INGREDIENTS

1. 2cupsflour
2. 2cupsoats(I like the standard oat)
3. 2tablespoonsgluten
4. 2tablespoonswheat germ
5. 1/4ounceyeast
6. 1/4teaspoonsalt
7. 2tablespoonsoil
8. 2tablespoonshoney
9. 2tablespoonsdark molasses
10. 1 1/4cupswarm water

DIRECTIONS

1. Add all ingredients to bread maker.
2. Let the bread maker do the hard work but remove the dough before the heating cycle starts.
3. Put the dough in a floured bowl and let rise once to about double the size and punch down.
4. Put dough in bread pan and let it rise again in a warm place. (I let mine rise in the microwave). When it rises above the sides of the pan, put in preheated conventional oven for 30 minutes at 350 degrees.
5. Remove from the pan within 5 minutes after it comes out of the oven.

INGREDIENTS

1. 1 1/2kgmonk fishor other firmwhite fish fillets
2. 1/2literolive oil, approx
3. 3tomatoes, chopped roughly
4. 2onions, chopped roughly
5. 13garlic cloves, peeled & diced
6. 1sprigthyme
7. 1orange, zest of, grated
8. 1/2teaspoonsaffron
9. 2glasseswhite wine
10. 1/2lemon, juice of
11. 3egg yolks
12. salt and black pepper

DIRECTIONS

1. In a large pan bring to the boil the roughly chopped tomatoes and onions, 5 cloves of garlic, the thyme, saffron & orange zest.
2. Add 2 tablespoons of the olive oil & one glass of white wine plus 1 litre of water.
3. Simmer for 20 minutes.
4. Meanwhile, pound the remaining garlic to a puree in a pestle and mortar (or liquidise it if you are feeling lazy).
5. Blend in 2 egg yolks and add salt and pepper.
6. Gradually beat in the remaining olive oil in a thin stream, using a whisk, until you feel the aioli is thick enough.
7. Add lemon juice to taste and leave on one side. (Reward yourself for your efforts by drinking the other glass of wine!).
8. Cut the skinned and boned fish into 1″ chunks and add it to the saucepan.
9. Poach for 15 minutes.
10. Then remove the fish with a draining spoon and keep warm.
11. Sieve the stock and discard the *vegetables.
12. Return the stock to the pan and reheat gently.
13. Take about half of the aioli and beat the remaining egg yolk into it. Then slowly pour the warmed stock onto it, stirring constantly.
14. Return this mixture to the pan and heat gently, stirring all the time, until it thickens slightly.
15. It should be like rather thin custard. Don’t let it boil, or it will curdle.
16. Divide the cooked fish between serving bowls and pour the soup over it.
17. Serve with thin slices of toasted French bread and the remaining aioli.
18. NOTE: I serve the *vegetables - tomatoes, onions & garlic on the side as an extra vegetable.

INGREDIENTS

1. 3tablespoons knoxunflavored gelatin(3 packets)
2. 1/2cupcold water
3. 2cupssugar
4. 2/3cupcorn syrup
5. 1/4cupwater
6. 1/4teaspoonsalt
7. 1tablespoonvanilla
8. powdered sugar, for dusting

DIRECTIONS

1. Sprinkle 1/2 cup cold water with gelatine in big bowl, set to the side.
2. Let Bloom for 5-10 minutes. In pan combine sugar, corn syrup and 1/4 cup water. Boil one minute.
3. Pour sugar mixture into gelatine. Mix very hard for 12-15 minutes
4. Add salt and vanilla. Scrape into an oiled long shallow, cookie pan with edges.
5. Let set up for a few hours, until very firm to the touch.
6. Then you take the huge loaf of marshmallow out and cut it into squares.
7. Size is up to you. Small or big, cut out into the shape of Christmas trees or stars using cookie cutters. After you cut them up you need to roll them in the powered sugar so they dont stick to everything.

INGREDIENTS

1. 1onion, sliced
2. 1lbsalmon fillets, cut into 4 pieces
3. 1tablespoonolive oil
4. salt and pepper
5. 1 1/2tablespoonslemon juice
6. 1tablespoonfresh dill leaves, chopped
7. 1lemon, cut into wedges

DIRECTIONS

1. Preheat broiler.
2. Place onion slices on bottom of broiler pan and place the salmon on top, skin side down.
3. Season the fish with salt and pepper.Sprinkle the olive oil, lemon juice, and dill on top.
4. broil for 10-15 min, or until fish is opaque.
5. Serve with lemon wedges.

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