ITALIAN POLENTA , RAISIN AND RICOTTA CAKE ..

Trust me, you are going to love this cake.... Ingredients....150gm of raisins, 3tbs of Apera cream sherry, 200gm of polenta, 1 and 1/3rd cups of self raising flour, 1 heaped tsp of baking powder, 250gm of castor sugar, 1 cup of ricotta cheese, 100gm of butter/ marg ( melted), 175ml of warm water. Preheat your oven to 180 deg C. Lightly grease and line a 20 cm x 10 cm loaf pan with a light sprinkle of polenta. Place the raisins in a small saucepan with the Apera and heat gently for 3-4 minutes until plumped up. Set aside to cool. In the bowl of your electric mixer, combine the flour baking powder, sugar, melted butter/ marg and water. Beat until well combined. Stir in the Apera and raisins. Spoon the mixture into the prepared pan. Bake for 70 minutes or until teasted with a skewer inseted comes out clean. Cool in the pan for 20 minutes and then remove from pan and cool completely on a wire rack. Serve with whipped cream or mascarpone.

HERB…ROSEMARY.

Rosemary is the leaf of an evergreen shrub and shaped like a curved pine needle. It has a fresh, sweet flavour, is better fresh from the garden than when dried. Fresh rosemary freezes really well and is excellent with lamb, fish and poultry. Rosemary sprigs are also worn on Anzac day as an ancient symbol of rememberance, it is said that rosemary was found growing wild on the Gallipoli peninsula. One of my sons loves fresh rosemary sprinkled over vegemite on bread. I also add fresh rosemary to rhubarb when making rhubarb jam. The rosemary bush itself is evergreen and produces tiny bluish / violet flowers, that are also edible and bee attracting. Rosemary grows well in a pot and in the ground. I often fill vases of cut rosemary and enjoy the beautiful fresh fragrance thoughtout the house.

CUT AND COME AGAIN CAKE

This is another version of Mary Berry's simple and easily prepared fruit cake. Ingredients.....225gm of self raising flour, pinch of salt, 1/2 tsp of mixed spice, 125gm butter/ marg, 125gm of castor sugar, 125gm of currants, 125gm of chopped raisins, 1/4 cup of mixed peel, 1 egg lightly beaten and stirred in 1/4 cup of milk, icing sugar for dusting. Preheat your oven to 180 deg C. Lightly grease and flour a 20cm x 10cm loaf pan. Mix together the flour , spice and salt together , then rub in the butter/ marg. Add the sugar, raisins, currants and mixed peel. Add the egg beaten in the milk to the other ingredients and mix well. Pour into the prepared pan and bake for 75 minuutes or until you test the cake with a skewer inserted comes out clean. Cool on a wire rack. Dust with icing sugar if you want.

THE LANGUAGE OF CAKE MAKING

TO BEAT.....vigorous mixing with a spoon/ whisk or electric mixer. TO BLEND....combine one ingredient with another until completelymixed together, either using a fork, wooden spoon or electric mixer. TO CREAM....usually refers to butter/ marg/ fat, alone or mixed with sugar until light, pale yellow and fluffy. TO FOLD....carefullyincorporate one mixture into another, (usually a light one such as whipped egg whites into a heavier mixture.) Folding involves gently 'drawing'a figure eight with a metal/ wooden spoon and being careful not to knock the air out of the lighter mixture. TO STIR...mix carefully in a circular motion to combine. TO WHIP....beat rapidly with a whisk or electric mixer to incorporate as much air as possible. Egg whites or cream are examples of ingredients that are whipped. TO MAKE BLIND....precook pastry by lining it with baking paper, weighing it down with uncooked rice and baking it in the oven. TO COOK IN A WATER BATH (BAIN MARIE)........the pan is placed in a baking dish and the baking dish is filled with hot water coming halfway up the sides of dish. This method protects any delicate mixture/ batter that requires a gentle, indirect heat.

