Cherie Green is one of my fellow tutors at Whitireia, and she had made some fabulous anzac cookies one day very very long back. after much persuasion and bribery she kindly parted with her recipe, which is what im sharing down here.

Anzac biscuits

Mix Flour -50 gm

Sugar- 75 gm

Coconut dessicated- 2/3 cup

2/3 cup rolled oats

MELT Butter- 50 gms add

Golden syrup- 1Table spoon

Dissolve Soda bicarb- ½ teaspoon in 2 Tablespoons of Boiling water.Mix in with the dry ingredients.

Form into round biscuit shapes and bake in pre-heated oven at at 180C 15-20 mins.

Ingredients

To cream together

• 125 gm butter
• 1/2 cup vegetable oil
• 1 +3/4 cup sugar
• 2 eggs
• 1 tsp vanilla essence

Sour milk

• 1/2 cup milk
• 1/2 tsp lemon juice

Dry ingredients( sieve twice to ensure they get well mixed)

• 1/2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp cinnamon powder
• pinch of ground cloves( here ive reduced the qty which dina had)
• 2 +1/4 cups plain flour
• 4 tablespoons dark cocoa powder

To add

• 2 cups of grated zucchini
• 1/4 cups of dark chocolate chips

method

1. preheat oven to 180 C/ 375 F.
2. cream butter, sugaroil then add in eggs and vanilla till well blended
3. mix in milk and lemon juice.( the acid in the lemon juice helps the baking soda to act). +the baking soad when used with cocoa powder gives it a richer darker colour.
4. add in the dry ingredients to the creamed mix.
5. stir in the zucchini.pour into large cake tin or 2 loaf tins, and bake for 40-45 minutes.
6. check thats done by inserting a toothpick or wooden skewer in the centre, iot should come out clean.

• kumara/ sweet potato – 500 gms
• milk-200ml
• eggs- 4 nos
• butter- 100 gms
• sugar-120 gms
• flour-30 gms
• baking powder- 15 gms

method-

1. peel and dice the kumar and cook with the milk till really soft, then mash.
2. cream butter and sugar till fluffy, then add in eggs a little at a time.
3. sieve flour and baking powder together, combine the kumara mash with the egg, butter mix, then fold in the flour.
4. put in greased loaf tin.
5. bake in pre-heated oven at 170-180c for 30-40 minutes.

1. 100 gms sugar
2. 200 gms butter
3. 300 gms flour

rub the butter and sugar with the flour till the butter mix is blended in with the flour. its called rubbing in , and helps to achieve the short crumbly texture that we want for a tart/pie or cookie dough. add in 1 egg and combine lightly to just form a dough. rest in the chiller for 30 minutes.

part 2

make a strawberry compote / jam with fresh, frozen strawberries and sugar about 500g berries and 200 sugar till really thick. belnd it all together and cook over a low heat. thats to get a really concentrated flavor. if you are short of time then get a really good jam with high concentrate of fruits

1. eggs-2 whole
2. sugar- 50 gms
3. white wine 50 ml

cook over a double boiler whisking till really light and frothy and thick . the white wine will add lots of flavor, plus volume. then add in 10 gms of gelatine powder, which you will have soaked in about 10 ml of cold water beforehand(i hadnt mentioned it earlier, but now i have).oh also nuke the gelatine in the microwave for aboout 10 seconds and mix it in the egg mix.

Add in about 150 gms of the strawberry compote /jam.

now whip about 200 ml of cream till thick and light , soft peaks . no sugar in this , because our strawberry already has some so do the eggs.  by the time the cream is whipped , the egg mix will have cooled down sufficiently to fold it in. voila here is the strawberry mousse mix.

oh and we go back to our 123 dough. roll it out and line a sprigform pie/tart mold with it. there is enough for that and with the scraps you can make easy cookies.

bake at 175 C /350 F for about 20 minutes . dock the pastry so that it does not rise. cool down.  melt some white chocolate and brush the inside of the tart/pie shell with the melted white chocolate. this will prevent it from going too soggy when the mousse mix goes in.

pour in the mousse mix in the pie/tart shell. and chill for about an hour .

slice and decorate with plenty of strawberries. for the final piece of work you can glaze it with some strawberry jam thined down with orange juice and melted  in the microwave. brush it over the sliced strawberry topping and we are ready to rock after 2 good hrs of some work , but hey, this is not fast food . this is slow and decadent.

