Recipes

Armpit Fudge

½ Cup Icing sugar
2 Tablespoon Butter, softened
2 teaspoon cream cheese
dash Vanilla essence
1 teaspoon Cocoa or drinking chocolate
1 Ziplock plastic bag
Your choice of nuts, sultanas, M&M's

Place all ingredients into a sandwich sized Ziplocked bag. Squeeze out all the air. Squish the bag (under your armpit) until the mixture is well mixed and creamy.

Add any of your favourite flavours like nuts, sultanas or M&M's. Get a spoon and eat the mixture directly from the bag. MMmmmm

Chocolate fudge Cookies (Makes 2 dozen)
Soooo soft, chewy and fudgy

1/2 cup canola or safflower oil
1 1/2 cup sugar
1 cup cocoa
4 eggs
1 teaspoon vanilla
2 cups all purpose flour
2 teaspoon baking powder
1/4 teaspoon salt
Icing sugar

In a large mixing bowl combine the oil, sugar, cocoa, eggs and vanilla. Beat until smooth and creamy. Add the flour, baking powder and salt to the chocolate mixture and mix well. Refrigerate dough until firm or overnight.

Preheat oven to 180 degrees C.

Line two cookie trays with baking paper. Scoop the dough and place even ball shaped portions onto the cookie trays. Sprinkle lightly with sieved icing sugar and bake for 10-12 minutes.

Easy Peasy Nachos

Corn chips
Grated cheese
Salsa
Sour cream

1. Heap corn chips into an oven proof dish.
2. Pour your favorite salsa on top.
3. Sprinkle with grated cheddar cheese.
4. Place under grill in the oven until cheese melts.
5. Remove from oven and blob sour cream on top.

Enjoy.

Welsh Rarebit
Consider this a deluxe version of cheese on toast!

220gm cheddar cheese, grated
2 tablespoon butter
1 teaspoon dry mustard
4 tablespoons milk
salt and pepper to taste
4 slices of whole wheat bread

In a toaster or oven, lightly toast the bread.

Heat the cheese, butter, mustard, and milk over low heat until melted. Do not let this mixture boil or the sauce may separate and become grainy.

Spoon the mixture evenly overthe toast. Put the toast under the broiler or in a toaster oven and heat until the cheese is bubbling and slightly browned. This will only take a minute or two so keep you eyes on the toast!

Note: Serve the toasts with a nice green salad and you've got yourself a meal!

Fruit Smoothy

Utensils:
Blender or food processor
Measuring cup
Measuring spoon (optional)
4 medium-sized glasses

Ingredients:
1 cup vanilla or plain yogurt or milk
1/4 teaspoon vanilla (optional)
2 ice cubes
Any fruit that you want to use (fresh or frozen) - cut up

Directions:
Put in fruit, eg: apples, mangos, plums, bananas, raspberries or pears. Add the rest of the ingredients. Shut lid of blender (or processor) tightly. Blend for about 30-40 seconds or until smooth and creamy. Pour into glasses and enjoy!

Fruity Breakfast Bars

2 eggs, beaten
¼ cup honey
¼ cup fruit juice of your choice (no added sugar)
1 cup desiccated coconut
1 cup wheatgerm
¼ self-raising flour
2 x 200g pkts chopped dried fruit, eg apricots, mixed fruit, raisins, etc
½ cup currants

Preheat oven to 180 degrees C. Line a rectangular tin (25 x 16 x 3cm) with baking paper.

In a large bowl, using a metal spoon, combine eggs. Honey, milk and juice. Add the coconut, wheatgerm, flour, dried fruit and currants. Stir until well combined. Press the mixture firmly into the prepared tin.

Bake for 35-20 minutes until golden brown. Allow the slice to cool in the tin.

Remove slice from the tin and peel off the baking paper. With a serrated-edged knife, cut slice on a chopping board into 15 small bars. Wrap each bar in greaseproof paper, twisting the ends like bon bons to seal.

From The Breakfast Book by Sue Radd (obtainable through Sanitarium)

French Toast (serves 3)

3 eggs
2 tbs milk
pinch salt
6 tsp oil
6 slices of your favourite bread (for a sweet version use fruit bread)

Place eggs in a bowl and beat lightly with a fork. Add the milk and salt to blend. Add two teaspoons of the oil to a non-stick frypan and heat.

