a taste of bunch

2021 issue

24 everyday bunchee recipes

 We love bunch!

As we close out another year on bunch, we wanted to take the

time to reflect on the many wonderful and supportive acts we
see you do in the community. We’ve watched you share
recipes and tips every year, and in 2021 you’ve really fired up each
other’s cooking appetites with fun challenges and sharing
of your collective food wisdom. As you do every year, you
share heart-warming stories and humour, and you go out of your
way to make others feel included.

Bringing 24 of your recipes to life in this eBook is always

a fun way to celebrate what you do best on bunch – sharing everyday
food! We wanted to bring your attention to the many Kiwi bunchees
who have a recipe featured in this eBook – a small reflection
of all their wonderful contributions to our food community
since joining us last year!

Thank you for all your dedication to bunch and your amazing
repertoire of cooking knowledge. We hope you have a lovely
celebration over the festive season with your loved ones – from all
of us behind the scenes, have a safe and joyous break!

We are looking forward to cooking and laughing with you in 2022.

Lots of love,
@BunchTeam
 CONTENTS
Click on an image to visit the recipe

BREAKFAST LUNCH DINNER SWEETS

Chia seeds Spiced chickpeas Garlic prawn Warm peach

pudding & haloumi fettuccine dessert cake

New York Tomato & basil Cheesy salmon Yo yo

style bagels mini loaves baked potatoes biscuits

Banana, blueberry Gozleme Hoisin beef Apple

& coconut loaf mince pies

Buttermilk Panko coconut Creamy Blackberry

waffles crumbed prawns carbonara lemon cake

Egg & Vegetable & cream Stuffed chicken Gingerbread cake

bacon pies cheese slice breasts with lemon icing

Loaded Chorizo Ham & potato Dried fruit &

zucchini fritters cob dip flaky pie coconut slice
BREAKFAST
BREAKFAST

CHIA SEEDS PUDDING

This is a light and tasty breakfast or dessert on summer days.

Serves 4 Prep 10 mins 1 In a bowl, mix together the 5 Add a layer of chia seed
+ chilling time coconut milk, chia seeds and mixture, then another layer
1-2 tbs maple syrup or honey. of fruit, nuts, seeds and a
400ml coconut milk Cover the bowl and set aside drizzle of syrup or honey.
⅓ cup (55g) chia seeds for 15 minutes. 6 Serve it cold. Enjoy!
4-5 tbs maple syrup or honey 2 Give the mixture a quick
1 cup Greek-style yoghurt mix, then cover and place in This tastes best
fresh or frozen berries, the refrigerator for at least if you make the chia
mango or other fruit, 2 hours (preferably overnight) seed mixture and chill
to serve until serving. overnight. You can use
nuts and seeds, to serve 3 Divide yoghurt among any milk or yoghurt you
4 serving glasses or bowls. prefer, or you can skip
4 Top with a layer of fruit, the yoghurt entirely.
nuts, seeds and a drizzle of I prefer to use coconut
the remaining syrup or honey or soy milk and frozen
(as you prefer). berries or mango.

created by
thefrozenbanana
BREAKFAST

NEW YORK STYLE BAGELS

Once you try these bagels, you’ll want to make them all the time!
Makes 8 Prep 30 mins out onto a work surface and 5 Preheat oven to 220°C.
+ resting time Cook 30 mins knead for 10 minutes. Form Using floured fingers, pinch
into a ball and place in a through the middle of a
10g instant dried yeast large oiled bowl, then cover dough ball and twirl between
320ml warm water (32°C) with a damp towel and set 2 fingers to enlarge the hole,
25g white sugar aside to rest for 1 hour (the to about 2.5cm. When you
500g bread flour dough will double in size). boil the bagel, the hole will
6g sea salt flakes 3 Punch down dough and shrink. Repeat with remaining
2 tbs garlic granules turn out onto a lightly floured dough balls.
2½ tbs onion flakes work surface. Divide into 6 Bring a large saucepan or
1½ tbs white sesame seeds 8 equal pieces (115g each), deep frying pan of water to
1 tbs black sesame seeds then shape each piece into boil, then reduce heat to a
1 tbs poppy seeds a ball by rolling it between gentle simmer. Working in
2 tsp sea salt flakes your hand and an un-floured batches, drop bagels into the
1 egg work surface. Place on a water in a single layer, leaving
floured baking tray, cover with room for expansion. Boil for 1-2
1 Place yeast in a bowl with a damp tea towel and set minutes per side. Transfer
warm water to bloom. Add aside to rest for 10 minutes. to a large oiled baking tray.
sugar and stir until dissolved. 4 Meanwhile, combine 7 Mix egg and 1 tbs water.
Set aside for 10 minutes or remaining ingredients in a jar. Brush half the bagels with
until yeast is frothy. Stir once. You will not need all of it for egg wash, then sprinkle
2 Place flour, salt and yeast this recipe, so you can store with seasoning. Leave
mixture in a large bowl. Using the rest and use it as you wish remaining bagels plain.
your hands, mix until a (it tastes amazing on top of Bake for 20 minutes. Serve.
shaggy dough is formed. Turn cream cheese bagels).
created by
baobaker
BREAKFAST

