Trekie's Treats

Mick's Famous Pancakes

Chocolate Brownie Fudge Slice

Vegetable Slice

Mango Cheesecake

Chocolate Pate

Sea Urchins

Creme Caramels

Tomato Cake

Coconut Chocolate Biscuits

Friands

Orange & Polenta Biscuit

Chocolate Caramel Slice

Tuscan Nut Biscotti

Lemon Meringue

Banana Cake

Shortbread

Anzac Biscuits

Florentines

Choc. Chip Biscuits

Antipasto Tart

Meringue Nudibranchs

Sticky Date Pudding

"Mick's Famous Pancakes"

    In a large bowl add 8-10 cups of self raising flour ,

                                       a small palm full of bi-carb soda,

                                       1 large egg

                                        a good dash of milk

                                        water while mixing with a whisk to form a runny mix

                                        pour out in 3 portions onto hot fry pan

                                        flip over when bubbles appear through cooking batter

makes 15-20 healthy size pancakes serve with whipped cream, maple syrup and fruits.

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Vegetable slice

Zucchini,carrots,potato 500g each

tasty cheeze 200g

onion

Grate the vegetables and cheeze and combine with

125g S.R. flour

5eggs

125ml oil

salt and ground pepper to taste

Mix well and press into lamington dish, bake180 celcius for 40 minutes

Serve hot or cold with a tomato coulis  (suitable for freezing)

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Mango Cheesecake  

I X 250G pkt  plain biscuits. (shredded wheatmeal)

100G butter - melted 1/4C coconut  

Combine these ingredients and press into desired flan tin. Refridgerate.  

250G Cream cheese

1/2C Castor sugar

1/4C cornflour

4 Eggs 600ml 

Thickened cream

1-2 Mangoes - pureed  

Cream cheese and sugar.

Beat in cornflour, eggs and cream. Pour into biscuit base. 

Swirl mango puree through mix and bake at 160*C for approximately 40mins till set. 

Decorate as desired when cool. Slice and eat. 

YUM YUM.

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Chocolate Pate  

1/4 cup each: Cashews, Pistacchios, and Hazelnuts

500g dark chocolate

30g butter

2Tbls kahluha or tia maria

1/2 cup sweetened condensed milk  

Toast the nuts in the oven at 180*C for 10 mins.

Combine butter, milk and chocolate in a saucepan and heat gently, stirring till smooth.

Stir in the nuts and  liqueour.

Pour into a greased and lined loaf tin.

Cover with alfoil and refigerate till set.

Remove foil and slice as required.

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Sea Urchins  

200g fried noodles

400g chocolate

4Tbls peanut butter

100g coconut  

Melt chocolate and peanut butter.

stir in remaining ingredients.

Spoon piles onto tray lined with greaseproof paper.

Refridgerate till set.

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Creme Caramels

Caramel :

3/4 cup water

3/4cup sugar  

Combine in pan and stir till sugar dissolves. 

Bring to the boil and boil on high till syrup turns a golden brown.

Pour into desired tin. (I find that this quantity makes four individual serves, using dishes of 1 cup capacity.) 

Caramel will set at this stage. WARNING: The pan you use will become very hot, so oven mits should be used.  

Custard:  

6 eggs

2 tsp vanilla essence

1/3 cup sugar

1.3/4 cup milk

300ml thickened cream  

Whisk eggs sugar and vanilla together.

Combine milk and cream in a pot and bring to the boil.

Remove from heat and allow bubbles to subside.

Gradually whisk into egg mixture.

Strain custard over caramel. Bake in a water bath at 160*C till set. Approx 30-40 mins.

Stand at room temperature to cool.

Refrigerate till serving time. Run a knife edge around the edge of the pan and invert onto serving dish. This dish should have a lip, so as to catch the caramel. Serve with whipped cream and decorate as desired.

Bon appetite.

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Tomato Cake

INGREDIENTS

340g Plain flour

2 _ tsp Ginger

2 tsp Cinnamon

1 tsp Bi carb soda

170g Margarine

170g Brown Sugar

4 _ Tblsp Golden syrup

2 Eggs

45g Mixed Peel

2 Tblsp Marmalade

1 Tin Tomatoes (roughly chopped)

METHOD

Sift together dry ingredients.

Melt together margarine, sugar and golden syrup.

Mix together eggs, peel, marmalade and tomatoes.

Whisk the three mixes together to form a batter

Line a 9" loaf pan with foil, pour in the mixture and bake.

