Chocolate Coated Peanut Biscuit

Ingredients:

• 1 egg
• 1 cup sugar
• 4 tablespoons butter
• 1 cup S.R. flour
• 2 teaspoons cocoa
• 1 or 2 packets salted peanuts
• pack of good dark chocolate
  

Method:

1. Cream egg and sugar together
2. Add melted butter and beat well Add flour, cocoa and peanuts 
3. Spoon onto tray flatten with fork onto greased tray 
4. Cook In oven 15-20 min at 180°C 
5. Knife into shape don't remove until cool
6. Heat chocolate in bain marie
7. Dip biscuits in chocolate and leave to cool

Boston Baked Beans & Eggs

Ingredients

• 1 tbsp olive oil
• 2 pork rashers, thinly sliced 1 onion, chopped
• 400g can diced tomatoes
• 2 tbsp treacle
• 2 tbsp brown sugar
• 2 tsp mustard powder
• 2 garlic cloves, peeled, finely chopped
• 1 long red chilli, sliced
• 2 bay leaves
• 2 x 400g cans cannellini beans, rinsed, drained
• 1 tbsp red wine vinegar 
• 4 eggs

• rocket leaves, feta, buttered toast, to serve

Method

1. In a large, heavy-based, 1 , on medium. Sauté pork and onion for 6-8 minutes, until pork is well browned and onion softens.
2. Stir in tomatoes, treacle, 2st sugar, mustard, garlic, chilli and bay leaves. Bring to simmer. Reduce heat to low and simmer, covered, for 15 minutes.
3. Mix beans and vinegar uncovered, for 4-5 minutes, until sauce thickens. Season.
4. Using a large spoon, make 4 indents in mixture. Crack an egg into each indent. Cook, covered, for 3-4 minutes, until egg whites are completely set. 
5. Scatter with rocket leaves and crumble feta over. Serve with toast..

20 Minute Cherry Tomato Pasta

Ingredients

• 3 tbsp olive oil
• 4 garlic cloves thinly sliced
• 4 cups cherry tomatoes (halve some and leave some whole)
• pinch of chilli flakes
• salt and pepper to serve
• 500 g pasta cooked + 1 cup cooking water reserved
• ½ Parmesan cheese grated
• fresh basil leaves roughly chopped/torn

Instructions

• Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Reserve 1 cup of cooking water before draining.
• While the pasta water comes to a boil and the pasta cooks, make the sauce. Pour olive oil into a large pan set over medium-high heat.
• Add sliced garlic and allow to fry for a few seconds before adding the cherry tomatoes.
• Season with chilli flakes, salt and pepper and allow to cook, stirring regularly until the tomatoes start to pop. Squash some of the tomatoes with the back of a wooden spoon to get all the juices to release.
• Once all the tomatoes have softened, reduce the heat. Add the drained pasta with some of the reserved cooking water. Stir until well combined.
•  Stir in Parmesan and roughly torn basil leaves then serve.

Optional: Add chicken or prawns

https://simply-delicious-food.com/20-minute-cherry-tomato-pasta/

Lamb ragu with red wine and herbs

Ingredients:

• 1 tablespoon olive oil
• 1.7kg Lamb Shoulder, bone in
• Salt and pepper
• 100g bacon, coarsely chopped
• 1 brown onion, finely chopped
• 1 garlic clove, crushed
• 2 carrots, peeled, finely chopped
• 1 celery stalk, finely chopped
• 3/4 cup (185mls) red wine
• 2 x 400g cans Tomatoes
• 1 cup (250ml) chicken stock
• 2 sprigs rosemary
• 2 sprigs flat-leaf parsley
• 4 sprigs thyme
• 2 sprigs oregano
• Cooked fettuccine, to serve
• Flat-leaf parsley leaves, extra, to serve 

 Method:

1. Heat half the oil in a large frying pan over medium-high heat. Season the lamb with salt and pepper. Cook lamb for 4-5 minutes each side or until browned. Transfer to a plate.
2. Heat the remaining oil in the pan. Reduce heat to low. Add bacon, onion, garlic, carrot and celery and cook, stirring, for 5-7 minutes or until vegetables start to caramelise. Add the wine. Bring to the boil and cook for 2 minutes. Place lamb in a 5-litre capacity slow cooker. Add the bacon mixture, tomatoes and stock. Stir to combine. Season with salt and pepper. Tie the herbs together with kitchen string and add to slow cooker. Cook on low for 6 hours or until the lamb is tender and falls off the bone.
3. Remove the lamb from the slow cooker and use 2 forks to shred the meat. Discard the bone. Return lamb to the pot and stir to combine. Divide fettuccine and ragu among serving bowls. Sprinkle with parsley leaves to serve.

