LEMON AND ROSEMARY MUFFINS.

These are my favourite flavour combination. Ingredients.......1 cup of raw castor sugar, 180gm of softened butter/marg, 3 eggs lightly beaten, 2 and 1/2 cups of self raising flour, 3/4 cup of milk, 2 tbs of lemon curd, 1 tbs of finely chopped rosemary. Preheat your oven to 180 deg C. Line your muffin trays with muffin wraps. Beat the butter and sugar until fluffy and light in colour. In a medium bowl mix together the lightly beaten eggs with the milk. Add the egg mixture to the sugar mix , along with the flour. Beat until just combined. ( Over beating makes the muffins tough.) Finally add the rosemary and lemon curd, beating till just combined. Spoon into the muffin wraps in the muffin trays. Bake in the preheated oven and bake until the top of the muffin springs back when lightly touched, about 20 minutes. Remove from the muffin tray to a wire rack. I personally think they are perfectly flavoured without icing, but if you prefer a topping.. Topping Ingredients........250 ml of cream cheese, 3 tbs of lemon curd, 2 tsp of chopped rosemary. Use your electric beater to beat and combine the topping ingredients. Spoon the topping mixture over the top of the muffins, using the back of the teaspoon to smooth over.

SLOW COOKED CHILLI MACARONI AND CHEESE.

I am loving that my local supermarket is now offering turkey mince throughout the year. Ingredients....1 tbs of olive oil, 1 small onion finely chopped, 2 tbs of minced garlic, 500gm of turkey mince, 1 x 400gm of diced tomatoes, 1 x 400gm of kidney beans (drained), 1 dsp of chilli powder ( to taste0, 1 tsp of dried marjoram, 1 tsp of ground cumin, 2 cups of elbow macaroni, 300gm of grated tasty cheese, 120 gm of crumbled feta cheese. Spray your slow cooker with cooking oil. Place the oil in a medium sized pan over a medium heat. add the onion and cook until softened, followed by the garlic and turkey. Stir until the turkey is no longer pink. Stir in the tomatoes, beans , chilli powder, marjoram and cumin. Cover and cook on low for 4 hours. Fill a medium pot with salted water and bring to the boil. Par cook the macaroni for 5 minutes , drain and then stir into the slow cooker. Continue to cook on low for a further 90 minutes. Stir in the grated cheese and let stand until the cheese melts. To serve sprinkle the crumbled goats cheese on top.

SWEET CORNBREAD

Ingredients........185gm of self raising flour, 1 tsp of baking powder, 1 tsp of salt, 160gm of fine yellow cornmeal, 60gm of castor sugar, 2 eggs, lightly beaten, 250ml of milk, 60gm of butter/ marg, melted. Preheat your oven to 200deg C. Grease a standard loaf pan with cooking spray. Mix together the flour, baking powder and salt. Add the cornmeal and sugar and make a well in the centre. In a separate bowl mix together the milk, beaten eggs and butter, now pour this mixture into the dry ingredients and combine to form a thick smooth batter. Spoon the mixture into the prepared loaf pan and bake in the preheated oven for 25 minutes. Remove and cool on a wire rack. This cornbread is good sliced, toasted and drizzled with honey or served with butter and your favourite jam.

AVOCADO SALAD

Ingredients.....80ml of extra virgin olive oil, juice of 1 lime, 1 tbs of honey, cracked black pepper, 3 ripe avocados, 2 ruby grapefruit, 2 x 85gm cans of shredded chicken (drained), 100gm of pomegranite arils ( seeds), a handful of watercress. To make the dressing, combine the oil, lime juice, honey,cracked black pepper in a salad bowl, stirring well to combine. Cut the avocados in half, remove the stones and peel. Slice them and place in the dressing. Peel the grapefruit, removing the pith, cut out the segments and add to the avocado. Toss gently to combine and scatter the salad with the arils, watercress leaves and shredded chicken. Delicious.

