GINGER AND LEMON BARS.

Ingredients....1 and 3/4 cups of plain flour, castor sugar, 125 gm of glace ginger, chopped, 185 gm of butter/ marg, melted, 1 egg lightly beaten, 2 tbs of lemon juice, 60 gm of flaked almonds. Preheat your oven to 180 deg C. Well grease a lamington pan ( 16cm x 26cm ). Mix the flour and sugar together in a large bowl, mix in the ginger, cooled butter/ marg, egg and lemon juice. Press the combined mixture evenly over the base of the prepared pan and press the flaked almonds on top. Bake in the preheated oven for 45 minutes or until golden brown. Cool in the pan. Turn out and cut into slices when cold.

BEEF IN GUINNESS.

Ingredients....1.5 kg of chuck steak, cut in 3 cm pieces, cracked black pepper to taste, 1/4 cup of plain flour, 1/4 cup of canola oil/ rice bran oil, 4 onions cut into wedges, 1 tbs of dried thyme leaves / 1/4 cup of fresh thyme leaves, 500 ml of Guinness stout, 250 ml of beef stock, 1/4 cup of tomato paste, 60 ml of Worcestershire sauce, 4 small parsnips, trimmed and quartered, mashed potato/ sweet mashed potato, if you desire. Preheat your oven to 180 deg C. Heat 1 tbs of the oil in a large oven proof saucepan with a lid over a medium heat. Add 1/2 of the beef, turning occasionally until browned. Transfer to a bowl and repeat with the remaining oil and remaining beef and add to the sealed beef in the bowl. Add the remaining oil and onion to the pot/ saucepan, cook until tender, stirring occasionally. Finally return the beef to the saucepan/ pot with the thyme, Guinness, stock, tomato paste, and Worcestershire sauce. Increase the heat to high and bring to the boil. cover with the lid and cook in the oven for 1 hour or until the meat is tender. Add the parsnips and cook for a further 45 minutes. Serve with mashed potato / mashed sweet potato.

LEMON RICOTTA CAKE.

This is a lemony cake from Sardinia and is quite different from a traditional cheesecake, but a cheesecake non the less. Ingredients....75 gm of butter/ marg, 175 gm of castor sugar, 75 gm of ricotta cheese, 3 eggs at room temp, separated, 175 gm of plain flour, grated rind o f 1 lemon, 3 tbs of lemon juice, 1 and 1/2 tsp of baking powder, icing sugar for dusting. Preheat your oven to 180 deg C. Grease and lightly sprinkle with fine polenta a 23 cm round baking pan. Cream the butter / marg and sugar together until smooth. Beat in the ricotta cheese. Beat in the egg yolks along with 2 tbs of the flour, lemon rind and juice. Mix the remaining flour with the baking powder and beat into the batter until just blended. In a separate bowl beat the egg whites until they form stiff peaks. Fold them carefully into the batter. Transfer the mixture to the prepared pan. Bake in the preheated oven for 45 minutes, or until tested with a skewer inserted comes out clean. Allow the cake to stand in the pan for 10 minutes before turning out onto a wire rack to cool. Liberally sprinkle icing sugar over the top before serving.

FRENCH MUSTARD DRUMSTICKS.

These are delicious, easily prepared and great served as a main with vegetables or a light lunch alongside a salad. A great way to make the most of prices of a bulk buy of chicken drumsticks. Ingredients....1 and 1/2 tbs of soy sauce, 3 tbs of canola / rice bran oil, 1 tbs of mustard seeds, 3 tbs of french mustard, 1 tbs of lemon juice, 8 chicken drumsticks. ( If you do not have any mustard seeds, you can replace the French mustard and mustard seeds by purchsing a jar of wholegrain mustard.) Preheat your oven to 180 deg C. Lightly grease a baking dish . In a bowl, mix together soy sauce, oil, mustard seeds, mustard and lemon juice. Place the drumsticks in the prepared dish, pour over the mustard sauce and bake in the preheated oven for 35 minutes. These can be served hot or cold.

THAI FRIED BANANAS.

This is so simple and quick, bananas fried in butter/ marg, brown sugar, lime juice and sprinkled with toasted coconut and served with thick and creamy yoghurt. Ingredients.......40 gm of butter/ marg, 4 large slightly under ripe bananas, 2 tbs of desiccated coconut, 4 tbs of lime juice, lime slices to serve (optional), thick and creamy yoghurt. Heat the butter/ marg in a large pan and fry the bananas for for 2 minutes on each side or until they are lightly golden in colour. Sprinkle the sugar over the bananas, add the lime juice and cook , stirring until the sugar has dissolved. Dry fry the coconut in a small pan until lighly browned, remove from heat and set aside. Place the bananas on a serving dish. sprinkle over the toasted coconut. Serve with a thick and creamy yoghurt. Delicious...

TOMATOES MEDITERRANEAN

Ingredients.....2 small eggplants cubed and sprinkled with salt, set aside for 1 hour, then rinse the eggplants, this will eliminate any bitterness. ! tbs of oil, 1 large onion sliced into fine wedges, 8 cherry tomatoes, sliced in half, 500gm of zucchini, sliced, 420 gm can of condensed tomato soup, 1/3 rd cup of water, 1 tbs of finely chopped fresh basil / 1 tsp of dried basil, cracked black pepper to taste. Heat the oil in a large pot and gently saute the eggplants, zucchini, onions and tomatoes for 10 minutes. Combine the soup and water and add to the pot with the herbs. Simmer gently for 30 minutes. Serve with a pasta of your choice.

BANANA, HONEY AND PEANUT BUTTER CAKE.

Ingredients.....125 gm butter/ marg, 1/2 cup of soft brown sugar, 1/4 cup of honey, 2 eggs, lightly beaten, 1/3 rd cup of crunchy peanut butter, 1 cup of mashed bananas ( 3 small bananas), 2 cups of wholemeal / self raising wheat flour. Preheat your oven to 180 deg C. Brush a loaf pan lightly with oil and line with baking paper. Use your electric mixer to beat the sugar, butter/ marg and honey together until light and creamy. Mix together the eggs and peanut butter and then add them to the butter mixture, beating thoroughly until combined. Next add the mashed bananas. Use a fork to mash the bananas, do not use a processor and do not use defrosted frozen bananas, as using either or both will add too much moisture ....I know from experience. Using a spoon, fold in the flour and stir until just combined. Spoon the mixture into the prepared pan, smooth the surface. Bake in the preheated oven for 60 minutes or until a skewer inserted comes out clean. Leave the cake stand in the pan for 10 minutes before turning out onto a wire rack. Slice and serve with butter/ marg, if desired.

