Trade Recipes

The secret to muffins is to not overmix! It doesn’t matter so much if the flour isn’t totally absorbed as the less you stir the mixture the more soft your muffins will be.  You can flavour them with whatever you choose… raspberry and white chocolate, Toblerone and coconut, banana and chocolate chip or apple and cinnamon.

Ingredients

• 2 cups self raising flour, sifted
• 2/3 cup sugar
• 1 tsp baking powder
• 1 1/2 cups your combination fruit/nuts/chocolate
• 1 cup milk
• 1 egg, beaten
• 90g butter, melted

Directions

1. Preheat oven to 180C and line a 12 cup muffin pan with muffin cases.
2. Mix dry ingredients together in a bowl, then  add wet ingredients. Mix sparingly.
3. Spoon into muffin cases and bake in preheated oven for 10-12 minutes, or until top springs back when touched.

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This is really easy and delicious. Serves 2.

Ingredients

• 4 rashers of bacon, rind removed, chopped
• 300g mushrooms, sliced
• 1 small onion, sliced
• 2 cloves garlic, crushed
• 10 semi dried tomatoes, chopped
• 150ml cream
• 1 or 2 tsp tomato paste
• parmesan cheese, grated
• your choice of pasta

Directions

1. Cook the bacon,  mushroom and onion in a small saucepan with a bit of oil until the vegetables are soft and the bacon cooked. While this is cooking, boil the pasta water and add the pasta.
2. Add garlic and semi dried tomatoes to the bacon mixture and cook for a few minutes. Add cream and tomato paste and bring to a simmer. Cook for about 5 minutes on low, or until pasta is cooked. Season with salt and pepper.
3. Lastly stir through parmesan cheese and serve with hot pasta. You will want seconds!!

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Super easy and only the saucepan and whisk to clean when you are done.  The brownies won’t last long!

Ingredients

• 125g butter, softened
• 1/4 cup cocoa
• 1 cup sugar
• 2 eggs
• 1 tsp vanilla essence
• 1/2 cup coconut
• 1/2 cup self raising flour
• 1 cup white chocolate buttons/melts (or more if you have a sweet tooth!)

Directions

1. Preheat oven to 180C and line a 20cm x 20cm baking tin with baking paper.
2. Melt butter in a saucepan over medium heat. Add cocoa and stir for 1 to 2 minutes.
3. Remove from heat and whisk in eggs, 1 at a time, until well combined.
4. Add vanilla essence, coconut and flour and mix well. Lastly add chocolate buttons.
5. Pour into prepared tin and bake for about 30 to 35 minutes, or until a skewer inserted into the centre comes out clean.

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Ingredients

• 125g butter, at room temperature
• 1 cup caster sugar
• 2 eggs
• 1 1/2 cups self raising flour
• 1/3 cup cocoa
• 1/2 tsp bicarb soda
• 1 cup buttermilk (or milk soured with 1 tsp lemon juice)
• 150g frozen raspberries

Directions

1. Preheat oven t 180C and line a 12 muffin tray with muffin cases.
2. Combine butter, sugar and eggs in a bowl and beat until light and creamy.
3. Sift flour, cocoa and bicarb soda into the bowl. Add buttermilk and beat on medium speed until just combined.
4. Spoon into muffin cases and top with raspberries. Bake for 20 minutes or until skewer comes out with a few crumbs sticking to it (I think when it comes out clean it is overcooked).
5. Dust with icing sugar and serve warm with cream if you are feeling indulgent.

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Ingredients

• 125g cream cheese, softened
• 125 g glace cherries, chopped
• 125g marshmallows, chopped
• 125g good quality dark chocolate, melted

Directions

1. Melt chocolate in a small saucepan over a low heat. Stir in other ingredients and mix well.
2. Place in a bowl in the fridge until ready to use.
3. Roll into balls and cover in crushed nuts or coconut.

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Ingredients

• 100g almond meal
• 375g good quality dark chocolate
• 1/4 cup cream
• 1 egg white
• 1 cup icing sugar

Directions

1. Melt chocolate in a small saucepan over a low heat. Stir in other ingredients then pour into a bowl and place in the fridge.
2. When cool, roll into balls and cover in chocolate sprinkles, nuts, or coconut.

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Ingredients

• 1 packet Morning Coffee biscuits (or similar), crushed
• 1/2 tin of sweetened condensed milk
• 150g butter
• 2 tbs golden syrup

Directions

1. Melt butter, golden syrup and condensed milk in a saucepan over a low heat. Mix  in buscuits and then place in a bowl in the fridge to cool.
2. When cool, roll into balls and cover in coconut or crushed nuts.

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This is recipe is from my French host mother. Be creative with your toppings, either sweet or savoury. Bacon, cheese, eggs, ham, cooked chicken, as well as nutella, jam, lemon juice and sugar all work really well. Makes about 20 thin crepes.

Ingredients

• 3 eggs
• 250g  flour
• 1 tbs sugar
• 1 pinch salt
• 1 tbs melted butter
• ~400ml milk

Directions

1. Mix all ingredients together and add enough milk to make a runny batter.  Allow to rest for about 30 minutes.
2. Heat up a crepe pan and pour a small amount of mixture into the middle of the pan. Spread the mixture quickly around the pan by using a spreader, or by twisting the pan.
3. When one side is cooked, flip the crepe and add your toppings. Once heated through, serve.

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Ingredients

• 1 cup biscuit crumbs
• 1/4 cup finely chopped walnuts
• 3 tbs brown sugar
• 1 tbs cinnamon
• 1 tsp nutmeg
• 5 tbs butter, melted

• 2 cups cream cheese, softened
• 1 cup white sugar
• 1 cup sour cream
• 1 cup heavy cream
• 3 tbs flour
• 1 tbs vanilla
• 3 eggs

Directions

1. Preheat oven to 180C.
2. Combine first group of ingredients in a bowl and press into the bottom of a 25cm cake tin (with removable sides). Bake for 10 minutes and then set aside to cool.
3. Meanwhile, beat cream cheese and sugar. Add sour cream and heavy cream, then flour and vanilla, beating between each addition. Finally, add the eggs one at a time.
4. Pour the batter into the cake tin and bake for about 45 minutes, depending on your oven. The cheesecake should still wobble a little in the centre, but not too much… otherwise it will still be runny.
5. Delicious served warm from the oven, or allow to cool in the fridge before serving on its own, or with passionfruit sauce.

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This is delicious over a baked cheesecake, poured over a pavlova, or served over ice cream.

Ingredients

• 1 cup water
• 2 cups white sugar
• 1 cup passionfruit
• juice of 2 lemons

Directions

1. Boil water and sugar in a saucepan over medium heat for 5 minutes.
2. Add passionfruit and lemon juice and boil for a further 3 minutes. Remove from heat and allow to cool, then pour into sterilised bottles.

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