2 1/2 tsps yeast
2 2/3 cups bread flour
1 1/3 cups whole-grain wheat flour
1 1/3 tsp. salt
1 1/3 tsp. sugar
2/3 cup jam
2 2/3 Tbsps applesauce
1 1/3 cups water

Put all ingredients into pan in order. Select light crust and start machine.

Haricot beans
These beans are probably best known covered in tomato sauce and called ‘Baked Beans’. They are small, oval, creamy coloured beans, which if purchased dried, must be soaked and cooked prior to use. Haricot beans are also known as navy beans because of their extensive use at sea during the 19th century.
Uses: Slow-cooked casseroles, especially pork recipes, salads. They are the principle ingredient of such dishes as cassoulet and haricot lamb.
To store: Store in a cool, dry place. Once opened, canned beans should be transferred to a non-metallic container, covered and stored in the fridge for up to 2 days.
To prepare: Soak the dried beans in water for at least 5 hours and drain. Place the beans in a saucepan and cover with water, boil briskly for 10 minutes. If the beans are to be cooked in a recipe, then follow the recipe. If the beans are to be served as a vegetable simmer for 1-1½ hours until tender. Five minutes before the end of cooking time, add salt to taste. Drain and serve.

Red kidney beans
These North American beans have a slightly sweetish flavour and a floury texture. If purchased dried, they must be soaked and cooked prior to use. Butter or cannellini beans can be used in recipes instead of red kidney beans - they have a similar texture.
Uses: They are associated mainly with Mexican cookery, especially chilli con carne. They can also be used in casseroles or as a vegetable. Due to their dark red colour they are often used in salads.
To store: Store in a cool, dry place. Once opened, canned beans should be transferred to a non-metallic container, covered and stored in the fridge for up to 2 days.
To prepare: Soak the dried beans in water for at least 5 hours and drain. Place the beans in a saucepan and cover with water, boil briskly for 10 minutes. If the beans are to be cooked in a recipe, then follow the recipe. If the beans are to be used as a vegetable they need to be soaked overnight in cold water. Drain and place in a pan with fresh water and boil briskly for at least 10 minutes. Then simmer gently for 1-1½ hours until tender. Five minutes before the end of cooking time, add salt to taste. Drain and serve.

Since the flesh of the kaffir lime is not edible, it is the grated peel or leaves most commonly used for foods. The rind and leaves of the lime are used in recipes for curry pastes, soups, and chutneys, adding a sharp lime/neroli flavour to the Cambodian base paste known as “Krueng”, Thai dishes such as tom yum, and to Indonesian food such as sayur assam - literally sour vegetables.

For use as a seasoning, the rind is kept whole, cut into strips or grated and can be used fresh or in a dried form. The leaves, which are typically torn or chopped into bits to be used for flavoring, are generally found in a dried form but are also available fresh or frozen.

Most often available in Asian markets, the kaffir lime can be substituted with domestic citrus leaves or regular lime rind. The Kaffir lime may also be referred to as a Kieffer, Thai or wild lime.

A type of sausage made from blood (usually pig’s), cereal (such as oatmeal) and fat (often suet) and flavoured with herbs and spices. They are popular all over Europe, especially in France (boudin noir) where there are many local variations.

Uses: It is a popular ingredient in a traditional English breakfast, but can also be included in a variety of dishes.

To prepare: The pudding is sliced and fried for 4 to 5 minutes until it is slightly crisp on the outside, but moist in the centre.

This variant uses self-rising rather than plain flour - the pan shouldn’t be quite as hot…

Prep: 5min; Cook: 10min

Makes nine 4-inch pancakes
1 large egg
1 cup all-purpose or whole wheat flour
3/4 cup milk
1 tablespoon granulated or packed brown sugar
2 tablespoons vegetable oil
3 teaspoons baking powder
1/4 teaspoon salt
Margarine or shortening
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1 fully ripened Hass avocado
1 Tbsp chopped green onion
1 tsp. lime juice
1/4 tsp. minced garlic
1/4 tsp. salt
1/4 tsp. ground black pepper

Cut the avocado in half lengthwise around the pit; twist to separate the halves. Strike the pit with the blade of a sharp knife, and remove pit. Cut the flesh into cubes; using a large spoon, scoop flesh out of skin into medium bowl. Gently toss with green onion, lime juice, garlic, salt & pepper, being careful not to mash avocado. Makes about 1 cup.

(these next recipes use some of the above dip recipe)
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Which has an almost 70’s feel to it - product of dubious bistros, to go along with the Chicken Kiev and the Black Forest gateau…

12 ounces skinless boneless chicken breast halves
1/2 cup chicken broth
2 teaspoons lime peel, finely shredded
2 tablespoons lime juice
2 teaspoons brown sugar
2 teaspoons curry powder
1 teaspoon cornstarch
Cooking spray
1 large red onion, sliced
2 cloves garlic, minced
2 teaspoons canola oil
2 cups mango, peeled and chopped
2 cups hot cooked rice
Lime peel, cut into thin strips
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This authentic Italian sausage is a perennial favorite - not as easy as going to the store for a pepperoni, but it’ll make you a better cook…

It calls for wild fennel seeds, which can be collected in the fall, certainly in the South-West where it grows, weed-like, along roads and highways. Or you can just buy fennel seeds from the deli…
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The Scandinavian speciality - not for the faint-hearted, but it does provide a serious number of meals at the end of it all. If you buy the beef complete with a spice packet, may as well throw that it too - and don’t use lite beer….

9 lb. corned beef (brisket cut)
2 Tablespoons pickling spice (plus spice packet that comes with brisket)
10 whole peppercorns
7 whole cloves
3 bay leaves crumbled
8 parsley stems
2 cans of beer (not lite beer)
2 large onions, halved with skins
5 whole cloves garlic with skins
3 Tablespoons dry mustard
1/4 cup brown sugar
10 large carrots, scraped and cut in large batons
10 large new potatoes, cut in quarters
1 large or 2 small cabbages, cut in quarters
Horseradish/Mustard Sauce
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The rubbed sage and savory are what give this sausage its wonderful breakfast flavor - the nutmeg and marjoram provide a nice counterpoint, and the black pepper adds a touch of hotness.

Stuff into sheep casings or leave as bulk sausage to make patties.

1 lb. Ground pork
1/2 tablespoon kosher salt
1/2 teaspoon sage
1/3 teaspoon summer savory
1/8 teaspoon ground nutmeg
2/3 teaspoon ground marjoram
1/3 teaspoon Ground black pepper