BAKED LEMON CHEESECAKE

Ingredients......55gm of butter/ marg, 175gm of gingernut biscuits, crushed, 3 lemons, 300gm of ricotta cheese, 200gm of Greek style yoghurt, 4 medium eggs, lightly beaten, 1 tbs of cornflour, 100gm of castor sugar, strips of lemon to decorate, icing sugar for dusting. Preheat your oven to 180 deg C. Lightly grease a 20cm / 8" round springform pan and line the base with baking paper. melt the butter and stir in the crushed biscuits. Press this mixture into the base of the prepared cake pan. Chill until firm. Finely grate the rind and squeeze the juice from the lemons into the bowl of your electric mixer. Add the ricotta, yoghurt, lightly beaten eggs, cornflour and castor sugar and using the whisking attachment whisk until a smooth batter is formed. Pour the mixture over the prepared base. Bake in the preheated oven for 45 minutes or until just firm and golden brown. Cool your cheesecake completely in the pan. Run a knife around the sides of the pan and then loosen the pan and carefully move the cheesecake to a serving plate. Decorate with strips of lemon and a dusting of icing sugar.

KIDNEY BEAN AND CHILLI BEEF SLOW COOKED

Ingredients......500gm of mince beef, 2 tbs of rice bran oil, 1 onion, chopped, 1 green capsicum, chopped, 4 tbs of minced garlic, 1 dsp of chilli powder, 1 tsp of ground cumin, 1 tsp of cracked black pepper, 1 cup od chicken stock, 1 x 400gm of diced tomatoes, 1 x 400gm can of kidney beans, rinsed and drained, sour cream and grated tasty cheese to serve. Heat the oil in lagr pan over a medium / high heat, add the onion until softened and then add the beef mince. Cook until the beef is browned. Transfer to the bowl of your slow cooker and add the capsicum, garlic, chilli powder, cumin pepper, tomatoes and broth. Stir well to mix. Cover and cook on low for 3 hours and then add the drained beans , turn the cooker to high and cook for a further hour. To serve, spoon the chilli beef into bowls and top with a dollop of sour cream and a sprinkle of grated cheese.

ANZAC BISCUITS

Ingredients......125gm of margarine, 2 tbs of golden syrup, 1/2 tsp of bicarbonate of soda, 1 tbs of boiling water, 1 cup of plain flour, 1 cup of castoe sugar, 3/4 cup of desiccated coconut, 1 cup of rolled oats. Preheat your oven 160 deg C. Spray 2 baking trays lightly with cooking oil and line each with a sheet of baking paper. Melt the margarine and golden syrup ina small pot over a low heat. Add the boiling water and bi carb of soda. Combine all the dry ingredients in a mixing bowl and pour melted mixture into the centre. Mix to a moist but firm consistency. Place tablespoons of the mixture onto the prepared baking trays. ( allowing room for spreading). Bake for 20 minutes or until golden brown. Allow to cool on the baking trays before removing the biscuits to a wire cooling rack. Store in an airtight container.

THE COOK’S LAMENT

Consider how the housewife reacts A cookbook and its counsel heeds And how she adds, with spoons and pinches, Some cheese and chives, and never flinches. Adds pepper also, pours in wine, And tests it well and finds it fine. Then serves her triumph, happy faced. To guests who salt before they taste.!!

TUNA SPAGHETTI

Ingredients.......250gm of spaghetti, 2 tbs of canola/ rice bran oil, 1/2 cup of chopped onions, 3 tbs of minced garlic, 1 x 400gm of chopped tomatoes, 3 tbs of tomato paste, 1 x 425gm can of chunk style tuna in oil, 1 dsp of dried oregano. Cook the spaghetti in salted boiling water with a little oil. When the spaghetti is cooked , drain and set aside. Heat the remaining oil in a heavy pan. Add the onions, garlic, chopped tomatoes and tomato paste. Cook, stirring occasionally over a medium heat for 10 minutes, the sauce will reduce slightly. Drain the tuna and add it to the sauce along with the oregano. Stir well to combine and heat through. Divide the spaghetti between serving plates and spoon the hot sauce over top. Really easy to prepare with pantry items and full of flavours. Enjoy.

