PEA AND HAM SOUP.

Pork bones are not available all year round in the supermarket meat section, but you will be able to get the bones from your local butcher shop. Ingredients.....440 gm of dried split green peas, 750 gm of ham bones, 2.5 litres of water, 1 celery stick including leaves, chopped, 1 carrot, chopped, 1 onion, chopped, 3 leeks sliced, 1 potato, chopped. Place the split peas in a large bowl and cover with water. Leave to soak overnight. Drain and place the peas in a large pot along with the ham bones, water, celery, carrot and onion. Cover the pot with a lid and slowly bring to the boil over a medium heat. Reduce the heat and simmer the soup for 2 hours or until the peas are very soft. Add the potato and leek and cook for a further 30 minutes, until the vegtables are tender. Remove the bones from the soup, allow to cool and then cut off all the meat . Finely chop the meat and set aside. Transfer the soup to a large bowl to cool, then push it through a large wire seive back into the pot. Stir through the meat and slowly reheat the soup to serve. It is optional, but you can garnish with a small sprig of carrot leaves to serve.

FRENCH ONION SOUP.

Ingredients.....1 kg of onions, about 6 onions, 60 gm of butter/ marg, 1 tsp of sugar, 30 gm of plain flour, 2 litres of beef stock, 1 stick of french bread, 60 gm of grated tasty cheese. Peel the onions and cut them into fine rings. Heat the butter/ marg.in a large pot. Add the onion rings and cook over a low heat for 20 minutes or until the onions are tender. Add the sugar and flour to the pot and cook, stirring for 2 minutes or until the mixture is just turning golden. Gradually stir in the stock and bring to the boil. Reduce the heat to a simmer and simmer over a low heat for 50 minutes. Season with cracked black pepper to taste. Slice the breadstick into 2 cm / 3/4" slices. Arrange the slices on a baking tray. Cook under a preheated grill until golden on one side. Turn the slices over and sprinkle each slice with the grated cheese. Cook under the hot grill until the the cheese has melted. Serve the soup topped with the grilled cheese toasts. Garnish with sliced chives( optional).

CREAM OF TOMATO SOUP.

Ingredients...1 tbs of rice bran oil/canola oil, 1 onion, finely chopped, 2 tbs of minced garlic, 3 x 400 gm cans of diced tomatoes 750 ml of chicken stock, 1 tbs of tomato paste, 1 dsp of soft brown sugar, 250 ml of cream. Heat the oil in a large pot, add the chopped onion and cook until tender. Add the minced garlic, stirring through. Add the tomatoes, stock, tomato paste and sugar to the pot. Bring to the boil over a low heat. Simmer the soup, partially covered with a lid for 20 minutes. Allow the soup to cool a little . Use a blender or a hand food processor to process to until smooth. Stir through the cream and reheat very gently over a low heat. Season with cracked black pepper to taste and dress with parsley.

A HEARTY VEGETABLE SOUP

Ingredients....220 gm of dried soup mix, ( dried soup mix is a combination of split peas, barley, lentils and dried beans. It is available from supermarkets and health food shops ), 2 tbs of rice bran oil/ canola oil, 1 large onion, finely chopped, 1 green capsicum,chopped, 2 zucchinis/ courgettes, sliced, 2 celery sticks, sliced, 125 gm of sliced mushrooms, 2 carrots, washed and sliced, 1 large potato, peeled and chopped, 500 gm of pumpkin, peeled and chopped, 2 litres of vegetable stock. Put the soup mix in a large bowl and cover it with cold water. Leave to soak for 8 hours. Heat the oil in a large pot and cook the onions until tender and lightly golden. Add the green peppers, zucchinis, celery and mushrooms. Add the potato, carrots and pumpkin and stir to combine. Pour in the stock. Drain the soup mix and add to the pot. Bring the soup to a slow boil over a medium heat. Partially cover the pot with a lid and simmer for about 45 minutes or until the vegeatables and soup mix are very soft. Season with salt and cracked black pepper to taste. Garnish with chopped parsley.

IT’S SOUP SEASON…CHICKEN NOODLE SOUP.

