125g butter

250ml brown sugar

15ml golden syrup

5ml bicarbonate of soda

250ml rolled oats

250ml cake flour

250ml coconut

Preheat oven to 180 C

Greace a baking tray (24x34cm)

Place butter, brown sugar and syrup in a saucepan, heat over low heat untill butter has melted

Add bicarbonate of soda and stir untill well mixed

Mix the rolled oats, coconut and flour in a bowl and pour in the hot syrup

Stir untill well mixed and put mixture into prepared baking tray

Press it well down with the back of a spoon, bake for 15-20 minutes untill golden brown

Remove from the oven and cut into squares while crunchies are still warm.

Allow to cool in tray before lifting out.

250g dates chopped
250g butter
210g sugar
150g rice crispies

Add raisins or nuts or coconut (if prefer)
Put dates, butter and sugar in saucepan, stir over moderate heat untill smooth.
Remove from heat and add rice crispies and stir.
Press into dish, leave to cool in fridge, cut into squares

PASTRY
2cups flour
half cup sugar
half cup butter
2 ts baking powder
1 egg
MIX – PRESS into tart pan and bake blind for about 15 min
FILLING
4 and half cup milk
three quarter cup sugar
2 and half TBS flour
3 and half TBS maizena
3 TBS butter
3 eggs
Bring the milk to just UNDER the boil
Add the butter
Mix sugar, flour and maizena and egg
Add to milk, stirring all the time, untill thick
Add to pastry case
Dust with cinnamon

250g butter at room temperature
65g icing sugar
5ml vanilla
315g flour, sifted
5ml cinnamon
1ml salt
FOR THE CINNAMON SUGAR, sift together
65g icing sugar
2ml cinnamon
Preheat oven to 190 degrees C
Beat together butter and sugar, till light and fluffy
Add vanilla,
Sift flour, cinnamon and salt
Add to creamed mixture and mix well.
Use your fingers to form a dough. Cover and refrigerate for about 30 min.
Shape dough into balls. (about 40) Flatten each with a fork
bake for 12-15 minutes till pale golden brown.
While still hot, rol in cinnamon sugar mixture.
cool on wire rack

200 ml icing sugar
350 g butter softened
5 ml vanilla
500 ml flour sifted
200 ml corn flour
Cream together icing sugar and butter till pale and light.
Add vanilla, flour and corn flour mix till smooth
bake at 180 for 12-15 mins dust with icing sugar or
dip in melted chocolate.

150g (one big bag) salt & vinegar crisps
2 cups grated cheese (200 grams)
1 cup flour
125 g melted margarine
crush crisps mix in flour and margarine and cheese.
roll into balls
squash using fo

3 cups sugar
4 TBS butter
3 cups water
Boil all together for 5 minuts.
Add
1 cup cream
1 cup milk
3 TBS custard powder
1 ts vanilla WAFEL SAUCE
3 cups sugar
4 TBS butter
3 cups water
Boil all together for 5 minuts.
Add
1 cup cream
1 cup milk
3 TBS custard powder
1 ts vanilla WAFEL SAUCE
3 cups sugar
4 TBS butter
3 cups water
Boil all together for 5 minuts.
Add
1 cup cream
1 cup milk
3 TBS custard powder
1 ts vanilla WAFEL SAUCE
3 cups sugar
4 TBS butter
3 cups water
Boil all together for 5 minuts.
Add
1 cup cream
1 cup milk
3 TBS custard powder
1 ts vanilla WAFEL SAUCE
3 cups sugar
4 TBS butter
3 cups water
Boil all together for 5 minuts.
Add
1 cup cream
1 cup milk
3 TBS custard powder
1 ts vanilla WAFEL SAUCE
3 cups sugar
4 TBS butter
3 cups water
Boil all together for 5 minuts.
Add
1 cup cream
1 cup milk
3 TBS custard powder
1 ts vanilla WAFEL SAUCE
3 cups sugar
4 TBS butter
3 cups water
Boil all together for 5 minuts.
Add
1 cup cream
1 cup milk
3 TBS custard powder
1 ts vanilla WAFEL SAUCE
3 cups sugar
4 TBS butter
3 cups water
Boil all together for 5 minuts.
Add
1 cup cream
1 cup milk
3 TBS custard powder
1 ts vanilla WAFEL SAUCE
3 cups sugar
4 TBS butter
3 cups water
Boil all together for 5 minuts.
Add
1 cup cream
1 cup milk
3 TBS custard powder
1 ts vanilla WAFEL SAUCE
3 cups sugar
4 TBS butter
3 cups water
Boil all together for 5 minuts.
Add
1 cup cream
1 cup milk
3 TBS custard powder
1 ts vanilla WAFEL SAUCE
3 cups sugar
4 TBS butter
3 cups water
Boil all together for 5 minuts.
Add
1 cup cream
1 cup milk
3 TBS custard powder
1 ts vanilla WAFEL SAUCE
3 cups sugar
4 TBS butter
3 cups water
Boil all together for 5 minuts.
Add
1 cup cream
1 cup milk
3 TBS custard powder
1 ts vanilla WAFEL SAUCE
3 cups sugar
4 TBS butter
3 cups water
Boil all together for 5 minuts.
Add
1 cup cream
1 cup milk
3 TBS custard powder
1 ts vanilla WAFEL SAUCE
3 cups sugar
4 TBS butter
3 cups water
Boil all together for 5 minuts.
Add
1 cup cream
1 cup milk
3 TBS custard powder
1 ts vanilla WAFEL SAUCE
3 cups sugar
4 TBS butter
3 cups water
Boil all together for 5 minuts.
Add
1 cup cream
1 cup milk
3 TBS custard powder
1 ts vanilla WAFEL SAUCE
3 cups sugar
4 TBS butter
3 cups water
Boil all together for 5 minuts.
Add
1 cup cream
1 cup milk
3 TBS custard powder
1 ts vanilla WAFEL SAUCE
3 cups sugar
4 TBS butter
3 cups water
Boil all together for 5 minuts.
Add
1 cup cream
1 cup milk
3 TBS custard powder
1 ts vanilla

