CHOOK'S RECIPES AND RECIPE LINKS

SCONES

These are the easiest to make, most deliciously light and fluffy scones.

4 cups self raising flour
300mL cream
pinch salt
1 and 1/2 cups cold lemonade

Mix all ingredients together, pat out and use scone cutter to cut out scones.
Brush with a little cold milk. Place on greased oven tray and bake in hot oven until golden.

FUDGE FINGERS

These are so quick and easy to make, and mouth wateringly delicious!

1 packet plain biscuits (250g)
2 Tbsp cocoa powder
125g (4oz) butter
1 egg
1/2 cup sugar
1/2 cup sultanas (optional)
vanilla essence to taste

Crush biscuits. Place egg, cocoa, sugar and butter in saucepan and stir over low heat until melted. DO NOT BOIL. Mix together with remaining ingredients. Press into greased or non stick square cake tin. Place in the fridge until set. Ice with chocolate icing/frosting.

FUDGE SELF SAUCING PUDDING

This old favourite is the best thing after dinner on cold winter nights!

1 Cup plain flour
1 teaspoon baking powder
1 tablespoon cocoa powder
pinch salt
3/4 cup sugar
2 tablespoons melted butter
1/2 cup milk
1/2 teaspoon vanilla essence

Mix all ingredients together in large casserole dish

Sauce

1 cup sugar
2 tablespoons cocoa powder
1 and 1/4 cups HOT water

Mix sauce ingredients together. Pour on top of pudding mixture.
Bake in hot oven for 45 minutes.

PEANUT BROWNIES (COOKIES)

A childhood favourite!

125g (4oz) butter
1 cup sugar
1 egg
1 cup plain flour
2 teaspoons baking powder
2 teaspoons cocoa powder
1 cup raw peanuts

Cream butter and sugar. Add egg, beat lightly. Add sifted dry ingredients and finally peanuts. Place in teaspoonfuls on lightly greased oven trays. Bake in moderate oven for 15 minutes or until cooked.

WHOLEMEAL BREAD

This bread requires no kneading, is easy to make & tastes equally delicious, fresh or toasted!

In a large bowl put:
1 tablespoon honey
Pour over 2 cups boiling water, then 2 cups cold water
Sprinkle 1 tablespoon dry yeast over mixture, leave until froth forms on top, stirring mixture now and then.

Add to liquid:
3 cups wholemeal flour
3 cups plain flour
3 tablespoons wheatgerm
3 tablespoons kibbled wheat
3 tablespoons whole linseed
2 teaspoons salt

Divide mixture between two greased loaf tins. Bake for 30 mins at 200°F (100°C) then for a further 30 minutes at 400°F (200°C).

AFGHANS (BISCUITS)

Recipe from Edmonds Cookery Book, very fattening, but melt in the mouth delectable

200g butter
1/2 cup sugar
1 and 1/4 cups plain flour
1/4 cup cocoa powder
2 cups cornflakes

Cream butter and sugar until light and fluffy. Sift flour and cocoa. Stir into creamed mixture. Fold in cornflakes. Spoon mounds of mixture onto a greased oven tray, gently pressing together. Bake at 180°C for 15 minutes or until set. When cold, ice with chocolate icing or melted chocolate. If desired decorate with a pecan. Makes 30.

BARBECUE SAUCE (MICROWAVE)

1 medium onion finely chopped
3 tablespoons vinegar
2 teaspoons sugar
1/4 teaspoon dry mustard
15g butter
6 tablespoons tomato sauce (ketchup)
1 tablespoon worcestershire sauce

Cook onion in butter on HIGH 2 minutes then stir in remaining ingredients.
Cook on HIGH for 3-4 minutes. (This is great with chops, sausages, etc.)

