Fresh corn straight for the cob make these delicious fritters absolutely awesome, and served with smoky crispy bacon and roasted tomatoes they are a great breakfast, brunch or light lunch dish, I adore them ♥

Ingredients:

• 1 cup plain flour
• 1 tsp baking powder
• ¼ tsp salt
• ¼ tsp paprika
• 1 tbsp sugar
• 2 eggs
• ½ cup milk
• 2 cups fresh corn kernels – cut from the cob
• ½ cup red capsicum – diced
• ½ cup sliced shallots (green spring onions)
• ¼ cup fresh coriander & parsley
• 4 tbsp canola oil

Serve with:

• 4 tomatoes – halved & roasted or grilled
• 1 bunch of rocket
• 4 rashers of bacon – fried until slightly crispy
• olive oil for dressing

Method:

1. Sift flour, baking powder, salt & paprika into a large bowl, stir in sugar & make a well in the centre.
2. In a separate bowl, combine eggs & milk.
3. Gradually add the egg mixture to the dry ingredients & whisk until you have a smooth, stiff batter.
4. Place corn, capsicum, shallots & herbs in a mixing bowl & add batter to bind them (3/4-1 cup)
5. Heat 2 tbsp. of batter per fitter & cook about 4 fritters at a time.
6. Cook for  mins, or until the underside of each fritter is golden.
7. Turn over & cook fritter on the other side.
8. Transfer to a plate a& keep warm while cooking the remaining fritters.

To serve:

Place one fritter on each plate & top with two halves of grilled tomato, a few rocket leaves & a rasher of bacon.  Finish with a second fritter & drizzle olive oil around the base of the fritters.   Serves 4.

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I love making these puddings, not quite a soufflé, but equally as delicious and light and airy.  I made them for my dessert in the ‘Come Dine with Me” cooking competition on Lifestyle television a few years ago…they were a hit!

Ingredients:

• 125g castor sugar
• 20g unsalted butter
• 40g plain flour – sifted
• 65g passionfruit pulp
• 185ml milk
• 2 eggs – separated

Method:

1. Preheat the oven to 180°C.
2. Beat the butter and sugar in a bowl until well combined.
3. Add the flour, passionfruit, milk and egg yolks and mix to combine
4. Whisk the egg whites in a clean bowl until stiff peaks form
5. With a large metal spoon, fold half the egg white through the mixture, then fold in the remaining egg white.
6. Pour into four greased 185ml overproof dishes and bake for 12 to 15 minutes, or until the top is golden and puffed.
7. Serve immediately as the soufflés deflate quickly.
8. I like to serve them with passionfruit ice cream.
9. Makes 4.

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Chilli & Garlic Prawns with fried rice

I often make fried rice, but when I serve it with chilli and garlic prawns they really enhance each other.  I once served them with sautéed scallops to a client who could afford to eat anywhere in the world and he wanted to come back for more….I was so pleased, that’s what it’s about.

Ingredients:

• 500gms green prawns – shelled with tail left on
• 2 long red chillies – chopped finely
• 2 cloves garlic – crushed
• 2 tbsp olive oil
• Sea salt & pepper
• 25gms butter
• ½ cup chopped parsley

Method

1. In a bowl toss prawns, chillies, garlic, olive oil, salt & pepper.
2. Heat a large frypan, when hot add butter until it melts and foams, then and prawn & marinade and cook tossing often for 3 minutes until cooked.
3. Remove from pan and put into warmed serving dish, sprinkle with chopped parsley for freshness. The prawns are ready when they change colour.

Fried rice:

• 1 cup Basmati rice – rinsed
• 1 egg – beaten
• 2 green shallots – sliced
• 3 rashers of bacon – chopped and rind removed
• 1 tsp grated ginger
• 1 tbsp soy sauce
• 2 tbsp canola or vegetable oil

Method:

1. Cook rice in a large pot of boiling salted water until just done, still slightly hard in centre.
2. Drain and place on a large plate to cool and dry out for 10 minutes.
3. Add a dash of canola oil to a non-stick saucepan and pour in in egg cook on low heat until set.  Remove from pan with spatula.  Wipe pan out.
4. Add another dash of oil and cook bacon until slightly crispy.
5. Add shallots and ginger and cook for 2 mins until soft.
6. Add rice and stir fry until heated through.
7. Add egg and soy sauce and toss through.  Make sure you stir often so it doesn’t stick, or become hard.

Serve with chilli and garlic prawns and enjoy!!!

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I adore these gruyere cheese souffles not only because they are so delicious to eat, but they are so easy to make with very little to do at the last minute ♥♥♥

