GINGERBREAD MEN

Ingredients.......125gm of butter/ marg at room temperature, 100gm of brown sugar, 60ml of maple syrup, 1 egg lightly beaten, 310gm of plain flour, 1/2 tsp of bi carb of soda, 1 tbs of ground ginger, 1 dsp of ground cinnamon. Line your oven to 160 deg C. Line 3 baking trays with baking paper. Use your electric mixer to beat butter/ marg and sugar until light and fluffy. Add the maple syrup and egg, beat to combine. In a medium bowl mix together the flour, bi carb of soda, ginger and cinnamon, and fold into the butter mixture, until just combined and a soft dough forms. Place the dough between 2 sheets of baking paper and roll out to a thickness 5mm( 1/4"). Cut shapes from the dough using a gingerman cutter. Place on prepared baking trays about 1"(2cm) apart. Bake one tray at a time in the preheated oven for 15 minutes or until firm to touch. Leave stand on trays for 5 minutes , before carefully transferring to a wire rack to cool completely.

BROWN SUGAR SPONGE

Ingredients.......4 eggs lightly beaten, 165gm of firmly packed dark brown sugar, 150gm of wheaten cornflour ( cornstarch), 1 tsp of cream of tartar, 1/2 tsp of bi carbonate of soda, 300ml of heavy cream. Preheat your oven to 180 deg C. Grease 2 round cake pans 22cm ( 9") deep. Beat together the eggs and brown sugar together in a large bowl with your electric beaters until thick and creamy. Mix together the cornflour, cream of tartar and bi crb of soda, Now sift the dry mixture over the egg mixture and gently fold in . Divide the batter between the two pans. Bake the cakes in the preheated oven for about 18 minutes or until risen and golden, check with a skewer inserted comes out clean. Beat the cream in a medium bowl with electric beaters until firm peaks form. Place one sponge on a serving plate, spread with half the cream. Top with the remaining sponge and spread with remaining cream mixture. N.B....Filled sponge is best eaten the day it is made. Unfilled sponge can be frozen for upto 2 months.

HOT CROSSED BUNS

Here is my challenge for you....prepare your own hot cross buns. Ingredients.....2 tbs of instant dried yeast, 1 tsp of sugar, 150ml of warmed milk, 4 tbs of warmed water, 500gm of bread flour, 1 tsp of salt, 1/2 tsp of ground mixed spice, 1/2 tsp of ground cinnamon, 1/2 tsp of ground nutmeg, 50gm of castor sugar, 50gm of melted and cooled butter/ marg, 1 egg beaten, 125gm of currents, 40gm of chopped mixed peel, 1 sheet of shortcrust pastry. Glaze.....3 tbs of castor sugar, 4 tbs of water, 4 tbs of milk. Preheat your oven to 180 deg C. Line 2 baking trays with baking paper. Blend the yeast and sugar into the warmed water and milk. Stir in 125gm of bread flour and leave in a warm spot for 20 minutes. Stir the remaining bread flour into a large bowl, add the salt, spices, and castor sugar. Add the butter/ marg and beaten egg to the yeast mixture. Stir this into the flour and mix well. Add the dry fruit and mix to a fairly soft dough, (add a little water if necessary). Turn out the dough on a lightly floured bench and knead with the heel of your hand to knock out air bubbles. Divide the dough into 12 round buns. Flatten each ball slightly and space well apart on the lined oven trays. Now cover and place in a warm spot to rise again, about 30 minutes or until doubled in size. Meanwhile, slice the pastry sheet into 24 thin strips about 3 and 1/2 inches long. Dampen the strips and lay 2, damp side down in a cross over each bun. Bake in the preheated oven for 20 minutes or until golden brown and firm. To make the glaze, dissolve the sugar in the milk and water mixture over a low heat. Brush the cooked buns twice with the glaze. Serve the buns warm , split band buttered.

SLOW COOKED BEEF AND DATE STEW

Ingredients......1 tbs of canola oil, 1 kg of beef rump cut into cubes, 2 onions , peeled and roughly chopped, 2 tbs of minced garlic, 1/2 tsp of ground cinnamon, 1 tysp of ground cumin, 1 tsp of minced ginger, 1/2 tsp of ground rumeric, 1 tsp of ground coriander, 500ml of beef stock, 1 x 400gm can of diced tomatoes, 1 cup of dates roughly chopped, cracked black pepper, slivered almond and parsley for the garnish, steamed rice to serve. Lightly spray the bowl of your slow cooker with oil, turn on low to heat. Heat the oil in a large saucepan over a medium heat and brown the cubed beefin two batches, remove to prepared bowl of your slow cooker. Add the onions to the saucepan and cook till the onions are tender, add the garlic, ginger and spices, along with the dates, tomatoes and stock. Mix to combine and bring to the boil, then add the mixture to the beef in your slow cooker. Cover and cook on high for 4 hours or on low for 6 hours. Season to taste with cracked pepper. Serve over steamed/ boiled rice and garnish with parsley and slivered almonds.

