Peter’s Favorite Recipes

Peter’s Favorite Recipes

Contents

Big Mac Special Sauce

Combine all of the ingredients in a small bowl. Stir well. Place sauce in a covered container and refrigerate for several hours, or overnight, so that the flavors blend. Stir the sauce a couple of times as it chills.

Chili Con Carne

Cook meat and onion until meat is browned. Stir in remaining ingredients. Cover and simmer for 1 hour.

Italian Meat Sauce

In a large pot combine onion, meat, garlic and cook until meat is browned and onion tender. Add remaining ingredients and 2 cups of water. Simmer uncovered for 3 hours or until sauce is thick stirring occasionally. Remove bay leaf (really, I don't like choking on these things!). Serve over hot spaghetti and cover with shredded parmesan Cheese.

Black Chicken Wings

Put some flour, salt, pepper, paprika and poultry seasoning in a bag and shake to mix. Place a few wings at a time in bag and coat. Fry wings in oil until done. Drain off oil and place soya sauce, sugar and garlic in pan. Boil until sugar is melted, then put in wings and keep turning until mixture is syrupy. Serve with rice and extra sauce on the side.

Meat Balls Stroganoff

Combine mince beef, milk, bread crumbs, salt pepper and parsley. Blend well and shape into 1 inch balls. Melt margarine to sizzling in a frying pan and brown beef balls well on all sides. Remove meat add onion and mushrooms and saute quickly. Sprinkle paprika and flour over contents of frying pan. Pour in consomme, stirring constantly and cook until mixture thickens. Blend in the sour cream. Return meet balls to pan, add Worcestershire sauce and salt and pepper to taste, and heat thoroughly but gently, without boiling. Serve with buttered noodles or rice.

Crab Meat Buns

Mix (all but ½ cup cheese) and spread on hamburger buns. Sprinkle cheese on top. Broil/Grill.

Rissoles

In large mixing bowl put 4 slices of bread torn in to ½ inch pieces. Add ½ cup milk and let stand for 5 minutes. Add 2 egg whites (or 2 eggs). Mix in mixer for 2 minutes. Add remaining ingredients. Mix well. Shape in to balls and fry.

Microwave Beef Stroganoff

Combine onion, garlic, margarine in dish and cook on HIGH for 3 minutes. Add mushrooms and cook on HIGH for 2 minutes. Toss steak in flour. Add steak, stock, sherry and sauces. Cook on HIGH for 5 minutes, reduce to MEDIUM HIGH, cook 15 minutes or until meat is tender, stirring occasionally. Stir in sour cream, serve with rice or noodles.

Beef Stroganoff

Pasta:
Boil a large pot of water. Add pasta. Cook about 12-25 minutes. Drain.

Meat:
Melt the butter in a frying pan and saute the onion until golden (3 minutes). Turn up heat, add meat and cook quickly (4-5 minutes) turning constantly. Add remaining ingredients. Cook gently for 5-6 minutes.

Apple Crumble

Put about six large apples, peeled and chopped into a pyrex dish. Microwave them for a few minutes to soften them. Sprinkle with a tablespoon or two of brown sugar (white if you don't have brown) and a little ground cinnamon or allspice.

Mix with a pastry cutter or two knives until crumbly:

Sprinkle on top of apple filling and bake for approximately half an hour or until brown in 200 degree oven.

Apple Pie

Pastry

Heat and mix sugar and margarine. Remove from heat and stir in milk and well beaten eggs. Mix in Flour Gradually. Roll and make into a pie.

Filling

Sprinkle sugar over peeled and cored apple slices and microwave approximately 1 minute per 100g of apple. Mix a small amount of custard powder and mix into the apples.

Place the filling into the pastry and cook for about 20-30 minutes in a pre-heated oven at 170oC. For good results baste with milk and sprinkle with brown sugar.

Pasta Salad

[I haven't actually made this]

Combine all ingredients in a large bowl. Mix well and refrigerate.

Chinese Cabbage Salad

Salad

Sauce

Combine Salad ingredients in a large bowl. Mix well. Combine Sauce in jar. Mix well. Can store in fridge. Immediately before serving, pour Sauce over Salad and mix well.

