Ginger cake with pistachio praline

melted butter for greasing
185g butter
1 cup brown sugar
1 tbsp treacle
1 egg
2 egg yolkds
1 cup SR flour
1 tsp ground ginger
1/2 tsp cinnamon
1/3 cup milk
125g glace ginger, finely chopped

Pistacio praline:
1/4 cup pistachios, finely chopped
1/2 cup sugar
2 tbsp water

Lemon icing:
75g butter, softened
75g cream cheese, softened
1.5 cups icing mixture
finely grated zest of 1 lemon

1. Preheat oven to 160C. Grease a 23cm loose bottomed fluted quiche tin with butter and line base with baking paper. Put butter and brown sugar in a bowl and cream until light and fluffy. Add treacle and mix well to combine. Add egg and yolks, one at a time, beating well after each addition. Add flour, ground ginger and cinnamon, in batches, alternating with milk, and stir to combine. Stir in glace ginger.
2. Pour mix into prepared tin. Sit tin on an oven tray and bake for 1 hour our until cooked when tested with a skewer. Cool in tin for 15 mins before turning out onto a wire rack to coll completely.
3. To make pistachio praline, line and oven tray with baking paper. Spread pistachios on baking paper. Pute sugar and water in a small saucepan over a medium heat and stir until sugar is dissolved and mixture comes to the boil. Reduce heat and simmer for 6-8 minutes turns a rich golden colour. Spread over pistachios, then stand at room temp for 20 mins or until a firm toffee forms. Break into pieces, put in a food processor and process until desired consistency.
4. To make lemon icing, put all ingredients in a bowl and beat until light and fluffy. Spread over cake then top with praline.

Christmas pudding shortbread

125g butter, at room temp
1/3 cup firmly packed brown sugar
1 tsp vanilla extract
1 cup plain flour
1/3 cup rice flour
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
extra flour for kneading
1 eggwhite, whisked
1/3 cup demerara sugar

1. Preheat oven to 160C. Line 2 large oven trays with baking paper. Put butter, brown sugar and vanilla in a bowl and beat using electric beters until light and creamy. Sift flour, rice flour, cinnamon, cloves, mixed spice and nutmeg over butter mixture and stir until well combined. turn out onto a lightly floured surface and knead gently until mixture comes together.
2. Roll out dough between 2 sheets of baking paper until 4mm thick. Using a 7cm round fluted biscuit cutter, cut 15 rounds from dough, re-rolling as required. Put rounds from dough, re-rolling as required. Put rounds on prepared trays, brush with eggwhite and sprinkle with demerara sugar. Bake for 15-20 mins or until light golden and firm. Transfer to a wire rack to cool.

Chocolate polenta puddings

melted butter, for greasing
125 butter, at room temperature
2/3 cup icing sugar
1.5 cups hazelnut meal
1/4 cup baking cocoa, sifted
50g dark chocolate, grated
2 eggs, lightly beaten
1/4 cup fine polenta
1/2 cup caster sugar
2 tbsp water
extra 125g dark chocolate, roughly chopped
1/2 cup cream
fresh raspberries, to serve

1. preheat oven to 160C. Grease a 6 hole 3/4 texas muffin tin with butter. put butter and ciing mixture in a bowl and beat using and electric mixer until well combined and creamy. Add hazelnut meal, cocoa and chocolate, and mix with a wooden spoon until just combined.
2. gradually add eggs, beating constantly. Add polenta and milk, and mix well to combine. spoon mix evenly into prepared tin, then bake for 25 mins or until cooked when tested with a skewer.
3. To make toffee, line an oven tray with baking paper. Put sugar and water in a small saucepan over a medium heat. cook, stirring, until mix comes to the boil. Reduce heat and simmer for 6-8 mins or until mix turns a rich golden colour. Pour toffee evenly onto prepared tray and stand at room temp until a hard toffee forms.
4. To make chocolate cauce, put extra chocolate and cream in a heatproof bowl set over a pan of simmering water. Stir with a metal spoon until chocolate is melted and smooth. Break toffee into shards. Put puddings on serving plates and drizzle with warm chocolate sauce. top each with toffee and serve with raspberries.

Lemon meringue ice-cream loaf

1/2 cup caster sugar
1/2 cup lemon juice (about 3 lemons)
3 eggs
3 egg yolks
extra 1/2 cup caster sugar
1.5 cups cream
1 tbsp lemon zest, finely grated
75g small meringues
1 large mango, cheeks removed and thinly sliced
pulp of 2 fresh passionfruit

1. Put a small saucepan over a low heat, Add caster sugar and lemon juie, and cook, stirring, until sugar is dissolved. Simmer for 6-7 minutes or until syrup thickens slightly. Set aside to cool for 20 minutes.
2. Combine eggs, egg yolks and extra caster sugar in a heatproof bowl. Set bowl over a saucepan of simmering water. Do not let bottom of bowl touch water. Whisk for 5 minutes or until mixture is frothy. Remove from heat and beat with an electric mixer until mix is thick and pale. Gently fold through lemon syrup. Put creqm in a separate bowl and beat with an electic mixer until soft peaks form. Forl lemon mixture and lemon zest through cream.
3. Line a 26cm x 10cm loaf tin with plastic wrap. Scatter whole meringues over base of prepared tin. Pour over lemon mixture. Cover with foil and feeze overnight.
4. turn ice-cream loaf out onto a serving plate and top with mango slices and passionfruit pulp. cut into thick slices and serve.

cinnamon nut toffees

50g almonds
50g cashews
500g caster sugar
125ml water
1 tsp ground cinnamon
25g pepitas
100g glace cherries

1. Preheat oven to 180C. Put almonds and cashews on a n oven tray and bake for 7 mins or until lightly toasted. Set aside to cool. Line 24 home mini-muffin tin with paper cases.
2 Put caster sugar and water in a heavy based pan over a low heat. Cook, stirring until sugar dissolves. Stir in ground cinnamon. Brush sides of pan with a wet pastry brush to remove any sugar crystals. Increase heat to high and bring to the boil. Cook, without stirring, for 20 mins or until syrup caramelises. To test, drop a small amount of syrup into a glass of cold water. The syrup is cooked if it sets hard and cracks.
3. Transfer hot syrup to a heatproof jug. Carefully pur into prepared tin. Working quickly, top each toffee with 1 almond, 1 cashew and a few pepitas and 1/2 a glace cherry. Set aside to cool.

Eggplant, basil and tomato pasta

2 large eggplants
150ml extra virgin olive oil
500g egg noodle tagliatelle
1.5 tsp chilli flakes
3 cloves garlic, finely sliced
410g tomato sugo or passata
2 handfuls basil leaves
1/2 cup semi dried tomatoes
80g parmesan finely grated
150g fresh ricotta, crumbled
basil leaves to serve

1. Preheat oven to 170C
2 Halve eggplants lengthways, then score flesh with a small knife.
3. Put eggplant in a large roasting pan. Drizzle with 50ml of the oil and bake for 40 mins or until soft and juicy. Scoop out eggplant flesh, roughly chop and set aside. Discard skin.
4. Bring a large saucepan of salted wter to the boil. Add pasta and cook, follwing pack instruction until al dente, drain.
5. Meanwhile, heat another 50ml of the oil in a large heavy-based frying pan over a high heat. add chilli and garlic and cook until fragrant. Add eggplant and cook for 1 min in tomato sugo, basil and tomatoes. Add pasta to sauce. Toss to coat, then sprinkle over parmesan.
6. Serve pasta topped with ricotta, extra basil leaves and drizzles with remaining oil.

Stuffed onions

6 large onions
1 tbsp olive oil
3 rashers bacon, trimmed, finely diced
1 cup fresh breadcrumbs
1/3 cup grated tasty cheese (can substitute brie)
1/4 cup semi-dried tomatoes, finely chopped
1 egg, whisked
salt and pepper to season
20g butter, cubed
shredded flat leaf parsley leaves to serve

1. Preheat oven to 180C. Line an oven tray with baking paper. Put onions in a large deep saucepan and cover with water. Bring to the boil over a medium heat. Reduce heat and simmer for 15-20 mins or until onions are tender. Drain and refresh under cold water. Set aside to cool.
2. Use a small teaspoon to remove centres of onions and discard, leaving roots intact and 2cm thick shells. Heat oil in frying pan over a medium heat. Add bacon and cook for 3 mins or golden.
3. Combine bacon, breadcrumbs, chees, tomato and egg in a bowl. Season with salt and pepper. Gently spoon mixture into onions. Put on prepared tray and top onions with butter. Bake for 30 mins or until light golden. Top with parsley and serve immediately.

Cranberry, mint and almond shoulder of lamb

1 bunch mint, leaves picked
1 cup dried cranberries
1 cup fresh homemade white breadcrumbs
1 egg, whisked
salt and pepper, to season
2x 1kg boned shoulders of lamb, fat trimmed
2 bunches baby carrots, trimmed
200g green beans, trimmed
1/4 cup olive oil
2 tbsp flaked almonds, toasted

1. Preheat oven to 200C. roughly chop 1/2 the mint and put in a medium bowl. Add cranberries, breadcrumbs and egg. Season with salt and pepper. Put lamb on a large chopping board, skin side down. Top with cranberry mixture, pressing down firmly. Roll up lamb to enclose filling and secure with kitchen twine.
2. Put lamb in a roasting pan. Season with salt and pepper. Roast for 1 1/4 hours for medium-rare or until cooked to your liking. Transfer to a serving platter. cover to keep warm.
3. Put carrots into a large deep frying pan and cover with water. Bring to the boil. Reduce heat to low and simmer for 8 mins or until tender. Add beans, cook for 1 min, drain.
4. heat oil in a small saucepan over a medium heat. When hot, add remaining mint leaves, 4 at a time, and cook for 30 seconds or until crisp. Transfer to prepared plate. Sprinkle toasted almonds and mint leaves over lamb. Serve with carrots and beans on the side.

