SIMPLE ONE BOWL EASY MIX BUTTER CAKE.

Ingredients......125 gm of butter / marg at room temp, 1 tsp of vanilla extract, 275 gm of castor sugar, 3 eggs, lightly beaten, 150 gm of plain flour, 75 gm of self raising flour, 1/4 tsp of bi carb of soda, 125 ml of milk. Preheat your oven to 160 deg C. Lightly grease a 20 cm round or square cake pan and line with baking paper. Place all the ingredientsin the bowl of your electric mixer. Beat on a low speed until all the ingredients are just combined. Increase the speed to medium and beat until the batter is smooth and pale in colour. Pour the mixture into the prepared pan. Bake in the preheated oven for 75 minutes or until tested with a skewer,( one inserted and coming out clean ). Leave the cooked cake in the pan for 5 minutes before turning out onto a wir rack, turn the cake top side up to cool. Sprinkle the cake with icing sugar to serve.

EGG FRIED RICE

This is an oldie but always well received. Ingredients......310 gm of rice, ( traditionally white rice is used but it is your dish your choice.) 1 litre of water, 1 carrot, finely chopped, 80 gm of frozen or fresh peas, 2 tbs of canola / rice bran oil, 2 eggs, lightly beaten, 2 tbs of soy sauce / tamari, 1 tbs of sesame oil, 2 tbs of spring onion, chopped to garnish. Cook the rice in the water in a medium saucepan over a medium heat, bring to the boil. Reduce the heat, cover and simmer for 15 minutes, until water has been absorbed. In a small saucepan, boil the carrots in water for 3 minutes, add the peas and continue to cook for 3 minutes and drain. Heat a frypan over a high heat with the canola / rice bran oil. Add the carrots and peas, stir fry for 30 seconds, then pour in the lightly beaten eggs, stirring to scramble with the vegetables. Stir in the cooked rice, pour in the soy / tamari sauce and toss to coat. Drizzle with the sesame oiland toss again. Serve garnished with the chopped spring onions.

SUNFLOWER AND SESAME SLICE

A high in fibre treat. Ingredients......90 gm of butter / marg, 1 tsp of grated lemon rind, 2 tbs of castor sugar, 1 egg, lightly beaten, 100 gm of plain flour, 80 gm of wholemeal flour, 80 gm of sunflower kernals, 80 gm of ginger marmalade, 2 tbs of sesame seeds. Preheat your oven to 160 deg C. Line a 24 cm square pan with baking paper. Beat the butter / marg, rind, sugar and egg in a medium bowl with your electric beater until light and fluffy. Stir in the flour and sunflower seeds. Press the mixture into the prepared pan. Spread the slice with the ginger marmalade and sprinkle with sesame seeds. Bake in the preheated oven for 20 minutes or until lightly browned. Cool the slice in the pan before slicing.

HOMEMADE PESTO WITH ZUCCHINI NOODLES.

Ingredients.....Pesto..1 cup / 30 gm of fresh basil leaves, 30 gm of pine nuts, 60 ml of olive oil, 1 tbs of minced garlic, 1/2 tsp of cracked black pepper, 30 gm / 1/4 cup of finely grated Parmesan cheese, handful of basil leaves to garnish. Zucchini noodles...4 zucchini, 15 cherry tomatoes, halved, 1/2 cup / 60 gm of finely grated Parmesan cheese. Place the basil, pine nuts, olive oil, garlic, and pepper into your food processor. Pulse until smooth. Add the Parmesan and pulse until a thicker consisitency is reached. Cover and place in your refrigerator until required. Now finely julienne the zucchini using a kitchen knife. Steam the zucchini noodles for 2 minutes. Place the zucchini noodles, tomatoes, and pesto in a large bowland toss well to thoroughly coat the noodles. Garnish with the finely grated Parmesan cheese and basil leaves to serve. Delicious.

HOMEMADE OLIVE BREAD.

Ingredients....300 gm of strong white flour / bakers flour, plus extra for dusting, 1 and 1/2 tsp of instant yeast, 1 tsp of salt, a pinch of castor sugar, 100 ml of lukewarm water, 250 gm of silverbeet, chopped, 100gm of sliced black olives, 2 tbs of olive oil. Line a baking sheet with baking paper. Combine the flour, yeast, sugar and salt into a bowl and make a hollow in the middle. Add the lukewarm water. Knead the mixture into a smooth, silky dough. Leave to rise, covered, for about 1 hour or until doubled in size in a warm room. Now preheat your oven to 220 deg C. Knead the chopped silverbeet and sliced olives into the dough, then divide it into thirds. Form each loaf into a rounded rectangular loaf. Place each loaf on the lined baking sheet. Cover with a flour dusted cotton tea towel and leave for for an hour. Brush the loaves with oil and bake in the preheated oven for 25 minutes. Leave to cool completely on a wire rack before slicing to serve. This is so good.

GINGERBREAD LOAF.

Ingredients.....100gm of butter / marg, 25 gm caster sugar, 100 gm of treacle or golden syrup, 225 gm of plain flour, 1 tsp of bi carb of soda, 1 tsp of ground ginger, 1 tsp of mixed spice, 2 eggs, beaten. Preheat your oven to 180 deg C. Grease a small loaf pan and lightly sprinkle with polenta. Melt the butter/ marg, sugar and syrup / treacle over a gentle heat. Mix the flour, bi carb of soda and spices together in a mixing bowl. Stir in the cooled liquid and then the beaten eggs. Mix thoroughly and beat until you have a smooth batter. Pour the batter into the prepared pan, use the back of a spoon to smooth over the the top. Bake in the preheated oven for 3/4 - 1 hour or until tested with a skewer. Cool the loaf in the pan before turning out onto a wire rack. This loaf improves with keeping and freezes well.

YOGHURT SULTANA SLICE

Ingredients.....Base..125 gm of plain sweet biscuits, 60 gm of butter / marg. Topping...250 gm of cream cheese, 400gm of natural Greek style yoghurt, 3 eggs, lightly beaten, 1/2 cup of sultanas, 4 tbs of honey, ground cinnamon. Base... crush the biscuits finely add the melted butter / marg and mix well. Line a 28 cm x 18 cm / 11" x 7" lamington pan with baking paper , bring the baking paper 5 cm / 2 " over the sides of the pan, this makes it easy to remove the slice for serving. Press the crumb mixture on the base, refrigerate while preparing the topping. Topping... Preheat your oven to 160 deg C. Beat together the cream cheese, yoghurt, eggs and honey. Use a wooden spoon to stir through the sultanas. Pour the filling on the prepared crumb base. Bake for 50 minutes in the preheated oven or until the filling is set. Cool in the pan before removing from the pan. Refrigerate before removing from the pan. Sprinkle with ground cinnamon to serve.

