CREAMY COCONUT AND MANGO PUDDING

Place 1 cup of quinoa in a large saucepan with 2 x 400ml cans of coconut milk and 3/4 cup of raw sugar . Bring this to the boil and then reduce to a simmer , cover cook for 20 minutes until thick and creamy . Meanwhile peel 2 fresh mangoes , thinly slice one half of a mango and set aside . Cut the remaining mangoes into small pieces . When the quinoa is soft , thickened and cooked , stir through the mango pieces and pour into individual serving dishes or a large serving bowl . Sprinkle with toasted coconut and decorate with the remaining mango slices . Refrigerate before serving .

CHICKEN WITH FORTY CLOVES OF GARLIC

Tomorrow we will be preparing this dish in class. Preheat your oven to 180 deg C . Season the chicken (1.6 - 2kg size ), inside with 2 peeled and quartered onions and 1 apple quartered and deseeded / or 3 quarters of preserved lemon , season with a little thyme , lemon and basil powder . Truss the chicken with cooking string and sprinkle with salt and pepper all over . Separate the 3 garlic bulbs , leaving them unpeeled and place over the base of your ovenproof dish . Place the trussed chicken over the garlic cloves and then separate the remaining bulb and place the cloves around the chicken along with 1/2 cup of vinegar and 1/2 cup lemon juice . Now place 2 stems of rosemary and 5 stems of fresh thyme over and around the chicken . Finally prepare the potatoes , as the potatoes are going to be roasted use a floury type of potato ( an all rounder ). Give your potatoes a wash or peel them finely . Turn the potatoes on their side and use a sharp knife to slice partially through the potato do not slice all the way through . Rub margarine thinly all over potato and sprinkle liberally with salt . Place the potato sliced side up around the chicken in your ovenproof dish . Place in your preheated oven and bake uncovered for 1 and 3/4 hours or until when skewered the juices run clear . Serve with green beans and spoon over the juices from the dish .

GLOBE ARTICHOKES (This one for you Sheina )

Along with Spring , artichokes arrive , these are the unopened flowers and stems of an edible thistle . Along with brocoli and cauliflower , they are classified as a vegetable with an edible flower . The artichoke which is allowed to bloom transforms into beautiful large purple blooms . They grow on perennial plants that only produce edible flowers in their second and third years , this explains their relatively high price . Globe artichokes are unrelated to tuberous Jerusalem and Chinese artichokes , but are named because of their similiar flavour to the globe artichoke . Globe artichokes are at their best when their leaves are green and tight and they feel heavy for their size . The test for freshness is to rub the leaves together and to check for a characteristic squeak . Globe artichokes are best used fresh as possible .

FRIAND V MUFFIN

So what's the difference betwen a friand and a muffin ? It is simple it is the texture .... look at the ingredients , friands incorporate egg whites. Friands are much lighter than muffins .

BLUEBERRY FRIANDS

You can use raspberies / blackberrie or blueberries in this recipe , it is blueberries for me . Preheat your oven to 160 deg C . Grease your 12 cup muffin pan with cooking spray . In a large bowl whisk together 125 gm of almond meal , 1 cup of icing sugar and 60 gm of quinoa flour , breaking up any lumps of mixture . Gently mix in 125 gm of melted and cooled butter / marg along with 1/2 tsp of vanilla extract . In a separate bowl beat 4 room temperature egg whites until foamy and soft peaks form . Now gently fold in the flour mixture . Spoon the mixture into the prepared pan holes . Place 4 blue berries around the centre of each friand and gently pres down into the batter . Bake for 25 minutes , until lightly browned and cooked when a metal skewer inserted comes out clean .

