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Weet-Bix slice

Butter 180 g

Vanilla essence 1 tsp

Coconut shavings 1 cup

Weet-Bix 3 crushed

Flour 1 cup

Baking powder 1 tsp

Sugar 3/4 cup

Cocoa 1/4 cup

Icing sugar 1 1/2 cups (icing)

Cocoa 1 tsp (icing)

Butter 25 g (icing)

Coconut shavings 1/2 cup (icing)

Thai Red Curry Paste

Red onion or shallot 1

Fresh lemongrass 1 stalk

Red chillies or paste 1-2

Garlic 4 cloves

Ginger 1 thumb-size piece

Tomato paste 2 Tbsp

Fish sauce 2 Tbsp

Lime juice 2 Tbsp fresh squeezed

Chilli powder 2 Tbsp or 2 chillies

Shrimp paste 1 tsp

Sugar 1 tsp

Ground cumin 1 tsp

Ground coriander 3/4 tsp

White pepper 1/4 tsp

Ground cinnamon 1/4 tsp

Coconut milk 1-2 Tbsp (for desired consistency)

Thai red curry

Vegetable oil 1 Tbsp

Ginger & garlic paste 1 Tbsp

Red curry paste 4 Tbsp

Coconut milk 800 ml

Chicken thighs 8 skinless, boneless and cut into chunks

Lime leaves 4

Fish sauce 2 Tbsp

Brown sugar 1 Tbsp

Thai basil

Red chilli 1 sliced diagonally

Basil or coriander

Ginger thumb-sized & cut into matchsticks

Jasmine rice cooked to serve

Mug Brownie

Brown sugar 1/4 cup

Butter 2 Tbsp

Cocoa 2 Tbsp

Self raising flour 1/4 cup

Milk 1/4 cup

Fudge Pudding

Flour 1 cup

Baking powder 1 tsp

Cocoa 2 Tbsp

Sugar 3/4 cup

Butter 50 g

Milk 1/2 cup

Vanilla essence 1tsp

Brown sugar 1/2 cup (topping)

Cocoa 1 Tbsp (topping)

Instant coffee 1 cup hot (topping)

Vanilla Cake

Flour 300 g

Baking Powder 2 1/2 tsp

Salt 1/4 tsp

Eggs 4 large

Caster sugar 300 g

Butter 115 g

Milk 250 ml

Vanilla extract 3 tsp

Vegetal/ canola oil 3 tsp

Butter 225 g (icing)

Icing Sugar 500g (icing)

Vanilla extract 3tsp (icing)

Milk 2-3 tbsp (icing)

Recipe Book