A TASTE OF BUNCH

W E LC O M E

THANKS A BUNCH!
There are many ways myself and the bunch team wanted to recognise
the contribution of bunchees to mark our year together for 2018. We tossed
around a few ideas but as we delved into the site every day for inspiration,
we realised that sharing recipes, tips and ideas is what you do best.
Of course, bunch has grown to be so much more than food but at its heart
it will always be about food. It’s our common ground, our everyday necessity
and through these recipes and shared ideas, the bunch community
has become a positive, helpful and caring experience for all.

Really, we couldn’t of thought of a better way to celebrate the bunch

community then to select a small amount of your wonderful recipes
and bring them to life in this recipe e-book. Consider it a thank you for
every recipe, shared food idea, article, comment and like on bunch. It’s you
who makes it a genuinely lovely place for us all to log into each day.

We hope you have a wonderful time over the festive season with
your family cooking, sharing and eating delicious creations.

From myself and the bunch team, we wish you

a very festive Christmas and a happy New Year X

@GemmaBunchTeam

“Delicious lunch for kids, or yourself. Can be eaten hot or cold.”
dolce14
Prep 10 mins Cook 50 mins
Serves 4
2 zucchini, medium or large
1 onion, large
1 cup grated cheese
4 bacon rashers, chopped
5 eggs
¼ cup vegetable oil
1 cup self-raising flour
ZUCCHINI SLICE
1 Preheat oven at 180°C. Grease
and line a 30cm x 25cm slice
tray. Grate zucchini and onion
into a large bowl. Squeeze and
drain to remove excess liquid.
Add cheese and bacon.
2 In a separate bowl, beat
eggs and oil together. Pour egg
mixture into bowl with zucchini
mixture. Add flour and season
well. Mix well. Pour into slice tray.
3 Bake in oven for 50 minutes or
until golden brown. Cool slightly
before slicing.
SAVO U RY
If you’re not serving
immediately, chill. Slice into
bite-size pieces for parties.
“I have had this recipe
bookmarked for quite a while
and finally got around to
making it on the weekend. It’s
delicious – just like the one
Mum used to make. I love how
easy this recipe is and that it
makes lots, so it lasts a while.
Thanks @dolce14. It’s a hit!”
busymumof2

VIETNAMESE VERMICELLI SALAD
“Easy, fresh and delicious.”
ChrissyLizzy
Prep 15 mins Cook 3 mins
Serves 6
340g rice vermicelli noodles
2 carrot, shredded
2 cucumber, shredded
1 cup fresh bean sprouts
1⁄ ₃ cup coriander + extra
1⁄ ₃ cup fish sauce
½ cup rice wine vinegar
3 tbs sugar
1 clove garlic
½ fresh chilli
gem lettuce, shallots
and lime, to serve
1 Place noodles in a large
bowl and pour boiling water
over until noodles are
covered. Leave to soak for
3-4 minutes or until tender.
Rinse under cold water.
Drain and add to a large
bowl. Add carrot, cucumber,
sprouts and coriander.
2 In a jug, add fish sauce,
vinegar, sugar, garlic and
chilli. Stir until all sugar
granules have dissolved.
Pour ¾ of dressing over
noodle mixture and toss
well to combine.
3 Serve on a bed of gem
SAVO U RY
lettuce. Garnish with extra
coriander, shallots and lime.
Serve with remaining dressing.
You can always add
some protein to the salad,
such as chicken or prawns,
to make it a meal.
“I got my inspiration
for this from the tasty
salad I get from my
local Vietnamese
restaurant (my
favourite dish).”

ZUCCHINI & CORN FRITTERS
“Easy, cheap and healthy for lunch or dinner.”
zookeeper 1 Julienne or thinly peel
zucchini lengthways into
Prep 10 mins Cook 8 mins a large bowl. Add corn, egg
Serves 4 and cheese. Stir to combine.
Slowly add flour, stirring,
1 zucchini until combined. Season
420g can corn with salt and pepper.
4 eggs, whisked 2 Heat butter in a frying pan
6 cheese slices, cut into over medium heat. Spoon
ribbons mixture, 1 cup at a time,
1 cup plain flour into pan. Use a spatula to
1 tbs butter roughly flatten and mould
cherry tomatoes and each cupful into desired
parsley, to serve shape. Cook, fritters,
3 minutes each side
SAVO U RY
or until golden brown.
Serve garnished with
parsley tomato.
“I kind of just made
it up with what I had
in the fridge/pantry.
I’ve made them a few
times when I feel like
something healthy
or need a quick
lunch for work.”

