Ambrosia

Ambrosia

500 mL cream
1 litre plain yoghurt
1/4 cup icing sugar
1 kg frozen berries
1 packet (about 180 grams) pink and white marshmallows
150 grams chopped milk chocolate

Whip the cream in a large bowl until it is thick, like in the picture above.

Add all the other ingredients and fold them in gently until everything is combined.

You could place servings into individual dishes at this point, like you might do for chocolate mousse, if you are wanting your dessert to look nice and fancy. Or keep it in a large bowl.

Cover it and refrigerate overnight, then serve.

Potato Salad, Kiwi Style

New Zealand Potato Salad

Potatoes - about 1 kilo
1/2 red onion
4 rashers bacon
1 cup mayonaise
2 tablespoons wholegrain mustard
One small bunch of spring onions

Dice the potatoes into 1cm pieces, throw them in a pot. cover them with water and boil them until they are only just cooked (about 15 minutes, depending on how many potatoes you are cooking). They should be cooked but not soft or mushy, because you want them to hold their shape.

While the potatoes are cooking, dice the bacon and red onion, then add them to a pan and cook them a little, until the onion is soft. Set these aside and when the potatoes are done, drain them and place them in a large bowl. Add the bacon, onion, and spring onion.

In a separate bowl, mix together the mayonnaise and mustard. Then pour this over the potatoes and mix it all together well.

Lamb Kofta

Lamb Kofta

400 grams lamb mince
2 tablespoons parsley
3 cloves garlic
1 teaspoon cumin
1 teaspoon coriander
2 tablespoons lemon juice
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper
1 egg

Mix everything up well in a large bowl. This will be easiest done with your hands. Shape it however you want - traditionally it is shaped into balls or around skewers.

To cook the kofta you could bake it, grill it or fry it. They don't take long, just make sure they are cooked right through. Then serve with other bits and pieces to make an arabic 'mezze', or make it into a more substantial meal by serving with rice or couscous and vegetables.

Peanut Butter Banana Bread

Peanut Butter Banana Bread

2 cups (300 grams) flour - I used half white, half wholemeal
3/4 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons cinnamon, or other spices, you could use more or less, or leave it out entirely.
100 grams chocolate chips
125 grams peanut butter
1/2 cup milk or buttermilk (it's not so important, I had leftover buttermilk so that's what I used)
1 egg
3-4 mashed, over-ripe bananas (300 grams with skin off)

Preheat the oven to 180 degrees celsius and prepare a loaf tin.

In one large bowl, sift the dry ingredients together (except the sugar, you can't sift that, just tip it in). Add the chocolate chips and give it a good mix.

In another bowl, soften the peanut butter in the microwave, then add the milk and whisk it together well. Whisk in the egg and then the mashed banana.

Pour the liquid into the dry mixture and mix it slowly. You don't want to over-mix it, just give it a good stir with a spoon until it is smooth, then pour it into your prepared tin.

Bake the loaf for about an hour. When you insert a skewer or knife into the centre it should come out clean.

Let it cool completely before serving.

Chocolate Truffles

Chocolate Truffles

250 mL cream
400 to 500 grams chocolate
1-2 packets biscuits, broken and crushed up into small pieces (optional)
Coconut or cocoa powder, for rolling the truffles in.

Heat the chocolate and cream together, which you can do in a heavy bottomed saucepan on the stove, in a double boiler, or very carefully in the microwave. You don't want cream to boil, only to be hot, simmering at most. Slowly heat (and stir) the cream and chocolate until the cream is melted and mixed smoothly into the cream.

Let the mixture cool, mix in the biscuits (or anything else you feel like throwing in) and leave it to cool for a few hours.

Scoop spoonfuls of the chocolate mixture, roll into balls and coat them with cocoa or coconut. Dip your hands in cold water regularly to prevent the mixture from sticking to your hands.

The truffles need to be kept in the fridge in an airtight container.

Really Chocolate Brownies

Triple Chocolate Brownies

200 grams butter
100 grams dark chocolate
1/2 cup cocoa powder
2 teaspoons vanilla essence
1 1/2 cups sugar
3 eggs
1 cup flour (self raising or not, however you like)
200 grams white chocolate

Preheat the oven to 150 degrees celsius. Grease a 20 by 30 cm cake tin.

Place the butter, chocolate, cocoa powder and vanilla in a saucepan and heat it until everything is melted and smooth.

When the chocolate mixture is ready, measure the sugar into a large bowl and beat the chocolate mixture into it. Add the eggs one at a time, beating well after each.

Finally, sift the flour into the bowl and mix it in well. Break the white chocolate into pieces and stir them in too. Pour the mixture into the greased tin and bake it until a skewer insterted into the middle comes out clean. It will take about 50 minutes.

Peanut Butter and Jam Muffins

Peanut Butter and Jam Muffins

1 cup white sugar (about 250 grams)
1 1/2 cups plain or wholemeal flour (about 225 grams)
1 1/2 teaspoons baking powder
100 grams chocolate chips
125 grams peanut butter
3/4 cup milk (185 mL)
1 egg
Raspberry jam

Preheat the oven to 200 degrees celsius. Grease or line a muffin pan and set it to one side.

In a large bowl sift the flour and baking powder, then add the sugar and chocolate chips and mix well.

Melt the peanut butter. Whisk the milk into the peanut butter, then whisk in the egg.

Pour the liquid into the dry ingredients and mix it by folding the dry ingredients from the bottom over the top of the liquid. Try not to over-mix.

Spoon mixture in to half-fill each muffin hole, then place a teaspoonful of jam in the centre of each. Spoon the rest of the mixture over the top and then bake for about 20 minutes.

Cookies and Cream Fudge

Cookies and Cream Fudge

150 mL milk
170 grams condensed milk
250 grams caster sugar
100 grams butter
2 teaspoons vanilla extract/essence
100 grams icing sugar
1 packet cookies

In a medium sized saucepan place the milk, condensed milk, caster sugar and butter. Turn the heat on to medium until the butter has melted and the mixture begins to bubble. Then turn it down to medium-low and keep it simmering, stirring every now and then.
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While the mixture simmers, sift the icing sugar into a mixing bowl, chop up the oreo cookies and set them aside, then line a tin (about 17 cm square) with clingfilm.

The mixture will need to simmer for about 30 minutes or longer, until it reaches 113 degrees celsius (236 degrees fahrenheit). It should be bubbling all over the top of it, and continue to bubble as you stir it. If you don't stir it the mixture will burn to the bottom.

