Quick, easy and dairy free cookies for afternoon tea

Vanilla Almond Cookies

Ingredients

• 
  
• 1/2 cup ground almonds
• 1 cup plain 00 flour
• 1/2 cup raw caster sugar
• 2 tbs vanilla sugar
• 1 tbs vanilla essence
• 7 tbs Nuttelex sunflower margarine
• 1/4 cup Sweet William choc chips

• Method

  • STEP 1Preheat oven to 170C. Mix all the ingredients together except of the chocolate chips until it forms a smooth and sticky dough.
  • STEP 2Add mixture to a piping bag, then pipe dough onto a baking tray lined with baking paper.
  • STEP 3Top with 2-3 chocolate chips and bake in the oven for about 15-20 minutes.

  Notes

  Nuttelex sunflower margarine and Sweet William chocolate chips are vegan products and are great to use in vegan cooking and baking.

This delicious Coco Pop slice is nutty

Coco Pop Slice

Ingredients

• 
  
• 1 packet shredded wheat biscuits crushed
• 2 cups Kellogg's Coco Pops
• 1/2 cup coconut flakes
• 1/2 cup walnuts chopped
• 200 g butter
• 250 g dark chocolate roughly chopped
• 2 tbs golden syrup
• 2 tbs rainbow chocolate chips

• Method

  • STEP 1Line a slice tin with baking paper and set aside.
  • STEP 2In a bowl place, the biscuits, coco pops, coconut and walnuts and stir to combine.
  • STEP 3In a glass bowl, place the butter and golden syrup and heat in the microwave until melted for about 1-2 mins. Stir in dark chocolate and keep stirring until chocolate is entirely melted.
  • STEP 4Pour the chocolate mixture into the dry mixture and stir until totally combined. Press into the slice tin and press down with the back of a metal spoon.
  • STEP 5Sprinkle rainbow chocolate chips over the top and press in with the spoon.
  • STEP 6Refrigerate for one hour and cut into bars.

  Notes

  This is a great recipe to make at home with the kids as long as the grown-ups handle the hot butter and chocolate mixture part.

  You can add your favourite nuts to this recipe. I think it would taste good with almonds or pecans as well.

  This recipe was created by Jennifer Cheung

A thick, creamy chocolate mousse that is easy to prepare.

Creamy Chocolate Mousse

Ingredients

• 
  
• 180 g milk chocolate
• 4 egg separated
• 2 tbs orange juice optional
• 300 mls thick cream

Equipment

• 1 bowl
• 1 wooden spoon
• 1 microwave

• Method

  • STEP 1Whip cream in a large bowl until soft peaks form.
  • STEP 2Melt chocolate in the microwave oven on medium. Stir every 45 seconds.
  • STEP 3When melted, quickly stir in combined egg yolks and orange juice.
  • STEP 4Allow chocolate mixture to cool slightly.
  • STEP 5While chocolate is cooling, beat the egg whites until soft peaks form.
  • STEP 6Gently fold the chocolate mixture though the cream.
  • STEP 7Lightly fold egg whites into chocolate and cream mixture.
  • STEP 8Spoon mousse into 6 individual dishes.

  Notes

  Serve with extra whipped cream and strawberries. The orange juice can be substituted with Kahlua if desired.

Bread cups with eggs and Swiss cheese

Crack-an-Egg Pies

Ingredients

• 
  
• 12 slices bread crusts removed
• 75 g butter
• 12 egg
• 3 spring onion chopped
• 1 cup Swiss cheese grated

• Method

  • STEP 1Flatten each slice of bread with a rolling pin.
  • STEP 2Spread both sides of bread with butter and press into muffin tins.
  • STEP 3Crack an egg in the centre of each muffin bread case.
  • STEP 4Sprinkle with spring onion and cheese.
  • STEP 5Bake at 180C for 20 minutes or until the egg has set.

Great hot or cold with salad and potato wedges

Cheesy Egg and Bacon Frittata

Ingredients

• 
  
• 6 egg
• 1 cup milk
• 2 tbs butter melted
• 1/4 cup spring onion chopped
• 5 bacon rashers chopped
• 1 cup cheese grated

• Method

  • STEP 1Preheat oven to 180C.
  • STEP 2Saute bacon in a non-stick pan and drain excess oil.
  • STEP 3Beat eggs, milk and butter together and season with salt and pepper.
  • STEP 4Pour egg mixture into rectangular baking dish.
  • STEP 5Sprinkle bacon, cheese and spring onion evenly on top of egg mixture.
  • STEP 6Bake in oven 30-40 minutes or until egg is set in middle.