CRUNCHY HONEY CHICKEN

Ingredients.......500ml of canola oil, 50gm of vermicelli noodles, 1 egg lightly beaten, 1 and 1/2 cups of water, 1 cup of self raising flour, 1/3 cup of cornflour, 450gm of chicken breasts , cut into bite sized pieces, 1 tbs of peanut oil, 4 spring onions cut into 2" pieces, 1 x 225gm can of pineapples rings, drained and quartered, 3/4 cup of honey. So, let's get started. Pour the canola oil into a medium saucepan and heat over a medium heat until hot. deep fry the noodles in two batches, for a couple of seconds until white and fluffy. Remove with a slotted spoon and drain on absorbent paper. In a large bowl whisk together the water, beaten egg and flour until batter is smooth. Place the cornflour in a shallow bowl and coat the chicken pieces, shaking off any excess cornflour. Dip the chicken pieces into the batter mix and deep fry in small batches until golden brown. Remove and drain on absorbent paper. Heat the peanut oil in a large pan over a medium / high heat and stir fry the spring onions and drained and quarted pinepple. Place the chicken onto serving dishes and top with the spring onions , pineapple and noodles. Drizzle over honey. Delicious....!

TUNA CHOWDER

Ingredients......1 dsp of sesame oil, 1 onion, peeled and finely chopped, 2 celery sticks, trimmed and finely sliced, 1 tbs of plain flour, 750 ml of milk, 200gm can of tuna in springwater, 420gm can of corn kernals ( drained), 1 dsp of freshly chopped thyme, cracked black pepper to taste, 1 tbs of freshly chopped parsley and sweet paprika to sprinkle. Heat the oil in a large saucepan. Add the onion and celery and gently cook over a medium heat, stirring occasionally until the onion is softened. Stir in the flour to thicken. Turn the heat to low and gradually add the milk, stirring continually. Now add the tuna and its liquid, the drained corn kernals and thyme. Mix gently, and bring to the boil, cover and simmer for 5 minutes. Remove the pot from the heat and season to taste with cracked black pepper. Sprinkle the chowder with sweet paprika and chopped parsley. Ladel into soup bowls and serve hot. If you like you can top the chowder with a spoonful of cream cheese in the bowls . It is your dish.

EGG AND CHEESE PIES

Ingredients.......12 slices of bread, (crusts removed),butter for spreading, 300gm of chopped ham /bacon pieces, 12 small eggs, 200gm of tasty grated cheese, sweet paprika for sprinkling, fruit chutney to top. Preheat your oven to 180 deg C. Spray a large 12 hole muffin pan with cooking oil. Use a rolling pin to flatten the bread slices,and spread with butter. Press the slices into the muffin pans and divide the ham evenly between the muffin pan. crack an egg into each muffin hole and top with the grated tasty cheese. Sprinkle with sweet paprika . Bake in the preheated oven until the egg is set. These can be served hot or cold topped with a dollop of your favourite chutney.

TOMATO, OLIVE AND FETA PUFFS

Ingredients.......2 frozen puff pastry sheets (thawed), 350gm tub of marinated Fetta, 12 cherry tomatoes (halved), 32 pitted black olives. Preheat your oven to 220 deg C. Line an oven tray with baking paper. Cut each puff pastry sheet into 16 squares. Top each square with a cube of marinated Fetta cheese, a cherry tomato half and an olive. Bake in the preheated oven until puffed and golden. Drizzle with a little of the oil from the Feta and serve immediately. these are simple to make and deliciuos to eat and share. TIP ....Try replacing the olives with anchovies...mmmmmm.

GINGER PORK WRAPS.

Ingredients......50ml of hoisin sauce, 3 tbs of minced ginger, 3 tbs of runny honey, 1.5 kg of pork loin (rib end ) roast, 3 and 1/2 cups of pre-packaged coleslaw mix (from the vegetable section in your supermarket), 3 spring onions finely chopped, 3 tbs of white wine vinegar, 10 x 25 cm pita bread rounds. In a bowl, combine the hoisin sauce, ginger and honey. Place the roast pork in the bowl of your slow cooker and brush with the sauce mixture to coat completely. Cover and cook on high for 4.5 hours, until the meat is really tender. Transfer the pork to a bowl and using 2 forks , pull the meat into shreds. Skim the fat from the sauce and return the meat to the slow cooker. In a bowl combine the coleslaw mix with the spring onions and vinegar. Wrap the pita bread in foil and heat in the preheated oven for 10 minutes. Then to serve spread about 1/3 rd of a cup of the pork mixture down the centre of each pita bread. Top with the coleslaw mixture, roll each pita up tightly.

