6 slices bread
1/2 cup milk
1 Tsp cinnamon
1/4 cup caster sugar
1 Tbls icing sugar
3 Tbls butter
In a large bowl whisk eggs, milk sugar and cinnamon.
Heat half the butter in a large fry pan over med-high heat. Dip one slice of bread into egg mixture, turning.
Carefully place bread into hot pan and cook for 2-3 minutes each side or until golden brown.
Transfer to serving plates. Repeat with remaining butter, bread and egg mixture. Sprinkle icing sugar over and serve with fruit and yoghurt.
1 1/2 cups rolled oats
1 cup slithered almonds
1 cup desicated coconut
2 Tsp ground cinnamon
1/3 cup maple syrup
1 cup dried cranberries
Preheat oven to 160°. Line a large baking tray with baking paper.
Place all ingredients into a mixing bowl and mix well. Spread mixture over prepared tray and bake in oven for 15 minutes.
Carefully remove tray from oven. Stir Granola and place back into the oven for a further 10 minutes.
Allow to cool then serve with milk, yoghurt and/or fresh fruit.
250g good-quality milk chocolate, broken into pieces
3 punnets fresh raspberries
2 tablespoons icing sugar
Raspberry jelly crystals
4 eggs, separated, plus 1 extra egg white
125g caster sugar
250g Mascarpone cheese
14 large sponge finger biscuits (Savoiardi)
Cocoa powder, to dust
Place chocolate in a heatproof jug and microwave on 50% for 30 second intervals, until chocolate melts. Cool slightly.
Make jelly as per packet instructions. Leave to cool. Set aside a quarter of raspberries, then place remainder in a bowl with icing sugar and 2 tablespoons of jelly liquid. Leave aside until needed.
Using an electric mixer, beat egg yolks and caster sugar in a large bowl until pale and thick. Beat in the Mascarpone, followed by the cooled chocolate.
In a seperate bowl, using electric beaters, beat egg whites to stiff peaks, then fold into the chocolate mix using a metal spoon.
Layer a 2-litre (8-cup) dish with sponge fingers. Pour over the remaining jelly mixture. Spread half the chocolate mixture over sponge, then top with macerated berries. Continue layering. Cover and chill for 4 hours.
Dust with cocoa and garnish with reserved raspberries to serve.
500g butternut pumpkin, peeled, thinly sliced
1/2 x 250g packet haloumi, sliced
150g baby spinach
1/2 cup macadamias
2 tablespoons sesame seeds
1/4 cup torn fresh flat-leaf parsley leaves
1 tablespoon red wine vinegar
1 tablespoon olive oil
Preheat oven to 180 degrees. Drizzle oil over pumpkin and place on a baking tray. Bake for 15-20 mins or until pumpkin is tender.
Meanwhile place Haloumi in a frying pan over a medium heat and gently fry until golden.
In a large bowl add haloumi, spinach, macadamias, sesame seeds, parsley and pumpkin. Whisk vinegar and oil together in a jug. Season with pepper. Drizzle over pumpkin mixture. Toss gently to combine. Serve.
1/2kg chicken thighs, trimmed and cut into 1cm pieces
2 cups buttermilk
2 cups plain flour
2 tbls smoked paprika
1 tbls garlic & herb salt
2 tsp sea salt
1/2 tsp pepper
Vegetable oil for frying
Place chicken in a large bowl and cover with buttermilk. Cover and refrigerate for 1 hour (the longer the better).
Half fill a large saucepan (or deep fryer) with oil and place over high heat. Test the oil by dropping some flour in and if it sizzles it is ready for frying.
While the oil is heating up, place flour, paprika, garlic & herb salt, salt and pepper on a large plate.
Remove chicken from the buttermilk allowing any excess milk to drain off. Toss the chicken through the flour and carefully place in oil. Do not overfill the pan as the chicken won’t cook thoroughly.
Deep fry the chicken until golden and crunchy. Drain on paper towel and serve immediately.
1 cup white long-grain rice
1 tablespoon olive oil
1 medium brown onion, finely chopped
2 garlic cloves, crushed
2 celery stalks, finely chopped
1 medium red capsicum, finely chopped
425g can tuna in springwater, drained, flaked
8 eggs, lightly beaten
1/3 cup thickened cream
1/2 cup finely grated parmesan cheese
Preheat oven to 180°C. Grease a square cake pan. Line base and side with baking paper. Cook rice following packet directions.
Meanwhile, heat oil in a large frying pan over medium-high heat. Add onion and garlic. Cook, stirring, for 5 minutes or until onion has softened. Add celery and capsicum. Cook, stirring, for 5 minutes or until vegetables are just tender. Remove from heat.
Stir in tuna and rice. Spoon mixture into prepared pan.
Whisk eggs, cream and Parmesan in a bowl. Season with salt and pepper. Pour over rice mixture. Bake for 50 minutes to 1 hour or until browned and cooked through. Stand in pan for 5 minutes. Serve hot or cold.
300g good-quality dark chocolate, roughly chopped
3 eggs, at room temperature
1/4 cup caster sugar
1 tbls cocoa powder, sifted
300ml thickened cream, plus extra whipped cream to serve
Grated chocolate, to serve
Place the chocolate in a heatproof bowl over a pan of gently simmering water (don’t let the bowl touch the water or the chocolate will burn). Stir until melted. Remove bowl from heat and set aside to cool slightly.
Place eggs and sugar in an electric mixer and beat for 5 minutes, or until mixture is pale, thick and doubled in volume. Fold in cocoa powder and cooled chocolate until combined.
In a separate bowl, whip cream until thickened. Use a large metal spoon to carefully fold the cream into the chocolate mixture, trying to keep the mixture as light as possible. Spoon into 6 serving glasses and chill in fridge for at least 2 hours. Top with extra whipped cream and grated chocolate to serve.