Meat: · 2 kg piece beef · 25 g beef dripping or 2 tbsp vegetable oil Yorkshire pudding: · 150 g plain flour · 2 large eggs · 300 ml milk · 3 tbsp fat or oil		Vegies: · 1.5 kg potatoes · 4 carrots · 4 large parsnips · 6 tbsp vegetable oil · salt and pepper Gravy: · 2 tbsp plain flour · 2 tbsp Bonox if req.
Calculate the meat cooking time, allowing about 20-25 minutes per 450g plus 20-30 minutes extra depending on whether you like meat that’s cooked pink, medium with a touch of pink in the middle, or well done throughout. This schedule works for a 2kg piece of beef that will be cooked to medium (125 minutes of cooking time).
Time	Task
4.40	Preheat the oven to 180°C.
4.45	Season the surface of the meat with salt and black pepper and place in another roasting tin. Add the dripping or oil, then put it in the oven. Baste occasionally.
5:30	Put the potatoes in a large saucepan and just cover with cold water. Bring to a boil.
5:45	Drain the potatoes, reserving the water. Return them to the pan and shake vigorously to soften the edges and put into a roasting tin.
6:05	Place the carrots and parsnips in a large saucepan and cover with the reserved water (add more water if necessary) and bring just to the boil.
6:10	Make the batter: add the eggs and then the milk a little at a time, beating to give a thick, smooth batter. Stir in 150 ml cold water. Cover and leave to one side until required.
6:15	Drain the carrots and parsnips, reserving 750ml of the water for the gravy.
6:20	Add the carrots and parsnips to the potatoes. Season generously and toss well. Put into the oven.
6:50	Pour ½ tsp oil or hot fat into each of 18 bun tins. Increase the oven temperature to 220°C and place the tins at the top of the oven for the fat to heat.
6:55	Stir the batter, then remove the tins from the oven and pour in the batter to fill each space and return to the oven. The puddings will take 25 to 30 minutes.
7:00	Remove the meat from the oven but leave the vegetables to cook. Wrap the beef in kitchen foil and leave to rest.
7:15	Stir the flour into the meat juices in the roasting tin and cook over a gentle heat until absorbed and browned. Stir in the reserved vegetable water. Simmer until lightly thickened. Add Bonox if it’s not tasty enough.
7.20	Quickly remove the vegetables from the oven. Test them with a skewer to check they are tender and cooked right through, then transfer to a warmed serving plate or dish. Check the puddings – if they are done, take them out now. If not, leave them in for another five minutes. Slice the meat and put on the warmed serving dish.
7:25	Take the puddings out of the oven and add to the serving dish.
7:30	Pour the gravy into a warmed jug and serve with the meat, veg and Yorkshire puddings.

Classic Roast Dinner (Chicken)

Serves 4

	Meat: · 1.8 kg free-range chicken · Salt & pepper Gravy: · 2 tbsp gravy or plain flour · Boiling water		Vegies: · 1 kg potatoes · 1 kg other veg (carrot, parsnip, sweet potato, onion, pumpkin) · 1.5 cups frozen peas · Salt · Olive oil · Dried herbs (e.g. thyme, oregano, or rosemary)
	Before you start, calculate the various cooking times, then adapt the schedule below. Use these times: · Chicken: minutes = weight in grams/25 + 20 · Potatoes: 1 hour · Other veg: 45 minutes This 1.8 kg chicken needs 1.5 hours of cooking (1800/25 + 20 = 92 mins), and I want to serve at 7:15.
Time		Task
5:20		Preheat the oven to 180°C.
5:25		Prepare the chicken: Wash it, dry it, then rub salt into the skin (all over). Put the chicken onto a metal rack in a pan on its own. Use a plain shiny steel pan, not non-stick or ceramic. This will help when you come to make the gravy.
5:30		Put the chicken in the oven.
5:45		Prepare the potatoes: Wash them, cut into even sizes. Put them in a bowl with a sploosh of olive oil, some dried herbs of your choice, and a little salt. Flip it all around to get the potatoes coated, then tip the potatoes into a second roasting pan (non-stick if possible). Try not to tip out too much remaining oil.
6:00		Prepare the other veg: Cut up the other veg to around the same size as the potatoes, then put them in the potato bowl. You might need to add more oil, or there might be enough left from the potatoes. Roll around to coat everything with oil and herbs, then leave them in the bowl.
6:15		Put potato pan in the oven.
6:30		Take out the potato pan, tip in the other veg, mix it all around, then put the pan back in the oven.
6:55		Boil the kettle. Put the frozen peas in a bowl, then add boiling water. Leave them to thaw.
7:00		Take the chicken out of the oven, then let it "rest" while everything else keeps going: 1. Take it out of the pan (use strong tongs to pick the chicken up by its cavity). 2. Put the chicken on the biggest cutting board you have, then cover it with a big bowl if you have one, or use foil.
7:00		Make the gravy: 1. Tip the fat out of the chicken pan. 1. Take the metal rack out of the pan, and scrape any yummy-looking bits off the rack into the pan. 2. Pour in a little boiling water, then use a wooden spoon to gently dissolve and lever off all the bits. 3. Put the roasting pan directly on the stove. 4. Put the flour a small bowl, then add a little cold water. Mix it up and add more water until it’s smooth and about the consistency of tomato sauce. Add it to the watery pan drippings. 5. Put the pan over low heat, and stir constantly,
7:05		Heat the plates by pouring hot water on them. Drain the frozen peas, then pour boiling water over them again. This should heat them up to serving temperature. If they are still too cool, repeat with more boiling water.
7:10		Carve the chicken. Tip any juices from the board into the gravy (keep mixing it as you go).
7:15		Take out the veg and serve everything: 1. Drain the peas. 2. Dry the plates. 3. Put the carved chicken onto the plates. 4. Put the peas onto the plates. 5. Take the veg pan out of the oven, and dish them up. 6. Put the gravy in a jug.

