STRAWBERRY CREAM PUFF FINGERS .

Preheat your oven to 180 deg C. I used 2 sheets of defrosted puff pastry . I placed each sheet on baking paper and removed the blue dividing sheet . The pastry sheets are square so I used a knife to divide the sheets in half and then turned the sheets around and divided each sheet into 12 .which will give give you 6 complimentary halves each square Placed each sheet onto a baking tray and placed in the preheated oven until risen and golden. Remove from the oven and let them cool completely. It is just a matter of separating the pastry with their partner . Whip 300ml of cream together with with 1 dsp of vanilla extract ans 1/2 cup of icing sugar , until thickened . Spread strawberry jam lightly on each side of the pastry fingers and layer with thickened cream and top with pastry partner . To complete the cream puff fingers sift icing sugar over the top .

HASSELBACK SWEET POTATOES

This was the last meal I prepared for 2021, hasselback sweet potatoes . Preheat your oven to 160 deg C . Wash your unpeeled / peeled sweet potatoes and slice cross ways without cutting right through. In a separate bowl mix together 60 gm of melted butter / marg , 1/2 tsp of ground cinnamon, 2 tbs of maple syrup .1 tsp of salt and 2 tbs of minced garlic . Spread the mixture over the sweet potatoes . Then wrap the sweet potato in sliced proscuitto. Place in a greased ovenproof dish and bake for 35 minutes or until the sweet potatato is tender when pierced with a skewer . These are delicious .

PUDZA

I have a packet of wraps in my freezer . This is a simple sweet treat . Preheat your oven to 160 deg C, and line a baking tray with baking paper . Now simply roughly spread nutella ( choc / hazelnut spread ) over the wrap/s . Sprinkle over shredded coconut and flaked almonds . Bake until the coconut is golden . Slice and serve . Simple , cheap and delicious .

PEANUT BUTTER BANANA CAKE

Preheat your oven to 160 deg C. Grease a 20 cm square pan and line with baking paper . Place 100gm of softened butter in the bowl of your mixer along with 250 gm of brown sugar , 85 gm of crunchy peanut better ,2 lightly beaten eggs and 1 tsp of vanilla extract with 60 ml of milk . Mix until smooth . Add 275gm of plain flour , 1/2 tsp of bi carb of soda and 1/2 tsp of salt . Then add 2-3 ripe and mashed small bananas ( 275 gm approx ) and 3 tbs of sesame seeds . Spoon the mixture into the prepared pan . Bake for 45- 60 minutes or until a skewer inserted comes out clean . Leave to cool in the pan for 5 minutes then lift the cake out and transfer to a wire rack to cool completely . BUTTERCREAM TOPPING Mix together 115 gm of softened butter , 125gm of icing sugar , 1/2 tsp of vanilla extract, 3 tbs of peanut butter .

XMAS DAY LEFTOVER (3) PART 2

I placed all the ingredients from Xmas day left over (3) part 1 in a large pot and boiled till all the vegetables were tender. I then carefully pureed them , placed the pot over a low heat and added dried pappardelle pasta and continued to simmer until the pasta had softened .

XMAS DAY LEFTOVER (3 ) part 1

My fridge is now done with fresh produce . My large pot is now holding 1 x can of cannelini beans , 1/2 an iceburg lettuce shredded , 6 x skinned kalamata tomatoes , 1 litre of chicken stock , a large handful of sno peas , 3x carrots shredded , 2 tbs of minced garlic , 1 x small sweet potato , and any leftover protein ( optional ). Come back tomorrow to see I what you could be eating .

XMAS DAY LEFTOVER MEAL (2 )

Boil up some pasta and add the leftover fruit from your xmas table ,any chicken or meat , pull into shred , use any vegetable that is in the vegetable compartment of your fridge , I used shredded iceberg lettuce and snow peas . ...there are no rules, use what you have they maybe a little limp , does'nt mean they are off . In the photos I have shared , I used the slow cooker with precooked pasta mixed with leftovers and maybe you could flavour with a little basalmic vinegar and the other photo showed what you can do with precooked rice mixed with leftovers and flavoured with soy sauce. Trust me there is no need to waste anything .

