SWEET AND SOUR RED CABBAGE

This goes perfectly with the Xmas roast pork or ham . Cut 1 red cabbage ( about 750 gm 0 into quarters , remove the centre stalk and finely shred the leaves . Heat 3 tbs of peanut oil in a large saucepan over a medium heat and add the sliced / shredded cabbage , 2 onions peeled and finely sliced , 3 tbs of minced garlic and 2 medium apples , peeled, cored and sliced . Stir in 2 tbs of muscavardo sugar , 1 dsp of ground cinnamon and 1 dsp of ground nutmeg . Pour over 2 tbs of red wine vinegar and the juice and rind of 1 orange . Stir well with a wooden spoon and season with cracked pepper . The amount of cabbage will reduce during cooking . Cook over a medium heat , until the cabbage is tender . Now stir in 3 tbs of red current conserve , then taste and adjust seasoning , if necessary . Serve alongside your pork dish ...or whatever takes your fancy ...

CREAMY COCONUT , MANGO AND GRAPE PUDDING

Place 1 cup of quinoa grain ( white ) in a saucepan with 1 cup of water . Bring to the boil and reduce heat , cover and continue to simmer till most of the water has been absorded .( 2- 3 minutes ). Now stir in 3/4 cup of sugar and 1 dsp of vanilla extract . Pour in 1100ml of coconut milk and bring to the boil , then reduce heat and simmer for 30 minutes , stirring occasionally until the pudding is thick and creamy and the quinoa is tender . Now sprinkle over 1 dsp of cinnamon powder and stir through . Now peel 2 fresh mangoes , cube the flesh . Halve 12 red and 12 green seedless grapes Stir through the cubed mango and the grape halves . Ladle the mixture into individual serving dishes or a medium sized serving bowl . Scatter excess sliced grapes over top . Finish off with 1/2 cup of the toasted coconuts flakes over top . This pudding can be served warm or cooled in the refrigerator before serving . ( with or without cream )

CARROT , GINGER ,GARLIC , CAPSICUM AND CORIANDER PASTA

This is an easily prepared meal , plus filling and delicious . After a day of fruit duff preparation , a whole 9 of them .. you need to eat and this is delicious . Heat 2 tbs of canola oil in a pan and add 1 tbs of whole yellow and black mustard seeds , add 1 peeled and sliced onion when the mustard seeds begin to pop . Continue to cook until the onion is tender . Now add this mix to a large pot . I then added 5 cups of carrot juice ,( if you don't have any use vegie stock ), 1/4 cup of apple cider vinegar , 2 tbs of minced ginger , 3 tbs of minced garlic and a handful of fresh corriander chopped . Bring this to the boil and then reduce to a simmer . Add 400gm of shredded carrots and 2 sliced red capiscums , cover the pot and simmer for 40 minutes . Now it is time to add 1 cup of quinoa grain along with 1 cup of hot water , stir through and cover the pot and simmer for 10 minutes . Finally add 250 gram of premade girasoli and stir through till heated along with a packet of cherry tomatoes Serve with flat bread .... Yes life is good ....

XMAS FRUIT DUFF ( PUDDING )

