Sausage rolls are always a hit with the kids

Spinach, Pumpkin and Feta Rolls

Sausage rolls are always a hit with the kids. This vegetarian version is sure to please even the fussiest eaters and makes for an easy lunch or weeknight meal. They're also great for parties and picnics.

Ingredients

• 500 g pumpkin
• 40 mls olive oil
• 1 brown onions
• 1 clove garlic
• 250 g frozen spinach
• 200 g Greek feta crumbled
• 3 sheets puff pastry thawed
• 1 egg beaten
• 1 tbs sesame seeds

• Method

  • STEP 1Preheat oven to 200°C (180°C fan-forced). Peel pumpkin and remove seeds, then cut into 1.5cm cubes. Toss in 20ml (1 tbsp) olive oil. Spread in a single layer in a baking dish and bake for 20 minutes.
  • STEP 2Heat remaining oil in a fry pan. Saute onion and garlic over low heat for five minutes. Add frozen spinach and cook for 10 minutes, stirring often, until completely thawed and well combined. Stir through the baked pumpkin and crumbled feta. Season well with salt and pepper.
  • STEP 3Increase oven to 220°C (200°C fan-forced).
  • STEP 4Cut each pastry sheet in half to create six strips. Place 1/6 of the pumpkin mixture along the length of each strip. Brush one long edge with beaten egg. Starting with the unbrushed side, roll and seal. Repeat with all the pastry. Transfer the rolls, seam-side down, to a tray lined with baking paper. Slash each into quarters. Brush with egg and sprinkle with sesame seeds.
  • STEP 5Bake for 25-30 minutes until puffed and golden.
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This rich and warming ‘hunter’s chicken’ is a variation on the traditional Italian stew.

Hearty Chicken Cacciatore

This rich and warming ‘hunter’s chicken’ is a variation on the traditional Italian stew. It’s simple to make, but packed full of flavour, all slowly cooked in the oven, perfect any time of year.

Ingredients

• 4 chicken marylands
• 1/4 cup plain flour
• 2 tbs olive oil
• 2 brown onions sliced
• 4 garlic cloves sliced
• 1 tbs capers rinsed
• 1 chargrilled capsicum sliced
• 1 cup olives
• 2 bay leaves
• 2 sprigs rosemary
• 1 bunch oregano small
• 1 cup white wine
• 800 g canned chopped tomatoes

• Method

  • STEP 1Preheat oven to 180C (160C fan-forced). Cut Marylands into two pieces - thigh and drumstick. Season liberally with salt and pepper, and coat in flour, shaking off excess. Heat olive oil in a large, heavy-based lidded casserole dish. In batches, brown chicken pieces well on all sides. Remove to a plate.
  • STEP 2Drain off all but 1 tbsp oil. Add onions and garlic and cook, stirring for 5 minutes until starting to caramelise.
  • STEP 3Add capers, sliced capsicum, olives and herbs and stir to release flavours. Pour in white wine and allow to bubble up and simmer for a minute. Add tomatoes and simmer for a further 5 minutes.
  • STEP 4Return chicken to the pan, spooning some of the sauce over, so that the pieces are almost submerged. Cover with a lid and bake in the oven for 1 1/4 hours.
  • STEP 5Serve with mashed potatoes and steamed green vegetables.

  Notes

  You can use any chicken pieces you like, but thigh and leg pieces tend to work better in a slow-cooked dish

If you love Milo, then you’ll love this decadent Milo trifle

Milo Trifle

If you love Milo, then you’ll love this decadent Milo trifle. With layers of Milo-spiked chocolate custard, milk jelly and biscuit crumbs, as well as a cheeky liqueur surprise waiting at the bottom, they’ll be perfect for your next dinner party.

Ingredients

• 125 g chocolate ripple biscuits
• 1/4 cup Nestle Milo
• 50 g butter melted
• 6 Savoiardi sponge finger biscuits
• 60 mls Baileys
• 200 mls thickened cream whipped
• 1/2 cup Nestle Milo *extra *to serve

Chocolate custard

• 125 g dark chocolate buttons
• 3/4 cup custard
• 2 tbs Nestle Milo

Milo jelly

• 100 mls thickened cream
• 200 mls milk
• 2 tsp caster sugar
• 1 tsp gelatine
• 2 tbs Nestle Milo

• Method

  • STEP 1Preheat oven to 180C (160 fan-forced). Blitz chocolate biscuits into a fine crumb in a food processor. Combine with Milo and melted butter. Place on a tray lined with baking paper and spread into a thin layer. Bake for 5-8 minutes. Allow to cool, then break into pieces. Place in a zip-lock bag and bash with a rolling pin to form coarse crumbs. Don’t overdo it - you want different sized pieces.
  • STEP 2Cut Savoiardi biscuits to fit the base of your serving glasses. Place in 1-2 layers and then pour over Baileys, allowing it to soak in. Gently press down with a spoon to ensure biscuits are well coated.
  • STEP 3To make the custard: place dark chocolate buttons in a heatproof bowl over a saucepan of simmering water. Stir until melted. Add custard and stir until smooth and silky. Remove from heat and stir through Milo. Spoon custard over Savoiardi biscuits in serving glasses and refrigerate to set.
  • STEP 4Next, make your Milo jelly: Heat cream and 100ml milk in a saucepan until just simmering. Stir through sugar, then whisk in gelatine until completely dissolved. Add remaining 100ml milk and Milo, and whisk until combined. Pour into a jug and leave for 10 minutes to cool slightly.
  • STEP 5Place 1-2 teaspoons of biscuit crumbs in serving glasses on top of set custard. Top with cooled jelly mixture to form a layer. Return to fridge and leave for at least half an hour to set completely.
  • STEP 6When you are ready to serve, remove trifles from fridge. Add a second layer of chocolate crumb, then top with whipped cream and a final sprinkling of Milo.