SAUSAGE ROLLS
“My kids’ favourite, any time of the day.”
FrankieB 2 Combine mince, onion,
carrot and sauces in a large
Prep 30 mins Cook 35 mins bowl. Season. Divide mixture
Makes 48 into eight portions.
3 Cut pastry sheets in half.
500g sausage mince Lay one portion of mixture
1 onion, finely diced lengthways on the middle
1 carrot, finely grated of the pastry half. Brush milk
1 tbs soy sauce along edge of pastry. Roll
1 tbs barbecue sauce to enclose filling and overlap
4 sheets of puff pastry, pastry to seal. Cut into six
thawed small pieces. Place on
2 tbs milk baking tray and brush tops
with a little milk. Repeat
1 Preheat oven to 200°C. with remaining pastry,
Line two trays with mince mixture and milk to
baking paper. make 48 rolls in total.
SAVO U RY
4 Place trays in oven and
bake for 35 minutes or
until cooked through and
golden. Remove from oven
and transfer to a wire rack
to cool.
Serve with tomato
sauce for kids or sweet chilli
sauce for adults.
Definitely going to give this a go.
I have a few packets of mince in
the fridge waiting to be eaten.
Just need some puff pastry and
I’m good to go. Thanks!
pumpkinpie
 SAVO U RY

CREAMY CHICKEN PASTA SALAD

“I enjoyed similar at a cafe and created this to be less sweet.”

mickey 6 tbs of whole egg “I love the additition of dill

Prep 20 mins Cook 15 mins
Serves 8
400g tri-coloured pasta
spirals or any small-
shaped pasta
1 410g can of corn kernels,
drained
4 pickled dill cucumbers,
finely diced
1 red capsicum, finely diced
300g chicken, shredded
mayonnaise pickles, it would add lovely
2 tsp of Dijon mustard texture and flavour. Thanks
parsley, to garnish for sharing it @mickey.”
welshmike
1 Cook pasta according
to packet directions.
Drain. Set aside to cool.
2 Place all remaining
ingredients and cooled pasta
into a large bowl. Season to
taste. Stir until well combined.
3 Garnish with parsley
to serve.

MINI BEEF PIES
“A craving for a hearty pie inspired me to create this recipe.”
EmmaG83 1 Spray a heavy-based
saucepan with oil and heat
Prep 45 mins Cook 20 mins over medium high. Add
Makes: 24 onion and cook for 1 minute
or until soft. Add steak and
canola oil spray cook until just browned. Add
1 brown onion, sliced beef stock, tomato paste
750g chuck steak, fat and sauce. Stir to combine.
removed, cubed Reduce heat and leave to
3 cups beef stock simmer for 45 minutes,
3 tbs tomato paste stirring occasionally.
2 tbs Worcestershire sauce 2 Combine cornflour and
1 tbsp cornflour water in a jug. Pour into
¼ cup water beef mixture and stir until
5 sheets shortcrust pastry thick. Season. Remove
4 sheets puff pastry from heat and set aside
1 egg, whisked to cool completely.
SAVO U RY
3 Meanwhile, preheat oven
to 180°C and spray 2 x 12-hole
muffin trays with oil. Use a
large cookie cutter to cut
24 circles from shortcrust
pastry. Line muffin holes
with pastry circles, allowing
pastry to hang over side.
Use a small cookie cutter to
cut 24 circles from puff pastry.
4 Spoon beef mixture into
pastry shells. Place puff
pastry circles over mixture
and press to enclose. Brush
tops with egg.
5 Bake pies for 20 minutes
or until golden. Serve.

