Gooey Choc/Caramel Banana Muffins

Makes 12

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1 cup self-raising flour
3/4 cup plain flour
1/4 cup caster sugar
60g butter, melted, cooled
1 cup milk
1 egg, lightly beaten
1 teaspoon vanilla essence
pinch of salt
1 cup mashed banana
3 mini Mars Bars, cut into 4 slices

Do This -

1. Preheat oven to 190°C/170°C fan-forced. Line a 12 hole, 1/3 cup-capacity muffin pan with paper cases.
2. Combine flours, salt and sugar in a large bowl. Make a well in the centre. Add butter, milk, egg and vanilla. Mix until just combined. Fold in banana.
3. Spoon mixture evenly between paper cases. Press one Mars Bar slice into the middle of each muffin. 
4. Bake for 20 to 22 minutes or until golden and just firm to touch. Stand in pan for 5 minutes. Transfer to a wire rack to cool. Serve.

Cornflake Biscuits

Makes 14

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125g butter, at room temperature
 100g (1/2 cup) caster sugar
 1 egg
 150g (1 cup) self-raising flour
 Pinch salt
 60g (2 cups) cornflakes, crushed slightly



Do This -

1. Preheat the oven to 180C/160C fan forced. Line 2 baking trays with baking paper.
2. Use electric beaters to beat the butter and sugar in a bowl until pale and creamy. Beat in the egg. Fold in the flour and salt and mix until well combined.
3. Place the cornflakes in a bowl. Spoon slightly heaped tablespoonfuls of the butter mixture into the cornflakes. Toss the mixture gently in the cornflakes to coat and form balls.
4. Place the balls, 8cm apart to allow room for spreading, on the prepared tray. Bake for 15-18 minutes or until golden. Cool the biscuits for 10 minutes on the trays before transferring to a wire rack to cool completely.

Lady Florence Bjelke-Petersen's Famous Pumpkin Scones

Makes 15

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1 tablespoon butter
1⁄2 cup sugar
1⁄4 teaspoon salt
1 egg
1 cup mashed pumpkin (cold)
2 cups self-raising flour


Do This-

Beat together butter, sugar and salt with electric mixer.
Add egg, then pumpkin and stir in the flour until just combined.
Turn on to floured board and cut into squares.
Place in tray on top shelf of very hot oven, 225-250°C for 15-20 minutes.

Tzatziki - Cucumber Yogurt Dip

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1 tbsp olive oil
3 tsps lemon juice
1 clove garlic, minced finely
1/2 tsp salt
1/4 tsp white pepper
3/4 cup greek yogurt
1/4 cup sour cream
1 cucumber, peeled, seeded and diced
1 tsp chopped fresh dill

Do This - 

1. Combine olive oil, vinegar, garlic, salt, and pepper in a bowl. Mix until well combined.
2. Using a whisk, blend the yogurt with the sour cream. 
3. Add the olive oil mixture to the yogurt mixture and mix well.
4. Finally, add the cucumber and chopped fresh dill. Chill for at least two hours before serving.
5. Garnish with a sprig of fresh dill just before serving.