When the mixture reaches the right temperature, pour it into the mixing bowl with the icing sugar and beat with an electric mixer for about 4 or 5 minutes, until it's sort of thick. Then mix the cookies into the mixture and pour the whole lot into the prepared tin.

Leave the fudge to cool, then cover it and chill it for about 24 hours, maybe a little more.

Custard Creams

Custard Creams

200 grams butter
85 grams light brown sugar or golden caster sugar
70 grams custard powder
225 grams self-raising flour
1 teaspoon vanilla extract

Filling:
55 grams butter (softened)
115 grams icing sugar
1 teaspoon vanilla extract

Preheat the oven to 180 degrees celsius and line a couple of cookie trays.

Soften the butter and cream the sugar into it, then the custard powder and vanilla. This dough is really high in butter so you may find it has a different consistency to what you are used to. Slowly begin to sift in the flour. You will find after awhile that you need to knead the last of it in with your hands and you will end up with quite a stiff dough.

To make the cookies, you need to take teaspoonfulls, roll them into balls and flatten them on the tray with a fork.

Bake each batch of cookies for 12 minutes and then remove then from the tray to a wire rack to cool completely.

When the cookies are completely cool, prepare the filling by beating together the softened butter, sugar and vanilla. If it seems too runny, add a little more icing sugar. Sandwhich the biscuits together with the filling and leave them to set for a little while.

Sweetcorn Chowder

Sweetcorn Chowder


1 tablespoon butter
400 grams bacon
1 onion
1 red or yellow pepper
1 carrot
3 stalks celery
2 cups milk
750 grams frozen sweetcorn
1 potato
2 cups chicken stock
2 bay leaves
2 teaspoons dried thyme (or 2 tablespoons fresh)

Chop up the bacon and all of the vegetables into small pieces.

Heat the butter in a large saucepan and add the bacon and onion. Stir it about until it is cooked, then add the pepper, carrot, celery and milk. Add the bay leaves and thyme, then keep it simmering over medium heat.

In another large saucepan place the potato, corn and chicken stock. Bring it to the boil and keep it simmering until the potato is cooked, then blend it. It doesn't have to be completely smooth, unless you like it that way. Then add this to the other saucepan and keep it all simmering until everything is cooked through.

Season with salt and pepper if it is needed, remove the bay leaves and serve.

Brown sugar fudge

Brown Sugar Fudge

1 1/2 cups (300 grams) light brown sugar
3/4 cup (150 grams) evaporated milk
150 grams butter
1 tablespoon vanilla essence
1/2 cup icing sugar
2 Cadbury Crunchie bars

In a heavy-bottomed, medium sized saucepan place the butter, brown sugar and milk. Turn the heat to medium-low and stir the mixture until all is melted and combined. Keep it on medium-low until the mixture starts to bubble, then keep it simmering for about half an hour.

While the mixture is simmering you need to keep a close eye on it and keep stirring it every now and then, so that it doesn't boil over. If you have a candy-thermometer you can know exactly when the fudge is ready - the mixture should be at 113 degrees celsius (236 degrees fahrenheit).

It is quite slow, and if you don't have a thermometer you can test if the mixture is ready by dipping a spoon in and letting a small drop fall into a glass of cold water. It should form a small ball as it falls through the water. It should take 30 minutes.

While it is simmering line a tin (about 11 cm square) with clingfilm. Then take your chocolate bars, if you are using them, and break them into small pieces.

When the mixture is ready, pour it into a large mixing bowl and beat it until it is thick. This will take about 4 minutes with an electric beater and you will see that it is thick and beginning to set. Mix in the broken candy and pour it into the prepared tin.

Chill the fudge for at least a couple of hours and then slice into squares.

Pumpkin and Barley Soup

Pumpkin and Barley Soup

2 tablespoons olive oil
1 onion, chopped
1 tablespoon dried sage (or about 2 tablespoons chopped fresh sage)
400 grams bacon pieces
400 grams pumpkin puree
4 cups vegetable or chicken stock
1 cup barley
Salt and pepper to taste

In a large saucepan heat the oil, then add the onion and sage and cook until the onion is soft and translucent.

Add the bacon and cook until it is browned on all sides. Then add the puree, stock and barley. Simmer it until the barley is soft and then season to your liking.

Chicken and Butternut Lasagna

Butternut and Chicken Lasagna

1-2 tablespoons olive oil
1 onion, diced
3 garlic cloves, crushed
2 chicken breasts, cooked and diced
1 butternut squash, peeled, de-seeded and diced
2 cans tomatoes
2 tablespoons balsamic vinegar
1 teasoon dried oregano
1 tablespoon cornflour
1 cube/teaspoon chicken stock
Salt and pepper

3 tablespoons butter
3 tablespoons flour
3 cups milk
100 grams grated cheese (any kind you like, I would generally use cheddar of some kind)
Salt and pepper

Dried instant lasagna sheets

Heat the oil in a large pan and add the onion and garlic. Stir until they are soft and translucent, then add the butternut, tomatoes and 400 mL water. In a small bowl or measuring jug mix the chicken stock, cornflour and oregano with the balsamic vinegar to make a paste (add a bit of water if you need to) and then pour this over the chicken and vegetables. Give it a stir and turn the heat down so that the sauce can simmer away while you make the white sauce.

For the white sauce, take a heavy-bottomed, medium sized saucepan and melt the butter over medium heat. Add the flour and stir it to make a dry-ish paste, then keep stirring it over medium heat for just one or two minutes. Begin to add the milk very slowly, about a half-cup at a time, stirring vigorously, or whisking, until the sauce is smooth and thick. As you add more milk you will have to wait longer after each addition for it to thicken, but just keep it on medium heat and keep stirring. When all the milk is in add about half of the grated cheese and stir until it is melted.

Taste both of  the sauces and season them with salt and pepper as needed. Stir the chicken into the butternut-tomato sauce.

Begin to layer everything into a very large lasagna dish. Lay down a single layer, then spoon the meat sauce over top to cover it. Spoon the white sauce on top of this and then repeat. You should make three layers, ending with white sauce, over which you sprinkle the rest of the cheese. If your dish is not big enough use two.

Bake at 180 degrees celsius for about 40 minutes.

