• Equal parts rosella fruit flesh, white sugar and seed water.

1. Soak the fruit for a few minutes in a sink full of cold water and then drain.
2. Separate the fleshy cover from the seedpod by inserting a knife partway through the base of the seed and applying downward pressure on the knife and pulling the fleshy fruit part gently with your other hand (This takes practice but eventually becomes easier, don’t worry about the fruit that comes away with the seed pod – it’s not worth the finicky nature of saving it).
3. Place the seed pods and fruit flesh into two different bowls.
4. Weigh the fruit - you will need an equivalent weight of sugar to make the jam.
5. Weigh the sugar and set aside.
6. Place the seed pods in the same amount of water as the fruit and sugar you have weighed and boil for 30 minutes. Strain the seed pods reserving the water (which you use to cook the fruit in).
7. Place the fruit into a large heavy based saucepan, try not to fill the saucepan more than halfway or you will have a mess on your hands. Add the seed water and simmer gently until the fruit is very soft, and the mixture should be quite thick, this can take up to an hour.
8. Add the weighed sugar to fruit and stir over a gentle heat until the sugar is completely dissolved.
9. Bring to the boil and simmer for 10 minutes.
10. Bottle the jam into clean hot jars and seal immediately.

• I used 300 grams of each ingredient, which equates to roughly 900 gram of rosella freshly picked and makes about 300 grams of jam.
• I adapted this recipe from several websites which all suggest different methods about making Rosella Jam, this version is my favourite recipe, and I made quite a few different test jams. If you want to see the inspirational websites go to Mums Who Cook and The Seed Collection.

• 2 cups self-raising flour
• ½ cup shredded coconut
• 1 cup papaya, peeled, deseeded and mashed
• 1 large egg, whisked
• 40 grams butter
• ½ cup chia honey
• 10 grams chia seed 

1. Pre-heat oven to 180 degrees C.
2. Over a low heat, heat butter on stove until melted.
3. Combine flour, coconut and chia in a large bowl and mix.
4. In a separate bowl, combine mashed papaya, egg, melted butter, honey and mix well. Add papaya mixture to flour and coconut bowl and mix well.
5. Grease a standard muffin tray and spoon a heaped tablespoon of mixture into each one.
6. Bake for 20 minutes or until a skewer inserted into the middle comes out clean.
7. Cool for 10 minutes before removing from the muffin tin.

• 4 x 39g Cadbury crème eggs, coarsely chopped
• 6 x 18g Mars bars, coarsely chopped
• 50g butter, chopped
• 1 tablespoon chia honey
• 3 cups rice bubbles
• 1 bag (125g) Cadbury mini eggs, crushed with the back of a flat blade
• 225g bag of milk chocolate melts*
• 200g bag of white chocolate melts

1. Line the base and 2 long sides of a slice pan with baking paper, allowing the sides to overhang (mine measures 24cm x 29cm, but use what you have*).
2. Place the crème eggs, mars bars, butter and honey in a medium saucepan over medium-low heat. Cook, stirring, for 5 mins or until the bars melt and the mixture is smooth.
3. Combine the rice bubbles and cracked mini eggs in a large bowl. Pour over the crème eggs and mars bars mixture and stir until just combined. Spoon into the lined pan and use the back of a spoon to lightly push down and smooth the surface. Set aside for 1 hour to cool completely.
4. Place the milk chocolate and white chocolate in separate bowls over saucepans of simmering water. Stir for 3 mins or until the chocolates melt. Pour chocolates alternately over the slice and use a palette knife or butter knife to gently spread to create a marbled effect. Set aside for 30 mins to set. Cut into pieces.

• I used milk chocolate melts but dark chocolate melts look more dramatic when creating the swirly pattern.
  
• The smaller the pan, the less chocolate melts you need.

• Choc Ripple Biscuits (2 packets to be safe);
• 600 ml whipping cream;
• Hoochery Distillery Cane Royale Chocolate and Coffee Liqueur;
• Decorations (I like using mini MnM's).

1. Prepare your service plate and choose the layout you would like your cake to be in by placing the biscuits on top of each other.
   1. See photo's and note below.
2. Pour rum into a bowl, filling to about 2cm deep.
3. Pour cream into a big bowl and using an electric mixer whip until firm peaks form.
4. Taking a biscuit, dip one side in the rum for a couple of seconds, then using a butter knife smear cream on one side of the biscuit and place the biscuit cream side down on the plate.
5. Repeat, sandwiching the biscuits between layers of cream until you have built your tower, if you run out of rum - add more to the bowl.
6. Use the remaining cream to cover and seal the cake and then place in the fridge for 6-8 hours;
7. Just before serving, decorate the cake using mini MnM's (don't do this any earlier as the colour from the candy bleeds into the cream and doesn't look very nice.

