Caramels

93g butter tbs golden syrup 1 cups brown sugar 300g condensed milk Melt butter in saucepan. Add remaining ingredients mix well. Cook stirring constantly, until mixture turns dark brown and leaves the side of the pan about 10-15mins Pour into greased foil of a 11 inched by 7 inched tin. Mark into squares and allow to set.

Caramel Crunch
50zs of melted butter cup brown sugar 1 cup of S.R flour 1 cup coconut 1 cup cornflakes vanilla and salt Mix together and press into a greased tin. Cook in oven on 160 degrees until golden brown on top. Cover with chocolate icing when warm.

Honey Joys
5 cups of cornflakes 3 dsp butter 2 tbsp castor sugar 1 tbs honey Melt butter sugar and honey in saucepan. Pour over cornflakes- mix well. Put in patty pans and cook till golden brown on top.

Instant Pudding Biscuits

125g butter 250g cornflour cup sugar 2 tsp baking powder 1 pkt instant pudding 1 egg Mix together. Vanilla pudding make hole add jam. Chocolate pudding either add chocolate chips or leave plain.

Strawberry pudding either add white choc chips or leave plain. Cook 180 degrees until cooked.

Little Gluten-free Chocolate Cakes

6x15cm squares of baking paper 90g of dark cooking chocolate cup rice flour 1/3 cup GF SR flour 90g butter cup castor sugar 2 egg yolks 30g ground almonds 2 egg whites 1 tblsp castor sugar, extra Chocolate glaze 45g dark chocolate 1 tblsp pure cream Prepare the chocolate glaze by placing the chocolate and cream in a small bowl and melt over gentle heat until the chocolate has melted and the glaze is smooth and shiny. Remove the bowl from the hot water and leave in a cool place to thicken. Pre heat oven to 180 degrees Celsius. Push the baking paper into muffin tins and pleat it to form a cup shape so the excess paper stands above the tray. Melt the chocolate over hot water and stir until smooth. Allow to cool. Sift the rice and SR flour together. Cream the butter and sugar together with a wooden spoon until light and fluffy. Add the egg yolks one at a time and beat well after each addition.

Stir in the almonds and chocolate. Beat the egg whites until soft peaks form. Add the extra castor sugar and beat for another minute until the egg whites look glossy. Using a spatula, fold the egg whites into the mixture alternately with the sifted rice and SR flour. Spoon the mixture evenly into the muffin tins. Bake at 180 degrees Celsius for approx 25min or until firm to touch. Cool on a cake cooler. To finish, spoon a little of the cooled glaze over the top of each cake.

Meringues
1 egg white 1 cup castor sugar 1 tbs vinegar 1 tbs boiling water 1 tsp vanilla beat egg whites stiffly. Add all other ingredients and beat well for 15 mins. Bake at 145c for 1 hour.

Mud cake
1/3 cup cocoa 1/3 hot water 150g of dark chocolate 150g unsalted butter 1 1/3 cups brown sugar 1 cup ground almonds 4 eggs, separated Grease a deep 19cm square cake pan. Line pan with a strip of baking paper to cover base and extend over 2 opposite sides. Combine cocoa and water in large bowl, stir until smooth. Add chocolate, butter, sugar and nuts; stir until combined. Stir in egg yolk, 1 at a time. Beat egg whites in a small bowl until soft peaks form; fold into chocolate mixture in 2 batches. Spread mixture into tin and bake in moderate oven for 1 hours. Cool in tin then turn

out dusting with icing sugar. Best served with a dob of whipped cream or ice cream.

Sponge (easy)
4 large eggs cup sugar cup custard powder cup cornflour tsp bicarb soda 1 tsp cream of tartar beat egg whites until stiff. Add sugar. Fold in egg yolks. Add other ingredients, sifted. Put in tins with large sides. Bake in mod/hot oven for 20mins.

Toffees
Makes 12 toffees 3 cups sugar 1 cup water brown vinegar Place sugar, water and vinegar into saucepan, stir over low heat until sugar has dissolved. Brush down side of saucepan wit brush dipped in hot water to remove sugar. Increase heat and boil rapidly for 15 mins or until a small amount dropped into cold water cracks. Place saucepan in cold water to drop temp for a min. pour toffee into patty pans

Yankee Doodle Brownies

cup butter, softened cup flour 1 cup sugar cup cocoa powder 2 eggs 1 tsp vanilla Cream butter and sugar until light and fluffy. Beat in eggs, flour, cocoa powder and vanilla. Can add chopped almonds. Pour into an 8-inch tin, greased and bake at 160degrees for 25mins. Decrease baking time if in larger tin, as they need to be soft.

