EGG WHITE CAKE

I ngredients....125gm of butter/ marg, 8 egg whites, 200gm of castor sugar, 1 tsp of vanilla extract, pinch of salt, 125gm of self raising flour, 100gm of flaked almonds, 1 tsp of ground cinnamon. Preheat your oven to 180 deg C. Grease a 10"/ 25cm round springform cake pan. Melt the butter/ marg and let it cool a little. Beat the egg whites until they start to form peaks, then while still beating, slowly add the sugar, (reserving 1 tbs for dusting), until the mixture becomes shiny. Add the vanill and salt to the melted butter/ marg. into the egg whites.Fold in some of the butter/ marg mixture, then fold in some of the flour. Continue this until all the butter and flour have been added. Pour the mixture into the prepared cake pan. Combine the flaked almonds, cinnamon and the extra sugar and sprinkle this evenly over the cake mixture. Bake in the preheated oven for about 40 minutes, or until it springs back a little when touched. Cool the cake on a wire rack before serving.

HERB MUFFINS

Ingredients......100gm of chopped onion, 2 tbs of mixed dried herbs ( sage, marjoram and thyme), 100gm of shredded carrot, 1 dsp of dried dill, 3 tbs of poppy seeds, a little canola oil, 150gm of wholemeal flour, 150gm of plain flour, 1 tbs of baking powder, 1 tsp of salt, 100ml of olive oil, 250 ml of milk, 2 eggs, lightly beaten. Preheat your oven to 180 deg C. Place the onions and carrot shred in a frypan with a little canola oil and fry until softened over a medium heat. Stir in the dried herbs, dill and poppy seeds and then set aside to cool. Add the flours and baking powder to the onion mixture. Combine the milk, beaten eggs, olive oil and salt. Combine all ingredients together, making sure not to over mix. Spoon the mixture into greased muffin pans and bake at 180 deg c for 20 minutes or until a skewer inserted comes out clean. Serve with butter/ marg.

FRIDAY NIGHT FRITTATA at the MANOR

Ingredients......6 eggs well beaten, 1 onion chopped, 1 cup of shredded carrot, 1 handful of baby spinach leaves, 1 tbs of minced garlic, 1 tbs of Italian herbs, 1 tbs of wholegrain mustard, 1 kg of diced chicken, threaded onto 6 medium wooden skewers, 4 tbs of ginger marmalade mixed to a paste. Preheat your oven to 160 deg C. Grease a flan pan with cooking oil. Add the chopped onion to the well beaten eggs in a large bowl along with the shredded carrot, baby spinach leaves and herbs and spices. Mix well with a wooden spoon. Divide the chicken pieces between the 6 skewers and brush generously with ginger marmalade. Pour the egg mixture into the prepared flan dish and place the skewers over top. Place in the preheated oven and bake for 50 minutes or until the chicken is cooked through and the frittata is risen and golden. Enjoy.

PLUM DUFF / PUDDING

Ingredients........2 cups of plain flour, 1 cup of sugar, 3 cups of mixed dried fruit, 1 dsp of bicarbonate of soda, 1 and 1/2 tbs of melted butter/ marg, 1 cup of strong black tea, brewed and cooled OR you can relace the brewed and cooled tea with 1 cup of Apera ( cream sherry). Bring a large pot of water to the boil. Flour a medium sized piece of boiled and dried calico/ cotton cloth and have baking twine on hand to enclose the duff in the cloth. Mix together the flour and bi carb of soda, add the sugar and fruit and mix together well. Make a well in the centre and add the butter/ marg and the strong black tea/ creamed sherry. Mix together thoroughly with a wooden spoon. To boil the pudding / duff sprinkle flour over the prepared cloth Spoon the mixture in the centre of the floured cloth, gather up the edges and tie with baking twine. Leave a large loop of twine at the top so the pudding is easy to hang. OPTION 1.... Boiled Duff/ Pudding. Place the pudding/ duff into the large pot of boiling water, cover and boil for 2 hours. Then remove and hang the duff/ pudding to dry completely. OPTION 2....Steamed duff/ Pudding. Spray a pudding bowl with cooking spray and then spoon the mixture in. Place a round piece of baking paper over the top of the steamer and securely fasten the steamer lid on. Place the steamer bowl into the large pot of boiling water , making sure the water comes up 2/3rds of the pudding bowl. Boil slowly for approximately 2 hours , checking often to top up with boiling water. I always make the plum duff/ pudding well before Xmas. When using the boiled method, make sure the pudding /duff has hung for 24 hours to dry out properly. Then remove from cloth and wrap well in cling wrap and a layer of foil. Place in your freezer till Xmas Eve. Allow it to thaw and heat in your microwave on 20 sec increments to warm through. If you prepare your / pudding by the steaming method, remove the prepared duff/ pudding from the steamer, cool, wrap in foil and freeze till Xmas Eve. Then on Xmas day heat in 20 second increments in your microwave on a serving dish. Best served with custard.

