Pavlova/Meringue

 

4 egg whites

1 cup castor sugar

300ml cream, whipped

Fruit, e.g. strawberries, kiwifruit, bananas, mango, passion-fruit

In a clean, dry bowl, beat egg whites on high speed, until soft peaks form (about 1min). Gradually add sugar, one tablespoon at a time, beating until sugar dissolves and foam is stiff, thick and glossy (about 10mins). Spoon mixture onto lined tray to form a 20cm round. Bake in 120C for 1-1.5hrs or until it feels dry and crisp. Turn oven off and leave to cool in oven with door ajar (about 1hr). Top with whipped cream and fruit.

via Women's Weekly Basic Cookbook

Beetroot & Feta Quiche With Sweet Potato Crust

400g sweet potato, peeled, cut into 2mm-thick rounds 

olive oil cooking spray 

120g baby rocket leaves 

7 eggs 

1 1/4 cups lite milk 

125g whole cooked beetroot, drained, cut into thick wedges 

1 red onion, cut into thin wedges 

80g Greek-style feta, crumbled

Preheat oven to 180°C. Grease round pie dish. Layer potato, slightly overlapping, over base and side of dish. Lightly spray potato with oil. Bake for 10 mins or until potato has softened. Scatter half the rocket over base. Whisk eggs and milk together in a medium bowl. Season with pepper. Pour egg mixture over rocket. Arrange beetroot and onion over top. Bake for 35 mins or until egg mixture has set. Cool for 20 mins. Top with feta and remaining rocket, season with pepper and serve.

Via Woolies

Impossible Quiche

1 small red onion, thinly sliced 

1 bunch chives, finely chopped

1/2 bunch continental parsley, chopped

1 cup shredded tasty cheese

100g ham, chopped

1/3 cup SR flour 

4 eggs, lightly beaten 

3/4 cup milk 

3/4 cup thickened cream

Preheat oven to 180°C/160°C fan-forced. Grease a 23cm (3.5cm deep) round pie tin. Combine onion, herbs, cheese, ham and flour in a large bowl. Add egg, milk and cream. Season with pepper. Stir until well combined. Pour into pie tin. Bake for 40mins or until golden and set. Cool for 30mins. Serve with rocket salad.

Via Woolies

 

Salted caramel nut bars

230g butter, room temperature

3/4 cup packed light brown sugar

1/2 tsp salt

3 cups flour 

 

For the Filling

115g butter

1/2 cup packed light brown sugar

1/4 cup plus

2 Tbs honey

2 Tbs sugar

2 Tbs heavy cream

1/4 tsp salt 

2 cups peanuts (or mix of any nuts)

vanilla extract

Beat butter and brown sugar until light and fluffy, about 2 mins. Mix in salt. Add flour, 1 cup at a time, mixing until fully incorporated after each addition and dough comes together in large clumps. Press dough into a lined slice tin, pierce the dough with a fork and chill until firm, about 20 mins. Bake in 190C oven until golden brown, 20 mins. Cool completely. 

Reduce oven to 160C. Place filling ingredients (without nuts) in a saucepan over high heat. Bring to a boil, stirring constantly until mixture coats the back of a spoon, about 1min. Stir in nuts. Pour filling into the cooled crust. Bake until filling bubbles, 15-20 mins. Cool completely. Remove from pan and cut into squares. 

Bars can be stored in an airtight container at room temperature up to 1 week. 

Don't skimp on salt. Can add rock salt to top.

via 

Moch Fish

 

4 potatoes (peeled, grated)

1 onion (grated) 

2 Tbs plain flour 

2 eggs 

salt and pepper 

vegetable oil (for frying) 

 

Squeeze any excess liquid from the grated potatoes and place in a bowl with the onion, flour and egg. Mix together well and season with salt and pepper. Heat enough oil in the base of a frying pan to shallow fry. Form the mixture into patties and fry until golden brown on both sides. Serve with salt and tomato sauce or choice of condiments.

Cottage Pie

1 Tbs oil

1 onion, roughly chopped

1 Tbs curry powder 

1kg beef mince

3 cups fresh/frozen vegetables, diced

1/4 cup Worcestershire sauce

1/4 cup soy sauce

2 cups beef stock

2 Tbs corn flour

4 large potatoes, peeled and chopped

Butter

Milk

100g grated cheese (optional)

Heat oil in a large saucepan, add onion and curry powder and cook until onion softens. Add mince, stir until brown. Add vegetables, cook 10mins on medium heat. Add sauces and stock, cook for another 10mins. Mix corn flour with a little cold water, then stir the paste into the beef mix. Spoon mix into a baking tray. Meanwhile boil potatoes for 15mins, and mash. Add enough butter and milk to achieve a spoonable consistency. Spread evenly over the beef mix. Sprinkle cheese over top. Bake in oven 180C for 30mins, until the top is golden brown.

Via Kinglake Cookbook (edited)

Savoury Muffins

 

1 medium Zucchini, grated
1 medium Carrot, grated 

1/4 cup Frozen Peas

1/4 cup Frozen Corn

1 cup Cheddar Cheese, grated 

1/2 cup Milk

1/4 cup Plain Greek Yoghurt 

1/4 cup Olive Oil 

2 Eggs 

2 cups Plain Flour 

3 tsp Baking Powder 

Preheat oven to 180C. Squeeze all the juice from zucchini and carrot. Combine with peas, corn, cheese, milk, yogurt, olive oil and egg. Fold combined flour and baking powder into wet ingredients, until just combined. Spoon the mixture, equally, between a greased 12 hole muffin tray sections. top with more grated cheese (optional). Bake for 20-25 mins.

