Roasted and Sun-dried Tomato Risotto

Pre-heat the oven to gas mark 6, 400°F (200°C)
For the roasted tomatoes:
1.5lb (700g) tomatoes
1 dessertspoon olive oil
1 fat clove garlic, chopped
Basil leaves
Salt and freshly ground black pepper

For the risotto:
2 level teaspoons sun-dried tomato paste
4oz (110g) sun-dried tomatoes, roughly chopped
1oz (25g) butter
1 red onion, finely chopped
8oz (225g) risotto rice
10 fl oz (275ml) dry white wine
2oz (50g) parmesan, freshly grated
1 tablespoon double cream
Salt and freshly ground black pepper


From the lovely Delia Smith. I won’t lie, this is quite a lot of faff, but it’s SO good and really tasty…

Slice each tomato in half and arrange the halves on a roasting tray, cut side uppermost, then season with salt and pepper, sprinkle a few droplets of olive oil on each one, followed by the chopped garlic, then finally top each one with half a basil leaf dipped in oil first to get a good coating.
Now pop the whole lot into the oven and roast the tomatoes for 50-60 minutes or until the edges of the tomatoes are slightly blackened. After that, remove them from the oven and then put the dish in the oven to pre-heat it, reducing the temperature to gas mark 4, 350°F (180°C) first. Now put the tomatoes and all their juices into a processor and blend.
Next, melt the butter in a large heavy saucepan and fry the onion for about 7 minutes until it is just tinged brown at the edges. After that, add the rice and stir to coat all the grains with the buttery juices. Now add the wine. Bring it up to boiling point, let it bubble for a minute then add the tomato paste and 12 fl oz (330 ml) boiling water. Give it all a good stir, season with salt and pepper and then add all the processed tomato mixture plus the sun-dried tomatoes. Stir again and bring it just up to simmering point, then transfer the whole lot to the warm dish, return the dish to the oven and, using a timer, give it 35 minutes.
After that stir in the grated Parmesan and give it another 5-10 minutes – what you'll have to do here is to bite a grain of rice to check when it's ready. It should be tender but still retain some bite. Just before serving, stir in the cream and top each portion with shavings of Parmesan and any leftover basil leaves.

Chocolate Dipped Fruit

Does anyone know how to make good chocolate dipped fruit? I've never done this before, but I would LOVE to try it. If anyone has a good recipe please let me know! Thanks.

I haven't tried this recipe, but just found it on the Hershey's website:
Ingredients:

• 1 cup HERSHEY'S Semi-Sweet Chocolate Chips
• 1 tablespoon shortening(do not use butter, margarine, spread or oil)
• Assorted fresh fruit, washed and chilled

Directions:
1. In heavy saucepan over very low heat, melt chocolate chips and shortening; stir until smooth.

2. Allow mixture to cool slightly. Dip fruit or fruit slices about 2/3 of the way into chocolate mixture. Shake gently to remove excess chocolate.

3. Place on wax-paper-covered tray. Refrigerate, uncovered, until chocolate is firm, about 30 minutes. About 1/2 cup coating.

MICROWAVE INSTRUCTIONS: In small microwave-safe bowl, place chocolate chips and shortening. Microwave at HIGH (100%) 1 to 1-1/2 minutes or just until chips are melted and mixture is smooth when stirred. Allow to cool slightly. Dip and serve fruit as directed above.

Ladie's Fingers

I must apologize, for I can't find where I've placed this recipe. It was actually right off the Martha Stewart show and I jotted it down a few years ago. Linds and I have made it the past few Halloweens for her classes and it's always a huge hit...they look exactly like fingers and taste delicious. A recipe is posted on Martha's site, but it's not the original one that we made (which I think was just perfect) - this new one she's posted uses a pretzel type dough. We really liked the original one, which was a melt in your mouth sugar cookie variation - so I will stick with that - why fix it if it ain't broken? I will try and find/post it. Until then, use any sugar cookie recipe that you have available. Here's one that you could use:

INGREDIENTS:
1 cup butter
1/2 cup sugar
1 large egg
1 tablespoon vanilla
3 cups flour
1/2 teaspoon baking powder
blanched whole almonds, cut in half (lengthwise)
red food coloring

PREPARATION:

Start by "painting fingernails" - brush red food coloring on rounded side of almonds and set aside to dry. These will make "ladie's" fingers...for men's, leave them uncolored.

