LOUKOUMADES...(GREEK HONEY DONUTS)

These honey syrup drenched donuts are best served warm with a light sprinkle of cinnamon. INGREDIENTS.......60 ml of lukewarm water,plus an extra 185 ml of lukewarm water, 1 tsp of dried yeast, 1 dsp of castor sugar, 260 gm of plain flour, a pinch of salt, 1/2 tsp of vanilla extract, canola or rice bran oil for deep frying. Honey Syrup .. 125 gm of runny honey. Ground cinnamon to sprinkle over the donuts. So let's get started...whisk 60ml of the water and yeast together in a large bowl. Add the sugar and 1 tsp of the flour and whiskuntilwell combined. Allow to stand at room temperature in a warm spot for 15 minutes or until frothy. Add the remaining flour , salt, vanilla extract, and the 185ml of lukewarm water to the yeast mixture. Stir with a wooden spoon until well combined and smooth. Cover the bowl with a sheet of baking paper and a teatowel and leave to rest in a warm draught free spot until the dough has doubled in size. Place the honey in a small pot over a med/ high heat with 125ml of water. Bring to the boil, remove the pot drom the heat and allow the syrup to cool Heat the oil in your deep fryer or a heavy based saucepan saucepan, using an oiled dessertspoon, carefully drop spoonfuls of the batter into the hot oil. Deep fry in batches , turning until the loukoumades are puffed and golden. Drain on paper towelling the transfer to your serving plates and drizzle with the honey syrup and sprinkle with cinnamon.

FRUIT DROP SCONES...

These are easily prepared and great for morning or afternoon tea . Preparing any food you are about to enjoy is always welcoming to your guests / friends. Ingredients.......50 gm of plain flour, 1/2 tsp of baking powder, 1 tbs of castor sugar, 25gm of dried fruit (I use cranberies), 1 beaten egg, 50 ml of milk, 15gm of butter/ marg. Mix together the flour and baking powder and stir in the sugar and dried fruit . Add the egg and milk ,stir with a wooden spoon to a smooth batter. Now wait till your friend/s arrive. Melt the butter the marg/butter in a large pan, add spoonfuls of the mixture to the pan and cook until lightly browned ( this mixture makes 6 small drop scones). Once the surface is bubbling , turn over and cook until lightly browned . Serve the drop scones with a drizzle of clear honey and fresh brewed coffee and or tea. Enjoy sharing with your friend/s.

CHOCOLATE CORNFLAKE BARS

Ingredients.......200gm of milk or dark chocolate, broken into pieces, 2 tbs of golden syrup, 50 gm of butter/ marg, 125gm of cornflakes. Place the chocolate pieces, golden syrup and butter/ marg in a pan over a low heat. Stir in the cornflakes and mix well together. Grease a 28 x 18 cm, ( 11"x 7") slice pan. Spread the mixture over the pan, chill until set. Slice into 12 bars to serve, keep in the refrigerator.

GRANULATED NUT CRUMBLE SLICE

Ingredients.....cooking oil spray, 1 and 1/2 cup of plaain flour, 1 dsp of baking powder, 1/2 cup of softened butter/ marg, 3/4 cup of soft brown sugar, 3 eggs lightly beaten, 1 tsp of vanilla extract, 1/4 cup of chocolate hazelnut spread ( nutella), 1/2 cup of granulated nuts. Topping.... 1/2 cup of plain flour, 1/4 cup of chocolate hazelnut spread, 2 tbs of soft brown sugar, 1/3 cup of granulated nuts. Preheat your oven to 160 deg C. Grease and line with baking paper a 8" x 12 "/ 20 x 30 cm rectanglular slice pan. Separate the slice and topping ingredients. Now to prepare the slice , mix together the flour, baking powder in a large bowl and add the butter/ marg, sugar, eggs, vanilla extractand chocolate spread( nutella). Beat well until the mixture is smooth. Stir in the granulated nuts. Spread the mixture into the prepared pan and smooth the surface with the back of a dsp. For the topping, combine the nutella and flour to get a crumbly texture, now stir in the sugar and granulated nuts. Spread this mixture over the slice mixture. Bake in preheated oven for 50 minutes or until risen and firm. Allow to cool in the slice pan before cutting into slices.