Caramel Popcorn
Pop 100g of popcorn, spread over greased trays. Melt 140g of butter with cup of castor sugar and 2/3 cup of honey. Stir until melted, boil for 1 min then simmer for 810 mins. (or until golden brown) Pour over popcorn, wait till set before breaking up into pieces.

Vanilla Fondue
cup castor sugar cup almonds 1 tbs cornflour 2 tsp vanilla essence 1 cup of cream Place castor sugar, vanilla and cornflour in a saucepan. Add cream slowly and heat gently till thickened. Add almonds. Goes great with dates, cantaloupe strawberries and other things that can be dipped in it.

Chocolate fondue
12 ounces of sweet German chocolate (toblerone) 1 cup light cream 1 tsp vanilla extract combine together. Serve as a dip for many fruits.

Impossible Pie
4 egg 1cup of sugar cups of butter 1 cup of coconut cup plain flour 2 tsp vanilla 2 cups of milk Blend all ingredients bake in a pie dish at 180 degrees ceils till flour settles to form a crust, coconut a topping and the centre is an egg custard filling Cook for 30 minutes.

Lemon Delicious
Serves 4 60g butter cup castor sugar 3 eggs, separated 1 teaspoon grated lemon rind 1/3 cup S.R flour cup lemon juice cup milk Preheat the oven to moderate temperature. Using electric beaters beat the butter, sugar, egg yolks and rind in a small bowl until the mixture is light and creamy. Transfer to a medium bowl. Sift the flour into the bowl and stir with a wooden spoon until just combined. Add the juice and milk and stir to combine. Place egg whites in a small, dry bowl and beat with electric beaters until firm peaks form. Use a large metal spoon to fold the egg whites into other mixture. Tip into baking dish. Place the dish in a large baking dish with enough water to come one third of the way up the side of the dish. Bake for 1 hour.

Pavlova
Pinch of salt 4 egg whites 1 dsp cornflour 1 cups of sugar 1 tsp vanilla 1tsp vinegar Add salt to egg whites and beat until sift. Granularly beat in a 1 cup of sugar, adding it one tsp at a time and beating well. Beat until thick and glossy now fold in the remaining sugar. Quickly add vinegar, vanilla and cornflour. Spread onto heavy greaseproof paper. Bake in slow oven for 1 to 1 hours (325degrees celicies for 10 mins reset to 200).

Pancakes
1 cups S.R flour 1 tsp baking powder

2 tbs castor sugar 2 eggs 1 cups milk Sift dry ingredients into a bowl add eggs and milk to desired consistency and beat until fluffy. Makes approx 12 medium to large pancakes.

Strawberry powder puffs

3 eggs, separated` cup castor sugar cup cornflour 1 tsp cream of tartar bicarb strawberries cream Whisk egg whites to peaks, add sugar and beat until mixture is glossy. Beat in egg yokes. Fold in cornflour shifted with cream of tartar and bicarb. Drop in heaped teaspoons on greased tray. Bake for about 6 mins in moderate oven. Quickly remove from tray. When cold serve joined with sliced strawberries and whipped cream.

Beef Stir Fry

cup salt reduced beef stock 8 tsp salt reduced soy sauce 1 tsp ground ginger 1 clove of garlic, crushed tsp grated orange rind 4 tsp vegetable oil 1 slice topside beef steak, trimmed and cut into thin strips. 1 medium capsicum 1 cup carrot

1 cup celery cup spring onions 2 cups fresh bean sprouts combine stock, soy sauce, ginger, garlic, and orange rind. Cook meat, take out, fry vegies, add stock, stir in beef, add bean sprouts. Serve with rice or Chinese noddles.

