Chocolate and Honey Pinwheels

• 150 grams butter
• 3/4 cup sugar
• 2 eggs
• 2 tsp vanilla essence
• 2 3/4 cup flour
• 1 tbsp cocoa
• 1 tbsp honey

1. Cream butter and sugar
2. Add eggs one at a time
3. Mix in vanilla and flour
4. Divid dough into half; add cocoa to one half and honey to the other half and mix in well.
5. Roll out chocolate mixture on baking paper to about 34 x 24 cm
6. Dot honey mixture on the top and spread to cover
7. Start from long edge and roll up to form a log
8. Wrap in the baking paper and put in fridge for an hour
9. Slice about 6 mm thick and bake 10 - 12 minutes in a medium oven

Anything Quiche

This is a quick and easy way to use up bits of excess vegetables or cheese.

• 3 - 4 cups of vegetables
• 1/2 an onion
• 1/2 cup grated or chopped cheese (any kind - use up the leftovers)
• 1/2 cup milk
• 1 tsp mixed herbs
• 4 eggs
• 1 sheet ready rolled pastry

1. Place pastry in a quiche dish
2. Put vegetables and cheese in the dish
3. Mix together cheese, milk, herbs and eggs
4. Pour over the vegetables
5. Bake at 200 Celsius for 45 minutes just below half-way in the oven (this makes sure the bse is cooked).

Cookies in a Mason Jar - Great for Christmas Presents

• 1 1/2 cup flour 
• 1 1/2 tsp baking powder 
• 1/2 tsp salt
• 3/4 cup brown sugar
• 3/4 cup white sugar
• 1 cup rolled oats
• 3/4 cup white chocolate buttons
• 3/4 cup dark chocolate buttons
• 3/4 cup milk chocolate buttons

1. Put all the ingredients in the mason jar (or other attractive glass jar) in the order listed. 
2. Tie with attractive ribbon and print the below recipe. 

Vegan Christmas Cake

• 4 apples peeled, cored and chopped
• 3/4 cup water
• 1/4 cup sugar
• 500 grams flour
• 400 grams sugar
•  4 tbsp cocoa
• 4 tsp mixed spice
• 170 ml vegetable oil
• 1 kg dried mixed fruit
• 200 grams chopped brazil and/or hazel nuts

1. Combine apples, water and sugar in a pot and cook for 20 minutes until soft. Mash so they are like apple sauce.
2. Sieve dry ingredients into a large bowl. Add remaining ingredients and apple sauce mixture. 
3. Stir well.
4. Place into paper lined baking tins and cook at 150 degrees Celsius for about 70 minutes until a skewer inserted into the middle of the cake comes out clean. 

Vegetarian Stuffed Peppers

• 2 tbsp olive oil
• 2 tbsp sunflower seeds
• 2 tbsp pumpkin seeds
• 1 onion chopped finely
• 170 grams long grain rice
• 2 crushed garlic cloves
• 430 ml vegetable stock
• 2 tomatoes chopped finely
• 100 grams feta cheese
• 100 grams cheddar cheese
• large handful of parsley chopped
• 4 peppers
• tin foil

1. Heat olive oil in a frypan and add seeds and onion. Fry gently until seeds are golden.
2. Add rice and garlic and fry for 2 minutes until grains of rice are glossy.
3. Add stock, cover, bring to boil then simmer for 10 minutes.
4. Add tomatoes, cheese and peppers.
5. Cut the top off the peppers and remove seeds.
6. Stuff with the rice mixture and wrap tightly in tinfoil.
7. Bake in a medium oven for 40 minutes.

Beetroot Relish

This makes a great Christmas present with the vibrant red-purple colour.

• 1 kg fresh beetroot
• 700 grams finely chopped onions
• 2 tsp ground allspice
• 1 tbsp salt
• 2 1/2 cups white sugar
• 500 ml malt vinegar
• 2 Tbsp cornflour

1. Put washed beetroot into a pot and bring to boil
2. Boil for about 45 minutes until tender
3. Skin and chop finely in a food processor
4. Return to pot with onions, spice, salt, sugar and 450 ml vinegar
5. Boil for 30 minutes
6. Mix the cornflour with remaining malt vinegar
7. Add gradually while stirring
8. Simmer for 10 minutes until thickened
9. Put into clean jars

Brown Rice, RIce Pudding

• 1 1/2 cups water
• 3/4 cup uncooked brown rice
• 1 1/2 cups milk
• 1/3 cup sugar
• 3/4 cup milk
• 1 egg
• 1 tsp vanilla essence

1. Put rice and water in pan over high heat and bring to boil.
2. Simmer for 45 minutes until tender.
3. Mix cooked rice, 1 1/2 cups milk and sugar and cook over medium heat for 15-20 minutes until creamy.
4. Mix egg and 3/4 cup milk and add. 
5. Cook 5 minutes stirring all the time.
6. Add vanilla essence and stir in.