HERTZOG COOKIES

Preheat your oven to 180 deg C . Mix together 280 gm of plain flour with 1 dsp of baking powder and a pinch of salt . Add 3 tbs of castor sugar and rub in 125 gm of margarine . Separate 3 eggs , beat 3 egg yolks and 3 tbs of water together and add to the dry ingredients , mixing to form a soft dough . roll the dough out and cut cirles to fit the base of greased patty pans lining te base of muffin holes . Now put 200gm of apricot jam in a bowl and mix with 1 dsp of plain flour , this will prevent the apricot jam from leaking during baking . Spoon a tsp full of apricot jam on to the middle of each circle od dough . In a separate bowl use your electric beaters to beat the 3 egg whites to a soft peak stage , gradually adding 315 gm of castor sugar while continuing to beat . Finally add 180 gm of desiccated coconut and spoon the egg mixture on the apricot jam filling . Bake in the preheated oven for 25 minutes . Cool completely on a wire rack .

CHEESE AND HERB TWIST

Preheat your oven to 200deg C . Mix together in a large bowl 470gm of wholemeal bread flour , 1 and 1/2 tsp of salt and 10 gm of instant dry yeast . Add 340 ml of lukewarm water and 45 ml (3 tbs ) of canola oil / rice bran oil . Mix to a soft dough . Turn onto a lightly floured surface and knead for 10 minutes , until smooth and elastic . Place the dough in an oiled bowl , cover and rest for 20 minutes . Now knock down the dough and shape into a rectangle 30cm x 35cm ( 12" x 14" ). Sprinkle 250gm of grated cheese over the dough along with 1 tbs of chopped fresh herbs and 1 dsp of dried mixed herbs and 1 tbs of minced garlic . Roll up the dough from the short side . Hold ends of the roll and twist in opposite directions . Place on a greased baking tray . Slash six times across the top and allow to rise for 40 minutes . Bake in the preheated oven for 40 minutes . It is aromatic to bake and absolutely delicious .

PUMPKIN FRITTERS .........

Here is a traditional recipe turned into a sweet treat . You need 440 gm of mashed pumpkin (Japola or Qld Grey) or as I used kumara ( sweet potato ). Mix the mashed kumara / pumpkin in a large bowl with 75 gm of plain flour , 1 tsp of baking powder and 1/2 tsp of salt together . Now add 2 beaten eggs and 2 tbs of milk to form a batter . Heat a pan over a medium heat with 3 tbs of canola / rice bran oil . Shallow fry spoonfuls of mixture in the hot oil on both sides , until brown . Finally drain on paper towels and sprinkle with cinnamon sugar on both sides . These are delicious . TIP .. you can make your own cinnamon sugar with a mix of 90gm of castor sugar with 1 dsp of ground cinnamon .

TIPS FOR USING FRESH LEMONS ....

1. Before grating lemon rind , dip your grater into cold water . The grated rind will come away from the grater easily . 2. Never waste lemon rind ,grate the rind before slicing the lemon in half and squeezing the juice . Grated rind can be stored in the freezer and can be added to any recipe in a frozen state . 3.When a small amount of lemon juice is required , make a hole in the lemon with a skewer and squeeze out the required amount of juice , then store the lemon in the refrigerator . 4. When you are preparing a water bath for a lemon delicious ( lemon pudding ), place a layer of newspaper in the water under the dish during baking ...I do not know why but it does create a delicate texture .... Im not knocking those who came before me ...it is stated in books reprinted from the 1800's.

CHEATS RASPBERRY AND LEMON CURD MERINGUE TRIFLE

Place 85gm packet of lemon flavoured jelly crystals in a heatproof bowl . Add 1 cup of boiling water . Stir to dissolve the jelly crystals , then stir through 3/4 cup of cold water . Cool to room temperature . Pour and divide the jelly between 6 dessert glasses ( this dessert is a visual experience and a taste sensation ). Divide and scatter 250 gm of frozen raspberries over the jelly . Chill for 3 hours until firmly set . Now using your electric mixer beat 300ml of cream with 2 tbs of icing sugar untilsoft peaks form . Now gently swirl 1/3 rd of a cup of store bought lemon curd through the cream . Spoon over the raspberries . top with with the remaining raspberries and 2 cups of store bought pouring custard . Finish this dessert with a topping of mini meringues ...( store bought ) Chill until ready to serve .

