Creatures Caves

Fruit Crumble

800 g fruit (can be raw or canned)

3/4 cup plain flour - note - chopped nuts can substitute for some of the flour.

1/2 cup brown sugar

150 g butter, chilled, cubed

1/2 cup rolled oats

1/3 cup desicated coconut

Preheat oven to 200 degrees C. Put fruit into 6-cup big dish.
Place flour, sugar and butter in food processor. Process until mixture resembles breadcrumbs. Transfer to a bowl. Stir in oats, (nuts) and coconut. Bake for 25-30 minutes or until golden brown. Eat up.

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Nicole's sweet potato and red kidney bean hot pot (serves 4)

1 large brown onion, halved, coarsely chopped.
1 large red capsicum, halved, de-seeded, 3 cm pieces
1 garlic clove, crushed
1 1/2 teaspoon mexican chili powder
1 400 g can tomatoes
185 mL (3/4 cup) veggie stock
1 large (~700 g) kumura, cut 3 cm pieces
1 400 g can red kidney beans
1 cup (200 g) doongara rice

1 bunch coriander, coarsely chopped
2 teaspoons finely grated lemon rind
2 garlic cloves, extra, crushed.

Heat oil in large saucepan over medium heat. add onion and capsicum and cook, stirring occasionally, for 5 mins or until onion softens. Add garlic, chilli powder and cook, stirring, for 30 secs or until aromatic.

Add tomato and vege stock to pan and stir well, scraping bottom of pan. Add sweet potato and stir. Bring to boil. Reduce heat to low and cook, covered, stirring occasionally, for 25 minutes or until sweet potato is cooked. Add kidney beans and cook 5 mins or until heated through.

Meanwhile, cook rice.

Combine coriander, lemon rind and extra garlic in small bowl. Divide rice into serving bowls, top with hot pot and sprinkle with coriander mix.

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Baked Orange Bananas - Serves 4

3 large bananas, peeled (or 2 medium bananas per head)
2 tablespoons brown sugar (can be omitted entirely - possibly start with 1/2 a tablespoon and see how you go from there)

1/4 teaspoon cinnamon
1/4 teaspoon grated nutmeg
pinch ground cloves (adjust these to taste - use 'Christmas spices')

grated rind of 1/2 an orange
1/4 cup orange juice
1 tablespoon butter or margarine (can be left out)

vanilla icecream to serve
cointreau or orange liqueur to serve (for adults)

*****Please note that this recipe assumes that High is 600-700 watts! Our microwave is 1100 watts.*****

Cut bananas into 2 cm halfmoons - place in a shallow heatproof dish. (Note that the smaller you cut the bananas, the more careful you will need to be when cooking them in the microwave, and the less ice-cream you need to put on them at the end.)

Combine the sugar and spices in a pyrex measuring jug. Add the orange rind and juice (and butter if you need to). Stir and microwave uncovered on High for 1 minute. (Having the rind in the juice like this helps prevent pockets of rind, and helps it release its oils. Possibly also semi-caramelises the rind).

Pour over the bananas and microwave (covered) for 4 minutes more, or until the bananas are soft and warm. Serve with ice-cream (and cointreau over the ice-cream).

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Michelle's Baked Apple Cheesecake
100 g butter, melted
250 g plain, sweet biscuit crumbs (gingernuts are nice, but vv. hard to crush!)
250 g cream cheese, softened
2 T lemon juice
100 g castor sugar
2-3 medium sized granny smith apples, peeled and grated - (grate while beating cream cheese)

Combine biscuit crumbs and butter in a bowl. Use a glass to press mixture evenly over base (and sides if poss.) of cake tin. Put in fridge to chill.

Beat cream cheese, lemon juice and castor sugar until smooth and pour onto base. Don't over-beat the cream cheese!

Place grated apple on top.

Bake in moderate oven (~180 C) for 30 minutes or until top is golden-brown. Allow to cool.

Garnish with strawberries.

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(400 g small mars bar packet (fun-size)

cup and a bit rice bubbles

1 tablespoon of honey

1 tablespoon of butter)

chocolate (for topping)

mix (bracketed ingredients) together in a saucepan on a low heat until melted, press into container and put in fridge to harden

melt chocolate in double-basin and pour on top of set mixture. return it to the fridge.

cut into small portions and eat.