Here is a selection of some of my favourite recipes for you to try at home.

Madura Tea Orange Poppy Seed Dessert Cake with Lemon Myrtle Syrup

Ingredients

• 50g poppy seeds
• ¼ cup milk
• 185g butter
• 1 dessert spoon grated orange rind
• 1 cup castor sugar
• 3 eggs, room temperature
• 1 ½ cups self raising flour
• ½ cup plain flour
• ½ cup almond meal
• ½ cup orange juice

Lemon Myrtle Syrup

• 6 heaped teaspoons Madura lemon myrtle loose tea
• 1 cup water
• 1 cup castor sugar

Preheat oven to 180°C. Grease and line a 22cm round spring form cake pan. Soak lemon myrtle tea in a cup of boiling water. Leave to brew.

Combine seeds and milk in a small bowl and stand for 20 minutes. Using an electric mixer beat butter, rind and sugar until light and fluffy. Add eggs one at a time and beating until just combined between additions. Stir in the sifted flours, almond meal, juice and milk mixture. Spread evenly into prepared pan. Bake for approximately 50 minutes.

Meanwhile, strain tea and pour into a small saucepan. Add sugar and stir over heat, without boiling, until sugar has dissolved. Simmer uncovered, without stirring, for 5 minutes.

When the cake is done, take it out of the oven and let it stand for 5 minutes, then carefully remove pan and place cake onto a serving plate. Using a thin skewer, pierce several holes evenly on the top of the cake. Spoon hot lemon myrtle tea syrup over the hot cake.

Enjoy warm or cold. Delicious on its own or serve with your favourite topping!

Spinach & Ricotta Tortelloni Soup
Serves 6, preparation time 10 minutes, cooking time 15 minutes

• 8 cups of water
• 4 & 1/2 Massel ultracube chicken style, rumbled
• 300g ricotta & spinach and tortelloni
• 2 large brown mushrooms, thinly sliced
• 2 large zucchini, finely diced
• 4 spring onions, finely sliced
• 1 teaspoon butter
• Season with ground peppercorn
• Grated parmesan cheese

Bring a large saucepan of water to the boil. Add tortelloni, reduce the heat to medium and cook
for minutes. Drain. Meanwhile, bring the 8 cups of water to the boil in a seperate saucepan.
Add Massel ultracubes, mushrooms and zucchini and cook and covered for 5 minutes until
tender. Add spring onions, butter, tortelloni. Cook for a further 3 minutes or until pasta is
cooked through. Season with ground peppercorn. Serve coup topped with parmesan cheese.
TIP—Soup can be garnished with extra spring onions.

Penne Pasta, Baby Spinach & Sundried Tomatoes
Serves 6, preparation 15 minutes, cooking time 15 minutes

• 500g penne pasta
• 1/4 cup olive oil
• 1 garlic clove, crushed
• 1/2 cup of basil leaves, chopped
• 150g baby spinach, shredded
• 2 cups bottle tomato purée
• 1 Massel ultracube chiken style, crumbled
• 1 teaspoon sugar
• 90g sundried tomatoes, sliced
• 50ml cream
• 100g grated parmesan cheese
  Season with ground peppecorn

Add penne pasta to a large saucepan of boiling water. Cook for 12 minutes. Meanwhile, heat the
oil in a frying pan over medium heat. Add garlic, basil and spinach leaves, cook stirring for 1
minute. Add tomato purée, Massel ultracube, suagr, sundried tomatoes and cream; bring to
boil, reduce heat and simmer for 5 minutes or until thickened slightly. Drain the pasta and return
to heat. Add the tomato sauce mixture and parmesan cheese. Season with peppercorn. Toss over
low heat until pasta is well coated. Serve immediately topped with extra parmesan cheese.

Spaghetti Carbonara
Serves 4-6, preparation 15 minutes, cooking time 15 minutes

• 400g spaghetti
• 1/4 cup olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, crushed
• 8 bacon short cut rashers, chopped
• 200g mushrooms, sliced thinly
• 1/2 Massel ultracube chicken style, crumbled
• 3 eggs, lightly beaten
• 100ml cream
• 100g grated parmesan cheese
  Season with ground peppercorn

Add pasta to a large saucepan of boiling water. Cook for 12 minutes. Meanwhile, heat the oil
in a largge depp frying pan over medium heat. Add the onion, cook until soft, stirring often.
Add the garlic and bacon. Cook for a further 4 minutes or until bacon is slightly browned. Stir
in mushrooms and Massel ultracube. Reduce heat. Mix eggs and cream together in a seperate
bowl. Add cooked pasta, egg mixture, parmesan cheese and season with ground peppercorn.
Toss until well combined and heated through. Serve immediately.

