Angela & Nicks

Cookbook

Twenty-Ten

Written by Angela CarberryBook By Nicholas Hobbs

Photos by www.nickohobbs.comBeakers by Wagtail Designs

All rights reserved 2010 ©

Ringo

1-16

17-40

41-52

Contents

Sides & Starters

Mains

Desserts

Sides & StartersRoasted Vine-Ripened tomatoes

Ingredients1 x packet of vine-ripened tomatoes, left on the vine

balsamic vinegar

olive oil

Sea salt

1

Method

1). Preheat oven to 180°C

2). Place the tomatoes in a baking dish, drizzle generously with olive oil and balsamic vinegar, and sprinkle with sea salt.

3). Cook until the tomatoes become discoloured and the skins shrivel.

2

Ingredients

2 tbs. olive oil

350g bacon (chopped)

250g leeks (washed and sliced)

700g potatoes peeled and diced

3 tbs. chopped fresh mint

7 eggs

80g grated cheddar cheese and/or parmesan

salt and pepper

Meebs Frittata

3

Method

1). Pre-heat over to 180°C

1). Heat oil in a oven proof pan over a medium heat. Add the diced bacon and fry for 2-3 minutes. Add leeks and potatoes and fry gently, stirring frequently for 15 minutes or until the potatoes are just tender.

2). Beat the mint and eggs with salt and pepper. Pour over the vegetables, top with the grated cheese.

3). Place in the oven for 30 minutes until set and golden. loosen off sides and allow to cool.

Note: This is a classic Mumma Hobbs - Great way to feed a stack of people.

4

Rustic Anchovy Potatoes

1 kg of small chat potatoes

1 x jar of Anchovies (make sure you drain the liquid!)

4 x garlic gloves

2 x fresh lemons juiced, the zest of 1 lemon

Olive Oil

Black pepper to season

5

Method

1). Cut the potatoes into halves and place in a pot filled with cold water, once the water starts to boil remove the potatoes and drain covering with cold water and let cool.

2). Pre-heat oven to 200 degrees

3). Finely cut the garlic, drain the anchovies and put into a mixing bowl, add the fresh lemon, and zest. Mix together so the anchovies break up.

4). Drizzle enough olive oil to cover the potatoes and pour the anchovies mix over the potatoes and shake.

5). Cook for about 45 minutes to an hour or until crispy brown, agitating in intervals.

Season with sea salt and black pepper.

6

Gyoza Dumplings

IngredientsFOR THE GYOZA FILLING

500g of CHICKEN/PORK/LAMB/BEEF mince

3 Spring onions

2 finely chopped chillies

1 Knob of finely chopped/minced Ginger

2 cloves of finely chopped/minced Garlic

2 tbsp. of Sake

1/2 cup of roughly chopped Coriander (including stalks)

1/4 cup of finely chopped Chives

1/4 finely chopped cabbage (Chinese preferred)

7

FOR THE DOUGH

3 Green Tea Bags or 3 tablespoons of green tea leaf

4 cups of plain flour

Peanut oil to fry

DIPPING SAUCE

3 tbsp. of Soy Sauce

3 chillies finely chopped

1 spring onion finely chopped

a dash of sesame oil

a little water

8

Method

1). Two cups of hot green tea to be made – then strain the leaves if you made it with loose leaf. Let cool slightly then add to the flour and mix then knead until smooth and elastic. Wrap and set aside for half an hour.

2). Combine filling ingredients listed above and mix thoroughly

3). Make the dipping sauce before dumplings are served so that ingredients infuse – Combine sauce ingredients and mix them nicely – have a little taste and add ingredients to taste. The above measurements are a fairly mild version but it is delicious!

4). Making them dumplings:

Roll the Gyoza dough into snakes and cut into balls about the size of an Aussie 50c piece. *the size will differ depending on how big/how many dumplings you want. With rolling pin: roll out the little ball as flat as you can manage a little dusting with flour will help them not stick to the pin ~

9

5). Take the dumpling filling and placed into the center of the dumpling then fold into the shape show in the photo.

6). Heat a non-stick pan with a little peanut oil, brown the dumplings nice and evenly (cooking the dough to make them crunchy)

7). Add boiling water to the pan (half cover the dumplings with water) and cover. Cook for three mins then remove the lid so that the remaining water evaporates. Once the water has completely evaporated the dumplings are cooked.

* if at this stage they are a little on the soggy side, never fear ~ simply dry fry them in the pan and the dough will crunch up again.