Strawberry Daiqueri

Strawberries, Strawberry Liqueur, Bacardi, Ice

Mango Daiqueri

Add everything except mint and ice to blender. Fill with crushed ice. Blend until smooth. Poor into glasses and top with mint.

Alcohols

Strawberry Liqueur, Kaluha, Vodka, Midori (Green), Baileys, Cointreau, Bacardi.

Strawberies, Cream, Ice, Fruit Juices (Orange, Apple, Pineapple), Milk.

Jenny's Gran's Lemon Curd

Beat eggs. Grate lemons and squeeze juice. Add margarine and sugar. Stir all together and pour into a rinsed(?) mumbleable(?) saucepan (or heavy based pan) and cook over gentle heat stirring constantly. Pour into hot jars when it thickens. Seal. Best stored in fridge.

Andrew Williams' Lemonade

Take one lemon. Squeeze into glass. Add sugar until the level of undissolved sugar grains in the bottom of the glass comes about halfway up to the level of the lemon juice. Add water. If it's too strong, sour, or weak, add water, sugar, or throw it away respectively, and adjust relative quantities a bit for your next glass.

You might have to experiment with different sized glasses to get the strength right. You can extend this to any quantity - just make the height of the undissolved sugar roughly half the height of the lemon juice, and use a 'glass' of water per lemon. It's easy to dilute to taste once it's made, so less water is better than too much...

That's one recipe, if you can call it that. Another, which is good if you're making lots of lemonade, is just to chop the lemons into slices, pour boiling water over them, mash up a bit, let stand until cool, strain the mush out, then sweeten to taste. Just use roughly the same proportion of water you do for the above recipe - one cupful per medium sized lemon (maybe a bit more to allow for evaporation). If it's too weak, add some squeezed lemon juice once it's cool, and if it's too strong, add water. This saves a lot of lemon squeezing if you're making more than a few glasses.

There are only three ingredients here - and if it doesn't taste good, it's not usually too difficult to work out which ones need increasing or decreasing. Take a sip, and then fix the rest of the glass if it's not nice :-)

AndrewN's Tuna & Mushroom Pasta

Melt butter in pan. Add finely chopped onion and drained tuna. Stir over medium heat until onion is just tender. Add mushrooms and toss lightly. Stir in cream and tomato paste. Season with salt and pepper. Bring sauce to boil, remove from heat. Stir in chopped parsley. Mix with cooked pasta.

Nikola's Tuna Mornay

This is very simple, after you’ve made the white sauce. Stick the onions in the microwave for a minute or so to pre-cook them. Then start adding ingredients to the White Sauce in order. The frozen peans only need to be in for about a minutes at the end. Meanwhile cook some Pasta. Very simple - the whole thing takes about the ten minutes to cook the Pasta.

Chocolate Chip Cookies

Preheat the oven to 190C. Grease baking trays. Sift first 3 ingredients and set aside. Cream butter, sugars and vanilla together until creamy. Gradually beat in eggs and sifted dry ingredients. Fold chocolate bits through mixture. Drop small hand fulls of mixture on baking trays. Top with extra chocolate bits if desired. Bake for 10-12 minutes. Loosen and cool on trays.

I recommend doubling the recipe :-).

Girls Brigade Yummy Chocolate Chip Cookies

Cream butter and sugar. Add condensed milk, flour, chocolate chips. Mix through. Roll into balls, place on biscuit tray and bake for 12-15 minutes at 170C. Yum!

Nik's Chocolate Pudding

Pudding:

Sift all dry ingredients in an oven ware dish. Add milk, vanilla and melted butter. Stir until smooth.

Sauce:

Mix all together and pour over uncooked pudding. Bake in moderate over for 35 minutes.

Nik's Peach Cobler

Mix together:

Turn oven on at 400. Melt margarine. Pour in peaches. Mix together milk, flower, sugar, and pour batter over peaches. Cook until golden brown on top.

