Sunrise

2 limes
1/2 cup castor sugar
ice cubes
600ml good quality ice cold juice - eg: orange & mango, or tropical
100mls raspberry cordial syrup or grenadine
Fresh pineapple or lime to serve


Slice pineapple or lime into wedges. Set aside


Place the sugar and lime juice in to separate bowls.


Dunk the rim of a glass into the lime juice then quickly into the sugar, to form a sugar crusted rim.


Carefully place ice cubes into the glasses


Pour the fruit juice and dash of the remaining lime juice over the ice cubes. Slowly pour in the raspberry syrup (it will sink to the bottom). Do not stir.


Garnish with the fresh lime or pineapple. Serve immediately.


VARIATION:  divide 100ml (4 x 1/2 nip) of Tequila over the ice cubes, then continue as per recipe.

Berry Smoothie

1 1/2 cups mixed berries
300ml low fat yoghurt
2 bananas
1-2 tsp cinnamon
2 ice cubes


using an electric blender, add all ingredients and blend until smooth. Serve immediately. For extra flavour, add apple or pineapple juice.


Honey may be a substitute for the cinnamon

Turkish Delight Mocktail

200g turkish delight, chopped
1 cup reduced fat milk
8 scoops vanilla ice cream
chocolate flakes, to serve


Place turkish delight and 1/2 cup milk in a saucepan over low heat. Cook, stirring for 10-15 mins or until smooth. Remove from heat. Add remaining milk. Refrigerate until chilled.


Blend milk mixture and ice cream together until smooth. Top with chocolate flakes. Serve.

Pink Iced Summer

3 cups chilled lemonade
1 1/2 cups grenadine
1/2 cup orange juice
1/2 cup pineapple juice
crushed ice, pineapple wedges to serve


Place lemonade, grenadine, orange juice and pineapple juice in a large jug. Stir to combine. Place ice in glasses. Top with lemonade mixture. Serve with pineapple wedges.

Tropical Fruit Shake

1/2 pineapple, peeled and chopped
1 mango, peeled and chopped
1 cup chilled mango nectar
1 cup ice cubes
8 fresh mint leaves
2 large passionfruit, halved


Blend pineapple, mango, mango nectar, ice and mint together until smooth. Add passionfruit pulp. Blend until just combined. Serve.

Lemon Lime Slush

2 tblsp finely grated lemon rind
2 tblsp caster sugar
3/4 cup boiling water
3/4 cup lemon juice
2 1/2 cup ice cubes
6 scoops lemon lime sorbet


Place lemon rind in a large heatproof jug. Add sugar and boiling water. Stir until sugar has dissolved. Stir in lemon juice. Refrigerate until chilled. Strain mixture into blender. Add ice and sorbet. Blend until combined. Serve.

Chickpea fritters with Tzatziki

WW 4.5pt

serves 4

prep: 15mins

cooking: 10 mins

1 x 40g can chickpeas, rinsed and drained
2 eggs, lightly beaten
1/2 cup skim milk
3/4 cup self raising flour
1 tsp ground cumin
1 cup frozen corn kernels
4 green shallots, trimmed, thinly sliced
2 garlic cloves, crushed
2 tbs fresh flat leaf parsley
1 x 125g tub low fat tzatziki


Pulse chickpeas in a food processor until coarsely chopped. Add eggs and pulse, continuing to add milk, flour and cumin while pulsing. 
Fold in corn, shallots, garlic and parsley.
Lightly spray a large non-stick fry pan with oil and heat over medium-high heat. Using 1/4 cup mixture for each fritter, form 4 fritters in the pan. Cook for 2-3 mins  each side or until golden, risen and cooked through. 
Transfer to a plate and cover to keep warm. Repeat with remaining mix to make 12 fritters.


Serve warm or cold with salad and tzatziki

Chicken Satay Skewers

450g chicken tenderloins, halved
1/4 cup teriyaki marinade 
2 tbs crunchy peanut butter
1 tsp soy sauce
1 tbs sweet chilli sauce
2 tbs light coconut milk
2 tsp ginger, freshly grated
1/3 cup coriander leaves
2 cups steamed white rice


1. Combine chicken and teriyaki marinade in medium bowl. Cover and refrigerate for 30 minutes. Thread chicken onto 8 wooden skewers.


