SALMON AND WARM SNOW PEA SALAD

Season your wok or large pan with canola oil and heat on low . In a medium bowl mix together 1 dsp of minced ginger ,3 tbs of soy sauce , 2 tbs of Chinese rice wine and 2 tbs of apple juice . Pour the mixture into the heating wok/pan and heat to just simmering . Add 250 gm of snow peas ( topped and tailed )and stir fry for about a minute or until they turn a vibrant green colour . Now add 650 gm of skinless salmon , cut into bite size pieces . cover the wok / pan and gently cook for about 1 minute or until the salmon loses its raw exterior colour nd becomes tender . In a small bowl mix together 1 tsp of cornflour with 2 tbs of water , now add this to the wok/ pan and stir gently until sauce thickens . sprinkle over 1 dsp of dried dill . Serve over a mixed grain and mixed leaf salad .

ASIAN STYLE OMELETTE

Place 8 lightly beaten eggs in a bowl wih 1/3 cup of Chinese rice wine , 1 dsp of sesame oil and 1/4 cup of thinly sliced spring onions ( green part only). Season with white pepper and whisk to combine . Spray a medium / large fry pan with oil and heat . Stir fry 6 cups of assorted shred vegetables until JUST tender and then remove from the pan and set aside , keep warm . Reheat the pan and spray with oil again . Pour in a quarter of the egg mixture , swirling to coat the base of the pan . Cook for 2-3 minutes or until egg is firm . Slide the omelette onto a plate , fill with 1/4 of the warm shredded vegetables and fold over . Repeat with the remaining eggs and filling mixture and make 3 more . To serve the omelettes , garnish with bean shoots and coriander and finish with a drizzle of oyster sauce .

TIPS FOR PERFECT PASTA

BOTTLED PESTO Process 1 and 1/2 cups of basil leaves with 1 tbs of minced garlic , 1/4 cup each of fresh parsley , finely grated parmesan ,pine nuts with 1/2 cup of extra virgin olive oil . Add lemon juice to taste . Store in a lidded jar in the fridge . PASTA BASICS Cook pasta ina large pot of boiling salted water . When adding pasta to the boiling water , stir through a few times to stock the pasta from sticking and return to the boil . Cooking times vary , so chech the instructions on the packet . Fresh pasta is available in the refrigerated section of your supermarket . fresh pasta has lower GI as it needs less cooking . SHAPE UP If you are not sure what shape of pasta to use , I recommend that you use larger shapes like penne or twists , which are perfect for bakes or chunkier sauces . Spaghetti , fettuccine and linguine are perfect for smoothstyle sauces . QUICK SPINACH PASTA Try a simple pasta with some baby spinach leaves , crumbled feta and a grated red onion . sauce it up with some cream or a little tomato salsa .

NUTTY APPLE LOAF

This cake gives us everything we want on the cold wintry days . I use uncooked fresh apple , peeled and chopped . This cake will question so much about you as a cook ...come on give it ago !!!. Place 170 gm of butter / marg ( room temp ) in the bowl of your electric mixer along with 140 gm of raw castor sugar and 2 tbs of strawberry jam . Cream until light and fluffy . Lightly beat 2 eggs and slowly add to the butter mix . In a separate bowl mix together 140 gm of plain flour with 1 tbs of baking powder and 1 tsp of ground cinnamon . Beat the flour mix into the butter mixture . Stir through 100gm of granulated nuts , 50 gm of dark chocolate chips and 2 peeled and chopped apples . Mix with a wooden spoon until evenly dispersed . NOW here is the diffence . .. Pour the mixture into a log pan that has been lined with baking paper ( 23 cm X 13 cm ) , smooth with the back of a spoon . Cover and refrigerate for 5 hours or better still overnight . WHY ? ....it helps with the texture of the cake ...supposedly !

Preheat your oven to 180 deg C for 15 minutes before baking the cake for 50 - 60 minutes or until the cake feels firm to touch and browned all over . Leave the cake to cool in the pan before turning onto a wire rack to cool completely . If you use a skewer to test the cake , it should come out clean apart from a little melted chocolate .

PEANUT BUTTER COOKIE

I use crunchy peanut butter for a better flavour and texture . It is also up to you whether you use chocolate in this recipe . Preheat your oven to 180 deg C . Place 225 gm of butter/marg at room temperature in your mixer bowl and using a paddle attachment or whisk , cream until light and fluffy . Add 2 lightly beaten eggs one at a time , mixing well . Turn your mixer down to slow speed and beat in 1/2 tsp of vanilla extract and 240 gm of crunchy peanut butter . Continue beating and add 340 gm of plain flour 2 and 1/2 tsp of bi carb of soda until a smooth dough is formed . Stir in 75gm of dark chocolate chips until evenly dispersed . Line 4 baking trays with baking paper . arrange 6 equal amounts of cookie dough on each prepared tray . Make sure the cookies are spaced apart to allow for spreading while baking . Bake in the preheated oven for 10 minutes , or until golden brown around the edges and are quite flat . Leave the cookies to cool slightly on the trays before turning out to a wire cooling rack to cool completely . The cookies should be soft and chewy and are gauranteed to be a hit !!!

LAVENDER CUPCAKES

These are a favourite of mine , a lavender flavoured infused cupcake . You will need a 12 hole muffin tray lined with paper cases . Place 120 ml of whole milk and 3 tbs of dried lavender flowers in a jug , cover and refrigerate overnight . Repeat this process for the lavender frosting , placing 25 ml of whole milk with 1 tbs of dried lavender flowers ,set aside in the refrigerator . Preheat your oven to 170 deg C . Place 120 gm of plain flour in the bowl of your electric mixer along with 140gm of castor sugar , 1 and 1/2 tsp of baking powder and 40 gm of room temp butter / marg . Beat these together until you get a sandy consistency and everything is combined . Now strain the lavender infused milk ( for the cupcake)and slowly pour into the flour mixture , beating well until all ingredients are well mixed . Add 1 lightly beaten egg to the mixture and beat well . Spoon the mixture into paper cases , 2/3 rds full and bake in the preheated oven for 20 - 25 minutes , or until the cakes bounce back when touched . A skewer inserted in the middle should come out clean . Leave the cupcakes to cool a little in the tray before turning out onto a wire rack to cool completely . FOR THE LAVENDER FROSTING . Beat together 250 gm of icing sugar with 80 gm of room temperature marg / butter and 2 drops of purple food colouring , beat on a medium speed until the mixture comes together and is well mixed . Turn the beater down to slow and strain the lavender infused milk into the butter mixture . Once the milk is incorporated , turn the mixer up to high speed and continue to beat until the frosting is light and fluffy ( at least 5 minutes ) . The longer the frosting is beaten , the fluffier and lighter it becomes . When cupcakes are cold , spoon the lavender frosting on top and decorate with a sprig of lavender .

DID YOU KNOW ? HANDY HINTS

Denture cleaning tablets are ideal for bleaching white table linen . White vinegar makes a fabulous fabric softener , just add a splash to the last rinse . Cider vinegar added to chooks' drinking water stops them getting worms . When you are frying eggs , sprinkle a little bit of flour in the hot oil , it stops the oil from spattering . Coffee grounds make an excellent fertiliser for indoor plants and roses . A few drops of lemon juice will shine your shoes if you have run out of shoe polish .