Chicken Spinach Pillow

2 sheets puff pastry, thawed
1 Tbs oil
500g chicken mince
250g frozen spinach, thawed and drained well
300g ricotta cheese, crumbled
3 shallots, finely chopped
1 Tbs chopped dill, parsley or mint
salt and pepper
1 Tbs milk for glazing

Heat oil in frying pan. Stir-fry chicken until white. Remove from heat. Mix chicken, spinach, cheese, shallots, dil and seasoning. Place 1 pastry sheet onto a lightly greased tray. Pile filling onto pastry, leaving 2cm border around the edges. Brush border lightly with water, top with remaining pastry and press edges gently. Glaze with milk, make diagonal cuts in top and bake in a pre-heated oven at 220C for 20mins or until golden.

Coconut Jam Slice

1 cup (150g) plain flour 
1/4 cup (60g) caster sugar 
125g butter, melted 
1 1/4 cups (405g) strawberry jam (or replace with your own favourite jam)
2 cups (170g) desiccated coconut 
1/4 cup (60g) caster sugar 
2 eggs, whisked

Preheat oven to 180°C. Line a 16cm x 26cm slab pan with non-stick baking paper, allowing the paper to hang over the sides. Combine the flour and sugar in a bowl. Add the butter and mix until well combined. Press the mixture firmly over the base of the pan. Bake for 15 minutes or until golden. Set aside for 10 minutes to cool slightly. Spread the jam evenly over the base. To make the topping, combine the coconut, sugar and eggs. Spoon the coconut mixture over the jam, pressing down slightly. Bake for 20 minutes or until golden. Set aside in the pan for 15 minutes before transferring to a wire rack to cool completely. Cut into squares to serve.

Basil Pesto

45g (1/4 cup) toasted pine nuts
1 1/2 cups fresh basil
2 cloves garlic
60g (3/4 cup) shredded parmesan
5 Tbs olive oil

Place the pine nuts, basil, garlic and parmesan in a food processor and process until finely chopped. Gradually add the oil while processing until combined.

Chocolate Carrot Slice

Best carrot cake from the best cookbook! Yum! Always popular!

Banana Bread

1 3/4 cups plain flour
1/2 tsp ground cinnamon
1 tsp baking powder
1/4 tsp bicarbonate of soda
2/3 firmly packed cup dark brown sugar
100g chopped walnuts
3 large over-ripe bananas
2 large eggs, lightly whisked
1 tsp vanilla extract
100g unsalted butter, melted, cooled

Preheat the oven to 175°C. Lightly grease an 11cm x 22cm loaf pan and line base and 2 long sides with a sheet of baking paper, leaving 2cm overhanging. Sift flour, cinnamon, baking powder, soda and 1/2 teaspoon salt into a bowl with the brown sugar, then add the nuts. In a separate bowl, mash the bananas with a fork or potato masher, then stir in the eggs, vanilla extract and cooled melted butter. Using a rubber spatula or wooden spoon, fold the wet ingredients into the dry ingredients until they're just combined - don't overmix. Scrape cake batter into prepared pan. Place in the oven and bake for 1 hour or until golden brown and a skewer inserted in the centre comes out clean. Cool the loaf in pan 10 minutes, then turn out onto a wire rack to cool. Cut into 8-10 slices.

Seedy Spiced Protein Bites

20 dates, pitted 
3/4 cup shredded coconut 
150g toasted sesame seeds 
4 tsp cinnamon 
2 tsp ginger
60g butter
1 Tbs honey 
1 tsp salt 

Toss everything into a food processor and process. Put in refrigerator to half set before rolling into bite size balls. Keep refrigerated in air tight container.

Almond Meal Banana Muffins

2 eggs
2-3 ripe bananas
3 Tbsp honey
3 Tbsp milk
1 tsp vanilla
1 tsp baking powder
1 cup almond meal
1/2 cup flour
banana chips

Preheat oven to 180 C. In a large bowl mash bananas. Add eggs, honey, baking powder, vanilla, milk and stir. Add almond meal and flour and stir once more. Spoon into greased muffin tins and top with banana chips. Bake for 25-30 minutes or until a tooth pick or knife inserted into the center comes out clean and they become somewhat firm to the touch with a little give.

Apple Crumble

 6 cooking Apples

½ cup water

4tsp sugar

Topping

3/4 cup flour

1/2 cup brown sugar

2 Tbs coconut

4 Tbs marg

1 tsb cinnamon

2 Tbs rolled oats

Peel, core and slice apples. Add apples, water and sugar to a saucepan and cook gently with lid on. Spoon into casserole dish. To make topping combine all ingredients and mix well. Sprinkle over apples and bake in moderate oven 180C for 30mins or until brown. Serve hot with ice-cream or custard.