Lemon Meringue Cheesecake

Ingredients

• 250g digestive biscuits, finely crushed
• 125g butter, melted
• 1/4 cup lemon curd
• 500g cream cheese, softened
• 3/4 cup caster sugar
• 3 teaspoons gelatine dissolved in 1/4 cup boiling water, cooled
• 300ml thickened cream
• Finely grated zest and juice of 1 lemon
• Meringue (see below)

Method

1. Line an 18 x 28cm slice pan with baking paper. Mix crushed biscuits and butter in a bowl. Press into base of pan. Chill for 20 min. Spoon lemon curd randomly over the base.
2. Beat cream cheese and sugar in a bowl using electric beaters until smooth. Add cooled gelatine mixture and beat until just combined. Add cream, lemon zest and juice and continue beating until smooth. Spoon over the lemon curd base and smooth surface. Cover, chill for 4-5 hr until set or overnight if time permits.
3. Spoon Meringue over the top of cheesecake to cover and use the back of a spoon to create peaks. Brown meringue with a blowtorch or place under a hot grill. Cut into slices to serve. Store in the fridge.

Meringue

• Beat 3 egg whites and 1/4 teaspoon cream of tartar until soft peaks form. Add 3/4 cup caster sugar, 1 tablespoon at a time, beating constantly until thick and glossy.

Zucchini Fritters

Serves: 4

Ingredients:

• 400g zucchini
• ½ cup self-raising flour
• 2 eggs, whisked
• ¼ cup parmesan, finely grated
• ¼ cup crumbled feta cheese
• ¼ fresh parsley, chopped
• ¼ cup shallots or chives, chopped
• 4 teaspoons olive oil
• 2 tablespoons of fresh dill
• Salt and pepper to season
• Lemon wedges, for serving

Methods:

1. Grate zucchini into colander and squeeze out excess moisture with hands. Transfer to bowl.

2. Stir in self-raising flour, shallots or chives, whisked eggs, parmesan, feta and parsley. Combined well and season with salt and pepper.

3. . Heat two teaspoons of olive oil in frying pan over medium to high heat. Drop in two tablespoons of zucchini mixture and use the back of spoon to press into fritters.  Cook for two to three minute each side or until golden and cooked through. Transfer to paper towel lined plate.

4. Wipe pan down with paper towel and add remaining oil. Repeat with remaining mixture.

5. Garnish with dill and we recommend serving with lemon wedges.

ABCD muffins

1 medium apple, peeled, grated (royal gala recommended)
2 ripe bananas, mashed
1/3 cup pitted dried dates, chopped
1/2 cup vegetable oil
3/4 cup milk
1 egg
1/4 cup dessicated coconut
1 1/2 cups self-raising flour
1/2 cup sugar

1. Preheat oven to 180 degrees (160 degrees fan-forced). Grease muffin pan.
2. Place apple, banana, dates, oil, milk and egg into a bowl. Mix until well combined. Add coconut, flour and sugar. Mix gently until just combined (be sure you don't over-mix). Divide mixture evenly into muffin tin. Sprinkle with extra sugar.
3. Bake for 15 to 20 minutes until golden and firm to touch. Stand in pan for 2 minutes. Transfer to a wire rack to cool completely. serve.

Spiced Chickpeas

Ingredients:

• 2 x 400g cans chickpeas
• 1 ½ tablespoons olive oil
• 2 teaspoons sugar
• 1 ½ teaspoons ground cumin
• 1 ½ teaspoons paprika
• ½ teaspoon ground allspice
• ½ teaspoon salt
• 1 teaspoon cayenne pepper
• ½ garlic powder

Method:

1. Preheat your oven to 220˚C and line a large baking tray with baking paper.
2. Drain and wash the chickpeas. Gently dry between layers of paper towel.
3. Mix all of the spices in a bowl until well combined.
4. Pour the dried chickpeas into a large bowl and toss with the olive oil.
5. Add two to three teaspoons of the spice mix and toss to coat.
6. Spread the chickpeas over your lined tray and bake for around 40 minutes, or until brown and crunchy. This could take up to an hour, depending on your oven – so watch them as they burn quickly.