XMAS DAY LEFTOVER MEALS (1)

I chopped up the chicken fillets , the pork fillet wrapped in pancetta , the lamb shoulder , 1 ripe banana , chopped the trimmed banana skin ( yes , that's what I did ), the leftover mixed salad leaves , some chopped purple cabbage and whole kernal corn .( use whatever you have leftover ) Mix these together in a large bowl ,then added the leftover cranberry jelly , 2 tbs of Dijon mustard , 1 tbs of dried marjoram leaves ,minced garlic ,chopped chilli and finally added the remaining Greek yoghurt I had in the fridge .( there was about 1/2 tub ) . Mix through thoroughly and place in an ovenproof dish in the refigerator or freeze until you are ready to use . To cook , place in a preheated oven 180 deg C and bake for 45 minutes or until golden and bubbly . N.B. Using the banana skin is very common in Indian cuisine , it just looks like eggplant skin and it adds another level of flavour to an already flavoursome dish . ENJOY !!

XMAS LUNCH 2021

The Xmas lunch was a selection of roasted meats , chicken and baked yellow fin tuna , served with a mixed leaf salad , baked cauliflower and brocoli . Dessert was a Paris Brest and a pineapple flummory .

XMAS MORNING 2021

Nicole was unable to be home for Xmas . My granddaughter Ella called in before heading off to another Xmas committment . Shaun , Dee, grandsons Max and Jack , Paul , Dale , Marc with partners , arrived at The Manor mid morning with the table set presenting Cheese , crackers , olives , dips , fruit, nuts , prawns , chocolates , champagne and coffee .

MERRY XMAS 2021

Xmas wishes to all my family and friends .x

PINEAPPLE FLUMMERY

Refrigerate 375ml can of evaporated milk in your refrigerator for 1 hour . Drain the juice from a 440gm can of crushed pineapple . Place the juice and 1 tbs of water in a small saucepan over a medium heat and bring to the boil . Place jelly crystals in a bowl and add boiling pineapple juice mixture , stir until the jelly crystals dissolve . Refrigerate for 20 minutes or until mixture is almost set . With your electrc mixer beat the chilled evaporated milk for 5 minutes until really thick . Now wash your beaters and beat the almost set jelly until frothy , then fold it it into the thickened evaporated milk . Pour the combined contents into a serving bowl , cover with cling wrap and refrigerate for an hour until firm .

RHUBARB BREAD

Preheat your oven to 180 deg C. Grease and line 14cm x 22.5 cm loaf pan with baking paper. In a separate ovenproof bowl combine 1 bunch of trimmed and coarsley chopped fresh rhubarb ( 450 gm approx), with 55 gm ( 1/4 cup ) of castor sugar and 1 tbs of vanilla extract . Bake , uncovered for 15 minutes or until the rhubarb is tender . Cool. Drain the rhubarb reserving the syrup . Mix together in the bowl of your mixer 60 gm of melted butter / marg ,220 gm of firmly packed soft brown sugar ,2 lightly beaten eggs with 125 ml of buttemilk and 1 dsp of vanilla extract . When the sugar is well dissolved add 225gm of plain flour and 150 gm of self raising flour . Finally stir in 3/4 of the rhubarb Spread the mixture into the prepared pan and top with the remaining rhubarb . Bake for about and hour . leave the bread stand in the pan for 5 minutes and then turn onto a wire rack to cool. Brush the top of the cooled bread with the reserved syrup.