Cauliflower Cheese
Serves 4 500g cauliflower, cut into florets 30g butter 3 tsp pl flour cup milk cup grated cheese 1/3 fresh breadcrumbs Steam or microwave cauliflower for a couple of mins, until just tender. Arrange the cooked cauliflower in a shallow ovenproof dish. Melt butter in pan add flour and cook stirring for 1 min. Add the milk a little at a time stirring until completely smooth between each addition. Then keep stirring over medium heat until sauce boils and thickens. Simmer for 1 min, still stirring. Remove pan from heat and add most of the cheese keeping 2 tbs for on top. Pour sauce over cauliflower and sprinkle with breadcrumbs and cheese. Cook in oven until cheese has melted and breadcrumbs are golden.

Chicken Stir-fry with Snow peas and Cashews

3 chicken fillets, thinly sliced cornflour 1 tsp

 cup serry cup chicken stock 1 tbs soy sauce 1 clove garlic 2 tsp oil 1 onion sliced 1 tsp ground ginger 130g of snow peas 1 red capsicum, finely sliced 60g unsalted cashew nuts Combine chicken, cornflour, sherry, stock and soy sauce. Set aside Cook garlic lightly in the oil over medium heat, then reduce heat and add onion and ginger. Stir fry for about 2 mins. Stir in chicken and cornflour mixture (double cornflour mixture) and continue to stir over heat until sauce thickens. (5-8mins) Add snow peas and capsicum and cook for another minute. Sprinkle with cashews and serve with boiled rice.

Chicken Patties
200g chicken, chopped 440g can corn kernels, drained 3 spring onions chopped 1/3 cup chopped parsley 1 tbs soy sauce 2 tps cornflour 1 large egg Mix all ingredients. Place spoonfuls in fry pan. Cooks about 10 on medium heat Turn as required. If liked serve with diced avocado and tomato.

Chow Mien
375g of mince meat 1 pkt chicken noddle soup 1 cups hot water cup rice 2 stalks of celery 1 onion sliced cabbage finely shredded 1 cup beans or carrots 2 tsp soy sauce 2 tbs tomato sauce tsp curry powder 1 tsp salt, 3 shakes of pepper Brown meat and drown off fat. Place noodle soup mix and hot water in saucepan; add meat and carrots stir well. Cook for 20 mins. Add all other ingredients, stir until boiling and cook for 10 mins. Stir occasionally. Rice may be cooked separately.

French Toast
2 tbs butter 1/3 cup milk 4 bread 2 eggs Soak bread in mixture and cook in pan.

Fried Rice
5 cups of rice in the rice cooker. 10 Eggs, shaken, cooked like pancakes in 2 lots, then chopped. Can of corn peas in microwave (slightly warm) Capsicum, Chopped Stir fry 2 mins corn, peas, capsicum Then warm up bacon. In pan put oil, rice, bacon, vegies. Stir till warm. Add soy sauce. Can add another spice such as Season All Asian.

Jens Stir Fry

1 kg chicken breasts tspn ginger vegies of choice (cut-up small) 1 tspn chicken stock, 2 cups hot water approx 1/3 cup soy sauce Unsalted peanuts 1 tblspn honey Marinate chicken in honey, soy sauce, garlic for 1 hour. Then stir fry chicken, in small lots, in hot frypan (gas burners).Take out. Fry vegies from slower cooking vegies to faster ones. Dont overcook. Microwave harder vegies. Add chicken then hot water with chicken stock powder and ginger powder, leftover marinate sauce or some extra soy sauce. When cooked add some cornflour cold water mix. Serve with rice. Serves 8.

Lemon Chicken
4 chicken breasts cup lemon juice 1 tsp grated lemon rind 1 tbs soy sauce 2 tsp honey 2 tsp oil 1 tsp fresh ginger 1 clove garlic tsp sesame oil Arrange chicken in a single layer non metal dish. Mix all other ingredients and pour over chicken, cover and refrigerate for at least four hours, turning occasionally. Drain chicken and place in baking dish. Bake in pre heated oven (180) for 40 mins or until cooked, basting occasionally with the marinade.

Macaroni Bake
500g of mince meat
1 onion 1 cups macaroni grated cheese brown mince, dice onion and bacon. While this is cooking, cook macaroni. Add soup to meat mixture, 1 pkt rashers 1 can tomato soup cup milk

then milk, then cooked macaroni. Mix together then put in oven proof dish coating with cheese. Cook for 30mins at 180 degrees.

