Pea & Bacon Soup

2kg bacon bones
2 onions (chopped)
2 cups yellow split peas (soak overnight)
2 carrots (chopped)
2 sticks celery (chopped)
1 tablespoon curry powder
8 cups water

Place bacon bones, onions, split peas, carrots, celery, curry powder and water into pot. Cover and simmer for 1 hour.

Remove the bones and strip off the meat and set aside.

Puree the soup mixture in a food processor.

Add meat to mixture and stir. Heat through and serve.

Pork in Plum Sauce

500g diced pork

2 tablespoons oil

1 onion (sliced)

1 1/2 cup spicy plum sauce

Marinade:

1 tablespoon light soy sauce

1 tablespoon sherry

1 teaspoon garlic (crushed)

1 teaspoon bi-carb soda

1/2 teaspoon chilli powder

1 teaspoon chinese 5 spice powder

Mix the marinade ingredients into a shallow dish and add pork. Place in fridge for over an hour, stir often.

Stir-fry pork and onion for 5 mins, reduce heat and stir in plum sauce.

Serve with rice and vegies.

Creamy Rice Pudding

1 cup rice

400g can condensed milk

1 teaspoon vanilla essence

3 cups boiling water

1/4 cup sultanas

2 teaspoons butter

Place rice, condensed milk and vanilla in a greased casserole dish and mix well.

Gradually add boiling water, stirring until well combined. Add sultanas and butter and mix well.

Cover and bake in moderate oven for 45 mins or until mixture begins to simmer. Stir with fork to break up rice.

Lower temp to moderate/low and cook (uncovered) a further 40 mins or until rice is tender and pudding is golden brown. Serve with ice cream or cream.

Lamb Curry

500g diced lamb (cooked)
1 onion (sliced)
1 tablespoon curry
1 tablespoon oil
200g plain yoghurt
1/2 cup water
1/2 cup sultanas

Cook onion, stir in curry, add lamb. Spoon yoghurt into lamb mixture, add water and sultanas. Cook over low heat for 10 mins.

Serve with rice and peas.

Salmon Patties

1 tin salmon (drained and boned)
1 egg
2 medium potatoes
1 small onion (diced)
1 tin pineapple rings
breadcrumbs
salt and pepper
sprinkle of lemon juice

Cook potatoes and mash together.

Flake salmon and add egg, lemon juice, potatoes, salt, pepper and onion. Mix together.

Roll patties in a ball, then gently roll onto breadcrumbs. Flatten them down a little and place on plate. Place in fridge until required. Leave in fridge as long as you can, they are easier to cook when firmer.

Heat oil in pan, cook patties on high, gently turn over.

Cook pineapple rings in pan, turn over when lightly browned.

If more patties are required, add another tin salmon and 1 medium onion.

Serve with vegetables.

Chocolate Fudge Brownies

200g butter (chopped)
200g dark chocolate (chopped)
1 1/2 cups caster sugar
4 eggs (lightly beaten)
1/2 cup plain flour
1/4 cup self-raising flour
1/2 cup cocoa powder

Lightly grease a slice pan and line with enough baking paper to cover base and extend 2cm above edges of pan.

Combine butter and chocolate in a saucepan, stir over low heat until smooth and melted.

Transfer mixture to a large bowl, cool slightly, then stir in sugar and eggs. Sift flours and cocoa together, then add to chocolate mixture, mixing well. Pour into prepared pan.

Bake in moderate oven for 35 mins or until firm.

Serve with cream or icecream.

Pork Steaks with Mustard Cream

1 tablespoon oil
4 large pork steaks
2 tablespoons mustard
1 cup reduced cream
200g mushrooms (sliced)

Heat oil in pan and cook pork for 6 mins, turning once. Remove from pan.

Add mustard, cream and mushrooms, return pork to pan and cook for 3-5 mins.

Serve with vegies.

Impossible Pie

4 eggs
2 cups milk
1/2 cup butter
1/2 cup sugar
1/2 cup plain flour
1 cup coconut

Beat eggs and blend rest of ingredients together and pour into pie dish.

Bake in moderate oven about 40 mins or until pie is set and golden brown on top.

Serve with ice cream/cream.

White Chocolate Cheesecake

1 pkt shortbread biscuits
4 tablespoons butter (melted)
1kg cream cheese
8 eggs
300ml reduced cream
250g white chocolate
220g caster sugar
150g dark chocolate

Crush shortbread biscuits and melted butter together. Add more butter if mixture is too crumbly. Press into greased baking tin. Put in fridge to firm up.

Using electric beater, beat cream cheese until smooth and fold in eggs.

On stove, slowly melt 150g reduced cream and white chocolate. Once melted, add to cream cheese mixture and add caster sugar, blend.

Pour mixture over base and bake in low/moderate oven for 1 hr. Place cheesecake in fridge to firm up.

On stove, slowly melt 150g reduced cream and dark chocolate, bring to the boil.

Pour over cheesecake. Return to fridge until top is set.

Bacon, Cheese and Potato Bake

1 tablespoon butter or oil
2 onions (sliced)
125g bacon (chopped)
5 potatoes (peeled and sliced thinly)
185g cheese (grated)
1 3/4 cups reduced cream
salt and pepper

Melt butter and lightly saute onions. Layer potatoes and onion in greased casserole dish. Combine salt and pepper, cream and pour over potatoes.

Bake in moderate oven for 45 mins. Top with cheese and bacon.

Bake a further 15 mins or until potatoes are cooked.

Apricot Chicken

1kg chicken drumsticks
1 pkt french onion soup
1 can apricot nector
4 tablespoons cream

Mix french onion soup and apricot nector in baking dish. Arrange chicken in mixture.

Cover and bake in moderate oven for 30 mins. Remove cover, stir and turn over chicken.

Bake a further 15 mins (uncovered) or till tender. Stir in cream.

Serve with rice and peas.

Sweet Curried Mince

500g minced steak
2 large onions (finely chopped)
1/2 teaspoon ground ginger
1/2 teaspoon curry powder
1 tablespoon plain flour
1 cup apple juice
2 tablespoons lemon juice
1 tablespoon fruit chutney
1/4 cup sultanas
1 large apple (peeled, cored and diced)

Gently fry onions till softened, add ginger. Add the meat and cook till brown. Add curry powder and flour, stir over low heat for a few minutes. Add apple juice and lemon juice, stir until boiling.

Stir in chutney, sultanas and apple. Continue cooking another 15 minutes or until meat is cooked.

Serve with rice and peas.

Pancakes

4 eggs
2 cups milk
2 cups self-raising flour
6 tablespoons sugar

Blend all ingredients together using blender/electric beater.

Cook pancakes on a high temp using frying pan.

Serve with your favourite topping.

Satay Chicken

500g diced chicken
1 teaspooon sweet chilli sauce
1 teaspoon soy sauce
3 tablespoons honey
1 400ml can coconut milk
1 heaped dessertspoon corn flour
1 dessertspoon plain flour
1 heaped tablespoon peanut paste

Cook chicken in frying pan. Mix all other ingredients together and pour mixture over chicken.

Heat through for a couple of minutes, making sure the mixture stays runny and not gluggy.

Serve with rice and peas.