BANANA MUFFINS

Ingredients......1 cup of Kellog's All- Bran, 1/2 cup of milk, 2 bananas, mashed, 60gm of softened butter/ margarine, 1 egg , lightly beaten, 1 cup of plain flour, 1 and 1/2 dsp of baking powder, 1/2 tsp of salt, 1/4 cup of castor sugar. Preheat your oven to 180 deg C. Grease a 12 hole x 5cm muffin pan. Combine the All Bran, milk and bananas, add the butter/ marg and beaten egg. Beat well, add the remaining ingredients stirring till just combined, ( do not over mix). Fill the 5cm muffin pans 3/4 full. Bake in the preheated oven for 25 minutes. Serve the banana muffins with butter.

ONION AND ROSEMARY FOCACCIA

Ingredients.....500gm of white bread flour, 1 tsp salt, 1 tsp of instant dry yeast, 6 tbs of olive oil, 250ml of warm water, 2 large onions, sliced into thin rings, 2 tbs of chopped fresh rosemary, sea salt to sprinkle. Preheat your oven to 200deg C. Spray and line a baking tray 40 x 25cm / 16 x 10". Mix the flour, salt and yeast together in a large bowl, make a well in the centre and add the oil and enough water to make a manageable dough. Turn the dough onto a lightly floured surface and knead the dough until smooth and elastic, about 10 minutes. Now shape the dough and press into the prepared pan, pressing it up into the corners of the pan. Cover with a cling film and leave in a warm place for 1 and 1/2 hours or until well risen and doubled in size. In the meantime, soak the onion rings in cold water to soften them. Drain the onion rings and arrange them on the dough, then sprinkle with rosemary and sea salt. Bake in the preheated oven for 30 minutes or until the focaccia is golden brown and the onions are soft. cool on a wire rack before eating.

CHOCOLATE CHERRY CAKE ( 2 WAYS )

With this recipe you get to decide whether you want a chocolate cherry cake or a chocolate cherry dessert cake. Preheat your oven to 180 deg C. Grease and line a 20cm/ 8" round cake pan. Here are the ingredients and the method , your decision. Ingredients......125gm of soft butter/ marg, 250gm of castor sugar, 2 eggs lightly beaten, 185gm of self raising flour, 1/4 cup of dutch cocoa, 1/2 cup of milk, 100gm of 70% cocoa chocolate finely chopped, 3/4 cup of morello cherries, retaining the juice if you are making a dessert cake. Ingredients for the cherry syrup for the dessert cake.......3/4 cup of morello cherry syrup, 75 gm of castor sugar and 1/3 rd cup of water. Beat butter/ marg and sugar together until light and fluffy. In a separate bowl mix together the cocoa and flour. Add the milk and beaten eggs together and beat this mixture into the mixed butter and sugar. Now beat in the flour mix in 2 batches. Finally stir in the cherries and chocolates. Spoon the mixture into the preapared pan. Cook in the preheated oven for 60 minutes or until a skewer inserted comes out clean. Leave in the pan for 10 minutes before turning out onto a serving plate. So that is your cake done. TO complete your dessert cake, prepare a cherry syrup. Combine the morello cherry syrup,the sugar and water in a small saucepan and stir over a low heat until the sugar dissolves. Pour the hot cherry syrup over the cake and leave stand for 4 and 1/2 hours. Serve with thickened whipped cream.

BETTE NOIRE

Ingredients......110gm of castor sugar, an extra 2 tbs of castor sugar, 250gm of 70% cocoa chocolate ( finely chopped), 100gm of softened butter/ marg, 3 eggs lightly beaten, 1 tsp of vanilla extract, 2 tbs of Dutch cocoa powder for dusting. Preheat your oven to 160 deg C. Grease and line a 20cm /8" round pan. You will need a baking pan that will hold the cake pan in a water bath. Combine 110gm sugar and 1/4 cup of water in a small saicepan and stir over a medium heat until the sugar dissolves. Remove from the heat and and add the chopped chocolate and stir until until smooth, then add the butter/ marg and stir until melted. Transfer the chocolate mixture to a large bowl. Beat the eggs, extra sugar and vanilla extract with an electric mixer until tripled in volume. Now gently fold into the chocolate mixture until just combined. Pour into the prepared pan. Place the cake pan in a baking dish/ pan and fill with enough boiling water to come half way up the cake pan. Bake in the preheated oven at 160 deg cfor 45 minutes or until the cake centre has risen and is slightly domed. The cake will be slightly soft to touch. Remove the cake from the water bath and cool to room temperature and refrigerate in the cake pan overnight until firm. To serve remove the cake carefully from the pan and slice into wedges with a hot dry knife. Dust the wedges with cocoa powder and serve with thickened cream and fresh raspberries. This is a very rich and chocolately cake. Best serve only small wedges.

