BACK FOR THE 9TH YEAR OF ‘COUNTRY COOKING ‘AT CHURCHILL NEIGHBOURHOOD CENTRE

Looking forward to commencing the 'Country Cooking ' classes tomorrow at Churchill Neighbourhood Centre , for the 9th year . We will travel the world with ingredients and flavours in Tuesday and Wednesday classes . You are always welcome .... Churchill Neighbourhood Centre ..51203850.

TENNIS FINAL TEA AT THE MANOR

A day spent in the garden and a night full of anticipation being a spectator at the Australian Open Mens final ..via my TV screen . So it was time to eat and the only thing i wanted was a French toast 'toastie '. I liberally sprayed a pan with cooking oil and heated over a low heat . I soaked 2 slices of wholemeal bread in a creamy mix of cream , milk , minced garlic , cracked pepper , sumac and dried marjoram. I drained one slice and placed in the warming pan adding sliced Kumato tomato and topping with Havarti cheese , a drizzle of honey and closing off with the remaining drained bread slice . Continue to cook over a low heat , turning once till you have an iviting French toastie to enjoy watching the Aussie open final ... GO RAPHA NADAL !!!

RAW PAD THAI WITH SESAME GINGER DRESSING ( FOR RHONDA )

Place 2 zucchinis (julienned )in a large serving bowl along with 1 shredded carrot ,4 small cauliflower florets , 1 red capsicum finely sliced ,110 gm of finely shredded cabbage ( white or red ), 1 green unpeeled appled thinly slide ,1 cup ( 30 gm ) of bean sprouts and mix through 2 tbs of minced garlic and the juice of 1 lime . To prepare the dressing , place place 120 gm of of unhulled tahini in your processor along with 125 ml of apple juice , 80 ml of orange juice , 60 gm of tamarind puree ,1 tbs of minced ginger and finally the juice of 1 lime . Process until you have a smooth dressing .( you can add 1 tbs of water to reach your desired consistency ) Pour the dressing over the vegetables and toss to combine . Garnish with Th

ai mint basil . P.S let me know if you would like a cutting of Thai mint basil .

TEA AT THE MANOR

Tonight I made a chickpea puree , while a wild storm thundered it way over Churchill . This is a really tasty and easy dish to prepare . Place 1 x 400gm of chickpeas ( drained and rinsed ) in your processor along with 4 tbs of lemon juice , 3 rtbs of minced garlic ,1 dsp of ground fennel and 1/2 tsp of ground chilli . Add 1/4 cup of warm water . Process to smooth . Spray pork cutlets with cooking oil and a sprinkle of sumac and I cooked the pork cutlets on a griddle pan in a well preheated oven (200 deg c ). I served the pork cutlets and chickpea puree with a cucumber and shredded radish salad .

CHOCOLATE PEANUT SLICE (NO COOK )

Grease and line a 10cm x 20 cm slice pan . Place 1 and 1/2 cups of chopped and pitted soft dates in your processor along with 2 cups of almond meal , 3/4 cup of desiccated coconut , 3 tbs of Dutch cocoa , 1 dsp of vanilla extract and blend for 1 minute , finally add 2 tbs of honey . Continue to blend until the mixture starts to form a fine crumb . Now add 1 tbs of boiling water and blend for 30 seconds , the mixture will come together . Set aside 1 heaped tbs of the date mixture and press the remaining mixture into the prepared slice pan .(smooth the surface with the back of a spoon ). Place in the refrigerator until set / firm , about 45 minutes . Remove the slice from the pan using the baking paper as a lever . Spread 1/2 cup of crunchy peanut butter evenly over the slice . Crumble the reserved date mixture over the peanit butter . Cut into even slices to serve , store in an airtight container in the fridge .

