jess' recipe book

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Jess’s Recipe Book

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A simple recipe book with great food that the whole family will love.

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Page 1: Jess' Recipe Book

Jess’sRecipeBook

Page 2: Jess' Recipe Book

GOULASH SOUP

Ingredients:1 oz butter2 large onions2 large carrots3 sticks celery1 lb pork4 oz bacon pieces2 tablespoons oil1/2 cup flour2 litres water2 beef stock cubes2 chicken stock cubes1/3 cup tomato paste3 tablespoons chopped parsleyCream

Method:Heat butter in large pan. Add chopped onions, carrot and celery. Sauté until golden brown then remove from pan. Add extra butter and oil, brown bacon and pork. Remove from pan. Add flour and stir until golden brown, add paprika and stir for 1 minute more.Add water and stir until combined. Stir until soup comes to the boil.Add meat, vegetables, stock cubes, tomato paste and salt and pepper and simmer for 1 1/2 hours.Remove meat and puree the veges. Cut meat into small pieces.Serve with cream and parsley.

Page 3: Jess' Recipe Book

APRICOT & CHOCOLATE SLICE

Ingredients:200gms chocolate2 cups coconut1 cup caster sugar3 eggs200gm dried apricots diced

Method:Melt chocolate and spread over foil lined tin. Refrigerate until set.Combine coconut, sugar, apricots and eggs. Mix well.Spread over chocolate and bake at 180˚c for 30 minutes.Allow to cool, then drizzle with melted chocolate.Cut into squares.

PEANUT BUTTER & CHOCOLATE CHIP COOKIES

Ingredients 1 cup crunchy peanut butter 1 cup brown sugar 1 tsp bicarbonate of soda 1 egg, lightly beaten 1 cup dark choc bits

MethodPreheat oven to 200°˚C. Lightly grease two baking trays and line with non-stick baking paper. Combine peanut butter, sugar, bicarbonate of soda and egg in a bowl. Stir in choc bits. Roll tablespoonfuls of the mixture into balls and place on the prepared tray. Press lightly with a fork. Bake for 8-10 minutes or until light golden. Leave to cool on the trays then place into an airtight container.

Makes 30

Page 4: Jess' Recipe Book

SNICKERDOODLES

Ingredients:8oz butter, softened1 3/4 cup sugar2 eggs1/4 cup milk1 teaspoon vanilla3 3/4 cups plain flour1/2 teaspoon bi carb soda1/2 teaspoon cream of tartar1/2 teaspoon salt

Method:Beat together butter and sugar until fluffy. Add eggs, milk then vanilla. Mix well.Gradually add dry ingredients.Roll mixture into balls, then in sugar and cinnamon mixture. Place 2cm apart on ungreased baking trays and flatten slightly with a glass.Bake at 190C for 8-12 minutes or until edges are firm.

HONEY JUMBLESIngredients:90g butter1/3 cup sugar1 tablespoon honey4 cups cornflakes

Method:Heat butter, sugar and honey until frothy. Add to cornflakes and mix well. Spoon into patty cases and bake at 160 for 10 minutes or until golden.

Page 5: Jess' Recipe Book

BREAD & BUTTER PUDDING WITH CROISSANTS

Ingredients:2-3 croissants3 rows Cadbury Dark cooking chocolate200ml light sour cream2 eggs3 tablespoons sugar1 1/2 cups milk

Method:

Page 6: Jess' Recipe Book

FUDGE

Ingredients:500gm chocolate, broken into small pieces2 peppermint crisps, cut into small pieces60 gms butter, chopped into cubestin condensed milk

Method:Put all ingredients into a bowl and place over a saucepan of simmering water.Stir until melted and smooth.Pour into foil lined tin.Place in fridge to set.

JESS’ BROWNIES

Ingredients:200g butter1/2 cup cocoa2 cups brown sugar1 teaspoon vanilla essence1 cup plain flour2 eggs1/2 cup chopped walnuts

Method:Preheat oven to 180C. Grease a 30cm x 20cm tin.Put butter & cocoa in a saucepan on very low heat and melt gently. (Don’t boil it.)Still on very low heat, add sugar and vanilla. Stir it really well.Take off heat. Sift in the flour then stir it in.Add eggs. Beat them in really well, then stir in chopped walnuts.Spread evenly in tin and bake for 20-25 minutes until crispy looking on top. Cool in tin then cut into squares.

Page 7: Jess' Recipe Book

CHERRY ALMOND MACAROONS

Ingredients:3 cups dessicated coconut1 x 395g can sweetened condensed milk1/2 cup red glace cherries, finely chopped1/2 cup slivered almonds, toasted, finely chopped1/2 teaspoon almond essenceExtra 1 cup dessicated coconutExtra 1/2 cup slivered almonds

Method:Combine coconut, condensed milk, cherries, almonds and essence in a medium bowl. Mix well.Shape heaped teaspoons of mixture into balls; toss balls through extra coconut to coat. Place onto greased oven trays, about 2 cm apart. Decorate with extra almonds.Cook in a moderately slow oven, 160 C, for about 15 minutes, or until lightly browned.Store in an airtight container.

DONNA HAY SCOCONUT AND WHITE CHOCOLATE CHIP COOKIES

Ingredients:125 grams butter, chopped1 cup sugar1/2 teaspoon vanilla extract1 egg1 cup plain flour1 cup SR flour1 cup dessicated coconut2/3 cup white chocolate chunks

Method:Preheat oven to 180˚C. Beat butter, sugar and vanilla in an electric mixer until light and creamy.Add egg and beat well. Mix through flours and coconut with a knife until a soft dough forms. Mix through chocolate.Using your hands, mould 2 tablespoons of cookie mixture into a flat round.Place on a baking tray lined with non-stick baking paper. Repeat with the remaining mixture.Bake for 10 minutes or until light golden.

Page 8: Jess' Recipe Book

Allow to cool on trays.

Page 9: Jess' Recipe Book

LEMON SLICE

Ingredients:1/2 tin condensed milk1 lemon rind125g melted butter1 packet marie biscuits, less 41 cup coconut

Method:Crush biscuits and lemon rind. Add condensed milk, coconut and butter and process until combined.

Press into greased tin and put in fridge until firm.Ice with lemon icing.

CHOC CHIP BANANA CAKE

Ingredients:2 cups SR Flour1 teaspoon bicarb soda1 teaspoon ground cinnamon2/3 cup caster sugar1 cup choc chips1 cup buttermilk (or I use I cup of milk mixed with 1 tablespoon of vinegar left for 5 minutes)2 eggs, at room temperature1 tablespoon olive oil1 cup mashed banana

Method:Preheat oven to 180C. Grease a large loaf pan or a square cake tin. Line with baking paper allowing a 2cm overhang at both ends.Sift flour, bicarb soda and cinnamon into a bowl. Stir in sugar and choc bits. Mix well.Whisk buttermilk, eggs, oil and banana in a jug. Stir into flour mixture.Spoon into pan. Bake for 45-55 minutes or until a skewer inserted into the centre comes out clean.Stand cake in pan for 10 minutes. Lift onto a wire rack to cool completely. Dust with icing sugar and serve.

Page 10: Jess' Recipe Book

MUMS BEEF SATE

Ingredients:1kg rump steak2 tablespoons tomato paste3 tablespoons tomato sauce3 teaspoons curry powder1/2 teaspoon chilli powder1 teaspoon garam masala2 teaspoons ground cumin1 clove garlic3 tablespoons white vinegarSalt and pepper2 tablespoons oil1 teaspoon soy sauce1 tablespoon water3 tablespoons oil, extra

Method:Remove all fat from meat. Cut meat into strips approx. 2.5 cm thick, then cut each strip in 5mm pieces.Put tomato paste, tomato sauce, curry powder, chilli powder, garam masala, soy sauce and water into bowl and mix well.Add meat and mix well. Let stand overnight or for several hours.Drain marinade from meat and reserve marinade for sauce.Thread meat onto bamboo skewers. Put under hot grill; grill until golden brown and cooked through.Turn skewers frequently, brushing with extra oil. Serve with sate sauce.

Sate sauce:Heat butter in pan, add finely chopped onion. Saute gently until onion is golden brown. Add remaining ingredients and mix well.Add reserved marinade and stir until combined. Bring to the boil and boil uncovered for 5 minutes or until sauce is thick. Serve hot or cold.

