SWEET AND SOUR RED CABBAGE

This goes perfectly with the Xmas roast pork or ham . Cut 1 red cabbage ( about 750 gm 0 into quarters , remove the centre stalk and finely shred the leaves . Heat 3 tbs of peanut oil in a large saucepan over a medium heat and add the sliced / shredded cabbage , 2 onions peeled and finely sliced , 3 tbs of minced garlic and 2 medium apples , peeled, cored and sliced . Stir in 2 tbs of muscavardo sugar , 1 dsp of ground cinnamon and 1 dsp of ground nutmeg . Pour over 2 tbs of red wine vinegar and the juice and rind of 1 orange . Stir well with a wooden spoon and season with cracked pepper . The amount of cabbage will reduce during cooking . Cook over a medium heat , until the cabbage is tender . Now stir in 3 tbs of red current conserve , then taste and adjust seasoning , if necessary . Serve alongside your pork dish ...or whatever takes your fancy ...

CREAMY COCONUT , MANGO AND GRAPE PUDDING

Place 1 cup of quinoa grain ( white ) in a saucepan with 1 cup of water . Bring to the boil and reduce heat , cover and continue to simmer till most of the water has been absorded .( 2- 3 minutes ). Now stir in 3/4 cup of sugar and 1 dsp of vanilla extract . Pour in 1100ml of coconut milk and bring to the boil , then reduce heat and simmer for 30 minutes , stirring occasionally until the pudding is thick and creamy and the quinoa is tender . Now sprinkle over 1 dsp of cinnamon powder and stir through . Now peel 2 fresh mangoes , cube the flesh . Halve 12 red and 12 green seedless grapes Stir through the cubed mango and the grape halves . Ladle the mixture into individual serving dishes or a medium sized serving bowl . Scatter excess sliced grapes over top . Finish off with 1/2 cup of the toasted coconuts flakes over top . This pudding can be served warm or cooled in the refrigerator before serving . ( with or without cream )

CARROT , GINGER ,GARLIC , CAPSICUM AND CORIANDER PASTA

This is an easily prepared meal , plus filling and delicious . After a day of fruit duff preparation , a whole 9 of them .. you need to eat and this is delicious . Heat 2 tbs of canola oil in a pan and add 1 tbs of whole yellow and black mustard seeds , add 1 peeled and sliced onion when the mustard seeds begin to pop . Continue to cook until the onion is tender . Now add this mix to a large pot . I then added 5 cups of carrot juice ,( if you don't have any use vegie stock ), 1/4 cup of apple cider vinegar , 2 tbs of minced ginger , 3 tbs of minced garlic and a handful of fresh corriander chopped . Bring this to the boil and then reduce to a simmer . Add 400gm of shredded carrots and 2 sliced red capiscums , cover the pot and simmer for 40 minutes . Now it is time to add 1 cup of quinoa grain along with 1 cup of hot water , stir through and cover the pot and simmer for 10 minutes . Finally add 250 gram of premade girasoli and stir through till heated along with a packet of cherry tomatoes Serve with flat bread .... Yes life is good ....

XMAS FRUIT DUFF ( PUDDING )

