Ultimate Chocolate Cake

INGREDIENTS
2 cups (250 g) cake flour
1 tsp. (6 g) salt
2 tsp. (10 g) baking soda
1 tsp. (5 g) baking powder
3/4 cup (69 g) unsweetened cocoa
2 cups (400 g) sugar
3/4 cup (180 ml) vegetable oil
1 cup(240 ml) hot coffee
1 cup (240 ml) milk
2 large eggs
1 tsp. (4 g) vanilla

METHOD * Preheat the oven to 350°F; and line 2 x 9" round cake pans with parchment or wax circles. * Sift together flour, salt, baking soda, baking powder, cocoa and sugar in a large mixing bowl. * Add the hot coffee, oil and milk and mix it for about 2 minutes. * Scrape down the sides of the bowl and add the eggs and vanilla. Beat for 2 more minutes. This chocolate cake recipe has a very liquid batter. * Pour batter in prepared cake pans and bake for approx. 30 minutes. The cake is ready when an inserted wooden skewer or cake tester comes out clean or when cake springs back when lightly pressed with a finger. * Let the cake cool in pans for about 10 minutes. Loosen the sides with a knife or metal spatula and invert to a metal rack. Invert again to another rack to prevent the cake from splitting.

Yellow Cake

INGREDIENTS
2 1/4 cups (281 g) cake flour
2 tsp. (10 g) baking powder
1/2 tsp. (3 g) salt
1 cup (2 sticks) (227 g) butter
2 cups (400 g) sugar
4 eggyolks
2 tsp. (8 g) vanilla
1 cup (240 ml) milk
4 eggwhites

METHOD * Preheat the oven to 350°F; and line 2 x 9" round or one 12" cake pans with parchment or wax circles. * Sift cake flour, baking powder and salt. * In another bowl with a mixer, cream butter and sugar together for about 2 minutes. Add eggyolks one at a time, mixing it in after addition of each. Add in the vanilla. * Stir the flour mixture alternately with milk, beginning and ending with the flour mixture. Scrape down the sides and beat for another minute. * Beat the eggwhites in another bowl until soft to medium peaks. Make sure bowl and whisk are clean and grease free. Fold half the eggwhites to the batter to temper it. Then fold in the rest of the eggwhites. * Pour batter in prepared cake pans and bake for approx. 45 minutes for the 9" cake pan or 60 minutes for the 12" pan. The cake is ready when an inserted wooden skewer or cake tester comes out clean or when cake springs back when lightly pressed with a finger. * Let the cake cool in pans for about 10 minutes. Loosen the sides with a knife or metal spatula and invert to a metal rack. Invert again to another rack to prevent the cake from splitting.

Strawberry Cake

INGREDIENTS
2 3/4 cups (344 g) cake flour
2 1/2 tsp. (12.5 g) baking powder
1 cup (227 g) butter, softened
2 cups (400 g) white sugar
1 (3 oz) (84 g) package strawberry flavoured gelatin
4 eggs
1 cup (240 ml) whole milk
1 tbsp. (15 g) vanilla extract
1/2 cup (120 ml) strawberry puree

METHOD * Preheat the oven to 350°F; and line 2 x 9" round cake pans with parchment or wax circles. * Sift cake flour and baking powder together in a bowl. * In another bowl, cream the butter, sugar and powdered gelatin until light and fluffy. Add eggs one at a time, mixing it in after addition of each. * Stir the flour mixture alternately with milk, beginning and ending with the flour mixture. * Add the vanilla extract and strawberry puree. * Pour batter in prepared cake pans and bake for approx. 30 minutes. The cake is ready when an inserted wooden skewer or cake tester comes out clean or when cake springs back when lightly pressed with a finger. * Let the cake cool in pans for about 10 minutes. Loosen the sides with a knife or metal spatula and invert to a metal rack. Invert again to another rack to prevent the cake from splitting.

Light and Fluffy Chiffon

INGREDIENTS
2 1/4 cups (281 g) cake flour
1 1/4 cups (250 g) granulated sugar
1 1/2 tbsp. (22.5 g)baking powder
1/4 tsp. salt (2 g)
8 eggyolks
3/4 cup (180 ml) orange juice
3/4 cup (180 ml) oil
8 eggwhites
1 tsp. (5 g) cream of tartar

METHOD * Preheat oven to 325°F. Prepare two 9” pans or one 12” cake pan or one 9”x 13” sheet pan by lining with parchment or wax paper. * Sift cake flour in a bowl and add 1 cup of the sugar, baking powder and salt. Set aside. * Mix together the orange juice, oil and eggyolks. * Make a well in the dry mixture and pour in the juice mixture. Mix together for about 2-3 minutes with an electric mixer until light and fluffy. * In another bowl, whisk eggwhites until frothy. Add in cream of tartar. Slowly add the remaining 1/2 cup of sugar. Beat the eggwhites until stiff peaks have formed. * Gently fold the eggwhites in to the batter. * Pour batter in prepared cake pans and bake for approx. 45 minutes. * The cake is ready when an inserted wooden skewer or cake tester comes out clean or when cake springs back when lightly pressed with a finger. * Loosen the sides with a knife or metal spatula and invert to a metal rack almost immediately. Invert again to another rack to prevent the cake from splitting.

