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


Orange & Polenta Biscuit

Chocolate Caramel Slice

Tuscan Nut Biscotti

Lemon Meringue

Banana Cake


Anzac Biscuits


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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Chocolate Brownie Fudge Slice

170g melted butter

3 eggs

340g castor sugar

5ml vanilla essence

75g plain flour

75g dutch cocoa

270g dark chocolate

Beat eggs, sugar and vanilla till thick and creamy. Add butter and mix well. Add flour and cocoa mix well, then add melted chocolate and mix again.Grease and line a lamington tray with grease proof paper, pour in the chocolate mix. Bake over a water bath 160 celcius for 45-60 minutes.Allow to cool in tray


125g dark chocolate

100ml cream

Bring cream to the boil and whisk in melted chocolate till smooth and glossy. Allow to cool to spreading consistency. Turn slice out onto board, peal off paper and spread chocolate cream mix on top. Refrigerate. Slice and eat.....YUM YUM....


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Vegetable slice

Zucchini,carrots,potato 500g each

tasty cheeze 200g


Grate the vegetables and cheeze and combine with

125g S.R. flour


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. 


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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.  


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



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)



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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Makes 24

Oven temp. 180*C



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



… 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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Makes 8

Oven temp. 220*C



     cup blanched almonds

     cup almond meal

     cup flour

     180g butter – melted

    1.1/2 cups icing sugar (250g)

    5 egg whites



Bake almonds for 10mins till brown at 220*C.

Cool and ground.

Place in a large bowl, add icing sugar and flour. Mix well.

Stir in egg whites, flavouring, and melted butter. Mix well.

fill greased tins. (friand tins are available most places now)

Bake 220*C for 15-20 minutes till golden brown and firm.

Cool in tin for 5 minutes before turning out.



I make up whatever flavour I can think of. Any type of berry is really nice. Frozen, fresh or tinned is fine. Approx. cup of flavouring with the above quantity is usually enough. This will make 8 – 10 Friands.

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

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Makes approx 35

Oven temp. 180*C



170g butter

170g sugar

255g polenta

100g flour

2 eggs

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

200g white chocolate &endash; melted.



… 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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Makes 1 (20cm x 30cm)

Oven temp 180*C



     1 cup flour

     cup coconut

     cup brown sugar

     125g butter – melted


     4 Tblspns golden syrup

     125g butter

     2 x 400g cans sweetened condensed milk


     125g chocolate

     60g copha



Combine all ingredients and mix well.

Press into lined tin and bake for 15 minutes or until brown.


Combine all ingredients and pour over base.

Return to oven and bake 20 minutes or until caramel is golden.

Cool in fridge until cold.


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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Makes 40 – 50

Oven temp. 180*C


     2 cups plain flour

     teaspoon baking powder

     teaspoon salt

     2 eggs

     rind of 1 orange

     1 cup sugar

     120g almonds

     80g pinenuts

     125g choc pieces

     125g chocolate for coating


Place dry ingredients in a large bowl.

Mix together eggs, rind and sugar. Mix in the nuts and chocolate.

Add to dry ingredients. Mix well.

Turn out onto floured board and shape into a long log.

     Approx. 40cm x 8cm.

Cut in half and place on a greased baking tray.

Bake hour till brown.

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

Rebake approx. hour till brown.

Cool on tray. Coat on side with chocolate.

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Makes 12 individual or 1 pie.




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





… 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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Makes 1 x round, loaf or square.

Oven temp. 180*C


      125g butter

      cup sugar

      2 eggs

      1 teaspoon vanilla essence

      4 ripe bananas

      1 teaspoon bi-carb.

      cup milk

      2 cups flour

      4 teaspoons baking powder

     Cheese Icing

     30g butter

     60g cream cheese

      1 teaspoon vanilla essence

      1 cup icing sugar


Cream butter, sugar and vanilla till light and fluffy.

Beat in eggs one at a time. Beat well.

Add banana pieces. Beat well.

Dissolve bi-carb in milk. Add b.p. to flour.

Fold in milk and flour alternately.

Pour into greased and floured tin.

Bake approx 1 hour.


     Cheese Icing

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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Makes approx.20

Oven temp. 160*C


      2 cups flour

      pinch salt

     cup sugar

     1 cup cornflour

     250g butter


Place all ingredients in bowl and mix on low speed until dough forms. (scrape down sides frequently)

Knead on floured bench and roll to 5mm thick.

Cut to desired shapes.

Place shapes onto greased trays.

Bake 20-30 minutes till just starting to colour.

Cool on trays.


     N.B. These biscuits are fragile and break easily.


Makes approx.20

Oven temp. 160*C

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Makes approx. 20

Oven temp. 160*C


     1 cup Rolled Oats

     cup Coconut

     1 cup Flour

     1.1/2 teaspoons Bi-carb

     2 Tablespoons Boiling water

     1 cup Sugar

     125g Butter

     2-3 Tablespoons Golden Syrup


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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1 can Sweetened Condensed Milk

4 cups Cornflakes

! cup Raw Peanuts

2 cups Mixed Dried Fruit

200g Dark Chocolate &endash; melted



… 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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Makes approx. 20

Oven temp 180*C


      125g butter

      cup castor sugar

      cup brown sugar

      1 teaspoon vanilla essence

      1 egg

      1 2/3 cup flour

      3 teaspoons baking powder

      1 tablespoon custard powder

      cup dark choc bits

      cup white choc bits


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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Makes one large tart or 24 tartlets or individual pies.

Oven temp. 180*C


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



… 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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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.


… 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.



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.



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

… Piping bags must be completely dry.


… Varieties of NUDIBRANCHS are only limited to your imagination.


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STICKY DATE PUDDING with Butterscotch Sauce


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







70g PECANS &endash;toasted and chopped







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.


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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