SPINACH AND SALMON PIZZA.

After a warm, busy Saturday it is time for tea/ dinner and what better than a homemade pizza. Ingredients......2 small flat breads, 1/4 cup of tomato paste, fresh baby spinach leaves, 210gm can of pink salmon( drained and flaked ), 125gm of crumbled feta cheese, olive oil for drizzling, lemon wedges for squeezing, cracked black pepper. Preheat your oven to 200deg C. Place the flat breads on an oven tray and bake for 2 minutes, then turn the flat breads over and repeat the process. Spread the tomato paste over the base of each flat bread. Top with the fresh baby spinach leaves, the flaked salmon, crumbled feta cheese and a healthy sprinkle of cracked black pepper. Lightly sprinkle with oil. Place in the preheated oven and bake for 20 minutes . Remove and squeeze with a little lemon juice. Serve immediately.

THE PREPARATION OF A 10 DAY BREAD STARTER

What is a starter?... A starter is a is a bacterial or fungal culture used to initate fermentation and flavour development. Ingredients ....1/4 cup of warm water, 1 packet of insatnt dry active yeast (7gm), 1 cup of plain flour, 1 cup of castor sugar, 1 cup of milk. Do not use any metal spoons or bowls. In a small non metal bowl, combine the 1/4 cup of warm water and the dried active yeast. Set aside until bubbly.( about 10 minutes in a warm environment ). In a large non metal bowl mix together the flour, castor sugar. Stir in the cup of milk and the yeast mixture,( it will be lumpy ). Cover loosely and leave on your bench until bubbly. Pour the starter in a large ziplock bag. You are now on a wonderous food journey.... Seal the bag and squish, squash and mush until well combined. Let stand at room temperature overnight. Repeat the squishing process until day 6. Do not refrigerate the starter, if air gets in the bag, let it out. It is normal for the starter to rise and ferment.

CHOUX CHEESE BREAD

This is a cooking class lesson in one......for this recipe you need pastry flour. What is pastry flour, you ask?. It is a flour that is light in gluten, you can use gluten free plain flour or if you only have plain flour in your pantry, measure out 125gm of plain flour into a mixing bowl, remove 1 tbs and add 1 tbs of cornstarch/ cornflour, sift together to make sure the mixture is well combined. This combination of flour is also known as cake flour. Ingredients......1 and 1/2 cups of water, 1 tsp of salt, 130 gm of butter/ marg, 250 gm of pastry flour, 5 eggs lightly beaten, 250gm of Gruyere cheese, cubed, 30 gm of grated chedder cheese. Preheat your oven to 180 deg C. Cover a large oven tray with baking paper. Place 1 and 1/2 cups of water, salt and butter/ marg in a small saucepan and bring to the boil. When boiling add all the flour and combine with a wooden spoon. Cook, stirring until the mixture leaves the side of the saucepan and remove from the heat. When cooladd the beaten eggs a little at a time, stirring quickly with a wooden spoon. Add the Gruyere cheese cubesto the pastry and mix well. Turn the mixture out onto the lined baking tray. Sprinkle with the grated cheese. Cook for 60 minutes or until golden on the surface.

FRUIT MINCE CHEESECAKE SLICE

Ingredients......12 plain sweet biscuits, crushed,30 gm of butter/ marg, melted, 250 gm of cream cheese, 1/2 cup of castor sugar, 2 tbs of plain flour, 3 eggs lightly beaten, 400gm of fuit mince, 1/2 cup of natural full cream yoighurt, finely grated rind of 1 lemon. Preheat your oven to 180 deg C. Grease and line a 20cm square cake pan. Combine the biscuit crumbs with the melted butter/ marg and press into the base of the prepared pan. Refrigerate until firm. Beat together the cream cheese and castor sugar until smooth, beat in the flour and finally the eggs. Stir in the yoghurt, fruit mince and lemon rind. Bake in the preheated oven for 45 minutes until firm in the centre. Remove from the oven and allow to cool and then chill thoroughly before slicing into portions.

