Aunty Helen’s Caramel Slice

My Dad’s Aunty Helen is famous for her slices, and this is one of her best!

Note: My recipes are all made using Australian tablespoons (20ml). If you’re using a US tablespoon (15ml), you’ll have to add an additional teaspoon (5ml) to each tablespoon.

Serves: 16
Time: 60 mins

Ingredients:

Base layer:

• 120g butter
• 250ml self raising flour
• 1/2 cup brown sugar
• 1 cup desiccated coconut

Caramel layer:

• 20g butter
• 395g can condensed milk
• 2 tbs golden syrup

Chocolate layer:

• 2 tbs butter
• 1.5 cups icing sugar
• 2 tbs cocoa powder

Method:

1. Preheat oven to 180c. Grease and line a slice pan.
2. Place all base ingredients in a large bowl and stir to combine.
3. Spread mixture into pan, pressing down firmly.
4. Cook for approx. 15 mins, until golden on top. Set aside to cool completely (the fridge helps!).
5. Combine caramel ingredients in a bowl. Pour over base and bake for 15-25 mins, until set. Set aside to cool completely.
6. Combine chocolate ingredients in a bowl. Spread over slice. Pop in fridge until set.

Bean and Coriander Quesadillas

We have these at LEAST once a fortnight. They’re awesome. I’m literally yet to come across anyone who doesn’t like them. Yum yum pigs bum.

Unfortunately I’ve had the recipe in my phone for so long I really have no idea where it came from.

Ingredients

• 2 x 400g cans 4 bean mix, drained and rinsed
• 8 tortillas
• 2 tbs taco seasoning
• 2 large tomatoes, chopped finely
• 2 red chillies, finely chopped (optional)
• 1/2 cup coriander leaves, finely chopped
• 1 cup grated cheese
• 1 avocado, mashed
• 4 tbs sour cream

Method

1. Preheat a sandwich press.
2. Mash beans in a medium sized bowl. Stir in taco seasoning, tomatoes, chillies (if using) and coriander.
3. Spread a quarter of the mixture onto a tortilla. Sprinkle over 1/4 of the cheese, and top with another tortilla.
4. Toast in sandwich press until browned. Repeat with remaining tortillas and mix.
5. Serve topped with sour cream and avocado.

Creamy Vegetable and Bacon Bake

Looks like crap. Tastes amazeballs.

Ingredients

• 1 cauliflower, in florets
• 500g broccoli, in florets
• 1-2 carrots, in 1cm coins
• 200g bacon, chopped finely
• 2 tbs butter
• 1.5 tbs plain flour
• 2 tsp mustard
• 150ml cream
• 300ml vegetable stock
• 100g tasty cheese, grated
• 1/4 cup breadcrumbs
• 2 tbs buckwheat groats

Method

1. Preheat oven to 180c fan forced.
2. Steam cauliflower, broccoli and carrots for 5 minutes, they should be vibrant but still very firm. Place thoroughly drained vegetables into a baking dish.
3. Meanwhile, heat a large deep frying pan on medium-high.
4. Add bacon and cook for 5 mins.
5. Reduce heat to low and add butter, stirring until melted.
6. Add flour and mustard and stir for 30 seconds.
7. Add cream and stir until thoroughly combined.
8. Slowly add stock, stirring, until all added. Cook for 5 mins, or until thickened.
9. Pour sauce over vegetables and mix through.
10. Sprinkle with cheese, breadcrumbs and groats.
11. Bake for 20 mins.

Ham and cheese scrolls

These are simple, yummy, and happily eaten by husbands and kids. Mine ate two each and asked for more!

I would try to eat them within 48 hours or pop them in the freezer though. They get a bit stale.

Ingredients

• 90g butter, softened
• 2 cups self raising flour
• 1/2 tsp salt
• 2/3 cup milk
• 12 slices tasty cheese
• 400g chopped ham

Method

1. Preheat your oven to 210c and line an oven tray with baking paper.

2. Place the butter, flour and salt in a bowl and rub with fingers until the consistency of breadcrumbs. (Alternatively pop into the thermomix 10 sec/sp9)

3. Add the milk and mix until combined (in thermomix 7 sec/sp4)

4. Knead the dough for approx. 2 mins.

5. Turn dough out into a floured bench and roll into a 30 x 40 cm rectangle.

6. Lay cheese slices evenly over dough, and sprinkle over ham pieces, leaving a 2cm gap on one side.

7. Brush the open edge with a little milk. Starting along the side without the milk, roll up tightly.

8. Slice into 12 even rounds. Place on baking tray.

9. Bake for 25 mins, or until golden on top and cooked through.

Apple and Zucchini Muffins

These are perfect for school lunches, healthy and delicious

Serves: 12
Time: 30 mins

Ingredients:

• 1/2 cup light olive oil
• 2 eggs
• 2 tsp vanilla extract
• 150g apple, peeled and finely diced
• 150g zucchini, peeled and finely diced
• 2 cups self-raising flour
• 1/2 cup sugar
• 2 tsp cinnamon

Method:

1. Preheat oven to 180c. Grease or line a small muffin/cup cake pan.
2. Thoroughly combine olive oil, eggs, vanilla, apple and zucchini.
3. Fold through remaining ingredients.
4. Spoon evenly into prepared pan and bake for 20-25 mins, until golden and cooked through.
5. Remove from oven and allow to cool for 5 mins, before removing muffins from pan and allowing to cool completely.

