Lotus Fudge Pie

Ingredients

Crust
1 cup flour
80g marge
1 tbsp sugar
2 tbsps water

100 mls oil
2 eggs
1 cup sugar
1 tsp vanilla essence
1 cup (260g) lotus spread
1/4 cup sr flour
1/2 tsp cinnamon

1-2 tbsps lotus spread

Method

Mix the flour, marge and sugar to make crumbs, then add the water. Bake at 180 for 15 mins.

Mix the oil, eggs, sugar and vanilla essence. Stir in the lotus spread, flour and cinnamon. Bake at 180 for 30-40 mins.

Melt 1-2 tbsps lotus spread and drizzle over the baked pie, then leave to set.

Halva Brownies

Ingredients
1 cup oil
3 tbsps water
1 3/4 cups sugar
3 eggs
1 1/2 cup flour
3/4 cup cocoa
150g raw techina
75g sugar
100g halva

Method

Mix the oil, water and sugar. Beat in the eggs, then the flour and cocoa. In a separate bowl, mix the techina with the 75g sugar.
Spread 1/2 the brownie mix into a lined baking pan. Spoon over the techina, then the rest of the batter, and swirl the techina through it with a knife. Crumble the halva over the top.
Bake at 180 for about 40 mins.

Variation: Lotus Spread Brownies
Instead of the techina and halva, melt 200-250g Lotus Spread. Pour it over the brownie batter in the pan, and swirl through.

Chocolate Magic Custard Cake

*Dust with icing sugar!!

Ingredients

4 eggs, separated
1 1/2 cups sugar
115mls oil
1/2 tsp vanilla essence
3/4 cup plain flour
1/2 cup cocoa
2 1/2 cups milk

Method

Whisk the egg yolks and sugar, then add the oil and vanilla. Mix in the flour and cocoa, then gradually beat in the milk.
Whip the egg whites until stiff, then fold into the mixture. Pour into a large lined tin and bake at 160 for 50-60 mins. Refrigerate and serve cold, dusted with icing sugar.

Honey Cake

Ingerdients

3 eggs
1 1/4 cups (425g) honey
1 cup brown sugar
1 cup oil
1/2 cup sweet red wine
2 tsps coffee dissolved in 1/2 cup + 2 tbsps (150 mls) boiling water
3 1/2 cups (450g) sr flour
2 tsps cinnamon
1 tsp ginger
1/2 tsp cardamom

Method

Whisk the eggs with the honey and sugar, then stir in the oil, coffee and wine. Mix this into the flour and spices. Pour into two medium tins (or cupcake cases), and bake at 170 for 45 mins.

Nutella Brownies

Ingredients

2 eggs
75 sr flour
315g Nutella


Method

Mix the ingredients together, spoon into 12 cupcake cases, and bake at 180 for 18-20 mins.

Lotus Cream Pie

Ingredients

Crust
1 cup flour
80g marge
1 tbsp sugar
2 tbsps water

145g lotus spread
300mls whipping cream
6-8 lotus buscuits, crumbled

Method

Mix the flour, marge and sugar to make crumbs, then add the water. Press into a pie dish and bake at 180 for 20 mins.

Whip 250mls of the cream. Melt the lotus spread and fold in the cream. Pour into the crust. Whip the rest of the cream, and spread over the top, then sprinkle over the lotus biscuit crumbs. Freeze until set.

Mango-Coconut Crumble Pie

Ingredients

1 3/4 cups flour
100g dessicated coconut
135g marge
3 tbsps sugar
2 tbsps water
5 large mangoes

Method

Mix the flour, coconut, marge and sugar to make crumbs, and set aside 1/3. Add the water to the rest of it, then press the mixture into a pie dish. Bake at 180 for 20 mins.
Peel and dice the mango, and mix with some more coconut if you like. Spoon the mango over the base, sprinkle over the crumble, and bake for 15 mins until golden brown.

Nutella Pie

Ingredients

Base
150g marge
2 cups flour
1/3 cup sugar
2 tbsps water

3 tbsps cornflour
1 1/2 cups milk
1 1/2 cups cream
315g Nutella

Method

Mix together the flour, marge and sugar to form crumbs. Sprinkle 1/3 of this onto a baking tray. Add the water to the rest, and press the dough into a round pie tin. Bake the base and the crumble on the tray at 180 for 20 mins, then leave to cool.

Whisk the cornflour into 1/4 cup of the milk, and set aside. Add the rest of the ingredients to a pan. Whisk over medium heat until the Nutella melts, then whisk in the cornflour mixture. Bring to the boil, stirring constantly, then cook for 2 mins or until thickened. Pour into the cooled crust and refrigerate until set.

Aubergine and Mushroom Bake

Ingredients

1 large aubergine
1 large onion
1 tsp oregano
1/2 tsp salt
3 garlic cloves, crushed
500g mushrooms, sliced
1/2 tsp black pepper
400g canned chopped tomatoes
Breadcrumbs

Method

Saute the mushrooms, onion, garlic, salt and oregano, cover and cook for about 7 minutes, then cook uncovered for 2 mins or until the liquid evaporates.
Meanwhile slice the aubergine, place on a baking tray with cooking spray, and grill on both sides for about 3 mins each,
Spoon half of the mushrooms into a large dish, arrange half of the aubergine slices on top, sprinkle over some black pepper, then top with half of the tomato sauce. Repeat another layer. Bake covered for about 1 hour, then sprinkle with breadcrumbs and grill until golden.

Serves 8

Healthy Oatmeal Peanut Butter Bars

Ingredients

1/2 cup brown sugar
250g peanut butter
2 tsps vanilla essence
1 cup flour
1 cup oats
1 tsp baking powder
1/2 cup water
1/2 cup chocolate chips
1/2 cup dried cranberries

Method

Whisk the sugar and peanut butter until smooth. Mix in the vanilla essence, then add the flour, oats and baking powder. Gradually mix in the water to make a dough, then fold in the chocolate chips and cranberries.
Press into a lined baking pan, and bake at 180 for 17-20 mins.
Cut into bars, and store in the fridge.