JELLY CHEESECAKE

Ingredients for the base.....230gm of plain sweet biscuits, 150gm of butter/ marg (melted). Filling......110gm of cream cheese, 3/4 cup of castor sugar, 375ml can of evaporated milk, chilled, 85 gm packet of of lemon jelly crystals, 1 cup of boiling water, 1 tbs of lemon juice, 300 ml of whipped cream and the grated zest of 1 lemon. Preheat your oven to 160 deg C. Dissolve the jelly crystals in the boiling water and set aside to cool. Grease a 20cm springform pan. To make the base, mix the biscuit crumbs with the melted butter/ marg, then press into the prepared pan, over base and up around the sides. Cook in the preheated oven for 10 minutes, then put in the fridge to cool. To prepare the filling, beat the cream cheese and sugar until combined. In a separate bowl beat the evaporated milk until very thick. Now add the cream cheese mixture to thickened evaporated milk and beat in to incorporate. When the jelly mixture is cold stir in the tbs of lemon juice. Add the jelly mixture to the cream cheese mixture and stir well. Pour the filling mixture over the biscuit base. Refrigerate until set, about 4 hours. To finish off the jelly cheesecake, spread the whipped cream over the cake and top with grated lemon zest.

SAVOURY COB LOAF

This is not only great party food, it is also a great entree served with drinks and nibbles. Ingredients.....1 round loaf of bread, 250gm of cream cheese, 300ml of cream, 300gm of diced and cooked ham, 2 spring onions finely chopped, 2 cups of tasty grated cheese. Preheat your oven to 180 deg C. Slice off the top of the cob loaf and set aside. Pull out the soft bread inside the loaf, breaking it into pieces. You can leave the poieces fresh or bake them on an oventray in the preheated oven until golden brown, your choice. To make the dip.....mix the cream cheesewith the creamuntil smooth. Mix in the chopped bacon pieces, spring onions and grated cheese. Place the hob on a double sheet of elongated foil. Spoon the mixture into the hollow loaf. Place the top of the hob loaf over top. Wrap the loaf in aluminium foil and bake for 75 minutes. Remove from the oven , remove the foil and serve with the pieces of bread on the side for dipping.

PORCUPINE MEATBALLS

This recipe is a real trip down memery lane for me. My young children loved these. Ingredients.....500gm of beef mince, 1/2 cup of rice, 1 onion finely chopped, 1 medium carrot grated, 1 stick of celery thinly sliced, 1 tbs of minced garlic, 1 x 425gm can of condensed tomato soup, 1 cup of water. Preheat your oven to 180 deg C. Grease an ovenproof dish/ casserole with cooking spray. Place the beef, rice, onion,carrot, celery and minced garlic in a bowl. Use your hands to combine the ingredients well and shape into small balls. Place the meatballs in the prepared dish. Place the tomato soup and 1 cup of water in the mixing bowl and stir to combine. Now pour the mixture over the meatballs, cover and cook for 50 minutes. Serve as you wish , I used to serve with mashed potatoes, nowadays I serve the meatballs with steamed green beans.

THE MANOR BREAKFAST SANDWICH.

Ingredients ......1 round of wholemeal thins, butter/ marg, mint jelly, slice of cheese ( havarti.. your choice), slice of siverside, small tomato sliced, baby spinach leaves to cover the bread thins. Spread the slice with the butter/ marg, coat each side lightly with the mint jelly. Top with a slice of cheese, a slice of silverside,( I do alternate between sliverside and pastrami) sliced tomato and top with spinach leaves. Enclose with the 2 thin slices . Slice and enjoy with your fresh brewed coffee/ tea. A great start to any day.

