Chocolate Volcanoes

INGREDIENTS
200g top quality dark chocolate (min 75% cocoa solids)
125 g butter
75 g flour, sifted
175g caster sugar
4 eggs
100g ground hazelnuts or almonds
crème fraiche or greek yoghurt to serve

METHOD
-Melt chocolate and butter in a glass bowl over a pan of simmering water, or on medium heat in microwave in one-minute bursts (remembering to stir continuously).
- Lightly beat eggs in small bowl.
- Combine flour, sugar and ground nuts in larger bowl.
- Add melted butter and chocolate to dry mix, stir well, cool.
- Add eggs to mixture.
- Grease four 200ml or six 150 ml ramekins with butter.
- Divide mixture evenly into ramekins.
- Bake at 180°, four for approximately 18 minutes, and six at approximately 12 minutes.
- Serve hot with crème fraiche or greek yoghurt.

COMMENTS
These are delightfully runny in the centre. You can either dig into your ramekin, or invert onto a plate, which will cause the pudding to explode lava-like. As the pudding is very rich, you can choose to make smaller or larger ones to your liking. Baking times are completely dependent on your oven, and puddings should look uncooked and jiggly in the centre.

SERVINGS
4 - 6

SOURCE
Jules, from House & Garden

Naan Bread

INGREDIENTS
2/3 cup warm water
1 tsp dry yeast
1 tsp sugar
2 cups flour
1 tsp salt
4 tbsp ghee, melted (alternatively, use olive oil)
2 tbsp yoghurt
2 tsp kalonji (black onion seeds)

METHOD
Whisk water, yeast and sugar in bowl until yeast is dissolved.
Cover and stand in warm place for 10 minutes.
Sift flour and salt into a large bowl, add yeast mixture, yoghurt and half the ghee.
Mix to a soft dough then knead, on floured surface, about 5 minutes or until dough is smooth and elastic.
Place dough in large greased bowl, cover and stand in warm place for about 1½ hours, or until dough has doubled in size.
Once proved, punch dough, then knead on a lightly floured surface for 5 minutes.
Divide dough into 6 pieces and roll each piece into a 20cm round naan.
Cook each naan separately on an oven tray covered with foil, under the grill for approximately two minutes each.
Brush naan with remaining ghee and sprinkle with kalonji and cook a further 30 seconds.
Alternatively, cook each naan in a well greased (but not oily) fry pan until puffed and just brown.

SERVINGS
Makes 6

COMMENTS
Party favourite, although takes ages to prepare, especially if you fry it

SOURCE
AWW Indian

The Best Pizza Toppings

INGREDIENTS
Gourmet Vegetarian: Pesto, Pumpkin, Spinach and Feta
tub of Pesto
1/4 pumpkin, sliced thinly and roasted
spinach leaves
feta, crumbled
pine nuts
mozzarella, grated

Supreme: Salami, Olives, Mushrooms and Capsicum
tomato pasta sauce
salami, sliced
olives, pitted and halved
champignons or button mushrooms, halved
capsicum, sliced
mozzarella, grated

Satay Chicken
tomato paste
1 quantity of satay chicken
spanish onion, sliced thinly
mozzarella, grated
coriander

METHOD
Prepare pizza bases with fresh pizza dough, or slice turkish bread in half lengthways.
For each different topping:
Spread pizza base with sauce.
Add toppings.
Sprinkle with mozzarella.
Bake at 250C for 7 - 10 minutes until golden and crispy.

SERVINGS
10

SOURCE
Vikki

Basic Pizza Dough

INGREDIENTS
800g strong white bread flour
200g fine ground semolina flour or strong white bread flour
1 level tablespoon fine sea salt
2x7g sachets dried yeast
1 tbs golden caster sugar
650mL lukewarm water

