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Steak with Mushroom Ragout

INGREDIENTS 4 steaks 2 tbs. butter 1 cup sliced mushrooms 12 cup thickened cream METHOD Brush steaks with half the butter. Preheat a non-stick frying pan to hot. Cook first sides until moisture appears (approx. 34 minutes), turn and cook for another 34 minutes for a steak cooked to medium. Remove from oven, cover with aluminium foil and allow the steak to rest for 5 minutes. Meanwhile, place butter and mushrooms in the frying pan and cook until softened. Add cream and simmer until reduced and thickened (may need a little more cream). Season with sea salt and pepper. Serves 4 and is delicious! Optional: Serve with boiled potatoes and green beans.

A Pie for A Guy

2 sheets puff pastry, thawed an onion, diced 4 rashers of bacon, roughly chopped 6 eggs Place first sheet of puff pastry in a medium sized greased or paper lined quiche dish. Cover the base with onion and then bacon. Crack each egg (without breaking the yolk) spanning the entire base. Season generously...

Mushroom Risotto!

Mushrooms Arborio Rice Vegetable Stock Parmesan Cheese Lightly fry mushies, add rice and add stock little by little add the stock - wait till the rice has absorbed the stock before adding more... When all stock is gone add your cheese and voila! you're done!

Our Garlic Cream King Prawns

uncooked king prawns, cream, garlic and rice Boil rice and set aside, place garlic and cream in 4Ingredient non-stick frying pan add prawns cook until prawns turn orange and serve on your bed of rice.

Peanut Butter Cookies

crunchy peanut butter, raw sugar, cinnamon and free range eggs Mix all ingredients in a bowl, roll into small balls, place in oven and cook for about 10 mins or until golden brown.

Gluten Free Chocolate Cake

free range eggs, caster sugar, butter & dark chocolate Preheat oven to 180C. Seperate eggs add 1/2 the sugar to the yolks and beat well. In a seperate bowl, beat egg whites until fluffy then add remaining sugar gradually beating until stiff peaks form. Melt butter and chocolate over hot water stirring regularly. Pour into egg yolk mixture and fold. Once combined fold in egg whites. Line a cake tin with greaseproof paper and pour in mixture. Bake for 40 minutes in the lower third of your oven. Can be served warm or cold, add a little fresh whipped cream

Easy Blackforest Cake

1 double choc sponge cake, 600ml double thick cream, 1 1/2 260g cans of pitted cherries in natural juice and 1 tsp of rum essence. Break the chocolate cake into small pieces and spread layer of cake into the base of a jell ring. Sprinkle some of the cherries and juice over the top. Combine rum essence and cream, then spoon a layer of this mixture over the cake. Repeat process until all ingredients are used. Place in the fridge for 4 hours to set or until firm.

Sour Cream Quiche

Puff pastry, eggs, sour cream, filling: choose from feta, tinned corn, asparagus, baby spinach, semi-dried tomatoes, bacon, onion, tuna, chicken Line a rubber pir dish (doesn't require greasing) with puffed pastry. Beat eggs and sour cream. Pour over chosen filling. To taste add sea salt and pepper and bake in a 180C oven until set.

Apple Crumble

can of pie apple, brown sugar, soft butter and GF flour Preheat oven to 200C. Place apple filling into a baking dish. Sprinkle with some of the brown sugar. Mix remaining ingredients in a bowl (reserving 2 tbs of butter) with a knife until crumbly. Sprinkle on top of apple filling and drizzle with reserved melted butter. Bake for 30 minutes, or until golden brown. Optional: Add some mixed spice to the apple mix. Serve with custard or ice cream.

1,1,1,1 Cake

Coconut milk, milk, caster sugar, GF self raising flour Preheat oven to 180C. Place all ingredients in a bowl and mix. Pour mixture into a baking paper lined loaf tin. Bake for 45 minutes.

Optional: If browning too fast on top, 3/4 of the way through cooking, cover with a piece of aluminium foil.

Baked Ravioli

You will need - fresh ravioli, pasta sauce, parmesan cheese, and some parsley Preheat oven to 190C. Cook ravioli in boiling water until it is just cooked, drain. Line a casserole dish with a thin layer of pasta sauce, add a layer of ravioli and sprinkle a layer of cheese and a touch of parsley. Repeat layering process finishing with a layer of ravioli, topped with remaining pasta sauce, and a sprinkling of the last cup of cheese. Bake for 15 minutes or until cheese is melted and bubbly. Cut into squares as you would lasagne.

