TORTILLAS

I have had time on my hands in the term break . So I have returned my love of bread , in its many forms . Totillas are perfect for wrapping around any food you like and they are quick and easy to make . They are a Mexican flat bread . Preheat your oven 160deg C. Mix together 2 cups of of plain flour ( all purpose flour ) , 1 tsp of fine salt and 2/3 rds of a cup of water . Use your hands to knead until the dough is smooth and no longer sticky . Cover and let rest for 30 minutes .( this relaxes the gluten and makes the dough easier to roll out .) Divide the dough into 8 pieces and shape into a ball . Lightly flour your work bench and roll the rounds really thinly ( paper thin) to 1/8 "thick" Heat a pan over a medium heat ...and have a clean cotton tea towel nearby . When the pan is heated , lay one of the rolled totillas in the pan and cook for 30 seconds until the underside is patched and dark brown . Now flipover and cook for another 30 seconds , now remove the tortilla to a cotton tea towel and wrap whilr you cook the next one . Keep adding the tortillas to the tea towel as you cook them , this holds the steam in as they cool and keeps them soft .

MEMORIES OF RECIPES PAST

My youngest son Dale messaged me last week about the care of duck eggs ... The mention of duck eggs triggered a memory / recipe for me .... I have shelves of my hand written recipes mostly filed in manila folders but in the beginning of my obsession I wrote up successful reipes in recipe journals . I found the recipe with duck eggs that was a favourite for both Dale and I . The recipe was soft poached eggs with potatoes , mushrooms and black pudding . I also come upon recipes from my second son Shaun from his year 9 cooking class , Bami . Paul my middle son and his hand written recipe of guiness pies . Recipes like food never date or age ... Family and food go hand in hand .

A COLONIAL BOSTON BUN

This recipe for a colonial boston bun incorporates 1/2 cup of cooked mashed potato. You need to use a potato that is suited to mashing ( all rounder ) . Preheat your oven to 160 deg C . Grease a 20 cm round cake pan and line with baking paper . Using your electric mixer cream together 1/2 cup of cold mashed potato with 1/2 cup of raw sugar , making sure the mixture is free of any lumps . Now add 125ml of milk ( 1/2 cup ) along with a heaped cup of s.r flour (firmly packed ), use your mixture to mix . Finally stir through 3/4 cup of sultanas and place the mixture in the prepared pan and carefully smooth over . Place in the preheated oven for 30 minutes or until golden . Icing .... Mix together 1 cup of icing sugar (125gm ) in a small bowl with 15gm ( 1 dsp ) of melted butter / marg and stir through 2 tbs of warm water . when the bun has completely cooled spred the icing over the top and sprinkle with cinnamon sugar and topped with desiccated coconut . Delicious .

ROTI

Mix together in a bowl.. 100gm of wholemeal bread flour , a pinch of salt and 1/4 cup of water and knead with your hands until smooth . Divide the dough into 6 pieces into balls as round as you can . Heat a frypan over a medium heat . Use plenty of flour over your work bench and roll each ball to a thin circle , about 6" across . Do NOT spray the pan ...When the pan is hot lay the first roti dough in , about 30 seconds then you should see for a few bubbles . Now flip the roti over , it will be slightly coloured with a few dark spots . Cook on the other side for another 30 seconds and the bubbles should get bigger . Then fip again and the whole round should puff up . Remove to a plate and brush with melted butter . Cool , the roti are best torn to sop up the juices of your dish .

THE MANOR ‘ FISH DISH ‘

Preheat your oven to 180 deg C . Spray a medium sized casserole with cooking oil .( base and sides ) Then lightly sprinkle base and sides of the dish with dried tarragon . Slice a medium potato razor thin into the dish . Then layer with 1/2 thinly sliced onion. Sprinkle lightly with salt . Repeat the razor thin slicing with 1/2 peeled sweet potato. Now top with a handful of peas mixed with a tsp of sugar and Thai basil mint leaves or any mint leaves you have . Now here is the secrect ..... I want everyone to enjoy oven baked fish fillets , I know how expensive fresh or frozen fillets are ....I bought a packet of 6 crumbed frozen fish fillets. It cost me $8. I let the fish defrost and removed the coating and coated the uncrumbed fish fillets with Dijon mustard and layed them on the sweet potato. Repeat the layering ending with sweet potato and a sprinkle of grated parmesan cheese and a sprinkle of tarragon . Place the dish in preheated oven and heat until the cheese is lightly bubbling . Check with a skewer until the vegetables are tender , place a sheet of baking paper over top till tender and stop burning / colouring the topping . This is a delicious and inexpensive dish , enjoy .