I have 3 plum duff/ puddings already prepared in the freezer, just a thought these also make a very welcome Xmas gift for family and friends. Enjoy.

NUTELLA RICE PUDDING

Ingredients......1 litre of milk, 20gm of castor sugar, 1 dsp of vanilla extract, 100gm of short rice, 3 tbs of nutella. Bring the milk and sugar to the boil in a medium saucepan, stir through the vanilla extract. Stir the rice into the milk and cook over a low heat and the milk has been absorbed, about 40 minutes. Stir from time to time to prevent the rice from sticking to the bottom of the saucepan. Remove the saucepan from the heat as soon as the rice is cooked and add the nutella, mix well to combine. Divide the mixture between small serving dishes and leave to cool. Serve warm or cold.

JIGSAW

Ingredients.....1 chicken breast fillet(skinless and cut into cubes), 3 small potatoes trimmed and sliced, 3 pieces of pumpkin, sliced, a handful of baby spinach leaves, 1 small zucchini, sliced, 1 x 420gm can of chicken and corn condensed soup, 1 tbs of minced garlic, dried Italian herbs to taste. Liberally grease a medium oven proof dish with cooking oil spray. Add the vegetables in mixed layers to the pan, sprinkling with Italian herbs in between. Mix the contents of the condensed soup with the minced garlic and spread over the vegetables. Preheat the oven to 180 deg C. While the oven was heating I added the cubed chicken to the top of the dish. I cooked the dish till the vegetables were tender about 60 minutes. A dish simple to prepare, economic and delicious.

CHOCOLATE NUT FUDGE

Ingredients.....115gm of pistachio nuts, 500gm of chocolate, broken into pieces, 400ml of condensed milk, 65 gm of butter/ marg. Spray a 20cm x 20cm square cake pan and line with baking paper. Combine the chocolate and condensed milk and butter/ marg in a small saucepan. Stir over a low heat until the chocolate has melted and the mixture is smooth. Stir in the pistachios and spread evenly into the prepared pan and smooth over the surface. Chill in the refrigerator until firm. Remove from the pan and cut into squares to serve.

POLENTA WITH ROSEMARY AND PARMESAN CHEESE.

Ingredients.......1 litre of vegetable stock, 225gm of polenta, 400gm of grated Parmesan cheese, fresh chopped rosemary to taste, rice bran oil for frying, 4 ripe firm tomatoes, wholegrain mustard, fresh rosemary sprigs to garnish. Bring the stock to the boil and slowly add the polenta, stirring with a wooden spoon to prevent lumps forming. Cook over a low heat stirring constantly to prevent sticking, until moisture has evaporated. Remove from heat and and add 200gm of grated parmesan and chopped rosemary to taste, mixing well. Lightly oil a baking sheet and line with a sheet of baking paper. Spread the cheese and rosemary mixture evenly over the baking sheet to 1/2 inch thick. Leave to cool. Now use a pastry cutter to cut into discs big enough to hold a slice of tomato. Fry the discs in the oil until crisp on both sides. Place a thick slice of tomato on each disc, spread with wholegrain mustard and top with the remaining grated Parmesan cheese. Place the the discs under the grill until the cheese has melted. Garnish with sprigs of fresh rosemary and serve.

