breakfast mid morning snacks lunch afternoon...

1 breakfast

23 mid morning snacks

41 lunch

67 afternoon tea

89 dinner

7

What happens when a family go on

an adventure to explore local produce,

take time out together and introduce

their children to the love of cooking?

From the laid-back, sun drenched beaches

of Mauritius to the dreamy, snow

capped mountains of the French Alps...

The Holiday Table is born!

Il Maurice, a beautiful island off the coast of

Africa, vibrant, warm, and gentle, inspires

recipes for Summer. Fresh pineapple, caesar

salads, braaied fish; amazingly simple great

tasting recipes that are perfect for hot summer

days and balmy evenings. Il Mauritius, an

English and French speaking island off the

east coast of Madagascar, with a population

of around 1.1 million is truly a little gem, their

warmth and hospitality and love of children

don’t go unnoticed by its visitors.

Haute Savoie, France, inspires hearty

breakfasts, stews and roasts what winter is

really all about. The days are long, active and

exhilarating, nights are slow, time to recap,

and contemplate. Laughter over roasts and

red wine. Good conversations around log fires,

well into the night. Les Carroz is a tiny village

in the Grand Massif, situated in the south

eastern corner of France, idyllic, peaceful and

extremely child friendly.

Use The Holiday Table when you’re

entertaining, looking for a good idea to keep

children busy baking or needing to make a

meal in 10 minutes... hope you enjoy it!

3

1½ cups plain flour

1 teaspoon baking powder

pinch of salt

½ teaspoon sugar

1 egg

500ml buttermilk

1 teaspoon melted butter

The all time BEST breakfast as far as kids are concerned! Honor, Mimi, Hannah and Ben’s favourite.

Sift four, baking powder, sugar and salt into a bowl.

Beat egg then add buttermilk, add together with dry ingredients and whisk until batter is smooth.

Add melted butter and stir so that batter is the consistency of cream. Swirl a little batter in a small, greased crepe pan or frying pan and cook over medium heat until each side is lightly golden.

Serve with lemon and sugar.

Makes ±10

The beauty of making pancakes for breakfast is that you seem to get all the help in the world, kids love flipping them and making a cinnamon and sugar mix, and of course helping to eat them at the end.

5

muesli

honey

yoghurt

2 tablespoons berries

Pour some thick sweet honey into the base of a cup or glass.

Sprinkle the muesli on top, then add a large dollop of plain

yoghurt and top with berries.

Serve with a spoon.

The girls love this for breakfast and it’s also a great option as an afternoon snack to tide them over until dinner time.

BREAKFAST

7

2 cups grated cheese

1½ cups milk

1½ cups flour

4 teaspoons baking powder

salt and pepper

½-1 teaspoon mustard powder

chives or fresh spinach (optional if you have some left over in the fridge)

Sieve flour into a bowl, add baking powder, mustard powder, salt, pepper and grated cheese then pour in milk. Mix everything together. Spoon mixture into a greased muffin tray and bake at 180oC until golden brown.

Serve with parma ham or lightly scrambled eggs.

This is such a holiday breakfast, whenever I make these the kids roll out of bed and into the kitchen to be greeted by the comforting smell of cheese baking in

the oven.

Preparation time: 5 minutes

Cooking time: About 15 minutes.

BREAKFAST

9

instant oats or cooking oats

frozen berries

milk

Top piping hot oat porridge with frozen blueberries and raspberries (also nice to try the mixed berries, available in supermarket freezers).

Sprinkle with brown sugar and pour a little milk over it.

The berries will thaw in the hot porridge in no time, making the porridge a perfect temperature for little ones to eat

straight away.

I love to make this in mid-winter, it really fills you up. It’s very comforting to eat a bowl of hot porridge when it’s freezing outside.

11

1 cup berries/banana

2 glasses milk

½ glass apple juice

4 tablespoons frozen yoghurt or ice cream

1 teaspoon protein powder (available at health stores or health section of most stores)

½ Weetbix

This is my favourite breakfast when everyone has to get going and we haven’t got time for a proper sit down meal. If you’ve planned a day out sightseeing or an early morning trip, this is perfect.

The secret is to add some protein powder, this gives sustained energy.

Place 4 scoops frozen yoghurt/ice cream into a blender.

Add berries (fresh or frozen will do), protein powder and Weetbix. Then pour in apple juice and milk.

Blend for about 30 seconds until everything is mixed together and has turned a delicious pinky colour.

By this time everyone has their glass ready and all you have to do is pour and serve!!!

Serves 4

If berries are not in season, try looking in freezer section of supermarket. They usually have, and then if you have banana lovers in your family you can always substitute the berries for a whole banana and add a half teaspoon of honey for flavour before blending.

13

2 fresh avos

1 packet bacon

6 slices wholemeal bread

Adults' favourite, however sometimes little ones are not so keen on the avo, so I usually do this with a side portion of French toast.

Grill bacon until nice and crispy, when nearly ready pop some wholemeal bread in toaster then top with freshly sliced avo and lastly the bacon.

For little ones: While bacon is cooking make the French toast and serve with a little bacon.

Very easy but very delicious!!

Serves 6

15

fresh bagels, sesame seed or poppy seed

cream cheese

smoked salmon

1 lemon

Cut your bagel in ½ so that you can fill it and then place top ½ over filling.

Smear a generous portion of cream cheese onto one side, then top with your freshly smoked salmon. Squeeze a little lemon juice for flavour and grind some black pepper.

This is great with a good cup of steamy coffee.

The beauty of this breakfast is that it's portable, so if the scenery is particularly beautiful, sitting on the beach watching the waves break or climbing up a steep hill to see the views from where you’re staying, this is perfect to make up and take with you.

I love making these if we are in a very basic setting, somehow you really feel special eating such good food whilst roughing it a little... aaah lifes' simple pleasures!

17

bacon

eggs

tomatoes

CORN FRITTERS

4 large eggs

150g drained canned corn

½ cup sour cream

¼ cup cornflour

1 teaspoon salt

½ cup firmly chopped chives

No matter where we are, when I’ve got bacon grilling in the oven, eggs on the stove and everyone comes through for breakfast, I can sense a kind of groundedness within my family. Somehow everything just seems right with the world, when there's a full English breakfast on the go.

Prepare corn fritters first.

Whisk eggs and sour cream, then mix in corn and all the remaining ingredients.

Fry in butter or cooking oil in a moderately hot frying pan until golden on the bottom and firm on the top. Flip over and cook until done.

Once these are made place pan on a stove top that is warm whilst preparing the rest of breakfast.

Grill bacon rashers, I drizzle honey over the bacon before grilling for extra flavour and add some thickly sliced tomatoes on the side to grill.

Fry or scramble your eggs, whichever everyone prefers, pop bread in toaster.

Voila! You will be the hero of the day!

Makes 6 good size fritters

19

1 packet bacon

1 punnet fresh cherry/roma tomatoes or thick sliced garden tomatoes

CORN FRITTERS

2 eggs, separated

½ teaspoon salt

3 teaspoons plain flour

150g drained canned corn

This is actually quite a quick and simple breakfast, with lots of flavour.

