TURMERIC FRIED POTATO CHIPS ...

Preheat your oven to 200 deg C . Boil 1 kg of 'all rounder' potatoes , in my day you would have had the choice of pontiac or desiree potatoes . It's your choice to either peel or just wash the potatoes , but slice them into thick chips. Now boil them in salted boiling water with 1 dsp of ground turmeric for 5 minutes . Drain off the water . Cover the the pot of the potatoes with a lid and shake the sliced potatoes rigorously to roughen the surfaces a little . Place the chips on a couple of layers of paper towelling to dry off . Heat your deep fryer with rice bran oil / canola oil and add the chips to the preheated fryer and fry till tender . Serve sprinkled with salt . If you are not into deep fried food , after having boiled and drained the chips , place the roughened chips on an oven tray and pour over 2 tbs of canola / rice bran oil , bake till the chips are crisp and golden . Serve sprinkled with salt .

CHOC CREAM BITES

Preheat your oven to 180 deg C . Line 2 baking trays with baking paper . Cream together 125 gm of room temp butter/ marg and 2 tbs of soft brown sugar . Stir in a combined mix of 150gm / 1 cup of plain flour with 3/4 cup / 110 gm of cornflour . Now melt 150 gm / 1 cup of Nestle dark melts , then combine with60ml / 1/4 cup of sweetened condensed milk . Stir well to combine . Roll tsp of mixture into small balls , place on the prepared tray and press down lightly with a fork . Bake for 10 minutes . Cool . To prepare the cream , mix together 30gm of room temp butter / marg , 1/2 cup / 80 gm of icing sugar , 1 tsp of vanilla extract and 1/4 cup / 60 ml of sweetened condensed milk until thick and smooth . Sandwich the choc bites together with the filling . Delicious .

ROASTED VEGETABLE AND MASCARPONE CHEESE TERRINE

Preheat your oven to 180 deg C . Quarter 2 red capsicums , discarding the seeds and membranes , and place the quartered capsicums skin side up on a lined and lightly oiled baking tray . Roast until the skin blisters and blackens . Remove the tray with the darkened capsicums from the oven and cover with baking paper for 5 minutes . Peel the skin away and chop the capsicum finely . Meanwhile , slice 1 medium zucchini and 2 baby egg plants lenghthwise and thinly . Now cook the zucchini and eggplant slices in a heated oiled pan in batches until tender , Cool then chop finely . Now grease a log pan 8m X 26 cm . Line the base and sides of the pan with 12 slices of prosciutto , leaving an overhang on the sides of the pan . In a bowl combine 250gm tub of mascarpone cheese with 2 well beaten eggs and then stir in the chopped vegetables and 1/4 cup of chopped fresh basil . Carefully spread the mixture into the pan and fold over the proscuitto . Cover the pan lightly with foil and place in the preheated oven . Bake the terrine for 30 minutes , remove the foil and continue to bake for another 30 minutes or until the terrine is firm . Cool . Refrigerate for 3 hours before slicing .

SLOW COOKED ROASTED ROOT VEGETABLES WITH CHIA DUKKAH ,MEATBALLS AND ANCIENT GRAIN CRUMB MIX .

The extension of the roasted root vegetables with chia dukkah recipe .... I julienned the carrots and parsnips , left the beetroots in chunks , added 2 large sliced capsicums , a bunch of fresh basil chopped from the garden , 1 cup of frozen beans , 1 cup of fresh whole mushrooms , 1x 400gm of diced tomatoes 1 onion peeled and chopped .. Now add these to the bowl of your lightly oiled slow cooker , along with 750 ml of beer , 2 tbs of soft brown sugar , 3 tbs of minced garlic , 500gm of meatballs / shredded chicken and finally 2 cups of ancient grain crumb ...mix thoroughly . Place your slow cooker on high for 4 hours , let the aromas fill your home and enjoy this very filling meal with crusty buttered bread .. DELICIOUS ....

