This recipe collection represents all the great times we've had together sharing meals and celebrations with family and friends. Included are all our favourite recipes, some handed down from Granny and Oma, or friends and family, other gems discovered in magazines and recipe books, and even some of our own creations!! Browse through the latest recipes, or search (top left) by title, ingredient or category to find that special recipe.
METHOD Slice the bananas (skin on) down the inside centre. Stuff cavity with chocolate. Carefully wrap in aluminum foil so that they are protected from the hot embers (dull side out), cut off banana stems to make this easier. Once the camp fire has died down place bananas on hot embers and allow them to cook until banana flesh turns mushy. Unwrap bananas and eat cooked banana while still in skin with a spoon.
METHOD Preheat oven to 200°C. Grease two 12-hole muffin pans. Place pumpkin on a baking sheet lined with baking paper. drizzle with oil and season. Roast for 20 minutes or until cooked. Cut 20 rounds from the pastry sheets using a 6.5cm cutter. Press into muffin holes to cover base and a little of the sides. Whisk eggs and cream together. Divide pumpkin among rounds, top with 1 teaspoon of egg mixture, then sprinkle with feta. Bake for 15-20 minutes until golden. Cool slightly, then turn out.
SERVINGS 20
COMMENTS Use mini muffin trays to make bite-size versions
INGREDIENTS