Sate Sauce4 tablespoons peanut butter1/2 teaspoon chilli powder1/3 cup brown malt vinegar3 tablespoons sugar30g butter1 medium onion1 teaspoon soy sauceSalt and pepper1 cup water

Page 11: Jess' Recipe Book

PUMPKIN & SULTANA CAKE

Ingredients:1 cup of sugar2 eggs3/4 cup buttersalt1 teaspoon vanilla2 cups SR Flour1 cup mashed pumpkin1 cup sultanas

Method:Cream butter and sugar together in a bowl. Add eggs and vanilla and beat well.

Add the rest of the ingredients and stir to combine.Pour into greased and lined cake pan and bake for 45 mins – 1 hour at 180 C or until cooked through.

DATE LOAF

Ingredients:1 1/2 cups dates1 teaspoon bicarb soda2/3 cup brown sugar1 1/8 cups boiling water1 teaspoon vanilla1 1/2 cups SR flour1 egg1 tablespoon butter1/2 teaspoon salt

Method:Soak dates, water and soda for 1/2 an hour.Process everything in food processor until finely chopped.Add rest of ingredients and mix well.Pour into greased loaf tin and bake at 180C for approximately 1 hour.

Page 12: Jess' Recipe Book

ZUCCHINI SLICE

Ingredients:375g zucchini1 large onion3 rashers bacon1 cup grated cheddar cheese1 cup SR flour1/2 cup oil (1/4)5 eggssalt and pepper

Method:Grate unpeeled zucchini coarsely and finely chop the onion and bacon.Combine all ingredients in a large bowl and mix well, ensuring there are no flour lumps.

Pour into a well greased lamington tin.Bake in a moderate oven for 30-40 minutes or until brown.

Serves 4-6

Page 13: Jess' Recipe Book

EASY SCONES

Ingredients:3 cups SR flourPinch of salt1 cup cream1 cup lemonade

Method:Sift flour and salt into a large bowl. Make a well in the centre. Pour in cream and lemonade.

Mix with a knife until mixture comes together. Turn dough onto a lightly floured surface. Knead gently until smooth and pliable.

Cut scones into rounds using a scone cutter. Arrange close together on a lightly greased baking tray.

Bake in a very hot oven (220C) for 10 to 12 minutes or until golden. Serve with jam and cream.

BUTTER SCOTCH PUDDINGIngredients:1 cup SR Flour60g butter1/2 teaspoon salt1/2 cup of milk3/4 cup of sugarSyrup:30g butter2 tablespoons golden syrup1 1/2 cups hot water

Method:Mix all pudding ingredients well and place in a greased ovenproof dish.Place all sauce ingredients in saucepan and stir until butter melts. Pour over pudding mix and bake in a moderate oven for 30-35 minutes.

Page 14: Jess' Recipe Book

MISSISSIPPI MUD CAKE

Serving size: Serves 10 or moreCooking time: More than 1 hour

Ingredients:250g butter, chopped150g dark eating choc, chopped2 cups castor sugar1 cup hot water1/3 cup coffee liqueur1 tablespoon instant coffee powder1 1/2 cups plain flour1/4 cup SR flour1/4 cup cocoa powder2 eggs, lightly beaten

Method:Preheat oven to moderately slow (170°C or 150°C fan-forced). Grease deep 20cm-round cake pan: line base and side with baking paper.

Combine butter, chocolate, sugar, the water, liqueur and coffee powder in medium saucepan. Using wooden spoon, stir over low heat until chocolate melts.

Transfer mixture to large bowl; cool 15 minutes. Whisk in combined sifted flours and cocoa, then eggs. Pour mixture into prepared pan.

Bake cake in moderately slow oven about 1 1/4 hours. (Cover cake loosely with foil during baking if it starts to overbrown.) Stand cake in pan 30 minutes before turning onto wire rack; turn cake top-side up to cool. Dust with sifted cocoa, if desired.

Page 15: Jess' Recipe Book

FLOURLESS CHOCOLATE MUFFINS

Ingredients:200g dark chocolate160g unsalted butter5 x 55g eggs, separated160g almond meal160g caster sugar1 teaspoon orange zest1 teaspoon orange juice16 muffin cases

Method:Preheat oven to 170°C. Place muffin cases in muffin holes. Melt the chocolate and butter in a large bowl over simmering water. Stir in the egg yolks, almond meal, 100g of the sugar, orange zest and juice.

In a clean bowl whisk the egg whites with the remaining sugar until stiff peaks form.

Gently fold the meringue into the chocolate mixture. Spoon into muffin pans and bake for 35 minutes or until just cooked through.

Page 16: Jess' Recipe Book

PROFITEROLES

Ingredients:75g butter, chopped250ml (1 cup) water1 cup plain flour4 eggs300ml thickened cream

Method:Combine butter and water in saucepan, bring to the boil. When butter is melted and water boiling rapidly, add sifted flour all at once; stir vigorously until mixture leaves side of saucepan and forms a smooth ball.

Transfer mixture to small bowl of electric mixer, add eggs one at a time, beating well after each addition. Mixture should be glossy.

Drop teaspoonfuls of mixture about 5cm apart onto greased oven trays. Bake in hot oven 10 minutes, reduce heat to moderate, bake further 15 minutes or until puffs are lightly browned and crisp. Make a small slit in the side of puffs to allow steam to escape, return to moderate oven for about 10 minutes or until dry. Cool to room temperature, cut in half; remove any soft mixture from centre. Fill puffs with whipped cream and serve with chocolate sauce.

BRANDY SNAPS

INGREDIENTS:90g butter1/3 cup brown sugar3 tablespoons golden syrup1/2 cup plain flour2 teaspoons ground ginger

METHOD:Preheat oven to 180°C or 160°C fan-forced.Melt butter, sugar and syrup together, in small pan over medium heat; remove from heat.

Add sifted flour and ginger; stir until well combined.Making only 4 biscuits at a time for easier handling (biscuits can only be moulded when warm); drop teaspoons of mixture on baking paper lined oven trays.

Bake in preheated oven 6 minutes or until golden brown.

Page 17: Jess' Recipe Book

Cool biscuits 2 minutes before carefully lifting them from the tray, one at a time, and wrapping around the handle of a greased wooden spoon or cannelloni mould to form a hollow cylinder.

Once cool transfer to an airtight container to store.

WHITE CHOCOLATE & RASPBERRY CHEESECAKE

You’ll need a 20cm (base measurement) spring form pan for this recipe.

INGREDIENTS:Melted butter, to grease1 x 250g pkt plain sweet biscuits1 x 100g pkt hazelnut meal150g butter, melted3 x 250g pkts cream cheese, at room temperature140g (2/3 cup) caster sugar1 tsp vanilla bean paste (Queen brand)3 eggs1 x 180g pkt good-quality white chocolate, finely chopped150g frozen raspberriesIcing sugar, to dust

METHOD:Brush a 20cm (base measurement) spring form pan with melted butter to lightly grease. Place biscuits in the bowl of a food processor and process until finely crushed. Add the hazelnut meal and butter, and process until well combined. Transfer mixture to prepared pan. Use a straight-sided glass to spread and press mixture firmly over base and side of pan. Cover with plastic wrap and place in the fridge for 30 minutes to chill.Preheat oven to 160°C.Use an electric beater to beat together cream cheese, sugar and vanilla paste in a bowl until smooth. Add the eggs, 1 at a time, beating well after each addition until well combined. Use a spoon to gently fold in chocolate and raspberries.Pour mixture into the biscuit base. Use the back of a spoon to smooth the surface. Bake in preheated oven for 1 hour until just set in the centre. Turn oven off. Leave cheesecake in the oven, with the door ajar, for 2 hours or until cooled completely (this will prevent cake from cracking). Cover with plastic wrap and place in the fridge for 2 hours to chill. Dust with icing sugar to serve.

Page 18: Jess' Recipe Book

Tip: Cheesecake is much easier to cut if you use a large knife that has been dipped into a jug of hot water and dried before you cut each slice.

Page 19: Jess' Recipe Book

ANZAC BISCUITS

Ingredients:1 cup rolled oats1 cup plain flour, sifted1 cup caster sugar3/4 cup coconut150 grams butter2 tablespoons golden syrup2 tablespoons boiling water1 1/2 teaspoons bicarb soda

Method:Combine oats, flour, sugar and coconut in a large bowl.Melt butter and golden syrup in a medium sized saucepan.Mix boiling water and bicarb soda together. Mix into butter mixture. (Will froth up)Pour over dry ingredients and mix well.Place spoonfuls of mixture onto greased baking trays, allowing room for spreading.Bake at 150C for 10-15 minutes or until golden. Loosen while warm. Cool on trays for chewy biscuits.Store in an airtight container.

