven. Stab with a skewer and make sure it pulls out clean. Yum, go bananas !

–––– VICKI’s DAIRY FREE BANANA CAKE –––– By Maureen Hansen *Maureen’s niece* **Dairy free + Gluten free** Serves 20 - 30 1 hour +/-

Ingredients ½ cup olive oil 2 eggs 1 tsp baking soda 2 cups spelt flour 1 tsp baking powder ¾ cup sugar 1 cup mashed banana 2 Tbsp hot rice milk

Method Preheat the oven to 180° and prepare a round cake tin with oil and line with baking paper. In a large bowl, mix together the oil, sugar, eggs, and mashed bananas. Add the spelt flour and baking powder to the mixture, stir to combine. In a pot over medium heat, heat up the rice milk. Add baking soda to the rice milk, stirring thoroughly to dissolve the baking soda well. Put rice milk mixture into the bowl with other ingredients prepared earlier and mix well. Pour mixture into the round cake tin. Bake for 50 minutes or until the skewer or knife comes out clean. Slice and enjoy !

***Note: ice as usual with desired and preferred icing. Omit butter from icing to ensure dairy free See page 105 for icing recipes and ideas.

–––– GLUTEN FREE CHOC CHUNK BANANA BREAD –––– By Maureen Hansen Serves 14 - 20 45 mins + Cool for 10 mins

Ingredients

2 cup almond meal ¾ cup buckwheat flour 1 ½ tsp baking powder 2 tsp cinnamon 100g dark chocolate, chopped into chunks 3 bananas, over ripe + mashed 3 eggs, whisked ¼ cup maple syrup 1 tsp vanilla extract ¼ cup virgin oil

Method Preheat the oven to 180° and prepare a loaf tin with oil and line with baking paper. Combine all the dry ingredients in a large bowl. Start with the almond meal, buckwheat flour, baking powder, and cinnamon, stirring to combine. Leave out the chocolate chunks for now. In another mixing bowl, whisk together the wet ingredients. Combine the bananas, eggs, maple syrup, vanilla extract, and oil. Pour the wet ingredients into the bowl of the dry ingredients and stir well until incorporated. Stir in most but not all the chocolate chunks. Now, pour the mixed batter into the prepared loaf tin. Sprinkle the remaining chocolate chunks over the top and bake in the pre-heated oven. Bake for 45 minutes. Remove from the oven and allow to cool in the tin for 10 minutes before slicing and serving.

***Tips*** Keep any leftovers stored in an airtight container and in the fridge for 3 - 4 days. Warm or toast before serving, alternatively, slice loaf and keep stored in the freezer for up to 1 month.

–––– BANANA BREAD –––– By Thomas Brady Serves 20 - 30 1 hour + 30mins

Ingredients 125g butter ½ cup soft brown sugar ½ cup caster sugar 2 eggs 2 cups standard flour 1 tsp baking powder 1 tsp ground cinnamon 1 tsp baking soda 1 cup milk 2 ripe bananas, mashed ¼ cup walnuts chopped

Method Preheat the oven to 180° and prepare a 25cm loaf tin with oil and line with baking paper. In a large bowl, cream the butter with both types of sugars. Add in the eggs one at a time, beating well after each addition. Sift in the flour, baking powder, and cinnamon to the bowl. In a separate small bowl, dissolve the baking soda in the milk and add to the creamed batter mixture. Add mashed ripe bananas and chopped walnuts to the creamed batter mixture. Mix the batter, bananas and walnuts until well combined. Pour the mixture into the prepared loaf tin and bake for 1 hour, or until a skewer comes out clean. Slice and enjoy !

–––– PAVLOVA –––– By Thomas Brady Serves 10 1 hour + 30mins +/-

Ingredients 6 egg whites The older the better 1 ½ cups caster sugar 2 tsp cornflour 1 tsp white vinegar

Method Preheat the oven to 130° on bake and prepare a baking tray with oil and line with baking paper. Mark a 18 - 20cm circle. Start by placing the egg whites in a bowl and whip with an electric beater until peaks form. Now, gradually add caster sugar whilst continuously beating the mixture. Continue beating on a high speed for 10 minutes. Beat until all the sugar has dissolved and the meringue mixture is thick and glossy. Now, add in and beat in the cornflour and vinegar. Spoon the meringue mixture into the circle outlined on the baking tray and paper prepared earlier. Make sure the base is covered well. If you like, you can smooth the mixture out to create a flat surface but I prefer to leave it in dollops and swirls. Bake in the oven for 1 hour 15 minutes. Turn off the oven and allow the pavlova to cool in the oven completely and do not open the door. Some cracking may occur on the pavlova’s surface but this is normal. Enjoy as is or alternatively decorate as desired with cream, fruits, chocolate, nuts, and pretty much anything. Enjoy !

–––– ROLLED PAVLOVA –––– By *author unknown* Serves 10 - 20 12 - 15 mins + Cool and rest for 35 mins

Ingredients

4 egg whites ½ cup caster sugar 1 tsp cornflour 1 tsp vinegar ½ tsp vanilla essence Optional extras: Extra caster sugar Coconut toasted Topping / filling options: Passionfruit pulp (author’s preference) +

Cream

Fresh fruit - Or any other alternative topping/filling

Method Preheat the oven to 180° and line a 26cm x 30cm swiss roll tin with baking paper and spray with cooking oil. Beat egg whites until soft peaks are formed. Next, beat in the sugar slowly. Fold in the remaining ingredients. Bake in a preheated oven for 12 - 15 minutes. Optional: if using toasted coconut, toast now in a pan over low heat, stirring until the coconut is golden brown. Whilst pavlova is in the oven, prepare your desired topping choice now, if you have not already... Remove pavlova from the oven and turn out onto a clean tea towel, that is well sprinkled with caster sugar or toasted coconut prepared earlier. If you chose the author’s passionfruit pulp then spread with cream and the passionfruit pulp or alternatively, spread and fill the pavlova with any other desired topping and filling choices you would like. Remove the baking paper and leave to rest for 5 minutes, then roll up the pavlova gently into a log and leave for a further 30 minutes. Cut into slices and serve.

–––– ROCKY ROAD –––– By Ayla Blaxall Serves 10 - 20 30 mins + 2 hours to set

Ingredients 400g dark chocolate I prefer Nestle chocolate

50g butter 2 cups baking marshmallows 1 cup popcorn ¾ cup cranberry + nut melody, chopped

Method Grease a 20cm rectangular baking tray with butter. Leave in the fridge whilst mixing and preparing the rocky road. Melt the dark chocolate with the butter over a medium to high heat in a pot until smooth. Remove from the heat and add in all the additional ingredients; marshmallows, popcorn, and nut mix. Mix to combine the mixture. Ensuring ingredients are coated in the melted chocolate mixture. Pour the mixture in the prepared baking tray, filling the base evenly. Refrigerate for 2 hours or until mixture is set. Enjoy!

–––– TAN SQUARES –––– By Amanda Roberts Serves 20 +/- 1 hour +/-

Ingredients 150g butter ½ cup sugar 2 cups flour 1 ½ baking powder 1 tsp vanilla ½ tin condensed milk 50g butter 1 Tbsp golden syrup

Method Preheat the oven to 180° and prepare a tin with oil and line with baking paper. To make the base... Combine butter and sugar in a large bowl and cream together with a mixer. Once combined, add the flour, baking powder and vanilla and stir to mix together. Fill the prepared tin with the base mixture and prepare the filling. Do not use all of the base mixture, save some for later. To make the filling, combine condensed milk, butter and golden syrup in a pot over medium heat. Ensure to stir regularly to prevent the mixture catching on the bottom of the pot. Remove from the heat and allow to cool. Once filling is cool, pour over the base in the prepared tin, spread over the base mixture. Sprinkle extra crumbs from the base mixture saved earlier to the top of the slice. Bake squares and slice for 40 minutes or until crumbs on top start to brown. Slice into desired squares and enjoy !

***Note: if preferred, start with the filling first and then start on the base. This will allow the filling to cool in the pot, ready to pour out onto the just prepared base.

–––– THE CITRUS SLICE –––– By *author unknown* This Citrus Slice is from a cafe´ called, The Old Vicarage Cafe´ in Halswell, Christchurch Serves 30 1 - 2 hours +/- + Set 1 - 2 hours or overnight in refrigerator

Ingredients Base: 200g butter 395g can sweetened condensed milk 2 x 250g packets wine biscuits, finely crushed 2 cups desiccated coconut Zest of a lemon Zest of an orange Icing: 100g cream cheese 25g butter Zest of a lemon 1 - ½ cups icing sugar

Method Prepare and grease the base of a 30cm x 25cm slice tin or similar size and line the base with baking paper, if preferred. To make the base... Melt the butter in the microwave or over a low to medium heat in a pot Next, add the condensed milk and mix to combine. Now, add the crushed biscuits, coconut, lemon, and orange zest. Mix the ingredients together. Press the base mixture evenly in the prepared slice tin. Now prepare the icing... Soften the cream cheese and butter in the microwave or over low heat in a pot. Beat the cream cheese and butter together well. Add in the lemon zest. Now gradually mix in the icing sugar until you get the desired icing consistency you prefer and desire. Spread over the base mixture prepared earlier and refrigerate until set. Approximately 1 -2 hours or overnight.

–––– APRICOT + COCONUT CHOCOLATE SLICE –––– By Maureen Hansen Serves 24 2 hours +/- + Set for 10 mins

Ingredients 250g plain sweet biscuits, crushed 1 cup dried apricots, finely chopped 1 ½ cups desiccated coconut 395g can sweetened condensed milk 125g butter 1 ¼ cups chocolate melts, melted

Method Prepare a tin 27cm x 18cm x 3cm, or something similar by lining it with baking paper. Combine the crushed biscuits, apricots, and coconut in a medium bowl. Place the condensed milk and butter in a medium pan and stir over medium heat until the butter is melted and the ingredients are combined. Pour condensed milk mixture into dry ingredients and mix thoroughly. Now press the mixture into the tin and place into the refrigerator until it is set. Spread the melted chocolate melts evenly over the slice and allow to set.

Cut into slices and serve !

–––– SULTANA BUTTERSCOTCH SQUARES –––– By Austine Gamsjager Serves 20 - 30 40 mins +/-

Ingredients 125g butter 2 cups brown sugar 2 beaten eggs 2 tsp baking powders 2 cups flour 1 tsp vanilla essence ½ cup walnuts 1 cup sultanas ½ cup coconut Pinch of salt Icing: ½ cup brown sugar 2 Tbsp butter 1 Tbsp milk ¾ cup icing sugar

Method Preheat the oven to 180° and prepare a tin with oil and line with baking paper. Slowly melt the butter over a low to medium heat in a pot, add sugar until dissolved in butter. Allow to cool and add the beaten eggs. Next, add in the sifted and dry ingredients to the melted mixture. Mix to combine, add vanilla essence and stir. Now add in the nuts, sultanas and coconut, with a pinch of salt. Pour mixture into prepared tin. Place in the oven and bake for 25 minutes. Remove and allow to cool in the tin before transferring to a rack. While the slice cools in the tin, prepare the icing... Boil the sugar, butter, and milk in a pot over medium heat. Add icing sugar and mix to combine. Add water until icing is of desired consistency. Pour icing over slice and allow to set, place in the refrigerator if needed. Cut into squares and enjoy !

–––– HELLO ROSIE SLICE –––– By *author unknown* Serves 20 40 mins + Cool for 10 mins

Ingredients 100g butter, melted 250g malt biscuits, crushed 2 cups walnuts, roughly chopped + toasted 1 ½ cups dark chocolate buttons, chopped 1 cup sultanas 3 cups long thread coconut 500g sweetened condensed milk

Method Preheat the oven to 160° and prepare a 23cm x 33cm tin, or of similar size, with oil and line with baking paper. Combine the melted butter and biscuits together. Press into the pan to form the base. In a separate bowl combine the walnuts, chocolate, sultanas, and coconut with the can of condensed milk. Mix together until the ingredients are well combined. Now, spoon the mixture onto the base and roughly press and spread over the base. Bake for 30 minutes or until browned. Do not overcook. Cut into smallish pieces when cooled. Nom!

–––– JAFFA FUDGE SLICE –––– By *author unknown* Serves 20 40 - 60 mins +/-

Ingredients 200g choc thin biscuits Can alternatively use jaffa choc thins 100g butter, melted ½ cup desiccated coconut Zest of an orange Icing: 25g butter 1 ½ cups icing sugar 2 Tbsp sweetened condensed milk Topping(s): 3 Tbsp long thread coconut, toasted OR roughly chopped jaffas

Method Prepare a 20cm x 30cm sponge roll tray, or of similar size, and grease with oil and line with baking paper if desired. To prepare the base... Crush the biscuits. In a large bowl combine the biscuits with butter, condensed milk, coconut, and the orange zest. Press the mixture in the tray and place in the refrigerator to chill for 30 minutes, or until set. Now prepare the icing… Soften the butter in short bursts in the microwave. Sift in the icing sugar and add the condensed milk. Mix well and cream together for 2 minutes with an electric mixer. Remove the base from the refrigerator. Now, spread the icing over the base. Top with toasted coconut and / or pieces of jaffa’s Place in the refrigerator again if desired or needed. Slice and enjoy !

–––– CHEWY CHOCOLATE SLICE –––– By Amy Lotter

Serves 24 50 mins + Cool for 10 mins

Ingredients 125g butter, melted 1 cup firmly packed brown sugar 1 egg, beaten lightly 1 tsp vanilla extract ½ cup flour ¼ cup self-raising flour 2 Tbsp cocoa powder ½ cup desiccated coconut 1 Tbsp desiccated coconut, extra Chocolate icing: 1 cup icing sugar 2 Tbsp cocoa powder 10g butter, melted 1 ½ Tbsp hot water Optional extras: Coconut, to dust

Method Preheat the oven to 180° and prepare a 20cm x 30cm tin with oil and line with baking paper. Start by combining the butter, sugar, egg, and extract in a medium bowl. Next, stir in sifted cocoa powder and flours. Stir in the coconut. Once all the ingredients are added, spread the mixture over the base of the prepared tin. Bake for 30 minutes or until the slice is firm. Whilst the slice is in the oven, prepare the chocolate icing… Sift the icing sugar and cocoa into a medium bowl, add combined butter and water, stir until the icing is of consistency to spread or as you desire. Remove the slice from the oven and spread immediately with the prepared icing. Lastly, sprinkle with extra coconut if desired. Cool in pan and cut. Enjoy !

