ALMDATE SLICE

Preheat your oven to 180 deg C Chop 250gm of pitted dates. Add 1 cup of slivered almonds . Add 1 cup of icing sugar , 2 well beaten eggs ,1/2 tsp of salt ,1 tbs of rice bran oil ,1 tbs of lemon juice and 3/4 tsp of ground nutmeg . Mix well . Spread in a lightly greased 9" square pan . Bake at 180 deg C for 20 minutes . Cool slightly , then slice into squares and dust with icing sugar .

THE CROCK POT / SLOW COOKER

I have 2 slow cookers , a medium sized one and a large one .I use them all the time . They are long lasting , my medium sized crock pot is the originial Monier crock pot that I gifted my mum on her 40 th birthday , that was 50 years ago . I love slow cookers , I roast chickens in them and prepre desserts in them . Slow cookers are so versatile . There is something so special to walking in to your house after a day away , to a simmering 1 pot meal ready to serve . BUT .... there is a problem with slow cookers .... it is the people who own them .!!! I'm the problem ... When I'm home and have something cooking in the slow cooker .......I lift the lid . There is no need to lift the lid . But I want to taste the flavours . Seriously there is no need to lift the lid I can smell the aromas , I dont need to taste . Each time I lift the lid on my slow cooker , I am reducing the temperature which will change the cooking time . Everytime you lift the lid and taste , add the time spent with the lid off to the cooking time. Hey , I'm not perfect .

CAULIFLOWER AND CHEESE SOUP

Place 1 medium sized cauliflower , cut into florets and 1 onion peeled and sliced into the bowl of your slow cooker ( medium sized ). Add 650 ml of vegetable or chicken stock . Cover and cook on high for 3-4 hours or 5-6 hours on low . After that time puree with a hand held blender Now stir through 3/4 cup of cooking cream and 1/2 cup of grated cheese . Garnish with chopped chives and serve with crispy toast . This is delicious .

SAUSAGE AND CHICKPEA CASSEROLE ...

You will need 8 thick sausages and add them to a pan with 1 tbs of rice bran oil . Brown the sausages and cook through . Remove from the pan and set aside . Add 1 peeled and sliced onion to the pan and cook until the onion is tender . Stir in 1 tsp of ground paprika , 1 x 400gm can of diced tomatoes , 1 x 400gm can of drained chick peas , season with cracked black pepper . Stir through 150 ml of vegetable stock and 1/2 cup of freshly chopped coriander . Now add the sausages , sliced on an angle . Simmer for 15 minutes . Serve with crusty bread .

EGG- CELLENT TIPS

Eggs are ideal for making omelettes, adding to salads, to thicken sweet corn and chicken soup. Adding eggs to fried rice makes it a high protein meal. To extend leftover creamy pasta, top with fresh rocket leaves and poached eggs. Flavour scrambled eggs with 125 gm can of creamed corn and 1 cup of chopped baby spinach leaves. Serve eggs with buttered toast and sliced tomatoes and a sprinkle of grated Parmesan cheese. Always use eggs at room temperature. Egg yolkswill remain fresh for a few days if covered with cold water and kept in the refrigerator. Eggs approaching their use by date are perfect for baking cakes, quiches and frittatas, while fresh eggs are best for frying and poaching. Eggs that are only a few days old are best for hard boiling, as the shell is easier to remove.

BAKED EGGS AND BEANS

Preheat your oven to 180 deg C . Heat a large pan that has been sprayed with cooking oil over a medium heat . Slice 100gm of chorizo sausage into the pan and cook till the sausage starts to brown . Add 2 tbs of minced garlic , 800 gm can of diced tomatoes ,1 tbs of red wine vinegar and 1 tsp of dried oregano . Continue to simmer for 4 minutes , stirring constantly . Now stir through 400gm can of cannellini beans ( drained ). Make 4 4 small indents in the surface . Crack an egg into each indent , scatter with deseeded black olives . bake in the oven until the yolks are set and runny . Garnish with basil leaves .

LEMON MERINGUE

Preheat your oven to 180 deg C I used a 9"frozen commercial pie crust from IGA . Follow the directions on the packaging for the pie crust . To prepare the filling ...... First separate 4 eggs , beat the eggs yolks well and set aside . Use a medium saucepan place together 1 cup of castor sugar , 2 tbs of plain flour ,1/2 cup of cornflour , a pinch of salt ,1/2 cup of cornflour , 1 dsp of grated lemon rind , 1 and 1/2 cups of water ,3/4 cup of lemon juice . Stir until smooth , over a medium heat until the mixture boils and thickens . Add 60 m of marg / butter and stir through until melted . Remove from the heat quickly and add the well beaten egg yolks , whisk until well combined . Pour the filling into your pie base . Now place the 4 egg whites into dry bowl and using an electric beater , beat until soft peaks form . Add 1/2 cup of castor sugar ( 1 dsp @ a time ), until mixture is thick and glossy and sugar is dissolved . NB ... lightly sprinkle the filling with a little fine polenta , so the egg whites have something to cling to over the lemon filing . Spread the lemon filling over , I add the filling in dsp dobs and then swirl over with a fork . Bake for 6 minutes .