Place 2 kg mix of dried fruit / glaced cherries / crushed mixed nuts ...in a bowl and pour over 1 cup of apera to soak . Cream 500gm of marg / butter with 3 cups of soft brown sugar in the bowl of your electric mixer . Mix until light and fluffy . Then beat in 10 eggs , a couple at a time ( make sure they are lightly beaten before adding). Mixed in 5 cups of plain flour mixed with 20 gm of mixed spice into the mixture and then fold in the fruit and nut mixture . boil a square metre of bleached calico then spread out on a bench and sprinkle well with flour ...( you do this because the flour creates a coating to the plum duff ) . Now pour the pudding mixture into the centre of the calico , now tie cloth securely allowing some room the duff to grow . Place your duff in a large pot on an upturned saucer or side plate and fill half way up the side of the duff and bring to the boil for 2 hours and simmer for 2 hours , you will need yo keep topping up the water . Drain water off when cooked and let the duff cooker in the cooker . Remove and let the duff dry completely. You can hang the duff but this one is very weighty , I put mine on a wire rack to cool completely , removed the calico and wrapped it in aluminium foil ( over and around ) and placed it in the refrigerator until it is required on Xmas day . When i will place the wrapped duff on an up turned saucer in the soup pot and fill fill 1/2 way up the duff with boiling water and let simmer for 1 hour before removing and uncovering the wrapping and serving with custard ... Keep the remaining fruit duff in a sealed container and serve with sliced butter over the remaining Xmas period . You can also divide the fruit duff mixture and divide the batter between smaller basins , covering with layers of foil....boil / steam as directed . this way you will be able to share fruit duffs as gifts to family and friends . Fruit duffs keep for up to 12 months in the freezer and prove a great dessert throughout the year.

XMAS FRUIT DUFF ( PUDDING )

I cannot blog and be preparing Xmas fruit duff's . I love Christmas time.. all the associated food and preparations . The preparation of the fruit duff is on going .... so is the tradition....

ROAST. CHICKEN WITH BACON , MUSTARD AND HERB STUFFING

Preheat your oven to 180 deg C . To start we need to prepare the stuffing . Heat 1 tbs of oil in a small frypan and add 1 small onion , peeled and chopped , 3 rashers of bacon , rind removed and chopped . remove this mixture from the pan and add to a large bowl and add 3/4 cup of quinoa flakes , 1 dsp of mustard , 2 tbs of parsley ,2 tbs of chves , 1 tsp of thyme , 1 tsp of oregano , the zest of 1 lemon , 1 lightly beaten egg and season with cracked black pepper . Mix well until thoroughly combined . Rinse your 2 kg chicken under cold water and thoroughly pat dry with kitchen paper towel. Spoon the stuffing mixture into the chicken cavity , secure with a metal skewer . Rub the skin with peanut oil and pour over the juice of 1 lemon , sprinkle with dried oregano and a sprinkle of salt and cracked pepper . Place in a lightly sprayed roasting pan and cook in the preheated oven for 1 and 1/2 - 1 and 3/4 hours .... check with a skewer inserted and the juices run clear . You can add your favourite vegetable around the chicken , ie pumpkin , hasselback potatoes if you wish in the last 45 minutes of cooking /roasting .

EASY SPINACH PESTO

Pesto is great to have on hand over the festive season when entertaining visitors . This pesto is easily prepared ...place 1 cup of fresh spinach leaves in a small processor along with 1/4 cup of fresh or dried basil leaves and 1 tbs of minced garlic . Process till combined Now add 1/2 tbs of peanut oil , 2 tbs of grated parmesan cheese 1/4 cup of apple cider vinegar , 1 tsp of chia seeds and continue to process until the mixture forms a thick , fragrant paste . Try this pesto with dry crackers and or a slice of your favourite cheese . This pesto is a great side to seafood .

