CHOC CHIP AND PUMPKIN MUFFINS

You will need 300gm of peeled , cooked and mashed pumpkin. Preheat your oven to 180 deg C . Line a 12 hole muffin tray with paper cases . In a medium bowl , combine 2 cups of plain flour ( 250 gm ) with 1/2 cup of rolled oats ( 40 gm ) , 1 dsp of baking powder , 1 tsp of cinnamon , 1/2 tsp of dried ginger , 1/4 tsp of nutmeg , 1/4 tsp of ground cloves and finally 1/2 tsp of salt . . Set aside . Using your electric mixer on high , cream together 6 tbs of butter/ marg with 1 and 1/3 cup of brown sugar ( 205 gm ). In a separate bowl mix together 2 eggs . Alternatively add the eggs a little at a time with the pumpkin puree using a wooden spoon and mix in 1 tsp of vanilla extract . Now stir this mixture into the dry ingredients adding 3/4 cup of chocolate chips ( 60 gm ) . Mix until just combined . Spoon the batter into the prepared cases to 2/3rds full . Sprinkle lightly with rolled oats , chocolate chips and sesame seeds . Place in the preheated oven for 20 minutes . The muffins are done when the tops crack and turn golden brown , check with a skewer inserted comes out clean . Remove from the oven and stand for 5 minutes then cool completely on a wire rack .

PUMPKIN GNOCCHI

Preheat your oven to 200deg C . Line a baking tray with baking paper and scatter 600gm +of peeled pumpkin in a single layer over the tray . Sprinkle with salt and bake until pumpkin is tender . Set aside to cool . Place the softened pumpkin in a large bowl and mash until smooth . Add 1/2 tsp of ground nutmeg and 1 tsp of dried onions and a sprinkle of sweet paprika . Add 310gm /2 and 1/2 cups of plain flour . Mix to a sticky dough with 60 gm of softened marg / butter , until the dough holds together. Now divide the mixture ( dough )into 4 even portions and turn out onto a lightly floured surface and roll into sausage shapes . Cut the gnocchi dough into the desired shape, with floured hands , roll each piece into a ball . Place gnocchi in a lined oven tray , repeat with remaining dough , placing baking paper sheets between layers . You can cook the required gnocchi by placing the gnocchi in a pot of boiling water . Cook until the gnocchi rise to the surface . Drain with a slotted spoon and remove to serving dish and serve with a heated pasta sauce of your choice OR you can heat a large pan with 3 tbs of butter / marg and add fresh sage leaves and cook till aromatic . Add gnocchi and pan fry , carefully stirring until lightly browned . Serve garnished with grated parmesan and burnt butter sage . Delicious !!

SPANISH ALMOND SPONGE

Preheat your oven to 180 deg C . Beat 75 gm of room temp butter / marg together with 180gm of castor sugar and 1 tsp of finely grated orange zest , until pale and fluffy . In a separate small bowl beat together 2 eggs . Slowly beat in the eggs a little at a time . In another bowl mix together 90gm of plain flour with 90 gm of ground almond , now fold the flour mix into wet mixture until every thing is evenly combined . Fold in 1 tbs of brandy . You will need a 19cm (7 and 1/2 inch ) round cake pan , greased and lined . Pour the batter into the prepared pan , sprinkle with 30 gm of flaked almonds . Bake for 40 minutes or until skewer inserted into the cake comes out clean . Remove from the oven and leave to rest in the pan for 5 minutes , then turn out onto a wire rack and cool completely . Once the cake is cooled , slice the cake horizontally in half . For the filling , whip 150 ml of cream with 2 tbs of castor sugar and 1 dsp of brandy into soft peaks. Now fold into the cream mixture 45 gm of flaked almonds . So you now have to sandwich the the cake layers with the almond cream filling . Drizzle the top of the cake with honey and another layer of almond flakes ( 50 gm ) and a light dusting of icing sugar . We will be preparing this sponge cake in class.