Carrot Cake

INGREDIENTS
2 cups (250 g) all purpose flour
2 tsp. (10 g) baking soda
2 tsp. (10 g) baking powder
1/2 tsp. (3 g) salt
3 tsp. (15 g) ground cinnamon
1/2 tsp. (2.5 g nutmeg )
4 eggs
1 1/4 (300 ml) cups oil
1 cup (200 g) granulated white sugar (
1 cup (239 g) packed brown sugar
2 tsp. (4 g) vanilla
3 cups (300 g) grated carrots
1 cup nuts (100 g) (pecans or walnuts) optional
1 cup raisins (100 g) (optional)

METHOD * Preheat oven to 325°F. Prepare two 9” pans or one 12” cake pan or one 9”x 13” sheet pan by lining with parchment or wax paper. * Sift together flour,baking soda, baking powder, salt, cinnamon and nutmeg in a bowl. * Whisk together eggs, oil, sugars, and vanilla for about 1 minute. * Add the dry ingredients and mix for about 2 minutes more. * Fold in grated carrots. Then add nuts and raisins if desired. * Pour batter in prepared cake pans and bake for approx. 45 to 50 minutes. The cake is ready when an inserted wooden skewer or cake tester comes out clean or when cake springs back when lightly pressed with a finger. * Cool the carrot cake completely. Fill and frost with cream cheese frosting. Decorate with sugar carrots and walnut halves.

Tres Leches Cake
INGREDIENTS

1 1/2 cups cake flour
1 1/2 tsp. baking powder
1/2 salt
1/2 cup unsalted butter
1 cup sugar
5 large eggs
1 1/2 tsp. vanilla extract
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
1 cup half and half cream
1 1/2 cups whipping cream
1/4 cup powdered sugar
1 1/2 tsp. vanilla extract
METHOD
* Preheat the oven to 350°F. Prepare a 9"x13" sheet pan by lining with parchment paper. * Whisk together flour, baking powder and salt in a bowl. Set aside. * Cream butter with an electric mixer til light in color. Add sugar and beat for another minute. Add eggs one at a time, mixing after each addition. Mix in the vanilla extract. * Add in the flour mixture and beat for a minute. Scrape down sides and beat for another minute. * Pour the batter in the prepared pan. Smooth top with spatula. Bake for 20 to 30 minutes. * While the cake is baking, make the milk glaze by combining the condensed milk, evaporated milk and half and half cream. Set aside. * When cake is ready, take it out of the oven and poke some holes all over it with a fork. Pour in 3 milk mixture while it is still hot. Let cool. Chill for about 4 hours or overnight. * When cake is chilled, prepare the topping by whipping cream with sugar and vanilla until medium to stiff peaks form. * Spread whipped cream on top of cake with a metal spatula. Or if you want to be a bit fancier, use a pasty bag with a large round tip and pipe continuous beads on top like in the picture. Cut into serving pieces and enjoy!
Old Fashioned
Strawberry Shortcake
INGREDIENTS
1 lb fresh strawberries, sliced
1/2 cup + 2 tbsp. white sugar
2 cups all purpose flour
3 tbsp. baking powder
1/2 tsp. salt
1/2 cup unsalted butter, cold
1 cup milk
1/2 tsp. vanilla
1 recipe Easy Whipped Cream
METHOD
* Preheat oven to 450°F(230°C). Prepare two 8" or 9" round pans by lining the bottom with parchment paper. * Mix the 1/2 cup of sugar with the strawberries and macerate it for at least an hour. * In another bowl mix the dry ingredients - flour, baking powder, salt and the 2 tbsp. of sugar, together. Add in the butter and mix it in using a pastry cutter or with hands until it resembles coarse crumbs. * Add vanilla into the milk and add to flour mixture. Mix with a spatula or wooden spoon just until blended. * Divide batter between the two pans. It is a little bit hard to spread the batter around. What I did was to use a small offset spatula dipped in water and used that to move the batter around. * Place in oven and bake for 12 to 15 minutes for 8" cake and 10" minutes for the 9" cake, until slighlty browned. * Once cooked, remove from the oven and let cool in pans. Run a knife around the side of the pan to remove the cake. * Place one of the cake, crusty side down on a serving platter. Add some whipped cream, then the strawberries. * Top with the other cake layer. Dust with icing sugar. Add more whipped cream on top and more strawberries. * Cut with a serrated knife and serve with some of the syrup from the strawberries. Delish.
Cinnamon Tea Cake

INGREDIENTS
1 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup butter, softened
1/2 cup granulated white sugar
1 large egg
1 tsp. vanilla extract
1/3 cup milk
2 tablespoons melted butter
2 tablespoons granulated white sugar
1 teaspoon ground cinnamon

METHOD * Preheat oven to 325°F. Prepare one 9" round pan by lining the bottom with parchment paper. * Mix together flour, baking powder and salt in a bowl. * In another bowl, cream the butter with 1/2 cup of sugar. Add the egg and vanilla. * Alternately add the flour mixture with the milk, starting and ending with the dry ingredients. * Transfer batter in to the pan and spread with a small metal spatula. * Bake for about 25 to 30 minutes. * Once cooked, remove from the oven and let cool in pan for 10 minutes. Run a knife around the side of the pan to invert the cake into a rack, remove the paper and invert again to the serving plate. * Brush the top with melted butter. Combine the 2 tbsp. of sugar with cinnamon and generously sprinkle on top.