Summary for 1.6 kg chicken

Time	Task
5:10	Preheat the oven to 180°C.
5:20	Put the chicken in the oven.
6	Put potato pan in the oven.
6:15	Add the other veg.
6:45	Take the chicken out of the oven, then let it "rest".
7	Take out the veg and serve.

Summary for 1.9 kg chicken

Time	Task
3:55	Preheat the oven to 180°C.
4:05	Put the chicken in the oven.
4:30	Put potato pan in the oven.
4:45	Add the other veg.
5:15	Take the chicken out of the oven, then let it "rest".
5.30	Take out the veg and serve.

Summary for 1.8 kg chicken

Time	Task
5:00	Preheat the oven to 180°C.
5:10	Put the chicken in the oven.
5:45	Put potato pan in the oven.
6:00	Add the other veg.
6:30	Take the chicken out of the oven, then let it "rest".
6:45	Take out the veg and serve.

Summary for 2 kg topside (125 mins) to be served at 7

Time	Task
4:35	Preheat the oven to 180°C. Season the meat.
4:40	Put the meat in the oven.
5:30	Prepare potatoes. Prepare other veg.
6	Put potato pan in the oven.
6:15	Add the other veg.
6:45	Take the meat out of the oven, then let it rest. Make the gravy & peas.
7	Take out the veg and serve.

Summary for 1.3kg topside (100 mins) to be served at 7

Time	Task
4:40	Preheat the oven to 180°C. Season the meat.
4:45	Put the meat in the oven.
5:20	Prepare potatoes. Prepare other veg.
5:35	Put potato pan in the oven.
5:50	Add the other veg.
6:20	Take the meat out of the oven, then let it rest. Make the gravy & peas.
6:35	Take out the veg and serve.

Ginger and Chickpeas with Steamed Chicken

· 4 organic chicken breasts

· 200g chickpeas

· 20g coriander leaves

· 3 coriander roots

· 3 red onions

· 10 cloves of garlic

· 100g fresh ginger, peeled

· 8 tomatoes

· 50ml olive oil

· 10g mustard seeds

1. The day before you cook the dish, soak the chickpeas in water and leave to soak overnight.

2. The next day, drain the water away and place in a large pot, then cover with water (plus an extra four cm), bring to the boil, reduce to a simmer and cook for 1½ hours or until tender.

1. Peel and slice the onions.

2. Using a pestle and mortar, crush the ginger with the garlic and the coriander root.

3. Heat the olive oil in a large pot that can take all the ingredients. Add the mustard seeds and cook until they pop, then add the onion and fry for five minutes until soft.

4. Reduce the heat, then add the garlic and ginger paste and fry on a low heat for two minute, but do not let it colour.

5. Cut the tomatoes into small pieces and increase the heat, add the tomatoes and half the fish sauce. Add the chickpeas and simmer for 20 minutes until the tomatoes start to break down. Check the seasoning and add more fish sauce to your taste.

6. Steam the chicken and serve with the warm chickpeas.

Fish with Lemon Crust

Serves 4

· 4 white fish fillets

Lemon oil:

· 1 tsp finely chopped parsley

· 1 tsp grated lemon rind

· 2 tbsp olive oil

Topping:

· 4 tbsp fresh white breadcrumbs

· 2 tbsp finely chopped parsley

· 1 tbsp grated lemon rind

· ½ tsp cayenne pepper

· 2 tbsp olive oil

· Salt and pepper

Spinach:

· 800g spinach leaves

· Olive oil

· Salt and pepper

1. Combine lemon oil ingredients and set aside.

2. Preheat the oven to 200ºC.

3. Line a baking tray with lightly oiled foil, ad place fish on top.

4. Combine topping ingredients, then spread on top of the fish.

5. Bake the fish for 10-12 minutes, or until the fish flakes when tested with a fork. Thicker fish will take longer.

6. Meanwhile, pack the spinach into a saucepan, cover, and cook over high heat for 1 minute. Turn with tongs, then cook for another 30 seconds, or until wilted.