170*c for 1 hour.

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COCONUT CHOCOLATE BISCUITS

Makes 24

Oven temp. 180*C

INGREDIENTS

3/4 cup sugar

125g butter

1/2 teaspoon vanilla

1 egg

3/4 cup flour

1/4 teaspoon bi-carb

1.1/4 cup coconut

200g dark chocolate ; melted

METHOD

… Cream butter, sugar and vanilla till light & fluffy.

… Beat in egg.

… Add flour, bi carb and coconut.

… Place tablespoons of mix onto lined trays, allowing room to spread.

… Bake 15-20 minutes till golden.

… Cool on trays.

… Peel off greaseproof and coat one side of biscuit with chocolate.

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     INGREDIENTS

Roasting & grounding the ½ cup of blanched almonds is the secret to the wonderful flavour of this recipe. Don’t compromise this step.

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ORANGE & POLENTA BISCUITS

Makes approx 35

Oven temp. 180*C

INGREDIENTS

170g butter

170g sugar

255g polenta

100g flour

2 eggs

2-3 oranges &endash; zest (finely grated)

200g white chocolate &endash; melted.

METHOD

… Rub together dry ingredients.

… Add zest and eggs. Mix till dough forms.

… Cover with clingwrap and refrigerate for 1 hour until mixture firms.

… Roll tablespoons of the mixture into balls and place on lined baking trays. Allow room to spread.

… Bake approx. 10minutes till outside edge golden.

… Cool on trays.

… Peel biscuit off greaseproof and coat one side with white chocolate.

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CHOCOLATE CARAMEL SLICE

Combine chocolate and copha in saucepan. Heat over low heat and stir until melted.

Remove from heat and cool slightly before spreading over caramel.

Chill until firm.

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TUSCAN NUT BISCOTTI

Cut in half and place on a greased baking tray.

Bake ½ hour till brown.

Remove from oven and cool slightly. Cut into 6mm slices and replace on baking tray.

Rebake approx. ½ hour till brown.

Cool on tray. Coat on side with chocolate.

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LEMON MERINGUE PIE

Makes 12 individual or 1 pie.

INGREDIENTS

1 Qty sweet pastry - Roll pastry and line greased tins. Blind bake till.

cooked @ 180*C, approx 20 minutes. Glaze

with egg white immediately when taken out of

oven. Cool.

75g cornflour

150g sugar

255ml water

150g butter

3 lemons &endash; juice & zest.

4 eggs &endash; separated

150g sugar &endash; extra

METHOD

… This must be stirred constantly to avoid it becoming lumpy.

… Gently heat cornflour, sugar, butter and water in a medium saucepan until butter is melted.

… Add juice and zest.

… Continue heating mixture until it thickens to the correct consistency.

… Remove from heat and allow to cool for 5-10 minutes.

… Add the egg yolks and beat in well.

… Fill tart/pie cases with mix.

… Beat egg whites till soft peaks form.

… Gradually add sugar and beat till firm peaks.

… Spoon or blob meringue mix on top of lemon mix and place under griller till meringue is nicely browned.

… Do not leave the pies unattended when under the griller as they are easily burnt.

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BANANA CAKE

Cream butter, vanilla and cream cheese till soft and smooth. Gradually whisk in icing sugar. Beat well.

Spread onto cooled cake.

      Makes 1 x round, loaf or square

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SHORTBREAD

    VERY POPULAR!

Makes approx.20

Oven temp. 160*C

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ANZAC BISCUITS

Makes approx. 20

Combine oats, flour, sugar and coconut in a large bowl.

Melt syrup and butter.

Dissolve bi-carb in water and add to melted butter.

Pour over dry ingredients. Mix well.

Place tablespoons of the mix onto greased trays.

Bake approx. 20 minutes.

Cool on trays.

Makes approx. 20

Oven temp. 160*C

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FLORENTINES

MAKES APPROX 15 BISCUITS

PREHEAT OVEN 180*C

INGREDIENTS

1 can Sweetened Condensed Milk

4 cups Cornflakes

! cup Raw Peanuts

2 cups Mixed Dried Fruit

200g Dark Chocolate &endash; melted

METHOD

… Combine all ingredients (except chocolate) in a large bowl. Mix well.

… On a greased biscuit tray, using a large round scone cutter, place 2 spoonfuls of the mixture into the cutter and push down. Remove cutter and repeat. Six biscuits per tray.