Share these little suckers with a big frosty beer.

10

Baked eggs

IngredientsMakes 4

Dash olive oil (for pan)

2 Garlic cloves 8 eggs

3 bullet red chillies Sourdough Bread

4 tomatoes 10 small mushrooms

one tsp. of CUMIN

50grams of Sliced Chorizo

handful (or two) of baby spinach

11

Method

1). Preheat oven at 200c

2). Toss the ingredients (bar the eggs and bread) into a non-stick pan and cook through.

3). Add the ingredients to four small ramekins and create a small well in the middle and crack two eggs to each.

4). Put the ramekins into the preheated oven until the eggs are starting to stiffen.

5). In the meantime toast the bread.

These work best (to my taste) if they are not cooked the whole way through.

Deeelish.

12

San Choy boW

Ingredients

Serves two but would go nicely for four as an entrée.

Iceberg or Cos lettuce.

Small can of Water chestnuts.

500 grams Lean Pork mince (chicken or beef works too)

2 carrots (grated or julienne)

2 Garlic cloves (finely chopped)

Dash Sesame Oil, Dash Peanut Oil, Dash Sake

1/2 a bunch of shallots finely chopped.

13

2 tablespoons of coriander

2 Birdseye or bullet chillies finely chopped

1 tabelspoon of fresh ginger chopped

3 table spoons of : Oyster Sauce, Kecap Manis

Method

1). Heat the peanut oil in the pan, cook the garlic and chillies for a couple of mins just to get the flavours into the oil and soften them up but not until brown!

2). Toss in the mince and give it a bash to loosen it up so it cooks evenly.

3). While the mince is cooking, prepare the lettuce leaves – clean it and trim it into portion sized cups.

4). Once the meat is cooked toss in the other ingredients: carrots, shallots, chestnuts, oyster sauce, kecap Manis, sesame oil, sake - let it boil for a couple more of minutes and adjust to taste. Garnish with the coriander

5). Serve the mince while it’s hot into the leaves.

14

Beetroot Dip

Ingredients

2 garlic gloves

4 large cooked beetroots, peeled

300 ml thick greek yoghurt

2 tbs. of chopped fresh mint

1 tbs. of red wine vinegar

2 tbs. of olive oil

15

Method

1). Wrap beetroots in foil and roast in the oven at 200 degrees for approximately 30 minutes (or until tender).

2). Wash under cold water and peel off the outer skin using a clean tea towel.

3). Chop the beetroot and place into a food processor until smooth.

4). Add the yoghurt, mint, olive and red wine vinegar and bleed until smooth.

Serve with pita bread

16

MainsPortuguese Chicken Skewers

Ingredients1.2 kg chicken breasts

2 tbsp. olive oil

4 garlic cloves

1 tsp. dried oregano

2 tbsp. smoked paprika

2-3 chopped red chilli

Lemon wedges to serve

Juice of 1 lemon

¼ cup of chopped coriander

1 tsp. ground cumin

1 tsp. salt

1 tsp. black pepper

17

Method

1). Cut chicken into cubes (4cm x 4cm). Place in a large mixing bowl with all the other ingredients, use your hands to toss the chicken so it is well covered. Cover and leave to marinate in the fridge for a few hours, overnight if possible.

2). Soak the bamboo for at least 30 minutes before threading on the marinated chicken.

3). BBQ the chicken over a high heat.

4). Serve with a squeeze of lemon and your choice of salads.

Note: watch the BBQ operator carefully – a few might go missing!

18

Spaghetti Bolognaise

IngredientsServes 6

1 tbsp. olive oil 1 cup of red wine

2 chopped onions 3 x 400g cans tomatoes

3 large garlic gloves ¼ cup tomato paste

3-4 red chilli 2 cups beef stock

3- 4 grated carrot 500g Spaghetti

1-2 grated zucchini 300g mushrooms

150 g chopped pancetta 600g beef mince

19

Method

1). Heat olive oil in a saucepan over a medium heat and cook onions, garlic, chilli and pancetta for 5 minutes. Increase heat to high, gradually add mince and cook until well browned.

2). Add the grated carrot and zucchini, mushrooms, beef stock, red wine, diced tomatoes and paste. Bring to the boil, then reduce the heat to low and simmer partially covered for 1 and ½ hours, stirring occasionally. Season with salt and pepper.

3). Serve with cooked spaghetti and parmesan

Note: Bring an appetite, the prosciutto really sets this off!