BANANA, BLUEBERRY & COCONUT LOAF

Perfect for breakfast or morning tea, this will start your day on a sweet note.

Makes 12 slices Prep 10 mins 1 Preheat oven to 160°C. Line blueberries through, then
Cook 50 mins a 9cm x 19cm loaf pan with pour the mixture into the
baking paper. prepared pan.
1½ cups self-raising flour 2 Combine the flour, sugar 3 Bake for 50 minutes or
1 cup brown sugar and desiccated coconut in until cooked when tested
1 cup desiccated coconut a large bowl. Whisk the eggs, with a skewer.
2 eggs coconut milk, banana and 4 Cool in pan for 5-10 minutes,
270ml coconut milk vanilla together in a second then turn out onto a cooling
1 cup mashed banana bowl. Add the wet ingredients rack to cool completely.
1 tsp vanilla extract to the dry ingredients and stir
½ punnet blueberries until just combined. Fold the created by
lizzi87
BREAKFAST

BUTTERMILK WAFFLES
When you fancy an indulgent breakfast, it’s hard to beat waffles!

Serves 2 Prep 15 mins and stir in well, making sure 4 Preheat your waffle iron, then
Cook 10 mins there are no lumps. cook waffles according to your
2 Add the melted butter and waffle iron instructions. Make
¾ cup plain flour, sifted vanilla essence to the sure to spray your waffle iron
1 tsp bicarbonate of soda buttermilk in a jug and stir with a non-stick spray to
1 tsp baking powder until well combined. prevent waffles from sticking.
¼ cup brown sugar 3 Make a well in the centre 5 Top with whatever you love.
50g butter, melted of the dry ingredients and We like cream, peanut butter,
1 tsp vanilla essence slowly add the buttermilk maple syrup, jam, fresh fruit,
1 cup buttermilk mixture, whisking gently yoghurt… anything really. Eat
until well combined. If your and enjoy.
1 Mix the flour, bicarbonate of batter looks a little thick add
soda and baking powder in a 1-2 tbs extra buttermilk. If you use a bowl with a
bowl to combine. Add brown The batter should be a spout it makes it much easier
sugar to the dry ingredients yoghurt consistency. when cooking your waffles

created by
nzinaday
BREAKFAST

EGG & BACON PIES

These super-easy pies are ideal for feeding a crowd.

Makes 12 Prep 30 mins 1 Preheat oven to 220°C and Bake for 15 minutes or until
Cook 15 mins spray a 12-hole medium muffin egg is cooked and pastry is
tray well with oil spray. crisp and golden. Serve.
cooking oil spray 2 Using a 9cm cutter or glass
2 sheets frozen puff pastry, the same diameter as the Other toppings can
thawed muffin holes, cut circles out be added to suit your own
12 x small (60g) eggs of the pastry and place into tastes. The recipe can
3 rashers rindless bacon, the tray holes. be easily double or
finely chopped 3 Crack an egg into each halved, as required.
2 spring onions, finely pastry round. Season with
chopped pepper. Sprinkle bacon and created by
Chez17
spring onion over the eggs.
BREAKFAST

LOADED ZUCCHINI FRITTERS

With crispy bacon and cheese, these fritters are a real favourite.