SUMMER….DECEMBER thru FEBRUARY

SUMMER FRUITS.... Apricots, Avocados, Bananas, Blackberries, Blueberries, Cherries, Currants, Grapes, Kiwifruit, Lychees, Mangoes, Melons, Mulberries, Nectarines, Oranges (Valencia), Passionfruit, Pineapples, Peaches, Plums, Raspberries, Strawberries, Tamarillos. SUMMER vEGETABLES.... Asparagus, Beans, Capsicums, Celery, Chilies, Cucumber, Eggplants, Green Onions, Lettuces, Peas, Radishes, Snow Peas, Sugar Snap Peas, Sweet Corn, Tomatoes, Zucchini.

SPRING ….SEPTEMBER thru NOVEMBER

SPRING FRUIT..... Bananas, Blueberries, Grapefruit, Lemons, Blood Oranges, Cumquats, Lychees, Mandarins, Mangoes, Papaya, Pineapple, Rockmelon, Strawberry, Watermelon. SPRING VEGETABLES...... Artichokes, Asparagus, Beans, Broccoli, Cabbage, Carrots, Cauliflower, Cucumber, Leeks, Lettuces, Peas, Potatoes, Snow Peas, tomatoes, Zucchini.

WINTER….JUNE thru AUGUST

WINTER FRUITS....Apples, Avocados, Cumquats, Grapefruit, Kiwifruit, Lemons, Limes, Mandarins, Nashi Pears, Naval Oranges, Pears, Quinces, Rhurbarb . WINTER VEGETABLES.....Beetroot, Broccoli, Brussel Sprouts, Cabbages, Carrots, Cauliflower, Celeriac, Garlic, Kale, Leeks, Onions, Parsnips, Potatoes, Pumpkins, Silverbeet, Swedes, Sweet Potatoes( Kumara) This is my lime tree grown in a pot in my backyard garden. A little known fact about limes. Limes will turn yellow when ripe and less tart than a lemon. It is purely a commercial decision to sell limes in the early stages of their development, which coincides with the colour of their skin. You will know what I am saying is correct if you have bought limes and left them sit for awhile before using them and they turn yellow.

PICKLED EGGS

Ingredients.......12 hard boiled eggs, cooled and peeled, 2 cups of white wine vinegar, 1 medium brown onion peeled, sliced and separated into rings, 2 tbs of minced garlic, 1 tsp of soft brown sugar, 1 tsp of dried chilli flakes, 2 whole cloves, 20 black pepper corns , 1/2 tsp of fennel seeds, 1/2 tsp of mustard seeds, 1 bay leaf, 1 tsp of salt. Pack the hard boiled eggs into a wide mouthed, sterilised glass jar and set aside. Place all the vinegar and pickle ingredient mixture into a medium saucepan. bring to the boil and then reduce the heat and simmer for 6 minutes. Try to avoid inhaling the aroma as it will make your eyes water. Pour the hot vinegar mixture over the eggs in the jar. Cover with a lid and cool to room temperature. Now place the jar with the pickled eggs in the refrigerator for 1 week which will complete the pickling process. These will keep for 6 weeks.

THE ROSE.

Since man first learned to write down his thoughts he has, in prose and poetry, praised the rose. The Persians, the Chinese, the Greeks with Theophrastus and Sappho, who was the forst to describe the rose as the Queen of flowers, and the Romans with Pliny the Elder and Martial, released a river of admiration which since those days has never ceased to flow. As a result there are examples that can be taken from any period you care to name ,i.e. Chaucer of the 15th Century with these lines...."Next the foule nettle, rough and thikke, The rose wazeth swote, and smothe and soft". Surely that says it for all time.

JESSIE’S PAVLOVA

Ingredients.....6 egg whites at room temperature, a pinch of salt, 250gm of castor sugar, 1 tsp of white vinegar, 1 dsp of cornflour, 1 tsp of vanilla extract, 125gm of icing sugar. Preheat your oven to 150 deg C. Lightly spray and line a baking sheet (tray) with baking paper. Beat the 6 egg whites, a pinch of salt and the castor sugar, until peaks are glossy and stiff. Mix together the icing sugar and cornflour and sprinkle over along with the vanilla extract and vinegar and fold in. Spread the meringue on the prepared oven tray in a circular tray. Make a slight well in the centre. Bake in the preheated oven for 90 minutes , until a pale eggshell colour. Turn the oven off, but DO NOT REMOVE THE MERINGUE FROM THE OVEN . Open the oven door very slightly and allow the meringue to cool in the oven. Expect cracks. Carefully remove the meringue to a serving plate and then fill with whipped cream and your favoutite fruit fillings. Sometimes I grate flake or peppermint crisp over the filling. In memory of Jessie Mersey, the lady who shared her love of family and food with me, never forgotten.

LAVENDER POTPOURRI

2 cups of dried lavender flowers,2 tbs of dried lavender leaves, 2 tbs dried rosemary, 3 tbs of grated lavender soap, 8 tbs of lavender oil. Gently blend all the ingredients, add the lavender oil one drop at a time. Place in an airtight container for 5 weeks. Shake the container daily, without opening. When the potpourri is ready, remove the lid of the container or transfer to an open container or sachet.

