My husbands favorite bread, never have i been able to master it, but this recipe works. A light fluffy buttery bread with a sweet aftertaste, perfect for both savory and sweet dishes.

Ingredients:

250g Strong Flour (I used bread flour)
110g Butter 
3 Tablespoons Castor Sugar
7g Dried Yeast (1 packet)
3 Eggs

Method:

Put the flour and salt into a mixing bowl and rub in butter until it resembles bread crumbs. Stir in sugar and yeast. Add the eggs and mix till it forms a soft dough (i used my kitchenaid for this, with the dough hook) Cover the bow and chill for 20mins. Meanwhile grease a loaf tin with cooking spray. Knead the dough for a further 5mins until its smooth. Drop the dough into the loaf tin smooth side up and leave to rise in a warm place for 2hrs. Heat the oven to 180'c. Bake loaf for 25mins until golden and sounding hollow when you tap the base.  Place on a wire rack to cool. 

Note: to get that extra golden colour you can brush loaf with beaten egg yolk or  milk before baking.

A snap to make and a snap to eat. These gingersnaps make great decorative coasters for a hot cuppa and are super tasty or snap them into shards and serve with ice cream.

Ingredients:

1/4c Brown Sugar
2 Tablespoons Butter
2 Tablespoons Treacle (or golden syrup if you have it)
1/4c Plain Flour
1 teaspoon Ground Ginger

Method:

Preheat the oven to 180'c. Line two baking trays with baking paper.
Combine the sugar, butter and treacle in a small saucepan. Stir until the butter has melted. Remove from the heat and stir in flour and ginger until combined. Place teaspoons of the mixture onto the baking trays (leaving space for spreading). Bake for 5-6mins or until lightly golden in colour. Remove from the oven and let cool for a few minutes before removing from baking paper. 

• Note: For bigger snaps use a tablespoon of mixture, bare in mind they will take a few more minutes for cooking and cooling.
• Note: Try different shapes for different occasions... Once slightly cooled and pliable shape over the back of a cupcake tray to make bowls. Or roll up and serve whipped sweetened ricotta for a cannoli style snap.

We have a restaurant here in Perth called Sizzler!  always order a dish on the menu called the 'swiss grilled chicken' It's a juicy boneless chicken breast topped with bacon, swiss cheese and a salsa mix (i use my bruschetta recipe minus the bread). Great served with hot chips or mash potato served with a side of bbq sauce.

Ingredients:

2 Chicken Breasts
4 Slices Streaky Bacon
4 Slices Swiss Cheese
​1 Batch of Bruschetta 
Mash potato or hot chips (for serving)
BBQ sauce (for serving)

Method:

Preheat oven to 180'c. Line a baking tray with baking paper.  In a medium frying pan cook chicken breast until just cooked this should take around 10-12mins. Transfer to the baking tray. Cook bacon until crispy in the same frying pan (minimise dishes people!). Layer bacon on top of chicken. Spread the cheese slices over the bacon making sure all the bacon and chicken is covered. Place into the oven to cook until the cheese has melted. Meanwhile make the bruschetta. Once the cheese has melted and golden remove from oven, spoon with a generous serving of bruschetta over the top. Serve with mash or chips and plenty of bbq sauce.
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Every sunday when i was a child, we had a roast dinner. This for me consisted of a roast meat, peas, corn, gravy and of course a few yorkshire puddings. No roast in england is complete without one is these light fluffy cake like puddings with a crispy outer shell. The store bought ones are ok, but once you've made these homemade delights, you see and taste the difference and you won't go back. This Recipe is for 12 smaller puds, but you can do it in one pan like the picture below and tear and share or fill it with your roast mmmmm.

