GRAINS

Wheat, rice and corn are the seeds, or grains from grass plants. Grains are the main source of food for humans. Grains are the seeds of grass plants, grasses have thin stalks that grow into a head of seeds. Wheat, rice, corn and oats are all grains. Wheat is ground into flour to make bread and pasta. Puffed wheat can be made into breakfast cereals. Rice is the main food for half of the world population, it is often cooked and eaten whole. Rice can be ground into flour and also make noodles. Corn or maize which is ground can be made into tortillas, cornbread or cereal. Farm animals, such as cows and chicken are often fed corn, which go onto feed a large percentage of humans.

CHIA AND QUINOA TRUFFLES.

Ingredients.......2/3 cup of quinoa, 150 gm pitted dates, 2 tbs of boiling water, 1 cup of crunchy peanut butter, 2/3 cup of almond meal, 2 tbs of chia seeds, 2 tbs of cocoa, desiccated coconut or melted 70% cocoa chocolate, to coat. Line a tray with baking paper. Place the quinoa in a saucepan with 1 and 1/2 cups of water and bring to the boil. Reduce the heat and simmer until the water has been absorbed. Cool and set aside. Process the dates and 2 tbs of boiling water until a thick paste forms. Add the quinoa mix, peanut butter, almond meal, chia seeds and cocoa. Process until well combined. Using damp hands, roll the mixture into balls and place on the lined tray. Chill until firm. Roll the set balls in the melted chocolate and or desiccated coconut

PLANTS FEED THE WORLD.

Plants are the only living thing that make their own food. The sun shines down on the earth as light. Plants use the energy of light to make their own food. Each leaf on a plant is a food factory that makes simple sugars, these sugars feed the plant as it grows. Plants then become food for other living things. Plants are the main food for many animals, animals that eat plants are herbiores. Carnivores are meat eaters. Without plants even carnivores could not survive. Carnivores eat animals that feed on plants, so all living things depend on plants.

NO BAKE RASPBERRY RIPPLE CHEESECAKE.

Ingredients.......125 gm of butter/ marg, 250 gm of plain sweet biscuits, 1 tsp of vanilla extract, 450 gm of cream cheese, 225 gm of castor sugar, 300 gm of fresh raspberries, 60 gm if icing sugar, 400 ml of thickened cream. Place the biscuits in your processor or in a bag and crush them with a rolling pin into crumbs. Melt the butter/ marg in a saucepan. Tip the biscruit crumb into the melted butter/ marg and stir through thoroughly. Line a 20 cm / 8"round cake pan ( with a removeable base), with cling wrap. Spoon in the biscuit mixture, press it flat with a masher and place in your refrigerator to set. Now let's start the raspberry puree by bring the raspberries and icing sugar to the boil, then simmering for 10 minutes. Cool, then press through a seive and set aside. Mix together the cream cheese, castor sugar and vanilla extract. Whip the thickened cream until stiff, then fold into the cream cheese mixture. Spread half the cheese mixture over the biscuit base. Then blob on 3/4 of the puree and swirl it into the cheesecake mix. Gently spread the remaining cheesecake mixture on top. Drizzle in straight lines the rest of the raspberry puree. Pull a skewer accross the lines for a decorative effect. Leave the cheesecake in the refrigerator for a minimum of 4 hours or overnight before removing the sides of the pan and serving.

SALAD ROLL UPS

Ingredients..... 2 sheets of lavash bread, 90 gm of mayonnaise, 50 gm of bean sprouts, 115 gm of shredded carrot, 1 small red onion, thinly sliced, 1 small lebanese cucumber, thinly sliced, 3 cherry tomatoes, thinly sliced, 90 gm of grated tasty cheese, Italian herb mix. Lay out the sheets of lavash bread, with thw short sdes at the top and bottom. spread with mayonnaise. Spread the bean sprouts and shredded carot over the bread, leaving a borderof 2.5 cm/ 1" down one long side. Scatter the onion, cucumber and tomato evenly over the carrot. Sprinkle the grated cheese all over the top followed by a sprinkle of Italian herb mix, avoiding the bare edge. Fold the bare side of the bread over the filling. Roll up the lavash bread, keeping the folded side tucked in, so the filling does not fall out.

SALMON FISHCAKES

Ingredients.....50 gm of frozen peas, 600 gm of potatoes, peeled and chopped, 1 tbs of dried chives, 360 gm can of salmon, 1 lemon, grated and juiced, 1 tbs of flour, 1 egg, lightly beaten, 1 tbs of canola / rice bran oil. Heat a large saucepan with water and add the chopped potatoes, simmer until cooked through and add the peas for the last 3 minutes. Drain and mash the potatoes and peas. Set aside to cool. Drain the salmon through a colander, place into a bowl and use a fork to break into small chunks. Add the beaten eggs, chives and lemon zest and juice, mix it all together. Season with cracked pepper. Add the mashed potatoes to the salmon mix and stir until everything until well combined. Sprinkle a little flour over your work surface and a large pklate. Divide the mixture into eight balls. Use your hands to pat and shape into fishcakes , about 2 cm thick. Place the formed fishcakes, singely on a lightly floured plate. Heat a large frypan over a medium with the oil. Carefully place the fishcakes in the pan and cook on each side until golden and crisp. Serve with a drizzle of the lemon juice.

CURD CAKE

Ingredients.......1 tbs of white vinegar, 1 tbs of evaporated milk, 1 cup of plain flour, 1/4 tsp of salt, 1 tsp of castor sugar, 90 gm of butter/ marg. Filling........250 gm tub of cream cheese, 2 tbs of castor sugar, 2 egg yolks, 150 ml of evaporated milk. Preheat your oven to 180 deg C. Grease and line an 18 cm spring form pan. Add the 1 tbs of vinegar to 1 tbs of evaporated milk to sour it. Mix the dry ingredients together, rub in the butter/ marg and mix to a firm dough with the sour milk. Turn out onto a lightly floured board and knead lightly. Shape the dough to fit the base of the pan. Prick the base. To prepare the filling... Beat the cream cheese and castor sugar until smooth, add the egg yolks and evaporated milk. Pour the mixture on to the pastry base. Bake in the preheated for 35 minutes. Remove from the oven and cool before removing the sides. Decorate with berry fruits, apricots or peaches. Dust liberally with icing sugar.

NO BAKE FRUIT CAKE

Ingredients......500gm of plain sweet digestive biscuits, 110 gm of mini marshmallows, 125 gm of raisins, 60 gm of sultanas, 60 gm of currants, 20 gm of glace cherries, 60 gm of granulated nuts, 1/4 tsp od ground cinnamon, 1/4 tsp of ground nutmeg, 1/4 tsp of ground cloves, 75 ml of orange juice( I used Apera, sweet sherry), 250 ml of evaporated milk. Line a loaf pan with ovenproof paper. In a large bowl combine all the ingredients except the evaporated milk and orange juice / apera. Mix thoroughly, breaking up any clumps if necessary. Finally pour in the liquids and mix well until the biscuit crumbs are moistened. Pack the mixture firmly ninto the prepared pan. Cover with foil and refrigerate for a minimum of 2 days before serving.

CHIA SEED AND FRUIT CAKE SLICE.

Ingredients........10 gm of chia seeds, 150 gm of coconut flour, 50 gm of almond meal, 30 gm of tigernut flour, 50 gm of granulated nuts, 2 tbs of currants, 1 dsp of baking powder, 1/4 tsp of bi carb of soda, 1 dsp of ground cinnamon, 200 ml of milk, 50 ml of coconut oil, 60 ml of honey, 2 mashed bananas. Preheat your oven to 180 deg C. Lightly grease a 23 cm square pan with cooking oil spray and a light dusting of fine polenta. Mix the 10 gm of chia seeds with 50 ml of water in a small bowl and set aside. Allow 30 minutes for the chia and water to form a gel. In a large bowl mix together the coconut flour, almond meal, tigernut flour, granulated nuts, the currants, baking powder, bi carb of soda and the cinnamon. Pour the milk onto the dry ingredients along with the coconut oil, chia gel and honey. Mix with a wooden spoon or the dough hook on your electric mixer. Finally add 2 mashed bananas and mix through to incorporate. Bake in the preheated oven for 45 minutes or until a skewer inserted comes out clean. Remove the pan from the oven, but let cool in the pan before turning out and slice into squares.

HOMEMADE APPLE BUTTER

Ingredients......3 kg of Fuji, Jonathon or Red Delicious apples, 625 ml of apple cider, 1 kg of granulated sugar, 1 tbs of ground cinnamon, 1 tbs of grated lemon rind, 1 dsp of ground cloves, 1/2 tsp of salt. Cut the UNPEELED apples into quarters and remove the cores. Place in a large heavy stock pot, add the apple cider, cook on a high heat and bring to the boil. Then reduce the heat to low. Simmer, stirring occasionally, until the apples are tender and puffy, about 2 hours. Process the apple mixture in a food processor or blender until smooth. This should give you 6-7 cups of pulp. Transfer the apple mixture to the stockpot along with the granulated sugar, cinnamon, cloves, lemon rind, salt and mix well to combine. Place over a medium heat. Bring to the boil, stirring. Reduce the heat and let the apple mixture simmer, stirring occasionally, until thickened, about an hour. Spoon into hot sterilised 250 ml jars, seal and store in the pantry. Store in the refrigerator once opened. Fruit/sultana bread becomes something special when spread with apple butter.

ZUCCHINI AND DATE BREAD.

Ingredients......1 cup of gratyed zucchini, 1 cup of chopped pitted dates, 250 ml of water, 125 gm of wholemeal flour, 125 gm of plain flour, 2 tbs of granulated sugar, 1 tsp of baking powder, 1/2 tsp of salt, 1/2 tsp of bi carbonate of soda, 1/2 tsp of ground cinnamon, 1/4 tsp of ground cloves, 2 eggs, lightly beaten. Preheat your oven to 180 deg C. Lightly spray a loaf pan with cooking spray. Press moisture out of the grated zucchini with paper towelling, set aside. Combine the chopped dates in a small saucepan with the water and bring to the boilover a medium heat. Remove from the heat and let stand for 15 minutes. Combine the wholemeal flour, plain flour, sugar, baking soda, salt, bi carbonate of soda, ground cinnamon and cloves in a large bowl. Stir the grated zucchini and the beaten eggs through the date mixture. Pour the wet mixture into the flour mixture and stir until the dry ingredients are moistened. Pour the batter into the prepared pan. Bake in the preheated oven for 35 minutes or until a skewer inserted comes out clean. Cool in the pan for 5 minutes before removing from the pan and cooling completely on a wire rack. Serve sliced with butter.

