BAKED ARTICHOKES

Thanks to Churchill Community Garden for their offer of globe artichokes fresh from the community garden. Preheat your oven to 200 deg C and line a baking pan with baking paper . Now cut the stem of each artichoke so that about an inch remains . Using scissors snip off the large leaves . Slice the artichoke in half . Using a paring knife , slice the artichoke heart , both the white part and the very inner purple leaves . Melt 3 tbs of butter / marg in a pan over a low heat and add 1 tbs of minced garlic , the juice of 1 lemon and tsp of grated rind and mix until well combined . Place the artichokes face up on the baking tray along with a handful of fresh sage and thyme, season with cracked black pepper . Drizzle the artichokes with butter/ marg mixture , making sure to get between the leaves . Roast in the preheated oven for 45 minutes or until the hearts are tender . Serve with steamed peas and a drizzle of lemon . Baked artichokes can be served as a main , I like to serve the baked artichokes with crispy fried pepperoni salami . It is your dish , serve as your taste buds demand .

ATLANTIC SALMON ‘PANCETTA’ WITH LEMON OIL

This is my favourite fish dish to prepare as a starter for any occasion. You will need 400gm of skinless Alantic salmon fillets . So let's begin with the pancetta spice mix . In a large bowl mix together 1/2 cup of sea salt ( yes that's right 1/2 cup of sea salt ), 1 tsp of sweet paprika , 1/2 tsp of allspice , 1/2 tsp of ground cloves , 1/2 tsp of ground cinnamon , 1 tsp of finely grated lemon rind , 1 tsp of sugar , 1tsp of dried thyme and 1 tsp of cracked black pepper . Sprinkle the Atlantic salmon fillets in the spice mix , then wrap the spice covered fillets in cling wrap and refrigerate for 4 hours . When the 4 hours are up remove the salmon from the cling wrap , gently pat dry and wrap in a muslin cloth / fine cotton tea towel . Now place the wrapped salmon in an airtight container and place back in the refrigerator for 4 days ( this is called dry airing ). After 4 days , use a sharp carving knife to thinly slice the salmon fillets . Arrange the slices on a serving plate . To serve sprinkle with fresh thyme ,a sprinkle of finely grated lemon rind , thinly sliced red onion , cracked black pepper and a drizzle of extra virgin olive oil . Well done . Enjoy the occasion and savour the fish .

MOROCCAN FLAVOURED CAULIFLOWER STEAKS

Place a 1/4 cup of red wine vinegar , 2 tbs of currants and 2 tbs of boiling water in a bowl and set aside . Place a cauliflower in a large steamer pot with 3 cups of water over a medium high heat . Bring the water to a boil and continue to steam the cauliflower for about 10 minutes or until the cauliflower is SLIGHTLY softened . Remove the cauliflower from the steamer ( retaining the water ) to a chopping board . Cut the cauliflower into 4 x 2cm thick steaks and arrange these on a baking tray . Return the the leftover cauliflower to the steamer , pour 50 gm of melted marg over the cauliflower and steam till tender . Remove from the steamer to a bowl and process with a blender until smooth and season with cracked black pepper . Now , mix together 2 tbs of tomato paste , 2 tbs of sumac , 2 tbs of maple syrup and 2 tbs of extra virgin olive oil in a small bowl . Brush the marinade mix over both sides of the cauliflower steaks . Add a 400gm can of drained chickpeas to the leftover marinade , tossing to combine . Heat a large pan over a med high heat and cook the cauliflower steaks , turning half way so they are golden on both sides , then transfer the steaks to a large plate . Add the chickpea mixture to the pan cook stirring continually add 120 gm of baby spinach leaves and cook until the leaves have wilted . Now you are ready to serve , divide the cauliflower puree , steaks and chickpea mixture among the serving plates . Finally spoon over the current dressing . Season with garlic salt and serve . Enjoy !!

