Fruit Slice

Fruit Slice

2 cups self raising flour

1 cup brown sugar

1 egg

1 teaspoon baking powder

125g butter

1 cup milk

1 cup mixed fruit

Sift flour, stir in sugar and rub in butter until crumbly. Place half the mixture in a 11x 7” tin and press down firmly. Into remaining mixture, mix the rest of the ingredients (this is a thin mixture) and pour onto base. Bake at 180°C oven for 40 –45 minutes. Ice with coffee icing and cut into fingers when cold.

Rich Tomato & Bacon Risotto

Rich Tomato & Bacon Risotto

2 tbsp olive oil
1 onion, finely chopped
4 rashers bacon, diced
2 cups Arborio or other risotto rice
1 tsp crushed garlic
1 x 400g tin crushed tomatoes
1L Stock (beef, chicken or vegetable)
2 cups (500mL) water
½ cup grated parmesan
cracked black pepper

Heat the stock and water in a saucepan and allow to simmer gently.
Heat the olive oil in a large pot and saute the onion and bacon until soft. 
Add the risotto rice and garlic, stir for 1 minute.
Add the crushed tomatoes, then add the hot stock one cup at a time, stirring it in until absorbed and the rice is tender.
Take off the heat and stir in the parmesan cheese and cracked black pepper to taste.
Leonie

Chicken Meatballs in Green Curry Sauce

Chicken Meatballs in Green Curry Sauce

1 Large Onion - peeled & grated
750g Chicken Breast Mince2 Slices Wholemeal Bread - Crumbed1 Egg1/4 cup Fresh Coriander - chopped1 1/2 tablespoons Green Curry Paste2 tablespoons Olive Oil


SAUCE2-3 tablespoons green curry paste1 1/2 cups Light Coconut Milk4 Kaffir Lime Leaves1 1/2 tablespoons Fish Sauce3 teaspoons Brown Sugar1/2 Lime- juiced

Cook onion in microwave for 1 minute - cool. Combine mince, breadcrumbs, egg, coriander, curry paste & onion in bowl. Roll tablespoons of mixture into balls & refrigerate for min 1/2 hr- can be overnight. Heat oil - cook meatballs in batches for apprx. 20 mins.


MAKE SAUCEAdd curry paste to frying pan - cook for 1 minute. Stir in cocounut milk & lime leaves. Cook for 4 minutes or until sauce boils. Add fish sauce, sugar, meatballs. Cook uncovered for 6-8 minutes or until sauce thickens & meatballs are heated through. Add lime juice & serve with steamed Jasmine Rice.

Leonie

Hot Potato Salad

4 slices chopped bacon
1 small onion
1 tablespoon chopped parsley
⅓ cup vinegar
¼ cup water
6 medium sized potatoes chopped into 2 cm squares
salt and pepper to taste

Fry bacon and set aside. Chop onion and parsley and cook in frypan for a few moments. Return bacon to frypan and add water, vinegar, salt and pepper. Add potatoes, mix together and place into a casserole dish. Place in oven and cook at 180ºC for 1 hour. Yummy, hot or cold!

Leonie

Curried Pasta Salad

Curried Pasta Salad

1 ⅓ cups uncooked pasta
¼ cup chopped spring onions
1 medium green pepper, chopped
2 tablespoons sultanas
2 tablespoons chopped parsley
salt and pepper to taste

Dressing;
¼ cup oil
¼ cups vinegar
1 tablespoon sugar
2 tablespoons curry powder

Cook pasta, drain and run under cold water. Combine all salad ingredients into a mixing bowl. Mix dressing ingredients together in a sealed container and shake well. Toss through the salad, garnish with sliced red pepper.

Leonie

Chocolate Mousse

Chocolate Mousse

125g cream cheese
½ cup sugar
1 egg
250g Cadbury chocolate
600ml thickened cream, lightly whipped

Beat the cream cheese, sugar and egg together until smooth. Break the chocolate into small pieces and melt in the microwave. Add the melted chocolate to the cream cheese mixture and stir through until well combined. Stir in the cream, again stirring until well combined. Chill until required. Pipe or spoon into glass bowls, chocolate cups or use as a filling for cakes and desserts.

Leonie

Leonie's Shortbread

Makes about 36
Prep 20 mins (+30 mins chill time)
Cooking 25-30 mins

250g butter, at room temperature, cubed
110g (1/2 cup) sugar
1 ½ tsp vanilla essence
300g (2 cups) plain flour
Extra plain flour (optional)
Extra sugar, for sprinkling

1. Line baking trays with non stick baking paper
2. Use electric beaters to beat the butter, sugar and vanilla essence in a medium mixing bowl until just creamy. Add the flour and use your hands to combine until a firm dough forms.
3. Turn onto a lightly floured surface and knead lightly until smooth. Roll out the dough until 1 cm thick and use a star shaped cutter (5cm in diameter from point to point) to cut out biscuits. Place on lined trays. Re-roll any left over dough and repeat.
4. Sprinkle the biscuits with a little extra sugar and place in the fridge for 30 minutes to chill. Preheat oven to 160C.
5. Transfer shortbread from the fridge to preheated oven. Bake, swapping the trays halfway through cooking, for 25-30 minutes, or until light golden and cooked through. Remove from oven and cool on trays.

These more-ish biscuits will keep in an airtight container for up to 1 week.