VEGETABLE AND SALMON SLICE.

Ingredients...425 gm can of salmon, drained and flaked, 2 zucchini, grated, 1 carrot grated, 1 onion, grated, 125 gm of grated cheese, 4 eggs, lightky beaten, 1/4 cup of canola/ rice bran oil, 1/2 cup of self raising flour. Preheat your oven to 180 deg C. Grease a large flan dish or a 30cm x 20cm baking pan. Using a large bowl, miz together all the ingredients. Spoon the combined mixture into the prepared dish / pan. Bake in the preheated oven for 40 minutes or until golden and firm to the touch. Allow to stand for 5 minutes before slicing to serve. This dish is delicious eaten hot or cold.

SPICY VEGETABLE MUFFINS.

Ingredients.....2 cups of self raising flour, 3 tsp of curry powder, cracked black pepper to taste, 1/2 cup of grated carrot, 1/2 cup of grated sweet potato, (kumara), 1 cup of grated cheese, 90 gm of melted butter/ marg, 1 egg lightly beaten, 3/4 cup of milk. Preheat your oven to 180 deg C. Grease a 12 hole muffin pan. Mix the flour, curry powder and papper in a bowl. Add the carrot, sweet potato and cheese, mix through with your fingertips, until evenly combined. Make a well in the centre...do not overmix, the batter should be quite lumpy. Spoon the mixture into the prepared pan. bake in the preheated oven for 25 minutes or until the muffins are puffed and golden. Serve with butter/ marg or as you desire.

HARD BOILED EGGS.

Would'nt you love hard boiled eggs that popped easily from their shells, well they will as long you put them in cold water first, which no one does these days. I also want to share with you, that if you turn the boiling water off and leave the eggs in the pot for 10 minutes with the lid on, the yolks stay yellow instead of turning that greyish green shade. Treasured advice that a dear lady named Jessie Mersey shared with me, many years ago.

WHAT IS IN A NAME?

KOFTA.....Middle Eastern in origin...spiced minced meat mixed with spices and formed around skwers, brushed with oil and grilled. A typical mix might contain double minced lamb, chopped onion, chopped parsley, ground all spice, fenugreek, red pepper, chilli and salt. KOFTU, KOFTE.....South Asian in origin...finely groung meat blended with finely chopped aromatics, seasonings and herbs bound with egg and formed into balls. Sometimes dried fruit is incorporated. SEAFOOD CHOWDER......American..The name for fish soups based on a mixture of fish stock and milk with sweated vegetables and pieces of fish, occasionally thickened with cornflour. BOUILLABISSE ......French....A Mediterranean soup made with firm white fish and shellfish, tomatoes, herbs, saffron and olive oil. RAVIOLI.....Is the fillingin between 2 round discs of pasta, ravioli is not the shape. AGNOLOTTI../..PAZLACHE ..It is a half moon shape, made with a folded pasta disc. Traditionally filled with mince lamb and sauteed in butter mixed with boiled rice or spinach, cheese and seasonings, can also be tossed in pan juices.

LAMB KOFTA

What is a kofta? It is of Middle eastern origin. Cylinders of spiced minced meat shaped around skewers, brushed with oil and and grilled. Ingredients...250 gm of lamb mince, ( you can use either beef or pork mince as an alternative), 75 gm of crumbled feta cheese, 1/4 small onion, finely chopped, 1 tbs of minced garlic, 1 dsp of fresh chopped mint, 1 tsp of ground cumin, 1 dsp of chopped fresh parsley, 1 tsp of paprika flakes, 1/2 tsp of ground coriander, 1 tsp of minced ginger, 1 tsp of cracked blacl pepper, 8 - 10 metal skewers. Place all the above ingredients into large bowl. Mix to combine. Divide the mince mixture into 4cm x 8cm long sausages. Thread one sausage onto each skewer. Place on a baking tray and refrigerate until firm, about 30 minutes. Heat your griller on high, add the koftas and reduce the heat to medium. Cook , turning occasionally until cooked through, about 12 minutes. transfer to a large serving dish, cover with foil and let rest for 5 minutes before serving. I serve the koftas with steamed carrot sticks, zucchini batons, olives and cubed cheese. Delicious.

BOILED FRUIT LOAF.

Ingredients.....1/2 cup of chopped dates, 1/2 cup of sultanas, 1/2 cup of cold black tea, 1/2 cup of firmly packed soft brown sugar, 2 tbs of butter/ marg, 1 tsp of finely grated citrus rind, 1 egg, well beaten, 1 tsp of vanilla extract, 1 and 1/2 cups of self raising flour, 1 tsp of ground mace, 1/2 tsp of bicarb of soda. Preheat your oven to 180 deg C. Grease and line a large loaf pan (20cm x 10cm / 8" x 4"). Place the dates, sultanas,tea, sugar and butter/ marg in a medium saucepan and bring to the boil. Reduce heat and simmer for exactly 5 minutes, then set aside until cold. Then stir in the citrus rind, egg and vanilla extract. Mix together the flour, bi carb of soda and spice. Stir the two mixtures together, thoroughly with a wooden spoon. Spoon the mixture into the prepared loaf pan. Bake in the preheated oven for 45 minutes or until a skewer inserted comes out clean. Serve sliced and buttered.

ZUCCHINI FRIES.