Chocolate Almond Cake
INGREDIENTS
1 1/2 cups (180 gr) ground almond
2/3 cup (85 gr) cake flour
2/3 cup (70 gr) unsweetened cocoa powder
1 1/2 tsp. baking powder
1/4 tsp. salt
8 large eggs separated
1 1/2 cups (300 gr) granulated sugar
2 tsp. vanilla extract
1 tsp. almond extract
1/2 cup (60 ml) milk
METHOD
* Preheat the oven to 350°F; and line 2 x 8" round cake pans with parchment or wax circles. * Mix together the ground almonds, flour, cocoa powder, baking powder and salt. * In another bowl, beat the eggyolks with 1 cup of the the sugar. Add the vanilla and almond extracts. * Alternately mix in the milk and the almond mixture into the eggyolks, starting and ending with the almond mixture. * In another grease free bowl, beat the eggwhites with the rest of the sugar until stiff peaks. Carefully fold this into the almond - yolk mixture. * Pour batter in prepared cake pans and bake for approx. 30 minutes. The cake is ready when an inserted wooden skewer or cake tester comes out clean or when cake springs back when lightly pressed with a finger. * Let the cake cool in pans for about 10 minutes. Loosen the sides with a knife or metal spatula and invert to a metal rack. Invert again to another rack to prevent the cake from splitting. * Cut each cake into two. Fill with strawberry mousse. Ice with chocolate buttercream. Place the iced cake in the refrigerator to chill (but not frozen!). Pour chocolate ganache on top and sides. Add some macarons and enjoy!
Lemon Pudding Cake

INGREDIENTS
2 cups sugar
10 tbsp. flour
6 tbsp. butter
6 eggs, separated
1/2 cup lemon juice grated rind of 1 lemon
2 cups milk

METHOD * Preheat oven to 375°F. Butter an 8" x 10" oven proof dish. * Mix sugar with flour. Cream the butter and add in the sugar/ flour mix. * Add in the eggs until well mixed. Then add the lemon juice, lemon rind and milk. * Whisk eggwhites until stiff peaks form. Fold it into the mix. * Pour into the oven proof dish. * Place a bigger pan into the oven and place the dish with the cake mix inside that pan. Pour hot water into the bigger pan (not into the cake mix!). This is called a baine marie method. * Bake for 1 hour. * Serve warm or cold with whipped cream.

Mexican Tortilla Pie

INGREDIENTS
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2 teaspoons olive oil
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1 large red onion, finely chopped
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2 garlic cloves, crushed
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500g beef mince
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1 small red capsicum, finely chopped
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125g can corn kernels, drained, rinsed
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2 teaspoons Mexican chilli powder
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415g can diced tomatoes
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1/2 cup torn fresh coriander leaves
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4 salsa-flavoured tortillas
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1 1/2 cups grated tasty cheese
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1 large tomato, deseeded, finely chopped

METHOD * -------------------------------------------------
Preheat oven to 180°C. Heat oil in a frying pan over medium-high heat. Reserve 2 tablespoons onion. Add garlic and remaining onion to pan. Cook, stirring, for 3 minutes or until soft. Add mince. Cook, breaking up mince with a wooden spoon, for 8 minutes or until browned. * -------------------------------------------------
Add capsicum, corn and chilli powder. Cook, stirring, for 3 minutes or until capsicum is just tender. Stir in diced tomatoes. Reduce heat to medium. Simmer, stirring, for 5 minutes or until mixture is thick. Add half the coriander. Season with salt. Stir to combine. Set aside for 10 minutes to cool. * -------------------------------------------------
Place a 6cm-deep, 20cm round springform pan on a baking tray. Place 1 tortilla in base of pan. Spread one-third of the mince mixture over tortilla. Sprinkle with 1/3 cup of cheese. Repeat layers twice with remaining tortillas, mince mixture and cheese, finishing with 1 tortilla. Sprinkle with remaining cheese. * -------------------------------------------------
Bake for 15 minutes or until cheese is golden. Set aside for 5 minutes before removing from pan. * -------------------------------------------------
Meanwhile, combine chopped tomato, reserved onion and coriander in a bowl. Serve pie with tomato mixture.
Crispy-Topped Cottage Pie

INGREDIENTS
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1/3 cup olive oil
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1 brown onion, finely chopped
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2 garlic cloves, crushed
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2 tablespoons Fountain Tomato Paste
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1kg lean beef mince
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1 tablespoon Gravox Concentrated Beef Stock
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1 cup water
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400g can diced tomatoes
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2 tablespoons Gravox Traditional Gravy Mix
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2 carrots, peeled, diced
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1 cup frozen peas
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700g Desiree potatoes, thinly sliced
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125g tasty cheese, finely grated
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METHOD * -------------------------------------------------
Heat 2 tablespoons of oil in a saucepan over medium heat. Cook onion and garlic, stirring, for 8 minutes or until soft. Add tomato paste. Cook for 3 minutes. * -------------------------------------------------
Increase heat to high. Add mince. Cook, stirring, for 8 minutes or until browned. Add stock, water and tomatoes. Bring to the boil. Stir in gravy mix and carrots. Reduce heat to medium-low. Simmer, partially covered, for 10 minutes. Add peas. * -------------------------------------------------
Preheat oven to 200°C. Grease a 10-cup capacity ovenproof dish. Spoon in mince. * -------------------------------------------------
Combine potatoes, 1 1/2 tablespoons oil, and salt and pepper. Arrange one-third potatoes over mince. Sprinkle with half the cheese. Repeat layers, finishing with potatoes. Drizzle with remaining oil. Season with salt and pepper. Cover with foil. Bake for 30 minutes. Increase heat to 230°C. Remove foil. Bake for a further 20 minutes or until golden. Serve.