HERBS AS COMPANION PLANTS

ANISE......Sprinkle coriander and anise seeds together to assist germination. BASIL...Basil will grow happily with most plants except rue. BORAGE...Plant near strawberries. CARAWAY.....The long roots of caraway help break down heavy soils making it easier for shallow rooted plants to grow. CHAMOMILE......Grows well with ornamental plants. CHIVES....Plant chives underneath roses to keep aphids and black spot away. Planted under apple trees chives will prevents apple scab. GARLIC.....Roses and garlic are mutually compatible and the smell of garlic helps keep aphids away. HYSSOP....Plant hyssop near grapes. It is a good general insect repellent in the garden. LEMON BALM.....Lemon balmcreates a tranquil atmosphere , plant it in a quiet area of the garden where you enjoy sitting. NASTURTIUM....Grow near apple trees to prevent woolly aphid. PARSLEY......Compatible with roses and tomatoes. RUE.....It is supposed to deter houseflies when grown near windows and doors. SAGE.....Grow sage next to rosemary, they really compliment each other. TANSY......It will repel ants and flies and acts as a repellent. Rub it into the fur of your pets to deter flees. It also assists the breakdown process in compost. THYME...Grows well in the garden. YARROW....Will increase the aromatic qualities of any herb grown nearby.

TOMATO SAUCE

Ingredients......1 medium onion, peeled and evenly chopped, 2 tbs of rice bran oil / canola oil, 1 kg of tomatoes, skinned and chopped, 1 tbs of basil , finely chopped, 150ml of red wine or 150ml of chicken stock, 1 tbs of soft dark brown sugar, 1 tbs of tomato paste, 1 tsp of ground cinnamon, 1 tsp of mustard powder, 2 tbs of minced garlic. Place the oil in a large pot. Fry the onion in the oil till it softens, but not to colour. Then add the tomatoes, basil and simmer till aromatic. Add the remaining ingredients and simmer gently until soft and pulpy. Remove from the stove and let cool slightly. Blend the mix in a food processor and finish off hand pressing through a sieve. Pour into sterilised jars and seal. Store in your pantry and once opened store in the refrigerator.

EGGLESS CARROT AND HONEY ROCK CAKES.

I have been reading about food rationing through World War 2 when single people and families were given food rations on presentation of food coupons to survive on from week to week. I have recreated the recipe with the inclusion of shredded carrots in place of apples, quinoa flakes in place of oatmeal, golden syrup replacing applesauce. I will be preparing this recipe again, it is perfect in individual cake form but I'm sure it would do well made as a slice. This recipe is versatile...make it your own. Ingredients..... 56gm of shredded carrot, 182gm of plain flour, 126gm of quinoa flakes/ oatmeal, 1 tsp of salt, 1 tsp of ground cinnamon, 3 tsp pf baking powder, 60gm of golden syrup, 200 gm of honey, 2 tbs od canola oil, 60 gm of granulated nuts. Icing sugar for dusting ( optional). Preheat your oven to 180 deg C. Grease a loaf pan , I used aluminium cases. Using your hands mix together the golden syrup, flour, salt, quinoa flakes/ oatmeal, ground cinnamon, baking powder, nuts, honey and oil. The mixture should be well combined. The mixture will be coarse. Place the mixture into the prepared loaf pan or into patty pans. Bake in the preheated oven for 40 minutes ( if using a loaf pan , 20 minutes if making patty cakes), or until a knife comes out clean when inserted into the cake. Can be decorated with a sprinkle of icing sugar if you desire.

TOMATO SUGO

Ingredients......2 ripe Roma tomatoes or 8 mini Roma tomatoes finely chopped, 1/4 cup of tomato paste, 1 dsp of balsamic vinegar, cracked black pepper to taste. Combine the chopped tomatoes, tomato paste and basalmic vinegar in a small bowl and season with cracked black pepper to taste. Spoon the tomato sugo over the base of your pizza in place of tomato paste in your chosen recipe.

A QUICK PIZZA DOUGH

Ingredients....1 and 3/4 cups of plain flour, 1/2 tsp of salt, 2 tbs of canola oil, 1 egg lightly beaten, 1/2 cup of flat beer. Mix the flour and salt in a large bowl. In a separate medium bowl, lightly beat together the oil, egg and flat beer. Stir the mixture into the flour until well combined. Turn the dough out onto a floured board and knead just 4 times. Roll out as required on a greased oven tray /trays and spread generously with tomato sugo. Then add your toppings in your chosen recipe.

FRUIT CRUMBLE

Ingredients..... Crumble....140gm of butter/ marg, 120 gm brown sugar, 125 gm of plain flour, 130gm of rolled oats. Filling.... 200gm of strawberries, 200gm of raspberries, 200gm of blueberries, I use frozen berries, it is your dish you choose, 200gm of fresh rhubarb , cut into 1' pieces, 1 dsp of vanilla extract, 4 tbs of brown sugar, 1 dsp of grated lemon zest, 1 tsp of ground cinnamon, 1 tsp of ground cardamon. Preheat your oven to 180 deg C. Place all the crumble mix into a large bowl and use your hands to combine to a loose mixture, but well mixed. Combine the filling ingredients in a large bowl and gently stir to coat the fruit in the sugar and spices. Lightly grease an ovenproof dish with cooking spray. Place the fruit mixture in the ovenproof dish and top with the crumble. Bake in the preheated oven for 60 minutes or until the fruit has softened and the crumble is golden. Serve with ice cream, cream or custard. It is delicious.