Monique's Chocolate Cheesecake

Beat together condensed milk and lemon juice. Fold in whipped cream. Layer base of flat container with biscuits and pour mixture over the top. Refrigerate 12-18 hours until set. Decorate. Can be frozen.

Bailey's Hot Cobb Loaf

Mix well all ingredients (except loaf). Cut top off Cobb loaf, take out the middle and fill with mixture. Cut up top and middle of loaf into byte sized pieces. Bake loaf and pieces in oven for ½ hour until bread is just golden.

Bailey's Punch

Meredith's Peanut Butter Balls

Blend everything except chocolate well. Melt chocolate. Roll mixture into small balls (1.5cm diameter) and then dip in chocolate. Place on a baking tray and then freeze.

Thai Pumpkin Soup (vegetarian)

Peel & seed pumpkin, cut pumpkin into 1.5cm cubes. Heat oil in large pan, add garlic, onion, sambal oelek & lemon grass. cook, stirring until onion is soft. Add pumpkin, cook, stirring 1 minute. Add water, stock powder, sauce, juice. Simmer covered until pumpkin is just tender. Blend or process the mixture until smooth and return puree to pan. Add coconut cream & herbs, stir over heat until hot.

Serves 4-6. Based on a recipe from the Australian Women's Weekly cookbook for all seasons.

AndrewN's Hot Apricots in Sour Cream

Topping, combine:

Main:

Combine sugar & flour; add sour cream, egg and vanilla. Beat until smooth. Drain apricots. Place in base of 20 cm pie plate. Spoon over mixture and back in mod oven 35 minutes. Remove from oven and sprinkle with topping. Return to oven for further 10 minutes.

Serves 4.

Bananas Foster

Melt butter in pan, add sugar & stir until melted. Saute peeled bananas in pan until brown and tender. Sprinkle spices over bananas & add liqueurs. And now for the spectacular bit... Ignite alcohol with match and use long handled ladles to baste bananas with sauce. When flames die serve with ice cream.

Serves 4.

Honey Buns

Grease scone trays x 2. Oven at 180C. Cream butter and sugar. Beat in honey and egg. Sift flour and salt and work into the mixture until it forms a soft dough. Chill until firm. Shape dough into small walnut size rounds slightly flatten tops. Place well apart on tray. Bake for 10-12 minutes. When cool, spread with honey and sandwich together in pairs.

Christmas Eve Meat Balls

Meat Balls:

Mix well, shape into 1 inch balls. Fry until brown on all sides.

Sauce:

Mix above together and cook for 30-60 minutes to blend flavour. Add small meat balls and simmer for 30 minutes.

Cheese Biscuits

Equal quantities of

Seasoning

Cream margarine and cheese. Add seasoning to taste. Add flour. Press out with biscuit press and bake in 210-220 degree oven until brown.

Toblerone Cheesecake

Mix biscuit crumbs and butter, press into base of a 20cm springform pan. Chill. Beat the Philly with an electric mixer until soft. Add dissolved gelatine mixture, caster sugar, melted Toblerone chocolate, cream and blend until smooth. Pour onto crumb base and chill in fridge for 2-3 hours or overnight.

Chocolate Fudge Brownie

Brownie:

Melt butter over gentle heat, stir in eggs, sugar, cocoa and vanilla. Combine salt & flower and stir into egg mixture. Add chopped chocolate. Grease and line with baking paper a rectangular tin, 20cm x 30cm. Pour mixture and bake at 180C for 35-40 minutes over a tray filled with water on rack below. Allow to cool. Turn out and cut inbto squares and serve with chocolate sauce.

Chocolate Sauce:

Melt chocolate, warm cream and combine both with cognac. Mix and serve over brownies.

Lemon Coconut Slice

Base:

Combine biscuit crumbs, coconut and lemon rind in a large bowl. Melt butter in small saucepan, add condensed milk, stir over a low heat until combined. Pour over crumb mixture. Mix well. Press firmly into two foil lined 18cm x 28cm slice tins. Refrigerate.

Icing:

Combine all ingredients, stir/beat until smooth. Spread over chilled base. If desired, sprinkle with more coconut. Allow to set in fridge. Lift off tin using foil as handle. Cut into fingers.

