RED SANGRIA

INGREDIENTS
​· 1/2 medium apple (cored, skin on, chopped into small pieces)
· 1/2 medium orange (rind on, sliced into small pieces, large seeds removed // plus more for garnish)
· 3-4 Tbsp organic brown sugar (or 3 Tbsp (37.5 g) organic cane sugar as original recipe is written)
· 3/4 cup orange juice (plus more to taste)
· 1/3 cup brandy (plus more to taste)
· 750 ml bottle dry Spanish red wine*
· ~1 cup Ice to chill
METHOD
- Add apples, oranges, and sugar to a large pitcher and muddle with a muddler or wooden spoon for 45 seconds.
- Add Orange juice and brandy and muddle again to combine 30 seconds.
- Add red wine and stir to incorporate, then taste and adjust flavour as needed. 
- Add ice and stir once moreto chill. serve as is or with a bit more ice. Garnish with orange segments (optional).
- Store leftovers covered in the fridge for upto 40 hours, though best when fresh.

WHITE SANGRIA

INGREDIENTS
· ½ cup apricot brandy
· ¼ cup peach schnapps
· 750 ml white wine 1 bottle
· 2 oranges sliced
· 2 limes sliced
· 2 peaches pitted & sliced
· 1 ½ cups strawberries halved
· club soda prosecco or ginger ale, as needed
METHOD
- Combine brandy, Peach Schnapps and fruit. Add  White wine.
- Stir and refrigerate for 4 hours. 
- To serve, add fruit from the jug to the bottom of a glass. Fill 3/4 with Sangria. Top off with Club soda, Prosecco or Ginger ale if you prefer a sweeter Sangria.
INGREDIENTS
1 1/2 250g packets of GRANITA biscuits
​100g Butter (melted)
1 x 250g block of Cream Cheese 
1/2 cup of Lemon Juice
1 x 400g Sweetened Condensed Milk
 1 x 300g Thickened Cream
1 Teaspoon Gelatine (dissolved in a small amount of hot water)
​Lemon Jelly or Curd for decorating.
METHOD
1. Line base & sides of a 25cm x 3cm "Swiss Roll" tin with foil.
2. in a plastic bag, smash Granita's to a fine crumb, thoroughly mix in the melted butter, spread evenly over in base if tin, press to make a firm crust, refrigreate.
3. In a bowl, beat cheese & juice with an electric mixer till smooth, add condensed milk and beat again till smooth.
4. Whip cream to soft peaks and fold into cheese mixture.
5. Pour over biscuit base and smooth, refrigerate overnight or until set.
​Decorate top with lemon jelly or Lemon curd and sliced lemon pieces.
INGREDIENTS.
1 1/2 Table spoons of Salted Butter
1/3 Cup of Brown Sugar.
1/4 Cup of White Sugar
1/4 Cup of prepared yellow Mustard
​(I recommend Masterfood's Mild English)
1 large egg
1/4 Teaspoon of salt
1/8 Teaspoon of freshly ground Black Pepper
1/2 Cup of Cider Vinegar
​1/4 Cup of Water
METHOD
1. Melt butter over low heat, remove from heat once melted.
2. Whisk together ALL other ingredients, adding VINEGAR last, ensure all are well combined.
3. Stir mixture into melted butter in the saucepan.
4. Stir sauce over medium heat until boiling. Reduce heat and simmer for 3 more minutes.

Ideally, serve over piping hot slices of Corned Beef.
(Christopher Graham)
1 x 250g packet of Salada crackers
200g Butter
1 cup of soft brown sugar
1 Tsp Vanilla extract
1 x good pinch of salt
200g Plain Cadbury chocolate (Chopped)
​Chopped nuts to top (optional)
 METHOD
1. Line baking tin/ tray with foil and then baking paper.
2. Fit Salada crackers in base of tin in a single layer.
3. Melt butter and sugar in a saucepan over medium heat and cook, stirring occasionally for approx. 5 min, until thick & gloopy. Stir in vanilla & salt.
4. Quickly pour over saladas & smooth out.
5. Bake @ 170deg C, 15 min until caramel is dark, remove from oven & cool a few minutes.
6. Pour chopped chocolate on top of caramel and smooth out as it melts.
7. Sprinkle with nuts/ and/ or freeze dried strawberries.
​8. Cool in fridge, cut/ snap into bite size pieces, store in fridge or freezer.
(Penny Day)