Thousand-Layer Spice Cake

Yield:1 (9-inch) round cake

• 2 teaspoons ground nutmeg
• 2 teaspoons ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ground mace
• 1 teaspoon ground cardamom
• 1 teaspoon ground ginger
• 1 teaspoon ground anise
• 3 sticks unsalted butter, softened
• 1 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon salt
• 12 large eggs, separated
• 1 1/4 cups all-purpose flour
• 2 tablespoons confectioners' sugar

1. Preheat the broiler. Butter the bottom and sides of a 9-inch round cake pan or spring form pan. Line with parchment paper and butter the paper. Set aside.
2. In a small bowl, combine the nutmeg, cinnamon, cloves, mace, cardamom, ginger and anise. Set aside. In the bowl of an electric mixer, cream the butter, 1/2 cup of the sugar, vanilla, and salt. Add the egg yolks and beat until smooth. Remove the bowl from the mixer and fold the flour into the batter with a rubber spatula.
3. In a clean bowl, using clean beaters, beat the egg whites with the remaining 1/2 cup of sugar until stiff. Fold into egg yolk mixture, being careful not to overmix. Divide the batter between 2 bowls. Add combined spices to 1 bowl and stir well.
4. Pour about 1/2 cup of the spiced batter into the prepared pan, spreading to form a thin layer. Place the pan under the preheated broiler for 2 minutes, or until the layer is firm and very lightly browned. Remove from the oven and spread about 1/2 cup of the plain batter over the top and broil until firm. Repeat layering spiced and plain batters in the pan and broiling until all the batter is used. Note that the cake typically has between 12 and 15 layers.)
5. Let the cake cool on a wire rack then turn out from the pan. Place on a cake plate and sprinkle with confectioners' sugar. Thinly slice and serve warm or at room temperature.

Chocolate Wasted Cake

Makes 8-12 servings

• 3 cups all-purpose flour 
• 2 1/2 cups sugar
• 1 cup cocoa powder
• 2 tsp. baking soda
• 1 tsp. salt
• 2 cups milk*
• 1 cup butter, melted*
• 4 tsp. honey*
• 2 tsp. vanilla extract
• 1/2 cup semi-sweet chocolate chips*

Frosting:

• 4 cups powdered sugar, sifted
• 1 cup cocoa powder
• 1/2 cup butter, softened to room temperature
• 1/3-1/2 cup whole milk (start out with 1/3 cup of milk and add more milk to your desired consistency)
• 1 tsp. vanilla extract

liqueur for drizzling on the cake layers (i.e. chocolate, coffee or almond)

Melted chocolate for drizzling, :

• 2 cups semi-sweet chocolate chips*
• 1/2-3/4 cup heavy cream or 1/4 cup vegetable oil
• semi-sweet, bittersweet or dark chocolate chips for the sides of the cake 
• assorted chocolate candies for the top of the cake*

(Note: Instead of milk, you can replace it with water or cooled brewed coffee. Instead of butter, you can use vegetable oil. Instead of honey, you can use corn syrup or agave nectar. Instead of semi-sweet chocolate chips, you can use Enjoy Life brand chocolate chips. For allergen-free alternatives for the candies, you can try Enjoy Life chocolate chips, bars or cookies)

1. Preheat oven to 325 350 F degrees. Grease and dust two to three 8-inch or 9-inch cake pans with flour. 
2. To prevent the cake from sticking to the pan, line the bottom with a parchment paper circle. Set aside.
3. Sift together flour, sugar, cocoa powder, baking soda and salt. In a separate mixing bowl, combine milk, butter, honey and vanilla extract. 
4. Slowly add the dry ingredients into the milk/butter mixture. Mix until combined. Fold in the semi-sweet chocolate chips. 
5. Pour in the batter into prepared cake pans. Bake for 30 to 45 minutes or until a toothpick inserted in the center comes out clean. 
6.  Remove from oven and wait for about 10 minutes to remove from cake pans and place on a cooling rack. Allow to cool completely before decorating.

To make the frosting:
Note: instead of butter, you can use any allowed margarine, Spectrum organic vegetable shortening, or coconut oil. Instead of milk, you can use rice milk or soy milk.

1. In a large mixing bowl, sift together powdered sugar and cocoa powder. 
2. Add the butter, milk and vanilla extract. Using an electric mixer, slowly mix together at a low speed. 
3. Once all the ingredients are combined, increase the speed and beat till fluffy. 

To assemble the cake:

1. Place the first cake layer on a plate or cake circle. Lightly drizzle with liqueur. 
2. Spread an even layer of frosting. Place the second cake layer on top of the frosting. 
3. Lightly drizzle with liqueur. Cover the sides and top of the cake with frosting. 
4. Cover the sides of the cake with semi-sweet chocolate chips and cover the top with assorted chocolate candies. 
5. Drizzle the melted chocolate all over the top of the cake and let it drip down the sides of the cake.

Chocolate Buttercream Frosting

Frosting I

• 1/4 cup semi-sweet chocolate chips
• 1/2 cup (1 stick) butter, softened to room temperature
• 1 tsp. vanilla extract
• 1/4 tsp. salt
• 4 cups confectioner's sugar
• 1/2 cup cocoa powder
• 5 to 6 Tbsp. warm milk

1. Melt semi-sweet chocolate chips and 1 Tbsp. butter, mix until smooth. 
2. Pour into a large mixing bowl and allow to cool. 
3. Add in the remaining butter, vanilla extract and salt. Sift together confectioner's sugar and cocoa powder. Alternate adding the cocoa confectioner's sugar with the warm milk. Beat until smooth.

