CLASSIC CARROT LOAF

Preheat your oven to 160 deg C . Place 2 cups of sef raising in a bowl with 1 tsp of bi carb of soda , 1 tsp of nutmeg and 1/2 tsp of salt . Stir in 1 cup of raw caster sugar , 1/2 cup of chopped walnuts and 1 and 1/2 cups of grated carrots . In a separate bowl beat together 2 eggs , 3/4 cup of rice bran oil / canola oil and 225ml of evaporated milk . Pour the wet ingredients into the dry ingredients and using a wooden spoon , mix well to combine . Turn into a well greased 23x 12 cm ( 9x5 in) loaf pan . Bake in the preheated oven for 90 minutes or until when tested with a skewer , the skewer comes out clean . Let the loaf cool in the loaf pan then remove and wrap in foil and store in the refrigerator for a couple of days before slicing and spread with butter or covered with a cream cheese , butter,crunchy peanut butter and icing sugar, icing .

GOLDEN SYRUP BANANA CAKE

Preheat your oven to 180 deg C. Grease and line a 22cm round pan with baking paper . Pour 100gm of golden syrup over the base of your pan. Slice 2 medium and ripe bananas in half lengthwise and place cut side down into the golden syrup. Set the pan aside while you now prepare the batter . Peel and mash another 2 medium and ripe bananas in a small bowl add 2 well beaten eggs to the mashed bananas along with 1/4 cup of cream and 1/4 cup of milk , use a wooden spoon to combine . In a medium bowl add 3 cups of self raising flour with a 1 tsp bi carb of soda 1 tsp of cinnamon and 1 tsp of nutmeg,45gm of castor sugar and add 120 gm of butter/ marg . Use your fingertips to rub the butter / marg into the flour mix until it resembles breadcrumbs . Now using the wooden spoon mix to combine with wet mixture . Pour the mixture over the sliced bananas and golden syrup in the lined baking pan . Bake in your preheated oven for 50 minutes or until a skewer inserted comes out clean . When cooked remove from oven and cool the cake in the pan for 1 hour before turning out the cake onto a serving plate .

LAMB SHANKS WITH TOMATO , WHITE WINE AND WHITE BEAN MASH .

A great winter dish . You will need 4 lamb shanks . Heat 4 tbs of rice bran oil / canola oil in a large pan that will fit the shanks in one layer . Fry shanks until brown all over then transfer the shanks to a plate . Now add 2 cppeled and chopped onions to the pan along with 2 capsicums trimmed and sliced and cook till tender . Lightly oil the bowl of your slow cooker . Place the shanks into the bowl along with 2 bouquet garni . In a separate bowl mix together 1 and 3/4 cups of dry white wine , 1/4 cup of balsamic vinegar , 4 tbs of minced garlic , 4 tbs of dried rosemary ,500 gm of cherry tomatoes . Add the liquid and tomato mixture to your slow cooker with the lamb shanks . Season with cracked black pepper . Cover your slow cooker and set on high for 6 hours . The meat will be falling from the bone . To prepare the white beans drain 2x 400gm cans of white beans and place in a saucepan with fresh water , bring to the boil and until the beans are heated through , drain and lightly mash , retaining some texture ( not pureed ) . season with a little sweet paprika . To serve , scoop a ladle of the warmed beans into each bowl and top with the lamb shanks and a little sauce .

SALMON AND SPINACH QUICHE

Preheat your oven to 180 deg C . Combine 210 gm can of red salmon ( drained and mashed ) with 250 gm of sour cream , a small bag ( 300gm ) of baby spinach leaves ( finely chopped ), 4 eggs lightly beaten , 100gm of tasty grated cheese , 2 tbs of dried chives and a good sprinkle of cracked black pepper . Mix gently to combine . Line a flan pan ( 20 cm ) that has been greased and lined sides and base with 2 joined sheets of pre made puff pastry . Pour in the quiche mixture and bake for 35 minutes or until firm to touch .

