Ham & Pea Soup

Ingredients

• 500g split peas


• 1 large ham hock (or 2 small ham hocks)


• 2 bay leaves


• Chicken stock

Directions

1. Add peas to a large pot, cover with stock and add extra.


2. Add hocks to the pot, and boil til meat is falling off the bone.


3. Cut off all meat and add back to the pot, discard bones.

Serves 6

Chocolate Mud Cupcakes

Ingredients

• 300g plain chocolate chips
• 300g unsalted butter
• 5 eggs
• 115g castor sugar
• 115g self-raising flour
• 2 tbsp cocoa OR icing sugar, for dusting
  

Directions

1. Preheat oven to 180C. Place 12 baking cases in a muffin tin.
2. In a medium bowl set over a pan of gently simmering water, melt the chocolate and butter together, stirring well. Leave to cool a little.
3. Beat the eggs and sugar in a large bowl until pale and thick. Fold the flour into the egg mixture and then stir in the melted chocolate and butter until well blended.
4. Spoon the mixture into the cases and bake for 20 minutes. The cupcakes will be soft and gooey in texture and appearance. Remove tin from oven and cool for 5 minutes.
5. Remove cupcakes and dust with cocoa or icing sugar.

Makes 12

Mint Chocolate Cupcakes

cupcakes
Ingredients

• 225g self-raising flour
• 4 tbsp cocoa powder
• 1 tsp baking powder
• 225g caster sugar
• 225g unsalted butter, softened
• 4 eggs
• 1 tsp mint essence
• 100g plain chocolate chips

Directions

1. Preheat the oven to 180C. Place 18 paper baking cases into muffin tins.
2. In a medium bowl, sieve the flour, cocoa and baking powder. Set aside.
3. Beat the sugar and butter together in a large bowl until smooth. Add the eggs one at a time, beating well after each addition. Add the flour mixture gradually, stirring until well combined. Stir in the mint essence and chocolate chips.
4. Bake for 20 minutes. Remove the tins from the oven and cool for 5 minutes. Remove the cupcakes and cool on a rack.

icing
Ingredients

• 115g unsalted butter, softened
• 225g icing sugar, sieved
• 1 tsp mint essence
• green food colouring
• 100g plain chocolate chips

Directions

1. Beat the butter and icing sugar in a small bowl until smooth and creamy.
2. Stir in the mint essence and just enough food colouring to turn the icing a mint green.
3. Ice the cupcakes and decorate with chocolate chips.

Makes 18

Raspberry & White Chocolate Cheesecake

Ingredients

• 1 pack Granita biscuits, crushed
• 75g butter, melted
• 500g block Philadelphia Cream Cheese, softened
• 3/4 cup sugar
• 1 teaspoon grated lemon rind
• 2 teaspoons gelatine dissolved in 1/4 cup boiling water, cooled
• 200g white chocolate, melted
• 1 cup cream, lightly whipped
• 200g raspberries, fresh or frozen
• icing sugar

Directions

1. Combine the biscuits and butter and press into the base of a greased 22 cm spring form pan.
2. Beat the Philadelphia cream cheese, sugar, and lemon rind until smooth. Stir in the gelatine mixture and fold in the melted chocolate and cream.
3. Pour the filling into the prepared base and refrigerate 3 hours or until set. Garnish with raspberries and dust with icing sugar.

Serves 10

Baked Ziti

Ingredients

• 455 g dry penne pasta*
• 1 onion, chopped
• 455 g lean ground beef
• 1456 g spaghetti sauce
• 170 g provolone cheese, sliced
• 345 g sour cream
• 170 g mozzarella cheese, shredded
• 10 g grated Parmesan cheese

Directions

1. Bring a large pot of lightly salted water to a boil. Add penne pasta, and cook until al dente, about 8 minutes; drain.
2. In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
3. Preheat the oven to 180 degrees C. Grease a large baking dish. Layer as follows: 1/2 of the penne, Provolone cheese, sour cream, 1/2 sauce mixture, remaining penne, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
4. Bake for 30 minutes in the preheated oven, or until cheeses are melted.

Serves 10

*Penne pasta is the best substitute for Ziti

Chorizo and Bean Stew

Ingredients

• 60ml olive oil
• 1 red onion, peeled, chopped
• 500g chorizo sausage, sliced
• 4 garlic cloves, crushed
• 1 tsp dried chilli flakes
• 400g can butter beans
• 410g can diced tomatoes
• 2 fresh bay leaves
• 150ml beef or chicken stock

Directions

1. Heat the oil in a large pan. Add the onion and cook for 3-4 minutes until just softened. Add the chorizo and cook until it starts to turn golden.
2. Transfer chorizo mixture to a plate and set aside. Add garlic and chilli to the pan. Cook for a few seconds, then add butter beans, tomatoes, bay leaves and chorizo mixture.
3. Pour in stock, bring to the boil, then reduce heat to low and simmer for 10 minutes. Stir in parsley and serve with crusty bread & rice.

Serves 4

Easy Pineapple Cake

Ingredients

• 2 cups self raising flour
• 1 cup sugar
• 450g can of crushed pineapple KEEP the juice

Directions

1. Preheat oven to 180 degrees Celsius. Sift the flour in a bowl, add sugar & pineapple fruit + juice and stir through.
2. Grease cake pan with margarine like Nuttelex and pour in batter.

Bake for 30 minutes.

Potato & Leek Soup

Ingredients

• Olive oil
• 2 leeks sliced
• 1 onion finely chopped
• 2 cloves garlic, crushed
• 600g potatoes, peel & chopped
• 3 cups chicken stock
• 100g chopped bacon (optional)
  
• 1x 375ml tin evaporated milk
• Salt & pepper
  

Directions

1. Saute leeks, onion, and garlic (and bacon, if you like) for 5-10 minutes. Add potatoes and cook for an extra 5 minutes.
2. Add stock and simmer uncovered, until potatoes are tender.
3. Puree mixture.
4. Return to heat and add milk, salt and pepper
5. Bring to boil.

Serves 4

Carrot Soup

Ingredients

• 6-8 large carrots, sliced
• 3 large onions, chopped
• 2 cloves of garlic, minced or chopped
• 2 cups stock (chicken or vegetable)
• Black pepper
• Salt
• Chopped parsley or coriander

Directions

1. Heat a small amount of oil in a large pot over medium heat. Add onions, garlic and carrots. Cook until onions are soft and carrots are cooked.
2. Add stock and cook over low heat for about 40 minutes. Add pepper and salt to taste.
3. Puree in a food processor or blender (the soup should be quite thick).
4. To serve, garnish with parsley or coriander.

Serves 4

Thai Pumpkin Soup

Ingredients

• 15 ml vegetable oil
• 15 g butter
• 1 clove garlic, chopped
• 4 shallots, chopped
• 2 small fresh red chili peppers, chopped
• 5 g chopped lemon grass
• 505 ml chicken stock
• 465 g peeled and diced pumpkin
• 355 ml unsweetened coconut milk
• 1 bunch fresh basil leaves

Directions

1. In a medium saucepan, heat oil and butter over low heat. Cook garlic, shallots, chilies, and lemongrass in oil until fragrant (be careful not to burn the garlic). Stir in chicken stock, coconut milk, and pumpkin; bring to a boil. Cook until pumpkin softens.
2. In a blender, blend the soup in batches to a smooth or slightly chunky consistency, whatever you prefer. Serve with basil leaves.

Serves 4