Frosting II

• 1/2 cup semi-sweet chocolate chips
• 1 cup (2 sticks) butter, softened to room temperature
• 1 tsp. vanilla extract
• 1/4 tsp. salt
• 3 cups confectioner's sugar
• 1/2 cup cocoa powder
• 5 to 6 Tbsp. warm milk

1. Melt semi-sweet chocolate chips and 1 Tbsp. butter, mix until smooth. 
2. Pour into a large mixing bowl and allow to cool. 
3. Add in the remaining butter, vanilla extract and salt. Sift together confectioner's sugar and cocoa powder. Alternate adding the cocoa confectioner's sugar with the warm milk. Beat until smooth.

Chocolate Ganache Filling

• 2 cups semi-sweet chocolate chips
• 1 cup heavy cream
• 1/4 cup (half a stick) butter, cut into cubes
• 2 Tbsp. corn syrup or honey

1. Place the chocolate chips in a bowl and set aside.
2. In a saucepan, heat the heavy cream, butter and corn syrup until it starts to simmer. Remove from heat and pour over the chocolate chips. Stir constantly until smooth. Refrigerate for 1 hour or until firm enough to use. If it gets too firm, microwave for only a couple of seconds to soften.

Chocolate Sponge Cake

• 1 cup butter, softened to room temperature
• 1 3/4 cup sugar
• 2 eggs
• 2 tsp. vanilla extract
• 1 cup buttermilk*
• 1/2 cup strong coffee, cooled
• 2 cups flour
• 3/4 cup cocoa powder
• 1 tsp. baking soda
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt

* if you don't have buttermilk, you can substitute with 1 cup whole milk mixed with 1 tablespoon of lemon juice

1. Preheat oven to 350 degrees F. Grease and flour two 8-inch round cake pans or lined 2 muffin pans with paper muffin cups. Beat together butter and sugar till light and fluffy. 
2. Slowly add eggs one at a time. Sift together flour, cocoa powder, baking soda, baking powder and salt. Combine the buttermilk and coffee together. Alternate adding the flour mixture and buttermilk mixture.
3. Pour into the prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the middle of the cake comes out clean. Let cool completely before adding filling and frosting.

Chocolate Cake (Vegan)

• 1 1/2 cups flour
• 1 1 1/2 cup sugar
• 1/2 cup unsweetened cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup cold water
• 6 tablespoons vegetable oil
• 1 teaspoon vanilla extract
• 1 teaspoon vinegar

1. In a large mixing bowl, mix flour, sugar, cocoa, baking soda and salt. Make three wells in the flour mixture. In one put vanilla; into another the vinegar, and in the third the oil. Pour the cold water over the mixture and stir until moistened. 
2. Combine together the milk, vegetable oil, vanilla extract and vinegar into a bowl. Add to the dry ingredients and mix till smooth. 
3. Pour into 8 x 8-inch pan or a muffin pan lined with paper muffin cups. 
4. Bake at 350°F. oven for 25 to 30 minutes (15-20 minutes for cupcakes), or until it springs back when touched lightly.

Lamb kebabs

Serves 4
You'll need 12 fresh rosemary sprigs

• 600g lamb leg steaks
• 1 lemon, rind finely grated, juiced
• 1 tablespoon honey
• 2 garlic cloves, crushed
• 2 tablespoons olive oil
• 700g orange sweet potato, peeled, cut into 1cm-thick slices
• 70g rocket leaves, trimmed
• lemon wedges, to serve

1. Remove leaves from rosemary sprigs, reserving 2 tablespoons leaves. Soak rosemary skewers in cold water for 30 minutes. Drain. Chop reserved leaves.
2. Cut lamb into 2cm cubes. Thread onto rosemary skewers. Place in a ceramic dish. Whisk rind, honey, garlic, reserved rosemary, 1 tablespoon oil and 1 tablespoon lemon juice in a jug. Pour over kebabs. Turn to coat. Cover and refrigerate for 30 minutes.
3. Place sweet potato onto a microwave-safe plate. Cover. Microwave on HIGH (100%) for 6 to 8 minutes or until just tender. Drain. Drizzle with remaining oil. Season with salt and pepper.
4. Preheat barbecue plate on high heat. Reduce to medium. Lightly grease. Cook sweet potato for 2 minutes each side or until golden. Transfer to a plate. Cover with foil. Add kebabs to barbecue and cook for 2 minutes each side for medium or until cooked to your liking.
5. Place sweet potato onto serving plates. Top with lamb kebabs and serve with rocket and lemon wedges.

Yoghurt crunch

Serves 6

• 90g (1 cup) rolled oats
• 1 tbs light olive oil
• 2 tbs maple syrup
• 60g (1/3 cup) blanched almonds, coarsely chopped
• 45g (1/3 cup) pecans, chopped
• 25g (1/3 cup) chopped dried apples
• 70g (1/3 cup) chopped dried apricots.

1. Preheat oven to 180°C. Place rolled oats in a medium bowl and drizzle with 1 olive oil and maple syrup and stir to combine. Spread over a baking tray and bake in oven for 5 minutes.
2. Sprinkle blanched almonds, coarsely chopped and pecans, chopped over oat mixture and bake, stirring once during cooking, for 5-7 minutes or until nuts are golden brown and crisp.
3. Transfer oat mixture to a bowl to cool. Stir in dried apples and dried apricots. Store in an airtight container. Serve sprinkled over yoghurt or as a topping on tinned or stewed fruit.