Lamb, Rosemary and Garlic Pies
INGREDIENTS
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1/4 cup olive oil
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1kg diced lamb
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1 red onion, thinly sliced
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4 garlic cloves, thinly sliced
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500g golden delight potatoes, peeled, cubed
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2 carrots, peeled, cubed
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1/2 cup tomato paste
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1/3 cup gravy powder
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3 cups beef stock
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2 tablespoons worcestershire sauce
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2 tablespoons chopped fresh rosemary
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2 tablespoons cornflour
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4 sheets frozen ready-rolled puff pastry, partially thawed
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1 egg, lightly beaten
METHOD
* -------------------------------------------------
Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add half the lamb. * -------------------------------------------------
Heat remaining oil in pan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes or until soft. Add potatoes and carrots. Cook, stirring, for 5 minutes or until browned. Add tomato paste and gravy powder. Cook, stirring, for 1 minute. * -------------------------------------------------
Return lamb to pan. Add stock and worcestershire sauce. Increase heat to high. Bring to the boil. Reduce heat to low. Simmer, covered, stirring occasionally, for 2 hours or until lamb is tender. Stir in rosemary. Season with salt and pepper. * -------------------------------------------------
Combine cornflour and 2 tablespoons warm water. Add to lamb mixture. Simmer for 1 minute. Remove from heat. Cool. * -------------------------------------------------
Preheat oven to 200°C/180°C fan-forced. Lightly grease two 3cm-deep, 20cm (base) round glass or ceramic pie dishes. Line base and sides of each dish with 1 sheet of pastry, trimming excess. Place each dish on a baking tray. Line pastry cases with baking paper. Fill with uncooked rice or ceramic pie weights. Bake for 10 minutes. Remove baking paper and rice or weights. * -------------------------------------------------
Divide lamb mixture between pastry cases. Place remaining pastry sheets over filling. Trim. Press edges together with a fork to seal. Prick top of pastry with a fork. Brush with egg.
Beef stroganoff & potato pies

INGREDIENTS
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2 sheets ready rolled shortcrust pastry
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500g gravy beef, diced
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1 tbs oil
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1 onion, chopped
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2 garlic cloves, crushed
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250g mushrooms, halved
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1 cup (250ml) beef stock
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1/4 cup (70g) tomato paste
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1/4 cup (65g) sour cream
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1/2 cup chopped fresh continental parsley
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475g tub mashed desiree potato

METHOD * -------------------------------------------------
Preheat oven to 220°C. Line 4 x 9 1/2 cm (base) pie dishes using 2 sheets ready rolled shortcrust pastry, overlapping and cut to fit. Line the base with non-stick baking paper and fill with rice. Bake 10 minutes. Remove paper and rice. Bake 10-15 minutes or until golden. Brown 500g gravy beef, diced in 1 tbs oil in a large saucepan. Remove. * -------------------------------------------------
Saute 1 onion, chopped, 2 garlic cloves, crushed and 250g mushrooms, halved. Return beef. Add 1 cup (250ml) beef stock. Simmer, covered, for 1 hour. * -------------------------------------------------
Add 1/4 cup (70g) tomato paste and simmer for 30 minutes. Stir in 1/4 cup (65g) sour cream and 1/2 cup chopped fresh continental parsley. Spoon into cases. Top with 475g tub mashed desiree potato. Bake 15-20 minutes.

Spinach Pie

INGREDIENTS
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1/2 cup rice
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3/4 cup water
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2 sheets frozen, ready-rolled puff pastry, thawed
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1 bunch English spinach or silver beet, washed and shredded
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1/2 cup peanut oil
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1 small onion, finely chopped
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1 cup tasty grated cheese
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1 rasher bacon, chopped
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2 eggs, lightly beaten
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1 tablespoon milk

METHOD * -------------------------------------------------
Place rice and water in a small saucepan over high heat. Bring to the boil then simmer, covered, for 7 minutes (rice should be half cooked). Rinse under cold water. Drain. * -------------------------------------------------
Preheat oven to 220°C. Line a 23cm pie dish with 1 sheet of pastry. * -------------------------------------------------
Combine rice, spinach, oil, onion, cheese, bacon and eggs. Mix well. Season with salt and pepper. * -------------------------------------------------
Spoon mixture into pie plate. Brush edges of pastry lightly with water. Top with remaining pastry. Press edges of pastry together. Brush pastry top with milk. Bake for 18 to 20 minutes or until pastry is golden and crisp. Serve hot or cold.

Moroccan-Style Shepherd's Pie

INGREDIENTS
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800g Sebago potatoes, peeled, quartered
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2 tablespoons butter
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1/2 cup milk
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1 tablespoon olive oil
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2 garlic cloves, crushed
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1 onion, finely chopped
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500g beef mince
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2 carrots, peeled, diced
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1 cup vegetable stock
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2 tablespoons harissa spice blend
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1 tablespoon plain flour
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300g can chickpeas, rinsed, drained
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1 zucchini, diced
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1/2 cup frozen peas
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2 tablespoons grated parmesan cheese

