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INDIVIDUAL CHEESECAKES
(Makes approximately 15 - 20)
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20g of slivered almonds and raisins - finely diced.
1 x tin of Ginger Thins.
1 x 100g cream cheese, softened.
Rind of 1 orange and 1 tablespoon of juice.
1. Heat oven to 100°C. Grease patty tin.
2. Place Ginger Thins, bottom side up, into patty tins.
Use approx 15-20. Remaining biscuits can be left in
tin for later. Heat in oven for approx 3-4 mins only.
Remove from oven and press biscuit lightly to form
the shape of patty tin. Leave to cool.
3. Mix cream cheese, orange rind and juice together
to form a soft mixture. Add more orange juice or
cream cheese to make a thick batter.
4. Place in fridge for about 1 hour to harden slightly.
5. Place small teaspoonfuls into ginger biscuits.
6. Sprinkle over the diced almond and raisin mix.
7. Refrigerate for 1 hour or until set.
8. Enjoy!!
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SWEDISH ROCKY ROAD
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2 x bars of IKEA Milk Chocolate
50g of Swedish Fish jellies, finely diced
50g Ginger biscuits, crushed slightly
50g marshmallows
1. Melt IKEA Milk Chocolate, leave to cool slightly.
2. Mix together all dry ingredients.
3. Add melted chocolate slowly, and mix well.
4. Line a swiss roll tray with baking paper.
5. Pour mixture in and level.
6. Refrigerate overnight.
7. When ready to eat, simply break into pieces.
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SALMON OR CRAB DIP
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1 x tube of either Salmon or Crab Paste.
250g of cream cheese.
2 x tablespoons of Roasted Onions.
Pinch of dried parsley.
1. Add 2-3 tablespoons of Salmon or Crab Paste to
softened cream cheese. Taste and adjust to your
liking.
2. Add parsley and Roasted Onions.
3. Mix well, place in a bowl and refrigerate until
needed.
4. Serve with crispbreads for delicious and easy dip for
your next barbeque platter.
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FRUIT MINCE TARTS
• 1 x tin of Anna’s Ginger Thins.
• 1 x jar of fruit mince.
• Icing sugar for dusting.
1. Preheat oven to 180°C.
2. Lightly grease patty tin.
3. Place 1 Anna’s Ginger Thin biscuit in each hole.
4. Bake for 3-4 minutes.
5. Press down slightly to give shape to the biscuit.
6. Place a teaspoon of fruit mince into each biscuit.
7. Bake for 4-5 minutes.
8. Allow to cool.
9. Remove from tin and dust with icing sugar.
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CHOCOLATE TARTLETS
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175 g IKEA Milk Chocolate, broken into pieces.
100 ml thickened cream.
75 g butter.
1 x pack of Daim Dragees.
1 x tin Anna’s Ginger Thins.
1. Preheat oven to 180°C.
2. Lightly grease patty tin.
3. Place 1 Anna’s Ginger Thin biscuit in each hole.
4. Bake for 3-4 minutes.
5. Press down slightly to give shape to the biscuit.
6. Heat the cream, then pour it over the broken chocolate and
stir until melted.
7. Add butter and stir until combined.
8. Pour into biscuit shells and decorate with Daim Dragees.
9. Refrigerate until set.
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GINGERBREAD CREAM LOG
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500 ml thickened cream
1 tsp caster sugar
1 tsp vanilla essence
1 tin of Gille Gingerbread biscuits
Lingonberry jam
1. Place cream, sugar and vanilla in a bowl and beat using
an electric beater until stiff.
2. Spread a little of the cream onto the base of a serving
plate. Spread one biscuit with 11/2 teaspoons cream then
sandwich with another biscuit. Top with another 11/2
teaspoons cream then place biscuits on their side onto
the serving plate. Repeat until the log reaches a desired
length. Leave enough cream to spread over the log.
3. Once the log is covered entirely with the remaining
cream, cover loosely with foil, then place in refrigerator
for a minimum of 6 hours to set.
4. Just before serving, gently drizzle lingongerry jam,
mixed with a little water, over the top of the log. Cut
cake diagonally into slices.