HONEY FRUIT CAKE

Ingredients.......125 gm of butter/ marg, 1/4 cup of castor sugar, 1/4 cup of honey, 2 eggs, lightly beaten, 2 cups of plain flour, 1 tsp of baking powder, 1/2 cup of evaporated milk, 3/4 cup of sultanas. Honey Icing...1 cup of icing sugar, 2 tbs of honey, 2-3 tbs of hot water. Preheat your oven to 180 deg C. Lightly grease and sprinkle with fine polenta a large loaf pan. Cream marg/ butter, sugar and honey until light and fluffy. Add the lightly beaten eggs unti well combined. In a separate bowl mix together the plain flour with the baking powder. Now fold the combined flour into the wet mixture, alternating with the evaporated milk. Finally stir in the sultanas. Pour into the prepared pan. Bake in the preheated oven for 55 minutes or until a skerwer inserted comes out clean. Leave cool in the pan for 5 minutes and then carefully transfer to a wire rack, to cool completely. To make the honey icing ...combine the icing sugar, honey and sufficient water to make a soft glace. Spread over the top of the cake. Slice to serve, this cake will keep well in an airtight container.

ORIENTAL TUNA AND NOODLES.

A delicious fish dish on a tight budget. Ingredients......400 gm of hokkein noodles, 1 tbs of oil, 1 dsp of minced ginger, 1 onion, halved and sliced, 1 red capsicum, deseeded, halved and sliced, 1 bunch of baby bok choy chopped / or a small packet of baby spinach leaves, 1/2 cup of oyster sauce, 1/2 cup of orange juice, 425 gm can of tuna, drained. Prepare the hokkein noodles according to packet directions and set aside. Add the oil to a large pan over a medium heat. Add the minced ginger, onion and capsicum and stir fry till tender. Add the bok choy and the prepared noodles, stir fry until the bok choy has wilted. Add the oyster sauce, orange juice and tuna, stir fry until heated through. Simply a great dish....

CHOCOLATE PUDDING CAKE.

Ingredients......1 and 1/2 cups of water, 1 cup of raisins, 250 gm of butter/ marg, 1 cup of castor sugar, 1/2 tsp of ground cinnamon, 1/2 tsp of ground ginger, 1/2 tsp of mixed ground spice, 3 tbs of cocoa, pinch of salt, 1 tsp of bi carbonate of soda dissolved in 1/4 of a cup of boiling water, 2 cups of plain flour. Preheat your oven to 180 deg C. Lightly grease a round 23cm cake pan and line the base with baking paper. Combine the water, raisins, butter/ marg, sugar, spices, cocoa and salt in a saucepan. Heat over a medium heat until boiling, then reduce the heat to low and simmer for 5 minutes Remove from the heat and allow to cool. Stir in the bi carbonate of soda mixture. Fold in the plain flour to make a smooth batter. Pour into the prepared pan and bake in the preheated oven for 40 minutes or until firm and cooked through. Leave the cake to cool in the pan before turning out onto a wire rack to cool completely. This pudding cake can be served warm or cold with custard and/or whipped cream. This is delicious....mmmm.

RAISING AGENTS

Baking Powder.....is a mixture of cream of tartar and bicarbonate of soda. When mixed with moisture, baking powder releases carbon dioxide that expands during baking to make food rise. Plain white flour is is mixed with baking powder as a rising agent to give us self raising flour. Bicarbonate Of Soda....produces carbon dioxide when mixed with lemon juice or buttermilk. Yeast......is a single cell organism that converts the natural sugars in the flour to produce carbon dioxide. Yeast needs warmth, moisture and sugar to work. Yeast is available in both dried and fresh forms for baking.

JOHNNY CAKE

Ingredients.....2 and 1/2 cups of S.R.flour, 1 tsp of salt, 1/2 cup of castor sugar, 1 and 1/2 cups of All Bran cereal, 140 gm of butter/ marg, 2 eggs lightly beaten, 1 and 1/3 cup of evaporated milk. Preheat your oven to 180 deg C. Grease a loaf pan and sprinkle lightly with fine polenta. Mix together the flour, salt and sugar in a bowl. Stir in the All Bran. Mix together the melted butter/ marg, eggs and evaporated milk, add these to the dry ingredients and mix well with a wooden spoon, do not over work batter. Spoon into the prepared loaf pan and bake in the preheated oven for 45 minutes or until cake springs back when lightly touched with your finger. Leave in the pan for 15 minutes before turning out onto a wire rack. Serve warm or cold, spread with butter/ marg.

SPAGHETTI PASTA WITH PEANUT BUTTER AND VEGETABLES

Ingredients......250gm of spaghetti, 1 tbs of canola/ rice vran oil, 1 dsp of minced garlic, 1 and 1/2 cups of grated sweet potatoes, 1 small zucchini, trimmed and sliced, 1/2 cup of chopped broccolin, 1/2 cup of sweet soy sauce/ ketjap manis, 1 tsp of minced ginger, 1 tbs of soft brown sugar, 1/2 cup of crunchy peanut bitter, 1/4 tsp of sweet paprika. Cook the spaghetti in lightly salted boiling water until tender, drain and set aside. heat the oil in a large frying pan until hot. saute the minced garlic until fragrant. Add the vegetables and stir fry for 5 minutes. Turn down the heat to to low, now add the sweet soy sauce, minced ginger, brown sugar and the peanut butter. Stir to combine and stir thyrough the paprika. Toss in the spaghetti and serve hot with crusty bread.

FLOUR

Wheat flour is the most commonly used flour in baking. The amount of protein/ gluten in wheat flour varies between different types. Plain white flour... has the bran and wheat germ removed. Soft white flour.... is made from wheat with a low gluten content. it is ideal for making cake, biscuits and pastry. Strong plain flour... is made from wheat with a high gluten content and is used for breads and yeast cookery. Self raising flour....is plain white flour with baking powder added. To make your own self raising flour add 1 dsp of baking powder to each 225 gm of pklain flour. Wholemeal flour.....is flour that has been made from the whole of the wheat grain and is heavier and coarser that white flour. It is also available as a strong, high glten flour for bread making and a soft, lower gluten flour for cakes and pastry. There are many other flours, such as brown flour, coconut flour, cornflour, buckwheat, rice, tigernut...ect, sometimes used to a limited extent in baking, each having their own characteristic or flavour.

WHAT DO YOU KNOW.?

WHAT DO YOU KNOW? The answers to March's challenge : 1. Samosa. 4. Hoisin. 2. Rollup. 5. Germ. 3. Pinch. 6. Persimmon. Here is my April challenge for you: 1. Melted fat and residue left in the pan after meat or poultry have been cooked and can be used for basting during cooking. 2. To soak dried fruit in liquid until soft and swollen. 3. To cook fish, poultry, vegetables and some puddings in a perforated pan over boiling water. 4. A thick dark brown syrup which is a refined for of molasses. 5. A bowl of ingredients placed inside a baking dish containing boiling water and placed in a heated oven to cook with a gentle heat. 6. A soft caramel confection with various flavourings, usually cut into small squares when soft.

HONEY PUMPKIN COUSCOUS SALAD

Ingredients.....600gm of pumpkin, cut into bite sized pieces, 1 onion, sliced, 3 tbs of honey, 1 tsp of chilli flakes (optional), 185 gm of couscous, 25 gm of butter/ marg, 2 tbs of canol/ rice bran oil, 1 cup of boiling water, 3 tbs of flaked almonds. Preheat your oven to 180 deg C. Line an ovenproof dish with baking paper. Place the pumpkin and onion in a bowl with the honey, chilli flakes and oil. Toss around to evenly coat, place in the ovenproof dish and roast in the preheated oven for 30 minutes or until the pumpkin is tender. Place the couscous and the butter/ marg in a bowl and pour over 1 cup of boiling water and cover the bowl tightly with cling wrap for 10 minutes. Fluff the couscous and then cover again for 5 minutes. Now remove the cling wrap, fluff again and separate with your fingers. Add the roasted pumpkin mixture to the couscous along with the almond flakes. Toss to combine. Serve this dish as a warm salad or as a side to your main dish. Enjoy.

SALMON RISSOLES

Ingredients......415 gm can of pink salmon, drained and mashed, 1/2 cup of whole egg mayonnaise, 1 dsp of dried dill, 1 cup of mashed sweet potato, 1 cup of panko bread crumbs. Preheat your oven to 180 deg C. Line an oven sheet with baking paper. Mix all ingredients together in a bowl and season with cracked black pepper. Shape into golf ball size rounds and flatten slightly with the back of a fork. Place on the lined oven sheet and bake in the preheated oven for 20 minutes or until golden brown. I serve the salmon rissoles with a green vegetable and a side serve of chips/ wedges. They also make a great filling for a burger....

SCONE…

What is a scone? An eggless plain cake made with self raising flour, butter/ marg, sugar and baking powder using the rubbing in method, then made into a paste with the addition of milk. Cut into small rounds and baked in a hot oven. Scones should be eaten fresh, split and buttered or spread with jam and whipped cream. Scones are also called English scone, hot biscuit. Scones are named after the original oatmeal and sour milk cake made in Scone, Scotland. SCONE CAKE MIXTURE (1) 225 gm of self raising flour, 6 tbs of butter/ marg, cut into small pieces, 15gm of castor sugar, pinch of salt, 1 egg, lightly beaten, 50 ml of milk. Preheat your oven to 200 deg C. Line a baking tray / sheet with baking paper. Sift the flour into a bowl rub the butter/ marg with your fingertips, lifting your hands high to incorporate air into the mix. The mixture should resemble breadcrumbs. Stir in the sugar and salt. Stir in the combined egg and milk mixture. Turn out the dough onto a lightly floured work surface and knead lightly. Shape the dough into a circle to a thickness of 2 cm/ 3/4". Do not be heavy handed, scones need a light touch. Cut into 6 cm/2 and 1/2 " rounds with a floured biscuit cutter. Repeat the process until all the dough has been used. Place the scones on the lined oven sheet/ tray and brush the tops with a little extra milk. Bake in the preheated oven for 15 minutes or until risen and golden brown. Transfer to a wire rack to cool. Serve with thickened cream and jam. SCONE CAKE MIXTURE (2) Ingredients.....55 gm of butter, diced and chilled, 450 gm of plain flour, 1/2 tsp of salt, 1 dsp of baking powder, 2 tbs of castor sugar, 250 ml of milk. Preheat your oven to 200 deg C. Line a baking tray/ oven sheet with baking paper. Sift the flour, salt and baking powder together in a bowl. Rub the butter/ marg into the flour mix with your fingertips, it should look like breadcrumbs. Stir in the sugar. Make a well in the centre and pour in the milk. Quickly mix with a round bladed knife to form a smooth dough. Turn the dough out onto a lightly floured work bench and knead lightly Follow the above directions for shaping the dough and scone cutting. There are many variations for scone recipes, the two recipes above are the oldest I can find for plain scone cakes.