With a nourishing bowl of soup, a salad and some bread you have an easy, complete meal. Ingredients......2 litres of chicken stock, 1 onion, chopped, 175 gm of finely shredded cooked chicken, 150 gm of vermicelli, 2 tbs of minced garlic, 30 gm of chopped parsley. Put the stock in a large saucepan, add the garlic and chopped onion and cook over a medium heat until the onion softens. Add the shredded chicken and simmer for 2 minutes to heat through. Break the vermicelli into pieces and add them to the saucepan, cook until the noodles are tender. Stir the chopped parsley through the soup. Serve the soup hot. N.B Vermicelli noodles look like spaghetti but they are much thinner.

PIZZA MARGHERITA

Ingredients.......4 mini pizza bases, 2 tbs of olive oil, 400 gm can of diced tomatoes, 1 bay leaf, 8 chopped basil leaves, 1 tsp of dried thyme, 1 tbs of minced garlic, 150 gm of baby bocconchini cheese, thinly sliced. Preheat your oven to 210 deg C. Line two baking trays with baking paper. Place the pizza bases on the lined trays. Place the diced tomatoes, bay leaf, basil, garlic and thyme in a small saucepan along with 1 tbs of the oil in a small saucepan. Bring to a simmer over a low heat, stirring occasionally until thickened. Leave to cool and remove the bay leaf. Once cooled, spread the sauce over the bases, leaving a 3 cm / 1 and 1/4 " border. Arrange the sliced bocconcini over the top and drizzle with the remaining olive oil. Bake for 15 minutes or until crisp and bubbling. Serve warm.

MERINGUE DONUTS.

Ingredients.......5 cm/ 2" round cookie cutter, 2 egg whites, 115 gm of castor sugar, 5 tbs of whipped cream, strawberry / raspberry jam for spreading. Preheat your oven to 160 deg C. Line a baking tray with baking paper. Use a 2"/ 5 cm round cookie cutter to draw 10 circles on the baking paper. Beat the egg whites using an electric beater until stiff peaks form. Add the sugar, a tablespoon at a time, beating well after each tablespoon. Continue beating the mixture until thick and glossy, and the sugar has dissolved. Place the mixture in a piping bag fitted with a plain nozzle. Pipe around the inside edges of the marked circles on the baking paper. Place in the preheated oven and bake for 30 minutes or until meringues are pale and dry. Turn the oven off and leave the meringues to cool in the oven with the door slightly open. When the meringues are completely cooled, sandwich meringue pairs together with the jam and cream. All that is left to do, is enjoy..

RHUBARB AND CUSTARD MUFFINS

This recipe is for Maureen and Roel, who supply me with their homegrown rhubarb. Ken and I purchased 4 crowns of rhubarb, years ago in the Mornington Penisula. They were already a decade and half old when I transplanted them in my potted garden at The Manor, in 2016. I have 2 surving crowns that are struggling well into their second decade. Thank you for sharing the rhubarb from your garden. Ingredients.......185 gm of castor sugar, 300 gm of chopped rhubarb, 280 gm of self raising flour, 90 gm of custard powder, 125 gm of castor sugar, 1 egg , lightly beaten, 30 gm of butter/ marg, melted and cooled, 250 nml of milk. preheat your oven to 180 deg C. Line a standard 12 hole muffin pan with muffin liners. Combine the 185 gm of castor sugar and 250 ml of water in a small saucepan and stir over a medium heat. Add the rhubarb pieces.and and cook until tender. Transfer to a bowl, drain and cool, being careful not to break up the rhubarb. Mix together the flour and custard powder in a medium bowl. Stir in the 125 gm of castor sugar. In a separate bowl mix together the lightly beaten egg, butter/ marg and milk, add this to the dry ingredient mix. Fold until just combined. Fold in the rhubarb. Divide the mixture among the muffin liners. Sprinkle with sugar and bake in the preheated oven for 20 minutes or until golden. Cool for 5 minutes in the muffin pan, then transfer to a wire rack to cool completely.

VEGETABLES AND FRUIT GROWN IN THE BACK YARD GARDEN.

I have a very small back yard, but have a quince tree, lime tree, fejoia tree, grow rhubarb, rosemary, basil, oregano, parsley and saffron ....all in pots. I have just harvested my first homegrown pumpkins, grown from seeds germinated in the worm farm.