“Easy to follow recipe with tasty results.”
Mummaswan2
Prep 10 mins Cook 24 mins
Serves 6
3200g Woolworths Skyr
Natural Yoghurt
1¾ cup self-raising flour
3 tbs oil
2 garlic cloves, minced
¼ cup parsley, chopped
1-2 tbs butter, melted
1 Combine yoghurt and flour
in a bowl until a soft dough
forms. Turn out onto a clean,
NAAN BREAD
floured surface and knead for
2 minutes until smooth.
2 Cut dough into six portions.
Using a rolling pin, roll out
one portion on a floured
surface to about 20cm
in diameter. Repeat with
remaining portions.
3 Pour a drizzle of oil into a
griddle pan or frying pan and
heat over medium heat. Add
one dough disc and cook
for 2 minutes, each side, or
until puffed and light golden.
Transfer to a wire rack to
cool. Repeat with remaining
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discs, reheating and oiling
pan as necessary.
4 Combine garlic, parsley and
butter in a small bowl. Brush
over naan bread and serve.
“Thanks for this super easy
recipe. I finally got around
to making it with my littlie,
yum! Now I’m confident,
will do all sorts of flavours.”
law

CRUNCHY GOLDEN POTATOES
“Crispy on the outside with floury potato centres.”
mk007
Prep 45 mins + overnight
chilling time Cook 1 hr
Serves 4
10 large brushed or sebago
potatoes, peeled, halved
¼ cup of olive oil + extra for
drizzling
1 Boil potato for 30 to 45
minutes or until very soft.
Drain and allow potato to
cool. Transfer to an airtight
container and place in fridge
to chill overnight.
2 Preheat oven to 200°C.
Pour oil into roasting pan.
Lay potato halves on their
sides in roasting pan.
Using a potato masher,
push each potato half to
squash slightly. Season
and drizzle olive oil over
each potato.
3 Bake potatoes in oven for
40 minutes to 1 hour or until
golden brown and crunchy.
Season with salt to serve.
SAVO U RY
Different types of potato
may need different boiling
times and amount of oil.
“I read up about
different ways to
make potatoes
because I love them
so much, and I saw
a tip about boiling
first to make them
softer for baking.”

MY NASI GORENG
“Spicy fried rice: easy, healthy and loaded with vegetables.”
nom_nom
Prep 15 mins Cook 5 mins
Serves 2
1 tsp butter
6 green prawns, cut in half
2 bacon rashers, diced
2 tsp red curry paste
2 garlic cloves, minced
2 cm ginger piece, minced
2 spring onions,
finely sliced
2 cups mixed vegetables
2 cups cooked macro
basmati rice
1 tbs kecap manis
1 tsp sriracha hot sauce
2 eggs, fried
2 tbsp crispy fried onions
1 Heat wok over high heat.
Add butter and prawns.
Cook for 1 minute or until
prawns change colour.
Remove and set aside.
2 Reheat wok and add
bacon. Cook for 1 minute
or until crispy. Add curry
paste, garlic and ginger.
Cook, stirring, for 1 minute
or until aromatic.
3 Add vegetables, spring
onion, rice, kecap manis and
SAVO U RY
sriracha. Stir to combine.
4 Return prawns to wok and
stir to heat through. Serve
topped with egg and onion.
Adapt to suit your
tastes with your choice
of veg, meat or seafood.
“I love the macro
basmati rice...
it’s organic and
so fragrant. I
combined it with
my love of curry
paste for this dish.”
 SAVO U RY

MINI POTATO PIES

“Perfect way to turn leftovers into a tasty meal.”

loutou 1 Preheat oven to 200°C. 4 Bake pies in oven for

Prep 15 mins Cook 35 mins
Makes 12
2 sheets puff pastry, thawed
2 cups leftover bolognaise
(or any other leftovers,
chilli con carne also
works well)
1 cup mashed potato
½ cup Woolworths Grated
Tasty Cheese
Grease a 12-hole muffin tray.
2 Using a scone or cookie
cutter, cut 12 discs from puff
pastry. Push a pastry disc into
each hole of the muffin tray,
allowing to overhang on side.
3 Spoon bolognaise into
pastry shells. Add 1 tablespoon
of mashed potato to the
top of each pie. Use a fork
to create patterns in potato.
Sprinkle over grated cheese.
35 minutes or until pastry
is golden and crispy.
For best results,
use cooled ingredients.
“Leftover pies! Best way to
make two meals from one.
Great for lunch boxes too.
Wonderful idea. Thanks
for sharing!”
coffeeplease

