These moist, crumbly jam drops are soooo moreish, I have added a touch of orange zest to the mixture which gives them an unique zing ♥♥♥

Ingredients:-

• 250g unsalted butter (softened)
• 3 tbsp castor sugar
• zest of 1 orange
• 1 egg yolk
• 1 tsp vanilla extract
• 250g plain flour – sifted
• 90g dessicated coconut
• 3 tbsp raspberry jam

Method:-

1. Preheat oven to 180°C, line a large tray with baking paper.
2. Beat the butter, sugar and orange zest with beaters until pale.  Add the egg yolk and vanilla, and beat until combined.  Fold in flour and coconut.
3. Roll tablespoon sized pieces of dough into balls, place on baking tray 2 cm apart and press to flatten slightly.
4. Make an indent in the centre with your finger or thumb and place a half a teaspoon of jam in the indent.

Bake for 10-12 mins or until lightly browned.  Leave to cool on wire racks.

Makes about 30.  Enjoy!

Please make a comment if you have enjoyed my recipe so I know I making people happy ❤️

I have been making pavlovas for friends and family and guests for more than 30 years, and still I receive requests for another pavlova please , this recipe has the beautiful marshmallow centre and the crunchiest meringue outside it’s soooo good    ♥♥♥

Ingredients:-

• 4 egg whites
• 1 cup castor sugar
• 1 tsp vinegar
• 1 tbsp cornflour

Method:-

1. Whip egg whites until stiff, add ½ cup of the sugar and whip for 5 minutes until dissolved, add remaining sugar a tablespoon at a time (this is an important step to keep the stiffness of the meringue).
2. Gently fold in the vinegar then the cornflour.
3. Line a baking sheet with baking paper and mark a ring about the size of a entree plate (smaller than a dinner plate but larger than a bread plate) as the pavlova will expand, so the idea is to build it up high.
4. Using a spatula spread the meringue inside the circle and build up high.
5. Pre-heat oven to 175°C, and place pavlova in the oven, reduce heat to 160°C and bake for 1¼ hours.  Turn oven off and leave the pavlova sitting in the oven until cold.
6. When ready to serve fill the centre with whipped cream, (Chantilly cream is my favourite, which has 1 tsp of vanilla and  1 tbsp of icing sugar added) and top with your favourite summer fruits and berries and I always love to add a generous drizzle of fresh passion fruit pulp.

Enjoy!!!!

Please leave a comment so I can see if I’m making people happy with my recipes ❤️

This is the most delicious potato recipe you will want to make it again and again.  I did this recipe in my cooking competition on the “Come Dine With Me” Australia Lifestyle cooking television program ♥♥♥

Ingredients:-

• 3 large potatoes – peeled & thinly sliced
• 3 tbsp of olive oil
• 200mls dry white wine
• sea salt
• chopped rosemary
• chopped bacon (optional)

Method:

1. Layer the potatoes in a large baking dish, drizzle olive oil all over, then sprinkle with sea salt, pour wine over the potatoes and sprinkle over rosemary or chopped bacon.
2. Bake at 200°C for 35-45 mins until golden brown on top and potatoes are cooked through.

These potatoes take on a gorgeous creamy texture and will wow all your guests I promise.  The main complaint I receive is there is not enough!!!!!  Leave a comment below to let me know if you love them ♥