LAMB WITH GARLIC , CUMIN AND PEAS

This is a delicious combination and perfect for our very wet and cold spring weather . heat 2 tbs of rice bran / canola oil in a pan . Add 2 peeled and thinly sliced onions , cook until the onions are tender . Add 500 gm of minced lamb and cook until browned . Stir in 3 tbs of minced garlic , 1 tsp of cumin seeds , 1and 1/2 tbs of ground cumin , cook until fragrant . Now add 1 cup of quinoa , 1 tbs of soy sauce , chilli flakes to taste ( optional ) . Finally add 2 cups of hot water and 1 cup of frozen peas , season with a little salt and cracked pepper . Stir to combine . Cover and simmer on a low heat for 15 minutes or until the quinoa is cooked . Serve in warmed bowls with cornbread as a side .

CORNBREAD

I prepare alot of soups throughout the seasons of the year . Cornbread is just the companion that goes along with soup and salads . preheat your oven to 180 deg C . Spray / grease a 24 cm square cake pan . Now place 3/4 cup of quinoa flour in a large bowl along with 1/2 cup of quinoa flakes , 1 cup of polenta , 1 tbs of brown sugar , 1 tsp of bicarbonate of soda and 1/2 tsp - 1 tsp of chilli flakes . Mix well . Stir in 4 finely chopped spring onions ( green part only ) and 1 cup of frozen whole kernal corn . Season with cracked black pepper . In a separate bowl mix together 1 and 1/4 cups of buttermilk ... ( to make buttermilk add 1 tbs od vinegar to 1 cup of milk .... so add 1 tbs and 1 tsp of vinegar to 1 and 1/4 cups of milk ) . Mix the buttermilk with 3 lightly beaten eggs and 80 ml of rice bran / canola oil . Now pour the mixed batter into te prepared pan and bake for 25 minutes or until golden and a skewer inserted comes out clean . I always have cornbread on hand in The manor .

STRAWBERRIES IN BALSAMIC VINEGAR

This is a simple dish that combines sweetness , spice and acidity together in the most deliciuos way. Place 2 tbs of cane castor sugar in a non metallic bowl along with 1 tbs of balsamic vinegar, add 400 gm of hulled and halved strawberries . stir through to well combined . Set aside in the refrigerator for 1 hour . Now stir again and extra sugar / vinegar to taste . Grind a little pepper over the top of the strawberries and serve ... Delicious . Yes this is a dessert .

RICOTTA SLICE

Preheat your oven to 180 deg C . Line a baking tray with baking paper . Place 250 gm of smooth ricotta in a processor and add 50 gm of finely chopped dark chocolate and 100gm of roughly chopped mixed glace fruit , 2/3 rds cup ( 100gm ) of icing sugar and 1 tsp of vanilla extract , pulse to combine . Set aside . Join 1 and 1/4 sheets of puff pastry and trim to 20 cm X 30cm then spread the ricotta mixture down the centre of the pastry , leaving 10 cm on both sides . Fold in both sides so that they come just to the edge of the filling . Press down to seal the ends , then brush exposed pastry withe a beaten egg , sprinkle over with almond flakes . Place the slice in the preheated oven and cook for 25 minutes or until the pastry is golden. Remove from the oven and cool slightly then slice into 4 piees and dust with icing sugar . This is a simple recipe creating a delicious slice .

CHICKEN WITH CREAMY PENNE

Boil a large pot of salted water and add 200 gm of dried penne , cook till tender but still firm . While the pasta is cooking heat an oiled pan ( 2 tbs ) pan over a medium heat and add 2 skinless , boneless chicken breasts and cook for 4 minutes each side . Pour in 5 tbs of dry white wine or you could use Chinese cooking wine or apple cider vinegar and increase the heat until the liquid has almost evaporated . Drain the pasta . Add 1 cup of frozen peas to the pan with the chicken along with the pasta and 5 tbs of cream, stir well and simmer for 2 minutes . Serve immediately and sprinkle with dried tarragon or fresh chopped parsley .