Place 2 kg mix of dried fruit / glaced cherries / crushed mixed nuts ...in a bowl and pour over 1 cup of apera to soak . Cream 500gm of marg / butter with 3 cups of soft brown sugar in the bowl of your electric mixer . Mix until light and fluffy . Then beat in 10 eggs , a couple at a time ( make sure they are lightly beaten before adding). Mixed in 5 cups of plain flour mixed with 20 gm of mixed spice into the mixture and then fold in the fruit and nut mixture . boil a square metre of bleached calico then spread out on a bench and sprinkle well with flour ...( you do this because the flour creates a coating to the plum duff ) . Now pour the pudding mixture into the centre of the calico , now tie cloth securely allowing some room the duff to grow . Place your duff in a large pot on an upturned saucer or side plate and fill half way up the side of the duff and bring to the boil for 2 hours and simmer for 2 hours , you will need yo keep topping up the water . Drain water off when cooked and let the duff cooker in the cooker . Remove and let the duff dry completely. You can hang the duff but this one is very weighty , I put mine on a wire rack to cool completely , removed the calico and wrapped it in aluminium foil ( over and around ) and placed it in the refrigerator until it is required on Xmas day . When i will place the wrapped duff on an up turned saucer in the soup pot and fill fill 1/2 way up the duff with boiling water and let simmer for 1 hour before removing and uncovering the wrapping and serving with custard ... Keep the remaining fruit duff in a sealed container and serve with sliced butter over the remaining Xmas period . You can also divide the fruit duff mixture and divide the batter between smaller basins , covering with layers of foil....boil / steam as directed . this way you will be able to share fruit duffs as gifts to family and friends . Fruit duffs keep for up to 12 months in the freezer and prove a great dessert throughout the year.

XMAS FRUIT DUFF ( PUDDING )

I cannot blog and be preparing Xmas fruit duff's . I love Christmas time.. all the associated food and preparations . The preparation of the fruit duff is on going .... so is the tradition....

ROAST. CHICKEN WITH BACON , MUSTARD AND HERB STUFFING

Preheat your oven to 180 deg C . To start we need to prepare the stuffing . Heat 1 tbs of oil in a small frypan and add 1 small onion , peeled and chopped , 3 rashers of bacon , rind removed and chopped . remove this mixture from the pan and add to a large bowl and add 3/4 cup of quinoa flakes , 1 dsp of mustard , 2 tbs of parsley ,2 tbs of chves , 1 tsp of thyme , 1 tsp of oregano , the zest of 1 lemon , 1 lightly beaten egg and season with cracked black pepper . Mix well until thoroughly combined . Rinse your 2 kg chicken under cold water and thoroughly pat dry with kitchen paper towel. Spoon the stuffing mixture into the chicken cavity , secure with a metal skewer . Rub the skin with peanut oil and pour over the juice of 1 lemon , sprinkle with dried oregano and a sprinkle of salt and cracked pepper . Place in a lightly sprayed roasting pan and cook in the preheated oven for 1 and 1/2 - 1 and 3/4 hours .... check with a skewer inserted and the juices run clear . You can add your favourite vegetable around the chicken , ie pumpkin , hasselback potatoes if you wish in the last 45 minutes of cooking /roasting .

EASY SPINACH PESTO

Pesto is great to have on hand over the festive season when entertaining visitors . This pesto is easily prepared ...place 1 cup of fresh spinach leaves in a small processor along with 1/4 cup of fresh or dried basil leaves and 1 tbs of minced garlic . Process till combined Now add 1/2 tbs of peanut oil , 2 tbs of grated parmesan cheese 1/4 cup of apple cider vinegar , 1 tsp of chia seeds and continue to process until the mixture forms a thick , fragrant paste . Try this pesto with dry crackers and or a slice of your favourite cheese . This pesto is a great side to seafood .

