Recipes - Index

Enjoy! Do email me with your comments.

 Anzac Biscuits

Ingredients

Method

• 125gms butter

• 125gms Rolled Oats

• 125gms sugar

• 125gms self-Raising Flour

• 2 dsps Wheat germ (Optional)

• 1tsp Boiled water

• 1dspn Golden Syrup

• 1tspn Baking Soda

Melt butter , sugar, golden syrup.(Don't boil).
Add Baking Soda and water.
Stir in flour and oats.
Roll into balls and place on our Chicago Metallic Cookie Sheet. ( This is the best oven tray I have ever owned)
Flatten with fork and bake at 160C until golden brown.
Leave to cool slightly then remove to cooling rack.

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 Banana Bread

Ingredients

Method

• 1 cup all purpose flour

• 1 cup Rolled Oats

• 4 over ripe bananas

• 1/2 cup brown sugar

• 1/2 cup white sugar

• 3/4 cup melted butter

• 1+1/2 tspn Baking Soda

• 2 large eggs

• 1/3 cup molasses

• 1 tsp vanilla

• Chopped Walnuts- optional

In a large bowl combine the flour, oats and baking soda.
In another bowl mash the bananas and then whisk in the sugars. Add the melted butter, eggs and vanilla essence and whisk again.
Fold into the flour etc until just incorporated.
Pour batter into prepared loaf pan. (With our cookware you just need to lightly spray with oil).
Bake for around 50mins at 180C until golden brown and a toothpick inserted into the centre comes out clean.

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Blueberry Muffins

Ingredients

Method

 Broccoli, Bacon & Cheese Muffins

Ingredients

Method

• 1tbs Oil

• 1 small onion diced

• 2 rashers bacon finely chopped

• 2 eggs

• 1 1/2 cups milk

• 3 cups self raising flour

• 50gms butter

• 3 tsp baking powder

• 1/2 tsp baking soda

• 1 cup tasty cheese

• 1/2 cup parmesan cheese

• 1 cup cooked broccoli
   

Preheat oven to 200C
Saute the onion and the bacon
Whisk the eggs and milk together and stir in melted butter
Sift dry ingredients into a large bowl
Stir in the cheese and then add the egg mixture. (Make sure it isn't too stiff)
Fold in the onion and bacon and then the broccoli

Spoon into muffin tins ( I use the Friand pan) and bake for around 15 mins until golden

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 Bumbu Pecel (Peanut Sauce)

Ingredients

Method

• 150gms of Raw unsalted peanuts with skin on

• 2-3 tbspn of chopped onion

• 4 Cloves of Garlic

• 2 Small Chillies

• 2-3 tbspn fried onion

• 1/4 Medium Tomato

• 1 tbspn  Sweet Soya sauce

• 2 Kaffir lime leaves shredded

• 1 tbspn palm sugar - melted

• 2 tspn lime juice.

• 1/4 - 1/2 cup warm water
   

(Ideal for use in Risoli 24cm Saute Pan)

Heat enough oil in pan to roast the Raw unsalted peanuts . Do a handful at a time until just golden brown as they will keep on cooking after they have been removed.
Then fry the chopped onion.

In a food processor blend the other ingredients.
When these are blended add the roasted Peanuts and the warm water and blend briefly to a chunky consistency.

Return blended food to the deep skillet.
Check seasonings by tasting - balancing sweet, sour, salty and spicy.
These are the 4 senses used in Balinese cooking.
Add more Palm sugar for a richer brown colour.
Thin down if necessary with water. (never milk)

This makes a delicious dipping sauce as well as a serving with chicken Satays

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Buttermilk Pancakes

Ingredients

Method

• 1 cup flour

• 1/2 tsp baking soda

• 1 tsp sugar

• 3/4 tsp baking powder

• 1/2 tsp salt

• 1 Egg

• 1 cup buttermilk (Milk can be soured as a substitute by adding 1 tbs of vinegar to 1 cup milk)

• 1 tbs melted butter

(Ideal for use with Barnyard Animal Pancake Pan & Zoo Animals Mini Pancake Pan )

Preheat pan over medium heat until water droplets sizzle on pan
Sift together flour , baking soda, sugar, baking powder & salt
In a separate bowl, beat egg until light and fluffy.
Stir into the dry mixture along with the buttermilk and melted butter until blended.  Don't over beat.
Spray pan with cooking oil or place a dab of butter in each cavity
Spoon 1-2 tbs batter into each cavity and cook until pancake bubbles and the edges are light brown
Flip each pancake with a non-metal spatula.
Bake until toothpick inserted into centre of pancake comes out clean.