FROZEN MOUSSE

This is my favourite dessert recipe - it looks stunning and tastes sensational and is quite easy to make as well!! Best of all it can be prepared days ahead (except the sauce which is best prepared on day you require the dessert)

Orange Mousse
150g white chocolate, melted
1/4 cup thickened cream
2 eggs (61g each) separated
1 tsp grated orange rind
1/4 cup orange juice (freshly squeezed is best)
extra 1/2 cup thickened cream

Chocolate Mousse
150g dark chocolate, melted
1/4 cup thickened cream
2 eggs (61g each) separated
extra 1/2 cup thickened cream

Sauce
1/2 cups freshly squeezed orange juice
1/3 cup icing sugar
2 teaspoons cornflour (cornstarch)

1. Line a 15cm x 25cm loaf pan with plastic wrap
2. To make Orange Mousse - Combine chocolate, cream, egg yolks, rind and juice in a bowl. Whip extra cream; fold into chocolate mixture. Beat egg whites until soft peaks form; fold into chocolate mixture
3. To make Chocolate Mousse - Combine chocolate, cream and egg yolks in a bowl. Whip extra cream; fold into chocolate mixture. Beat egg whites until soft peaks form; fold into chocolate mixture
4. Spoon mousse mixtures into pan; swirl with a knife (gives a marbled effect). Freeze until firm
5. Sauce. Blend juice with icing sugar and cornflour in a pan. Bring to boil, stirring, until thickened slightly; cool.
6. Turn mousse out, cut slices, serve on a bed of sauce, decorate with sliced strawberries

CHILLI CREAM DIP

This is THE EASIEST DIP to make, and looks really interesting, the two flavours combined are sensational. This dip is a favourite with everyone who has tried it!!

1 PACKAGE (250g) Philadelphia light cream cheese
Enough Sweet Chilli Sauce to cover

Spread cream cheese in a dish, pour over enough sweet chilli sauce to cover all the white cheese.

Serve with rice crackers.

1. Cut chicken breasts into bite size pieces and fry in a pan till cooked well.
2. When chicken cooked well add 2 packets of french onion soup and bacon rashers, and stir well till french onion soup mix covers the chicken and bacon (do this on low heat).
3. Add sour cream stirring well and simmer over a low heat while rice/noodles cooking (remember to stir occasionally).

ZUCCHINI SLICE

This recipe was given to me by my sister Lynda, it is great when zucchini are in season, especially if you grow them and are looking for ways of using them up. Nice served hot or cold with a green salad.

375g (12oz) zucchini
1 large onion
3 rashers bacon or ham
1 cup grated cheddar cheese
1 cup self raising flour
1/2 cup oil
5 eggs

Grate unpeeled zucchini coarsely, finely chop onion and bacon or ham.
Combine zucchini, onion, bacon or ham, cheese, sifted flour, oil and lightly beaten eggs.
Pour into well greased lamington tin (16cmx26cm). Bake in moderate oven 30-40 minutes or until browned.

In a saucepan, melt butter and then place all other ingredients in pan. Mix for a couple of minutes (I use a whisk). Pour into cake tin (I use a ring tin) and bake in moderate oven (190°) for approx. 30 minutes.

BEER CAKE

This recipe is courtesy of my old work mate Rhonda, who is an old fashioned girl at heart, so the recipe has not been converted to metric!!

Topping

3 oz butter (or margarine)
1 cup plain flour (plus pinch of salt)
3/4 cup sugar

Rub butter into sifted flour, add sugar.

Cake

4 cups self raising flour (plus pinch salt)
3 oz butter (or margarine)
3 oz sugar
1 cup mixed fruit
375mL bottle of beer
1/4 teaspoon cinnamon
1/2 teaspoon grated nutmeg

Rub butter into sifted flour and spices, add sugar and fruit. Mix with beer to stiff dough, spread into greased, paper lined baking dish (12"x9" approx.). Spread topping evenly over and bake 35 minutes in hot oven (approx. 200°C)