GARDEN V KITCHEN @ THE MANOR

I love my garden and I love to cook . Over the weekend I spent time in the garden , rearranging and regrouping , I can do this as my whole garden is a potted garden . The roses are budding , the orchids are still in flower , the lavenders are keeping the bees happy and today I awake to the first of the gladioli in flower . The fig tree is in fruit along with the quince and cherry trees , even the lemon and lime trees are in fruit ( they have given me the most grief ) , but all good now . This afternoon I came in and prepared banana muffins and rainbow muffins , yes I am a very fortunate person to live the life I love and share it with my family and the dogs Ziggy and Winston as well as the cats Fergie and Peaches . So which wins , cooking or gardening ? Well cooking because I can cook whatever the weather , but then again I have a certificate in Horticulture , I do not have a certigicate in cooking . You know what I love them both .

CHOC TOPPED CRUNCHY SLICE

Grease a 18cm X 28 cm slice pan and lightly sprinkle with polenta . Mix together 3 x 65 gm mars bars ( chopped )in a saucepan with 90 gm of butter / marg in a medium saucepan over a low heat , until mixture is smooth . Now stir in 3 cups of rice bubbles . Press the mixture evenly into the prepared pan . Melt 200 gm of chocolate and 30 gm of butter / marg in a bowl ...in the microwave ( 30 sec increments ) .Stir until smooth . Spread the melted chocolate over the top of the rice bubble mixture . Refrigerate until set then slice .

FRIDAY NIGHT CURRIED CHICKEN WITH GRAPES ...

This is a simple and delicious dish , plus easily prepared. Heat 4 tbs of canola / rice bran oil in a pan over a medium heat. Add 900gm of skinless , boneless sliced chicken meat along with 600gm of chopped bacon pieces ,1 tbs of minced garlic , 2 tbs of dried chives and 1 and 1/2 tbs of bush curry . Cook slowly , stirring constantly until the chicken is cooked through . In a separate bowl mix together 1 and 1/4 cups of mayonnnaise ( 320 ml ) with 3 tbs of honey and mix in 1 dsp of dried parsley . Now add this to the chicken mixture and stir to combine over a low heat and finally add 250gm of presteamed mixture of brown rice and quinoa . To complete the dish add 1/2 cup of sliced red or white seedless grapes . Serve with crusty bread in warmed bowls . We will be preparing this dish in class next week . This is delicious .

TEA / DINNER @ THE MANOR ..CHILLI CHICKEN AND CHICKPEA MASH

Just saying if you don't like chilli use a curry paste / mint jelly or an olive tapenade .. Preheat your oven to 180 deg C . Make shallow cuts in 4 skinless chicken breasts . Place the chicken breasts in an ovenproof dish and brush with canola / rice bran oil and coat both sides of the fillet with whatever paste you choose . Now cover with aluminium foil and marinate in the refrigerator for 30 minutes . After 30 minutes place the ovenproof dish with the coated chicken fillets in the preheated oven . Roast for 20 minutes or until they are cooked through and there is no trace of pink in the centre . While the fillets are baking prepare the chickpea mash . Heat 2 tbs rice bran oil / canola oil in a pan and add 2 tbs of minced garlic adding 1 x 400gm can of drained chickpeas 4 tbs of milk and heat through , stirring constantly . Transfer to your processor and puree until smooth . season to taste with cracked black pepper and a little salt . Divide the chickpea mash between 4 plates and top with a chicken breast and garnish with fresh mint / corianader . Enjoy .