–––– SALTY CARAMEL CHOCOLATE SLICE –––– By Bev Serves 20 - 30 40 mins + Cool in fridge overnight

Ingredients Salada crackers 200g butter 150g soft brown sugar 250g dark chocolate chopped into pieces – the darker the better! Optional extras: Pistachio nuts Cranberries Salt crystals

Method Preheat the oven to 190° and line a shallow baking tray with baking paper. Place Salada crackers evenly in one layer, sprinkle with a bit more salt crystals. Melt the butter and sugar in a pan over heat and stir until bubbling and well mixed. Quickly pour the caramel mixture over the crackers and even it out. Place the tray in the oven and watch until the caramel mixture begins to bubble and starts to darken. Remove the tray from the oven and place chopped chocolate over the hot caramel … this will then melt and spread evenly. Optional: Sprinkle with smashed pistachio nuts if desired and/or cranberries and a little extra salt crystals. Cool and place in the fridge overnight - or until firm. Cut into even chunks. ***note from the author*** The slice will keep in an airtight container for a week - if you can resist that long !

–––– MAGIC SLICE –––– By Amy Lotter

Serves 20 50 mins +/- + Cool 10 mins + Overnight in refrigerator if preferred...

Ingredients 1 packet of krispie biscuits 175g butter, melted 1 cup dark chocolate chips 1 cup shredded coconut 1 cup dried fruits Your choice and preferred, e.g. -

Sultanas

Chopped apricots

Cranberries

Raisins

Any other dried fruits you would like… Optional extras: ½ cup sunflower seeds, optional ½ cup slivered almonds 1 can sweetened condensed milk

Method Preheat the oven to 170° and prepare a tin 20cm x 30cm, or similar, prepare the tin with oil and line with baking paper. Crush the biscuits in a blender or with a rolling pin in a plastic bag. Careful not to blend the biscuits to a flour consistency, some biscuit pieces make for a good texture. Once the biscuits are crushed to your desired consistency, pour over the melted butter and stir to combine. Spoon the biscuit and butter mixture into the prepared baking tray. Push to edges and flatten the mixture to make a smooth and solid base for the slice. Next, mix all the dried fruits together in a bowl to make a cup of dried fruit mixture. Add the coconut and chocolate chips. Sprinkle and scatter the mixture over your biscuit base, creating a yummy multi-layer. Cover the top of your dried fruit mixture and slice with the optional sunflower seeds and then top with a layer of almonds. Add any more chocolate or dried fruits on top if desired. Now pour the whole can of condensed milk over the slice, ensuring you cover the whole slice and get into all the edges and corners. Place in the preheated oven and bake for 30 - 40 minutes, or until golden brown on top and almonds look caramel. Allow to cool and place in the refrigerator until ready to slice and eat !

*** note from the author*** Can use any biscuit of your choice e.g. milk arrowroot, krispie, super wine, malt biscuits etc. You can use any fruit, seed, nuts etc. that you prefer.. That's the magic of it ! Play around with how much chocolate you would like, even chips or chunks. I prefer this slice the next day, the longer in the refrigerator the better in my opinion, just cut when softer / warmer before leaving it in the fridge for too long..

–––– GLUTEN FREE BROWNIES –––– By Maureen Hansen Serves 20 +/- 50 mins +/-

Ingredients 250g butter 2 cups brown sugar 6 Tbsp cocoa 1 tsp gluten free baking powder 2 eggs 1 ½ cups gluten free flour 1 tsp vanilla essence

Method Preheat the oven to 180° and prepare a tin with oil and line with baking paper. Melt the butter in the microwave. Mix the butter in a bowl with the sugar. Now, mix in the eggs. Next, add the cocoa, baking powder, flour, and vanilla essence. Mix all the ingredients together. Pour into the tin and bake for 40 minutes or until the skewer or knife comes out clean.

–––– BEN’s PECAN BROWNIES –––– By Ben Mulipola Serves 10 - 20 +/- 2 hours +/-

Ingredients Pastry base: 120g plain flour 45g light soft brown sugar 120g cold butter, chopped Chocolate brownie bit:

Pecan topping:

85g dark 70% chocolate

115g pecan, roasted and chopped

85g unsalted butter

75g maple syrup

165g caster sugar

75g light soft brown sugar

2 large eggs

75g double cream

25g cocoa powder

50g butter

60g plain flour

¼ tsp salt

¼ tsp cinnamon

¼ tsp baking powder

¼ tsp vanilla Extra pacans for decoration

Method Preheat the oven to 170° and prepare a 28cm x 21cm approximate tin with oil and line with baking paper. For the pastry base… Combine the pastry ingredients in a bowl and stir to combine. Spread some butter on the bottom of the tin or butter the baking paper. Layer the mixture on the base of the tin and spread evenly. Place the tin and the pastry base in the preheated oven for 20 minutes. Remove from the oven and allow this to cool. To prepare the brownie… Combine the brownie ingredients in a medium bowl. Pour and spread the brownie mixture over the pastry base evenly. Cook in the oven for 20 - 25 minutes. Preferably under cook the brownie for extra fudgieness. To prepare the pecan topping… Combine all the ingredients (except the pecans) in a small pot over a medium heat. Cook until all the ingredients are mixed well and bubbling in the pot. Add the pecans now, stir well for a bit . Pour this mixture on top of the brownie baked brownie. Place extra pecans for decoration. Place in the fridge for about 40 - 60 minutes, or longer if desired. Slice up and enjoy !

–––– THE ULTIMATE CHOCOLATE BROWNIE –––– By Amy Lotter

Serves 10 - 20 50 mins + Cool for 10 mins

Ingredients

500g dark chocolate, chopped 300g butter 600g sugar 6 eggs 400g flour 80g cocoa powder Pinch of salt 100g dark chocolate, chopped Optional: Condensed milk to drizzle Icing sugar, to dust

Method Preheat the oven to 150° and lightly grease and line a 38cm x 25cm baking tray / tin with baking paper. Start by placing the first portion of the chocolate along with the butter in a pot over low heat. Allow this to melt. Stirring occasionally to prevent it from burning. Next, place the sugar in a large bowl. Pour the melted chocolate and butter mixture into the bowl containing the sugar. Stir together until the mixture is combined. Next, add the eggs one at a time. Stirring between each egg. Stir in the sifted flour and cocoa, and then the salt and the second measure of chopped chocolate. Once this is all mixed together, pour the mixture into the prepared tray / tin. If desired, drizzle the condensed milk in a zig-zag pattern over the brownie. Now, bake for exactly 40 minutes, until crusty on top. This will leave the inside wobbly and soft. Allow the brownie to cool in the tray before removing from the tray/tin. While this cool, if desired dust the slice with icing sugar. Slice the brownie up into desired serving sizes. This brownie will keep in an airtight container for up to 2 weeks ! *** Tips: Serve hot (or reheated) with ice cream… Yum !

–––– PEANUT BUTTER CHOCOLATE COOKIES –––– By Kelsey Hawken Serves 12 20 - 40 mins +/- + Cool for 10 mins

Ingredients ¼ cup rolled oats ¼ cup flour ½ tsp salt ½ tsp baking powder ½ cup brown sugar ½ cup peanut butter good peanut butter where only the ingredients are peanuts and maybe salt 1 tsp vanilla essence 1 egg 20g - 30 g of dark chocolate, chopped into small pieces I prefer whittaker’s chocolate Optional toppings: More chopped up chocolate Pinch of sea salt

Method Preheat the oven to 180 ° and prepare a baking tray lined with baking paper. Combine the rolled oats, flour, salt, sugar, and baking powder in a large bowl. Add the peanut butter. If your peanut butter is too hard to mix, then place in the microwave for a few seconds to soften… Add the vanilla and eggs into the mixture and mix together until it forms a sticky dough. Add small amounts of milk at a time or more flour until you get the right consistency to form a sticky dough. Mix in the chocolate. Once the chocolate is mixed through, place tablespoon sized blobs of the mixture onto the prepared lined baking tray, spacing the blobs out evenly. Press the extra chopped up chocolate into the tops of the dough blobs. Grind some sea salt over the tops of the cookies if desired. Bake for 10 - 15 minutes or until the sides look a little golden. Let them cool for 10 minutes and then eat !

–––– PICNIC BROWNIE COOKIES –––– By Sue Huskinson Serves 20 - 30 30 mins

Ingredients 125g butter 1 cup sugar 1 egg 1 ½ cups plain flour 1 tsp baking powder 1 pinch salt 2 Tbsp cocoa powder 1 cup roasted peanuts ¾ cup chocolate chips 1 handful dried cranberries

Method Preheat the oven to 180° and prepare a baking tray with oil and line with baking paper. Cream the butter and sugar together with a mixer until light and fluffy. Add in the egg and continue to beat well. Sift the flour, baking powder, salt and cocoa together in a separate bowl. Then mix into the creamed batter mixture. Add peanuts, chocolate and dried cranberries and mix well. Roll mixture in tablespoon sized balls. Place on prepared grease baking paper trays. Flatten slightly with a floured fork. Place the tray in the oven and bake for 15 minutes. Remove from the oven and enjoy !

–––– SALTED CHOCOLATE FUDGE BROWNIE COOKIES –––– By Amy Lotter

Serves 24 30 mins +/- + Cool for 10 mins

Ingredients 94g flour 12g cocoa powder 4g baking powder 1.5g salt 230g chocolate 70% is recommended 60g unsalted butter, cubed 2 eggs at room temperature 100g white sugar 90g light brown sugar 4g vanilla extract 90g chocolate chips milk, dark, or white chocolate

Flaky sea salt, to top

Method Preheat the oven to 180° and prepare two baking trays with oil and line with baking paper. In a small bowl, mix together flour, cocoa, baking powder, and salt. In a separate bowl, place the chopped chocolate and butter in a double boiler, or in a heat proof bowl over a pot of gently simmering water. 70% dark chocolate is recommended although whatever you prefer will work well. Slowly melt the chocolate, stirring occasionally until smooth. While the chocolate is melting, grab a medium bowl and combine eggs, sugars and vanilla in a standing mixer bowl fitted with a whisk, whisk together on a medium speed for about 5 minutes. Remove from the heat and set aside to cool very slightly. Now, reduce the speed of the mixture to low and add in the melted chocolate. Next, add the flour mixture prepared earlier and mix on low speed until well combined. Once combined, fold through the chocolate chips of choice. The mixture dough will resemble a gooey brownie batter. Using a cookie scoop or spoon coated in oil, form a ball of cookie mixture and place on the tray evenly spaced. Note that this recipe / mixture does not spread in the oven when baking. Place the tray in the oven and bake for 6 minutes, remove and rotate the trays, now bake for a further 6 minutes. Bake until the tops of the biscuits are shiny and cracked. Remove from the oven and sprinkle with sea salt flakes if desired and transfer to a wire rack and allow to cool completely and enjoy ! Store in an airtight container at room for 2 - 4 days.

–––– SHORTBREAD –––– By *author unknown * Serves 20 - 30 30 mins + Cool for 10 - 20 mins

Ingredients 225g butter ½ cup icing sugar 2 cups flour ½ cup cornflour

Method Preheat the oven to 180° and line baking paper. Cream the butter and icing sugar in a bowl or with a mixer. Add in sifted flour and cornflour to the mixture. Depending on the climate and temperature, you may need to add more flour. Bake for 15 minutes. Bake in the preheated oven of 180° . Then reduce the temperature of the oven to 130° for a further 15 minutes. Remove from the oven and allow to cool before transferring to a rack to cool. While the shortbread is cooling, press in a pattern if desired. Enjoy with a cup of tea !

–––– STELLER AFGHANS –––– By Estelle Kent * get it ?... estelle - stellar... Serves 24 30 mins +/- + Cool for 10 mins

Ingredients 200g butter, softened ½ cup white sugar 1 ¼ cup standard flour ¼ cup cocoa 2 cups cornflakes Icing: 1 ½ icing sugar 1 Tbsp cocoa powder 50g butter 2 Tbsp hot water Optional topping:

Walnuts

Method Preheat the oven to 180° and prepare a tray with oil and line with baking paper. With a handheld electric mixer or standing mixer, cream the softened butter and sugar until light and fluffy. In a separate bowl, sift the flour and cocoa. Stir the sifted mixture into the creamed mixture. Now, fold in the cornflakes to the mixture. Spoon mounds of the mixture onto the tray, gently pressing the mixture together to form balls for the biscuits. Bake for about 15 minutes or until the biscuits are set. While the biscuits cool, prepare the icing. To prepare the icing... Combine the icing sugar and cocoa powder together in a bowl. Add the softened butter and pour water over the mixture. Mix to combine, adding more water as required to achieve the consistency you prefer. Once the afghans are cool, ice with prepared chocolate icing, spreading evenly. If desired, top and decorate with walnuts, whole or crushed. Enjoy !

–––– FLORENTINE’s –––– By Amy Lotter

Serves 24 +/- 30 mins +/- + Cool for 10 - 20 mins +/-

Ingredients ¾ cup sultanas 1 cup flaked almonds 1 cup shredded coconut ½ cup apricots, chopped 3 cups crushed cornflakes 400g condensed milk 200g dark chocolate

Method Preheat the oven to 140° and prepare two baking trays with oil and line with baking paper. Combine all the ingredients (except the chocolate) in a large bowl, stir to mix the ingredients together well. Place tablespoon spoonfuls of the mixture onto the prepared baking trays. Leave space between the spoonfuls to allow for any spreading of the spooned mixture. Place in the oven and bake for 15 minutes or until golden. Remove from the oven and allow to cool. While they cool, melt the chocolate. To prepare the melted chocolate… Melt the chocolate in a double boiler, or in a heat proof bowl over a pan of gently simmering water. Stirring until the chocolate is melted and smooth. Once the florentine biscuits are cool, spread the melted chocolate over the base of the biscuits. You need to work quickly as the chocolate sets. Return the biscuits coated in chocolate to the baking trays face down and chocolate up. Allow them to set, if you can resist !

***note from the author*** Can be mixed and made with any dried fruits of your choice Can use yoghurt instead of chocolate for the base for a healthier option (mix the yoghurt with icing sugar) Can be any chocolate on the base if desired Store in an airtight container, in the fridge or pantry

–––– HEALTHY CHOC - CHIP COOKIES –––– By Maureen Hansen Serves 12 - 24 20 mins + Cool for 10 mins

Ingredients 1 ½ cup almond meal 1 sp baking powder 1 tsp cinnamon Pinches of sea salt 2 Tbsp coconut oil, melted 3 Tbsp maple syrup 1 Tbsp almond butter Or nut butter of your choice 1 tsp vanilla extract 1 egg 75g dark chocolate, chopped Or cacao nibs

Method Preheat the oven to 160° and prepare the baking tray by lining with baking paper. In a medium sized bowl, combine the almond meal, baking powder, cinnamon, and a pinch of sea salt. In another mixing bowl, whisk the coconut oil, maple syrup, almond butter, vanilla extract and a pinch of sea salt, whisk until combined. Add in the egg to the wet mixture and whisk for a further 2 - 3 minutes until the mixture is light and bubbly. Fold the dry ingredients into the wet mixture, until they are just combined. Stir and fold in the chopped chocolate of choice. Roll tablespoon-sized amounts of dough into balls then flatten slightly on the lined baking tray. Place the tray in the oven and bake for 10 - 15 minutes, until the cookies are golden around the edges. Once cooked, allow the cookies to cool on a wire rack. Store in an air-tight container for up to 3 days.