POLENTA CRUSTED WEDGES

Preheat your oven to 220 deg C. Place 1 kg of peeled and quartered ( all rounder ) potato , in a large saucepan of lightly salted water and bring to the boil . Cook until JUST tender . Drain and return to the saucepan , sprinkle over 85 gm of fine polenta ( 1/2 cup )along with 3 tbs of canola oil and a 1/2 tsp of salt . Shake the saucepan to fluff the potatoes to coat in polenta . Now tumble the potatoes onto a baking paper covered oven tray and roast for 35 minutes or until crisp and golden . Looking forward to introducing Max and Jack to these ....

FRUIT COCKTAIL WITH MASCARPONE

Yes please ! Chop the fruits into 3/4 inch cubes (2cm ), strawberries , pineapple , avocado , kiwi fruit, mango . Make a smoothie with 2 ripe bananas and a punnet of strawberries . divide the smoothie equally between 4 dessert glasses , then add the fruit in layers , then spoon over mascarpone cheese , srinkle with chopped pistachio nuts and a drizzle of honey .

EVAPORATED MILK PUDDING

Place 200ml of whole milk in a saucepan along with 200ml of evaporated milk , 40 gm of castor sugar ,3 tbs of cornflour and a generous pinch of cardamon . Whisk well to combine , when the mixture is smooth , place the saucepan over a low heat and bring to a simmer , whisking continuously until thickened , take care not to let the mixture boil over .When the mixture coats the back of the spoon without running off , remove the saucepan from the heat . Stir through a few drops of rosewater and leave to cool slightly for 10 minutes . Pour the mixyure into dessert glasses , cover tightly with cling film and place in the fridge for 3 hours until really cold and and set . When the pudddings are set , remove from the fridge and sprinkle with chopped dark chocolate and chopped pistachio nuts .

MIXED FRUIT OAT BALLS

These are a great snack . Place 1 cup of rolled oats in your food processor along with 1 cup of mixed peel ( 200gm pack ),1/2 cup of date paste , 3/4 cup of desiccated coconut , 1 tbs of coconut oil , 1 tsp of vanilla extract . Blend until well combined . Roll into balls and place on a sheet of baking paper . Refrigerate until firm , these can be stored in the freezer and defrosted on the bench as needed . I have made these for everyone , but hoping my grandchildren will enjoy them ( Max , Jack and Ella ).

WORLD BEST MEATBALLS / BURGERS

Mix together 500gm of lamb mince , 1 onion , finely diced , 1 egg lightly beaten , 1 packet of dried French onion soup . Now take tbs of the mixture and roll into balls . Roll the balls in 2 tbs of plain flour and refrigerate for 60 minutes before cooking . I like to cook these in a pan with a little oil until cooked through and golden all over . These are easily served with a mixed salad and or chips . You can make burgers simply by making bigger balls and flattening into burger shapes . These are delicious and can frozen and reheated for a quick meal . P.S ....why not double the ingredients and make yourslf a delicious meatloaf ?.

SAVOURY MUFFIN CUPCAKES

Preheat your oven 180 deg C. Grease a 6 cup muffin tray . In a bowl, combine 500gm of mince , 1 brown onion , finely chopped , 1 cup of breadcrumbs , 2 tbs of tomato sauce , 1 tbs of worcestershire sauce , 2 lightly beaten eggs , season with dsp of all spice and 1 tsp of minced garlic .Mix well with your hands . Divide the mixture into 6 , roll into balls and place in the muffin tray . Place in the preheated oven and bake for 25 minutes . In the meantime peel, slice and boil 1 large sweet potato until softened , then mash . When the savoury muffins are cooked and cooled , pipe the sweet potato on top of the muffins.