OLIVE AND ANCHOVY MELTS

You can use 1 large foccacia or 4 small focccacia / pita breads . Preheat your grill on high . Grill each foccacia / pita breads lightly on both sides and then spread with a thin layer of minced garlic and chunky salsa . Top with a sprinkle of sliced and drained black olives , then 2 anchovy fillets chopped per small foccacia ( you will need 8 anchovy fillets if using 1 large foccacia ). In a separate bowl combine 50gm of grated mozzarella cheese with 50 gm of grated cheddar cheese and 50gm of grated parmesan cheese , 1/2 tsp of chilli flakes and finally 1/2 cup of finely chopped basil leaves . Mix well . Divide the mixture between the 4 foccacia or all over the large foccacia . Grill until golden and serve immediately .

COCONUT AND CINNAMON BREAD /LOAF

It's the perfect Sunday weather to make a coconut and cinnamon loaf . Preheat your oven to 180 deg C . Grease and line a loaf pan with baking paper . In a small bowl whisk together 2 eggs with 300ml of milk and 1/2 tsp of vanilla extract . In a separate bowl mix together 260 gm of all purpose flour ( I used quinoa flour , I have said previously don't be afraid to use different flours , eg buckwheat , coconut , quinoa). along with 1 dsp of baking powder and 1 dsp of ground cinnamon . Now add 1 cup (230 gm ) of castor sugar and 150 gm ( 1 and 3/4 cups ) of dessicated coconut. Stir to combine . Gradually add the egg mixture to the dry mixture and stir until combined , then mix in 75 gm of melted butter . Pour into the prepared pan and bake in the preheaed oven for 50 minutes , or until a skewer inserted into the middle comes out clean . Set aside to cool in the pan and then insert onto a wire rack . Cut into thick slices and sprinkle with icing sugar . This is also absolutely beautiful toasted or grilled and served with butter ...

‘MAGICAL’ CINNAMON CRISPS

These are magical and so easy to prepare .... Preheat your oven to 180 deg C . Place 1/2 cup of butter/ margarine You will and 3/4 cup of castor sugar in a bowl and beat until light and fluffy . In a separate bowl mix together 1 cup of plain flour with 1/4 cup of S.R flour and 3/4 tsp of bicarbonate of soda . Beat 1 egg in another bowl . Now alternatively add the flour and egg mixture to the the butter mix ,turn onto a lightly floured board and knead briefly until a dough has formed . Wrap in plastic wrap and refrigerate until firm .( 45 minutes ) Now place 1 dsp of ground cinnamon in a bowl with 1/4 cup of castor sugar and mix to combine and place on a sheet of baking paper . Roll pieces of the firm dough into small balls and roll the balls in the sugar mixture . Place the balls 5 cm apart on lined baking trays and bake till golden . Remove to wire trays to cool . You will make these again ..

WORLD WIDE ‘COUNTRY ‘ COOKING CLASSES , CHURCHILL NEIGHBOURHOOD CENTRE

The Tuesday 'COUNTRY' cooking class will continue its flavour journey throughout the countries and continents around the world . At the end of each class you get to take home a two course meal . Term 3 commences on Tuesday July 11th at 10.am . For enrolments and costs phone CNC 0351203850. The world of flavour is at your fingertips in this class .

TUNA PUFFS /QUICHES

You will need a 185gm can of tuna , drained and flaked . Preheat your oven to 180 deg C . Lightly grease a muffin tray .(line with patty pans optional ) Beat 2 eggs together with 60 ml of cream , season to taste with fresh or dried dill and cracked black pepper , fold in 40 gm of grated tasty cheese and finally the flaked and drained tuna . Place spoonfuls of the mixture into the muffin holes and bake for 12 minutes or until puffed and golden . Serve hot or warm .