2. Combine peanut butter, sauces, coconut milk, ginger and 1 tbs water in a small saucepan. Stirring over low heat for 2-3 minutes or until heated through.


3. Preheat BBQ or chargrill pan over medium high heat. Cook skewers for 4-5 minutes each side or until chicken is cooked through. 


4. Serve skewers on rice, drizzled with sauce and sprinkled with coriander.


NOTE: Soak skewers in cold water for 30 mins before using. This prevents the skewers from burning durning cooking.

Pear Crumble Cupcakes

120g butter - or spread, or whatever it is you use ;)
3/4 cup caster sugar
1 tsp vanilla essence
2 eggs
1 2/3 Self Raising flour
1/2 cup buttermilk
400 can halved pears, drained and chopped
1/2 cups Weight Watchers Berry Flakes Breakfast Cereal.


1. Preheat oven to 18o C or 160C fan forced. Line a 12 hole (1/2 cup) capacity muffin tin with paper cases.


2. Using an electric mixer, beat 100g of the spread, 2/3 cup of the sugar and the essence in a large bowl for 5 mins or until light and creamy. Add the eggs, one at a time, beating well after each addition.


3. Fold in 1 1/2 cups of the flour and butter milk into the egg mixture, 2 tbs at a time, alternating between the flour and buttermilk. Continue until all the flour and buttermilk has been added. Gently fold through the pears until just combined.


4. To make the crumble topping, combine the berry flakes with remaining spread, sugar and flour in a medium bowl.


5. Spoon cupcake mixture into the prepared muffin cases and sprinkle with crumble topping, lightly pressing crumble into cupcakes. Bake for 30 mins or until a skewer inserted into the centre comes out clean.


6. Stand in tin for 5 mins before removing to a wire rack to cool completely.

Pepper steak with roasted vegetables

250g pumpkin, peeled, cut into 3cm pieces

450g baby new potatoes, halved

1 medium red onion, cut into thin wedges

2 small carrots, cut into 3cm pieces

1 medium red capsicum, cut into 3cm pieces

4 x 125g beef fillet steaks

1/2 tsp cracked pepper

1/2 cup (120g) Sour Cream

2 tbs bottled green peppercorns, drained, slightly crushed

1 tsp corn flour

2 tbs finely chopped fresh chives

1/ preheat oven to 180C (fan forced). Place pumpkin, potatoes, onion, carrot and capsicum in a large baking dish. Spray with oil and toss to coat. Roast for 35-40 minutes or until golden and tender.

2. Meanwhile, spray a large non-stick frying pan with oil and heat over medium-high heat. Sprinkle beef with cracked pepper. Cook for 3-4 minutes each side or until cooked to your liking. Transfer to a plate. Cover to keep warm. Rest beef for 5 minutes before slicing thickly.

3. Add sour cream and green peppercorns to pan. Stir until sauce is hot. Blend corn flour with 2 tsp water in a small bowl to make a smooth paste. Stir corn flour mixture  into sauce. Cook, stirring, until sauce boils and thickens. Stir in chives.

4. Arrange steak on a serving plate and drizzle with pepper sauce. Serve with roasted vegetables. 

Mushroom Lasagna

1 packet fresh lasagna sheets or instant lasagna sheets
500 g mince
1 large onion
1 small tin mushrooms
1 tin tomatoes
1 tsp dried mixed herbs
1 tbsp butter
1 cup water
pinch salt and pepper


SAUCE
2 tbsp butter
1/3 cup plain flour
2 cups milk


Cook chopped onion in melted butter. Add mince and stir til mince is browning. Add tomatoes, mushrooms, water, herbs and salt and pepper and cook for about 1 hour.


Melt butter, add flour and stir to a paste. Add milk, cook and stir til the sauce thickens. Add salt and pepper to taste.


Grease large oven dish and put a think layer of hot mince. Cover with lasagna sheets. Put the rest of the mince and cover again with more lasagna sheets. Pout over the sauce and sprinkle liberally with grated cheese. Brown in a fairly hot oven - 200C for approximately 30 minutes.

