Method

Boil the butter, golden syrup and raw sugar together in a saucepan.

Add all the other ingredients to the melted mixture.

Press into a flat tin and and bake for 15-20 minutes at 150*C.

Cut while still warm.

Really yummy.

Ingredients
2 cups of sugar
2 eggs
1 cup of soured milk (add 1 teaspoon of vinegar to the milk and leave to curdle)
1/2 cup of cocoa
200 grams of softened butter
2 teaspoons of baking soda
1 1/2 teaspoons of vanilla essence
1/4 teaspoon of salt
3 cups of self-raising flour
1 cup of boiling hot coffee

Method

Place all the ingredients in a bowl or food processor in the order given.

Process or beat with an electric beater for one minute or until smooth.

Pour into a greased and lined 23cm cake tin.

Bake at 160*C until the cake bounces back when pressed or knife comes out clean (45min-1 hr).

Ice as desired.  I always use butter icing and if chocolate I sprinkle a flake on the top, which is everyones favourite.

Alternatively yoghurt can be used in place of the milk or 1/2 and 1/2.  The cake will be denser – more like a mud cake.

You’ll need these ingredients…
310-400 gm can of beans  (Either mixed or kidney, I use ‘Ceres’ organic mixed beans)
1/4 Red onion, Chopped
3 tablespoons olive olive
2 Tablespoons either Wine Vinegar or I use Apple Cider Vinegar
1 tablespoon of Sugar
1/2 teaspoon of ground cumin
1/2 teaspoon of salt
1 tablespoon of water or brine from beans
about 1 cup of chopped capsicum (I like red)
1/4 cup of chopped celery (optional)
parsley

This is what you do…

• Rinse Beans under cold water
• Mix onion, oil, vinegar, sugar, cumin,salt and /brine and mix with the beans.
• Stir in the Capsicum, Celery and finely chopped parsley and Chill.

The salad keeps really well in the fridge for a few days.  Everybody I know loves it when I make this Salad, hope you enjoy it too.

For the salad…
2 cups of cooked Brown Rice
½ cup of Soya Sauce

Pour Soya Sauce over the rice and soak overnight.

1 Red Capsicum
3 Spring Onions
½ Red Onion

Chop up quite small and add to the rice.

1 cup of skinned and chopped Peanuts
1 cup of Sunflower Seeds
½ cup of sultanas or Raisins

Add all these to the salad and toss.

Dressing…
½ cup of Olive Oil
Grated rind and juice of a Lemon
1 clove of crushed Garlic
Pepper

Mix together and pour over salad

Keeps well for a few days.  Hope you enjoy this one as much as I do.

INGREDIENTS:

4 Cups of Rolled Oats (I use a mixture of any of the following: Rolled Oats; Whole Oats; Whole Rye Flakes; Quinoa Flakes)

1 Cup of Wheatgerm (I use fine Rice Bran)

1 1/2 Cups of Brown Sugar (I use Muscovado Sugar or Pure Maple Syrup, and I think you can get away with about 1 Cup, if you are using dried fruit)

1/4 – 1/2 Cup  of sesame seeds

1/4 – 1/2 Cup of Coconut

1 Teaspoon each of Cinnamon and Mixed Spice (Optional)

1/4 Teaspoon of Salt

1/2 Cup of Water

1/2 Cup of Olive Oil

Now the fun part!  You can add any of the following or basically anything you want.

Dried Fruit. (The original recipe says: Sultanas, Apricots, Cranberries, Dates, etc.  I like a mixture of Sultanas, Blueberries &  Currants.)

Pumpkin and Sunflower Seeds.

Nuts. Hazelnuts, Walnuts, Almonds, Pecans, Cashews etc ( You can get creative here – chop, crush, slivers or you can even leave them whole)

Linseed. I crush my own or you can use L.S.A (Crushed Linseed, Sunflower Seed and Almond)

Puffed cereals add an interesting texture as does Rice Bran Granules.