CARAMELS

Today while shopping , I was asked if I had a recipe for homemade caramels, this person wanted to take something special to her grandsons birthday party.... I have not made these for a long time, they are so good. Ingredients.....395gm of sweetened condensed milk, 1 cup of castor sugar, 125 gm of butter/ marg, 125ml of golden syrup. Grease and line a 20cm square pan with baking paper. Mix together the sweetened condensed milk, sugar, butter and syrup in a medium saucepan. Using a heatproof spatula stir the mixture over a low heat until smooth and the sugar is dissolved. Bring to a gentle boil, stirring constantly until the mixture is a dark caramel in colour. Remove from the heat and let the bubbles subside. Pour the mixture into the prepared pan. Refrigerate overnight, slice into squares using a lightly oiled sharp knife. Grandma your caramels will be the hit of your grandsons' party.

MUESLI AND BANANA MUFFINS

Ingredients.....300gm of self raising flour, 1/2 tsp of ground mixed spice, 2 cups of muesli. 100gm of sooft brown sugar, 2 bananas mashed, 125gm of softened butter/ marg, 2 eggs, lightly beatem,2 tbs of honey, 175 ml of milk. Preheat your oven to 180 deg C. Lightly grease 12 x 1/2 cup muffin pans. Combine the flour, cinnamon, mixed spice, muesliand sugar in a large bowl. In another bowl mix together with your electric beaters the banana, butter/ marg, eggs, honey and milk, Stir the banana mixture into the dry ingredientsuntil JUST combined. Spoon the mixture into the prepared muffin pan. Bake for 20 minutes of until a skewe inserted comes out clean. Leave to cool in the pan and then turn out onto a wire rack. These are great in the school lunch box, also great with a coffee / tea.

STUFFED EGGS

Ingredients......4 eggs, 225gm of chopped bacon pieces, 4 tbs of grated tasty cheese, 4 tbs of sour cream, 1 dsp of wholgrain mustard, 1 dsp of dried chives, 3 tbs of breadcrumbs, 25gm of melted butter/ marg, sprig of parsley to serve. These are such great finger food, salad and picnic ware. Lower the eggs into boiling water and roll the eggs around for 2 minutes to help set the yolks. Cook for a further 8 minutes. Drain and leave them sit bin cold water until ready to shell. Shell the eggs, halve them lenghth ways and remove the yolks. Place the yolks in a bowl and mix together with the cheese,, sour cream, wholegrain mustard, chives and bacon pieces. Now spoon the mixture back into the egg whites. Sprinkle over the breadcrumbs and drizzle with the melted butter/ marg. Place the the prepared egg halves under a preheated griller and grill for 3 minutes or until crispy and golden. Serve with garnished parsley. These are delicious and full of memories from the 70's.

BEEF IN GUINNESS

Ingredients....750gm of chuck steak, 225gm of baby carrots, 3 tbs of oil, 2 onions peeled and chopped, 3 tbs of plain flour, cracked black pepper to taste, 1 dsp of fresh basil, chopped, 150ml of guinness, 1 dsp of honey, 150ml of beef stock. Preheat your oven to 160 deg C. Lightly grease an ovenproof dish/ casserole. Cut the chuck steak into 1" thick pieces. Trim the carrots into finger length pieces. Heat the oil and fry the onions until tender, then transfer them to the ovenproof dish. Season the flour with the cracked pepper, coat the meat with the flour and fry in the pan with the oil until browned then transfer to the dish with the carrots. Stir the remaining flour into the pan and cook for 1 minute. Stir in the basil and guinness, bring to the boil and reduce heat to a simmer. Now stir in the honey and the stock and pour over the meat. Cover the dish and bake in the preheated oven for 90 minutes. Serve with boiled rice and steamed cabbage. Guinness is tradionally drunk with oysters fresh from the sea. Guinness is Irish lager and I am told that nowhere but in Ireland does it taste exactly as it should. Guinness gives a lovely rich flavour and tenderises meat during the cooking process.

