a taste of bunch

2020 issue

sweet and savoury bunchee recipes

Inspired by bunchees
As we do at this time every year, we find ourselves reflecting on
the many highlights each and every bunchee has contributed to
the site throughout 2020. What jumped out at us were the many
wonderful acts you’ve done this year and how each and every one
of you really put the community first during the events of 2020
– whether you instigated a cooking challenge or joined in one,
created an activity, shared a feel-good story, kept the chat
section a refuge from stressful news with a humorous post
or sharing of an idea – none of it went unnoticed and
all of it was appreciated by us behind the scenes, and
most importantly we loved watching you all come
together in support and solidarity.

We created this bunch recipe eBook with all bunchees in mind to

show our appreciation of everything you’ve done throughout 2020.
We love how you share your special recipes, and bringing them
to life in an eBook is always a fun way to celebrate what you
do best on bunch – sharing food.

We hope the recipes in these pages tickle your tastebuds

and inspire you to get creative in the kitchen with your family
this festive season.

From all of us behind the scenes, we hope you have a safe and
joyous break with your loved ones that is full of food and laughter.
We are very much looking forward to another year together in 2021.

Lots of love,
the Bunch Team
CONTENTS
Click on an image to visit the recipe

SAVOURY SWEET

Arancini Crusty Italian Cheesecake Blueberry & Lemon-

Bread Mousse Curd Cheesecake

Creamed Corn Pizza Cob Cherry Apple

& Bacon Slice Loaf Dip Slice Pie

Five-Spice Karaage Berry Caramel

Pork Belly Chicken Lamingtons Shortbread Slice

Bacon & Focaccia Ice-Cream Orange &

Egg Muffins Sandwich Almond Cake

Mongolian Sweet Potato & Pavlova Shortbread

Beef Beetroot Patties Roll Biscuits

Prawn & Bacon Vegetable Raspberry & Lemon

Fettuccine Stack White-Choc Muffins Cheesecake
ARANCINI
Once you take one bite of my arancini, you will be back for more!

Makes 12 Prep 30 mins 1 Heat oil and butter in a small a large bowl and set aside
+ chilling time Cook 30 mins saucepan over medium heat. to cool completely.
Add onion and cook for 3 Add egg to cooled risotto
1 tbs olive oil 5 minutes or until soft. Add and stir through with a fork.
1 tbs butter garlic and cook for 1 minute. 4 Put the breadcrumbs on
1 large onion, chopped Add rice and stir for 5 minutes. a plate (or shallow bowl).
2 garlic cloves, crushed 2 Add 1/2 cup of water to stock 5 Roll risotto into 12 balls.
1 cup arborio rice in a jug. Gradually add half of Push a cube of mozzarella
2 cups chicken stock the stock mixture to the rice, in into ball centres and seal.
1/4 cup dry white wine batches, stirring continuously, Roll in breadcrumbs to coat
20g grated parmesan until absorbed. Add wine and and place on a plate. Chill,
1 egg, lightly beaten continue to cook on a simmer uncovered, for 30 minutes.
breadcrumbs, for coating until absorbed. Gradually stir 6 Meanwhile, heat oil in a
100g mozzarella cheese, in remaining stock, until saucepan, ensuring it is not
cut into 12 cubes absorbed and the rice is too hot. Fry arancini, in batches,
vegetable oil, for frying tender. Remove from heat, for 4-5 minutes until golden.
flat-leaf parsley, stir in parmesan and season Remove and drain on paper
to garnish to taste. Transfer risotto to towel. Serve with parsley.

created by
simzfoodie
CRUSTY ITALIAN BREAD
The easiest, no-mess, no-fuss crusty Italian bread ever!

