Forestview families cookbook 2018 by Forestview Community Kindergarten

FORESTVIEW FAMILIES TASTE OF BUNDABERG TREATS, TASTY MORSELS AND MORE. By Wombat and Koala families of 2018

FROM FARM TO TABLE.... THE COOKBOOK JOURNEY BEGINS

Â The Forestview Parent committee of 2018 decided to commit to an adventerous project which had never been undertaken before, bringing together food, farming, families and conversation from the Bundaberg region and weaving all of that together in a cookbook that will fundraise for the kindy for years to come. This project has been kicked off in 2018 with some truly amazing receipes from our Forestview families and we can't wait to share the full version with you in 2019. Our farmers and farming families are the backbone of much of our regions economic success, tourism and we have a truly amazing plethora of fresh, local produce to use at our fingertips in our daily meals for our families. Many of these farming families have been students of Forestview and sent their own children to the centre, and it was on this basis the idea for the cookbook was born. Stay tuned in 2019 to see even more Forestview family receipes and a whole host of farming families from our region and their own special inclusions in the full version which will be widely available in the region. We can't wait to share the rest of this story with you.

MORNING & AFTERNOON TEA

Morning & afternoon tea

Doree's Sponge Roll By Louise Stallard (Co-Director & teacher of Koala group)

Our family moved into Gayndah town when I started high school after many years of farming on a Citrus farm half way between Gayndah and Mundubbera. Our new neighbour was a gorgeous elderly neighbour who didn't have any grandchildren and loved that fact that she had a young lady living next door who was just as passionate about cooking as she was. We spent many hours cooking together perfecting this jam roll recipe and entering many of our creations into local shows (we had many winners along the way). I feel very blessed that she passed her knowledge and recipe onto me. I also love the fact that when I cook this recipe I am able to use plenty of my beautiful eggs laid by my gorgeous chickens. Servings: 8 slices per roll Ingredients: 4 eggs 1 cup caster sugar 1 teaspoon baking powder 1 tablespoon Fielderâ&#x20AC;&#x2122;s cornflour 2 tablespoons water Plain flour Icing sugar as needed Turn out onto a damp cloth or tea towel sprinkled with icing sugar. Roll up, unroll, spread with jam and re-roll. Cut into desired slices.

Morning & afternoon tea

Grandma Nella's Jam Drops By the Baldwin family (Hazel, Wombat group)

This is Hazelâ&#x20AC;&#x2122;s grandmothers recipe and always gets good comments when we make them to share with others. Jam Drops are Hazel's favourite biscuit! Makes: 25 biscuits Ingredients: 1 1/2 cups self raising flour 1/4 cup cornflour 1/4 teaspoon salt 125g butter, softened 3/4 cup castor sugar 1 egg 1 teaspoon vanilla essence Strawberry jam Method: Cream butter and sugar until pale, then add the egg and vanilla essence and beat well. Add dry ingredients and mix until a soft dough has formed. Roll into small balls. Make a small dent in each biscuit using your pinky finger and add a drop of jam in the centre. Place on a greased baking tray and cook in moderate oven for 10-15 minutes. Special hints: We use this recipe as a base for other biscuits also and add either chocolate chips, sultanas or peanuts.

Morning & afternoon tea

Chocolate fudge bars By the Sorbello family (Theo, Wombat group)

This was my family's go-to slice growing up and my personal favourite. Itâ&#x20AC;&#x2122;s a regular feature in our families lunchboxes and afternoon teas. This slice is super easy and quick which makes it a great recipe to make with my kids now. It is nice to share a childhood love of mine with them. Makes: 24 pieces Ingredients: For the base 1 cup plain flour 1/2 cup sugar 1 cup coconut 1 tbs cocoa 185g butter, melted 1/2 tsp vanilla Icing 1 cup icing sugar 2 tabs cocoa 30g butter, melted 1 1/5 tbs hot water Coconut or sprinkles for dusting Method: Preheat oven to 180 degrees. Melt butter over heat and set aside to cool slighty. Sift dry ingredients into bowl then add the melted butter and vanilla. Mix well. Press mixture over base of greased 28cm x 18cm lamington tin and bake in the oven for 20 minutes. Cool base in the tin, when cool ice with chocolate icing and decorate as desired with coconut or sprinkles. Cut into bars when icing has set. Bake in oven for 20 mins. Sift icing sugar and cocoa into a small bowl Add melted butter and water, mix until the icing is smooth and glossy

Morning & afternoon tea

Grandma's Shortbread By the Morris family (Evelyn, Koala group)

Grandma and Evelyn make these together every Christmas Makes: 24 biscuits (approximately) Ingredients: 250g butter 250g margarine 1 1/4 cup caster sugar 4 1/2 cups plain flour 1 cup chopped nuts (flaked almonds work well) 1 tsp vanilla Method: Preheat oven to 160C. Cream butter and sugar until pale. Mix together with flour and nuts until combined into a soft dough. Bake in a moderate oven until just golden - be careful they can turn quickly. Sprinkle with icing sugar when cool.

Morning & afternoon tea

Pumpkin Fruit Cake By the Irwin family (Olive, Wombat group)

This is a recipe that has been passed down from generation to generation in our family. I remember my late Grandmother cooking this cake which we could all smell as we walked through her door. It is super easy and perfect for when pumpkins are in season. Servings: 8 Ingredients: 125g butter 1 cup pumpkin (boiled and soft) 1 cup brown sugar 1 tsp vanilla essence 2 eggs 2 tbsp golden syrup 1 cap Bundaberg rum (optional) 2 cup self raising flour 200g sultanas or dried fruit walnuts (optional) Method: Grease and line round or square baking tin (20cm tin would be perfect) Preheat oven at 180 degrees Peel and cut pumpkin and boil in saucepan until soft and tender Drain and mash soft pumpkin and set aside to cool slightly Beat butter, brown sugar and vanilla to a cream Add eggs one at a time and mix Add syrup, rum and warm pumpkin to bowl. Mix until well combined Add SR flour, sultanas and nuts to pumpkin mixture and mix well Pour mixture into prepared tin and bake for approx 50-60 min or until skewer can be pulled out clean Special hints: This mixture also works great in muffin tins for small individual cakes

Morning & afternoon tea

Marley's Scones By the Collins family (Elise, Koala group)

Max and Elise's Grandmother (Marley) has always made these scones. When Marley is away travelling, Max and Elise will often ask for these scones. They are beautiful and soft, just like a cuddle from Marley. Makes: Approximately 12 large scones Ingredients: 2 cups of self raising flour a good pinch of salt 1/2 cup of milk 1/2 cup of cream 1 egg 1 dessert spoon of sugar 1 oz of butter (melted) Method: Beat egg and sugar. Add milk and cream. Melt and add butter. Add this mixture to the sifted flour and salt. Mixture will be on the damp side so use plenty of flour on the board. Don't over knead - shape and cut. Cook in a hot oven (approx 200 degrees C) until golden for 15-18 minutes.

