Easy Chocolate Chip Slice

Ingredients

1 cup SR Flour
1 cup Coconut
1/4 cup Caster Sugar
3/4 - 1 cup Milk
3/4 cup Choc Chips
Or cranberries work well too .. :0) (especially when making for the children)

Method

1. Grease base and sides of a 19cm x 29cm lamington pan. Line base with paper, then grease paper
2. Combine all ingredients in a large bowl, and mix well. Spread mixture into prepared pan.
3. Bake at 180 degrees for approximately 35 mins or until cooked when tested. Allow to cool for 10mins before turning out on wire rack
4. Cool completely before cutting into squares.

Potato and Chive Bake

Preparation: 5mins
Cooking: 1hr
Serves: 6

1.5kg potatoes, peeled, quartered
300ml cream
1 cup grated cheese
1/2 cup grated parmesan
2tbsp snipped chives
1 tsp Dijon mustard

1) Preheat oven to 200
2) Place potatoes in a large baking dish
3) Combine remaining ingredients, pour over potatoes and toss to combine
4) Cover with foil and bake for 45mins
5) Remove foil and bake for another 15mins, until potatoes are tender and golden

Enjoy!

From Cathy's kitchen: Pasties

4 potatoes, cooked and mashed

250g mince

1/2 Cup frozen peas

1 tomato, chopped

1 small onion, chopped (dried onion flakes are super easy when you have a baby on the hip; or, if I'm super organised one day, I'll chop a whole heap of onions in the food processor and freeze them in portions then pop them in while still frozen:)

2 Tablespoons fresh parsley or a couple of big pinches of dried mixed herbs

1 Tablespoon tomato paste or sauce

2 sheets puff pastry, thawed, cut into 4 squares

Combine ingredients and wrap in puff pastry squares. Brush edges with water, then seal in a triangle shape. Put a slit in for a steam vent. Arrange on greased tray.

Bake on a hot oven 200 degrees C 15-20 minutes until golden.

Serve with sauce and salad.

From Cathy's kitchen: Chicken and pesto pizza

Topping:

1 Tablespoon basil pesto - spread over base

1 zucchini, peeled in ribbons

1/2 red capsicum in short, thin strips

1/2 C cooked shredded chicken

1/2 C grated cheese

Optional: fresh whole basil leaves to serve

Serve with a green salad.

From Cathy's kitchen:Chicken drumsticks

1/4 C soy sauce

1/4 C tomato sauce

1 Tablespoon honey

Combine ingredients in a large snap-lock bag or bowl. Add 12 chicken drumsticks to coat.

Arrange coated chicken, in a single layer, on a greased or lined tray.

Bake, in a moderate oven, for 30 minutes (turning twice) or until golden and cooked through.

Set aside to cool.

Serve with dip and vegies!

Pumpkin and Spinach Lasagne (yum yum pickle bum)......

Oh man is this one of my favourite meals. So simple. So good.

Mind you it's very technical (haha)...

Cut up a big lump of pumpkin into smaller pieces.
Chop a really good size onion into smaller pieces.
Chuck the onion/pumpkin and a good dose of crushed garlic into some oil and sautee for a bit.
Cover the lot in stock and let boil away until soft.

While the other stuff boils, mix some natural yoghurt, ricotta cheese, parmesan and an egg together.

When the pumpkin etc has cooled, chuck in a whole heap of fresh spinach.

Layer the pumpkin/ricotta mixtures with lasagne sheets in a good sized baking dish and pop in the oven until golden and brown.

Mmmmmmmmm....

Eat with crusty loaf, fresh salad and a nice glass of wine. Enjoy.

From Cathy's kitchen: Porcupine Patties

750g lean beef mince

1 medium brown onion, grated

1/3C risoni (pasta) / rice

1/3C finely grated cheese / parmesan

1/4C finely chopped basil / a couple of tablespoons dried

1 egg, lightly beaten

700ml passata/ tomato-based pasta sauce

1 C chicken stock

Serve with rice.

Combine mince, onion, risoni, cheese, basil and egg in large bowl. Season.

Shape into 8 patties and put onto a large plate. Cover with cling wrap. Chill 10 minutes / overnight.

Pour passata / pasta sauce and stock into electric frypan. Boil. Add patties. Simmer, covered, 25-30 minutes/ until cooked and risoni / rice is tender.

Spoon patties and sauce onto plates.