PIE RECIPES

AUSSIE MEAT PIESIngredients

1 tablespoon olive oil

1 large brown onion, finely chopped

500g lean beef mince

1 tablespoon cornflour

3/4 cup Campbell's Real Stock Beef

3/4 cup tomato sauce

2 tablespoons Worcestershire sauce

1 tablespoon barbecue sauce

1 teaspoon Vegemite

2 sheets frozen shortcrust pastry, thawed

2 sheets frozen puff pastry, thawed

1 egg, beaten

Method 1. Heat oil in a saucepan over medium-high heat. Add onion. Cook for 3 minutes or

until soft. Add mince. Cook for 4 minutes, stirring with a wooden spoon, or until browned.

2. Mix cornflour and 1 tablespoon of stock to form a paste. Add remaining stock. Add stock, sauces and Vegemite to mince. Bring to the boil. Reduce heat to medium-low. Simmer for 8 minutes or until thick. Cool.

3. Preheat oven to 220°C. Place a baking tray into oven. Grease 4 x 8cm base measurement pie pans.

4. Cut 4 x 15cm circles from shortcrust pastry. Use to line bases and sides of pans. Fill with mince. Brush rims with water. Cut 4 x 15cm circles from puff pastry. Place over meat. Press to seal. Trim. Brush with egg. Season.

5. Place pies onto hot tray. Bake for 20 to 25 minutes or until golden. Serve.

CHICKEN, LEEK AND POTATO PIEIngredients

2 tablespoons olive oil

2 leeks, trimmed, halved, washed, sliced

400g coliban potatoes, peeled, diced into 1cm cubes

1/4 cup plain flour

1 1/2 cups Campbell's Real Stock Chicken

1 small barbecued chicken, skin and bones removed, meat shredded (see note)

1 cup grated tasty cheese

1 sheet frozen ready-rolled puff pastry, partially thawed

Method 1. Preheat oven to 220°C. Heat oil in a large saucepan over medium heat. Add leek and potatoes. Cook,

stirring, for 3 minutes or until leeks are tender but not coloured.2. Sprinkle over the flour. Cook, stirring, for 1 minute. Remove from heat and gradually add stock,

stirring. Return to medium heat. Cook for 3 to 5 minutes or until mixture comes to the boil. Add chicken and cheese. Season with salt and cracked black pepper.

3. Spoon chicken mixture into a 5-cup capacity, 26cm (top) ceramic pie dish. Place pastry over filling. Press edges to seal. Trim excess pastry. Cut a small cross in the centre. Bake for 15 to 20 minutes or until pastry is puffed and golden. Stand pie in dish for 5 minutes. Serve.

MEXICAN TORTILLA PIEIngredients

2 teaspoons olive oil

1 large red onion, finely chopped

2 garlic cloves, crushed

500g beef mince

1 small red capsicum, finely chopped

125g can corn kernels, drained, rinsed

2 teaspoons Mexican chilli powder

415g can diced tomatoes

1/2 cup torn fresh coriander leaves

4 salsa-flavoured tortillas

1 1/2 cups grated tasty cheese

1 large tomato, deseeded, finely chopped

Method 1. Preheat oven to 180°C. Heat oil in a frying pan over medium-high heat. Reserve 2 tablespoons onion.

Add garlic and remaining onion to pan. Cook, stirring, for 3 minutes or until soft. Add mince. Cook, breaking up mince with a wooden spoon, for 8 minutes or until browned.

2. Add capsicum, corn and chilli powder. Cook, stirring, for 3 minutes or until capsicum is just tender. Stir in diced tomatoes. Reduce heat to medium. Simmer, stirring, for 5 minutes or until mixture is thick. Add half the coriander. Season with salt. Stir to combine. Set aside for 10 minutes to cool.

3. Place a 6cm-deep, 20cm round springform pan on a baking tray. Place 1 tortilla in base of pan. Spread one-third of the mince mixture over tortilla. Sprinkle with 1/3 cup of cheese. Repeat layers twice with remaining tortillas, mince mixture and cheese, finishing with 1 tortilla. Sprinkle with remaining cheese.

4. Bake for 15 minutes or until cheese is golden. Set aside for 5 minutes before removing from pan.5. Meanwhile, combine chopped tomato, reserved onion and coriander in a bowl. Serve pie with tomato

mixture.

