Poppy pete's orange, almond and caramel slice is divine! Great for picnics or that something special to surprise your loved ones.

Ingredients:

Base
1 cup Plain Flour
1/2 cup Coconut
1/2 cup Brown Sugar
1 1/2 cup Rolled Oats
1/4 cup Golden Syrup
1 Egg
150g Butter, melted
Juice of 1 orange
Caramel
1 can Condensed Milk
2 Tablespoons Golden Syrup
100g Butter
Topping
50g Almonds, toasted and chopped roughly
50g Milk Chocolate, melted

Method:

Preheat oven to 180'c. Line a slice tin with baking paper.
Combine flour, coconut, brown sugar and oats in a bowl. In a separate jug add golden syrup, melted butter, orange juice and egg and mix to combine. Add wet ingredients to dry ingredients and stir until well combined. Press into slice tray.
For the caramel place the condensed milk, golden syrup and butter in a small saucepan, stir until butter is melted and mixture is smooth. Pour the mixture over the base and place into the oven for 25mins or until golden and bubbly.
Remove from the oven but keep oven on. Place almonds on a tray int the oven until just golden brown. Sprinkle the almonds over the caramel and drizzle the slice with melted chocolate. Place in fridge to cool and set.

Note: For extra zing of orange grate the zest of orange over the top.

A treat for the kids, perfect for the lunchbox! A quick snack anyone can make.

Ingredients:

75g Butter
1 packet Marshmallows (i used the pink & white pascall ones)
6 cups Rice Bubbles

Method:

Melt butter in a large saucepan, once melted add marshmallows and stir until melted. Add rice bubbles and stir quickly to combine. Press mixture into a slice tin and place in the fridge to chill.

​OR

Thermocook Method:

Add butter and marshmallows to your thermocook bowl and melt at temp 80, speed 3 for 1 min  (may need extra 30secs). Scrape down half way. Add rice bubbles and mix on speed 1 or 2 until all rice bubbles are coated. Press mixture into a slice tin and place in fridge to cool.

Tip
- Use the back of a spoon to press mixture down to get a flat surface.
- You can add anything you like to your bar, like chocolate, sprinkles or dried fruit.

A gooey milk chocolate fudge cake. The only way i can describe this cake is it tastes like cooked brownie batter. Seriously addictive! This size suits my family perfectly but if you want to serve more people just double the recipe. Perfect with warm fresh homemade custard or ice cream

Ingredients:

125g Butter
150g Milk chocolate, chopped
1 tablespoons Cocoa Powder
1/4 cup Milk
3 eggs
1/2 cup Caster sugar
1/4 cup Brown sugar
1/2 cup Plain flour

Method:

Preheat oven to 160'c. Line a small, high sided cake tin with baking paper (I butter my tin first so the baking paper will stick). Place the butter and chocolate in your thermocook bowl and cook on speed 2 at 50 deg for 2mins 30secs ( or you can just do this is a saucepan over a medium heat) . Add the cocoa and milk and mix combine. Set aside whilst you make the rest of the mix.
Place the eggs, brown and caster sugars in the bowl of a mixer (I use my kitchenaid mixer) and whisk on high speed for 6-8 minutes or until pale in colour and thick and creamy.
Add the chocolate mixture to the egg mixture and mix until just combined. Set the speed to low, add the flour and mix until just combined.
Pour the cake mixture into the tin and bake for 1 hour or until set. Allow the cake to cool completely in the tin. Remove the cake from the tin,dust with icing sugar to serve.

This is my go to recipe when i need to take something to a party or if im having people over. Its so delicious and very easy to make. My husband even has requests from his work for me to make it for the staff, so it must be good!

150g Butter, chopped
1/2 teaspoon Vanilla Extract
1/3 Cup Sugar
1 Tablespoon Cornflour
1 1/3 Cups Plain Flour
Topping
4 Eggs
1 teaspoon Lemon Rind
1 1/3 Cups Castor Sugar
1/3 Cup Plain Flour
2/3 Cup Lemon Juice
Icing sugar to dust

Preheat oven to 180'c. Grease a 3cm deep slice pan. Line with Baking paper. Place butter in a microwave safe container and melt on a med heat for 1-2mins. Set aside to cool. Once cooled add vanilla and sugar. Sift flour over butter mixture and using a wooden spoon mix until it forms a soft dough. Transfer to your lined pan and press down into pan. Bake for 15-20mins until golden. Remove pan from oven and put aside to cool. To make topping whisk eggs, lemon rind, flour and castor sugar together until smooth. Add lemon juice and whisk to combine. Pour lemon mixture over base and bake for 15mins until just set. Cool completely in the pan. Dust with icing sugar and cut into 24 pieces.

Like a pillow of goodness in your mouth, these cheese and parsley souffles will hit the spot. Souffles really aren't that hard, getting the courage to make them is the hardest part. Just make sure you have all your ingredients measured before you start, because once you start, it's all go go go till your take your first bite!

Ingredients:

2 Tablespoons Panko breadcrumbs
60g Butter
1/4 cup Plain Flour
1 cup warm Milk
1/2 cup Cheese, grated
2 tablespoons Parmesan cheese
1 tablespoon Parsley, chopped
4 Eggs, at room temp

Method:

Preheat oven to 200'c. Grease 4 x 1 cup ramekins. Place a baking tray into the oven to preheat.
Add breadcrumbs to ramekins and turn to coat the bottom and sides. Shake out excess.
Melt butter in a small saucepan over a medium heat. Add flour, stir well to combine and then keep stirring for 1 min (this cooks the flour). Remove from the heat and gradually add the warm milk mixing until smooth. Return to the heat and stir until the mixture boils and thickens, add cheeses and parsley and mix until smooth.
Separate each egg, one at a time, beating yolks into the sauce and putting egg whites into a clean bowl. Beat egg whites until stiff peaks form. Fold the egg whites into the sauce mixture. 
Divide the mixture evenly between the ramekins and smooth tops with a knife. Place onto your preheated tray and bake for 20mins until puffed and golden. Serve immediately.