7. Drain well, and squeeze out excess water. Toss in the olive oil, salt and pepper.

8. Put the spinach on the plates, arrange the fish on the spinach, then drizzle with the lemon oil.

Nice served with mash.

Cabbage Rolls (Polish Style)

Yield: 4 Servings

· 2 lb lean ground beef

· 1/2 c uncooked rice

· 1 diced onion, sautéed if you like

· 1 diced green pepper

· 2 eggs

· 1 large cabbage

· 2 large cans tomatoes

Prepare the cabbage leaves:

1. Cut the core out with a knife then steam the whole cabbage, hole side down.

2. Let it sit for about 10 minutes, remove the softened outer leaves, then return to the steamer.

3. Take a sharp knife and remove as much of the central vein from each leaf as you can.

Filling:

1. Mix all the ingredients except the tomatoes.

2. Work it with your hands until thoroughly mixed.

3. Take a glob of mixture and set it in the hollow of a deveined leaf with the end that was near the core towards you.

4. Fold the end nearest you about halfway over the mix.

5. Fold the left side over the mix and then the right side.

6. Roll away from you so that the seam is on the bottom.

7. Place in the pan seam side down and continue with the other leaves. This is an ideal cabbage roll. Most of them won't go together this perfectly so be ready to make adjustments when making the rolls.

8. When you've made the last cabbage roll, pour the tomato juice onto the rolls, then squeeze tomatoes from can and arrange on top of the rolls.

9. Bring to a boil then simmer for 2 hours.

10. Serve in a bowl with the juice although these like spaghetti are better the 2nd day.

Variations:

· Garlic is great.

· Paprika and chili powder will work in the stuffing.

· V-8 instead of tomato juice is pleasantly different.

Sesame Kangaroo with Asian Greens

Serves 4-6

· 2 Tsp Minced garlic

· 2 Tsp Minced ginger

· 3 Tbsp Soy sauce

· 3 Tbsp Oyster sauce

· 4 Tbsp Plum sauce

· 500 G Lean kangaroo topside cut into thin strips

· 900 G Hokkien noodles

· Spray or olive oil

· 2 Each Sweet potato julienne

· 2 Each Bok choy

· 1 Each Green capsicum, sliced

· 1 Bch English spinach, trimmed

· 3 Tbsp Toasted sesame seeds

· 60 G Snow pea sprouts

1. Combine the garlic, ginger, soy sauce, oyster sauce and plum sauce in a glass or ceramic dish

2. Add the kangaroo and toss to coat. Cover and marinate for 15 minutes

3. Drain the meat and reserve the marinade

4. Put the Hokkien noodles into a large heatproof bowl and cover with boiling water

5. Leave to stand for 2 minutes, pushing gently with a wooden spoon to separate the strands

6. Drain well and set aside

7. Spray a non stick wok or frying pan with oil and heat

8. Stir fry the meat in 2 or 3 batches over high heat for 2-3 minutes or until browned. Set aside

9. Reheat the wok, add the sweet potato and capsicum and stir fry for 3 minutes then add the reserved marinade and bring to the boil

10. Add the spinach leaves, bok choy and toss until just wilted

11. Stir in the noodles, kangaroo, sesame seeds and snow pea sprouts and toss to heat through

Rice, Pasta, Noodles

Cauliflower Pulao

· 1/2 Cauliflower

· 2 Potatoes

· 1 Garlic

· 1 small piece Ginger

· 4 Green Chillies

· 1 cup Basmati Rice

· ¼ cup Vegetable Oil

· 1 tsp Turmeric powder

· 2 Onions

· 3 Tomatoes

1. Fry rice in vegetable oil lightly and pressure cook.

2. Clean Cauliflower and boil it.

3. Cut Potatoes into small pieces and fry them in oil.

4. Heat oil in a pan and add chopped Onions.

5. Make a paste of Ginger and Garlic and add them.

6. Add chopped tomatoes.

7. Fry them along with turmeric powder and green chillies and mix them

8. Add boiled cauliflower and Green peas.

9. Finally, mix the boiled rice gradually and mix them.

10. Add fried potatoes.

11. Garnish with coriander leaves

Serve it hot.

Masale Bhath (Spicy Pulao)

Spice powder:

· 1 cinnamon stick

· 4 cloves

· 2 tsp coriander seeds

· 1 tsp sesame seeds

· 1 tsp cumin seeds

Garnish:

· 4 tsp grated coconut

· ¼ bunch chopped coriander

Everything else:

· 3 tsp ghee

· ¼ tsp. black mustard seeds

· 1 tsp cumin seeds

· 5 curry leaves

· 1 pinch asafoetida

· 1 green chilli, slit lengthwise

· 1 cucumber

· 300 gm basmati rice, washed and soaked

· 25 gm cashews

· Salt to taste

1. Roast the powder spices then grind them to a fine powder.

2. Slit and cut the cucumber into long pieces.

3. Heat 3 tsp. ghee in a large heavy pan and add mustard seeds and cumin seeds. When they crackle, add curry leaves, asafoetida and green chilli.

