1 kg pork fillet (sometimes called tenderloins), sliced into 2cm slices
2 bunches choy sum, cut into half horizontally
4 spring onions, sliced
2 carrots, peeled, then using peeler make ribbons
2 Granny Smith apples, peeled and sliced thinly

Apple Soy Sauce
1 cup apple sauce
½ cup soy sauce
1 teaspoon ground ginger powder
1 teaspoon salt

Marinate the pork slices in 4 tablespoons of Apple Soy sauce.

Spray a pan with olive oil and sear pork on both sides. Lay Choy sum on foil followed by spring onions and carrot ribbons. Divide the pork between the 6 parcels and top with the apple slices, pouring the remaining sauce over the top. Fold up the foil parcel into a pouch and bake in a 175ºC oven for 20 minutes or until cooked. Let rest for 5 minutes before serving.

You can substitute the apricots for stewed apples or tinned sliced peaches. One large tin of apricots will make two cakes. This is delicious taken on a picnic served directly out of the tin.

125gms butter
½ cup sugar
1 egg
1 teaspoon mixed spice
1 teaspoon cinnamon
1 cup self raising flour
tinned apricots, drained well

Line a 8” square tin with Multix baking paper.

Cream butter and sugar in a food processor then put in remaining ingredients, except the apricots. Whizz for 30 seconds then tip out onto a piece of Multix cling and gather into a ball. Divide into two and roll out each piece between two pieces of Multix cling into a rough square shape so that it will fit in the tin.

Lay one piece down on the baking paper using your finger to push the dough into the corners – it will look very thin but this is how it should be. Arrange a layer of apricots cut side down on top making sure that the whole of the dough is covered. Now cover with the other piece of dough. If there are gaps at the sides just piece together with bits of dough.

Cook in a 175ºC oven for 25 minutes. Cut into squares. Serve hot or cold.

1 cup plain flour
2 rounded tablespoons self raising flour
1 teaspoon curry powder
½ teaspoon dry mustard
125gms butter
60gms grated Parmesan cheese
75gms grated Vintage Cheddar cheese
1 tablespoon lemon juice
¼ cup finely grated Parmesan cheese for topping

Put flours, curry powder, dry mustard and butter in food processor. Process until it resembles breadcrumbs. Add lemon juice and cheeses and process for a few seconds . Now tip mixture out on to a piece of Multix Cling Wrap, using the wrap to knead the dough into a ball. Put the dough on to a new large piece of Multix Cling Wrap and roll into a cylinder, trying to make it as even and round as possible. The biscuits photographed were 3cm in diameter but you can choose to make them larger or smaller. Chill in fridge for 1 hour. Cut into 5mm thick slices and arrange on a tray covered with a sheet of Multix Baking Paper, allowing for room to spread when cooking. Sprinkle a little of the Parmesan cheese on top and bake in a 175ºC oven for 15 minutes or until they are golden brown. Check the bottom of the biscuits as they need to be golden brown underneath so the biscuits remain crisp once cold. Cool on a wire rack and store in a Multix Container.

Makes a great gift.

NB Sometimes when you cut the slices you may have slight air holes in the dough. This will rectify itself in the cooking process.

600g ocean trout
300g new potatoes
1 dessertspoon mayonnaise
1 dessertspoon cream
1 spring onion
1 dessertspoon finely chopped dill
salt & pepper
lemon juice
Multix Bake

Cut out large heart shapes from the Multix Bake.

Slice the ocean trout as finely as possible on the diagonal. Cook the potatoes until you are just able to pierce them with a skewer – just as if you were cooking them for a potato salad. Cool and then cut into small dice.

Finely chop the spring onions and mix with the potatoes. Add the mayonnaise, cream and dill. Pile a quarter of the potatoes into the centre of one side of each paper heart. Arrange one quarter of the ocean trout in slightly overlapping slices on top. Sprinkle a little lemon juice over the trout and season with salt and pepper. Repeat with remaining hearts.

Fold over the other half of the paper heart and seal by folding edges over twice in a twisting motion commencing at the broad end of the parcel. Bake in a pre-heated oven for 8 – 10 minutes at 190°C.