Makes 10-12 Prep 10 mins 1 Coarsely grate the zucchini 2-3 minutes on each side
Cook 20 mins and squeeze out liquid. until golden and the cheese
2 Meanwhile, cook bacon in a starts to ooze out the sides.
2 medium zucchini (300g) frying pan over medium heat 5 Serve warm and enjoy
3 rashers rindless bacon, for 3-4 minutes until crispy. the oozing cheese and
diced 3 Combine the zucchini, crunchy bacon bits.
¾ cup grated cheddar cheese cheddar, parmesan, spring
1 tbs grated parmesan onion, bacon and egg in a You can freeze
cheese (optional) bowl. Add the flour, season these fritters in an
2 spring onions, finely sliced with salt and pepper and mix airtight container
1 egg, beaten to combine. for up to 2 months.
3/4 cup self-raising flour 4 Heat oil in a large frying pan
olive oil over medium-high heat. In created by
dolce14
batches, add 2 tbs batter per
fritter to the pan and cook for
LUNCH
LUNCH

SPICED CHICKPEAS & HALOUMI

This easy vegetarian stew is full of flavour and ready in 20 minutes.

Serves 4 Prep 5 mins 1 Heat the oil in a medium spinach, cover with a lid and
Cook 15 mins saucepan over medium-high cook for 2 minutes or until
heat. Add the garlic and spinach has wilted.
2 tbs olive oil cumin and cook for a few 3 Stir in yoghurt and serve
2 garlic cloves, crushed seconds until fragrant. Add on rice or toast.
2 tsp ground cumin chickpeas and haloumi and
400g canned chickpeas, cook for 2-3 minutes. You can replace haloumi
drained and rinsed 2 Stir in the tomato paste, with tofu and omit the
180g haloumi cheese, cut into then add the sugar and yoghurt to make
small cubes canned tomatoes. Season this a vegan dish.
1 tbs tomato paste with salt and pepper to
1 tsp brown sugar taste and simmer gently created by
400g canned tomatoes for 3-5 minutes. Add the miss_loran
200g baby spinach
2 tbs Greek yoghurt
steamed rice or toast,
to serve
LUNCH

TOMATO & BASIL MINI LOAVES

These loaves are perfect for work or school lunch boxes.

Serves 8 Prep 10 mins 50g grated cheddar cheese then add all the remaining
Cook 20 mins 2 tbs chopped basil ingredients and mix gently.
1 tsp crushed garlic (or to 3 Spoon the mixture
1¼ cups (185g) self-raising your taste) evenly among the
flour prepared tin holes. Bake
4 eggs (medium sized) 1 Preheat oven to 200°C for 18 minutes or until
1/2 medium zucchini and grease an 8-hole mini golden. Serve.
75g unsalted butter (or loaf tin.
alternative), melted 2 Place the flour in a mixing You can serve these
125g cherry tomatoes, bowl. Whisk in the eggs warm or cooled. They
quartered and grate in the zucchini, can also be frozen.

created by
kate88
LUNCH

GOZLEME
This Turkish classic is an all-time crowd-pleaser.

Serves 6 Prep 1 hour If you don’t have a stand 5 Top one half of the rectangle
Cook 30 mins mixer, put ingredients into a with one-sixth of the feta
bowl and mix until a dough mixture, leaving a 2-3cm
4 cups plain flour comes together, then place on border. Top with one-sixth of
1 tsp salt a lightly floured surface and the mince mixture. Dampen
12/3 cups water knead for 10 minutes or until border around the filling with
2 tbs olive oil, plus extra dough is smooth and elastic. water on fingertips. Fold other
to cook 2 Meanwhile, crumble feta half of dough over and press
250g feta and ricotta into a large bowl. edges together to enclose the
100g fresh ricotta Add spinach and stir together. filling. Repeat with remaining
280g bag baby spinach, 3 Brown mince in a frying dough and filling.
finely chopped pan with a little extra olive 6 Preheat frying pan (or
500g beef or lamb mince oil. Add cumin and paprika barbecue flat plate) to
1/2 tsp ground cumin with 1/2 cup water. Stir to medium with a small amount
1/2 tsp paprika (hot or mild) combine, then simmer until of olive oil. Cook gozleme for
1/2 cup water water evaporates. 2-3 minutes or until a nice
lemon wedges, to serve 4 Divide the dough into golden colour. Flip and cook
(optional) 6 equal portions. Roll out one the other side until golden.
portion on a lightly floured Place onto a cutting board
1 Put flour, salt, water and oil surface into a rectangle and slice into pieces (I use
into the bowl of a stand mixer about 45cm x 20cm (does a pizza cutter). Enjoy with
and mix on low for 10 minutes. not have to be perfect). lemon wedges if you wish.

created by
squishwaz
LUNCH

PANKO COCONUT-CRUMBED PRAWNS

These crunchy prawns are a dream! Serve with salad for a light lunch.

