Lemon, chicken and parmesan rissoles

Ingredients:

• 500g chicken mince
• 1 egg, lightly beaten
• 2 garlic cloves, crushed
• 1/2 cup fresh breadcrumbs
• 1 tablespoon basil leaves, finely chopped
• 1 teaspoon finely grated lemon rind
• 1/4 cup pitted kalamata olives, chopped
• 1/3 cup parmesan, finely grated
• 1/4 cup plain flour
• 1 tablespoon olive oil

Method:

1. Preheat oven to 180°C/160°C fan-forced.

2. Combine mince, egg, garlic, breadcrumbs, basil, lemon rind, olives and parmesan in a bowl.

3. Place flour on a plate. Using the mixture, shape eight two centimeter-thick rissoles. Roll in flour to lightly coat. Place on a large plate. Cover. Refrigerate for 20 minutes.

4. Heat oil in a frying pan over medium heat. Cook rissoles, in batches, for one to two minutes or until browned. Transfer to a greased baking tray. Bake for eight to 10 minutes or until cooked through.

White chocolate and raspberry Cheesecake

Base
1¼ cups shortbread biscuits, crushed
75g butter, melted

Filling
500g block PHILADELPHIA Cream Cheese, softened
¾ cup caster sugar
1 teaspoon grated lemon rind
2 teaspoons gelatine dissolved in ¼ cup boiling water, cooled
200g (1 block) CADBURY White Baking chocolate, melted
1 cup cream, lightly whipped

Garnish
Fresh berries, for decoration
Icing sugar, for dusting

make it

1. COMBINE the biscuits and butter and press into the base of a lightly greased 22 cm springform pan.
2. BEAT the PHILADELPHIA Cream Cheese, sugar and lemon rind with an electric mixer until smooth. Stir in the gelatine mixture and fold in the melted CADBURY White Baking chocolate and cream. 
3. POUR the filling into the prepared base. Refrigerate 3 hours or until set. Decorate with fresh berries and dust with icing sugar.

Three cheese muffins

Ingredients:

• 2 ½  cups self-raising flour
• 1 tablespoon caster sugar
• ⅓ cup shredded fresh basil leaves
• 2 green onions, finely chopped
• ¾ cup milk
• 1 egg, lightly beaten
• ½ cup vegetable oil
• 2 garlic cloves, crushed
• ½ cup grated vintage cheddar cheese
• ½ cup finely grated parmesan cheese
• 100g Lemnos Full Cream Fetta, crumbled (see note)
• Olive tapenade or spicy roasted capsicum dip, to serve

Method:

1. Preheat oven to 190°C/170°C fan-forced. Grease a 12 hole, 1/3 cup-capacity muffin pan.
2. Combine the flour, sugar, basil and onion in a bowl. Make a well in centre.
3. Add milk, egg, oil, garlic, cheddar and parmesan. Mix until just combined. Season with salt and pepper. Fold in 2/3 feta. Spoon mixture evenly between holes of prepared pan.
4. Top with remaining feta. Bake for 20 to 22 minutes or until golden and just firm to touch. Stand in pan for 2 minutes.
5. Carefully turn onto a wire rack to cool. Serve warm or cold with tapenade or dip.

Spinach feta muffins

ngredients:

• 375g (2 1/2 cups) self-raising flour
• 250g (about 1/2 bunch) English spinach, trimmed, washed, dried, shredded
• 150g fetta, crumbled
• 110g (1/2 cup) chopped semi-dried tomatoes
• 2 tablespoons finely grated parmesan or vegetarian hard cheese
• 330ml (1 1/3 cups) milk
• 90g butter, melted
• 1 egg
• 1 tablespoon chopped fresh dill
• 2 tablespoons finely grated parmesan or vegetarian hard cheese, extra

Method:

1. Preheat the oven to 200 degrees Celsius and lightly grease twelve muffin pans with oil or butter.

2. Sift flour and add shredded spinach, feta, tomatoes and parmesan. Stir to combine. Whisk together milk, butter, egg and dill until combined. Add the milk mixture to the flour mixture and stir to combine.

3. Spoon mixture into the muffin tins and sprinkle with leftover parmesan. Bake for 20 minutes or until the skewer comes out clean.

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.