FRUIT LOAF

Ingredients.....450 gm of strong white flour, plus extra for dusting, pinch of salt, 115 gm of butter / marg, 1 dsp of mixed spice, 7 gm of easy blend dried yeast, 115 gm of raw castor sugar, 110 gm of currants, 110 gm of sultanas, 60 gm of mixed peel, finely grated rind of 1 lemon, 1 egg, lightly beaten, 150 ml of warmed milk, canola oil spray. Mix the flour, salt and mixed spice in a non metallic bowl and rub in the butter / marg until the mixture resembles breadcrumbs. Stir in the yeast, sugar, dried fruit, mixed peel and lemon rind with a wooden spoon. Add the egg and warm milk, mix to form a soft dough. Turn the dough out onto a lightly floured work surface. Clean the non metallic bowl and lightly flour it before adding the dough. Cover the bowl and leave to rise in a warm place for 2 hours. Now preheat your oven to 180 deg C. Lightly oil a 900 gm loaf pan. Knead the dough again briefly, then place in the prepared pan. Cover and let rise for 20 minutes. Bake in the preheated oven for 1 hour 10 minutes or until the loaf is golden and well risen. Leave to cool in the pan before removing to slice and serve. This loafs keeps well in an airtight container and is also freezer friendly.

PARMA STYLE ASPARAGUS.

Ingredients......1.5 kg asparagus, washed and trimmed, 140 gm of butter / marg, 110 gm of grated Parmesan cheese, dried garlic flakes. Preheat your oven to 180 deg C. Lightly grease an oven proof dish with cooking oil spray. Steam or boil the asparagus for 7 minutes, drain carefully and arrange in layers in an ovenproof dish. Distribute the butter / marg, garlic flakes and grated Parmesan between each layer. Place in the preheated oven for 25 minutes or until golden on top. Serve as a side dish with chicken, beef or fish.

ALMOND JELLY WITH ORANGE SEGMENTS.

A healthy wellbeing dessert..... Ingredients......450 m l of boiling water, 7 tsp of powdered gelatine, 375 ml of light evaporated milk, 1 tsp of almond essence, 2 tsp of powdered sugar, I used stevia, 4 oranges, segmented, 1/4 cup of mint leaves. Pour the water into a bowl and add the gelatine and whisk with a fork to dissolve. Add the evaporated milk, almond essence and stevia, mix well. Pour into 6 small ramequins and refrigerate till set. Befrore serving toss the orange segments with the mint. Either serve the jellies in the ramequins or turned out onto plates with the orange segments and mint leaves.

LATKES

Latkes are grated potato cakes that are cooked in oil until they are crispy on the outside and tender inside. Ingredients.....6 All rounder / Sebago potatoes, 1 onion, 2 eggs, lightly beaten, 3 tbs of plain flour, 1/2 tsp of salt, 1/2 tsp of baking powder, 1 tsp of cracked black pepper, 1 tso ground cumin, 1 tsp of ground turmeric, 1/2 cup of peanut oil. Peel and grate the potatoes and onion. Squeeze out any excess moisture and transfer to a large bowl. Stir through the lightly beaten eggs. In a separate bowl mix together the flour, salt, baking powder, cracked black pepper, cumin and turmeric. Stir this mixture through the potato mix, stir well to combine. Place the oil in a large frying pan and heat over a medium heat. Place heaped tablespoons of the potato mix in the hot oil, flatten slightly. Cook on both sides until brown and crisp. Remove the latkes to paper towelling to drain. Traditionally, latkes are served with an apple sauce that has been infused with cinnamon and grated lemon rind. Latkes go well with grilled tomatoes and a green leaf salad for lunch or as a base for poached eggs for Sunday brunch.

WHAT DO YOU KNOW?

Here are the answers to September's challenge..... 1. Sandwich... 4.Hummus..... 2. Korma... 5.Coriander..... 3. joint... 6. Kosher....... Here is my October challenge for you...... 1. Refers to one or more edible trimmings added to a dish to enhance its appearance and or flavour? 2. Large pretzel shaped pastry, traditionally flavoured with cardamon and served at Christmas? 3. The science of gourmet food and drinks? 4. Colourless alcoholic drink made with fermented rice? 5. To preserve meat or fish by hanging in smoke, or by salting or drying? 6. Yoghurt based salad like side dish served as a cooling accompaniment to curries?

SPICED BEETROOT

Ingredients.....1 tbs of canola / rice bran oil, 2 tbs of minced garlic, 1 dsp of minced ginger, 1 tsp of ground cumin, 1 tsp of ground coriander, 1 tsp of chilli flakes, 625 gm of cooked beetroot, cut into wedges, 150 ml of coconut milk, 1 tsp of ground cardamon, grated rind and juice of 1 lime, handful of chopped fresh basil, cracked black pepper to taste. I used the precooked whole beetroots available in the fresh vegetable section of my local supermarket. Heat the oil in a large frying pan. Add the garlic, ginger, cumin, coriander and chlli flakes. Stir fry for 2 minutes until aromatic then add the beetroot wedges and stir until well incorporated. Now add the coconut milk, cardamon, lime rind and juice. Cook over a medium heat for 3 minutes. Stir through the fresh basil and season with the cracked black pepper. Serve hot, warm or at room temperature.

CHAI CUPCAKES.

I love chai. Chai is a spiced Indian tea made with frothy creamy milk, almost like an Indian cuppuccino! This cupcake recipe captures its light, spicy flavour. Ingredients..... 225 gmn of self raising flour, 1/4 tsp of baking powder, pinch of salt, 1 tbs of chai tea powder, 60 gm of butter / marg, at room temp, 150 gm of raw castor sugar, 2 egg whites, 150 ml of buttermilk ( 140 ml of milk with 10 ml of white vinegar). Preheat your oven to 180 deg C. Place 12 paper casings in a a muffin pan. In a medium bowl, mix together the flour, baking powder, salt and chai powder. In a separate bowl beat the butter / marg and sugar until smooth. Add the egg whites slowly, beating well. Slowly add the flour mixture and finally the buttermilk, mix until combined. Spoon the batter into the cases. Bake in the preheated oven for 20 minutes or until a skewer inserted comes out clean. Remove the pan from the oven, cool for 5 minutes. Remove the cupcakes to a wire rack to cool completely. Seriously delicious.