BEEF AND KUMARA(SWEET POTATO ) MUFFINS

Preheat your oven to 180 deg C . Peel and slice 3 medium parsnips , quartered lengthwise . Place the srips of parsnips on a cooking oil spray tray and bake in the preheated oven for 35 minutes or until the parsnips are tender and golden brown . Now combine 500gm of beef mince with 300gm of peeled and grated kumara , 1 dsp of finely chopped fresh rosemary , 1 small onion peeled and finely chopped with 1 tbs of minced garlic. Season with a little cracked pepper and sriracha sauce to taste . Roll the mince mixture and place in greased muffin holes . Bake for 20 minutes or until cooked . Remove tray from the oven and stand for 5 minutes and then remove the beef muffins from muffin pan . Place the beef muffins in the oiled bowl of your slow cooker or Dutch oven . Sprinkle over 500 gm of frozen stir vegies . Lay the parsnip strips over Pour over a jar of 700ml of chunky pasta sauce and sprinkle with fresh chopped basil or a dsp of dried basil and majoram . Cover your dutch oven / slow cooker . Place slow cooker on LOW and heat through for 2 hours . Place your Dutch oven in a preheated oven on 160 deg for 90 minutes or until heated through.

WEDNESDAY NIGHT AT THE MANOR ...SHAKSHUKA

Tonight I will be serving shakshuka . Yesterday ( Tuesday ) I removed a tray of homemade tomato risotto from the freezer and at the end of the day , it was easily slow heated in the oven and it was just what I needed after a very emotional and exhausting couple of weeks. I placed the thawed tomato risotto in an oven proof pan Preheat your oven to 160 deg C. Now place indentations into the risotto mixture and crack an egg into each indentation . Place the pan into a preheated 160 deg C oven . Cook for 10 minutes or until the egg whites are set and the tomato mix is heated through . Remove from the heat and carefully spoon into serving bowls or alternatively cook in individual oven proof bowls . This is delicious as a brunch or an easy filling main meal .

TOMATO AND MINI MEATBALL RISOTTO

Preheat your oven to 180 deg C . Combine 375 gm of lamb mince ,1/3 rd cup of grated parmesan , 1 dsp of minced garlic in a bowl and shape heaped teaspoons of the mixture into balls and then set aside . Next place a 700gm of chunky pasta sauce in a large pot with 3 cups of chicken stock and slowly to bring a gentle simmer . Meanwhile place a good glug of canola / rice bran oil into a large pan , add the formed meatballs and cook until seared ( about 5 minutes ) . Remove the seared meatballs to a oven tray along with a 400gm punnet of medley mixed tomatoes . Place the oven tray in the preheated oven and continue to cook the meatballs and tomatoes until the tomatoes soften ....reduce heat to low and keep the tray in the oven . Place one peeled and finely chopped onion into the pan along with another 1 tbs of minced garlic . Stir over a low heat until the onion softens. Add 1 and 1/4 cups of aborio rice to the pan with the onion . Add 1/2 cup of dry white wine , along with 1/3rd of the combined stock mixture . Stir until the liquid is absorbed . Repeat with remaining stock mixture , adding a 1/3 rd of a cup at a time , until all the stock liquid is absorbed and rice is tender and creamy , this can take up to 20 minutes . Remove from the heat and add the meatballs , tomatoes , 1/3 rd of a cup of grated parmesan a tsp of dried basil , stirring carefully to combine . Serve topped with fresh basil leaves .

APRICOT AND PLUM SLAB CAKE WITH CINNAMON CREAM

Preheat your oven to 180 deg C . Grease and line a 32cm x 22cm ( base measurement )oven proof pan with baking paper , extending over the long ends to use as handles . You should have already prepared 1 quantity of basic butter cake mix , beating 1 tsp of mixed spice . Spread the mixture in the in the prepared pan . Drain 1 x 400gm of seeded dark plums in syrup and slice in half , leaving to sit on paper towels . Repeat the process with 1x 800gm can of apricot halves . Now pat the plum and apricot halves with paper towelling to dry . Lightly press the plums and apricots , cut side up into the batter . Place in the preheated oven for 50 minutes or until a skewer inserted comes out clean . Remove from the oven and cool in the pan . Using an electric mixture , beat together 300 ml of cream with 2 tbs of icing sugar and 1/2 tsp of ground cinnamon in a bowl until soft peaks form . When the cake has cooled , dust the cake lightly with icing sugar . To serve , slice cake into squares and serve with cinnamon cream .

