Curry Pumpkin Tarts with Rocket Dip

Makes 12
Preparation + cooking time:  45 minutes
Ingredients

• 200gm pumpkin, peeled and chopped
• 3 sheets frozen shortcrust pastry, thawed
• 150gm Danish or Persian feta
• 3 eggs
• 300ml cream
• 1 tsp mild curry powder
• ½ cup Chunky Rocket Dip (pre made from shop)

Method

1. Preheat oven to 200 degrees (180 fan forced).  Place pumpkin on a baking tray and spray with cooking oil.  Season with salt and pepper and bake until tender.
2. Meanwhile, using a 10cm round pastry cutter, cut 12 rounds from pastry.  Grease a 12 hole (1/3 cup) muffin tray and line with pastry rounds.  Blind bake for 10 to 12 minutes.
3. Combine pumpkin, feta, eggs, cream and curry powder in a food processor.  Blend until smooth then season with salt and pepper.
4. Pour pumpkin mixture into prepared pastry cases.  Bake for 20 to 25 minutes until golden and set.  Stand in tray for 2 minutes then carefully transfer tarts to a wire rack to cool slightly.
5. Arrange tarts on a serving platter and top with a teaspoon of rocket dip.

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Mini Meat Pies with Mashed Potato
and MINTY Mushy Peas

​This is a great little crowd pleaser and a twist on an Aussie favourite.  Here is a link to the recipe www.taste.com.au/recipes/8361/meat+pies+with+potato+mushy+peas

I baked these in a greased mini muffin pan using puff pastry cut into squares instead of filo pastry.

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Mini Meat Pies

​This is a delicious recipe.  Perfect for kids parties, footy finals and Australia Day celebrations.
​Thanks to Taste.com.  Here is a link to the recipe www.taste.com.au/recipes/9461/mini+meat+pies

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Arnotts  Iced  Vovo  Tart

A gorgeous dish ... perfect for Australia Day.
Thanks to Taste.com for the recipe
​http://www.taste.com.au/recipes/31865/arnotts+iced+vovo+tart

Pineapple  Condensed  Milk  Tart

Ingredients
Base

• 1 large ready-made tart case OR
• 100gm plain biscuits
• 85gm butter, melted

​Filling

• 1 x 400gm can condensed milk
• 300ml cream
• 1 can crushed pineapple, drained
• ½ cup lemon juice

​Method

1. If using a biscuit base, grease and line a 20cm springform pan.  Process biscuits until fine then add melted butter. Pulse until combined. Press biscuit mixture over base of prepared pan.  Place in fridge to chill.
2. Meanwhile, combine condensed milk and lemon juice in a bowl.  Mix the drained crushed pineapple into the condensed milk mixture.
3. Whip cream until stiff then fold slowly into pineapple mixture.
4. Pour mixture into prepared case and refrigerate until set.

AUSSIE  Pavlova

A classic, crowd pleasing recipe taken from the legendary Margaret Fulton Cookbook.  This was my first cookbook and was given to me by my grandmother in the 1980's.  I still use the book often for classic, comfort food.  Cheers to Margaret and my lovely Hootenanny.

In the first picture, I used a springform pan to create nice neat even edges.  In the second picture I drew a circle using a large dinner plate and created a free-form pavlova for a more rustic appearance.
Ingredients

• 6 egg whites
• 2 cups caster sugar
• 1½ tsp vinegar
• 1½ tsp vanilla essence
• 300ml thickened cream, whipped
• Selection of chopped fresh fruit to decorate

Method

1. Preheat oven to a low temperature of 150°C.
2. Beat egg whites until stiff peaks form. Add caster sugar gradually (1 tablespoon at a time) beating at a high speed. When the sugar is thoroughly mixed through and a glossy meringue has formed, fold in the vinegar and vanilla.
3. Cover a flat baking tray with aluminium foil then grease. Heap the meringue mixture onto the foil (approx size of a large round dinner plate). Use a spatula to mould the sides up to achieve the required shape. Alternatively, pile the meringue into a greased, 20cm springform tin and lightly smooth the top for a flat surface.
4. Cook at low temperature for approx 45 minutes. Turn oven off and leave the pavlova to sit in the oven for 1 hour. to dry out.  Remove from oven to cool completely.
5. When ready to serve, top the pavlova with whipped cream and a selection of fresh fruit. Enjoy!

cheesy  Vegemite  Scrolls

Ingredients

• 2 sheets ready-made puff pastry, defrosted
• Vegemite, to spread over pastry (according to taste)
• 1 cup grated tasty cheese (approx)
• 1 beaten egg mixed with 1 tbsp water

Method

1. Preheat oven to 200 degrees.  Line oven trays with baking paper.
2. Spread pastry sheets with vegemite then sprinkle with grated cheese.
3. Roll lengthwise.  Brush edge with egg wash to seal then slice into 1.5cm pieces.
4. Place scrolls on baking trays (flat edge down), allowing room for spreading.  Brush with egg wash.
5. Bake until golden brown.

Frozen Honey and Macadamia Cheesecake

Ingredients

• 250gm plain sweet biscuits
• 100gm butter, melted
• 500gm cream cheese, softened
• 2/3 cup honey
• 300ml thickened cream
• ½​ cup chopped unsalted macadamia nuts

Method

1. Grease and line a 6cm deep, 20cm springform pan, extending paper 2cm above edge of pan.
2. Process biscuits until fine then add melted butter. Process until combined. Press biscuit mixture over base of prepared pan. Freeze for 10 minutes.
3. Meanwhile, beat cream cheese and 1/2 cup of the honey until smooth. Add cream and beat for 2 minutes or until mixture is thick. Stir in macadamias.
4. Spread mixture into prepared pan. Drizzle remaining honey over top of cheesecake mixture. Using a flat-bladed knife, swirl honey through cheesecake mixture to create a marbled effect. Cover cheesecake and freeze overnight or until firm.
5. Remove cheesecake from freezer. Stand at room temperature for 5 to 10 minutes.
6. Serve drizzled with honey and chopped macadamias.

