INGREDIENTS
6 large green apples (skin scored)
1/2 cup of Sultanas
2 Bananas (mashed) -- Secret Ingredient
1/2 teaspoon of Cinnamon
1 Tablespoon of butter
1 tablespoon of Brown Sugar

METHOD
1. Preheat oven to 350F, 180C, Gas 4
2. Grease baking dish
3. Wash apples, core and peel off the top 1/4 of the skin.
4. Add sultanas, mashed bananas and cinnamon to a mixing bowl and mix lightly.
5. Place the apples into the baking dish and spoon the mixture into the centre holes of the apples.
6. Add a dollop of butter to the top of each stuffed apple and sprinkle with brown sugar.
7. Bake in oven for 60 minutes.
8. Remove from oven and place one apple in each serving bowl.
9. Serve with Vanilla Ice-cream, Custard or Cream.

INGREDIENTS
2 Large Desiree Potatoes
Olive Oil Spray -- Secret Ingredient

METHOD

1. Preheat oven to 180F/ 350C.
2. Place baking paper or aluminium foil on baking tray.
3. Wash and dice potatoes finely.
4. Spray foil and place diced potatoes on tray.
5. Lightly spray diced potatoes.
6. Baked in oven for 1 hour.
7. Turn over potatoes after 30 mins. 

Ingredients
1 Short Sweet Pastry
2 cans of  Pie Apples or Peaches (drained)
1 teaspoon of Cinnamon
5 1/2 tablespoons of Brown Sugar
1/2 cup of Sultanas or Dates (chopped)   -- Secret Ingredient
1/4 cup of Icing Sugar
N.B.* If using 6 raw green apples (cored) instead of canned variety, add 1 teaspoon of butter

Method
1. Preheat oven to 220 degrees Celsius/ 425 degrees Fahrenheit/ Gas 7.
2. Grease Pie Plate or use Baking Paper.
3. Place Short Sweet Crust on base of Pie Plate and trim to size.
4. In a mixing bowl, place apples or peaches, cinnamon, brown sugar and sultanas or dates.
5. Mix and add to Pie Plate.
6. Add butter on top if using raw apples.
7. Slice strips of Short Sweet Pastry and lay over filling to make a lattice design.
8. An egg and milk mixture can be used to stick the lattice to the base and on top to give a golden colour once baked.
9. Bake in oven for 40 minutes.
10. Serve with ice-cream, cream or custard.
​

INGREDIENTS
500g Lean Beef Mince
2 rashes of Bacon (diced)
2 sticks of Celery (finely chopped)    -- Secret Ingredient 
1 Carrot (grated)
1 Egg (lightly beaten)
1 cup of Dry Breadcrumbs
1/2 cup of Real Chicken Stock
4 tablespoons of tomato sauce/ ketchup
1 teaspoon of Holbrook's Sauce
1 cup of Pure Cornflour
Olive Oil Spray

METHOD
1. In a large mixing bowl, add all ingredients except for the Cornflour and Olive Oil Spray.
2. Mix well with hands.
3. Scoop out an amount of the mixture with a tablespoon approximately the size of a golf ball.
4. Roll it into a ball your hands, before rolling it in a bowl of Cornflour.
5. Place it on a plate and flatten it by pressing it with your fingers.
6. Repeat steps 3 to 5 until all of the rissole/ meatball mixture is used.
7. Cover with plastic wrap and place in refrigerator until ready to cook.
8. Heat frypan on stove top.
9. Spray the frypan with olive oil. Add 4 or 5 rissoles/ meatballs and spray the tops of them with a little olive oil.
10. Cook each side approximately 6 minutes or until browned on both sides.
11. Serve with mashed potatoes and gravy.
12. Left-overs can be stored and kept moist in gravy in an airtight container in the refrigerator.

INGREDIENTS
1 3/4 cups of Self-Raising Flour
1/4 cup of Plain Flour
1 tsp. of Cinnamon Powder  -- Secret Ingredient
2 Strawberries (finely diced)  
3/4 cup of Brown Sugar
1/2 Cup of Skim Milk
2 Eggs (lightly beaten)
50g Butter (melted)
2-3 Bananas (mashed)
METHOD
1. Preheat oven to 180 Degrees Celsius or Gas 4
2. Line a Bar Tin with Baking Paper
3. Sift Flours & Cinnamon into a large mixing bowl
4. Add Brown Sugar and mix
5. Make a well in dry ingredients and add skim milk, eggs, butter and bananas
6. Mix well for one minute
7. Bake in oven for 50 minutes
8. Cool on rack, place Banana Bread on a plate and slice thickly.