Ingredients:

Oil or Lard (i use lard as that's what i like)
2 Eggs
100g Plain Flour
100ml Milk
Salt and Pepper

Method:

Preheat your oven to 225'c. Add a splash of vegetable oil or a teaspoon of lard into each compartment of a cupcake tray. Place tray into the oven for 10-15 mins until the oil is really hot.
Meanwhile beat the eggs, flour, milk and a pinch of salt and pepper together in a jug until smooth.
Carefully remove the tray from the oven and pour the batter evenly into the compartments. Put the tray back in the oven to cook for 12 to 15 minutes, or until the puddings are risen and golden.

Tips - Put your cupcake tray onto a large tray so its easier to get in and out of the oven with spilling hot oil.

A crispy bread, lavosh is great to eat with soups and dips.

 Ingredients:

2 1/2 c Plain flour
1 teaspoon Sugar
1 teaspoon Salt
2/3 c  Water
1 Egg white
2 Tablespoons Butter, melted
2 Egg whites, beaten 
1 Tablespoon Sesame seeds 
1 Tablespoon Poppy seeds

Method:

Preheat oven to 200'c.  Line 2 baking trays with baking paper. In a large bowl, mix together flour, sugar and salt. Add water, 1 egg white and melted butter and mix well to make a stiff dough. Knead until dough is smooth,this should take about 5 mins. Divide dough into 10 balls. Roll each ball on lightly floured surface until paper thin. Place onto your prepared tins. Brush with egg white and sprinkle with sesame and poppy seeds. Bake for 10 to 12 min., until light golden brown.

Note: Depending on how big your oven and trays, bake as many as you can at one time, but cover the rest with a tea towel whilst waiting.

My husband is a chilli freak and loves anything with a bit of spice. These jalapeno poppers have a kick, but the creamy cheese and bacon filling cool your mouth down at the same time. Just to be extra naughty i've wrapped them with prosciutto for that extra smoky flavor and crunchy texture. 

Ingredients:

12 Jalapenos, halved and deseeded
1/2c Cream Cheese
6 Slices Bacon, cooked and shredded
1/2c Cheese (i used grated cheddar)
​6 slices Prosciutto, sliced in half lengthways

Method:

Preheat your oven to 180'c. Line a baking tray with baking paper.
Mix cream cheese, bacon and cheese together. Season well with salt and lots of pepper.  Fill each jalapeno half with the cream cheese filling. Wrap each jalapeno with a strip of prosciutto. Bake in the oven for 10mins or until you see the cream cheese melting and going golden. Serve hot.

This frittata is great on those nights when you have leftovers in the fridge and nothing to make. I use frozen veg and whatever i have in the fridge to create mine. Be creative and enjoy! 

Ingredients:

1/2 Small Onion, diced finely 
250g Frozen Veg (peas, corn, green beans)
1 Tomato, diced roughly
Olive oil
4 Large Eggs
50g Feta Cheese, crumbled
50g Cheddar cheese, grated
Fresh Pepper

Method:

Preheat your oven to 180'c. Add a tablespoon of oil into a large non stick frying pan. Fry your onions and frozen veg until onion is translucent. Let cool slightly.
Beat the eggs in a bowl and add cooled veg, cheeses and tomatoes, season with pepper. Put your frying pan back onto the heat and pour in your mixture. Stir around gently with a spatula until your start to feel the eggs setting at the bottom of your pan. then turn off the heat. Place frittata into the oven and let cook for 5-8mins or until eggs have set and cheese melted. Slide onto a serving board and serve hot (or cold if you're like me)

I made this recipe for the first time at christmas. We only ever get eggnog on our supermarket shelves in the festive holidays. I've never tried it and i wanted to create something that both my daughter and i could easily make together and that was perfect to transport. I loooooove macarons and they seemed the perfect way to finish a super heavy crimbo lunch or dinner. I used red food colouring to represent santa but you can use any colour or leave them plain.