METHOD * -------------------------------------------------
Preheat oven to 200°C. Grease an 8-cup capacity ovenproof dish. Cook potatoes in a saucepan of boiling water for 15 minutes or until tender. Drain. Add butter and milk. Mash until smooth. Season with salt and pepper. * -------------------------------------------------
Heat oil in a frying pan over medium/high heat. Add garlic and onion. Cook for 2 minutes. Add mince. Cook, stirring with a wooden spoon, for 5 to 7 minutes or until browned. Add carrots, stock, harissa and flour. Mix well. Simmer for 10 minutes or until mixture thickens. * -------------------------------------------------
Add chickpeas, zucchini and peas to mince mixture. Cook, stirring occasionally, for 2 minutes. Remove from heat. * -------------------------------------------------
Spoon mixture into dish. Top with mashed potatoes and parmesan. Bake for 20 to 30 minutes or until hot. Serve.
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Bacon and Egg Pie
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INGREDIENTS
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8 slices multi-grain bread, crusts removed
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250g Primo Premium Middle Bacon, rind and fat removed, chopped
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1 small brown onion, coarsely chopped
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4 eggwhites, lightly whisked
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4 eggs
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1/2 cup grated mozzarella cheese
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1/4 cup grated light tasty cheese
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steamed snow peas, broccoli and carrot, to serve
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METHOD
* -------------------------------------------------
Preheat oven to 180°C. Lightly grease a 3cm deep, 22cm (base) flan or quiche dish. Using a rolling pin, roll out bread until flat. Arrange bread over base and sides of dish, overlapping so base is completely covered. Place dish on an oven tray. Bake for 10 minutes or until bread is lightly toasted. * -------------------------------------------------
Heat a non-stick frying pan over medium heat. Add bacon and cook, stirring, for 5 minutes. Add onion. Cook, stirring, for a further 5 minutes or until onion is soft. * -------------------------------------------------
Spread half the bacon mixture over bread base. Pour eggwhites over bacon mixture. Crack whole eggs over mixture. Sprinkle with remaining bacon mixture and combined mozzarella and tasty cheeses. Season with salt and pepper. * -------------------------------------------------
Bake pie for 20 minutes or until eggs have set. Cut into 4. Serve with mixed steamed vegetables.
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Aussie Meat Pies

INGREDIENTS
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1 tablespoon olive oil
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1 large brown onion, finely chopped
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500g lean beef mince
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1 tablespoon cornflour
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3/4 cup beef stock
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3/4 cup tomato sauce
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2 tablespoons Worcestershire sauce
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1 tablespoon barbecue sauce
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1 teaspoon Vegemite
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2 sheets frozen, ready-rolled shortcrust pastry, thawed
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2 sheets frozen puff pastry, thawed
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1 egg, beaten

METHOD * -------------------------------------------------
Heat oil in a saucepan over medium-high heat. Add onion. Cook for 3 minutes or until soft. Add mince. Cook for 4 minutes, stirring with a wooden spoon, or until browned. * -------------------------------------------------
Mix cornflour and 1 tablespoon of stock to form a paste. Add remaining stock. Add stock, sauces and Vegemite to mince. Bring to the boil. Reduce heat to medium-low. Simmer for 8 minutes or until thick. Cool. * -------------------------------------------------
Preheat oven to 220°C. Place a baking tray into oven. Grease 4 x 8cm base measurement pie pans. * -------------------------------------------------
Cut 4 x 15cm circles from shortcrust pastry. Use to line bases and sides of pans. Fill with mince. Brush rims with water. Cut 4 x 15cm circles from puff pastry. Place over meat. Press to seal. Trim. Brush with egg. Season. * -------------------------------------------------
Place pies onto hot tray. Bake for 20 to 25 minutes or until golden. Serve

Chicken, Leek and Potato Pie

INGREDIENTS
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2 tablespoons olive oil
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2 leeks, trimmed, halved, washed, sliced
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400g coliban potatoes, peeled, diced into 1cm cubes
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1/4 cup plain flour
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1 1/2 cups chicken stock
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1 small barbecued chicken, skin and bones removed, meat shredded (see note)
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1 cup grated tasty cheese
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1 sheet frozen ready-rolled puff pastry, partially thawed

METHOD * -------------------------------------------------
Preheat oven to 220°C. Heat oil in a large saucepan over medium heat. Add leek and potatoes. Cook, stirring, for 3 minutes or until leeks are tender but not coloured. * -------------------------------------------------
Sprinkle over the flour. Cook, stirring, for 1 minute. Remove from heat and gradually add stock, stirring. Return to medium heat. Cook for 3 to 5 minutes or until mixture comes to the boil. Add chicken and cheese. Season with salt and cracked black pepper. * -------------------------------------------------
Spoon chicken mixture into a 5-cup capacity, 26cm (top) ceramic pie dish. Place pastry over filling. Press edges to seal. Trim excess pastry. Cut a small cross in the centre. Bake for 15 to 20 minutes or until pastry is puffed and golden. Stand pie in dish for 5 minutes. Serve.

