Coco Pop Cheesecake

200g Coco Pops

150g butter, melted
395g condensed milk
3 x 250g packets cream cheese, softened
25g dark chocolate, finely grated

Grease a 22cm springform pan and line the base with baking paper.
Place Coco Pops, butter and 2 tbs of the condensed milk in a food processor and process until combined.
Transfer the mixture to the prepared pan and press it firmly over the base.

Place in the refrigerator for 30 min.
Using an electric beater, whisk the remaining condensed milk with the cream cheese in a large mixing bowl until light and creamy.
Pour over the chocolate base and place in the refrigerate overnight.
Serve topped with grated chocolate.


Recipe from Perth Now

Lemonade Cordial

I tripled this recipe

Rind of 2 lemons

1 cup sugar

1 cup water

1/2 cup freshly squeezed lemon juice

Boil the lemon rinds with the sugar and 1 cup of water for 5 mins

(I lightly peeled the lemons rinds off with a peeler so used no pith)

Allow to cool

Add lemon juice

To serve, pour a tablespoon (or two lol) of the cordial over ices cubes and add water.

Store in the fridge.

I used sterilised old glass jars.

Recipe from Country Womens Association Preserves Cook Book

Cup Cakes

125g butter, room temperature

1 cup white sugar

1 ¼ cups self raising flour

2 eggs

½ cup milk

1 teaspoon vanilla paste or vanilla

Pinch of salt

Preheat oven to 180c

Grease and flour tin



Place all the ingredients in a large mixing bowl

Beat for ten minutes or until smooth

Put a spoonful of mixture between prepared patty tins

Bake for 10-12 min or until cakes spring back to the touch

Remove and transfer to a wire rack to cool.

Cooked by Devon

Recipe from MasterChef Australia

Super Easy Chicken and Sweet Corn Soup

1 onion, diced

1 or 2 chicken breast, sliced into small, thin pieces

4 cups of chicken stock

1 can of creamed corn

1 can sweet corn kernels

2 cups of water

1 pkt 2 minute noodles, chicken

Soy sauce

Saute onion in a little butter and oil

Add chicken stock and bring to boil

Stir in cream corn, corn kernels and chicken

Crush 2 minute noodles until really small and add to soup mixture along with the flavouring and water

Cook for 3-4 minutes

Add a small splash of soy sauce to taste

Devon's Chocolate Cake - with raspberries

1 1/3 cups Plain Flour

1 tea spn bi carb soda

1/3 cup cocoa powder

1 cup sugar

2 eggs

125 g butter

1 tea spn vanilla

Preheat oven 180C

Grease 20cm pan with spray oil

Sift flour, bicarb and cocoa into a large bowl

Stir in sugar

Combine milk, eggs, melted butter and vanilla ing a jug.

Make a well in the centre of flour mixture

Pour in milk mixture

Using electric mixer beat on low speed until thick and creamy

Pour mixture into prepared pan

Bake for 40-45mins until a skewer comes out clean

Allow to cool in pan for 5 min

Turn out onto a wire rack to cool completely

CHOCOLATE ICING

1 1/3 cups icing sugar

1 1/2 tbl spn cocoa powder

20g butter at room temp, chopped

1 tbl spn boiling water

Sift icing sugar and cocoa powder into a bowl

Add butter and water

Stir until smooth

Spread icing over cake

Top with blueberries or other berries

Allow icing to set

Slice and serve

Devon cooked this cake, she googled the recipe and sort of followed this one from Taste.com

Super Easy Chocolate Cake

Peach Blossom Cake

190g butter

1 1/4 white sugar

Vanilla to taste

3/4 cup corn flour

1 1/2 cups plain flour

1 1/2 tea spn baking powder

Pinch salt

3/4 cup milk

6 egg whites, beaten to stiff peaks

Pink food colouring

Preheat oven 150c

Grease and flour a round 8" cake tin

Sift flour, cornflour, baking powder and salt three times

Cream butter and sugar until pale and fluffy

Add half the milk as it helps to dissolve the sugar

Add flours and fold to combine

Fold in beaten egg whites and remaining milk until smooth

Take 1/4 of the mixture and colour with 2-3 drops of rose pink colour

Place spoonfuls of the white cake batter over the base of the prepared cake tin

Spoon over pink cake batter in a circular pattern and cover with 1/2 the remaining white batter

Fill the centre with remaining pink batter and cover with the remaining white batter

Bake for 60-70 minutes

Cake is cooked when it springs back when touched in the centre and will lift away from the pan when lightly shaken

PINK ICING

1 1/2 cups icing sugar

10g butter

2 tbl spn boiling water

Combine all ingredients until smooth

When cake is cooled, decorate and serve

Recipe from MasterChef Australia