ROASTED ROOT VEGETABLES WITH CHIA DUKKAH (and part 1 of a bigger recipe )

Preheat the oven to 200 deg C . Place 6 medium beetroots (peeled and cut into wedges ), 2 large parsnips ( peeled and sliced in thick sticks) , 1 bunch of Dutch carrots ( trimmed , scrubbed and sliced lengthways )on a lined oven tray . Drizzle with canola / rice bran oil and season with sea salt and cracked black pepper . Roast the vegetables in the preheated oven for 40 minutes or until tender . Meanwhile to make the chia dukkah .....place 1 tbs of coriander seeds and 1 tbs of cumin seeds in a lightly oiled pan over a medium heat and cook ,stirring for 3 minutes until fragrant . Transfer to a mortar and pestle and pound until finely crushed . Now transfer the crumb to a processor and add 1/2 cup of pistachios , 2 tbs of white chia seeds and 1 dsp of salt . Process until finely chopped . To serve pile the roasted vegetables onto a serving platter ,sprinkle with the chia dukkah and drizzle with a little rice bran oil .

RABBIT WITH PRUNES AND MUSHROOMS

Bet that title got your attention . Just saying I know how squirmish you all are , so you can substitute the rabbit with chicken, veal or pork pieces , but as this point I do not believe anyone is reading on . I get rabbit from reliable suppliers , you just need to source your local market or independant butcher . Cut the rabbit into sections , rinse well under running water . Place in a large bowl and pour over a marinade mixture of 1/4 cup of malt vinegar ,1/2 cup of salad oil , 1 tbs of soy sauce , 1 tsp of Italian herb mix , 1 tsp of cracked black pepper and 1 dsp of soft brown sugar . Make sure both sides of the rabbit pieces are well covered , now set aside and let marinate for 4 hours . After 4 hours , coat the marinated rabbit pieces with 1 cup of wheat germ , patting the grain firmly onto the rabbit pieces . Heat 90 gm of ghee in a large pan and fry the rabbit sections until are browned all over. Remove and arrange in an ovenproof dish . Now using the same pan add an extra tbs of wheat germ with 1 and 1/2 cups of chicken stock, simmer , stirring until thickened . Now add 1/2 tsp of salt, 200ml of sour cream ,1/4 cup of dry white wine ,1 x 400 gm of drained mushroom pieces , 100gm of packet prunes ( halved ). Spoon the sauce mixture over the rabbit and cook in a moderate oven for 65 minutes , until the meat is tender . Serve hot with vegetables of your choice . P.S. Just saying if you like chicken you will love rabbit .

BLACK STICKY COCONUT RICE

When I first prepared this dish , I felt pretty smug . It was back in the day when black rice wasn't a common grain on our tables , but thanks to my son Dale , always into fitness and running , introduced me to the benefits of grains . To be honest he never did support this dish but it slipped under the radar because it has no added sugar . You need to start the preparation for this dessert , the night before . Place 3/4 cup of black rice rinsed and soaked in a cup of cold water overnight . Next day , place the rice and 1 cup of water and 1/4 cup of coconut cream in a small saucepan over a medium heat and bring to a slow boil . Reduce the heat to low , cover and simmer until the liquid is absorbed and rice is tender ( approx 40 minutes ). Divide the sticky rice between 2 serving bowls Pour over a drizzle of coconut milk into each bowl and top with mango slices , if in season or with fruit of your choice .

SWEET BAKED RICOTTA

This is a delicious dessert and so simple to prepare . I have halved the amount of ingredients used, and cooked in 1 serving bowl . If your cooking for 4 , just double the ingredients . Preheat your oven to 180 deg C . Mix 375 gm of smooth ricotta cheese in a bowl with 1 well beaten egg , 1/4 cup of granulated nuts and 4 tablespoons of a berry jam of your choice . Mix with a wooden spoon until well combined . Now you can cook the mixture in greased aluminium patty cases , or 2 x 1 cup capacity oven proof ramequins . Cook in the preheated oven for 40 minutes or until set . Remove from the oven and leave to cool. Serve at room temperature .