For the Pastry:
cold salted butter 130 g cubed
cake flour 200 g sifted
fine salt, a pinch
iced water, 2 – 4 Tbsp

For the Filling:
butter 55 g

olive oil, for frying
onions 750 g peeled and cut into chunks
cream 1½ cups
large free-range eggs, 2
free-range egg yolk, 1
Dijon mustard, 4 tsp
fresh thyme leaves, 2 tsp
Gruyère cheese 120 g grated
sea salt and freshly ground black pepper, to taste
nutmeg, freshly grated, to taste

To make the pastry, preheat the oven to 180° C.

Place the butter, flour and salt in a food processor and process until the mixture resembles fin bread crumbs.

Slowly add the water. Process until it comes together and forms a dough. Do not over-mix!

Tip the pastry out onto a lightly floured surface and gently work it until smooth. Wrap in clingfilm and chill for one hour. Roll out the pastry until very thin on a lightly floured surface.

Spray a 28 cm fluted tart case with cooking spray and line with pastry. Prick the base with a fork and return to the fridge for 15 minutes.

Blind bake the tart base for 15 -20 minutes, then remove the baking paper and baking beans and bake for a further 10 – 15 minutes, or until lightly golden, especially the base. Remove from oven and allow to cool.

To make the filling, heat the butter and a splash of olive oil in a large saucepan.

Gently sweat onions for one hour, or until caramelised. Remove from the heat and allow to cool.

Mix the cream, eggs, egg yolk, mustard, thyme, 100 g cheese salt and pepper.

Place the cooled tart base on a baking sheet and pile the onions onto the base.

Pour the filling into the case until it is just full. There may be some filling left over, but don’t make the tart too full as it will bubble over when baking.

Sprinkle with the nutmeg and remaining cheese. Bake for 45 minutes or until the filling is golden and set. Allow to cool slightly, then serve.

45 ml (3 tbsp) sunflower oil
6 whole cardamom pods
2 ml (½ tsp) whole coriander
2 onions, chopped
5-10 ml (1-2 tsp) crushed dried chilli
small bunch fresh coriander leaves
25 ml (5 tsp) grated fresh ginger
10 ml (2 tsp) fresh ginger
10 ml (2 tsp) turmeric
1.5 Kg lamb knuckles
4 tomatoes, skinned and diced
3 potatoes, peeled and diced
250 ml (1 cup) brown lentils, well washed
500 ml (2 cups) vegetable stock
salt to taste

Heat oil in a heavy-based saucepan until hot but not smoking.

Add whole cardamom pods,coriander and cinnamon sticks and leave for a minute or two, covered, to allow spices to pop and release their aroma.

Add garlic and onions ans saute briefly, until onions are translucent. Add remaining spices and mix well.

Add a little more oil and heat, then add lamb knuckles and brown quickly on all sides.

Add the tomatoes, potatoes and lentils and mix thoroughly.

Pour vegetable stock over, reduce temperature and simmer gently, covered for 1½ hours or until meat is tender and sauce thickened.

Serve curry on steamed rice, accompanied by sambals, raitia and poppadums or naan bread.