96.5 Wave FM's Online Cookbook

96.5 Wave FM‘sOnline CookbookCompiled by Jade & Travis from Wave FM’s Hot BreakfastFeaturing recipes for entrées, mains,and desserts, all submitted by ourlisteners, celebrities, and friends of96.5 Wave FM

ForewordNot everyone can be a great chef like Manu from My Kitchen Rules, although some people have muchmore natural flair than others. We fall into the ‘others’ category. Whilst we LOVE food, our reportirefor cooking it is not that great. In fact, we both have only one dish that we feel safe plating up at thedinner table and until a few weeks ago, that was the only place we had....After boasting about his Sausage Surprise on the back of an MKR episode, Trav set off a chain ofevents that has taken us somewhere we’d never imagined! I cooked up his dish, thought it lived up tohis hype & then threw my special Spaghetti Bolognese in the mix. We put our recipes up on the WaveFM website and the response was amazing. So much so that Tony from Fishnets offered to dish up ourmeals at his restaurant. It then became THE SNAG Vs THE SPAG! Hundreds came for a sample and itwas then that we realised, people love to try new culinary delights :)We were sure there were many people in the Illawarra who had dishes that they loved to share withothers. And we already knew there were stacks of people who’d like to try them, so the idea for TheHot Breakfast Online Cookbook was born. People from all over the Illawarra submitted their favouriterecipes; dishes that had been passed down through the generations, delicious creations that were madeby mistake & family favourites that everyone loves.In this book we have compiled the cream of the crop. We hope you have fun creating these culinarydelights and enjoy the stories behind them. Thanks to everyone in The Illawarra who’s gotten involvedwith our cookbook. Bon appétit! - Jade & Travis96.5 Wave FM’s Online Cookbook has been made possible thanks to ourmajor sponsor, Country Grocer, Unanderra.And also thanks to Domayne Electrical, Warrawong, Centro CBD, Wollongong,and Snap Printing, Wollongong.Electrical WarrawongSpecial thanks also to Tony Neale at Fishnets Takeaway, Fairy Meadow.

ContentsJade & TravisTravis’ Sausage Surprise 5Jade’s Spaghetti Bolognese 6EntréesMum’s Potato, Corn & Bacon Chowder 8Kumara & Blue Cheese Soup 9Ashlee’s Nan’s Meatballs 11Tomato Relish 11San Choy Bow 12Mango Chilli Chicken Salad 13Greek Souvlaki 14Alternative Pizza 15Budget BusterCountry Grocer’s Zucchini Slice 17Trish’s Tuna Treat 18Aussie Rissoles 19Shepherd’s Pie 20Lisa’s Creamy Chicken Lasagne 21MainsSmokey BBQ Bourbon Pork Spare Ribs 23Damien Leith’s Cannellini Beans 24Baked Tortilla Kangaroo Stack 25Sweet Potato & Caramelised Onion Frittata 26Luke Parker’s Swannies Beef Ravioli 27Mains Cont.Gnocchi & Prawns in Arrabbiata Sauce 28Mowie au Captain Roscoe 29Dalvinder’s Cashew Nut Lamb Curry 30Jazadalz Slow Cooked Lime Infused Lamb Masala 31Orange Slow Cooked Silverside 32Matt’s Magic Meal 33Winter Warmer Beef Casserole 34Seasoned Pork Roast 35Matt’s Chilli Lime Chicken 36Crunchy Top Chicken 37Seafood & Eat It! 38Cannelloni Ricotta & Spinach 39Tandoori Chicken (without a Tandoori oven) 40My Mum’s Beef Ragout Balls 41Bugs Bunny in a Pot 42DessertsStrawberry Mallow Mousse 44Toblerone or Mars Bar Cheesecake 45Pimped Butterscotch Self-Saucing Pudding 46Homemade Italian Gelati 47White Chocolate Flan 47Sour Cream Slice 48Lemon Syrup Cake 49Raw Lemon Healthy Cheesecake 49Passionfruit Slice 50Caramel Chai Rice Pudding w/ Sweet Fried Apple 51

Trav‘s Sausage Surprise515 thin sausagesa few rashers of bacon6 mushrooms1 brown onion2 tins diced tomatoestraditional gravy mix powderred winetomato saucechives4 potatoessalt & pepper to tastemilk, water, margarine or butter, & spray oilMethodGet your bangers cooking straight away. Whilethey’re cooking, peel spuds and chop into smallchunks; boil them in a saucepan.Chop up mushrooms, onion and bacon. Threerashers should do it. Whip them into a small panand get them browning up.By now your spuds should be boiled. Strain thewater; it’s ok to curse a little - I do, the steam alwaysburns me.Throw in a tablespoon of butter/margarine. Pourin some milk, not too much though, you can alwaysadd but not subtract. Start mashing. Don’t make itsloppy, it must be firm and lump free.Fill the kettle and boil it. Chop up some chives(don’t go overboard, they’re for the mash). Once thekettle is boiled, pour some water into a mixing bowl.Like the great Paul Kelly said, it’s time to makegravy.This is about to become a bit of a guessing gamebut please note - it is crucial to avoid lumps so usesmall amounts of gravy powder at a time whilestirring with a fork. Keep adding powder and waterwhile stirring until you’ve got a nice consistencyand enough for your 15 bangers to swim in.Pour diced tomatoes over the sausages. Add in thecooked mushrooms, onion and bacon. Simmer for 5minutes so the flavours can infuse.Give gravy another stir; add in some tomato sauce,and red wine to taste, but remember not to let it golumpy. If it does, add more boiling water.Once the tomatoes, mushies, bacon, and onion haveinfused enough with the sausages, add the gravybaby! It’s the hero, the MVP, so make sure you stireverything thoroughly; simmer in light heat.Now time to add the other secret mash weapons -add salt and pepper and some chives (as much or aslittle as you want).It’s show time - let’s plate up! Make it look sexy,give the plating respect. People are quick to mockSausage Surprise, and they’ll judge the book by it’scover so make it look as good as possible - once ithits their mouth, they’ll love it.Whack down a bed of mash and build a mini dam -mash wall thicker on the outside, and thinner on theinside.Place a few bangers across the middle, followed bya liberal amount of special gravy and you’re away,just make sure the outside wall is the mash is visibleIt tastes great, puts hairs on your chest, is cheap,easy to make, backs up beautifully for a reheatleftover and is awesome on a cool day. Complimentthis dish with some fresh bread lathered in butter.Giddy up! - Travis5