SPICY CHICKEN GOUJONS

Ingredients......3 chicken breast fillets, plain flour for coating,oil for deep frying, 1/2 tso of ground turmeric, 1/2 tsp of ground cumin, 1/2 tsp of chilli powder, 1/2 tsp of ground coriander. Cut the chicken breasts into thin strips and toss in the plain flour, shakink off any excess. Fill your deep fryer with the oil (about 1/3 rd full) and heat to 180 deg C. Cook the goujons in batches until golden brown. Drain on kitchen towelling paper. Set aside and keep warm. Mix together the cumin, coriander, chilli and turmeric with a tsp of salt. Toss the goujons in the mixture, shaking off the excess. Enjoy as a nibble.

BAKLAVA.

Baklava, is Greek / Turkey by origin and is a very sweet pastry dessert consisting of many thin layers of buttered filo pastry, filled with a spicy nut mixture. Immediately after baking , a honey and lemon syrup is poured over the baklava in the pan and left to stand. It is then cut diagonally into diamond shapes to serve. Filo is the Greek / Turkish name for 'delicate, tissue thin, opaque sheets of pastry'. Originally spelt phyllo, meaning leaf. Ingredients.....1 and 1/2 cups of ground almonds, 1/2 cup of finely chipped almonds, 1/2 cup of castor sugar, 1/2 tsp of ground cardamon, 5 shellts of filo pastry, 50 gm of butter / marg, melted. Warm Syrup....3/4 cup of water, 1 cup of castor sugar, 1 slice of lemon, 1/4 tsp of ground cardamon. Preheat your oven to 180 deg C. Lightly grease a 20 cm square pan. In a medium bowl mix together the almond meal / ground almonds, the finely chopped almonds, 1/2 cup of castor sugar and the ground cardamon. Cut the pastry sheets in half and trim to fit the lightly greased 20 cm square pan. Use 3 pieces of pastry, brushing every second piece with the melted butter / marg. Line the base of the pan with the buttered pastry. Sprinkle 1/3 rd of the nut mixture over the pastry. continue this way with the remaining nuts and pastry, finishing with 3 buttered and layered sections of pastry. With a sharp bladed knife, slash the top into diamond shapes, approx 2.5 cm wide. Sprinkle with cold water and bake in the preheated oven for 30 minutes or until golden brown. While the baklava is baking, prepare the syrup...Place the lemon, sugar, water and cardamon in a saucepan. Bring to the boil, stirring until the sugar dissolves, reduce heat and simmer uncovered for 15 minutes without stirring. Remove from the heat and set aside to cool a little. Remove the baklava from the oven and leave in the pan, while still hot pour the warm syrup over the baklava. Now set aside and let stand for several hours before serving. Can be kept in an airtight container.

CHASSEUR SAUCE.

This is a rich flavoursome sauce that adds the finishing touch to spoon generously over steaks or chicken.... Ingredients......90 gm of butter / marg, 250 gm of sliced mushrooms, 1 tbs of minced garlic, 1 onion, sliced, 2 tbs of plain flour, 1 cup of dry white wine, 1/4 cup of water, 3/4 cup of beef / chicken stock, 1/2 tsp of dried tarragon, 1 tsp of sugar, 1 tbs of tomato paste, cracked black pepper to taste, 4 spring onions,chopped, 1 tbs of fresh parsley, chopped. Heat the butter / marg in a pan, add the sliced mushrooms, minced garlic and chopped onion. Saute until onion is golden brown, add the flour and stir for 1 minute. Add the white wine and stock, stir until the sauce simmers and thickens. Add the tarragon, sugar tomato paste and pepper and continue to cook for 3 minutes. Add the chopped spring onions and parsley, simmer for a further 3 minutes. Serve with beef or chicken.

WONDER LOAF

Ingredients....1 cup of milk, 1 cup of All Bran, firmly packed, 1 cup of soft brown sugar, firmly packed, 140 gm of glace cherries chopped, 1 tbs of honey, 1 cup of self raising flour. So now you have read the ingredients, you have to be wondering how this will produce a loaf? But trust me, it does and it is delicious.!! Combine the milk, All Bran, brown sugar, chopped glace cherries and honey in a medium bowl. Cover and stand overnight. Next day preheat your oven to 160 deg C. Grease a loaf pan (20 cm x 10 cm / 8" X 4") and lightly sprinkle with polenta. Add the flour to the combined mixture and mix with a wooden spoon, do not overmix. Spoon the cake batter evenly into the prepared pan and smooth over the top. Bake in the preheated oven for 60 minutes or until a skewer inserted comes out clean. Turn out and cool on a wire rack, before slicing to serve. Wrap loaf in foil and keep in an airtight container.

GLAZED SALMON WITH ASIAN GREENS.

Ingredients....2 tbs of ketjap manis, 1 tbs of lemon juice, 1 tbs of minced garlic, 4 x 100 gm salmon fillets, with skin left on, 2 tbs of rice bran / canola oil, 1 baby pak choy, roughly chopped, 1 baby choy sum, roughly chopped, 2 tbs of oyster sauce, 1 tbs of soy sauce. In a shallow dish, combine ketjap manis, lemon juice and minced garlic. Add the salmon fillets to the marinade, turning to coat well. Heat 1 tbs of oil in a non stick frying pan on a medium heat. Add salmon skin side down. Cook, brushing occasionally with the marinade for 3 - 4 minutes or until cooked to taste. Heat the remaining oil in a cleaned pan over a medium heat, stir fry the vegetables with the sauces until they begin to wilt. Serve the warmed salmon with the vegetables. Enjoy.

