Ingredients:

Base:
1 cup plain flour, sifted
1/2 cup brown sugar
1/2 cup desiccated coconut
125g butter, melted

Filling:
400g can sweetened condensed milk
2 tablespoons golden syrup
60g butter, melted

Topping:
60g copha, chopped
125g cooking chocolate, chopped


Method

* Make base: Preheat oven to 180°C. Line a 3cm deep, 28 x 18cm (base) lamington pan. * Combine all base ingredients in a bowl. Mix well. Press into prepared lamington pan. Bake for 15 to 20 minutes, or until light golden. Remove from oven. Cool. * Make filling: Combine all ingredients in a saucepan over medium heat. Cook, whisking, for 8 minutes or until golden. Pour over cooked base. Bake for 12 minutes or until firm. Cool completely. Refrigerate for 3 to 4 hours, or until set. * Make topping: Place copha and chocolate into a heat-proof bowl over a saucepan of simmering water. Stir until melted. Pour over caramel. Refrigerate to set. Cut into squares to serve.

Ingredients:

- 2 Ripe Bananas
- 2 tablespoons golden syrup
- 3/4 cup sugar
- 1 egg
- 1 cup self-raising flour
- pinch of salt

Method:

* Heat oven to 180 degrees (160 degrees fan forced)
* Grease the base of cake pan
* In a medium bowl, mash bananas then add golden syrup. Add the sugar and stir in
* Then Add egg, sifted flour and the pinch of salt and lightly mix until combined
* Pour into pan and cook for 30mins or until skewer that is inserted into the middle comes out clean

Ingredients

*Olive oil for frying1 large onion, chopped
*4 garlic cloves, mince
*1 carrot, diced
*1 celery stalk, sliced
*2 tomatoes, sliced
*2 litres water
*2 potatoes, peeled and diced
*Salt and pepper
*A bit of vegetable stock
*A handful of Chickpeas
*A handful of macaroni pasta
*A handful of kidney beans-cooked
*4 Tablespoons tomato paste

Method:
Heat the olive oil in a large pot and fry the onion until golden. Add the garlic, carrots, tomatoes and celery and fry, tossing well, for 5 minutes. Add the tomato paste.Add potatoes, beans and pasta as well as a generous amount of salt and pepper and vegetable stock. Simmer for 20 mins.Simmer for a further 10 mins or until thick and soupy.

Ingridients:

2 eggs
1/2 cup oil (125ml)
1 cup milk (240ml)
1 tsp. vanilla
1 3/4 cups plain flour (240g)
1/2 cup sugar (85g)
1/4 cup cocoa (35g)
1 Tbsp. baking powder
1/2 tsp. salt
1/2 cup semi-sweet chocolate chips (85g)

Method:
Preheat oven to 200 C and prepare muffin pan with muffin liners.In large bowl mix well the eggs, oil, milk and vanilla.In smaller bowl mix well the flour, sugar, cocoa, baking powder, salt and chocolate chips.Combine wet and dry mixtures and fold together gently until just mixed. Spoon into prepared pan.Bake at 200C for 20 minutes. Remove from pan and cool on rack.

Ingredients:

200-300grams Rocking Fillets (skin off and de-boned).
2 tbls Chilli Oil (depending on how spicy you like it)
1 Onion (sliced)
3 Cloves Garlic (sliced)
1 tbls Sweet Chilli
1 tbls Tomato Sauce
1 tbls Oyster Sauce
Handful of Spring Onions (sliced thinly)
Any stir fry vegetables you like (I use capsicum, carrots, snow peas…)
Salt, pepper and some Vegeta (vegetable powder)
Cut red chillies (optional)

Method:

Cut rockling fish into small pieces then coat in Tempura Batter* and deep fry till golden brown.Heat chilli oil in wok.Throw in the sliced onions, fry for 1-2minutes then add garlic and spring onions.Put in all the sauces (sweet chilli, tomato and oyster) and fry for 1-2 minutes before adding your vegetables. (Don’t overcook the veges or they’ll come out soggy) Season well and then add the fish pieces and give it a good final stir.Serve with rice.

*I just used ready made tempura batter coz I had some left in the pantry otherwise its just easy, you can google it.P/s: Once the fillets are coated and fried, this stir fry literally takes 5 minutes to cook and is best served hot and crunchy…yummm.

Ingredients:

1 chicken- cut and leave skin
3 tablespoon garlic mince
1 Lemon squeeze
1 Cup Olive oil
Salt and Pepper
3 stalks Thyme
1 Medium Carrot
2 Medium potatoes

Method:

Marinate all ingredients in a large bowl for an hour.Preheat oven to 200°C.Separate potatoes and carrots and leave aside.In a baking tray, put the chicken pieces onto the foil and cover with an extra foil on top. Pour the juices from the bowl on top of the chicken to prevent chicken from burning.After half an hour, put the vegetables in and bake for another 30 minutes.Lastly, to brown the top, put the oven on grill and leave the door open. Grill for 5-7minutes.Serve with some yummy gravy.

Ingridients:

• 3/4 cup sugar
• 3/4 cup packed brown sugar
• 1 cup butter, softened
• 2 large eggs,beaten
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 2 cups semisweet chocolate chips
• if desired, 1 cup chopped pecans, or chopped walnuts

Method:
Preheat oven to 375 degrees. Mix sugar, brown sugar, butter, vanilla and eggs in a large bowl by hand. Stir in flour, baking soda, and salt. The dough will be very stiff. You can even use a Kitchen Aid mixer for this first step. I use the batter attachment and mix on a lower setting. Just be sure that the dough is well mixed before moving on.Stir in chocolate chips by hand. You'll need to use a sturdy wooden spoon for this and a bit of muscle. You can add the pecans, or other nuts, at this time if desired. Keep stirring and folding the chocolate chips and nuts into the dough until they are evenly dispersed. (This makes sure you have enough chocolate in each cookie!!)Preheat oven to 375 degrees. Mix sugar, brown sugar, butter, vanilla and eggs in a large bowl by hand. Stir in flour, baking soda, and salt. The dough will be very stiff. You can even use a Kitchen Aid mixer for this first step. I use the batter attachment and mix on a lower setting. Just be sure that the dough is well mixed before moving on.Stir in chocolate chips by hand. You'll need to use a sturdy wooden spoon for this and a bit of muscle. You can add the pecans, or other nuts, at this time if desired. Keep stirring and folding the chocolate chips and nuts into the dough until they are evenly dispersed. (This makes sure you have enough chocolate in each cookie!!)

Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet. The chocolate chip cookies need to be this far apart because the dough spreads during cooking. No one wants to cut the cookies apart after baking.Bake 8 to 10 minutes or until light brown. You may even think that the chocolate chip cookies are underdone, but they will finish cooking through out of the oven. If you leave them in too long, the cookies will be tough or crispy. (My kids eat them anyway. I always over cook at least one sheet because of the phone, a child wanting some attention or some other reason)

The centers will be soft. Let cool completely then remove from cookie sheet. I use a flat spatula to remove the cookies from the sheet. It helps to get them off quickly. If you try to remove the cookies while they are still warm, the chocolate chips are still very soft and this can cause a very big mess as well as messy looking cookies..