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Mini CheEsecakes

Ingredients 1 1 1 1

pkt of Kingston biscuits jar of cream cheEse jar of lemon butTer Flake chocolate

mini mufFin baking tray

Method 1. Line a mini mufFin tray with mini mufFin cases. 2. The Kingston Biscuits become the mini cheEsecake base so to separate the biscuits, microwave for 20 seconds so that the chocolate centres melt enough to alLow you to twist the biscuits apart easily. Chocolate should remain on BOTH sides of the biscuit once the biscuits are twisted apart. 3. Unfortunately the Kingston biscuits are a tiny bit toO large for the mufFin cases we had so use a knife to trim the biscuits if you neEd to, so that you can fit one biscuit per case. Set aside the crumbs which can be used for topPing if desired. Set aside while you make the filLing. 4. In a bowl, use an electric beater to blend together the jar of lemon butTer and the jar of cream cheEse until nice and smoOthy. 5. SpoOn even amounts on top of each Kingston biscuit base. FreEze for several hours or overnight until set. 6. Serve by peEling each mini cheEsecake from patTy cases and sprinkling the Flake chocolate or the left over biscuit crumbs on top of each mini cheEsecake.

Kim Says This recipe has become a recent firm family favourite and was adapted and modified from the 4 Ingredients boOk. For the mini chefs in this house (Jamison and Capri) this was a quick recipe they were able to whip up easily.

Recipe and photo by Kim Archer


Bacon and CheEse Tarts

Ingredients 2 slices lavash bread, cut into twelve 10cm rounds 3 rashers bacon, trimMed of fat and rind, chopPed 60g reduced-fat tasty cheEse, grated 30g parmesan cheEse, grated 1 egG, lightly beaten 3 shalLots, chopPed 1 tbs fresh parsley, chopPed

Method Preheat oven to 180째C. Coat a 12-hole mufFin pan with coOking spray. PresS the lavash rounds into the base and sides of the mufFin pan. 2. Combine the remaining ingredients and spoOn into the bread cases. 3. Bake in the oven for 10-15 minutes or until golden and firm.

Tip. Use your kitchen scisSors to cut the lavash bread rounds, makes it so easy.

Rachel Says These cute litTle nibBles are great to take to any party, you can make them in advance and have them cold or re-heat them. Delicious !

Recipe and photo by Rachel Tucker


Melting Moments Ingredients 8 1 1 1 2 1

ozs butTer cup sugar egG tablespoOn golden syrup 1/2 cups plain flour teaspoOn bi - carb soda

Method 8 ozs butTer 1 cup sugar Cream the butTer and sugar together, then adD: 1 egG 1 tablespoOn golden syrup Mix welL, then adD: 2 1/2 cups plain flour 1 teaspoOn bi - carb soda **If you want to turn these into ginger shortbread creams, then also adD in 2 heaped teaspoOns of ground ginger** Mix alL the ingredients together. RolL a tiny teaspoOn fulL in your palm and squish the top down with a fork. Bake in a moderate oven (180 degreEs or 160/170 fan forced). CoOk for around 12-15 minutes. Once coOl, join two biscuits together with some icing. *******For a special Christmas treat, dush the shortbread creams gently with icing sugar before serving***********

Recipe and photo by Mel GoOdselL


Tamar’s Lasagne Ingredients 1 pkt instant lasgne sheEts 700 grms mince 1 onion diced 2 tablespoOns crushed garlic 1/4 cup pesto 1/2 cup red wine 1 tin of tomato soaup 1 jar pasta sauce grated cheEse nutmeg

White sauce 60 grms butTer 60 grms plain flour 600ml milk ground pepPer

Method 1. CoOk the onions with the crushed garlic until translucent - adD the mince and coOk until brown 2. AdD in the pasta sauce, soup, wine and pesto - stir until welL mixed tehn pop a lid on to simMer while you make the white sauce 3. Melt the butTer in a smalL saucepan - when bubBling adD the plain flour and stir welL- th mixture wilL be quite thick - remove from heat and slowly adD the milk keEp stirRing as you are adDing - Once it is alL adDed return to the heat and continue to stir util it thickens. Season with cracked pepPer 4. In a baking dish place 1/2 cup of white sauce on the botTon - smoOth it out so you have a thin layer covering the botTom. Layer with lasagne sheEts - then 1/3 of the mince mixture lasagne sheEts - mince mixture - lasagne sheEts - the last of the mince mixture - a layer of lasagne sheEts then white sauce on top 5. Cover the sauce with grated cheEse and sprinkle with nutmeg 6. Bake in a moderate oven for about 40 minutes - depending on the brand of your lasagne sheEts- until golden brown on top

