CARROT, APPLE AND ORANGE COLESLAW.

Ingredients...350 gm of grated carrot, 2 apples, 1 tbs of lemon juice, 1 large orange, peeled and segmented. Ingredients for the dressing.....2 tbs of olive oil, 4 tbs of canola oil, 3 tbs of lemon juice, 1 tbs of minced garlic, 4 tbs of natural yoghurt, 1 tbs of dried Italian mixed herbs, cracked black pepper to taste. Place the grated carrots in a large serving bowl. Quarter the apples, remove the core from each wedge and then slice thinly. Sprinkle the apples with the lemon juice to prevent discolouration, then add the apples to the carrots with the orange segments. To prepare the dressing....Place the oils, lemon juice and garlic in a jar with a tight fitting lid and shake vigorously. Add the remaining ingredients and shake again. Just before serving, pour the dressing over the salad and toss well.

PISSALADIERE.

Ingredients....1 and 1/4 sheets of puff pastry, 3 tbs of oil, 2 large onions, thinly sliced, 1 tbs of minced garlic, 5 tomatoes, sliced, 25 gm of dried thyme, 1 dsp of brown sugar, cracked black pepper to taste, 1 dsp of dried rosemary, 125 gm of anchovies, whole or sliced black olives to decorate. Line a baking tray with baking paper. Preheat your oven to 200 deg C. Place the pastry sheet on the lined baking tray, cut 4 small strips from the 1/4 sheet of puff pastry and set aside. Refrigerate till required. Heat the oil in a large frying pan ad the onions and cook over a high heat, stirring to prevent burning. Add the garlic, thyme, sugar and cracked black pepper. Continue cooking till the onions begin to caramelise. Sprinkle the base of the pastry with the dried rosemary, border the dough with the pasrty strips. Now spread the onion mixture over the dough and top with the sliced tomatoes. Season with the cracked pepper. Arrange the anchovies over the tomatoes in a lattice pattern and fill the diamonds shapes with the sliced olives. Place in the preheated oven and cook for 25 / 30 minutes until golden and the edges pufffed. If you are not a fan of anchovies or olives, cover the tomatoes with salami slices and strips of cheese. Enjoy...

SPICED RED FRUIT COMPOTE.

Ingredients.....4 ripe red plums, halved, 2 cups of fresh strawberies, halved, 1 and 3/4 of a cup of fresh raspberries, 2 tbs of muscovado sugar, 2 tbs of cold water, 1 cinnamon stick, 6 cloves, 3 pieces of star anise, Greek style yoghurt to serve. Place all the ingredients, except the yoghurt into a large saucepan. Heat gently, without boiling, until the sugar dissolves and the fruit juices run. Turn the heat down to low and cover the saucepan for 5 minutes to allow the fruit to infuse. Remove the spices from the compote before serving. Serve warm or cold with yoghurt. Delicious.

SPICED BEEF ROLL WITH FRIED ORANGE SLICES.

Ingredients.....1 shoulder of beef, boned, 1 cup of breadcrumbs, 1 dsp of raisins, grated rind of of one orange, 1 dsp of Italian herb mix, 4 tbs of butter / marg, plus 5 extra pieces, 1 dsp of chopped onion, cracked black pepper and a sprinkle of salt, 1 tsp of ground allspice, orange juice. Ingredients for the fried orange slices....2 oranges, 1 tsp of ground allspice, 1/4 of a cup of castor sugar, butter / marg for frying. Preheat your oven to 180 deg C. Grease a roasting pan with cooking oil spray. Mix together the breadcrumbs, raisins, orange rind, herbs, butter / marg pieces and onion. Season with a sprinkle of salt and cracked pepper. Roll the meat up with the stuffing in the centre, secure with kitcken string and rub the surface with the 2 tbs of butter / marg and sprinkle over the tsp of allspice. Place the roll in the prepared roasting pan with 4 tbs of butter/ marg and the orange juice of the grated orange. Bake in the preheated oven for one hour, basting occasionally, if the liquid reduces too quickly, add a little water. The beef will be cooked when the juices run clear when tested with a skewer. Serve with the fried orange slices.....Cut the ends from the ends of the oranges. Slice the oranges into thin rounds and cover both sides with a mixture of sugar and allspice. Melt a little butter / marg in a large frying pan over a medium heat and fry the coaated orange slices in it, turning until the rinds are lightly browned.

HUMMINGBIRD CAKE.