Caramel-filled Chocolate Cakes

Melted butter, for greasing
plain flour, for dusting
200g dark cooking chocolate, chopped
200g butter, chopped
4 eggs, separated
200g sugar
1 cup SR flour
12 soft caramel lollies


1. Preheat the oven to 200C. Brush 12 standard muffin tins with butter and dust with flour.


2. Put chocolate and butter into a medium heavy-based pan and stir over low heat until chocolate and butter are melted and smooth. Remove from heat. Stand until lukewarm.


3. Beat eggwhites until soft peaks form. Beat egg yolks with sugar until pale and creamy. Carefully stir into chocolate mixture. Fold in eggwhite. Sift over flour and fold in carefully.


4. Divide half the mixture between muffin holes, add a caramel to each and cover with remaining mixture. Bake for 25-30 minutes. Remove from oven and stand on a wire rack to cool.

Quiche #1

4 eggs
2 tsp butter, melted
2/3 cup  milk
4 tbsp SR flour
3 slices lean ham, diced
1 onion, diced
1 cup cheese, grated
1 medium tomato, sliced
1 tin corn


Combine egg, butter, flour and milk. Mix well in an oven proof dish.


Add ham, onion, 1/2 cheese and corn. 


Top with tomato and 1/2 cheese. Bake for 30 mins at 180C (fan forced) or until set.






I add other items to this too. I also add grated carrot and mushrooms, amongst others.

Curried Chickpea Patties

WW 4pt

serves 4

1 x 300g chicpeas, risnsed and drained

2 cups (460g) leftover mashed potato

100g green beans, thinly sliced

1 tbs curry powder

1 egg, lightly beaten

1/2 cup (12g) finely chopped coriander

1 tbs canola oil

80g baby spinach leaves

250g grape tomatoes

2/3 cup (190g) reduced fat Greek-style yoghurt

Pulse chickpeas in a food processor until roughly chopped. Transfer to a large bowl. Add mashed potato, beans, curry powder, egg and coriander. Season with freshly ground black pepper. Stir until well combined.

Using 1/4 cup of mixture at a time, shape mixture into 12 patties. Heat oil in large non-stick frying pan over medium heat.  Cook patties for 3-4 minutes on each side, or until golden. Serve with spinach leaves, grape tomatoes and a dollop of reduced fat yoghurt.

Lentil Burgers

WW 5.5pt

serves 4

350g sweet potato (kumara), peeled and chopped

1 x 400g can brown lentils, rinsed and drained

50g 99% fat free semi-dried tomatoes, finely chopped

3 green shallots, thinly sliced diagonally

1 egg, lightly beaten

1/3 cup breadcrumbs

2 tsp olive oil

1 medium brown onion, halved, thinly sliced

1 tbs balsamic vinegar

1 tsp brown sugar

4 large round wholemeal bread rolls, halved horizontally

60g baby rocket leaves

1 large tomato, sliced

preheat oven to 200C or 180C fan forced. Line a baking tray with baking paper. Steam the sweet potato for 10 mins or until tender. Mash, then cool slightly. Place sweet potato, lentils, tomato, shallots, egg and breadcrumbs in a large bowl. Season with salt and  freshly ground black pepper and stir well until combined.

Divide mixture into 4 equal portions, shape each portion into a 9cm round patty about 1.5cm thick. Place patties onto prepared tray and spray with oil. Bake for 20 minutes, turning once, or until lightly browned.

Meanwhile, heat oil in a medium non-stick frying pan over low heat. Add onion and cook for 10 mins or until softened. Add vinegar and sugar, cook for a further 2 minutes. Season with salt and freshly ground black pepper. 

Toast the cut side only of th bread rolls until lightly browned. Place roll bases onto serving plates and layer with patties, rocket, tomato and caramelised onion. Top with remaining toasted bread roll halves.

TIP! 

You can substitute sweet potato with any type of regular potato  when making patties.

Ginger Nuts

2 cups Self Raising flour
1 cup caster sugar
1 tsp ground cinnamon
2 tsp ground ginger
125g butter
1 egg
1tbsp golden syrup


Sift together flour, sugar, cinnamon and ginger into a bowl.


Rub in softened butter with fingers until it resembles bread crumbs.


Melt syrup and mix together with the egg.


Add to mixture and work with hands into a firm dough.


Roll into balls, about 1 inch (2.5cm) round and place about 2 inches apart (5cm) on a greased tray and place into a 160C conventional oven for about 15-20 minutes, or until golden brown.

