Lime Granita

3/4 cup sugar
1 1/2 cups fresh lime juice
1 teaspoon grated lime zest (1 lime)
3 cups water

In a small saucepan, combine sugar with 3 cups water.

Bring to a boil.

Reduce heat and simmer for 5 minutes.

Chill for 1 hour.

Stir in lime juice and zest.

Pour mixture into a shallow metal cake pan and freeze, crushing and stirring the lumps with a fork every 30 minutes for 2 to 3 hours, or until it has a slushy, granular texture.

Serve immediately.

Lemon Posset Puddings

 2 1/4 cups whipping cream
    3/4 cup plus 1 teaspoon sugar
    3 tablespoons fresh lemon juice
    1 teaspoon grated lemon peel

Bring cream and 3/4 cup sugar to boil over medium-high heat, stirring until sugar dissolves. Boil 3 minutes, stirring constantly, adjusting heat as needed to prevent mixture from boiling over. Remove from heat. Stir in lemon juice  and cool 10 minutes. Stir mixture again and divide among six 1/2-cup ramekins or custard cups. Cover and chill possets until set, at least 4 hours or overnight.

Mix remaining 1 teaspoon sugar, lemon peel in a small bowl and sprinkle over possets .
Serve with cream or ice cream.

Strawberry Shortcake

• 2 cups sliced strawberries, hulled
• 4 tbs (1/3 cup) caster sugar
• 1 egg
• 2/3 cup (160ml) milk
• 2 cups (300g) plain flour, sifted
• 1 tbs baking powder
• 100g unsalted butter, chopped
• 1/2 cup strawberry jam
• 200ml thickened cream, lightly whipped
• Icing sugar, to dust

1. Preheat oven to 180°C. Line base and grease sides of a 20cm springform pan.
2. Place strawberries in a bowl with half the sugar, stir to combine and set aside.
3. Beat egg with milk and set aside. Place flour, remaining sugar, baking powder and 1/2 teaspoon salt in a large bowl and rub in butter with fingertips. Add egg and milk and mix with a fork until combined.
4. Spread dough into pan. Bake for 15-20 minutes until golden. Remove and cool.
5. To serve, split cake and lift off top half. Spread bottom half with jam, cover with cream and top with strawberries. Replace lid and dust with icing sugar.

Peach Cobbler

1/2 cup melted butter
1 cup plain  flour
1 cup caster  sugar
2 teaspoons baking powder
Pinch salt
2/3 cup milk
1  egg
Filling
1 (28 ounce) can sliced peaches, drained
1 cup sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg

Melt butter in a 9 x 13 inch pan. Mix together flour, sugar, baking powder & salt.
Stir in milk & egg.
Pour evenly over melted butter.
Combine peaches, sugar & spices and spread over batter-DO NOT STIR!
Bake 35-45 minutes at 350°F until batter comes to the top and is golden brown.
Serve warm with ice cream or cream.

Roast Pork With Apple And Bacon Stuffing

• 50g butter
• 4 rashers  middle bacon, rind removed, finely chopped
• 1/2  brown onion, finely chopped
• 1 large green apple, peeled, finely chopped
• 1 1/4 cups fresh breadcrumbs
• 1/4 cup chopped fresh flat-leaf parsley leaves
• 2 tablespoons finely chopped fresh rosemary leaves
• 1.5kg rolled pork loin
• 1 tablespoon olive oil
• 2 teaspoons sea salt
• Apple sauce, to serve

1. Melt butter in a frying pan over medium-high heat. Add bacon and onion. Cook, stirring, for 3 to 4 minutes or until onion has softened.. Cook, stirring, for 5 to 7 minutes ,. Remove from heat. Stir in apple, breadcrumbs, parsley and rosemary.
2. Remove string from pork. Unroll. Place on a board, skin-side down. Slice crossways through the thickest part of the meat without cutting through to skin. Open pork out to form 1 large piece. Press stuffing, in a wide row, on cut side of loin. Roll up pork to enclose stuffing. Tie with kitchen string at 3cm intervals to secure. Rub with oil. Sprinkle with salt. Place in a large, disposable foil baking dish.