Serves 6 Prep 10 mins 2 Mix gently with a spatula dough onto a sheet of baking
+ overnight proving time until combined. (It will be paper and make a cross in the
Cook 50 mins sticky.) Cover the bowl with top of the dough with a sharp
plastic, then a tea towel and knife. Lift the paper and dough
375ml lukewarm water leave in a warm spot overnight and carefully place into the
5g fresh yeast or 7g sachet – up to 24 hours – until dough hot pan. Wet your hands and
dried yeast is bubbled and has doubled. flick a little water onto the
31/2 cups plain flour + extra 3 Turn the dough out onto a dough. Cover pan with a lid
¾ tsp salt lightly floured surface. Add and bake for 30 minutes.
cooking oil spray a little extra flour and gently 5 Remove lid and bake for
flatten. Fold and flatten the a further 15-20 minutes until
1 Place lukewarm water into dough 5 times, then shape golden. (Tap bread – a hollow
a large bowl and sprinkle over into a ball. Put into a bowl and sound indicates it’s ready.)
yeast. Stir a little. Add flour set aside for further 30 minutes. Transfer to a wire rack to cool.
over the top of the liquid and 4 Place a Dutch oven/cast-iron
add salt (Avoid salt coming casserole pan into the oven created by
into direct contact with yeast.) and heat to 230C. Put the dolce14
CREAMED CORN & BACON SLICE
A deliciously moist slice that is lovely eaten hot or cold.

Serves 8 Prep 15 mins 1 Preheat the oven to 170C, flour in a large bowl. Pour
Cook 50 mins fan forced. Line a 20cm x mixture into prepared tin.
30cm slice tin with baking Scatter the reserved cheese
2 rashers rindless bacon, paper. over the top and sprinkle with
roughly chopped 2 Place chopped bacon on paprika. Bake for 45 minutes
1 1/4 cups grated Woolworths a sheet of paper towel on a or until golden brown.
extra tasty cheese microwave-safe plate and
4 eggs, lightly whisked cover with a second sheet of Could add some
1/3 cup vegetable oil paper towel. Microwave on grated zucchini for extra
400g can Woolworths HIGH, in 1 minute bursts, for serve of veg and added
creamed corn 3 minutes. colour. Or add some
1 small carrot, grated 3 Reserve 1/4 cup of grated chopped herbs if you
1/2 brown onion, finely diced cheese. Whisk the eggs and have them in the fridge.
2 garlic cloves, crushed oil together until combined.
1 cup Woolworths self-raising Combine the cooked bacon, created by
flour corn, carrot, onion, garlic and fishnturtle
smokey paprika, to taste
PIZZA COB LOAF DIP
Grab the kids and make this recipe together – it’s a winner for sharing.

Serves 4 Prep 10 mins 1 Preheat oven to 180C. Line a 4 Combine cream cheese,
Cook 30 mins baking tray with baking paper. sour cream, pizza sauce,
2 Cut the top portion off the tomato, 3/4 of the salami
1 crusty cob loaf loaf (about 4-5cm from the and 3/4 of the cheese in a
¼ cup olive oil top) and scoop out the bread bowl. Spoon half the cream
2 garlic cloves, crushed from the centre to leave a cheese mixture into bread
250g tub light cream cheese 2cm shell. Place the shell shell. Stir half the shredded
200ml light sour cream on the baking tray. Tear the cheese and salami into the
½ cup pizza or pasta sauce bread from the centre into remaining mixture and spoon
¼ cup tomato paste bite-size pieces and place into bread shell. Top with
⅓ cup fresh chopped tomato on baking tray. remaining cheese and salami
or capsicum 3 Combine oil and garlic in and sprinkle with herbs. Bake
8-10 slices of salami (80g), a small bowl. Brush some of for 30 minutes or until dip is
chopped the garlic oil onto the inside warm and bread is toasted.
1 cup shredded cheese of the bread shell. Pour the
½ tsp dried italian herbs remaining garlic oil over the created by
bread pieces. vlouey
FIVE-SPICE PORK BELLY
Delicious crispy pork crackling with a touch of Chinese spice.

Serves 6 Prep 15 mins + into the flesh. Rub at least and roast for a further 20
overnight proving time 1 tbs of the remaining salt minutes until meat is cooked
Cook 1 hr 10 mins into the rind. Leave to season through and juices run clear.
overnight in the fridge, Rest for 10 minutes. Serve.
1kg pork belly, rind scored uncovered, rind side up.
2 tbs five-spice powder 2 Preheat the oven to 180C. A needle meat
3 tbs salt flakes Place pork belly, rind-side tenderiser makes pork more
1 tbs white pepper down, on a wire rack over tender and helps to create
1 tbs white vinegar a baking tray. Roast for a crispy crackling. They are
50 minutes or until the rind available from kitchenware
1 Pierce flesh of pork with is crispy. Increase oven stores or online.
a needle meat tenderiser temperature to 240C. Turn
(see Tip). Rub five-spice the pork so the rind is facing created by
powder, 1 tbs salt and pepper up. Brush vinegar over rind meyuu
KARAAGE CHICKEN
Spicy, tender chicken pieces that are full of flavour.