Prepare your fritters, whisk egg whites with salt until stiffish. In another bowl whisk egg yolks for 2-3 minutes.

Fold in the flour and sweetcorn, then the whites.

Make sure everything is combined well.

Heat a non-stick frying pan and dollop out the fritters, cook for ±2 minutes per side.

Grill a little bacon and sauté your cherry tomatoes in a pan with a little olive oil, salt and pepper.

Once bacon ready, place on top of your fritter then finish with some cherry tomatoes.

I do find children are not always keen on cooked tomatoes, so I sometimes cut a few fresh ones for the table and put a few little yoghurts out and everyone seems to be happy.

Enjoy, it's Ben and my favourite!

Serves 8-10

21

assortment of local cheeses

yoghurts

fresh croissants or baguettes from your bakery (can be bought the night before if need be)

cold meats, salami, hams etc

I find when we are in a very cold climate your palate changes as to what food your body enjoys. Suddenly you have cravings for hot chocolate at all times of the day and a large hearty breakfast becomes very appealing.

I often do this breakfast when we’re on holiday and it’s freezing or snowing outside and you’d rather not wake up early to prepare any breakfast, however it still ranks as one of my families favourites:

Simply lay everything out on the table: cheeses, ham, croissants and a few yoghurts and let everyone help themselves!

Sometimes I do some quick scrambled eggs with this just to give everyone something warm and delicious to fill their croissants and baguettes with.

BREAKFAST

25

2 cups flour

10 tablespoons butter

½ cup caster sugar

1 teaspoon vanilla essence

Preheat oven to 175oC.

Sieve flour and mix all ingredients together using your fingertips to make a sort of crumble. Add more butter if too dry, consistency should be crumbly and slightly sticky. Then once everything is nicely mixed in roll this into a ball.

Wrap the ball in some cling wrap and place in fridge for 15 minutes. Take out and roll out with a rolling pin on a lightly floured surface.

Using a cookie cutter or the rim of a glass, cut out your shapes/cookies. Place cookies on a sheet of wax paper on a baking tray.

Decorate with hundreds and thousands and a cherry in the middle then place in oven to bake, for 10-15 minutes or dust with icing sugar after baking.

This recipe is so easy, I let my older children make it by themselves and just assist with the hot oven.

Lots of fun for a rainy afternoon.

Excellent recipe for children to try on their own.

27

4 courgette (±750g)

5-6 spring onions, finely chopped

250g feta cheese

small bunch fresh parsley, chopped

small bunch fresh mint, chopped plus extra to sprinkle over at end

1 tablespoon dried mint

1 teaspoon paprika

140g plain flour

salt and pepper

3 eggs, beaten

olive oil for frying

3-4 limes

Healthy, easy to make and kids love them!

Coarsely grate courgette.

Spread the little shards out on a tea towel and leave for 20 minutes to get rid of any excess wetness.

Put the chopped spring onions in a bowl and crumble in the feta.

Stir in the chopped parsley and mint, along with the dried mint and paprika. Add the flour and season well with salt and pepper.

Gradually add the beaten eggs and mix thoroughly before stirring in the drained grated courgette.

The batter will appear straggly and lumpy, this is correct.

Heat a few tablespoons of oil in the frying pan and drop heaped dessert-spoons of mixture into the hot oil, flattening the little cakes down with the back of spoon as you go. I prefer to grill them in the oven.

Cook patties for 2 minutes each side, until golden. Chop up limes and place them on edges of plate.

Sprinkle over a little more chopped mint and eat them just as they are, spritzed with lime juice as you go.

Preparation time: 30 minutes Cooking time: 10 minutes Makes 25

29

2 eggs

1 cup brown sugar

1/3 cup oil

2 cups bran

2½ cups nutty wheat flour

¾ cup raisins, dates or fruit mix

½ cup sunflower seed or pecan nuts

1 teaspoon salt

2 cups milk


2½ teaspoon bicarbonate of soda

Beat oil, eggs and sugar together, add dry ingredients then milk, vanilla essence and bicarb.

Mix well.

Scoop into an oiled muffin tray and bake at 200oC for 10-15 minutes.

Thanks Ruth for this great,easy recipe.

31

1/3 cup soft brown sugar

35g unsalted butter

2-3 firm pears, peeled, halved, cored, then each ½ cut into 8 thin wedges

2 teaspoons freshly grated ginger

½ vanilla bean, split lengthwise, seeds scraped into small bowl

1 sheet frozen puff pastry, thawed

ice cream to serve

A traditional French tart, light with just the right amount of sweetness.


Melt sugar, butter and 1 tablespoon water in a 20cm non-stick ovenproof frying pan over low heat until sugar dissolves.

Increase heat to high and boil for a few minutes or until syrup is dark amber, taking care not to burn. Remove from heat immediately and leave to cool so that bubbles subside.

Toss pears with grated ginger and vanilla seeds, then arrange slices, overlapping, in a circle in the frying pan, placing a few around the edge if necessary.

Cut off pastry into a round slightly bigger than the frying pan.Place puff pastry round on top of pear mixture in frying pan, then tuck in edges around pears.

Bake tart for about 35 minutes or until pastry is puffed and golden.

Invert tart onto a large plate and serve hot with ice-cream or at room temperature.

This is very civilised and delicious to have with mid morning tea. Enjoy.

Preparation time: 15 minutes Cooking time: 35 minutes Serves 6-8

33

180g butter

30ml golden syrup

5ml bicarbonate of soda

125g flour

180g oats

250g sugar

80g coconut


Heat together butter and syrup. When mixture boils add bicarbonate of soda.

Sieve flour into a large bowl and mix in the oats, sugar and coconut.

Add butter mixture to this and mix with hands, until everything is evenly mixed in.

Press mixture evenly into greased baking tray 25 x 40cm and bake for 15 minutes.

Allow to cool for 3 minutes then cut into squares.

Leave for another 10 minutes, then remove from pan and allow to cool completely on wire rack.

Honor and Mimi’s favourites

Preparation time: 10 minutes Cooking time: 15 minutes

35

loaf of Italian-style bread

1 clove garlic

olive oil

3-4 chopped tomatoes

1 bunch fresh basil, chopped

½ cup grated parmesan (or any hard cheese you have available)

salt and pepper

Place 8 slices of crusty Italian-style bread under a hot grill and cook until golden.

Brush with olive oil then rub with the cut side of a garlic clove.

Place chopped tomato and basil mix on top, grind a little salt and pepper (I leave the pepper out for children) then sprinkle with some grated parmesan.

Absolutely delicious and tastes so fresh!

Prep time: 15 minutes. Serves 6-8

37

1 packet ready dolled butter puff pastry

1 x 100g chocolate bar (milk or dark depending on taste)

1 egg, beaten


Unfurl the sheet of pastry and then cut it into 6 squares.

Cut each square diagonally to give 2 triangles (they will appear quite small).

Put the triangle with the wider part facing you and the point away from you.

