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, dark cjocolate, 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......225gm of butter/ marg, 225gm of 70% cocoa chocolate, 3 tbs of coffee granules, 55gm of soft brown sugar, 1 tsp of vanilla extract, 225gm of plain 'digestive' biscuits, crushed, 85gm 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 proces, 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.

ROSEMARY FOCACCIA

This recipe makes 2 loaves and these freeze well. Ingredients......675gm of white bread flour, 1 tbs of instant dried yeast, 1 tsp of salt, 3 tbs of fresh rosemary,sea salt for sprinkling,5 tbs of olive oil. Preheat your oven to 200deg C. Lightly grease and line 2 oven trays/ sheets with baking paper. Mix the flour, yeast and salt in a large bowl. Stir in 3 tbs of oil and 450ml of lukewarm warm. Mix with a butter knife and then use your hands to knead to a soft dough, (you can add a little more water if the dough feels dry.) continue to knead the dough, until smooth and elastic. Place the dough in a lightly oiled bowl and cover with a dry tea towel for about an hour or until doubled in size. Turn the dough out onto a lightly floured surface and cut in half. Shape each half in into 25cm/ 10" rounds. Transfer the rounds to the prepared baking trays/ sheets, cover with the tea towel and leave for about 20 minutes until risen. Finally, press your fingers into the dough, about 3cm apart. Sprinkle with rosemary and sea salt, sprinkle with water , to keep the crust moist. Bake in the preheated oven for 25 minutes or until light golden. Remove from the oven and drizzle with the remaining oil. Transfer to a wire rack to cool.

BEETROOT AND MINT SALAD

Ingredients.....6 cooked beetroots, 30ml of balsamic vinegar, 1 bunch of fresh mint, leaves stripped and thinly sliced, 30ml of olive oil, cracked black pepper to taste. Cut the beetroot into bite sized squares. place the beetroot in a serving bowl. add the balsamic vinegar, olive oil and a sprinkle of cracked black pepper, mix together to combine. Add half of the thinly sliced mint to the salad and toss lightly to combine. place the salad in the refrigerator for 1 hour to chill. Serve the salad garnished with the remaining chopped mint. This salad can be served alongside another mixed leaf salad and goes well with grilled or roasted meats.

ved alongside leaf salads

A SPICY MANGO SALSA

For a sweet, tangy salsa select a ripe, juicy mango and keep it in the fruit bowl for a couple of days until it has softened. This salsa is the perfect partner to barbequed / grilled chicken or fish. Ingredients.......1 medium ripe manngo, 1 lime, 1 red chilli/ or use chilli flakes to taste, 1/2 small onion, a sprinkle of sea salt. Cut the flesh off either side of the stone. Peel and finely dice the mango cheeks and cut off and dice the remaining flesh on the stone. Finely grate the rind of the lime and squeeze the juice. Seed and finely slice the chilli, peel and finely chop the onion and mix it in a bowl with the mango, lime rind, 1 tbs of lime juice. To finish, lightly sprinkle with sea salt and chilli flakes if you are using them in place of the fresh chilli. Cover and chill until ready to serve.

LEMON AND HONEY DRESSING..

This dressing compliments leaf and vegeatable salads, fresh, cooked, grilled or seafoods, ham and savoury bread/scones. And it is so easily prepared... Ingredients.....125ml of extra virgin olive oil, 4 tbs of lemon juice, 3 tbs of honey, sea salt and cracked black pepper to taste. Place the olive oil, lemon juice and honey in a small jar with a sealable lid. Shake vigorously to combine. Season to taste with sea salt and cracked black pepper. I also add a teaspoon of dried dill to the dressing when serving it with seafood.

FLATBREAD WITH ROSEMARY AND ONION.

Ingredients.....450gm of white bread flour, 1 and 1/2 tsp of instant dried yeast, 1/2 tsp of salt, 2 tbs of chopped fresh rosemary plus a couple of sprigs to garnish, 5 tbs of extra virgin olive oil, 300ml of warm water, 1 red onion finely sliced and separated into rings, 1 tbs of sea salt. Line a baking tray with baking paper. Mix the flour, yeast and salt together in a mixing bowl, then stir in the chopped rosemary. Make a well in the centre. Mix 3 tbs of the oil and 3 tbs of the water together in a jug and pour into the well. Gradually mix the liquid into the flour with a flat bladed butter knife. NOw gather the mixture together and use your hands to form a soft dough. Then turn the dough out onto a lightly floured bench and knead for 10 minutes until very smooth and elastic. Return the dough to the bowl and cover with a clean tea towel and leave to rise in a draught free, spot for 1 hour or until doubled in size. Preheat your oven to 200deg C. now. When the dough has risen, turn it out and knead for 1 minute until smooth. Gently shape / roll the dough in a round about 30cm/ 12" in diameter (it does not have to be a perfect circle). Traditionally flatbread is slightly oval in shape. Transfer the dough to the prepared tray and cover with the tea towel and leave rise for 25 minutes. Press holes over the surface of the dough with the handle of a wooden spoon . Scatter over the onion rings and drizzle with the remaining oil. Finally scattter the sea salt all over. Bake in the preheated oven for 20 minutes, then scatter with rosemary sprigs and continue to bake tillrisen and golden brown. Transfer to a wire rack to cool slightly . Serve warm.

KALE STIR FRY.

Ingredients.....canola/ rice bran oil for frying, 1 tbs of minced garlic, 1 bunch of kale, chopped and large stems removed, 1 dsp of minced ginger, 2 fresh tomatoes, quartered, 1 dsp of chilli flakes (optional) or 2 mini caps sliced, 1 tbs sesame oil, 1 tbs of lemon juice. Heat the canola/ rice bran oil in a large frying pan over a medium heat. Stir through the minced garlic until aromatic. Add the mini caps/ chilli flakes and the ginger, stirring until well combined. Now add the kale and cook until tender. Finally add the quartered tomatoes, sesame oil salt and lemon juice and stir fry for 2 minutes until heated through. Serve hot.

BANANA MUFFINS

Ingredients.....215gm of plain flour, 1/2 tsp of baking powder, 1 tsp of bi carb of soda, 1/2 tsp of ground nutmeg, 1/2 tsp of salt, 3 ripe bananas, mashed, 1 egg, lightly beaten, 165gm of castor sugar, 80gm of butter/ marg, melted. Preheat your oven to 180 deg C. Grease a 12 hole muffin tray or line the muffin tray with paper cases. Mix together the flour, baking poder, bi carb of soda, nutmeg and salt in a medium bowl. Combine the mashed bananas, sugar, lightly beaten egg and melted butter/marg in a large mixing bowl. Gradually fold in the dry ingredient mix with a metal spoon until smooth. Do not over mix or you will end up with tough muffins. Spoon the batter into the prepared muffin holes/ paper cases until they are 2/3rds full. Bake in the preheated oven for for 20 minutes or until the muffins are golden on top and a skewer inserted into the centre comes out clean. Remove from the oven and turnout onto a wire rack to cool completely.