Photo by Kylie Evans
Deviled Chick Eggs
6 eggs, hard-boiled and peeled
2 Tbsp mayonnaise
1 tsp curry powder (optional)
1/4 tsp dijon mustard
Salt and pepper to taste
raisins/olives/peppercorns for eyes
carrot slither for nose
1. Cut the top off the hard-boiled egg and scoup the yolks out into a bowl.
2. Mash the yolks with a fork and add the mayonnaise, curry powder, mustard, salt and pepper.
3. Stir until smooth, add more mayonnaise if it looks a little dry.
4. Spoon the mixture into a piping bag and pipe the mixture into each empty egg.
5. Place the tops back on the eggs and decorate.
Can use your favourite Deviled Egg recipe to make these.
Photo by Jox
Double-Decker Mud Cake
250g butter, chopped
150g white chocolate, chopped coarsely
2 cups (440g) caster sugar
1 cup (250ml) milk
1 1/2 cups (225g) plain flour
1/2 cup (75g) self-raising flour
1 teaspoon vanilla essence
2 eggs, beaten lightly
2 Tablespoons cocoa powder
1 Tablespoon sherry (or 1 Tablespoon Gran Marnier)
1 teaspoon instant coffee dissolved in 1 Tablespoon hot water
Ganache:
600g milk chocolate, chopped coarsely
1 cup (250ml) cream
1. Preheat oven to slow. Grease two deep 20cm-round cake pans; line bases and sides with baking paper.
2. Combine butter, white chocolate, sugar and milk in medium saucepan; stir over heat, without boiling, until smooth. Transfer mixture to large bowl; cool 15 minutes.
3. Whisk sifted flours into white chocolate mixture then whisk in essence and egg; pour half of the mixture into one of the prepared pans. Whisk sifted cocoa, combined coffee, hot water and sherry into remaining mixture; pour into other prepared pan. Bake cakes in slow oven about 50 minutes. Stand cakes 5 minutes; turn cakes, top-side up, onto wire rack to cool.
4. Combine milk chocolate and cream in medium saucepan; stir over low heat until smooth. Transfer to medium bowl. Cover; refrigerate, stirring occassionally, until chocolate mixture is of spreadable consistency. Reserve 1 cup of the chocolate mixture for spreading over cake.
5. Split each cooled cake in half. Centre one layer of the cake on serving plate; spread with 1/2 cup of the remaining milk chocolate mixture. Repeat layering, alternating colours. Cover top and sides of cake with reserved chocolate mixture.
6. Decorate.
Photo by Jox
Ham Hock and Lentil Soup
2 Tbsp olive oil
1 onion finely chopped
2 stalks celery finely chopped
2 Pontiac potatoes cubed
2 carrots cut into small cubes
1 cup brown lentils
1 ham hock
2.5 litre chicken stock or water
1 large handful of baby spinach
Juice of a lemon
Minted Yoghurt:
1 cup greek style yoghurt
1/2 bunch fresh mint finely chopped
Combine yoghurt and mint and refrigerate.
Heat oil in a large, heavy based pan. Add onion and celery and cook until tender. Add the potatoes, carrot, lentils, ham hock, and stock and bring to the boil, reduce heat and simmer for 1 – 1 1/2 hrs. Remove pan from the heat and take out the hock. Cool and trim meat from the bone, discarding any skin and fat. Bring soup back to the boil and add meat, spinach and lemon juice. Serve immediately with a dollop of minted yogurt and a wedge of warm herb damper.
Photo by Jox
Banana Bread with Nut Crumble
Makes: 10-12 slices
1 cup (150g) plain flour
1/2 cup (75g) self-raising flour
1 cup brown sugar
1 tsp ground cinnamon
125g butter, melted, cooled
2 eggs, whisked
3 ripe bananas, mashed
Nut Crumble:
1 Tbsp butter
2 Tbsp coconut
2 Tbsp plain flour
1 Tbsp brown sugar
1/3 tsp cinnamon
1/4 cup macadamias and/or pecans chopped
1. Preheat oven to 180°C. Grease and line the base and side of an 11 x 21cm x 6cm deep (base) loaf pan.
2. Combine flours, sugar and cinnamon in a large bowl. Whisk butter and eggs together. Stir in banana. Spoon into prepared pan. Smooth the surface.
3. To make nut crumble; rub the butter through the next four ingredients, add the chopped nuts. Spread the crumble over the banana bread mix.
4. Bake for 45-50 mins or until a skewer inserted into the centre comes out clean. Set aside in the pan for 10 mins before turning out onto a wire rack. Serve warm spread with butter.
Photo by Julie O’Malley
Sticky Date Pudding with Caramel Sauce
225g dates, pitted and chopped
450ml water
1 tsp bicarbonate of soda
90g soft butter
225g caster sugar
3 eggs
1 tsp vanilla extract
225g self-raising flour, sifted
Caramel Sauce:
150g brown sugar
250ml pouring cream
200g butter, chopped
1. Preheat oven to 180C.
2. Grease a large 5cm-deep round ceramic baking dish or a 25 x 35cm rectangular baking dish. Combine dates and water in a small pan over medium heat. Cook for 5-8 minutes or until dates are very soft. Add bicarbonate of soda and stir, then set aside to cool.
3. Beat butter and sugar in a bowl with an electric mixer until thick and pale, then add eggs one at a time, beating well after each. Fold in vanilla, date mixture and then the flour. Spoon mixture into dish and bake for 20-25 minutes or until springy to the touch.
4. Meanwhile, for caramel sauce, combine all ingredients in a small pan and stir over medium heat until boiling. Simmer for 2 minutes or until combined and glossy. Pour sauce over pudding and bake for a further 5 minutes.
5. Serve warm with vanilla ice-cream or cream.
# If you want to make the date pudding ahead of time, simply bake it without pouring the sauce on top. When you’re ready to serve, reheat the pudding in the oven (or in slices in the microwave) and serve with warm caramel sauce poured over.