BASIC BUTTER CAKE MIXTURE

This basic butter cake mixture can be used as the base for most cakes . Use your electric mixer to beat together 250gm of room temp butter/ marg with 1 cup of castor sugar and 1 dsp of vanilla essence in a large bowl on a medium speed until light and creamy . In a separate bowl beat together 3 eggs . Now add the eggs a little at a time ,alternatively with 1/2 cup of self raising flour to the butter mixture . Now using a wooden spoon stir through another 2 cups of self raising flour and 3/4 cups of milk . Stir until just combined .

SWEET AND SOUR WONTONS

Come on this is easy peasy . Preheat your oven to 180 deg C . Spray 2 x 12 hole mini muffin trays with cooking oil . Press 24 wonton wrappers into the holes . Spray the lined won ton wrappers with cooking oil . bake in the preheated oven for 5 minutes or until golden brown . Remove them from the oven and place the wonton wrappers on serving plates / plate . Now you need to place 100gm of chicken mince in your processor with 200gm of peeled , deviened and uncooked prawns , 1 dsp of minced ginger , 1 tbs of minced garlic and process till smooth . Heat 2 tbs of canola oil in a large pan and add the mince mixture until cooked ( about 6 minutes ). Stir through 3 tbs of sweet chilli sauce . Spoon and divide the mixture between the wonton cups and top with thin of slices of spring onions . Place a dipping bowl of sweet chilli sauce near by to serve with the wontons .

SWEET POTATO PIE

Preheat your oven to 180 deg C . Lightly spray a 20 cm pie dish and line with 2 sheets (joined ) of shortcrust pastry (thawed)and trimmed to fit your dish . Cover the pastry with baking paper and line with uncooked rice/ pastry weights , prick all over with a skewer and place in the preheated oven for 15 minutes . Remove and set aside and remove the rice weights . Peel 500gm of sweet potato and cut into slices, place in a well greased pan and oven roast / cook until tender . In the meantime drain a 400gm can of button mushrooms , set aside . Peel and chop 2 medium onions and cook them in a pan with 2 tbs of oil until tender . Now sprinkle over 2 tbs of plain flour and mix well. Add 1 and 1/4 cups of cream , continue to cook until the sauce thickens . Combine the mushrooms , onions and cream mixture Season the sauce with Italian herb mix and 3 tbs of minced garlic . Arrange the sweet potato over the base of the precooked pastry base . Adding the mushrooms and the sauce , sprinkle with parmesan cheese and a little paprika . Bake till golden ....about 35 minutes.

THE MANOR... WEDNESDAY SPONGE CAKE CHALLENGE

THE MANOR .....WEDNESDAY SPONGE CAKE CHALLENGE . Yesterday I met up with collegues and friends Maureen and Rachael in the pizza HQ cafe Churchill for coffee ...we discussed the MANY ways to mix ingredients when preparing a cake. So here is my recipe ...A sponge cake with a challenge !! Preheat your oven to 180 deg C . Lightly grease and flour two 20cm round cake pans . Warm 2 tbs of water in a small saucepan with 3/4 cup of castor sugar . Beat 4 egg whites in a bowl until stiff, in a separate bowl mix the egg yolks together,set aside . Add the sugar mixture and beat well . Now add the egg yolk mixture a little at a time and beat until the mixture is thick . In another bowl mix together 1 and 1/2 cups of cornflour , 1 dsp of plain flour and 1 tsp of baking flour . Stir the combined dry ingredients into the wet mixture , finally adding 1 tsp of vanilla extract . Pour and divide even amounts of the batter between the 2 greased pans . Bake in the preheated oven for 25 minutes . Now here is the challenge ....... Take the sponge pans straight from the oven and still in the pan ,DROP EACH PAN (top side up) ON THE FLOOR TO REMOVE EXCESS AIR . I dropped the pans separately from knee high ... I dare you .... think about the ingredients you just mixed and cooked togther ...!!! Let the sponge layers cool in the pans for 10 minutes and then turn out onto a wire rack to cool completely . Spread a layer of jam of your choice over the base sponge layer and top with thick whipped cream . Top with remaining sponge layer and dress with a fine sprinkle of icing sugar .

THE LANGUAGE OF CAKE BAKING ...