SUNKEN SUBS

Ingredients......4 hot dog rolls, 20 gm of butter/ marg, 1 tbs of minced garlic, 420 gm of tinned spaghetti in tomato sauce, 80 gm of chopped bacon pieces, 100 gm of grated tasty cheese. Preheat your oven to 180 deg C. Line a baking tray with baking paper. Cut the hot dog roll in half horizontally and place on the lined baking tray. Heat the butter / marg in a small pan. Add the minced garlic and cook for 2 minutes. Brush a little of the butter/ marg mixture on each half roll . Top with the spaghetti, bacon pieces and cheese. Bake in the preheated oven for 15 minutes or until the cheese has melted. These are always well received in The Manor.

CARAMEL SLICE.

Ingredients... Base....60 gm of plain flour, 60 gm of self raising flour, 90 gm of desiccated coconut, 100 gm of butter/ marg, 115 gm of soft brown sugar. Filling...30 gm of butter/ marg, 2 tbs of golden syrup/ honey, 400gm of sweetened condensed milk, Topping....150 gm of 70% cocoa chocolate, roughly chopped, 40 gm of butter/ marg. Preheat your oven to 180 deg C. Line a shallow 28 cm x 18 cm / 11"x 7" baking pan. Mix the flours together and stir in the coconut. Make a well in the centre. Combine the butter / marg and sugar in a saucepan and stir over a low heat until the butter/ marg has melted. Pour into the dry ingredients and stir well to combine. Press the mixture into the lined pan with the back of a spoon. Bake in the preheated oven for 10 minutes, then set aside to cool. To make the filling, combine the butter/ marg, syrup and condensed milk in a saucepan. Stir over a low heat until smooth, continue stirring for 10 minutes. Pour the mixture over the pastry base and bake for 20 minutes. To make the topping, place the chocolate and butter/ marg in a saucepan over a low heat and stir until smooth. Spread the chocolate mix over the caramel and leave to set. When set lift the slice from the pan and cut into squares.

HOW TO MAKE BREAD ROLLS.

Use bread flour, it is called strong flour. It comes in white, wholemeal and granary (mixed seeds). Yeast likes warmth to grow and this will help your bread rise. If all the equipment you work with are warm, such as the bowl and the room temp, this will help. Make sure the water you use is not too hot or this will kill the yeast and your bread won't rise. Okay, let's start. Ingredients.....25 gm of butter/ marg, 1 egg, beaten, 225 gm of strong white flour, 225 gm of strong wholemeal flour, 1 dsp of instant dried yeast, 1 tsp of salt, 1 tsp of brown sugar, 275 ml of warm water. Preheat your oven to 220 deg C. Line an oven tray with baking paper. Place the flour, yeast, sugar and salt in a bowl and rub in the butter with your fingertips. Make a well in the centre and pour the warm water in, mixing with a wooden spoon. Now use your hands to make the dough into a ball. Spread your work surface with flour and knead the dough by streching and folding the dough over and pressing your knuckles into the dough. Repeat the kneading proces for 5 minutes. Shape the dough into a ball and cut into 12 even sized pieces. Roll them into small balls. Place the dough balls on the prepared tray. Cover with cling wrap and leave in a warm / draught free spot for about 40 minutes or until they have doubled in size. When they have doubled in size, brush the uncooked buns with the beaten egg. Finally finish off with a scatter of seeds on the top of the buns. ( sesame, poppy, sunflower, pumpkin). Bake in the preheated oven for 20 minutes or until golden. You can serve your rolls fresh from the oven or cold with your favourite filling.

BAKED RICE CUSTARD.

This is dish is another golden oldie from years ago, but always well received and is a very comforting dessert. Ingredients.......75 gm of cooked white rice, 30 gm of sultanas, 3 eggs, 500 ml of milk, 125 ml of cream, 60 gm of castor sugar, 1 tsp of vanilla extract, ground nutmeg. Preheat your oven to 160 deg C. Grease a 1 litre casserole dish. Place the casserole dish in a large baking dish half filled with water. Place the cooked rice and sultanas in the casserole dish. In a large jug, whisk together the eggs, milk, cream, sugar and vanilla. Pour the egg mixture over the rice and sultanas. Place the casserole dish in the waterbath in the oiven. Bake in the preheated oven for 30 minutes. Stir the mixture gently with a fork and cook for a further 30 minutes, then stir again with a fork. Sprinkle the surface with nutmeg. Bake for a further 20 minutes or until the custard is just set. Serve warm or cold.