MARBLE CAKE

Preheat your oven to 180 deg C . Lightly grease a medium loaf pan and line with baking paper . Place 55gm of plain chocolate in a small bowl with 3 tbs of milk and heat in a microwave ( 10 second increments ) until the chocolate has just melted , set the aside. Cream together 70 gm of butter/ marg with 85 gm of castor sugar , until light and fluffy . In a separarte bowl beat together 1 beaten egg with 3 tbs of sour cream and slowly beat into the butter mixture . Mix together 115 gm of s.r flour with 1/2 tsp of baking powder and fold into the batter using a metal spoon . Divide the mixture in half , in one half stir the chocolate mixture through . Add 1/2 tsp of vanilla extract to the plain batter . Spoon the chocolate and vanilla mixtures alternatively into the prepared loaf pan , swirling lightly with a skewer for a marbled effect . Bake in the preheated oven for 45 minutes or until well risen and firm to the touch and a skewer coming out crumb free when inserted . Cool in the pan for 10 minutes , then turn out on to a wire rack to finish cooling .

MINI SARDINE MUFFINS

Preheat your oven to 180 deg C. You will need 1 x 125gm can of sardines in tomato sauce , place the sardines in a bowl and mash with a fork , set aside. In another bowl mix together 180 gm of S.R flour and 1 tbs of dried thyme . In a separate dish beat 1 egg with 60 ml of canola oil and 180 ml of milk . Quickly and lightly combine the dry and liquid ingredients . Now fold in the mashed sardines . Spoon the mixture into lightly greased muffin pans . Bake in the preheated oven for 15 minutes or until golden . Serve warm , these are really tasty .

HAM - MUSTARD SCROLLS

Preheat your oven to 180 deg C . Grease and line a baking tray . Place 2 cups of s.r flour and 1 tsp of baking powder in a medium bowl . Add 1 and 1/2 cup of butter / marg , use your fingertips to rub the butter into the flour until it resembles bread crumbs . Now mix together in a separate small bowl 1/2 cup of milk with 1 well beaten egg . Stir the milk mixture into the butter / flour mix to form a soft dough , using a bread knife to combine . Turn the dough onto a lightly floured bench and shape into a 2cm thick rectangle . Now to make the filling ...place 200gm of diced bacon pieces in a bowl with 1/2 cup of ricotta cheese , 1/2 cup of grated cheese ( your choice ) and 2 tbs of wholegrain mustard. Mix to combine . Spread the filling over the dough and roll up from the short side . Use a serrated knife to slice the roll into 2 cm thick slices . Place the slices on the prepared oven tray. Bake for 15-20 minutes or until puffed and golden . I have served these warmed with eggs for a delicious weekend breakfast .

BANANA LOAF

Preheat your oven to 180 deg C. Lightly grease and line a large loaf pan (900gm capacity ). In a large bowl mix together 125gm of white s.r flour, 100gm of wholemeal s.r flour , 150gm of dememera sugar , a pinch of salt ,1/2 tsp of ground nutmeg and finally 1/2 tsp of cinnamon . In a separate bowl , mash 2 large ripe bananas , stir through 175 ml of orange juice along with 2 well beaten eggs and 4 tbs of canola/rice bran oil . Pour the wet ingredients into the dry ingredients and mix well . Spoon into the prepared loaf pan and bake in the preheated oven for 1 hour . test to see if the loaf is cooked by inserting a skewer into the centre , if it comes out clean the loaf is done .(if not bnake for a further 10 minutes and test again ) . Remove from the oven and leave to cool in the pan . When cool turn the loaf out , slice and serve .

FRESH HERB AND OAT SCONES .

Preheat your oven to 200deg C Place 185 gm of self raising flour , 45 gm of instant oats and 1/2 tsp of baking powder in a bowl . Rub through 30 gm of marg / butter, until the mixture resembles breadcrumbs . Stir in 1 dsp of fresh parsley ( chopped ) , 1 dsp of fresh basil , 1 dsp of fresh rosemary ( chopped ). make a well in the centre of the mixture and pour in 3/4 of a cup of milk . Mix together with a bread knife until all ingredients are combined . Turn out the dough onto a lightly floured board /bench and shape the dough into a roll. Now slice the roll into rounds . arrange the scones side by side on a baking sheet lined with baking paper . Brush tops with a little extra milk and bake in your preheated oven for 15 minutes or until the scones are golden brown . These scones can be frozen in advance and just reheat them before serving .