Plain White Bread

Plain White Bread

450 grams strong flour
1 tablespoon active yeast
1/2 teaspoon salt
300 mL warm milk (or water, or a mixture of both)
1 tablespoon sugar
1 tablespoon oil

Place the yeast in a small bowl with the warm milk, sugar and oil. Leave this to sit for 5 minutes, until the surface has gone frothy.

Take a large bowl and sift the flour and salt into it. Combine the two mixtures by pouring the liquid slowly into the flour, bit by bit, mixing as you go with a wooden spoon, until the dough is too stiff to be mixed.

Sprinkle some flour onto the clean kitchen bench and turn the dough out of the bowl, along with all the bits of flour that were not incorporated into the dough. Begin to knead the dough and continue for 5 to 10 minutes. It should be really soft and maybe slightly tacky, but not sticky. If dough is sticking to your hands you can powder them lightly with flour, but don't add flour to the dough or it will become too dry.

Place the dough back into the mixing bowl, cover and leave it for an hour or so until it is doubled in size.

Gently press the air out of the dough, take it out and shape it into a loaf and place it in the loaf tin. Leave it to rise again for about half an hour.

Heat the oven to 200 degrees celsius. When the oven is hot and the bread risen bake the loaf for about 40 minutes.

Chocolate Brownie Cookies

Brownie Cookies

90 grams butter
1 1/2 cups sugar
3 large eggs
1 teasoon vanilla essence
2 cups plain flour
1 1/2 teaspoons baking powder
Pinch salt
3/4 cup cocoa
1 cup/100 grams chocolate chips
Icing sugar

Preheat the oven on to 180 degrees celsius and prepare a baking tray.

Melt the butter, add the sugar and mix it in well. Then add the vanilla and eggs and mix them in well too.

Next you sift in the flour, baking powder and cocoa and give it a good mix. Add the chocolate chips and mix them in well.

Fill a small bowl with icing sugar. Use a small spoon to scoop a ball of cookie mixture and drop it into the sugar. Roll it in the sugar, shake off the excess and place it on the tray. Repeat until tray is full. These cookies will spread so leave plenty of space.

Bake for 12 minutes, then let cool for a few minute before moving them.

Vegetable Pasta Bake

Vegetable Pasta Bake

1 tablespoon oil
1 onion, diced
3 cloves garlic, crushed
1 small pumpkin/butternut, peeled and diced
2 large carrots, diced or sliced into rounds
1 large bunch of kale/cabbage or spinach, shredded
About a cup or so of dried pasta, like fusilli or penne or bow-ties
1 can chopped tomatoes
1 tablespoon balsalmic vinegar
3 cups water
1 cube beef stock
1 tablespoon bisto powder (gravy powder or substitute cornflour)
1 teaspoon dried oregano and thyme

2 tablespoons butter
2 tablespoons flour
2 cups milk
1/4 cup grated cheese

Preheat the oven on to 180 degrees celsius.

Prepare the vegetables as indicated above. Heat the oil in a large pan and first cook the onion and garlic, then add everything else. Add in the pasta, the tomatoes and most of the water. Mix the bisto (gravy powder) into the last of the water before adding to the pan. Add the vinegar, stock, herbs and then salt and pepper to taste.

In a medium sized saucepan melt the butter, then stir in the flour. Cook for a couple of minutes, then start adding the milk slowly, like a half cup at a time. After each addition stir the sauce well so that there are no lumps and it is smooth and thick. Add the cheese and some salt and pepper.

Fill a large lasagna or casserole dish with the vegetable mixture. Spoon the cheese sauce over the top.

Bake for about 45 minutes, until the pasta and vegetables are cooked.

Pumpkin Pie

Sweet Short Pastry

2 cups (300 grams) plain flour

1/2 cup icing sugar
125 grams cold butter
1 beaten egg
1 teaspoon lemon juice
Cold water

Sifting the flour and icing sugar together together into a large bowl.

Chop butter into small-ish cubes (about 1 cm square) and rub these into the flour with your finger-tips until it is like breadcrumbs (you can do this with a food processor if you don't want use your hands).

Add the egg and lemon juice and keep on mixing (you could do this bit with a big spoon but hands are easier). Add very small amounts of water until the mixture comes together as a dough.

Knead the dough a little to get all the last bits of flour in and form it into a ball. Wrap the dough in clingfilm and refrigerate for at least a half hour.

Pumpkin Pie
*New and improved as of 20 May 2013*

1 3/4 cups cooked, mashed pumpkin
50 grams butter, melted
1 cup brown sugar
1/2 teaspoon ginger
1 teaspoon allspice
2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon cornflour
1 cup milk
2 beaten eggs

Preheat the oven to 220 degrees celsius.

Blind bake the pie crust. Roll the dough out large enough to fill a pie dish, of about 22-25 cm diameter. Carefully drape the dough into the dish and trim the top. Place a layer of aluminium foil in the pastry case, and bake in the very hot oven for 10 minutes, then remove from the oven and turn the oven down to 180 degrees.

Place all the filling ingredients into the bowl of a food processor or blender, and mix well.

Pour the filling into the prepared pastry case. Only fill it to 3/4 full as the mixture will rise a little.

Bake for about 40 minutes at 180 degrees celsius. When it is cooked the filling will be a dark caramel colour and it will be firm all the way through, so if you give the dish a shake it will not wobble in the middle. If you insert a skewer in it will come out clean.

Blackberry Blondies

Blackberry Blondies

180 grams butter
1 1/2 cups brown sugar
2 teaspoons vanilla essence
3 eggs
3/4 cup plain flour
1 teaspoon baking soda
1 cup fresh or frozen blackberries

Preheat the oven to 180 degrees celsius and grease or line a tin that's about 20 by 30 cm.

Soften the butter in the microwave, then in a large bowl mix together the butter, sugar and vanilla. Add the eggs and mix them in well. Sift in the flour and baking soda and mix well.

Pour the batter into the prepared tin. Lay the blackberries on top.

Bake for 45 minutes.

Beef Casserole

Beef Casserole

1 tablespoon olive oil (or other fat)
1 onion, diced
3 clove garlic, crushed
2 rashers of bacon, diced
500 grams casserole steak, cut into bite sized pieces
2 tablespoons flour
Salt and pepper
1 small sweet potato (about 300 grams), diced
3 carrots, sliced or diced
1 cup peas
1 cup chopped celery, sliced thinly
1/3 cup pearl barley (if you don't have this just leave it out)
3 bay leaves
2 tablespoons worcestershire sauce
2 tablespoons bisto (gravy) powder, or cornflour
3 cups beef stock

Preheat the oven to 180 degrees celsius.