I love zucchinis and excited to share this recipe with you. Ingredients......1 tsp of Italian herb mix, 1 and 1/2 tbs of plain flour, 1/2 tsp salt, 90 gm of breadcrumbs, 2 egg whites, 2 zucchinis. Preheat your oven to 200 deg C. Line a baking tray with baking paper. In a bowl, mix together the Italian herbs, flour and salt. In a separate bowl place the breadcrumbs. In the bowl of your mixer, beat the egg whites to frothy / soft peaks. Trim the ends of the zucchinis. Slice the zucchinis in quarters lengthwise and then half crosswise. Dunk each zucchinistick into the flour mix, then dip into the egg white finishiing off with a coating of breadcrumbs. Repeat this process with remaining zucchini fries. Place the coated zucchini on the baking tray and place in the preheated oven. Bake for 10 minutes, turning after once, until golden and crisy. Enjoy.

SATURDAY NIGHT FOOTY MEAL.

Ingredients....skinless chicken thighes, halved lengthwise and sliced, frozen winter vegetable mix, frozen chips, a mix of honey, soy and garlic to marinade. Preheat your oven to 180 deg C. Mix the honey, soy and garlic in a bowl and brush over the chicken thighs. Lightly grease an ovenproof dish and place on the chips and slices of the chicken thigh. Place the frozen winter vegetable mix in the top of your steamer pot and steam until tender. Sprinkle the vegetables with dried onion and garlic flakes. Cook the chicken and chips in the preheated oven until the chicken strips and chips are cooked through. Spoon the steamed winter vegetable mix around the chips and chicken to serve. Perfect meal to eat while watching the Saturday evening footy. Which by the way Collingwood won !!

MARSHMALLOW SKEWERS WITH CHOCOLATE FONDUE.

Ingredients......400 gm of 70% cocoa chocolate, 250 ml of thickened cream, 280 gm of pink / white marshmallows, wooden skewers / toothpicks. First, soak the wooden skewers in boiling water for 30 minutes before using as this prevents the wood from splintering. Melt the chocolate and cream together in a small saucepan over a low heat. pour the melted chocolate mixture into a medium bowl. Place the marshmallows on the ends of the skewers / toothpicks. Now all you have to do is dip them in the melted chocolate mixture and enjoy.

SWAHILI CHICKEN.

Ingredients.......8 - 12 chicken drumsticks, 1 tbs of minced ginger, 3 tbs of minced garlic, 1 tsp of ground turmeric, 1 tbs of ground papriks, 1 tsp of ground cinnamon, 8 tbs of lemon juice, 4 tbs of canola / rice bran oil, 1 dsp of ground cumin, 1 tbs of ground coriander, 1 dsp of chilli flakes, 100gm of narural yoghurt,1 tbs of runny honey, ground black pepper to taste. Place the chicken drumsticks in a large mixing bowl. Mix together all the above ingredients and pour over the chicken, cover and marinate in the refrigerator overnight. Preheat your oven to 160 deg C. Place the chicken drumstick mixture in a lightly oiled, shallow ovenproof dish. Bake in the preheated oven for 90 minutes. Cover the dish with aluminium foil for the last 30 minutes of cooking, when the drumsticks are quite dry. Serve with plain rice and flat bread or with a cumin dip. The cumin dip is easy to make, whisk 250 gm of natural yoghurt with 1/2 tsp of ground cumin and 4 tbs of finely chopped fresh mint. Season with cracked black pepper and chill until ready to serve.

DEEP FRIED HONEY PUFFS.

Ingredients....3 eggs, lightly beaten, 1/4 cup of orange juice, 1/4 cup of canola/ rice bran opil, zest of 1 large orange, 1/4 cup of castor sugar, 300 gm of plain flour, 1 dsp of baking powder, canola/ rice bran oil for deep frying. Syrup..... 2 tbs of lemon juice, 1 and 1/2 cups of castor sugar, 1/3 rd of a cup of honey, zest of 1 large orange. Mix together the eggs, orange juice and 1/4 cup of oil. Add the orange zest and sugar and whisk well to combine. Mix together the flour and baking powder and stir into the egg mixture with a wooden spoon until thoroughly combined. Sprinkle your work surface with extra flour, turn out the dough and knead lightly until smooth. Shape out to 5 cm thickness. Cut into 5 cm rounds with a biscuit cutter. Place the syrup ingredients in a medium saucepan with 1 and 1/2 cups of water, stir while it comes to the boil, reduce the heat and simmer for 5 minutes . set aside. Heat the oil in your deep fryer to 170 deg C. Add the honey cakes a few at a time and fry until puffed and goldenon both sides. Remove and drain on absorbent paper. Place a couple of the cakes at a time in the syrup, turn to coat, then remove to a serving dish with a slotted spoon. Serve immediately.

WHAT DO YOU KNOW ?

The answers to June's challenge... 1. Salad. 4.Bartlett. 2. Pineapple. 5. Feijoa. 3. Turmeric. 6. Lemon curd. Here is my July challenge for you...... 1. Remember when Little Miss Muffet sat on her tuffet, eating her curds and whey? What was she eating? 2. To plunge food into boiling or simmering water for a short period of time? 3. To heat a liquid to a point to a point just before boiling? 4. A chocolate coating for cakes? 5. A hihly perishable summer squash. The blossom of the young plant can be eaten, stuffed or fried? 6. Cooking vegetables in a little oil or fat over a medium heat in a covered pot or pan which releases moisture and intensifies the flavour?

BALTI FISH FILLETS IN A SPICY COCONUT SAUCE.

Balti is an economical, easily prepared style of Indian food. Balti food consists of marinated and spiced ingredients usually stir fried and cooked in a pan. Ingredients.....30 ml of canola oil, 1 dsp of dried onions, 2-3 dried chilli flakes, 3 tbs of minced garlic, 1 onion, sliced, 8 cherry tomatoes, sliced, 2 tbs of desiccated coconut, 1/2 tsp salt, 1 tsp of ground coriander, 4 firm white fish fillets, 75gm - 100gm each, 150 ml of water, 15 ml of lime juice, 1 tbs of fresh coriander, chopped. Heat the oil in a deep round frying pan over a high heat. Lower the heat and add the onions dried and sliced, chilli flakes. Cook for 4 minutes stirring until the sliced onion softens. Add the tomatoes, coconut, salt and ground coriander, stir through to blend thoroughly. Cut each fish fillet into 3 pieces. Drop the fish pieces into the mixture and gently turn them until they are well coated. Lower the heat to medium and cook for 7 minutes. Add the water, lime juice and fresh coriander and cook until the water has almost evaporated. Serve with a plain steamed grain.