Break off small pieces of chocolate ±1cm to place about 2cm up from the wide end nearest you.

Then carefully roll from that chocolate-loaded end towards the point of the triangle.

You should now have something resembling a straight croissant, seal it slightly with your fingertips and curl it around into a crescent.

Place the chocolate croissant on a lined baking tray and paint with the beaten egg.

Bake for 15 minutes, until golden and fluffy.

39

350g white bread flour

25g butter

1 teaspoon salt

½ teaspoon fast action dried yeast

175ml hand-hot water

FOR THE STARTER DOUGH


½ teaspoon fast action dried yeast

150ml warm water

NB: Begin the starter dough a day or 2 day before making the bread if you can.

Combine the flour for the starter dough with the yeast and stir in the water to make a thick batter. Cover with a tea towel and leave in a cool place to ferment for 1-2 days.

Stir occasionally, and check frequently to make sure that the tea towel remains damp.

When you’re ready to make your bread, sieve the flour into a bowl. Rub in the butter. Stir in the salt, yeast, starter dough and water and mix to form a soft dough. Turn out on to an unfloured surface and knead for 8-10 minutes until smooth. Cover and prove in a warm place until doubled in size.

Grease a baking sheet and dust with flour. Knock back the dough and roll out to form a baguette shape. Preheat oven to 200oC.

Dust loaf liberally with flour and bake for 30-35 minutes until golden and crisp.

Cool on a wire rack. Cut open and smear a little butter inside, top with slices of cheese. Absolutely well worth the wait, everyone will come and find out what the delicious smell is when they come out the oven.

This recipe takes a bit of planning, however it’s a great process on the day and there is always something special about making your own bread.

Children really love seeing how the yeast reacts and the dough doubles... lots of fun. Try it! Hannah is our star bread maker, thanks to her Godfather Theo.

43

1kg fresh mussels

2 cloves garlic, peeled and halved

1 cup white wine


1 small onion, finely chopped

1 clove garlic, crushed

1 x 250ml tub fresh cream

1 tablespoon finely chopped fresh parsley

1 tablespoon finely chopped coriander

Wash the mussels thoroughly and remove beards. Heat the wine and the halved garlic in a large saucepan. Add the mussels and cover. Simmer until all the shells have popped open, about 5 minutes.

Remove from the heat and drain, retaining a cupful of the liquid.

Strain the mussels through a sieve.

In a clean saucepan, heat the butter and fry onion until soft. Add the crushed garlic and the reserved liquid and simmer until the mixture has been reduced by a third. Add the cream, a third at a time and reduce until slightly thick. Remove from heat.

Stir in the parsley and coriander. Pour the sauce over the cooked mussels.

Serve immediately with some crunchy bread or ciabatta on the side, serves 4.

Prep and cooking time: 15 minutes

This is one of those meals that generally adults prefer, so I usually buy extra ciabatta and make the children cheese rolls while we tuck in to our fresh mussels... Nothing better on a summer day with a glass of crisp white wine.

45

1 punnet chicken breasts

4-6 large potatoes

vegetable or olive oil

sea salt

3 tablespoons honey

1 lemon

1-2 tablespoons soya sauce

lollipops

If you’d really like to treat everyone and have some time to spare, this will surely be appreciated and go down as one of those magical days where the food was perfectly paired with that real holiday feeling, this is the ultimate holiday lunch.

CHIPS

To cook chips, preheat oven to 220oC. Scrub the potatoes and cut into long, thin chips. Place in a bowl and toss with a little oil. Place two baking trays in the oven and allow to heat for 15 minutes.

Cut pieces of non-stick baking paper to fit the trays. Keeping the trays as hot as possible, place the baking paper on the trays then sprinkle the potatoes over. Bake for 20 minutes then turn the chips using tongs. Bake for a further 10 minutes or until crisp.

NOTE: Start cooking chicken now and preparing your lunch trays with slice of cake and lollipop. Sprinkle generously with salt and serve immediately.

CHICKEN BREASTS

Squeeze lemon juice over chicken and let tenderise for a few minutes. Heat frying pan, add a little olive oil/sesame oil and fry your chicken breasts for about 7-10 minutes. Add soya sauce and honey in the last 5 minutes, chicken will go a lovely golden colour.

Serve by placing chicken in a compartment, hot chips in another followed by a little piece of chocolate cake, juice and a lolliop for fun...

47

8 rashers bacon

1 large cos lettuce

salt and black pepper

½ cup shaved parmesan cheese

croutons

1 thin baguette, thinly sliced

olive oil

1 clove garlic

DRESSING

1 egg yolk

2 teaspoons dijon mustard

1 clove garlic, chopped

2 tablespoons lemon juice

1-2 anchovy fillets

¼ cup finely grated parmesan cheese

½ cup vegetable/olive oil

To make croutons, preheat oven to 180oC. Place the baguette slices on a baking tray, brush with the olive oil and bake for 10 minutes or until crisp and golden. Rub each slice with the cut garlic and set aside.

This part is great for little ones to get involved, they can help brush the olive oil onto the baguette and even help with the garlic rubbing at the end.

Place bacon on a baking tray and cook under a hot grill until crisp. When cooled, tear into large pieces.

DRESSING

Process the egg yolk, mustard, garlic, lemon juice, anchovies and parmesan in a food processor until combined. Whilst on a slow speed, gradually add the oil and process until smooth and creamy.

If you’re not in the mood to make from scratch you could always pick up some Caesar dressing from the shops instead.

Place lettuce leaves on a platter or large bowl, toss together 2/3 of the dressing together with the bacon, croutons, salt and pepper. Spoon over the remaining dressing and top with the shaved parmesan.

OPTION

Add grilled chicken breast to your salad. Healthy, light and delicious.

Serves 4

49

500g-1kg mince

¼ cup chopped parsley

½ cup bread crumbs

½ cup finely chopped onion

2 cloves finely chopped garlic

6 large potatoes

1 egg

6 hamburger rolls

Heat oven to 180oC, cut potatoes into 4 and place in bowl, drizzle with olive oil and toss to coat, bake for at least ½ an hour.

Mix mince, chopped parsley, onion, garlic and breadcrumbs in a large mixing bowl.

In a separate bowl beat egg and then pour into the large mixing bowl, mix everything together for a few minutes.

Take the mince in your hand and roll little balls ± 5cm wide (if you’d like to make mini burgers then roll smaller balls).

Flatten balls to make the patty shape and place on a lightly oiled baking tray.

Cook at 180oC for 10-15 minutes.

Serve together with your potato wedges and fresh hamburger rolls. Enjoy!

Serves 4-6

51

2 x tins tuna

4-5 tablespoons basil pesto

olive oil

1 packet fresh pasta

1 clove fresh garlic

1 large tomato

This is a great lunch when everyone is starving and you only have 5 minutes to have something on the table!

Pour a dash of olive oil into saucepan together with water, bring to boil and then add pasta. Cook pasta until nicely al dente. Penne or cork screw are the best for this dish.