PASTA WITH ASPARAGUS

Ingredients......500gm of fresh asparagus, 2 small white onions, peeled and very thinly sliced, 90 gm of butter/ marg, 3 tbs of minced garlic, coursely cracked pepper, 375gm of shell shaped pasta. Slice the ends off the asparagus spears, cut the asparagus into small peices , leaving the tips whole. Melt the butter/ marg in a frypan add the peeled and finely sliced onion and the sliced asparagus stalks and cook over a low heat until the vegetables are tender. Now add the cracked pepper to taste and the asparagus tips and continue to cook. Cook the pasta in a large pot of boiling salted water with a drizzle of oil. When the pasta is tender but not soft , drain through a colander and wash with cold tap water. Drain the pasta then add to the pan with the asparagus mix , mix until thoroughly combined. Now stir through 1/2 cup of sour cream and continue to heat through. Enjoy as a main or a side dish.

BROCCOLI CHEESE ROLLS

Ingredients......400gm of broccoli florets, 1 egg lightly beaten, 1 egg white beaten to a froth , 3 spring onions finely chopped, 125gm of grated chedder cheese, 90 gm of breadcrumbs,3 tbs of minced garlic, cracked black pepper to taste. Preheat your oven to 180 deg C. Grease a baking tray and line with baking paper. Blanche the broccoli florets in a pot of boiling water for 2 minutes. Drain, cool finely chop and set aside. In a large bowl combine all the ingredients and season with cracked black pepper. Spoon a heaped tbs of the mixture in your hands and roll into an oval shape. Repeat with the remaining mixture and place the rolls and place on the prepared baking tray. Place the tray in the preheated oven and bake for 15 minutes then turn the rolls and continue to cook until golden. These are delicious served drizzled with hoisin sauce .

BARRAMUNDI A LA ORANGE

Ingredients.......4 barramunbi fillets, 2 tbs of peanut oil, 80 gm jar of anchovie fillets (drained), 2 tbs of butter/ marg ( melted ), 1 dsp of grated orange rind, 2 tbs of orange juice, 4 thin slices of orange, cracked black pepper. Brush the barramundi fish fillets with oil on both sides. Place in a pan over a medium heat and cook for 5 minutes. Now turn the fillets over and place the anchovie fillets around the fish fillets. Pour the the butter/ marg over and sprinkle with the orange rind and juice. Season with the cracked pepper. Place the pan over a medium heat and heat for 5 minutes until cooked through. Serve topped with orange slices and a circle of anchovie and a sprinkle of chopped parsley. I prefer to accompany the barrumundi fillets with a mixed grain and stir fried vegies. Your meal, your choice.

POLENTA AND CHILLI MUFFINS

Ingredients ...175gm of self raining flour, 175gm of polenta, 85gm of castor sugar, 1 dsp of baking powder, 55gm of grated tasty cheese, 1 tbs of roughly chopped fresh rosemary, 1 dsp of chilli flakes, 250ml of milk, 85gm of melted butter/ marg, 1 egg lightly beaten, 1 tsp of wholemeal mustard. Preheat your oven to 180 deg C. Grease 12 holes of a muffin pan. Muffins do not have to be sweet , savoury muffins are always popular and these chilli muffins are savoury not ' chilli hot'. Mix together in a large bowl, the flour, polenta, sugar, baking powder, the cheese, rosemary, chilli flakes. In a separate bowl whisk together the milk, butter, egg, and mustard. Now combine the wet and dry ingredients , do not overmix , there will small lumps , that's ok. Divide the mixture evenly between the prepared muffin pan. Bake in the preheated oven for 20 minutes or until golden and firm to the touch, I always check with a skewer inserted and coming out with crumbs. Delicious and I like mine served with a spread of butter.

