Savoury Cheese Muffins

Makes 12

  • 1/2 cup milk
  • pinch cayenne pepper
  • 2 cups plain flour
  • 4 tsp baking powder
  • 1/4 teasp salt
  • 2 small eggs beaten
  • 50 g melted butter
  • 1 tbsp finely chopped celery
  • 1 tbsp finely chopped red/green capsicum
  • 1 cup grated tasty cheese

Place celery, capsicum and 3/4 cup cheese into bowl. Sift flour cayenne, baking powder and salt into the bowl. Stir beaten egg, butter and milk into mixture until combined. Spoon mixture into greased and/or lined muffin trays. Sprinkle extra 1/4 cup grated cheese on top and bake for 15 minutes in oven at 200 degrees C.

Salad Dressing

Makes 2 cups

Uses up egg yolks left over from Pavlovas (wonderful with potato salad to which chopped boiled eggs can be added)

  • 4 egg yolks
  • 2 tbsp softened butter
  • 4 tbsp sugar
  • heaped teasp dry mustard
  • teasp salt 1/2 cup vinegar
  • 4-6 tbsp milk

Cream butter and sugar, add mustard and salt. Carefully add beaten egg yolks, beating to combine. Slowly stir in vinegar. Place all in double boiler and stir until thick, do not boil. Before serving thin with milk to the consistency of cream. Keep refrigerated in lidded jar. For lime mayonnaise, substitute lime juice for vinegar.

Quick Omelette

Serves 1

  • 1 large egg
  • 2 teasp butter
  • 1 tbsp cottage cheese
  • 1 tbsp finely chopped parsley
  • snip of chives
  • salt and pepper to taste
  • 1 tbsp cold water

Beat egg, cottage cheese together with fork or whisk. Add chives, parsley, salt, pepper and water. Heat small omelet pan, add butter and coat pan. Do not burn butter. Pour in egg mixture. Cook over moderate heat, stirring gently until set. Loosen from pan with spatula and fold in half. Place onto warm plate. I make the same mixture in a soup bowl in the microwave, stirring occasionally until set. Delicious!

Macaroon Cake

  • 125 g softened butter
  • 1/2 cup sugar
  • 3 egg yolks
  • 1 tsp vanilla essence
  • 1 & 1/2 cups plain flour
  • 1 tsp baking powder
  • pinch salt
  • 2 tbsp milk
  • Macaroon
  • 3 egg whites
  • 1 & 1/2 cups coconut
  • 1/2 cup sugar

Cream butter and sugar until fluffy, add egg yolks and vanilla, beating well. Add sifted flour, baking powder, salt to creamed mixture alternately with milk. Spread mixture into a greased lined baking tin. Separately beat egg whites until peaks form, gently fold in sugar and coconut to make macaroon mix. Spread raspberry jam over cake mix, then cover with macaroon mixture and bake at 180 degrees C for 30 minutes. Test with skewer. Cool in tin for 10 minutes and turn out onto cooling rack.

Lemon Meringue Pie

Serves 6

  • 200 g sweet short pastry
  • 3 eggs separated
  • 1 cup sugar
  • 1/4 cup cornflour
  • 1/4 cup caster sugar
  • 1 tbsp butter
  • 2 teasp grated lemon rind
  • 1/2 cup lemon juice
  • 3/4 cup water
  • 1/4 teasp vanilla

Roll pastry, line flan tin, trim off excess pastry. Bake blind using rice as blind filler. Discard blind material. Blend cornflour, sugar, lemon rind and juice together until smooth. Slowly add water. Stirring constantly, slowly bring to boil until thickened. stir in beaten yolks and butter. Pour mixture over pastry base. Beat egg whites until peaks form. Fold in caster sugar a tablespoon at a time until thick and glossy. Stir in vanilla. Spoon meringue over lemon filling and bake at 190 degrees C for 10 minutes until golden.

Holiday Brownies

Makes 24

  • 2 eggs
  • 1/2 cup butter
  • 1/2 teasp vanilla essence
  • 1 cup castor sugar
  • 1 & 1/3 cups soft light brown sugar
  • 1 & 3/4 cups plain flour
  • 4oz semi-sweet chocolate pieces
  • 1 cup chopped pecans

Lightly whisk eggs and vanilla together. Place butter and chocolate into a double boiler (or bowl over pot of hot water) and combine, stirring constantly. Remove from heat. Stir in egg mix and add flour and pecans. Mix thoroughly and pour into shallow greased pan. Spread evenly and bake for 30 minutes in a preheated oven at 190 degrees. Cool and slice into 24 pieces.