The hummingbird cake is a light, sweet fruit cake. It originates from Jamaica and was known as 'Doctor Bird Cake'. In 1978 a recipe was published by Mrs L.H. Wiggins from South America for Hiummingbird cake and her recipe includes 100 gm of granulated nuts. Ingredients.....450 gm can of crushed pineapple in syrup, 1 cup of plain flour, 1/2 cup of self raising flour, 1/2 tsp of bi carb of soda, 1/2 tsp of ground cinnamon, 1/2 tsp of ground ginger, 1 cup of firmly packed brown sugar, 1/2 cup of desiccated coconut, 1 cup of mashed overripe bananas ( 2 bananas), 2 eggs, lightly beaten, 3/4 of a cup of canola/ rice bran oil. Cream cheese frosting....30 gm of butter/ marg , softened, 1 tsp of vanilla extract, 1 and 1/2 cups of icing sugar. Preheat your oven to 180 deg C. Line a 23 cm square cake pan with baking paper. Drain the crushed pineapple over a medium bowl, pressing with a spoon to extractas much syrup as possible. Reserve 1/4 of a cup of the syrup. Mix the flours, bi carb of soda, spices and sugar in a large bowl. Use a wooden spoon to to stir in the reserved pineapple syrup, drained pineapple, coconut, mashed banana, beaten eggs and oil. Pour the batter into the prepared pan. Bake in the preheated oven for 40 minutes or until a skewer inserted comes out clean. Leave the cake stand in the pan for 5 minutes before turning out, top side up, onto a wire rack to cool completely. Cream cheese frosting....Beat the butter / marg, cream cheese and vanilla extract in a medium bowl with your electric mixer until light and fluffy. Now gradually beat in the icing sugar. Spread the cold cake with the icing sugar.

TOMATOES FOR THE NEW YEAR.

Ten tomato seedlings were given to me by Jenni and Andrew Booth who propagated them. The seedlings are getting stronger and bigger everyday, each one is tagged and named. I am looking forward to see which variety does well in our local environment. I will plant each seedling out into individual large pots on the traditional day in Victoria to plant out new tomato plants.....the first Tuesday in Novemember, Melbourne Cup day. I grow tomatoes in large pots to compensate for lack of room in the garden, due to my collection of plants, herbs and fruiting trees. I will keep you updated on their growth.

BAKING TIPS FOR CHRISTMAS AND THE WHOLE YEAR THROUGH.

# Give your oven a good clean before Christmas. # Read the entire recipe before you begin, so nothing is missed. # Check correct sized pans are used for a recipe... never guess the size of your pan. # Follow the intstructions on your recipe for greasing and lining of cake pans, this will keep your cake moist and stop it from over browning. # Make sure all your ingredients are measured accurately and level, using standard measuring cups, jugs and spoons. # Always have the eggs and butter / marg at room temperature. # Try cutting dried fruit with wet kitchen scissors or a knife. # You can substitute different liqueurs or spirits in a recipe to macerate fruit.

ROAST PORK LOIN.

A traditional and simple Christmas classic. Ingredients.....2 kg pork loin, rind scored at 1 cm intervals, 3 tbs of salt, apple sauce, to serve. Place the pork on a tray. Refrigerate overnight, uncovered, so the rind dries out. Preheat your oven to 220 deg C. Rub the salt all over the rind , making sure it penetarates the scores. Place the pork on a roasting rack over a large roasting pan. Cook in the preheated hot oven for 30 minutes or until the the rind blisters. Reduce the oven heat to 180 deg C. Continue cooking for an hour or until the juices run clear when tested with a skewer. Remove from the oven and rest the pork for 15 minutes. Done... Enjoy your lunch... Merry christmas.

APPLE AND NUT STUFFING CUPS.

Here is a different way to present the stuffing to go with your roast pork. Ingredients.......1 onion, finely chopped, 100gm of sliced pancetta, chopped, 500 gm of Granny Smith apples, cut into small cubes, 1/4 cup of fresh sage, chopped / 2 tbs of dried sage, 2 tbs of wholegrain mustard, 1/2 cup of granulated nuts, 6 cups of breadcrumbs, 2 eggs, lightly beaten. Preheat your oven to 180 deg C. Grease a 12 hole muffin pan, 1/3 rd of a cup capacity, line the bases with baking paper. Cook the pancetta and onion in 1 dsp of butter/ marg in a large frying pan over a medium high heat. Cook until the onion softens. Add the apples, sage, mustard and a 1/4 cup of water. Bring to the boil, stirring occasionally until the apples are just tender. Transfer the mixture to a large bowl and add the remainig ingredients. Season with cracked black pepper and mix well. Place a 1/3rd of a cup of the mixture in each muffin hole and press down firmly. Cook in the preheated oven for 20 minutes or until golden. Remove the pan from the oven and let stand for 5 minutes. Loosen the edges with a small knife before removing the muffins from the pan. Serve the stuffing cups with your roast pork and apple sauce.

