BLUE CHEESE , ONION AND WALNUT TART .

Preheat your oven to 200deg C. Place 250 gm of plain flour in a bowl along with 150 gm of softened butter / marg and a 1/4 tsp of salt . Use your hands to rub the flour and butter together until the mixture resembles breadcrumbs. Now add 1 lightly beaten egg yolk mixed with1 tbs of VERY cold water . Use the heel of your hand to form a dough ball . Wrap in cling film and refrigerate for 2 hours . Return the dough to room temperature and roll out on a lightly floured work bench until large enough to fit 10"(25 cm ) flan pan , 1 and 1/2 "( 3cm ) deep . place the dough in the flan pan and chill for 20 minutes . Then line the pastry with baking paper and fill with dried rice or baking beans and bake for 10 minutes . Remove the baking paper and rice / beans and bake for a further 5 minutes . Set aside to cool . FOR THE FILLING Peel and slice 4 large onions and add the slices to a pan with a good dob of butter / marg over a medium heat and cook the onions , stirring for about 5 minutes . Add a splash of water , sprinkle over 1 dsp of castor sugar , cover and cook until they are dark and soft , about 40 minutes .... keep stirring to avoid them catching on the bottom of the pan . Continue to cook until caramelised . Spread the onions over the base of the pastry and scatter over 100gm of crumbled blue veined cheese ( your choice ) . Reduce oven temperature to 180 deg C . Now mix together 2 whole eggs and 2 egg yolks and then mix in 75 ml of milk and 225 ml of cream , season with cracked pepper and ground nutmeg to taste . Pour the egg mixture over the top of the onions and cheese . Bake for 40 - 45 minutes or until the tart is golden and the centre is JUST set . Remove from the oven and leave to cool . To serve mix together minced garlic with some crushed walnuts , a little walnut oil and some mixed herbs and spoon over the warm tart to serve .

CHIA SEEDS

Chia seeds are full of protein , fibre calcium , iron and vitamin B . These seeds are one of the 'super food ' group , because they contain more omega 3 fatty acids than salmon . they also have a wide range of antioxidants and minerals . Chia has become very popular with atheletes as they are said to buld muscle , it is also claimed they can lower cholesterol and reduce the risk of heart disease . Chia was originally from south america , the flavour is very mild and and is the perfect thickening agent . Dont be afraid to add them to cakes , smoothies , soups , biscuits , bread and muesli . They will sprout easily if planted out .

CREAMY SWEET POTATO SOUP

It's that time of the year again ...SOUP time . My son paul sent through photos of his chicken soup that he prepared today , it looked hearty and the broth clear showing the bright colours of the fresh vegetables and chicken he used , very apetising . It was my youngest son Dale who introduced me to the goodness and versatility of chia seeds and I've been hooked ever since . So lets make the most of those beautiful sweet potatoes ( kumara ) that are readily available all year round . Use a large pot and put 4large sweet potatoes , peeled and cut into chunks , 2 green apples cut into chunks with skin on ,1 medium onion peeled and cut into chunks , 6 cups of chicken or vegetable stock , 1 dsp of ground ginger ,1 tsp of ground cumin ,1 tsp of chilli powder ,1/8 tsp of cayenne powder Stir to combine the spices and the vegetables in the stock Cover the pot and bring to the boil over a medium heat , then reduce the heat to a simmer and continue to cook for 20 minutes or until the vegetables are tender / soft . Use a stick blender ( carefully ) to puree the mixture . Now stir through 1 cup of sour cream , 2 tbs of chia seeds and 1 can of drained black beans. Serve with a dob of sour cream and a little cracked pepper .

CHOCOLATE CHIA BANANA SWIRL SLICE

To make chia gel (9:1) mix 1 tbs of chia seeds with 9 tbs of water and set aside till needed Preheat your oven 180 deg C. Cream together 3/4 cup of castor sugar and 4 tbs of butter/ marg until creamy . Add 1 lightly beaten egg , 1 tsp of vanilla extract and stir until combined . Now mix in 1 1/2 cup of applesauce ( I use baby food tinned apple puree ), 4 tbs of geled chia seeds and 3 ripe bananas , mashed . your mixture will be lumply and yellowish . Now mix together in a separate bowl ,1 and 1/2 cups of plain flour ,1 tsp of baking powder,1 tsp of baking soda ,1/2 tsp of salt . Add the dry mixture gradually to the wet , stirring well . Now scoop out about half the batter and put it into the bowl that had the dry ingedients. Add 1/4 cup of cocoa to one half of the batter and mix until well combined . banana lumps may be visible and this batter will be slightly thicker . Spray and line a 22x 22 cm pan with baking paper . Spread the non chocolate half evenly into the prepared pan , then drop spoonfuls of the chocolate batter on top until it is all used . use a butter knife to drag the chocolate batter through forming a random swirling pattern. Bake in the well preheated oven for 30 minutes , or until the edges become golden brown and a toothpick inserted in the middle should come out clean . leave cool in the pan for 10 minutes and then carefully remove from pan using the baking paper lining . Cut into squares , this delicious slice will keep in a sealed container and does not need to be rfrigerated .

