Who doesn’t love a sweet soufflé, here I chose to pile up the egg mixture high, instead of levelling it off at the top of the dish…they were especially light and high and didn’t deflate as much this way ♥♥♥

Ingredients:-

• 200g raspberries – fresh or thawed frozen
• ½ cup caster sugar
• 2 tsp cornflour – mixed with 2 tsp cold water
• 4 egg whites
• Icing sugar to dust

Method:-

1. Brush the base and sides of four 250ml (1 cup) soufflé dishes with melted butter and sprinkle with caster sugar, tipping out excess.
2. Chill in the fridge of 20 minutes.
3. Process the raspberries in a food processor until smooth, then tip into a small saucepan with half the caster sugar.
4. Stir over low heat until the sugar has dissolves.
5. Bring to the boil and stir in the cornflour mixture.
6. Remove from heat but continue stirring until it is well mixed.
7. Leave to cool completely
8. Preheat the oven to 170°C.
9. Beat the eg whites with a pinch of salt until soft peaks form.
10. Gradually add the remaining caster sugar until the mixture is thick and glossy.
11. Add a third of the egg white to the raspberry puree, mixing in well with a metal spoon, then add the rest of the egg white and gently mix it in.
12. Spoon into the dishes and smooth the tops.
13. Bake for 12-15 minutes, until well risen and starting to colour.
14. Dust with icing sugar and serve immediately.
15. Serves 4.   Enjoy!!!

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The prettiest and most delightful friands to make, these little lovelies never fail to impress my guests when I serve them with coffee or tea ♥

Ingredients:-

• 2 egg whites
• 60g unsalted butter – melted
• ¹⁄³ cup almond meal
• ½ cup icing sugar – sifted
• 2 tbsp plain flour
• 2 thinly sliced small strawberries

Method:-

1. Lightly whisk egg whites in a small bowl.
2. Add melted butter, almond meal, icing sugar and flour.
3. Whisk until just combined.
4. Spoon 1 tbsp of mixture into 10 greased mini muffin pan holes.
5. Top with a strawberry slice.
6. Bake at 200°C (180°C fan forced) for 18-20 minutes.
7. Turn on to a wire rack and dust with icing sugar when cool.
8. Enjoy!!!

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This is a main course to impress!  It has the delicious flavours of herbs mixed with French Dijon mustard…..so good.  Remember to cook your lamb rack pink in the middle which retains more of the natural juices.

Ingredients:-

• 1 lamb rack (8) – bones frenched and clean
• 3 slices of day old sourdough bread – crusts removed
• Herbs such as parsley, rosemary & thyme
• 1 clove of garlic crushed
• Olive oil
• Salt & Pepper
• 2 tsp Dijon mustard

Method:-

1. Rub the lamb rack all over with olive oil, and sprinkle with salt and pepper, press into flesh.
2. Heat oven to 180°C.
3. Heat a ovenproof frypan on high heat on stovetop and sear all sides of the lamb.
4. Remove from stovetop, and place frypan and lamb rack into oven for approximately 10 minutes.
5. Take out of oven and let rest until about 25 minutes before serving time.
6. Place sourdough bread into a food processor and process into breadcrumbs, add parsley, rosemary, thyme & garlic, process until blended together.  Place onto a plate.
7. Spread Dijon mustard onto rack, and the press the rack into the herbed breadcrumb mixture.
8. Place rack back into oven and bake for 15 minutes. (a few minutes less if you like it really pink)
9. Remove from oven and let rest for 10 minutes.
10. Serve a section of 3 cutlets to each person, cutting through the bone to open up each cutlet for nice presentation.

This is nice served with my drunken potatoes.  Enjoy!

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With it’s delightful smoky flavour it is great with lamb and freshly made flatbread.   

 It is also wonderful with my falafel patties   they really go perfectly together.

I really can’t get enough of it when I make it.

1. Blacken 1 eggplant on the BBQ or frypan turning until all sides are charred and it is soft.
2. Scoop the flesh out into a food processor.
3. Add 1 sliced garlic clove, ½ tsp smoked paprika, pinch of salt, juice of ½ lemon, ½ tsp cumin & coriander, 1 tbsp tahini and blend together until smooth
4. Gradually trickle in 1/8 cup olive oil blending constantly.
5. Spoon into a dish and sprinkle more smoked paprika over, and a drizzle of olive oil and chopped parsley for garnish.

This recipe is so delicious and easy to make……….enjoy!!!!!

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It’s a mystery to some but not really hard at all if you follow a few easy but important steps:-

1. Make sure your eggs are really fresh
2. Crack your egg into a small bowl so its easy to slip into a pan of water
3. Bring a low sided pan filled with 10cm of water to the boil and reduce heat to low…it doesn’t need to be boiling or simmering
4. Gently slide the egg into the pan of water as close to the surface as you can so you don’t break up the white of the egg.
5. Leave the pan on low heat and set a timer for 3½ minutes to achieve a runny yolk….any longer and it will be set….any shorter and the white will still be a little glutinous.
6. Remove from pan with a large slotted spoon to drain water off and place onto your hot buttered toast and bacon….Enjoy!!!!!!!!

See there is no need to add vinegar, who wants their egg tasting like vinegar anyway, no need to swirl the water, you can if you like but there is no need,  you can just watch your egg forming its shape before your eyes.

