Chocolate Peppermint Slice

250g butter
1 cup sugar
2 cups self-raising flour
2 Tbsp cocoa
1 cup desicated coconut

Icing:
2 cups icing mixture
2 Tbsp cocoa
1 Tbsp peppermint essence
2 Tbsp hot water
2 Tbsp shredded coconut

1. Grease a 20 x 30cm tin. Place butter and sugar in a saucepan over a low heat until butter is melted.

2. Sift flour and cocoa in a large bowl, stir in coconut. Add melted butter mixture and mix well. Press mixture firmly over base of prepared tin. Bake in 180C pre-heated oven for about 15 minutes or until lightly browned. Leave to cool slightly in in the tin while you make the icing.

3. Sift icing sugar and cocoa into a large bowl, stir in peppermint essence and enough of the hot water to make a smooth, thick icing. Spread icing over warm slice and sprinkle with shredded coconut. Allow to cool and set before cutting into pieces.

Prawn and Egg Scramble

olive oil spray
1/2 medium onion chopped finely
175g school prawns cooked
2 eggs
1 Tbsp milk
salt and pepper to taste
pinch of cayenne pepper
1 Tbsp parsley chopped finely
4 stuffed olives halved

# On low heat spray oil in pan and gently cook onion until soft NOT BROWN.
# Add prawns and toss until heated through.
# Beat eggs with milk, salt and pepper cayenne pepper.
# Add to the pan with the parsley and olives.
# Cook over low heat stirring occasionally until eggs have set.

Serving:
# Transfer to hot serving dish and pour over pan juices.
# Garnish with sliced avocado and lemon wedges.

Scampi Butter

Makes about 3/4 cup

3 large cloves garlic, peeled
1 small shallot, peeled
2 Tablespoons fresh parsley leaves
1 Tablespoon lemon zest
1 Tablespoon freshly squeezed lemon juice
1/2 cup unsalted butter, room temperature
Dash cayenne or paprika

In a food processor or by hand, finely chop the garlic, shallot, parsley and zest. Mix in the lemon juice and butter until thoroughly combined, then season to taste with salt, pepper, and parka or cayenne. Use at once or store in the refrigerator until ready to use.

Fettuccine with Scampi:
Melt 1/4 cup of the butter in a sauté pan over medium high heat, then add 1 pound peeled and deveined raw prawns. Cook until prawns are pink and opaque. Serve over 1 pound fettuccine that has been cooked, drained, and tossed with 3 Tablespoons of the scampi butter. Serves 6-8.

The Ultimate Chocolate Brownie

Makes 16 pieces

200g Nestle Plaistowe dark cooking chocolate, chopped
200g butter, chopped
1/3 cup Nestle baking cocoa
1 1/2 cups caster sugar
3 eggs
1/2 cup plain flour, sifted
1/4 cup self-raising flour, sifted
180g Nestle plaistowe premium white, chopped
1 cup walnuts, chopped
Nestle baking cocoa, to serve

1. Preheat oven to 180c. Grease and line a 3cm deep, 16cm x 25.5cm (base) lamington pan.
2. Combine dark chocolate and butter in a heatproof bowl. Microwave, uncovered, for 2 minutes on MEDIUM-HIGH (70%) power. Stir until smooth.
3. Stir cocoa and sugar into warm chocolate mixture. Add eggs, 1 at a time, mixing well after each addition.
4. Stir in flours. Gently stir in white chocolate and walnuts. Spread mixture into prepared pan. Bake for 35 minutes, or until a skewer inserted into the centre comes out clean. Allow to cool completely in pan. Dust with cocoa. Cut into squares to serve.

Pumpkin, Sage and Ricotta Lasagna

1.2 kg butternut pumpkin, peeled, cut into 2 cm pieces
2 Tbsp olive oil
1/2 tsp dried chili flakes
1 Tbsp chopped sage, plus 12 whole leaves to serve
1/2 tsp freshly grated nutmeg
350g ricotta
1 egg
1 cup grated parmesan, plus extra to serve
8 fresh lasagne sheets
100g unsalted butter
2 Tbs chopped walnuts

Preheat oven to 190 C.

Place pumpkin on a baking tray, drizzle with oil, sprinkle with chilli flakes and season with salt and pepper. Cover with foil and roast for 25 minutes or until tender. Allow to cool slightly.

Puree pumpkin in a food processor with chopped sage and nutmeg. Set aside.

Clean processor, then process ricotta, egg, parmesan, salt and pepper.

Lightly grease a 24cm square baking dish. Lay 2 lasagne sheets over the base and spread with half the pumpkin. Add another layer of lasagne sheets, then spread with half the ricotta. Repeat process, then sprinkle final layer of ricotta with extra parmesan.

Lay a sheet of baking paper over surface, cover with foil and bake for 25 minutes. Uncover and bake for a further 15 minutes until golden. Stand for 5 minutes.

Heat butter, sage leaves and walnuts in a pan for 1-2 minutes over medium heat until the butter starts to foam. Remove from the heat.

Serve the lasagne drizzled with sage butter, scattered with extra parmesan.