Garnish with a slice of lemon and a sprig of dill. Cut the hearts open at the table.

3 egg whites
Pinch of salt
1 packet jelly crystals*
1 cup castor sugar
Pre heat oven to 100°C

Combine egg whites and salt in a large, clean bowl.
Beat or whisk until firm peaks form, then gradually add the jelly crystals and castor sugar, mixing until the sugar is dissolved.
Spoon the mixture into a MULTIX piping bag using the star nozzle, and pipe shapes onto an over tray lined with MULTIX baking paper.**
Bake for 1 ½ hours, then remove from the oven and cool
Decorate with cake decorations if desired

*Use different flavoured jelly, to vary the colour of the meringues. If using a rich flavour such as dark cherry or port wine, only use half a packet of jelly crystals and add an additional ⅓ cup of castor sugar.
**You can be creative and make animal shapes, such as spiders and lizards. 

This is a cheats version and is very good to put in lunch boxes or serve for afternoon tea. All ovens are different and you may have to adjust the cooking time accordingly. If you find the brownie hasn’t cooked around the edges you will need to cook it longer.

125gms butter, melted
½ cup cocoa
1 cup sugar
130gms SR flour
1 cup pecans, toasted in oven then chopped
2 eggs ,whisked
1 teaspoon vanilla essence

Mix all ingredients in a bowl beating for 2 minutes. Spoon into a 20cm square tin lined with Multix Bake. Cook for 15 minutes in a 160ºC oven. It will be still soft in the middle which will give it the fudge like texture that you want. Cut into squares once cold.

Tip
It’s easy to chop the nuts while they are still warm – they don’t scatter everywhere! Alternatively, place the nuts into a Multix Freezer bag and use a rolling pin to crush roughly.

150g butter, softened
1 cup packed brown sugar
1 egg, lightly beaten
1¼ cups self raising flour
200g White Choc Chips

Cream butter and sugar until pale and thick. Add the egg followed by the flour. Mix the Choc Chips in well. Roll teaspoon fulls of the mixture into balls (the kids love this part) and place on baking trays lined with Multix Baking Paper. Leave a space between the biscuits to allow the mixture to spread. Bake for 10 minutes in a 175˚C oven.

some fun variations…
Substitute the White Choc Chips for Milk Chocolate Chips or mini M&Ms. If your kids are a bit older and nuts are not a problem, you can also add 150g of roughly chopped macadamia nuts or peanuts (unsalted are best).

180gms butter, room temp
1 cup sugar
2 eggs
½ teaspoon vanilla
1½ cups S.R flour
3 tablespoons corn flour
pinch salt
½ cup milk

Cream the butter with the sugar. Add eggs one at a time followed by vanilla. Sift flour, cornflour and salt, and add to the mixture, alternating with the milk. Spoon the mixture into Multix patty pans and cook in a 175ºC oven for 10 – 15 minutes or until cooked. Ice when cooled.

Tip
Press mini cookie cutters lightly into the icing and fill the depressed outlines with crushed candy, nuts,
sprinkles or coloured to add a decorative touch to cakes and cupcakes.

1½ pkts Marie biscuits
1 cup desiccated coconut
150 gms melted butter
1 400 gm can condensed milk
grated zest of 1 lemon Multix Bake helpful hints
juice of ½ lemon
2 cups coconut flakes, toasted

Crush biscuits or break roughly with your fingers into a bowl. Combine the crushed biscuits with the coconut, butter, condensed milk, lemon juice and zest. Press hard into a tin lined with Multix Cling so that it is completely smooth. Press the top with toasted coconut flakes while the mixture is still moist. Set in the refrigerator. When ready to serve, cut into fingers and keep sealed in a Multix container.

Tip
To toast coconut flakes, place 1 cup of coconut flakes into a Multix Freezer bag. Keep the bag open and microwave on high for about 50 seconds, shake the bag and repeat.

Tip
If you are preparing more than 2 eggs, remember the addition of eggs will cool down the water quicker, so you can leave them in the pot longer.