ARABIAN DATE AND NUT CAKE

Ingredients.......3/4 cup of strong black coffee, 1 cup of pitted and chopped dates, 1/2 cup of chopped walnuts, 125gm of butter/ marg, 1 cup of castor sugar, 2 eggs- lightly beaten, 1 and 3/4 cups of plain flour, 1/2 tsp of bi carb of soda, 1/2 tsp of salt, 1 and 1/2 tsp of baking powder, 1 tsp of vanilla extract, pinch of salt, icing sugar for dusting. Preheat your oven to 180 deg C. Lightly grease a 25cm x 15cm loaf pan and line the base with baking paper. Pour the hot coffee over the chopped dates and walnuts , set aside to cool. Cream the butter and sugar. Mix the dry ingredients together. Alternatively add the eggs and dry ingredients and beat well. Finally mix in the vanilla, date and nut mixture. Pour the batter into the prepared loaf pan and bake in the preheated oven and bake for 50 minutes or until a skewer inserted comes out clean. Turn out onto a wire rack to cool. Dust with icing sugar. If you choose to make this for your Christmas cake dress with decorative holly or Xmas decorations as you like or not. With or without decoration this cake is really delicious anytime of the year.

BANANA AND HONEY MUFFINS.

Ingredients.......450gm of mashed bananas, 150gm of light brown castor sugar, 90gm of honey, 4 tbs of butter/ marg (melted), 225gm of self raising flour, 1 tsp of baking powder, pinch of salt, 150gm of granulated nuts. Preheat your oven to 180 deg C. Place 12 large muffin cases in a 12 hole muffin pan. In the bowl of your electric mixer combine the mashed bananas, sugar, honey and margarine, using the whisk attachment until well belnded. Slowly add the flour, baking powder and salt and mix well. Fold in the granulated nuts. Spoon the batter into the cases. Bake in the preheated oven for 20 minutes or until springy to touch in the centre. Remove the muffin pans from the oven and let cool for 5 minutes. Remove the cupcakes and cool on a rack.

MOROCCAN FISH TAGINE WITH CHERMOULA.

Chermoula is traditionally used a marinade for fish, but it also goes well with chicken. If you do not have an ovenproof tagine , you can use an enamelled or earthenware casserole dish with a lid/ cover. Ingredients.....for the chermoula , 1 and 1/2 cups of fresh coriander (chopped), 1 and 1/2 cups of fresh flat leaf parsley (chopped), 4 tbs of minced garlic, 1 tsp of ground sweek paprika, 1/4 tsp of ground cayenne, 1 tsp of ground cumin, 1 small onion, roughly chopped, 2 tbs of lemon juice, 1/2 cup of extra virgin olive oil, 1/2 tsp of ground cinnamon, 1 tsp of cracked black pepper. Ingredients.....for the fish tagine, 4 x 200gm white flesh fish fillet, 1 tbs of olive oil, 250gm of floury potatoes, peeled and thickly sliced, 2 green capsicums, deseeded and thinly sliced, 500gm of ripe fresh tomatoes, sliced, 1/2 cup of tomato passata, 1 tbs of ground coriander, cousous or polenta to serve. Preheat your oven to 200deg C. Lightly grease an ovenproof tagine. To make the chermoula, place all the ingredients in a blender and process to a thick paste. Leave for 90 minutes to allow flavours to develop. Now place the fish fillets in another bowl and cover with half the chermoula and place in your refrigerator to marinate for 2 hours. Place the potatoe slices in the tagine/ dish and season with cracked black pepper. Place the fish fillets on top, then a layer of the capsicum slices and a layer of the tomatoes. Spread with a little of the chermoula over. apaour over the passata, sprinkle over the coriander, the remaining sliced tomatoes and any leftover chopped parsley, finishing off with a sprinkle of cracked black pepper. Finally spread over the remaining chermoula over the top. Cover and place in the preheated over and bake for 1 hour or until fish and potatoes are tender. This is one of my favourite dishes to prepare and share.