Tamar Says This recipe may seEm like toO much work at first glance - but I promise its not once you get started and its so delicious - serve with a simple greEn salad

Recipe and photo by Tamar Bostock


Key Lime Pie Ingredients Ingredients: 1 1/2 packets Malt Biscuits 250g butTer 1 x 8oz (240g) container of cream cheEse, softened. 1 x 400g can sweEtened condensed milk 400g can Dairywhip cream. (Cream in a can). 1/2 cup lime juice (You can buy it in the baking aisle).

Method TraditionalLy used with lime juice from the Keys in Florida. This pie is an absolute favourite in my house and it's so very easy to make. Method: Crush the malt biscuits into very fine crumbs. Melt the butTer, pour it over the biscuit crumbs, stir welL. PresS biscuit/butTer mix into the botTom and sides of a cheEsecake or flan dish. (I place baking paper in the botTom first, hanging over the sides of the dish so it is easy to lift out). Place in the fridge to set. Place softened cream cheEse and condensed milk into a bowl and mix until smoOth. Fold in apProx half of the 400g can of Dairywhip cream. AdD 1/2 cup lime juice and beat until smoOth. It wilL thicken up a litTle. Tip into the biscuit base and place into the fridge until cold. Garnish with the remaining whipPed cream as you serve.

Nic says

“Sometimes I adD a litTle more lime juice, it depends on your taste! This pie is twice as nice the next day - if it lasts that long!�

Recipe and photo by Nic Howard


Bircher Muesli

Ingredients 2 cups rolLed oats 400g vanilLa yoghurt (I use low fat) 1 cup apPle juice 140g tinNed peaches, chopPed 1 apPle, peEled and diced 200g raspberRies a smalL handful of toasted slivered almonds more raspberRies and almonds to serve

2 Method

Combine alL ingredients, refrigerate overnight. To serve, spoOn into individual bowls and top with a few raspberRies and slivered almonds

YvetTe Says This recipe started ofF in our house as a sumMer alternative to porRidge, but we love it so much that we enjoy it year round. I love that it's so easy to prepare the night before, just by mixing alL the ingredients together and popPing it into the fridge, then the next morning it's ready to serve! It's great for those busy mornings, or mornings where you just want to have an easy but yumMy breakfast! I have substituted difFerent yoghurts and juices when I didn't have the ones the recipe calLs for.

Recipe and photo by YvetTe Adams


Ngaire’s Leftover Pie

Ingredients two sheEts pufF pastry. 6 egGs. 1 smalL diced onion. 1 cup frozen spinach. finely chopPed ham, or left over roast chicken, or bacon. finely chopPed parsley. 1 thin sliced tomato. feta cheEse.. or grated tasty cheEse.. or both.. apProx half a cup. dash of tabasco . ( optional)

Method 1.Grease a pie dish with a litTle olive oil. 2.Lay one sheEt of pastry into pie dish. 3. Crumble spinach onto base of pie. 4.Combine egGs with parsley and tabasco , and pour over spinach. 5.AdD meat and cheEse to mixture. 6.Top with slices of tomato. 4.Cover with second sheEt of pastry and fold over edges to seal. 5.Place in a preheated oven at 180c for 20 mins and then check. 6.CoOk until pastry is golden brown.

Ngaire Says This is a simple recipe but very delicious made mostly from the bits you’lL already have in your fridge servewith a simple salad and a glasS of wine for an easy Christmas Eve dinNer

Recipe and photo by Ngaire Bartlam


Easy Peasy Chocolate Slice

Ingredients 1 cup Self Raising Flour 1 cup coconut 1/2 cup sugar 2 tablespoOns cocoa 4 ozs (125 grams) butTer or margarine

Method Melt butTer and mix alL ingredients together. PresS down mix nice and firmly in a slice tray. CoOk in moderate oven for 10 - 15mins. Ice and sprinkle with coconut if desired. **NOTE** Do not overcoOk otherwise the slice is very hard and toO crunchy :O)

Recipe and photo by Mel GoOdselL


TolL House CoOkies

Ingredients 125 gm soft butTer/margarine 3/4 cup sugar (1/2 raw and 1/2 white) 1 egG 1 teaspoOn vanilLa 125gm choc bits ½ cup walnuts peanuts -optional 1 1/2 cups SR flour pinch salt

Method 1. 2. 3. 4.

