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Ingredients

125g salted butter
1/2 cup brown sugar
1/2 cup white sugar
2 small eggs
1 to 2 drops of vanilla essence
1 3/4 cups self-raising flour
250 choc chips

Makes about 48

Method

1. Preheat the oven to 160 degrees C.
2. Using a electric mixer, cream butter with sugars until pale. Beat in eggs and vannila essance until combined.
3. Beat in sifted flour until mixed through. Fold through choc chip.
4. Grease or line a baking tray eith baking paper.
5. Roll dough into teaspoon-sized ballsand place on a tray.
6. Bake for 10 to 12 minutes.

If you like them chewy, don’t let them brown as they will crisp up as the cool down.

Popularity: 10% [?]

Ingredients

• 440g (2 cups) caster sugar
• 4 eggs
• 225g (1 1/2 cups) sifted plain flour
• ¼ tsp salt
• 150g melted butter
• 2 1/2 tbsp cocoa powder
• 1 tbsp Tia Maria
• 90g (¾ cup) chopped toasted cashews
• 2 bunches of rhubarb
• 1 tsp finely grated orange rind
• ¼ cup orange juice
• 5 tbsp honey
• 1 cup mascarpone

Method

For Brownies

1. Beat 2 cups caster sugar and 4 eggs in a large bowl with an electric mixer until thick and pale.
2. Fold in 1 1/2 cups sifted plain flour and ¼ tsp salt. Combine 150g melted butter with 2 1/2 tbsp cocoa powder in a small bowl and stir until smooth, then fold into egg mixture.
3. Add 1 tbsp Tia Maria and ¾ cup chopped toasted cashews and stir until well combined.
4. Spoon mixture into a paper base-lined and greased 25cm square cake tin and bake for 45-55 minutes or until cooked when tested with a skewer.
5. Allow to cool in the tin.

For Rubarb

1. Cut stalks from 2 bunches into 3-4cm pieces and put in a large saucepan with 1 tsp finely grated orange rind, ¼ cup orange juice, 2 tbsp honey and 1 tbsp water. Cover, cook, stirring occasionally, for 5-8 minutes or until rhubarb is cooked but still holding its shape.

For Mascarpone

1. Combine 1 cup mascarpone with 3 tbsp of honey and stir well.

For Serving

Cut brownies into 8 squares and place on serving plates. Top with the honey mascarpone. Serve rhubarb on the side.

Recipe from http://www.cuisine.com.au/recipe/Poached-rhubarb-with-chocolate-brownies-and-honey-mascarpone

Popularity: 18% [?]

Ingreidients

300g white Thai glutinous rice
400ml can coconut milk
1/2 tsp salt
100g caster sugar
2 bananas, peeled
1 tbsp sesame seeds, toasted Method

1. Soak the rice in cold water overnight. Drain, rinse in cold water and drain again.
2. Place in a steamer lined with muslin or greaseproof paper and steam for 40 minutes or until soft, swollen and sticky.
3. Reserve 2 teaspoonfuls of the coconut cream that has risen to the top of the can. In a large bowl, mix remaining coconut milk with salt and sugar, stirring until dissolved.
4. Add the rice, stirring well, then cover and leave for 30 mins to absorb the milk.

To serve

Serve at room temperature. Place a large spoonful of rice on each plate. Cut the bananas into chunks on an extreme diagonal and arrange next to the rice. Spoon the reserved coconut cream over the top and scatter with sesame seeds.

Serves 4.

Tip: To make a sweet, tangy sauce for the sticky rice, combine 100g palm sugar with 50ml orange juice in a pan over very gentle heat, stirring until dissolved. Drizzle over the sticky rice and bananas.

Recipe from http://www.cuisine.com.au/recipe/Sweet-sticky-rice-and-bananas

Popularity: 27% [?]

1 tbsp cumin seeds
1 tbsp coriander seeds
1 tbsp fennel seeds
1 tbsp white peppercorns
1 tbsp sea salt
1 tsp ground cinnamon
1 loaf sourdough bread
180ml olive oil
3 med brown onions, diced
250g raisins
4 tea bags
6 cloves garlic, peeled and diced
3 bay leaves
Sea salt
Freshly ground white pepper
5 x 1.2kg chickens
Olive oil

Method

1. Preheat oven to 180C. Grind the cumin, coriander, fennel, pepper and sea salt in a coffee grinder or mortar and pestle to a fine powder. Alternatively, substitute 1 teaspoon of powdered spice for each tablespoon of whole spice.
2.  Add cinnamon to spice mix. Reserve.
3. To make stuffing, cut crust off bread and discard. Tear bread into rough chunks about 20 cent size and toast in the oven until golden brown, about 10 minutes.
4. Increase oven heat to 200C. Heat olive oil, season and gently fry the onion, garlic and bay leaves until soft, about 15 minutes.
5. Place raisins and tea bags in a bowl and cover with boiling water. Soak for 20 minutes, strain away liquid and discard tea bags. Place bread in a large bowl and stir through cooked onions and tea-soaked raisins.
6. Check seasoning then stuff chickens. Place them on roasting trays and drizzle with a little olive oil. Rub spice mix into chicken skin.
7.  Roast in oven for 55 minutes. Allow to rest 20 minutes in a warm place before carving. They can be served cold.

Note: the stuffing can be made in advance but should be cooled completely before the chickens are stuffed.

Recipe from http://www.cuisine.com.au/recipe/roast-spiced-chicken

Popularity: 25% [?]