TO BEAT ...Vigorous mixing with a spoon or electric beater . TO BLEND ....combine one ingredient with another until completely mixed together , either using a fork ,wooden spoon or electric beater . TO CREAM ....refers to butter or margarine , alone or mixed with castor sugar until light , pale and fluffy . TO FOLD ....carefully mix one mixture into another , usually a light one such as whipped egg whites into heavier mixture . Folding involves gently making a figure eight with a metal spoon and being careful to knock out the air of the lighter mixture .. TO STIR ....mixcarefully in a circular motion ( in the one direction ) to combine . TO WHIP ....beat rapidly with a whisk or electric beater to incorporate as much air as possible. Egg whites or cream are examples of ingredients that need to be whipped . TO BAKE BLIND .....precook your pastry by lining it with non stick baking paper , weighing it down with uncooked rice , pastry weights or dried pulses and baking it in the oven . TO COOK IN A BAIN MARIE / WATER BATH ....place your lemon delicious or pudding dish in a baking pan filled with hot water reaching half way up the sides of the dish , this method protects any delicate mixture that requires a gentle and indirect heat ... Hope this helps ....

SLICE AND COME AGAIN CAKE .

Preheat your oven to 180 deg C . Lightly grease a 20cm x 10 cm loaf pan . Mix together in a large pan 225gm of self raising flour , a pinch of salt ,1/2 tsp of mixed spice . No use your fingers to rub in 125gm of butter / marg . Add 125gm of raw castor sugar , 125gm of raisins , 125 gm of currants and 1/4 cup of mixed peel . Stir through to combine . In a separate bowl beat 1 egg into a 1/4 cup of milk . Add this to the dry ingredients and mix well . Now pour / spoon the mixture into the prepared pan . Bake for 60 - 90 minutes or until a skewer inserted comes out clean . Let cool in the pan before turning onto a wire rack to cool completely . Dust with icing sugar if you wish .....

KRANSKY AND TABBOULEH WRAPS .

First you need to make the tabbouleh . Using a medium bowl ,place 90 gm (1/3rd cup )of medium grade burghul( bulgur )and cover with cold water and set aside for 30 minutes . Now squeeze out the excess moisture from the burghul and remove to a dry bowl and add 50 gm ( 1 cup ) of finely chopped fresh parsley ,2 tbs of finely chopped fresh mint , 1 large tomato finely chopped ,1/2 small onion peeled and finely chopped , 1 tbs of rice bran / canola oil and finally 1/4 cup (60 ml ) of lemon juice . Season with cracked black pepper . Okay ... let's prepare the wraps ... Saute 6 spicy kransky sausages in alarge pan over a medium heat until cooked . Remove from the heat and slice into long thick strips . Heat 4 pita breads or wraps in an ungreased pan over a medium heat until just heated and slightly coloured . Spread each wrap evenly with a mix of store bought hummus ( I had a tub in the refrigerator, it's not against the law ). Top with tabbouleh and sausage slices . Roll up carefully and slice each wrap in half ... Enjoy at anytime , these are deicious . A family favourite .

SUNDAY BRUNCH .....PARMESAN , HONEY AND WALNUT TOAST .

Preheat your sandwich press . Cover 2 slices of firm textured wholemeal bread with a spray of cooking oil and flakes of parmesan cheese (120 gm ). Now top with crushed walnuts and drizzle with 2-3 tbs of honey . Lightly spray the remaining 2 slices with cooking oil and place on top . Toast until the bread is crisp and golden brown and the cheese has melted , serve hot .

PINEAPPLE UPSIDE DOWN CAKE

Preheat your oven to 180 deg C . Just letting you know this recipe does push some 'boundaries '. First melt 90 gm of butter/ marg and pour it into a 20 cm (8")round pan , brushing some of it up the sides , but leaving most on the base . Sprinkle 95 gm (1/2 cup)of soft brown sugar over the base of the pan , where it will melt into a sticky goo. Now drain 1 x 425 gm can of pineapple slices , retaining 1/2 cup of the juice , set aside . Arrange the pineapple slices over the base of the pan and place a glace cherry in each of the rings . Place 125gm of butter/ marg in the bowl of your electric mixer and mix together with 3/4 cup (185gm) of castor sugar until fluffy . In a separate bowl beat together 2 eggs and add 1 tsp of vanilla extract . In another bowl mix together 1/2 cup of plain flour with 1 and 1/2 cups of self raising flour . Now gradually add the flour and egg mixture alternatively to butter / sugar mixture . Finally pour in the 1/2 cup of pineapple juice and 4 tbs of desiccated coconut . Do not overmix. The mixture will be very dense . Spoon the mixture evenly into the pan over the pineapple rings and carefully smooth the surface . Indent the centre with the back of a spoon ... this will ensure the cake has a reasonably flat base . Bake in the preheated oven for about an hour . To check if the cake is done , insert a skewer into the cake and if it comes out clean it is done . Leave the cake in the pan for 10 minutes before turning out onto a serving plate . As I told you earlier this cake breaks alot of the rules , but magically this cake turns out perfectly ! I am really proud of this cake and happy to share this very old version of the recipe . This cake looks good , tastes good and is made with fruit , so it has to be good for you ... Well two out of three ain't bad . Enjoy !!