Morning & afternoon tea

Pepper beef jerky By the Morris family (Evelyn, Koala group)

You can't just have one piece! Amount made: 7 Ingredients: 2 kg round steak (beef) sliced thinly - 2cm 1 can of beer 1 cup soy sauce 1/4 worcestershire sauce 3 tbsp brown sugar 1 tbsp salt 3 tbsp peppercorns (coarsely ground) 1 tbsp onion flakes 1 tbsp garlic flakes Method: Slice your beef thinly and set aside. Combine all remaining ingredients, massage into beef strips and marinade for 24hrs in an airtight container in the fridge. Place in a smoker or oven at between 60 and 80 degrees celsius for 5-6 hrs. Once cool, store in airtight container or zip lock bags.

Morning & afternoon tea

Plain or sultana scones By the Kratzmann family (Abigail, Koala group) This recipe was made by my Nanma's mother - itâ&#x20AC;&#x2122;s a Great Grandma recipe from our family that I hope will be around for generations to come. These are always a crowd favourite at different occasions or simply just for morning or afternoon teas at home with the kids. Now still being made heaps by my Aunty especially and my Nanma. Makes: 16 scones Ingredients: 4 cups well-sifted self raising flour 2 heaped tbsp caster sugar 2 tbsp melted margarine or butter 2 heaped handfuls of sultanas pinch of salt 600 mls of butter milk Method: Preheat a hot oven 200C. Sift self raising flour into a bowl. Add melted margarine or butter. Rub together until it resembles fine bread crumbs. Add sugar, salt and sultanas if desired. Make a whole in the centre of flour and pour in milk. Using a knife fold together until a dough forms. Be careful to not over mix! Gently cut the mixture with the knife until just comes together. Turn out onto a floured board and press out to 60ml (2 inches) thick approx. Cut into pieces with a floured scone cutter. Place in a floured lamington tray, making sure the scones are touching. Brush with milk. Cook for 15 mins in oven at 200 degrees celsius or until golden on top. Remove from oven and place on a cooling rack. Cover with a clean tea towel until cold. Serve with strawberry jam (or jam of choice) and cream. Special hints If you have a fan-forced oven it will be hotter. So instead of cooking at 200 degrees celsius, cook at 180 degrees celsius. Treat the dough gently, this is the key to a soft scone.

Morning & afternoon tea

Anzac biscuits By the Lette family (Lexi, Koala group)

I grew up eating Anzac biscuits. My dad always made this recipe. I love them for the meaning that they are, having had my grandfather and his siblings in the army but more so, since my brother joined the army and tragically passed away 11 years ago while on duty. I make them every year on Anzac Day using the same recipe my father does. I hope to pass the knowledge and meaning onto my children so that they can keep the tradition going and pass it onto their children one day. Makes: Approximately 35 biscuits Ingredients: 1 cup rolled oats 1 cup plain flour 1 cup sugar 3/4 cup coconut 125g (4oz) butter 2 tbsp golden syrup 1/2 tsp bicarbonate of soda 1 tbsp boiling water Method: Preheat oven to 150 - 160C. Combine oats, sifted flour, sugar and coconut. Combine butter and golden syrup, stir over gentle heat until melted. Mix soda with boiling water, add to melted butter mixture, stir into dry ingredients.

Take teaspoonfuls of mixture and place on lightly greased oven trays; allow room for spreading. Cook in slow oven 20 minutes. Loosen while warm, then cool on trays.

Special notes: This recipe was originally taken from the book 'The Australian Women's Weekly - the big book of beautiful biscuits' on page 68. We love them served with a cuppa.

Morning & afternoon tea

Monte Carlo biscuits By the Irwin family (Olive, Wombat group) This yummy treats are my dad's favourites. So whenever I am looking to make him a little surprise, this is the recipe I turn to. It is super easy and you can usually find all the ingredients in the pantry. Makes: 20 biscuits Ingredients: 1/2 Cup softened butter 1 cup brown sugar 2 tsp vanilla essence 1 egg, lightly beaten 1 cup plain flour 1/2 cup self-raising flour 1 cup desiccated coconut 1 cup rolled oats 1/2 cup strawberry jam BUTTER CREAM 1/4 cup softened butter 1/2 cup icing sugar 1 tsp vanilla essence Method: Preheat oven to 180C. Line baking trays with greaseproof paper. Place butter, brown sugar and vanilla in a bowl and beat until light and pale. Add egg, flours, coconut, rolled oats and mix well to combine. Roll a tablespoon of mixture into balls and place on a greased baking tray. Flatten slightly with a fork. Bake for 15 - 20 mins or until golden. Place on a wire rack to cool or let cool on the trays. Butter Cream Place butter, icing sugar and vanilla essence into bowl and beat until light and fluffy Once biscuits are cooled, place jam on half of the biscuits and cream on the other half. Press to two sides together to form your biscuit

Morning & afternoon tea

Coffee Walnut Slice By the Kratzmann family (Abigail, Koala group) Makes: 40 small squares Ingredients: Base 1 cup self raising flour 1 cup coconut 1 cup brown sugar lightly packed 4 oz butter or margarine Filling 1 Can Condensed Milk 1 oz butter or margarine 2 tablespoons golden syrup 1 tablespoon instant coffee powder 1/2 cup chopped walnuts Topping - 5 oz dark chocolate 1 oz copha Method: Base Sift four into a bowl, stir in coconut and brown sugar, mix well. Melt butter in pan, add to dry ingredients, mix well. Press mixture into greased and greased paper lined 28cm x 18cm lamington tin. Bake in moderate oven 15 minutes. Remove from oven. Pour prepared coffee filling over. Return to oven for a further 10 minutes. When cold spread with topping. Cut into squares when set. Filling Put condensed milk, butter, golden syrup and instant coffee into saucepan. Stir over low heat until coffee has dissolved and mixture has thickened. Stir in walnuts. Topping - Place chopped chocolate and copha in top of double saucepan. Stand over hot water. Stir until melted. Special hints: To stop the topping (chocolate from cracking) leave out for a few minutes before cutting. Use a very hot, large knife to cut the slice. Best stored in the fridge.

Morning & afternoon tea

Nash's Marshmallow Slice By the Honor family (Nash, Koala group)

Makes: Approximately 12 squares Ingredients: 1 cup self raising flour 1 cup coconut ¾ cup brown sugar 4 weetbix, crushed 125g butter, melted ⅓ cup milk chocolate melts, melted Marshmallow topping 1 cup water 2 cups sugar ¾ cup castor sugar 1 Tbsp gelatine and 1 cup boiling water to dissolve Lemon juice Method: Preheat the oven to 160C. Grease and line approximately 20cm slice tin. Melt the butter and chocolate melts seperately and set aside. Combine all dry slice ingredients together, add melted butter and melted chocolate together. Press into slice tin and bake for 15 minutes. To make the marshmallow topping: Combine all ingredients together, simmer on low heat for five minutes, set aside to cool slightly, then beat into a marshmallow consistency and spread on top of cooled slice once ready.

