RHUBARB AND APPLE SPONGE PUDDING.

Ingredients.....425 gm of chopped rhubarb, 2 medium apples, peeled and thinly sliced, 1 tsp of grasted lemon rind, 1/4 cup of water, 2 eggs, 1/3 rd of a cup of castor sugar, extra, 2 tbs of cornflour, 2 tbs of plain flour, 2 tbs of self raising flour. Preheat your oven to 180 deg C. Grease a 6 cup capacity ovenproof dish. Combine the rhubarb, apples, sugar, and water in a saucepan, bring to the boil, reduce the heat and simmer covered for about 15 minutes or until tender. Pour the hot rhubarb mixture into the prepared ovenproof dish. Beat the eggs in a small bowl with your electric mixer until thick and creamy, gradually add the extra sugar, beat until dissolved between each addition. Mix the flours together and sift over the the egg mixture. Fold through gently. Spread the mixture evenly over the hot rhubarb mixture. Bake in the preheated oven for 30 mintes or until golden and slightly risen. Remove from oven and sprinkle with icing sugar to serve.

RHUBARB..

Rhubarb is native to Siberia, the Himalayas and East asia. there are recordsof some types of rhubarb as far back as 2000BC, it was used mostly for medicinal purposes. To prepare rhubarb, cut the thick ends from the stalks before cooking and discard the leaves, which are poisonous. The rhubarb stalks can be sliced as required as per the recipe you are using.

VEGETABLE COCONUT CURRY.

Ingredients......1 tbs of canola / rice bran oil, 1 onion, finely chopped, 3 tbs of minced garlic, 1 tsp of ground turmeric, 2 tbs of red curry paste, 3 potatoes, quartered, 2 carrots, diced, 120 gm of sliced beans, 400 ml can of coconut milk, 170 gm of frozen peas, 1 - 2 tbs of fish sauce, lime juice to taste. Heat the oil in a large saucepan over a medium heat. Add the onion and cook until it softens. Stir in the garlic, add the turmeric and curry paste and cook until fragrant. Add the potatoes, carrots and green beans to the pot, stirring to coat in the paste. Pour in the coconut milk and stir through. Bring to the boil and then reduce the heat to medium and simmer, stirring occasionally for 20 minutes or until the vegetables are tender. Finally add the peas and simmer for another 10 minutes. Finish by stirring through the fish sauce and lime juice to taste.

GINGER AND LEMON BARS.

Ingredients....1 and 3/4 cups of plain flour, castor sugar, 125 gm of glace ginger, chopped, 185 gm of butter/ marg, melted, 1 egg lightly beaten, 2 tbs of lemon juice, 60 gm of flaked almonds. Preheat your oven to 180 deg C. Well grease a lamington pan ( 16cm x 26cm ). Mix the flour and sugar together in a large bowl, mix in the ginger, cooled butter/ marg, egg and lemon juice. Press the combined mixture evenly over the base of the prepared pan and press the flaked almonds on top. Bake in the preheated oven for 45 minutes or until golden brown. Cool in the pan. Turn out and cut into slices when cold.

BEEF IN GUINNESS.

Ingredients....1.5 kg of chuck steak, cut in 3 cm pieces, cracked black pepper to taste, 1/4 cup of plain flour, 1/4 cup of canola oil/ rice bran oil, 4 onions cut into wedges, 1 tbs of dried thyme leaves / 1/4 cup of fresh thyme leaves, 500 ml of Guinness stout, 250 ml of beef stock, 1/4 cup of tomato paste, 60 ml of Worcestershire sauce, 4 small parsnips, trimmed and quartered, mashed potato/ sweet mashed potato, if you desire. Preheat your oven to 180 deg C. Heat 1 tbs of the oil in a large oven proof saucepan with a lid over a medium heat. Add 1/2 of the beef, turning occasionally until browned. Transfer to a bowl and repeat with the remaining oil and remaining beef and add to the sealed beef in the bowl. Add the remaining oil and onion to the pot/ saucepan, cook until tender, stirring occasionally. Finally return the beef to the saucepan/ pot with the thyme, Guinness, stock, tomato paste, and Worcestershire sauce. Increase the heat to high and bring to the boil. cover with the lid and cook in the oven for 1 hour or until the meat is tender. Add the parsnips and cook for a further 45 minutes. Serve with mashed potato / mashed sweet potato.

LEMON RICOTTA CAKE.

This is a lemony cake from Sardinia and is quite different from a traditional cheesecake, but a cheesecake non the less. Ingredients....75 gm of butter/ marg, 175 gm of castor sugar, 75 gm of ricotta cheese, 3 eggs at room temp, separated, 175 gm of plain flour, grated rind o f 1 lemon, 3 tbs of lemon juice, 1 and 1/2 tsp of baking powder, icing sugar for dusting. Preheat your oven to 180 deg C. Grease and lightly sprinkle with fine polenta a 23 cm round baking pan. Cream the butter / marg and sugar together until smooth. Beat in the ricotta cheese. Beat in the egg yolks along with 2 tbs of the flour, lemon rind and juice. Mix the remaining flour with the baking powder and beat into the batter until just blended. In a separate bowl beat the egg whites until they form stiff peaks. Fold them carefully into the batter. Transfer the mixture to the prepared pan. Bake in the preheated oven for 45 minutes, or until tested with a skewer inserted comes out clean. Allow the cake to stand in the pan for 10 minutes before turning out onto a wire rack to cool. Liberally sprinkle icing sugar over the top before serving.

FRENCH MUSTARD DRUMSTICKS.

These are delicious, easily prepared and great served as a main with vegetables or a light lunch alongside a salad. A great way to make the most of prices of a bulk buy of chicken drumsticks. Ingredients....1 and 1/2 tbs of soy sauce, 3 tbs of canola / rice bran oil, 1 tbs of mustard seeds, 3 tbs of french mustard, 1 tbs of lemon juice, 8 chicken drumsticks. ( If you do not have any mustard seeds, you can replace the French mustard and mustard seeds by purchsing a jar of wholegrain mustard.) Preheat your oven to 180 deg C. Lightly grease a baking dish . In a bowl, mix together soy sauce, oil, mustard seeds, mustard and lemon juice. Place the drumsticks in the prepared dish, pour over the mustard sauce and bake in the preheated oven for 35 minutes. These can be served hot or cold.