Ricotta and Spinach Triangles

Ricotta and Spinach Triangles

Makes 16

Preparation Time: 1 hour
Cooking Time: 40 minutes

120g spinach, chopped
480g ricotta
4 puff pastry
85g grated cheese
1/2 onion, chopped
1/2 tsp all spice
1/4 nutmeg
1 egg, beaten

1. Preheat oven to 180C.
2. Mix all the ingredients together.
3. Cut the puff pastry into 4 squares.
4. Put 2 tablespoons of mixture onto each square.
5. Fold it into a triangle.
6. Line the baking tray with baking paper.
7. Put the triangles onto the baking tray.
8. Brush the pastry with egg.
9. Bake for 30 mins.
10. Then bake for 10 more minutes on 190C, or until golden.


Banana Cake

Banana Cake

1 cup self-raising flour
1/2 cup mashed banana
1 cup sugar
50g butter, melted
1 egg, lightly beaten

1. Preheat oven to 180C.
2. Line a 25cm x 12cm baking pan with baking paper.
3. Put the flour into a big bowl.
4. Make a well in the centre.
5. Add butter, egg and mashed banana.
6. Stir until just combined.
7. Pour the mixture into the baking pan.
8. Bake for 30-35 minutes or until a skewer inserted into the centre comes out clean.
9. After 10 minutes set inside the pan, transfer the cake to wire rack to cool completely.

Pork Meatloaf

Pork Meatloaf

Serves: 4

Preparation time: 30 minutes
Cooking time: 90 minutes

520g pork mince
2 cup dried breadcrumb
2 egg, beaten
1 onion, chopped
2 garlic cloves, chopped
1/2 tsp mustard
1/2 tsp all spice
1 tsp coriander powder
1/2 tsp salt

1. Preheat oven to 180C.
2. Mix all the ingredients together.
3. Press into a 24cm x 13cm baking tray.
4. Bake for 1.5 hours or until cooked.
5. Pour sauce over the meatloaf.

5 tbsp milk
1 tsp cornflour
80g cheese, chopped

1. Put the cornflour into milk and stir well.
2. Boil the milk over very low heat.
3. Put the cheese into the milk until melted.
4. Keep stirring the sauce over very low heat until the sauce is creamy.

Chocolate Mousse

Chocolate Mousse

Serves: 2

240ml thickened cream
120g dark chocolate melts
10g chocolate block

1. Melt dark chocolate melts in a double boiler bowl over low heat.
2. Pour half of the cream into the bowl and mix well.
3. Beat the remaining cream with an electric mixer until it forms soft peak.
4. Fold the beaten cream into chocolate mixture.
5. Pour the mixture into 2 glasses.
6. Put the glasses in the fridge for 2 hours or until set.
7. Run a peeler along the edge of the chocolate block to make some chocolate shavings. Sprinkle the chocolate shavings onto the mousse.

Wafer Chocolate Bar

Wafer Chocolate Bar

Makes 10

140g white chocolate
20g peanuts
1/2 tbsp cream

1. Melt chocolate in a double boiler over low heat.
2. After the chocolate melts and while it is still boiling, dip each wafer into the chocolate.
3. Put all the coated wafers onto a wire rack or a plate. Put them into the fridge for a couple of hours.
4. Enjoy!

Oreo Cheesecake

Oreo Cheesecake


137g Oreo Cookies
500g Philadelphia Cream Cheese
220g White Chocolate
250ml cream, lightly whipped
40g butter
10g Agar Agar
3 cup water


1. Crush the Oreo Cookies into crumbs.

2. Melt the butter and mix with the Oreo Cookies crumb together. Press into the base of 21cm round pan. Chill until firm.

3. Beat the cream cheese with electric mixer until smooth.

4. Cut the Agar Agar into small pieces to make it easier to melt. Boil the water and put in the Agar Agar into the pan. Keep stirring from the bottom of the pan to avoid the Agar Agar to stick to the bottom of the pan. Keep adding water into small amounts if necessary. Keep boiling until all the Agar Agar has been melted.

5. Melt the chocolate and mix it with the Agar Agar, cream cheese, and the cream. 

6. Turn off the heat. Pour it on the top of the Oreo Cookies base. Chill overnight until firm. 

Note: You can replace Agar Agar with gelatine. 2 teaspoon gelatine dissolved in 60ml (1/4 cup) boiling water.

Dates and Nuts Cake

Dates and Nuts Cake


1 1/2 cup self-raising flour

50g butter, melted

3 eggs, beaten

42 dates, chopped into very small pieces

1 cup cashew nuts, chopped

1/2 cup almonds, chopped

2 tablespoon coconut oil

1 teaspoon honey

1/2 cup desiccated coconut


1. Preheat oven to 180C.

2. Mix all ingredients.

3. Line a baking tray of 12cm x 25cm with baking paper.

4. Pour the mixture into the baking tray.

5. Bake for 45 minutes or until cooked.