Oven Baked Tandoori Chicken

1kg chicken pieces

For the marinade

1 tbsp finely grated ginger

1 tbsp finely chopped garlic

1 tbsp tandoori paste

2 tsp ground cumin

2 tsp ground coriander

1 tsp garam masala

1/2 tsp chilli powder

1/2 tsp ground turmeric

pinch of sea salt

200g natural yoghurt

Method

Make a few incisions in the chicken, but not too deep. This will help the marinade to get into the meat.

In a large bowl, combine marinade ingredients and mix well. Add chicken, rubbing mixture in to coat well. Cover and marinate for at least 4-6 hours.

Take the chicken out of the refrigerator and preheat oven to 220°C.

Line a large roasting pan with foil and lay a rack on top. Place the chicken pieces on the rack so they are not touching each other.

Once oven is at correct temperature, place chicken in. Turn the chicken pieces once after 20-25 minutes; they should have slightly charred edges. Roast for another 10-15 minutes, until slightly charred on the second side. Turn oven off and let the chicken rest in the oven for 20-30 minutes, propping the door open slightly with a wooden spoon.

Spinach and Goat's Cheese muffins

Ingredients

Makes 16 muffins

• 70g cheddar
• 40g parmesan
• 150g baby spinach
• 250ml milk
• 3 large eggs
• 70ml olive oil
• 450 flour
• 2 tsp baking powder
• 150g goat’s cheese
• Handful of sesame and pumpkin seeds

Method

1. Preheat oven to 180C.
2. Grate cheddar cheese, finely chop half of the spinach and roughly chop the other half.
3. Pour milk and olive oil into a bowl and add eggs; whisk together. Fold through the flour, baking powder, parmesan, cheddar, spinach and a pinch of salt.
4. Line two muffin tins with paper cases and half-fill with batter. Crumble the goat cheese on top and then spoon remaining batter (make sure the goat cheese is totally covered).
5. Sprinkle with seeds and bake for 20 minutes or until golden.

Roasted Vegetable Soup

Healthy Roasted Vegetable Soup Recipe serves 4-6 

low fat, gluten free, clean eating friendly, vegan 

1 medium eggplant (~250g), washed, peeled if desired and cut into chunks*

3 large carrots, peeled and cut into chunks(~300g)

1 small leek, cut into chunks

2-3 large potatoes (~450g), washed, peeled if desired and cut into chunks 

~5 cloves of garlic**

1 cup mushrooms, washed and quartered (~100g)

2 medium zucchini (~250g) 

1 medium sweet potato (~150g)

2-3 tsp garlic salt (to taste)

pepper 

3-4 cups water 

Optional but recommended: Fresh basil and parsley, finely chopped

To serve: Fresh herbs and a dollop of greek yogurt/cream if desired

• Preheat your oven to 200C/395F 
• Place your veggies on a baking tray lined with baking paper and bake until they just start to soften and brown up (about 20-40 minutes) and then remove from the oven. If they're browning too fast, turn the heat down slightly and cover your veggies with foil. 

Stovetop Directions:

• Place your veggies into a large saucepan with 3-4 cups of water (just enough to cover everything). 
• Bring your soup mixture to the boil and add in your garlic salt, pepper and additional herbs if desired.
• Once your soup has come to the boil, turn it down to a simmer and allow to cook until your veggies are soft. 
• Once your veggies are soft, transfer your soup into a blender and blend until smooth. If needed, return your soup back to the pot to thicken and reduce to your desired thickness. 
• Serve immediately, sprinkled with some fresh herbs and a dollop of plain greek yogurt/cream if desired.
• The soup will keep in the fridge for up to a week or can be frozen in individual portions to eat later