AN IRISH PROVERB

'Laugher is brightest where food is best'

THE MANOR RISOTTO

I have just prepared the best risotto and already excited about preparing this dish to share. I started with spraying a large pan with cooking oil , and added 250ml of fish stock and 3 cups of my frozen homemade stock . Bought the stock mixture to a slow boil . Added 2 cups of long grain white rice ( there was no aborio in the pantry ). Reduced the temperature and covered the pan and let simmer until the liquid had reduced . Then I added 1 x 400gm can of diced tomatoes , stirred through along with 1 x 425 gm can of tuna in oil ( drained )and 1 x 400gm can of sliced mushrooms. The risotto started to catch so I added 300 ml of cream , 2 tbs of minced garlic ,dried majoram and freshhly chopped herbs from the garden . The risotto was tasting spot on and the aromas are amazing . The risotto needs colour , I placed 1 chopped a green capsicum in a small pan along with a good drop of honey and a handful of frozen peas , I added a glug of canola oil , allowing these to simmer until the capsicum was tender . Stirred the capsicum mixture through the risotto . This is delicious .

QUINOA COATED SCHNITZEL WITH ROASTED WEDGES

Preheat your oven to 180 deg C. You will need 3 large beetroots cut into wedges , 500gm of sweet potato washed and sliced into wedges , 3 large carrots sliced into lengths . Place the sliced vegetables on a baking paper covered roasting tray . Spray with cooking oil and sprinkle with ras el hanout . Bake the vegies for 25 - 30 minutes or until tender and golden . Now you need 4 x 125 gm veal schnitzels . Place 1/4 cup of plain flour on a dinner plate . In a separate bowl mix together a lightly egg with 1 tbs of water . On a separate dinner plate mix together 3/4 cup of quinoa flakes , 2 tbs of mixed herbs and 1 dsp of grated lemon zest . Dip the veal pieces into the flour , then the egg mixture and finally into the quinoa mixture . Repeat this process to make 4 crumbed schnitzels . Heat canola oil in a pan over a medium heat , add the schnitzels and cook for 3 minutes each side or until golden . Serve the quinoa coated schnitzels with the roasted wedges on a mixed leaf salad with lemon wedges .

THAI CHICKEN PATTIES

These are delicious and very easy to make . You will need 500gm of skinless chicken fillets coarsley chopped and placed in your processor along with 1 lightly beaten egg white , 1 tbs of fish sauce , 1 tbs of minced ginger , 1 tbs of lemongrass paste , 1/2 cup of chopped coriander , 1 spring onion thinly sliced , 1/2 tsp of dried chilli . Blitz until finely chopped . Remove the mixture to a bowl and and shape into 1/4 cupfuls of the mixture into 8 patties . Spray a pan with cooking oil and heat over a medium heat . Cook patties in batches for 4 minutes each side until cooked through . Serve the Thai patties with a mixed grain and green vegetable salad . The cooked Thai chicken patties can be frozen .

BLACK BEAN CHOCOLATE CAKE

I prepared this dessert cake with trepidation , I had no idea what to expect . Preheat your oven to 180 deg C. Grease and line a log pan . Place 2 tbs of instant coffee in 1/2 cup of hot tap water , stir to dissolve and set aside. Drain 1 x 400gm can of black beans and place in your food processor along with 300 gm of date paste or 300gm of pitted Medjool dates (chopped )and 3/4 cup of liquid coconut oil . Blitz on high until a paste is formed . Add 2 beaten eggs , 1/2 cup of Dutch cocoa powder , 1 dsp of baking powder , 1 dsp of bicarbonate soda ,1/2 cup of maple syrup , 1 tsp of salt and finally 2 tbs of the pre made coffee (discard the rest ). Blitz until everyting is well incorporated . Pour the batter into the prepared pan and smooth over the top with the back of a spoon . Bake for 45 minutes at which time insert a skewer into the cake and it is cooked if the skewer comes out clean . When the cake is cooked , remove from the oven and let sit in the pan for 10 minutes and then carefully remove the cake using the baking paper lining as a guide from the pan to a cooling rack , cover with a tea towel till the cake cools completely. Slice and store cake in an air tight container in the refrigerator or the cake can be kept in the freezer . This is amazing !!