DAMPER

Damper is an unyeasted mix and bake bread and originated in Ireland, where it is known as soda bread. In Australia we do not use bi carbonate of soda or baking soda in the recipe. Damper was traditionally made by swagmen, farmers and travellers, moving from farm to farm and was made with 3 ingredients, flour, salt and water. It is very easy to make freshly baked damper at home. Ingredients........500gm plus 2 dsp of plain flour, 2 tbs of baking powder, 2 tbs of dried milk powder, 1 tsp of salt. Preheat your oven to 200deg C. Place an ovenproof lidded Dutch oven 25cm/10 " in diameter into the oven to heat up. Place the flour, baking powder, milk powder and salt into a bowl of your electric mixer and mix together. Make a well in the centre and add 350ml of water and use your dough hook to combine, contine to mix until the dough comes together and is smooth, add a little extra flour if needed. Form the dough into a ball. Use a sharp knife to slice 4 diagonal lines across the top of the dough. ( do not drag the knife across the dough). Remove the Dutch oven from the preheated oven and lightly dust the bottom of the pot with a little of the extra flour. Carefully place the dough into the Dutch oven, cover with the lid and cook for 25 minutes. Now remove from the oven, leaving the lid on and set aside for 10 minutes. Place the damper on a clean work counter and cover with a clean linen tea towel until ready to slice. Can be served warm or cold.

SPICY ROAST CHICKEN

Another way to turn a simple roast chicken dinner into something special... Ingredients.......3 tbs of margarine, 3 tbs of minced garlic, 2 tbs of kepac manis (sweet soy sauce), 2 tbs tamarind puree, 1 dsp of sweet paprika, 1.5 kg chicken, cleaned and patted dried with paper towelling, 3 limes quartered and 1 onion peeled and quartered. Preheat your oven to 200 deg C. Place the lime and onion wedges inside the chicken cavity and secure the legs together with cooking string. Heat the margarine in a small saucepan, add the minced garlic and stir to combine over a low heat. Add the kepak manis, tamarind and sweet paprika. Bring to a simmer, stirring continually. Remove from the heat and brush the mixture all over the chicken. Place the chicken on a rack over a baking dish. Cover lightly with foil and bake in the preheated oven for 40 minutes. Remove the foil and baste the chicken and bake until cooked. Cut the chicken into pieces and serve as you desire.

GRILLED ASPARAGUS BALSAMIC

Ingredients........250gm of fresh asparagus, 4 shallots, quartered,4 small onions ( shallots) quartered, cooking oil spray, 2 tbs of basalmic vinegar, 21 dsp of chopped fresh thyme, 2 tbs of minced garlic, a few sprigs of rosemary. Trim the ends of the asparagus and place in a shallow container of boiling salted water for 2 minutes then drain on absorbent kitchen paper. Spray a large pan and line with baking paper and spray with cooking oil . Place the lined pan over a medium heat adding the onions/ shallots and the minced garlic. Cook , stirring continuallytill tender. Now add the asparagus to the pan in a single layer, spray with a little more oil and turn at intervals. splash the onions/ shallots and the asparagus with half the basalmic vinegar and cook until the asparagus is crispy but tender and the shallot/ onions are golden and soft. lift the baking paper carefully and slide the vegetables onto a platter. Sprinkle with remaining vinegar and the fresh herbns. Serve as an accompaniment .

WHAT DO YOU KNOW ?

The answers to last months challenge... 1.Devilled 2.Dice 3.Earl grey tea 4.Eel 5.Baste 6. A'la carte. Here's my challenge for you this month: 1. What is a dish of tomatoes, capsicum, onions in olive oil and mixed with scrambled eggs? 2. These are small wedge shaped bivalve molluscs, found in wet sand along beaches. When shelled and steamed can be used in salads, soups, rice and pasta dishes? 3.Meaning ...sharp or spicy tasting? 4. A very small amount of salt, pepper or spice held between your thumb and index finger? 5.Whole fruits or large pieces of fruit cooked in a sweet syrup until clear and the shape is still definable ..?

