onion | garlic | tomatoes | basil | pasta | parmesan cheese | chillies | olive oil | tomato paste | brown sugar | salt and pepper

shallots | mince | butter | salt | burger rolls | cheese | tomato | lettuce | beetroot | mayonnaise | tomato sauce | bacon | avocado
CHICKEN BURGER MARINADE - olive oil | lemon | shallots | Dijon mustard | salt | pepper

mince | oil | spice mix and sauce | taco shells | iceberg lettuce | tomato | red onion | grated cheddar cheese | avocado | coriander | lime | salt
Chicken Enchiladas - chicken breasts | chicken stock | onion | tin diced tomatoes | grated cheddar cheese | tortillas
TACO MIX 2.0 - 2 ground cumin | 2 dried oregano | 2 paprika | 2 sea salt | 1 onion powder | 1 chilli powder | 1/2 garlic powder | 1/4 chilli flake [teaspoons]
CHILLI CON CARNE MIX - 2 chilli powder | 1 ground cumin | 1 coriander/oregano | 1 cocoa powder | 1 salt | 1 paprika | 1 smoked paprika | 1/2 garlic powder | 1/2 onion powder | 1/2 black pepper | 1/4 chilli flake | 1/4 cayenne pepper | 1/4 ground cinnamon | beef stock [teaspoons]

plain flour | salt | baking powder | butter | milk | grated cheddar cheese | eggs | onion | parsley | bacon
OVEN 200° 20 mins

onion | garlic | tin chopped tomatoes | rosemary | stock | mince | tomato paste | plain flour | salt | olive oil | butter | milk | shredded mozzarella | parmesan cheese | lasagne sheets | carrot and nutmeg (optional)
OVEN 180° 30 mins

SPAGHETTI ALL'ASSASSINA

onion | 3 or 4 chillies | 4/5 Tbsp olive oil | garlic | spaghetti | 800g Passata | 350g water | basil | parmesan | salt | saucepan as wide as length of spaghetti
METHOD - Sauté onion, chillies, garlic, salt in saucepan | Add the spaghetti to the saucepan and move around, coating it with the oil | Cook for about 10 minutes, adding the water and Passata, little by little all the while, moving the spaghetti around | Add the chopped basil once all the Passata and water has been added | Cooking temperature should be high after coating the spaghetti with oil, then reduce to med-high after 1/3 of the Passata and water has been added, then finish high for the last 2 or 3 minutes causing the pasta and thick sauce to burn onto the bottom of the pan | At this point, the pasta will still be crisp, turn of the heat and let it rest for 3 or 5 minutes | The burnt base will loosed during resting. Scrape the burnt flavour off the base and gently mix these flavour pieces around the pasta | Serve with grated parmesan

HOLLY'S EASY OVEN BAKED SPAGHETTI

spaghetti | 4 Tbsp olive oil | 2 cloves garlic | 1 onion | 1 red capsicum | 800g Passata | basil | grated mozzarella and parmesan
METHOD - Oven 180ºC | spaghetti, oil, garlic, salt & pepper in a baking tray | gently toss ingredients with your hands to combine | add the onion, capsicum, passata and fresh basil | toss again with tongs to coat evenly | sprinkle with cheese to cover | bake uncovered for 30 minutes, or until the top has browned

mince | onion | garlic | mushrooms | carrots | peas | parsley | potatoes | butter | milk | tomato paste | stock | olive oil | plain flour | salt
OVEN 220° 25 mins

blade steak | mushrooms | onion | beef stock | olive oil | tomato paste | parsley | salt | flour | sour cream | rice