CHILLI BEEF BOLOGNAISE

Heat 1 tbs of rice bran oil and add 1 peeled and chopped onion , 2 tbs of minced garlic , 1 tsp of dried chilli flakes and 1 tbs of thyme leaves . Cook until the onion has softened . Now add 500 gm of mince season with salt and cracked pepper , use a wooden spoon to break up any lumps and cook until the mince is browned . Add 1/4 cup of basalmic vinegar , 2 tbs of tomato paste , 1 cup of beef stock and 2 x 400 gm cans of diced tomatoes . Slowly bring to a simmer over a low heat . Cook 500 gm of papperdelle pasta in a saucepan of salted boiling water until just 'el dente'. Drain and mix through the sauce mixture . Serve topped with finely grated parmesan cheese and basil leaves .

RICOTTA & SPINACH LASAGNE WITH A CRUNCHY , TOMATO, CAPSICUM , OLIVE AND CHEESE TOPPING .

I placed 375 gm of ricotta in my processor along with 200gm of baby spinach leaves and 3/4 cup of all purpose flour ( PF), 2tbs of minced garlic , ( sriracha / chilli flakes , optional and to your taste . I sprayed an oven proof dish and lined the base with wholemeal lasagne sheets . Then spread a layer of the ricotta , spinach mix over and topped that with sliced fresh tomatoes , sliced capsicums and sliced kalamata olives and a sprinkle of grated cheese . Repeat the layering , finishing with a lasagne sheeets. Top with a mixture of sliced fresh tomatoes , sliced olives ,capasicums and a generous scatter of shredded cheese . Cover with cling wrap and refrigerate for 4 hours or overnight . Preheat your oven to 160 deg C . Bake for 90 minutes . I love this lasagne it is easily sliced and is great with a mixed leaf salad and chips, you could serve it with a drizzle of passata , it is also great for lunches .

CHURROS

Churros are Spanish fritters that are made from a choux like batter , fried and served dusted with cinnamon sugar . Churros are very easy to make , it all happens very fast so get prepared ahead of time . Measure out 1 cup of all purpose flour (PF). Break 3 eggs into a small bowl and and beat them lightly . In a saucepan , heat 1 cup of water , with 1/2 cup of butter / marg , 1/4 tsp of salt and bring to the boil . Then stir in the cup of flour , stir vigorously over a low heat until the mixture forms a ball . Remove from the heat , cool slightly and then beat the 3 eggs into the dough until everything is smooth . Heat about 2 " of rice bran oil in a heavy based pan or deep fryer .( until a bit of dough sizzles ) . Spoon the dough into a cake decorating tube with a large star tip and squeeze out in strips about 4 " long . Fry 4 at a time for about 2 minutes on each side . Drain on paper towelling and sprinkle generously with cinnamon sugar while still hot . Serve hot , warm or cold . Traditionally eaten for breakfast often by dunking in hot cinnamon milk ...

PRAWN AND WHITE BEAN HOT SALAD WITH A TOMATO DRESSING

I used to make this regularly for my son Dale when he was home and studying at Monash university . This was one of the easily prepared meals when I arrived home from work at Thrifty Eyewear . Combine 800 gm of tinned white beans , drain and transfer to a large bowl . Now combine 250 ml of apple cider vinegar ( you could use dry white wine , but in his university days Dale did not consume alcohol ....( yes things have changed ) , 12 medium uncooked , cleaned prawns cleaned with tails intact , the juice of 1 lemon , and thinly chopped rind of 1/2 lemon along with 1 dsp of fennel seeds , 250 ml of water in a small sacepan , bring to a simmer over a low heat . Remove from heat and stand for 15 minutes ( drain ). Remove the prawns and add to the white beans . Thinly slice a fennel bulb and 1/2 a thinly sliced red onion and 2 tbs of chopped fresh parsley , season to taste ... I always added a small chopped chilli , seeds intact . ( optional ). Set aside . Heat a good glug of rice bran oil / canola oil in a pan and add 300 gm of sliced cherry tomatoes and 1 tbs of minced garlic . Cook until tomatoes begin to soften , stir through 2 tbs of lemon juice . season with cracked black pepper to taste and pour into the bean and prawn mixture . Toss to combine and serve .