4. Add the cucumber pieces and sauté for five minutes.

5. Add the rice and fry for five minutes.

6. Heat water (about double the volume of the rice mixture) and add to the rice.

7. Add the seasoning, salt and cashew nuts.

8. Bring to a boil and cook on low heat, stirring occasionally, till the rice is done.

9. Serve hot garnished with grated coconut and chopped coriander leaves.

Vegetable Paella

· 3 cloves garlic, peeled and crushed

· 1 tomato, peeled and minced

· 1 cup green beans, chopped

· 1 cup white beans

· 1 cup fava beans

· 1 cup artichoke hearts, quartered

· 1/2 cup red pepper, chopped

· 1/2 cup green pepper, chopped

· 4-1/2 cups vegetable stock

· 14 ounces yellow saffron rice (or 14 ounces short-grain rice, such as Bomba, and 8-10 saffron threads)

1. Heat oil in a large, wide frying pan (or paella pan) and fry the garlic over medium heat. After a minute or two, add the tomato and fry, stirring frequently. When the tomato is partially cooked, stir in the rest of vegetables.

2. After a few minutes, stir in the stock (and, if using, saffron threads). Bring to a boil over medium-high heat.

3. Add rice and lightly stir to distribute it evenly. Do not cover. Rice should not be touched beyond this point. Continue cooking over medium-high heat about 8 minutes. Reduce heat to low and cook another 10 minutes. Let paella stand, covered with aluminum foil, for about 5 minutes before eating. Serves 6 as a main course.

Pea and Cheese Pasta

· 350g dried pasta

· 2 cups frozen or fresh peas

· 1 tbsp olive oil

· 1 litre chicken stock

· 240 g soft goat’s cheese

· 1 cup grated parmesan

· 2 tbs fresh basil

1. Heat the chicken stock and simmer until reduced by half.

2. Cook the pasta, adding the peas for the last five minutes.

3. Drain, then toss in olive oil and set aside.

4. Meanwhile, crumble the goat’s cheese into the stock, whisking to form a smooth sauce.

5. Mix the pasta, half of the parmesan and basil, then add the sauce.

6. Serve topped with the remaining parmesan and black pepper.

Ramen

Serves 4-5

Broth:

· 10 chicken wings (if serving more than 10 people, use a whole chicken)

· 1 chunk of pork

· 1 carrot

· 1 yellow onion

· 1 bundle of green onions

Chashu:

· 3.5 oz. soy sauce

· 1 tbs. mirin

· 1 tbs. cooking sake

Ramen:

· nama ramen noodles from the store

· sesame oil

· bean sprouts

· thinly chopped green onion

· menma (marinated bamboo shoots)

· boiled eggs (sliced in half)

Broth:

Simmer chicken in boiling water for 40 minutes. Add the unchopped yellow onion and carrot, and cook at low heat for 40 minutes. Add the chunk of pork and an unchopped green onion, and continue cooking at low heat for 30 minutes.

Chashu:

In a medium-sized bowl, mix soy sauce, mirin and cooking sake. Add the chunk of pork from the broth process and marinate for more than 2 hours. Take out the pork and cut thinly into 1/8 inch pieces. Save the remaining soy sauce mix.

Ramen:

In a big bowl, mix 1 teaspoon of sesame oil, 2 tablespoons of the soy sauce mix and a suitable amount of hot ramen broth. Add softened noodles to the bowl and add the vegetables, chashu, chopped green onion and menma.

Bean burgers

Serves 4

· 2 cups well-cooked white, black or red beans, or chickpeas or lentils, or a 400g can, drained

· 1 medium onion, peeled and quartered

· 1/2 cup rolled oats (preferably not instant)

· 1 tbsp chilli powder, or the spice mix of your choice

· salt and freshly ground black pepper

· 1 egg

· bean-cooking liquid, stock or other liquid (wine, cream, milk, water or tomato sauce) if necessary

· extra virgin olive oil or neutral oil, such as grapeseed or corn

1. Combine all ingredients except liquid and oil in food processor and pulse until chunky but not pureed. If necessary, add a little liquid for a mixture that is moist but not wet. Let mixture rest for a few minutes.

2. With wet hands, shape into patties and let rest again for a few minutes. (Burger mixture or shaped burgers can be covered tightly and refrigerated for up to a day. Bring back to room temperature before cooking.)

3. Film bottom of a large nonstick or well-seasoned heavy frying pan with oil and turn heat to medium. When hot, add patties.

4. Cook undisturbed until browned, about 5 minutes; turn carefully with spatula and cook 3-4 minutes until firm and browned.

