- 250g softened butter
- 1/4 cup white sugar
- 3/4 cup brown sugar (firmly packed)
- 1 tsp vanilla extract
- 2 eggs
- 2 1/4 cups plain flour
- 1 tsp baking soda
- 1 tsp of salt
- 375g pack of dark chocolate buds
- Preheat oven to 190 celsius.
- In a large bowl, combine the butter, white sugar, brown sugar and vanilla extract.
- Add eggs one at a time and stir them in.
- Sift the flour, baking soda and salt into the mixture and stir through.
- Add in dark chocolate buds and fold it all in.
- Scoop out about 1 tablespoon in size and place on a tray lined with baking paper. Press ball down to flatten (optional).
- Cook for 9 minutes then remove and allow to cool slightly before moving them to a cooling rack.
- Stored in an airtight container, these cookies can last several days.
Bon Appetit xoxo
- 1 cup all-purpose flour
- 2 Tsp Baking Powder
- 1/2 Tsp Salt
- 2 Tbsp White sugar
- 1 egg, beaten
- 1 Cup Milk
- 2Tbsp Vegetable Oil
- Assorted toppings;
- Maple syrup, Honey, Jams etc.
- Australia Day Special: Spread with Nutella and sprinkle with desiccated coconut.
- In a large bowl, Combine flour, baking powder, sugar and salt. Make a well in the center, and pour in the beaten egg, milk and oil. Mix well until smooth.
- Heat a lightly oiled non-stick frying pan over medium heat. Pour your desired amount of batter onto your frying pan. Cook until bubbles appear on surface. Flip carefully and serve.
- 140g Icing Sugar
- 1tsp Vanilla Extract
- 250g Butter
- 1 Egg Yolk
- 375g Flour
- 235g Icing Sugar
- 1 Egg White
- 3 Tsp Cold Water
- Mix together the butter, icing sugar, vanilla and the egg yolk, setting the egg white aside for the icing.
- Cream together the mixture and add in the flour a little bit at a time until it forms a dough.
- Wrap the dough in cling film and put it in the fridge for 30 minutes.
- Preheat the oven to 190oC.
- Spread flour on the worktop and roll out the dough with a rolling pin.
- Using your christmas cookie cutters, cut out shapes and put them on a lined baking tray.
- Bake for about 10-12 minutes until they are lightly golden brown.
- Carefully slide them off the tray and onto a cooling rack.
- While your cookies are cooling down, mix the icing sugar with the egg white, and add a teaspoon at a time of cold water.
- Spoon the mixture into a piping bag with a thin nozzle, and pipe onto the cooled cookies.
- 1 cup plain flour
- 1 cup desiccated coconut
- 1 cup rolled oats
- 1/2 cup brown sugar
- 125g unsalted butter
- 2 tbs honey
- 1/2 tsp bicarbonate of soda
- Preheat oven to 180 degrees celsius. Line 2 baking trays with baking paper.
- Combine the flour, coconut, rolled oats and sugar into the mixer for 1 minute.
- Place the butter and honey in a microwave safe bowl and heat for 1 minute.
- Combine 3 tbsp of warm water and 1/2 tsp of bicarbonate of soda in a small bowl.
- Add to the oat mixture along with the butter. Stir until well combined.
- Roll tablespoonfuls of the mixture into balls and place on the lined trays, allowing space for spreading.
- Gently press each ball to flatten slightly.
- Bake for 15 minutes for crisp biscuits.
- Set aside on the trays to cool completely.
- 500g mince beef / lamb
- 4 spring onions chopped or 1 onion chopped
- 1 carrot shredded
- 2 sticks of celery chopped
- 1 tablespoon tomato paste
- 1 tablespoon barbecue sauce
- 1/4 cup bread crumbs
- 1 egg beaten
- Salt, pepper
- Italian herbs
- Puff pastry sheets
- 2 eggs
- 2 tablespoons milk
- Combine mince, onions, carrots, celery, tomato paste, tomato sauce, egg, bread crumbs and seasoning.
- Mix well then cut pastry sheets in half
- Place the mixture in the middle of the pastry
- Fold then roll to enclose the filling.
- Cut them to the desired size
- Glaze over with beaten egg and milk
- Cook in moderate oven 180 degrees for about 20 minutes or until lightly browned
- Serve with tomato sauce
Meat sauce Ingredients
- 2 tbsp olive oil
- 1 Large onion, chopped
- 4 cloves garlic, chopped
- ½ kg mince or small cubes of meat lamb or beef
- 750ml jar of pasta sauce
- 2 spoons of tomato paste
- 1 cup beef stock
- Salt, pepper to taste
- Olive oil
- 2 big eggplants peeled and sliced
- 250g Mozzarella shredded.
- 100g grated Parmesan cheese
- Dried oregano
- Heat the olive oil and add the onion and garlic
- Cook for a few minutes then add the meat
- Cook until golden brown then add the pasta sauce, tomato paste and the beef stock
- Simmer for about 30 minutes then season to taste
- Using a sharp peeler, partially peel the eggplants, leaving strips of peel about 1 inch wide around the eggplant. Slice the eggplant in to 1/2 cm slices.
- Drizzle with oil then grill.
- Lightly grease a large deep baking pan line half the eggplant, the meat sauce and sprinkle with 1/2 the cheese and 1/2 spoon or oregano
- Add the rest of the eggplant, top it with the rest or the cheese
- Bake at 180C for 25 to 30 minutes
- ½ chopped lettuce
- 3 medium size chopped tomatoes
- 2 Lebanese cucumber peeled and chopped
- ½ red or white onion sliced
- ½ avocado cut cubes or slices
- 100g feta cheese cut cubes
- 2 tbp chopped fresh mint
- 2 tbp chopped fresh parsley
- 1 lemon juice
- 1/4 cup olive oil
- Salt pepper
- Mix all the vegetables together
- Add ½ of the dressing
- Then add the cheese and the avocado
- And finish off the rest of the dressing
- Add the dressing immediately before serving to prevent vegetables from getting soggy
- 1 cup unsalted cashews
- 6 cloves of garlic
- 1/3 cup of olive oil
- 4 cups picked basil leaves
- 1/3 cup grated parmesan cheese
- salt, pepper
- 3 chilies
- Put cashews, basil, garlic, chilies and parmesan in a food processor
- Process until finely chopped with motor operating slowly add oil in a thin stream until mixture is smooth
- Season with salt and pepper
- Top with oil and store in an airtight container in the fridge.
- Excellent with pasta