Trade Recipes

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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Serves 4.

Ingredients

• 1/3 cup good quality  extra virgin olive oil
• 1 tsp lemon juice
• 1 tbs brown sugar
• 300g button mushrooms, halved
• 8 thick slices ciabatta bread
• 250g  cherry tomatoes, halved
• 2 tbs basil pesto
• ground black pepper

Ingredients

1. Place1/4 cup olive oil, lemon juice and brown sugar in a jar and shake to combine.
2. Place mushrooms in a shallow dish and cover with marinade. Allow to marinade for 10 minutes.
3. Preheat bbq grill. Brush both sides of the bread with remaining olive oil and grill until golden.
4. Heat a large frying pan over medium heat and cook the mushrooms for 1-2 minutes until they are warmed through.  Remove from heat and stir through tomatoes and basil.
5. To serve, top bread with mushroom mixture and grated black pepper.

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This can be made a day ahead and kept in the fridge until needed. Beautiful served just out of the oven with a bit of cream or icecream.

Ingredients

• 150g chopped dark chocolate (the best you can afford)
• 3 egg yolks
• 3 tbs caster sugar
• 2 tbs very hot water
• 1 tbs brandy
• 3 egg whites

Directions

1. Melt chocolate in a heat proof bowl set over a saucepan of hot water.
2. Meanwhile, beat egg yolks and caster sugar until frothy. Remove chocolate from heat and mix egg yolks into chocolate and then beat in water and brandy.
3. Whisk egg whites until soft peaks form. Fold a small amount of whites into the mousse and then fold in the remainder.
4. Pour into greased ramekins and cover with plastic wrap and chill until needed.
5. To serve, place in a preheated 200C oven for 7 minutes, or until risen slightly, but still soft in the centre.

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The chicken in this recipe could easily be substituted for crab or firm white fish fillets. If you think it needs more substance, you could also add some pre-cooked rice noodles towards the end. Serves 2.

Ingredients

• 300ml chicken or fish stock
• 300ml coconut milk
• 1/2 finely sliced long red chilli
• 1 tsp grated fresh ginger
• 1 tsp brown sugar
• 1 large handful chopped baby spinach
• 2 tsp fish sauce
• 150g chicken breast, very thinly sliced
• 1 tbs lime juice
• 2 tsp chopped chives
• 2 tsp chopped basil (thai basil excellent as well)

Directions

1. Place stock, coconut milk, chilli, ginger and brown sugar in a saucepan and bring to a simmer over medium heat. Cook for 10 minutes.
2. Add spinach and fish sauce, along with sliced chicken, lime juice, and herbs.
3. Continue to cook until chicken is cooked through. This should only take a couple of minutes. Serve.

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Ingredients

• 30g butter
• 250g dark chocolate, broken into pieces
• 80g butter, softened
• 1 cup brown sugar, firmly packed
• 2 eggs, lightly beaten
• 1/2 cup plain flour
• 1/3 cup buttermilk
• 1/2 cup frozen raspberries

Directions

1. Preheat the oven to 180C and line a 20cm x 20cm baking tray with baking paper.
2. Melt 30g of butter in a saucepan with the chocolate and stir over a low heat until almost melted. Remove from heat.
3. Using hand beaters, cream 80g butter and sugar until light and creamy.  Ad eggs and beat until combined. Add flour, chocolate mixture, sour cream and raspberries and fold through.
4. Pour into the baking tray and cook in the oven for about 45 minutes, or until a skewer inserted into the cake comes out clean.
5. Serve with cream and extra raspberries, if desired.

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This recipe can be super quick and is really delicious for a week night meal. Serves 2.

Ingredients

• 200g chicken breast, thinly sliced
• 1/2 red onion, cut into wedges
• 3cm piece ginger, peeled, chopped finely
• 3 cloves garlic, crushed
• 1 tsp sesame oil
• 1/2 tsp Chinese 5 spice
• peanut oil
• 50g unsalted cashews
• handful snow peas, trimmed
• half a punnet of baby corn (canned or fresh)
• half a red capsicum, sliced
• 2 tbs oyster sauce
• 2 tbs kecap manis
• steamed jasmine rice, to serve
• fresh coriander leaves, to serve

Directions

1. Place the sliced chicken in a bowl with the ginger, garlic, sesame oil, spices and sauces and allow to marinate while you prepare the rest of the ingredients.
2. Heat a little peanut oil in a wok or fry pan and when hot, begin to cook onion and capiscum. When onion begins to soften a little, add the snow peas, baby corn and cashews.  When almost tender, spoon vegetables onto a plate and set aside.
3. Meanwhile, reheat the wok and cook the chicken in batches until cooked. When the last batch is cooked, add the chicken and vegetables back to the pan to heat through.
4. Serve with steamed rice and a little coriander, if desired.

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Serves 4 as an easy meal

Ingredients

• 1L chicken stock
• 420g can creamed corn
• 4 spring onions, thinly sliced (or shallots)
• 350g chicken breast, thinly sliced

Directions

1. Place stock in a large saucepan with the corn and bring to the boil.
2. Reduce heat to a simmerand add the chicken. Cook for 3 minutes, then add the spring onions and cook for a further 2 minutes. Serve.

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