Chocolate Banana Smoothie

1 Banana

1 Tablespoon Chocolate Sauce

1 Cup Milk

1 Cup Crushed Ice

Directions: In a blender, combine banana, chocolate syrup, milk and crushed ice. Blend until smooth. Pour into glasses and serve.

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Creamy Coffee Smoothie

3 Tablespoons of Instant Coffee

1/2 Cup Sugar

1 Cup Milk

1 Cup Cream

6 Ice Cubes

2 Tablespoons Vanilla Essence

Directions: Combine all ingredients in a blender and blend on high until desired thickness.

Savoury Scones

2 Cups sifted Self Raising Flour

2 Tablespoons Cream

1 Cup Milk


1 Cup Grated Cheese

1 Small Grated Carrot

1-2 Rashers Bacon, Chopped

1-2 Tablespoons Grated Onion

2 Tablespoons Parsley (optional)

Directions: Mix the "Extra" ingredients together in a bowl and stir the sifted flour into the mixture. Add cream and milk and mix well with a knife.

If dough is too stiff add more milk, if it is too sticky add self-raising flour. Turn dough onto a floured surface.

Knead a little until the texture is smooth. Cut into rounds and place on a floured baking tray and brush with milk. Bake at 180C until golden.

Once cooked - Enjoy with Butter!

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Kumara and Corn Fritters

410g Can Cream Style Corn

2 tbsps Chopped Fresh Herbs

1/2 Cup Self Raising Flour

1/4 Cup Milk

1/2 Cup Roughly Mashed Cooked Cold Kumara

1 Egg, Separated

Butter or Oil for Pan Frying.

Directions: In a bowl mix together the cream style corn, herbs, self raising flour, milk and egg yolk.

In a clean bowl beat the egg white until stiff. Fold the egg white and kumara into the mixture.

Heat a little butter or oil in a non-stick frying pan (the butter helps to crispen the outside) and cook large spoonfuls over a low to moderate heat for about 3 minutes each side.

Serve with crispy grilled rashers of bacon and grilled tomatoes.

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Macaroni Cheese

1 1/2 Cups Macaroni Pasta

4 Chopped Stalks Celery

4 Spring Onion, Trimmed and Sliced

1 Cup Grated Cheese

200g Diced Ham

410g Can Bacon and Cheese Potato Bake Sauce

1 Cup Milk

1/2 Cup Breadcrumbs

Directions: Cook the macaroni in boiling salted water. Drain and place in a bowl.

Stir in the celery, spring onions, 1/2 the grated cheese, ham, bacon and cheese potato bake sauce and milk. Season with pepper if wish.

Turn into an ovenproof dish and sprinkle over the remaining cheese and breadcrumbs.

Bake at 190C for 30-35 minutes until hot and golden.

Blueberry Pineapple Smoothie

2 Cups Chilled Fresh or Frozen Blueberries, Slightly Thawed

1 Cup Chilled Pineapple Juice

1 Small Carton Vanilla Non-fat Yogurt

1 Tablespoon Sugar

Directions: In a blender, combine all ingredients. Cover and blend for 1 to 2 minutes until almost smooth.

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Spaghetti Bolognaise

1 Tablespoon of Oil

1 Large Onion Chopped

500g Lean Beef Mince

1 Jar of Pasta Sauce

1 Teaspoon of Dried Mixed Herbs

1 1/2 Cups of Water

1 Packet of Dried Spaghetti (or Other Shaped Pasta)

Black Pepper

Directions: Heat oil in large frying pan or saucepan, add onion. Cook for 5 minutes until soft.

Stir in mince and brown quickly. Add Pasta Sauce, stir in herbs and water.

Bring to boil, reduce heat and simmer for half and hour or until like a thick sauce.

Cook spaghetti using the instructions on the packet and drain. Serve and top with the bolognaise sauce - sprinkle with grated cheese.


Breakfast Sandwiches

2 Eggs

1/2-3/4 Cup Milk

1/2 tsp Black Pepper

8 Slices Toast Bread

250gTasty Cheese

420g Can Spaghetti

4 Slices Ham or 100g Sliced Salami

Directions: Beat eggs, milk, black pepper together.

Place 4 slices of bread on a board and top with the tasty cheese. Spread over equal amounts of the spaghetti and then top with the slices of ham or salami. Top with the remaining bread slices to make sandwiches.

Heat a knob of butter in a frying pan and when hot, dip one sandwich into the egg mixture quickly to coat both sides. Place into the hot frying pan and cook over a moderate heat for about 2 minutes until golden. Flip and cook the other side until the sandwich is hot and golden. Cook the remaining sandwiches and serve hot.

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Chicken and Bacon Bake

320g Packet Smoked Bacon, Sliced

1 Onion, Peeled and Finely Chopped

2-3 Stalks Celery, Finely Sliced

4 Cups Cooked Penne Pasta

420g Can Condensed Creamy Chicken Soup

1/2 Cup Milk

1/2 Cup Cream

1/4 Cup Grated Cheese

Directions: Cook the smoked bacon, onion, celery in a dash of oil until the bacon is crispy. Drain well and put in a bowl with pasta.

Add the condensed creamy chicken soup, milk and cream. Mix well and pour into a well greased 6 cup capacity ovenproof dish, sprinkle with the grated cheese.

Bake at 180C for 35-40 minutes or until hot and golden.

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