ROSE PETAL JAM

Ingredients.......225gm of dark red and strongly scented rose petals with the bitter cream bases removed, 250 ml of water, 2 tbs of lemon juice, 225gm of castor sugar, 1 dsp of rose water ( available at Manny's Market/ The Source). Rinse the petals and shake dry. Simmer the petals in a saucepan with the water until soft. Remove from the heat and stir in the lemon juice and sugar, stirring until the sugar is dissolved. Return to a medium heat and cook until the mixture thickens. Taste and if more flavour is required, stir in the rose water. Bring the jam to a rapid boil. Now set aside to cool a little. To test if the jam is set, run a fingertip through it and if the surface wrinkles, the jam is ready. Pour the jam into sterilised jars with lids while still hot. Wipe jars clean and label.

TABBOULEH……A SALAD FROM THE MIDDLE EAST

Ingredients.......75gm of fine burghul( cracked wheat), 60ml of olive oil, 45ml of lemon juice, salt, cracked black pepper, ground cumin , coriander to taste, 2 large firm tomatoes, choppede, 1 yellow capsicum , chopped, 50gm of chopped onion, 75gm of fresh parsley, finely chopped, 25gm of fresh mint leaves, chopped. Soften the burghul in lukewarm water for 60 minutes. Use a cotton tea towel or cheesecloth in a colander to drain the burghul and press out excess water. In a small bowl mix together the lemon juice, oil and seasonings. In a large bowl, mix the burghul with the chopped tomatoes, capsicum, onionm, mint and parsley. Pour the oil dressing over the salad and toss to mix well. Garnish with cherry tomatoes and fresh mint leaves (optional). Tabbouleh is excellent served with a curry dish .

FLAVOUR FILLED PASSIONFRUIT MOUSSE

Ingredients.....1 tbs of gelatine, 1/4 cup of hot water, 385 ml of evaporated milk (chilled), 1/2 cup of castor sugar, 3 tbs of lemon juice, 1/2 cup of Greek yoghurt, 1/2 cup of passionfruit pulp, fresh strawberries chopped to serve. Dissolve the gelatine in the hot water and set aside to cool. Beat the chilled evaporated milk with the sugar and lemon juice until light and fluffy. Beat in the gelatine, yoghurt and passionfruit pulp. Spoon the mousse into individual serving dishes. Refrigerate until set and spoon on chopped stawberries and remaining passionfruit pulp to serve.

TRI COLOURED QUINOA , BEETROOT AND BEAN SALAD.

Ingredients......20 baby beetoot,scrubbed, trimmed and halved, ( I used 1 kg of pre cooked beetroot from the vegetable section in my supermarket), 2 tbs of canola oil, 3 tbs of dried thyme, cracked black pepper to taste, 30gm of butter/ marg, 4tbs of basalmic vinegar, 175 gm of tri coloured quinoa, 250gm of frozen sliced beans, 200gm of broad bean pods, 2 tbs of olive oil. If you are using fresh beetroot, preheat your oven to 180 deg C. Put the beetroot in a roasting pan and drizzle with canola oil, sprinkle with thyme and crack black pepper. Cover with foil and roast for 30 minutes or until the beetroots are tender. Now whether you have used fresh or precooked beetroots..... Melt the butter/ marg and mix with the basalmic vinegar and drizzle over the beetroots. Meanwhile place the quinoa in 500ml of water , bring to the boil, then reduce the heat to a simmer and cook until the water has been absorbed and quinoa is cooked,( tender and crunchy). Place the frozen sliced beans and pods in boiling water until just tender, then drain and refresh under cold water. Combine all ingredients together in a large serving dish including any left over basalmic and butter mixture, an extra sprinkle of thyme, drizzle of basalmic vinegar and olive oil. This is an excellent side to seafood dishes or just by itself.

CHOCOHOLIC’S CHOCOLATE MOUSSE

Ingredients......8 eggs separarted, 250gm of 70% cocoa chocolate, 1 cup of extra virgin olive oil, 250gm of castor sugar, pinch of salt, (optional 2 tbs of apera cream sherry). Melt the chocolate in a small pot slowly over a low heat and gradually stir in the olive oil. Beat the egg yolks with half the sugar until they become stiff. Whisk the egg whites with a pinch of salt, gradually adding the remaining sugar, until firm peaks form. Now mix together the egg yolk mixture and chocolate, then add the apera if using along with 1/3 rd of the egg whites to lighten the mixture. Carefully fold in the remaining egg whites without breaking the bubbles. Pour into coffee shot cups or small dishes and refrigerate for 4 hours or prepare the night before. You can serve with a dusting of icing sugar or cocoa powder, if you want.

