RECIPES

Fruit Cream Dip
Chocolate Ginger Pavlova
Vegetarian/Mince Nachos

Ingredients:

125g Cream Cheese
1/2 cup Sour Cream
1/4 cup Caster Sugar
1 tsp Orange Juice.

Method:

Mix & serve with fruit pieces on a platter

Submitted by: Kelli (Blue Wren)

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Ingredients:

4 Egg Whites
1 cup Castor Sugar
1 level tablespoon Cornflour
170gm Dark Chocolate
125gm Preserved Ginger
600 ml Cream
1 tin Lychees, well drained.

Method:

Whisk the white of eggs with the cornflour till stiff. Beat in the sugar to make a meringue. 
Mark two 20cm rounds on baking parchment, allowing space for expansion.
Divide the meringue evenly between the rounds. Bake in a 170c oven 45-50 minutes.  Cool. 
These can be kept in an airtight container for several days.  The day before required, melt
the chocolate and dribble over both layers. Chop the ginger and whip the cream.  Spread 
one layer of meringue with cream/ginger, arrange the lychees on top.  Top with the other
meringue and spread remaining cream/ginger.
Decorate top with either melted chocolate, chocolate curls or grated chocolate.
Chill overnight for the meringue to soften.

Submitted by: Rae (Gumnut)

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Ingredients:

Bean Mix

1 Onion (chopped)
500g Mince (if wanted)
1 chopped Capsicum
1 can Crushed Tomatoes
425g can Kidney Beans (drained)
100g Tomato Paste
1 tsp Garlic
1 tsp Chilli (optional)

Fry onion & (mince if you want) till cooked.  Add capsicum, crushed tomatoes, kidney 
beans, tomato paste, garlic & chilli (optional).

Guacamole

1 or 2 ripe Avocadoes (mashed with fork)
Juice of 1 Lemon
dollop of Mayo
dollop of Taco Sauce (optional)

Mix all together.

Sour Cream
Corn Chips
Cheese

Assembly:

1.  Place a few chips on bottom of plate
2.  Cover with bean mix
3.  Poke in other chips on top
4.  Sprinkle cheese on top & grill in oven for 5 - 10 mins.
5.  Add dollops of sour cream & guacamole.

Submitted by: Kelli (Blue Wren)

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