Best Food Recipes

Ingredients:

2 cups rolled oats

3/4 cup Self Raising flour

1/2 cup castor sugar

1/2 cup butter

1 tsp maple syrup/treacle/honey

1/2 tsp bicarbonate soda

Directions:

Mix all dry ingredients together.

Dissolve butter with 2 tablespoons of boiling water & 1 tsp honey & mix all together.

Place on a tray in about one tablespoon portions.

Bake in a 230 degree oven until golden brown.

Ingredients:

125g butter

1 cup Castor sugar

2 eggs

1 1 / 2 cups SR Flour

1 / 2 cup milk

1 / 4 cup chopped nuts

Rind and juice of large lemon

Extra 1 / 4 cup sugar

Making:

Cream butter and sugar, add eggs.

Add nuts and lemon rind.

Sift flour and add alternately with milk.

Put in loaf tin and bake for 45 mins.

Mix juice with extra sugar.

When cake is cooked, pour over lemon juice and extra sugar.

Ingredients

440g can pineapple pieces in juice

150g butter, softened

2/3 cup caster sugar

1 teaspoon vanilla essence

2 eggs

1 1/4 cups self-raising flour

2/3 cup desiccated coconut

1/4 cup shredded coconut

Method

Preheat oven to 180C°C (160°C for fan-forced oven).

Grease a 3cm-deep, 16cm x 26cm (base) slice pan.

Line base and sides with baking paper, leaving a 2cm overhang at long ends.

Drain pineapple, reserving 1/3 cup juice.

Using an electric mixer, beat butter, sugar and vanilla until light and fluffy.

Add eggs, one at a time, beating after each addition.

Add flour, dessicated coconut and pineapple juice. Stir until just combined.

Spread mixture into prepared pan. Top with pineapple. Sprinkle with shredded coconut. Press into top.

Bake for 40 minutes or until a skewer inserted in centre comes out clean and slice is firm when lightly touched in centre.

Cool in pan for 10 minutes.

Lift out onto a wire rack to cool completely.

Ingredients:

2 eggs

1 cup sugar

125g (4oz) butter, chopped up

juice of 2 lemons

Method:

Place all ingredients in a small saucepan and whisk over a LOW heat until it thickens.

Don't whisk too vigorously.It is very important not to let the mixture boil or it will curdle.

Pour into sterilised bottles and seal.

Store the lemon butter in the fridge

Ingredients:

2 sheets frozen puff pastry, slightly thawed

1 jar good quality strawberry jam

1 tub cream, whipped

2 tbsp icing sugar to add to whipped cream

1 tbsp icing sugar to decorate

Method:

Preheat the oven to 200C and line a few baking trays with baking paper.

Cut the puff pastry into small rectangles and place in the oven until puffy and golden.

Remove from the oven and cut in half horizontally.

Spoon strawberry jam onto the bottom of each pastry.

Whip the cream with the icing sugar and pipe a line down each pastry on top of the jam.

Replace the lids and dust with icing sugar

Ingredients:

1 Packet Marie Bisuits, crushed (you can subsitute with any plain sweet biscuits)

170g butter melted

Filling

1 x 400g tin sweetened condensed milk

Juice of 2 lemons

3 level teaspoons gelatine

1/4 cup boiling water

Topping

1 packet red jelly crystals (you can choose different colour if desired)

Water

Method:

Base

Mix crushed biscuits with melted butter. Press firmly into a slab tin.

Place in the fridge until cold and set.

Filling In a medium bowl, blend condensed milk, juice and gelatin (dissolved in boiling water). Spread over base and refrigerate until set.

Topping

Make up jelly as directed on packet, cool and pour over slice. Chill until set.

Cut into squares to serve.

Ingredients:

22 dried apricots, chopped

1/2 cup water

3/4 cup raisins, chopped

3/4 cup walnuts, chopped

1 tablespoon oil

1 teaspoon vanilla essence

1 1/2 cups wholemeal SR flour

6 tablespoon skim milk

Method:

Put apricots with water to boil until soft – let cool and stir in remaining ingredients.