METHOD: Put everything into a large roasting pan and combine.  Bake at 160 degrees for about 30-45 minutes or longer, until golden brown.  Stir every 15 minutes or so.  Stir as mixture cools, then store in an airtight container.

Hint: Dried fruit can go chewy when cooked, so I add mine half way through cooking, along with the crushed nuts and seeds.

• Peel and thinly slice potatoes and layer them in a ovenproof dish.
• Pour chicken stock over and bake in the oven at 180 til soft.
• Sprinkle chopped/crushed garlic and grated cheese over the potatoes, season with salt and pepper and pour cream over the top.
• Return to the oven and bake until golden.

Enjoy

1. Rinse lentils under cold running water and drain.
2. Put the lentils into a saucepan and cover with 4-5 cups of boiling water.
3. Add the turmeric and chilli powder and bring to the boil.
4. Peel and cut the ginger into thin slices and crush garlic. Add both to the pan.
5. Cover the saucepan and simmer gently for 10 minutes until the lentils are soft and nearly all of the liquid has been absorbed.
6. Stir in the garam masala and salt to taste.
7. Cook uncovered for a further 5 minutes or so.
8. Meanwhile heat the butter and cumin in a small frying pan. Add diced onion and fry gently until soft.
9. Stir the onion into the dhal and serve with curry and rice.

1. Heat oil in pan, add onion and garlic and fry for a few minutes until softened.
2. Add the ginger and ground coriander, cumin and turmeric. Cook for 1-2 minutes.
3. Add the prawns and coconut cream and season with salt and black pepper.
4. Bring to the boil, reduce heat and simmer for 2-3 minutes.
5. Scatter chopped coriander through.
6. Serve immediately with rice and garnish with coriander sprigs.

Is lovely served with my favourite, Dhal.

2 Tablespoons of oil
1 small onion
2 cloves of garlic
About 1cm piece of root ginger
½ teaspoon turmeric
½ teaspoon cumin
½ teaspoon ground coriander
¼ – ½ teaspoon ground chilli
¼ teaspoon garam masala
2 ripe tomatoes
800 grams boneless chicken (breast/thigh, cut into chunks)
150mls thick cream
200 grams baby spinach (I use a bag of pre-washed baby spinach)

1. Heat oil in a large saucepan over moderate heat. Fry the chopped onion then add the crushed garlic and finely chopped ginger. Add the spices and cook for a further minute.
2. Roughly chop the tomatoes and add to the saucepan. Fry over a gently heat for about 7 minutes, or until cooked down to a pulp.
3. Increase the heat to high and add the chicken. Fry until pieces turn white.
4. Season with salt and black pepper, pour in the cream and simmer for about 6 minutes.
5. Add the spinach and stir until it wilts.
6. Serve with rice.

1.5kg of chicken thighs (bone in)
1 large onion
2 cloves of garlic
1.5cm piece of ginger
½ teaspoon turmeric
½ teaspoon ground pepper
2 teaspoons ground coriander
1 teaspoon salt
3 strips lemon rind or 3 Kaffir lime leaves
1 x 400ml can coconut cream (We prefer Samoan)
1 cup water
2 teaspoons soft brown sugar (I use light brown muscovado)

1. Wash the chicken under cold water and pat dry. Trim off excess fat.
2. Roughly chop the onion, garlic and ginger and place in food processor. Process until smooth, adding a little water, if necessary.
3. Place the chicken, onion mixture and remaining ingredients in a large pan and bring slowly to the boil. Reduce heat, cover and simmer, stirring occasionally for 45 minutes or until chicken is tender.
4. Remove chicken from pan, and place on cold oven tray.
5. Discard lemon rind/Kaffir leaves and bring sauce to the boil. Cook uncovered until sauce reduces and is quite thick.
6. Brown the chicken thighs on both sides under grill.
7. Serve chicken pieces and sauce with rice and garnish with fresh coriander.