Serves 2 Prep 10 mins + 2 tbs plain flour battered. If it’s too powdery
marinating time Cook 15 mins vegetable oil, for deep frying add a little water to loosen.
½ cup cornflour 3 Heat oil in saucepan over
400g chicken breast fillet dipping sauce and lemon medium heat. Place cornflour
2 tbs soy sauce wedges, to serve in a bowl. Roll chicken pieces
1 tsp crushed garlic in cornflour and lower into
1 tsp crushed ginger 1 Cut chicken into small oil. Deep fry, in batches, until
1 tsp mayonnaise bite-size pieces and combine golden brown and cooked
1 tsp oyster sauce in a large bowl with soy sauce, through. Remove with a
1 tsp white vinegar garlic, ginger, mayonnaise, slotted spoon and place on
1 tsp sesame oil oyster sauce, vinegar, sesame a plate lined with paper towel.
½ tsp brown sugar oil, sugar, pepper, chilli flakes, Serve with dipping sauce
½ tsp ground black pepper chives and cumin. Chill in (mayo, sriracha or sweet chilli
½ tsp chilli flakes (optional) fridge for at least 30 minutes are best) and lemon wedges.
½ tsp chopped chives or overnight.
(optional) 2 Add flour to marinated created by
½ tsp ground cumin (optional) chicken and mix until lightly atiny
BACON & EGG MUFFINS
An easy gluten-free snack idea.

Makes 12 Prep 10 mins 1 Preheat the oven to 180C. Divide evenly between muffin
Cook 20 mins Grease a 12-hole muffin tray holes. Sprinkle remaining
(or for easy cleaning, line with cheese over the mixture then
6 eggs paper cases). top each with a tomato.
150ml milk 2 Put eggs, milk and herbs in 3 Bake for 20 minutes or in an
1 tsp mixed herbs a large bowl, season with salt air fryer at 180C for 9-12 minutes.
150g rindless bacon, chopped and whisk with a fork. Add
2 handfuls (50g) baby bacon, spinach and half the created by
spinach, roughly chopped cheese, and stir to combine. mummagong
1 cup grated cheddar or
mozzarella cheese
6 cherry tomatoes, halved
FOCACCIA
Add your own touch with dressings, or leave it plain for dips.

Serves 8 Prep 15 mins + 12 while stirring, until the dough continue moulding to fit the
hours proving Cook 25 mins becomes soft in texture. tray. Drizzle with a little olive
Cover the bowl with plastic oil and toppings (see tip) and
4 cups plain flour wrap and place in a warm bake for 25 minutes or until
¼ tsp dry yeast area to rest and rise for at a light golden brown.
1½ tsp Himalayan cooking salt least 12 hours until doubled
1¾ cups water, at room in size, with a bubbly, Using a handle of the
temperature crater-like appearance. spoon makes it easier to
2 tbs olive oil + extra for 2 Preheat oven to 220C. combine, prevents aeration
rubbing Grease a baking or pizza tray and overworking of the dough.
or line with baking paper. You can use anything you
1 Add flour, yeast, salt and 3 Rub your hands with a little enjoy on the top, I like fresh
1 cup of water to a medium olive oil, turn the dough out rosemary, sliced garlic, olives
bowl. Using the handle of onto the prepared tray and and some cherry tomatoes.
a wooden spoon, stir to gently shape it to fit the tray.
combine (see tip). Add olive oil The dough will be very sticky created by
and remaining water, slowly and have some elasticity so claudie13
MONGOLIAN BEEF
It’s super easy, and delicious, to make Mongolian beef from scratch!