Fry the onion, garlic and bacon until cooked and soft. Remove from the heat and place the mixture in a large casserole dish (at least 2.5 litres).

Chop the beef into bite-sized pieces. Mix the flour in a bowl with salt and pepper, then toss the meat in the flour.

Heat the pan again and cook the beef until it is brown on all sides. Add to the casserole dish.

Add the sweet potato, carrot, peas and barley to the casserole dish and give it all a stir until it is quite well mixed. Add everything else over the top and give it another stir.

Put the lid on the casserole dish and place in the oven.

Let it cook for about 2 or 3 hours, until the meat is tender.

Curried Pumpkin & Sweet Potato Soup

Curried Pumpkin & Sweet Potato Soup

600 grams pumpkin, peeled and chopped
300 grams sweet potato, chopped
1 tablespoon oil or butter
1 large onion, diced
3 cloves garlic, crushed
2 rashers bacon, diced
1/2 teaspoon curry powder
1/2 teaspoon ginger
Salt and pepper to taste

Heat oil in a large pot and cook the onion, garlic, bacon and spices. When the onion is soft and transparent, add the pumpkin and sweet potato and enough water to just cover the vegetables.

Bring the soup to the boil and let it simmer until the pumpkin and sweet potato are soft, then blend it with an immersion blender. Taste it, season with salt and pepper and add more spice as you like (don't be limited to just ginger and curry powder, you could try tumeric, coriander, cumin, chilli, etc.).

Toffee Apple Cake

Toffee Apple Cake

1/4 cup/60 grams butter or oil
3/4 cup apple puree
2 cups caster sugar
2 egg yolks

1 teaspoon vanilla essence
2 cups flour
2 teaspoons baking powder
1/2 cup milk
6 egg whites

Turn the oven on to 180 degrees celsius and prepare a 22 cm tin.

Beat together the butter/oil, apple puree, sugar and vanilla.

Add the egg yolks and mix well.

Sift in one cup of the flour along with the baking powder and mix well. When it is combined, add half of the milk and mix again. Repeat with the second half of the flour and milk.

In a seperate bowl, beat the 6 egg whites until they are thick and stiff. Tip a small amount into the cake batter and mix gently, then add the rest and fold them into the mixture. Don't stir the mixture or beat it.

Pour the mixture into the prepared tin and bake for an hour. Check that it is done by inserting a skewer or knife into the centre and it should come out clean. Leave it to cool in the tin for about 5 minutes, then carefully transfer it to a wire rack. Let it finish cooling until it is cold, then cut into two layers.

Toffee/Caramel Filling

1 1/3 cups brown sugar
1/3 cup milk
1/3 cup butter, margerine or shortening
1/2 teaspoon vanilla essence
Pinch of salt

Place all the ingredients into a medium sized saucepan and heat on a low-medium heat until it is melted and the sugar dissolves.

Let the mixture come to the boil and boil for two minutes. Remove it from the heat and as the mixture cools beat it with an electric beater until it is cold.

Use the toffee mixture as the filling for the cake, spreading it over one layer and placing the second layer carefully on top.

White Chocolate Frosting

30 grams butter (or shortening, but not oil)
60 grams white chocolate
300 grams icing sugar
4 tablespoons milk (about 60 mL)

Carefully melt the white chocolate and butter together, mixing them well to combine them.

Pour the melted chocolate mixture into a large bowl and begin to sift in the icing sugar, beating well after each addition.

Frost the cake and decorate.

Double chocolate surprise muffins

Double Chocolate Surprise Muffins

1 3/4 cups plain flour (250 grams)
4 teaspoons baking powder
1/4 cup cocoa powder (25 grams)
1 cup white sugar (250 grams)
1/2 cup chocolate chips (about 100 grams)
75 grams butter
2 large eggs
3/4 cup milk (180 millilitres)
Rasberry jam

Preheat the oven to 180 degrees celsius and make sure the oven rack is in the centre of the oven. Prepare a muffin tin by greasing it or lining it with paper cases.

In a large bowl sift the flour, baking powder and cocoa. Add the sugar and the chocolate and mix well.

Melt the butter. Add the milk and eggs and whisk.

Add the liquid mixture to the dry ingredients and fold the two together gently, being careful not to overmix.

Place a spoonful of mixture in the bottom of each muffin hole. Then you place a teaspoon of raspberry jam in the centre of each. Add another spoonful of mixture on top of the jam.

Bake for 20 minutes. Leave them to cool in the tin for 5 minutes and then loosen them by running a knife around the edges of each tin. Hold the tin upside down and give it a tap - the muffins should pop out nicely!

Mango Curry

Mango Curry

1 tablespoon olive oil
1 teaspoon curry powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon ground ginger
1/4 cayenne pepper
2 cloves garlic, crushed
1 onion, chopped
2 orange peppers, diced
3 mangoes, peeled and diced (about 600 grams)
2 chicken breasts, diced into bite-sized pieces
1 can coconut cream(not the light variety, the proper creamy thick stuff)

Heat the oil in a large pan and add the spices to it, letting them cook until theynare aromatic.

Add the onion, garlic and bell peppers and cook until the onion is soft and translucent.

Add the chicken and cook until you can see no more pink on the surface.

Pour in the coconut milk, mix well and bring it to the boil. Simmer until it is thick and the chicken is cooked all the way through. Season with salt and pepper if needed.

Chicken and Sweetcorn Soup

Chicken and Sweetcorn Soup

400 grams chicken (cooked or not, either is fine, so whatever you have on hand)
750 grams frozen sweet corn
1 chopped onion
1 litre chicken stock (I used 4 chicken oxo cubes in 1 litre of water)
Salt to season

Pur everything into a large pot, except the salt, do that last. If the chicken is cooked shred it up. If not, throw it in raw and boil the soup until it the chicken is cooked through. Then take out the chicken, let it cool, shred it up and return it to the pot. This soup should be sort of chunky but not entirely so I used my stick blender to half blend it, or pour half into a food processor and then when it is smooth-ish return it to the pot. Season with salt, and pepper if you like, serve.

