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2 cups self-raising flour, sifted
1/4 cup caster sugar
1/2 cup thick cream
1/2 cup lemonade (room temperature)
pinch of salt
milk for glazing
Preheat oven to 220'C and line a baking tray.
Place the flour, sugar, cream, lemonade and salt in a large bowl and combine with a wooden spoon until mixture comes together.
Lightly flour the bench and knead until combined.
Roll out until the dough is approximately an inch thick.
Cut scones with a scone cutter and place on prepared baking tray.
Brush the tops with the milk and bake for 10 – 15 minutes until lightly browned. Serve with jam and whipped cream.
4 green apples, peeled and thinly cubed
1 1/4 cups gluten free self raising flour, sifted
1/2 cup brown sugar
1 tsp baking powder
1/4 cup extra virgin olive oil
4 large eggs
1/2 cup honey, heated in the microwave
Preheat oven to 175’C and grease and line a fluted ring cake tin.
Combine flour, sugar, baking powder, olive oil, and eggs in the bowl of a bench mixer and beat until mixture is smooth.
Fold in apples on low speed.
Pour mixture into prepared cake tin and bake for 40 minutes.
Remove from oven and pour warm honey on top and return to oven for a further 20 minutes.
Cool on a wire rack and serve.
1kg chicken fillets, thinly sliced
2 eggs, whisked
3/4 cup breadcrumbs
120gm haloumi, coarsely grated
1/4 finely chopped flat-leaf parsley
1 tbs finely chopped chives
Place the eggs in a shallow dish.
Combine the breadcrumbs, haloumi, parsley and chives on a plate.
Dip the chicken in the egg mixture, then press in the breadcrumb mixture, turning to coat. Transfer to a plate and place in the fridge for 10 minutes to chill.
Grease a large frying pan with spray oil and place over medium heat. Cook the chicken for 5 – 6 minutes on each side or until golden brown and cooked through. Serve with your favourite salad or vegetables.
5 overripe bananas, mashed
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon vanilla
1 cup pitted prunes, roughly diced
1 cup vegetable oil
1 cup brown sugar
2 1/2 cups gluten free self raising flour
Preheat oven to 160’C and line a 10cm x 20cm loaf tin.
Place all ingredients in a mixing bowl and stir until combined.
Bake for approximately 1.25 hours or until cooked through.
1 cup brown sugar
1 cup gluten free plain flour
1 cup desiccated coconut
1 teaspoon cinnamon
800gm tin apple pie filling
Preheat oven to 160’C and grease a pie dish.
Put apple in pie dish.
Rub butter in dry mixture until it resembles breadcrumbs.
Bake until top is crunchy.
2 tablespoons olive oil
1kg beef mince
1 red onion, finely chopped
1 carrot, finely diced
800gm tinned diced tomatoes
2 teaspoons garlic
150gm mushrooms, thinly sliced
1/2 red capsicum, finely chopped
1/4 cup gravy, prepared as per packet instructions
Pepper to taste
500gm pasta, cooked as per packet instructions
1/4 cup plain flour
4 egg yolks
3/4 cup grated cheese,
1/2 cup grated cheese for topping
3 cups milk
Paprika to garnish
Preheat oven to 180’C and lightly grease a deep 25x35cm baking dish.
Heat oil in a large frying pan over medium heat. Sauté onion, carrot and capsicum for 2 minutes. Add mince and garlic and brown for 3 – 5 minutes breaking up lumps. Add mushrooms. Stir in tomatoes and simmer for 10 – 12 minutes. Stir in gravy and season with pepper. Spoon mixture into prepared dish.
Meanwhile, cook pasta as per packet directions and set aside.
Melt butter in a saucepan over medium heat. Add flour and stir for 1 minute. Remove from heat and gradually stir in milk until smooth. Return to heat and cook until mixture come to the boil and thickens. Reduce heat to medium and simmer for 3 minutes. Remove from heat and whisk in yolks and cheese.
Combine sauce with pasta and top over meat mixture.
Top with cheese and garnish with paprika.
Bake in oven for 40 – 45 minutes or until cheese is golden brown.
Serves 2 Ingredients
8 pineapple pieces, approximately 1x1cm
1/4 teaspoon cinnamon
200ml pineapple coconut water
375ml Bundaberg pineapple and coconut drink
Place pineapple, cinnamon and coconut water in a tall cup and blitz for 30 seconds.
Pour into serving glass, top with pineapple and coconut drink.
340gm Gluten Free Barilla Penne Pasta
3 tablespoons butter
2 tablespoons olive oil
2 cloves garlic, crushed
500ml thickened cream
white pepper to taste
200gm button mushrooms, sliced
1 BBQ chicken, meat shredded
450gm Perfect Italiano Perfect Bake Cheddar, Mozarella and Parmesan cheese
paprika to garnish
mixed dried herbs to garnish
Preheat oven to 160’C.
Cook pasta as per packet directions.
Melt butter and oil in a saucepan over medium heat. Add garlic, cream and white pepper and stir until mixture reaches a simmer. Add 2 handfuls of cheese and continue to stir until sauce thickens.
Saute mushrooms in a small frying pan with a small amount of oil.
Combine pasta, sauce, mushrooms and chicken in a baking dish. Top with remaining cheese and sprinkle with paprika and herbs.
Bake for 10-15 minutes or until cheese is golden brown.
Serve with salad.
500gm frozen puff pastry
220gm can tuna, drained
1 carrot, diced into small cubes
1 potato, diced into small cubes
1 onion, finely chopped
1 tablespoon parsley, finely chopped
2 tablespoons tomato paste
1 teaspoon salt
1/2 teaspoon pepper
2 teaspoons lemon juice (optional)
evaporated milk (for glazing)
Preheat oven to 220’C and line a baking tray.
Par boil carrot and potato and combine with tuna, onion, parsley, tomato paste and seasonings.
Cut pastry sheets in half and divide mixture equally between each half.
Brush edges of the pastry with evaporated milk.
Fold pastry over and press or crimp edges firmly together and prick with a fork to allow the steam to escape.
Glaze with evaporated milk and bake in oven for 15-20 minutes pasties are golden brown.
4 apples, cored
125ml maple syrup
2 teaspoons ground cinnamon
5 tablespoons sultanas
250 grams ginger nut biscuits
1/3 cup shredded coconut
3 tablespoons brown sugar
2 tablespoons self raising flour
2 eggs, lightly whisked
Preheat oven to 180’C.
Cut apples and pear in half horizontally and place fruit skin side down on a large pan lined with baking paper.
Spoon sultanas evenly into centre of each apple and pear.
Combine maple syrup and cinnamon in a bowl and spoon over apples and pears. Coat well.
Place biscuits in a bag and crush finely with a wooden pin. Transfer to a bowl and combine with remaining ingredients. Add a spoonful of topping on each apple and pear.
Bake in oven for 20 – 25 minutes or until apples and pears are tender. Remove and allow to cool for 10 minutes.
Serve warm with your favourite custard or ice-cream.