4/500g/person 3/400g/person | 2 carrots, onion, 2 celery stalks, garlic - minced | tomato paste | 1 cup red wine | 1L chicken stock | orange | lemon | rosemary + thyme/oregano | 3 bay leaves | 500g Brussels sprouts | shallots | carrots | garlic | Mashed potato 1/person butter + cream
METHOD - Season and brown lamb shanks | Caramelize carrots, onion, celery, garlic, salt, pepper 20 min | Add tomato paste 5 min, red wine 5 min, chicken stock, orange juice, lemon juice, rosemary, thyme/oregano, bay leaves, lamb shanks | Cover and place in oven, turning periodically | 1 hr to go, add carrots, Brussels sprouts, shallots, garlic cloves to a baking sheet. Drizzle with olive oil and season | Make mashed potato | Pour juices into a small jug, skim off the fat and thicken
OVEN 150° 2hrs, 110° 2hrs, 200° 1hr | Lamb Shanks 2+1 hrs | Lamb Shoulder 2+2+1 hrs | Vegetables 1hr

chicken breast | flour | egg | panko bread crumbs | parmesan | parsley | salt and pepper | lemon

2 slices white bread | 1kg packet lean minced beef | 2 onions | 2 garlic | 3-4 tsp medium curry powder | 1 tsp turmeric | 2 tsp mixed herbs | 3 cloves | 2 tsp salt | 6 bay leaves | 3 Tbsp sultanas | 2-3 Tbsp chutney | 375 ml milk | 3 eggs
SERVE WITH - Rice | Coconut | Chutney | Bananas
METHOD - Soak bread in milk | Fry onions, garlic and beef | Stir in curry powder, turmeric, mixed herbs, cloves, salt, 2 bay leaves, sultana, chutney | Drain and mash bread and reserve milk | Add bread into the meat | Ovenproof dish 5-6cm deep
TOPPING - beat milk and eggs with seasoning and some turmeric. Pour over the meat and top with remaining bay leaves
OVEN 180 for 35-40 mins until golden

eggplant (PAN FRY + GRILL) | vegetable oil | 1 Tbs miso paste | 2 tsp mirin | 1 tsp sugar | 1 tsp sake | sesame seeds
grilled salmon | rocket salad | grated cabbage with Kewpie roasted sesame dressing | chopped tomatoes with vinaigrette Serve with rice

12 Eggs | 6 Shallots | Light Soy Sauce |200g Shitake Mushrooms | 2 Tomatoes | 2 Bok Choi | 100g Bean Sprouts | Kecap Manis | Oyster Sauce

1 potato/person | 1/2 shallot | 1 tsp salt (+ pepper to taste) | 1 Tbsp matzo meal | 1/2 egg | Vegetable oil | Sour cream
METHOD Grate potatoes, squeeze liquid out in cheesecloth. Drain, leaving potato starch in bowl. Add potatoes, shallots, salt, pepper, matzo meal and egg. Fry 4 to 5 minutes on each side, until golden brown. Drain on paper towels and serve with sour cream

ricotta | lemon zest | chopped garlic | chilli flakes | oregano | olive oil | salt | pepper |
OVEN 200° 20-30 min

2 eggplants | 2 knobs butter | I onion | 2 cans white beans | lemon | parsley or chives
METHOD Oven to highest setting | Cut eggplant in half, place cut side down on oven proof tray | Bake for 30 - 40 mins or until eggplant is very soft | Cook onion in butter until soft and golden | Add beans and the liquid to the onions | Simmer for about 10 mins | Scrape the flesh from the cooked eggplant and add to the soup | Simmer for a minute or so then puree, if you like | Taste and season with salt, pepper and lemon juice | Garnish with chopped parsley or chives.

220g dark chocolate, finely chopped | 180g unsalted butter, cubed | 4 eggs | 4 egg yolks | ½ cup (100g) caster sugar | ½ teaspoon of salt | 5 Tbs (50g) plain flour | Dutch processed cocoa powder, for coating and finishing | cream or ice-cream
METHOD - Oven 230°C | Lightly butter ramekins + dust with cocoa powder | Double-boiler, melt chocolate and butter | Whisk eggs, yolks, sugar, and salt, until pale, thick, almost double in volume, about 5 mins | At low speed, slowly stream in melted chocolate mixture | Sift over the flour and fold it in with a large rubber spatula | Pour into ramekins 2/3 full | Bake, until domed and just firm to the touch, about 8 to 12 mins | Let stand for less than a min | Carefully turn the fondants out and onto a plate, for serving | Dust with cocoa powder, serve hot, with cream.