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This recipe is absolutely delicious, served on a sandwich with meat or cheese…or with grilled steak or chops ♥♥♥

Ingredients:

• 1kg zucchini – finely chopped
• 2 large onions – finely chopped
• 1 red capsicum – finely chopped
• 2 tbsp salt
• 2 ¼cups sugar
• 2 cups white wine or cider vinegar
• 2 tsp ground turmeric
• 2 tsp mustard powder
• 2 tsp cornflour
• 2 tbsp white wine or cider vinegar extra

Method:

1. Place zucchini, onions and capsicum in a bowl, add salt and mix well.
2. Leave stand for at least 3 hours.  Drain well.
3. Combine sugar, vinegar, mustard powder and turmeric in a saucepan and bring to the boil, stirring until sugar is dissolved.
4. Add vegetables and boil for 25 minutes.
5. Mix cornflour to a pasta with extra vinegar and stir through
6. Cook for 2-3 minutes more or until thickened.
7. Spoon into warm sterilised jars and seal.
8. Eat immediately or store in a cool, dry and dark place for up to 1 year.

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This recipe is so easy and delicious and has that ‘wow factor’ when you serve it to your guests and friends, enjoy!  ♥♥♥

Ingredients:

• 500g green prawns – shelled & deveined
• 1 tbsp fish sauce
• 1 green chilli – chopped
• 2 cloves garlic – crushed
• ½ tsp turmeric
• ½ tsp white pepper
• 2 tbsp chopped coriander – roots and leaves
• 3 spring onions (shallots) – finely sliced
• Plain flour for dusting as you fry
• 1 cup vegetable oil

Method:

1. Place prawns, fish sauce, chilli, garlic, turmeric, pepper and coriander in a food processor and process to as paste.
2. Fold in spring onions.
3. Shape prawn mixture into little balls, 3cm in size, and roll in flour to coat lightly.
4. Heat vegetable oil in a deep frying pan until hot.
5. Add prawns and shallow fry until golden.
6. Remove with a slotted spoon and drain on paper towels.
7. Serve with dipping sauce and toothpicks.

• 1 clove of garlic
• 2 large chillies – seeded and roughly chopped
• 1 tbsp grated palm sugar
• 4 tbsp lime juice
• 3 tsp fish sauce
• 1 cup roughly chopped coriander

Place all the ingredients in a blender with 2-3 tbsp of water and blend until combined.  Pour into a small serving bowl.

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This is a very old family recipe that is so easy to make and so great for family and  friends…..it’s a melt and mix recipe..the important thing it to make sure you pour the warm melted icing over the slice straight out of the oven.

Ingredients:

• 125g unsalted butter
• 1 cup brown sugar
• 1 egg
• Pinch of salt
• 2 tbsp Dutch cocoa
• ¼ cup desiccated coconut
• 1 cup self raising flour

Method:

1. Melt butter and brown sugar together in a saucepan, when melted remove from heat and cool slightly.
2. Add egg, salt, cocoa, coconut and flour and mix together.
3. Press into a slice tin and bake at 180°C for 15 minutes.

Icing:

• 1 cup icing sugar
• 1 tbsp Dutch cocoa
• 1 tbsp butter
• 1 tbsp boiling water

Method:

1. While the base is cooking, mix butter and water together in a small saucepan on the stove top
2. Mix in cocoa and icing sugar and stir until melted and lump free.
3. Remove slice from oven and pour warm icing over while still hot, this way it melts into the base and makes it all fudgey and gooey.
4. Enjoy……but try to stop at one it is really difficult!

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How I adore these light and airy and quick to make little delights with a cup of coffee or tea ♥♥♥

Ingredients:

• 2 eggs
• 2 tbsp caster sugar
• 2 tbsp icing sugar
• 1 tsp vanilla extract
• ¼ cup self raising flour
• ¼ cup plain flour
• 75g unsalted butter – melted
•  1 lemon, zested
• 1 tbsp hot water
• 2 tbsp icing sugar extra for dusting

Method:

• Preheat oven to 200°C and grease two 12 hole madeleine pans with a little butter.
• Beat eggs, caster sugar, icing sugar and vanilla in a small bowl with an electric mixer until thick and creamy
• Meanwhile, sift flours twice.  Sift flours again over egg mixture
• Pour combined butter and the water down side of bowl then fold ingredients together, add lemon zest.
• Drop rounded tablespoons of mixture into pan holes.
• Bake madeleines about 10 minutes.
• Tap hot pan firmly on bench to release madeleines then turn immediately onto baking paper covered wire racks to cool
• Serve dusted with extra sifted icing sugar.
• Makes 24

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This is such a delicious recipe you will never want to order a take-away soup again!

Ingredients:

• 200g pork mince
• 5 whole water chestnuts – drained and finely chopped
• 2 green shallots – finely chopped
• 1 tbsp oyster sauce
• 1 tsp cornflour
• 24 gow gee wrappers
• 4 cups chicken stock
• 4 cups cold water
• 1/4 cup salt-reduced soy sauce
• 2 tsp sesame oil
• 1 bunch baby bok choy – roughly shredded

Method:-

1. Combine the mince, water chestnuts, shallots & oyster sauce in a bowl.  Season with salt & pepper
2. Mix cornflour with 1tbs cold water to make a smooth paste
3. Lay 3 gow gee wrappers on a benchtop, & put 1 tsp of mince mixture in the centre of each.
4. Brush edges with cornflour paste, & bring corners up & press to form a sack shape.
5. Repeat with remaining wrappers & filling.
6. Pour stock & water into a large deep saucepan & bring to the bowl over high heat.
7. Add soy sauce, sesame oil & wontons.
8. Cook for 3 to 4 minutes or until soft.
9. Add bok choy & cook for 2 minutes until just wilted.
10. Ladle soup, wontons & boy choy into soup bowl & enjoy!Please leave a comment if you have enjoyed this recipe as I like to know if I’m  making people happy ❤️