ROASTED GARLIC SOUP

This is my favourite soup and I love soups of all description. This is magic . Preheat your oven to 180 deg C . Place 2 garlic bulbs of garlic , halved horizontally in an ovenproof dish and drizzle with a little canola / rice bran oil . Cover and bake in the preheated oven for 25 minutes or until a skewer can easily pierce the garlic . Cool and set aside . Slice 4 peeled , large onions thickly ( approx 0.5 cm wide ). Heat 50 gm of butter / marg in a large suacepan , then add the sliced onions along with 6 cloves of peeled and crushed cloves ( or 3 tbs of minced garlic ) Cook over a medium heat until the onions have softened and slightly browned . Add 2 tbs of plain flour and cook until well combined .( about 2 minutes ). Gradually stir in 4 cups of chicken stock , until you have a smooth thin soup . Add 1 bay leaf , cover and simmer for 10 minutes over a low heat . Season with 1 dsp of balsamic vinegar cracked black pepper . Ladle the soup into four large heated bowls , place half a roasted garlic bulb into each bowl . To eat the roast garlic , serve with a fork along with a soup spoon .

GARLIC

Garlic is the cluster of small bulbs that grow at the base of a plant ,Allium sativum, after the first season of growth . Each segment or bulblet is called a clove and the whole cluster is called a 'head'of garlic. Each clove gives rise to a new head after one season . The clove consists of a white pungent peppery flesh in a tough skin. This is easily removed by squashing the clove .When raw , the smell and tasteare very strong and a sliced clove run around a bowl will flavour anything contained in it . When cooked it loses most of its pungency . Garlic is widely used in cookery throughout the world , and has been considered as an aid to good health since antiquity and is now thought to have anti cancer properties . There is rarely a dish I do not use garlic in .

MAPLE , NUT AND QUINOA PIE

Preheat your oven to 180 deg C. To save time in class we used a frozen sweet short crust pastry . We blind baked the frozen pastry crust for 10 minutes , then removed the beans and baked for a further 10 minutes or until lightly golden. Empty the contents of 1 x 397 gm can of sweetened condensed milk into a small / medium saucepan . Fill the empty milk can with maple syrup and combine with the milk in the saucepan . In a separate bowl beat 2 eggs really well and then add to the mixture along with 1 dsp of quinoa. Cook over a med/ low heat until thickened . Add 120 gm of slivered almonds and pour into the baked pie crust . Cool , serve with thickened , whipped cream .

RHUBARB AND GINGER CAKE

I have had the same 3 crowns of rhubarb for over 30 years . They are the most amazingly reproductive plants . I never waste the fruit . Preheat your oven to 180 deg C . Grease and line a 9"/ 23 cm square pan . Mix together 1 and 1/2 cups of plain flour with 1 dsp of baking powder , then add 3/4 cup of softened butter / marg , 3/4 cup of castor sugar , 3 lightly beaten eggs and 1 tsp of vanilla extract . Now beat until the mixture is light and smooth . Pour the flour mixture into the prepared pan and smooth the mixture with the bake of a spoon. Slice 200gm of trimmed rhubarb stalks into 1 cm ( 1/2 inch ) slices . Stir 1 tbs of cornflour through the sliced rhubarb then add add 2 tbs of finely chopped preserved ginger . Sprinkle this mixture over the top of the cake mixture . Bake in the preheated oven for 50 - 60 minutes or until the cake is risen ,firm and golden . Let cool in the pan for 10 minutes then turn out to cool completely on a wire rack . For the icing mix 3 tbs of icing sugar with 1 tbs of glucose syrup until smooth , then drizzle over the cake , let before slicing into squares or bars .