250g Philadelphia Cream Cheese | 250g cream | 100g sugar | 2 eggs | 15g flour | 1/2 tsp vanilla extract
METHOD blend and rest | baking paper | 230c 22 min | top is just shy of turning black

375g mascarpone | 250g cream | 50g caster sugar | 400g packet savoiardi (sponge finger biscuits) | 600ml black coffee | cocoa powder| Zabaglione 3 egg yolks | 45ml marsala | 25g caster sugar

cream (35% milk fat) | vanilla bean | sugar | egg yolks | orange | caster sugar (100ml cream + 1 egg / person)

5-6 scoops vanilla ice-cream | milk | use mostly ice-cream, and just enough milk to mix (try 4:1) | 2 heaped Tbs chocolate powder | chocolate syrup
Cappuccine Decadent Chocolate Frappe powder
Cottee's Chocolate Flavoured Syrup or Thick 'n' Rich Chocolate Flavoured Topping

250g brown sugar | butter | sultanas | stoned and halved raisins | currants | breadcrumbs
100gr shredded and blanched almonds | 125gr shredded peel | 125gr flour | 4 eggs | Grated rind of one lemon | 1/4 tsp nutmeg | 1/2 tsp salt | 2 tsp baking powder | 1/2 cup milk | 1/4 cup brandy
I always add some chopped prunes and red cherries as well.

METHOD - Cream butter and sugar together.
- Sift flour, salt, baking powder and nutmeg into a large mixing bowl.
- Add breadcrumbs and creamed butter.
- Add cleaned and prepared fruits.
- Beat eggs and stir into mixture, together with milk and brandy.
- Pour into two well-greased pudding basins.
- Cover lightly and steam for 5-6 hours.
- If you make this mixture into one large pudding, you need to steam it a bit longer, say 8 hrs.
- Keep in fridge until ready to use, then steam it for 30 minutes to get it good and hot before setting it alight with brandy.

Slow cooked 160°c for 90 mins
Regular 200°c for 60 mins

punch tiny hole, bring to the boil, then 5 mins simmer

lay bacon slices on a baking tray covered with baking paper bake at 180°C for 15 - 20 mins more or less time until soft or crisped up to your liking drain on paper towels simple, consistent and less mess than frying.

1 chilli oil | 1 tamari | 1 rice wine vinegar | 1 mirin | few drops sesame oil | spring onion | ginger

3 oil | 3 rice wine vinegar | 2 tamari | 1 sugar | chilli

Vegetable oil 4 | Vinegar 4 | Water 2 | Vegetal <1, or Vegetable oil 200ml | Vinegar 200ml | Water 100ml | Vegetal 40g

2 olive oil | 1 vinegar | 1/4 Dijon | 1/8 sugar | 1 unit in volume, minced shallots | pinch salt | maybe basil

3 olive oil | 2 red wine vinegar | 1 Dijon mustard | 1 water
adjust with + salt + pepper + shallots + garlic + herbs + basil

1 egg yolk | 2 tsp lemon juice | 2 tsp red wine vinegar | 2 tsp Dijon mustard | 125-200ml olive oil | 1/2 tsp salt | pepper

Mix all ingredients in a jar with an immersion blender.

Mayo is an emulsion (a mixture that does not separate) that becomes thicker/creamier the more fat there is suspended in the liquid. That's why mayo is thicker and creamier than vinaigrette - the ratio of oil to water is higher in mayo. The eggs or mustard don't make the mixture creamier. They just help the oil suspend in the liquid and remain there. A single yolk can absorb up to 500ml of oil, so experiment on how eggy or oily you want your mayo to be.