Jade‘s Spaghetti BologneseAdd mince, cook until browned, breakingup any big chunks that clump together.Put in the tomato paste and stir until it’smixed well with the mince. Then mix in thegrated zucchini, brown sugar, and nutmeg.Add the chopped tomatoes and juice, bayleaves, basil and oregano, passata sauce(you may not need the whole jar - just playit by ear!) and salt & pepper to taste.Turn heat to low and let the sauce simmer.If it looks dry, add a little water; if it lookstoo moist, don’t worry as it’ll burn off.1kg mince1 tbsp olive oil2 large carrots, finely grated2 zucchini, finely grated2 white onions, finely chopped3-4 cloves of garlic, finely chopped2 tbsp tomato paste2 cans whole peeled roma tomatoes, chopped1/2 tsp nutmeg2-3 bay leaves1 tbsp brown sugar1 tsp each chopped basil & oreganoglug or two of red winesalt & pepperspaghettigrated parmesan cheese700g passata sauceMethodHeat olive oil in a big pot over mediumheat. Add grated carrot and cook, stirringoften, until soft.Add onion and garlic, cook until onion issoft and translucent.While the sauce is infusing (see Trav, I canuse cooking terminology too), enjoy a glassof red wine, and put a glug or two into thepot as well - share the love!After 20 minutes or so, boil some saltedwater in a pot. Add spaghetti, dependenton how many people you’re cooking forand cook until soft. Drain.Put spaghetti into bowls and top with agood helping of bolognese. Garnish withparmesan cheese (or grated cheese orwhatever you prefer).Enjoy! - JadeNote: this pasta sauce gets better with age,so if you’re super organised, feel free tomake it the day before. Also, leftover saucecan be frozen and used for future dinnerswhen you can’t be bothered to cook!6

Entrées

Mum’s Potato, Corn & Bacon ChowderMethodMelt butter in large pan. Add bacon;cook, stirring until lightly browned.Add garlic and spring onions; stir for1 minute. Add potatoes, creamed corn,corn kernels, stock, and cream.Bring to boil; reduce heat, simmeruncovered for about 15 minutes, or untilpotatoes are tender.Serve with garnished spring onions,toast, or warm bread rolls.40g butter6 lean rashers bacon, finely chopped2 cloves garlic, crushed2 spring onions, finely chopped2 large potatoes, peeled, chopped1 small can creamed corn1 small can corn kernels, rinsed and drained2 cups salt-reduced chicken stock1/2 cup cream, extra spring onions for garnishThis recipe is specialto me becauseIt’s a family favourite recipe my late motherpassed down to us.thanks to Robyn from Cordeaux Heights8

Kumara & Blue Cheese Soup2 large sweet potato2 large onions1L vegetable stock2 wedges of blue cheesefresh creamsalt & pepper to tasteMethodPeel, chop and boil two large kumara (sweet potato) and two onions, and put in a pot with vegetable stock.Once soft enough to mash and liquid has reduced by half, add the blue cheese and cream, and season withsalt and pepper to taste.Blend to a smooth custard-like consistency, serve with chunky French bread and chopped parsleysprinkled on top.This recipe is specialto me becauseThis soup is so heart-warming, you don‘t need a main after. It makes me feel like I‘ve tasted something for the first time and isamazing, goes really well with a full-bodied red wine - thanks to Tessa from Primbee9

Ashlee’s Nan’s Meatballs+Tomato Relish750g beef mince1 egg1/4 cup tomato sauceWorcestershire sauceSauce Ingredients1 cup water1 cup tomato sauce6 tsp worcestershiresauce1/2 cup brown sugar4 tbsp vinegar1 1/2 kg tomatoes1/2kg onions2 cups sugar1 tbsp curry powder1 tbsp dry mustard1 tbsp flour1 tbsp saltMethodMethodMix all ingredients together and then add 3slices of bread, wet and squeeze out, breakinto small pieces.Add a dessert spoon of plain flour intomixture and mix together. Get a plate andput a few dessert spoons of flour on it to rollthe meatballs in.Sauce: stir until brown sugar has dissolved.Once meatballs are rolled, you need to fry inoil or deep fryer until brown. Then add themto sauce and stir around.Serve with mash and vegetables.Sterilize jars and lids by placing in theoven at 120ºc for 10 minutes. Cut uptomatoes; pour off 3/4 cup juice (may needto mash slightly to do this).Cut up onions finely and place withtomatoes, sugar and vinegar in a wide,open pan. Boil slowly until it thickens (lidoff, liquid evaporating).Blend spices, flour and tomato juice. Stirthis all into the thickened tomato mixture- boil for 3 minutes, stirring. Pour into jarsand cover with lids when cool.This recipe is specialto me becauseMy son’s girlfriend Ashlee gave me this recipe from her nan. They arethe best meatballs and every time we eat them, I love seeing Ashlee’ssmile on her face.This recipe is specialto me becauseI first made it in year 10, 30 years ago from a recipe we were given in myschool’s Home Science class. It has become legendary amongst family andfriends, and I still use my original schoolbook whenever I need the recipe.thanks to Lorraine from Keiravillethanks to Maree from Shell Cove11

San Choy BowMethodHeat oil in pan. Add chicken, onion,ginger, and garlic. Add chicken stock,then cornflour to thicken.Add desired amount of soy sauce justbefore serving.Put chicken into lettuce cups and topwith crispy noodles.1 onionginger to preference (fresh if possible)garlic to preference (fresh if possible)chicken breast, dicedlettuce leaves, cupschicken stock, 1 cupcornfloursoy saucecrispy noodlesThis recipe is specialto me becauseQuick, easy and healthy after a longday at work!thanks to Kaz from Kiama Downs12

Mango Chilli Chicken SaladMethodFill a bowl with fresh and crispy iceberglettuce, sliced cucumber, avocado, andfreshly sliced mango.Cut a chicken breast into small cubesand fry it in olive oil and Nando’s HotPeri Peri sauce. Add a small can ofEdgall’s Four Bean mix if desired.Pour the chilli chicken mix onto themango salad and enjoy. Add more chillisauce for some kick.iceberg lettucecucumber, slicedavocadomango, slicedchicken breast, dicedNando’s Hot Peri Peri sauceEdgall’s Four Bean mixchilli sauceolive oilThis recipe is specialto me becauseThis dish is not only super tasty, but it reminds me ofmy exchange semester in Mexico, where the flavourof chilli and fresh ingredients were never far away!This dish is certainly something special!thanks to Katerina from Gwynneville13