POLVORONES ........MEXICAN CHRISTMAS COOKIES ( SHORTBREAD )

Preheat your oven to 180 deg C. Grease a baking tray and line with baking paper . In the bowl of your electric mixer , place 1/2 cup of room temperature butter/ marg , 1/2 cup of room temperature copha and 1/2 cup of granulated sugar .Beat together until crteamy . In a small bowl beat together 2 egg yolks add to the sugar mixture a little at a time . Now add the finely grated zest and juice of 1 orange . In a separate bowl mix together 2 cups of almond meal with 2 cups of plain flour . I combined the flour mix with the mixture in the bowl of the beater and mixed well. The dough will be crumbly . Turn the dough onto a lightly floured board to 1/2 " thick , use a cookie cutter to cut into small shapes , place on a baking paper covered oven tray . Your other option is divide the dough in half and form into 2 large circles 1/2 " thick and place on a baking paper covered oven tray , carefully mark both circles of dough with a sharp knife into triangles .( Serving size ) . Place on the prepared baking tray and bake for 15 minutes, intil lightly golden - not a minute more . Remove from oven and cool completely . Sprinkle with icing sugar ( optional )and store in airtight container . These are the best shortbread I have ever made and will serve these all year round !

THE MANOR CHICKEN SOUP ..a meal in one pot

Wash and dry 1 whole chicken cut into pieces , removing the skin , then removing the flesh from the bones . Place the chicken neck , feet and liver into a cheesecloth cooking bag tied with string . Chicken feet are available at the chicken shop in Manny's Market Morwell .The chicken liver and necks are available in the refrigerated chicken section in your supermarket . Cover ( lightly ) the base of heavy based soup pot with rice bran oil and soften 1 large diced onion and warm 2 tbs of minced garlic . Now add the chicken flesh, 3 sticks of chopped celery , 3 carrots sliced , 500 gm of sliced beans and finally 600gm of mini chicken dim sims . Add enough water to cover and more . Add 3 tbs of worcestershire sauce and 2 packets of dried chicken noodle soup . Add the bag with the chicken offal . Place the pot over a low heat , bring to a slow simmer ( it's not a race ) and then let it simmer for at least 4 hours .Remove the cheesecloth bag with the offal . Stir occasionally and correct the seasonings to your taste . Serve in a deep soup bowl along with crusty buttered bread .

JACKIW’S FRENCH TOAST

You will need 6-8 thick slices of fruit bread . In a medium bowl whisk together 5 eggs , 1/2 cup of milk , 1 tsp each of lemon zest and orange zest with 1/2 tsp of vanilla extract . Now prepare your skillet with a good spray of cooking oil , heat and drop little drops of water on the skillet until the drops dissapear . Grill the slices until golden , serve with a dusting of cinnamon sugar , a dob of butter and fresh leaves of chocolate mint .

COLCANNON

Colcannon is a traditional Irish version of bubble and squeak ... Before we start you can use 2 cups of cooked cabbage / kale or my favourite spinach leaves ...it is up to you . Cook 4 medium old potatoes ( in the new age they are called all rounder potato ) , until tender . Drain and return them to a low heat and shake them until they dry and floury . Mash them and season well with cracked pepper ( you could add a little dried chilli ..optional ). Place 1 finely chopped onion into a small saucepan with 3/4 cup of milk and bring to a slow boil until the onions are tender . Now beat in the onions with the potatoes and 2 cups of the chopped spinach . Stir through 60 gm of butter / marg. Because I'm serving this Colcannon as a main meal Im adding 250 gm of pulled pork , again it is your choice of protein . Stir through to mix well . Transfer to a serving dish ( I used an ice cream scoop to plate up )

and sprinkle with parsley .