 

Use any vege combination. Capsicum goes really well. Add mixed herbs.

 

via 

Baked Feta Pasta

600g cherry or grape tomatoes

1 onion, quartered 

3 cloves garlic, smashed

Chilli

1/2 cup olive oil

250g Greek feta 

3 sprigs thyme 

250g pasta 

lemon juice

60g baby spinach

Preheat oven to 200°C. Place feta in the centre of a large ovenproof pan or medium baking dish. Surround feta with tomatoes, onion and garlic. Season with salt, pepper and chilli and drizzle with olive oil. Scatter thyme over tomatoes. Bake for 40-45 mins, until tomatoes are bursting and feta is golden on top. Meanwhile, in a large pot of salted boiling water, cook pasta according to package instructions. Reserve ½ cup pasta water before draining. To pan with tomatoes and feta, add cooked pasta, reserved pasta water, lemon juice and baby spinach. Stir until completely combined. 

Serves 4

Don't overdo feta. Can add roasted zucchini and/or mushrooms.

Try cut up pumpkin instead of tomatoes and mash together.

via

Tiramisu Cheesecake Brownies

Coffee Dipping Mixture
1 cup strongly brewed coffee or espresso 
¼ cup dark rum 

Brownies 

115g melted butter (cooled) 

1 Tbs coffee dipping mixture

2 large eggs

1 cup sugar 

⅓ cup cocoa 

½ cup flour 

¼ tsp baking powder 

¼ tsp salt 

Cheesecake 

225g mascarpone cheese (room temperature)

225g cream cheese (room temperature)

½ cup sugar 

2 large eggs 

2 Tablespoons coffee dipping mixture 

Assembly 

8 Di Leo I Savoiardi lady finger biscuits 

¼ cup mini choc chips

Preheat oven to 160° and line an 20×20cm square baking pan with parchment paper and grease generously with butter or baking spray. In a shallow dish, combine coffee and rum together and set aside. 

In a medium sized bowl, combine melted butter, 1 Tbs of the coffee dipping mixture and eggs. Add sugar, cocoa, flour, baking powder and salt. Whisk until all of the ingredients are just combined. Pour brownie batter into prepared baking dish and set aside. 

In another medium sized bowl, combine mascarpone cheese and cream cheese. Beat cheeses on high for 2 mins until well combined. Add in sugar, eggs and 2Tbs of the coffee dipping mixture and beat until thoroughly mixed together. Set aside. 

Briefly dip each lady finger into the coffee dipping mixture and place in a single layer on top of the brownie batter. Break lady fingers in half if needed to fit evenly into the pan. Pour finished cheesecake batter on top of the dipped lady finger cookies and smooth with a spatula. Sprinkle the top with the mini chocolate chips. Bake in pre-heated oven for 45 mins or until cheesecake is cooked through and the top is lightly browned. The cheesecake should be cooked through when it is no longer shiny on top and it has a light brown color to it. Once cooled refrigerate for a minimum of 4 hours or overnight for best results.

Could try without the lady finger layer or add more (2 layers of biscuits)/place on their sides.

via Saporito Kitchen

Vietnamese Chicken Salad

1 whole BBQ chicken, peeled into strips

1 cup celery, thinly sliced

2 medium carrots, julienned

1 cup cabbage, finely shredded

1 small onion,  sliced

3 Tbs coriander leaves

3 Tbs mint

Dressing

3 Tbs sugar

2 Tbs water

1 Tbs fish sauce

1 tsp garlic, crushed

2 Tbs white vinegar

1 red chilli, finely chopped

Topping

2 Tbs peanut oil

1 1/2 tsp garlic, chopped

1/3 cup unsalted roasted peanuts, crushed

1 Tbs brown sugar (or caster sugar)

Combine the chicken, celery, carrot, cabbage, onion, coriander and mint in a large bowl. To make dressing place all ingredients in a jar and shake until sugar has dissolved and ingredients are well combined. To make topping heat oil in a wok, add garlic and cook over moderate heat, stirring, until golden brown. Stir in the peanuts and sugar. Pour the dressing over the chicken mixture and toss to combine. Sprinkle over topping just before serving.

Serves 4

Great summer lunch! or impressive share salad!

 

via The Essential Asian Cookbook

Chicken Meatballs

500g chicken mince 
½ cup breadcrumbs (or rolled oats)
¼ cup parmesan 
½ cup broccoli (and/or carrot)
1 egg 
2 Tbsp olive oil 
½ tsp garlic powder 

Preheat the oven to 200 °C. Finely grate a broccoli stalk or carrot. Put all the ingredients in a bowl. Dampen/wet your hands with and mix well. Roll tablespoons of mixture into balls (about 28 balls) and place on lined baking tray. Bake in the hot oven for approximately 20mins or until cooked.

Good for Baby led weaning. Easy to freeze.

via

Christmas Egg Salad

12 boiled eggs, quarted

1 1/3 cup mayonnaise

6 Tbs cream

Curry to taste

Salt and pepper

Chives

 

Mix cream, mayo and curry together. Season to taste. Fold in eggs carefully. Garnish with chives.