1. Cream yeast with 1 tsp each of sugar and flour, add lukewarm milk, mix well, cover and stand in warm place 10 to 15 minutes or until mixture is frothy. Sift flour, salt, sugar and spices. Rub in butter add beaten egg, sultanas, and yeast mixture.
2. Cover bowl with clean cloth, stand in warm place 40 minutes or till dough doubles in bulk. Punch down, turn onto floured surface, knead well until dough is smooth and elastic.
3. Cut dough into 3 equal pieces, cut each bit into 5, knead each into shape and put buns in lightly greased tin and stand in warm place for 10 to 15 minutes or until buns reach top of tin.
4. Sift 1/2 cup flour, mix to paste with 1/3 cup water. Pipe cross on buns. Bake in hot oven for 15 minutes to 20 minutes. Remove from oven and immediately glaze with 1 tablespoon sugar and 1 tsp gelatine dissolved in 1 tablespoon hot water.

   
   

   FIONAS FUDGE

   This recipe was given to me by a workmate many years ago, yum!

   400 g marshmallows
   250g chocolate chips
   125g butter or margarine
   1/2 cup crushed nuts
   1/2 cup sultanas

   Mix marshmallows and butter in saucepan over low heat. When they are all gooey and runny, turn heat off and add chocolate, nuts and sultanas.
   Stir really fast, then pour into well greased lamington tin. Refrigerate overnight. Then eat until you burst!!

   
   

   MARS BAR CHOCOLATE SLICE

   Ashleigh, one of my cyber chat friends, now a newbie at Just For Mums, gave me this recipe. Thanks Ash!

   3 cups rice bubbles
   3 x 60g mars bars, chopped
   75g butter
   1 tablespoon golden syrup
   150g dark cooking chocolate, chopped

   Place chopped mars bars in heat proof bowl with butter and golden syrup.
   Microwave on high for about 1½ minutes or until mars bars are melted, mix until smooth.
   Stir in rice bubbles and press mixture in a greased foil lined 20 cm square cake tin. Place in fridge until firm.
   Place chocolate pieces in heat proof bowl. Microwave on high for 1 to 2 minutes (stirring occassionally) or until melted. Stir until smooth. Spread over slice and refrigerate until firm. Take out of fridge about an hour before cutting with warm knife.
   >This takes about 15 minutes to make and makes about 16 slices.

   
   

   LEMON CHICKEN

   This recipe is from Ginger Rappley, from Circle of Friends. Thanks Ginger

   Chicken:
   3/4 cup cornflake or bread crumbs
   1/2 teaspoon ginger
   1/8 teaspoon pepper
   1 egg white
   1 teaspoon water
   1 teaspoon soy sauce
   4 boneless skinless chicken breast halves

   Sauce:
   1/2 cup chicken broth
   1 tablespoon cornstarch
   1/3 cup honey
   3 tablespoons lemon juice
   1 teaspoon ketchup
   1/8 teaspoon garlic powder

   1. Line cookie sheet with foil; place in oven. Heat oven to 450° F.
   2. In pie pan, combine cornflake or bread crumbs, ginger, and pepper; mix well. In small bowl, beat egg, water and soy sauce until frothy. Brush both sides of 1 chicken breast half with egg mixture; place in pie pan and spoon crumbs over chicken to coat evenly. Repeat with remaining chicken.
   3. Remove hot foil-lined cookie sheet from oven; place coated chicken on sheet. Bake at 450°F for 15 to 20 minutes or until chicken is fork tender and juices run clear.
   4. Meanwhile, in medium saucepan, combine broth and cornstarch; mix until smooth. Add honey, lemon juice, ketchup and garlic powder; mix well. Bring to a boil over medium high heat stirring constantly. Remove from heat.
   5. To serve, cut each chicken breast half crosswise into 6 or 7 pieces; arrange on individual plates. Spoon sauce over chicken.

   It is excellent served with rice and I like to put the sauce over the buttered rice too! I also serve with Green Beans! It makes 4 servings.