Cream butter and sugar until light; beat in egg and vanilla. Sift flour and baking powder together; stir into creamed mixture. Refrigerate for about 1 hour, or until dough is firm enough to roll. On a floured surface roll out dough, then cut/form into long "finger" shapes. Use a knife to score "knuckles", then place a "fingernail" almond on each one and push in, to set in place.

Bake 10 to 12 minutes at 350°. Makes about 7 to 8 dozen small sugar cookies, or fewer with large cutters.

Halloween Pizza

I was rather surprised when I was asked to be a contributor on this site. Honestly I couldn't cook to save my own life, so I was unsure what I would have to contribute that would be anywhere near as good as the other recipes on here. I think this blog's going to come in handy for me as I learn to cook things that don't have recipes on the box.

As my first contribution, I'd like to put forth something that will actually taste good, unlike the delicious pasta in a decadant cheese sauce with seasoned pork cutlettes (i.e. Kraft Dinner and sliced hotdogs) that I could make without instruction or supervision. And it comes just in time for Halloween!













Halloween Pizza Cookie

Ingredients:

1	(18-oz.) roll Pillsbury® Refrigerated Sugar Cookies
1/2	cup creamy peanut butter
1	cup candy corn
1/2	cup semisweet chocolate chips
Icing
1/4	cup vanilla ready-to-spread frosting (from 16-oz. can)

Cooking Instructions:

1 .	Heat oven to 350°F. Line 12-inch pizza pan with foil; grease foil. Cut cookie dough into 1/4-inch-thick slices; arrange in bottom of greased foil-lined pan. With floured fingers, press slices to form crust.
2 .	Bake at 350°F. for 15 to 20 minutes or until deep golden brown. Cool 30 minutes or until completely cooled.
3 .	Using foil lining, lift crust from pan; carefully remove foil from crust. Place crust on serving platter or tray. Spread peanut butter evenly over crust. Sprinkle evenly with candy corn and chocolate chips.
4 .	Melt 1/4 cup frosting in small saucepan over low heat, stirring constantly until thin and of drizzling consistency. Drizzle icing over cookie pizza. Cut into wedges or squares.

---

Now don't go around trying to tell me you couldn't eat that as meal, because you totally could.

(And you wouldn't just smile politely and make over-exaggerated mmmmmm sounds and then spit it into a napkin when I wasn't looking, like you would have with my KD and hotdogs. This will actually taste good!)

zombie's Baked Apples

Zombie just forwarded this recipe to me. Thanks dude!

6 Baking Apples
¾ Cup of Brown Sugar
6 Teaspoons of Butter
¾ Teaspoon of Cinnamon
1 Cup Apple cider
1 ¼ Teaspoons of Lemon Juice
2 Shakes of Nutmeg
3 Cinnamon Sticks

Core each apple (Leaving a little at the bottom to hold the juice). Place upright in baking dish.

Mix brown sugar, butter, cinnamon, and lemon juice together in a mixing bowl until it’s combined.

Spoon the contents into the apple. Cut the cinnamon sticks in half and place one in each of the topsides of the apple.

Pour 1-cup apple cider into the baking dish and add a pinch of cinnamon.

Sprinkle the tops of the apples lightly with nutmeg.

Cover the bottom of the baking pan with apple juice. Bake at 400 for 30-35 minutes or until soft.

Hope y'all enjoy.

zombie

Pumpkin Spice Cake

I saw this recipe on Martha Stewart, but she took it from somewhere else...you know the story. Usually, my test to see if the cake will turn out is if the batter tastes especially good. This cake passed the test. Best cooked in a bundt pan, and you can use whichever milk is on hand.


