Slow cooker BBQ Chicken Drumsticks

Ingredients

2kg chicken drumsticks
1 onion, chopped
¼ cup brown sugar
¼ cup soy sauce
⅔ cup barbecue sauce

Method

1. Put the chicken and onion in the slow cooker.
2. Mix sugar, soy sauce and barbecue sauce together. Pour over chicken an onion.
3. Stir or massage to cover all the chicken.
4. Cook on low for 5-6 hours.

Serve with rice and vegetables.

Chocolate Slice

Ingredients

• 1 cup self-raising flour
  
• 1 cup brown sugar
• ½ cup dessicated coconut
• 125g or ½ cup butter
• 2 tbsp cocoa
• 1 egg
• 100s & 1000s
  

Method

1. Preheat oven to 180°C.
2. Mix flour, sugar, cocoa and coconut.
3. Add melted butter and lightly beaten egg.
4. Mix until fully combined.
5. Press into a lined slice tray (approx 20x25cm).
6. Top with 100s & 1000s.
7. Bake for 20-25 minutes.
8. Allow to cool in tin for 10 minutes, then turn out onto wire rack.
9. Slice when cool.

Christmas Cheesecake

Ingredients

Base

• 1 pkt (250g) gingernut or buttersnap biscuits
• 1/4 cup butter, melted

Filling

• 1 cup mixed dried fruit
• 1/4 cup rum or brandy
• 500g Philly cream cheese
• 1/2 cup cream
• 1/2 cup caster sugar
• 1 tbsp (or 1 sachet) gelatine dissolved in 2 tbsp water
• 1 tbsp lemon juice or 2 tbsp finely grated lemon rind

Method

1. Put mixed fruit and brandy in bowl and marinate overnight.
2. Crush the biscuits into fine crumbs. Combine the crumbs with the melted butter and press firmly into a springform cake pan, then place in the fridge to harden.
3. Beat the Philly, caster sugar and cream until smooth.
4. Add gelatine mix and lemon juice (or rind). Mix thoroughly
5. Fold in marinated fruit mix.
6. Pour into now hardened base and return to the fridge to set. For best results, leave in fridge overnight.

Apricot and Pecan Slice

Ingredients

• ¾ cup dried apricots, chopped 
• ½ cup pecans, chopped
• ½ cup butter, melted
• 2 cups plain flour
• 2 tsp baking powder 
• 2 eggs
• 1½ cups brown sugar
• 1 tsp vanilla
• ¼ tsp salt 
• 1 tsp ground cinnamon (optional)
  

Method

1. Preheat oven to 180°C. Line a slice tray with baking paper.
2. Pour boiling water over the apricots and let them sit for 5 minutes and then drain, leaving to cool.
3. Combine the flour, brown sugar, baking powder, cinnamon and salt in a bowl.
4. Mix in the butter thoroughly, then add the eggs and vanilla. Now add the apricots and pecans.
5. Pour into the slice tray and spread mixture evenly. (A wet hand may be more effective than a spatula for this.)
6. Bake for 30 minutes.
7. Cut into bars (or desired portions) while still warm.   

Hazelnut (Nutella) Cheesecake

Ingredients

Base:

• 1 pkt (250g) Chocolate Ripple biscuits
• 1/4 cup butter, melted

Filling:

• 500g Philadelphia cream cheese
• 1 jar (480g) Nutella
• Chopped hazelnuts (optional)

 Topping:

•  Chopped hazelnuts or chopped hazelnut chocolate bar

Method

1. Crush the biscuits into fine crumbs. Combine the crumbs with the melted butter and press firmly into a springform cake pan, then place in the fridge to harden. (This will harden enough in the time it takes to make the filling.)
2. Beat the Philly until smooth. Add nutella and continue to mix until smooth. 
3. (Optional: Add chopped hazelnuts and and mix through.)
4. Pour into now hardened base and return to the fridge to set. 
5. Top with chopped hazelnuts or chopped hazelnut chocolate bar. For best results, leave in fridge overnight.

Caramel Cheesecake

Ingredients

Base:

• 1 pkt (250g) biscuits - e.g. Gingernut, Anzac, Buttersnap, etc.
• 1/3 cup butter, melted

Filling:

• 500g Philadelphia cream cheese
• 380 g Nestle Top 'n' Fill caramel
• 3 teaspoons gelatine dissolved in 1/4 cup boiling water

Method

1. Crush the biscuits into fine crumbs. Combine the crumbs with the melted butter and press firmly into a springform cake pan, then place in the fridge to harden. (This will harden enough in the time it takes to make the filling.)
2. Beat the Philly until smooth. Add caramel and continue to mix.
3. Slowly add in the gelatine mixture and beat on a moderate speed until combined.
4. Pour into now hardened base and return to the fridge to set. For best results, leave in fridge overnight.

Sweet potato, lemongrass & coconut soup

Ingredients

• 
  1kg sweet potato (chopped)
• 1 large onion (chopped)
• 2 tbsp ginger paste
• 2 tbsp lemongrass paste
• 1 tbsp olive oil
• 1 cup vegetable stock
• 2 cups water
• 400ml coconut milk

Method

1. Using a large saucepan, fry onion in the olive oil until translucent, add ginger and lemongrass and cook for about 2-3 minutes.
2. Add sweet potato, vegetable stock and water. The liquid should just cover the sweet potato. Bring to the boil and then let simmer until sweet potato becomes tender.
3. Reduce heat then blend. (A stick blender would work well or transfer to a food processor then return to the saucepan.)
4. At a low to moderate temperature, add coconut milk and stir in thoroughly.