JUST FOR YOU..SWEET POTATO (KUMARA) CHIPS.

Ingredients.....600ml of rice bran oil, 300gm of sweet potatoes, peeled, sea salt. Place the oil in your deep fryer, if you do not have a deep fryer place the oil in a deep saucepan. Heat to medium high. Cut the sweet potatoes into long stalks and place carefully in the oil till the chips begin to soften, (do it in batches). Drain and carefully remove from the oil. Set aside and allow to cool. When you are ready to serve , reheat the oil to hot/ high, and carefully return the chips to the oil and cook until golden and crispy,fry in batches, it will not take long. Remove the cooked chips from the oil and drain on paper twelling. Season the hot chips with sea salt and serve ... You can use the same process with potatoes....you will never buy frozen chips again!

ITALIAN INSPIRED QUINOA SALAD WITH VINAIGRETTE

Ingredients......1 and1/2 cups of dry quinoa, 1 large carrot, peeled and diced, 2 stalks of celery diced, 1/2 cup of cauliflower , diced, 1/4 cup of frozen peas, thawed, 1/4 cup of frozen corn, thawed, 1/2 cup of cherry tomatoes, quartered, 112gm of tasty cubed cheese, 1/4 cup of pine nuts, 1/4 cup of fresh parsley, finely chopped. Vinaigrette .......1/4 cup of apple cider vinegar, 1/2 cup of olive oil, 1 dsp of honey, 1 tbs of minced garlic, 1/2 tsp of cracked black pepper. OR Use 3/4 of a cup of your favourite ready made Italian dressing. I steam cooked the quinoa and cooled in the salad bowl. I then added all the other ingredients along with the vinaigrette and mixed well to combine. Set aside to allow for 30 minutes to allow the flavours marinate.

BEER CAKE MADE IN A CROCK POT.

Ingredients.......165gm of butter/ marg, 1 and 1/2 cups of soft brown sugar, 3 eggs lightly beaten, 2 ans 1/2 cups of plain flour, 1 and 1/2 tsp of baking powder, 1/2 tsp of baking soda, 1/2 tsp of salt, 1 tsp of ground cinnamon, 1/2 tsp of ground nutmeg, 375ml of beer, 1 cup of granulated nuts, 1 cup of sultanas. Preheat your crock pot on high .... Grease and lightly sprinkle with fine polenta a cake pan that will fit into your crock pot. Cream together the butter/ marg with the sugar until light and fluffy. In a separate bowl mix together the flour, baking powder, baking soda, salt, cinnamon and nutmeg and add to the creamed mixture alternatively with the eggs and beer. Stir in the granulated nuts and sultanas. Pour the batter into the prepared pan. Cover the pan with 4 layers of absorbent paper and place the pan in the preheated crock pot. Cover the crock pot with the lid and continue to cook on high for 3.5 hours or until the cake is cooked. Remove the pan from the crock pot and cool on a wire rack for 15 minutes before removing from the pan to cool comletely on the wire rack.

BREAD MADE IN THE CROCK POT .

2 cups of milk made with powdered milk, 2 tbs of rice bran oil, 1/4 cup of honey, 3/4 tsp of salt, 1 x 7gm sachet of dry yeast, 3 and 1/2 cups of wholewheat flour. Preheat your crock pot on high. Now go through your cake pans and find one that will fit on the base of your crock pot. Round, square or rectangle are fine, just make sure the pan is well greased. Prepare the powdered milk and heat till lukewarm, pour into a medium bowl and add the oil, honey, salt, yeast half the flour, mix together and beat well for 2 minutes. Add the additional flour and beat in thoroughly. Place the dough in the well greased pan and let stand for 5 minutes. Finally place the pan in the crock pot and cover with 2 thicknesses of absorbent paper, to absorb the condensation of steam. Place the lid of the crock pot over and continue to bake on high for 2 and 1/2 hours or until cooked. Remove the pan to a wire rack and remove the bread from pan after 10 minutes to cool completely.