Dav's Iced Coffee

Pour one cup of milk out and use elsewhere (eg drink it). Place coffee and sugar in clean dry cup. Half fill cup with boiling water. Stir thoroughly. Add ½ cup of water. Stir. Allow to stand for 30 seconds. Pour mixture into milk container (funnel may be useful). Use a little more boiling water to soften and pour any thickened mix remaining in the cup. Replace the lid and shake a few times to mix thoroughly. Keep in the firdge.

Refine to suit your tastes but always make sure you have more sugar than coffee, unless you like it bitter!

Cup Cakes

Sift dry ingredients. Add softened butter, eggs, milk & vanilla. Beat at low speed for 1 minute. Beat at high speed for 1 minute. Put in cup cake pans. Cook 10-15 minutes in a hot oven.

Belgian Lemon Teacake

Cake

Filling

Preheat over to 180C. Brush shallow round tin with oil or butter. Sift flour, add sugar, mix well. Rub margarine and flour together with fingers until it looks like fine breadcrumbs. Make a well in the centre, stir in egg to make a soft dough. Press 2/3 dough into tin. Heat filling until viscous, pour hot filling into tin. Crumble remaining pastry over filling. Bake 30 minutes and cool in tin. Serve with cream.

Can substitute orange or pineapple juice, but lemon is best.

Caramel Shortcake

Biscuit Base

Filling

Topping

Rub margarine and flour together with fingers until it looks like fine breadcrumbs. Stir in the sugar. Spread the mixture evenly into a 23cm square tin which has been lined with baking parchment. Bake in a pre-heated oven at 170C for approximately 35 minutes until it is golden brown. Allow the base to cool. Heat the filling ingredients together in a pot, stirring constantly until it begins to simmer. Continue stirring for a few minutes until it thickens. Spread the filling evenly over the base and allow to cool. Melt the chocolate and spread it over the filling and allow to cool. Cut up into squares with a sharp knife.

Play Dough

Mix together in a saucepan and cook on medium heat until it goes smooth.

See also the Play Dough Options section in the arts section at teachnet.com.

Chocolate Roulade

Preheat oven to 150C. Line base and sides of a 31cm x 21cm Swiss roll tin with baking parchment. Beat egg whites until frothy and doubled in bulk, then whisk in sugar until the mixture is very thick and shiny. Whisk in the cornflour, vinegar and vanilla essence.

Spoon mixture into tin and level the surface. Bake in oven for 50 minutes or until just firm on the surface.

Place the chocolate spread in a bowl over boiling water and heat, stirring, until soft. Place the yoghurt in a bowl and stir in the melted chocolate.

Dust a sheet of Baking parchment with icing sugar. Allow the meringue to cool for 10 minutes, then turn out onto the baking parchment and carefully peel off the paper.

Spread the yogurt mixture over the meringue and then, using the paper to help you, roll from one of the long sides as you would a Swiss roll. Dust with a little icing sugar and decorate with chocolate curls.

Mum's Amazing Lasagna

Tomato Sauce Ingredients

Onion Ingredients

Mince Ingredients

Lasagna Ingredients

Start simmering the Tomato Sauce Ingredients. Saute the Onion Ingredients until golden, then add the Mince Ingredients and cook until beef loses its red colour, then add the lot to the Tomato Sauce. Simmer for 2.5 hours, stirring occasionally.

Now build the lasagna in two 30cm x 20cm x 6.5cm dishes. In the bottom of each dish, put a thin layer of sauce, then a layer of lasagna noodles (either fresh or dried) and a layer of cheese (lots of cheese). Repeat twice more (sauce, noodles, cheese). Then the final layer of cheese is covered once more in sauce and then a dusting of parmesan cheese.

Bake for 40 minutes at 180C. Remove and let stand for 10 minutes. The lasagna can then be cut for serving. Keep Marcus at a safe distance until others have got a piece.