RHUBARB

Many years ago, Ken and I purchased 4 crowns of rhurbarb from a rhurbarb farm on the Mornington Penninsula. I grew the crowns in large pots and decades later ( 2025), I still have 3 of those crowns growing in pots in my garden today. Do not be fooled by rhubarb, I have successfully used the chopped stalks in savoury dishes, sweets, cakes and conserves. Be aware the leaves are toxic to humans and must be discarded after harvesting the stalks. We were told by the rhubarb farmer not to cut the stalks off the crown, they must be broken at ground level from the stalk. This will promote robust regrowth .

VERSATILE GARLIC

Garlic is an amazingly versatile and adds essential flavour to dishes from all over the world. Whole heads of garlic are delicious roasted and served as a vegetable. Used raw, the crushed cloves can be mashed with butter for garnishing grilled meat or added to mayonnaise to make aioli. Heads of garlic can be expensive from the supermarkets fresh fruit and vegetable section. I always have a jar of minced garlic on hand in my kitchen and it is very economical to purchase. A tea made of crushed garlic and boiling water (then cooled), is a good general insectide. Crushed garlic helps keep cats and snails out of the veggie patch. Garlic is reputed to have anti fungal properties and a garlic tea can be sprayed on roses and other plants that are prone to fungal attack. Try alternating with chamomile tea, another natural fungicide. Garlic grows easily in most gardens with a soil that drains well. Garlic can be grown as a companion plant to roses, to stop black spot infestation.

A RICH ROUGH PUFF PASTRY

Ingredients......1 cup of plain flour, 1/2 tsp of baking powder, pinch of salt, 90 gm of butter/ marg, 2 tbs of water, 1 egg yolk, squeeze of lemon juice. Mix together the flour, baking powder and salt. Divide the butter/ marg into 3 parts. Cut one portion of the butter/ marg through the dry ingredients. Mix to a soft dough with the water, egg yolk and lemon juice on speed 2 of your mixer, for no more than 2 minutes. Now turn out onto a lightly floured bench and knead lightly. Roll out into a strip, spread with butter and sprinkle lightly with a little extra flour. Fold 3 times lengthwise and across, folding the ends to the centre and rolling out. Repeat the rolling and folding with the third portion of butter and once without. Roll out to the shape and size required.

CHEESE SCONES

Ingredients......215gm of self raising flour, pinch of salt, pinch of sweet paprika, 1 tsp of baking powder, 55gm of butter/ marg at room temperature, 100gm of grated tasty cheese, 80ml of milk, extra grated cheese for the topping. Preheat your oven to 200deg C. Line a baking tray with baking paper and place in the oven to heat. In a medium bowl mix together the flour, salt, paprika and baking powder. Add the butter/ marg to the dry mix with your fingertips until a fine breadcrumb consistency forms. Sprinkle the grated cheese onto the mixture and mix with a bread knife until the cheese is mixed through. Now make a well in the centre of the mixture and pour in half of the mixture, continue to use the bread knife to stir to form a firm but soft dough. Place the dough on a lightly floured bench and use your hands to shape into 2cm thick dough, you can roll out the dough, but I never do. Cut the scones with a medium cutter and then place on the hot oven tray. Glaze the tops of the scones with the extra milk and sprinkle the cheese for topping over each scone. Bake in the preheated until golden brown, about 15 minutes.

CLASSIC SPAGHETTI AND MEATBALLS.

Ingredients......1kg tray of beef sausages, 3 tbs of minced garlic, 3 x 400gm tins of diced tomatoes, 3 tbs of Italian herb mix, 400gm of dried spaghetti, chopped parsley to serve. This is dish ticks all the boxes...economical, flavoursome, filling , simply prepared and will become a family favourite. Preheat your oven to 180 deg C. Line 2 baking trays with baking paper. Squeeze about 3 meatballs from the sausage casings, the meatballs should be about 3cm in diameter. Place the meatballs on the oven tray. And cook in the preheated oven, until the meatballs are cooked and lightly coloured. Empty two cans of chopped tomatoes in a large ovenproof dish and stir through the minced garlic and Italian herb mix. Add the cooked meatballs and stir to combine. Place the dish back into the oven and allow to heat through while you prepare the spaghetti . Partially fill a large pot with salted water and bring to the boil over a high heat. Add the spaghetti and boil till el dente. Drain through a colander and lightly spray the drained spaghetti with cooking oil. Turn the cooked spaghetti in a serving bowl and stir through the final can of diced tomatoes. Sprinkle over lightly with Italian herb mix. Finally finish this classic dish with chopped parsley over the meatballs. Ahhhh, the aromas. Enjoy.