Porcupine Meatballs
500g minced beef, lamb or pork 1 clove of garlic crushed cup uncooked rice cup water 1 onion chopped 440g tin of tomato soup can add parsley or some other spice Mix together meat, rice, onion, garlic, salt and pepper. Shape into small balls. Add water to tomato soup and bring to boil in saucepan. Drop balls into liquid and simmer for 40mins. OR mix up liquid in jug and pour over meatballs in oven dish, then cook for 1hr at 180 degrees.

Non Yeast Pizza Dough

2 cups SR flour tsp salt 1 tbs butter cup of milk Rub flour, butter and salt together then add milk. Cook in a moderate oven for 20 mins.

Oven Potatoes
Peel and wash potatoes. Chop into small pieces. Preheat dish (to stop sticking) Pour oil into baking tray to cover bottom sit potatoes oil and spray with oil spray. Then sprinkle with steak spice and mixed herbs. Cook for 15mins at 200- 220degrees then turn over. Cook then for another 30 mins.

Pasta Bolognaise with vegetables

Serves 2 1 tbs of olive oil 1 tsp chopped garlic 1 onion, diced 150g mince 1 red capsicum 500ml of prepared pasta sauce 1 tsp of basil 1 tsp of oregano 200g of fettucine or spaghetti parmesan cheese to sprinkle 3 cups of chopped vegetables (broccoli, zucchini, carrots, Red Cabbage) In a large frypan heat oil and saut onions and garlic. Add mince and drown for 2-3 mins. Add capsicum and vegies stir fry for 2-3mins. Pour in pasta sauce and cover and simmer for 6-8mins. Cook pasta then drain serving with the meat sauce adding the herbs to the bolognaise before hand.

Scalloped Potatoes
Serves 4 500g potatoes cup cream cheese tsp ground nutmeg 2/3 cup milk cup grated cheddar 20g butter

Brush a 20cm shallow ovenproof dish with melted butter or oil, and preheat the oven to 180. Peal potatoes and cut into thin slices. Place the slices in layers in the prepared dish, over lapping the slices slightly. Combine the milk and cream in jug and drizzle over the potatoes. Sprinkle with cheese evenly and then dust with nutmeg and dot with butter. Bake for 45 mins or until potatoes ate tender.

Souvlaki
100g lamb, cubed Marinade: 2 tsp soy sauce onion, graed 2 tsp oil 2 pinches oregano 2 pinches of paprika salt and pepper tsp Worcestershire sauce mix the marinade then place meat in it for 10mins. Place meat on skewer and grill. Tzatziki sauce cup natural yoghurt 1 clove crushed garlic 1 tsp cucumber, grated 1 tsp parsley, chopped 1 tsp oil lemon juice Use salads to put with the meat and sauce in a souvlaki.

Soya Burgers
420gcan soya beans 2tbs tomato paste cup shallots, chopped cup celery, finely chopped cup carrots, grated 1 egg 1 cup breadcrumbs 1 tbs oil combine all ingredients in a bowl except the breadcrumbs. Shape into 8 burgers and coat in breadcumbs. cook in a frypan on gentle heat.

Spicy Chicken legs

8 lge chicken legs 1 egg cup pl flour 2 tsp curry powder 1 tsp dry mustard powder tsp cinnamon 1 tsp paprika salt, pepper oil for frying and for oven dish. coat legs with beaten egg. Roll in combined ingredients. Either fry in oil till cooked or fry in oil till browned and finish cooking in the oven. 180degrees for 1 hour.

Stuffed Capsicums
Serves four 1 cup cooked rice onion chopped 2 stalks of celery, chopped chopped capsicum 1 cup chopped cabbage 1 cup cooked mince or cup of chopped salami or ham or bacon stir fry and add rice. Season with salt, black pepper and soy sauce. Stuff into whole capsicum through hole where stem is taken out. Put a square of cheese over hole and bake in the oven.

