BLUEBERRY CREME BRULEE

This is a very simple and elegant dessert . preheat your oven to 160 deg C. Grease 6 ramequins and divide 60 gm of fresh blueberries between them . Whisk together 115gm of castor sugar with 5 egg yolks and 1 tsp of vanilla extract . You will need to bring 600 ml of thickened cream to the boil and then pour over the egg yolk mixture and whisk . Pour the cream mixture evenly between the 6 ramequins and place these in a roasting pan half filled with water Cook in the preheated oven for 20 minutes until just set .Do not let llow to boil . Remove from the oven and allow to cool . Then chill . Sprinkle demerara sugar over the top and place brulee under a very hot griller , until sugar is melted . Serve .

OATMEAL COOKIES

Preheat your oven to 180 deg C. Grease an line 2 oven trays . Cream 175 gm cooking margarine with 275 gm of demerara sugar . In a separate bowl ightly beat 1 egg with 4 tbs of water and 1 tsp of vanilla extract . Add the egg gg mixture the margarine and sugar mix .Beat until the mixture is smooth . In another bowl mix together 375 gm of rolled oats , 140 gm of plain flour , 1 tspof salt and 1/2 tsp of bi carbonate of soda . Now gradually stir the oat mixture into the butter mix until thoroughly combined . Spoon out 15 tbs of rounded mixture on each baking tray , making sure they are spaced . Transfer to the preheated oven and bake for 15 minutes or until the cookies are golden brown Remove the cookies from the oven and place on a wire cooling rack to cool completely . These are really good ..

BAKED RICE PUDDING

Preheat your oven to 160 deg C. Grease a 2 litre ovenproof dish and sprinkle with 55gm of castor sugar. Scatter 115 gm of medium grain rice into the dish. Heat 850 ml of milk until simmering. Pour the milk over the rice and add 1 tsp of vanilla extract, stir well to dissolve the sugar . Finely slice 40 gm of chilled fairy cooking margarine into thin strips and scatter over the surface of the pudding. Scatter the surface with a liberal helping of ground nutmeg or cinnamon. Place the dish on a baking tray in the centre of your oven for 90 minutes or until the surface is golden. You can stir the pudding after the first 30 minutes to disperse the rice. When the pudding is cooked serve hot with honey and cream or jam and ice cream ..the options are up to you .

CHOCOLATE BREAD

This is in fact a moist chocolate flavoured pound cake . Preheat your oven to 180 deg C. Grease a 6 cup bundt pan or 4 cup loaf pan with cooking margarine and a sprinkle of flour . In a medium bowlwhisk together 21 gms of unsweetened cocoa ( Dutch processed )and 3 tbs of boiling water . Allow to cool to room temperature and lightly whisk in 1 and 1/2 tsp of vanilla extract and 3 lightly beaten eggs In a large bowl place 125 gms of plain flour , 175 gm of castor sugar , 3.7 gm of baking powder and 1/4 tsp of salt , mix to blend . Add 1/2 the chocolate mix and 184 gm of softened butter , mix on a low speed until the dry ingredients are moist , increase the mixer speed for 1 minute to aerate . Gradually add the remaining chocolate batter in 2 batches . Pour into the prepared pan . Bake in the preheated oven ( 50- 60 minutes loaf pan , 40-50 minutes in a bundt pan ) Let the cake cool in the pan for 10 minutes , then cool completely on a wire rack . The result is a dense velvety cake . A simple dusting of icing sugar is all that is left to finish off the cake .

FISH CHIPS

These are so easy and tasty . You need white fish fillets 250 gm . Slice each fillet into 6 x 2cm strips . Prepare a marinade with 1 finely sliced spring onion , 1 tbs of minced ginger ,1/2tsp salt , 2 tbs of Chinese cooking wine ,1/2 tsp of ground white pepper and 1 dsp of sesame oil . Stir to mix and pour over the fish strips . Cover and place in refrigerator for 30 minutes . Place 200 gm of cornflour into a bowl . Dredge the fish strips through the cornflour . Preheat your deep fryer with fresh cooking oil and deep fry the fish slices until golden brown . Drain and sprinkle with sesame seeds to serve .