Home Made Muesli Bars

125g margarine
1/3 cup firmly packed brown sugar
2 tbsp honey
1 1/2 cup rolled oats
1/2 cup self raising flour
1/2 cup sweetened, dried cranberries
1/2 cup coarsley chopped pitted dried dates
1/2 cup sultanas
 1/4 cup pepitas (pumpkin seeds)
2 tbsp sesame seeds




Preheat oven to 180C  (160C fan forced). Grease a 28 x 18cm (base measurements) slice pan and line the base and two long sides with one piece of baking paper.


Stir in margarine, sugar and hone in a medium saucepan over medium heat until sugar is dissolved. Stir in remaining ingredients.


Press the mixture  into the pan and smooth the surface. Bake for about 35 minutes or until golden. Cool in the pan. Cut into bars.


Not suitable to freeze. Will keep in an airtight container for up to 1 week.

Apricot Snack

2/3 cup chopped dried apricots
1/3 cup sultanas
1/4 cup water
1/4 cup honey
1 tsp finely grated lemon rind
2 teaspoons lemon juice
1/4 cup slivered almonds, toasted
1/2 cup skim milk powder
2 tbsp desiccated coconut
extra 1/4 cup desiccated coconut

Combine apricots, sultanas, water, honey, rind and lemon juice in a small pan. Simmer uncovered, for about 10 minutes, or until most of the liquid is absorbed.

Stir in almonds, skim milk powder and coconut; mix well.

Divide mixture in half. Roll halves into 2 x 12cm long log shapes. Roll in extra coconut. Wrap in plastic wrap, place  on an oven tray. Refrigerate overnight, or until firm.

Cut into slices to serve.

Roast Chicken and vegetables

WW 7pt

serves 4

1 tbs olive oil

4 x 2o0g skinless chicken marylands

400g baby potatoes, halved

250g pumpkin, peeled, cut into 3 cm pieces

2 small zucchini, cut into 3cm lengths

250g cherry tomatoes

1 tbs fresh rosemary

Preheat oven to 200C. Spray a large baking dish with oil.

Heat 2 teaspoons oil in a large non-sick frying pan. Cook the chicken over high heat for 3-4 minutes or until browned all over. Arrange the chicken and potatoes in the prepared dish. Bake for 30 minutes.

Add the pumpkin, zucchini, tomatoes and rosemary to the dish. Drizzle with remaining oil. Seas with salt and freshly ground pepper. Bake for a further 3o minutes or until the chicken is cooked through and the vegetable are tender. Serve.

Double Chocolate Muffins

WW 2.5

makes 18

1 2/3 cups Self Raising flour

1/2 tsp bicarbonate soda

1/4 cup cocoa powder

3/4 cup caster sugar

1/2 cup dark choc bits

1/4 cup vegetable oil

1 egg

2 x 200g tubs Nestle Diet Vanilla Yogurt

Preheat oven to 200C . Line a 18 x 1/3 cup (80 ml) capacity muffin holes with paper cases.

Sift the flour, soda and cocoa into a large bowl. Stir in the sugar and choc bits and make a well in the centre. In a separate bowl, whisk the oil, egg and yoghurt until combined. Stir into the dry ingredients until just combined (don't over mix).

Spoon mixture into paper cases. Bake for 15-20 minutes or until cooked when tested with a skewer. Stand muffins in pan for 5 minutes before turning out onto a wire rack to cool completely.

Spinach & Tuna Rice Cake

WW 3pt

serves 6

2 medium red capsicum, finely chopped
2 garlic cloves, crushed
200g baby spinach
2 cups cooked rice
425g can tuna in springwater, drained and flaked
4 green shallots, finely chopped
1 tbs fresh dill
2 eggs, lightly beaten
2 egg whites, lightly beaten
1 tsp lemon rind, grated
rocket leaves to garnish


Preheat to 180C. Grease a 22cm round ovenproof dish or cake tin and line the base with baking paper.


Heat a large oil-sprayed non-stick frypan over medium heat. Add the capsicum and cook, stirring,  for 5 minutes or until softened. Add the garlic and spinach, cook until the spinach wilts. Cool.


Combine the spinach mixture, rice, tuna, shallots, eggs, egg whites, dill and rind in a large bowl Season and mix well.