1 ½ cups unsalted butter, room temperature
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon grated nutmeg
¼ teaspoon ground cloves
3 cups sugar
6 large eggs
1 ½ teaspoon pure vanilla extract
Zest of 1 orange
½ cup buttermilk
½ cup canned pumpkin

Orange Glaze
1 ½ cup of icing sugar (powered sugar)
3 tablespoons orange juice

1. Preheat oven to 350°. Butter and flour a nonstick 10-inch tube pan; set aside.

2. In a large bowl, sift together flour, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.

3. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, one at a time, and continue mixing for 3 minutes. Add vanilla and zest; beat to combine. Add flour mixture, alternating with buttermilk, beginning and ending with the flour. Add pumpkin and mix until incorporated.

4. Pour batter into prepared pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour 15 minutes. Cool on a wire rack for 15 minutes. Drizzle with orange glaze.

Macaroni with Quattro Formaggi by Michelle

5 tbsp unsalted butter
1/4 cup unbleached all-purpose flour
2 1/2 cups milk
5 oz. Gorgonzola cheese, crumbled
4 oz. Fontina cheese, grated
tiny pinch of ground nutmeg
salt & pepper to taste
1 lb. ziti, cooked & drained
4 oz. Mozzarella, cut into 1/4" cubes
4 oz. Parmesan, grated
1 tsp. paprika

Preheat oven to 350 degrees. Butter a 2 qt. baking dish. Melt the butter in a medium-sized saucepan over medium heat. Stir in the flour and cook 1 min. Gradually whisk in the milk. Cook, stirring constantly, until lightly thickened to the consistency of cream. Whisk in the gorgonzola and fontina. Cook, still whisking constantly, until cheeses are melted. Season with nutmeg, salt, and pepper to taste. Remove from heat.

Combine cheese sauce and cooked ziti. Stir in mozzarella and spoon into the prepared baking dish. Sprinkle with parmesan & paprika. Bake until bubbling and the top is browned, approximately 30-40 minutes.

(Ed note: Michelle tells me her family loves LOVES the piquancy the Gorgonzola gives to a traditionally mundane dish. Personally I cannot wait to try this!)

Sun-Dried Tomato & Pistachio Spread by Michelle

Here's a recipe for an appetizer spread that works VERY well in the summer - but seasonal spices* can be added to make this an annual treat.

2 cups chopped pistachios
2 tbsp + 1/2 cup olive oil (preferably extra-virgin)
3 cups sun-dried tomatoes (NOT oil packed)
2+ cloves garlic, basically to preference
3/4 cup balsamic vinegar
salt to taste

In a large saucepan on medium heat, toast the pistachios in the 2 tbsp of olive oil until the nuts turn golden, about 5-8 minutes.

In a food processor or good blender, add the toasted pistachios, sun-dried tomatoes, garlic, and 1/4 cup of the olive oil. Process until the ingredients begin to mix and then add the balsamic vinegar and remaining olive oil to desired consistency. Mix well until thoroughly combined.

Serve with toasted baguettes or crackers.

*Spring, add Italian parsley. Summer add a hint of citrus. Fall add the faintest hint of clove or nutmeg. Winter add mint.

XXX Rated

"oooooh, baby" (cookies)......"yes, YES" (with caramel)......."mmmm, that's good" (covered in chocolate). If there's anything that absolutely belongs on this blog, it's these suckers. Don't even bother trying them. You'll be doomed (like me).

Cheddar Chili Bean Casserole by Mel

We had this last night. It turned out great. MMMMMM CHEESE!
Preheat oven to 350 F Make sure you have a large casserole dish with a cover

Ingredients:
2 tbsp butter
3/4 cup chopped onion
2 tbsp flour
2 cups milk
2 cups grated aged (sharp) cheddar cheese
2 - 19 oz tins of kidney beans, drained ( I usually buy one tin of white and one of red )
1 - 14 oz tin seasoned stewed tomatoes ( I buy the mexican style )
1 - 4 oz tin mild green chilies
1/2 cup Uncooked INSTANT rice - Such as Minute Rice*
1 tsp salt
1/2 tsp pepper

*I made the mistake first time I made this, not reading the recipe properly, and used regular long grain rice. Big mistake! Yes, I'm a doofus! Please use only instant rice for this recipe!