SURVIVING , SURVIVAL.!

To survive we need food,,,,, Food does not need to be expensive. Make a menu for the week ahead before you go shopping. Cheaper food does not mean bad food. Incorporate pasta, pulses, rice and vegetables to your meals, they are filling and flavoursome. Cheaper cuts of meats, that may start off tough but will transform into succulent and tender offerings, with gentle slow cooking. Good food is about the preparation and cooking for yourself, family and friends, using basic ingredients to create a melt in the mouth experience. Cooking a larger quantity is a great way to save, as you can freeze any excess or leftovers for another meal.

ROSEMARY AND POTATO BREAD.

Ingredients......1 sachet of dry yeast (7gm), 1 tsp of castor sugar, 250ml of lukewarm water, 500gm of plain flour, 1/2 tsp of salt, 3 tbs of rice bran/ canola oil, 3 white potatoes 'all rounder', boiled till tender and finely sliced, 150gm of feta cheese (crumbled), 2 tbs of lemon juice, cracked pepper to taste, 2 tbs of rosemary leaves. Preheat your oven to 180 deg C. Line a baking tray with baking paper. Let's get started ... Mix the yeast and sugar together in a small bowl and sprinkle on top of the lukewarm water, rest until frothy. Mix the flour and salt in a large mixing bowl. Make a well in the centre and add the dissolved yeast and oil, combine well with a wooden spoon. Turn the dough onto a lightly floured bench and knead until smooth. Cover with cling wrap and rest for 45 minutes. Now that the dough is rested, place on a lightly floured bench and knead and knead for 5 minutes. Use your hands to shape the dough into a rectangle, with the middle a litle thinner than the edges. Place the dough on the prepared tray. In a separate bowl mix the crumbled feta cheese, lemon juice, cracked pepper, potato slices and spread over the top of the dough. Bake in the preheated oven until golden brown, (depending on your oven it can be anywhere between 15- 25 minutes). Enjoy.

SLOW COOKED LEMON HERB SALMON

Ingredients......4 X 200gm salmon fillets, 1 lemon, 1/2 juiced and 1/2 sliced, 1 dsp cracked pepper, 1 dsp of dried thyme, 1 dsp of dried parsley, dried dill to garnish. Lay out a piece of foil twice as long as one salmon fillet . Place a single fillet on the foil . Repeat with the other salmon fillets. Top the fillets with lemon juice, lemon slices, pepper and herbs. Fold the foil over and crimp the edges together, creating an airtight parcel for the fillets. Place the foil parcels in your slow cooker, stocked on top of each other if necessary. Cover and cook on low for 2 hours. Remove the foil parcels from the slow cooker and carefully open over the serving plates to catch the juices. Serve with vegetables, grains or salad of your choice, it is your meal. Garnish with a sprinkle of the dill.

A POTTED GARDEN

I am not pressurising you into growing your vegetables. I am just sharing my passion. Everything I grow is grown in pots, on a small block, and the best thing about growing your own is being able to share your vegetables, herbs and flowers with family and friends. Yes, I am fully aware that our supermarkets have a year round supply of most vegetables and fruits, because they can source their produce from suppliers who grow en masse in hothouses and that works well for us as consumers, ie tomatoes and strawberries available all year round. I do not know why but I can assure you the flavour of homegrown produce outweighs the store bought mass produced fruit/ vegetables. Growing your own herbs is so easy and so convenient for flavour additives to your meal preparation. I have sage, mint, parsley, rosemary, oregano, thyme and saffron( in summer), all growing in pots.

AN EASY BEETROOT BROWNIE

Ingredients.......250gm of dark chocolate melts, 250gm of butter/ marg, 2500gm of cooked beetroot, 3 eggs lightly beaten, 1 tsp of vanilla extract, 220gm of castor sugar, 30gm of cocoa powder, 60gm of rice flour/ plain flour, 1 tsp of baking powder, 100gm of almond meal. Preheat your oven to 180 deg C. Grease and line a 20cm x 20cm square pan . Melt the chocolate and butter/ marg together in the microwave in 15 second increments. Place the cooked beetroot in a food processor and pulse until pureed. Now transfer the beetroot to the bowl of your mixer and add the beaten eggs a little at a time , followed by the vanilla extract and sugar. Mix until smooth. In a separate bowl mix together cocoa powder, rice flour / plain flour, baking powder and almond meal. Stir the beetroot mixture into the melted chocolate and then fold the combined mixture into the dry ingredients. Pour the mixture into the prepared pan and bake for 30 minutes or until just firm to touch and a skewer inserted comes out a little sticky. Leave to cool in the pan and then slice into squares.

THE QUEEN OF THE NIGHT

A gift of nature, another flowering, beautifully scented "Queen of the Night", 12 hour Cereus Peruvianus cactus....and there are another 2 large buds swelling on top of the stems....

