THE MANOR FRUIT CAKE

The ingredients....1 x 225gm can of crushed pinepple , undrained ,225gm of butter/ marg, 3/4 cup of firmly packed sugarb ,725gm of dried mixed fruit, 3 beaten eggs ,1 cup of self raising flour ,1 cup of plain flour ,1/2 tsp of bicarbonate of soda , 1 tsp of baking powder, 1 tsp of almond extract ,1 tsp of lemon essence , 1 tsp of ground cloves , 1 dsp of mixed spice. Preheat your oven to 160 deg C . Lightly grease a 23cm cake pan and line the base with baking paper . Place the crushed pineapple with juice in a med/large pot along with 225gm of butter/ marg, 3/4 cup of brown sugar and the mixed fruit . Bring the fruit mixture to a slow boil and then remove from heat and set aside to cool down to room temperature . When the mixture is sufficiently cooled please stir through the rmaining ingredients with a wooden spoon . Pour into the prepared pan and bake in the preheated oven for 90 minutes , or until skewer inserted comes out clean . Remove from the oven and let the cake cool in the pan for 10 minutes before turning out onto a wire rack .

MEATBALLS IN PEANUT BUTTER SAUCE .

Ingredients ....500gm of topside steak , flour for coating , 2 tbs of chopped /dried coriander 2 tbs of peanut oil . The peanut sauce ...1 tbs of bush curry ,3 tbs of crunchy peanut butter ,1 tbs of tightly packed brown sugar ,1 tbs of lemon juice , 1 and 1/4 cups of coconut milk . So let's get started .....Roll the beef mince into golf ball sized rolls and roll in the flour to coat . Place the 2 tbs of peanut oil in a large pan and cook the meatballs over a medium heat until golden brown and cooked through . Remove the cooked balls from the pan and drain on kitchen paper . To prepare the peanut butter sauce , drain of the oil from the pan retaining about 1 tbs of oil , add the peanut butter and stir into the oil over a low heat . In a separate bowl mix together the coconut milk , curry powder , brown sugar and lemon juice , incorporate this mixture with the oil and peanut butter in the pan . Increase the heat and bring to the boil , stirring constanly ,then reduce the heat and simmer till the sauce thickens . Return the meatballs to the pan with the sauce . To serve sprinkle with coriander and serve over a mixed grain and or a green salad .

PRESERVED ORANGE SLICES

These orange slices can be used in trifles , cake fillings , cheesecake toppings . The orange slices will keep in the refrigerator for 6 months . I got the idea for this recipe from preparing the whole orange cake .. The ingredients you need .....2 whole oranges ( I chose 2 thin skinned oranges) , wash and dr,the shiny round oranges ) . I placed the 2 whole oranges in a pot and added water to just cover he oranges and placed the pot over a medium heat and bought the water with oranges in to a slow boil . Simmer for 2 hours . Remove the oranges from the water . Place 3 cups of castor sugar into the reserved liquid and stir over a low temp until the sugar is dissolved , do not boil , about 60 minutes Then stir in 1 cup of apera dessert wine . Continue to simmer for 20 minutes . Slice the cooled oranges and place slices into cleaned jars and pour over the simmered liquid . Seal the jar/ s . Any syrup left over can be bottled separately and used to spoon over cakes or ice creams .

LEMON SOUR CREAM CAKE

Ingredients ........250 gm of softened butter/ marg, 1 tbs of finely grated lemon rind , 440gm of castor sugar ,6 eggs , 180 gm of sour cream ,300gm of plain flour , 35gm of self raising flour ,80 gm of pine nuts ,1 tbs of demerara sugar and 90gm / 1/4 cup of warmed honey . You will need 23cm / 9" square pan . Grease the pan and line it with baking paper , extending the baking paper 2" over the sides. Preheat your oven to 160 deg C . Beat the butter/ marg ,lemon rind and castor sugar in the bowl of your electric mixer until light and fluffy . In a separate bowl beat together the eggs and stir in the sour cream , the flour mixture and add to the mixing bowl with the butter mix and mix to incorporate . Spread the mixture into the prepared pan and place in the preheated oven and bake for 15 minutes . Combine the nuts and sugar in a small bowl . Now remove the cake from the oven and sprinkle over the nut and sugar mixture , pressing down gently . Bake for a further 45 minutes . Remove the cake from the oven when a skewer inserted comes out clean . Stand cake in the pan for 5 minutes before turning top side up onto a wire rack . Warm the honey and drizzle evenly over the hot cake . Let cool before serving with Mascarpone .

