Recipe alphabet

[Patricia]

Wasn't sure if I should put this in cook book or here in the game thread...nevermind Leigh can move it if she wants :)

The object of the game is to work your way through the alphabet ...you choose an ingredient that starts with the next letter and include an example of a recipe you would use it in. So......A.....

A is for Apples.

Apple crumble.

6 apples (or can of pie apples)
6 tablespoons of sugar (white)
1 teaspoon of cinnamon ( I use dutch)
6 teaspoons butter
!/2 cup brown sugar
1/2 cup plain flour
1/2 cup rolled oats.

Peel and slice apples into a greased baking dish. Combine white sugar and cinnamon and sprinkle over apples.

Blend the butter and brown sugar, add in the flour and rolled oats until you have a crumbly mix. Spread mixture over the top of apples and bake at 180 degrees until top is a lovely golden brown and the apples are tender.

Approx 35 mins.

Enjoy with fresh cream or ice-cream.

*********************************

See that was easy...ok who is going to do B?

[Barbara]

Me! me! :jump:

Banana & Cinnamon Crumpets

You will need:
4 wholemeal crumpets
2 eggs
1 cup low fat milk
1 teaspoon cinnamon
4 bananas

- Gently whisk together the eggs and the milk
- Submerge each crumpet one at a time into the mixture, allowing the mixture to drip off
- Cook in a frypan for around 2 & a half minutes or until golden brown
- Sprinkle each crumpet with cinnamon.
- Serve alongside sliced bananas.

Scrumtiddilliumptous :yes:

Serves 4 (& only 3 grams of fat per serve!!)

[Jewly]

Caramel Self-Saucing Pudding

Serving size: Serves 6
Cooking time: Less than 60 minutes

This recipe must be made close to serving as the sauce will be absorbed if left to stand.

INGREDIENTS

1 cup (150g) self-raising flour
¾ cup (165g) firmly packed brown sugar
20g butter, melted
½ cup (125ml) milk
4 (75g) fresh dates, seeded, chopped finely

CARAMEL SAUCE
¾ cup (165g) firmly packed brown sugar
2 cups (500ml) boiling water
60g butter, chopped

METHOD

Preheat oven to moderate (180°C/160°C fan-forced). Grease a 2 litre (8-cup) shallow ovenproof dish.

Combine flour, sugar, butter, milk and dates in a large bowl; mix well. Spread the mixture into the prepared dish.

CARAMEL SAUCE: Combine all ingredients in a medium heatproof jug, stir until sugar is dissolved and butter melted.

Pour Caramel Sauce slowly over the back of a spoon over batter in dish. Bake in a moderate oven for about 40 minutes or until firm in the centre.

Serve immediately with cream or ice-cream, if desired.

Not suitable to freeze.
Not suitable to microwave.

[Patricia]

Date Scones
One of my personal favourite recipes for 'yummy' Date Scones.
I've learnt from experience to make a double batch when baking these Scones as they disappear quickly.


Ingredients
makes 12
2 Cups Self Raising Flour
1/2 Cup chopped Dates
2 Tblspns Butter
2 Tblspns Caster Sugar
1 Egg
3/4 - 1 Cup of Milk
1/4 tspn Salt

Method
Preheat oven to a hot 200°C

Sift the Flour and Salt into a bowl. Rub the cold Butter into the Flour. Add the chopped Dates.

Lightly beat the Egg. Add the Sugar and Milk to the beaten Egg and stir until the Sugar is dissolved.

Make a well in the dry ingredients and stir in the liquid, mixing to form a moist dough. Roll out on a floured surface, cut into Scones and place on a floured baking tray.

Brush tops with a little beaten Egg and Milk (reserve a tiny amount from your previous steps) Bake in your hot oven for 12 - 15 mins. Allow to cool wrapped up in a tea towel.

[Colby]

Eggs Scramble (for 1 person)

Ingredients
3 Eggs
1 large Tomato
30g Fetta Cheese
Handful of Baby Spinach Leaves
2 slices of Ham

Instructions
1. Whisk the eggs in a bowl
2. Chop all other ingredient into small pieces
3. Mix all chopped ingredients in with the eggs and add salt and pepper to taste
4. Put in to microwave oven for 3 minutes and at each minute, pull out of microwave and mix the ingredients
5. Ready to eat when the eggs are scrambled
6. Enjoy!! :D

[michelle_72]

Fetta Couscous Salad (Serves 4)

Ingredients

1 1/2 cups couscous
1 1/2 boiling water
2 medium tomatoes
2 shallots chopped
1/2 cup parsley
200g fetta cheese
salt and pepper
clove garlic
2 tblspns lemon juice
2 tblspns olive oil

Place couscous in bowl and add boiling water. Stand and fluff with a fork. Combine tomatoes, shallots, parsley and fetta in a bowl. Season with salt and pepper.