5. Serve on buns with mustard, sauce, chutney or other toppings.

Tofu burger

· 1/4 cup arame or other dark sea green, such as kombu or wakame

· 1 bunch spring onions

· 680g firm tofu, patted dry

· 1/2 cup fresh breadcrumbs

· 1/4 cup sesame seeds

· 1 tbsp soy sauce

· 2 tsp dark sesame oil salt and freshly ground black pepper

· 2 to 3 tbsp peanut or neutral oil, such as grapeseed or corn

1. Pour boiling water over arame and soak for 2 minutes. Drain well.

2. Put onions in food processor and pulse a few times until minced. Transfer to large bowl. Put arame and half the tofu into processor and pulse a couple of times until just crumbled. Add to bowl.

3. Put remaining tofu into processor and let it run until tofu is smooth. Add to bowl with crumbs, sesame seeds, soy sauce, sesame oil, a little salt and lots of pepper. Stir well to combine. Form into patties. Let rest a few minutes. (Burger mixture or shaped burgers can be covered tightly and refrigerated for up to a day. Bring back to room temperature before cooking.)

4. Put oil in large nonstick or well-seasoned heavy frying pan, turn heat to medium. When hot, slip burgers into pan with spatula. Cook, undisturbed, until browned and easily moved, about 5 minutes. Carefully flip and cook until done, 3-4 minutes more.

5. Serve on buns with mustard, sauce, chutney or other toppings.

Vegetables & Salads

Téodor’s Asian-style Coleslaw

Salad

· 1 small handful chopped mint

· 1 small handful chopped coriander

· 1 grated carrot

· 2 chopped spring onions, including green top

· 3 regular handfuls of paper-thin sliced cabbage

· 1 small handful toasted chopped almonds or peanuts

Dressing

· 2 tbsp canola oil

· 1 tbsp soy sauce

· 2 tbsp seasoned rice vinegar

· 1 tbsp peanut butter

· juice of ½ lemon

Savoury Cornbread

· 60g butter

· 2 tbsp olive oil

· ½ cup spring onions, finely chopped

· 1 clove garlic, crushed

· 2 canned jalapeno chillies, chopped

· ½ cup coriander, chopped

· 1 cup milk

· 1 egg, lightly beaten

· 1 cup SR flour

· 1 tsp salt

· 2 tsp baking powder

· 1 cup yellow cornmeal (polenta)

· ½ cup cheese, grated

· ¼ tsp ground sweet paprika

1. Melt the butter, then add the olive oil, spring onions, garlic, chillies, coriander, milk and eggs. Mix well.

1. Sift the SR flour, salt, baking powder and cornmeal into a bowl. Add the mixed egg & other ingredients, and beat to a smooth batter.

2. Pour the mixture into a lightly greased and lined 23cm baking dish. Sprinkle with the cheese and paprika. Bake in an oven preheated to 190°C for 30 minutes or until golden brown.

Leek and Mushroom Vol-Au-Vent Hearts

· 225g ready-made puff pastry

· 1 tablespoon olive oil

· 1 medium leek, trimmed, washed and finely shredded

· 50g wild mushrooms, finely chopped

· 2 teaspoons shoyu

· 1cm piece fresh ginger root, peeled and grated

· salt and freshly ground black pepper to taste

· 1 dessert spoon plain flour

· 75ml soya cream

· 15g pine nuts, toasted

1. Preheat the oven to 225C/450F/Gas 8.

2. Roll out the pastry to 5mm/1/4" thick and using a 10cm/4" pastry cutter, cut out two circles.

3. With a 7.5cm/3" cutter, cut an inner circle part way through each.

4. With a medium heart shaped cutter, cut out two hearts (these will form the lids).

5. Place the pastry shapes on a baking sheet and cook in the preheated oven for about 5 minutes, until risen and golden.

6. Cool on a wire rack, then remove the centres from each pastry circle, making sure you remove as much of the inside as possible to leave room for the filling.

7. Heat the oil in a saucepan and gently cook the leek until tender.

8. Add the mushrooms and cook over a high heat to evaporate the liquid.

9. Stir in the shoyu, grated ginger and seasoning.

10. Add the flour and cook, stirring for 2 minutes.

11. Stir in the soya cream and cook until thickened.

12. Stir in the pine nuts.

13. Reheat the vol au vent cases at 180C/350F/Gas 4 for about 15 minutes.

14. Heat the filling and spoon into the hot cases.

15. Top with the heart shaped lids at an angle.

16. Place each one on a large serving plate and surround with griddled baby vegetables (carrots, sweetcorn, mangetout are colourful), drizzled with a little warmed and diluted sweet and sour sauce if liked.

Indian Beans and Peas

For tempering

· 2 teaspoons olive oil

· 1 teaspoon mustard seeds

· 1 teaspoon cumin

· 1 teaspoon black gram dal (also known as urad dhal)

· 1 teaspoon Bengal gram dal (also known as chana dhal)

· 1 dried red chili

· A few curry leaves (optional)

· 1/2 teaspoon minced garlic

Other ingredients

· 1 pound fresh green beans (remove strings and cut beans into 1-inch pieces)

· 1 to 2 handfuls of frozen peas

· 2 tablespoons grated, unsweetened coconut (frozen or dry)

· Salt to taste

1. For tempering: Heat the oil over high heat in a small pan, and keep the lid nearby. When the oil gets hot, add the mustard seeds and put the lid on right away. Turn the heat to low when the mustard seeds begin to pop. When seeds stop popping, add all the other tempering ingredients. The minced garlic should go in last. Stir until the black gram dal turns a golden brown, about 5 minutes.

