1 litre chicken stock
2 large onions, sliced finely
2 bay leaf
Generous pinch saffron threads
Sea Salt and cracked pepper
700g medium sized potatoes (duchess cream, or waxy style)
Butter
Wash and peel potatoes.
Cut a very thin slice off one side so that it sits flat.
Slice the potato all along the top side but only make the cut two thirds way down. Use a skewer pushed through to stop from cutting all the way through the potato.
Lightly warm the chicken stock and add the saffron and allow to infuse.
In a baking dish sprinkle the base with sliced onion, and bay leaf.
Place the potatoes on top and pour in saffron stock. This should come up half to two thirds the way up.
Push a little butter into the top of each potato and sprinkle with salt and pepper and bake 180C until tender, about 25 minutes.
The potatoes will be soft and creamy on the bottom and a little crispy on top and take in the colour and aroma of the saffron.

Take 8 quinces and wipe clean, put into a pan with 4 lb (1.8kg) sugar and 6 pints (3 litres) water; boil 4 hours. Lift fruit out carefully and strain jelly into jars.

1 cup sugar
½ cup brown sugar packed
1 cup canola oil or vegetable oil
3 eggs room temperature
2 cups gluten free plain flour
1½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 tablespoon cinnamon
½ cup almond milk with 1 tablespoon of apple cider vinegar
1 tablespoon pure vanilla extract
2 cups carrots finely shredded
Preheat oven to 180°C.
Grease and flour 2 x 9 inch cake pans.
In a large bowl cream together oil, sugars, and eggs. Set aside.
In a separate bowl whisk together flour, baking powder, baking soda, salt and cinnamon.
Gradually add the dry ingredients into the wet ingredients, alternating with the milk.
Mix just until fully combined. (careful not to over mix)
Fold vanilla extract.
Pour batter evenly into prepared pans.
Bake for 20-25 minutes until center is set. (do not over bake)

250g red lentils
3 garlic cloves crushed
1 onion chopped
1 teaspoon ginger
1 teaspoon chilli powder
¼ teaspoon ground cumin
3 teaspoons Red Thai Curry Paste
1 red capsicum chopped
1 tin chopped tomatoes
2 large carrots chopped
1 litre vegetable liquid stock

Wash and soak lentils for at least 30 minutes.
In a large pan, fry garlic, onion and ginger until soft in a bit of oil.
Add chilli, cumin and curry paste, stir for a few minutes.
Add capsicum, tomatoes and carrots.
Add salt and pepper.
Add lentils.
Stir for 5 minutes, then add stock.
Cook on low heat for 30 minutes.
Puree using a stick blender or in a blender
Reheat, taste and adjust seasoning and chilli to taste

Make sure to use a Thai red curry paste.

1 tablespoon olive oil or 1 tablespoon of oil from sun-dried tomatoes
4 chicken breasts, skinless
3 cloves garlic, crushed
½ cup sun-dried tomatoes, sliced
1 teaspoon rosemary, finely chopped
1 tablespoon tomato paste
¼ cup white wine
300ml cream or for dairy free 1 can coconut cream
½ cup chicken stock
1 tablespoon balsamic vinegar
50g baby spinach

Heat oil in a large heavy-based frypan and brown chicken on both sides. Remove to a plate.
Add garlic to oil in the pan and cook over gentle heat for 1 minute, being careful not to burn it.
Add sun-dried tomatoes, rosemary and tomato paste, and cook, stirring, for 1 minute.
Pour in wine and allow to bubble up and reduce.
Pour in cream or coconut cream and chicken stock. Bring to the boil, then reduce heat and simmer for 5 minutes.
Stir through balsamic vinegar, then return chicken to pan in a single layer, spooning over the cream sauce.
Simmer for 14 minutes until chicken is cooked through.
Add spinach and stir until just wilted.
Check sauce for seasoning and add salt and pepper if necessary.

Beef Rissoles
1 kg beef mince
1 onion finely chopped medium
2 button mushrooms finely chopped
½ cup cheese grated
½ cup carrot grated
2 teaspoons Italian mixed herbs
1 teaspoon crushed garlic
1 teaspoon barbecue sauce
1 teaspoon Worcestershire sauce
2 eggs
2 tablespoons olive oil
Combine all ingredients except oil in a bowl
Roll into balls
Put in fridge for 30 mins
Cook in a pan on stove top.

Can be made into a meatloaf and cooked for about 45 minutes in a moderate oven.

410g can apricot halves, drained, sliced
125g butter, softened
½ cup caster sugar
1 teaspoon vanilla essence
2 eggs
1 1/3 cups self raising flour
175g tub Apricot yogurt
¼ cup flaked almonds
¼ cup shredded coconut
Preheat oven to 180°C. Grease base and sides of a 6cm-deep, 20cm (base) springform cake pan. Line with baking paper.
Pat apricot dry with paper towel.
Using an electric mixer, cream butter, caster sugar and vanilla until pale and fluffy. Add eggs 1 at a time beating well after each addition.
Stir in flour and 1 tub of yoghurt until well combined.
Spoon half the cake mixture into prepared pan. Smooth surface.
Top with apricot. Spoon remaining mixture over apricot. Smooth surface.
Sprinkle with almonds and coconut.
Bake for 40 to 50 minutes or until a skewer inserted into the centre comes out clean. Stand cake for 5 minutes in pan. Remove from pan. Place on wire rack to cool.

Substitute apricot yoghurt for plain yoghurt with a few dried apricots chopped up and presoaked in a couple of tablespoons of boiled water,
Can be made into patty pans and cooked for 20 minutes.

4oz chopped dried apricots
4oz crushed plain biscuits
2oz chopped marshmallows
1oz chopped nuts
½ cup condensed milk
½ teaspoon vanilla essence
coconut
Mix all ingredients together form mixture into two long rolls and coat with coconut.
Refrigerate until firm.
Slice to serve