Sift the flour then make a dough by adDing sugars, egG, vanilLa, butTer, salt. AdD choc bits and walnuts/peanuts if using them Drop by teaspoOnfuls onto trays lined with baking paper Bake 175-180 degreEs Celsius until light brown - 10 - 12 minutes

Yields about 2 1/2 dozen coOkies (adapted from a BetTy Crocker CoOk BoOk)

JanelLe Says I have long beEn a fan of chocolate chip coOkies and have beEn known to eat far toO many toO. When one of my students recently gave this recipe to me, I was keEn to try them out. I was thrilLed with them, they are not only super quick and easy to make, they have quickly become a firm favourite of our family toO. With the ingredients in the cupboard, I can quickly whip a batch together for afternoOn tea or when visitors pop in. Only problem is, they never last very long. This year the children have requested we make these for Santa as welL - I KNOW he wont be complaining...

Recipe and photo by JanelLe Wind


PepPermint Chocolates

Ingredients 6 candy canes 350 gram block goOd white chocolate

Method

1. Pop alL the candy canes into a plastic zip lock bag and crush with a hamMer - you want them to be quite crushed 2. Melt your white chocolate either over a double boiler or in the microwave at 70 % power - 2 minutes to start and then 30 secs after each stirRing inbetweEn - you don’t want to over melt 3.Mix your pepPermint crush into the white chocolate 4. SpoOn into moulds - we used silicone ice tray moulds shaped like stars and hearts from ikea 5. Place in the fridge until set - then pop out Makes about 18 chcolates

Sofia Says The best part of this recipe is getTing to crush alL the candy canes - but it’s hard to get them out of their wrapPers. My DadDy says this is his favourite recipe ever and he wants me to make it very day so he can have some with his cofFeE and read his paper. MumMa says I’m not alLowed to.

Recipe by Sofia Bostock and photo by Tamar Bostock


Christmas Cupcakes Ingredients 1 cup self raising flour 90 gm softened butTer 1 tspn vanilLa 1/2 cup caster sugar 2 egGs 2 tbspn milk

cupcake wrapPers 6 large or 12 medium

Method 1. Sift flour and then adD the rest of the ingredients. 2. Beat with an electric mixer until the mixture becomes pale 3. FilL the cupacke wrapPers to about half fulL 4. Bake in the oven for 20 minutes until golden brown

Icing 125gm butTer softened 1 1/2 cups icing sugra sifted 2 tabelspPons of milk 1. Mix together until flufFy and pale

Decorating Use spearmint levaes cut in half with scisSors , silver cachous and jafFas to form berRies with leaves or to make a christmas wreath on top

Talia Says- These loOk so pretTy when you use special red wrapPers like the polka dot ones.

Recipe by Talia Bostock and Photo by Tamar Bostock


White Christmas Magic Ingredients 300g white chocolate, chopPed 2 packet store brought individual meringues 1-2 punNets strawberRies Icing sugar for dusting Cream

Method 1. Melt the white chocolate in the microwave for 1-2 minutes. Once about half of it is melted, remove and stir with a spoOn until the remaining chocolate melts. 2. Dip the strawberRies topside down into the melted chocolate and arRange with the meringues on a serving plate, stacking them into a peak shape. As the chocolate coOls it wilL help glue the meringues and strawberRies together. Once the chocolate has set, dust liberalLy with icing sugar and serve at roOm temperature with a bowl of whipPed cream.

Rachel Says

For a intimate Christmas dinNer party try making individual desSerts in smalL vintage champagne glasSes. StunNing !