2. Steam the green beans until they are slightly tender. Cook the frozen peas, following the directions on the package. When the beans are steamed, transfer them to a larger pan and add the peas. Mix in the coconut.

3. Remove the red chili and curry leaves from the tempering (they are not meant to be eaten, just to add flavor). Add the tempering mixture to beans and peas, and toss together. Salt to taste.

Serves 5 to 6 as a side dish.

Quick Green Soup

Serves 5

· 2/3 cup split moong dahl (red or green split peas are also fine)

· 6½ cups water

· ½ cup onion, finely diced

· 1 tsp minced ginger

· 1 tsp minced garlic

· pinch of minced chilli

· 1 tsp turmeric powder

· 1 tsp coriander powder

· 1½ tsp sea salt

· 2 cups fresh spinach, washed and coarsely chopped, with stems

· 2 tbsp ghee or safflower oil

· 1 tsp cumin seeds

· 1 tsp black mustard seeds

· ½ tsp lemon juice

· 2 tbsp fresh coriander, coarsely chopped

1. Sort through beans, removing any little stones; wash, drain and place in a large pot with the water, onions, ginger, garlic, chilli, turmeric and coriander powder. Bring to a full boil, skim and simmer without lid for 30 to 45 minutes, depending on which bean you use. Once cooked, add salt and chopped spinach and simmer gently for 5 minutes.

2. In a separate frying pan, heat the oil or ghee to medium-high. Add the cumin and mustard seeds and when they all pop and brown, quickly pour into the soup. Cover and allow the seasoning to soak into the dahl for a minute or 2.

3. To serve, add the lemon juice and fresh coriander, stir and serve as a soup or poured over rice.

Koukia me Aginares (Greek Broad Beans and Artichokes)

Serves 3

· 1/3 kg fresh broad beans

· 3 artichoke hearts, cut in half

· 1 large spring onion, cleaned and chopped

· 1 stalk fresh garlic, cleaned and chopped

· 1/4 cup olive oil

· 1/4 cup water + 1/4 cup water

· 1 tsp sea salt

· juice of 1 lemon

· juice of 3 lemons (for fresh artichoke hearts)

1. Trim the ends of the beans and trim along the seam to remove the tough fiber.

2. If using fresh artichoke hearts, put in a bowl, salt lightly, and sprinkle with the juice of 3 lemons to prevent them from turning black.

3. In a pot, add the oil, 1/2 cup of water, onion, garlic, salt, and beans. Cook over medium heat for 10 minutes, stirring frequently so they don't stick to the bottom.

4. Drain the artichoke hearts and add to the pot with 1/4 cup water.

5. Stir well, cover, and cook over medium-low heat for 40 minutes or until artichokes are fork tender, stirring occasionally.

6. Remove from heat, add juice of 1 lemon, cover and let sit for 10 minutes before serving.

Sweet Things

Apple and Butterscotch Self-Saucing Pudding

4-6 servings

Pudding:

· 1 cup flour

· 2 teaspoons baking powder

· 1/4-1/2 teaspoon nutmeg or ginger

· 1/2 teaspoon salt

· 2-3 apples, diced (cooking ones are best, but I use whatever I have on hand)

· 1/2 cup milk

Topping:

· 1 cup brown sugar

· 1/2 teaspoon cinnamon

· 2 tablespoons butter

· 2 cups water

1. Sift the flour, baking powder, spice and salt together.

2. Peel, core & dice apples and toss them into the flour mixture.

3. Add milk and mix with a knife to blend all the ingredients.

4. Spread mixture into a greased baking dish approx 9" (23cm) square or a round one of similar size.

5. Measure the topping ingredients in the order given into a saucepan and bring to the boil.

6. Pour boiling mixture carefully over the batter in the pan.

7. Bake uncovered at 190° - 200°C for approx 45-60 mins, or until topping is firm in the centre and golden brown.

8. Serve warm with sweetened whipped cream or vanilla ice cream.

Berries in Champagne Jelly

Serves 8

· 4 cups champagne

· 1 1/2 tbsp gelatine powder

· 1 cup sugar

· 4 strips lemon zest

· 4 strips orange zest

· 1 2/3 cups small strawberries, hulled and halved

· 1 2/3 cups blueberries

1. Pour 2 cups champagne into a bowl and let the bubbles subside. Sprinkle the gelatine over the champagne in an even layer. Leave until the gelatine is spongy - do not stir. Pour the remaining champagne into a large saucepan with the sugar, lemon & orange zest, and hear gently, stirring constantly for 3-4 minuted or until all the sugar has dissolved.

