• ¼ c popping corn
• 2 tbsp oil
• 1 tsp each of curry powder and cinnamon
• ½ tsp each of mace, ground allspice, cloves and ginger
• ½ tsp baking soda
• ½ tsp sea salt
• 150 g butter
• ¾ c caster sugar
• 3 tbsp golden syrup
• 1 tsp vanilla extract
• 1 ½ c broken pretzel pieces
• 150 g melted dark chocolate to finish

Pop the corn in a large saucepan with a lid on it and turn into a bowl discarding any unpopped corn.

In a small bowl combine the salt, spices and baking soda and set aside.

Heat the butter, sugar and golden syrup in a saucepan and stir until the sugar is melted.  Cook over a low heat for a further 5 mins stirring constantly until golden.

 Remove from the heat and stir in the spices and vanilla.  Tip in the popcorn and pretzels and stir until everything is well coated.  
Spread out onto a greased tray to cool.  Drizzle with melted chocolate, and resolve to diet tomorrow!  (Makes 8 Cups)

• 2 cups fresh spinach leaves
• 350 g pumpkin
• 1 large kumara
• 2 large carrots
• 1 tsp crushed garlic
• 4 eggs
• 2 cups of milk or cream

Preheat the oven to 150C and prepare four ramekin or small pie dishes, spraying with oil.

Peel and chop the pumpkin, kumara and carrots into bite size pieces.  Season with salt, pepper and garlic and cook in a roasting dish with a little olive oil until tender.

Once the vegetables are cooked, place in the ramekin dishes with the chopped spinach.  Whisk the eggs and milk (or cream) and then pour over the vegetables and cook for 20-30 mins.

These are delicious with the addition of sun-dried tomatoes, feta, chorizo or whatever you have on hand.  Leftover cooked vegetables can also be used.  Serve hot or cold with a salad and some crusty bread.

Before I forget, the winner of the $50.00 voucher for June is Judy Wild from Ashburton.

Happy Stitching

Rachel