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Chilli Beef


2kg chuck steak


2 onions, chopped

¼ cup olive oil

4 garlic cloves

150g pancetta – chopped (I used bacon)

2 tablespoons ground cumin

1/3 cup tomato paste

1 ½ tablespoons paprika

½ teaspoon cayenne pepper – hot (you can adjust depending on taste)

2 teaspoons dried oregano

1 cup red wine

700mls passata

2 teaspoons brown sugar

3 cups beef stock

2 x 400g cans kidney beans

Flat leaf parsley, finely chopped.

Salt and pepper


1. Use 2 tablespoons of oil to brown beef in batches.

2. Reduce heat to medium and use remaining oil to fry onion, garlic and pancetta for 4-5 minutes.

3. Add cumin, tomato paste, paprika, cayenne pepper and oregano. Cook 1 minute.

4. Add wine, passata, sugar, stock and season with salt and pepper.

5. Return beef to pan, bring to boil, cover and cook for 3 hours at 170 degrees.

6. Before serving, add beans and parsley and warm through.

7. Serve with sour cream.

Apple Slice


1 x Vanilla Cake Mix

1 x Cup coconut

125grams melted butter

1 x Tin 440g Apple

1 x Carton Sour Cream

2 eggs

Cinnamon Sugar


1. Mix together cake mix, coconut & butter. Press into Lamington tin bake for 10 minutes.

2. Place tin pin apples on top, add two beaten eggs into sour cream.

3. Sprinkle with cinnamon sugar.

4. Bake for a further 20 minutes, moderate oven.

Refrigerate, then slice.

Weight Watchers Pancakes


2 Cups SR Flour sifted

2 Tbl Castor Sugar

2 Tbl Margarine

2 Eggs

2 Cups Skim Milk

1 tsp Vanilla Essence


Combine SR Flour & Castor Sugar.

In a separate bowl or jug melt margarine, beat in eggs, milk & vanilla essence.

Add to flour mix, mix well.

Let stand 30 mins

Lemon Slice


1 Cup S/R flour

1 Cup Coconut

½ Cup brown sugar

125g melted butter


Mix all together, press into tin.

Cook 18 minutes 180°C

Lemon Icing

(with soft margarine)

Fruit Slice


1 Egg

1 cup mixed fruit

1 ½ cups s/r flour

1 cup brown sugar

170g melted butter


Place flour sugar & fruit in bowl &

lightly beaten egg.

Add melted butter

Put in lamington tin

Cook 25 minutes 180-200°C

Ice slice while still warm.

Lemon Icing

Mocha Fruit Cake


1kg mixed dried fruit

2 cups strong black coffee

150g fruit and nut chocolate, roughly chopped

2 cups self-raising flour


1. Soak the fruit in the coffee overnight

2. Preheat oven to 180?C. Coat a 20cm x 28cm tin with cooking spray. Line the base with baking paper.

3. Mix together the fruit mixture, chocolate and flour. Spoon mixture into the prepared tin. Bake in oven for 50-60 minutes or until cooked through.

Serves 25

2 ½ points per serve

Choc Chunk Slice


1 cup SR Flour

½ cup brown sugar

125 gms melted butter

240 gms block Cadbury chocolate

½ cup coconut

2 tablespoons cocoa

Tin of condensed milk

White chocolate buttons


1. Preheat oven to 180 degrees. Grease & line a 19 x 29cm rectangular tin.

2. Mix dry ingredients together.

3. Melt butter in pan & mix into dry ingredients & condensed milk.

4. Pour mixture into tray & push pieces of chocolate into the mix.

5. Smooth mixture over chocolate pieces and drizzle with white chocolate.

6. Cook for 30 minutes.