–––– SOFT CHOCOLATEY COOKIES –––– By Benjamin Mulipola Serves 20 - 30 +/- 20 mins + Cool for 10 mins

Ingredients 200g butter, softened 150g brown sugar 150g white sugar 2 eggs 400g all purpose flour ¾ tsp baking soda ¾ tsp salt 300g chocolate, chopped 1 tsp vanilla

Method Preheat the oven to 200° and prepare a tray with oil and line with baking paper. Start by creaming the butter and sugars in a medium sized bowl with an electric handheld mixer or standing mixer. Next, add the eggs, flour, baking soda, salt and vanilla. Mix to combine these ingredients to form a batter. Take the chopped up chocolate bits and fold through the batter. Spoon the mixture onto the prepared trays to desired size of cookie. Ensure you leave space between each spoonful to avoid the cookies touching and running into one another. Place the trays in the oven. Bake for 12 - 13 mins until the cookies are golden and semi-soft. Allow to cook on the tray and transfer to a wire rack. Eat when hot !

–––– SALTED CARAMEL CRACKLE –––– By Holly Alexander Serves 10 - 20 +/- Depending on how you break the crackle

30 mins +/- + Cool for 10 mins

Ingredients 1 packet salada crackers 300g butter 1 ½ cups soft brown sugar Pinch of sea salt 1 tsp vanilla 200g white chocolate Toppings: Almonds, slivered Apricot, diced +/- cranberries, dried

Method Preheat the oven to 170° and prepare two baking trays with oil and line with baking paper. Break up the salada crackers in squares and line the prepared trays. Ensure they are touching with no gaps. In a medium pan over medium heat, melt the butter with the brown sugar. Stirring regularly. Once the mixture begins to bubble, let it boil, stir for 3 minutes. Add in a large pinch of sea salt and vanilla. Spread the boiling liquid mixture over the cracker using a spatula, gently covering the entire surface. Bake in the oven for 6 minutes. Change the position of the trays in the oven and bake for a further 6 minutes. Take out one tray and scatter over the chocolate and repeat with the other tray. Return to the first tray and spread the now melting chocolate over the whole surface. Finally, add and scatter the surface with either almonds, dried apricots and / or cranberries. Repeat with the second tray. Now, leave until cold, break up, and keep in the fridge.

***note from the author*** I used two shallow baking dishes and put on as many crackers that fitted and that worked well

–––– BRADY’s BRANDY SNAPS –––– By Thomas Brady Serves 6 + 10 - 15 mins +/- +

time to cool

Ingredients 125g butter 125g white sugar 125g golden syrup 125g flour 1 tsp ginger Cream to serve

Method

Preheat the oven to 180° and prepare a tray with baking paper. Cream the butter and sugar. Beat in the golden syrup, sift in the flour and ginger and mix all the ingredients in together. Place 6 teaspoonfuls at a time on the prepared trays and spread the mixture out. Bake in the oven until brown and melted Approximately 8 minutes. Before the mixture can fully cool, curl around a cylindrical object. Such as a wooden clothes peg or broom handle… Allow to cool in the cylindrical shape. Serve filled with cream !

–––– CHOCOLATE SNOWBALLS –––– By Amanda Roberts Serves 20 +/- 30 mins

Ingredients 1 cup plain flour, sifted 75g butter 1 cup sugar 2 eggs ½ cup cocoa, sifted 1 tsp salt 1 Tbsp baking powder Icing sugar for dusting

Method Preheat the oven to 180° and prepare a baking tray with baking paper. In a large bowl rub together the butter and the flour between your fingers until well combined. Add in the sugar, eggs, cocoa, salt, and baking powder to the bowl and mix. Spoon a tablespoon mixture and roll it in your hands to form a ball. Roll balls into icing sugar. Place balls onto prepared baking trays and bake for 10 minutes approximately. Happy eating !

–––– UP THE WAZU BLISS BALLS –––– By Catherine Denny Serves 16 40 mins +/- + Set in refrigerator for 30 mins +/-

Ingredients ½ cup pitted dates ½ cup mixed nuts (almonds, cashews, walnuts, brazil nuts)

1 Tbsp coconut oil (or any other nut / olive oil)

1 Tbsp cacao powder 1 Tbsp water 1 tsp vanilla essence 2 scoops rolled oats Optional: 2 scoops protein powder instead of rolled oats

Method Place all the ingredients in a food processor or blender. Blitz until the mixture is smooth and a good consistency. Now, using a teaspoon, form the mixture into balls. Place the prepared balls in an air-tight container. Place in the refrigerator for 30 minutes or until firm. Leave in the refrigerator for as long as needed. Keep stored in the refrigerator.

***Note: “wazu” on ward 9 refers to a swab used to test for any hospital bacteria, the swab is performed “up the wazu” (if you know what I mean…)

–––– OVERNIGHT OATS –––– By Amy Lotter

Serves 1 10 mins +/- + Chill for 3 hrs - overnight

Ingredients 50g rolled oats 50g greek yoghurt 30g protein powder, optional 50 - 100g milk Splash of vanilla extract Sprinkle of salt Honey / maple syrup / golden syrup Toppings: Sultanas / raisins Dried apricots, diced Shredded coconut Chocolate chips Almonds, flaked +

Anything else you like

Method Prepare a jar or tupperware/bowl that has a lid that screws onto the jar or is airtight. Place all the ingredients in the vessel and stir to combine, mixing together well. Add water to the jar if needed and stir to get desired consistency. Next, place any toppings you would like or all if you prefer. Dried and fresh fruit hold well for the next day. Frozen fruit also works well. Place in the refrigerator and leave for 3 hours or overnight. Add more ingredients on top if desired, add more water if too thick once removed from the refrigerator. If you like you could heat the oats up or serve cold, I often have this at room temperature if taking it out for errands or work. Be mindful of your ingredients if you are microwaving as they may perish.

*** notes from the author *** Protein can be optional Salt is also optional although found it makes the oats creamy Add instant coffee before refrigerator if you would like a coffee hit, same with cocoa powder Frozen fruit is great in the oats too, place in the mixture before you refrigerate Play around with your toppings and ingredients, have fun and mix it up ! Can be served hot, just place in the microwave - often did this to soften and melt peanut butter and spreads

–––– COFFEE CHELSEA BUNS –––– By Amy Lotter

Serves 12 1 hr + 40 mins +/- + Proof dough for 1 hour + Cook for 30 mins + Cool for 5 mins

Ingredients 4 tsp dry yeast

1 tsp caster sugar 3 cups plain flour 1 ½ cups warm milk ½ tsp ground cinnamon ½ tsp nutmeg ½ tsp mixed spice 2 tsp grated orange rind 1 Tbsp caster sugar, extra 1 egg, beaten lightly 45g butter, melted 15g butter, melted, extra 2 Tbsp raspberry jam

Coffee icing:

½ cup dried currants

1 ½ cup icing sugar

½ cup firmly packed brown sugar

15g butter, melted

½ cup coarsely chopped toasted pecans

2 Tbsp warm milk

3 tsp warmed honey

3 tsp instant coffee granules

Method Preheat the oven to 200° and prepare two round cake tins about 22cm in diameter with oil. Start by adding the yeast, the first measurement of caster sugar and one tablespoon of the flour, along with the warm milk in a small bowl. Once mixed together, cover the bowl with a tea towel and stand in a warm place for about 10 minutes or until frothy. Next combine the remaining flour, spices, rind and the second measure of caster sugar in a large bowl. Stir in the egg, butter, and yeast into the large bowl. Mix into a soft dough. Knead the dough on a floured surface for about 10 minutes or until smooth and elastic. Place the prepared dough in another large bowl greased with oil for about 1 hour or until the dough has doubled in size. Turn the proofed dough onto a floured surface and knead for another minute. Roll the dough into a 23cm x 36cm rectangle. Brush the rolled out dough with the extra butter, spread this with jam. In a small bowl combine the currants, brown sugar and nuts. Sprinkle the jam with the combined nuts and fruit mixture, leaving a 2cm border all around. Roll the dough up firmly from the long side of the rectangle to resemble a swiss roll. Cut the rolled up dough into 12 pieces. Place 6 pieces cut side up into each of the prepared cake tins. Cover the cake tins in a tea towel and allow to stand in a warm place for about 30 minutes or until the rolls have slightly risen. Place in the oven and bake for about 30 minutes or until golden brown. Whilst they bake, prepare the coffee icing… Sift the icing sugar into a small bowl, stir in the butter, milk and coffee, stir until well combined. When the buns are done, remove from the oven and move them to a wire rack Ensure to place a baking tray underneath with baking paper to catch the drips. Brush the hot buns with honey and drizzle the prepared coffee icing, allow to cool, pull apart the buns and Enjoy !

–––– HOT CROSS BRIOCHE BUNS –––– By Amy Lotter

Serves 6 - 12 30 - 40 mins + Proof for 1 hour approx. + Cool for 10 mins

Ingredients Brioche dough See page 191 2 Tbsp mixed spice Zest of 1 orange 80g sultanas 80g raisins OR 150g chocolate Substituting the dried fruit for chocolate to make chocolate hot cross buns Crosses: 30g warm water 100g plain flour Glaze: 100g caster sugar ¼ tsp vanilla bean paste 50ml boiling water

Method Make sure you have prepared the brioche dough from page 191 before starting this recipe. If making traditional hot cross buns, ensure you have prepared the dough with dried fruits, spices and zest… If making chocolate hot cross buns, ensure you have prepared the dough with chocolate... Preheat the oven to 160° and prepare a deep dish / tin approximately 20cm square with oil and line with baking paper. Grab some flour and generously dust your bench. Remove the dough from the fridge that has been proofing for 3 hours or overnight and knead it on the floured surface (as per recipe on page 191). Knead until it is smooth. Cut the dough into nine evenly sized pieces. Use scales to weigh them to make sure they are the same size. Now, hold each piece in your fingers on the bench and move your hand in a circular motion with your fingertips touching the bench and the bottom of the dough. This will form a round and evenly sized bun. Place the buns in the prepared tin so they are just touching. Cover the tin with plastic wrap and allow them to proof in a warm area for about an hour lemon cake or until they double in size… While the buns and dough proof, prepare the cross mix… Start by adding small amounts of the water to the flour, mixing well each time, until the paste is smooth with a slightly runny piping consistency. Once the consistency is right, place it in a piping bag and pipe crosses on the risen buns. Once the buns are crossed bake for 30 - 40 minutes until they are golden and a knife or skewer comes out clean. To prepare the glaze… Prepare the glaze by dissolving the sugar and the vanilla bean paste in the water. Brush the cooked buns with this glaze as soon as the buns are removed from the oven. Allow them to cool slightly in the tin and then move them to a wire rack.

Serve hot or warmed up with butter and enjoy !

–––– CHOCOLATE ECLAIRS –––– By Thomas Brady Serves 10 - 20 60 mins + Cool for 30mins + Time to set

Ingredients 100g butter 1 cup water 1 cup standard flour 3 eggs Icing: 1 ½ cup chocolate icing sugar 2 Tbsp hot water +

Whipped cream

Method Preheat the oven to 200° and prepare a two baking tray with oil and line with baking paper. Combine the butter and water in a pan, stirring constantly and bring to a rolling boil. Remove from the heat and quickly add the flour. Beat with a wooden spoon until the mixture leaves the side of the pan. Allow the mixture to cool for 5 minutes and then add in the eggs one at time, beating well after each addition until the mixture is glossy. Using a 1.5cm diameter star tip, pipe 7cm strips onto the prepared greased oven trays. Bake for 30 minutes, or until eclairs are puffy and golden. Now, lower the heat to 120° and bake for another 15 minutes. Remove and allow to cool. To prepare the chocolate icing... While the eclairs cool, combine chocolate icing sugar with enough hot water to form a spreadable consistency. Fill the centre of eclairs with whipped cream and top with chocolate icing. Allow to set and enjoy !

100

–––– FOCACCIA BREAD –––– By Olivia Cruickshank Serves 10 - 20 40 mins approx. + Cool and rest for 50 mins +/-

Ingredients 1 Tbsp sugar ⅔ cups of lukewarm water 1 tsp yeast 1 ¾ cup of plain flour Flakey salt Dried rosemary or mixed herbs and / or crushed garlic or garlic powder 2 Tbsp olive oil

101

Method Preheat the oven to 200° on fan bake and prepare a tin with oil and line with baking paper. Add ⅓ cup water, sugar and yeast into a large bowl. Leave for 10 minutes until it becomes creamy. Add in the flour, salt, and the rest of the water. Mix to combine. Add more flour if needed. Combine in the bowl and tip onto lightly floured surface and knead for about 5 minutes. Make a ball and place in a large bowl with a tablespoon of oil. Coat the dough ball in oil and cover with a damp cloth and leave in a warm spot for half an hour for it to rise. Using a solid dish, approximately 20cm x 20cm, or of similar size, add another splash of oil and coat the base. Flatten your dough into the oiled dish, pressing into all the corners and making indents in the top. Sprinkle your choice of flakey salt, herbs, and garlic. Drizzle your remaining oil over the top of your flatten dough mixture. Now, cover with a damp cloth and leave for another 10 minutes. Bake for 15 - 20 minutes until golden.

102

–––– BANANA PANCAKES –––– By Thomas Brady Serves 6 +/- 10 - 30 mins +/-

Ingredients

1 ½ cups all purpose flour 2 Tbsp sugar 2 ½ tsp baking powder ½ tsp salt 2 small, over-ripe bananas, peeled The browner the bananas the better 2 large eggs 1 cup + 2 Tbsp milk ½ tsp vanilla extract 3 Tbsp butter, melted

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Method In a medium bowl, whisk together the flour, sugar, baking powder and salt. In a seperate and smaller bowl, mash the banana with a fork until smooth. Next, whisk in the eggs, then the milk and vanilla, whisking until well blended. Pour this banana mixture into the flour mixture prepared earlier in the medium bowl. Also add the melted butter. Fold the batter gently with a rubber spatula until just mixed. Do not over mix - the batter will be thick and lumpy. Set a non-stick pan over medium heat until hot. Drop the batter by ¼ cupfuls onto the creased pan, spacing them 2 inches apart. Cook until a few holes / bubbles form on top of each pancake and the underside is brown. This is about 2 minutes. Flip the pancakes and cook until the underside is also golden brown and the top is puffed. 1 to 2 minutes more. Using the spatula, transfer the pancakes to a serving plate. Wipe the pan clean with paper towels, add more butter and oil and repeat with remaining batter.