Morning & afternoon tea

Sweet potato bread By the Botha family (Oliver, Wombat group)

This recipe is special as Ollieâ&#x20AC;&#x2122;s Dad Damien works for a local sweet potato farm and we always have a supply of fresh sweet spuds! Makes: 1 loaf Ingredients: 200g sweet potato, chopped (with skin on) 1000g water, for cooking 160 grams cold water 1tsp yeast 15g olive oil 300g bakers flour 1tsp salt Sunflower seeds / pumpkin kernels (optional) Method: Wash and chop sweet potato into 2cm chunks (leave skin on). Place in saucepan of water and boil until soft (12-15mins). Strain potatoes and mash until smooth. Add cold water and continue mashing until combined. Add remaining ingredients and knead for 2 minutes until combined. Turn dough out onto a floured mat and roll into a tight ball. Wrap dough with cling wrap and leave it to proof for 30-40 mins until it has doubled in size. Preheat the oven to 200 degrees. Unwrap the dough and shape it into the desired shape, pop it into an oiled bread tin and leave it to proof again until it has risen to the top of of the tin. Sprinkle the top with sunflower or pumpkin kernels (optional) and place in the oven for 30 mins until golden on top. Special hints: Serve warm with lashings of butter.

Morning & afternoon tea

Ginger cake By the Kratzmann family (Abigail, Koala group)

Abigail’s great, great grandmother made this all of the time especially for my Dad. He would get a whole cake made just for him and it’s his favourite! Makes: Serves 10 Ingredients: 1 Cup of sugar 1 Cup of milk 3 eggs 2 tablespoons of butter 1 teaspoon of mixed spice 1 teaspoon of salt 1/2 teaspoon soda 1 cup syrup 2 cups plain flour 2 teaspoons of ground ginger Method: Grease and line a deep cake tin (round or square) Beat the butter and sugar to a cream Add the eggs, and then the syrup Sift the flour, spice, soda and ginger, and add to the mixture Lastly, add the milk – the mixture will now be quite runny Pour into the tin, and bake in a moderate oven, for approximately an hour or more depending on your oven Grease and line a deep cake tin Special hints: This cake is good without icing, but if you wanted you could make up a simple buttercream or glaze and put it on top.

Morning & afternoon tea

Chocolate Slice By Melanie Irvine (Co-Director and teacher of Wombat group)

This is my mum’s recipe and it’s delicious. Makes: Approximately 12 generous slices in a slice tray. Ingredients: 1 cup self raising flour 1 cup sugar 1 cup coconut 1 cup mixed fruit 125 gr melted butter or margarine 1 egg 1 tablespoon cocoa Chocolate Icing...store bought or of your own making. Method: Mix all the ingredients together in a bowl. Press firmly into a greased lamington tray. Cook for 30 minutes in an oven at 150 C. Bring out of the oven and ice the slice whilst it’s still hot in the tray. The icing sinks into the slice and keeps it moist. When cool, gently cut into squares and store in an air-tight container. Suitable for freezing.

Morning & afternoon tea

Cupcakes By the Smith family (Luca L, Koala group)

These are Luca's favourite treat and I always make them for any special celebrations and birthdays. They are delicious and the buttercream is heavenly! Makes: 12 cupcakes Ingredients: 2 cups self raising flour, sifted 3/4 cup caster sugar 2 eggs, beaten 3/4 cups milk 125g melted butter, cooled 1 tsp vanilla essence Sprinkles, to decorate Icing 1 1/2 cups pure icing sugar 100 - 125g unsalted butter 1-1 1/2 tbs milk Gel food colouring, your choice (optional) Method: Preheat oven to 180 degrees. Line muffin tray with cupcake papers, or use firm cupcake wrappers on a tray. Sift flour and add sugar, set aside. Melt butter and set aside to cool. Meanwhile add the eggs, vanilla and milk to the flour mixture using an electric beater or mixer. Add the butter once cooled. Spoon into cupcake papers and bake for 10 - 15 minutes until golden brown. Put on a wire rack to cool completely. To make the icing place room temperature butter in mixer on high and beat until pale and fluffy for 10 minutes. Add icing sugar slowly and milk until a firm but soft consistency. Add colouring as desired. Use a piping bag to pipe ontop of cooled cupakes! Delicious!

Morning & afternoon tea

Cupcakes By the Smith family (Koala group)

MAINS

Mains

Rosemary crusted lamb rack with seasonal vegetables By the Irwin family (Olive, Wombat group)

This is a family 'go to meal' mid week. When we have nothing planned for dinner, a quick stop at the local butcher for some fresh lamb is always a family pleaser. It is then super easy to find our vegetables from fruit and vegetable stalls along our drive home to Bargara. There are numerous farms that sell their produce straight from the fields, so you can't get much fresher than that. We love to support local farmers and businesses so figure this is an ideal way along with being super convenient for us. Serves: 4 Ingredients: Lamb 1 x Rack of Lamb 1 tsp of olive oil Pinch of salt and pepper Rosemary Crust : 2 slices of bread Small stalk of fresh rosemary 1tbs of grated parmesan cheese Pinch of salt and pepper Seasonal vegetables of choice - we use 2 potatoes, 1 sweet potato, 2 carrots, 1 beetroot, 1 onion, handful of beans, head of broccoli, head of cauliflower 1 tsp Onion salt 1 tsp garlic salt Pinch of salt and pepper Method: Pre-heat oven on 180C. Rub lamb with olive oil and salt & pepper To prepare rosemary crust: Blend all ingredients in a food processor until fine. Firmly press rosemary crumbs over the lamb, set aside.

Mains

Rosemary crusted lamb rack with seasonal vegetables (cont...) By the Irwin family (Olive, Wombat group)

Vegetables Cut potatoes into quarters and place in a large oven proof tray Cut sweet potatoes into large circles and put with potatoes Peel and cut beetroot into quarters and place in potato tray Peel and cut carrots into large diagonal slices Splash potato tray with olive oil and season with salts (rub with hands) Place lamb rack & potato tray into oven and bake for approx 50 to 60mins (this will depend on how â&#x20AC;&#x2DC;doneâ&#x20AC;&#x2122; you like your lamb and the weight of the rack). Meanwhile cut cauliflower and broccoli heads into desired sizes. Place in a steamer. Cut ends off beans and place into steamer. Steam vegetables for 15 mins before lamb is ready Once lamb is cooked set aside and cover with foil to rest for 5 mins Add steamed vegetables to potato tray and mix through. Cook for a further 5 mins Slice lamb if desired and serve on top of vegetables. Special hints: We like our meat medium to well, so alter the cooking time for your desired meat.