PINEAPPLE FLUFF 3 WAYS (3)

Pineapple fluff filled sponge . Premake your pineapple fluff , leave to refrigerate . Next morning prepare your sponge . Preheat your oven to 160 deg C. Grease and line a 20 cm round springform pan . Mix together 175 gm of plain flour with 1 tbs of baking powder in the bowl of electric mixture . To the flour mixture add 175gm of melted butter ,175gm of golden castor sugar ,3 beaten eggs and 1 dsp of vanilla extract . Now beat until the mixture is smooth . Finally stir in 2 tbs of full cream milk . Pour the batter into the prepared pan . bake in the preheated oven for 45 minutes or until risen , golden and firm . Test with a skewer if the inserted skewer comes out clean , it's ready . Leave to cool in the pan for 5 minutes then turn out onto a wire rack to finish cooling . Then slice the sponge in half horizintally . Smear a little of the prepared pineapple fluff over the surface of a serving plate and place one 1/2 of the sponge over the smear . Then spread the pineapple fluff thickly over the sponge . Top with the remaining 1/2 of the sponge and refrigerate till ready to serve . just before serving sprinkle with a thick layer of icing sugar over the top . Enjoy .

PINEAPPLE FLUFF 3 WAYS (2)

CHOCOLATE PINEAPPLE FLUFF LOG The same recipe for pineapple fluff 3 ways (1). Smear some prepared pinepple fluff along the base of a serving plate and then layer individual chocolate ripple bisciuts with pineapple fluff , securing them on the smeared plate . Carefully smear over any excess pineapple mixture and finely grate over milk chocolate . Refrigerate over night , for biscuits to soften . Enjoy.

PINEAPPLE FLUFF 3 WAYS (1)

Mix together 1X400gm can of crushed pineapple , undrained with 1x100gm packet of vanilla instant pudding mix . Mix together until thickened . In a separate bowl whip 300ml of cream until thickened . Now fold the cream through the pineapple mix . Now place in serving dishes / dish and refrigerate .

FIGS IN PORT

I received a small box of dried figs from Kangaroo Island as a gift from my daughter Nicole. The figs have been beautifully preserved and dried , so I placed individual figs into small preserving jars and topped the jars with tawny port and replaced the lids , the jars will now be left to sit for 12 weeks . The swollen figs will then be served with cheese and the remains of the port in the jars .

VEGETABLE AND FRUIT STACK

So I have just sliced an egglant and a medium sweet potato along with a peeled and sliced green apple . I sprayed an ovenproof dish otherwise known as a casserole dish ( a large one ), sprinkled it with it with zaatar and then layered the slices and sprinkled over sumac . Finally drizzled over a mix of tamari , minced ginger, garlic and honey . So the next step is to preheat the oven to 160 deg C and wait patiently till the oven is well heated . Always preheat your oven when baking . The rounds were baked for 40 minutes . Now what to serve the rounds with .. anything you want . These vegie stacks are amazing ...they are delicius.

MUSTARD SAUCE/DIP

Combine 1 cup of white vinegar with 55gm of dry mustard , mix well and refrigerate for 24 hours . Next day beat together 3 well beaten eggs and 1 cup of castor sugar , beat until sugar is dissolved . Now add this mixture to the vinegar and mustard . Pour the combined mixture into a small saucepan and cook over a low heat , stirring until thickened . Pour into sterilised jars and refrigerate . Serve with any food that is enhanced by the addition of mustard , saveloys , cocktail franks, kransky , chorizio or with poached eggs .

BEAN SPROUT SALAD

Add 500gm of fresh bean sprouts to a saucepan of salted boiling water, reduce heat and simmer for 1 minute. Drain immediately and refresh under cold running water using a colander . Set sprouts aside to drain thoroughly . Now to prepare the dressing ...... Combine 2 tbs of soy sauce , 1 tsp of castor sugar , 1/3 cup of spring onion ( julienne)and 1 tsp of sesame oil in a heat proof bowl . In a small pan heat 1 and 1/2 tbs of peanut oil ,. then carefully pour the heated oil over the dressing mixture to release the flavours . Toss through the drained bean sprouts and serve over pan seared salmon fillets . This is simply delicious .