Spoon mixture into the prepared dish and press down firmly. Bake for 25 minutes, or until firm. Garnish with rocket and serve cut into wedges.

Garlic steak with creamy mash

WW 6pt

serves 4

2 cups Jap pumpkin, chopped
1/3 cup balsamic vinegar
1/3 cup worcestershire sauce
2 garlic cloves, crushed
4 x 150 sirloin or scotch fillet steaks
4 large potato, peeled and diced
1 cup skim milk
2 tbs wholegrain mustard
2 cups steamed beans, to serve


Preheat oven to 200C (180C fan forced). Place pumpkin on an oven tray, lined with baking paper. Bake for 20 minutes.


Meanwhile, combine the balsamic, worcestershire sauce and garlic in a shallow non-metallic dish. Add the steak and turn to coat. Stand for 10 minutes


Cook the potato in a large pan of boiling water for 10-12 minutes or until tender. Drain and return to pan. Add the milk and mustard and mash until smooth, seasoning to taste with salt and freshly ground pepper.


Meanwhile, preheat and oil-sprayed chargrill pan or small frying pan over high heat. Remove the steak from the marinade and cook for 3 minutes each side (for medium) or until cooked to your liking. Remove from pan and cover with foil and stand for 5 minutes. 


Spoon  mash onto a serving plate, top with the steak and serve with steamed beans and roasted pumpkin.

Quick and easy!

Can't decide what's for lunch? Need something quick and easy?


Cook some finely diced red onion, red capsicum, cherry tomatoes and baby spinach in a fry pan with a 3 second spray of olive oil spray.


Put it all on a slice of multigrain toast and melt 25g of light cheddar cheese on top and finish it all off with 1 tbs of lite tzatziki.


WW 2.5 pt

Prosciutto and Vegetable Pizzas

WW 5pt 

serves 4

1 reduced fat puff pastry sheet, just thawed

1 tbs olive oil

1 small brown onion, thinly sliced

2 garlic cloves, crushed

150g button mushrooms, quartered

1 small red capsicum, coarsely chopped

250g cherry tomatoes, halved

4 thin slices prosciutto, chopped

100g reduced-fat feta cheese, crumbled

1/3 cup fresh basil leaves

Preheat oven to 200C. Line baking tray with baking paper. Cut pastry sheet into 4 squares. Place on tray. Bake for 5 minutes.

Heat oil in a large non-stick frying pan over medium -high heat. Cook onion, garlic and mushrooms, stirring for 3-4 minutes or until just tender. Add capsicum and cook 1 minute. Stir in tomatoes. Cool for 5 minutes.

Spoon vegetable mixture onto pastry squares, leaving a 1cm border. Sprinkle with prosciutto and feta. Bake for 12-15 minutes or until pastry is puffed and golden. Serve sprinkled with basil leaves.

Moroccan Chickpea and Spinach Soup

WW 1.5

serves 4

2 tsp olive oil
1 medium brown onion, chopped
2 cloves of garlic
1 tsp Moroccan spice mix
1 tbsp tomato paste
2 x 135 tubs apricots
2 tsp grated lemon rind
1/4 cup lemon juice
1 litre vegetable stock
400g can chickpeas, rinsed and drained
1 bunch english spinach, washed, trimmed, shredded


Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, for 3-5 minutes or until softened. Add garlic and spice mix and cook, stirring, for 30 seconds or until fragrant


Add tomato paste, undrained apricots, rind, lemon juice, stock and chickpeas. Bring to the boil. Reduce heat and simmer, covered, for 15 minutes. Remove from heat and set aside to cool for 5 minutes.


Blend chickpea mixture with a stick blender to the consistency you prefer (blend briefly to retain some texture or blend until smooth for a creamy taste). Add spice and cook, stirring, over  medium heat for 4-5 minutes or until spinach is wilted. Season to taste with salt and freshly ground pepper. Serve.


Serving suggestion:
Serve with a dollop of low-fat natural yoghurt.




Cooks notes:
Perfect for a snack, or a starter.
When I made this, I didn't use the lemon rind.
Instead of Moroccan spice mix, I found a tin of Moroccan spiced chickpeas! No need to drain!  Perfect and tasted fantastic!
I also don't own a stick blender (or any blender for that matter), so I used an electric beater. I don't know if it "blended" it, or made any difference at all.