Variations:Add choc chips or sultanas to the mixture for something different.

Page 20: Jess' Recipe Book

TOMATO, MOZZARELLA & ROCKET TARTS

Ingredients:250g cherry tomatoes, halved8 puff pastry sheetsOlive oil for brushingSea salt100g mozzarella cheese, grated80g goats cheese, crumbled50g wild rocket leavesBalsamic vinegar to serve

Method:Preheat oven to 180C. Place the tomatoes on a baking tray lined with baking paper. Bake for 15 minutes or until soft. Set aside.Brush the sheets of pastry with egg and stick two sheets together.Cut out eight 16cm rounds from the pastry. Place the pastry circles on a baking tray lined with baking paper, brush with the oil and sprinkle with the salt.Arrange the tomatoes, mozzarella and goats cheese on each pastry round.Bake for 20 minutes or until puffed and golden.To serve, top each tart with the rocket and drizzle with the balsamic vinegar.Serve warm or at room temperature.

MINI QUICHES

Ingredients:4 eggs1/2 cup milk3 slices of ham, finely sliced1 cup grated cheese2 sheets puff pastry

Method:Mix first 4 ingredients together. Cut rounds of pastry and place into greased tartlet tins. Spoon egg mixture into the cases and bake at 220C for 10 minutes.

Page 21: Jess' Recipe Book

THIN CHOCOLATE TART

Ingredients:About 400g short crust pastry either homemade or boughtEgg wash (mix an egg yolk with 2 teaspoons of water)

Filling:120ml (1/2 cup) milk300ml cream150g Nestle Club chocolate, in small pieces150g milk chocolate, chopped or broken into small pieces1 egg, lightly beatenBig splash of vanilla extract

Method:Preheat oven to 200˚°C. Sit a large 27cm loose based flan tin on oven tray. Roll out pastry on a floured board and use it to line the tin, leaving an overhang all round. Press a big sheet of foil gently onto the pastry and spread in some pie weights or dried beans.

Bake tart shell for 15 minutes then remove it and gently run a rolling pin over top of the foil on the rim to break off the overhang. Return to oven for another 10-15 minutes until cooked through. Remove shell again, carefully lift out foil with the weights/beans and brush pastry with egg wash. Return to oven for a couple more minutes until egg wash has set to a glaze then leave to cool on a rack. Reduce oven to 180°C.

While pastry is baking, make filling. In a medium size saucepan over low heat bring milk and cream to just below the boil. Add both chocolates and whisk gently until thoroughly melted and smooth. Remove from heat and leave to cool. When barely warm whisk in the egg and vanilla. Pour this into the tart shell and return it to the oven for 15-20 minutes or until it’s just set. Transfer it to a rack to cool.

This looks best is slices. When you’re ready to serve, remove the outer ring, put tart on a board and cut it into long wedges. Put a wedge on each plate, dust with a little icing sugar and serve with a large scoop of cream and some berries.

Page 22: Jess' Recipe Book

CAULIFLOWER SOUP

Ingredients:125g butter1/2 cup plain flour6 chicken stock cubes1 cauliflower (green leaves as well)1 1/2 litres boiling water3 cups cold milk

Method:Melt butter in pot, then take off heat.Add flour and mix well, then return to heat. Cook for 2 minutes then take off the heat.Dissolve the stock cubes in the boiling water, mix into the butter mixture and then add the milk.Cut cauliflower up and add to the saucepan. Return to the heat, bring to the boil, stirring.Simmer until cauliflower is cooked.Bamix while hot.

*Broccoli can be used instead of cauliflower, but add cheese before bamixing.

Page 23: Jess' Recipe Book

AMERICAN FRUIT SLICE

Ingredients:1 cup SR Flour1 cup plain flour1 cup sugar1/4 pound butter1 cup milk1 teaspoon bi carb soda1 egg1 1/2 cups mixed fruit

Method:Put flours, sugar and butter into a food processor and mix until combined. Divide in half and press half the mixture into a greased tin.Mix milk, bi carb soda, egg and fruit together and pour over pastry crumbs.Bake in moderate oven for 30 minutes.When cool, ice and cut into slices.

RAELEENS CHOCOLATE CAKE

Ingredients:6 desertspoons cocoa6 oz butter1/2 cup water3 cups SR flour2 cups sugar2 eggs1 cup milk

Method:Melt cocoa, butter and water in small saucepan over low heat until melted and combined. Cool.Mix together the flour, sugar, eggs and milk in a large bowl. Stir in the cocoa mixture and beat until well combined.Bake at 200 for approx 1 hour. Makes a large cake.

Page 24: Jess' Recipe Book

LYNNES CARROT CAKE

Ingredients:250g carrots, peeled and grated1 cup safflower oil1 cup brown sugar3 eggs1 1/2 cups SR Flour1 tsp bicarb soda2 tsp cinnamonpinch salt3/4 cup walnuts, chopped

Method:Wiz carrots and walnuts in a food processor, then remove. Beat together oil, sugar and eggs in processor. Add flour, soda, cinnamon and salt and beat well.Stir in the nuts and carrots.Pour into a greased and lined loaf tin and bake at 180 for 50-60mins.When cool ice with cream cheese frosting.

CREAM CHEESE FROSTING

Ingredients:125g cream cheese, cubed1 tsp butter2 cups icing sugar2 tsp lemon juice

Method:Beat together cream cheese and butter until smooth and creamy. Add icing sugar and lemon juice and mix well.

Page 25: Jess' Recipe Book

RASPBERRY & COCONUT MUFFINS

Ingredients:2 1/2 cups SR flour90g butter, chopped1 cup caster sugar1 1/4 cups buttermilk1 egg, lightly beaten1/3 cup dessicated coconut150g fresh or frozen raspberries2 tablespoons shredded coconut

Method:Preheat oven to moderately hot. Grease 12 hole (1/3 cup) muffin pan.Place flour in large bowl. Using fingertips, rub in butter. Add sugar, buttermilk, egg, dessicated coconut and raspberries. Mix until just combined.Divide mixture among holes of prepared pan and sprinkle with shredded coconut.Bake muffins in moderately hot oven about 20 minutes.Stand muffins in pan for a few minutes before turning onto wire rack.

Page 26: Jess' Recipe Book

BERRY CHOCOLATE MERINGUES

Serves 6

Ingredients:3 eggwhites, at room temperature1 cup caster sugar2 tablespoons cocoa powder50g dark chocolate finely grated250g punnet strawberries, hulled, quatered150g punnet blueberries1 tablespoon caster sugar extra1 cup thickened cream1/2 teaspoon vanilla extractgrated dark chocolate, extra, to serve

Method:Preheat oven to 130C. Line 2 baking trays with baking paper. Draw 3 x 10cm (diameter) circles onto each piece of baking paper. Place onto trays, pencil side down.Using an electric mixer, beat egg whites in a large bowl until soft peaks form. Add sugar, 1 tablespoon at a time, beating well after each addition. Continue beating until meringue is thick and glossy. Sift cocoa powder over meringue. Add grated chocolate. Using a large metal spoon, gently fold in until combined.Using circles as a guide, spoon meringue onto baking trays. Make a small indentation in the centre of each meringue. Bake on the lowest shelf in oven for 1 hour. Turn oven off. Leave meringues to cool in the oven with the door ajar for 1 hour. Transfer to a wire rack to cool completely.Place berries into a bowl. Sprinkle with extra sugar. Stir to combine. Set aside for 15 minutes. Beat cream and vanilla until soft peaks form. Place meringues onto serving plates. Top with cream and berries. Sprinkle with extra chocolate. Serve.

CARAMEL POPCORN

Ingredients:4oz butter2 tbls honey3/4 cup sugar

Method:Melt all ingredients in a saucepan over medium heat.

Page 27: Jess' Recipe Book

Bring to the boil and then boil for 5 minutes.Pour over popcorn.Allow to cool slightly before serving as it is VERY HOT.