AIOLI

Aioli is a garlic flavoured mayonnaise and is the perfect accompaniment to grilled meat, chickenor fish. It can be used as a dip for an entree or entertainer. Ingredients......3 tbs of minced garlic/ 6 cloves of garlic, finely crushed, 4 egg yolks, 1/4 cup of lemon juice, 1 cup of extra virgin olive oil, 1/4 tsp of ground white pepper. Whisk together the garlic, egg yolks, lemon juice and 1/2 tsp of salt in a bowl. While whisking, gradually add the olive oilin a thin steady stream, making sure each addition has been absorbed before adding the next. If the aioli becomes too thick, just add a little cold water. Transfer to a serving bowl, stir in the white pepper.

CHICKEN WING NIBBLES

1kg of trimmed chicken wings, herbs/ spices to sprinkle.....Italian herb mix, sweet paprika, dried onion flakes, salt and runny honey. Preheat your oven to 180 deg C. Place a wire rack over an ovenproof dish . place the chicken wings on the wire rack and sprinkle with salt, sweet papriks, Italian herb mix, onion flakes and a drizzle of honey. Place in the preheated oven and leave to bake for 20 minutes or until the wings are gently bubbling and golden in colour. Remove and turn the wings over and apply the spices and herbs and and repeat baking process. Remove the baked wings to serve as is or along with sweet chilli sauce. Or allow to cool completely and freeze between layers of baking paper to reheat for another occasion. These are delicious and easily prepared plus preparing them by baking over an ovenproof dish you are removing the excess fat. Enjoy.

CHICKEN DRUMSTICKS WITH OLIVES AND ARTICHOKES

Ingredients.........2 tbs of rice bran oil, 12 chicken drumsticks, 1 medium onion, chopped, 3 tbs of minced garlic, 1 tbs of grated lemon rind, 375ml of chicken stock, 125ml of dry white wine, 340gm can/ bottle of marinated artichokes, drained and quartered, 3 tbs of dried oregano, 500gm of risoni, 1 cup of seeded black olives, extra tbs of grated lemon rind and 1/4 cup/ 60 ml of lemon juice. Heat the oil in a large saucepan, cook the drumsticks in batches until browned/ sealed all over. Remove from the pan and set aside. In the same pot cook the onion and garlic, stirring until the onion softens. Add the wine, lemon rind, stock and artichokes, bring to the boil. Return the drumsticks to the pot , reduce heat , simmer and cover for 20 minutes. Now uncover and continue to simmer until the drumsticks are cooked through. While the drumsticks are cooking , cook the risoniin a large saucepan of boiling water until tender, drain. Transfer risoni to serving dish. Remove the drumsticks from the pan, stir through the oregano, olives, extra juice and rind through the sauce. Serve the chicken and sauce over the risoni. Delicious.

LEMON BUTTER BISCUITS

Ingredients.......250gm, butter/ marg, softened, grated rind of 1 lemon, 1 cup of icing sugar, 2 cups of plain flour. Preheat your oven 180 deg C. Line 2/3 baking trays with baking paper. Beat the butter/ marg with the lemon rind until creamy. Beat in icing sugar then stir in flour to make a soft dough. Cover and chill for 30 minutes. Lightly roll teaspoonfuls of the mixture into balls. Place well apart on the lined trays and press down withb a fork that has been dipped in cold water to prevent sticking. Bake in the preheated oven for 12 minutes or until slightly coloured. Cool on the trays for about 3 minutes and then using a spatula transfer the biscuits to a wire rack until cold. Storage ... in an airtight container.

GOLDON TOP FISH CASSEROLE.

