​Recipe adapted from Donna Hay's cookbook 'Simple Essentials Chocolate'

Serves 12

250g store bought chocolate biscuits
80-100g unsalted butter, melted
450g dark chocolate, chopped
50g unsalted butter, extra
2 tablespoons cocoa powder
675g cream cheese, softened
220g caster sugar
4 eggs
375g sour cream
2 teaspoons vanilla extract
Fresh raspberries or strawberries, to serve


Before starting the biscuit crumb, it is important to read the tips re biscuits and butter in my introduction.

Line the base of a 22cm round springform tin with baking paper. Lightly grease the sides of the tin, and line with baking paper also.

Preheat the oven to 180C/160C fan forced.

Place the chocolate biscuits in a food processor and process until you have fine crumbs. Pour crumbs into a bowl. Add the melted butter, mix well to combine. Press the biscuit mixture into the base of your prepared tin. Bake for 8 minutes, remove from the oven and allow to cool while you make the filling.

Place the chocolate and extra butter in a large heatproof bowl. Place the bowl over a pan of simmering water and allow to melt, stirring occasionally. When melted, whisk in the cocoa.

Place the cream cheese and sugar in a large bowl of an electric mixer. Beat until light and fluffy. Make sure you scrape the sides of the bowl at least once at this stage. 

Add the eggs gradually, scrape the sides of the bowl at least once at this stage.

Add the chocolate mixture and beat well, again scraping the sides of the bowl, to ensure even mixing.

Add the sour cream and vanilla and beat well, scraping the sides of the bowl at least once.

Pour into the tin over the biscuit crumbs, spread it out, smoothing out the top. Using the extra wide aluminium foil, place a large piece on a work surface. Place the cheesecake tin in the centre, wrap the tin with the foil, make sure not to tear it. Place the wrapped tin in a roasting dish and fill with hot water, so that the water comes halfway up the sides of the cake tin. Bake for 45 minutes. Remove from the oven and leave to cool in the water bath for 15 minutes. Refrigerate for 1 hour then loosely cover the cheesecake and refrigerate for a further 11 hours.

To serve cut into slices and top with raspberries.

Preheat the oven to 200C/180C fan forced.

Place the chocolate biscuits in a food processor and process until you have fine crumbs. Pour crumbs into a bowl. Add the melted butter, mix well to combine. Press the biscuit mixture into the base of your prepared tin. Bake for 8 minutes, remove from the oven and allow to cool while you make the filling.

Increase the oven temperature to 220C/200C fan forced.

Place the chocolate and extra butter in a large heatproof bowl. Place the bowl over a pan of simmering water and allow to melt, stirring occasionally. When melted, whisk in the cocoa.
​
Place the cream cheese and sugar in a large bowl of an electric mixer. Beat until light and fluffy. Make sure you scrape the sides of the bowl at least once at this stage. 

Add the eggs gradually, scrape the sides of the bowl at least once at this stage.

Add the chocolate mixture and beat well, again scraping the sides of the bowl, to ensure even mixing.

Add the sour cream and vanilla and beat well, scraping the sides of the bowl at least once.

Pour into the tin over the biscuit crumbs, spread it out, smoothing out the top. Bake for 10 minutes. Reduce the oven temperature to 110C/90C fan forced and bake a further 50 minutes. Remove from the oven, refrigerate for 1 hour then loosely cover the cheesecake and refrigerate for a further 11 hours.

To serve cut into slices and top with raspberries.

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Adapted from Lucy Broadhurst's cookbook 'Ready Steady Bake Cooking for kids and with kids'

Makes about 40 small cookies or 20 large

125g unsalted butter, cubed
125g caster sugar
1 egg
1/4 teaspoon vanilla extract
125g plain flour
125g self raising flour
1 cup M&M's or Smarties


Preheat oven to 180C/160C fan forced. Grease and line 2 baking trays with baking paper

​Beat the butter and caster sugar using electric beaters until light and fluffy. Add the egg and vanilla, beat until mixed in well.

Add the combined flours, using a spoon, mix to form a soft dough.

Using 2 sheets of baking paper, place the dough onto one of the sheets, cover with the other. Roll out the dough between the two sheets to 5mm in thickness (if the dough is soft and sticky, refrigerate it for 10 minutes, then re roll).

Once rolled, remove the top baking sheet, place lightly back on, flip dough over, remove the now top baking sheet. Now when you cut out the shapes, they will be easier to take off the baking paper, as not stuck down.

Cut out the shapes using biscuit cutters of your choice. Place the cut shapes onto your prepared baking tray.

