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.

Lemon Cheescake

Ingredients

Base:

• 1 pkt (250g) shortbread biscuits - e.g. Scotch Finger
• 1/3 cup butter, melted

Filling:

• 500g Philadelphia cream cheese
• 300mL cream
• 3/4 cup caster sugar
• juice of 1 lemon
• rind of 1 lemon (optional)
• 3 teaspoons gelatine dissolved in 1/4 cup boiling water

Icing:

• lemon curd (optional)

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 and caster sugar until smooth. Beat in the gelatine mixture until just combines. Add cream and lemon juice and beat until fully mixed.
3. Gently fold through lemon rind.
4. Pour into now hardened base and return to the fridge to set. For best results, leave in fridge overnight.
5. Top with lemon curd before serving.

Fi's Penne Pollo

Ingredients:

500g chicken breast (diced)
1 small red capsicum
1 Lebanese eggplant
1 small zucchini
1 large onion
8 Chestnut, Portabello or button mushrooms
200mL cream
475mL tomato puree
2 cups Penne pasta
Garlic
Basil
Olive oil

Method:

1. Roughly chop capsicum, eggplant, zucchini, onion and mushrooms, place on a baking tray and drizzle with olive oil.
2. Place in a moderate oven for about 10-15 minutes.
3. Cook pasta as per regular instructions.
4. Place a tablespoon of olive oil in a large saucepan and cook the diced chicken until it is beginning to brown.
5. Remove roasted vegetables from oven and add to the chicken in the saucepan.
6. Add garlic and basil to taste.
7. Add tomato puree to chicken and vegetables and stir through.
8. Add cream. Continue to stir occasionally. Lower heat and allow to reduce.
9. When pasta is cooked to your liking, drain and add to the saucepan.
10. Stir entire mix thoroughly and serve!

Toblerone Cheesecake

Ingredients

Base:

• 1 pkt (250g) chocolate biscuits (not chocolate coated), e.g. Chocolate Ripple
• 1/3 cup butter, melted

Filling:

• 500g Philadelphia cream cheese
• 1/2 cup cream
• 1/2 cup caster sugar
• 200g Toblerone chocolate, melted
• additional Toblerone shavings or chunks for decorative topping

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 to soften. Add caster sugar and beat until fully mixed. If using an electric mixer use a low speed.
3. Add melted Toblerone and cream and mix thoroughly.
4. Pour into now hardened base. Top with Toblerone shavings or chunks and return to the fridge to set. For best results, leave in fridge overnight.

Fi's Tips

The Philly is easier to work with if it has been slightly softened at room temperature. So leave it out of the fridge while you are making the biscuit base.

When melting the chocolate, remember to use a water bath rather than melt it directly in a saucepan. For best results, microwave at medium level in 20 second bursts, stirring between each.

You can substitute low fat ingredients and this will still work well.