1 cup sugar
1 cup water
1/4 cup finely grated lemon rind
1 cup lemon juice
1 1/2 litres water, extra

 Makes about 2 litres.

Method

1.  Put the sugar and 1 cup of water in a small heavy based pan and stir them over a medium heat without boiling until the sugar has dissolved. Brush the suhar crystals down the side of the pan with a wet pastry brush.
2. Bring the mixture to the boil and reduce the heat slightly and boil for 1 minute. Take the pan off heatand leave to cool.
3. Mix the lemon rind and lemon juice and extra water in alarge jug and cooled sugar mixture. Leave to stand for 2 hours.
4. Strain the lemonade and refridgerate if. Dilute it by adding water, to taste.

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.

• 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

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

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

I designed my own logo, with a tiny bit of help from Mum and Dad, and have decided to offer aprons, caps and mugs. My Grandma was my very first customer (aren’t Grandmas great?)

My Mum thinks that this is a wonderful idea and is wondering what she can do.

Visit my cafe press store at http://www.cafepress.com/rhiannonsrecipe and please tell your friends.

Here’s what I am offering:

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

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

You can pick up Rhiannons Recipes Volume 2, in three ways:

1. For Free from either the “Step Into Summer Giveaway“, or “The Big Fat Giveaway“. All you have to do is sign up to either of these events (just click on their names) for free, find my EBook and register for the secure download - it’s very easy! Oh, and make sure you pick up the other free offers on these sites as well!

2. Write a Blog post for me and you’ll get the EBook for free. You can register as a contributor to my Blog and once you put up your post, I’ll email you the details of how to get the EBook.

3. Purchase it for $1.97 by clicking here

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.