SAVOURY TUNA PIE

To prepare the pastry , combine together 1 and 1/2 cups of plain flour , 1 and 1/2 cups of rolled oats , 1 tsp of baking powder and 1/2 tsp of cracked black pepper Now rub through 185 gm of butter / marg and mix in 1 and 1/2 cups of grated tasty cheese . In a separate bowl mix together 2 tbs of ice cold water with 1 tsp of lemon juice . Now add the combined liquid to the mix to form a firm dough , cover and chill for 30 minutes. Preheat your oven to 180 deg C . Once chilled roll out pastry to a large circle and press into 25cm ( 10") ovenproof pie dish. Trim the surplus and crumble the surplus into small pieces , set aside . To ensure a well cooked pastry base , precook the unfiled case for 10 minutes in the preheated oven , before adding the filling . Do not prick the pastry or allow any small cracks , to avoid any seepage of the moist filling during baking . Combine 1 cup of cooked , mashed and cooled potato with 240gm can of tuna , drained and flaked , 1/2 cup of chopped onion , 1 tbs of lemon juice , 3 well beaten eggs , 1/2 cup of sour cream . When well combined , spoon the mixture into the prepared pastry and bake in the preheated oven for 25 minutes . At the 25 minute mark remove from oven and carefully arrange 3 small tomatoes thinly sliced over the partially set filling and sprinkle the reserved pastry crumble over the top . return to the oven and bake for a further 25 minutes or until filling has set . Scatter 1 tbs of chopped parsley over top . Allow to stand for 15 minutes before serving warm or cold with a mixed green salad .

STREUSEL BUTTER CAKE

Preheat your oven to 180 deg C . Cream together 185 gm of softened butter/ marg and 1 and 1/4 cups of castor sugar . Then add 1 tsp of vanilla extract , 3 well beaten eggs . Then fold in a mixture of 2 and 1/4 cups of plain flour , 1 dsp of baking powder and 1/4 cup of custard powder with 1 cup of buttermilk in small amounts . Now spoon the batter into a 23cm well greased ovenproof dish . In a separate bowl mix together 90 gm of melted butter/ marg with 1/4 cup of brown sugar , 1 tsp of cinnamon , 1/2 cup of quick or rolled oats and finally 1/2 cup of desiccated coconut. Once the streusel ingredients are well mixed , sprinkle over the top of the cake batter . Bake in the preheated oven for 60 minutes or until a skewer inserted comes out clean . Allow to cool completely in the baking dish .

TONIGHT AT THE MANOR ......MEATBALLS NAPOLITANA

An easily prepared meal .... Combine 500gm of beef mince , 1 beaten egg , 1/2 cup of breadcrumbs , 1/4 cup of finely grated packaged parmesan cheese and 1/4 cup of chopped parsley in a medium bowl . Wet your hands and form golf ball size of mince mix into balls . Heat 3 tbs of canola / rice bran oil in a fry pan . Cook meatballs in batches until cooked through and browned . Remove meatballs to a plate . Add a little more oil to the pan and cook 1 peeled and finely sliced onion with 2 tbs of minced garlic . Cook over a medium heat until the onion softens . Add 1 x 700 ml bottle of pasta sauce , now add the meatballs and simmer for 10 minutes in which the sauce will thicken slightly , add 1/2 cup of frozen peas and 1/4 cup of fresh basil or 2tbs of dried basil . Simmer until the peas are tender . Serve the meatballs as you like ...a mixed grain or crusty bread , it is your meal , you decide .

