Too Easy Lemon Slice Makes: approximately 20 squares   Ingredients: 400g shortbread biscuits 2 cups desiccated coconut 400g condensed milk 125g butter, melted 1 of lemon, finely grated Icing Ingredients: 2 cups icing sugar 30g butter, softened 2/3 tablespoon fresh lemon juice 1 tablespoon desiccated coconut
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              Tuna & Corn Dip Ingredients: 250g cream cheese 400g creamed corn 185g tuna in springwater, drained and crumbled   Method: Heat the cream cheese in a small microwave safe dish for 45 seconds or until softened and mixable Add the creamed corn and the tuna and mix until
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              Tzatziki Makes: approximately 1 1/2 cups Ingredients: 1 cup natural or Greek yoghurts 1 garlic clove, finely diced 1/3 cucumber, peeled and finely diced 1/2 cup shredded fresh mint 1/4 cup shredded fresh coriander 1 teaspoon lemon juice 1 teaspoon extra virgin olive oil   Method: Combine all
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                Roast Eggplant Dip Ingredients: 1 large or 2 small eggplants 1 tablespoon tahini 2 teaspoons extra virgin olive oil 1 teaspoon fresh lemon juice Salt & pepper, to taste   Method: Preheat the oven to 180 degree, spray the eggplant(s) liberally with rice brand oil cooking spray
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                Rice Puff Bars Makes: approximately 16 bars Ingredients: 6 cups rice bubbles 1/2 cup 100’s & 1000’s or rainbow sprinkles 250g packet marshmallows 135g unsalted butter   Method: Grease a brownie tin and set aside Chop 1 cup marshmallows and combine in a bowl with Rice Bubbles
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              Strawberry Jelly Cheesecake Makes: 1 x 20cm round Cheesecake   Base Ingredients: 250g milk arrowroot biscuits 80g butter, melted 1/2 teaspoon cinnamon sugar Filling Ingredients: 2 x 250g blocks cream cheese, softened 1/2 cup caster sugar 300ml thickened cream 2 teaspoon vanilla essence 1 tablespoon gelatine Jelly Ingredients: 1 x 250g
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                Nutella Dip Ingredients: 1 cup natural or Greek yoghurt 1/2 cup Nutella   Method: Place all ingredients into a food processor and blend until well combined and perfectly smooth.   Recipe Notes: Store in an airtight container for the maximum of 7 days This recipe is not
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                Hummus Ingredients: 2 cans chickpeas, drained and rinsed 2 garlic cloves, crushed 100ml extra virgin olive oil 2 tablespoons tahini 1 teaspoon ground cumin Juice from 1 lemon 1/2 cup water   Method: Place all ingredients, except the water into a food processor and blend until well
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                Honey Oat Muesli Bars/Balls Makes: approximately 24 bars or balls, depending on final size Ingredients: 1 1/2 cups toasted muesli 3/4 cup dried fruit 1/2 cup desicatted coconut 1/4 cup honey or rice malt syrup 50g butter, melted   Method: Process muesli, dried fruit and coconut in
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              Fruit Juice Snow Cones Ingredients: 1 cup water 2 tablespoons white sugar 3 cups of fruit juice (orange & mango shown in picture)   Method: Bring the water and the sugar on the stove over a medium heat and bring to the boil Allow sugar syrup to return
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