FIG AND ROSEMARY CHUTNEY

Ingredients......1 kg castor sugar, 1 kg of figs, 1 cup of fresh rosemary sprigs, 1/2 cup of white vinegar, 2 tbs of fennel seeds, 1 dsp of curry powder, 1 tbs of minced garlic, 1 tbs of minced ginger, 1 small onion , peeled and chooped. Remove the stalks from the figs. Cut the figs roughly, DO NOT PEEL. Place the figs in a large pot and pour over 500gm of the sugar to cover the figs. Stir well to combine, now let stand until juice rises. Place the pot over a medium heat and bring to the boil, stirring occasionally. Add the curry powder, minced garlic, ginger and chopped onion. Continue to simmer till the onion softens. Now add the remaining 500 gm of sugar, vinegar, fennel seeds and the fresh rosemary sprigs. Simmer for a further 40 minutes , stirring occasionally as cooked fruit has a tendency to sink and the juice rises. remove from heat. Pour into hot, sterilised jars, seal and label. Place in a cool dark area of your pantry and letb sitb for 2 weeks before opening , once opened keep in the refrigerator. The chutney will last for 8 - 10 months. This recipe came about as I was the happy recepient of the rosemary from Roel and Maureen's garden, fig and rosemary are the perfect flavour partners.

A TIP FOR MARINATING MEAT OR FISH

Marinating meat or fish in oil, cider or wine before cooking tenderises it. Add fresh whole herbs to the oil, cider or wine to give the marinade extra flavour. Try to think ahead about the meals you are going to make through the week , because if you are using a marinade, it is best to cover the meat or fish with marinade and leave it in a cool place turning occasionally. At best leave the marinating meat or fish marinating in the refrigerator overnight. Remember, it is always flavours of food enjoyed that evoke lasting memories.

GERMAN CAKE

Ingredients.......45gm of butter/ marg, 1/2 cup of warm mashed potatoes, 3/4 cup of castor sugar, 1 egg, beaten, 1/2 cup of sultanas, 2 cups of self raising flour, 1 tsp of ground nutmeg, 1 tsp of mixed spice, 1 tsp of ground cinnamon, 1 cup of milk. Preheat your oven to 180 deg C. Line a 20cm pan with baking paper. Mix the butter into the warm mashed potatoes, then add the sugar and beaten egg, Continue to use your electric beater to mix in the blended flour and spices and then the milk Finally mix through the sultanas. Spoon the mixture into the prepared pan. Bake for 45 minutes or until a skewer inserted comes out clean. Transfer to a wire rack to cool. A topping is optional ........but when the cake is removed from the oven, I lightly drizzled the top of the cake with honey and a scatter of granulated nuts. N.B.I found this recipe in a very old recipe book and this is my third attempt at the recipe. The recipe was very sparse in direction and written in a time way before 'all the electric gadgets' we now have at hand in the most basic of kitchens. Follow my version of the recipe and you will be rewarded.

RHUBARB CHUTNEY

Ingredients.....500gm of rhubarb stalks, cut into 2 cm pieces, 1 medium onion, peeled and finely chopped,1 tsp of curry powder, 100ml of white vinegar, 1 cup of castor sugar, 1/2 tsp of salt, 1/2 tsp of cracked black pepper. Place all the ingredients in a large pot and bring to the boil. Continue to simmer for 45 minutesor until thickened, stirring occasionally. Bottle in sterilised jars and then seal. Store in a cool, dark place and allow to sit for 10 days before using, to allow flavours to develop. Once opened store in the refrigerator. Unopened the chutney will keep for 9 months.

ZUCCHINI SOUP

Ingredients.......1 dsp of butter/ marg, 1 small onion, chopped, 1 medium potato,(I had no potatoes so I used sweet potato )sliced, 500gm of zucchini, sliced, 2 cups of chicken stock, 1 tsp Italian herb mix, 1 tsp of fennel seeds, 1 dsp of minced garlic, 1/3 rd cup of cream, dried chives to garnish. Place all the ingredients, except the cream and chives in your slow cooker or heavy based saucepan. Cover and simmer until the vegeatables are soft. Now allow the softened vegetables to cool a little and carefully use a hand blender to puree the mixture. Finally stir through the cream. Sprinkle with the dried chives to serve. Serve with crusty bread/ rolls.

