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This easy as chocolate slice is popular with kids and adults. It is great for occasions such as birthday parties.
It is easy to increase the size to suit by working on – 1 moro bar to 1 cup rice bubbles and 30g butter.
Preheat oven to 180 C Beat butter and sugar until pale and fluffy. Add flour, cornflour,
baking powder and cocoa and mix well. Roll into small balls and place on
baking tray, lightly press with a fork. Bake for 20 minutes. Melt together
chocolate and cream stir until smooth. Spread half of the biscuits with
chocolate and sandwich together.
This is divine with a big splodge of softly whipped cream
Preheat oven to 160 C and line a 18 cm round cake tin. Finely grate the lemon and then squeeze the juice. Place the zest in the
bowl of a food processor with the sugar, process until zest turns to specks. Add lemon juice, sifted flour, baking powder, butter and eggs to bowl and mix until smooth.
Pour into prepared tin and bake for 1 1/4 hours or until a skewer tests clean.
Mix the castor sugar, lemon juice and gin together. Remove the cake from
the oven, take out of the tin and sit on a shallow tray, spoon over the
syrup and leave to sit. Serve either warm or cool with cream, decorate with
candied peel if desired.
Karen
From Wendy
Serves 6
Heat stock and wine together and maintain at a simmer. In a large saucepan melt
butter and olive oil and saute onion until soft. Add rice and stir until
the grains are coated with oil. Increase heat to moderate. Add a cup of
stock and stir while liquid is absorbed. Continue to stir and add stock
until the rice is cooked, it should take 20 minutes. When rice is cooked
remove from heat and stir through parmesan cheese, parsley, lemon juice
and zest. Serve at once.
Preheat oven to 180 C Line a swiss roll tin, approximately 33cm x 25cm. Sift flour, cornflour and baking powder and set aside. Whisk egg whites until soft peaks form and then gradually add 4 tablespoons of sugar and continue to beat until glossy. In a separate bowl beat the egg yolks with the remaining sugar, lemon zest, juice and orange juice. Fold into the egg whites followed by the flour. Pour into the prepared tin and spread evenly. Bake for 15 minutes or until golden and cooked through. Remove the roll from the tin while still hot and place on a piece of baking paper sprinkled with caster sugar. Roll up and leave to cool. When cool unwind the roll and spread with lemon curd, whipped cream and strawberries and re roll.
Preheat oven to 180 C. To make the sauce melt the butter in a saucepan and stir in flour,
cook until paste is smooth and golden. Gradually stir in milk and stir until
sauce thickens and is smooth. Bring to the boil and simmer for 5 minutes.
Stir in mozzarella and season with salt and freshly ground black pepper.
Oil a baking dish and line with a sheet of pasta. Cover pasta with a third
of the white sauce and a third of the bolognese mince. Add a second layer
of pasta and another third of white sauce and more bolognese. Cover with
a third sheet of pasta and another portion of white sauce and the remaining
bolognese. Top with the last pasta sheet and sprinkle with parmesan cheese
and a little olive oil. Bake for 45 minutes or until golden and bubbling.