SLOW COOKED PUMPKIN AND DUMPLING CASSEROLE

Ingredients.....500gm of butternut pumpkin ,peeled and cut into 1/2" pieces . 2 x 400gm cans of diced Italian tomatoes , 2 x 400gm of mixed beans ( drained ) , 2 cups of sliced mushrooms , 1 cup of water , 2 tbs of minced garlic , 2 tbs [ of dried Italian herb mix ), cracked black pepper . Place the above ingredients in a greased 4-5 litre slow cooker . Cook on low for 8.5 hours or high 4.5 hours . Ingredients you need for the dumplings ..... 1/2 cup of plain flour , 1/3 cup of polenta , 2 tbs of dried grated Parmesan cheese , 1 tsp of baking powder , 1/2 tsp of paprika , 1 beaten egg , 2 tbs of milk , 2 tbs of canola oil , 1 dsp of dried basil . To make the dumplings , mix the flour , polenta , Parmesan , baking powder, paprika in a medium bowl. Stir well and make a well in the centre . In a small bowl mix together the beaten egg , milk , canola oil and basil and add the combined mixture to the well . Spoon 2 tbs mounds of the batter in single layer on top of the pumpkin mixture in the slow cooker . Cook on high for 50 minutes or until a skewer inserted into the dumplings comes out clean .

FIG AND QUINCE PASTE

Ingredients ...1 kg of quinces ,190 gm of chopped dried figs , 1 cinnamon stick , 1 cup castor sugar and 60 ml of lemon juice . Peel , core and quarter the quinces . Place the chopped quinces in a large pot along with the chopped figs ,cinnamon stick and enough water to just cover the ingredients . Bring to the boil , partly cover and simmer for about 1 hour or until most of the liquid is absorbed . Now discard the cinnamon stick and place the mixture into the bowl of your processor and process the mixture until pulpy . Measure the mixture by the cupful back into the pot and add 1 cup of sugar for every 1 cup of pulp . Stir in the sugar and the lemon juice . Continue to stir until the sugar dissolves . Cook over a very low heat for about 2 hours or until the mixture is pulling away from the sides of the pot . Oil and line a 20cm flan pan , pour the quince mixture into the pan . Stand at room temperature overnight until set . Serve with cheese and crackers , gauranteed not to last long .

SLOW COOKED PARMESAN CHICKEN ..

Can you believe it , a deliciously messy chicken dinner , take away style , cooked in the slow cooker ... THE INGREDIENTS .....175 ml of plain Greek yoghurt , 1.5 kg of chicken drumettes ,1 and 1/2 cups of grated Parmesan cheese , 1/3 rd of a cup of breadcrumbs , 1 dsp of dried parsley flakes ,1 dsp of chilli flakes , 1 dsp of cracked black pepper . Grease your 4 litre slow cooker with cooking spray . Place the chicken drumettes in a large bowl and add the yoghurt . Stir until the chicken is coated . In a separate bowl mix together the pepper , dried parsley , paprika , breadcrumbs . Toss the chicken drumettes through the flour mixture until well coated . Now place the coated chicken in your greased slow cooker . Cover and place on High for 4.5 hours or Low for 8.5 hours . When done , remove the chicken with a slotted spoon to a serving platter ( discard the liquid ), and serve with oven baked chips ... OMG , slow cooked take away ... the best .!!

STICKY LEMON CAKE

For this dish , you can mix all the ingerdients in just one bowl . Ingredients you will need ...270 gm of plain flour , 1 dsp of baking powser ,180 gm of room temp butter/ marg , 180 gm of castor sugar ,3 beaten eggs , 2 lemons finely grated , 2 tbs of lemon juice , 100ml of milk . Ingredients for the icing .....60 gm of icing sugar ,60 ml of lemon juice . Preheat your oven to 180 deg C . Grease 23 cm round cake pan and line the base with baking paper . Place all the ingredients in the bowl of your electric mixer . Mix everything together until the batter is completely smooth and thoroughly combined . Pour the batter into the cake pan and bake in the preheated oven for 50 minutes or until golden and a skewer inserted comes out clean . Remove from the oven , and let sit in the pan for 5 minutes then remove from the pan and cool on a wire rack . Let the cake cool completely . To make the icing mix together the icing sugar and lemon juice in a bowl and heat in the microwave for 2 minutes . Then drizzle over the cooled cake .

THAI SALMON STEAK MARINADE

You will need 4 salmon steaks / 6 salmon fillets with the skin on , 1 tbs of peanut oil , 3 tbs of lemon juice , 2 tbs of minced garlic ,1/4 cup of white vinegar , 1 tbs of soft brown sugar , 1/2 tsp of salt , 1 tsp of dried chilli flakes , 1 dsp of finely chopped coriander . To prepare the marinade mix the peanut oil , lemon juice together. Now mix in the minced garlic , the white vinegar , sugar ,salt , chilli flakes and chopped coriander . Coat each side of the salmon steaks / fillets and let them marinate in the refrigerator for 2 hours . The marinated salmon can be oven baked and served on a mixed grain and vegetable mixture or grilled and served with a mixed leaf salad . It's your dish , make it your own .

