Mini chocolate mousses

Makes 8

150g dark chocolate, chopped
3/4 cup thickened cream
2 eggs, separated
2 tbsp caster sugar
coloured cachous, to serve

1. Place chocolate in a heatproof microwave safe bowl. Microwave uncovered on medium for 1-2 mins, stirring every 30 seconds with a metal spoon untiled melted and smooth. Set aside for 5 mins.

2. Using an electric mixer, beat cream in a small bowl until soft peaks form. Wash and dry beaters before beating egg whites in a separate small bowl until soft peaks form. Sprinkle sugar over egg whites. Beat 1-2 mins or until mixture is thick and glossy and sugar has dissolved.

3. Add egg yolks to chocolate. Using a metal spoon, stir to combine (keep mixing!). Stir 1/3 of egg white mixture into chocolate until well combined. Fold in remaining egg white mix and add in cream.

4. Spoon mixture in a snap lock bag. Snip a 1cm triangle in the bag and pipe into shot glasses. Refrigerate until read.

Sparking fruit cocktail

Makes 8

8 sugar cubes
16 frozen raspberries
24 thin orange rind strips
2 x 750ml bottles of champagne, chilled

Please 1 sugar cube, 2 raspberries and 3 orange strips in each of the 8 glasses. Top with sparkling wine and serve.

Gluten free chocolate fudge brownies

• 1/2 cup rice flour
• 1/2 cup plain gluten-free flour (we used Orgran brand)
• 1/4 teaspoon baking powder
• 1/3 cup cocoa powder
• 1 1/4 cups caster sugar
• 2 eggs, lightly beaten
• 150g butter, melted

Method

1. Preheat oven to 180°C. Grease a 4cm-deep, 20cm x 30cm (base) slab pan. Line with baking paper, allowing a 2cm overhang at both long ends.
   
   
2. Sift flours, baking powder and cocoa into a large bowl. Add sugar. Stir to combine. Make a well in the centre. Add eggs and melted butter to flour mixture. Using a metal spoon, mix until just smooth.
   
   
3. Spread mixture into prepared pan. Bake for 20 to 25 minutes or until a skewer inserted in the centre comes out with crumbs clinging.
   
   
4. Remove from oven. Allow to cool in pan. Lift from pan. Cut into squares.
   
   Brownies can be made up to 3 days ahead. Store in an airtight container in a cool, dry place.

Gluten free scones with jam and cream

Makes 16

16

Melted margarine, to grease
450g (3 cups) Basco gluten-free multipurpose baking mix
1 tbs caster sugar
2 tsp gluten-free baking powder
310ml (1 1/4 cups) soy milk
2 tbs margarine, extra, melted
Potato flour, to dust
Milk, extra, to brush
Strawberry jam, to serve
Double cream, to serve

1. Preheat oven to 180°C. Brush a square 23cm (base measurement) cake pan with melted margarine to lightly grease. Combine baking mix, sugar and baking powder in a large bowl and make a well in the centre. Combine the milk and extra margarine in a bowl. Pour milk mixture into the well in sugar mixture. Use a round-bladed knife in a cutting motion to mix until evenly incorporated and mixture begins to hold together.
   
   
2. Lightly dust a clean work surface with potato flour. Turn the dough onto the floured surface. Use your hands to gently press the dough out into a 3cm-thick disc. Use a 5cm-diameter round pastry cutter to cut out 16 scones. Place the scones, side by side, in the prepared pan. Lightly brush with extra soy milk.
   
   
3. Bake in oven for 20 minutes or until scones are light golden and sound hollow when tapped on the top. Remove from oven and wrap in a clean tea towel to keep warm. Serve with jam and cream.

Chocolate souffles

Serves 6

10g butter, melted, to grease
1/3 cup caster sugar
30g butter
1 tbsp plain flour
1/4 cup milk
6 eggs, at room temperature, separated
150g dark chocolate, melted
double cream, to serve

1. Place oven shelf in the lower part of the oven. Place a large baking tray on shelf. Preheat oven to 180 fan forced. Using an upward motion brush the six ramekins with melted butter. Sprinkle with 2 tbsp sugar to coat. Shake out excess.