CRISP SKINNED BARRAMUNDI WITH ROAST GARLIC SKORDALIA

This dish is pure comfort food for me . By the way you can use any white fish fillets with skin on , I like barramundi . You will need 4 x 200gm white fish fillets with skin on and pat the fillets dry with paper towelling and season as per your prefernce , I seasoned lightly with chilli flakes and cracked black pepper .Set aside . First , prepare the rosemary oil by mixing 1 cup of extra virgin olive oil with 2 tbs of dried rosemary and 4 garlic cloves , thinly sliced .Set aside . Preheat your oven to 220 deg C . Wrap 2 garlic bulbs in foil and place on an oventray along with 600 gm of small potatoes and roast until the potatoes and garlic are tender . Remove from the oven to cool . Then peel the potatoes and place the flesh in a medium bowl along with the squeezed cloves from the garlic bulb . Now add 1/2 of warm milk to the bowl adding 1 tbs of finely grated lemon rind. Mash until smooth . Gradually stir in 125 ml of extra virgin olive oil, (1 tbs at a time ) , stir in 140 gm ( 1/2 cup )of greek yoghurt and 60 ml of lemon juice ( 1/4 cup ) . Season with cracked black pepper . Place the fish fillets in a medium pan with 2 tbs of the rosemary oil , cook fish skin side down , until the skin is crisp and then turn the fillets to cook through . Serve the fish fillets on a bed of skordalia and drizled with the rosemary oil ...

ROAST CAULIFLOWER WITH NUTS AND CREME FRACHE DRESSING

Preheat your oven to 22o deg C . Line 2 oven trays with baking paper . Mix together in a small bowl 60 l ( 1/4 cup ) extra virgin olive oil , 1 dsp of finely grated orange rind and 1 dsp of finely chopped thyme leaves .( optional you could add a pinch of dried chilli flakes .) Place 1 medium / large cauliflower on the baking tray and rub the cauliflower with 2 tbs of the oil mixture . Add 35 gm / 1/4 cup of choped hazelnuts nuts to the remaining oil mixture , stir the nuts through and pour over the cauliflower . Bake the cauliflower in the preheated oven for 50 minutes or until tender and lightly browned . DRESSING..... Process 150 gm of soft feta cheese , 125 gm of creme fraiche , 1 dsp of milk , 1 tsp of chopped lemon leaves , 1 tsp of finely grated orange rind . Process until smooth ... Dress the cauliflower with dried dill and drizzle with the creme fraiche dressing and a mixed leaf salad .

COOKING TIPS

When seasoning food to taste , use sea salt , cracked pepper or if to your liking fresh or dried chilli . Acidulated water is is a mixture of water and lemon juice , it prevents discolouration . Using bowls made from glass, ceramic or plastic are in preference to metal bowls when marinating to prevent the acid in marinades reactingb to the metal and imparting a metal taste . To blanch an ingredient , cook it briefly in in boiling water , then drain it . To refresh it , plunge it in a large bowl of iced water ,( this stops the cooking process ) then drain it .

BAKED BANANA CHEESECAKE

Preheat your oven to 180 deg C . Place 1 and 1/2 cups of plain flour in a medium bowl, mix with 40gm ( 1/4 cup ) of icing sugar , use your fingertips to rub in 90 gm of butter/ margarine . Then add 2 lightly beaten egg yolks and 1 tbs of cold water to make the dough come together. Knead on a lightly floured board until smooth . Cover and refrigerate for 30 minutes . Now that you are ready press the pastry evenly over the sprayed and lightly sprinked with polenta base and sides of a 23 cm flan pan . Lightly prick the base and sides of the pastry and line with baking paper and fill with uncooked rice and blind bake for 15 minutes or until lightly browned . Remove from the oven and the rice and set aside . Reduce the heat of your oven to 160 deg C . Now for the filling place 3 really ripe bananas in the bowl of your electric beater along with 3 lightly beaten eggs , 1 dsp of vanilla extract , 1/2 cup of raw sugar ( 110gm ) and finally 2 x 250 gm of cream cheese . Beat until smooth . Place your prepared pan on an oven tray and pour the filling in. Bake in a moderate oven 160 deg C for 1 and 1/4 hours or until just firm . Cool in the oven with the door ajar . Cover and refrigerate overnight .