CHICKEN & MUSHROOM RISOTTO

Ingredients:4 cups chicken stock2 cups water1 cup dry white wine2 tablespoons olive oil300g button mushrooms, sliced1 medium onion, finely chopped1 clove garlic, chopped2 cups Arborio rice2 cups cooked shredded chicken (2 chicken breasts)500g cooked peas/corn etc1/2 cup grated fresh parmesan cheese

Method:Combine stock, water and wine in a large saucepan, bring to the boil then reduce the heat to low and keep warm. (Poach the raw chicken breasts in the hot stock if you want)Heat half the olive oil in another large saucepan, add the mushrooms and cook, stirring until they are soft. Remove them from the pan.Heat the rest of the oil in the same pan and add the onion and garlic. Cook it over a medium heat until cooked and soft.Add the Arborio rice and stir until all the grains are coated with oil, cook for about 2 minutes.Stir in 1 cup of the hot stock mixture. Cook, stirring, over low heat until the liquid is absorbed. Continue adding stock mixture in 1 cup batches (or ladlefuls), stirring until absorbed between additions. Total cooking time should be about 30 minutes or until the rice is just tender.Stir in cooked peas, mushrooms, chicken and parmesan cheese until hot.Serve topped with extra cheese and parsley if desired.

Page 28: Jess' Recipe Book

CHICKEN CANNELLONI

Ingredients:120g box of instant cannelloni (I found the Barilla brand to be the best. And always have a spare box in case of broken ones)

Sauce:1 tablespoon olive oil1 small onion, chopped2 teaspoons crushed chilli (I usually leave the chilli out if children are going to be eating it)3 small carrots, finely chopped or grated½1/2 cup chopped parsley800g tin of crushed tomatoes¼1/4 cup white wine or chicken stock

Chicken:500g chicken mince1 egg, beaten2 spring onions, finely chopped (I don’t usually add these, cos I never have them handy)½ cup cream2 tablespoons grated parmesan (use fresh parmesan)

Method:To make the sauce: Heat oil in pan, and onion and chilli. Then add the rest of the ingredients and simmer until cooked. It will be pretty runny. (if you are short on time you can just use a jar of your favourite pasta sauce with a tin or two of tomatoes added)Mix the chicken ingredients together in a bowl, you may need to use your hands. Add more or less cream to get the correct consistency - it shouldn’t be too sloppy. Then pipe the mixture into cannelloni shells and place them into a baking dish. (In the aisle with the snap lock bags etc you can buy plastic piping bags that you use once then throw away, it makes it much easier to clean up)Spoon the sauce over the cannelloni. Bake in a moderate oven for 30-40 minutes until tender and bubbling.

(I usually make a white cheese sauce and put that on top of the cannelloni and tomato sauce and then sprinkle with grated cheese.) Serve with salad and garlic bread.

Page 29: Jess' Recipe Book

CHEESE SAUCE FOR LASAGNA/CANNELLONI ETC

Ingredients:60 grams butter1/3 cup plain flour2 cups milk1 cup freshly grated cheese

Method:Melt butter in a medium pan. Add flour and stir for 1 minute. Remove from heat. Gradually add milk, stirring until mixture is smooth. Return to heat. Cook, stirring constantly, over medium heat until sauce boils and thickens. Reduce heat, simmer for three minutes. Remove from heat, add cheese, salt and pepper; stir until well combined. Set aside.

Page 30: Jess' Recipe Book

BEST CUPCAKE RECIPE

Ingredients:125g butter3 eggs1 1/2½ cups plain flour1 1/2 teaspoons baking powder2/3 cup caster sugar¼1/4 cup milk1 teaspoon vanilla extract

Method:Preheat the oven to 180°C. Place the butter, eggs, flour, baking powder, sugar, milk and vanilla in the

bowl of an electric mixer and beat for 4 minutes or until smooth and pale creamy colour.

Line 12 x ½ cup capacity patty tins with deep paper patty cases. Spoon in the mixture to ¾ full.

Bake for 18-20 minutes or until cooked when tested with a skewer. Cool on wire racks.

QUICK MIX PASTRY

Ingredients:3 oz milk3 oz butter3oz sugar2 cups SR flour1 egg, beaten

Method: Put the milk, butter and sugar in a saucepan and stir until the butter is melted.Remover from heat and stir in the flour and egg. Knead until it is soft and pliable.

If you want a savoury shortcrust pastry, omit the sugar and add a pinch of salt.

Page 31: Jess' Recipe Book

WHITE CHOCOLATE MUD CAKE RECIPE

As with every other white chocolate mud cake we have tasted, this cake has a fairly subtle white chocolate flavour. When warm, it tasted more like a very rich butter cake! We think it is best after being refrigerated for at least eight hours. As you can probably tell from the picture, it is very dense in the middle and more cake-like on the outside.

Although we store the cake in the fridge, we bring it to room temperature before serving; it is softer and more cake-like at room temperature.

Ingredients:300g white chocolate (we use Cadbury Dream white chocolate)220g butter1 cup (250ml) milk165g (3/4 cup) caster sugar1 teaspoon vanilla essence2 large eggs, lightly beaten 36g (1/4 cup) self-raising flour145g (1 cup) plain flour

Method:Grease and line a 20cm square cake tin. Preheat oven to 160˚. Melt chocolate, butter, milk and sugar together over low heat, stirring occasionally. When mixture is completely smooth remove from heat and allow to cool for 15 minutes. Add vanilla and eggs and mix to combine. Add self-raising flour and stir to combine, then stir in plain flour and mix until batter is smooth. Pour mixture into tin and bake for 1 1/4 hours. Cover cake and allow it to cool to room temperature in tin. When cake is cold, spread with white chocolate ganache. Store cake in refrigerator and bring to room temperature before serving.

Sour Cream and White Chocolate Ganache250g white chocolate110g sour cream

Melt white chocolate over very low heat, stirring occasionally. When chocolate is completely melted, remove from heat and quickly stir in sour cream. When mixture is smooth, spread over cake.

Page 32: Jess' Recipe Book

FLOURLESS CHOCOLATE CAKE

Ingredients (serves 10)125g slivered almonds 125g butter, chopped 2 tablespoons strongly brewed black coffee 200g good-quality dark chocolate (see note), chopped 1/3 cup cocoa powder 3/4 cup caster sugar 5 eggs, separated cocoa powder and pure cream, to serve

MethodPreheat oven to 180°C. Grease and line base and sides of a 6cm deep, 23cm (base) springform cake pan. Place almonds on a tray and bake for 5 to 10 minutes or until light golden. Allow to cool. Place almonds in a food processor and process until finely chopped (not ground). Meanwhile, combine butter, coffee and chocolate in a heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM-HIGH (70%) for 2 to 3 minutes, stirring every minute, until almost smooth. Add cocoa and whisk until smooth. Add 1/2 cup sugar, egg yolks and almonds. Stir to combine. Using an electric mixer, beat eggwhites until soft peaks form. Add remaining 1/4 cup sugar, 1 tablespoon at a time, beating constantly until thick. Fold meringue into chocolate mixture until just combined. Spread into prepared pan. Bake for 40 to 45 minutes or until a skewer inserted into the centre has moist crumbs clinging. Cool cake completely in pan. Release side and transfer to a plate. Dust with cocoa and serve with cream.

Notes & tips Note: If you are gluten intolerant, use Lindt 75%-cocoa chocolate. You

can find it in the confectionery aisle of the supermarket. Tip: This cake will keep for 4 days stored in an airtight container.

Page 33: Jess' Recipe Book

FLOURLESS ORANGE CAKE

Ingredients:2 large oranges250g ground almonds250g raw sugar5 large eggs1 tsp baking soda2 tsp orange liqueur – optional

Method:Cook whole oranges in water for 2 hours. Drain and cool.Blend pith, skin and all til pulpy.Beat sugar and eggs, add other ingredients.Line 20cm cake tin. Pour in mixture and bake at 200˚° for 80-90 minutes.Cook until skewer inserted comes out clean.

ORANGE SYRUPIngredients:2/3 cup water2/3 cup sugar1 orange, rind zested and flesh segmented

Method:Combine water and sugar in a small saucepan and bring to the boil. Reduce heat and simmer for approximately 5 minutes.Meanwhile, blanch the orange zest in a little boiling water for 30 seconds. Refresh in cold water. Repeat the process again and set aside.Place the blanched orange zest and segments into the sugar syrup, remove from the heat and allow to cool.