Kaffer Lime Cheesecake

Ingredients:

Base:

•     2½ cups almond meal
•     125g unsalted butter, melted & cooled
•     3 Tbsps brown sugar 
•     1 Tspn cinnamon

Filling:

•     1 1/2 tablespoons boiling water
•     3 teaspoons gelatine powder
•     500g cream cheese, softened
•     1/2 cup caster sugar
•     300ml thickened cream, whipped
•     60ml kaffir lime juice

 Topping:

• 1 X pack Aeroplane create a jelly
• 200 ml lime juice

Method:

Base:

1. Preheat oven to 180C for convection oven or 160C for fan force oven. Line the bottom of a 20cm spring form pan with baking paper and grease the side of the pan with melted butter. 
2. Set aside.
3. Add almond meal, butter, brown sugar and cinnamon. Mix until well combined.
4. Press the almond meal crumbs over base and the side of the prepared pan.
5. Bake in the preheated oven for 10 minutes or until lightly golden brown. 
6. Set aside to cool.

Filling:

1. Place boiling water in a small bowl and sprinkle over gelatine. Stir until dissolved. Set aside to cool slightly. 
2. Meanwhile, using an electric mixer, beat cream cheese, sugar for 2 to 3 minutes or until smooth. Beat gelatine mixture into cream cheese mixture. Fold in whipped cream until combined. Add kaffir lime juice..
3. Spoon mixture over biscuit base. Smooth surface. 
4. Refrigerate for 2 hours or until just set.

Topping:

1. Use pack of Aeroplane "create a Jelly" mix to make kaffir lime jelly with the lime juice and a teaspoon of grated kaffir lime zest.
2. Top cheesecake with cooled jelly and grated allow to chill for another hour.

Candied limes

Ingredients:

• 1 tsp grated frozen kaffir lime
• 2 limes
• 3/4 cup water
• 3/4 cup sugar
• 5 kaffir lime leaves

Method:

Place the sugar, water and kaffir lime leaves in a medium saucepan, and bring to the boil. Stir intermittently, and continue until the sugar has completely dissolved, and you have a viscous sugar syrup. Add the slices of lime, and set the timer for 12 minutes.

Once the timer is done, check that the limes have tender peel but have not disintegrated. Continue cooking for up to an additional 5 minutes, if you think it is necessary.

Shake the excess sugar syrup off the limes, and lay them on a drying rack or baking paper. Allow them to dry for a minimum of an hour, overnight if possible. You can also dry them in the fridge, if you need to speed the process up.

Maple Bourbon Old-Fashioned

Ingredients:

• 2 tsp. maple syrup
• 1 tsp. water
• 1 dash bitters
• 1 orange peel
• 2 oz. bourbon
• 1 maraschino cherry, for garnish

Method:

1. Combine maple syrup, water and bitters in a glass, stirring until well blended. 
2. Add a few blocks of ice and the orange peel, then pour bourbon on top.
3. Garnish with a cherry and serve.

White Chocolate and Frangelico Cheesecake

Ingredients:
Base:

• 2½ cups almond meal
• 125g unsalted butter, melted & cooled
• 3 Tbsps brown sugar 
• 1 Tspn cinnamon

Filling

• 3 tsp gelatine powder
• 2 tbs Frangelico liqueur
• 500 g cream cheese
• 400 g sweetened condensed milk
• 300 ml cream
• 150 g white chocolate

Method:
Base: 

1. Preheat oven to 180C for convection oven or 160C for fan force oven. Line the bottom of a 20cm spring form pan with baking paper and grease the side of the pan with melted butter. Set aside.
2. Add almond meal, butter, brown sugar and cinnamon. Mix until well combined.
3. Press the almond meal crumbs over base and the side of the prepared spring form tin.
4. Bake in the preheated oven for 10 minutes or until lightly golden brown. Set aside to cool while preparing filling.

Filling: 

1. Melt chocolate in a double boiler or microwave. 
2. Sprinkle gelatine over the water in small heatproof jug, stand in small saucepan of simmering water and stir until gelatine dissolves. Cool for 5 minutes.
3. Beat cheese and condensed milk with electric mixer until smooth. 
4. Beat cream in small bowl with electric mixer until soft peaks form. 
5. Stir warm gelatine mixture into cheese mixture. 
6. Fold in cream and melted chocolate. 
7. Pour into spring form tin and refrigerate for 4-5 hours to set. 

https://www.bestrecipes.com.au/recipes/creamy-white-chocolate-cheesecake-recipe/56inlfgo