Here are some ‘brain foods’ to help you –and yes, there will be chocolate!

Kickstart your energy levels and improve your concentration by beginning the day with wholegrains. Berries are another fabulous ‘brain food’, containing compounds that boost brain signals and  help memory. Calcium rich foods, such as yoghurt, improve nerve function – combine with berries and wholegrains or blended into a super smoothie for a breakfast brain boost!

Good nutrition should also be a vital component of your study plan. During study breaks, it is important to eat foods that will boost energy and concentration levels, as too many processed carbohydrates can leave you feeling sleepy. Instead of biscuits, munch on fresh fruit or raw vegetable sticks, nuts and seeds. Nuts and seeds contain proteins, vitamins and essential fatty acids. Walnuts, almonds, pecans and cashews are top of the list and make a great snack at home, but be careful, as most schools have nut free policies due to the health and safety hazards they pose to students with extreme allergic reactions. Including Sunflower seeds and pumpkin seeds in homemade granola or sprinkled over a healthy lunchtime salad can boost brainpower too.

Eggs, avocadoes and tomatoes are all good for brain health, so why not put them all together in a super salad to help you power through the day?

Of course, it’s no surprise that broccoli and spinach are superfoods, so be sure to enjoy these often, along with lots of other vegetables as part of a healthy diet. Possibly one of the best brain foods around is Fish. Combine it with leafy greens for a fast and easy mid week dinner.

And yes, chocolate really is good for your brain. Dark chocolate has antioxidants and natural stimulants that improve focus and concentration. However, this is the one superfood that you should have in moderation.

Improve your performance at school this year by eating smarter…it’s a no brainer!

granola with yoghurt and blueberries

A healthy breakfast, full of super brain food, to kick-start the day. If you can’t eat nuts, simply replace them with extra oats or reduce the amount of honey.

2 cups rolled oats

1 cup mixed nuts (optional), roughly chopped

half cup of pumpkin seeds

half cup of sunflower seeds

quarter cup linseed

three quarters of a cup honey, warmed

500ml plain yoghurt

2 punnets blueberries

Preheat oven to 180C.

Mix oats, nuts and seeds in a medium bowl, add honey and stir to combine.

Spread out mixture on a lined oven tray. Bake for 30 minutes until golden and crunchy, stirring halfway through. Remove from oven and cool. Break up into chunks and store in airtight container until ready to use.

Serve with a dollop of yoghurt and fresh blueberries.

Serves 4.

Super school  salad with tuna, egg, tomato, avocado and spinach

Make your own tamari seed mix by combining pumpkin, sunflower, sesame and linseed with tamari soy sauce and a little sesame oil. Bake in a moderate oven for 10-15 minutes, stirring, until browned.

1 hardboiled egg

95g small tin tuna on oil

handful cherry tomatoes, cut in half

quarter avocado, sliced

handful baby spinach leaves

¼ cup tamari seed mix

¼ cup mixed sprouts

½ lemon, to squeeze

Put everything into a lunch box and mix together at school. Squeeze over the lemon juice and toss together before serving.

Serves 1.

tip: to hard boil eggs, place eggs in a small saucepan and cover with water. Bring to the boil, reduce heat and simmer gently for 6-8 minutes for extra large eggs. Drain and run under cold water to cool eggs down quickly.

teriyaki salmon with shiitake mushrooms

Look out for New Zealand salmon, which reportedly has double the amount of omega-3. It has a stronger flavour, but this is balanced by the marinade.

I use shiitake mushrooms, but any small mushroom will suffice.

4 salmon fillets (about 150g each)

¼ (quarter) cup mirin + ¼ (quarter) cup extra

½ (half) cup salt reduced soy sauce + ¼ (quarter) cup extra

fresh lime, to juice

1 punnet fresh shiitake mushrooms

2 tsp caster sugar (optional)

steamed vegetables to serve

cooked brown rice to serve

Cut each salmon into 3 bite size pieces.

Place mirin and soy in a large shallow bowl with the salmon and set aside in the fridge to marinate for 5-10 minutes.

Slice the mushrooms thinly, then place in a small saucepan with extra ¼ cup mirin and soy. Add sugar to taste and cook over medium low heat for 5 minutes until the mushrooms are softened and the sauce is slightly reduced. Set aside.

Heat oven grill to high. Place salmon pieces on a foil lined oven tray and place under grill for a few minutes until the top of the salmon becomes opaque. Turn pieces to cook the other side.

Remove from grill and serve with mushrooms, brown rice and steamed vegetables.

Serves 4.

Tip: to cook brown rice, firstly soak in cold water for 30 minutes. Then place drained rice in saucepan. For one cup of rice, use approximately one and a half cups of water. Bring to the boil, reduce heat, place a folded teatowel over the top of the pan and cover tightly with the lid. Cook over low heat for around 35 minutes.

fish in beer batter photo Marina Oliphant

It’s the perfect time of year to enjoy these simple summer fish recipes. Local mussels are tasty and inexpensive and make the classic French Mussels Mariniere in next to no time. Their sweet and salty briny juices are released as the shells open, with flavours reminiscent of the sea, whether you are holidaying there or not. Remember to file this recipe away, as it’s also good any time of the year.

Spaghetti Marinara is another classic worthy of a revamp. Originally a simple tomato based pasta sauce eaten by Italian sailors, we are more used to it with the addition of a variety of seafood. Use whatever fish is fresh and remember not to overcook it. Gentle poaching until the fish has just changed colour and is opaque will ensure that it is moist and tender. Remember that the heat from the sauce and the pan will continue to cook it, so allow for this. Also, when using a variety of seafood, cooking times will differ, so have everything cut into similar sizes and add the more delicate fish at the end.