Watermelon and cranberry mocktail

1/2 small (1.6kg) seedless watermelon, peeled
3 cups cranberry juice, chilled
3 cups lemonade, chilled
1 cup fresh mint leaves
2 cups ice cubes to serve

1. Cut watermelon or ball into small bits.
2. Put half watermelon in a food processor or blender. Process until pureed. Push through a fine sieve into a large bowl, making about 1/2 cup liquid. Discard solids.
3. Pour cranberry juice, lemonade and watermelon juice into a punchbowl. Stir until combined. Add watermelon balls, mint leaves and ice. Serve.

Chargrilled polenta toasts with red capsicum

2 red capsicum
olive oil
3 tsp white wine vinegar
salt and pepper to season
melted butter, for greasing
1 cup milk
1 cup water or stock
1/2 cup fine polenta
20g butter
1/2 cup finely grated parmesan
1 tbsp baby capers, rinsed
2 tbsp roughly copped flat leaf parsley, to serve

1. Preheat oven to 200C. Line an oven tray with baking paper. Put capsicum on prepared tray. Spray with oil. Bake for 40 mins or until slightly blackened. Set aside to cool. Peel skin and discard, then cut flesh into 1/4, remove seeds and membrane. Cut flesh into thin strips. Put in bowl and add vinegar, stir to combine and season.
2. Grease a 26x16cm slice tin. Put milk and water in a deep saucepan over a medium heat and bring to the boil. Reduce heat o low and add polenta, in a slow and steady stream. Cook, stirring, for 4 minutes or until polenta is soft. Remove from heat. Add butter and parmesan. Stir until melted. Put mix in prepared pan, spreading evenly. Set aside to cool for 10 mins, then cover and refrigerate for 30 mins or until firm and cold.
3. Turn out polenta onto a chopping board. Cut into 24 squares. Heat a chargrill pan over a high heat. Spray squares with oil and add, 6 at a time to pan. cook for 2-3 minutes on each side or until lightly charred and heated through. Transfer to a plate and cover with foil to keep warm. Repeat with remaining squares.
4. Put polenta squares on serving plates. Top each square with a little capsicum mixture, capers and parsley.

Mango granita with coconut panna cotta

60ml water
2 tbsp caster sugar
250ml mango nectar
2 tbsp fresh lime juice
1 mango, soned peeled, thinly sliced

Coconut panna cotta:
400ml can coconut milk
300ml thickened cream
1/2 cup caster sugar
finely grated rind 1 lime
125ml hot water
1 tbsp powdered gelatine

1. Put water and sugar in a large saucepan over a medium heat. cook for 4 mins or until sugar dissolves. Remove from heat and stir in mango nectar and lime juice. Transfer to a shallow slice tin. freeze for 1 hour or until crystals begin to form. Scrape with a fork to break up crystals. freeze for a further 2 hours, repeating process 3- 4 times or until mixture looks icy. Freeze until ready to serve.
2. To make panna cotta, put coconut milk, cream, sugar and rind in a large saucepan over a low heat. cook, stirring, occasionally, for 5 mins or until sugar dissolves (do not boil). Set aside.
3. Put hot water in a small bowl. Add gelatine and whisk with a fork until dissolved. Add to coconut mixture and stir well to combine. Transfer to a jug.
4. Rinse 8x1/2 cup capacity moulds. Shake out excesss water. Evenly divide coconut mixture between moulds. Cover and refrigerate for 5 hours or overnight if time permits, or until set.
5. top panna cotta with granita and serve with mango slices on the side.

Cherry, rocket and pear salad

100g baby rocket leaves
2 pears, cored, cut into thin wedges
120g snow peas, finely shredded into strips
300g cherries, pitted, halved
50g parmesan, shaved

dressing:
1/4 cup freshly squeezed orange juice
1.5 tbsp red wine vinegar
1 tsp extra virgin olive oil
3 tsp wholegrain mustard
black pepper to season

1. Put rocket, pear, snow peas and cherry in a large bowl. toss to combine.
2. To make orange dressing, put orange juice, vinegar, oil and mustard in a small bowl. Season wit pepper and whisk to combine.
3. To serve, drizzle dressing over salad. Toss to combine and top with parmesan.

Mango and macadamia salad

200g green beans, trimmed, halved
100g mixed salad leaves
2 mangoes, peeled, stoned, flesh sliced
1 bunch mint, leaves picked
1 red capsicum, thinly sliced
1.5 tbsp sweet chilli sauce
1.5 tbsp lime juice
1 tbsp white wine vinegar
black pepper to season
2 tbsp macadamias chopped

1. bring a small saucepan of water to the boil. Add beans and cook for 1 min or until crisp and tender. Drain and refresh under cold water. pat dry with a paper towel, transfer to a large bowl.
2. Add salad leaves, mango, mint and capsicum to beans and toss to combine.
3. Put sweet chilli sauce, lime juice and vinegar in a bowl. Season wit pepper and whisk to combine.
4. pour dressing over sald and toss to coat. Sprinkle with macadamias and serve.

potato salad with mustard, soft egg and bacon

4 rashers middle bacon, fat and rind removed finely chopped
8 large waxy yellow potatoes, peeled, quartered
2 tbsp salt
25ml white wine vinegar
3/4 cup whole egg mayonaise
4 tbsp thick greek style yoghurt
2 tsp seeded mustard
2 tsp dijon mustard
splash tabasco
salt and pepper to season
1/2 bunch spring oinons, finely sliced
2 handfuls flat leaf parsley leaves torn
2 handfuls mint, leaves torn
4 soft boiled eggs, peeled

1. Preheat oven to 200C. Put bacon on an oven tray and cook for 10 mins or until brown and crispy. Set aside on paper towel to drain.
2. Meanwhile, put potato and salt in large saucepan and cover and water. Bring to the boil and cook for 15 mins or until potato is tender and almost falling apart. Drain.
3. Add vinegar to potato, toss, then set aside to cool to room temperature.
4 Put mayonaise, yoghurt, mustards and tabasco in a medium bowl and stir to combine. Season with salt and pepper.
5 Put potato in a shallow serving bowl. Top with mayo mixture, spring onion and herbs and toss to combine. Cut eggs in half lengthways and arrange on top of salad. Scatter chopped bacon over top. Serve with a green salad on the side.

coffee roasted veal with potato wafers

1/4 cup premium coffee beans
1 bunch thyme, leaves finely chopped
750g veal loin
2 large potatoes, peeled
1/4 cup ghee, melted
sea-salt flakes and freshly ground black pepper
2 tbsp extra virgin olive oil
roasted truss tomatoes and rocket leaves, to serve

1. Prehat oven to 190C. Grind coffee beans very finely and put ina small bowl. Add thyme and stir to combine. Rub mixture all over veal. Wrap tightly in plastic wrap and refrigerate for 4 hours to marinate.
2. Using a mandoling or a very sharp knife, slice potatoes very finely. Put slices in a large bowl, add ghee and toss to combine. Heat a large non-stick frying pan over a medium heat and arrange slices in a pan. Cook for 5 mins or until golden and crips. Season with salt and pepper.
3. Brush off excess coffee mixture from veal. Season with salt and pepper, then rub with oil. heat a large griddle pan over a medium high heat. Add veal and cook for 10 mins, turning often, until cooked to medium. Rest for 5 mins then carve. Serve with potato wafers, roasted truss tomatoes and rocket.

Honey creme caramel

150g caster sugar
60ml water
500ml milk
180g honey
3 eggs
4 egg yolks
Fresh berries and cream to serve

1. Preheat oven to 140C. Put sugar and water in a small heavy based saucepan and set over a medium heat. cook for 10 minutes, brushing down sides occaisonally with a wet pastry bursh until a mid brown caramel forms. Divide mixture mix between 4x173ml ovenproof ramekins and set aside to cool.
2. Put milk and honey in a large saucepan over a medium heat and bring to the boil. Remove from heat. Put eggs and egg yolks in a large heat proof bowl and whisk to combine. Add milk mixture whisking gently so as not to create bubbles.
3. Divid mixture between 4 ramekins, then use a small piece of paper towel to remove any surface bubbles. Put ramekins in a roasting pan and add enough hot water to come halfway up sides. Bake for 25 minutes or until wobbly in centre and just set. Set aside to cool then refrigerate overnight.
4. Using a small sharp knife, cut around edges of creme caramels. Turn onto plates and top each with berries and serve with cream.

Rocket and pear salad

250g baby rocket leaves
50g shaved parmesan
1 pear cored, finely sliced
toasted walnuts, to serve
balsamic vinegar to serve
salt and pepper to season

1. Combine rocket, paremesan and pear in a large bowl.
2. top with nuts, drizzle with vinegar and season to serve.

Roast pumpkin, spinach and goat's cheese salad

1/4 jap pumpkin, skin removed, cut into 2cm thick pieces
pinch of brown sugar
4 tbsp extra virgin olive oil
salt and pepper to season
250g baby spinach leaves
150g goat's cheese, crumbled
50g pine nuts, toasted

1. Preheat oven to 180C. Put pumpkin, sugar and 2 tbsp of the oil in a medium bowl and toss well to combine. Season generously with salt and pepper.
2. put mix in roasting pan, then roast for 15 mins or unti tender.
3. Put pumpkin in a large serving dish with spinach and goat's cheese, then drizzle with remaining oil. Stir to combine then top with pine nuts.

Barbecued vegetable salad

1 medium eggplant, cut into 1cm thick slices
2 medium zucchinis, cut into 1cm thick slices
1 red capsicum cut into thick strips
1 green capsicum cut into thick strips
2 tbsp vegetable oil
salt and peper to season
1 bunch parsley, leaves picked
1/2 bunch dill
4 cloves garlic
1 tsp capers
juice of 1 lemon
1/4 cup extra virgin olive oil

1 Prehead BBQ grill to medium
2 Put eggplant, zucchini, capsicum and vegetable oil in a large bowl and toss to combine. Season with salt and pepper. Add mix to grill and cook, turning several times, for 8 mins or unitl lightly blackened. Set mixture aside and cool slightly.
3. Put parsley, dill, garlic, lemon juice and olive oil in a food processor and pulse until smooth. Season generously with sald and pepper.
4. Drizzle herb dressing over vegetables and toss well to combine.

