CHICKEN SOUP

For this easily prepared chicken soup you will need 1 cooked whole chicken .
Remove all the skin and  bones from the meat .shred and pull apart .
Place the chicken meat in a pot or slow cooker .
Add 8 cups of cold water . Set aside .
In a medium bowl place one tub of ricotta cheese ( 375 gm)with a little cracked pepper , 1/2 tsp of ground cumin , 1/2 tsp of turmeric , 1 tsp of sriracha and 3 tbs of plain flour .
Use a knife to mix to a rough dough .Set aside .
Wash and slice 1 and 1/2  medium sized carrots into sticks .
Place in the bowl of a slow cooker or pot with  1 pkt zucchini noodles  ( fresh fruit and vegie section Woolworths )
Add 3 finely sliced spring onions and 1 stalk of finely sliced celery .
Sprinkle with 1 tbs of curry powder .
Roll ricotta dough into spoon sized rounds .Set aside .
Place the slow cooker on High for 1 hour and when simmering reduce to low and add the curry dumplings and continue to simmer for 1 and 1/2 hours .
If using a pot bring the vegetables and stock to a gentle boil and the add the dumplings and simmer for 1 hour .




 

TERM 2 ...COOKING CLASSES

Noelene's cooking classes will commence Tuesday 24 th April 10am -  12.00 midday ..
Saturday morning classes will commence Saturday 28th April 10.am -12.00midday
WEEK 1
CHICKEN NOODLE SOUP
               &
GOLDEN SYRUP DUMPLINGS
You will need 1 cooked whole chicken
1 packet of zucchini noodle ( fresh vegie section at woolworths )
3 carrots
1pkt of  375gm of ricotta  ( refrigerated section at woolworths near the cream cheese )
Please bring your slow cooker or soup pot with lid .
WEEK 2
SAVOURY SPAGHETTI AND SALMON MERINGUE
Pease bring
Fresh salmon fillets ( skin off ) 1 fillet for each person you are serving .
3 rashers of bacon
3 eggs
1 X 250gm pkt of brown rice pasta spirals OR 1 X 250gm pkt of buckwheat pasta spirals  ( both are available in Woolworths and Coles pasta isle.)
Please bring along your hand   held electric mixer ..

WEEK 3
COUNTRY STYLE BAKED BEANS
             &
LEMON DELICIOUS PUDDING


WEEK 4
DEVILLED SHOULDER OF LAMB
               &
BEER CAKE

WEEK 5
SALMON TERRINE

WEEK 6
CHICKEN VALENCIA

WEEK 7
STRAWBERRY CHEESECAKE

WEEK 8
SPANISH STYLE OXEN BEEF CHEEKS WITH CREAM CABBAGE

WEEK 9
FISH CHOWDER

Looking forward to seeing everyone on Tuesday .
Noelene Marchwicki

BEER CAKE

This is a cheat`s version of a German streusel cake , using beer in place of yeast to create a similar flavour .

Preheat your oven to 190 deg C.

Grease and line a shallow slab cake pan.( 30 X 22cm )

Place 2 cups of S.R flour into a medium bowl and stir in 1/2 cup of castor sugar .

 Using the bowl of your electric mixer , place 2 eggs , 1/2 cup castor sugar and beat until thick ,gradually add 60 gm of melted butter .

Now mix in 250 ml of flat beer .

 

Add the flour mixture to the to the beer mixture and beat together until you have a stiff smooth batter .

Stir in 1/2 cup of sultanas .

Pour into a prepared pan .

In a separate bowl combine 110 gm of plain flour with 1 tsp of ground nutmeg , 165 gm of castor sugar and 85 gm mof melted butter / marg .

Sprinkle the topping over the batter and bake for 30 minutes or until a skewer comes away clean from the middle of the cake .

 

 

 

WANGI CASSEROLE

This is a delicious old fashioned casserole and is a meal in one dish , with a gravy that is quickly stirred through together from ingredients found in most kitchen pantry`s .
I used the slow cooker to cook the casserole .