Bake at 180 degrees Celsius for approximately 25 minutes (until cooked).

Sweet pastry:
180 g butter
3 g salt
135 g icing sugar
45 g ground almonds
75 g eggs
90 g t’45 flour
265 g t’45 flour

Caramel layer:
60 g 40% milk chocolate
100 g whipping cream
70 g caster sugar
30 g butter
2 g maldon salt

Chocolate ganache:
350g Guanaja 70%
250 g whipping cream
15 g honey
50 g butter



Method:
Mix the cold soft butter, salt, icing sugar, almonds, eggs and the 90g of flour. Do not beat the mix.
When the dough is smooth add very quickly the 265g of flour, refrigerate for a few hours before rolling.
Mould the tarts and leave again to rest 30 mins in the fridge.
Cook at 150/160 C until the pastry is golden.

Caramel layer:
Part melt the chocolate.
Warm the cream and cover.
Place 1/3 of the sugar in a heavy based pan and slowly melt until it forms a light caramel, add the next 1/3 and do the same. Finally add the remaining sugar and cook all to a light caramel.
Slowly add the butter and the cream so as not to form a block of hard caramel and boil.
Pour the liquid onto the chocolate and emulsify.
Smooth with the hand blender and pour a thin layer into the tart cases.
Leave to set.

Chocolate ganache:
Part melt the chocolate.
Boil the cream and honey and pour slowly onto the chocolate, emulsify and smooth.
Add the butter and blend.
Pour into the pastry cases and leave to set.

Ingredients:

500g beef mince

1/2 cup rice

1 onion, grated

1 carrot, grated

1 stick celery, thinly sliced

1 tsp salt (optional)

3 shakes of pepper

1 x 425g can tomato soup

Method:

Preheat oven to 200 degrees.

Grease a casserole dish with butter

Put beef, rice, onion, carrot, celery, salt & pepper in a bowl.

Using your hands, combine well, then shape mixture into small balls

Place the meatballs in prepared casserole dish

Mix tomato soup with 1 cup water in the same bowl the meat was mixed in & pour this liquid over the meatballs

Cover & cook for 1 hour

Serve with mashed potato & green vegetables

Ingredients:

190g self raising flour

2 tblsp cocoa

90g butter

90g sugar

1 large egg

100ml milk

1/2 teaspoon vanilla essence

Directions:

Sift together flour and cocoa

Cream butter and sugar, then beat in the egg

Stir in the flour mixture and the vanilla essence

Pour into a greased pudding basin with a greased lid then steam for 1 1/2 hours

Serve with whipped cream and warm golden syrup.

Ingredients:

185g sausage meat

6 hard-boiled eggs, shelled

1 egg, beaten

dried breadcrumbs

oil

sprigs of parsley

Method:

Enclose the eggs in sausage meat

Coat with egg & breadcrumbs

Deep fry in oil until golden

Drain on absorbent paper

Serve cold, cut in halves & garnish with sprigs of parsley.

Ingredients:

250g pkt plain biscuits

1/2 cup (40g) desiccated coconut

1/2 cup (55g) coarsely chopped walnuts

2 tbsp cocoa

1 cup (150g) dark chocolate melts

100g butter, chopped

395g can condensed milk

Topping:

1 1/2 cups (225g) dark chocolate melts

1 tbsp vegetable oil

Directions:

Grease & line the base & sides of a 28cm x 18cm lamington pan

Place biscuits in a snap-lock bag

Squeeze out excess air

Place on a hard surface & hit with a rolling pin until biscuits are crushed

In a large bowl, combine biscuits, coconut, walnuts & cocoa

Set aside

In a small saucepan , stir dark melts, butter & condensed milk together over low heat for 4 - 5 minutes until the mixture has melted & well combined

Cool slightly

Stir mixture into reserved dry ingredients

Press mixture firmly into prepared pan

Refrigerate for 30 minutes or until firm

TO MAKE CHOCOLATE TOPPING

Place chocolate melts in a microwave safe bowl

Microwave uncovered on MEDIUM heat for 1 minute; stir.