STREUSEL PUMPKIN CAKE

Ingredients......60 gm of softened butter/ marg, 1/3 rd cup of castor sugar, 1/3rd cup of mashed pumpkin, 1/4 cup of sour cream, 1 egg, lightly beaten, 1 and 1/4 cups of plain flour, 1/2 tsp of ground nutmeg, 1 tbs of baking powder, 1/2 tsp of bi carb of soda, 1/3rd cup of orange juice, 1 dsp of grated orange zest. Topping......1/4 cup of brown sugar, 45gm of chilled butter/ marg, 2 tbs of plain flour, 1/2 tsp of ground cinnamon, 1/3rd cup of granulated nuts. Preheat your oven to 180 deg C. Lightly grease and line a 22cm round springform cake pan. Beat the butter/ marg, sugar, pumpkin, sour creamand egg until well combined. Mix together in a large bowl the nutmeg, baking powder and bi carb of soda. make a well in the centre of the dry ingredients and stir in the pumpkin mixture and orange juice, alternating between the two, until well combined. Stir in the orange zest. Pour the batter into the prepared pan. Combine the streusel topping ingredients in a bowl until the mixture resembles coarse breadcrumbs. Sprinkle the mixture over the cake batter. Bake in your preheated oven for 45 minutes or until firm and cooked through ( test with a skewer). Cool in the pan and then turn out onto a wire rack. Serve warm or cold with cream or yoghurt. A great alternative to the traditional Christmas cake .....just a thought.

PLUM KUCHEN

Ingredients....1 and 1/2 cups of plain flour, 1 and 1/2 tsp of baking powder, 1 tsp of ground cinnamon, pinch of salt, 100gm of softened butter/ marg, 2/3 rds of a cup of castor sugar, 2 eggs lightly beaten, 1 dsp of vanilla extract, 1/2 tsp of almond extract, 1/2 cup of sour cream, 5 large plums, each cut into 8 slices. For the topping......1/4cup of castor sugar, mixed with 1/2 tsp of ground cinnamon, 2 tbs of butter/ marg, melted. Preheat your oven to 180 deg C. Lightly grease a 2 litre ovenproof dish. Mix the dry ingredients into a bowl. In the bowl of your mixer , cream the butter and 2/3rds of a cup of castor sugar, until light and fluffy. Stir the almond and vanilla extract into the lightly beaten eggs and slowly beat into the butter and sugar mixture. Now stir in the the dry ingredients, alternating with the sour ccream to make a smooth batter. Spread into the prepared dish. Arrange the plum slices in four rows over top. Sprinkle the cinnamon sugar over the plums. Finish off with drizzling the melted butter over. Bake in the preheated oven for 40 minutes or until firm and springy to the touch. Cool before cutting and serving.

APPLE CRUMBLE

Ingredients......4 green apples, peeled, cored and thinly sliced, 1 dsp of grated lemon rind, 90gm of sultanas, 2tbs of demerara sugar. Crumble Topping.....90gm of plain flour, 1 tsp of ground cinnamon, 2 tbs of demerara sugar, 60gm of butter/ marg, 30gm of granulated nuts. Preheat your oven to 180 deg C. Lightly grease an ovenproof dish (23cm). Combine the sliced apples, lemon rind, sultanas and sugar in a large bowl. Place the apple mixture in the ovenproof dish. Now for the topping, place the flour, cinnamon, sugar and butter/ marg in your food processor. Process until the mixture resembles fine breadcrumbs. Stir through the granulated nuts. Sprinkjle the topping mixture over the apples. Bake for 30 minutes in the preheated oven or until the apples are tender and the crumble topping is golden.

CHICKEN WITH SATAY SAUCE….

Ingredients.....60gm of butter/ marg, 4 chicken thigh / breast fillets, Satay Sauce.....3 tbs of peanut butter, 60ml of water, 60 ml of Apera sherry, 1 dsp of minced ginger, 1 tbs of minced garlic, 60gm of granulated nuts, 1 tsp of ground cumin, 125ml of coconut milk, 2 tbs of lime juice, 1 tsp of curry powder, 1 tbs of fruit chutney, 1 tbs of honey. Preheat your oven to 180 deg C. Lightly spray an ovenproof dish. Melt the butter in a frying pan. Add the chicken. Cook for 5 minutes on each side, then transfer to the ovenproof dish and bake in the preheated oven for 15 minutes or until the chicken is cooked through. To prepare the sauce.......Place all the sauce ingredients in a small/ medium saucepan. Cook over a low heat, stirring continually until heated through. Serve with rice and or vegetables of your choice.