GINGERBREAD CAKES

Ingredients......450gm of plain flour, 1 dsp of bi carb of soda, , 3 tbs of ground ginger, 225 gm of butter/ marg, 225 gm of treacle or golden syrup. Preheat your oven to 180 deg C. line 2 baking trays with baking paper. Mix the flour, bi carb of soda and ginger in a large bowl. Melt the butter and treacle/ syrup in a saucepan over a low heat until the mixture combines, be careful not to overheat. Pour the treacle mixture into the dry ingredients. Beat until a smooth batter/ dough forms. Shape the dough into a recatangle and cut the gingerbread using a cookie cutter. Place the cakes on the prepared trays and bake in the preheated oven for 25 minutes. Remove and cool on a wire rack These cakes are best left for one day before eating to become moist. They keep well in an airtight container.

EGGS

The size of eggs in baking are important. Store eggs in the lower part of your refrigerator away from strong aromatic food. Remove eggs from the refrigeator and return to room temperature. It is important that the eggs used in baking must be at room temperature before baking. Cold eggs straight from the refrigerator do not combine as well with other ingredients or trap as much air. Eggs at room temperature will give you light and airy cakes.

IS IT COOKED?

Follow the timings in the recipe that you are using, but also rely on your own judgement as ovens vary in temperature. Small cakes should be well risen, firm and spongy to touch. Sponge cakes should be springy to the touch, test by gently pressing the cake with your finger. If you can see your fingerprint, return the cake to the oven for a few more minutes. Fruit cakes and deep sponge cakes should be tested with a metal skewer inserted into the centre. The skewer will come out clean when the cake is cooked. Leave the cooked cakes to cool for a few minutes in the cake pan before turning out to a wire rack to cool completely. Fruit cakes are best allowed to cool completely in the pan...... read the recipe well before cooking as each recipe will specify the correct procedure.

TEACAKES..

Teacakes are the basis of a traditional English tea. Afternoon tea is reputed to have been started by the Duchess of Bedford. Teacakes are usually halved, toasted and then served with butter and jam. Ingredients.....55 gm of butter/ marg/ melted, 300 ml of milk, 1 tbs of instant dried yeast, 55gm of castor sugar, 450 gm of bread flour/ strong white flour, 1 tsp of salt, 1 tsp of ground mixed spice, 115gm of currants, 25 gm of mixed peel, 1 egg, lightly beaten, sugar glaze.....made from 2 tbs castor sugar blended with 2 tbs of warm milk. Line 2 baking trays with baking paper. Gently warm the milk until; just warm, add the yeast and 1 tsp of the sugar. Mix well and leave in a draught free place until frothy. Mix together the flour, salt and mixed spice in a large bowl. Stir in the currants, mixed peel and the remaining sugar. Make a well in the centre and add the yeast mixture , melted butter/ marg and the lightly beaten egg to the well and mix using a wooden spoon till combined then use your hand to form a dough. Turn the dough out onto a lightly floured work surface and knead until smooth and elastic. Return the dough to the bowl, cover with cling wrap and leave to rise in a draught free place until doubled in size. Now turn out the dough again and knead lightly. Cut the dough into 12 equal pieces and shape each one into a bun. Place the buns on the lined oven trays and cover each with a sheet of cling wrap and let the buns prove for 30 minutes in a draught free place. Preheat your oven to 200 deg C. Bake the buns in the preheated oven for 20 minutes or until golden brown. Prepare the glaze, mixing 2 tbs of castor sugar with 2 tbsw of milk. Transfer the buns/ teacakes to a wire rack. Brush the buns/ teacakes with the glaze while still hot.

CHOCOLATE BREAD.

This bread is easily made and has a great chocolate flavour. Chocolate bread can be sliced and spread with butter/ marg, it is also great toasted, (and finished off with peanut butter but that's my weakness). Ingredients......450 gm of strong white bread flour,1 tsp of salt, 25 gm of cocoa powder, 1 and 1/2 tsp of instant dried yeast, 2 tbs of soft light brown sugar, 200 ml of lukewarm water, 1 tbs of oi. Lightly grease a 900gm/ 2lb loaf pan. Mix together the flour, salt and cocoa in a large bowl. Stir in the yeast and sugar. Make a well in the centre of the dry mix and add the oil and water. Mix to form a dough. Turn out the dough on a lightly floured surface and knead until smooth and elastic. Place the dough in a lightly oiled bowl. Cover with cling wrap and leave in a draught free place for 1 hour or until the dough has doubled in size. Turn out the risen dough, place and shape into the loaf pan. Cover and leave to prove for 30 minutes in a draught free place. Preheat your oven to 200 deg C. Bake in the preheated oven for 30 minutes or until it sounds hollow when tapped on the base. Transfer the loaf to a wire rack to cool completely. Enjoy.

BUTTER CHICKEN

Ingredients.......6 chicken thigh fillets, sliced and diced, 1 tsp of garam masala, 125ml of Greek yoghurt, 1 dsp of ground coriander, 1 and 1/2 tbs of minced ginger, 1 dsp of ground cumin, 1/4 tsp of chilli powder, 2 tbs of minced garlic, 2 tbs of rice bran / canola oil, 25 gm of butter/ marg, 1 onion, chopped, 60 ml of chicken stock, 125 ml of thickened cream, 60 ml of lime juice, fresh basil to garnish. First make the marinade. Combine the garam masala, coriander, yoghurt, coriander, ginger, cumin, chilli powder and garlic in a large container along with the cubed chicken. Make sure the chicken is fully covered and place in the refrigerator to marinate for 4 hours minimum or overnight. Once the chicken has mmarinated, heat the oil and butter/ marg in a pan over a medium heat and cook the onion till tender. Spray the bowl of your slow cooker with cooking oil and place on high to preheat. Transfer the onion, chicken and marinade to your slow cooker, stir to combine and cover till until the chicken starts to change colour then add the stock and cover till the mixture starts boiling. Stir the mixture occasionally until the mixture starts to thicken and the chicken is cooked through. Finally stir through the cream and the lime juice. Serve with a side of roasted curry cauliflower and/or steamed rice/ grains.

CURRY ROASTED CAULIFLOWER

Ingredients....80 ml of rice bran / canola oil, 1 dsp of curry powder, pinch of cracked black pepper, pinch of salt, 1/2 cauliflower broken into florets, chopped coriander leaves to serve. Preheat your oven to 200 deg C. Line a baking tray with baking paper. Mix the oil, curry powder, salt and pepper together in a mixing bowl. Add the cauliflower florets and toss to coat. Transfer the cauliflower to the lined baking tray in a single layer. Place in the preheated oven for 20 minutes or until tender, top with chopped coriander. This is a perfect side for butter chicken.

SHORTBREAD

Shortbread is often associated with Christmas. I make it and enjoy it all year round. Shortbread dates back as early as the 16th century. The formula for shortbread is usually one part sugar, two parts butter/ marg and three parts flour. The sugar used is often castor sugar, the butter/ marg slightly salted and the flour plain white, although sometimes a tablespoon of semolina, rice flour or cornflour can replace some of the flour to give a different texture. Shortbread (1) Ingredients....115gm of butter/ marg, diced and chilled, 175gm of plain flour, pinch of salt, 55gm of castor sugar, 2 tbs of raw castor sugar. Preheat your oven to 160 deg C. Grease a 20cm round fluted cake pan/ flan pan. Mix the flour, salt and 55gm of castor sugar together in a bowl Rub in the butter/ marg with your fingertips until the mixture resembles breadcrumbs. Work the mixture into a soft dough, do not overwork the dough or the shortbread will be tough and not crumbly as it should be. Lightly press the dough into the prepared fluted pan and into the edges to form a scalloped pattern. Mark the dough into 8 equal portions with a fork. Prick all over with a knife and bake in the preheated oven for 50 minutes or until firm and lightly golden. Millionaire's Shortbread (2) Ingredients.....115gm of butter/ marg, chilled and diced, 225gm of plain flour, 60gm of soft light brown sugar (sifted). Topping....4 tbs of butter/ marg, 60gm of soft light brown sugar, 500ml of canned condensed milk, 180 gm of 70% cocoa chocolate. Preheat your oven to 180 deg C. Lightly grease and line a square 23cm square cake pan. mix the flour with the butter in a bowl with your fingertips until it resembles breadcrumbs. Add the sugar and mix to a firm dough, do not overwork the dough. Lightly press the dough into the prepared pan and prick all over with a fork. Bake in the preheated oven for 20 minutes or until firm and lightly golden. Leave to cool in the pan. Now for the topping, put the butter/ marg, sgar and condensed milk in a small saucepan and cook over a low heat until the mixture simmers. Reduce the heat and cook for 5 minutes, stiurring until the caramel is pale golden and thick, coming away from the sides of the saucepan. pour the topping over the top of the shortbread and leave to cool. When the topping is firm, break the chocolate into pieces and melt in a small pot over a low heat. Spread the melted chocolate over the topping and leave to set. When set , carefully remove the shortbread from the pan and slice into squares to serve.

JELLY FLUFF

Ingredients....1 packet of jelly crystals ( your choice of flavour), 1 cup of boiling water, 2 egg whites, 2 tbs of castor sugar, 1/4 tsp of cream of tartar. You will need a lightly greased mould. Mix the jelly crystals in the cup of boiling water. Stir and leave to cool. Whip the egg whites with the sugar and cream of tartar. Add the egg white mixture to the cooled jelly mixture and whip until fluffy. Pour into the prepared mould and place in your refrigerator to set.

SALAMI PIZZA ROLL (STROMBOLI).

