Baked Bean, Bacon & Egg Rolls

INGREDIENTS

4 ciabatta rolls
2 teaspoons olive oil
2 rashers rindless bacon, quartered
220g can baked beans
8 cherry tomatoes, halved
4 small eggs
½ cup grated parmesan
1 tablespoon chopped parsley, to serve

METHOD

Preheat grill to high. Line an oven tray with baking paper.
Slice tops from rolls, one-quarter of the way down, and reserve. Scoop out centre and set aside (see tip).
Heat oil in a small frying pan on high. Cook bacon for 1 minute each side, until crisp.

Meanwhile, place beans and tomatoes in a medium microwave safe jug. Cook on high (100% power) for 1 minute, until bubbling, stirring once.
Line each roll with 2 pieces bacon. Pour hot bean mixture evenly into rolls. Crack 1 egg into each. Cook, one at a time, in the microwave oven on high (100% power) for 45 seconds.

Arrange on tray. Grill for 2 minutes. Sprinkle cheese over cut side of roll tops. Place on tray with rolls and grill for a further 2 minutes, until egg is set and cheese is melted. Serve rolls sprinkled with parsley. Use the cheesy lids for dipping.

TOP TIP

Place the soft centre of the rolls in a food processor and process to form crumbs. Freeze.

Save on cooking time by replacing the bacon with sliced ham

Simple Chocolate Cake

Ingredients:
3 TBS Butter
1 Cup Sugar
2 Eggs
1/4 Cup Milk
2 1/4 level TBS Coco
1/2 tsp Vanilla
1 Cup Flour S/R

Method:

Add to Mixer. Cream Butter and sugar then add Eggs, Vanilla and Milk. Add Coco and Flour and mix until its all come together. Place in oven on 180 for around 15-20 minutes. Once cooked, let cool; Ice cake and decorate.

Tip
Prick the center of the cake with a wood skewer and touch the bottom of the cake tip. Rwemove the skewer and if its clean, your cake is cooked.

Simple Chocolate Icing

Ingredients

225g unsalted butter, softened
50g cocoa powder
½ teaspoon vanilla essence
225g icing sugar
1 tablespoon milk (if needed)

Preparation method
1. In a large bowl, beat the butter with an electric mixer until creamy.

2. Add the rest of the ingredients, except the milk, and beat on high speed until smooth and fluffy. Add the milk only if the icing is too stiff

Ambrosia Salad

Ingredients:

1 can mandarin oranges, drained
1 can pineapple chunks, drained
1 cup miniature marshmallows
1 cup flaked coconut
1 cup sour cream

Method:

Gently mix together all ingredients. The sour cream version can be immediately put into serving bowls as it will be firm enough when made. The yogurt version might be a little runny so you may want to refrigerate it for a couple of hours first.

Frances's Version from NZ


Ingredients:

300ml full cream
2 punnets strawberry yogurt
4 tbs castor sugar
little red food colouring - few drops
1 punnet strawberries
1/2 pkt pink/white marshmallows
bunch of red grapes

Method:
Whip cream with sugar and red food colouring - only enough to turn cream pink.
Fold in yoghurt, chopped strawberries, marshmallows and grapes.
Chill for at least an hour in fridge
This serves 4-6 people - can be doubled

Instant Jello Version


Ingredients:

-1 cup dairy style dressing-sour cream, yogurt etc.
-1 pkg. orange jello mix
-1 can mandarin oranges(drained) or 1 cup fresh orange chunks(drain excess juice)
-1 cup flaked coconut
-1 cup mini marshmallows
-Add any other fruit you like

Method:

Make jello according to directions and cool until partially set. Add dressing and mix with a hand blender or whisk.

Add remaining ingredients and gently mix. Cool in refrigerator until ready to serve.

This very large salad should be eaten within 2 days of being made as the jello will break down over time and pockets of water will form in the bottom of the bowl.

I made this one using regular plain yogurt for dressing, 1 can mandarine oranges and 2 bananas.

Watermelon Drink

Make a cool and refreshing summertime treat. Entertain friends or host a birthday party on the patio. Everyone loves watermelon and they all will love the taste of the watermelon drink. Put a scoop of chocolate or vanilla ice cream into the glas, add a cherry and a straw and enjoy the cool taste of a watermelon drink.