CREAM OF CARROT AND DILL SOUP

Ingredients......50gm of butter/ margarine, 1 onion chopped, 450gm of carrots, thinly sliced, 100gm of peeled potatoes, thinly sliced, 900ml of chicken stock, 2 tbs of lemon juice, cracked black pepper to taste, good pinch of ground coriander, 150ml of orange juice, 400ml of milk, 2 tbs of fresh/ dried dill. Melt the butter/ marg in a large pot. Add the onion and gently cook until it softens. Add the potatoes and carrots and cook for 5 minutes, stirring without allowing the vegetables to colour. Add the stock, lemon juice, cracked black pepper, coriander and bring to the boil. Cover the pot and simmer gently for 30 minutes until tender. Cool slightly, then using a hand blender to combine and smooth the soup mixture. Now stir through the orange juice and 300ml of the milk. Bring the soup to a simmer and add the dill and the extra milk to give the soup the desired consistency. Simmer for 2-3 minutes, adjust seasonings if necessary and serve.

RICH CHOCOLATE MOUSSE

Ingredients......90gm of dark chocolate, broken into pieces, 3 eggs separated (egg yolks lightly beaten, egg whites, whisked until stiff), 2 tbs of Apera (cream sherry), 4 tbs of whipped cream, chocolate curls to decorate. Melt the chocolate in a saucepan over a low heat. Remove the pot from the heat, allow to cool a little and add the sherry and mix the egg yolks in. Carefully fold in the stiff egg whites. Divide the mixture between 4 ramequins and leave in the refrigerator to set. Pipe the whipped cream on top of the mousse and top with chocolate curls. To make the chocolate curls, shave thin layers from a block of chocolate, using a potato peeler.

FLYAWAY SPONGE ( AN OLDY BUT DEFINATELY GOOD)

Ingredients.......4 eggs, separated, 185gm of castor sugar, 5ml of vanilla extract, 90gm of cornflour, 1 tbs of custard powder, 1 tsp of cream of tartar, 1/2 tsp of bi carb of soda. Preheat your oven to 180 deg C. Grease and lightly sprinkle with fine polenta 2 x 22cm x 6cm deep round pans. Beat the egg whites until soft peaks form. Continue beating the egg whites adding the castor sugar 1 tbs at a time, until the egg whites are stiff and the sugar dissolved. Add the lightly beaten egg yolks one at a time, beat well. Mix all the dry ingredients together until well combined. Now fold the dry ingredient mix into the eggs, 1/3 at a time, until lightly blended. Divide the mixture between the 2 prepared pans. Bake in the preheated oven for 22-24 minutes, or until springy to a gentle touch in the centre. Lay a couple of pages of folded newpaper, then a clean towel onto a wire rack, turn the cakes onto it. Leave to cool. Spread one sponge generously with jam and top with whipped cream. Place the other sponge on top. Sprinkle lightly with icing sugar.

EVERYONE GETS HUNGRY AND NEEDS TO EAT

Everything has a beginning, middle and end. Everyone gets hungry and needs to eat. Textures and flavours with wine and art. It's so hard and so good. Subtle and strong, late and long. Writing and following the directions at every stage. The absolute proof, notating the facts. Everyone gets hungry and needs to eat, it is as simple and complex as that. If you are given love then share it around. Everyone gets hungry and needs to eat. Part of this was written in 'The Cooks Life', by Stephanie Alexander, I just reconstructed the words.

STIR FRIED ORANGE BEEF

Ingredients.....350gm of rump steak, 1 dsp of sesame oil, 2 tbs of soy sauce, 1 tbs of Chinese wine vinegar, 1 tbs of minced ginger, 1 dsp of cornflour, 4 tbs of rice bran oil, 1 dsp of dried chilli, grated rind of 1 orange, 1 tsp of cracked black pepper, 1 dsp of soft brown sugar, orange slicess to garnish. Slice the rump steak, cutting against the grain, into thin slices (5cm / 2")long. Combine 1 tsp of sesame oil, 1 tbs of soy sauce, the Chinese wine vinegar, chilli powder, ginger and cornflour. Add the rump slices and toss to coat well. Leave to marinate for 20 minutes, then drain. Heat the rice bran oil in a large pan over a medium high heat and quickly brown the meat. Now add the orange rind, cracked pepper, sugar and remaining soy sauce. Stir for 4 minutes, sprinkle with the remaining sesame oil, garnish with orange slices. Serve with boiled noodles. This is delicious, orange makes an excellent accompaniment to beef.