A HERB AND CHEESE TOPPING FOR BREAD

Ingredients....110gm of melted butter/ marg, 3 tbs of minced garlic, 1 dsp of chopped parsley, 1 dsp of chopped rosemary, 1 dsp of chopped thyme, 1 crusty sourdough loaf,100gm of grated mozarella cheese. This is a very simple and delicious use of bread. Preheat your oven to 180 deg C. Place the butter/marg, garlic and hebs in a small bowland mix to combine. Slice your sourdough loaf crust on the diagonal both ways to form a diamond pattern without cutting all the way through. Gently ease the cracks open and drizzle the butter mixture in between along with the sgrated cheese. Wrap the loaf in aluminium foil lined with baking paper and place on a baking tray. Place in the preheated oven for bake for 15 minutes . Remove the baking paper lined foil from the bread and bake until golden and crusty. Serve hot but it is also delicious cold.

SALAD.....IT’S YOUR DECISION

Gone are the days of iceberg lettuce, tomato and perhaps a slice of pineapple served up as a salad. TODAY..2024 there is a huge variety of fresh produce to make your salads delicious and interesting. We have come such a long way in the preparation of salads. Lettuce is available now as mixed leaves ( mesclum) or prepacked, washed and ever popular baby spinach leaves . It is all up to your choice. To add flavour to your salad add .. Cucumber ... Tomatoes , cherry / vine ripened or yellow tear drop. Capsicums. Sliced olives. Grated or shred carrot. Snow peas. Bean sprouts. Chopped red onions. Now add crunch with sesame seeds, granulated nuts, crispy bacon. Salads can become a complete meal by mixing in a can of drained tuna or salmon , a drained can of 3 bean mix or chick peas, hard boiled eggs and an addition of grated cheese. To complete your salad add a dressing of balsamic vinegar, olive oil and a 2 tbs of minced garlic. Seriously delicious.

ZUCCHINI BREAD

Ingredients......375gm of plain flour, 1 dsp of baking powder, 1/4 tsp of bicarb of soda, 1 tsp of cinnamon, 1/4 tsp of nutmeg, 1tsp salt, 2 eggs lightly beaten, 220gm of castor sugar, 80 gm of packed brown sugar, 185ml of olive oil, 1 dsp of vanilla extract, 2 zucchinis, grated and excess moisture squeezed off. Preheat your oven to 180 deg C. Grease two 20cm x 10cm x 7cm (8"x 4"x 3")loaf pans. Mix together the flour, baking powder, bi carb and spices in a large bowl. In a separae bowl, mix together the whisked eggs, sugars, olive oil and vanilla extract. Stir the grated zucchinis into the flour mixture, pour the wet mixture over the top. Gently stir and fold until flour is fully combined. Divide the batter between the two loaf pans. Place the pans in the preheated oven and bake for 45 minutes or until the bread is golden brown and a skewer inserted in the centre comes out clean. Remove from the oven and allow to cool in the pan for 5 minutes and then turn onto a wire rack to cool completely.

KNOW YOUR EGGS

Eggs are a scarce at this time in Victoria due to an outbreak of the avian influenza, but this will change and the avian influenza will be bought under control. Eggs are amazing, they are quick and easy to prepare, versatile and nutritious. Like everything else today, there is a lot more choice than ever before, eggs included. Eggs differ in the way the hen is housed or the type of feed it is given, which alters the composition and food value of the egg. EGG TYPES.... Free Range eggs come from hens who are free to move from their enclosure to the open yard. Barn Laid eggs come from hens who have the space to move freely within their enclosure to fossick and lay eggs in a fenced area. Omega 3 eggs are produced by hens who are fed a special diet based on canola and linseed to produce eggs that are higher in omega 3 fats ( mainly found in fish ). Omega 3 fats are beneficial in lowering high blood pressure and keeping blood flowing free. Vegetarian eggs come from hens who are fed on feed that does not contain meat or fish products. Standard eggs come from hens that are caged to ensure a correct diet and protection from disease and predators and the eggs from this parctice is very cost effective and highly productive. No matter what eggs you purchase, all eggs have approximately the same amount of protein, total fat and cholesterol. *Eggs are best stored pointed side down in their carton as this keeps the yolk centred in the middle of the white, which is great for hard boiled eggs presentation.

PERFECT MASHED POTATOES ....A LOST ART.