CHRISTMAS COCONUT ICE.

The coconut ice can be made a week ahead, keep in an airtight container in your refrigerator. Ingredients.....160 gm of mini candy canes, 4 and 1/2 cups if icing sugar, 2 and 1/2 cups of desiccated coconut, 395 gm can of sweetened condensed milk, 1 egg, lightly beaten. Grease a rectangular slice pan (18 cm x 28 cm ) and line with baking paper, extending 3 cm above the pan. Place the candy canes in a medium snap lock bag, seal and use a rolling pin to crush them finely. Place the icing sugar in a large bowl, stir in the coconut and half the crushed candy canes. Add the condensed milk and egg white. Mix well. Dampen your hands and press the mixture over the base of the prepared pan. smooth over the top with the back of a spoon. Sprinkle the remaining candy canes over and press into the top. Cover and refrigerate overnight. Using the extended paper, lift the coconut ice out of the pan and onto a chopping board. Slice into 32 squares.

WARM POTATO SALAD WITH MUSTARD DRESSING.

This potato salad can be served warm or cold. It is delicious served with roast chicken or beef. The dressing can be made the day before and stored covered in your refrigerator. Ingredients.....1.5 kg of small potatoes ( chats), 200gm of bacon pieces. Ingredients for mustard dressing.....1/2 cup of canola / rice bran oil, 1/4 of a cup of white wine vinegar, 1/4 cup of wholegrain mustard, 1 tbs of Dijon mustard, 1 dsp of honey, 1 tbs of minced garlic, 1/2 cup of fresh parsley, chopped, 1/4 cup of fresh chives, chopped, cracked black pepper to taste. To make the mustard dressing.......whisk together the oil, vinegar, mustards, honey and garlic in a jug. Stir in the parsley and chives. Season with cracked black pepper, to taste. Cook the potatoes in a large pot of boiling salted water, until tender. Transfer to a large bowl. Heat an oiled frying pan over a medium high heat and add the bacon pieces. Cook, stirring occasionally until crisp. Drain on absorbent kitchen paper. Add the baco pieces and mustrad dressing to the warm potatoes. Toss well to combine and serve.

CHOCOLATE ICE CREAM PUDDING FOR CHRISTMAS

This is so good, family friendly and easily prepared. Ingredients.....2 litres of chocolate ice cream, 250 gm of chopped fruit cake or 250 gm of chopped chocolate sponge fingers, 200 gm of flake bars, chopped, 200gm of dark chocolate, chopped. Lightly grease an 8 cup capacity pudding steamer. Line with a double layer of cling wrap allowing a 12 cm overhang. Place the ice cream in a large bowl and soften to room temperature. Sprinkle over the chopped flakes and stir through with the fruit cake/ sponge fingers. Spoon into the prepared steamer. Smooth over top. Cover with the overhanging cling wrap and freeze overnight. Place the chopped chocolate in a small saucepan stir over a low heat until melted. remove the saucepan from the heat and stand the chocolate at room temperature until slightly thickened. Unwrap the the top of the puddingand invert onto a tray. Remove the plastic wrap and pour over the chocolate. Return to the freezer until ready to serve, when you will transfer the pudding to a serving plate. Decorate with a sprinkle of 2 small flake bars or as you choose.

WHAT DO YOU KNOW ?

Here are the answers to October's challenge: 1. Garnish. 4. Saka. 2. Kringel 5. Cure. 3. Gastronomy. 6. Raita. Here is my November challenge for you: 1. Type of unleavened bush bread, traditionally made with plain flour, a little salt and baked in coals of the camp fire? 2. A smooth, firm ice cream made with egg yolks, cream, sugar and many flavours ie. coffee, chocolate, pistachio nuts, candied fruits? 3. Classic, saffron flavoured rice containing seafood, chicken, vegetables, garlic and oil? 4. Herring fillet wrapped around a gherkin or onion and cured in vinegar? 5. An Italian dessert made with saturated sponge fingers and layered with creamed egg yolks, sugar and mascarpone and its name translate to 'pick me up'? 6. The outer coloured rind of citrus fruit?