Ingredients:

Macarons
1 cup Icing sugar 
3/4 cup Almond flour
2 Egg whites, at room temperature
1/4 cup Castor sugar
Red food colouring (optional)
nutmeg
Filling
115g  Butter, softened
1/2 cup Icing sugar
1/4 teaspoon Nutmeg, grated
3 tablespoons eggnog

Method:

Line 2 baking trays with baking paper. If you can find a small circle trace around it on your baking trays so you have a guide for piping macarons.
Blend the almond flour and icing sugar, and then sift twice to remove any large bits. Preheat the oven to 175'c. 
In a super clean bowl whisk egg whites until foamy. Then slowly add the 1/4c cup of castor sugar. Beat until soft peaks form. Add 2 drops of red food colouring as you finish beating. Don’t over beat the mixture!
Carefully fold in the sifted flour mix, in batches until fully incorporated. Scoop into pastry bag fitted with a round tip. The batter should slowly begin to drip out gently without any added pressure.  Pipe the mixture into 2.5cm circles on your baking paper, about 1.5cm from each other.  Bang the tray firmly on the kitchen counter.  Then sprinkle grated nutmeg on top of each macaron shell. Let the macaron rest for 15mins to create a thin film on top. When the first tray is ready drop the oven tem to 160'c and place tray on the middle rack. Bake for 10mins. Remove from the oven. (now this next step may seem a bit over the top, but its works) heat the oven back up to 175'c before inserting your next tray and drop it back down to 160'c. Let all the macarons cool before matching them together (if you used a template they should be quite similar) and filling.
For the filling mix all the ingredients together to form an icing. Pipe into the middle of the macarons and serve.

My husbands favorite! Deliciously soft, mouth watering custard in a flaky brown sugar pastry.

Ingredients:

Pastry
150g Plain flour
100g Butter, cold and cubed
30g Brown Sugar
1 Egg Yolk
1 teaspoon Ice cold Water
Custard
250mls Cream
1 teaspoon Vanilla essence
3 Egg yolks
30g Castor Sugar
ground nutmeg for sprinkling on top

Method:

To make pastry place flour, sugar and butter into the bowl of a food processor and pulse until it resembles breadcrumbs. Add the egg yolk and pulse to combine. With the food processor running drizzle in cold water. pulse until the mixture comes together into a ball, wrap in clingfilm and place in the fridge to rest for 1hr.
Roll out pastry on a floured bench or board until it is 3mm thick and line your pie tin. you can trim the excess (or leave it as i like too) and place back into the fridge for 1hr. (cook the excess parts for a yummy treat).
Preheat the oven to 180'c. Line the pastry with baking paper and fill with baking beads, blind bake tart case for 15mins. Remove the beads and baking paper and bake for a further 5mins or until golden. Cool completely before filling.
To make the filling place the cream and vanilla into a saucepan and bring to the boil. Take off the heat and leave to infuse for 1hr. Heat the oven to 120'c.Add egg yolks and sugar to the cream and mix to combine. Strain mixture thru a fine sieve to remove any lumps. Fill your tart case and bake for 20mins or until custard is just set. Dust with nutmeg and let cool before serving.

Note: You will have alot of egg whites leftover, please don't throw these out they can make an awesome pavlova like my Lemon Pavlova

I've always wanted to learn how to make salad dressings so i didn't have to spend big money at the shop. This french dressing is amazing over lettuce leaves or to add to a potato salad. It lasts for around a week or so in the fridge, but usually doesn't last that long in my house. We learnt this at Jamie Oliver's 'ministry of food'. Jamie uses jam jars to mix in, but you can use any container. Enjoy!

Ingredients:

1/4 Clove garlic
1 teaspoon Dijon mustard
2 tablespoons White or red wine vinegar
6 tablespoons Extra virgin olive oil
1 pinch sea salt
1 pinch freshly ground black pepper

Method:

Peel and finely chop ¼ of a clove of garlic. Put the garlic, 1 teaspoon of Dijon mustard, 2 tablespoons of white or red wine vinegar and 6 tablespoons of extra virgin olive oil into a jam jar with a pinch of sea salt and freshly ground black pepper . Put the lid on the jar and shake well

Read more at http://www.jamieoliver.com/recipes/recipe/jam-jar-dressings/#fIW2KezHVEyJ3R5l.99