A HIDDEN TREASURE

I have a worthy collection of early cookbooks and recipe collections from times passed and really enjoy recreating the recipes. So I received an unexpected gift reading a Maeve Binchy novel published in 2000 " Scarlett Feather". In this book the following old fashioned recipes were mentioned, Brown Bread Ice Cream ( dessert) and Singin' Hinny( a type of scone / griddle cake). They were only mentioned as part of the story line and I am on the search for the original recipes which I hope to share with you in the following days/ weeks. P.S Scarlett Feathers is a really good read.

CRUSTY LEG OF LAMB

Ingredients.....1 x 1.5 - 2kg leg of lamb, 2 egg yolks lightly beaten, 3 tbs of marg/ butter, melted, 1 cup of cornflake crumbs, 1 tbs of sesame seeds, 1 tsp of mixed herbs, 1 small onion peeled and thinly sliced into rounds, fresh rosemary stalks ( if you have rosemary growing in your garden or just a good sprinkle of dried rosemary). Preheat your oven to 180 deg C. Lightly grease a baking dish with cooking oil and line the base with rosemary stalks or a good sprinkle of dried rosemary. Remove any excess fat from the lamb, brush the top surface of the lamb with a little of the egg yolks. In a small bowl mix together the marg/ butter, corn flake crumbs, sesame seeds, mixed herbs and half the remaining egg yolks. Press the mixture firmly over the top of the lamb, break onion slices into rings and arrange over the surface , pressing with the palm of your hands. Brush the onion rings with the remaining egg yolk. Finally place the prepared leg of lamb into the prepared dish and bake in the preheated oven for 90 minutes or until cooked to your liking. When the crust becomes golden and crisp cover loosely with baking paper for the rest of the cooking time. This recipe is my gift to you, it takes a leg of lamb to another level, enjoy.

THE MANOR CHICKEN PARMA

Ingredients......1 skinless butterflied chicken breast, 2 eggs, 1 cup of milk ( whisked together), 2 cups of breadcrumbs, 2 slices of prosciutto, 30gm of feta, (cubed), 3 tbs of Italian tomato sauce, 30gm of tasty grated cheese. Preheat your oven to 180 deg C. Spray a large frypan with cooking oil. Dust the butterflied chicken breast in flour. Pour the combined egg and milk into a shallow dish and thoroughly coat the floured chicken. Now pat the chicken firmly in the breadcrumbs on both sides. Heat the frypan over a medium heat and seal the chicken breast on both sides. Now top the chicken breast with the prosciutto, Italian sauce, grated cheese and feta cubes. Place the pan in the preheated oven and cook until the chicken is cooked and the cheese is golden. Serve with a salad and fies. Garnish with parsley. This servces 2.

CHOCOLATE AVOCADO MOUSSE

Ingredients.......1 avocado, soft but not over ripe, halved and pitted, 2 tbs of heavy cream, 2 tbs of icing sugar, 1 heaped tbs of cocoa powder, 1/2 tsp of vanilla extract. Scoop the flesh of the avocado into a bowl along with the cocoa powder, icing sugar, cream and vanilla extract. Blend with your hand processor until smooth. Place in your refrigerator for 30 minutes to chill. Serve topped with whipped cream and or fresh mint sprigs. Mmmmmmm, delicious.

EGG, CHEESE, BROCCOLI AND BACON MUFFINS

Ingredients......1 cup of chopped broccoli, 150gm of chopped bacon / ham pieces, 6 large eggs, 1/2 tsp of cracked black pepper, 1 dsp of mince garlic, 1 cup of grated tasty cheese, 1/2 cup of diced onions. Preheat your oven to 180 deg C. Spray a large six hole muffin pan with cooking spray. Steam the chopped onion and broccoli until tender and cut into small pieces. Set aside. Beat the eggs in a medium sized bowl, adding the cracked black pepper, diced onion, chopped broccoli, minced garlic and chopped bacon/ ham pieces. Ladel / spoon the mixture evenly between the prepared muffin holes. Bake in the preheated oven for 25 minutes or until the egg has set. Serve hot or warm and leftover muffins can be stored in an airtight container in your refrigerator.

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.