CHICKEN & VEGGIE PIE
“Flaky pastry with chicken and veggies in a creamy sauce.”
mummyjosaf
Prep 30 mins Cook 40 mins
Serves 6
1 sheet shortcrust pastry
1 tbs oil
4 chicken thighs, diced
1 onion, diced
1 clove garlic, crushed
3 rashers bacon, diced
125g tin corn kernels, drained
1⁄ ₃ cup frozen peas
4 tbs plain flour
1⁄ ₃ cup water
½ cup chicken stock
½ cup milk
1 tbs wholegrain mustard
1⁄ ₃ cup grated cheese
1 sheet puff pastry
1 egg, lightly beaten
1 Preheat oven to 180°C.
Grease a 30cm-pie dish and
line with shortcrust pastry.
2 Heat oil in a saucepan
over medium. Add chicken.
Stir for 6-7 minutes until just
cooked. Remove chicken.
Set aside.
3 Reheat pan, add more oil if
required, and onion and
garlic. Cook for 1 minute or
until soft. Add bacon and
SAVO U RY
cook for 3-4 minutes. Return
chicken with corn and peas.
4 Meanwhile, combine water
and flour in a jug to form a
paste. Add to pan with stock,
milk and mustard. Bring to
simmer for 10-15 minutes or
until thick. Season. Remove
from heat. Stir in cheese.
5 Spoon chicken mixture into
shell. Place puff pastry over
top to enclose. Trim excess
pastry. Pierce small air holes
in pastry. Brush with egg.
Bake in oven for 30 minutes
or until pastry is puffed and
golden. Serve.

DRUNKEN CHICKEN
“Tender and flavoursome chicken.”
jbabe
Prep 15 mins Cook 7 hrs
Serves 5
½ cup soy sauce
3 tbs caster sugar,
to taste
400ml shaoxing
120ml rice wine vinegar
3 cups chicken stock
1 pinch black pepper
5 red long chilli
15 garlic cloves, peeled
1 large piece of ginger,
cut into large shards
10 large chicken thigh fillets
finely chopped green
shallots and cucumber
sticks, to garnish
cooked rice, to serve
1 In bowl of slow cooker,
combine soy sauce and
sugar, adjust according to
taste. Add shaoxing, vinegar,
stock and black pepper. Stir
to combine. Add chilli, garlic
and ginger. Stir to combine.
Add chicken and stir to coat
in sauce. Cover and cook on
low for 7 hours or until
chicken is tender.
2 Garnish chicken with
SAVO U RY
shallots, cucumber and
serve with rice.
“This dish was simple and
delicious! It worked exactly
as the recipe says and the
whole family loved it. I used
it to make a sandwich the next
day and it too was a winner.
We will do this one again.”
Timmy
 SW E E T

TRIFLE
“Simple and kid-friendly with no alcohol.”

sunny 1 Prepare jelly following of vanilla essence. Whip for

Prep 30 mins + 4 hrs
setting time
Serves 8
2 x 85g pkt jelly, raspberry
or strawberry
1kg sliced peaches in
natural juices, drained
1 x 375g Swiss roll,
cut into 2cm slices
1L double thick vanilla
custard, chilled
300ml thickened cream
vanilla essence
250g fresh berries
packet instructions and
set aside to cool.
2 Cover bottom of large
glass trifle bowl with
peaches. Pour cooled jelly
over fruit. Refrigerate for
4 hours or until set.
3 Arrange Swiss roll
decoratively over jelly to
cover sides of trifle bowl. Pour
custard over to cover.
4 In a separate bowl, add
thickened cream and a dash
2 minutes or until thick and
glossy. Spoon cream over
custard in trifle bowl and
smooth surface with back
of spoon. Chill until required.
Top with fresh berries or
glazed cherries to serve.
You can use apricot
halves instead of peaches,
if you prefer. To reduce
sweetness, add fresh berries
in step 2 instead of peaches
or apricot halves.

“My sister taught me this recipe and

I always make it at Christmas time.”