CHICKEN LIVER PATE

First check the chicken livers and remove any remove any discoloured parts and place in a bowl of milk for 30 minutes , this eliminates any bitter taste . Let them soak till needed . Melt 3 tbs of marg / butter in a pan over a medium heat and cook 1 peeled and finely chopped onion until soft and transparent . Add 1 dsp of minced garlic , continue to cook until combined . Now drain the trimmed chicken livers and add them to the pan , cover and cook till the livers are brown in colour . Season with 1/2 tsp of Dijon mustard , 2 tbs of brandy ,1/2 tsp of salt and cracked black pepper . Remove the pan from the heat . Transfer the liver mixture to a food processor / blender , blend until smooth . Add 70 gm of butter / marg and process again until creamy . Press the pate into a serving dish or 4 small ramequins . Smooth the surface /s and cover with melted ghee ( clarified butter ) 175 gm . Keep in your refrigerator until ready to share .. Serve accompained with toast fingers .

SIMPLE YOGHURT CAKE

This recipe is for Robyn and Virginia .... I love the simplicity of the recipe , that produces a moist flavoursome cake . The success of the recipe is based wholly on a small plastic tub of yoghurt either 100gm or 160 gm size . The flavour of the yoghurt is totally your choice . Come on.... I am so happy to be able to share this recipe with you . Preheat your oven to 180 deg C . Grease and line a large loaf pan , or a 20 cm round cake pan . I'm also thinking this would make wonderful muffins ( but you would need 2 large muffin trays ). Ok , here we go ! Empty the tub of yoghurt ( 100gm or 160gm , flavour of your choice ) into a large bowl . Retaining the yoghurt tub ...most important part of the recipe .!!! Add 1 yoghurt tub of canola oil / rice bran oil and 2 tubs of castor sugar to the yoghurt . Use a wooden spoon to mix until well combined . In a separate small bowl mix together 3 eggs and 1 tsp of vanilla extract . Add the beaten egg mixture and mix using a wooden spoon until well combined . Finally stir through 3 tubs of self raising flour , one at a time . You will now have a velvet like mixture . Pour the cake batter into the prepared pan / s and bake for 30 minutes /or until golden brown and a skewer comes out clean . Leave to cool in the pan for 10 minutes and then place on a wire rack to cool completely . The kitchen is warm and aromatic , please give this recipe a try , you will not be disappointed.

LUMBERJACK CAKE

WOW ...is all I can say !! Preheat your oven to 180 deg C . Grease a 20cm (8inch )pan and line with baking paper . Place 200gm of stoned and chopped dates into a small saucepan with with 250 ml / 1 cup of water and bring to the boil. Stir in 1 tsp of bicarbonate of soda , remove from the heat . set aside until just warm . In a medium bowl using your electric beaters , cream to together 125 gm of softened butter/ marg and 230 gm / 1 cup of castor sugar until light and fluffy . Add 1 beaten egg , 1 tsp of vanilla extract and beat until well combined . Now stir in the date mixture along with 2 apples peeled , cored and grated . Fold in a mix of 1 cup (125 gm )of plain flour mixed with 1/2 cup ( 60 gm ) of self raising flour , until just smooth . Spoon the the combined mixture into the prepared pan . Smooth the surface and bake in the preheated oven for 40 minutes . To make the topping , combine in a small saucepan 75gm of marg / butter with 95 gm of soft brown sugar 80 ml of milk ( 1/3 rd cup ) , 60 gm ( 1 cup ) of shredded coconut . Heat over a low heat until the butter /marg has melted and the ingredients are well combined. Remove the cake from the oven after 40 minutes and carefully spread the topping over the cake . Return the cake to the oven for 25 minutes or until the topping is golden and a skewer inserted comes out clean . Leave the cake to cool completely in the pan . Turn out and place on a serving dish top side up . The lumberjack cake can be sprinkled with icing sugar before serving ...

