Cheese Puffs

• 1 cup self raising flour
• 1 cup grated cheese
• 1 milk
• herbs as you like

Pre heat over to 180 ℃.

Mix all the ingredients together. Spoon mixture into greased small cup cake tray.

Bake for 15 minutes.

Jam Slice

• 1 1/2 cups self raising flour
• 1 cup brown sugar
• 1/2 cup rolled oats
• 170g butter, melted
• jam

Pre heat over to 180 ℃.

Mix all the ingredients together. Press 2/3 of the mixture into a lamington tray. Spread with jam of your choice. Crumble the remainder of the mixture on top.

Bake for 30 minutes.

Cheddar Crispies

• 110g plain flour
• 1/2 tsp salt
• 110g butter, chilled and cut into cubes
• 110g mature cheddar cheese grated
• 25g rice cereal
• sesame seeds and poppy seeds to garnish
• freshly ground black pepper

Pre heat over to 180 ℃.

Mix flour, salt and pepper together in a bowl. Rub in butter. Add cheese and rice cereal.

Place spoonfuls of mixture onto baking tray. Sprinkle with seeds.

Bake for 15-20 minutes.

Nanna Jackson's Semolina Shortbread Biscuits

• 5oz butter
• 1/2cup caster sugar
• 4oz semolina
• 4oz plain flour
• biscuit decoration of choice

Pre heat over to 180 ℃.

Mix butter and sugar together well. Add sifted plain flour and semolina and stir well.

On greased trays (baking paper is recommended), place a dessert spoon of mixture. Press biscuit decoration (e.g. preserved peel on top of each).

Bake for 12 minutes. Look at them half way. Do not brown. They should be the colour of straw.

Basil Pesto

• 2 packed cups basil leaves
• 1 large clove garlic, peeled and sliced
• 3/4 cup good quality olive oil
• 1/4 cup parmesan cheese
• salt and pepper to taste
• 1/4 cup toasted pinenuts or walnuts (optional)

Puree in food processor until the ingredients form a smooth paste.

Christmas Granola

• 3 1/2 cups rolled oats
• 1 1/4 cups dried cranberries
• 1/2 cup sunflower seeds
• 3 teaspoons finely grated orange rind
• 1 1/2 teaspoons ground cinnamon
• 1/2 cup honey
• 2 teaspoons vanilla extract

Preheat oven to 160/140 ℃ fan forced.

Combine oats, cranberries, sunflower seeds, orange rind and cinnamon in a large bowl. Place honey in a saucepan over low heat. Cook for 30 seconds or until honey is runny. Add honey mixture to oat mixture. Stir to combine

Spoon into a large heavy based roasting pan. Bake for 20-25 minutes, stirring every 10 minutes, or until golden. Set aside to cool completely. Serve with milk

Makes 6 cups.

No-bake Muesli Fingers

• 1 1/2 cups rolled oats
• 1 cup desiccated coconut
• 1/4 cup sesame seeds
• 1/2 pepitas (pumpkin) seeds
• 1 cup dried apricots, chopped
• 1/2 cup dried cranberries
• 125g butter
• 1/3 cup honey
• 1/3 cup brown sugar

Lightly grease and line an 18 x 28cm slice pan with baking paper, extending 2cm above 2 long sides.

In a large bowl, combine oats, coconut, sesame seeds, peptias, apricots and cranberries, mixing well.

Combine butter, sugar and honey in a small saucepan. Stir over a medium heat for 2-3 minutes until sugar dissolves. Bring to the boil. Reduce heat to low. Simmer, without stirring for 8-10 minutes until caramelised.

Stir in dry ingredients until combined. Spoon mixture into pan, pressing firmly with a metal spatula. Chill until firm.

Cut into fingers. Store in an airtight container in the fridge.

Apple Cake

• 100 g butter
• 4 tablespoons apple sauce
• 2 tablespoons golden syrup
• 1 teaspoon vanilla extract
• 310 g self raising flour
• 1 heaped teaspoon baking powder
• 1/4 teaspoon cinnamon
• 120 g caster sugar
• 1 apple, peeled, cored and chopped
• icing sugar to serve

Heat oven to 160 ℃. Grease and line base of a 20cm round tin.

Place butter, apple sauce, golden syrup and vanilla into a heat proof bowl, add 300 ml boiling water and whisk with fork to combine.

Sift flour, baking powder, cinnamon and sugar into a large mixing bowl. Add butter mixture and gently mix until just combined. Transfer to cake tin and top with chopped apple. Lightly push into batter.

Bake for 50-55 minutes, or until well risen, golden and the top springs back when lightly touched. Cool in tin for 10 minutes before turning out on a wire rack to cool. Serve dusted with icing sugar.

Chocolate Cake

• 2 cups self raising flour
• 1/2 cup sugar
• 4 tablespoons cocoa
• 2 tablespoons golden syrup
• 4 1/2 tablespoons Nuttilex (non dairy margarine)
• 1 teaspoon vanilla
• 1 1/4 cups boiling water

Mix flour, sugar and cocoa in a bowl. Mix golden syrup, Nuttilex, vanilla and water. Mix the wet ingredients gently until butter has melted. Pour the wet mixture into the dry and combine with a wooden spoon.

Pour mixture into a greased cake tim and cook for 30 mins at 180 ℃.

Note: Can be made a little cakes - bake for 5-10 minutes.

Date Cake or Slice

• 1 1/2 cup self raising flour
• 1 1/2 cup chopped dates
• 1/2 cup raw sugar
• 1 tablespoon nuttilex (non dairy margarine)
• 1 teaspoon ground ginger
• 1 teaspoon bicarb soda
• 3/4 cup boiling water

Combine dates, sugar, Nuttilex, ginger and bicarb in a bowl. Pour in the boiling water. Sift in flour and blend well with a spoon.

Bake in a moderate oven for 45 min.

Can be topped with butter (Nuttilex) icing or served plain.

Happy Lunch Ideas

Don't let your kids taste buds get bored.

Everyday lunch ideas for when you need a little inspiration.

Sandwich Fillings

• Ham and cream cheese
• Ham and avocado
• Avocado
• Hummus

Snacks

• Rice crackers
• Hummus
• Dried fruit +/- cream cheese
• Cherry tomatoes
• Olives
• Green beans
• Bocconcini cheese
• Puffed corn
• Yoghurt