Tuesday, 11 December 2018


Use a vegetable peeler to remove the orange rind and use a small sharp knife to cut the rind into thin strips .
Juice the orange .
Preheat your oven to 160 deg C.
Heat 1 tbs of rice bran oil in a roasting pan over a medium heat .
Add 2 bunches of baby leeks , washed and ends trimmed , cook turning until lightly browned .
Add 1 garlic clove finely sliced , 1 dsp of Dijon mustard ,60 ml of white wine vinegar and 2 tbs of the orange juice , bring this to a slow simmer .
Remove from heat and add 2 green witlof, ends trimmed and cut into wedges .
Add 1 cup of chicken stock ( 250 ml ).
Place the baking pan in the preheated oven , turning occasionally until leeks and witlof are tender .
Add 2 bunches of asparagus , woody ends trimmed and remove the pan from the oven and loosely cover with a layer of foil to allow the asparagus to heat through .Set aside .
Meanwhile season salmon with cracked black pepper .
Heat some oil in a frypan , add the salmon fillets and cook 3-4 minutes each side for medium or until cooked to your liking .
Sprinkle the orange rind over the leek mixture
Spoon the  leek mixture over warmed serving plates , sprinkle over a couple of sprigs of watercress and top with the salmon fillet .
Serve immediately .
Enjoy .


This is delicious .......
Remove the tail ends of 8 bacon rashers , roll up the rashers and secure them with a tooth pick .
Dice the tail ends of the bacon
Place in the refrigerator until needed .
Preheat your oven to 200 deg C .
Bring 1 litre of chicken stock to a gentle boil .
Heat 1 tbs of rice bran oil in a pan over a med high heat , stir in the diced bacon pieces and add  1 finely chopped leek ( white part only ).
Stir the leek and diced bacon , until the leek softens and the bacon colours a little .
Add 1 dsp of minced garlic and 300gm of aborio rice , continue to stir through
Add 60 ml of dry white wine and stir till the wine is absorbed .
Now add the stock a ladleful at a time , stir until absorbed between additions , until rice is al dente ( approx. 15 mins).
Meanwhile place the bacon curls on a baking tray with vine ripened cherry tomatoes , give a little spray of cooking oil and a sprinkle of sumac .
Roast for 10 minutes or until tomatoes are softened and bacon crispy.
Stir through a few remaining cherry tomatoes into the risotto with a little parsley and shaved  parmesan cheese .
Enjoy !


Plum duff is a suet pudding containing currants , raisins , spices and brown sugar .
Boiled in a cloth and served hot with custard or cream .
Prepare a cup of black tea ( 250 ml cup ) I used Lady Grey tea, allow to cool then add 1 tbs of vinegar , I used apple cider vinegar .
Now in a large bowl add 1 and 1/2 cups of plain flour.
1cup of soft brown sugar ,
1 cup of breadcrumbs
1 cup of suet ( suet comes in 250 gm packets , 1 cup of suet is about 133 gm ).
2 and 1/2 cups of mixed fruit (I used a mix of fruit mince , currants , sultanas and dates )
1 dsp of mixed spice .
Mix all dry ingredients together well .
Dissolve 1 dsp of bi carb of soda in the cooled tea and vinegar
Add this to the dry ingredients .
Mix well till you have a rough dry batter .
Turn out onto a floured cloth and secure with kitchen string .
Boil in a large saucepan with the pudding totally submerged in water .
Reduce the heat to a gentle boil and continue boiling for 3 hours .
Remove and allow to drain completely .
I remove the pudding from the cloth and serve hot  immediately with brandy custard and /or cream .
Or after draining remove from cloth and wrap in plastic wrap and keep refrigerated till ready to serve or can be frozen.
Serve hot ,can be oven heated with a covering of foil or heated in the microwave .