And of course everyone really should have a good beer batter recipe. I like it with small flathead fillets. If you can only get large fillets, cut them into smaller pieces. This will also work with other white fish fillets, even prawns. The perfect accompaniment is a homemade tartare sauce. And, possibly, the remaining beer.

flathead in beer batter with homemade tartare

Make this batter to order, as it’s best fresh. Use a full flavoured ale, well chilled from the fridge. The perfect accompaniment is homemade tartare (and perhaps any leftover beer).

batter:

1 egg

½ cup plain flour

1 tbsp melted butter

½ cup beer

tartare sauce:

1 cup good quality mayonnaise

2 tbsp chopped gherkins

2 tbsp baby capers

zest 1 lemon

2 tbsp chopped parsley

1tbsp chopped chives

600g small flathead fillets

250ml vegetable oil for frying

lemon wedges to serve

To make the beer batter, in a medium bowl whisk together the egg, flour and butter and slowly add the beer until the batter is smooth and thick. (You may not need to add all the beer). Set aside.

To make the tartare sauce, mix all ingredients together and taste. Adjust seasoning if required.

Place oil in a 22 cm pan over a moderate flame. If your pan is larger, you may need to add more oil to ensure it is about 1cm depth. Test the oil by dropping a little of the batter into the pan; it will sizzle when the oil is hot. Use a fork to dip the fillet into the batter to coat thoroughly, then drain the excess batter back into the bowl. Carefully lay the fish in the pan. Cook a few at a time. Cook for 2 -3 minutes each side until lightly golden. Drain on paper towel. Continue until all the fish are cooked.

Serve with tartare and lemon wedges.

Serves 4.

mussels mariniere

mussels mariniere photo Marina Oliphant

The secret to good mussels is to start with good quality produce and not overcook them. They only take a few minutes and need to be cooked to order, otherwise they can become rubbery.

120g unsalted butter

6 shallots (french eschalots), finely chopped

6 cloves garlic, finely chopped

1 tbsp fresh thyme leaves

white pepper to season

pinch saffron threads

2 cups dry white wine

½ cup thickened cream (optional)

2 kg black mussels

½ cup chopped parsley

crusty bread to serve

Melt butter in a large pot. Add shallots and cook for a few minutes to soften. Then add garlic, thyme, pepper and saffron. Cook for a few minutes, add white wine and cream. Stir, remove from heat, place lid on and set aside to allow the flavours to develop.

Clean mussels thoroughly and remove beards.

Place mussels in the pot with the sauce, add parsley and cover with lid. Bring to the boil, reduce to  simmer and continue to cook until the mussel shells have opened. Discard any mussels that haven’t opened.

Serve in deep bowls with all the cooking liquid and crusty bread to mop up the juices.

Serves 4.

Spaghetti marinara

spaghetti Marinara photo Marina Oliphant

There are endless versions of this classic dish. No need to buy the premixed marinara though –choose the freshest fish you can get. I like to make the sauce first, with the delicious mussel juices, then lightly cook the seafood until just done. Add the squid at the end for the last 30 seconds, until it is just opaque and it will be so tender.

500g packet artisan spaghetti

1 kg black mussels

2 cloves garlic, smashed plus 2 cloves finely chopped

bay leaf, a few fresh thyme and parsley sprigs

½ cup dry white wine

60 ml olive oil

1 tsp dried chilli flakes

6 roma tomatoes, finely diced

½ cup chopped fresh parsley

8 small raw prawns, cleaned and deveined

4 fresh scallops on the shell (if possible)

500g piece blue eye fillet (or other white fish), cut into small pieces

1 small cleaned squid tube (optional), cut finely on an angle into small pieces

juice and zest 1 lemon

freshly ground black pepper to season.

Bring a large pot of lightly salted water to the boil, add pasta and cook according to packet directions until al dente.

Meanwhile place mussels, 2 cloves smashed garlic, herbs and white wine in a wide frypan with a lid and cook over medium heat until the mussels open and release their liquid.

Remove mussels from pan and set aside. Strain liquid through a fine sieve lined with muslin or clean chux cloth and reserve. Discard solids.

Give the frypan a quick clean and return to the stovetop. Heat oil, add finely chopped garlic and cook for a few minutes to soften. Add chilli, tomatoes, parsley and reserved mussel liquid. Add seafood and cook over medium low heat until translucent and just cooked through. Add the finely sliced squid last, as it will take the least amount of time to cook. Add the mussels back the pan to warm through.

Drain pasta and add to sauce, tossing to combine and coat the pasta strands.

Squeeze over lemon juice and add zest.

Season with ground black pepper.

Serves 4.

As well as being delicious, cherries are a great source of vitamin C and antioxidants and have a low GI.

When shopping for cherries, look for green stalks and shiny bright skins. The flesh should be plump and taut. The skin becomes dull when it is overripe. Avoid cherries that are soft and bruised or small and hard. Once picked, cherries will not ripen further, so are best consumed within 4 days of purchase. They last longer with the stem attached. Store cherries, unwashed and loosely packed, in an airtight container or plastic bag in the fridge. Only wash cherries just before eating as this can make them soft. Cherries can be frozen too. Wash first, then dry and store in an airtight container in the freezer for up to 6 months.

Cherries are crisp and refreshing served simply in a bowl of crushed ice. Or piled high, as an impressive centrepiece to your Christmas table. They are equally brilliant when cooked and work well with flavours like cinnamon, chocolate, coconut and almonds. Try pickling cherries for a taste sensation. Or start the day with my bircher muesli. For a fast and easy dessert, whip up my cherry sorbet.

Cherries are inextricably linked to our memories of carefree days of summer holidays. As Nigel Slater puts it “A bag of cherries is a bag of happiness”.

Seared carpaccio of beef with remoulade and pickled cherries

beef carpaccio photo Marina Oliphant

This is a perfect  dish for summer entertaining. Make a large platter and serve it in the middle of the table. The beef is served delicately raw on the inside, with a seared crust. If you prefer to cook the meat through, place in a 200C preheated oven for around 20 minutes. Allow it to rest for at least 15 minutes before carving.

Pickled Cherries

425ml white wine vinegar

12 pepper corns

12 allspice berries

350g sugar

3 bay leaves

500g fresh cherries

celeriac remoulade

1 small celeriac, peeled

sea salt to season

juice of ½ lemon

5 tbsp good quality mayonnaise

½ cup chopped parsley

carpaccio

2 tbsp black peppercorns

2 tbsp coriander seeds

2 tbsp salt

1.5 kg fillet of beef

2 tbsp horseradish cream

200ml crème fraiche

juice 1 lemon

handful picked watercress

100g shaved parmesan

To make the pickled cherries, bring the wine vinegar, peppercorns, allspice, sugar and bay leaves to a simmer in a small pot. Leave to cool for 5 minutes before pouring over the cherries. Pickle for a day before placing in the fridge where they will keep indefinitely. Serve at room temperature.

