BLUE CHEESE , ONION AND WALNUT TART .

Preheat your oven to 200deg C. Place 250 gm of plain flour in a bowl along with 150 gm of softened butter / marg and a 1/4 tsp of salt . Use your hands to rub the flour and butter together until the mixture resembles breadcrumbs. Now add 1 lightly beaten egg yolk mixed with1 tbs of VERY cold water . Use the heel of your hand to form a dough ball . Wrap in cling film and refrigerate for 2 hours . Return the dough to room temperature and roll out on a lightly floured work bench until large enough to fit 10"(25 cm ) flan pan , 1 and 1/2 "( 3cm ) deep . place the dough in the flan pan and chill for 20 minutes . Then line the pastry with baking paper and fill with dried rice or baking beans and bake for 10 minutes . Remove the baking paper and rice / beans and bake for a further 5 minutes . Set aside to cool . FOR THE FILLING Peel and slice 4 large onions and add the slices to a pan with a good dob of butter / marg over a medium heat and cook the onions , stirring for about 5 minutes . Add a splash of water , sprinkle over 1 dsp of castor sugar , cover and cook until they are dark and soft , about 40 minutes .... keep stirring to avoid them catching on the bottom of the pan . Continue to cook until caramelised . Spread the onions over the base of the pastry and scatter over 100gm of crumbled blue veined cheese ( your choice ) . Reduce oven temperature to 180 deg C . Now mix together 2 whole eggs and 2 egg yolks and then mix in 75 ml of milk and 225 ml of cream , season with cracked pepper and ground nutmeg to taste . Pour the egg mixture over the top of the onions and cheese . Bake for 40 - 45 minutes or until the tart is golden and the centre is JUST set . Remove from the oven and leave to cool . To serve mix together minced garlic with some crushed walnuts , a little walnut oil and some mixed herbs and spoon over the warm tart to serve .

CHIA SEEDS

Chia seeds are full of protein , fibre calcium , iron and vitamin B . These seeds are one of the 'super food ' group , because they contain more omega 3 fatty acids than salmon . they also have a wide range of antioxidants and minerals . Chia has become very popular with atheletes as they are said to buld muscle , it is also claimed they can lower cholesterol and reduce the risk of heart disease . Chia was originally from south america , the flavour is very mild and and is the perfect thickening agent . Dont be afraid to add them to cakes , smoothies , soups , biscuits , bread and muesli . They will sprout easily if planted out .

CREAMY SWEET POTATO SOUP

It's that time of the year again ...SOUP time . My son paul sent through photos of his chicken soup that he prepared today , it looked hearty and the broth clear showing the bright colours of the fresh vegetables and chicken he used , very apetising . It was my youngest son Dale who introduced me to the goodness and versatility of chia seeds and I've been hooked ever since . So lets make the most of those beautiful sweet potatoes ( kumara ) that are readily available all year round . Use a large pot and put 4large sweet potatoes , peeled and cut into chunks , 2 green apples cut into chunks with skin on ,1 medium onion peeled and cut into chunks , 6 cups of chicken or vegetable stock , 1 dsp of ground ginger ,1 tsp of ground cumin ,1 tsp of chilli powder ,1/8 tsp of cayenne powder Stir to combine the spices and the vegetables in the stock Cover the pot and bring to the boil over a medium heat , then reduce the heat to a simmer and continue to cook for 20 minutes or until the vegetables are tender / soft . Use a stick blender ( carefully ) to puree the mixture . Now stir through 1 cup of sour cream , 2 tbs of chia seeds and 1 can of drained black beans. Serve with a dob of sour cream and a little cracked pepper .