CARROT CAKE WITH ORANGE FROSTING

Preheat your oven to 160 deg C. Grease and line 23 cm / 9"round deep cake pan . Mix together 1 and 1/2 cups of plain flour with 1 tbs of baking powder , 1 tsp of ground cinnamon and 1/2 tsp of ground ginger in a bowl add 3/4 cup of softened butter/ marg , 3/4 cup of soft brown sugar and 3 lightly beaten eggs . Beat well until just smooth , then stir in 2 tbs of orange juice , 1 and 1/2 cups of shredded carrots and 1/2 cup of chopped pecans . Spoon the mixture into the prepared pan and spread the top level with the back of a spoon . Bake in the preheated oven for 1 hour 10 minutes or until well risen , firm and golden brown. Let cool in the pan for 10 minutes , then turn our onto a wire rack to finish cooling . For the frosting , put 1/4 cup of cream cheese into a bowl with 2 and 1/4 cups of icing sugar , the grated rind of 1 orange , 1 tbs of orange juice Spread over the top of the cake and decorate with pecan halves . Sinply delicious ....

TIPS FOR SUCCESSFUL CAKES .

1. Always turn your oven on before you start so your oven can reach the correct temperature while you are mixing . 2. Brush cake pans with melted butter / marg or oil and line with baking paper . This will prevent your cake from sticking to the pan . 3. Measure ingredients accurately and level measuring cups and spoons flat with the back of a knife . 4.Avoid over mixing because this can cause a heavy texture , beat the mixture until just smooth . 5.Bake the cake immediately once mixed , because the baking powder begins to act as soon as it is combined with liquid . 6.Avoid opening the oven door during baking , this reduces the oven temperature and will cause the cake to sink . 7.Test cakes with a skewer for doneness , they should be well risen and golden and starting to shrink from the sides of te pan .Sponge cakes should be springy to touch .When testing for doness always insert the skewer on an angle , this will give you a wider area to test . 8.To prevent damage let cakes stand in the pan to firm up for a few minutes before turning out onto a wire rack to finish cooling . 9.The simplest way to vary the flavour of cakes is to add spices ...cinnamon, apple, allspice, nutmeg ,ginger , star anise all work well in cakes . Finely grated citrus rind will add a light , fresh flavour to cakes and icings / frostings. 10.Chocolate cakes are always a favourite and this may be added in the form of unsweetened cocoa powder , chocolate chips or melted chocolate .( you may need to to reduce the quantity of flour if adding cocoa powder , so make sure to check the recipe ). 11.Nuts such as almonds , hazelnuts , walnuts , pecans or seeds such as sunflower , pumpkin,poppy or sesame give a crunchy texture to cakes and also add valuable nutrients and fibre for healthier treats .

INDIVIDUAL SELF SAUCING PUDDINGS

This is an oldie but always popular . Preheat your oven to 180 deg C . Lightly grease 4.. 1/2 cup ( 125 ml ), ovenproof dishes . Mix together 90 GM ( 3/4 cup of SR flour ) with 1 tbs of cocoa podwer and 1/2 cup ( 125 gm ) of castor sugar . Stir in 1 beaten egg 1/4 cup ( 60 ml )of milk and 60 gm of melted marg / butter . Mix well to combine . Spoon the mixture into dishes and lightly sprinkle with a mixture of combined cocoa powder and castor sugar . Now place the dishes on a baking tray ... this is the hard part ... Carefully pour 1/4 cup ( 60 ml )of boiling water . over the back of of a dsp spoon for even coverage , over eacxh pudding . bake the puddings in the preheated oven for 15-20 minutes or until a skewer inserted comes out clean. Dust with icin sugar and serve with cream and or ice cream .

LEMON GRASS BEEF SLOW COOKED

We will be preparing this dish in class in 2 weeks time . It is delicious . First we need to prepare a marinade ....combine 3 tbs of minced garlic in a large bowl with 1 tbs of minced ginger , 80 gm of lemon grass paste and finally 3 tbs of peanut oil . mix to combine and now add 1 kg of lean rump steak , trimmed and thinly sliced across the grain . Marinate for 10 minutes. In a separate bowl mix together 2 tbs of lime juice , 2 tbs of fish sauce and 3 tbs of kecap manis ( a thick soy sauce ).. set aside . Heat your wok or a large pan over a high heat add 2 tbs of penut oil and stir fry the beef in batches until it is sealed , ( about 2 minutes ). Remove from the pan and add to the bowl of your slow cooker . Reheat your pan / wok add 1 tbs of peanut oil add 1 large red onion , peeled and sliced . Cook for 2 minutes then add 200gm of baby sliced beans and pour in the fish sauce mixture . Cook until warmed through ... Now pour over the beef in the slow cooker . Add 3/4 cup of mixed quinoa , stir through and cover your slow cooker . Cook on slow for 4 hours .

