Helen Walker
Chicken Caesar Salad Part 1:

Easy Caesar Salad Dressing : 1 egg 7 anchovy fillets, dash of white wine, salt n pepper to suit, spoon of crushed garlic in a blender then slowly add olive oil til you get a well blended consistency… If it thickens too much with the oil - then add a dash of wine to make it runny again. 

Crunchy Croutons : 

Slice a loaf of bread (white/ wholemeal/ seeded whatever) into cubes and place in one layer across a tray. 
Salt & pepper then flick (yes flick) crushed garlic over the cubed bread then pour about 2 tablespoons of oil over the bread. Use your hands and cover the cubed bread with the oil, garlic n s&p but try not to mush the bread up!! Place tray in a very hot oven for about 7 mins - keep an eye on it as the bread will burn quickly. If they browning on one side only, turn the bread so the other side browns off. Remove from oven when you are happy with the brown/crispness of the cubes and allow to cool before packaging & storing.


Z Bec Z Kavanagh
This actually looks rather simple. Looks awesome as well XD Think I may have to steal this idea at some point.

Z Bec Z Kavanagh
Home made garlic bread is a wonder :) I always make it on the fly though and never really follow a recipe. Just chuck some garlic, salt, pepper and herbs (used Italian herbs today) in butter. Seeing as I made it on a whim I only had normal bread but toasted both sides and was already yummy fresh bread, lathered with my butter on bother sides and topped with grated cheese and diced tomato. YUM. Thankfully I have left over butter mix

Z Bec Z Kavanagh
This one is actually one that Arlene Turnbull has given me :) Yummy!
If you are using onions finely chop one small onion and fry until clear. Add garlic, chilli, salt and pepper (exact amounts not provided - all to taste). Pour in 300 ml cream and cook until slightly thickened. Add 100g semi sundried tomatoes and olives. Heat. Stir thru one 500 gm pack of gnocchi.
I am making it right now for dinner tonight. I am not adding olives but am serving it with fetta cheese diced on top :D

Bec Kavanagh
Yes I have an Oreo obsession. This recipe is a random food recipe on a soap recipe site but anywho!
Chocolate Covered Oreos® | Teach Soap
www.teachsoap.com

How to Make Chocolate Covered Oreos®

chocolate covered Oreos with mini molds

In this step by step tutorial you will learn how easy and fun it is to make your own chocolate covered Oreos®, using Mini Molds (such as the Bramble Berry Halloween Pumpkin Guest Size Mini Mold)

gather your supplies

Supplies You Will Need

• Mini Mold
• Chocolate or Candy Wafers
• DoubleStuf Oreo® Cookies

Optional Items:
• White Chocolate
• Oil Based Candy Colorant
• Colored Candy Wafers
• Decorator Brush
• Silicone Spatula

melting the chocolate

Melt the Chocolate

In a Microwave Oven
Place coarsely chopped chocolate into a microwave safe bowl. Microwave for 30 seconds, then stir well. Continue to microwave for 15 second intervals, stirring well after each interval, until smooth.

In a Double Boiler
Place coarsely chopped chocolate in the double boiler over hot, not boiling, water. Stir until smooth.

Please note: For best results, do not overheat the chocolate, and avoid introducing moisture. Both these conditions will ruin the chocolate.

paint the design with white chocolate

Paint the Designs (optional)

Use your melted white chocolate as is, or color it using oil based candy colorants (do not use water based colorants), or use colored candy wafers.

Using a decorator brush, dab the white/colored chocolate into the mold designs. After filling each design, tap the mold onto the table to settle the chocolate, and remove any trapped air.

Tip: If you are making many chocolate covered Oreos®, you may want to substitute the decorator brush with a squeeze bottle, or cake decorator, to facilitate filling the mold designs.

filling the mini mold with chocolate

Partially Fill the mold

Pour the chocolate into the mold cavities, approximately 1/3 full.

Tap the mold onto the table to settle the chocolate, and remove any trapped air.

embed the oreo cookie

Embed the Oreo® Cookie

Press the Oreo® cookie into the chocolate, and center it in the mold cavity, horizontally and vertically.

As you press the Oreo® into the mold cavity, the chocolate will rise up around the sides, embedding the cookie, and leaving only the top uncovered.

top off the oreo with chocolate

Top Off the Mold

Pour the chocolate over the embedded Oreo®, completely filling the mold, and covering the cookie.