While pasta is cooking, finely chop up tomato and garlic. Mix tuna, garlic, tomato and basil well through pasta for even distribution of flavour.

Delicious with a baguette on the side.

I usually cut up some fresh cucumber and carrots for the children. They love the pasta and this really is a healthy quick lunch.

OPTION: CHICKEN PESTO PASTA

Substitute the tuna with chicken breast strips, very yummy.

Squeeze a lemon over the raw chicken, then cook strips in frying pan on a low heat to seal, together with a little chopped garlic and olive oil.

Once chicken is cooked, over a high heat add 2 tablespoons honey and cook for a further 3-4 minutes. This gives the chicken a lovely dark golden colour. Mix pesto and chopped basil (I leave the tomato out of this option) through your pasta and then add chicken strips pouring all juices from pan directly into pasta bowl.

Mix well and serve with a fresh baguette.

Preparation time: 10 minutes Serves 6

53

MARINADE

1 tablespoon freshly grated ginger

1 tablespoon freshly crushed garlic

2 green chilis, thinly sliced

2 tablespoons fish sauce

6 tablespoons soy sauce

juice of 2 limes/lemons

1 small red steenbras, scaled and gutted (or a local fish variety)

2 cups basmati rice, cooked

1 handful fresh coriander leaves

Preheat oven to 220oC. In a bowl, combine the ginger, garlic, chilli, fish sauce, soy sauce and lime juice.

Make deep incisions in the flesh of the fish and rub with the marinade on the inside. Place in a roasting dish, cover with foil and bake for 20 minutes.

Remove from the oven and baste with the marinade. Return to the oven and bake uncovered for a further 20 minutes.

If you have a braai, this is the perfect meal to wrap in some tin foil and braai.

Rub fish with marinade on the inside, braai for 10-15 minutes. Pour remaining marinade over whole fish and place open on top of fire for a further 5 minutes.

Serve with just-steamed basmati rice and top with fresh coriander.

Preparation: 10 minutes Total time: 40 minutes Serves 4

55

1 x 350g quantity shortcrust pastry

½ cup grated mature cheddar cheese

1 punnet cherry tomatoes

200g smoked ham, chopped (optional)

1 tablespoon chopped flat-leaf parsley

4 eggs

1½ cups single cream

2 teaspoons Dijon mustard

salt and black pepper

This is quick and easy lunch in summer!


Roll out the pastry on a floured surface to 3mm thick and line a ± 28cm quiche dish. Blind bake the pastry shell, (this means with no filling in it) and set aside to cool.

Reduce the oven to 160oC.

Sprinkle the tart shell with the cheese and parsley (plus ham for a non-vegetarian option)

Whisk together the eggs, cream, mustard, salt and pepper.

Pour over the filling in the tart shell and top with your cherry tomatoes.

Bake for 40 minutes or until set.

Serve warm or cold with a simple green salad.

Thanks so much mom for your wonderful salad dressing and sharing your cooking secrets with me.

Serves 6

SALAD DRESSING

The perfect dressing to accompany your green salad:

6 tablepoons olive oil 4 tablepoons raspberry or balsamic vinegar 1 full tablespoon honey 1 teaspoon of mixed herbs a little salt and pepper

Pour ingredients into a small jug and mix well.

57

1 x basic pizza dough (bought or make your own)

TOPPING

4 ripe tomatoes, thinly sliced

2 tablespoons oregano leaves or basil

300g mozzarella, thinly sliced

¾ cup black olives

olive oil

makes 1 large pizza or 4 small pizzas

Preheat oven to 220oC. Place flat baking trays in the oven to heat.

Divide the dough into 4. Roll out to 2-3mm thick on a sheet of non-stick baking paper dusted with flour.

Top each pizza base with tomato paste, some tomato slices, oregano/basil, mozzarella and olives. Drizzle over some oil. Lift the baking paper and pizza onto the preheated trays.

Bake each pizza for 15 minutes or until golden and crisp.

It’s great to make your own pizza dough and let all the children get involved!

You can really make up whatever topping the children like. Ham and pineapple is great, so is salami and olives.

PIZZA DOUGH RECIPE

2 teaspoons active dry yeast pinch sugar 1 cup warm water 3 cups plain flour 1 teaspoon salt 2 tablespoons olive oil Place the yeast, sugar and water in a bowl. Set aside until bubbles form.

Add the flour, salt and oil.

Mix to form a smooth dough and knead for 10 minutes or until smooth and elastic.

Place in a clean, oiled bowl, cover and allow to stand in a warm place for 20 minutes or until doubled in size.

59

1 clove garlic

4 tablespoons soy sauce

4 tuna steaks (around 180grams each)

4 large handfuls fresh rocket

6 tablespoons olive oil

6 tablespoons balsamic vinegar

2 avos

In a large shallow dish, combine the crushed garlic and soy sauce. Add the tuna steaks and leave to marinate for a few minutes.

Heat a little oil in a frying pan until smoking hot.

Sear the tuna steaks for about 2 minutes on each side and remove from heat.

Place rocket and avo on a serving platter and top with the tuna steaks. Drizzle with the olive oil and vinegar and serve.

Very light healthy and delicious with a chilled glass of Sauvingnon Blanc.

Some children will eat the tuna. Or just give the children some toasted cheeses with cut up cucumber and tomato, and everyone is happy!

Total time: 15 minutes Serves 4

61

1kg chicken thighs

4-6 cups vegetable stock

3 large carrots

1 bunch broccoli

250g diced butternut

1 large onion

3 cloves chopped garlic

2-3 bay leaves

fresh rosemary

Brown chicken thighs and chopped onion in a little olive oil and herb salt in a pan, then place them into a large casserole dish.

Add all your vegetables, bay leaves and rosemary and lastly pour over your chicken stock, salt and a little pepper.

Place lid on your stew and let cook in oven at around 180oC for 1 to 1½ hours.

Just before you’re ready to eat whip up some basmati rice to serve your stew on.

OPTION

Add a few prawns to your stew for extra flavour.

This is an amazingly easy meal, it’s a case of a little chopping and then putting everything in the oven – it allows you that free time before lunch to have a nice glass of wine with your friends, then effortlessly serve... voila!

Children love this stew, so healthy in winter and very yummy! Thanks Sam for sharing one of your gems.

Prep time: 15 minutes Cooking time: 1-1½ hours Serves 6

69

2 cups plain flour


45g butter

1 egg

35g sugar

70ml warm milk

egg wash for glazing scones

Mimi’s favourite!

The thing I love most about scones is that when someone asks “what's for tea ?” and you haven’t organised anything, you can always say “scones” and in 15-20 minutes they’re on the table. It’s the one recipe that you’ll always have the ingredients for in your cupboard!


Sift the flour and baking powder together into a bowl and lightly rub in the butter with fingertips until mixture resembles fine breadcrumbs.

Add the egg, followed by the sugar (having dissolved it in the warm milk). Very gently mix together until just combined.

Roll dough out on a floured surface to about 2cm thick. Cut out with a scone cutter (or rim of a fairly large glass) and place on oven tray. Brush scones with egg wash or milk.

