AmaZING
Mmmmmmmm
Creamy Chicken Pesto Pasta
Ingredients
-350g dried penne pasta
-300ml light cream
-1/2 cup basil pesto
-3 Spring onions, sliced
-1 1/2 cups skinless shredded roast chicken
-1/2 cup drained sun-dried tomatoes, thinly sliced
-1/3 cup finely grated parmesan cheese
-Thinly sliced Spring onions and crusty bread, to serve
Method
1. Cook pasta in a saucepan of boiling, salted water, following packet directions, until tender. Drain, reserving 1/4 cup liquid.
2. Return pasta to pan over medium-low heat. Add reserved liquid, cream, pesto, onion, chicken and tomato. Stir to combine. Cook, stirring, for 1 to 2 minutes or until heated through.
3. Divide between bowls. Top with parmesan and onion. Serve with bread.
THE BEST
White chocolate and cranberry cookies
Ingredients
-1 2/3 cups plain flour
-1 1/2 teaspoons bicarbonate of soda
-1 cup brown sugar
-1/2 cup shredded coconut
-1/2 cup dried cranberries
-1/2 cup white chocolate bits
-150g butter, chopped
-1 egg, lightly beaten
Method
1. Sift flour and bicarbonate of soda into a bowl. Spoon mixture into jar. Layer with sugar, then coconut, dried cranberries and chocolate.
2. Preheat oven to 180°C/160°C fan-forced. Line 2 large baking trays with baking paper.
3. Place butter in a microwave-safe bowl. Microwave on medium (50%) for 1 to 2 minutes or until butter has melted. Set aside for 15 minutes to cool.
4. Pour ingredients from jar into a large bowl. Add butter and egg. Stir to combine. Roll level tablespoons of mixture into balls. Place on prepared trays, 5cm apart. Bake for 12 to 15 minutes or until golden. Cool on trays for 5 minutes. Transfer to a wire rack to cool completely. Serve.
Peanut butter and chocolate chip cookies
Ingredients
-1 cup (260g) crunchy peanut butter
-1 cup (200g) brown sugar
-1 tsp bicarbonate of soda
-1 egg, lightly beaten
-1 cup (185g) dark choc bits
Method
1. Preheat oven to 200°C. Lightly grease two baking trays and line with non-stick baking paper. Combine peanut butter, sugar, bicarbonate of soda and egg in a bowl. Stir in choc bits.
2. Roll teaspoonfuls of the mixture into balls and place on the prepared tray. Press lightly with a fork. Bake for 8-10 minutes or until light golden. Leave to cool on the trays then place into an airtight container.
Meat Pies
Ingredients
-1/2 quantity (4 cups) cooked Basic mince
-2 tablespoons cornflour
-1/2 cup beef stock
-1/4 cup tomato sauce
-2 tablespoons Worcestershire sauce
-2 tablespoons barbecue sauce
-1/2 cup flat-leaf parsley leaves, roughly chopped
-2 sheets frozen ready-rolled large size shortcrust pastry, thawed
-2 sheets frozen ready-rolled large size puff pastry, thawed
-1 egg, beaten
Method
1. Place mince into a saucepan over medium-high heat. Cook, stirring, for 5 minutes or until warm.
2. Combine cornflour and 2 tablespoons of stock to form a paste. Stir in remaining stock. Add to mince with sauces and parsley. Bring to the boil. Reduce heat to medium-low.

3. Simmer for 8 minutes or until thick. Refrigerate until cold.
Place a baking tray into oven.
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4. Preheat oven and tray to 220°C. Grease 8 x 8cm (base) pie pans. Cut shortcrust pastry into quarters. Use to line pie pans. Use 1/2 cup mince mixture to fill each pie. Brush pastry edges with water. Cut puff pastry into quarters. Place over mince. Press to seal. Trim all edges. Brush with egg. Sprinkle with sea salt flakes and pepper.
5. Place pies onto hot tray. Bake for 20 to 25 minutes or until golden. Serve.
Spinach and fetta fritters
Ingredients
-4 eggs, beaten
-1/2 cup plain flour, sifted
-1/4 cup milk
-1 teaspoon baking powder
-100g spinach leaves, finely shredded
-2 tablespoons mint leaves, chopped
-200g feta cheese, crumbled
-olive oil, for shallow frying
Method
1. Combine eggs, flour, milk and baking powder in a bowl. Add spinach, mint and feta. Stir until well combined.
2. Pour oil into a large non-stick frying pan until it is one-third full. Heat over medium heat until hot.

3. Add heaped tablespoonfuls of fritter mixture, 2 at a time. Spread with back of a spoon to form 9cm (diameter) rounds. Cook for 2 minutes, or until golden. Turn and cook for a further 1 minute, or until cooked through.
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4. Transfer to a plate. Cover to keep warm. Repeat with remaining fritter mixture. Season with salt and pepper. Serve with lemon wedges, if desired
THE BEST
Friday Night Burgers
Ingredients
-1kg beef mince
-1 onion, finely chopped
-1/2 tsp dried chilli flakes
-1 egg
-1/2 cup fresh white breadcrumbs
-1 tsp Dijon mustard
-3 tbs grated parmesan cheese
-Pinch of grated nutmeg
-2 tbs olive oil
-4 ciabatta buns, toasted
-4 tbs hummus
-1 cup baby rocket leaves
-2 vine-ripened tomatoes, sliced
-Roasted capsicum (optional) and aioli or mayonnaise, to serve
Method
1. Place mince, onion, chilli, egg, breadcrumbs, mustard, parmesan and nutmeg in a bowl, and season. Use your hands to shape into 4 patties. Refrigerate for 15 minutes.