Method

• melt the dark chocolate and butter.
• whisk eggs and sugar till thick and creamy.
• mix well the flour and cocoa powder, if lumpy then sieve together.
• Add vanilla essence , and the melted chocolate and butter mix to the eggs.
• slowly fold in the flour /cocoa mixture.
• line one half chafing pan insert with greaseproof paper, and pour the mix over it.then top with the raspberries and the white chocolate.Had forgotten to put this bit in, thanks Rakhi for reminding me.:)
• bake at 175 C for 25-30 minutes. the center shouldn’t be too dry just soft cos we want them to be gooey like proper brownies should
• Cool down well, and cut into desired size for use.
• Makes about 1 small tray of brownie

Makes  one  9″ cake enough for about 8 people

1. olive oil- 250 ml i used half pomace and half extra virgin
2. sugar grain- 200 gms
3. eggs- 2 nos
4. flour- 225 gms
5. Baking powder- 10 gms
6. cocoa powder- 25 gms
7. Dark chocolate-100 gms
8. milk-100 ml

Method

• Melt the dark chocolate and milk together in the microwave – about 45 seconds or as long as it takes really without burning the chocolate. shouldnt take too much longer though
• Warm the olive oil slightly and add in the sugar, and whisk well , with the slight residual heat should help to melt it.
• Add in the eggs one at a time ,and it will get a mayonnaise like consistency
• Add in the melted chocolate +milk mixture
• mix in lightly a combination of the flour, cocoa, and baking powder , which (obviously) you would have mixed together before being the baking pro that you are.
• pour into greased / or sprayed with non stick spray cake tin and bake at 180C for 25-30 minutes. I used a springform tin and after 20 minuted covered the top to prevent it form colouring too much.

• Flour- 1kg
• Dry yeast- 20 gms
• Sugar-25 gms
• Salt- 20 gms
• Dry or fresh herbs to add inside the dough-5 gms
• Salt to sprinkle on the top- as required.
• Olive oil-80 gms
• Warm Water-800 gms

In a mixing bowl, add flour, yeast, sugar and salt, and slowly add in the water.Keep mixing or kneading for 15 minutes to allow for good gluten formation .the doughwill feel almost too wet then , but thats part of the plan.If you have a dough mixer , its best to use that, and let the dough proof in the bowl itself.Oh at this point of time you can add in the herb flavouring(u can change the herbs and even add in chopped olives, sun dried tomatoes,roasted red onions)

after about 30-40 minutes, spread the dough out in a deep baking tray, greased with some of the olive oil.Since its a soft dough, you will not have to roll it out, but can just spread wih your palm.Let it proof again for a good half hour to 45 minutes.

make indentations on the surface of the bread dough, and brush, lavishly with the olive oil.reserve a little to brush after baking.

Bake at 190-200 C for upto 15 minutes.

• eggs – 3 whole
• castor sugar- 270 gms
• flour 45 gms
• cocoa , bitter, and dark again-85 gms
• butter -185 gms
• nuts – if u like them then u can add some, of any kind chopped

process of making the thing.

1. melt the butter and chocolate together.
2. sift the flour, cocoa,and add the chopped nuts to it.
3. whisk eggs and sugar till thick and fluffy. add in the butter, and choc mix.
4. fold in the flour, and nut thing, and bake at 375 F, 175 Deg C for about 25-30 mins. it should be tested, to see that it doesnt get too dry.
5. end result shld be nice and gooey like a propah brownie. cool down and dont share with any body.

125 deg C for 80 mins.

methode-

whip the cream cheese till completeley soft and creamy .use philadelphia/elle et vire/anchor/pinar . add the sour cream/ labneh/ drained yoghurt.

add the sugar and corn flour.add the eggs(yolks +whole slowly till incorporated)

add essence

add the berries or whatever else you wanna flavour it w/.

bake at the temp mentioned above.leave overnight in the chiller.atleast !!!

this is important the mixture shld get time to settle, also if the cheese cake seems to getting over browned from the top cover w/ aluminium foil. and also when baking use a water bath..

and name it cheesecake al la fatman .

On the request of  my now wifey  , am adding recipe for a biscuit crumb base.

• butter- 100 gms
• grain sugar- 100 gms
• biscuit crumbs-200 gms.

mix all well. press down hard in the cake tin, then bake for abt 5 mins.then pour in the cheesecake batter , and bake as before.

you could also use a mixture of

• 100 gms butter
• 100 gms white sugar
• 200 gm flour /or 180 gms flour and 20 gms “home brand 100%cocoa powder”, available in nz , from countdown, foodtown, woolworths, its as good as valrhona /dgf .has 21.6 %fat content , which in the case of cocoa powder, is a sign of good times.

drool over the results …and be happily ever after!!!!!!!!!

drop in muffin trays/or cake molds..bake at 375 deg F. 12-15 mins for muffins and 45 ++mins for cake.

for fruit cake replace 250 gms or more depending on how rich you want the cake to be of flour with dried fruits. mix them with the flour.end of the process add like flour.Aslo with fruit cake its better to replace the sugar with brown sugar.gives better colour and flavour.

IMPORTANT- after baking cake, baste with alcohol liberally.it will be better, not on the same day, but a day after and so on.
the fruits can also be soaked in alcohol before,the longer the better.
Also no BLOODY TUTTI FRUTTI -good quality nuts, dates, raisins .,black currants , candied ginger, candied orange peel,chopped up.