Ingredients......900gm of floury potatoes( Desiree , but easily accessible 'all rounder'), peeled and cut into even sized chunks, 55gm of butter/ marg, 4 tbs of hot milk, cracked black pepper. Bring a saucepan of lightly salted water to the boil. Add the poataotes, bring back to the boil and cook for 25 minutes or until the potatoes are tender. Test with a skewer right through the middle of the potato to avoid lumps. Now drain the potatoes . Return the potatoes to the warm saucepan and mash with a potato masher until smooth . At this point add the the butter/ marg and continue to mash until well combined. Finally add the hot milk ( hot milk is easily absorbed by the potatoes to produce a creamier mash). Sprinkle and stir through 1 tsp of cracked black pepper. Serve while hot.

SUGAR .....HOW MUCH?

Up until the 1950's the majority of sugar was used at home in baking, preserving fruit, making jam and table use for tea and coffee. Now today 75% of the sugar we eat is from foods prepared outside of our homes. The majority of the sugar we consume today is in the drinks we consume; in the form of packaged juices, soft drinks and cordials. Overall our sugar consumption has changed little over the decades, we just consume sugar in different ways.

CRISPY HERBED POTATOES

Ingredients.....750gm of 'all rounder' potatoes, 2 red onions, 6 tbs of canola oil, 2 tbs of minced garlic, 100gm of grated tasty cheese, 2 tbs of chopped basil, cracked black pepper to taste. Peel the potatoes and slice very thinly, place the slices in a bowl of cold water and cover for 10 minutes. Now drain and pat dry with paper towel. Peel and slice the onions. Heat the oil in a large pan over a medium heat. Add the sliced onions with the minced garlic and saute for 3 minutes; now add the potatoes and cook for 20 minutes, turning frequently, until they are tender and golden. Add basil to the pan and stir through. Sprinkle the grated cheese over top and cook without stirring until the cheese melts. Season with cracked black pepper .

AUSSIE ROLL UPS

I used to make these for my sons back in the late 70's and throughout their childhhood. Ingredients.....6 cheesticks, 2 tbs of vegemite, 6 slices of white sandwich bread. Remove the crusts from the bread slices and roll gently with a rolling pin to flatten. Spread each slice with a thin layer of vegemite. Place a cheestick on the edge of the bread slice. Roll up firmly to enclose the cheestik. Repeat with the remaining bread slice, vegemite and cheesticks. Cut each roll in half on the diagonal, serve with the cut side up .

GOLDEN CRACKLE ROUGHS

Ingredients......375gm of chocolate melts, 250gm of cream cheese, 1/4 cup of golden syrup, 2 cups of shredded coconut, 3 cups of rice bubbles. Line a 18 x 28cm slab pan with baking paper. Place the cream cheese, golden syrup, and chop chips in a medium saucepan over a low heat and stir until smooth. Stir in the rice bubbles and shredded coconut. Spread into the prepared pan. Refrigerate for several hours or overnight until firm. Now remove from the pan using the baking paper, slice into rectangles. Store in an airtight container in your refrigerator. Serve dusted with icing sugar ( optional).

MINT AND SPINACH CHUTNEY

Ingredients.....55gm of fresh spinach leaves, 3 tbs of fresh mint leaves, 2 tbs of fresh coriander leaves, 1 small red onion coarsley chopped, 1 tbs of minced garlic, 1 fresh green chilli unseeded and chopped, 1 dsp of castor sugar, the juice of 1/2 lemon. It is your choice but you can replace the spinach with double of the quantity of coriander and deseed the chilli, for a cooler version of the chutney ...( seriously why would you?). Place all the ingredients in your food processor and process until smooth, adding a dsp of water to enable the blades to move. Divide the chutney between shot glasses to serve and leave to chill in the refrigerator for at least 30 minutes before serving with your favourite curry or indian dish.