Serves 4 Prep 15 mins 1 Combine beef, cornflour, 4 In a separate frying pan,

Cook 15 mins wine, bicarbonate soda, egg heat 1 tbs of the oil over
and pepper in a medium medium-high heat and stir-fry
500g diced beef bowl. Set aside. the garlic and chilli for 1 minute.
1/4 cup cornflour 2 In a separate bowl, combine Add the beef and stir-fry for
2 tbs shaoxing wine soy sauce, sugar and ¼ cup a further 1 minute. Add sauce
1 tsp bicarbonate soda of water. Stir to dissolve the and stir-fry for 1-2 minutes or
1 egg, lightly whisked sugar and set aside. until all the liquid has been
1/4 tsp ground black pepper 3 Heat oil in a large deep absorbed. Add spring onion
1/4 cup soy sauce frying pan over medium-high and stir-fry for a further minute.
1/4 cup white sugar heat. Cook the meat, in Remove from heat and stir
2 cups oil, for deep frying batches for 1-2 minutes until through sesame seeds.
8 cloves garlic, crushed golden brown. Remove using
2 fresh chillies, sliced a slotted spoon, transfer created by
1 bunch spring onions, cut to a bowl and set aside. monzajn
into 3cm pieces
1 tbs toasted sesame seeds
SWEET POTATO & BEETROOT PATTIES
Expect to be asked for seconds and thirds with this dish.

Makes 16 Prep 40 mins 1 Bring lentils and stock to 4 Add breadcrumbs, flour
Cook 40 mins the boil in a saucepan over and beetroot mixture to the
medium heat. Reduce heat sweet potato and stir well to
1 cup brown or green lentils and cook until soft. combine. Season to taste.
2 cups vegetable stock 2 Meanwhile, add sweet 5 Line an oven tray with baking
1 large sweet potato, peeled, potato to a separate saucepan paper. Roll ¼ cup of mixture
cubed (300g) of cold water and bring to the into balls then flatten to make
1 tbs olive oil, plus extra boil. Reduce heat and cook for patties. Place on prepared tray.
1 large onion, finely diced 10 minutes or until soft. Drain 6 Heat extra olive oil in a large
4 garlic cloves, crushed and return to pan. Add lentils to frypan over medium heat.
1 tsp ground turmeric potato and mash to combine. Cook patties, in batches, for
1 tsp ground cumin 3 Heat oil in a frypan over low 3-5 minutes each side until
125g cooked grated beetroot heat. Add onion and garlic and golden. Serve with salad
40g baby spinach, chopped cook for 5 minutes until soft. and lemon.
1 cup Panko Breadcrumbs Add spices, beetroot and
1/2 cup plain flour spinach and cook, stirring, created by
salad and lemon, to serve until spinach wilts. Set aside. gypsynic
PRAWN & BACON FETTUCCINE
A quick, easy and very tasty family recipe!

Serves 4 Prep 20 mins 1 Heat the oil in a large deep 2 While the sauce is cooking,
Cook 10 mins frypan. Add onion and garlic cook the fettuccine in a large
and cook until softened. Add saucepan of boiling water for
1 tbs olive oil capsicum, tomato and 2 minutes. Drain the pasta,
1 brown onion, diced bacon. Cook for 3 minutes, reserving ⅓ cup of pasta
1 garlic clove, crushed stirring constantly, until the water. Add pasta and water
1 small red capsicum, diced bacon is cooked. Stir in the immediately to the sauce
1 small tomato, diced prawns and cream. Taste and with the spinach and
200g rindless bacon rashers, season with salt and pepper. parmesan. Stir until the
diced Cook for 3 minutes, stirring spinach is wilted. Serve.
500g fresh green tiger continuously, until the prawns
prawns, peeled, deveined change colour. Remove from created by
100ml cream the heat. monie85
2 x 375g fresh fettuccine
100g baby spinach leaves
1/2 cup grated parmesan
cheese
VEGETABLE STACK
This is a lovely way to get your family to eat lots of vegies.