Ingredients......750gm of white fish fillets (I used Barrumundi fillets), lemon juice, 2 tbs of butter/ marg, 1 onion, chopped, 1 cup of sliced celery, 125gm of sliced mushrooms, 1/2 cup of dry white wine, 1/2 cup of evaporated milk, 3 tsps of cornflour, 1 dsp of dried dill, cracked black pepper to taste, parsley sprigs to serve. Topping.......1 x 300gm tin of whole kernal corn, drained, 1 and 1/4 cups of plain flour, 4 tbs of butter/ marg, 60gm of tasty grated cheese. Preheat your oven to 180 deg C. LIghtly grease a medium/ large ovenproof dish. Squeeze the lemon juice over the fish fillets and place them in the greased dish. Cook the onion and celery with the butter/ marg in a small pot until softened, then spoon over the fillets with the mishrooms. Heat the wine and milk, gently together, thicken with cornflour blended to a paste with a little water. Stir through dill and pepper and pour the sauce over the fillets. Spoon the drained corn kernals over the sauce. Toi complete the topping, rub the butter into the flour, stir in the cheese and sprinkle over the corn. bake in the preheated oven for 20 minutes or until the fish flakes easily. Garnish with parsley sprigs and serve with steamed grains and or vegetable of your choice. Simple, delicious and filling.

BLUEBERRY PANCAKES WITH CRÈME FRAICHE.

Ingredients......100gm of plain flour, 1 tbs of castor sugar, 2 tbs of Greek yoghurt, 2 eggs separarted, grated rind of 1 lemon, 225ml of milk, butter/ marg for greasing the pan, 1 punnet of fresh bluberries, 6 tbs of maple syrup, 4 tbs of creme fraiche. Mix together the flour and sugar in a medium bowl and make a well in the centre. In a separate bowl mix together the egg yolks, yoghurt, lemon rind and milk. Pour this mixture into the flour well. Mix well thoroughly, using a whisk or wooden spoon, to make a smooth batter. Whisk the egg whites till stiff, gently spoon a third of the egg whites into the flour to loosen the mixture, now fold in the rest. Heat your Melt a knob of butter in a small frypan ( 15cm/ 6"), over a medium heat. Pour in 1/4 of the batter. The pancake batterv should not be more than 1/2"/1 cm thick and sprinkle with some bluberries. When the bubbles begin to break on the surface, flip the pancake over and cook for another minute or two, slide onto a warm serving plate and drizzle with maple syrup and keep warm. Make 3 more pancakes with the remaining batter in the same way. Serve with a dollop of creme fraiche. MMMmmmmm!

CREAMY SALMON AND FETTUCCINE

Ingredients.....250gm of fettuccine, 40gm of butter/ marg, 2 whole spring onions, thinly sliced, 300gm of fresh asparagus, cut into pieces, 420gm can of salmon, drained and flaked, 1 tbs of drained capers, finely chopped (optional), 1/2 tsp of cracked black pepper, 1 cup of cream. Cook the fettuccine according to the packet directions. Meanwhile melt the butter / marg in large pan with a lid over a medium heat. Add the asparagus and spring onions, cover, and cook for 5 minutes. Stir the salmon, capers, pepper and cream into the pan and cook uncovered, for 5 minutes, stirring occasionally. Drain the fettuccine, and add to the salmon mixture in the pan. Toss to coat.

WHAT DO YOU KNOW ?

Here are the answers to last months challenge.... 1. Rice papers 2. Rice wine. 3. Risoni 4. Roast. 5. Roe. 6. Rump steak. September..What Do You Know Challenge? 1. A mixture of highly seasoned meats baked in an oblong container, lined with bacon and enclosed with a tight fitting lid? 2.Classic lobster dish. The lobster tail is split lengthways, the lobster flesh is removed , chopped and mixed with mustard cream sauce and browned in a hot oven, in the lobster tail? 3. To add flour, egg yolks to make a roux and give body to a sauce or soup? 4. Deep fried pieces of vegetables, fish, prawns which are coated in a thin batter of egg and iced cold water and flour? 5. A universal beveredge made from the dried leaves of Camellia Sinensis? 6. A traditional glazed terracotta cooking pot with a tall conical lid?

MOCHA MERINGUES

Ingredients.......1 egg white, 1/8 tsp of cream of tartar, 2 tbs of white castor sugar, 1/4 tsp vanilla extract, 1 tbs of cocoa, 1/2 tsp of instant coffee powder. These are so simple to prepare and a real treat to share with friends over a cup of coffee or tea. Preheat your oven to 120 deg C. Line a baking tray with baking paper. Beat the egg white and cream of tartar at high speed until soft peaks form. Gradually add the sugar, vanilla extract, cocoa and coffee. Drop the mixture in 12 mounds on the prepared tray about 5cm apart. Bake in the preheated oven for 40 minutes or until firm. Now turn off your oven and leave the meringues cool in the unopened oven for 1 hour. Do NOT open the oven door while the meringues are cooling.

