Classic Cornbread Recipe

This is a lovely accompaniment to a rack of lamb

12 pieces

Ingredients:

125 g polenta or cornmeal
125g white flour
2 tspoon salt
1 tsp bicarbonate soda
2 eggs
1 tsp honey
150g yoghurt
150 ml milk
25g butter

Method:
23cm baking tin
Mix together dry ingredients
Whisk together we ingredients
Add one to the other
bake at 220 degrees celsius for 20 minutes

I added Woolworth sundried tomatoes and finely chopped leek.
You can add chilli, pumpkin, kumara or whatever.

Danish bread pudding with wild elderberries (or other wild berries)

Delicious and an excellent way of using leftover food. 600 g.breadcrumbs,1 Tsp cream,100 g. sugar,the seeds from half a vanilla pod,4 eggs,1 Tsp crushed hazel nuts, 10 Tsp wild elderberries (or raspberries,blueberries,redcurrants,cranberries) Elderberry jam or other dark berry jam Pre-eat the oven to 175˚C (350˚F). Place the breadcrumbs, cream, eggs, sugar and hazel nuts in a bowl and mix to a smooth paste. Smear bottom of a greased fireproof dish with jam.Place over jam the berries. Pour the mixture on top and top with the remaining berries. Bake the pudding in the oven for 30 minutes. Check to see if it is ready by inserting a knife. If the knife comes out clean then the pudding is ready.

Indian roast potatoes and Vegetarian curry w quince paste (Slowcooker recipe)

Smallish potatoes are best for this recipe! Ones from your garden, even better! 900g potatoes, unpeeled 2 x 15ml tablespoons rice bran oil 2 tsp tumeric 1 tsp fennel seeds 1 tsp cumin seeds 1 tsp mustard seeds, black or yellow whichever ... 1 bulb garlic 1 onion lime juice salt Preheat oven to 200 degrees. Cut unpeeled potatoes into 2-3cm cubes Use mortar and pestle to grind all spices together to release flavour Put potatoe cubes into a bag with oil and spices and shake until cubes are covered in aromatic mix! Use old bread bags or supermarket plastic bags. Tip onto a baking dish and scaterr cloves of unpeeled garlic over cubes. Cook for 1 hour. Marinade thinly diced onion in lime juice. When potatoes are done sprinkle lime onions over the potatoes. Delish! Vegetarian Curry 2 x 15ml tablespoons rice bran oil 1 onion, peeled and cut into half moons salt Tsp grated ginger 1 tsp tumeric 1 tsp ground cumin 1 tsp ground coriander 1 tsp ground ginger 2 x cans coconut milk 600ml Marigold vege stock, or any stock will do 1 tsp suger 1 Tsp quince paste (substitute for tamarind paste) 350g cauli, broken into florets 350g broccoli, broken into florets 100g frozen beans 125g baby corn 150g peas Add to slow cooker: oil Sliced onion salt spices coconut milk stock sugar quince paste 2 hours before serving, add cauli and broccoli florets, beans, peas and corn.

Hot spicy elderberry drink

My partner is complaining of a sore throat this morning so I went to it and tried the spicy elderberry drink spoken to me about by some ladies at the Gore Revive, Relax, Retail Expo over the weekend. Splurge of elderberry syrup Pinch of nutmeg and cinnamon Some grated fresh ginger (there is nothing wrong with using Pam's chopped ginger ina jar) Squeeze of lemon Top up with hot water

Elderberry - More recipes to come!

To come ... Elderberry pavalova Lamb rack with an elder glaze Lamb fillet rosemary/elderberry marinade Cold/ hot throat soother, and more! This site does not include any recipes that I have not tried. The above still have to be tried and errored and will go onto the website for the correct, reliable and delish recipes. Cheers

Elderberry (or other) Turkish Delight

Turkish Delight is a candy that originated in Turkey in the 1700's. The candy was featured in "The Lion, the Witch and the Wardrobe", by C.S Lewis. The White Witch tempted a character, Edmund, with Turkish Delight. This easy Turkish Delight recipe will tempt you, too!

Prep Time: 15 minutes Cook Time: 2 hour, 10 minutes Total Time: 2 hour, 25 minutes Ingredients: 4 cups granulated sugar 1 1/4 cups cornstarch 1 teaspoon cream of tartar 4 1/4 cups water 1 tablespoon lemon juice 1 1/2 tablespoons elderberry juice or syrup 1 cup icing sugar Vegetable oil or shortening Preparation: In a 9 inch baking pan, grease the sides and bottom with vegetable oil or shortening. Line with wax paper and grease the wax paper. In a saucepan, combine lemon juice, sugar and 1 1/2 cups water on medium heat. Stir constantly until sugar dissolves. Allow mixture to boil. Reduce heat to low and allow to simmer, until the mixture reaches 240 degrees on a candy thermometer. Remove from heat and set aside. An alternate method offered to know when the sugar mixture is ready is by putting a handbowl of cold water next to the sauce pan and periodically test by pouring a drop of sugar into the cold water. If the sugar dilutes in the cold water it's not ready, if it turns to candy it is not ready, if it forms a ball is it ready! Combine cream of tartar, 1 cup corn starch and remaining water in saucepan over medium heat. Stir until all lumps are gone and the mixture begins to boil. Stop stirring when the mixture has a glue like consistency. Stir in the lemon juice, water and sugar mixture. Stir constantly for about 5 minutes. Reduce heat to low, and allow to simmer for 1 hour, stirring frequently. Once the mixture has become a golden color, stir in elderberry. Pour mixture into wax paper lined pan. Spread evenly and allow to cool overnight. Once it has cooled overnight, sift together confectioners sugar and remaining cornstarch. Turn over baking pan containing Turkish delight onto clean counter or table and cut with oiled knife into one inch pieces. Coat with confectioners sugar mixture. Serve or store in airtight container in layers separated with wax or parchment paper. Amended from http://mideastfood.about.com/od/dessertssweetspastries/r/turkishdelight.htm