Makes 24

Ingredients

* 3 cups natural muesli
* 1 cup sultanas
* 1/2 cup slivered almonds
* 3/4 cup plain flour
* 100g butter, melted, cooled
* 1/2 cup maple syrup
* 1 egg, lightly beaten
* 1/2 cup dark chocolate melts

Method

1. Preheat oven to 180°C. Grease 2 large baking trays. Line with baking paper.
2. Combine muesli, sultanas and almonds in a large bowl. Sift flour over muesli mixture. Make a well in the centre.
3. Combine butter, syrup and egg in a jug. Pour into well. Stir to combine. Using 2 tablespoons of muesli mixture at a time, shape into balls. Place balls on prepared trays and flatten slightly.
4. Bake for 20 minutes or until golden. Allow to cool on trays.
5. Meanwhile, place chocolate in a heatproof, microwave-safe bowl. Microwave on high (100%) for 1 minute or until just melted. Stir until smooth. Using a spoon, drizzle chocolate over biscuits. Allow to set at room temperature. Serve.

Recipe and Image source - Taste.com.au

Ingredients (serves 4)

90g (about 1 bunch) coriander
2 1/2 tbs vegetable oil
2 garlic cloves, chopped
1 tbs grated fresh ginger
1 onion, sliced
1 stem lemongrass, white part only, finely chopped
1 red chilli, seeds removed, finely chopped
1 red capsicum, seeds removed, finely sliced
1 1/2 cups (330g) arborio rice
1 cup (250ml) white wine
800ml vegetable stock
100g snake beans or thinly sliced green beans
100g fresh shiitake mushrooms (optional)
Juice of 1 lime
2 tbs ketjap manis
2 tbs fish sauce
1/2 cup mixed Asian herbs (such as Thai basil and Vietnamese mint)

Method

Separate stalks and leaves of coriander and roughly chop both. Set aside.
Heat 1 1/2 tablespoons oil in a deep frypan, add half the garlic, the ginger, onion, lemongrass, chilli, capsicum and coriander stalks. Cook for 1-2 minutes over medium heat, then add the rice, reduce heat to low, and cook for a further minute. Stir in wine and continue to cook until there's no liquid left. Add stock 1 cup at a time, stirring continuously to prevent from catching. Stir in beans and cook for 2 minutes. Turn off heat and cover loosely with a lid.
Heat remaining oil in a frypan, add remaining garlic and shiitake and cook over high heat for 1-2 minutes or until mushrooms start to soften. Set aside.
Add the lime juice, ketjap manis, fish sauce and herbs - including coriander leaves - to the risotto, and stir to combine. Serve the risotto in bowls topped with the lightly-fried shiitake.

Recipe and Image Source: Taste.com.au

1 packet yeast
1 cup lukewarm water
1 egg
1/4 cup sugar
1 teaspoon salt
1/4 cup oil
3 cups flour, sifted

Dissolve the yeast in lukewarm water. Add the egg, sugar, salt, and oil.
Add half the flour & beat until smooth.
Add rest of flour & beat again until smooth. Fill greased muffin pans half full & let rise until double.
Bake at 400 degrees for 15 minutes.

Makes 12 rolls.

Ingredients:

500 gm beef mince
1 onion, chopped very finely
1/4 cup seasoned flour
Extra onion, chopped roughly
2 carrots sliced thinly
2 sticks celery, sliced diagonally
1 capsicum, chopped
1 cup frozen peas
1 tin condensed tomato soup
1 tin water
1 teaspoon favourite dried herbs
1 teaspoon chopped garlic
Salt and pepper to taste
4 - 5 potatoes, pre cooked and sliced thickly
1/2 cup grated cheese


Method:
Pre heat oven to 180 degrees Celsius.

Mix the mince and finely chopped onion together and form into small meatballs. Dust in the seasoned flour. Put aside.

Into the casserole dish put extra onion, carrots, celery, capsicum and peas. Place the meatballs on the top.

In a separate bowl mix together the soup, water, herbs, garlic, salt and pepper. Pour over the soup mixture.

Bring to the boil on the stove top and then transfer to the oven.

Cook with lid on for about 45 minutes.

Place sliced potato on the top, sprinkle with cheese and return to the oven for about 15 minutes or until the cheese is melted and golden brown

Serves 4 - 5

1kg sweet potato, diced
4 cups chicken broth
1 tbsp curry powder
1/2 tsp black pepper
1/2 tsp marjoram
1/2 tsp onion powder
1/2 tsp garlic powder 2 pounds yams diced
1 medium onion chopped
1/2 cup wild rice uncooked


In a saucepan combine the chicken with curry powder, marjoram, pepper, onion powder and garlic powder and bring to the boil over medium heat.
Add sweet potato and onion, and simmer for about 20 minutes.
Add the rice and cook for another 20 minutes, or until rice is tender.

Ingredients (serves 6)

2 x 60cm sesame seed baguettes (French breadsticks)
Butter, to spread
1 x 120g pkt baby rocket leaves
1/2 cup fresh basil leaves
600g large cooked prawns, peeled, deveined
1 lime, halved
125ml (1/2 cup) Cafe Dip aioli with lime

Method

Cut the baguettes into 3 even portions. Make a lengthways cut in the side of each baguette (do not cut all the way through). Spread the inside of each baguette with butter.
Divide the rocket, basil and prawns among the baguettes. Use kitchen string to tie at 3cm intervals to secure filling.
Squeeze the lime evenly over the baguettes. Drizzle over the aioli to serve.

Notes & tips

Make this recipe to the end of step 2 up to 1 hour ahead. To transport, wrap baguettes in plastic wrap or non-stick baking paper and place in an airtight container. Store in an esky. Continue from step 3 at the picnic.

Recipe and Image Saource - Taste.com