PEARS WITH MUSTARD CREAM MAYONNAISE

This is a great starter/ accompainment, you really have to try it, simple and easily put together. Ingredients......2 ripe eating pears, 1 tbs of lemon juice, 4 tbs of mayonaisse, 1 tbs of Dijon mustard, 2 tbs of thickened cream. For the garnish.... lettuce leaves, flaked almonds. Peel the pears. Slice them in half. Use a teaspoon to scoop out the seeds and core. Brush each pear with the lemon juice to prevent discolouring. Whisk the mayonnaise with the mustard and whipped cream. To serve, place a few lettuce leaves on serving plates. Place a pear half, cut side down on each plate and coat with mustard mayonnnaise. Sprinkle with flaked almonds. I serve the pear and mustard mayonnaisse along with sliced ham and salad. This sarter/ accompaniment really celebrates summer.

LAMB CURRY IN THE OVEN

Ingredients......675gm of cubed lamb, 1 large onion, finely chopped, 3 tbs of minced gsrlic, 50 ml of rice bran oil, 1 tbs of ground coriander, 1 tbs of mustard powder, 1 tbs of ground cardamon, 1 tbs of ground nutmeg, 1 tbs of chilli powder, 1 dsp of salt, 1 dsp of sugar, 1 x 400gm can of diced tomatoes. Steamed rice / mixed grains to serve. Preheat your oven to 180 deg C. Place the cubed lamb pieces in an ovenproof casserole dish. Mix all the remaining ingredients in a bowl and stir well, then pour the mixture evenly over the lamb. Cover and bake for about 75 minutes, stirring once during cooking. Skim off any excess fat and serve with steamed rice/ mixed grains.

DEVIL’S FOOD CAKE …….HAPPY BIRTHDAY PAUL.

Ingredients.....175 gm of butter/ marg, 175gm of castor sugar, 3 eggs lightly beaten, 4 tbs of golden syrup, 50gm of ground almonds, 50gm of cocoa powder, 175gm of self raising flour, 150ml of milk. The frosting..... 1 egg white, 175gm of icing sugar, 1 tbs of golden syrup, 3 tbs of water, grated chocolate to decorate. Preheat your oven to 160 deg C. Grease and line a 20cm/ 8" round cake pan. Beat together the butter/ margarine with the sugar until light and fluffy. Gradually beat in the eggs and syrup, almond meal and cocoa powder. Fold in the flour adding enough milk to make a mixture with a dropping consistency. Spoon the cake batter into the prepared pan, smooth the top and bake in the preheated oven for about 2 hours or until a skewer inserted comes out clean. Turn out on to a wire rack to cool. To make the frosting ; place all the ingredients in a small saucepan and heat over a low-medium heat and whisk until the icing stands in soft peaks. Remove from the heat and continue whisking until cool, then quickly spread over the cake, finish off the decoration with the back of a teaspoon, creating swirls from the centre of the cake. Decorate with grated chocolate.

CHEESE AND GARLIC PITA WEDGES

Ingredients......4 pita bread rounds, 125gm of butter/ marg, melted, 3 tbs of minced garlic, 2 tbs of fresh basil, chopped, 4 tbs of finely grated Parmesan cheese. Preheat your oven 180 deg C. Line a baking tray with baking paper. Split each pita bread round in half, horizontally, then cut each half into 4 wedges. Place the melted butter/ marg, garlic and basil in a bowl, mix to combine. Place pita wedges cut side up onto the prepared baking tray. Brush with the butter mixture. Sprinkle with the Parmesan cheese. Bake for 10 minutes or until golden and crisp in the preheated oven.