Serves 8 Prep 45 mins 2 Heat 1 tbs of oil in a large 1/3 of the onion. Scatter over
Cook 50 mins frying pan over medium heat. 1/3 of the mozzarella. Top with
Cook potato, zucchini and zucchini, then repeat tomato,
2 tbs olive oil carrot for 5 minutes to soften. onion and mozzarella layers.
2 large potatoes, thinly sliced Transfer to a bowl. Set aside. Top with carrot, repeat tomato
1 large zucchini, thinly sliced 3 Add remaining oil and onion and onion layers, and finish with
3 carrots, thinly sliced to pan over low heat. Add garlic, potato. Combine parmesan
1 onion, finely chopped stirring, for 5 minutes until soft. and remaining mozzarella and
1 garlic clove, crushed Transfer to a bowl. Set aside. scatter on top. Place pan on an
440g can diced tomatoes 4 Meanwhile, put tomato in a oven tray. Bake for 40 minutes
1 cup grated mozzarella cheese saucepan over medium heat. until golden. Cut into wedges.
1/2 cup grated parmesan Bring to boil and simmer until
cheese thick and liquid is reduced. You can add chopped
5 To assemble, layer 1/2 the bacon to this stack.
1 Preheat oven to 180C. Line potato, overlapping, over base
the base of a 20cm springform of prepared pan. Spread over created by
pan with baking paper. 1/3 of the tomato mixture, then Brig_17
CHEESECAKE MOUSSE
A light citrus treat that’s easy to make.

Serves 10 Prep 15 mins 1 Break biscuits into a food 5 Heat the gelatine mixture
+ 2 hours setting time processor and pulse until in a microwave on high for
fine crumbs. Transfer to a 30 seconds. Stir well for
250g pkt gingernut biscuits bowl, add butter and stir to 1 minute or until completely
60g butter, melted combine. Place 3 tbs in the dissolved. Cool for 5 minutes
21/2 tbs lemon juice bases of 10 serving glasses. until slightly thickened. Slowly
11/2 tsp gelatine powder 2 Combine lemon juice and 11/2 add gelatin mixture to cream
375ml (11/2 cups) cream tbs of water in a bowl, sprinkle cheese mixture, stirring
350g cream cheese, over gelatine and stir. Set continuously, until combined.
at room temperature aside for 5 minutes to soften. Lightly fold in the whipped
1 cup icing sugar, sifted 3 Meanwhile, beat cream, cream. Spoon ½ cup of filling
350g jar lemon curd with electric beaters, in a large over the crumb bases in
yellow food colouring bowl until soft peaks form. serving bowls. Chill for
(optional) 4 In a separate bowl, beat 2 hours or until set.
extra whipped cream, berries cream cheese with electric 6 To serve, top mousse with
and mint leaves, to serve beaters until smooth. Add extra cream, berries and mint.
icing sugar and lemon curd
and beat until combined. Stir created by
in food colouring. Set aside. nic86
BLUEBERRY & LEMON-CURD CHEESECAKE
A creamy cheesecake with lemon and summer blueberries.

Serves 12 Prep 30 mins + 2 Put maple syrup and half the 4 To make filling, process
overnight setting time blueberries in a small saucepan cream cheese, cream and
Cook 5 mins over high heat. Bring to the boil, icing sugar in a clean food
then reduce heat and simmer processor until smooth and
1/4 cup maple syrup for 4 minutes or until blueberries thick. Reserve 1 tbs of lemon
125g blueberries soften and the sauce is slightly curd, then add the remainder
250g sweet plain biscuits thickened. Remove from heat, to the cream cheese mixture
1 tsp ground cinnamon stir in the remaining blueberries and process until combined.
80g unsalted butter, melted and set aside. 5 Spoon filling into crumb shell
500g cream cheese, at room 3 To make base, place biscuits and smooth surface. Dot with
temperature in a food processor and pulse reserved lemon curd and swirl
1/2 cup thickened cream until mixture resembles fine through. Spoon over cooled
1/3 cup icing sugar, sifted crumbs. Add cinnamon and blueberry sauce and swirl.
2/3 cup lemon curd butter and process to combine. 6 Chill overnight or until set.
Transfer to prepared pan and
1 Grease a 23cm-round press firmly over base and created by
springform pan and line base. sides (3-4cm up side). Chill. Charlotte8
CHERRY SLICE
A juicy sweet treat that is perfect for morning tea.