METHOD
Add the yeast and sugar to the tepid water.
Mix with a fork and leave for a few minutes.
Pile the flours and salt on to a clean surface and make an 18cm well in the centre.
Pour yeast mixture into well.
Using a fork and a circular movement, slowly bring in the flour from the inner edge of the well and mix into the water- it will look like stodgy porridge.
Continue to mix, bringing in all the flour.
When the dough comes together and becomes too hard to mix with the fork, flour your hands and begin to pat it into a ball.
Knead the dough by rolling it backwards and forwards, using your left hand to stretch the dough towards you and your right hand to push the dough away from you at the same time.
Repeat this for 10 minutes until you have a smooth springy soft dough.
Flour the top of the dough.
Cover with clingfilm and let rest for at least 15 minutes at room temperature - this will make it easier to roll it thinly.
Divide the dough into as many balls as you want to make pizzas - small or large - 6 is a good quantity for this amount of dough.
Roll pizzas out 15 to 30 minutes before you start to cook them. If you want to work more in advance, keep the dough in clingfilm in the fridge.
Take a piece of the dough.
Dust your surface and the dough with a little flour, and roll it out into a rough circle about 0.5cm thick.
Tear off an appropriately sized piece of tinfoil, rub it with olive oil, dust it well with flour and place pizza base on top.
Continue doing the same with other pieces and then, if you dust them with a little flour, you can pile them up into a stack, cover them with clingfilm and put in the fridge.
Preheat oven to 250C.
Apply toppings.
Cook for 7 to 10 minutes, until the pizzas are golden and crispy.

SERVINGS
6 - 8 medium sized pizza bases

SOURCE
Jamie's Italy

Sticky Date Pudding

INGREDIENTS
1 1/4 cups seeded dried dates
1 1/4 cups boiling water
1 tsp baking soda
50g butter
1/2 cup brown sugar
2 eggs beaten lightly
1 cup SR flour

BUTTERSCOTCH SAUCE
3/4 cup brown sugar
300ml cream
80g butter

METHOD
Pre-heat oven to moderate, grease 20cm round tin and line baking tray.
Combine dates and water ,stir in soda and stand for 5 mins.
Blend or process date mixture with butter and sugar until pureed.
Add eggs and flour, blend and pour into tin.
Bake uncovered in mod oven for 1 hr.
Stand 10 mins, turn and serve with butterscotch sauce.

BUTTERSCOTCH SAUCE
Combine ingredients for sauce in med saucepan.
Stir over low heat until sauce is smooth and slightly thickened.

SERVINGS
8

Cucumber Salad

INGREDIENTS
2 small green cucmbers
2 red thai chillies, seeded, chopped finely
¼ cup peanut oil
1 ½ tbs lemon juice
1 clove garlic, crished
2 tsp cumin seeds, toasted
1 tbs finely shredded mint leaves

METHOD
Using a vegetable peeler, peel cucumber into long thin ribbons.
Just before serving, gently toss cucumber with remaining ingredients in medium bowl.

SERVINGS
6

SOURCE
Women’s Weekly Cooking for Friends

Hot Cross Buns

INGREDIENTS
1¼ cups milk
¼ cup sugar
1 ½ Tbsp dried yeast (Jesus rises)
4 ¼ cups flour (Eucharist)
½ tsp salt (preserving)
1 tsp cinnamon
½ tsp mixed spice (annointing)
¼ tsp ground cloves (nails)
2 eggs (resurrection)
125g melted butter
1 ½ cups dried fruit (wine)
¼ cup chopped peel (bitterness)

CROSSES
½ cup flour
1 Tbsp melted butter
5 Tbsp water (water gushed out his side when pierced)

GLAZE
2 Tbsp milk
2 Tbsp sugar

METHOD
Heat the milk to scalding point.
Remove from heat and stir in sugar.
Cool to lukewarm and sprinkle on the yeast.
Set in a warm place for 10 min or until frothy.
Sift together flour, salt and spices and place half in a large bowl.
Make a well in the centre.
Beat the eggs.
Add the yeast mixture, eggs and melted butter to the large bowl of flour.
Beat well with a wooden spoon.
Then stir in the mixed fruit and peel.
Gradually mix in the rest of the flour to form soft dough.
Turn onto a floured board and knead lightly.
Place in a greased bowl.
Turn over to grease the top of the dough.
Cover with a cloth and put in a warm place until double in bulk about an hour.
Turn onto a floured board and knead lightly.
Divide into 24 even-sized pieces.
Shape into balls and place slightly apart on a greased tray.
Cover and leave to rise again until double in size.
Meanwhile make the dough for the crosses.
Sift the flour and stir in the melted butter and enough of the water for the dough to be piped.
Using a fine nozzle pipe crosses on each risen bun.
Bake at 200 degrees C for 25 mins.