20

Spaghetti Carbonara

Serves 4

Ingredients250g sliced bacon

½ cup of white wine

2 tbsp. olive oil

1 onion chopped

2 garlic gloves, finely chopped

2 red chilli, finely chopped

300g mushrooms

1 bunch of broccoli

1 cup light and creamy evaporated milk

1 tbsp. of corn flour

2 tablespoon fresh chives or continental parsley

21

Method

1). Heat olive oil in a saucepan over medium heat and cook onions, garlic, chilli and bacon for 5 -10 minutes. Add the mushrooms, broccoli and white wine and cook for a further 5 minutes.

2). Meanwhile cook the pasta

3). Place pan on a low heat, Add the light milk, cornflour, add some parmesan cheese toss to combine.Cook until the sauce thickens. Season with pepper.

Serve with chives or parsley and parmesan.

Note:

Cook with good wine, there is no such thing as “cooking wine” you really can notice the difference.

Besides who doesn’t want a cheeky glass while they’re cooking?

22

Lamb & Spinach Pie

Ingredients

Makes 10 small pies

2 tablespoons olive oil 200g Feta

1 onion finely chopped 250g baby spinach

4 garlic gloves, finely chopped ¼ cup currants

3 red chilli, finely chopped ¼ cup pine nuts

½ tbs. ground cumin ¼ chopped coriander

½ tbs. ground coriander 1 packet filo pastry

1 tsp. ground ginger 1 tbsp. chopped mint

500 g lamb mince 150 butter

1 tbsp. icing sugar 1 tsp. ground

Cinnamon

23

Method

1). Heat the oil in a large frying pan. Add the onion, garlic, chilli, and spices and sweat gently for 5 minutes, until soft. Add the lamb mince and season with salt and pepper and sauté until browned. Add the spinach and stir until wilted. Remove from the heat, tip into a large mixing bowl and leave to cool.

2). Add the lamb mixture, together with the remaining ingredients and use your hands to mix everything together well.

3). When ready to cook, preheat the oven to 220 °C

4). Make the pies one at a time, keeping the rest of the filo sheets covered with a damp tea towel. Brush a sheet of filo with melted butter or olive oil and fold it in half. Butter again, and fold in half again. Arrange a portion of the filling in the centre of the pastry then wrap the sides up and over the top, brushing with the butter to help seal the pastry. Invert the pie so that the wrapped side is underneath. Brush the top of the pie with the melted butter.

Repeat with the rest of the mixture.

5). Baked in the oven for 6-8 minutes, or until the pastry is crisp and golden brown.

6). Mix the icing sugar and cinnamon together and sift over the pies when ready to eat.

Serve with the walnut, parmesan and spinach salad.

24

Moroccan Chicken w/ CousCous

Ingredients

500g chicken breast cut into 4

1 -2 zucchini cut into cubes

1 x400g diced tomatoes

1 x 400g chickpeas

½ cup couscous

1 tablespoon of olive oil

¼ cup chopped coriander or parsley

1 cup of chicken stock

1 tsp. ground cumin

2 tsp. pine nuts

2 tbsp. sultanas

½ tsp. ground cinnamon

½ tsp. cayenne pepper

25

Method

1). Place oil in a large sauté pan over a medium high heat

2). Season chicken with the salt and pepper and cook until browned (2-3 minutes on both sides). Add zucchini and continue cooking stirring often.

3). When zucchini pieces have browned lightly, add chickpeas, tomatoes, stock and spices. Turn heat to low and simmer until chicken is tender, 10 to 15 minutes. Garnish with coriander or parsley.

4). Cook ½ cup couscous per package instructions and mix with sultanas, pine nuts and coriander or parsley.

26

Spaghetti Marinara

IngredientsServes 6

2 tablespoons olive oil

1 onion finely chopped

3 garlic gloves, finely chopped

3 red chilli, finely chopped

1 cup white wine

3 tablespoon tomatoe paste

2 x 400g crushed tomato

500g spaghetti

500g ultra fresh marinara mix

300g fresh mussels, washed, de-bearded

2 tablespoon chopped parsley

27

Method

1). Heat oil in saucepan over medium heat, add onion, garlic and chilli, cook until softened.

2) Add wine ,and simmer for 2 minutes. Add paste and crushed tomatos, simmer for 15 - 20minutes, stirring occasionally until slightly thickened. Season with salt and pepper.

