Makes 50

1 cup of white plain flour

1 cup castor sugar

1 cup rolled oats

1 cup desiccated

125 grams of butter

1 tablespoon of golden syrope

2 tablespoons of boiling water

1 teaspoon bicarbonate soda

Method

Preheat oven to 180*c conventional/160*c fan foced and lightly greased oven trays.

combine flour, sugar, rolled oats and coconut in a medium bowl.

Melt butter and golden syrope put in microwave for one and a half minutes.

Combine boiling water with the bicarbonate soda, add to butter mixture and mix well.

Stir into the dry ingreedients until combined.

Roll teaspoons of the mixture into balls and drop into trays allowing for spreading.

Bake for 10 minutes or until golden brown. Cool for 5 minutes before storing or eating.

1 small clove garlic, chopped
1 small onion, roughly chopped
2 medium avocados, peeled, stone removed and roughly chopped
2 tomatoes, roughly chopped
1 lemon, juiced
2 – 3 drops Tabasco sauce
Salt and pepper to taste
1. Place all ingredients into a small bowl.
2. Using the StickMaster, process until smooth using a gentle up and down action.
3. Place into a small serving dish and serve with corn chips or raw vegetables, such as celery and carrot.

1 ripe banana, peeled and roughly chopped 50g natural yogurt
1 scoop vanilla ice cream or frozen yogurt
1 cup chilled milk 1 tablespoon honey
1. Place all ingredients into a large jug.
2. Using the StickMaster, process until smooth and frothy.
Serves 2

2 small cloves garlic, chopped
1 small onion. roughly chopped
1 x 250g cream cheese, cut into pieces 250g blue cheese, cut into pieces
1 cup sour cream
Salt and pepper to taste
1. Place all ingredients into a small bowl.
2. Using the StickMaster, process until smooth using a gentle up and down action.
3. Place into serving dish and serve with
melba toast or raw vegetables.
Tip: Cream cheese and blue cheese should be at room temperature before processing.

1 cup milk
1/2 cup natural yogurt
125g fresh fruit (strawberries, passionfruit, banana), chopped
1 tablespoon wheat germ or bran
1. Place all ingredients into the large beaker.
2. Using the StickMaster process until smooth.

125g butter or margarine, softened and cut into pieces
7 cup caster sugar
1 teaspoon vanilla
2 eggs
2 cups self raising flour
11, cup milk
1. Preheat oven to 190°C. Grease and line base of a 20cm round cake tin.
2. Place butter or margarine, sugar, vanilla and 1 egg into a small bowl.
3. Using the StickMaster, process mixture until light and fluffy, by using a gentle up and down action (tilt bowl slightly with processing if necessary).
4. Add remaining egg and beat to combine.
5. Using the StickMaster, gradually add flour and milk alternatively and mix using a gentle up and down action. DO NOT OVER PROCESS.
6. Spread mixture into prepared tin and bake for approximately 30-35 minutes, until golden. Cool and use as desired.
Variations
Banana Cake
Add 2 roughly chopped very ripe bananas and cii1 teaspoon bicarbonate of soda when second egg is added to the mixture.
Cool and ice as desired.

1 tablespoon (20g) butter or margarine
2 cloves garlic, chopped
2 onions, roughly chopped
8 large tomatoes, peeled and quartered I/scup tomato paste
4 cups chicken stock
2 tablespoons Worcestershire sauce
1 tablespoon sugar
2 teaspoons oregano
2 tablespoons chopped fresh basil .14 cup cream
Salt and pepper to taste
1. In a large saucepan, melt butter or margarine and sauté garlic and onions until tender.
2. Using the StickMaster puree tomatoes and add to saucepan.
3. Add remaining ingredients, except cream. Bring to the boil. Reduce heat and allow to simmer for 10 minutes. Remove from heat.
4. Using the StickMaster, process soup until smooth, using a gentle up and down action.
5. Stir through cream and seasonings. Gently reheat if necessary. DO NOT allow soup to boil after cream has been added.
Serves 6

7g sachet gelatine
125m1 boiling water
250g Lob dark chocolate, melted 300m1 thickened cream, whipped 2 egg whites
1. Combine gelatine and boiling water and mix until the gelatine has dissolved. Allow gelatine to cool.
2. Mix the melted chocolate and whipped cream together in a large bowl. Add gelatine.
3. In a small bowl using the StickMaster with whisk attachment, whisk the egg whites to stiff peak stage and fold into the chocolate mixture until well combined.
4. Immediately pour into 4 x lcup ramekins. Refrigerate until firm.

420g can chickpeas, rinsed and drained 1/4 cup tahini
1/4 cup lemon juice
1/2 cup olive oil
1 clove garlic, crushed
1/2 teaspoon ground cumin
Sea salt and Black pepper to taste.

1. Combine ingredients in a bowl.
2. Process ingredients in two batches until smooth.
Makes about 2 cups

400g can white beans, rinsed and drained
2 tablespoons lime juice
2 tablespoons fresh sage, roughly chopped Sea salt and Black pepper to taste
1. Place all ingredients into chopper bowl and process until smooth.
2. Taste and season with salt and pepper if desired.
Makes 1 cup.
Excellent served cold with lamb.