LIGHT AND FLUFFY CHIA BLUEBERRY CAKE

This one is for you Jessika Klein . First make the chia gel , that is 9 parts water to 1 part chia seeds , 1 tbs of dry chia seeds added to 9 tbs of water. Place the chia seeds and water in a resealable container , shake or stir to avoid clumping . In about 15 minutes you will have chia gel . Preheat your oven to 180 deg C . Separate 2 eggs . In a small bowl , beat the egg whites until stiff peaks form , now beat in 1/4 cup of castor sugar a little at a time making sure that the sugar is dissolved between additions , set aside . In another bowl , cream 4 tbs of room temp marg / butter with 3/4 cup of castor sugar , 1/4 tsp of salt and 1 tsp of vanilla extract . Stir in the 2 lightly beaten egg yolks and the chia gel . The mixture will be yellow . In a separate bowl mix together 1 and 1/2 cups of plain flour and 1 tsp of baking powder . Now gradually add the flour mixture to the butter / sugar mixture along with 1/3 rd of a cup of milk . Once this is mixed , fold in the beaten egg whites , so the batter becomes smooth and soft . Now you need to prepare your blueberries , as you don't want the blueberries ending up on the bottom of your cake . The easy way to prevent this is by coating them in flour . Put 2 tbs of flour on a plate and then roll 1 and 1/2 cups of blueberries over the flour until they are all coated . Carefully fold in the coated blueberries to your batter . Now pour your batter into an 8" X 8" pan that has been well greased and lightly sprinkled with polenta . Top the batter with a mix of 1 tsp of ground cinnamon with 1 dsp of castor sugar ( cinnamon sugar ) . Bake in the preheated oven for about 50 minutes . A skewer inserted will come out clean when the cake is done . This cake can be refrigerated or even frozen ...

WHOLE SNAPPER WITH A MUSHROOM AND LEEK STUFFING

Steam 1/2 cup of quinoa grain in 1 cup of water in your rice cooker . heat 2 tbs of canola oil in a pan over a medium heat and saute 1 finely washed leek until soft . Add 250 gm of sliced mushrooms , season with a little nutmeg and cook until the mushrooms are soft , stir in 2 tbs of minced garlic . Now add 2 tbs of fresh chopped parsley and 1 dsp of dried oregano . Remove the pan and mix in the cooked quinoa and season with a little cracked pepper . Place the snapper , that has been cleaned and scaled ( 1.5 kg approx ) in a baking paper lined ovenproof dish . Preheat your oven to 180 deg C . Sprinkle the cavity of the fish with a little lemon juice and fill it with the stuffing mix. Pour extra lemon juice over the fish and drizzle with canola oil . Place the dish in the preheated oven and bake for 15 minutes . Remove from the oven and arrange tomato and onion slices over top of the fish and sprinkle with sliced spring onions and a little parsley . Lay a sheet of foil over the fish and bake for a further 30 minutes or until the fish is cooked through . Remove the foil and allow the tomato and onion to take on some colour . You may ask how do you get a snapper , get to know a fisherman or go to the Melbourne fish market ...

WHITE CHRISTMAS SLICE

Grease and line a 20cm X 30 cm slice pan with baking paper . Melt 500gm of white chocolate melts in the microwave in 30 second increments . Remove from the microwave and stir in 1 cup of rice bubbles , 1 cup of sultanas , 1 cup of desiccated coconut , 2/3rds cup of dried apricots and finally 1/2 cup of sliced red gl;ace cherries . Press the mixture firmly into the prepared pan . Refrigerate until firm ... If you are not a fan of dried fruit you can substitute them with 160 gm of chopped spearmint lollies , 100gm of chopped berry jelly lollies , 110 gm of chopped yellow jelly babies and follow the above recipe .

APPLE / PEAR AND CINNAMON CRUMBLE

This is another version of Apple/Pear Brown Betty . Versions of this recipe date back to the 1800's . Though the British crisp crumble are clearly similar to Brown Betty seems to be of American origin , rising in popularity along side of the Aussie cobbler around the turn of the century . My thoughts are the crumble are of English influence , the Brown Betty could only come from America , and ' the cobbler ' is Australian by definition . Preheat your oven to 170 deg C . Peel and core 5 pears / apples or a mix of both and then slice into slices into a bowl . In a separate bowl combine 1 cup of brown sugar ( loosely packed ) , 1 dsp of ground cinnamon , 1/4 tsp of nutmeg , 1/4 tsp of ground cloves , 1/4 tsp of ground all spice and 1 cup of quinoa flakes . Melt 125 gm of marg / butter and pour into the sugar mixture . Remove 2 tbs of the mixture to a small bowl and add 1/2 tsp of cinnamon , now toss this mix through the apple / pears with your hands . Place the apples/ pears into the ovenproof dish and top with the remaining sugar mixture and bake for about 40 minutes or until the fruit is tender and the crumble is crisp . Serve warm or cold on its own or with cream .