Roast vegetable frittata

Serves 2

• 4 eggs
• 1 cup roasted vegetables (such as pumpkin, potato, parsnip, beetroot, capsicum), cut into 2cm chunks
• 2 tbs grated parmesan
• 1/4 cup shredded basil leaves
• Green salad, to serve

1. Preheat the grill to high. Place eggs in a bowl and whisk lightly, then season with salt and pepper. Place vegetables into a 20cm non-stick frypan with heatproof handle and warm over medium heat for 1-2 minutes.
2. Add the eggs and reduce heat to low, cover and cook until eggs have almost set. Sprinkle over the parmesan and shredded basil, then place the frypan under the grill for 3-4 minutes or until golden and puffed.
3. Slice into wedges and serve with a green salad.

Broccoli Aloo aur Paneer ki Subzi

Serves 4

• 1/2 cup shallots (madras onions), peeled
• 1 cup potato cubes
• 1 cup broccoli florets
• 1/2 cup paneer (cottage cheese) strips
• 1 tsp ginger-garlic (adrak-lehsun) paste
• 1 tsp dry red chilli flakes (paprika)
• 1 tsp oil
• salt to taste
• 6 to 8 cherry tomatoes (optional)

1. Heat the oil, add the ginger-garlic paste and onions and sauté for a few minutes.
2. Add the potato and salt and sauté for another 4 to 5 minutes.
3. Add 2 to 3 tablespoons of water and the broccoli and cook till the potatoes are done.
4. Add the paneer and chilli flakes, mix well and sauté for 4 to 5 minutes.
5. Serve hot.

Easy Cheesy Vegetable Pasta

Serves 4

• 2 cups cooked pasta (penne, macaroni or fusilli)
• 1 onion, sliced
• 1 tbsp chopped celery
• 1/2 cup capsicum, sliced
• 1 cup boiled mixed vegetables
• 3/4 cup milk
• 3 cheese slices ( or 1/2 cup grated processed cheese)
• 1/2 tsp dried mixed herbs
• 1 tsp butter
• salt and black pepper powder to taste

1. Heat the butter in a pan and sauté the onion, celery and capsicum for 2 minutes.
2. Add the milk and cheese slices and bring to a boil.
3. Add the vegetables, mixed herbs, salt and pepper and mix well.
4. Toss the cooked pasta in the sauce and bring to a boil.
5. Serve hot with toast or garlic bread.

Tips
Approximately 1¼ cups of dried pasta will yield 2 cups of cooked pasta.

Dal and Vegetable Idli

Serves 6

• 1/2 cup toovar (arhar) dal
• 1/4 cup yellow moong dal (split yellow gram)
• 1/2 cup chana dal (split bengal gram)
• 1 cup fenugreek (methi) leaves , chopped
• 2 cups chopped coriander (dhania)
• 1/4 cup boiled and mashed green peas
• 1/4 cup grated coconut
• 3 chopped green chillies
• 1 small onion , chopped
• 1 small carrot , grated
• salt to taste
• 1 tsp oil for greasing

1. Wash and soak the dals together at least 3 hours.
2. Drain and grind to a smooth paste, adding a little water. Add the fenugreek, coriander, green peas, coconut, green chillies, onion, carrot and salt.
3. Add water as required to make a thick batter.
4. Pour into greased idli moulds and steam for 10 to 12 minutes till done.
5. Serve hot with coconut chutney.

Dahi Chane ki Subzi

Serves 4

• 1 cup soaked kala chana (brown chick peas)
• 1/2 tsp cumin seeds (jeera)
• 1/4 tsp mustard seeds ( rai / sarson)
• 2 bayleaves (tejpatta)
• 4 whole dry kashmiri red chillies
• 1/8 tsp asafoetida (hing)
• 1 tsp ginger-green chilli paste
• 1 tsp chilli powder
• 1/4 tsp turmeric powder (haldi)
• 1 cup curds (dahi)
• 2 tsp besan (Bengal gram flour)
• 4 tbsp chopped coriander (dhania)
• 1 tbsp oil
• salt to taste

1. Heat the oil in a pressure cooker, add the cumin seeds, mustard seeds, bay leaves, red chilies and asafoetida. When the seeds crackle, add the red chana, ginger-green chilli paste, chilli powder, turmeric powder and salt with 2 cups of water.
2. Pressure cook for 2 to 3 whistles till the channa is cooked.
3. Whisk the curds and gram flour together and add the mixture to the cooked chana. Bring to a boil and simmer for 4 to 5 minutes. Stir this continuously till the mixture comes to a boil since the curds can split if they are not stirred.
4. Serve hot garnished with the coriander.

Cucumber Curd Rice

Serves 4

• 1 cup steamed rice (chawal) , cooled
• 1 cup curds (dahi)
• 1/2 cup cucumber , washed and chopped (unpeeled)
• 1 cup grated carrot
• 1/4 cup chopped coriander (dhania)
• salt to taste

For The Tempering

• 1 tsp cumin seeds (jeera)
• 1 to 2 green chillies
• 1 tbsp urad dal (split black lentils)
• 1/2 tsp asafoetida (hing)
• 4 to 6 curry leaves (kadi patta)
• 1 tbsp oil

For The Garnish

• dill (shepu / suva bhaji) leaves (optional)

1. In a large bowl, combine the rice, curds, cucumber, carrots, coriander, rice and salt and mix well.
2. In another pan, heat the oil and add the cumin seeds.
3. When they crackle, add the urad dal, green chillies, asafoetida, curry leaves and sauté for 1 minute.
4. Pour the tempering over the rice and mix well.
5. Serve chilled, garnished with dill leaves if you like.

Baked Spinach Rolls

Serves 6

• 18 large sized spinach (palak) leaves
• 1 3/4 cups white sauce , recipe below
• 3 tbsp grated cooking cheese

For The Filling

• 1 cup paneer (cottagte cheese) cubes
• 1/2 cup boiled yellow corn , crushed
• 2 tbsp chopped onions
• 1 slit green chilli , finely chopped
• 1 tbsp chopped coriander (dhania)
• 1/4 cup white sauce , recipe below
• 1 tbsp butter
• salt to taste

For The White Sauce (makes 2 Cups Approx.)