Greek SouvlakiMethodCombine olive oil, red wine vinegar,garlic, onion, oregano, parsley, mint, andblack pepper in a bowl and mix well.Add meat, toss to coat, cover andrefrigerate marinate for a minimum of 2hours.Preheat the grill medium high. Threadmeat evenly onto skewers and seasonwith salt and pepper.Grill skewers to your liking. Serve withtzatziki sauce, pita bread, and Greeksalad.1kg diced lamb1/4 cup extra virgin olive oil1/3 cup red wine vinegar2 cloves garlic, minced1 onion, finely chopped1 tbsp dried Greek oregano2 tbsp fresh parsley, chopped1 1/2 tbsp fresh mint, choppedcoarse saltblack pepper, freshly crackedThis recipe is specialto me becauseThis is a dish my late father used to cook for us aschildren, and it is a family favourite with my kidsnow!thanks to Sandy from Unanderra14

Alternative PizzaMethodMake the dough according to packinstructions. Roll them into small minibases (for an entrée; larger if you’remaking it as a main) and place on pizzatrays. Cook until slightly browned.Set aside until you’re ready to add thetoppings.Fry the onion with curry powder andcumin. Add the mince and baconand brown the ingredients. Addthe pasta sauce, coconut sugar andWorcestershire sauce. Turn off and addthe English spinach.1 box gluten free pizza pastry bases500g mince4 rashers of bacon1 onion2 tbsp curry powderWorcestershire sauce1 tbsp cumin2 tsp coconut sugar1 jar of your favourite sauce1 bunch English spinach, chopped2 capsicums, dicedsmokey BBQ saucegrated cheeseSpread the sauce onto the bases, addthe mince and top with capsicum andcheese. Bake until cheese has meltedthrought the mince and brownedslightly.This recipe is specialto me becauseMy youngest son has autism, and at his school onWednesday, due to cheap Tuesday, the others comein with pizza. Nathan would try to steal their pizza,but he has severe food intolerance which causeshuge behavioural problems. I have had to come upwith an alternative. After being hit by a car in 2010he doesn’t speak, but by the amount of this pizzathat he eats, I know he loves it. My hubby and olderboys love it too.thanks to Sonia from Dapto15

Budget Busters

Country Grocer’s Zucchini SliceMethodGrate beautiful Country Grocerzucchinis, chop onion finely, and chopbacon or ham. Mix in a bowl.Add cheeses, and fold in self raisingflour. Add oil, salt and pepper to taste.Add lightly beaten eggs. Grease a trayor baking dish well, pour in the mixtureand bake in 180ºc oven for 50-60minutes or until top is golden-brown.Serve and eat hot, or great for schoollunches cold. Enjoy!375gm grated zucchini3-5 rashers of bacon1 large onion, chopped1 cup self raising flour1 cup grated tasty cheese (use cottagecheese for healthier option)1/4 cup parmesan cheese1/3 cup vegetable oil5 lightly beaten eggssalt and pepper to tasteThis recipe is specialto me becauseIt’s easy to make, never had a knock back, andeveryone loves it!thanks to Tony from Mount Pleasant17

Trish’s Tuna TreatMethodChop up the onion, cook in a frying panwith butter until brown.Add milk (enough to cover the pan) -and bring to simmering stage.Remove from heat. Add can of tuna,creamed corn, flour, eggs, grated cheese,and crumble the crusts off a loaf ofbread. Add a squirt of lemon juice.Once all ingredients are mixed together,spoon into a greased casserole dish, topwith cheese and crumble a packet ofpotato chips evenly over mixture.1 brown onion1 tbsp buttermilklarge can of tunacan of creamed corn2 tbsp flour2 eggs2 cups of grated cheesebread crustlemon juicepotato chipsBake in oven 180ºc until cheese isbrowned on top. Serve with fresh breadrolls.This recipe is specialto me becauseMy grown up kids just love this dish, have eventaken the recipe with them and got their wives tocook it for them!thanks to Trish from Kiama18

Aussie RissolesThis recipe is specialto me because1kg premium beef mince1 large onion, diced finely2 eggs3 weetbix, crumbled finely (possibly 4,depends on the day!)sweet chilli sauceWorcestershire saucetomato saucebarbecue saucesalt & pepperI learnt it from my mother,and she was taught it fromher mother, and my husbandloves it so that makes itextra special when I cook it -he feels loved more!thanks to Therese fromAlbion Park RailMethodMix together for patties not too big or too small. Roll in flour and fry in shallow oil til brown, then placein oven to finish cooking for 10-15 minutes on moderate heat.The most important part to this recipe is the gravy, which you make from the pan which you cooked therissoles in. Drain oil from pan. Place flour in base, around 1/4 cup.Cook slightly before adding two beef stock cubes, then gradually add water, stirring constanly to achievegood consistency, and no lumps.Serve it with mashed potatoes and other vegetables of your choice. The more, the better!19

Shepherd’s PieMethodPlace mince in pan, cook over high heat,stirring until meat is well browned. Pouroff excess fat and add onion and carrot.Cook until onion is transparent. Addthyme, tomato paste, Worcestershiresauce, soy sauce, stock, and salt andpepper. Mix well.Bring mixture to boil, reduce heat andsimmer, covered, for 25 minutes. Stir inblended flour and water until mixtureboils and thickens. Reduce heat andsimmer gently for 5 minutes. Placemixture into ovenproof dish.1kg minced steak1 large onion, finely chopped1 carrot, finely chopped1/4 tsp thyme1 tbsp Worcestershire sauce2 tsp soy sauce11/2 cups beef or chicken stocksalt & pepper2 tbsp plain flour1/4 cup waterThis recipe is specialto me becauseThis dish is special to me because it was my great,great, great, great - grandmother’s.thanks to Lola from MangertonTopping Ingredients750g old potatoes60g butter1/4 cup milksalt & pepperMethodBoil potatoes until tender. Drain and mashpotatoes. Add butter and milk and beatuntil smooth and creamy. Season with saltand pepper.Spread potato evenly over meat, and bakeat 180ºc for 45 minutes, or until goldenbrown. Score potato mixture with a forkbefore putting in oven; this helps make itcrisp and crunchy.20