For the remoulade, thinly slice the celeriac, preferably on a mandolin. Then, julienne finely into thin strips. Place in a bowl, sprinkle with a pinch of salt and allow to sit for a few minutes. Mix mayonnaise, lemon juice and parsley together, add celeriac and mix thoroughly. Set aside.

For the beef, place peppercorns, coriander seeds and salt in a mortar and pound with a pestle until coarsely ground. Rub all over the beef fillet, pressing in well.

Heat a grill pan or large frypan until very hot and sear the meat for around 5 minutes until brown and crispy on all sides. Remove from pan and rest for 10 minutes, then slice thinly and arrange on a platter.

Mix horseradish cream with crème fraiche and thin out with a little lemon juice to make a pouring consistency.

Drizzle over platter of beef slices, garnish with watercress and shaved parmesan. Serve with remoulade and pickled cherries.

Serves 6.

cherry bircher muesli

cherry bircher muesli photo Marina Oliphant

Bircher muesli is a fantastic way to start the day; it can be made ahead and the addition of cherries makes it festive enough for Christmas morning.

1 cup cherries, pitted and halved

1 ½  cup rolled oats

1 ½ cup fruit juice (try fresh coconut juice or apple juice)

1 ½ cup natural yoghurt

½ (half) cup toasted flaked almonds

2 tbsp sunflower seeds

2 tsp sesame seeds

2 tsp ground cinnamon

1-2 tbsp honey to taste

extra cherries and yoghurt to serve

Combine all ingredients together and stir well.

Refrigerate for 1 hour or overnight.

Serve with extra cherries and yoghurt.

Serves 4.

cherry sorbet

cherry sorbet photo Marina Oliphant

This is not a traditional ice cream recipe, but it still has great ice cream-like texture. Not only is it quick and easy to make, you don’t need an ice cream machine. This recipe is also great with other berries.

300g frozen pitted cherries

½ (half) cup caster sugar

2 large egg whites

Chop cherries roughly and place in the bowl of an electric mixer with a whisk attachment. Whisk on medium speed for a few minutes to break up. Add sugar and egg whites and whisk on high speed 5 minutes, until more than doubled in volume.

Place mixture in a 1 litre container and freeze for 4 hours (or overnight if possible).

Remove from freezer to serve.

makes 1 litre.

Grilled Sweetcorn salad photo Marina Oliphant

What makes a great salad?

To start, use a combination of interesting flavours and textures.

Use seasonal ingredients, which will be at their peak in flavour. Buy fresh from the markets or have a go and grow your own. The same applies to fresh herbs. They are an integral part of most salads and you can easily grow some in a pot or a sunny spot in the garden at this time of year. They are convenient to pick and you only use as much as you need, with minimal wastage.

Texture is also important in a salad. Nuts and seeds are a great choice and can be sprinkled over a salad just before serving. Smoked almonds provide a salty, smoky crunch to the sweet corn salad. Pistachios add texture to the quinoa salad. And the fried school prawns provide the crunch factor in the asian coleslaw, along with the crispy fried shallots and the peanuts.

Look out for unusual ingredients and toss these into your salads for variety. I have combined quinoa, red rice and black lentils in one of the salads. These grains and pulses not only add their own texture and flavour, they act as a vehicle for the salad dressing, by soaking up and carrying the flavours.

As far as salad dressings go, there are many different oils and vinegars that you can use. Whatever combination you choose, the general guide for ratios is 1 part acid (vinegar or juice) to 3 or 4 parts oil. It will depend on the strength of both the vinegar and the oil, so always remember to taste and adjust until it’s just right.

Grilled Sweet corn salad with black beans, almonds and pickled onion

This salad has a hint of Mexico. Delicious on its own or with barbecued meats.

1 cup black beans, soaked overnight

2 small red onions

juice 2 limes

juice 1 orange

3 ears of sweetcorn, husks on

400g punnet mixed heirloom cherry tomatoes

100g smoked almonds chopped

1 avocado, peeled and chopped into large chunks

2 eschalots, thinly sliced

½ (half) cup olive oil for salad dressing

2 cloves garlic, chopped

1 green chilli, finely chopped

salt and pepper to season

handful coriander leaves, washed and dried

handful mint leaves, washed and dried

Cook beans in plenty of water for around 60 minutes, or until tender. Drain and set aside.

Peel and slice the onion thinly. Pour over boiling water to cover for 10 minutes. Drain then marinate in orange and lime juice for an hour.

Heat a bbq hot plate to high and cook corn in its husks, turning over to colour evenly for 30 minutes.

Remove and cool.  Peel the outer husk off and slice kernels off the cob. Place cobs in a mixing bowl and discard the corn husks.

Roughly chop the smoked almonds.

Fry the eschalots until crispy. Drain on paper towel.

Drain the pickled onions, reserving a little of the liquid for the salad dressing.

Make a simple dressing with the reserved juice, finely chopped garlic and chilli. Whisk in as much olive oil as you need. Season with salt and pepper.

Mix all the ingredients together and serve.

serves 4.

Asian coleslaw with green papaya and crispy fried school prawns

asian coleslaw photo Marina Oliphant

Classic coleslaw has been jazzed up with lemongrass and green papaya. Fresh zingy herbs and crunchy school prawns in their shells add a finishing touch.

½ (half) cup rice vinegar

3 tbsp sugar

1 red onion, thinly sliced in half moons

1 stalk lemongrass, white part only, thinly sliced

250g wombok cabbage, shredded

½ (half) red cabbage, shredded

1 large carrot, peeled and shredded

½ (half) green papaya, peeled and shredded

2 tbsp olive oil

fresh Vietnamese mint leaves to garnish

fresh coriander leaves to garnish

1 tbsp chopped roasted peanuts

1 tbsp crisp fried shallots

500g school prawns, shells and heads on

2 tbsp plain flour

prawn crackers to serve

nuoc mam cham sauce

½ (half) tsp sugar

3 tbsp fish sauce

1 tbsp fresh lime juice

1 red chilli, sliced

Combine vinegar and sugar, marinate sliced onion and lemongrass for 30 minutes.