LEMON SLICE

INGREDIENTS ......150gm of butter/ marg, 1 cup of plain flour ,1/2 cup of icing sugar . Topping ...2 tbs of custard powder, 1/2 tsp baking powder, 1 cup of castor sugar , 1/2 cup of lemon juice ,1 tbs of grated lemon rind , 3 eggs . Preheat your oven to 180 deg C . Line the base of a 20cm x 30 cm of an ovenproof dish with baking paper . Melt the butter/ marg and mix in the flour and sugar . Press the dough into the base of the prepared dish / pan . Bake in the preheated oven for 20 minutes or until the base is lightly golden . While baking the base ,. prepare the topping . Mix together in a bowl the custard powder ,baking powder , castor sugar , lemon juice , lemon rind and eggs until well combined . When the slice base is baked , pour the topping over and bake for a further 25 minutes or until set . Remove from the oven allow to cool completely and then cut into slices when cold .

RASPBERRY JAM

This is a very simple and succesful jam to make . You will need 3 cups of raspberries ,( fresh or frozen ), 2/3 rds of a cup of castor sugar . If using frozen raspberries let them defrost naturally . Place the raspberries in a medium pot over a medium heat and cook slowly until the juice runs clear from them . Now bring to the boil and add the sugar and stir until dissolved . Boil for 5 minutes , stirring constantly , then pour into clean ,dry jars and seal . This jam will will set after 5 days in stoage in your pantry .

KIWIFRUIT RELISH

You will need 500gm of peeled kiwi fruit , 1 peeled onion, 3 fresh chillies deseeded , 1 tbs of minced garlic ,1 cup of soft brown sugar and 1 cup of apple cider vinegar . You will also need clean glass jars with lids . (I use 230 gm jar =2/3rds of a cup ) Let's get started ... Roughly chop the peeled kiwifruit , finely chop the peeled onion and deseeded chillies . Place the kiwifruit , onion and chillies , minced ginger ,sugar and vinegar in a saucepan . Cook over a medium heat for 60 minutes or until the mixture is thick and pulpy . Spoon into clean dry jars and seal , this amount will make about 2 cups of relish .

SLOW COOKED LAMB SHANKS IN RED WINE

INGREDIENTS ......4 lamb shanks or knuckles , 4 tbs of minced garlic ,400gm of diced tomatoes ,3 tbs of tomato paste , 1 cup of red wine , 3 tbs of ground majoram , 4 peeled and thinly sliced potatoes ,2 x 300gm can of chickpeas , 2 tbs of tahini, parsley sprigs to serve . Preheat your oven to 200 deg C . Place the lamb shanks coated with the minced garlic in an oven proof dish and bake in the preheated oven for 15 minutes to draw out the fat . Drain on absorbent paper . Discard any liquid fat ,place the garlic coated shanks in your greased slow cooker . In a separate bowl mix together the canned diced tomatoes , the tomato paste , marjoram and red wine , adding this mixture to the shanks . Place your slow cooker on high and cook for 4 hours . Meanwhile cook your peeled and sliced potatoes in salted boiling water , until tender . Now drain , reserving a little cooking water to make a smooth creamy mixture . In a separate bowl drain the chickpeas and puree with the tahini. Mix the mashed potato and chickpea puree together until well combined . Spoon the potato and chickpea puree onto the serving plates and top with the lamb and sauce over top , dressed with a parsley sprig .

THE GARDEN COOK

Thank you Roel for the produce from your vegetable garden and Maureen for sharing , nothing goes to waste in The Manor kitchen . Ive chopped fresh silverbeet and basil , enough for tonights Roo ragout and another two meals .... Country cooking is alive and thriving ...!!!

OLIVE SODA BREAD

Ingredients you will need ....125 gm of butter/ margarine , 60 gm of castor sugar , 1 egg beaten , 185gm of plain flour ,470 gm of wholemeal self raiing flour, 1 and 1/2 tsp of bi carbonate soda , 375 ml of buttermilk / milk ,125 gm of sliced black olives , 1 dsp of poppy seeds ,1 tsp of salt flakes . Preheat your oven to 190 deg C . Line a baking tray with baking paper . Place the butter / margarine , sugar in your electric mixer and beat until smooth and creamy. Now replace your mixer beaters with the dough hook and add the flour mix , bi carb of soda ,egg and buttermilk / milk . Mix with the dough hook until you have a soft dough . Lightly flour your work surface and knead in the drained and sliced black olives . Shape the dough into a 20 cm / 8" circle and place on the baking paper lined oven tray . Using a sharp knife , cut a cross on top . Sprinkle with the poppy seeds and salt flakes . Bake for 45 minutes in your preheated oven or until the cob is well coloured . Remove the oven tray from the oven and let the bread stand on the oven tray for 5 minutes and then turn out onto a wire rack to cool completely . Sunday's are well spent baking bread and Monday's enjoying them sliced with butter/ marg .

BEER AND BASIL BREAD

INGREDIENTS.....375gm of self raising flour , 60 gm of castor sugar ,6 tbs of freshly chopped basil ,1 tsp of cracked pepper , 375ml of beer at room temperature . Preheat your oven to 160 deg C . Come on what is the one basic ingredient missing from this recipe , and why would it be missing ? Okay , let's get started ..... Place the flour , sugar ,basil, cracked pepper and beer in the bowl of your mixer , using your dough hook to mix to a soft dough . Place the dough in a greased and lightly sprinkled with polenta polenta 11cm x 21 cm loaf pan . Bake for 50 minutes or until the bread tested with a skewer comes out clean . Remove from the oven and let stand in the pan for 5 minutes , then turn onto a wire rack to cool completely . By the way any beer can be used in this recipe , low alcohol beer , zero alcohol beer or full strength . So last question what ingredient do all the above beers have in common ?

