CHICKEN KEFTA TAGINE

This is the dish we prepared in our first "Country" cooking class . We prepared the meatballs by mixing together 1 chopped onion , 2 tbs of minced garlic . 1 dsp of cumin , 1 tsp of sweet paprika , 2 tbs of breadcrumbs , 2 lightly beaten eggs , 1 tbs of dried parsley with and into 500gm of chicken mince . Have a bowl of water near by to wet your hands ( not just your fingers ) . Form heaped tbs of the mixture into balls , using your hands . Heat a pan with a good glug of oil over a medium heat . Cook the formed meatballs in batches . Cook on all sides until sealed . Remove the chicken balls from the pan and add to the oil sprayed tagine or your slow cooker ( we used our slow cookers )along with a packet of vine cherry tomatoes . Now use the same pan and add another finely chopped onion , 1 yellow capsicum deseeded and sliced . Stir for 3 minutes until the capsicum starts to soften . Add 2 quaters of preserved lemon , sliced finely . Add 1/2cup of tomato sauce , 1 cup of dry white wine and 1/4 cup of balsamic vinegar . Continue to stir until the mixture starts to thicken , then pour over the meatballs in your slow cooker . Continue to cook on high for 2.5 / 3 hours . Serve over a mixed grain with green beans and a scatter of corriander leaves .

LEMON DRIZZLE CAKE

Preheat your oven to 180 deg C . Lightly grease and line with baking paper, a 20cm loose based round cake pan . In a large pan mix together 200gm of plain flour with 1 dsp of baking powder and stir in 200gm of castor sugar . In a separate bowl whisk together 4 eggs , 150ml of sour cream , the grated rind of 1 lemon with 4 tbs of lemon juice and 150ml of canola oil . Pour the egg mixture into the dry ingredients and continue to whisk until evenly combined . Pour the mixture into the prepared pan and bake for 50+minutes until risen and golden brown. While the cake is baking prepare your syrup. Mix 4 tbs of icing sugar with 3 tbs of lemon juice in a small saucepan over a low heat and stir until syrupy . As soon as the cake comes out of the oven, prick the surface with a fine skewer and brush the syrup over . Leave the cake to cool in the pan before turning out and serving ..

LEMON TART

Preheat your oven to 160 deg C. Process / crush 200gm packet of sweet biscuits to a fine mix . Add 100gm of butter / marg and mix well. Lightly spray a 20 cm pie dish and carefully press the crumb mixture evenly around the base and sides of the pie dish . To prepare the filling , use your electric beaters to beat 125gm of cream cheese (room temp)until creamy . Now add 395gm can of condensed milk , 2 lightly mixed egg yolks ,1/2 cup of lemon juice and the finely grated rind of 1 lemon . Pour the combined mixture into the pie base . Bake for 20 minutes until set . Allow to cool before slicing . Serve with whipped cream .

LOUISE CAKE

Preheat your oven to 180 deg C. Cream together 3 tbs of butter/ marg with 1 and 1/2 tbs of sugar . Once the mixture is pale and creamy add 1 lightly beaten egg , 1 cup of plain flour , 1 tsp of baking powder with a pinch of salt . Lightly spray a slice pan (27.5 x 17.5 x3.5 cm). Gather the dough and gently spread evenly over the base of the slice pan with your hands . Spread the dough with raspberry jam ( I did not have any raspberry jam so I used lemon curd). Now using a clean bowl and beaters beat 2 egg whites adding 8 tsp of castor sugar, a tsp at a time until the sugar is dissolved and the egg whites stiff. Finally fold through 1 cup of shredded coconut . Place in your preheated oven for 30 minutes , at 15 minutes I placed a sheet of baking paper over the top to stop the topping from colouring too much . I let the cake / slice sit in the pan for 5 minutes and then upturned onto a wire cooling rack . When cool slice into squares . Simple and delicious .