Pumpkin and Sage Brown Rice Risotto

One of the very few meals my carnivore husband devours without complaining of the lack of meat! All three of my kiddos scoff it too. It’s that good.

Heads up – it is a thermomix recipe.

Serves: 4
Time: 50 mins

Ingredient

• 500g pumpkin, diced into 1-2cm cubes
• 40g parmesan cheese, diced
• 1 onion, halved
• 2 cloves garlic
• 8 sage leaves
• 15g olive oil
• 420g brown rice
• 130g white wine
• 1000g water
• 1 tsp chicken stock powder
• 20g butter

Method:

1. Preheat oven to 180c. Line a baking tray.
2. Place pumpkin on tray and bake in the oven until browning and cooked through.
3. Place parmesan in mixing bowl grate 3 sec / turbo / MC on. Remove and set aside.
4. Add onion, garlic and sage to mixing bowl and chop 3 sec / speed 9.
5. Scrape down sides, add oil and saute 3 min / varoma / speed 1.
6. Insert butterfly. Add rice and wine. Saute 2 min / 100c / speed 1.
7. Add stock and water. Cook 35 mins / 100c / speed 1. Add more water if required.
8. Pour risotto into serving dish. Stir through parmesan, butter and pumpkin.

Healthy-ish Muesli Bars

These are perfect for school lunches, quite filling, and loved by every kid ever!

Serves: 12
Time: 30 mins

Ingredients:

• 250g oats (rolled or quick cut)
• 50g self raising flour
• 1/4 cup milk
• 2 eggs
• 100g brown sugar
• 150g various dried fruit, chopped (I use a mix of sultanas, apricots, cranberries and blueberries)
• 150g dark or white chocolate chips, optional

Method:

1. Preheat oven to 180c. Grease and line a slice pan.
2. Place all ingredients in a large bowl and stir to combine.
3. Spread mixture into pan, pressing down firmly.
4. Cook for approx. 25 mins, until golden on top.

Satay chicken pizzas with rocket and raita

To be honest I did NOT invent this recipe. I wrote it down on a piece of paper about 15 years ago and other than that I have no idea where it came from.

To also be honest this recipe is amazingly simple and delicious.

Serves: 4

Time: 35 mins

Ingredients:

• 1/2 cup crunchy peanut butter
• 1/2 cup sweet chilli sauce
• 4 x 15cm pizza bases, or tortillas
• 3 cups shredded bbq chicken (or 2 x chicken breasts, cooked and shredded)
• 200g grated mozzarella
• 50g baby rocket leaves
• Raita:
  • 1 lebanese cucumber, chopped finely
  • 1 small brown onion, chopped finely
  • 1/2 cup greek yoghurt
  • 2tbs finely chopped fresh mint
  • 1 long green chilli, chopped finely

Method:

1. Preheat oven to 180c fan forced. Line 2 baking trays.
2. Combine peanut butter and chilli sauce in a small bowl. Spread evenly over pizza bases.
3. Sprinkle chicken and cheese evenly over pizzas. Place on baking trays and bake for 15 mins, or until tops brown and bases crisp.
4. Meanwhile, combine raita ingredients in a small bowl.
5. Serve pizza topped with raita and rocket.

Tofu, broccoli and snow pea salad

This is actually bloody delicious!

Serves: 4
Time: 15 mins

Ingredients:

• 1 tbs coconut oil
• 600g firm tofu, cubed (2x2cm)
• 2 tbs peanut butter
• 1 tbs rice wine vinegar
• 1 tbs honey
• 2 tsp sesame oil
• 400g broccoli, in florets
• 150g snow peas, halved
• 4 cups mixed salad leaves

Method:

1. Heat coconut oil in frying pan over medium heat.
2. Add tofu and cook for 4-5 each side, until golden.
3. Add broccoli and toss until bright green. Add snow peas and toss for a further 30 seconds. Remove from heat and allow to cool.
4. In a small bowl whisk together peanut butter, vinegar, honey and oil.
5. Place salad leaves and tofu/veg into a large bowl. Pour over dressing, toss, and serve.

Spicy chicken and corn quesadillas

About a decade and a half ago Mum came home saying she was going to make something different for dinner (something very rare for her!). She had been to the pub and they’d made these “kay-sa-dillers”. Mum had liked them so she asked what was in them. Somewhat surprisingly they gave her the recipe. And now I’m giving it to you…

Serves: 3-4
Time: 15 mins

Ingredients:

• 150g sour cream
• 200g chicken breast, cooked and coarsely chopped
• 200g tasty cheese, grated
• 1/2 red onion, finely chopped
• 1 jalapeno, finely chopped
• 125g can sweet corn kernels, drained
• 6-8 tortillas

Method:

1. Combine chicken, onion, jalapeno and corn in a small bowl.
2. Spread one tortilla with sour cream. Spoon over 1/4 of the chicken mixture. Sprinkle with cheese and top with another tortilla.
3. Toast in a sandwich press until browned and cheese has melted.
4. Repeat with remaining tortillas and ingredients.
5. Cut quesadillas into quarters to serve.