Wholewheat apple streusel muffins

Streusel topping
2 tablespoons soft brown sugar
1/3 cup finely chopped nuts
2 tablespoons wholegrain flour
1 tablespoon cooking oil
1/2 teaspoon cinnamon

Mix the streusel ingredients together and set aside.

Muffins
1 cup plain flour
1 cup wholegrain flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon allspice
3/4 cup soft brown sugar
1 large or 2 small cooking apples, cored and diced into 1cm pieces
1 cup white chocolate pieces
1/4 cup cooking oil
3/4 cup apple sauce
3/4 cup yogurt
2 large eggs
1 teaspoon vanilla essence

Preheat the oven to 180 degrees celsius and prepare a muffin tray (this recipe makes 15 muffins).

Mix the dry ingredients in a large bowl, add the apple and white chocolate and combine.

Whisk the liquid ingredients together in a separate bowl. Add the liquid ingredients to the dry ingredients and fold in gently, until just mixed.

Spoon the mixture into the prepared muffin tins. Sprinkle streusel mixture of the muffins.

Bake for about 20 minutes, until the muffins bounce back when pressed, and a skewer comes out clean.

Chocolate biscuit slice

100 grams butter
2 tablespoons cocoa
1/2 teaspoon flavouring (peppermint, orange, coconut, etc.)
1 pack wine biscuits, crushed
1/2 cup sugar
1 egg

Prepare a 20x30 cm tin by lining with baking paper.

Heat everything except the egg in a saucepan until it is melted and smooth.

Add the egg and beat the mixture well, then cook for one minute, stirring all the time.

Stir in the biscuits and press into the prepared tin, then chill until solid. Slice and serve.

Decadent Chocolate Mousse

Chocolate Mousse

400 grams dark chocolate
6 eggs (separated)
600 mL cream
6 teaspoons caster sugar

Whip cream until soft peaks form and set aside.

Whip egg whites with caster sugar until stiff, and set aside.

Melt the chocolate carefully, then stir in egg yolks.

Fold the three mixtures together in a large bowl, then chill.

Cheese and Herb Muffin Bread

Cheese and Herb Muffins

1 cup flour
2 teaspoons baking powder
1 cup grated cheese (any sort, but I always include a bit of parmesan)
1/2 cup  fresh parsley, chopped
1 tablespoon fresh chopped herbs
1 handful fresh chopped chives
1/2 teaspoon salt
1 teaspoon sugar
Pinch smoked paprika
1 egg
1/2 cup + 2 tablespoons milk
2 tablespoons plain yoghurt or sour cream

Preheat the oven to 200 degrees celsius and prepare a muffin or loaf tin.

Take a large bowl and sift the flour and baking powder into it. Add the grated cheese and chopped herbs, the salt, sugar and paprika, and stir to combine.

In a small bowl whisk together the egg, milk and yoghurt or sour cream. Add to the dry ingredients and fold in gently, until just combined.

Spoon into the prepared tin and bake until a skewer inserted into the centre comes out clean (about 20 minutes for muffins).

Stuffed Eggplants

Stuffed Eggplants
(serves 4)

2 large eggplants
2 tablespoons butter
8 medium sized button mushrooms, sliced
1 brown onion, diced
4 cloves garlic, crushed
1 tablespoon balsamic vinegar
1 teaspoon brown sugar
2 teaspoons italian herbs
1/2 cup breadcrumbs
1 bunch asparagus, chopped
small handful chopped olives
3 tablespoons tomato paste
400g can tuna
1/2 cup grated cheese

First, cut the eggplants in half lengthways, rub with oil and bake at 200 degrees celsius until the skins have darkened and the flesh is soft - check this by gently poking a fork into the centre of one of them.

While the eggplants cool, melt the butter in a large pan and then saute the mushrooms, onion and garlic with vinegar, sugar and herbs until soft.

Continue to cook the mushrooms and onion on a low heat while you carefully take the flesh out of the eggplants. Use a sharp knife to cut out the centre of each eggplant half, leaving about a centimetre inside the skin. Use a spoon to scoop the flesh out. It should be soft enough to mash up with a spoon on a small plate.

Add the mashed up eggplant to the mushroom/onion mixture, along with the remaining ingredients except the cheese. Cook on medium heat, stirring, until the asparagus has turned bright green. Then remove from the heat, season with salt and pepper and spoon into the eggplant halves. Sprinkle with grated cheese and bake at 200 degrees celsius until  the cheese has melted.

Herb and Parmesan Fettuccine

Herb and Parmesan Fettuccine

4 servings fettuccine
50 grams butter
1/2 cup grated parmesan
3 eggs
2 teaspoons crushed garlic
Salt and cracked black pepper
2 tablespoons basil pesto
1 small handful fresh chives
1 small handful fresh parsley

Begin by bringing a large pot of salted water to the boil, for the fettuccine. While the pasta cooks, which should take about 10 minutes, prepare the rest of the dish.

In a small bowl whisk together the parmesan, eggs, garlic, salt, pepper and pesto. Chop the fresh herbs and set them aside.