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Recipe adapted from an Australian Women's Weekly Cookbook

Serves 10

Makes 20 crepes:
320g plain flour
4 eggs, lightly beaten
750ml milk
250ml mineral water
Canola cooking spray

Lemon Curd:
Finely grated rind from 2 lemons
3/4 cup lemon juice
330g caster sugar
6 eggs, beaten lightly
125g unsalted butter, chopped
2 teaspoons powdered gelatine
2 tablespoons water

Whipped cream or Vanilla Ice Cream, to serve
​Raspberries, to serve


Make the crepes: Place the eggs in a mixing bowl, add the flour. Add half of the milk; using a whisk, whisk until your mixture is lump free. Keep adding milk slowly until all the lumps have disappeared, then add remainder of milk and the mineral water, mix through. It is easier to get the lumps out, if the mixture is thick, so don't add all the milk in straight away. Leave to stand for 30 minutes. Strain the mix through a sieve to make them completely lump free-I however never do, more cleaning up, and a few tiny lumps don't make a difference.

Once you have made crepes a few times, you won't even use a recipe, it is something that is done by feel- the consistency determines how much of what ingredient is needed.

Heat a 20cm non stick crepe pan (or frying pan) over medium-high heat. Spray the pan lightly with cooking spray. Using a ladle, pour 1/2-3/4 of a ladle full into the top edge of the pan, quickly tilt your pan around so the batter covers the entire pan. Keep swirling it around until the mixture stops running. Cook for 30 seconds to 1 minute. The sides of the crepe will start to colour and will lift away from the side of the pan so you can slide a long plastic icing spatula under the centre of crepe, that will help you flip the crepe. The crepe should be lightly coloured. Cook for a further 30 seconds, until lightly coloured. Repeat with oil spray and remaining batter. 

For me the first crepe is your tester, it rarely turns out great, as the pan is usually not hot enough. It is where you see if your mixture is too thick, if yes, add more milk, if it is too thin, add more flour, if your pan wasn't hot enough it will now heat up. The batter is only supposed to cover the base of the pan, so if you had too much mix with 3/4 of a ladle full, use less, or more if it wasn't enough-you can't have holes in your crepes. You need 12 crepes for this recipe.
​
​Make the Lemon Curd: Combine the rind, juice, sugar, strained egg and butter in a large heatproof bowl. Place the bowl over a large saucepan of simmering water (do not let the simmering water touch the base of the bowl), cook, stirring, about 15 minutes or until the lemon curd coats the back of a spoon. Remove from heat.

Sprinkle gelatine over the water in a small heatproof bowl. Allow to sit for 5 minutes. Place the bowl over a small saucepan of simmering water. Stir until the gelatine dissolves. Stir the gelatine mixture into the warm lemon curd.
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Line the base and sides of a deep 20cm round cake pan with plastic wrap. I like to use a springform one, for easy removal, but you can use a normal cake tin.

Place one crepe in the prepared pan, spread with 1/4 cup lemon curd. Continue layering with remaining crepes and curd, finishing with a crepe layer. Cover; refrigerate overnight, or until firm. Use the plastic wrap to pull the crepe cake out of the tin. Place on a serving plate.

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Recipe adapted from www.food.com

Serves 5

6 large or 8 medium oranges (you need 400ml juice)
115g caster sugar
20g gelatine powder
2 tablespoons rum (optional)


Pour 60ml of water in a small bowl. Add the gelatine powder, allow to 'bloom' for 10 minutes.

Finely grate the rind of one orange, place into a large saucepan. Then squeeze all of the oranges for the juice. You can strain the juice (I don't), but if you want a completely pulp free jelly, strain it. Add the juice to the to the saucepan along with the sugar and 340ml of water.

Place the bowl with the gelatine in it over a small saucepan of simmering water. Stir the gelatine until it completely dissolves.

Now place the saucepan with the orange juice in it over a medium heat, stir until the sugar dissolves. Bring to a slow boil, add the gelatin solution, reduce the heat and simmer for 10 minutes. Remove from the heat. Add the rum (if using), stir to combine. Allow to cool for 30 minutes.

​Strain the mixture into a jug.

Pour into 5 serving glasses, cover each glass with cling film and refrigerate for 2-3 hours or until completely set.

Decorate with some orange peel strips or strawberries.

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Recipe adapted from www.marthastewart.com

Serves 4-6

3 cups freshly squeezed orange juice
1/2 cup caster sugar

In a small saucepan, add the sugar and 1/4 cup of the orange juice. Place over a medium heat, cook, stirring, until the sugar dissolves. Bring to the boil, simmer for about 1 minute.

Combine the sugar mixture with the remaining orange juice in a large bowl. Stir to combine. Pour into a 2 litre plastic container (that has a lid). I find old ice cream tubs perfect for this. Cover and freeze for 2-4 hours or until frozen solid.

Just before serving, break up the sorbet into large pieces with a fork. Working in batches, transfer to a food processor and process until smooth. I like to serve it immediately, but if you need to place it back into the freezer, cover it, and just remember to take it 5-10 minutes before serving.