• 2 tbsp plain flour (maida)
• 1 1/2 cups milk
• 2 tbsp butter
• salt and freshly ground black pepper powderto taste
• oil for greasing

For the white sauce

1. Melt the butter in a sauce pan, add the flour and cook on a slow flame while stirring continuously until froth appears.
2. Add the milk and ½ cup of water gradually and continue stirring till the sauce thickens and no lumps remain.
3. Add the salt and pepper and mix well. Keep aside.

For the filling

1. Heat the butter in a pan, add the onions and sauté till they turn translucent.
2. Add the green chillies and sauté again for ½ a minute.
3. Add the paneer, corn, coriander, white sauce and salt and cook for 2 minutes.
4. Keep aside.
5. Keep the spinach leaves in salted hot water for 5 minutes. Drain completely.
6. Put a little filling on each leaf and roll it up tightly.
7. Spread 1 cup of white sauce on a greased baking tray. Arrange the rolls in the sauce and pour the remaining white sauce on top.
8. Sprinkle cheese over the spinach rolls and bake in a pre-heated oven at 230°c (460°f) for 10 minutes.
9. Serve hot.

Classic Egg Salad

• 3 large eggs 
• 2 Tbsp plain yogurt 
• 1 Tbsp mayonnaise 
• 1 tsp fresh lemon juice 
• ½ tsp Dijon mustard 
• ½ cup quartered cherry tomatoes 
• ½ celery stalk, minced (about ¼ cup) 
• 1 Tbsp minced red onion 
• 2 tsp chopped fresh dill, if desired
• Salt and pepper

1. Place eggs in medium saucepan and cover with water. Bring to a boil over high heat. Remove pan from heat; cover and let stand 10 minutes. Drain eggs; rinse with cold water. Peel and chop.
2. Meanwhile, in medium bowl, whisk yogurt, mayonnaise, lemon juice, and mustard until combined. Add egg; fold in tomatoes, celery, onion, and dill. Season with salt and pepper as desired.

Makes 1½ cups (to fill 1 large sandwich)

Baked Potatoes with Broccoli and Red Pepper

• 6 large potatoes, boiled unpeeled
• salt to taste

For the filling

• 1 cup broccoli, finely chopped
• 1 cup red pepper (capsicum), finely chopped
• 3 cloves of garlic (lehsun), finely chopped
• 2 to 3 green chillies, finely chopped
• 4 tbsp fresh cream
• 1 1/2 cups mozzrella cheese or cooking cheese , grated
• 2 tbsp butter
• salt and black pepper (kalimirch) powder to taste

For the filling

1. Heat the butter in a pan, add the broccoli, red pepper, garlic and green chillies and sauté for 2 to 3 minutes.
2. Add the cream, salt and pepper and sauté for 2 more minutes. Remove from the fire.
3. Add the cheese and mix well.
4. Cut each boiled potato into 2 halves horizontally.
5. Scoop the potato halves, using a spoon so that a depression is created for the filling.
6. Sprinkle each potato half with some salt. Fill the potato halves with the filling mixture and mound it up slightly.
7. Bake in a pre-heated oven at 200°C (400°F) for 5 to 7 minutes or until the cheese melts.

Serve hot.

Tips

1. If the potatoes have been refrigerated after they have been boiled.
2. Then you will have to bake them in the oven for at least 10 to 12 minutes at a lower temperature approx.160°c (320°F) before you will fill them.

Roast garlic with flatbread

Serves 6

• 125ml (1/2 cup) warm water
• 2 tsp (7g/1 sachet) dried yeast
• 1/2 tsp caster sugar
• 2 whole garlic bulbs, tops trimmed
• 60ml (1/4 cup) extra virgin olive oil
• 1 tbs balsamic vinegar
• 200g (1 cup) mashed potato
• 225g (1 1/2 cups) plain bread flour
• 1 tbs chopped fresh continental parsley
• 1 tbs chopped fresh rosemary
• 1 1/2 tsp sea salt

1. Preheat oven to 180°C. Whisk the water, yeast and sugar in a jug. Set aside for 10 minutes or until frothy.
2. Place garlic on a 20cm piece of baking paper. Drizzle over 1 tbs oil. Season. Wrap to enclose. Wrap in foil. Roast on a tray for 1 hour 15 minutes or until tender. Open and drizzle over vinegar. Roast for 15 minutes or until browned. Cool for 15 minutes.
3. Meanwhile, combine the mash, flour, parsley, rosemary and 1/2 tsp salt in a bowl. Make a well in the centre. Stir in the yeast mixture and 1 tbs remaining oil until a sticky dough forms. Turn onto a floured surface. Knead gently for 5 minutes or until smooth. Place in a greased bowl. Cover and set aside in a warm place for 45 minutes or until the dough doubles in size.
4. Preheat a closed barbecue grill over medium-high heat. Knead on a floured surface until smooth. Divide into 4 pieces. Stretch each into a 20-22cm oval. Brush with remaining oil. Sprinkle with remaining salt. Cook, covered, for 1-2 minutes each side until charred and cooked through. Serve with the garlic.

Grilled strawberries with ice-cream

Serves 8
You will need 8 bamboo skewers for this recipe.