Page 34: Jess' Recipe Book

MISSISSIPPI MUD CAKE

Ingredients:250g butter, chopped150g dark eating choc, chopped2 cups castor sugar1 cup hot water1/3 cup coffee liqueur1 tablespoon instant coffee powder1 1/2 cups plain flour1/4 cup SR flour1/4 cup cocoa powder2 eggs, lightly beaten

Method:Preheat oven to moderately slow (170°or 150°fan forced). Grease deep 20cm round cake pan; line base and side with baking paper.Combine butter, chocolate, sugar, the water, liquer & coffee powder in medium saucepan. Using wooden spoon, stir over low heat until chocolate melts.Transfer mixture to large bowl; cool 15 minutes. Whisk in combined sifted flours and cocoa then the eggs. Pour mixture into pan.Bake cake in moderately slow oven about 1 1/2 hours. (cover cake loosely with foil during baking if it starts to overbrown) Stand cake in pan 30 minutes before turning onto a wire rack; turn cake top side up to cool. Dust with sifted cocoa.

Page 35: Jess' Recipe Book

CHOCOLATE TART

Ingredients:Quantity shortcrust pastryEgg washFilling:1/2 cup milk300ml cream150g nestle club chocolate, broken into small pieces150g milk chocolate, broken into small pieces1 egg, lightly beatenbig splash vanilla extract

Method:Preheat oven to 200°c. Sit a large 27cm loose based flan tin on oven tray. Roll out pastry on a floured board and use it to line the tin, leaving an overhang all around. Press a big sheet of foil gently onto the pastry and spread in some pie weights or dried beans.Bake tart shell for 15 minutes then remove it and gently run a rolling pin over top of the foil on the rim to break off the overhang. Return to oven for another 10-15 minutes until cooked through. Remove shell again, carefully lift out foil with the weights/beans and brush pastry with egg wash. Return to oven for a couple more minutes until egg wash has set to a glaze then leave it to cool on a rack. Reduce oven temperature to 180°C.While pastry is baking, make filling. In a medium size saucepan over low heat bring milk and cream to just below the boil. Add both chocolates and whisk gently until thoroughly melted and smooth. Remove from heat and leave to cool. When barely warm whisk in the egg and vanilla. Pour this into the tart shell and return it to the oven for 15 – 20 minutes or until its just set. Transfer it to a rack to cool.This looks best in slices. When you’re ready to serve remove the outer ring, put tart on a board and cut into long wedges. Dust with icing sugar and serve with cream or ice cream and berries.

Page 36: Jess' Recipe Book

CHOCOLATE COOKIES

(these are everyone’s favourites and the only thing I use margarine for)

Ingredients:½1/2 cup margarine1 cup sugar1 egg1 cup SR flour2 tablespoons cocoa2/3 cup choc chips

Method:Preheat the oven to 150 and line the baking trays.Cream the margarine and sugar until pale and then beat in the egg.Thoroughly blend in the sifted flour and cocoa and then stir in the choc chips.Using spoons, shape into balls and flatten slightly on the baking tray.Cook until just browned, don’t over cook, approximately 10-15 minutes. Cool on trays for chewy cookies.

HAZELNUT AND MILK CHOCOLATE CHIP COOKIES(these are really easy and yummy, especially for dipping into hot drinks)

Ingredients:125g butter, chopped1 ½1/2 cups SR flour¾3/4 cup brown sugar1 egg1 teaspoon vanilla extract¾3/4 cup chopped hazelnuts (I have also used almonds, walnuts and macadamias)2/3 cup milk chocolate chunks (its especially yummy if you chop up Cadbury dairy milk into small chunks)

Method:Preheat oven to 180.Melt butter in a saucepan over low heat then set aside to cool slightly.Place flour and sugar in a bowl and mix to combine.Add butter, egg and vanilla and mix to combine. Stir through hazelnuts and chocolate.Using your hands, mould 2 tablespoons of cookie mixture into flat rounds.Place on a baking tray lined with baking paper. Bake for 10-12 minutes or until golden.

Page 37: Jess' Recipe Book

Allow to cool on trays.Makes 18

DONNA HAY SCOCONUT AND WHITE CHOCOLATE CHIP COOKIES

Ingredients:125 grams butter, chopped1 cup sugar1/2 teaspoon vanilla extract1 egg1 cup plain flour1 cup SR flour1 cup dessicated coconut2/3 cup white chocolate chunks

Method:Preheat oven to 180˚C. Beat butter, sugar and vanilla in an electric mixer until light and creamy.Add egg and beat well. Mix through flours and coconut with a knife until a soft dough forms. Mix through chocolate.Using your hands, mould 2 tablespoons of cookie mixture into a flat round.Place on a baking tray lined with non-stick baking paper. Repeat with the remaining mixture.Bake for 10 minutes or until light golden. Allow to cool on trays.

Page 38: Jess' Recipe Book

RASPBERRY SOUFFLÉ

Ingredients:

3 egg whites80 g castor sugar1 tablespoon softened butter250g raspberries1/2 tablespoon corn-flour

Method:

Process berries in a food processor until a smooth puree.Place puree and 60g sugar in a saucepan over medium heat, stirring until sugar dissolves. Blend cornflour with a tablespoon of water; when berry mixture reaches boiling point whisk in cornflour mixture, then remove from heat and cool.Brush the inside of four 250ml ramekins with the butter then dust with a little extra castor sugar.Beat egg whites and a pinch of salt, gradually adding the sugar until stiff peaks form.Place 150mls fruit mixture in a large bowl and add a little of the beaten egg whites to loosen, then gently fold in remaining egg whites. Fill ramekins evenly with mixture, then place on a baking tray and bake for 12 minutes until well risen. Bake at 170˚C for approximately 8 mins or until fully risen. Dust with icing sugar and serve immediately.

Page 39: Jess' Recipe Book

YUM YUM BALLS

Serves 30

Ingredients:2 cups crushed plain biscuits 1 cup coconut 2 tablespoons Cadbury Bournville Cocoa 400 g condensed milk

Method:Mix all the ingredients together thoroughly in a food processor.Shape into small balls and roll in some extra coconut.

Chill for 30 minutes.

STAINED GLASS BISCUITS

Ingredients:185g butter1 cup castor sugar1 1/2 teaspoons vanilla extract2 1/2 cups plain flour1 egg4oz/130g boiled lollies/ life savers

Method:

Cream together the butter, sugar and vanilla. Add the flour and egg, and beat until the dough is smooth. Knead lightly, then wrap in plastic and refrigerate for 30mins. Remove from refrigerator and roll out dough to a 2mm thickness. Use large biscuit cutters to cut different shapes, and then smaller cutters to cut out the centres.

Bake the biscuits for 5 minutes at 170°C on baking paper. Remove from oven and sprinkle crushed boiled lollies into the centre. Return to oven for an extra 5 minutes to melt the crushed lollies.

Allow to cool for 15 minutes before removing from paper.

Page 40: Jess' Recipe Book

BERRY CHOCOLATE MERINGUES

Serves 6

Ingredients:3 eggwhites, at room temperature1 cup caster sugar2 tablespoons cocoa powder50g dark chocolate finely grated250g punnet strawberries, hulled, quatered150g punnet blueberries1 tablespoon caster sugar extra1 cup thickened cream1/2 teaspoon vanilla extractgrated dark chocolate, extra, to serve

Method:Preheat oven to 130C. Line 2 baking trays with baking paper. Draw 3 x 10cm (diameter) circles onto each piece of baking paper. Place onto trays, pencil side down.Using an electric mixer, beat egg whites in a large bowl until soft peaks form. Add sugar, 1 tablespoon at a time, beating well after each addition. Continue beating until meringue is thick and glossy. Sift cocoa powder over meringue. Add grated chocolate. Using a large metal spoon, gently fold in until combined.Using circles as a guide, spoon meringue onto baking trays. Make a small indentation in the centre of each meringue. Bake on the lowest shelf in oven for 1 hour. Turn oven off. Leave meringues to cool in the oven with the door ajar for 1 hour. Transfer to a wire rack to cool completely.Place berries into a bowl. Sprinkle with extra sugar. Stir to combine. Set aside for 15 minutes. Beat cream and vanilla until soft peaks form. Place meringues onto serving plates. Top with cream and berries. Sprinkle with extra chocolate. Serve.

Page 41: Jess' Recipe Book

CHOCOLATE CARAMEL SLICE

Ingredients:Base80g butter or margarine, melted2/3 cup brown sugar2/3 cup coconut1/3 cup plain flour1/3 cup self-raising flour

Method: Preheat oven to 170˚C. Grease a 20cm square baking pan. Combine all ingredients in a bowl. Press into pan and bake for 10-12 minutes. Set base aside while making caramel.

