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.

CHICKEN FOR DINNER…….

Ingredients......500 gm of chicken breast, 1/4 cup of plain flour, 1 egg, lightly beaten, 1 cup of quinoa flakes, cooking oil spray, your choice of cooked vegetables to serve. Preheat your oven to 180 deg C. Line a baking tray with baking paper. Slice the chicken breast into finger sized pieces. Place the flour in a snap lock bag, add the chicken pieces and shake to coat. Remove the chicken from the bag, dip into the beaten eggs and coat with the quinoa flakes. Place the coated chicken pieces on the lined tray and chill for 10 minutes. Spray the chicken with oil and place the in the preheated oven. Cook for 20 minutes until chicken is golden and cooked through. Divide the cooked vegetables between the serving plates and add the chicken to serve.

NUTELLA / HAZELNUT SPREAD RICE PUDDING

Ingredients..... 1 litre of milk, 20 gm / 1 and 1/2 tbs of castor sugar, 1 dsp of vanilla extract, 100 gm of aborio rice, 3 tbs of nutella / hazelnut spread. Bring the milk, vanill extract and sugar to the boil in a small saucepan. Reduce the heat and add the rice to the milk mixture and cook over a gentle heat until the liquid has been absorbed. Remove the saucepan from the heat and stir through the spread, making sure it is well combined. Divide the mixture between 4 dishes and leave to cool. Top with a swirl of the hazelnut nut spread to serve .

WHAT DO YOU KNOW ?

Here are the answers to April's challenge: 1. Drippings 4. Treacle 2. Plump 5. Water bath 3. Steam 6. Fudge Here is the May chellenge for you: 1. A confection made of egg whites, honey and nuts ? 2. Edible pumpkin seeds with husks removed? 3. A sweet edible coating? 4. Tiny tube shaped pasta used un soups? 5. Rich fudge like biscuit usually made with chocolate and cut into squares? 6. To incorporate air into food to make it lighter?