TANDOORI CHICKEN

Wash and dry 1 x 1kg roasting chicken and make 3 cuts on each side of the chicken . Place 4 tbs of minced garlic in a bowl with 80gm of lemongrass paste ( fresh vegetable section ...Woolworths , Churchill ). Now add to this mixture 1/2 tsp of ground ginger , 1 tsp of ground coriander , 1 tsp of cumin ,1/2 tsp of chilli flakes / sweet paprika /chilli powder .. ( your choice ). 1 dsp of salt , 2/3rds cup of Greek yoghurt , 1 tbs of vinegar , 1 tbs of worcestershire sauce . Mix the ingredients thoroughly Spread the mixture over the chicken and marinate for 8 hours on a greased ovenproof dish or in the removable bowl of your slow cooker and place in your refrigerator . Sprinkle the marinaded chicken with 1 tsp of ground garam masala Next day preheat your oven to 180 deg C or place your slow cooker bowl back into the slow cooker and place on High. Cook for 1 and 1/2 hours in the preheated oven on your greased ovenproof dish or for 3 and 1/2 / 4 hours on high in your slow cooker . OMG ,this is aromatic and delicious , serve with a mixed grain and vegetable rice .

YEAST BRAID .. A SUNDAY WELL SPENT

Preheat your oven to 180 deg C . First you need to prepare your dough . Place 500gm of plain flour into a bowl, form a well in the middle and drop in 2 and 1/2 tsp of dried yeast with 125ml of lukewarm milk and 1 tsp of sugar . Mix from the edge of your bowl to form a starter dough . Cover and allow to rise in a warm spot ( draught free ) for 20 minutes . Now add another 125 ml of warm milk ,100gm of sugar , 125 gm of softened butter / marg , the grated rind of 1 lemon , 1 well beaten egg with a pinch of salt and knead to a smooth dough. Cover and allow to rise again in a warm ( non draught ) spot for 30 minutes . It was at this point I went out to fertilise my cymbidium orchids which are in bud along with all the other orchid species I have . Okay , once I'm back in the kitcken, I placed the dough on a lightly floured work bench and divided it into 3 . Shape each piece of dough into a long roll . Plait the 3 rolls to form a braid . Fold the ends under . Place the braid on a baking paper lined oven tray and brush with 1 egg yolk , well beaten and sprinkle with a couple of crushed sugar cubes . Set the braid aside and let rise for 20 minutes . Bake on the middle rack of your preheated oven for 45 minutes . Remove from oven and allow to cool ... I love this with butter / marg . What's better than a Sunday spent between the garden and the kitchen ?

ALMOND RASPBERRY HEARTS

Preheat your oven to 180 deg C . In the bowl of your electric mixer using the dough hook mix together 4 beaten egg yolks , a pinch of salt ,200gm of ground almond meal, 200gm of icing sugar , 250 gm of softened butter/ marg and finally 400gm of plain flour . Mix until a smooth dough is formed . Wrap the dough in cling wrap and place in the refrigerator for 45 minutes . Then turnout the dough on a lightly floured bench and gently roll out to 3 mm thickness . Using a heart shaped biscuit cutter , cut out 20 large hearts and place on a lined baking tray . Now using a smaller biscuit cutter, cut out smaller hearts from the other 10 hearts. Bake the whole heart shapes and the hollowed out out heart shapes in the preheated oven on separate lined baking trays . Bake each tray on the middle rack for 10 minutes , remove and allow to cool . Now gently heat 225gm of raspberry jam and spread one side of each whole heart shaped biscuit . Join together a complete heart shape biscuit and one with the heart cut out . Then dust with icing sugar ...

BORSCHT

Peel and stud 1 onion with 6 cloves . Place 3 peeled and sliced beetroots and 1 peeled , whole beetroot in 4 cups of chicken feet stock with the studded onion and 1 bouquet of garni . Simmer over a medium heat until tender and heated through . Remove from heat and remove the whole beetroot and slice into julienne strips ,set aside . Remove cloves from the onion and the bouquet garni . Slice the onion and puree with the sliced betroots into the stock along with 1 tbs of sugar, a pinch of salt and 1 tbs of lemon juice . Gently heat the pureed beetroot mix and add the julienned beetroot and warm through . Serve with a dollop of sour cream and a pinch of dried dill . ALWAYS A BOWL FULL OF MEMORIES ...