  • Notes

    For a kid-friendly, non-alcoholic version, soak the Savoiardi biscuits in chocolate milk instead of Baileys.
    The first layer of crumbs set within the jelly layer and add a delicious “cookies and cream” crunch. - If you would prefer straight jelly, omit the crumbs and just pour the jelly straight onto the custard layer.

This recipe is so easy, I just throw all ingredients in a bowl. I don't even sift the flour and it works perfectly every time.

Coconut Slice

This recipe is so easy, I just throw all ingredients in a bowl. I don't even sift the flour and it works perfectly every time.

Ingredients

• 1 cup self-raising flour
• 1 pinch salt
• 3/4 cup sugar
• 1 cup coconut
• 125 g butter melted
• 1/2 cup milk
• 2 egg
• 1 tsp vanilla extract

Icing

• 1 1/3 cup icing sugar
• 1 tbs butter
• 2 tbs boiling water
• 1 drop pink liquid food colouring
• 1/2 cup coconut *to decorate

• Method

  • STEP 1Put flour, salt, sugar, coconut and melted butter in a bowl. Mix well.
  • STEP 2Stir in beaten eggs, milk and vanilla.
  • STEP 3Spread mixture into a greased slice tray and bake at 180C for 25-30 minutes.
  • STEP 4Icing: Place icing sugar and butter in a bowl.
  • STEP 5Pour in enough boiling water to make a thick paste.
  • STEP 6Add a drop of food colouring and sprinkle with coconut.

  • Notes

    I make quite a thick icing so it sets hard and ice while still warm as it is easier to spread.

This is a lovely fresh Thai-style dish. I used barramundi for this recipe.

Thai Coconut Fish Stew

This is a lovely fresh Thai-style dish. I used barramundi for this recipe.

Ingredients

• 1 onion finely chopped
• 1 cup chicken stock (liquid)
• 375 mls coconut milk
• 1 tbs fish sauce
• 1 tbs sugar
• 4 kaffir lime leaf
• 1 lemongrass stalk
• 1 red chilli small
• 4 white fish fillet diced
• 1 tbs lime juice
• 1/2 tsp salt
• 1 bunch coriander

• Method

  • STEP 1Place all ingredients, except fish, in pan and bring to the boil. Simmer for 15 minutes.
  • STEP 2Add fish and poach until fish is cooked.
  • STEP 3Remove fish and boil sauce rapidly until reduced.
  • STEP 4Add fish to thickened sauce.
  • STEP 5Serve with boiled rice and a salad of green leaves. Garnish with coriander.

  • Notes

    Use chicken or fish stock.

An old fashioned taste enjoyed by everyone

Coconut Tarts

Ingredients

• 125 g plain flour
• 1 pinch salt
• 60 g butter
• 1 tsp caster sugar small
• 1 egg yolks
• 1/2 cup water

Filling

• 1 cup raspberry jam
• 60 g margarine
• 60 g caster sugar
• 1 egg beaten
• 60 g desiccated coconut
• 30 g self-raising flour sifted

• Method

  • STEP 1Preheat oven to 190C. Prepare 16-18 patty tins.
  • STEP 2Sift the plain flour and salt in a bowl. Rub in butter lightly and stir in sugar; add the egg yolk and enough water to mix to a firm dough. Turn onto floured board and knead lightly. Roll out, cut large rounds and line patty tins. Put a little jam in each.
  • STEP 3Cream the margarine and the sugar together and beat in the egg a little at a time. Fold in the coconut and self-raising flour and add a little water if necessary, to give a soft dropping consistency.
  • STEP 4Place spoonfuls in the lined patty tins and bake for 15-20 minutes until golden and firm to the touch.

  • Notes

    You can make a fancy edge to the pastry if you wish.

This is the best potato bake you will ever cook

Bake Creamy Potato 

This is the best potato bake you will ever cook, everybody raves about it and asks for the recipe.

Ingredients

• 4 potatoes large sliced
• 3 spring onions chopped
• 3 bacon rashers chopped
• 300 mls cream
• 1 cup cheddar cheese grated
• 1 pinch garlic powder *to taste
• 45 g cream of chicken instant soup

• Method

  • STEP 1Preheat oven to 180C.
  • STEP 2Sauté chopped bacon and set aside.
  • STEP 3Place a layer of potatoes into a casserole dish, sprinkle with garlic powder, bacon, and spring onions.
  • STEP 4Repeat layers 2 or 3 times then sprinkle cheese over top.
  • STEP 5Combine soup with cream and pour over potatoes.
  • STEP 6Bake for 40-60 minutes.