• ​This is one way of making a ripple cake - but there are so many versions of laying out the biscuits - check out google for some inspiration.
• ​In hindsight - I would've bought more mini MnM's to load up the cake - but you know.... there where only two of us to eat the cake so I tried to be good considering the main meal included three different mini sliders.

• 250 grams sweet biscuits (I used milk arrowroot biscuits)
• 1 lime, (zested and squeezed)
• ½ cup desiccated coconut
• 125 grams light condensed milk
• 100 grams butter

• 20 grams butter
• 2 cups icing sugar
• 3 tbsp. lime juice (1-2 limes)

1. Line a 20cm x 30cm rectangular pan with baking paper so that the edges overhand the sides.
2. Crush sweet biscuits and place in a food processor, process till crumbly.
3. Combine biscuits with finely zested lime rind, lime juice and coconut, stir.
4. Partially melt chopped butter in a small saucepan then add the condensed milk, stirring to combine, once smooth pour into the biscuit mixture.
5. Stir to combine the using the back of a spoon press the mixture firmly into the pan. Refrigerate until firm.
   1. Meanwhile make the lime icing: Sift icing sugar into a heat proof bowl, stir in the butter and juice. Place bowl over a simmering saucepan of water and stir until runny.
6. Pour icing over the slice, refrigerate until firm.

• ⅓ cup coconut oil
• ½ cup chia honey*
• 2 eggs
• 1 cup mashed ripe bananas (I used three small bananas)
• ¼ cup milk
• 1 teaspoon bi-carb soda
• 1 teaspoon vanilla essence
• ½ teaspoon salt
• ½ teaspoon ground cinnamon, plus more to swirl on top
• 1¾ cups flour
• ½ cup chopped walnuts

1. Preheat oven (or BBQ) to 165 degrees Celsius and grease a loaf tin.
2. In a large bowl, beat the oil and honey together with a whisk. Add the eggs and beat well, then whisk in the mashed bananas and milk.
3. Add the bi-carb soda, vanilla, salt and cinnamon, and whisk to blend.
4. Switch to a big spoon and stir in the flour, just until combined.
5. Finally, fold in the walnuts.
6. Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon.
7. Bake for 55 to 60 minutes, or until a skewer inserted into the centre comes out clean.
8. Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool for 20 minutes before slicing.
9. ​Serve warm with a generous lashing of Ballantyne Chia Butter** for a total Kimberley experience.

• 1/3 cup crystalized ginger*
• 1/3 cup chopped roasted macadamias
• 1/4 cup almond milk
• 2 tablespoons chia seed
• 1/4 cup grape seed oil
• 2/3 cup white sugar
• 3/4 cup pumpkin mash
• 2 teaspoons vanilla essence
• 1cup plain flour
• 1/2 teaspoon bi-carb soda
• 1/4 teaspoon each: ground ginger, cinnamon & salt
• Butter for greasing pan

1. Warm up the BBQ/Oven to 175 degrees Celsius. Grease and paper a square baking dish - I don't know what size the pan is I used as I don't have a ruler at home so I suggest you use whatever you have. Cut up raw pumpkin and boil until soft then mash it into a puree. In a small cup mix together the chia seeds and almond milk set aside.
2. In a medium bowl mix together the oil, sugar, pumpkin, and vanilla. In another bowl stir together the flour, baking powder, spices, and salt.
3. Now add the pumpkin mixture and chia/milk to the flour bowl, mix until smooth and all the chia milk clumps are separated. Cut up the ginger and macadamia nuts into bite-sized pieces. Fold in the ginger and nuts. Save some of those to stick on top.
4. Pour the batter into the baking dish and smooth the surface with the back of a spoon, sprinkle over the extra ginger and nuts. Bake it for 35-45 minutes on the cooling rack of the BBQ or until a skewer comes out clean. Let it cool for 20 minutes.

Makes 20 | Prep 30 minutes (+ cooling time) | Cooking 30 minutes (pending BBQ cautiousness)

Ingredients:
100 grams of dark chocolate melts
1 cup (250 grams) water
125 grams of butter (softened)
1 1/2 (330 grams) cups of caster sugar
3 eggs
1 1/2 cups (225 grams) self raising flour, sifted
1/2 cup (75 grams) plain flour, sifted
1/4 cup (25 grams) cocoa powder, sifted
20 mini Oreo biscuits, for decorating
Oreo Buttercream (Half recipe)
Handful of mini Oreo biscuits
125 grams butter, softened
1 1/2 cups of icing sugar
1 tbsp. milk
80 grams white chocolate, melted, cooled

Notes on Ingredients: I halved the Buttercream recipe because I just didn't think we needed that much sugar and butter in our lives - it was still more that enough to cover all the cupcakes. There was also a recipe for a chocolate sauce to drip over the Buttercream but again I didn't feel the need to make this.

