• 3 egg whites
• 3/4 cup caster sugar
• 1 tbs ground hazelnuts

Directions

1. Preheat oven to 120C.  Line baking trays with baking paper.
2. Beat egg whites to stiff peaks in a large mixing bowl. Gradually add sugar while beating and beat until thick and glossy.  Gently fold through ground hazelnuts.
3. Place tablespoons of the meringue on the baking trays, ensure they are well spaced.
4. Bake for 45-50 minutes then cool in the oven with the door open.
5. Serve with cream and berries if desired.

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• 3 cups lightly stewed apple, not too wet
• 3/4 cup caster sugar
• 2 tbsp brown sugar
• 1 tsp vanilla essence
• 3 eggs
• 6 tbsp self raising flour, sifted

Directions

1. Preheat oven to 180C. Grease a 21cm x 6 cm deep oven dish or 4-6 individual ramekins.
2. Place apples in dish, sprinkle with brown sugar and essence, mix through.
3. Beat eggs, add caster sugar slowly until thick and creamy and then fold in flour and pour on top of apples.
4. Bake for 45-55 minutes for the large dish or 30-35 minutes for ramekins.  Serve dusted with icing sugar and serve with cream or ice cream.

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Serves two

Ingredients

• 2 butterflied pork steaks
• 1 chilli, diced
• 3 cloves garlic, crushed
• 2 big handfuls of spinach
• 50ml coconut milk
• sweet potato, sliced

Directions

1. Preheat oven to 200C and cook sweet potato slices until soft and golden.
2. When sweet potato is almost cooked, cook pork in a non stick fry pan until done to your liking. Set aside to rest.
3. In the same pan,  cook the chilli and garlic until fragrant, then add spinach and coconut milk and bring to the boil, stirring well.
4. To serve, layer sweet potato on a plate, place pork on top and pour over spinach and coconut milk.

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Serves 4.

Ingredients

• 5-6 slices fruit bread
• 40g unsalted butter, softened
• 2 tbs marmalade
• 200g blackberries
• 4 eggs
• 1/2 cup caster sugar
• 1 tsp vanilla essence
• 1 cup milk
• 2 cups cream
• 2 tsp raw sugar

Directions

1. Remove crusts and butter bread.  Brush with marmalade and layer in a 1.5L oven proof dish, sprinkling with blackberries between layers.
2. Whisk together eggs, caster sugar, vanilla, milk and cream.  Pour mixture over bread and sprinkle with sugar.
3. Set aside for 20 minutes to allow bread to absorb liquid.
4. Preheat oven to 180C.  Place dish in a large baking tin and fill tin with boiling water until it comes half way up the sides of the dish.
5. Carefully transfer to oven and bake for 45-50 minutes, or until custard is set and bread is slightly puffed and golden on top.

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These souffles are easy really easy to make.  You can also make them in advance and cover with plastic wrap and store in the freezer until required.  Cook them from frozen for an extra 5 minutes.

Ingredients

• Butter, for greasing
• 80g caster sugar plus extra for dusting the dishes
• 200g good dark chocolate
• 1/2 cup cream
• 6 eggs, separated
• 1 tsp vanilla extract
• Icing sugar, to serve

Directions

1. Preheat oven to 200C (180C fan forced).
2. Grease 6 ceramic ramekins with butter and dust with icing sugar.  Place in the fridge until required.
3. Melt chocolate an cream in a small bowl over a pot of hot water, stirring occassionaly until smooth.
4. Whisk egg yolks in a bowl until they start to thicken, then whisk in chocolate and vanilla.
5. In a clean bowl with clean beaters, whisk egg whites until they form soft peaks.
6. Continue to beat, gradually adding caster sugar until stiff and glossy.
7. Using a large metal spoon, fold a spoonful of egg whites into the chocolate mixture until just combined.  Gently fold in remaining egg whites.
8. Place ramekins on a baking dish and spoon in mixture to fill just below the rim.
9. Bake for 15-20 minutes or until risen and firm on top.  Transfer each souffle to a plate and dust with i

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These make the fluffiest pancakes. You can add blueberries and/or orange rind if you like.

Ingredients

• 1 1/2 cups self raising flour
• 2 tbs caster sugar
• 375ml buttermilk
• 1 egg, lightly beaten
• 1 tbs melted butter

Directions

1. Sift flour into a bowl. Add sugar, buttermilk, egg and butter and beat with a wooden smooth until batter is smooth.
2. Preheat a non stick fry pan and add butter. When melted, drop batter into pan and cook over medium heat until bubbles appear on top.  Flip and cook for another couple of minutes.
3. Serve!

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I thought I had made enough of this for leftovers but it didn’t last long! Serves two or three.

Ingredients

• 4 rashers of bacon, diced
• 3 cloves garlic
• 1/2 cup thickened cream
• 2 egg yolks
• 2 whole eggs
• 1 cup parmesan, grated
• pasta of your choice

Directions

1. Whisk together eggs and cream.
2. While the pasta is cooking, cook the bacon with a little oil until brown and then add the garlic and cook for a further few minutes.
3. When the pasta is cooked, add to the pan with the bacon and pour over cream mixture and half of the cheese.  Season well with salt and pepper and cook for a few minutes. Serve.