Toss 1kg of diced mutton or topside beef through 3 tbs of plain flour until it is well coated .
Put a layer of diced meat in the slow cooker
Cover with a layer of peeled and sliced onions
A handful of whole cherry tomatoes
Sliced brussel sprout rounds
Peeled and sliced sweet potato
Then a layer of sliced bacon rashers .
Repeat this process until all the cubed meat is used .
Lay extra bacon rashers across the top of the mix .
In a separate bowl , mix together 1/2 cup of brown malt vinegar with 3 tbs of sriracha , 3 tbs of Worcestershire sauce , 1 tbs of mustard powder , 1 dsp of castor sugar , cracked black pepper and salt to taste .1 cup of water .
Mix well .
Pour over the ingredients in the slow cooker .
Cover and cook on high for 2 hours or until tender .
Serve with brown rice and crusty bready to sop up the juices .
Enjoy !
 

A GUILTY PLEASURE

The ultimate 3 ingredient classic dish  .....Apricot Chicken .
A packet of French Onion soup
A carton of apricot nectar
1 chicken or the equivalent in chicken pieces .
In today’s food obsessed Australia this recipe fails on many levels .
The recipe uses pre packaged flavourings laden with salt , precooked and puréed fruit with added sugar in a carton .
In the original recipe there are no fresh herbs or tantalising spices but it was a very popular dish in the 70’s .
You didn’t need any kitchen skills , it was made in no time at all which is exactly why it was so popular .
This dish was a family favourite through the mid 70’s through to the late 80’s  , my 3 little boys loved it .
I’m bringing apricot chicken back with a makeover 40 years on .
Preheat your oven to 180 deg C
Peel and slice 2 onions and sauté over a medium heat in a frypan with a little ghee
Add 2 tbs of minced garlic , 2 small red chillies finely sliced ( with seeds ) , continue to cook till onions soften , remove to a bowl .
Brown 1.5 -2 kg  of chicken pieces in the same frypan over a medium heat , adding a little more ghee.
Remove chicken pieces to an oven proof tray that has been lightly sprayed with cooking oil .
Sprinkle chicken pieces liberally with sumac on both sides
Add sautéed garlic , onion and chilli .
Peel and stone 1.5 kg of fresh stone fruit  ( apricot , nectarine , plum , peach , mango. ).
Then purée in your blender
Pour over the chicken in the tray and place in the preheated oven and bake covered for 60 minutes .
Garnish the cooked dish with torn coriander and flaked almonds .
Serve the chicken with steamed browned rice and or oven baked sweet potato
Delicious ...

APPLE SCHMARREN

This recipe is thought to originate from Austria. It is a delicious and extremely easy apple pancake .
In German the word schmarren translates to nonesense or rubbish and I think the word applies to this version of pancake because it can easily break when turning it in the pan , but don’t stress it doesn’t affect the taste .
Place 1 heaped tbs of S.R flour , a pinch of salt and 1 lightly beaten egg into a medium bowl
Whisk until smooth
Whisk in 2 tbs of milk .
Peel and core 1 apple .
Cut the apple into quarters and slice thinly .
Stir 1/2 the apple slices into the batter
Melt 1 tbs of marg / butter in a small frypan over a medium heat .
When the butter starts to foam , pour all the batter into the pan .
Cook slowly over a low heat until golden brown underneath and the batter is set on top .
Use a large flexible spatula to carefully flip the pancake over .
Serve warm dusted with icing sugar .

 

