SALMON FISHCAKES

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

CURD CAKE

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

NO BAKE FRUIT CAKE

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

SCONE…

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

GINGERBREAD

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

EGGS

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

IS IT COOKED?

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

TEACAKES..

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

CHOCOLATE BREAD.

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

BUTTER CHICKEN

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

CURRY ROASTED CAULIFLOWER

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

SHORTBREAD (1) MILLIONAIRE’S SHORTBREAD (2)

Shortbread is often associated with Christmas. I make it and enjoy it all year round. Shortbread dates back as early as the 16th century. The formula for shortbread is usually one part sugar, two parts butter/ marg and three parts flour. The sugar used is often castor sugar, the butter/ marg slightly salted and the flour plain white, although sometimes a tablespoon of semolina, rice flour or cornflour can replace some of the flour to give a different texture. Shortbread (1) Ingredients....115gm of butter/ marg, diced and chilled, 175gm of plain flour, pinch of salt, 55gm of castor sugar, 2 tbs of raw castor sugar. Preheat your oven to 160 deg C. Grease a 20cm round fluted cake pan/ flan pan. Mix the flour, salt and 55gm of castor sugar together in a bowl Rub in the butter/ marg with your fingertips until the mixture resembles breadcrumbs. Work the mixture into a soft dough, do not overwork the dough or the shortbread will be tough and not crumbly as it should be. Lightly press the dough into the prepared fluted pan and into the edges to form a scalloped pattern. Mark the dough into 8 equal portions with a fork. Prick all over with a knife and bake in the preheated oven for 50 minutes or until firm and lightly golden.

Millionaire's Shortbread (2) Ingredients.....115gm of butter/ marg, chilled and diced, 225gm of plain flour, 60gm of soft light brown sugar (sifted). Topping....4 tbs of butter/ marg, 60gm of soft light brown sugar, 500ml of canned condensed milk, 180 gm of 70% cocoa chocolate. Preheat your oven to 180 deg C. Lightly grease and line a square 23cm square cake pan. mix the flour with the butter in a bowl with your fingertips until it resembles breadcrumbs. Add the sugar and mix to a firm dough, do not overwork the dough. Lightly press the dough into the prepared pan and prick all over with a fork. Bake in the preheated oven for 20 minutes or until firm and lightly golden. Leave to cool in the pan. Now for the topping, put the butter/ marg, sgar and condensed milk in a small saucepan and cook over a low heat until the mixture simmers. Reduce the heat and cook for 5 minutes, stiurring until the caramel is pale golden and thick, coming away from the sides of the saucepan. pour the topping over the top of the shortbread and leave to cool. When the topping is firm, break the chocolate into pieces and melt in a small pot over a low heat. Spread the melted chocolate over the topping and leave to set. When set , carefully remove the shortbread from the pan and slice into squares to serve.

JELLY FLUFF

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

SALAMI PIZZA ROLL (STROMBOLI).

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

CHICKEN IN A TANGY GINGER MARMALADE SAUCE.

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

QUINCE JAM

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

MAYONNAISE

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

FIG AND CREAM CHEESE PROSCIUTTO WRAPS

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