Mango  Cheesecake

Ingredients

• 150gm plain sweet biscuits
• 100gm butter, melted
• 500gm cream cheese, softened
• ½ cup caster sugar
• 300ml thickened cream, whipped
• 1 tbsp gelatine
• 1/4 cup hot water
• 4 mangoes, peeled and sliced (or 2 fresh and 1 large can of sliced mangoes) 

Mango Coulis

• 1 mango, peeled and chopped (or 1 small can sliced mango)
• 2 tsp lime juice
• 2 tbsp caster sugar

Method

1. Grease and line a 6cm deep, 20cm springform pan.
2. Process biscuits until fine then add melted butter. Process until combined. Press biscuit mixture over base of prepared pan.  Place in fridge to chill.
3. Meanwhile, beat cream cheese and caster sugar until smooth and creamy then fold in whipped cream.
4. Whisk gelatine and hot water in a small bowl until gelatine dissolves. Stir 1/4 cup of cream cheese mixture into gelatine mixture. Fold the gelatine mixture through cheesecake mixture until well combined.
5. Pour half of the cream cheese mixture over the biscuit base. Top with half of the mangoes then cover with remaining cheesecake mixture. Refrigerate until firm.
6. Remove the cheesecake from fridge 15 minutes before serving.
7. To make coulis, place mango, lime juice and sugar in a blender and pulse until smooth. Add a little water water to bring to pouring consistency. Arrange the remaining sliced mango on top of cheesecake and drizzle with the mango coulis.
8. Note - as mangoes can be expensive, I used 1 large can of sliced mangoes, drained, in the middle of the cheesecake and used 2 sliced fresh mangoes for the top. I used a small can of slice mangoes for the coulis. Enjoy!!

PAVLOVA  CHEESECAKE

This recipe is heavenly to eat and easy to create.
Preparation time:  30 minutes (plus several hours chilling time)
Serves 8
Ingredients
Lemon Cheesecake

• Canola oil (for greasing)
• 100gm plain biscuits
• 85gm butter, melted
• 500gm cream cheese, softened
• 2 x 400gm cans condensed milk
• 3/4 cup freshly squeezed lemon juice

Pavlova Topping

• 150ml thickened cream, whipped
• 1 cup roughly crushed mini meringues
• Selection of fresh fruit for top (eg mango, kiwi fruit, passionfruit)

​Method

1. Grease base and sides of a 20cm springform pan with canola spray.
2. Process biscuits until fine then add melted butter. Pulse until combined. Press biscuit mixture over base of prepared pan.  Place in fridge to chill.
3. Meanwhile, beat cream cheese in a large bowl until smooth and creamy.  Add condensed milk, one can at a time, beating between additions until combined.  Add lemon juice and beat until combined and thickened.
4. Spoon the filling over the biscuit base and smooth the surface.  Chill until set.
5. Prepare the pavlova topping by combining the whipped cream and crushed meringues.  Spoon the cream/meringue mixture over the cheesecake.  Top with your choice of fresh fruit.

 
Recipe Credit:  Better Homes & Gardens

BACON  and  CHEESE  COBB  LOAF

Not a dish for the health-conscious ... but very tasty!
Ingredients

• 1 Cobb loaf
• 300ml sour cream
• 500gm grated tasty cheese
• 3 shallots or spring onions, chopped
• 3 rashers bacon, rind removed and chopped

Method

1. Preheat oven to 180 degrees.  Line a tray with baking paper.
2. Carefully remove the top and hollow out the Cobb loaf.  Retain the bread and chop into bite size pieces.
3. Combine the sour cream, grated cheese, spring onions and bacon.  Fill the hollowed Cobb loaf with the bacon and cheese mixture.
4. Place on baking tray and cook for about 45 minutes until golden and cheese is melted.
5. Serve with reserved bread pieces and a knife to cut up the shell (and lots of serviettes).

ANZAC  SLICE

This is one of our family's favourites.
​Here is a link to the recipe www.taste.com.au/recipes/22346/anzac+slice 

Jam  Drops

Ingredients

• ½ cup caster sugar
• ½ tsp vanilla essence
• 230gm butter
• 1½ cups self raising flour
• ½ cup icing sugar
• ½ cup jam

Method

1. Preheat oven to 180 degrees. Line two trays with baking paper.
2. Cream the butter and caster sugar until light and fluffy.
3. Fold in flour and icing sugar until well combined.
4. Roll teaspoons of mixture into balls. Place on prepared trays, about 5cm apart.
5. Make an indentation in the centre of each ball. Spoon half a teaspoon of jam into centre of each biscuit.
6. Bake for about 15 minutes until golden.

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Oysters  Kilpatrick

Photo coming soon!
Ingredients

• 12 natural oysters in the shell
• 2 tbsp Worcestershire sauce
• 2 bacon rashers, finely diced
• 1 tbsp tomato sauce
• Lemon and lime wedges to serve

Method

1. Place oysters on a baking tray.
2. Combine Worcestershire and tomato sauces then drizzle over the oysters.  Top with diced bacon.
3. Place under a hot grill for 8 to 10 minutes until bacon is golden and crispy.
4. Serve hot with lemon and lime wedges.

Hint
Line the baking tray with coarse sea salt to keep the oysters steady.

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IDEAS  AND  INSPIRATION  ...