LIGHT AND FLUFFY CHIA BLUEBERRY CAKE

This one is for you Jessika Klein . First make the chia gel , that is 9 parts water to 1 part chia seeds , 1 tbs of dry chia seeds added to 9 tbs of water. Place the chia seeds and water in a resealable container , shake or stir to avoid clumping . In about 15 minutes you will have chia gel . Preheat your oven to 180 deg C . Separate 2 eggs . In a small bowl , beat the egg whites until stiff peaks form , now beat in 1/4 cup of castor sugar a little at a time making sure that the sugar is dissolved between additions , set aside . In another bowl , cream 4 tbs of room temp marg / butter with 3/4 cup of castor sugar , 1/4 tsp of salt and 1 tsp of vanilla extract . Stir in the 2 lightly beaten egg yolks and the chia gel . The mixture will be yellow . In a separate bowl mix together 1 and 1/2 cups of plain flour and 1 tsp of baking powder . Now gradually add the flour mixture to the butter / sugar mixture along with 1/3 rd of a cup of milk . Once this is mixed , fold in the beaten egg whites , so the batter becomes smooth and soft . Now you need to prepare your blueberries , as you don't want the blueberries ending up on the bottom of your cake . The easy way to prevent this is by coating them in flour . Put 2 tbs of flour on a plate and then roll 1 and 1/2 cups of blueberries over the flour until they are all coated . Carefully fold in the coated blueberries to your batter . Now pour your batter into an 8" X 8" pan that has been well greased and lightly sprinkled with polenta . Top the batter with a mix of 1 tsp of ground cinnamon with 1 dsp of castor sugar ( cinnamon sugar ) . Bake in the preheated oven for about 50 minutes . A skewer inserted will come out clean when the cake is done . This cake can be refrigerated or even frozen ...

WHOLE SNAPPER WITH A MUSHROOM AND LEEK STUFFING

Steam 1/2 cup of quinoa grain in 1 cup of water in your rice cooker . heat 2 tbs of canola oil in a pan over a medium heat and saute 1 finely washed leek until soft . Add 250 gm of sliced mushrooms , season with a little nutmeg and cook until the mushrooms are soft , stir in 2 tbs of minced garlic . Now add 2 tbs of fresh chopped parsley and 1 dsp of dried oregano . Remove the pan and mix in the cooked quinoa and season with a little cracked pepper . Place the snapper , that has been cleaned and scaled ( 1.5 kg approx ) in a baking paper lined ovenproof dish . Preheat your oven to 180 deg C . Sprinkle the cavity of the fish with a little lemon juice and fill it with the stuffing mix. Pour extra lemon juice over the fish and drizzle with canola oil . Place the dish in the preheated oven and bake for 15 minutes . Remove from the oven and arrange tomato and onion slices over top of the fish and sprinkle with sliced spring onions and a little parsley . Lay a sheet of foil over the fish and bake for a further 30 minutes or until the fish is cooked through . Remove the foil and allow the tomato and onion to take on some colour . You may ask how do you get a snapper , get to know a fisherman or go to the Melbourne fish market ...

WHITE CHRISTMAS SLICE

Grease and line a 20cm X 30 cm slice pan with baking paper . Melt 500gm of white chocolate melts in the microwave in 30 second increments . Remove from the microwave and stir in 1 cup of rice bubbles , 1 cup of sultanas , 1 cup of desiccated coconut , 2/3rds cup of dried apricots and finally 1/2 cup of sliced red gl;ace cherries . Press the mixture firmly into the prepared pan . Refrigerate until firm ... If you are not a fan of dried fruit you can substitute them with 160 gm of chopped spearmint lollies , 100gm of chopped berry jelly lollies , 110 gm of chopped yellow jelly babies and follow the above recipe .

APPLE / PEAR AND CINNAMON CRUMBLE

This is another version of Apple/Pear Brown Betty . Versions of this recipe date back to the 1800's . Though the British crisp crumble are clearly similar to Brown Betty seems to be of American origin , rising in popularity along side of the Aussie cobbler around the turn of the century . My thoughts are the crumble are of English influence , the Brown Betty could only come from America , and ' the cobbler ' is Australian by definition . Preheat your oven to 170 deg C . Peel and core 5 pears / apples or a mix of both and then slice into slices into a bowl . In a separate bowl combine 1 cup of brown sugar ( loosely packed ) , 1 dsp of ground cinnamon , 1/4 tsp of nutmeg , 1/4 tsp of ground cloves , 1/4 tsp of ground all spice and 1 cup of quinoa flakes . Melt 125 gm of marg / butter and pour into the sugar mixture . Remove 2 tbs of the mixture to a small bowl and add 1/2 tsp of cinnamon , now toss this mix through the apple / pears with your hands . Place the apples/ pears into the ovenproof dish and top with the remaining sugar mixture and bake for about 40 minutes or until the fruit is tender and the crumble is crisp . Serve warm or cold on its own or with cream .