BEEF IN BLACK BEAN SAUCE

This is a family favourite meal at The Manor and easily prepared . Soak 4 tbs of tinned black beans in soy sauce , overnight prior to cooking . Trim 750gm of rump steak of all the sinew and fat ,then slice into thin strips , slicing against the grain. Rinse the black beans under cold water , drain and roughly mash the beans with a fork. Heat a saucepan over a medium heat and 1 dsp of peanut oil and 1 dsp of sesame oil . Add the sliced beef in two batches and stir until well browned . Transfer the beef and any liquid to a bowl . Add another 1 dsp of each sesame oil and peanut oil to the pan and over a medium heat add 1 large peeled and sliced onion and stir for 2 minutes . Add 1 tbs and 1 dsp of both minced garlic and minced garlic along with 1 small red chilli , finely chopped , stir for 1 minute . Mix 1 tbs of cornflour with 1 tsp of water . Return the beef to the pan along with any cooking liquid , the mashed black beans , 2 tbs of soy sauce ,1 tsp of soft brown sugar , 1/4 cup of beef stock and cornflour stock . Stir for 2 minutes or until the sauce simmers and thickens . Garnish with spring onions , that have been sliced on the diagonal . Seerve with steamed rice or grain of your choice .

LAVENDER AND ORANGE INFUSED PEARS

Pears are one of my favourite fruits . Peel 4 firm pears and cut a smalll piece from the base so that the pears stand upright . ( if you are using ripe pears , they take less time to cook ). Place 1 cup of sugar and the grated rind of 2 oranges along with 1 cup of orange juice , 10 lavender heads and 2 cups of water into a small saucepan and bring to the boil , stirring until the sugar dissolves . Reduce the heat to a slow simmer . Now place the 4 pears in the saucepan and cover . Simmer until pears soften and a skewer inserted can be removed easily . Transfer the pears to a plate , remove the lavender heads , reduce the syrup .. Stand the pears in the serving dish and pour over the warm syrup . Serve with cream , optional .

LAVENDER

Lavender has been used throughout history and is frequently mentioned in folklore and fairytales . It is said that when Mary placed her infant sons' clothes out to dry , she spread them over a lavender bush and in doing so gave lavender its heavenly perfume . Lavender is often referred to as ' Our Lady's candlestick '. Napoleon liked a drink made with sugar , musk and chocolate scented with lavender , it has been said it was appealing to Josephine . Elizabeth 1, delighted in lavender conserve Today in Provence France , lavender is still a favoured herb in cooking . Lavender has many uses and they are wide and varied , adding both comfort and intrigue to sweet and savoury dishes .

EASY TOMATO BREAD

This is a batter bread . Batter bread is beaten instead of kneading . Batter bread is open textured with full old fashioned flavours . Preheat your oven to 180 deg C. Combine 2 and 1/2 cups of plain flour with 1 tbs of baking powder , 1 tsp of salt , 1 tsp of dried onions / dried garlic , 1 tsp of dried oregano , 1 tbs of finely chopped parsley , 1 tbs of castor sugar and 3/4 cup of mozarella grated cheese . Drain 1 x 400gm can of diced tomatoes . Retain the liquid and add enough milk to the drained tomato liquid to 2/3rds of a cup . Blend the liquid with 2 well beaten eggs and 1/4 cup of rice bran oil , add the diced tomatoes . Mix thoroughly . Pour the batter into a greased loaf pan .(9x5x3) Bake in the preheated oven for 1 hour 15 minutes . Cool on a wire rack before slicing .

