GINGERBREAD           (pg 147 – Two Old Ducks Sweet Celebrations)

• 3 1/4 cups plain flour
• 1 tsp baking powder
• 1 tsp bi-carb of soda
• 3 tsp ground ginger
• 1 cup brown sugar
• 125 gr butter
• 1/2 cup honey
• 1 egg

1. Preheat oven to moderate – line baking trays with paper
2. Beat butter and brown sugar until fluffy, add egg
3. Combine the flour, baking powder, bi-carb and ginger
4. Combine with the butter mixture to form a dough, refrigerate for 15 mins to chill
5. Now to create your shapes – stars, Christmas trees…………..
6. Add different shapes will need different cooking times
7. A small shape eg., 5 cm, bake for 5 -7 minutes

CHRISTMAS CUTTER COOKIES        (pg 150 – Two Old Ducks Sweet Celebrations)

• 3 1/2 cups plain flour
• 2 cups icing sugar – sifted
• 1 1/2 tsp baking powder
• 2 lemons, zested
• 250 gr butter, chopped
• 3 egg yolks (freeze the egg white for pavlova or use to make icing)
• 2 drops orange blossom water

1. Preheat oven to moderate – line baking trays with paper
2. Place flour, icing sugar, baking powder and food processor and pulse to combine
3. Add chopped butter and process until the mixture resembles fine crumbs
4. Add egg yolks and orange blossom water and process until mixture comes together
5. Turn out onto a board and work into a ball
6. Wrap in glad wrap or baking paper and refrigerate for 2 hours
7. Roll dough out to 4 mm thick and cut out biscuits with cutters
8. Bake in oven for 15 minutes until golden, decorate

COCONUT ICE -1

• 2 cups sugar
• 1/2 cup milk
• 1 cup desiccated coconut
• food colouring if you want to colour or layer

1. Line a 20 cm square tray with baking paper
2. Boil sugar and milk together for 5 minutes – careful not to burn
3. Add coconut and simmer for 1 minute
4. Stand pan in bowl of cold water to cool, stirring coconut mixture until it thickens
5. Pour in tin, allow to set and slice into squares

COCONUT ICE – 2

• 395 gr tin condensed milk
• 3 1/2 cups icing sugar, sifted
• 4 cups desiccated coconut
• food colouring if you want to colour or layer

1. Line a 20 cm square tray with baking paper
2. Combine condensed milk and icing sugar – it will be a stiff mix
3. Add coconut and combine well
4. Divide mixture if you want to colour and layer in tin, allow to harden and slice into squares

MOZZARELLA, MELON AND ORANGE SALAD           (pg 43 Coles recipe handout)

• 20 gr goya berries
• 20 gr dried cranberries
• red wine vinegar
• olive oil
• 1-2 little gem lettuce – washed and trimmed
• 1/2 honeydew melon – either make melon balls using melon baller or teaspoon
• 2 oranges – peeled and cut into thin slices
• 2 x 180 gr tubs mozzarella or bocconcini – drained and torn into pieces
• 3 spring onions – chopped
• 1 bunch mint – chopped
• 1 clove garlic
• 3 slices day old bread
• thyme sprigs

1. Infuse the goya and cranberries with 90 ml of hot water – soak for 10 minutes then drain
2. Process the berries with 1tabs red wine vinegar and 2 tabs olive oil
3. Arrange lettuce on platter or bowl,add melon, oranges, mozzarella, mint and spring onions
4. Process the bread, garlic and thyme into rough crumb
5. Fry in pan until golden brown – cool – then sprinkle over salad
6. Drizzle over the dressing

POTATO AND GREEN BEAN SALAD       (pg 46)

• 750 gr baby potatoes – wash and boil for 25 mins until tender
• 220 gr green beans – add to potato for last 7 mins
• 3 eggs – boiled and peeled
• 1 bunch basil
• 1 clove garlic
• 40 gr almonds or pine nuts
• olive oil
• 40 gr cheddar or parmesan cheese
• 1 lemon
• 2 tabs Greek style yoghurt

1. Boil potatoes, add beans and eggs. Drain – set aside
2. Mix garlic, basil, nuts, olive oil and cheese to make a rough pesto – then add lemon and yoghurt – put into serving bowl
3. Toss in potatoes and beans – mix together – top with slices of boiled egg – sprinkle of basil leaves

SMOKY EGGPLANT DIP         (pg 47)