BLUEBERRY SORBET

Ingredients required .......500gm of blueberries ( defrosted if using frozen berries ) , 1/2 cup of sugar ,1 cup of water , 1/4 cup of lemon juice ,2 egg whites . Puree the blueberries and set aside . In a medium saucepan mix together the water and sugar , cook over a low heat stirring constantly until the sugar has dissolved . Now remove the pot from the heat and allow to cool slightly . Combine the slightly cooled syrup with the pureed blueberries and lemon juice . Pour the mix into a shallow dish and place it in the freezer until the mixture starts to freeze on top . Beat the egg whites until thick and then fold through the partially frozen blueberry mix. Transfer the mixture to a bowl and refreeze to set . Serve scooped into chilled glasses .

BEEF OLIVES

Ingredients required ......1 cup of breadcrumbs ,1/4 cup of chopped prunes ,1 small onion ,finely chopped ,1/2 tsp of finely grated lemon rind ,1/2 tsp of dried thyme ,6 pieces of beef schnitzel,2 tbs of canola oil ,2 tbs of plain flour,3/4 cup of beef stock ,2 tbs of soy sauce . Preheat your oven to 160 deg C . Combine the breadcrumbs , prunes, onion, lemon rind and thyme . Lay the pieces of scnitzel out flat and divide the bread crumb mixture evenly between the pieces of the meat . Spread each piece of meat with the breadcrumb mix , roll up and secure with toothpicks . Heat the oil in a frypan , add the beef olives and browm on all sides , then transfer the beef olives to a casserole dish . Now stir the flour into the frypan and deglaze by adding the stock , stirring constantly , bring to the boil and finally add the soy sauce . Pour this over the beef olives and cook in the preheated oven for 30 mintes or until the meat is tender . Remove toothpicks before serving .

CARAMEL MERINGUE

Ingredients for the base ...75 gm (room temperature ) butter / marg ,1 and 1/2 tbsof castor sugar ,1 beaten egg, 1 measuring cup of plain flour , 1 tsp of baking powder, pinch salt . Ingredients for the filling .....1 tbs of butter/ marg,2 tbs of plain flour ,1/2 cup of brown sugar,1/2 cup of sweetened condensed milk ,1 tbs of golden syrup,1 tsp of vanilla extract,2 beaten egg yolks. Ingredients for the meringue topping ....2 egg whites , 1/4 cup of castor sugar . Preheat your oven to 190 deg C . THE BASE.....Cream the butter and sugar until pale and fluffy , then add the flour , baking powder and salt along with the beaten egg . Press the dough into a square 30cm x 20cm removable sided pan lined with baking paper over the base. Bake in the preheated oven for 15 minutes . Remove from the oven and leave to cool in the pan . Decrease the oven temperature to 160 deg C. THE FILLING .....In a saucepan melt the butter/ marg over a med/ low heat , add the butter/ marg and cook until frothy . Stir in the sugar , condensed milk , golden syrup , vanilla and beaten egg yolks , sti continuously over a medium / low heat for 1 minute and then remove from the heat and cool completely . Spread the cold filling over the base.. THE MERINGUE .....Beat the egg whites until stiff using an electric mixer , now gradually add the sugar and beat until stiff and glossy . Top the meringue over the filling , bake in the preheated oven for 25 minutes . Slice the meringue while hot .

TOMATO SAUCE

You will need 3.5 kg of tomatoes , chopped , 1 kg of apples ,peeled and chopped ,6 onions , peeled and chopped ,2 cups of brown castor sugar ,4 cups of malted vinegar , 2 tbs of salt , 1/2 tsp of cayenne pepper, 1 tsp of black pepercorns , 1 tsp of allspice ,1 dsp of whole cloves .. Place the tomatoes, apples, onions, sugar , vinegar , salt and cayenne pepper into a soup pot . Tie the peppercorns , allspice and whole cloves in muslin and add to the tomato mixture . Boil steadily for 2 hours or until the mixture is completely pulpy / mushy . Discard the whole spices . Using a hand processor , process the tomato mixture and then return the to the heat and boil for 2 minutes . Now pour into warm , clean , dry bottles and seal .

LEMON YOGHURT ICE CREAM TERRINE

Ingredients required.....500ml of vanilla icecream , 500gm of Greek yoghurt ,1/4 cup of lemon curd ,1 tsp of finely grated lemon rind ,lemon wedges . Leave the ice cream to soften . Mix together the yoghurt , lemon curd and lemon rind together . Next mix in the softened ice cream . Line a 10cm x 17 cm loaf pan with foil to cover the base and the long sides ( not the ends of the pan ). Pour the mixture into the pan , smooth over the surface , place in the freezer and freeze until firm . To serve turn out on a serving plate and slice , garnish with thin lemon wedges .

