CHOCOLATE CEREAL BARS

Ingredients

125ml caster sugar

125ml golden or maple syrup

60ml peanut butter

15ml cocoa

100g baking margarine

750ml chocolate puffed rice cereal

1 slab dark chocolate chopped

60ml cream

15ml baking margarine, softened


Method

• Grease a shallow 20x15c cake tin
• Heat the sugar, syrup, peanut butter, cocoa and 100g baking margarine over low heat, stirring constantly, until the sugar has dissolved and the mixture is smooth (don’t allow to boil)
• Remove from heat and stir into the cereal
• Mix well until all the cereal is coated with the syrup mixture
• Spoon into the tin and spread evenly. Leave to cool.
• Melt the chocolate with the cream over a low heat until smooth
• Add the 15ml baking margarine and beat until smooth
• Drizzle over cereal base and leave to set
• Cut into bars

Makes 12 - 15 bars.

CHICKEN LIVER PATE

Ingredients

250g chicken livers, cleaned and halved
60ml port or muscadel or sherry
200g baking margarine
1 egg whisked
1 cove garlic crushed
salt and black pepper

Method

• Combine chicken livers, liquor, garlic, salt and pepper in a non-metal bowl, cover and refrigerate over night.
• Preheat the oven to 150'C and grease a 25X12cm ovenproof dish.
• Melt margarine in a pan over low heat and set aside.
• Puree the chicken liver mixture in a food processor until smooth. With the motor running, add the melted margarine in a thin stream.
• Add the egg and keep processing until smooth.
• Turn the mixture into the prepared dish and cover with foil.
• Put the dish in a larger ovenproof dish half-filled with hot water and bake for 30 minutes. Remove from the hot water and leave to cool to room temperature before removing the foil.
• Refrigerate overnight.

CHOCOLATE PECAN BROWNIES

Ingredients

3 slabs dark chocolate, chopped
250g margarine
500ml brown sugar
125ml caster sugar
10ml vanilla essence
500ml cake flour
250ml pecan nuts chopped
250ml choc chips
6 eggs

Method

• Preheat the oven to 180 °C
• Grease an oven pan (26 x 33 cm), line with greaseproof paper and grease again.
• Melt the margarine and chocolate over low heat, stirring constantly until smooth.
• Remove from the heat.
• Beat eggs, sugars and vanilla essence together for about 10 minutes until thick.
• Add the chocolate mixture in a thin stream while beating.
• Sift the flour over and fold into the mixture with the nuts and choc chips.
• Pour into the prepared pan and bake for 30-40 minutes until cooked on top but still moist in the middle.
• Leave to cool and cut into squares.
  
  Makes about 40 - 50

PEPPERMINT CRISP FRIDGE TART

Ingredients

1 tin caramel
1 packet orley whip
1 packet tennis biscuits
1 peppermint crisp

Method

• Mix caramel and whipped orley whip together
• In a rectangular dish place layers of biscuit and caramel, finishing off with a layer of caramel at the top
• Refrigerate to chill until serving time

CHEESE MUFFINS

Ingredients

1 egg

190ml milk

250ml cake flour

10ml baking powder

375ml cheddar cheese, grated

2ml dry mustard powder

1ml cayenne pepper (optional)

Method

• Beat egg and add the milk
• Sift all dry ingredients, add egg mixture and mix well to make a thick batter
• Grease a muffin pan
• Spoon mixture into muffin pan until ¾ full
• Bake at 220°C for 10 minutes

(Makes 12)

MERINGUES

Ingredients

6 egg whites
12 Tblsp sugar
6 Tblsp castor sugar

Method

• Preheat oven to 120°C
• Beat egg whites until stiff peak
• Add sugar slowly beating continuously and then add the castor sugar beating continuously
• Spoon meringue mixture onto a greased baking tray allowing space between each meringue
• Bake for 1 hour at 120°C and then lower over to 100°C and bake for a further hour
• Switch off oven and leave meringue in oven until cool

CHEESE & MARMITE TART

Ingredients

1 cup flour
1 large egg
1 tsp baking powder
1 ½ cups grated cheese
½ cup milk
½ tsp salt
125g margarine
2 Tblsp margarine
2 tsp marmite

Method

• Sift the dry ingredients
• Chop up the margarine and add to the flour
• Mix in cheese using fingertips
• Beat egg and milk together and add to cheese mixture
• Grease a pie or tart oven dish
• Place mixture in the baking dish and smooth out
• Bake at 160°C for 40 minutes
• Melt the 2 tablespoons of margarine and marmite, pour over tart as soon as it comes out of the oven