     3  Preheat oven to 180 c  (350 F),cook pork at this temperature for 30 minutes then
         reduce heat to 150 c and Cook for 1 hour 30 minutes  or until juices run clear when a skewer is inserted into centre. Remove pork. Cover with foil. Stand for 10 minutes. Slice and serve with apple sauce.

Egg And Bacon Tart

• 2 sheets ready rolled shortcrust pastry
• 1 tablespoon olive oil
• 1  onion, finely diced
• 5 rashers middle bacon, rind removed, finely chopped
• 1 cup grated tasty cheddar cheese
• 4 eggs
• 1 teaspoon  flour
• 300ml cream
• 1/2 cup milk

1. Preheat oven to 200°C. Lightly grease a fluted 3cm deep, 23cm (base), loose-base flan pan.
2. Line base and sides of flan with pastry. Trim excess. Line pastry with baking paper. Half-fill with dried beans or rice. Bake for 10 minutes. Remove paper and beans. Bake a further 10 minutes or until golden.
3. Heat oil in a frying pan over medium-high heat. Add onion and bacon. Cook for 3 minutes. Drain on paper towels. Cool. Sprinkle over pastry. Top with cheese.
4. Reduce oven temperature to 180°C. Whisk remaining ingredients and salt and pepper in a jug. Pour over bacon. Place onto tray. Bake for 30 to 35 minutes or until set. Stand for 5 minutes. Serve.

Lemon Meringue Tart

250g plain flour
¼ cup (35g) icing sugar
200g cold butter, chopped coarsely
1 teaspoon finely grated lemon zest
1 egg yolk
1-2 tablespoons iced water, as necessary
½ cup (75g) cornflour
1 ¼ cups (280g) caster sugar
3 eggs
3 egg yolks
4 lemons, zested and juiced
½ cup (125ml) water
100 g butter, chopped into 1 cm cubes
3 egg whites
1 cup (220g) caster sugar
½ cup (125ml) water
To make the pastry: process flour, icing sugar mixture, butter and zest until they resemble breadcrumbs. Add yolk and 1 tablespoon of the water; process again until pastry begins to come together into a ball. If necessary, gradually add more water, a teaspoon at a time, until pastry does form a ball. Tip onto a lightly floured work surface and knead briefly until smooth. Shape into a flat disc. Wrap in plastic wrap and refrigerate 30 minutes.
Preheat oven to 220°C or 200°C fan-forced. Roll out pastry between 2 sheets baking paper until 3mm thick. Press pastry into 24cm loose bottomed flan tin. Trim edges and dock base (to dock means to prick base using a fork). Line with baking paper and fill with dried beans, lentils or baking beads. Bake in preheated oven 15 minutes or until lightly browned. Remove paper and beans; return to oven. Bake a further 5 minutes or until pastry is lightly golden brown all over base. Allow to cool.
For lemon filling: Combine cornflour and sugar in medium bowl. Gradually add combined eggs, yolks, zest, juice and water; whisking to ensure mixture is lump free. Microwave on medium (50%-60%) for 10 to 15 minutes, stirring every minute or until mixture is thick. Or place mixture in medium bowl over a saucepan of simmering water. Stir occasionally until thickened – about 30 minutes. Beat butter into lemon mixture. Cover closely with plastic wrap and cool.
For meringue: Place egg whites in large bowl of electric mixer. Combine sugar and water in medium heavy based saucepan. Stir over low heat, without boiling, to dissolve sugar. Brush down sides of pan with wet pastry brush to remove any sugar crystals. Simmer, uncovered, without stirring, until mixture reaches firm ball stage (119 – 121°C) on a sugar thermometer (a teaspoon of mixture will form a firm ball when dropped in a cup of cold water).
Just before sugar reaches temperature, begin to beat egg whites until stiff peaks form. With motor operating, gradually pour sugar mixture onto egg whites until fully incorporated.
Spoon lemon mixture into pre-baked pastry case. Level top with a small palette knife. Pile meringue mixture on top, ensuring lemon mixture is completely covered. Return pie to preheated oven (220°C or 200°C fan-forced) and bake 10-15 minutes or until top is golden brown and crisp. Stand 5 minutes before serving.