APPLE AND NUT STUFFING CUPS.

Here is a different way to present the stuffing to go with your roast pork. Ingredients.......1 onion, finely chopped, 100gm of sliced pancetta, chopped, 500 gm of Granny Smith apples, cut into small cubes, 1/4 cup of fresh sage, chopped / 2 tbs of dried sage, 2 tbs of wholegrain mustard, 1/2 cup of granulated nuts, 6 cups of breadcrumbs, 2 eggs, lightly beaten. Preheat your oven to 180 deg C. Grease a 12 hole muffin pan, 1/3 rd of a cup capacity, line the bases with baking paper. Cook the pancetta and onion in 1 dsp of butter/ marg in a large frying pan over a medium high heat. Cook until the onion softens. Add the apples, sage, mustard and a 1/4 cup of water. Bring to the boil, stirring occasionally until the apples are just tender. Transfer the mixture to a large bowl and add the remainig ingredients. Season with cracked black pepper and mix well. Place a 1/3rd of a cup of the mixture in each muffin hole and press down firmly. Cook in the preheated oven for 20 minutes or until golden. Remove the pan from the oven and let stand for 5 minutes. Loosen the edges with a small knife before removing the muffins from the pan. Serve the stuffing cups with your roast pork and apple sauce.

CHRISTMAS COCONUT ICE.

The coconut ice can be made a week ahead, keep in an airtight container in your refrigerator. Ingredients.....160 gm of mini candy canes, 4 and 1/2 cups if icing sugar, 2 and 1/2 cups of desiccated coconut, 395 gm can of sweetened condensed milk, 1 egg, lightly beaten. Grease a rectangular slice pan (18 cm x 28 cm ) and line with baking paper, extending 3 cm above the pan. Place the candy canes in a medium snap lock bag, seal and use a rolling pin to crush them finely. Place the icing sugar in a large bowl, stir in the coconut and half the crushed candy canes. Add the condensed milk and egg white. Mix well. Dampen your hands and press the mixture over the base of the prepared pan. smooth over the top with the back of a spoon. Sprinkle the remaining candy canes over and press into the top. Cover and refrigerate overnight. Using the extended paper, lift the coconut ice out of the pan and onto a chopping board. Slice into 32 squares.

WARM POTATO SALAD WITH MUSTARD DRESSING.

This potato salad can be served warm or cold. It is delicious served with roast chicken or beef. The dressing can be made the day before and stored covered in your refrigerator. Ingredients.....1.5 kg of small potatoes ( chats), 200gm of bacon pieces. Ingredients for mustard dressing.....1/2 cup of canola / rice bran oil, 1/4 of a cup of white wine vinegar, 1/4 cup of wholegrain mustard, 1 tbs of Dijon mustard, 1 dsp of honey, 1 tbs of minced garlic, 1/2 cup of fresh parsley, chopped, 1/4 cup of fresh chives, chopped, cracked black pepper to taste. To make the mustard dressing.......whisk together the oil, vinegar, mustards, honey and garlic in a jug. Stir in the parsley and chives. Season with cracked black pepper, to taste. Cook the potatoes in a large pot of boiling salted water, until tender. Transfer to a large bowl. Heat an oiled frying pan over a medium high heat and add the bacon pieces. Cook, stirring occasionally until crisp. Drain on absorbent kitchen paper. Add the baco pieces and mustrad dressing to the warm potatoes. Toss well to combine and serve.

CHOCOLATE ICE CREAM PUDDING FOR CHRISTMAS

This is so good, family friendly and easily prepared. Ingredients.....2 litres of chocolate ice cream, 250 gm of chopped fruit cake or 250 gm of chopped chocolate sponge fingers, 200 gm of flake bars, chopped, 200gm of dark chocolate, chopped. Lightly grease an 8 cup capacity pudding steamer. Line with a double layer of cling wrap allowing a 12 cm overhang. Place the ice cream in a large bowl and soften to room temperature. Sprinkle over the chopped flakes and stir through with the fruit cake/ sponge fingers. Spoon into the prepared steamer. Smooth over top. Cover with the overhanging cling wrap and freeze overnight. Place the chopped chocolate in a small saucepan stir over a low heat until melted. remove the saucepan from the heat and stand the chocolate at room temperature until slightly thickened. Unwrap the the top of the puddingand invert onto a tray. Remove the plastic wrap and pour over the chocolate. Return to the freezer until ready to serve, when you will transfer the pudding to a serving plate. Decorate with a sprinkle of 2 small flake bars or as you choose.

WHAT DO YOU KNOW ?

Here are the answers to October's challenge: 1. Garnish. 4. Saka. 2. Kringel 5. Cure. 3. Gastronomy. 6. Raita. Here is my November challenge for you: 1. Type of unleavened bush bread, traditionally made with plain flour, a little salt and baked in coals of the camp fire? 2. A smooth, firm ice cream made with egg yolks, cream, sugar and many flavours ie. coffee, chocolate, pistachio nuts, candied fruits? 3. Classic, saffron flavoured rice containing seafood, chicken, vegetables, garlic and oil? 4. Herring fillet wrapped around a gherkin or onion and cured in vinegar? 5. An Italian dessert made with saturated sponge fingers and layered with creamed egg yolks, sugar and mascarpone and its name translate to 'pick me up'? 6. The outer coloured rind of citrus fruit?

HAZELNUT CREAM SQUARES .

Ingredients...4 eggs at room temperature, separated, 125 gm of castor sugar, 60 gm of self raising flour, 75 gm of almond meal, 150 gm of butter / marg, softened, 170 gm of hazelnut spread, 60 gm of icing sugar, cocoa powder to sprinkle over. Preheat your oven to 180 deg C. Line a 20 cm square pan with baking paper. Beat the egg whites with your electric mixer in a non metallic bowl until soft peaks form. gradually add the castor sugar, beating until thick and glossy. Add the lightly beaten egg yolks a little at a time to the mixture. Sift the self raising flour over the mixture, add the almond meal and fold in with a wooden spoon. Melt 20 gm of the butter / marg with 2 tbs of boiling water in a small bowl, when melted fold into the sponge mixture. pour the mixture into the prepared pan and bake in the preheated oven for 25 minutes or until a skewer inserted comes out clean. Leave stand in the pan for 5 minutes before turning onto a wire rack to cool completely. Cut the sponge in half horizontally through the centre. beat the hazelnut spread and remaining butter / marg with electric beaters until very creamy. Beat in the icing sugar and gradually add 3 tsp of boiling water and beat until smooth. Fill the cake with the icing mixture and refrigerate until thew filling is firm. To finish, when the filling is firm dust with cocoa powder then cut into squares. Yes, it is so good.

CURRIED NUTS.

Ingredients... 500gm of mixed nuts, (almonds, pecans, macadamias, cashews and Brazil nuts). 1 egg white, 2 tbs of curry, ( I use bush curry, available from Source.), 1 tsp of ground cumin, 1 tsp of salt. Preheat your oven to 150 deg C. Line a baking tray with baking paper. Spread the nuts in a single layer on the prepared tray and roast for 10 minutes. Remove the nuts from the oven and let cool. Whisk the egg white until frothy, then add the nuts, curry powder, cumin and salt. Toss together, place on the tray and return to the heated oven and cook for for a further 15 minutes. Allow to cool before serving. Any leftovers can be stored in an airtight container.