CORNBREAD

Mix together 125gm of plain flour with 1 tbs of baking powder and 3/4 tsp of salt . Stir through 30gm of sugar and 125 gm of cornmeal .( polenta ) Add 2 well beaten eggs , 1 cup of milk and 30gm of melted butter/ marg . Beat until just smooth , I used a wooden spoon . Pour into a 23x 23 x 5 cm pan lined with baking paper and bake at 220deg C for 20 minutes . Remove from the pan, cool and slice into squares . Serve with butter.

BISCOTTI (CHOC -ALMOND )

Preheat your oven to 180 deg C . Mix together 2 cups of plain flour , 1/2 cup of cocoa powder and 1 tsp of bicarbonate soda into a bowl . Mix in 1/4 cup of melted butter / marg , 2 tbs of milk and 2 tbs of Apera . Make a well in the middle of the flour mixture ,add 1 cup of castor sugar , 200gm of almond flakes and 2 well beaten eggs . Mix well to form a soft dough . Now turn the dough onto a lightly floured surface and knead until smooth . Divide the dough into 4 equal portions . Roll out each portion of dough to make 4 x 5mm thick and 4cm wide strips. Place the strips on a baking tray lined with baking paper . Brush the surfaces with beaten egg yolk and bake in the preheated oven for 30 minutes or until the almond flakes are lightly browned . Remove the baking tray from the oven and cut the strips into 1 cm slices , return to the oven ,cut side down and bake for 10 minutes or until the biscotti is dry .

LEMON RICOTTA SLICE

Preheat your oven to 180 deg C . Lightly grease and line a slice tray ( 20 x 30 cm ), extending baking paper over the sides . Place in a bowl 1 tsp of baking powder 180 gm of melted butter, marg , 220 gm of plain flour along with 1/2 cup 105 gm ( 1/2 cup )of castor sugar . Using your finger tips rub the ingredients until they come together and forms a ball, add 1 beaten egg using a flat sided knife until combined . Press the mixture into the prepared slice tray . Place in the preheated oven for 15 minutes . Remove from the oven . Reduce the oven heat to 150 deg C . In a non metallic bowl, using electric beaters , beat together 350gm ( 1 and 1/3 cup) of ricotta cheese , 2 tbs of lemon zest and 185 ml ( 3/4 cup) of lemon juice , 105 gm ( 1/2 cup ) of castor sugar and 3 3 lightly beaten eggs . pour the combined mixture onto the pastry case and bake for 30 minutes . the slice will still have a slight wobble at this stage . Cool slightly and refrigerate for 2 hours to firm . Slice into 14 pieces and sprinkle with icing sugar .

A TRUTHFUL THOUGHT

The man who borrows trouble , thereby places a morgage on his peace of mind ......

LAMINGTONS

Lamingtons are so easy to prepare and a favourite with most people . Preheat your oven to 180 deg C . Grease a 20cm x 30cm lamington pan and line with baking paper . Beat 6 eggs in a large bowl with an electric beater until thick and creamy (about 10 minutes). Gradually beat in 150gm ( 2/3rds of a cup) of castor sugar , dissolving between each addition . In a separate bowl mix together 1/3 rd cup ( 50gm ) of cornflour , 1/2 cup of ( 75gm )plain flour and 1/3 rd of a cup (50gm ) of s.r flour . Fold the blended flours into the egg mixture . pour the mixture into the prepared pan . Bake for 35 minutes in the preheated oven . When done turn the cake out onto a wire rack covered with baking baker to cool . While waiting for the cake to cool , prepare the icing . Mix together 4 cups ( 640gm ) of icing sugar adding 1/2 cup ( 50gm) of cocoa powder . In a small bowl add 15gm of butter/marg in 1 cup (250ml) of milk and warm in a microwave until the butter has melted . Stir the warmed milk mixture through the combined icing sugar mix , until icing is of a coating consistency . Slice the cooled cake into 16 pieces , dip each square into the icing mix , drain off excess. Toss the squares in a bowl with 2 cups of desiccated coconut . Place lamingtons back on wire rack to set .