Sauteed cherry tomatoes and white beans

1 tsp olive oil
3 large shallots, chopped
2 tsp thinkly slice fresh sage
3 cups cherry tomatoes, halved
130g dried white beans, soaked overnight, boied or 45 mins or until tender, drained
pinch salt and pepper.

1. Heat oil in a large non-stick frying pan over a medium heat. Add shallot and cook for 1 minute, stirring or utnil softened. Stir in sage.
2. Add tomato and beans. Cook for 2 mins, stirring frequently, or until tomatoes are softened. Stir in salt and pepper. Serve.

Sweet potato burgers

oil spray
1 oinon chopped
1 red capsicum, chopped
1 stick celery, chopped
1/2 bunch kale, stems and stalks removed, coarsely chopped (about 5 cups)
3 cloves garlic, crushed
1.5 tsp salt-free Cajum seasoning blend
1/4 tsp salt
2 medium sweet potatoes (about 460g) peeled grated
130g dried black beans, soaked overnight and boiled for about 45 mins, or until tender, drained
115g firm tofu, patted dry
2 tbsp polenta
3 tsp olive oil

1. Spray a large non stick frypan with cooking oil spray and heat over a medium heat. Add oinon, capsicum and clerey and cook for 8 mins, stirring, or until softened. Stir in kale, garlic, cajun seasoning and salt. Cook for 4 minutes, stirring or until kale wilts. Add sweet potato and cook for 10 mins, stirring or until softened. Set aside.
2. Combine black beans and tofu in a large bowl. Mash with a potato masher until smooth. Add potato mix and stir until well combined. Refrigerate for 30 mins to set.
3. Sprinkle 1 tbsp of polenta on a plate. Pack burger mix ina 1/2 cup measure and turn onto the plate. Press to form an 8cm thick patty. Set aside. Repeat to make 8 patties. Sprinkle with remaining polenta.
4. Cook in frying pan 4 at a time for 10 mins turning once or until hot and browned.

Blushing bread and butter pudding

olive oild spray for greasing
1 loaf day old white bread
100g unsalted butter, softened
2 tbsp cinnamon sugar
500g stewed rhubarb
6 eggs
600ml pouring cream
150g caster sugar
1 tsp vanilla paste
zest of 1 orange
icing sugar
ice cream to serve

1. preheat oven to 180C. Grease 24x15cm casserole dish with oil spray. Cut crusts off bread and cut into triangles. Spread both sides of each with butter and sprinkle with cinnamon sugar.
2. Put rhubarb in prepared dish. Whisk eggs, cream, caster sugar, vanilla and zest ina large bowl. Dip bread into mixture, layer on top of rhubarb, then pour over remaining custard.
3. Bake for 45 mins or until just set. Set aside for 5 mins and dust with icing suga and serve with icecream.

Potted puddings

350ml milk
1 tsp mixed spice
1/2 tsp ground ginger
50g molasses
20g cornflour
2 eggs
125g caster sugar
200ml water
2 eggwhites
2 chocolate cookies crumbled
drinking choc to serve
mint sprigs to serve

1. Combine milk, spice and ginger in a medium saucepan over a low heat. cook for 10 mins or until aromatic.
2. Put molasses, cornflour, eggs and 75g of sugar in a large heatproof bowl and whisk to combine. return mix to pan and cook for 5 mins ur until thickened. Set aside to cool slightly.
3. Put remaining sugar and water in a small saucepan and bring to the boil. Cook until sugar mixture reaches 121 C. The sugar syrup is ready when it forms a firm ball when a small amount of the mixture is dropped in a glass of cold water.
4. Put eggwhites in a medium bowl. Using an electric mixer, whisk eggwhites until soft peaks form. slowly pour in sugar syrup in a steady stream, and whisk until completely cooled.
5. Gently fold eggwhite mixture into custard. Spoon into 4 serving glasses or pots and sprinkle each with a little crumbled cooking and sut with chocolate and add mint sprig to serve.

Hazelnut and chocolate biscuits

140g unsalted butter, softened
160g sugar
4 large egg yolks
3 tsp dark rum
1/2 tsp vanilla extract
200g plain flour, sifted
2 tsp baking powder
50g hazelnut meal
60g whole hazelnuts
250g chocolate, melted

1. Preheat oven to 160C and line 2 oven tryas with baking paper.
2. Put butter and sugar in the large bowl of an electric mixer beat using whisk attachment. Add yolks, rum and vanilla nd mix to combine. Use a spatula to fold in flour, baking powder and hazelnut meal.
3. Spoon mixture into a piping bag fitted with a large star shaped nozzle. Pipe 4-5cm lengths of mixture onto prepared tray, allowing a 4cm space between each for spreading. Press 1 hazelnut on top of each biscuit. Bake for 25 mins or until golden. Put trays on wire racks to cool.
4. Line an oven tray with greaseproof paper. Dip 1 end of each biscuit in melted chocolate and set aside on prepared tray until set.

Raspberry chocolate puddings

Melted butter, for greasing
1.5 cups frozen raspberries
1 cup SR flour, sifted
1/2 cup caster sugar
1/4 cup cocoa, sifted
3/4 cup plain, thick yoghurt
2 eggs, lightly beaten
2 tsp vanilla essence
3/4 cup brown sugar
extra 1/4 cup cocoa
1.5 cups hot water
cream or ice cream to serve

1. Preheat oven to 180C. Brush 6x 3/4 cup ramekins with melted butter. Put ramekins on an oven tray. Put 1/4 cup berries in each. Bombine flour, caster sugar and cocoa in a large bowl. Make a well in centre, then add yoghurt, egg and vanilla, and stir until just combined.
2. Spoon mixture into ramekins. Sift brown sugar and extra cocoa into a bowl. Stir to combine. Spoon sugar mixture over puddings. Pour 1/4 cup hot water over each. Bake for 20-25 mins. Serve with cream or ice cream.

Note: you can soak raspberries in frangelico for additional flavour.

Cheese and buttermilk loaves

1.5 cups wholemeal SR flour, sifted
1/2 cup grated gruyere
1/2 cup pitted black olives, roughly chopped
1 rosemary sprig, leaves finely chopped
1 Tbsp lemon olive oil (or regular olive oil plus lemon zest)
2 tsp dijon mustard
1 cup buttermilk
extra 1/2 cup grated gruyere

1. Preheat oven to 180C. Line 8 mini loaf tins with baking paper. Combine flour, cheese, olives and rosemary in a large bowl.
2. Make a well in the centre of flour mix. Mix oil, mustard and buttermilk in a jug. Add to flour mix and stir with a fork utnil combined. Spoon into prepared tins. Sprinkle with extra cheese.
3. Bake for 12-15 mins or until well risen and golden. Stand on a wire rack for 5 mins before turning out. Serve warm or cold. Can be served with herb or chilli butter.

Olive oil lime cake

3/4 cup caster sugar
rind and juice of 1 lemon
2/3 cup olive oil
2 eggs
2 tsp vanilla essence
1 1/3 cups SR flour, sifted
1/2 cup sugar
1/2 cup water
extra rind of 1 lime, shredded.

1. Preheat oven to 180C. Line base and sides of a small loaf tin with baking paper. Put caster sugar and rind in a food processor and process for 1 min or until finely chopped.
2. Add oil, eggs and vanilla to processor. Process for 1 min or until combined. Add flour and process for 30 secs or unti ljust combined. Pour mix into prepared tin. Bake for 20-25 mins or until cooked when tested with a skewer. Stand cake on a wire rack for 10 mins befoer turning out.
3. Put sugar, water and juice ina med heavy based pan over a low heat. Cook, stirring, until sugar is dissolved. Cook for 4-5 mins or until thickened. Add 1/2 the extra rind, swirl to combine and cook for 1 min.
4. Put cake on a wire rack over a tray. Spoon over sugar syrup then top with remaining extra rind. Stand for 10 mins and serve.

Chocolate Berry Slice

250g packet plain sweet biscuits, crushed
90g unsalted butter, melted
750g dark choc melts
1 cup dried cranberries
1.2 cup pistachios
1.5 cups shredded coconut
pink food colouring

1. Line base and sides of a lamington tin with baking paper. Combine biscuit and butter in a large bowl.
2. Put choc in a large bowl over a saucepan of simmering water, stir until melted and combine with biscuit mixture.
3. Add cranberries, pistachios and 1 cup coconut to biscuit mixture. Stir to combine. Spoon into prepared tin and press down with back of spoon.
4. Put remaining coconut and 2-3 drops of food colouring in a snap-lock bag. Seal, then shake bag until cocnut turns pale pink. Sprinkle slice with coconut. Refrigerate for 30-40 mins or until firm.

zucchini and apple muffins

2 cups SR flour
3/4 cup brown sugar
1 zucchini grated
1 red apple, skin on, grated
1 cup buttermilk
90g unsalted butter, melted
2 eggs
2 tsp vanilla essence
icing sugar to serve

1. Preheat oven to 180C. Line a 12 hole muffin tin with paper cases. Sift flour and cinnamon into a large bowl. Add brown sugar, zucchini and apple and stir to combine.
2. Put buttermilk, butter, eggs and vanilla in a jug and whisk to combine. Make a well in centre of flour mix. Add wet mix to dry and stir to just combined.
3. Spoon mix into cases. Bake for 15-20 mins or until well risen, golden and firm to the touch.