HAZELNUT CREAM SQUARES .

Ingredients...4 eggs at room temperature, separated, 125 gm of castor sugar, 60 gm of self raising flour, 75 gm of almond meal, 150 gm of butter / marg, softened, 170 gm of hazelnut spread, 60 gm of icing sugar, cocoa powder to sprinkle over. Preheat your oven to 180 deg C. Line a 20 cm square pan with baking paper. Beat the egg whites with your electric mixer in a non metallic bowl until soft peaks form. gradually add the castor sugar, beating until thick and glossy. Add the lightly beaten egg yolks a little at a time to the mixture. Sift the self raising flour over the mixture, add the almond meal and fold in with a wooden spoon. Melt 20 gm of the butter / marg with 2 tbs of boiling water in a small bowl, when melted fold into the sponge mixture. pour the mixture into the prepared pan and bake in the preheated oven for 25 minutes or until a skewer inserted comes out clean. Leave stand in the pan for 5 minutes before turning onto a wire rack to cool completely. Cut the sponge in half horizontally through the centre. beat the hazelnut spread and remaining butter / marg with electric beaters until very creamy. Beat in the icing sugar and gradually add 3 tsp of boiling water and beat until smooth. Fill the cake with the icing mixture and refrigerate until thew filling is firm. To finish, when the filling is firm dust with cocoa powder then cut into squares. Yes, it is so good.

CURRIED NUTS.

Ingredients... 500gm of mixed nuts, (almonds, pecans, macadamias, cashews and Brazil nuts). 1 egg white, 2 tbs of curry, ( I use bush curry, available from Source.), 1 tsp of ground cumin, 1 tsp of salt. Preheat your oven to 150 deg C. Line a baking tray with baking paper. Spread the nuts in a single layer on the prepared tray and roast for 10 minutes. Remove the nuts from the oven and let cool. Whisk the egg white until frothy, then add the nuts, curry powder, cumin and salt. Toss together, place on the tray and return to the heated oven and cook for for a further 15 minutes. Allow to cool before serving. Any leftovers can be stored in an airtight container.

PIZZA WHEELS / STROMBOLI.

Ingredients.....1/2 red capsicum, finely chopped, 15 gm of Italian herb mix, 2 tbs of dried oregano, 100gm of finely chopped salami / ham, 60 gm of grated cheese, 60 gm of tomato paste, 2 sheets of ready rolled puff pastry. Preheat your oven to 200 deg C. Line 2 oven trays with baking paper. Combine the capsicum, herbs, ham / salami and cheese in a bowl. Spread the tomato paste onto each sheet of pastry, leaving a 2 cm border along one side. Sprinkle the capsicum mixture over the top. Roll up the pastry to enclose the filling, leaving the plain edge on top. brush theplain edge lightly with water and fold over to seal. Slice each roll into 1 cm rounds and place onto the prepared oven trays. Bake in the preheated oven for 20 minutes, or until golden.

NO KNEAD TWO SEED CRACKERS.

Ingredients....250 gm of plain flour, 1 tsp of baking powder, 2 tbs of poppy seeds, 2 tbs of sesame seeds,60 gm of butter / marg, chilled and chopped, 1/2 tsp of salt, cracked black pepper to taste, 125 ml of iced water. Preheat your oven to 180 deg C. Line 2 baking trays with baking paper. Mix the flour, baking powder and salt together in a large non metallic bowl. add the seeds and season with the pepper. Stir to combine. Rub the butter / marg in with your fingertips until the mixture resembles breadcrumbs. Now, make a well in the centre and add most of the water. mix together with a flat bladed knife using a cutting action, add the remaining water if necessary until the mixture comes together in soft beads. Gather the dough gently into a rough ball, do not knead it. Divide the dough into two portions. place one portion betqween sheets of baking paper and roll to a thickness of 2 mm. Cover the other portion with cling wrap until needed. Use a 6 cm round cutter and cut rounds out of the dough, prick the ropunds all over with a fork and transfer to the prepared trays. Repeat with the remaining dough. You can use the leftover trimmings, but do not knead, and gently roll out and cut into rounds. Bake in the preheated oven for 25 minutes or until golden brown. Transfer to a wire rack to cool. Store in an airtight container.