APPLE CAKE

Preheat your oven to 160 deg C . Grease a 20 cm springform pan . Cream together 185gm of butter / marg with 1 dsp of lemon rind with 2/3 rds of castor sugar, in a small bowl with an electric mixer until light and fluffy . Beat in 3 lightly beaten eggs and stir in combined flours ( 1 cup of self raising flour and 1/2 cup of plain flour ) . Turn the batter into the prepared pan . Peel 2 apples , cut into quarters , remove cores , make lengthways cuts into the rounded sides of the apple quarters , slicing 3/4 of the way through . Arrange quarters , rounded side up , around the edge of the cake . Bake in the preheated oven for 60 minutes or until the cake is golden and a skewer inserted comes out clean . In a small bowl sprinkle 1 tsp of gelatine over 2 tbs of boiling water , dissolve and add 2 tbs of appricot jam . Spread half the mixture over top of the cake . Cool the cake in the pan , remove the cake from the pan and brush with remaining warmed jam mixture .. This is a show stopper .

MANGO , SWEET POTATO AND TOMATO CURRY ( V )

This is an amazing dish and should be considered to be part of your Christmas lunch , actually this is delicious anytime of the year . We will be preparing this in class next week . Heat 2 tbs of of canola oil in a large saucepan add 1 tbs of mustard seeds and cook over a medium heat until they start to pop , then add 1 peeled and thinly sliced onion , continue to cook until the onion softens . Stir in 1 tbs of ground turmeric , 2 tbs of bush curry , 1 dsp of dried cardamon , stir through and cook for a few secondsa . Now add 2 tbs of minced ginger , 1 tbs of ground paprika , 4 tbs of minced garlic, 1/2 tsp of salt and cook until fragrant . Stir in the 800 gm of cherry tomatoes and the 500gm of sweet potato peeled and cubed , along with 1 x 400 ml can of coconut milk . Bring this to the boil then reduce to a simmer until the sweet potato softens . Stir in 1/2 cup of water with 1 cup of quinoa grain . Simmer on a low heat for a further 15 - 20 minutes until the quinoa and sweet potato are cooked . Peel 2 mangoes and slice into pieces add to the pan and heat through , stir through 1/2 cup of cilantro / coriander , squeeze over a little lime /lemon juice and serve garnished with coriander leaves . Seriously delicious and filling ...

HERB LOAF

Preheat your oven to 180 deg C. Grease a 20cm X 20 cm pan with cooking oil and a light sprinkle of quinoa grain . Place 1 cup of plain flour into a bowl with 1 tsp of bi carb of soda , mix through with a wooden spoon . Now add 1 cup of quinoa flakes , 1/2 tsp of salt , 1/2 tsp of ground paprika , 2 tbs of dried chives , 1 tbs of dried parsley , 1 dsp of chopped fresh rosemary ,1 tsp of thyme and 1 dsp of minced garlic . Mix to thoroughly combine . Place 2 tbs of canola oil in a cup along with 1 dsp of vinegar and then fillthe cup with milk and stir through , then add to the batter , stir till combined with a wooden spoon . pour the batter into the prepared pan and smooth over with the back of a spoon , LIGHTLY spray with cooking oil and finish off with a sprinkle of quinoa grain . Bake for 25 minutes or until the loaf is golden . Leave to cool in the pan . To serve just break into pieces and dip into olive oil and or accompany with olives and sliced pastrami . It is also delicious spread with butter .