LEMON CURD

We are making lemon curd in 'country ' cooking class on Tuesday . I prepared my lemon curd today with the recipe we will be using on Tuesday ( 'an oldie but a goodie '). Wash 6 lemons , then finely grate the rinds ( avoiding the pith )and place in a medium saucepan , using a sharp knife slice the lemons in half and squeeze the juice into the saucepan . In a separate bowl separate 4 eggs , retaining the yolks and adding 4 whole eggs and using a fork to beat together well . Then strain the egg mixture through a tea strainer into a clean bowl . Add 400gm of raw castor sugar and 250 gm of butter / marg to the saucepan . Stir until the sugar has dissolved and the butter / marg has melted . This is slow process , stirring all the time over a low heat , the heat must be maintained at all times . Pour the egg mixture into the lemon mixture and whisk well until thoroughly combined . Stir the mixture constantly over the low heat ( you need patience ) until the curd thickens and lightly coats the back of the wooden spoon . Remove the saucepan from the heat and pour the curd into the warmed jars . Cover , seal and label . Store in a cool , dark space , ideally in the refrigerator . Use within 3 months ... once opened , store in the refrigerator .

MARINATED LAMB CHOPS

This is dish is simply delicious . It is all about a lengthy marinating time . I'm using lamb cutlets for this dish , but you can also use lamb loin chops or large chunks of boneless lamb leg or shoulder . So let's get started .... Mix together 3 tbs of minced garlic , 1 dsp of minced ginger , the finely grated rind of 2 lemons , the juice of 2 lemons , 1and 1/2 tbs of ground cumin , 1 and 1/2 tbs of ground tumeric , 1 dsp of ground cinnamon , 1/2 to 1 tsp of chilli powder ( optional ) and finally 250 gm of natural yoghurt in a bowl and season with cracked black pepper . Place 8 lamb cutlets /or chops / or 500gm of cubed lamb shoulder in a non metallic bowl in a single layer . Pour the yoghurt mixture over the lamb and toss to coat well. Cover with cling wrap and place in the refrigerator for 24 - 48 hours , do not stint on the marinating time as the yoghurt mixture tenderises the meat . When you are ready to cook preheat your oven to 180 deg C . Then place the marinated lamb on a baking tray lined with baking paper and cook in the preheated oven for 25 - 30 minutes or until cooked to your liking . Serve over baked or cauliflower mash with chopped mint and lime wedges .

CORNBREAD

Cornbread is a comfort and convenience food that is delicious served with soups and casseroles . Preheat your oven to 200deg C . Brush a square 20cm (8") cake pan with cooking oil and a fine dusting with flour. Mix together in a large bowl 150gm (1cup) of plain flour and 1 dsp of baking powder . Stir in 190 gm (1 cup)of polenta ,2 tbs of castor sugar and 1 and 1/2 tsp of salt . Use your fingertips to rub in 80 gm of room temp butter / marg , until the mixture resembles fine breadcrumbs . Stir through 125gm of grated tasty cheese and 1 large red chilli ,Chopped . In a separate medium bowl mix together one lightly beaten egg with 1 cup ( 250ml ) of buttermilk .( 1 cup of milk with 1 dsp of white vinegar =buttermilk ). Add the liquid mix to the flour mixture , using a metal spoon to stir until just combined . Spoon the mixture into the prepared pan and use the back of the spoon to smooth the surface. Bake the cornbread in the preheated oven for 20 minutes or until golden and a skewer inserted comes out clean . Leave the baked cornbread in the pan for 5 minutes before turning out onto a wire cooling rack . Serve warm or at room temperature , plain or with butter .

ANGEL FOOD CAKE

This is a magical cake , it is based on a meringue like mixture with no egg yolks or butter. The cake is made in a bundt pan and is snowy white inside with a light and airy texture, due to the high proportionof beaten egg whites . Unlike other cakes , the prepared cake is left upside down in the cake pan to cool . Preheat your oven to 180 deg C. Set aside an ungreased large bundt pan , it is important not to grease the pan or the cake will fall away from the side of the pan and collapse. Sift 1 cup (150gm )of self raising flour three times onto baking paper . Separate 12 eggs . Place the 12 egg whites in the clean dry bowl of your electric mixer with 1/4 tsp of salt and 1 and 1/2 tsp of cream of tartar . Beat the egg white mix with a whisk attachment until soft peaks form . Gradually whisk in 1 cup (220gm) of castor sugar, 2 tbs at a time, until thick and glossy . Finally whisk in 1 and 1/2 tsp of vanilla extract. Use a spatula or a large metal spoon to gently fold in a quarter of the sifted flour until just combined . Repeat with the remaining flour in 3 more batches . Spoon the mixture into the ungreased bundt pan and smoothe the surface . Place in the preheated oven and bake for 40 minutes or until puffed and golden and a skewer inserted into the centre of the cake comes out clean . Place a wire rack over the top of the pan and turn upside down , without removing the pan and set aside to cool completely . Pass a small flat bladed knife around the edge of the cooled cake and gently shake the pan over a serving plate to remove the cake . Dust with icing sugar and serve with cream and strawberries . Angel food cake is the ultimate dessert cake.