Lemon & Basil Pasta

Lemon and Basil Pasta with Chicken

(to serve 4 or 5)
600 grams chicken (boneless breasts or thighs)
1 tablespoon oil or butter
3 tablespoons lemon juice
1 tablespoon honey
1 teaspoon dijon mustard
Salt and pepper

2 more tablespoons butter.
3 tablespoons lemon juice
1 tablespoon flour
1 can evaporated milk (400 grams)
1/4 cup grated parmesan
Fresh basil
Salt and pepper to season

Pasta

First prepare the chicken. Mix together the oil, juice, honey and mustard and coat the chicken in this mixture. Place the chicken on a plate or in a bowl and tip the rest of the marinade on, and set aside.

In a small saucepan, heat the butter and lemon juice. Stir in the flour and cook for one minute. Add the evaporated milk and turn the heat down to simmer until the sauce is thick, stirring every now and then. Be careful not to boil it.

While the sauce simmers cook the pasta and chicken. Set aside.

The sauce should be thick by now. Add the parmesan, basil, salt and pepper to taste. Pour the sauce over the drained pasta. Add the chicken and serve.

Kumara Wedges

Kumara Wedges

1 large sweet potato per person
3 tablespoons olive oil
1 cube chicken or vegetable stock
1 teaspoon mixed herbs
1 teaspoon paprika
Salt (just a sprinkle)


To begin, turn the oven on to about 200 degrees celsius and have the oven rack in the middle of the oven.

While the oven is heating chop the sweet potato into wedges.

In a large bowl or plastic bag place a couple of tablespoons of oil (at least one per potato), crumble in the stock and add the herbs and spices.

Place the wedges into the bowl/bag and mix it well. Try to coat the chips as well as possible. Turn them out onto a large baking tray and bake them for about 30 minutes and serve them when they are cooked all the way through. If you want them to crisp up a little on the outside sprinkle salt over halfway through cooking.

Chocolate Bread

Chocolate Bread

300 ml warm water
1 tablespoon oil
2 tablespoons brown sugar
1 tablespoon active yeast
350 grams strong white flour
100 grams rolled oats
25 grams cocoa powder
1 teaspoon salt

Combine warm water with oil, sugar and yeast. Leave it to sit for 5 minutes until the surface has frothy bits on it.

In a large bowl combine the dry ingredients, then pour the liquid in. Mix with a spoon at first until everything is incorporated. Turn the dough out onto a well-floured bench. Knead it for about 10 minutes.

Cover the dough and leave it to rise for an hour or more, until it is doubled in size.

Gently press the air out of the dough. Shape it into a loaf or place in a greased loaf tin. Cover it and let it rise another 30 minutes.

Heat the oven to 200 degrees celsius. Bake the loaf for 30 minutes.

Chicken Soup

Chicken Soup

500 grams (or more) of chicken on the bone (chicken pieces or a part of a whole chicken)
1 onion, diced
3 large carrots, diced
1 cup frozen peas
2-3 cubes chicken stock

1.5 litres water
4 dry lasagna sheets, broken into pieces
Salt and pepper to season

Place the chicken and vegetables in a large saucepan. Sprinkle the chicken stock over the top and add the water. Heat on high until the water boils.

Simmer the soup until the chicken is cooked. Take the chicken out and let it cool while the soup continues to simmer. When the chicken is cool enough to handle, remove the skin and shred the meat. Return the meat to the soup. Add the pasta and continue simmering for about 10 minutes, till the pasta is soft.

Season it with salt and pepper and serve it immediately or keep on simmering it for as long as you like.

Apple Surprise Muffins

Apple Muffins

2 cups flour
1/4 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup finely chopped apple (2 small eating apples)
1 egg
1/4 cup oil
1 cup milk
Thick caramel (speculoos spread or dulce-de-leche)

Preheat the oven to 180 degrees celsius and grease or line muffin tins.

Combine all the dry ingredients, sifting the flour and baking powder. I used soft brown sugar but any sort would be fine. Make sure that the apple is chopped up nice and small and then toss that through the flour.

Combine the wet ingredients and lightly whisk. Pour the liquid into the dry ingredients and gently fold in until the two mixtures are just combined.

Place a spoonful of mixture in each muffin hole, so that the hole is about half full. Place a spoonful of the caramel spread in the centre. Then top the muffin off with a bit more mixture so that the tin is about 3/4 full.

Bake the muffins for 20 minutes and then remove from the oven and let them cool for at least 5 minutes inside the tin. Carefully remove from the tin and allow to cool further before cooking.

Shepard's Pie

Shepard's Pie

500 grams beef mince
1 tablespoon oil
1 onion
2 cube beef stock
3 tablespoons bisto (or other gravy powder) or cornflour
2 tablespoons worcestershire sauce
2 cups water
2 cups frozen peas
Salt and pepper (if need be)

4 medium size potatoes
2 tablespoons butter
A splash of milk
Salt and pepper
A handful of grated cheese (if you like)

Chop the onion, heat the oil in a large pan and cook the onion for a few minutes, until it's soft. Add the mince and cook until brown, stirring with a wooden spoon to seperate any clumps.

Combine the beef stock and bisto (or other similar thickening product) with a little bit of the water to make a smooth paste. Add this, the worcestershire sauce and the water to the meat along with the peas. Turn the heat down and keep it simmering until it is thick. If you use bisto or some other gravy powder you will probably find it is already salty enough but if you used cornflour as your thickener you will want to add a bit of salt and pepper. Just keep tasting it until it is seasoned to your liking.

Chop the potatoes and place them in a large saucepan, cover with water and boil them until they are cooked. When the potato is done add the butter, milk and cheese and mash.

Place the mince mixture into a large casserole dish. Layer the mashed potato on top carefully. Sprinkle grated cheese over the top of the potato.

Bake at 180 degrees celsius for about 20 minutes or so; long enough for the mince to get a bit thicker still and the potato to get brown and crispy on the top.

Banana bread

Banana Bread

2 cups plain white flour
1 cup rolled oats
4 teaspoons baking powder
1/2 teaspoon salt
3 teaspoons spice
1 cup brown sugar
1 egg
1/4 cup melted butter or oil
1 cup sour cream
3 big or 4 small mashed bananas

Preheat the oven to 180 degree celsius and grease a loaf tin.

In alarge bowl mix together the dry ingredients, sifting the flour and baking powder.

In a smaller bowl combine the wet ingredients (if you are using butter, melt it first) and whisk them together until the mixture is relatively smooth.

Make a well in the centre of the dry ingredients and pour the liquid in, then fold the liquid into the dry mixture until the two are just combined.

Then pour the mixture into the loaf tin and bake for 40 minutes. You will know that it is ready when a skewer inserted into the middle comes out clean. 