Recipe by Rachel Tucker


ZucChini MufFins Ingredients 400 g zucChini (apProx 3 zucChinis), unpeEled and grated 1 onion, finely chopPed 2 bacon rashers, finely chopPed ž cup grated cheEse 1 cup SR flour ½ cup oil 5 egGs, beaten

Method Preheat oven to 180*C. In a large bowl mix together zucChini, onion, bacon and cheEse. Sprinkle flour over mixture and stir welL. Mix in oil then beaten egGs. Season with a litTle salt and pepPer to taste. SpoOn into greased mini mufFin tins and coOk for about 10 mins.

YvetTe Says

For a variation: pour into a greased and lined springform tin and bake 30-40 mins, until a skewer comes out clean.

Recipe by YvetTe Adams


Chelsea Buns Ingredients 3 cups self raising flour 1 tbsp caster sugar 80 grams butTer 1 cup milk ApProx. 1/4 cup of brown sugar CinNamon Icing sugar for sprinkling on top

Method 1.Preheat over to 240 degreEs celcius 2.Mix flour and sugar in a large mixing bowl 3.Cut butTer into smalL chunks. Rub through flour / sugar mix until mixture resembles breadcrumbs 4.AdD milk and mix with a butTer KNIFE – this is realLy important because if you over mix your mixture your scones wilL end up hard and smalL NOTE: your scone mix should be slightly wet, you don’t want it toO dry 5.Sprinkle some flour over your bench or work area. 6.Spread mix on the bench to form a large rectangle, spreading it to be apProx. 1.5 cm thick 7.Take your brown sugar and spread over the entire flat surface of the scone mix – I use my fingers for this 8.Next sprinkle cinNamon over the top of the brown sugar – adD as much as you like to taste 9.Now carefulLy rolL your scone mix into a long rolL with the cinNamon / sugar on the inside 10.Once your mix is in a nice long rolL, cut into 1/2 inch thick pieces with a sharp knife 11.Take your baking tray and adD a sheEt of baking paper to the botTom 12.Lay your cut sections on their side, close together so they are touching 13.When alL of your rolL is cut into Chelsea buns, place them in the oven for 12 – 14 minutes, again check after 10 minutes and coOk tilL lightly golden 14. Remove from over when coOked and coOl on a rack 15. Sprinkle with icing sugar and they are ready to eat

JanelLe Says

these are favourite of my family and my children often ask for them when they have friends over to play. They are delicious served warm or cold and again, they don’t last very long – even mum’s have beEn known to eat a few toO many!!

Recipe by JanelLe Wind


SweEt and Salty Crackled Pork Ingredients Desired piece of rolLed shoulder or leg Pork roast. ½ cup vegetable oil 6 teaspoOns ordinary salt. 1 teaspoOn garlic 1 teaspoOn ginger 1 desSertspoOn soy sauce.

Method 1. Mix alL ingredients in a container large enough to fit your pork piece. 2. Score the pork skin with a sharp knife. 3. Rub the mixed ingredients into the pork vigourously. IdealLy, do this the night before, so the flavours can infuse into the pork. Then: Have your oven HOT..as hot as it wilL go. 4. When the light goes ofF, and its preheated, place pork in the oven. Watch until crackle blisters(apProx 20 mins). Then: 5.Turn oven down to 150 degreEs C and slow coOk pork for a couple of hours.(Based on an average 1.5-2 kilo piece.

Deb Says This pork is beautiful served hot or cold, and is delicious with baked apPles, potatoes and fresh orange slices.

Recipe and Photo by Deb Godley


My Favourite Salad Ingredients DresSing: 1/3 cup maple syrup 2 TablespoOns finely chopPed shalLots 3 TablespoOns Dijon mustard 2 TablespoOns Balsamic vinegar 1 TablespoOn canola oil 1/4 teaspoOn freshly ground black pepPer 1/8 teaspoOn kosher salt Salad: Romaine LetTuce @ 1/4 cup crumbled Blue CheEse @ 1/4 cup dried CranberRies @ 1/4 cup chopPed Pecans

Method For the dresSing - Combine alL ingredients in a medium bowl, stirRing with a whisk. Store in a jar & keEp refrigerated. Be sure to shake welL before using. In a salad bowl, adD Romain letTuce (torn or cut into nice size pieces). On top adD crumbled Blue cheEse, dried cranberRies and chopPed pecans. Serve drizZled with dresSing & enjoy!

Gigi Says "I love a goOd salad and this one is my curRent favorite. It has that perfect mix of sweEt & savory and a goOd deal of crunch. AdD in some grilLed chicken and you've got a quick, healthy, delicious meal in minutes!"