THE FLAVOURS OF HONEY

The way honey tastes and smells and what consistancy it possesses are determined by the kind of flower whose nectar the bees have gathered before producing it and storing it in the wax combs . Australian honeys are unique in the world due to our eucalypts , there are around 500 species and varieties of these amazing trees. Eucalypts can be classified into bark groups , for example Box, Gum ,Stringybark , Ironbark, Wrinklebark , Peppermint and Mallees each producing their own hoey . Honey is also extracted from an assortment of flora .. .Leatherwood, Banksia , Blackberry , Orange Blossom , Salvation Jane and the rest . Honeys vary greatly in colour , texture and aroma . Flavours range from very sweet , distinctive and strong flavoured . This is where your journey begins , experiencing all the flavour combinations from differnt areas across Australia and your local area .

THE IMPORTANCE OF BEES

Bees provide us with more than just honey ,bees pollinate flowers , forests , fibre and most of the food crops we eat and much of the fodder that feed farm livestock . Bees are the lifeblood of a heathly food and agricultural ecosystem. The presence of bees when plants are flowering can significantly increase crop yields and quality . Bees are responsible for pollinating one third of our food supply , that it why it is so important to protect them . As a home gardener these are couple of things you can do to help our bee population grow and your garden thrive . *Plant bee friendly plants in your garden , roses , lavender ,flowering gum or bottlebrush . *Reduce or eliminate the use of herbicides / pesticides when gardening . * Add a water feature or bird bath to your garden which will attract bees and other pollinators and enhance your garden . *I do not have bee hives but I did purchase a bee motel at Bunnings , which gives bees somewhere safe to rest and lay their eggs . I am aware of the importance of bees to my foodchain . Bees are amazing ... TASTE CONVERSION .... 1 tsp of honey tastes as good as 1 dsp of sugar in a recipe , halve the amount of sugar required with honey .

HONEY SOY BARRAMUNDI .

This dish is to welcome the sunshine at long last ....19th /10 / 23 . This dish was prepared many times over the years while myson Dale was studying at Monash university and living at home in Castle garden . You will need 500gm of barramundi fillets , cut into 3 cm (2")pieces. Heat 2 tbs of canola oil / rice bran oil in a pan along with 1 tbs of minced garlic adding half the barramundi pieces and stir fry until sealed and tender . Remove from the pan and repeat the process with the remaining barramundi , adding another tbs of oil and dsp of minced garlic . Set the sealed fish aside . Add 200gm of trimmed snow peas and a drained can (227gm ) of sliced water chestnuts to the pan and fry until the snow peas have turned a brighter green. In a separate bowl mix together 150 gm of fresh honey with 250 gm of soy sauce , mix well to combine . Return the sealed barramundi pieces to the pan with honey soy sauce , gently stir fry over a low heat , being careful not to break up the barramundi , until heated through . While the fish is slowly heating , place 220 gm of udon noodles in boiling water until softened. (Dale would never have allowed udon noodles , always 'demanding 'brown rice . But tonight it is my dish and I'm using udon noodles .) Drain the noodles well. Divide the noodles between the serving bowls . Spoon over the seasoned barramundi and sprinkle with cashews . Serve and enjoy.( love the memory ).

LEMON BROWNIE

Preheat your oven to 180 deg C . Spray a slab pan with cooking oil spray and a sprinkle of fine polenta . First beat together 4 eggs and set aside . Now place 250 gm of softened butter/margarine in the bowl of your electric mixer with 430 gm of castor sugar and beat until smooth . Add 1 and 1/2 cups of plain flour alongwith small amounts of the beaten eggs until smooth . Finally add 1 cup of desiccated coconut , 1 tbs of lemon rind and 1/4 cup ( 60 ml )of lemon juice . Spread the batter over the base of the prepared pan . Bake in the preheated oven for 45 minutes or until a skewer inserted comes out clean . Remove the pan from the oven and let the lemon brownie cool completely in the pan . Slice into squares and dust with icing sugar to serve .