Mains

Bacon, mango & avocado salad By the Scarborough family (Sara, Koala group)

This salad is a family favourite at all our gatherings. Servings: 1 serve as a meal but can use as a side salad for approximately 6 people Ingredients: 1 mango 1 avocado 3 rashes of bacon, diced Olive oil Salt Pepper Method: Dice Bacon and fry then set aside. Dice mango and avocado, then combine all ingredients in a bowl and toss well with some olive oil, salt and pepper to taste. Special hints: When made as a meal for lunch the recipe is per person, so will need to add ingredients if serving as a salad to share. Enjoy.

Mains

Meat Loaf By the Kratzmann family (Abigail, Koala group)

My Poppy's mother (Abigailâ&#x20AC;&#x2122;s great, great grandmother) has always made it and this meatloaf is a family tradition, especially at Christmas time and when it was planting cane time. My Poppy has continued to make it all these years and we love this at our family dinner table too. It also makes a great cold, left over on a sanga the next day!

Servings: 8 -10 people (depending on how thick slices are) Ingredients: 1 lb Mince 1/2 lb Diced bacon 1 Egg 1 Cup Breadcrumbs 2 Tablespoons Worcester Sauce Pinch of Salt Pinch of Pepper Method: Put mince and bacon in a bowl. Mix in egg, breadcrumbs and Worcester sauce, add pepper and salt. Turn out on a floured board. Form into a round shape with hands. Dust flour inside steaming tin. Put meatloaf in tin. Make sure tin is completely sealed. Place tin in a saucepan of boiling water, covering half way up the side. Simmer slowly for about 1 and a half hours. When cooked take out of tin and roll in breadcrumbs. Special hints: May be served hot or as a cold lunch dish. If there is some fat residue make sure you drain from tin first. Before rolling in breadcrumbs. If you would like you could put breadcrumbs on before cooking meat loaf and afterwards.

Mains

Honey mustard chicken salad By the Irwin family (Olive, Wombat group)

Salads in winter are not very inviting for my family, so I created this warm salad as a perfect way to eat yummy tasty salads all year round. Servings: 2 - 4 Ingredients: 3 chicken breasts, cut into strips 1 tbsp seeded mustard 1 tbsp dijon mustard 1 tbsp honey 1/2 tsp crushed garlic Salt & Pepper Mixed lettuce leaves 1 large sweet potato cut into 2 cm circle 1/2 red capsicum cut into chunks 1 red onion cut into wedges 1 cob of corn 2 eggs 2 tbsp danish fetta 2 slices sourdough cut into large squares Garlic salt Salad dressing (of your choice or home made variety) Method: Place chicken, mustards, garlic, honey in a bowl and mix. Season with salt and pepper and set aside to marinate in the fridge. Boil eggs for 10 mins and set aside.

Mains

Honey mustard chicken salad (cont...) By the Irwin family (Olive, Wombat group)

Lay sweet potatoes flat on a baking dish and spray with olive oil then season with garlic salt. Bake for 10 mins in a hot oven (180C). Remove potatoes from oven and add onion and capsicum to tray. Splash with olive oil and return to the oven for a further 15 mins. Cook chicken in frying pan for 20 mins turning over half way through. While chicken is cooking steam corn in saucepan for 10 mins. Peel eggs and slice into wedges and slice kernels off the corn cob. Once chicken is cooked set aside and toast sourdough in the same pan for 4 mins or until golden brown. Assemble lettuce on plate and top with roasted vegetables, eggs, corn, chicken, sourdough and top with crumbled feta and dressing of choice. Special hints: Try changing the chicken for lamb or beef strips or even make vegetarian with tofu for something different.

Mains

Blue cheese gnocci with grilled salmon & greens By the Collins family (Elise, Koala group) We survived the baby and toddler stages with this recipe. It is a very indulgent comfort food, best eaten after the kids go to sleep with a large glass of wine! Servings: 4 Ingredients: Large pack of gnocchi (or homemade if you have time on your hands) Salmon fillets x 4 Green vegetables of your choosing (we like asparagus or broccolini) Tbs butter 3 cloves garlic (more if you like it strong) Half a stock cube (vegetable or chicken) Âź cup white wine salt and pepper 1 cup cream Strong blue cheese (see hints and tips) Dill and/or parsley Â˝ lemon, squeezed Method: Cook garlic in butter. Add half a stock cube and wine. Add cream and blue cheese then simmer until starts to thicken. Taste and add more cheese if needed. Add dill and/or parsley Season with salt and pepper. Cook gnocchi as per packet instructions and add to blue cheese sauce. Cook greens however you like (we steam or grill) Grill salmon fillets until cooked through. Serve blue cheese gnocchi, topped with greens, salmon fillet and a squeeze of lemon. Special hints: A strong blue cheese means you won't need to use as much to flavour the sauce. If it is a creamy blue, you will need to use a lot more. The cheese and gnocchi should help enough to thicken the sauce.

Mains

Brown rice salad By the Spargo family (Evie, Wombat group)

Crowd pleaser. Youâ&#x20AC;&#x2122;ll be repeatedly asked for this recipe!

Servings: 1 Large bowl/20-30 people as side dish Ingredients: 2 cups brown rice 6 spring onions 2 large red capsicum 1 cup currants 120g roasted cashews 1/2 cup roasted sunflower seeds 3 tbsp chopped parsley Dressing: 1/4 cup sunflower oil 4 tbsp soy sauce 2 tbsp fresh lemon juice 1 garlic clove salt and pepper Method: Cook rice in salted water until tender. Drain. Chop onions & capsicum finely. Add to rice (while still warm) Add nuts, parsley, currants - and stir. Just before serving, add dressing. Special hints: Recipe is gluten free of you ensure you use gluten free soy sauce for dressing. This is great served warm or cold and can be reheated as left-overs

Mains

Stuffed tomatoes By the Scarborough family (Sara, Koala group)

This recipe was given to our family by a very close family friend who sadly passed away from cancer. It is a favourite at family BBQâ&#x20AC;&#x2122;s and get to togethers and a nice way to celebrate our friends life through food we share together. Serves: Filling stuffâ&#x20AC;&#x2122;s approximately 6 medium sized tomatoes Ingredients: 250g Philadelphia cream cheese 100g bacon diced 1/2 an onion 1 teaspoon of baking powder 1/2 small green capsicum finely diced 1 egg yolk Approximately 6 tomatoes cut in half Method: Cut tomatoes in half and scoop the inside of the tomatoes out and discard. Microwave the bacon and onion (covered) together with a small amount of margarine or butter until soft for approximately 2 to 4 minutes and set aside. Make sure cream cheese is at room temperature (either by microwaving for 30 seconds or leaving out prior to use). Add the onion and bacon and mix well to combine. Add the finely diced capsicum, baking powder and egg yolk to the cream cheese mixture and mix well. Spoon the cream cheese mixture into each tomato half Before serving heat stuffed tomatoes until warm, between 1-3 minutes on the BBQ or in the oven. Special hints: I often double the mixture if feeding lots of people as these tend to go quickly!