TENDER STIR FRIED CHICKEN

You will need a skinless chicken breast or breasts weighing in total 750 gm . First bring a large pot of water to the boil and cook the breasts for aboput 8 minutes . Then carefully remove the chicken breasts and leave to cool slightly , then cut the meat into 1 cm strips . Heat a wok or a large heavy base pan with 60 ml of cooking oil ( rice bran oil ) and stir fry the chicken strips adding 2 sliced spring onions and 2 thinly sliced fresh red chillies for about 3 minutes . now add 2 tbs of Chinese cooking wine , 1 tsp of salt , 1 tsp of cracked black pepper , 1 dsp of rice wine vinegar, 25 ml of water . Stir and bring to the boil , then lower the heat and continue to simmer for 3 minutes . Finally stir through 1 tbs of minced ginger and a paste made with 1 tbs of cornflour mixed with 2 tbs of water allowing the dish to thicken . Serve , spooning into warmed bowls . N.B.Boiling the chicken quickly at the start before stir frying helps make the chicken tender , do not leave it to boil for long or you will risk losing the flavour and oughen the chicken .

STIR FRIED EGG YOLKS

This is a delicious take on scrambled eggs Combine 6 egg yolks with 2 eggs lightly beating them together , then add 120 gm of castor sugar, 3 tbs of water ans 2 tbs of cornflour mixed with 3 tbs of water . Mix well . Now heat 3 tbs of cooking oil ( rice bran oil ) into a pan or wok on a low heat. Gradually pour in the egg batter , stir fry over a low heat ... while stirring sprinkle over 3 tbs of rice bran oil until the egg batter no longer sticks to the pan /wok . Serve as you would scrambled eggs The secret to this dish is to cook it over a low heat .

THREE CUP CHICKEN

This dish is called San Pei Ji ( three cup chicken ), is well known dish in Jiangxi. This dish was first prepared for Wen Tianxiang (1236-1283)of the Southern Song Dynasty (1127- 1279), a prominent writer and military general famous for his loyalty and heroism . You will need a chicken breast fillet 600gm , cut into 3cm pieces . Bring a pot of water to the boil and place the chicken pieces in the water briefly . Remove and rinse the chicken under cold water . Place the chicken in a heavy based saucepan that has a lid. Add 90 ml of cooking oil ( rice bran oil )90ml of Chinese cooking wine , 90 ml of tamari ( light soy sauce ) Slice 2 spring onions into 3cm lengths ,1 tbs of minced ginger and 500ml of water . Cover and bring to a simmer over a low heat , simmer for 45 minutes . Serve with fresh sprigs of coriander ( cilantro )

PASSIONFRUIT CURD

You will need 170 gm of passionfruit pulp or the pulp of 7 passionfruit . Place the passionfruit pulp into the saucepan with 220 gm of castor sugar 3 lightly beaten eggs and 2 lightly egg yolks , 150 gm of 'FAIRY' margarine with 2 tbs of lemon juice . Stir this mixture over a moderate heat until the mixture thickens.DO NOT LET IT BOIL . Remove from the heat and allow to cool . When cold put into sterilised , airtight jars and keep in the refrigerator .

WELSH TARTS / CHEESE CAKES

Preheat your oven to 200deg C. You will need a 12 hole muffin pan 2-3 sheets of puff pastry sheets ( thawed ) Sray the muffin holes with cooking spray . Cut cirles from the pastry large enough to line the base and a little way up the muffin holes . Put a tsp of jam ( your choice , I used apricot jam )on the bottom of the pastry base . In the bowl of your mixer mix together 115 gm of cooking margarine with 115 gm of castor sugar until creamy . Then add 2 lightly beaten eggs a bit at a time alternating with 140 gm of plain flour mixed 1 tsp of baking powder .....until well combined . Place 1 and 1/2 tbs of this mixture on the jam and top with a cross made from the left over pastry . Bake for 20 minutes in your preheated oven . Dust with a small amount of icing sugar to serve .

LAMB’S FRY AND BACON

The last time I prepared lamb's fry and bacon was when I owned the Cowwarr Cricket Club Hotel . It was called a mixed grill and served with sausages , bacon , lambs fry , grilled tomatoes, eggs and gravy . That was 32 years ago . You will need 100gm of lamb,s fry sliced in 1/2 inch slices .( 1.25 cm ) Dip the slices in a small bowl of milk . Then season a 1/4 cup of flour with a litte salt and coat the lamb's fry . Fry 6 slices of streaky bacon in a pan over a moderate heat . remove the bacon from the pan and cook the lamb's fry in the fat left from the bacon , 3 minutes each side . Finally make the gravy by adding a little flour to the pan with 2 tbs of water to the juices from the lamb' fry . I was told as a child to eat up all my lamb's fry as it was good for my blood !!!

