I just love this recipe - its great for those hot nights where you just don't feel like eating or to have with a steak.......

Macaroni Chicken Potato Salad

about 2 cups of Chicken Breast cut up
Couple of Bacon Rashers sliced
3 - 4 med sized Potatoes
1 Red Onion sliced
Avocado Peeled and Sliced
Fresh Parsley
Chunky Cheese cut up
Snow Peas trimmed
Carrots sliced
Salad Dressing - or Potato Salad Mayo
Crotons
Anything else you want to add.........

Heat oil in a large pan and cook chicken fillets in batches until browned on both sides and tender
Add bacon to same heated pan cook stirring until brown and crisp (remove rind beforehand)
Add pasta to boiling water - follow instructions on packet
Boil Potatoes until tender, drain well and then cut potatoes into 2cm thick rounds.
Combine all ingredients into a large bown and drizzle with a dressing - mix gently until combined.

So simple and so tasty!!!

 Oaty Ginger Crunch

150 g butter2 tablespoons golden syrup3/4 cup brown sugar3/4 cup coconut1 1/2 cups rolled oats3/4 cup flour1 1/2 teaspoons baking powder1 1/2 teaspoons ground ginger

4 tablespoons butter4 teaspoons golden syrup2 teaspoons ground ginger1 cup icing sugar

Method

Preheat oven to
180 C. Melt butter, golden syrup and brown sugar in a saucepan; remove from
heat. Mix the dry ingredients together in a bowl; stir into the pot and mix
thoroughly. Press mixture into a non-stick or lightly greased 20 x 30cm slice
pan; bake for 15-20 minutes. Mark into square while still warm. When cool, ice
with hot ginger icing:

Heat butter,
golden syrup and ginger together in a saucepan until melted, add enough
icing sugar to make a spreadable icing and pour over the cool base.

When completely
cold cut through icing and separate squares.

A real family favourite and a better texture than the normal ginger crunch :)

 Lets try that again:

Oaty Ginger Crunch

150g butter
2 tbsp golden syrup
3/4 cup brown sugar
3/4 cup coconut
1 1/2 cups rolled oats
3/4 cup of flour
1 1/2 tsp baking powder
1 1/2 tsp ground ginger

4 tbsp butter
4 tsp golden syrup
2 tsp ground ginger
1 cup of icing sugar

Preheat oven to 180C.  Melt butter, golden syrup and brown sugar in a saucepan; remove from heat.  Mix the dry ingredients together in a bowl, stir into the pot and mix thoroughly.  Press mixture into a non-stick or lightly greased 20 x 30cm slice pan, bake for 15-20 minutes.  Mark into squares while still warm.  When cool, ice with hot ginger icing.
Icing:
Heat butter, golden syrup and ginger together in a saucepan until melted, add enough icing sugar to make a spreadable icing and pour of the cool base.
When completely cold cut through icing and separate squares.
A real family favourite and a better texture than the normal ginger crunch :) Like Reply

Whole Spanish peaches
Heat oven to 180Place the required amount of peaches on a tray Sprinkle with Brown sugar
Bake for 20 to 30 minuets
Serve with A meringue 
Vanilla Bean ice cream 
With a drizzle of your favorite sauce on a plate sprinkled with icing sugar

I can't remember the name of it, but it's Annabel's own recipe from the book you're giving away... Chunky chocolate chip cookies, they are awesome - it has 500g dark chocolate in them, roughly chopped, the best!  Although I only put 250g in and find that's plenty.

Japanese Braised Pork Belly

i love making chocolate chip vinlla muffins with my kids - so easy to do and so yummy!

I LOVE to make chocolate brownies and if you lessen the amount of cocoa you put in and stir in some melted white chocolate (or milk chocolate if you prefer) you get a gorgeous looking cracked top and with white choc mixed in you get a nice brown coloured brownie or you could even do a marble effect if desired

Ohh i love sushi and so easy to make!!!
Just make up some short grain rice sprinle with some mirin then get your nori sheet and smother it 3/4 with the rice. Add your fav  chopped up ingredients such as cucumber, carrot, peppers, chicken of flavoured sorts... can even get funky using left over curries with mango chutney and cream cheese the possibilities are endless!!! yum yum serve with soy, pickled ginger and wasabi!!

I absolutely love Annabels Chocolate and Raspberry cupcakes from her latest cookbook. I have never been asked for a recipe so many times

My favourite dish is Bobotie. There are a number of different variations of this:

Ingredients

·       
2 slices white bread

·       
2 onions ,
chopped

·       
25.0g butter

·       
2 garlic cloves ,
crushed

·       
1.0kg packet lean minced beef

·       
2.0 tbsp madras curry paste

·       
1.0 tsp dried mixed herbs

·       
3 cloves

·       
2.0 tbsp peach or mango
chutney

·       
3.0 tbsp sultanas

·       
6 bay leaves

FOR
THE TOPPING

·       
300.0ml full-cream milk

·       
2 large eggs

Method

1.      Heat oven to 180C/fan 160C/gas 4. Pour cold water over the bread and set
aside to soak.

2.      Meanwhile, fry the onions in the butter, stirring regularly for 10 mins
until they are soft and starting to colour. Add the garlic and beef and stir
well, crushing the mince into fine grains until it changes colour. Stir in the
curry paste, herbs, spices, chutney, sultanas and 2 of the bay leaves with 1
tsp salt and plenty of ground black pepper.

