SPAGHETTI WITH SPINACH AND COPPA

( Coppa is smoked pork ). Place 375 gm of spaghetti pasta in a pot of salted boiling water with 2 tbs of oil . Boil uncovered until just tender and then drain using a colander . While the pasta is cooking place 80 ml ( 1/3rd cup ) of canola oil in a frypan along with 2 tbs of minced garlic , 1 small red capsicum , thinly sliced ,1 peeled and finely sliced small onion , 1 dsp of chilli paste and finally 100gm of chopped coppa ).... Stir over a medium heat until the onion and capsicum is tender . Now add a handful of finely chopped spinach leaves , 4 tbs of grated parmesan cheese . Stir the sauce through the drained pasta. Serve with crusty torn bread .

CHRISTMAS CAKE

This recipe has never failed me . Preheat your oven to 160 deg C Grease and line with baking paper a 23cm round loose bottomed pan . Beat together in a bowl with an electric beater 185gm of softened buter / marg with 1 and 1/2 cups of brown sugar until mixed and creamy , then add 250 gm of room temp cream cheese and 1 dsp of vanilla extract , mix until well blended . Beat 4 eggs together in a separate bowl and add a little of these at a time to the butter mixture , beating well after each addition . In a separate bowl mix together 1 and 1/2 tsp of baking powder with 2 cups of plain flour and 1/2 tsp of salt . Now add the flour mix to the egg and butter mixture . Fold in 2 cups of mixed fruit , 1/4 cup of granulated nuts and 1 dsp of grated orange rind . Spoon the mixture into the prepared pan and bake in the preheated oven for 90 minutes . Remove the pan from the oven and let sit in the pan for 10 minutes and then undo the pan and turn onto a wire cooling rack . To serve sift icing sugar over the top of the cake and dress with a mixture of glace fruits ( optional ) , dress the serving plate with holly and berry decorations , again optional .

ICED ZABAIONE

Place 4 egg yolks in a bowl with 75 gm of icing sugar and beat with an electric beater until thick and mousse like . In a separate bowl whip together 6 tbs of cream with 4 tbs of marsala / apera , until thick and then fold through the egg mixture . Pour into 4 ramequins , cover and freeze . Sprinkle with ranulated nuts to serve .

SPICED LEG OF LAMB

This is such an easy way to serve a flavoursome leg of lamb, it is perfect for the Xmas table . You will need a 2.5 kg leg of lamb . First , you need to prepare a marinade . Place 4 tbs of minced garlic in a saucepan along with 3 tbs of minced ginger , 2 onions ( peeled and thinly sliced ) , 5 tbs of tamari ( light soy sauce ) , 3 tbs of hoisin sauce ,2 tbs of chilli sauce ( sriracha ),1 tsp of 5 spice powder , 2 tbs of brown sugar , 300 ml of red wine, 200ml of white wine vinegar and finally 1 litre of water . Simmer this spicy mixture over a low heat for 45 minutes . Place the leg of lamb in a large pot and pour over the sauce and slowly bring to the boil . Simmer gently for for 90 minutes , turning the lamb every 30 minutes . Remove the pan from the heat and leave the lamb to cool in the sauce . Leave to marinate for overnight. The following day preheat your oven to 180 deg C . Place the lamb in an oiled roasting pan and place in the preheated oven for 1 hour . To serve , slice the lamb and serve hot or cold ... This is delicious .

CARROT RING

Preheat your oven to 180 deg C . Lightly grease a 2 litre non stick ring pan . Place 500 gm of chopped carrots in a medium saucepan with a peeled and sliced onion . Boil until the carrot is tender . Drain. Then place in a food processor with 1 dsp of cinnamon , 1 tsp of ground ginger , 1 tbs of minced garlic , 1 tbs of soft brown sugar , 1 tsp of salt and 1/2 tsp of cracked black pepper . Process until smooth . Stir in 1 dsp of grated orange rind . Let the mixture cool slightly . Now separate 4 eggs . Lightly beat the egg yolks and in a separate bowl beat the egg whites to firm peaks . Stir ( with a wooden spoon ) the egg yolks into the carrot mixture , then fold in the egg whites . Gently fold in 90 gm of tigernut flour ( or fine semolina or almond meal ) and 2 tbs of dried chives . Pour the mixture into the prepared pan and bake in the preheated oven for 30 minutes or until set . Cool slightly before turning out . Fill the centre with lightly steamed green vegetables ... ( sno peas , brocoli ) .. your choice .

YUULONG LAVENDER MUSTARD

Thank you Carol Dickinson for sharing this recipe. Place 150gm of black mustard seeds in a processor with 150 gm of brown mustard seeds ,20 whole cloves , 1 tbs of tarragon ,1 tbs of thyme , 3/4 cup of parsley sprigs , 1 tbs of ground ginger and 2 tbs of minced garlic , 2 tbs of honey and 3 tbs of salt . process until ingredients are finely chopped and processed . Mix together 1 and 1/2 cups of white wine vinegar and 1 cup of olive oil . Turn your processor on and slowly pour the oil , vinegar mixture in . Cover and stand overnight then using a wooden spoon stir through 2 tbs of chopped lavender petals . Store in a sealed jar and let stand for 2 days before enjoying .

SAVOURY NOODLE KUGEL

A kugel is a Jewish baked pudding made with rice or noodles and traditionally chicken fat or margarine , spices , eggs and onions . Simply prepared and very tasty . Preheat your oven to 180 deg C . Lightly oil a medium ovenproof dish ( 1.5 litre ) . Heat 2 tbs of oil in a pan and add 2 peeled and thinly sliced onions . Cook over a medium heat until the onions are tender . Remove the onions to a bowl and cool a little . Once the onions are slightly cooled add 125 gm of whole egg mayonnaise , 4 lightly beaen eggs , 2 tbs of minced garlic , 1 tsp of paprika , 1 handful of finely chopped fresh flat leafed parsley and finally 250 gm of fresh lokshen or fettucine noodles ( cooked and drained. Mix together well . Season with cracked pepper . Place the mixture in the prepared ovenproof dish , place in the ovenproof dish and bake for 45 minutes or until golden . Sprinkle with a mix of chives , dill and parsley . Serve immediately .