Serves 20 Prep 15 mins until well combined. Transfer Add the cornflour mixture and
+ 2 hours 30 mins setting time to the prepared pan and press stir continuously for 3-4 minutes
Cook 10 mins down firmly. Chill. or until liquid is clear and
3 Meanwhile, place frozen thickened. Remove from
375g Scotch finger biscuits cherries in a medium the heat and set aside for
160g butter, melted saucepan over medium heat. 5 minutes to cool.
650g frozen pitted cherries Cook until the cherries soften 5 Remove the pan with the
85g port wine jelly crystals and release their juice. Bring crumb base from the fridge
2 tbs cornflour to the boil. Add jelly crystals and pour cherry mixture
and stir well to dissolve. over the base. Set aside for
1 Line a 30cm x 20cm slice pan Remove from the heat. 30 minutes, then refrigerate
with baking paper. 4 Combine cornflour and for 2 hours or until set.
2 Break biscuits into a food 2 tablespoons of water in a
processor and pulse until fine small bowl until smooth. Return created by
crumbs. Add butter and stir cherry mixture to medium heat. sweetbuns5
APPLE PIE
This is a family favourite that I’ve been making for years.

Serves 8-10 Prep 20 mins 2 Sift flours and custard 4 Divide pastry into 2 portions,
+ 1 hour chilling time powder together into a large 1 slightly larger than the other.
Cook 35 mins bowl. Add sugar and butter Roll out larger portion on a
and use your fingers to rub lightly floured surface until large
1 1/2 cups plain flour, plus extra in the butter. Make a well in enough to cover base of pie
3/4 cup self-raising flour the centre. Add egg yolk, dish. Lift into dish. Press over
1/3 cup cornflour reserving the white, and base and side. Spread jam over
1/3 cup custard powder 3-4 tbs of cold water, stirring base. Fill with apple mixture.
1 tbs caster sugar until mixture forms a firm 5 Roll out the remaining
185g cold butter, chopped dough. Turn out onto a lightly pastry. Brush the edge of the
1 egg, separated floured surface and knead base pastry with lightly beaten
7 (1 kg) tart green apples, lightly until smooth. Wrap in egg white. Lay pastry top over
peeled, cored, sliced plastic. Chill for 1 hour. apple and press the edges to
2 tbs caster sugar 3 Meanwhile, combine apple, seal. Trim excess pastry.
1/2 tsp ground cinnamon ½ cup water, sugar, spices and 6 Brush top of pie with egg
8 whole cloves lemon rind in a saucepan. white and sprinkle over a little
1 tsp grated lemon rind Cook, covered, over medium- sugar. Make a few steam
2 tbs apricot jam high heat for 5 minutes or until holes. Bake for 30 minutes or
sugar, to decorate the apple is tender. Drain liquid until golden brown.
into a small bowl and reserve.
1 Preheat oven to 180C. Line Remove the cloves and leave created by
a 20-23cm pie dish. the apple to cool. snoopy12
BERRY LAMINGTONS
A very berrylicious treat – your only choice is which flavour to enjoy first!

Makes 24 Prep 15 mins 1 Divide coconut between 4 Using a large knife, cut each
+ 1 hour setting time two separate plates. Set sponge cake into 12 squares.
aside. Boil kettle (you will 5 Using a fork and half of the
3 cups desiccated coconut need 4 tbs of hot water to cake pieces, dip each piece
1 cup frozen raspberries, make icing mixtures.) into the raspberry icing,
defrosted 2 To make raspberry icing, carefully turning to coat
2 cups icing sugar add raspberries, 1 cup of icing completely. Gently tap off
1 cup frozen blueberries, sugar and 2 tbs of boiling excess. Transfer to coconut
defrosted water to a food processor and and gently toss to coat.
460g plain unfilled sponge process until a paste forms. Transfer lamingtons onto
cake, 2 layers Transfer to a medium bowl. a wire rack to set for 1 hour.
blue food colouring (optional) Set aside. Repeat with the remaining
3 To make blueberry icing, cake pieces, coating them
rinse the food processor. Add with the blueberry icing.
blueberries, remaining icing Store lamingtons in the fridge.
sugar and 2 tbs of boiling
water and process until a For brighter results, use
paste forms. Transfer to a food colouring in icing. Split in
separate bowl. Set aside. half and sandwich with cream.

created by
Pinky09
CARAMEL SHORTBREAD SLICE
An easy slice to make that’s not too sweet but will satisfy a craving.