CAKE RECIPES

LIGHTSABER CAKEIngredients

2 x 340g packets golden butter cake mix or 2 quantities Homemade butter cake (see related recipe)

Buttercream icing

250g butter, softened

3 cups icing sugar mixture

2 tablespoons milk

Blue and black gel food colourings

2 mini jam rollettes

2 nougat honey logs

1.5 metres licorice strap

3 teaspoons small silver cachous

Method1. Preheat oven to 180C/160C fan-forced. Grease a 6cm-deep, 22cm x 32cm (base) rectangular baking

pan. Line base and sides with baking paper.2. Prepare packet cake, following packet directions or Homemade butter cake. Pour into prepared pan.

Smooth surface. Bake for 50 minutes or until a skewer inserted in centre of cake comes out clean. Stand in pan for 10 minutes. Turn onto a wire rack to cool.

3. Make Buttercream icing: Using an electric mixer, beat butter in a bowl until pale. Gradually add icing sugar mixture and milk, beating constantly until combined. Place 1/2 cup icing in a bowl. Tint blue. Tint remaining icing grey with black food colouring. Using a serrated knife, level top of cake. Place cake, cut-side down, onto cake board. Spread top and sides of cake with grey icing. Place 1 swiss roll diagonally on 1 corner of cake to form handle of lightsaber. Cut one-third off the remaining swiss roll on an angle. Discard. Using a little icing, attach uncut side of roll to swiss roll on cake. Spread swiss rolls with grey icing to form a handle. Trim approximately 4cm from 1 nougat roll. Discard. Position nougat rolls, end to end, next to swiss rolls to form lightsaber. Spread nougat roll with blue icing.

4. Cut three 12cm long lengths from licorice strap. Using the picture as a guide, position 1 on the top of the handle and 1 in the middle, to form wide grips. Position remaining length diagonally overlapping the top strap. Cut four 1.5cm x 2.5cm pieces of licorice and position on top half of handle (in between top and middle strap). Cut 10, 4mm wide x 4cm long strips of licorice. Position on bottom half of handle to form thin grips. Cut a 3mm x 22cm long strip of liquorice. Form a coil and position to make the base of the handle. Outline lightsaber with a 3mm x 42cm long strip of licorice. Decorate cake with thin strips of remaining licorice to form 'rays'. Use a star-shaped stencil to create cachous stars. Serve.

HOPSCOTCH CAKEIngredients

2 x 340g packets golden buttercake mix or 2 quantities Homemade buttercake (see related recipe)

160g packet 100s and 1000s

48 mini M&Ms (we used blue, red and yellow)

Buttercream icing

250g butter, softened

3 cups icing sugar mixture

2 tablespoons milk

Blue food colouring Method

1. Preheat oven to 180°C/160°C fan-forced. Grease a 7cm-deep, 20cm round cake pan and an 8-hole,3/4 cup-capacity mini loaf pan. Line bases and sides of both pans with baking paper.

2. Prepare packet cakes following packet directions or homemade cakes (see related recipe). Spoon 1/3 cup batter into each prepared mini loaf hole. Spoon remaining batter into prepared round cake pan. Bake mini loaf pan for 20 minutes or until cooked through. Remove from oven. Bake round cake pan for 45 minutes or until cooked through. Stand in pan for 10 minutes. Turn out onto wire racks to cool completely.

3. Using a serrated knife, level tops of cakes if necessary. Cut an 18.5cm (base) semicircle from round cake. Trim cake top to sit level with top of loaves.

4. Make icing: Using an electric mixer, beat butter in a bowl until pale. Gradually add icing sugar mixture and milk, beating constantly until combined.

5. Place 1/4 cup icing into a bowl. Tint blue. Spoon blue icing into a piping bag fitted with a 2mm plain nozzle. Place cake piece and loaves, cut-sides down, on a board (see Cooking class, below). Spread each piece with plain icing. Dip sides of cake and loaves into 100s and 1000s.

6. Using the picture as a guide, place each piece of cake onto cake board to form a hopscotch game. Pipe ‘HOME’ on rounded piece of cake. Pipe numbers on remaining pieces of cake. Decorate with M&Ms. Serve.

CAKE POPSICLESIngredients

125g NESTLÉ BAKERS' CHOICE White Choc Melts, melted

50ml vegetable oil

1pkt (450g) bought madeira cake

365g NESTLÉ BAKERS' CHOICE Dark Choc Melts, melted

Assorted chocolate sprinkles and cachous, to decorate

Method 1. Use a sharp knife to remove crust from top and sides of cake. Discard. Cut cake into 4 even slices.