A TIP ..CREPES

Prepared crepes are available in our supermarkets , but you can easily ake them yourself . This recipe will make 10 crepes . Crepes can be made in advance and stored in your freezer , to have on hand when needed . Place cooked crepes between sheets of baking paper and pack into freezer bags . Combine in a large bowl 185 gm of plain flour ( 3/4 cup ), 125 ml (1/2 cup )of water , 1/2 cup ( 125ml )of milk and 2 beaten eggs . Mix until smooth . Melt a little butter / marg in a small pan and pour in 2 tbs of the mixture . Cook each side until pale golden .

GINGERBREAD AND APRICOT UPSIDE DOWN CAKE .

Preheat your oven 180 deg C . Cover 60 gm (1/2 cup ) of dried apricots in boiling water and soak for 30 minutes . Drain and set aside . Mix together 60 gm of room temp butter / marg with 1/4 cup ( 125gm ) of brown sugar until smooth . Spread the mixture over a greased and lined 20cm ring pan . Sprinkle with mixed crushed nuts and the apricots , cut side up. To make the gingerbread, place a mix of 125gm ( 1 cup )of plain flour , 1/2 cup ( 60 gm )of self raising flour , 1/2 tsp of bi carb of soda , 3 tsp of ground ginger , 1 tsp of ground nutmeg and 90 gm of (1/2 cup) of brown sugar in a large bowl . In a small saucepan combine 1/2 cup ( 185 gm ) of golden syrup with 125 ml (1/2 cup ) of water and 125 gm of butter / marg . Stir this mixture over a low heat until the butter / marg is melted. Cool slightly and pour into the dry ingredients . Stir until the ingredients are well combined . Spoon the gingerbread batter into the prepared pan over the apricots and crushed nuts . Bake in the preheated oven for 40 minutes , or until a skewer inserted comes out clean . Leave the cake in the pan for 15 minutes before turning out onto a wire rack to cool completely .

CHICKEN WITH SPINACH ,RICOTTA AND LEMON FILLING

Preheat your oven to 180 deg C . Place the spinach leaves in a pan over a low heat and then turn out onto paper towelling and wring out the moisture . Chop baby spinach leaves . Combine with 1 dsp of minced garlic , 125 gm of ricotta cheese and 1 dsp of grated parmesan , 1 dsp of grated lemon rind and a 1/2 tsp of ground nutmeg . Now carefully loosen the skin on the chicken Marylands with your fingers . Push the spinach filling gently under the skin down to the drumsticks. Lightly spray an ovenproof tray and arrange the Marylands ,spray the chickens lightly with cooking oil . Bake in the preheated oven for 40 minutes , if the skin is colouring too much ( dark) loosely place a sheet of baking paper over top . To prepare the serving sauce , process the contents of 1 x 400gm of diced tomatoes with 1 tbs of Worcestershire sauce 1 tbs of minced garlic and 1 dsp of oregano . Heat the sauce in a pot over a low heat , simmer till well combined . Spoon over prepared chicken Marylands to serve . Enjoy !!

PEARS WITH A COCONUT MERINGUE FILLING .

For this sweet tasty distraction you need 6 canned pear halves , drained . Also preheat your oven to 180 deg C . Now scoop a little more of the pear flesh out to make a slightly deeper cavity . Beat 1 egg white until soft peaks form and add 2 tbs of castor sugar a teaspoon at at a time,beating well after each addition . Fill the pear cavities with the meringue . Sprinkle over a mix of 1 cup of desiccated coconut mixed with 30gm of almond meal . Place on a baking paper covered baking tray and bake in the preheated oven until the meringue is golden brown .

HAM ,CHEESE AND LEEK PIE

Preheat your oven to 180 deg C . Melt 2 tbs of butter/ marg in a pan and saute 2 sliced leeks ( white part only )till soft . Fold through 3 cups of cooked brown rice . Now spoon into a lightly sprayed 27cm ovenproof pie dish . Sprinkle over 200gm of chopped ham . In a separate bowl mix together 5 eggs and 500ml ( 2 cups ) of milk and season with dried majoram and cracked black pepper . Pour the egg mixture over the rice and leek and sprinkle with 60 gm ( 1/2 cup )of grated tasty cheese and chopped fresh parsley . Place in the preheated oven and bake until the top is firm and golden .