Ingredients:-

• Preheat oven to 180°C, brush three ramekins with melted butter & dust with flour.
• Melt 1 tsp butter in a pan over medium heat.  Add eschalots and thyme.  Cook for 4 minutes until soft.  Set aside to cool.
• Melt the remaining butter in a saucepan over medium heat.  Add the flour and cook, whisking for 1-2 mins.  Remove from heat and add the milk a little at a time, whisking constantly until smooth.  return to the heat and cook, stirring with a wooden spoon until smooth.  Add ¹⁄³ cup cheese and stir until melted.  Remove from the heat.
• Combine the eschalot mixture and 1 egg yolk in a small food processor and process until smooth. Stir into the cheese sauce with the remaining egg yolk. Grate a little nutmeg over the mixture, and season with salt and pepper.  Transfer to a bowl to cool slightly.
• Whisk egg-whites with a pinch of salt until soft peaks form.  Stir one-third into the cheese mixture to loosen it, then carefully told in the remaining two-thirds.  Spoon filling into the dishes until two thirds full, then tap them on the bench to remove any air bubbles.  Place in a roasting pan and pour in enough boiling water to come halfway up the sides of the dishes.  Bake uncovered for 20-25 mins until set.  Remove souffles from water bath and refrigerate until cold.
• Preheat the oven to 200°C and line a baking try with non-stick baking paper.  Turn the souffles out onto the prepared tray.  Top each with extra Gruyere cheese and bake for 5-7 mins until golden.
• To make the cheese sauce, combine the milk and cheese in a saucepan over medium-low heat and cook 3-4 minutes, stirring often, until the cheese is melted and the sauce is smooth.  Season to taste.
• To serve, place the souffles on a warm plate and spoon over the warm cheese cause and top with large shreds of Gruyere cheese and some baby herbs.

These delicious little  morsels of sweetness are hard to put down and everyone will want more ♥♥♥

Ingredients:-

• 3 passionfruit
• 250g unsalted  butter, softened
• 1 tsp vanilla extract
• ½ cup icing sugar mixture
• 1 ²⁄³ cups plain flour
• ½ cup cornflour

Passionfruit butter cream:-

• 80g butter, softened
• ²⁄³ cup icing sugar mixture
• 1 tbsp reserved passionfruit juice

Method:-

1. Preheat oven to moderately low
2. Remove pulp from passionfruit, place pulp into a fine sieve and press down with the back of a spoon.  You will need to reserve one tablespoon of the juice for the passionfruit butter cream.
3. Beat butter, vanilla and sifted icing sugar with an electric mixer until pale.  Stir in combined sifted flours in two batches, then stir in the passionfruit pulp.
4. With lightly floured hands, roll two level teaspoons of mixture into balls, place on baking paper lined oven trays about 3cm apart. Dip fork into a little extra flour, press fork onto biscuits lightly.
5. Bake in a moderately slow oven about 15 mins until biscuits are a pale straw colour.  Stand biscuits on trays 5 minutes, transfer to wire racks to cool
6. Sandwich biscuits with a teaspoon of the passionfruit butter cream.  Dust with a little extra icing sugar if desired.

Passionfruit buttercream:-

Beat butter and sifted icing sugar in a small bowl with an electric mixer until pale and fluffy.  Beat in reserved passionfruit juice.

Makes about 25…..Enjoy with a cuppa!

Please leave a comment below and/or on the Instagram post if you enjoyed my recipe so I know I’m making people happy ❤

These adorable little bite-sized delights are gluten free as they are made with polenta, almond meal and coconut, and they are so light and delicious you will want to make them over and over again ♥♥♥

Ingredients:–

• 115g unsalted butter at room temp
• 115g castor sugar
• 2 eggs, lightly beaten
• 55g almond meal
• 55g desiccated coconut
• 55g fine polenta
• zest 1 lemon, finely grated
• 1¼ tbsp lemon juice
• ½ tsp baking powder
• ½ tsp vanilla extract

Icing:-

• 110g icing sugar, sieved
• 1-2 tbsp lemon juice
• sugar flowers to decorate

Method:-

1. Preheat the oven to 150°C, and grease mini muffin trays and place a little square of baking paper on the base to prevent sticking.
2. Cream the butter and sugar in an electric mixer for 2 mins or until lump free (the mixture does not need to be light and fluffy).
3. Slowly beat in the eggs, then fold in the ground almonds, polenta, lemon zest, lemon juice, baking powder and vanilla.
4. Fill mini muffin trays 2/3 of the way up.  Use the back of a spoon to flatten the top.  
5. Bake for 20 mins until they are just coming away from the sides of the tin.
6. To make the icing, mix the sieved icing sugar and lemon juice in a bowl until smooth, spoon over the cakes letting the icing dribble down the sides a bit. Top with  flowers while still wet and then leave to set.

Please leave a comment below and/or on the Instagram post if you have enjoyed my recipe so I know I’m making people happy ❤️

I adore sticky date puddings and here I have made individual ones which are easily done in large muffin tins. The butterscotch sauce on top is so decadent but absolutely divine ♥♥♥

Ingredients:-

• 200g chopped dates
• 1¼ cups water
• 1 tsp bicarbonate of soda
• 60g unsalted butter
• ¾ cup castor sugar
• 2 eggs
• 1 cup self-raising flour

Butterscotch sauce:-

• 1 cup brown sugar – firmly packed
• 1 cup cream
• 200g butter

Method:-

1. Grease 10 large muffin trays, line base with paper
2. Combine dates and water in pan, bring to boil, remove from heat, add soda, stand 5 mins.
3. Cream butter and sugar in a small bowl with electric mixer until well combined.
4. Beat in eggs, 1 at a time.  Gently fold in sifted flour, then date mixture.  Pour into prepared trays.
5. Bake in moderate oven about 20-30 mins or until cook through.
6. Turn onto plates and pour sauce over the puddings.

Butterscotch sauce:-

Combine all ingredients in pan, stir over heat, without boiling until sugar is dissolved, then simmer, stirring for            3 minutes.

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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!!!!

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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 ♥