LEMON TART

Preheat your oven to 160 deg C . Crush 200gm of plain sweet biscuits finely . Add 100gm of melted butter and mix well . Press this mixture into the sides and base of a lightly sprayed , 20 cm base pie dish . Chill the pie dish in the refrigerator while you prepare the filling . For the filling beat 2 egg yolks together . In a medium bowl beat together using electric beaters 125gm of cream cheese at room temperature until creamy ,then adding 1 x 395 gm can of condensed milk now adding the egg yolks, 1/2 cup of lemon juice and 1 tbs of finely grated lemon rind . Pour into the chilled base and bake in the preheated oven for 20 minutes until set . Cool before slicing and serving .

PASSIONFRUIT SLICE

Preheat your oven to 180 deg C . Grease a slice pan , (mine measured 26.5 cm X 19.5 cm )and line with baking paper , hanging over the two long sides . To prepare the base ....Combine 1 cup of self raising flour in a bowl with with 1 cup of desiccated coconut and 1/2 cup of castor sugar in a bowl . Stir in 125 gm of melted butter / marg and mix well . Now spread the the batter into the prepared pan, press and smooth with the back of a spoon . Bake in the preheated oven for 15 minutes until lightly browned . For the topping...mix a 395gm can of sweetened condensed milk with 1/2 cup of lemon juice and 1/3 rd cup of passionfruit pulp with a wooden spoon until smooth . Pour the mixture over the base and bake for 15 minutes or until just set . Cool in the pan . When completely cooled , lift out the slice and cut into squares . I got 18 squares , depends on the size of the pan you used .

OLD FASHIONED MACAROON CAKE

Well ladies I did say in "country' cooking class last week , preparing great cakes is not all about the 'must have ' gadgets .. Let's get started . Preheat your oven to 180 deg C . Grease and line a 20cm ( 8') round pan . First mix together in a small bowl 1 and 1/4 cups of plain flour with 1 and 1/4 tsp of baking powder and a pinch of salt . In a medium bowl cream together 125gm of room temp butter / marg with 1/2 cup of castor sugar and 1 tsp of vanilla extract . Use a wooden spoon to cream the mixture well . Separate 3 eggs . Lightly beat 3 egg yolks and add in alternate amounts with the flour mix to the butter mixture and 2 tbs of milk . Spoon the mixture into the prepared pan . Carefully spoon over 4 tbs of softened berry jam ( your choice ), make sure you do not take the jame to the edges, simple isn't it !! The next step is to prepare the macaroon topping . Now beat the 3 egg whites until stiff ( okay use the electric beaters ), gradually adding 1/2 cup of white castor sugar , beating well . In a small bowl mix together 1 tsp of cornflour , 3/4 cup of dessicated coconut and 3/4 cup of quick / rolled oats . Now fold the dry mixture into the egg white mix and carefully spread over the jam layer . Bake in the preheated oven for 40 minutes or until set and lightly colouring around the edges . Allow to stand in the pan for 5 minutes before carefully turning onto baking paper covered wire cooling rack , then reversing so the macaroon topping is uppermost . Cool completely before slicing ... IT'S AN OLDIE BUT A GOODIE .

CHOCOHOLIC

'A little too much chocolate is just about right ' '

PASTA MARINARA

Place 500gm of large spiral pasta in a pot of salted boiling water over a medium heat and cook till el dente . Drain pasta and lightly spray with cooking oil, and toss through . Set aside the cooked , drained and oiled pasta . Now to prepare the marinara sauce . In a large bowl combine 2 x 700ml of chunky pasta sauce , a handful of fresh basil (chopped),400gm + of red salmon ( drained and flaked ), 4 anchovies sliced ,1/2 cup of char grilled capsicums sliced , 2 tbs of balsamic vinegar ,3 tbs of minced garlic, 1 tbs of brown sugar finishing off with 1 tbs of Italian herbs and 1 tsp of chilli flakes . Stir to combine . Place the marinara sauce mix in a pot and heat through over a medium heat . Toss the pasta through the heated sauce . Serve topped with chopped parsley , buttered crusty bread and or a mixed leaf salad .

MEXICAN JACKET POTATOES

A blast from the past , but so happy to prepare these today . Preheat your oven to 180 deg C . Wash 8 "all rounder "potatoes and prick all over with a skewer / fork and place in your microwave. Cook the potatoes for 10 minutes on high . Remove potatoes and wrap in foil for 15 minutes . To prepare the filling , spray a large fry pan with oil and heat over a medium heat , adding 1 small onion peeled and chopped with 250 gm of minced meat . Cook until the onion is tender and the mince is coloured . Add 1 tsp of dried chilli , 420 can of baked beans ,2 tbs of tomato paste , 1 dsp of minced garlic and finally 1 tomato finely chopped . Continue to cook , stirring until heated through . Remove the poatatoes from the foil , cut them in half . Scoop out the majority of the flesh leaving a potato case .( don't throw out the potato flesh , reserve and use it in another dish ). Spoon the mexican mix into each potato half . Top with grated cheese and bake in the preheated oven till the chese melts . You can serve heated or reheat when needed ( they get crispier ). Enjoy . Loved the memories and the flavours .

HEARTY BEAN SOUP

Preheat your oven to 200deg C. Combine 1/3 cup of sour cream with 1 tsp of dried coriander in a small bowl and refrigerate to serve with the soup later . Place 5 cups of vegetable or chicken stok in a large pan with 2 diced carrots ,2 celery stalks sliced ,100gm of diced bacon pieces , 1 onion peeled and chopped , 1 tbs of minced garlic and 1 tsp of ground cumin . Cook over a medium heat until vegetables are soft. Now add 420 gm of red beans ( drained and rinsed ) , 1 x 400gm can of diced tomatoes , 1/2 cup of tomato paste . Stir well to combine . Bring to the boil again and add 100gm of dried spaghetti pasta and continue to cook until the pasta is is tender . Ladle the soup into serving bowls . Top with a dollop of the sour cream mixture .