White Chocolate and Berry Cheesecake

Crust

Filling

Crush the biscuits and mix with coconut. Stir in butter until well combined. Line a baking tin with non-stick baking paper. Press mixture into the tin and chill. Beat cheese and sugar until smooth. Add eggs one at a time, beating well each time. Bring cream to just boiling and add chocolate a few pieces at a time. Stir until smooth. Cool a little. Stir into cheese/egg mixture. Spread optional berries over base and pour in chocolate filling. Bake at 150C for 1.5 hours or until set. Allow to cool and serve.

Serve with berries and a sauce of raspberries mixed with icing sugar and lemon juice and strained.

Herb and Garlic Dressing

Chocolate Fondue

Sauce

Food

Melt the chocolate in the microwave (be careful not to burn it), and add the rest of the Sauce. Serve the sauce in one big bowl or one ramekin per person. For bonus points, sprinkle a few white chocolate bits on top.

Chop the Food into bite sized pieces and serve on a platter.

Choco-Hoto-Pots

Recipe created by Nigella Lawson

Place baking sheet in an oven preheated to 200°C. Butter four 2/3-cup ramekins and set aside.

Using a microwave oven or double boiler, melt together the milk chocolate and the butter. Set aside to cool.

In a separate bowl, combine eggs, sugar and flour. Add cooled chocolate mixture, and mix until blended. Fold in white chocolate chips.

Divide mixture evenly among ramekins and place on baking sheet. Bake until tops are shiny and cracked and chocolate beneath is hot and gooey, about 20 minutes (remember to adjust the time if you split the mix 6 ways instead of 4). Place each ramekin on a small plate with a teaspoon and serve, reminding children that ramekins and chocolate are hot.

Honey Crackles

Boil all except Corn Flakes until golden brown (don’t over cook), add to Corn Flakes, put in patty pan.

Chocolate Crackles

Melt copha. Pour over dry ingredients. Put in patty pans. Yum!

Salt Fish Cakes

Wash fish (wash salt off the fish). You can soak for 12 hours, but this tends to remove too much taste.

Simmer fish in water with bay leaf and potatoes until potatoes are cooked. Drain

Discard bay leaf. Remove skin and bones. Mash fish and potato together.

Separate eggs. Beat yoke one at a time into the fish (in food processor/mixer). Add onion and parsley

Beat egg whites until stiff, then fold in.

Heat olive oil in pan. Drop spoon fulls on pan and cook a few at a time. Drain and serve hot or cold.

Almond Clusters

Spread almonds on tray, bake moderate oven 10-25 minutes, until golden. Cool.

Melt chocolate. Add almonds. Mix well. Drop on foil covered tray. Stand at room temperature in a cool place or refrigerate.

Makes 30. Store in fridge.

Island Affair

Pour ingredients into 285ml glass filled with ice.

Dennis' Tasty Tangney Burger

Mix all ingredients well in a bowl, then spoon into patties of desired size. Cook to taste. Serve on buns with any extras you like, such as lettuce, cheese, bacon or fried eggs.

White Chocolate, Raspberry & Macadamia Blondies

Preheat oven to moderate. Grease 23cm square slab cake pan, line base and two opposite sides with baking paper.

Melt butter and chocolate in medium saucepan, stir over low hear, without boiling until  mixture is smooth. Cool until just warm.

Stir in sugar, egg (beaten lightly), sifted flours, extra chocolate, nuts & berries. Spread mixture into prepared pan.

Bake in moderate oven for about 40 minutes or until firm. Cool in pan. Cut into nine squares, halve diagonally to form 18 triangles. Dust with icing sugar.

Nuts & Bolts

Put pretzels, nuts & Nutrigrain into a baking dish.

Melt butter and oil in saucepan. Remove from heat & add all other ingredients. Mix well. Pour over the nuts etc. Mix well.

Bake for 45 minutes in 120C oven. Stir occasionally.

Store when cold.

Sweet Orange Marmalade

Note: makes about 5 x 350 ml jars of marmalade; total fruit weight should be around 1.5kg

Wash fruit thoroughly. Cut oranges and lemons into halves and remove and collect the pips, tying the pips up in a muslin bag. Either slice the fruit halves with the finest slicer in a food processor, or slice up by hand - usually you have to hand cut any large chunks left by the food processor. Place all of the fruit in a non-metallic bowl, add the water, drop in the bag of pips, unopened, cover and leave overnight to soak.