3.      Cover and simmer for 10 mins. Squeeze the water from the bread, then
beat into the meat mixture until well blended. Tip into an oval ovenproof dish
(23 x 33cm and about 5-6cm deep). Press the mixture down well and smooth the
top. You can make this and chill 1 day ahead.

4.      For the topping, beat the milk and eggs with seasoning, then pour over
the meat. Top with the remaining bay leaves and bake for 35-40 mins until the
topping is set and starting to turn golden.

Accompany
with a mix of natural yoghurt, sultanas, coconut, bananas and chutney.

My fav would have to be an old, never fail marshmallow shortcake recipe:

shortcake
4 ounces butter4 ounces sugar8 ounces flour1 teaspoon baking powder1 egg1/2 teaspoon vanilla
marshmallow topping
1 tablespoon gelatin1 cup water (boiling)2 cups sugar1/2 teaspoon vanillafew drops red food coloring    Base:. 2. Cream together the butter & sugar until light & fluffy. 3. Add essence, egg, and dry ingredients. 4. Mix well and then press into a 9" x 13" sponge roll tin. (I like to use a silicone rectangular slice pan)   5. Bake at 350'F (180'C) for about 20 mins or until light golden brown. 6. Remove from oven and allow to cool. Don't remove from pan.    Topping:. 8. Disolve the gelatine in the boiling water in a large bowl. 9. Add the essence and the sugar and beat on med-high speed with electric mixer until stiff and fluffy. This can take a few minutes. (maybe even up to 10mins depending on the weather). 10. When thick and stiff (like stiffly beaten egg whites that hold their shape) spoon half over cooled base, add food colouring to the rest and sperad on top.  cut into bars/squares when set.  11. Optional: sprinkle with dessicated coconut after pouring topping onto base.

 Gujarati curry made with potatoes, okra, tomato and spices - it's called Aloo Bhindi and it's easy to make, quite quick and TOTALLY DELICIOUS!!!!

 Aloo Bhindi Recipe
Serves 2

Ingredients:
1 potato (aloo), cut into small cubes

10 okra (bhindi), cut into 1/2" discs

1 tbsp tamarind water (add a small piece of tamarind to 1 tbsp water. Extract juice, discard pulp)

~ alternatively, use freshly squeezed lemon juice or a generous pinch of amchoor / dry mango powder

1 tbsp oil

1/4 tsp mustard seeds

A generous pinch of hing / asafoetida / perungaayam

1/2 tsp jeera / cumin seeds

1-2 tsp dhania / malli / coriander powder

1/2 tsp red chilli powder (adjust to taste)

1/2 tsp garam masala or curry powder (whatever you have in hand)

A pinch of ginger powder (optional)

1/4 tsp turmeric powder

A few curry leaves if you have them

Salt to taste

How I Made It:

1. Heat oil and add mustard seeds. When they pop, add the rest of the ingredients below in the order given.

2. Once the masalas have been fried for about a minute, add the cut
vegetables and the tamarind water. Mix well until all the ingredients
are well incorporated.

3. Cook covered, stirring frequently, until the potatoes are tender and
the okra is cooked, non-slimy, and has learnt a thing or two from the
potatoes

This is my Grandma's recipe, I get asked for it every time I make it - it is a crowd pleaser, for best results i double the mixture as it makes a nice big batch that way:

Betty's Biscuit cake

125 GRMS BUTTER1 TABLESPOON COCOA1 PKT FINELY CRUSHED BISCUITS (SUPERWINE ETC)3/4 CUP SUGAR1 EGG IN A SMALL SAUCEPAN HEAT THE BUTTER, SUGAR AND COCOA UNTIL IT HAS MELTED***(BUT DO NOT BOIL)***. THEN ADD THE BEATEN EGG INTO THE SAUCEPAN MIXTURE AND BEAT WELL WITH ANELECTRIC BEATER. COOK A FURTHER MINUTE, STIRING ALL THE TIME.ADD THE CRUSHED BISCUITS AND MIX WELL.TURN INTO AN 8 X 12 INCH (??METRIC)CAKE TIN AND PRESS DOWN WELL.LEAVE TO SET IN THE FRIDGE AND THEN ICE WITH CHOCOLATE ICING OR LEAVE AS IT IS.
 