CHIA GARDEN PATTIES

These are a tasty burgers without meat , the colourful ingredients and spices make these great with or without the bun. First rinse and drain 1 can of chick peas ( 400gm can / 240 gm drained )and add them to your processor , along with 1 dsp of minced garlic ,pulse until smooth . In a separate bowl place 1/2 cup of shredded carrot , 1 tbs of chia seeds ,1 and 1/2 cup of well torn spinach leaves , 1 tsp of smoked paprika ,1/2 tsp of ground coriander ,1/2 tsp of ground cumin , 1/2 tsp of chilli flakes and the bean mix . Using a large wooden spoon , stir in 2 lightly beaten eggs and 3/4 cup of panko bread crumbs by hand divide the mixture into 4 / 6 patties . Flatten the patties to 1/2 inch thickness which will help them to crisp on the outside when cooking . Cook the patties in a pan with 2 tbs of rice bran oil over a medium heat . cook for about 4 minutes on each side or until lightly browned and crisp . I like these with sliced tomato and avocado in a bun .

CHEESE AND VEGEMITE SROLLS

' Vegemite may be the best predictor of national identity of any food in the world . That is if you eat Vegemite , you are almost Australian '..Kay Richardson 2003 . Vegemite is a by product of beer making and has an intense umami flavour . Vegemite and cheese go hand in hand and that relationship dates back to the 1930's . Preheat your oven to 180 deg C . Grease a baking tray and line with baking paper , Combine 300 gm of self raising flour in a large bowl with a pinch of salt add 2 tbs of melted butter , 250 ml of milk and using a kitchen butter knife cut through the mixture until the mixture comes together and you get a smooth bal of dough . Shape the dough into a rectangle , roughly 30 cm x 20 cm., with the long side nearest to yoU Spread 3 tbs of vegemite over the dough . Sprinkle 200 gm of grated cheddar cheese over the vegemite . Starting with the longest side firmly roll the dough into a log , then slice into 8 equal portions . Place the scrolls cut side down on the lined baking tray and brush with milk , sprinkle over with another 80 gm of grated cheese . Bake in the preheated oven for 20 minutes or until risen and golden . Leave to cool before serving .

GOLDEN SYRUP DUMPLINGS

A hundred years ago you would have been served dumplings and 'cocky's joy 'in Australia, that's what golden syrup dumplings were called. To make these dumplings , place 225gm of self raising flour into a food processor with 30gm of butter/ marg until well combined and no lumps visible. In a medium sized bowl beat 2 eggs and add 3 tbs and 1 dsp of milk . Now add the flour mixture and stir with a wooden spoon until just combined , do not over beat . Cover the bowl with plastic wrap and place in the refrigerator for an hour to firm up . Line a baking tray with baking paper , use an ice cream scoop to form 12 dough balls . Place the dough balls on the baking tray and refrigerate until needed . To prepare the syrup place 185gm of soft brown sugar in a large saucepan along with 1 tsp of vanilla extract , 500ml of water , bring this to the boil over a medium heat. Reduce the heat to a steady simmer . Use a slotted spoon to add the dumplings to the syrup . Cover the saucepan with a lid and cook for 15 minutes or until golden and cooked through . The dumplings are cooked when skewered through the centre and the skewer comes out clean . Transfer the dumplings and divide between serving bowls . Return the sauce to the heat and cover and cook to thicken slightly , then pour over the dumplings . Serve with whipped cream and or vanilla ice cream .

MATCHSTICKS

Matchsticks are a take on the classic French millefeuille . These take me back to my childhood when I lived with my Aunt and Uncle and their son , my cousin Bill Newton . My Aunt Ruby would purchase 'A' matchstick as a treat on rare occasions from the Dutch bakery on the corner of Church and Buckley St, Morwell. My Aunt would slice it in half , one half for Bill and the other for me , it was always a reward for good behaviour ......so it was a rare treat ! Preheat your oven to 200 deg C. You will need 2 sheets of store bought puff pastry , cut each sheetn in half , then slice each half into 5 equal pieces . This will give you 20 rectangles of pastry . Lightly spray a baking tray and line with baking paper and a light sprinkle of fine polenta Put half the pastry onto the prepared baking sheet and bake in the preheated oven for 10 minutes , or until golden and puffed . Transfer to a wire rack to cool and repeat with remaining pastry . Next beat 300 ml of cream in a bowl with 1/4 cup of icing sugar until thick. Spread 1 dsp of strawberry jam on a piece of pastry , spoon over a good dollop of whipped cream and then top with another pastry . Repeat until the pastries, jam and cream are all used . Finish off by sifting icing sugar over the pastries and serve .