Mix cabbage, carrot and papaya together in a large bowl. Add onion and marinade, drizzle with oil and toss well to combine.

Garnish with mint, coriander, peanuts and shallots.

Toss the prawns in flour to lightly coat then deep fry for 1-2 minutes, until they turn red and become crispy. Drain on paper towel.

Top salad with crispy fried prawns.

To make the sauce, mix all ingredients together in a small bowl.

Serve with prawn crackers and sauce.

Serves 4.

quinoa and red rice salad with spicy cauliflower and black lentils

quinoa salad photo Marina Oliphant

An interesting take on a rice salad, packed with flavour and unusual ingredients.

200g quinoa

200g red rice, rinsed

150g black lentils, rinsed

2 brown onions, thinly sliced

100ml olive oil, plus 3 tbsp extra

100g dried cranberries

grated zest and juice 1 orange

1 tsp ground cumin

1 tsp ground coriander

¼ (quarter) cup plain flour

½ (half) cauliflower, broken into small florets

200g pistachio nuts, roughly chopped

1 cup fresh coriander leaves, roughly chopped

1 cup fresh mint leaves, roughly chopped

juice 1 lemon

¼ – ½  (quarter to half) cup extra virgin olive oil for dressing

1 garlic clove, crushed

salt and pepper to season

Cook quinoa in a medium pot of boiling lightly salted water for 12-14 minutes until just tender. Drain and set aside.

Cook red rice and lentils in a large pot of boiling lightly salted water for 20 minutes. Drain and set aside.

Heat frypan, add 100ml oil and cook onions over low heat with oil for 10 minutes until well caramelised.

Soak the cranberries in the orange juice for 10 minutes until plump.

Mix cumin, coriander and flour in a small bowl. Toss the cauliflower in the flour mix.

Heat 3 tablespoons oil in a large frypan, add cauliflower and panfry over low heat for 10 minutes until cauliflower is soft.

Toss with drained quinoa, rice and lentils. Add caramelised onions, drizzling in any extra oil from the pan. Add cranberries and the orange juice from soaking them. Add pistachios and fresh herbs.

Make a simple dressing with lemon juice, remaining extra virgin olive oil, garlic, salt and pepper. Whisk well to combine, taste and adjust quantities if necessary.

Add to the salad and mix well.

Serves 4.

These old fashioned recipes can be made by hand, as my mother and grandmother did, or whipped up using an electric mixer or food processor.

For the baking novice, there are a few rules to follow.

Start with the ingredients at room temperature. If your butter is cold, use a grater to break up into small pieces. Otherwise, microwave in short bursts to soften.

To bring eggs to room temperature, take them out of the fridge 30 minutes before you plan to use them. Alternatively, you can warm them up very quickly by placing them in a bowl of warm water for 5-10 minutes.

Sifting flour and other dry ingredients together helps to integrate and aerate the mixture. Sift onto a piece of baking paper to make it easier to add to the mixing bowl.

When using cup and spoon measures, check that they are Australian Standard Metric measures. An Australian metric tablespoon is 20ml and a cup is 250ml. Many kitchenware shops sell cup and spoon measures that have been designed overseas, where the measurements are different. This can lead to disaster when baking.

When measuring flour using a cup, first stir the flour in its container to aerate and lift it. Then scoop out the required amount, heaping it slightly in the cup. Level it off with the back of a knife. Don’t be tempted to tap or shake the cup, as the flour shouldn’t be packed in.

A more failsafe approach is to weigh all ingredients. Digital scales are a good investment as your measurements will be accurate.

The following recipes are for old fashioned, filled biscuits. So find an excuse to get baking. And may these recipes become some of your family favourites.

melting moments with passionfruit icing

melting moments photo Marina Oliphant

Delicate, melt-in-your-mouth treats with a fresh passionfruit filling.

1 cup (150g) self raising flour

1 cup (150g) cornflour

250g butter at room temperature

1 vanilla bean, seeds scraped

4 tbsp icing sugar, sifted

icing:

60g butter at room temperature

150g icing sugar

pulp 1/2 passionfruit

Preheat oven to 160C.

Sift flour and cornflour.

Cream butter, vanilla seeds and sugar in an electric mixer until light and fluffy.

Add flour and mix thoroughly.

Place small spoonfuls on a lined oven tray or use a piping bag with a 1cm star nozzle to pipe small swirls.

Bake for 15-20 minutes.

Cool on wire racks.

To make passionfruit icing, cream butter, icing sugar and passionfruit until light and fluffy.

Spread a small amount of icing onto the flat side of one biscuit, then top with a matching side and press down gently with a little twist to spread the icing evenly.

makes 20 filled biscuits.

Monte carlos

monte carlos photo Marina Oliphant

A classic combination of coconut biscuit sandwiched with raspberry jam and a creamy vanilla icing.

190g butter at room temperature

1 tsp vanilla essence

125g brown sugar

1 large egg

150g self raising flour

100g plain flour

¼ (quarter) tsp bicarb soda

75g (three quarter cup) fine dessicated coconut

½ (half) cup raspberry jam

cream filling:

75g butter

½ (half) tsp vanilla essence

2 tsp milk

190g icing sugar

Preheat oven to 180C.

Beat butter, vanilla and sugar with an electric mixer until just combined. Add egg and beat to combine.

Sift flours with bicarb soda and add to butter mixture in two batches, alternating with coconut. Mix well.

Roll 2 tsp of mixture into ovals, place on lined oven trays and flatten slightly with the back of a fork. Allow room for spreading.

Bake for 7-10 minutes.

Remove and cool on trays for a few minutes to firm up, then lift onto wire racks to cool completely.

To make the filling, beat butter, vanilla, milk and icing sugar in a small bowl until fluffy.

Place a small amount of raspberry jam on the flat side of one biscuit and spread some icing on the flat side of a similar size biscuit. Sandwich both biscuits together. Repeat with remaining biscuits.