• 1 eggplant 
• 1/2 lemon
• 1 tabs olive oil
• 1 clove garlic
• 1/2 bunch chives
• 1/2 bunch parsley
• 1/2 tsp harissa paste
• 2 tabs Greek style yoghurt
• 20 gr blanched hazelnuts – optional
• sourdough – sliced and toasted or grilled

1. Grill whole eggplant on BBQ or gas top until soft – scoop out the inside flesh into a bowl
2. Add oil, lemon juice, grated garlic, harissa and yoghurt.
3. Roughly chop hazelnuts and sprinkle over
4. Serve with sourdough toast soldiers for dipping

EDAMAME PODS or YOUNG SOY BEANS – soy beans harvested @ 80% maturity – 15% protein – now considered an intregal ingredient in plant based diet

EDAMAME PUREE (modified from MindFood magazine)

• 1 tabs olive oil
• 4 spring onions – finely chopped
• 2 garlic cloves
• 1 1/2 cups edamame beans – podded
• 40 gr butter
• 2 tabs rice wine vinegar
• 1/4 cup mirin

1. Heat the oil in a saucepan, add the spring onions and garlic, season to taste cover and gently cook for 6 minutes until soft
2. Add the edamame and butter and 1/2 cup water – cook for 5 minutes – then cool slightly
3. Blend mixture then add vinegar and mirin

Great for a dip for vegetable or tempura, side dish or cold sauce

EDAMAME FALAFELS (modified from MindFood Magazine)

• 300 gr edmame pods -(steam for 8 minutes – refresh in cold water to retain colour)
• 1/2 cup fresh coriander
• 1/2 cup fresh parsley
• 4 spring onions
• 2 cloves garlic
• 5 slices of bread
• Seasoning
• 1/2 tsp cumin
• 1/4 tsp baking soda
• 1/2 tsp chilli flakes

1. Process together making a mixture that can be formed into even sized balls for cooking
2. Always good to chill prior to forming so mixture stays together in the cooking process
3. Heat peanut (your choice)oil n a deep saucepan and fry until browned on the outside

Serve with a side of :

• Chilli sauce
• Yoghurt and mint
• Pita breads
• Make a variety of patties  – Chickpea patties (see below)

CHICK PEAS or CHICKPEAS or GARBANZO BEANS – beneficial to the soil during growing cycle – 20 % of your daily protein  – great for B6 brain health,  magnesium for your stress levels and zinc for immunity

CASHEW CURRY (modified from Nourish Magazine)

• 2 tabs olive oil
• knob ginger – grated
• 5 garlic cloves
• 1 bay leaf
• 1 shallot – finely chopped
• 8 -10 curry leaves
• 5 cm lemon grass – soft flesh base
• 3 tsp curry powder
• 250 gr cashew (soaked for 20 mins- drain)
• 400 ml coconut milk
• 100 ml hot water
• 400 gr chickpeas (drained and rinsed)
• 1 cob corn – remove kernals
• 50 gr spinach
• Coriander – finely chopped

1. Heat oil – gently cook garlic, ginger, shallot, bay leaf, curry leaves and lemongrass until soft
2. Add curry powder, drained cashews and season to taste – simmer for 2 – 3 minutes
3. Add coconut milk, hot water and chickpeas, cover and simmer for 20 minutes
4. Add the sweet corn and spinach – simmer for another 2 minutes
5. Remove from heat and sprinkle with coriander

Serve with a side of :

• Steamed brown or white basmati rice
• Side of yoghurt with grated cucumber and abundant mint
• Roti or naan bread

CHICK PEAS PATTIES (Two Old Ducks – Savoury Celebrations)

•  400 gr tin chick peas – drained and washed
• 1 onion finely chopped
• 2 cloves garlic
• 1 tab ground coriander
• 1 tab ground cumin
• good squeeze of lemon juice
• 1/4 cup fresh coriander
• 1 egg
• 3/4 cup besan /or plain flour
• 3/4 cup mashed sweet or plain potato ( I often add this to make a lighter pattie)

1. Fry onion and garlic until soft , add dried spice then  transfer to bowl
2. Add chickpeas and mash and then other ingredients – blend together
3. Always good to chill prior to forming so mixture stays together in the cooking process
4. Heat peanut (your choice)oil n a deep saucepan and fry until browned on the outside

FRESH HERB INSPIRATION

Found in the Coles Supermarket free Cookbook

EASY WAY TO CRUMB A CHICKEN BREAST

• Finely chop 2 garlic cloves + natural yoghurt
• Dip fresh chicken breast slices in yoghurt / garlic mixture – chill
• Process crustless day old bread with fresh rosemary in a processor
• Dip the yoghurt coated chicken breast slices in the crumbs and fry until golden brown

LOVE THE EASE – NO flour dip + egg dip + roll in bread crumbs method

WORTH A TRY FOR THOSE QUICK EASY MEAL IDEAS!!!