Ingredients.....2 cups of self raising flour, 1 tsp of dried oregano, 30 gm of butter/ marg, 3/4 cup of milk, 1 tbs of tomato paste, 100gm of sliced salami, 100gm of grated mozzarella cheese, 4 spring onions chopped, 1 red capsicum, chopped, 1/2 cup of sliced black olives. Preheat your oven to 200 deg C. Line an oven sheet with baking paper. Combine the flour and oregano in a medium bowl. Rub in the butter/ marg with your fingertips until the mixture resembles fine breadcrumbs. Mix in the milk to form a dough, with a rounded blade bread knife. Knead lightly and shape into a rectangle, 1 cm thick. Spread with tomato paste and top with the remaining ingredients. Roll up to enclose filling. Brush with a little extra milk. Place on the lined oven sheet and bake in the preheated oven for 20 minutes or until golden brown. Serve hot cut into thick slices.

CHOCOLATE BANANA THICKSHAKE

Ingredients.......1 ripe banana, sliced, 3 scoops of chocolate ice-cream, 1 and 1/2 cups of chilled milk. Place all ingredients in your blender and blend until smooth. To serve, pour into 2 tall, chilled glasses.

CHICKEN IN A TANGY GINGER MARMALADE SAUCE.

Ingredients....500 gm of chicken thigh fillets, sliced into strips, 1 tbs of minced ginger, 4 spring onions thinly sliced, rice bran oil/ canola oil for cooking, 1 red capsicum, thinly sliced, 1 tbs of rice wine vinegar, 1 tbs of ginger marmalade, 3 tbs of lemon juice, cracked black pepper to taste. Place the chicken, ginger, spring onion and cracked black pepper in a medium dish. Toss well to combine. Heat a large pan or wok until very hot. Add 1 and 1/2 tbs of the oil and swirl it around to coat the pan/ wok. Stir fry the chicken mixture in 3 batches over a high heat until golden brown and cooked through. Reheat the pan/ wok in between each batch adding more oil when necessary. Remove the chicken from the pan/ wok and set aside. Reheat your pan/ wok and add the capsicum and cook till tender. Add the rice wine vinegar, marmalade, lemon juice and cracked black pepper. Stir to combine and slightly thickened. Add the chicken and cook until heated through. I serve this dish with steamed mixed grains, but there are no rules, it is your dish to enjoy.

QUINCE JAM

Ingredients....3 kg of quince, 1.5 kg of castor sugar, 185 ml of lemon juice. Cut each quince into quarters then peel core and cut into small cubes. Place the fruit in a large pot with 2 litres of water and the lemon juice. Slowly bring to the boil, then reduce the heatand simmer, covered for 1 hour, or until the fruit is soft. Add the sugar and stir over a low heat, without boiling until the sugar has dissolved. Then return to the boil, stirring often for 25 minutes until you get get the desired thickness. Finally transfer to sterilised jars and seal.

MAYONNAISE

This is a Margaret Fulton recipe from decades ago and it is just amazing. Ingredients......3/4 cup of milk, 1/2 cup of white wine vinegar, 2 tbs of castor sugar, 1 tbs of French mustard, 125 gm of butter/ marg, 4 eggs, lightly beaten, 1/4 tsp of salt, cracked black pepper to taste. Put all the ingredients, with the pepper to taste, in a pan and whisktogether until blended. Heat gently, whisking all the time until the mixture thickens. Pour into a hot sterilised bottle and seal.

FRIED CHICKEN THIGHS

This chicken dish is always well received at The Manor, at family get togethers. Ingredients.....4 chicken thigh fillets, with skin on, 1 dsp of sweet paprika, 2 eggs lightly beaten, 180 gm of fine breadcrumbs, 1/2 tsp of dried thyme, 1 dsp of minced garlic, 1 dsp of dried parsley flakes, 1 tsp of sea salt flakes, rice bran / canola oil for frying. Preheat your oven to 180 deg C. Line a baking tray with baking paper. Slice each thigh fillet into pieces. Mix together in a small bowl the paprika, thyme, parsley flakes, sea salt flakes In a separate bowl mix together the eggs and minced garlic. Heat the oil in your deep fryer. First rub the chicken thigh fillets well with the dry seasoning mix. Then dip all the pieces into the beaten egg mix and carefully coat in the breadcrumb mix. place the chicken pieces in the heated oil and fry until golden on each side. Now remove to the lined baking tray and bake in the preheated oven for 15 minutes or until cooked Check for doneness with a skewer- inserting in a couple of areas, the chicken is ready when the juices run clear. Serve with wedges and a green salad or whatever suits you.

FIG AND CREAM CHEESE PROSCIUTTO WRAPS

I love autumn, making use of all the summer fruits. Ingredients...5 figs cut in half, 10 slices of prosciutto, tub of cream cheese. Cut the figs in half and smear the cut side with cream cheese. Wrap each fig half in two slices of prosciutto. Drizzle with extra virgin olive oil. So simple, elegant and deliciuos.

ENGLISH MUFFIN FRENCH TOAST WITH HAM AND CHEESE.

My favourite Sunday morning breakfast. Ingredients.....2 eggs, lightly beaten, 1/2 cup of cream, 2 english muffins, 80 gm of finely grated parmesan cheese, 200 gm of sliced ham, 1 dsp of italian heb mix, 2 tbs of butter/ marg, cooking oil spray. Split the muffins in half. Mix the eggs, cream and season with the Italian herb mix in a medium bowl. Add the Parmesan cheese to the egg mixture and mix through. Immerse the cut side of the muffins and soak for 2 minutes, turnover and soak the crust side. Spray a large frying pan with cooking oil and heat the butter/ marg over a medium heat. Place the muffins in the melted butter/ marg and cook until golden brown. Turn the muffin halves over and cook until golden brown. Remove and place 50gm of the sliced ham on each muffin half and serve with sliced tomatoes. Enjpy the rest of your Sunday.

BANANA AND COCONUT BREAD

I love making bread, this is the best and so easily prepared. Ingredients.....1 cup of self raising flour, 1 cup of shredded coconut, 1 cup of buckwheat flour, 1/2 cup of raw castor sugar, 2 tbs of rice bran/ canola oil, 3 large ripe bananas, 1/2 cup of coconut oil, 1/2 cup of coconut cream, 3 eggs, lightly beaten, 1 tsp of vanilla extract, 1 dsp of ground ginger, 1 dsp of baking powder, 1/2 tsp of baking soda, extra shredded coconut for topping. Preheat your oven to 180 deg C. Lightly grease a large loaf pan and line with baking paper. Mix all dry ingredients together, making a well in the middle in large a glass bowl. Mix the bananas, eggs, coconut cream and vanill extract in your food processor. Pour the liquid mixture into the well of the dry mix along with the oils and mix together with a wooden spoon. Pour the dough into the prepared pan. Sprinkle the shredded coconut on top. Cook in the preheated oven for 60 minutes or until firm to touch. Turn the bread out onto a wire rack to cool completely. This bread can be cut into slices to freeze. Will keep for 5 days wrapped in cling wrap in your refrigerator. This bread is also really good toasted and served buttered. I encourage you to give this recipe a 'go', it was many years I tried a recipe similiar to this one and so began my life long obsession with baking breads.

BOEUF BOURGUIGNON ( BEEF BURGUNDY)

This is a very old recipe I came across in a collection of early Australian recipe. I decided to use the ingredients as written in the recipe, but instead of oven cooking I used my slow cooker. Ingredients......150 gm butter/ marg, 1.6 kg of cubed beef, 150 gm of plain flour, 1/2 tsp of salt, 1 tsp of pepper, 1.2 litres of boiling water, 1 cup of tomato sauce, 600 ml of red wine, 36 pickled onions. Melt 150 gm of butter/ marg in a large saucepan and add the 1.6 kg cubed beef. Slowly cook over a medium heat for a few minutes, then add 150 gm of plain flour. Season with the salt and pepper and cook stirring for 3 minutes. Now transfer the coated beef cubes to your lightly oiled slow cooker. Add 1.2 litres of boiling water, 1 cup of tomato sauce and 600ml of red wine. Finally add the 36 pickled onions, cover and cook on high for 4 hours or until the beef is tender. The boeuf bourguinon is still cooking, the ingredients are basic but the aromas are inviting. Please note, this recipe I found was in a book printed in the late 1940's/ early 1950,s and preserving was the way of life. I prepared this recipe with a cup of homemade tomato sauce if you have not got any homemade tomato sauce use a cup of traditional pasta sauce. I did not have any preserved pickled onions, but was able to find a jar of 'old English style' pickled onions with cloves and peppercorns, in my local supermarket.

ROLLED OAT BISCUITS

Ingredients.....2 eggs, 165 gm of castor sugar, 250gm of rolled oats, 1 tsp of baking powder, 1 tbs of melted butter/ marg. Preheat your oven to 180 deg C. Line 2 baking trays with baking paper. Beat the eggs and sugar together in the bowl of your electric mixer for 5 minutes. Stir through the rolled oats, baking powder and butter/ marg. Place dessert spoonfuls onto the lined baking trays, allowing room for them to spread. bake in the preheated oven for 15 minutes or until slightly golden. Remove the biscuits to a wire rack to cool completely. These are simply delicious.

SPAGHETTI WITH HERBED RICOTTA

Ingredients......500 gm of spaghetti, 450 gm of ricotta, 3 egg yolks, lightly beaten, 180 ml of milk, 1/4 cup of coarsley chopped, flat leafed parsley, 1/4 cup of coarsley chopped, fiirmly packed basil, 3 tbs of dried chives, 3 tbs of minced garlic, 20 gm of finely grated Parmesan cheese, cracked black pepper to serve . Cook the pasta in a large saucepan of boiling water, until just tender. Drain and spray lightly with cooking oil spray, set aside. Whisk the ricotta, egg yolks and milk in a large bowl until smooth. Stir in the herbs, chives, garlic and cheese. Add the pasta to the ricotta mixture, toss gently to combine. sprinkle with cracked black pepper to serve.

APPLE AND CHIA PUDDING

My son Dale introduced me to chia seeds many years ago and shared this recipe with me. Chia seeds are loaded with fibre, protein, omega 3, fatty acids and an armload of nutrients. I use chia seeds in smoothies, all main meals and desserts.. Ingredients.... 125 gm of Greek yoghurt, 15 gm of chia seeds, 150 gm of apple, diced, 25 gm of ground cinnamon. Combine the yoghurt, chia seeds and cinnamon along with 80 ml of water. cover and place in the fridge for at least 4 hours or overnight. When ready to serve, microwave the diced apple for 3 minutes or until soft. Add to the chia seed mix, stir to combine. Enjoy. The ingredients above are for 1 serving.