Lisa’s Creamy Chicken LasagneMethodPreheat oven to 180ºc. Combineshredded chicken, bacon and onion in alarge mixing bowl and set aside.Melt butter over medium heat, then mixin flour. Cook for one minute, removefrom heat and stir in milk.Return pan to heat and stir until saucethickens (approx 8 minutes). Removesauce from heat, then pour over chickenmixture. Stir to combine.Next, start layering. Start with a scoopof chicken mix, then lasagne sheet,chicken mix, lasagne sheet etc until youfinish with a lasagne sheet on top.1 BBQ chicken, skin & bones removed, shredded250g bacon or ham, diced1 medium onion, diced100g butter1/2 cup plain flour2 1/4 cups milklasagne sheets1 handful of sliced mushrooms1 carton of cream1 egg, beaten2 cups grated cheeseSpread sliced mushrooms across thetop Combine egg and cream, and pourover top of mushrooms. Sprinkle cheeseover top to cover. Cook in oven for 40minutes until cheese is golden andpasta is cooked through.Allow to rest for 10-15 minutes, slice andserve.This recipe is specialto me becauseIt’s deliciously comforting... perfect served with aside of salad, and tastes even better the next day!thanks to Lisa from Horsley21

Mains

Smokey BBQ Bourbon Pork Spare RibsMethodBoil pork ribs until tender in large pot.In frying pan, get heat up and place inBBQ sauce, stir, then add in (gently)bourbon - tilt to side of flame and get itto become set alight (helps burn out thealcohol).Once it has burnt itself out, add creamslowly and keep stirring. Turn heatdown and keep tasting until desiredcreamy taste is achieved.Then just plate up and lather withsauce!8 pork ribs1/2 cup smokey BBQ sauce(Hickory flavour is the best)1/3 cup bourbon whiskey1/3 cup creamThis recipe is specialto me becauseI made it by accident one day and it tasted unreal,so I’ve been making it ever since!thanks to Deborah from Unanderra23

Damien Leith’s Cannellini BeansMethodHeat a little oil in a pot. Finely choponion, bacon, garlic, some thyme leavesand some fresh chillies.Put all the ingredients into the potand fry until golden. Add about halfa teaspoon of paprika and the tin ofchopped tomatoes. Simmer for 1-2minutes.Add two tins of cannellini beans, cookon low heat for around 20 minutes oruntil beans are soft.Season with salt and pepper. We liketo add a dollop of créme fraiche andcoriander to serve.1 onion3-4 strips of streaky bacon2 cloves garlicthyme leavesfresh chillismoked paprika1 can chopped tomatoes2 cans cannellini beansThis recipe is specialto me becauseIt’s a simple recipe that I learnt somewhere alongthe way for homemade beans, that my kids love!thanks to Damien Leith, 2006 AustralianIdol winner24

Baked Tortilla Kangaroo StackThis recipe is specialto me because1 onion, chopped500g kangaroo mince375g jar Old El Paso Thick ‘n’ ChunkySalsa35g sachet Old El Paso seasoning mix1/2 red capsicum, diced1/2 green capsicum, diced6 mushrooms, sliced6 or 8 tortillas1 packet frozen spinach, thawed, or freshspinach diced finely1/2 cup grated cheddar cheesesaladIt’s delicious!thanks to Karen fromBlackbutt4-6MethodPreheat oven to 200ºc. Spray large saucepan with cooking spray, brown mince. Add onion, capsicum, andmushrooms, and cook to your liking.Add 2/3 of salsa, and sprinkle taco seasoning in. Stir and bring to boil, reduce heat and cover and simmerfor 10 minutes.Spray lasagne dish with cooking spray. Cut all the tortillas in half down the centre. If you have 8, place 4halves on the base of dish, so each straight edge is along the sides of the dish. If only 6, don’t do this, keepthe tortillas whole.Pour half of the mince mixture on the bottom of the dish, layer with 4 halves of the tortillas. Then put allthe spinach in. Then 4 of the tortillas. Then the rest of the mince, and then the last of the tortillas.Top with remaining salsa, and sprinkle with cheese. Bake in oven for 30 minutes until cheese is meltedand golden brown. Let sit for 5-10 minutes before serving.25

Sweet Potato & Caramelised Onion FrittataMethodPreheat oven to 180ºc. Line a deep 25 x35cm baking tray or lasagne dish withbaking paper.Peel and dice sweet potato into 3cm chunks.Put potato in baking tray and spray witholive oil spray or toss in olive oil. Seasonwith fresh ground salt and pepper. Scattersage or thyme leaves over potato. Bake inoven 30 minutes or til just tender.1kg sweet potato (kumara)1 tbsp olive oil or spray1 large red/Spanish onion5 fresh asparagus spears, cut into 2cm lengths250ml thickened cream10 free range eggs40g fresh grated parmesan cheese100g feta cheese50g butter2 tbsp brown sugar1 tsp balsamic vinegarfresh sage or thyme sprigsThis recipe is specialto me becauseIt’s a great vegetarian dish for even the most basiccarnivore, it has so much flavour you don’t evenrealise there’s no meat in it! And because real mendon’t eat quiche, you can call it a potato and onionpie and they won’t know! It’s so versatile, as a brunch,lunch, dinner or even served cold as a bite size canapé!thanks to Nicole from Nowra HillSlice onion thinly and add to a small frypanwith butter. Fry gently over medium heattil onions start to soften. Add brown sugarand balsamic vinegar to onions and stiroccasionally with a wooden spoon. Reduceheat and let the onions cook til caramelisedand sticky - about 10 minutes. Should besyrupy - not dry and hard like toffee.In a large jug beat together eggs and cream.Season with salt and pepper, add parmesanand stir through. Remove sweet potato fromoven when just cooked. Gently pour eggmixture over potato.Scatter asparagus and crumbled fettaover top of egg. Dollop teaspoonfuls ofcaramelised onion on last - drizzling anysyrup in pan over top of egg.Bake at 180ºc for 25 - 30 minutes or til eggis puffed up and golden. test middle with askewer to make sure the egg is set.Serve with a salad and crusty bread rolls.26

Luke Parker’s Swannies Beef Raviolipacket of San Remo beef raviolipacket of spinach ricotta agnolotti sauce1kg beef mince2 brown onions1 capsicum2 carrots250g mushroomsdiced bacon2 jars tomato pasta sauce(I prefer tomato garlic)4MethodCut up all of your vegetables to your preference.Brown the mince in a pan.Add onion, carrot, capsicum, bacon, and mushrooms.Boil the pasta.Add sauce to mince to mince and vegetables and simmer for 10 minutes. Serve up and BOOM!thanks to Luke Parker, 2012 Sydney Swans Premiership player27