BEETROOT PATTIES

Beetroot are easily grown in a plastic container in your garden,they grow from seeds and take around 3 months to mature. Beetroot is an underrated vegetable.Fresh beetroot has a lot to offer other than the canned version, but you can purchase cooked whole beetroots at your local supermarket all year round. The young leaves can be served in salads, whole beetroots can be roasted, pickled, pureed and grated and suprisingly a great ingredient matched with chocolate in a beetroot brownie. Ingredients......1 large beetroot, 100gm of cooked brown rice, 200gm of feta cheese crumbled, 2 eggs lightly beaten, 1 tsp of cumin, 2 tbs of dried dill, 2 tbs of chopped fresh mint, 60gm of almond flour, 2 tbs of oil, green leaf salad to serve. Place the beetroot in a pot of water and bring to the boil. Reduce the heat and simmer until the beetroot is tender. Drain and set aside to cool. Once cooled, slip the skin off the beetroot, then grate coarsley and place in a large bowl. Add the rice, feta cheese, cumin, herbs, almond flour and mix to combine. Use your hands to shape into patties. Heat the oil in a large frypan over a medium heat. Fry the patties for 3 minutes on each side until crisp and warmed through. Serve warm with a green leaf salad.

THE GARDEN PATH

Yesterday, I trimmed all my lavender bushes, grey foliage plant can be pruned back heavily now and this will encourage thick and well shaped bushes. I awoke this morning around 5.30 am and light was just breaking through the black of night, everything outside was postcard still, not a breathe of wind. The sky was overcast and full of promise of refreshing showers which our heat weary gardens are in real need of. The lack of rain to our area is evident in the colour of yellowing lawns, parched and barren garden beds. My garden continues to produce nerines and belladonna lillies and my garden is in very good condition , though I too have to regard water restrictions, the high productivity of the plants in my garden are due to the extensive use of pine bark mulch. Even in the driest parts of my front and back gardens, I can feel the retention of moisture and a coolness in the soil in which other years would have been cracked and dried up soil. Right now mid March 2025, the roses are ready to open their second bloom before the mid year prune. The herbs are are plentiful and healthy.

CITRUS CHICKEN BREASTS

Ingredients......90gm of butter/ marg, 4 skinless chicken breasts, each cut in half, 1/2 cup of white wine, grated zest of 1 orange, grated zest of 1 lemon, cracked black pepper, 3/4 cup of cream, 90gm of grated cheese. Heat the butter/marg in a large frypan, add the chicken breasts and brown on both sides. Reduce the heat, cover the pan and continue to cook turning occasionally until cooked to your liking. Now transfer the breasts to a lightly greased ovenproof serving dish and keep warm. Add the wine to the frying pan and stir for a few minutes. Add the orange and lemon zests and season with the cracked pepper to taste. Increase the heat to medium and slowly stir in the cream. When thoroughly combined pour the sauce over the chicken and sprinkle over the grated cheese. Finally turn your oven griller to medium and place the chicken dish under the grill to brown the cheese. Garnish with parsley.

AN AUTUMN SALAD WITH GRAPES AND PUMPKIN

Ingredients.....4 tbs of oil,1 tsp of ground cumin, 1 tsp of ground coriander, cracked black pepper, 800gm of pumpkin , deseeded, sliced into wedges with the skin on, 1bunch of grapes, stems removed, 3 tbs of balsamic vinegar, 1 tsp of castor sugar, 2 large handfuls of beetroot top leaves/ baby spinach leaves, 125gm of cream cheese, 2 tbs of walnuts, roughly chopped. Preheat your oven to 220 deg C. Line a baking tray with baking paper. Put 2 tbs of oil in a large bowl with the cumin, coriander, cracked pepper and stir to combine. Add the pumpkin wedges and toss to to coat, then transfer to the prepared baking tray. Bake in the preheated oven until the pumpkin is tender and golden brown. Place the remaining 2 tbs of oil in a frypan and heat over a low heat. When the oil is heated add the grapes , stirring occasionally until the grapes are slightly blistered. Add the vinegar and sugar and gently stir until the sugar has melted. remove from the heat. Finally, place the salad leaves and pumpkin on a serving platter alternating with the grapes and dobs of cream cheese. Spoon over any remaining dressing from the pan and sprinkle over the cracked walnuts. This is delicious..

GRAPES.

Grapes are one of the oldest domestic fruits and have been enyoyed world wide for centuries. The old world species known as 'vitis vinifera', comes from europeand is responsible for the enormous range of edible varieties.The species 'vitis labrusca'comes from North America. We enjoy grapes primarily for winemaking, second for drying and third as a table grape. A grapevine is a great plantto have in your garden, it can be trained around a verandah, pergola or patio. It will provide shade in the summer and as it is deciduous, allows winter sun through. You can also grow grapes and support them with a trellis or along wire support on a sunny fence line. Grapes can be grown in the shade or in a hothouse. Pruning is optional, depending on what you want from your vine. If you want a vine to provide shade, then pruning will not be necessary, the canes can be trained to trail wherever you want them to grow. Wine grapes only need a light pruning, whereas table grapes should be pruned back to the crown each year.