Directions:
Melt butter/margarine in skillet and cook onion until clear. Sprinkle with flour and stir in milk. Boil one minute until thickened. Add Cheese and stir until melted. Transfer to casserole dish
Stir in beans, tomatos, chilies, rice, salt and pepper.
mix well, and cover, and bake for 25 minutes, or until hot and bubbly and rice is soft.

To Die For Salad

My Auntie Anne loves entertaining and is known for being very creative....she's just one of those people that puts a special touch on everything she does. It's not uncommon for me to come away from one of her gatherings with a recipe in hand...this being one of them. The funny thing is, when I learned where SHE got this one, it turned out I have the cookbook containing it (Jean Pare's "Company's Coming"....Favorites, Vol. 1). I love the Company's Coming series...a lot of great stuff in them. I like this one because it's delicious...but it's also very easy and can (should) be done in advance, to let the flavors all come together. It's more of a "summer" salad, but I like it anytime.

JAPANESE CHICKEN SALAD:

SALAD -

2 TBSP Sesame seeds (toasted)
1/2 C Slivered almonds (toasted)

2 C Cubed, cooked chicken
1 Small head of cabbage, shredded
1 pkg Instant chicken noodles, crumbled (the Mr. Noodles/Ichiban type)
2-3 Chopped green onions

DRESSING -

pkg Noodle "seasoning" packet, from instant noodles
1/2 C Salad Oil
3 TBSP Vinegar
1 TBSP Granulated sugar
1 tsp MSG (I omit this)
1 tsp Salt (this too)
1/2 tsp Pepper

*NOTE: You can adjust the ingredients according to taste...I tend to add a bit more of everything in the dressing (except the instant noodle seasoning/salt).

To make salad: Put seasame seeds and almonds in a single layer in pan. Toast at 350 degrees for 5 minutes or until golden...watch them - MAKE SURE THEY DON'T BURN!! Remove from oven and set aside.

Put chicken into large bowl. Add cabbage, crumbled noodles and onions. Mix together.

Time to make the dressing: In a small bowl, combine the seasoning packet from the noodles, the oil, vinegar, sugar, msg, salt and pepper. Stir together (or shake, as I do). Pour over chicken/cabbage mixture. Stir, then cover and place in fridge overnight.

Just before serving, sprinkle sesame seeds and almonds in. Toss lightly, just to distribute, then serve. Yum!


(That's Auntie Anne in the middle...mom's on her right, Auntie Lorna to her left)

Cereal Muffins

This recipe is an old favorite in our house. I got it off a cereal box ages ago - as a matter of fact I don't even think they sell this particular kind of cereal anymore. So I just use whatever I have on hand (no, Fruit Loops don't qualify as "cereal" here). Preferably one with nuts and/or fruit in it. I tend to use Oatmeal Raisin Crisp the majority of the time. The original recipe called for Kelloggs Common Sense Oat Bran and WW cereal.

1 1/2 C (375 ml) all purpose flour
1/2 C (125 ml) firmly packed brown sugar
1 TBSP (15 ml) baking powder
1/2 tsp (2 ml) ground cinnamon (I add more)
1/4 tsp (1 ml) salt
1 1/4 C (300 ml) skim milk
2 egg whites
3 TBSP (45 ml) vegetable oil
3/4 C (175 ml) mashed ripe banana (I add more)
2 C (500 ml) cereal
3/4 C (175 ml) raisins (or less, if there are already raisins in the cereal. You can also improvise and add dried cranberries, etc.)

Preheat oven to 400 degrees. Grease 12 muffin tins.

Combine flour, sugar, baking powder, cinnamon & salt. Set aside.

In a large bowl combine milk, egg whites and oil...mix well. Then add bananas, cereal and raisins. Continue to mix until well blended.

Add flour mixture to cereal mixture and stir JUST UNTIL COMBINED - DO NOT OVERMIX. Portion batter into greased muffin cups (12).

Bake at 400 degrees for 20-25 minutes or until golden brown.

School Bus Cookies by Mel's Mom

I emailed my mom last night to ask for some recipes from the Harrowsmith Cookbook, and she replied with one of my favorite recipes from childhood! My sister and I loved these cookies. Thanks Mom!!

