REFRIGERATOR COOKIES.

Make this dough and keep it rolled in a log shape and tightly sealed in a plastic wrap. The dough will keep 3 for days in your refrigerator or 3 months in your freezer. Defrost the frozen dough in your refrigerator before slicing and baking. Ingredients......250 gm of room temp butter/ marg, 160 gm of icing sugar, 375 gm of plain flour. To prepare the cookie dough...beat the butter/ marg and icing sugar in a small bowl with an electric mixer until light and fluffy. Transfer to a large bowl. Stir the flour in two batches, into the butter/ marg mixture. Knead the dough on a lightly floured surface until smooth. Divide the dough in half. Roll each half into a 25 cm log. Wrap each log in cling film, refrigerate for 1 hour or until firm. Flavour variations..... Vanilla.. Beat 1 tsp of vanilla extractinto the butter/ marg and sugar mixture. Lemon....beat 1 tsp finely grated lemon rind into the butter/ marg and sugar mixture. Orange... beat 1 tsp of grated orange rindinto the butter / marg and sugar mixture. Chocolate.... Beat in 2 tbs of cocoa into the butter/ marg and sugar mixture along with 1/4 cup of chocolate chips. When you are ready to bake, preheat your oven to 180 deg C. Line 2 or 3 baking trays with baking paper. Cut the refrigerated / thawed logs into 1 cm slices and place on oven trays 2 cm apart. Bake uncovered in the preheated oven for 12 minutes or until lightly browned. Place cooked cookies on a wire rack to cool.

CHAI TEA ….Chaa-ye.

Chai is Indian tea, it is a spiced milk tea and sweet. Recipes of Chai vary, it comes from an ancient Ayurvedic beverage. Avurveda is a form of healing....a way of life too because it contains many disiplines relating to diet, hebal medicines, physical exercise, various therapies, and spiced tea was one of them. Chai tea is made from a good black tea with the addition of clove, cardamon, ginger, cinnamon, milk and of course sugar.

NUTTY FLAPJACK / BISCUIT

Ingredients....200gm opf rolled oats, 115 gm of granulated nuts, 55gm of plain flour, 115 gm of butter/ marg, 2 tbs of golden syrup, 85 gm of light muscovado sugar. Preheat your oven to 180 deg C. Grease and line a 23 cm / 9" square cake pan. Place the rolled oats, granulated nuts and flour in a large mixing bowl and stir together. Place the butter, golden syrup and sugar in a saucepan over a low heat and stir until melted. Pour the butter mixture onto the dry ingredients and mix well. Turn the mixture into the prepared pan and smooth with the back of a spoon. Bake in the preheated oven for 25 minutes or until golden and firm to touch. Mark into 16 pieces and leave to cool in the pan. when completely cold, cut with a sharp knife and remove from the pan.

GINGERNUTS

Ingredients......350 gm of self raising flour, pinch of salt, 200gm of castor sugar, 1 tbs of ground ginger, 1 tsp of bi carb of soda, 125 gm of butter/ marg, 75 gm of golden syruop, 1 egg, lightly beaten, 1 tsp of grated orange rind. Preheat your oven to 160 deg C. Line 2 oven trays with baking paper. Mix together the salt, flour, bi carb of soda, ginger and sugar in a large bowl. Heat the butter / marg and golden syrup in a small saucepan over a low heat until the butter/ marg has melted. Remove from the heat to carefully shape and allow to cool a little, then pour onto the dry ingredients. Add the beaten egg and orange rind. Use your hands to shape the dough into 30 even sized balls. Place the balls well apart on the prepared oven trays and then slightly flatten them with your fingers. Bake in the preheated oven for 20 minutes or until lightly golden, then transfer to a wire rack to cool completely.

TOMATO TART.

Ingredients....1 sheet of thawed puff pastry, 2 tbs of butter/ marg, 1 tbs of castor sugar, 500 gm of cherry tomatoes, halved, 2 tbs of minced garlic, 1 dsp of white wine vinegar, fresh oregano or a sprinkle of Italian herbs to serve. Preheat your oven to 200 deg C. Grease a 20 cm round ovenproof dish. Melt the butter/ marg in a medium saucepan. Add the sugar and stir over a medium heat until just golden brown. Remove from the heat and quickly add the tomatoes, garlic and vinegar, stirring to coat evenly. Season with the cracked black pepper. Now tip the tomato mixture into the greased dish, spreading evenly. Place the pastry sheet over the top of the tomatoes, tucking in the edges. Pierce with a fork to release the steam. Bake in the preheated oven for 30 minutes. Leave rest for for 3 minutes. Now run a knife around the edge and turn out onto a warmed plate. Garnish with Italian herbs or scatter with fresh oregano to serve. N.B. The first time I made this dish I used whole tomatoes, (chopped) the herbs and garlic. I placed these in the greased dish, topped with grated cheese and poured over 2 beaten eggs. Placing the pastry sheet on top. Followe with the same baking time.

BREAD AND TOMATO SOUP.

My gift to you...a simple and delicious supper. Ingredients....300 gm of sourdough bread, 125 ml of chicken stock, 4 tbs of canola/ rice bran oil, 4 tbs of fresh sage leaves, chopped, 3 tbs of minced garlic, 800 gm of canned diced tomatoes, 1 tsp of sugar, 225 ml of hot water, cracked black pepper to taste, 60 gm of grated Parmesan cheese to garnish. Chop the sourdough into rough chunks about 1" square / 2.5 cm. Place the stock in a large saucepan along with the oil and simmer over a medium heat until reduced by half. Add the bread chunks and garlic and fry over a high heat until the bread becomes crispy and the liquid has been soaked up. Add the tomatoes and sugar, stir and simmer for 15 minutes. Add the hot water to thin the soup to your preferred consistency / thickness. Simmer for a further 5 minutes, taste and adjust the seasoning. Ladle into warmed bowls and sprinkle with the grated Parmesan cheese on top to serve.

BROCCOLINI, PANCETTA AND CHEESE GALETTE.

Ingredients.....1 sheet of thawed, ready rolled puff pastry, 225 gm of broccolini florets, halved if necessary, 100gm of pancetta, diced, 1 red onion, sliced, 100gm of tasty cheese, I used a blue veined cheese, chopped, pine kernels to top. Preheat your oven to 200 deg C. Line a baking sheet with baking paper. Place the pastry sheet on the lined baking sheet and lightly score a line all around 1/2 " of the edge. Steam or boil the broccolini until just tender and drain. Fry the pancetta with the onion, stirring until the onion is tender, stir in the broccolini, season with cracked black pepper. Spread the broccolini mixture over the pastry, leaving the border clear. Scatter the cheese you have chosen to use over the the top along with a scatter of pine nuts. Bake in the preheated oven for 30 minutes or until the pastry is golden and risen. Serve warm with a green leaf and tomato salad.