Spinach and Potato Casserole

Ingredients
450 g potatoes, diced and parboiled
1 kg spinach, chopped finely
1 onion, chopped finely
2 cloves garlic, crushed
1 green chili, chopped finely
1/2 tsp. turmeric
1/2 tsp. ground mixed spice
1/2 - 1 cup cottage cheese
1/2 tsp. mustard seeds
oil
salt

Method
1. Heat oil in wok and lightly fry potatoes to golden brown. Remove and keep warm.
2. Fry onion (in more oil if needed) until it begins to brown, then add garlic and chili.
3. Add spinach, turmeric and spice. Increase heat and cook 5 min, stirring as needed.
4. Add cottage cheese, mustard, potato and salt. Stir and cook gently 5 min more.

Choc-chip biscuits

Ingredients
125g Unsalted Butter, chopped
100g (1/2 cup, firmly packed) brown sugar
1 egg
1 tsp vanilla essence
225g (1 1/2 cups) Self Raising Flour
190g (1 cup) Cooking Choc Bits

Method
Preheat oven to 180°C. Line 2 baking trays with baking paper.
Place the butter, brown sugar, egg and vanilla in the bowl of a food processor and process until the mixture is creamy.
Transfer to a large bowl. Sift in the flour. Add the choc bits. Use a wooden spoon to mix until well combined.

Place dessertspoonfuls of the mixture, about 4cm apart, on the lined trays. Bake in oven for 12 minutes or until golden. Set aside on the trays for 5 minutes to cool before transferring to a wire rack to cool completely.

Banana Berry Yoghurt Muffins

Ingredients
2 cups wholemeal self-raising flour

1/2 cup self-raising flour
1 tsp ground cinnamon
1/2 cup brown sugar
1 cup banana, mashed
1 tsp vanilla extract
1 egg, lightly beaten
1 3/4 cups berry yoghurt
1/4 cup extra-light olive oil
1/2 cup frozen or fresh blueberries

Method
Preheat oven to 190C (170C fan-forced). Line a 12-hole, 1/3 cup capacity muffin pan with paper cases.


Combine flours, cinnamon and sugar in a large bowl. Make a well. Add banana, vanilla, egg, yoghurt and oil. Stir until just combined. Spoon into paper cases. Top with blueberries.

Bake for 20 to 25 minutes. Stand in pans for 2 minutes. Transfer to a wire rack to cool.

Banana & Choc Chip Muffins

Ingredients:
60g butter

2 cups self-raising flour
1/2 cup caster sugar
1/2 cup milk
2 eggs
2 ripe bananas, mashed
1 cup Choc Bits

Method:

Preheat oven to 200°C. Line a muffin tray (12 sections) with paper cases. Melt butter in a small saucepan. Set aside to cool slightly.


Sift flour into a mixing bowl. Stir in sugar. Make a well in the centre of dry ingredients.


Lightly beat milk, eggs and butter in a jug. Add to dry ingredients, along with mashed banana. Using a wooden spoon, gently mix ingredients until just combined. Stir in choc bits. Don't beat the mixture.


Spoon the mixture evenly into the muffin cases. Bake for 20 minutes or until firm on top when lightly touched. Leave in the tray for 3 minutes. Transfer the muffins to a rack to cool.

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.