STEAK AND KIDNEY PIE

I haven't made a steak and kidney pie for years . No need to heat your oven at this point . Dice 600 gm of chuck steak , trim and dice 1 lamb kidney . Sprinkle with 2 tbs of flour . Melt 1 tbs of rice bran oil with 1 tbs of marg/ butter or ghee in a pan over a medium heat . Peel and chop 2 medium onions Cook the onion in the pan until it softens . Add the steak and diced kidney Cook till browned all over . Add 250 ml of red wine to the pan and simmer till reduced by 1/2 . Now add 330 ml of beef stock , stir through 2 tbs of chopped parsley , 2 tbs of minced garlic , 1x 400gm can of whole champignons and 1 tbs of tomato paste . Make a paste with 1 tbs of arrowroot flour with a little water , stir through the mixture. Season with salt and cracked pepper . Simmer gently , uncovered for 1 and 1/2 hours and let the liquid reduce and sauce thicken . Then remove from the heat and allow to cool completely . Preheat your oven to 200deg C. Lightly spray a pie dish with cooking oil and line the dish with a sheet of shortcrust pastry over the base and sides , round off the corners of the pastry sheet . Fill with the steak and kidney mixture Sprinkle with any remaining chopped parsley . Finish off with another sheet of pastry over the top and pinch the edges of the 2 sheets together . Lightly beat an egg and brush over the pastry lid . Bake in the preheated oven for 40 minutes and the pastry is golden . Or alternatively use your pie maker following manufacturers directions .

PEAR AND WALNUT STRUDEL

Preheat your oven to 200 deg C. Peel , core and chop 2 ripe pears . Melt 1 tbs of butter /marg in a fry pan and fry 55 gm of breadcrumbs over a low heat until golden . Transfer to a bowl add the pears , 55gm of chopped walnuts , 25 gm of muscovado sugar and the grated rind of 1 orange . Melt 1 tbs of butter /marg . Thaw 100 gm of filo pastry , reserve 1 sheet of the filo pastry eping it well wrapped in a damp cloth . Brush the remainig sheets with the melted butter Spoon some of the nut filling onto 1 sheet of the filo pastry , leaving 1"border round the edge Build up the strudel by layering the buttered filo sheets on top , spreading each one with spoonfuls of the filling mix . In a bowl mix together 6 tbs of honey with 2 tbs of orange juice and drizzle over the top of the layered and nut mix . Fold over the short ends of the pastry and roll up from the long side . Carefully lift on to a lined baking tray and brush with any remaining butter . Finally crumple the reserved filo sheet over the strudel . Place in the preheated oven and bake for 25 minutes or until golden and crisp . Dust with a sprinkle of icing sugar and serve warm with Greek yoghurt .

LEFTOVER VEGETABLE LASAGNE

I brushed an ovenproof dish with cooking spray Preheated my oven to 160 deg C I lined the base of the dish with lasagne sheets. Spread the lasagne sheet with a layer of mashed potato and a sprinkle of finely grated parmesan cheese Top with another lasagne sheet Spread this layer with sliced pumpkin and a sprinkle of nutmeg . Add another lasagne sheet and top with leftover steamed vegetables .....capsicum , brocoli , carrot and cauliflower . Add the final lasagne sheet over the top and pour over a cheese , cream ,flour and milk sauce over top. Sprinkle with sumac and sliced cherry tomatoes . Bake in the preheated oven for 50 minutes or until golden and bubbly .

VEGETABLE AND MUSTARD CHICKEN FRITTATA

Preheat oven to 160 deg C Thinly slice 2 potatoes and a piece of butternut pumpkin and 1 onion . Season with salt and sumac Toss through a handful of baby salad leaf mix. Sprinkle 1 tbs of grated parmesan cheese.Set aside. I oven baked 6 chicken drumsticks , removed the skins and pulled away the cooked meat and allow to cool. Mix together 3/4 cup of mayonnaise with 1 tbs of wholegrain mustard . Stir through the pulled chicken meat . Beat together 6 eggs mixed together with 1 dsp of minced garlic and 200 ml of sour cream . Combine all ingredients together... the egg , the vegetables and coated chicken . Place in an oil sprayed ovenproof dish Sprinkle with finely grated parmesan cheese and cherry tomatoes bake in your preheated oven for 50 minutes until set and golden .