SEAFOOD LASAGNE

You will need a 22x 32 baking dish . Preheat oven to 180 deg C. Melt 40 gm of butter/marg in a large pan over a medium heat . Add 1 finely sliced leek and 2 carrots finely sliced , 1 dsp of Italian herbs and 2 tbs of minced garlic. Cook until leek has softened . Sprinkle over 1/3rd cup of plain flour , stir , continuing to cookfor 2 minutes . Gradually add 2 cups of stock and 2 cups of milk . Continue to cook and stirring until the mixture thickens slightly . Add 1 tbs of Dijon mustard and 1/2 cup of tasty cheese , stir to combine . remove from heat , set side for a few minutes . Now stir through 1 kg of marinara mix or 1 kg of sliced fresh fish fillets .(skinless). Season with cracked black pepper . In a separate bowl mix together 2/3 cup of panko crumbs , 1 tbs of peanut oiul . Liberally spray your baking dish with cooking oil and sprinkle with dried dill . Line the base of the baking dish with lasagne sheets . Top with 1/3rd of the seafood mixture . Repeat with another layer of lasagne sheets and 1/2 remaining mixture . Repeat with remaining lasagne sheets and seafood mixture . Sprinkle the panko crumb and oil mixture over top with a handful of grated cheese and a little Italian spice mix. Bake for 40 minutes or until pasta is tender and breadcrumbs golden .

QUICK MASCARPONE FRUIT TART

Let's make the pastry . Preheat your oven to 200 deg C . Place 2 cups of flour ( plain ) in a processor with 1/4 cup of castor sugar , 150 gm of butter and process till the mixture looks like crumbs . Place 3- 4 tbs of water to make small moist balls of dough . Turn out and bring together on a floured work bench . This amount of pastry will make 6 small tarts ( 6 x 12 cm ) or 1 large tart 22cm . Line the base and sides of your flan / tart dishes . Cover the pastry with baking paper and with rice . Blind bake in the preheated oven for 15 minutes . Remove paper and rice , return your flan / tarts to the oven and bake for a further 4 minutes until pastry is well cooked . Now for the filling mix together 1 and 1/2 cups of mascarpone , 1/3 cup of icing sugar with 2 egg yolks until smooth. Spread 2 cups of berries ( your choice , fresh or frozen , if using frozen , make sure the berries are defrosted ) to cover the base of your flan . Spread a thick layer of the mascarpone mixture over the berries . Sprinkle 1/4 cup of soft brown sugar over the mascarpone layer and place under a hot griller for 2 minutes until the bron sugar has melted . Cool , then refrigerate till set.

MASCARPONE

I love mascarpone cream , it is often referred to as a cheese , it is actually a very rich cream . Mascarpone is available in your supermarket and in mine is found near the cream cheese in the refrigerated section . Serve mascarpone alonside your favourite tart , especially ones that have a sharpness to their flavour .ie Lemon tart . Spread it over your favourite fruit bread... (I love this ) or a warm croissant with jam or marmalade . Serve mascarpone with icing sugar dusted berries and shortbread thins for an elegant and simple dessert . Go on give this special cream a go .....

COFFEE

It is fun experimenting with different coffee beans , the size of the grind and the brewing method in the search of the perfect coffee to please your taste buds . It has now become a national pastime meeting with friends at your local cafe or ordering a take away , to enjoy a long or short black , flat white ,espresso , cappuccino or latte . Coffee is more than just for drinking , it is a delicious flavour when used in desserts. Contrary to popular belief , beans or ground coffee should NOT be kept in the fridge or freezer , condensation spoils the coffee. Store in a cool dark place in an airtight container and use within 2 weeks . Keep coffee in an airtight container as coffee absorbs other aromas . Beans should be ground evenly for best results . Wash your grinder so no residue remains causing oxidisation and producing an unpleasant flavour in your next cup . Grind beans just before use .The sooner the water comes into contact with the grind it is more likely you will trap the aromatic oils . As opposed to tea , coffee should be kept off the boil , boiling the water brings out the bitterness in the coffee. Use strong coffee as a flavouring for cakes , biscuitsand desserts . A guide for making any brewed coffee is 1 rounded dsp per person .

