Mushroom, Lentil and Bean Enchiladas

Enchiladas
1 tbs coconut oil
3 wraps
500g sliced button mushrooms
1 tin lentils
1 tin mixed beans
1 can crushed tomatoes
1 diced red onion
2 cloves garlic
1 1/2 tbs curry powder
1 tsp Moroccan spice
50g tasty cheese

salad
shredded lettuce
1 cucumber diced
red cabbage
black olives
spring onion
1 lime

In a large saucepan heat 1 tbs coconut oil

Add onion, garlic, mushrooms, spices, salt and pepper

Stir though until mushrooms soften

Add tomatoes, lentils and beans

Lower the heat and cook for 15mins, stirring occasionally 

Place bean mixture in wrap and fold

Place in sandwich press for 2 mins

Transfer to grill

Sprinkle with tasty cheese

Grill until cheese melts

For salad, mix lettuce, cucumber, spring onion, red cabbage and black olives

squeeze fresh lime juice over salad

White chocolate and Strawberry ice-cream

(Ice-cream maker used)
100g chopped White chocolate
250ml Milk
250ml Thickened cream
175g caster sugar
1tsp vanilla bean paste
500g Strawberries

Stir milk, cream and sugar in saucepan on medium heat

Take off heat when it boils

Place in fridge to cool then add to ice-cream maker

Add 400g blended strawberries and vanilla

Leave to churn for 20mins or until thick

Stir through 100g chopped strawberries and chocolate

Place in freezer safe container

Freeze for 3 hours or until set

Orange and Coconut cake with summer berries

5 Eggs

1 1/2 cups self raising flour

1 1/2 cups coconut

1 cup caster sugar

200g butter

3 oranges

1 punnet Strawberries

1 punnet Raspberries

1 Punnet Boysenberries

1 punnet Blueberries 

Preheat oven to 160 degrees

Grease a fluted ring tin

Mix butter, sugar and orange rind until light and creamy 

Beat in one egg at a time

Fold in flour, coconut and orange juice

Scatter Boysenberries and Raspberries in tin

Pour mixture into tin

Bake for 40-50mins

Cool to room temp

Cover in berries

Mediterranean Eggplant

2 Eggplants sliced 1cm thick 
1 can mixed beans
1/2 cup dry white wine
250g cherry truss tomatoes
800g crushed tomatoes
2 cloves crushed garlic
1 diced red onion
1 tsp Moroccan spices
1 tsp mixed herbs
Handfull green olives
Greek feta to sprinkle on top

Preheat oven to 180 degrees

Place Eggplant on baking tray and sprinkle with salt, herbs and a little oil

Put into the oven for 10mins

In a large saucepan brown the garlic and onion

Season with salt, pepper and Moroccan spices

Add crushed tomatoes,wine, beans and half of the olives

Stir through well

Add eggplant and cover with mixture

Allow to simmer for 15mins

Put all mixture into a baking dish

Sprinkle with feta and olives

Place cherry tomatoes on top

Place into the oven for 30mins

Strawberry filled Lamingtons

200g dark cooking chocolate
1/2 cup icing sugar
150ml thickened cream
1 packet sponge cake
Raspberry jam
1/2 punnet sliced Strawberries
shredded coconut 

Cut sponge into small rectangles 

Cover one side in jam and strawberries

Place another piece of sponge over the top

Repeat with the rest of the sponge

Melt chocolate with cream

Stir through icing sugar

cover sponge pieces in chocolate 

Cover in coconut

Refrigerate for 15mins

Cherry and custard Strudel

8 sheets filo pastry
1 1/2 cups milk
1 heaped tbs custard powder
1 tsp vanilla paste
1 tbs caster sugar
680g drained Morello cherries
slithered almonds
60g melted butter

Preheat oven 180 degrees

In a saucepan over low heat add milk, powder, sugar and vanilla. 

Stir until dissolved 

Bring to the boil

Stir until thick

Take off heat and cool for 5 mins

Line baking tray with baking paper

Lay down 1 piece of filo pastry

brush on a little butter

Add another layer

Repeat until you have 8 layers

Spoon on custard leaving space around all sides

Add cherries

Fold over ends, then wrap up

Brush butter over top and add almonds

Bake for 30mins or until golden brown