SWEET POTATO / KUMARA WEDGES

Ingredients.......1.3 kg sweet potato / kumara, peeled and sliced into wedges, 2 tbs of canola / rice bran oil, 1 tbs of fennel seeds, 1 tbs of coriander sedds, 1/2 tsp of chilli powder, 1 tsp of sea salt. Preheat your oven to 200 deg C. Place the sweet potato wedges in a large bowl and toss with the oil. Mix together the chiili, fennel, coriander seeds and salt. Add to wedges and toss well. Place the oiled and coated wedges on the prepared ovenproof dish and bake in the preheated oven for 30 minutes or until the wedges are browned and crisp. Serve warm.

CARAMELISED FIGS AND SPICED YOGHURT.

Ingredients......280 gm of natural, Greek style yoghurt, 35 gm of granulated nuts, 1/2 tsp of ground nutmeg, 1 tbs of castor sugar, 6 large fresh figs, 2 tbs of honey. Combine the yoghurt, nutmeg and castor sugar in a small bowl. Halve the figs lengthways. brush the cut side of the figs with honey. Cook the figs, cut side down, uncovered, in a lightly oiled frypan over a medium heat for 5 minutes. Turn the figs over, cook uncovered for 5 minutes or until lightly browned. Serve the figs with the spiced yoghurt.

THAI CHICKEN BALLS

This recipe can be used to make chicken burgers or as a filling for sausage rolls. Ingredients.....1 kg of chicken mince, 80 gm of breadcrumbs, 4 spring onions, chopped, 1 tbs of ground coriander, 50 gm of fresh coriander, chopped, 3 tbs of sweet chilli sauce, 2 tbs of lemon juice, canola / rice bran oil for frying. Preheat your oven to 200 deg C. Mix the mince and breadcrumbs together in a large bowl. Add the spring onions, ground and fresh coriander, chilli sauce and lemon juice. Mix well. Using damp hands, form the mixtuire into evenly shaped balls that are small enough to eat with your fingers or large enough to use as burgers. heat enough oil in the bottom of a large frying pan to shallow fry the chicken balls in batches over a medium / high heat until browned all over. Now place them on a baking paper lined baking tray and bake in the preheated oven for 10 minutes or until cooked through. If you do not like coriander, it can be replced with fresh and dried mint or fresh and dried basil, but then they are not really 'Thai' chicken balls. Whatever ingredient you use they will be aromatic and delicious.

KIWI FRUIT, LYCHEE AND LIME SALAD.

It is time to enjoy the summer produce.... This dessert salad is delicious and is so easily prepared. Best served in a serving dish alongside small dishes and dessert forks, it won't last long. Ingredients.......8 kiwi fruits, cut into wedges, approx 16 lychees, 400 gm can, drained, 1/3 rd of a cup of fresh mint leaves, 80 ml of lime juice. So, now you have the ingredients, all you need to do is combine them all in a serving bowl and let everyone help themselves. Enjoy!

CHERRY TOMATO AND RISOTTO CAKES.

Ingredients....2 and 1/2 cups of vegetable / chicken stock, 1 cup of white wine, 2 tbs of butter/ marg, 1 cup of chopped onions, 2 tbs of minced garlic, 2 cups of arborio rice, 1/2 cup of grated tasty cheese, 12 cherry tomatoes, canola oil for frying, slad leaves, for serving. Place the stock and wine in a medium saucepan and bring to the boil. In a large saucepan, heat the butter/ marg and add the chopped onions and saute until softened, stir through the minced garlic. Add the rice and stir to coat the grains. Add 1/2 a cup of the stock and wine mixture and stir over a medium heat until absorbed. Repeat this process until all the stock has been added and absorbed. Stir through the grated cheese, cover and set aside for 10 minutes. Now take a cherry tomato and shape a handful of the rice mixture around it to form a cake. Repeat until all ingredients are used. Heat the oil in a frying pan, when heated add the risotto cakes and fry for 3 minutes on each side until golden brown. Serve the risotto cakes on a leafy green salad or as you desire.

NUT CRUSTED WHITE FISH FILLETS.

Ingredients.....1/3 rd of a cup of breadcrumbs, 1/2 cup of granulated nuts, 2 tbs of butter / marg, 1/4 cup of dried dill, juice of 1 lime, 4 white fish fillets ( I used barrumundi fillets), sweet chilli sauce for serving. Preheat your oven to 180 deg C. Line a baking tray with baking paper. Place the breadcrumbs, nuts, butter/ marg, dill and lime juice in a bowl and use a hand processor or wooden spoon to combine/ process. Press the mixture on top of each fillet and spray with cooking oil. Place in the preheated oven for 15 minutes or until the fish is cooked through. Serve the fish fillets with the sweet chilli sauce along with a salad and or vegetables.