VEAL SALTIMBOCCA

Saltimboca is a Roman speciality, that means " jumps in the mouth". It is made from very thin slices of meat, usually veal and topped with sage leaves and prosciutto or ham, rolled and sauteed in butter and wine. Ingredients.....4 x 100 gm veal schnitzels, uncoated, 4 fresh sage leaves, 4 slices of prosciutto / 4 rindless middle bacon rashers (260 gm), 250 ml of dry white wine. Roll up each schnitzel and top with a sage leaf. Wrap one prosciutto / bacon strip around each schnitzel, secure with skewers or toothpicks. Cook the schnitzels in heated oiled frying pan, bacon seam side down, turning occasionally, until cooked. Remove from pan, keep warm. Pour the wine into the pan, bring to the boil, stirring until the the liquid has reduced by half. Drizzle the sauce over the saltimbocca and serve with chips and a salad or as you like.

HONEY NUT ROLL.

Ingredients....30 gm marg/ butter, at room temp, 1 tsp of finely chopped rosemary leaves, 1/2 cup of honey, 1 egg, lightly beaten, 1 cup of plain flour, 1 tsp of baking powder, 1 tbs of milk, 1/2 cup of granulated nuts, 1/2 cup of currants. Preheat your oven to 160 deg C. Grease a nut/ fruit roll pan and line the lids with over hanging baking paper. Beat the margarine/ butter with the rosemary and honey. Add the egg and beat well to incorporate. Mix together the flour and baking powder. Fold in alternately with the milk, nuts and sultanas. Spoon into the prepared fruit/ nut roll pan and bake in the preheated oven for 55 minutes or until checked with a skewer inserted coming out clean. Carefully remove from the roll pan and cool on a wire rack. The honey nut roll can be served warm or cool with butter . I have made this honey nut roll replacing the rosemary with the same amount in peanut butter and also with grated lemon rind. The success to this roll lies in the fact that you fold in the dry ingredients, do not beat them.

SPICY PUMPKIN BUNDT CAKE.

Ingredients......340 gm packet of buttercake mix, 1 tsp of cinnamon, 1 tsp of ground ginger, 1 tsp of mixed spice, 60 gm of butter/ marg, 3/4 of a cup of cooked, well drained, mashed pumpkin/ sweet potato, 1/2 cup of milk, icing sugar. Preheat your oven to 180 deg C. Grease a 23 cm fluted bundt pan and lightly dust with polents. (You can use a square 23 cm square pan). Place the cake mix in the bowl of your electric mixer. Add the ginger, cinnamon, mixed spice, pumpkin and milk. Beat for 3 minutes and then spoonthe batteer into the prepared pan. Bake in the preheated oven for 60 minutes or until a skewer inserted comes out clean. Leave stand in the pan for 10 minutes before turning out onto a wire rack. Just before serving sprinkle over with icing sugar.

CAULIFLOWER SOUP.

Ingredients...1 small cauliflower divided into small flowerets,125 gm of diced ham pieces, 30 gm wholemeal flour, 125 ml of milk, 1/2 cup of cream, cracked black pepper to taste, 2 leeks, chopped, 1.5 litres chicken salt, 60 gm butter/ marg, 3 egg yolks, lightly beaten, 2 grated carrots. In a large soup pot, melt the butter/marg and mix in the flour, Add the stock and bring to the boil, stirring constantly. Add the cauliflower and carrots, stir through, add the chopped leeks and ham. Season with the cracked black pepper, add the beaten egg yolks and cream. Simmer gently until the cauliflower softens. Serve hot in warmed soup bowls.

JAPANESE BAKED CHEESECAKE ./ COTTON CHEESECAKE.

Ingredients....250 gm of cream cheese ,60 gm of butter/ marg, 80 ml of milk, 145 gm of castor sugar, 6 eggs, at room temperature and separated. 1 tsp of vanilla bean paste, 1 tbs of lemon juice, 50 gm of plain flour, 2 tbs of cornflour, 1/4 tsp of cream of tartar, 1 tbs of icing sugar for dusting, whipped cream to serve, optional. Preheat your oven to 160 deg C. Grease and line a 22cm cake pan with baking paper. Place the prepared pan in a roasting pan. Melt the cream cheese, butter/ marg and milk in a small saucepan over a low heat, whisk until well combined. Remove the saucepan from the heat to cool for 10 minutes. Whisk in half the castor sugar, egg yolks, vanilla paste and lemon juice. Add the combined flours and gently whisk to combine. Beat the egg whites with an electric beater until frothy, add the cream of tartar and beat until well combined . Gradually add the remaining castor sugar and continue beating until the mixture is glossy and and soft peaks have formed. Now gently fold in the cream cheese mixture into the meringue, a little at a time. Fold in gently to keep as much air in the mixture as possible. Pour the mixture into the prepared pan. Add enough boiling water to the roasting pan to come halfway up the side of the cake pan. Bake in the preheated oven for 45 minutes or until the top is golden and the cake feels springy when touched in the centre. Turn off the oven and leave the cheesecake in the oven with the door slightly ajar, to cool for 30 minutes. Remove from the oven to a wire rack to cool for another 30 minutes before removing from the cake pan to a serving dish. The cheesecake can be served warm or refrigerate for 2 hours to chill. Dust with icing sugar and serve with whipped cream if you like. The texture will become slightly creamier after refrigeration.

SALMON WITH BRAISED PUMPKIN AND SESAME CREAM.