Sweet and Sour Rice

1 tbs olive oil 1 spanish onion, chopped Sweet and Sour sauce 2 rashes bacon cup sweetened pineapple juice 3 zucchini, chopped1 cup water 1 tbs brown sugar (need more) 1 capsicum, chopped 1 cup water

200g of peanuts cup tomato sauce cup chopped young corn spears 1 tbs cornflour (need more) 4 cups rice 2 tbs brown vinegar Heat oil in a pan, add the onion, bacon, zucchini and capsicum. Cook until onion is soft. Add other ingredients. Sauce. Combine juice, water, sugar, tomato sauce and cornflour blended with vinegar in pan. Bring to boil stirring until mixture thickens. Mix sauce with vegies and serve on rice. Recipe can include 2 cups of chicken if you would like.

Tandoori Chicken Strips

Serves 4 2 chicken breasts 2 tsp lemon juice 2 pinches of saffron powder 4 tsp boiling water 1 tsp coriander powder 1 tsp grated ginger 1 tsp cumin powder 1 clove garlic, finely chopped pinch of cayenne pepper 1 tsp vegetable oil 1 cup yoghurt Sprinkle chicken with lemon juice, dissolve saffron powder in boiling water, sprinkle over chicken and let stand for 5mins. Mix remaining ingredients except oil. Spread on chicken and marinate for a few hours. Place chicken in dish spoon over a little oil and then cook for 20 mins at 180. Serve with salad or rice.

Tex Mex Casserole

1 tbs oil 500g minced beef 410 can tomatoes; crushed 425g can red kidney beans tsp cumin 500g potatoes, thinly sliced 1 cup grated cheddar cheese tsp chilli powder 50g pkt corn chips Fry mince; add tomatoes, kidney beans and cumin. Stir. Turn down heat and simmer 15mins, stirring every now and then. Turn oven to 180 degrees. Layer 1/3 potato on base of an ovenproof dish. Spoon the mince on top. Top with another layer of potatoes, another mince layer and finish with potatoes. Sprinkle cheese in each layer and on top. Bake for 45mins. Spread corn chips on top then cook for a further 15mins serving hot.

Train Smash
1 tbs of olive oil 2 tbs of tomato paste 1 onion 1 tsp curry powder 500g lean mince 1 cup rice 1 cup beef stock bunch of spring onions 4 cups of chopped vegies (zucchini, carrots, squash, capsicum, cabbage or brussel sprouts.) Fry onion in large pan. Add mince and cook for 2-3 mins. Add vegies and stir fry for 1-2 mins. Add curry powder, tomato paste, rice and stock. Cover and simmer for 20-25 mins, (stirring occasionally) or until rice is cooked. Stir in chopped spring onions. Serve for dinner. Serves 4.

Tuna Mornay
1 small onion diced 2 ozs (60g) butter

 cup flour pinch cayenne, pepper, salt, milk 1 small can of corn kernels 2 hard boiled eggs cup cooked peas bread crumbs and extra butter 1 tin drained tuna Boil eggs earlier and cool immediately. Drain corn and reserve liquid. Make liquid up to 1 pint with milk. Chop eggs. Fry onion in extra butter and set aside. Brown butter in saucepan. Stir in flour and cayenne. Very gradually add liquid, stirring until thick. Remove from heat. Fold in fish, corn, eggs, onion and peas. Place in casserole dish. Sprinkle with breadcrumbs and dobs of butter. Cook 180 degrees for about 15mins.

Turkey Chops
cup tomato paste 2 tbs soy sauce 1 tsp ginger tin coconut cream 6 tsp mustard (whole grain) 1 tbs brown sugar dash of chilli sauce Trim fat from chops. Lightly oil oven dish and lay chops over base. Spread mixture over the chops. Cook at 180 degrees for 1 hour.

Veggie Bake
1 potato 1 white onion 2 carrots 3 small zucchinis 1 parsnip Can of tomato soup 440g cup of water 1 cups of macaroni Grated cheese and breadcrumbs Thinly slice 2 carrots, 1 parsnip, 1 white onion and 3 small zucchinis. Cut one potato into small cubes. Mix vegies with 2 teaspoons of herbs, 2 tablespoons of parsley and 1

1/2 cups of cooked macaroni. Spoon into buttered casserole dish, pour on a can of tomato soup (small 440g), mixed with cup of water, top with grated cheese. Bake in a moderate oven for 45min, until bubbly, sprinkle with breadcrumbs if desired.