PEAR TARTE TATIN

The ingredients you need for this simple and stylish dessert ...80 gm canof pear halves , 50 gm of butter/ marg ,1 cup of castor sugar , 2 sheets pre rolled flaky pastry . Preheat your oven to 200deg C . Drain the tinned pears , melt the butter/ marg and sugar in a 20cm frying pan with a metal handle . Arrange the pears in a circular fashion in the pan over the melted butter/ marg sugar mix . Brush one of the pastry sheets lightly with water and then place the second sheet on top of the first . Place the pastry over of the pears and trim the pastry excess around the pan . Place the pastry covered pan over a medium heat for 15 minutes , then remove from the heat and place in the preheated oven for 1o minutes or until the pastry is golden . Carefully turn out onto a serving plate and serve hot with thickened cream .

MIXED SEED SODA BREAD

I'm addicted to bread making .... I love this recipe it's so easy .... The ingredients you will need is cooking spray , 350 gm of wholemeal plain flour , 50 gm of sunflower seeds , 2 tbs of poppy seeds , 1 tsp of bi carb of soda , 1 tsp of salt , 1 tsp of castor sugar , 300ml of buttermilk ( 300ml of normal milk with 1 dsp of vinegar ) . Preheat your oven to 220deg C . Line a baking tray with baking paper . Mix the flour , sunflower seeds, poppy seeds, bicarbonate of soda , salt and sugar together in a bowl . Make a well in the centre , add the buttermilk and gradually work into the flour mixture to form a soft dough . Turn the dough out onto a lightly floured surface and knead for 5 minutes . Shape into a cirle ( a flattish round ) . Transfer to the baking paper lined oven tray . Cut a cross in the top of the bread with a sharp knife . Sprinkle a little extra wholemeal flour over top . bake in the preheated oven for 20 minutes and then reduce the temperature to 200 deg C and bake for a further 25 minutes until the loaf is risen and sounds hollow when tapped underneath . Let cool completely on a wire rack .

KANGAROO MINCE HOTPOT

Ingredients required I kg of kangaroo mince , 2 medium sized zucchini ( sliced and diced ), 300gm of shredded carrot , 2 medium sized onions peeled and sliced , 300gm of celery chopped , 6 mini capsicums sliced , 4 medium tomatoes quartered , 2 tbs of minced garlic , 1 x 700gm jar of tomato pasta sauce , 4 tbs of fish sauce , 4 tbs of ketjap manis ( sweet soy sauce ) , 250 ml of dry red wine , 750 ml of water , 2 tbs of dried majoram , 3 tbs of canola oil . Okay , let's get started ......as there are a lot of ingredients I suggest you use a large pot and coat the base with 3 tbs of canola oil and heat over a medium heat adding the sliced onions and cooking them until they are tender . Now add the diced zucchini stirring to incorporate . Now add the chopped celery , minced garlic , sliced mini caps along with the red wine and water mixture and bring to the simmer ,add the minced garlic , shredded carrot , bring to the simmer again and add 1 kg of kangaroo mince and stir through until well incorporated . It is at this point I transferred the mixture to my crock pot / slow cooker , but you can easily cook this dish in your pot on the stove , ( I had a lot of time for the meal to cook in the slow cooker ). I stirred through the fish sauce and let it incorporate followed by the ketjap manis , taste as you go , it's delicious . Finally I sprinkled over 2 tbs of dried majoram and stirred through , cooked on high until the dish was bubbling and then turned the slow cooker to low , until the dish was ready to serve . This is delicious and can be served as you like with pasta , rice or a mash ... your meal you choose !!!

THE MANOR MARINATED SPARE RIBS

Marinated spare ribs are popular at any family gathering at The Manor . The ingredients required 1.5 kg of pork ribs, 150 ml of barbe que sauce , 70 ml of ketjap manis ( sweet soy sauce ) 2 tbs of minced garlic . When I purchase racks of spare ribs ,I separate the ribs with a sharp knife . In a large bowl mix together the barbeque sauce , ketjap manis and minced garic , finally add the ribs and use your hands to make sure the ribs are well covered with the marinate . Then cover the bowl with cling wrap and refrigerate until required .( Marinate for at least 2 hours before cooking ) . The marinated ribs can be frozen until required . The ribs can be barbequed or oven oven baked in a very hot oven or under the grill .