‘ COUNTRY ‘ COOKING CLASS , TERM 1...CHURCHILL NEIGHBOURHOOD CENTRE .

Term 1 menus have been set and our flavour journey will commence in the kitchen at Churchill Neighbourhood Centre next week , with classes Tuesday and Wednesday !0 am - midday . WEEK 1. TIRAMISU ( ITALY ).... CHICKEN KEFTA ( NORTH AFRICAN ) WEEK 2. ROGAN JOSH (SOUTHERN AFRICA )..QUEEN OF PUDDINGS (ENGLAND) WEEK 3. CARROT CAKE (CANADIAN )......SAVOURY NOODLE KUGEL (GERMAN) WEEK 4. CHICKEN, RICE LETTUCE AND LEMON SOUP .(CHINESE)....RICOTTA HONEY CHEESECAKE (GREECE) WEEK 5... ASIAN STYLE STICKY PORK RIBS (ASIA)...LEHACK , HONEY CAKE (ISRAEL) WEEK 6... BEEF RAGOUT AND PUMPKIN LASAGNE (FRANCE) WEEK 7 A LITTLE FISH DISH (SWEDISH)....AN ALMOST INSTANT BANANA PUDDING (AUSSIE) WEEK 8 VERMICELLI PUDDING (SAUDI ARABIA)......BEEF IN A PEANUT SAUCE (THAILAND) WEEK 9. PORK CALYPSO (DOMENICA).....LOUISE CAKE (NEW ZEALAND) WEEK 10 EASTER BUTTER BALLS (CANADA)......HOPE CAKE (UKRAINIAN) We will be returning after the Easter break to our food journey on TUESDAY 25 TH APRIL 2023.

BEEF IN A PEANUT SAUCE

Place 1 kg of braising steak in a large saucepan with 2 peeled and chopped onions , 100ml of vegetable oil , 600ml of water , 200 gm of crunchy peanut butter ,1 tub of cherry tomatoes , cut across the top and the flesh squeezed into the pot ,1 dsp of sweet paprika , 1 tbs of minced garlic and finally 1 dsp of ground turmeric . Mix thoroughly over a medium heat , stirring occasionally until boiling Now add the combined mixture to the sprayed bowl of your slow cooker . Cover and cook on high for 3.5 hours . Serve on rice / mixed grain .

VERMICELLI PUDDING

Heat 100 gm of ghee in a saucepan and add 100gm of vermicelli, broken into 4 cm pieces . Fry gently for 5 minutes , then pour in 750 ml of milk and slowly bring to the boil . Sprinkle in 1 dsp of ground cardamon and stir through 225 gm of runny honey . contine stirring until the honey is well incorporated and melted . Simmer for 10 minutes and then stir in 100gm of goji berries . This pudding can be served hot or chilled .

ALMOST INSTANT BANANA PUDDING

I used 4 thick slices of the honey cake for this magical dessert . Break up the 4 thick slices into chunks and arrange in an ovenproof dish In a separate bowl slice 6 peeled bananas and sprinkle with 3 tbs of lemon juice , set aside. In another bowl whip 300ml of cream until thickened, then gently whip in 4 tbs of apera . Fold the strained bananas into the thickened cream . Spoon the cream mixture over the honey cake . Now sprinkle the top with 4 tbs of soft brown sugar . Place under a grill for 3 minutes to caramelise . Chill to set to firm again .