VEGETABLE SAMOSA

To save time you can use a 500gm packet of frozen DICED vegetables. Or to make the samosas from scratch , bring a saucepan of water to the boil ( 1/2 a saucepan of water ). Add 1 diced carrot , 200gm of sweet potato diced and 85 gm of frozen peas . Cook till the carrot and sweet potato are tender ( not soft ) ...drain . Heat a 2 tbs of canola oil in a pan and add 1 onion peeled and cubed , 1 tbs of minced garlic ,1 dsp of minced ginger , 1 tsp of turmeric , 1 tsp of ground cumin , 1/2 tsp of chilli powder ( or a few drops of siracha )and finally 1 dsp of lime juice . Cook stirring until well combined and then add to the drained vegeatables .Set aside . TO MAKE THE PASTRY ... Place 150gm of plain flour in a bowl and add 3 tbs of marg / butter , cut into pieces and rub it through the flour . Add 4 tbs of warm milk and knead to form a dough . Divide the dough into 4 pieces . On a lightly floured work surface , roll into balls , then roll out in to 6and 1/2 inches in diameter . Halve each circle , divide the filling between them and brush the edges with water ,then fold over into triangles and seal the edges . Heat about 1 " of oil in your frypan, the samosas in batches until golden . Drain on kitchen paper , serve hot with lime wedges .

BALTI BEEF CURRY

We made this in 'Country' cooking class this week . Heat 2 tbs of oil in a heavy based fry pan . Add 1 peeled and thinly sliced onion , cook until tender . Add 2 tbs of minced garlic , 1 dsp of minced ginger , 1 tsp of dried chillies ( optional ) along with 500gm of sliced rump steak sliced into thin strips . Cook stirring occasionally until the steak is browned all over . Now removed with a slotted spoon to the bowl of your slow cooker . Add 1 green and 1 yellow capsicum deseeded and thinly sliced to the pan , stir in 1 tsp of ground cumin and 1 tbs of garam masala and continue to cook , stirring for 2 minutes . Add 1 x 400gm can of diced tomatoes , 2 tbs of lemon juice , heat through and then add 3 tbs of cream and pour through the ingredients in the slow cooker . Season with salt and pepper . Cover and cook on high for 4 hours , serve in warmed serving bowls . This can be served with steamed mixed grain and or rice .

A SATURDAY SLOW COOKED NO WASTE INGREDIENT MEAL .

I placed 500gm of sliced white cap mushrooms in the slow cooker , mixed with 500gm of trimmed brussel sprouts and 300gm shredded carrots . I seasoned with a liberal amount of dried chopped chives ( from the pantry ) and stirred them through ,and then 600gm of chopped bacon pieces . Seriously these were all in my fridge and I hate waste . I added 500 ml of chicken stock and 250 ml of apple cider vinegar then I remembered 500gm of cooked chicken pieces I had in the freezer , ( yes they were added ) , along with 1/ cup of dried mixed grains and 3 tbs of minced garlic . Stirred through all the ingredients , placed the lid on the slow cooker , turned on TV and let the house fill with aromas . 2.5 hours later I chopped up 225 gm of cream cheese and stirred through the mixture along with 200ml of cream and 2 tbs of dried dill and and 4 tbs of soy sauce . 2.5 hours later I turned the bubbling slow cooker off for the night . This morning I spooned the contents into an oven dish and topped with sliced puff pastry and placed in the freezer ready to serve for another meal for another day .

RAISIN AND PINEAPPLE LOAF .

Grease and line a 15cm x 25cm loaf pan with baking paper . Preheat your oven to 160 deg C . Now combine 250 gm of raisins with 432 gm can of undrained crushed pineapple , 125 gm of butter / marg and finally 1/2 cup of sugar in a medium saucepan . Stir constantly over a medium heat until the butter has melted , now bring to a slow boil then reduce the heat and simmer uncovered for 3 minutes without stirring . Cool. Add 2 cups of self raising flour alternatively with 2 lightly beaten eggs using a wooden spoon . Pour the loaf batter into the prepared pan. Bake in the preheated oven for 45 minutes or until a skewer inserted comes out clean . Stand in the cake pan for 5 minutes before turning out onto a cooling rack .

CHOCOLATE AND ALMOND CAKES .

