Celia gave me a jar of temptation - otherwise known as caramelised white chocolate. I constructed the kids a dessert which made them VERY happy. Caramelised chocolate spooned over sliced banana. I would have added chopped nuts but I had run out.  A perfect combination, made even better with the addition of some vanilla bean ice cream. Visit http://figjamandlimecordial.com/ and follow the link to David Lebovitz recipe for caramelised white chocolate.

It all started with Fig Jam and Lime Cordial and the Compost Apple Jelly http://figjamandlimecordial.com/2009/04/01/compost-jelly/

2 onions peeled and finely chopped

1 small red capsicum, halved, deseeded and finely chopped

2 tablespoons salt

2 cups sugar

2 cups white or cider vinegar

3 teaspoons mustard powder

2 teaspoons ground turmeric

2 teaspoons cornflour

3 tablespoons white vinegar extra

Combine corn, onions and capsicum in bowl, mix with salt and leave to stand for 2 hours. Place, sugar, vinegar, mustard powder and turmeric in a large saucepan and bring to the boil, stirring until sugar is dissolved. Add vegetables, bring back to the boil and cook for 25-30 min. Mix cornflour to a paste with extra vinegar. Stir into relish, boil for 3 min. Spoon into warm sterilised jars and seal immediately. Relish may be eaten at once, however will improve after 2 weeks. Will keep for 12 months before opening.

125g unsalted butter softened (can use dairy free margarine if want to make dairy free as well)

1/2 cup caster sugar

1 tsp vanilla essence

1 1/2 cups gluten free plain flour

1 to 2 tablespoons of milk (can replace this with soy milk)

Beat butter, sugar and vanilla until light and creamy. Stir in flour and enough milk to form a soft dough. Knead dough on lightly floured surface until smooth. Divide dough in half and flatten each half into a 10cm disc. Refrigerate dough for 30 minutes. Roll dough out between 2 sheets of baking paper. Cut out shapes and place on to trays lined with baking paper. Bake in 160 degree Celsius oven for 12 to 15 minutes. Cool on wire trays.

1 1/4 cups brown sugar

1 tsp vanilla essence

1 egg beaten

1 1/2 cups gluten free plain flour

1/2 tsp gluten free baking powder

1 1/2 cups of choclate chips (dark chocolate is dairy free)

Beat butter or margarine with sugar until light and creamy. Add vanilla and egg and beat further. Stir in the flour, baking powder. Fold in chocolate chips. Place spoonfuls of mixture on trays lined with bakng paper. Cook for 15 - 20 minutes at 180 degrees Celsius. Cool on tray for a few minutes and then place on wire rack to cool.

This jam was an experiment as I had run out of white sugar so used half white suagar and half brown sugar. It seems to have worked very well and is a syrupy jam.

500g chopped rhubarb

1kg strawberries

500g white sugar

500g brown sugar

1 1/2 cups pectin stock

(Note follow link for recipe for pectin stock

http://figjamandlimecordial.com/2009/03/09/homemade-pectin/

Combine rhubarb, strawberries and pectin in large saucepan. Bring to the boil and cook until fruit is soft. Add sugar and stir until boiling. Boil until the jam reaches 105 degrees Celsius on a sugar thermometer or the jam sets when placed on a cold saucer. Spoon hot into sterilised jars.