Makes 28 Prep 15 mins 2 Stir butter, condensed milk 6 Crumble the reserved base
Cook 45 mins and golden syrup in a small mixture over the nuts. Bake for
saucepan over low heat until 40 minutes or until the edges
60 butter melted. Set aside to cool. turn a rich caramel colour. Cool
200g (½ tin) sweetened 3 Combine flour and sugar in before cutting into squares.
condensed milk a bowl. Add butter and vanilla
1 tbs golden syrup and stir until combined and a I used 80g macadamia
2 cups plain flour stiff dough forms. nuts for my topping. You can
¼ cup caster sugar 4 Press two-thirds of the dough use your favourite type of nut
125 g butter, melted into the prepared tin, reserving or leave them out all together.
1 tsp vanilla bean paste the remainder (if it’s a warm This slice is also lovely using
½ cup nuts, finely chopped or day keep the remaining mixture walnuts or salted peanuts.
chocolate chips (see Tip) in the fridge until needed). Enjoy with a cup of coffee
5 Pour cooled caramel over or tea for an afternoon treat.
1 Preheat oven to 160C. Grease the base and smooth top.
a 30cm x 20cm (3cm deep) Scatter chopped nuts over created by
slice tin. Line with baking paper. the caramel. nom_nom
ICE-CREAM SANDWICH
A favourite with little and big kids alike!

Makes 18 Prep 15 mins 1 Line a 21cm x 15cm flat Add another layer of biscuits
+ overnight setting time bottomed plastic container on top (match arrangement
with baking paper. Arrange a to base biscuit layer). Cover
2 x 250g pkts malt biscuits layer of biscuits (approx 18–20 and freeze overnight.
600ml thickened cream biscuits) in the base to cover. 3 To serve, remove from the
395g tin sweetened 2 Put the cream in a large bowl freezer and cut between the
condensed milk and beat with an electric mixer biscuits to form ‘sandwiches’.
200g melted chocolate until thickened and soft peaks Dip or drizzle with chocolate
and 1/2 cup sprinkles, form. Add condensed milk and and sprinkles, if desired.
to decorate continue beating until thick. Pour
mixture over the biscuit base and created by
use a spoon to spread evenly. tam_fronts
ORANGE & ALMOND CAKE
Beautiful moist cake that keeps really well.

Serves 12 Prep 20 mins simmer, covered, for 1 hour, prepared tin and bake for 1 hour
Cook 2 hours ensuring that the oranges or until cooked when tested
remain covered with water. with a fine skewer. Remove
6 (750g) small oranges Drain and cool. from oven and cool in the pan.
5 eggs 2 Meanwhile, preheat oven to 5 Meanwhile, juice reserved
11/2 cups caster sugar 170C. Line the base of a 26cm oranges. Stir 1 cup juice and
400g almond meal springform pan. extra sugar in a saucepan over
1/4 cup self-raising flour 3 Halve the cooked oranges, medium-high heat until sugar
1/2 cup caster sugar, extra discard any seeds, then chop dissolves. Boil until mixture is
80g pistachio nuts into large chunks. Process in a reduced and thickened. Cool.
cream or ice-cream, to serve food processor until puréed. 6 Coarsely chop pistachios.
4 Beat the eggs and sugar in Spoon glaze over warm cake
1 Place 4 whole oranges in a medium mixing bowl with an and scatter over nuts. Serve
a large saucepan and cover electric mixer until light and with cream or ice-cream.
with water (reserve the fluffy. Add almond meal, flour
remaining oranges for the and orange puree and stir well created by
glaze). Bring to the boil and to combine. Pour batter into cass82
PAVLOVA ROLL
A remake of the classic pavlova – a quicker version!