A CAKE FOR ANY OCCASION

Ingredients...2 medium apples, peeled, cored and chopped, 185 gm of dates, chopped, 1 tsp of bi carb of soda, 1 cup of boiling water, 125 gm of butter / marg, 1 cup of soft brown sugar, 1 egg, lightly beaten, 1 tsp of vanilla extract, 1 and 1/2 cips of plain flour, 1/2 tsp of salt. Topping......60 gm of butter / marg, 1/2 cup of soft brown sugar, firnmly packed, 1/3 rd cup of milk, 60 gm of shredded coconut. Preheat your oven to 180 deg C. Lightly grease and line a 24 cm x 24 cm square pan with baking paper. Combine the peeled, cored and chopped apples and dates, bi carb of soda and 1 cup of boiling water in a large bowl. Set aside and allow to cool to lukewarm. Mix together the flour and salt. Cream the butter / marg and sugar until light and fluffy. Add the lightly beaten egg, vanilla extract alternately with the flour. Finally stir through the cooled fruit mixture. Pour the mixture into prepared pan. Bake in the preheated oven for 70 minutes or until cooked when tested with a skewer. To prepare the topping...combine the butter / marg, brown sugar, milk and shredded coconut in a small saucepan and stir over a low heat until the sugar and butter/ marg have melted. Spread the coconut mixture over the hot cake and continue baking for a further 20 minutesw or until the topping is golden brown. Remove from oven and let sit in the pan for 15 minutes and then carefully move to a wire rack to cool completelty. Keep in an aitight container.

SAVOURY CHEESE SHORTBREAD.

These are a rich, savoury and crunchy shortbread. Ingredients....50 gm of butter / marg, 50 gm of plain flour, pinch of cayenne pepper, pinch of cracked black pepper, 50 gm of finely grated Parmesan cheese ( found in the pasta aisle of your supermarket, well it is in mine ). Preheat your oven to 180 deg C. Line a baking tray with baking paper. Cream the butter / marg. Season the flour with cayenne, cracked pepper and Parmesan. gradually work in the creamed butter/ marg. Knead until smooth and then refrigerate until stiffened. Roll out the dough on a lightly floured surface to 1/4 "/ 5 mm thickness. Cut into small squares or circles and using a palette knife carefully transfer to the prepared tray. Re work any excess dough and shape into biscuits. Prick all prepared biscuits with a fork and bake in the preheated oven until the shortbreads are firm and golden. Cool on a wire tray and store in an airtight container.

POLENTA AND ZUCCHINI PATTIES WITH TOMATO SAUCE..

Ingredients.....2 cups of water, 1 and 1/2 cups of polenta, 2 zucchini, grated, 1/2 cup of finely grated Parmesan cheese, 1 tbs of rosemary leaves, cracked black pepper, to taste. Tomato Sauce.... 30 gm of butter/ marg, 1 onion, sliced, 2 tbs of minced garlic, 400 gm can of diced tomatoes, 2 tbs of canola / rice bran oil, 8 cooked chipolatas, mixed leaf salad leaves to serve (optional). Bring the water to boil in a medium saucepan, over a high heat. Pour in the polenta. Reduce heat to medium and cook, stirring until all the liquid is absorded . Stir in the grated zucchini, Parmesan and rosemary. Season to taste with cracked black pepper. Transfer the mixture to a large bowl. Allow to cool. Divide the mixture into 8 even sized patties, set aside. Tomato sauce....Melt the butter / marg in a frying pan over a medium heat. Saute the onion until softened and add the garlic, stirring until fragrant. Add the tomatoes and simmer for 5 minutes, until the sauce thickens. Set aside, cover and keep warm. Heat half the oil in a large frying pan on a medium heat. Cook the patties in two batches until golden each side. drain on paper towelling. Cover and keep warm. Repeat with remaining oil and patties. Serve the zucchini patties with the warm tomato sauce, cooked chipolatas and salad leaves... or whatever you choose. These are so easy to prepare and make for a tasty meal.

SPRINGTIME 2026

Spring has arrived at The Manor.

COCONUT CRISP BISCUITS.

Ingredients.....175 gm of self raising flour, 50 gm of desiccated coconut, 75 gm of castor sugar, 150 gm of butter / marg, 2 eggs, separated, 50 gm of shredded coconut. Preheat your oven to 180 deg C. Line 2 baking sheets with baking paper. Mix together the flour, desiccated coconut and sugar. Now cut the butter/ marg into the mixture and rub in to a breadcrumb consisitency. Stir the lightly beaten egg yolks into the mixture. Knead into a stiff, smooth dough. Set the dough aside to relax for 30 minutes. Roll the dough out on a lightly floured surface, prick all over and cut into 5 cm / 2" rounds. Place a little apart on the prepared oven trays. Roll up and rework any leftover dough. Beat the egg whites together until frothy. Brush the biscuits with the egg white mixture and sprinkle with the shredded coconut. bake in the preheated oven for 15 minutes or until golden and firm to touch. Cool on a wire rack and store in an airtight container.

A WARM VEGETABLE SALAD.

Ingredients.....1 tbs of canola / rice bran oil, 1 red onion cut into small wedges, 1 tbs of minced garlic, 1 tsp of chilli flakes, 1 yellow capsicum, seeded and chopped, 1 red capsicum, seeded and chopped, 150 gm of button mushrooms, halved, 1 zucchini sliced, 1 finger eggplkant, roughly chopped, 420 gm can of chickpeas, drained, 150 gm of baby spinach leaves, 1/3 cup of pine nuts. Dressing...1/4 cup of canola/ rice bran oil, 1/4 cup of red wine vinegar, cracked black pepper. Heat the tbs of oil in a large frying pan over a high heat. Saute the onion and add the chilli and garlic until fragrant, 1- 2 minutes. Add the capsicums, mushrooms, zucchini and eggplant. Cook, stirring until tender...3 - 5 minutes, reduce the heat to medium low. Prepare the dressing.. In a small jug whisk together the oil and vinegar until well combined. Season with the cracked black pepper. Now add the drained chickpeas and half the dressing to the warmed vegetable mixture. Toss gently to combine and remove from heat. Place the baby spinach leaves in a serving bowl. Toss through the remaing dressing and finally top with the warm vegetable mixture. Sprinkle with pine nuts to serve.

BISHOP’S BREAD.

This is a hearty loaf made with mixed dried fruit, glace cherries and nuts. Ingredients...2 eggs, 125 gm of castor sugar, 1 tsp of baking powder, 125 gm of plain flour, pinch of salt, 1 tbs of butter / marg, softened, 250 gm of granulated nuts, 200 gm of glace cherries, chopped, 375 gm of mixed dried fruit, 75 ml of Apera. Preheat your oven to 160 deg C. Grease and line 1 large loaf pan with baking paper. Beat 2 eggs and 125 gm of castor sugar until the sugar is dissolved. Add the softened butter / marg with 1 tbs of the flour and mix to incorporate. In another bowl mix together the remaining flour, baking powder and salt Add the granulated nuts, cherries and mixed fruit, mix together. Now stir in the egg mixture and stir to combine thoroughly. Pour the batter into the prepared loaf pan, pushing the mixture well into the corners. Bake in the prepared oven for 90 minutes or until firm to touch when lightly pressed with your fingers / when a skewer inserted comes out clean. Remove the pan from the oven and immediately drizzle over the Apera. Let the loaf cool in the pan. Remove the cooled loaf from the pan, wrap in foil and store in an airtight container.