GLAZE
Mix milk and sugar together.
Brush over the buns.
Return to oven for another 5 mins.

SERVINGS
24

Chocolate Mousse

INGREDIENTS

200g best quality dark chocolate (75% cocoa solids)

4 free range eggs, separated

1 tbsp liqueur (Cointreau, Frangelico)

300 ml thickened (double) cream

METHOD

- Melt chocolate and cool.

- Whip cream till soft and dollopy.

- Beat egg whites til slightly stiff peaks form.

- Stir yolks and liqueur into chocolate.

- Add cream, then gently fold in egg whites.

- Refrigerate in your favourite serving dishes (ramekins, glasses, tea cups).

COMMENTS

This recipe makes eight small mousses or four generous. Be careful when beating both cream and egg whites, not to beat too much, as the resulting mousse will be less airy and more stiff.

SERVINGS

4 large or 8 small

SOURCE

Jules

Spaghetti Bolognese

INGREDIENTS
1 onion
1 carrot
1 stick celery
2 rashers bacon
1 clove garlic
2 Tbsp oil
500g mince
3 Tbsp tomato paste
1 tsp oregano
2 stock cubes
1 cup water
2 tsp worcestershire sauce
1 Tbsp fruit chutney
375g spaghetti
120g grated cheese

METHOD
Peel and chop onion and grate carrot.
Slice celery finely and chop bacon and garlic.
Heat oil in frypan and add veges and bacon.
Saute till onion is golden brown.
Add mince and stir til brown.
Add tomato paste, oregano, stock, water, sauce and chutney.
Mix well and bring to the boil.
Reduce heat and simmer uncovered for 30 minutes till liquid has almost evaporated.
Cook spaghetti in boiling water for 20 minutes.
Drain and rinse under hot running water.
Mix half the cheese through spaghetti.
Pile spaghetti onto serving plates and spoon sauce over.
Sprinkle with remaining grated cheese.

SOURCE
Melissa

Dutch Croquettes

INGREDIENTS
500g gravy beefstock from meat
1-2 cups flour
salt and pepper
2-3 tbs margarine
breadcrumbs

METHOD
Cube meat and cook in pressure cooker for ½ hr or 2-3 hr on stove.
Strain meat from stock and put stock aside.
Put meat in blender and whizz.
Melt margarine and add flour.
Slowly add stock to make sauce.
Drop in meat, taste and season.
When cool put in fridge, covered.
Roll into balls.
Roll in breadcrumbs.
Refrigerate until firm.
Freeze extras for later.
Deep fry in dripping rather than oil.
Cook till a deep brown colour and cooked through.

SOURCE
Dad, Oma

Special Lemon Delicious Cheesecake

INGREDIENTS
250g speculaas, crushed
125g butter, melted
500g cream cheese, softened
¾ cup caster sugar
1 tsp vanilla extract
1 lemon, rind finely grated, juiced
4 eggs
125mls thin cream

METHOD
Preheat oven to 180C.
Grease 20cm springform pan with melted butter.
Combine biscuits and butter, mix well and press into springform pan, refrigerate.
Beat cream cheese on low till smooth and creamy. Do not over beat, as this will unnecessarily aerate the mixture.
Add caster sugar, extract and lemon, beat further 3 minutes to ensure smooth consistency.
Add eggs, one at a time, until well combined.
Add cream.
Pour mixture into pan, bake for 1 hour, or until set.
Check the cake after the fortieth minute, until set.
Turn heat off, leave cake in oven with a wooden spoon placed inside the oven door to cool cake slowly.
After one hour, remove cake and place on bench for a further hour.
Once at room temperature, refrigerate overnight, or until chilled.

SERVINGS
Lots!

SOURCE
Juliette

Chocolate Banana Bread

INGREDIENTS
2 cups plain flour
2 tsp baking powder
1 cup caster sugar
3 bananas, mashed
125g unsalted butter, melted
2 eggs, lightly beaten
1 tsp vanilla extract
1 cup dark choc-chips
icing sugar, to dust

METHOD
Preheat the oven to 180C.
Grease a 24 x 13 x 7cm loaf pan.
Sift the flour and baking powder into a bowl.
Add the caster sugar.
In a separate bowl, combine the bananas, butter, eggs, vanilla and choc-chips.
Add to the dry ingredients and stir until just combined.
Pour into the loaf pan.
Bake for 1 1/4 hours.
Dust with icing sugar, serve warm.