EGGS

Eggs are amazing . Eggs are part of the cooking scene , they are a necessary ingredient to most receipes savoury or sweet . Eggs are a protein so they should always be added to your recipe at room temperature and always lightly beaten . Egg shells should be crushed and added to an under layer of soil around your plants . A lot of recipes require us to separate the egg whites from the yolk . Over the years of holding cooking classes ....people really struggle with separating the white from the yolks . Here's how you do it ..... You need 3 small bowls .. 1. Crack the egg in to the first bowl 2.Use your cleaned hands to separate the yolk from the white . 3. Place the yolk in the 3rd bowl . It's not rocket science but separating eggs really challenges most people . Egg whites are used to used to aerate and thicken ...and don't forget the pavlova . Egg yolks are the bones of a frittata , the middle of a quiche , the thickness of a custard. Beaten eggs are the glaze to pastry , make the best scrambled eggs and the threads to stir fry rice ....on and on . Back in the day eggs were the essential ingredient for the life saving egg flip . Egg flips were prepared with milk sugar and beaten till they looked like milk shakes . Egg flips were offered for recovery . Egg flips were the best .. !! So if you have egg yolks let over after all the Xmas pavlovas , use them in custards , fruit curds , mayonnaise and Hollandaise . Handy hint each yolk weighs between 18- 20 gm .

NUTELLA CHEESECAKE

Preheat your oven to 160 deg C. Gently melt 100 gm of butter/ marg and add to 250 gm of sweet biscuit crumble . Mix well and then place the crumb mixture in a greased tart pan preferably a loose bottom pan . Press the mixture down firmly and refrigerate for 30 minutes . Place 50gm of milk chocolate in a small saucepan along with 150 gm of nutella and 200gm of cream , heat slowly until smooth and dissolved . In the bowl of your electric mixer , beat together 4 lightly beaten eggs with 600gm of cream cheese , mix through the chocolate mix . Once combined pour over the crumb base . Bake in the preheated oven for 60 minutes, then turn off the oven and leave the cheesecake sit with the oven door ajar for 30 minutes . Remove from the oven and sprinkle with grated chocolate and or sprinkle with chocolate buds. Chill in the refrigerator for 12 hours before serving . This is a lovely cake and suprisingly not over sweet.

SALT

A pinch of salt can enhance sweetness in dishes . You should add salt to the water when boiling vegetables , salt helps to keep the greens green and softens vegetables. Always cook your onions slowly and add salt while they are cooking, the salt draws out moisture allowing the onions to become tender in a shorter time . SALT ALTERNATIVES ... You may not like salt , try lemon juice or a tsp of vegemite . Try a little fish sauce in a passatta or use a little tomato sauce in Asian dishes . If you have added too much salt , try diluting the dish with unsalted food like rice or unsalted potatoes or simply add an acid such as vinegar or lemon juice .

APPLE AND PORK SAUSAGE ROLLS

Preheat your oven to 200 deg C. Grate 1 green apple (150gm ), with the skin on , squeeze excessive moisture from the grated apple . Place the grated apple in a large bowl along with 500gm of veal and pork mince , 70 gm of breadcrumbs ,80 gm of grated parmesan cheese , 1 tbs of dijon mustard , 1 tbs of dried thyme and 1 lightly beaten egg . Mix the ingredients well to combine . Now place a sheet of butter puff pastry on the bench and slice in in half . Place the filling mixture down one side of the pastry and roll to form a saugae roll , brush the pastry edge with a little milk. Repeat this process with pastry sheets and remaining filling . Finally slice each roll into 3. Place the rolls seam side down on a baking tray lined with baking paper . Brush the tops with a little milk and a light sprinkle of thyme . Bake for 25 minutes or until pastry is golden and the rolls cooked through .

HUTSPOT

Dice and boil 6 onions and shred 4 carrots until tender . Drain. Peel, dice and boil 8 potatoes till tender . Drain and mash thoroughly . Add 1/2 cup of evaporated milk and 1/4 cup of butter Add the cooked shredded carrots and onions , mix well . I topped the hutspot with cocktail franks and knackwurst sausages .