Bake for 15-20 minutes or until golden brown.

Serve hot with jam and cream.

Thanks Gill for all your ideas and tips and wonderful scone recipe.

Makes 10

71

4 eggs

350g dark brown sugar

175g melted dark chocolate

250g melted butter

100g plain flour


3 drops vanilla essence

2 tablespoons chopped hazelnuts (optional)


Grease and line with greaseproof paper a square baking tray 20 x 20cm. Whisk the eggs and sugar together by hand or in a small mixer until the mixture is smooth.

Add the melted chocolate and butter and mix well. Sift flour and baking powder together and fold through chocolate mixture. Add the vanilla essence and hazelnuts (optional).

Pour mixture into prepared tray and bake for 30-40 minutes or until firm to the touch.

Let cool in tin and then cut into small squares or fingers.

You won’t be disappointed!

Preparation time: 30 minutes Cooking time: 30-40 minutes Makes 30

73

fresh brown bread

cucumber, thinly sliced

cream cheese

salt and pepper

There can be nothing better than a hot cup of tea and a light cucumber sandwich at this time of day.

Spread a thin layer of cream cheese on both pieces of bread.

Wash cucumber and slice thinly, place on a kitchen towel to absorb any excess water.

It is optional to peel the cucumber before you slice it.

Lay the thin pieces of cucumber on one of your pieces of bread, sprinkle a little salt and black pepper over it. Now place the other slice of bread with cream cheese on it on top.

Cut crusts off. Cut the remainder of the sandwich into 3 fingers, from short side to short side.

NOTE: I usually leave out the salt and pepper for the children’s ones.

75

150g plain flour

pinch of salt

75g unsalted butter

3 tablespoons castor sugar

1 egg yolk

cold water

Sift the flour and salt into a bowl. Cut the butter into small cubes and drop them in.

TIP: Butter must be cold.

Turn on oven to 190oC to preheat.

With your fingers, rub the butter into the flour. You’ll end up with a breadcrumb-like consistency. Add the castor sugar and egg yolk and mix until stiff consistency, using a wooden spoon.

You will need to add a little COLD water (try tablespoon at a time) to make it stick together in a lump. Too much water will make it too sticky, so add it gradually and work it through thoroughly.

3 tablespoons should be more than enough. Knead the pastry gently for a few minutes, wrap in some clingwrap and leave in fridge for 15 minutes to rest.

Sprinkle a little flour onto worktop. Put your lump of dough on it and roll out the dough to about ½cm.

Cut out rounds of dough with the circular cutter (or rim of a glass) and place them in a lightly greased tart tin. Prick the dough a few times with a fork on the bottom and sides.

Put a blob of jam into each (roughly a tablespoon). Place your tarts in top ½ of oven for ±20 minutes, until golden brown.

Leave to cool before eating – Jam gets VERY hot.

Children just LOVE making these.

77

450ml milk

55g butter

55g flour

4 egg yolks

160g gruyere cheese, grated

2 pinches of salt

2 pinches of cayenne pepper

2 tablespoons chives, chopped

6 egg whites

extra grated gruyere, to serve


Warm the milk and reserve. Melt the butter in a large saucepan, add the flour and mix well for 1-2 minutes over low heat.

Remove roux from heat and gradually add the warm milk off the heat.

Mix very well after each addition to ensure the mixture remains smooth. Add the egg yolks and return to heat.

Bring to the boil and cook for 1 minute.

Add the grated cheese, the seasoning and chives and mix until melted. Remove from heat and set aside.

Whip the egg whites until you have soft peaks.

Fold a third of egg whites through the cheese mixture until well combined, then gently fold through the rest of the egg whites.

Butter 6 x 200ml moulds or ramekins and add some mixture, not quite filling them up (about ¾ full)

Bake for 20 minutes or until firm.

Sprinkle with some more grated gruyere when they come out of the oven.

Serve immediately on their own... very delicious!

Preparation time: 15 minutes Cooking time: 20 minutes Serves 6

79

FUDGE SAUCE


½ cup brown sugar

6 pears, cored

CRUMBLE

1¼ cup flour

¼ cup icing sugar

4 tablespoons cold butter

Melt butter and brown sugar in a saucepan over a low heat to make the fudge sauce.

Core your pears and cut in quarters or thick slices. Place the fruit in an overproof dish the pour the sugar and butter sauce over.

Mix together the flour, butter and icing sugar in a food processor to form a fine crumble mixture. Or I sometimes just use my fingertips to make the crumble.

Pat the crumble mixture on top of the fruit. Pop into the oven at 180oC for ±20 minutes until it looks nicely golden brown and the fruit is soft.

Serve with vanilla ice cream or pouring cream.

NOTE: If you have a lot of fruit ie. 8-10 pears for a larger pudding, double your crumble mix as well as the fudge sauce mix.

I first tasted this recipe on a cold winter's evening in the English countryside, and was so impressed that I asked our host to PLEASE pass it on to me. It is truly delicious and fills that spot after a hearty meal. Absolutely delicious and feels so comforting and home cooked.

81

2 cups grated cheddar cheese

1½ cups milk

1½ cups flour


salt, pepper

2 teaspoons mustard

¼ cup chives

Preheat oven to 180oC. Prepare a muffin tray using a little Cook and Bake spray so they don’t stick.

Place your grated cheese in a bowl, followed by the sieved flour and baking powder. Add your milk, salt, pepper for flavour, chives and mustard.

Mix everything together gently. Dollop small amounts into each cup of your baking tray until all the mixture is finished.

Cook for 10-15 minutes until golden brown.

Allow to cool for 2 minutes then slice open and fill with a knob of butter... excellent for teatime.

Children always love these at any time of the day, you’ll see I also use this recipe in my breakfasts.

Another fabulous one, as from start to eating you’re looking at 15 minutes and very simple ingredients but delicious tasting.

Thanks Kath for always spoiling us with these whenever we meet up, you give new meaning to "domestic goddess".

83

PASSION FRUIT CURD

60g passion fruit pulp (strained with seeds reserved

(strawberry or apricot jam is also a option should you not be able to get hold of passion fruit)

90g butter

60g sugar

2 eggs

SPONGE

3 eggs


250g self raising flour


30ml butter

¼ cup milk

1 cup sugar

To make passion fruit curd, bring the pulp and butter to boil in a large saucepan.

Mix together the sugar and eggs and add to the boiling liquids. Whisk continuously until the mixture comes back to the boil. Pour into a bowl and allow to cool.

To make sponge, preheat oven to 240oC. Line a baking tray with greaseproof paper. Beat egg whites and sugar until stiff. Add egg yolks then beat again. Add melted butter, milk vanilla essence and sifted cake flour. Beat together briefly until just mixed, fold in the baking powder, spread mixture about 5mm thick onto the prepared baking tray.

Bake for 5-6 minutes, until golden brown.

To serve, when sponge is cool, thinly spread with the curd and roll up.

Dust with icing sugar... yummy yummy!