When the pasta is done, drain it and then tip it back into the pot along with the butter and the parmesan mixture. Put the lid on the pot and give it a good shake, until the butter has melted and the pasta is completely coated. Add the chopped herbs and mix into the pasta, then serve.

Turkey Bolognaise

Creamy Turkey Bolognaise

1 tablespoon butter
1 brown onion, diced
1 tablespoon dried oregano
1 tablespoon dried thyme
1 teaspoon crushed garlic
500 grams turkey mince
300 grams creme fraiche
1/4 cup grated parmesan
Salt and pepper
Spaghetti for 4 people

First place a large pot of water on the stove to boil, as this is quite a quick meal to make. Add salt so that your pasta tastes good.

Next melt the butter in a large pan and add the onion, garlic, oregano and thyme. Cook until the onion is soft. Then add the turkey and cook, stirring, until the mince is browned and crumbled into small pieces.

Don't forget to check the water and when it is boiling, add the spaghetti to cook.

Meanwhile, turn the heat under the turkey down and add the creme fraiche and parmesan to the mince, stirring it through. Let it cook a little and taste it - season with salt and pepper as needed. I thought it needed quite a lot of salt and pepper, but that is just my preference.

Take the turkey mixture off of the heat and just leave it until the pasta is ready. When the pasta is done, drain it and add it to the turkey mixture. Combine the two so that the spaghetti is all covered, then serve.

Vanilla Mascarpone Cream

Vanilla Mascarpone Cream

250 ml cream
250 grams mascarpone
2 teaspoons vanilla bean paste
1/4 cup icing sugar (or less if you don't have such a sweet tooth as I do)

Place all the ingredients in a bowl and whip until thick. Add more flavour if you like and serve immediately on top of your favourite dessert or sweet snack.

Berry Custard Swirls

Coconut Bread Dough

3/4 cup milk
1/4 cup water
1/4 cup (60 grams) butter
1 egg
1 sachet instant yeast
1/4 cup sugar
3/4 cup desiccated coconut
1 teaspoon coconut essence
1 teaspoon salt
3 cups flour

This dough is the same as most bread dough, so first you want to combine the milk, water and butter in a large bowl and microwave until the butter is melted - then if the liquid is too hot let it cool.

Whisk in the egg, yeast and sugar and let it sit for a few minutes to make sure that the yeast granules dissolve

Add the coconut, coconut essence, salt and one cup of the flour. Stir well with a fork and then add the second cup of flour. Keep stirring until it is mostly combined and then just let it sit for 5 or 10 minutes (during which time you can prepare the filling).

Add the remaining flour to the dough and begin to mix with your hands. When it comes together into a cohesive ball, roll it out onto a clean, floured surface and knead for 5 to 10 minutes, until it is soft, smooth and pliable.

Roll the dough out into a large rectangle and spread it with the filling, then roll it up as tight as you can.

Slice the long roll into 12 pieces and gently place them on an oven tray. Place somewhere warm until the have risen to twice their original size. While they rise, preheat the oven to 200 degrees celsius.

Bake for about 20 minutes, until the buns are light golden brown. Remove from the oven and let them cool before icing them (don't be impatient like me, if they are too warm the icing will just melt and slide right off)

Berry Custard Filling

1 cup mixed frozen berries
1/4 cup berry sauce/ice-cream topping (jam would do as well)
1/4 cup (60 grams) butter
1/4 cup sugar
1 tablespoon custard powder

Place all of the ingredients except the custard powder in a small bowl or jug and microwave until the butter has melted.

Blend the ingredients together with a hand blender. Add the custard powder and blend the mixture some more.

Continue to microwave in short bursts (about a minute each time) until the mixture is thick (more solid than liquid but still spreadable)

Vanilla Custard Icing

50 grams butter
1 cups icing sugar
1 tablespoon custard powder
1 teaspoon vanilla essence

Place the butter in a medium sized bowl and soften in the microwave.

Add the icing sugar, custard powder and vanilla essence and stir briskly (or use an egg beater) until the mixture is smooth and creamy.

Spread the icing on the cooled buns and sprinkle with coconut if you want it.

Creamy Avocado Pasta

Creamy Avocado Pasta

2 ripe avocados
2 cloves garlic, crushed
1 teaspoon salt
1 tablespoon lemon juice
1/4 cup grated parmesan
2 tablespoons olive oil
1 jar sundried tomatoes
2 chicken breasts, diced (optional)
Fettucine pasta (four servings)

First of all, get a pot of salted water boiling for the pasta and cook that according to the packet directions, until al dente.

While the pasta cooks, cook the chicken (if you are using it, it's just as good without) in a little olive oil until done.

Finally, for the best part, the sauce, scoop the flesh out of the avocados and place in a small bowl (or the bowl of your food processor if you have one). Add the garlic, salt, lemon juice, parmesan and olive oil. Use a hand blender (if you don't have a normal blender that is) and combine the ingredients until smooth.

To finish the dish, drain the cooked pasta and quickly add the avocado mixture to and toss it well, before the  pasta has a chance to stick together. Drain the sundried tomatoes and add them to the pasta along with the chicken. Combine well and serve with a bit more grated parmesan.