HONEY FLAKES….

Ingredients.....5 cups of cornflakes, 2 ozs marg/ butter, 2 tbs of castor sugar, 1 tbs of honey. Preheat your oven to 160 deg C. Paper pattie pans. Melt the marg/ butter, honey and sugar over a low heat or in your microwave. Mix the combined liquid mix with the cornflakes. Spoon the combined mixture into the pattie pans. Bake in the preheated oven for 15 minutes or until golden.

SUNDAY BRUNCH

Ingredients..... 2 thin slices of bread, peanut butter, honey, 1 medium banana, mashed. Spread the slices of bread with peanut butter. Spread the mashed banana over one peanut butter covered slice. Drizzle honey over the mashed bananaa and top with the remaining peanut butter covered slice. Finish off the banana bread by heating the sandwich, in a lighly greased pan over a medium heat for 3 minutes on each side or until heated through. Enjoy with a cuppa of choice...

SEARED SCALLOPS ON RICE NOODLES WITH ASPARAGUS AND CHILLI SAUCE.

Ingredients.......3 bunches of asparagus, trimmed and halved, 375 gm of rice noodles, 4 spring onions, sliced thinly on the diagonal, 1 tbs of sesame oil, 30 large scallops, 280 ml of sweet chilli sauce. Heat a large pot of water to boiling. Drop in the asparagus and return to the boil, remove the asparagus after 5 minutes and set aside. Put the rice noodles into the boiling water and simmer for 3 minutes, drain through a colander. Mix through the sliced spring onions. Simmer the chilli sauce in a small saucepan. Heat the sesame oil in a frying pan over a high heat. Sear the scallops in batches for 1 minute on each side. To serve divide the noodles between the serving plates, top with asparagus and scallops. Spoon over the warmed chilli sauce and serve immediately.

BLUEBERRY NUT LOAF

Ingredients....250 gm of plain flour, 1 dsp of baking powder, 1/2 tsp of salt, 1/4 tsp of bi carb of soda, 1/4 tsp of ground nutmeg, 125 gm of raw castor sugar, 60 gm of granulated nuts, 2 eggs, lightly beaten, 4 tbs of milk, 125 ml of orange juice, 1 dsp of grated orange juice, 90 gm of butter/ marg, melted, 155gm of fresh blueberries. Preheat your oven to 180 deg C. Grease a loaf pan (8"x 4" / 20cm x 10cm) well. In a large bowl mix together the flour, baking powder, bi carb of soda, salt, nutmeg and sugar. Mix in the granulated nuts. Make a well in the centre of the dry mixture. In a medium bowl, mix the lightly beaten eggs with the milk, orange juice, orange rind and melted butter/ marg. Add the combined egg mixture to the flour mixture. Mixing until just combined. Gently fold in the blueberries. Pour the batter into the prepared loaf pan and bake in the preheated oven for 60 minutes or until golden and risen. Cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.

CHEESE AND BACON DAMPER

Ingredients......310 gm of self raising flour, 3 tbs of butter/ marg, 1 dsp of dried parsley flakes, 1 tsp of dried chives, 260 gm of grated tasty cheese, 150 gm of diced bacon pieces, 1 egg lightly beaten, 185 ml of milk. Preheat your oven to 180 deg C. Line a baking tray with baking paer. Place the self raising flour in a large bowl and rub the butter / marg in with your fingertips, until the mixture looks like breadcrumbs. Stir in the parsley flakes, chives, cheese and bacon pieces. Mix well to combibne. In a separate bowl combine the egg and milk. Stir the milk mixture into the flour and using a round blade butter knife mix to a soft dough. Turn the dough onto a lightly floured board and knead lightly. Shape the dough into a cob and cut a deep cross in the centre. Place on the lined tray and bake in the preheated oven for 30 minutes or until risen and golden.

GOAN PRAWN CURRY.

Ingredients........1 tbs of oil, 2 tbs of curry paste, 1 onion, finely chopped, 8 cherry tomatoes, chopped, 2 tbs of minced garlic, 1- 2 tbs of chilli flakes, 1 tbs of minced ginger, 2 tbs of tamarind paste, 80 ml of coconut cream, 500 gm of peeled and deveined prawns / shrimps. Heat the oil in a large frying pan and fry the curry paste till it is aromatic ( about a minute). Add the onion and fry until tender and golden. Add the chopped cherry tomatoes, chilli flakes, garlic and ginger. Fry over a low heat, stirring occasionally, for 10 minutes or until the oil separates from the sauce. Add the taramind paste to the pan and slowly bring to the boil. Add the coconut cream and stir to combine. Add the prawns / shrimps and bring everything slowly to the boil. This sauce is not very liquidy, but it needs to hot to cook the prawns / shrimps, simmer for 5 minutes or until they turn bright pink all over. Stir the mixture around while cooking. Serve with steamed rice / grains and or Indian breads.

CHOC ROUGH MUFFINS

Ingredients.......125 gm of butter/ marg, 125 gm of raw castor sugar, 2 eggs lightly beaten, 250 gm of self raising flour, 4 tbs of cocoa powder, 175 gm of choc chips, 45 gm of desiccated coconut, 185 ml of milk. Preheat your oven to 180 deg C. Grease a 6 hole, 1 cup capacity muffin tray. Beat together the butter/ marg and sugar until light and fluffy. In a separate bowl combine the cocoa and flour along with the coconut, choc chips and milk. Now add this mixture along with the beaten eggs to the butter/ marg mix. Mix until just combined. Divide the mixture evenly between the 6 muffin holes. Bake in the preheated oven for 35 minutes or until a skewer inserted comes oput clean. Turn out onto a wire rack to cool.