Preparation time: 15 minutes Cooking time: 5 minutes

85


50g unsalted butter

50g castor sugar

1 teaspoon salt

1½ teaspoon fast action dried yeast

225ml warm semi-skimmed milk

1 egg, beaten

½ teaspoon vanilla essence

5½ teaspoons stiff seedless strawberry/ apricot jam

vegetable oil

castor sugar, for dusting

Grease two baking sheets well. Place the flour in a large bowl and rub in the butter. Sift in the sugar, salt and yeast. Make a well in the centre and add the milk, egg and vanilla essence. Stir to make a soft dough.

Turn out onto an unfloured work surface and knead until smooth. The dough will be quite wet and sticky but do not add any more flour.

Keep working the dough with your fingertips until you end up with a smooth, silken ball.

This will take 10-12 minutes.

Divide the dough into 12 little pieces, form each piece into a ball then flatten into a disc. Place ½ a teaspoon of jam in the centre of each, gather up the edges and pinch the dough to encase the jam. Carefully re-roll in the palm of your hand to make a ball.

Place well spaced, on the baking sheets, cover and prove (let rise) in a warm place until double in size.

Pour about 5cm of cooking oil in a wide, heavy-based pan. Heat until a cube of bread dropped into the oil browns in 30 seconds. Add 3-4 doughnuts and fry for 3 minutes, turning frequently until golden and puffy. Remove using a slotted spoon and drain on kitchen paper.

While still warm, dunk in castor sugar or brown sugar.

Repeat with remaining dough.

Children just love these, they also love the whole process of waiting for the dough to rise. Lots of fun.

Prep time 30 minutes + proving + 15 minutes cooking Makes 12

87

1 packet tennis biscuits

2 x 250ml fresh cream

1 tin caramel condensed milk

1 peppermint crisp

This seems to be a family favourite!

Place the tennis biscuits in a ±40cm x 20cm dish so as to line the bottom.

Beat the cream with beater until firm and meringue like.

In a separate bowl, pour caramel and mix until smooth, add the caramel to the thick cream and gently fold until everything is well mixed.

Pour this gorgeous light caramel coloured filling over your tennis biscuits and place in fridge for ½ to 1 hour allowing to set.

When ready to serve, grate peppermint crisp over your tart and serve... mmmm.

Preparation time: 15 minutes Setting time: ½-1 hour Serves 8

91

8-10 lamb chops

3 tablespoons brown sugar

herb salt

1 tablespoon olive oil

½ cup fresh mint

½ cup fresh basil

¼ cup balsamic vinegar

Place chops in a frying pan and over a very medium low heat cook for 45 minutes to 1 hour. Sprinkle some salt and brown sugar over chops.

While your chops are slow cooking, prepare the mash.

In a bowl mix balsamic vinegar, olive oil, your chopped fresh basil and chopped mint.

Pour mixture over chops and allow to cook for the last 15 minutes of cooking at a medium high heat, be careful not to burn as the sugar will cook quite quickly.

MASH

Peel and chop potatoes. Place in a saucepan of boiling water. Cook the potatoes over medium-high heat until soft. Drain. Return to the warm pan and add the butter and milk.

Add garlic, finely chopped and mash.

I like to serve this with a green vegetable, steamed broccoli and beans go well with it. Children often prefer peas!

Once your chops are quite well cooked, dark and sticky serve on a warmed plate on top of your mash and place the greens on the side.

I then put any extra chops on a plate in the middle of the table for people to help themselves during the meal. Delicious!

This was a favourite of ours when we would go to my sister's for dinner on Thursday evenings. Thanks Tam for being so amazing, we love you so much.

Preparation time: 15-20 minutes Cooking time: 1 hour Serves 4-6 as a side dish

BASIC MASH

7 potatoes 2 cloves garlic 40g butter ½ to ¾ cup milk, warmed salt

93

500g butternut diced

2 large potatoes

½ a large cauliflower

1 litre vegetable stock

1 onion

2 cloves garlic

salt and pepper

ADULT OPTION: THAI BUTTERNUT SOUP

½ cup finely chopped fresh ginger or 2 tablepoons dry

1 small red chili finely chopped/or ground chili flakes

1 tin coconut milk

¼ cup fresh coriander

I love making this meal in winter, knowing everyone is getting all the nutrients they need to fight off colds and coughs.

Perfect as a light dinner with a fresh baguette. I usually split the portion and keep the plain version for the kids and spice up the adults.

In a deep saucepan pour a litre of water plus 2 tablespoons vegetable stock. Add diced butternut, cauliflower, potatoes, chopped onion and garlic.

Allow to boil for 15-20 minutes, then simmer for a further ½ hour. Once everything is really soft take off the hob and allow to cool for a few minutes. Mash gently just to mix everything together, then allow to cool for a further 10-15 minutes.

Pour batches into the blender adding a ½ cup of water to each batch. Once everything is blended pour back into saucepan, serve in saucepan with baguette on the side.

It’s great to take the whole soup pot to the table and let everyone dish up from there.

ADULT OPTION

Keep ½ of the quantity aside for the adults, add ginger, chili and chopped coriander.

Blend in blender, pour out into soup bowls and garnish with a drizzle of coconut milk.

You will hear all the oohs and aahs for this soup... also a great starter for a dinner party!

Preparation time: 30 minutes Cooking time: 1 hour Serves 4

95

1 whole large pumpkin

1 small broccoli

2 courgette

5 potatoes

½ a punnet button mushrooms

4 carrots

2 giant leeks

2 onions

2 tablespoons dried mixed herbs

1 vegetable stock cube

200ml water

200ml fresh cream

½ cup white wine

Cut a large hole in top of pumpkin, scoop out bright yellow pumpkin and dice into pieces for soup.

In a large saucepan, fry in a little butter the garlic, onions and mushrooms. Add chopped broccoli, courgette, potatoes, carrots, leeks and herbs and pour the water over the whole lot.

Drop in your vegetable stock cube together with the white wine and boil on a medium to high heat for 1 to 1½ hours. Once everything is soft, mash a little in order to get rid of any excessively large vegetables, although this is a chunky soup.

Take saucepan off the stove and allow to cool for 5 minutes, stir in cream and decant back into hollowed pumpkin.

Place whole pumpkin on table for everyone to serve themselves, together with some fresh crunchy baguette.

NOTE: The pumpkin keeps the soup hot and is a wonderful way to display your soup.

Serve as a main course.

Preparation time: 30 minutes Cooking time: 1½ hours Serves 6-8

97

whole fillet of beef

1 cup soya sauce

1 cup sesame oil

¼ cup chopped fresh ginger

2 cloves of garlic

COUSCOUS SALAD

feta

roasted vegetables, baby marrow and butternut

Marinate fillet in soya, sesame oil, ginger and garlic marinade for ½ a day (or longer).

Cooking option: Braai, it's actually the best way to cook this meal. However if you want a bad weather option, the oven is perfect.

Preheat oven for 15 minutes to 275oC or highest heat obtainable and set to bake not grill.

Place fillet quite close to grill and cook for about 20 minutes depending on how rare you like your fillet.

