Tuscan lemon chicken

6 chicken thighs (bone in)

3 cloves garlic sliced

1 very large lemon, sliced (or two medium)

6 x 1.5" rosemary sprigs

Lots of O oil

Torn stale bread (used pana di casa)

Oven at 200C.

Arrange all ingredients except bread in baking dish, salt and roast for 30 minutes.

Roll torn bread in juices and bake another 20 mins.

Served with green beans.

Basic (everyday) banana bread

For 6 big muffins:

3 ripe bananas
100g butter, melted
3 eggs
1 tsp baking powder
1/2 tsp cinnamon
1/2 tsp mixed spice
220g almond meal

Baked at 160C for 35 or 40 minutes(?)

Ginger coconut custard

2 egg yolks

Tbsp rice malt syrup (or sugar)

165ml tin coconut milk

1/2 tsp vanilla

Grating of fresh ginger

Oven at 160C. Custards in greased ramekins, in water bath. About 45mins.

Spiced coconut rice

1/2 cup basmati rice

270ml coconut milk

Seeds from 1/2 cardamom pod

1/8 tsp cumin seeds

1/8 tsp black mustard seeds

Put ingredients not saucepan over high heat, bring to boil stirring frequently. Reduce heat, cover & cook about 15 or 20 till rice is soft. (May need to stir after 10.)

Slow cooked quinces

2 large quinces, quartered & cored

2/3 cup caster sugar (could reduce quantity)

1/4 cup water

Slow cooker on high, 5 hours.

Orange tomato soup

1 onion

2 cloves garlic

500g tomato (equivalent 1 tin plus two Romas)

1/4 cup freshly squeezed OJ

Couple strips orange peel

1 potato

2 cups chicken stock

Remember to remove peel before puréeing.

Basil (or Thai basil even better!) to finish.

Orange sesame muesli

Ingredients:
250g quinoa flakes
90g unsweetened shredded or flaked coconut
35g cashews, roughly chopped
35g whole raw almonds, roughly chopped
35g pumpkin (pepita) seeds
30g sunflower seeds
20g sesame seeds

40ml virgin coconut oil
30ml un-hulled tahini
30ml brown rice syrup
1 tsp. pure vanilla extract
the finely grated zest of 1 orange
(1/2 tsp. fine sea salt)

100g natural raisins or sultanas
85g dried cranberries
45g dried apple slices, roughly chopped
40g pitted dried dates, roughly chopped

Oven at 180C. Stir mixed wet ingredients through dry. Spread on baking tray & toast 30 minutes, stirring every 10. Allow to cool then stir in fruit.

Jeff's BBQ pork belly

Stabbed worked belly a whole lot. Stuffed holes with chopped rosemary & thyme. Rubbed with sea salt. Sit at room temp covered with paper towels to absorb any moisture. Rub the bottom with oil & place on a BBQ with lid down on low. After approx an hour, when fat is bubbling out the top, turn heat to high and flip to crackle.

Served with apple & green beans.

Roast pork belly

For 2:
500g pork belly
Fennel seeds

1/2 radicchio (2 quarters)
Balsamic glaze

2 Granny Smiths
4 cloves
Dash of vanilla

Pork belly - oven at highest setting. Slice skin, rub with oil, fennel seeds & salt. Bake for 15 minutes. Reduces to 160C, continue 45 minutes. Rest for 10.

Slice apples. Cook with dash of water, cloves & vanilla with lid on till soft.

Oil radicchio, bbq for a few minutes each side. Drizzle with balsamic.

"Pepperoni" chickpeas

400g can chickpeas, rinsed & drained

1 tsp onion powder

1 tsp fennel seeds

1 tsp black mustard seeds

2 tsp smoked paprika

1 tsp chilli flakes

Pinch salt

2 Tbsp EVO oil

Bake at 200C for 20 or 25 minutes. Sprinkle on a pizza.