Spaghetti and Meatballs

WW 7pt

serves 4

400g lean beef mionce
1 tsp dried oregano
1 small brown onion, finely chopped
1 garlic clove, crushed
400g can diced tomatoes
1 1/2 cup tomato pasta sauce with roasted garlic & red wine
150g button mushrooms, thinly sliced
1/4 cup finely chopped fresh basil
2 tbs finely chopped fresh flat-leaf parsley
250g dried spaghetti


Combine beef, oregano and half the onion in a medium bowl.Roll tablespoons of the mixture to make 20 meatballs.


Lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook meatballs, turning occassionally, for 3-5 minutes or until browned. Transfer to plate.


Cook garlic and remaining onion in same pan, stirring, for 2 minutes or until softened. Add the tomaotes, pasta sauce and mushrooms. Bring to the boil. Reduce heat and simmer, uncovered, for 10mins. Add meatballs. Covver and simmer for 15 mins or until sauce is thickened slightly ad meatballs cooked through. Stir in the basil and half the parsely.


Meanwhile, cook pasta in a large saucepan of boiling water following packet instructions or until just tender.  Drain. Serve with pasta topped with meatballs and sprinkled with remaining parsley.


Suggestion:
serve with a side salad

Coconut Fudge Squares

Coconut Fudge Squares

125 g butter spread, melted
1 cup brown sugar
1 whole whole egg
1 tsp vanilla essence
2 1/2 tbs cocoa powder
1 cup self-raising white flour
1/2 cup desiccated coconut
1 cup icing sugar
1 tbs milk

melt butter and mix in sugar. 

Add egg and beat well.

Mix in vanilla and cocoa. 

Add sifted flour alternativley with coconut. 

Spread into a lamington tin and bake 180 for 20 mins. 

Ice while hot with chocolate icing and when set, cut into squares.

This is sooo delish! When I make it, it rarely lasts long!

Blueberry Lemon Muffins

1/2 cup brown sugar

4 tbs butter

250g  ski lemon meringue yoghurt

1 cup fresh blueberries

1 egg

2 tsp fresh lemon juice

1 tsp lemon rind

2 cup plain flour

1 tsp baking soda

1/2 tsp salt

Preheat the oven to 170C. Coat a muffin tin with cooking spray or line with paper cups.
In a large bowl, beat the sugar and margarine with a wooden spoon. Stir in the yoghurt, blueberries, egg, lemon juice and zest.
Add the flour, baking powder, baking soda and salt. Stin just to combine, but do not overmix - the batter is supposed to be lumpy.
Divide the batter among the muffin cups. Bake until the muffins are lightly browned and a toothpick inserted comes out clean, 13-16mins. Turn the muffins out onto a rack to cool.
Store in an airtight container at room temp for 2 days or wrap individually and freeze for up to a month.

To be a bit sneaky and make them healthy for the kiddies....
1/2 cup yellow squash puree can be added to step 2.

Classic scones with Jam and Cream

Weight watchers recipe :  WW 1.5pt


2 1/2 cup (s) self-raising white flour
2 tbs (s) caster sugar
3 tbs (s) Weight Watchers Canola Spread
1 cup (s) buttermilk
1/2 cup (s) all flavours of diet jam, (raspberry)
1/2 cup (s) low fat sour cream
2 tsp (s) powdered artificial sweetener

• Preheat oven to 210°C. Line a baking tray with baking paper.
• Combine flour, sugar and spread in a large bowl. Using fingertips, rub spread into flour until mixture resembles fine breadcrumbs. Alternatively, place in a food processor and process until you have a breadcrumb consistency. Transfer to a large bowl.
• Make a well in centre of mixture. Add buttermilk and stir using a flat bladed butter knife until dough almost comes together. Turn onto a lightly floured surface. Knead gently to bring dough together.
• Roll dough until 2cm thick. Dip a 6cm round biscuit cutter into flour to prevent dough from sticking. Cut out as many scones as possible (about 9). Gently press remaining dough together. Roll out until 2.5cm thick (scones cut from second and third batches won't rise as high as those from first batch, so start with thicker dough). Cut out as many scones as possible.
• Place scones 1cm apart on prepared tray. Bake for approximately 15 minutes, or until lightly golden and hollow when tapped on top. Serve scones warm with jam.
• Meanwhile combine sour cream and sweetener in a small bowl and stir to combine. Refrigerate until ready to use.

