CHOCOLATE AND BANANA FOOL.

Ingredients.....115 gm of 70% cocoa chocolate, broken into small pieces, 300 ml of ready made fresh custard, 2 bananas. Place the chocolate pieces in a small bowl and meltin the microwave on high for 1- 2 minutes. Pour the custard into a medium bowl and stir through the melted chocolate to make a rippled effect. Peel and slice the bananas and stir them through the chocolate and custard mixture. spoon into 4 glass bowls/ glasses. Top with extra grated or flaked chooclate. Chill for 30 minutes before serving.

RED CENTRE SALAD.

Ingredients......2 tbs of rice bran / canola oil, 300gm of kangaroo fillet, 1 red onion sliced into rings, 3 cups of mixed salad leaves, 1 cup of sno pea sprouts, 1/2 cup of raw beetroot sliced into matchsticks, 50 ml of sour cream, 2 tbs of wholemeal mustard, cracked black pepper to taste. Heat half the oil in a large frying pan and cook the onion rings until tender. Set aside. Heat remaining oil and sear the kangaroo fillet, making sure not to overcook. Cut into thin slices. Place the salad leaves and sno pea sprouts into a serving dish. Soprinkle over the beetroot. place onion rings in the centre of the salad and top with kangaroo slices. In a separate bowl mix together the cream, mustard and pepper to dress the salad. You can replace the kangaroo fillet with beef fillet.

FEEL LIKE A BISCUIT CHALLENGE ?

Ingredients.. Butter/ marg, brown and white sugar, plain flour, vanilla extract, 2 eggs, salt, baking powder, granulated nuts, choc chops. WHAT? There is no mistake, it is my challenge to you... I am sharing with you the feeling for cooking. Preheat your oven to 180 deg C. Line 2 baking sheets with baking paper. Melt a cup of butter/ marg, it can be warm but not hot. Next stir in just enough white and brown sugar to form a thick paste. Add 2 lightly beaten eggs at room temperature. Now mix in enough flour to make a crumbly consistency. Do not forget to add the baking powder along with a little salt and the vanilla extract. You can use use hands to mix through. With clean hands knead in some granulated nuts and chocolate chips.... (eering on the side of there can never be enough chocolate). Form small balls with the biscuit dough. Flatten the balls a little and then place on the prepared sheets / trays. Bake in the preheated oven for 15 minutes, you can remove after 10 minutes if you are after a more fudgy biscuit. Remove to a wire rack to cool completely.

A MARSHMALLOW ADDICTION.

So well expressed by author Josephine Moon. "Very specifically the pink and white ones, they have this dry coating that cracks and crumbles when you first put them in your mouth. If you can resist from biting into them, they start to melt around the edges and when they are silky and stretchy and you cannot stand it any longer you bite down, the flavour of the raspberry and vanilla comes out. I love them covered in melted chocolate and think they are best frozen, yes frozen they go chewy and are so good." I also love marshmallows and use them in the no cook fruit cake and often eat as many as I use in the recipe.

AFTERNOON TEA

"There are few hours in life more agreeable than the hour dedicated to the ceromony known as afternoon tea".....Henry James, Portrait Of The Lady. CUCUMBER SALMON RIBBONS. Ingredients...12 slices of white sandwich bread, butter or margarine, 1 x 375 gm can of red or pink salmon, drained, 2 tbs of mayonnaise, 6 spring onions, finely chopped, 30 thin slices of cucumber. Mix together the salmon, mayonnaise and spring onions, season to taste with cracked black pepper. Lightly butter the bread. Spread the salmon mixture over 4 bread slices, top with another slice of bread, buttered side up. Divide the cucumber between the 4 slices, season to taste with cracked black pepper and close the sandwiches with the remaining bread. Remove crusts and slice into 3 ribbons. Makes 12 ribbons. PAPRIKA PEPPER PINWHEELS...... Ingredients.....8 slices of white sandwich bread, 1 red capsicum, seeded and sliced into strips, 1 tsp of paprika, 250 gm of cream cheese, lemon juice to taste, cracked black pepper to taste. Remove the crusts from the bread. Jion 2 slices together by overlapping along one edge, then roll them firmly with a rolling pin until flat. Beat together the cream cheese until smooth with the paprika, lemon juice and cracked pepper. Spread this mixture over the the bread slices. Place the capsicum strips along the mixture at intervals. Roll up firmly, cover and refrigerate until firm. Makes 12 pinwheels.

STEAMED SALMON WITH BURNT ORANGE SAUCE.

Ingredients......1 large orang, 110 gm of castor sugar, 1 tbs of rice wine vinegar,4 x 200 gm salmon fillets. Grate rind from the orange, you will need 1 dsp of orange rind, squeeze the juice from the orange, you need 1/4 of a cup of juice. Mix together a 1/3 of a cup of water and the sugar in a small saucepan over a low heat. Do not stir but bring to a simmer, until the mixture is a light golden colour. Remove the pot from the heat and let the bubbles subside. Now carefully stir in the rind and the juice.. Return the pot to a low heat. Stir until any pieces of carmarel have melted. Remove the pot from the heat and stir in the vinegar. Place the salmon fillets in a large steamer pot over simmering water. Steam covered for 15 minutes. To serve drizzle the salmon with the burnt orange sauce and salad / vegetables, as you desire.

PEANUT BUTTER FUDGE.

Ingredients.....2 cups of peanut butter, (either crunchy or smooth), 1 and 1/3 rd cup of solid coconut oil, 2/3 rds of a cup of honey, 1 dsp of vanilla extract. You can substitite the peanut butter for Tahini or Nutella. Line a square 23 cm pan. Place all the ingredients in a small saucepan and heat over a low heat till melted. Pour the mixture into the prepared pan. Place in the refrigerator to set, about 4 hours. Remove from the tray and slice. Keep in an airtight container in your refrigerator. Peanut butter fudge can be frozen.