Serve the pancakes while hot and with maple syrup, sliced bananas and icing sugar if desired.

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–––– ICING’s –––– pg

106

Plain icing

107

Coffee icing

108

Lemon cream cheese icing

109

Lemon icing

110

Basic chocolate icing

111

Chocolate icing sugar icing

112

Chocolate cocoa icing

113

Chocolate ganache icing

114

Chocolate buttercream icing

115

Chocolate cream cheese icing

116

White chocolate cream cheese icing

pg pg pg pg pg pg pg pg pg pg pg

117

Condensed milk icing

118

Brown sugar buttercream icing

119

Basic buttercream icing

120

Cream cheese icing

121

Vanilla icing

pg pg pg

105

–––– PLAIN ICING –––– Ingredients

1 ½ cups icing sugar, sifted 25g butter, softened 1 Tbsp milk Or water if preferred Optional: Few drops of food colouring

Method Using a wooden spoon, combine icing sugar, butter and milk in a medium bowl. Add extra milk or water to get your desired consistency, especially if glossier consistency is wanted. Add food colouring to the colour and tint the icing you want.

106

–––– COFFEE ICING –––– Ingredients

1 ½ cups icing sugar 15g butter, melted 2 Tbsp warm milk 3 tsp instant coffee granules

Method Sift the icing sugar into a small bowl. Stir in the butter, milk and coffee. Continue to stir until well combined and the icing sugar is of desired consistency.

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–––– LEMON CREAM CHEESE ICING –––– Ingredients

100g cream cheese 25g butter Zest of a lemon 1 - ½ cups icing sugar

Method Soften the cream cheese and butter in the microwave or over low heat in a pot. Beat the cream cheese and butter together well. Add in the lemon zest. Now, gradually mix in the icing sugar until you get the desired icing consistency you prefer and desire.

108

–––– LEMON ICING –––– Ingredients

1 cup icing sugar 1 Tbsp hot water 2 tsp lemon juice

Method In a bowl, whisk the icing sugar, hot water and lemon juice together. Continue to stir until this is well combined and your desired consistency.

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–––– BASIC CHOCOLATE ICING –––– Ingredients

1 ½ icing sugar 1 Tbsp cocoa powder 50g butter 2 Tbsp hot water

Method Combine the icing sugar and cocoa powder together in a bowl. Add the softened butter and pour water over the mixture. Mix to combine, adding more water as required to achieve the consistency you prefer.

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–––– CHOCOLATE ICING SUGAR ICING –––– Ingredients

1 ½ cup chocolate icing sugar 2 Tbsp hot water

Method In a bowl, combine chocolate icing sugar with hot water. Stir to combine. Continue to add enough hot water to form desired consistency of icing.

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–––– CHOCOLATE COCOA ICING –––– Ingredients

1 cup icing sugar 2 Tbsp cocoa powder 10g butter, melted 1 ½ Tbsp hot water

Method Sift the icing sugar and cocoa into a medium bowl. Add combined butter and water, stir until the icing is of consistency to spread or as you desire.

112

–––– CHOCOLATE GANACHE ICING –––– Ingredients

400g dark chocolate, broken into pieces 1 cup cream

Method Place both the cream and the chocolate in a pot and stir over medium heat. Heat and stir until chocolate is melted and the mixture is smooth. Allow this to cool, and place in the refrigerator for 30 - 40 minutes until the mixture is a thick spreading consistency.

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–––– CHOCOLATE BUTTERCREAM ICING –––– Ingredients

150g butter 2 cups icing sugar ¼ cup cocoa powder 1 Tbsp milk

Method In a small bowl, cream the butter until pale and fluffy. Beat the icing sugar, one cup at a time. Add the cocoa and then the milk gradually and beat until smooth and creamy and of desired consistency.

114

––––

Ingredients

CHOCOLATE CREAM CHEESE ICING ––––

250g cream cheese, softened ¼ cup butter, softened 2 cups icing sugar ⅓ cup baking cocoa 1 dash salt 3 Tbsp milk or cream ½ tsp vanilla extract

Method In a mixing bowl, beat the cream cheese and butter until smooth. Add icing sugar, cocoa, salt, milk (or cream), and vanilla and stir. Mix well and until of desired consistency.

115

–––– WHITE CHOCOLATE CREAM CHEESE ICING –––– Ingredients

250g cream cheese, softened ¼ cup butter, softened 180g white chocolate. Broken into pieces Melted and cooled slightly 1 tsp vanilla 2 cups icing sugar

Method Beat the cream cheese and butter in a large bowl with an electric mixer on medium speed until well blended. Add the melted chocolate and vanilla, mix well. Add the icing sugar gradually, beating until light and fluffy or until desired consistency.

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–––– CONDENSED MILK ICING –––– Ingredients

25g butter 1 ½ cups icing sugar 2 Tbsp sweetened condensed milk

Method Soften the butter in short bursts in the microwave. Sift in the icing sugar and add the condensed milk. Mix well and cream together for 2 minutes with an electric mixer until desired consistency.

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–––– BROWN SUGAR BUTTERCREAM ICING –––– Ingredients

½ cup brown sugar 2 Tbsp butter 1 Tbsp milk ¾ cup icing sugar

Method Boil the brown sugar, butter, and milk in a pot over medium heat. Add icing sugar and mix to combine. Add water until icing is of desired consistency.

118

––––

Ingredients

BASIC BUTTERCREAM ICING ––––

150g butter, softened 2 cups icing sugar Or vanilla flavoured icing sugar 2-3 Tbsp hot water ½ - 1 tsp of vanilla essence Optional: Food colouring

Method Beat butter until smooth, pale and fluffy. Gradually add in the icing sugar. Add the vanilla essence (add food colouring here too), with enough of the hot water to make a creamy mixture. Continue to beat until fluffy and desired consistency.

119

––––

Ingredients

CREAM CHEESE ICING ––––

50g butter, softened ½ cup cream cheese 2 cups icing sugar 1 tsp vanilla essence 2 - 3 Tbsps milk

Method Beat the butter and cream cheese together with an electric mixer. Add the icing sugar, vanilla and sufficient milk to make the icing light and fluffy and of frosting consistency. Keep adding milk as needed.

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––––

Ingredients

VANILLA ICING ––––

200g butter,at room temperature 1 ¼ cups icing sugar, sifted 1 tsp vanilla essence

Method Using an electric mixer on a medium speed, beat the ingredients together. Beat until the ingredients are well combined and of desired consistency.

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SAVOURY

pg 123 - 162

meals

pg 163 - 176

savoury treats + snacks

pg 177 - 190

salads + sides

pg 191 - 199

doughs + dough variations

–––– PAD THAI –––– By Ayla Blaxall *recipe contains peanuts* Serves 4 - 6 20 mins +/-

Ingredients 400g skinless chicken breast fillets, cut into chunks 1 brown onion, chopped 1 cup bean sprouts ½ cup spring onion, chopped ½ cup peanuts 2 cloves of garlic, crushed 1 - 2 packets of rice noodles 2 eggs Fried shallots to garnish ½ red chilli (more / less depending on spice) Pad Thai sauce: 1 Tbsp peanut oil 1 Tbsp white wine vinegar 2 Tbsp fish sauce (or oyster sauce) 3 Tbsp white sugar

1 ½ Tbsp tamarind paste

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Method Heat up a medium to large pan on the stove top with your choice of oil. Place the chunks of chicken in the pan until brown. Add the chopped up onions to the chicken, add bean sprouts, chopped spring onion, crushed garlic cloves, peanuts, chilli to taste, and shallots for flavour and crunch - feel free to add any other ingredients you like for flavour! Brown all the ingredients off together in the medium to large pan. To prepare the pad thai sauce... While the mixture simmers and browns, mix the pad thai sauce ingredients together in a separate bowl. Boil the kettle and pour boiling water over rice noodles so they cook. Crack your eggs into a bowl and lightly scramble the two eggs. Move all the ingredients in the pan to one side. Cook the scrambled eggs on the other side of the pan. Then stir the egg and the pad thai ingredients together to combine. Now, add the pad thai sauce prepared earlier to the ingredients in the pan, leave for 5 minutes or until pad thai mixture is simmering. Drain the water from the rice noodles and stir to combine the pad thai mixture with the noodles. Serve with a sprinkle of shallots and enjoy! Done, whabam!

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–––– ONE POT PASTA –––– By Chantelle Dick *can be vegetarian pasta* Serves 4 - 6 30 mins

Ingredients 200g spaghetti pasta ½ brown onion, chopped Handful of cherry tomatoes, quartered 2 cloves of garlic, crushed Handful of basil leaves 2 Tbsp olive oil 1 Tbsp balsamic vinegar 3 cups of stock - vegetable or beef 1 cup of cheese, grated +

Salt + pepper to taste

Cheese to serve +

rashers of bacon if desired cook in pan before adding all the ingredients

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Method Preheat a medium pot with a large base over medium heat and oil. cook off the bacon if adding the recipe Slice, chop and crush onion and garlic and brown in pot. Quarter the cherry tomatoes and add them to the onions and garlic ( and bacon rashers, if used). Add the stock (vegetable or beef) along with the oil, balsamic vinegar, salt and pepper and sprinkle the grated cheese. Stir to combine them all together. Place the spaghetti in the pot, cover over with the lid. Heat and cook over medium heat for 10 - 15 minutes, or until the pasta is ‘al dente’. Ensure to cook until the sauce has completely thickened and the pasta is well cooked. Add the basil leaves and stir through. Or use as a garnish on top. Serve immediately. Sprinkle with more grated cheese and extra basil leaves. Enjoy!

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–––– ONE PAN SUN-DRIED TOMATOES + CHICKPEAS –––– By Robyn Dunning Serves 4 30 mins

Ingredients 1 onion, diced 3 cloves of garlic, chopped finely Drizzle of oil 1 can of chickpeas or 2 cups of cooked dried chickpeas ½ cup sun-dried tomatoes Big handful of spinach, roughly chopped +

Salt + pepper to taste

Drizzle of lemon

Optional: ½ cup plain yoghurt or sour cream

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Method To begin, saute´ the onion and garlic in a large frying pan. Continue to saute´ until soft and fragrant. Add in your chosen combination of tomatoes and puree. Stirring occasionally until nice and hot. Approximately 5 minutes on a medium heat. Add the chickpeas and cook for a further 10 minutes. Next, stir in the spinach, lemon juice and seasoning. Once the spinach has wilted, add yoghurt/sour cream if using. Stir through for another 2 minutes. Now serve with your choice of grain, rice or anything you want !

*** note from the author*** A very quick, easy and nutritious vegetarian meal Serve with your favourite grain, couscous, or toast, scrumptious

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–––– FILIPINO ADOBO CHICKEN –––– By Joy Serves 4 - 6 1 hour + marinate meat for 1 hour or overnight Note: can change meat for any other meat of choice...

Ingredients 8 skinless chicken drumsticks, on the bone ⅓ cup low sodium soy sauce ½ cup apple cider vinegar 1 small head of garlic, crushed 6 ground peppercorn 4 bay leaves 1 jalapeno, chopped (optional)

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Method Marinate the chicken in the vinegar, soy sauce, garlic, jalapeno and pepper for at least an hour. Overnight is ideal. Put the chicken, water, bay leaves and the marinade in a deep non-stick pan. Cook on medium heat. Cover the pan with a lid and cook until the meat is tender. About 45 minutes. Stirring occasionally. Remove the lid and cook for an additional 15 minutes. Or until the sauce reduces. Discard bay leaves and serve over rice. Enjoy !

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–––– FILIPINO PORK HUMBA –––– By Joy Serves 4 - 6 2 hours + 30 mins +/-

Ingredients 1 kg pork belly, cut as desired ¼ cup vinegar ¼ cup soy sauce ¾ cup pineapple juice 1 onion, chopped 5 cloves of garlic, minced 2 Tbsp brown sugar 2 pieces star anise (optional) ¼ cup banana blossom ¼ cup salted black beans, rinsed 1 tsp whole peppercorns 2 bay leaves 2 - 3 cups of water as needed

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Method Start by marinating the pork pieces in soy sauce, vinegar, and pineapple juice for at least an hour in an appropriate tray, container, or bowl. Ensure you coat the meat well in the marinade. After marinating, drain the meat and keep the marinade to one side. Next, sear the meat in a pan over medium heat until golden and light brown and the oil is rendered and the fat and oil has melted away and come out. Remove the meat from the pan and leave the oil in there to sauté the rest of the ingredients. Sauté the onion and garlic until fragrant, stirring occasionally. Place the seared meat back in the pan with the sautéed onion and garlic, stir to combine. Continue to sauté for a further minute. Now, add the marinade saved to one side and stir to combine. Add the star anise (optional), brown sugar, bay leaves, and enough water to cook the meat until tender. Allow the mixture to simmer on a low heat for another hour covered with a lid until the meat is soft and tender. Once the meat is tender, add the banana blossom and salted black beans. Cover and let simmer for another 5 minutes or until the sauce has reduced. Enjoy with rice !

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–––– MEATLOAF WITH BARBEQUE SAUCE –––– By *author unknown* Serves 6 - 8 90 mins +/-

Ingredients Meatloaf: 500g sausage meats 500g mince 1 cup breadcrumbs 2 brown onions 2 tsp curry powder 1 Tbsp chopped parsley 1 egg ½ cup milk ½ cup water +

Salt + pepper to taste Sauce: ½ cup water 30g margarine / butter 2 Tbsp vinegar 1 tsp coffee ¼ cup worcestershire sauce 2 Tbsp brown sugar ½ cup tomato sauce 2 Tbsp lemon juice

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Method Preheat the oven to 180° and prepare a large tin with oil and line with baking paper. In a large pan, brown chopped up onions in oil over medium to high heat. Add in the meat; mix together sausage meat, mince, now add breadcrumbs, salt, pepper and mix all together. Add curry powder, parsley, egg, milk and water to the mixture and combine until the mixture is smooth. Pour into the prepared tin and bake for 30 minutes. While the meatloaf is in the oven, prepare the sauce... In a pot over low to medium heat, combine water, butter, vinegar and coffee, as well as, worcestershire sauce, brown sugar, tomato sauce and lemon juice, stirring to combine. Bring slowly to the boil and simmer for 5 minutes. Once the meatloaf is finished in the oven, drain and pour out the excess fat. Pour or brush on the prepared sauce all over the meatloaf loaf. Return to the oven and bake in the oven for a further 45 minutes. Remove from the oven and allow to cool before slicing up and serving with mashed potatoes, choice of greens, garlic bread, sautéed mushrooms, or anything else… Enjoy !

