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Chinese style chilli beef 📷

500g or so of rump steak ( slice thin and bash with a meat mallet )

Marinade 1 teaspoon cornflour 1/2 teaspoon bi carb 2 teaspoons soy sauce

Whisk together the marinade ingredients, add the meat and allow to marinade for 30minutes-2 hours tops. You can skip this part if you like but it really does tenderise the meat well. Meanwhile prepare the vegetables and sauce.

Stir Fry ingredients 4 cloves garlic minced 1 knob ginger minced 2 birds eye chilli sliced 1 red and green long chilli or any chilli will do 1 brown onion 1 carrot sliced 1 cup broccoli florets 1 cup cauliflower florets 1 cup chinese green vegetable like choy sum, bok choy or Chinese broccoli

Sauce 1/2 cup low sodium chicken stock 1/2 cup soy sauce 1 teaspoon cornflour 1 tablespoon honey 1 teaspoon rice wine vinegar 1 tablespoon sesame oil

Method Whisk all sauce ingredients together in a bowl. Heat up a fry pan too high add some oil and brown the beef. Once the beef is lovely and brown remove from the pan and set aside. Then add the garlic, onion, chilli and ginger stir fry for a couple mins, add the carrot, broccoli, cauliflower and carrot, stir for for a further few minutes, add the Asian green vegetables plus the sauce stir until the sauce starts to thicken. Serve immediately with rice or on its own

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Bariatric Jelly Slice Condensed Milk Recipe

Ingredients:

2 & 1/2 cups Zymil Lactose Free Cream

1/4 cup butter

3/4 cup monkfruit sugar alternative

1/2 teaspoon vanilla essence

Method:

1. Add all ingredients into a saucepan and place over medium heat. Bring to the boil. Stirring regularly.

2. Once boiling, reduce heat to very low and simmer for 45 minutes.

3. Remove from heat and cool completely

Will refrigerate for up to 4 weeks (remove 30mins before using) or can be frozen for up to 6 months.

Jelly Slice Recipe

Ingredients:

1 packet FeelGood Protein Jelly (whichever flavour you prefer)

250g sugar & gluten free shortbread

175g melted butter

85g boiling water

5tsp powdered gelatine (split into 3 and 2 tsp amounts)

395g condensed milk

20ml lemon juice

Method:

1. Line a 16cm x 22cm slice pan with baking paper and set aside

2. Prepare jelly according to instructions and add 2 tsp gelatine. Mix well and set aside on the bench to cool (do not refrigerate)

3. Finely crush the biscuits and put in a bowl. Add the butter and mix well.

4. Press biscuit mix evenly into the slice tin and put in the fridge.

5. Mix the condensed milk with the lemon juice well.

6. Add 3tsp gelatine to the boiling water, mix until dissolved and then add to the condensed milk mix, combine well.

7. Pour mixture over biscuit base and refrigerate until set.

8. Once set, gently pour the cooled jelly over the filling and refrigerate again until set.

*will store up to 4 days in the fridge

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Ice cream slice

Ingredients

2 packets malt biscuits

1 600ml tub cream

1x can condensed milk

whatever chocolate you like crushed/broken into small pieces (I’ve used Honey Comb, Cherry Ripe, Rollo Caramel )

Method

line a dish with malt biscuits

whip the cream

add the condensed milk & crushed chocolate to the whipped cream

pour mixture on top of lined biscuits

put another layer of biscuits on top

freeze overnight

Cut up just as you are about to serve into small rectangles

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No bake Caramello slice

Ingredients

250 g plain sweet biscuits like Arnott's Marie Biscuits (cookies)

220 g Cadbury Caramello chocolate or alternative, see notes

1/4 cup (60g) butter

1/2-3/4 cup (200-300g) tin sweetened condensed milk full fat, see notes

1/4 cup (25g) desiccated coconut

250 g milk chocolate for topping

1 tbs coconut oil or vegetable oil optional

Instructions

Grease and line the base and sides of an 18cm x 28cm rectangular baking tin with baking paper. Set aside.

Crush biscuits in a food processor until fine crumbs remain. Set aside.

Break the Caramello chocolate into pieces and melt with butter in the microwave (or stove-top).

Stir through the sweetened condensed milk, coconut and crushed biscuits.

Press the mixture into the prepared tin and smooth firmly using the back of a spoon. Place into the refrigerator.

Melt the block of plain chocolate and vegetable/coconut oil (optional) in a microwave-safe bowl on 50% power for 3 minutes or until melted (stirring every 30 seconds) and spread evenly over the top of the slice.

Refrigerate for a minimum of 4 hours before cutting into slices.

RECIPE NOTES & TIPS

Ingredients Info:

Any plain sweet biscuits (cookies) can be used. I generally use Arnotts Marie biscuits. Graham crackers are an excellent alternative.