Repeat process in 30 second intervals until melted, add oil & stir until smooth

Spread over slice

Refrigerate for 30 minutes until set

Using a hot knife, cut slice into squares.

Ingredients:

125g butter, softened

125g sugar

1 egg

90g self raising flour

160g plain flour

For the topping:

2 cups icing sugar

2 tsp softened butter

1 1/2 tblsp of boiling water

a few drops of cochineal or pink colouring

3/4 cup raspberry jam

3/4 cup desiccated coconut

Method:

Cream the butter & sugar, then whisk in the egg until well combined

Mix in the flours with a metal spoon until a soft dough forms

Wrap in plastic wrap & place in the fridge for at least 30 minutes

Heat the oven to 150 degrees

Grease two baking trays or line with baking paper

Cut the pastry in half & roll out each half on a lightly floured surface to 6mm thick

Cut out squares with a 5cm fluted cookie cutter

{If you don’t have this cutter, cut 5cm squares from the dough using a sharp knife}

Place on the prepared trays allowing a little room for spreading and bake for 12-15 minutes, or until light golden

Remove to a wire rack to cool completely

TOPPING: Sift the icing sugar into a bowl, add the butter & enough boiling water to mix to a smooth spreading consistency (approx 3 tablespoons)

Add the cochineal to turn the icing a medium pink colour

Spread a 1cm strip of icing down each side of each biscuit

Spoon the jam down the middle, then sprinkle liberally with the coconut

Leave on a wire rack to set completely

Store in an airtight container for up to 1 week.

Ingredients:

60g butter

1/2 cup white sugar

1 tsp vanilla essence

1 egg

2/3 cup self raising flour

1/3 cup plain flour

1/2 cup milk

1 tbsp butter, melted

1 tbsp caster sugar

1 tsp ground cinnamon

Directions:

Preheat oven to 180 degrees

Grease a 20 cm round cake tin & line with baking paper

Cream the butter, sugar & vanilla until white & fluffy

Add the egg & beat well

Fold in half the combined sifted flour, milk & then remaining flour

Spoon into the prepared tin & smooth the surface

Bake for 30 minutes, until golden & springy (to a gentle touch in the centre of cake)

Leave in the tin for 5 minutes, then turn out onto a wire rack

Brush top of the warm cake with melted butter

Combine the castor sugar & cinnamon, & place into a fine sieve

Sprinkle evenly over the cake & leave to cool

Ingredients:

6 eggs

2/3 cup castor sugar

1/3 cup cornflour

½ cup plain flour

1/3 cup self-raising flour

80g packet strawberry jelly crystals

2 cups desiccated coconut

300ml thickened cream, whipped

Directions:

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

Grease 20cm x 30cm lamington pan.

Line base & long sides with baking paper, extending paper 5cm over sides

Beat eggs in large bowl with electric mixer about 10 minutes or until thick & creamy

Gradually add sugar, beating until dissolved between additions Triple-sift flours & fold into egg mixture

Spread mixture into pan

Bake for about 35 minutes

Turn cake immediately onto baking-paper-covered wire rack to cool

Meanwhile, make jelly as per packet instructions

Refrigerate until set to the consistency of unbeaten egg white

Trim all sides of cake

Cut cake into 15 squares, dip squares into jelly, drain off excess

Place coconut into medium bowl, toss squares in coconut

Refrigerate 30 minutes

Halve cakes horizontally & sandwich cakes with whipped cream.