CHEESE AND CAPSICUM RICE TARTS

Preheat your oven to 180 deg C . Grease 10cm ( 4 inch )loose based fluted tart/flan pans . Bring 1 litre of chicken stock to the boil . Reduce heat , cover and simmer over a low heat . Melt 20 gm of butter/ marg in a pan over a low heat . Stir in 1/2 cup (95 gm)and 2/3 rds of a cup (140gm) of short grain brown rice and stir until well coated . Add 125ml ( 1/2 cup ) of the hot stock to the rice , stirring well. Increase the heaty to medium and add the remaining stock , 1 cup at a time . Continue to stir until the stock has been absorbed , this will take around 30 minutes . Now remove from the heat and cool . In a separate bowl mix together 1 egg and 1 egg yolk , 50 gm of grated parmesan cheese and season to taste with dill. Add the egg mixture to the cooled rice Divide the rice mixture between the flan/tart pans and press around the sides and bases. Allow to cool completely . Remove seeds membranes and slice 8 small sweet capcicums ( red , yellow and orange ), place in a pan with a drizzle of canola/ rice bran oil and cook till softened over a medium heat . Place crumbles of crumbly feta cheese over the bases of the rice lined pans and divide the capsicum slices evenly between the tarts . Bake in the preheated oven for 30 minutes . Sprinkle oregano leaves over top and serve hot . Delicious !!

GINGER AND APPLE UPSIDE DOWN CAKE

Preheat your oven to 180 deg C . Lightly grease and line a 20 cm round cake pan with baking paper . Sprinkle the lined pan with soft brown sugar . Arrange 2 peeled and thinly sliced apples over the base of the cake pan . In a separate bowl , mix together 4 cups of plain flour with 1 tbs of ground ginger and using your fingers rub in 225 gm of room temp butter/ marg until the mix looks like fine breadcrumbs . Now add 2 cups of castor sugar , 4 tbs of golden syrup and 1 dsp of bicarbonate of soda mixed in 1 and 1/2 cups of milk . Mix the batter until all ingredients are well combined . Finally add 2 tbs of lemon juice . Pour the batter over the apple slices on the base of the pan . Bake for 65 minutes or until a skewer inserted into the cake comes out clean . Turn the cake onto a serving plate with the apples as the topping , carefully removing the baking paper .

WEDNESDAY CHICKEN

This dish needs patience , first you need to slice 2 tomatoes , 1 capsicum , 1 large onion and place the slices into a lidded bowl with 2 tbs of soft brown sugar and then JUST cover with brown malt vinegar. Cover and let sit in the refrigerator for as long as it takes you to have the time to prepare Wednesday chicken . I used skinned chicken pieces abouT 2 kg of a mix ..thighs , fillets , drumsticks ( it's your meal , it's your choice .) Sprinkle the chicken pieces with ground sweet paprika . I sprayed the bowl of my slow cooker and started to heat it on high . I added the coated chicken pieces and the vinegar brined vegetables . Allow the mix to cook for 2 hours and the aromas to float .( the aromas are amazing ). Now I added 1 jar 700gm of chunky tomato passatta and 3 tbs of minced garlic and commercial chicken dumplings along with 2 cups of mixed grain . Continue to slow cook on high in the slow cooker , until the grains are tender ... This is an amazing dish ....Enjoy .

CHICKEN STOCK

The chicken stock has been simmering all afternood . Well the mixture of chicken feet and water have been simmering all afternoon . there is no better chicken stock than that made with chicken feet ( avaialable at your Manny's Market chicken shop . These pots and the stock will cool over night and then tomorrow I will remove the feet and place the stock in containers in my freezer for future use ...

UPSIDE DOWN RICOTTA CAKES WITH RED CURRENT JELLY

Preheat your oven o 180 deg C . Lightly grease a 6 cup jumbo muffin pan .( we used individual jumbo aluminium patty pans ). Combine 1 cup of sweet biscuit crumb with 3 tbs of room temp butter / marg and press into the bases of the muffin cups . Next beat together 1/4 cup of cream cheese , 1 cup of ricotta cheese , 1/2 tsp of vanilla extract , 2 well beaten eggs and finally 3 tbs of castor sugar . Beat the filling ingredients until smooth . Spoon evenly into the muffin cups . Bake in the preheated oven for 15 minutes until set . Cool for 10 minutes before turning out onto a wire rack . For the sauce , mix until smooth 300gm of redcurrent jelly and spoon into an icing bag with a thin stream cap . Serve the cakes upside down , drizzled with redcurrant jelly .