GRAPE FLAN

Preheat your oven to 200deg C . Line a lightly greased 20 cm flan dish with 1 sheet of thawed shortcrust pastry , trim the edge and blind bake ( line the pastry with baking paper and fill with uncooked rice ) in the preheated oven . Remove the paper and rice . Reduce the oven temperature to 180 deg C and bake the flan foe another 20 minutes or until the pastry is a light golden . Remove the pastry and cool . To make the filling beat 250gm of cream cheese untilsoft . Mix in 2 tbs of lemon curd ( if you have some home made preserve is best , if not use store bought lemon curd ) and 1 tbs of icing sugar . Spread the cream cheese mixture over the base of the pastry case . Separate the grapes from the stems and cut in half vertically . Arange the grapes in a circular pattern over the cream cheese mixture . Now prepare a glaze heat 3 tbs of apricot jam and 1 tbs and 1 dsp of water in a saucepan , stirring until the jam melts . Stir in 1 dsp of apera and cool slightly . Brush over grapes . Refrigerate till you are ready to serve .

ASIAN STYLE FRITTATA

Preheat your oven to 180 deg C. Peel and chop 1 red onion and heat in a pan sprayed with cooking oil and 2 dsp of minced garlic, over a medium heat until tender. In a large bowl mix together 240gm of baby spinach leaves with 500gm of frozen stir fry vegetables and 1 x 227gm of water chestnut slices ( drained ). In a small bowl mix together 2 tbs of fish sauce, 1 tbs of red wine vinegar, 1 tbs of balsamic vinegar and 1 tbs of oyster sauce.... when combined pour the mixture over the vegetable mix. Add the vegetable mix with the sauces to the onion mix. Your pan will be overflowing, but over a low heat the spinach will shrink. In a separate bowl mix together 1 x 420gm can of condensed chicken and corn soup with 5 beaten eggs and 500gm of shredded chicken ( your choice,I used shredded chicken from the refrigerated section in the suopermarket)and stir through 2 tbs of dried majoram and a sprinkle of cracked black pepper. Mix through both the pan and bowl ingredients together. Now spray a good old fashioned roasting pan or aluminium tray with cooking spray and pour the combined mixture in the pan / tray and top the mix with cherry tomatoes. Bake in the preheated oven till the frittata is set about 45 - 50 minutes or until set and turning golden/ dark brown. This is one you need to prepare, talk about flavour ......!!!

LEMON SEED CAKE

Preheat your oven to 160 deg C . Lightly grease and lightly sprinkle with polenta a traditional bundt pan . Mix together 1 and 1/3 rd cups of plain flour with 3 tbs of cornflour and 1/4 tsp of baking powder . In a separate bowl cream together 175gm of butter / marg with 175 gm of castor sugar , then stir in 1 tbs of grated lemon zest . Now beat in 3 eggs lightly whisked , adding a little of the mixed flour mixture to prevent curdling . Now fold in the remaining flour . In a small bowl pour over a tbs of hot water on 1 dsp of carraway seeds and add to the cake mixture . Pour into the prepared bundt pan and bake in the preheated oven for 50 minutes , or until well risen and golden . Cool in the pan for 10 minutes before turning out onto a wire rack .

BAKED POTATOES WITH CHICKEN

These are on the menu when family arrive on a weekend for a brief day visit.. and are are always welcome when friends call in.... Preheat your oven to 200deg C . Bake 4 large ( or a potato for each visitor ) 'all rounder ' potatoes in the preheated oven for about 60 minutes or until tender . In the meantime slice 4 spring onions and mix with 1 cup of cream cheese , ( again this will vary depending on the number of your guests )seasoned with a little dried chilli ( optional). When the potatoes are tender , cross cut each potato and lightly squeeze apart . Spoon roast chicken shredded /cubed and mixed with mayonaisse into the potatoes and season with cracked black pepper to taste . Serve with a mixed leaf salad .