2. Remove the pan from the heat, add the gelatine mixture, and stir until thoroughly dissolved. Leave the jelly to cool completely, then remove the lemon and orange zest.

3. Divide the berries among eight 1/2 cup wine glasses, and gently pour the berries over the top. Refrigerate for 6 hours or overnight, until the jelly has fully set. Remove from the fridge 15 minutes before serving.

Butterscotch Walnut Self-Saucing Pudding

Serves 4 -6

Pudding:

· 3 tbsp melted butter, plus extra to grease

· 3/4 cup brown sugar

· 1 cup (150g) plain flour

· 1 tsp baking powder

· 75g chopped walnuts, toasted, plus extra to garnish

· 1/2 cup (125ml) milk

· 1 egg

· 1/4 cup (60ml) golden syrup

· 1 tsp vanilla extract

Sauce:

· 3/4 cup brown sugar

· 1 tbsp cornflour

· 1/4 cup (60ml) golden syrup

1. Preheat oven to 170°C. Brush a 1-litre ovenproof dish with melted butter.

2. Place the sugar, flour, baking powder and walnuts in a food processor and process for a few seconds. Add milk, egg, remaining butter, golden syrup and vanilla and process until just combined. Spread mixture into the baking dish.

3. To make sauce, combine sugar and cornflour in a bowl. Sprinkle over sponge mixture. Mix golden syrup with 3/4 cup of hot water and pour over top.

4. Bake for 35-40 minutes. Stand for 5 minutes, then serve with cream or ice-cream garnished with walnuts.

Chocolate Self-Saucing Pudding

From the "Australian Women's Weekly" magazine

Serves 6

· 1 cup self raising flour

· 3/4 cup castor sugar

· 1/4 cup cocoa

· 1/2 cup milk

· 30g butter, melted

· 3/4 cup brown sugar, firmly packed

· 1/4 cup cocoa, extra

· 1-1/4 cups hot water

· icing sugar

1. Sift flour, sugar and cocoa into a bowl.

2. Make a well in the centre of ingredients, gradually stir in the combined milk and butter. Beat until smooth.

3. Pour cocoa mixture into a 4 cup capacity oven proof dish.

4. Combine brown sugar and sifted extra cocoa in a jug. Gradually stir in the hot water, stir until the mixture is smooth.

5. Pour the sauce gently over the top of the pudding (it's important to do this very gently), place dish on an oven tray.

6. Bake in a moderate oven for about an hour or until the pudding is well risen and firm to the touch.

7. Serve dusted with sifted icing sugar and decorate with berries if desired.

Lemon Steamed Pudding

Serves 6

These light, delicious puddings can be made ahead and then reheated in a water bath before unmolding and serving. They work well with a side of fresh blueberries.

· 1/2 cup sugar plus additional for dusting ramekins

· 2 eggs, separated

· 3 tablespoons plus 1 teaspoon plain flour

· Pinch salt

· 2/3 cup buttermilk

· 2 1/2 tablespoons fresh lemon juice

· Finely chopped zest of 1 1/2 lemons

1. Heat the oven to 150°C. Butter and lightly sugar six 4-ounce ramekins.

2. Beat the egg whites until they hold soft peaks, then set them aside.

3. Sift the sugar with the flour and salt.

4. Whisk together the buttermilk, lemon juice, egg yolks, and lemon zest.

5. Gradually add the flour mixture, then fold in the egg whites. Divide the batter among the prepared ramekins.

6. Place the puddings in a water bath (set the ramekins in a larger pan; fill the pan with enough hot water to come halfway up the ramekins) and cover with aluminium foil. Bake until the puddings rise and are almost firm, about 25 minutes, then uncover and continue baking until the tops are lightly golden and the puddings spring back when touched, about 15 minutes more.

7. Unmold and serve warm alone, with fresh berries, or with berry compote.

Lemon-Based Ginger beer

Does away with keeping a 'bug'. Very simple recipe for a 1.5 litre plastic bottle.

· 2 tbsp warm water

· 1/2 tsp sugar

· 1/4 tsp dried yeast granules

· 1 cup sugar

· juice of 2 lemons

· rind of 2 lemons

· 1 tsp to 1 tbsp dried ginger

1. Put first measure of sugar in warm water to dissolve, add yeast and stir. Place in warm place to start working.

2. Finely grate or slice rind from 2 lemons and place in a heatproof container with the 1 cup of sugar and the dried ginger.

3. Pour over 1 cup of boiling water and leave to steep for 10 minutes.

4. Strain into 1.5 L plastic bottle in which the ginger beer will be made.

5. Top up bottle with cool water to near top so that final temp is approx. body temp.

6. Add yeast to bottle as soon as it shows signs of working, i.e. it foams.

7. Cap bottle tightly. Mix thoroughly and put in a warm place.

8. Leave until bottle becomes undentable. Depending on the yeast this can take anything from 12 hours to 3 days, but best to check regularly, as I guess there is a risk of explosion with this!

