THE EGG

The egg is made up of a shell, a spherical yolk and a clear viscous liquid . Chalazae, the threads of albumin protein located on either side of the yolk and holds it in place in the middle of the white . The shell represents about 10%of the weight of the egg and is porous , fragile and permeable to moisture odours and air . The shell is lined with a membrane made from 2 or 3 protein fibres and remains a protective barrier against bacteria . The yolk which represents 30%of the egg , contains 50%water , about 17% protein and 33% fatcluding lecithin . Thw white part makes up about 2/3 rds of the egg , it is made up of 87% water , 12% albumin ( protein )and 1% fats and vitamins it is also transparent and water soluble . I keep eggs on the bench , but use them regularily cooking .All eggs shouls be at room temperature when using in any recipe . Whole eggs can be kept in the refrigerator for up to 5 weeks from the date they are packaged (?) Egg whites separated from the yolks can be kept in an airtight container in the refrigerator for 5 days and for 6 months in the freezer . Egg yolks are more perishable , they should be used straight away .

ANISE BEEF AND RICE

Heat 2 tbs of rice bran oil in a frypan over a high heat . Add 500gm of sliced rump steak ( half at a time ), until beef just changes colour , stirring constantly . Transfer to a bowl and set aside . Add 3 cups of coarsley chopped baby salad leaves and 1/2 cup of matchstick carrot slices to the frypan and heat for 1 minute , stirring constantly . Now add 2 cups of beef stock to the pan along with 1/4 cup of red wine , 2 tbs of soy sauce ( tamari )and 1/2 tsp of anise seeds , heat to boiling . In a separate bowl mix 1/4 cup of arrowroot / cornflour with 1/4 cup of water mix until smooth , gradually stir this through the beef stock mixture , continuing cooking until it thickens . Add the beef and sliced cherry tomatoes , cook for 2 minutes until the meat is warmed through . Serve over your choice of grain .

SALMON FRITTATA

Preheat your oven to 180 deg C. Lightly sparay a large 6 hole muffin pan with cooking oil spray . Cook 150 gm of macaroni pasta in a saucepan of boiling , salted water until al dente . Drain and set aside . Place 8 eggs in a large bowl and whisk together add 420gm can of salmon ( drained and flaked), 1 cup of tasty grated cheese , 2 tbs of dried chives and the reserved pasta . Spoon the mixture venly into the muffin pans . Sprinkle the top of each muffin with a little extra grated cheese Bake in the preheated oven for 30 minutes or until the muffins are golden and puffed . Remove from the oven and let sit for 5 minutes before turning out . Serve warm with a salad, excellent served cold .

HAM AND CHEESE CHICKEN ROLLS

Preheat your oven to 180 deg C. I used 500 gm of chicken tenderloins Flatten chicken to an even thickness . Place 1/2 slice of Swiss cheese on each tenderloin along with 1/2 slice of sliced honey ham Roll each tenderloin up from the narrow end . Tuck in ham and cheese if necessary and secure with toothpicks. I placed the rolls in a lightly oiled ovenproof dish along with potatoes and pumpkin pieces around the sides of the dish. Sprinkled all with sumac . Bake in the preheated oven until the chicken rolls are golden and vegetables are tender about 35 minutes . In a separate bowl stir together 1 x 440 gm can of condensed cream of chicken , 1/4 cup of chopped spring onions , 1/2 tsp of dried thyme . Heat to a simmer and then pour over the chicken rolls and continue to cook until simmering Dress with chopped parsley to serve .

PASSIONFRUIT CURD

This is for Jennifer .... Passionfruit curd is really easy to prepare . Place 125 gm of chopped butter in a saucepan along with 155gm of castor sugar , the pulp of 15 passionfruit and 4 lightly beaten egg yolks . Whisk these together and heat over a low heat . Cook , stirring for 10 - 15 minutes till the sugar dissolves and the mixture thickens . Transfer to sterilised jars and cover with cling wrap and place in the refrigerator until cooled .

