Corn and Basil Cakes by Jamison

Corn and Basil Cakes

1/2 cup white whole-wheat flour or all-purpose flour

1/2 cup low-fat milk

2 large eggs

2 tablespoons canola oil, divided

1/2 teaspoon baking powder 

1/2 teaspoon salt 

1/4 teaspoon freshly ground pepper

2 cups fresh corn kernels or frozen, about 2 large ears

1/2 cup fresh basil, chopped


1.Whisk flour, milk, eggs, 1 tablespoon oil, baking powder, salt and pepper in a medium bowl until smooth. Stir in corn and basil.

2.Brush a large nonstick skillet lightly with some of the remaining 1 tablespoon oil; heat over medium heat until hot (but not smoking). Cook 4 cakes at a time, using about 1/4 cup batter for each, making them about 3 inches wide. Cook until the edges are dry, about 2 minutes. Flip and cook until golden brown on the other side, 1 to 3 minutes more. Repeat with the remaining oil and batter, making 10 cakes total. Reduce the heat as necessary to prevent burning.


Potato Salad By Georgie


  • 2 Spring Onions
  • Mint sprigs
  • 4 Large Potatos
  • Egg Cream Mayonaise


  1. Dice potatos and cook.
  2. Cut up spring onions and mint
  3. Put in bowl.
  4. Add cooked potatos, stir in sliced boiled egg and mayonaise.
  5. Enjoy!!!

Grilled Lemon-Rosemary Chicken

Grilled Lemon-Rosemary Chicken

                        This simple grilled chicken breast dish can be served with grill vegetables or diced and used in a salad.

Prep Time: 15 minutes

Cook Time: 7 minutes

Total Time: 22 minutes

Serves 4



•4 chicken breasts, boneless and skinless

•2 tablespoons extra virgin olive oil

•2 tablespoons, fresh lemon juice

•1 tablespoon, fresh rosemary, minced

•2 cloves garlic, minced

•1/4 teaspoon salt

•1/8 teaspoon black pepper


Place chicken breasts in a shallow glass dish or resealable plastic bag. Combine rosemary, garlic, black pepper, olive oil, and salt in a small bowl. Pour mixture onto chicken, cover or seal, and place in refrigerator for 15-20 minutes. Preheat grill for medium-high heat. Place chicken breast on a lightly oiled grill rack and allow to cook for 7 minutes per side. When chicken is no longer pink and juices run clear, remove from heat and serve.

By Brandon Edwards. heat and serve.


Scramble Eggs by Tiah


8 x 60g free-range eggs

80ml (1/3 cup) milk

1/4 tsp salt

15g (3 tsp) butter

4 thick slices buttered toast


Scrambled eggs are made by mixing eggs together with milk, cream or water to produce moist, soft folds or “clouds” of egg when cooked. Free-range eggs tend to have more flavour than battery-hen eggs and generally give scrambled eggs a richer yellow colour.

Step 2

Crack the eggs into a medium mixing bowl. This is best done by first cracking each egg, one at a time, into a small bowl before sliding it into the mixing bowl, so that you can remove any blood spots or pieces of shell (to remove these, use the egg-shell half). Add milk and salt. Measure the milk carefully, as cooked egg will only hold a certain amount of liquid and too much will cause the egg to “weep” moisture. Use a fork to whisk the egg mixture lightly until the ingredients are just combined. The eggs should be mixed through evenly to ensure a consistent yellow without streaks of egg white (which will result in white streaks through the cooked eggs)

Step 3

There is one main rule when cooking scrambled eggs: do not cook on heat that is too high, as this will cause the eggs to stick to the pan and become flaky dry. Heat the butter in a medium, deep heavy-based frying pan over medium heat on the largest hotplate or gas burner (to ensure even cooking) for 1 minute or until the butter begins to foam. Swirl the pan to lightly coat its entire base with the butter.


Step 4

Add the egg mixture to the frying pan and cook over medium heat for 30 seconds. Use a flat-topped wooden spoon to gently push the egg mixture, scraping the top of the spoon along the base of the pan, from one side of the pan to the other in 4 different directions. Soft folds of cooked egg will begin to develop.

Step 5

Repeat the pushing action with the spoon every 10 seconds (or slow count to 10), including around the pan edge to prevent the egg mixture sticking. The important part of this step is to push the spoon through the mixture and lift and fold the eggs rather than stir, as stirring will break the egg up into small lumps. Do this often during cooking to prevent the egg mixture sticking and forming more of an omelette rather than moist, soft folds of scrambled eggs. Cook for 2 minutes or until about three-quarters of the mixture is cooked and one-quarter is still liquidly

Step 6

Remove the pan from the heat and use the wooden spoon to gently fold the egg mixture twice more. The residual heat in the pan will finish cooking the eggs.