CHEESY BUBBLE AND SQUEAK CAKES WITH BACON

Cut 4 large 'all rounder' potatoes into pieces and cook them in simmering water until they are soft . Drain the potatoes and place them back in the pot with 2 tbs of milk and mash them until they are smooth . Shred 480 gm of a Savoy cabbage and place it in non stick fry pan with 2 tbs of butter/marg and cook until the cabbage is soft . Now add the softened grated cabbage to the mashed potatoes in the pot adding 120 gm of grated cheese . The mixture should now be stiff enough to form the potatoes into cakes , it is up to you whether you want to make large or small ones . Heat 1 tbs of oil in the same frypan you used for the cabage, on both sides until crisp over a medium heat and cook 8 rindless slices of bacon . Remove the bacon from the pan , keep warm. Add the potato cakes to the pan and fry them on both sides until they are golden and slightly crisp . Shake the pan occasionally to move the cakes around so they don't stick. Serve with the bacon strips .

TREACLE TART

You can make the pastry in the usual way by mixing together 1/2 cup of plain flour with 1/2 cup of s.r flour . Then rub in 75 gm of room temp butter / marg with your fingertips then finally add 1 tbs of water and a couple of drops of lemon essence . Preheat your oven to 180deg C . Now roll out the dough and line an 18cm tart plate . Allow the pastry to rest in the refrigerator for 30 minutes to prevent pastry shrinkage when blind baking . For the filling , combine 1/2 cup of treacle ,( if you want a sweeter tasting tart you can replace the treacle with golden syrup and 1 dsp of treacle)the grated rind of 1 lemon along with the juice , in a separate bowl whisk together 2 eggs , 1/4 cup of cream ,1 tsp of vanilla extract and 1/2 tsp of ground ginger . Whisk the treacle / golden syrup mixture together with the egg mixture and contine to whisk in 2 and 1/2 tbs of almond meal . Pour the filling into the pastry case and bake in the preheated oven for 30 minutes or until filling is set in the centre and moves as one when jiggled . Cool and serve with whipped cream .

CHINESE BEEF IN SOY

We will be preparing this dish in 'Country 'cooking class this week . When making this dish at home I use kangaroo steak , sliced into good sized cubes . Using a non metallic dish prepare a marinade of 1/3 cup of soy sauce , 2 tbs of honey ,1 tbs of wine vinegar , mix to combine . Place the beef or kangaroo cubes into the marinade mixture. Cover and set aside for 1 hour . Place 1/4 cup of canola / rice bran oil in your pot , over a medium heat . Add 2 tbs of minced garlic , 8 spring onions finely chopped ( green and white parts) , 1 tbs of minced ginger , 2 star anise , 1/2 tsp of ground cloves , now continue to fry until fragrant ( about 2 minutes ) . Now add the beef and marinade to the pot along with 1 and 1/2 cups of water mixed with 1 tbs of basalmic vinegar and 1/2 cup of red wine . Bring this mixture to the boil . Place the mixture into your slow cooker and place the temperature setting on high and cook for 4-5 hours or until the sauce is syrupy and the meat is tender . If using your dutch oven , place the covered pot in the preheated oven on 180 deg C and continue to cook for 1 and 1/4 hours , then remove the lid and cook for a further 15 minutes uncovered until the sauce is syrupy and the meat is tender . Serve with steamed rice .