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Caramel Sauce

Ingredients

Method

• 1 tbs butter

• 3/4 cup brown sugar

• 300ml cream

Place all ingredients into small saucepan and bring to the boil stirring.

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  Caramel Squares not so healthy

Ingredients

Method

• 1 1/2 cups flour

• 2 1/2 cups rolled oats

• 1 cup coconut

• 2 tsp Baking Powder

• 2 cups Brown Sugar

• 1 1/2 cups melted butter

Filling

• 2 tins condensed milk

• 3 tbs butter

• 3 tbs golden syrup

• 1 tsp vanilla

Mix all ingredients together. If it looks a bit crumbly add a bit more butter. (You could also use margarine)

Place all the ingredients for the filling into a glass bowl or similar for the microwave and using 1 minute bursts cook and stir until thick.

Press 2/3 base mixture into slice tin, then pour over filling, then crumble the remaining base mix on top. Cook at 160C for about 1/2 hour or until top looks done.

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Chicken Curry Casserole

Ingredients

Method

• 1.5kg chicken (or chicken pieces)

• 30g butter or substitute

• 2 tbs oil

• 2 cloves garlic

• 2 onions

• 3 rashers bacon

• 1/4 cup plain flour

• 1 tbs Gourmet Bombay curry

• 1/4 tsp chilli powder

• 1 chicken stock cube

• 3 cups water

• 1/2 cup dry white wine

• 1 tsp sugar

• salt, pepper

• 1/2 tsp basil

• 1 tbs soy sauce

• 1/2 cup tomato paste

• 60g black olives

• Chopped parsley

Cut chicken into serving size pieces, coat lightly with flour.
Heat butter and oil in pan, add chicken, saute on both sides until golden, remove from pan, put into ovenproof dish.
Add to pan peeled diced onions, crushed garlic and chopped bacon, cook until bacon is crisp, remove from pan, add to chicken.
Add flour, curry powder and chilli powder to pan, stir until flour is dark golden brown; do not allow the mixture to burn.
Remove from heat, add crumbled stock cube, water, wine, sugar, salt, pepper, basil, soy sauce and tomato paste, stir until combined.
Return to heat, stir until sauce boils and thickens.
Pour sauce over chicken, mix well. Bake covered for 45 mins or until chicken is tender.
Remove from oven, stir in olives and parsley.
Serves 4.

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Chocolate Mud Cake

Ingredients

Method

• 300g dark chocolate

• 250g butter

• 4 tsp instant coffee powder or granules

• 3/4 cup water

• 3/4 cup brown sugar

• 3 eggs

• 2 tsp vanilla essence

• 1 cup flour

• 1/4 cup cocoa

• 1 tsp baking powder

Break chocolate up roughly. Chop butter up roughly. Place chocolate and butter in a saucepan with coffee, water and brown sugar. Stir over medium heat until chocolate melts. Cool.
Beat eggs and mix into chocolate mixture with vanilla. Sift flour, cocoa and baking powder together. Mix flour mixture into chocolate mixture and combine. Bake at 160C for 1 1/4 hours. Cool in tin for 10 mins. Turn out and cool completely.

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Corn Bread

Ingredients

Method

• 1 cup Self Raising Flour

• 3/4 cup Cornmeal Flour

• 30gms Butter

• 1 Egg

• 1 tbs yoghurt - plain

• 1 tsp green herb or Chicken stock

• 1/2 tsp Salt

• 1 cup (approx) Milk (enough to make a scone dough)

• Grated Cheese

Rub butter into dry ingredients or use a food processor.
Make a well in the centre and drop in the lightly beaten egg.
Add the milk mixing lightly.
Pat out onto floured board. Take off small pieces and shape into mini loaves to 3/4 fill each cup of the Mini Loaf pan 8 cup.
Sprinkle with grated cheese and bake in the hot oven (180C) for approx 15 mins.
Best used on the same day - but you can toast any loaves leftover - split in half.

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Crepe Batter 

Ingredients

Method

• 3 Eggs

• 300ml  water

• 300ml Milk

• 1dspn oil

• 1 cup self-raising flour

• 1 cup plain flour

(For use with French Crepes and Wraps Pan)

 Combine all ingredients. Whisk until smooth.
 The consistency should be like runny cream.
 Add more milk if it seems to be too thick.