Serves 8 Prep 15 mins + 2 Beat the egg whites in a remove from the pan and
chilling time Cook 20 mins medium bowl with an electric transfer to a clean surface.
mixer until soft peaks form. 4 Whip 200ml of the cream
4 egg whites Gradually add sugar and until thick. Spread over the
3/4 cup caster sugar continue to beat until pavlova and top with
1 tsp cornflour dissolved. Add cornflour, strawberries. Roll the pavlova
1 tsp white vinegar vinegar and vanilla essence, into a log, starting from the long
1 tsp vanilla essence beating continuously after side and removing the baking
300ml thickened cream each addition until combined. paper as you go. Place onto a
250g strawberries, hulled, 3 Spread the mixture into the baking tray and chill overnight.
chopped prepared pan and smooth 5 To serve, whip remaining
170g can passionfruit pulp with a spatula or the back of a cream until thick. Spoon along
(or 2-3 fresh passionfruit) spoon. Bake for 20 minutes or the top of log and decorate
until pale golden and cooked with remaining fruit.
1 Preheat the oven to 170C and through. Remove from the
line a 25 x 38cm shallow pan oven and cool for 20 minutes. created by
with baking paper. Using the baking paper, Sonyy
SHORTBREAD BISCUITS
So simple and so delicious.

Makes 40 Prep 10 mins 3 Gradually stir in flour until simmering water (see tip).
Cook 15 mins combined. Turn mixture out Dip the biscuits into chocolate,
onto a floured surface and allowing excess to drip off. Top
250g butter, chopped, softened knead gently until it comes with sprinkles and return to
1/2 cup brown sugar together in a smooth ball. the trays to set.
2 1/2 cups plain flour, plus extra 4 Roll out dough with a rolling
100g dark cooking chocolate pin until 4mm thick. Cut out I usually divide the
2-3 tbs sprinkles biscuits, using a 6cm-fluted biscuit batch into three:
cutter and transfer to prepared one batch is plain; second
1 Preheat oven to 160°C. Line trays, allowing space between. batch I add chocolate;
2 large baking trays with 5 Bake for 15 minutes or until third batch, I add chocolate
baking paper. golden. Cool for 5 minutes and sprinkles.
2 Cream butter and sugar before transferring to wire rack.
together in a bowl with 6 Meanwhile, melt chocolate created by
electric beaters for 5 minutes. in a bowl over a saucepan of tamsta
RASPBERRY & WHITE-CHOC MUFFINS
Moist, quick and easy-to-make muffins for any occasion.

Makes 12 Prep 10 mins 2 Sift flour into a large bowl. before transferring to a wire
Cook 25 mins Add sugar and stir to combine. rack to cool completely.
Make a well in the centre of 5 To decorate muffins, melt
2 cups self-raising dry mixture. the remaining white-chocolate
flour 3 In a separate bowl, whisk until smooth (see Tip). Drizzle
3/4 cup caster sugar egg, oil and milk together. over the muffins and add
1 egg Pour into the dry ingredients raspberries to finish, if desired.
1/4 cup vegetable oil and gently fold in with a
1 cup milk spatula until just combined. Could add remaining
125g frozen or fresh Add raspberries and 100g of white chocolate into a small
raspberries (optional) chocolate chunks and fold snap-lock bag and microwave
150g white-chocolate, through the mixture gently. on low until melted. Snip off
coarsely chopped Do not over mix. the corner of the bag for
4 Spoon muffin mixture drizzling over muffins.
1 Preheat oven to 180C. Line evenly into the cases. Bake
a 12-hole muffin tray with for 25 minutes or until golden. created by
muffin cases. Cool in tray for 5 minutes ihaperaa23
LEMON CHEESECAKE
This recipe is so easy to do in the blender.

Serves 10 Prep 15 mins + 1 Line a 30cm x 20cm slice juice together until smooth
setting time tray with baking paper. in a blender. Pour over the
Arrange biscuits over base biscuit base and smooth the
375g pkt scotch finger of the prepared tin, trimming surface. Cover and refrigerate
biscuits (can use gluten to fit, if necessary. (I used for at least 2 hours to set.
free) 18 biscuits; 16 whole biscuits 3 Slice and top with
395g tin sweetened plus 2 biscuits halved to fill strawberries to serve.
condensed milk the space).
250g pkt cream cheese, 2 Beat condensed milk, created by
at room temperature cream cheese and lemon Yogyo
1/4 cup lemon juice
sliced strawberries, to serve
Happy cooking, bunchees!

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