FLOURLESS CHOCOLATE CAKE

Ingredients......6 eggs, separated, 100gm of castor sugar, 30gm of cocoa powder, 200gm of 70% dark chocolate, melted. Brandy sauce......250 ml of thickened cream, 2 tbs of brandy/ or use a commercial mix of brandy custard. Toffee.......100gm of castor sugar. Preheat your oven to 180 deg C. Beat the egg whites until soft peaks form. Grease and line a 23cm/ 9" round springform pan. Beat the egg whites with the castor sugar until thick and creamy. Mix in the cocoa and melted chocolate. Fold the thickened egg whites into the chocolate mixture. Pour the batter into the prepared pan. Bake in the preheated oven for 35 minutes. Cool. To make the sauce, beat together the cream and brandy until thickened. To make the toffee, melt the sugar in a heavy based saucepan over a high heat. Shake the saucepan so the sugar browns evenly. Bring to the boil and cook until golden. Pour onto a sheet of greased baking paper to set. When set break the toffee into large pieces. To serve ...Divide the sauce between each serving dish, top with a wedge of cake, decorate with broken toffee pieces and a large fresh strawberry.

HERBED RISOTTO CAKES WITH SPINACH AND SAGE LEAF CRISPS.

Ingredients......25gm of butter/ marg, 1 tbs of olive oil, 2 spring onions , finely chopped ,250gm of risotto rice, 12 tbs of minced garlic, 350ml of chicken stock, 2 tbs of fresh thyme leaves, chopped, 1 tbs of fresh sage leaves, chopped. Spinach and sage leaf crisps...... canola / rice bran oil for frying, 50 of baby spinach leaves, handful of sage leaves. To make the risotto, melt the butter/ marg and olive oil in a medium/ large frying pan. Add the shallots and gently saute until soft and tender. Stir in the rice and garlic, cook gently for a few minutes. Bring the chicken stock to a simmer in a small saucepan. Now stir in the heated stock one ladel at a time, waiting untileach ladel of stock has been absorbed before adding the next. Stir in the herbs. Press the rice into into 4 moulds or cups, keeping them warm while you prepare the spinach and sage leaf crisps. To make the crisps... heat the oil in the deep fryer/ pot to 180 deg C. Add the spinach leaves and fry for a few minutesun til crisp and tender, then remove and drain on kitchen paper. Repeat with the sage leaves. Turn out the risotto moulds on to individual serving plates, then serve the sage and spinach crisps alongside.

MARINATED LAMB CHOPS

Ingredients.....8 lamb chops or cutlets, cracked black pepper top taste, 250gm of natural yoghurt, 3 tbs of Tandoori paste, 1 tbs of ground cumin, freshly grated rind and juice of 2 lemons, 1 dsp of dried ginger, 3 tbs of minced garlic. Mix together the ginger, garlic, lemon rind and juice, cumin, curry paste and yoghurt in a bowl. Season well with the cracked black pepper. Place the lamb chops/ cutlets in a shallow non metallic bowl in a single layer. Pour the yoghurt mixture over the lamb and coat well on both sides. Cover and leave marinate in your refrigerator and marinate for 36 hours. Preheat your oven to 200 deg C. Line a baking sheet with baking paper. Place the marinated chops/ cutlets on the baking sheet and bake in the preheated oven for 25 minutes or until cooked to your liking. Serve immediately, garnished with chopped mint and lime wedges. You can make lamb kebabs using this recipe by using 500gm of bonless lamb such as leg or shoulder. Marinate the meat before threading it onto skewers, do not stint on the marinating time as the yoghurt mixture tenderises the meat. Cook the kebabs under a preheated grill for 5 minutes on each side.

WHAT DO YOU KNOW ?

Here are the answers to last month's challenge: 1. Terrine, 2. Thermidor, 3. Thicken, 4. Tempura, 5. Tea, 6. Tagine. Here is my challenge for you this month: 1. A herb that is a tasty and aromatic addition to vegetables, especially garlic and tomatoes ? 2. A variety of rice originating in the Indian subcontinent, what is now Bangladesh? 3. To pour a liquid over whatever you are roasting or grill to moisten or flavour? 4. A coating to encase foods that are being deep fried? 5. To separate the clear liquid part of a mixture from the solids? 6. Simply to clot, clump or curdle?