STUFFED PEPPERS ( CAPSICUMS).

Ingredients...... 2 large capsicums, mix the colours for a more colourful meal, 110 gm short grain rice, 1 tbs of oil, 1 onion, finely chopped, 2 tbs of minced garlic, 6 cherry tomatoes, chopped, 125 gm of tasty grated cheese, 25 gm of finely grated Parmesan cheese, 1/4 cup of fresh basil, chopped, 1/4 cup of fresh parsley, chopped. Preheat your oven to 180 deg C. Line an oven tray with baking paper. Slice the capsicums in half lengthways, remove the seeds and white membrane. Cook the rice in a large pot of boiling water until tender. Drain well and set aside in a mixing bowl to cool. Heat the oil in a frying pan and cook the onion until tender, stirring through the minced garlic. Add the onion and garlic mix to the rice, along with all the remaining ingredients. mix everything together and season with cracked black pepper to taste. Spoon the rice mixture into the capsicum shells, and place them on the prepared oven tray. Bake for 30 minutes in the preheated oven or until the capsicums are soft and the filling is golden on top.

FLOWERS…

Humans eat the flowers of brocoli and cauliflower plants. The sweet nectar in other flowers feeds birds, bats and bees. From this nectar bees make honey to feed their young and we eat their honey too.

BACON, SOUR CREAM AND CHIVES POTATOES.

Remember back in the 80's when baked jacket potatoes were all the rage? Well I am bringing them back ... Ingredients........4 medium potatoes, 50 gm of butter/ marg , cut into 4 cubes, 120gm of chopped bacon pieces, 80 gm of sour cream, 1 spring onion , green part only , sprinkle of fresh or dried chives. Preheat your oven to 190 deg C. Line an oven rack with baking paper. Srub the potatoes, rinse well and pat dry. Pearce the potatoes all over with a skewer. Place the potatoes on the prepared oven tray and bake intil the potatoes are soft all the way through when tested with a skewer. Cut a deep cros in the top of each potato. Squeeze the base of the potatoes gently to open the top up. Spoon a dollop of sour cream into each potato, top with the bacon pieces and sprinkle with chives.

HONEY FLAKES….

Ingredients.....5 cups of cornflakes, 2 ozs marg/ butter, 2 tbs of castor sugar, 1 tbs of honey. Preheat your oven to 160 deg C. Paper pattie pans. Melt the marg/ butter, honey and sugar over a low heat or in your microwave. Mix the combined liquid mix with the cornflakes. Spoon the combined mixture into the pattie pans. Bake in the preheated oven for 15 minutes or until golden.

SUNDAY BRUNCH

Ingredients..... 2 thin slices of bread, peanut butter, honey, 1 medium banana, mashed. Spread the slices of bread with peanut butter. Spread the mashed banana over one peanut butter covered slice. Drizzle honey over the mashed bananaa and top with the remaining peanut butter covered slice. Finish off the banana bread by heating the sandwich, in a lighly greased pan over a medium heat for 3 minutes on each side or until heated through. Enjoy with a cuppa of choice...

SEARED SCALLOPS ON RICE NOODLES WITH ASPARAGUS AND CHILLI SAUCE.

Ingredients.......3 bunches of asparagus, trimmed and halved, 375 gm of rice noodles, 4 spring onions, sliced thinly on the diagonal, 1 tbs of sesame oil, 30 large scallops, 280 ml of sweet chilli sauce. Heat a large pot of water to boiling. Drop in the asparagus and return to the boil, remove the asparagus after 5 minutes and set aside. Put the rice noodles into the boiling water and simmer for 3 minutes, drain through a colander. Mix through the sliced spring onions. Simmer the chilli sauce in a small saucepan. Heat the sesame oil in a frying pan over a high heat. Sear the scallops in batches for 1 minute on each side. To serve divide the noodles between the serving plates, top with asparagus and scallops. Spoon over the warmed chilli sauce and serve immediately.