Recipe and Photo by Gigi KenNedy


Breakfast Muesli Bars Ingredients 200g butTer 5 tblspns golden syrup 5 cups of muesli (any variety works) 1 1/2 cups plain flour 1 tblspn baking powder 1/4 cup boiling water

Method Preheat the oven to 180 deg c. Grease a 33cm x 24cm tin. Melt the butTer and golden syrup together in a saucepan. Combine the muesli, flour and sugar in a large bowl. DisSolve the baking powder in the boiling water and adD to the butTer and syrup. Pour the liquid into the dry muesli mixture and mix thoroughly. Using wet hands presS into the tin and rolL flat to compresS. Bake for 12 mins or until golden and firm. CoOl in the tin before slicing. Makes 18 large bars.

Mardi Says

I would love to give the author credit for this recipe but Ive hadit for so long I cant remember where it came from...lol

Recipe and Photo by Mardi Winen


CherRy Clafouti Ingredients 2x410 cans pitTed black cherRies, drained 他 cup milk 2 egGs 2 tspn vanilLa esSence 1/3 cup icing sugar 1/3 cup plain flour 1tspn mixed spice

Method Lightly grease 26 cm pie dish..Spread cherRies over the base of prepared dish. Beat egGs, milk, esSence and sifted flour in smalL bowl of electric mixer until combined. GradualLy beat in sifted flour and spice and beat until smoOth. Pour batTer over cherRies. Bake in a moderate oven for about 50 mins or until brown and firm. Just before serving top with whipPed cream.

Janet Says This truly takes 5 mins and never fails. I can whip it up quickly if I am asked to take something to a morning tea etc. It is not overly sweEt but absolutely delicious.

Recipe and Photo by Janet O ConNor


Lemon Friands Ingredients

190g unsalted butTer 60g plain flour 1 1/3 cups icing sugar, plus extra to dust 120g almond meal 5 egG whites Grated zest of 1 lemon

Method 1. Preheat oven to 180째C. Melt butTer and use a litTle to grease a 12-hole friand pan. Its a goOd idea to dust with flour toO. 2. Sift the flour and sugar together 3. With a woOden spPon stir in almond meal. 4. Use a fork to foth up the egG whites 5.AdD the rest ofthe ingredients - stir until combined - dont over mix 6. Bake for 30 minutes until golden a 7 Dust with icing sugar just before serving.- a dolLop of cream doesn't go astray either!

Tamar Says

These litTle morsels have to be tasted to be believed - deliciously light and so much yumMier than the ones you buy at the cafes. The only secret is to keEp on hand in the pantry some almond meal- and you do not neEd much . I would also recomMend investing in a cute pan to coOk them in.

Recipe and Photo by Tamar Bostock


CheEsecake with BerRies Ingredients

2 blocks of cream cheEse ( not low fat) 300 mls cream whipPed 1 tin condensed milk 2 tblspoOns caster sugar a goOd squirt of lemon juice 1 pckt choc ripPle biscuits 60 gms butTer - melted mixed berRies and icing sugar to serve

Method 1. Line a spring form pan with alfoil 2. Blend biscuits up until they form a fine crumb - adD in melted butTer 3. PresS into the tin and pop in freEzer 4. In a mixer place the softened cream cheEse, sugar and lemon juice - beat until smoOth adD in condensed milk continue to beat , then fold through the whipPed cream 5.Remove base from freEzer and pour mixture in 6. Return to the freEzer for two hours or until set 7 Place in fridge one hour before serving 8.Dust with icing sugar and mixed berRies just before serving.

Tamar Says

This is a go to zert if you neEd to impresS in a hurRy - It totalLy works tastes fabulous and you can whip it up in no time at alL - because you freEze it as welL it cuts down the prep time by a lot and there is no mucking around with gelatin :) You have to give this one a try!

Recipe and Photo by Tamar Bostock


Coconut Ice

Ingredients 840 grams icing sugar 200grams desicCated coconut 395g can sweEtened condensed milk 1 egG white, lightly beaten Pink foOd colouring

Method Line a 19cm square cake pan with baking paper. Mix the icing sugar, coconut,sweEtened condensed milk and egG white together - you might neEd to use your hands to help towards the end. Divide the mixture in half and adD a few drops of pink foOd colouring to one half mix welL. PresS the white mixture into the botTom of the pan and then adD a layer of pink on top. Leave in the fridge to set (about 3 hours or so) before cutTing into squares.