LEMON THYME ROAST CHICKEN .

Ingredients.....1.8 kg chicken, trimmed, washed and dried, 8 onions, halved, 1 lemon, sliced, 1 bunch of thyme, woody stems trimmed, 3 tbs of minced garlic, 2 cups of dry white wine, cracked black pepper to taste, vegetables of choice to serve. Preheat your oven to Place the chicken in a large non metallic, casserole. Tie the legs together with kitchen string and tuck the wings under. Add the onions, lemon, thyme and garlic to the tray. Pour over the wine and season to taste with cracked black pepper. Cover with plastic wrap and chill for 30 minutes, turning once. Bake in the preheated oven, basting occasionally with the pan juices, for 75 minutes or until golden brown and the juices run clear when pierced with a skewer. Cover with foiland rest for 10 minutes. Carve the chicken and serve with vegetables of your choice.

PINEAPPLE AND RICE PUFF.

This recipe takes me back in time and only served on ' very special' occasions... Ingredients...1/4 cup of short grain rice, 600 ml of milk, pinch of salt, 1 dsp of butter / marg, 2 eggs, separated, 3 tbs of castor sugar, 1 tsp of vanilla extract, 1 tbs of desiccated coconut, 425gm can of pineapple pieces, drained. Place the rice, milk, salt and butter / marg in a medium saucepan. Cover and cook over a moderate heat, stirring occasionally, until rice is tender, about 40 minutes. Remove from the heat and cool for about 15 minutes. Preheat your oven to 180 deg C. Grease a 20 cm ovenproof dish / casserole. Whisk the egg yolks together with a fork and add to the rice mixture with the sugar, vanilla extract and coconut, stir until well combined. Beat egg whites until stiff peaks form and gently fold through the rice mixture. Arrange the pineapple pieces over the base of the prepared ovenproof dish/ casserole. Pour over the rice mixture and bake in the preheated oven for 1 and 1/4 hours, or until golden brown. Serve hot or cold.

SPICY CORN AND TOMATO SOUP WITH CHORIZO

This is a meal in itself, and a favourite of mine to prepare, share and consume. Ingredients.....1 tbs of canola / rice bran oil, 1 medium onion, chopped, 2 tbs of minced garlic, 1 stick of celery , chopped, grated zest and juice of 1 orange, 1 tsp of sirarcha ( chilli ) sauce, 1 kg of cherry tomatoes, chopped, 250 gm of chorizo sausage, sliced, 1 x 400 gm can of creamed corn, 125 gm of corn chips to serve, 60 gm of tasty grated cheese to serve. Heat the oil in a large saucepan. add the onion and cook until softened. Stir in the garlic and celery and cook until the celery is tender. Add the orange juice and zest, chilli sauce, tomatoes and simmer uncovered for 20 minutes. while the soup is simmering, cook the sausage slices in a dry frying pan until lightly browned, drain and set aside. Blend or process the tomato mixture until finely chopped. Stir through the corn, return the mixture to the heat and heat through. This next part is optional...To complete this dish, I place the corn chips on a baking paper covered oven tray. I sprinkle the corn chips with the grated cheese and place under the griller until the cheese is just melted. Place the cheese coated corn chips a serving dish. Serve the soup topped with the chorizo slices and the cheesey corn chips for dipping. It is your dish serve it when and how you like.

VANILLA CURRANT TWIST

Ingredients.....1 cup of self raising flour, 1/2 cup of plain flour, 30 gm butter / marg, chopped, 1/4 cup of castor sugar, 1/4 cup of currants, 1 egg, lightly beaten, 2 tbs of milk, 1 dsp of vanilla extract, extra milk for glazing and icing sugar for dusting. Preheat your oven to 180 deg C. Grease a 26 cm x 8 cm x 4.5 cm log pan and line two sides with baking paper. Mix the flours in a large bowl and add the chopped butter/ marg and sugar. Using byour fingertips, rub the butter / marg into the flour, until the mixture is crumbly. Stir in the currants. Add the combined egg, milk and vanilla extract and stir to form a soft, sticky dough. Turn the dough onto a lightly floured surface, knead quickly for 1 minute or until smooth. Form the dough into a 50 cm long log. Fold the log in half and twist. Place the twist in the prepared pan, brush the twist surface with extra milk. Bake for 40 minutes or until a skewer comes out clean after being inserted in the centre. Turn the twist out onto a wire rack to cool. Dust the twist with sifted icing sugar before serving.

PAPPARDELLE WITH CHICKEN LIVERS

Ingredients....250 gm of chicken livers, 1 tbs of rice bran / canola oil, 1 onion, finely chopped, 2 tbs of minced garlic, 300 gm of bacon pieces, 1 tbs of tomato paste, 1/2 cup of white wine, 500 gm of pappardelle, 300 ml of thickened cream, 1/3 rd of a cup of finely chopped fresh parsley. Soak the chicken livers in a bowl of cold water for 15 minutes. Drain and pat dry with paper towelling. Remove any sinews and slice the livers in half. Heat the oil in a large frying pan, add the onion, garlic and bacon pieces, cook over a low heat until the onion softens. Add the liver pieces and cook over a medium heat, stirring until the liver changes colour. Add the tomato paste and wine, continue to cook until the wine evaporates a little. Now cook the pasta in a large saucepan of boiling water until el dente. Drain and keep warm. Stir the cream into the sauce and season to taste with cracked black pepper. simmer for 2 minutes over a low heat then pour the sauce over the pasta and toss through. Sprinkle with parsley and serve.

CINNAMON SLICE

Ingredients....1 cup of soft brown sugar, 1 cup of self raising flour, 70 gm of butter / marg, 1 tsp of cinnamon, 1 tsp of mixed spice, 1/2 tsp of baking powder, 1 egg, lightly beaten, 1/3 rd of a cup of milk , 1/2 tsp of vinegar, 1/2 cup of granulated nuts. Preheat your oven to 180 deg C. Grease and line a 28 cm x 18 cm pan. Place the flour, sugar and butter/ marg in a processor and process the mixtiure is fine and crumbly. ( if you do not have a processor you can use your fingertips). Place the crumb mixture in a large bowl. Spread 1 cup of the mixture over the base of the prepared pan. Add the spices and baking powder into the remaining mixture and mix well. In a separate bowl combine the lightly beaten egg, milk and vinegar. Using a wooden spoon combine the two mixtures until just combined, do not over mix. Pour the batter into the pan on top of the crumb base and smooth surface. Sprinkle with the granulated nuts. Bake in the preheated oven for 30 minutes or until a skewer inserted comes out clean. Cool in the pan, then lift out and cut into squares or fingers.

