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

*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:

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..

Ingridients:

* 1 teaspoon baking soda
* 1/2 teaspoon baking powder
* 1/4 teaspoon salt
* 3/4 cup butter, room temperature
* 3/4 cup peanut butter
* 3/4 cup granulated sugar
* 3/4 cup light brown sugar, firmly packed
* 2 large eggs
* 1 teaspoon vanilla
* 3/4 cup finely chopped peanuts, optional


Method:
In a bowl, stir together flour, baking soda, baking powder, and salt.Beat together the butter, peanut butter, and sugars until light and fluffy. Beat in eggs and vanilla. Gradually beat in the flour mixture. Stir in chopped peanuts, if using.Wrap dough in plastic wrap and refrigerate until chilled, or about 2 to 4 hours.Take tablespoonfuls of dough and roll into balls with hands. Place about 3 inches aparton greased baking sheets. Using a fork dipped in flour, lightly press cookies, flattening and forming a criss-cross pattern on each cookie with the tines.Bake at 375° until golden brown, or about 10 to 12 minutes. Cool on baking sheets for a minute; transfer to rack to cool completely.Makes about 4 dozen peanut butter cookies. Yummy !!!

Ingredients:

1 can sweetened condensed milk
11/2 cups cold water
1 package(4 serving size) vanilla instant pudding mix
2 cups(500ml) whipping cream, whipped
1 vanilla or lemon cake, cut in cubes
1-2 cans(19 oz) cherry pie filling

Method:

In large mixing bowl combine milk and water. Add pudding mix; beat well. Chill until thickened, about 20 minutes. Fold in whipped cream. Spoon some of the pudding(enough to cover bottom of round serving dish) into bowl. Top with some of the cake cubes and then cherry filling. Repeat procedure ending with pudding on top. Chill at least 4 hours. Serves 8-10

Ingredients:
Large potatoes for baking (however many you need)- wash and scrub well
milk
butter
salt & pepper
chopped boiled broccoli, or sliced sauted mushrooms
shredded cheddar cheese
sour cream (optional)
olive oil

Preparation:
-Bake potatoes in the microwave until fully cooked (it takes about 5 minutes per potato)
-Heat oven to 375 degrees
-Let potatoes cool for about 10 minutes
-Place potatoes on a baking sheet
-Rub the potato skin with olive oil and some salt (so you can eat it after it's baked the second time)
-Carefully cut out a wedge from the top of the potato (this is in order to empty out the inside of the potato while keeping the shell/skin in tact)
-Empty as much as you can from the inside of the potato, leaving some of the potatoe attached to the skin so it doesn't fall apart, and place it into a bowl
-Add butter, milk, salt, pepper, broccoli or mushrooms, cheddar cheese and mix well
-Repack the now mashed potatoes into the potato shells (it'll be more than what you took out, don't worry you can just pile it up high)
-Re-bake the potatoes in the oven for about 15 minutes-Serve immediately, you can add sour cream on the side if you like.You can always prepare the potatoes ahead of time and bake them right before you're ready to eat. You can also top them with more cheddar cheese on top towards the end of the baking.

Method:1. Purée the strawberries until smooth then sieve. Whisk the caster sugar and egg yolks together until pale and thick. Bring the cream to the boil, then whisk into the egg yolk mixture. Pour back into the pan and cook over a low heat for 4-5 minutes until the custard coats the back of a wooden spoon - don't boil it or the eggs will scramble. Strain into a bowl and cool. Add the strawberry purée and a little lemon juice to taste. Chill.2. To make the vanilla ice cream, bring the milk, cream and vanilla pod to the boil. Remove from the heat and set aside for 15 minutes to infuse. Whisk the egg yolks and sugar together in a large bowl until pale and thick. Whisk in the milk mixture and follow the method for the strawberry ice cream.3. Pour the ice cream mixtures into separate plastic freezer boxes and freeze for about 4 hours, whisking every hour until half frozen. Dollop alternate spoonfuls of strawberry and vanilla ice cream into a large freezer box, tap sharply on a work surface to level and swirl together using a knife. Cover and freeze until solid.

Ingredients:

Fresh orange juice or you can use canned as well
1 cup skim milk
1 cup water
1 tsp. vanilla
1/4 cup low sugar
4 tbs cream
14 crushed ice cubes

Method:Blend all the ingredients thoroughly till it becomes a fluffy mix.Pour out on a glass & serve with a slice of orange.

Ingredients:

* 10 ripe strawberries, washed with stems removed
* 1/2 cup of organic, natural yogurt
* 1 1/2 cups of organic milk
* 1/2 banana
* 1 tsp of flax seed powder (optional)
* 1 Tbsp of raw honey
* 2-3 cubes of ice

Preparation: 1. Put all ingredients into a blender.
2. Blend for about 20 seconds or until mixture is smooth.

Ingredients:

1 ripe mango
4 cubes of ice
1/2 cups of milk
2 tablespoons low sugar
3 tablespoons of vanilla yogurt
1 cup mango yogurt

Method:Peel mango & mash it with your hands to make a pulp.Put this mango pulp in a blender with milk,low sugar,vanilla yogurt & mango yogurt.
Blend it till it becomes a smooth shake.