A LITTLE FISH DISH

Preheat your oven to 200 deg C . Grease an ovenproof dish with cooking oil . Peel and thinly slice 3 poatoes ( approx 700gm ), place these in a large saucepan with a pinch of salt , 1 tsp of cracked black pepper ,400ml of cream and 100ml of milk , bring this to a simmer and cook till the potatoes are tender . Meanwhile wash and slice 2 carrots ( about 200gm ) and 1 medium beetroot and cut them into thin strips . Peel and slice 2 onions . Remove the potatoes from the saucepan , retaining the milk . Spread a layer of the cooked sliced potatoes in the ovenproof dish , followed by some of the onions, beetroot and carrots. Add another layer of the potatoes with a layer of anochovy fillets (80gm )over top , followed by another layer of carrots , onions and beetroot . Add a third layer of potatoes and the remaining onions , carrots and beetroot Finish with a topping of anchovy fillets ( 80 gm ) and pour the milk from the potatoes over the dish . Cover with foil and and bake in the preheated oven for 30 minutes , now uncover and sprinkle with 2 tbs of breadcrumbs and continue to cook for another 30 minutes .( cover again with baking paper if topping browns too quickly ). This is delicious !!!

BUTTER BALLS

These biscuits are so simple to prepare and really delicious . Preheat your oven to 160 deg C . You will get about 30 butter balls from the following recipe . Cream 125 gm of butter / marg with 1/2 cup of castor sugar until light and fluffy . Add 1 tsp of vanilla extract with 1 lightly beaten egg and beat well . Mix together 1 cup of all purpose flour with 1/4 cup of cornflour and 1 tsp of baking powder. Now mix into the creamed ingredients . Because we are experiencing warm temperatures , place the combined mixture in the refrigerator for 30 minutes . When the dough is chilled roll teaspoonfuls of the dough into balls . Place the balls on a baking paper covered oven tray and bake in the preheated oven for 12 - 15 minutes . While the balls are still warm , roll them in icing sugar . Cool on a wire tray and store in an airtight container .

HONEY CAKE ( Lekach)

Preheat your oven to 180 deg C . Lightly grease a 24 X 9X 10 cm loaf pan and line with baking paper . Place 3 cups ( 375 gm ) of self raising flour into the bowlof your electric mixer , making a well in the middle adding 1 cup ( 250 gm ) of castor sugar , 1 dsp of ground ginger , 1 tsp of ground cloves , 1 tsp of ground cinnamon , 1 tsp of bi carbonate of soda ,1 tsp of vanilla extract , 2 lightly beaten eggs , 1 cup honey (350 gm ) and finally 1 cup (250ml ) of canola oil . Pour in 1 cup ( 250ml ) of hot water and beat until smooth . Spoon mixture into the prepared pan , lightly tap the pan on the bench to remove any air pockets and bake in the preheated oven for 50 minutes or until a skewer inserted into the centre of the cake comes out clean . Cool in the pan and then invert onto a wire rack . Sprinkle lightly with icing sugar , this optional .

SAVOURY CARROT RING

Preheat your oven to 180 deg C. Bring a saucepan of water to the boil andadd 500gm of thinly sliced carrots and 1 large onion chopped , boil until the carrot is tender . Drain and place the carrot and onion in a processor along with 1 dsp of ground cinnamon , 1 tbs of minced garlic ,1 tbs of soft brown sugar and 1/2 tsp of cracked black pepper . now process until smooth . Now stir in 1 dsp of finely grated orange rind and set aside to cool slightly . Separate 4 eggs ,lightly beat the 4 yolks and in another bowl beat the 4 egg whites until firm peaks form . Stir the egg yolks through the carrots and gently fold in the egg whites . Next fold in 90 gm ( 3/4 cup ) of almond meal and 1 tbs of dried chives . Lightly grease a ring pan with oil and a fine sprinkle of polenta and pour in the mixture . Bake in the preheated oven for 30 minutes or until well set . Cool slightly before turning out onto a serving dish . I serve the carrot ring with a noodle kugel and fill the centre of the carrot ring with steamed brocoli florets and sno peas .

HONEY BEE BANANA SMOOTHIE

Place 1 banana in a blender with 125 ml milk of your choice with 2 tbs of runny honey and 50 gm of granola mix .( This is for one serve , increase the ingredients as needed ) Blitz together until smooth . Pour into a tall glass , sprinkle with a pinch of the granola mix for extra appeal and crunch.