APPLE CAKE

Preheat your oven to 160 deg C . Grease a 20 cm springform pan . Cream together 185gm of butter / marg with 1 dsp of lemon rind with 2/3 rds of castor sugar, in a small bowl with an electric mixer until light and fluffy . Beat in 3 lightly beaten eggs and stir in combined flours ( 1 cup of self raising flour and 1/2 cup of plain flour ) . Turn the batter into the prepared pan . Peel 2 apples , cut into quarters , remove cores , make lengthways cuts into the rounded sides of the apple quarters , slicing 3/4 of the way through . Arrange quarters , rounded side up , around the edge of the cake . Bake in the preheated oven for 60 minutes or until the cake is golden and a skewer inserted comes out clean . In a small bowl sprinkle 1 tsp of gelatine over 2 tbs of boiling water , dissolve and add 2 tbs of appricot jam . Spread half the mixture over top of the cake . Cool the cake in the pan , remove the cake from the pan and brush with remaining warmed jam mixture .. This is a show stopper .

MANGO , SWEET POTATO AND TOMATO CURRY ( V )

This is an amazing dish and should be considered to be part of your Christmas lunch , actually this is delicious anytime of the year . We will be preparing this in class next week . Heat 2 tbs of of canola oil in a large saucepan add 1 tbs of mustard seeds and cook over a medium heat until they start to pop , then add 1 peeled and thinly sliced onion , continue to cook until the onion softens . Stir in 1 tbs of ground turmeric , 2 tbs of bush curry , 1 dsp of dried cardamon , stir through and cook for a few secondsa . Now add 2 tbs of minced ginger , 1 tbs of ground paprika , 4 tbs of minced garlic, 1/2 tsp of salt and cook until fragrant . Stir in the 800 gm of cherry tomatoes and the 500gm of sweet potato peeled and cubed , along with 1 x 400 ml can of coconut milk . Bring this to the boil then reduce to a simmer until the sweet potato softens . Stir in 1/2 cup of water with 1 cup of quinoa grain . Simmer on a low heat for a further 15 - 20 minutes until the quinoa and sweet potato are cooked . Peel 2 mangoes and slice into pieces add to the pan and heat through , stir through 1/2 cup of cilantro / coriander , squeeze over a little lime /lemon juice and serve garnished with coriander leaves . Seriously delicious and filling ...

HERB LOAF

Preheat your oven to 180 deg C. Grease a 20cm X 20 cm pan with cooking oil and a light sprinkle of quinoa grain . Place 1 cup of plain flour into a bowl with 1 tsp of bi carb of soda , mix through with a wooden spoon . Now add 1 cup of quinoa flakes , 1/2 tsp of salt , 1/2 tsp of ground paprika , 2 tbs of dried chives , 1 tbs of dried parsley , 1 dsp of chopped fresh rosemary ,1 tsp of thyme and 1 dsp of minced garlic . Mix to thoroughly combine . Place 2 tbs of canola oil in a cup along with 1 dsp of vinegar and then fillthe cup with milk and stir through , then add to the batter , stir till combined with a wooden spoon . pour the batter into the prepared pan and smooth over with the back of a spoon , LIGHTLY spray with cooking oil and finish off with a sprinkle of quinoa grain . Bake for 25 minutes or until the loaf is golden . Leave to cool in the pan . To serve just break into pieces and dip into olive oil and or accompany with olives and sliced pastrami . It is also delicious spread with butter .