BEST PORK CRACKLE

Preheat your oven to 220 deg C It is really simple , purchase your pork crackle , dry it off with paper towelling . There is no need to use boiling water . If you are reading my blog .... trust me . Thickly coat the rind of the dried belly with salt .. Place on an oven tray and place in the preheated oven . Just leave it till the rind is bubbly and golden brown . You will know , its not rocket science but it is delicious !!!

CHICKEN IN LEMON AND GARLIC

Slice 4 skinless chicken fillets into thin fillets . Heat 5 tbs of rice bran oil in a large pan and add 1 onion peeled and finely sliced . Cook until the onion has softened . Add 3 tbs of minced garlic . Add the sliced chicken and fry gently over a medium heat for 10 minutes until lightly browned and tender . Add the finely sliced rind of 2 lemons and their juice , bring to a simmer . At the same time , deglaze the pan by scraping all the bits on the base of the pan into the juices with a wooden spoon . Remove the pan from the heat , stir in 4 tbs of finely chopped parsley . Season to taste with cracked pepper and salt . Serve as you wish ....with vegetables , rice , and or slices of crusty bread for mopping up the lemon and garlic juices .

EMPANADILLAS WITH HAM AND GOAT’S CHEESE

Preheat your oven to 200 deg C. Line 2 baking trays with baking paper . Heat 1 tbs of peanut oil in a pan and add 1 peeled and chopped onion , cook until the onion softens . Add 1 tbs of minced garlic and stir till well combined . Put 150gm of goat's cheese in a bowl along with 175m chopped ham ,50 gm of capers,1/2 tsp of sweet paprika and the onion mixture . I used puff pastry sheets and an 8 cm fluted pastry cutter . Using a tsp , put an equal amount of the cheese mixture in the centre of each round . Dampen the edges of the pastry with a little water and fold one half over to form a crescent and enclse the filling . Pinch the edges together with your fingers to seal and then press with the tines of a fork to seal further . Transfer to the baking trays . Make a small incision in the top of each pastry and brush with a beaten egg to glaze . Bake until the pastry is risen and golden brown ...15- 20 minutes .

POTATOES IN A PICKLED SAUCE

LAHORI ACHARI ALOO Boil 450 gm of small new potatoes in their skins . While these are cooking , heat 2 tbs of canola oil until hot over a medium heat and add 1 tsp of ground coriander 1 tsp of ground cumin 1 tsp of chilli powder 1/2 tsp of mango powder 1/2 tsp of garam marsala 1/2 tsp of turmeric Stir fry for 30 seconds then add 3 tbs of minced garlic and continue to stir fry for 3 minutes . Add 3 spring onions finely chopped , 2 tbs of tomato puree , 2 tbs of natural yoghurt , 1 tsp of chilli powder , 5 tbs of cooked peas and salt to taste . Add the drained potatoes mix to ensure everything is combined . Dress with fresh mint leaves . This can be served hot or cold accompanied by a yoghurt dip and chapatti . It is delicious !

RUSTIC GREEK PIE

Preheat your oven to 180 deg C. Place 1 sheet of thawed ready rolled shortcrust pastry on a lined baking tray. Now spread 450gm of finely chopped baby spinach in the middle of the pastry , leaving a 3 cm border around the edge . Carefully spread 2 tbs of minced garlic over the spinach , piling with 150gm of grated haloumi cheese and 120m of feta cheese over the top . Sprinkle with 1 dsp of oregano and cracked pepper ( add a little dried chilli , optional ). Slice a short slit into each corner of the pastry , then tuck each side of the pastry over to form a border around the filling . Beat 2 eggs with 60 ml of cream until well combined . Now pour over the spinach filling . Bake for 25 minutes OR until the pastry is golden and the filling is set . Serve with a sprinkle of lemon juice .