CINNAMON BRIOCHE LOAF.

Ingredients.....60 ml of warm black coffee, 1 tbs of instant yeast, 250 ml of warm milk, 125ml of canola/ rice bran oil, 110 gm of castor sugar, 110 gm of soft brown sugar, 1 dsp of ground cinnamon, 1 tsp of salt, 600gm of plain flour, 2 eggs lightly beaten. Line a large loaf pan with baking paper. Place the 60 ml of warm coffee in the bowl of your electric mixer with the instant yeast. Stir to dissolve and let stand for 5 minutes or until frothy. Then add the warm milk, oil, the lightly beaten eggs, sugar and salt. Using the dough hook mix in 1 cup of flour and add the remaining flour 1 cup at a time. Transfer the dough to a lightly oiled bowl. cover with a damp linen tea towel and let rise in a warm place until doubled in size, (60 - 90 minutes). Now preheat your oven to 200 deg C. Transfer the dough to the prepared log pan. Bake in the preheated oven for 40 minutes or until the top id golden brown. Check with a metal skewer inserted coming out clean before removing to a wire cooling rack. Serve sliced with butter and or your favourite topping. This is delicious...making bread is never a waste of time..

CORIANDER AND LEMON CHICKEN BUSH CURRY WITH SPICY CAULIFLOWER RICE.

Ingredients......60 gm of bush curry curry powder, 500 gm of boneless, skinless chicken breast, sliced, 1 lemon, juice and zest, 16 gm chopped coriander, 140 gm of shredded carrot, 265 gm of cauliflower florets, 20 gm butter/ marg, 5 gm of ground Allspice. Heat a large non stick frying pan sprayed with a little cooking spray over a medium heat. Sprinkle the sliced chicken breast with the curry powder on both sides. Add the chicken to the frying pan and stir fry for 5 minutes. Add 125 ml of water and continue to cook for 10 minutes. Stir in the coriander, lemon juice and zest, simmer for another 5 minutes or until the chicken is tender and the sauce has reduced slightly. Cover and keep warm. Now to prepare the cauliflower rice, place the shredded carrots in your food processor and process until small rice like pieces form. Remove then add the cauliflower florets. Add both the processed caulflower and carrots to a medium saucepan with 125ml water and cook until tender. Drain well. Melt the butter/ marg in a frying panover a medium heat. Add the carrot and cauliflower and stir to coat and warm through, sprinkle with Allspice and cracked black pepper. Toss continuously, cooking for 4 minutes. Serve divided between warmed serving dishes and top with the coriander and lemon chicken bush curry.

IN MY OPINION…

"I do not care what the question is-----Chocolate is always the answer!

CINNAMON APPLE CAKE

An easily prepared cake that you will make again and again... Ingredients.....125 gm of room temp butter/ marg, 1 tsp of vanilla extract, 165 gm of castor sugar, 1 tsp of ground cinnamon, 2 eggs , lightly beaten, 125 ml of milk, 225 gm of self raising flour, 3 medium sized apples, cored peeled and sliced very thinly, raw sugar for sprinkling. Preheat your oven to 160 deg C. Line a 22cm springform cake pan with baking paper. Use your electric mixer to beat the butter/ marg, castor sugar, cinnamon, vanilla extract until smooth and creamy. Add the eggs, flour and milk and beat until combined. Pour half the batter into the prepared pan. Add a layer of the sliced apples, using half of them. Pour over the remaining batter and top with the remaining sliced apples. sprinkle with raw sugar. Bake in the preheated oven for 45 minutes. Leave the cake in the pan for 5 minutes before removing to a wire rack to cool completely. This cake cake can be served warm or cold. Either way it will be enjoyed.

BRAINS IN CORIANDER AND TOMATO SAUCE.

You will need to order the offal, the brains ahead of time from the butchers. Ingredients.....6 sets of brains, 3 tbs of canol/ rice bran oil, 3 tbs of minced garlic, 400gm can of diced tomatoes, 1 dsp of sugar, 1 tsp of paprika, 1 dsp of minced ginger, cracked black pewpper, 3 tbs of lemon juice, 1/2 cup of fresh coriander leaves, chopped, Soak the brains in cold water for 30 minutes and then remove the membrane. Separate the lobes. Now soak them again in lightly salted water and then rinse under running water to remove all traces of blood. heat the oil in a large frying pan. add the minced garlic, stir in the diced tomatoes, sugar, paprika, ginger, pepper and simmer for 5 minutes stirring occasionally. Add the brains, ladle some sauce on top, cover and simmer for 5 minutes. turn brains and continue to simmer for a further 5 minutes. When the brains firm up, cut each lobe in half. Stir in the lemon juice and coriander and continue to simmer until the lobes are firm. Transfer to a serving dish and serve hot or refrigerate to cool and serve as an appetiser. If I cannot get you to try this dish, you can substitute the brains with boneless, skinless chicken thighs.

GREEK YOGHURT WITH HONEY AND CINNAMON…

I am right into yoghurt this month. I am really happy to share this healthy, simply prepared snack with you. Ingredients......200g gm of Greek yoghurt, 1 dsp of honey, 1/2 tsp of ground connamon, 1/2 tsp of vanilla extract. Simply mix the ingredients together and enjoy, this is one serve . Increase the ingredient amount for each person you are serving.

CAULIFLOWER RICE

Ingredients......1 cauliflower head with the stems and leaves removed, 1 tbs of sesame oil, 1/2 tsp of cracked black pepper, 1 spring onion, thinly sliced,canola/ rice bran oil for frying, fresh basil to garnish. Pulse the cauliflower florets in your food processor until it likes like rice. Set aside. Heat the vegetable oil in a large frying pan over a medium heat. Add the spring onion and saute for a further 3 minutes. Stir in the processed cauliflower and cook for for 5 minutes. Finally drizzle over and stir through the sesame oil. Serve warm, garnished with basil.

ITALIAN FISH BITES

Ingredients....500 gm of firm white fish fillets, cut into bite sized pieces, 1 and 1/2 tbs of Italian herb mix, 2 tbs of canola/ rice bran oil, 1 tbs of butter/ marg, 1/2 cup of fresh coriander leaves, chopped, juice of 1 lime, cracked black pepper to taste. Coat the fish pieces with the Italian herb mix and fry over a medium heat in the oil and butter/ marg, do not overcook, 2 minutes each side will be sufficient. To serve, sprinkle the cooked bites with the chopped coriander, lime juice and cracked black pepper.

BAKED BANANA JAMAICA

I found this recipe in an early paperback collection of the 'Woman's Weekly' Cookery, please note the spelling, woman's not women's. The price printed on the cover is two shillings and sixpence, there is no date of publication but was printed in London. Ingredients...2 bananas, 60gm of demerara sugar, the juice of 1 small orange, 1 dsp of Apera sherry, optional, 1/4 tsp of ground nutmeg, a pinch of ground cinnamon, 30gm of butter/ marg. Preheat your oven to 200 deg C. Lightly grease a small ovenproof dish. Peel the bananas and slice each into four lengthwise. Arrange the banana slices in the prepared dish. Mix together the orange juice, demerara sugar, sherry, nutmeg and cinnamon. Spoon this mixture over the bananas. Dot the top with the butter/ marg. Bake in the preheated oven for for 12 minutes. Serve hot or cold.

WHAT DO YOU KNOW ?

Here are the answers to February's challenge: 1. Salad 4. Mocha 2. Shortening 5. Korma 3. Pastry. 6. Gluten Here is my challenge for you this month: 1. A snack food from India, consisting of a deep fied turnover filled with spiced meat or potatoes? 2. An hors d'oeuvre of sliced herring fillets filled with pickles and onions? 3. An inexact cooking term usually meaning less than 1/4 teaspoon? 4. A Chinese sauce and condiment made of soy beans, chilli, garlic and spices? 5. The part of a cereal seed that sprouts, thus forming the new plant? 6. The fruit of a tree of the ebony family, that is more or less round in shape and ranges in colour from yellow to orange?

STRAWBERRY AND PASSIONFRUIT CREAM SLICE.

Ingredients...... 2 sheets of frozen puff pastry, 1 egg yolk, 1 tbs of milk, 1/4 cup of flaked almonds, 1 cup of cream, 1/2 cup of sweetened condensed milk, 1/2 cup of passionfruit pulp, 1 punnet of fresh strawberries, sliced. Preheat your oven to 180 deg C. Line 2 baking trays with baking paper. Place the pastry on the oven trays. Brush one sheet of pastry with the combined egg yolk and milk, sprinkle with the flaked almonds. Bake both pastry sheets in the preheated oven for 10 minutes or until golden. Set aside to cool. Beat the cream and sweetened condensed milk until thickened. Fold in the passionfruit pulp. Spread the thickened cream over the plain pastry sheet, arrange the sliced strawberries over the cream. Top with the almond coated pastry sheet, dust with icing sugar. Refrigerate until ready to serve, cut into slices to serve.

BAKED SPICY EASTER PUDDING.

Ingredients.......2 tbs of sultanas/ raisins, 5 tbs of polents, 350 ml of milk, 4 tbs of molasses, 2 tbs of soft brown sugar, 1 dsp of salt, 30 gm of butter/ marg, 1 dsp of ground ginger, 1/2 tsp of ground cinna,on, 1/2 tsp of ground nutmeg, 2 eggs , lightly beaten. Preheat your oven to 160 deg C. Liberally grease a 900 ml/ 1 litre ovenproof dish, you will also need a larger roasting pan that will hold the ovenprrof dish. In a small bowl mix the dried fruit with 1 tbs of the polenta, set aside. Place the milk and molasses in a medium / large saucepan over a medium heat until the molasses has dissolved. Add the sugar and salt and continue to stir until the sugar has dissolved. Sprinkle over the remaining polenta and bring to the boil, stirring constantly. Reduce the heat and continue to stir until thickened. Remove the saucepan from the heat, add the butter/ marg, ginger, cinnamon, and nutmeg, continue to stir until the butter. marg has melted. Now add the eggs and stir in the coated dried fruit. Pour the pudding mixture into the greased ovenproof dish. Place the dish in the roasting pan and pour in enough water to come halfway up the side of the dish. Place the dish in the preheated oven and bake uncovered for 2 hours or until the pudding is set. Test with a skewer inserted comes out clean. Serve immmeately with ice cream.