Vegetable macaroni
250g macaroni 3 tbs butter 1/3 cup plain flour 1 cup milk 1 tsp dry or grainy mustard 125g of tasty cheese 1-2 cloves of garlic 3 carrots 1 red capsicum 2 zucchini 1 tsp tomato paste tsp dried oregano boil macaroni until just tender, drain, rinse. Make a white sauce: melt 2 tbs of butter, stir flour, cook for 1 min and gradually add milk. Allow to boil and thicken and stir in mustard and half the cheese. Melt remaining butter, fry garlic, carrot and capsicum for 5-6 mins. Add zucchini, tomato paste, herbs and pepper and salt to taste. Cook for another 2 mins. Put half the macaroni in a greased casserole dish and layer with vegetables and 1/3 of the sauce. Blend the remaining macaroni with the remaining sauce and spread on top. Sprinkle with remaining cheese and bake in a moderate hot oven for 30-40mins until bubbling and brown.

Vincent Lasagne
Noddles =instant lasagne noddles Meat sauce: 2cloes crushed garlic 3 diced onions 1 diced carrot 1 tsp of oregano 500g minced steak 420ml tomato soup 3 bay leaves 2 rashes of bacon, diced salt, pepper Method: brown steak, then onion, Add remaining ingredients, Cook for 1 hr.

Cream sauce: 1 oz butter 4 tbs flour 1 can evaporated milk dissolved in 1

1/8 tsp nutmeg 1 beef cube cup of water

tsp salt method; melt butter, add flour and seasoning, gradually add milk and stock. Stir until sauce boils and thickens. Grease casserole dish. Cover bottom with a layer of meat sauce then noodle with corners and ends up, cover with a layer cream sauce and cheese. Cook in moderate oven for 25 to 30 mins.

Vegetable chicken curry

Serves 2 1 tbs of olive oil 1 onion, chopped 500g of chicken, chopped 1 tbs curry powder 2 tablespoons of honey 1 cups of chicken stock 1 tbs of cornflour 4 cups of vegies of all sorts Saute onion. Add chicken and curry and stir through. Add vegetables and stir fry for 2-3 mins. Add honey and chicken stock, then cover and simmer for 810mins. Mix cournflour with half cup of water and stir into curry. Cook for 1 min. serve over rice.

Chicken and corn soup

2 pkt of Chicken and noddle soup mix combines with 2 litre of boiling water in saucepan. Cook for 2 mins.

Add chicken pieces of 1 chicken and 1 can cream corn. Cook slowly in saucepan. Simmer for 1 hour.

Minestrone soup
Serves 4 1 tbs oil 1 onion, chopped 1 rasher bacon, chopped 1 clove garlic, crushed 1.25 litres beef stock 2 tomatoes chopped 1 carrot, chopped 1 potato, chopped 1 celery stick, chopped 2 tbs tomato sauce 1 zucchini, sliced 100g green beans, chopped 1/3 cup macaroni 2 tbs chopped fresh parsley 300g red kidney beans Heat oil in large pan and cook onion and bacon till lightly browned. Add garlic and cook for 1 min more. Add stock, tomato, carrot, potato, celery and tomato paste to the pan. Bring to boil, reduce heat and simmer for 20mins. Add zucchini, green beans, macaroni and parsley to the pan, simmer for a further 15 mins. Rinse and drain kidney beans and add to pan. Serve into bowls to eat.

Pumpkin Soup
30g butter 2 cups white stock or chicken stock 1 onion 2 tsp of sugar I cup of milk 1 kg pumpkin, peeled and chopped Freshly ground pepper nutmeg to garnish Heat the butter in a large heavy saucepan. Add the pumpkin and onion and stir until the pieces are well coated with butter. Cover the pan and cook very gently

for 10 mins to develop the flavour. Add the sugar, pinch of salt and the stock. Replace the lid and cook over a low heat until pumpkin is very tender. Add the milk then put soup through a sieve, or puree in a blender or processor fitted with a steal blade. Reheat if serving hot sprinkling with a bit of nutmeg, can include a blob of cream.

Zucchini Soup
Zucchinis, sliced 2 handfuls of onion 1 tbs marg 1 tsp curry 4 cups water 1 cup water with 5 cubes chicken stock Lightly fry onion in butter then add zucchini, curry, chicken stock and water. Cook till zucchini are really soft. Then put in vitamiser.