Lentil Cottage Pie

Ingredients

1 kg sweet potato
1/2 cup milk
1 Tbl oil
1 onion, finely chopped
2 carrots peeled and finely chopped
1 red capsicum, seeded and finely chopped
250 mL can rending sauce (or equivalent curry sauce)
1 cup frozen peas
grated cheese
Spinach

Method
Preheat oven to 200 degrees
Boil sweet potato, drain and then mash with milk and season
Heat oil in a large saucepan, cook onion, carrot and capsicum until soft
Add sauce, lentils, water and peas
Simmer 2 minutes or until mixture thickens slightly
Transfer to oven proof dish, cover with potato, sprinkle with cheese and bake for 10 min
Serve with spinach

Satay Kumara

Ingredients;
Oil
Onion, chopped
1/2 tsp cumin seeds
1 Tbl red curry paste
270 mL coconut milk
1 Tbl fish sauce
x 2 kafir lime leaves
1 cinnamon quill
Satay sauce (2 Tbl peanut butter, 1/3 cup hot water, 1 Tbl soy sauce)
Kumara cut into pieces
1 pit satay tofu
Broccoli

Heat oil and cook onion 2-3 minutes. Add curry paste and cumin seeds. Cook for 1 minute.
Add satay sauce, coconut milk, lime leaves, cinnamon quill and fish sauce.
Stir well and add kumara pieces. Cook covered until kumara is soft.
Add satay tofu and stir through till warm, then add steamed broccoli.
Serve with rice and pappadams.

Rice Salad

Ingredients

1 cup Brown rice
1 3/4 cup water
1/2 medium onion, thinly sliced
1/4 cup light soy sauce
3 spring onion, finely chopped
1 red capsicum, chopped into tiny pieces
1/2 cup sultanas
1/2 cup roasted peanuts, coarsely chopped - dry fry
1/2 cup each of roasted sunflower, pumpkin and sesame seeds

Dressing;
1/4 cup olive oil
2 Tbl lemon juice
1 tsp lemon rind, grated finely
1 garlic clove, crushed
1 tsp fresh ginger, grated
1 tsp honey
Combine all ingredients and process until smooth, or shake in screw-top jar.
Place rice and unsalted water in a saucepan and cover, simmer for 45 minutes until water is absorbed.
Add onion and soy sauce to hot rice, allow to cool overnight (or at least 2 hours).
Add remaining ingredients. Add dressing to rice and serve immediately.

Baked Berry Cheesecake

Ingredients

250 g packet Granita biscuits
100g butter
1 cup berries
250 g ricotta
egg
half can condensed milk
1 Tbl flour
3 Tbl sugar

Method

Melt butter in pan. Crush biscuits in a bag and then add to melted butter. Stir until absorbed and pour into flan tin.
Use the back of a spoon to spread and compact, then refrigerate for 20 min. Set oven to 160 deg C.
Spread berries over base. Mix ricotta and egg, beating thoroughly. Then combine flour and sugar and add to ricotta mixture. Fold in condensed milk.
Pour over berries. Bake for approx. 30 min. Chill overnight.

Kiri's French Toast

Ingredients:
3 thick slices white bread
2 eggs
1/3 cup milk
1/2 teaspoon ground cinnamon
40g unsalted butter
1 banana, sliced diagonally maple syrup, to serve

Method:

1. Whisk eggs, milk and cinnamon in a bowl. Line a baking tray with baking paper.
2. Dip 1 bread in egg mixture to coat, allowing excess to drain. Place on prepared tray. Repeat with remaining bread and egg mixture.
3. Melt half the butter in a frying pan over medium-high heat until foaming. Cook bread, in batches, for 2 to 3 minutes each side or until golden, adding extra butter if needed. Transfer to a plate. Cover to keep warm.
4. Layer bread and banana on plates. Drizzle with maple syrup. Serve.

Kiri's Apple Tart

Ingredients
175 g Plain Flour
85 g chilled butter, cut into small pieces
30 g sugar
1 egg yolk, beaten
1-2 Tbl cold water
450 g cooking apples, peeled and sliced
35 g sugar
2-3 eating apples
2 Tbl apricot jam
2 Tbl hot water
20 cm greased flan dish

1. Sift the flour into a large mixing bowl and add butter. Rub in butter to the consistency of breadcrumbs.
2. Add sugar and mix in egg yolk and enough water to make a ball of dough, refrigerate for 30 min.
3. Turn oven to 200 deg C. Heat cooking apples on low heat in a little water and sugar and stir occasionally.
4. Roll out dough on a lightly floured bench. Line flan dish, prick pastry base with a fork and trim edges. Bake for 10 min.
5. Remove from oven and spoon cooked apples into base. Arrange sliced eating apples on top in circles. Mix jam and hot water and brush over apples.
6. Bake tart for 30 min.

Cinnamon Scrolls

Dough:

1 cup milk
1 cup water
60g butter
1 1/2 teaspoons salt
750g plain flour
1 1/2 tablespoons dried active baking yeast
100g caster sugar
2 eggs

Filling:

90g butter, softened
1 1/2 teaspoons ground cinnamon
extra 150g caster sugar
125g raisins (optional)
100g chopped walnuts (optional)

Vanilla icing:

250g icing sugar
60g butter, melted
1/2 teaspoon vanilla essence
3 tablespoons milk

 

To make dough:

In saucepan, heat milk, water and butter until very warm (butter doesn't need to be completely melted). Place milk mixture, salt, flour, yeast, sugar and eggs into bread machine in the order suggested by the manufacturer. Select the Dough cycle and press Start.

Once cycle is complete, remove dough from machine and divide into 2 equal pieces.

Preheat oven to 190 degrees C. Grease two 23x33cm baking trays.

On a floured surface, roll each piece of dough into a large rectangle. Smear each piece with the softened butter. Combine the cinnamon and extra sugar and sprinkle evenly over the dough. If desired, sprinkle on the raisins and/or walnuts.

Roll the dough into two logs, starting with the long side. Cut each log into 12 rolls and place, cut side down, on baking trays. Cover with a clean tea towel and let rise in a warm place until almost doubled in size (about 30 minutes).

Bake for 20 to 25 minutes or until golden. When cool, spread each roll with icing.

To make vanilla icing: Combine icing sugar, melted butter, vanilla and milk in a small bowl to make a thick icing.