CHOCOLATE CHIA BANANA SWIRL SLICE

To make chia gel (9:1) mix 1 tbs of chia seeds with 9 tbs of water and set aside till needed Preheat your oven 180 deg C. Cream together 3/4 cup of castor sugar and 4 tbs of butter/ marg until creamy . Add 1 lightly beaten egg , 1 tsp of vanilla extract and stir until combined . Now mix in 1 1/2 cup of applesauce ( I use baby food tinned apple puree ), 4 tbs of geled chia seeds and 3 ripe bananas , mashed . your mixture will be lumply and yellowish . Now mix together in a separate bowl ,1 and 1/2 cups of plain flour ,1 tsp of baking powder,1 tsp of baking soda ,1/2 tsp of salt . Add the dry mixture gradually to the wet , stirring well . Now scoop out about half the batter and put it into the bowl that had the dry ingedients. Add 1/4 cup of cocoa to one half of the batter and mix until well combined . banana lumps may be visible and this batter will be slightly thicker . Spray and line a 22x 22 cm pan with baking paper . Spread the non chocolate half evenly into the prepared pan , then drop spoonfuls of the chocolate batter on top until it is all used . use a butter knife to drag the chocolate batter through forming a random swirling pattern. Bake in the well preheated oven for 30 minutes , or until the edges become golden brown and a toothpick inserted in the middle should come out clean . leave cool in the pan for 10 minutes and then carefully remove from pan using the baking paper lining . Cut into squares , this delicious slice will keep in a sealed container and does not need to be rfrigerated .

CHIA GARDEN PATTIES

These are a tasty burgers without meat , the colourful ingredients and spices make these great with or without the bun. First rinse and drain 1 can of chick peas ( 400gm can / 240 gm drained )and add them to your processor , along with 1 dsp of minced garlic ,pulse until smooth . In a separate bowl place 1/2 cup of shredded carrot , 1 tbs of chia seeds ,1 and 1/2 cup of well torn spinach leaves , 1 tsp of smoked paprika ,1/2 tsp of ground coriander ,1/2 tsp of ground cumin , 1/2 tsp of chilli flakes and the bean mix . Using a large wooden spoon , stir in 2 lightly beaten eggs and 3/4 cup of panko bread crumbs by hand divide the mixture into 4 / 6 patties . Flatten the patties to 1/2 inch thickness which will help them to crisp on the outside when cooking . Cook the patties in a pan with 2 tbs of rice bran oil over a medium heat . cook for about 4 minutes on each side or until lightly browned and crisp . I like these with sliced tomato and avocado in a bun .

CHEESE AND VEGEMITE SROLLS

' Vegemite may be the best predictor of national identity of any food in the world . That is if you eat Vegemite , you are almost Australian '..Kay Richardson 2003 . Vegemite is a by product of beer making and has an intense umami flavour . Vegemite and cheese go hand in hand and that relationship dates back to the 1930's . Preheat your oven to 180 deg C . Grease a baking tray and line with baking paper , Combine 300 gm of self raising flour in a large bowl with a pinch of salt add 2 tbs of melted butter , 250 ml of milk and using a kitchen butter knife cut through the mixture until the mixture comes together and you get a smooth bal of dough . Shape the dough into a rectangle , roughly 30 cm x 20 cm., with the long side nearest to yoU Spread 3 tbs of vegemite over the dough . Sprinkle 200 gm of grated cheddar cheese over the vegemite . Starting with the longest side firmly roll the dough into a log , then slice into 8 equal portions . Place the scrolls cut side down on the lined baking tray and brush with milk , sprinkle over with another 80 gm of grated cheese . Bake in the preheated oven for 20 minutes or until risen and golden . Leave to cool before serving .

GOLDEN SYRUP DUMPLINGS

A hundred years ago you would have been served dumplings and 'cocky's joy 'in Australia, that's what golden syrup dumplings were called. To make these dumplings , place 225gm of self raising flour into a food processor with 30gm of butter/ marg until well combined and no lumps visible. In a medium sized bowl beat 2 eggs and add 3 tbs and 1 dsp of milk . Now add the flour mixture and stir with a wooden spoon until just combined , do not over beat . Cover the bowl with plastic wrap and place in the refrigerator for an hour to firm up . Line a baking tray with baking paper , use an ice cream scoop to form 12 dough balls . Place the dough balls on the baking tray and refrigerate until needed . To prepare the syrup place 185gm of soft brown sugar in a large saucepan along with 1 tsp of vanilla extract , 500ml of water , bring this to the boil over a medium heat. Reduce the heat to a steady simmer . Use a slotted spoon to add the dumplings to the syrup . Cover the saucepan with a lid and cook for 15 minutes or until golden and cooked through . The dumplings are cooked when skewered through the centre and the skewer comes out clean . Transfer the dumplings and divide between serving bowls . Return the sauce to the heat and cover and cook to thicken slightly , then pour over the dumplings . Serve with whipped cream and or vanilla ice cream .