4 chicken breast fillets or can use chicken thighs
Moroccan seasoning
1-2 tablespoons Olive Oil
1 cup chicken stock
1 cup cream
Lightly coat each side of the chicken with the Moroccan seasoning.
Heat oil in pan and brown both sides of chicken.
Add chicken stock to pan and bring to boil.
Once chicken is cooked through remove and cover to keep warm.
Reduce stock until it forms a brown liquid.
Add cream and scrape all brown bits off bottom and edges of pan.
Bring to boil and simmer until reduced by half.
Serve sauce over chicken breast.

1¾ cups sugar
2 eggs
½ teaspoon salt
Grated rind of 2 lemons
3 teaspoons lemon juice
¾ cup oil
1 cup Greek natural yoghurt
2 cups self-raising flour

In a bowl, mix rind, oil, eggs and sugar with a fork.
Add remaining ingredients and combine well.
Pour into greased ring tin and bake at 180C for 30 minutes
Leave to cool then turn out and dust with icing sugar.
or
Line muffin trays with paper muffin cases, fill cases two-thirds full and bake for about 20 minutes or until a skewer inserted in the middle comes out clean.

1 x 450g can baby beetroot
1 x 150g packet salted cashew nuts
1 cup grated parmesan cheese
1 clove garlic, crushed
1 tablespoon lemon juice
Salt and pepper to taste

Drain beetroot, reserving 1 tablespoon of the juice.
Place cashews in a food processor and process until chopped.
Add drained beetroot and parmesan.
Process until it is all finely chopped.
Transfer to a large bowl.
Stir in garlic, lemon juice and reserved beetroot juice.
Season to taste.
Can be made ahead

5½ cups of raw nuts of your choice (I like whole almonds, cashews and peanuts)
2 tablespoons maple syrup
2 tablespoons butter, melted
1 ½ teaspoons sea salt
1 teaspoon vanilla extract
¼ teaspoon cayenne pepper
Preheat the oven to 180°C.
Line a large baking tray with parchment paper so the maple syrup doesn’t get stuck to the pan.
Mix the nuts in a large bowl.
In a small bowl combine maple syrup, melted butter, salt, vanilla, cayenne pepper and gently whisk until blended.
Pour the mixture over the nuts and stir well until all the nuts are lightly coated.
Spread the mixture in a single layer across the baking tray.
Bake, stirring after the first 10 minutes and then every 5 minutes thereafter, until the nuts are deeply golden usually about 40 minutes for me but depends on your oven.
Remove the pan from the oven and stir the nuts one more time, spreading them into an even layer across the pan.
Let them cool down for about 10 minutes, then, while the nuts are still warm, carefully separate any large clumps (this may or may not be necessary).
Let the nut mixture cool completely on the pan.
Nuts will keep for up to 2 months in a sealed bag at room temperature.

300ml thickened cream
2 x 170g tins of passionfruit or pulp of 4 passionfruit
4 teaspoons Triple Sec or any orange liqueur
8 shop bought meringue nests

Line a loaf tin with clingwrap leaving plenty of overhang on the sides of the tin so that you can cover the top later.
Whip the cream until it is slightly thickened but not stiff.
Add the passionfruit, then the liqueur and fold briefly just to combine.
Break up the meringue nests, making a mixture of both dust and small pieces and very gently fold in until evenly mixed.
Spoon gently into the lined loaf tin, pressing down as you go. Smooth top and cover with the clingwrap overhang.
Wrap the tin in another sheet of clingwrap and put in the freezer overnight.
Serve sliced in thick slices with fruit of your choice.
Wrap up any remaining unsliced loaf up and put it back in the freezer.

This recipe comes from my Great Great Grandmother and possibly originated in her native Wales.
In my Gran’s house it was a great stand-by if unexpected visitors turned up for lunch or even in the evening where in those days supper was always offered to guests along with a cup of tea. In Gran’s later years family members would look after her during the day. Sometimes I would go down to give Mum a break and Gran’s eyes would light up every time I would offer Cheese & Onion on toast for lunch. Years later when Mum had to go into care in a nursing home her daughter Lel travelled over 100kms to visit her every day and would regularly cook Mum’s favourite meals and take them to her so she didn’t have to always eat hospital food. Mum’s eyes would light up just like her mothers whenever Lel cooked this.
Whilst it is a family favourite and very tasty it does not look particularly appetizing and I have found that if you have not been born into the family then usually you will not even try it.

Chopped onion
Chopped tomato
knob of butter
Diced cheese (we always used Kraft Cheddar - mainly because it was pretty well the only cheese readily available - anyway you would need a cheese that melts easily)
Some milk
Salt and pepper

1. Put all ingredients into small saucepan or small frypan and stir over low heat until creamy. 
2. Serve straight away on hot buttered toast.

My Aunty made these delicious cakes in her wood oven.
From my cousin Trevor – when we were kids at home, Mum used to bake goodies while we were at school and so they were not eaten as soon as we got home she would hide them. We used to find some of them but as Mum had so many hiding places even she would forget where she put them. Weeks later she would find them – a nice fluffy looking green colour!

4 eggs
½ cup of corn flour
1 teaspoon of cream of tartar
½ cup caster sugar
¼ cup plain flour
½ teaspoon of bi-carb soda
1 carton of whipped cream and bananas to fill

1. Beat eggs until thick and creamy.
2. Add sugar and beat until dissolved.
3. Fold in sifted corn flour, plain flour and risings.
4. Pour into a greased tray.
5. Bake in moderately hot oven for approximately 15 minutes (180ºC-200ºC).
6. Turn out on a slightly damp cloth and roll up, when rolled unroll.
7. Spread with cream and banana pieces evenly.
8. Roll up again and dust with icing sugar.

From my sister Lyn - Could make these with my eyes closed – there wasn’t a kid’s party, prom pre-party, picnic or general celebration where finger food was used that didn’t involve these. The girls would be looking for a taste as soon as they were out of the oven to the point where I had to tell them I had counted them and knew exactly how many there were. It worked in the same way as when they were young and I had had enough of them being under my feet, I used to put them outside to play and tell them I was locking the door, which I never actually did, but they would take it at face value and never try the door handle to see if it would open (something Mum used to do to us as kids)

750gm sausage mince
1 large onion
¼ teaspoon mixed herbs
salt, pepper
4 thick slices white bread
warm water
puff pastry
1 egg yolk
1 tablespoon cold water

1. Put sausage mince, peeled and grated onion, mixed herbs, salt and pepper into bowl.
2. Cut crusts from bread, put bread in separate bowl. Pour over enough warm water to cover, let stand for 5 mins. Drain off excess water, squeeze bread gently to extract water.
3. Add bread to sausage mince mixture, mix well.
4. Roll pastry on floured surface.
5. Add a pipeline of meat mixture across width of pastry and roll up until completely enclosed.
6. Cut along edge of pastry and with back of knife make indentations at 1cm intervals along length of roll.
7. Cut into 5cm pieces and put onto greased oven tray side by side. Do same with rest of mixture.
8. Brush tops with combined water and egg yolk.
9. Bake in hot oven (230°) for 10 mins, reduce heat to moderate (190°) cook further 15 mins or till golden brown.

Makes about 24