Serves 2 Prep 30 mins 4 Use one hand for the dry once all completed,
Cook 10 mins ingredients and use the other refrigerate for 1 hour to help
as a wet hand. Place the set the crumbs.
1/2 cup plain flour prawns, a few at a time, into 8 Set up your deep fryer and
1 tsp paprika the flour and toss to coat set to 180°C. Once it has
1 tsp lemon pepper (use the dry hand for this part heated well, cook prawns in
2 medium eggs of the process). batches so that you don’t
1 cup panko breadcrumbs 5 Using the dry hand, transfer overcrowd the fryer and drop
1/2 cup desiccated coconut prawns to the egg. Use the the oil temperature too much.
500g thawed or fresh raw wet hand to ensure the This ensures a better end
prawns, tail on or off, prawns are egged properly. product that is crunchy and
de-veined 6 Use your wet hand to not oily. Each batch will take
transfer prawns to the crumb between 4-5 minutes or until
1 Place the flour, paprika and mixture. Ensure that you let golden brown.
lemon pepper in a bowl. Mix them drip well to remove 9 Transfer prawns to a bowl
well to combine. excess egg before doing this. lined with paper towel and
2 Crack the eggs into a Use your dry hand now to sprinkle with salt.
separate bowl and whisk well. gently press the coconut 10 Serve prawns as desired,
3 Combine the panko mixture onto the prawns. either on their own or with
breadcrumbs and coconut in 7 Place prawns onto a tray some sides (such as sweet
a third bowl. lined with paper towel and chilli sauce or aioli).

created by
doonman
LUNCH

VEGETABLE & CREAM CHEESE SLICE

A great texture and lots of vegetables in this delicious slice.

Makes 12 Prep 50 mins 2 Meanwhile, preheat oven 7 In another large bowl, whisk
Cook 1 hour 10 mins to 200°C. Line a baking tray the eggs. Add vegetable oil,
with baking paper. stock powder, salt and
200g spring onion and chives 3 Place pumpkin in a large pepper medley. Whisk to
cream cheese bowl with 2 tbs oil, season combine. Add half the flour
500g pumpkin, peeled, cut and toss to coat. Place on and half the egg mixture to
into 2cm pieces the prepared tray, separating the cream cheese mixture
2 tbs vegetable oil the pieces. Bake for 20 and fold through. Add the
1 large capsicum, deseeded, minutes or until golden. remaining flour and egg
chopped into small pieces 4 Meanwhile, heat 1 tbs oil in a mixture and fold through until
150g cauliflower florets, finely frying pan over low heat. Cook it’s all mixed well together. I
chopped the capsicum and cauliflower, use a spatula to do this.
4 spring onions, white part, stirring, for 2 minutes. Stir in While the pumpkin is still hot,
chopped fine the spring onion. (This is just add it to the mixture and fold
5 eggs to par-cook the ingredients.) through, trying not to mash
1/4 cup vegetable oil 5 Place cream cheese in a up the pumpkin too much.
1 tsp chicken stock powder bowl. Flatten and mix a little 8 Pour into the prepared tin
1 tsp each salt and pepper with the back of a spoon. Fold and spread evenly with a
medley through capsicum, cauliflower spatula. Bake for 50 minutes
2 cups self-raising flour and onion. The heat will help or until a skewer inserted in
them mix in with the cheese. the centre comes out clean.
1 Remove cream cheese 6 Reduce the oven to 175°C. Cool in tin for 10 minutes.
from fridge and sit for Line a 18cm x 27cm slice tin 9 Cut into squares to serve.
30 minutes. with baking paper.
created by
lovecookrach
LUNCH

CHORIZO COB DIP

Got friends coming over? They will love this fabulous cob dip!