Ingredients
500g lean beef mince
1 carrot (grated)
1 onion (grated)
1 cup of frozen peas (microwaved)
1 red capsicum (diced)
2 eggs (lightly beaten)
1 cup of fine dry breadcrumbs
1 cup of bacon (diced)
1 tsp of Holbrook's Sauce      -- Secret Ingredient
11/2 tsp of Chicken Stock Powder
1/2 cup Rosella Chutney or Apricot Jam (for glaze) 


Method
1. Preheat oven to 350°F/180°C .
2. Line Meatloaf baking tin with olive oil spray and/ or baking paper.
3. Mix together by hand all ingredients in a large bowl except for glaze.
4. Press meatloaf mixture into baking tin.
5. Heat chutney or jam in microwave for 40 seconds, then brush over meatloaf.
6. Put meatloaf in oven and bake for 80 minutes.
7. Place on cooling rack for 5 minutes.
8. Slice thickly and serve with roast Desiree potatoes and cheese sauce.

INGREDIENTS 
1 cup (250g) Wholemeal Self-Raising Flour
1 tablespoon (20g) Sugar (optional)
¼ cup (62.5ml) milk
1 teaspoon (5ml) Apple Cider Vinegar           ¬ Secret Ingredient
1 egg (beaten)
Olive Oil spray

METHOD
1.      Put fry-pan on high heat on stove.
2.      Sift flour in large pouring jug
3.      Add sugar to taste
4.      Add Apple Cider Vinegar to milk and mix into dry ingredients
5.      Add egg and mix well with wooden spoon
6.      Add a little more milk if required for a thinner mixture
7.      Spray fry-pan with Olive Oil
8.      Pour in pancake mixture and turn down heat two notches
9.      When mixture bubbles, flip over with egg flip
10.  Pat with egg flip and cook for a little longer
11.  Remove from pan onto plate, smear with a little butter and honey

INGREDIENTS 
 2 cups (500g) Wholemeal Self-Raising Flour (sifted)
½ cup (125g) Caster Sugar
1 cup (230g) Choc Chips
2 Fresh Strawberries (finely diced)           ¬ Secret Ingredient
½ cup (125g) butter (melted)
¾ cup (188ml) Soy or Full-Cream Milk
1 egg (beaten)

METHOD 
1.      Preheat oven 200°C/ 400°F/ Gas 6
2.      Place 12 muffin papers into a non-stick muffin tray
3.      Add each ingredient into large mixing bowl in order; mix with wooden spoon after each one.
4.      Do one final mix for one minute until all mixture is moist.
5.      Spoon an equal amount of mixture into each muffin paper.
6.      Bake in oven for 20 – 25 minutes.

INGREDIENTS
2 Large Pizza Bases
8 tbsps. Leggo’s Pizza Sauce
2 Kabana Sausages (thinly sliced)    ¬ Secret Ingredient
1 can of sliced Champignon mushrooms
1 jar of Semi-Dried Tomatoes in olive oil
1 bottle of Green Olives stuffed with red capsicum (sliced)
1 packet of Bacon Pieces
1 can of Pineapple Pieces in natural juice
2 cups of Grated Cheese
Olive Oil Spray

METHOD
1.       Preheat oven at 230°C
2.       Spray 2 Pizza Trays with Olive Oil
3.       Place a Pizza Base on each tray
4.       Spread 4 tbsps. of Leggo’s Pizza Sauce on each Pizza Base
5.       On one Pizza Base arrange Kabana, Champignons, Semi-Dried Tomatoes, Stuffed Olives
6.       On the another Pizza Base arrange Bacon Pieces and Pineapple Pieces
7.       Sprinkle each Pizza with 1 cup of Grated Cheese
8.       Bake in oven for 15 – 20 minutes until cheese has melted and golden
9.       Remove from oven and cut each pizza into 8 slices

INGREDIENTS
150g butter (chopped)
125g dark choc melts (or chips)   ¬ Secret Ingredient
3 eggs (lightly beaten)
1½ cups caster sugar
1 tsp vanilla essence
1 cup of plain  flour
¼ cup cocoa powder
½ cup icing sugar

METHOD
1.       Preheat oven to 180°C/350°F. Line Brownie tray with Baking Paper.
2.       Melt butter and choc melts of chips in saucepan. (Add last)
3.       Beat eggs and caster sugar to a cream.
4.       Add vanilla essence.
5.       Folded in sifted flour and cocoa powder.
6.       Add melted mixture from saucepan and beat well.
7.       Pour brownie mixture into tray.
8.       Bake in oven for 40 minutes.
9.       Cool, sprinkle with sifted icing sugar.
10.   Cut into squares.
11.   Serve or store in a sealed container.