BEST EVER SPAGHETTI SAUCE

Cook 400gm  of spaghetti noodles in salted boiling water for 8-10 minutes .
drain the spaghetti noodle and return to the still warm pan .
In a separate pot place 3 tbs of canola oil
4 chopped and tasty , ripe tomatoes
1 dsp of rinsed small capers
2 anchovy fillets  (mashed )
1 dsp minced garlic
Now cook this mix over a gentle heat for 4  minutes just to soften everything .
Toss the sauce and spaghetti noodles together and season well ......
Serve with grated Parmesan .

The whole point of this recipe is not to drown your pasta in sauce , it is only to flavour it ...
Enjoy spaghetti as it should be ....

SEARED SALMON IN A SPICY GINGER MARINADE

Yesterday on radio Gippsland FM 104.7  ( Garden Path , kitchen Door ) , I received a request for a recipe to make something special with salmon .
This is the recipe that was a favourite with my son Dale through his uni years ....
SEARED SALMON IN A SPICY GINGER MARINADE
 3 tbs of tamari
1 dsp of ground star anise
5 tbs of a sweet white wine
1 dsp  of minced garlic
1 tbs of minced ginger
1 handful of fresh  torn coriander
1 small red chilli finely chopped .
Mix all ingredients together .
Smear the marinade over the salmon fillets ( use salmon fillets with skin on )
Leave to marinate  covered in the refrigerator....till ready to cook , overnight is fine ..
Preheat your pan that has been lightly oiled or sprayed over a medium heat and place  salmon  fillet skin side down for 3-4 minutes , turn and repeat .
Serve with a prepared grain or vegetable and salad of your choice .
Enjoy .

SPINACH AND FETA PIE spanakopita

Preheat your oven to 200 deg C.
To make the filling , heat 3 tbs of oil in a large saucepan  and add 1 large onion , peeled and freshly chopped .
fry until the onion is softened .
Add 1 kg of fresh spinach leaves , cook until wilted .
Add 1 large finely chopped clove of garlic .
Remove from heat and allow to cool .
When the spinach mixture has cooled add 1 bunch of chopped flat leaved parsley , 2 tbs of dried dill and 3 well beaten eggs .
Crumble in 200gm of Greek feta cheese , season with salt and pepper  taste .
You will need a packet of filo pastry 225 gm`.
Unfold the pastry sheets and cut them in half ( width ways ).
Lightly grease  30 x 20 cm aking tray .
Line the tray with1/2  the filo sheets , brushing each sheet with melted butter before layering .
Spread the spinach and cheese mixture over the filo pastry sheets .
Now top with the remaining pastry sheets , brushing each sheet with melted butter , folding in the edges .using a sharp knife score the top`layers of pastry into 6 squares ( optional) .
Bake in the pre heated oven for 40 minutes or until golden brown ...
Serve hot or cold .
This is delicious !!!

ITALIAN ZUCCHINI SALAD

4 Medium sized zucchini’s ( courgette ) , trimmed at both ends and sliced .
250 gm of cherry tomatoes , sliced .
1.onion , peeled and thinly sliced
1. Lebanese cucumber trimmed at both ends and sliced .
1. Dsp of minced garlic , 1, tsp of dried oregano.
Salt and cracked pepper to taste .
1. Small chilli thinly sliced
Place in serving bowl and mix thoroughly, pour over enough apple cider vinegar to just cover and sprinkle over 1/4 cup of castor sugar , stir through and cover with plastic wrap and leave marinate overnight , will last for 10 days in refrigeration .
Serve with cheese and crackers or as a side with fish , beef or pork .

NO BAKE CHEESECAKE

Before you commence please make sure you have 1x 375 gm can  of evaporated milk that has been well chilled .
Combine 125 gm of melted marg /butter with 2 and 1/2 cups of biscuit crumbs and press into base and sides of a spring form pan . ( 22cm /9”).  Chill.
ALTERNATIVELY.....Check how I presented my no bake cheesecake in the photos below .
For the filling dissolve 2 pkts of ‘low sugar’ lemon jelly crystals in 3/4 cup  of boiling water add 1 tbs of grated  rind and 1/4 cup of lemon juice .
Cool slightly .
Now beat the chilled evaporated milk ( 1 x 375 gm can )until thick .
Beat 250 gm of cream cheese ( softened to room temp )until smooth then add 1 cup of castor sugar and 1 tsp of vanilla essence .
Fold in the beaten evaporated milk .
Pour into prepared crumb base  chill for 2 hours .
OPTIONAL .... Decorate with cream , passion fruit pulp or crushed chocolate flakes .

VEGAN CHOCOLATE CAKE

Preheat your oven to 160 deg .
Lightly grease cake pan, ( I used a Bundt pan ).
Stir 1 tbs of lemon juice into 1 and 1/4 cups of soy milk .Set aside .
Gently melt 150 gm of vegan butter ( nuttelex ), with 3 tbs of golden syrup and 1 tsp of instant coffee granules . ( the addition of the coffee makes for a robust chocolate flavour ). Set aside to cool .
In a separate bowl , mix together 4 tbs of unsweetened cocoa powder with 175 gm of castor sugar , 275 gm of  S.R flour and 1tsp of baking soda .
Now pour in milk and margarine mixture .
Stir in well until the batter becomes smooth and glossy .
Spoon batter into the pan , smooth over top and bake in preheated oven for 35 minutes .
Cool in pan for 5 minutes , then turn out onto a wire rack til completely cooled .
ICING ....
Beat together 75 gm of vegan butter
200 gm of icing sugar
4 tbs of unsweetened cocoa powder
2 tbs of water .
Beat until smooth .

HALVAS ......SEMOLINA AND ALMOND CAKE

Halvas is the name of rich blocks of sesame seeds but it is also the name of this orange and lemon flavoured semolina cake .......
Preheat your oven to 180 deg C..
Grease and line a 9'- 23 cm cake pan with baking paper .
Now  beat together  225 gm of softened butter / marg with 225 gm of castor sugar in a large bowl, until light and fluffy .
Separate the 6 eggs .
Add 6 egg yolks ( 1 at a time ) , beating really well after each addition .
Add 115 gm of fine semolina (ground ), 175 gm of ground almonds , the grated rind and juice  of 2 oranges , mix together well .
In a separate bowl beat together the 6 egg whites until stiff and then fold into the mixture .
Turn the batter into the prepared tin .
Bake for 50 minutes or until golden and firm to the touch .
While the  cake is baking place 125 gm of castor sugar in a pot with 50 ml of water and 1cinnamon stick.
Heat gently until the sugar has dissolved .
Remove from heat and now add the grated rind and lemon juice of 2 lemons .
When the cake is cooked , let stand for 5 minutes in the pan and then very carefully remove from the pan and place on a cooling tray  .
Prick the top of the cake all over with a fine skewer .
Remove the cinnamon stick from the lemon syrup and spoon over the warm cake and leave to cool .
Delicious ....