ROASTED RAVIOLI IN A CREAM VEGETABLE SAUCE

Ingredients......1 packet of premade ravioli from the refrigerated section of your supermaket, 1 cup of shredded carrot, 1 zucchini trimmed and sliced, 4 cherry tomatoes halved, handful of baby spinach leaves, 1 x 420gm can of chicken and corn condensed soup, 2 cups of Greek yoghurt, 2 tbs of minced garlic, 1 dsp of fennel seeds. Preheat your oven to 160 deg C. Line a baking tray with baking paper. Mix together the condesed soup and yoghurt, season with minced garlic and fennel seeds. Place the the vegetables in a large pan with the yoghurt mixture and place over a slow heat, stirring occasionally while gently simmering. Spray the ravioli with cooking oil and place on the lined baking tray and bake in the preheated oven until golden on top. When the sauce has simmered the vegetables tender and the ravioli is golden. Spoon a some of the sauce over the base of the serving dish and then spread over the baked ravioli, finishing with a topping of the remaining sauce. Enjoy!

COFFEE CHOC BIT BISCUITS

Ingredients.......125gm of butter/ marg, 1/2 cup of castor sugar, 1/2 cup of brown sugar firmly packed, 1 tbs of instant coffee, 1 egg lightly beaten, 1 and 3/4cups of self raising flour, 1 cup of choc bits. Preheat your oven to 180 deg C. Line an oven tray with baking paper. Cream the butter/ marg and sugars. Beat in the coffee and then the egg. Stir in the flour and choc chips until mixed. Drop heaped tea-spoonfuls of mixture onto the lined oven tray and bake in the preheated oven for 15 minutes. Allow to cool on the tray.

QUINOA, CHEESE AND SEED DAMPER.

Ingredients......50gm of quinoa (mixed colour),450gm of wholemeal self raising flour, 1 dsp of salt, 40gm of butter/ marg, 50gm buckwheat, 2 tbs of linseeds/ flaxseeds, 2 tbs of pepitas( pumpkin seed kernals),90 grated tasty cheese, 125ml of milk. Preheat oven to 180 deg C. Line an oven tray with a sheet of baking paper and sprinkle with wholemeal flour. Place quinoa in 1/2 cup of boiling water in a heatproof bowl and let stand for 20 minutes. Drain well. Place the flour and salt in a large bowl. Rub in the butter/ marg in with your fingertips. Stir in the soaked quinoa. Follow with the buckwheat, linseeds, pepitas and grated cheese. Stir in the milk and 180ml of water, just enough to mix to a soft dough. Knead the dough on a floured surface until just smooth. Place the dough on the prepared tray and press into a 16cm (6 and 1/2") round. Brush with a little extra milk. Cut a 1cm (1/2") deep cross in top of the dough. Bake in the preheated oven for 50 minutes, turning the tray halfway through the cooking time and continue to bake until golden and sounds hollow when tapped on the base. If damper is made ahead , reheat the damper before serving, wrapping it in foil and warming through in a preheated oven (150 deg C) for 15 minutes.

APPLE AND PORK SAUSAGE ROLLS

Ingredients......1 unpeeled apple (180gm), grated, 500 gm of pork and beef mince, 80gm of finely grated dried Parmesan, 70gm of breadcrumbs, 1 tbs of wholegrain mustard, 2 tbs of dried thyme, cracked black pepper to taste, 2 eggs, 3 sheets of puff pastry, just thawed, 1 tbs of dried thyme for sprinkling over top, sriracha chilli sauce, (optional) to serve. Preheat your oven to 200 deg C. Grease and line a large oven tray with baking paper. Grate the unpeeled apple and squeeze the excess moisture from the fleash. Combine the mince, parmesan, breadcrumbs, grated apple, mustard, thyme and 1 lightly beaten egg in a large bowl. Season with cracked black pepper to taste. Lightly beat the remaining egg in a small bowl. Place 1 sheet of pastry on your work bench. Place 1/3rd of the filling lengthways down noe sode of the pastry, 3/4" (1.5cm) from the edge. Brush pastry edge with a little egg and roll to form a sausage roll. Trim and discard excess pastry. Repeat these steps with the remaining pastry sheets and filling mixture. Cut each roll in half. Place each roll seam side down on the prepared tray, brush tops with the egg and sprinkle with extra thyme. bake rolls for 25 minutes or until the pastry is golden and cooked through. Serve with sriracha (optional).