WHAT DO YOU KNOW?

Answers to August challenge..... 1. Spinach. 4. Peppercorn, star anise, cloves, cinnamon, fennel. 2. Waldorf 5. Berry family. 3. Grain (goosefoot family) 6. Potato Here is my SEPTEMBER challenge for you........ 1. Two slices of bread enclosing a filling? 2. A mild curry dish, usually lamb or mutton braised in masala paste, liquid and flavoured with saffron, cashew nuts and yoghurt? 3. Refers to a cut of meat for roasting, also refers to cut up meat or chicken into larger pieces? 4. A creamy dip, made from pureed chickpeas, olive oil, lemon juice, garlic and sesame seed paste? 5.Also known as Chinese parsley and cilantro? 6. Foods produced, prepared and served according to Jewish religious dietary laws?

HERBED OLIVE OIL.

There is no real recipe for this dip served alongside torn chunks of sourdough bread or served as a drizzle over pasta or steamed vegetables. Regardless how you choose to serve it, please try it. It is easily made with olive oil and fresh herbs. Ingredients......extra virgin olive oil, freshly chopped herbs, I used basil, dill, parsley and oregano, cracked black pepper to taste, lemon juice, a small loaf of soardough bread. pour a generous amount of olive oil into a bowl. Stir through a large handful of the freshly chopped herbbs and season to taste with the pepper and lemon juice. Serve in a bowl as finger food, along side torn pieces of sourdough bread. Keep a spoon alongside the bowl, to stir the oil before each dip to keep the herbs from sinking to the bottom. This dipping mixture keeps well in the refrigerator, just bring to room temperature to serve. It is also delicious served over pasta or steamed vegetables.

HONEY RICE BUBBLES CAKE.

Ingredients....80 gm of butter / marg, 3 eggs, 2/3 rds of a cup of castor sugar, 1 tsp of vanilla extract, 2 tbs of thickened cream, 1 cup of plain flour, 1/2 tsp baking powder. Honey rice bubbles topping......30 gm of copha, 1/3 rd of a cup of castor sugar, 1/4 cup of homey, 2 tbs of thickened cream 1/2 tsp of ground cinnamon, finely grated rind of 1/2 an orange, 2 cups of rice bubbles. Preheat your oven to 180 deg C. Grease and line a 23 cm round cake pan. Melt the butter/ marg in a small saucepan over a low heat and then allow to cool. Beat the eggs until frothy and light adding the sugar and vanilla extract. Continue beating until the mixture is thick and creamy, then stir in the butter/ marg and cream mixture. Mix together the flour and baking powder and fold into the cake mixture using a metal spoon. Spoon the mixyure into the prepared pan and bake in the preheated oven for 15 - 20 minutes. Make the honey rice bubbles topping by melting the copha in a small saucepan over a low heat. Stir in the sugar, honey cream, cinnamon and orange rind and bring to the boil. Remove from the heat and stir in the rice bubbles. Remove the cake from the oven and reduce the heat of the oven to 150 deg C. Pour the rice bubble topping over the surface of the cake and bake for a further 15 minutes or until the cake is cooked and the topping is firm. Remove the cake from the oven and cool in the pan. Serve sliced with whipped cream.

OREGANO TOMATOES

Ingredients....4 large tomatoes,50 gm of butter/ marg, 1 dsp of dried oregano / 1 tbs of chopped, fresh oregano, 1 dsp of minced garlic, cracked black pepper, 2 tbs of grated Parmesan cheese. Cut the tomatoes in half horizontally and place in a shallow slice pan. Beat the butter/ marg in a small bowl with the oregano, garlic, pepper and Parmesan. Spread the cheese mixture over the cut side of each tomato. Cook the tomatoes under a medium grill for about 5 minutes or until the topping turns golden.

CARAWAY AND APPLE COMPOTE./ STEWED APPLE WITH CARAWAY.

Ingredients...1 kg of your favourite flavoued apple, peeled, cored and chopped thickly, 60 gm of butter / marg, 100gm of castor sugar, 1 dsp of caraway seeds, 100 ml of dry white wine, 300 ml of water. Melt the butter / marg in alarge saucepan and add the chopped apples, cook over a medium high heat. Stir through the sugar, and continue to stir until the sugar has dissolved. Add the caraway seeds and white wine. Reduce the heat until the wine has almost evaporated. Add the water and stir through. Cover the saucepan and cook at a very slow simmer for 15 minutes. Once the apples have turned mushy, stir through making sure the remaining liquid evaporates. Refrigerate and serve cold, mix through with Greek yoghurt to serve.

CHINA TEA BLENDS.

Teas made of aromatic leaves, flowers or roots steeped in boiling water are the most ancient and the most commonly consumed liquid after pure water. Most herb teas are infused: the leaves or flowers are put into a warm teapot, boiling water poured over and the tea is brewed for 3 - 5 minutes. If you are wondering what is China tea , it is any tea made from the leaves of camelia senesis, green/ red/ black/ oolong. CHINA TEA BLENDS ... Infuse the herbs for 5 minutes in 450 ml of of boiling water and strain before drinking. Herbal Earl Grey... 1 tsp of China tea, 3 tsp of fresh bergamot leaves. Spicy Geranium..... 1 tsp of China tea, 3 cloves, 3 rose geranium leaves. Raspberry and mint yoghurt drink.... 225 ml of natural yoghurt, 100 ml of water, 75 gm of raspberries, 1 tsp of mint syrup. Puree all ingredients together in a blender. Pour the drink into 2 glasses and garnish with a sprig of mint.

COCONUT BLUEBERRY AND CHIA SEED PUDDING.

Ingredients.....250 ml of coconut milk, 3 tbs of chia seeds, 2 tbs of honey, 1 tsp of vanilla extract, 150 gm of fresh blueberries, black sesame seeds to garnish. Use a mixing bowl to combine the coconut milk, chia seeds, honey and vanilla extract. Chill in the refrigerator for 15 minutes. After 15 minutes, remove from the refrigerator and stir through the ingredients once again and refrigerate for a further 2 hours. Remove the bowl from the refrigerator and divide the mixture between serving dishes. Serve topped with fresh blueberries and a sprinkle of black sesame seeds. ( The sesame seeds are optional.)