Saturday, 1 December 2018


What a way to spend Sunday after the preparation , cooking and service of a special occasion last night .
One booking left , 2 classes to go and then ...that's it for the year .
And what a year it has been ...!
But today the 2nd of December 2018 I made bread , in my kitchen for me .
Making bread is a great way to unwind ......
Here we go ......
Preheat your oven to 180 deg C
Spray a loaf pan with cooking oil and a sprinkle of fine polenta .
Sift 250 gm  of plain flour into a large bowl with 1 tsp of baking powder .
Now make a well in the centre of the flour and add 4 eggs one at a time ....but make sure they are lightly beaten before adding ....
Stir until just blended after each addition.
Add 125 ml of a dry white wine ....
125 ml of rice bran oil and stir until smooth .
Now stir in 250 gm of diced ham
150 gm of diced  salt pork  ( available in the deli section in the supermarket )
150 gm of  sliced pitted black olives .
150 gm of grated parmesan cheese .
Season with cracked black pepper
Pour the batter into the prepared pan and simply bake for 30- 40 minutes until risen and a skewer inserted comes out clean .
Let the loaf cool in the pan for about 15 minutes .
Then turn out on to rack to cool completely .

Can be served warm or at room temperature , best stored in an airtight container in the refrigerator , to serve leave on your bench to reach room temp ....
I love to slice and grill  the savoury loaf and spread with mint jelly and pastrami , best breakfast , lunch or a quick tea on the run ...



Preheat your oven to 200deg C.
Spray a loaf pan with cooking oil and give it a light sprinkle with fine polenta .
Combine 3 cups of wholemeal flour\( 450 gm )with 1 tbs of soft dark brown sugar , 1 tsp of salt , 1/2 tsp of  sweet paprika and 1 tsp of baking soda ( bi carbonate of soda ) in a large bowl .
Mix all ingredients well .
Gradually add 2 cups ( 500gm ) of plain yoghurt and 1 tsp of malt extract .
Stir in 90ml of milk and work with your hands to make a sticky ,  moist dough .
Dust your hands with a little flour and transfer the dough to the prepared pan .
Sprinkle the  top of the dough with a little flour and make a 1.5 cm deep cut lengthwise down the centre of the dough with a knife .
Sprinkle a mix of pumpkin and sunflower seeds over the incision .
bake for 15 minutes .
Decrease the temperature to 180 deg C and bake for a further 40 - 45 minutes or until crisp and brown on top .
Cool on a wire rack .
Best served toasted with your favourite topping ....


To prepare the yoghurt dip , mash 50 gm of creamy goats cheese with 2 tbs of milk in a medium bowl .
Beat in 250gm of plain yoghurt until smooth .
Add 1/2 tsp of salt and 1 tbs of finely torn mint leaves .
Now sprinkle over the top of the yoghurt mix 1/2 tsp of cracked black pepper , 1/2 tsp of garam marsala , 1/2 tsp of paprika .
Do not mix through .
Chill in the refrigerator until ready to serve .
To prepare the bhajis, combine 150gm of chickpea flour  with 2 tbs of plain flour , in a medium bowl .
Add 1/2 tsp of cumin , 1 tsp of ground coriander , 1 tsp of fine salt , pinch of cayenne pepper .
Whisk in 120- 150 ml of water , until you have a smooth paste like batter .
Stir in 1 tsp of black mustard seeds
1 tsp of fennel seeds
250gm of finely sliced cauliflower florets
3 long green peppers unseeded and finely chopped .
2 tbs of torn cilantro ( coriander )
Mix in remaining water to make a thick batter
Pour 4 cups of rice bran oil in to a deep fryer or pan and heat
 Place a few spoonfuls of the mix in the oil and fry till crisp and golden about 5 minutes  .
Remove with a slotted spoon and drain on paper towels .
repeat until all mixture is cooed .
Serve bhajis hot with the yoghurt dip.



Serve these tasty fritters straight from the pan .......
To prepare  the fritters squeeze the excess moisture out of 750gm of grated zucchini ( courgettes ).
Grate 1 large white onion .
Combine the zucchini ,onion , 75gm of plain flour , 1 tbs of chopped mint , 3 lightly beaten eggs , 1 tbs of chopped parsley , salt and cracked pepper in a large bowl.
Heat 1/2 a cup of oil in a large frypan until heated .
Add heaped tbs of zucchini batter to the oil and flatten slightly with the back of the spoon .
Fry until golden brown on one side 3-4 minutes .
Turn and fry the other side until golden brown .
Drain on paper towels .
To prepare the tzatziki dip , combine 250gm of plain Greek style yoghurt , 1 small grated cucumber , 1 tbs of minced garlic , 1 tbs of finely chopped mint and 1 tbs of lemon juice in a small bowl .
Serve the fritters with the tzatziki to the side .