WHITE CHRISTMAS

Whatever the time of the year you serve it, just one bite of this scrumptious slice and you too will always dream of a white Christmas .. In a large mixing bowl combine 45gm ( 1 and 1/2 cups ) of rice bubbles , 100gm ( 1 cup )of milk powder ,125gm (1 cup) of icing sugar , 90gm ( 1 cup )of desiccated coconut , 4tbs of chopped red glace cherries , 4 tbs of green glace cherries ,4 tbs of sultanas . Make a well in the centre . Melt 250 gm of copha ( white vegetable shortening ) over a low heat . Pour it into the well and stir through the dry ingredients until moist . Now spoon the mixture into a slice pan (28cm x18cm), ( 11'x 7") that has been greased and lined with baking paper . Smooth the surface and refrigerate for 45 minutes , by which time it should be set . Cut into small triangles to serve .

SUPERSTITIONS THAT I GREW UP WITH

Remember Bex , a powdered painkiller , bought by the carton load , ' take a bex a day and a good lie down ', no mention of the kidney failure they could have caused . Never put new shoes on the table ( bad luck ) . No carnations or lillies in the house ( death in the family ) . Never cut your fingernails on Sunday or Friday ( bad luck ) . Never give knives as a gift unless you receive a coin from the recipient ( cuts friendship). Never turn a mirror or painting to the wall ( death ) . Never look a crow in the eyes ( danger ) . A painting falling from the wall ( death). No meat on Good Friday . Never cross your knife and fork after finishing your meal ( bad luck ) . Thank goodness that I tossed off the hocus pocus as I got older .

I WILL PREPARE IT ONE DAY ...mmmm !

Reading about food is endlessly reassuring . There is always a predictable outcome , a vicarious pleasure and no one is ever threatened . It's early hours of the 7 th October 2023 , i have just read the last page of my favourite storyteller and my mind is remembering today would have been my youngest brother Michael Grunberg's 60 th birthday and am lying here in bed making plans to visit his memorial plaque that he shares with his dad Jackiw Grunberg . Happy birthday Michael . Sleep doesn't come , so I reach for a story book that covers chef and food writer Stephanie Alexander's odyssey into south west of France . So at the unlikely time of 3.20 am , I'm reading her mouth watering preparation of making a traditional peasant dish called POULE AVEC SA MIQUE ( chicken with dumpling )and it is really inspiring . First you bone a chicken and make a rich stock from the bones . The flesh is then stuffed with tarragn , chopped ham , pork mince and bread crumbs . The boned and stuffed chicken is then wrapped in muslin and poached , along with a large tasy , juicy dumpling , in the stock heavily laden with vegetables . I'm fascinated by the difficulty , the boning , the stock ,the dumpling and the finished dish when it all comes together in a slow simmer until it is ready to be served sliced in the broth along with the juicy dumpling and vegetables . I read and reread the recipe .... I will prepare this dish one day .

ONION BHAJIS

Place 2 red onions that have been peeled and finely sliced in a mixing bowl . Add 1 small red chilli ( do not deseed ) finely sliced , 1 tsp of ground turmeric , ! tsp of minced ginger , 1 dsp of minced garlic and 1/2 tsp of salt . Use one hand to massage the onion mixture , until the onion starts to soften and the onion juices start to run from the onion . Now stir in 1 tsp of cumin seeds and 1 tbs of lemon juice . In a separate bowl mix together 70gm( 1/2 cup) of besan / chickpea flour with 50gm ( 1/4 cup) of rice flour and 1 and 1/2 tsp of baking powder . Add 60 ml ( 1/4 cup ) of water to the flour mix to make a smooth batter . You can add a little water as the batter should not be thick . Next pour enough peanut oil into a wide medium saucepan ( no more than 1/3 rd full ) and heat till a cube of bread dropped in , turns golden in 15 seconds . Add teaspoonfuls of the onion mixture to the oil and cook until the batter is deep golden and cooked through and the balls have spidery legs . Remove with a slotted spoon and drain on paper towel , while cooking the remaining bhajis . Serve warm with natural yoghurt , sprinkled with ground turmeric and chopped unseeded chilli. These are addictive , enjoy .

SWEET POATATO GNOCCHI with BURNT BUTTER SAGE .