PANZANELLA

Panzanella is a Tuscan dish that offers an option other than toast to use day old bread / stale bread . If you only have fresh bread , tear up the bread and dry it out in a oven with a low temperature . Let me introduce you to panzanella , it is a simple peasant dish which can be served as a side salad or a light meal ...It is delicious . Best served as a light meal or a side salad with grilled fish ,barbequed chicken or roasted beef . Preheat your oven to 200 deg C . Roast 3 red sliced capiscums , drizzled with olive oil until tender . Remove from oven and set aside . Now combine 650 gm of baby tomatoes , larger ones quarterd with 1 dsp of sugar in a large bowl , set aside until the mix is juicy ( about 25 minutes ) . Now add 300gm of coarsely torn stale grain bread add an extra 100ml of olive oil , 1/4 cup ( 60 ml )of red wine vinegar , 1 small red onion , 1 tbs of minced garlic . Toss to combine and let stand for 30 minutes . Time to add the roasted capsicums and 2/3rds of fresh chopped basil leaves . Toss to combine and season to taste ( maybe a little chilli ?) Scatter a few fresh basil leaves over . Enjoy ....

PUMPKIN / SWEET POTATO PIE

Preheat your oven to 160 deg C . Place 1 and 1/2 cups of plain flour in a bowl with 1/2 cup of sr flour , a pinch of salt . Now using your fingertips add 125 gm of marg / butter and mix until it resembles breadcrumbs . Add 60 gm of castor sugar , mix through . Now add 100ml of water and use a bread knife to mix to a soft dough . Turn out onto a lightly floured board and knead until smooth . Wrap in cling wrap and refrigerate until required . Line a 9" ( 22cm ) loose bottom flan pan with baking paper then roll out your dough and press into the base and sides of pan . Prick base and sides with a skewer , line with another sheet of baking paper,fill with uncooked rice . Then place in oven and blind bake for 15 minutes , remove from oven and rice . FILLING .... Peel and steam enough pumpkin / sweet potato to make 1 and 1/2 cups of mashed pumpkin / sweet potato. Combine 125 gm of raw sugar with 1/2 tsp of powdered cloves , 1/2 tsp of powdered ginger and 1 and 1/2 cups of mashed potato / pumpkin along with 300 ml of milk , 3 lightly egg yolks . ! tbs of margarine / butter and beat well until well combined . In a separate dry bowl beat 3 egg whites until stiff and fold through the filling mixture . Now pour into the prepared pastry shell and bake for 45 minutes in preheated oven or 45 minutes or until set . Decorate with whipped cream and walnuts .

PASTA CARBONARA

I love this delicious , simple pasta dish . We will preparing this dish in our last class of term this week . Remove the rind from 8 bacon slices and cut the bacon into thin slices . Place in a lightly oiled pan and cook over a medium heat until crisp . Drain the bacon strips on paper towelling . Place your 500gm of pasta in a large pan of boiling , lightly salted water until just tender ( el dente ) . Drain well and then spray the cooked pasta lightly with cooking spray and place in the fry pan . In a separate bowl whisk 4 lightly beaten eggs together with 315 ml of cream ( 1 and 1/4 cups) along with 60 gm ( 1/2 cup ) of grated parmesan . Whisk until well combined , season with 2 tbs minced garlic ....you can season with a little siracha or dried chilli and a good sprinkle of nutmeg ... (trust me it makes all the difference ) . Now stir in the bacon and pour over the warm pasta in the saucepan , toss gently until the pasta is covered with the sauce . When you are ready to serve , gently heat for until the sauce has thickened slightly . Serve immediately with a little extra grated

parmesan cheese .

JAM ROLY POLY

The 'Country' cooking class will be preparing this for last day of term 3 next week, along with a main meal . Jam roly poly , origin Australia . Preheat your oven to 180 deg C . Line a baking tray with baking paper. Place 250 gms ( 2 cups ) of self raising flour into a bowl and using your fingertips rub 125gm of chopped butter / marg through the flour , until the mixture resembles breadcrumbs . Now using a bread knife stir through 2 tbs of castor sugar . Add 50 ml of milk and 50 ml of water , stir with the flat blade of the bread knife to form a dough . Turn out onto a lightly floured surface and form a smooth dough . On a sheet of baking paper use your fingers to to make a rectangle bout 13 x 9 inches , 33 x 23 cm approximately and about 5 mm thick . Spread with 2/3 cup of raspberry jam , leave a 1/4 inch border ( 5 cm ). Roll up lenghtways , place on the lined tray with the seam side down . Brush the surface with a little milk and bake for 35 minutes or until golden brown , check with a skewer inserted comes out clean . Serve with whipped cream or warmed with custard .