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–––– CANTONESE CRISPY PORK BELLY –––– By Min Yee Seow Serves 6 - 8 1 day marinate + 2 hours cook + 15 mins rest

Ingredients 1 - 2 kg slab of pork belly 2 tsp shaoxing wine 2 tsp salt 1 tsp sugar ½ tsp five spice powder ¼ tsp white pepper 1 ½ tsp rice wine vinegar 1 ½ cup coarse sea salt

135

Method Rinse the pork belly and pat dry. Place the pork belly skin-side down on a tray, and rub the shaoxing wine into the meat (not the skin). Mix the salt, sugar, five spice powder and white pepper together. Thoroughly rub this spice mixture into the meat. Turn meat over so it is skin-side up. Poke holes with a sharp metal skewer all over the skin, this will help the skin to crisp up. The more holes there are the better, so take the time to poke holes all over; ensure they are small delicate holes, be careful not to gouge it too much. Place pork in the fridge and allow the pork to dry out, uncovered for 12 - 24 hours. 12 - 24 hours later… Preheat the oven to 190° and prepare an oven proof dish or tray with aluminium foil, fold up the sides around the pork snugly, as if you are creating a kind of box all around with a 1-inch border around all the sides. Brush the rice wine vinegar on top of the pork skin. Now, pack the sea salt in one even layer over the skin, so the pork is completely covered. Place prepared pork in the oven and roast for 1 hour and 30 minutes. (if your pork still has the rib attached, roast for 1 hour and 45 minutes) Once cooked, remove the pork from the oven, turn the broiler on low and position the oven rack in the lowest position. Remove the top layer of sea salt from the pork belly, unfold the foil, and place a roasting rack on the pan. Place the pork belly on the rack and put it back under the broiler to crisp up into a crispy pork belly. This should take 10 -15 minutes; ensure the broiler is on low so that the process can happen gradually. When the skin has puffed up and gotten crispy, remove from the oven. Allow it to rest for 15 minutes, and then slice. Serve with sugar and/or mustard.

136

–––– BEEF CALDERETA –––– By Joy Serves 6 - 8 2 hours + 30 mins

Ingredients ¼ cup canola oil 2 large potatoes, peeled and cut into 2-inch cubes 2 large carrots, peeled and cut into 2-inch cubes 1 onion, peeled and chopped 4 cloves of garlic, peeled and minced 1 kg beef, cut into 2-inch cubes 2 cups tomato sauce 2 Tbsp tomato paste 2 cups water 10 thai chilli peppers, minced ½ cup green olives, pitted ½ cup liver spread ½ cup cheddar cheese, grated 1 green + red capsicum, seeded, cored and cut into cubes +

Salt + pepper to taste

137

Method In a wide pan over medium heat, heat the oil and add the potatoes and carrots and cook until lightly browned. Remove oil from the pan except for about 2 tablespoons. Add onions and garlic and cook until lightly browned. Add tomato sauce, tomato paste, water, and chilli peppers. Bring to a boil, skimming the scum (layer / film of dirt or fat) that may float on top. Season with salt and pepper to taste. Lower the heat, cover the pan, and cook for about 1 to 2 ½ hours, or until beef is tender. Add the potatoes, carrots prepared earlier, and continue to cook until tender. Add the liver spread and cheese, stirring to combine until well-distributed. Continue to cook until the cheese is melted and sauce is thickened. Add the capsicums and olives and allow to cook for another 1 - 2 minutes until the capsicums are tender yet crisp. Serve hot.

138

–––– BEEF CASSEROLE –––– By Rachel Lockwood Serves 4 - 6 30 mins + Cook for 3 hours +/-

Ingredients 400 - 500g stewing steak 2 -3 pieces of bacon 1 onion, diced 3 - 4 garlic cloves, minced 2 carrots, chopped 2 celery stalks, diced Handful of mushrooms 1 tsp flour 1 cup red wine 1 tin of tomatoes 1 tsp brown sugar 1 cube of beef stock Thyme, fresh or dried Water +

Salt + pepper to taste

Peas (optional)

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Method Preheat the oven to 180° and prepare a casserole dish with a smear of oil. Start off by heating a medium pan over medium to hot heat. Combine all your ingredients in the pan and allow to fry, stirring occasionally. Stir in the flour and allow to thicken. Next, deglaze the red wine. Add the tomatoes, sugar, beef stock, and thyme. Add water, just enough that you do not completely cover the meat. Place all the ingredients in your prepared casserole dish. Now, cook in the oven for approximately 3 hours in the preheated oven. If desired, add peas in near the end of the cook Sprinkle and season with salt and pepper to taste. Remove and enjoy !

140

–––– LENTIL BOLOGNESE –––– By Robyn Dunning Serves 4 - 6 30 - 60 mins +/-

Ingredients 3 large carrots, grated 1 cup sundried tomatoes, chopped 3 cloves garlic, chopped 2 tins tomatoes 500g red split lentils, rinsed Salt + pepper 4 - 6 servings pasta your favourite pasta, spaghetti, or grain Drizzle of oil ½ - ¾ cup of boiling water or veggie stock Optional: Fresh tomatoes, roughly diced Tomato paste / puree Diced onion, sautéed

141

Method Preheat a medium pan with oil over a medium heat. If using onion, saute´ with garlic and oil in a large pan until translucent and soft. Add, in all the remaining ingredients and stir together, mix until well combined. Let this simmer for 30 - 45 minutes over low to medium heat. Stirring occasionally. Whilst all the bolognese simmers, prepare the pasta. Cook the pasta or grain of choice according to the packets instructions. Taste test the bolognese during and towards the end of the simmer and season as desired. Once pasta or grain, as well as bolognese is ready, remove from the heat. Either mix the pasta or grain with the bolognese and serve in a dish, or leave separate and serve one at a time into bowls. Top with cheese, herbs or any other topping as desired, enjoy !

*** note from the author*** Super easy recipe that is great for making in bulk and freezing. Most of the ingredients can be substituted with other similar foods, but the sundried tomatoes and lentils are a must to give the desired texture and flavour !

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–––– ROBYN’s GO-TO GREEN PASTA –––– By Robyn Dunning Serves 4 - 6 30 - 60 mins +/-

Ingredients 3 cloves of garlic, chopped finely ½ a leek, sliced into rings then roughly chopped Drizzle of oil ¼ head of broccoli (including the stems), roughly chopped ½ courgette +/ or ¼ eggplant, chopped small 1 cup diced mushrooms Herbs: oregano, basil, thyme if using fresh; ¼ cup of chopped if using dried; ½ tsp of each

4 - 6 servings of your favourite type of pasta ⅓ cups of your choice of cow’s milk, soy, or almond milk +

Salt + pepper to taste

Optional: Garlic chives, finely chopped Basil pesto is a great addition if you have it on hand Grated parmesan +/ or nutritional yeast flakes on top

143

Method Cook your choice of pasta according to the packets instructions. While pasta is cooking, saute´ garlic and leeks in oil in a large frying pan until soft and fragrant. Add in the rest of the green veggies and mushrooms, adding in more oilers needed, and cook on a medium to low Heat until the broccoli is soft, approximately 10 minutes. Stir through the herbs and cook for a further 3 minutes If using pesto, add it in now. Once the pasta is cooked, drain well. Tip and add the pasta into the frying pan with the veggies and stir through to combine. Turn up the heat to a medium heat. Pour in the milk of your choice, salt, pepper, and if using, add the nutritional yeast flakes. Stir occasionally for about 5 minutes, allowing the milk to thicken slightly Add more milk as desired for a saucier consistency. Once it is all nice and hot, serve with a topping of grated parmesan and extra cracked pepper.

*** note from the author*** This is a slightly saucy and easy pasta dish, perfect comfort food with heaps of veggies ! This recipe will keep for about 2 days in an airtight container in the fridge, just reheat well in the microwave and enjoy all over again !

144

–––– ITALIAN-STYLE LAMB SHANKS –––– By *author unknown * Serves 4 - 6 3 hours +/-

Ingredients 2 Tbsp olive oil 4 - 6 lamb shanks 2 carrots, peeled and cut into 2cm dice 3 stalks celery, diced 2 onions, peeled and cut into 6 wedges 2 bulbs garlic, cut horizontally 3 anchovy fillets, finely chopped 400g tin of tomatoes in juice 2 Tbsp brown sugar 1 cup beef stock 1 cup red wine 140g tomato paste 2 bay leaves Sprigs of fresh thyme +

Salt + pepper to taste

145

Method Preheat the oven to 160°. Heat some oil in the base of a large casserole dish on the stove top. Brown the shanks on all sides and then remove them from the casserole dish . Add the chopped carrots, celery, onions, garlic, and anchovies to the casserole, saute´ for 1 minute. Cover the casserole dish and cook over a medium heat for 10 minutes. Stirring once or twice. Add in the tomatoes, brown sugar, stock, red wine, tomato paste, bay leaves, and thyme. Stir to combine all the ingredients. Now, return the lamb shanks to the casserole dish and mix of ingredients. Season to taste with salt and pepper. Cover the casserole dish again and place in the oven and allow to cook in the oven for 2 hours. After 2 hours, increase the heat to 180° and remove the lid and continue to cook uncovered. Cook for a further 30 minutes, basting once or twice during this time. (this means brushing the meat with its own fat and juices that it is cooking in). Remove from the oven and serve in bowls with soft polenta or with your desired rice or grain.

146

–––– CHILLI CON CARNE –––– By *author unknown* Serves 4 - 6 20 mins +/-

Ingredients Dash of oil 500g beef mince 2 onions, peeled and sliced 1 Tbsp garlic, minced 1 tsp ground cumin 425g can chilli beans ¼ cup tomato sauce or paste 1 cup beef stock or water Optional: Any additional herbs + spices Serve with: Fresh tomatoes Avocado Sour cream

147

Method Start by heating a dash of oil in a large pan over medium heat. Lightly brown the sliced onion, minced garlic, and cumin for approximately 2 -3 minutes . In the same pan, brown mince. Breaking the mince up as you cook and brown the mince. Now, add the chilli beans, tomato paste / sauce, and also add beef stock / water. Stir to combine. Cover and let simmer for 15 minutes and until the beef is tender. Once the mixture is tender and ready, remove from the heat. Serve with corn chips or on a bed of rice. Add chopped fresh tomatoes, avocado if desired. Serve with a dollop of sour cream !

***Tips*** Serve with fresh vegetables such as tomatoes, jalapenos, capsicum etc. Top with cheese Dice fresh herbs and sprinkle over meal Make as spicy as you desired

148

–––– CRISPY TOFU –––– By Olivia Cruickshank Serves 2 - 4 1 hour +/- + Rest for 1 day

Ingredients 1 block of tofu 1 Tbsp cornflour Soy sauce Splash of chilli / sriracha sauce ½ tsp garlic + / or ginger

149

Method Start by opening the tofu and drain the excess liquid. Use a double-layered towel to wrap the tofu and press a plate on top. Leave for 15 minutes to remove any excess moisture. Cut tofu into cubes. In a large bowl add soy sauce, chilli, ginger / garlic mix and tofu. Gently mix to make sure it is all coated and leave to absorb. Leave to rest for up to a day. When ready, preheat the oven to high fan bake, approximately 220°. Drain the marinade. Sprinkle over corn flour and mix to coat, making sure there are no lumps. Place on a prepared tray with baking paper, making sure there are gaps between each bit of tofu. Cook until the tofu is crispy. Normally 20 - 30 minutes, depending on your oven. Serve on top of a laksa, curry, vermicelli salad.

150

–––– SWEET + SOUR PORK / FISH / CHICKEN –––– By Elizabeth (Liz) White Serves 2 - 4 +/- 30 - 40 mins + 10 - 20 mins to coat meat

Ingredients 400 - 500g pork / fish / chicken 2 - 3 carrots, chopped 2 onions, sliced Cornflower 1 small tin of pineapple chunks 1 egg, beaten 150g sweet + sour sauce store bought or handmade, see 203 for recipe +

Canola cooking oil Optional: 1 capsicum, chopped

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Method Prepare a medium sized frying pan with some canola oil. Place egg in a bowl. Place the pork pieces or other meat of your choice into the beaten egg mixture to coat. Remove from the egg mixture and place into a bowl of cornflour and coat meat with the cornflour, removing any excess by shaking the meat. Fry the prepared meat coated in egg and cornflour on the prepared frying pan over a high heat. As they are frying, add in the carrots, onion, capsicum if desired, and saute´ in the oil until partly cooked, stirring regularly. Add the tin of pineapple and heat for a short time. Reduce the heat. Now, add the packet or pre-made sweet and sour sauce over the meat and vegetables. If you want to make your own sweet and sour sauce then see page 203. Stirr to avoid it sticking to the pan or burning. Remove from the heat and serve over rice or carbohydrate of her choice. Enjoy !

152

–––– BUTTER CHICKEN –––– By Chelsea Miru *this is the easiest recipe* Serves 2 30 mins +/-

Ingredients 1 ½ tsp turmeric ½ tsp cinnamon 1tsp chilli powder 1 tsp ground ginger Beef 2 cloves garlic, crushed ¼ onion, diced 1 ½ Tbsp tomato paste 1 cup cream 2 Tbsp butter 500g chicken, diced

153

Method In a separate bowl, mix together all the herbs, spices and salts. Coat the chicken in this mixture. In a medium sized pan over medium to high heat, melt the butter. Add the onion and garlic to saute´ in the pan. Now, add the prepared and coated chicken to the hot pan and allow to cook through. Next, stir in the tomato paste and then the cream. Bring this to the boil and allow to simmer for about 5 minutes. Done !

***note from the author*** Double the recipe if you want the dinner for 4

154

–––– CHICKEN + TARRAGON PIE –––– By Rachel Lockwood Serves 4 +/- Cook for 40 - 60 mins +/- + Cook pastry for 8 - 10 mins + Cook filling for 20 mins +/-

Ingredients Filling: 2 carrot, diced 2 parsnip, diced 4 tsp runny honey 2 tsp butter 600g chicken (thighs or breast) 1 red onion, finely diced ½ cup chicken stock or white wine 400ml bechamel sauce (white sauce) See page 205 for handmade option

Pastry:

¾ cup chicken or vegetable stock

2 sheets puff pastry

4 stalks of tarragon

- sesame seeds

2 - 4 handfuls baby spinach leaves

egg wash

2 - 4 Tbsp chopped tarragon leaves +

Salt + pepper to taste

- 1 egg - 1 Tbsp milk

155

Method Preheat oven at 220° and prepare two baking trays with baking paper. Start by tossing the carrots, parsnip, and runny honey in olive oil with salt and pepper to season on the prepared tray. Cook vegetables for 20 minutes in a preheated oven, until they start to caramelise. To prepare the pastry… Cut the sheets of pastry into four quarters. Place these on the other prepared baking tray, brush with the egg wash and sprinkle with sesame seeds. Bake for 8 - 10 minutes until puffy and golden. While the vegetables are cooking and pastry is baking... Heat some butter in a medium sized pan and bring to heat. Pat the chicken dry, season with salt and pepper and cook in the pan for 1 - 2 minutes each side until golden brown. Set aside to rest and thinly slice once rested. Return the pan to the heat, add the onion and saute´ for 2 -3 minutes. Add the wine / chicken stock when the onion has been sizzling for 1 minute and allow the wine / stock to evaporate. Whisk in the bechamel sauce, add the remaining stock and bring to the boil. Now, simmer on a low heat. Next, add the sliced chicken along with the resting juices. Add the tarragon stalks, cook for another 5 -6 minutes until the sauce thickens and the chicken is cooked through. Remove from the heat, discard the tarragon stalks and stir through the roasted vegetables from the oven, spinach and the tarragon leaves. Season with salt and pepper. Place the prepared baked, puffy and golden pastry on top of the chicken and roast vegetable serving… and enjoy ! ***note from the author*** If you would like to make your own bechamel sauce, refer to page 205

156

–––– FRYING PAN PIZZA –––– By Amy Lotter ***this pizza dough recipe found on page 197

Serves 2 +/- 30 mins +/- + Proof dough 30 - 40 mins + Cook pizza for 20 mins in oven +/-

Ingredients Pizza dough: ⅓ cup warm milk 2 tsp yeast 1 tsp castor sugar 2 cups plain flour 1 tsp salt ½ cup hot water 2 Tbsp olive oil Pizza toppings: Any ingredients you'd like to cove the pizza with...