Serves 6-8 Prep 20 mins 1 Preheat oven to 185°C. sour cream and cream and
Cook 30 mins Slice top from the cob and set mix well until combined.
aside. Remove soft bread 4 To the cream cheese
1 cob loaf, top sliced off and from centre of cob, leaving mixture, stir in the chorizo and
inside removed and enough bread around crust capsicum mixture, 1 cup
chopped to make a shell. Tear the soft grated cheese and three-
1 (120g-150g) chorizo, diced bread into pieces. quarters of the spring onion.
1 red capsicum, diced 2 In a frying pan, sauté 5 Fill the cob shell with the
1 tbs smoked paprika chorizo over medium heat dip mixture. Top with
1 tsp onion powder until browned. Transfer a little remaining cheese and
1 tsp garlic powder to a bowl and reserve. Add reserved chorizo. Place on
250g cream cheese, capsicum to the pan with a baking tray with the cob
softened remaining chorizo and cook loaf lid and bread pieces.
1/2 cup sour cream until soft. Add paprika, onion Bake for 20 to 30 minutes or
1/4 cup thickened cream and garlic powders and cook, until heated and golden.
11/4 cups grated cheddar or stirring, for a further 30 seconds 6 To serve, top dip with
cheese of choice or until fragrant. Set aside remaining spring onion and
2-3 spring onions, thinly 3 In a large bowl, mix cream serve with toasted bread.
sliced cheese until smooth. Add
created by
rachelreltz
DINNER
DINNER

GARLIC PRAWN FETTUCCINE

Ready in 20 minutes, this picture-perfect pasta dish will impress.

Serves 4 Prep 10 mins 1 Cook the pasta in a large 3 Add cream, reduce heat
Cook 10 mins saucepan of salted boiling to medium, then add peas
water following packet and spring onion, and cook,
250g fettuccine directions. Drain, reserving stirring, for 3 minutes or until
1 tbs lemon-infused extra 1/2 cup pasta water, and the peas are tender.
virgin olive oil (or plain set aside. 4 Add the pasta, toss to
olive oil) 2 Meanwhile, heat the oil combine and season well
250g Australian peeled green in a large frying pan over with salt and pepper.
prawns, de-veined high heat. Add the prawns 5 If you think more liquid is
2 large cloves garlic, very and cook, stirring, for required, gradually add in
finely chopped 3 minutes or until they just the reserved pasta water,
200ml thickened cream start to change colour until desired consistency.
1/2 cup frozen peas, defrosted (they will keep cooking once 6 Serve immediately,
1/4 cup finely sliced spring the other ingredients are garnished with parsley
onions gradually added). Add the (if desired) and a
parsley, to serve (optional) garlic in the last minute, fresh squeeze of
lemon wedges, to serve and keep stirring. lemon juice.

created by
charlotte8
DINNER

CHEESY SALMON BAKED POTATOES

Simple ingredients come together for this feel-good dinner winner.

Serves 4 Prep 15 mins 2 Wash potatoes and prick 5 Add cream cheese and
Cook 1 hour 20 mins the skin all over with a fork. spring onion to the mashed
Bake for 45 minutes to potato and mix to combine.
8 medium washed potatoes, 1 hour or until cooked through. 6 Drain salmon and flake it
skin on 3 Remove the potatoes from into potato mixture. Add salt
250g spreadable cream the oven and cool slightly so and pepper to taste and mix.
cheese (full or low fat) that they can be handled. 7 Place spoonfuls of salmon
2 tbs finely chopped spring 4 Cut each potato in half mixture back into potato
onion (and/or parsley or – you will probably need halves, heaped on top.
chives) to use oven gloves – and Sprinkle over grated cheese.
400g canned salmon roughly scoop out the centre 8 Bake for 15-20 minutes or
1/2 cup grated tasty cheese with a teaspoon – retain this until heated through and the
in a bowl and mash roughly. cheese is browned. Serve.
1 Preheat oven to 180°C (fan created by
forced). Line a baking tray. Kasia21
DINNER

HOISIN BEEF MINCE

This easy stir-fry ticks all the boxes for a satisfying midweek dinner.