Gnocchi & Prawns in Arrabbiata SauceMethodBoil potatoes in their jackets. Whencooked, peel and put through a ricer.Put flour, potatoes, and egg in a bowl,mix together until firm, cut into sectionsand roll each section into long rolls,then cut to desired size.Bring water to boil and add gnocchi.small quantities at a time until they riseto the top. Remove and continue untilall done. Set aside.Gnocchi1kg potatoes200g plain flour1 eggArrabbiata Sauce2 tsp olive oil1 brown onion, coarsely chopped1 garlic clove, crushed1 fresh long red chilli, finely diced6 rashers rindless shortcut bacon, chopped500g peeled green prawns(can be replaced by chicken if you prefer)4 x 400g tins of diced tomatoessplash of watersalt & pepper to tastebasil, to garnishHeat olive oil in a saucepan overmedium heat. Add onion, garlic, chilli,and bacon, cook stirring for about 4-5minutes. Cook green prawns separatelyin a little oil until just pink then add tomix. Stir in diced tomatoes and a splashof water, cook for another 5 minutes oruntil the sauce thickens slightly.Season with salt and pepper. Addcooked gnocchi to sauce to heatthrough. Put in a serving bowl, drizzlewith a little olive oil and some basilleaves to serve.This recipe is specialto me becauseIt was one of my late husband’s favourite dishes andI also made it for the best chef competition at LakeIllawarra Police and took out the award. I am a loverof hot and spicy food.28thanks to Merika from Farmborough Heights

Mowie au Captain Roscoe1 1/2 - 2kg blue morwongchopped parsley1 shallotgrated rind & juice of 1 lemon6 button mushrooms1/2 tbsp butter2 tbsp browned bread crumbssalt & pepper to taste1 glass white wineMethodFirst off, book on MV Signa and catch a Mowie (but if you’re buying, ask for a blue Morwong) about 1.5kgto 2kg. Now, you will need a good quality white wine (I always cook with wine, sometimes I even put it inthe food). Open wine and pour a good size glass, or open a stubby. Take a decent mouthful and swallow.Now if you got the fish on Signa, scale and use wife’s toothbrush to clean black from inside of gut cavity(please wash tooth brush thoroughly before returning). Cut off head and fins (if you’re buying, ask thefish monger to do this for you).Grease a baking dish with a little butter. Chop the mushrooms & shallots, mix with the lemon rind andchopped parsley. Take another mouthful of beverage. Sprinkle half of the mixture into the bottom of thebaking dish. Put the fish over the mixture, scoring both sides of the fish first.Sprinkle what’s left of the mushroom mixture over the fish. Season with salt, pepper and a little lemonjuice. Cover with the bread crumbs and a few dollops of butter. Fill a fresh glass with wine (may as welltop up yours too) and pour around fish. Bake in a moderate oven or lidded BBQ for 20 - 30 minutes.thanks to Captain Roscoe, skipper of the MV Signa29

Cashew Nut Lamb CurryMethodMarinate diced lamb with yoghurt for atleast half an hour. Dry roast the spices,cool and grind or pound finely.Heat about 1/2 cup oil or melted ghee.Add the ground spices, curry leaves, andlamb. Combine and let simmer for halfan hour.Ground the cashew nuts with thickenedcream till it becomes a paste; add waterif necessary.Add the cashew nut mixture along withthe almond meal into the simmeringlamb1kg leg of lamb, diced1 cinnamon stick2 tsp coriander seeds1 tsp cumin seeds1 tsp chilli powder or dry red chillies1 sprig of curry leaves125ml thickened cream75ml yoghurt200g cashew nuts100g almond meal2 tbsp chopped corianderAdd salt for taste, add coriander, and letlamb simmer for an hour or more untiltender. Best served with chapatis ornaan.This recipe is specialto me becauseIt has proven to me and the nation that I can cookthe best curry ever without onions, garlic, andginger - the main elements of a curry base!thanks to Dalvinder Dhami, 2012 MasterchefSeason 4 contestant30

Jazadalz Slow Cooked Lime Infused Lamb Masala1 leg of lamb, deboned, skin removed, chopped2 Spanish onions, sliced in wedges10 cloves garlic, crushed2 tbsp chopped bird’s eye chillies1 tsp grated ginger2 star anise2 cinnamon sticks2 tsp coriander powder2 tsp cumin powder2 tbsp dry oreganosalt & pepper4 tomatoes, roughly chopped (or 2 cansof tomatoes)4 tbsp hot paprika1 cup lime juice (reserve 4 limes after squeezing)1 cup beef stock4 bay leavesMethodHeat enough oil to cover base of pot; add onions, garlic, ginger and chillies, cook til lightly brown.Add meat and all other spices. Add lime juice, lime, bay leaves, tomatoes, and salt, and simmer on low heatfor 4 hours.Serve dish with rice, salad, yoghurt, and papadums.Thanks again to Dalvinder Dhami for providing these two beautiful recipes!31

Orange Slow Cooked SilversideMethodTrim meat of excess fat and sinue. Cutoranges into 10mm thick slices and linethe bottom of slow cooked or large pot.Mix other three ingredients together ona biscuit tray. Pat meat dry with kitchentowel and roll meat in mix. Coat all overwith clean hands.Place meat onto the bed of orange slicesand add enough water to cover orangesby about 30-40mm. Cook on low for 1hour with lid on (this will help to keepsauce in place). Very carefully covermeat with water cook for a further 3-4hours depending on size of meat.1 good sized piece of silverside2 oranges3 tbsp of each:sweet chilli saucedijon mustardgrain mustardServe with vegetables and white sauce.Allow left over meat to cool incooking pot to prevent it from dryingout. Remove meat from water whencooled and wrap in alfoil. Makes greatsandwiches next day.This recipe is specialto me becauseA very good friend told me how to cook silversidethis way.thanks to Mal from Barrack Heights32