SERVINGS
4 (large!!!)

SOURCE
Bill Granger Bill's Food

Moroccan Couscous

INGREDIENTS
200g instant couscous
375mL chicken stock
2 tbs unsalted butter
1/2 cup green olives, pitted, sliced
1/4 preserved lemon,chopped (discard the pulp)
2 tbs flat leaf parsley, chopped
pistachios, slivered

METHOD
Place couscous in a large bowl.
Bring chicken stock to the boil then pour over couscous.
Add butter and stir until melted.
Set aside for 15 minutes.
Add olives, preserved lemon, and parsley.
Season well and serve with slivered pistachios.

COMMENTS
Lemon juice can be added if preserved lemon is unavailable.

SERVINGS
8

SOURCE
Delicious Let's Entertain

Lamb Tagine

INGREDIENTS
1.5kg shoulder lamb, diced
1 large red onion, grated
2 garlic cloves, crushed
1 bunch coriander, leaves chopped
1 cinnamon stick
1 tsp ground cumin
1 tsp ground ginger
1 tsp paprika
1 tsp saffron threads
6 tbs (120mL) olive oil
1 large piece orange peel
810g can diced tomoatoes
2 tbs tomato paste
1 1/2 cups (375mL) beef stock
1 bay leaf
30g butter, diced
2 tbs honey
240g can chickpeas, drained, rinsed
1/2 cup green olives
Chopped mint, to garnish

METHOD
Combine the lamb, onion, garlic, coriander, spices, oil and 1 teasponn salt in a bowl.
Cover and refrigerate overnight.
Preheat oven to 160C.
Heat a non-stick frypan over high heat.
Add the lamb in batches and fry until lightly browned all over.
As the meat is cooked, place in a tagine or casserole dish.
Add the orange peel.
Drain the tomatoes, reserving the juice.
Set the tomatoes aside.
Combine the juice and tomato paste.
Add to the meat with the stock and bay leaf.
Cover and bake in oven for 1.5 hours.
Use a slotted spoon to transfer meat to a plate.
Place the dish over high heat (if you are using a tagine, you will need to transfer the liquid to a frypan).
Add the tomatoes and butter and reduce for 2 minutes.
Add the honey, chickpeas, olives and meat.
Cook, stirring for 1-2 minutes.
Garnish with mint.

COMMENTS
Dried apricots and prunes can also be added before baking for some extra flavour.

SERVINGS
8

SOURCE
Delicious Let's Entertain

Chocolate Chip Cookies

INGREDIENTS
185g butter, softened
1 tsp vanilla essence
¼ cup castor sugar
1/3 cup firmly packed brown sugar
1 egg, lightly beaten
1½ cups self-raising flour
1 cup dark choc chips

METHOD
- Beat butter, essence and sugars in a bowl with electric mixer until light and fluffy.
- Add egg, beat until combined.
- Combine butter mixture, self-raising flour and choc chips.
- Cover and refrigerate for one hour.
- Roll heaped teaspoonfuls of mixture into balls, place on lightly greased oven trays.
- Bake in moderate oven for about 15 minutes, or until lightly browned.
- Allow to stand for five minutes, then place on wire racks to cool.

SERVINGS
35

Belgium Biscuits

INGREDIENTS
125g butter
1/4 cup brown sugar
1 egg
2 cups plain flour
1 tsp baking powder
1 tsp cinnamon
1 tsp ground ginger
1 tsp mixed spice
Icing
3/4 -1 cup icing sugar
1/4 tsp raspberry or vanilla essence
few drops red food colouring
water
Filling
1/2 cup raspberry jam

METHOD
- Cream butter and sugar until light and fluffy.
- Add egg and beat well.- Sift flour, baking powder, cinnamon, ginger and mixed spice together.
- Mix into creamed mixture to make a firm dough.
- On a lightly floured board, roll out to a 3mm thickness.
- Cut out rounds using a 6.5cm scone or biscuit cutter.
- Bake at 180C for 15 minutes or until golden.
- When cold, ice half the biscuits.
- Spread the un-iced biscuits with raspberry jam and place iced biscuits on top.
Icing
- Mix icing sugar with flavouring and colouring.
- Add sufficient water to make pink icing of spreading consistency.