Tap the mold onto the table to settle the chocolate, and remove any trapped air.

scrape off excess chocolate

Level the Chocolate 

If necessary, level the chocolate by scraping away the excess with a silicone spatula.

pop oreos out of the mold

Unmold Your Chocolate Covered Oreos®

After the chocolate has hardened, place the mold in the freezer for approximately 5-10 minutes. Be careful not to freeze the chocolate.

Turn the mold upside down and press on the back of the cavity to release the chocolate covered Oreo® from the mold.

Your completed chocolate covered Oreo® makes a unique and delicious party favor or gift!

Sharon Ross
I just made a super tasty zucchini slice. 

2 cups grated zucchini
1 cup grated carrot
1 large onion chopped
3 cloves of garlic
1 medium sized chilli, chopped
chopped basil to taste
handful of grated cheese
2 heaped dessert spoons of plain flour
6 eggs, lightly mixed with a fork
oil and salt. 

heat oven to 180 degrees, cook onion in a frying pan till soft, add garlic and grated veg, cool until excess juice has evaported and vegies are soft, season well with salt. Transfer to a large bowl and leave to cool for 10 min, mix in cheese, flour, chilli, basil and eggs. Pour into a greased square cake/slice pan and bake until set, about 20min. Leave to cool slightly in pan, and slice into peices once warm. Makes about 8 serves.

Michelle Peaker 
Simple Chocolate Sheet Cake


Makes one 9 by 13-inch cake. 
 
Ingredients
¾ cup cocoa powder , preferably Bourneville 1 ¼ cups unbleached all-purpose flour ¼ teaspoon table salt 230 g  semisweet chocolate, chopped 12 tablespoons unsalted butter (1 ½ sticks), plus extra for baking pan 4 large eggs 1 ½ cups granulated sugar 1teaspoon vanilla extract 1 cup buttermilk ½ teaspoon baking soda Instructions
 Adjust oven rack to middle position and heat oven to 160 degrees. Coat bottom and sides of 9 by 13-inch baking pan with 1 tablespoon butter. Sift together cocoa, flour, and salt in medium bowl; set aside. Heat chocolate and butter in a double boiler or microwave on low. Whisk together eggs, sugar, and vanilla in medium bowl. Whisk chocolate into egg mixture until combined. Combine buttermilk and baking soda; whisk into chocolate mixture, then whisk in dry ingredients until batter is smooth and glossy. Pour batter into prepared pan; bake until firm in center when lightly pressed and toothpick inserted in center comes out clean, about 40 minutes. Cool on wire rack until room temperature, at least 1 hour; serve, or ice with frosting, if desired.  
 To Make Ahead
After the cake(s) has cooled, it can be wrapped tightly in plastic wrap and kept at room temperature for up to 1 day. Or, wrapped tightly in plastic wrap, then foil, the cake(s) can be frozen for up to 1 month. Defrost at room temperature before unwrapping and frosting.

Summer Shepherd
Want to make a heap of bacon and egg rolls but couldn’t be bothered with the mess?
Get 1 Jumbo muffin tray (makes 6) and line each cup with bacon rashers. It works best if you put the largest piece of the rasher on the bottom and the tail of the rasher around the vertical sides of the cup. Then simply crack one egg into each cup and place in the oven on about 180 celcius (higher if not fan forced) for about 20 mins and then gently scoop out each cup and into a bread roll. Perfect for hangover recovery mornings.

Ruby Zombiiee
Not so much a recipe but still I think it needs to shared.

Grilled cheese (the american way)
Butter the outside of the bread, put cheese or any other filling in the middle.
Instead of putting it in a sanchwich press put it in the fry pan instead.
I thought it would be gross but holy crap its so different from a sandwich press!

Katie Saunders
BEST AND EASIEST COOKIES EVER!!!!

250 grams butter
1/2 a tin of condensed milk
1/2 a cup of castor sugar
2 1/2 cups of S.R Flour
As many choc chips as you like (I use about 500 grams :P)

Cream butter and sugar, add condensed milk and beat until fluffy. Add flour and choc chips, at this point it will be easier to tip onto bench and knead till even consistency.

Bake at 180 degrees (or 170 if oven is fan forced) until desired cookness is achieved. Longer if you like crispy cookies shorter if you like chewy. Approx 15 mins.