SALMON TERRINE

You will need 420gm of skinless salmon fillets .
Cook to your liking over a medium heat in a little ghee.
Remove from heat , allow to cool and then gently flake the fillets with a fork.
Lightly spray  4 cup mould or medium loaf pan and line with overhanging cling wrap
Now place the flaked salmon in a large bowl with 1/4 cup of white wine vinegar
Warm 1/4 cup of water in the microwave , sprinkle over 1 tbs of powdered gelatine and stir until gelatine is dissolved .
Now stir into the dissolved gelatine , 1 tsp of mustard powder , 1/2 tsp of salt ,1 tbs of horseradish , 1 tbs of mayonnaise , cracked black pepper to taste and 1/4 cup of white wine vinegar .
Add this to the salmon mixture and mix till combined .
Add 140 gm of finely chopped celery , 2 tsp of chopped capers , 4 finely chopped spring onions , stir through  to combine .
Lastly fold through 125 ml of lightly whipped thickened cream .
Pour the salmon mix to the prepared mould or pan .
Cover with the overhang of cling wrap to completely incase the terrine .
Refrigerate till set , I leave it overnight for flavour development and serve it on toast with smashed avocado and slices of cucumber for entree , breakfast or brunch .

OVEN TEMPERATURE GUIDE .

This helpful tip was printed in St Andrew’s Modern Recipe Book , published around 1930 by the women’s guild of St Andrew’s Presbyterian Church in Launceston ,  Tasmania Australia .
‘If the thermostat in your oven stops working , use a sheet of writing paper.
If the sheet of writing paper burns when put in the oven it is too hot .
If the paper turns dark brown , it is suitable for pastry, scones , muffins and little dinner loaves .
If the paper turns light brown it does for small cakes ,buns , pies and tarts .
If light yellow, for biscuits and puddings ‘
How times have changed !!

TOFU LEMON CHEESECAKE

Prepare a 20  cm round springform baking tin with cooking spray .
Process 125gm of pecan nuts with 175 gm of soft dried medjool dates , 85 gm of gingernut biscuits and 2 tbs of agave syrup .
Pulse until the mixture comes together .
The mixture should be slightly sticky when rolled in your hands.
Empty the crust  into the bottom of your prepared tin .
Press down to create an even base .
Place in refrigerator to set .
Now for the filling .
Drain excess moisture from 350gm packet of silken tofu and place in processor with 300gm of cream cheese , 100gm of natural Greek yoghurt , the juice and zest of 3 medium lemons .100gm of soft light brown sugar and 1 tsp of vanilla extract .
Process until silky smooth .
Dissolve 15gm of powered gelatine in 75ml of boiling water
Pour the dissolved gelatine into the filling mixture .
Process until fully incorporated .
Spoon the filling on top of the base and place in refrigerator to chill for 6 hours or until set .
Serve in slices ( OPTIONAL .... lemon butter or curd can be spread over the top )
Enjoy .

RAW SHOOTS AND SEEDS SUPER SALAD

This is a meat free and gluten free salad .
Place 225gm of mixed sprouted seeds..(..alfalfa , mung beans , soy beans , chick peas , radish seeds .)
in a large bowl along with ........
25gm oif pumpkin seeds
25gm of sunflower seeds
25 gm of sesame seeds
1 apple cored and roughly chopped
70 gm of dried cranberries
Grated zest and juice of 1 lemon
50gm of walnuts , roughly chopped .
Mix with a fork to combine .
Stir through 2 tbs of walnut oil .
Serve immediately .
 

STEAK AND OLIVE LOAF

You will need a French loaf stick for this recipe .
Cut the loaf in half lengthwise .
Scoop out 1/2 the amount of the centre .......
Preheat your oven to 180 deg C
Place the following ingredients into a large bowl ......
500gm of minced steak
3 tbs of pitted olives
3 tbs of finely chopped onions
2 tbs of chopped marinated artichoke hearts
2-3 tbs of sriracha or 4 tbs of passata
60gm of grated cheese
1 tbs of minced garlic
Season to taste with salt and cracked black pepper .
1 dsp of ground oregano .
Mix thoroughly to combine .
Pour the mix into an open pan and cook till the mince has coloured .
Now spread evenly over each half loaf .
Top with sliced cherry tomatoes and a sprinkle of grated cheese
Transfer to a baking tray .
Place in the preheated oven and bake for 15 minutes .
Cut each half into 4 or 5 slices to serve .


 

SAVOURY SPAGHETTI AND SALMON MERINGUE

Preheat your oven to 180 deg C.
Spray an ovenproof dish with cooking oil , set aside .
Cook 250gm of spaghetti in plenty of  salted boiling water until tender .