A SOY SAUCE AND GINGER MARINADE 2 WAYS .

In a small saucepan mix together 3/4 cup of dark soy sauce / tamari , with a 1/3 cup of sweet sherry ( apera ), 2 and tbs of dry sherry , 1 and 1/2 tbs of soft brown sugar , 1 tbs of miced garlic and 1 dsp of minced ginger . Bring to a simmer and cook over a low heat until thickened and syrupy . Ok now reserve 1/4 cup of the syrup and set aside . So you decide what protein you want to marinade ... I know this is wonderous on seafood , chicken , lamb , beef and pork ...oh , by the way try it on your vegetables . So pour the marinade over your protein or vegetable and chill for up till 4 hours . Then you can cook under a grill or pan fry and then drizzle with reserved sauce .

TAHINI BANANA BREAD

Preheat your oven to 180 deg C. Grease and line a log pan .(5"x 9") Whisk together (3) 1 cup of over ripe mashed bananas amd 1/2 cup of melted butter/ marg . Add 1/4 cup of soft brown sugar , 3/4 cup of castor sugar , 1/2 cup of tahini and 2 lightly beaten eggs . Whisk until fully combined . In a separate bowl mix together 1 and 1/4 cups of plain flour with 3/4 tsp of baking soda and 1 tsp of salt . Fold the flour mix into the wet ingredients . Do not over mix . Pour the batter into your prepared pan and bake in the preheated oven for 50 minutes or until a skewer inserted comes out clean . Allow to cool in the pan for 10 minutes and then remove to a wire rack. Then pour over the glaze while the bread is still warm . GLAZE..... Place 2 tbs of tahini in a small saucepan with 1 tbs of cream , pinch of salt and 1 cup of icing sugar . Whisk over a low heat until smooth . Pour over the warm bread and sprinkle with sesame seeds .

PAUL’S POTATO SALAD

Years ago when family gatherings were always held at Alma Park , St Kilda . I still love Alma Park and Paul's amazing potato salad, which always featured in our picnics. Boil 4 eggs till well done 5 minutes , drain , cool and skin, then slice . Boil 2 kg of new poatoes cut roughly into pieces , place in a large saucepan with water and boil over a high heat until the potatoes are tender . Drain and set aside . Fry 500gm of bacon pieces in a dry frypan until the bacon pieces are crisp . Remove from heat and set aside . While the potataoes are cooling , prepare the dressing , place 185 gm of mayonnaise in a medium bowl with 185 gm of sour cream , 1 tbs of minced garlic , 1 tsp of lemon juice and season to taste with cracked black pepper . Now all you have to do is toss the potatoes with the dressing and the sliced eggs .

eggs . Chill in the refrigerator before serving . Garnish with dried chives and fresh basil leaves and cracked pepper . SIMPLE FOOD AND GOOD MEMORIES GO HAND IN HAND ...

WASTE NOT... WANT NOT

I seem to be be checking the contents in my fridge continually . Today I removed a bottle of worcestershire sauce from the refrigerator door along with a bottle of tamari .... These bottles had dregs only remaining . I emptied the remains from both bottles and placed them in a measuring jar , the amount was minimal , less than 1/2 of a cup and then added water to make 1 and 1/2 cups . I placed the stock into ice cube trays . It's now going into the freezer and I will have a flavoursome stock at hand when needed .

