Top 6 Sandwich Fillers
Mango & Pineapple Chutney, chicken, mayo, chopped celery & almond flakes Tomato Kasoundi, boiled egg and mayo Green Tomato Pickle, cold roast lamb and cheddar cheese Tomato & Red Capsicum Relish, ham, cream cheese and rocket Beetroot & Orange Relish, pate and endive Caroline's Onion Jam, roast beef, brie and spinach leaves
Hot Sour Sweet and Salty Prawns
This is a very fast dish so have all your ingredients ready before starting the cooking process.
Ingredients 2 eggs 60g caster sugar 1 tsp vanilla essence 1/3 cup plain flour 50g butter, melted icing sugar to sprinkle Cunliffe & Waters Willamette Raspberry Jam Method Preheat oven to 180°. Generously grease and flour a 12-hole madeleine tin. Whisk together the eggs, sugar and vanilla essence for 2-3 minutes, or until the sugar has dissolved and the mixture is thick and pale and has increased in volume. Sift the flour on top and fold in gently with a large metal spoon. Gently stir in the melted butter until combined. Fill each hole in the prepared tin to three-quarters...
Slow Cooked Lamb Kasoundi
Simone's Raspberry Slice
Ingredients 1 cup coconut 1 cup SR flour ¾ cup brown sugar 1 cup crushed weet-bix 125g melted butter 1 heaped tblsp golden syrup 2 tablespoons Cunliffe & Waters Willamette Raspberry Jam 125g White chocolate bits Method Add dry ingredients to a large mixing bowl, stir through melted butter and golden syrup. Press into a lined slice tin and bake in a moderate oven 180° for 20 minutes or until golden. Melt chocolate bits in a bowl over water. Once slice is cooled spread on the Cunliffe & Waters Willamette Raspberry Jam, then spread on the white chocolate.