AUTUMN —MARCH thru TO MAY

Autumn Fruits.... Apples, Avocadoes, Bananas, Custard Apples, Figs, Grapes, Kiwi Fruit, Ruby Grapefruit, Lemons, Limes, Nashi Pears, Nectarines, Papayas, Pears, Persimmons, Prunes, Pomegranates, Quinces, Rhubarb, Tamarillos. Autumn Vegetables... Asian Greens, Beetroot, Brussel Sprouts, Beans, Broccoli, Cabbages, Carrots, Cauliflower, Celery, Fennel, Jerusalem Artichokes, Lettuces, Mushrooms, Pumpkin, Shallots, Silverbeet, Squash, Sweet Corn, Witlof, Zucchini. And just to prove Mother Nature has a mind of her own, look at what is growng happily in my back yard garden in the middle of March 2025.

PAPPARDELLE WITH SUMMER HARVEST SAUCE

After 4 hours on high in the slow cooker, the summer harvest sauce is now ready. If you want a smooth sauce , use your hand processor to carefully to smooth out the sauce, I like the natural texture of the ingredients in the sauce. Bring 10 cups of salted water to the boil in a large pot. Add 8 rounds of pappardelle pasta to the boiling water and boil until the pasta softens and unfurls. Drain in a colander with cold water running through it. Shake off excess water and spray with cooking oil. Place pasta in the base of a large serving bowl and spoon over the summer harvest sauce. Serve with slices of sourdough bread. Delicious and very filling.

THE LAST OF THE SUMMER HARVEST

Ingredients.....(nothing was weighed ), the last of the tomatoes, spinach leaves, baby capsicums, zucchinis, 2 small onions, 1/2 cup of tahini (optional), 1/4 cup of Italian dressing, Italian herb mix, fennel seeds, 1/4 cup of golden syrup, 4 tbs of minced garlic a handful of fresh chopped parsley, mint and basil. If not using tahini, replace it with 1/2 cup of barbeque sauce. Tomatoes and zucchinis from the Schenkel garden. I used my slow cooker to prepare this dish. Spray the bowl of the slow cooker lightly with cooking oil and set on high. Slice / chop the zucchinis finely, peel and slice the onions, peel the tomatoes and chop the pulp, trim and chop the capsicums, trim any large stems from the spinach leaves. Place all the chopped vegetables into the bowl of the slow cooker along with the tahini paste, minced garlic , herbs and golden syrup. Lastly pour over the Italian dressing. Cover the slow cooker and leave to cook for 4 hours on high, stirring occasionally. Enjoy the flavours of the last of the summer harvest as they waft through your house.

BATTER FOR DEEP FRIED FISH

Ingredients.....125gm of all purpose flour, pinch of salt and cracked pepper, 1 tbs of oil, 200ml of beer / water, ( I use beer ), 2 egg whites. Some tips for you to consider...the consistency of the batter will vary by increasing or decreasing the amount of liquid to flour.... A thin batter will cook crisper and lighter, but some some of the batter will be lost in the oil during frying. A thicker batter clings better and is more robust. Place the flour in a large bowl and season with the salt and pepper. Make a well in the centre of the flour mix. Add the oil and gradually whisk in the beer/ water, working from the centre outwards. Whisk for only as long as it takes to get a smooth batter, do not overwork the mixture. Now set the batter aside and let rest for 1 hour. Why?, otherwise the batter will shrink and provide an uneven coating. Beat the egg whites until they form soft peaks and fold them gently into the batter, just before using. Never forget to lightly flour the fish fillets before you add them to the batter. This is perfect for any fish requiring a batter. Oh, by the way, deep fried fish is not all about white fish fillets, just giving you the tip try using salmon fillets .

CHOCOLATE BANANA CAKE

Ingredients.......3 ripe bananas, mashed, 170 gm of castor sugar, 185gm of self raising flour, 2 eggs lightly beaten, 60ml of rice bran oil/ canola oil, 60 ml of milk, 100gm of dark chocolate, chopped/ grated, 90 gm of granulated nuts, icing sugar to sift over the prepared cake. Preheat your oven to 180 deg C. Lightly grease and line a loaf tin 20cm x 10 cm with baking paper. Mix the mashed banana and sugar in a large bowl until just combined. Add the flour, eggs, oil and milk. Stir the mixture gently until just combined with a wooden spoon. No need for any electric beaters. Finally fold in the chopped/ grated chocolate and the granulated nuts. Pour the mixture into the prepared apn and bake in the preheated oven for 60 minutes or until a skewer inserted comes out clean. Remove the pan from the oven and leave in the tin for 5 minutes before turning out onto a wire rack to cool completely. When ncool sprinkle over the top with icing sugar. You can also warm slices of the cake in the microwave and serve with thickened cream... Please give this cake a try , you will not be disappointed.