THE SIMNEL CAKE. ( THE HISTORY).

SIMNEL CAKE..A spiced Easter fruit cake. This is traditionally English. A rich, spicy fruit cake topped with a layer of almond paste ( marzipan) and decorated with 12 balls of marzipan which are said to represent the Apostles, sometimes the number is reduced to 11 to exclude Judas Traditionally baked on Mothering Sunday, the fourth Sunday in Lent.

HOT CROSSED BUN AND BUTTER PUDDING.

Spiced yeast buns were traditionally served hot on Good Friday. Nowadays you can purchase commercial brand hot crossed buns for near on 6 months of the year. This is the ultimate Easter dessert, easily prepared and making the most of the commercial brand hot crossed buns. Ingredients......4 hot crossed buns, butter/ marg for spreading, 4 eggs, lightly beaten, 1 tsp of vanilla extract, 150 gm of castor sugar, 600 ml of milk, 400 ml of cream, 200 gm of choc bits, finely grated zest of a small/ medium orange. Preheat your oven to 180 deg C. You will need a large ovenproof dish / casserole that will fit into a larger roasting pan. Slice 4 hot crossed buns in half and spread with butter/ marg and return the tops to the buns. Beat the eggs , vanilla extract and sugar together until pale. Pour the milk and cream into a medium saucepan over a low heat, stirring until well combined. Now add the egg mixture, whisking to combine and the mixture thickens. Remove from the heat. Add the chocolate bits to the custrad. Place the buttered hot crossed buns into the ovenproof dish, pour over the custard mix. Set aside for 20 minutes to let the custard soak into the buns. Place the ovenproof dish insde the larger roasting pan and fill halfway with boiling water. Sprinkle the top of the pudding with the orange zest. Place in the preheated oven and bake for 40 minutes.

SOME COMMON FAULTS IN CAKE MAKING…

A. A damp heavy cake, sometimes called a sad cake.. This is because the proportion of liquid or sugar is too high in the mixture.... The oven temperature is too low. The cake not cooled properly before serving/ storing. Fruit sunk to the bottom of the cake..... Too much baking powder, so the cake rose too quickly. Too much liquid and rose slowly so the fruit sank to the bottom. The use of wet fruit instead of dried fruit. The oven temperature too low. Cake collapsed in the middle..... Because the oven was too hot. Used too much baking powder. A cold draught caused by opening the oven door before the cake was set and leaving the oven to slam shut...

FISH CURRY

Ingredients....4 skinless salmon fillets, about 200 gm each, 1 tbs of lemon juice, 3 tbs of canola/ rice bran oil, 1 large onion, finely chopped, 1 tbs of minced garlic, 1 tbs of minced ginger, 1 tsp of ground turmeric 1 tsp of ground coriander, 1 tsp of ground cumin, 1 tsp of chilli powder, 250ml of coconut milk, 2 fresh chillies, chopped, 2 tbs of white wine vinegar, 2 tbs of fresh coriander, chopped, steamed rice/ mixed grains to serve. Slice each salmon fillet in half and lay them on a plate in a single layer and sprinkle over the lemon juice and rub in gently. Cover and leave to marinate in the refrigerator for 30 minutes. Cook the sliced onion in a large frypan with the oil until tender and golden. Now add the minced garlic and ginger and continue to cook and stir till combined, add the turmeric, ground coriander, cumin and chilli powder continue stir while cooking. Add the coconut milk, chopped chillies and vinegar. Stir well and simmer for 8 minutes. Add the salmon and cook gently for 10 minutes, stir in the fresh coriander and remove from the heat. Serve with the steamed rice/ grains. This will be on the Good friday menu at The manor.

SALT LASSI……….SWEET LASSI.

So what is a lassi? A lassi is a South Asian by origin. A yoghurt diluted with water , used as a refreshing drink either with sugar or flavoured with cumin and mint. Before you decide it is not for you, give it a try. SALT LASSI...Igredients...700ml of natural yoghurt, 1/2 tsp of salt, 1/4 tsp of castor sugar, 250 ml of cold water, ice cubes, ground cumin to garnish, fresh mint to garnish. Beat together the yoghurt, salt and sugar in a bowl, then add the cold water and whisk until frothy. Fill 4 or 6 glasses with ice cubes and pour over the yoghurt mixture. Lightly sprinkle the top of each glass with ground cumin and garnish with mint leaves. SWEET LASSI......Ingredients....500 ml of natural yoghurt, 225 ml of ice cold water, 4 tbs of castor sugar, ice blocks/crushed ice, cinnamon sugar to garnish. Pour the yoghurt into a bowl and beat with a hand held electric mixer until frothy. Add the water and sugar and beat until the sugar has dissolved. Cover with cling wrap and refrigerate for 30 minutes. Fill 4 tall glasses with crushed ice / ice blocks. Pour in the lassi and sprinkle with cinnamon sugar and serve immediately. Enjoy.

BAKED PASSIONFRUIT CUSTARDS

Ingredients......4 passionfruit, 4 eggs, lightly beaten, 175 ml of coconut milk, 55 gm of castor sugar, 1 tsp of vanilla extract. Preheat your oven to 180 deg C. A roasting tray to hold 4 x 200 ml ovenproof dishes/ramequins Halve 3 of the passionfruits, scoop out the pulp and rub through a seive to remove the seeds. In another bowl, beat together the eggs, passionfruit juice, coconut milk, sugar and vanilla extract until a smooth custard forms. Pour the custard between the 4 ramequins, Place the ramequins in the roasting pan and pour in hot water to reach halfway up the dishes. Bake in the preheated oven for 45 minutes or until just set. Finally scoop the pulp from the remaining passionfriut and spoon a little onto each dish to serve. The custards can be served warm or chilled.

OVEN ROASTED POTATO WEDGES WITH GARLIC AND ROSEMARY.

Okay, so you can purchase frozen wedges and chips. I am not saying they are bad, just if you have the time these are better! Ingredients......900 gm of 'all rounder' potatoes, 1 tbs of canola/ rice bran oil, 1 tbs of minced garlic, 2 tbs of rosemary leaves, bruised and chopped. Preheat your oven to 220 deg C. Line a large baking tray with baking paper. Wash the potatoes and dry thoroughly with paper towelling. Leave the skin on the potatoes, slice them in half lengthways and then cut them again lengthways into chunky wedges. Dry the wedges with baking paper, now place them into a large bowl with the oil and a sprinkle of sea salt, the minced garlic and rosemary. Toss them around a few times to get the wedges well coated. Spread the coated wedges out on the lined tray and bake in the preheated oven for 35 minutes or until golden and crisp. Serve immediately with a fine sprinkle of salt . Mmm, delicious.

POTATO, ONION AND TOMATO BAKE.

This is an oldie but a goodie, great as a dish on its own or as part of a vegetable side to any meat, chicken or fish dish. Ingredients......1 kg of potatoes, cracked black peppper, 2 tbs of canol/ rice bran oil, 225 gm of onions, peeled and thinly sliced, 3 tbs of minced garlic, 450 gm of tomatoes, thinly sliced, 1 tbs of dried tarragon, 225 gm of tasty grated cheese. Preheat your oven to 180 deg C. Grease a large ovenproof dish. Parboil the potatoes in salted boiling water for 10 minutes. Cool slightly and then slice the potatoes. Heat the oil in a pan and saute the sliced onions intil tender, stir through the minced garlic. Now start layering up the prepared dish, first with half of the sliced potatoes , then half the onion and one sliced tomato and one third of the grated cheese and the dried tarragon. Repeat the layers, ending with a layer of tomatoes and cheese. Cook uncovered in the preheated oven for about 1 hour or until the cheese has melted into the other ingredients and browned on top. Sprinkle with a little extra tarragon to serve.

BANANA SUPRISE.

Ingredients.......2 firm bananas, thickly sliced, juice of 2 lemons, 2 tbs of honey, 2 tbs of marg/ butter, sprinkle of ground nutmeg, sprinkle of ground cinnamon. Place the sliced bananas in a bowl and pour over the lemon juice. Place the honey and butter in a small pan over a low heat and sprinkle over the nutmeg, heat until the butter/ marg has melted. Drain the sliced bananas add to and gently stir through the honey/ butter mix, until heated through. Once warmed through transfer to serving dishes drizzling the juice over, sprinkle with the cinnamon. Serve with ice cream, cream or sour cream. Simple and delicious.

ZUCCHINI FRITTERS

Ingredients.......4 medium zucchini, grated, 100 gm of grated tasty cheese, 125 gm of chopped bacon pieces, 3 eggs, lightly beaten, 1/2 cup of self raising flour, 1/2 cup of parsley, chopped, cracked black pepper to taste, canola/ rice bran oil for frying. Heat a small amount of oil over a medium/ low heat in a frying pan. Combine all the ingredients in a large bowl and mix well. Fry tablespoons full of the mixture in the heated oil in the frying pan. Heat for 4 minutes on each side. These are great as a light snack.

FRUITY PAN SCONES

These scones can be cooked in a conventional oven or in an electric frypan with a lid. Ingredients......1 cup of sultanas, 3 cups of self raising flour, 1 cup of milk, 1 cup of thickened cream, a little extra flour. Set your oven to 220 deg c, if using and line a baking tray with baking paper, OR set your electric pan on medium high and line with baking paper. So let's get started. Add the sultanas to the flour, then add the cream and milk. Use a flat bladed knife to stir and make a sticky dough. Turn the mixture on a lightly floured board and sprinkle the dough with a little extra flour. Gently pat the dough into a rectangular shape 3cm high. Cut out the scones with a scone cutter. Place the scones in the lined frying pan , cover and cook in the preheated pan for 5 minutes. Turn the scones and cook for a further 8 minutes. If you are baking in the oven cook in the preheated oven for 15 minutes. Serve with jam and cream OR cream and jam.