SLOW COOKED CORNED BEEF 5 WAYS

1. BASIC CORNED BEEF Place a piece of corned beef in your slow cooker with a bay leaf . using a jug , fill your slow cooker with water until the meat is just covered . cook on high for 4 hours or 6 hours on low . 2. BROWN SUGAR CORNED BEEF . Place a 1.5 kg of corned silverside in the slow cooker , pour in enough water to 3.4 full . Add 1/2 cup of brown vinegar and sprinkle 1/3 rd cup of brown sugar over the top .Finally add 1 whole cinnamon stick . Cook on high for 4 hours or 6 hours on low . 3. GINGER ALE CORNED BEEF Place 1.5 kg piece of corned beef in the slow cooker , pour over 1.25 litres of ginger ale. Add 1 brown onion peeled and quartered along with 2 tbs of minced garlic . Cook on high for 4 hours or 6 hours on low . 4.LEMON AND LIME CORNED BEEF Place a piece of corned beef in the slow cooker and pour over 1.25 litres of lemonade add 1 lemon and lime sliced . Cook on high for 4 hours or 6 hours on slow . 5.AUTUMN FLAVOURED CORNED BEEF Insert 30 whole cloves all over a piece of corned silverside . Place the corned beef in the slow cooker ,add 2 thinly sliced oranges , 2 tbs of golden syrup and finally 1 litre of beef stock. Cook on high for 4 hours or 6 hours on low .

DONE AND DUSTED

The last of the shortbreads are done , dusted and packaged ready to go . These ones are going under the tree , there are some people who I need to say thank you to,this year has been a tough one for me as it has been for many , when you lose a family member .

PLUM DUFF DAY 2

Cream together 3 cups of brown sugar and 500gm of marg/ butter . Then in a separate bowl mix together 10 eggs and slowly add the beaten eggs to the butter mixture and 5 cups of plain flour mixed with 1 tbs of mixed spice . Now add the fruit and mix well to combine . Lay out 1mt x 1mt piece of calico ( for 1 large plum duff ) or 9 teatowels ( for 9 small plum duufs ). Pour the pudding mixture onto lightly floured cloth /s . Tie the cloth securely with cooking string . Lower the wrapped dough into your slow cooker that you have washed out with warm water and top with boiling water just to the top of the pudding . Boil for 3 hours and top up with water as necessary . Drain at 3 hours , the best way to let the pudding set and cool is to lift the bundle from the slow cooker and tie another piece of cooking string around the top of the cloth and tie it to a wooden spoon so the pudding suspends over the empty bowl of the slow cooker , this will help preserve the pudding shape while it cools . Serve while still warm or reheat in boiling water or the microwave . The cooked pudding can be stored in the freezer or the refrigerator wrapped in foil .

PLUM DUFF ( 6 months on ) DAY 1

Plum Duff is a traditional pudding made with suet crumbs and dried fruit . I'm not using suet in my plum duff and to be honest there are no plums in the plum duff. At the start of June every year I mix together 1 kg of dried fruit , 250 gm of date paste ( you can use 250 gm of chopped dates ), 100 gm of glace ginger chopped ( your other option is whole glace cherries ), 150 gm of dried cranberries , finally I add 500gm of whole mixed nuts ( your choice ) I put this mixture in to large bowl and then pour over 1 cup of Apera and 1 cup of brandy. I let the mixture sit over night and then seal the mixture in a well sealed glass container /s . So today I placed the sealed contents into a large bowl , the fruit was swollen and aromatic. There is one other thing you must do and that is boil your calico / cotton material and dry.

SLOW COOKED APRICOT AND SALMON LASAGNE

On a lazy Saturday afternoon I prepared a slow cooked salmon lasagne . I oiled the base and sides of my slow cooker and lined the base with sliced poatao slithers. Then sliced 1/2 an onion over . Added a sprinkle of salt and cracked pepper ,then I added a layer of rainbow vegie mix and a few well drained and sliced apricots , along with a few whole cherry tomatoes and little dried rosemary . I added shredded salmon . I repeated the process adding a little sprinkle of dill on the second layer of the salmon shred . I topped the salmon lasagne with another layer of rainbow veggie mix and boccachini cheese . Finishing off with a drizzle of tamari . The meal will cook for 4 hours , if the aromas are an indication , I'm in for treat .