QUICK AND EASY LASAGNE

Earlier in the day I removed some cooked mince from the freezer and when I finally finished for the day in the garden ,I preheated the oven to 180 deg C. I assembled lasagne sheets and the mince in a tray with passata sauce . I finished off with a layer of cream cheese mixed together with Egyptian beetroot dip . Then I chopped 2 baby parsnips , sliced a leek , a red capsicum , then added 1/2 cup of sliced black olives and completed the lasagne topping with crumbled feta cheese . Placed the lasagne tray in the preheated oven for 60 minutes . This was delicious , and I froze the leftovers for another meal .

CHICKEN DIM SIMS IN A SPICY PEANUT SAUCE .

I have been been spending a lot of time in my garden and having to come up with filling , flavousome meals that are easily prepared . Chicken dim sims in a spicy peanut sauce ticks all the boxes . I used a 660gm packet of mini dims (defrosted ) I then added a 440gm can of condensed cream of chicken soup to a frypan along with 3 tbs of peanut butter , 2 spring onions sliced , 1 tsp of chilli powder and a sprinkle of cracked black pepper . Stir until smooth slowly bring to a simmer and then add 1 cup of frozen peas and baby carrots , again bring back to a simmer . Finally add the mini dims cover the pan and cook until the dim sims are heated through . I served these over mixed baby salad leaves . Delicious .

TAMARI SEEDS

This is so simple Place 1 cup of sesame seeds into a pan along with 1 cup of sunflower seeds and 1 cup of pepitas . dry fry til golden brown , but make sure to shake the pan continually as the seeds with easily burn and cook over a medium heat . finally sprinkle over 3 tbs of tamari and stir well . Cool and store in an airtight container Tamari seeds give your salads or vegetables that special extra touch , they are delious added to your favourite wrap filling and are a great topping to a curry or casserole .

TAMARI ALMONDS

What is tamari ? It is a Japanese soy sauce made by fermenting soy beans and is gluten free . Tamari is darker , less salty with a strong umami flavour compared to most soy sauces . To make tamari almonds , preheat your oven to 180 deg C . Place 1 cup of raw almonds on a baking tray lined with baking paper and bake for 10 minutes or until golden brown . In a small bowl mix together 1 dsp of minced garlic , with 1 tsp of minced ginger and 2 tbs of tamari. Stir well and mix thoroughly with the almonds , bake for a further minutes . Let cool and store .

SAVORO FISH (sour fish )

This recipe comes from the Greek island of Ithaca and is the taste of the sea . Originally made with whitbait or mullet . I have used whiting fillets for this recipe as a main meal and it was very well received . Lightly flour the fish fillets , then fry the fillets in 1 cup of oil . Remove the fillets and place in an ovenproof dish that has been lightly greased . Add a 1/2 cup of water in a small pan add 4 tbs of minced garlic , 3 spring onions chopped and 3 sprigs of fresh rosemary or 1 tbs of dried rosemary leaves and allow to boil until the onion is soft . Now add 2 bay leaves , 1 and 1/2 cups of raisins ,1 and 1/2 cups of red wine vinegar . Pour the sauce over the fish fillets until it is completely covered . Continue to heat through . I served this with freekah Alternatively, this dish can e stored in a covered dish for 2 weeks in the refrigerator as the vinegar marinade acts as a preservative