Her email as follows:

The recipe that comes to mind immediately is the one for School Bus Cookies. I used to make that one all the time for you because they were so yummy and were also nutritious containing wheat germ, oat bran and other things with names kids would think disgusting.

I think they are on page 273 unless that is the page for banana bread. By the way if you ever see another copy of Volume #1 book let me know. The binding is starting to break on mine and it is going to start falling apart. The other volumes are like new because every time I looked for a recipe when wondering what to do with ingredients I had on hand, Volume One always had the recipe of choice. If you need any of the recipes I used let me know and I will send them to you.
Mom

School Bus Cookies (Source: Harrowsmith Cookbook Volume One)

1 1/2 cups butter
2 cups brown sugar
2 eggs
1 1/2 cups flour
2 tsp baking powder
1/4 tsp baking soda
1 tsp salt
3/4 cup bran
1 1/2 cups rolled oats
1/2 cup finely chopped dates
3/4 cup wheat germ

Cream butter, sugar and eggs. Sift in flour, baking powder, baking soda, and salt. Then stir in bran, oats, dates, and wheat germ. Mix well and drop onto cookie sheet from spoon.
Bake at 375 F for 10 - 12 minutes.
If you want softer, chewier cookies, let dough stand for 1/2 hour before baking.

Guilt Free Fries

I must confess, I'm pretty exhaused tonight and, although I wanted my first contribution here to be special, I just don't have the energy to do much more than this. This isn't my recipe, it's from Oprah's chef (Rosie Daley) and I saw it on her show a long time ago. Because I love fries, I was grateful to get a recipe that had a mere half gram of fat per serving (compared to over 15 in regular fries). They're simple and really good.

- 5 large baking potatoes
- light vegetable oil cooking spray
- 2 large egg whites
- seasoning (I use paprika, garlic and a bit of Greek...the original recipe called for Cajun)

Preheat oven to 400 degrees.

Cut potatoes up....I like wedges, some like shoestring.

Coat a baking sheet with 3 sprays of the cooking spray.

Combine egg whites and seasoning in a bowl. Add potatoes and coat in mixture. Spoon covered potatoes onto baking sheet and ensure they're in a single layer, not overlapping each other.

Place in oven for 40 minutes (shoestring) or longer (wedges)...depending on your preference. Turn with a spatula every couple of minutes. We like ours on the crispy side, so we leave them in for nearly an hour.

Enjoy!!

Cooking and Canadian Culture by Mel

I grew up in a home where there were there were little or no processed foods. We ate our cereal with dark brown sugar, used honey over sugar because in the 70s it was widely believed to be much healthier (now we know sugar is sugar is sugar and it's "bad" for you) Anyways, I digress.

My first real experience with using recipes came when I was maybe 8 years old, but I will have to ask my mom to confirm my age. I know I was quite young and we lived in a house across from the one room Moyie Elementary School. I wanted to have a dinner party for my family and our family friends Hank and Wendy. I got the recipes from The Purity Cookbook, and the menu I planned was: Corn Casserole, BBQ Spareribs and Jellied Shrimp Salad and Baked Apples for dessert. I was SO SO proud of myself! I even made the BBQ sauce from a recipe out of that book! The only glitch was when I stabbed the palm of my hand with the apple corer ouch! But even that couldn't have ruined the evening for me.

Every summer and fall we would drive from Moyie BC to Creston BC to buy cases of tomatoes, cucumbers, peaches, apples, cherries, and apricots to can at home. The most memorable canned goods our kitchen produced was the crab apple jelly my mom made one year. It was the most gorgeous shade of pink, and tasted amazing, especially on pancakes!

Whenever I think of cooking with my mom, I think of the Harrowsmith Cookbook. It seems it was ever present, propped open on our kitchen counter as stews bubbled, and soups boiled on our gas or wood stoves. I emailed my mom tonight to see if she can please send me some recipes that she likes best from those cookbooks.

In the meantime, I came across this website from Library and Archives Canada called Bon Apetite, a Celebration of Canadian Cookbooks.
There is an wealth of information on this site, that will take me a while to read, but I fully intend on devouring this site. Check this out: Remember Food Company Publications?