   
   

   CHOCOLATE MERINGUE EXPLOSION CAKE

   This is a special occasion cake, serves 15-20 or try halving the recipe, I have done so quite successfully. This recipe is from a Company called Piece of Cake, in Melbourne. I obtained it from the November 1992 issue of Home Beautiful

   Meringue:
   2 cups egg whites (about 12 lge eggs)
   5 cups sugar
   pinch salt
   1 tablespoon cocoa

   Filling:
   1.5 litres thickened cream
   caster sugar
   1/2 cup cocoa
   1 cup hazelnuts, toasted, chopped
   1 cup chocolate buttons
   250g dark chocolate

   Meringue:Beat the egg whites, sugar and salt in an electric mixer at high speed until stiff. Gently fold in the cocoa.
   Line oven trays with baking paper and spread out the mixture to make three 25cm rounds, each 2-3cm high.
   Bake in a slow (90°C) oven overnight for 10-12 hours. Remove and cool.

   Filling:Beat the cream and sweeten to taste. Add the cocoa, hazelnuts and chocolate buttons. Set aside about a quarter of the mixture and use the rest to sandwich together two of the meringue rounds.
   Roughly chop the remaining meringue round into 2cm pieces.
   Use the remaining cream to generously coat the top and sides of the meringue sandwich. Gently arrange the meringue pieces in the cream.
   Dribble the top with melted dark chocolate.

   
   

   PIZZA PIN WHEELS

   This recipe courtesy of Sue Porter from Just For Mums. Yummy!

   1 sheet ready rolled puff pastry
   tablespoon grated parmesan cheese
   2 tablespoons bacon finely chopped
   1 tablespoon cream cheese spread
   2 tablespoons pizza sauce (can be tomato paste)
   1 egg for glazing

   Spread cream cheese over pastry then the pizza sause and bacon.
   Roll pastry loosely, cut into 1/2 inch slices. Glaze outer circle with egg, place on lined tray and cook 15 - 20 mins until puffed and golden. Oven at 210°C or 400°F.

   

   CRUSTY RUSSIAN MEATLOAF

   Thanks Bronny Kernaghan from E-Mums for this delicious sounding recipe if you are a meat eater. I am going to try it substituting the mincemeat with a vegetarian alternative

   PASTRY
   2 cups plain flour
   1 tspn salt
   125g pkt cream cheese
   3 oz butter (cut up)
   1 beaten egg

   Combine flour and salt, rub in cheese and butter pieces until mixture resembles coarse crumbs. Mix in egg to form a stiff dough. Wrap and chill for 30 minutes. I recommend a large egg. This pastry can be made in a food processor.

   MEATLOAF FILLING
   1 cup chopped onion
   3/4 cup finely chopped celery
   750g mince meat
   1 beaten egg
   1/4 cup chopped capsicum, or 1 small tin (drained)
   2 tbspns chopped parsley
   1 tbspn tomato paste
   1/2 tspn salt
   1/4 tspn pepper
   A little melted butter and crushed cornflakes to decorate.

   Saute onion, celery and fresh capsicum in 2 Tbspns butter until soft. Then add to all other meatloaf ingredients in a large bowl and mix together well. Shape into an oval shape loaf.

   Roll out pastry on a lightly floured surface, to an oval about 16 x 12 inch. Centre meat on pastry. Starting about 1 in from the meat mixture, make cuts to the edge of the pastry at 1½ inch intervals, in a spoke-like fashion.
   Fold strips up over the loaf, joining them at the centre top and pressing firmly against loaf. Pinch ends firmly to seal. Brush with melted butter and sprinkle with cornflakes (optional).
   Bake on ungreased tray 350/180 for 1 hour. Cool 10 mins before serving, Serve with Dill sauce. Great cold.

   DILL SAUCE
   1 Beef stock cube
   1/4 cup boiling water
   1 cup sour cream
   1 Tbsp bottled italian dressing
   1 Tsp dried dill
   salt and pepper to taste

   Dissolve stock in boiling water, cool slightly. Gradually stir in sour cream, dressing, dill and salt and pepper. Serve chilled or at room temperature.