  Notes

  Good basic recipe that can be changed to suit tastes. Substitute bacon with ham, chicken, chorizo or salami and add grated vegetables, sliced mushrooms and fresh chopped herbs.

Serve with hot chips in winter, or salad in summer.

Bacon and Mushroom Quiche

Ingredients

• 
  
• 1 tbs butter
• 3 button mushrooms sliced
• 4 bacon rashers sliced
• 1/2 onion
• 1 tsp garlic minced
• 2 tsp French mustard
• 1 tsp chives chopped
• 7 egg beaten
• 1 sheet puff pastry
• 3/4 cup cheddar cheese grated
• 3/4 cup mozzarella

• Method

  • STEP 1Preheat oven to 180C.
  • STEP 2In a large pan, place butter, onion, mushroom and bacon. Fry lightly until the onion begins to turn translucent. Remove from heat before anything starts to brown.
  • STEP 3In a mixing bowl combine eggs with garlic, mustard and chives.
  • STEP 4Line a round baking tin with pastry. Cut off any excess and use it to fill up the blank areas around the rim.
  • STEP 5Sprinkle a little cheese over the pastry base.
  • STEP 6Top with mushroom/bacon mixture.
  • STEP 7Pour the egg mixture over the top, ensuring ingredients are evenly dispersed.
  • STEP 8Sprinkle remaining cheese over the top and put the tin in the oven.
  • STEP 9Bake for 40-45 minutes or until cooked through.

Chocolate on chocolate - need we say more?

Chocolate on Chocolate Cake

Ingredients

• 
  
• 250 g butter chopped
• 1/2 cup milk
• 180 g dark chocolate chopped
• 1 cup caster sugar
• 1 cup brown sugar
• 3 egg lightly beaten
• 1 cup plain flour sifted
• 1 1/2 cup self-raising flour
• 1/4 cup cocoa powder sifted
• 46 g Cadbury Picnic finely chopped
• 1/3 cup caramel spread
• 2 x 46 g Cadbury Picnic chopped *to decorate

Milk chocolate ganache

• 2 x 220 g milk chocolate chopped
• 1 cup thickened cream

Dark chocolate ganache

• 90 g dark chocolate
• 1/4 cup thickened cream

• Equipment

  • 1 22cm round cake pan
  • 1 heatproof bowl
  • 1 saucepan
  • 1 microwave

  • Method

    • STEP 1Place butter, milk, chocolate, ¾ cup water and sugars in a saucepan over medium heat. Cook, stirring occasionally, for about 10 minutes or until smooth and combined. Set aside to cool completely.
    • STEP 2Preheat oven to 160°C/140°C fan-forced. Grease a 6cm deep, 22cm round cake pan. Line base and side with 2 layers of baking paper.
    • STEP 3Stir egg into chocolate mixture until combined. Add sifted flours and cocoa. Mix well. Pour mixture into prepared pan. Bake for 1 hour 30 minutes or until a skewer inserted into centre of cake comes out clean. Cool completely in pan.
    • STEP 4Make Milk chocolate ganache: Place chocolate and cream in a microwave-safe bowl. Microwave on HIGH (100%), stirring with a metal spoon every 30 seconds, for 2 to 3 minutes, or until smooth. Refrigerate for 30 minutes or until mixture is a thick spreadable consistency.
    • STEP 5Cut cake in half horizontally. Place cake base on a serving plate. Spread with ¹⁄³ of the milk chocolate ganache. Top with finely chopped Picnic bar and dollop with caramel spread. Top with remaining cake half. Spread remaining milk chocolate ganache over top and side of cake.
    • STEP 6Make Dark chocolate ganache: Place chocolate and cream in a microwave-safe bowl. Microwave on HIGH (100%), stirring with a metal spoon every 30 seconds, for 1 to 2 minutes or until smooth. Refrigerate for 20 minutes or until cooled and thickened slightly.
    • STEP 7Spread top of cake with dark chocolate ganache. Decorate with extra chopped Picnic bars. Serve.

    Nutrition information

    2253 kJ Energy, 30 g Fat Total, 19 g Fat Saturated, 60 g Carbohydrate Total, 7 g Protein, 1 gDietary Fibre, 239 mg Sodium, 69 mg Cholesterol