Ingredients...60 ml of rice bran / canola oil, 2 onions, halved and sliced, 2 tbs of minced garlic, 1 tbs of minced ginger, 1 dsp of ground cardamon, 1 tsp of ground turmeric, 600 gm of pumpkin, peeled and cut into 1" / 2.5 cm chunks, 2 x 400 ml cans of diced tomatoes, 400 gm can of chick peas, drained, 6 x 200 gm skinless salmon or other firm fish fillets, 1 handful of coriander leaves, 1 and 1/2 tbs of sesame seeds. Sesame cream.....125 gm of Greek style yoghurt,1 tbs of tahini, 1 dsp of minced garlic, 1 tbs of lemon juice. First, prepare the sesame cream.... put all the sesame cream ingredients in a small bowl, mix together well and season to taste with cracked black pepper. Cover the bowl with cling wrap and refrigerate until needed. Heat the oil in a large saucepan over a low heat. Add the onion and saute till the onion softens. Add the garlic, ginger, cardamon, turmeric and pumpkin and saute until fragrant. Add the tomatoes and bring to a simmer, cover reduce the heat to low and cook until the pumpkin is tender, stirring occasionally. Season to taste with cracked black pepper and stir through the chick peas. Place the salmon/ white fish fillets in a single layer over the vegetable mixture. Cover and cook for 12 minutes , until the fish is cooked through. To serve , divide the mixture amongst warm plates and top each fillet with a spoonful of sesame cream and sprinkled with coriander leaves and sesame seeds. Delicious.

ICED TEA BUN

Ingredients.....2 cups of plain flour, 7 gm of instant dried yeast, 2 tbs of castor sugar, 1 dsp of grated lime rind, 1/2 cup of sultanas, 1/3 rd cup of lime juice, 1 egg, lightly beaten, 30 gm of butter/ marg, melted, 1/3rd cup of warm water. Glace Icing.....1 cup of icing sugar, 15 gm of butter/ marg, 1 tbs of boiling water, pink food colouring, optional, desiccated coconut, to sprinkle. Line a baking tray with baking paper. You will need to preheat your oven after you have knocked back the dough, later in the recipe. Place the flour into a large bowl, add the yeast, sugar, rind and sultanas. Stir to combine and make a well in the centre. In a separate bowl mix together the juice, butter/ marg, the beaten egg and most of the water. Add the wet mixture to the well in the dry mixture, mixing to a soft dough, add the remaining water if necessary. Knead the dough on a lightly floured surface, until smooth and elastic, ( to test press the dough, it should spring back without leaving a dent). Place the dough in a large, lightly oiled bowl, cover with a sheet of lightly oiled cling wrap and leave in a warm spot for 45 minutes or until well risen. Now it is time to preheat your oven to 180 deg C. Finally punch down the dough and knead for 1 minute. Shape the dough into a smooth ball and pat out into a round 25cm circle. Place the dough onto the prepared tray and let rise for 30 minutes. Mark the dough into 8 wedges using the edge of a ruler. Cook for 20 minutes in the preheated oven or un til golden brown and cooked through. The dough will sound hollow when tapped. Turn out onto a wire rack to cool and spread with glace icing and finish with a sprinkle of desiccated coconut. To make the icing, mix together the wAter and butter/ marg in a small saucepan over a low heat. When the butter/ marg has melted add the icing sugar and mix to a smooth paste, keep stirring over the low heat until the icing is glossy. tint with food colouring if wish.

LAMB AND CARROT KUKU

This recipe is originally from the Middle East and is delicious served with crusty bread and or a mixed leaf salad. Ingredients.....1 tbs of canola / rice bran oil, 1 onion, finely diced, 300gm of minced lamb, 1 tsp of ground cumin, 1 tsp of ground cinnamon, a pinch of saffron threads, 1 carrot, roughly grated, 1 handful of chopped coriander leaves, 1 small handful of freshly chopped mint, plus extra to garnish. 6 eggs, lightly beaten, plain yoghurt, to serve. Preheat your oven to 160 deg C. Liberally grease a 18cm / 7" round ovenproof dish. Heat the oil in a frying pan over a medium heat. Add the onion and saute until tender, add the lamb and cook until golden, breaking up the lumps with a wooden spoon. Add the cumin, cinnamon and saffron, cook until fragrant. Remove from the heat and stir through the carrot, coriander and mint. Finally pour in the eggs. Transfer the kuku mixture to the prepared ovenproof dish and bake in the preheated oven until the kuku is firm to touch. Cut the kuku into wedges and sprinkle with mint and a spoonful of yoghurt to serve.

MINTED GREEN PEA CHOWDER.

Ingredients......3 tbs of butter/ marg, 1 cup of chopped onion, 1 cup of diced and peeled potato. 4 cups of chicken / vegetable stock, 2 cups of frozen / fresh green peas, 125 ml of cream, 1/4 cup of chopped fresh mint. Melt the butter/ marg in a large saucepan over a medium heat. Add the onion and cook until the onion softens. Add the potato and stock , bring to the boil then reduce the heat to medium and simmer partially covered for 10 minutes. Add the peas and increase the heat and cook un til the potato is tender. Remove the pot from the heat and remove 1 cup of the pea mixture with a slotted spoon to a small bowl and set aside. Add the cream and the mint to the saucepan, stir through. Carefully process with a hand blender until smooth. Finally add the reserved pea mixture. To serve, heat and stir on medium until heated through. Season with cracked black pepper. This soup is like serving up summer with the flavour of fresh mint and sweet peas. Enjoy.

CHERRY BLOSSOMS

Ingredients.....2 cups of rice bubbles, 125 gm of glace cherries, chopped,1 cup of desiccated coconut, 1/2 cup of condensed milk, 90 gm of copha. Pink coloured coconut... a cup of desiccated coconut with a few drops of pink food colouring, using the back of a metal teaspoon work the colour through the coconut until the required colour is achieved. Mix together the rice bubbles, chopped cherries, coconut and condensed milk in a large mixing bowl. Melt the copha in a small saucepan over a low heat, allow to cool slightly, then stir this into the rice bubble mixture. Form the mixture into balls about golf ball size and toss in the pink coconut. Refrigerate in an air tight container.

LIVER AND SAUSAGE BROCHETTES (SKEWERS)

Ingredients...500 gm of calf's liver, 500 gm of chipolata / small sausages, 250 gm of button mushrooms, 185 gm of melted butter/ marg, cracked black pepper, 24 bay leaves, 24 cherry tomatoes. Preheat your griller to medium. Cut the liver into cubes. Leave the sausages and mushrooms whole. Pour 3/4 of the melted butter/ marg into a shallow bowl and roll the liver cubes in it, season with cracked black pepper. Thread the liver cubes, sausages, mushrooms, bat leaves and tomatoes on 8cm long skewers in alternating order. Use the remaining melted butter/ marg to brush over the bruchettes. Place the skewers under the griller and cook for 8 minutes on each side.