Mains

Creamy pumpkin soup By Melanie Irvine (Co-Director and teacher of Wombat group)

This is my mumâ&#x20AC;&#x2122;s recipe and itâ&#x20AC;&#x2122;s comforting and warming and delicious. Serves: 8 Ingredients: 750 gr Pumpkin 1 large onion 250gr potatoes 3 chicken stock cubes 4 cups water 300ml cream Salt and Pepper to taste Method: Peel and chop pumpkin and potatoes. In a saucepan - add onion, stock cubes and water to the veggies.Boil. Reduce heat and simmer until soft. Mash and mix with a blender.Return to saucepan. Add cream, salt and pepper. Stir and simmer for 5 minutes before serving. Special hints: Instead of cream, use 1 tin of evaporated milk. When cooking the potatoes and pumpkin, add some bacon bones for a smokey flavour.

Mains

Bow tie pasta salad By the Spargo family (Evie, Wombat group)

Easy, delicious salad to add to your next BBQ get together. Makes: 1 Large Bowl/ 20 serves as side dish Ingredients: 500g Bow Tie Pasta, Cooked 6 x Rashers Bacon, Sliced or Chopped 2 x Capsicums, Sliced 150g Sun Dried Tomatoes, Halved 1 Tbs Olive Oil 250g Grated Mozzarella Cheese 1/2 Cup Pine Nuts 2 Tbs fresh Oregano and Chives 250g Cherry Tomatoes, Halved DRESSING: 1/3 Cup Olive Oil 2 Tbs White Vinegar 1 Tsp Sugar 1 Tbs Balsamic Vinegar 1 Clove Garlic, Crushed 2 Tsp French Mustard - Combine and shake in a jar Method: Cook pasta in large pot and drain into colander In same pot used for pasta, cook bacon, capsicum and tomatoes until soft. Combine with pasta and remaining ingredients in saucepan, and stir over low heat for 5 mins until other ingredients are warmed through. Place dressing ingredients in jar and shake. Pour dressing over dish. Special hints: Use large pot to cook pasta, then drain into colander, use same pot to cook other ingredients and the add the remaining ingredients and pasta and mix, before serving in bowl, saves creating extra pots to clean! Use a jar of sundried tomato strips, then use the empty jar to make the dressing If fresh chives or oregano not available, the tubes are a great alternative. This can be served hot or cold and can be reheated.

Mains

Sweet potato hot dogs By the McCrystal family (Essie, Koala group)

We farm sweet potatoes so we always have an abudance of the sweet spuds around. Replace that bread bun for an oven roasted whole sweet spud! Endless flavour combinations with this base recipe. Makes: 4, but just increase number of sweet spuds and fillings if making for more. Ingredients: 4 sweet potatoes 4 pork sausages (you can choose other flavours) 1 onion, diced 4 rashes bacon, diced and fried Sauerkraut (as much or as little as you like) Cheese Mustard Olive oil

Method: Preheat oven to 180 degrees. Wash sweet potatoes if needed and dry with tea towel. Using your hands, rub olive oil all over the spuds until well greased. Place onto a baking tray lined with baking paper and bake for anywhere between 30 minutes to one hour (depending on size of potatoes). Test by inserting a skewer or fork in to check they are soft the whole way through. Meanwhile, heat the oil in a large frying pan over medium- high heat. Add the sausages, reduce to medium heat and cook turning occasionally for eight to ten minutes until cooked. Also fry your onion and bacon and heat sauerkraut in a small pan as well to warm through. Grate the cheese. Once sweet spuds are cooked, halve lengthways and top with your toppings (sausage, onion, bacon, sauerkraut, cheese, mustard and sauce). Special hints: The options are endless with this recipe, the whole sweet potatoes make a wonderful base for lots of different flavour combinations. Try mexican pile up with sweet potato, shredded chicken, kidney beans, avocado, sour cream and cheese. Or pulled pork and freshly made coleslaw. All so yummy and delicious!

By the McCrystal family (Essie, Koala group)

Mains

Watermelon salad By the Marsellos family (Augustus, Koala group)

This is a firm favourite when shared as part of a BBQ or anywhere I serve it really! So fresh and summery and light and delicious. I first tasted it at a trendy cafe when we were kid-free and fancy free but now I love making it for the family and visitors! Serves: 6 to 8 people as a side salad Ingredients: Salad ¼ watermelon 1 cup fresh mint leaves, stalk removed ¼ cup freshly grated coconut (shredded from a packet is a good substitute) ½ fresh red chilli (dried chilli flakes also a good substitute, just about ¼ - ½ a tsp to taste) Dressing Juice of 2 fresh limes 1 tsp brown sugar (or palm sugar) ¼ cup rice wine vinegar ½ tsp fish sauce (not essential if you don’t like it) Method: Chop up watermelon into small cubes and rip over fresh mint leaves. If using fresh coconut, grate over salad and toss to combine or just add shredded. Add chilli. Combine all dressing ingredients together, but only dress the salad just before serving so it doesn’t go soggy before eating. Special hints: Adding some crumbled over danish fetta is also a nice touch to this salad and if you are a red onion lover you can toss some of that in too.

Mains

Super easy quiche By Melanie Irvine (Co-Director and teacher of the Wombat group)

It doesn't take long and you can serve with a quick salad. You can double the recipe and make two, cut up and pop in lunchboxes for the next day. Serves: 4 Ingredients: Basic must have Ingredients 1/2 cup SR Flour 1 1/2 cups milk 5 eggs 1 cup grated cheese Fillings - Anything goes...like - onion, ham, bacon, tomato, corn, rocket, asparagus, sausage, chicken Method: Grease a long baking/lasagne dish. Choose and chop all your fillings and layer over the dish. Beat in a bowl the milk, flour and eggs using a whisk or rotary beaters. Gently pour egg mixture over the fillings. Sprinkle cheese over the top. Bake in 180 C oven until set on top or golden for around 30 - 40 mins.

Mains

Slow cooked beef fillet By the Spargo family (Evie, Wombat group)

Easy to put on and forget whilst you prepare other aspects of your entertaining. Amount made or people served: 10 thick slices. Ingredients: 1 × 1.5 kg beef fillet (eye or rib fillet) trimmed 1 tablespoon crushed black peppercorns 2 teaspoons fresh rosemary, roughly chopped 2 teaspoons fresh thyme, roughly chopped 3 cloves fresh garlic, thinly sliced 3-4 fresh bay leaves ¼ cup balsamic vinegar sea salt extra virgin olive oil, for cooking Method: Tie the fillet at 4 cm intervals to create an even shape and width from one end of the fillet to the other. Place in a roasting pan or throw away alcohol tray (especially if making multiple for large gathering Mix pepper, rosemary and thyme and rub all over beef, then top with garlic and bay leaves. Carefully pour over balsamic vinegar, cover with plastic film and leave in the refrigerator to marinate for a couple of hours or overnight, turning occasionally. Remove fillet from refrigerator and leave for 1 hour to come to room temperature. Preheat fan-forced oven to 70°C. Remove beef from marinade and pat dry with paper towel, then place in a clean roasting pan, drizzle with olive oil and roast for 4 hours. Remove from pan (can sear in frying pan at this point if you wish to caramelise the outside) and leave to rest for 20–30 minutes. Beef should be pink all the way through served medium-rare Cut into thick slices and serve.