CRUMBED CHICKEN WINGS

This a an amazing way to prepare chicken wings. INGEDIENTS...12 chicken wings, 2 eggs well beaten, 5 tbs of milk, 4 heaped tbs of plain flour, 1 tsp of paprika, 225 gm of breadcrumbs, 80 gm of butter/ marg, cracked black pepper. Preheat your oven to 200 deg C. Separate the chicken into 3 pieces , discard the bony wing tip. Beat the egg with the milk in a medium bowl. Combine the flour, paprika and cracked pepper in a separate bowl. Place the breadcrumbs in a separate bowl. Dip the chicken pieces into the egg mixture to coat, then roll in the seasoned flour and then in the breadcrumbs, gently pressing into the chicke. Place the butter in a large roasting pan /ovenproof dish, large enough to to place the chicken pieces in a single layer. Melt the butter/ marg in the preheated oven. The place the chicken pieces in the dish, return the dish to the preheated oven and bake for 10 minutes. Turn the chicken wing pieces and bake for another 10 minutes, or until the juices run clear when a skewer is inserted into the thickest part of the wing. Serve hot or room temperature.

A SUNDAY WELL SPENT ....

A rainy cold Sunday ......July 2024 . A day to remember if you are into quiz shows , ' the attempted assisination of Donald Trump'. I love and enjoy cooking , it clears my mind. 1. I am preparing a slowed cooked vegatable noodle soup . 2. I prepared a sourdough starter. 3. I made a potato and oat bread ... I'm thinking of a fish dish for tea tonight ...we will see.

CORNED BEEF HASH

Ingredients ......25gm butter/marg, 1 tbs of canola oil, 675gm of corned beef, cut into small cubes, 1 onion diced, 675gm of poatoes , peeled and cut into small cubes, 1/4 tsp of paprika, 1 tbs of minced garlic, 1 tbs of chilli flakes, 1 tbs of chopped chives,cracked black pepper to taste, 2 poached eggs per serve. Boil the potatoes in a saucepan of boiling salted water and cook until partially cooked (still firm). Drain. Place the butter, oil , onion and corned beef into a large non stick heavy based pan. Place the pan over a medium low heat and cook stirring occasionally for 15 minutes. Now add the partially cooked potatoes to the pan with the remaining ingredients. Mix together well and press down lightly with the back of a spatula. Increase the heat to medium. Turn the pan mixture every 10 minutes with the spatula , bringing the crusty base to the top. Continue to do this until the mixture is well browned and the potatoes are crisp edged and the cubes of meat are caramelised. Serve on warmed plates and top each plate with 2 poached eggs. This is delicious.

CHOCOLATE CHIP COOKIES

Ingredients .....175gm of plain flour, 1 tsp of baking powder, 125gm of softened margarine, 85 gm of muscovado sugar, 55gm of castor sugar, 1/2 tsp of vanilla extract, 1 egg lightly beaten,125gm of choc chips. It was the best day to make cookies, it was cold, raining and very wintry. Preheat your oven to 180 deg C. Place all the ingredients in a mixing bowl and beat until well combined. Roll tbs of the mixture into balls and place 6 balls on baking paper lined trays , spacing them to allow for spreading. Bake in the preheated oven for 15 minutes or until cookies are golden brown. Remove from the oven and allow to rest for 5 minutes and the carefully transfer to a wire rack to cool completely and then repeat the cooking process with the remaining dough. Store in an airtight container. I also made salted caramel chip cookies. Using the same recipe but replacing the choc chips with salted caramel chips ... The kitchen is warm and filling the house with baking aromas .

PORK AND CUMIN SLOW COOKED

Ingredients....1 kg of cubed pork, 3/4 cup of seasoned flour ( seasoned with crack pepper and garlic flakes), 1 tbs of peanut oil, 2 cups of chicken stock, 1 tsp of ground cumin, 1 tbs of soy sauce, 2 medium sized sweet potatoes , peeled and cubed, 2 tbs of fresh coriander. Toss the pork in the seasoned flour. Heat the oil in a large pan and cook the pork in batches over a medium to low heat until pork pieces are browned browned. Drain on absorbent paper. Place the pork in your lightly oiled slow cooker. In a separate bowl, in a separate bowl mix together the stock, cumin, soy and oyster sauce. Pour over the pork. Add the sweet potato, cover and slow cook for 2 hours on high. Stir through the chopped coriander. Serve with a steamed mixed grain.