THE MANOR LAYERED PIZZA

Simple 1x pizza base , ( I used a Woolworths $4.oo frozen Hawaiian pizza for the base .) I sliced 2 small kalamata tomatoes over , placed a drop of lemongrass paste on each slice and spread over . Then came a sprinkle of grated cheese and topped with a mix of brined and sliced capsicums and black olives . Finishing with sliced bocconcini ....and a sprinkle of cracked black pepper . Heated until cheese has melted and the aromas are inviting ...

CINNAMON COOKIES

Preheat your oven to 160 deg C(fan forced ). Place 250 gm of butter/ marg into a medium sized saucepan along with 1 cup of castor sugar, 1/4 cup of golden syrup ,1 tbs of liquid honey ,1 dsp of ground cinnamon , 1 tsp of ground cardamod finally 1 tsp of ground ginger . Stir gently over a low heat until butter/ marg and sugar have dissolved .Bring to a gentle simmer and remove from heat . Now dissolve 1/2 tsp of bi carbonate of soda in 1 tbs of water and then stir into the melted butter/ marg mixture and set aside for 10 minutes to cool . In a large bowl mix together 3 and 1/2 cups of plain flour with 1 tsp of salt , make a well in the centre of the flour and pour in the butter mixture . Use a wooden spoon and mix to a warm , pliable dough . Turn out onto a lightly floured bench and knead lightly with the heel of your hand . Wrap the dough in baking paper and refrigerate for 1 hour or until firm . Then roll out and cut into shapes and bake in your preheated oven until golden brown , but not burnt . Cool on a wire rack and store in an airtight container .

CINNAMON

Cinnamon is one of the oldest known spices . Cinnamon is a fragarnt spice that makes a gentle addition to baking , sweets and savoury dishes . Cinnamon is prepared from the inside layer ( just under the bark ) of a tropical tree. The woody spice is peeled into wafer thin strips that are rolled together and dried out of the sun to become the quills we buy. When purchasing cinnamon sticks/ quills check to see that you are purchasing cinnamon rather cassia ( a relation from Asia), cassia quills are darker and coarser and have a more bitter flavour . Keep both cinnamon quills and the ground spice separate in airtight containers . Whole spices will keep for 2 to 3 years , while the ground spice should be used within 18 months .

PASTITSIO

This is what we prepared in class today Pastitsio is Greek in orgin , it is cooked macaroni pasta layered with a cooked meat sauce , finishing with a final layer of cinnamon flavoured bechamel and grated cheese . We prapared the dish in 3 steps . Preheat your oven to 160 deg C . STEP 1 .THE MACARONI BASE . Combine 250 gm of cooked pasta , with 2 well beaten eggs and 3/4 cup ((60gm) of grated parmesan cheese in a large bowl . STEP 2 MEAT SAUCE .. Heat a pan over a medium heat that has been sprayed with cooking oil . Add 1 chopped peeled and medium onion , 1 tbs of minced garlic and 750 gm of minced beef . Stir until beef is browned , stir in 1 x 400gm can of undrained diced tomatoes , 90 gm of tomato paste , 3/4 cup of beef stock and 1/2 tsp of cinnamon . Simmer , then remove from heat , cool slightly and add 1 lightly beaten egg . Stir through to combine . Pour the meat sauce over the pasta base . STEP 3 ..BECHAMEL SAUCE Melt 90gm of butter / marg in a saucepan add 1/2 cup of plain flour (75gm ), add 3 and 1/2 cups of milk ( 875 ml )and 1 cup (of grated parmesan cheese ( 80 gm ) , stir until the mix thickens .... Cool for 5 minutes then stir in 2 well beaten egg yolks.... Pour cheese topping over the meat sauce and finally sprinkle with 2 tbs of breadcrumbs