Serves 4 Prep 10 mins the heat to low and simmer 5 Heat 2 tbs oil in a second
Prep 30 mins for 15 minutes. Turn the heat medium frying pan over
off and leave the rice covered medium-high heat. Add
1 cup basmati rice for a further 15 minutes. the garlic and cook, stirring,
1 bunch spring onions 2 Meanwhile, slice the spring for 30 seconds until fragrant.
2 bunches bok choy onions, keeping the green Add the bok choy and cook,
1/4 cup oil and white parts separate. stirring, for 5-6 minutes
500g beef mince Trim the ends of the bok choy until soft.
1/3 cup rice wine vinegar and wash well. 6 Add remaining hoisin sauce
160ml hoisin sauce 3 Heat 1 tbs oil in a frying pan and bean sprouts to the
1 garlic clove, finely chopped over medium-high heat. Add mince. Simmer for 1-2 minutes
100g bean sprouts the mince and cook, stirring until heated through.
1/2 long red chilli (seeds occasionally, until browned. 7 Divide the rice, mince and
removed), sliced Add rice wine vinegar and stir bok choy among bowls.
handful coriander, roughly to combine. Add 1/4 cup of the Sprinkle over the green
chopped hoisin sauce and stir to coat spring onion, chilli and
the mince. Simmer, stirring coriander. Enjoy.
1 Bring 11/2 cups water to the occasionally, for 5 minutes.
boil in a medium saucepan 4 Add the whites of the spring
created by
over high heat. Once boiling, onion to the mince and stir
shan_25
add rice and cover. Reduce to combine.
DINNER

CREAMY CARBONARA
Everyone will want seconds of this delicious carbonara.

Serves 4 Prep 20 mins 1 Cook pasta following packet and simmer gently for
Cook 40 mins directions until al dente. 5 minutes. Season with salt
2 Meanwhile, heat 1 tbs olive and pepper to taste.
250g fettuccine oil in a large non-stick frying 5 Turn heat off, add the egg
(or any pasta) pan over medium heat. Sauté and stir through the sauce
2 tbs olive oil onion, garlic and bacon for (this helps thicken the sauce).
1 onion, thinly sliced 3-4 minutes or until golden. 6 Add the cooked pasta and
1 clove garlic, crushed 3 Add the remaining olive toss to combine. Sprinkle
4 rindless bacon rashers, oil, mushrooms and chicken, with parsley and parmesan
cut into small pieces and sauté for 5 minutes or to serve.
250g button mushrooms, until the chicken is golden created by
sliced and cooked through. theroughcook
250g chicken breast fillet, 4 Add the stock and cream,
sliced reduce heat to medium-low
1/2 cup chicken stock
300ml cream
1 egg, gently whisked
2 tbs chopped parsley
1/4 cup grated parmesan
cheese
DINNER

STUFFED CHICKEN BREASTS

Want to impress? Look no further than this gourmet main.

Serves 4 Prep 10 mins 1 Preheat oven to 180°C. 4 Cut a pocket into the side of
Cook 30mins 2 Put cream cheese in a large each chicken breast, making
bowl (it is easier to use if at sure you don’t go all the way
250g cream cheese, at room room temperature and fairly through. Spoon the spinach
temperature soft). Add parmesan, mixture evenly into each
1/2 cup grated parmesan mayonnaise, spinach, chilli chicken breast pocket. Place
1 tbs mayonnaise flakes and garlic. Season to on a baking tray and bake for
11/2 cups chopped spinach taste. Mix until well combined. 25-30 minutes or until golden
1 tsp chilli flakes (to taste) 3 Rub oil over chicken breasts. and chicken is cooked.
1 tsp minced garlic Combine paprika, salt, pepper,
olive oil garlic powder and onion created by
kaztayli
4 large chicken breasts powder and sprinkle evenly
1 tsp paprika over both sides of the chicken.
1 tsp salt
1/2 tsp pepper
1/4 tsp garlic powder
1/4 tsp onion powder (optional)
DINNER

HAM & POTATO FLAKY PIE

Served with a simple salad, this fabulous pie will be a favourite.