LENTIL FRITTERS.

Ingredients......125 gm of self raising flour, 1/2 cup of milk, 2 eggs, lightly beaten, 1 x 400gm can of brown or green lentils, drained and rinsed, 1 x 410 gm can of corn kernals, drained and rinsed, 1/2 red capsicum, diced, 2 spring onions, finely sliced, oil for frying. Place the flour in a large bowl. In a separate bowl whisk together the milk and eggs. Slowly add the milk mixture to the flour and stir well to combine. Now add the lentils, corn kernals, capsicum and spring onions to the batter. Heat the oil in the frying pan over a medium heat. Place tablesppons of the batter in the pan. Flatten each fritter with a spatula and cook for 3 minutes until golden brown. Flip and cook the other side for a further 3 minutes.

GRANDMA’S EASY APPLE CAKE RECIPE.

Ingredients.... 1 and 2/3rds cup of self raising flour, pinch of salt, 1/4 cup of castor sugar, 60 gm of butter/ marg, 3/4 cup of milk, 2 cooking apples, peeled, cored and sliced, 1 tsp of cinnamon, extra 2 tbs of castor sugar. Preheat your oven 160n deg C. Grease a 23 cm / 9" round cake pan and lightly sprinkle with fine dry breadcrumbs. Mix together the flour, salt and castor sugar in a large bowl. Rub in the margarine / butter with your fingertips. Add the milk all at once and mix quickly to a soft batter. Place the batter intio the prepared pan. Press the apple slices around the edge and in the centre of the batter. Mix together the cinnamon and extra sugar and sprinkle all over the top . Bake in the preheated oven for 50 minutes or until cooked, test with a skewer inserted, comes out clean. Turn out onto a wire rack and invert right side up, to cool completely. Can be sliced and spread with butter/ marg, if you like.

EGGPLANT AND WHITE BEAN BALLS. (V).

Ingredients......Oil for frying, rice bran / canola, 1 eggplant diced, 1 tsp of cracked black pepper, 1 onion, finely chopped, pinch of cayenne pepper, 2 tbs of minced garlic, 400 gm can of cannellini beans, drained, 1/4 cup of chopped flat leafed parsley, pinch of chilli flakes, 3/4 of a cup of breadcrumbs, steamed rice and tomato sauce to serve. Preheat your oven to 200n deg C. Line an ovenproof pan with baking paper. Heat 2 tbs of oil in a frying pan and saute the eggplant for 5 minutes over a medium heat. Season with the cracked pepper. Carefully add just enough water to cover the eggplant and cook until tender. Place the cooked eggplant in a processor ... Reheat the same pan and add 1 tbs of oil add the onion, cayenne pepper and minced garlic and saute until heated through and well combined. Pulse the eggplant, cannellini beans, parsley, chilli and onion mixture in the processor until well combined. Turn the processed mixture into a large bowl with the breadcrumbs and mix with your hands until well combined. Form small balls with the mixture and place in the prepared pan. Bake for 15 minutes in the preheated oven. Turn off the oven and let cook in the unopened ovcen for a further 20 minutes, until heated through and golden. Serve on rice or grain of your choice with tomato sauce and some torn parsley.

RHUBARB AND APPLE STREUSEL SLICE.

Streusel is the German name for sprinkle. Streusel is a mixture of flour or breadcrumbs with sugar, butter / marg amd spices used as a crumble topping on baked goods. Ingredients......100gm butter/ marg, at room temp, 110 gm of castor sugar, 1 egg yolk, 100gm of plain flour, 35 gm of self raising flour, 1 tbs of custard powder, 440 gm of chopped rhubarb, 400 gm of Granny Smith apples, peeled and thinly sliced, 2 tbs of honey, 1 dsp of finely grated orange rind. Streusel Ingredients.....75 gm of plain flour, 35 gm of self raising flour, 75 gm of firmly packed brown sugar, 1 tsp of ground cinnamon, 80 gm of butter / marg, chopped. With this recipe , you have to make the streusel first.... Streusel ... Blend or process the flours, sugar and cinnamon intil combined. Add the butter / marg, and process until all ingredients just come together. Now wrap the mixture in cling wrap and freeze the streusel for an hour or until firm. Preheat your oven to 160 deg C. Line a lamington pan 20cm x 30cm with baking paper, extending the paper 3cm over the sides of the pan. Beat the butter, egg yolk and sugar with an electric beater until light and fluffy. Stir in the combined flours and custard powder. Use your hand to press the mixture into the prepared pan. Bake in the preheated oven for 20 minutes or until lightly browned. Remove the slice from the oven and cool for 15 minutes. Increase the oven temp to 180 deg C. Cook the rhubarb, apple, honey and rind in a medium saucepan, stirring over a medium high heat, until apples are just tender. Remove from heat and cool for 15 minutes. Now spread the fruit mixture over the slice base, coarsely grate the streusel over the fruit. Bake uncovered in the preheated oven for 15 minutes or until golden. Cool in the pan before slicing.

STRAWBERRIES WITH BALSAMIC VINEGAR

This recipe is really simple combining sweetness, spice and acidity. Be sure to to use only ripe strawberries. strawberries contain a lot of vitamin C and are a good source of fibre and maganese. Ingredients.....2 tbs of castor sugar, 1 tbs of balsamic vinegar, 400gm of fresh, ripe strawberries, hulled and halved, cracked black pepper to serve. Place the vinegar and sugar in a non metallic bowl and stir. Add the strawberries and stir well, set aside and let stand for 60 minutes. Stir again, add extra sugar or vinegar, to your taste. Sprinkle over a little cracked pepper to serve, the pepper really brings out the flavour of the strawberries.

ROSEMARY PUMPKIN LOAF.