Coconut Cake

250g unsalted butter
1.5 cups caster sugar
1 cup milk
4 eggs, lightly beaten
2 tsp cocount essence
1.5 cups shredded coconut
3 cups SR flour, sifted
3 cup of frosting
2 cups flaked, shredded or dessicated coconut

1. Preheat oven to 180C. Line base and sides of a deep 20cm round cake pan with baking paper. Put butter and sugar in a large heavy based saucepan over a low heat and stir until butter melts and sugar starts to dissolve.
2. Remove pan from heat and stand for 8-10 mins or until lukewarm. Stir in milk, egg essence, coconut and flour. spoon into prepared tin and smooth top. Bake for 30-35 mins or until cooked when tested with a skewer. Stand on a wire rack for 10 min before turning out to cool.
3. Cut cake in half crossways and spread top and bottom half with 1/2 cup frosting. Spread remaining frosting over cake and sprinkle with cocount (can toast coconut).

Salted spiced caramel slice

3/4 cup plain flour
1/2 cup brown sugar
120g unsalted butter chopped
1/2 tsp ground cinnamon

Filling:
50g unsalted butter, chopped
1/4 cup golden syrup
1 tsp ground cardamon
1 stick cinnamon
1/2 tsp ground cloves
1 earl grey tea bag
tin condensed milk

Topping:
220g dark choc
30g unsalted butter
1 tsp sea salt

1. Preheat oven to 160 C. Line base of a 20 cm springform tin with baking paper.
2. Put flour, sugar, butter and cinnamon in a food processor and process until combined. Press mix evenly into pan. Smoothe surface and bake for 14-16 mins or until lightly golden.
3. To mke filling, put butter, golden syrup, cardamom, cinnamon, cloves and tea bag ina small saucepan over a med heat. Cook stirring occasionally, until butter has melted. Gradually bring to the boil and cook for 1 min. Remove and discard tea bag.
4. Add condensed milk to pan anc ook, stirring for 2-3 mins or until mix has thickened and slighlty darkened. Remove cinnamon from pan and discar. Pour mix over base. Bake for 8-10 mins or unitl bubbling alnd lightly golden. remove from heat. Set aside to cool until caramel is firm.
5. To make topping put chocolate and butter in a large heatproof bowl set over a saucepan of simmering water and heat until almost melted. Remove from heat, then stir until smooth. Spoon over filling, smoothing with back of spoon.
6. Sprinkle salt flakes over topping then refrigerate for at least 4 hours until set.

Sweet flatbread with orange-cinnamon jam

7g sachet of yeast
1 cup warm water
3.5 cups plain flour
1/4 cup caster sugar
2 tsp ground cinnamon
1/4 cup extra virgin olive oil
extra plain flour for kneading
extra 1 cup caster sugar
extra 1/4 cup ground cinnamon
extra 1/4 cup olive oil
250g fresh ricotta to serve

Orange- cinnamon jam
1 large orange, unpeeled
1 cup of cater sugar
1 cinnamon stick

1. Preheat oven to 200 C. Line 2 oven trays with baking paper. Put yeast and water ina small bowl and whisk to combine. stand for 5 mins or until foam forms. Put flour, sugar and cinnamon in a food processor, add yeast mix and process to combine until a ball forms.
2. Turn out dough onto a lightly flour surface and knead until no longer sticky. Divide into 4 pieces and form each into a ball. Roll each ball into a 2 mm thick oval shaped round. Put 2 round, side by side, onto each prepared tray.
3. Put extra sugar and extra cinnamon in a small bowl and combine. Brush rounds with extra oil and sprinkle with cinnamon mix. Bake for 12-15 mins or until crisp and golden.
4. To make jam, slice orange into 8 pieces. Put in food processor and pulse until coarsely chopped. Microwave orange, cinnamon and sugar on high for 2 mins, stir and cook for a further 1-2 mins then set aside to cool.
5. Spread flat bread with fresh ricotta and jam to serve.

Cinnamon biscuits

2 eggs
1/2 cup olive oil
3/4 cup sugar
2 tsp vanilla extract
2 1/4 cups plain flour, sifted
1 tsp baking powder, sifted
2 tsp ground cinamon, sifted
extra 1/2 cup sugar
extra 2 tsp ground cinamon
80g unsalted butter
1/3 cup sugar
2 tbsp boiling water
2 tbsp very cold milk
1 tsp vanilla paste
icing sugar for dusting

1. preheat oven to 180 C. Line 2 oven trays with baking paper. Put eggs, oil, sugar and vanilla in the small bowl of an electric mixer and beat until thick and pale. Add flour, baking powder and cinnamon and stir gently to combine.
2. Put extra sugar, and cinnamon on 1 prepared tray and stir to combine. Roll a tsp of dough into a ball, then roll in sugar mix. Repeat with remaining dough.
3. Put balls, spaced 5 cm apart on other prepared tray and press down lightly on each to flatten. Cook for 8-10 mins or until golden. Put tray on a wire rack to cool.
4. Put butter and sugar in the small bowl of an elcric mixer and beat until the mix is very pale and fluffy. Add boiling water and beat for a further 1 min then add milk and vanilla paste and beat until mix is light and fluffy.
5. Sandwhich biscuits with tsp of filling. Lightly dust with icing sugar to serve.

Note: filling can be flavoured with zest, chocolate, nuts etc.

Apple and Cream Cheese Strudel

4 apples, peeled, quartered, sliced
1/4 cup caster sugar
finely grated rind and juice of 1 lemon
8 sheets of filo pastry
1/2 cup sugar
2 tsp ground cinnamon
100g almond meal
60g butter, melted
200g cream cheese chopped
sifted icing sugar for dusting

1. Preheat oven to 180 deg C. Line an oven tray with baking paper. Put apple, sugar, lemon rind and juice in a medium bowl and toss to combine.
2. Put pastry on a clean work surface and cover with a damp tea towel. Combine sugar, cinnamon and almond meal in a small bowl. Brush 1 pastry sheet with melted butter. Add 2 heaped Tbsp of the almond mix. continue layering with pastry, spread cream cheese, then apple mix along 1 long side, leaving a 5cm border at each end. Fold in ends and roll up firmly.
3. Put roll, seam side down, on prepared tray. Brush top with butter. Bake for 20-25 mins or until golden on top and apple is tender. Stand tray on wire rack for 5-10 mins to cool. Dust roll with icing sugar to serve.

Apple crumble pie

Melted butter for greasing
10 Granny Smith apples, peeled, cored, quartered and thinly sliced
1 cup water
1/3 cup sugar
Grated rind of 1 lemon
ice cream or cream to serve

Breadcrumb mixture:
1 cup unblanched almonds
3/4 cup sugar
9 cups coarse breadcrumbs, toasted
160g unsalted butter, chopped
3/4 cup milk

Crumble:
1/2 cup plain flour
1 tsp baking powder
2 tbsp caster sugar
60g unsalted butter, chopped
1/2 cup flaked almonds

1. preheat oven to 200 deg C. Brush a 23 cm, 4cm deep loose bottomed fluted tart tin with melted butter.
2. Put apple slices and water in a medium heay-based saucepan. Slowly bring to the boil. Reduce heat to low and cook for 2-3 mins. Drain, then set aside to cool.
3. To make breadcrumb mix, put almonds and sugar in a food processor and process until finely chopped. Put breadcrumbs and almond mix in a large bolw and stir to combine. Put butter and milk in the pan and stir over a low heat until butter is melted. Add butter mix to breadcrum mix. Stir to combine, stand for 20 mins.
4. Reserve 2 cup breadcrumb mix then press remaining mix into base and sides of prepared tin. Refrigerate for 20 mins. Add 1/2 the cooled apple mix, sprinkle with 1/2 the sugar and 1/2 the lemon rind. Repeat with remaining ingredients.
5. To make crumble, sift flour and baking powder into a medium bowl. Add sugar and rub in butter until it resemble breadcrumbs. Sitr in reserved breadcrumb mix and almonds. Spread evenly over filling. Bake for 30-35 mins or until golden. Stand for 10 mins and serve with icecream or cream.

Apple and Hazelnut cake

150g hazelnut meal
150g almond meal
1.5 cups caster sugar
4 eggs
2 tsp vanilla extract
150g unsalted butter, melted
5 red apples, cored, thinly sliced
2 tbsp sugar

1. Preheat oven to 180 degrees. Line a deep 20cm round cake tin with baking paper. Combine hazelnut and almond meals and caster sugar in a small bowl. Put eggs and vanilla in a large bowl and whisk to combine.
2. Add hazelnut mixture and melted butter to egg mixture and stir to combine. pour into prepared tin. Top with apple slices and sprinkle with sgar. Bake for 35-40 mins or until cooked when tested witha skewer. Stand on a wire rack for 10 mins before turning out to serve.

Baby pancakes

Banana Pancake Recipe

• 1mashed ripe banana.
• 1 cup flour
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1 cup formula (OR use water, part milk, soymilk, ricemilk)
• 1 tbsp olive oil

Depending on the liquid content of your banana, you may need to adjust the water (or milk) amount for a nice thick batter. Preheat skillet or frying pan on medium and put either butter or a tsp of olive oil in the pan. Pour small circles of batter onto the pan. When bubbles appear, flip the cakes over. When in doubt about doneness, simply cut one in half. Let cool before giving to baby! Be sure not to overcook, cakes should be mushy, not crispy on the edges.

This is the basic recipe that you can customize in any way you like! Instead of 1 tbsp olive oil you could use 1 tbsp applesauce or yogurt. Add egg yolks or grated cheese!