OLD FASHIONED MARBLE CAKE

Preheat your oven to 180 deg C . Lightly grease a 20cm round cake pan and line the base with baking paper . Cream together 175 gm of room temp butter / marg with 175 gm of castor sugar until soft and fluffy . Gradually add 3 beaten egs a little at a time until well combined . Now add 1/3 cup of milk and stir until combined . Now stir in a mix of 1/2 tsp of baking powder mixed with 175 gm of self raising flour . You now have to remove 1/2 of the batter and stir in 50 gm of melted dark cooking chocolate melts and stir until well combined . Drop spoonfuls of the cake batters into the prepared pan , alternating between the mixtures. Bake for 60- 70 minutes or until the cake is cooked through , testing with a skewer inserted coming out clean . Cool the cake in the pan for 10 minutes , then turning out onto a wire rack to cool completely .

FRENCH ONION SOUP SOUPE `A LIOGNON

Peel and thinly slice 800gm of onions (5 large onions ). Add the sliced onions to a pan with 3 tbs of canola oil , stirring while cooking for 10 minutes and the onions begin to soften . Stir through 3 tbs of minced garlic , 1 dsp of soft brown sugar , 1 dsp of dried thyme . reduce heat and stir for 25 minutes or until onions are golden brown. Transfer the pan contents to your soup pot . sprinkle over 2 tbs of plain flour and stir through. Stir in 125 ml of red wine along with 2 litres of chicken stock . Heat and simmer for 45 minutes . To serve .... toast rounds of crusty bread topped with tasty grated cheese and place under grill until cheese melts . Place a grilled bread round atop of each bowl of prepared soup . Enjoy !

FRENCH ONION SLICE T’ARTE `A LOIGNON

This has nothing to do with dried French onion soup mix . Preheat your oven to 180 deg C . Grease and line a 20 cm square pan with slices of a sourdough bread . Peel and thinly slice 4 med/ large onions . Add the sliced onions to a pan with 80 gm of butter / marg with 1 dsp of dried thyme . Cook over a medium heat , stirring often until the onions lightly brown . Season with 1 tbs of basalmic vinegar , stir through and set the pan aside to cool . Now mix together in a medium bowl 3 beaten eggs , 225ml of cream , 1 dsp of minced garlic , 50 gm of shredded cheese and finally 1/2 tsp of ground nutmeg . Now add the onion mix and mix well . Pour the combined mixture over the bread lined tray . Bake uncovered for 35 minutes or until golden brown and set . Serve sliced warm or cold . Seriously delicious ...

COCONUT FISH CURRY

This is a rich and creamy curry . You can use any white fish fillets , if using frozen fillets , defrost and sprinkle with lemon juice . Set aside . Now to prepare the curry paste. Mix together 1 tsp of dried cumin , 1/2tsp of dried fennel , 1/2 cup of desiccated coconut , 1 tsp /dsp of dried chilli flakes ( your choice ) , 1 tsp of dried turmeric . mix together with 1 and 1/2 cups of water and place in a pan and bring to a slow simmer , simmer for 5 minutes . Add to the simmering mix, 2 tbs of butter / marg . Simmer for 6 minutes . Add the fish fillets with a fresh bunch of chopped coriander including stems and roots . Simmer in the pan until the fish fillets are tender , about minutes . Serve with rice and garnish with dill .