Makes 28 filled biscuits.

ginger nuts with butterscotch cream

ginger nuts photo Marina Oliphant

The butterscotch cream is rich and decadent. These biscuits are also delicious unfilled or try the vanilla icing from the monte carlo recipe.

300g (2 cups) plain flour

1 ½ (one and a half) tsp bicarb soda

2 tsp cinnamon

2 tsp ginger

1 tsp allspice

125g unsalted butter, room temp

220g (1 cup) caster sugar

1 large egg

60ml (quarter cup) treacle

110g (half cup) raw sugar

butterscotch cream:

300g caster sugar

150ml thickened cream (35% fat)

200g unsalted butter, at room temperature

Preheat oven to 180C.

Sift flour, bicarb soda and spices together.

Cream butter and caster sugar in an electric mixer until light and fluffy.

Add egg and treacle and mix well.

Add flour mixture and mix well to combine.

Roll into small balls and roll in raw sugar.

Place on lined oven trays and flatten slightly. Allow room to spread.

Bake for 10 minutes, until crisp.

Remove from oven and cool on trays for a few minutes before lifting onto wire racks to cool.

To make the butterscotch cream filling, melt sugar in large heavy based frypan, stirring with a wooden spoon. Remove from heat, add cream and stir until combined. Set aside to cool.

Place butter in an electric mixer with a whisk attachment and whisk until light and fluffy. Add cooled caramel and continue to whisk until combined.

Sandwich biscuits together with butterscotch cream.

Makes 20 large filled biscuits.

Spices commonly used in Indian cooking include coriander seed, turmeric, cinnamon, cumin, fenugreek, ginger, pepper, chilli, cloves, cardamom and saffron.

Any combination of these will add a distinct Indian flavour to your everyday cooking.

In the simple fish curry recipe below, I have used turmeric, cumin, coriander and chilli. Add some fresh curry leaves, if you can find them. Any leftover leaves can easily be frozen.

For the samosas, mustard and cumin seeds, chilli, garlic, ginger and curry powder combine for a tasty snack.

Add more of these spices to turn tomato chutney into a spicy kasoundi.

When buying spices, it is better to buy small quantities from specialty shops with high turnover. The spices are more likely to be fresh and have better flavour.

Keep whole spices in airtight containers in a cool dry place for up to 4 years, and 2-3 years for ground spices. (Super-organised cooks can label the bottom of the jars with a purchase date).

Toasting whole spices intensifies their flavour. Place in a heavy based frying pan over medium heat until they crackle and become aromatic, shaking the pan to prevent burning. Toasted spices need to be used straight away as they lose their flavour quickly.

Don’t be daunted by complicated recipes, just add a little spice to your cooking with these three simple recipes.

Simple fish curry

simple fish curry photo Marina Oliphant

Curries don’t need to be complicated. This recipe is inspired by Atul Kotchhar’s “Fish Indian Style” cookbook. I was lucky to see him at The Melbourne Food and Wine Festival earlier this year.

4 tbsp vegetable oil

2 tsp cumin seeds

2 onions, thinly sliced

6 fresh curry leaves, optional

1 tsp turmeric

1 tsp ground coriander

½ (half) tsp chilli powder

4 tomatoes, finely chopped

1 ½ (one and a half) cups water

1 kg blue eye fillet, cut into 3cm large pieces

2 tbsp chopped fresh coriander leaves

lemon wedges to serve

Heat 2 tbsp oil over high heat, add cumin seeds and cook until they pop. Reduce heat to medium, add onion and cook for 5 minutes until onions are softened and slightly caramelised.

Add the rest of the spices and cook for 1 minute, then add tomatoes and cook for a few minutes until they soften and start to break up.

Add water and stir to combine. Continue cooking to allow the sauce to thicken.

Heat remaining oil in a separate pan and cook fish for 2 minutes each side, then add to the curry sauce.

Cook over low heat until the fish is just cooked through.

Sprinkle over coriander leaves and serve with lemon wedges.

serves 4-6.

Vegetable samosas

vegetable samosas photo Marina Oliphant

2 tsp ghee

½ (half) tsp mustard seeds

½ (half) tsp cumin seeds

½ (half) small onion, peeled and finely diced

1 birdseye chilli, finely chopped

1 clove garlic, peeled and finely chopped

2 cm piece of ginger, peeled and finely chopped

½ (half) cup frozen baby peas

1 potato, peeled and finely diced

200g cauliflower (approx ¼), broken into small florets

½ (half) carrot, peeled and finely diced

2 tsp curry powder

½ (half) cup water

½ (half) tbs lemon juice

1 tsp salt

1 x 250g pack frozen spring roll pastry, thawed

Heat ghee in pan and gently fry mustard and cumin seeds.

Add onion and fry until softened. Add chilli, garlic and ginger and cook for a few minutes. Add vegetables and stir well to incorporate. Add curry powder and water and lemon juice. Season with salt.

Cook over low heat until vegetables are cooked.

Remove from heat.

Cut spring roll pastry sheets equally into three lengths. Use a double sheet for each samosa.

Place 2 teaspoons of mixture at the end of one sheet. Fold over the double layer to make a triangle shape. Continue folding over the triangle until you have used up the length of pastry. Seal with a little water.

Repeat until all filling and pastry has been used up.

Heat a deep fryer to 180C.

Fry the samosas in batches until golden brown. Drain.

Serve hot.

Makes approx. 30 small samosas.

tomato kasoundi

tomato kasoundi photo Marina Oliphant

This kasoundi recipe has been at countless primary school fairs. I have made it more times than I can remember. It’s super easy to make. A heavy duty food processor will mince the garlic and ginger, or simply buy it ready minced in jars.

Make sure to use a heavy based pot, so the kasoundi doesn’t stick to the bottom.

250ml olive oil

90g black mustard seeds

30g turmeric powder

90g ground cumin

40g chilli powder

125g minced garlic

250g minced ginger

6 fresh green chillies, seeds removed and finely chopped

2 kg ripe tomatoes, chopped, skin on

60g salt

500ml malt vinegar

250g brown sugar

Heat oil in large heavy based stockpot over medium heat, then add mustard, turmeric, cumin and chilli powder. Stir and cook for 3-4 minutes, being careful not to let the spices burn. Add minced garlic, ginger, green chilli and cook for a further 5 minutes. Add tomatoes, salt, vinegar and sugar, reduce heat to low and simmer for 60-90 minutes, stirring once in a while until the sauce thickens and the oil comes to the top.