INGREDIENTS:

* 2 small bananas, broken into chunks
* 1 cup frozen unsweetened strawberries
* 1 (8 ounce) container vanilla low-fat yogurt
* 3/4 cup milk
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DIRECTIONS: 1. In a blender, combine bananas, frozen strawberries, yogurt and milk. Blend until smooth. Pour into glasses and serve.

Ingredients:

8 big mango pulp
1 c litchi juice
1 c orange juice
mango ice cream

Method:Mix all the ingredients but for ice cream & chill it till the juices are all frozen.Once that is done blend the ice cream & the frozen mixture together & make a liquid with.Serve out on a glass.

Method: 1. Preheat the oven to fan 160C/ conventional180C/gas 4. Butter and line the base of two 20cm sandwich tins. Coarsely grate two thirds of the chocolate and chop the rest. Set aside. 2. Put the flour, baking powder and sugar into a large mixing bowl. Make a well in the centre and add the butter, eggs and milk (the butter must be very soft for this to work). Beat together with a hand held electric whisk for about 2 minutes until light and fluffy (or use a wooden spoon and beat well for 3 minutes). Lightly fold in the grated, chopped chocolate and mashed banana.3. Divide the mixture evenly between the tins. Gently level the surface with the back of a metal spoon or spatula. Bake side by side on the middle shelf for 25-30 minutes until springy to the touch and beginning to shrink away from the sides.4. Remove from the oven, leave to cool in the tins for 5 minutes. Turn out on a wire rack, remove the lining paper and leave to cool for about 1 hour before icing.5. For the icing and filling, break up the white chocolate into a heatproof bowl and melt gently over a pan of hot, not quite simmering water until just melted. Remove from the pan and set aside for 5-6 minutes.6. Cover a baking sheet with foil or waxed paper. Dip the cherries, one by one, into the chocolate to half coat them, then put them on the baking sheet to set.7. Stir the crème fraîche into the remaining melted chocolate until smooth and shiny. Then let cool and thicken (5 minutes or so). Now transfer half of this mixture to another bowl. Pit another 200g/8oz cherries, cut them in half then add to one of the bowls with 2tbsp kirsch (optional) and stir until mixed. Put one sponge cake on a serving plate and spread the surface with the cherry mixture, then sandwich with the second sponge. Spread the rest of the chocolate mixture over the top and decorate with the dipped whole cherries. This cake is best eaten on the day it's been made.

Ingredients:

1 cup milk
6 scoops strawberry ice cream
1/2 teaspoon vanilla extract
1 tablespoon strawberry ice cream topping
1 tablespoon whipped cream (optional)
Sliced fresh strawberries (optional)

Directions:Combine first 5 ingredients in blender and blend until smooth. Garnish with whipped topping and sliced strawberries.Whilst we're in the mood for traditonal milkshakes we musn't forget good old chocolate, to complete the set.

INGREDIENTS:
* 1 (28 ounce) can baked beans
* 1/2 pound bacon, cut into small pieces
* 8 ounces brown sugar
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DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C).
2. Pour beans into a 2 quart casserole dish.
3. Place bacon in a 9 inch skillet, completely covering bottom of pan. Spread brown sugar over bacon and cook on medium heat. When bacon grease starts to bubble up through the sugar, transfer to the casserole dish and mix with beans.
4. Bake in preheated oven for 45 minutes

Ingredients:

¼ cup blanched almonds
2 cups milk
2/3 cup cream
3 egg yolks
½ cup sugar

Method:Reduce the almonds to a powder and then add to the milk and heavy cream, mix thoroughly together.
In a saucepan, heat the almond mixture and bring it to a boil.Remove from heat and reserve.In a bowl, mix the egg yolks and sugar until light and fluffy.Add the almond mixture and mix well with wooden spoon.
Return the mixture to the saucepan.Stir over medium-low heat until the custard thickens and coats the back of a spoon.Strain custard into a clean bowl and refrigerate until cold.Transfer to covered container and freeze until firm

Ingredients:

1 pint vanilla ice cream -- softened
1/4 cup milk
1/4 teaspoon vanilla essence (as far as possible use pure exxtract)

Method:Blend in a mixer all the ingredients until frothy.
Variation : Could be mixed with 1/4 cup chocolate syrup.For fruits take 1 and a quarter cup of fresh or frozen fruit and puree with 2 tablespoons of sugar, then strain & blend again with the basic recipe

Ingredients:

1/2 kg peas (shelled)
2 onion (chopped)
2tsp ginger garlic paste
1tsp green chilli paste
1tsp garam masala
1tsp lime juice
1tbsp cornflour
1tbsp oil
salt

Method:Boil peas till they are two-third done.
Grind it coarsely, add onion, ginger garlic paste.
Heat 1/2 tbsp of oil, saute peas with onion, ginger & garlic paste for a minute.Cool & then add cornflour, salt & garam masala.Make kababs with this batter & fry in a pan using oil until they are brown on both sides.