Ginger Ale Fruit Cake, Evelyne A

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My lovely friend Janet, who we all lost a little time ago, cooked these two things with me often. We met on the street at the Cobargo Market and ended up cooking together, making jams and pickles, sharing our love of food and good times.

Aahh, the fruit cake! How many people say, “NO, I don’t eat fruit cake”? Well, that’s because they have never eaten a good one. And lots of recipes make it sound difficult and expensive.

Trust me, this one will change many minds, give … Read more »

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Prawn Cakes, Evelyne A

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2 cups fresh bread crumbs, white is best (1 bread roll)
3 tablespoons sweet chilli sauce
3 tablespoons rice flour
1 egg white, beaten
500g green prawn meat
8 finely shredded kaffir lime leaves (take out hard middle stem)

  1. Process all, not too smooth
  2. I make the ‘cakes’ soup spoon size, and, very importantly, keep your hands wet—have a bowl of cold water beside you.
  3. Cook in hot oil for a minute or two.
  4. Serve with a dipping sauce and salad. … Read more »

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Rhubarb and Ginger Chutney

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Evelyne A

1 kilo rhubarb [washed and cut into 2-3 centimetre pieces]
350ml red wine vinegar
650ml malt vinegar
4 cloves garlic, peeled and finely chopped
545 grams raisins
455 grams chopped dates
470 grams sugar
2 tablespoons salt
1.5 tablespoons Cayenne pepper [yes, tablespoons]
115 grams stem ginger in syrup finely chopped.  Janet and I used our own ginger marmalade. A good quality commercial one does the job but … Read more »

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Goats Cheese Tart & Salad

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Lynne Ford

Preparation time 15 mins Cooking time 15 minutes

Ingredients (serves four)
4x100g crottins de cabercou or a similar goats cheese. (You can use a goats cheese that is not too soft or even a camembertReady-made puff pastry
1 desert spoon of poppy seeds or sesame seeds
200g of berries (raspberries, blueberries, red fruits, cherries)

Salad

2 teaspoons of roughly broken shelled walnuts 50g mixed salad leaves
6tbs of Olive Oil
1tbs … Read more »

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Banana Ice-cream

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Lynne Ford

This is indeed an extremely easy and economical dessert and a great way to use your very ripe bananas.

4 Bananas sliced and frozen on a tray 2 tablespoons of icing Sugar
1 vanilla pod
1 teaspoon of vanilla extract
4 tablespoons of crème fraise

To make the ice cream, simply place the frozen bananas in a food processor with the seeds from the vanilla pod, … Read more »

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One pot wonder: baked mushroom and rosemary risotto

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Chris Haynes

What could be any more comforting than a steaming bowl of risotto in winter. The great thing about this recipe you don’t have to stand over a pan for 25 minutes ladling in your stock. You get to enjoy  another glass of wine while waiting for this one pot beauty to cook unaided.

¼ cup olive oil
1 onion chopped
2 cloves garlic chopped
200g Swiss brown mushrooms sliced
200g button mushrooms … Read more »

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