Archive Recipes

Archive Recipes

1 packet milk chocolate buttons
250g dark chocolate
¾ block Turkish delight chocolate broken into squares
3 x 50g Cherry Ripe bars, chopped
2 x Turkish delight bars, chopped
¾ large bag marshmallows
½ bag baking marshmallows (found in baking isle at supermarket)
1 scoop unsalted nuts of your choice (pistachio, cashews, roasted peanuts etc.)
Line a 18 x 28cm tray with baking paper.
Melt buttons and dark chocolate on low heat until smooth and runny.
Mix Cherry Ripes, both Turkish Delights, both marshmallows and nuts into large bowl.
Once chocolate has melted, mix quickly with other ingredients.
Pour into prepared tray and place into fridge for approximately 20 minutes or until almost set.
Remove from fridge and cut into desired pieces then return to fridge to set.
A delicious pavlova and cheesecake all in one. Allow for pavlova to cool overnight in the oven and for the finished dish to set overnight in the fridge.

4 egg whites at room temperature
1 cup caster sugar
1 teaspoon cornflour
½ teaspoon lemon juice
1 teaspoon vanilla extract
Whipped cream, strawberries, mixed berries to decorate
300 ml cream
2 teaspoons gelatine
500 g cream cheese at room temperature
¾ cup caster sugar
170 g tinned passionfruit pulp
Remove the base from a 24cm (9 inch) springform tin. Put the base away as you don’t need it.
Line a flat oven tray with baking paper. Choose a tray that fits in the fridge as the cheeselova will need to stay on it until it has set completely.
Place the (baseless) spring form pan on top of the tray and line the spring form pan with a circle of baking paper coming up a few centimetres above the edge.
Whip egg whites until soft peaks form. With the beaters running, add caster sugar one spoonful at a time, beating well in between each addition. This will take some time but is important for the finished result.
Add the cornflour in with the last spoonful of sugar.
Continue mixing for 5-10 minutes until the sugar has dissolved completely.
Add lemon juice and vanilla and continue mixing for another minute.
Spoon into prepared tin (the meringue will be sitting directly on the lined tray), smoothing down the top evenly.
Place in the oven and bake for 1½ hours. Without removing pavlova turn off oven and allow to cool overnight.
Next day beat cream until thick. Set aside.
Dissolve gelatine in ¼ cup boiling water. Set aside.
Whip together cream cheese with caster sugar until smooth. Add dissolved gelatine and passionfruit and beat well.
Fold through whipped cream.
Spoon filling into tin on top of pavlova base, pushing it right to the edges and smoothing out evenly on top. Refrigerate overnight to completely set.
Just prior to serving, remove from fridge. Tilt tin and carefully remove paper from base, then place on serving platter.
Unlock spring and carefully remove tin - you may need to first slide a knife around between tin and paper to unstick it. Pull off paper.
Spread extra whipped cream on top (you can cover the sides if you want to hide imperfections) and top with fruit and serve.
200g milk chocolate, chopped
200g dark chocolate, chopped
395g can sweetened condensed milk
250g Maltesers
Combine the milk chocolate, dark chocolate and condensed milk in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn’t touch the water). Heat, stirring occasionally, for 5 minutes or until the chocolate has melted and the mixture is smooth.
Grease a square 19cm cake pan and line with baking paper, allowing 2 opposite sides to overhang.
Reserve about 15 Maltesers and spread the rest in the prepared pan. Pour the chocolate mixture over the Maltesers.
Top with reserved Maltesers. Place in the fridge for 2 hours or until set. Use the baking paper to lift the slice from the pan. Cut slice into squares to serve.
35g salted butter
2 leeks sliced
1 onion medium finely chopped
2 garlic cloves crushed
600g potatoes peeled chopped
3 cups chicken stock
375ml Carnation Light & Creamy Evaporated Milk
salt and pepper to taste

Melt the butter and saute leeks, onion and garlic for 5-10 minutes.
Add potatoes and cook for an extra 5 minutes.
Add stock and simmer uncovered until potatoes are tender.
Puree mixture.
Return to heat and add evaporated milk, salt and pepper.
Bring to the boil and then serve.
1 litre chicken stock
2 large onions, sliced finely
2 bay leaf
Generous pinch saffron threads
Sea Salt and cracked pepper
700g medium sized potatoes (duchess cream, or waxy style)
Wash and peel potatoes.
Cut a very thin slice off one side so that it sits flat.
Slice the potato all along the top side but only make the cut two thirds way down. Use a skewer pushed through to stop from cutting all the way through the potato.
Lightly warm the chicken stock and add the saffron and allow to infuse.
In a baking dish sprinkle the base with sliced onion, and bay leaf.
Place the potatoes on top and pour in saffron stock. This should come up half to two thirds the way up.
Push a little butter into the top of each potato and sprinkle with salt and pepper and bake 180C until tender, about 25 minutes.
The potatoes will be soft and creamy on the bottom and a little crispy on top and take in the colour and aroma of the saffron.
Take 8 quinces and wipe clean, put into a pan with 4 lb (1.8kg) sugar and 6 pints (3 litres) water; boil 4 hours. Lift fruit out carefully and strain jelly into jars.
1 cup sugar
½ cup brown sugar packed
1 cup canola oil or vegetable oil
3 eggs room temperature
2 cups gluten free plain flour
1½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 tablespoon cinnamon
½ cup almond milk with 1 tablespoon of apple cider vinegar
1 tablespoon pure vanilla extract
2 cups carrots finely shredded
Preheat oven to 180°C.
Grease and flour 2 x 9 inch cake pans.
In a large bowl cream together oil, sugars, and eggs. Set aside.
In a separate bowl whisk together flour, baking powder, baking soda, salt and cinnamon.
Gradually add the dry ingredients into the wet ingredients, alternating with the milk.
Mix just until fully combined. (careful not to over mix)
Fold vanilla extract.
Pour batter evenly into prepared pans.
Bake for 20-25 minutes until center is set. (do not over bake)
250g red lentils
3 garlic cloves crushed
1 onion chopped
1 teaspoon ginger
1 teaspoon chilli powder
¼ teaspoon ground cumin
3 teaspoons Red Thai Curry Paste
1 red capsicum chopped
1 tin chopped tomatoes
2 large carrots chopped
1 litre vegetable liquid stock

Wash and soak lentils for at least 30 minutes.
In a large pan, fry garlic, onion and ginger until soft in a bit of oil.
Add chilli, cumin and curry paste, stir for a few minutes.
Add capsicum, tomatoes and carrots.
Add salt and pepper.
Add lentils.
Stir for 5 minutes, then add stock.
Cook on low heat for 30 minutes.
Puree using a stick blender or in a blender
Reheat, taste and adjust seasoning and chilli to taste

Make sure to use a Thai red curry paste.