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CHOCOLATE TARTLETS
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175 g IKEA Milk Chocolate, broken into pieces
100 ml thickened cream
75 g butter
1 x pack of Daim Dragees
1 x tin Annas Ginger Thins
1. Preheat oven to 180° C.
2. Lightly grease patty tin.
3. Place the Anna Ginger Thins into Patty tin, one in each
hole.
4. Place in the oven for approximately 3 mins, take out of
the oven and press down slightly to give shape to the
biscuit. Leave to cool.
5. Heat the cream in a saucepan and pour over the
broken chocolate, stir until the chocolate is melted and
completely mixed through. Add butter and stir until
combined.
6. Pour into the cooled biscuit shells.
7. Decorate with the Daim Dragees.
8. Refrigerate for about 1 hour until completely chilled.
9. Delicious!!!
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POTATO AND SALMON BAKE
Serves 4
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1 x pack of Potaotes Au Gratin
1 x pack of salmon
Additional items:
Broccoli florets - pre-cooked until just tender
Diced onion
Pinch each of salt, pepper, dill and parsley
1. Preheat oven to 180° C.
2. Defrost salmon and break into pieces.
3. Defrost pack of Potaoes Au Gratin.
4. Grease a casserole dish and place salmon pieces on
bottom of casserole dish.
5. Add additonal items to salmon (if using) mix through.
6. Place Potatoes Au Gratin over the top and place in oven
for 20 minutes until golden brown.
7. Sprinkle top with parsley.
8. Serve with fresh salad or vegetables.
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VEGETARIAN PARMIGIANA
Serves 8
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1 x pack of Rosti
8 tablespoons IKEA Tomato Sauce
100 g grated Klosters cheese
Herbs of choice: we suggest parsley and oregano
1. Preheat oven to 180° C.
2. Place Rosti on greased baking sheet.
3. Spread with IKEA Tomato Sauce.
4. Sprinkle grated cheese on top.
5. Bake in oven for approximately 10 minutes until cheese
has melted..Sprinkle herbs on top.
6. Serve with salad or vegetables of choice.
• Enjoy on its own as a quick snack for the kids after
school or add to a main meal for a delicious vegetarian
option.
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GRAVAD LAX MOUSSE
Serves 6
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2 x packs of Gravad Lax (marinated salmon)
10 g butter
150 ml thickened cream
1 x sachet gelatine powder
100 ml fish stock
Salt and pepper to taste
1. Place 1 pack of Gravad Lax with butter into blender and
process until smooth.
2. Warm the fish stock and add to gelatine, stir to dissolve.
3. Add cream and gelatine mix to blender, process until
combined.
4. Either use 6 small ramekins or 1 dish, then place the
remaining slices of Gravad Lax into the dishes, allowing
them to overlap the edges of the dish.
5. Place mousse mixture into dish/es then fold over Gravad
Lax to cover the mousse.
6. Cover with Glad Wrap and refrigerate for 2 hours.
7. Gently tap the base of the dish and place onto plate.
8. Serve with fresh crusty bread and salad.
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GOURMET SALMON PIE
Serves 4
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2 x pack of Salmon
1 x pack of IKEA Frozen Mashed Potatoes
Small brocolli - florets only
Peas and corn
Salt and pepper
1. Heat oven to 180°C.
2. Defrost salmon and break into pieces.
3. Cook in mocrowave for 4 minutes and flake.
4. Make up mashed potatoes according to directions on
pack.
5. Mix together the salmon and potatoes with all other
ingredients.
6. Place into greased casserole dish, flatten top.
7. Place into heated oven for 20 minutes until golden
brown.
8. Can be served with salad or vegetables of choice.
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GOURMET SALMON PATTIES
Serves 4
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1x pack of salmon
1x pack of IKEA Frozen Mashed Potatoes
Salt and pepper
Flour
Breadcrumbs
Oil
1. Defrost salmon and break into pieces.
2. Cook in microwave for 4 minutes and flake.
3. Make up mashed potatoes according to directions on pack.
4. Mix together salmon and potatoes and mash together.
5. Add salt and pepper.
6. Take a large tablespoon of the mixture and form into small
patty shape.
7. Place each side into flour and then press into the breadcrumb
mix.
8. Place on a tray covered in Glad Bake, continue until all mixture
is used.
9. Heat oil in large frypan or electric frypan. Place patties into
pan, cook eahc side for 5 minutes until golden brown.
10. Great hot or cold - good for lunch boxes for the kids.