Macadamia Jam Drops

Makes Aprox 20-30

200 gr Butter

1 cup castor sugar

1 egg

2 teaspoons vanilla essence

1-1/4 cups Self-raising flour

½ cup custard powder

Directions

Beat the butter and sugar; add the egg and vanilla beat well.

Sift the flour and custard powder and fold into the creamed mixture. Roll the mixture to form a ball, flatten and make a little indent in each individual biscuit then fill it with (the jam of your choice). Bake in a moderate oven for approximately 10- 15 minutes.

Macadamia and Date Roll

Makes approx. 30 slices

2 cups All-bran

2 cups milk

½ cup Golden Syrup

1 cup sugar

1 cup chopped dates

2 teaspoons bicarbonate of soda

2 cups Plain flour

Directions

Soak the All-bran in the milk for about 1-1/2 hours. Add the golden syrup, sugar, chopped dates, bicarbonate of soda, and macadamia nuts. Add the flour and mix well.

Grease well five washed and dried baked bean tins or equivalent size tins (420 g each) Spoon the mixture equally into the tins. Cover the tins with foil and hold in place with rubber bands. Place in a saucepan 0ne-third full of hot water, and simmer for about 1-1/2 hours. Remove from the tins immediately. Leave to cool. Slice and serve buttered.

You will need:

24 Med small mushrooms with stalk removed

200 g fresh risotto

1/4 cuts basil pesto

1/4 cup roasted almonds chopped

1/4 cup dried tomatoes finely chopped not too dry.

24 small cooked prawns, deveined and peeled.

Directions

Use small sharp knife, take our some of mushroom to make a larger cavity for the stuffing. Beat the ricotta till nearly smooth. add pesto and mix. stir in almonds and tomatoes. Add salt and pepper.

Fill cavity with spoon. Top each one with a prawn and secure with tooth pick.

No cooking involved in this recipie.