Mains

Saucy BBQ Meatloaf By the Gear family (Harry, Koala group) We've been cooking this recipe for 20 years now and it's a family favourite. Serves: 4-6 people Ingredients: Meatloaf: 500g mince 1/2 cup fresh breadcrumbs 1 onion 1 teaspoon curry powder 1 teaspoon salt pinch pepper 2 teaspoons chopped parsley 1 egg 1/4 cup milk 1/4 cup water Sauce: 1/4 cup water 1/4 cup tomato sauce 2 tablespoons worcestershire sauce 1 tablespoon vinegar 3 tablespoons brown sugar 1/2 teaspoon coffee powder 1 tablespoon butter 1 tablespoon lemon juice 1 tablespoon cornflour mixed with 1/4 cup water Method: Grease large casserole dish ready and preheat oven to 180 degrees. Combine all sauce ingredients in saucepan (except cornflour and water mixture), bring to boil, add cornflour and water mixture and heat until thickened. Combine all meatloaf ingredients in a bowl. Mix until well combined and very smooth. Shape meat mixture into loaf in a greased casserole dish. Pour sauce over meatloaf and place in oven and bake for 1 & 1/2 hours, basting frequently with sauce. Spoon off any surplus fat. Serve hot with vegetables, or cold with salad Special hints: We always make double sauce, as everyone loves extra sauce for their veggies. You can easily add extra veggies into the meatloaf mixture (we regularly add grated carrot and zucchini). Slow cooker variation: Prepare as per the instructions, then cook in slow cooker for 6 hours.

DESSERT

Dessert

Chocolate mug cake By the Morris family (Evelyn, Koala group)

The recipe that won my wife (Emma Morris) heart! Servings: 1 Ingredients: 3 Tbs self raising flour 3 Tbs castor sugar 3 Tbs vegetable or canola oil 3 Tbs milk 2 Tbs cocoa 1 egg Method: Mix all ingredients together in a large, microwave safe mug. Microwave for 3 minutes. Add a scoop of icecream on top and enjoy. Special hints: Can add a handful of chocolate chips to the mix to make it even more chocolatey.

Dessert

Custard cake By the Williams family (Moses, Koala group)

This is a recipe that my mum has always made and has been a very popular yum cake, and now Moses loves to help make and eat it too! Servings: 12 Ingredients: 250g butter 2 teaspoons vanilla 2 cups castor sugar 4 eggs 2 cups self raising flour 3/4 cup custard powder 1 cup milk Method: Beat butter and sugar to a creamy texture, then add vanilla and eggs and beat until mixed well. Add self raising flour, custard powder and milk, and beat.

Bake in a large cake tin (at least 23cm wide) in a moderately slow oven, 150-160 degrees, for 1 hour 15 min. Dust with icing sugar and serve. Special hints: Also lovely served with a custard buttercream icing.

Dessert

Syrup Pudding By Melanie Irvine (Co-Director and teacher of Wombat group)

It is a family favourite, my Dad knows it from his childhood as Canary Pudding!!! Serves: 8 Ingredients: Syrup 1 cup sugar 1 cup water 4 tbs Golden Syrup 2 dessert spoons butter or margarine Cake 4 tablespoons butter or margarine 1 cup sugar 1/2 cup milk 2 eggs 2 cups SR Flour Vanilla Essence Method: Syrup 1. Place all ingredients in a saucepan and stir slowly bringing to the boil. Take of the heat. Cake 1. Beat butter and sugar. 2. Add eggs. 3. Alternate mixing of flour and milk. 4. Add vanilla essence. 5. Grease a baking dish (I like to use a round deep pirex dish with a lid as it rises well). 6. Pour syrup mixture into the baking dish and spoon cake mixture on top. 7. Cook in a moderate oven (180 C) until golden. Approx 30 - 40 mins. 8. The syrup on the bottom will look thick and yummy. Special hints: Serve hot with ice-cream or custard. A great winter dessert.

Dessert

Caramel macadamia slice By Melanie Irvine (Co-Director and teacher of Wombat group)

Makes: 1 tray Ingredients: 1 1/4 cup of SR flour 1/3 cup caster sugar 175g butter 1 tin of condensed milk 1/3 cup brown sugar 250g macadamia nuts Method: Pre heat oven to 180 degrees. Line 18 x 28 cm slice pan with baking paper Melt 125g butter and mix in a bowl with flour and and caster sugar then press into base of the lined pan and bake for 20 mins. Put condensed milk, brown sugar and the remaining 50g butter in a medium saucepan and stir constantly over low heat for about 15 mins until it thickens. Pour over base. Top with macadamias and bake for 10 - 15 mins then remove from oven allow to cool. Remove from pan, cut into squares. Special hints: Cooking times will vary with ovens, keep a close eye on the browning when cooking base and topping. Cooking the caramel requires your full attention to ensure it does not burn.

LUNCHBOX

Lunchbox

Zucchini & Pumpkin quiche By the Morris family (Evelyn, Koala group)

This recipe was in a recipe book Josh's mum (Evelyn's Nanna) made for him when he moved out of home. Servings: 12 Ingredients: 500 g grated zucchini or pumpkin 1 cup grated cheese 1 cup SR flour 1/2 cup oil 5 eggs 1 large onion (diced or grated) 3-4 rashers of bacon or ham diced salt and pepper Method: Grate zucchini or pumpkin (or both) and set aside. Beat eggs well together and mix in remaining ingredients. Pour into a greased baking dish and bake in a moderate oven for 30 to 40 mins until firm to touch. Special hints: We often add corn kernels to the mix as well.

Lunchbox

Super healthy muffins By the Sauer family (Chase, Wombat group)

This is a recipe we love to make together as a family and makes a wonderful snack that the kids look forward to in their lunchboxes. Makes: 12 muffins Ingredients: 225g self-raising flour 1/2 cup caster sugar 250g blueberries (or flavour of your choice) 200g low fat natural yoghurt 60ml light olive oil 1 egg, lightly whisked Method: Preheat oven to 200C. Line 12 muffins cups or spray olive oil. Sift the flour into a large bowl. Stir in the sugar and blueberries. Make a well in the centre. Combine the yoghurt, oil and egg in a large jug. Pour into the centre of the flour mixture. Stir until combined. Divide the mixture evenly among the muffins cups. Bake for 25 minutes. Turn onto a wire rack to cool. Special hints: We change the flavour to taste, raspberries, choc chips, apple and sultana. Options are endless! Freezes well.