Last 5 minutes of cooking change setting to grill and char top of fillet for a crispy outside.

This is a fantastic meal if you are having people for dinner, I like to serve it with a couscous, feta and roasted vegetable salad.

COUSCOUS SALAD

Roast your peppers and baby marrow during last 10 minutes of cooking your fillet.

Cook couscous as per box instructions.

Place vegetables on top of couscous and crumble feta over, serve with the sliced fillet on top and some rocket for colour.

TIP: Children always love fillet, so just a few cut up cucumbers, carrots and cherry tomatoes on a plate with delicious slices of fillet for your younger guests and you’ve managed to cook for both the adults and the little people.

Thanks so much Sadie for all the fabulous recipes you've given me, we'll miss your cooking with you being in the UK.

99


2 tablespoons fresh sage leaves

2 teaspoons grated lemon rind

cracked black pepper

4 thin swordfish steaks (or any type of firm white fish)

BAKED POTATOES

1 packet new potatoes

1 teaspoon salt


fresh rosemary

Heat olive oil in a large frying pan over medium-high heat.

Add sage, lemon rind and pepper and cook for 2 minutes or until the sage is crisp. Add swordfish to the pan and cook for 1 minute on each side or until almost cooked through. Serve with salt and rosemary baked potatoes.

SALT & ROSEMARY BAKED POTATOES

In a large bowl, toss new baby potatoes in generous amount of salt, olive oil and rosemary sprigs.

Place on a baking tray or ovenproof dish and bake in a hot oven, shaking the pan once while cooking, until potatoes are soft and golden.

Enjoy!

Preparation time: 10 minutes Cooking time: 1 hour Serves 4

101

8 veal scaloppini, flattened

plain flour for dusting veal

100ml olive oil

1 garlic clove, peeled and crushed

juice of 2 lemons

150g butter

salt and pepper

4 bunches of broccolini, blanched

fettuccine pasta

Dust each piece of veal with flour.

Heat olive oil in frying pan and add veal, sautéing on low heat until cooked, with no colour. Set aside and keep warm.

Add garlic, sautéing until golden. Add lemon juice and butter and stir until melted.

Season with salt and pepper.

Place veal and broccolini on serving plate, top with sauce and then serve immediately.

I like to serve with some fettuccine pasta on the side, a fantastically tasty and healthy summer meal!

103

10g dried porcini mushrooms

225g fresh dark grilled mushrooms

60g butter

1 medium onion, finely chopped

175g risotto rice

150ml dry or white wine

2 tablespoons freshly grated parmesan

50g shaved parmesan

salt and pepper

Delicious in winter, served with a green salad.

Pour 570ml boiling water over dried mushrooms and allow to soak for ½ an hour.

Chop fresh mushrooms into 1cm chunks (not too small). Melt butter in a medium saucepan, add the onion and let it cook over gentle heat for 5 minutes. Add the fresh mushrooms and leave on the side.

When dried mushrooms have soaked, sieve and strain the mushrooms reserving the liquid. Squeeze any excess liquid out of them, then chop finely and transfer to the pan with onions and fresh mushrooms.

Keep the heat low and sweat for ±20 minutes. Put the dish in the oven to warm.

Add the rice and stir it around to get a good coating of butter, then add the white wine, followed by the strained mushroom soaking liquid.

Add a teaspoon of salt and some black pepper, bring it up to simmering point. Transfer whole lot from pan to warmed dish. Stir once then place on centre shelf of oven without covering.

Cook for 20 minutes.

After that gently stir in grated parmesan, turning the grains over. Give it a further 15 minutes, then remove from oven.

Sprinkle shaved parmesan over to serve.

This is a great oven baked risotto.

Thanks Sadie for giving me this amazing recipe.

Preparation time: 50 minutes Cooking time: 35 minutes Serves 6 as a starter, or 4 as a main meal.

105

500g broccoli

200g cauliflower

2 tablespoons fresh ginger, finely chopped

3 potatoes, chopped in quarters

1 litre vegetable stock

salt and pepper

chili paste or dried ground chili

coconut cream

1 onion, roughly chopped

2 cloves garlic, roughly chopped

In a large deep saucepan fry your onion and garlic in a little olive oil for 5 minutes on a medium high heat.

Add your broccoli, cauliflower, potatoes, ginger and vegetable stock and over a medium-high heat cook for 20-30 minutes.

Once everything is soft and well boiled allow to cool on the side for 15 minutes.

Add your chili paste/ground dry chili (1-2 teaspoons), spoon into a blender and whizz for 2 minutes on high.

NOTE: If your soup has thickened too much while cooking, add an extra ½ cup water into your blender to give an even smooth consistency.

Decant from blender and serve in bowls, pour a drizzle of coconut cream over the top in a circular motion.

This is such a wonderful heart warming soup, serve with warm baguette and cheeses on the side for everyone to enjoy.

107

2 tablespoons cake flour

½ teaspoon ground cumin

2 whole lemons

2 teaspoons lemon zest, plus 1 tablespoon fresh lemon juice

½ teaspoon salt

½ teaspoon pepper

750g chicken breast (flattened between greaseproof paper with a mallet or rolling pin) and 5-6 chicken pieces


1 shallot, thinly slices

1 cup pitted green olives

½ cup flat-leaf parsley, roughly chopped

½ cup dry white wine

Place raw chicken in a dish and squeeze whole juice of whole lemon over and allow to sit for 5-10 minutes. Mix the flour, cumin, zest, salt and pepper on a flat plate. Pat the chicken dry with paper towels and dredge in the flour mixture.

Cook the chicken on the braai.

Heat pan with 1 tablespoon oil on a medium heat, adding shallot and cook until soft (5-7 minutes). Stir in the olives, parsley, lemon juice and wine, and bring to a boil.

Once chicken is perfectly cooked, remove from fire and place in a serving dish, pouring delicious lemony, olive sauce over.

NOTE: Chicken breasts will cook in 7-10 minutes.

Pieces of chicken will take at least 20-30 minutes.

I usually serve the breasts first to the children with this dish and then while they’re eating everyone can enjoy conversations around the fire.

Serve with a couscous salad.

Preparation time: 25 minutes Serves 6-8

COUSCOUS SALAD

rocket cherry tomatoes feta cheese

Prepare your couscous, once cooled slightly (5 to 10 minutes).

Mix in a bunch of rocket, cherry tomatoes, sliced in ½ and crumble feta cheese over.

Dress with olive oil and vinegar. 2 teaspoons dried mixed herbs and a tablespoon of honey for honey/herb dressing... mmmm.

109

100g jar tamarind puree

2 stalks lemongrass, sliced with woody layers removed

1 small red chili, finely chopped with seeds removed

3cm root ginger, grated

3 tablespoon sugar or honey

small bunch of mint, chopped

700g piece salmon with skin on

a small handful of coriander, chopped

COCONUT RICE

2 cups basmati rice

2 tins coconut milk

1 teaspoon salt

Sour tamarind counters salmon's rich, oily flavour and gives this Thai-inspired dish a real wow factor.