Caramel Filling395g (1 tin) sweetened condensed milk30g butter2 tablespoons golden syrup

Method:Stir all ingredients over medium heat until thickened. Pour over base and spread evenly. Return to oven for a further 10-12 minutes (caramel should be lightly browned around edges). Allow slice to cool.

Topping200g milk chocolate, melted (we used Cadbury Dairy Milk Chocolate)

Method:Spread chocolate over caramel filling. Store slice in an airtight container in the refrigerator. Cut into squares before serving (this may be easier if you use a hot knife, or allow the slice to sit at room temperature for a few minutes before cutting).

Page 42: Jess' Recipe Book

LEMON MERINGUE PIE RECIPE

Ingredients:Pastry70g self-raising flour130g plain flour30g caster sugar120g butter1 egg

Method:To make pastry: Process flours, sugar and butter in a food processor until mixture resembles fine breadcrumbs. Add egg and process until mixture comes together into a ball. Cover dough with cling wrap and refrigerate for 1 hour.To make lemon filling: Stir cornflour, caster sugar, lemon juice and water together in medium saucepan until mixture is smooth. Place saucepan over medium heat and stir until mixture reaches the boil. Reduce heat, simmer and stir for 30 seconds then remove from heat. Immediately and vigorously whisk in butter and egg yolks. Cover and refrigerate filling until cold. Preheat oven to 180˚C. Roll out pastry between two sheets of baking paper or on a lightly floured board to fit a 22cm (9 inch) pie plate. Lift pastry into pie plate and gently press into dish. Trim any pastry overhanging the sides.Place a sheet of baking paper on top of the pastry and fill with pastry weights or uncooked rice. Bake at 180˚C for 10 minutes. Remove weights/rice and baking paper and bake for 10-15 minutes more, until the pastry is a light golden colour. Allow pastry shell to cool.To make meringue: Place egg whites in large bowl of electric mixer and beat on high speed until soft peaks form. Add the sugar gradually, beating until sugar is dissolved and mixture is thick and glossy.Spoon lemon filling into cooled pastry shell and top with meringue. Bake in a preheated oven at 200˚C for about 10 minutes or until meringue is lightly coloured

Lemon Filling4 tablespoons cornflour3/4 cup caster sugar3/4 cup lemon juice1 cup water60g butter3 large egg yolks

Meringue3 large egg whites3/4 cup caster sugar

Page 43: Jess' Recipe Book

GINGERBREAD MEN

Ingredients:250gms raw sugar125gms honey30gm butter1 tablespoon grated lemon rind1 tablespoon lemon juice1 egg375 gms plain flour1 teaspoon salt1 teaspoon baking powder½ teaspoon cinnamon & Nutmeg1 ½ teaspoons ground ginger

Method:Place honey, raw sugar, butter, lemon rind and juice in a saucepan and stir over a low heat until combined. Cool then mix in egg.Sift dry ingredients together into a bowl and add liquid ingredients from saucepan. Tip onto a floured bench and knead into a soft dough.Roll onto a lightly floured board to 3mm thickness and cut into shapes. Place onto greased trays and bake at 160˚c for 15 minutes.Remove from trays while warm. Let cool then decorate.

SMARTIE COOKIESIngredients: 2 ½ 1/2 cups plain flour1/2 teaspoon baking powder¼1/4 teaspoon salt250 grams butter, softened1 1/2 cups firmly packed brown sugar2 teaspoons vanilla2 eggs2-3 packets of Smarties

Method: Preheat oven to 190˚C.  In large bowl, beat softened butter and brown sugar with electric mixer until creamy.  Beat in vanilla and eggs. Beat in flour, baking powder, and salt. Drop slightly rounded tablespoons about 5 cm apart onto greased baking trays.  Flatten cookies slightly and press 5 SMARTIES into top of each.  Bake for 8 to 9 minutes.Let cool on trays for 5 minutes then transfer to a rack to cool completely.

Page 44: Jess' Recipe Book

GOLDEN SYRUP DUMPLINGS

Ingredients:Sauce:1 1/2 cups water½1/2 cup castor sugar2 tablespoons golden syrup20 grams butter

Dumplings:40 grams butter1 cup SR flour1/3 cup milk50 grams, 3 rows cooking chocolate

Method:Preheat oven to 200˚c. Place all the sauce ingredients in a saucepan and bring to the boil.Make the dumplings. In a bowl rub the butter into the flour until it resembles fine breadcrumbs. Gently add the milk and mix until combined but do not overwork.Divide the dough into dumpling-sized pieces. Press a chocolate square into the centre of each and totally encase.Place the dumplings in a baking dish or cake tin. Pour the sauce over the dumplings.Cook in the top half of the oven for 20 minutes.Serve the dumplings immediately with sauce from the baking dish poured over.The dumplings can also be steamed if the sauce is prepared in a large saucepan. Drop the dumplings into the boiling sauce, cover with the lid and cook on medium heat for 10-15 minutes.

Page 45: Jess' Recipe Book

LEMON SOUR CREAM CAKE

Ingredients:125grams butter, at room temp1 cup caster sugarGrated rind and juice of 1 lemon2 eggs1 cup SR flour, sifted½1/2 cup sour creamIcing sugar to dust

Method:Beat butter until creamy. Gradually add sugar, beating until light and pale. Mix in rind. Add eggs, one at a time, beating well after each addition.Fold flour into mixture alternately with sour cream and juice. Pour into a greased and lined 20cm round cake tin.Bake in a moderately slow oven (160˚c) for 35-40 minutes or until cooked.Cool in tin for 5 minutes and then turn onto a rack to cool completely. Serve dusted with icing sugar.

Page 46: Jess' Recipe Book

JELLY CAKES

Ingredients: 60g butter, softened 1/2 cup caster sugar 1 egg, lightly beaten 1 cup self-raising flour 2/3 cup milk 85g packet raspberry jelly crystals 1 cup boiling water 1 cup cold water 3 cups desiccated coconut 1/2 cup double thick cream

Method:Preheat oven to 180˚°C. Grease a 12 x 2 tablespoon capacity patty pan. Using an electric mixer, cream butter and sugar until light and fluffy. Add egg, a little at a time, beating until well combined. Using a large metal spoon, gently fold in half the flour and half the milk. Repeat with remaining flour and milk. Spoon mixture into patty pan. Bake for 15 to 20 minutes or until a skewer inserted into the centre comes out clean. Cool cakes on a wire rack. Stir jelly and boiling water together in a bowl until crystals are dissolved. Stir in cold water. Refrigerate for 1 hour or until cold and slightly thick. Place coconut into a large bowl. Cut each cake in half horizontally. Sandwich halves back together using 1 teaspoon of cream. Using a slotted spoon lower cakes, 1 cake at a time, into jelly. Drain excess jelly. Toss cakes in coconut until well coated. Place onto a lined tray and refrigerate for 30 minutes or until set.

Page 47: Jess' Recipe Book

MICROWAVE CHOCOLATE SELF-SAUCING PUDDING

Ingredients:60grams butter1 1/2 cups SR flour1 cup caster sugar1/4 cup cocoa1/2 cup milk1 egg2 teaspoons vanilla1/2 cup caster sugar, extra1 tablespoon cocoa, extra1 3/4 cups hot water

Method:Melt butter in a microwave safe dish on high for 1 minute.Stir in sifted flour, sugar, cocoa, milk, egg and vanilla.Pour into a large microwave safe bowl.Combine extra sugar and cocoa and sprinkle over top of pudding.Carefully pour over the hot water.Cook, covered on high for 8 minutes or until cooked.

Page 48: Jess' Recipe Book

CHOCANANA MUFFINS

Ingredients:1 small ripe banana1 cup white SR flour1/2 cup wholemeal SR flour2/3 cup sugar1/2 cup choc chips1 egg, lightly beaten2/3 cup milk1/4 cup oil

Method:Preheat oven to 180˚C. Brush a 12 hole muffin pan with oil.Mash banana in a large bowl. Sift flour into the bowl and add the husks left in the sifter.Add the sugar, choc chips, egg, milk and oil. Stir well with a fork until mixed.Spoon mixture into muffin pan.

