Lemon Guacamok With Pita Crisps

Okay, so guacamole is more Mexican than Moroccan, but this version is full of typically North African flavours, especially the aromatic preserved lemon.

Serves 4

Prep time 10 mins

Cooking time 5 mins

Equpiment Oven tray; large bowl Pita crisps

1 packet pita or flatbread

Olive oil spray

Dried za’atar spice (or ground sumac), to sprinkle ‘

Lemon guacamole 2 avocadoes, diced

into small chunks

200g cherry tomatoes, chopped

1/2 red onion, diced finely

1 clove garlic, chopped finely

1 green chilli, seeded and chopped finely

1/2 preserved lemon, skin only, chopped finely 1/2 cup chopped coriander leaves

Juice of 2 limes Few drops green Tabasco sauce (optional)

Salt flakes & cracked black pepper

1. Make pita crisps Preheat oven to 200C (180C fan-forced). Place pita bread on oven tray and lightly spray with oil. Sprinkle spices over bread and bake until bread is lightly browned and crisp, about 5 to 10 mins. Remove from oven and allow to cool, then break into large pieces.

2. Meanwhile, make guacamole. In bowl combine avocado, tomato, onion, garlic, chilli, preserved lemon, coriander, lime juice, Tabasco and mix gently. Taste and add salt and pepper. Serve’ guacamole with pita crisps on tine side.

Banana & Coconut Cake; Sweet, moist and delicious. This traditional favourite makes the perfect teatime treat

Serves 12

Prep time 25 mins

Cooking time 60 mins

Equipment Fork (for mashing banana); sieve; 22cm square cake tin; baking paper; large mixing bowl; electric beaters; metal skewer; wire rack; medium mixing bowl; silicone spatula

150g butter, at room temperature

1 cup brown sugar, firmly packed

1/3 cup caster sugar

3 eggs, at room temperature

2 tsp vanilla extract

3 ripe medium bananas, mashed (about 1 cup)

1/2 cup light sour cream

2 cups self-raising flour, sieved

1/2 cup desiccated coconut

Coconut cream cheese icing

125g butter, at room temperature

250g cream cheese, at room temperature

2 cups icing sugar mixture, sieved

1 tsp vanilla extract

1/2 tsp coconut essence, to taste

2/3 cup shredded coconut

1. Preheat oven to 180C (160C fan-forced). Grease and line cake tin with baking paper.

2. Make cake mix Beat butter and sugars with electric beaters in large bowl until pale and fluffy. Add eggs one at a time, beating well with addition. Add 2 tsp vanilla extract, mashed bananas and our cream; beat to combine. Beat flour and coconut into mixture until well combined.

3. Bake Pour mix into lined cake tin and bake for 60 mins or until a skewer inserted into centre of cake comes out clean. Remove from oven and let cool slightly in tin, then turn onto wire rack to cool completely.

4. Make icing Meanwhile, whip butter and cream cheese until light and fluffy. Add icing sugar, 1 tsp vanilla extract and coconut essence and beat for a further few mins.

5. Ice cake When cake has cooled, cut in half horizontally. Spread one-third of icing over bottom half of cake and top with remaining half. Ice top and sides