BLUEBERRY NUT LOAF

Ingredients....250 gm of plain flour, 1 dsp of baking powder, 1/2 tsp of salt, 1/4 tsp of bi carb of soda, 1/4 tsp of ground nutmeg, 125 gm of raw castor sugar, 60 gm of granulated nuts, 2 eggs, lightly beaten, 4 tbs of milk, 125 ml of orange juice, 1 dsp of grated orange juice, 90 gm of butter/ marg, melted, 155gm of fresh blueberries. Preheat your oven to 180 deg C. Grease a loaf pan (8"x 4" / 20cm x 10cm) well. In a large bowl mix together the flour, baking powder, bi carb of soda, salt, nutmeg and sugar. Mix in the granulated nuts. Make a well in the centre of the dry mixture. In a medium bowl, mix the lightly beaten eggs with the milk, orange juice, orange rind and melted butter/ marg. Add the combined egg mixture to the flour mixture. Mixing until just combined. Gently fold in the blueberries. Pour the batter into the prepared loaf pan and bake in the preheated oven for 60 minutes or until golden and risen. Cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.

CHEESE AND BACON DAMPER

Ingredients......310 gm of self raising flour, 3 tbs of butter/ marg, 1 dsp of dried parsley flakes, 1 tsp of dried chives, 260 gm of grated tasty cheese, 150 gm of diced bacon pieces, 1 egg lightly beaten, 185 ml of milk. Preheat your oven to 180 deg C. Line a baking tray with baking paer. Place the self raising flour in a large bowl and rub the butter / marg in with your fingertips, until the mixture looks like breadcrumbs. Stir in the parsley flakes, chives, cheese and bacon pieces. Mix well to combibne. In a separate bowl combine the egg and milk. Stir the milk mixture into the flour and using a round blade butter knife mix to a soft dough. Turn the dough onto a lightly floured board and knead lightly. Shape the dough into a cob and cut a deep cross in the centre. Place on the lined tray and bake in the preheated oven for 30 minutes or until risen and golden.

GOAN PRAWN CURRY.

Ingredients........1 tbs of oil, 2 tbs of curry paste, 1 onion, finely chopped, 8 cherry tomatoes, chopped, 2 tbs of minced garlic, 1- 2 tbs of chilli flakes, 1 tbs of minced ginger, 2 tbs of tamarind paste, 80 ml of coconut cream, 500 gm of peeled and deveined prawns / shrimps. Heat the oil in a large frying pan and fry the curry paste till it is aromatic ( about a minute). Add the onion and fry until tender and golden. Add the chopped cherry tomatoes, chilli flakes, garlic and ginger. Fry over a low heat, stirring occasionally, for 10 minutes or until the oil separates from the sauce. Add the taramind paste to the pan and slowly bring to the boil. Add the coconut cream and stir to combine. Add the prawns / shrimps and bring everything slowly to the boil. This sauce is not very liquidy, but it needs to hot to cook the prawns / shrimps, simmer for 5 minutes or until they turn bright pink all over. Stir the mixture around while cooking. Serve with steamed rice / grains and or Indian breads.

CHOC ROUGH MUFFINS

Ingredients.......125 gm of butter/ marg, 125 gm of raw castor sugar, 2 eggs lightly beaten, 250 gm of self raising flour, 4 tbs of cocoa powder, 175 gm of choc chips, 45 gm of desiccated coconut, 185 ml of milk. Preheat your oven to 180 deg C. Grease a 6 hole, 1 cup capacity muffin tray. Beat together the butter/ marg and sugar until light and fluffy. In a separate bowl combine the cocoa and flour along with the coconut, choc chips and milk. Now add this mixture along with the beaten eggs to the butter/ marg mix. Mix until just combined. Divide the mixture evenly between the 6 muffin holes. Bake in the preheated oven for 35 minutes or until a skewer inserted comes oput clean. Turn out onto a wire rack to cool.

CHICKEN FOR DINNER…….