2. Heat oil in a non-stick frypan over medium-high heat, then cook patties for 2-3 minutes each side or until cooked to taste. Spread bun bases with hummus, add rocket, tomato, a pattie, some capsicum, aioli and top of bun.
Strawberry Cheesecake
​Ingredients
-250g pkt Unibic Sponge Finger biscuits
-1 cup apple juice
-500g cream cheese, softened
-3/4 cup caster sugar
-1 large lemon, rind finely grated, juiced
-3 teaspoons powdered gelatine
-300ml pouring cream, lightly whipped
-375g small strawberries, hulled
-1/2 cup strawberry jam
Method
1. Grease and line the base and sides of a 5.5cm deep, 22cm (base) springform cake pan. Dip biscuits, 1 at a time, into apple juice. Use to line the base of pan, cutting to fit.
2. Using an electric mixer, beat cream cheese, sugar and lemon rind until smooth. Heat lemon juice and gelatine in a small saucepan over medium heat, stirring with a fork until dissolved. Set aside to cool (gelatine and cream cheese mixtures must be at the same temperature before combining).
3. Using electric mixer on low, beat gelatine into cream cheese mixture. Fold in cream, mixing until combined. Spoon filling over base. Smooth surface. Refrigerate cheesecake for at least 4 hours or overnight until set.
4. Arrange strawberries, pointed end up, over cheesecake. Warm jam in a heatproof, microwave-safe bowl for 45 to 60 seconds on HIGH (100%). Strain through a sieve. Drizzle warm jam over strawberries. Chill for 30 minutes or until jam sets. Serve.
Carbonara Pasta Bake
Ingredients
-300g dried farfalle (bow-tie) pasta
-2 teaspoons olive oil
-2 garlic cloves, crushed
-6 slices prosciutto, chopped
-4 eggs, lightly beaten
-300ml reduced-fat thickened cooking cream
-3 green onions, thinly sliced
-3/4 cup finely grated parmesan cheese
-Mixed salad leaves, to serve
Method
1. Preheat oven to 200°C/180°C fan-forced. Lightly grease a 5cm-deep, 33cm x 19cm (base) ovenproof dish. Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain. Return to pan.
2. Heat oil in a frying pan over medium-high heat. Add garlic and prosciutto. Cook, stirring, for 3 to 4 minutes or until prosciutto is crisp. Add prosciutto mixture to pasta. Add eggs, cream, onion and 1/2 cup cheese. Season with salt and pepper. Toss to combine. Transfer to prepared dish. Sprinkle with remaining cheese.
3. Cover with foil. Bake for 10 minutes. Remove foil. Bake for 10 minutes or until golden. Serve with salad.
I have personally hand picked some of my absolute favourite 5 star recipes. All of them are super scrumptious and i really recommend trying them!
Banana Caramel Cake
Ingredients
-110g butter, softened
-1 1/4 cups firmly packed brown sugar
-2 bananas, peeled, halved lengthways
-2 eggs, lightly beaten
-1 tablespoon golden syrup
-3/4 cup plain flour, sifted
-1/3 cup self-raising flour, sifted
-1/3 cup milk
-Whipped cream, to serve
Method
1. Preheat oven to 180°C/160°C fan-forced. Lightly grease a 6cm-deep, 9cm x 19cm (base) loaf pan. Line with baking paper, allowing a 2cm overhang at long ends.
2. Combine 10g butter, 1/2 cup sugar and 2 tablespoons cold water in a saucepan over medium heat. Cook, stirring, for 3 to 4 minutes or until sugar has dissolved. Bring to the boil. Cook for 3 minutes or until thickened. Pour into prepared pan.
Cut bananas in half, trimming to fit pan. Place, cut side down, over syrup.
3. Using an electric mixer, beat remaining butter and sugar for 5 minutes or until light and fluffy. Add eggs, 1 at a time, beating until just combined. Stir in golden syrup and half the flours and milk until just combined. Stir in remaining flours and milk until combined. Spread over banana. Bake for 55 minutes to 1 hour or until a skewer inserted in centre comes out clean. Stand in pan for 5 minutes. Turn out onto a wire rack to cool. Serve with cream.
Raspberry Cheesecake Brownies
Ingredients
-200g good-quality dark chocolate
-200g unsalted butter, softened
-400g caster sugar
-5 eggs
-110g plain flour, sifted
-400g cream cheese
-1 tsp vanilla extract
-120g fresh raspberries
Method
1. Preheat the oven to 170°C. Grease and line a 20 x 30cm lamington pan.
2. Place the chocolate in a bowl over a pan of simmering water until melted. Set aside to cool slightly.
3. Cream the butter and 250g of the caster sugar until pale, then add 3 of the eggs, one at a time, beating well after each addition. Stir in the melted chocolate, then fold in the flour. Spread three-quarters of the mixture into the lined pan.
4. In a separate bowl, beat the cream cheese, remaining sugar and eggs and the vanilla extract until smooth, then spread over the chocolate base.
5. Dollop the remaining chocolate mixture over the cream cheese layer and use a fork to swirl the chocolate. Poke the raspberries into the top and bake in the oven for 40-45 minutes.
Set aside to cool, then cut into squares and serve.
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