MOROCCAN FISH AND CHIPS

I used snapper fillets for this dish . Frozen white ( firm )fish fillets are available in the freezer section of your supermarket . Preheat your oven to 200 deg C . Spray /oil an 8 cup oven proof dish . Process 60 ml ( 1/4 cup ) of rice bran oil / canola oil with 3 tbs of minced garlic , 1 dsp of sweet paprika , 1 tsp of ground cumin and a pinch of cayenne pepper , finally add 1/4 cup of chicken stock . Process / blend until smooth . Now slice 1 kg of sweet potato ( kumara ) ,in thick wedges and place in place in the oven proof dish and pour over the spice mix . Place the dish in the preheated oven and roast for 20 minutes . In a separate bowl add 70 gm ( 1 cup of commercial ) breadcrumbs along with 2 tbs of dried parsley and 1 dsp of grated lemon rind with a little oil , now mix to combine and season with a pich or two of dried chilli . Press this mixture onto the fish fillets , place the fish fillets on top of the baked sweet potato and continue to bake until the fish is just cooked ( about 15 minutes ) . Turn off the oven and leave the dish in the oven for 5 minutes with the oven door ajar . Seve sprinkled with chopped coriander and lemon halves ( cheeks ).

LEMON CURD

I couldn't even guess at how many times I've been asked for a lemon curd recipe and I'm happy to share . Lemon curd is so simple to prepare ... Place 250gm of butter / marg in a medium saucepan and 2 strained lightly beaten eggs, along with 2 lightly beaten egg yolks , 160 ml of lemon juice and 300gm of castor sugar . Stir all these ingredients over a low heat ( WITHOUT BOILING ) until the mixture thickens . Transfer to a medium heat proof bowl and refrigerate until cold .

LEMON CAKE WITH CARAWAY SEEDS

Simple and delicious ... Preheat your oven to 160 deg C . Grease and line 22cm ( 9") round cake pan . Place in the bowl of your mixer 185 gm of butter/ marg , 1/2 cup of castor sugar and 6 tbs of lemon curd . Beat until light and creamy . Now add 3 eggs lightly beaten separately along with a 1/3 rd of a cup of self raising flour with each egg . Finally add 1/2 tsp of salt and 1 tsp of caraway seeds . Pour into the prepared pan and bake for 1 hour or until the cake pulls away from the side of the pan ....this is a very old recipe and our ovens have improved over the years ...check for doneness at 40 minutes .

TANGY LEMON SLICE

Preheat your oven to 180 deg C . Grease and line a 9' ( 22cm ) pan . Beat 125 gm of butter / marg with 40 gm of icing sugr in a small bowl until smooth . Stir in 1 cup of plain flour ( all purpose ) . Press the mixture evenly over the base of your pan . Bake for 15 minutes or until or until lightly browned . While the base is baking beat 3 eggs together in a medium bowl with 1 cupof castor sugar and 1/4 cup of plain flour , 1 tbs of grated lemon rind along with 125 ml of lemon juice . Pour this mixture over the hot base . Bake for 30 minutes or until firm . Cool completely before sprinkling with icing sugar and slicing into squares . TIP ....use lemons that are bright and heavy , they have more juice and flavour .. You can store sliced , covered in the refrigerator for 3 days .

COFFEE MERINGUES ........ONE FOR YOU SHELLEY GILES

Preheat your oven to 100 deg C . Line 2 baking trays with baking paper . Now use your electric beaters to beat 1 egg white until stiff peaks form , whisk in 185 gm of castor sugar until sugar is dissolved , fold in 1 dsp of coffee essence , 1 tsp of white wine vinegar and 1 dsp of cornflour . Beat on high setting for 10 minutes . Spoon the mixture into a a piping bag fitted with a plain nozzle and pipe 3 cm rossettes 2 cm apart . Bake for 30 minutes . For perfect coffee meringues , turn of the oven and leave the meringues in the oven for 1 hour , to dry and cool completely . For the filling ....melt 150 gm of dark chocolate and mix with 65 gm of softened marg / butter , 70 gm of nutella and 1 tsp of coffee essence with electric beater until thick and glossy . In aseparate bowl whip 250 ml of cream until thickened . Just before serving , spread 1/2 the meringues with whipped cream and the other half of meringues with the mocha cream . Sandwich together and serve .