Ingredients:

500g kangaroo meat

1 large onion

2 cloves garlic

olive oil (for frying)

1/2 cup tomato paste

1 large red capsicum, chopped

2 tbsp ground sweet paprika

salt to taste

1 cup water

Method:

Cut kangaroo meat into cubes & chop up onion & garlic

In a large saucepan, brown the meat, onion & garlic in the olive oil, then add tomato paste, capsicum & paprika

Add water & simmer gently for about 45 minutes until meat is cooked

Serve with boiled potatoes

Ingredients:

150g white chocolate, chopped or chocolate buttons

125g butter, chopped

1½ cups castor sugar

1 tsp vanilla extract

¼ cup golden syrup

3 eggs

1½ cups plain flour, sifted

¼ tsp baking powder, sifted

2/3 cup rolled oats

½ cup desiccated coconut

Rolled oats, extra, for sprinkling

Directions:

Preheat the oven to 160C

Place chocolate & butter in a small saucepan over a LOW heat & stir until melted smooth

Place in a bowl with the sugar, vanilla, golden syrup & eggs & stir to combine

Add the flour, baking powder, oats & coconut & stir well until combined

Pour into a lightly greased 22cm square cake tin lined with baking paper

Sprinkle with extra oats & bake for one hour or until just set

Cool in the tin & slice to serve

2 tblsp olive oil

1 large onion, diced

750g mince lamb or beef

1 large carrot, sliced or diced

120g peas, fresh or frozen

2 tblsp freshly chopped or 1/2 tsp dried thyme

1 cup beef stock

salt and pepper, to taste

2 tblsp plain flour

1/4 cup extra water

Potato topping:

4 large potatoes, peeled and diced

3 tblsp butter

120g grated cheddar cheese

1/3 cup milk

Salt/Pepper

Method:

Preheat oven to 180 degrees C.

Heat oil in a saucepan then add onions, carrot & mince meat

Cook stirring until mince has browned

Add thyme, peas, beef stock, salt & pepper

Simmer covered for about 20 minutes or until the carrots are tender

While this is cooking, boil the potatoes, drain & mash with butter, milk, cheese & season to taste

Combine flour & water together to form a paste & add this to the meat mixture, stirring until meat mixture has thickened. {Use extra water if meat becomes too thick}

Spoon mince mixture into an oven proof dish & top with mashed potatoes

Bake uncovered for 30 minutes or until cooked through & mashed potato is golden brown on top

Ingredients:

1/2 cup self raising flour

3/4 cup rolled oats

1/2 cup sugar

1/2 cup desiccated coconut

Pinch of salt

1 tblsp boiling water

55 g butter

1 dessertspoon golden syrup

1/2 tsp bicarbonate of soda

Method:

Preheat oven to 180 degrees

Grease baking trays

Sift flour into a large bowl & mix in oats, sugar, coconut, & salt.

In a saucepan, combine boiling water with the butter & golden syrup. Bring to the boil & add the bicarbonate soda

Add liquid to dry ingredients & mix well

Place spoonfuls of mixture on prepared trays & flatten with a fork

Bake for 10-15 minutes until golden-brown

Remove from trays before they harden

Ingredients:

6 eggs

150g castor sugar

50g cornflour

75g plain flour, sifted

50g self-raising flour, sifted

160g desiccated coconut

1 x 85g packet lime jelly

1x 85g packet mango jelly

Green & yellow food colouring

Directions:

Preheat oven to 180 degrees & grease a lamington pan, approximately 30cm wide.

Beat the eggs in a bowl with an electric mixer for about 10 minutes until creamy, then gradually beat in the sugar, bit by bit, and make sure it is well dissolved

Fold in the flour, cornflour & self raising flour

Separate the mixture between two bowls

Colour one batch with green & one with yellow food colouring, & mix very gently

Then spoon the two mixtures like a patchwork into the baking pan - don't mix together

Place in the oven & bake for about 30-45 minutes

Turn the cake out onto baking paper & leave to cool

Make the jellies according to instructions on the packet

Place in the fridge to solidify a bit - you want a consistency like yoghurt - & turn the coconut out onto a large dish

Cut the cake into 20 large cubes, dip alternate pieces into the different coloured jellies & coat in coconut

Ingredients:

1 package large format fried or grilled vegetables

200 g Ricotta (pot)

10 sheets of lasagne

20 cl tomato sauce

parmesan

20 cl of liquid cream

Method:

Préchauffer oven thermostat 6 or 180 ° C. Thaw the package of fried or grilled vegetables as directed on the package.