CREAMED RICE PUDDING

Ingredients.......3 tbs of short grain rice, 600ml of milk, 1 vanilla bean split lengthways, 2 tbs of castor sugar mixed with pinch of ground nutmeg , 150 ml of cream.(all measurements are correct from an old recipe book ....and yes this recipe works). Place the rice in a strainer and rinse thoroughly under running water until the water runs clear. Drain. Place the milk in a medium saucepan, with the sliced vanilla bean and rice, and slowly bring to the boil over a medium heat. Now reduce the heat a little and simmer, stirring often until the rice is soft and creamy, this could take about 20 minutes. Stir in the sugar and pour the mixture into your favourite serving dish . Whip the cream in a separate bowl until soft peaks form . Remove the vanilla bean and cover with cling wrap and leave rest until cold. When the pudding is cold , fold the cream through the rice. Seriously decadent and delicious....

CHICKEN ADOBO

Ingredients.....4 onions peeled and sliced, 4 tbs of minced garlic, 2 cinnamon sticks, 1 dsp of cracked black pepper, 1.5 kg of skinless chicken thighs, 125 ml of apple cider vinegar, 125ml of soy sauce, 3 tbs of honey, 4 cups of steamed rice to serve. Spray your slow cooker with canola oil and spread half the sliced oinons over the base of the slow cooker. Add 2 tbs of the minced garlic, 2 cinnamon sticks and the cracked black pepper. Now add the chicken thighs in a single layer over the top of the onion mix. Finish off with the remaining onions and minced garlic. Drizzle the vinegar and soy sauce over the chicken and finish with drizzling the honey over. Cover and cook on a high heat for 4 hours. Steam the rice and divide between the serving plates , top with the chicken and spoon the juices from the slow cooker over top and serve .

SWEET POTATO AND PEAR SOUP

Ingredients.......25gm of butter/marg, 1 small white onion, finely chopped, 750gm of sweet potato, peeled and chopped, 2 firm pears (500gm ), peeled and chopped, 750ml of vegetable stock, 250ml of cream, mint leaves to garnish. Melt the butter/ marg in a medium /large saucepan over a medium heat. Add the chopped onion, and cook until softened. Add the chopped sweet potatoes and pears along with the stock and continue to cook until the sweet potato and pear are softened. Cool slightly. Now using your hand blender, blend until smooth. Stir in the cream and gently reheat without boiling. Season with cracked black pepper and garnish with mint leaves.

CHEESE AND CHIVE CROQUETTES

Ingredients......500gm of grated mozarella cheese, 185gm of plain flour, 4 tbs of freshly chopped chives, 1/2 tsp of cayenne pepper, 2eggs,lightly beaten,1 tbs of minced garlic, 60 gm of cornflour,peanut oil for deep frying in a large saucepan.( just enough oil to cover the croquettes). Place the mozzarella cheese along with 125gm of the plain flour, chives, cayenne pepper and the lightly beaten eggs into a bowl and mix to combine . Shape the mixture into balls, place on a plate lined with cling wrap and refrigerate for 30 minutes. Now combine the cornflour and remaining flour on a plate. Roll the cooled balls in the flour mix and place back in the fridge for 10 minutes. Heat the peanut oil in the saucepan and deep fry the croquettes in batches, until golden. Drain on absorbent paper and serve . These are really good.

CARROTS IN HONEY AND GARLIC

Ingredients....2 tbs of butter/ marg, 2 tbs of honey, cracked black pepper, 1 tbs of minced garlic, 2 medium carrots thinly sliced, cut diagonally or into a medium shred. Heat the butter over a low heat in a large frypan. Add the honey, pepper and garlic. Toss the carrots through this mixture and heat through over a low heat. Sprinkle with a little dried dill and pour the sauce over the carrots.