EGG CUSTARD TART

Preheat your oven to 180 deg C. First prepare your pastry . Rub together 225gm of plain flour , zest of 1 lemon and 150gm of softened butter . Now add 75 gm of castor sugar Beat together 1 whole egg and 1 egg yolk ( room temp )and gradually add these to the mixture Mix until the pastry forms a ball . Wrap tightly in cling film and refrigerate for 2 hours . Spray a 18cm round cake pan with a removable base with cooking oil and a sprinkle of fine polenta . Roll the pastry out a floured surface to 2mm thickness. Carefully arrange the rolled pastry to push into the rners of the pan , making sure the pastry is flush to the pan . Now line the pastry with baking paper and fill the lined pastry with uncooked dry rice . blind bake for 15 minutes or until the pastry is golden . Remove from the oven and remove the rice and allow the pastry shell to cool . Reduce the oven temp to 150 deg C For the filling , bring 500 ml of cream to the boil in a saucepan over a medium heat . In your mixer whisk 9 egg yolks with 75 gm of castor sugar until sugar is dissolved , then add the cream and mix well . place the pan with the pastry case on a baking tray and pour in the custard mix , sprinkle nutmeg over the topand bake for 40 minutes until the custard appears set but not firm . Remove from the oven and allow to cool in the pan before transferring to a platter to serve. I finished the tart with a cream cheese dressing .

GERMAN STYLE POT ROAST

Preheat your oven to 200 deg C In an ovenproof dish place a 1.5kg - 1.75 kg boned and rolled beef with 1 tbs of rice bran oil . Brown the roast on all sides . In a small bowl combine the contents of 1 x packet of French onion soup ,with 500ml of water , 1/2 cup of apple cider vinegar , 2 bay leaves , 1 tsp of cracked black pepper , 1 tsp of ground cloves . Pour this over the browned rolled beef . Reduce the oven heat to 180 deg C , cover the dish and and cook for 90 minutes . Add 6 small potatoes , , 3 medium carrots , , 3 small parsnips . Cover the dish and continue to cook until the vegetables are fork tender . Remove the beef and vegetables to a serving platter remove and discard bay leaves . Now finely crush ginger snap biscuits, enough to fill 1/4 cup . Stir the gingernut crumb through the liquid in the dish and cook till thickened , stirring occasionally . Serve gravy over the beef and vegetables .

BARRAMUNDI ORIENTAL

TERRIYAKI SAUCE Mix 1 cup of water with 1/4 cup of soy sauce , 3 dsp of soft brown sugar , 1 tbs of honey , 1tsp of minced ginger ,1 tsp of minced garlic , place in a small saucepan and heat over a medium heat. Now mix 1 cup of water with 2 tbs of arrowroot/ cornflour and add to e saucepan and stir through until thickened . BARRAMUNDI ORIENTAL Cut 250 gm of bok choy stems into 5 mm slices and coarsely shred the leaves , in a bowl , combine 1/4 cup of terriyaki sauce with 3 tbs of arrowroot / cornflour and 2 tbs of dry sherry until well blended , set aside . In a large fry pan over a high heat combine 750 ml of chicken stock 4 spring onions sliced on the diagonal ,1 red capsicum cut into 2.5 cm strips , 1/8 tsp of cayenne pepper and the bok choy stems . Heat to boiling . Arrange 4 barramundi fillets over the vegetable mix , reduce heat to low . Cover and cook 8- 12 minuts or until fish flakes easily when tested with a fork. Transfer the barramundi fillets to a serving dishes and keep warm . Stir the cornflour/ arrowroot mixture and bok choy leaves to the frypan . cook over a high heat until the mixture thickens , stirring constantly . Spoon over the fish .

GINGER CHICKEN STIR FRY

In a large frypan or wok , heat 2 tbs of rice bran oil and stir fry 500gm of skinless, boneless chicken breasts or thighs cut into strips and stir fry until no longer pink . Remove the chicken strips and set aside . Add an extra tbs of oil to the frypan or wok and add 5 cups of frozen vegies , a mix of carrots, cauliflower, brocoli and beans ,( sold as Australian winter veg mix ). Add 1 tbs of minced garlic . Stir fry vegetables until tender . In a separate bowl mix together 750 ml of chicken stock , 2 tbs of cornflour/ arrowroot,1 tbs of soy sauce / tamari ,and 1 dsp of minced ginger until smooth . Add the liquid mix to the pan /wok with vegetables and chicken pieces. Cook until the mixture boils and thickens , stirring all the while . Serve over noodles and dress with almond flakes .