Preheat your oven to 180 deg C . Process 225 gm of 70% dark chocolate together with 50 gm of sugar until the chocolate is finely chopped . Transfer this mix to a bowl and add 200gm of almond meal and mix well . Place the remaining sugar (200gm ) into the bowl of your electric mixer with 8 lightly beaten egg yolks . Now beat until very thick and pale , then add the finely grated rind of 1 medium orange , 1 dsp of vanilla extract , beat until combined and set aside . Using clean and dried electric beaters , whisk the 8 egg whites with 1/4 tsp of salt until stiff peaks form . Add 1/3 rd of the egg whites to the egg yolk mixture along with 100gm of melted and cooled buttr / marg and then gently fold in the remaining egg whites until JUST incorporatd . Spray 10 holes of ( 3/4 cup ) muffin tray ( large ) and sprinkle a fine layer of polenta over the base and sides of the muffin holes . Spoon the mixture between the holes and bake in the preheated oven for 20 minutes , then cover the muffin tray with a sheet of baking paper and bake for another 10 minutes , then test with a skewer that comes out clean . Leave the cakes cool in the muffin tray for 10 minutes , then turn onto a wire rack to cool completely. To prepare the chocolate coating ..... Place 125ml of cream in a small saucepan with 2 tbs of water and bring to a simmer , now add 250gm of 70 % dark chocolate ( finely chopped ) ... turn off the heat and stir until smooth. Spread this mixture over tops and sides of the cakes . decorate with chopped nuts and if you prepare these close to Xmas add a confectionary mint leaf and a sliced confectionary raspberry . These can be made 3 days ahead and stored in an airtight container ...

CHICKEN TAGINE

Heat 1 tbs of rice bran oil / canola in the pan of the tagine over a medium heat, add 1 onion , peeled and cut into thin wedges along with 3 tbs of minced garlic and cook until the onion softens . Now add 500gm of diced , skinless chicken breast , cook stirring until sealed on all sides . Add 1 dsp of ground cumin and 2 cinnamon sticks to the pan while you are sealing the chicken. Sprinkle in 1 tbs of whole wheat flour while stirring constantly until well combined . Add 1 lagre eggplant that has been diced, along with a red capsicum sliced and 90 gm of sliced mushrooms . Cook until well incorporated , stirring constantly . In a separate bowl mix together 1 tbs of tomato paste , 2 cups of chicken stock and 1/2 cup of apple cider vinegar . Blend this mixture into the pan and slowly bring to the boil . Reduce the heat and add 1 can of drained and rinsed chick peas and 1/2 cup of chopped dried apricots . Cover with the tagine top and simmer for 20 minutes or until until the chicken is tender . Season with cracked black pepper and serve immediately , sprinkled with sprigs of fresh coriander .

CHICKEN LIVER PATE

Melt 3 level tbs of butter in a large pan . Add 225gm of trimmed chicken livers and cook over a medium heat until they are browned on each side bur still pink in the middle . Transfer to a processor and process until they are finely chopped . Now deglaze the pan with 2 tbs of brandy , scraping any sediment with a wooden spoon and add this mix to the processor with the chicken livers along with 1 dsp of fresh sage leaves , 1 tbs of minced garlic and 1/2 cup of the he remaining butter . Process until smooth . Add 2/3 rds cup of cream , season with cracked black pepper and salt to taste . Process until smooth . Spoon the pate mixture into a serving dish or individual ramekins , smooth over the surface and let cool completely . Melt the remaining butter and spoon it over the surface of the pate . Decorate with bay leaves , let the butter set and and chill in refrigerator . Serve with your favourite cracker ... This is delicious and something you should consider preparng as Christmas celebrations are just around the corner .

BACON AND POTATO SOUP ( 4 )

So today , I added 1 cup of frozen peas to the bacon and potato soup which now has evolved into a cheesy cream potato , bacon and pea fetticinne . This evolving meal is delicious, inexpensive and easily prepared .

BACON AND POTATO SOUP ( DAY 3)

The dish of soup has now become a main meal sipmly by adding 100gm of cooked fetticcine pasta. I also added 1 dsp of dried dill and stirred through . Serve as reuired , this is a delicious meal ( 3 ) a deiciuos 2 step soup . It is not expensive but definately flavoursome , filling and inexpensive .