CREAM CHEESE AND SMOKED SALMON ROLLS

I was talking to a group of like minded people and the memory of school lunches came up . Now remember my primary and secondary education spanned the 60's - 1972 and school canteens were about as different as you can get today ...(Memories of Mrs Dargie , the lady who ran the Maryvale High school canteen .R.I.P). It was the first time I devoured a fried chip roll with tomato sauce and it was delicious! Maryvale high School definately set the standard and not just in the canteen .!! My favourite lunch meal and yes it could be set in a lunch box but not the lunch boxes I grew up with , I'm talking cooled packed lunch boxes .( you know ice packs ). I would take this as a lunch everyday , this would never been on the lunch menu back in the day ... Growing up on my parents farm in Jeeralang Junction , seriously I never knew about salmon . Remove the crusts from 4 slices of wholemeal bread . In a medium bowl mix together 100gm of cream cheese , 1 tbs of chopped fresh parsley and if you have them growing 2 tbs of nasturtium leaves ( and I do ) , 1 tsp of fresh lemon juice. and a sprinkle of cracked black pepper . Mix together until you have creamy spread . Now spread each slice of bread with the cheese mixture and top with a slice of smoked salmon. Roll up carefully and refrigerate for 2 hours , then you can slice each roll as you like .

SOUR CHERRY CAKE

Preheat your oven to 160 deg C . Grease a 20 cm baba , bundt or ring pan , sprinkle with flour or polenta and shake out the excess . Drain 720gm jar of pitted morello cherries and place on absorbent kitchen paper to dry further .The cherries I purchased at Mannys's market last week with the Wanting Wednesday Country cooking class . Place 125gm of butter/ marg in the bowl of your mixer with 1 dsp of grated lemon rind ,3/4 cup of castor sugar and mix until light and fluffy . In a separate bowl beat together 2 eggs and in another bowl mix together 1 cup of self raising flour Now add the eggs alternatively with the flour to the sugar mixture and mix in 1/2 cup of sour cream and 1/4 cup of milk until combined . Do not over mix . Pour half the mixture into the prepared pan , scatter the cherries over top and carefully spread the remaining batter over the cherries . Bake in the preheated oven for 90 minutes , until cooked and a skewer inserted comes out clean . Let cool in the pan for 10 minutes , then turn out onto a wire rack to cool completely . To serve I dusted the cake with sifted icing sugar . This is what a cake should be .

VIETNAMESE BEEF AND NOODLES .

You will need 750 gm of whole beef rump , thinly sliced . In a large bowl mix together 1/4 cup (60ml) of fish sauce , 1/3 rd cup ( 80ml ) of oyster sauce , 1/3rd cup (80ml) of sweet chilli sauce and 2 tbs of minced garlic . Add the sliced beef , cover and marinate for 6 hours or overnight in the refrigerator . When you are ready to complete the dish , pour boiling water 440gm of udon noodles in a large bowl , separate noodles with a fork and drain . Heat 2 tbs of peanut oil in a large pan and cook the beef in batches until browned all over and then remove , now cook 2 large peeled onions in the pan adding a little more oil , if necessary . Add 200gm of snow peas and 80 gm of bean shoots and stir fry for 1 minute . Return the beef and noodles to the pan with the remaining marinade. Stir fry until the mixture is heated through.

SPAGHETTI WITH PRAWNS , CORIANDER AND PEANUTS .

Cook 250 gm of spaghetti pasta in a large pan of boiling water , uncovered till tender . Drain and lightly stir through a spray of cooking oil . Shell and devein 1 kg of uncooked prawns , leaving tails intact . Heat a glug of peanut oil in a large pan and cook prawns along with 1 sliced red capsicum, 1/3rd cup of crushed mixed nuts until the prawns just change colour . Now carefully add the cooked pasta , 1/3rd cup of lime juice ,2 tbs of sweet chilli sauce and 1 tbs of dried coriander or 2 tbs of chopped fresh coriander leaves . Gently stir fry until the prawns are tender .

