Just Add Yoghurt

I love the smell of homemade cookies - it conjures up memories of family Christmas dinners and cooking with my Mum. Every Christmas I take a plate full of cookies to work - traditionally butter biscuits and gingerbread. But with a bucket full of candy canes, these chocolate candy cane biscuits was on the menu. These cookies are soft and rich with just a slight chew. The crushed candy cane gives it a balanced minty flavour. To make sure the candy cane sticks to the cookie, sprinkle it on as soon as the cookies are out of the oven.  Ingredients: 125g unsalted butter, softened 3/4 cup sugar 1 egg 1 tablespoon yoghurt 1 1/4 cup plain flour  1/3 cup cocoa powder 1/4 tsp salt 1/2 tsp baking soda 1/4 tsp baking powder 6 mini candy canes, finely crushed 90 chocolate chips  Method: Preheat oven to 175 degrees fan-forced Cream butter and sugar until pale Beat in one egg and yoghurt until well combined Mix flour, cocoa, salt, baking soda and baking powder

It is Christmas time and in my family that means cheesecake! My Grandma was famous for her cheesecake and it would be a must on the Christmas table.  While not a traditional Christmas dish, every time I eat cheesecake it reminds me of Christmas, family and especially my Grandma. Now that my Grandma is in a nursing home with Alzheimer's I want to make sure this Christmas tradition continues so here is my take of an easy, creamy and smooth no-bake cheesecake slice. Ingredients: 1 pack coffee biscuits 75-80g melted butter 250g cream cheese (Philadelphia cream cheese is best) 210g sweet condensed milk 2 tablespoon Greek yoghurt 2 tablespoon lemon and lime curd Method: Crush the biscuits in a food processor until it reaches breadcrumb consistently and mix with melted butter Line a 20cm x 15cm slice pan with greaseproof paper and spray with oil Press the biscuits into the base of the pan and place in the refrigerator to become firm Using an ele

When 3.30pm hits at work, I'm always craving something to get me through the afternoon. My previous afternoon indulgence was a sugar-filled muesli bar. While the 'all grain' 'low fat' wrapper would ease my guilt, I knew it was wrong and there has to be something else. So after my lovely neighbour left a fountain of spinach on my doorstep, I chopped it all up and made these little ricotta and spinach muffins.  Quick and cheap to make, they are the perfect kids lunch-time snack, morning tea and party dish. Chop, mix and bake. As easy as that.  One tip - for any leftovers put them in the microwave for 20 seconds and they are soft, delicious and perfect with a dollop of butter.  Ingredients: ½ cup packed spinach cooked and drained 100g ricotta 2 tablespoons Greek yoghurt 1 egg 50g feta 2 cups self raising flour 1 teaspoon salt ½ teaspoon pepper 50g melted butter ¼ cup milk 10 olives chopped Method: preheat oven to