Banana and Choc Chip Cake

You will Need:

• Spring form cake tin
• Spoons
• Fork/masher
• Measure equipment
• Bowls

Ingredients:

2 cups of Banana (approx. 4 medium bananas)

3 1/2 cups of Plain flour

4tsp of Baking powder

2/3 Vegtable Oil

1 1/3 Sugar

2 Eggs

2/3 cup Dark choc chunks (optional)

Method:

1. Heat oven to 200
2. Mash the banana and set aside, and place all dry ingredients in bowl and mix
3. Add Banana, oil and eggs and mix well til all ingredients are moist
4. Add choc chunks and pour into prepared cake tin (either lined or coated with butter then flour)
5. Cook in oven for 30-40mins or until skewer comes out clean
6. Serve with custard, ice-cream or caramel fudge sauce.

Tips/Suggestions:

• Can add walnuts instead as well as choc
• Use gluten-free flour, just add a little more oil or 1/2 cup milk
• The riper the bananas the more flavour will be enhanced.
• 70% cocoa Dark Choc works really well.

Recipe By:
Cath at http://cathsguidetocooking.blogspot.com/

Crispy Lemon Fish

You will need:

• Frypan
• Bowl
• Chopping board
• Knives

Ingredients: (per person)

1 fillet of fish - basa works well

flour

parsley

1/2 lemon

butter/oil

Method:

1. Chop fresh parsley and add to flour, cover fillet with flour and pat into fish
2. Melt butter in fry pan at just over half heat
3. Cook fish for 1min then squeeze lemon juice over fish, place the half of the lemon you just squeezed face down in pan next to the fish - cook a further 4mins or until half cooked
4. Turn fish over - if you like your fish to have lots of lemon flavour add the other half, cook for another 4mins or until cooked through.
5. Enjoy :)

Tips:

• Fish is ready when all flesh is white and it falls apart easily
• Can be done in BBQ - Simply make a foil pouch for fish and cut lemon in wedges, pack lemon around fish (Not on top) and cook
  

Recipe by:
Cath at http://cathsguidetocooking.blogspot.com/

Delicious Gluten Free Choc-Chip Cookies

You will need:

• Microwave safe bowl
• Spoons
• Large bowl
• 2 x Tray lined with baking paper

Ingredients:

185g of Butter

1 cup Brown sugar

1/3 cup Caster sugar

1 1/2 cups of Self raising gluten free flour mix

1 cup plain gluten free flour mix

2 Tbs of cocoa powder

2 Eggs

200g Dark Choc bits

1 Tbs Vanilla Essence

Method

1. Melt butter in microwave safe container - set aside. Preheat oven to 180.
2. Combine sugars, cocoa and flours in a large bowl
3. Add eggs and vanilla essence to butter mix
4. Pour butter mix into combined flour and sugar, stir til all ingredients are moist and well combined.
5. Add choc bits and stir, using spoon or hands place small round pieces of cookie dough evenly spread on oven trays (lined with baking paper)
6. Place in oven for 15-18mins, do second batch.
7. Enjoy :)

Tips and Suggestions:

• I use White Wings Gluten free flour mixes - close in consitency to most other flours
• Try using white choc chips, nuts, smarties or break up your favourite choc bar and add!
• Can add mint instead of vanilla essence
• You dont really need to sift gluten free flour as it doesnt have same consitency/properities as most flours traditionally do
• Change choc bits to fruit chuncks for variety (just remember to remove cocoa too!)
• Cookies run or are very thin?? Try adding 1/4-1/2 cup of Rice Flour this will help them keep their shape.
  

Recipe by:
Cath at http://cathsguidetocooking.blogspot.com/

Baked Lemon Cheesecake

You will need:

• Foil
• Springform pan
• Beaters
• 2x Bowls

Ingredients:
1 pkt plain biscuits
80g Butter
500g cream cheese, at room temperature
1/2 caster sugar
1 1/2 tbs cornflour
1 tsp finely grated lemon rind
3 eggs
1/2 cup fresh lemon juice
3/4 thickened cream

Method

1. Line base of springform pan with foil
2. Use food processor to crush pkt of biscuits into crumbs
3. Melt butter and combine with biscuits, press into base evenly
4. Put in fridge for 30mins
5. Preheat oven to 160°C
6. Line the base of springform pan with foil
7. Beat cream cheese, sugar, cornflour and lemon rind until smooth
8. Add eggs, 1 at a time, beating well
9. Add lemon juice and beat to combine
10. In another bowl beat cream and then fold into the cream cheese mixture
11. Pour over base and cook for 1 hour and 10 minutes, let cheesecake cool in oven with door ajar until completely cooled.
12. Refridgerate and share with friends :)

Tips:

• Can be done and left in oven overnight (providing you dont live somewhere too hot :)
• Great with cream or ice-cream
• Replace lemon with orange and drizzle with hot chocolate

Adapted from:

http://www.taste.com.au/recipes/17172/baked+lemon+cheesecake

Cherry Ripe Cheesecake

As requested:)
You will need:

• Saucepan
• Electric mixer/beaters
• Spoon
• Springform pan

Ingredients:

260g Cherry Ripe chocolate bars, chopped

1/2 cup Caster sugar

1/2 Thickened cream

2 x 250g Cream cheese

pink food dye (optional)

Method:

1. Melt cherry ripe bars until smooth, add the sugar, cream and colouring until well combine and set aside to cool.
2. While the choc mix is cooling beat the cream cheese until smooth and slowly pour in the choc mix and beat well.
3. Pour into prepared springform pan (for base recipe click here) and refridgerate for 3 hrs or until firm. Top with chopped bars or shaved choc.

Tips:

• Try with any chocolate bar... great with crunchies, Aero bars etc.
• Make as a slice! Just ensure you line tray with overhanging baking paper so you can get it out, cut into squares, for a great look top with a small dollop of cream and a touch of grated choc.
• If your cheese is too hard to beat, zap in microwave on low heat for 30sec bursts - always check before zapping again.
• You can use either the base recipe above or use 1pkt of fav biscuits (buttersnaps, choc-ripples etc) with 80g of melted butter (add more if needed) - refridgerate for 30mins before pouring in cheesecake mix.

Recipe Adapted from:

Australia Womens Weekly