Method:
1. Line up cupcake trays and place patty cases in them (HOT BBQ TIP 1: if using a metal tray leave the corner ones empty and place a little water in the base - this prevents the metal from overheating and burning your cupcakes, see picture). Combine the chocolate and water in a small saucepan over low heat. Cook stirring, for 5 minutes or until chocolate is melted and the mixture is smooth. Set aside to cool. Now's the time to pre-heat the BBQ - about 160 degrees Celsius - see BBQ tip #3.
2. Use an electric mixer to beat the butter and sugar until pale and creamy. Add eggs one at a time, beating well after each addition. Add the chocolate liquid mixture and stir to combine. Add the combined flour and cocoa powder and stir to combine. Divide evenly amount prepared pans. Bake for 20 minutes or until a skewer inserted comes out clean (HOT BBQ TIP 2: the trays need to be rotated halfway through to ensure the cupcakes cook evenly. HOT BBQ TIP 3: I'm a fan of using the two outside elements and placing the tray in the middle of the BBQ on the grill plate. HOT BBQ TIP 4: If using a flexi-tray  you'll probably need to cook the cupcakes longer - say an extra 8 minutes as the tray doesn't hold as much heat as the metal). Transfer to a wire rack and set aside to cool completely.
3. To make the Oreo Buttercream, place the mini Oreos into a food processed and process till fine crumbs form. Use an electric mixer to beat the butter until very pale. Gradually add the icing sugar, beating well after each addition. Add the milk and beat to combine. Melt the white chocolate on the stove with a couple of drops of water (stir constantly - it burns easily). Add to the mixture and beat to combine. Add the oreo crumbs and beat well till combined.
4. Spoon the Buttercream into a piping bag fitted with a fluted nozzle. Pipe onto each cupcake and top with a mini Oreo to decorate.

Notes on recipe: The magazine says a cupcake is worth about 500 calories - with my little changes I reckon each cupcake is worth more like 350 -400 calories.... still a lot but very tasty!!!

This recipe is from the latest coles magazine, but instead of using raspberry jam I used Rosella jam, because that's what I had. I also cooked it in the BBQ!!

100 grams butter

1 cup caster sugar

3 eggs

1/2 cup rosella jam

400 grams pitted black cherries, drained, halved

2 cups shredded coconut

1 cup desiccated coconut

Preheat BBQ to 180 degrees Celsius. Line tray with baking paper and grease. Beat half sugar and 1 egg. Add flour, stir. Press into bottom of tray and bake 20 minutes.

Remove from BBQ, spread jam over biscuit and top with cherries. In another bowl beat remaining sugar and eggs. Add mixed coconut and stir. Sprinkle over the biscuit base. Bake for 25 minutes, rotating every 8 minutes to avoid bottom burn.

Set aside to cool, cut into squares.

Hot tip: make sure the biscuit bottom is cooked through before putting on the jam and cherries. Do not place over direct flame in the BBQ.

• 180g butter, chopped
• 250g milk chocolate, chopped
• 250g dark chocolate, chopped
• 1 cup brown sugar
• 3/4 cup caster sugar
• 4 eggs
• 1/3 cup desiccated coconut
• 1, 1/4 cup plain flour
• 1/4 cup cocoa powder
• 2 x packets of white & pink marshmallows, quartered
• 1 x packet raspberry lollies

1. Preheat BBQ to about 150 - 170 degrees.
2. Line a lamington tin with baking paper
3. Melt the butter and dark chocolate and stir til smooth, remove from heat.
4. Stir in sugars and whisk in eggs 1 at a time.
5. Stir in coconut, sift in flour & cocoa powder & stir till all combined.
6. Pour into tray and bake for 30 - 40 minutes.
7. Cool in the pan.
8. Melt the milk chocolate, remove from heat - quickly stir in marshmallows and raspberries lollies then spoon onto the brownie and spread over the top pressing down as you go.
9. Set aside to cool - then eat it! .... maybe cut it first ... :)

Turkish semolina cake.

I wish I could tell you exactly what was in it....

But I can't....

It was a packet mix ....

and it was DELICIOUS!!!!!

Don't be ashamed of the packet mix my beautiful bakers!!!

They're just as tasty when baked with love.

Xoxoxo

The method is really quite different pouring the sugar syrup over the top...

• 2 tablespoons of butter
• 1/2 cup sugar
• 1 egg
• 1/2 cup of desiccated coconut
• 1/4 cup of almond meal (Nut 1)
• 1/4 cup of corn flour
• 1/2 cup of hazelnut meal (Nut 2, hence 'Jamnuts')
• 1/2 cup of self raising flour
• Various jams (rosella jam and mango, passionfruit & chia jam)

• 1 x packet of morning coffee biscuits
• 1 x tin condensed milk
• 1 x cup of coconut
• 1/2 x cup lemon juice
• 1 x block of copha (Use half - approx. 125grams)

Success with the flexi-tray!

I made these today, I call them Cakecups, because it was cake mixture in a cupcake tray!!