While this time, in a large volume of salted water, cook lasagna ten sheets 1 minute three times. Them out of the water with a slotted spoon and place them flat on a towel.

In the bottom of a baking dish, spread a layer of tomato sauce ready (or half a can of peeled tomatoes mixed and enhanced with a tablespoon of tomato paste). Cover with a layer of vegetables, a little ricotta, then 1 sheet of lasagna, the remaining vegetables, remaining ricotta.

Ingredients:

4 chicken thighs

200 g of pasta "weights" (ie 50 g per person)

1 liter of chicken stock

3 onions

3 tomatoes

1 teaspoon ground cumin

salt

olive oil

Preparation:

Chauffer olive oil in a skillet or a casserole.

fry the chicken until it turns a beautiful dark brown color. It is thus half-baked.

Pendant this time, dice the onions and tomatoes (alternatively, you can use a can of crushed tomatoes). Prepare 200 g "Aich".

Retirer chicken from skillet.  to slightly brown the onions. Add cumin powder. Remove any excess fat. Deglaze with broth. Bring to a boil and add the chopped tomatoes.

Dès the boil, add the "weights" rain. Simmer about 20 minutes, until pasta absorbs most of the liquid.

Ingredients:

4lbs extra lean ground beef or ground turkey

4 cans kidney beans, drained and rinsed

2 large onions, chopped

2 large tomatoes, chopped

1⁄2 lbs carrots, peeled and cubed

4 bell peppers (1 green, 1 red, 1 yellow, 1 orange, cut into 1⁄2-inch squares)

6 cloves of garlic

Two 46-fl oz bottles V8 Vegetable juice, spice hot

Spices:

4 tbsp chili powder

1 tsp cumin

2 tsp paprika

1 tsp celery seed

1 tsp ground pepper

for a quicker version, you can use 3 packages of chili seasonings mix.

Method:

In a large skillet, brown the ground beef, one pound at a time, over high heat together with garlic and onions. If your skillet is large enough you can brown the beef all at once to save time. On the last batch, add spices after the beef is browned and continue frying for another couple of minutes.

Add the browned beef to a very large pot with a lid, and then add the beans, tomatoes, carrots, peppers and V8 juice. Bring to a boil and then reduce heat to simmer.

This freezes very well, so you can just thaw it out and pop it in the microwave for a quick meal.

Ingredients:

4 cod fillets

1/2 red pepper

1/2 yellow pepper

1 TBSP lemon juice

1 TSP Ms. Dash Lemon Pepper

1 TSP Italian seasoning

Method:

Preheat oven to 425F. Place fillets on a piece of tin foil. Drizzle with lemon juice. Slice peppers thinly and place on top. Then add seasoning. Fold tin foil over fish sealing the sides. Bake for 25-30 min.

Ingredients:

1 Package Ground Chicken

3 Egg whites (or two whites and one whole egg)

1 red chopped red pepper

2 large handfuls of chopped fresh spinach

½ cup of salsa

2 TBS of Cajun Spice

Tabasco Sauce to preference

Method:

Combine all ingredients in a Mixing Bowl and Mix well. Place mixture into muffin tins. Bake on 350for 30-35 mins, or until cooked through. Use caution when removing the tin from the oven, some excess juice will need to be drained. Remove from pan and cool on a backing rack. Store in fridge for up to 4 days.

Ingredients:

1 lb sirloin steaks

1 red bell pepper, cut into quarters

1 yellow bell pepper, cut into quarters

1 red onion, sliced

3 tbsp low sugar barbecue sauce, I used Guy's Spicy

1 cup corn kernels

2 cups lower fat Monterey Jack, grated

8 large lettuce leaves

Directions:

Preheat grill to medium heat. Coat steaks and vegetables with barbecue sauce. Cook 5–8 minutes on hot grill, turning steaks over just once. Chop up steaks and vegetables. Transfer to a bowl and mix with corn and Monterey Jack. Spoon onto lettuce leaves, sprinkle with lime juice, then roll.