157

Method Prepare two frying pans approx 26cm in diameter with oil. To prepare the pizza dough… Start by combining milk, yeast, and sugar in a small bowl. Stand in a warm place covered by a tea towel until the mixture begins to froth. Next, using a food processor or standing mixer attached with a dough hook, pulse together the flour and the salt. This could be done by hand if needed. Add the yeast mixture, and remaining ingredients of hot water, and olive oil to the bowl and mixer, continue to pulse the mixer. Mix until the dough forms a ball. Place the dough onto a floured surface and gently knead the dough on the surface. Knead until the dough is smooth. Place the ball of dough into a lightly greased bowl and cover with a tea towel and stand in a warm place to rise. The dough should double in size, approximately 30 - 40 minutes. Now, remove the dough from the bowl and cut the dough in half and roll out with a rolling pin into two 26cm pizza dough bases. To make the pizzas… Preheat the oven to 200° qand cover the pizza in any toppings, sauce, herbs etc. and cook the pizza in the oven for 20 minutes, longer if desired. Slice and enjoy !

*** note from the author*** Double the recipe as needed if more pizza’s are wanted Roll out the pizzas into desired size

158

–––– KERRI’s PUMPKIN SOUP –––– By Maureen Hansen * maureen's daughter * Serves 2 - 4 30 mins +/-

Ingredients 1 red onion 2 - 3 garlic cloves 1 Tbsp thai red curry paste Pumpkin, chopped 1L chicken stock 1 can coconut cream +

Garnish with basil or parsley

159

Method Prepare a pot with oil over a low to medium heat. Chop up the onion and garlic, sauté in the prepared pot until soft. Add a heaped tablespoon of thai red curry paste, stir to combine. Next, add in the chopped pumpkin and 1 litre of chicken stock, mix all ingredients. Cook slowly over medium heat until the pumpkin is cooked through and tender. Place ingredients in a blender and blend until smooth. Return the mixture to the pot and add a can of coconut cream, stir together until soup is mixed well and a good consistency. Pour into bowls and serve with a garnish of basil or parsley. Enjoy !

160

–––– KFC KEL’s FRIED CHICKEN –––– By Kelsey Hawken * disclaimer: tastes nothing like KFC (i’d vote mines better) but the name fits *

Serves 1 - 4 30 - 60 mins +/-

Ingredients 400g chicken boneless and skinless 1 ½ cups of breadcrumbs 1 packet mexican seasoning culleys is the best 2 eggs Cooking oil +

Any extra seasoning you’d like... e.g. cinnamon, chilli, paprika, cumin, coriander, garlic

161

Method Cut chicken into strips of about 2cm thick. In a bowl, beat together the eggs until they are just combined. In a separate bowl, mix together the breadcrumbs with the mexican seasoning and any other seasoning you wanted as extras. Dip each chicken strip into the egg mixture and then dip into the breadcrumb mixture. Ensure you coat each strip generously in the crumb mixture. Now, heat oil in a pot on medium to high heat. The more oil you use, the crispier the chicken the will be. Cook the chicken strips in oil for about 8 minutes each side. Done !

***note from the author*** The chicken is great in a wrap or on top of a salad, or even just by itself !

162

–––– FEIJOA CHUTNEY –––– By Heather Twiss 2 hours+++

Ingredients 1 dozen feijoas 1 cup malt vinegar 500g brown sugar 2 medium apples 2 medium onions 1 tsp salt 1 tsp cayenne

163

Method Slice and gouge out the feijoas. Peel and chop the apples and onions. Combine the ingredients in a large pot over a medium to high heat and boil ingredients until soft. Add the spices and seasoning. Stirring occasionally. Reduce the heat and simmer, stirring occasionally towards the end, until the mixture is thick and brown. Note: can take hours… taste occasionally Bottle in preserving jars or bottles while warm.

Keeps for months and ensure to refrigerate once opened.

164

–––– CHEESE BALL –––– By Austine Gamsjager Makes 2 balls 30 - 40 mins +/-

Ingredients 250g cream cheese 1 cup cheese, grated 1 packet maggi onion soup 1 small can pineapple, crushed Optional ingredients: Tinned crab meat Any other meat ¼ cup tomato sauce 1 Tbsp worcestershire sauce Optional garnishes: Chopped nuts of your choice Parsley, chopped + / - any other herbs + spices

165

Method Prepare two bowls with glad wrap and allow to hang over the sides. Ensure all the ingredients are at room temperature. Mix all the ingredients together until well combined. Add any extra and optional ingredients if you desire, herbs and spices, seafood, other meats etc. Divide mixture in half and form two balls... Roll and cover balls in parsley, chopped nuts, or any other garnishes you would like. Place both balls in prepared bowls and wrap the ball and place in the refrigerator for at least 30 minutes before serving. Serve on a plate with crackers or chips, or even chopped up vegetables sticks etc.

***Tips*** Here’s a ‘hands free’ tip – to make the ball shape, just line a bowl with glad wrap, add the mixture, then gather the glad wrap and twist to form a ball. Cheeseballs will keep in the refrigerator for up to 7 days. Remove from the fridge and allow it to come to room temperature before serving.

166

–––– CHEESY ENSAYMADA –––– By Joy Serves 6 +/- 3 hours +/- + 2 hours of resting the dough...

Ingredients ½ cup butter Toppings 1 cup milk

Cheese

5 Tbsp sugar

Granulated sugar

½ tsp salt

Softened butter

2 eggs

1 Tbsp active dry yeast

Optional:

4 cups all purpose flour

Egg wash - 1 egg - 1 Tbsp milk

Method Preheat the oven to 180° and prepare a round cake tin with oil. Choose a large pan with a lid to prepare the dough and mixture in. In a pan over medium heat, melt the butter. Once the butter has been melted turn the heat off and add the milk and the sugar, and stir to combine. Now, add the salt and stir. Add the eggs to the mixture and mix to combine. Next page to continue recipe...

167

Add the yeats and continue to stir and then let the mixture and yeast rest for 1 minute. Now, add the flour and mix the flour in until the mixture is combined and the dough climbs up the spoon and the dough is pulling away from the pan, forming a ball. Scrap the dough off the spoon and form the dough into a loose ball on the pan. Cover the dough in the pan with the lid and allow to rest and rise for 1 hour. Remove the lid and scrap the top of the dough with your fingers to release some of the air. Scrape and move the dough away from the sides and bottom of the pan, kneading the dough for 2 minutes within the pan until the dough is loose and pulls away from the pan easily. Pull dough away and knead from the outside in and then lift the whole dough up and throw on the pan from a height. Form a ball. Flour the countertop, place the dough mixture on the cuter and smoothen the dough out to form a smooth ball and move the dough so that it tucks in underneath to form a ball with folds in the bottom. Hold the ball on the sides and twist the dough until it ‘puckers’ and folds underneath. Sprinkle and dust flour on top of the ball. Flatten the dough slightly to resemble a rectangle. Divide the mixture into two. Cut and separate halves into smaller portions, 6 or more if desired. Roll each portion out into a log and then coil into a knot. Knot the dough by grabbing each end and fold it over the other and tuck one end up but do not pull through, this should resemble a knot. Place the knotted portion into a round cake tin - do this with all the portions and cover with a tea towel and let rise for 1 hour. Bake the dough knots for 18 minutes and remove from the oven. Brush each knot with egg yolk mixture if desired before placing in the oven to bake. Once removed from the oven brush with softened butter. Dunk into a bowl of sugar. Top with grated cheese. Pull a-part baked knots and enjoy!

***Note: if preferred use muffin cups instead of the cake tin. Place each knot into large muffin cups and place on a baking tray before covering with a tea towel and letting rise and baking and covering with toppings as above.

168

–––– GLUTEN FREE SCONES –––– By Maureen Hansen Serves 6 - 12 Depending on serving size

30 mins +/-

Ingredients 3 cups ground rice flour or use gluten free flour mix 2 tsp gluten free baking powder 1 tsp salt 1 tsp guar gum 125g grated butter 1 ½ cup water 1 ½ cup milk Optional: (depending on the flavour of scones wanted) Chopped herbs Parsley, basil, mixed herbs etc. or Cheese or Dried fruits Dates, mixed fruits, sultanas etc.

169

Method Preheat the oven to 210° and prepare a baking tray and line it with baking paper. Sift rice flour, baking powder, salt, and guar gum together. Add the grated butter. Mix in the milk and water to make it a fairly wet mixture. Here is where you would add any optional ingredients. See notes at bottom of the page... Pat the mixture with floured hands, cut and divide mixture into scone sized balls and place onto the baking tray. Bake for 15 - 20 minutes in the oven. Remove and enjoy !

***note from the author*** You can add 1 cup of grated cheese and chopped parsley / chives to make cheese scones or add chopped dates to make a yummy sweet scone (this would make them different flavour). - You can freeze them and keep them handy for gluten free visitors or as a replacement for sandwiches in the lunchboxes.

Guar gum is extracted from gaur beans and has thickening and stabilising properties. You c an get guar gum from Binn Inn, New World, Countdown, Health 2000 etc.

170

–––– CORN FRITTERS –––– By Olivia Cruickshank Serves 10 - 20 30 mins +/-

Ingredients 1 cup flour 1 tsp baking powder Pinch of salt 1 can corn kernel, drained 1 egg ½ cup milk +/- depending on desired consistency + Oil for cooking Optional: Pinch curry powder Bacon Pinch of chilli flakes Grated carrots and / or zucchini

171

Method Prepare a frying pan with oil and set aside for later. In a bowl, add flour, baking powder, and chilli if using and salt to a large mixing bowl and use a whisk to mix. Next, add the egg and enough milk to get the desired consistency you would like. Consistency should resemble that of a pancake batter. Add corn and any other optional extras you have chosen to use and fold them all into the mixture. Heat a large frying pan with oil on a medium-high heat. Add in a heaped tablespoon of corn fritter batter to the prepared and heated pan. You should be able to fit about 5 or 6 in a pan at the same time. Depending on the size of your chosen pan. Flip each fritter when golden brown. Once cooked, can be placed in the oven to keep warm. Fry the next lot making sure to top up the oil as needed. Serve with a salad or roast veggies, or even eat cold the next day !

172

–––– COURGETTE, PUMPKIN + BACON SLICE –––– By Amy Lotter

Serves 6 2 hours + Cool for 30 mins

Ingredients 300g pumpkin, coarsely chopped 1 Tbsp vegetable or olive oil 1 tsp ground cumin 4 rashers rindless bacon, finely chopped 2 courgettes, coarsely grated 500g frozen spinach, thawed 2 spring onions, finely chopped 12 eggs, at room temperature 1 cup cream 2 garlic cloves, crushed 1 cup grated tasty cheese

173

Method Preheat the oven to 200 ° and prepare a deep pan / tray with oil and line with baking paper. Place the pumpkin on a seperate prepared baking tray lined with baking paper, season the pumpkin, drizzle with oil and sprinkle pumpkin with bacon rashers. Bake for 5 minutes. Using your hands, squeeze excess liquid from the courgette and spinach. Place the courgette and spinach in a large bowl; add the pumpkin, bacon, and half the spring-onion to the courgette mixture, mixing well. Next, whisk the eggs, cream, garlic, and half the cheese in a jug. Spoon the courgette mixture into the prepared deep pan / tray. Pour the egg mixture over the courgette mixture in the deep pan. Stir to distribute the ingredients evenly. Sprinkle with remaining spring onions and cheese. Bake for 1 hour or until just set at the centre and golden brown around the edges. Stand in the pan for 15 - 30 minutes. Transfer to a wire rack to cool some more. Slice and enjoy !

174

–––– TOMATO + CHILLI JAM –––– By Amy Lotter *** stand overnight at room temperature before starting… *** rest for a few hours to overnight after making jam

1 hour + 40 mins + Simmer for 1 hour + 30 mins + Cool for

Ingredients 1 kg ripe tomatoes, peeled and chopped 2 cups white sugar ¼ cup lemon juice ⅓ cup white vinegar 6 long red chillies, sliced 2 tsp sea salt 2 Tbsp fish sauce

175

Method Start by placing the tomatoes and sugar in a non-metallic bowl. Cover with cling film and stand overnight at room temperature. The next day… Once the sugar and tomatoes have stood overnight, transfer the ingredients to a pan or pot and add the remaining ingredients. Heat the pan or pot on medium to high, stirring occasionally until boiling. Reduce the heat to a medium to low heat and allow to simmer for 1 hour and 30 minutes, or until thick. Prepare your jars, ensuring they are washed in hot soapy water. Optional: rinse the jars and dry in a preheated oven of 100° for 10 - 15 minutes to sterilise. Once the jam is thick and ready, spoon the hot jam into jars and seal in preserved jars. Keep these jars closed until used and opened to keep preserved and freshed. Store in a cool dry place for up to 12 months. Refrigerate after opening. Allow the jam to rest for a few hours, or ideally overnight to allow the flavours to mature before opening.