PINEAPPLE MUFFINS

Ingredients....1 cup of crushed weetbix, 3/4 cup of milk, pinch of bi carb of soda, 55gm of softened butter/ marg, 55gm of castor sugar, 1 egg lightly beaten, 2 tbs of honey, 1/2 cup of crushed and drained pineapple, 2 cups of plain flour, 3 tsp of baking powder. Preheat your oven to 180 deg C. Line a muffin tray with muffin cases. Place the crushed weet-bix in a medium bowl with the milk and bi carb of soda and set aside. Cream the butter/ marg and sugar together with you electric beaters. Now stir in the honey , the lightly beaten egg and the milky weet-bix and crushed pineapple. Mix till just combined. Finally mix together the flour and baking powder and fold the flour mixture through the wet mixture. Spoon the mixture into the muffin cases and bake in the preheated oven for 25 minutes or until a skewer inserted comes out clean.

WHAT DO YOU KNOW ?

Here are the answers to last months challenge. 1. Oolong, 2. Melt, 3. Jerky, 4. Gnache, 5. Infuse. Here is my challenge for you this month .... 1. A large cylidrical green fruit, known as summer squash? 2.A most important food item both for its nutrition and texture and are enclosed in a shell of calcium carbonate?. 3.A large thick portion of animal flesh often includind some bone?. 4.If you get this, you can give yourself double points...Interspersed with long visible flecks of fat, usually a sign of high quality in lean beef? 5.Wheat made from any type of soft flour, between 9-10% protein and no raising agents?

FEIJOA CHUTNEY

Ingredients......500gm of feijoas ( trimmed), 500gm of chopped onions, 500gm of sultanas, 7 gm salt, 250gm of soft brown sugar, 1/2 tsp of ground cloves, 1 dsp of curry powder, 15gm of ground ginger, 1 tsp of sweet paprika, 550ml of white vinegar. Mince or process the onions, feijoas and raisins. Place in a medium saucepan. Add the salt, sugar and spices and finally the vinegar. Bring to the boil, stirring constantly, and boil for 1 hour or until thickened. Pour into sterilised jars and seal while hot. Store in a cool dark place. Keep for 3 weeks before opening to allow flavours to develop. The chutney will keep for 12-18 months in a cool dark place. Once opened keep in your refrigerator. N.B. Feijoas are in season March to June, my friend Maureen shared some of her frozen feijoas with me, which is the reason I was able to make the chutney , thank you Maureen and Roel.

APRICOT SHORTBREAD SLICE

Ingredients.....( shortbread), 110gm butter/ marg, 230gm of self raising flour, 2 egg yolks. Ingredients.....( topping ), 170 gm of apricot jam, 2 egg whites, 1 tbs of castor sugar. Preheat your oven to 180 deg C. Grease and line a 20cm x 20cm slice pan. Shortbread..Mix the flour and sugar together and use your fingers to rub in the butter and add the beaten egg yolks until you have a dough consistency.....if the dough is very dry , add a tiny bit of water. Now press the dough into the prepared slice pan and bake for 15 minutes. Remove from the oven and allow to cool . Leave the oven on. While the shortbread base is cooling, prepare your topping. Beat the egg whites with your electric mixer and add the tbs of sugar, a little at a time, until stiff peaks form. Spread the apricot jam over the cooled shortbread. Spread the thickened egg whites over the jam and return the slice the oven and bake until golden. Cool, then slice into fingers or squares to serve.