SAVOURY NOODLE KUGEL

Preheat your oven to 180 deg C Lightly oil a 1.5 litre ovenproof dish . Heat 2 tbs of peanut oil in a pan and add 2 red onions peeled and finely chopped , cook stirring over a medium heat until the onion is tender . Remove the pan from heat and cool slightly . In a large bowl place 4 lightly beaten eggs , 1/2 cup ( 125 gm ) of whole egg mayonnaise ,2 tbs of minced garlic , 1/2 tsp of chilli flakes and 250gm of wide egg noodles , fettucine ( cooked and drained and sprayed with a little cooking oil ) . Now stir through the onion and 1 tbs of fresh mixed and chopped green leafed herbs . Mix together to combine . Place the mixture in the prepaned pan and place in the preheated oven for 45 minutes or until golden and set . Finish with a sprinkle of dried dill.

BANANA UPSIDE DOWN CAKE .

Preheat your oven to 180 deg C. Grease a 20 cm diameter round cake pan with a fixed base and sprinkle very lightly with fine polenta . First thing for this recipe is to prepare the caramel . Place 50 gm of butter /marg and 55gm of soft brown sugar and 4 tbs of maple syrup in a saucepan . Cook over a medium heat , stirring until the sugar has dissolved ,now keep cooking without stirring until the mixture is thickened and golden . Remove from heat and let the bubbles subside and then pour evenly over the base of the prepared pan . Now arrange 3 small peeled bananas , each sliced into 3 lengthways in a single layer over the caramel . To prepare the cake batter , place 150 gm butter / marg in the bowl of your mixer along with with 150gm of castor sugar and beat together ubntil pale and creamy . Add 3 lightly beaen eggs a little at a time alternating with 1/2 tsp of vanilla extract and 155gm of flour mixed with 1 tsp of baking powder and 1/2 tsp of salt . Spoon the well combined batter over the bananas and caramel , spreading evenly over with the back of a spoon . Bake in the preheated oven for 50 minutes , if the top of the cake is browning too quickly place a sheet of baking paper loosely over the top . When done , the cake should be golden and risen , to be reassured the cake is ready , insert a skewer in the centre of the cake and the cake is done if the skewer comes out clean . Cool in the pan for 5 minutes and loosen the sides of the pan with a knife . Invert the cake carefully onto a serving plate with a rim so as to catch any caramel . To serve , cut into wedges and serve with cream and or custard / ice cream .

GINGERBREAD

If you like ginger you will like this bread . It is said that this bread rises with the sun , so it is best to start the preparation later in the day . Cream 10 gm of instant dried yeast with 20ml of honey ( raw honey if you know a beekeeper,but not essential ) and 2 tbs of water . Now add 200ml of warm water with 50 gm of minced ginger , 20 ml of molasses , 1 tsp of sea salt and finally 400 gm of wholemeal flour . Knead to combine , using the dough hook on your mixer , continue to knead until the dough comes together ( about 10 minutes ) . Lift the dough hooks and cover the bowl with a thick tea towel and leave sit overnight . The next day lower the dough hooks on the mixer and knead for 5 minutes until the dough forms a ball . Flour your hands and lightly dust over the dough . Preheat your oven to the highest possible temp . Place the dusted dough in a lightly greaded ovenproof dish . Slash the top of the dough ( which I forgot to do ), let the dough sit for another hour ( or more if the temperature of the day is cool ) . Place the dish with the dough in the very hot oven for 5 minutes then reduce heat to 220 deg C for 15 minutes . Remove from the oven and cool on a wire rack . This goes well with the lemon marmalade earlier .

FIGS. (Ficus carica )

Fig tree, for such a long time I have found meaning in the way you almost completely omit your blossoms and urge your pure mystery , unproclaimed into the early ripening fruit . -----Rainer Maria Rilke from The Sixth Elegy .