NEW ENGLAND FISH CHOWDER

Ingredients.... 1/2 cup of diced bacon pieces, 1 cup of sliced onions, 2 cups of diced potatoes, 2 cups of hot water, 750gm of white fish fillets cut into slices ( I used Flake), cracked black pepper, 2 cups of cream, 1 tbs of oil. Brown the pork in a frypan with the oil. Add the sliced onions and fry gently until softened. Now transfer the bacon and onion mix to a medium pot and add the diced potatoes and water. Cover and cook gently until the potatoes are half cooked. Add the fish slices and gently cook until the potatoes are tender. season to taste with the cracked black pepper. stir in the cream and and gently reheat. Do not boil. Serve in bowls with a sprinkle of chopped parsley.

HOMAGE HEDGEHOG SLICE

Ingredients......250gm plain sweet biscuits, 3/4 cup of granulated nuts, 125gm of butter/ marg, 125gm castor sugar, 2 tbs of cocoa, 2 tbs of desiccated coconut, 1 tsp of vanilla extract, 1 egg, lightly beaten, 200gm of good quality dark chocolate. Crush the biscuits, leaving some lumps. Place in a bowl with the granulated nuts. Combine buter/ marg, sugar cocoa, coconut and vanilla extract in a medium saucepan over a medium low heat, stir until the butter/ marg has melted. Remove from the heat and cool slightly. Now add the bicuit and nut mixture along with the beaten egg. Melt the chocolate and stir thoroughly into the biscuit mixture. Turn out into a lined slice tray (I used 24cm x 24cm pan). Refrigerate until set and then slice. Store in the refrigerator.

BARRAMUNDI A` L’ ORANGE

Ingredients.......4 Barramundi fillets, 2 tbs of rice bran oil, 1 small jar/ can of anchovie fillets, drained( optional), 2 tbs of butter/ marg, 2 tbs of grated orange rind, 2 tbs of orange juice, cracked black pepper , 4 thin orange slices. Brush the Barramundi fillets on both sides with the oil and place in a medium pan. Cook for 4 minutes in the pan under your griller. Now turn the fillets over and arrange anchovie fillets ( if using) over the top and spoon the butter/ marg over the Barrumundi fillets. Sprinkle with the grated orange rind and juice, season with the cracked pepper. Now place your pan under the pre heated grill for 5 minutes until the fillets are cooked through. Serve topped with orange slices and a little fresh parsley chopped.

FETTUCCINE WITH SNOW PEAS AND WALNUTS

Ingredients.....500gm of fettuccine, 60gm of chopped walnuts, 30gmof butter/ marg, 1 large onion, chopped, 2 tbs of minced garlic, 185ml of dry white wine, 250ml of pouring cream, 250gm of snow peas, halved on the diagonal. Cook the fettuccine in a a large saucepan of boiling salted water until el dente. Drain and return to the pot. While the pasta is cooking, melt the butter the butter/ marg in a large pan. Add the chopped walnuts, onion and bacon. Cook until the onion is softened and then stir through the garlic. Pour in the wine and cream and bring to a slow simmer. Add the snow peas and simmer for another 5 minutes. Now add the sauce through the pasta, season with cracked black pepper to taste.

NO BOWL CHOC BIT SLICE

Ingredients........90 gm of butter/ marg, melted, 100gm of plain sweet biscuit crumbs, 285gm of dark Choc bits, 70 gm of shredded coconut, 140gm of granulated nuts, 395gm can of sweetened condensed milk,. Preheat your oven to 160 deg C. Grease a 23cm square pan, lightly grease and line the base and sides with baking paper. Pour the melted butter/ marg over the base of the prepared pan and sprinkle evenly with the biscuit crumbs, Choc bits, coconut and nuts. Drizzle with condensed milk. Bake in the preheated oven for 35 minutes. Cool in the pan on a wire rack before slicing into pieces.