Matt’s Magic MealMethodTrim the rind off six slices of yourshortcut bacon and chop into smallpieces to spread over the dish.Cook the chopped bacon in a mediumsized frying pan until the bacon iscooked to your liking.Pour all of your Cream of Chicken soupinto a bowl or jug, then add your 1/2 cupof full cream milk to the soup. Stir untilit is all mixed through together.Spread out 5 chicken tenderloins allover the bottom of a small to mediumsized oven proof dish, then spread halfof your cooked and diced bacon overyour tenderloins.1 packet of chicken tenderloin stripsCampbell’s Cream of Chicken soup1/2 cup full cream milk6 slices shortcut bacon1/2 cup grated cheesePour half of the soup over the bottomlayer of chicken and spread all over,then sprinkle half of your greatedcheese.Place a second layer of chickentendorloins on top, sprinkle over therest of your bacon pieces then pour overthe rest of your soup and spread all over.Lastly sprinkle over the top the greatedcheese that you have left.This recipe is specialto me becauseI am only 16 and this is the first dish that I served upto my mum and sister and we all enjoyed it very much.And on a day when mum has been working hard I canjust cook this for all of us.Place the dish in a pre-heated oven of180degrees. Cook for 45-50 minutesuntil the cheese on top is slightlygolden and bubbling.thanks to Matt from Corrimal33

Winter Warmer Beef CasseroleMethodHeat a large, heavy-based casserole dish,add olive oil and butter, sauté the dicedvegetables (except garlic) over low heat,toss in the thyme, rosemary and bay leaf,clamp the lid on and allow the vegiesto collapse over a 20-30 minute period(this releases the natural sugars). Checkregularly and stir to prevent sticking.Add garlic and cook for a few minutes.Remove pan from heat.Whilst the vegies are sauteeing, cut beefinto bite sizes pieces, coat with smallamount of flour and fry off quickly in amed - hot frying pan, set aside in separatedish until ready to add to casserole.Add the meat and the rest of theingredients to the casserole and bakein oven at 170 - 180 C for 1 1/2 - 2 hours,checking regularly and topping up withbeef stock if required.1.5 - 2kg blade or chuck steak, cubed, fat trimmedflour2 tbsp olive oil2 tbsp butter2 onions, finely diced1 carrot, finely diced1 parsnip, finely diced1 suede, finely diced2-3 cloves garlic, crushed2 sticks celery, diced (optional)2 small potatoes, cubed1/2 sweet potato, cubedfrozen peas/beans (optional)1 - 2 cups beef stock (or more if needed)2 tbsp tomato paste2 cans diced tomatoes1/3 cup Worcestershire sauce1/2 - 3/4 cup red wine1 tbsp sugarsalt & pepper to tastesmall bunch of fresh thyme & one sprigof rosemary (tied with kitchen string)2 bay leavesMeat should be tender and a thick sauceshould have formed. Remove from ovenand allow to rest for 20 mins with lid ajar.No thickening agent should be required.But if the sauce is thin and copious still,thicken with either cornflour or with aflour and butter roux (equal parts flourand butter, cooked over a medium heatuntil thick, add in small amounts to hotcasserole, whisking constantly).This recipe is specialto me becauseI created it and it’s wonderful to have the aromaswafting through the house on a cold winter afternoon,and there’s enough for at least a couple of meals andit tastes better on each reheat.thanks to Glenice from Kiama34

Seasoned Pork RoastMethodCombine all ingredients (except porkchops) and mix well.Spread evenly on chops.Skewer chops together, fat side up,and roast in a hot oven, 200ºc, forabout 2 1/4 hours, or until done.This recipe is specialto me becauseIt’s a favourite with the family, you can make it a smallroast or large depending how many are eating!220g mushrooms, sliced in butter sauce3 cups fresh breadcrumbs1/2 tsp white pepper1 tsp mixed herds1 tbsp dried onion flakes6 pork loin chopsthanks to Heather from Dapto4-635

Matt’s Chilli Lime ChickenThis recipe is specialto me because6 chicken thigh fillets (boned)4 limes1/4 cup sweet chilli sauce4 Beerenberg tomato chutney (2 normaland 2 hot)1 sliced birds eye chilli (optional)salt & pepper to tasteMy wife is the cook inour house, and this is thefirst dinner I made for ouranniversary. My wife lovedit and now asks me tomake it all the time!thanks to Matthew fromOak FlatsMethodPlace zest and juice of limes, sweet chilli sauce, tomato chutney, chilli, salt and pepper into a largezip lock bag. Give it a bit of a mix and add chicken. Seal bag, removing as much air as you can.Massage chicken in marinade and place in the fridge for 4 - 6 hours.Place the entire contents (marinade and all) in a foil tray (great no washing up.) Place in the oven at180 degrees and bake for about an hour and a half.Serve with boiled rice and fresh lime to squeeze over the top. Make sure you add plenty of the sauceover the top to mix with the rice. Enjoy!!36

Crunchy Top ChickenMethodLay the chicken pieces in anoven proof dish.Combine butter, mustard andWorcestershire sauce and brushover chicken.Combine remaining ingredientsand press on top of chicken.Bake in preheated oven at 180cfor 30 minutes. Serve with salad.4 chicken breasts, trimmed and cut in half1 tbsp butter or margarine, melted1 tsp Worcestershire sauce1 tsp wholegrain mustard1 1/2 cups fresh bread crumbs1/3 cup parmesan cheese1 tbsp of chopped chives or parsley250g chopped and cooked baconThis recipe is specialto me becauseThis is a gourmet meal that is easy to prepare andis loved by all who try it.thanks to Pam from Horsley37

Cannelloni Ricotta & SpinachThis recipe has beenspecially supplied by1L tomato Napoli300ml béchamel (white) sauce600g fresh ricotta500g baby spinach - washed, blanched,chopped, & drained150g grated parmesan6 large eggssalt & cracked black pepper8 fresh pasta sheets150g grated parmesan (extra, for baking)thanks to Centro CBD,Wollongong4MethodPreheat oven to 190ºc. Lightly grease a 20cm x 28cm x 4cm-high ovenproof dish. Pourin half tomato Napoli and béchamel, spreading evenly over base.Place ricotta, spinach, parmesan, eggs, salt and pepper in a large bowl, and mix tocombine.Cut each pasta sheet into 14cm x 16cm pieces. Place 1/4 cup of ricotta mixture alonglength of each pasta sheet and roll up to form a tube. The mixture should make 8tubes.Lay tubes side by side in the dish. Spoon over extra tomato Napoli and béchamel tocoat. Sprinkle with cheeses and bake for 25 minutes or until golden.39