STEAK AND KIDNEY WITH DUMPLINGS

Ingredients you will need .... 1 tbs of canola / rice bran oil , 20 gm of butter/ marg , 1 kg of skirt steak ( cut into cubes ), 250 gm of lamb kidneys ( cores removed ),1 onion peeled and chopped , 185 gm of sliced mushrooms, 30 gm of plain flour ,250 gm of beef stock, 1 dsp of Worcestershire sauce . Herb dumplings ...125 gm of plain flour , 1 and 1/2 tsp of baking powder ,1/4 cup of finely chopped parsley ,1/ 2 tsp of dried thyme ,1 egg lightly beaten ,80 ml ( 1/3 rd cup ) of milk. This is the recipe that my aunt Ruby Newton and my mother Betty Grunberg used to make the weekly dish of steak and kidney with dumplings . Place the cubed beef and trimmed kidneys in a large pot greased with the oil and butter/ marg and brown over a high heat , then add the chopped onion and continue to cook until the onion is tender , reduce the heat to medium and add the sliced mushrooms . Now sprinkle with the plain flour and stir to combine , then add the stock and Worcestershire sauce. Continue to cook , stirring until the sauce thickens . Cover the saucepan and simmer for 90 minutes over a medium heat until the meat is tender . Now is the time to prepare your dumplings . Mix together the flour , baking powder , 1/2 tsp of salt into a bowl, stir through the parsley and thyme. Mix egg the milk together in a separate bowl. Make a well in the middle of the flour mixture and add the combined egg and milk mixture . Use a flat bladed knife to create a soft dough . DO NOT OVER MIX . Drop tbs of the mix over the bubbling steak and kidney mix . Cover the pot and continue for 20 minutes without lifting the lid . Now remove the lid from the pot and serve your dish with green vegetables of your choice .

SIMPLE WHOLEMEAL LOAF

The ingredients you need for this bread .... 250 gm of plain flour , 250 gm of wholemeal flour ,1/2 tsp of instant dry yeast (2.5 gm ), 1/2 tsp of salt , 2 tbs of honey ,1 and 1/4 cups ( measuring cups ) of luke warm water . To prepare the dough , mix together the flour , wholemeal flour , yeast and salt . In a separate bowl , combine the honey and water . Add the water mixture to the dry ingredients , I used my electric mixer with the dough hook and mixed until a dough was formed and it left the bowl clean . If your bowl seems dry , add a little more water ( 1 tbs at a time ), until desired consistency is achieved . Now cover your mixing bowl with cling wrap . Set aside and let the dough rise for 18- 24 hours at room temperature , your dough will be ready when it has puffed up in volume , about double in size . Once the dough has proved ,leaving the dough in the bowl , knock back the dough with your hands . Lightly flour a board and shape the dough into a ball , fold the dough in half and then fold it in half again . Shape the dough into a ball by ticking the sides underneath . Time to preheat your oven to 200 deg C . Place the dough on a baking paper lined oven tray . Cover loosely with cling wrap and a tea towel and proof for 45 minutes - 90 minutes .. depending on how warm your kitchen is .( the dough needs to be doubled in size ) . When the dough has risen score the top with a sharp knife 4 times . Now place the dough on the oven tray in the preheated oven and bake for 60 minutes or until the bread has formed a crisp crust . Once the bread has formed a crisp crust , tap the base of the bread and it should sound hollow , if not place bake in the oven for 10minutes . Place the bread on a wire rack to cool completely . Store and cover for 3 days at room temperature . This bread also freezes really well .

OSSO BUCCO

For this dish you will need to go see your local butcher and ask for 8 veal shanks and ask for the bone removed . 1/2 cup of flour , 1/3 cup of canola / rice bran oil ,1 large onion , finely chopped , 1 large carrot , sliced , 2 tbs of minced garlic ,1 cup of chicken stock ,1/2 cup of wwhite wine , 1 x 44ogm can of diced tomatoes , 2 tbs of freshly chopped parsley , 1 tbs of finely grated lemon rind , 1 tbs of garlic flakes . Please preheat your oven to 180 deg C . Toss the shank meat lightly in the flour and shake off the excess . Heat the oil in a large heavy based pan ,cook the veal over a medium heat until browned all over . Remove and drain on paper towelling . Place the veal in a lightly greased medium sized ovenproof dish. Now add the carrots , onions , garlic , stock , wine , diced tomatoes . Cover and bake in the preheated oven for 90 minutes or until the veal is tender . Serve sprinkled with parsley , lemon rind and garlic flakes .

BANANA BREAD

Ingredients you need ... 125gm of butter/marg , 125 gm of castor sugar , 2 lightly beaten eggs , 3 mashed bananas , 250 gm of plain flour , 1/4 tsp of salt , 3/4 tsp of bi carb of soda . Preheat your oven to 180 deg C . Grease a loaf pan with cooking spray . Place the butter / marg in a bowl of your electric mixer along with the castor sugar and beat until they are creamed. Add the beaten eggs , mashed bananas , flour , salt and bi carbonate of soda . Mix until just combined . Place the batter into the greased loaf pan and bake in the preheated oven for 45 minutes or until a skewer inserted comes out clean . Serve hot or cold , sliced with butter / marg . Delicious .