BAKED CREAMY FETTUCCINE WITH BEEF

This is one of the meals we prepared in "Country " cooking class yesterday 12/9/2023 . Place 375 gm of fettuccine in a pot of boiling water , with a drizzle of oil , uncovered and cook till just tender . Drain , spray again with cooking oil and set aside . Heat 1 tbs of canola oil in a large pan, cooking 500 gm the beef , stirring until browned all over. Add 700 ml of chunky pasta sauce ,2 tbs of minced garlic and simmer until the beef mixture thickens . Now in a separate pan add 200gm of butter / marg and add 3/4 cup of flour of plain flour with 1 litre of milk stirring until the mixture thickens and bubbles . Remove the pan from the heat and gradually stir in 1 litre of milk . Return to the heat and stir until the white sauce thickens . Now add 3/4 cup of grated cheese . In a separe bowl combine using your finger tips and 2 tbs of cheddar cheese to mix 2 cups of breadcrumbs and 40 gm of butter /marg until you have crumb mix.( set aside ) Now combine the breadcrumb mixture with 1 tbs of dried parsley Finally combine the the pasta with the white sauce in an oven proof dish ( 10 cup size dish), top with the mince mixture and finally sprinkle over the the bread crumb mix . This dish is amazing . Bake uncovered till browned and heated through .

MORELLO CHERRY MERINGUE

For you Tash .... Preheat your oven to 220 deg C . Please cook 4 cups of rice ( I used a rice cooker ) . Heat 1/4 litre of milk ( 1 cup ) with 1 tsp of vanilla extract . Now add the cooked rice and stir through the warmed milk over a low heat until thickened . In a separate bowl beat 4 egg whites till stiff , FOLDING 6 tbs of castor sugar through at the last moment . Drain 500gm of morello cherries . Well grease a round casserole / oven proof dish . Place the well drained cherries over the base of the dish . Now mix the rice pudding with with the stiffened egg whites and heap it in the form of a mound onto the cherries . Place the meringue in the well preheated oven and bake until the points of the meringue begin to get brown .... Tash your partner's grandmother Jessie Mersey was a wonderful home cook and taught me all about Pavlova.... and the diffence between pavlova and meringue .

SATURDAY NIGHT AT THE MANOR ...CHICKEN AND BASIL TURKISH PIZZA

Preheat your oven to 180 deg C . Pour 700ml of bottled tomato pasta sauce into a medium pan . Simmer uncovered for about 5 minutes until thickened slightly . Meanwhile slice the pide widthways , slice each half horizontally , Shred 1/2 cup of fresh basil leaves . Place the pide pieces cut side up on an unoiled oven tray . Spread the pasta sauce over the pide slices , sprinkle with the shredded basil , 300gm of cooked and shredded chicken , 200gm of crumbled feta cheese and finally 40 gm ( 1/2 cup ) of grated parmesan and finally 1/2 cup of grated mozarella cheese . bake uncovered in the well preheated oven for about 15 minutes or until the cheeses melt and turn golden . Sprinkle with basil leaves .

CURRIED LEEK AND KUMARA SOUP (3)

So today, I steamed 2 and 1/2 cups of brown rice with quinoa and steamed 500gm of Atlantic salmon , separartely of course . Then I divided the curried leek and kumara mixture . I mixed the cooled brown rice and quinoa into one half of the soup mixture and broke the salmon into pieces and placed them in a lightly greased oven dish . Then the thickened soup and rice mixture was spooned over the salmon and I sprinkled a little more of the steamed rice over the top and finished with a godd sprinkle of dried dill. For the second dish I steamed 2 and 1/2 cups of jasmine rice with lemongrass and quinoa . When the rice cooled , I placed a a thin layer of the rice on the bottom of a lightly greased oven dish . I shredded 500 gm of chicken and layered over it over the rice in the dish, and mixed 3/4 of the rice through the remaining leek and kumara mix and then spooned the now thickened mixture over the chicken and rice . I sprinkled the remaining rice over the top and completed the second dish with a healthy sprinkle of dried marjoram . The dishes ( A salmon casserole and a chicken casserole ) will now go into the freezer until needed. Two very tasty and easliy prepared meals just using the curried leek and kumara soup as a base .