Thai Coconut Fish

Ingredients:

• 2-3 white-fleshed fillets of fish (halibut, snapper, cod, talapia, etc...)
• 2-3 Tbsp. vegetable oil
• fresh coriander or basil + lime wedges for garnish
• MARINADE:
• 1/4 cup + 2 Tbsp. coconut milk
• 1+1/2 Tbsp. fish sauce
• 1/2 tsp. dried crushed chili (from the spice aisle)
• 1/4 tsp. ground coriander
• TOPPING:
• 1/2 cup dry shredded coconut, unsweetened
• 1 fresh red chili, minced, OR 1/2 tsp. dried crushed chili (add more or less to taste)
• 1 clove garlic, minced
• 1 spring (green) onion, chopped fine
• 1 tsp. grated galangal OR ginger
• 1 tsp. grated lime zest
• 1/4 tsp. sugar
• 1 Tbsp. lime juice
• 1 Tbsp. fish sauce

Preparation:

1. Place fish in a flat dish. Stir marinade ingredients together and pour over fish. Turn fillets in the marinade several times, then leave in the refrigerator to marinate while you prepare other ingredients.
2. Place shredded coconut in a dry frying pan over medium-high heat. Stir occasionally until coconut turns light golden-brown. Tip 3/4 of coconut into a small mixing bowl. Place remaining in another bowl for serving later.
3. Add all other 'Topping' ingredients to the bowl of toasted coconut. Gently toss to mix everything together. Taste-test the mixture for salt and spice, adding more fish sauce if not salty enough, or more chili if you prefer it spicier. Set aside.
4. Heat a wok or large frying pan over medium-high heat. Add oil and swirl around, then gently place fish in pan. Let fish fry at least 1 minute before turning or moving. Fry 1-3 minutes per side, depending on thickness. Fish is done when flesh turns firm and opaque, and flakes easily.
5. Place fried fillets on individual plates. Top with a layer of the coconut-chili-lime mixture, then add another layer of the reserved toasted coconut. Sprinkle over some fresh coriander or basil and garnish with a lime wedge (squeeze over before eating). Serve with rice and ENJOY!

Original: http://thaifood.about.com/od/thaiseafoodrecipes/r/Thai-Coconut-Fish.htm

Buttermilk Pancakes

• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 large egg, lightly beaten
• 1 cup well-shaken buttermilk
• Vegetable oil for brushing griddle

Preheat oven to 200°F.

Whisk together flour, baking soda, salt, egg, and buttermilk until smooth.

Heat a griddle or a large heavy skillet over moderate heat until hot enough to make drops of water scatter over its surface, then brush with oil. Working in batches and using a 1/4-cup measure filled halfway, pour batter onto griddle and cook, turning over once, until golden, about 2 minutes per batch. Transfer to a heatproof plate and keep warm, covered, in oven.

Fluffy pancakes

Ingredients

• 3/4 cup milk
• 2 tablespoons white vinegar
• 1 cup all-purpose flour
• 2 tablespoons white sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 2 tablespoons butter, melted
• cooking spray

Directions

1. Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
2. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
3. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

Ricotta and spinach gnocchi

3 Tbsp olive oil
1 onion, finely chopped
1 bunch english spinach, trimmed, rinsed, shredded
350g fresh ricotta
1 egg, lightly beaten
2/3 cup plain flour
1/2 tsp freshly ground nutmeg
1/2 cup finely grated pecorino
extra flour for dusting
extra 1/4 cup finely grated pecorino
2 cloves garlic, finely chopped
4 roma tomatoes, finely chopped
1/2 bunch fresh thyme
400g cannellini beans, drained, rinsed

1. Preheat oven to 200C. Heat 2 tsp of the oil ina medium heavy based pan over a medium heat. Add onion and cook for 2-3 mins. Add spinach and cook for 1-2 mins or until spinach is wilted. Spoon mix into a colander. Set aside to cool, the press down with a wooden spoon to squeeze out excess liquid. Transfer mix to a medium bowl.
2. Add ricotta, egg, flour, nutmeg and pecorino to spinach mixture and stir to combine. Dust hands with extra flour, then shape tblsp of mix into balls to make gnocchi. Bring a large pan of water to the boil. Add gnocchi and cook for 1-2 mins or until gnocchi floats to top. Remove with a slotted spoon and put in a ovenproof dish. Sprinkle with extra pecorino and bake for 5-6 mins.
3. Heat remaining oil in a medium heavy based pan over a medium heat. Add garlic, thyme and tomato and cook for 4-5 mins. Add beans and cook for 3-4 minutes. Serve gnocchi with tomato and bean mixture.

Red pesto pasta

3 red capsicums quartered (can use jarred chargrilled capsicum instead)
6 cloves garlic, peeled
1 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
125g blanched almonds, toasted
125g semi-dried tomatoes
extra 1/2 cup extra virgin olive oil
500g fresh tagliatelle or fettucine
crusty bread to serve

1. Preheat oven to 180C. Line an oven tray with baking paper. Put capsicum and garlic on prepared tray. Sprinkle with oil and vinegar, then bake for 12-15 mins. Transfer capsicum to a plate. Cover with plastic wrap, then stand for 10 mins or until cool enough to touch. Remove skin from capsicum and discard skin.
2. To make pesto, put capsicum, garlic, almonds, tomatoes and parmesan and extra oil in food processor, then process for 2-3 mins or until a coarse paste forms. Transfer pesto to a medium bowl.
3. Cook pasta in a large pan of boiling water until just tender. Drain, then return pasta to pan, leaving a little cooking water clinging to the pasta. Add pesto and toss to combine. Serve immediately with crusty bread.

Apple fritters

3 large golden delicious apples, peeled, cored
3 tbsp caster sugar
50ml brandy
pinch freshly grated nutmeg
vegetable oil for frying
1/4 cup plain flour
icing sugar for dusting
vanilla ice cream, to serve

Batter
2 eggs
125g caster sugar
130ml milk
60ml olive oil
2 pinches ground cinnamon
250g plain flour
1.5 tsp baking powder

1. Slice apples, into 4mm thick rings and put ina large bowl. Sprinkle with caster sugar, brandy and nutmeg and toss to combine. Set aside at room temp for 20 minutes.
2. Put vegetable oil in a deep fryer and preheat to 170C. Put flour in a shallow bowl . To make batter, put eggs, sugar, milk, olive oil and cinnamon in a large bowl and whisk to combine. Sift flour and baking powder over mixture, then whisk to form a batter. Dip apple slices, one at a time, in flour, shake off excess, then coat well with batter.
3. Deep fry apple slices in batches for 2-3 minutes or until batter is cooked and golden. Drain fritters on paper towel and dust lightly with icing sugar.
4. Serve fritters dusted generously with more icing sugar and accompanied with vanilla ice cream.

Chocolate mousse with coffee granita

500g good-quality dark chocolate, chopped
150g unsalted butter, at room temp
6 eggs, separated
2.5 Tbsp white rum
40g caster sugar
250ml pouring cream, lightly whipped
Thickened cream to serve

COFFEE GRANITA
380ml hot espresso coffee
90g caster sugar
1 tbsp liquid glucose

1. To make granita, put coffee, sugar and glucose in a small bowl and stir until sugar is dissolved. Pour mix into a shallow plastic container and freeze for 4 hours. Once frozen, scratch surface with a fork to make granita.
2. Line and oven tray with baking paper. Melt 200g of the chocolate in a heatproof bowl over a pan of barely simmering water. Set aside to cool until choc thickens slightly.
3. Spoon chocolate into a piping bag. Pipe 10 spirals onto prepared tray. Set aside to cool at room temp for 1 hour then refrigerate for 15 mins to firm completely.
4. To make mousse, melt remaining choc in a large heatproof bowl over a pan of barely simmering water. Add butter, yolk and rum, and stir until smooth.
5. Whisk eggwhites and sugar until soft peaks form, then fold through choc mixture. Fold in whipped cream and stir gently until smooth. Cover and refrigerate until set firm.
6. Serve mousse in chilled glasses, topped with coffee granita, a dollop fo cream and a chocolate swirl.

Spinach and pine nut pies

900g spinach, washed or 500g frozen
30g butter
1 brown oinon, finely diced
4 cloves of garlic, finely diced
5 sprigs dill, finely chopped
Freshly grated nutmeg, to taste
265g fresh ricotta (don't use smooth ricotta as it will be too runny)
30g parmesan, grated
30g pine nuts, toasted
2 eggs
salt and black pepper to season
8 puff pastry sheets
2 tbsp sesame seeds
tzatziki, pomegranate molasses or tomato sauce to serve

1. Preheat oven to 225C. Blanch spinach in boiling water for 2 mins. Drain well into colander, pressing to squeeze out any excess moisture. Roughly chop and set aside.
2. Melt butter in a medium frying pan over a medium heat. Add oinon and garlic, and cook for 6 minutes or until soft. Add dill and spinach, stir to combine, then add nutmeg to taste. Transfer to a large bowl and set aside to cool slightly.
3. Add ricotta, parmesan, nuts and 1 egg to bowl and stir to combine. Season with salt and pepper. Put remaining egg in a small bowl and whisk to make an egg wash.
4. Line 2 oven trays with baking paper. Cut 4x10cm diameter circles from each pastry sheet. Brush 16 circles with egg wash. Divide spinach mix between circles, leaving a 1 cm border. Top with remaining 16 circles. Press edges together with your fingers, then press firmly with a fork. Put pies on prepared trays. Brush tops with egg and sprinkle with sesame seeds.
5. Bake pies for 15 mins or until golden and puffed. Cool for 5 mins, then serve with sauce of choice.

Lentil and pumpkin curry

1 cup puy lentil, washed
6 cups water
2 tsp turmeric
1 tbsp vegetable oil
2 cloves garlic, finely chopped
8 cm piece ginger, shredded
1 oinon, finely chopped
2 tbsp medium curry paste
2 cups vegetable stock
500g Qld blue pumpkin, peeled, seeded, cut into 5cm pieces
2 green apples
1/2 bunch mint leaves
1 tbsp white wine vinegar

1. Put lentils in a large heavy based pan. Add water and turmeric, cover and simmer for 45 minutes. Drain and set aside.
2. Heat oil in a large heavy based pan over a low heat. Add garlic, ginger, oinon and tomato. Stir to combine and cook for 4-5 mins. Add curry paste, stir to combine and cook for 1 minute.
3. Add vegetable stock, stir to combine, bring slowly to the boil, then reduce to a simmer. Add lentils and pumpkin, and cook for 35 mins or until pumpkin and lentils are tender.
4. Cut apples into paper thin slices and put in a bowl. Add mint and vinegar, and toss to combine. Serve curry with apple and mint salad.

