2 tablespoons wholegrain honey mustard sweet chilli sauce to taste

1 packet puff pastry

Shredded cheese

Brown chicken, bacon and onion until cooked. Stir through honey mustard (or just wholegrain mustard can be used) and chilli sauce to taste. When chicken mixture is cooked spoon onto sheet of puff pastry sprinkle with shredded cheese. Roll up mixture in pastry. Place in oven at 150oC and cook until nicely browned. This mixture makes around 6 good sized servings.

Lamington slice

Contributed by Jenny Laing

125g butter

¾ cup castor sugar

1 teaspoon vanilla

2 eggs

1 ¼ cups plain flour

1 ¼ teaspoons baking powder

2 cups milk

Heat oven to 160c

Beat softened butter and sugar together, add vanilla, add eggs, sifted flour, baking powder and milk.

Place mixture in greased lamington tray 28cm x 16cm and into oven for 20 minutes.

While this is cooking make icing

Icing

¾ cup icing sugar

1 1/2 tablespoons cocoa powder

1/2 cup boiling water

20g butter

Place all ingredients into a saucepan and bring to the boil until sugar and cocoa has dissolved.

Take slice out of oven and cut into squares while hot.

Pour icing over the top while cake is hot.

Sprinkle 1 cup of coconut over top of icing.

Italian Sausage Pasta

Contributed by Liz Hogan

Serves: 4-6

Prep Time: 15 min or less

Ingredients

1 Tablespoon of olive oil

6 Italian sausages, sliced

1 brown onion, chopped

2 cloves of crushed garlic

1/4 cup tomato Sauce

1/4 cup sweet chilli sauce

1 can tomatoes with herbs

Pasta of choice, cooked according to packet directions

Salt and Pepper to taste

Parmesan Cheese

Method

Put olive oil in saucepan then fry onion and garlic until soft.

Add sliced sausages and cook until sealed.

Add can of tomatoes and sauces, salt and pepper to taste and let cook through. Cook pasta in salted boiling water. Drain pasta then add to sausage mixture and stir to combine.

Serve in bowls and top with parmesan cheese.

Spaghetti Bolognaise

Contributed by Mandy Smith

Ingredients

500gm mince

1 can condensed tomato soup

1 small can of tomato paste

1 carrot, grated

1 zucchini, grated

Mushrooms

1 bunch of shallots, sliced

garlic

Method

Fry garlic and sliced shallots in a little oil

Add mince and brown

Add grated carrot and zucchini and sliced mushrooms

Add can of soup and tomato paste and stir well

Allow to simmer gently for 15mins or so

Season with salt and pepper

Serve on spaghetti with grated parmesan cheese

Perfect Carrot Cake

Contributed by Mel Hughes

Ingredients

1 cup plain flour

1 cup wholemeal self-raising flour

1 heaped teaspoon of bi-carb soda

1 cup brown sugar (firmly packed)

½ cup sour cream

2 teaspoons nutmeg

2 teaspoons cinnamon

½ cup chopped walnuts (optional)

4 eggs

300g grated carrot

1 Cup Vegetable or Canola Oil

Method

Pre-heat oven to 170c

Mix everything together with wooden spoon and pour into greased or lined baking tin. Bake for approximately 1 hour. Allow cake to cool before icing.

Icing:

Beat 40g of butter with 80g of cream cheese and ½ cup icing sugar until creamy. Spread over cake and sprinkle with crushed walnuts and nutmeg or cinnamon.

Beef stew with parsley dumplings

Contributed by Sarah Kilby

A great winter warmer to be enjoyed with a big glass of red!)

Ingredients

1 kg beef steak, cut into 5cm pieces

2 tablespoons plain flour

2 tablespoons olive oil

20g butter

2 medium brown onions (300g), chopped coarsely

2 cloves garlic, crushed

2 medium carrots (240g), chopped coarsely

1 cup (250ml) dry red wine

2 tablespoons tomato paste

2 cups (500ml) beef stock

4 sprigs fresh thyme

Parsley dumplings

1 cup (1508) self-raising flour

50g butter, melted and cooled

1 egg, beaten lightly

¼ cup (20g) coarsely grated parmesan cheese

1/4cup finely chopped fresh flat-leaf parsley

1/3 cup (50g) drained sun-dried tomatoes, finely chopped

1/4cup (60ml) milk

Method for dumplings

Place the dry ingredients in a bowl and pour over the milk, butter and egg that have been whisked together. Stir with a spoon until the dumplings come together to form a soft sticky dough. Roll into rounds and place on a plate until time to top the stew.

Method for stew

Preheat oven to 180oC.

Coat beef in flour; shake off excess.

Heat oil in large fry pan; cook beef, in batches, until browned.

Melt butter in same dish; cook onion, garlic and carrot, stirring, until vegetables soften.

Add wine; cook, stirring, until liquid reduces to ¼ cup.

Return beef with paste, stock and thyme, bring to the boil.

Cover, transfer to oven; cook 1 hour 15 minutes.

Meanwhile, make parsley dumpling mixture

Remove dish from oven. Drop level tablespoons of dumpling mixture, about 2cm apart, onto top of stew. Cook, uncovered, about 20 minutes or until dumplings are browned lightly and cooked through.

Chocolate Tart

Contributed by Tim McCarthy

This is a lovely family chocolate cake

Beat 7 egg yolks with 1 cup of sugar until pale and fluffy.

Fold in 2 tablespoons of chopped walnuts, 6 oz of almonds meal and

125gms chocolate, melted in 2 tablespoons of strong black coffee.

Add 5 slices of white bread presoaked in a little milk.

Fold in 7 thoroughly beaten egg whites.

Pour into a 10inch 25cm flan tin.

Bake in a 160°C oven for approximately 30 minutes.

Remove from the oven, run a knife around the edge of the pan and remove the collar and cool.

Divide in 2 layers horizontally.

To make mocha filling and topping.

Place equal 1 cup quantities of cream and chocolate along with ½ cup espresso coffee in a microwave safe bowl. Microwave in short bursts until melted and combined. This will thicken on cooling.

Spread the bottom layer of the cake with redcurrant jelly and drizzle with small amount of mocha filling. Place top layer back on top and spread remaining mocha filling over the top and sides.

(Serves 8)