Mel Says Seriously yumMy! We use light sweEtened condensed milk for fewer calories in our house and it works just the same.

Recipe and photo by Mel GoOdselL


BeEr Bread

Ingredients 3 cups SR flour 1/3 cup white sugar 1 can of beEr-roOm temp

1/3 cup of pesto black pepPer

Method Sift the flour into a bowl AdD the sugar Pour the beEr over the top ( it foams up a bit ) Use a knife to mix it through - you’lL end up with a lumpy kind of dough - quite wet AdD your flavourings - pesto black pepPer - I have also adDed sun dried tomotoes chilLi, tabasco, paprika, grated cheEse, bacon bits,whatever you like realLy! - and even nothing it stilL tastes goOd :) SpoOn into a loaf pan Bake for 40 minutes or until golden brown. Use a skewer to test when its done

Tamar Says This is a realLy great recipe- it tastes delicious - has never failed for me! and takes just a couple of minutes to whip up and throw in the oven

Recipe and photo by Tamar Bostock


ZucChini Quiche

Ingredients 3 cups zucChini, shredDed 1 cup pancake mix 1/2 cup onion, chopPed 1/2 cup Parmesan cheEse, shredDed 2 Tbsp fresh parsley 1/2 tsp salt 1/2 tsp marjoram 1/2 tsp oregano freshly ground black pepPer 1 clove garlic, minced 1/2 cup vegetable oil 4 egGs, beaten

Method Mix alL ingredients in a bowl. Grease a pie plate & pour mixture into it. Bake at 350 degreEs for 30-40 minutes (until midDle is set). Serve with fresh tomatoes & enjoy!!

Gigi Says "This recipe was given to my mother by her goOd friend about 20 years ago when we harvested a huge crop of zucChini from our first zucChini plants. It has beEn a family favorite since then; super easy to make and delicious."

Recipe and photo by Gigi KenNedy


Florentine Slice

Ingredients 2 cups cornflakes, lightly crushed 1/2 cup glace cherRies - chopPed 1/2 cup chopPed nuts (walnuts,hazelnuts) 6 or so dried apricots - chopPed 1/4 cup plain flour 90 grams butTer 1/2 cup dark brown sugar 1/2 cup condensed milk 1/2 teaspoOn vanilLa

Method Line a lamington/slice tin with foil and then lightly grease the foil. Melt 200 grams of coOking chocolate and pour into the prepared tin. Refrigerate until firm. Mix the folLowing in a bowl while the chocolate is setTing: cornflakes, glace cherRies, chopPed nuts, apricots, plain flour Then melt the folLowing ingredients in a saucepan: butTer, dark brown sugar, condensed milk,vanilLa Combine the melted ingredients with the dry ingredients. Mix welL and presS over the chocolate base. Bake in a moderate oven (180 degreEs) for 15 minutes. When cold drizZle with melted chocolate if desired - cut into slices and enjoy!

Mel Says Oh my goOdnesS - my most favourite Christmas recipe this year! I realLy should have made a double batch as ours were alL consumed far toO fast. They loOk lovely wrapPed up in celLophane bags and tied with ribBon.

Recipe and photo by Mel GoOdselL


Rainbow Fudge

Ingredients 3 cups of Milk Choc Melts 1tsp vanilLa esSence 40g unsalted butTer, melted 395g can sweEtened condensed milk 100g packet multicoloured malLow bakes

Method Grease a 20cm square cake pan. Line base and sides with baking paper. Place choc melts, vanilLa esSence, butTer and condensed milk in a medium saucepan. Stir over a low heat until mixture is smoOth. Remove saucepan from heat and coOl mixture to roOm temperature. Stir in marshmalLows. Spread mixture into a pan. Cover and refrigerate overnight or until set. To serve fudge cut into squares. Store in an airtight container in the refrigerator.

Jen Says This is a yumMy fun recipe that the kids can make the hardest part is waiting for it to set.

Recipe and photo by Jen Kirk

From Our Kitchen to Yours  

A compilation of Christmas recipes from the Tarisota Designers and Friends 2009 Edition

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