CHOCOLATE HAZELNUT COOKIES

Preheat your oven to 180 deg C. Line a baking tray with baking paper . In a medium bowl add 310gm of plain flour , 1 tsp of bi caronate of soda , 1/2 tsp of salt and 90 gm of dutch cocoa , mix well and set aside . Now place 225 gm of room temperature butter in the bowl of your electric mixer along woth 220 gm of castor sugar , 155gm of brown sugar and mix on a medium speed until smooth . in a separate small bowl lightly beat together 2 eggs with 1 tsp of vanilla extract . Add the egg mixture a little at a time to the bowl with the butter , beat for 30 seconds after each addition and then gradually add the flour mixture until just combined . Stir through 170 gm of chocolate chips aalong with 140 gm of chopped hazelnts . Place 1 tbs rounds onto the baking tray about 5cm (2") apart . Sprinkle each cookie dough with salt ( lightly ). Bake for 10 minutes in the preheated oven , until the cookies are firm but still soft in the middle. Remove from the oven and leave on the baking tray for 5 minutes . Then move to a wire rack to cool completely . I melted some dark chocolate and drizzled over the cooled cookies and sprinkle over any remaining chopped hazelnuts . These are simple to make and delicious .

CHICKEN AND VEGETABLE KORMA

Today I made my favourite comfort food . First I made a paste of 4 tbs of desiccated coconut , 10 chopped cashews , 1 dsp of ground coriander , 1 tsp of garam masala , 2 tbs of minced garlic and finally 125 ml of water . Puree till you get a thick paste and then set aside . Now in a large fry pan heat 2 tbs of coconut oil over medium heat add 1 medium peeled and sliced brown onion , fry until the onion softens , then add 2 dsp of bush curry powder ( the blend is your choice ), 1/2 tsp of tumeric powder , 1/2 tsp of chilli powder ( your choice). Add 200ml of coconut milk , stir to combine . The aromas are filling your kitcken . It's time to add the paste and stir through over a low heat and cook for 5 minutes . Now add 2 sliced and cubed potates , 100 gm of frozen peas , 2 large grated carrots , 100gm of frozen baby beans, 4 tomatoes sliced into 8ths and 375 ml of vegetable stock , 1/2 bunch of coriander , stalks and roots finely sliced and finally 800 gm of pulled chicken . Bring this to the boil and simmer for 30 minutes , then add another 200ml of coconut milk , simmer till the mixture starts to thicken . The longer it sits the more intense the flavour . Enjoy .

TOM YUM POACHED SALMON

Tom Yum is a Thai marinade . Place 250 gm of halved cherry tomatoes in your processor along with 2 tbs of minced ginger , 3 tbs of minced garlic , 2 tbs of finely chopped coriander ( root, stems and leaves ). 2 tbs of minced lemongrass , 1 whole chilli sliced with seeds and 100gm of chopped and drained pineapple , now puree until a smooth paste forms . Heat 1 tbs of canola oil in a large pan and cook the paste over a medium heat for 8 minutes and then add 250 ml of fish stock , 2 chopped kaffir lime leaves and 2 tbs of fish stock . Cook for a further 5 minutes and season to taste . Now add 4 skinless salmon fillets to the pan and cook for 3 minutes each side and then remove the pan from the heat and let the salmon rest for a few minutes as the salmon will continue to cook with internal residual heat . Serve with brown rice and or a mixed leaf salad .

NOELENE’S COUNTRY COOKING CLASS TERM1 ( PART2 ) 2022

Week 5 1. EASY CHEESY SWEET POTATO MUFFINS 2. FRITTATA WITH CHERRY TOMATOES AND RICOTTA . Week 6. 1. Prawn risotto 2. Creamy potato casserrole Week 7. 1. Pound cake with caramel sauce . 2. strawberry mousse. Week 8. 1. Lemon moussee pudding 2.Prawn masala WEEK 9. 1. Coffee meringue 2.Sesame crusted tuna steaks . WEEK 10. This will be the Easter class 1. Greek chicken and lemon rice 2. Hot crossed bun and butter pudding .