Individual Lamb and Pumpkin Cottage Pie

INGREDIENTS
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1 tbs olive oil
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1 brown onion, coarsely chopped
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1 garlic clove, crushed
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3 tsp ground coriander
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1 tsp ground cumin
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1 tsp ground cinnamon
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1/4 tsp ground chilli
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500g lamb mince
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1 x 400g can diced tomatoes
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125ml (1/2 cup) salt-reduced chicken stock
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2 tbs tomato paste
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1.5kg butternut pumpkin, peeled, deseeded, coarsely chopped
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80g (1 cup) coarsely grated cheddar
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2 tbs pine nuts

METHOD * -------------------------------------------------
Heat the oil in a large non-stick frying pan over medium heat. Add the onion and cook, stirring occasionally, for 6 minutes or until the onion is soft. Add the garlic, ground coriander, cumin, cinnamon and chilli and cook, stirring, for 1 minute or until aromatic. * -------------------------------------------------
Increase heat to high. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until browned. Stir in the tomato, stock and tomato paste. Reduce heat to medium and simmer for 15 minutes. * -------------------------------------------------
Meanwhile, cook the pumpkin in a steamer basket over a saucepan of simmering water for 8 minutes or until tender. Transfer to a heatproof bowl. Use a fork to mash until smooth. * -------------------------------------------------
Preheat oven to 200°C. Divide the mince mixture among four 500ml (2-cup) capacity ovenproof dishes. Spoon the pumpkin evenly over the mince mixture and use the back of a spoon to spread. Sprinkle with the cheddar and pine nuts. * -------------------------------------------------
Bake in oven for 20-25 minutes or until the cheddar is golden and the pine nuts are toasted. Set aside for 5 minutes to cool slightly. Serve.
Olive Bread

INGREDIENTS
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2 1/4 cups bread and pizza plain flour
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2 teaspoons instant dried yeast
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2 teaspoons caster sugar
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1 teaspoon sea salt
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1 cup warm water
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2 green onions, thinly sliced
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1 cup pitted kalamata olives, halved
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2 teaspoons milk

METHOD * -------------------------------------------------
Sift 2 cups flour into a large bowl. Stir in yeast, sugar and salt. Make a well in the centre. Add water. Mix well to form a soft dough. Turn out onto a lightly floured surface. Knead for 10 minutes, gradually adding remaining flour, or until smooth and elastic. * -------------------------------------------------
Place dough in a lightly oiled bowl. Cover with lightly greased plastic wrap. Set aside in a warm place for 1 hour or until doubled in size. Preheat oven to 190°C/170°C fan-forced. Grease a large baking tray. * -------------------------------------------------
Place olives on a plate. Pat dry with paper towel to absorb any liquid. Using your fist, punch dough down. Turn out onto a floured surface. Add onions and olives. Knead until combined. Shape dough into a 20cm round. Place on prepared tray. Brush with milk. Bake for 35 to 40 minutes or until golden brown and hollow when tapped on top. Stand on tray for 5 minutes. Transfer to a wire rack too cool. Serve.

Parmesan Soda Bread

INGREDIENTS
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Plain flour, to dust
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265g (1 3/4 cups) plain flour
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240g (1 1/2 cups) wholemeal plain flour
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40g (1/2 cup) finely grated parmesan
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1 tbs baking powder
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1 1/2 tsp bicarbonate of soda
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1 tbs caster sugar
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1 tsp salt
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75g butter, softened
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310ml (1 1/4 cups) buttermilk

METHOD * -------------------------------------------------
Preheat oven to 220°C. Lightly dust a baking tray with flour. Place the combined flours, parmesan, baking powder, bicarbonate of soda, sugar and salt in the bowl of a food processor and process until combined. Add the butter and buttermilk, and process until mixture just comes together. Turn onto a lightly floured surface and knead for 2-3 minutes or until smooth. * -------------------------------------------------
Shape dough into an 18cm-diameter disc and dust with flour. Place on the prepared tray. Use a small sharp knife to cut a cross, about 1cm deep, in the top of the dough. * -------------------------------------------------
Bake in preheated oven for 15 minutes. Reduce oven temperature to 190°C and bake for a further 30 minutes or until bread is golden brown and sounds hollow when tapped on the base. Remove from oven. Transfer to a wire rack and set aside to cool.

Pumpkin Bread

INGREDIENTS * -------------------------------------------------
500g butternut pumpkin, peeled, chopped * -------------------------------------------------
2 cups self-raising flour, sifted * -------------------------------------------------
1 teaspoon fennel seeds * -------------------------------------------------
2 teaspoons dried oregano * -------------------------------------------------
75g butter, melted * -------------------------------------------------
1/2 cup reduced-fat milk * -------------------------------------------------
2 eggs, lightly beaten * -------------------------------------------------
2 teaspoons fresh rosemary sprigs * -------------------------------------------------
Butter, to serve (optional)

METHOD * -------------------------------------------------
Preheat oven to 180°C/160°C fan-forced. Grease a 9cm-deep, 9cm x 19cm (base) loaf pan. Line base and 2 long ends with baking paper. * -------------------------------------------------
Cook pumpkin in a saucepan of boiling, salted water for 8 to 10 minutes or until tender. Drain. Transfer to a large bowl. Using a fork, mash until smooth. Cool for 5 minutes. * -------------------------------------------------
Add flour, fennel seeds, oregano, butter, milk and eggs. Season with salt and pepper. Spoon mixture into prepared pan. Using a spatula, level top. Sprinkle over rosemary. Bake for 40 to 45 minutes or until a skewer inserted in centre comes out clean (cover with foil if over-browning during cooking). Stand in pan for 5 minutes. Lift out onto a wire rack to cool. Serve with butter, if using.