CHOCOLATE AND BANANA FOOL.

Ingredients.....115 gm of 70% cocoa chocolate, broken into small pieces, 300 ml of ready made fresh custard, 2 bananas. Place the chocolate pieces in a small bowl and meltin the microwave on high for 1- 2 minutes. Pour the custard into a medium bowl and stir through the melted chocolate to make a rippled effect. Peel and slice the bananas and stir them through the chocolate and custard mixture. spoon into 4 glass bowls/ glasses. Top with extra grated or flaked chooclate. Chill for 30 minutes before serving.

RED CENTRE SALAD.

Ingredients......2 tbs of rice bran / canola oil, 300gm of kangaroo fillet, 1 red onion sliced into rings, 3 cups of mixed salad leaves, 1 cup of sno pea sprouts, 1/2 cup of raw beetroot sliced into matchsticks, 50 ml of sour cream, 2 tbs of wholemeal mustard, cracked black pepper to taste. Heat half the oil in a large frying pan and cook the onion rings until tender. Set aside. Heat remaining oil and sear the kangaroo fillet, making sure not to overcook. Cut into thin slices. Place the salad leaves and sno pea sprouts into a serving dish. Soprinkle over the beetroot. place onion rings in the centre of the salad and top with kangaroo slices. In a separate bowl mix together the cream, mustard and pepper to dress the salad. You can replace the kangaroo fillet with beef fillet.

FEEL LIKE A BISCUIT CHALLENGE ?

Ingredients.. Butter/ marg, brown and white sugar, plain flour, vanilla extract, 2 eggs, salt, baking powder, granulated nuts, choc chops. WHAT? There is no mistake, it is my challenge to you... I am sharing with you the feeling for cooking. Preheat your oven to 180 deg C. Line 2 baking sheets with baking paper. Melt a cup of butter/ marg, it can be warm but not hot. Next stir in just enough white and brown sugar to form a thick paste. Add 2 lightly beaten eggs at room temperature. Now mix in enough flour to make a crumbly consistency. Do not forget to add the baking powder along with a little salt and the vanilla extract. You can use use hands to mix through. With clean hands knead in some granulated nuts and chocolate chips.... (eering on the side of there can never be enough chocolate). Form small balls with the biscuit dough. Flatten the balls a little and then place on the prepared sheets / trays. Bake in the preheated oven for 15 minutes, you can remove after 10 minutes if you are after a more fudgy biscuit. Remove to a wire rack to cool completely.

A MARSHMALLOW ADDICTION.

So well expressed by author Josephine Moon. "Very specifically the pink and white ones, they have this dry coating that cracks and crumbles when you first put them in your mouth. If you can resist from biting into them, they start to melt around the edges and when they are silky and stretchy and you cannot stand it any longer you bite down, the flavour of the raspberry and vanilla comes out. I love them covered in melted chocolate and think they are best frozen, yes frozen they go chewy and are so good." I also love marshmallows and use them in the no cook fruit cake and often eat as many as I use in the recipe.

AFTERNOON TEA

"There are few hours in life more agreeable than the hour dedicated to the ceromony known as afternoon tea".....Henry James, Portrait Of The Lady. CUCUMBER SALMON RIBBONS. Ingredients...12 slices of white sandwich bread, butter or margarine, 1 x 375 gm can of red or pink salmon, drained, 2 tbs of mayonnaise, 6 spring onions, finely chopped, 30 thin slices of cucumber. Mix together the salmon, mayonnaise and spring onions, season to taste with cracked black pepper. Lightly butter the bread. Spread the salmon mixture over 4 bread slices, top with another slice of bread, buttered side up. Divide the cucumber between the 4 slices, season to taste with cracked black pepper and close the sandwiches with the remaining bread. Remove crusts and slice into 3 ribbons. Makes 12 ribbons. PAPRIKA PEPPER PINWHEELS...... Ingredients.....8 slices of white sandwich bread, 1 red capsicum, seeded and sliced into strips, 1 tsp of paprika, 250 gm of cream cheese, lemon juice to taste, cracked black pepper to taste. Remove the crusts from the bread. Jion 2 slices together by overlapping along one edge, then roll them firmly with a rolling pin until flat. Beat together the cream cheese until smooth with the paprika, lemon juice and cracked pepper. Spread this mixture over the the bread slices. Place the capsicum strips along the mixture at intervals. Roll up firmly, cover and refrigerate until firm. Makes 12 pinwheels.

STEAMED SALMON WITH BURNT ORANGE SAUCE.

Ingredients......1 large orange, 110 gm of castor sugar, 1 tbs of rice wine vinegar, 4 x 200 gm salmon fillets.( You can also use any firm white fish fillet.) Grate rind from the orange, you will need 1 dsp of orange rind, squeeze the juice from the orange, you need 1/4 of a cup of juice. Mix together a 1/3 of a cup of water and the sugar in a small saucepan over a low heat. Do not stir but bring to a simmer, until the mixture is a light golden colour. Remove the pot from the heat and let the bubbles subside. Now carefully stir in the rind and the juice.. Return the pot to a low heat. Stir until any pieces of carmarel have melted. Remove the pot from the heat and stir in the vinegar. Place the salmon fillets in a large steamer pot over simmering water. Steam covered for 15 minutes. To serve drizzle the salmon with the burnt orange sauce and salad / vegetables, as you desire.

PEANUT BUTTER FUDGE.

Ingredients.....2 cups of peanut butter, (either crunchy or smooth), 1 and 1/3 rd cup of solid coconut oil, 2/3 rds of a cup of honey, 1 dsp of vanilla extract. You can substitite the peanut butter for Tahini or Nutella. Line a square 23 cm pan. Place all the ingredients in a small saucepan and heat over a low heat till melted. Pour the mixture into the prepared pan. Place in the refrigerator to set, about 4 hours. Remove from the tray and slice. Keep in an airtight container in your refrigerator. Peanut butter fudge can be frozen.

TOSCA CAKE.

