Brown sugar Pavlova

8 egg white's 
1 1/4 cups caster sugar
1 cup brown sugar 
1 heaped tsp cornflour 
1 1/2 tsp white vinegar
1 mango sliced
1 orange segmented 
2 punnets blueberries
900ml thickened cream
2 tsp vanilla bean paste

Preheat oven 150 degrees

Line 3 trays with baking paper

Beat egg white's until soft peaks form

Gradually add caster sugar, one tbs at a time

Add brown sugar, one tbs at a time

Beat until thick and glossy

Fold in cornflour, vinegar and 1 tsp vanilla 

Spoon even amounts of mixture onto baking trays

Place in oven for 75mins

Turn oven up to 180 degrees

Leave in oven for 10mins 

Turn oven off

Leave in oven overnight with door ajar 

Whip cream with 1tsp vanilla and 1tbs caster sugar

Spoon onto first layer

Sprinkle blueberries around the edge

Repeat

Add cream to the top with mango, oranges and blueberries

Honeycomb with Chocolate sauce

1 1/2 cups white sugar
5 tbs golden syrup
2 tbs honey
1/3 cup water
2tsp bicarb soda
200g dark chocolate
150ml thickened cream

Line a baking dish with oven proof paper

In a large saucepan stir sugar, honey, syrup, and water.

Stir on low heat until dissolved 

Turn heat up and bring to the boil

Boil for 15 mins

Remove from heat and quickly stir in bicarb soda

Pour straight into lined dish

Place in fridge and allow to cool for 30mins

Break into large chunks

Melt chocolate and cream together

Use as a dipping sauce

Caramel Apples

12 Pink Lady Apples
Crushed nuts
12 sticks
2 cans condensed milk
1/4 cup golden syrup 
120g butter
4 tbs Brown sugar

Put sticks into apples 

Cover tray in baking paper

In a large saucepan heat condensed milk, butter, sugar and golden syrup.

Stir until melted

Bring to the boil and stir constantly until mixture thickens

Cover apples in carmel 

Place in freezer for 10mins

Cover bottom of apples in crushed nuts

Poached Pears in self saucing Chocolate Pudding

4 peeled Brown Pears
1 Vanilla pod
1 cinnamon stick
5 cups water
1/2 cup Brown sugar
200g dark Chocolate
100g Butter
3 Eggs
1/2 cup caster sugar
2 heaped tbs Plain Flour

Preheat oven 200 degrees

In a large saucepan add water, vanilla pod, cinnamon stick and brown sugar

Stir and bring to a simmer

Add pears and cook for 40mins or until soft

(While pears are cooking)

Put chocolate and butter in a heat proof bowl 

Place over a saucepan with boiling water

Stir over heat until melted 

In another bowl mix caster sugar, flour and eggs

Mix through chocolate 

Pour into the bottom of 4 large ramekin's 

Fill 2/3 of the Ramekin

Place Poached pear in centre

Put in oven for 20mins

Falafel wrap with satay sauce

Satay sauce- (Makes a large quantity)
1 tbs organic coconut oil
I diced onion
2 cloves crushed garlic
1/2 tsp chilli powder
1 tbs curry powder
2.5cm piece grated ginger
150g chopped peanuts
1/5 cup malt vinegar
1/4 cup sugar
1 tsp salt
2 tbs peanut butter
1/3 cup fruit chutney
1 cup water

Wrap
1 wrap
1/4 sliced Avocado
large hand full salad mix
2 warm falafels
1 tbs shredded New Zealand epicure cheese

Satay Sauce ( Makes a large quantity)

Heat oil in pan, add onion and garlic

Saute until golden brown

Add chilli powder, curry powder, ginger and peanuts

Saute for 2 mins

Add vinegar, sugar, salt, peanut butter, chutney and water.

Stir and bring to the boil

Reduce heat, simmer slowly for 30 mins

Wrap

Cover middle of wrap in sliced Avocado

Add salad mix, broken up falafels, 2 tbs satay sauce

sprinkle with New Zealand epicure cheese

Vegetarian mini Quiche's

3 sheets puff pastry
3 eggs
150ml thickened cream
150ml milk
1/2 cup sliced mushrooms
1/2 cup sliced spring onion
1 diced tomato
1/4 cup tasty cheese
1tsp nutmeg

Preheat oven to 180 degrees

Grease 2 muffin dishes

Cut pastry into quarters and press into place

Fill each one with a mixture of the vegetables 

Mix eggs, milk and cream

Add salt, pepper and 1/2 tsp nutmeg

Pour over the vegetables

Sprinkle with cheese and nutmeg

Put in oven for 40mins or until they rise and are golden brown

Banoffee pie

Base
1 3/4 cup plain flour
1/2 cup almond meal
1/4 icing sugar
175g room temp butter
2 egg yolks
2 tbs water

Filling
2 tins Condensed milk
4 tbs golden syrup 
120g butter
4 tbs brown sugar
4 bananas
1 tbs slithered almonds
300ml thickened cream
1 tbs caster sugar
1 tsp vanilla bean paste

Base

Preheat oven to 180 degrees

Grease a round fluted tin

In a large bowl mix flour, almond meal and sugar

Mix in butter with fingertips until it resembles bread crumbs

Add egg yolks and water then knead the mixture

Roll out to 3-4mm thick between 2 sheets of baking paper

Roll over tin and press down into corners

Cover in baking paper with rice to weigh it down

Put in oven for 10mins

Take paper and rice off 

Put back in the oven for 15 mins

Cool to room temp

Cover the bottom of base in sliced banana

In a saucepan stir condensed milk, brown sugar, golden syrup and butter

Stir constantly on a med/high heat

Bring to the boil for 5 mins while stiring

Pour into base

Cool to room temp

Whip cream with caster sugar and vanilla

Decorate top with sliced banana, whipped cream and almonds