• 1 tbs lemon juice
• 16 strawberries, hulled
• 4 tbs honey
• Ice-cream and caramel sauce, to serve

1. Soak skewers in water for at least 2 hours to prevent them burning.
2. Preheat barbecue to medium heat. (Make sure your barbecue has been cleaned after cooking savoury foods.)
3. Drizzle lemon juice over the strawberries. Warm the honey slightly (20 seconds in the microwave on high) then brush over the strawberries. Thread 4 strawberries onto each skewer and barbecue for 1 minute each side (don't move them around or they may stick). Place 2-3 scoops of ice-cream in a bowl, drizzle with caramel sauce and serve with the strawberries.

Smokey barbecued meatball skewers

Serves 4
You'll need 12 pre-soaked bamboo skewers.

• 600g beef mince
• 1 egg, lightly beaten
• 3/4 cup fresh breadcrumbs
• 1 small brown onion, grated
• 100g rindless shortcut bacon rashers, finely chopped
• 2 garlic cloves, crushed
• 1/3 cup smokey barbecue sauce
• 2 tablespoon finely chopped fresh chives
• Olive oil cooking spray
• Salad leaves and smokey barbecue sauce, to serve

1. Combine mince, egg, breadcrumbs, onion, bacon, garlic, barbecue sauce and chives in a bowl. Season with salt and pepper. Mix to combine. Roll level tablespoons of mixture into balls. Place on a plate.
2. Thread 3 balls onto each skewer. Spray a barbecue plate or chargrill with oil. Heat over medium-high heat. Cook skewers, turning, for 5 to 7 minutes or until browned and cooked through. Serve with salad and sauce.

Barbecued vegetable pizza

Serves 4

• Olive oil cooking spray
• 2 large red capsicums, cut into thin strips
• 1 large eggplant, trimmed, cut into 5mm-thick slices
• 2 zucchini, trimmed, sliced lengthways
• 2 x 335g pizza bases
• 2/3 cup 97% fat-free pumpkin hummus (see note)
• 3 roma tomatoes, sliced lengthways
• 120g fresh low-fat ricotta
• 80g rocket leaves

1. Preheat a barbecue plate on high heat until hot. Lightly spray capsicum, eggplant and zucchini with oil. Barbecue vegetables for 3 to 4 minutes each side or until tender.
2. Preheat oven to 220°C. Place pizza bases on 2 baking trays. Spread 1/3 cup hummus over each. Top with barbecued vegetables and tomatoes. Crumble over ricotta. Bake for 10 to 15 minutes or until bases are crisp. Remove to a board. Top with rocket and season with pepper. Serve.

Barbecued garlic and chilli prawns with saffron mayonnaise

Serves 8

• 16 (about 650g) large green king prawns, peeled leaving tails intact, deveined
• 2 garlic cloves, crushed
• 1 small red chilli, finely chopped
• 2 tbs olive oil

Saffron mayonnaise

• 2 pinches of saffron threads
• 1 tbs hot water
• 2 egg yolks
• 1 cup (250ml) olive oil
• 1 1/2 tbs lemon juice

1. Combine prawns, garlic, chilli and olive oil in a medium bowl. Cover with plastic wrap and place in the fridge for 2 hours to marinate.
2. Meanwhile make mayonnaise: To make the saffron mayonnaise, place saffron and 1 tbs of hot water in a small cup and set aside for 10 minutes to soak. Place the egg yolks in the bowl of a food processor and process until frothy. With motor running, gradually add oil in a thin, steady stream and process until thick. Add lemon juice and saffron water and process until smooth. Taste and season with salt and pepper. Transfer to a container, or cover with plastic wrap and place in the fridge to chill.
3. Preheat a lightly greased barbecue or char-grill plate to high. Drizzle prawns with a little more oil. Cook, turning occasionally, for 2 minutes or until prawns change colour and curl. Serve immediately with the saffron mayonnaise.

Prawn skewers with pistachio dukkah

Serves 10

• 190 g (3/4 cup) bought aioli
• 2 tbs chopped fresh coriander
• 1kg (about 30) green prawns, peeled leaving tails intact, deveined
• Olive oil spray

Pistachio dukkah

• 40 g (1/4 cup) pistachio kernels, finely chopped
• 2 tbs sesame seeds
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp sea salt flakes
• 1/4 tsp ground black pepper

1. Combine the aioli and coriander in a bowl. To make the pistachio dukkah, combine the pistachio, sesame seeds, coriander, cumin, salt and pepper in a small bowl.
2. Preheat a barbecue grill or chargrill on medium. Thread the prawns, tail-end first, onto bamboo skewers. Roll each prawn in the pistachio dukkah and place, in a single layer, on a tray. Spray with oil.
3. Cook on the grill, turning, for 3-4 minutes or until the prawns change colour. Transfer to a serving platter. Serve with aïoli mixture.

Grilled Turkey Breast with Fresh Sage Leaves

Serves 8

• 3 tablespoons freshly squeezed lemon juice
• 3 tablespoons extra-virgin olive oil
• 28 leaves fresh sage
• 4 skinless, boneless turkey breast halves
• sea salt and freshly ground black pepper to taste
• 2 tablespoons extra-virgin olive oil
• 3 tablespoons unsalted butter
• 2 lemons, halved

1. Mix lemon juice, 3 tablespoons olive oil, and sage leaves in a large container and place turkey breast halves into the marinade. Allow meat to marinate for 30 minutes at room temperature, turning turkey breasts over occasionally.
2. Preheat grill for medium heat and lightly oil the grate.
3. Remove turkey breasts from marinade and reserve the marinade and sage leaves. Sprinkle turkey on both sides with sea salt and black pepper.
4. Grill turkey breasts on the preheated grill until they show grill marks, the meat is no longer pink inside, and an instant-read meat thermometer inserted into the thickest part of the breast reads at least 160 degrees F (70 degrees C), about 30 minutes. Turn turkey pieces over after 15 minutes.
5. While turkey is grilling, heat 2 tablespoons olive oil with unsalted butter in a large skillet over medium-high heat until hot and bubbling. Pour reserved marinade, including sage leaves, into the oil and butter and cook, stirring often, until the marinade has evaporated and the sage leaves are crisply fried, 10 to 15 minutes.
6. Transfer grilled turkey breasts to a cutting board and season again with salt and black pepper if desired; thickly slice the turkey on the diagonal and arrange on a platter, topped by fried sage leaves and garnished with lemon halves.