FOOD OF THE EASTERN BLOC

Through the families my step father Jackiw Grunberg shared his journey with from his homeland to Australia , I was introduced at an early age to the filling and easy food of the Eastern Bloc . The new residents to Australia kept in touch and met regularily to share food and stories of settling into their new country . It is a cuisine very easy to fall in love with ...bowls of borscht a deep magneta soup that sticks to the spoon . Pierogi a simple flour dumpling, piled with sour cream and horseradish . Stuffed cabbage rolls leaking juice into a tomato broth . Apart from the basic staples like flour , salt , sugar everything was homegrown .

PUMPKIN SOUP

You can serve pumpkin soup as a simple dish /entree . Easily making it a starting dish .. This recipe is a simple pumpkin soup ...serve it as you like . Combine 2 kg of peeled and sliced pumpkin with 1 x 400 gm can of whole tomatoes with 1 large onion , peeled and chopped and 4 litres of chicken feet stock . Place the mixture in a pot and simmer until the pumpkin is tender . Puree the pumpkin mixture , add a good pinch of salt , cayenne pepper and 2/3rds cup of cream . Gently reheat , to serve sprinkle with fresh parsley . Simply delicious .

MUSHROOM STROGANOFF WITH FETTUCCINE (V)

I absolutely love this mushroom stroganoff , ( if you are not so inclined , you can replace the mushrooms with 500 gm of beef rump ) . I'm using mushrooms . Heat 2 tbs of butter and 2 tbs of canola / rice bran oil and add 1 onion peeled and sliced and saute over a medium heat until the onion is tender . Add 500gm of sliced mushrooms and cooked until softened , add 2 tbs of tomato paste and 2/3rds of a cup of sour cream and chilli flakes to taste ( optional ) Reduce heat and simmer for 2 minutes . Turn off the heat and let sit for 5 minutes , to meld flavours . Now cook 250 gm of fettucinne in salted boiling water , until el dente . Drain the fettuccini . Serve the fettuccini on the side and dress with chopped parsley .

THE MANOR COLESLAW CARBONNADE

First thing to do is slice 1 kg of chuck / round steak into cubes . Then place the cubes in a bowl and and coat with 40 gm packet of dried Frech onion soup . Set the mix aside . Trim and slice 1 capsicum into a bowl with a trimmed and sliced zucchini . Set aside . Next peel and chop 1 onion and place in a warmed pan with 2 tbs of minced garlic and 2 tbs of oil ( canola /rice bran oil ) . Fry until tender . Now add the coated beef cubes , tossing through the onions until sealed and browned . Turn off the heat and pour over 3 tbs of basalmic vinegar and stir in the chopped zucchini and capsicum , with a sprinkle or 1 tsp of dried chilli ( your choice ) . Set aside . Next step place in a large bowl the 500gm of coleslaw mix and mix through the enclosed mayonnaise packet . Add 300gm / 200gm of bacon pieces , 1 cupped of rolled oats , 2 tbs of soft brown sugar , 1 and 1/2 cups of water , 375 ml of beer . Mix to combine . All that is left to do to mix all the ingredients from all the bowls and pour into your well oil sprayed slow cooker bowl . Cover and cook on HIGH for 5 hours or until beef is tender . Serve with a steamed mixed grain combination or a rice dressed with chopped parsley ... Just saying this is delicious .... We will be preparing this dish in ' country ' cooking class this week .

‘COUNTRY ‘ COOKING CLASSES ..TERM 3 .2023

I will be back with ' country 'cooking classes next week , 11th July . The word 'country 'in the title means we travel through ingredients and flovours around the world .. Come join us in our flavour journey ... Classes ...Tuesday and Wednesday 10am - 12 pm . To enrol, get placement and prices ring CNC ...0351203850. Looking forward to sharing our food journey in ' country ' cooking class .