Xinjiang LAMB SKEWERS 

Kao Rou – ‘meat charred to order)

• 2 onions – roughly chopped
• 3 tabs stock powder
• 1 tab potato starch (or corn starch)
• 2 eggs beaten
• 1 kilo lamb shoulder, cut into 3cm pieces – don’t trim the fat
• 500 ml water

Put all ingredients in a bowl and marinate overnight

Thread onto skewers and cook on a BBQ

When browned and cooked sprinkle with a combination of

• 1 tabs salt
• 1/4 cup ground cumin
• 2 tabs chilli powder
• 1 tabs chilli flakes

SWEET AND SOUR PORK

(I found this recipe in Gourmet Traveller and it is worth trying)

• 500 gram pork neck – cut into pieces
• 1 tsp five spice powder
• 2 tsp light soy
• 2 tsp Shaoxing wine
• 1 tsp fresh ginger – grated

Mix together and set aside to marinade – mix in 1 beaten egg before dusting with corn flour or rice flour. You can drain the pork and cook again for a crispier result if you want but I have found that with draining properly it holds the crisp finish.

Deep fry in peanut oil in wok – Drain and put aside – Pour off excess oil leaving a little to start the vegetables (you can make your choice of vegetables but I have listed the usual suspects)

• 2 cloves garlic
• 1 onion – finely slices
• 3 spring onions
• 1 small pineapple cut into cubes
• 6 tiny tomatoes
• 1 capsicum

Measure the sauce ingredients , combine and pour over the vegetables – you can thicken with a little cornflour dissolves in water

• 3/4 cup chicken stock
• 1/2 cup tomato sauce
• 1 tabs castor sugar
• 1 tabs rice vinegar
• 2 tsp light soy
• 1 tsp dark soy
• 1/2 tsp sesame oil

Lastly add Pork

Serve with steamed rice and sprinkle with chopped spring onions

ENJOY!

ZHOUG (Zhug)

• 1 1/2 bunches of coriander or parsley
• 10 cloves garlic
• 8 small hot chilli
• 3 cardamon pods
• 2 tabs olive oil

Process together – store in sealed jar

Suggestions :  use as a cooking base for meats or vegetables, delicious and spicy

Make a difference when cooking – Stock just adds the flavour boost

Ever wondered what the difference between stock and broth. Stock is made from the bones and joints adding a lot of collagen and making the liquid more viscous whereas broth is usually made from actual meat making it a much thinner consistency.

STOCK IS MADE FROM BONES AND VEGETABLES AND SEASONING -stock is filled with collagen and all the goodies from the bones

BROTH IS MADE FROM MEAT AND VEGETABLES AND SEASONING – is made with meat and therefore just flavour and not as much punch as a stock when it comes to goodness

Having your own stock in the refrigerator or freezer is such a bonus when cooking. You can regulate the amount of salt, the flavours and with your own stock a meal is close on hand.

Beef Stock

• 2 to 3 kilos beef bones
• 2 onions
• 2 carrots
• 2 sticks celery 2 bay leaves
• Herbs – parsley, thyme and bay leaves

Roasting the bones gives a better flavour and is well worth the effort. Cook in a hot oven until browned.

Place all ingredients in a large pot on top of the stove, bring to the boil, reduce temperature and simmer for 2 hours.

Cool and strain.

Chicken and Fish Stock

Same method as beef but no need to roast the bones.

Chicken carcasses are available from your butcher and fish frames and heads from fish monger.

Vegetable Stock

Roast root vegetable and onions in the oven for 1 hour until they have colour.

Place in pot with water, green vegetable and herbs. Bring to the boil, reduce temperature and simmer for 2 hours.

Cool and strain.

Stock can be used for basis of soups, casserole, stews, risottos, gravies, poaching dumpling and adding another level of flavour when cooking rice.