AKBARI SHAHI TUKRI

This is a North Indian dessert , AROMATIC BREAD AND BUTTER PUDDING . Remove and discard the crusts from 8 slices of bread . Heat your deep fryer to 180 deg C. Deep fry the slices separately until golden and then drain on paper towels , set aside . Bring 1 litre of full cream milk to the boil over a medium heat , add 250 ml of sweetened condensed milk , stirring ocassionally , simmer till it thickens about 15 minutes . Add 1/2 tsp of saffron threads , a few drops of vanilla extract , 1/2 tsp of ground cardamon and a few drops of rosewater . Remove from the heat . Place 4 of the slices of the fried bread over the base of your ovenproof dish , place the other 4 slices on top . Pour the milk mixture over the bread making sure the bread is thoroughly soaked . Place the dish in the oven , immediately and bake for 20 minutes or until golden . Remove from oven and top with flaked almonds and crushed pistachio nuts . DELIOSLY DECADENT !!!

TUNA & ZUCCHINI PASTA

Cook 400gm of dried spaghetti in a large pan of boiling water until tender . Drain pasta and set aside . Place the pan that cooked the pasta back on the heat and drain the oil from a 425gm can of tuna chunks into the pan . Add a peeled and sliced onion and cook until softened . Increase the heat and 2 tbs of minced garlic along with 3 coarsley grated zucchini. Continue to stir while cooking , adding the grated zest and and juice of 1 lemon , the tuna chunks , and 2 capsicums trimmed and thinly sliced ( I used a red and green capsicum ) . Stir over a medium heat until heated through . Now add the drained pasta and toss to combine , season with cracked pepper , garnish with baby green salad leaves ( optional ).

BERRY PUDDING

Preheat your oven to 180 deg C. Spread 500 gm of frozen berries over the base of a 6 cup capacvity ovenproof dish. Sprinkle over 2 tbs of castor sugar . Set aside , stirring occasionally , for 5 minutes to thaw slightly . Meanwhile , use an electric beater to beat 2 eggs , 1 dsp of lemon rind , 1/2 tsp of vanilla extract and 155gm of castor sugar in a large bowl , until the mixture is thick and pale . Use a metal spoon to to fold in 125gm of sour cream , until just combined . Mix together 75gm of self raising flour with 35 gm of custard powder and sprinkle over the egg mixture . Fold until just combined . Pour the mixture over the berries . Use the back of a spoon to smooth over the surface . Sprinkle over 100gm of flaked almonds . Bake for 1 hour in the preheated oven , the pudding is ready when an inserted skewer comes out clean . Dust with icing sugar and serve with cream .

CHOCOLATE PEAR TARTS WITH TOFFEE NESTS

Preheat your oven to 180 deg C . Process 60 gm of pecan nuts until finely ground , transfer to a bowl . Process 125gm of chilled butter/ marg in a processor until the mixture resembles coarse breadcrumbs . Add 2 tbs of castor sugar with the pecans until well combined . Add 3 tbs of cold water and process until the dough just comes together . Turn onto a lightly floured surface and bring the dough together using the heel of your palm. Divide into 6 equal portions , roll each portion out between 2 sheets of baking paper , to 4 mm thick discs . Line a 2cm deep x 11cm fluted base tart pan , ( You will need 6 fluted tart pans .) with a pastry disc and trim excess. Repeat with remaining pastry discs in remaining pans . Place pastry lined pans in refrigerator to chill for 30 minutes . Meanwhile peel 3 Beurre bosc pears , halve lengthways and carefully remove the cores. PLace 6 cups of water in a pot with 370 gm of castor sugar and over a medium heat cook until the sugar dissolves . Add the pear halves , bring to a simmer , cook partially covered for 15 minutes or until tender . Then transfer the pears to a plate lined with paper towelling . Now place the pastry cases on a baking tray , line the cases with baking paper and fill with dried rice . Bake for 10 minutes , remove baking paper and rice , then bake again for 10 minutes or until the cases are golden . Set aside to cool . Mix together 200gm of dark chocolate ( coarsley chopped )with 300 ml of cream in a small saucepan over a medium heat until the chocolate melts and the mixture is smooth . Set aside to cool a little . Add 2 lightly beaten eggs and 3 egg yolks and 1 dsp of vanilla extract , whisk until completely combined . Divide this mixture between the 6 pastry cases and bake in the preheated oven for 15 minutes. Set aside to cool slightly . Okay now here comes the testing part ...the toffee nests . First line the base of an airtight container with baking paper . Combine 220gm of castor sugarwith 50 ml of water and 1 liquid tbs of glucose syrup , stir until the sugar dissolves and mixture comes to the boil , simmer without stirring until the mixture is golden .. about 7 minutes . Set aside till the bubbles subside . Dip the backs of 2 forks together in the toffee , press the backs of the forks together and pull apart to make strands . Repeat to make more strands Shape into a nest . Place into the container , repeat with remaining toffee until you have 6 nests . Place tarts on serving dishes , top with pears , cut side down and te toffee nests .