Combine garlic, lemon juice and oil and shake well.

Add dressing to the salad and serve.

Quick, easy and very tasty!

[Barbara]

Gemstone Surprise

85g packet lime jelly crystals
85g packet strawberry jelly crystals (can have any red jelly like raspberry or port wine)
85g packet lemon jelly crystals
3 cups hot water
250g sweet biscuit (crumbs or crushed)
125g butter, melted
4 teaspoons gelatine
1 cup canned pineapple juice (warm)
300 ml fresh cream
2 tablespoons icing sugar

- prepare jelly crystals separately using only 1 cup hot water per packet to dissolve the crystals. Pour into 3 separate trays. Chill until firm. Preferably set overnight.

- combine the sweet biscuit crumbs with the melted butter. Press into the base only of a foil-lined spring form pan or foil lined slice tray & chill.

- chop the jelly into small cubes & keep chilled

- dissolve the gelatine in the warm pineapple juice. Allow to cool BUT NOT SET.

- Lightly whip the cream with the icing sugar (but keep 1/2 cup cream). Add the pinapple mixture, stirring thoroughly. Fold the jelly cubes into the pineapple cream. Pour onto the chilled crumb layer. Refrigerate until firm.

- Carefully remove from the pan/tray & remove the foil - slice.

OPTIONAL - Remove the foil, smooth the reserved whipped cream around the sides of the cake and accross the surface

Serves 8-10 :)

[Jewly]

Honey Prawns

Serving size: Serves 4
Cooking time: Less than 60 minutes

INGREDIENTS

750g large uncooked prawns
cornflour for dusting
1 cup self raising flour
½ teaspoon salt
1¼ -1½ cups water
1 egg, lightly beaten
oil for frying
1/3 cup honey
juice of a lemon
¼ cup sesame seeds, toasted

METHOD

Peel and de-vein prawns, leaving the tail intact. Dust lightly with cornflour.

Sift flour and salt into a large bowl. Make a well in the centre of the flour and add water and the egg. Mix together until batter is smooth.

Pour enough oil so it reaches half way up the sides of a heavy based wok. Heat the wok until a cube of bread browns in 18 seconds.

Dip prawns in the batter and cook in batches for about 3 minutes or until crisp and browned.

Warm the honey gently in a small saucepan or the microwave. Drizzle honey over the prawns and sprinkle with the sesame seeds.

[yomamma]

ITALIAN PASTRY TWISTS


2 1/4 cups plain flour
1 egg
pinch salt
2 tbspn sugar
1/2 tsp vanilla
2 tbspn butter melted
3-4 tbspn sherry
oil for deep frying
icing sugar for sprinkling

sift four into large bowl, make well in centre. add egg, salt, sugar,vanilla and butter.
mix with hands until mix starts to come together. when the dough becomes stiff add enough sherry to make the dough soft and pliable. knead until smooth and then wrap and chill for about 1 hour.
roll out pastry thinly and cut into 40 18 x 1 cm strips.tie each strip loosely into a knot.
heat the oil in pan to 190 c/ 375 f and deep fry the knots inbatches for 2-3 minutes, until golden and puffed.
drain on paper towel and sprinkle with icing sugar, serve either hot or cold with coffee.

[Doll]

Jacket Potatoes

These are great if you forgot to take something out of the freezer the night before, as most people have spuds in their pantry.

1 large potato (scrubbed)
grated cheese
grated carrot
butter
chopped ham or other cold meat (chicken, diced cooked bacon)
corn kernels
sour cream
chopped tomato
beetroot
spring onion
salsa
avocado
Spike a few holes in the skin of potato and place in a microwave safe dish (with small amount of water) and cook on high for 8-10mins.

When cooked, let sit for a couple of minutes then cut open and add whatever you like.

If you have more time, you can dry bake them in the oven and I just rub a small amount of olive oil over the skin before cooking.

My family loves this as I just put the cut up spud in their bowl and have little bowls of stuff on the table and they can add whatever they like themselves.