EASY CHOCOLATE MINT MOUSSE

My son Paul Mersey will be home tomorrow to get my Apple TV working and Paul loves his chocolate desserts , so this is what I have prepared for him . I used 4 avocados peeled and halved along with 20 gm of mint leaves finely chopped . These were placed in the processor along with 2/3rds of a cup ( 235 gm )of honey , 1 cup of cacao powder and 125 ml of coconut cream ( 1/2 cup ) . Now process until smooth . Pour the mixture into 4 serving dishes or a small serving dish . Refrigerate before serving .... I know he will like it , just hope he can get my Apple TV working , regardless he made the effort . Shaun Mersey my second came home on Thursday to put up a garden boarder for me in his time off . Thank you . I have amazing adult kids . .

GINGER AND ROSEMARY COOKIES

Preheat your oven to 150 deg C. Line 2 baking trays with baking paper . Place 120gm (3/4 cup ) of almond meal in a bowl with 25 gm (1/4 cup )of desiccated coconut and 3 tbs of ground ginger . Stir through adding 1 dsp of dried rosemary ( but you could use dried oregano or thyme , it's your choice ), 1 tsp of ground cinnamon , a pinch of baking powder and 1/2 tsp of salt. Now place 1/4 cup of runny honey into a small saucepan along with 2 tbs of solidified coconut oil and 1 tbs of lemon juice . Now stir over a low heat until combined and then pour the honey mixture into the almond flour and herb mixture . Place spoonfuls of the mixture onto the prepared trays and flatten out the dough . Bake for 15 minutes or until golden brown . Allow to cool on a wire rack . Store in a sealed container in the refrigerator .( They will be fine as they are made with solidified coconut oil .)

BLACKBERRY AND LEMON BAKED CUSTARD

Preheat your oven to 160 deg C. Heat 2 cups of milk in a small saucepan until just simmering , remove from heat . Let cool a little . In a small bowl beat together 3 eggs , 1 dsp of vanilla extract , 1/4 cup of castor sugar (55gm ) and 1 tbs of finely grated lemon rind . Whisk into the cooled ( warm) milk until combined . Place 1 cup of fresh blackberries in 4 ramequin dishes . Pour the warm milk mixture over the bluberries in the dishes. Place in the oven for 40 minutes or until just set . Remove from the oven and cool for 15 minutes before placing in the refrigerator for 3 hours until chilled . Serve with a dusting of icing sugar .

PORTUGEUESE SEAFOOD RICE

Lightly spray a large pan with oil and heat over a medium heat . Add 1 peeled and sliced onion to the pan along with 1 long red chilli sliced ,3 tbs of minced garlic , stir and continue to cook for 5 minutes . Add 1 cup of white rice and stir to coat . Add 1 x 400 gm of diced tomatoes and 500ml of water , bring to the boil. Reduce heat and simmer covered , add 300gm of green beans cover and cook for 10 minutes . Finally add 1 kg of seafood marinara mix , cook covered until the rice is tender and marinara mix is warmed through . Sprinkle with coriander or oregano to serve .

NAPALESE LAMB MEATBALL CURRY

Place 500gm of lamb mince in a bowl with 1 beaten egg , 1/2 cup of breadcrumbs , 3 tbs of fresh coriander ( chopped including the roots and stem ) . Stir well to combine , roll the mixture into level tbs sized balls . Lightly spray a pan with oil , heating over a high heat and cook the meatballs until browned then transferring to the bowl of your slow cooker along with 2 sticks of celery sliced , 1 large carrot cut into 2 cm pieces , 1 parsnip cut into 2 cm pieces . Spray the pan again and add 1 red onion peeled and sliced ,cook over a medium heat until the onion softens and then add 2 tbs of minced garlic 1 dsp of minced ginger , 1 long fresh red chilli ( finely chopped ). Cook stirring until all ingredients are well combined , about 1 minute . Then stir through 2 tbs of bush curry . Remove and stir through ingredients in slow cooker . Add 1 x 400gm can of diced tomatoes , 150 ml of beef stock and 35 ml of vinegar . carefully stir through and cover , setting the slow cooker on High for 2.5 hours or until the vegetables are tender . Serve with rice and a scatter of coriander leaves . You can use a combination of fresh basil and oregano if you are not a fan of coriander .

