Whole Cauliflower with Parmesan

1 large whole cauliflower
4 cloves garlic, minced
4 tablespoons melted butter
1 tablespoon finely chopped sage
1 lemon, juiced and zested
1½ teaspoons salt
½ teaspoon pepper
¾ cup powdered Parmesan cheese
2 tablespoons finely chopped fresh parsley


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Cabbage with Ham

2 cups small-diced ham
1 medium onion, small diced
4 cloves garlic, minced
1 tablespoon lemon juice
½ teaspoon pepper
1 head cabbage
3 tablespoons softened butter
¼ teaspoon salt

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Honey Mustard Potatoes

2 pounds small yellow potatoes
3 tablespoons whole-grain mustard
3 tablespoons honey
2 tablespoons butter, melted
5 cloves of garlic, peeled and smashed
4 sprigs fresh thyme
Salt and pepper to taste

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Chocolate magic cake

4 eggs, separated
2 teaspoons vanilla extract
3/4 cup caster sugar
125g butter, melted, cooled
3/4 cup plain flour
1/4 cup Dutch-processed cocoa powder
3/4 cup milk
Pinch of cream of tartar
1 cup thickened cream, whipped, to serve


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Wild Rice and Vegetable Casserole

 4 Tbsp butter
1 onion
2 cloves garlic
2 carrots
2 stalks celery
8 oz. button mushrooms
1/2 tsp salt
Freshly cracked pepper
1/4 tsp dried thyme
1/4 tsp dried sage
4 Tbsp flour
1 cup vegetable broth
1 cup whole milk
salt, to taste
4 cups cooked wild rice blend
3 oz. fried onions

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Vegetable Pot Pie Skillet with Cheddar Biscuit Topping

FILLING

3 Tbsp butter
1 onion
3 Tbsp all-purpose flour
1 cup whole milk
½ tsp salt
¼ tsp dried thyme
¼ tsp dried sage
Freshly cracked pepper
1 cup vegetable broth
1 lb. frozen mixed vegetables

CHEDDAR BISCUIT TOPPING

2 cups all-purpose flour
3 tsp baking powder
6 Tbsp cold butter
½ tsp salt
1 cup shredded cheddar
2 Tbsp chopped chives (optional)
1 cup milk


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Chicken Mac and Cheese

 300g dried rigatoni pasta
400g broccoli, cut into small florets
2 teaspoons olive oil
1 small brown onion, finely chopped
1 garlic clove, crushed
2 teaspoons wholegrain mustard
4 cooked chicken thighs, cut into 2cm pieces
3/4 cup frozen peas
1 cup grated pizza cheese

Bechamel sauce

50g butter
1/4 cup plain flour
2 1/2 cups milk

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Butterscotch banana puddings

100g butter, softened
1/2 cup firmly packed brown sugar
2 eggs
1 1/4 cups self-raising flour
1 teaspoon ground cinnamon
3/4 cup mashed banana (see tip)
2/3 cup plain Farmers Union Greek Style Yogurt

Butterscotch sauce

1/3 cup firmly packed brown sugar
1/2 cup thickened cream
25g butter, chopped



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Banana Split Lasagna

2 cups graham cracker crumbs
1/2 cup butter, melted
8 ounces cream cheese, at room temperature
1/2 teaspoon vanilla
1/4 cup granulated sugar
2 Tablespoons + 3 1/2 cups cold milk, divided
16 ounces Cool Whip topping, divided
1 (23-ounce) container of frozen sliced strawberries, thawed and drained well
1 (20-ounce) can crushed pineapple, drained well
2 (3.4 ounce) boxes of banana cream pudding instant pudding
Chocolate syrup
Maraschino cherries (optional, but encouraged!)
Nuts (optional)



Grease a 9×13-inch baking dish; set aside.
In a medium bowl, combine the graham cracker crumbs and melted butter. Stir the mixture until it’s evenly moist. Then, dump the crumbs into your baking dish and press them into an even layer. Then, place the baking dish into your refrigerator until you’ve prepared your next layer.
In another medium bowl, combine the cream cheese, sugar, 2 T of milk, and vanilla with a hand mixer on a medium speed. Mix together until fluffy and light. Then, using a rubber spatula, completely mix in 8 ounces of the Cool Whip. Once the mixture is completely combined, remove your baking dish from your refrigerator and evenly spread the cream cheese mixture on top of the graham cracker crust.
Pour your drained strawberries and pineapple on top of the cream cheese mixture and spread it evenly. It doesn’t matter which fruit you put in first.
Mix the two boxes of banana cream instant pudding with 3 1/2 cups of cold milk. Whisk for a few minutes until the pudding starts to thicken. Then, use a rubber spatula to spread the pudding over the fruit layer. Let the dessert sit for about 5 minutes so that the pudding can firm up a bit more.
Spread the remaining 8 ounces of Cool Whip over the top of the dessert as evenly as possible. Drizzle (or pour, your choice) the chocolate syrup on top of the Cool Whip layer. Allow the dessert to chill in the refrigerator for at least 4 hours before serving or overnight.









Notes
You may end up having more of the cream cheese mixture than you need, depending on the exact size of your dish. If you do have extra, it makes for a delicious fruit dip.
I didn’t try it, but if you’d like to add more chocolate into your lasagna, consider mixing in a bit of cocoa powder in with the graham cracker crust or sprinkling the dessert with mini chocolate chips.
To make sure the pineapple and strawberries are drained well, try running water over them while they’re in a colander or strainer. It’s an easy way of removing the juices they’re packaged in.

Yellow Jasmine Rice

Ingredients

2 cups uncooked jasmine rice
3 cups chicken broth
1 tsp turmeric
½ Tbsp minced garlic
¼ tsp ground cumin
⅛ tsp cinnamon
1 whole bay leaf
2 Tbsp butter

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Roast Lamb With Scalloped Potato And Onion

Ingredients

1 leg of lamb (about 2kg)

2 large garlic cloves, cut into slivers

1 lemon, sliced

4 large potatoes, peeled, thinly sliced

3 sweet potatoes, peeled, sliced

2 large onions, thinly sliced

8 sprigs thyme, leaves picked

500ml chicken stock

40g macro organic salted butter, diced

steamed green beans, to serve

gravy, to serve (optional)

 

 

Preheat oven to 200°c. Using a small, sharp knife, make incisions in the lamb and push a sliver of garlic into each. Rub with a little oil and season. Top with lemon slices.

Layer potato, sweet potato and onion in a large roasting pan, seasoning each layer with thyme leaves, salt and pepper, and finishing with potato. Pour over stock and press down lightly. Dot with butter. Place on a low shelf in oven.

Place lamb directly on oven rack above the roasting pan. Roast for 1½ hours or until vegetables are tender and golden.

Remove lamb from the oven, then transfer to a plate and cover loosely with foil. Set aside for 15 minutes to rest.

Slice the lamb and serve with the roasted vegetables, steamed green beans and gravy, if using.

 

tips:Cooking the lamb on the oven rack allows the heat to circulate more evenly and the juices to drip onto the vegies cooking below.

 

 

Chocolate Dump-It Cake

2cups sugar
4ounces unsweetened chocolate
1stick unsalted butter, plus more for greasing the pan
2cups all-purpose flour, plus more for dusting the pan
2teaspoons baking soda
1teaspoon baking powder
1teaspoon salt
1cup milk
1teaspoon cider vinegar
2eggs
1teaspoon vanilla
1 ½cups Nestle's semisweet-chocolate chips
1 ½cups sour cream, at room temperature



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