Cadbury Caramello chocolate is a popular chocolate sold within Australia and NZ. If you can't buy this particular brand, you can use any soft caramel filled chocolate block.

The amount of sweetened condensed milk you will need in this recipe will depend on the type/brand of biscuits you use. I recommend starting with 1/2 cup (or 200g) and if the mixture seems too dry and crumbly adding a little more (you want it to hold together well but certainly not be too soft). I also recommend choosing a full fat sweetened condensed milk (not a skim milk version) as it sets firmer.

Storing - You can store your Caramello Slice in the fridge in an airtight container for up to five days.

Freezing - This slice can be stored in an airtight container in the freezer for up to three months

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No-Bake Double Layer Tim Tam Cheesecake

Ingredients

400 g Tim Tam biscuits plus extra for decorating

80 g butter melted

300 ml cream lightly whipped

500 g cream cheese softened

1 tsp vanilla bean paste optional, or vanilla extract

3/4 cup sugar

2½ tsp gelatine dissolved in ¼ cup boiling water, cooled

200 g milk chocolate

200 g white chocolate

Instructions

To ensure a smooth cheesecake, make sure all ingredients are at room temperature before starting.

Grease and line the base and sides of a 23cm spring-form pan with baking paper and set aside.

Finely crush 300g of the Tim Tam biscuits in a food processor and place into a bowl.

Add the melted butter and mix until well combined.

Press the mixture firmly into the base of the pan and place into the fridge.

Whip cream and set aside.

Pour ¼ cup of boiling water into a cup, sprinkle over the gelatine and stir until dissolved. Allow to cool.

Beat the cream cheese, vanilla bean paste and sugar until smooth and creamy.

Add the cooled, dissolved gelatine to the mix and beat until well combined.

Divide the mixture equally between 2 bowls.

Melt the milk chocolate and set aside to cool.

Roughly chop the remaining 100g of Tim Tams.

Fold the melted milk chocolate, half of the whipped cream and half of the chopped Tim Tams through one portion of the cream cheese mixture.

Spoon the milk chocolate mixture into the prepared tin. Spread out evenly with a spoon.

Place into the fridge for 15 minutes.

Melt the white chocolate and set aside to cool.

Fold the melted white chocolate, the remaining whipped cream and chopped Tim Tams through the second portion of the cream cheese mixture.

Carefully spoon the mixture over the milk chocolate layer and spread out evenly with a spoon.

Place the cheesecake into the fridge to set for a minimum of 6 hours (for best results, leave in the fridge overnight before cutting).

Decorate with extra Tim Tams before serving.

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Lemon Meringue Slice

Ingredients

1 1/2 cups plain flour

1/2 cup icing sugar

150g butter cold

1 tsp cold water

395g condensed milk

2 eggs separated

2 tsp lemon rind grated

1/2 cup lemon juice

1/3 cup caster sugar

1/2 cup coconut flakes

Method

Preheat oven to 180C.

Grease and line a 20cm x 30cm lamington tray.

Process the flour, icing sugar, butter and water until the ingredients cling together.

Ball mixture together with hands and press evenly (using the curved side of a spoon) over base of prepared pan.

Bake at 180C for 15-20 minutes, or until browned.

Combine egg yolks, condensed milk, lemon rind and juice in a bowl.

Pour over cooked base and bake for a further 10 minutes.

Beat egg whites in a small bowl until soft peaks form. Slowly add caster sugar, beating until the sugar is dissolved.

Pour meringue over lemon filling. Sprinkle with coconut.

Bake for an extra 10 minutes, or until browned.

Cool in the pan.

Cut into medium-sized pieces to serve.

NOTES

Keeps for 3-4 days in an airtight container.

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Mini Fruit Tarts

Pastry shell - 3 cups of plain flour Pinch of salt 1 1/4 icing sugar 3 egg yolk 226 gr of room temp butter . Vanilla Filling - You can use instant pudding with fresh cream Or you can make Pastry crame - One cup milk 1/3 cup sugar 3 egg yoke 3 tb of flour ..cook slowly on the stove Pastry beat your butter add the icing sugar Then add the eggs yolks, sift flour and salt beat in low or use your hand to combine warp it up put it in the fridge at least 2 hours . Put dough in tart cases/moulds and bake for 15 minutes @ 160c let them cool before you put your fillings and toppings Enjoy

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Dough

600 grams SR flour

4 eggs

1 tsp baking powder

3/4 cup sugar

1/2 cup milk

Rind of one lemon

3/4 cup vegetable oil

Method:

Mix eggs, sugar, oil well in a mixer , add milk , add lemon rind, slowly add flour until all is well combined.

With wet palms make round balls the size of a large walnut and place on a lined baking tray . Bake at 190c until slightly golden, approx 15 min. They should look like half a sphere. Cool.