Mix the tamarind, lemongrass, chili, ginger, palm sugar and mint together in a small bowl. Put the salmon on a greased piece of foil or a banana leaf (find this in the frozen section of Asian supermarkets). Brush a thick layer of the sauce over the salmon and grill for 10 minutes.

Serve sprinkled with coriander and a bowl of extra marinade on the side for dipping.

PS. Grill the underside skin of the salmon just until it browns and bubbles, then turn it over and do as above.

COCONUT RICE

In a saucepan pour 2 tins of coconut milk. Wash your rice and rinse well then add to the coconut milk, cook with the lid on, stirring occasionally at a low heat until the rice is tender and all the coconut milk has been absorbed. Add your teaspoon of salt, stir and serve.

Thanks so much Linds for this dinner party extraordinaire, you're so right, everyone who I serve this to can't stop going on about it and how clever that its also so easy!

Cooking time: 25 minutes Serves 6

STICKY GREEN BEANS

2 teaspoons sesame oil 100g blanched almonds 1 teaspoon sesame seeds 1 teaspoon honey 1teaspoon soy sauce 400g green beans

Heat 1 teaspoon sesame oil in a frying pan. Add the almonds and cook over a low heat until golden. Add the honey and soy.

Blanch the green beans in boiling salted water until just tender.

Drain then add the remaining sesame oil, sesame seeds and the sticky almonds.

111

large leg of lamb, with the bone

6 cloves of garlic

large bunch fresh mint, chopped (1 small cup)

mint spice or lamb spice

fresh rosemary

2 lemons

Best to put in the oven at lunchtime to slow cook for a special dinner.

Take the leg of lamb and cut crosses in the meat and place a clove of garlic in each cross you slice. You will need at least 6 cloves of garlic.

Rub the whole leg with a healthy amount of olive oil. Sprinkle some mint spice, salt and pepper over and rub in. Alternatively if you cannot find mint spice, use lamb spice.

Place lavish amount of fresh pieces of rosemary into the meat in the same place where the garlic is.

Lastly place the leg of lamb in a large cooking bag with ½ a cup of lemon juice and chopped fresh mint and a large knob of butter. Seal the bag and cook the lamb at 120oC-150oC for a minimum of 6 hours.

Place some parboiled peeled potatoes, diced butternut and a few peeled carrots around your lamb. Pop everything in the oven and relax.

Once lamb is cooked I take it out to rest a few minutes, while roasting potatoes, butternut and carrots on a high temp. Place lamb on cutting board, slice and serve with delicious roast potatoes and vegetables.

No need to make a gravy as the meat juices and lemon juice taste very good. Just pour this out from pan into a little gravy dish. Alternatively you could make your own gravy to go with while lamb is cooking.

This recipe is from an amazing friend who always makes the perfect roast lamb! Thanks Cols you are the bomb!!

NB: Cooking time 6 hours Preparation time: 15 minutes

113

1 x 1.6kg whole chicken

1 quantity herb stuffing

oil for brushing

salt

1 large lemon

2 cloves of garlic

Preheat the oven to 190oC.

Wash the chicken and remove any excess fat from the cavity. Pat dry with paper towel.

Prepare the stuffing. Spoon the stuffing into the cavity of the chicken, packing it loosely.

Place the chicken on a rack in a baking dish. Make inserts into the skin and place cut garlic inside. Brush with some olive oil and squeeze your lemon over whole chicken. Sprinkle with salt or a chicken spice.

Place some parboiled potatoes around chicken and an onion cut in ½. I also like to add some carrots, peeled and cut in ½ in the baking tray.

Drizzle a little olive oil over potatoes and carrots.

Bake for ±1 hour.

TIP: If you would like to keep your chicken moist, add 2 cups of chicken stock to base of pan while cooking your chicken. However the skin doesn’t crisp so well when there is stock in the pan, so for the perfect roast chicken, cook for 30 minutes with stock and then drain and roast for a further 30 minutes.

I then do potatoes and vegetables in a separate baking tray while chicken is cooking.

EASY HERB STUFFING

Cook 1 finely chopped onion and 2 teaspoons oil for 5 minutes. Mix with 3 cups fresh breadcrumbs, 1½ teaspoons dried mixed herbs, 30g soft butter, salt and cracked black pepper.

Use as a stuffing for chicken or lamb; double the recipe for turkey.

These are my top 10 recipes in each category, I'd like to thank all the wonderful people who along the way have shared with me their little gems and cooking secrets to make this book possible and especially all the encouragement from my friends, Tannith, Sam, Anette, India, Sal, Sandra, Kath, Linds, Fanarz, Belinda and Fiona, Gill, Colsie, Tracey and the Grade 5 mom's and my bookclub girls! I take no credit for the concept of The Holiday Table, as my amazing husband came up with the idea of not letting us "just have a holiday" and decided we all needed to work on a project if we were to take 6 weeks off together.

Thanks to Ben Cragg for a lot of the photography, as well as Christina Tavera with her exceptional talent of photographing children. Thanks to Hannah Cragg for all her help in making these recipes for the book. Thanks to Honor and Mimi for always being so willing to help make and taste the recipes. Thank you Tan for helping me so much, you're a one in a million! And Evan for casting your professional eye over these pages. Thank you Tanya for your wonderful design work, you are so talented and Editha for your clear thinking and beautiful finishes to my book.

avo and bacon on wholemeal toast 13

asian fillet 97

baked cheese soufflés 77

braaied lemon chicken with olives 107

bran muffins 29

broccoli soup 105

bruschetta 35

caesar salad 47

caramel tart 87

cheese baguette 39

cheese puffs 7

cheese puffs 81

chicken and chip boxes 45

chicken stew 61

chocolate brownies 71

chocolate croissant 37

corn fritters with bacon and tomato 19

courgette fritters 27

creamy pumpkin soup 95

crunchies 33

cucumber and cream cheese sandwiches 73

doughnuts 85

english breakfast 17

european breakfast 21

hamburgers and potato wedges 49

jam tarts 75

milky porridge 9

muesli cups 5

mushroom risotto 103

mussels in white wine 43

pancakes 3

passion fruit roulade 83

pear fudge pudding 79

pear tart 31

pizzas 57

roasted tomato and cheddar quiche 55

roast lamb 111

scones 69

seared tuna and avo salad 59

smoked salmon 15

smoothies 11

sugar lamb chops and garlic mash 91

swordfish fried in sage and olive oil 99

tamarind salmon with lemongrass, chilli and garlic 109

tea biscuits 25

thai butternut soup 93

tuna pesto pasta 51

whole baked fish 53

“These are the recipes I cook for my family and friends.

Remember, cooking is at the heart of a home, always cook with passion

and celebrate eating with the ones you love.”

“These are the recipes I cook for my family and friends.

Remember, cooking is at the heart of a home, always cook with passion

and celebrate eating with the ones you love.”

TheHolidayTable.com

breakfast mid morning snacks lunch afternoon...

Documents

Transcript of breakfast mid morning snacks lunch afternoon...