Pea and Potato Soup

Pea and Potato Soup

1 tablespoon butter
1 onion or leek, chopped up small
1 large potato, diced
3 cups frozen peas (500 grams at least)
3 cups hot chicken stock or water
Salt and pepper
100 grams chopped, cooked bacon or ham (optional)
100 mL sour cream (optional)

Heat the butter in a medium sized saucepan, add the onion and cook for a few minutes until it's soft.

Add the potato, peas and stock (or water). Boil until the potato is cooked and then remove the soup from the element and blend until smooth. If it is too thick for your liking add a bit more water or stock. Season with salt and pepper.

If you are using the sour cream and meat stir these in and heat gently. Check again that it is seasoned correctly and then serve.

Quinoa-stuffed Peppers

Quinoa-stuffed Peppers with Tangy Tomato Sauce

1 cup quinoa
1 1/2 cups water or vegetable stock
6 large bell peppers/capsicum
1 onion, diced
1 tablespoon butter or oil
1 teaspoon brown sugar
2 cans chopped tomatoes
1 tablespoon balsamic vinegar
1 teaspoon each basil and thyme
Salt for seasoning

Preheat the oven to 180 degrees celsius.

Rinse the quinoa grains and place in a small saucepan with the water (or stock). Get the water simmering and simmer it for 12 minutes, until the quinoa is of tender. When it is cooked little white fibres will pop out of the grains like tails.

While the quinoa is simmering heat the butter or oil in a medium sized saucepan. Add the onion and the brown sugar and cook over a low heat for about 5 or 10 minutes, until the onion is soft and translucent. Add the tomatoes, vinegar and herbs into the saucepan with the onions. Stir and let it simmer.

While the sauce simmers take the quinoa off of the heat and if the water has not been fully absorbed tip the grains into a sieve and let it drain. Slice the tops off of the bell peppers and remove the seeds and pith. Spoon the quinoa into the peppers loosely, and depending on the size of your peppers it will either mostly fill them, or just half fill them. Whatever space is left, spoon in the tomato sauce (take the chunks, not the really watery part) until the filling is even with the cut top of the pepper. Place the tops on, rub a bit of olive oil over the peppers and sprinkle salt over. Arrange them in an oven dish and place them in the oven. Bake until the peppers are cooked and wrinkly.

Orange Chicken Casserole

Orange Chicken Casserole

500 grams chicken pieces (bone in)
1 brown onion, diced
1 red pepper, diced
2 large carrots, diced or sliced into rounds
1 cup white wine (or another cup of chicken stock)
1 cup chicken stock
Juice of 1 orange
2-3 tablespoon cornflour, mixed to a paste with some of the cold liquid ingredients
1 tablespoon dried mixed herbs (anything that includes thyme, sage and marjoram will be good)
Salt and pepper

Preheat the oven 180 degrees celsius.

Place all the ingredients into a big casserole dish (at least 2 litres) and sprinkle the herbs over the top.

Pour the liquids over and place the dish into the oven, uncovered. Bake for at least an hour - up to two hours maximum.

Peanut Butter Banana Biscuits

Peanut-Butter Banana Biscuits 

2 large over-ripe bananas, mashed (equals 1 cup or 250 grams)
200 grams peanut butter
1/2 cup brown sugar
1/2 cup white sugar
2 cups plain flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
100 grams chocolate chips

Preheat the oven to 180 degrees celsius and prepare a baking tray.

Cream together the banana, peanut butter and sugars.

Add the flour, baking soda, baking powder, salt and cinnamon, and mix well. Add the chocolate chips (or chopped up chocolate) and mix again.

Roll into teaspoonsful-sized balls and press them down onto the baking tray. Bake each tray for 10 minutes (or longer for crispier biscuits).

Raisin Bread

Raisin Bread

1 cup (250 mL) warm water
1 tablespoon active yeast
1/4 cup brown sugar
2 cups strong white flour
1/2 cup rolled oats
1 teaspoon mixed spice
1 teaspoon cinnamon
1 teaspoon salt
1 cup raisins

Combine the warm water and yeast. Leave it for five minutes, until the surface is frothy.

Mix the remaining ingredients together in a big bowl. Slowly add the liquid to this and mix it gently until it is all incorporated.

Coat a clean bench with lots of flour, tip the mixture out, coat your hands in even more flour and begin kneading. Knead the dough for 10 minutes. It should be a little sticky, sort of tacky, but able to be handled without leaving bits of mixture all over your fingers.

Return the dough to the mixing bowl and cover. Let it rise until it is double in size. Turn the dough out onto the bench and knead it for 5 minutes. Shape it into a loaf, or place in a greased loaf tin.

Let it rise again until it is double in size. Heat the oven to 220 degrees celsius. and bake for 10 minutes. Reduce the temperature to 180 degrees and bake for another 30 minutes.

Roast Pumpkin Soup

Roast Pumpkin Soup

1/2 crown (grey) pumpkin
1 brown onion
4 cloves garlic
Thyme, oregano and rosemary - about one teaspoon each if dried, a bit more if fresh
Two tablespoons olive oil
2 cups water
200 grams chopped bacon (optional)

Heat the oven to 180 degrees celsius.

Chop the pumpkin and the onion into large chunks, and roughly chop the garlic. Toss the chopped pumpkin and onion together with the garlic, herbs and oil. Place in a roasting dish and bake for 30 minutes, or until the pumpkin is done.

Place the roast vegetables in a food processor and blend, then place in a large saucepan with the water. Or, place roast vegetables in a large saucepan, add water and use an immersion blender to process until smooth.

If using bacon, add it now.

Bring the soup to the boil. Season with salt and pepper as needed, and serve.

Chocolate fudge cake

Chocolate Fudge Cake

250 grams plain biscuits
2 tablespoons cocoa powder
1/4 cup milk
125 grams butter
125 grams sugar
1 teaspoon vanilla
1 cup chopped nuts

Prepare a rectangle slice tin, like a swiss roll tin or something, by greasing it well or lining it with non-stick baking paper.

Melt the butter and sugar together in a pan over medium heat until the sugar is dissolved.

Let this mixture cool and then add the cocoa, vanilla and milk.

Crush the biscuits into crumbs and small chunks. Add the nuts, pour the chocolate mixture over and mix well.

Press it into the prepared tin and chill it until it is hard.


Chocolate icing
1 cup icing sugar
3 tablespoons cocoa powder (or a bit more if you like it dark)
1 tablespoon butter
2 tablespoons boiling water

Sift icing sugar and cocoa into a bowl, place butter on the top.

