Ingredients

11 Weetbix
395 tin condensed milk
1/3 cup Milo
Desiccated coconut

Method

1. Crush the Weetbix in a blender

2. Tip into a bowl and make sure there are no lumps

3. Add the Milo, coconut and sweetened condensed milk and give the mixture a really good stir.

4. Scoop up the mixture and roll a heaped tablespoon into a ball.

5. Cover in coconut and refrigerate for one hour

Ingredients

Oil
1 onion
1 clove garlic
3 peppers (red green yellow )
1/4 cup  tomato Passats
350g chicken thigh fillets
Salt ,pepper,paprika,vegeta to your liking
1 1/2 cup water or chicken stock 

Method

1. Heat oil add onion cook for 2 min add garlic and then peppers cover cook for 5 min

2. Then add chicken ,salt,pepper,paprika, vegeta,passata mix together and cook a further 5 min

3.Add rice and stock mix together and cook for 15-20 min mixing constantly

Ingredients

1 ½ cups of plain flour (sifted)
1 ½ cups of self-raising flour (sifted)
1 ¼ cups of caster sugar
250g unsalted butter (melted and slightly cooled)
2 eggs (lightly beaten)
2 x 400g tins - pie apple slices (Or alternatively 8 fresh apples sliced and stewed – preferably the night before and drained well)
Cinnamon

Method

1. Combine both plain, self-raising flours and sugar.
2. Make a well, add eggs and butter, mix well (mixture will come together in a moist and firm dough consistency).
3. Spread 2/3 of the mixture on the base of a baking dish.
4. Cover with apples and sprinkle cinnamon and remaining sugar over the apples.
5. Crumble the remaining mixture over the apples.
6. Bake in a 180 oven for approximately 30-45 minutes until golden.

Ingredients

500g plain flour
2 tsp salt
2 cups warm water
2 tsp instant dry yeast
1 tsp sugar
4 Tbsp olive oil
2 sprigs fresh rosemary leaves
Extra Salt

1. In a bowl add flour and salt and mix together.
2. In a separate bowl combine warm water, sugar and yeast.
3. Pour the yeasty water into the flour and mix it well. It will become thick and sticky dough.
4. Drizzle the top lightly with olive oil. Cover with cling wrap and place in the fridge to rest overnight (approx. 10-12 hours). The dough should triple in size.
5. Oil a nonstick oven dish (approx. 34 x 27cm)
6. Add a little olive oil to hands and move the dough into the oven dish. Carefully stretch the dough into the shape of oven dish. Lightly drizzle oil on top.
7. Cover with plastic wrap and leave to rest at room temperature for 2-4 hours.
8. Using oil on your fingers, press your fingers into the odugh to make dimples. Then sprinkle rosemary on the top.
9. Bake in a preheated 220 Degree oven for 20-25 minutes or until golden.
10. Transfer to a wire rack to cool.

Ingredients

220g Butter
1 Cup Caster Sugar
1 Tsp Vanilla Essence
3 ½ Cups Self Raising Flour
½ Cup of Milk
1 Pack of Cadbury Choc Bits (200g)
1 ½ Cups Corn Flakes

Method

1. Cream butter and sugar, add vanilla essence until pale and creamy
2. Slowly add flour and milk until dough comes together
3. Using a wooden spoon to stir in cornflakes and choc bits
4. Roll tablespoons of mixture into balls, place on baking tray allowing enough room for spreading. Flatten balls slightly with a spatula
5. Bake cookies for 10-12 minutes or until light golden. Stand for 5 minutes. Transfer to wire rack to cool.

Ingredients

1.5kg beef mince 
1 large onion (finely chopped)
1-2 garlic cloves (crushed)
4 Tbsp olive oil
4-5 bottles tomato passata
Salt (approx 1 Tbsp) and pepper to taste 
3 packets lasagne sheets (Latina brand)
300g Mozzarella cheese
200g Grated parmesan cheese

Method

Sauce

1. Heat 4 Tbsp olive oil in the large pot.
2. Place chopped onion and crushed garlic into the pot to soften on medium to high heat.
3. Add beef mince to the pot and stir until lightly browned.
4. Add the passata to the pot and stir until combined.
5. Season sauce with salt and pepper to your liking.
6. Bring sauce mixture to the boil. Once boiling, reduce to a medium heat and simmer for 1.5-2 hours.

Assembling
7. Preheat the oven to 180 degrees celsius.
8. Assemble in a medium size baking dish starting with the bolognese sauce on the base.
9. Layer the lasagne sheets over the sauce.
10. Place a layer of sauce over the pasta sheets, making sure it is well covered.
11. Sprinkle mozzarella and parmesan cheese over sauce.
12. Repeat this process until the baking dish is full, and finish with sauce, mozzarella and parmesan on top.
13. Cover with aluminum foil and cook in the oven for approx 30 mins or until brown.

Ingredients

4 medium sized potatoes
½ cup of rice
½ a cup of parmesan cheese
1 egg
½ teaspoon of salt
¼ teaspoon of pepper

Recipe

1. Cook your rice and boil potatoes until soft
2. Mash potatoes thoroughly or put through a potato ricer
3. Combine all ingredients thoroughly in a large bowl, until a play dough consistency is formed
4. Grab a small handful of mixture and shape into desired form and place on a tray
5. Repeat the above step until mixture is finished
6. In separate a separate bowl crack 2 eggs and whisk together and in another bowl add 1 cup of breadcrumbs
7. Dip each croquette in the egg mixture, then in the breadcrumbs to coat until no egg can be seen
8. Repeat above step until all croquettes are crumbed
9. Refrigerate for 30mins
10. In a small frying pan heat some canola oil or oil of your choice for frying
11. Once oil is heated at a few croquettes in the pan at a time, turning until all sides are golden
12. Drain croquettes on paper towel
13. Enjoy
 

Cheese Pita

Recipe

Ingredients:

300g Filo Pastry
500g feta cheese or Ricotta
2 eggs
Salt
50ml oil
180g sour cream
200ml mineral water

Method:

Rip the filo pastry into shreds
Mix all the ingredients together
Pour the mixture into an oiled oven proof tin
Bake in a 200 deg celsius over for 45 minutes or until golden brown