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Curried Fried Rice

Ingredients

Method

• 3 cups Cooked Rice (Best done the day before)

• 1 Small onion diced

• 2 Spring Onions finely sliced

• 1 Small red Capsicum diced

• 1 Chicken Breast

• 2 tsp Ginger zested

• 1/2 cup cooked Peas

• 1 tbs Soy Sauce

• 1 tbs Gourmet Bombay Blend

• 2 Eggs

Fry onion, Spring onion & Capsicums & sliced Chicken Breast in 2 tbs oil in the Wok with Bombay Blend.
When cooked add more oil then the rice and toss.
Add Soy Sauce, peas, ginger & toss again.
Whisk 2 eggs together. Fry in pan, roll up and cut into strips & decorate the fried rice.

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Gingerbread Men

Ingredients

Method

• 2 1/2 cups plain flour

• 1/2 tsp Baking Soda

• 1 tbs Ground Ginger

• 1 cup Soft Brown Sugar

• 150g butter

• 1 egg

• 1 tbs Golden Syrup

Preheat oven to 180C (160C fanbake)
Sift dry ingredients and add sugar. Rub butter into this mix or pulse in a food processor. Add beaten egg and Golden Syrup and mix well. ( This takes a little time using your fingers). Press some dough into the mould of our Gingerbread pan to 1/3 of the depth. The mix makes 12 and the pan has 6 shapes.
Bake for approx 10 mins or until golden.
Leave in the pan for 5 mins, turn out and do the other batch.
Decorate if desired.

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Ginger Gems ( A New Zealand icon)

Ingredients

Method

• 100 grams butter

• 1 heaped Tbsp treacle

• 1 heaped Tbsp molasses

• 1/2 cup raw sugar

• 1/2 cup brown sugar

• 1 1/2 tsp Baking Soda

• 2 eggs

• 1 cup milk

• 2 cups flour

• 2 heaped tsp ground ginger

Warm the butter, treacle, molasses, raw and brown sugar in a saucepan until the butter has melted.
Add the baking soda and 2 eggs beating in with a whisk one at a time.
Add the milk.
In a bowl place the flour and the ground ginger. Make a well in the centre and gradually add the cool liquid. Do not over beat. The mixture will be a bit lumpy.
Heat the Gem Irons in a pre-heated oven to 200C. Remove and place a little knob of butter into each and with a pastry brush smooth around each cup.
Fill with the mixture to the top.
Cook at 180C for about 15mins or until rich brown.
Let rest for 5 minutes and then turn out.
Optional - chopped ginger or raisins can be added.
Tip - one of my customers places a little piece of baking paper at the base of each cup for ease in re-moving.

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  Last Minute Christmas Mincemeat Cake

Ingredients

Method

• 450g good quality Mincemeat

• 225g Wholemeal Flour

• 3 level tsp Baking Powder

• 150g softened butter or margarine

• 175g Mixed dried Fruit

• Grated zest small orange and lemon

• 3 Eggs

Put all the ingredients into a bowl and with an electric beater or a wooden spoon combine everything thoroughly.
Spoon mixture into prepared 20cm round cake tin and bake at 170C for 1 1/2 hours or until the centre of the cake springs back after prodding.
Let cool and turn out. Dust with icing sugar and glaze with dried fruits or icing.

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Lemon Honey

Ingredients

Method

• 1 lb Sugar

• 4oz butter

• Rind and juice of 4 lemons

• 4 eggs

Grate only the yellow parts of the lemons.
Strain the juice.
Beat eggs a little.
Put all ingredients into a double saucepan.
Cook slowly until thick and smooth.
Put into hot jars and cover when cold

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  Lemon Poppy Seed Cake

Ingredients

Method

• 2 cups self raising flour

• 1/2 cup castor sugar

• Zest of 2 lemons

• 1 tbs poppy seeds
   

• 3 eggs

• 3/4 cup milk

• 1/2 cup rice bran oil
   

• Juice of 2 lemons

In one bowl place the  dry ingredients.
In another bowl place the wet ingredients. Whisk to combine
Fold into the dry ingredients and then add the lemon juice

Bake for around 35-40 mins.

Ice with lemon icing or sprinkle with icing sugar.