COUNTRY ( by origin ) COOKING CLASSES @ CHURCHILL NEIGHBOURHOOD CENTRE

The classes resume Tuesday 31s Jan and Wednesday ! st Feb 2023. I am so excited to share recipes from around the world with you , along with ingredients and the preparation of amazing dishes for you to enjoy . To be be part of the class ring 0351203850...you provide the protein and take home a main meal .

EGG CASSEROLE (2 )

If you follow the easy directions in scrambled eggs (1) and bake the casserole the next day as diected red , you will be happily suprised . This is such a simple dish using basic ingredients , I used a tin of condensed mushroom soup with a handful of cherry tomatoes . Make this recipe your own , imagining using condensed tomato soup with a litle chopped bacon. The options are yours This is a another simple frittata served with a green salad or oven baked chips .

EGG CASSEROLE (1 )

In a bowl , beat together 12 eggs with 1/2 cup of milk ,season with salt and cracked pepper. Oil and heat a frypan and scramble the eggs . Then place the cooked eggs in an oiled casserole dish . In a mixing bowl mix together 1 can of condensed soup ( your choice , I used condensed mushroom soup ) and mixed in 1/2 cup of ginger beer soft drink with 1/2 cup of grated mozarella cheese and a handful of mixed cherry tomatoes . Now pour this mixture over the scrambled eggs . Refrigerate for 6 hours minimum or overnight . Then bake in a preheated oven ( 160 deg C )for 40 minutes . Serve with a green salad or my choice warm asparagus . The photo below is the egg casserole going into the refrigerator overnight .

AN EASY 4 INGREDIENT DESSERT ...FRUIT CRISP

Preheat your oven to 180 deg C Spray a rectangular oven proof dish with cooking oil . Place 800 gm of fresh blueberries / strawberries/ raspberries or a mix of all , over the base of your prepared dish . ( I used 700 gm of minced fruit ) . Sprinkle over 1 packet of plain / vanilla cake mix . Even the cake mix over the top with the back of a spoon . Dot with 120 gm of butter / margarine . Finally cover with 2 cups of almond flakes . Bake uncovered on the middle rack of your oven for 45 minutes . If the almond flakes strat to colour too much , lay a sheet of baking paper loosely over top. Serve with thick yoghurt / cream or custard .

STICKY BUNS /SCROLLS

These are very easy to make and sooooo tasty .. I placed 550 gm of white bread flour in the bowl of electric mixer along with 50 gm of castor sugar , 5 gm of instant yeast ( 1 and 1/2 tsp )and 10gm ( 1 dsp ) of salt I used the dough hook on the mixer and then added to the bowl 2/3 rds of a cup of warm water ,225gm ( 1 cup ) of melted butter and 1 beaten egg . I then beat the mixture until it formed a sticky dough about 10 minutes and continued to mix with the dough hook intil the dough was smooth and silky . Then I lifted the dough hook from the bowl and covered the bowl with cling wrap for 1 hour , and let the dough rise and double in size . Now roll out the dough between 2 sheets of baking paper into a rectangle (24"x 16"). Melt 3 tbs of butter and brush the surface all over and sprinkle on top with cinnamon sugar. Roll the dough up to enclose the filling from the long side , moisten the join with water and press to seal . Slice the roll into 9 equal pieces , lay the buns / scrolls on a baking paper lined oven tray .

Preheat your oven to 200deg C . Lightly cover the buns /scrolls with a tea towel and let proof for 45 minutes and double in size . Sprinkle a little cinnamon sugar over the rolls / scrolls for a glaze and bake for 20 minutes or until golden brown .