Same principle applies for tacos, burritos, hamburgers etc, as they just add what they like and everyone is happy.

[Barbara]

Kebabs

Okay - here is a receipe for Honeyed Ham Kebabs

You will need:

500g shoulder or leg ham (can use spam if you prefer)
500g cubed steak (or lamb)
4 tablespoons of honey
2 tablespoons oil
2 tablespoons lemon juice
2 cloves of garlic (crushed)
2 tablespoons soy sauce
1/2 cup hot water
3 onions, peeled & cut into quarters
500g rindless middle bacon
1 large red capsicum, seeded & diced
2 zucchinis, sliced
16 button mushrooms

- Cut ham into 2.5cm cubes

- combine honey, oil, lemon juice, garlic, soy sauce and hot water in bowl, then add ham & steak/lamb

- blanch the onion in hot water for 1 minute & drain

- stretch out bacon with back of a knife and then cut into thin pieces long enough to wrap around steak/lamb cubes.

- remove steak/lamb from marinade and wrap a piece of bacon around each one.

- assemble the bacon wrapped steak, ham, mushrooms, capsicum, onion, and zucchini alternately onto skewers.

Grill or barbecue kebabs, turning occasionally and brushing with the marinade.

Serve on a bed of rice with the remaining marinade heated and served separately.

[Jewly]

Lemon Sorbet

1/2 cup water
1/2 cup sugar
1/2 cup fresh lemon juice
Sprig of mint for each serving

In a saucepan, combine water and sugar; bring to a boil, remove from heat, and let cool. Add the lemon juice, stir well, and transfer mixture to a shallow pan, cover and freeze until firm.

Transfer frozen mixture to a blender or food processor and blend well. Freeze again. When ready to serve, use a melon baller and place up to 3 scoops in a stemmed glass, garnish with a sprig of fresh mint and serve. This can also be served in hollowed out lemons.

[yomamma]

MANGOES BARBIED

cut the cheeks off and score with a knife (cut into sections not right through)
sprinkle with brown suger
cook on barbie cut side down for a few minutes
eat and enjoy

[~Jodie~]

Nut Crunches

Makes 16
2 Tblsp Oatmeal, finely ground
2/3 cup Wholemeal Flour
50g Margarine
100g Raw Sugar
50g Nuts (eg peanuts, walnuts, ground nuts)
1 Tblsp Milk

Mix oatmeal and flour in a bowl. Rub margarine with fingertips. Stir in sugar and nuts. Add milk and bind mixture together using a fork. Work into a firm dough. Press into a greased shallow tin (pan) approx 18cm (7 in) square. Bake at 200 C or 400 F for 17-20 min until well browned. Cut in to biscuits when still warm.

[Patricia]

Orange Cake.

You need:
185g margarine
2 teaspoons finely grated orange rind
2/3 cup castor sugar
3 eggs
1 1/4 cups self raising flour
1/4 cup orange juice or milk (use orange juice if you like a nice strong orange flavour)

Method:
Place a strip of glad bake across the centre of a 28 x 18cm slice tray. Lightly spray with oil.
Place all ingredients into a bowl. With an electric beater, beat for about 3 minutes or until the mixture is smooth. Pour into tray. Bake 180 degrees c for 30-35 minutes or until golden brown and cooked through. Cool slightly before removing from tray. Dust with icing sugar. Serve warm or cold.

[Telori]

Pea and Ham soup

4 or 5 Bacon bones
1 kg bacon pieces
2 onions
packet of split peas - yellow looks better
water

you can also add grated carrot and grated potato - potato to thicken it if needed.

Method.
1. Chop onion.
2. Place in a large boiler - bacon bones, chopped onion split peas and if you want carrot.
3. Fill with water.
4. Bring to boil. Turn down heat and simmer for 1 hour.
5. Add bacon bits (add potato if you want it thicker).
6. simmer about 1/2 hour.

Eat. Yummier the next day.

[Jewly]

Quince and Ginger Pudding

Serving size: Serves 6
Cooking time: Unspecified

INGREDIENTS

115g melted butter
1/2 cup chopped toasted hazelnuts
1 cup caster sugar
2 eggs
1 cup plain flour
1 pinch cinnamon
1 pinch salt
1 cup poached/chopped quince
2 tsp baking powder dissolved in 2Tbs warm water
1 tsp vanilla essence
1/2 cup crystallised ginger chopped
Dash of Brandy

METHOD

Cream sugar and butter till pale, beat in the eggs one at a time then fold in nuts.
Add sifted flour, salt and cinnamon. Fold through the chopped quince, baking powder mixture, brandy, vanilla essence and ginger.