3). Cook the pasta

4). Add the marinara mix and mussels to tomato sauce, cover with a lid and cook for 3-4 minutes over medium - high heat. Discard any mussels that don’t open!

5). Stir in parsley, toss the sauce through the pasta and serve.

28

Lemon, Leek, Pea & Prosciutto Risotto

Serves 4 as a starter

Ingredients

2 tbsp. olive oil or butter

1 onion, finely chopped

1 leek, thinly sliced

1 – 1 ½ litres chicken stock

1 cup (200g) Arborio rice

70g prosciutto, thinly sliced

1 ½ cups peas

2/3 cup parmesan plus extra to serve

2 garlic cloves, finely chopped

1 tbsp light thin cream

2 tbsp. parsley

Finely grated zest of 1 lemon

1-2 tbs. lemon juice

29

Method

1). Heat the olive oil or melt the butter in a large frypan over a medium heat. Add the leek, onion, garlic, prosciutto and cook, stirring until soft and wilted.

2). Place stock in a saucepan over medium-high heat and bring to just below the boil.

3). Add the rice to the fry pan, and cook, stirring constantly for 2 minutes. Add a ladleful of hot stock and cook, stirring regularly, until the rice has absorbed the stock.

4). Continue adding stock for about 18-20 minutes, until rice is done to your liking.

5). Remove from the heat and stir in parsley, lemon zest and juice, cream, parmesan. Add the peas and toss until heated through and tender. Garnish with parsley.

30

Healthy Lamb Burgers

Ingredients

175g lamb mince

1 eggwhite, lightly beaten

3 tbs. of tomato sauce or tomato relish

1 tbs. wholemeal or white breadcrumbs

½ tsp. Worcestershire

1 tsp. flat leaf parsley, finely chopped

1 tsp.thyme, finely chopped

1 garlic glove, finely chopped

4 wholemeal bread buns

31

Method

1). Line a tray with baking paper - place a cooling rack on top, spray with olive oil.

2). In a large bowl, combine lamb, eggwhite, half the tomato sauce or relish, garlic, breadcrumbs, worcestershire sauce, parsley, thyme and salt and pepper to taste. Use your hands to mix everything together.

3). Divide meat into 4 patties and place on prepared rack, brush with remaining tomato sauce or relish.

4). Bake at 180 °C for 20 minutes

5). Place patties in buns and serve with your choice of salad!

32

Chicken with chickpea

herb & Feta Salad

Ingredients2 tsp. sumac

1/3 cup olive oil

2 x chicken breasts cut into 4

20g butter or olive oil

2 cups parsley, roughly chopped

1 round Lebanese pita bread, cut into wedges

100g feta

1 red onion, thinly sliced

1 lemon, sliced, plus juice of lemon

400g can chickpeas, rinsed, drained

33

Method

1). In a large bowl combine sumac, olive oil, lemon slices and juice, reserve some lemon juice for seasoning later. Add chicken toss to coast, then cover and place in the fridge for 20 minutes.

2). Preheat the oven to 180 °C

3). Add the rest of the oil to a large overproof frypan over a medium heat. Cook chicken for 3 minutes each side until lightly golden, then transfer to oven for 8 minutes until cooked through. Loosely cover with foil, then rest for 2 minutes.

4). Meanwhile, melt butter and oil in a pan over a medium heat. Season bread and cook for 4-5 minutes, turning until crisp. Remove from pan and keep warm. Add chickpeas to pan and cook for 1-2 minutes.

5). Slice chicken and toss with chickpeas, bread, parsley, onion and feta. Combine remaining lemon juice and any resting juices, drizzle over the salad and serve.

34

Sweet Chilli Beef Noodles

Ingredients

2 tbsp. sweet chilli sauce 200g sugar snap peas

2 tsp. sesame oil 200g snow peas

2 tbsp. oyster sauce Thin egg or ramen noodles

1 tbsp. hoisin sauce 1 bunch of broccoli

2 garlic cloves, crushed 200 g mushrooms

2 chillies, finely chopped 3 spring onions

1 tsp. dried chilli flakes 2 tbsp. peanut oil

500 g beef, sliced thinly 1 tsp. of sesame seeds

1/3 cup soy sauce or tamari soy sauce

35

Method

1). In a bowl, combine the soy sauce, sweet chilli sauce, sesame oil, garlic, chilli, oyster and hoisin sauce. Add beef, turning to coat, then allow to marinate for 10 minutes.

2). Meanwhile, prepare the noodles according to packet instructions.

