Today’s recipe is for a celebration drink.

Simmer 1cup water, ½ cup caster sugar and a few sprigs of freshly chopped mint until mixture becomes thick and syrupy. Set aside to cool.

Combine 1 litre pineapple juice, 1 large can diced peaches, a 750ml bottle champagne or sparkling rosé and 1 punnet of quartered strawberries.

Add syrup and garnish with extra mint leaves.

Wine can be substituted with a bottle of lemonade.

Happy celebrating!

Today’s recipe is for a simple but delicious dessert.
Preheat oven at 190°C.

Peel and dice 4 green apples; mix with 1 tablespoon lemon juice.

Cut 8 slices of white bread into cubes.

Mix ½ cup (80ml milk) very well with 2 heaped tablespoons custard powder and add bread cubes.

Separate 4 eggs. Cream the egg yolks with ¼ cup (60g) caster sugar, a pinch ground cinnamon and.

Whip egg whites until stiff and add gently to bread/egg mixture. Add diced apples.
 
Fill into a greased baking dish and bake for about 40 minutes or until golden.

Peel 1 butternut pumpkin, cut into 2cm cubes and place in a roasting pan. Drizzle with olive oil and season with salt and pepper. Roast for 30 minutes, tossing once or until pumpkin is tender and golden brown. Keep warm. Heat 2-3 tablespoons olive oil and cook 1 chopped brown onion and 2 crushed garlic cloves over moderate heat for 5-10 minutes, until soft but not coloured.

Stir in 1 ½ cups couscous and cook for 1 minute.

Add 2 ½ cups chicken stock, bring to the boil, then simmer for 8-10 minutes, stirring regularly until grains are tender and liquid has been absorbed.

Season with salt and pepper to taste.

Combine couscous with ½ cup currants, ½ cup almond flakes, 3 tablespoons chopped coriander and roasted pumpkin to serve.

Roasted Butternut Pumpkin with Parmesan

Preheat oven to 200°C.

Peel 1kg butternut pumpkin and cut into 2.5cm pieces

Toss with ¾ cup cream, 3 sage leaves, 1 teaspoon salt and ¼ teaspoon pepper in a shallow baking dish. Bake covered for 30 minutes.

Stir in half of 2/3 cup finely grated parmesan cheese and sprinkle remainder on top.

Roast uncovered for about 20 minutes on middle shelf until pumpkin is tender and begins to brown. Stand for about 5 minutes before serving (cream will thicken).

Note: •Butternut pumpkin can be cut 1 day ahead and chilled in sealable bags. If you’re roasting another menu item, pumpkin can be roasted at the same time. Use upper and lower thirds of oven, switching position halfway through.

At the moment, broccoli and artichokes are in abundance.
Today's recipe goes great with any of them.

Creamy Coriander & Lemon Dipping Sauce
Whisk together:
Zest of 1 lemon
1-2 tablespoons freshly squeezed lemon juice
2 tablespoons chopped coriander leaves
¼ cup mayonnaise
¾ cup Greek-style yogurt
Salt to taste,
approximately ¼ teaspoon
Add freshly ground black pepper to taste.

Serve alongside steamed broccoli or artichokes.

Yields approximately 1 ¼ cups of sauce. Recipe will be on www.4bc.com.au/ingrids