I grew up watching this guy cook on CBC TV! My son Devon grew up watching this guy on CBC. (seriously, Dev was 2 years old and would race to the TV whenever he heard the theme music for The Urban Peasant come on, and would shriek, :Mommy it's James Barbaaaa! James Barbaaaaaaa'z on!")

Also on this site, the entire New Galt Cookbook is available:
"The New Galt Cook Book is a revised edition of a book that was popular in English Canada, particularly in the vicinity of Galt in south-western Ontario. The publishers also claimed that copies of the book were sent to China, Egypt, India, South Africa, Australia and the United States. Like many early cookbooks, this collection offered recipes as well as hints for simplifying domestic chores, and a list of cures for common illnesses."

Sour Cream Banana Bread by Mel

This is another recipe that gets GOBBLED up immediately in my home. It makes the whole place smell deeeelicious! Once you make it, you will probably be asked to make it again. I hope you love it!

INGREDIENTS

* 1 cup mashed bananas
* 1 cup sour cream
* 1/4 cup margarine
* 1 1/3 cups white sugar
* 2 eggs
* 1 teaspoon vanilla extract
* 2 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 1/4 teaspoon salt

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan, or two 7x3 inch loaf pans.

Combine banana and sour cream. Set aside. In a large bowl, cream together the margarine and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and banana mixture. Combine the flour, baking soda, baking powder and salt; stir into the banana mixture. Spread the batter evenly into the prepared pan or pans.

Bake for 50 minutes in the preheated oven, or until a toothpick inserted into the center of the bread comes out clean.

Note from Mel
Sometimes I will buy the bananas in bulk (if they are on sale REALLY cheap), and mash them, measure them out into 2 cups each ( I always make a double batch) into freezer safe containers, and freeze them for next time I want to make the banana loaf. I've even combined them with the sour cream so they are recipe ready. Just remember to label the containers and say how much you put in LOL Nothing like a game of, guess what this frozen mess a year down the road.

Tip from Barb
To get more intense banana flavour, let them get really ripe before using (or freezing) them.

Old Fashioned Oatmeal Cookies by Barbara

cream together:
2/3 cup butter
¾ cup brown sugar
1 egg
1 tbsp vanilla

dry ingredients:
1 ½ cup large flake oats
1 cup flour
½ tsp baking powder
½ tsp baking soda
¼ tsp salt

sprinkle onto dry ingredients any combination of the following to make up 2 cups:
- raisins
- coconut
- dried cranberrries
- chocolate chips
- nuts
- whatever
(I especially like 1 cup cranberries, ½ cup coconut, and ½ cup chocolate chips)

Mix, cover with plastic wrap and chill for about 45 minutes for easy handling.
Form dough into 1-inch balls and flatten onto greased cookie sheets.
Bake at 350°F for 12-15 minutes until golden.
Hide from the rest of the family.

Indian-Spiced Lentil Stew by Barbara

1 tbsp curry powder (I use ~3 tbsps Patak’s hot curry paste, instead)
½ tsp cumin
½ tsp turmeric
½ tsp salt
1 glove garlic, crushed
1 cup milk (or soy milk)
1 tbsp oil
3 medium onions
1 ½ cans (28 oz/796 ml each) diced tomatoes, not drained
1 can (19 oz/540 ml) lentils, drained

In a small bowl, combine curry, cumin, turmeric and salt. Add garlic and milk, stir to combine well; set aside.

In a large saucepan over low-medium heat, heat oil and sauté onions, stirring occasionally for about 12 minutes, or until soft and just beginning to brown. Stir in milk mixture and cook until it thickens and bubbles, about 3 minutes. Stir in tomatoes, using a potato masher to mash tomatoes into smaller pieces. Stir in lentils and heat gently, uncovered for about 15-20 minutes.

Very nice served with naan or other hearty bread. And could you find a faster and easier soup to make?

Devine Chocolate Birthday Cake by Kees

for the cake...

6 eggs, 5 of them separated
215g caster sugar
265g plain chocolate broken into pieces
1 teaspoon instant coffee
1 teaspoon hot water
150g ground almonds

for the icing...

4 tablespoons apricot jam
225g plain chocolate
100g unsalted butter

Preheat oven to 190C/375F gas mark 5.