APPLE SCONE

Preheat your oven to 180 deg C . Place 2 and 1/4 cups of self raising flour in a basin with a good pinch of salt and 1 tsp of ground cardamon , stir in 1/2 cup of castor sugar Using your fingertps rub in 60 gm of butter / marg . Stir in 1 cup of milk with a bread knife to very soft mixture . Place in a greased 23cm ( 9") spring form pan . Spread the top out evenly . Now peel ,core and slice 2 Granny Smiths apple . Dip the apple slices in a mixture of 2 tbs of castor sugar and 1 dsp of cinnamon and press the apple slices into the scone dough . Sprinkle 2 tbs of castor sugar over the top . Bake in the preheated oven the preheated oven for 25 minutes until slightly browned , if not sure test with a skewer . Remove from the oven , cool on a wire rack and serve sliced and buttered .

FETA AND APPLE SCONES

Want something special that is a perfect blend of sweet and savoury . Preheat your oven to 200deg C . Grease and line an oven tray . Mix 200gm of self raising flour together in a bowl with a good pinch of salt and 60 gm of wheat germ , 1 tsp of baking powder and 1 tsp of muscovado sugar . Using your fingertips rub in 60 gm of butter/ marg along with 1 dsp of wholegrain mustard until the mixture resembles breadcrumbs . Now stir in 125 gm of crumbly style feta cheese cut into 1 cm cubes and 1 large Pink Lady apple peeled , cored and chopped into 5 mm pieces ( using a bread knife )with JUST enough sour cream to make a soft (NOT STICKY )dough . Turn the dough out onto a lightly floured bench and shape into a cicle about 2 cm thick with your hands and cut out 8 scones using a 6 cm pastry cutter . Without over handling any remaing dough , press the trimmings together and shape into rounds to make more scones . Place the scones on the lined baking tray and brush with sour cream and lightly sprinkle with wheat germ . Bake in the preheated for 15 minutes and cool on a wire cooling rack . Serve with dobs of sour cream or whipped thickened cream .

PUMPKIN SCONES

Preheat your oven to 200deg C . Cream together 60 gm (2oz) of butter with 2 tbs of castor sugar until light and fluffy . Add 60 gm ( 3/4 cup of cold cooked , mashed pumpkin ( well drained )and mix well . Now add 1 beaten egg and gradually stir in 1/2 cup of milk using a bread knife . In a separate bowl mix together 360 gm (2 and 1/2 cups) of self raising flour with 1/2 tsp of ground cinnamon , 1/2 tsp of ground nutmeg . Using a bread knife cut the flour mixture into the pumpkin mix , creating a soft dough . Turn onto a lightly floured bench and pull into a circular shape about 2cm ( 3/4 inch ) thickness . Cut into rounds with a floured scone cutter . Place the scones onto a greased and lined oven tray 5mm apart ,glaze with milk . Bake in the preheated oven for 15 - 20 minutes . Place on a wire cooling rack to cool. Serve with butter .

CHICKEN SHANGHAI

Time to get out your electric fry pan out , this is a one pan dish . Place 1.5 kg of diced chicken and 500 gm of diced pork . Mix together in a small bowl 3 tbs of soy sauce and 3 tbs of dry sherry mixed with 1 dsp of cornflour , now pour this over the meat mixture and let marinate for 1 hour . Now place 175 gm of vermicelli egg noodles in salted boiling water with a splash of oil . Boil till el dente and then rinse under cold running water , drain and lightly spray with cooking oil , set aside . Peel and chop 1 large onion ,1 red capsicum deseeded and sliced ,1/4 cabbage shredded ( thin sliced ) , 2 sticks of celery chopped ,8 spring onions trimmed and sliced . Heat 1/4 cup of rice bran oil / canola oil in the electric frypan ( 150 deg C ) and fry 2 tbs of minced garlic and 1 tbs of minced ginger , until aromatic . Now add the meat pieces ( retaining the marinade )to the pan and brown , tossing constantly, for 5 minutes . Raise the temperature if necessary . Add 500gm of shelled prawns and the cooked vermicelli noodles , continue to stir fry for another 3 minutes . Now add all the chopped vegetables , season with cracked pepper and dried chilli /sriracha (optional ). Stir 1 extra tbs of soy sauce and 1tbs of sherry to the remaining marinade mixed with 1 and 1/2 dsp of cornflour and 1/2 cup of water . Stir through the pan ingredients and cook until the vegetables are tender