CREAM BUNS

COME ON YOU CAN DO THIS !!! Mix together 3/4 cup of luke warm water with 1tbs of dry yeast in a bowl ans let stand for 5 minutes , until the mix becomes frothy . Mix 4 cups of bread flour /plain flour and 3/4 cups of castor sugar into a large bowl and make a well in the centre. Now add the yeast mixture , 3/4 cup of likewarm milk , 60 gm of melted butter / marg and use a wooden spoon to combine then use your hands to form a soft dough . Turn out onto a lightly floured surface and knead until smooth and elastic ( about 8 minutes ). Place the dough into a large , lightly oiledbowl . Cover with a clean toweland stand in a warm place for 1 hour or until the dough has doubled in size . Punch the dough down and turn out onto a lightly floured bench and knead lightly . Divide into 16 even portions . Now preheat your oven to 200 deg C , grease and line 2 oven trays . Divide the dough balls between the oven trays , leaving room for rising . Now repeat with covering with a clean tea towel and let stand for 10 minutes . Separate 1 egg and beat the egg yolk with 2 tbs of water and brush the tops of the buns . Bake for 10 minutes then reduce heat to 180 deg C . Bake for another 10 minutes or until risen and coloured a deep golden . Transfer to a wire rack to cool . To prepare the mock cream , use your electric beaters . Cream together 125 gm of butter/ marg , 1/2 cup of castor sugar and 1 tsp of vanilla extract until pale . Pour over cold water onto the mixture then drain off. Beat the mixture for another 2 minutes . Repeat this procedure 5 more times , until the mixture is light and fluffy . If you do not have the time to prepare the mock cream just whip fresh cream with sugar and vanilla extract until very thick . Make a cut in the top of each bun and fill with the mock cream / cream . Add a dollop of jam and serve .

VENETIAN RICE PUDDING

First thing to do is to place 85 gm of sultanas and 2 tbs of apera in a small bowl to soak , set aside . Now place 3 cups ( 750 ml )of milk in a saucepan with 1 cup of thickened cream and 1 tsp of vanilla extract . Bring this mixture to a slow simmer and then remove from heat , stir through 50 gm of castor sugar , 1/2 tsp of ground cinnamon , a good pinch of ground nutmeg , 1 tbs of grated lemon rind . Add 1/2 cup ( 110 gm ) of risotto rice to the infused milk mix and return to the heat. Bring to a soft simmer and stir slowly until the rice is creamy ( about 30 minutes ). Now stir in the marinated sultanas . Stir to combine . This desert can be served warm or cold .

SALSICCE WITH WHITE BEANS AND GREMOLATA

First thing to do is seal 12 thick sausages in a pan with a little (3 tbs ) rice bran / canola oil . The saugages should be sealed but not cooked through . Remove the sealed pork sausages slice them into chunks and place them in the bowl of your oiled slow cooker . Place 3 tbs of minced garlic in the frypan with 3 red or yellow sliced capsicums saute for 5 minutes . Add the sauteed capsicums to the salsicce along with 2x 400gm cans ( drained ) of cannellini beans / white kidney beans .. Season with 1 tbs of dried dill and cracked black pepper . Now prepare your gremolata , this so simple stir in 2 tbs of grated lemon zest , 6 tbs ( a handful ) of fresh parley , chopped and add a few chilli flakes ( to your taste ). Stir through the gremolata and 3/4 cup of lemon juice into your slow cooker . Now place your slow cooker on high for 2 hours with a drizzle of canola /rice bran oil . Serve with a mixed grain or crusty bread .

THAI CHICKEN SAUSAGE ROLLS

Preheat your oven to 200 deg C. In a large bowl combine 500gm of (ground ) mince chicken with 1 tsp of ground cumin, 1 tsp of ground coriander , 2 tbs of sweet chilli sauce , 2 tbs of freshly chopped coriander ( stems and roots incl)and finally 1 cup (80gm ) of breadcrumbs . Mix well . Lay out 2 sheets of thawed puff pasrty and spread the mince mixture along one edge of each sheet of pastry and roll up to conceal the filling . Place the rolls seam side down on a baking paper lined oven tray . Brush the pastry rolls with 1 lightly beaten egg and sprinkle with sesame seeds ,slice the rolls into the required size . Bake in the preheated oven for 30 minutes or until golden and cooked through . Serve with sweet chilli sauce .