Serves 4 Prep 20 mins of cold salted water and bring glazing. Season with pepper.
Cook 40 mins to the boil. Cook for 12 minutes Cut a few slits in the 2nd
or until tender. Cool slightly pastry sheet, then lay over
750g potatoes (peeled or then thinly slice. the filling. Don’t worry if it
unpeeled) 2 Put one pastry sheet onto looks too high at this point.
2 sheets frozen puff pastry, a baking tray and brush 4 Pull up the edge of the
thawed around the edge with some bottom pastry sheet to meet
1 egg, beaten of the beaten egg. the top and press the edges
150g grated cheddar cheese 3 Layer half of the potato, together with a fork to seal.
150g cooked ham or bacon, one-third of the cheese, the Brush with reserved egg. Bake
chopped ham and spring onion on the for 40 minutes or until golden.
2-3 spring onions, sliced pastry. Add half the remaining Serve with a nice salad
salad, to serve cheese, then the remaining
potato and finish with the This reheats really
1 Preheat oven to 180°C remaining cheese. Drizzle well so leftovers make
(fan-forced). Put the whole with most of the remaining a good lunch.
potatoes in a large saucepan egg, reserving about 2 tsp for
created by
sampleplus
SWEETS
SWEETS

WARM PEACH DESSERT CAKE

This dreamy pudding is set to be a regular on your menu.

Serves 8 Prep 25 mins 1 Preheat oven to 175°C. 5 Remove from the oven
Cook 25 mins Butter a 23cm (5 cup) baking and brush over the jam
dish and set aside. to gloss the top.
1 cup self-raising flour 2 Place the flour, baking 6 Serve warm and with
1/2 tsp baking powder powder, sugar, butter, egg, custard or cream and
1/2 cup raw caster sugar milk and vanilla in a medium remaining peaches.
60g butter, melted bowl, and whisk until a
2 eggs, lightly beaten smooth batter. This is also lovely served
1/2 cup milk 3 Pour batter into the chilled. You can also make it
1 tsp pure vanilla prepared dish, level the top with other fruit, like apricots,
410g can peach slices in juice and bake for 5 minutes. plums, pears, blueberries,
1 tbs marmalade 4 Carefully remove from the raspberries or blackberries.
or apricot jam oven and top with the half the
created by
1 cup custard or cream, peach slices, then bake for
thecreativecook
to serve 20 minutes or until cooked,
risen and golden.
SWEETS

YO YO BISCUITS
Love this Aussie classic? Follow this no-fuss recipe for perfect results.

Serves 12 Prep 15 mins 1 Preheat oven to 160°C. Line and vanilla together in a bowl
Cook 15 mins 2 trays with baking paper. until combined and smooth.
2 Cream butter and sugar Spread over half the biscuits,
190g butter, at room together in a bowl. Sift the then sandwich with the
temperature custard powder and flour remaining biscuits. Serve.
1/2 cup icing sugar together into a second bowl,
1/2 cup custard powder add to the butter mixture For other tasty
11/4 cups plain flour with the vanilla, and mix to alternatives, sandwich
1/2 tsp vanilla extract form a soft dough. the biscuits with jam,
FILLING 3 Roll balls of mixture to make Nutella or Dulce de
1 cup icing sugar 24 in total. Dip a fork into a Leche.
50g butter, at room small amount of flour, tap off
temperature excess flour, then press lightly created by
Pinky09
3-4 drops food colouring in onto the top of a ball. Repeat
your desired colour with remaining balls.
1/2 tsp vanilla extract 4 Bake for 10 minutes, then
turn the trays and bake for a
further 5 minutes or until just
golden. Transfer to a wire rack
to cool completely.
5 For the filling, whip the
sugar, butter, food colouring
SWEETS

APPLE PIES
Classic flavours make these easy apple pies a real family fave.

Makes 6 Prep 20 mins 1 Preheat oven to 175°C pastry pieces, leaving a border.
Cook 20 mins (fan-forced) and line a baking Brush border with egg.
tray with baking paper. 5 Cut 4 slits in each
2 tbs butter 2 Melt butter in a frying pan remaining pastry sheet, then
2 Granny Smith apples, over medium heat. Add apple, lay on top of apple mixture.
peeled, cut into bite-sized cinnamon, and brown sugar, Press edges with a fork to seal.
cubes and stew on low heat until 6 Brush tops with beaten egg
1 tsp ground cinnamon the apples become soft and and sprinkle with raw sugar.
5 tsp brown sugar caramelised. Set aside to cool. Place on prepared tray and
2 sheets frozen puff pastry, 3 Cut each pastry sheet into bake for 15 minutes or until
thawed 6 rectangular portions. browned. Serve with
1 egg, lightly beaten 4 Drain syrup from cooked ice-cream, if using, and some
2 tsp raw sugar apple and reserve for serving. of the reserved apple syrup.
ice-cream to serve (optional) Divide apple between 6
created by
meyuu
SWEETS

BLACKBERRY LEMON CAKE

With plump blackberries, this delight is perfect for tea time!