EGGS A LA` (MOCK) TRIPE

Peel 3 onions and slice into quarters . Place the onions in a pot with a cup of salted water , when the onions are soft drain off the water . Hard boil 3 eggs , shell and slice , set aside Mix 1 tbs of flour to a smooth paste in a small bowl with 1 cup of milk add 2 tbs of softened butter/ marg and cracked black pepper to taste . Add this mixture to the onions and allow to boil until it thickens , stirring constantly Carefully lift the onions with the sauce into a warmed serving bowl and place sliced eggs on top . Serve over rice or noodles .

JUST A SAYING

Life is mostly froth and bubble ; Two things stand like stone : Kindness in another's trouble , Courage in your own .

RICE MUFFINS

An 'oldie but a goodie'. Preheat your oven to 200deg C. Add 1 cup of boiled rice to a bowl and stir in 1 and 1/2 cups of S.R flour ,a pinch of salt. In a separate bowl mix together 2 well beaten eggs and 1 cup of sweet milk (sweetened condensed milk ) with 5 tbs of melted butter/ marg and 1 tbs of castor sugar , beat well then add to the flour and rice mixture and stir well to combine . Pour into lined muffin pans , bake until risen and golden . Test with a skewer inserted comes out clean .

CURRIED EGGS WITH RICE DISH

Hard boil 4 eggs and then set aside . Place 1 tbs of rice bran / canola oil in a pan . Peel and cut 1 onion and 1 small apple very finely and fry them until they are lightly coloured over a medium heat . Add curry powder to taste ( 1tsp throught to 1 dsp )with a pinch of salt , 1 tsp / 1 dsp of shredded coconut , 1 dsp of flour and 1 tbs of chutney . Continue to cook / fry until light brown . Add 1 and 1/2 cups of milk over the medium heat until boiling . Now add 1 cup of mixed grain / rice ( your choice ), reduce heat . Simmer for 1/2 hour . Peel the hard boiled eggs and slice into rounds , add to the mixture and stir through until heated . This will be on the menu again .

HOTCH POTCH (A ONE POT MEAL )

Peel and slice 3 onions , chop 3 carrots , 1 whole cabbage finely sliced , chop 1 turnip and add these to your soup pot , along with 1 cup of peas and 8 florets of cauliflower . To the chopped veggies 1 placed a ham hock in the soup pot and added enough water to cover the vegetables and ham hock . I simmered the mix for 4 hours over a low heat adding more water as needed . The vegetables are now tender , I removed the pot from the heat , let it cool then place in the refrigerator overnight covered with the lid . This morning I removed the rind and bone/s from the ham hock , shredded the meat and it placed back in the pot . Now I added 4 tbs of basalmic vinegar to the pot and stirred through , along with 1 dsp of salt , 2 tbs of soft brown sugar , about 240gm of drained canned lentils , 8 whole peppercorns , 1/4 cup of dried and diced dates and finally 1 added a thick triangle of kent pumpkin cubed with skin on (optional)and enough water to just cover the contents . I now placed the now completed pot of hotch potch over a medium heat and simmered till the pumpkin was tender and giving and the flavours had developed . OMG ,this is wholesome and delicious .

MULLIGATAWNY SOUP .

Mulligatawny soup , which litterally means 'water pepper' . Mulligatawny was introduced to Englandin the late 18th century by members of the colonial services returning home from India . Melt 6 tbs of butter /marg in your soup pot . Add 1 peeled and chopped onion along with 1 tbs of minced garlic . When the onion is tender add 350 gm of chicken strips and seal both sides , add 1 chopped carrot and 1 chopped turnip . Continue to stir until lightly coloured . In a separate bowl mix together 1 tbs of bush curry ( or to taste ) with 1 dsp of cloves ( or to taste )and 1 tsp of cracked pepper . Stir the powdered mixture into the vegetables and chicken and cook for 2 minutes . Add 1/4 cup of canned brown lentils ( drained ), along with 1 litre of chicken stock and 2 tbs of tomato paste . Continue to stir and bring to a gentle boil , finally add 1 cup of sultanas . cover and simmer for 1 hour . Serve this wonderous meal with crusty bread , it's up there with my best ... Enjoy .