APPLE TURNOVER

Ingredients.....1 sheet of puff pastry defrosed, 2 apples , peeled, cored and sliced, 2 tbs of butter/ marg, 2 tbs of castor sugar, vanilla extract, cinnamon sugar. Preheat your oven to 200deg C. First cook the prepared apple slices in a frypan with the butter/marg and castor sugar, the cinnamon sugar and vanilla extract. The apples should be slightly firm and still retain their sliced shape. Remove the pan from the heat and let apples cool completely. Cut 4 cirles or squares from the puff pastry sheet and fill in each round with a few tablespoons of the prepared apples. Fold the pastry and join the edges with a little water, to make into 4 turnovers. Place the turnovers on a buttered baking tray. Mark the top of the turnovers with a few incisions, brush with a beaten egg, sprinkle lightly with castor sugar. Bake in the preheated oven for 15 minutes or until golden and puffy.

APPLE GALETTE

Ingredients.....1 sheet of puff pastry (thawed),80 gm of lemon curd, 1 Granny Smith apple (peeled,cored, halved and sliced into slices) 1 dsp demerara sugar. Preheat your oven to 200deg C I used a large flan dish, lightly greased to bake the galette and placed the dish in the preheaed oven to heat. Trim the corners of the puff pastry sheet, to make a neat circle fitting the dish. Brush the lemon curd over the puff pastry, leaving 1/2" border. Arrange the prepared apple slices over the pastry in a cicular overlapping pattern, leaving a 1/2 " border. Sprinkle with the sugar. Now bake in the preheated oven for 35 minutes or until the edge of the pastry is browned and puffed.

SPINACH STRACCIATELLA

It's winter the season for soups. Ingredients 280 gm pack of baby spinach leaves / or silverbeet leaves trimmed of all the white stalk. 6 tbs of dried grated parmesan cheese, 6 cups of chicken stock, cracked black pepper, 2 eggs lightly beaten, 1 dsp of ground nutmeg, 3 tbs of minced garlic. Divide the spinach/ silverbeet leaves into 4 large rolls and slice across into thin shreds. Place a handful into each serving bowl and divide the grated parmesan between the leafy bowls. Slowly heat your chicken stock and season with cracked pepper and the minced garlic. In a separate bowl whip the eggs and nutmeg to a froth, add the frothy egg nutmeg mixture to the slowly simmering stock, whisking lightly with a fork to incorporate. Now remove from heat and ladle the stock mixture over the spinach and cheese in the bowls and serve. This is a delious soup.

CREAM OF CELERY SOUP

Ingredients.....1 bunch of finely chopped celery with leaves, set a few leaves aside for garnish, 60gm of butter/ marg, 2 onions, peeled and chopped, 4 and 1/2 cups of chicken stock, 1 and 1/2 cups of cream, cracked pepper to taste and a handful of dry grated Parmesan cheese. Heat the butter/ marg in a large pot, add the chopped onions and stir until tender. Now add the trimmed and chopped celery over a low heat, add the stock and cover the pot and simmer for 20 minutes or until the celery is tender . Using a hand processor , process the mixture until smooth, then stir through the cream and cracked black pepper. Stir the soup over a low heat until just heated through . Serve the soup garnished with celery leaves and a sprinkle of dry grated Parmesan cheese.

MOROCCAN HARIRA

This is a traditional Muslim dish served during Ramadan. Ingredients....30gm of ghee,1 tbs of ground cinnamon , 2 tbs of minced ginger , 1 tsp of ground tumeric,1 tsp of ground paprika, 1 tsp of cracked black pepper, pinch of saffron threads, 500gm of cubed lamb shoulder,1 onion, peeled and finely chopped, 1/2 cup of chopped flat leafed parsley, 1/3 cup of chopped coriander, 440gm can of diced tomatoes, 400gm of chickpeas, drained, 400gm can of lentils, drained, 2 tbs of lemon juice. I am using my slow cooker, this isn't traditional , but a different way of preparing harira. In a bowl mix together the saffron threads, cinnamon, turmeric, paprika ,cracked black. pepper. Add the lamb cubes to coat . Use the ghee to coat your slow cooker ,add the coated lamb cubes, the chopped onion, the drained chickpeas, lentils, and tinned diced tomatoes,chopped coriander and parsley . Stir the ingredients to incorporate . Finally add 5 cups of water and stir through 3 tbs of lemon juice. Cook on high for 5 hours . I serve this dish over steamed rice.