TOMATO AND OLIVE BREAD

Ingredients...150ml of warm water, 50ml of olive oil(extra for greasing), 10gm of instant dried yeast, 15gm of castor sugar, 900gm of strong white flour (extra for dusting), 15 gm of salt, 250ml of tomato juice, 100gm of sliced black olives. Pour the warm water into a medium bowl, add the olive oil, yeast powder , sugar and whisk until the yeast has dissolved. Mix the flour and salt together in the bowl of your mixer. Pour over the yeast mixture and tomato juice. Using the dough hook on your mixer,mix to a soft dough.It may need a little more water, if the dough is sticky mix in a little extra flour. The dough should be soft but not sticky. Continue to mix the dough for 10 minutes, adding a few olives at a time. Now cover the mixer bowl with a tea towel and leave in a warm place for 40 minutes or at room temperature for 1 hour/ until doubled in size. Grease 2 x 900gm loaf pans with olive oil, or 2 x greased and lined baking sheets. Knock back the dough and form into 2 loaves. Preheat your oven to 200 deg C. Place the dough in the greased pans or shape and place on the baking paper lined oven trays. Cover the pans / trays with a dry tea toweland leave in a warm place for 40 minutes/ 1 hour, until doubled in size. Dust the loaves lightly with flour. Bake for 25 - 30 minutes, until well risenand golden. Turn out and check they are cooked through by tapping on their bases. They should sound hollow. Leave to cool completely on a wire rack.

GINGERNUT AND MASCARPONE CHEESECAKE

Ingredients.....70gm gingernut biscuits, 1 vanilla pod (seeds scraped out,pod discarded), 340gm of mascarpone cheese, 125gm of castor sugar, 250ml of cream. Place the gingernut biscuits in a food processor and process to the consistency of fine breadcrumbs. Set aside. Whisk together the vanilla seeds, mascarpone cheese, castor sugar and cream in a medium bowl. Line a baking tray with a sheet of cling warp. Place 4 x 3.5cm deep mini springform cake rings ( removing the base) onto the lined baking tray or you can choose to prepare 1 large cheesecake by using a round springform pan (24cm x 3.5cm). Spoon the mixture into the rings and smooth off with a knife. Cover with cling wrap and place in your refrigerator for 4 hours until set. Now remove the clingfilm from the top of the cheesecake/s. Spread the biscuit crumbs onto a plate and dip the top and bottom of the cheesecake/s into the gingernut crumbs. Now place the cheesecake/s onto serving dish/es and remove the springform sides.

POTATO GRATIN

You may well ask what bis the difference between scalloped potatoes and au gratin? The answer is cheese, traditionally scalloped potatoes are simply cooked in cream whereas au gratin has cheese added. Ingredients...750gm of 'all rounder potatoes', 300ml of cream, 2 tbs of minced garlic, 1 and 1/2 tbs of dried thyme, 100gm of tasty grated cheese, 250 gm of diced bacon pieces, cracked black pepper to taste. Preheat your oven to 180 deg C. In a small bowl mix together 1 tbs of minced garlic with 1 tbs of butter/marg and grease a 24cm ovenproof dish with the mix. Peel the potatoes and slice them very thinly. Place the potato slices into the prepared dish and layer with the bacon pieces. Pour the cream into a small pan along with 1 tbs of minced garlic and the thyme, season well with cracked black pepper and stir until simmering, pour this over the sliced potato mix. To finish off sprinkle over the grated cheese. Place the dish in the preheated oven and bake for about 45 minutes or until the cheese is melted , golden and bubbling. ( check the potatoes are tender with a skewer). Leave the dish stand for 2 minutes before serving. This classic dish can be served on its own, with a green salad or served as an accompaniment to any meat dish.

CHOCOLATE TOFFEE TRIANGLES

Ingredients.....185gm of room tewmperature butter/ marg, 150gm of firmly packed brown sugar, 1 egg beaten lightly, 300gm of plain flour, 130gm of milk choc bits, 110gm of granulated nuts. Preheat your oven to 160 deg C. Grease a lamington pan (20cm x 30cm), line the base and long sides with baking paper. Beat the butter/ marg, sugar and egg in a medium bowlwith your electric mixer until changed to a lighter colour. Stir in the flour and choc bits. Press the mixture over the base of the prepared pan, sprinkle the granulated nuts over top and press in firmly. Bake in the preheated oven for 45 minutes. Cool in the pan . Remove and slice into triangles. Dust with icing sugar.

