NO KNEAD TWO SEED CRACKERS.

Ingredients....250 gm of plain flour, 1 tsp of baking powder, 2 tbs of poppy seeds, 2 tbs of sesame seeds,60 gm of butter / marg, chilled and chopped, 1/2 tsp of salt, cracked black pepper to taste, 125 ml of iced water. Preheat your oven to 180 deg C. Line 2 baking trays with baking paper. Mix the flour, baking powder and salt together in a large non metallic bowl. add the seeds and season with the pepper. Stir to combine. Rub the butter / marg in with your fingertips until the mixture resembles breadcrumbs. Now, make a well in the centre and add most of the water. mix together with a flat bladed knife using a cutting action, add the remaining water if necessary until the mixture comes together in soft beads. Gather the dough gently into a rough ball, do not knead it. Divide the dough into two portions. place one portion betqween sheets of baking paper and roll to a thickness of 2 mm. Cover the other portion with cling wrap until needed. Use a 6 cm round cutter and cut rounds out of the dough, prick the ropunds all over with a fork and transfer to the prepared trays. Repeat with the remaining dough. You can use the leftover trimmings, but do not knead, and gently roll out and cut into rounds. Bake in the preheated oven for 25 minutes or until golden brown. Transfer to a wire rack to cool. Store in an airtight container.

SWEET POTATO / KUMARA WEDGES

Ingredients.......1.3 kg sweet potato / kumara, peeled and sliced into wedges, 2 tbs of canola / rice bran oil, 1 tbs of fennel seeds, 1 tbs of coriander sedds, 1/2 tsp of chilli powder, 1 tsp of sea salt. Preheat your oven to 200 deg C. Place the sweet potato wedges in a large bowl and toss with the oil. Mix together the chiili, fennel, coriander seeds and salt. Add to wedges and toss well. Place the oiled and coated wedges on the prepared ovenproof dish and bake in the preheated oven for 30 minutes or until the wedges are browned and crisp. Serve warm.

CARAMELISED FIGS AND SPICED YOGHURT.

Ingredients......280 gm of natural, Greek style yoghurt, 35 gm of granulated nuts, 1/2 tsp of ground nutmeg, 1 tbs of castor sugar, 6 large fresh figs, 2 tbs of honey. Combine the yoghurt, nutmeg and castor sugar in a small bowl. Halve the figs lengthways. brush the cut side of the figs with honey. Cook the figs, cut side down, uncovered, in a lightly oiled frypan over a medium heat for 5 minutes. Turn the figs over, cook uncovered for 5 minutes or until lightly browned. Serve the figs with the spiced yoghurt.

THAI CHICKEN BALLS

This recipe can be used to make chicken burgers or as a filling for sausage rolls. Ingredients.....1 kg of chicken mince, 80 gm of breadcrumbs, 4 spring onions, chopped, 1 tbs of ground coriander, 50 gm of fresh coriander, chopped, 3 tbs of sweet chilli sauce, 2 tbs of lemon juice, canola / rice bran oil for frying. Preheat your oven to 200 deg C. Mix the mince and breadcrumbs together in a large bowl. Add the spring onions, ground and fresh coriander, chilli sauce and lemon juice. Mix well. Using damp hands, form the mixtuire into evenly shaped balls that are small enough to eat with your fingers or large enough to use as burgers. heat enough oil in the bottom of a large frying pan to shallow fry the chicken balls in batches over a medium / high heat until browned all over. Now place them on a baking paper lined baking tray and bake in the preheated oven for 10 minutes or until cooked through. If you do not like coriander, it can be replced with fresh and dried mint or fresh and dried basil, but then they are not really 'Thai' chicken balls. Whatever ingredient you use they will be aromatic and delicious.

KIWI FRUIT, LYCHEE AND LIME SALAD.

It is time to enjoy the summer produce.... This dessert salad is delicious and is so easily prepared. Best served in a serving dish alongside small dishes and dessert forks, it won't last long. Ingredients.......8 kiwi fruits, cut into wedges, approx 16 lychees, 400 gm can, drained, 1/3 rd of a cup of fresh mint leaves, 80 ml of lime juice. So, now you have the ingredients, all you need to do is combine them all in a serving bowl and let everyone help themselves. Enjoy!

CHERRY TOMATO AND RISOTTO CAKES.

Ingredients....2 and 1/2 cups of vegetable / chicken stock, 1 cup of white wine, 2 tbs of butter/ marg, 1 cup of chopped onions, 2 tbs of minced garlic, 2 cups of arborio rice, 1/2 cup of grated tasty cheese, 12 cherry tomatoes, canola oil for frying, slad leaves, for serving. Place the stock and wine in a medium saucepan and bring to the boil. In a large saucepan, heat the butter/ marg and add the chopped onions and saute until softened, stir through the minced garlic. Add the rice and stir to coat the grains. Add 1/2 a cup of the stock and wine mixture and stir over a medium heat until absorbed. Repeat this process until all the stock has been added and absorbed. Stir through the grated cheese, cover and set aside for 10 minutes. Now take a cherry tomato and shape a handful of the rice mixture around it to form a cake. Repeat until all ingredients are used. Heat the oil in a frying pan, when heated add the risotto cakes and fry for 3 minutes on each side until golden brown. Serve the risotto cakes on a leafy green salad or as you desire.

NUT CRUSTED WHITE FISH FILLETS.

Ingredients.....1/3 rd of a cup of breadcrumbs, 1/2 cup of granulated nuts, 2 tbs of butter / marg, 1/4 cup of dried dill, juice of 1 lime, 4 white fish fillets ( I used barrumundi fillets), sweet chilli sauce for serving. Preheat your oven to 180 deg C. Line a baking tray with baking paper. Place the breadcrumbs, nuts, butter/ marg, dill and lime juice in a bowl and use a hand processor or wooden spoon to combine/ process. Press the mixture on top of each fillet and spray with cooking oil. Place in the preheated oven for 15 minutes oir until the fish is cooked through. Serve the fish fillets with the sweet chilli sauce along with a salad and or vegetables.