Banana, ricotta and white chocolate crepes

2 eggs
250ml milk
50g unsalted butter, melted
100g plain flour
pinch salt
zest of 1/2 lemon
olive oil spray
4 bananas, unpeeled, halved lengthways
2 tbsp brown sugar
300g fresh ricotta
1 tbsp vanilla bean paste
125g blueberries
2 tbsp icing sugar
100g white choc, coarsely grated
extra icing sugar to serve

1. whisk eggs, milk and butter in a large jug. Then whisk in flour, salt and lemon zest. Rest for 5 mins.
2. Preheat a flat BBQ plate to high. Sit a non-stick bbq sheet over plate. Spray with oil, then pour enough batter onto sheet to form a 20cm round. Repeat with remaining oil and batter until you've cooked 8 crepes.
3. Preheat a BBQ grill to high. Add bananas and cook for about 4 minutes on each side until skin is blackened and fruit is caramelised. Carefully remove skin and put flesh in a large bowl. Add half the sugar and toss to coat.
4. Combine ricotta, vanilla and remaining sugar ina medium bowl. Put blueberries, icing sugar and lemon juice in a small bowl, then toss to combine.
5. To assemble crepes, spread half the ricotta mixture over surface of 1 crepe. Top with 1/8 of banana mixture, and generously srinkle with chocolate. Fold in half, then half again. Repeat with remaining crepes.
6. To serve, arrange crepes on serving plates and spoon over blueberry mixture. Dust generously with icing sugar.

Black bean brownies

2 cups black beans
200g dark cooking chocolate
1 cup unsalted butter
1 tbsp instant coffee powder
2 tbsp boiling water
1 cup macadamias, chopped
pinch salt
4 large eggs
1 cup soft brown sugar
1 tsp vanilla essence
extra 1/2 cup macadamias
coocoa powder to serve

1. Put beans in a large bowl. Cover completely with water, then leave to soak overnight.
2. Drain beans, then put in a large pan. Cover with water to 5 cm above beans and bring to the boil over a medium heat. Reduce heat to low and simmer for 40 minutes or until tender. Drain, rinse in cold water and spread on a tray to cool.
3. Preheat oven to 170C. Line an oven tray with baking paper. Melt chocolate and butter in a microwave.
4. Combine coffee and boiling water, then use a metal spoon to stir into chocolate mixture. Cool slightly.
5. Put beans, nuts and salt ina blender and roughly blend. Beat eggs, sugar and vanilla in the large bowl of an electric mixer for 5 mins or until combined. Gradually add choc mixture and whisk until combined. Fold in bean mix and extra nuts. Spoon evenly into prepared tray then bake for 40-45 minutes.
6. Cool brownie in tray for 20 minutes. Transfer to a board and cut into slices. Dust with cooca and serve.

Boston baked beans

500g dried haricot beans (or tinned cannelini beans)
2 tsp sea salt
2 tbsp olive oil
1 brown oinon, finely sliced
1 clove garlic, crushed
1 bay leaf
3 sprigs thyme
4 whole cloves
4 rashes bacon, diced
1 tbsp worcestershire sauce
1 carrot, roughly sliced
2 tsp dry English mustard
1/4 cup brown sugar
2 tsp cayenne pepper
400g can diced tomatoes
salt and pepper to season
crusty bread toasted and buttered to serve

1. Put beans in a large bowl, cover completely with water, then soak overnight.
2. Drain beans, the put ina large pan. Cover with water to about 5cm above beans add salt and cook over a medium heat for about 30 minutes or until tender. Drain and set aside.
3. Preheat oven to 140C. Heat oil in a large ovenproof pan over a medium heat. Add onion, garlic, bay leaf, thyme and cloves and cook for 3 minutes or until onion is translucent. Add bacon and cook for 4 minutes or until browned. Stir in worcestershire sauce, carrot, mustard, tomato paste, sugar, cayenne pepper, tomaotes and beans. Season.
4. Remove pan from heat. Put lid on pan and transfer to over and cook for 40 mins or until cause is thickened. Put bean mix on buttered toast, then top with extra thyme to serve.

Spiced eggplant dhal

2 tbsp medium curry powder
4 tbsp olive oil
2 large eggplants, cut into cubes
3 sprigs fresh or dry curry leaves
1 brown oinon halved, finely sliced
1 clove garlic, crushed
1 tsp chilli flakes
2 tbsp tomato paste
1 carrot, halved, sliced
500g dry yellow lentils, rinsed
1 L vegetable stock
270ml coconut milk
salt and pepper to season
Cooked rice, pappdums, naan and yoghurt to serve

1. Preheat oven to 180C. Combine 1 tbsp of the curry powder and 2 tbsp of the oil in a large bowl. Add eggplant and toss to coat. Arrange eggplant on an oven tray and bake for 30 minutes or until golden brown. Remove from oven and set aside.
2. Heat remaining oil in a large heavy based pan over a medium heat. Add curry leaves, onion, garlic, and chilli flakes, and cook, stirring witha wooden spoon, for 3 minutes. Add tomato paste, remaining curry powder and carrot, and cook, stirring, for a further 2 minutes. Stir in lentils and 600ml of the stock, the bring to the boil. Reduce heat to low and simmer for 30 minutes. Add remaining stock, then bring to simmer. Add eggplant, coconut milk, then season and cook for 3 mins or until hot.
3. Serve with rice, pappadums, naan and plain yoghurt.

Soybean and cauliflower fritters with pomegranate and tahini dipping sauce

Fritters
1 kg soybeans
2tbsp olive oil
1 brown oinon, finely diced
1 clove garlic, finely chopped
2 tsp ground coriander
2 tsp cumin
2 tsp turmeric
1 tsp dried chilli flakes
1/2 cauliflower, roughly chopped, lightly steamed
1 tsp sea salt
2 cups wholemeal breadcrumbs
2 free-rang eggs beaten
3 tbsp plain flour
salt and pepper for seasoning
2 tbsp vegetable oil

Pomegranate and tahini dipping sauce
1/2 cup olive oil
3 tbsp balsamic vinegar
1 clove garlic, crushed
2.5 tbsp pomegranate molasses
2 tbsp tahini
salt and pepper to season

1. Put soybeans in a large bowl, cover completely with water and soak for 30 mins.
2. Meanwhile, heat oil in a medium frying pan over a medium heat. Add oinon and garlic, and cook for 3 mins or until translucent. Add spices, and cook for a further 3 mins, stirring to coat. Remove pan from heat and set aside to cool for 15 mins.
3. Drain soybeans, put in a large pan and cover with water to about 5 cm above soybeans. Add salt and bring to boil over a medium heat, then simmer for 45 mins or until tender, skimming any scum from the surface and topping up with extra water if required. Drain, then transfer to a large bowl to cool slightly. Put in food processor and roughly blend.
4. Preheat oven to 180C. Put cooled oinon mixture, soybeans, breadcrumbs, egg, flour in a large bowl. Season and then mix until combined. Shape mixture into balls, then flatten between palms of your hands. Toss patties in extra flour to lightly coat, then transfer to a plate.
5. Heat vegetable oil in a large non-stick frying pan over a medium heat. Add patties and cook, in batches, for 4 minutes on each side or until golden. Transfer fritters to an oven tray and bake in oven for 15 mins to allow centres to cook. Serve fritters hot or cold with dipping sauce.
6. To make dipping sauce, whisk all ingredients together until combined.

Flourless chocolate roll

300ml thickened cream
2 tsp vanilla extract
100g 70% dark peppermint choc finely chopped
125g 80% dark chocolate chopped
1/4 cup cold strong black coffee
4 eggs, separated
1 cup caster sugar
2 tsp vanilla essence
1/3 cup pure icing sugar, sifted
2 tbsp cocoa, sifted

1. Preheat oven to 180C. Line a Swiss roll tin with baking paper. Whip cream and vanilla extract in a large bowl until soft peaks form. Fold in peppermint chocolate. Cover then refrigerate until required.
2. Melt chocolate and coffee in a heatproof bowl over a pan of simmering water. Stir until smooth. Cool. Put yolks, sugar and vanilla in the bowl of an electric mixer and beat until thick. Stir in chocolate mixture.
3. Beat eggwhites in a large bowl until soft peaks form. Fold in yolk mix until just combined, then pour into prepared tin. Shake gently to settle. Bake for 18-20 minutes.
4. Soak a tea towel in water, squeeze out excess and ly on a flat surface. Line with baking paper and dust with combined icing sugar and cocoa.
5. Stand cake in tin on wire rack for 5 minutes. Turn onto tea towel. Stand for 20 minutes or until cool. Spread with cream mixture, leaving a 5 cm border around edges. roll up from long side. Cut into slices to serve.

Churros

1/2 cup caster sugar
2 tsp cinnamon
1 cup milk
90g unsalted butter
1 1/3 cups plain flour
2 eggs
3 cups vegetable oil

Chocolate sauce
395g condensed milk
200g dark chocolate, chopped

1. Put sugar and cinnamon on baking paper and mix to combine. Put milk and butter in a medium heavy-based pan and cook, stirring, over a low heat until butter is metled (do not boil). Add flour and still until mixture and forms a ball. Transfer to a medium bowl.
2. Add eggs, one at a time, to warm mixture, beating well after each addition. Transfer to a large piping bag fitted with a 1cm star nozzle. Heat oil in a large heavy based pan over a high heat. Pipe 6-8cm lengths of dough into oil. Cook, in batches, for 2-3 mins or utnil churros float to top and are golden. Remove with a slotted spoon. Toss in sugar mixture to coat well.
3. To make chocolate sauce, put condensed milk and chocolate in a small heavy based pan over a low heat. Stir with a metal spoon until smooth. Serve churros with choc sauce.