CHICKEN NOODLE SOUP

I love this version of chicken noodle soup as a main meal . In a 3 litre saucepan , combine 1 litre of chicken stock, 2 cups of water ,2 cup of chopped celery ,2 cup of chopped celery ,2 cup of finely chopped onion, 2 tbs of chopped parsley , 1 tsp of dried sage , 1 tsp of dried thyme leaves . Over a medium heat , heat to boiling , stirring occasionally . Reduce heat to low ,add 3 cups of chicken tenderloins simmer until vegetables and chicken are tender , stirring occasionally . Add 2 cups of egg noodles and heat through till noodles have softened .

CHICKEN CACCIATORE

Season 4 skinless chicken breasts with freshly ground black pepper . slice each breast into 3 pieces . Heat 1 tbs of rice bran oil in a pan over a medium heat . Add the chicken and saute until browned on both sides . Remove the chicken slices from the pan and place in the bowl of your slow cooker . Add 1 large red onion peeled , halved and sliced to the pan along with 1 large green capsicum cut into long strips , 2 celery stalks cut into dice , 2 medium carrots thinly sliced ,continually stir and cook over a medium heat for 3 minutes . Stir through 2 tbs of minced garlic Add 1/4 cup of dry white wine anscrap any brown bits from the bottom of the pan and now add the vegetables to the slow cooker . Add 1 x 400gm can of diced tomatoes to the pan along with 1 cup of sliced champignon , 1/2 lemon squeezed and 1/4 tsp of chilli flakes , bring this to a slow simmer , then pour into the slow cooker and stir through . Cover and cook on low for 4 hours .

MEXICAN WEDDING CAKE

This is delicious . Preheat your oven to 180 deg C Lightly grease 28 cm x 18cm slice tray . Place 2 cups of plain flour in a large bowl and add 1 x 450gm can of crushed pineapple in natural syrup , 1 and 1/2 cups of castor sugar , 2 lightly beaten eggs , 1 dsp of bicarbonate soda. Combine all ingredients with a wooden spoon until well mixed . Pour into the prepared pan and bake for 45 minutes . Allow to cool in the pan for 5 minutes , then carefully remove to a wire rack to cool completely . Then spread with a cream cheese frosting . To make the cream cheese frosting mix together 125 gm of cream cheese at room temperature with 60 gm of softened butter /marg , 1 cup of icing sugar and 1/2 tsp of vanilla extract , until creamy .

CHINESE MINCE

Brown 500 gm of beef mince in a little oil in a frypan . I then transferred the mince to the bowl of my slow cooker and added 1/2 a savoy cabbage shredded , 1 cup of frozen beans , 1 cup of frozen peas , 1 packet of chicken noodle soup 1/2 cup of dried quinoa,2 cups of chicken stock and curry powder to taste . Stir together until well combined . Cover and cook on high until simmering and cooked through .

CREAMY YOGHURT CHIA DIJON DRESSING

This dressing is an aromatic and flavoursome alternative to commercial brands of mayonnaise Simply stir together 1 cup of natural yoghurt , 6 tbs of Dijon mustard , 6 tbs of lemon juice , 2 tbs of honey ,2 tbs of minced garlic , 4 tbs of dry chia seeds . Season to taste with cracked pepper and a pinch of salt . Set aside covered in the refrigerator for 30 minutes to give the garlic a chance to permeate the dressing and allow the chia a chance to combine the flavours .

PEACH COOLER

Perfect for the abundance of seasonal peaches . You will need 6 very ripe peaches ,peeled , stoned and roughly chopped . Puree the peaches with the juice of 1 lemon and 1 dsp of honey until smooth. Now add 1 small bay leaf and 750 ml of dry white wine long with 1 whole clove 1 cinnamon stick and a pinch of salt . Chill for 3 hours and strain before serving . Garnish with a spoonful of whipped cream and a sprinkle of nutmeg .

