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Still on our baking kick with my sister, we were playing with more Christmas cookie ideas. We decided to play around with the flavouring of sugar cookies, adding some cocoa and some Christmas Mix spice. We tried it a first time and found that the chocolate came on too strongly and the spice not strongly enough, so we tried it a second time, tweaking the amounts a little bit. To deepen the flavour and add a festive note to it, we swapped out some of the sugar for maple sugar. On the second go, we decided we liked the balance. Here it is: Ingredients: 1/2 c butter 1/2 c sugar 1/2 c maple sugar 1 egg 1 tbsp milk 1 tsp baking powder 1 tbsp mix spice 3 tbsp cocoa 1 1/2 c flour 1) In a large mixing bowl, cream together butter and sugars. Beat in egg and add milk. Gradually add dry ingredients and mix well. 2) Roll into balls 1 inch in diameter and place spaced out on a greased baking sheet. Alternatively, chill for an hour, then roll out to just shy of a cm thick and cut out with cookie cutters. (in the picture above, Little Bit tried out his Christmas profiled roller - repeatedly so the shapes are a bit unclear, but lots of fun!) Flatten with a butter knife dipped in cold water. Bake at 190°C for 8 minutes. 3) (Optional: decorate with icing and sprinkles!) These came out very tasty! We talked about brushing them with melted butter, but forgot to do so while they were hot. They are also probably rich enough as it is, but maybe I'll do so at some point. It may be nice to add nuts or maybe orange, whether dried or candied, next time... Something to think about. Definitely best had hot, but they were still good the couple of days afterwards too! Don't forget to leave some for Santa with a glass of milk.... or some grog, if you have a sea-shanty-obsessed toddler. Just beware jolly fat men flying a sleigh on too much grog! Ho ho ho and a bottle of grog, and to all a goodnight!

, chopped 1 1/2 - 2 tsp miso paste 3 tbsp soy sauce 1 1/2 tbsp butter 1/2 head garlic, crushed 8 cm ginger paste, mashing as you go. 3) In a small frying pan over medium heat, heat the oil and add garlic and ginger Plate up, layering rice, mash, egg, sprinkled garlic and ginger crumbs, sliced spring onion and a drizzle

peanut oil 4 tbsp soy sauce 2 tbsp cooking sake 1 chilli, chopped 1/2 head garlic, minced or crushed 3" ginger

A big chunk of ginger, peeled and julienned 1 head of garlic, minced 6 chilis chopped 6 kafir lime leaves

Ingredients: 2 c whey 2 c water 1/2 c brown sugar 2" ginger, grated 1 lime/orange/lemon, juiced 1) In Place in the fridge and allow the flavours to marry overnight. 2) The next day, strain out the grated ginger

Ingredients: For the soup: 2 tbsp olive oil 3-4 onions, chopped 4 cm ginger, diced 2 - 2,5 kg sweet potatoes starting to char. 2) In a heavy-bottomed soup pot, heat olive oil over medium heat and sauté onion and ginger

/4 c pumpkin (I roast mine then mash it up as the tins are unavailable here) 2c milk 1/4 tsp ground ginger

Ingredients: For variation 1: 3 c milk 1-2 tsp vanilla extract 1 tsp honey 1 tsp turmeric 1/2 tsp ginger

1/2 c raisins 1 c red wine vinegar 1 1/2 c white cooking wine 1 1/2 - 2 c brown sugar 2 tsp ground ginger

We didn't use all of the butternut purée that we had prepared for our Rainbow Lasagna the other day, so when in need of a quick easy dinner, I threw this together to have over pasta. It didn't come out entirely as planned because the Allspice spilled out a little faster than I had anticipated. With a couple of tweaks though, it worked out. Ingredients: 1 tbsp butter 1 tbsp flour 1 1/2c milk 1 1/2 - 2 c butternut squash purée (squash rings roasted until soft, then mashed) 1/2c white cooking wine 2 tsp allspice 1/2 tsp sumac 1/2 tsp thyme Salt and pepper 1) in a saucepan, melt butter. Stir in flour and cook for a few minutes until thick. Add milk in splashes, stirring until incorporated to create a roux. beware of it sticking and burning on the bottom of the pan. 2) Stir in butternut and wine, then spices. adjust consistency with extra milk if you want it a little thinner. We used the sauce in two different meals. The first was over spaghetti with veg on the side. It was tasty, but the acidity from the veg was a necessary component of the meal to balance out the flavours. With the leftover sauce, I mixed in tomato and peas and turned them into pasties for a picnic. These were arguably better than the original pasta the sauce was used for. I simply folded them in pie crust, brushed with olive oil and baked in the airfryer at 195°C for 8 minutes, they came out beautifully. These were perfect for a picnic, still warm in our hands on a chilly day. As a side note, I used peach syrup vinegar (from making pickled peaches this summer) in the pie crust instead of milk or water. The extra flavour layer worked very nicely and added a contrasting acidic note to the sweet flavour of the butternut,