Corn and Potato Chowder

Ingredients

• 2 tsp olive oil
• 1 brown onion, sliced
• 2 garlic cloves, crushed
• 500g washed potatoes, unpeeled, cut into 3cm chunks
• 1L (4 cups) chicken or vegetable stock
• 3 fresh corn, kernels cut off or 440g can corn kernels, drained
• 125mls (1/2 cup) thin cream
• Ground black pepper, to taste

1. Heat the olive oil in a large saucepan over medium heat and cook the onion and garlic for 5 minutes or until onion is soft. Stir in the potatoes and stock and bring to the boil.
   
2. Reduce heat and simmer, uncovered, for 5 minutes and then add the fresh corn. cook a further 10 - 15 minutes until the potatoes are tender. Add the cream and simmer gently, uncovered, for 5 minutes. Season with pepper and serve hot.

Apple Blueberry and Almond Cake

Ingredients
125 g butter, softened
125 g (1/2 cup) castor sugar
1 tsp vanilla extract
2 eggs, beaten
100 g (3/4 cup) SR flour
50 ml milk
125 g ground almonds
1 large apple, peeled, cored and sliced
100g blueberries

Topping
125 g butter, melted
2 eggs
125 g (1/2 cup) castor sugar
1 tsp ground cinnamon
50 g flaked almonds

Preheat oven to 180 deg C. Grease and line base of a 20 cm spring form cake tin.
Beat butter, sugar and vanilla until fluffy and then gradually beat in eggs, one at a time. Add a little sifted flour if it looks like separating. Lightly fold in remaining flour, milk and half the almonds until combined.
Spread into base of cake tin. Sprinkle with remaining ground almonds and then top with apple and blueberries.
To make topping, put melted butter in a bowl and whisk in eggs, sugar and cinnamon.
Pour over cake. Sprinkle with flaked almonds. Bake for about 60 minutes; when ready, it should be firm to the touch and a skewer inserted in the centre it should come out clean. Cool completely in the tin before turning out. Dust with a little icing sugar.

Potato Curry

Ingredients

 4 lg potatoes 1 Tbl oil 1 tsp cumin seeds 1 tsp coriander seeds 2 tsp mustard seeds 2 Tbl sesame seeds 1/2 tsp turmeric 2 tsp chopped chilli 2 tsp finely grated lemon zest 3 Tbl lemon juice

 -Boil potatoes until tender and then drain and leave to cool. Once cool, peel and chop them into cubes. -Heat oil in a fry pan over medium heat. Cook the cumin, coriander and sesame seeds for one minute stirring constantly. Add the sesame seeds and cook for 1-2 minutes stirring until golden. Add turmeric, chilli, potato, lemon juice and zest. -Stir until well combined and heated through and season to taste.