ENGLISH MUFFIN FRENCH TOAST WITH HAM AND CHEESE.

My favourite Sunday morning breakfast. Ingredients.....2 eggs, lightly beaten, 1/2 cup of cream, 2 english muffins, 80 gm of finely grated parmesan cheese, 200 gm of sliced ham, 1 dsp of italian heb mix, 2 tbs of butter/ marg, cooking oil spray. Split the muffins in half. Mix the eggs, cream and season with the Italian herb mix in a medium bowl. Add the Parmesan cheese to the egg mixture and mix through. Immerse the cut side of the muffins and soak for 2 minutes, turnover and soak the crust side. Spray a large frying pan with cooking oil and heat the butter/ marg over a medium heat. Place the muffins in the melted butter/ marg and cook until golden brown. Turn the muffin halves over and cook until golden brown. Remove and place 50gm of the sliced ham on each muffin half and serve with sliced tomatoes. Enjpy the rest of your Sunday.

BANANA AND COCONUT BREAD

I love making bread, this is the best and so easily prepared. Ingredients.....1 cup of self raising flour, 1 cup of shredded coconut, 1 cup of buckwheat flour, 1/2 cup of raw castor sugar, 2 tbs of rice bran/ canola oil, 3 large ripe bananas, 1/2 cup of coconut oil, 1/2 cup of coconut cream, 3 eggs, lightly beaten, 1 tsp of vanilla extract, 1 dsp of ground ginger, 1 dsp of baking powder, 1/2 tsp of baking soda, extra shredded coconut for topping. Preheat your oven to 180 deg C. Lightly grease a large loaf pan and line with baking paper. Mix all dry ingredients together, making a well in the middle in large a glass bowl. Mix the bananas, eggs, coconut cream and vanill extract in your food processor. Pour the liquid mixture into the well of the dry mix along with the oils and mix together with a wooden spoon. Pour the dough into the prepared pan. Sprinkle the shredded coconut on top. Cook in the preheated oven for 60 minutes or until firm to touch. Turn the bread out onto a wire rack to cool completely. This bread can be cut into slices to freeze. Will keep for 5 days wrapped in cling wrap in your refrigerator. This bread is also really good toasted and served buttered. I encourage you to give this recipe a 'go', it was many years I tried a recipe similiar to this one and so began my life long obsession with baking breads.

BOEUF BOURGUIGNON

This is a very old recipe I came across in a collection of early Australian reipes. I decided to use the ingredients as written in the recipe, but instead of oven cooking I used my slow cooker. Ingredients......150 gm butter/ marg, 1.6 kg of cubed beef, 150 gm of plain flour, 1/2 tsp of salt, 1 tsp of pepper, 1.2 litres of boiling water, 1 cup of tomato sauce, 600 ml of red wine, 36 pickled onions. Melt 150 gm of butter/ marg in a large saucepan and add the 1.6 kg cubed beef. Slowly cook over a medium heat for a few minutes, then add 150 gm of plain flour. Season with the salt and pepper and cook stirring for 3 minutes. Now transfer the coated beef cubes to your lightly oiled slow cooker. Add 1.2 litres of boiling water, 1 cup of tomato sauce and 600ml of red wine. Finally add the 36 pickled onions, cover and cook on high for 4 hours or until the beef is tender. The boeuf bourguinon is still cooking, the ingredients are basic but the aromas are inviting.

ROLLED OAT BISCUITS

Ingredients.....2 eggs, 165 gm of castor sugar, 250gm of rolled oats, 1 tsp of baking powder, 1 tbs of melted butter/ marg. Preheat your oven to 180 deg C. Line 2 baking trays with baking paper. Beat the eggs and sugar together in the bowl of your electric mixer for 5 minutes. Stir through the rolled oats, baking powder and butter/ marg. Place dessert spoonfuls onto the lined baking trays, allowing room for them to spread. bake in the preheated oven for 15 minutes or until slightly golden. Remove the biscuits to a wire rack to cool completely. These are simply delicious.

SPAGHETTI WITH HERBED RICOTTA

Ingredients......500 gm of spaghetti, 450 gm of ricotta, 3 egg yolks, lightly beaten, 180 ml of milk, 1/4 cup of coarsley chopped, flat leafed parsley, 1/4 cup of coarsley chopped, fiirmly packed basil, 3 tbs of dried chives, 3 tbs of minced garlic, 20 gm of finely grated Parmesan cheese, cracked black pepper to serve . Cook the pasta in a large saucepan of boiling water, until just tender. Drain and spray lightly with cooking oil spray, set aside. Whisk the ricotta, egg yolks and milk in a large bowl until smooth. Stir in the herbs, chives, garlic and cheese. Add the pasta to the ricotta mixture, toss gently to combine. sprinkle with cracked black pepper to serve.

APPLE AND CHIA PUDDING

My son Dale introduced me to chia seeds many years ago and shared this recipe with me. Chia seeds are loaded with fibre, protein, omega 3, fatty acids and an armload of nutrients. I use chia seeds in smoothies, all main meals and desserts.. Ingredients.... 125 gm of Greek yoghurt, 15 gm of chia seeds, 150 gm of apple, diced, 25 gm of ground cinnamon. Combine the yoghurt, chia seeds and cinnamon along with 80 ml of water. cover and place in the fridge for at least 4 hours or overnight. When ready to serve, microwave the diced apple for 3 minutes or until soft. Add to the chia seed mix, stir to combine. Enjoy. The ingredients above are for 1 serving.

CINNAMON BRIOCHE LOAF.

Ingredients.....60 ml of warm black coffee, 1 tbs of instant yeast, 250 ml of warm milk, 125ml of canola/ rice bran oil, 110 gm of castor sugar, 110 gm of soft brown sugar, 1 dsp of ground cinnamon, 1 tsp of salt, 600gm of plain flour, 2 eggs lightly beaten. Line a large loaf pan with baking paper. Place the 60 ml of warm coffee in the bowl of your electric mixer with the instant yeast. Stir to dissolve and let stand for 5 minutes or until frothy. Then add the warm milk, oil, the lightly beaten eggs, sugar and salt. Using the dough hook mix in 1 cup of flour and add the remaining flour 1 cup at a time. Transfer the dough to a lightly oiled bowl. cover with a damp linen tea towel and let rise in a warm place until doubled in size, (60 - 90 minutes). Now preheat your oven to 200 deg C. Transfer the dough to the prepared log pan. Bake in the preheated oven for 40 minutes or until the top id golden brown. Check with a metal skewer inserted coming out clean before removing to a wire cooling rack. Serve sliced with butter and or your favourite topping. This is delicious...making bread is never a waste of time..