Hazelnut Biscuits

by Linda Sang

75 g hazelnuts
75 g almonds
100 g brown sugar
20 g butter
1 egg white, lightly whisked.
Icing sugar for coating the rolled balls.

Method

Pulse nuts till well-broken, but not superfine to retain texture.
In a small saucepan, add butter first and melt, add sugar and egg white. Mix well and cool.
Add mix to the nuts and combine well. Mixture should be stiff. If not stiff enough add some more almond meal.
Roll into small … Read more »

Brandied Fruit Compote

by Angela Marshall

Every year I make quite a few jars of this so there is something especially delicious to bring out for a quick dessert. Serve with thick cream and/or icecream, with wafers or plain.

125 g pitted prunes
125 g dried apricots (try to find good, slightly leathery, flavourful Australian apricots)
65 g sultanas
2 fresh peaches (tinned peaches will work too)
4 tblsps brandy, sherry or rum
1 cup of water and 2 cloves
130 g sugar
1 orange … Read more »

Chocolate Strawberries

by Deb Worgan

175 g cooking choc buttons (dark is delicious!)
500 g fresh strawberries stems attached.
Line a pan with baking paper.

Use a double boiler or microwave the chocolate for 30 second intervals, removing and stirring at each 30 second interval, until the chocolate has melted. Stir often to not burn.
Holding a strawberry by the stem, dip into the melted chocolate, lift and twist slightly, letting the excess chocolate fall back into the bowl. Then place the strawberry on the baking paper. Repeat with the … Read more »

Brownies 

Ingredients:
1¼ cups caster sugar
2 cups Corn Flakes
250 gms dark chocolate, chopped
2 cups self-raising flour, sifted
3 x 70 gm eggs
200 gm butter
125 gms pecans, chopped 

Method:
Preheat oven to 180º deg C.
Place butter and chocolate in saucepan and melt over very low heat, stirring until the mixture becomes just smooth.
Place eggs and sugar in a bowl and beat until pale and … Read more »

Sweet Pickled Cucumbers

Ingredients:
7 long cucumbers
2 large onions
5 cups white vinegar
5 cups white sugar
1 tablespoon dry mustard seeds
2 teaspoons turmeric
1 teaspoon vegetable salt (optional)
½ cup salt
Method:
Slice cucumber and onion thinly,
sprinkle with ½ cup salt and stand
overnight.
Next day, drain off liquid from onion
and cucumber and discard brine.
Place drained cucumber and onions … Read more »

Beetroot Relish 

Ingredients:
500 gm grated beetroot
1 tablespoon oil
1 teaspoon yellow mustard seeds
1 cup white or brown sugar
1 chopped onion
¾ cup water
¼ teaspoon allspice
¼ teaspoons ground cinnamon
4 tablespoons apple cider vinegar
2 teaspoons salt 

Method:
Grate beetroot, heat saucepan and put in mustard seeds, adding oil after they have started to pop.
Turn heat down to medium, add chopped onion and … Read more »