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Recipe adapted from Janelle Bloom's cookbook 'Family Food and Weekend Feasts'

Makes 2

2 fresh soft bread rolls
4 rashers bacon, rind removed
1 tablespoon olive oil
2 eggs
1 lemon
Lettuce leaves, optional to serve

Janelle's bacon and egg roll sauce:
1/4 cup tomato sauce
1/4 cup barbecue sauce
1 tablespoon Dijon mustard
1 tablespoon chilli sauce
1 tablespoon treacle
1 tablespoon water


Bacon and egg roll sauce: Place all the sauce ingredients in a small saucepan. Place over medium heat, cook stirring for 3-5 minutes until it comes to the boil. Remove from the heat, set aside to cool.

Heat the rolls if you like by placing them in a preheated 180C oven for 5 minutes, don't forget about them. Most of the time I don't heat the bread, the kids like soft hamburger rolls.

Depending on what size your bread is, cut each rash of bacon into half or thirds, so it fits into your roll. (Last time the rashers of bacon I bought were so big I only used 1 1/2 rashers per roll). Heat your non stick frying pan over medium-high heat, add the bacon, fry 2 minutes on each side, until golden and cooked to your liking.

Reduce the heat to medium. Add oil to the same pan, now add the eggs. Cook for 1-2 minutes, cook the eggs to your liking, but for me the yolk must still be runny. Remove from the heat and grate over the eggs a little lemon rind.

Cut each roll in half. Over the base, spread the bacon and egg roll sauce. Top with lettuce leaves, bacon and egg. Season with salt and pepper. Place on the bread roll top. Serve immediately.

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Recipe adapted from the Woman's Day Cookbook 'Easy Kids Party Food'

Makes 24 small sausage rolls, 18 medium sausage rolls or 6 large sausage rolls
Preparation: 20 minutes
Cooking Time: 25-30 minutes

250g sausage mince
250g pork and veal mince
1 small onion, finely chopped (I use a small food processor)
1 small carrot, coarsely grated
1 small zucchini, coarsely grated
1/2 cup fresh breadcrumbs (small food processor again)
1 tablespoon tomato paste
1 tablespoon barbecue sauce
2 eggs
1/4 teaspoon vegeta (optional)
Salt and pepper, to taste
3 sheets frozen puff pastry, thawed
Tomato sauce, to serve


Preheat the oven to hot, 200C/180C fan forced. Line two baking trays with baking paper.

In a large bowl add the sausage mince, pork and veal mince, onion, carrot, zucchini, breadcrumbs, tomato paste, barbecue sauce and only one lightly beaten egg. Season to taste with salt and pepper, and add vegeta if you like. Now using your hands (put gloves on if you like) give this mixture a good mix to ensure it is combined well, really squish it together so all the mince is mixed into the other ingredients.

Cut each sheet of pastry in half.

You need to add the mince mixture to one long edge on each pastry sheet and form a long sausage shape. (I like to flatten the mince a little so that the sausage mixture goes all the way to the edges, then squeeze it to make the sausage shape, this way the mince goes to the edge and has a uniform thickness throughout).

Now the long edge that has the sausage on it needs to be roll over tightly to the other long edge, make sure the seam (opening) is on the bottom of your roll.

Cut each roll into 2 large, 3 medium or 4 small even pieces. I like 4 as it gives you small sausage rolls.

 Place the rolls on your prepared trays, about 2-3cm apart. Lightly beat the remaining egg, and brush the rolls with the egg. For the large and medium sized rolls, score the tops of the pastry in a few places

Bake for 25-30 minutes or until golden and cooked through. Serve with tomato sauce.

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Recipe adapted from Super Food Ideas magazine

Makes 20 slices

Base:
185g unsalted butter softened
1/3 cup caster sugar
1 1/2 cups plain flour
1/3 cup self raising flour

Filling:
1/2 cup raspberry jam
145g white marshmallows

Topping:
185g dark chocolate, broken into pieces
50g unsalted butter

Preheat oven to 180C/160C fan forced. Grease and line with baking paper a 3cm deep, 20cm x 30cm slice pan. Make sure the baking paper extends all the sides by 2cm, so you can pull the slice out easier.

For the base: using an electric mixer, beat the butter and sugar together until light and fluffy. Sift in the flours. Using a spoon, stir the flour through the butter until the dough comes together. Using your hands, press the mixture into your prepared pan. Bake for 20 minutes until golden

For the filling: Spread the warm base with the jam, spread it out evenly. Cut the marshmallows in half with scissors and place them cut size down on the jam. The marshmallows should cover the jam, with only a few small gaps between them. Bake for 2 minutes. Remove from the oven and using a spoon gently swirl the marshmallow to fill in any gaps if there are any, and to level the surface. Cool in the tin for 1 hour.

For the topping: place the chocolate and butter in a heatproof bowl. Place bowl over a pan of simmering water. Stir the mixture until both butter and chocolate are melted. Pour over the marshmallows, spread out gently to cover the marshmallows evenly. Refrigerate for 2 hours or until set.

Stand at room temperature for 5 minutes before slicing into pieces and serving.

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