Serves 12 Prep 30 mins 1 Mix the flour, salt and 4 Preheat oven to 180°C. Line
Cook 1 hour baking powder in a large a 20cm round baking tin with
bowl. Rub in the butter until it baking paper.
350g (21/3 cups) plain flour resembles breadcrumbs, then 5 Pour half the batter into the
pinch of salt place the bowl in the freezer prepared tin. Sprinkle over half
3 tsp baking powder for 10 minutes to let the butter the blackberries and drizzle
150g cold unsalted butter, firm up again. over some of the macerating
cubed 2 Meanwhile, place juices. Top with remaining
175g frozen blackberries blackberries, extra 1 tbs brown batter and blackberries.
160g (3/4 cup) brown sugar, sugar and a squeeze of lemon Sprinkle raw sugar on top.
plus 1 tbs extra juice in a bowl and set aside 6 Bake for 1 hour or until
squeeze of lemon juice to macerate. a skewer inserted into the
2 eggs 3 Stir the 160g brown sugar centre comes out clean or
220ml milk into the flour mixture. Beat with a few crumbs clinging.
3/4 tsp vanilla extract together the eggs, milk, Cool in the tin.
zest of 1 lemon vanilla, lemon zest and juice 7 Slice and enjoy!
juice of 1/2 lemon in a bowl or jug, then stir into
2 tbs raw sugar the dry mixture until you have created by
shazlikesponies
a thick batter.
SWEETS

GINGERBREAD CAKE WITH LEMON ICING

Sugar and spice and all things nice... you’ll love this gorgeous cake!

Serves 15 Prep 5 mins 1 Preheat oven to electric mixer.

Cook 50 mins 160°C-170°C Line a 9cm x 3 Pour into prepared pan.
19cm loaf pan with baking Bake for 40-50 minutes until
21/2 cups plain flour paper. cooked when tested with a
1/2 cup caster sugar 2 Place flour, caster sugar, skewer.
3 tsp bicarbonate of soda bicarb, ginger, cinnamon and 4 Turn out onto a wire rack to
2 tsp ground ginger a pinch of salt in a bowl. cool completely.
2 tsp cinnamon Combine melted butter with 5 For the icing, mix icing sugar
120g butter, melted hot water, golden syrup and with lemon juice until smooth.
1 cup hot water egg. Slowly add butter Spread over the gingerbread.
1 cup golden syrup mixture to flour mixture, 6 Slice and enjoy.
1 egg, beaten mixing well until smooth. This
created by
2 cups icing sugar can be done by hand or an
hooley
1 lemon, juiced
SWEETS

DRIED FRUIT AND COCONUT SLICE

Studded with fruit, this sweet slice is perfect with a cuppa.

Serves: 16 Prep: 5 mins 1 Preheat oven to 180°C. 6 Allow to cool slightly in the
Cook: 20 hour Grease a 28cm x 18cm baking pan, then turn out onto a wire
tin and line with baking paper. rack to cool completely. Cut
1 cup self-raising flour 2 Place the flour, coconut, into pieces.
1 cup desiccated coconut sugar, dried fruit and nuts, if 7 If you like, when cool, mix
¾ cup caster sugar using, in a bowl and mix to icing sugar and extra
1 cup dried fruit, such as combine. desiccated coconut and
sultanas, raisins, dates, 3 Combine the butter and sprinkle over, or just dust with
apricots, cranberries or golden syrup in a bowl and icing sugar.
mixed fruit add to the dry ingredients.
¼ cup nuts (optional – reduce Stir through well. For a thinner crispier
fruit to ¾ cup if using) 4 Add the egg and mix well. slice, use a Swiss Roll tin and
115g butter, melted 5 Press into the prepared tin. cook for 10-15 minutes.
1 tbs golden syrup Bake for 20 minutes or until
created by
1 egg, beaten golden and firm.
sarinapixie
 Happy cooking, bunchees!

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