Cherry Christmas Slice and muesli

1/2 cup fresh / glazed cherries, chopped
1 1/2 cup muesli (see recipe below)
1/2 cup rice puffs
1/2 cup honey
1/3 cup brown sugar
1 egg
80g margarine
olive oil spray

Pre heat oven to 180 C

Thoroughly spray a flat baking tray with cooking oil

Add te cherries, muesli and rice puffs to a bowl.

Place a small pot on medium heat, add the sugar, honey and margarine. Stir occasionally until sugar disolves.

Pour the wet ingredients into a bowl over the dry ingredients. Add the egg and stir well until combined.

Press the mixture firmly into the baking tray. Bake for 25-30 min or until golden brown.

Remove from oven and leave to cool. When almost cooled, cut into small bar slices. Store in the fridge.






MUESLI

1 cup dried cherries
4 cups rolled oats
1 1/2 cup sultanas
1 1/3 cup shredded coconut
1 cup dried apple, diced
2 tsp ground cinnamon
fresh cherries to serve

Place  all ingredients, except fresh cherries) in a large bowl and mix. Place in an air tight container.

serve 1/2 cup muesli per person with fresh cherries, honey and yoghurt or milk.

Berry & Mango muffins

2 cups SR flour

12 cup berries, mixed

1 mango, peeled, diced into small pieces

2 tblsp caster sugar

125 melted butter

1 1/2 cup milk

1 egg

Preheat oven to 180 C. Grease a 12 cup muffin try. Sift all dry ingredients into a large bowl and stir.

Stir in the butter, milk and egg. Then add the berries and mango, but do not over mix.

Divide the mixture evenly into the muffin tray. Bake for 15-20 min until cooked and golden brown.

You can make a double batch and freeze muffins zip lock bags/ air tight container for up to 6 mths.

Easiest wholemeal shortbread biscuits

100g butter, chopped
1/2 cup plain wholemeal flour
1/2 cup plain flour
1/4 cup caster sugar

Pre heat oven to moderate, 180 C. Lightly grease and line an oven tray with baking paper.

In a food processor, combine all ingredients. Pulse until the mixture clumps together.

Turn mixture out into a lightly floured surfae. Press together, then roll out until about 5mm thick. Using a 4cm star cutter, cut shapes from dough. Transfer to a baking tray. Gather leftover dough into a ball. Repeat rolling and cutting. (Chill for 10 mins if dough gets too soft)

Sprinkle with extra sugar. Bake 8-10min, until golden brown and firm to tough. Allow to cool completely on tray.

Pasta with zucchini and feta

350g rigatoni pasta
1 tablespoon olive oil
3 zucchini, thinly sliced
2 garlic cloves, crushed
1/4 teaspoon dried chilli flakes
70g  low fat feta, crumbled
1/2 lemon, juiced
1/2 cup chopped flat leaf parsley


cook pasta in a large saucepan of boiling salted water, following packet directions until tender.

meanwhile, heat oil in a large non stick pan over med-high heat. Add zucchini, garlic and chilli. Cook, stirring, for 4-5 mins or until zucchini is light golden.
Drain pasta and return to saucepan. Add zucchini mixture, feta, 1 1/2 tablespoon lemon juice and parsley. Season with salt and pepper. Toss over low heat until well combined and heated through. Spoon pasta into bowls and serve.

Iced Banana Muffins

1 spray Gold'n Canola Oil Spray
3 tbs vegetable oil
2/3 cup brown sugar
4 medium bananas, mashed
2 tsp lemon rind, finely grated
1 whole egg, lightly beaten
1 egg white
2 cup white flour
1 1/2tsp baking powder
1 tsp ground cinnamon
1/2 cup buttermilk
1/2 cup raisins
1/3 cup icing sugar
1 tbs fresh lemon juice

preheat oven to 170 C. Spray 12 hold muffin tray with oil.

Combine oil and brown sugar in a bowl. Add bananas, lemon zest, egg and egg white . Beat until well combined.

Combine flour, baking powder, cinnamon and a pinch of salt in a separate bowl.

Combine half flour mixture with banana mixture. Stir in buttermilk, remaining flour mixture and raisins.

Divide mixture into muffin tray. Bake in oven for 12-15 minutes or until a skewer inserted into centre comes out clean. Set aside in tray for 10 minutes before transferring onto a rack to cool.

Combine icing sugar and lemon juice together in a small bowl until smooth. Drizzle over cooled muffins.

Chocolate Mud Cake

1 spray Gold'n Canola canola spray

2 cup plain white flour

2 tsp baking powder

1/2 cup cocoa

1 1/2 cup caster sugar

200g skim plain yoghurt

3 whole egg, lightly beaten

1 tsp vanilla essence

preheat oven to 160 C. Spray a 20cm cake tin with oil and line base with non-stick baking paper

Sift flour, baking powder, cocoa and sugar together in a large bowl. Beat yoghurt, eggs, essence and 1 1/4 cup luke warm water in a separate bowl until smooth.

Add yoghurt mixture to dry ingredients and stir well.

Spoon mixture into prepared cake tin and bake for 35-40 min or until cake springs basck to touch.

Turn cake out of time straight away. Place upside onto a plate or tray and cover. Leave paper on bottom to trap moisture. This will make cake moist and dense.