Lunchbox

Raspberry & white chocolate muffins By the Lang family (Harrison, Koala group)

This is a special recipe shared by Harrison's nanna. This is an easy child friendly recipe that Harrison can make all by himself. Makes: 12 muffins Ingredients: 2 cups self raising flour 3/4 cup sugar 1 cup white choc bits 1 cup raspberries (fresh or frozen) 2 eggs 1/2 cup vegetable oil 1/2 cup milk Method: Preheat oven to 160 degrees. Line a muffin tray with 12 muffin cases. Mix Flour, sugar, choc and raspberries together. Mix eggs, oil and milk separately. Add to dry ingredients. Using a wooden spoon mix gently until no lumps and mixture is well combined . Do NOT overbeat as muffins will be tough. Bake for 20-25 mins. Eat warm and enjoy. Special hints: White choc and raspberries can be omitted for other flavours of choice! For example blueberries. This recipe is great using a mini muffin tray to fit into lunchboxes.

Lunchbox

Double chocolate muffins By Louise Stallard (Co-Director and teacher of Koala group)

When I first started working at Forestview (in 2002) this recipe was shared with me by the lovely teaching staff that welcomed me so warmly to their teaching team. I have made this recipe a thousand times since and each time the muffins turn out perfectly and are simply divine, especially if you warm them in the microwave for a few seconds just before serving. Makes: 12 generous-sized muffins Ingredients: 1 ¼ cup flour ¼ cup cocoa 2 teaspoons baking powder ½ cup soft brown sugar 100g butter 2 eggs ¾ cup milk 1 cup chocolate chips Method: Preheat oven to 190C. Sift flour, cocoa and baking powder into a bowl then stir in the brown sugar. Melt the butter overheat or in the microwave and put aside. Beat the eggs and milk in a separate bowl and then make a well in the centre of the dry ingredients. Add butter, egg mixture and chocolate chips until just combined. Fill prepared greased muffin pans three-quarters full and bake for 20 minutes.

Lunchbox

Honor's chocolate crackles By the Honor family (Nash Koala group)

Makes: 12 Ingredients: 250g copha 4 cups rice bubbles 1 Â˝ cups icing sugar 2 Tbsp cocoa 1 cup coconut Method: Line a 12 hole muffin tray with patty cases. Melt copha over heat and set aside. Mix all dry ingredients together then add copha until it covers all the mixture and is well combined. Spoon into patty cases and refrigerate until set (approximately 4 - 6 hours).

Lunchbox

Passionfruit & white chocolate muffins By the Smith/Zunker family (Luca H, Koala group)

We have a passionfruit vine that grows right up to our back fence. I enjoy watching the fruit turn purple over time and picking them and making them into yummy snacks for the family. Makes: 12 muffins Ingredients: 180g self-raising flour 190g wholemeal self-raising flour 90g caster sugar 185ml skimmed milk 125g low fat natural yogurt 3 Tbs melted butter Pulp of 2 passionfruit 1 beaten egg 75g white chocolate chips Method: Preheat oven to 180C, grease and line a 12 hole muffin tin. In a large bowl mix all dry ingredients together. In a separate bowl whisk all wet ingredients together. Pour the wet mixture into the dry mixture, then add the white chocolate chips a mix gently until everything is combined. Spoon the mixture into the cases and bake for 20 minutes. Transfer to a wire rack to cool.

Lunchbox

Banana Bread By the Marsellos family (Augustus, Koala group)

Our family love bananas and we are lucky where we live to have so many amazing banana growers to choose from. I go to the Shalom Markets on a Sunday and get a huge bunch of very tasty bananas for under $2! Sometimes we have left overs and this is what we make with the over ripe ones. A delish morning or afternoon tea. Makes: Approximately 8 generous slices Ingredients: Melted low-fat dairy spread, to grease 265g (1 3/4 cups) self-raising flour 40g (1/4 cup) plain flour 1 teaspoon ground cinnamon 140g (2/3 cup, firmly packed) CSR Brown Sugar 2 overripe medium bananas, mashed 2 eggs, lightly whisked 125ml (1/2 cup) skim milk 50g butter, melted, cooled Method: Preheat oven to 180Â°C. Brush an 11 x 21cm (base measurement) loaf pan with melted dairy spread to lightly grease. Line the base and 2 opposite sides with nonstick baking paper, allowing it to overhang. Sift the combined flours and cinnamon into a large bowl. Stir in the sugar and make a well in the centre. Mash bananas in a medium bowl. Add the eggs, milk, and melted butter, and stir until well combined. Add the banana mixture to the flour mixture and stir until just combined. Spoon the mixture into the prepared pan and smooth the surface. Bake in preheated oven for 45-50 minutes or until a skewer inserted into the centre comes out clean. Remove from oven and set aside in the pan for 5 minutes. Turn onto a wire rack to cool completely. Cut into slices to serve. Special hints: I add slices of Banana and walnuts to my mix and on top for decoration. I also add one or two extra bananas if they are on the smaller side. Up the cinnamon too if you like a spiced loaf.

Lunchbox

Pikelets By the Lang family (Harrison, Koala group)

This is Harrison's favourite thing to make and he has made them so many times that he can prepare the batter all by himself. These are made in our family every week! Makes: Makes about 15 Ingredients: 1 cup self-raising flour 2 tablespoons sugar 1 egg 1 cup milk 40g butter, melted Method: Sift the flour and sugar into a bowl. make a well in the centre and add the egg, milk and melted butter. Stir until just combined. Melt a little butter in a frying pan over medium heat. Drop large spoonfuls of the batter into the pan and cook until bubbles appear on the surface. Turn and cook on the other side until golden. Repeat with remaining mixture. Delicious with Jam or golden syrup. Special hints: Do not overmix - the mixture should be slightly lumpy.

Lunchbox

Portseas By the Ross family (Hamish, Wombat group)

Portseas are a yummy, healthy chewy slice that the Ross family children have enjoyed in their lunch boxes for many years. Makes: 12 slices Ingredients: 1 cups rolled oats 1 cup of wholemeal plain flour 2 cups of raisins 1/2 -cup of chopped pecans (we like to use more) 1/2 cup of brown sugar 125g butter 2 tablespoons of honey

Method: Place dry ingredients in bowl. Melt butter. Add honey. Add dry ingredients. Place in lamington tin and bake in moderate oven for 20 minutes. Special hints: If you would like them to be crispier, bake in a slightly cooler oven for a longer time. NOTE: if the mixture is not holding together, add more melted butter

Lunchbox

Portseas By the Ross family (Wombat group)

OTHER TASTY TREATS

Other

Kindy microwave play dough By Forestview Kindy teachers

This is the easiest way to make playdough and it lasts for a very long time, has a great texture and is guaranteed to provide hours of fun. Add different colours and scents to your taste, but donâ&#x20AC;&#x2122;t eat it! Amount made: 4 large pieces Ingredients: 1 cup salt 2 cups flour 2 cups water 4 tablespoons cream of tartar 2 tablespoons cooking oil Food colouring (pick colours as required) Method: Combine all listed ingredients together and cook for 4 minutes in a microwave. Stir mixture for 1 minute and then cook for a further 2 to 3 minutes. Sprinkle some flour on a bench and turn out the dough mixture onto the flour. Knead really well and store in an airtight container to keep fresh.