Remove from heat and pour into sterilised jars.

Store in a cool, dry pantry for up to 12 months. Once open, refrigerate.

makes approx 3litres (12 x 250ml jars).

Recipes for cakes are always in demand. My recipe folder is literally bulging with them. According to Nigella, in “How to be a domestic goddess”, the rewards of baking are exponentially higher than the effort required. The satisfaction derived from this simple task provides welcome relief from our busy lives. It is entirely separate from everyday cooking, although that’s not to say that you can’t bake everyday.

The following cakes have been in my recipe folder for many years and I’m happy to share them with you. Tap into your own domestic god/goddess, whip up one of these treats, sit back and bask in the warmth of this simple pleasure.

Lumberjack cake

lumberjack cake photo Marina Oliphant

With a quirky name, this delicious cake will become a favourite. It’s filled with apples and dates, then topped with crunchy caramelised coconut.

2 medium granny smith apples

185g dates

1 tsp bicarb soda

1 cup boiling water

125g butter, plus extra for greasing cake tin

1 cup sugar

1 large egg

1 tsp vanilla essence

1 ½ (one and ahalf) cups plain flour

½ (half) tsp salt

topping:

½ (half) cup brown sugar

60g butter

1/3 (one third) cup milk

60g shredded coconut

Preheat oven to 180C.

Butter and line a loaf tin (14cm x 24cm).

Peel, core and cut apples into small pieces.

Chop dates and mix with the apples and bicarb soda. Pour the boiling water over the top and leave to cool until luke warm.

Cream butter and sugar in an electric mixer until light and fluffy. Add egg and vanilla and beat well.

Sift flour into the creamed mixture alternately with the apple mixture.

Pour into tin and bake for 1 hour or until cooked when tested with a skewer.

To make the topping, mix sugar with butter, milk and coconut in a small saucepan over a low heat.

Spread over the cooked cake.

Return cake to oven and bake for another 15 minutes until topping is golden brown and crunchy.

Lemon poppy seed cake

lemon poppyseed cake photo Marina Oliphant

A light lemony cake with the delightful crunch of poppy seeds.

125g butter, plus extra for greasing cake tin

1 ¼ (one and a quarter) cup caster sugar

2 tbsp poppy seeds

grated rind 1 lemon

3 tbsp lemon juice

2 eggs, beaten

1 ¼ (one and a quarter) cup plain flour

1 tsp baking powder

1/3 (one third) cup milk

icing:

zest and juice of 1 lemon

225g icing sugar

Preheat oven to 180C.

Butter and line a 17cm round cake tin.

Cream butter with sugar in an electric mixer until it is light and fluffy.

Add poppy seeds, lemon rind and juice and mix well.

Add eggs and mix well.

Sift flour and baking powder and add, alternately with the milk.

Pour mixture into tin and smooth the top.

Bake for 10 minutes, then turn oven down to 170C and cook for a further 45 minutes or until a skewer inserted into the centre comes out clean.

Remove and cool on cake rack.

To make icing, mix lemon juice and zest with icing sugar until smooth. Drizzle over cooled cake.

Hummingbird cake

hummingbird cake photo Marina Oliphant

I have made this cake in a large brioche tin, but you can just as easily use a round, square or loaf tin. You will need to adjust the cooking times, as they will be slightly different according to tin shapes.

1 ½  (one and a half) cups plain flour

½ (half) tsp bicarb soda

1 tsp cinnamon

1 cup sugar

½ (half) cup canola oil

2 eggs

1 tsp vanilla essence

½ (half) cup tinned crushed pineapple in juice (undrained)

2 medium mashed or sliced banana

½ (half) cup roughly chopped walnuts or pecans (optional)

icing:

250g cream cheese

125g butter

300g icing sugar

2 passionfruit

Preheat oven to 180C.

Butter and line a 17cm round cake tin (or 2 x 16cm fluted brioche tins).

Sift flour, bicarb soda and cinnamon in a large bowl, add sugar and stir.

Whisk eggs with oil and vanilla, then add to flour mixture and gently mix.

Add banana, pineapple, nuts and fold through.

Pour into cake tin, place in oven and bake for approximately 70 minutes or until cooked when tested with a skewer.

Remove from oven and allow to cool.

To make icing, beat cream cheese, butter and icing sugar until creamy and smooth. Scoop out the pulp of the passionfruit and fold through the icing.

Spread over cooled cake.

what came first, the chicken or the egg?

Eggs are a kitchen staple. With an egg or two, you can whip up anything from breakfast to dessert. Pop into a pot of boiling water for 2-3 minutes for a simple soft boiled egg and serve with hot buttered toast soldiers.  Crack into a pan for fried eggs sunny side up or flip for over easy. Or make an omelet. For a fancy version, try my eggnet omelet recipe below. The lacy ‘net’ is made by drizzling the egg mixture all over the pan, Jackson Pollock style. And the list goes on. Try baked eggs in a spicy tomato based sauce and you can serve these anytime of the day, really.

Nutritionally, eggs are a great source of protein. And it’s the protein that makes eggs so versatile in the kitchen, too. Whisk an egg white to observe the protein bonds strengthen and trap the air within to create stable foams, meringues, mousses and soufflés. Heat also causes the proteins to bond. The meringue recipe below uses both heating and whisking the egg whites for perfect meringues.

When buying eggs, the variety on offer is endless. I always look for free range and the best quality I can afford.

To store eggs, place in the fridge for up to one month in their original carton. The pointed end should face downward. To test for freshness, place an egg in a bowl of water. A fresh egg will sink. A stale egg will have a larger air cell, which causes it to float. A few final tips for cooking eggs –use cold eggs straight from the fridge when making hardboiled eggs, as they’re easier to peel. And when poaching eggs, first break the egg into a ramekin, then add a few tablespoons of white vinegar and wait for 30 seconds, before placing in a deep pot of just simmering water. Now your eggs should be perfect.