COCONUT ICE

Grease a 20 cm square cake pan and line with baking pan , making sure the paper hangs over the sides . Place 3 cups of icing sugar into a bowl and mix in 3 cups of desiccated coconut . Make a well in the centre. In a separate bowl beat 2 egg whites until frothy. In another bowl melt 125 gm of copha and allow to cool . Now add the cooled copha , 1 tsp of vanilla extract and the egg whites to the coconut mixture. Divide the mixture into 2 portions . Add a couple of drops of pink food colouring to one half portion . Spread the white mixture into the pan and smooth the surface . Top with the pink mixture . Refrigerate to set ( 1 hour ) . Cut into small squares to serve .

CHOCOLATE ROULADE

You may wonder what is the difference between a roulade and a rolled pavlova , in two words ...egg yolks . This is a light as air dessert , it really is a chocolate souffle omelette . Preheat your oven to 180 deg C. Line a 30cm x 25 cm Swiss roll tray with baking paper . Beat 3 egg yolks with an electric beater until thick and creamy . Beat in 1/2 cup of castor sugar in 2 tbs increments at 3 minutes after each addition . Sift in 2 tbs of Dutch cocoa to the egg mixture , along with 1 tsp of vanilla extract . In a clean dry bowl beat the 3 egg whites until soft peaks form and then fold into the cocoa mixture . Spoon into the prepared tray and bake for 15 minutes , until the cake pulls away from from the sides and springs back when gently touched in the middle . Turn the cake out onto a lightly sugared tea towel and pull away the base paper . While still warm roll the cake up from the long end using the tea towel and leave on a wire rack to cool . In a separate bowl whip 300ml of cream untilwell thickened . When completely cooled , unroll the cake and spread with the whipped cream. Scatter over 1 punnet of trimmed and sliced strawbewrries .( optional). Roll the cake up and chill in the refrigerator or 30 minutes - 24 hours before serving .

ROLLED PAVLOVA

Preheat your oven to 180 deg C. Line 30 cm x 25 cm Swiss roll tray with baking paper . Beat 4 egg whites with a pinch of salt until stiff peaks form . Beat in 1/2 cup ( 125 gm )of sugar , 2 tbs at a time and beat for 3 minutes with each sugar addition . Now gently fold through the mixture another 25 gm of castor sugar , 1 tsp of cornflour , 1/2 tsp of vanilla extract and 1 and 1/2 tsp of white vinegar . Spoon this mixture onto the prepared tray , smooth the surface . Bake for 12- 15 minutes or until set on top and springy to touch . Turn out on a clean tea towel sprinkled with castor sugar and leave to cool on a wire rack . Then roll up gently from the short end , using the tea towel to help with the rolling . Leave for 30 minutes or until completely cool . Whip 300ml of cream to soft peaks . Trim and slice 250 gm of fresh strawberries and sprinkle lightly with 2 tbs of icing sugar . Fold the strawberries through the cream . Unroll the pavlova and spread the cream mixture over . Roll the filled pavlova up again , using the tea towel to assist and place seam side down, on a serving plate . Refrigerate for 30 minutes - 24 hours. Serve cut into thick slices , dusted with sifted icing sugar .

RAINBOW STIR FRY DUMPLINGS WITH TAMARI

I drizzled some oil into a medium pan , added 2 tbs of minced garic ,1 sliced onion and 1 packet of rainbow stir fry mix and cooked over a low heat until the vegetables soften . I added mini chicken dumplings and continued to cook over a low heat until everything is cooked and heated through . Finally add a drizzle of tamari sauce , this is simply delicious .

