GRAINS

Wheat, rice and corn are the seeds, or grains from grass plants. Grains are the main source of food for humans. Grains are the seeds of grass plants, grasses have thin stalks that grow into a head of seeds. Wheat, rice, corn and oats are all grains. Wheat is ground into flour to make bread and pasta. Puffed wheat can be made into breakfast cereals. Rice is the main food for half of the world population, it is often cooked and eaten whole. Rice can be ground into flour and also make noodles. Corn or maize which is ground can be made into tortillas, cornbread or cereal. Farm animals, such as cows and chicken are often fed corn, which go onto feed a large percentage of humans.

CHIA AND QUINOA TRUFFLES.

Ingredients.......2/3 cup of quinoa, 150 gm pitted dates, 2 tbs of boiling water, 1 cup of crunchy peanut butter, 2/3 cup of almond meal, 2 tbs of chia seeds, 2 tbs of cocoa, desiccated coconut or melted 70% cocoa chocolate, to coat. Line a tray with baking paper. Place the quinoa in a saucepan with 1 and 1/2 cups of water and bring to the boil. Reduce the heat and simmer until the water has been absorbed. Cool and set aside. Process the dates and 2 tbs of boiling water until a thick paste forms. Add the quinoa mix, peanut butter, almond meal, chia seeds and cocoa. Process until well combined. Using damp hands, roll the mixture into balls and place on the lined tray. Chill until firm. Roll the set balls in the melted chocolate and or desiccated coconut

PLANTS FEED THE WORLD.

Plants are the only living thing that make their own food. The sun shines down on the earth as light. Plants use the energy of light to make their own food. Each leaf on a plant is a food factory that makes simple sugars, these sugars feed the plant as it grows. Plants then become food for other living things. Plants are the main food for many animals, animals that eat plants are herbiores. Carnivores are meat eaters. Without plants even carnivores could not survive. Carnivores eat animals that feed on plants, so all living things depend on plants.

NO BAKE RASPBERRY RIPPLE CHEESECAKE.

Ingredients.......125 gm of butter/ marg, 250 gm of plain sweet biscuits, 1 tsp of vanilla extract, 450 gm of cream cheese, 225 gm of castor sugar, 300 gm of fresh raspberries, 60 gm if icing sugar, 400 ml of thickened cream. Place the biscuits in your processor or in a bag and crush them with a rolling pin into crumbs. Melt the butter/ marg in a saucepan. Tip the biscruit crumb into the melted butter/ marg and stir through thoroughly. Line a 20 cm / 8"round cake pan ( with a removeable base), with cling wrap. Spoon in the biscuit mixture, press it flat with a masher and place in your refrigerator to set. Now let's start the raspberry puree by bring the raspberries and icing sugar to the boil, then simmering for 10 minutes. Cool, then press through a seive and set aside. Mix together the cream cheese, castor sugar and vanilla extract. Whip the thickened cream until stiff, then fold into the cream cheese mixture. Spread half the cheese mixture over the biscuit base. Then blob on 3/4 of the puree and swirl it into the cheesecake mix. Gently spread the remaining cheesecake mixture on top. Drizzle in straight lines the rest of the raspberry puree. Pull a skewer accross the lines for a decorative effect. Leave the cheesecake in the refrigerator for a minimum of 4 hours or overnight before removing the sides of the pan and serving.

SALAD ROLL UPS

Ingredients..... 2 sheets of lavash bread, 90 gm of mayonnaise, 50 gm of bean sprouts, 115 gm of shredded carrot, 1 small red onion, thinly sliced, 1 small lebanese cucumber, thinly sliced, 3 cherry tomatoes, thinly sliced, 90 gm of grated tasty cheese, Italian herb mix. Lay out the sheets of lavash bread, with thw short sdes at the top and bottom. spread with mayonnaise. Spread the bean sprouts and shredded carot over the bread, leaving a borderof 2.5 cm/ 1" down one long side. Scatter the onion, cucumber and tomato evenly over the carrot. Sprinkle the grated cheese all over the top followed by a sprinkle of Italian herb mix, avoiding the bare edge. Fold the bare side of the bread over the filling. Roll up the lavash bread, keeping the folded side tucked in, so the filling does not fall out.

SALMON FISHCAKES

Ingredients.....50 gm of frozen peas, 600 gm of potatoes, peeled and chopped, 1 tbs of dried chives, 360 gm can of salmon, 1 lemon, grated and juiced, 1 tbs of flour, 1 egg, lightly beaten, 1 tbs of canola / rice bran oil. Heat a large saucepan with water and add the chopped potatoes, simmer until cooked through and add the peas for the last 3 minutes. Drain and mash the potatoes and peas. Set aside to cool. Drain the salmon through a colander, place into a bowl and use a fork to break into small chunks. Add the beaten eggs, chives and lemon zest and juice, mix it all together. Season with cracked pepper. Add the mashed potatoes to the salmon mix and stir until everything until well combined. Sprinkle a little flour over your work surface and a large pklate. Divide the mixture into eight balls. Use your hands to pat and shape into fishcakes , about 2 cm thick. Place the formed fishcakes, singely on a lightly floured plate. Heat a large frypan over a medium with the oil. Carefully place the fishcakes in the pan and cook on each side until golden and crisp. Serve with a drizzle of the lemon juice.

CURD CAKE

Ingredients.......1 tbs of white vinegar, 1 tbs of evaporated milk, 1 cup of plain flour, 1/4 tsp of salt, 1 tsp of castor sugar, 90 gm of butter/ marg. Filling........250 gm tub of cream cheese, 2 tbs of castor sugar, 2 egg yolks, 150 ml of evaporated milk. Preheat your oven to 180 deg C. Grease and line an 18 cm spring form pan. Add the 1 tbs of vinegar to 1 tbs of evaporated milk to sour it. Mix the dry ingredients together, rub in the butter/ marg and mix to a firm dough with the sour milk. Turn out onto a lightly floured board and knead lightly. Shape the dough to fit the base of the pan. Prick the base. To prepare the filling... Beat the cream cheese and castor sugar until smooth, add the egg yolks and evaporated milk. Pour the mixture on to the pastry base. Bake in the preheated for 35 minutes. Remove from the oven and cool before removing the sides. Decorate with berry fruits, apricots or peaches. Dust liberally with icing sugar.