This recipe can also be used in the Friand Pan or Muffin tin.

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  Mashed Potato & Cheese -Topped Stew

Ingredients

Method

• 680g  chuck steak, trimmed of fat and cubed

• 2 cups sliced carrot

• Medium onion cut into wedges

• 1 1/2 cups frozen french-cut green beans398ml
   

• Can of stewed tomatoes, with juice

• 1/2 cup Water

• 2 tsp Worcestershire sauce

• 1/2 cup all-purpose flour

• 1 Beef Stock cube

• 1 tsp dry mustard

• 1 tsp mixed herbs

• 1 tsp garlic salt
   

• 5 Medium potatoes, cut into chunks

• 5 Garlic cloves, peeled. ( to your taste)

• 1 tsp Salt

• Water
   

• 1/3 cup Skim milk powder

• 2 tbsp Hard Margarine (or butter)

• 1 Large egg

• 1/2 cup of grated cheese.

  Garlic mashed potatoes are delicious as a topping for this oven stew. For less garlic flavour, simply reduce the number of cloves used.
Place beef, carrot, onion and beans in ungreased 3L casserole.
 

Process next 8 ingredients in blender until smooth. Pour over beef mixture. Stir. Cover. Bake in 160C oven for about 2 hours until beef is tender.
 

Boil potatoes, garlic and salt in water in medium saucepan for 15 minutes until tender. Drain, leaving about 1/2 cup liquid in saucepan with potatoes.
 

Add skim milk powder and margarine. Mash until smooth. Add egg. Mash until combined. Spoon potato mixture over beef mixture. Gently smooth surface and sprinkle with cheese. Bake, uncovered for about 20 minutes until cheese is lightly golden. Makes 3.5 L.

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  Meringues

Ingredients

Method

• 3 Egg whites

• 1 Cup Castor Sugar

• 1 tsp vanilla essence

• 1 tsp malt vinegar

• 2 tsp Cornflour

In a large bowl beat the egg whites until soft peaks form. It is important to have them really stiff before you add the sugar
Gradually add the sugar a teaspoon at a time. I find a hand held beater is ideal for this. The mixture should now be glossy and thick
Then add the vanilla, vinegar and cornflour. Spoon the mixture onto baking paper which has been prepared by greasing and running under a cold tap. This stops the meringues from sticking
Bake approx 45 mins at 120C. The meringue should lift off the paper easily and feel dry. I then turn off the oven and leave them there to dry out
Whip up cream and sandwich between two flat sides of meringues.
Recipe makes 26 and can be doubled.

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Mini Popovers

Ingredients

Method

• 1 1/4 cup flour

• 1/4 tsp salt

• 3 large eggs

• 1 1/4  cup milk

• 2 tbs unsalted butter cut into 12 even pieces.

• 1 tbs unsalted butter melted.

(For use with Gourmet 12 cup Popover Pan)

Oil or spray ( with non-stick vegetable oil spray) Popover Pan. Preheat to 200C and set rack in middle of oven. Preheat Popover Pan in oven about 2 mins.
Blend flour, salt, eggs, milk and melted butter until mixture is the consistency of heavy cream, about 1 to 2 mins. This can be mixed in a food processor, blender, electric mixer, or with a hand mixer. The batter can be made ahead of time and stored in the refrigerator. Batter should be used at room temperature.
Place 1 small piece of butter in each cup and place back in preheated oven until butter is bubbly, about 1 min. Fill each cup half full with batter and bake 20 mins. Reduce temperature to 150C and continue baking 20 mins.
Popovers are best right from the oven. Serve with butter, jams, or other sweet or savoury spreads.

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Oat Cookies (for the Cheese Board)

Ingredients

Method

• 1 1/2 cups stone ground whole-meal flour.

• 1/2 cup coarse oatmeal, (or if unavailable use fine rolled oats).

• Pinch salt

• 1 tspn baking powder.

• 2 tbs sugar

• 5 oz chilled butter.

Place all ingredients into a food processor and process until it clumps. Tip out onto a floured surface (or use stone ground whole-meal) and gather the dough up pressing it together. Using a rolling pin roll out and then cut into rounds.
Bake in the oven 160C about 12 mins until just beginning to colour. Leave to cool slightly then place on rack to cool completely. They harden up as they cool.
Delicious with cheese of your choice.