Ingredients......500 gm of chicken breast, 1/4 cup of plain flour, 1 egg, lightly beaten, 1 cup of quinoa flakes, cooking oil spray, your choice of cooked vegetables to serve. Preheat your oven to 180 deg C. Line a baking tray with baking paper. Slice the chicken breast into finger sized pieces. Place the flour in a snap lock bag, add the chicken pieces and shake to coat. Remove the chicken from the bag, dip into the beaten eggs and coat with the quinoa flakes. Place the coated chicken pieces on the lined tray and chill for 10 minutes. Spray the chicken with oil and place the in the preheated oven. Cook for 20 minutes until chicken is golden and cooked through. Divide the cooked vegetables between the serving plates and add the chicken to serve.

NUTELLA / HAZELNUT SPREAD RICE PUDDING

Ingredients..... 1 litre of milk, 20 gm / 1 and 1/2 tbs of castor sugar, 1 dsp of vanilla extract, 100 gm of aborio rice, 3 tbs of nutella / hazelnut spread. Bring the milk, vanill extract and sugar to the boil in a small saucepan. Reduce the heat and add the rice to the milk mixture and cook over a gentle heat until the liquid has been absorbed. Remove the saucepan from the heat and stir through the spread, making sure it is well combined. Divide the mixture between 4 dishes and leave to cool. Top with a swirl of the hazelnut nut spread to serve .

WHAT DO YOU KNOW ?

Here are the answers to April's challenge: 1. Drippings 4. Treacle 2. Plump 5. Water bath 3. Steam 6. Fudge Here is the May chellenge for you: 1. A confection made of egg whites, honey and nuts ? 2. Edible pumpkin seeds with husks removed? 3. A sweet edible coating? 4. Tiny tube shaped pasta used un soups? 5. Rich fudge like biscuit usually made with chocolate and cut into squares? 6. To incorporate air into food to make it lighter?

ZUCCHINI SLICE

Ingredients.....5 eggs, 1 cup of plain flour, 1 and 1/2 tsp of baking powder, 1/4 cup of rice bran/ canola oil, pinch of salt, 1/2 tsp of cracked black pepper, 2 cups of grated zucchini, firmly packed , 1 medium onion , finely chopped, 200 gm of diced bacon pieces, 1 cup of grated tasty cheese, 200 gm of feta cheese, finely chopped, 2 tbs of chopped fresh herbs, parsley and or basil. Preheat your oven to 180 deg C. Line a 22cm x 33 cm slice tray with baking paper. Whisk the eggs in a large bowl to combine. Add the flour, baking powder, salt, pepper, oil and whisk until smooth. Add the remaining ingredientsand stir until well combined. Spread the mixture evenly over the prepared tray. Bake in the preheated oven for 40 minutes or until the top is golden and a skewer inserted comes out clean. Cool in the tray then cut into slices to serve warm or cold. Store covered ion refrigerator for upto 3 days. To freeze , cut the cold slice into squares and individually wrap in plastic wrap and freeze for up to 3 months.

CHEESE AND APPLE SCONES.

Ingredients......210 gm of self raising flour, 1 tsp of baking powder, pinch of salt. 60 gm of fine oatmeal, 1 tsp of mustard powder, 1 tsp of brown sugar, 4 tbs of butter/ marg, 125 gm of grated tasty cheese, 1 apple peeled, cored and thinly sliced into pieces, 5 tbs of sour cream, extra sour cream for glazing. Preheat your oven to 200 deg C. Line a baking sheet with baking paper. Mix the flour, baking powder and salt together in a large bowl. Stir throught the oatmeal, sugar and mustard pwder. Rub in the butter/ marg with your fingertips until it resembles breadcrumbs. Fold in the cheese and apple and just enough sour cream to make a soft dough ... NOT a sticky dough. Turn the dough out onto a lightly floured surface and gently shape the dough out into a thickness of 1 "/ 2 cm. Cut out into 10 - 12 scones. Place the scones on the prepared baking sheet. Brush the tops of the scones with a little extra soured cream and dust lightly with oatmeal. Bake in the preheated oven until well risen and golden. Transfer to a wire rack to cool.

CHICKEN IN A GINGER SAUCE.