Beef Stir-Fry SERVES 4 500g stir fry beef cup GF BBQ sauce 2 tbs. sesame oil 46 shallots, chopped Mix stir-fry sauce and meat together; allow meat to stand for 15 minutes. Heat oil in a wok or frying pan. Stir-fry meat in batches for 1 minute, or until cooked on the outside and medium on the inside. Trim the shallots and cut into thin lengthwise strips. Quickly stir-fry in wok. Serve meat on top of a salad (even just shredded ice-berg lettuce is nice) and top with shallots and jus. Tip: How to Cook Stir-Fries: Chop ingredients into equal sizes so they will cook evenly. Marinate meat for at least 2 hours for flavours to develop. Butif you dont have time, even 15 minutes will improve the taste. Make sure any oil used is very hot before adding ingredients.Add vegies that take longer to cook fi rst (carrots, onions); after 2 minutes add the other vegies (snow peas, capsicum). Add leafy greens and herbs to an almost completed stir-fry. SCONES MADE WITH LEMONADE 4 cups Self Raising Flour 1 Can Lemonade 1x 300mls Cream Pinch of Salt Mix all ingredients. Knead into dough to 2cm thickness. Cut into shape and place on oven tray to preheated 200c oven for 10-15 minutes or until top is golden. Chicken Tenderloins with Creamy Sun-Dried Tomato Sauce Serves 4 4 rashers rindless bacon, chopped 4 chicken fillets, sliced lengthways into tenderloins 250ml Philadelphia cream for cooking 1/2 cup semi sun dried tomatoes, chopped

Heat a non-stick frying pan and add bacon. Cook over a moderate heat for about 6 minutes, stirring occasionally or until nice and crisp. Remove to an absorbent piece of paper. In the same pan, brown the chicken strips for 4 minutes, turning once to cook evenly. Add back bacon and semi-dried tomatoes, season with sea salt and pepper and mix well. Add Philadelphia Cream for Cooking, stir until dissolved, reduce heat and simmer together for 5 minutes.

I have to share this Fruit Cake Mix....nor butter and uses cold black yea. not really using 4 ingredient but a great recipe 3 large cups fruit ( any mix you like) i large cup brown sugar 1 1/2 cups strong black tea 1 egg ...2 large cups SR flour and 1/2 teaspoonm spice *soak fruit over night in sugar and cold tea.Give good stir *add beaten egg and stir with fruit *Stir in flour and spice Pour mix into lined laof tin ...or will go in muffin tins *bake at 150 degrees for one and half hours I also add nuts Great recipe

Apple slice 340g pkt vanilla cake mix cup (180g) butter, melted 400g can apple 200g sour cream Preheat oven to 180C. Mix butter and cake mix to a dough. Spread evenly in a paper lined rectangular baking dish and bake for 15 minutes. Combine apple and sour cream. Spread evenly over base and return to oven for another 15 minutes. Cool completely in the fridge (this allows the base time to set). Slice and serve cold. Optional: You can sprinkle with cinnamon before the final bake or use a tin of pie apple with cinnamon instead. Caramel Slice Ingredients 125g plain sweet biscuts, crushed 80g unsalted butter, melted 2 tablespoons desiccated coconut 400g can sweetened condensed milk 125g butter 1/3 cup caster sugar 1/3 cup golden syrup 250g milk chocolate melts 1 tablespoon vegtable oil Instructions 1. brush a shallow 30 x 20 cm rectangular cake tin with melted butter or oil.line base and sides with aluminium foil; grease foil 2.combine biscuts, melted butter and coconut together in a medium mixing mixture evenly into prepared pan; smooth surface. 3.combine condensed milk, butter, sugar in small pan. stir over low heat 15 minutes or until sugar has desolved and mixture is smooth and thick. remove from heat; cool slightly. pour over biscut base; smooth surface. milk chocolate melts and oil in small heatproof bowl. stand over pan of simmering

water, stir until melted and mixture is smooth. spread chocolate mixture over caramel. allow to partially set before making into 24 triangles. refridgerate until firm. Storage time: slice may be stored in an airtight container for up to two days. Variation: Use dark chocolate melts in place of milk chocolate. Now your finished. Amber's Chocolate Slice recipe 125g unsalted butter + 375g milk/dark chocolate + 150g smooth peanut butter, heated in saucepan over low heat until melted and smooth. Stir in 12 crushed biscuits/cookies (try Butternut Snaps). Pour into tray and pop in the fridge for 20 mins to set, then slice. This is a delicious fudge-style slice, very decadent and hard to resist! I used 2 blocks of chocolate from Aldi, one milk and one dark, and there were a couple of squares missing so that's why it's 375g instead of 400g! But I'm sure it would work just as well with two whole blocks. You might want to line your tray or pan, if you want it to come out easily and neatly. I just hacked a bit out and the rest was easier to remove.