Red Velvet Crinkle Cookies

Yield: 30 cookies

• 3 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder*
• 2 tsp baking powder
• 1/4 tsp baking soda
• 3/4 tsp salt
• 3/4 cup unsalted butter, softened
• 1 1/3 cups granulated sugar
• 3 large eggs
• 1 Tbsp milk or buttermilk
• 1 1/2 tsp vanilla bean paste or vanilla
• 2 tsp lemon juice
• 5 tsp red food coloring
• 1 cup white chocolate chips
• 1 cup powdered sugar

1. In a mixing bowl whisk together flour, cocoa powder, baking powder, baking soda and salt for 30 seconds, set aside. 
2. In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter and granulated sugar until pale and fluffy. 
3. Mix in eggs 1 at a time, blending until combined after each addition. Mix in milk, vanilla bean paste, lemon juice and red food coloring. With mixer set on low speed, slowly add in dry ingredients and mix just until combined. Stir in white chocolate chips. 
4. Cover bowl with plastic wrap and chill 2 hours or until firm enough to shape into balls.
5. Preheat oven to 350 degrees. Pour powdered sugar into a bowl. Remove dough from refrigerator, scoop dough out and with buttered hands, shape into medium balls (about 2 1/2 Tbsp each). 
6. Roll cookie dough balls into powdered sugar and evenly coat. Transfer to Silpat or parchment paper lined baking sheets and flatten slightly, then bake in preheated oven 13 - 14 minutes. 
7. Allow to rest on cookie sheet several minutes then transfer to a wire rack to cool completely. Store in an airtight container.

*If you want them a little more chocolaty you can replace 2 - 3 Tbsp of the flour with 2 - 3 additional Tbsp of cocoa powder.

Nutella Cheesecake Mousse

Yields 5-6 Servings
Crust

• 12 Oreos (leave in cream filling. Don't use Double Stuf), finely crushed
• 2 Tbsp butter, melted

Mousse

• 1 1/3 cups heavy cream
• 4 Tbsp granulated sugar, divided
• 1 Tbsp unsweetened cocoa powder
• 8 oz cream cheese, softened
• 1/2 cup + 2 Tbsp Nutella
• 1/2 tsp vanilla extract

Topping

• 2/3 cup heavy cream
• 1 1/2 Tbsp granulated sugar
• Toasted, chopped hazelnuts (optional)
• Chocolate shavings or sprinkles (optional)

For the crust:

1. In a bowl, using a fork, blend together crushed Oreo's and melted butter until evenly coated (alternately, I just chopped the Oreos into fine crumbs in the food processor then poured the butter and and blended, scraping down sides of processor once). 
2. Divide crust mixture among 5 - 6 glass cups or dessert cups. Gently press into an even layer. Set aside in refrigerator while preparing mousse.

For the mousse:

1. In a mixing bowl, using an electric hand mixer, whip 1 1/3 cups heavy cream until soft peaks form. 
2. Add in 3 Tbsp granulated sugar and 1 Tbsp cocoa powder and whip until stiff peaks form. 
3. In a separate mixing bowl, using electric hand mixer, whip cream cheese and 1 Tbsp sugar until very smooth and fluffy. 
4. Add in Nutella and vanilla and whip until well blended and fluffy. Fold half of the whipped cream mixture into cream cheese mixture and fold until slightly combined, then add remaining half and fold just until no streaks remain. 
5. Transfer mixture to a large piping bag (you can also just spoon it into cups or use freezer Ziploc bags and cut corner, if you don't have piping bags). 
6. Remove cups from refrigerator and pipe mousse over crust in each cup, then transfer to refrigerator and chill 1 hour (or up to 12 hours).

For the topping:

1. In a mixing bowl, using an electric hand mixer, whip 2/3 cup heavy cream until soft peaks form. 
2. Add in 1 1/2 Tbsp granulated sugar and whip until stiff peaks form. 
3. Transfer to a piping bag and pipe over tops of mousse. Serve garnished with chopped hazelnuts and chocolate shavings if desired.

Barbecued fish parcels

Serving 4

• 700g kipfler potatoes, scrubbed
• 4 x 200g perch fillets, skin removed
• 250g cherry tomatoes, halved
• 1/2 cup kalamata olives, pitted
• 1/2 cup basil leaves, chopped
• Olive oil cooking spray
• 150g packet mixed salad greens
• Lemon wedges, to serve

1. Bring a large saucepan of salted water to the boil over high heat. Add potatoes. Cook for 15 to 20 minutes or until just tender. Drain. Set aside to cool slightly. Cut potato in half lengthways.
2. Preheat a barbecue plate on high heat. Cut four 50cm pieces of foil. Arrange potato slices over 1 half of each piece of foil. Top each with 1 piece fish. Combine tomatoes, olives and basil in a bowl. Spoon over fish. Spray lightly with oil.
3. Fold foil over to enclose fish. Fold up edges to seal. Place parcels, potato side down, on barbecue plate. Cook for 10 to 12 minutes or until fish is just cooked through.
4. Place salad greens on plates. Carefully open parcels. Spoon potato, fish, tomatoes and olives onto plates. Serve with lemon wedges.