Tandoori Chicken (without aTandoori oven)MethodPrick chicken well with fork or skewerand place in a deep bowl.In separate bowl, place yoghurt and addall the other ingredients. Mix well.Pour mixture over the chicken pieces,making sure they are completelycovered with the marinade. Cover withfoil or cling wrap and leave in fridgeovernight.Place the chicken pieces on a wire trayin a roasting tin. Coat each piece withthe remaining marinade. Bake in theoven for 1 ¼ - 1 ½ hours until tender at175ºc.4 chicken quarters, skinned (preferably breast)150g of Greek yoghurt1 large onion, finely chopped2 cloves fresh garlic, crushed1 inch piece of ginger, or teaspoon of groundginger6 tsp of hot curry powder1 large tsp salt2 tsp brown vinegar2 tsp Worcestershire saucejuice of 1 lemonadd fresh red chilli, chopped finely totaste (if required hotter)Serve on a bed of lettuce garnished withslices of tomato, onion and lemon, mintyoghurt and mango chutney.4This recipe is specialto me becauseI love this recipe because it was given to me by a Pakistanicolleague when I was teaching cooking many years ago.It is beautifully spicy without being hot. He created itespecially for me so that I could cook it in a normaloven, and still get an authentic flavour.this recipe is thanks to 96.5 Wave FM boss, Wendy Gee!40

My Mum’s Beef Ragout BallsMethodGently fry chopped onion and garlicuntil transparent, drain and cool.Combine all the ingredients formeatballs then roll into small meatballs.Cook meatballs until browned all overin fry pan, remove from fry pan anddrain.Wipe fry pan with paper towel, turndown to simmer. Add tiny onions andfry gently for about 10 minutes turning,sprinkle 1/2 teaspoon of sugar. Removefrom pan.Meatballs1 large onion, chopped fine2 cloves garlic, crushed500g lean beef mince1 tsp horseradish relishsalt and pepper3/4 cup crushed corn flakes1 beaten eggRagout6 tiny onions, peeled1 can tomato soup1 can mushrooms in butter sauce3/4 cup beef stock2 sliced carrots2 tbsp dried basil6 small new potatoes, boiled wholeAdd soup, mushrooms, herbs and stockwith carrots to the pan and simmer for10 minutes.Add meatballs and simmer for a further5 minutes. Serve with crusty bread.This recipe is specialto me becauseIt is one of those dishes from my childhood that my mumcooked. I cook it too, it’s a quick, easy one that can bedone even when you workthanks to Christine from Corrimal41

Bugs Bunny in a Pot1 whole rabbit, cleaned & cut into pieces2 onions6 fresh ripped tomatoes2 tins diced tomatoesfresh basil1/2 cup red winegarlic500g pitted black olivesfresh parsleyplain flouroilThis recipe isCourtesy ofTony NealeFishnets Takeaway, FairyMeadowMethodTake the good old rabbit pieces and dust in the flour until the rabbit is well coated; heat a largepan and fry the rabbit pieces until they are golden brown, drain and let rest. Be careful not to cookthe rabbit too much as it will become tough.Dice up the onion and garlic and sauté until the onions become transparent, place the rabbit andjuices into a casserole dish. Combine onions, diced tomatoes, tinned tomatoes, fresh choppedbasil, red wine, olives. Make sure that there is enough liquid to cover the rabbit; add stock ifrequired. Place in a medium temp oven, approx 180º for 2-3 hours until rabbit is tender.Take out of the oven and drain off liquid (dont discard anything). Place strained liquid into a panor saucepan and bring to the boil to reduce. Thicken slightly with left over flour, once thickenedadd fresh chopped parsley and return strained onion etc back to the mixture. Serve with mashedpotatoes and veg, then a good helping of the sauce.This recipe was one of the first dishes my grandmother taught me to cook, I love to cook this and nottell people what it is until they have finished. If cooked correctly, the rabbit will be tender and not astrong taste.42

Desserts

Strawberry Mallow MousseMethodSprinkle the gelatine over the water in asmall dish and place that dish over hotwater for the gelatine to dissolve.Wash and hull the strawberries andchop roughly, put the strawberries andmarshmallows into a large pot over alow heat until marshmallows melt, stircontinually so as not to burn.Add the dissolved gelatine, lemon juiceand Grand Marnier, refrigerate until coldand slightly thickened or set.Whip the egg whites until soft peaks formand whip the cream also (separately).Then fold the whipped cream into thestrawberry mixture and fold the whippedegg whites a half at a time into themixture.1 punnett strawberries100g packet white marshmallows1 tsp gelatine1 tbsp lemon juice2 tbsp Grand Marnier2 tsp water1 cup cream2 egg whites(I usually double most of the quantities and usea large packet of pink and white marshmallows)Return to the fridge to reset for at least 2hours before serving. You can substitutethe Grand Marnier for Cointreau ifdesired or omit it if serving for youngchildren.This recipe is specialto me becauseEvery time it is made, it creates chaos as everyonefights for the very last bit so it is full of greatmemories.thanks to Luci from Albion Park44

Toblerone or Mars Bar Cheesecake200-250g packet plain or cream filledchocolate100g unsalted butter, melted500g cream cheese¾ cup caster sugar1 cup thickened cream3 tsp gelatine1/3 cup cold water100g milk chocolate or chocolate bar, melted100g Toblerone or mars bar (or any otherfavourite chocolate bar)2 tbsp BAILEYS liqueur (optional)MethodSprinkle gelatine over cold water in a glass jug and let sit to absorb. Do not mix. If there is some dry gelatineon top when all absorbed, swirl to cover or add a little more water. Use a food processor to process biscuits.Pour in melted butter. Process to combine.Press biscuit mixture into a baking paper lined springform tin. Tip - use a piece of baking paper biggerthan tin and clamp sides on with paper hanging outside of base - easier to remove and cut cheesecake whenset. Refrigerate base while making cheese mix. Rinse processor bowl and blade. Gently heat gelatine ina saucepan on lowest heat (simmer plate) until dissolved. Or microwave on low power setting (3-4) for 10second bursts until dissolved and clear. DO NOT BOIL. Leave gelatine to cool a few minutes, but make sure itdoesn’t set.Add cream cheese to processor and process to break up. Add caster sugar and process again. Add cream andBaileys to processor and process until smooth, keep scraping sides and bottom of bowl to get lumps out. Pourin gelatine and process until smooth, scraping sides and around blade intermittently.Melt milk chocolate or chocolate bar and then pour into processor while blade is spinning – this avoids lumpsof chocolate from forming. Chop extra chocolate bar into small pieces. Scatter chocolate bar pieces intoprocessor bowl and gently pulse 2 or 3 times to distribute through cream cheese. Don’t over process at thisstage or you won’t have any Mars Bar/Toblerone chunks in the mixture.Pour cream cheese on top of base and smooth. Decorate with chocolate/caramel topping (spiral from centrethem drag a skewer from middle to outside to make a spiders web pattern) and refrigerate for 4-5 hours orovernight.This dessert combines my husband’s two favourite foods - cheesecake and chocolate! - thanks to Nicole from Nowra Hill45

