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.

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.

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.

Chocolate Liqueur Coffee

200 ml thickened cream
6 tbs freshly ground good quality coffee
3 cups boiling water
1 cup milk (optional)
8 squares or rounds of cooking chocolate
4 tsp sugar (optional)
2tbs (40ml) liqueur - such as Irish Cream, Cointreau, Frangelico etc
2 tsp cocoa to serve


Whip cream. Set aside.
Place ground coffee into a coffee plunger and pour over the boiling water. Allow to stand 3-4 minutes to infuse. Slowly plunge the coffee.
(if using)Pour milk into a microwave safe jug and microwave for 2 minutes. Set aside.
Divide chocolate, sugar and choice of liqueur evenly (about 2tsp per serve) between glasses.
Fill about 2/3 of the glass with the coffee  and light stir to dissolve chocolate and sugar. Pour in the hot milk (if using) and top with a large dollop of the cream.
Dust with cocoa and serve immediately.


Notes:
Ground coffee is best used within 6-8 weeks

Choc Banana Pancakes

Need to use that squishy banana in your fruit bowl?


40g butter
1 3/4 cup Self Raising flour
1/2 cup castor sugar
1/4 cup cocoa powder
1/4 tsp cinnamon
1 ripe banana
250 ml milk
100 ml water
1 egg
extra banana and ice cream for serving - if you wish ;)


Melt butter.
Combine flour, sugar, cocoa and cinnamon until evenly combined. 
Break banana into bite sized pieces and add to mixture with milk, water and egg. Combine.
Heat fry pan over medium heat. Brush pan with melted butter.
Pour 2 amounts of batter (roughly 1/4 cup each) into the pan, making sure when the batter spreads that they don't touch.
Cook for about 2 minutes, or until l bubbles appear randomly. Flip and cook for 30 seconds or until just firm.
Repeat with remaining batter. Make sure the pan does not become too hot.
Serve the pancakes with extra banana slices and/or ice cream.




Notes:
If the pan becomes too hot, the pancakes will turn very dark and burn around the edges.
These pancakes will keep in a sealed container for 2 days (if they last!), but are best eaten on the day they're made.
If the banana is over-ripe, just mash!




Chef's idea:
Strawberries can be added in place of the banana, if desired.