Thai-style barbecued seafood

Serves 4

• 1 (200g) salmon fillet
• 1 (200g) blue-eye fillet
• 1kg medium green prawns, peeled, deveined, tails intact
• 4 cleaned calamari hoods
• Steamed jasmine rice and barbecued lime halves, to serve

Thai-style marinade

• 2 tablespoons kecap manis (sweet soy sauce )
• 2 tablespoons brown sugar
• 2 garlic cloves, crushed
• 3cm piece fresh ginger, cut into thin matchsticks
• 1 stick lemongrass (white part only), finely chopped
• 2 tablespoons lime juice
• 2 tablespoons sweet chilli sauce
• 4 kaffir lime leaves, vein removed, thinly sliced
• 2 teaspoons fish sauce

1. Make Thai-style marinade: Combine kecap manis, sugar, garlic, ginger, lemongrass, lime juice, sweet chilli sauce, kaffir lime leaves and fish sauce in a jug.
2. Cut fish into quarters. Cut calamari in half. Score inside flesh and cut into 3cm-wide pieces. Place seafood in a large bowl. Pour over marinade. Toss to coat. Refrigerate for 4 hours.
3. Drain seafood from marinade. Heat a barbecue char-grill or char-grill pan over medium heat. Cook blue-eye, for 3 to 4 minutes each side or until browned and cooked through. Transfer to a plate. Cover. Cook salmon, prawns and calamari for 2 to 3 minutes each side or until salmon is just cooked through, prawns have turned pink in color and calamari is cooked through.
4. Serve with steamed jasmine rice and barbecued lime halves.

Stuffed peppers on the barbie

Serves 6

• 2 tbsp olive oil
• 50g pine nuts
• 140g long grain rice
• 2 garlic cloves, chopped
• 350g vegetable stock
• 1 bunch spring onions sliced thinly
• 140g cherry tomatoes, halved
• 150g ball mozzarella, chopped
• 140g Gorgonzola
• handful each of parsley and basil, chopped
• 3 red and 3 yellow peppers
• string, for tying

1. Make the stuffing: heat the oil in a medium pan with a lid and fry the pine nuts until lightly toasted, then add the rice and fry until the grains are glossy. Stir in the garlic, then add the stock and bring to the boil. Cover and cook for 10 minutes, until the rice is tender.Remove from the heat, cool slightly and stir in the spring onions, cherry tomatoes, mozzarella, Gorgonzola and fresh herbs. Season well and leave to cool.
2. Stuff the peppers: cut around the stalk from one pepper, remove and set aside. Make one slit down the length of the pepper and open out gently. Remove the seeds and membrane.
3. Spoon some filling into the pepper cavity, taking care not to overfill.
4. Take about a meter length of kitchen string and wrap the center point several times around the pepper stalk, tying it firmly.
5. Top with the stalk and wrap the ends of the string several times around the pepper to secure the filling. Tie the ends in a knot.Repeat with the other peppers.
6. Barbecue the stuffed peppers over moderate heat for 15-20 minutes, turning gently until the peppers are evenly browned. Don’t worry if the string chars and if the peppers split too much – wrap them in a piece of foil and finish cooking in the foil wrappers.

Grilled Onion Raita

Yield : 2 cups

• 1 1/2 teaspoons extravirgin olive oil $
• 1 onion, cut into 1/2-inch-thick slices $
• 3/4 cup finely chopped English cucumber $
• 3/4 cup plain fat-free yogurt $
• 3/4 teaspoon cumin seeds
• 1 tablespoon minced fresh cilantro
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

1. Prepare grill.
2. Brush oil over onion. Place onion on grill rack; grill 4 minutes on each side or until browned and tender. Remove onion to a cutting board, and cool completely; chop.
3. Combine sliced onion, chopped cucumber, and remaining ingredients in a medium bowl; stir well.

Tandoori Barbecued Chicken

Serves 6

• 1.25kg (3 lb) chicken pieces, bone in
• 3 tablespoons fresh lemon juice
• 1 tablespoon salt
• 450g (16 oz) natural yoghurt, divided
• 3 tablespoons ground cumin
• 2 tablespoons ground coriander
• handful chopped fresh coriander
• 1 dessertspoon paprika
• 1/2 teaspoon ground turmeric
• 1 tablespoon salt
• 1 teaspoon freshly ground black pepper
• 6 cloves garlic, minced

1. Score the chicken parts to help absorb more flavor. Mix together the lemon juice and salt; rub into the chicken meat. Place chicken into a shallow dish.
2. Place 1/2 of the yogurt and the cumin, ground coriander, fresh coriander, paprika, turmeric, salt, pepper and garlic into a blender or food processor, and blend until smooth. Transfer to a bowl, and stir in remaining yogurt. Pour over the chicken parts, cover, and marinate in the refrigerator for at least 8 hours, or overnight.
3. Preheat barbecue for medium heat.
4. Remove chicken from the marinade; discard any remaining marinade. Barbecue the chicken 30 to 45 minutes, turning frequently to prevent burning, until juices run clear. Smaller pieces will finish cooking first.

