NAME: ENERGY SLICE
SERVES: 20 bars
TIME: 40 minutes
INGREDIENTS:
125g unsalted butter
60g honey
1 egg, beat
1 cup lupin flour
0.5 cup oat bran
0.5 cup instant oats
0.75 cup shredded coconut
1 cup sultanas
1 cup apple, grated
2 tsp cinnamon
INSTRUCTIONS:
1. Preheat oven to 180°C (conventional heat).
2. Melt butter & honey together over low heat & cool.
3. Add beaten egg.
4. In large mixing bowl, stir together flour, bran, cinnamon, oats, coconut , sultanas & apple.
5. Add liquid mix & stir to combine.
6. Line a 20 cm square (or 28 x 18cm) tray with baking paper.
7. Spoon mixture in & press into corners.
8. Bake until golden brown on top (approx 30 minutes).
9. Cut into slices in tray while hot.
10. When cool, store in an airtight container.
COMMENTS: Use Granny Smith or Pink Lady apples. Irwin Valley Lupin flour is a gluten free, low GI, high protein flour. For a tangy change, ice with lemon icing when cool, and sprinkle with grated lemon rind.

NAME: PEANUT MUESLI BARS
SERVES: 14 bars
TIME: 10 minutes & 2-6 hours
INGREDIENTS:
0.5 cup peanut butter
0.25 cup brown sugar firmly pack
60g butter
65mL water
2 cup muesli
INSTRUCTIONS:
1. You will need a food dryer to make these bars.
2. Line the base and two long opposite sides of an 11 x 21cm loaf pan with foil, allowing it to overhang.
3. Combine the peanut butter, sugar and butter in a medium saucepan and stir over low heat until butter melts and mixture combines. Remove from heat. Stir in water.
4. Place muesli in a large glass bowl. Stir in peanut butter mixture until combined. Press mixture over base of prepared pan. Place in the fridge for 4 hours or until partially set.
5. Remove muesli from pan using the foil. Use a sharp knife to cut loaf into 7 equal slices. Cut each slice in half. Shape into bars.
6. Arrange muesli bars on two lightly greased drying racks, allowing room for even drying. Dry on setting 2 for 6 hours for a chewy bar and longer for a firmer bar. Store in an airtight container.
COMMENTS:
This recipe comes from www.sunbeam.com.au.


NAME: THAI CHICKEN CURRY PASTRIES
SERVES: 6 pastries
TIME: 35 Minutes
INGREDIENTS:
2 cloves garlic, finely slice
0.5 cup onions, finely slice
60mL oyster sauce
500g mince chicken
2 tsp curry powder
18 filo pastry sheets
pinch ground black pepper
20mL oil
3 tbsp white sugar
1 tbsp butter, melt
1 cup potatoes, cube & cook
INSTRUCTIONS:
1. Heat oil in wok or frying pan, add in onion & garlic, cooking over low medium heat until golden.
2. Raise heat to medium high & add in chicken, stir frying until it changes color.
3. Add oyster sauce & pepper, stir & cover, reducing to low heat for 5 minutes.
4. Stir in potatoes, & curry powder, sugar, cover & cook 5 more minutes.
5. Remove from heat & allow this to cool.
6. Lay out filo dough strips, lightly coat with melted butter, three strips thick, & place filling in the middle.
7. Fold into triangle or square shape, or whatever shape you like.
8. Bake in oven at 375 for 10 minutes on baking sheet, or until lightly browned.
COMMENTS:
Recipe found at www.grouprecipes.com

NAME: THAI FRESH SPRING ROLLS
SERVES: 8 Rolls
TIME: 30 minutes
INGREDIENTS:
8 rice paper wrappers
50g dried bean vermicelli
16 cooked medium prawns, peel
500mL hot water
16 sweet basil leaves
1 tbsp lime, rind only grate
60g coriander leaves
1 carrot, julienne
10mL chilli sauce
Dipping Sauce:
85mL cold water
40mL fish sauce
20mL white vinegar
1 tsp sugar
1 red chilli, finely chop
1 tbsp coriander leaves, chop
INSTRUCTIONS:
1. In the hot water, soak the bean vermicelli for 10 minutes and then
drain. To soften rice paper wrapper, dip into lukewarm water, then place
on a work surface. Place 2 prawns in the center of the wrapper and top
with 2 basil leaves. Add 1 tablespoon of coriander, a few strips of
carrot, a little lime rind and a small amount of rice noodles. Top with a
little chilli sauce.
2. Press the filling down to flatten it a little; bring in two sides and
roll up the parcel. Lay seam-side down on a serving plate and sprinkle
with a little water; cover with plastic wrap. Repeat with remaining
ingredients.
3. To make Dipping Sauce, put the cold water in a small bowl. Add the
sugar and stir until it dissolves. Continue stiring and add the fish
sauce, vinegar, chilli and coriander leaves and stems. Serve the spring
rolls with Dipping Sauce.
COMMENTS:
Recipe via www.yummytaste.com. Sprinkle rice paper with cold water while rolling up and if leaving for any length of time before serving, to prevent them getting brittle.

NAME: ENGLISH PORK PIES
SERVES: 10 pies
TIME: 2-3 hours
INGREDIENTS:
Pastry:
230mL water
1 tsp salt
140g lard
450g plain flour
Filling:
1 pinch mixed herbs
salt and pepper, to taste
680g minced pork
1 medium onion, finely chop
Jelly:
2 chicken stock cubes
2 tsp gelatine
400mL water
INSTRUCTIONS:
1. To make the pastry: melt lard in water, and bring to the boil.
2. Sift flour and salt. Pour water/lard mixture into flour, combine, then knead well until smooth.
3. Divide into 10 balls, leaving enough dough to make 10 lids. Cover with a cloth to keep moist.
4. Form pie cases by flattening balls of pastry to about 8 cm round, then spread over the bottom of an upturned jar or glass about 6 cm round, using flour to prevent sticking.
5. Place in refrigerator for about 1 hour to harden.
6. Roll out remaining pastry and cut lids to fit (cut 2 holes in lids to allow jelly to be poured in later).
7. To make the filling: Mix pork mince, salt and herbs, spoon into cooled cases and place lids on top using beaten egg to seal.
8. Place on foil on oven tray and bake for 10 minutes at 210 C. then reduce to 180 C. for 30 minutes or until golden brown.
9. To make the jelly: Dissolve gelatine and chicken stock in the water, or boil 3 pigs trotters in water. Pour into pies when they are cool.
10. Place pies in refrigerator to cool, and serve cold with HP sauce, pickles or chutney.
COMMENTS:
These are delicious English style pork pies by Pig on a Spit at www.pigonaspit.com. The jelly can be mad by using 3 pig trotters. Lard can be collected from pan drippings or purchased from the butcher.

NAME: SLOW COOKED SAVOURY STEAK
SERVES: 4
TIME: 5 Mins and 9 Hours
INSTRUCTIONS:
1. Coat slow cooker (crock pot) with vegetable oil.
2. Put steak in cooker and layer the sliced onion over the steak, sprinkle with pepper. 3. Combine the mushroom soup and salsa and spoon over steak and onions.
4. Add the sliced capsicum and celery and cook on low for 8-9 hours.
COMMENTS:
Thanks very much to Ian Woodburn for this delicious flavoursome recipe.