From Basic to Fancy

To Make an Omelette

• Not just a quick meal but also an addition to salads and fried rice
• Prepare your filling , cooking any food that needs prior cooking
• Beat eggs in a bowl until fluffy – 2 eggs per person is a good ratio
• Heat a small pan adding a little butter or oil – slow to medium heat
• Pour egg mixture into the pan – gently pulling away from the sides tipping the pan slightly to allow the uncooked mixture to spread
• Sprinkle your filling over 1/2 of the omelette and gently flip the other side to cover the filling
• Heat a little long to cook the filling and then gently slide onto plate

Filling suggestions

Sliced mushrooms previously cooked in a little butter – sprinkled with feta or Parmesan

Grated cheese and chives

Smoked salmon, dill and capers

Fresh herbs

Diced tomato, ham or cooked bacon and spring onions

Crab meat and spring onions

Asian style

• Mix a little grated ginger and 1/2 teaspoon soy sauce into egg mixture
• Sprinkle over a generous handful of bean sprouts, finely sliced chilli, and cooked mushroom
• When serving pour over a little oyster sauce and sprinkle with spring onions

Souffle Omelette

• Make it all a little fancy by first separating the eggs, whisking the whites to form a stiff peak
• Fold egg white gently into beaten egg yolks
• Cook in pan – don’t touch it but watch the cooking temperature
• When setting and browning on the bottom place filling on omelette and fold in half
• Sweet or savoury this can be a real treat

Frittata Mix

Similar to cooking an Omelette but cooking in the oven instead and usually served as shared dish

• 6 eggs
• 1/2 cup milk or cream
• Herbs, vegetables or meats of your choice
• Also a great way to use leftover vegetable, pasta and meats
• Pour into oven proof dish or use oven proof pan
• Sprinkle with 1 cup grated Parmesan or cheese of your choice
• Cook in moderate oven for 25 minutes

Who could ever deny that one of the most fragile gifts that nature offers is a strong and essential element in the cooking chain.

From the most simple boiled, to the tossed omelette to the sophisticated souffle eggs give the cook the binding, the rise and the lift. Eggs are the basis of many creations, culturally taking on different tastes and traditional cooking methods.

To Boil and Egg

Accurate timing is essential and can vary depending on the size of the egg.

But as a guide:

• 3-5 minutes for soft boil
• 6 1/2 to 7 /1/2 for medium
• 10 – 12 for hard boiled

Bring saucepan of water to the boil, slowly lower in eggs using a long handled spoon. This will allow the egg to expand without cracking

To Poach an Egg

The fresher the egg the better it keeps together when poaching

• Fill a pan with 5-10 cm of water, and bring to a simmer
• Crack egg gently into a bowl and gently tip into the water
• Egg should just gently move in the water to the preferred consistency

To Scramble Eggs

Secret is to cook at a low temperature

• Crack eggs into a bowl – usually 2 per person
• Gently stir until just broken up
• Heat a little butter in a pan pour in eggs and gently stir until creamy and thick

Lettuce can be as fancy or as boring as you want it to be. Summer is on the way and salads occupy most of our plate space, so lets put a few delicious slants on that idea.

• San Choy Bow – delicious and crunchy with Carrot, ginger and chilli quick pickle

Use a lettuce that is crisp and will hold a shape so that you can fill with mince

Cook 500 grams of chicken or pork mince in a wok, with 1 finely chopped onion, 1 garlic clove crushed, 1 teaspoon grated ginger, 1 teaspoon sesame oil, 1 teaspoon fish sauce and 1 tablespoon soy sauce. Stir together until cooked – put aside.

Grate 1 carrot, 2 cm knob ginger grated, 1 chilli chopped. Place in glass jar and pour over heated sushi vinegar – cool.

Fill the lettuce cups with the mince, top with quick carrot pickle

• Braised Cos Lettuce with mint and peas

Heat a little butter in the pan, add finely chopped onion and saute, cut cos into wedges and place on top of the onion (leaving the base on the lettuce so it stays together), pour in 2 cups of peas & 4 tablespoons water or chicken stock, lid on and simmer for 15 minutes. Serve topped with Greek style yoghurt and generous amount of mint leaves.

• Anchovy and Caper Dressing

Process together – 6 anchovy fillets, 2 tablespoons capers, 2 cloves garlic, 1/4 cup basil leaves, 1 tablespoon balsamic vinegar, juice 1 lemon, 2 tablespoons brown sugar and 1 cup olive oil.

This is a delicious dressing – great tossed through salad greens or drizzled over thick tomato slices with bocconcini cheese

It stores well in the refrigerator but remember it has anchovies so it won’t store forever.