THURSDAY’S TUNA FRITTATA

Ingredients.......2 x 85gm tins of tuna in springwater( drained), a small piece of pumpkin sliced into cubes, 1 small zucchini, trimmed and sliced into cubes, 1 cup of thinly chopped onion cubes, 1/4 cup of soy sauce, 2 tbs of minced garlic, a good sprinkle of Italian herb mix, cracked black pepper to taste, 1 cup of grated tasty cheese, 5 eggs well beaten, 1 x 420gm can of whole kernel corn( drained). Preheat your oven to 160 deg C. Liberally spray a med/ large flan dish with cooking oil. Place all the ingredients into a large bowl and season with soy sauce, herbs and cracked pepper, stir to combine. Gently pour into the prepared flan dish. Place in the preheated oven and cook for 60 minutes, or until the vegetables have softened when tested with a skewer. Place a sheet of baking over loosely over top to prevent the top from browning too much. At this point you will be enjoying the aromas filtering through your kitchen. You can serve this dish with salad leaves and or chips. Just enjoy, this is delicious.

PICNIC LOAF

Ingredients.......2 and 1/2 cups of self raising flour, 250gm of grated tasty cheese, 1 x 40gm packet of French onion soup mix, 1 and 1/2 cups of milk. Preheat your oven to 180 deg C. Grease a loaf pan with cooking oil and line with baking paper. Mix all ingredients together until well combined. Divide the dough into 3 portions. On a lightly floured surface, make three rounds. Place side by side in the prepared pan. Bake in the preheated oven for 40 minutes or until golden brown. If the loaf is cooked it will sound hollow when tapped on base of up turned loaf.

CURRIED SAUSAGES SLOW COOKED.

Ingredients........1 kg of chicken sausages (with feta and spinach), 200gm of shredded carrot, 1 cup of chopped onion, 1 medium zucchini trimmed and cubed,1 potato trimmed and cubed, 2 tbs of minced garlic, 1 tbs of ground turmeric, 3 tbs of bush curry, 1 litre of chicken stock, 1 x 420gm can of chicken and corn condensed soup, 1 x 50gm packet of chicken noodle soup, 1/2 cup of brown rice, 1/2 cup of quinoa. I placed the sausages in a large boil of water and over a medium heat I bought the water to a simmer. This process releases the excess the fat in the sausages and it makes it easier to remove the sausage casings. Remove the sausages from the water, cool and remove the casings. Lightly grease the bowl of your slow cooker with cooking oil spray. MIx together in a medium bowl the shredded carrot , cubed onion, zucchini and potato . Place the mixture in the bowl of your slow cooker, mix through the minced garlic. Pour in the chicken stock and sprinkle over the dried chicken noodle soup mix. Place the sausages over top. In a separate bowl place the contents of the condensed chicken and corn soup and sprinkle over the dried turmeric and bush curry powder and mix to combine, pour this mixture over top of the sausages in your slow cooker. Cover your slow cooker and cook on high for 4.5 hours. At this point add the cup of the mixed dry grains, stir through and continue to cook on high for 30 minutes or until the grains have softened and absorbed the excess moisture. Absolutely delicious....and you can use any flavoured sausage of your choice.

GLUTEN FREE FRUIT CAKE

Ingredients.....600gm of mixed dried fruit, 1 tsp of ground cinnamon, 1 tsp of vanilla extract, 1 tsp of nutmeg, the juice and zest of one orange, 3 tbs of extra virgin olive oil, 3 lightly beaten eggs, 200gm of almond meal, 50gm of granulated nuts. Prehaet your oven to 160 deg C. Spray and line a 20cm round baking pan with cooking oil and baking paper. In a large bowl combine the dried fruit, cinnamon, nutmeg, vanilla extract and the juice and zest of 1 orange, the lightly beaten eggs and the olive oil. Now stir through the almond meal and nuts with a wooden spoon. Spoon the batter into the prepared pan and allow the filled pan to sit for 15 minutes on your bench. Bake for 90 minutes in the preheated oven, check with a skewer inserted to see if it comes out clean. If not bake for a further 30 minutes, (cover the top of the pan with a sheet of baking paper to prevent your cake from over browning). Cool the cake in the pan, then remove to a wire rack, when completely cooled store in airtight container for up to 1 month in your refrigerator. This cake also freezes well. Decorate as you wish, optional.