Raisin Bread
INGREDIENTS
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1 cup (250ml) warm water
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2 tsp dried yeast
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1/4 cup (55g) brown sugar
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1 1/2 cups (225g) plain flour
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1 cup (160g) wholemeal flour
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2 tsp bread improver
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2 tsp mixed spice
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1 tsp salt
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1 cup (170g) raisins
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1/4 cup (50g) mixed peel
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2 tbs sunfl ower seeds
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2 tbs pepitas (pumpkin seed kernels)
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1 egg yolk
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1 tbs milk
METHOD
* -------------------------------------------------
Combine water, yeast and 1 tablespoon of sugar in a small jug. Set aside for 5 minutes or until frothy. Combine the plain and wholemeal flours, bread improver, mixed spice, salt and remaining sugar in a large bowl and make a well in the centre. Pour the yeast mixture into the well and stir to combine. Turn onto a lightly floured surface and knead for 10-15 minutes or until dough is smooth and elastic. * -------------------------------------------------
Use your fist to punch down the dough. Turn onto a lightly floured surface and add the raisins and mixed peel. Knead for 5 minutes or until the fruit is well distributed through the dough. * -------------------------------------------------
Preheat oven to 220°C. Brush a 10 x 20cm loaf pan with melted butter to grease. Sprinkle the base and sides with half the sunflower seeds and pepitas. Shape the dough into a log and place in the prepared pan. Loosely cover with plastic wrap and set aside in a warm, draught-free place. Set aside for 30 minutes or until dough doubles in size. * -------------------------------------------------
Combine the egg yolk and milk in a small bowl. Brush evenly over the top of the dough and sprinkle with remaining seeds. Bake in preheated oven for 10 minutes. Reduce temperature to 180°C and bake for a further 20 minutes or until the loaf sounds hollow when tapped on the base. Remove from oven and turn onto a wire rack to cool. Serve toasted with butter or cream cheese.
Spiced Soda Bread
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INGREDIENTS
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600g (4 cups) plain flour
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2 tsp bicarbonate of soda
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1 tsp salt
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1 1/2 tbs caraway seeds (see note)
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60g butter, at room temperature
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500ml (2 cups) milk
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1 tsp white wine vinegar
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Butter, to serve
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METHOD
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* -------------------------------------------------
Preheat oven to 200°C. Combine the flour, bicarbonate of soda, salt and 1 tablespoon of the caraway seeds in a bowl. Rub the butter into the flour until it resembles fine breadcrumbs. * -------------------------------------------------
Make a well in the centre of the flour mixture. Add the milk and vinegar and use a round-bladed knife in a cutting motion to mix until the mixture starts to come together. Use your hands to bring the dough together in the bowl. Turn onto a lightly floured surface and gently shape into a ball. Use your hands to roll the dough into a 40cm-long log. Cut into 8 equal portions. * -------------------------------------------------
Shape each dough portion into a ball and place on a large baking tray. Use a sharp knife to score a cross into the top of each ball. Sprinkle with remaining caraway seeds. Bake in oven for 25 minutes or until the bread is golden and sounds hollow when tapped on the base. Serve warm with butter.
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Walnut Bread
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INGREDIENTS
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2 1/2 tbs honey
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310ml (1 1/4 cups) warm water
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2 tsp (7g/1 sachet) dried yeast
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50g butter, melted
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300g (2 cups) plain white flour
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215g (1 1/3 cups) wholemeal flour
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11/2 tsp salt
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230g (2 1/4 cups) walnut halves, toasted, finely chopped
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Olive oil, to grease
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Milk, to brush
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METHOD
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* -------------------------------------------------
Combine the honey and 125ml (1/2 cup) of the water in a small bowl. Sprinkle with the yeast. Set aside in a draught-free place for 8 minutes or until foaming. Transfer to a large bowl. Stir in the butter and remaining water. * -------------------------------------------------
Add the combined flour, salt and walnut to the yeast mixture. Use a wooden spoon to stir until combined, then use your hands to bring the dough together in the bowl. (If necessary, add a little extra water if the dough is too dry, or flour if it's too sticky). * -------------------------------------------------
Turn the dough onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Brush a large bowl with oil to grease. Place the dough in the bowl and turn to lightly coat in the oil. Cover the bowl with plastic wrap and set aside in a warm draught-free place to prove for 1 3/4 hours or until the dough has doubled in size. * -------------------------------------------------
Punch down the centre of the dough with your fist. Turn onto a chopping board and cut in half. Shape 1 dough half into a a 35cm-long loaf. Repeat with the remaining dough. * -------------------------------------------------
Preheat oven to 180°C. Brush a large baking tray with oil to lightly grease. Place the loaves, about 5cm apart, on the prepared tray. Cover loosely with a tea towel. Set aside to prove for 1 hour or until the loaves rise slightly. * -------------------------------------------------
Use kitchen scissors to cut 6 slashes diagonally in the top of each loaf. Brush all over with the milk. Bake for 35 minutes or until the loaves are golden and sound hollow when tapped on the base. Transfer to a wire rack to cool slightly. * -------------------------------------------------
Thinly slice the bread or cut into cubes to serve.
Bacon & Onion Beer Bread
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INGREDIENTS
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Melted butter, to grease
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1 tbs olive oil
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1 brown onion, finely chopped
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200g short-cut bacon rashers, finely chopped
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450g (3 cups) self-raising flour
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80g (1 cup) coarsely grated vintage cheddar