ORANGE AND COCONUT MACAROONS

Ingredients....2 egg whites, 2 tbs of sugar, 1 tbs of finely grated orange zest, pinch of salt, 105gm of desiccated coconut, 1 tsp of arrowroot ( potato starch / rice flour). Preheat your oven to 160 deg C. Place the egg whites, sugar, salt and orange zest in the bowl of your electric mixer and mix until light and airy. Stir the arrowroot flour through the coconut and fold this into the egg white mixture. Until well combined. Using a dessertspoon, place 12 rounds of the macaroon mixture on a baking paper lined oven tray. Place in the preheated oven for 20 minutes or until the macaroon tops are a light golden brown. Remove from the oven and allow to cool before serving. Store in an airtight container.

GNOCCHI WITH SAGE AND PINE NUTS

Ingredients ....2 redonions , roughly chopped, 600gm of 'all rounder' potatoes, 1 tbs of minced garlic, oil for drizzling, 90 gm of quinoa flour, 1 egg, 100gm of finely grated cheese, 1/2 tsp of ground nutmeg, 6 tbs of butter/ marg, 1/3 cup of sage leaves, handful of pine nuts,1 dsp of fennel seeds. This dish was a staple at Castle Garden and is often requested when we all get together. Preheat your oven to 160 deg C. Grease and line a baking tray. Wash and peel the potatoes, then boil in lightly salted water. Drain and leave to cool, then mash and set aside. Drizzle a frypan with the oil, sprinkle with cracked black pepper, add the minced garlic and chopped onion. Cook over a medium heat until the onions are softened and starting to colour. Combine the mashed potato with the onion mixture in a large bowl and add the quinoa flour, lightly beaten egg, Parmesan and nutmeg. Mix with your hands until well combined. Now form the dough into tbs balls. Bring a large saucepan of salted water to the boil. Drop 4 pieces of gnocchi at a time into the water, lower the temperature and simmer until the gnocchi rises to the surface. Remove with a slotted spoonand keep warm on the prepared oven tray in the preheated oven to keep warm whuile you cook the rest of the gnocchi in batches. When the gnoccci are cooked , prepare the sage butter/ marg. Melt the butter/ marg (in the pan you cooked the onions) over a medium heat, add the sage leaves and a dsp of fennel seeds. Cook for 3 minutes until the sage leaves start to wilt. To serve ... place the gnocchi on serving plates, pour the sage butter/ marg over the top and sprinkle with pine nuts.. Delicious....

IT’S JUST THE BEST PASTA EVER…( AND GLUTEN FREE).

Ingredients......250gm of gluten free cornflour, 140gm of potato flour, 300gm of fine polenta, 3 eggs beaten, 11 egg yolks beaten ( keeping the egg whites aside for another dish ) , 185ml of soda water,(not an ingredient) an old fashioned clothes horse. The trick to making this pasta is ...you have to knead it firmly and have patience , it does work. Mix the flours and polenta into a large bowl. Make a well in the centre and add the beaten eggs , using your hands to work them into the flour. Now make another well and add the egg yolks and work them into the mixture, adding a little soda water ( 2 tbs at a time ), until the mixture comes together to form a firm elastic mixture. Place the dough on a long sheet of baking paper, lightly dusted with a little extra fine polenta. Knead the dough with the heel of your hand firmly for 3 minutes. Shape the dough into a log and divide into 5 portions. Cover the portions loosely with cling wrap. Place one portion of the dough on the floured baking paper , lightly sprinkle your rolling pin and gently roll out the pasta dough to 3mm thick. Set aside and repeat this process with the remaining dough portions. Use a sharp knife to cut the dough lengthwise into 1 cm wide strips , or your desired width. Drape the the prepared dough lengths over the 'clothes horse'. Cook the pasta in a large pot of salted simmering water with a few drops of olive oil, until el dente, in batches ( do not overcrowd your pot). Drain and serve with your favourite pasta sauce. This is how I would teach you to make pasta, just as I was taught. This is my gift to you. But the world has changed and I know your kitchens are full of all the electric mixers, yes you can use my recipe to prepare this amazing pasta with your wizz bang machines. A morning or afternoon preparing pasta with your hands is envigorating and heart felt..remembering how pasta has been hand made for centuries. Enjoy.