Sugar syrup:

1cup water , 1 cup sugar , 1 tablespoon Strega liquor ,

Two drops Red food colour .

2 cups extra sugar for coating

Method:

Mix sugar warm water well in a small saucepan,add few drops of red colouring and a teaspoon of Strega liquor ( optional)bring to boil and simmer for 10 minutes. Allow to cool.

Scoop out the bottom of the cakes which should look like half sphere, dip them in sugar syrup, then roll them in white granulated sugar.

Fill them with your favourite cream and sandwich together.

You can get recipe for custard and curd on the net . ( I used vanilla custard and lemon curd)

Place in patty pans and decorate with mint leaves, I used strawberry leaves as I didn’t have mint.

This makes about 20 so you can halve the recipe .

Best made the day before.

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Chocolate Zucchini Cake

Chocolate Zucchini Cake

2¼ cups sifted all purpose flour

½ cup unsweetened cocoa powder

1 teaspoon baking soda

1 teaspoon salt

1¾ cups sugar

½ cup unsalted butter, room temperature

½ cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

½ cup buttermilk

2 cups grated unpeeled zucchini (about 2½ medium)

1 cup semisweet chocolate chips

¾ cup chopped walnuts

Step 1

Preheat oven to 160°C. Butter and flour 13 x 9 x 2-inch baking pan. Sift flour, cocoa powder, baking soda and salt into medium bowl. Beat sugar, butter and oil in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Beat in vanilla extract. Mix in dry ingredients alternately with buttermilk in 3 additions each. Mix in grated zucchini. Pour batter into prepared pan. Sprinkle chocolate chips and nuts over.

Step 2

Bake cake until tester inserted into center comes out clean, about 50 minutes. Cool cake completely in pan.

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Air Fryer Pork 1.6KG Pork Belly Sea Salt + flakey salt. Steps: - Remove pork belly from plastic and pat dry with paper towel - Score Prok belly and place on a rack and plate uncovered in the fridge overnight - Remove from fridge and pour boiling hot water over the skin to open the score marks - Dry with paper towl, then massage in oil, season vigoursly with flakey salt - Place in air fryer at 200 for 20 minutes then reduce to 160 for 40-45 minutes, heat back up to 200 for a further 10-15 minutes. - Remove and wrap the meat only with foil and let rest (Do not cover the crackle)

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• Home Made Sausage Rolls • The cheaters edition 📷 7ltr Air Fryer - 180c // 15min • Sausages from the butcher • Take off sausage skin/casing • Arrange over puff pastry - I used one thick snag for half a sheet of pastry. Squish it along the pastry. • Roll up and seal with milk, cut into thirds • Bush milk on top, sprinkle with Sesame seeds. I fit 6-8 in my air fryer. No need for spray or baking paper, just straight in. 180 // 15min.

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Gilgeori Toast (길거리토스트 ) (Korean Street Toast)

Recipe is for 1 serving.

Ingredients:

- 1 cup of shredded cabbage

- 1/3 cup of julienne carrots

- 1/3 cup of shredded green onions

- 1 egg

- 2 thin slices of honey ham

- 1 slice of Colby-Jack cheese

- 2 slices of bread

- Salt & Pepper for taste

- 1/2 teaspoon of sugar

- Olive oil

- Ketchup

Directions:

1. Place cabbage, carrots, green onions, egg, and salt & pepper in a bowl and mix well. (I use chopsticks for mixing because it’s easier.)

2. Heat skillet to medium-low heat and spray with olive oil. Empty egg mixture into the skillet and try to keep it in a square shape to fit the bread. Cook for about 2-3 minutes and then flip to the other side when mixture is golden brown on the bottom. Cook for another 2-3 minutes and remove from skillet.

3. Cook both slices of ham for about a minute on each side and remove from skillet.

4. Brush olive oil on both sides of each slice of bread. Toast in skillet until golden brown and crispy.

5. Place the egg & veggie square on a slice of the toasted bread and sprinkle a 1/2 teaspoon of sugar on top.

6. Place both slices of ham on the egg & veggie square and then top it off with the slice of cheese.

7. Put desired amount of ketchup on the cheese and ham and top it off with the other slice of toasted bread.

8. Slice in half and enjoy!!

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Potato Pancakes- Simple, Easy and Yummy ▶ Ingredients : ● 500g Potatoes ● Chicken Eggs ● 1 tsp, Salt ● 1 tsp, Chili Pepper Powder ● Sesame Oil  Method: 1. Peel the skins of potatoes, grind/grate and then rinse it. 2. Boil the potatoes for 1 minutes and then keep it cool. 3. Add salt, pepper powder and chicken eggs (white). 4. Make it into nest shape and put the yolk in.  5. On low heat, fry for 2 minutes per side. 6. Serve with sweet & hot sauce or tomato sauce.