CHICKEN AND PRESERVED LEMON TAGINE WITH COCONUT QUINOA

Slice 1 kg of skinless chicken thigh fillets in half and place them in a large plastic bag. Mix together in a bowl...1 dsp of ground coriander ,1 tsp of tumeric , 1 tsp of ground ginger , 1 tsp of cumin , 1 tsp of salt and 1 tsp of cracked black pepper . Sprinkle this mix over the chicken and give the bag a really good shake to coat the chicken with the spices . Now peel and slice 2 medium onions and place in a the bottom of an oiled tagine / pot with a tight fitting lid , place the seasoned chicken pieces on top in a single layer and then cover with the remaining onion slices . Remove and discard the pulp from one preserved lemon and chop the rind into small pieces and scatter them over the chicken along with 2 tbs of minced garlic mixed with 1/2 cup sliced olives . Sprinkle with a pinch of saffron and a good drizzle of peanut oil . Finally add 1/2 cup of water and swirl through with a wooden spoon , cover and bring to the boil , then reduce and simmer covered on a low heat for for 60 minutes or until chicken is cooked and onions soft . If you don't have a tagine you could just your slow cooker and cook on high for 4 hours . Serve with coconut quinoa ..... Place 1 and 1/2 cups of quinoa in a medium sized saucepan with 1 and 1/2 cups of coconut milk and 1 and 1/2 cups of hot water . Bring this to the boil andcover and simmer on a low heat for 15 minutes , until all liquid has been absorbed . Lightly stir through the finely chopped / grated zest of 1/2 lemon and chopped coriander with a fork before serving with the chicken. N.B For you odd people who don't like coriander please substitute it with fresh oregano .

COUNTRY COOKING CLASS , NOV 8 TH AND 9TH

Country cooking class took us to England and the Middle East …..this week . Lemon Twist and mustard crusted salmon with dill and lemon .. Tuesday and Wednesday classes produced amazing results well done everyone!!! Every week , I am amazed at the community connection of the prep table … Everyone with a story , living in different areas in and out of Churchill … but we come together every week and share stories while we are chopping , blending , kneading …. The community of the cooking table is priceless

ROCK CAKES.....

These are delicious with a cup of tea or coffee or just sharing . I covered this batch with a peanut and honey topping and sprinkled with a little xmas glitter. Preheat your oven to 180 deg C . Line a baking tray with baking paper . Place one cup of quinoa flour into a bowl with 1/2 cup of castor sugar , 1 tsp of ground cinnamon , 1/2 tsp of bi carb of soda and finally 1 cup of quinoa flakes . Mix well . Rub in 125 gm of room temp marg / butter , until; mixture resembles coarse breadcrumbs . Now mix in 180 gm of mixed fruits . In a small bowl mix together 1 egg lightly mixed , with 1/2cup of milk and 1 tsp of vanilla extract . pour the milk mixture into the flour and use a bread knife to cut through and mix until the batter consistency is moist and firm . Place spoonfuls of the mixture onto the prepared tray and sprinkle with a little extra sugar. Bake in the preheated oven for 20 minutes or until golden and firm to touch . I did not not sprinkle with sugar before baking as I spread the cooked rock cakes with a honey and peanut butter topping and decorated with a little Xmas bling .

MUSTARD CRUSTED SALMON WITH DILL AND LEMON

We will be preparing this dish in "Country cooking class' tomorrow. Preheat your oven to 180 deg C . Grease your roasting pan and lay your salmon fillets skin side down . Place 2 tbs of Dijon mustard in a bowl with 2 tbs of minced garlic , 2 tbs of chopped thyme, the zest of 1 lemon , 3 tbs of lemon juice ,1 whole onion finely chopped ( white and green part ),3 tbs of dill finally add 1 tbs of peanut oil . Mix thoroughly to combine . Now mix in 1 cup of quinoa flakes and cracked black pepper . Use your hands to squeeze the mixture together so it holds . Divide the mixyure into four and spread evenly over the top of each fillet . Drizzle lightly with a little peanut oil and bake / roast for 15-20 minutes until the topping is golden and the salmon is cooked . Serve with mixed grain and or a salad .