Ingerdients

225 g butter
330 g white sugar
6 eggs
1 (15 ounce) can crushed pineapple, drained
9 slices bread, cubed
35 g shredded Cheddar cheese

Method

1. Preheat oven to 325 degrees F (165 degrees C).
2. Cream together butter and sugar. Beat in eggs, one at a time, until fully incorporated. Fold in pineapple and bread. Pour into 9×13 inch baking dish.
3. Bake in preheated oven 1 hour, until center springs back when touched lightly. Sprinkle cheese evenly over top and return to oven to melt cheese, 2 to 5 minutes.

Recipes from http://allrecipes.com/Recipe/Pineapple-Casserole-Dessert/Detail.aspx

Popularity: 25% [?]

Ingredients

2 sheets frozen reduced-fat puff pastry
220g tub cherry bocconcini, drained
1 zucchini
4 tbs (1/3 cup) tomato and basil pasta sauce

Method

1. Preheat 2 baking trays in the oven at 220°C.
2. Remove pastry from the freezer to thaw slightly while you prepare the toppings. Tear the bocconcini in half and drain on paper towel. Season with salt and pepper. Slice zucchini into very thin rounds.
3. Halve the pastry sheets and fold in the sides of each piece to make a 5mm border. Place on sheets of baking paper, then spread with pasta sauce. Top with zucchini, bocconcini and oregano. Remove trays from oven and place baking paper with pizzas onto the hot trays. Bake for 12 minutes or until puffed and golden.

Recipe from http://www.taste.com.au/recipes/16771/vegetarian+pastry+pizzas.Recipe by Kate Tait

Popularity: 28% [?]

From http://www.cuisine.com.au/recipe/country-style-omelet

Ingredients

• 40g butter
• 1 small brown onion, finely chopped
• 1 garlic clove, finely sliced
• 200g small whole potatoes, cooked with skin on, then sliced into discs 1cm thick
• 100g speck, diced
• 2 large field mushrooms, sliced
• 2 tbsp parsley, finely chopped
• 2 tbsp tarragon, finely chopped
• 6 large organic eggs
• 100g gruyère, finely grated
• salt and pepper to taste

Method

1. In a large nonstick frypan over medium heat, add 20g butter and pan-fry the onion, garlic, potatoes, speck, mushrooms and herbs for 4 minutes, then set aside.
2. Whisk the eggs, add the gruyère and season with salt and pepper.
3. Heat a small (20cm) nonstick frypan over medium heat.
4. Add 10g butter, then add half of the egg mixture.
5. Cook for 45 seconds, before topping the left half of the omelet with half the pan-fried mixture. Fold the right half over, using a spatula, then remove from the frypan.
6. Heat the remaining butter in the small frypan and repeat the process.
7. Serve immediately.

Popularity: 35% [?]

From http://www.cuisine.com.au/recipe/chicken-soup-with-lime

Ingredients

• 1 chicken, cut into pieces
• 2 onions, sliced
• 5 cardamom pods
• 1 cinnamon stick
• 5 cloves of garlic, cut in half
• 1 cube of chicken stock
• Whole black peppercorns
• Salt
• Water to cover the chicken
• 1 lime

Method

1. Fry the chicken and onions until slightly brown.
2. Put all ingredients except the lime in a large pot.
3. Bring to the boil, then simmer for 20 minutes.
4. Strain the soup and serve as a broth with a squeeze of lime juice.
5. You can fry the leftover chicken pieces and serve them separately.

Popularity: 29% [?]

 From http://www.cuisine.com.au/recipe/blueeye-zucchini-and-tomato

Ingeredients

• 50ml extra virgin olive oil
• 2 medium zucchini, washed and cut into 1cm slices
• 2 garlic cloves, thinly sliced
• 4 roma tomatoes, blanched, peeled and seeded
• Sea salt
• Freshly ground white pepper
• 4 x 180g blue-eye fillets, skin on
• Vegetable oil

Method

1.  Preheat oven to 180 degrees. Heat olive oil in a frypan and fry zucchini and garlic until golden brown on both sides.
2. Add tomatoes and cook gently until they have softened and broken down a little.
3. Season with salt and pepper.
   Meanwhile, heat a little vegetable oil in a non-stick frypan over a medium heat and brown blue-eye fillets skin side down (about 2 minutes).
4.  Turn over and seal other side before turning back onto the skin side then finish cooking in the oven (about 6-7 minutes).
5. Place on a plate and serve with zucchini and tomato.

Popularity: 26% [?]

From http://www.cuisine.com.au/recipe/grilled_pepper_roo_in_a_sweet_rosella_jus 

Ingredients 

• 250g kangaroo fillet (or scotch fillet, eye fillet)
• 2 tsp native mountain pepper
• olive oil
• 1 cup wild rice
• For the sauce:
• 1 cup beef stock
• salt and pepper
• 1 tsp rosella jam
• 1 cup red wine
• 2 rosella flowers in syrup, finely

Method

1. Preheat oven to 180C. Coat kangaroo in native mountain pepper.
2. Heat a griddle or heavy based frying pan, brush with a little olive oil and sear the kangaroo fillet for a couple of minutes on each side and then bake for 10 minutes.
3. Bring a large saucepan of salted water to the boil, add the wild rice and cook.
4. Drain and set aside.
   To make the sauce, heat the stock in a saucepan, season with salt and pepper, add rosella jam and simmer for a couple of minutes.
5. Add red wine, rosella flowers (including syrup), stir and simmer for a further minute to reduce slightly.
6. To serve, cut kangaroo fillet thinly across the grain, arrange on a bed of wild rice, drizzle with the rosella jus and garnish with a rosella flower

Popularity: 27% [?]