CHOCOLATE TORTE ( To die for )

Preheat your oven to 200 deg C. Just a warning , this cake can be really stubborn to remove from the pan . So I suggest you consider alternative cooking pans / dishes /ovenproof containers . Hence my choice of oven to the table serving dishes . Don't let that put you off preparing this dish , seriously it is fudgy and full of chocolate. Generously grease a 9" pan or a springform pan . Line the bottom of the pan with baking paper . Now lets get down to preparing the torte .... Place 5 lightly beaten eggs in a bowl and 1 tsp of vanilla extract along with 200gm of granulated sugar and beat until thoroughly combined ( 5 minutes ). Then add 1 tbs of plain flour and 1/4 tsp of salt and mix till combined. Place 226 gm of butter/ marg in a bowl along with 226 gm of good chocolate ( my choice was dark ). Heat in the microwave and heat in 30 second increments , until the butter and chocolate have melted and become smooth when stirred .Set aside and cool slightly . Add the chocolate mixture to the egg and flour mixture and mix until well combined . Now pour the batter into the prepared baking dish/ dishes . Bake 20- 25 minutes OR until a skewer inserted comes out with a few moist crumbs . Serve with cream and or ice-cream .....

STRAWBERRY CREAM PUFFS

Pre heat your oven to 200deg C. Sprinkle an oven tray with water . Place 60 gm of butter /marg and 1 cup of water in a small pot along with a pinch of salt . Bring this mixture to boiling point . Add 125gm of of plain flour all at once and cook / stirring over a low heat until the mixture pulls away from the side of the pan . Then allow to cool slightly by taking the pot off the heat . Add the cooled mixture to a bowl and using an electric mixer beat for 1 minute , add 3 lightly beaten eggs , a little at a time and continue to beat until the mixture is glossy . Drop tsp of the mixture onto a wet oven tray . Bake in the prehaeted oven ( 200deg C )for 30 minutes . DO NOT OPEN the oven door for 15 minutes . Now remove to a wire rack to cool . Slice the puffs in half and fill with strawberry cream. PLace 1 punnet of fresh strawberries that have been washed and hulled in a bowl with 2 tbs of icing sugar and 1/2 tsp of vannilaa extract and mix together , preferably puree . In a separate bowl whisk 300ml of cream until thick , then fold in the strawberry puree . Fill your puffs and dust with icing sugar before serving .

WINTER SUNSHINE

This is a mixture of coconut flakes , pineapple pieces , shredded carrot, sliced onion , pulled pork . These ingredients are mixed together along with ground coriander , cumin , minced garlic,salt and cracked pepper . Now mix through coconut milk . Place the mixture in your slow cooker along with pickled vinegar and soy sauce . Cook for 4 hours on high or 8 hours on low . You can serve as you wish ,I serve winter sunshine as a pumpkin filling or as a lattice pie. If you want the recipe you know how to contact me .