Trim 1 end of each piece to form a rounded shape. Cut each piece into 3 even slices, measuring 4 x 7cm. Carefully insert a wooden iceblock stick halfway into untrimmed short end. Remove stick and dip end in a little melted white chocolate. Reinsert stick into cake and place in fridge to set. Repeat with remaining cake, a little white chocolate and wooden icebl ock sticks.

2. Line a tray with baking paper. Place dark chocolate in a cup to come three-quarters of the way up side of popsicles. Stir in 40ml of the oil. Dip popsicles, 1 at a time, in dark chocolate mixture. Allow excess to drip off. Transfer to lined tray. Set aside until set completely.

3. Place remaining white chocolate in a cup. Stir in remaining oil. Dip popsicles, 1 at a time, in white chocolate mixture to come one third of the way up the side. Decorate with sprinkles and cachous. Transfer to lined tray. Place in fridge until set.

DESSERT RECIPES

CHERRY AND RASPBERRY CLAFOUTIS

Ingredients

680g jar pitted sour cherries, drained

1 cup (150g) frozen raspberries

1/4 cup (35g) plain flour

1/4 cup (35g) self-raising flour

1/2 cup (110g) caster sugar

1 1/2 cups (375ml) milk

2 teaspoons vanilla bean paste

3 Coles Brand Australian Free Range Eggs, separated

Icing sugar, to dust

Method 1. Preheat oven to 180C. Grease a shallow 8-cup (2L) ovenproof dish. Arrange three-quarters

of the cherries and raspberries in a single layer over the base of the dish.2. Place the combined flour and sugar in a large bowl. Stir to combine. Add the milk, vanilla

and egg yolks and whisk to combine.3. Use an electric mixer to whisk the egg whites in a clean, dry bowl until soft peaks form. Add

to the flour mixture and gently fold to combine. Pour over the cherry mixture. Sprinkle with the remaining cherries and raspberries.

4. Bake for 45-50 mins or until golden brown and just set. Dust with icing sugar to serve.

BERRY WAFFLE SUNDAES

Ingredients

500g Coles Brand Frozen Berries

1 tablespoon caster sugar

1 teaspoon vanilla essence

4 Toscano Traditional Belgian Waffles

4 scoops ice-cream

Method 1. Combine berries, sugar and vanilla in a medium-large saucepan and heat over medium heat

for 7-10 mins, until warm and syrupy.2. Heat waffles in a toaster, until warm and lightly toasted. Cut into quarters. Place 2 waffle

quarters into the base of each of 4 serving dishes. Top with a scoop of ice-cream and spoon berry mixture over.

3. Top with remaining waffle quarters and serve immediately.

LITTLE LEMON DESSERT CAKESIngredients

3 medium lemons

1 1/4 cups caster sugar

125g butter, softened

2 eggs, separated

1 cup self-raising flour

2 tablespoons milk

Double cream, to serve

Method 1. Preheat oven to 180°C/160°C fan-forced. Grease a 6-hole, 3/4-cup capacity non-stick texas

muffin pan. Cut six 2mm-thick slices from 1 lemon. Place 2 tablespoons sugar on a plate. Dip slices, one at a time, in sugar. Turn to coat. Place in prepared pan holes.

2. Grate 2 teaspoons rind from 1 lemon. Juice remaining lemons. Using an electric mixer, beat butter, 1/2 cup sugar and lemon rind until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Wash and dry beaters. Whisk egg whites in another bowl until stiff peaks form.

3. Sift flour over butter mixture. Add 1 tablespoon lemon juice and milk. Stir until just combined. Using a large metal spoon, gently fold egg whites into butter mixture. Divide mixture between prepared pan holes. Smooth top. Bake for 20 minutes or until golden and a skewer inserted in centre of 1 cake comes out clean. Stand in pan for 10 minutes. Turn out onto a wire rack over a baking tray.

4. Meanwhile, place remaining sugar and 1/3 cup lemon juice in a saucepan over medium heat. Cook, stirring constantly, for 3 to 4 minutes or until sugar dissolves. Bring to the boil. Reduce heat to low. Simmer for 4 to 5 minutes or until thick and syrupy. Spoon half the syrup over cakes. Cool for 5 minutes. Serve cakes warm with remaining syrup and double cream.