Thoroughly oil individual moulds and coat with sugar. Fill each 2/3 full with the batter. To bake, steam in a steamer for approximately 30-40 minutes, the finished puddings should be dark, springy and should pull away from the mould slightly, also when a skewer is pushed into it, it should come out clean. To unmould, turn upside down over a plate. If the pudding does not drop right out, shake and pound the mould vigorously, right side up, then invert again. To store, pour up to 2 tablespoons of brandy over the cooled puddings, and wrap tightly in plastic wrap. Pudding can be frozen.

[Melanie]

Raspberry & Ginger Cheesecake

Makes: 8 serves
Preparation: 2 hours


200g ginger biscuits
100g butter, melted
250g light cream cheese
1 cup double cream
80ml lemon juice from ripe lemons
3 punnets raspberries
¼ cup brown sugar


Crumb biscuits in a blender then add melted butter, mix with a spoon until well combined. Press into a 23cm pie dish to create base. Chill in fridge for one hour.

Heat 1 punnet of raspberries in pan with sugar. Stir until raspberries and cooked down and all sugar is dissolved. Spoon over chilled base.

Beat cream cheese until soft. Gradually beat in double cream and lemon juice until smooth. Pour mixture into pie dish and chill for 1 hour or longer before serving. Top with remaining raspberries.

[Patricia]

Sausage and Potato Hotpot
Preparation Time: 25 minutes
Cooking Time: 45 minutes
Serves: 4


Ingredients

4 large potatoes, peeled and diced
1 leek, sliced
2 tblspn oil
500g chipolata sausages
2 tblspn tomato paste
1 tblspn chopped fresh sage
1 tblspn chopped fresh basil
400g chopped tomatoes
500ml chicken stock or water
Salt and pepper


Method


Fry leek in the oil for 5 minutes. Add the sausages and fry for a further 5 minutes or until brown.

Stir through tomato paste and chopped tomatoes..

Pour in the stock, stir well and season.

Add the potatoes. Cover and simmer for 30 minutes.

Stir through fresh herbs just before serving.

[Jewly]

Tortellini with sun-dried tomatoes

Serving size: Serves 6
Cooking time: Less than 30 minutes

Tomato mixture can be prepared up to a day ahead. keep, covered, in refrigerator. Tortellini is best cooked just before serving. Recipe unsuitable to freeze or microwave.
INGREDIENTS

30g butter
1 small onion, chopped
1 clove garlic, crushed
½ cup drained sun-dried tomatoes
2 tablespoons tomato paste
1 small fresh red chilli, chopped
½ teaspoon sugar
75g salami, chopped
250g tortellini
1 tablespoon chopped fresh parsley

METHOD

Melt butter in small saucepan, add onion and garlic, cook over medium heat for about 2 minutes or until onion is soft. Process onion mixture, tomatoes, paste, chilli and sugar until like a paste. Transfer mixture to small saucepan, add salami, stir over low heat until heated through.
Add tortellini to large saucepan of boiling water, boil, uncovered, for about 10 minutes or until tender; drain. Return tortellini to pan, add tomato mixture, stir over low heat until heated through, serve sprinkled with parsley.

[ubby77]