LAMB WITH POMEGRANATE, MINT AND NUTS

Place 1 cup of quinoa in 2 cups of water in a small saucepan . Bring to the boil, then reduce the heat and simmer , covered until all te water is absorbed. Remove from the heat and set aside . Heat a frypan until hot . Rub lamb fillets ( 750 gm ) on both sides with a little canola oil and season with salt and pepper . Place the lamb fillets in the hot pan , sear on both sides and cook 3- 4 minutes on each side for the meat to be pink. Remove the fillets to a plate and wrap in aluninium foil and allow to rest . Add 2 tbs of canola oil to the pan and add 60 gm of skinless almond kernals , 45 gm of pine nuts and 1 cup of raisins , gently toast until the nuts and raisins lightly change colour . Now stir in the cooked quinoa and 60 gm of pistachio nuts and mix well . Slice the lamb fillets into thin slices and add to the pan with any juices . Finally add 1 cup of pomegranite arils and stir through 1 cup of freshly chopped mint . Season to taste with cracked black pepper .

LEMON FRUIT TWIST

We will be preparing this ' lead up to Christmas " bun . A little Christmassy treat to share with a cuppa when friends call in for a catch up before the big day . Preheat your oven to 160 deg C . Lightly grease an oven tray and line with baking paper . Place 2 nd 1/2 cups of self raising flour in a large bowl and rub in 60 gm of butter / marg. Stir in 1 tbs of castor sugar , 2 tbs of sultanas ,1 dsp of lemon rind , tghen 1 lightly beaten egg and 1/2 cup of milk . Now knead the dough on a 'lightly' floured surface until smooth .( use the heel of your hand.) Divide the dough into 3 , roll each into 40cm roll . Plait the rolls firmly together to form a round shape . Place on the oven tray and bake in your preheated oven for 20 minutes . While the dough is in the oven , prepare your sugar glaze ...mix 1 tbs of sugar with 2 tbs of boiling water and mix till the sugar is completely dissolved . At the end of baking time 20 minutes , brush the twist with your sugar glaze and then return it to the oven for 5 minutes . Lift on to a wire rack to cool . Okay now prepare your lemon icing ... Mix together 3/4 cup of icing sugar , 1 tbs of lemon juice , 15 gm of softened butter / marg and 1 tbs of boiling water ... to mix to a pouring consistency . Drizzle your twist loaf with the icing . Sprinkle with 2 tbs of mixed peel and 2 tbs of chopped glace cherries .

DESSERT OPTIONS

CHILLED AND FROZEN DESSERTS ..... These include jellies, ice -cream, gelato, granita and sorbet. These can be desserts in themselves, used as a base or filling for other frozen desserts or served as a side to a host of many other sweets. FRIED DESSERTS ...... While pan frying and deep frying are not usually associated with desserts, we can't forget that crepe and fritter batters form the base for many desserts. Crepes or pancakes can be wrapped aroound fillings, or simply eaten with lemon juice and sugar, stacked and drenched with sauces, infused with flavourings or layered. Sweet fritters are deep fried batter, sometimes containing fruit or nuts. Fried desserts are best eaten hot and served dusted with sugar. ACCOMPANIMENTS..... For a change from serving ice-cream or cream with desserts try ...creme fraiche, mascarpone or sour cream. Mascarpone, a rich heavy cream cheese served in Italy with pastries, cakes and fruit. Yoghurt makes a great foil for very sweet desserts. You can also add honey to Greek yoghurt and serve with fresh fruit. Sorbet makes a light and refreshing change to ice-cream. Creme anglaise is a thin pouring custard, perfect served with baked desserts and puddings. Fruit coulis ( pureed fruit with sugar ) should be light and not too sweet allowing the taste of the fruit to shine. Try a berry coulis with a rich chocolate cake.