2. Melt butter in small saucepan until foaming. Add flour, cook, stirring with a wooden spoon for 1-2 mins until mixture bubbles. Remove from heat and gradually stir in milk.

3. Return to heat. Cook, stirring for 2-3 mins until mixture boils and thickens. Transfer to a large bowl. Stir in remaining sugar, 2 egg yolks and chocolate. Set aside for 5 mins.

4. Using an electric mixer, beat 6 eggwhites until soft peaks form. Using a metal spoon, stir 1/4 of the egg white into the chocolate mixture. Fold in remaining eggwhite.

5. Spoon mixture into prepared ramekins, leaving 1cm below rim. Gently tap base of each ramekan on work surface to remove air pockets. Smooth tops. Place ramekins on hot baking tay. Bake 18-20 mins or until puffed. Serve with double cream.

Ham, tomato and ricotta calzones

Serves 4

100g shaved light ham, chopped
1/2 cup semi dried tomatoes, chopped
400g low fat ricotta cheese
1/4 cup torn fresh basil leaves
1/4 cup grated low fat mozzarella
4 sheets ready rolled reduced fat shortcrust pastry, partially thawed
1/3 cup fresh white breadcrumbs
1 egg, lightly beaten
salad leaves to serve

1. Preheat oven to 180 fan forced. Line 2 baking trays with baking paper. Combine ham, tomatoes, ricotta, basil, cheese, salt and pepper in a bowl.

2. Using a 20cm round cake pan as a guide, cut a circle from each pastry sheet. Sprinkle 1 tablespoon or breadcrumbs over 1 pastry circle, leaving a 1 cm border. Brush border with eggs. Fold pastry over to form a semi circle. Press edges together to enclose filling. Repeat with remaining mix and pastry.

3. Place calzones on prepared trays, brush with egg. Cook 20 mins or until golden.

Creamy pesto gnocchi

Serves 4

500g fresh potato gnocchi
1 cup light thickened cream
1/4 cup sundried tomato pesto
150g chargrilled capsicum, finely chopped
150g baby spinach
1/2 cup grated parmesan

1. Cook gnocchi in a large saucepan of boiling, salted water, following packet directions. Drain. Preheat grill on medium-high.

2. Meanwhile, heat a frying pan over medium heat. Add cream and pesto. Simmer, stirring occasionally for 3-4 mins until slightly thickened. Add capsicum and spinach. Cook for 1 minute or until spinach has just wilted.

3. Add gnocchi to cream mixture. Transfer to a greased 6cm deep baking fish. Top with cheese. Cook under grilled for 5 mins or until cheese is melted and golden.

Spinach, lamb and cheese pie

Serves 6

2 teaspoons olive oil
400g lamb mince
2 garlic cloves
300g baby spinach
1 cup reduced fat ricotta
4 eggwhites, lightly beaten
2 tablespoons finely chopped fresh dill
100g reduced fat fetta, crumbled
1/4 cup finely grated parmesan cheese
3 sheets filo pastry
olive oil cooking spray
salad leaves to serve

1. Grease a 6cm deep 22cm springform pan. Line base and side with baking paper. Preheat oven to 180 fan forced.

2. Heat oil in a saucepan over medium heat. Add lamb and garlic. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until brown. Add spinach. Cook for 2 minutes or until wilted. Transfer mixture to a colander. Stand for 10 minutes to cool. Lightly press with paper towel to remove excess moisture. Place mixture in a large bowl.

3. Add ricotta, eggwhites, dill, fetta and parmesan. Season with pepper. Stir to combine. Roll up filo sheets. Thinly slice into ribbons. Spoon lamb mixture into prepared pan and top with filo.

4. Spray filo with oil. Place pan on a baking tray. Bake 50-55 minutes or until filling is set and pastry golden brown. Cool for 15 mins.