MEXICAN CHICKEN

I was asked if I could come up with a Mexican dish for a friend . This is the dish I came up with , but I shared it with my family . I will share the recipe with my friend and I hope she will enjoy making and sharing this Mexican dish as I did . Ingredients .....55gm of plain flour , 2 chicken breast fillets , 3 tbs of canola oil ,1 onion thinly sliced , 1 red capsicum , deseeded and thinly sliced , 300ml of chicken stock, 25 gm of raisins , 1 x 400gm can of diced tomatoes , 1 tsp of chilli powder ,1 tsp of ground cinnamon ,1/2 tsp of ground cumin , 25gm of plain chocolate finely chopped . Sprigs of fresh coriander to serve . Preheat your oven to 160 deg C. Spread the flour on a plate and season with black pepper . Coat the chicken fillets in the seasoned flour , shaking off any excess flour , reserving any remaining seasoned flour. Heat the oil in an ovenproof dish . ( Dutch oven , terrine ) Add the chicken fillets and cook over a medium heat , turning occasionally for about 5 minutes . Now transfer the fillets to a plate . Add the onion and capsicum to the dish , cook over a low heat until tender . Sprinkle over the remaining seasoned flour , stirring constantly for 1 minute . Gradually stir in the stock , then add the raisins , diced tomatoes , , chilli powder , cinnamon , cumin and chocolate . Season with black pepper , bring to a simmer , stirring constantly . Return the chicken fillets to the ovenproof dish , cover and cook in the preheated oven for 45 minutes . Serve from the oven , garnished with coriander .

CHICKEN TERIYAKI

This is a family favourite at The Manor . The ingredients you will need .....1 tbs of canola oil , 60 ml of soy sauce , 60 ml of Worcestershire sauce , 2 tbs of red wine vinegar , 185 ml of dry sherry ,2 tbs of soft brown sugar ,2 tbs of minced garlic , 1 red capsicum ,cut into thin strips ,4 chicken breasts sliced into thin strips . YOGHURT SAUCE , 100gm of Greek yoghurt , 1 tbs of lime juice , 1/2tsp of sambel oelek (chilli paste ). Heat the oil in a large frying pan over a medium heat . Stir in the soy sauce , Worcestershire sauce ,vinegar , sherry ,sugar and minced garlic . Cook stirring for 2 minutes . Now stir in the chicken strips and sliced capsicum . Cook , stirring until the chicken strips are cooked through and the sauce reduces and thickens slightly . For the sauce combine the Greek yoghurt , lime juice and chilli paste , serve with the chicken . Stir fry vegies and steamed brown or white rice go well with this dish .

ZUCCHINI PESTO SOUP

INGREDIENTS .. 1 tbs of canola oil ,1 large onion , peeled and finely chopped ,2 tbs of minced garlic ,3 cups of chicken stock ,750 gm of thinly sliced zucchini , 60 ml / 1/4 cup of cream ,toasted ciabatta or sourdough bread to serve . THE PESTO .... 50 gm /1 cup of fresh basil,25gm / 1/4 cup finely grated Parmesan cheese ,2 tbs of pine nuts , 2 tbs of extra virgin olive oil . To prepare the soup , heat the oil in a medium /large saucepan , add the onion and garlic and cook over a medium heat for 5minutes , or until the onion is tender . Add the stock and bring to a slow simmer , then add the zucchini and bring the mixture to a slow simmer again and simmer until the zucchini is very soft . Now to make the pesto .... Place the basil , Parmesan , pine nuts in your blender / processor until finely chopped . Then add the olive oil and process until smooth . Spoon into a small bowl . Let's go back to the zucchini mixture and add it to your blender / processor and blend until smooth. Now pour the mixture back into the pot and stir in the cream and 2 tbs of the pesto. Reheat the soup over a medium / low heat until hot. Season with cracked black pepper and drizzle with a little remaining pesto between bowls . Excess pesto can be stored in the refrigerator for 10 days.

PASSIONFRUIT BUTTER CAKE ROLL

The ingredients you need for this butter cake roll are all pantry staples apart from the passionfruit pulp ( thanks to Maureen and Roel I used the pulp of 6 fresh passionfruit ) . 125gm of butter/ marg ( room temp) ,3/4 cup of castor sugar ,2 eggs ( lightly beaten ),2 cups of self raising flour ,1/2 cup of milk ,1/2 cup of passionfruit pulp . Preheat your oven to 180 deg C . I chose to use roll pans , you can use a loaf pan , whatever you choose make sure the pan/s are well greased . So let's get started , combine the butter , castor sugar , eggs , flour and milk in the bowl of your electric mixer and mix until all the ingredients are combined . Add the passionfruit to the mixture and beat for 5 minutes until the batter is smooth. Spread the batter into the prepared pan or divide the batter between 2 prepared roll pans . Bake in the preheated oven 40 minutes or until a skewer inserted into the cake comes out clean . Turn onto a wire rack to cool . If you baked your cake in a loaf pan , you may want to ice it .. ICING .. Place 1 and 1/2 cups of icing sugar into a bowl with 1 tsp of softened marg / butter and 2 tbs of milk . Stir into a smooth paste and add the pulp of 1 passionfruit . When mixture is smooth enough , spread over the cold cake .

