Ingredients

• 2 large capsicums (any colour)
• 250 gms lean mince
• 1 small onion
• 1 Tbsp olive oil
• 1 can chunky tomatoes in juice
• 1 tsp oregano
• 1 tsp basil
• 1 tsp garlic
• 1/2 cup grated cheese

Directions

Dice onions then sauté in oil in frying pan. When onions are nearly cooked, add garlic and mince, cook till nearly brown. Add tomatoes, oregano and basil. If necessary add a tsp of cornflour mixed with small amount of water to thicken.

Cut capsicums in half length wise, take out stem and seeds then wash. Spoon mince mixture into capsicum then sprinkle grated cheese on top. Bake in oven at 180°C for 10-15 mins.

Ingredients

• 400 gms skinless chicken breasts or thighs
• thin slices feta cheese
• 2-3 rashes rindless bacon
• 1/2 cup sun dried tomato / basil or your favourite chutney

Directions

Preheat oven to 180°C. Cut chicken into approx 5cm sq pieces. Spread a tsp of pesto or chutney onto each piece, place a slice of feta cheese on top.

Cut bacon into strips, wrap around the centre of chicken. Hold in place with toothpicks.

Place in ovenproof dish and back for 20-30 mins until cooked. Serve with roast vegetables or salad.

Ingredients

• 500 gms chicken (breasts or thigh fillets) sliced 1cm thick
• salt, pepper
• 1 large jar tomato bolognese sauce
• 250 gm instant lasagne sheets
• 1/2 eggplant
• 1 1/2 cups grated cheese
• 1 egg
• 4 tsp cornflour
• 1/2 cup milk

Directions

Season sliced chicken with salt and pepper. Grease lasagne dish with a little oil, spread thin layer of sauce in the base. Dip enough lasagne sheets in a dish of water to cover base, place in dish, spread with more sauce. Place a layer of chicken and sliced eggplant on top, then sprinkle with cheese. Repeat layers of pasta sheets, sauce, chicken, eggplant and cheese once or twice more.

Bake at 180°C for 25 mins. Mix topping of milk, egg, cornflour and remaining cheese together, pour over lasagne and put back in oven to set for 10 more mins.

Ingredients

• 4 medium kumaras
• 1 Tbsp cornflour
• 1 tsp grated orange rind
• 3 Tbsp butter
• 1/2 cup sugar
• 1 tsp salt
• 1 cup apple & orange juice

Directions

Peel kumaras and cut into large chunks. Arrange in lightly greased casserole dish.

In saucepan, combine the sugar, cornflour, salt and orange rind. Gradually stir in the apple and orange juice. Add the butter. Cook, stirring all the time until the mixture thickens. Allow to boil for 1 min. Pour hot sauce over kumaras, cover and bake at 180°C for 50-60 mins, recovering with sauce occasionally.

(For speed, boil kumaras in pot first, then put in casserole dish, pour sauce over top and reheat).

Ingredients

• 4 salmon fillets, skinned and boned
• salt and ground black pepper
• 8 rashes bacon
• 4 Tbsp olive oil
• lemon juice
• 2 handfuls of herbs (parsley, basil and mint) chopped
• 3 large handfuls of spinach, chopped
• 7 ozs (200 gms) plain yoghurt
• cooked rice

Directions

Preheat oven to 220°C. Season salmon fillets with a little pepper before wrapping with bacon rashes, leaving some of salmon exposed. Drizzle with olive oil and roast in oven for around 10 mins.

Season rice with salt, pepper, lemon juice and olive oil. Just before serving, stir herbs and spinach into rice. Place rice on plates with salmon on top then drizzle with yoghurt.

Ingredients

• 1/4 lb butter
• 1 cup sugar
• 1 egg
• 1 cup flour
• 1 tsp BP
• 2 Tbsp cocoa
• 1/2 cup milk

Directions

Cream butter and sugar, add egg and beat well. Add milk, flour, cocoa and BP. Place in oven dish. Sprinkle 1/2 cup sugar and 1 Tbsp cocoa on top.

When oven is ready pour 2 cups boiling water over mixture. Bake for 30 min at 180°C.

Ingredients

• 3 cups sugar
• 1/2 cup milk
• 1/2 can condensed milk
• 1 Tbsp golden syrup
• 125 gm butter
• pinch salt
• 1 tsp vanilla essence

Directions

Place all ingredients, other than the vanilla essence in a large bowl (very large!). Cook on high in microwave for 12-15 minutes, stirring every 3-4 mins.

Remove and beat until thick and smooth. Fold in vanilla essence then pour into a foil lined dish. Cut and leave to set.

Ingredients

• 2 1/4 cups flour
• 1 cup milk
• 1 1/2 cups sugar
• 1 1/2 tsp vanilla essence
• 3 tsp BP
• 2 eggs
• 1 tsp salt
• 1/2 cup oil

Directions

Combine all ingredients, mix in an electric mixer for 30 sec on low speed then 3 mins on high speed.

Put into 2 greased tins if you’re wishing to layer the cake or in one larger tin. Bake at 180°C for 40-45 min (rectangle tin) or 30-35 min (round tin).

Ingredients

• 150 gms butter (5 1/4 ozs)
• 3/4 cup brown sugar
• 2 Tbsp golden syrup
• 3/4 cup coconut
• 1 1/2 cups oats
• 3/4 cup flour
• 1 1/2 tsp BP
• 1 1/2 tsp ginger

Directions

Melt first three ingredients together. Add remaining ingredients. Flatten into greased baking tin. Bake at 180°C for 15-20 mins.

Mark into squares while warm. Ice with lemon icing when cold.

Ingredients

• 175 gms butter (6 ozs)
• 3/4 cup sugar
• 1 egg
• 1/2 tsp vanilla essence
• 1 1/2 cups self raising flour
• 1 1/2 cups rice bubbles
• 1/2 cup chopped walnuts

Directions

Cream butter and sugar. Add egg and vanilla essence. Beat well. Add flour then stir in ricebubbles and chopped walnuts.

Roll into teaspoon size balls place on baking tray and flatten with fork. Bake at 180°C for 12-15 mins.