*** Tips *** It is important to use good canning or “Mason” j ars when making the jam Ensure to seal the jar when jam is HOT

176

–––– BEAN SALAD –––– By *author unknown* Serves 4 - 6 20 mins

Ingredients

Mixed beans Packet or can 1 ½ cups malt or white vinegar 1 ½ cups sugar ½ cup water 1 Tbsp salt 1 brown onion, diced Celery, sliced Capsicum (any colour), diced Raw cauliflower, diced Broccoli florets Fresh green +/- white beans Optional extras: 1 tsp pepper ½ tsp cinnamon ½ tsp nutmeg

177

Method Soak a packet of mixed beans overnight OR cook 2 - 3 cans of mixed beans. In a pan make the dressing by combining the malt or vinegar, sugar, water and salt, boil together over low to medium heat, stirring to combine. Remove from the heat and allow to cool. In a salad bowl combine diced onion, celery, capsicum of your colour, diced raw cauliflower, broccoli florets and fresh beans. Pour over the dressing prepared earlier. Mix together with salad spoons. Add the optional extras if desired; pepper, cinnamon and nutmeg for extra flavour and stir. Leave in the fridge for 24 hours before using and last several weeks in the fridge.

178

–––– CARROT SALAD –––– By *author unknown* Serves 4 - 6 20 mins + Chill for 4 hrs

Ingredients 450g carrots, sliced 1 brown onion, chopped Celery, chopped Capsicum, chopped 430g concentrated tomato soup ½ cup sugar ½ cup white vinegar ½ cup oil

179

Method Place carrots in unsalted water in a pot of medium heat until tender. Add in the chopped onion, celery and capsicum peppers. Drain and set aside. Boil tomato soup, sugar, vinegar, and oil over a medium heat in a pot to create a marinade. Combine the carrot, celery and capsicum mixture to the tomato soup marinade and stir together. Cover and refrigerate for 4 hours to allow carrots and vegetables to marinade. Lasts several weeks in the fridge.

180

–––– BROWN RICE SALAD –––– By *author unknown* Serves 4 - 6 40 - 60 mins +/- depending on how you cook the rice

Ingredients

Rice: 3 cups of brown rice 115g roasted cashew nuts 5 Tbsp roasted sunflower seeds ½ cup currants ½ cup dried apricots, chopped ½ cup cranberries Capsicum (any colour), diced 8 spring onions, finely chopped ½ cup parsley, chopped ½ cup coriander, chopped Alfalfa sprouts (or any alternative sprout) Dressing: 8 Tbsp soy sauce ½ cup olive oil ¼ cup balsamic vinegar Juice of 2 lemons Pinch of salt + pepper to taste 1 tsp nutmeg

181

Method Cook rice in salted water or depending on the instructions on the packet, or even cook in the rice maker. Combine all the rice ingredients with the cooked rice. Stirring until well mixed. To prepare the dressing... Prepare the dressing by combining all the ingredients in a separate bowl. Pour the dressing over the rice salad. Mix through until well combined and dressing is mixed throughout. Serve with your favourite meal of either tofu, beef, chicken, stir through tuna, or enjoy on it’s own.

***Note: this is an easy and tasty recipe for brown rice salad that lasts in the fridge. This recipe can vary depending on the ingredients you choose to use and mix in the rice salad, by adding different varieties and quantities of dried fruits, nuts and seeds.

182

–––– EASY QUINOA SALAD –––– By *author unknown* Serves 4 -6 30 - 40 mins +/-

Ingredients 1 cup quinoa 2 cups water Green + black grapes Chickpeas can of cooked chickpeas or if preferred soak chickpeas overnight Lemon juice of 2 - 4 lemons Rind of 1 lemon Handful of spinach leaves +

Salt + pepper to taste

183

Method Cook 1 part quinoa to 2 parts water. Rinse quinoa and drain well, combine with water in a pan. Bring to the boil over medium to high heat for approximately 10 - 20 minutes depending on size of quinoa. Decrease heat and allow quinoa to gently simmer, cook until quinoa has absorbed all the water. Remove from the heat and cover to allow quinoa to steam for approximately 5 minutes. Then, fluff the quinoa with a fork. In a medium to large bowl combine all the ingredients together, grapes, chickpeas, juice of lemons, lemon rind and spinach leaves. Toss together well. Season with salt and pepper to taste !

184

–––– TUNA + BUFFALO MOZZARELLA SALAD –––– By Sharen Cressey Serves 6 30 - 40 mins +/- + Remove tuna from refrigerator 1 hour before cooking

Ingredients 50mls extra virgin olive oil 18 cherry tomatoes Assorted colours, cut in half Small handful fresh basil leaves, torn 18 buffalo mozzarella, cut in halves can also use bocconcini 1 clove of garlic, crushed Juice of 2 lemons 900g fresh tuna Cut into 150g (6) portions 20mls extra virgin olive oil 2 Tbsp capers Fried in a little oil until crisp +

Salt + pepper to season

185

Method Place the 50mls of olive oil, tomatoes, capers, and basil in a large bowl. Next, add the mozzarella along with the garlic and lemon juice. Season this with salt and cracked black pepper and stir to gently combine. Remove the tuna from the refrigerator an hour before cooking. Toss this tuna in the 20mls of olive oil. Place the tuna on the grill of a barbeque or stove top grill for 20 seconds each side. Remove, slice in half and season to taste. Divide the tuna and salad equally among the plates. Next, pour the juice that has accumulated in the bowl over the salad for dressing. Lastly, scatter over the extra fried capers. Serve and enjoy !

186

–––– SLICED POTATO –––– By Grace Li Serves 2 - 4 +/- 10 - 30 mins +/-

Ingredients Potatoes, washed Garlic, chopped Chilli, chopped White vinegar +

Salt + pepper to taste

187

Method Start by cutting the potatoes into small long slices. The size of a match. Heat up some oil in a medium pan. Add the potatoes to the hot pan and simmer and fry until golden. Now add the chopped up chilli and garlic. Let this fry for 4 - 5 minutes, stirring to prevent burning. Add the white vinegar. Add depending on how sour you want it to be. Add the salt and pepper to taste. Start with a small amount and add more until you are satisfied. Continue to stir fry until you think that it is ready to eat. I taste and try it to determine when it is ready. Add another lot of chopped garlic, and stir for 1 minute. Transfer out into a dish - ready to eat !

188

–––– LOUISA’s CREAMED SPINACH –––– By Louisa Brenner Serves 4 40 mins + Cool for 10 mins

Ingredients 1 Tbsp butter 1 clove garlic, minced 1 bag frozen spinach, chopped and thawed, squeezed dry 1 egg 1 cup cream ½ cup grated parmesan cheese Pinch of ground nutmeg +

Salt + pepper to taste Extra: Parmesan cheese to sprinkle on top

189

Method Preheat the oven to 160° on fan bake. Prepare a medium sized pan on the stove. Cook spinach and garlic in a pan with butter over a medium heat. Mix together all the other ingredients together in a separate bowl. Place the spinach in a baking dish. Pour the mixture prepared above over the spinach in the baking dish. Sprinkle parmesan cheese over the prepared dish. Place in the preheated oven and bake for about 30 minutes or until golden brown on top. Remove from the oven and enjoy !

***note from the author*** This is great as a side especially a roast

190

–––– BRIOCHE DOUGH –––– By Amy Lotter

20 mins

Proof for 3 hours, or overnight

Ingredients 2 eggs 50g caster sugar 1 Tbsp salt 240ml milk 10g instant dry yeast 170g butter 560g flour

*** note from the author*** Use this dough to make all sorts of recipes… See page 191 for hot cross buns (traditional and chocolate) or page 193 for burger buns … This dough is a basic dough you can make anything with, e.g. you could roll it flat and cover it in sweet or savoury ingredients, roll into a scroll and bake until golden and much much more, be creative...

191

Method In a mixer bowl, whisk together the eggs, sugar, and salt. Pour the milk into a microwave proof bowl and heat the milk until it is luke-warm. Ensure to heat the milk up in bursts. Next, add the yeast to the luke-warm milk and whisk to combine, allow to bubble and froth. Add the milk and yeast mixture to the mixer bowl and stir the mixtures to combine. In the same microwave safe proof bowl you used for the milk, add butter and melt Add the melted butter to the mixer and again, mix to combine. Next, add half the quantity of the flour (280g) and whisk to combine. Grab the dough hook for your standing mixer and add the remaining flour to the bowl. Start by mixing on a low speed until the flour is combined, then increase to a medium speed and leave mixing for about 5 minutes. During the mixing, the dough mixture will begin to climb up the dough hook of the mixer and pull away from the sides of the bowl, this is when you know it is working.

* If you are making this dough for traditional hot cross buns, now is the time to add spices, zest and dried fruit. * If you are making chocolate hot cross buns then exclude fruit and substitute with chocolate. Refer to page 97 for ingredients and quantities on both hot cross bun options...

If making hot cross buns... Once you have decided the flavour of your hot cross buns and added the extra ingredients, knead in the mixer for a further 2 minutes until the ingredients are combined. To continue with the brioche dough... Transfer the dough to a large bowl and cover the dough with plastic wrap, pressing the wrap gently down against the dough. Place the dough in the fridge, covered and allow to proof for 3 hours or overnight. Remove from the fridge when you are ready to use. -

If making the hot cross buns, go to page 97 to continue and complete… -

If making burger buns, turn page to continue...

192

–––– BRIOCHE BURGER BUNS –––– By Amy Lotter

Serves 4 - 12 30 - 40 mins + Proof for 1 hour approx. + Cool for 10 mins

Ingredients Brioche dough: See page 191 Your choice of herbs + spices You can substitute the butter from the brioche dough recipe for a garlic and herb butter or alternative flavours if desired... Egg wash: 1 egg 2 Tbsp water or milk Optional toppings: Your choice of cheese Salt + herb mixture Seeds of your choice

193

Method Make sure you have prepared the brioche dough from page 193 before starting this recipe. Preheat the oven to 160° and prepare a baking oven tray / tin with oil and line with baking paper. Grab some flour and lightly dust your bench. Remove the dough from the fridge that has been proofing for 3 hours or overnight (from page 186) and knead it on the floured surface. Knead until it is smooth. Cut the dough into nine evenly sized pieces or as many burger buns you desire depending on bun size preference. Use scales to weigh them to make sure they are the same size. Now hold each piece in your fingers on the bench and move your hand in a circular motion with your fingertips touching the bench and the bottom of the dough. This will form a round and evenly sized bun. Place the buns in the prepared tray / tin so they are just touching. If desired, slice the tops of the buns with a knife in the shape of an X or leave untouched for a glossy smooth bun. Now, cover the tin with plastic wrap and allow them to proof in a warm area for about an hour or until they double in size… Prepare the egg wash with water or milk, stir to combine Brush the wash over the buns. Sprinkle sesame seeds, poppy seeds, or any seeds of your choice, with or without cheese, herbs or grind if desired - make the bun your way ! Place in the oven to cook for 20 - 40 minutes (depending on size of desired burger bun times may vary) until they are golden and look crispy. Enjoy !

194

–––– PLAITED WHITE BREAD –––– By Amy Lotter

Serves 8 1 hour + 30 mins + Proof for 1 hour + 30 mins

Ingredients 3 tsp dry yeast ½ cup warm water 2 tsp white sugar 2 ½ cup plain flour 1 tsp salt 30g butter, melted ½ cup warm milk 1 tsp sesame seeds Or other seeds if desired

*** for variations for this dough see page 199

195

Method Preheat the oven to 200° and prepare a baking tray with oil and line with baking paper. Combine the yeast, water and sugar in a bowl. Cover and stand in a warm place for about 10 minutes or until the mixture is frothy. Sift the flour and salt into a large bowl, stir in the butter, milk and yeast mixture prepared earlier. Mix this into a soft dough. Knead the dough on a floured surface for about 10 minutes or until smooth and elastic-like. Place the dough in a large greased bowl, cover this with a tea towel and stand in a warm place for about an hour to proof and rise until doubled in size. Once the dough has doubled in size, turn the dough out onto a floured surface and knead for 2 minutes. Divide the dough into thirds and roll these thirds into sausage shapes about 45cm in length. Next, plait these dough sections and secure the ends by pressing down on the ends. Place this plait on the greased tray prepared earlier and stand in a warm place to proof for about 20 minutes and until it is well risen. Next, brush the plait with some milk and sprinkle with sesame seeds (or other seeds if desired). Place in the oven and bake for about 45 minutes or until golden. Remove and place on a wire rack to cool. Cut up and serve with favourite spreads and toppings, enjoy ! *** see page 199 for variations

196

–––– PIZZA DOUGH –––– By Amy Lotter

Serves 2 +/- 30 mins +/- + Proof dough 30 - 40 mins

Ingredients ⅓ cup warm milk 2 tsp yeast 1 tsp castor sugar 2 cups plain flour 1 tsp salt ½ cup hot water 2 Tbsp olive oil

197

Method Start by combining milk, yeast, and sugar in a small bowl. Stand in a warm place covered by a tea towel until the mixture begins to froth. french Next, using a food processor or standing mixer attached with a dough hook, pulse together the flour and the salt. This could be done by hand if needed. Add the yeast mixture, and remaining ingredients of hot water, and olive oil to the bowl and mixer, continue to pulse the mixer. Mix until the dough forms a ball. Place the dough onto a floured surface and gently knead the dough on the surface. Knead until the dough is smooth. Place the ball of dough into a lightly greased bowl and cover with a tea towel and stand in a warm place to rise. The dough should double in size, approximately 30 - 40 minutes.

* For a pizza recipe idea, refer to page 157...

198

–––– DOUGH VARIATIONS –––– By Amy Lotter *** see page 195 for dough recipe...

WHOLEMEAL BREAD To make the wholemeal bread variation of the plaited dough recipe; substitute wholemeal flour for half of the plain flour (1 ¼ cup wholemeal flour). You may need to mix in a little more warm milk to make a firm dough. Continue recipe and plait, bake as on page 196.

FRENCH STICKS To make the french sticks variation of the plaited dough recipe; divide the dough into two sections instead of three. Cut the sections into two sections of 40cm sausages for the french sticks (you will end up with 4 sections). Place these onto two greased oven trays, cover and stand dough in a warm place for 15 minutes until the dough has risen. Cut slashes into the dough sticks, sprinkle with one tablespoon plain flour. Bake for 20 minutes.

DINNER ROLLS To make the dinner roll variation of the plaited dough recipe; divide the dough into 12 portions and shape into the shape of rolls instead. Place onto greased oven trays, cover and stand in a warm place for 15 minutes or until risen. Cut slashes into the rolls, brush with milk and sprinkle with seeds, if desired. Bake for about 20 minutes.

199

CONDIMENTS

pg 175

tomato + chilli jam

pg 201

kombucha

pg 163

feijoa chutney

pg 203

sweet + sour sauce

pg 204

satay sauce

pg 205

bechamel sauce

–––– KOMBUCHA –––– By Heather Young * Need a scoby for kombucha * Large jar or vessel of 4 litres or more

Ingredients 4L filtered water unfiltered water may kill the scoby ⅓ cup organic sugar for every litre of water 3 organic black tea tea bags ¾ flavoured herbal teas e.g. raspberry, ginger, blackberry etc. Optional: Piece of fresh ginger

201

Method In a large pot, boil the filtered water with the fresh ginger. Turn off, add the sugar, stir with a wooden or plastic spoon (not metal). Add the tea bags to the water (easier if they are all tired together) and leave to cool. Once the mixture is luke-warm, take out the tea bags and pour the mixture into a large jar and add in the scoby. Now, cover with a muslin cloth and tie with a rubber band, the muslin wrap allows the scoby to breathe. Wrap in a towel and put in a dark place for 7 - 10 days … The longer the mixture is left, the more vingerary in flavour it gets. Bottle kombucha mixture into jars or bottles and refrigerate. Drink and enjoy !