CABBAGE , GRAPE AND CHICKEN CURRY

This is the best .... Slice 1/2 a small cabbage , 1 onion sliced and place these in a pot with 3 tbs of minced garlic , 1 tbs of ground fenugreek ,3 tbs of curry powder , 1 dsp of cracked pepper , 1 tsp of salt , 1/2 cup of lemon juice ,1 cup of lemonade and 300 gm of grapes , 2 tbs of soy sauce . Bring to the boil and reduce to a simmer until reduced and the vegetables are soft . Add 1 tbs of mixed herbs . Now stir in 250 gm of creamed cheese , stir to combine and then add 300gm of sour cream , stir till completely combined . Finally add frozen cauliflower and brocolli florets , continue to cook until warmed through This is a delicious dish and can be served with a mixed leaf salad , rice or wrapped in wholemeal wraps .

SUNDAY AT THE MANOR

ANOTHER BATCH OF SHORTBREADS

CLEANED THE RANGEHOOD VENTS

CONTINUED THE GIFT WRAPPING

THREE INGREDIENT HAM GLAZE

All you need is 4 litres of coke a cola , 2 kg leg of ham and a packet of whole cloves . Remove the rind from the ham , score the ham and place whole cloves at intervals all over the top of the ham . Place the studded ham in a large saucepan and pour over the coke a cola , making sure to just cover the ham . Bring to the simmer and continue to simmer for 1 and 1/2 hours and allow the liquid to reduce and thicken Preheat your oven to 160 deg C. Remove the ham to a roasting tray with 2/3rds of the liquid and brush the ham with the glaze every 15 minutes for 45 minutes . Rest for 30 minutes ,slice serve along with oven baked vegetables .

CHICKEN IN A CREAMY GRAPE SAUCE

This is my version of a very old recipe .( it is extraordinary ). You will need leftover chicken or pre cooked chicken pieces cut into slices .(Approx 1 kg). Now place 300 gm of fresh green grapes in your processor/ blender . Simmer 600ml of cream in a small saucepan , add the grape juice , 1 tbs of dried chives along with 2 tbs of chopped parsley . Add the sliced chicken , reheat to a simmer and serve at once .

CREAMED CORN AND CHICKEN FRITTATA

Preheat your oven 160 deg C Into a large bowl add 1 X 400gm can of creamed corn ,1 cup of shred chicken with 1/4 cup of wholegrain mustard , mill well. In a separate bowl beat together 6 eggs , 1 dsp of cracked pepper , 1 tsp of salt , 1 tbs of minced garlic and a sprinkle of dried marjoram . Pour into the corn and chicken mix and mix well to combine . Grease an ovenproof pie dish and line the base with brocoli and cauliflower florets sprinkled with nutmeg. Now pour the frittata mixture into the ovenproof pie dish and bake in the preheated oven for 40 minutes or until set and golden . Can be served in slices , hot or cold along with a mixed salad and or chips.

BISCUIT CAKE

Preheat your oven to 160 deg C. Use your electric beaters to cream 250 gm of chopped butter/marg (room temp ), with 1 cup of castor sugar and 1 tsp of vanilla extract , until white and fluffy . In a separate bowl lightly beat 2 eggs and add a little at a time , beating well after each addition . Mix 4 cups of plain flour with 1 tsp of baking powder and a pinch of salt and add in small batches. Alternating with a 1/4 cup of milk . Mix to a firm dough . Turn out onto a lightly floured bench and use a rolling pin to roll out to 5mm thick. Using an entree plate as a guide cut out 5 X 18 cm rounds from the dough . Place on baking trays covered with baking paper .( you will need to cook these rounds in batches .) Cook for 20 minutes or until golden brown . Cool on trays for 5 minutes , then transfer to a wire rack to cool completely. When cool , spread four of the biscuit rounds with jam of your choice and sandwich together, stacking to make a 5 layer cake . Now prepare an icing by combining 2 and 1/2 cups of icing sugar with 10gm of softened butter / marg and 3 tbs of boiling water . Combine till smooth . Spread over the sides and top of the cake . I finshed with a sprinkle of torn rose petals .