Instructions

Preheat the oven to 190°C. Heat 1 tablespoon of the oil in a frying pan, then add the onion and garlic. Cook gently on a low heat, stirring occasionally, for about 8 minutes, until softened.

Add the spinach and tomatoes and continue cooking for about 6 minutes. Tip into a large bowl and allow to cool slightly.

Stir the ricotta and feta cheeses into the spinach mixture together with the pine nuts and season to taste with a little salt and pepper and the nutmeg.

Lightly oil a shallow baking dish measuring about 28 × 20 cm.

Use two of the filo sheets to line the base and sides of the dish, overlapping if necessary. Leave the excess pastry to hang over the edges of the dish.

Cover with half of the spinach mixture, spreading it out to the edges in an even layer. Cover with two more sheets of filo, then another layer of the spinach.

Fold the excess filo in over the top, then place the remaining two filo sheets on top, folding the edges under neatly. Brush the top lightly with the remaining oil and bake for 25 minutes or until crisp and golden.

Instructions

Preheat oven to 350 degrees and place rack in center of oven. Toast the pecans for 8 minutes, or until lightly browned and fragrant. Set aside to cool and then chop into small pieces.
 
Grease, or spray with a nonstick spray, 36 miniature muffin tins. Set aside while you make the batter.
 
In a separate bowl, whisk to combine, the flour, salt, and baking soda. Set aside.
 
In the bowl of your electric mixer, or with a hand mixer, cream the butter and sugar until light and fluffy (about 2 minutes). Add the egg and beat until incorporated. Scrape down the sides of the bowl and then beat in the sour cream, orange extract, and orange zest. Add the flour mixture and beat just until incorporated. Fold in the toasted pecans and drained pineapple. 
 
Spoon the batter into the prepared muffin tins. Bake for 15 to 20 minutes or until lightly browned and a toothpick inserted in the center of a muffin comes out clean. (Length of baking time will depend on the size and color of the muffin tins used, i.e. dark colored pans will cook the muffins faster than lighter colored pans.)
 
While the muffins are baking combine the glaze ingredients (sugar and orange juice) in a small cup.
 
Remove the muffins from the oven and place on a wire rack. While the muffins are still very warm, brush them with the orange glaze.

Instructions

Wash, peel and core quinces. Chop quince flesh coarsely and place in large saucepan. Tie peel and cores in a small piece of muslin to form a bag. Add to the quinces in the pan.

Add enough water to cover the quinces and boil, covered 30 minutes or until fruit is very soft. Remove muslin bag and push flesh through a fine sieve into a bowl.

Alternatively you can process the fruit until very smooth (only do so if you have done a good job of the cleaning them)

Weigh the fruit pulp then weigh out an equal amount of sugar.

Combine sugar and fruit pulp in the same cleaned saucepan. Cook, stirring over a low heat until the sugar dissolves.

Continue to cook, stirring every 5-10 minutes, until the quince paste is very thick and a deep ruby colour. When you stir you will see a trail, this will take approx 1½ hours.

Transfer cooked paste to a lightly greased and lined 20cm x 30cm lamington pan. Spread paste flat.

Place in fan-forced oven with only the fan working (no temperature set) overnight or for several hours to dry out. Alternatively you can dry the paste in a very low oven (90°C) for several hours

Instructions

Cook lamb bones with ½ litre of water, 1 clove of garlic and bay leaf for 1 hour. Then pour through a sieve.

Peel the white turnips and cut into slices, not too thin. Sprinkle with salt, rub well and let stand at least 1 hour at room temperature. Then rinse off salt and drain turnips.

Heat 3 tablespoons of oil in a frying pan, fry turnips for about 20 minutes until they are golden brown and slightly crispy. Turn over a few times, so that they brown on all sides. Remove from pan and drain on kitchen paper.

Heat oil in a saucepan. Cook the onions for about 20 minutes, at low to medium heat until they are golden brown.

Add chopped ginger and one half of the garlic and cook for 5 more minutes.

Now add chili powder, paprika powder, ground turmeric, fennel, coriander, cardamom, cinnamon, 1 tablespoon oil, 2 tablespoons of water, add lamb and mix well. Stir meat constantly for about 2 minutes, it should be completely coated with the spices. Cover and let simmer for about 10 minutes over medium heat.

Once the liquid is almost completely absorbed, remove the lid. Stir with a wooden spoon for about 5 minutes, stir constantly.

Add salt and tomatoes mix well. Add broth, cover with a lid and let it simmer for about 30 minutes. About 5 minutes before serving, add the white turnips.

Add salt if necessary, cook a few more minutes, then serve.

Instructions

Peel the pears, leaving the stem intact. Place sugar, water and cinnamon stick in a saucepan ( For extra flavour you may add fennel seeds, cloves, cardamon pods & orange peel if you have them. A few chai tea bags can be just as good). Stir over low heat until sugar dissolves. Add pears and slowly bring to the boil*. Remove from heat and set aside to cool.

Place chocolate, cream and butter in a heatproof bowl over simmering water. Stir until chocolate melts. Stir through liqueur and cinnamon.

Serve one pear drizzled with chocolate and topped with cracked pepper if desired.

*A plate placed on top of the pears will help keep them under the syrup. Or make a cartouche if you can!