PORK CHOPS WITH A GRANNY SMITH MASH AND ONION CONFIT

Ingredients.......75gm of butter/ marg, 2 tbs of rice bran oil / canola oil, 450 gm of onions, thinly sliced, 250 gm of Granny smith apples, peeled, cored and chopped, 750 gm of potatoes, peeled and cut into chunks, 4 pork chops, cracked black pepper. Preheat your oven to 200 deg C. Melt 25 gm of the butter/ marg and 1 tbs of oil in a small saucepan over a high heat. When the butter/ marg foams, add the sliced onions. Cook over a medium heat, stirring occasionally until the onions are a deep golden brown. Remove the onions from the heat and keep warm. Place the chopped apple in an ovenproof dish with 1 tbs of water. Bake in the preheated oven for 15 minutes or until just tender. Remove from the oven and set aside. Meanwhile boil the chopped potatoes in salted boiling water until tender. Drain well and mash with the remaining butter/ marg. Season with cracked black pepper and fold the potatoes into the apples. Keep warm. Use a sharp knife to score the skin of the chops and season to taste with cracked black pepper. Heat the remaining tablespoon of oil in an ovenproof pan, add the chops and cook for 1 minute on each side to seal. Now place the pan in the preheated oven and continue to cook for 8 mintes. remove from the oven and let stand for 2 minutes. Divide the granny Smith mash between warmed plates and top each portion with a chop and spoon over the onion confit. This is delicious!

CHOCOLATE AND ALMOND TORTE

Ingredients.......250gm of 70% cocoa chocolate, broken into pieces, 250gm of butter/ marg, chopped, 6 eggs separated, 125gm of castor sugar, 50gm of almond meal. Preheat your oven to 190 deg C. Lightly grease a 23cm springform cake pan (I also use a baking paper liner, but it is not essential). Melt the chocolate and butter/ marg in a small saucepan over a low heat. Stir until combined then remove from the heat and leave to cool. Whisk together the egg yolks and sugar until light and fluffy. In a separate clean and dry bowl place the egg whites and whisk until they form stiff peaks. Now, gradually pour the cooled and melted chocolate into the egg mixture, stirring constantly. Using a large spoon fold in the almond meal, followed by the egg whites until they are just combined. Pour the mixture into the prepared pan and bake in the preheated oven for 35 minutes. The torte will be moist and soft in the middle but do not cook it any longer. Remove the torte from the oven and leave in the pan to cool completely before removing the springform sides. Serve with ice cream or a dollop of creme fraiche.

RHUBARB GALETTE

Ingredients.......20gm of melted butter/ marg, 275gm of coarsely chopped rhubarb, (about 4 large stems), 75gm of firmly packed brown sugar, 1 tsp of grated orange rind, 1 sheet of ready rolled puff pastry, 2 tbs of almond meal, 10gm of melted butter/ marg, extra. Please use only the trimmed stalks of rhubarb as the leaves and roots are toxic... Preheat your oven to 180 deg C. Line an oven tray with baking paper. Combine the rhubarb, butter/ marg and orange rind in a bowl. Cut a 24cm round from the puff pastry sheet and place on the lined oven tray. Sprinkle the almond meal evenly over the pastry. Spread the chopped rhubarb over the pastry ... leaving a 4cm border. Fold 2cm of the pastry edging up and and around the filling. Brush the edge with extra butter/ marg. Bake in the preheated oven for 20 minutes or until golden brown in colour. Sprinkle with icing sugar to serve.

BEER QUICKBREADS.

Ingredients.....2 and 1/4 cups of self raising flour, 30gm of cold butter/ marg cut into small cibes, 1 tbs of castor sugar, 1/2 cup of beer, milk to glaze, 1 tbs of sesame seeds. preheat your oven to 220deg C. Lightly grease an oven tray and line with baking paper. Mix the flour and a pinch of salt together in a medium bowl. Add the chopped butter and use your fingertips to rub it into the flour mixture. Now incorporate the sugar and make a well in the centre. In a separate bowl mix the beer and 1/2 cup of water together, then pour almost almost all of the mixture into the flour well. Mix with a flat bladed butter knife until the dough comes together in clumps, use the remaining liquid if necessary. Do not knead the dough as this will only toughen the quickbread. Gently lift the dough from the bowl with floured hands and pat into a smooth ball shape on a lightly floured bench. Divide the mixture into four potions. Pat each potion into a ball shape. Lightly flatten each ball with the base of your hand and score a cross on the top. Place the quickbreads on the prepared tray, making sure they are well separated. Brush the topa with the milk and sprinkle with the sesame seeds. Bake in the preheated oven for for 15 minutes or until the tops are golden and the centres firm. Serve warm or at room temperature.

COFFEE CARAMEL MUFFINS.

Ingredients......1/4 cup of instant coffee powder, 2 and 1/2 cups of self raising flour, 1/2 cup of castor sugar, 1 and 1/2 cups of milk, 2 eggs lightly beaten, 1 tsp of vanilla extract, 150gm of butter/ marg, melted and cooled, 3 tbs of soft brown sugar, extra 30gm of butter/ marg. Preheat your oven to 180 deg C. Lightly grease 12 - 1/2 cup muffin tray. Place the coffee powder and 1 tbs of of boiling water in a bowl and stir until smooth. Cool. Mix the flour and castor sugar in a medium bowl. Make a well in the centre. In a separate bowl mix together the milk, eggs and vanilla extract and pour into the well. Add the melted butter and cooled coffee mixture. Use a metal butter knife to just combine. Do not overmix , the batter should be lumpy. Rememeber, I have told you before overmixing will make the muffins tough. 3/4 fill each muffin hole with the batter mixture. Place the brown sugar and extra butter in a small saucepan. Stir over a medium heat until the butter/ marg has melted and the sugar has dissolved. Spoon the mixture over the top of eac h muffin and swirl with a few times with a skewer. Bake in the preheated oven for 25 minutes or until the muffins are risen, golden and slightly come away from the side of the muffin pan. Allow to cool in the muffin pan for a couple of minutes, then gently loosen each miffin with a flat sided blade knife and place on a wire rack to cool completely. Serve these muffins warm or at room temperature.

NUT CLUSTERS

Ingredients.......300gm of 70% cocoa chocolate, melted, 200gm of granulated nuts, 45gm of shredded coconut. Line a tray with baking paper. Combine the melted chocolate, granulated nuts and coconut in a bowl and mix well. Drop heaped teaspoons of the mixture on the lined tray. Place in the refrigerator to set. Chill until ready to serve.

HONEY HAM AND PINEAPPLE KEBABS WITH STICKY MUSTARD GLAZE.

Ingredients.......400gm of sliced ham off the bone, 1/2 fresh pineapple diced, 2 tbs of wholegrain mustard, 160gm of honey. Place 8 wooden skewers into a bowl with water to soak . Cut the ham slices into strips and alternatively thread the ham strips and pineapple pieces on the soaked skewers. In a small bowl whisk together the mustard and honey. Season with cracked black pepper. Pour the marinade over the kebabs and refrigerate for 45 minutes. Heat a non stick frying pan over a medium high heat. Cook the kebabs, turning every minute, until heated and golden. Enjoy with a salad and chips.

MADEIRA CAKE

Not everyone likes to bake cakes, not everyone has time to bake. Though occasions arise where we need to produce a cake, this recipe is for you... Ingredients....1 x 500gm Madeira cake, 300ml of sour cream, 6 tbs of icing sugar, 250gm of mascarpone, 2 cups of red grapes. Slice the madeira cake in half horizontally. Place the madeira cake halves on separate serving dishes or join together on one large dish. Whip together the mascarpone, the cream, the icing sugar in a large bowl till thickened and smooth. Spread this over the cake halves and top with the red grapes and sprinkle over a little extra icing sugar... Look what you have created, a Sicilian grape and mascarpone cake..... well done ! A bought or homemade fruit cake can be used in this recipe. Not everyone enjoys cooking but it is a gift to share

TWO TIPS THAT MAY HELP ….

Do you find that that your oven does not cook evenly, you know.. having to turn your dish / pan around to get even heating / cooking? And you blame your old /out dated oven? I have the answer.... I collect and read collections of 'old' recipes, there is always an answer. The answer to this uneven oven heating .... is place an ovenproof dish on the lower shelf of your oven. I am not a scientist, but this works. The old cook book that gifted me this wisdom... siad the heat was better spread through the oven... You know what....? It works. I keep an ovenproof plate on the lower shelf of my oven at all times. I am often told that your home made muffins are not great.... The problem is you.... ! Muffin ingredients only need beating till just combined, anymore ... the muffins will be tough/ or not quite right!

BAKED PUMPKIN WITH SAUSAGE MEATBALLS.

Ingredients......1 whole pumpkin, 500gm of sausage mince, 3 sprigs of rosemary, finely chopped, 1/4 bunch of mint, finely chopped, 8 cherry tomatoes, 1 x 400gm can of diced tomatoes, pincxh of chilli flakes, 2 tbs of minced garlic, 1 onion finely chopped. Preheat your oven to 180 deg C. Line a baking tray with baking paper. Take the whole pumpkin and slice off the top quarter of the pumpkin. Retaining the sliced pumpkin 'top'. Scoop out the seeds and enough of the flesh to make a hollow the size of a medium bowl. Place the hollowed out pumpkin on the lined baking tray. In a medium bowl combine the sausage mince with the chopped rosemary and mint. Using your hands, roll the mixed sausage mince into golf sized balls. Place the balls of mince inside the pumpkin. Place the diced tomatoes, cherry tomatoes, chilli flakes, minced garlic and chopped onion in a bowl and mix well to combine. Pour this mixture over the sausage balls and place the pumpkin lid on top. Now place in the preheated oven and cook for 1 hour or until the pumpkin is cooked through. To serve.... remove the lid and slice into wedges with the skin on and serve with steamed potatoes and fresh spinach leaves.

CARROT AND BANANA NUTBREAD

Ingredients........90gm of rolled oats, 125gm of plain flour, 140gm of raw castor sugar, 1 and 1/2 tsp of baking powder, 1 tsp of bi carb soda, 1/4 tsp of salt, 1/2 tsp of ground cinnamon, 1/2 tsp of ground ginger, 60gm of granulated nuts, 1 egg, lightly beaten, 2 ripe bananas, mashed, 2 carrots, grated, 100gm of butter/ marg, melted, 2 tbs of crunchy peanut butter, 1 tsp of vanilla extract, 1 tbs of lemon juice. Preheat your oven to 180 deg C. Grease and line a loaf pan 20cm x 10cm x 7cm /8" X 4" X 3". Combine all the dry ingredients and nuts in a large bowl and set aside. Place the egg, bananas, carrots, melted butter, peanut butter, vanilla extract and lemon juice in a large bowl and mix with a wooden spoon until well combined. Add the wet ingredients to the dry ingredients and stir until just combined. Spoon the mixture into the prepared pan and smooth the surface with a spatula or the back of a spoon. Bake in the preheated oven for 50 minutes or until a skewer inserted comes out clean. Leave to cool for 5 minutes in the pan before removing to a wire rack to cool completely.