Slow cooker Macaroni cheese

Ingredients

• 10 oz. cooked elbow macaroni (or shells, spiral pasta, etc.)
• 1/2 stick butter, cubed (about 50-60 grams)
• 1 (12 oz.) can evaporated milk
• 1 1/2 cups whole milk
• 3 cups cheddar cheese, grated
• 1 cup parmesan cheese, grated, plus extra for garnish
• 1 cup romano cheese, grated
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1/2 teaspoon nutmeg
• cooking spray

Directions

1. Spray a 4-quart slow cooker with cooking spray.
2. Place cooked macaroni in slow cooker and add butter. Stir until butter is melted.
3. Add evaporated and whole milk, parmesan, romano, cheddar cheese, nutmeg, and salt and pepper. Stir well.
4. Cover and cook on low for 3 hours. Stir well and sprinkle with parmesan and another dash of nutmeg, and serve hot.
   
   Tip: If you don’t have a slow cooker, put pasta, milk and cheeses in a large baking dish and bake for 50 minutes at 350º F.

I think you could also add chopped ham etc

Violet crumble Cheesecake

ngredients

Base

• 2 cups (250g) plain chocolate biscuit crumbs
• 125g butter (melt)

Filling

• 2 x 250g packets cream cheese (soften)
• 1/2 cup caster sugar
• 1/2 cup sour cream
• 2 teaspoons of gelatine
• 1 Tablespoon water
• 3 x 45g violet crumble bars (broken up)

Method

1. Grease 20cm by 20cm pan and line with baking paper to extend over the sides.
2. Combine biscuit crumbs and butter in a bowl – mix well. Then press evenly over base of prepared pan. Refrigerate for 30 minutes or until firm.
3. For the filling, beat cream cheese, sugar and cream in a small bowl with an electric mixer until light and fluffy.
4. Sprinkle gelatine over water in a cup and stand in a small pan of simmering water, stir until dissolved. Let it cool slightly.
5. Finally, with an electric mixer pour gelatine mixture into the cream cheese mixture. Add in violet crumble bars.
6. Pour mixture over set crumb crust. Sprinkle extra crumble on top if you wish. Refrigerate until set.

Sizzler's Cheese Toast

Ingredients

• Butter or margarine
• Kraft Parmesan Cheese
• Thick white bread

Method:

1. In a bowl, mix equal parts of butter with the cheese to create a paste.
2. Spread the paste on one side of the bread.
3. Fry the bread, paste-side-down over a medium heat until golden-brown while resting a flat plate or lid on top to steam the bread.

3 minute chocolate fudge

3 Minute Fudge

Ingredients

• 1 can Sweetened Condensed milk (14 ounces)
• 2 cups (1 12 ounce bag) semi-sweet chocolate chips
• 1 teaspoon vanilla extract

Instructions

1. Butter a square pan and line with parchment paper for easy removal of set fudge. Set aside.
2. In a microwave safe 2 quart bowl, heat chocolate chips and sweetened condensed milk, on high for 1 minute. Remove from microwave. Let sit for 1 minute, then stir to combine. If needed, heat an additional 30 seconds. Stir until chips are completely melted and chocolate is smooth.
3. Stir in vanilla extract. Pour fudge into prepared pan. Let fudge cool completely before cutting into 1 inch squares. (you can place in the refrigerator for 1 hour to speed up the process.)
4. Store in an airtight container. Fudge does not need to be kept refrigerated.

Croissant Bread and Butter Pudding

180g caster sugar 
6 large eggs 
300ml cream 
900ml milk 
1 vanilla bean, diagonally cutinto thin pieces 
1 Tbsp vanilla essence 
6-8 croissants (2-3 days old), halved lengthways
4 Tbsp chocolate hazelnut spread (optional)
sultanas
50g brown sugar 

1. Preheat oven to 180°C.

2. Put caster sugar, eggs, cream, milk, vanilla bean and essence in a large bowl and whisk together.

3. Generously spread chocolate hazelnut spread on cut side of each croissant half. or sprinkle sultanas

4. Put croissant halves, spread-side up, in a large ovenproof baking dish. Pour over custard mixture. Set aside for 15 minutes to absorb.