Dip a slice of bread in the egg mixture, covering both sides, and drain. Place in the hot oil on one side of the frypan. Repeat with second slice, placing it on the other side of the pan.

Cook the French toast for several minutes on medium-high heat, turning when the first side is golden brown. Repeat steps 2 to 4 with the remainder of the bread. You can use this as a base and sprinkle with cinnamon, sugar or maple syrup, or if you prefer something more savoury, add a few herbs and serve with bacon or baked beans.

Berry and yoghurt parfait

2 cups berries of your choice
2 cups thick yoghurt
1 Tbs (or to your own taste) honey
1 cup natural muesli

Gently rinse the berries to make sure they are clean. This is best done in a sieve and then gently dry with a paper towel.

Place in the bottom of tall glasses, dividing them equally.

Mix the yoghurt and honey together with a spoon and place about half a cup on top of the berries. Top with muesli.

Tzatziki

250 ml plain yoghurt
2 cloves garlic, crushed
½ Cucumber
2 Tb Olive Oil
1 Tb white wine vinegar
salt & pepper
Kitchen towel

Grate the cucumber and pat dry with a kitchen towel. Put cucumber in a bowl with yoghurt and garlic. Stir well. Blend while gradually adding the oil, then add the vinegar plus salt and pepper to taste.

Hummus

100gm tin of chickpeas
Juice of 2 lemons
140ml tahini paste
1 Tb water
4 Tb olive oil
2 cloves garlic, crushed
salt & pepper

Drain the chickpeas and mash with a fork or potato masher. Beat the tahini with the water and still into the chickpeas. Keep stirring while you add the lemon juice and olive oil and garlic. Add a little salt and pepper to taste.

Weetbix & Berry Muffins (Makes 12)

1 Cup white flour
¼ Cup wholemeal flour
½ teaspoon Cinnamon
½ Cup Caster sugar
6 Weetbix, crushed
2/3 Cup Frozen raspberries
1 Egg, slightly beaten
2/3 Cup Frozen blue berries
3 Tablespoon butter, melted
1 Cup Milk

Sift both flours and cinnamon into a large bowl. Stir through the caster sugar, weetbix and berries. Stir in gently the beaten egg, milk and butter. Spoon the mixture into a greased muffin tray. Bake at 190oC for 30 minutes.

Easy Lasagne

500gm minced beef
1 teaspoon Oreganum
1 teaspoon Basil
1 Cup Water
1 pkt Maggi Onion Soup
2 teaspoon Maggi Beef Stock
1 can Tomato Puree
150gm Small lasgane noodles/sheets
¾ Cup Hot water
1 Cup Cheese, grated
1 teaspoon Cornflour
1 Egg
½ Cup Milk

Mix first seven ingredients thoroughly in a large bowl. Spread ½ mixture in a 23cm square baking dish. Arrange lasgane noodles/sheets on top. Mix hot water with remaining meat and pour evenly over lasagne. Bake uncovered at 180oC for 50 minutes, then turn off the oven.

Mix remaining ingredients and spread evenly over the hot lasgne. Replace back into the oven for 10 minutes until topping sets. Serve with a yummy salad and some fresh bread.

Chocolate Chip Scones

1 ¾ cups all-purpose flour
1/3 cup white sugar
2 teaspoons baking powder
½ teaspoon salt
5 tablespoons butter, chilled and cubed
½ cup miniature semisweet chocolate chips
3 tablespoons orange juice

Preheat oven to 200 degrees C. Spray a baking sheet with nonstick cooking spray.

In a large bowl, whisk together the flour, sugar, baking powder and salt. With a pastry blender or a large fork, cut in the butter until the mixture resembles coarse crumbs. Stir in the chocolate chips. Mix in the orange juice to form a dough.

Turn out the dough on a floured surface. Pat or roll into a 20cm circle about 1½ cm thick. With a fluted biscuit cutter, cut out scones, pushing the dough scraps together for the last few, if necessary.

Transfer the scones to the baking sheet. Bake in preheated oven until golden brown, about 12 minutes. Move to wire racks to cool.