HONEY SPICE ROLL

Preheat your oven to 180 deg C . Mix together 30gm of butter/ marg in a small bowl with 1 dsp of grated orange rind and 1/2 cup of honey . In a separate bowl mix together 1 cup of plain flour , 1 tsp of baking powder , 1 tsp of mixed spice , 1/2 tsp of ground cloves and fold in the butter , honey and orange rind mixture and 1 well beaten egg , 1 tbs of milk , 2 tbs of granulated nuts and finally 1/2 cup mix of chopped mixed peel / sultanas . Place in a greased nut loaf pan , making sure the lids are greased , and only half fill the roll pans and place vertically in the oven to cook . Bake in the preheated oven for 55 minutes . Remove from oven , leave in roll pan for 5 minutes before removing , Serve sliced with butter/ marg . Delicious .

CHEESE OLIVE LOAF

Come on give this recipe a go . Preheat your oven to 180 deg C . Grease a 23 x 12 cm ( 9x 5 inch ) loaf pan liberally . Place 2 cups of self raising flour in a medium bowl with 1/2 tsp of salt and 1/4 tsp of cayenne pepper , mix well to combine . Now stir in 1 tbs of castor sugar , 1 cup of grated tasty cheese and 1/2 cup of sliced and drained olives . Make a well in the middle of the mix and add 1 well beaten egg , 1/4 cup of melted butter / marg and combine well with a wooden spoon ( 4-5 minutes ). Turn the dough into the prepared pan , sprinkle the surface with 1/2 cup of grated tasty cheese . Bake in the preheated oven for 35 minutes or until done when tested with a skewer . Remove from the pan and cool on a wire rack and serve when cooled with butter .

APPLE AND LEMON CAKE

Preheat your to 180 deg C . Grease and line a 22cm springform pan . Place 200gm of plain flour in a medium sized bowl along with 1tsp of baking powder , 2/3 rds cup of castor sugar , 3 well beaten eggs ,3 tbs of melted butter/ marg , 1/3 cup of milk , the grated zest of 1 lemon and finally 1/2 tsp of ground nutmeg . Now using your electric beaters , beat until thick and creamy . Pour the batter into the prepared pan . Now peel , core and slice 3 pink lady apples and arrange them on a circular pattern on top of the batter . Place the cake in the preheated oven for 1 hour . Check after 50 minutes and cover with baking paper to avoid burninf the apples . Cake is cooked when a skewer insterted in the centre comes out clean . Remove the cake from the oven and let it cool slightly before releasing it from the pan . Dust lightly with icing sugar . Serve warm or at room temperature .

KORMA CHICKEN CURRY

Preheat your oven to 160 deg c . Rinse 8 chicken pieces and pat dry with paper towel . Season each piece with salt . Heat 2 tbs of ghee or rice bran oil in a pan over a medium heat . Brown the chicken pieces on each side , then remove the chicken pieces into a greased ovenproof dish and place in the preheated oven . Now you will need your processor to process 2 onions ( peeled and sliced ) . Then combine the the onion paste with 2 tbs of minced garlic and 1 tbs of minced ginger in the pan and cook over a medium heat , stirring continually . Now add 1 dsp of ground coriander , 1 dsp of garam masala , 1/2 tsp of ground cinnamon , 1 cup of water , stir to combine . Pour this mixture over the chicken pieces and cover the ovenproof dish with foil and continue to cook in the oven for 20 minutes . Then add a combined mixture of 1 cup of sour cream , 1 tbs of sultanas ,1 tbs of granulated nuts and continue to cook covered for a further 20 minutes . Serve with mixed grain or a grain of your choice .