Chocolate brownies

250g unsalted butter
2 cups caster sugar
4 eggs, lightly beaten
2 tsp vanilla extract
1.5 cups plain flour, sifted
200g dark choc chopped
extra half cup dutch cooca powder, sifted

1. Preheat oven to 180C. Line base and sides of a 30x20xm rectangular tin with baking paper. Melt butter in a medium heavy-based pan over a low heat. Add suagr and stir to combine.
2. Set pan aside for 5 minutes to cool slightly. Add egg and vanilla, and stir to combine. Add flour, cocoa and chocolate and stir to combine.
3. Spoon mixture into prepared tin and smooth top. Bake 30-35 mintues. Stand tin on a wire rack to cool. Dust with extra cocoa and cut into squares to serve.
This will produce a gooey centre, cook for an extra 5-7 mins for a firmer texture.

Chocolate malt truffles

400g 70% dark choc, chopped
3/4 cup thickened cream
1 cup cocoa powder
35-40 chocolate coated malt balls

1. Line an oven tray with baking paper. Put chocolate and cream ina medium heatproof bowl over a pan of simmering water. Stir with a metal spoon until mixture is melted. Refrigerate for 2 hours or until firm.
2. Put cocoa on a sheet of baking paper. Roll a heaped tsp of chocolate mix around a malt ball, then roll in cocoa powder. Put on prepared tray. Repeat with remaining mix and malt balls.

Chocolate walnut cake

1.5 cups caster sugar
1 cup rice bran oil
2 eggs, lightly beaten
2 tsp vanilla essence
1 cup buttermilk
1.5 tsp bicarb soda
2 tsp white vinegar
1.25 cups SR flour
extra 1.25 cups plain flour
1/4 cup dark cocoa powder
1 cup walnuts, finely chopped
200g milk choc, to serve
10 small milk chocolate easter eggs to serve
10 small dark chocolate easter eggs to serve

Chocolate glaze
1/2 cup caster sugar
2 tbsp dutch cocoa powder
3/4 cup water
1 tsp vanilla essence

1. Preheat oven to 180C. Grease 6-8 cup fancy fluted ring tin with melted butter then dust with flour.
2. Put sugar and oil in the small bowl of an electric mixer and beat until well combined. Add egg and vanilla, then beat until mixture is thick and pale yellow. Put buttermilk, bicarb soda and vinegar in a jug and mix until well combined.
3. Sift flours and cocoa into a large bowl. Make a well in the centre of dry ingredients and buttermilk mixture, egg mixture and walnuts and stir to combine.
4. Spoon mixture into prepared tin and smooth surface. Bake for 1 hour or until cooked when tested with a skewer. Stand tin on a wire rack for 10 mins before turning out to cool completely.
5.To make choclate glaze, put all ingredients in a small heavy based pan over a low heat. Cook, tirring for 3-4 mins or until sugar is dissolved. Simmer for a further 4-5 mins or until mix is thickened. Set aside to cool.
6. Put cake on baking paper over a wire rack. Spoon and brush glaze onto cake. Using a vegetable peeler, peel stirps of chocolate to form curls. Arrange curls around top edge of cake, then fill hole with easter eggs. Cut cake into wedges to serve.

3 minute sponge with jam and cream

1 cup SR flour
1 tsp cornflour
1 cup caster sugar
3 tbsp milk
2 tbsp melted butter
3 eggs
finely grated zest of 1/2 lemon
1 tsp baking powder

Filling
4 tbsp raspberry jam
200ml thickened cream, whipped
icing sugar for dusting
fresh raspberries to serve

1. Preheat oven to 190C. Grease 2 x 20cm round cake tins with melted butter, then line each with baking paper.
2. Sift flours into the large bowl of an electric mixer. Add sugar, milk, extra butter, eggs and zest and whisk on high for 3 mins or until light and fluffy. Fold in baking powder.
3. Pour mixture into prepared tins. Bake 18-20 mins or until golden and cooked when tested with a skewer.
4. Remove cakes from oven and leave in tins for 5 mins. Turn on to wire racks, cool.
5. Spread jam over 1 cake. Top with cream, then other cake. Dust with icing sugar and top with raspberries.

Tunisian carrot, potato and egg salad

4 carrots, peeled and cut into thick slices
4 kipfler potatoes, peeled, cut into thick slices
salt and pepper to season
3 large eggs
100ml extra virgin olive oil
juice of 1 lemon
2 tsp caraway seeds
1 green chilli, seeded and finely chopped
5 radishes, halved
3 tbsp baby capers
1 handful kalamata olives
extra sliced green chilli to serve
hot chilli sauce to serve
lemon cheeks to serve
flat bread to serve

1. Put carrot and potato in a large pan, cover with water and add a pinch of salt. Bring to the boil over a medium heat and cook for 10 mins or until tender. Drain, then cool slightly.
2. Bring a small pan of water to the boil, add eggs and cook for 5 mins or until semi-hard boiled. Drain. Put eggs in a small bowl of cold water to cool. Peel eggs, cut into quarters and set aside.
3. Combine oil, lemon juice, caraway seeds and chilli in a large bowl. Season. Add carrot and potato and toss to combine.
4. Put carrot mix, egg, radish, cpaers and olives on a platter. Top with extra chilli and chilli sauce. Serve with lemon and flat bread.

Banana and walnut bread

125g unsalted butter
1 cup caster sugar
2 eggs
3-4 very ripe bananas, mashed - 1.5 cups
2 cups plain flour
1 tsp baking powder
1.5 tsp baking soda
1 cup sour cream
1 cup walnuts, chopped
butter, to serve

1. Preheat oven to 170C. Line a 22x12cm medium loaf pan with baking paper. Beat butter and sugar in an electric mixer on high speed until mix is light and creamy. Beat in eggs. Fold in banana using a large metal spoon.
2. Sift in flour, baking powder and baking soda into mixture. Add sour cream and nuts, then gently fold in with metal spoon. Set aside for 2 hours so baking soda can lighten the density of the mixture and it darkens slightly.
3. Spoon into prepared tin and bake in centre of oven for 1 hour 10 mins or u ntil cooked when tested with a skewer. Slice and serve with butter.

Pastry Cream (Creme Patissiere)

Ingredients

1 1/4 cups (300 ml) milk (whole or 2%)

1/2 vanilla bean, split lengthwise or 1 teaspoon pure vanilla extract or vanilla bean paste

3 large egg yolks

1/4 cup (50 grams) granulated white sugar

2 tablespoons (20 grams) all-purpose flour

2 tablespoons (20 grams) cornstarch (corn flour)

1/2 tablespoon liqueur (Grand Marnier, Brandy, Kirsch) (optional)

For lighter pastry cream fold in 1/2 cup (120 ml) softly whipped cream to cooled pastry cream.

For Chocolate pastry cream add 2 ounces (60 grams) of finely grated bittersweet or semi-sweet chocolate to the hot pastry cream. Stir until melted.

For Coffee pastry cream add 1/2 - 1 tablespoon instant espresso or coffee powder to the hot milk.

Pastry Cream: In a medium-sized heatproof bowl, mix the sugar and egg yolks together. (Do let the mixture sit too long or you will get pieces of egg forming.) Sift the flour and cornstarch (corn flour) together and then add to the egg mixture, mixing until you get a smooth paste.

Meanwhile, in a saucepan bring the milk and vanilla bean just to boiling (just until milk starts to foam up.) Remove from heat and add slowly to egg mixture, whisking constantly to prevent curdling. (If you get a few pieces of egg (curdling) in the mixture, pour through a strainer.) Remove vanilla bean, scrape out seeds, and add the seeds to the egg mixture. (The vanilla bean can be washed and dried and placed in your sugar bowl to give the sugar a vanilla flavor.) Then pour the egg mixture into a medium saucepan and cook over medium heat until boiling, whisking constantly. When it boils, whisk mixture constantly for another 30 - 60 seconds until it becomes thick. Remove from heat and immediately whisk in the liqueur (if using). (Stir in vanilla extract is using instead of a vanilla bean.) Pour into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming. Cool to room temperature. If not using right away refrigerate until needed, up to 3 days. Whisk or stir before using to get rid of any lumps that may have formed.

Makes about 1 cup (240 ml). Preparation time 20 minutes.

Chocolate Profiteroles

For the choux pastry

• 200 ml cold Water
• 4 teaspoons caster sugar
• 85 g unsalted butter plus extra for greasing
• 115 g Plain Flour
• Salt
• 3 medium Free Range Eggs beaten

For the cream filling

• 600 ml Double cream
• 1 orange zest only

For the chocolate sauce

• 100 ml Water
• 80 g caster sugar
• 200 g good quality Dark Chocolate broken into pieces

Measurement Conversion Calculator

For the choux pastry

1. Preheat the oven to 200C/400F/Gas 6. Place a small roasting tin in the bottom of the oven to heat.
2. For the choux pastry, place the water, sugar and butter into a large saucepan. Heat gently until the butter has melted.
3. Turn up the heat, then quickly pour in the flour and salt all in one go.
4. Remove from the heat and beat the mixture vigorously until a smooth paste is formed. Once the mixture comes away from the side of the pan, transfer to a large bowl and leave to cool for 10-15 minutes.
5. Beat in the eggs, a little at a time, until the mixture is smooth and glossy and has a soft dropping consistency - you may not need it all.
6. Lightly grease a large baking sheet. Using a piping bag and plain 1cm/½in nozzle, pipe the mixture into small balls in lines across the baking sheet. Gently rub the top of each ball with a wet finger - this helps to make a crisper top.
7. Place the baking sheet into the oven. Before closing the oven door, pour half a cup of water into the roasting tin at the bottom of the oven, then quickly shut the door. This helps to create more steam in the oven and make the pastry rise better. Bake for 25-30 minutes, or until golden-brown - if the profiteroles are too pale they will become soggy when cool.
8. Remove from the oven and turn the oven off. Prick the base of each profiterole with a skewer. Place back onto the baking sheet with the hole in the base facing upwards and return to the oven for five minutes. The warm air from the oven helps to dry out the middle of the profiteroles.