   

   BANANA CHIFFON PIE

   Thanks Debbie from Western Australia, a member of Just For Mums, for this scrumptious sounding dessert!

   185g shortcrust pastry

   Filling
   1/2 tsp gelatine
   2 tbsp hot water
   2 large bananas mashed
   grated rind and juice of 1 lemon
   2 eggs separated
   1/2 cup caster sugar

   Preheat oven 220°C.
   Roll pastry and line 23cm pie plate, bake blind 10 min then reduce oven temperature to 190°C and bake a further 10 minutes.
   Filling: sprinkle gelatine over the 2 tablespoons of hot water to dissolve. Place the bananas in a blender and blend until mashed. Place in a heavy based saucepan. Add the lemon rind and juice stir in egg yolks and 3 tablespoons of the sugar and cook stirring constantly over a moderate heat until mixture thickens. Remove from the heat and add the dissolved gelatine. Cool the mixture just beginning to set.

   Whisk the egg whites until stiff. Gradually add the remaining sugar and beat until it is the texture of smooth meringue. Fold into the banana mixture, and spoon into the prepared pie case.
   Chill until reasdy to serve.
   Decorate with whipped cream if desired.

   

   MAUDES APPLE CAKE

   Thanks Ann McEntee from Just For Mums. Ann says this cake tastes great! It's very easy to make and always makes a big hit whenever she takes it out to any potlucks, etc. She makes it without nuts and it comes out very tasty, but you can experiment with adding nuts, raisins, coconut, etc., all of which add variety. You frost the cake right in the pan you baked it in!

   Ingredients:
   2 eggs
   1/2 cup (4oz) oil
   2 cups (16oz, approx.) sugar
   2 tsp baking soda
   1/2 tsp salt
   2 tsp ground cinnamon
   2 cups flour
   1 cup chopped walnuts (optional)
   4 cups peeled, chopped apples

   Directions:
   Preheat oven to 350°F (or whatever temperature you usually use for a cake Down Under!)
   Combine all ingredients. Mixture will be very stiff. Spray a 9 x 13 inch (23 x 33 cm) cake pan with cooking spray or grease lightly. Turn batter in to pan (the surface will be bumpy - that's okay, it gives the cake its homemade charm). Bake in 350 degree oven for 1 hour. Let cool.

   Frosting:
   1 stick butter(½ cup) or margarine, softened
   1 and 1/2 cups powdered sugar (icing sugar)
   2 tsp vanilla extract/essence
   8 oz package cream cheese, softened

   Frosting Directions:
   Whip all ingredients together and spread on cooled cake. Sprinkle nuts or coconut on top, if desired.

   

   RASPBERRY VACHERIN

   Thanks Denise (Babytiger) from Just For Mums, for this great sounding recipe. Denise says you can use other fruit in place of the raspberries!

   85g ground hazelnuts
   3/4 cup caster sugar
   4 egg whites
   1 cup cream
   425g raspberries (or any other fruit)

   Mix the hazelnuts with 1/4 cup of the caster sugar. Whisk the egg whites until soft peaks form, then gradually beat in the remaining sugar, a tablespoon at a time. Gently fold in the hazelnut mixture. Spread the meringue in two 20cm circles on baking trays lined with non-stick baking paper. Bake for 160°C for 1 1/4 hours. Remove from the trays when cool. Place a circle of meringue on a serving platter. Beat the cream until thick. Fold some raspberry syrup (made from some of the pulp) into the cream and spread over the meringue. Spoon the raspberries over the cream and top with the remaining meringue. If desired, decorate with extra cream and nuts and chocolate. Refrigerate until serving time. If assembled 1 hour or more before serving time, the meringue will cut more easily.
   (Note: you can also make individual vacherins as this will serve between 8-12).

   

   LENTIL BOLOGNAISE

   This is one of my favourites, I use it as a filling for burritos, or use it in a vegetarian lasagne, or as a sauce on pasta, yummy! I have adapted this recipe from a Vikki Leng recipe.