Grease a 9 inch cake tin, place egg yolks and egg in a bowl with the sugar and whisk until thick and light. Melt the chocolate slowly, dissolve the coffee in the hot water and add to the chocolate.

Cool slightly, then stir into the egg mixture with the almonds.

In a separate bowl whisk the egg whites until stiff but not dry, and carefully fold into the egg and chocolate mixture. Turn into the tin and gently level the surface.

Bake for 50 minutes or until well risen and a skewer inserted into the middle comes out clean.

Cool for 10 minutes then turn out onto a wire rack to cool.

Measure the jam into a pan and melt over a low heat. Brush all over the cake. Melt the chocolate slowly, add the butter, and stir until the icing has the consistency of thick pouring cream. Poor over the cake smoothing over the top and sides with a palette knife. ALLOW TO SET before decorating!

It's bloody lovely...enjoy!

From Mary Berry's Ultimate Cake Book

Pumpkin Loaf by Mel

2 Cups Flour
2tsp Baking Powder
1/2 tsp Salt
1/2 tsp Pumpkin Pie Spice ( I always use much more, but I like the
spices a lot)
1/4 tsp Baking Soda
1/4 tsp Ground Cloves
1 Cup Brown Sugar
1/2 Cup Shortening
2 Eggs
1 Cup Pumpkin Puree
1/4 Cup Milk

1. Combine flour, baking powder, salt, spices, baking soda in a bowl

2. In a seperate bowl, mix shortening, brown sugar, mix in eggs,
pumpkin puree, and milk. Mix well

3. Gradually still in flour mixture until just combined.

4. Pour into greased and floured loaf tin.

5. Bake at 350 F oven for 50 - 55 minutes.

I usually make a brown sugar glaze for this (melt butter and stir in
brown sugar, stir over very low heat until sugar is somewhat disolved)
Every time I make this, Sean and Devon eat it in minutes. It freezes
really well, just wrap in parchement, and put in a freezer bag.

Friendship Soup by Mel

This is a great gift idea, but I make it at home a lot. For gift giving, fill a jar with 1/4 cup of the following:

black eyed peas, split green peas, lima beans, red beans, great northern beans, red and or green lentils, pinto beans, navy beans. (If you can't find one of the varieties, just double up on another type.)

Tie a nice ribbon or raffia around the lid of the jar, and attach both a recipe card and a card with additonal ingredients listed:

Additional Ingredients:
smoked ham hocks (if you can't find smoked, buy regular and add liquid smoke flavouring, but smoked is WAY better, trust me!)
1 large finely chopped onion
2 Tbsp concentrated lemon juice
Salt and Pepper to taste
28 oz can of seasoned stewed tomatos
1 chopped red pepper
1 tsp chilli powder
Optional: small can green chilies

Recipe:
Wash, then place beans in container covered with water. Add 2 TBSP salt. Cover and let soak overnight. Drain beans, and place in a soup pot with 2 litres of water and smoked ham hocks. Bring to a boil, stirring occasionally. Reduce heat and simmer. Add water only as needed.

After 2 to 2 1/2 hours, add 1 large finely chopped onion, lemon juice, salt and pepper, canned stewed tomatos, red pepper, and chili powder.

Simmer for another 30 minutes.

Freezes well and ages well in the fridge.

Carrot Soup by Mel

1lb bag carrots, cut into 1/2" slices
1 spanish onion, chopped (or regular white or yellow onion)
6 slices ginger root or 1/2 tst powdered/ground ginger
1 clove garlic, minced
1 TBSP oil
3 cups chicken broth (divided)
1/2 tsp salt
1/4 tsp pepper

In a big saucepan, saute carrots, onion and garlic in oil, until onion
is transparent.

Add 1 cup of the chicken broth and bring to a boil.

Cover and simmer for 25 minutes (until vegetables are soft).

Allow to cool. (trust me, you want to do this, or you will end up
with hot orange coloured purree all over yourself and kitchen...I
learned this the hard way!)

Place vegetables in a blender or processer and add 2 cups of chicken
broth, salt and pepper and 1 and a half cups water.