GOLDEN SYRUP DUMPLINGS

An unforgetable dessert .. To make the dumplings mix together using your fingertips 20gm of room temp butter / marg with 1 cup of plain flour . Now make a well in the cntre and add 1/3 cup of milk , stir with a wooden spoon and gather together to make a soft dough. Combine 2 cups of water in a large saucepan with 1/2 cup golden syrup , 1/2 cup of soft brown sugar and 30 gm of butter / marg . Bring this mixture to a slow simmer , stirring as this will help the sauce to thicken . Take level tbs of the dough and shape into balls , you shold get 12 balls . Drop the prepaared balls into the gently simmering sauce . Cover and cook for 20 minutes . Serve from the pan with or without cream ...

LEMON TART

Preheat your oven to 160 deg C . Crush 200gm of plain sweet biscuits finely . Add 100gm of melted butter and mix well . Press this mixture into the sides and base of a lightly sprayed , 20 cm base pie dish . Chill the pie dish in the refrigerator while you prepare the filling . For the filling beat 2 egg yolks together . In a medium bowl beat together using electric beaters 125gm of cream cheese at room temperature until creamy ,then adding 1 x 395 gm can of condensed milk now adding the egg yolks, 1/2 cup of lemon juice and 1 tbs of finely grated lemon rind . Pour into the chilled base and bake in the preheated oven for 20 minutes until set . Cool before slicing and serving .

FOCACCIA WITH ONION AND ROSEMARY

What a wonderful way to spend my Sunday . In a bowl mix together 450 gm of strong white flour , 1/2 tsp of salt and 1 and 1/2 tsp of dried yeast , then stir in 2 tbs of fresh rosemary ,( from my garden ) chopped . Make a well in the centre of this mixture . In a separate bowl mix 3 tbs of rice bran / canola oil with 300ml of lukewarm water and pour into flour . Using a round edged butter knife gradually mix the liquid into the flour mix . Gather the mix together with your hands to form a soft dough . Turn the dough out onto a lightly floured work bench and knead until smooth and very elastic ( this took me about 10 minutes ) . Return the dough to the bowl and cover with a clean tea towel and leave to rise in a warm place for 60 minutes or until doubled in size . It is time to preheat your oven to 200deg C . Now turn out the dough and knead until smooth , it won't take long about a minute . Spray and line a baking tray . Gently roll out the dough about 12' / 30 cm in diameter , it doesn't have to be perfect we are cooks not engineers . Transfer the shaped dough to the prepared pan and again cover with a tea towel to rise in a warm spot for 25 minutes . After 25 minutes , using the end of a wooden spoon , make holes about 2" apart all over the surface of the dough . Now peel and thinly slice 1 red onion into rounds and separate into rings and spread the onion rings over the dough . Lightly drizle with a little oil over the surface and a sprinkle of salt . Bake in the preheated oven for 25 minutes or until the dough is well risen and golden brown. just before the end of cooking I sprinkled the dough with fresh rosemary . ( The Manor has bushes of fresh rosemary ) . Transfer to a wire rack to cool . Bread best served warm but also delicious also cooled .

PASSIONFRUIT SLICE

Preheat your oven to 180 deg C . Grease a slice pan , (mine measured 26.5 cm X 19.5 cm )and line with baking paper , hanging over the two long sides . To prepare the base ....Combine 1 cup of self raising flour in a bowl with with 1 cup of desiccated coconut and 1/2 cup of castor sugar in a bowl . Stir in 125 gm of melted butter / marg and mix well . Now spread the the batter into the prepared pan, press and smooth with the back of a spoon . Bake in the preheated oven for 15 minutes until lightly browned . For the topping...mix a 395gm can of sweetened condensed milk with 1/2 cup of lemon juice and 1/3 rd cup of passionfruit pulp with a wooden spoon until smooth . Pour the mixture over the base and bake for 15 minutes or until just set . Cool in the pan . When completely cooled , lift out the slice and cut into squares . I got 18 squares , depends on the size of the pan you used .

