Yummy Banana Bread

    125 grams butter                                               
    1 cup castor sugar                                             
    2 eggs                                                         
    3-4 large bananas mashed                                       
    2 cups plain flour                                             
    1.5 teaspoons bi-carb soda                                     
    1 teaspoon baking powder                                       
    1/2 cup sour cream                                               
    1 cup walnuts chopped       
                                  
Prepare rectangle pan suitable for Dream Pot or similar by lining base with baking paper and having extra baking paper and string to seal on top.
Beat butter and sugar with electric mixer till light and creamy.  Beat in eggs one at a time.  Fold in banana using large spoon.  Sift flour, baking powder and baking soda into mixture, add sour cream and nuts, then gently fold till combined.  Set aside for 2 hours so baking soda can lighten density of mix and it darkens.  Spoon into pan and cover with 2 layers of baking paper and seal by tying with string or twine.  Place in Pot on top of small empty cans to keep off the base of the pot and pour boiling water into the pot til half way up the pan.  Boil gently for about 20 minutes and transfer to Dream Pot or similar and leave for a further 3 hours minimum.  Serve with butter.  Can be frozen but why would you.

Savoury Scones

3 cups S.R. Flour
50 gr Butter
3/4 cup Cheese
1/2 cup diced Ham
1 tab Dijon Mustard
1 1/2 cups Milk

Rub butter and flour, add cheese and ham and mustard and mix in milk.  Roll out and knead lightly til smooth, press out and cut into squares or use a scone cutter to be just a little bit fancy and bake between 180 - 190' 12-15 minutes til cooked.

Great Dip Base

3 Eggs
3tab Sugar
3 tab White Wine Vinegar
225 gr Cream Cheese
Pepper
Beat eggs, sugar and vinegar and cook in double saucepan til thick.  Cool.
Beat in cream cheese til smooth then add pepper.

Additions:
1.  1/2  red capsicum diced finely and 1 bunch shallots finely chopped
or
2.  1 bunch coriander 1 tea thai curry paste
or
3.  1 can drained chopped salmon and 1 tea chopped dill

Lamb and Haloumi Pizza

    2 trimmed  lamb steaks                                         
    1 tablespoon fresh lemon juice                                 
    2 teaspoons paprika                                            
    2 cloves garlic                                                
    2 tablespoons fresh oregano                                    
    Oil                                                            
    Pizza base                                                     
    1/4 cup pizza sauce                                            
    1/2 cup mozzarella cheese                                      
    1 small red capsicum                                                 
    200 grams haloumi cheese                                       
    1 large ripe tomato                                            
    200 grams greek style yogurt                                   
Preheat oven (Turbo or Baby Weber) to 240'C.  Combine lamb, lemon juice, paprike, garlic and half oregano in ceramic bowl.  Cover with glad wrap and set aside for 30 mins
Spread pizza sauce evenly over bases, sprinkle with mozzarella, scatter capsicum and haloumi. Place in oven for about 5 minutes. Meanwhile heat non stick frying pan over med heat, drain lamb and reserve marinade.  Add lamb to pan and cook for 3/4 mins.  Add reserved marinade and cook.  Sprinkle over pizza, drizzle with combined tomato and oregano seasoned with salt and pepper  Place pizzas back in oven for about 10 minutes,then place on serving platters, Dollop with yoghurt.
IDEAL FOR THE TURBO OVEN.

Basic Bolognaise Sauce and Spanish eggs in Bolognaise Sauce

    1 tablespoon oil                                               
    1 med onion                                                    
    1 clove garlic                                                 
    1 teaspoon dried oregano                                       
    500 grams mince                                                
    2 tablespoons tomato paste                                     
    1/2 cup red wine                                               
    400 grams can chopped tomatoes                                 
    1 cup beef stock base                                          
    1 teaspoon castor sugar                                         Heat oil, cook onion and garlic, add organo, add mince with a little water and cook stirring to break up mince for 8-10 mins.  Add tomato paste, add wine, tomato, stock and sugar.  Bring to boil for 10 minutes place in dream pot for 2 hours.  Season with salt and pepper,
ALTERNATIVES:
Spanish baked Eggs:  Add 1 tea cumin, 1/4 tea chili, 1 tea smoked paprika 3 cups bolognaise mix, 4 eggs, chopped chives.  Cook chili, add paprika and bolognaise and heat through.  Spread into greased baking dish.  Using a spoon, make 4 indentations in mix, crack 1 egg in each, season with salt and pepper, drizzle with a little oil and cheese and bake for 10-12 mins.  Sprinkle with chopped chives.

Sticky Lamb Shanks with Sweet Potato, Rosemary and Garlic

    100 milliliters oil                                            
    Salt and pepper                                                
    1 med carrot peeled and cut into chunks                        
    4 shallots peeled and halved                                   
    4 thyme sprigs                                                 
    1/2 cinnamon stick                                             
    2 potatoes peeled and cut into chunks                          
    90 grams pearl barley                                         
    1/12 tablespoon tomato paste                                   
    6 1/3 cups chicken stock                                       
    2 lamb shanks cut in half                                      
    2 sticks celery sliced                                         
    10 cloves garlic                                               
    3 sprigs rosemary                                              
    1 medium sweet potato peeled and cut into chunks               
    1/4 teaspoon chili paste                                       
    2 tablespoons honey                                            
    Crusty Bread to Serve                                          
Preheat oven to 170'.  Heat oil in heavy based pan and add lamb and brown all over.  Season with salt and pepper, remove and set aside in greased Dream Pot or similar.
Place pan on medium heat, add Celery, carrot, shallot, garlic, thyme, rosemary and cinnamon and cook, stirring for 15 minutes. Add to pot and add Remaining vegetables, barley, chilli, tomato paste, honey.  Pour chicken stock into pan to absorb juices bring to boil and add to pot. 
Bring to simmer and cook for about 10 minutes on slow simmer, transfer to Dream Pot and leave for approx 4 hours.
Serve with crusty bread and a big stick to fight off the neighbours when you lift the lid.