QUICHE STYLE CUSTARD TARTS

Preheat your oven to 200 deg C. Place 180 ml of water in a medium saucepan with 1 dsp of vanilla extract , 165 gm of castor sugar , the rind of 1 lemon , over a low heat until the sugar has dissolved and the liquid has thickened slightly. Remove the lemon rind . In a separate bowl add 35 gm of cornflour to 125ml of milk and mix until smooth . Now add 3 lightly beaten egg yolks and whisk to combine . Add 250ml of milk to the sugar mixture in the saucepan along with the egg mixture and whisk to combine . Bring this to a slow boil , stirring all the time , until the mixture has thickened . Set aside and allow to cool completely . I use puff pastry sheets . Spray a 12 hole 1/2 cup capacity muffin pan and lightly sprinkle the pan with fine polenta . Lay the sheets out on your bench and use a 10cm pastry cutter and cut out 12 rounds . carefully press the rounds into the muffin pan . Divide the custard between the pastry cases and smooth the top . Bake in the preheated oven for 25 minutes or until the custard is golden and blistered . Allow to cool in pan for 5 minutes ,then turn out to a wire rack to cool completely .

CHEESECAKE SWIRL CHOCOLATE BROWNIE

What is a brownie ? A brownie is a slightly underbaked rich chocolate sponge soft in the middle . Preheat your oven to 180 deg C. Place 200gm of chopped dark chocolate in a saucepan with 250 gm of butter/ marg over a low heat and stir until smooth . In a separate bowl place 300gm of brown sugar and 4 lightly beaten eggs , to this add the chocolate mixture and whisk to combine . Add 200gm of plain flour , 1/4 tsp of baking powder ,35 gm of cocoa ( 1/3 cup ) and continue to whisk until smooth . Pour the batter into a lightly sprayed 22cm pan lined with baking paper....and set aside . Now prepare the cheesecake swirl , place 250 gm of creamed cheese ( room temp ) along with 75 gm of icing sugar and 2 lightly beaten eggs and beat with an electric mixture until smooth . Place large spoonfuls of the cheesecake mixture on top of the chocolate mix and and using a butter knife swirl through to partially combine . bake for 50 minutes or until set .

SATURDAY IN THE MANOR KITCHEN

Today I revisited some long standing recipes . The first was curried sausages , today I made them with bush curry . Bush curry is a mix of tumeric, cumin , cardamon and lemon myrtle . I mixed the bush curry to a carbonara sauce and added mustard seeds along with chipolata sausages , I seasoned to taste with mixed blossom honey ,minced garlic , cracked pepper and salt . Finishing off with a mixed grain pasta and a winter vegetable mix ' I also played around with meatballs in tomato sauce , this time I made a fresh tomato sauce with mustard seeds , minced garlic , a winter vegetable mix , honey and a mixed grain pasta

CHICKEN AND BEETROOT GNOCCHI CARBONARA LATTICE PIE

I was presented with the following ingredients to make a meal consisting of a 700 gm tub of carbonara sauce , 500gm of beetroot gnocchi , 500gm of chicken mince , 300gm packet of baby spinach leaves , 2 carrots and 1 onion , these also come with a request to make a tasty wholesome meal !!! preheat your oven to 200 deg C. I peeled and thinly sliced the onion and added it to a frypan with a litle cooking spray and cooked utill the onion softened ,then added the chicken mince with a tbs of mince garlic and continued to cook till the mince coloured . I then transferred the chicken to a large pot . I grated the carrots and added to the mince then added the carbonara sauce and the baby spinach leaves ....stirring thoroughly to incorporate . I added dried rosemary , cracked blackpepper , mustard seeds and bush curry , all to taste . In a separate pot I boiled water and added the beetroot gnocchi and left them cooking until they rose to the top of the pot. Then drained them and added to the mix and let the mixture simmer gently , stirring occasionally over a low heat . Transfer the mix to an ovenproof dish and top with strips of puff pastry in a criss cross pattern . Bake in the preheated oven for 40 minutes and the pastry is golden and puffed . Another satisfied customer .