NOELENE’S COUNTRY COOKING CLASSES FOR 2022 TERM 1 ( PART 1 )

Another year in the kitchen.....I can't wait to share the flavours and textures . Churchill Neighbourhood Centre allows me to hold hands on classes , where you bring along the the protein and some ingredients ,CNC supply the staples and the ability to prepare and cook under instruction . The end result is you get to take home a prepared 2 course meal every week . My class is called Noelene's country cooking .... and each week we will visit a country and experience flavours and meals you will want to make again to share . ... NOELENE'S ' COUNTRY COOKING ' Term 1.. Week 1 1.BLACK BEAN AND CHOCOLATE CAKE 2. ALOMND CRUSTED CHICKEN NUGGETS . Week 2 1.TOMATO AND ONION RICE 2.BEEF RENDANG . Week 3 1.KUNG PAO CHICKEN 2. HONEY CREAM MUFFINS Week 4 LARB GAI ..Thai chicken salad GERMAN CHEESECAKE WITH PEACHES . If you are interested in joining the community at the table , phone Rachael at the Churchill Neighbourhood Centre and book your spot .. 51203850 . Rachael will give an ingredients list . Come along and join us at the prep table , it really is fun and very productive .

GINGER

Ginger is an essential ingredient in a lot of dishes , ginger has a lot of medicinal benefits . Fresh ginger is also very expensive , fiddly to peel , chop and grate . I always purchase minced / crushed ginger , this is long lasting stored in your refrigerator .

BOMBAY POTATOES

I'm right into potatoes . I see there are also potatoes packaged as 'low carb 'potatoes , I asked the person attending the vegetable section of my local supermarket, what makes these potatoes low carb ? Guess what ? , all I got was a shrug of shoulders .!! Ok back to Bombay potatoes . Place 1 kg of small washed red potatoes in a large saucepan of salted water , bring to the boil and cook for 15 minutes or until the potatoes are tender . Drain Preheat your oven to 200 deg c. In a large oven proof dish add 4 tbs of canola oil , 1 dsp of mustard seeds , 2 chopped onions . Cook till the onions have softened . Add 1 dsp of turmeric , 1 tsp /1 dsp of chilli powder ( your choice ) , 1 dsp of garam masala . Add the potatoes and coat them thoroughly . Place the dish in the preheated oven and cook till the potatoes are golden and the skin bubbly . Serve with chopped coriander . I serve these with almond coated chicken .

SALT AND VINEGAR POTATOES

Just letting you know these are a treat . Preheat your oven to 200deg C. Place 1kg of all rounder washed and sliced in half red potatoes in a large saucepan , add 750 ml of white vinegar and 1 tbs of salt . boil , partially covered until potatoes are tender , then drain . Transfer the potatoes to a large baking paper covered oven tray . Using a fork , press down on the the potatoes until skins are split and slightly flattened . Divide 2 garlic cloves with skin intact and let them fall from your hands over the potatoes. Drizle with a little canola oil . Top the potatoes with stalks of rosemary if you have them growing in your garden . Bake in the preheated oven for 30 minutes or until the potatoes are golden brown .

TIME OLD QUESTION DO YOU SALT TO THE PASTA WATER ?

Yes you do , but it is really a question of how much do you add ? About 1 and 1/2 tbs per 500gm of pasta should be added after the water comes to the boil . Salting the water means the pasta is seasoned inside and out as it cooks . Much of the salt is lost after draining , so you will still need to season your pasta after cooking .

A TIP FOR USING FILO PASTRY

When your recipe calls for filo pastry , buy fresh filo pastry from the refrigerated section in your supermarket , rather than the frozen filo pastry . Frozen filo pastry can be dry and brittle which cracks easily .

ALMOND CRUSTED CHICKEN NUGGETS

Preheat your oven to 200 deg C. Line an oventray with baking paper . Remove the skin from 500gm of chicken breasts , slice and cut into bite sized chunks . Pat dry the chicken pieces and mix with 2 tbs of canola oil , ( use chilli oil if these are for adults ). In a separate bowl add 90 gm of finely chopped almonds with 3 tbs of grated parmesan cheese. Spread out the chicken pieces in a single layer on the baking tray , drizzle 1/4 cup of honey over the nuggets, sprinkle with 3 tbs of sesame seeds . ( turn the nuggets so there is honey and sesame seeds on both sides. ) Place in the preheated oven and bake for 8 minutes on both sides in which case the nuggets should be cooked through and the crust golden . remove from the oven and let them sit for 5 minutes before serving .