Individual Shepherd Pies
Serves 6, preparation 15 minutes, cooking time 25 minutes

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 700g premium minced beef
• 4 mushrooms, sliced thinly
• 1 tablespoon butter
• 2 tablespoons plain flour Season with ground peppercorn
• 400ml water
• 2 Massel ultracubes beef style, crumbled
• 1 medium bay leaf
• 1 cup of frozen baby peas
• Mash Potato Topping
• 5 potatoes, chopped
• 1 & 1/2 knobs of butter, little milk, Season with peppercorn

Preheat oven 200˚. Heat oil in a large frying pan. Add onion, cook until soft. Add mince and
cook for 5 minutes or until browned. Stir in mushrooms and cook for a further 1 minute. Remove
from heat. Place chopped potatoes covered with water in a microwave bowl and cook for 13
minutes or until soft. Meanwhile, in a a large saucepan, melt the butter. Add flour, whisk until a
paste forms then season with peppercorn. Stir in water and Massel beef ultracubes. Add mince
mixture, frozen peas and bay leaf. Simmer for 10 minutes, stirring occasionally. At the same
time, prepare mashed potatoes. Remove bay leaf. Spoon pie mixture evenly into 6 individual
remkins. Top with mash potato and cook in preheated oven for 15 minutes or until mash is
lightly browned.
TIP—Pies can be placed under a grill for a few minutes to brown more.

Thai Sweet Chilli Chicken
Serves 4-6, prepartion 10 minutes, cooking time 25 minutes

• 3 tablespoons olive oil
• 500g chicken tenderloins, cut into small strips
• 3 tablespoons sweet chilli sauce
• 2 tablespoons oyster sauce
• 1 Massel ultracube chicken style, crumbled
• 3-4 generous squeezes lemon juice
• Cooked jasmine rice
• 1/2 tablespoon honey
• 400ml coconut milk
• 1/2 tablespoon brown sugar
• 1 bunch coriander, chopped
• 2 kaffir lime leaves, fold & twist to release flavour
• 100g large string beans, trimmed & sliced

Heat oil in a large deep frying pan. Add chicken strips, sauté until they become pale in colour.
Add the sweet chilli sauce, oyster sauce and Massel ultracube stirring well after each addition.
Squeeze the lemon juice into the mixture. Add the honey and brown sugar. Pur in the coconut
milk and combine well. Stir in chopped coriander and lime leaves. Cook on simmer for 15
minutes. Meanwhile cook string beans until just tender. Add to mixture and cook for a further
5 minutes. Remove lime leaves. Serve with cooked jasmine rice.
TIP—A little dried chilli can be added to taste.

Leek, Bacon & Potato Soup
Serves 4-6, preparation 10 minutes, cooking time 20 minutes

• 2 tablespoons olive oil
• 5 bacon shortcut rashers, chopped
• 1 large leek, trimmed, finely chopped Knob of butter
• 3 potatoes, chopped small
• 500g sweet potato, chopped small Season with ground peppercorn
• 900 ml water
• 3 1/2 Massel ultracube chicken style, crumbled
• 100 ml cream
• 1/4 cup milk

Heat oil in a large saucepan. Cook bacon 2-3 minutes. Add leek, cook until soft. Stir in butter,
potatoes and season with peppercorn. Add water and Massel ultracube. Bring to boil.
Reduce heat. Cover and cook for 15 minutes until potatoes are soft. Remove from heat. Mash
potatoes in liquid until smooth. Slowly stir in cream and milk. Reheat gently, stirring until
just boiling.
TIP - Soup can be served garnished with spring onion and extra peppercorn.

Chicken Mushroom Risotto
Serves 6, preparation time 10 minutes, cooking time 30 minutes

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 1 clove garlic, crushed
• 1 & 1/2 cups Arborio rice
• 500g chicken tenderloins, sliced
• 1 x 400g can diced tomatoes
• 750ml water
• 3 Massel ultracubes chicken style, crumbled
• 200g button mushrooms, sliced
• 1/2 cup parmesan cheese
  Season with ground peppercorn

Heat oil in a a large saucepan. Add onion and garlic, stirring, until onion is soft. Add rice,
cook stirring for 2 minutes or unil the rice becomes coated in oil. Add chicken, tomatoes, water
and Massel ultracubes. Simmer covere for 10 minutes, stirring occasionally. Add mushrooms
and cook covered for a further 10 minutes or until rice is tender and liquid absorbed. Stir in
parmesan cheese and season with peppercorn.
TIP - For a vegetarian dish omit chicken.