Chicken Taco Pizza

4 buritto-size flour tortillas
200gm skinless chicken breast chopped
1 Tablespoon taco seasoning mix
1 cup refried beans
1 cup thick n' chunky style salsa
2 cups grated cheddar cheese

Preheat oven 200 degrees C. Lightly spray baking tray with cooking spray. Place tortillas on baking tray. Lightly spray fry pan with cooking spray and heat over medium high heat. Add chicken to fry pan and cook until cooked through. Stir in taco seasoning and mix well. Remove chicken from heat.

Top tortillas with:

¼ cup refried beans
¼ cup salsa
½ cup of chicken
½ cup of cheese

Bake in preheated oven for 10 to 15 minutes, until cheese is melted and tortilla is crisp. Serve immediately. Serves about 5 or 6.

S'Mores

Girl Guide biscuits
Marshmellows
Chocolate chips

Place 4 - 5 chocolate chips on a Girl Guide biscuit, put to one side. Toast a marshmellow for 2 -3 minutes on a stock over campfire embers. Turn every few seconds until golden and puffy on all sides Slide hot marshmellow onto chocolate topped Girl Guide biscuit, top with a second biscuit. Gently press together, eat immediately. Yum yum.

Or Place marshmellow on chocolate topped Girl Guide Biscuit and microwave on full power for 6 - 7 seconds. Top with second biscuit. Eat!

Salmon & Black Pepper Patè

100gm butter
1 tin salmon (185gm)
½ cup cream cheese
2 Tablespoons lemon juice
1 Tablespoon ground black pepper
1 clove garlic, crushed

Beat butter, garlic and cream cheese together until soft. Add rest of ingredients and mix together. Refrigerate to set.

Chocolate Chew

• 125gm butter, melted
• 1 pkt Girl Guide Biscuits, crushed
• 1 Cup mixed nuts, roasted slightly
• ½ cup raisins
• 150gm chocolate dots
• 1 400gm tin sweetened condensed milk
  

Blend butter with condensed milk. Mix in crushed Girl Guide biscuits, nuts and raisins. Spread in a shallow 20cm square baking pan that has been lined with baking paper.

Bake at 150oC for 40 – 45 minutes.

Sprinkle chocolate dots over top as soon as you take it from the oven. Spread them with a spatula when they melt. When square is cool, cut into fingers.

From “Begin With A Biscuit”

Marshmallow Balls

• ½ Cup brown sugar
• ½ 400g tin sweetened condensed milk
  
• ½ teaspoon cocoa
• 100g butter
• 1 teaspoon vanilla essence
• 1 pkt Girl Guide Biscuits, crushed
• 20-24 marshmallows
• Coconut for finishing
  

Melt the condensed milk, brown sugar, cocoa, butter and vanilla, but don’t boil.

Crush biscuits and add to all ingredients except marshmallows. Roll small pieces of mixture around a marshmallow.

Roll in coconut and refrigerate.

Tip: Wet hands during the rolling process.

From “Begin With A Biscuit”

So Yum Chilli Chicken with Corn Chips (serves 4)

• ½ small onion, chopped
• 4 – 5 Tegal Chargrilled Chicken Breasts
• 1 T Oil
• ½ Cup tomato puree
• ½ Cup water
• 4 – 6 Tbl Sweet chilli sauce
• 1 Tablespoon Chopped parsley
• Corn chips
• ½ Cup grated cheese
  

Slice chicken into strips. Heat oil in pan, add chicken, cooking stirring until well browned.

Add onion; cook stirring until onion is soft. Stir in tomato puree, water, chilli sauce, add parsley, simmer about 10 minutes or until sauce has thickened.

Place corn chips in an oven proof dish, top with chicken mixture, sprinkle with cheese. Grill until cheese has melted.

Serve with sour cream on the side, if desired.

Yog Marsh Dessert (serves 6 – 8)

• 500gm yoghurt (any flavour)
• 300ml cream
• 1 pkt mini marshmallows
• Fresh fruit – cut up into bite sized pieces
  

Whip cream. Add yoghurt and marshmallows. Mix together. Place in fridge to cool and firm. When ready to serve, place prepared fruit into serving bowls and add the yoghurt mixture on top.