Preheat your oven to 180 deg C . Line a baking tray with baking paper . Leaving the skins on cut 2 cleaned sweet potatoes and 2 cleaned 'all rounder 'potatoes in half lengthways . Drizzle the 'potato' halves with canola / rice bran oil and season with 1 dsp of salt . Place the cut side down on the baking tray and bake for 25 minutes or until a skewer passes through the potatoes easily . Remove from the oven and leave to cool . Using a spoon , scoop out the potato and sweet potato flesh , discarding the skins . Use a fork to mash and combine the two potatoes . Stir in 1 dsp of salt , along with 35 gm ( 1/3 cup ) of finely grated parmesan cheese , 1 beaten egg and 1 tbs of honey . Working slowly add 300gm ( 2 cups of plain flour )in batches , mixing thoroughly until a dough forms that doesn't stick to your hands ( you may not need all the flour ). Turn the dough out onto a lightly floured surface and roll into a small log shape . Using a sharpe knife , cut the log into 8 equal pieces . Roll each piece into 1 cm ( 1/2 ")thick rope , then cut each one into 1 cm (1/2") pillows . If you like , you can roll the gnocchi pillows with a fork to create the classic indents . Bring a large saucepan of water to the boil . Working in batches , cook the gnocchi for 30 seconds or until they float to the surface . Remove with a slotted sppon onto a sheet of baking paper and set aside . For the sage burnt butter ,melt 140 gm of butter / marg in a large frypan over a medium heat until it begins to foam . Add 20 sage leaves and cook until crisp . Remove the leaves and set aside on paper towel . Continue to cook the butter / marg until brown . Remove from heat and add the gnocchi , 1 tsp of ground nutmeg, 1 dsp of minced garlic and 60ml (1/4 cup)of warm water . Place the pan back over medium heat , tossing to coat the gnocchi and warm them through . Serve immediately , dressed with the fried sage leaves and a sprinkling of cracked black pepper and a scatter of thinly sliced parmesan .

PANZANELLA (V)

You will need 4 large tomatoes ( about 1 kg ), cut into 1 cm ( 1/2")slices . 100gm of assorted cherry tomatoes cut in half . 4 mini bell capsicums , cut into quarters lengthways . 8 baby cucumbers , sliced in half lengthways . 1 small red onion , thinly sliced . 3 slices of sourdough (200gm), toasted and cut into chunks . 40gm of pitted kalamata olives , sliced in half . Arrange all the above salad vegetables on a platter . Now place 1 tbs of minced garlic in a processor with a large handful of torn basil leaves and 1/3 cup of virgin olive oil and pulse until you have a smooth sauce . Drizzle the sauce over the salad . Finally sprinkle with 2 tbs of balsamic vinegar and season to taste with cracked black pepper .

BANGERS AND MASH

Wednesday night In The Manor. Sausages with mashed potato , kumara and dressed with sliced spring onions and fried spring onion roots .

SPRING ONIONS

The spring onion is the most under rated vegetable . Yes the green leaves are used as dressing or additives to dishes where colour and subtle flavour is needed. The white stem is used as a flavour in hot and cold dishes . Unfortunately the spring onion roots are discarded .. The spring onion roots are full of flavour . I trim the spring onions along with a short amount of white stem in place along with the roots . Without cooking you can trim off the base of the spring onion and add the roots to any leafy salad , they are gently delicious . Today , I heated a little oil in a saucepan and deep fried the attached roots that are attached to a small amount of the the base of the spring onion . I just fried them till they changed colour . Drain and let them cool . You can now enjoy a light and crunchy snack with a delicate sweet flavour . The fried onion roots are a great addition to a cheese , cracker and olive platter .

LEMON PUDDING

Preheat your oven to 180deg C . Mix together ina large bowl 75gm of plain flour with 20gm of castor sugar and a pinch of salt . Rub in 45 gm of margarine , until mixture resembles bread crumbs . In a separate bowl separate 3 eggs . Beat 3 egg yolks together and add 1 dsp of grated lemon rind , 4 tbs of lemon juice and finally 1 cup of milk . Now using a wooden spoon , beat the wet mixture into the dry ingredients and set aside . Finally using your electric beaters , beat the 3 whites together until stiff peaks form . Fold the stiff egg whites through the batter . Pour the combined batter into a greased oven proof dish and place the dish in a larger baking tray , half filled with water . Place in the oven and bake in the preheated oven for 35 minutes .

We made this in 'Country ' cooking class on Tuesday . This recipe is the original lemon delicious ...