Instructions

Things You'll Need:
• 2 cups seedless watermelon chunks.
• 2 kiwis
• 2 cups vanilla yogurt
• 1 cup ice
• Sprigs of fresh mint for garnish
• Ice cream scooper

1. Buy a small seedless watermelon Cut it in half if you need less than a while melon. This is a perfect drink for a teenager birthday party. Pour the drink into a cocktail glass, and add a slice of fruit on the edge of the glass.
2. Scoop out the inside of the melon using an ice cream scooper and cut them into small chunks. Make a watermelon drink and then throw out the outer skin of the watermelon.

Measure out 2 cups and set aside.
3. Cut the kiwis in half. Use a potato peeler and peel away the kiwis'skin. Add the skin to the blender and a few other fruits like a banana, orange, apple or even a peach and cherries(without the pits).
4. Divide the ice cream or yogurt into each glass. Make sure you include a long straw, and a long handled spoon.
5. Add all of the ingredients into a blender and puree until completely smooth. Pour the watermelon drink into 2 stemmed glasses and garnish with a sprig of fresh mint or a cocktail umbrella. Enjoy this cool and refreshing drink.

Tips & Warnings

• Great for a teen party, when served in cocktail glasses with a red cherry added.
• Make a larger quantity, and pour into a punchbowl. Add a fresh cherries, small slices of melon to the punch to enhance the look. Place on the centre of the table, surrounded with punch glasses, and allow each guest to serve themselves.
• A sprig of mint would compliment the drink
• Use any flavour yogurt if vanilla is not to your taste.

Kel's Corn & Herb Fritters

Ingredients:
1 ½ cups SR flour – sifted
1 teaspoon salt
4 eggs, separated
¾ cup milk
1 cup ricotta
1 cup canned corn kernels, drained
Bunch of Herbs (Coriander, Chives or other herb chopped)
Freshly ground black pepper and salt to taste
50g butter

Method:
Combine flour & salt in a large bowl. Make a well in the centre & add the yolks & milk. Whisk until mixture is smooth. Loosely fold in the ricotta, corn & Herbs. Season with salt & pepper. Whisk the eggwhites in a separate bowl until soft peaks form, then gently fold into the hotcake batter. Melt a teaspoon of butter in a frying pan over medium heat. Drop in teaspoons of batter to form 6-8cm round hotcakes, making sure mixture is evenly distributed. Cook for 3-4mins or until lightly golden. Turn over & continue to cook for another 2-3mins. Cook hotcakes in batches. Keep warm under foil or in oven.

Serve:
Alongside avocado & bacon with chilli or tomato salsa & fried eggs.

Mars Bar slice

INGREDIENTS

4 x 60g Mars Bars, chopped
100g unsalted butter, chopped
3 cups Rice Bubbles
200g milk or dark chocolate, chopped
2 teaspoons vegetable oil

METHOD

Lightly grease an 18 x 28cm slice pan. Line base and 2 long sides with baking paper, extending paper 2cm above pan edge.

In a medium saucepan, stir Mars Bars and butter together over a low heat for 4-5 minutes until melted (see tip).

Place Rice Bubbles in large bowl. Blend in chocolate mixture until combined. Press firmly into prepared pan. Chill until firm.

Melt chocolate with oil in a heatproof bowl over a saucepan of simmering water. Spread evenly over slice. Chill until set. Using a hot knife, cut into small squares. Store in an airtight container in the fridge.

Top tip
Mixture may look separated when melting the Mars Bars and butter, but will come back together after stirring for about 5 minutes.

Angela's Date and Lemon Scones

Ingredients
150ml-175ml milk
150ml cream
1 egg
3 cups self-raising flour
2 tbs caster sugar
1 cup chopped, dried dates
Finely grated rind 1 lemon
Cream & jam, to serve

Method
Makes 12

1. Preheat oven 200°C fan forced. Line large flat oven tray with baking paper.


2. Whisk 150ml milk, cream and egg together until well combined. Combine flour, sugar, dates and lemon rind in a large bowl. Add milk mixture and stir gently to a soft dough, adding remaining milk if necessary. Turn onto a lightly floured surface and knead gently until dough comes together.


3. Press dough out to 2cm-thick. Cut scones from dough and place onto tray flat-side up. Press dough together gently and repeat using the remaining dough. Brush the tops with milk and sprinkle with a little sugar. Bake 12-15 minutes until golden and well risen. Serve hot with jam and cream.