FENNEL AND POTATO SOUP .

Melt 40 gm of butter in a large saucepan . Add 2 large onions peeled and thinly sliced along with tbs of minced garlic and a 1/4 tsp of salt . Peel and dice 1 kg of 'all rounder'potatoes to the onion mixture . Add 1 large fennel bulb ( or 2 small fennel bulbs ) , trimmed and finely chopped , 1 tsp of caraway seeds . Cook for 5 minutes and then add 1 litre of vegetable stock and 2 tbs of soy sauce . Bring to the boil and partially cover and simmer for 20 minutes . Allow to cooland then use a stick blender to blend until smooth . Stir through chopped parsley and season with cracked pepper . Reheat the soup gently and ladle into warmed bowls , swirl with a spoonful of creme fraiche and serve with torn pieces of sourdough bread .

CREAMY VEGETABLE KORMA

Heat 2 tbs of ghee in a large saucepan , add 1 peeled and sliced onion , cook till the onion softens . Stir in 2 tbs of minced garlic and 1 tbs of minced ginger . Add 4 cracked cardamon pods and 1 dsp of ground coriander , 1 tsp of ground cumin ,1 tsp of ground turmeric . Continue cooking over a low heat , stirring for 1 minute . Stir in the grated rind and juice of 1 lemon along with 50 gm of almond meal , slowly blend in 500 ml of vegetable stock , stirring occasionaly until simmering . Add 500 gm of peeled and diced potatoes plus 450 gm of your favourite vegetables , such as cauliflower , carrots , parsnips , turnips .( you could cheat and add 500 gm of frozen mixed vegetables ) . Bring the mixture back to the boil and then reduce the heat until just simmering cook until the vegetables are tender . Stir in 200 ml of cream and chopped coriander , cracked black pepper and salt to taste . Cook gently until heated but do not boil . Serve with nachos , crusty bread or naan bread .

PARSNIP TATIN

Parsnips raraely get a mention in the favourite vegetable section. I love all vegetables and parsnips up there on my list . Seriously give this a go ... Preheat your oven to 200 deg C . Heat 50 gm of butter / marg in a small 20 cm fry pan . You will need 8 small parsnips peeled and halved . Add the parsnips to the pan arranging them cut side down in the pan with the narrow ends towards the centre . Sprinkle the parsnips with 1 tbs of soft brown sugar , add 75 ml of apple juice and bring to a slow boil . Then remove the pan from the heat . Now position one square of shortcrust pastry over the parsnips in the pan and press down lightly to enclose them . Place the pan in the preheated oven for 25 minutes or until the pastry is golden . Remove from the oven and place a serving dish over the top and flip the tart onto the plate. Crumble a handful of feta cheese over and serve as a side dish or on its own with a baby spinch leaf salad .

SWEET AND SOUR RICE WITH CHICKEN

Trim 4 spring onions and slice into thin strips , drop into cold water and set aside . Mix together 1 dsp of sesame oil with 1 tsp of Chinese five spice powder .... Five spice powder is a mixture of ground star anise , fennel ,cinnamon , cloves and szechuan peppers , it adds a sweet and spicy aniseed flavour to your dishes . Rub the oil and spice powder into the 450 gm of skinless chicken breasts . Now cut the chicken breasts into small pieces ...set aside Hea you pan over a medium heat with 1 tbs of rice bran oil , add 1 tbs of minced garlic and 1 red onion , peeled and sliced into wedges , cook until the onion has softened . Ok it's now time to add to chicken pieces and cook until the chicken is golden and cooked through . Remove the chicken from the pan to an oven proof dish , cover with a sheet of foil and place in a warm preheated oven 160 deg C. Add 225 gm of rice ( brown or white ) to the pan along with 600ml of water , 4 tbs of tomato sauce ,2 tbs of honey ,1 carrot sliced into matchsticks ,1 tbs of apple cider vinegar and finally 1 tbs of soy sauce . Return the chicken to the pan Bring this mixture to the boil and simmer until almost of the liquid is absorbed . Divide and spoon into individual warmed serving dishes . Drain the spring onions and place on top . Serve immediately .

MOTHER’S DAY CELEBRATION...CHOCOLATE NUT TORTE

Preheat your oven to 160 deg C. Line 4 baking trays with baking paper and draw a 20 cm circle on each . Beat 5 egg whites until stiff peaks form ,gradually add 1 cup of castor sugar ..1 dsp at a time ,beat for 2 minutes or until sugar is dissolved .... DO NOT RUSH THIS PROCESS . Sift together 1/3 cup of Dutch cocoa with 1/3 rd cup icing sugar. Now fold into the stiff egg mixture , adding 1 cup of almond meal . Place 1/4 of the mixture in the centre of each circle, spread out evenly to the edges . Bake for 30 minutes . Cool on wire racks . BUTTER CREAM ..... Beat 200gm of butter/marg with 3/4 cup of icing sugar together for 15 minutes , until the mixture is light and creamy . Melt 125 gm of good chocolate in the microwave , slowly beat into the butter cream . In a separate bowl whip 300ml of cream until thickened . Now that the meringues are completely cold , spread a layer of the chocolate cream over each layer . Top with cream . Stack one layer on top of the other on a serving plate , coat the top with remaining butter cream and a little grated chocolate . Happy Mother's Day .... So simple and delicious , you can do this !!

GINGER CHICKEN WITH ASIAN GREENS

Slice 1 carrot into long strips . Heat a pan with 1 dsp of peanut oil over a medium heat . Add 1/3 rd cup of whole cashews, stir fry for 2 minutes . Remove the cashews to a small bowl and set aside . Add another dsp of peanut oil to the pan and add 500 gm of chicken strips , stir fry for 5 minutes until lightly browned . Add another dsp of peanut oil along with 1 tbs of minced ginger , 1 onion sliced into thin edges , 1 thinly sliced green capsicum , 1 x 425 gm can of baby corn drained .and 1 small baby bok choy thinly sliced . Now pour over 150 ml of sweet soy sauce and stir fry for 5 minutes , until the bok choy is wilted and heated through . Finally stir through the cashews and 100gm packet of fried noodles . Simply delicious .

PARTY PIES ALL DRESSED UP .

Preheat your oven to 160 deg C . I used commercial brand party pies . I smeared some of my tart tomato relish over an ovenproof dish ,scattered the dish with baby spinach leaves . Placed the party pies over the spinach leaves . Placed a baby boccachini ball on top with a cherry tomato. Bake in the preheated oven until the cheese ball has melted and the pie has heated through . Remove from the oven and drizzle with barbeque sauce ... Looks really classy and tastes delicious .