BACON AND POTATO SOUP ( 2 )

Day 2 ... I added 1 x 400 gm can ( drained ) of champignon pieses and stems to the bacon and potato soup ... stirred through and heated a bowl , it is delicious .

ANCHOVIES AND SPINACH WITH FETTUCCINI

This is such a simple dish and delicious to boot ! Place a pot of salted water on the heat to boil , add 400gm of fettuccini and return to the boil , bring to the boil again and cook till the pasta is tender , but not overly soft . Drain the cooked pasta and lightly spray with cooking oil and toss the pasta . Heat 2 tbs rice bran oil / canola in a pan add 10 bottled anchovies , drained and chopped along with 3 tbs of pine nuts , 3 tbs of minced garlic and 900 gm of baby spinach leaves . Cook stirring through until the spinach is wilted . Mix through the fettuccine toss lightly and serve .

BACON AND POTATO SOUP (1)

You will not realise how good life is until you have experienced this amazing simple soup. Chop 1 kg of all rounder potatoes without peeling and add them to a large saucepan with 1 litre of chicken stock along with 3 tbs of dried chives , 3 tbs of minced garlic , 1 tbs of bush curry powder( finally a little dried chilli..optional ) Bring this to the boil and then reduce the heat to a simmer until the potatoes are just tender . Add 300 ml of sour cream , stir until heated through . Seriously divine ....

PROSCIUTTO AND CHEESE ASPARAGUS

This is a really popular starter or at my place a side dish to a seafood mains . You will need 10 slices of prosciutto( 150gm ), 10 spears of asparagus ( woody end trimmed). I halve 5 slices of Gouda cheese and wrap each halve diagonally around each asparagus spear. The finish off wrapping 1 prosciutto slice over the cheese around the asparagus . Place under your grill until the prosciutto is crsp on both sides ...

COCONUT MACAROONS

Preheat your oven to 160 deg C . Separate 1 egg . Beat 1 egg yolk with 55 gm ( 1/4 cup )of icing sugar in a small bowl until creamy. Stir in 120 gm ( 1 and 2/3 rds cup) of shredded coconut . Now beat the egg white in a clean dry bowl , until firm peaks form , gently stir into the coconut mixture . Drop heaped tsp of the mixture on to baking paper lined oven trays . Bake for 15 minutes , then reduce your oven temp to 120 deg C and bake for about 30 minutes or until the macaroons are golden . remove from oven and cool on oven trays . Macaroons when cooled can be stored in air tight containers and they are also suitable for freezing .

GINGER AND ALMOND SLICE

Preheat your oven to 180 deg C . Grease a slice pan ( 18cm X 28 cm ) and line it with baking paper . Beat 175 gm of butter/ marg with 220gm ( 1 cup )of sugar , until thick and pale .Add 2 tbs of milk with 1 lightly beaten egg and 225 gm ( 1 and 1/2 cups )of plain flour . Now using a wooden spoon stir in 100gm of almond meal , 1 tsp of ground ginger ,125 gm of chopped glace ginger . Place the mixture in the prepaed pan and pat down with the back of a spoon for a smooth surface . Sprinkle over 70 gm of flaked almonds. Bake for 35 minutes or until golden and a skewer inserted comes out clean . Cool the slice in the pan and then transfer to a wire rack to cool completely . Dust with icing sugar and slice into fingers ( approx 16 ) .