PETIT FOURS RECIPES

VANILLA PETIT FOURS

Ingredients

250g unsalted butter, softened

1 cup caster sugar

2 teaspoons vanilla extract

3 eggs

1 1/2 cups self-raising flour

1/2 cup plain flour

1/4 cup milk

4 1/2 cups pure icing sugar

1/4 cup glucose syrup

1/2 teaspoon vanilla extract

12 white and pink edible sugar flowers

Method 1. Preheat oven to 180C/160C fan-forced. Grease a 9cm-deep, 11.5cm x 20cm (base) loaf pan.2. Using an electric mixer, beat butter, sugar and vanilla until light and fluffy. Add eggs, 1 at a time,

beating after each addition. Sift over flours. Add milk. Stir to combine.3. Spoon mixture into pan. Smooth surface. Bake for 1 hour or until a skewer inserted in centre of cake

comes out clean (cover cake loosely with foil if over-browning). Stand in pan for 10 minutes. Turn out onto a wire rack to cool completely.

4. Trim ends of cake. Cut cake into six 3cm-thick slices. Using a 4cm square cutter, cut 2 squares from each slice. Discard off cuts. Place a wire rack over a large baking paper-lined baking tray. Place cake squares on wire rack.

5. Place icing sugar, glucose syrup, vanilla and 1/4 cup cold water in a large heatproof bowl over a pan of simmering water. Stir for 5 to 7 minutes or until smooth and runny. Using a large metal spoon, carefully pour icing over 1 cake to completely cover. Top with a sugar flower. Repeat with remaining cakes, icing and flowers. Set aside for 30 minutes to set. Remove from wire rack and serve.

CHOCOLATE PETIT FOURSIngredients

200g 70%-cocoa dark chocolate, broken into pieces (see note)

200ml thickened cream

20g butter

1 teaspoon vanilla extract

2 tablespoons cocoa powder

Method 1. Place chocolate, cream and butter in a heatproof, microwave-safe bowl. Microwave, uncovered, on

MEDIUM (50%) for 1 to 2 minutes, stirring every minute with a metal spoon, or until almost melted. Add vanilla and stir until smooth.

2. Line base and sides of a 4cm-deep, 7cm x 25cm (base) bar pan with baking paper, allowing a 2cm overhang at both long ends. Spoon chocolate mixture into pan. Refrigerate until firm. Cut into small squares and dust thickly with cocoa. Serve.

MARTHA'S CHOCOLATE GINGERBREAD HOUSE PETIT FOURS

Ingredients

3/4 cup boiling water

3/4 teaspoon bicarbonate of soda

1 1/2 cups plain flour

1/3 cup dutch processed cocoa powder

2 teaspoons ground ginger

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/2 teaspoon salt

1 1/2 teaspoons baking powder

75g unsalted butter, softened

1/2 cup firmly packed dark brown sugar

3/4 cup treacle

2 eggs, at room temperature

Icing sugar mixture, for dusting

Raspberry licorice, to decorate Whipped bittersweet ganache

125g 70% cocoa dark chocolate, finely chopped

1/2 cup thickened cream

Method 1. Preheat oven to 180°C/160°C fan-forced. Grease a 2cm x 24.5cm x 34.5cm swiss roll pan. Line base

and sides with baking paper. Combine boiling water and bicarbonate of soda in a heatproof jug. In a separate bowl, sift together flour, cocoa, ginger, cinnamon, nutmeg, cloves, salt and baking powder.

2. Using an electric mixer, beat butter and sugar on medium-high speed until pale and fluffy. Add treacle and eggs. Beat until creamy, scraping down bowl. Reduce speed to low. Add flour mixture, in 3 batches, alternating with soda mixture, beating until combined. Beat for 15 seconds on medium-high.

3. Pour batter into prepared pan. Bake for 20 minutes or until a skewer inserted in the centre of cake comes out clean (do not open door while cooking as cake may sink). Set aside for 20 minutes. Turn, top-side up, onto a wire rack to cool completely.

4. Make Whipped bittersweet ganache: Place chocolate and cream in a heatproof, microwave-safe bowl. Microwave on HIGH (100%) for 1 to 2 minutes or until smooth, stirring every 30 seconds with a metal spoon. Cool completely. Whisk ganache until fluffy.

5. Using a serrated knife, trim edges of cake. Cut cake into 2.5cm squares (you will need 75 squares). Cut 25 squares into triangles. Spread a little ganache on long side of each triangle. Place 1 triangle on the top of 1 square, ganache side down, to make a roof. Repeat with remaining cake and ganache. Dust with icing sugar mixture. Insert a 1.5cm long piece of licorice in each roof for a chimney. Serve.