Next day remove the bag of pips and transfer the fruit/water mix to a large saucepan. Bring to the boil. Reduce the heat and cover, allow to simmer for about 20 minutes, or until the rind is tender. Add the sugar while stirring to ensure it all dissolves. Bring to the boil and gently boil uncovered for at least 30 minutes. Stir regularly while boiling, particularly as it thickens to prevent sticking to the bottom and burning. See comment on Jamsetter in next paragraph.

Try setting test. Cool a clean dry saucer or plate in the fridge. When the mass of boiling marmalade seems to be thickening, take a small quantity, less than a teaspoon, and drip it in a puddle on the cold plate. When the sample is cool, tip the plate. if the puddle runs, continue boiling the marmalade. If the puddle does not run, drag a finger through it. If the channel made by the finger remains open the marmalade is ready. Personally I like my marmalade to be thick so that I really have to spread it on the bread. Therefore I add Jamsetter during the boiling process - instructions on Jamsetter are on the package.

When marmalade gives satisfactory setting test result, remove saucepan from heat and allow to cool a little. Place previously cleaned and warmed jars on a tray and scoop marmalade into them (this part is messy). Put on covers to seal while still relatively hot ( cooling and shrinking will hold the seal tight.)

If after the jars have fully cooled (next day) they appear to be still too liquid, there is not much that can be done but put the marmalade back in a saucepan and reboil some more, so don't be too anxious to get it into the jars.

Baked Penne Pasta

Preheat oven to 190°C. Cook pasta as directed. Lightly grease a 23x30cm baking dish.

Drain pasta. In a large bowl, mix pasta, cheeses, egg, and a quarter of the pasta sauce. Pour into the baking dish and top with pasta sauce and then parmesan cheese.

Bake for 30 minutes. Let stand for 15 minutes.

Chocolate Butternut Snap Tartlets

Preheat over to 180°C. Place biscuits over a shall hole in a patty pan. Bake for 3 minutes. Remove from over and gently press softened biscuits into pan to mould them. Allow to cool. Place on serving tray.

Place remaining ingredients in saucepan on very low heat. Stir constantly until melted and smooth (approximately 7 minutes). Pour into clean dry bowl and refrigerate until cool but not set (approximately 20 minutes).

Fill biscuits with 1 teaspoon of chocolate mixture then place in the fridge until set (approximately 25 minutes).

Scottish Tablet (Fudge)

Put fresh milk, sugar and butter in a large pot and stir over low heat until sugar has dissolved (about 15-20 minutes). Add condensed milk and boil slowly (about 25 mins) stirring occasionally to prevent burning.

Tablet will change color and will thicken in texture. Test a small amount in cup of cold water until a firm ball forms.

Take off heat and beat vigorously for about 10 min. It will start to look like fudge and leave the sides of the pot. Pour into greased tray. Cool and cut into squares.

Robert’s and Boys Brigade Chocolate Truffles

Mix dry ingredients. Add condensed milk and stir well. Roll a teaspoon of mixture in clean wet hands. Coat with coconut. Chill until firm. Makes about 24.

Chocolate Chip Slice

Preheat oven to 180°C (160°C fan forced). Grease and line 18x28cm slice pan. Combine all ingredients except choc chips. Mix well. Press into pan. Top with choc chips pressing lightly. Bake 25-30 minutes. Cool completely in pan.

Eggnog

Mix it all together in a mixer. Makes just over three bottles. Stores in the fridge for about a week (yeah, right!).

To serve, poor over crushed ice, top with a dash of Angostura bitters and nutmeg.

Meatloaf with Barbecue Sauce

Meatloaf:

Sauce:

Meatloaf:

Combine sausage mince, mince steak, breadcrumbs, onions, curry powder, salt, pepper, parsley and lightly beaten egg in bowl. Mix until well combined. Gradually add milk and water, continue mixing until smooth.

