Recipes

Ingredients

• 1 pack White Mill chocolate cupcake mix
• 1 cup White Mill finely desiccated coconut
• 36 Choceur chocolate coated sultanas
• Dominion Naturals marshmallows – 6 pink and 6 white, cut in half
• 12 chocolate coated almonds, for noses (optional)

Method

1. Prepare cupcakes according to packet directions and ingredients – using 6 green and 6 yellow patty pan cases. Once baked, place cupcakes on a cooling rack.

Ingredients (for 4 servings)

• 1 1/3 cups self-raising flour
• 1/2 tsp baking powder
• 55g (1/4 cup) caster sugar
• 2 eggs
• 250g mashed banana
• 1 1/3 cups buttermilk
• 40g butter, melted
• Olive oil spray
• 1 banana, thinly sliced diagonally
• Maple syrup

Method

1. Sift the flour and baking powder into a large bowl. Stir in the sugar and make a well in the centre. Add the eggs, mashed banana, buttermilk and butter. Whisk until smooth.

Ingredients (for 4 servings)

For the pickled onion:

Ingredients (for 4 servings)

• 6 slices bacon
• 6 eggs
• salt, taste
• pepper, taste
• ¼ cup shredded cheddar cheese(25 g)
• chive, to taste
• muffin tin

Method

1. Preheat the oven to 200°C.
2. Place the slices of bacon in the muffin tin, wrapping in a circle.
3. Bake the bacon for 10 minutes.
4. Remove the bacon from the oven and pour out any excess grease, if desired. Crack 1 egg into each of the cups, then sprinkle with salt, pepper, and cheddar cheese.

Ingredients

• 2/3 cup white glue
• 1/2 teaspoon baking soda
• 1/4 cup water
• 2-3 cups shaving cream
• 1.5 tablespoons Contact Lens Solution **Important: your brand of contact lens solution must have boric acid and sodium borate in the ingredient list
• Liquid Food Colouring

Method

1. Add white glue to a bowl.
2. Add water and baking soda and then mix.
3. Add shaving cream and mix.
4. Add food colouring until you are satisfied with the color, mix.

Ingredients

• Oil spray
• 800 g lean lamb shoulder, cut into 3cm pieces
• 1 tbs olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, finely chopped
• 1 tbs fennel seeds
• 2 tsp dried thyme 
• 2 tbs tomato paste, no added salt 
• 3 tsp paprika, smoked or sweet, 
• 1½ c liquid chicken stock, salt reduced 
• 2 bulbs fennel, cut into wedges, fonds reserved

Method

Ingredients

• 1 cup plain flour
• 1  free range egg, whisked
• 1 cup  milk
• 1 tbsp vegetable oil
• ½ cup cream
• ½ cup mixed berry yogurt
• ½ cup frozen mixed berries

To serve

Ingredients

• 1 tbs Organic White Chia Seeds or Organic Chia Seeds
• 80g Organic Tapioca Flour
• 50 g Organic Buckwheat Flour

Buns Ingredients

• 1 1/3 cups (330ml) skim milk
• 40g butter, chopped
• 2 tsp (1 sachet/7g) dried yeast
• 4 cups (600g) plain flour
• 1/4 cup (55g) caster sugar
• 2 tsp mixed spice
• 1 1/2 cups (240g) mixed dried fruit
• 1 egg, lightly whisked
• 1 tbs caster sugar, extra
• 1 tsp gelatine powder

Flour Paste Ingredients

• 1/3 cup (50g) plain flour
• 1/4 cup (60ml) cold water

Method

Ingredients

• 4 hot cross buns 
• 75g unsalted butter 
• 15g brown sugar 
• 2 free range eggs
• 125ml light milk 
• ½ tsp ground cinnamon 
• 30g caster sugar 
• ½ orange rind, grated  
• 200g plums 
• 60ml maple syrup

Method

1. Preheat oven to 200°C (or 180°C fan forced).
2. Cut the plums into quarters, remove the stones and place them in a baking dish.
3. Scatter over the soft brown sugar and dot with 15g of the butter.