5. Sprinkle with brown sugar, then bake for 35 minutes or until lightly browned and set.

1.1.1.1 cake

1,1,1,1 Cake

* 1 cup desiccated coconut
* 1 cup milk (soy, almond, rice milk if lactose intolerant)
* 1 cup caster sugar (normal sugar is fine, see notes below) half a cup is my preference
* 1 cup self raising/rising flour (Gluten Free SR Flour if gluten intolerant)

SPECIAL NOTE:

Original recipe is one cup of sugar, I only ever use HALF a cup and it's perfect, in fact you can use half a cup of stevia not sugar when I have it on hand.

Preheat oven 180C/360F.

Place all ingredients in a bowl and mix. Line a loaf tin with baking paper and pour mixture in. Bake for 40 minutes.

Club Tropicana Variation of our 1,1,1,1 Cake:

* Add the zest of one Lime to the cake mix
* Ice with a white chocolate ganache, add some shredded coconut and more lime zest.

BANANA VERSION:

*Simply add a very, very ripe mashed banana (they are best) and mix thoroughly.

CHOCOLATE VERSION:

* Simply replace the coconut in the recipe above with HALF a cup of cocoa instead and you have the EASIEST chocolate cake.

CHOC-COCONUT VERSION:

Simply add half a cup of cocoa to the original recipe (leave the coconut in).

PASSIONFRUIT VERSION AS MADE BY MYSELF WHEN I FIND PASSIONFRUIT ON SALE:

SIMPLY ADD ONE WHOLE PASSIONFRUIT TO THE CAKE MIX & TO THE CREAM CHEESE ICING.

Slow cooker brownies

Ingredients

• Cooking Spray
• 1 1/4 cups flour
• 1/4 cup unsweetened cocoa powder
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cut into pieces
• 8oz bittersweet chocolate
• 1 cup sugar
• 3 large eggs, lightly beaten
• 2 teaspoons vanilla extract
• 1 cup chopped walnuts (optional)

Directions

1. Lightly coat a 5-quart slow-cooker with the cooking spray, then line the bottom with parchment paper and lightly coat that in spray.
2. In a small bowl, whisk together flour, cocoa, baking powder, and salt.
3. Place butter and chocolate in a microwave-safe bowl and microwave in 30-second increments, stirring between each increment until the chocolate is melted. Add the sugar and and vanilla extract then stir to combine. Stir in the eggs, then add in the flour mixture, walnuts, and chocolate and stir until just moistened (be careful to not overmix). Transfer to a slow cooker and smooth out the top.
4. Cover and cook on low for 3 1/3 hours. Uncover and cook for another 30 minutes. Remove the ceramic insert from the slow cooker and run a knife around the edge to loosen brownies. Let the brownies cool completely in the insert on a wire rack (about 2 hours). Turn out onto a work surface and cut into brownies.

Easy lime and chili buttered chicken

An Original Recipe by Lorraine Elliott/Not Quite Nigella

Preparation time: 5 minutes

Cooking time: 40 minutes

• 1 size 16 or 18 chicken (1.6-1.8kg or 3.5-4lb), cut into pieces
• 50g/1.7ozs. softened butter
• Finely grated zest of 1 lime
• Juice of 1/2 lime
• 1 long red chilli, chopped
• 2-3 cloves garlic, chopped
• 2 tablespoons sweet chilli sauce
• 1 tablespoon soy sauce
• 1/2 tablespoon finely grated ginger
• Fresh coriander to serve

Method

Preheat oven to 220C/440F and place the chicken pieces in a baking tray skin side up. Blend the butter, lime zest, lime juice, chilli, garlic, sweet chilli sauce, soy sauce and ginger in a small food processor (or just chop and mix by hand). With hands (latex gloved if you're sensitive to chilli), spread the flavoured butter over the chicken, coating it well. You can do this the night before if you want and just cover the chicken and place it in the fridge. Roast the chicken for 40 minutes, basting halfway through with the juices (take the breast pieces out as soon as they are cooked after around 30 minutes as I find that they dry out otherwise).