This loaf incorporates polenta as one of the ingredients. Polenta is a flour like cereal made from ground maize / dried corn and is readily available in your supermarket. Ingredients....500 gm of pumpkin, peeled and cut into 1 cm pieces, 1 tbs of canola / rice bran oil, 1 tbs of dried rosemary, 260 gm of self raising flour, 125 gm of polenta, 40 gm of finely grated Parmesan cheese,2 eggs, lightly beaten, 300gm of sour cream, 55 gm of pepitas. Preheat your oven to 200 deg C. Grease and line a loaf pan with baking paper ( 14 cm x 21 cm ). Place the combined pumpkin, oil and half the rosemary in a large ovenproof dish in a single layer and bake in the preheated oven, for 20 minutes or until the pumpkin is tender. Cool for 10 minutes and then mash in a large bowl. Reduce oven temperature 160 deg C. Mix together the flour, polenta and the remaining rosemary and then add to the mashed pumkin mixture Whisk eggs and sour cream together and then pour onto the mixture, stirring until just combined. Spread the mixture into the prepared pan and sprinkle over the pepitas, pressing gently into the surface. Cover loosely with a piece of foil. Bake in the preheated oven for 1 hour. Remove the foil and continue to bake for a further 20 minutes. Leave the loaf to stand in the pan for 5 minutes before turning out onto a wire rack to cool completely.

MIXED BERRY BAKED CHEESECAKE

There are so many different ways to prepare cheesecake along with an assortment of ingredients. The mixed berry cheesecake is very easy to prepare and none the the less delicious. This one is for you Robyn, 'happy birthday'. Ingredients....250 gm of plain chocolate biscuits, 125 gm of butter/ marg , melted, 2 x 250gm tubs of cream cheese, softened, 110 gm of castor sugar, 1 tbs of lemon juice, 2 eggs, lightly beaten, 80 gm of sour cream, 1 tbs of plain flour, 225 gm of frozen mixed berries, thawed. Preheat your oven to 160 deg C. Grease and line a 20 cm x 30 cm lamington pan. Process the biscuits until the mixture resembles fine breadcrumbs. Add the butter/ marg and process until just combined. Use your hand to press the biscuit mixture into the base of the prepared pan. Refrigerate intil firm. beat the cream cheese and juice in a large bowl with your electric mixer until smooth. Add the flour, sour cream and beaten eggs, beat until combined. Spread the cream cheese mixture over the biscuit base, sprinkle with the thawed berries. bake the cheesecake in the preheated oven for 35 minutes. Cool to room temperature, refrigerate until firm.

BRIOCHE .

Brioche is a rich, light yeast bread of French origin. It is made with a good amount of egg yolks and butter, usually baked in fluted oven proof moulds, though a traditional muffin pan is quite acceptable. There is no rule as to what shape you bake your brioche. Ingredients......375 gm of plain flour, 5 gm of dried yeast, 1/4 tsp of salt, 55 gm of castor sugar, 180 ml of warm milk, 5 egg yolks, lightly mixed, 125 gm of butter / marg, 1 extra egg yolk, lightly beaten, 1 dsp of castor sugar. Combine flour, yeast and salt in a large bowl. In a separate bowl mix together the sugar and milk, until the sugar dissolves. Add the milk mixture to the flour mixture, then stir in the egg yolks. Using a wooden spoon, stir until the mixture stiffens. Now your hands to mix until a firm dough forms. Divide the butter into 10 portions. Turn the dough onto a lightly floured surface and work each piece of bvutter/ marg into the dough, kneading well after each addition and the dough becomes smooth and glossy. Place the dough in lightly oiled large bowl, cover and stand in a warm place for about 2 hours or until the dough doubles in size. Grease 12 fluted ovenproof moulds or 12 hole muffin pan. Preheat your oven to 180 deg C. Divide the dough into 12 portions, remove about a 1/4 of each portion. Roll both the large and small portions into balls. Place the large portions in the prepared pan / moulds, make a small indent in the top of each portion with your fingertip. Place a small round on each indentation. Brush each brioche with the extra egg yolk and sprinkle with a little castor sugar. Stand uncovered, in a warm place for 1 hour or until the dough doubles in size. Bake the brioche in the preheated oven, uncovered for 20 minutes or until golden brown.

MY BREAD AND VEGETABLE LASAGNE.

Ingredients.....1 x 400gm can of condensed tomato soup, 2 x medium zucchini, 6 medium tomatoes, 2 cups of frozen mixed vegies, 1 cup of chopped onions, 8 slices of bread, 300 ml of Apera/ medium sweet sherry, 2 tbs of minced garlic, 1 dsp of minced ginger, cracked black pepper to taste, Italian herb mix, fennel seeds and chopped fresh / dried basil, grated cheese to scatter over top. Preheat your oven to 180 deg C. Lightly grease an ovenproof dish. Tear the bread slices into chunks. Use half of the torn bread to line the base of your dish. Slice 3 of the tomatoes and place over the bread chunks and then top with slices of one of the zucchinis. Sprinkle a scatter of fennel seeds and Italian herbs over. Top with a mix of the frozen mixed vegies, chopped onions and a layer of zucchini slices. Place the remainder of the bread slices over top. Finish off with slices of the remaining 3 tomatoes and a sprinkle of fresh / dried basil. In a separate bowl mix together the condensed soup, Apera sherry , the minced ginger and garlic. Pour the tomato soup mixture over the bread lasagne. Scatter over a layer of grated cheese and cracked black pepper to taste. Bake in the preheated oven for 50 minutes and enjoy the warm, welcoming aromas fill your house.

PESTO AND OLIVE SODA BREAD

Ingredients...350 gm of plain flour, 250 gm of wholemeal flour, 1 tsp of bi carb of soda, 1/2 tsp of salt, 3 tbs of pesto ( I used basil pesto, pecorino and cashews), 300 ml of buttermilk, 85 gm of sliced black olives, extra milk for glazing. Preheat your oven to 200 deg c. line a baking sheet with baking paper. Mix together the flours , salt and bi carb of soda in a large bowl. Combine the pesto and buttermilk, stir this into the flour mix with the olives and mix to a soft dough, add a little more liquid if needed. Shape the dough into a 20 cm / 8" round. Place on the prepared baking sheet. flatten slightly and cut a deep cross in the top with a sharp knife. Brush with a little extra milk. bake in the preheated oven for 35 minutes or until golden brown. the loaf should sound hollow when tapped on the base. Best served on the day it is baked with soup or cheese and or a salad.

REFRIGERATOR COOKIES.