SERVINGS
18

SOURCE
Edmonds

Ginger Nuts

INGREDIENTS
125g butter
1/4 cup brown sugar
3 tbsp golden syrup
1 tsp baking soda
1 tbsp boiling water
2 cups plain flour
pinch salt
2 tsp ground ginger

METHOD
- Cream butter, sugar, and golden syrup until light and fluffy.
- Dissolve baking soda in the boiling water.
- Add to creamed mixture.
- Sift flour, salt and ginger together.
- Add to creamed mixture, mixing well.
- Roll tablespoons of mixture into balls and place on a greased oven tray.
- Flatten with a fork.
- Bake at 180C for 20-30 minutes or until golden.

SERVINGS
25

SOURCE
Edmonds

Lamb Couscous Salad

INGREDIENTS
Lamb
- 500g lean lamb fillet
- 1/4 cup yoghurt
- 1 tbsp olive oil
- juice of 1/2 lemon
- 2 garlic cloves, crushed
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp fennel seeds, crushed
- 1/2 tsp ground cinnamon
- splash of Tabasco sauce

Salad
- favourite salad leaves
- 3 tomatoes, chopped
- 1/2 cucumber, peeled, seeds removed and sliced
- spring onions, thinly sliced
- 1 chilli, finely chopped
- 50g feta, diced or crumbled
- 2 tbsp pine nuts, lightly toasted
- coriander leaves
- 1 cup couscous
- 1 tbsp olive oil
- juice of 1/2 lemon

METHOD
- Mix lamb and other ingredients and marinate for 1 hour
- Meanwhile, prepare salad ingredients
- Combine salad vegetables in serving bowl and toss gently to combine
- Sear lamb fillets on hot grill or BBQ, reduce heat
- Mix couscous in bowl with 1 cup boiling water, cover for 5 minutes
- Remove fillets from heat while still tender and let rest for a few minutes
- Add 1 tbsp olive oil to couscous and fluff with a fork before adding to salad
- Slice lamb thinly and add to salad
- Drizzle with some lemon juice and season with salt and pepper

SERVINGS
4

SOURCE
Vikki

Tsatziki

INGREDIENTS
1 lebanese cucumber
2 cloves garlic, crushed
250g plain Greek yoghurt
1 tsp white vinegar
1 tsp chopped dill
1 tsp chopped mint

METHOD
Finely grate the cucumber and squeeze out any excess moisture.
Place the cucumber with all other ingredients in medium bowl and mix to combine.
Store in refrigerator till ready to serve.

SOURCE
AWW Dips and Dippers

Apple Strudel with Cinnamon Sauce

INGREDIENTS
4 Granny Smith apples, peeled, cored
1/4 cup caster sugar
1 vanilla pod, split, seeds scraped
1/2 cup almond meal
75g sultanas (optional!)
12 sheets filo pastry
75g unsalted butter, melted
Icing sugar, to dust

CINNAMON SAUCE
300mL thick cream
1 tsp vanilla extract
2 egg yolks
15g caster sugar
1 tsp cornflour
1 tsp ground cinnamon

METHOD
Thinly slice apples.
Place in a pan with 3 tablespoons of water, sugar and vanilla pod and seeds.
Cover and cook over low heat for 6-7 minutes or until apples start to soften.
Uncover and cook until apples are very soft.
Remove from heat, add meal and sultanas and cool.
Preheat oven to 180C and grease a baking tray.
Brush 1 sheet of filo pastry with butter, then fold in half, butter-side in.
Repeat with another sheet and place on top.
Place 2 tablespoons of apple mixture along short edge of pastry and start rolling, turning in sides as you roll.
Place strudels seam-side down on tray.
Brush with butter and bake for 20-25 minutes or until golden and crisp.
Cool, then dust with icing sugar.

CINNAMON SAUCE
Place cream and vanilla in a pan.
Bring to just below boiling then remove from heat.
Beat eggs, sugar and cornflour until light.
Stir in warm cream then cook over low heat for about 3 minutes or until thickened.
Add cinnamon.
Place baking paper over surface of sauce to prevent a skin forming.
Cool, then serve with strudels.

SERVINGS
6 (or 24 mini strudels)

SOURCE
Delicious Magazine