“I always get asked for a copy of this recipe.”
snowy
Prep 20 mins
Makes 27
2 pkts Arnott’s Lattice
Biscuits
600ml thickened cream
Vanilla Instant pudding
powder mix or another
flavour of your choice
1 Grease a 30cm X 19cm
baking dish. Layer the
base of dish with biscuits,
sugar-side facing down.
2 Pour cream into a large
SW E E T
LATTICE SLICE
bowl. With a spoon or whisk, “I actually got this
slowly beat in pudding recipe from my Mum
powder until thick. Working
many years ago and
quickly to avoid pudding
mix setting, pour mixture it has always been a
over biscuit layer in baking crowd-pleaser. When
dish. Add second layer of I make it to take to an
biscuits, repeating pattern
occasion, my family
direction of bottom layer,
with sugar side facing up, always hopes that
to enclose pudding mixture. there will be
3 Cover baking dish with leftovers... but
plastic wrap and chill in
there never is.”
refrigerator until set. Serve.
For smaller portion
sizes, break biscuits in
half before layering.

DOUGHNUT MUFFINS
“Quick, easy and so delicious.”
welshmike 1 Place flour, baking powder
and sugar in a large mixing
Prep 15 mins Cook 15 mins bowl and stir to combine.
Makes 12 2 In a separate small bowl,
whisk eggs, milk and butter
1½ cups plain flour together until well combined.
1 tbs baking powder Pour wet ingredient into dry
1 tsp caster sugar ingredients, stirring until
2 eggs mixture just comes together.
300ml milk Cover bowl with plastic
30g butter, melted + 30g wrap and set aside in a warm
extra, for decorating sport for 10 minutes to rise.
2½ tsp cinnamon 3 Meanwhile, preheat oven
6 tbs white sugar to 180°C. Grease a 12-hole
muffin tray.
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4 Divide batter among
muffin holes, leaving room
to rise. Bake in oven for
15 minutes or until puffed
and golden.
5 Meanwhile, combine sugar
and cinnamon in a large
bowl. Melt extra butter.
Dip muffins in butter and
then cinnamon sugar. Serve.
“Yes I have tried this recipe and
they taste lovely, a muffin that
tastes like a donut, beautiful.”
2foodies

CHOCOLATE MOUSSE
“Nice and smooth.”
lovetocook 1 Separate eggs, adding
4 egg yolks to one bowl
Prep 4 hours and 3 egg whites to a
Serves 6 separate bowl. Whisk yolks
to combine and beat whites
4 eggs until soft peaks form.
300ml thickened cream 2 Beat cream in a third
120g dark chocolate, bowl with until firm.
melted 3 Add cooled chocolate
berries and chocolate to egg yolk and stir to
shavings, to serve combine. Add half the
cream and gradually fold
through the chocolate until
creamy and glossy. Gently
fold in egg white, in batches,
until combined. Cover
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chocolate mousse with
plastic wrap and chill for
4 hours or until set.
4 Serve mousse with
strawberries, blueberries
and chocolate shavings.
“I realised more eggs
whites means longer
setting time and the
texture was wrong.
Too much cream affects
the chocolate flavour.
This recipe is just right.”
 SW E E T

BANANA BREAD
“Easy, delicious and a great way to use up those squishy bananas!”

busymumof2 1 Preheat the oven to 180°C. until just combined. Pour

Line a loaf tin (30cm x 15cm) mixture into loaf tin. Smooth
Prep 10 mins Cook 50 mins with baking paper. surface. Bake in oven for
Serves 10 2 Combine butter and 45-50 minutes or until a
banana in a bowl. Add egg skewer inserted into the
125g unsalted butter, and vanilla. Stir to combine. centre comes out clean.
melted 3 In a separate bowl, Sit in tin for 5 minutes before
2 bananas, softened, combine sugar and flour. turning out onto a wire rack
mashed Fold through wet ingredients to cool completely. Serve.
2 eggs
1 tsp vanilla
¾ cup sugar
2 cups wholemeal
self-raising flour

“I created this
recipe because my
miss 7 loves banana
bread but so many
recipes have lots
of sugar and use
multiple bowls and
coking utensils.
I wanted a version
that was a little
healthier and didn’t
leave me with a sink
full of dishes!”