Pimped Butterscotch Self-Saucing PuddingMethodPreheat oven to 170ºc. Combine goldensyrup, butter and milk in a mixing bowl.Combine flour and brown sugar and addslowly to the liquid mix while whisking.Add crushed chocolate to batter andpour into greased ovenproof dish.To make sauce, sprinkle brown sugarevenly over the batter. Combine syrupand boiling water and pour over thebatter using the back of a spoon.1 1/4 cups self-raising flour1/4 cup brown sugar firmly packed150ml milk1 egg65g unsalted butter, melted1 tbsp golden syrup5 rows Cadbury’s Caramello family block ofchocolate, crushedSauce1/4 cup brown sugar firmly packed2 tbsp golden syrup300ml boiling waterBake for 35 mins or until cooked on topand golden brown, serve with cream orice cream.This recipe is specialto me becauseYou can substitute the Caramello chcoolate with yourfavourite chocolate!thanks to Tim from East Corrimal46

Homemade Italian GelatiWhite Chocolate Flan1 can condensed milk160ml double thickened cream2 tbsp coffee liqueur (or whateverflavour you prefer)MethodBlend ingredients with whiskattachment until cream.1 large block Cadbury Dream white chocolate1 carton sour cream1 sweet flan base1 Cadbury Chocolate FlakeMethodMelt chocolate and let cool slightly; tipin sour cream and give it a good mix.Place in air tight container and freeze.Makes 1 litre.Pour into flan base and put in fridge toset for 2 hours. Crumble flake over top.This recipe is specialto me becauseTravelling through Italy we tried every type of Gelati.Now we can make it at home, we hace made over tendifferent flavours and everyone loves them. I will neverbuy ice cream again!thanks to Julie from KanahookaThis recipe is specialto me becauseI love this dish as it is quick and simple and very, very,very yummy! Everytime I take it to a party, everyonewants to know how I make it.thanks to Samantha from Figtree47

Sour Cream Slice125g butterbutter cake mix1 cup coconut425g tin pie apple/apricotssmall tub light sour creamcinnamon/all spiceMethodPreheat oven to 180ºc. Take sour cream out of the refrigerator so it starts to soften. Mix togetherdry butter cake mix (do not make this mixture up) and coconut.Melt butter and add to dry mixture. Mix together and press into square tin approx 30x30cm. Bakefor 15 minutes and remove from oven.Spread pie apple over the top of the cake mixture - can do this whilst hot or cooled. Spreadsoftened sour cream gently over the top of the apple so that it makes a slim layer.Sprinkle with cinnamon. Bake for a further 15 minutes. Allow to cool and place in fridge for acouple of hours or overnight.This recipe is special to me because it was given to me by a much older ex co-worker many years ago, it’s easy and alow fat party pleaser! - thanks to Susan from Wollongong48

Lemon Syrup CakeRaw Lemon Healthy CheesecakeMelt together on low heat (do not boil):125g butter1 cup white sugargrated zest 1 lemonWhisk in separate bowl:3 eggs3/4 cup milk1 1/2 cups SR flourMethodAdd half the egg mix and half the flour tothe saucepan. Fold gently. Add remainingegg and flour to saucepan.Crest: combine in food processor till smooth, pressinto cake pan.11/2 cups almonds, 1/2 cup pitted medjool dates,1/4 cup dedicated coconutFilling3 cups cashews, 3/4 cup lemon juice, 1/2 cup organichoney, 3/4 cup organic coconut oil, 1 tbsp vanillaessence, 1/4 cup waterMethodCombine all ingredients in food processor,and blend till smooth. Pour over crust. Place infreezer for an hour.Pour mixture into loaf pan and back for 40minutes at 180ºc.When cooked, boil together 1/2 cup sugarand half cup lemon juice. When sugar isdissolved, pour syrup over hot cake. Allowto soak into cake in tin, and serve straightfrom the tin.Defrost cake in fridge for 2 hours before serving.This recipe is specialto me becauseIt is yummy and easy to make. The raw eating is an oldbut fashionable thing at the moment. It fits in to specialeating requirements unless you have a nut problem.thanks to Janelle from Flinders49

Passionfruit SliceBase1 cup self raising flour1/2 cup coconut1/2 cup sugar125g butter1 tsp vanillaFilling1 tin condensed milk2 lemons, juiced2 passionfruitsMethodMix all dry ingredients for the base together in a large bowl; melt butter and add to dryingredients with vanilla. Grease a lamington tray; add the mixture and bake in a moderate ovenfor 15 minutes or until golden; let cool.Mix all ingredients for the filling together and spread over the top of cooled base; bake in a slowoven for 10 minutes or until set, allow to cool. Top with whipped cream and passionfruit.Place in the fridge to cool, cut into squares, and enjoy!This recipe is special to me because it is a family recipe and has been passed down through the generations.Anyone who tries it loves it! - thanks to Rochelle50

Caramel Chai Rice Pudding withSweet Fried ApplePudding Ingredients4 teabags chai teazest of 1 orange1 cinnamon stick1/2 tsp ground ginger2/3 cup short grain rice1L milk1/2 can caramelised condensed milkApple Ingredients & Method20g butter2 red apples, peeled, cored & diced2 tbsp brown sugarPut the butter in a pan and melt. Add theapples, stirring to coat, and put the lidon the pan to help cook and soften them.Stir occasionally.When apples are soft and golden, addthe sugar, stirring to coat, and cook untilsugar has caramelised. Remove panfrom heat and sprinkle with cinnamon.MethodPut the teabags with 1 cup milk in a saucepan over moderate heat. Bring to the boil, then lower heat and addin zest, cinnamon stick and ginger, heating for 1 minute.Remove from heat and let steep for 5 minutes. Remove the teabags from milk. In a large pot put the spicedtea milk, remaining 3 cups of milk and the rice. Heat over a moderate heat, stirring occasionally so the ricedoesn’t stick.After 10 minutes add the caramelised condensed milk, stirring to combine. Lower the heat and cook slowly forabout 15 minutes more, or until rice is soft and pudding is thick, adding more milk if required.51

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