Other

Deliciously simple pineapple jam By Louise Stallard (Co-Director and teacher of Koala group)

When I was growing up my Dad and I always spent a lot of time in the vege garden. My Dad could literally grow any type of fruit or vegetable and everything tasted amazing and he is still the same today. One thing that always fascinated me was the way he would cut the top off a pineapple and replant it to grow another pineapple plant. I still love doing this today and have pineapple plants scattered all throughout my garden. I remember one year he put in quite a large crop of pineapples which resulted in excess pineapples and a decision to make many, many, many bottles of pineapple jam. Amount made: Makes 1 to 2 bottles of jam depending on their size. Ingredients: 1 pineapple 1 cup water 2 cups sugar Juice of 2 limes Method: Peel the pineapple and grate the pulp out of it, leaving the core. Heat a pan and add the pineapple pulp and water. Let this mixture simmer for 20 minutes on a medium flame, be sure to stir frequently. It will be ready when the pineapple pulp becomes soft. Add the sugar and lime juice and let it simmer again for another 30 minutes, the mixture should be thick once finished and ready to be spooned into a jam jar with a tight fitting lid. Store in the fridge for up to 3 months.

Other

Tomato relish By Irwin family (Olive, Wombat group)

This recipe has been handed down to me through generations and is still highly requested by family and friends today. With the abundance of tomatoes in the local area, it is also super convenient to locate the number one ingredient! Amount made: 5 x 300ml bottles Ingredients: 500g tomatoes - finely chopped 500g brown onions - finely chopped 1tbsp mustard powder 1tbsp curry Powder 1 cup white sugar 1 cup white vinegar Method: Sterilized your bottles prior to starting, boil water and dip each bottle in, then leave to cool on the bench. Place all relish ingredients in a large saucepan over medium heat. Bring to a boil then let simmer for 1 hour. Place hot mixture into pre sterilized glass bottles, putting the lid on while hot and let cool. Special hints: If you would like to thicken your mixture, mix 1tsp of cornflour and vinegar together and mix through tomatoes whilst cooking.

Other

Coriander Pesto By Marsellos family (Augustus, Koala group)

Pesto has always been an easy go to for pasta sauces and as an addition to any cheese platter. I love to snack on this with carrot, cucumber sticks or crackers. The kids love it mixed through pasta with a dash of olive oil and lots of cheese and olives. Amount made: About a 250g worth (decent helping) Ingredients: 2 cups coriander leaves and stalks, washed and drained 1/2 cup grated Parmesan cheese 1/4 cup olive oil Juice of one decent sized lemon 1/2 cup cashews, roasted 3 small cloves garlic, crushed Salt and pepper to taste Method: Prepare coriander and juice lemon. Put all ingredients into a food processor and whizz on high until well combined. If mixture is too dry, add more olive oil as required to get consistency you like. Special hints: This is yummy with chicken in a salad, pesto pasta with cheese and olives and sundried tomatoes and roasted capsicum, or just as a dip to enjoy with crackers and vegetable sticks. If you donâ&#x20AC;&#x2122;t like coriander (and think it tastes like soap), use basil or a combo of basil and parsley, all just as delicious. Nuts are interchangeable too, I use whatever is in the cupboard - walnuts, cashews, macadamia nuts.

Other

Eggs and mata (tomato) By the Hutchinson family (Archie, Koala group)

This is a simple and healthy breakfast that Nan Neilson use to make for Neil when he was a little boy. Serves: 4 Ingredients: 6 fresh tomatoes blended 3 eggs 1 tablespoon of cornflour Half a cup of milk Salt and pepper Parsley for garnishing Method: On a high heat fry up the blended tomatoes until they have reduced. Crack the eggs in a bowl add the milk and cornflour and stir with a fork. Gradually add this to the tomatoes with the heat still on, stirring at the same time. This will thicken up to a porridge like consistency. Scoop some onto a plate and garnish with parsley, this can be eaten with toast or on its own. Special hints: Grandpa Neilson use to have the leftovers as a dip on Jatz biscuits for morning tea.

By the Hutchison family (Archie, Koala group)

Other

Ham & cheese cobb loaf By Melanie Irvine (Co-Director and teacher Wombat group) This cobb loaf feeds tonnes of people. Itâ&#x20AC;&#x2122;s fantastic for parties, gatherings and a good feed. Servings: A big party of people! Ingredients: 1 round cobb Loaf 2 big long french sticks (so people don't double dip!) 1 cup cream 1 cup diced ham/cooked bacon 1 medium sized onion 250 gr block of Philadelphia Cheese 2 cups of grated cheese (garlic, salt and pepper - if you like) Method: Prepare the Cobb Loaf. 1. Cut a round circle in the top of the cobb for a lid. 2. Scoop/tear out the soft bread inside the cobb until you have a cobb shell. Be careful so you don't tear a hole in the side. 3. Cut your french sticks in half long ways, then cut up into slices. This makes little pieces so people DO NOT DOUBLE DIP! 4. Pop all the cut up french sticks and cobb innards in a plastic bag until just before you are ready to serve. 5. When ready to serve the cobb loaf, pop the french stick mini slices on trays to toast them up a little. Doesn't take long, so watch them so they don't burn to crisps. Preparing the Filling for the Cobb. 1. Mix cream, chopped ham/bacon, onion, philly cheese and 2 cups of grated cheese together in a bowl. 2. Don't worry if the philly cheese is chunky, it will melt in the oven and will stir through later. 3. Add garlic, salt and pepper if you like to your taste. 4. Carefully fill the Cobb Loaf with the filling. It will come nearly to the top. 5. Wrap the whole cobb loaf in alfoil. I leave the bread lid off as it seems to cook a little faster. 6. Pop in the oven 150 C for a couple of hours....and this gives the filling the chance to soak in to the bread. 7. If you want a quicker option, melt the ingredients in the microwave first and then pop them in the cobb and that will cut your baking time down in the oven to around an hour. 8. You will need a light presentation dish to serve with, as there is a lot of food on the tray!

Other

Nuts & Bolts By Ross family (Hamish, Wombat group)

A crunchy, delicious snack. Perfect to put in jars and give as gifts or to enjoy as a snack for entertaining. Servings: 6 Ingredients: 300g Nutra-Grain 375g salted peanuts 1pkt French onion soup mix 1 tablespoon curry powder 1/2 cup hot oil Method: Mix all dry ingredients together and add 1/2 cup of hot oil (not boiling oil). Stir until well covered and cool on trays.

Other

Nutella smoothie By the Gear family (Harry, Koala group)

Serves: 1-2 Ingredients: 600g very cold milk 6 scoops ice cream 3 tablespoons heaped with nutella Method: Place all ingredients into blender and blend for 2-3 minutes Thermomix variation: - Place all ingredients into thermomix - Blend 2 minutes, speed 10

Other

Nutella smoothie By the Gear family (Harry, Koala group)