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Picnic Pie

• 1 Pkt sausage meat

• 1 large onion finely chopped

• 1 apple finely chopped

• 4 tbs chopped parsley

• 1 1/2 cups cooked rice

• 1 dsp Curry powder

• 1 egg

• Salt & Pepper to taste

• 1 pkt ready rolled flakey pastry (I prefer Edmonds)

Mix all the ingredients.
Lay two overlapping pieces of pastry side by side on an even tray and press together.
Place the mixed ingredients down the centre length of the pastry and then lift one side of the pastry over to form a large roll. Press the edges together to seal the roll.
Bake at 200C for about 35mins or until the pastry is golden.
Cut into slices to serve with salad and a tasty chutney.
This is delicious hot or cold

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Pizza Base

• 2 cups self raising flour

• 2-3 tbs oil

• Approx 1 cup water

• Chopped herbs such as parsley or Gourmet Italian Herbs

• Sauce or chutney

(Can be used for Gourmet onyx 28cm Deep Skillet & Glass Lid)

 Add the water slowly as you need to be able to knead the dough a little
 Press into the base of a non-stick skillet which has been lightly sprayed with oil.
 Then add your sauce or chutney. Then add the toppings.
 Cook on top of the stove for approx 20-25 mins on low heat

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  Savoury Meatballs

Ingredients

Method

• 1Kg lean ground Beef

• 2 slices bread

• 2 Small onions peeled & cut into pieces.

• 2 cloves of garlic
   

• 1 Egg

• 2 tsp curry powder

• 2 tsp Gourmet Italian Herbs

• 2 tsp Paprika

• 1/2 tsp chilli powder

• 1 tbs Worcester sauce

• 1/3 cup tomato sauce Ketchup or sweet chilli sauce

• 1 1/2 tsp salt

• Plenty of ground black pepper

• 1/2 cup chopped parsley

• (If you have any leftover cooked veges you can pulse and add)
   

These quantities make 18 Meat Balls.
In  a food  processor place broken bread & chop finely
Add onion and garlic & repeat till fine
Then add mince and pulse till ingredients are just combined. Do not over mix.

Place above ingredients in a large bowl and ADD the rest of the ingredients.

 

Using wet hands roll into small balls and slightly flatten the tops.
Have griddle pan heating with a drizzle of oil. Place meatballs onto heated surface and cook approx 7 minutes each side.
Serve on top of pasta with tomato pasta sauce or with char-grilled vegetables and a crisp green salad.

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Spectacular Chocolate Cake

Ingredients

Method

• 1 cup cooking oil

• 2 cups sugar

• 3 large eggs

• 1 cup yoghurt

• 3 cups self-raising flour

• 2 tsp baking soda

• 1 tsp vanilla

• 1/2 tsp salt

• 1 cup strong coffee

• 1/2 cup of cocoa

Preheat oven to 180C (160C fanbake)
Place all ingredients except coffee and cocoa in a bowl and beat with an electric beater (or whisk, or wooden spoon) until well combinrd.
Put cocoa in small bowl and add hot coffee and mix well. Allow to cool.
Add to other ingredients and combine well. *
Bake in 28cm Gourmet Round Bake Dish for 1-1/4 hours
When cool, sprinkle with icing sugar or ice with chocolate icing.

*You can also add strawberries or stewed plums or black cherries etc plus chocolate chips or chunks. Just sprinkle over top of mixture in dish and they will slowly sink down during baking.

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Spinach & Ricotta Cannelloni

Ingredients

Method

• Pre make 15 crepes using our crepe maker (recipe under spec. pan recipes )

• one large bag spinach, steam until a little wilted, then remove and chop

• 1 potle ricotta cheese

• 1 tspn dried oreganum or a tbspn of fresh herb

• 1/2 tspn grated nutmeg

• 2 jars pasta sauce, different flavours

• 1/3 cup fresh basil chopped

• grated cheese

Mix chopped spinach, ricotta, oreganum and nutmeg together. Add 1/2 tspn salt and some ground pepper

Spread about two heaped tablespoons of the mixture onto the crepes and roll up.

Place into a baking dish ( I use our cast iron enameled baking dish as it is just the right width. It is also a  great price at $75.00! )

Next mix the two sauces, add the fresh basil (which may be omitted) and  pour over the filled crepes ( I choose one jar with mushrooms and one with basil. If you have time you may like to make your own sauce )

Next cover with grated cheese and place in a pre heated oven 180C and cook until the top is nicely browned . This takes about 30 minutes..