AVOCADO DIP

Ingredients.....250gm tub of cream cheese, 1 avocado (peeled, stoned and mushed), 1 tbs of lemon juice, 1 dsp of minced garlic. Combine all ingredients and mix well. Spoon into a serving bowl and serve with chicken wings, corn chips or crisp raw vegetables. Always on the table at a start to an occasion.

POTATO AND CREAM CHEESE FRITTER

Ingredients....250 gm of potatoes ( all rounder), 60 gm of cream cheese, 2 eggs (separated ), 1/2 tsp of mustard powder,1/2 tsp of cracked black pepper, canola oil for cooking. Preheat your oven to 160 deg C. Peel the potatoes, grate them coasely and transfer them to a bowl. Cover with cold water and soak for 15 minutes. Drain and pat dry on paper towelling. Mix the cream cheese and egg yolks together until smooth , then season with cracked pepper and mustard powder. Whisk the egg whites in a medium bowl until stiff peaks form. Carefully fold the egg whites into the egg yolk and cream cheese mixture. now fold in the grated potato mixture. Heat 2 tbs of canola oil in a large pan over a med/ high heat. Spoon 1 tbs of the mixture into the heated pan, you should be able to fry four fritters at a time, but make sure the fritters are spaced apart. Flatten each fritter lightly with the bak of a spoon to flatten slightly. Fry for 3 minutes or until crisp and golden, turning once. drain on crumpled paper towelling and the transfer to the preheated oven to keep crisp and warm. Repeat with the remaining mixture. These fritters are amazing , serve them as a side dish to your beef/ pork / lamb or fish. I like to serve them at breakfast with bacon and eggs.

ETON MESS

Ingredients......4-6 ready made meringues, 250 gm of strawberries, 1 dsp of cator sugar, 250 ml of cream. This is such a simple dessert to prepare, break the meringues into pieces. Slice the strawberries into quarters and put them into a bowl with the sugar. Using the back of a spoon , squash the strawberries slightly so they become juicy. Whip the cream with your electric beaters until peaks hold. Gently mix everything together and sppon in between 4 dessert glasses. I often prepare this dish with the addition of 6 broken chocolate ripple biscuits and or 1 packet of lime jelly ( set and broken into pieces), if you are adding these ingredients increase the cream to be thickened to 750ml. I encourage you to make the dishes you serve your own.

PORK CHOPS WITH APPLE AND CIDER

Ingredients......1 tbs of canola oil, 2 onions peeled and sliced, 2 Golden Deliciuos apples, cored and sliced into wedges, 1 dsp of castor sugar, 1 dsp of butter/marg, 1 dsp of milk, 4 thick cut pork chops( snipped around the edges), 80 ml of apple cider, 80 ml of cream. Heat the oil in a large frypan, add the sliced onions until soft and beginning to brown, tip the onion out onto a plate and set aside. Add the apple wedges to the pan and fry them for a minute , do not them soften to a point of breaking up. Add the sugar and and butter/ marg and shake the pan until the apples start to caramalise, then transfer the apples to the onions. Put the pork chops in the frypan and fry them for 3 minutes on each side. Return the onion and apples to the pan and heat them up, now add the cider and bring to a simmer. Once the liquid is bubbling stir through the cream and shake the pan to mix everything together. let it simmer for a further minute, season with cracked black pepper and serve with a green leaf salad and or a vegetable of your choice.

GRILLED EGGPLANT WITH RICOTTA AND TOMATO

Ingredients.....2 egg plants( aubergines) sliced into rounds, 80 ml of olive / canola oil, 500gm of cherry tomatoes halved, 2 tbs of minced garlic, a few small basil leaves, 125 gm of ricotta cheese, 1 dsp of capers drained. Heat your griller to high, brush the eggplant slices with some of the oil on both sides. Grill the eggplant slices on both sides until they are brown. Now lay them in a large oven tray, one that fits under your griller. Heat the remaining oil in a large pan, tip in the cherry tomatoes and minced garlic. Fry until the tomatoes soften, finally adding the capers for 1 minute to incorporate. Spoon the tomato mixture over the eggplants and spoon the ricotta in dobs on top. Place the oven tray under the the preheated grill until the ricotta starts to bubble. Scatter the basil leaves on top to serve.