Ingredients.......30 gm of plain flour, 1/2 tsp of cracked black pepper, 8 chicken pieces, 30 gm of butter/ marg, 300 gm of ginger marmalade, 1 onion, chopped, 125 ml of bar be que sauce, 2 tbs of soy sauce, 60 gm of sliced and drained water chestnuts, 1 green capsicum, sliced into thin strips. Lightly spray the bowl of your slow cooker with cooking oil. Melt the butter/ marg in a large frying pan over a medium heat. Cook the chicken until lightly browned. Place the lightly browned chicken pieces in the bowl of your slow cooker and turn the cooking temperature to high. Combine the marmalade, onion, bar be que sauce and soy sauce in in a small bowl along with the cracked black pepper and mix well. Pour the marmalade mixture over the chicken pieces in the slow cooker. Add the water chestnuts and capsicum, cover the slow cooker and cook on high for 3.5 - 4 hours, until a skewer inserted into the thickest parts of the joints, sees the juices run clear. The aromas wafting from the slow cooker are so inviting... I serve this dish with steamed mixed grains, it is your dish, serve it as you like.

RAW CHOCOLATE BROWNIES

Ingredients......128 gm of almond meal, 60 gm of cocoa powder, 130 gm of crunchy peanut butter, 80 gm honey, 80 gm nutella. Line a 17cm x 11cm pan with baking paper. Combine all the ingredients in a bowl with a pinch of salt and stir well. Press the mixture into the prepared panand refrigerate for intil set. Slice to serve.

MINI SAVOURY CROISSANTS

Ingredients.......2 sheets of puff pastry, 1 egg, lightly beaten, 1 tb s of water. Asparagus and cheese filling.....60 gm of tasty grated cheese, 4 fresh asparagus spears , blanched and finely chopped, 1/4 tsp of cracked black pepper, 1/4 tsp of ground paprika. Preheat your oven to 200 deg C. Line 2 baking trays with baking paper. In a large bowl , combine the grated cheese, asparagus, paprika and pepper. Lay out the puff pastry sheets and cut each sheet into 4 squares. Fold each square into a triangle. Divide and place a little of the filling across the base of each triangle. Roll up the pastry from the base and mould into a croissant shape. In a small bowl mix the water with the lightly beaten egg and brush over the croissant. Place the croissants on the lined oven trays. Bake until puffed and golden. Serve hot or cold.

PIZZA MUFFINS

Ingredients.......1 tbs of canola / rice bran oil, 1 onion, finely chopped, 1 tbs of minced garlic, 150 gm of chopped ham pieces, 80 gm of grated tasty cheese, 2 eggs lightly beaten, 1 cup of crushed pineapple, 1 and 1/2 cups of plain flour, 1 dsp of baking powder, 75 gm of butter/ marg, melted, 1 tsp of dried oregano leaves. Preheat your oven to 180 deg C. Grease a 12 hole muffin tray. Heat the oil in a frying pan and gently fry the onion until tender, add the minced garlic and ham pieces. Cool the mixture and add the remaining ingredients. Stir gently to combine .... do not over beat. Three quarter fill each muffin cup, then bake in the preheated oven for 20 minutes or until a skewer inserted comes out clean. Once baked and cooled these muffins can be frozen. Place a frozem muffin/s in the lunchbox and it will thaw in time for lunch...

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 ... bring the raspberries and icing sugar to the boil, then simmer 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 plate. 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 into the prepared pan. Cover with foil and refrigerate for a minimum of 2 days before serving.

CHIA SEED AND FRUIT CRUMBLE

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 ovenproof dish 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, the mixture will be very crumbly. Bake in the preheated oven for 45 minutes or until a skewer inserted comes out clean. Remove the dish from the oven, but leave to cool in the dish. This crumble really makes all the difference to your dessert. Serve the crumble with ice cream and or yoghurt.

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 MUFFINS

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. Line a 12 hole muffin tray with muffin cases. 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. Do not over mix. Pour into the prepared muffin holes. Bake in the preheated oven for 20 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 ..(optional)....combine the icing sugar, honey and sufficient water to make a soft glace. Spread over the top of the cooled muffins. 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.

SPAGHETTI PASTA WITH PEANUT BUTTER AND VEGETABLES

Ingredients......250gm of spaghetti, 1 tbs of canola/ rice bran 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 low, now add the sweet soy sauce, minced ginger, brown sugar and the peanut butter. Stir to combine and stir through 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.