Sorry I thought I had spaced it out nicely :(

Absolutely LOVING making sticky cinnamon rolls at the moment, they are my 'go to' comfort food and food to share with friends. So easy, just make the dough in your bread making then roll, fill, cut leave them to rise (great to do overnight) then 20mins in the oven and DELICIOUSNESS!
2 tsp surebake yeast
1/2 cup milk
2 Tbps warm water
1 TBsp sugar
1 tsp salt
25g melted butter
2 cups high grade flour.
pop it all in your breadmaking and set on dough, once it is done, roll it out flat, brush with lots of melted butter, cinnamon, brown sugar and chopped walnuts. roll it up into a sausage, cut unto 8-12 pieces and space them out in a cake tin (put melted butter, brown cugar and walnuts in the base of the cake tin) leave it to rise a while, or overnight, then pop into a 180c oven for 20mins, turn out onto a plate and you have incredible sticky tearaway rolls!! heaven!

Congratulations Helena. You are the winner of this amazing cookbook. Contact us at lasoonz1@gmail.com

Pasta Carbonara
(for 2 pp)

2 eggs
3 strips of bacon
40 gr grated parmesan cheese
olive oil
250 gr pasta spaghetti
freshly ground black pepper

Boil water for pasta. When it comes to the boil add a palm size portion of sea salt. Add pasta to water, cook until quasi tender or al dente. Dice bacon, fry off in sauce pan with a little bit of olive oil. Whisk eggs well, add plenty of black pepper and the cheese. Drain pasta. Put cooked bacon pieces in egg mixture, add steaming pasta, mix all together and serve immediately! Enjoy this authentic recipe from Italy.

Serves 2.

Kumara Brioche
300g kumara, peeled, diced, cooked and mashed (approx 1 cup)
75g butter, melted
6 T milk
1 T sugar
1 T surebake yeast
2 ¼ c flour
1 tsp salt
2 eggs
Use dough cycle on breadmaker. Cut dough into 12, roll into balls and put into greased muffin tins. Rise. Bake @ 200°C for 10-15 minutes. Should sound hollow when cooked.

No1 on my list has to be Pavlova.

This was one of my fav's that nana used to make, and its great for using up all those weetbix pieces at the bottom of the box, its called Edna's Weetbix Chews (Edna being an old friend of hers).  Mix 1 Cup flour, 1 cup sugar, 1 cup coconut, 1 tsp baking powder together. Melt 4 oz butter and 1 Tbsp golden syrup then mix into dry ingred with 1 beaten egg. Lastly add 1 Cup crushed weetbix and 1 Cup sultanas.  Mix to combine, then press into buttered dish, bake at 160 C for 30 mins or so. Cut while hot.
So easy, and so hard to stuff up!

self saucing chocolate fudge pudding

Soup. Especially a good Seafood Chowder.

Frypan Frittata recipe from Annabel Langbein...This recipe is Quick to make .affordable and taste yummy a Winner with all the family.

http://www.annabel-langbein.co...

Nigella Lawsons Totally Chocolate Chocolate Chip Cookies

125g dark chocolate, minimum 70% cocoa solids
150g flour
30g cocoa, sieved
1 teaspoon bicarbonate of soda
1/2 teaspoon salt
125g soft butter
75g light brown sugar
50g white sugar
1 teaspoon vanilla extract
1 egg, cold from the fridge
350g (2 bags) semi-sweet chocolate morsels or dark chocolate chips

Method Serves: Makes 12 Preheat the oven to 170°C/gas mark 3. Melt the 125g dark chocolate either in the microwave or in a heatproof dish over a pan of simmering water. Put the flour, cocoa, bicarbonate of soda and salt into a bowl. Cream the butter and sugars in another bowl. (I use my freestanding mixer, itself an odd source of comfort to me.) Add the melted chocolate and mix together. Beat in the vanilla extract and cold egg, and then mix in the dry ingredients. Finally stir in the chocolate morsels or chips. Scoop out 12 equal-sized mounds - an ice cream scoop and a palette knife are the best tools for the job - and place on a lined baking sheet about 6cm apart. Do not flatten them. Cook for 18 minutes, testing with a cake tester to make sure it comes out semi-clean and not wet with cake batter. If you pierce a chocolate chip, try again. Leave to cool slightly on the baking sheet for 4-5 minutes, then transfer them to a cooling rack to harden as they cool. Peter 

Does the recipe have to be an Annabel Langbein one?

Nope, it can be any recipe that you like :-)

Annabel's Ultamate Chocolate Cake - fantastic, so easy to make even the kids give this one a go and if we make a smaller cake we use the remaining mixture into cupcakes. This recipe goes a long way

My favourite recipe is CARAMEL OATY.

Base

1.5 C Self Raising flour
1.5 C Slivered almonds
1.5 C Rolled oats
1.5 C Coconut
3/4 C Brown sugar
1/2 Pound Butter

Melt butter and mix through the rest of the ingredients. Layer half of the mixture into a lined oven dish and bake @ 160 degC untill light golden brown.

Caramel

2 Tins of Condensed milk
65 Grams of chopped butter
3 Tablespoons golden syrup

Microwave for 5 minutes, then beat

Pour over top of the base, then crumble the remaining base mixture on top. Put back into the oven for about 20 minutes or untill golen brown.

This makes a really big one, the size of an oven roasting dish, so recipe can be halved to make a smaller one.
This is gorgeous served hot or cold with cream or icecream or even plain yoghurt.

ENJOY :) XX

Cloud cake