CHICKEN AND PRESERVED LEMON TAGINE WITH COCONUT QUINOA

Slice 1 kg of skinless chicken thigh fillets in half and place them in a large plastic bag. Mix together in a bowl...1 dsp of ground coriander ,1 tsp of tumeric , 1 tsp of ground ginger , 1 tsp of cumin , 1 tsp of salt and 1 tsp of cracked black pepper . Sprinkle this mix over the chicken and give the bag a really good shake to coat the chicken with the spices . Now peel and slice 2 medium onions and place in a the bottom of an oiled tagine / pot with a tight fitting lid , place the seasoned chicken pieces on top in a single layer and then cover with the remaining onion slices . Remove and discard the pulp from one preserved lemon and chop the rind into small pieces and scatter them over the chicken along with 2 tbs of minced garlic mixed with 1/2 cup sliced olives . Sprinkle with a pinch of saffron and a good drizzle of peanut oil . Finally add 1/2 cup of water and swirl through with a wooden spoon , cover and bring to the boil , then reduce and simmer covered on a low heat for for 60 minutes or until chicken is cooked and onions soft . If you don't have a tagine you could just your slow cooker and cook on high for 4 hours . Serve with coconut quinoa ..... Place 1 and 1/2 cups of quinoa in a medium sized saucepan with 1 and 1/2 cups of coconut milk and 1 and 1/2 cups of hot water . Bring this to the boil andcover and simmer on a low heat for 15 minutes , until all liquid has been absorbed . Lightly stir through the finely chopped / grated zest of 1/2 lemon and chopped coriander with a fork before serving with the chicken. N.B For you odd people who don't like coriander please substitute it with fresh oregano .

COUNTRY COOKING CLASS , NOV 8 TH AND 9TH

Country cooking class took us to England and the Middle East …..this week . Lemon Twist and mustard crusted salmon with dill and lemon .. Tuesday and Wednesday classes produced amazing results well done everyone!!! Every week , I am amazed at the community connection of the prep table … Everyone with a story , living in different areas in and out of Churchill … but we come together every week and share stories while we are chopping , blending , kneading …. The community of the cooking table is priceless

ROCK CAKES.....

These are delicious with a cup of tea or coffee or just sharing . I covered this batch with a peanut and honey topping and sprinkled with a little xmas glitter. Preheat your oven to 180 deg C . Line a baking tray with baking paper . Place one cup of quinoa flour into a bowl with 1/2 cup of castor sugar , 1 tsp of ground cinnamon , 1/2 tsp of bi carb of soda and finally 1 cup of quinoa flakes . Mix well . Rub in 125 gm of room temp marg / butter , until; mixture resembles coarse breadcrumbs . Now mix in 180 gm of mixed fruits . In a small bowl mix together 1 egg lightly mixed , with 1/2cup of milk and 1 tsp of vanilla extract . pour the milk mixture into the flour and use a bread knife to cut through and mix until the batter consistency is moist and firm . Place spoonfuls of the mixture onto the prepared tray and sprinkle with a little extra sugar. Bake in the preheated oven for 20 minutes or until golden and firm to touch . I did not not sprinkle with sugar before baking as I spread the cooked rock cakes with a honey and peanut butter topping and decorated with a little Xmas bling .

MUSTARD CRUSTED SALMON WITH DILL AND LEMON

We will be preparing this dish in "Country cooking class' tomorrow. Preheat your oven to 180 deg C . Grease your roasting pan and lay your salmon fillets skin side down . Place 2 tbs of Dijon mustard in a bowl with 2 tbs of minced garlic , 2 tbs of chopped thyme, the zest of 1 lemon , 3 tbs of lemon juice ,1 whole onion finely chopped ( white and green part ),3 tbs of dill finally add 1 tbs of peanut oil . Mix thoroughly to combine . Now mix in 1 cup of quinoa flakes and cracked black pepper . Use your hands to squeeze the mixture together so it holds . Divide the mixyure into four and spread evenly over the top of each fillet . Drizzle lightly with a little peanut oil and bake / roast for 15-20 minutes until the topping is golden and the salmon is cooked . Serve with mixed grain and or a salad .