3). Heat the peanut oil in a wok over medium–high heat. Add the beef, marinade, snow peas and broccoli. Stir-fry until cooked through.

4). Add the noodles and mushrooms, toss for 1 minute.

Serve topped with spring onions and sesame seeds.

36

Chicken & Leek Pie

Serves 4

Ingredients600g chicken breast, chopped

1 cup chicken stock

1 tbsp. of butter

1 tsp. tarragon

1 leek*, finely chopped

Puff pastry

1 large egg

Sesame seeds

*white and pale green parts only

¼ cup plain flour

2 tbsp. olive oi

1 cup carnation light

milk

1 onion, finely chopped

¼ cup milk

300g mushrooms

1 tbsp grain mustard

37

Method

1). Preheat oven to 200 ° C

2). Heat the olive oil in a fry pan over a medium heat. Cook the chopped chicken breast seasoned with salt and pepper until slightly browned. Remove and place in a bowl to cool.

3). Add the butter and the rest of the oil to the fry pan on a medium heat. Add the onions and leeks and sauté for 5 minutes or just tender. Stir in the mustard, then the flour and cook over low heat for 2 minutes, stirring constantly.

4). Slowly add the chicken stock and the milk. Simmer, stirring occasionally for 5 minutes, or until the sauce thickens. Stir in the chicken and season to taste with salt and pepper. Set the mixture aside to cool.

5). Spoon the mixture into a baking dish. Roll the pastry over the chicken mixture and press against the rim of the dish to seal. Cut slits into the pastry to allow steam to escape.

6). Mix the egg and a dash of milk in a small bowl to blend. Brush the pastry with the egg mixture and garnish with sesame seeds.

7). Bake for 40 minutes or until the pastry is golden brown.

Serve with salad

38

Prosciutto, Pear &

Blue cheese Pizza

Makes 2 medium size pizzas

Ingredients

2 x medium pizza bases

Olive oil

300g prosciutto

1 x medium pear, roughly chopped

1 x packet of blue cheese

½ cup balsamic vinegar

1 tablespoon brown sugar

Parmesan for the top

2 x handfuls of spinach and rocket

39

Method

1). Pre-heat oven to 200°C

2) Heat the balsamic vinegar in a small sauce and add the brown sugar, cook until slightly thickened, leave to cool.

2). Spread olive oil over the pizza bases.

3). Place prosciutto, pear and blue cheese evenly over the bases. Top with parmesan cheese.

4). Cook in the oven for 10-15 minutes or until the cheese melts.

5). Pour the balsamic vinegar mixture lightly over the pizza. Top with the spinach and rocket when ready to serve.

40

DessertsChocolate Soufflé

Ingredientsmakes 4

5 tbs. caster sugar

3 Seperated eggs

60g butter

2 tbs. of Plain flour

1 Cup of Milk

Block of 70% Lindt Dark Chocolate

41

Method

1). Preheat oven to 200°C

2). Melt 30g of butter in a saucepan – add flour and mix until smooth. Remove from heat. – Add milk and mix well until smooth and seamless. Add to heat and stir until thickens and boils slightly. Remove from stove.

3). Break up chocolate and stir in. Pour mixture into a mixing bowl and add Egg Yolks. Stir well.

4). Whisk the egg whites (by machine!) until they become stiff. Fold half of the eggs whites into the chocolate mixture gently until seamless then the other half and do the same.

5). Prepare the ramekins by greasing with melted butter and pour the mixture into each evenly. Place into the oven until they rise! test with a skewer.

6). dust a little icing sugar and put up with ice cream.

Everyone will love this dessert, GUARENTEED!

42

Pecan Brownies

Ingredients

155g butter melted

1 1/2 cups caster sugar

3 eggs

1 tsp. vanilla

1/2 cup cocoa

1/2 cup plain flour

1/4 tsp. salt

1 cup chopped pecan nuts

1 block of dark chopped chocolate

43

Method

1). Preheat oven to 180 °C

2). Mix together butter and sugar with a wooden spoon.

3). Add eggs, stir in vanilla. Fold in the cocoa, flour and salt. Stir in the nuts and chocolate.

4). Pour into a lined 20cm square cake tin or slice tin. Bake for 40 minutes.

5). Cool in tin and cut into squares.

Dust with icing sugar.

