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!

• In a large bowl mix together the eggs, cream, mustard, salt, pepper and garlic.
• Put the chicken pieces in the mixture and coat well.
• Put the bread crumbs in a supermarket bag
• Add the chicken pieces, well coated in flavoured egg mixture, 2 at a time to the supermarket bag and toss until the chicken is well coated with crumb.
• Place on a well oiled oven tray into a 190 C oven for 45 mins. Turn once.

• In a BIG bowl, mix together the sour cream, oil, sugar, mustard powder and cider vinegar .
• . Chop the onion very finely and add to this mixture.
• Add salt and pepper to this mixture and set aside.
• Slice the cabbage as thinly as you possibly can
• Peel and grate the carrot,
• grate the apple and slice the pepper thinly
• Throw all vegetable matter into the bowl
• Toss with the dressing.
• Cover and let stand for at least an hour.
• Toss again and serve

Base

• Put the roasted hazelnuts in a food processor and blitz until fine crumbs
• sift in the flour and cocoa.
• In a separate bowl, mix the egg yolks and sugars.
• Slowly fold into the dry mix in.
• Add the melted butter
• press into a tart tin with a removable base.
• Fan-bake at 200C for 20minutes.
• Base should be soft but cooked.

Mint Ganache

• ! bring 1 cup of cream to the boil then pour over the white chocolate in a bowl. Slowly stir until chocolate is melted, add 1 tbsp. of butter and the mint essence, add a few drops of food colouring to desired green colour pour into the cooled tart base, refrigerate for an hour. !Ganache Bring the last cup of cream to the boil, pour over the dark chocolate stirring until melted. Add 3 tbsp. of butter and melt together. Pour over top of the set white choc ganache, chill for another hour or until set. Slice just before serving. 

• Preheat the oven to 200° C
• Heat oil in a large frying pan, cook chicken, both sides until btowned.
• Place chicken, in single layer, in baking dish.
• Roast chicken, uncovered, in oven, about 25 minutes or until cooked through.
• Meanwhile, heat same frying pan, cook onion and garlic, stirring, until onion softens.
• Add sugar and sauces, cook, stirring, 3 minutes.
• Return chicken to pan with coriander; then turn chicken to coat in mixture.

• Pre–heat a 9.5 inch (or larger) nonstick pan or using this steel crepe pan over medium heat.
• Mix all the ingredients together in a bowl, and pour ¼ cup of batter onto the pan. Spread the batter out with a spoon.
• After 2–3 minutes, or once the batter fluffs up and looks firm/mostly cooked, flip it over to cook the other side (be patient, this takes time. If you are worried about the outside burning, just lower the heat).
• Serve immediately or cool the bread on a wire rack to maintain crispiness.
• NOTES
• If the middle still seems slightly undercooked, place the flatbread on a baking sheet and bake at 350°F for 10-15 minutes, or until done.

• Preheat oven to 170°C.
• Grease and line a 30 x 20cm lamington pan.
• Beat the eggs in a large bowl until combined.
• Add the flour and beat until smooth
• add zucchini, onion, bacon, cheese and oil and stir to combine.
• Pour into the prepared pan and bake in oven for 30 minutes or until cooked through.