Step 7

Spoon the eggs onto the toast and serve immediately put a sprinkle of chives in and enjoy

Darraghs Cheese and Chive Scones

Cheese and chive scones

Ingredients :

3 1/2cups self-raising flour

1 tablespoon caster sugar

1 teaspoon salt

60g butter, chopped

1 1/2 cups milk

2 tablespoons finely chopped fresh chives

1 tablespoon dried mixed with herbs

2/3 cup grated tasty cheese

extra milk, for brushing

butter, to serve


1.Preheat oven to 200/300 Degrees Co

2. Place all ingredients in a bowl

3. Stir the mixture until its thick

4. Put in the oven for 15-20 minutes





Brittany’s rosemarry crusted pork


3 tablespoons chopped fresh rosemary, or 1 tablespoon dried

1 2-pound boneless centre-cut pork loin roast, trimmed

1 1/2 pounds small Yukon Gold potatoes, scrubbed and cut into 1-inch cubes

4 teaspoons extra-virgin olive oil, divided

1 pound butternut squash, peeled, seeded and cut into 1-inch cubes

1/2 cup port, or prune juice

1/2 cup reduced-sodium chicken broth



1.Preheat oven to 400°F.

2.Combine rosemary, garlic, 1/2 teaspoon salt and 1/2 teaspoon pepper in a mortar and crush with the pestle to form a paste. (Alternatively, finely chop the ingredients together on a cutting board.)

3.Coat a large roasting pan with cooking spray. Place pork in the pan and rub the rosemary mixture all over it. Toss potatoes with 2 teaspoons oil and 1/4 teaspoon salt in a medium bowl; scatter along one side of the pork.

4.Roast the pork and potatoes for 30 minutes. Meanwhile, toss squash with the remaining 2 teaspoons oil, 1/4 teaspoon salt and pepper in a medium bowl.

5.Remove the roasting pan from the oven. Carefully turn the pork over. Scatter the squash along the other side of the pork.

6.Roast the pork until an instant-read thermometer inserted in the centre registers 155°F, 30 to 40 minutes more. Transfer the pork to a carving board; tent with foil and let stand for 10 to 15 minutes. If the vegetables are tender, transfer them to a bowl, cover and keep them warm. If not, continue roasting until they are browned and tender, 10 to 15 minutes more.

7.After removing the vegetables, place the roasting pan over medium heat and add port (or prune juice); bring to a boil, stirring to scrape up any browned bits. Simmer for 2 minutes. Add broth and bring to a simmer. Simmer for a few minutes to intensify the flavour. Add any juices that have accumulated on the carving board.

8.To serve, cut the strings from the pork and carve. Serve with the roasted vegetables and pan sauce


Coriander Pesto By Ella

Coriander  Pesto


2 cups fresh coriander leaves, coarsely chopped

2 garlic cloves, finely chopped

1/4 cup toasted cashew nuts

1/3 cup finely grated parmesan

1/2 cup light olive or peanut oil, plus extra

Salt and pepper, to season


Step 1 Place the coriander, garlic, cashew nuts and parmesan in the bowl of a food processor and process until finely chopped. (Alternatively, place the ingredients in a mortar and pound with a pestle until well combined).

Step 2

With the food processor motor running, gradually add the oil in a thin, steady stream until well combined and a smooth paste forms.

Step 3

Season to taste with salt and pepper.

Step 4

Transfer to an airtight container and pour over a little extra oil to cover the surface of the pesto – this will prevent the coriander  from oxidising and turning black.

By Ella 4R

Shrimp with mango and basil

Makes: 4 servings, 1 cup each

Active Time: 15 minutes (if using peeled shrimp)

Total Time: 45 minutes

  • 1 pound of  raw shrimp, peeled and deveined, tails left on
  • 1/4 teaspoon of salt
  • 1/4-1/2 teaspoons of cayenne pepper
  • 1/4 teaspoon of ground turmeric
  • 1 tablespoon of extra-virgin olive oil
  • 1 large ripe, firm mango, peeled and cut into 1/2-inch cubes 1 bunch scallions, green tops only, thinly sliced
  • 1/4 cup firmly packed fresh basil leaves, finely chopped


  1. Toss shrimp with salt, cayenne to taste and turmeric in a medium bowl. Cover, refrigerate for about 30 minutes.
  2. Heat oil in a large nonstick skillet over medium-high heat, place the shrimp in a single layer and cook until the undersides turn salmon-pink, about 1 minute. Flip them over and cook for 1 minute or more.
  3. Add mango, scallion greens and basil cook, stirring, until the shrimp is just cooked and starts to barely curl, 1 to 2 minutes.

shrimp with mango and basil

Coriander Salsa

Coriander Salsa


2 bunches coriander, washed, dried, leaves and stems chopped

2 ripe tomatoes, finely chopped1 small red onion, finely chopped

4 fresh red Birdseye chillies, halved, deseeded, finely chopped

garlic clove, finely chopped tbs fresh lemon juice, or to taste

Salt & ground black pepper, to taste


Place the coriander, tomatoes, onion, chillies, garlic, oil, lemon juice, salt and pepper in a medium bowl. Stir well to combine. Taste and add more lemon juice, salt or pepper, if necessary.

By Sharni 4R