Puree in a blender or food processer until smooth.

Chill one hour (or eat it hot)

Options: You may add a half pint of cream to make it a cream soup, or instead of ginger, try nutmeg if you like it

I used to make this when Devon was very small, because he loves carrots. I haven't made it in years, but I think I will make it this week. If you do try it, I hope you like it.

Sweet Potato Soup by Kees

310g sweet potato peeled and finely chopped
70g onions, finely chopped
70g carrots, peeled and finely chopped
1 garlic clove crushed
1 red chilli deseeded and chopped
1 dessertspoon fresh rosemary (or a teaspoon dried)
345ml water
170ml whipping cream
salt and pepper

Fry the sweet potato, onion and carrots in oil for 5 minutes. Stir in the garlic, chilli and rosemary and cook for 2 minutes. Pour in the water and cook foir 10 minutes.

Stir in the cream and cook for 5 minutes. Puree and season. If like fry off some bacon strips to top (I can thoroughly recommend doing this!!)

Beef baked with yoghurt and black pepper by Kees

Beef baked with yoghurt and black pepper

6 tablespoons vegetable oil
900g (2lb) bonless stewing steak cut into 1.5 inch cubes
225g (8oz) onions, peeled and finely chopped
6 cloves garlic, peeled and finely chopped
half teaspoon powdered ginger
one eight - one half teaspoon cayenne pepper
1 tablespoon paprika
2 teaspoons salt
half teaspoon coarsely ground black pepper
300ml (10 fl oz) natural yoghurt, beaten lightly

Preheat over to 180 C/350 F Gas 4

Put the oil in a wide casserole-type pan and set over a medium-high heat. When hot, put in as many meat pieces as the pan will hold easily in a single layer. Brown the meat pieces on all sides and set them aside in a deep plate. Brown all the meat this way.

Put the onions and garlic into the same pan and turn the heat down to medium. Stir and fry the onion-garlic mixture for about 10 minutes or until it has browned. Now put in the browned meat as well as any juices that might have accumulated in the plate.

Also put in the ginger, cayenne, paprika, salt and black pepper. Stir for a minute. Now put in the yoghurt and bring to a simmer. Cover tightly, first with aluminium foil then with a lid and bake in the oven for 1.5 hours. The meat should be tender by now.

If not, pour in 150ml (5fl oz) boiling water and bake for another 20-30 minutes or until tender. Stir gently before serving with rice or whatever you fancy!

Kashmiri red lamb stew by Kees

Kashmiri red lamb stew - serves 4 to 6

4 teaspoons fennel seeds
450ml (15 fl oz) natural yoghurt
6 tablespoons vegetable oil
2.5cm (1 inch) cinnamon stick
10 cardamom pods
15 cloves
1.5kg (3 lb) stewing lamb cut into 5 cm (2 inch) cubes
1.5 teaspoons salt, or to taste
1.5 teaspoons powdered ginger
900ml (1.5 pints) water plus 1 tablespoon
quarter teaspoon garam masala

Grind up the fennel seeds until fine (pestle and mortar or spice-grinder etc). Put the oil in a heavy wide pan and set over a high heat. When hot put in all the meat, as well as the cinnamon, cardamom pods, cloves and salt (and breath in deep cos it smells AMAZING).

Stir and cook, uncovered, over a high heat fro about 5 minutes or until almost all the water released by the meat disappears and the meat browns very lightly. Lower the heat to medium and add 1 tablespoon water, fennel and ginger. Stir to mix. Add 900ml water, cover partially, and simmer on a medium heat for 30 mins.

Cover completely, turn heat to low, and simmer for a further 40 mins or until the meat is tender. Stir a few times as the meat cooks adding a few tablespoons water if it dries out.

Beat the yoghurt in a bowl until smooth and creamy.

Remove the cover from the pan and turn the heat to medium-low. Push the meat to the edges of the pan leaving a well in the centre. Pour the yoghurt slowly into this well, stirring quickly with a slotted spoon to stop it curdling. Keep this up for a good 5 minutes. Cover partially and cook on medium-low for 10 minutes. Sprinkle in the garam masala and mix.

Serve with rice and avoid eating the whole spices!!