Your choice of pasta .
Chop up 4 rashers of bacon or use 250 gm of bacon pieces and cook in a pan till crispy , then remove pieces to a plate and allow to cool .
Using the same pan gently cook 2 skinless salmon fillets ( 125 - 150 gm each ) turning to just cook through .
Remove and flake salmon fillets .
Now add 2 tbs of plain flour to the bacon and salmon  juices ( fat ) in the pan .
Add 375 ml of milk stirring constantly to blend , cook over a low heat until thickened .
Season with cracked pepper and salt to taste .
Allow the sauce mix to cool a little .
Separate 2 eggs , lightly beat the egg yolks and blend with the sauce mix .
Add a handful of grated tasty cheese , the cooked spaghetti and then the flaked salmon .
Pour the mix into the prepared baking dish .
Top with the crumbled bacon pieces .
Beat the egg whites till stiff with a good pinch of salt and cayenne pepper .
Swirl with a fork on top of the bacon , then sprinkle with remaining cheese .
Bake in  your preheated oven for 20 minutes or until brown and egg white is set
Enjoy !



 

DINNER MENU AT THE MANOR WEDNESDAY 4 TH APRIL 2018

ZUCCHINI AND CHEESE SLICE

Preheat your oven to 180 deg C.
Lightly spray an ovenproof rectangular dish and sprinkle lightly with fine polenta .
Lightly beat 6 eggs
Add in 2 cups of tasty grated cheese
1 tbs of minced garlic
1/2 tsp of salt
1/2 tsp - 1 tsp of cayenne pepper
1/2 tsp of nutmeg
150 gm of chopped bacon .
1. med onion peeled and sliced .
12 cherry tomatoes
Now add 300ml of sour cream and 1 cup of milk .
Use a fork to mix thoroughly .
Add 250gm of zucchini spaghetti , making sure it is well combined with the custard mix .
Pour mixture into the prepared dish .

Bake in the well preheated oven for 30 minutes until the custard is set .
Slice and serve with heated gozleme .( Turkish ....)a pita bread filled with feta and spinach  that is pan fried ....

Make your own with flour , salt , sugar , water and yeast or just buy some pita bread fill
 one side with feta and torn  spinach , top with another layer of pita and bake till pita is golden and crisp ....remove and slice into wedges ...

Absolutey delicious .....

 

CURRIED PRAWN MORNAY

For this lovely curry dish you will need 1 kg of prawns shelled and deveined with tails intact .
Peel and dice 1 large Granny Smith apple
Peel and slice 2 medium onions .
Place 2 tbs of ghee in a frypan and fry apple and onion until golden .
Stir in 1tbs of plain flour (flour of your choice )
2 tbs of curry powder  ( a mix of turmeric , cumin , coriander , cayenne powder .)
The juice of 1 lemon
The zest of 1 lemon
Add 2 tbs of minced garlic.
1 X 400 gm tin of diced tomatoes
Stir until it comes to gentle simmer and cook slowly for 10 minutes .
Add prawns and continue to cook till prawns change colour about  minutes .
Serve with steamed mixed grains and zucchini noodles.

OYSTER PIZZA FOR EASTER

Pizza pastry
Mix together 115 gm of self raising flour with 115gm of plain flour and 1/2 tsp of salt .
Then rub in 115gm of butter with your fingertips
Add 1 tbs of lemon juice and 3 tbs of water , now mix together till you have a firm dough .
Knead dough lightly , then roll out to required shape and place on a lightly sprayed pizza tray which has been sprinkled with fine polenta .
Open a 115gm tin of smoked oysters , retaining the oil .
Brush the prepared pizza base with the oil from the smoked oysters .
Now scatter over a handful of tasty grated cheese
4 tbs of chopped onions
1/2 cup of bacon pieces
2 tbs of chopped parsley
The smoked oysters .
Finishing with an extra handful of tasty grated cheese
Top with 2 tbs of sliced kalamata olives .
Bake in a well preheated oven for 25 minutes or until the cheese is bubbly and golden .