ENJOY!

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Sticky Date Pudding

Ingredients

Method

• 1 3/4 cup chopped, pitted dates

• 1 1/4 cups boiling water

• 3/4 cup brown sugar

• 1 tbs butter

• 1 tsp bi-carb soda

• 2 eggs beaten

• 1 1/2 cups self-raising flour

Place dates, water, brown sugar and butter into 24cm Risoli Multipan or Gourmet 24cm Stockpot and bring to boil. Remove from heat  and add bi-carb soda, stirring well with a wooden or nylon spoon. Allow to cool slightly. Add beaten eggs to mixture stirring well. Add flour and stir until well combined. Cover and cook on low for 50 minutes or until cooked through.
Serve warm with cream or ice-cream and Caramel or Butter Scotch Sauce.
Serves 10

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  Thai Peanut & Chicken Curry

Ingredients

Method

• 500gms Chicken Breast

• 400ml can of Coconut Cream

• 1/4 cup Chunky Peanut Butter

• 1tbs Gourmet Bombay Blend

• 1 dsp Green Thai Curry Paste

• 1tsp Crushed Garlic

• 1tsp Crushed Chilli

• 1tsp Crushed Lemon Grass

• 1 tbs Soya Sauce

• 2 tsp Brown Sugar

• 1 tbs Lemon Juice

• Freshly chopped Corriander

Cut Chicken Breast into pieces & brown with Curry Powder & Garlic in the Wok with 2 tbs of oil.
Add all other ingredients except Corriander.
Simmer for 10 minutes or until tender.
Serve sprinkled with chopped Corriander & rice.

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Thai Pumpkin Soup

Ingredients

Method

• Pumpkin as required

• 2 onions

• 2 tbs chicken stock

• 1 tin coconut milk (not lite)

• 2 tbs ginger

• 1/4 tsp chilli powder

• 1 desertspn brown sugar

• ground black pepper

• salt

Chop up as much pumpkin as you require and remove the peel. Place into a stock pot with the peeled and chopped onions and almost cover with water.
Add the chicken stock. Cook until the pumpkin is tender.
Using a blender or kitchen whizz, puree the ingredients adding some of the stock each time.
Replace into the stock pot and add the coconut milk. Zest the ginger and add the chilli powder, brown sugar with pepper and salt to taste.
Heat till the soup is simmering. If you feel it is too thick thin with milk.
Serve with mini corn loaves and enjoy.

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Val's Shortbread Recipe

Ingredients

Method

• 500gms butter

• 1 cup sugar.(Castor gives a finer consistency)

• 3 cups high grade flour

• 1 cup rice flour (or wholemeal flour)

Cream butter and sugar. Add the flours 1 cup at a time and the last cup slowly until you have a dough you can knead. It is important not to have it too dry.
Tip out onto a floured surface and knead well adding more flour if necessary until it is smooth. (This is a good secret to a good shortbread)
Either press out using your knuckles until 1 cm thick or divide into two and roll into logs. Cut into slices. Place trays into the fridge and leave for an hour before baking at 160C.
ADDITION Ginger shortbread is delicious. Add 2 tsp ginger to the flours and while kneading include pieces of chopped crystallized ginger.

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Waffle Recipe for Belgian Waffler

Ingredients

Method

• 2 eggs

• 1 dspn sugar

• Vanilla essence

• 1 1/2 tbs melted butter

• 1 1/2 cups self raising flour

• 1 1/3 cups milk

Separate eggs into yolk and white.
Combine yolks with vanilla, sugar & melted butter.
Add to the flour along with the milk and combine. Add more milk if it looks a bit stiff but don't over beat.
Beat the egg whites and fold into the mixture.
Heat waffle iron on med heat.
When hot enough fill each quarter with batter
Close the iron and bake on one side for 45 secs. Turn over and bake for 2mins

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  White Christmas

Ingredients

Method

• 1/2 cup icing sugar

• 1/2 cup coconut

• 1/2 cup mixed fruit

• 1/2 cup milk powder

• 1/2 cup rice puffs

• 220gm Kremelta (copha)

Melt the Kremelta. Stir dry ingredients together and add the Kremelta. Pour into a swiss roll pan or similar and allow to set. Cut into pieces to serve. ( I double this recipe as it keeps really well)

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