PEANUT SAUCE.

Ingredients.....230 gm of crunchy peanut butter, 3 tbs of soy sauce, juice of 1/2 lemon, 1 dsp of honey, 1 tbs of minced garlic, 1/4 cup of warm water. Mix all the ingredients together in a small saucepan with enough warm water to make a thick pouring sauce. Heat over a low heat until smooth and thickened. Serve hot over vegetable and meat / chicken dishes.

DEVILLED CHICKEN THIGHS

Ingredients.....4 chicken thighs, 200gm of button mushrooms, 1 tbs of canola / rice bran oil, Devil sauce ingredients....3 tbs of canola/ rice bran oil, 1 tbs of Worcestershire sauce, 1 tbs of apple cider vinegar, 1 dsp of dried onion flakes, 1 tsp of French mustard, cracked black pepper to taste. Line an oven pan/ tray with foil. Preheat your griller to 'max'. First let us prepare the 'devil sauce'. Mix all the ingredients for the devil saice together in a small bowl. Tp prepare the chicken thighs, score the skin with a sharp knife and place on the prepared oven tray. Brush the thighs with the devil sauce and place under the preheated griller for 10 minutes, basting frequently with the sauce. Now turn the thighs and brush with more sauce and continue to grill for another 10 minutes or until cooked through. Brush the button mushrooms with the oil and add to the pan for the last 5 minutes of cooking.

NO BAKE FRUIT, NUT AND CHOCOLATE CAKE.

Ingredients......225 gm of butter/ marg, 225 gm of 70% cocoa chocolate, 3 tbs of coffee granules, 55 gm of soft brown sugar, 1 tsp of vanilla extract, 225 gm of plain 'digestive' biscuits, crushed, 85 gm of raisins, 85gm of walnuts, chopped. Grease and line with baking paper a 450gm loaf pan. Break the chocolate into pieces and place in a medium pot along with the butter/ marg, coffee granules, sugar and vanilla exract. Stir over a low heat until the chocolate and butter/ marg has melted and the sugar dissolved and the mixture is well combined. Add the crushed biscuits, raisins and the chopped nuts, continue to stir until well mixed. Spoon the mixture into prepared loaf pan. Place in the refrigerator to set for 2.5 hours. Then turn out onto a serving plate and cut into thin slices to serve.

RHUBARB AND RAISIN MUFFINS.

Ingredients......250gm of rhubarb, 125gm of butter/ marg, melted and cooled, 100ml of milk, 2 eggs, lightly beaten, 200gm of plain flour, 1 dsp of baking powder, 125gm of castor sugar, 3 tbs of raisins, 1 tbs of minced ginger. Preheat your oven to 180 deg C. Line a 12 cup muffin pan with muffin cases. Trim the rhubarb and chop into 1/2"/ 1 cm lengths. Pour the melted butter/ marg into a bowl and beat in the eggs along with the minced ginger. Mix the flour and baking powder together and lightly fold into the egg mixture, along with the sugar. Gently stir in the rhubarb and raisins. Spoon the mixture into the muffin cases and bake in the preheated oven for 20 minutes or until they are risen and golden and when a skerwer is inserted in the middle comes out clean. Remove to a wire rack to cool completely. As with all uniced muffins they are best served warm, so I always zap my muffins in the microwave for 15 seconds to warm through and serve.

QUICK PICKLED ASPARAGUS.

Ingredients......700gm of asparagus, 1 small red onion, cut into quarters, 250ml of water,110gm of castor sugar, 375ml of white wine vingar, 2 tbs of salt, 3 tbs of minced garlic, 2 tbs of mustard seeds, 3 sprigs of thyme, 1 large glass lidded jar. Wash and dry the asparagus and trim the tough bottom of the stems. Arrange the asparagus vertically in the clean, large glass jar. Squeeze the onion wedges and thyme sprigs around the asparagus. Combine all the other ingredients in a saucepan over a medium heat and slowly bring to the boil. Set aside and allow to cool slightly. Now pour the liquid into the jar. Seal with the tight fitting lid and leave to cool in room temperature for 3 days or until the asparagus are tender. Once opened, please keep refrigerated.

APPLE AND MINT GRANITA.

This is so cool and refreshing.. Ingredients......250ml of apple juice, 1 tsp of lemon juice, 110gm of castor sugar, 1 tsp of thinly sliced mint leaves. Place the apple juice, lemon juice and sugar in a small saucepan, heat over a medium heat until the sugar is dissolved. Remove from the heat and allow to cool. Stir through the mint, place in a shallow metal container in your freezer for 4 hours or until set. Scrape with a fork into a serving dish or glasses.

PEANUT BUTTER BALLS

This one is for you Michelle.... Ingredients.....12 pitted dates, 1 tbs of cocoa, 2 tbs of crunchy peanut butter, 90gm of granulated nuts, 2 tbs of honey or to taste. Line a tray with baking paper. Place the dates, cocoa powder and peanut butter in a food processor and process until a thick paste forms. Now add the granulated nuts continue to process, adding the honey until you have a rollable consistency. Using damp hands, roll into balls of a desirable size and place on the lined tray. Place the tray with the peanut butter balls in your refrigerator until set. Store in an airtight container in your refrigerator. Enjoy !!!

PARMESAN ZUCCHINI CRISPS .

Ingredients.....2 zucchini , sliced, 1 tbs of canola/ rice bran oil, 1/4 cup of finely grated Parmesan, 1/4 cup of breadcrumbs, 1/2 tsp of cracked black pepper. Preheat your oven to 200deg C. Line a baking tray/ oven sheet with baking paper. In a medium bowl, toss the zucchini slices with the oil. In a small bowl, combine the Parmesan, breadcrumbs and pepper. Dip each zucchini round into the Parmesan mixture, coating evenly on both sides. Place the coated zucchini in a single layer on the lined baking tray. Bake in the preheated oven for 20 -25 minutes or until brown and crispy. Serve imeediately.

YOGHURT MUSELI SLICE.

Ingredients... 2 eggs lightly beaten, 3 tbs of 'All Bran", 500gm of Greek yoghurt, 2 cups of a 'commercial' toasted muesli, 1 cup of sultanas... just saying I use my favourite fruit flavoured yoghurt. Preheat your oven to 180 deg C. Line a slice pan with baking paper. Combine the beaten eggs with all the other ingredients and mix well. Pour the batter into the prepared pan and bake in the preheated oven for 25 minutes. Remove to a wire rack to cool and cut into squares. The slice can be kept in the refrigerator for up to 10 days, trust me it will last that long.

STRAWBERRY JAM.

Right from the start ... I confess, I am a convert, I do cream served with jam on top!!! It's the only way. This is the classic fragrant strawberry preserve for you to make, which can can served as a jam or stirred through plain yoghurt for breakfast, and really easy if this is your first attempt at jam. Ingredients....1 kg of strawberries, 900gm of castor sugar, juice of 2 lemons. First hull the strawberries( remove the green bits), and layer the strawberries and sugar in a large bowl. Cover the bowl with cling wrap and leave overnight on your bench. The next day pour the strawberries and juice into a large pan, add the lemon juice. Gradually bring to the boil and boil for 20 minutes. Then remove from the heat and allow to cool for 5 minutes. Stir the jam before pouring into sterilised jars, filling them to the top. Cover with disks of baking paper, do not seal with lids until the jam is completely cold. Great way to preserve summer in a jar.

HERB PICKLED ZUCCHINI

It's that time of the year...time to get pickling! Ingredients.....3 garlic cloves, halved, 10 peppercorns, 4 zucchini, sliced into half moons, 1/4 cup of fresh parsley, chopped, 1/4 cup of fresh dill, chopped, 1 tbs of chives, 2 sprigs of rosemary, 1 tbs of coriander seeds, 750 ml of boiling water, 2 tbs of olive oil, 125ml of white vinegar, 70gm of castor sugar, 1 tbs of sea salt. Place the garlic and peppercorns in the bottom of a large glass jar with a tight fitting lid. Pack the jar tightly with thew zucchini, herbs and coriander seeds. Combine the hot water, olive oil, vinegar, sugar and salt. Stir well until the sugar and salt have dissolved. Allow to cool slightly and then pour over the zucchini. Sea; the jar with the lid and set aside for 24 hours at room temperature. Once opened store in the refrigerator.

THUMBPRINT COOKIES

Ingredients.....1 cup of butter/ marg, at room temp, 2/3rds cup of castor sugar, 2 egg yolks, lightly beaten, 1 tsp of vanilla extract, 2 and 1/3rd cups of plain flour, 1/4 tsp of salt, icing sugar for sprinkling, fruit jam of your choice/ nutella or lemon curd. Preheat your oven to 180 deg C. Line two baking sheets with baking paper. Cream the butter/ marg in the bowl of your electric mixer on low speed, gradually add the castor sugat and increase the speed to medium and beat until light and fluffy. Now add the lightly beaten egg yolks and the vanilla extract and beat well to combine. Mix the flour and salt together and add to the creamed mixture, mixing well. Cover and refrigerate the dough for 2 hours. Roll the dough into 1" balls and place about 2" apart on the baking sheets. Press your thumb in each ball leaving an indentation. bake in the preheated oven for 25 minutes or until lightly browned around the edges. Cool the cookies on wire racks. To finish sprinkle the cookies with icing sugar and place 1/2 tsp of jam of your choice, Nutella or lemon curd in each cookie indentation.

FOCACCIA WITH SARDINES AND BAKED TOMATOES.

1 focaccia loaf, 12 sardine fillets (3 x 125gm cans of sardines in oil), 20 cherry tomatoes, cracked black pepper to taste. Preheat your oven to 200 deg C. Cover a large baking sheet with baking paper. Split the focaccia in half horizontally and cut each piece in half to get four equal pieces. Toast the cut side of your focaccia under the griller. Drain the tinned sardines and top the focaccias with the sardines and cherry tomatoes. Place the toasted focaccia on the baking sheet and top with the tomatoes and sardines and a sprinkle of black pepper. Bake in the preheated oven for 15 minutes until the tomatoes and sardines are heated through. If you use one of your rosemary focaccias, the rosemary really enhances the tomatoes and sardines.