STONE SOUP

A RECEIPT TO MAKE STONE SOUP ( DOVER 1808 ) 'Take a large stone, put it into a sufficient quantity of boiling water , properly season it with pepper and salt ; add 3 or 4 pounds of good beef;a handful of pot herbs , some onions , a cabbage and 3 or 4 carrots . When the soup is ready the stone may be thrown away' . STONE SOUP ..... In keeping with tradition I use a stone when preparing this soup . Place a medium sized stone in a large saucepan along with 6 cups of vegetable stock . Add 1 finely chopped onion , 2 tbs of minced garlic , 200gm of diced bacon , 1 ham hock ,2 potatoes diced , 2 carrots diced ,2 turnips diced , 2 stalks of celery diced and 2 bay leaves. Bring to the boil, then reduce heat , cover and simmer till the vegetables are tender . Then add 150 gm of savoy cabbage (shredded )and a 400gm can of red kidney beans ( drained ) Continue to simmer until the cabbage is tender . Remove the ham hock and pull the meat into shreds . Return the meat to the saucepan , add 1/2 cup of fresh parsley ( chopped ) Season with pepper and salt to taste . Remove stone prior to serving.

CREAMY LEMON AND LIME DRESSING

This is for Robyn .... this creamy lemon and lime dressing will enhance and liven up your favourite greens , and the added chia will keep the feeling of hunger away even though you have only eaten a salad. In a small bowl , mix together the zest and juice of 1 lemon and 1 lime, 1 dsp of honey . Now whisk in 3 tbs of olive oil . You can add a few drops of siracha ( optional ) Stir in 1 tbs of chia seeds . Gradually whisk in a 1/2 cup of sour cream and season with ground pepper and a pinch of salt

FRUIT SALAD AND CHIA ICY POLES

Place 1/2 medium banana peeled in your processor along with 1 cup of seedless watermelon cubes and 1 tsp of chia seeds . Process to smooth . Equally divide the 'fudge' between the moulds filling them 3/4 full. Now peel and core 1 kiwi fruit , add 1/2 peeled banana and 1 tsp of honey and process till smooth . Top the moulds with the kiwi mixture Place in the mould handles and freeze to set

CHIA CARROT CAKE

I love making this cake.....the warm spices fill the kitchen with wonderful aromas . First you will need to prepare a chia gel , which is really easy . Mix1 tbs of chia seeds with 9 tbs of water stir to combine and prevent clumping ... and in about 15 minutes you will have chia gel . It will keep covered in your refrigerator for up to a week . Preheat your oven to 180 deg C. Spray a 9x11inch square panwith cooking spray . In a medium bowl ,combine 2 cups of plain flour , 1/3 cup`of castor sugar , 1 dsp of ground cinnamon ,1/2 tsp of ground cloves ,1 and 1/2 tsp of bakng soda with a pinch of salt . Using a large bowl , beat together 1/3 cup of date puree ,4 cups of grated carrots , 1/2 cup of crushed pineapple with juice , 2 lightly beaten eggs ,1 dsp of vanilla extract with an electric mixer until all the ingredients are combined . Now stir through the 3 tbs of chia gel with a spoon . Add the dry ingredients from the medium bowl to the wet ingredients . Stir to combine Pour the batter into the prepared pan and spread the top evenly . bake for 30-35 minutes or until a toothpick inserted comes out clean . Cool completely on a wire rack and slice into squares to serve . Nothing beats eal , fresh fruit and vegetables , this cake is sweet enough that you won't need thick cream cheese frosting .