Tandoori chicken burger with mango chutney

Serves 4

• 500g chicken breast fillets
• 100g (1/3 cup) tandoori paste
• 2 tbs Greek-style natural yoghurt
• 1 tbs fresh lemon juice
• Olive oil spray
• 1 Lebanese cucumber
• 4 large Turkish bread rolls, split, toasted
• 80g baby spinach leaves
• 3 ripe tomatoes, thinly sliced
• Fresh mint leaves, to serve
• 120g (1/3 cup) mango chutney

Minted yoghurt

• 180g (2/3 cup) Greek-style natural yoghurt
• 1 1/2 tbs shredded fresh mint

1. Cut the chicken in half horizontally. Cut each piece in half lengthways.
2. Place the tandoori paste, yoghurt and lemon juice in a shallow glass or ceramic dish and stir until well combined. Add the chicken and toss to coat. Cover with plastic wrap and place in the fridge for 10 minutes to marinate.
3. Preheat a barbecue grill or chargrill on medium-high. Lightly spray both sides of the chicken with olive oil spray. Add the chicken to the barbecue and cook for 2 minutes each side or until cooked through.
4. Meanwhile, to make the minted yoghurt, combine the yoghurt and mint in a small bowl.
5. Use a vegetable peeler to slice the cucumber lengthways into thin ribbons. Spread the minted yoghurt evenly over the base of each bread roll. Top with the spinach, tomato, cucumber, chicken and mint leaves. Top with the remaining bread and serve with the mango chutney.

Cheese Fatayer

Makes around 20 pieces

• 2 cups white flour
• 2 tablespoon powder milk
• 1 tablespoon sugar
• 1 tablespoon yeast
• 1/2 teaspoon baking powder
• a little oil
• a pinch of salt
• 1 egg
• Around 1 cup water

Stuffing

• 8 squares of Kiri Cheese
• A pinch of zataar

Topping

• Seasem Seeds
• One beaten egg

1. Mix flour, milk, sugar, yeast, baking powder,
2. oil, salt and egg together in one bowl while adding water gradually to make a combined dough.
3. Leave the dough to rest for about 20 mins until it rises.
4. Take a small amount of dough at a time and roll into a ball,
5. then flatten it and add the cheese in the middle.
6. Fold the flattened dough and close in the middle (As shown in the pic)
7. and place on the greased baking pan.
8. Brush on top of each piece with beaten egg and sprinkle with seasem seeds.
9. Repeat same process until the dough is finished.
10. Bake in oven (180 degrees) for about 20 mins or until golden brown.

Mozzarella Sticks

Serves 4

• 12 stick s of string cheese or 12 pieces of mozzarella cut into 4 x 1/2 inch sticks
• 1 1/2 cups panko-style breadcrumbs (or Progresso Italian-style Panko breadcrumbs)
• 4 teaspoons Italian seasoning
• 1/2 teaspoon table salt
• Freshly ground pepper to taste
• 4 eggs
• 1 cup of all-purpose flour
• Oil for frying

1. Spread the flour and breadcrumbs on separate plates (pie plates work well for this). Add the Italian seasoning, salt and pepper to the breadcrumbs and mix well. Place the eggs in a small bowl and beat them lightly.
2. Drop a piece of cheese into the flour and roll it around until it is well covered. Shake off the excess flour and dip the cheese into the egg mixture before rolling it in the breadcrumbs until well coated. One last time, dip the breadcrumb coated cheese back into the beaten egg and roll again in breadcrumbs to create an extra crispy coating. Set aside on a clean plate and repeat with the remaining cheese sticks. Once all of the mozzarella has been breaded, place the plate into the freezer uncovered and freeze until the breadcrumb coating is firm, at least 2 hours.
3. Pour enough oil into a large heavy-bottomed pot to come to a depth of at least 2 inches. Using an candy thermometer, heat oil until it reaches a temperature of 350°. Fry the mozzarella sticks in batches, being careful not to overwhelm the oil, until crispy and browned on the exterior, about 5 minutes. Drain on paper towels.
4. Repeat with remaining mozzarella, allowing the oil temperature to rise back to 350° between batches. You can place the finished mozzarella sticks in a 200° oven to keep them warm while the others fry.

Cinnamon Sugar Churros and Chocolate Sauce

Makes 30 mini Churros
For the churros:

• 1 cup water
• ½ cup butter
• ¼ teaspoon salt
• 1 Tablespoon sugar
• 1 cup all-purpose flour
• 3 eggs, beaten
• Oil for frying
• ½ cup sugar
• 1 teaspoon ground cinnamon

For the chocolate sauce:

• ½ Tablespoons cornstarch
• 1 cup milk
• 2 ounces semi sweet chocolate
• 3 Tablespoons sugar

For the churros:

1. Combine water, butter, salt, and sugar in a medium sized saucepan and bring to a boil. Using a wooden spoon, stir in the flour then remove from heat. Continue to stir until the mixture begins to adhere to itself and form a ball.
2. Transfer the mixture to the bowl of an electric mixer then beat it for 1 or 2 minutes just to cool it down slightly.
3. With the mixer on slow speed, add the eggs, one at a time, beating until each addition is incorporated. Mixture should be smooth and shiny. Let the dough rest while you preheat the oil.
4. Pour enough oil into the pan to be a least 2 inches high. Heat to 350-375 degrees.
5. Meanwhile, make the chocolate sauce.

For the chocolate sauce:

1. Heat ½ cup of the milk and the chocolate in a small sauce pan until chocolate is melted. Whisk cornstarch into the remaining ½ cup of milk. Bring the melted chocolate mixture to a boil then whisk in cornstarch mixture and sugar. Reduce heat to low and simmer, stirring often, until mixture is thickened, about 5 minutes. Remove from heat.
2. For frying:
3. Transfer the churro dough to a pastry bag fitted with a large star tip. Grab a pair of scissors, a plate or baking pan lined with paper towels, and a bowl with the ½ cup of sugar and 1 teaspoon cinnamon whisked together.
4. Over the pot of hot oil, squeeze the churro dough to about 4 inches in length then use the scissors to cut them off into the hot oil. You should be able to cook 3-4 at a time, depending on the size of your pot. Cook churros until golden on both sides, or about 1-2 minutes per side.
5. Place finished churros on the paper towel to drain. When they’re just cool enough to handle, roll them in the cinnamon sugar mixture. Serve warm with chocolate sauce.