CURRIED LEEK AND KUMARA SOUP (2)

The curried leek and kumara soup I prepared yesterday was perfect , full of flavour and delicious . Today I changed the recipe of the remaining soup . I bought a classic slaw kit ( 500gm )with a creamy mayo dressing included . I placed the slaw mixture into a pan with a drizzle of canola oil and heated / cooked the slaw mix over a medium heat . When the mix softened I added the mayo mix and stired through . I removed the pan from heat and cooled . I then stirred this through the curried leek and kumara soup . I removed a soup bowl full to heat through and have for tea . This is delicious . The pot of soup has been placed back in the refrigerator , to be transformed for the last time tomorrow .

TANGY CHEESE SCROLLS

Preheat your oven to 180 deg C . Grease a 23 cm round cake pan . Place 3 cups of self raising flour and using your fingers rub in 30 gm of marg / butter . Now add 1 cup of milk , using a bread knife and mix to form a soft dough . Turn the dough onto a lightly floured surface . Knead until smooth . Roll the dough out gently and into a rectangle about 35 cm x 25 cm . Spread the dough with tomato paste , top with 125 gm of chopped ham , 2 tbs of fresh chopped chives , 1 tbs of fresh chopped parsley , 1 tsp of dried oregano and finally 1/2 cup of grated tasty cheese . Roll up the coated pastry , from the long side . Cut into 3 cm slices and place side by side in the prepared pan , spray cooking oil over the top . Bake in the preheated oven for 20 minutes . Remove from pan and cool on a wire rack . * If you added sliced capsicums and chopped salami to the dough , you would have prepared , what is known as Stromboli .

QUICK MIX .... GINGER SHORTBREADS

Preheat your oven to 160 deg C . Mix together in the bowl of your food processor 1 and 1/4 cups of plain flour , 1/4 cup of rice flour , 1/3 cup of icing sugar and process until combined . Now add 125 gm of butter/ marg and process till the mixyure resembles breadcrumbs . Add 1 dsp of brandy and 1/4 cup og glace ginger . Process in short bursts until mixture forms a ball around the blade . Turn the dough onto a clean work surface and knead until smooth . Divide into 2 rolls approx 3 cm in diameter , wrap in plastic wrap and refrigerate for 1 hour. Cut into 1cm slices , place rounds on ungreased oven trays , top with a walnut piece . Bake in a preheated oven 160 deg C, for 20 minutes or until the shortbreads are lightly golden . The aromas are wafting and inviting . Allow to cool on the tray , then store in an airtight container .

END OF TERM 3 COOKING CLASS

Next Tuesday will be preparing our end of term meals .. 1. Baked creamy fettuccine with beef . 2.Turkish pizza with chicken and basil ... We will see out winter and welcome in spring . The magic of the mixture of ingredients ...

CURRIED LEEK AND KUMARA SOUP(1)

At 11am this morning ,I started peeling and slicing 2 kg of kumara ( sweet potatoes ) , 3 medium leeks ( discard the green part ) and 1 medium onion . I had taken the homemade chicken stock from the freezer yesterday and today placed the defrosted stock ( 10 cups) in a large soup pot along with the sliced kumara , leeks and onion . It's nearly 1 pm and the stock is just starting to simmer ,I will continue to simmer the stock until the kumara , leeks and onion have softened . An hour on and the kumara, leeks and onion have softened . I added 2 tbs of bush curry( add curry to taste , 2 tbs is perfect for me, the flavour gets milder the longer it sits ),2 tbs of dried marjoram , salt to taste and 1 tbs of soft brown sugar and 2 tbs of minced garlic . Let the mixture cool a little and then process carefully with a stick processor . While waiting for the soup to cool place 300gm of bacon pieces in a pan into a preheated oven (200 deg C )until brown and crisp .Remove and drain on absorbent paper . Once the soup has been processed stir through the bacon pieces . Serve topped with a little extra bacon , a spoon of Greek yoghurt and a sprig of fresh coriander .

ASIAN NOODLES

Place 450 gm of soba noodles in a large pot of boiling water . Cook according to package instructions . Drain and set aside , spray the noodles lightly with cooking spray . Heat 6 tbs of rice bran oil / canola oil in a large pan over a medium heat . Add 3 tbs of minced garlic and 1 small red onion peeled and sliced until tender. Add 1 small eggplant thinly sliced , 1 red and yellow capsicum trimmed and thinly sliced ,3 spring onions thinly sliced and 100gm of sliced green beans to the pan and stir fry until the vegetables are just soft . Remove the vegetables from the pan and set aside . Place the cooked and drained noodles in the pan along with 2 tbs of sesame oil , 3 tbs of tamari (or soy sauce ) , 1/2 tsp of cayenne pepper and toss until the noodles absorb the sauce . Now return the vegetables to the pan and toss till combined . Serve sprinkled with sesame seeds .