Pour the boiling water over and mix well.

Chocolate Mudcake

Chocolate Mudcake

1 cup buttermilk
150 grams butter
250 grams dark chocolate
1 cup strong, hot coffee
2 cups plain flour
1 teaspoon baking soda
1 teaspoon baking powder
1 1/4 cup sugar
3 eggs
2 tablespoons vanilla essence

Preheat the oven to 180 degrees celsius and grease a round, 20cm tin.

Combine the chocolate, butter and coffee in a saucepan and heat until the chocolate and butter are melted and smooth. Pour into a large mixing bowl.

Beat the eggs and then mix them into the chocolate mixture. Add the milk and stir well.

Sift the dry ingredients into the batter and mix well.

Pour it into the prepared tin and bake for about 1 hour, until a skewer or fork inserted into the middle comes out clean.

Let the cake cool for awhile before trying to remove it from the pan, and then let it cool completely before frosting.


Chocolate ganache
400 grams chocolate
1 1/2 cups cream

Melt the chocolate and cream together, mixing until the mixture is smooth. Cool the mixture, for at least an hour, until it is the thickness of frosting.

Spread it over the cake and down the sides.

Tomato sauce with white wine

Tomato Sauce

2 tablespoons olive oil
1 finely chopped onion
2 cloves of garlic, crushed or chopped finely
1 medium carrot, diced up really small
1/2 red capsicum/bell pepper, diced
2 tablespoons tomato paste
400 gram can tomatoes
2 teaspoons sugar
1 cup dry white wine
Salt and pepper to season

Heat the oil in a large saucepan. Add the onion and garlic and stir for awhile, until they are soft.

Add the carrot and capsicum and keep on stirring for a few minutes.

Stir in the tomato paste, tomatoes, wine and sugar. Reduce the heat and simmer for 10 or 20 minutes, just until the sauce is nice and thick.

Season with salt and pepper as needed.

Peanut Butter Chocolate Fudge Cupcakes

200 grams butter
1/4 cup smooth peanut butter
100 grams dark chocolate
3/4 cup sugar (I used half dark brown, half white caster)
1/2 cup sour cream (or normal cream would do)
1 1/2 cups self raising flour
1/3 cup cocoa powder
2 eggs

Preheat the oven to 160 degrees celsius and prepare a muffin tin - this recipe was the perfect amount for 12 cupcakes.

In a saucepan on the stove melt together the butters, chocolate and sugar. When the mixture is smooth and well combined, pour into a large bowl and let it cool somewhat.

When cool, stir in the sour cream. Sift in the flour and cocoa mix well.

Lightly beat the eggs in a separate bowl and add them to the mixture, mix until just combined. Spoon the mixture carefully into the prepared tin.

Bake for 20 minutes and let them cool.

Chocolate Peanut Butter Frosting

75 grams butter
75 grams smooth peanut butter
1 cup (250 grams) icing sugar
1/4 cup cocoa powder

Cream together the butters and then sift in the sugar and cocoa. Cream well, until the texture is like frosting.

Christmas cookies

Christmas Cookies

150 grams butter
1 egg
300 grams dark brown sugar
500 grams plain flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves

Preheat the oven to 180 degrees celsius and grease or line a cookie tray.

Cream the butter and sugar together, then mix in the eggs and the spices.

Add the flour gradually, until it is quite a solid dough. Turn the dough out onto a floured surface. Keep on kneading the flour in until it has all been incorporated, and the dough is stiff and shiny.

Roll the dough out until it is about 5 mm thick and cut it into shapes. Place on trays and bake each tray for 15 minutes.

Royal Icing

1 egg white
250 grams icing sugar
Colours

Sift the sugar over the egg white and mix it into a thick paste. Separate into bowls and add different colours.

Pipe the icing around the edges of the cookies, let it harden a little, and then fill in the centers.

Brownies

Brownies

180 grams melted butter
1 1/2 cups white sugar
2 teaspoons vanilla essence
1/2 cup cocoa
3 eggs
3/4 cup plain flour
1 teaspoon baking powder

Preheat the oven to 180 degrees celsius and grease a brownie tin.

Melt the butter in a large saucepan or microwave bowl. Add the sugar, vanilla and cocoa and mix well.

Add the eggs one at a time and mix in well.

Sift in the flour and baking powder and mix well.

Pour into the prepared tin. Bake for 30 to 40 minutes - a skewer should come out clean. 

Apricot and white chocolate cookies

Apricot and White Chocolate Cookies

100 grams dried apricots, diced
125 grams butter
1/2 cup white sugar
2 teaspoons vanilla essence
2 cups plain flour
1 teaspoon baking powder
Pinch of salt
100 grams white chocolate, roughly chopped

Preheat the oven to 180 degrees celsius and prepare a baking tray.

Cream the butter and sugar until well mixed. Add the apricots and vanilla essence, mix well.

Sift in your flour, baking powder and salt. Add the chocolate. Mix until all the flour is incorporated.

Roll the mixture into small balls and press down slightly onto the greased tray. Bake each batch for 10 or 12 minutes.

Arabic stuffed peppers

Filfil Rumi Mahsi - Arabic Stuffed Peppers

6 green bell peppers
100 grams pine nuts
2 large onions, chopped
1 1/4 cups long grain rice
Olive oil
1/2 cup sultanas
Salt and pepper
1 teaspoon allspice
1 teaspoon cinnamon
1 teaspoon turmeric
2 tablespoons lemon juice
1/4 cup chopped mint (optional)
1 tablespoon sugar

Heat the oil in a large pan and lightly fry the pine nuts and chopped onions. Then add the rice and stir for about 5 minutes.

Add the sultanas, a bit of salt and pepper and the sugar and 2 cups of water. Let it simmer until the water is absorbed.

When the water is absorbed stir in the lemon juice, mint and spices. Remove the pan from the heat, cover and leave it to cool right.

Slice the top off each pepper and carefully remove the seeds. Stuff each pepper loosely with the rice mixture. Place the top on the peppers and place them in an oven tray. Sprinkle with salt and sugar if (optional) and rub the peppers with a little oil.

Bake at 180 degrees until they are tender. 

Savoury Cheese Biscuits

Cheese Biscuits

200 grams grated cheddar cheese
2 cups plain flour
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
150 grams butter
2 egg yolks

Preheat the oven to 180 degrees celsius and prepare a biscuit tray.

