• Blitz rocket and Olive oil
• add galic, pine nuts lemon and salt and blitz again
• add cheese and blitz.

• Put the above ingredients into a blitzer.
• Add coconut milk and lime to taste:
• Blitz together
• Place mixture into saucepan
• Cook until thickened

• Melt butter in a heavy saucepan over moderate heat.
• Remove pan from heat and let stand for 3 minutes.
• Skim foam from top of melted butter.
• In a separate bowl whisk together the yolks, lemon juice, and water in another heavy saucepan until frothy.
• Set pan over low heat and whisk constantly and vigorously until yolks are pale yellow and slightly thickened about 3 to 4 minutes.
• Remove pan from heat and gradually whisk in melted butter:
• drop by drop for first third of butter,
• then 1 teaspoon at a time for second third
• and 1 tablespoon at a time for final third, leaving milky solids in bottom of pan.
• Whisk in salt and white pepper.

• Salt and drain zucchini: Salt the grated zucchini with about 1 teaspoon of salt. Place in a sieve or colander over a bowl. Let sit for 10 minutes.
• Press down with a wooden spoon to push out more of the water. Wrap in paper towels and try to squeeze out more liquid.
• Make dipping sauce: While the zucchini is releasing its liquid in step one, make the dipping sauce. Whisk together the sour cream, minced garlic, lemon zest, lemon juice, and a pinch of salt into a medium bowl and set aside.
• Mix zucchini with egg, flour, green onions, herbs, zest, salt, pepper: Whisk egg in a large bowl. Add the grated zucchini, flour, minced green onions, thyme, basil, lemon zest, salt and pepper. Mix to combine well.
• Fry zucchini fritters: Heat oil in a large skillet (we recommend a 10-inch cast iron skillet) over medium high heat until the oil is shimmery and hot. Test the oil by flicking a little flour into it. If the flour sizzles it’s ready.
• Cook the fritters in batches. Drop heaping tablespoons of batter into the skillet. Flatten slightly with the back end of a spoon or spatula. Cook, turning once, until browned, 4-6 minutes on each side.
• Transfer to a paper towel-lined plate. Sprinkle with salt. Repeat with remaining batter.
• Serve immediately, with sour cream dipping sauce.
• Fritters can be reheated by placing on a sheet pan under a broiler for a minute or two.

• Preheat the oven to 180ºC. Line two baking trays with baking paper.
• Cream the butter and sugar until light and fluffy.
• Add the egg and beat well.
• Sift the flour, baking powder, salt and cocoa together and add to the creamed mixture.
• Add the peanuts, roughly chopped if you wish, and mix well.
• Roll tablespoonfuls of the mixture into balls, place on the prepared trays and press down with a floured fork.
• Bake for 15 minutes or until firm and coloured on the base.
• Leave on the trays for 1–2 minutes then place on a wire rack to cool.

Biscuits

• Pre-heat oven to 180C
• Sift flour into a bowl and make a well
• place butter and milk into well
• Mix well with fingers until combined
• Form fist sized balls of mixture, place on baking tray and flatten slightly.
• Add a small knob of butter to the top of each biscuit
• Bake for 10 mins, then change to grill cooking to brown off. Be careful not to over cook.

Gavy

• Melt butter in a sauce pan
• Reduce heat to medium and stir in flour
• Stir in milk add salt and pepper.
• Continue stirring over medium heat until thickens.

• Preheat oven to 200 degrees C.
• Sift togetherSelf Raising Flour, Baking Powder, salt and Sugar into a large bowl.
• Rub in Butter until mixture resembles breadcrumbs.
• Stir in the chopped dates.
• Combine the egg and Milk in a jug.
• Stir into the flour mixture to make a soft sticky dough.
• Turn dough out onto a lightly floured surface.
• Knead for 30 seconds or until just smooth.
• Cut the dough into about 8 squares or rounds, brush tops with a little Milk and place on a tray.
• Bake about 10-15 minutes or until golden.

• Rinse the bok choy and cut off the white stem section at the base of each head (if there is one). Separate the heads into individual leaves. If the white sections of these leaves are very wide or large, you can slice them in half lengthwise, or into thirds.
• If stir-frying larger Chinese cabbage than bok choy or baby bok choy: Slice off the green leaves. Add the thicker white sections to the wok first, then throw in the leaves at the end (these will cook very fast).
• Mix all the stir-fry sauce ingredients together in a bowl or cup. Stir well to dissolve the sugar.
• Heat a wok or large frying pan over medium-high to high heat for 30 seconds to 1 minute. Add oil and swirl around.
• Now add the bok choy plus 2-3 Tbsp. stir-fry sauce. Stir-fry 1-2 minutes, or until pan/wok starts to become dry.
• Now add another 2-3 Tbsp. sauce and continue stir-frying another 2-3 minutes, or until the bok choy is · bright green and the white stems are softened but still crunchy.
• Taste-test the bok choy with the sauce. Add more sugar if too sour for your taste, or more lime juice if too salty.
• Also, fresh minced chili 0 dried chili can be added if you prefer it spicier. If you prefer more sauce, add a little more, as desired.
• To serve, lift out the bok choy and place on a serving platter or in a serving bowl, then pour the sauce (from the bottom of the wok or pan) over. Serve immediately with plenty of Thai jasmine-scented rice. ENJOY!
• Tip: Keep extra stir-fry sauce (in a covered jar or container) in your refrigerator for up to 1 month. This sauce is excellent with many different kinds of stir-fried vegetables, as well as with chicken, tofu or wheat gluten, pork, and seafood. Enjoy!