   2 tsp vegetable oil
   1 onion chopped
   2 cloves garlic, crushed
   1/2 bell pepper diced
   1/2 carrot, grated
   2 ripe tomatoes, chopped
   1 and 1/2 cups vegetable stock and 1/2 cup red wine OR
   2 cups vegetable stock
   1/2 tsp dried basil
   1/4 tsp dried oregano
   2 cups cooked brown lentils
   ground black pepper
   1 can (425g) chopped tomatoes or italian style tomatoes
   2 Tbsp chopped parsley
   2 Tbsp tomato paste

   Brush a frying pan with the oil and cook onion, garlic and pepper for 2-3 minutes. Add carrot and tomatoes and cook for a further 2 minutes. Stir in the tomato paste, vegetable stock/wine, basil, oregano, lentils and canned tomato pieces and bring this mixture to the boil. Simmer, covered for 15-20 minutes stirring frequently.

   

   PINEAPPLE-PASSIONFRUIT CHEESECAKE

   This is a most deliciously light tasting cheesecake, a hit whenever I make it.

   Base:
   125g (4oz) plain sweet biscuits
   60g (2oz) butter
   1 tsp cinnamon
   Filling:
   250g (8oz) packaged cream cheese
   125g (4oz) cottage cheese
   1/2 cup condensed milk
   910g (1lb 13oz) can crushed pineapple
   4 passionfruit (or use 4 Tbsp tinned passionfruit)
   1 Tbsp gelatine
   1 and 1/2 cups creams
   1 passionfruit, extra

   Method:
   Base: Melt butter, crush biscuits finely; combine butter, biscuits and cinnamon, mix well. Lightly grease 20cm (8in) springform pan. Press crumb crust over base only. Refrigerate while preparing filling.
   Filling: Drain pineapple, reserve 1 cup of syrup. Put reserved syrup into saucepan, sprinkle gelatine over, stir over low heat until gelatine is dissolved. Refrigerate until almost set. Beat cream cheese, sieved cottage cheese and condensed milk in bowl until very soft and creamy. Gradually add pineapple syrup mixture. Fold in pineapple and passionfruit pulp. Beat half the cream until soft peaks form, fold into cheese mixture. Pour on to prepared base, refrigerate until set. Decorate with remaining whipped cream, swirl extra passionfruit pulp into cream.
   Note: This mixture, set in an 18cm by 28cm (7in by 11in) lamington tin, also makes a delightful slice. For this size you will need 185g (6oz) biscuits and 90g (3oz) butter. Line tin with aluminium foil, bringing it over the sides, before pressing crumb crust on the base; this makes it easy to remove slice when set. Make remainder of recipe as for cheesecake.

   

   SHORTBREAD STICKS

   These are easy to make and are a lovely gift at Christmas.

   250g butter
   1/3 cup caster sugar
   1/4 cup rice flour
   2 1/4 cups Plain flour
   2 tsp grated lemon rind (optional)
   200g cooking chocolate, melted

   Method:
   Preheat oven to 170°C and line two baking trays with baking paper.
   Beat butter and sugar with an electric mixer until light and creamy, adding sugar gradually. Mix until completely dissolved.
   Sift flours together and fold into the butter mixture with the lemon rind until well combined.
   Turn mixture onto a lightly floured surface and press it together until the mixture forms a ball. Wrap in plastic wrap and refrigerate for 20 minutes.
   Roll the dough between 2 sheets of baking paper to a 6mm thickness. Cut into 1.5cm x 10cm sticks and place on baking trays. Bake for 20 minutes or until golden in colour.
   When cool, dip sticks in chocolate as desired (I just dip one end) Also, add a teaspoonful of copha to the chocolate, it makes it easier to dip in. Place sticks on baking tray and allow to set before serving.
   

   Makes approximately 25

   

   BELGIAN LEMON TEACAKE

   This is a delicious recipe, taken from Family Circle, February 1995. It was a prize winning recipe sent in by Joan Goldsworthy of Chelmer in Queensland.