CRÈME CARAMEL

Ingredients....100gm castor sugar (for the caramel), 650ml of milk, 1 tsp of vanilla paste (with seeds), 125gm of castor sugar, 3 beaten eggs, 3 egg yolks. Preheat your oven to 180 deg C. You will also need six 125 ml ( 1/2 cup )ramekins. So let's get strated....to make the caramel, put the sugar in a small saucepan and heat over a mediu, heat until the sugar dissolves and starts to caramelise, tip the saucepan from side to side as the sugar cooks to keep the colour even. Remove the saucepan from the heat and slowly / carefully add 2 tbs of water to stop the cooking proces. Pour, dividing the caramel between the 6 ramekins and set aside to cool. Now place the milk and vanill paste in a small saucepan and bring to a simmer over a low heat. Mix together the sugar , eggs and egg yolks. Pour the milk mixture into the egg mixture and stir well. Ladle the mixture into the ramekins and place the ramekins into a roasting pan. pour enough hot water into the the roasting pan to come halfway up the sides of the ramekins . Cook for 40 minutes or until firm to the touch. Remove the ramekins from the pan and leave sit for 15 minutes. Unmould onto serving dishes and pour on any leftover caramel.

PUFF PASTRY LEMON CURD GALETTE

This is a very simple dessert/ sweet to prepare with all the ingredients in your pantry / freezer. Ingredients.......150gm ( 1/2 cup ) of lemon curd, 2 eggs lightly beaten, 120gm ( 1 and 1/2 cups) of almond meal, 2 sheets of puff pastry, a sprinkle of cinnamon sugar. Preheat your oven to 220 deg C. In a bowl , mix together the lemon curd, the lightly beaten eggs and the ground almonds. Place one sheet of puff pastry onto a sheet of baking paper and trim to the shape of the loose based tart base ( 20cm / 8"). Now spoon the lemon curd mixture over the the pastry leaving a border to join the the two pasrty sheets together , easily. Now trim the second pastry sheet to fit over the mixture filled pastry sheet. Join the edges of the two sheets with water and pressing them together all round. Brush the whole surface of the galette with the beaten egg yolk and use the tip of a sharp knife to make a criss cross pattern on top. Lightly sprinkle with cinnamon sugar. Bake in the preheated oven for 30 minutes or until risen and golden. Can be served warm or cold with thickened cream. This is a simple and delicious galette.

CHOCOLATE CROISSANT PUDDING

Ingredients.......4 croissants (torn into pieces), 125 gm of dark chocolate melts, 4 eggs lightly beaten, 5 tbs of castor sugar, 250ml of milk, 250 ml of cream, 1 tbs of grated orange rind, 4 tbs of orange juice, 2 tbs of roughly chopped hazelnuts ( optional ), cream to serve. Preheat your oven to 180 deg C. Grease the base and side of a 20cm /8"cake pan and line the base with baking paper( allowing some of the baking paper to come up around the pan to allow for easy removal. Place the torn croissant pieces into the pan and scatter over 100gm of the chocolate melts. Beat the eggs and sugar together until pale and creamy. Heat the milk, cream and the remaining 25gm of dark chocolate melts in a saucepan until simmering, stir to melt the chocolate pieces, now remove from heat. When cooled slightly, gradually add to the egg mixture, stirring constantly. Now stir in the orange zest and juice. Slowly pour the mixture over the croissants, allowing the liquid to be fully absorbed. Finally sprinkle the chopped hazelnuts over the topand bake for 50 minutes or until a skewer inserted comes out clean. Cool for 10 minutes in the pan and carefully remove to a serving plate ( using the extended baking paper for ease of removal . Slice and serve with whipped cream.