Chicken Laksa

I love love love! this recipe... my favourite


125 g Vermicelli Noodles
40 g Laksa paste (2 tbs)
300 g Skinless chicken thigh fillet, sliced
150 g Tofu, (firm), cut into 2cm cubes
2 1/2 cup (s) mushroom, sliced
3 whole stock cube, dissolved in 750ml hot water
250 ml  Light Coconut Flavoured Creamy Evaporated Milk
1 tsp (s) cornflour, dissolved in 2 tbs water
bok choy, stems shredded
fresh bean sprouts
2 tbs fresh coriander
1 medium lime, cut into wedges

Place rice noodles in a bowl and cover with boiling water for 2 minutes. Heat a wok over high heat. Add laksa paste, chicken, tofu and mushrooms and stir-fry for 10 minutes, or until chicken is cooked. Add stock and evaporated milk. Bring to the boil. Reduce heat to low. Add cornflour mixture and stir until mixture is thickened. Add bok choy and cook for a further minute. Drain noodles and divide between serving bowls. Ladle laksa sauce over noodles and sprinkle with bean sprouts and coriander. Serve with lime wedges.

Tzatziki

My recipe for tzatziki started out as a recipe for Raita, an Indian dipping sauce...


Raita
1 lebanese cucumber, seeds removed and finely chopped
1/4 cup low-fat natural yoghurt
2 tsp lemon juice.
1 tsp minced garlic
1 tbs fresh mint, chopped


Combine all ingredients in a bowl.




Tzatziki
1 lebanese cucumber, seeds removed and finely chopped
1/2 to 1 small tub of  low-fat natural yoghurt
2 tsp lemon juice


Combine all ingredients in a bowl.

Thai Corn Soup

3 tsp Thai red curry paste
400 ml coconut milk
1 1/2 cups chicken stock
400g can sweet corn kernels
310g can creamed corn
2 tomatoes, chopped
3 spring onions, chopped
1 tbsp chopped coriander


Place curry paste in a medium saucepan. Stir on low for 1-2 mins, until fragrant. Add coconut milk and stock and bring to the boil.
Stir through sweet corn and creamed corn and simmer for 5 mins. Ladle into bowls and top with tomato, onions and coriander to serve.

Peanut Butter Cookies (version 2! )

Courtesy of my sister


1 cup crunchy peanut butter
1 cup caster sugar
1 egg
1 tbsp flour


Mix together and bake on medium for about 12-15 mins.


Don't let them go brown in the oven or they will be too hard! :)




EASY and TASTY!!

Peanut Butter Cookies

200 g butter
3/4 cup brown sugar
1 tsp vanilla essence
3/4 cup smooth peanut butter
1 1/2 cup plain flour
1 cup self raising flour
200g packet scorched peanuts, roughly chopped


Preheat oven to 160C (140 fan forced) and line 2  large baking trays with non-stick baking paper. Using electric beaters, beat butter, sugar and vanilla in a large bowl until light and creamy. Beat in peanut butter.
Sift flours over butter mixture and use a non-serrated knife to mix to to a dough. Add scorched peanuts and mix through with the knife.
Roll heaped tablespoons of dough into balls and place onto prepared trays. Flatten to about 1.5cm. Bake for mins, until lightly golden underneath - they will still be soft.
Leave on trays for 5 mins, then transfer to a wire rack to cool. 

Little Choc-Caramel Pies

12 Pampas Frozen Sweet Pastry Tart Shells 
395 g can sweetened condensed milk
2 tbsp golden syrup
40 g butter
75 g dark cooking chocolate, melted
12 pecans


Preheat oven to 180C (or 160C fan forced). Place tart shells (in their tins) onto a baking tray and cook for 10 mins or until lightly golden. Cool completely.


Combine condensed milk, golden syrup and butter in a small saucepan. Stir over very low heat for about 10 mins, until lightly golden in colour and thickened.
Spoon caramel into tart shells and leave to set. Take care not to touch the caramel at any time, as it will be very hot.
Place chocolate into a small bowl. Place a pecan into the chocolate and use a small fork to turn and coat. Using the for, lift the pecan out of the chocolate and tap gently on the side of the bowl to drain off excess chocolate. Place on top of tart. Repeat with remaining pecans and leave to set.

