RASPBERRY RIPPLE CAKE.

You will need to assemble this simple cake a whole day before it is served. Ingredients......600 ml of thickened crea, 250 gm of creme fraiche, 1 tsp of vanilla bean paste, 40 gm of icing sugar, 250 gm of raspberries, finely grated grated zest of 1 lemon, 250 gm of Biutternut Snap biscuits or any plain sweet biscuit of your choice, extra fresh berries, to serve. Combine the cream, creme fraiche,vanilla and 3 tbs of the icing sugar in a large bowl and beat to stiff peaks. Place the raspberries in a bowl with the lemon zestand the remaining 1 tbs of icing sugar and crush together with the back of a fork. Line a 23 cm loaf pan with plastic wrap, with plenty overhang all round. Spread a thin layer of the whipped cream mixture over the base then top with a layer of biscuits. you can bread some of the biscuits to make them fit. Top with another layer of cream, then half of the raspberry mixture. Repeat the layers with remaining ingredients, finishing with cream.. (reserve / set aside 1/2 a cup of the cream mixture for finishing the cake.) Enclose the cake with the overhanging plastic wrap and place in your freezer overnight. The next day transfer the cake to your refrigerator and leave for another 12 hours. When ready to serve, unwrap the overhanging plastic wrap. Place your serving plate over the tin and invert the whole cake, lift off the tin and remove all the plastic wrap. Use the remaining cream to cover the sides and top of the cake, then decorate with the extra raspberries / berries to serve. Serve and enjoy.

BAKED EGGPLANT AND QUINOA.

Ingredients.....2 eggplants,1 tbs of canol / rice bran oil, 2 tbs of minced garlic, 150 gm of quinoa, 375 ml of vegetable stock, 1/2 tsp of salt , 1 tsp of cracked black pepper, 60 gm of pine nuts, fresh parsley to garnish. Preheat your oven to 220 deg C. Line an oven tray with baking paper. Place the egg plants on the baking tray and place in the heated oven. bake for 15 minutes or until soft. Remove from the oven and allow to cool slightly. Cut each eggplant in half lengthwise and scoop out the flesh, leaving a border so they hold their shape. Finely chop the eggplant flesh. Heat the oil in a large pan over a medium / high heat. Add the garlic and cook stirring until fragrant. Add the quinoa, stock, salt and pepper, stirring through. Reduce the heat to low, cover and cook for 15 minutes until quinoa is tender. Add pine nuts and eggplant flesh and stir to combine. Divide the quinoa mixture equally among the four eggplant skins. Garnish with parsley and serve.

RASPBERRY CHIA PUDDING.

Ingredients.......125 gm of fresh raspberries, extras to serve, 1 orange, peeled and pith removed, roughly chopped, 375 ml of almond milk, 40 gm of white chia seeds, 1 tsp of vanilla extract, 2 kiwi fruit, peeled and diced, 2 tbs of maple syrup, fresh mint. Use a food processor on high to process the raspberries, orange and half the almond milk until smooth. Place the mixture in a serving dish,then pour the remaining almond milk, chia seeds and vanilla extract in. Cover and transfer to your refrigerator for 1 hour. Now stir through to combine and then return to the refrigerator overnight. To serve, pile the kiwi fruit and extra fresh raspberries on top, drizzle over the maple syrup and garnish with fresh mint.

SULTANA CAKE

Ingredients....250 gm of butter/ marg, 1 cup of castor sugar, 2 and 1/2 cups of plain flour, 1/4 cup of self raising flour, 5 eggs, lightly beaten, 750 gm of sultanas, 125 gm of granulated nuts, 1/4 cUp of Apera ( cream sherry ), pinch of salt, 1 tsp of vanilla extract. Cover the sultanas with warm water, soak for 2 hours. Drain and let dry for at least 24 hours. Preheat your oven to 180 deg C. Grease and line a 20 cm square cake pan / 23 cm round cake pan. Cream butter and sugar together until light and fluffy. Add a little of the beaten eggs along with a tbs of the plain flour, to prevent curdling, beating well after each addition. Mix the flours together with the salt. Then mix in the sultanas and the nuts. Fold in the Apera and vanilla. Spoon the mixture in the prepared pan and bake in the preheated oven for 90 minutes or until tested with a skewer and it comes out clean.

WHAT DO YOU KNOW ?

Answers to July challenge........ 1.Junket. 4. Ganache 2. Blanch. 5. Zucchini. 3. Scold 6. Sweat. Here is my August challenge for you? 1. Which ingredient is included if a dish is cooked Florentine? 2. Which common salad is named after a famous New York city hotel? 3. What is quinoa a type of? 4. which spices make up Chinese five spice powder? 5. What family does the pineapple belong to? 6. Which vegetable can be cooked parimentier style?

CHOCOLATE CAKE.

A recipe for all dietary requirements..... Ingredients....185 gm of a plain flour that is compatable with your dietary requirements, 220 gm of castor sugar, 30 gm of cocoa, 1 tsp of baking soda, 1/2 tsp of salt, 80 ml of canola / rice bran oil, 1 tsp of vanilla extract, 1 tsp of white vinegar, 250 ml of water, mixed berries to serve. Preheat your oven to 180 deg C. Lightly grease and line a 23 cm x 13 cm ( 9" x 5" ) cake pan. Mix together the flour, cocoa, sugar, baking soda and salt in a large bowl. Mix together the water, oil, vanilla and vinegar and then add to the flour mixture, mix together till smooth. Pour into the prepared pan and bake in the preheated oven for 45 minutes or until a skewer inserted comes out clean. Remove from the oven and allow to cool. Serve with mixed berries.

CHIVE AND ONION TWISTS.

Ingredients.....15 gm butter/ marg, 1 medium onion, finely chopped, 1/2 cup of chopped fresh chives, 2 sheets of ready rolled puff pastry, 1 tbs of milk, 1/2 cup of tasty grated cheese. An oldie but a goodie. Preheat your oven to 200 deg C. Line an oven tray with baking paper. Melt the butter/ marg in a small saucepan, add the onion and cook until softena. Drain on absorbent paper and set aside to cool. Then mix the onion and chives in a medium bowl. Spread the onion mixture over one sheet of puff pastry. Place the remaining sheet of pastry on top. Brush withn milk and sprinkle with cheese. Slice the pastry sheet into 2 cm wide strips. Twist the strips, place on the prepared tray and brush lightly with the milk. Bake in the preheated oven for 10 minutes or until the twists are golden brown. Cool on wire racks.