Note: These seem to go missing if left unattended

44

Sticky date pudding

Ingredients

Serves 6

250g pitted dried dates, roughly chopped

1 tsp. bicarb of soda

1 cup boiling water

60g butter, softened

½ cup caster sugar

2 eggs

1 1/3 cups SR flour

1 cup firmly packed brown sugar

1 cup light cream

100 g butter, chopped

45

Method

1). Preheat oven to 180 °C . Grease the ramekins.

2). Place dates and bicarb of soda in a heatproof bowl. Add boiling water. Stand for 20 minutes or until tender

3). Using an electric mixer, beat butter and sugar until pale and creamy. Add eggs, 1 at a time. Using a large metal spoon, stir in date mixture and flour. Stir to combine.

4). Spoon mixture into 6 ramekins. Bake for 30 minutes or until a skewer inserted into the centre comes out clean. Stand for 10 minutes. Remove from ramekins if desired.

5). Meanwhile, make the butterscotch sauce. Combine sugar, cream and butter in a saucepan over a medium heat. Cook, stirring, for 3 minutes or until boiling. Reduce heat to low. Simmer for 2 minutes.

Pour butterscoth sauce over warm cake.

46

Healthy Carrot Cupcakes

Ingredients2 cups wholemeal flour 2 large eggs

1 cup plain flour ½ cup plain yogurt

2 tsp. baking powder *450g carrots, grated

1 ½ tsp ground cinnamon ½ cup raisins

1 tsp. ground ginger ¼ cup canola oil

½ tsp. ground nutmeg 1 cup brown sugar

½ tsp. salt ¼ cup chopped walnuts

Icing:

115g light cream cheese, at room temperature

1 cup icing sugar

47

Method

1). Preheat oven to 180 °C.

2). In a bowl, sift together the flours, baking powder, spices and salt. Set aside

3). With an electric mixer, beat brown sugar and canola oil for 5 minutes. Add eggs, one at a time. Stir in yoghurt, carrots and raisins. Mix in the flour mixture until just combined.

4). Spoon batter into paper-lined muffin tins and bake for 20 minutes. Leave to cool on a wire rack.

5). To make the icing, whip the cream cheese and vicing sugar using an electric mixer. Spread over each cupcake. Top with walnuts

*Replace with grated apple or mashed banana for something different

48

Caramel Bananas

Serves 4

Ingredients

½ firmly packed cup brown sugar

½ cup pecans

50 g unsalted butter, chopped

4 ripe bananas, sliced

¼ cup light cream

49

Method

1). Melt the brown sugar in a large frypan over medium-high heat, for 4-5 minutes until it starts to bubble. Add the pecans and toss to coast in the sugar. Cook for 1-2 minutes until nuts start to toast.

2). Add the butter and stir to combine with the nuts, then cook until the butter foams.

3). Add the slices of banana to the pan and cook for 2-3 minutes until they caramelise. Season with a pinch of salt.

4). Stir in the cream and bring to just below boiling point. Remove from the heat and allow to cool before serving.

Note: don’t let your bananas go old – everyone loves a nana.

50

Baby Cup Cakes

Makes 24

Ingredients1 cup SR flour

90g softened butter

1 tsp. vanilla extract

½ cup caster sugar

2 eggs

2 tbsp. milk

Icing:

*125g butter, softened

*1 ½ cups icing sugar

*2 tbsp. milk

51

Method

1). Preheat oven to 180 °C. Light mini cupcake trays with paper cases.

2). Sift flour into small bowl, add butter, extract, sugar, eggs, and milk; beat with an electric mix on a low speed until the ingredients are combined. Increase the speed to medium; beat until mixture is changed to a pale colour.

3). Drop the mixture into the cases. Bake about 10-15 minutes. Stand cakes 5 minutes before turning top –side up onto a wire rack to cool.

How to make the butter cream icing:

1). Beat butter in a small bowl with an electric mix until white as possible; beat in sifted icing sugar and milk in two batches.

Icing variations:

* try adding any flavoured essence you like

* Try adding 2 tablespoons of sifted cocoa powder to the mixture.

* Try adding 2 teaspoons finely grated citrus rind with the butter, and use the corresponding

juice instead of the milk.

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This is a collection of our favourite recipes taken from a wide range of sources.

Special thanks to the following for contributing their recipes:

Libby Hobbs (frittata, anchovy potatoes) Colleen Carberry (pecan brownies)

Liz Young (prosciutto, pear and blue cheese pizza)

We really hope you enjoy some of these beauties as we have ourselves!

www.nickohobbs.com © 2010