COCONUT BALLS
“This recipe can be changed by adding one or two ingredients.”
spark1
Prep 40 mins
Makes 30
2 x 250g pkts plain biscuits
(arrowroot or marie)
4 tbs cocoa powder
3½ cups desiccated
coconut
2 x 395 tin condensed milk
1 Process biscuits in a food
processor until they
resemble fine breadcrumbs.
Transfer to a large bowl. Add
cocoa, 1½ cups coconut and
condensed milk. Stir until
well combined.
2 Add remaining coconut
to a large plate.
3 Roll tablespoons of
mixture in palms to make
balls. Roll each ball in
coconut to coat.
4 Place balls in an airtight
container and refrigerate for
2 hours or overnight to set.
Try these variations:
Marshmallow centres
Halve 280g marshmallows.
Step 3, roll mix around
marshmallow.
Flavour Add 2 tbs of
SW E E T
ice-cream topping.
Malteser Add 40g pkt
Maltesers to step 1 and
crush with biscuits. In step 3,
push a Malteser into centre
of ball and roll to enclose.
Baileys Add ½ cup of
Baileys.
“I love experimenting.
The base is the same
as any chocolate ball
recipe but there are
so many different
variations you can do.”

FRIANDS
“Super easy and delicious! Impress your guests with these.”
dolce14 1 Preheat oven to 190°C.
Grease a 12-hole mini muffin
Prep 10 mins Cook 25 mins tray or friand tray.
Makes 12 2 Sift icing sugar and flour
into a bowl. Add almond
1½ cups icing sugar meal and stir to combine.
½ cup plain flour 3 Whisk egg whites in a
1 cup almond meal separate bowl until stiff
½ cup white choc bits peaks form. Stir in melted
6 egg whites butter. Add flour mix, stirring
150g butter, melted continuously, until combined.
1 cup frozen raspberries Divide mixture among friand
icing sugar, to serve holes. Divide raspberries and
choc bits among centres.
4 Bake for 25 minutes
until golden. Sit in trays
for 5 minutes before turning
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out onto a wire rack to cool
completely. Sprinkle with
icing sugar to serve.
These can be made
gluten-free with gluten-free
flour and pure icing sugar.
Any berry will work. Works
best with frozen berries.
“From the moment I saw the
recipe, I knew that I had to
taste test the friands one day.
I’m relieved to let you all know
that the friands turned out
perfectly fluffy, soft and very
delicious! Phew!”
mickey

STICKY CINNAMON BUNS
“Super-decadent cinnamon buns.”
diem1891
Prep 1.5 hrs Cook 15 mins
Makes: 12 or 24
125g butter
240g milk
2 eggs
1 tsp salt
650g plain flour
100g caster sugar
20g dry yeast
250g brown sugar
2½ tbs cinnamon
150g icing sugar
2-4 tbs cream or milk
1 Melt 65g of butter with
milk in a saucepan over low
heat. Remove from heat.
Set aside.
2 Add eggs, salt, flour, sugar
and yeast to a bowl with cooled
butter. Stir to combine well.
3 Place dough on a floured
surface and knead until
smooth. Transfer to a
greased bowl, turning to
grease top. Cover and leave
to rise until double in size
(1-1.5 hrs).
4 Line 2 baking trays. Combine
sugar and cinnamon in a bowl.
Melt remaining butter in a
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saucepan over low heat. Set
aside. Turn dough out onto
floured surface and roll into
a rectangle (40cm x 25cm).
Brush over melted butter.
Sprinkle over sugar mix. Roll
dough tightly from one long
side to enclose filling. Cut into
12 or 24 pieces. Place buns on
trays. Set aside for 30 minutes.
5 Meanwhile, heat oven to
190°C. Bake buns for 15
minutes or until golden.
6 Combine icing sugar and
cream in a jug and whisk
until thick. Drizzle over buns.
Stand to set icing. Serve.
 SW E E T

MIXED BERRY MUFFINS

“Easy on the wallet, easy to make and versatile!”