Eggnet omelet with asian style duck

eggnet omelette photo Marina Oliphant

It may look fancy, but to make an eggnet omelet is actually quite easy.

Peking duck is available ready cooked at asian restaurants or prepacked from Poultry suppliers and select supermarkets. Look for the Luv a Duck brand.

4 large eggs

2 Peking duck breasts, warmed in the oven

1-2 tbsp vegetable oil

2 tbsp hoisin sauce

squeeze of lemon juice

salad:

¼ (quarter) small wombok cabbage finely sliced length ways

2 handfuls of bean shoots

2 tbsp toasted sesame seeds

2 tbsp soy sauce

½ (half) tbsp caster sugar

1 tbsp mirin

2 spring onions, finely sliced on an angle

1 lebanese cucumber, finely sliced on the mandolin

½ (half) long red chilli, finely sliced

handful fresh coriander and basil

Beat the eggs and strain through a sieve for a few hours or overnight, refrigerated.

Mix all salad ingredients together and sit for a couple minutes while you cook the omelet.

Heat a non-stick fry pan over medium heat, add a little oil and drizzle in the egg mix using your fingers to make a lacy eggnet. When cooked, remove gently and set aside. Repeat with remaining egg to make 4 omelets.

Shred the warmed duck and combine with the salad.

Mix the hoisin with a squeeze of lemon juice to lighten.

Place the filling in the omelets, drizzle over the hoisin and serve.

Serves 4.

Baked eggs with eggplant, chorizo and tomato

baked eggs photo Marina Oliphant

A hearty breakfast, delicious lunch or light dinner, these baked eggs are so versatile you can enjoy them anytime of the day.

3-4 tbs olive oil

2 Japanese eggplant, halved lengthways and sliced

2 mild chorizo sausage, sliced

400ml tomato passata

1 tsp brown sugar

1 tsp harissa (optional)

½  (half) cup marinated red pepper strips

sea salt and freshly ground pepper

4 free range eggs

½ (half) cup pitted green olives

chopped italian parsley to serve

Preheat oven to 200C.

Heat a frypan over medium heat, add olive oil and cook eggplant for a few minutes until softened. Add chorizo and continue to cook for a few minutes. Add tomato passata, sugar, harissa, and red peppers.  Bring to the boil, lower heat & allow sauce to gently simmer for approx. 10 minutes.

Divide sauce equally between four individual oven proof ramekins.

Make a small well in the sauce in each ramekin and crack eggs into these, sprinkle with olives & cover with foil. Place in oven and allow eggs to cook for 10-15 minutes or until whites are firm, but the yolks are still runny.

Sprinkle with parsley and serve with lots of crusty bread.

Serves 4.

Brown sugar n’ spice meringues

sugar n spice meringues photo Marina Oliphant

Based on the beauties in the Ottolenghi cook book, these meringues are made using the swiss method. Heat the eggwhites and sugar over a double boiler before whipping them for a more stable mixture. The results are spectacular.

6 large eggwhites

140g brown sugar

250g caster sugar

1 star anise

¼ (quarter) tsp ground cinnamon

pinch freshly grated nutmeg

dutch cocoa, for dusting

Preheat oven to 110C.

Place a medium saucepan of water over gentle heat and bring to a simmer.

Place eggwhites, brown and caster sugar in a heatproof bowl over the saucepan, ensuring that the bowl doesn’t come in contact with the water. Add star anise and stir to break up the eggwhites and mix in the sugar.

Heat for approximately 5 minutes, until a digital thermometer reaches 40C.

Remove from heat and discard star anise. Place in a bowl of a freestanding electric mixer and whisk on high speed for around 8 minutes, until the mixture has cooled.

Gently fold in cinnamon and nutmeg.

Place large spoonfuls of mix on lined baking trays, allowing room for the meringues to expand. Sprinkle over cocoa with a fine sieve.

Place in oven and bake for 1 ¼ hours. When they are ready, they will be dry underneath, but still soft in the centre.

Remove from oven and allow to cool.

Makes 10 large meringues.

These nostalgic winter puddings are guaranteed to warm you up. Plus, they don’t require any fancy ingredients. In fact, when it’s too cold to go out, you could probably rustle something up by simply looking through your pantry. The golden syrup dumplings are from my childhood, still a great favourite of my brother. They may not look pretty, but are a taste sensation. Warm, soft dumpling pillows are permeated by the hot sweet golden syrup that they are cooked in. Gooey, sticky and sweet, yet light in texture, they are simply perfect with a scoop of vanilla ice cream for that hot/cold wintry dessert experience.

Warming to this theme, you really can’t go past a good sticky date pudding. Another simple recipe, this one makes a large quantity, so you have enough for leftovers. Which is just as well, because it reheats easily and the butterscotch sauce is good on just about anything.

Finally, creamed rice just got better. Use short grain risotto rice and the grains swell and absorb the flavours for an impossibly creamy result. Balance with the tartness of stewed rhubarb (or whatever other fruit you have at hand) and it’s bliss.

Mum’s golden syrup dumplings

golden syrup dumplings photo Marina Oliphant

This is my Mum’s recipe. It just goes to show how simple ingredients can be combined to make a really delicious pudding. Best eaten immediately, although I’d be surprised if there were any left over.

batter:

2 cups Self raising flour

2 tbsp butter

2 large eggs

½ (half) cup milk

syrup:

3 cups water

1 cup sugar

3 tbsp butter

3 tbsp golden syrup

2 tsp lemon juice

To make the batter, rub the butter into the flour until the mixture resembles fine breadcrumbs. Add the remaining ingredients and mix with a wooden spoon.

Place the syrup ingredients in a large frypan and bring to the boil over medium heat.

Place large spoonfuls of batter into the pan, allowing room for spreading. Cover with a lid or foil, reduce heat and simmer for 25-30 minutes.

Serve warm with ice cream.

Makes 12 dumplings.

Sticky date pudding

sticky date pudding photo Marina Oliphant

Everyone should have a sticky date pudding recipe. This makes a large quantity, but could easily be made in individual ramekins, too. Keeps well and reheats easily. Store the butterscotch sauce in a screw top jar in the fridge for a couple of weeks.