Ingredients.......2 eggs, lightly beaten, 3/4 of a cup of castor sugar, 60 gm of butter/ marg, 1/3 rd of a cup of milk, 1 cup of plain flour flour, 1 dsp of baking powder. Topping.....60 gm of butter/ marg, 1/4 of a cup of castopr sugar, 90 gm of slivered almonds, 1 tbs of plain flour, 1 dsp of milk. Preheat your oven to 180 deg C. Grease and line a 23 cm round or square pan. Beat the eggs and sugar until thick and creamy. Melt the butter/ marg and add the milk, then beat into the egg mixture. Mix together the flour and baking powder and stir into the batter. Spoon into the prepared pan. Bake in the preheated oven for 30 minutes. In the meantime, prepare the topping. Melt the butter/ marg in a small saucepan and add the rest of the topping ingredients and stir over a low heat until well combined. Spread the topping over the top of the cake and return to the oven for 10 minutes. Leave in the pan for 5 minutes before carefully removing to a wire rack to cool.

KALE SALAD WITH HONEY LEMON VINAIGRETTE

Ingredients......1 bunch of kale, 1/2 lemon, reserving the other half for the vinaigrette, pinch of sea salt. Vinaigrette.....1 tbs of honey, juice of 1/2 lemon, pinch of cracked black pepper, 1/4 cup of olive oil. Honey Nut Topping....2 tbs of honey, 1/2 cup of granulated nuts. Wash and dry the kale and tear into small pieces. Place the torn kale in a large bowl and squeeze over the lemon juice , sprinkling over the sea salt. Gently massage the lemon and salt through the kale., this mixture will soften the kale slightly. Now prepare the vinaigrette. in a small boowl mix together the honey, lemon juice , pepper and oil. Whisk gently until combibned and pour over the kale. To prepare the honey nut topping, line a baking tray with baking paper. Place the honey and nuts in a small pan over a low heat and stir until the honey becomes liquid. Pour the mixture over the baking paper and let it stand for 60 minutes or until it solidifies. Then break into small pieces and sprinkle over the top of the kale salad.

PRAWN JAMBALAYA.

Ingredients.....500 gm of shelled and deveined prawns, 150 gm of diced ham, 2 tbs of minced garlic, 1 onion, chopped, 1/2 green capsicum, chopped, 1/2 red capsicum, chopped, 1/2 cup of celery, chopped, 1 x 400gm can of diced tomatoes, 500 ml of chicken stock, 1 dsp of dried garlic flakes, 1 dsp of dried thyme leaves, cracked black pepper to taste, sriracha chilli sauce to taste, 180 gm of long grain rice. Heat a large frying pan and use cooking spray to grease the pan. Add the prawns and ham and cook until the prawns turn orange. Remove to a plate and keep warm. Using the same pan add the garlic, onion, capsicums and celery cook until softened. Add the tomatoes, stock, spices and sriracha sauce and slowly bring to the boil. Finally add the rice and simmer for 20 minutes until tender and the moisture has been absorbed. To serve, place the rice mixture on a serving dish and top with the ham and prawns. This is a really tasty dish.

NUT MERINGUE SLICE

Ingredients......125 gm of butter/ marg, 1 egg lightly beaten, 1 and 1/2 cups of self raising flour, 1/2 cup of apricot jam. Topping....3 egg whites, 1/2 cup of castor sugar, 120 gm of granulated nuts. Preheat your oven to 180 deg C. Line a 30 cm x 20 cm pan with baking paper. Beat the butter/ marg and sugar in a large bowl with electric beaters until light and creamy. Add the beaten egg gradually along with 1 dsp of the flour beating well after each addition. Now using a large metal spoon add the rest of the flour and stir until just combined and the mixture is ALMOST smooth. Press the mixyure into the prepared pan and smooth the surface. Spread the pastry evenly with the jam. Now let's make the topping. Beat the egg whites in the dry bowl of your electric mixer until firm peaks form. Add the sugar gradually, beating continually until the mixture is thick and glossy and the sugar is dissolved. Carefully fold in the nuts with a wooden spoon. Spread the meringue mixture evenly over the slice base. Bake in the preheated oven until the pastry is cooked and the meringue is set, about 35 minutes. Carefully remove to a wire rack and allow to cool completely, before slicing into fingers to serve. Dust with icing sugar to serve.

SAUSAGE AND BEAN CASSEROLE

Ingredients.....8 flavoured sausages, 2 tbs of rice bran/ canola oil, 1 large onion, chopped, 3 tbs of minced garlic, 1 green capsicum, deseeded and chopped, 400 gm can of diced tomatoes, 2 tbs of tomato paste, 400 gm of cannellini beans, mashed potatoes / steamed rice to serve. Spray a large frying pan with cooking oil and heat over a medium heat. Prick the sausages all over with a metal skewer. Add the sausages to the warmed pan and cook until evenly browned. Now remove the sausages from the frying pan and keep warm. Wipe the pan clean with kitchen paper. Heat the oil in the frying pan and add the onion, capsicum and minced garlic, stirring occasionally until the onion softens. Add the tomatoes to the frying pan, stirring occasionally until slightly thickened. Stir in the tomato paste, cannellini beans and the sausages. Cook until the mixture is piping hot. Add 4 tbs of water if the mixture becomes a little dry during cooking. Season to taste with cracked black pepper. Serve with mashed potato or steamed rice.

CORN MUFFINS

Ingredients.....1 and 1/2 cups of self raising flour, 1 cup of polenta, 2/3 rds of a cup of corn kernals, 1/2 cup of creamed corn, 1 cup of milk, 2 eggs, lightly beaten, 125 gm of butter/ marg , melted and cooled. Preheat your oven to 200 deg C. Lightly spray a 12 hole 1/2 cup muffin pan with cooking oil spray. Place the flour and 1/4 tsp of salt into a large bowl. Stir in the polenta and the corn kernals. Make a well in the centre. In a separate bowl mix together the creamed corn, milk and eggs, then pour into the well. Finally add the melted butter/ marg, fold in gently with a metal spoon until just combined. DO NOT overmix, the mixture should be lumpy. As I always remind you, over mixing will make your muffins tough. Fill each muffin hole 3/4 full with the batter. Bake for 25 minutes or until the muffins have risen, golden and coming away from the sides of the pan. Allow to cool slightly in the pan before gently loosening each muffin with a flat bladed knife and lift onto a wire rack. Serve warm or at room temperature. These are really delicious.