APPLE GINGERBREAD

Spray a loaf pan with cooking spray and preheat your oven to 180 deg C . In a bowl stir together 1 cup of plain flour , 1/2 cup of quick cooking oats , 1/2 tsp of baking soda , 1 dsp of ground cinnamon , 1 tsp of ground ginger , 1/2 tsp of ground nutmeg , 1/2 tsp of ground cloves and a pinch of salt . In a larger second bowl add 1/2 cup of soft brown sugar , 2 tbs of molasses , 1/3 cup of plain yoghurt , 2 lightly beaten eggs , stir until the eggs are fully incorporated . Then fold in 1 cup of green apple ( peeled , cored and grated ) and 2 tbs of chia gel into te batter . Bake in the preheated oven for 60 minutes . Do the skewer test to check for doneness . Remove to a wire rack and cover with a cotton tea towel until completely cool.

ALMOND AND ORANGE BISCOTTI

Preheat your oven to 160 deg C Line a baking tray with baking paper . Beat 2 eggs with 155gm of firmly packed brown sugar in a bowl with electric beaters until pale and creamy . Add 155gm of self raising flour , 90 gm of plain flour to the bowl , then add 125gm of sliced almonds , 1 tbs spoon of finely grated orange rind and 1/2 tsp of ground cardamon . Mix to a soft dough . Turn the dough out onto a lightly floured bench . Divide the mixture into 2 portions , shaping into two 5cm x 20 cm loaves . Bake the loaves 35 - 40 minutes until lightly golden . Transfer to a wire rack to cool . Cut the loaves into 1 cm diagonal slices with a serrated bread knife , the biscotti will be crumbly on the edges so work slowly and hold the sides as you cut . Arrange the slices on the baking trays in a single layer . return to the oven for 10 minutes on each side . Don't panic if the slices seem not quite dry as they will become crisp on cooling. Cool the biscotti completely before serving .

LEMONADE CRUST PIE

Combine all the ingredients I have listed below in a mixer until smooth . 4 eggs 113 gm of butter / marg /coconut oil/ ghee ( any one of these is fine to use ) 2 cups of lemonade 2/3 rds of a cup of powdered milk 1 cup of shredded coconut 1 cup of sugar 1/2 cup of flour 1/2 tsp of baking powder 1/4 tsp of salt 1 dsp of vanilla extract . Pour into a well greased 10 inch pie pan Bake at 180 deg C for 1 hour , 5 minutes . Crust will form on the base , custard in the middle and coconut on top . Delicious . I served this with a whipped vanilla extract,sugar, ricotta and cream mixture .

CRUSHED NUT AND VANILLA TUILES

Preheat oven to 180 deg C. Mix 2/3 cup of castor sugar with 2/3 cup of flour , make a well in the centre and add 3 egg whites with 100gm of melted butter / marg . Using a whisk until smooth . Spoon the mixture onto baking paper lined baking trays and allow enough room for the mixture to make rounded forms . Bake for 8 minutes , remove and roll into individual tubes . Allow to cool . Fill the tubes .... THE FILLING MIXTURE Mix 400gm of ricotta cheese with 1/2 cup of cream ,1/4 cup of castor sugar and 1 tsp of vanilla extract until well combined and smooth .... Fill the tubes with the ricotta cream and dip each end into a crushed nut mix .

BURGUNDY BEEF Boeuf bourguignonne

Slice 1 kg of chuck steak into 4 cm squares (1 and 1/2 inch ). Melt 2 tbs of pork fat in a large pan and fry 200 gm bacon , rinded and cut in 1.2 cm (1/2 inch strips ).Fry for a few minutes until the bacon begins to colour. Transfer the bacon into the bowl of your slow cooker . Now fry the steak in the remaining fat in the pan until brown all over,then add the steak to the bacon . Blend 2 tbs of flour with the fat in the pan and continue to cook until it has browned . Remove the pan from the heat and stir in 1 and 1/4 cups of beef stock and 1/4 cup of red wine with 2 tbs of minced garlic. Return the pan to the heat and bring the liquor to boiling point then reduce heat to a simmer and continue to cook until the sauce has thickened . Add 1 bay leaf , 1 level tsp of dried mixed herbs ,1 tsp of dried parsley , 1 tsp of cracked black pepper . Pour the liquid over the meat , add 125 gm of peeled shallots and 100gm of fresh button mushrooms that have been Cover and turn on High , bring to the simmer and continue to cook on high for 4 hours . Serve with fried bread triangles garnished with parsley .

ANISE DROPS

This is a different confectionary and delicately flavoured . Beat 3 eggs together with 1 and 1/3 rd cups of icing sugar for 30 minutes .( timing is really important for this recipe ). Then add 2 cups of plain flour with 1 tsp of anise seed and mix well till combined . Place teaspoons of the batter onto a greased baking tray . Sprinkle with a little coloured sugar . Cover with a sheet of baking paper andlet stand for 8 hours or overnight . Preheat your oven to 220 deg C.....and bake for 15 minutes . These should be made to store for 2 or 3 weeks before using . Keep them in an airtight container with an apple and with luck the cookies will have a hollow bubble in the top . Gp on give these a go !!