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250ml (1 cup) lager beer, chilled
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250ml (1 cup) stout beer, chilled
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METHOD
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* -------------------------------------------------
Preheat oven to 200°C. Brush a 6cm-deep, 12.5 x 24.5cm loaf pan with melted butter. * -------------------------------------------------
Heat the oil in a large frying pan over medium heat. Cook the onion, stirring, for 20 minutes or until light golden and starting to caramelise. Add the bacon and cook, stirring, for 10 minutes or until the bacon is golden. Set aside for 30 minutes to cool completely. * -------------------------------------------------
Combine the flour, cheddar and onion mixture in a large bowl. Add the lager and stout. Stir until well combined. Spoon the mixture into the prepared pan and smooth the surface. Bake for 45 minutes or until a skewer inserted into the centre comes out clean. Set aside for 5 minutes to cool slightly. Transfer to a wire rack to cool completely.
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Balsamic Garlic and Rosemary Bread
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INGREDIENTS
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1 1/4 cups warm water
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1 tablespoon caster sugar
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7g sachet dried yeast
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3 cups bread flour
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1 tablespoon finely chopped fresh rosemary leaves
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2 teaspoons sea salt
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2 tablespoons olive oil
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1/3 cup brown sugar
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1/4 cup balsamic vinegar
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1 bulb garlic, cloves separated, peeled (see note)
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METHOD
* -------------------------------------------------
Place water, sugar and yeast in a jug. Whisk until yeast has dissolved. Set aside in a warm place for 10 to 15 minutes or until frothy. Combine flour, rosemary and 1 teaspoon salt in a large bowl. Make a well in centre. Add yeast mixture and 1 tablespoon oil to well. Mix to form a sticky dough. Turn out onto a floured surface. Knead for 10 to 12 minutes or until smooth and elastic. Place in a lightly greased bowl. Cover with plastic wrap. Set aside in a warm place for 1 hour or until doubled in size. * -------------------------------------------------
Meanwhile, make balsamic garlic: Place sugar, vinegar and 1 cup cold water in a small saucepan over medium-high heat. Cook, stirring, for 2 to 3 minutes or until sugar has dissolved. Bring to the boil. Reduce heat to low. Simmer for 5 minutes or until slightly thickened. Add garlic. Cover. Simmer for 20 minutes or until garlic is almost tender. Remove lid. Simmer, uncovered, for 20 minutes or until garlic is tender and liquid has thickened. Transfer to a bowl. Set aside for 5 minutes to cool slightly. * -------------------------------------------------
Preheat oven to 220°C/200°C fan-forced. Lightly grease a large baking tray. Turn dough onto a lightly floured surface. Knead gently until smooth. Shape into a 23cm round. Place on prepared tray. Press fingertips into top of bread to create shallow holes. Cover with plastic wrap. Set aside in a warm place for 30 minutes or until doubled in size. * -------------------------------------------------
Remove garlic from vinegar mixture and press into dough holes. Brush dough with remaining oil. Drizzle with 2 teaspoons vinegar mixture. Sprinkle with remaining salt. Bake for 20 to 25 minutes or until golden and bread sounds hollow when tapped. Transfer to a wire rack to cool slightly. Serve warm with remaining vinegar mixture, if desired.
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Banana Bread
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INGREDIENTS
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1 cup (150g) plain flour
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1/2 cup (75g) self-raising flour
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1 cup brown sugar
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1 tsp ground cinnamon
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125g butter, melted, cooled
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2 eggs, whisked
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3 ripe bananas, mashed
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METHOD
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* -------------------------------------------------
Preheat oven to 180°C. Grease and line the base and side of an 11 x 21cm x 6cm deep (base) loaf pan. * -------------------------------------------------
Combine flours, sugar and cinnamon in a large bowl. Whisk butter and eggs together. Stir in banana. Spoon into prepared pan. Smooth the surface. * -------------------------------------------------
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.
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American Sandwich Bread
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INGREDIENTS
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3¾ cups (18¾ ounces) unbleached all-purpose flour, plus more for dusting the work surface
2 teaspoons salt
1 cup warm whole milk (about 110 degrees)
1/3 cup warm water (about 110 degrees)
2 tablespoons unsalted butter, melted
3 tablespoons honey
1 envelope (about 2¼ teaspoons) instant yeast
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METHOD
* 1 Adjust an oven rack to the lowest position and heat the oven to 200 degrees. Once the oven temperature reaches 200 degrees, maintain the heat for 10 minutes, then turn off the oven. * Mix 3½ cups of the flour and the salt in the bowl of a standing mixer fitted with the dough hook. Mix the milk, water, butter, honey, and yeast in a 4-cup liquid measuring cup. Turn the machine to low and slowly add the liquid. When the dough comes together, increase the speed to medium and mix until the dough is smooth and satiny, stopping the machine two or three times to scrape dough from hook, if necessary, about 10 minutes. (After 5 minutes of kneading, if the dough is still sticking to the sides of the bowl, add flour, 1 tablespoon at a time and up to ¼ cup total, until the dough is no longer sticky.) Turn the dough onto a lightly floured work surface; knead to form a smooth, round ball, about 15 seconds. * Place the dough in a very lightly oiled large bowl, rubbing the dough around the bowl to coat lightly. Cover the bowl with plastic wrap and place in the warmed oven until the dough doubles in size, 40 to 50 minutes. * Gently press the dough into a rectangle 1 inch thick and no longer than 9 inches. With a long side facing you, roll the dough firmly into a cylinder, pressing with your fingers to make sure the dough sticks to itself. Turn the dough seam-side up and pinch it closed. Place the dough seam-side down in a greased 9 by 5-inch loaf pan and press it gently so it touches all four sides of the pan. Cover with plastic wrap; set aside in a warm spot until the dough almost doubles in size, 20 to 30 minutes.
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Compilation of Pastry Recipes
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Submitted to:
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Mrs. Ogerio
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------------------------------------------------- Submitted by:
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Alvin B. Rufo