SPICY CURRY PATTIES

These patties are delicious , healthy and easily prepared . You will need 1 x 400 gm can of chickpeas ( drained and rinsed ), place in a large bowl and mash with a fork . Now add 1/2 red onion ,peeled and finely diced . 1x zucchini grated . 3tbs x finely chopped fresh coriander 3 tbs of red wine vinegar 2 tbs of minced garlic 2 tbs of chunky peanut butter 1 tsp of ground cumin 1/2 tsp of ground tumeric 1 dsp of cracked black pepper . 1 cup of cooked red quinoa 300 gm of baby spinach leaves Mix well to combine Use your hands to form 6 patties of equal size . Heat 3 tbs of peanut oil in a fry pan over a medium heat and fry patties 2 at a time for 3 minutes on each side or until crisp and golden . I will be serving the spicy curry patties with a pumpkin mash and homemade chips sprinkled with ground tumeric .

SWEET ONION AND APPLE CHUTNEY

All of a sudden it is chutney and jam time in The Manor . I have made this chutney before , it contains no spices , it is just mild and fruity . It is delicious with toasted cheese sandwiches , meat dishes especially Shepherd's Pie or as a spread on a cheese sandwich . Place all the ingredients listed below in a large pot ... 1.5 kg of peeled and chopped onions 1.5 peeled , cored and chopped apples 700gm of sultanas . The grated zest and juice of 2 lemons . 750 gm of soft brown sugar . 600 ml of malt vinegar Now heat gently , stirring all the time until the sugar has dissolved . Slowly bring to the boil , then reduce to a simmer for 35 minutes or until thickened with all the liquid is absorbed . Line up your cleaned preserving jars ,( washed , rinsed and oven dried for 15 minutes in a preheated oven on 180 deg C .) Pour the chutney mixture into the jars , seal and label . This chutney does not need to mature and will keep well for 12 months . I just did a tasting with the red onion focacchia ... delicious .

POPPY SEED AND RED ONION FOCACCIA

Mix together 500gm of white bread flour with 1 tsp of salt , 5 tbs of poppy seeds and 1 tsp of instant dry yeast . Now stir in 2 red onions peeled and very finely chopped or grated . Make a well in the centre and add 3 tbs of olive oil and 250 ml of warm water . Mix to a soft dough . Turn onto a lightly floured surface and knead until the dough is smooth and elastic ( no longer sticky ). Press the dough into a pan 20cm x 30cm (8 "x 12 "), cover with a damp cloth or clear film and leave in a warm place till well risen (1 and 1/4 hours) and doubled in size . It's time to preheat your oven to 220 deg C . Brush the risen dough with rice bran oil / canola oil , then bake in the preheated hot oven for 30 - 35 minutes , or until the bread is golden and the base sounds hollow when tapped . Cool on a wire rack before slicing into squares to serve . This is a seeded soft bread with a tang of onion . I love this bread to sop up the juices of the those slow cooked meals with tomatoes , beef, pork ,chicken or simply drizzled with olive oil and served with proscuitto , stuffed olives and a selection of cheese ... You decide , it is so easy to prepare ....

LEFTOVERS ‘ PIE

Last night , on the last official day of winter , I prepared a chicken and vegetable meal . It was nothing special just layers of sliced onion , trimmed sliced potatoes and peeled sweet potatoes , chicken slices , green beans and cooked and cooled fettucine The layers were flavoured with wholegrain mustard , minced garlic , a sprinkle of dried chili and a sprinkle of dried marjoram . I used a lightly oil sprayed casserole and lined it with the vegetable layers and chicken slices , finishing it off with a light topping of mozarella cheese . I oven baked it in a preheated oven on 180 deg , till the vegetables and chicken were tender (when using a skewer to test ) and the kitchen was aromatic , about 50 minutes. I enjoyed the casserole , but there were leftovers after 1 serve . This morning , I pulled out the pie maker and lined the base with short pastry filled with 1/2 the leftovers and covered the top with puff pastry ,I repeated this process again with the leftover ingredients . The aromas were inviting and warm . The pies are now in the freezer awaiting to fill the order of a quick ready made meal after a busy day or I just' can't be bothered to cook day ' You have got to love freezers ......