Baked Peach Ice Cream

8 peaches
1 tbs brown sugar
juice of 1 orange
500ml ready made custard
100ml thickened cream
2 tbs caster sugar

Preheat oven to 180 degrees

Cut up peaches and place in a baking dish

Sprinkle brown sugar and orange juice over them

Place in oven for 30mins or until soft

Blend peaches then strain off the juice

Place peaches in a saucepan

Add custard, cream and caster sugar

Stir until it boils then take off the heat

Allow to cool

Place in an ice cream maker and churn until set

Lime and Coconut Ice cream

280ml Coconut cream
1/2 cup thickened cream
3/4 cup caster sugar
3 limes
1/4 cup shredded coconut

Zest limes, then juice them

Place lime juice and sugar in a mixing bowl

Stir until sugar has dissolved 

Stir in all other ingredients

Pour into Ice cream maker

churn until set

Place in freezer safe container

Freeze until completely set

Remove from freezer 15mins before serving

Flourless Chocolate cake with baked stone fruits

300g Dark cooking chocolate
125g butter
200g brown sugar
1 cup almond meal
1/4 cup slithered almonds
5 eggs, separated
1 pinch cream of tartar

3 blood plums sliced
3 white nectarines sliced
2 tbs golden syrup
2 tbs brown sugar
juice of 2 oranges

Preheat oven to 180 degrees

Line the base of a round dish with baking paper

Melt the chocolate and butter in a bowl over a saucepan of boiling water

Stir in brown sugar, almond meal and almonds

Stir until smooth and allow to cool for 5 mins

Add one egg yolk at a time and stir through

Place egg whites in a bowl with cream of tartar

Beat until soft peaks form

Fold the egg whites into chocolate mixture

Pour into lined tin

Bake for 50mins or until firm on top

Allow to cool

Place fruit in a baking dish

Sprinkle with sugar and golden syrup

Pour orange juice over

Bake for 30-40mins until soft

Place stone fruits over cake

Mushroom and Kale Omelette

(makes 2)
2 stalks of Kale
2 stalks Spring onions
3 sliced field mushrooms
2 crushed cloves garlic
30g pine nuts
1 tsp sea salt
1 tbs olive oil
2 tbs butter
6 eegs
4 tbs water
1tbs mixed herbs
3 tbs fruit chutney
50g feta

Chop Kale finely and rinse

Add olive oil and sea salt

mix well

Add 1 tbs butter and garlic to frypan on low heat

Add mushrooms and cook until soft

Set aside on a plate

Beat 3 eggs with herbs and 2 tbs water

Add 1/2 tbs butter to frypan on medium heat

Add eggs and cook until set

Add 1 1/2 tbs chutney 

Add mushrooms and feta

Add kale and pine nuts, fold over

Sprinkle with spring onions

Season with salt and pepper

Rocky Road

800g Dark cooking chocolate
200g White cooking chocolate
2 cups shredded coconut
600g  Marshmallows
2 tbs coconut oil
100g unsalted peanuts
380g red frogs
50g hazelnuts
50g peacans

 Line a dish with baking paper (inc. sides)

Chop 500g Marshmallows and all the frogs in half

In a large bowl mix peanuts, hazelnuts, peacans

Add marshmallows and frogs

Melt the dark chocolate with 1 1/2 tbs coconut oil

Mix in shredded coconut 

Pour over dry ingredients

Stir mixture through 

Pour into baking dish

Sprinkle with Marshmallows and nuts 

Melt white chocolate with 1/2 tbs coconut oil

Drizzle over top

Refrigerate for 2 hours or until set

Mango and Macaroon Ice cream

300ml cream
250ml milk
1 tsp vanilla bean paste
6 macaroons
4 mangoes 
3/4 cup caster sugar

In a saucepan heat milk, cream, sugar and vanilla

Bring to the boil then take off heat

Cool mixture in fridge

Place in ice cream maker until thick 

Puree 2 mangoes and add to mix

Add crushed macaroons

Transfer to freezer safe container

Freeze until completely set

Add 2 diced mangoes to cup

Place ice cream on top to serve

Chocolate pancakes

1 cup self raising flour
2tbs plain flour
1 heaped tbs cocoa powder 
1 heaped tbs brown sugar
1 cup milk
1 egg
1 tbs melted butter
200g dark chocolate
100g cream
2 punnets strawberries

Mix flours, sugar and cocoa

Add butter, egg and milk

Stir through

Blend mixture until smooth

Spoon mixture into small fry pan 

cook on med heat for until bubbles appear

Turn, cook other side for 1-2 mins

Repeat

Layer pancakes with strawberries in between

Melt chocolate and cream

Pour over top