For the cream filling

1. For the filling, lightly whip the cream with the orange zest until soft peaks form. When the profiteroles are cold, use a piping bag to pipe the cream into the profiteroles

For the chocolate sauce

1. For the chocolate sauce, place the water and sugar into a small saucepan and bring to the boil to make a syrup. Reduce the heat to a simmer and place the chocolate into a heatproof bowl set over the pan. Heat, stirring occasionally, until melted. Take the pan off the heat, pour the syrup mixture into the chocolate and stir until smooth and well combined.
2. To serve, place the stuffed profiteroles into a large serving dish and pour over the chocolate sauce. Serve hot or cold.

Blueberry pancakes

Ingredients

• 200g self-raising flour
• 1 tsp baking powder
• 1 egg
• 300ml milk
• knob butter
• 150g pack blueberries
• sunflower oil or a little butter for cooking
• golden or maple syrup

1. Mix together the flour, baking powder and a pinch of salt in a large bowl. Beat the egg with the milk, make a well in the centre of the dry ingredients and whisk in the milk to make a thick smooth batter. Beat in the melted butter, and gently stir in half the blueberries.
2. Heat a teaspoon of oil or small knob of butter in a large non-stick frying pan. Drop a large tablespoonful of the batter per pancake into the pan to make pancakes about 7.5cm across. Make three or four pancakes at a time. Cook for about 3 minutes over a medium heat until small bubbles appear on the surface of each pancake, then turn and cook another 2-3 minutes until golden. Cover with kitchen paper to keep warm while you use up the rest of the batter. Serve with golden syrup and the rest of the blueberries.

Grilled pear and watercress salad

Ingredients

---

• 2 Tablespoons firmly packed brown sugar
• 1 Tablespoon water
• 1/4 teaspoon freshly ground pepper
• 2 Tablespoons chopped walnuts
• 2 firm yet ripe pears, cored and cut into 6 lengthwise wedges, peel intact
• lemon juice for brushing
• Vinaigrette Dressing:
• 2 Tablespoons fresh lemon juice, plus extra for brushing
• 1 Tablespoon rice vinegar
• 1 teaspoon Dijon mustard
• 1 Tablespoon minced shallot
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 Tablespoon extra-virgin olive oil
• 6 cups watercress sprigs, tough stems removed
• 3 Tablespoons crumbled blue cheese

How to make it

---

• Prepare a hot fire in a charcoal grill or preheat a gas grill or broiler.
• Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4-6 inches from the heat source.
• In a small frying pan over medium heat, combine the brown sugar, water, and pepper. Cook, stirring constantly, until the sugar dissolves.
• Stir in the walnuts, reduce the heat to low, and cook for 30 seconds. Remove from the heat and quickly spread the nuts on a sheet of parchment (baking) paper or a plate. Set aside and let cool.
• Brush the pear wedges with lemon juice and arrange on the grill or broiler pan. Grill or broil turning once, until the pears begin to brown, 3-4 minutes total. Set aside.
• To make the vinaigrette in a small bowl, whisk together the 2 Tablespoons lemon juice, the rice vinegar, the mustard, and the shallot. Add the salt and pepper and whisk to blend. While whisking, slowly add the olive oil in a thin stream until emulsified.
• In a large bowl, combine the watercress and blue cheese. Pour the vinaigrette over the salad and toss gently to mix well and coat evenly.
• To serve, divide the salad among individual plates.
• Place 2 pear wedges on each, then sprinkle with the walnuts

Traditional ratatouille

Ratatouille ingredients - B Whistler

Ratatouille is a simple combination of vegetables in a stew that is ripe for experimentation and easy for any level of cook.

Ingredients:

• 1 medium sized onion, chopped
• 3 cloves garlic, minced
• 1 medium or large eggplant, diced
• 1 can stewed tomatoes
• 2 medium zucchini diced into large chunks
• add herbs as desired (try basil)
• olive oil (enough to sauté onion/garlic)
• salt and pepper to taste

Directions:

• Sauté the onion and garlic until tender
• Add eggplant and tomatoes, bring to simmer
• Simmer, covered for 15 minutes
• Add zucchini
• Simmer for 10-15 more minutes until vegetables are suitably soft
• Remove from heat
• Stir in the herbs, season to taste

Serve over:

• Rice
• Egg noodles
• Pasta
• Boiled, cubed potatoes

Vienna bread recipe

Ingredients

---

• 1 1/4 cups water
• 1 tablespoon oil
• 1 1/2 t. sugar
• 3/4 t. salt
• 3 c. flour (bread flour)
• 3 tablespoons dry milk
• 2 teaspoons yeast

---

• In a bowl place flour, salt, sugar, dry milk.
• Blend together.
• Add water, oil and proofed yeast.
• Stir well with wooden spoon or mix in a
• kitchen mixer. Can be made in a bread machine
• if you have one. Stir dough well until your
• arm is tired then place on floured board
• and knead well. Place in greased bowl and let
• rise until double. Punch down, place in greased
• bread pan, let rise until almost double.
• Bake in 350 or 400 F. oven until done.

Cream of cauliflower soup

Ingredients (serves 4)

• 1 tablespoon olive oil
• 1 brown onion, finely chopped
• 2 garlic cloves, crushed
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1/4 teaspoon chilli flakes
• 750g cauliflower, trimmed, cut into florets
• 2 cups vegetable stock
• 2 cups water
• 1/4 cup cream or creme fraiche
• carrot and zucchini muffins, to serve (see related recipe)

Method

1. Heat oil in a saucepan over medium heat. Add onion and garlic. Cook, stirring, for 6 to 7 minutes or until very soft.

2. Add coriander, cumin and chilli flakes. Increase heat to high. Cook, stirring, for 2 minutes. Add cauliflower, stock and water. Cover. Bring to the boil. Reduce heat to low. Simmer, partially covered, for 30 minutes or until cauliflower is tender. Set aside for 20 minutes.

3. Blend soup in batches until smooth. Return to saucepan. Stir in cream. Stir over low heat until hot. Season with salt and pepper. Serve with muffins.

Dry potato curry

Ingredients

1 lb potato; red skins
1 salt to taste
2 tablespoon vegetable oil
1 teaspoon mustard seeds
1 onion; finely sliced
2 garlic cloves
1 (1 inch) piece gingerroot; fresh grated
1 green chile; seeded, chopped
1 teaspoon ground turmeric
1/2 teaspoon red (cayenne) pepper
1 teaspoon ground cumin
1/4 cup green pepper; strips to garnish if des



Directions: How to Cook Dry Potato Curry

Cut Potatoes into 3/4 inch chunks. Cook potatoes in boiling salted water 6 to 8 minutes, until just tender. Drain and set aside. Heat oil in a large saucepan, add mustard seeds and onions. Cook 5 minutes until onions are soft, but not brown. Stir in garlic and gingerroot; cook 1 minute more. Add cooked potatoes, chile, turmeric, cayenne and cumin. Stir well. Cover and cook 3 to 5 minutes, stirring occasionally, until potatoes are very tender and coated with spices. Serve hot, garnished with bell pepper strips.

Three-Onion Pie with Feta or Goat Cheese

Ingredients

• 2 tablespoons vegetable oil
• 1 yellow onion, chopped
• 1 red onion, chopped
• 2 tablespoons dry white wine
• 2 leeks, bulb only, sliced into rings
• 2 eggs, beaten
• 3 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh dill weed
• 1 tablespoon chopped fresh tarragon
• 1/2 cup crumbled feta cheese
• 1 plum tomatoes, thinly sliced
• 1 cup fine bread crumbs
• ground black pepper to taste

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Heat the oil in a large skillet. Add the yellow and red onions, and saute over moderate heat for 5 minutes. Stir in the wine, then add the leeks. Saute for another 15 minutes, stirring frequently, or until the onions are golden and the leeks are limp. Remove from heat.
3. In a mixing bowl, combine the beaten eggs with dill, tarragon, feta cheese, pepper, and 2 tablespoons parsley. Stir in the onion mixture.
4. Oil a 10 inch tart pan, and line the bottom generously with bread crumbs. Pour in the onion mixture. Ring the outside edge of the pie with tomato slices, and sprinkle the remaining 1 tablespoon parsley in the center. Sprinkle a light layer of bread crumbs over the entire top.
5. Bake for 40 to 45 minutes, or until the mixture is set and the top is golden. Let stand for 10 minutes, then cut into wedges and serve.

Banana Fritters with Cinnamon Sauce

Ingredients:

• 1 cup all-purpose flour - sift before measuring
• 1 tablespoon granulated sugar
• 1/2 teaspoon salt
• 1 large egg, slightly beaten
• 3/4 cup milk
• 1 tablespoon melted butter
• 1 teaspoon baking powder
• 6 bananas, halved lengthwise
• oil for deep frying
• Cinnamon Sauce, below

Preparation:

Heat oil in a deep fat fryer to 370°.

In a medium bowl, sift together flour, sugar and salt. In a separate bowl, combine the egg, milk, butter and baking powder; stir the egg mixture into the dry ingredients.

Dip banana halves into the batter and carefully drop into the hot deep fat; fry just until golden brown. Serve with vanilla ice cream and Cinnamon Sauce (below).
Banana fritter recipe makes 6 servings

Cinnamon Sauce

• 2 cups water
• 2 tablespoons ground cinnamon
• 3 egg yolks, lightly beaten
• 2/3 cup sugar
• 2 tablespoons cornstarch
• 1 cup butter (2 sticks)

Heat water and cinnamon in a medium saucepan.
In a separate bowl, mix the egg yolks with sugar and cornstarch. Add about one-third of the hot mixture to the egg yolk mixture slowly, then pour back into the saucepan, stirring to blend. Return sauce to a boil. Remove from heat and cool the sauce for 2 minutes. Slowly whisk or beat in the butter.
Store cinnamon sauce in refrigerator.