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.

Melt together the condensed milk, butter and peppermint chocolate over low heat until combined. To crush biscuits, place them in a Multix Freezer Bag and crush with a rolling pin. Add crushed biscuits to chocolate mixture. Line a large slice tin with Multix Cling and press mixture into tin. Melt chocolate beans in the microwave for 1 minute and spread over the top. Refrigerate for 30 minutes before slicing into small squares.

Preheat oven to 150°C
Place tomatoes skin side down onto a Multix Bake lined tray. Bake for 1 1/2 hours. Drizzle with Olive Oil and season.

Preheat oven to 180°C
Place fish on Multix Bake. Score the flesh of the fish with 4 cuts on each side. In a food processor, blend all other ingredients until smooth. Spread over fish. Seal the parcel by bringing up sides and folding - allow some space for heat circulation - then twist the ends as in a bonbon. Place on a baking tray and bake for 15 minutes.