ONION PRETZELS

These were fun to make . Place 250 ml of milk in a saucepan over a low heat with 100ml of water and 1 tbs of butter and heat until the butter is JUST melted . In a large bowl mix together 500gm of bread flour , 1 tsp of salt , 1 tsp of instant dry yeast and 1 tsp of onion seeds . Now gradually add the liquid mixture , mixing to a slightly sticky dough . Knead throughly in the bowl , until the mixture easily leaves the sides of the bowl . Leave the dough in the bowl , cover with cling wrap in a warm place for an hour or until the dough has dpubled in size . Preheat your oven to 240deg C . Turn the dough out onto a lightly floured surface , then divide into 18 pieces . Roll each piece into a pencil shaped log . Shape each log in the shape of a horseshoe , then fold the ends up and across , pressing them into the traditional pretzel shape . Place on the baking paper lined oven trays and let rest for 10 minutes. Brush the pretzels with a beaten egg and finish off with a sprinkle of sea salt and onion seeds . Now reduce the oven temp to 200 deg C and place the trays in the hot oven . Bake for 20 minutes until golden brown . Cool on a wire rack and serve as they are or with dips or chutney .

CHICKEN BAKED WITH LEMON

This is on the books for "country " cooking class 2023 . The secret to the success of this dish , is the aromatic salt which we will prepare and from then on a jar of which will always be found in your fridge as it goes with everything , meat,fish and vegetables giving an instant Italian flavour. First let us make the aromatic salt..Place together finely chop 2 whole garlic cloves ,1 cup of sea salt( 275 gm ), the zest of 2 lemons finely chopped ,1 tbs of freshly chopped rosemary leaves , 1/2 tsp of fine black pepper and finally 2 bay leaves in a processor and pulse until the salt is just slightly ground . Store the mixture in an airtight jar and bury 1 whole peeled clove of garlic in the salt mixture and refrigerate . Now that you have prepared the salt lets add it to the chicken . You need 6 chicken thigh fillets , bone in and skin on . Season the chicken thighs with the aromatic salt BUT be warned do not use ALL the salt mixture ...1 tsp is enough !!!( I'm serious ) Arrange the chicken thigh pieces on a plate and cover with cling wrap and refrigerate overnight . The next day spray your slow cooker genereously with cooking oil and heat on HIGH . Layer the base of your slow cooker with 1 thin skinned lemon , thinly sliced . Heat a non stick pan over a medium heat add 1 tbs of rice bran oil and add immediately the chicken thighs , skin side down , brown well on both sides ( about 5 minutes ). Arrange the chicken thighs in your slow cooker , skin side up . Now add the juice of 1 lemon to the pan you browned the chicken thighs in , along with 1/3 rd of a cup of water and deglaze the pan , pour this over the chicken in the well heated slow cooker . Cover the slow cooker and continue to cook on high for 3 hours or until pierced with a skewer the juices run clear .

STRAWBERRY , RHUBARB AND APPLE PIE

Today I used a frozen preshaped sweet flan pie case . I seriously did not have the time to prepare the pastry case , but seriously needed to use the rhubarb from my garden . I preheated my oven to 180 deg C . I pricked the frozen pastry with a skewer and lined the frozen case with baking paper and then filled it with dried rice and blind baked the case for 20 minutes in the preheated oven. Then remove the paper and rice and bake until the base is golden . Cool . Meanwhile place 1 bunch of trimmed rhubarb ,roughly chopped in a saucepan with 1 large apple,peeled and chopped . Now place the saucepan over a low heat and add 1/4 cup of castor sugar and 5 tbs of water . Simmer for 5 minutes , stirring constantly until the rhubarb is tender . Now add 1 x 250 gm punnet of hulled and halved strawberies . Add 1 tsp of cornflour to 1 tbs of cornflour and mix through . Pour the combined mixture into the cooled pastry case . Lightly top with coconut flakes and bake in the preheated oven for 20 minutes . Serve warm or cooled with cream , ice cream or custard ...