Anzac biscuits

• 1 cup (90g) quinoa flakes
• 1/2 cup (80g) brown rice flour
• 1/3 cup + 1Tbsp (45g) quinoa flour
• 1 cup (220g) raw unrefined sugar
• 3/4 cup (60g) desiccated coconut
• 125g butter or dairy-free margarine
• 1Tbsp golden syrup
• 1 tsp baking soda
• 2 Tbsp boiling water

Method
 

• Preheat oven to 170C.
• Place quinoa flakes, brown rice flour, quinoa flour, raw sugar and coconut into a medium bowl. Melt butter/margarine and golden syrup together in a small pan over medium heat.
• Mix the baking soda with boiling water and add to the dry ingredients along with the melted butter mixture, using a wooden spoon stir to fully combine.
• Roll tablespoons of mixture into balls, squeezing the mixture together if it seems crumbly. Slightly flatten and place 2-3cms apart on baking paper lined oven trays.
• Bake for 15-20 minutes until the cookies have risen, then fallen and have become dark golden brown in colour. Remove from the oven and set aside for five minutes to set before transferring to a wire rack to finish cooling. Store in an airtight container for up to seven days. Makes 30.

Gado gado recipe

Ingredients:

1.      50 grams of bean sprouts
2.      150 grams of kale / spinach
3.      100 grams of cabbage leaves
4.      Pare a split second, rake the seeds, cut into 1 cm
5.      1 piece of boiled squash, cut into pieces
6.      1 piece out (8 × 8 cm), fried
7.      1 piece of tempeh (8 × 8 cm), fried

Complementary :

•      slices of boiled egg
•      chips
•      fried onions
•      crackers

Sauce recipe:

1.      200 gram fried peanuts
2.      2 red chilies
3.      5 pieces of cayenne pepper
4.      1 teaspoon salt
5.      1/2 teaspoon shrimp paste
6.      1 tablespoon brown sugar
7.      1 tablespoon tamarind water
8.      200 ml of boiled water

 How to Make:

•      Hard boiled vegetable material, drain.
•      Mix the vegetables, tofu, and tempeh with peanut sauce and stir well.
•      Serve with a complementary

Cilok recipe

Ingredients:
 

• 200 g starch
• 175 gr flour
• 2 thinly sliced ​​green onion
• 2 tablespoons red onion
• 1 sachet of chicken flavor
• 1 ounce of finely ground chicken meat
• 50 ounces chicken fat
• ½ tablespoon of salt
• sufficient water

HOW TO MAKE:
 

• Boil the chicken fat intake water, salt, chiken flavour, and cook until the fat soluble.
• mixed with wheat flour, starch, let scallions stir well blended, then input that is still the hot broth little by little to knead the flour mixture until dough can be formed of a marble and let it boil until slightly old adrift, newly appointed deh then steamed again didandang let me completely cooked. Serve with sauce or instant  and soy sauce

Lollipop recipe

Ingredients:

•      600 grams of sugar.
•      200 grams of water.
•      ¾ teaspoon cream of tartar.
•      1 teaspoon of flavouring's and food colouring (if desired)

How to make:

• Combine sugar, water dank thick ream of tartar in saucepan, then heat at 300 degrees Celsius.  
• Turn off the heat, apply flavouring's and food colouring (if desired).  
• Stir quickly, pour the oil on paper.
• When cold, break in small pieces, sprinkle with powdered sugar, store in a jar.
•  If you want to make in-stemmed form, when in place on wax paper, take 1 tablespoon, flat round shape, then stick a stick in the middle, cover with 1 tablespoon of dough. Trim shape. Chill.

Tropical Pavlova

• 1 large ready made pavlova
• 600ml cream
• 6 kiwifruit, peeled, sliced
• 2 large mangoes, skin removed, cheeks thinly sliced
• 1/3 cup mango & passionfruit dessert sauce
• 3 strawberries, sliced ( optional )

Beat cream until thick, place pavlova on a large serving platter. spread cream over the pavlova and decorate with kiwifruit an mangoes.

To finish, drizzle with mango & passionfruit sauce and garnish with straberries. serve immediately

Supreme salad

Ingredients :

• 70g prosciutto
• 125g buffalo mozzarella
• 1 bag fresh mesclun leaves
• 1/4 cup fresh mint leaves
• Pottle of melon pieces
• 1 lemon
• Extra virgin olive oil

Instructions :

• Make the dressing by mixing the juice of half a lemon with an equal quantity of olive oil and a little salt and pepper
• Slice the mozzarella, chop the fruit into bite sized pieces and set aside
• Put the mesclun, mint and melon into a serving bowl
• Drizzle the dressing sparingly over the green leaves and fruit and gently mix together
• Tear the prosciutto ham into bite size pieces. 
• Add prosciutto and mozzarella to the salad
• Serve immediately.

Chrunchy chocolate chip

Ingredients :

• 250 grams butter, softened
• 1/2 cup sugar
• 3 tbspn condensed milk
• 1/2 tspn baking powder
• 1 1/4 cups chopped dark cooking chocolate

Method :

• Preheat the oven to 170C. Line two baking trays with baking paper
• Beat the butter and sugar together until pale and fluffy. Beat in the condensed milk and vanilla essence
• Sift the flour and baking powder together and stir into the butter mixture alternately with chopped chocolate
• Roll into balls the size of a golf ball or small apricot and place on the prepared trays at least 8 - 10cm apart to allow for spreading; flatten with a fork
• Bake in the preheated oven for 20 minutes until golden. Allow to cool on the baking trays before removing to a wire rack to cool completely. store in an airtight container

Muffin with egg, ham, and cheese

• Lightly oil 6, 1/2 Cup capacity muffin trays and line with a slice of lean ham
• Mix 100gm ricotta, 40gm grated reduced fat cheddar and some chopped parsley in a bowl and dollop into trays.
• Crack an egg into each and bake at 180C until egg just sets ( 15-10 minutes )
• Serve with tomatoes an baby spinach.

Savory cheese muffins

 Ingredients :

• 3/4 cup water
• 1 egg
• 1/2 tsp salt
• 1 cup plain flour
• 2 tsp baking powder
• 1 cup grated cheese

 Instructions :

• Preheat oven to 220 C.
• Beat egg and water then add remaining ingredients, mix well
• Spoon into prepared greased muffin pan
• Bake for 15 minutes