OLD FASHIONED MACAROON CAKE

Well ladies I did say in "country' cooking class last week , preparing great cakes is not all about the 'must have ' gadgets .. Let's get started . Preheat your oven to 180 deg C . Grease and line a 20cm ( 8') round pan . First mix together in a small bowl 1 and 1/4 cups of plain flour with 1 and 1/4 tsp of baking powder and a pinch of salt . In a medium bowl cream together 125gm of room temp butter / marg with 1/2 cup of castor sugar and 1 tsp of vanilla extract . Use a wooden spoon to cream the mixture well . Separate 3 eggs . Lightly beat 3 egg yolks and add in alternate amounts with the flour mix to the butter mixture and 2 tbs of milk . Spoon the mixture into the prepared pan . Carefully spoon over 4 tbs of softened berry jam ( your choice ), make sure you do not take the jame to the edges, simple isn't it !! The next step is to prepare the macaroon topping . Now beat the 3 egg whites until stiff ( okay use the electric beaters ), gradually adding 1/2 cup of white castor sugar , beating well . In a small bowl mix together 1 tsp of cornflour , 3/4 cup of dessicated coconut and 3/4 cup of quick / rolled oats . Now fold the dry mixture into the egg white mix and carefully spread over the jam layer . Bake in the preheated oven for 40 minutes or until set and lightly colouring around the edges . Allow to stand in the pan for 5 minutes before carefully turning onto baking paper covered wire cooling rack , then reversing so the macaroon topping is uppermost . Cool completely before slicing ... IT'S AN OLDIE BUT A GOODIE .

CHOCOHOLIC

'A little too much chocolate is just about right ' '

PASTA MARINARA

Place 500gm of large spiral pasta in a pot of salted boiling water over a medium heat and cook till el dente . Drain pasta and lightly spray with cooking oil, and toss through . Set aside the cooked , drained and oiled pasta . Now to prepare the marinara sauce . In a large bowl combine 2 x 700ml of chunky pasta sauce , a handful of fresh basil (chopped),400gm + of red salmon ( drained and flaked ), 4 anchovies sliced ,1/2 cup of char grilled capsicums sliced , 2 tbs of balsamic vinegar ,3 tbs of minced garlic, 1 tbs of brown sugar finishing off with 1 tbs of Italian herbs and 1 tsp of chilli flakes . Stir to combine . Place the marinara sauce mix in a pot and heat through over a medium heat . Toss the pasta through the heated sauce . Serve topped with chopped parsley , buttered crusty bread and or a mixed leaf salad .

MEXICAN JACKET POTATOES

A blast from the past , but so happy to prepare these today . Preheat your oven to 180 deg C . Wash 8 "all rounder "potatoes and prick all over with a skewer / fork and place in your microwave. Cook the potatoes for 10 minutes on high . Remove potatoes and wrap in foil for 15 minutes . To prepare the filling , spray a large fry pan with oil and heat over a medium heat , adding 1 small onion peeled and chopped with 250 gm of minced meat . Cook until the onion is tender and the mince is coloured . Add 1 tsp of dried chilli , 420 can of baked beans ,2 tbs of tomato paste , 1 dsp of minced garlic and finally 1 tomato finely chopped . Continue to cook , stirring until heated through . Remove the poatatoes from the foil , cut them in half . Scoop out the majority of the flesh leaving a potato case .( don't throw out the potato flesh , reserve and use it in another dish ). Spoon the mexican mix into each potato half . Top with grated cheese and bake in the preheated oven till the chese melts . You can serve heated or reheat when needed ( they get crispier ). Enjoy . Loved the memories and the flavours .

HEARTY BEAN SOUP

Preheat your oven to 200deg C. Combine 1/3 cup of sour cream with 1 tsp of dried coriander in a small bowl and refrigerate to serve with the soup later . Place 5 cups of vegetable or chicken stok in a large pan with 2 diced carrots ,2 celery stalks sliced ,100gm of diced bacon pieces , 1 onion peeled and chopped , 1 tbs of minced garlic and 1 tsp of ground cumin . Cook over a medium heat until vegetables are soft. Now add 420 gm of red beans ( drained and rinsed ) , 1 x 400gm can of diced tomatoes , 1/2 cup of tomato paste . Stir well to combine . Bring to the boil again and add 100gm of dried spaghetti pasta and continue to cook until the pasta is is tender . Ladle the soup into serving bowls . Top with a dollop of the sour cream mixture .