Beef Pasta Bake
Serves 6, preparation 15 minutes, cooking time 30 minutes

• 200g spaghetti
• 2 eggs, lightly beaten
• 1.2 cup grated parmesn cheese
• 1 tablespoon oil
• 1 medium onion, finely chopped
• 2 cloves garlic, crushed
• 3 bacon short cut rashers, finely chopped
• 500g premium minced beef
• 1 x 690g bottle of tomato purée
• 2 tablespoons tomato sauce
• 1 teaspoon both oregano & sugar
• 1 1/2 Massell ultracube beef style, crumbled
• 3 cups of mixed packet pizza cheese Season with ground peppercorn

Preheat oven 190ºC. Add pasta to a large pan of boiling water. Cook until just tender. Meanwhile
heat oil in a large pan. Add onion, garlic and bacon. Cook stirring often until onion is soft. Add
mince and cook until lightly browned. Stir in tomato purée, tomato sauce, oregano, sugar,
Massel ultracube and peppercorn. Simmer uncovered for 10 minutes or until slightly thickened.
Combine cooked pasta, eggs and cheese in a large bowl, mix well. Arrange over pasta mixture
over base of a greased, ovenproof dish. Spoon beef mixture over pasta mixture and sprinkle
with pizza cheese. Cook uncovered for about 20 minutes or until lightly browned.

Red Curry Chicken
Serves 6, prepartion 10 minutes, cooking time 25 minutes

• 3 tablespoons olive oil
• 500g chicken tenderloins, cut into small strips
• 3 tablespoons sweet chilli sauce
• 2 tablespoons oyster sauce
• 1 Massel ultracube chicken style, crumbled
• 3-4 generous squeezes lemon juice
• Cooked jasmine rice
• 1/2 tablespoon honey
• 400ml coconut milk
• 1/2 tablespoon brown sugar
• 1 bunch coriander, chopped
• 2 kaffir lime leaves, fold & squeeze gently
• 100g large string beans

Heat oil in a large deep frying pan. Add chicken strips, sauté until they become pale in colour.
Add the sweet chilli sauce, oyster sauce and Massel ultracube stirring well after each addition.
Squeeze the lemon juice into the mixture. Add the honey and brown sugar. Pur in the coconut
milk and combine well. Stir in chopped coriande and lime leaves. Cook on simmer for 15
minutes. Meanwhile cook string beans until just tender. Add to mixture and cook for a further
5 minutes. Serve with cooked jasmine rice.
TIP - Dried chilli can be added to taste.

Chocolate Almond Torte

185g dark chocolate, melted
45g butter, melted
½ cup caster sugar
1 egg
½ teaspoon vanilla essence
60g slivered almonds
¼ cup flour

Method:
Combine melted chocolate and butter.
Place sugar, egg and vanilla essence into a bowl and beat until the mixture is thick and creamy.
Beat in chocolate mixture, then gently fold in almonds and flour.
Spoon mixture into a lightly greased and lined 20cm sandwich tin and bake for 15-20 minutes in a pre-heated oven 180°C or until cooked.
Cool and serve with vanilla or coffee gelati.
Served with raspberry sauce is also delicious!

Thai Pork Curry with Pumpkin

1 tablespoon oil
1-2 tablespoons Red Curry Paste
500g lean pork fillet, cut into thick strips
1 x 400ml can coconut milk
¼ cup water
350g butternut pumpkin, peeled and cut into small chunks
1 bunch fresh coriander, leaves only, chopped
1 tablespoon fish sauce
1 teaspoon soft brown sugar
1-2 red chillies, thinly sliced

Method:
Heat oil in a large pan. Add the curry paste and stir for 1 minute.
Add the pork and stir over medium to high heat until browned.
Pour in the coconut milk and water.
Add the pumpkin and coriander, reduce heat and simmer for about 25-30 minutes.
Stir in the fish sauce, brown sugar and chillies. Combine well.
Serve with rice or noodles.

Mini Baked Alaskas

Serves 6
6 slices of small Swiss roll
Vanilla ice-cream
2 egg whites, from large eggs
½ teaspoon of cream of tartar
90g caster sugar

Method:
Cut the Swiss roll into 6 slices, 1 inch thick. Place them onto a lightly oiled tray.
Whisk the egg whites with the cream of tartar until soft peaks form.
Add the caster sugar and beat until stiff and shiny.
Put a scoop of vanilla ice-cream on each slice of Swiss roll and cover evenly with a thick layer of the meringue.
Bake in a pre-heated oven 230ºC for 3 minutes or until the meringue is nicely browned and crisp.
Keep vanilla ice-cream in the freezer until you are ready to scoop.
Enjoy!