LAMB WITH POMEGRANATE, MINT AND NUTS

Place 1 cup of quinoa in 2 cups of water in a small saucepan . Bring to the boil, then reduce the heat and simmer , covered until all te water is absorbed. Remove from the heat and set aside . Heat a frypan until hot . Rub lamb fillets ( 750 gm ) on both sides with a little canola oil and season with salt and pepper . Place the lamb fillets in the hot pan , sear on both sides and cook 3- 4 minutes on each side for the meat to be pink. Remove the fillets to a plate and wrap in aluninium foil and allow to rest . Add 2 tbs of canola oil to the pan and add 60 gm of skinless almond kernals , 45 gm of pine nuts and 1 cup of raisins , gently toast until the nuts and raisins lightly change colour . Now stir in the cooked quinoa and 60 gm of pistachio nuts and mix well . Slice the lamb fillets into thin slices and add to the pan with any juices . Finally add 1 cup of pomegranite arils and stir through 1 cup of freshly chopped mint . Season to taste with cracked black pepper .

LEMON FRUIT TWIST

We will be preparing this ' lead up to Christmas " bun . A little Christmassy treat to share with a cuppa when friends call in for a catch up before the big day . Preheat your oven to 160 deg C . Lightly grease an oven tray and line with baking paper . Place 2 nd 1/2 cups of self raising flour in a large bowl and rub in 60 gm of butter / marg. Stir in 1 tbs of castor sugar , 2 tbs of sultanas ,1 dsp of lemon rind , tghen 1 lightly beaten egg and 1/2 cup of milk . Now knead the dough on a 'lightly' floured surface until smooth .( use the heel of your hand.) Divide the dough into 3 , roll each into 40cm roll . Plait the rolls firmly together to form a round shape . Place on the oven tray and bake in your preheated oven for 20 minutes . While the dough is in the oven , prepare your sugar glaze ...mix 1 tbs of sugar with 2 tbs of boiling water and mix till the sugar is completely dissolved . At the end of baking time 20 minutes , brush the twist with your sugar glaze and then return it to the oven for 5 minutes . Lift on to a wire rack to cool . Okay now prepare your lemon icing ... Mix together 3/4 cup of icing sugar , 1 tbs of lemon juice , 15 gm of softened butter / marg and 1 tbs of boiling water ... to mix to a pouring consistency . Drizzle your twist loaf with the icing . Sprinkle with 2 tbs of mixed peel and 2 tbs of chopped glace cherries .

DESSERTS ..(PART 3 )

CHILLED AND FROZEN DESSERTS ..... These include jellies , ice -cream ,gelato , granita and sorbet . These can be desserts in themselves , used as a base or filling for other frozen desserts or served as a side to a host of many other sweets . FRIED DESSERTS ...... While pan frying and deep frying are not usually associated with desserts , we can't forget that crepe and fritter batters form the base for many desserts . Crepes or pancakes can be wrapped aroound fillings , or simply eaten with lemon juice and sugar , stacked and drenched with sauces , infused with flavourings or layered . Sweet fritters are deep fried batter , sometimes containing fruit or nuts . Fried desserts are best eaten hot and served dusted with sugar . ACCOMPANIMENTS..... For a change from serving ice-cream or cream with desserts try ...creme fraiche or French sour cream . Mascarpone , a rich heavy cream cheese served in Italy with pastries , cakes and fruit . Yoghurt makes a great foil for very sweet desserts . You can also add honey to Greek yoghurt and serve with fresh fruit . Sorbet makes a light and refreshing change to ice-cream . Creme anglaise is a thin pouring custard perfect served with baked desserts and puddings . Fruit coulis ( pureed fruit with sugar ) should be light and not too sweet allowing the taste of the fruit to shine . Try a berry coulis with a rich chocolate cake .