‘COUNTRY ‘COOKING CLASS ... TERM 3

I will be back in the kitchen at CNC next week and I am inviting you to join me on a food journey through a host of countries . Next week we will be preparing a deep dish apple pie and an Indonesian beef stew . If you are interested to join us at the prep table , ring CNC to book a spot ring 51203850. There is a world of dishes coming your way ....

TO CLARIFY (CLEAR ) MEAT STOCK

Allow the white of one egg and the shell of one egg to each 5 cups of stock you have . Crush the shell and mix with lightly beaten egg white . Add this mixture to the stock and gradually heat , slowly bringing up to boiling point. Boil for 2 minutes without stirring . Remove from the heat , then strain while making sure that all the egg shell has been removed.

BEEF TEA

Beef tea dates back to 1760 in Dublin . Remove the fat and finely chop 1/2 kg of gravy beef . Place the choped beef in the top of a double sauceapan and cover with cold wtaer and 1 tsp of salt . Fill the bottom of the double saucepan with water and cook for 3 hours , adding water to the boiler as it evaporates . When ready strain and remove all traces of grease . Serve hot with Melba toast .

ABOUT SOUP

Odd bits of food which many people throw away can be used for a tasty and economical soup . Trimmings from chops , steaks, fish joints ,bacon and chicken giblets , scraps of any uncooked meat , or the bones , even the left over gravy can form the base for meat stock . Brown stock is usually made with the bones or meat of any red meat while white stock is usually made fom either chicken or fish . Always break bones to allow the juices and marrow to escape freely into the soup water . Cut meat into small pieces . Long slow cooking in plenty of water is necessary to soften the tissue and disolve protein in meat and bones . Shins , shanks ,knuckles and necks make good soup . For fish soup , always use the heads , tails , backbone or any other discarded pieces that would be otherwise thrown out .

EGGS..........

EGG WHITES ... A tiny pinch of cream of tartar added to egg whites before beating makes them froth more quickly and the egg whites will be stiffer when beaaten . Egg whites will not beat well if very fresh , or taken straight from the refrigerator . Room temperature is always best . Do not beat egg whites in a plastic bowl as the bowl may retain a little grease and this will prevent the whites from whipping firmly . My eldest sons granny , Jessie Mersey taught me the benefits of cream of tartar nearly 50 years go . EGGS SCRAMBLED .... To make scrambled eggs go further , add 1 tbs of evaporated milk for every two eggs used . EGGS...KEEPING THEM FRESH .. Eggs will keep fresh for at least 3 months if rubbed with vaseline , refrigeration is not necessary but keep in a cool place . EGGS...PICKLED. Pickled eggs are excellent with cold meats etc . The eggs should be boiled hard and then shelled. Boil enough cider vinegar to cover the eggs in lidded jars you are using , add to the vinegar in the pot 1 dsp of tumeric , 1 dsp of curry powder , mustard seeds , fennel seeds and 1 dsp of chilli flakes ( optional ). Drain the vingar mixture and then pour over enough coloured and pickled vinegar to cover the boiled eggs . Secure the jars tightly with lids . Keep the eggs in an even temperature until the eggs change colour .( 1 week - 3 months ). Once opened keep in the refrigerator . My Aunt Ruby Newton used to prepare these and were always added to a cold meat salad or a sandwich I'm pretty sure she would never have used tumeric as a colouring .

FEIJOAS.......FEIJOA JAM

Thank you Robyn Grigoleit for your generous offer of feijoas . I love feIjoas , my son Dale gifted me a feijoa plant 12 months ago and it is growing well. A bowl of feijoas on your kitchen bench releases a wonderful aroma . FeIjoas are unassuming in appearance but they make a wonderful jam and also a flavoursome chutney . Chop and peel 1.5 kg of feijoas , place in a saucepan with the juice of 2 lemons and simmer for 25 minutes or until the feijoas are tender . Add 1.25 kg of castor sugar , increase the heat to medium and stir until the sugar is dissolved . Bring to a slow boil , until setting point is reached ( thickened ). Pour into jars and seal immediately . This jam does not need to sit , you eat it immediately .