Margarita 

Makes

6

Ingredients

• 180ml tequila
• 90ml Cointreau
• 90ml freshly squeezed lemon juice
• 4 cups ice
• sea salt, to serve

Method

1. Place 6 cocktail glasses into the fridge.
2. Combine half the tequila, half the Cointreau, half the lemon juice and half the ice in a food processor. Pulse on and off until ice is crushed.
3. Spread salt onto a sheet of baking paper. Remove 3 glasses from fridge. Dip rim of each glass into salt. Fill glasses with margarita mix. Repeat with remaining ingredients and glasses. Serve.

 

Mexican potatoes 

Preparation Time

10 minutes

Cooking Time

60 minutes

Ingredients (serves 4)

• 4 large (1kg) washed potatoes
• 1 tbs olive oil
• 4 rashers bacon, chopped
• 1 onion, finely chopped
• 2 tbs taco seasoning mix
• 420g can baked beans in tomato sauce
• 1 avocado, mashed

Method

1. Preheat oven to 190°C. Line baking tray with non-stick baking paper. Pierce skin of potatoes in several different places using a fork or skewer. Place potatoes on baking tray.
2. Bake in oven for about 1 hour or until tender. Remove from oven and cut a 5cm deep cross into each potato. Press sides to open cross to hold Mexican bean filling.
3. Meanwhile, in a frying pan heat 2 tsp oil over medium heat. Fry bacon until crisp. Drain on paper towel and wipe out pan.
4. Heat remaining oil in same pan over medium heat. Add onion and cook 2-3 minutes until softened. Stir in taco seasoning mix and cook for 30 seconds. Add baked beans and stir until heated through.
5. Place potatoes onto serving plates. Fill with bean mixture and top with avocado and crisp bacon.

Notes

Tip: If you're short of time, speed up the cooking process and microwave the potatoes on High/100% for 8-10 minutes until tender

 

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If you want a certain recipe please comment and just tell me the recipe and I will see if I can find it.

Carrot cake with cream-cheese frosting

Preparation Time

35 minutes

Cooking Time

120 minutes

Ingredients (serves 10)

• 2 cups (300g) self-raising flour
• 1 1/2 cups (225g) plain flour
• 1 tsp bicarbonate of soda
• 2 1/2 tsp ground cinnamon
• 2 1/2 tsp ground nutmeg
• 2 cups (440g) caster sugar
• 3 1/2 cups coarsely grated carrot
• 100g walnuts, roughly chopped
• 1 1/4 cups (310ml) vegetable oil
• 5 eggs, lightly beaten
• 300g sour cream
• 2 tsp vanilla extract

• Cream cheese frosting

• 500g cream cheese, softened
• 1 tsp vanilla extract
• 3 1/3 cups (500g) icing sugar

• Candied carrot

• 1 large carrot, shredded lengthways using a zester, plus 1 small carrot
• 1 cup (220g) caster sugar
• 1 green jelly snake, cut into thin strips

Method

1. Preheat oven to 180°C. Grease and line a 25cm round cake pan with baking paper.
2. Sift flours, soda and spices into a large bowl. Add caster sugar, grated carrot and walnuts and stir to combine.
3. In a separate bowl, whisk oil, eggs, sour cream and vanilla until smooth.
4. Add to dry ingredients and stir until just combined. Pour into pan, smoothing top with a spatula. Bake in the oven for 2 hours or until a skewer inserted into the centre comes out clean. Stand for 20 minutes, then turn out onto a rack to cool.
5. For frosting, beat cream cheese using electric beaters until smooth. Add vanilla and beat well. Gradually add icing sugar, beating until smooth and creamy.
6. Split cooled cake into 2 layers. Spread bottom layer with half the frosting. Add top, then spread with remaining frosting.
7. For candied carrot, cut a 4cm piece from the end of the small carrot and use a vegetable peeler to make a small carrot shape. Place sugar and 1 cup (250ml) water in a pan over low heat, stirring to dissolve sugar. Add the mini carrot and simmer for 1-2 minutes until just tender. Remove and set aside. Add the shredded carrot to the pan and cook for 3-4 minutes until candied and transparent. Remove and set aside. Turn heat to medium and allow liquid to bubble for 1-2 minutes until reduced and syrupy, then remove from heat. Add mini carrot and shreds and allow to cool. To decorate, drain carrot and shreds on paper towel. Spread shreds around edge of frosted cake. Place mini carrot in centre, then arrange snake strips as leaves.

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