DESSERTS ...( PART 2 )

PUDDINGS .... Puddings are often steamed for hours in a pudding basin to bring out the rich flavour and dense texture they are know for . Back in the day they were made with suet , dried fruits , starch , spices and spirits . Now a day they are made with a range of flavourings such as chocolate, fruit , ginger and dates . Puddings are often served with a sauce that enhances the base flavour , such as chocolate , toffee or lemon . FRUIT DESSERTS .. Always select firm , ripe fruit for your fruit dessert , avoiding any with bruised or discoloured skin and always take advantage of surplus fruits in season . Many stone fruits are delicious preserved in spiced liqueurs . Dried fruit poached with cinnamon , cloves and your favourite liqueur make a great winter dessert when there is not always a great variety of fresh fruit available .

DESSERTS ( PART 1)

Desserts whether it's a creamy custard or a fruit sorbet , dessert is the part of a home cooked meal we all look forward to . EGG BASED DESSERTS..... Custards , ice- creams , mousse and meringues are all egg based desserts . Custard can be baked in a water bath to create bruille or creme caramel . Creme patisserie is a thickened custard used in fruit tarts or for filling profiteroles . Mousse and bavarois are thickened , moulded and chilled custards . A tiramisu is an Italian coffee flavoured layered dessert with sponge fingers , custard and mascarpone . BAKED DESSERTS.... Baked desserts such as pastries , cakes , pies and tarts require a little more effort to prepare than other types of desserts . Souffles do need to be prepared carefully , do not over whip the egg whites , gently fold them into the souffle base and bake immediately . Souffles must be served straight from the oven .

WHOLEMEAL , BANANA AND MIXED FRUIT LOAF with a COCONUT HONEY TOPPING .

Grease and line 15cm X 25cm loaf pan preheat your oven to 1690 deg C . Place 1 and 1/2 cups of self raising wholemeal flour into a large bowl , mix in 1 cup of wheatgerm , 1/2 cup of raw sugar and 250 gm ( 1 and 1/2 cups ) of mixed fruit . Using a wooden spoon stir in 125 gm of melted butter / marg , and 1 and 1/4 cups of milk , 2 lightly beaten eggs and 1 cup of mashed bananas ( 1 used 3 really ripe bananas ) . Now pour the batter into the prepared pan . Bake for 1 and 1/4 hours or until a skewer inserted comes out clean . Let stand for 5 minutes before turning out to a wire rack . Once the cake has cooled , prepare the coconut honey topping . Place 30 gm of marg / butter in a small saucepan with 2 tbs of honey , heat until butter has melted and combined with the honey . Now add 1 cup of shredded coconut , stir for 5 minutes or until the coconut has lightly browned . Carefully smooth over the top .

PUMPKIN

Pumkins are also known as winter squash and are a really versatile vegetable . Pumpkins can be baked , pureed and boiled . Pumpkins take on the flavours of spices and can be cooked in a curry or baked in the sweetest desert . The flesh of the pumpkin can also be candied and made into jams and preserves . There is one thing you can't do with pumpkin and that is serve it raw . You can add pumpkin to a gratin , a mash , a warm salad or in a cake . There are so many varieties of pumpkin , and they come in all shapes , sizes , colours from miniatures to 45 kg monsters . The skin of the pumpkin can be smooth , segmented , ridged or warty and can range in colour from blue/ grey to green , yellow striped to cream tan .

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EGGPLANT

The eggplant is often thought of as a Meditteranean vegetable as some of the most iconic eggplant dishes come from that part of the region . But let's not forget caponata and egg plant parmigiano from Italy , ratatouille from the south of France , moussaka from Greece . Turkey is thought to have at least 1000 recipes for eggplant of which imam biyildi is the most known . So it might suprise you that the eggplant is native to Asia , possibly originating in India or Burma . The English took the French name aubergine for eggplants as the first eggplants they encountered were small ,egg shaped and ivory white in colour . There are many eggplant varieties , they come in many shapes , sizes and skin colours , from black, pink and white striped , lavender or green .