upside down pinapple cake

• Pineapple Topping
• 9 canned pineapple rings
• 4 tablespoons butter
• 2 tablespoons maple syrup
• 3/4 cup packed light brown sugar
• 9 canned pitted cherries, or a handful of dried, sweetened cranberries
• Cake
• 1/2 cup unsalted butter, softened
• 2/3 cup sugar
• 2 large eggs, at room temperature
• 2/3 cup buttermilk, at room temperature
• 1 tablespoon maple syrup
• 1/2 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon cinnamon
Step 1:
Line a plate with two layers of paper towels and place nine pineapple rings on top to drain. Blot the tops with paper towels too, to remove excess juice.
Step 2:
Lightly butter a 9-inch square cake pan and set it aside. In a small saucepan, heat the butter and maple syrup over medium-low heat. When the butter has melted, stir in the brown sugar with a long-handled wooden spoon. Increase the heat slightly. Stir the mixture until it comes to a gentle boil, then continue cooking it for 30 seconds
Step 3:
Remove the pan from the heat and immediately scrape the mixture into the buttered cake pan. Using oven mitts (cooked sugar can get extremely hot), tilt the cake pan to evenly coat the bottom
Step 4:
Using a fork, carefully place the nine pineapple rings in the pan, creating three rows of three. Place a cherry or a few dried, sweetened cranberries in the center of each ring, then set the pan aside
Step 5:
Position one of your oven shelves in the center and heat the oven to 350 while you make the cake batter. In a mixing bowl, beat the butter with an electric mixer on high speed until fluffy. Gradually beat in the sugar. Add the eggs, one at a time, beating well after each addition
Step 6:
Measure the buttermilk, then pour the maple syrup and vanilla extract into the same measuring cup. Blend the combined liquids with a spoon. Pour half of the liquid mixture into the creamed butter and sugar and beat well for 30 seconds.
Step 7:
Sift together the flour, salt, baking powder, baking soda, and cinnamon into a mixing bowl. Stir half of the dry mixture into the creamed ingredients. Beat briefly, until smooth. Stir in the remaining buttermilk mixture. Then add the rest of the dry mixture, beating on medium speed until the batter is evenly combined.
Step 8:
Drop heaping spoonfuls of the batter here and there over the pineapple, then smooth the batter with the back of the spoon until it is evenly spread. Bake the cake on the center oven rack for approximately 35 minutes, until the cake is springy to the touch and a wooden toothpick inserted in the center comes out clean. Transfer the cake to a wire rack and let it cool in the pan for 15 minutes
Step 9:
Now it's time for the exciting part: flipping the cake. Run a spatula or a butter knife down the sides of the cake to loosen it. Then invert a large, flat serving dish (if you don't have one, you can use a baking sheet lined with aluminum foil) over the cake pan.
Step 10:
Wearing long sleeves and oven mitts to protect your arms from any hot drips, hold the dish and cake pan together and invert the cake in one quick motion (a parent's job if the chef is young). Tap the pan on the bottom if the cake doesn't drop right out. Then slowly lift the pan from the cake. If some of the fruit sticks to the pan, simply lift it from the pan with a fork and place it back on the cake. Cool the cake for at least 20 minutes before slicing and serving. Makes 9 servings.

[Patricia]

VERY EASY PIZZA DOUGH

It makes enough dough for 3 - 4 12x18 pan thick pizza bases - (YOU CAN HALVE IT IF YOU LIKE)

I like it because it is so easy to memorize and it makes very good pizzas.

INGREDIENTS
5 cups of plain flour (625 grams)
14 grams (1/2 ounce or one tablespoon) active dry yeast
2 Tbsp brown sugar
2 tsp salt
2 cups tap hot water
.

PROCEDURE:
(1) Mix all of the dry ingredients first, then add the
water. It will appear to be too dry at first. Do not add water. Keep working the dough until it is smooth.
(This requires a little faith but it really works).

(2) Let the dough rise once (approx 1 hour). Punch it
down and knead again.

(3) At this point you may choose to freeze some of the
dough. If you do freeze it, be sure to wrap it well and freeze it quickly. With either fresh or thawed dough, let the dough rise a second time for 1 hour.
Best pizza dough is best when fresh though.

(4) After it has risen, punch it down and use it for
your pizza. The dough will rise a little while you put the rest of your pizza toppings on it. Then bake as appropriate for pizza thickness and toppings.

NOTES:
I have tried variations like whole wheat, and just about any flour combination that works for bread works for pizza dough.

[Barbara]

White Chocolate Mousse

4 egg yolks
2 tablespoons caster sugar
1 cup milk
150 white chocolate melts
1/4 cup Baileys
1 teaspoon gelatine
2 teaspoons water
1 cup thickened cream

whipped cream, grated chocolate and strawberries to decorate.

- Combine egg yolks and sugar in a bowl & mix well.

- Heat milk in a pot, bring to boil & then whisk into the egg yolk mixture.

- Return the mixture to the pot and cook over a low heat (stirring contstantly without boilding) until mixture has thickened.

- Place while chocolate melts in a bowl, pour in hot egg mixture, stir until chocolate is melted. Then stir in the Baileys.

- Sprinkle gelatine over water in a cup, stand cup in pan of simmering water & stir until dissolved. Once dissolved, stir into the chocolate mixture. Let it cool but stir it occasionally (until it is almost set).

- Beat cream in a small bowl until soft peaks form.