Hot Crossed Muffins

2 1/2 cups self raising flour
1 tsp mixed spice
2/3 brown sugar
1 cup milk
2 eggs
125g butter, melted and cooled
1 tsp vanilla essence
1/2 cup raisins
1/2 cup currants
1/4 cup mixed peel
1/2 walnuts, chopped
1/4 cup white chocolate melts, melted


Preheat oven to 180C and 160C fan forced. Line 12 large muffin pans with paper cases. Sift flour, spice and brown sugar into a large mixing bow and make a well in the centre.
Whisk mil, eggs, butter and vanilla together in a jug. Pour into dry ingredients and use a rubber spatula to gently combine. Add dried fruit and nuts and gently fold through.
Divide mixture evenly between muffin pans. bake for 20 mins, until risen and golden and firm to a gentle touch. Transfer to a wire rack to cool.
Place melted chocolate in a snap locked bag and snip off one corner. Pipe a cross over each muffin and leave to set.

Tomato and basil lasange

50 g butter, chopped
1/3 cup plain flour
2 cup milk
400 g can chopped tomatoes, drained and juice reserved
2 tbsp basil pesto
4 fresh lasagne sheets
1 1/2 cup grated mozzarella
1 cup grated parmesan


Preheat oven to 180C (160C fan forced). Grease a 23cm square baking dish.
Melt butter in a small saucepan on medium heat. Add flour and stir until mixture comes away from sides of pan. Gradually add combined milk and reserved tomato juice, stirring for 5 mins until sauce thickens. Season to taste and simmer for 2 mins.
Spread 1-2 tsp pesto over each lasange sheet. Spoon a quarter of the sauce  over base of prepared dish. Top with a lasange sheet. Add another quarter of sauce  and top with half of mozzarella, half of drained tomatoes, 1/4 cup parmesan and another lasange sheet. Repeat layers once more finishing with sauce and parmesan.
Bake for 35-40 mins, until golden and cooked through.

Play Dough

2 1/2 cup plain flour
2/3 cup salt
2 tsp cream of tartar
2 tsp vegetable oil
1 1/3 cup water
food colourings


Mix the flour, salt and cream of tartar in a bowl. Add oil and water to the bowl.
Stir contents until dough is firm.
Turn out dough and knead until smooth.
Divide dough into 4 portions and add a few drops of colouring to each portion. Knead until colours mix through.
Store in airtight containers in the fridge.

Truffles

300 g dark cooking chocolate (eg: Nestle Melts)
100 g dark eating chocolate
25 g copha, grated.


Fudge centre
1/4 cup condensed milk
1 tbs orange liqueur
a few drops of orange essence
1 tbs desiccated coconut
cocoa for dusting


Melt roughly chopped chocolate and grated copha. Stir well.
Place condensed milk, liqueur and orange essence into a small bowl. Add 1/4 cup of the melted chocolate mixture and stir well until the mixture becomes thick and "fudgy".
Carefully spoon just enough melted chocolate to cover the bottom of an ice cube tray. Top with approx. 1/2 tsp of the fudgy mixture. Spoon over a little more melted chocolate to encase fudge centre.
Refrigerate for 15-30 mins. Remove from tray and gently dust with cocoa.




Notes:
Store in the fridge.


Variations:
Milk and white cooking chocolate and eating chocolate can also be used. Be careful not to burn when melting.

Heavenly Hot Chocolate

170g dark cooking chocolate
300 ml thickened cream
1 tbs dark cocoa
500 ml milk
1 tbs honey
40 ml Tia Maria (optional)
20 ml Frangelico or Kahlua (optional)
Ice cream or double cream, to serve


Melt cooking chocolate. Pour over thickened cream and microwave for 3 mins. Stir until mixture is smooth.
Move mixture to a bowl and sift cocoa and stir until smooth. Cover and set aside.
Place milk, honey and liqueur in a microwave-safe jug and microwave for 4 mins.
Whisk hot milk mixture into the cream mixture. Divide between glasses, top with a scoop of ice cream or double cream. 
Serve immediately.


Notes:
Light cream, milk adn ice cream can be used.
Soy and rice milk may be used.
Non-alcoholic syrups and essences are available from specialty stores and can be used as a substitute for the alcoholic version.