Sift the dry ingredients into a large bowl. Add the cheese, then chop the butter into cubes and rub into the mixture until it is like bread crumbs. The mixture should be crumbly.

Add the egg yolks and mix until it everything comes together into a dough that is thick enough to be rolled. If it seems too dry or crumbly add a little milk and if it is too wet add a little more flour.

Sprinkle flour on a clean surface and roll the dough out, to about 5 mm thick. Cut it into rectangles or use a cookie cutter to make shapes.

Place biscuits on a tray and bake each batch for 15 minutes.

Cinnamon Oysters

Cinnamon Oysters

2 eggs
75 grams caster sugar
1 tablespoon golden syrup
50 grams flour
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon baking soda

Preheat the oven to 200 degrees celsius and grease the oyster tins (or patty pans, muffin tins or shallow bun tins) Grease them well so that the oysters will pop out really easily. This recipe will make 12.

Beat the eggs and sugar with an electric mixer until thick and pale. Add the golden syrup and beat again.

Sift the dry ingredients over the mixture and fold them in gently.

Drop spoonfuls of the mixture into the tins. Pop the tins into the oven immediately and bake for 12 minutes.

Remove from the oven let the tins rest for about 5 minutes, then carefully turn the oysters out onto a tray.

Let them cool, until fully cold, and then carefully slice in half. Fill with cream and dust the tops with icing sugar.

German Potato Salad

German Potato Salad

1 kilogram firm potatoes
1 small brown onion, diced finely
1-2 tablespoons white wine vinegar
Salt to taste
3 teaspoons dijon mustard
Pepper to taste
1 cup concentrated vegetable stock

Boil the potatoes whole until they are cooked but firm. Drain and then cover the potatoes with cold water.

Place the onion in a bowl and add the vinegar and salt. When the potatoes are cold enough to handle peel the skins off (they should be loose from the cold water). Slice them thinly and place in the bowl with the onions. Add the mustard and pepper and stir gently, because you want the potatoes to retain their shape and not be mashed.

Finally add the stock and again stir gently. It can be served hot or cold.

Rice and Courgette Timballo

Rice and Courgette Timballo

2 tablespoons butter or oil (or a mix of both)
1 brown onion, chopped
2 cloves garlic, crushed
1 cup risotto (arborio) rice (250 grams or thereabouts)
1/4 cup white wine (or more stock is fine) (60 mL)
3 cups stock (vegetable or chicken) (750 mL)
1 tablespoon lemon juice
1/4 cup parmesan (optional) (about 4 tablespoons)
salt and pepper to season

2 courgettes
1 bell pepper
1 punnet cherry tomatoes
juice and zest of one lemon
3 cloves garlic
1 tablespoon oil

2 eggs, lightly beaten

First, make the risotto in advance - a few hours or a day.

Heat the stock in a large saucepan and keep in simmering. In another large saucepan, heat the oil and add the onion and garlic. Cook for a few minutes, then add the rice. Cook, stirring, for 2 minutes

Add the liquid slowly, a half cup at a time. Stir all the while and only add more after the liquid is mostly absorbed. It will take about 20 minutes. Keep the heat at a medium setting and keep stirring. When all the liquid has been added, including the lemon, add the cheese and season, then move from the heat, cover the pot and let cool.

When the rice is cook, prepare the vegetables.

Slice the courgette and the bell peppers into thin strips. Slice the garlic into thin slivers too, and cut the cherry tomatoes in quarters. Toss all together with lemon juice, zest and oil. Place on a tray and grill in the oven, at about 200 degrees celsius, until it is nicely cooked.

Prepare a pie dish by greasing it really well. Combine the risotto with the eggs, then press it into your pie dish so that it is like a crust, over the base and up the sides, making sure you have enough rice left to cover the top.

Fill the rice-crust with the grilled vegetable filling and then spoon the rest of the rice over the top. Press it down well.

Bake at 180 degrees celsius for 30-45 minutes. It should be crisp and golden on the top. Remove from the oven and let it sit for at least 5 minutes. Use a knife to make sure the sides are not sticking to the dish, then turn the dish upside down over a plate or tray and carefully remove.

Caramel Marshmallow Shortcake

Caramel Marshmallow Shortcake

(A.K.A. Pinky Bar Slice)

125 grams butter
3/4 cup sugar
1 egg
1 teaspoon vanilla essence
1 3/4 cup plain flour
1 teaspoon baking powder
Pinch of salt
1 tablespoon custard powder

1 can caramel (optional, leave it out to make simple marshmallow shortcake)

3 teaspoons gelatine
3 tablespoons (50 mL) boiling water
1 1/2 cups (300 grams) sugar
2/3 cup (160 mL) water
1 teaspoon flavoured essence (eg vanilla, raspberry, strawberry)
Red food colouring
1 teaspoon cornflour

Chocolate

First make the shortcake. Preheat the oven on to 180 degrees celsius and grease a square or rectangle tin.

Soften the butter and then cream together with the sugar. Add the eggs and vanilla essence and beat well. Sift in the dry ingredients and mix well - you may have to use your hands to do this as it forms a rather stiff dough.

Press the dough into the prepared tin and bake for 10 minutes. Let it cool.

Next make the marshmallow

Take the first measure of water and place in a large bowl, then sprinkle the gelatine on top. Mix gently and let it sit.

While the gelatine soaks place the sugar and second measure of water in a pot and bring to the boil. Once it has boiled remove from the heat and pour it into the gelatine mixture. Add flavouring and colour and begin beating. Beat until it is thick and pale, and just barely warm, then sift the cornflour over the top. Keep beating it until it has cooled and is quite thick, like stiff egg whites.

Combine the layers of the slice.

Spread the caramel over the base.

Then gently pour or spoon the marshmallow over top. It should be thick and viscous and hold it's shape a little, so that if there is too much mixture it will not spill and drip but hold together on the top of the slice.

If you are making simple marshmallow slice, sprinkle coconut over top and chill. If you are covering with chocolate, chill until the marshmallow is set, then prepare the chocolate topping.

Melt enough chocolate to either drizzle over the slice, or to spread over the entire slice.


Now it is late and I must go to sleep. I have sampled far too much of the caramel, marshmallow and chocolate and am left with a tummy-ache. It is time for bed and hopefully in the morning I will actually get up when my alarm rings and go for a run. That way I will feel very hungry and up to eating such a ridiculously decadent treat as what I have baked this week!