WHITE CHOCOLATE AND RASPBERRY MUFFINS

Ingredients:1/2 cup plain flour1/2 cup SR flour2/3 cup cocoa2 eggs, lightly beaten2 cups brown sugar2 tablespoons olive oil200grams low fat vanilla yoghurt120 gram tub apple and strawberry puree1/2 cup white choc chips200 grams raspberries

Method:Preheat oven to 180˚C. Spray mini muffin tins or line muffin tins with patty cases.Sift flours and cocoa into a bowl. Make a well in the centre.Combine eggs, sugar, oil, yoghurt and puree in a jug. Whisk with a fork to combine.Fold gently into the flour with choc chips and raspberries.

Page 49: Jess' Recipe Book

Spoon into muffin pans. Bake for 20 minutes for large muffins and 10 minutes for small muffins.Dust with icing sugar to serve.

Page 50: Jess' Recipe Book

MATTHEWS CHICKEN NUGGETS

Ingredients:2 large chicken breast fillets1 medium potato grated1 egg1 teaspoon chicken seasoning1 cup dried breadcrumbs2 slices white bread, crusts removed1 large carrot, grated1/4 cup grated parmesan cheeseBlack pepper to tasteOil/butter for frying

Method:Place chicken and bread in a food processor and process until chicken is minced.Add potato, carrot, egg, cheese, seasonings and process until mixture is combined.Shape mixture into nugget shapes, coat in breadcrumbs.Heat oil and butter in heavy based frying pan and fry nuggets until golden brown (approx 6-8 minutes). Drain on paper towel and serve with sweet and sour sauce.

Page 51: Jess' Recipe Book

MINI SUPPLI

Ingredients:10grams butter1 small onion, grated1 clove garlic, crushed1/3 cup calrose rice2/3 cup chicken stock1 tablespoon tomato paste2 tablespoons finely grated parmesan cheese1 egg, lightly beaten40 grams mozzarella cheese1/4 cup stale breadcrumbsVegetable oil for deep frying

Method:Melt butter in a small pan. Cook onion and garlic, stirring until onion is soft.Add rice and stir until coated in butter. Add combined stock and paste, bring to the boil and simmer over low heat, covered for about 10 minutes or until rice is tender.Quickly stir in cheese and egg into rice and cool.Cut mozzarella cheese in 12 even sized cubes. Using hands, mold 1 tablespoon of rice mixture around each cheese cube to make a ball shape.Gently toss rice balls in bread crumb until covered. Refrigerate about 2 hours or until firm.Heat oil in large deep pan. Deep fry suppli, in batches until golden brown. Drain on paper towel and serve hot. Makes 12

Page 52: Jess' Recipe Book

APPLE CRUMBLE

Ingredients:Melted butter to grease3/4 cup plain flour80 grams butter, chilled and cubed2/3 cup firmly packed brown sugar1/2 cup shredded coconutStewed apples

Method:Preheat oven to 190˚C. Brush a 6cm deep ovenproof dish with the melted butter.Combine the flour and butter and use your fingertips to rub it into the flour until the mixture resembles coarse breadcrumbs. Stir in the brown sugar and coconut.Put the apples into the dish and sprinkle the crumble mixture evenly over the top to completely cover the apples.Bake for 30 minutes or until the crumble mixture is golden.Serve warm with cream or icecream.

RICE PUDDING RECIPE

Serves 2Ingredients:1/2 cup water 1/4 cup medium grain riceScant pinch salt1/4 cup cream3/4 cup milk2 tablespoons sugar 1/2 teaspoon vanilla

Method:Bring water to the boil and add rice. Reduce heat and simmer for approximately 10 minutes, stirring occasionally. When most of the water has been absorbed, stir in salt, cream, milk and sugar. Simmer uncovered for approximately 30 minutes, stirring occasionally. When mixture has thickened and rice is tender, stir in vanilla. Spoon into individual bowls, dust with icing sugar and serve warm with fruit and ice cream.

Page 53: Jess' Recipe Book

VANILLA SLICE

Ingredients:500grams puff pastry1 cup sugar3/4 cup cornflour1/2 cup custard powder4 cups milk60 grams butter2 egg yolks2 teaspoons vanilla

Method:Defrost pastry to room temperature. Roll pastry into a 32cm square then with a sharp knife trim to a 30cm square. Place one square of pastry on large ungreased oven tray and bake in a very hot oven for 5-10 minutes or until well browned. Trim pastry with a sharp knife to 23 cm square. Bake and trim remaining pastry in the same way. Flatten the puffy side of both pieces of pastry with your hand.Line a 23cm square slab tin with foil, bringing the foil up over sides; this makes it easier to remove slice once set. Place one piece of pastry into the base of tin, flattened side up.Combine sugar, cornflour and custard powder in a heavy based saucepan, mix well to combine. Blend with a little of the milk until smooth then stir in remaining milk, add butter. Stir mixture constantly over heat until custard boils and thickens, reduce heat and simmer for 3 minutes.Remove from heat and quickly stir in vanilla, then stir in vanilla, then stir in the beaten egg yolks. Pour hot custard immediately over pastry in tin.Place remaining pastry on top of custard so the flattened side touches the hot custard. Press pastry firmly with hand.Spread evenly with passionfruit icing when cool. Refrigerate several hours or overnight until filling has set.Passionfruit icing: Sift icing sugar into small basin, add softened butter and pulp from passionfruit. Add enough water to make icing of thick spreading consistency. The amount of water needed will depend on the size of the passionfruit. Beat well.

Passionfruit icingI cup icing sugar1 teaspoon butter1 passionfruit1 teaspoon water

Page 54: Jess' Recipe Book

BEST EVER PLAYDOUGH RECIPE

Ingredients:2 cups plain flour4 tablespoons cream of tartar2 tablespoons oil1 cup salt2 cups boiling waterFood colouring

Method:Just pop it all in the mixing bowl and mix!It looks as though its not going to mix well at first but hang in there and through it on the bench to knead and it will come together.You can add things such as glitter and sand to add texture and sparkle.

Page 55: Jess' Recipe Book

IRRESISTABLE CHOCOLATE PUDDINGS

Ingredients:90 grams of butter1/2 cup firmly packed brown sugar3 eggs, separated1 cup SR flour1/4 cup cocoa1/2 teaspoon bicarb soda1/3 cup milk90 grams dark or milk cooking chocolate, melted

Sauce:125 grams dark or milk cooking chocolate, broken1/2 cup cream

Method:Beat butter and sugar together until creamy. Add egg yolks, beating well.Sift together flour, cocoa and bicarb soda. Fold into creamed mixture alternately with milk. Blend in chocolate and vanilla.Spoon into a greased 4-5 cup pudding basin or 6 greased small moulds until 3/4 full.Bake in a moderate oven (180˚c) for 40-45 minutes or 15-20 minutes for small moulds, or until cooked when tested. Unmould and serve in wedges or individually.To prepare sauce: Place chocolate and cream together in a saucepan. Cook, stirring over a gentle heat, until melted and well combined. Keep warm and serve over pudding with cream or ice cream.

Page 56: Jess' Recipe Book

CHICKEN PARMESAN WITH BASIL SAUCE

INGREDIENTS:1 cup stale breadcrumbs1/3 cup coarsely grated parmesan1 tablespoon finely chopped fresh flat-leaf parsley3 bacon rashers, chopped finely80g butter, melted2 cloves garlic, crushed1 teaspoon Worcestershire sauce½1/2 teaspoon mustard powder4 single chicken breast fillets (800g)1/3 cup (80ml) olive oil¼1/4 cup (60ml) white vinegar1 clove garlic1 cup firmly packed fresh basil leaves1/3 cup (80ml) cream1 egg yolk

METHOD”

Preheat oven to moderate (180°C/160°C fan-forced). Combine breadcrumbs, cheese and parsley in large bowl. Set aside. Cook bacon in large non-stick frying pan until crisp; drain on absorbent paper. Add bacon to breadcrumb mixture. Combine butter, garlic, Worcestershire sauce and mustard in shallow dish. Dip chicken into butter mixture then place, in a single layer, in shallow ovenproof dish. Press crumb mixture on top of chicken. Cook chicken uncovered (about 25 minutes) until cooked through. Meanwhile, make basil sauce. Blend oil, vinegar, garlic, basil and cream until smooth. Transfer to a small saucepan. Add yolk and whisk over low heat, without boiling, until sauce thickens slightly. Serve chicken with basil sauce, and green salad, if desired.