9. Refrigerate until thoroughly chilled and OPEN WITH GREAT CARE!

Scottish Shortbread

· 250g butter

· 1/3 cup caster sugar

· 1/4 cup ground rice or rice flour

· 1 1/4 cups plain flour

1. Have butter at room temperature. Cream butter and sugar until light and creamy.

2. Stir in sifted flours in two batches; when mixture becomes too sift to stir, use hands to combine ingredients.

3. Turn onto lightly floured surface and knead lightly until smooth.

4. Press mixture into a greased 28cm x 18cm lamington tin.

5. Mark into squares or rectangles, prick with fork and bake in slow oven for 45 minutes.

6. Remove and re-cut along lines into squares.

7. Stand 10 minutes in tin then remove and cool on wire rack.

Zucchini Bread

Carol's recipe, June 2008

· 3 eggs

· 2 cups raw sugar

· 1 tsp vanilla

· 1 cup oil

· 2 cups zucchini, grated

· 3 cups plain flour

· 1/4 tsp baking powder

· 1 tsp salt

· 1 tsp carb soda

· 3 tsp cinnamon

· 1/2 cup walnuts, roughly chopped

1. Heat oven to moderate temperature.

2. Line and lightly grease 2 loaf tins.

3. Beat eggs till light and foamy.

4. Add sugar, vanilla and oil.

5. Beat until thick and mousse-like.

6. Stir in grated zucchini.

7. Sift together flour, baking powder, salt and cinnamon.

8. Fold this into cake mixture with walnut pieces.

9. Bake for approximately one hour.

Boobie Bickies

For increasing milk supply.

· 1 cup butter or marg

· 1 cup sugar

· 1 cup brown sugar

· 4 tablespoons water

· 2 tablespoons flaxseed meal

· 2 large eggs

· 1 teaspoon vanilla

· 2 cups flour

· 1 teaspoon baking soda

· 1 teaspoon salt

· 3 cups oats, thick cut if you can get them

· 1 cup or more chocolate chips

· 2 tablespoons of brewers yeast (be generous)

1. Preheat oven to 180ºC.

2. Mix flaxseed meal and water, set aside for 3-5 minutes.

3. Cream margarine and sugar. Add eggs one at a time, mix well.

4. Stir flaxseed mixture and add with vanilla to the margarine mix. Beat until blended.

5. Sift together dry ingredients, except oats and chips. Add to margarine mixture. Stir in oats then chips.

6. Scoop or drop onto baking sheet, preferably lined with parchment or silpat. The dough is a little crumbly, so it helps to use a scoop.

Bake 8-12 minutes, depending on size of cookies.

Serves: 6 dozen cookies

Pesticide Scores

This is from US research.

Food	Pesticide Score (1 is best)
Peaches	100
Apples	89
Sweet Bell Peppers	86
Celery	85
Nectarines	84
Strawberries	82
Cherries	75
Pears	65
Grapes	65
Spinach	60
Lettuce	59
Potatoes	58
Carrots	57
Green Beans	53
Hot Peppers	53
Cucumbers	52
Raspberries	47
Plums	45
Oranges	42
Grapefruit	40
Tangerine	38
Mushrooms	37
Cantaloupe	34
Honeydew Melon	31
Tomatoes	30
Sweet Potatoes	30
Watermelon	28
Winter Squash	27
Cauliflower	27
Blueberries	24
Papaya	21
Broccoli	18
Cabbage	17
Bananas	16
Kiwi	14
Sweet peas - frozen	11
Asparagus	11
Mango	9
Pineapples	7
Sweet Corn - frozen	2
Avocado	1
Onions	1

Meat, Chicken & Fish

Classic Roast Dinner (Beef)

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Classic Roast Dinner (Chicken)

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Summary for 1.6 kg chicken

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Summary for 1.9 kg chicken

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Summary for 1.8 kg chicken

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Summary for 2 kg topside (125 mins) to be served at 7

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Summary for 1.3kg topside (100 mins) to be served at 7

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Ginger and Chickpeas with Steamed Chicken

Fish with Lemon Crust

Cabbage Rolls (Polish Style)

Sesame Kangaroo with Asian Greens

Rice, Pasta, Noodles

Cauliflower Pulao

Masale Bhath (Spicy Pulao)

Vegetable Paella

Pea and Cheese Pasta

Ramen

Bean burgers

Tofu burger

Vegetables & Salads

Téodor’s Asian-style Coleslaw

Savoury Cornbread

Leek and Mushroom Vol-Au-Vent Hearts

Indian Beans and Peas

Quick Green Soup

Koukia me Aginares (Greek Broad Beans and Artichokes)

Sweet Things

Apple and Butterscotch Self-Saucing Pudding

Berries in Champagne Jelly

Butterscotch Walnut Self-Saucing Pudding

Chocolate Self-Saucing Pudding

Lemon Steamed Pudding

Lemon-Based Ginger beer

Scottish Shortbread

Zucchini Bread

Boobie Bickies

Pesticide Scores

Endangered Fish vs OK-to-Eat Fish

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