Shape mixture into two loaves, place in greased baking dish. Bake at 180°C for 30 minutes. Remove from oven, carefully poor off excess fat, pour sauce over meatloaf, return to oven, bake for further 45 minutes, basting frequently.

Serve with mashed potatoes or vegetables or cold salad.

Sauce:

Combine all ingredients, bring slowly to boil, reduce heat, simmer 5 minutes, stirring frequently.

Best Sausage Rolls Ever

Preheat over to moderately hot 200°C. Halve capsicum, remove seeds and white membrane. Cook, skin side up, under hot grill until skin blackens and blisters. Place in a sealed plastic bag and set aside until cooled. Remove skin and deice the capsicum flesh.

Heat the butter in a medium pan, add the onion and Chorizo and cook, stirring, for about 3 minutes until onion is soft. Remove from pan with slotted spoon. Combine diced capsicum, onion mixture, sausage mince and herbs in a medium bowl. Deivide into four portions, roll each portion into strip the length of the pastry sheet.

Cut each sheet of pastry in half, place each portion on pastry, brush pastry, roll pastry, brushing with beaten egg.

Place on greased baking tray, brush with egg, sprinkle fennel seeds on top.

Cur the roll into 2cm pieces (no need to separate them). Bake 12-15 minutes until crisp and golden.

Eat them all immediately, or if you can manage to avoid that, they can be stored in the fridge or freezer and then reheated.

Road Makers Munch

Crush biscuits to a nice fine consistency, add cocoa and coconut and mix. Add the condensed milk to the mixture and mix in thoroughly (if too wet add some more cocoa or coconut if desired).

The mixture will still be wet and sticky so take lumps of it and roll in coconut and then place in a patty case.

Refrigerate and store in air tight container before serving so it sets a bit.

Sticky Date Pudding & Caramel Sauce

Pudding

Put dates and water in a saucepan and simmer until the dates are soft. Add butter and stir through until melted. Remove from heat.

Sift flour and bicarb together and add sugar. Mix date mixture and eggs (lightly beaten) and vanilla essence into flour mixture.

Turn into greased and floured 30x23cm dish. Bake at 180°C for 30-40 minutes until cooked. Serve warm with caramel sauce and thick or ice cream.

Caramel Sauce

Mix together in saucepan, stir over heat until melted.

Serves 10-12.

Beef Stir Fry

Place beef in a bowl, sprinkle with flower and mix to coat. Whisk soy sauce and sugar and pour over beef. Refrigerate 2+ hours.

Heat oil in a large frying pan/wok. Cook onion and garlic (7 minutes). Stir in oyster sauce, season with salt. Add vegetables (beans, peas, carrots, celery, capsicum). Cook until slightly tender (10 minutes). Set aside.

Heat oil in a frying pan. Fry beef until cooked (5 minutes). Add to vegetables and mix and serve with rice or noodles.

Chicken Burger

Place chicken in a bowl, poor soy sauce over chicken, refrigerate 30+ minutes.

Cook bacon in oven (cold oven, on to 205C, 20 minutes).

10 minutes later, start grilling chicken (4-5 minutes per side). When chicken is almost done, brush each piece generously on both sides with teriyaki sauce to finish grilling. Place a slice cheese on each chicken breast and melt.

Remove bacon and rest on paper towel. Toast buns in over for a couple minutes.

Assemble: Bun base, spread with mayonnaise, a cooked chicken breast, bacon, lettuce, a slice of tomato, and the top bun.

Peanut Brittle

Boil sugar, corn syrup, salt, and water until dissolved, then stir in peanuts. Make sure remaining ingredients are measured and ready, and large greased sheet is available. Stir frequently until 150°C.

Remove from heat, quickly stir in butter and baking soda, pour on to greased sheet, spread to around 300x350cm.

Baked Fries

Slice the potatoes (unpeeled) into 0.5cm fries. Toss in a bowl with olive oil, salt and pepper. Bake at 220°C (200°C fan-forced) for 25 minutes.

Blake Proud’s Coronation Quiche

See recipe on Sonshine’s site, except I use Cheddar instead of Gruyère cheese.