Suzie's Caesar Salad

1 cos lettuce
50g sliced Pancetta, cooked until crip
1 soft boiled egg, per person
30g shaved Parmesan
Bagel chips or croutons
2 anchovy fillets per person, sliced
Dressing
2 whole eggs
Small garlic clove, crushed
3-4 anchovy fillets, sliced
Approx. 400ml vegetable oil
Juice 1/2 lemon
1 1/2 teaspoons Dijon mustard
40g ground Parmesan cheese
25ml Worcestershire sauce
Cracked pepper

Dressing
Blend the eggs, garlic and anchovies in a food processor.
Add oil in two lots, blend until smooth.
Add remaining ingredients one at time.
If the mixture is too thick add a small amount of warm water and if a little runny, add a touch more oil.

Salad
Place the lettuce leaves, Pancetta, shaved Parmesan, bagel chips and anchovies evenly in large individual bowls.
Toss the dressing evenly through the salad ingredients and top with a pouched egg.
Serve with a crisp Chardonnay!
Enjoy!

Sublime Tiramisu Dessert

Serves 10 - 12
1 cup strong coffee
3 tablespoons caster sugar
¼ cup water
1/3 cup Marsala
½ cup caster sugar, extra
4 egg yolks
2 x 250g mascarpone cheese
1½ tablespoons Marsala, extra
300ml carton thickened cream, whipped
1 large packet Savoiardi sponge biscuits

Method:
Combine strong hot coffee and sugar in a heat proof bowl, stir until sugar has dissolved.
Add water and Marsala, mix well.
Beat extra sugar and egg yolks in a medium bowl with electric beater until pale and fluffy.
Add mascarpone cheese, beat until smooth, fold in extra Marsala and whipped cream.
You will need a large serving bowl. If you have a footed serving bowl, do use it, as this will enhance the presentation of this wonderful dessert.
Take enough biscuits to cover the bottom of the bowl, immerse the sponge biscuits one at a time into the coffee mixture and lightly soak.
Layer them on the bottom of the bowl spread some cream sauce evenly across the biscuits.
Continue these layers until you have reached the top of your dessert bowl making sure you reserve enough cream sauce mixture to cover the last layer of soaked biscuits.
Decorate with grated chocolate and strawberries.
Cover and refrigerate overnight.

Thai Chicken Balls

Makes about 60 balls
500g chicken fillets, minced
3 tablespoons sweet chilli sauce
1 tablespoon oyster sauce
1 Massel Chicken ultracube, melted
in a little hot water
1/3 teaspoon ground ginger powder
¼ teaspoon garlic granules
2 cups packet breadcrumbs
50g packet fresh coriander
(leaves only), finely chopped
1 egg, lightly beaten
135ml coconut milk

Method:
In a large bowl mix all of the ingredients together. Combine well. This mixture should be moist.
Take small amounts of mixture the size of a walnut and roll into balls.
Gently coat the balls with the extra breadcrumbs.
Place in a large frying pan with enough oil to shallow fry the balls, first ensuring that the oil is hot.
Gently turn them using a spatula or by shuffling the pan. Once all sides are lightly browned, carefully use tongs to lift them out and place on absorbent paper towels to drain.
Serve with chilli sauce.
Thai Chicken Balls can be made the day before and kept in the refrigerator.
This recipe is also suitable for making small patties, wonderful idea for an entrée.

Honey Chicken Wings

1kg chicken wings (cut through the joint, chop off the tip & discard)
Freshly ground peppercorn
1 cup of honey
½ cup soy sauce
2 tablespoons of olive oil
2 tablespoons tomato ketchup
1 clove of garlic, crushed

Method:
Preheat oven to 180c / 350f. Place rack on the middle shelf.
Place the chicken pieces into a large baking dish & season generously with the peppercorn.
In a bowl, mix together honey, soy sauce, olive oil & the tomato ketchup.
Stir in the crushed garlic. Pour the mixture evenly over the chicken pieces. Reserve some mixture for basting a couple of times, throughout the cooking time.
Bake in the oven for about 50 minutes or until cooked.
These honey chicken wings are just delicious & I am sure you will make them often.
This mixture can be poured over a whole chicken & cooked, do be sure to baste the chicken throughout the appropriate cooking time.
Enjoy!

You can purchase my book:

Creative Cooking With Confidence
from Angus & Robertson Bookstores, Dymocks in the city,
or by contacting me on 0409 697 211 or at This e-mail address is being protected from spambots. You need JavaScript enabled to view it