White chocolate and raspberry cheesecake

courtesy of http://120dollarsfoodchallenge.com/

INGREDIENTS

• 250g granita or other plain biscuits
• 125g butter
• 2 x 250g packets cream cheese
• 150g (2/3 cups) caster sugar
• 3 eggs
• ½ cup (125ml) sour cream OR thickened cream
• 200g white cooking chocolate
• 200g frozen raspberries

METHOD

Crush the biscuits in a food processor. Melt the butter in a microwave and pour in a thin stream into the biscuits (while the machine is still running) until all are coated. Line the base and sides of a 20cm springform pan with the biscuit mixture and press down firmly. Chill in the fridge for 30 minutes.

Preheat oven to 160°C.

Place the cream cheese in the bowl of a food processor and pulse briefly to break up the larger pieces. Add the sugar and blend until smooth. Add the eggs one at a time and blend well between each addition.

Break up the chocolate into small pieces and melt over a double boiler or in 1 minute bursts in the microwave. Add the melted chocolate and cream to the cheese mixture and pulse once or twice just to combine it.

Place half the frozen berries in a small bowl and use a stick blender or a fork to crush them into a thick sauce.

Pour half the cheesecake mixture into the chilled biscuit case. Spoon half the remaining berries and half the raspberry sauce over the top. Repeat with the remaining cheese mixture, berries and sauce, then use a butter knife to gently swirl the berries through the mixture – try not to scrape the biscuit base.

Place the pan on a tray and place in centre of oven.

Bake for 50 minutes to 1 hour until the surface of the cheesecake is just set. Turn the oven off and leave the door of the oven slightly ajar (it will help prevent the surface from cracking). Allow the cheesecake to cool over the next couple of hours before putting it in the fridge to set completely.

Tomato,feta, ham and rosemary muffins

Ingredients:

• 90g shaved ham, chopped
• ⅔ cup feta cheese, grated
• ¾ cup self-raising flour
• 6 cherry tomatoes, halved
• 2 tablespoon rosemary leaves
• ⅓ cup milk
• 2 tablespoons olive oil
• 1 egg, lightly beaten
• Salt and pepper
• A few sprigs of rosemary, torn into pieces

Method:

1. Preheat oven to 200°C.

2. Place self-raising flour, salt and pepper in a large bowl.

3. Place egg, shaved ham, tomatoes, feta, olive oil, milk and rosemary in a separate bowl. Mix until combined. Pour the ham and cheese mixture into the flour and fold lightly until just combined.

4. Spoon the mixture into a lightly greased 12-hole mini muffin pan. Press a sprig of rosemary in the top of each muffin. Bake for 15 to 18 minutes or until golden

Ham, Tomato and Zucchini Frittata

200g ham, chopped
2 small zucchinis, thinly sliced
200g cherry tomatoes, halved
8 eggs, lightly beaten
1/2 cup (80ml) milk
1 1/2 cups (110g) finely grated parmesan
sea salt and cracked black pepper
150g soft goat's cheese, crumbled



1. Preheat oven to 200C. Line a 20x30cm slive tin with non-stick baking paper. Add the ham, zucchini and tomato and toss to combine.
2. Place the egg, milk, parmesan, salt and pepper in a large bowl and whisk. Pour the egg mixture over the filling, sprinkle with goat's cheese and bake for 25-30 minutes or until golden and cooked through.
3. Allow to cool slightly and refrigerate until cold. Slice frittate into 6 pieces and weap.