Brownies

6 Tablespoons Unsweetened Cocoa
1/4 Cup Butter
1 Cup Sugar
1/2 Teaspoon Vanilla
1/4 Teaspoon Salt
1/3 Cup Flour
2 Eggs
1 Cup Toasted Pecans

First, in a microwavable dish, melt the 1/4 cup of butter (melted)
Then stir in theUnsweetened Cocoa.
Now, combined with the butter and cocoa--mix in thoroughly:
Sugar, eggs,
If you would like to add pecans to your batter, do it now.
Pre-heat oven to 325*F. You will need to flour the baking pan. First, cover the glass dish with butter.
Then, put a few tablespoons of flour or cocoa in the dish, and shake it until the sides and bottom are covered.
This will keep the brownies from sticking to the dish. Pour the brownie mixture into the pan.
After your oven has preheated to 325* F, put the brownies into the oven for 35-40 minutes.
Poke your brownies with a toothpick. If the tooth pick comes out clean, your brownies are done!
Now, take them out of the oven and let them cool until slightly warm.
They are now ready to be cut and served!!!

Louise Cake

Ingredients
1 tsp baking powder .
topping .
125 g sugar .
raspberry jam .
25 g sugar .
2 eggs (separated) .
150 g plain flour .
50 g coconut .
50 g butter

Cream butter & sugar.
Add yolks then sifted flour & baking powder.
Mix - press into small slice tray or roll out onto greased baking tray.
Spread with Raspberry Jam.
Beat egg whites until stiff.
Fold in sugar & coconut.
Spread over Jam.
Bake 30mins at 180*c.

Vegetable Frittata

Serves 4 - 6
6 eggs, lightly beaten
2 tablespoons chopped parsley
1 cooked kumara diced into 2 cm pieces
1 cooked potato diced into 2 cm pieces
½ cup cooked mushrooms
½ cup cooked spinach
2 tablespoons parmesan cheese
¼ cup grated edam cheese
1 teaspoon crushed garlic
1 onion finely diced
1 tablespoon oilPreheat oven to 180 degrees Celsius. Beat eggs in a large bowl. Add herbs, kumara, potato, mushrooms and spinach. Season with ground pepper and the two cheeses. In a fry pan heat oil. Add garlic and cook for a few seconds. Combine into the egg mixture. Put mixture into a large quiche dish. Cook for half an hour or until set. Serve with a big salad and some crusty bread.

Mexican Baked Potatoes
Serves 4

4 medium potatoes washed
1 tablespoon olive oil
1 onion finely diced
1 teaspoon crushed garlic
1 x 425g can of chilli beans
1 x 425g can of chopped tomatoes Prick potatoes several times with a fork. Cook in microwave on high for about 12 minutes or until potatoes are tender. While potatoes are cooking, prepare filling. Heat the oil in a frypan and cook the onion and garlic until soft. Add the chilli beans and chopped tomatoes. Cut a cross shape in the potatoes and gently pull apart a little. Fill with the bean mixture and top with a little grated cheese and low fat sour cream.
Serve with coleslaw.

Spinach and Ricotta Cannelloni
Serves 4-5

125g frozen spinach
1 container of ricotta cheese
¼ cup parmesan cheese
¼ cup grated edam cheese
Packet of Cannelloni tubes
1 ½ cups pasta sauce
1 can chopped Italian tomatoesPlace frozen spinach in a medium sized microwave proof bowl and defrost in microwave. Push the spinach with a spoon to remove excess water and pour off. Do this a few times so spinach is not watery. Add the ricotta cheese and parmesan cheese to the spinach and mix together. Season with cracked pepper. Pour the can of tomatoes into an ovenproof dish. Stuff the cannelloni tubes with spinach and ricotta mixture and put on top of tomatoes in dish. When all the tubes are stuffed, pour over the pasta sauce. Bake at 200 degrees Celsius for 20 – 25 minutes. Take out and sprinkle over ¼ cup of grated edam cheese. Return to oven for another 10 minutes. Serve with steamed vegetables.

Spaghetti Bolognese

Ingredients
· 500 g lean beef mince
· 1 tbs. vegetable oil
· 1 onion, peeled and chopped
· 1 tsp minced garlic
· 2 rashers bacon, chopped
· 420g can. Tomato Soup
· 400g can .Pesto Style Tomatoes
· 400 g dried spaghetti
2 tbsp chopped fresh basil or parsley


1.Quickly brown the beef mince in a hot frying pan, breaking up the mince with the back of a spoon as it browns. This is best done in two batches. Set aside.
2. Add oil to the frying pan, gently cook onion, garlic and bacon until tender, but not brown. Stir in Tomato Soup and Pesto Style Tomatoes with 1/2 cup water. Return the browned mince to the sauce, mix well, cover and simmer gently for 15 minutes.
3. Cook spaghetti in boiling salted water for about 10 minutes or until just tender. Drain well.
4. Season the Bolognese sauce and stir through the basil. Serve with grated Parmesan cheese if wished.