500g pitted dates

750ml water

25g bicarbonate soda

150g butter

150g brown sugar

125g caster sugar

5 eggs

420g plain flour

butterscotch sauce:

100g butter

150g soft brown sugar

100g white sugar

650g golden syrup

200ml thickened cream

Preheat oven to 160C fan forced.

Combine water and dates in a medium saucepan and bring to the boil. Add bicarbonate soda and cook over medium heat for 10 minutes. Add butter and both sugars and cook for 2-3 minutes on low heat until sugar dissolves. Blend mixture with a stick blender and allow to cool slightly. Add eggs and flour and mix thoroughly.

Place in greased and lined 25cm square cake tin and bake for 35-40 minutes.

To make butterscotch sauce, melt butter in a medium saucepan with the sugar and golden syrup. Stir slowly and continue to cook for 10 minutes. Remove from heat and set aside for a few minutes. Stir in cream and continue to stir for 4-5 minutes to ensure the sauce is smooth. Remove from heat and serve with pudding.

serves 10.

Creamed rice with stewed rhubarb

rice pudding photo Marina Oliphant

Creamed rice is my go-to dessert when there’s nothing in the house and it’s too cold to venture out.

½ (half) cup risotto rice

3 cups full cream milk

200ml thickened cream

50g caster sugar

1 vanilla bean, split

1 bunch rhubarb

1 cup sugar

Place rice in medium saucepan with 2 ½ cups water and bring to the boil. Remove from heat, drain and rinse rice under cold water.

Return rice to clean saucepan, add milk, cream, caster sugar and vanilla bean. Bring to the boil, reduce heat and simmer for about 1 hour until rice is tender and liquid is thick.

Whilst the rice is cooking, place remaining cup of sugar in a saucepan with 2 cups of water and heat gently until sugar has dissolved. Add rhubarb and cook gently for a few minutes until tender. Remove from heat and set aside.

Ladle the creamed rice into serving bowls with the stewed rhubarb.

Serves 4.

But, when cooking with potatoes, you need to make sure that you’ve got the right variety for the job. Floury potatoes have a low water content, which results in a fluffy texture when cooked, making them good for mashing, roasting and baking. Waxy potatoes have a higher water content, which allows them to keep their shape when cooked. They are good for gratins, soups and salads. Their flesh is often more yellow in colour than the floury potatoes. There are also some all-purpose varieties.

Some popular waxy potatoes are kipfler, Nicola, bintje and pink eye. For floury potatoes, look for Sebago, spunta, pontiac, Toolangi delight and king Edward. Desiree is an example of a good all-purpose potato.

With around 4,000 varieties of potatoes, we are now seeing more unusual names popping up at farmers markets, the local fruit and vegetable shop and even the large supermarkets. Market stalls that specialise in potatoes are the best place to go for advice. Try out these recipes for some new ideas with an old favourite.

Warm potato salad with smoked almonds and lentils

photo Marina Oliphant

4 tbsp olive oil

2 brown onions, sliced thinly

2 tbsp mustard seeds

800g baby kipfler potatoes, scrubbed

2 tbsp sherry vinegar

sea salt and black pepper to season

400g tin lentils, rinsed and drained

1 cup picked parsley leaves

6 thin slices pancetta

½ (half) cup smoked almonds, roughly chopped

3 soft boiled eggs

mustard cress to garnish

Heat oil in heavy based frypan, add onions and mustard seeds and cook over low heat for 30 minutes, until caramelised. Set aside.

Place potatoes in pot and cover with water. Bring to the boil and cook for 15 minutes until tender when pierced with a sharp knife.

Remove from heat, drain and cut in half lengthwise. Toss potatoes in pan with onions. Drizzle over vinegar and season with salt and pepper.

Add lentils and parsley and gently combine. Pour the warm potato salad into a serving bowl.

Grill pancetta until crisp, then cool slightly and break into large shards over the salad.

Scatter over the almonds and top with halves of soft boiled egg.

Serves 4.

Tip:

To soft boil the eggs:

Place eggs in a pot of boiling water and cook for seven minutes (for a 60g extra large egg), then drain and refresh in cold water. Set aside and peel carefully, when cool enough to handle. Smaller eggs will cook quicker.

Potato soup with celeriac, chickpeas and cabbage

photo Marina Oliphant

A warm and comforting soup for mid-winter. Cavolo nero is the dark leaf Tuscan kale. Substitute cabbage if this is not available.

5 waxy potatoes, such as Nicola

400g celeriac

3 tbsp olive oil

100g pancetta or bacon, thinly sliced

1 tsp fennel seeds, roughly crushed

2 bay leaves

1 brown onion, cut into large dice

2 x 400g tins chickpeas, drained and rinsed

130g cavolo nero, finely shredded

1.25 lt chicken or vegetable stock

2 tbsp chopped parsley

bread to serve

Peel potatoes and celeriac, cut into large cubes and place in a bowl of water to cover. Set aside.

Heat oil in large pot, add pancetta, fennel and bay leaves and cook over medium heat for a few minutes. Add onion, drained potatoes and celeriac and cook for 10 minutes over medium heat. Add chickpeas, cavolo nero, stir and cook for a few minutes.

Add stock and cook for 30 minutes over low heat until vegetables are soft.

Season with salt and pepper and scatter over parsley.

Serve with thick slices of buttered toasted bread.

Serves 4.

Mashed potato cakes with smoked ocean trout and wasabi leaves

photo Marina Oliphant

A great way to use leftover mash, and much better than potato cakes from the local takeaway.

400g cooked potatoes

100g marinated goats feta

salt and pepper to season

1 tbsp plain flour

1-2 tbsp olive oil

2 tbsp sour cream

4 slices smoked ocean trout

handful fresh wasabi leaves

Mash the potatoes with a masher or fork until they are roughly mashed. Crumble up the feta and fold into the mash. Season with salt and pepper to taste.

Form into flat potato cakes and lightly dust with flour.

Heat oil in non-stick pan and cook potato cakes for a few minutes until golden on each side.

Remove from pan and place on serving plate. Top with a dollop of sour cream, slices of ocean trout and finish with fresh wasabi leaves.

Serves 2.