… Bake biscuits 15 &endash; 20 mins till golden brown.

… Immediately on removing from the oven, scrape biscuits off tray and place on separate part of tray. Otherwise the biscuit will be impossible to remove once cooled. Cool on trays. NB: Use a knife to scrape down scraper in between scraping off each biscuit.

… When biscuits are cooled, spread a layer of chocolate onto the flat side of the biscuit.

… Eat & Enjoy.

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CHOC.CHIP BISCUITS

Cream butter, sugars and vanilla.

Add egg, beat well.

Add remaining ingredients, mix well.

Roll into walnut size balls and place on greased trays. Flatten lightly.

Allow room to spread. Bake 20minutes.

Cool on trays.

Makes approx. 20

Oven temp 180*C

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ANTIPASTO TART

Makes one large tart or 24 tartlets or individual pies.

Oven temp. 180*C

INGREDIENTS

1kg puff pastry

8 eggs

500ml cream

100g parmesan cheese

1 teaspoon black cracked pepper

2 tablespoons basil

200g sun dried tomatoes

200g chargrilled capsicum

150g marinated artichokes

90g kalamata olives

METHOD

… Grease required tin. Place two layers of puff pastry in tin, draping over sides.

… Whisk together the eggs, cream, parmesan, pepper and basil.

… Pour into base.

… Arrange tomatoes, capsicum, artichokes and olives on egg mix.

… Bake approx. 40 minutes, till golden brown.

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MERINGUE NUDIBRANCHS

BASIC MERINGUE RECIPE BASIC METHOD

2 EGG WHITES Combine all ingredients, except

pinch SALT icing sugar in a bowl.

1 teaspoon WHITE VINEGAR Using an electric mixer, whisk

2/3 cup CASTOR SUGAR on high for 10 minutes. Add

2 teaspoons ICING SUGAR icing sugar while still mixing.

FOOD COLOURINGS Mix for a further 5 minutes.

Pipe as desired.

TIPS

… Food colourings are best added at the beginning.

… Avoid handling the mix. Scrape bowl only once if needed.

… Line baking trays with alfoil (shiny side up)

… Cook meringue in oven on lowest temperature possible for 3-4 hours.

… Rotate in oven every hour.

How to make a BENNETTS NUDIBRANCH

1 quantity of meringue mix is used for the main body of the BENNETS NUDIBRANCH.

Colour this BLUE at the beginning of the mix.

_ quantity of the recipe is mixed with YELLOW

_ quantity of the recipe is mixed RED.

The body of the BENNTTS NUDIBRANCH (BLUE), is piped onto the trays using a plain round nozzle (11mm diameter) approx. 6-7cm long. This should make approx. 15 bodies.

The YELLOW mix is piped around the upper edge of the body using a 1-2mm diam. nozzle.

Changing to a small star or flower nozzle (#5) pipe on the gills.

The RED mix is used to pipe on the ' rhinos'. For this I use a small round nozzle 1-2mm diam.

The spots (RED) are dotted on with a toothpick.

TIPS

… It is best to use a separate piping bag for each colour.

… Piping bags must be completely dry.

… PRACTISE MAKES PERFECT.

… Varieties of NUDIBRANCHS are only limited to your imagination.

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STICKY DATE PUDDING with Butterscotch Sauce

INGREDIENTS

Makes 1 x 20cm round cake tin

Or 6-8 Dariol moulds

Pre heat oven 180*C

240g seeded DATES

1.3/4 cups WATER

1tsp BI-CARB SODA

80g BUTTER

150g CASTOR SUGAR

2 EGGS

150g SELF RAISING FLOUR

35g COCOA

70g PECANS &endash;toasted and chopped

SAUCE

250g BROWN SUGAR

80g BUTTER

300ml THICKENED CREAM

METHOD

Grease tin and line base with greaseproof.

Combine dates and water in pan and bring to the boil. Remove from heat.

Add bi-carb, cover and stand for 5 minutes. Blend or process till smooth.

Beat butter and sugar till combined, beat in eggs one at a time, quickly.

Fold in flour and cocoa.

In two batches, fold in the nuts and dates.

Pour into prepared tin and bake for 1 hour.

Stand 10 minutes before turning onto serving plate.

Serve with butterscotch sauce.

Sauce

Combine ingredients in a pan. Heat on medium heat stirring until the sugar dissolves.

Simmer for 3 minutes. Pour over pudding.

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