Page 57: Jess' Recipe Book

LEMON TART

Ingredients:Easy sweet pastry – (makes 1 x 24cm tart shell)160 grams butter130 grams plain flour90 grams pure icing sugar2 egg yolksFilling –4 eggs100 mls lemon juiceFinely grated zest from 1 lemon180 grams caster sugar240 mls cream

Method:In a food processor, mix the icing sugar, flour and butter together until it resembles fine breadcrumbs. Add egg yolks one at a time until just incorporated. Process only until the dough just comes together, then wrap in plastic and rest for 1 hour before rolling out on a floured board to a 5 mm thickness.Grease your tart tin or springform tin and line with pastry. Blind bake at 160˚C until crisp and pale brown, about 20 minutes.To make the filling, beat the eggs with a whisk, then gently whisk in the other ingredients until just combined (avoid over-aerating or the mix will end up with tiny bubbles in it),Fill the blind baked shell with the curd and bake at 110˚C for 40 minutes or until just set in the middle (check after 30 minutes, then every 5 minutes thereafter.) The top should not brown, and you should not see any movement in the centre when wobbled.Before serving, sprinkle the top of the tart with icing sugar or caster sugar. Pre heat your grill to very hot. Place the tart under the grill, checking every 30 seconds until the sugar has melted and turned brown.Serve with double cream.

Page 58: Jess' Recipe Book

EASY CAKE

Ingredients:1 1/2 cups SR Flour1 cup coconut1/2 cup sugar1 cup milk1 1/2 cups of dried apricots, chopped1 egg

Method:Preheat oven to 180˚C.Grease a loaf tin.Mix all ingredients together.Cook for 50-60 minutes. Cool for 5 minutes before turning out.

IRON ENRICHED MUESLI COOKIES

Ingredients:1 cup Heinz Muesli and apple cereal1 cup plain flour1 teaspoon baking powder30 grams butter1 cup Heinz fruit drink or milk

Method:Sift flour and baking powder, rub in butter to resemble breadcrumbs.Add muesli and liquids. Mix to a soft dough.Place heaped teaspoonfuls on a lightly greased tray.Lightly flatten with a fork dipped into flour.Bake at 180˚C until light brown.Place on rack to cool. Store in an airtight container or freeze.

Page 59: Jess' Recipe Book

MUMS PASTA SALAD

Ingredients:8 tablespoons olive oil2 large onions, sliced4 ripe tomatoes, skin and seeds removed and flesh chopped2 red capsicums slicedBasil leaves400g mixed green and white fettucine1 jar pomodori secchi (Italian dried tomatoes in oil)Shredded basil leavesSalt and pepper

Method:Heat oil and gently fry onions until soft. Add chopped tomatoes, cook until mixture thickens. Add capsicums and basil and cook for a further 5 minutes.Cook pasta in a large saucepan of boiling salted water. Drain and refresh under cold running water.Drain well, shaking the colander to remove as much water as possible. Toss with the onion mixture.Add the jar of tomatoes and the oil from the jar. Add salt and pepper to taste.

Page 60: Jess' Recipe Book

Mums Butter Cake

Ingredients:

250gm butter1 teaspoon vanilla4 eggs1 cup milk2 cups caster sugar 2 cups SR flour1/3 cup custard powder

Have butter and eggs at room temp.

Combine roughly chopped butter, vanilla, eggs, milk, sugar, sifted flour and custard powder into a large bowl and beat on low speed with electric mixer until all ingredients are combined. Increase speed to medium and beat for 10 minutes.

Pour mixture into well greased 10inch square, which has been lined with baking paper. Bake in a moderate oven for one hour or until cooked when tested.

Stand 5 minutes before turning out onto a wire rack to cool.

Page 61: Jess' Recipe Book

HELEN GOH’S CHOCOLATE CAKE

Ingredients:250 grams unsalted butter, melted250 grams quality dark chocolate, broken into small pieces200 grams caster sugar1 cup hot espresso coffee200 grams SR flour50 grams good quality cocoa powder2 teaspoons vanilla extract2 eggs

Method:Mix the butter, sugar, chocolate and coffee in a food processor until well blended. The sugar should be dissolved, the chocolate well melted, but it doesn’t matter if there are still some solid chocolate pieces.Add the flour, cocoa powder, vanilla and eggs and process until smooth.Pour into a well greased 25cm cake tin and bake in a 190˚C oven for about 35 minutes or until well done. The chocolate aroma will tell you when its done, but its well worth testing with a knife.Ice with chocolate ganache or serve with raspberry sauce and cream.

Page 62: Jess' Recipe Book

BUTTER CAKE

Ingredients:100 grams butter1 cup caster sugar2 cups SR flour2 eggs3 drops vanilla essence3/4 cup milk

Method:Pre heat oven to 325˚.Weigh and measure ingredients.Sift flour and beat eggs.Cream butter and sugar and add eggs gradually and mix well.Add flour and milk alternately, 1/3 at a time. Stir gently and thoroughly. Add essence.Place in greased and line tin and bake.

CHOCOLATE SLICE

Ingredients:1 cup SR flour1 cup coconut1 cup cornflakes3/4 cups caster sugar2 tablespoons cocoa1 tablespoon golden syrup145 grams butter1 teaspoon vanilla

Method:Mix all dry ingredients together in a bowl. Melt butter, golden syrup and vanilla in microwave for 1 minute on high, then mix into the dry ingredients.Press into greased tin and bake in a hot oven 200˚ for 15 minutes.When cool ice with chocolate icing and coconut.

Page 63: Jess' Recipe Book

RASPBERRY & COCONUT LOAF

Ingredients:1 3/4 cups dessicated coconut1 1/2 cups coconut milk1 cup caster sugar1 egg, lightly beaten1 teaspoon vanilla essence1 2/3 cups SR flour1 cup frozen raspberriesIcing sugar, to serve

Method:Combine coconut and coconut milk in a large bowl. Cover and stand for 30 minutes.Preheat oven to 170˚C. Line base and sides of a 7cm deep, 10.5cm x 20.5cm (base) loaf pan with baking paper, allowing a 2 cm overhang at both long ends.Using a metal spoon, stir sugar, egg and vanilla into coconut mixture. Gently stir until combined. Fold in raspberries.Spoon mixture into prepared pan. Bake for 1 hour 10 minutes or until a skewer inserted into the centre comes out clean. Cool loaf in pan for 10 minutes. Lift onto a wire rack to cool completely.Dust with icing sugar and slice. Serve toasted if desired.

Page 64: Jess' Recipe Book

BERRY CUSTARD TART SLICE

Ingredients:200 grams butter, softened1/2 cup caster sugar1 1/2 cups plain flour, sifted1/2 cup dessicated coconutBerry topping450 grams mixed fresh berries2 eggs2 egg yolks1/3 cup caster sugar1 3/4 cups thickened cream3/4 cup milk1 teaspoon ground nutmeg

Method:Preheat oven to 180˚C. Grease a 3cm deep, 24cm x 29.5cm (base) slab pan. Line with baking paper, leaving a 2 cm overhang at both long ends.Using electric beaters, cream butter and sugar until combined. Stir in flour and coconut. Mix well.Press pastry evenly over base of prepared pan. Bake for 12-15 minutes or until light golden. Remove from oven. Set aside for 10 minutes to cool.Make berry topping. Spoon berries over pastry base. Whisk eggs, egg yolks and 1/4 cup caster sugar in a large jug. Add cream and milk. Whisk to combine. Strain custard through a sieve over the berries.Bake for 30 minutes or until centre is set. Cool for 1 hour in pan. Combine nutmeg and remaining 1 tablespoon of caster sugar. Sprinkle over warm slice. Lift slice out of pan. Cut into pieces and serve warm or cold.

Page 65: Jess' Recipe Book

CHOCOLATE MARSHMALLOW SLICE

Ingredients:200 grams marshmallows1 tablespoon water90 grams unsalted butter200 grams dark choc, chopped coarsely125 grams plain sweet biscuits, chopped coarsely1/2 cup chopped dried apricots1/2 cup chopped hazelnuts1/2 cup chopped walnuts200 grams dark chocolate, extra60 grams unsalted butter, extra

Method:Combine marshmallows, water and butter in large saucepan. Stir constantly over low heat until marshmallows are melted.Remove pan from heat. Add chocolate and stir until melted.Add biscuits, apricots and nuts to marshmallow mixture. Stir gently to combine.Pour into foil lined tin. Spread evenly into tin, do not crush biscuits. Cover and refrigerate for 1 hour.Melt extra chocolate and butter in a bowl over simmering water. Spread mixture evenly over slice. Refrigerate until firm. Cut into squares and serve.

Page 66: Jess' Recipe Book