Cheddar Broccoli Soup

2 cups chopped onion
2 tbsp butter
2.5 lbs peeled and cubed potatoes
5 cups boiling water
4 cubes chicken bouillon
3 cups fresh broccoli, cooked and drained
3 cups shredded Cheddar cheese
Salt and pepper to taste

1. In a large stock pot saute onion in butter. Add potatoes, water and bouillon cubes. Cover, bring to boil and then reduce heat to medium and cook until potatoes are tender, about 15 minutes.
2. Remove tough outer skin of broccoli stems and cook broccoli. Once cooked add to soup.
3. In a blender or food processor puree half of the soup and return to stock pot. Season with salt and pepper.
4. Add cheese and heat soup through until cheese is melted. Serve warm.

Lamb Kebab

1 tsp dried flour
1 tsp dried oregano
½ tsp dried Italian herbs
½ tsp garlic powder
½ tsp onion powder
½ tsp cayenne pepper
1 tsp salt
½ tsp black pepper
500g minced lamb

1. Preheat oven to 180°C.
2. In a large bowl combine the flour, oregano, Italian herbs, garlic powder, onion powder, cayenne pepper, salt and black pepper.
3. Add the minced meat and mix thoroughly for 2-3 minutes, punching and kneading until no air pockets remain and the kebab meat is smooth.
4. Shape the mixture into a loaf and place on a baking tray. Bake in the middle shelf of the oven for 1 hour 20 minutes turning the loaf halfway through the cooking time to ensure even browning.
5. Once cooked remove from the oven and cover with foil. Allow to rest for 10 minutes.
6. Slice as thinly as possible to serve.

Chili con Carne

1 kg lean ground beef
1 can tomato paste
4 cloves garlic
1 onion (diced)
1 capsicum (chopped)
2 cubes beef stock
2 cans chopped tomatoes
1 can kidney beans
dark chocolate (grated)
chilli (to taste)
2 tsp paprika
1 tsp cayenne pepper
6 tbsp corn flour
½ cup water
basil
parsley
oregano
black pepper
worcester sauce
cumin
Tabasco sauce

1. Heat oil in a large saucepan over medium heat. Cook capsicum, and onion, until softened. Add the ground beef and cook until browned. Crumble over beef stock cubes; continue to cook for a few minutes.
2. Stir in chopped tomatoes, garlic, and tomato paste. Season with paprika, chili powder, cayenne pepper, basil, oregano, and parsley. Stir in salt and pepper.
3. Bring to a boil over high heat. Reduce heat to medium low. Cover, and simmer for 90 minutes, stirring occasionally.
4. Stir in kidney beans, and Tabasco sauce. Add the reserved tomato juice if more liquid is needed. Continue to simmer for an additional 30 minutes.
5. In a small bowl, whisk together the corn flour and water until smooth. Stir into chili, and cook for a further 10 minutes, or until chili has thickened up.

Mango Salsa

1 mango (diced)
½ cup cucumber (diced)
1 tbsp jalapeno (finely chopped)
⅓ cup red onion (diced)
1 tbsp lime juice
⅓ cup cilantro leaves (chopped)
Salt and pepper

Mix all ingredients into a bowl.

Spinach Artichoke Dip

2 cups parmesan cheese
10 oz. frozen chopped spinach, thawed
14 oz. can artichoke hearts, drained and chopped
⅔ cup sour cream
1 cup cream cheese
⅓ cup mayonnaise
2 tsp garlic, minced

1. Mix together parmesan cheese, spinach, and artichoke hearts.
2. Combine remaining ingredients and mix with spinach mixture.
3. Bake for 20-30 minutes at 375°F.

Crab Dip

1 lb lump crabmeat
1 cup grated monterey jack pepper cheese
¾ cup mayonnaise
¼ cup freshly grated parmesan cheese
¼ cup minced spring onion
6 cloves roasted garlic
3 tbsp Worcestershire sauce
2 tbsp fresh lemon juice
1 tsp Tabasco sauce
½ tsp dry mustard
salt
black pepper

1. Clear crab meat of any shells.
2. Mix all ingredients thoroughly.
3. Bake at 325°F for 30 minutes.

Mexican Lasagna

Tortillas (Heat the tortillas in the microwave for 30 seconds to soften, then rub chilli oil on them and put them in a griddle pan for 30 seconds each side.)
Chili
Sour cream
Black pepper
Nachos
Jalapenos

1. Start with a tortilla, then a base layer of chili followed by tortilla, then a layer of sour cream mixed with black pepper and grate in some strong cheese.
2. Repeat layers.
3. After the final cream mix, crumble some nachos and sprinkle some cheese on top and add some diced chilli or whole jalapenos.

Bake in the oven for 20 min, serve with salsa.