Make this dough and keep it rolled in a log shape and tightly sealed in a plastic wrap. The dough will keep 3 for days in your refrigerator or 3 months in your freezer. Defrost the frozen dough in your refrigerator before slicing and baking. Ingredients......250 gm of room temp butter/ marg, 160 gm of icing sugar, 375 gm of plain flour. To prepare the cookie dough...beat the butter/ marg and icing sugar in a small bowl with an electric mixer until light and fluffy. Transfer to a large bowl. Stir the flour in two batches, into the butter/ marg mixture. Knead the dough on a lightly floured surface until smooth. Divide the dough in half. Roll each half into a 25 cm log. Wrap each log in cling film, refrigerate for 1 hour or until firm. Flavour variations..... Vanilla.. Beat 1 tsp of vanilla extractinto the butter/ marg and sugar mixture. Lemon....beat 1 tsp finely grated lemon rind into the butter/ marg and sugar mixture. Orange... beat 1 tsp of grated orange rindinto the butter / marg and sugar mixture. Chocolate.... Beat in 2 tbs of cocoa into the butter/ marg and sugar mixture along with 1/4 cup of chocolate chips. When you are ready to bake, preheat your oven to 180 deg C. Line 2 or 3 baking trays with baking paper. Cut the refrigerated / thawed logs into 1 cm slices and place on oven trays 2 cm apart. Bake uncovered in the preheated oven for 12 minutes or until lightly browned. Place cooked cookies on a wire rack to cool.

CHAI TEA ….Chaa-ye.

Chai is Indian tea, it is a spiced milk tea and sweet. Recipes of Chai vary, it comes from an ancient Ayurvedic beverage. Avurveda is a form of healing....a way of life too because it contains many disiplines relating to diet, hebal medicines, physical exercise, various therapies, and spiced tea was one of them. Chai tea is made from a good black tea with the addition of clove, cardamon, ginger, cinnamon, milk and of course sugar.

NUTTY FLAPJACK / SLICE

Ingredients....200gm opf rolled oats, 115 gm of granulated nuts, 55gm of plain flour, 115 gm of butter/ marg, 2 tbs of golden syrup, 85 gm of light muscovado sugar. Preheat your oven to 180 deg C. Grease and line a 23 cm / 9" square cake pan. Place the rolled oats, granulated nuts and flour in a large mixing bowl and stir together. Place the butter, golden syrup and sugar in a saucepan over a low heat and stir until melted. Pour the butter mixture onto the dry ingredients and mix well. Turn the mixture into the prepared pan and smooth with the back of a spoon. Bake in the preheated oven for 25 minutes or until golden and firm to touch. Mark into 16 pieces and leave to cool in the pan. when completely cold, cut with a sharp knife and remove from the pan.

GINGERNUTS

Ingredients......350 gm of self raising flour, pinch of salt, 200gm of castor sugar, 1 tbs of ground ginger, 1 tsp of bi carb of soda, 125 gm of butter/ marg, 75 gm of golden syruop, 1 egg, lightly beaten, 1 tsp of grated orange rind. Preheat your oven to 160 deg C. Line 2 oven trays with baking paper. Mix together the salt, flour, bi carb of soda, ginger and sugar in a large bowl. Heat the butter / marg and golden syrup in a small saucepan over a low heat until the butter/ marg has melted. Remove from the heat to carefully shape and allow to cool a little, then pour onto the dry ingredients. Add the beaten egg and orange rind. Use your hands to shape the dough into 30 even sized balls. Place the balls well apart on the prepared oven trays and then slightly flatten them with your fingers. Bake in the preheated oven for 20 minutes or until lightly golden, then transfer to a wire rack to cool completely.

TOMATO TART.

Ingredients....1 sheet of thawed puff pastry, 2 tbs of butter/ marg, 1 tbs of castor sugar, 500 gm of cherry tomatoes, halved, 2 tbs of minced garlic, 1 dsp of white wine vinegar, fresh oregano or a sprinkle of Italian herbs to serve. Preheat your oven to 200 deg C. Grease a 20 cm round ovenproof dish. Melt the butter/ marg in a medium saucepan. Add the sugar and stir over a medium heat until just golden brown. Remove from the heat and quickly add the tomatoes, garlic and vinegar, stirring to coat evenly. Season with the cracked black pepper. Now tip the tomato mixture into the greased dish, spreading evenly. Place the pastry sheet over the top of the tomatoes, tucking in the edges. Pierce with a fork to release the steam. Bake in the preheated oven for 30 minutes. Leave rest for for 3 minutes. Now run a knife around the edge and turn out onto a warmed plate. Garnish with Italian herbs or scatter with fresh oregano to serve. N.B. The first time I made this dish I used whole tomatoes, (chopped) the herbs and garlic. I placed these in the greased dish, topped with grated cheese and poured over 2 beaten eggs. Placing the pastry sheet on top. Followe with the same baking time.

BREAD AND TOMATO SOUP.

My gift to you...a simple and delicious supper. Ingredients....300 gm of sourdough bread, 125 ml of chicken stock, 4 tbs of canola/ rice bran oil, 4 tbs of fresh sage leaves, chopped, 3 tbs of minced garlic, 800 gm of canned diced tomatoes, 1 tsp of sugar, 225 ml of hot water, cracked black pepper to taste, 60 gm of grated Parmesan cheese to garnish. Chop the sourdough into rough chunks about 1" square / 2.5 cm. Place the stock in a large saucepan along with the oil and simmer over a medium heat until reduced by half. Add the bread chunks and garlic and fry over a high heat until the bread becomes crispy and the liquid has been soaked up. Add the tomatoes and sugar, stir and simmer for 15 minutes. Add the hot water to thin the soup to your preferred consistency / thickness. Simmer for a further 5 minutes, taste and adjust the seasoning. Ladle into warmed bowls and sprinkle with the grated Parmesan cheese on top to serve.

BROCCOLINI, PANCETTA AND CHEESE GALETTE.

Ingredients.....1 sheet of thawed, ready rolled puff pastry, 225 gm of broccolini florets, halved if necessary, 100gm of pancetta, diced, 1 red onion, sliced, 100gm of tasty cheese, I used a blue veined cheese, chopped, pine kernels to top. Preheat your oven to 200 deg C. Line a baking sheet with baking paper. Place the pastry sheet on the lined baking sheet and lightly score a line all around 1/2 " of the edge. Steam or boil the broccolini until just tender and drain. Fry the pancetta with the onion, stirring until the onion is tender, stir in the broccolini, season with cracked black pepper. Spread the broccolini mixture over the pastry, leaving the border clear. Scatter the cheese you have chosen to use over the the top along with a scatter of pine nuts. Bake in the preheated oven for 30 minutes or until the pastry is golden and risen. Serve warm with a green leaf and tomato salad.

STIRRING CHANGE

Change is inevitable...but it is tradition that gives us our identity and strength. The old ways of doing things are often the old ways because they are the best ways and never more so than in the kitchen....Think of the wooden spoon, a thousand years of progress has not improved on that most simple of designs and a must have in every kitchen.