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.