LENTIL AND SPINACH EN CROUTE

This one is for you Cindy Kearns . Preheat your oven to 180 deg C Heat a little rice bran oil in a pan over a medium heat . Cook 250 gm of sliced mushrooms until slightly softened . Add 100gm of baby spinach leaves , 150 gm of drained , roasted and sliced capsicum , along with 2 X 400gm cans of drained lentils , 1 dsp of bush curry and 2 tbs of fruit chutney . Season with siracha ,mince garlic and a tsp of minced ginger . Cook until the spinach has wilted , stirring all the while . Remove from the heat and let the mix cool completely . Line a baking tray with baking paper . Lay out one sheet of puff pastry Spread 1/2 the lentil mixture down the centre , top with 60 gm of grated cheese , then top with the remaining lentil mixture .. Place top of the pastry sheet over a lightly floured board , spread half the lentil mix down the centre and top with 60 gm of grated cheese then top with the remaining lentil mix. Brush the pastry edges with water , then fold over to enclose the mixture. Press the edges to seal . Place on the oven tray seam side down . Brush with a lightly beaten egg and sprinkle with extra cheese . Bake for 30 minutes in the preheated oven or until golden .

A RUSSIAN FISH PIE

Preheat your oven to 200deg C . You need an 800 gm skinless salmon fillet . Line baking tray baking paper . Steam 1/4 cup of brown rice , remove from steamer and cool completely . Heat 1 tbs of rice bran oil and 1 dsp of butter in a pan over a medium heat . Add 1 large onion peeled and chopped , cook stirring until the onion has softened . Add 150 gm of swiss mushrooms ( chopped ) and cook until tender . Stir in 1 dsp of turmeric and toss to coat . Now add the cooled rice , 1/3 rd cup of dried dill , 1/3 rd cup of chopped parsley , 1 dsp of siracha , 1 tbs of rinsed and chopped capers , the grated zest of 1 lemon and 2 hard boiled eggs chopped and 2 tbs of minced garlic . Ok season the mixture with cracked black pepper and a little salt . Join 2 puff pastry sheets together at the seam with your fingers . Place the pastry sheet over the prepared baking tray and place the salmon filet/s over top. Top the salmon with the rice and egg mixture . Enclose the salmon and filling with the pastry and trim to give your pie an edge and press to seal . Brush the pastry edges with a beaten egg . Use a little of the left over pastry and shape as you like to top your pie . Bake for 30- 40 minutes until golden .. Serve warm .

BAKED CUSTARD WITH STRAWBERRIES

Preheat your oven to 160 deg C. You will need a 6 cup capicity ovenproof dish ( casserole ) . Lightly spray the dish with cooking oil . Now let's make the custard . Use a large bowl and add 600ml of cream , 300l of milk , 3 tbs of castor sugar , 3 beaten eggs , 1 dsp of vanilla extract and 1 tsp of ground nutmeg . Beat well until the sugar is dissolved . Pour the well prepared mixture into the prepared dish . Place the dish into a roasting tray and pour in enough hot water to come halfway up the side of custard dish . Bake for 1 and 1/4 hours or until the custard is set and slightly wobbly . Remove from the oven . Let the bath with the custard dish in it cool . Remove the custard dish from the bath and place in the fridge and chill until you need to serve . Add fresh srawberries ( sliced ) and sprinkled with icing sugar . Serve with whipped cream .

CLAFOUTIS AUX CERISES

I first published this recipe for calfoutis in September 2018 . There are many versions of this recipe but this is the one I always use . It is so simple . Preheat your oven to 180 deg C . Place in a bowl 50 gm of almond meal , 15 gm of plain flour , 1/4 tsp of salt . In the bowl of your mixer beat together 3 egg yolk and 2 eggs with 100gm of castor sugar until pale and fluffy . Add the dry ingredients until you have a smooth batter . Spray cooking oil in and around 4 oven proof ramequins or 1 medium sized 4 cup casserole . Divide 300 gm of pitted cherries between the 4 ramequins or over the base of the casserole . Now pour over the batter . place the dishes in the preheated oven or until golden , risen and the middle has set . If not cover with a sheet of baking paper and bake until set . Oven bake for 45 minutes Check the clafoutis with skewer to check that it is set in the middle . If not bake for another 5 minutes . Clafoutis can be served hot , warm or cold with a good sprinkling of icing sugar and a healthy dollop of thickened cream or mascarpone .