WHITE CHOCOLATE BLONDIE

Preheat your oven to 160 deg C Grease a 27 cm slice pan and line the base and the 2 long sides with baking paper . Place 150 gm of butter /marg in a saucepan with 100gm of white chocolate chopped , 330 gm of castor sugar and 125 ml of milk . Heat over a low heat until all ingredients have melted and are well combined . Remove from the saucepan from the heat and allow to cool slightly . Stir in 1/2 cup of self raising flour , 1/2 tsp of vanilla extract and 2 lightly beaten eggs until well combined and pour into the prepared slice pan . bake for 1 hour or until a skewer inserted in the centre comes out clean . Remove from the oven and cool in the pan . to make the white ganache place 125 ml of cream in a small saucepan over a low heat and bring to simmer , then pour the creaam over 300gm of white chocolate chopped , and set aside for 5 minutes before stirring until smooth . Now place the ganache in the fridge for 30 minutes , stirring every 10 minutes until spreadable . turn the blondie onto a srving platter and spread over the ganache and decorate with sliced strawberries and pomegranite arils or if you want to be really fancy rose petals .

UNCHOCOLATE , CHOCOLATE .

I am often asked to address the white chocolate question . White chocolate is chocolate free and it is also caffiene free . White chocolate is simply the fat from the cacoa bean ( cacoa butter ), mixed with milk solids and sugar . White chocolate has no brown cocoa bean solids that gives chocolate its flavour and colour . When you choose white chocolate to graze on because its caffeine free , dont forget that it is a highly saturated fat . Always read the ingredient list on the chocolate box/label , because some white chocolate confections are made with hydro generated vegetable oils !!

BITS AND PIECES MARSHMALLOW CAKE .

If you are like me you will have leftover Xmas cake , ( fruit and plain ) , stored in containers in the freezer . I also have excess Xmas chocolates , which I'm contentedly grazing my way through . So what I decided today , was to be a little creative , using the excess cakes and chocolates . First spray a round loose bottom cake pan ( 20 cm )with cooking oil.( set aside ) Now , prepare the marshmallow , this is really easy . Add 1 heaped tbs of powdered gelatine to 1/2 cup of boiling water . Stir to dissolve . Place 2 cups of castor sugar in the bowl of your mixer with an 1/2 cup of boiling water and mix to dissolve the sugar . Then add the gelatine mixture and a few drops of food colouring ( optional ) I added salted caramel essence and beat together for 10 minutes . I measured out 125 gm of assorted chocolate pieces and cut them into small pieces I went to the freezer took out the first container and sliced an assortment of mixed and frozen cakes ( approx 400 gm )into cubes . I placed the cake cubes and chocolate pieces together in a bowl and added the marshmallow mix ( retaining 1 cup )and mixed everything together . Then I poured the mix into the prepared pan and topped with the remaining cup of marshmallow mix . The marshmallow cake is now in the refrigerator and needs to set overnight .

YO - YO BISCUITS .

Seriously why make something so simple so complicated , this is where I turn into a grumpy cook. Forget the packaged Yo Yo biscuits available in your supermarket Yo Yo's are supposed to be mouth sized morsels ... There are 3 basic rules for original yo yo's Roll the dough into VERY small balls .. the following recipe shoud give you 24 yo yo's if you want the the fork like indentations use a skewer Make sure your oven is set at 180 deg C , cook the biscuits for 10 minutes , remove the biscuits, they will firm on cooling . Simple . Read on and you will have the the true recipe for Yo Yo's . This is my recipe . It works a treat . Preheat your oven to 180deg C The rest is really simple. Place in the bowl of your mixer 170 gm of sofetened butter / marg, along with 1/3 cup of icing sugar , 55gm of custard powder , 85gm of plain flour , 85 gm of rice flour . Mix well until creamy and roll into little balls . Place on trays lined with baking paper , you can indent the balls with with a skewer layed horizontally To make the icing combine 2 tbs of icing sugar with 1 tsp of softened butter /marg 1 tspof vanilla extract . They should be mouth sized morsels.