JodiPhillips 1 Preheat oven to 180°C. Line or “My five-year-old’s

grease a 6-hole Texas muffin tray.
pre-school have strict
Prep 10 mins Cook 25 mins 2 Sift flour into a large bowl.
Makes 6 Add sugar, salt and baking
dietary requirements
powder and stir to combine. so I had to make his
2 cups self-raising flour Add remaining ingredients food from scratch.
¾ cup firmly packed and stir until well combined.
I tried many different
brown sugar Divide mixture evenly between
¼ tsp salt muffin holes. Bake in oven
recipes, modifying
½ tsp baking powder for 25 minutes or until golden them until I came
1½ cups Woolworths and a skewer inserted into up with this one.”
Frozen Mixed Berries the centre comes out clean.
1½ cups Low-fat Can use recipe to make
Vanilla Yoghurt 12 mini muffins. Swaps: try
1 egg, whisked stevia for sugar; cream or
½ cup vegetable oil buttermilk for yoghurt;
1 tsp Queen Vanilla Paste coconut oil for vegetable
oil; fruit can be your choice.

HONEY GINGER CAKE
“An old family recipe that we love.”
heidz86 1 Preheat oven to 160°C.
Line 20cm cake tin. Sift
Prep 15 mins Cook 30 mins flours and bicarbonate soda
Serves 10 together into a bowl. Add
sugar, ginger and nutmeg
1 cup plain flour and stir to combine.
½ cup self-raising flour 2 Melt butter, syrup and
½ tsp bicarbonate soda honey in a saucepan over
½ cup brown sugar low heat. Remove from
3 tsp ground ginger heat and add water. Pour
½ tsp ground nutmeg wet ingredients into dry
125g butter ingredients and stir to
¼ cup golden syrup combine.
¼ cup honey 3 Spoon cake batter into
½ cup water prepared tray. Bake in
icing sugar, oven for 30 minutes or until
to serve golden brown and a skewer
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inserted into the centre of
the cake comes out clean.
Transfer to a wire rack to
cool completely. Dust with
icing sugar to serve.
Thank you @heidz86 for
sharing – it looks and sounds
delightful. All the ingredients
in the pantry resulting with
a cake inclusive of wonderful
flavours. It reminds me of
a Dutch loaf I used to buy
so often, as my mum did.
queenmarypoppin

CARAMEL HEDGEHOG SLICE
“This recipe is always a crowd-pleaser.”
Hub1972 1 Line a 20cm x 30cm slice
tin with baking paper.
Prep 20 mins 2 Break biscuits up in a
Makes 24 bowl to form chunks. Add
coconut and stir to combine.
250g milk arrowroot Set aside.
biscuits 3 Combine condensed milk,
1 cup desiccated coconut butter and 225g of the white
395g condensed milk chocolate in a saucepan
100g butter over low heat, stirring until
250g white chocolate buds, butter melts.
melted 4 Pour caramel over biscuit
hundreds & thousands, mixture and stir until well
to decorate combined. Pour into
prepared tray. Drizzle over
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remaining white chocolate
in a zigzag pattern.
Decorate with sprinkles.
Cover and chill until set.
Cut into slices to serve.
“I developed this recipe
through trial and error.
It’s easy to freeze –
which is great if you
want something on
hand when an event
crops up unexpectedly.”

DOUBLE-CHOC CHIP COOKIES
“These cookies make a fortnightly appearance in our house.”
sandyl
Prep 5 mins Cook 20 mins
Makes 16
1 pk Essentials Chocolate
Cake Mix
2 eggs
¼ cup vegetable oil
½ pk Homebrand Dark
Chocolate Chips
1 Preheat oven to 180°C.
Line 2 baking trays with
baking paper.
2 Add ingredients to a large
bowl and stir with a wooden
spoon until well combined.
3 Roll 1 tablespoonful of
mixture into ball between
palms and place on
prepared tray. Repeat to
make 16 cookies.
4 Bake cookies in oven for
15 minutes for chewy or
20 minutes for crunchy.
Remove tray from oven and
set aside for 5 minutes to
cool. Transfer to a wire rack
to cool completely. Cooled
cookies can be stored in an
airtight container for 1 week.
You can change flavour
of cookies by using vanilla
SW E E T
or butter cake mix. Replace
the choc chips with nuts
or dried fruit.
“I saw variations of
this recipe online and
the ratios and exact
ingredients ranged
widely but I found
what works for us.
I make these cookies
with my son. He’s two
and loves rolling the
balls for the tray.”
 Happy cooking, bunchees!

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