CHICKEN WITH CHILLI AND BASIL

Ingredients......1 onion, diced, 1 tbs of rice bran/ canola oil, 450 gm of chicken fillet, diced, 1 tbs of chilli flakes, 1 tbs of soy sauce, 1 tbs of soft brown sugar, 2 tbs of fish sauce, 1 cup of fresh basil leaves, torn. Heat the oil in a medium frying pan and stir fry the onion, now follow with the diced chicken breast and stir fry until golden brown all over. Add the chilli flakes, soy sauce, sugar and fish sauce, stir fry for 2 minutes until combined. Add the torn basil leaves and stir through until well combined. Stir with steamed rice / grains. Simple and delicious.

HONEY AND GINGER SCONE FINGERS

This is just another way to make something delicious from a simple scone dough. Ingredients.......2 cups of self raising flour, 30 gm of butter/ marg, 1/4 of a cup of minced ginger, 3/4 of a cup of milk, 3 tbs of honey, extra milk to glaze and castor sugar to sprinkle. Pre heat your oven to 200 deg C. Line an oven tray with baking paper. Mix the flour and a pinch of salt into a large bowl and add the butter/ marg. Rub the butter/ marg in with your fingertips, then stir in the minced ginger. Make a well in the centre of the flour mix. Place the milk and honey in a small saucepan and warm over a medium heat until the honey combines with the milk, do not boil. Pour the milk mix into the flour well and mix with a flat bladed knife using a cutting action, until the dough comes together in clumps. with floured hands gather the dough together and turn out onto a lightly floured work surface and pat into a smooth ball. Do not knead the dough or the scone fingers will be tough. Shape the dough into a 20 cm square. Divide the square into 3 equal strips, then cut each strip into 5 pieces. Place the fingers close together on the lined oven tray. Brush lightly with the extra milk and sprinkle with castor sugar. Bake in the preheated oven for 12 minutes or until the scone fingers have risen and are golden. Can be served warm or at room temperature.

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SPAGHETTI CARBONARA

Ingredients......500gm of fresh spaghetti, 3 eggs, lightly beaten, 1/2 cup of cream, 1 cup of finely grated Parmesan, 2 tbs of canola/ rice bran oil, 2 tbs of minced garlic, 300 gm of bacon pieces. Cook the pasta in a large saucepan of boiling water until cooked, drain and keep warm. Mix together the eggs, cream and Parmesa in a bowl and set aside. Heat the oil in a large frying pan. Add the bacon pieces and the garlic, cook over a medium heat until the bacon is cooked through. Add the pasta to the frying pan and toss to combine. Remove from the heat and and stir through the the egg mixture, the heat of the pasta will cook the egg. Season to taste with cracked black pepper. Serve warm.

JAM THUMBPRINT SCONES

Ingredients.......1 and 1/2 cups of self raising flour, 30 gm of butter/ marg, 1/2 cup of milk, 1/4 cup of strawberry jam, icing sugar to dust. Preheat your oven to 200 deg C. Line an oven tray with baking paper. Mix together the flour with a pinch of salt in a medium bowl and add the butter/ marg. Rub the butter/ marg into the flour with your fingertips. Make a well in the centre and add the milk. Mix with a flat bladed knife, using a cutting action until the dough comes together in clumps. Continue until the dough comes together, with floured hands lift out onto a lightly floured surface and pat into a smooth ball. Please dough not knead the dough or the scones will be tough. Shape the dough out to about a 2 cm thickness. Use a 4 cm cutter and cut into rounds. Gather the trimmings and shape into a 2 cm thickness without handling too much and cut into more rounds. Place the scone rounds close together on the prepared tray. Make a deep indentation in each scone round with your thumb and fill each cavity with the jam. Bake in the preheated oven for 10 minutes or until they are risen and golden brown on top. Dust with icing sugar to serve. I serve these with a dollop of cottage cream topped with a dob of strawberry jam.

MINI LAMB MEAT LOAVES.

Ingredients.....500 gm of lamb mince, 1/2 cup of breadcrumbs, 1 egg lightly beaten, 1 onion, grated, 1 zucchini, grated, 1/4 cup of pine nuts, 2 tbs of chopped parsley, 1 tbs of worcestershire sauce, 1 cup of tomato pasta sauce. Preheat your oven to 200 deg C. LIghtly grease an ovenproof dish. In a bowl, combine the mince, breadcrumbs, egg, onion, zucchini, pine nuts, parsley and Worcestershire sauce. Season to taste with cracked black pepper. Roll into 4 oval shaped meat loaves. Place 1 tbs of grated cheese in the centre of each meat loaf and reshape the meat loaves. Place the meat loaves in the prepared oven proof dish. bake in the preheated oven until browned, then pour over the pasta sauce and sprinkle with the remaining grated cheese. Continue to bake until the cheese has melted and the loaves are cooked thropugh. Serve with vegetables and or a salad.

ZUCCHINI AND POLENTA 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, 1 tbs of finely chopped rosemary leaves, (8 cooked chipolatas and a green leaf salad to serve, optional.) Tomato Sauce....30 gm of butter/ marg, 1 small leek, finely sliced, 2 tbs of minced garlic, 400 gm can of diced tomatoes, 2 tbs of rice bran / canola oil. Bring the water to the boil in a medium saucepan over a high heat. Pour in the polenta and reduce heat to medium. Cook stirring until all the water is absorbed. Stir in the zucchini, Parmesan and rosemary. Season to taste with cracked black pepper to taste. Transfer the mixture to a large bowl, allow to cool and then divide into 8 even sized patties. To prepare the tomato sauce, melt the butter/ m arg in a frying pan over a medium heat. Saute the sliced leek and garlic until the leek is tender. Add the tomatoes and continue to simmer until the sauce thickens, set aside and cover to keep warm. Heat half the oilin alarge frying pan over a medium heat. Cook the patties, in two batches for 3 minutes on each side or until golden. Drain on paper towelling , cover to keep warm and repeat with remaining oil and patties. I like to serve the patties with the cooked chipolatas, warm sauce and salad leaves.