   1 cup self raising flour
   1/2 cup caster sugar
   60g butter
   1 egg, lightly beaten

   Filling:
   1/4 cup lemon juice
   1/2 cup sugar
   1 egg, lightly beaten
   60g butter, chopped

   Preheat oven to 180°C. Brush a 17cm shallow, round tin with melted butter or oil and line the base of the tin with baking paper.
   Sift self raising flour into bowl, add sugar and stir well to combine. Add butter and rub in with finger tips until mixture resembles fine breadcrumbs. Make a well in the centre and stir in egg to form a soft dough (I do this in a food processor).
   Press two thirds of the dough into the prepared tin. Pour over hot filling. Crumble small pieces of the remaining pastry over the lemon filling. Bake for 30 minutes, cool in tin.
   To make filling: Place all ingredients in small pan. Stir constantly over a low heat until mixture boils and thickens.

   

   CURRIED TUNA BAKE

   This is a delicious alternative to Tuna Mornay, and low fat as well! Taken from Carnation Milk article from Super Food Ideas Magazine, Issue 2.

   1 tbsp oil
   1 onion, chopped
   1.5 tsp curry powder
   1.5 tbsp cornflour
   1 x 375mL can carnation light evaporated milk
   425g can tuna, drained, flaked
   340g can asparagus cuts, drained (or a tin of sweetcorn kernels for a change)
   2 tbsp light mayonaise
   salt (optional)
   2 cups fresh breadcrumbs
   1 tbsp chopped parsley
   2 tbsp butter or margarine, melted

   Method:
   Heat oil in pan, add onion. Cook for 1 minute. Add curry powder. Cook for a further minute.
   Add combined cornflour and carnation light evaporated milk. Bring to boil, stirring. Simmer for 1 minute.
   Remove from heat. Stir in tuna, asparagus, mayonnaise and salt.
   Spoon tuna mixture into ovenproof dish. Top with combined remaining ingredients. Bake in a hot oven (200°) for 10 to 15 minutes until golden.

   

   CHOCOLATE HAZELNUT MUFFINS

   Do you like nutella? If you like nutella you'll love these muffins. Taken from Australian Womens Weekly Cookbook - Muffins, Scones & Breads.

   2.5 cups (375g) self raising flour
   1/2 tsp bicarbonate of soda
   1/4 cup (25g) cocoa powder
   1/2 cup (100g) firmly packed brown sugar
   125g butter, melted
   2 eggs, lightly beaten
   1 cup (250mL) buttermilk (or use normal milk if unavailable)
   1 cup (250mL) nutella

   Grease 12 hole (1/3 cup/80mL capacity) muffin pan.
   Sift dry ingredients into large bowl, stir in butter, eggs and buttermilk.
   Spoon one third of the mixture into prepared pan, top with 1 tbsp of nutella.
   Top with remaining muffin mixture. Bake in moderately hot oven over 20 minutes.
   

   Makes 12

   

   SCALLOPED POTATOES

   This delicious potato recipe comes from a book called: The Cook's Garden, by Mary Browne, Helen Leach and Nancy Tichborne.

   800g old potatoes
   2 small onions
   2 Tbsp flour
   2 Tbsp butter
   1 tsp salt
   freshly-ground black pepper
   300mL milk

   Peel the potatoes and onions and slice thinly. Grease a deep covered ovenproof dish. A large dish is required as boiling over can be a problem. Place one-third of the potatoes in a layer at the bottom. Cover with half the onions, 1 Tbsp of flour, 1/2 tsp of salt, a little pepper and 1 Tbsp butter cut into small pieces. Add another layer of potatoes, keeping enough slices for the top. Cover with the remaining onions, flour, salt, pepper and butter. Place the remaining potato slices neatly over the top. Pour in the milk. Cover the dish and bake at 200C for about 50 minutes until the potato slices are tender and the milk is absorbed. Remove the lid and bake a little longer to brown the top.

   

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