- Fold into chocolate mixture in two batches. Pour mixture into four glass dishes & refrigerate until set.

Decorate with whipped cream, grated chocolate & strawberries.

[Patricia]

XTRA LIGHT SPONGE



4 -60g free range eggs
3/4 cup caster sugar
1 teaspoon vanilla extract
1 cup self raising flour
1 tablespoon cornflour
1 tablespoon butter, melted
1/4 cup boiling water
1 cup strawberry jam
300ml thickened cream, whipped
icing sugar, to serve

1- Preheat oven 180C. Brush two 22cm sandwich cake pans with melted butter. Sprinkle over 1 teaspoon cornflour, shake the pan to coat well, tap out the excess (the cornflour helps give the sponge a crisp crust) . Line the base with baking paper (this prevents the sponge sticking in the centre of the pan).
2 - beat eggs, sugar and vanilla on high speed for 8 minutes until white and very thick. Meanwhile, sift the flour and cornflour together 3 times. Sift the flour mixture over the egg mixture and use a large metal spoon to fold in the flour until almost combined.
3 -Combine butter and water and pour down the side of the mixing bowl (hot liquid poured onto surface causes the sponge mixture to collapse slightly). Continue to fold until combined. Spread mixture evenly between pans. Bake 20 to 25 minutes or until a skewer inserted into centre comes out clean. Stand 5 minutes in pan. Before turning onto a wire rack to cool.
4- Place one sponge onto serving plate. Spread with jam and cream. Sandwich together with remaining sponge. Dust top with icing sugar. Serve.

[sjc]

Chicken Mushroom and Semi -Dried Tomato Loaf


250g Semi -Dried Tomatoe halves drained of oil
1kg Chicken Tenderloin Fillets
200g Small button Mushrooms, thinly sliced
1/4 Cup chopped parsley
1/4 cup chopped chives
2 Cups of fresh breadcrumbs
1/2 cup of cream
1 tablespoon Dijon mustard

Pre-heat oven to 170deg-C. Lightly brush a 25cm x 11cm loaf tin with oil from tomatoes. Place tomatoes, skin side down, in a single layer to cover base.
In a large bowl, combine remaining ingredients, except cream and mustard. Combine cream and mustard and season to taste with about 1 teaspoon of sea salt and black pepper. Stir through chicken mixture. Spoon into loaf tin, pressing down to pack firmly.
Cover loosely with foil and bake in centre of oven for 1 1/4 hours. Cool in tin, then refrigerate overnight.
Turn out onto a serving platter to slice using a serrated knife



You could serve this as a hot dish as well. It is yummy.


Sheryl

[Patricia]

Yummy Tiramisu

* Vanilla Beans 1 whole
*Egg(s) 2 .
*Castor Sugar 110 gm
*Cream Cheese 250 gm
*Marscarpone Cheese 250 gm
*Coffee 1 cup(s) strong black, cooled
*Kahlua 60 ml or Tia Maria liqueur
*Savoiardi Biscuits 22 .
*Chocolate 2 portion(s) to garnish



Directions:




Cut the vanilla beans in half and scrape out the seeds.
Combine the egg yolks, sugar and cream cheese in a mixing bowl. Beat together with electric beaters until light. Add the mascarpone and vanilla beans and stir to combine.
In a separate bowl, beat the egg whites together until soft peaks form. Fold the egg whites into the cream mixture.
Mix the coffee and liqueur together in shallow dish. Dip each biscuit in the coffee mixture.
Place half the biscuits in a 20cm dish. Spoon over half the cream mixture and top with the remaining biscuits and cream mixture.
Garnish with grated chocolate. Cover and place in the fridge for 2 hours or overnight.
Hints:
Savoiardi biscuits are available in supermarkets. Tiramisu is best made the day before.
ENJOY!

[Patricia]

Zucchini Chocolate Cake.

185 butter/margarine
1 cup brown sugar
2 eggs
one and a half cups self raising flour
one and a half cups grated zuchinni
2 tsp grated orange rind
quarter cup cocoa
three quarters of a cup milk
Cream butter and sugar; add eggs; fold in other ingredients. Grease and flour a cake tin; pour in batter; bake at 200C for about 50 minutes till it feels firm and springs back when you press the top lightly. Leave 5 minutes before turning out on rack. Ice when cool

Yum! :)

[Telori]

Never though to put zuccini and chocolate in the same thing. Sound yum though, am going to try it.