DESSERTS ...( PART 2 )

PUDDINGS .... Puddings are often steamed for hours in a pudding basin to bring out the rich flavour and dense texture they are know for . Back in the day they were made with suet , dried fruits , starch , spices and spirits . Now a day they are made with a range of flavourings such as chocolate, fruit , ginger and dates . Puddings are often served with a sauce that enhances the base flavour , such as chocolate , toffee or lemon . FRUIT DESSERTS .. Always select firm , ripe fruit for your fruit dessert , avoiding any with bruised or discoloured skin and always take advantage of surplus fruits in season . Many stone fruits are delicious preserved in spiced liqueurs . Dried fruit poached with cinnamon , cloves and your favourite liqueur make a great winter dessert when there is not always a great variety of fresh fruit available .

DESSERTS ( PART 1)

Desserts whether it's a creamy custard or a fruit sorbet , dessert is the part of a home cooked meal we all look forward to . EGG BASED DESSERTS..... Custards , ice- creams , mousse and meringues are all egg based desserts . Custard can be baked in a water bath to create bruille or creme caramel . Creme patisserie is a thickened custard used in fruit tarts or for filling profiteroles . Mousse and bavarois are thickened , moulded and chilled custards . A tiramisu is an Italian coffee flavoured layered dessert with sponge fingers , custard and mascarpone . BAKED DESSERTS.... Baked desserts such as pastries , cakes , pies and tarts require a little more effort to prepare than other types of desserts . Souffles do need to be prepared carefully , do not over whip the egg whites , gently fold them into the souffle base and bake immediately . Souffles must be served straight from the oven .

WHOLEMEAL , BANANA AND MIXED FRUIT LOAF with a COCONUT HONEY TOPPING .

Grease and line 15cm X 25cm loaf pan preheat your oven to 1690 deg C . Place 1 and 1/2 cups of self raising wholemeal flour into a large bowl , mix in 1 cup of wheatgerm , 1/2 cup of raw sugar and 250 gm ( 1 and 1/2 cups ) of mixed fruit . Using a wooden spoon stir in 125 gm of melted butter / marg , and 1 and 1/4 cups of milk , 2 lightly beaten eggs and 1 cup of mashed bananas ( 1 used 3 really ripe bananas ) . Now pour the batter into the prepared pan . Bake for 1 and 1/4 hours or until a skewer inserted comes out clean . Let stand for 5 minutes before turning out to a wire rack . Once the cake has cooled , prepare the coconut honey topping . Place 30 gm of marg / butter in a small saucepan with 2 tbs of honey , heat until butter has melted and combined with the honey . Now add 1 cup of shredded coconut , stir for 5 minutes or until the coconut has lightly browned . Carefully smooth over the top .

PUMPKIN

Pumkins are also known as winter squash and are a really versatile vegetable . Pumpkins can be baked , pureed and boiled . Pumpkins take on the flavours of spices and can be cooked in a curry or baked in the sweetest desert . The flesh of the pumpkin can also be candied and made into jams and preserves . There is one thing you can't do with pumpkin and that is serve it raw . You can add pumpkin to a gratin , a mash , a warm salad or in a cake . There are so many varieties of pumpkin , and they come in all shapes , sizes , colours from miniatures to 45 kg monsters . The skin of the pumpkin can be smooth , segmented , ridged or warty and can range in colour from blue/ grey to green , yellow striped to cream tan .

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EGGPLANT

The eggplant is often thought of as a Meditteranean vegetable as some of the most iconic eggplant dishes come from that part of the region . But let's not forget caponata and egg plant parmigiano from Italy , ratatouille from the south of France , moussaka from Greece . Turkey is thought to have at least 1000 recipes for eggplant of which imam biyildi is the most known . So it might suprise you that the eggplant is native to Asia , possibly originating in India or Burma . The English took the French name aubergine for eggplants as the first eggplants they encountered were small ,egg shaped and ivory white in colour . There are many eggplant varieties , they come in many shapes , sizes and skin colours , from black, pink and white striped , lavender or green .