***Heather’s tips*** I usually make the next brew at the same time. Fizzier and nicer around 7 - 8 days. Remember to date your mixtures. Scoby means symbiotic culture of bacteria and yeast that lives and coexists with each other. Scoby grows and can be separated after a few weeks and can be shared.

202

–––– SWEET + SOUR SAUCE –––– By Amy Lotter

Serves 16 5 mins + Cool for 5 mins

Ingredients 1 cup canned pineapple juice ¾ cup packed light brown sugar ⅓ cup rice vinegar Substitute with apple cider vinegar if needed 3 Tbsp ketchup 2 Tbsp soy sauce 1 ½ Tbsp cornstarch 2 Tbsp water

Method Start by placing all the ingredients, except for the cornstarch slurry in a pan and bring to the boil. -

slurry is the cornstarch dissolved in the water.

Stir the cornstarch slurry and simmer for another minute until thickened, stirring constantly.

Let the sauce cool completely and store in an airtight container in the refrigerator for 2 - 3 weeks.

203

–––– SATAY SAUCE –––– By Rachel Lockwood Serves 4 +/- 10 mins +/- + Cool for 5 minutes

Ingredients

2 Tbsp onion, finely chopped 1 garlic clove, minced ½ cup peanut butter, crunchy ½ cup water 2 Tbsp sweet chilli sauce 1 Tbsp soy sauce Squeeze of lime / lemon juice to taste

Method Heat oil in a medium pan over medium heat and fry onion and garlic in the pan, allowing it to brown. Add in the peanut butter and water and stir together until smooth. Remove from the heat and stir through sweet chilli, soy sauce and lemon / lime juice. Serve as needed, in meals or as a sauce on the side.

204

–––– BECHAMEL SAUCE –––– By Amy Lotter

* also known as white sauce* Serves 4 +/- 10 mins +/- + Cool for 5 minutes

Ingredients

50g butter ¼ cup plain flour 2 ½ cups milk

Method Melt butter in a medium pot over medium heat. Add the flour, allow this to cook for 1 -2 minutes, stir occasionally. Continue to cook and stir until mixture bubbles. Gradually stir in the milk. Bring to the boil. Reduce heat to medium. Stir for 4 - 5 minutes or until the mixture begins to thicken. Season with salt and pepper. Allow to cool before refrigerating.

205

206

––––

INDEX ––––

Apple American roly poly apple pie - 21 Apricot+ coconut slice -49 Afghans- 77

Banana Banana + sultana loaf (gf) - 13 Banana pancakes - 103 Best banana bread - 31 Choc chunk banana bread (gf) - 35 Vicki’s banana cake (df) - 33 Bread Best banana bread - 31 Brioche burger buns - 193 Choc chunk banana bread (gf) - 35 Dinner rolls - 199 Focaccia bread - 101 French sticks - 199 Hot cross brioche buns - 97 Plaited white bread - 195 Wholemeal bread - 199 Brownie Ben’s pecan brownies - 65 Brownies (gf) - 63 The ultimate chocolate brownie - 67 Brady’s brandy snaps - 87

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Balls Cheese balls - 165 Chocolate snowballs - 89 Up the wazzu balls - 91 Buns Brioche burger buns - 193 Coffee chelsea buns - 95 Dinner rolls - 199 Hot cross brioche buns - 97 Brioche Brioche burger buns - 193 Brioche dough - 191 Hot cross brioche buns - 97 Buttercream Basic buttercream icing - 119 Brown sugar buttercream icing - 118 Barbeque Meatloaf with barbeque - 133 Beef Beef caldereta - 137 Beef casserole - 139 Bechamel sauce- 205 Bolognese - lentil - 141 Bacon Courgette, pumpkin + bacon slice - 173 Bean salad -177 Brown rice salad -181

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Cakes Cheesecake - 23 Chocolate cock-eyed cake - 29 Eva’s fruit cake - 15 Lemon cake - 7 Lemon + yoghurt cake (gf) - 11 Pavlova - 39 Rolled pavlova - 41 Super simple chocolate cake - 27 Vicki’s banana cake (df) - 33 Casserole- beef - 139 Coconut Apricot + coconut slice - 49 Fruity coconut loaf - 17 Chocolate Basic chocolate icing - 110 Chewy chocolate slice - 57 Chocolate buttercream icing - 114 Choc chunk banana bread (gf) - 35 Chocolate cocoa icing - 112 Chocolate cock-eyed cake - 29 Chocolate cream cheese icing - 115 Chocolate eclairs - 99 Chocolate ganache icing - 113 Chocolate snowballs - 89 Chocolate icing sugar icing - 111 Healthy choc-chip cookies - 81 Peanut butter chocolate cookies - 69 Raspberry chocolate ganache tart - 25 Salty caramel chocolate slice - 59 Soft chocolatey cookies - 83 Stellar afghans - 77 Super simple chocolate cake - 27 The ultimate chocolate brownie - 67 White chocolate cream cheese icing - 116 Citrus The citrus slice - 47 Caramel Salted caramel crackle - 85 Salty caramel chocolate slice - 59

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Cookies Healthy choc-chip cookies - 81 Peanut butter chocolate cookies - 69 Shortbread - 75 Soft chocolatey cookies - 83 Cheese Cheese ball - 165 Cheesecake - 23 Cheesy ensaymada - 167 Chocolate cream cheese icing - 115 Cream cheese icing - 120 Lemon cream cheese icing - 108 Tuna + buffalo mozzarella salad - 185 Coffee Coffee chelsea buns - 95 Coffee icing - 107 Chickpeas One pan sun-dried tomatoes + chickpeas - 127 Chicken Butter chicken - 153 Chicken + tarragon pie - 155 Filipino adobo chicken - 129 KFC - Kel’s fried chicken - 161 Sweet + sour pork/fish/chicken - 151 Cantonese crispy pork belly -135 Caldereta - beef - 137 Chilli Chilli con carne - 147 Tomato + chilli jam - 175 Chutney -feijoa - 163 Corn fritters - 171 Courgette, pumpkin + bacon slice - 173 Carrot salad -179

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Dairy -free Vicki’s banana cake (df) - 33 Dough’s Brioche burger buns - 193 Brioche dough - 191 Dinner rolls - 199 French sticks - 199 Hot cross brioche buns - 97 Pizza dough - 197 Plaited white bread - 195 Wholemeal bread - 199 Eclairs- chocolate - 99 Ensaymada- cheesy - 167 Fruit Eva’s fruit cake - 15 Fruity coconut loaf - 17 Fudge Jaffa fudge slice - 55 Florentines - 79 Focaccia bread- 101 Filipino Filipino adobo chicken - 129 Filipino pork humba - 131

Fish

Sweet + sour pork/fish/chicken - 151

Feijoa Feijoa chutney - 163 Fritters - corn - 171

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Gluten-free Banana + sultana loaf (gf) - 13 Brownies (gf) - 63 Choc chunk banana bread (gf) - 35 Lemon + yoghurt cake (gf) - 11 Ganache Chocolate ganache icing - 113 Raspberry chocolate ganache tart - 25 Icing Basic buttercream icing -119 Basic chocolate icing - 110 Brown sugar buttercream icing - 118 Chocolate buttercream icing - 114 Chocolate cocoa icing - 112 Chocolate cream cheese icing - 115 Chocolate ganache icing - 113 Chocolate icing sugar icing - 111 Coffee icing - 107 Condensed milk icing - 117 Cream cheese icing - 120 Lemon cream cheese icing - 108 Lemon icing - 109 Plain icing - 106 Vanilla icing - 121 White chocolate cream cheese icing - 116

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Jaffa Jaffa fudge slice - 55 Jam Tomato + chilli jam - 175 KFC - Kel’s fried chicken - 161 Kombucha- 201 Lemon Lemon cake - 7 Lemon cream cheese icing - 108 Lemon icing - 109 Lemon + yoghurt cake (gf) - 11 Mum’s sticky lemon loaf - 9 Loaves Banana + sultana loaf (gf) - 13 Betty’s raisin loaf - 19 Fruity coconut loaf - 17 Mum’s sticky lemon loaf - 9 Lentils Lentil bolognese - 141 Lamb Italian-style lamb shanks - 145 Magic slice - 61 Meatloaf Meatloaf with barbeque - 133

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Overnight oats -93 Pie American roly poly apple pie - 21 Chicken + tarragon pie - 155 Pavlova Pavlova - 39 Rolled pavlova - 41 Pecan brownies- 65 Peanut butter chocolate cookies- 69 Banana pancakes - 103 Pad thai - 123 Pasta One pot pasta - 125 One pan sun-dried tomatoes + chickpeas - 127 Robyn’s go-to green pasta - 143 Pork Cantonese crispy pork belly - 135 Filipino pork humba - 131 Sweet + sour pork/fish/chicken - 151 Frying pan pizza -157 Pumpkin Courgette, pumpkin + bacon slice - 173 Kerri’s pumpkin soup - 159 Potato Sliced potatoes - 187 Easy quinoa salad- 183

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Raisin Betty’s raisin loaf - 19 Raspberry Hello rosie slice - 53 Raspberry chocolate ganache tart - 25 Rocky road - 43 Sauce Bechamel sauce - 205 Satay sauce - 204 Sweet + sour sauce - 203 Sultana Banana + sultana loaf (gf) - 13 Sultana butterscotch squares - 51 Slice The citrus slice - 47 Apricot + coconut slice - 49 Sultana butterscotch squares - 51 Hello rosie slice - 53 Jaffa fudge slice - 55 Chewy chocolate slice - 57 Salty caramel chocolate slice - 59 Magic slice - 61 Brownies (gf) - 63 Ben’s pecan brownies - 65 Rocky road - 43 Tan squares - 45 Courgette, pumpkin + bacon slice - 173 The ultimate chocolate brownie - 67 Shortbread -75 Salted caramel crackle -85 Sweet + sour Sweet + sour pork/fish/chicken - 151 Sweet + sour sauce - 203 Soup Kerri’s pumpkin soup - 159

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Scones Gluten-free scones (gf) - 169 Gluten-free scones + cheese (gf) - 169 Gluten-free scones + fruit (gf) - 169 Gluten-free scones + herbs (gf) - 169 Salad Bean salad - 177 Brown rice salad - 181 Carrot salad -179 Easy quinoa salad - 183 Tuna + buffalo mozzarella salad - 185 Sides Sliced potato - 187 Louisa’s creamed spinach - 189 Spinach Louisa’s creamed spinach - 189

Tart Raspberry chocolate ganache tart - 25 Tan squares - 45 Tomato One pan sun-dried tomatoes + chickpeas - 127 Tomato + chilli jam - 175 Tofu Crispy tofu - 149 Tuna Tuna + buffalo mozzarella salad - 185

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Vegetarian (savoury - snacks + meals) Bean salad - 177 Brown rice salad - 181 Carrot salad - 179 Cheese ball - 165 Cheesy ensaymada - 167 Corn fritters - 171 Courgette, pumpkin + bacon slice - 173 Crispy tofu - 149 Easy quinoa salad - 183 Frying pan pizza - 157 Gluten-free scones (gf) (+ flavour variations) - 169 Kerri’s pumpkin soup - 159 Lentil bolognese - 141 Louisa’s creamed spinach - 189 One pot pasta - 125 One pan sun-dried tomatoes + chickpeas - 127 Robyn’s green go-to green pasta - 143 Sliced potato - 187 Tomato + chilli jam - 175 Up the wazu balls - 91 Yoghurt Lemon + yoghurt cake - 11

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Hope you enjoyed your tasty adventure through Ward 9 ! Lets just be happy it was not the ‘real’ flavours of the Ward or Hospital if you know what I mean… Now, go off and enjoy your Ward 9 food experience and adventure over and over… And remember to share with all, keeping in mind all the love and goodness of not only these recipes but the Ward 9 family ! Bon(e) - appétit ! And come again …

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Disclaimer: In writing this cookbook, every effort has been made to adjust the recipe in regards to re-wording, and recipes have been made as descriptive as possible for easy reading and easy to follow recipes. These recipes are all at the illustrator's discretion and depiction, your recipes and creation may / will vary from the illustrations shown on the recipe as these are made up versions of the recipe thought up and designed by the illustrator.

When making these recipes, keep in mind that many things can affect how a recipe turns out - oven temperatures and settings, humidity, altitude, climate, different appliances, different food sources / consistencies, etc. So if the recipe did not turn out well, I hope that you adjust the ingredients and / or cooking times if needed and keep trying until you succeed. Cooking times may vary and require adjustments depending on the age and quality of your appliances as well as the ingredients used, such as brands, temperature of the ingredients, substitutes for dietary requirements etc.

These recipes are for fun and to share the Ward 9 family favourites, these recipes are not intended to provide dietary advice. A medical practitioner should be consulted before making any major changes in diet. The author is not responsible for any adverse reactions to the recipes in this book. It is the responsibility of you, the reader to ascertain for yourself, or with your physician whether you have allergies to specific foods before making any changes to your eating habits. Consuming raw or undercooked food may increase your risk of food-borne illnesses. People at the most risk are infants, children, the elderly, and persons with weakened immune systems.

All recipes have been collected from Ward 9 staff, past and present at North Shore Hospital, Auckland, New Zealand. They are pre-loved recipes that the Ward 9 family have decided to share with you... the one reading this book. Please note that some of the recipes are labelled with “ *author unknown* “ this is due to the fact that recipes were collected years ago and the cookbook was never made, resulting in these recipes having no owner or name attached. This though, did not impact on the recipes being added to the book as they are recipes handed in from valued staff.

Good luck on your cooking and baking venture and hope that the cookbook and recipes bring you closer to the Ward 9 family and that the recipes work well, that you have fun making them with and for your friends and family. Enjoy the adventure of adjusting the ingredients, cooking times and playing around with the recipes. Thanks !

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Oh hey ! You have picked up a book compiled of recipes from the family of ward 9 ! These are favourites that have been chosen to be shared with you, In between the pages you will ﬁnd cakes, sweet treats, savoury meals, snacks, salads, sauces and so much more ! So, stop reading the back and let's get in the kitchen and whip up something yummy to share with your family… from our little ward 9 family to your family. Choose wisely on what you make ﬁrst but make it your mission to make them all ! Together we can enjoy the recipes from staff past and present ! Bon(e) - appétit !

Bon(e) Appétit

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Bon(e) Appétit