Choc Hazelnut Brownies

Ingredient

2 cups hazelnut spread

1/2 cup hazelnuts

4 eggs

1 cup self raising flour

200g dark chocolate, roughly chopped

 

Method

Preheat oven to 180C. Grease and line the base and sides of a 20cm square cake pan.

Place the hazelnuts on a baking tray. Bake for 12 mins or until just toasted. Place in a clean tea towel and gently rub to remove skins. Roughly chop.

In a large bowl combine hazelnut spread with eggs. Sift in flour and stir well until combined. Fold though the hazelnuts and chocolate. Add to prepared pan and cook for 40-45 mins or until firm to touch. Place on cooling tray for 10 minutes before serving.

Creamy Chicken Casserole

Ingredients

500g BBQ chicken, shredded

1 tin condensed chicken soup

1 cup thickened cream

1 1/2 cups frozen vegetables (eg peas, carrot, corn)

1 cup large shells, cooked

 

Method

Pre-heat oven to 180 degrees. Place all ingredients in an oven-proof dish, stir and cook for 15 minutes or until heated through. Serve with Parmesan cheese.

Mini Lemon Tarts

 

Ingredients

1 packet mini tart shells

5 eggs

1 cup thickened cream

3/4 cup caster sugar

1/2 cup lemon juice

Method

Pre-heat oven to 180 degrees. In a large bowl, whisk together the eggs, cream, lemon juice and sugar. Place in fridge for an hour to chill.

Evenly pour egg mixture into prepared cases. Bake for 25-30 minutes or until just set. Cool in pan.

Spicy Chicken Couscous Paella

Ingredients

500g chicken thighs, diced

1 1/2 cups couscous

3 tsp Mexican crushed chilli seasoning

1 1/2 cups chicken stock

1 cup frozen peas

Method

Heat a splash of olive oil in a large frying pan and add chicken. Cook for approximately 6 minutes or until golden.

Add chilli seasoning, peas and stock. Bring to the boil. Add couscous and reduce heat to low.

Stir to combine. Cover pan with lid and continue cooking on low until liquid is absorbed. Serve immediately.

Creamy Chicken & Sweet Potato Bake

Ingredients

1kg sweet potatoes, peeled, cut into 5mm-slice

300ml thickened cream

1 onion, finley sliced

1 barbecue chicken, shredded

1 1/2 cups grated cheddar cheese

Method

Preheat oven to 200C. Place the sweet potato in a large microwave-safe bowl with 1/2 cup water. Cover with plastic wrap and cook in the microwave on high for 6 minutes or until tender. Drain and set aside.

Meanwhile, lightly grease a 30 x 20cm baking dish. Layer the sweet potato, chicken, onion and 1 cup of the cheese in the prepared dish, pouring a little of the cream between each layer. Season with salt and pepper. Pour the remaining cream mixture over the top. Scatter over the remaining cheese and bake for 30-35 minutes or until golden and the cheese is melted.

 

Apricot & Muesli Bliss Balls

Ingredients

2 cups toasted muesli

1 cup dried apricots

1/4 cup honey

60g butter, melted

1 cup desicated coconut

Method

Place all ingredients, except coconut, into food processor and process for 1-2 mins until well combined.

Place coconut on a plate and roll spoonfuls of muesli mixture into balls. Toss through coconut and refrigerate before eating.

Curried Sausages

Ingredients

1 brown onion, peeled and sliced
2-3 tsp curry powder
1 1/2 cups chicken stock
1 packet pork chipolatas sausages
1 cup frozen peas, carrots and corn

Method

Heat a large frying pan over med-high heat. Add sausages and cook for 10 mins or until just cooked. Place sausages on a plate and put aside.

Reduce heat to medium and to the same pan add onion and cook until just becoming translucent. Add curry powder and gently cook until onions are coated in curry powder.

Add stock and frozen vegetables and return the sausages to the pan. Reduce heat to low and simmer for 10 mins. Serve with sour cream.