MOCK BRAINS ....a recipe from 1945 .

The ingredients required for this long forgotten recipe ...4 ozs "three bears"rolled oats , 8 ozs water ,1 ozs of chopped onions , 1 ozs of butter or margarine , pinch of chopped parsley ,pepper and salt to taste . The Method .... Put all ingredients into a double boiler saucepan , cook slowly for about an hour . Allow to cool, spoon into irregular shapes . Dip in beaten egg , roll in bread crumbs and fry to a golden brown . Decorate with parsley and serve with bacon . Please note this is how the recipe is written and just saying a double boiler is NOT a steamer . Just saying ' thank goodness for google '.

PLANNING MEAT RATION MEALS

This is a booklet that was published by the Australian Government of the time during World War 2. The Prime minister at the time was John Curtin,(1941 -1945 ). I want to thank Bev Zygicki, a long time Churchill resident and volunteer worker for giving me her mother's copy of the paper booklet that was distributed to every household during World War 2 , introducing purchase coupons and meal suggestions for rationing which were put in place to share the meat produced in Australia and sent to feed our soldiers and allies . Which meant our home supply was rationed but workable with coupons . Many thanks Bev Zyglicki ....A piece of history resurfaced .

A CHEESY BROWN RICE PIE .

Ingredients required...170 gm of cooked brown rice or a grain combination of your choice . If you are short of time it is okay to use the pre cooked rice combinations ( make sure you measure it out .), 250 gm of grated tasty cheese ,4tbs of grated parmesan cheese ,2 spring onions chopped ,2 zucchini grated , 1 red pepper diced , 1 x 315 gm can of asparagus, cut and drained , 3 tbs of pine nuts , 3 eggs beaten , 200gm of Greek yghurt . Preheat your oven to 180 deg C . Grease a 23 cm /9" spring form pan . All you have to do now is combine the rice , Cheddar cheese , Parmesan cheese ,, spring onions , zucchini and red pepper , asparagus , pine nuts , eggs and yoghurt . Season to taste with minced garlic and sweet paprika . Spoon the mixture into the prepared pan . Bake for 40 minutes in the preheated oven or until the pie is firm . Remove from the oven and let stand for 5 minutes before removing from the pan . To serve slice into wedges .

HONEY CUSTARD POTS

Ingredients needed, 3 tbs of honey ,1 dsp of vanilla extract ,500 ml of hot milk , 4 eggs beaten , 1 tsp of ground cinnamon , extra honey for serving . Preheat your oven to 180 deg C . Stir the honey and vanilla extract into the hot milk . In a medium bowl whisk together the 4 beaten eggs with 4 tbs of the hot milk . Whisk the egg mixture into the milk mixture . Whisk for a little longer and the strain , divide the mixture between 4 ramequins . Place the ramequins in a baking dish with enough boiling water to come half way up the sides of the ramequins . Bake for 30 minutes until the custards are set . Remove from the water bath and drizzle with a little honey ove reach custard and lightly sprinkle with cinnamon .

COOK’S WORD CHALLENGE

ACROSS. 1.Dried , cured and smoked brisket . 3.Dough made with flour and eggs . 5.A round ball of sweet or savoury dough or pastry . 8.Many dishes use this spice , especially food from the Mediterranean and Southwest Asia. 9.Used in bread and cakes , to make tahini and add texture to other foods . DOWN 2.Light and fluffy with added air . 4.A heated spice 6.Clarified , unsalted butter . 7.A fruit whose juice and zest is used to add a tart flavour . 10.These are a common food item and have a hard shell made of calcium carbonate.

THE WIBBLY WOBBLY PUDDING

When it comes to desserts we are all kids at heart and this pudding is very easily assembled. The ingredients you will need , 100gm packet of instant pudding dessert mix , 500ml of cold milk , 160 ml of cream , 1 packet of jelly crystals ,a packet of mini pavlova cups, a jar of maraschino cherries with stems on , tips and leaves of fresh basil to dress the pavlova cups. To begin dissolve the packet of jelly in 250 ml of boiling water and stir until the crystals are dissolved ,then stir through 1 cup of cold water . Pour the jelly liquid into a serving dish and refrigerate for 2 hours . When the jelly is set , prepare the pudding mix ,place the chilled milk and cream in the bowl of your electric mixer and beat on a low spead for 1 minute and then increase the speed and mix for for another 2 minutes . Now place a basil tip in each pavlova cup and top with 1/4 tsp of the pudding mix , completing the pavlova cup with a stemmed marischino cherry Then pour the thickened pudding over the set jelly in the serving dish , place back into the refrigerator for 30 minutes and then place a basil leaf over the top of the pudding to serve as a base for each prepared pavlova cup . Place back in the refrigerator till ready to serve . Simple and delicious .

BAKED BEAN FRITTATA

This dish is for you Stan and Elaine Towers . I was in Churchill Woolworths and Stan saw me placing a can of baked beans into my basket, after exchanging greetings , Stan pointed to the baked beans and suggested I maybe having baked beans on toast ,not quite but a little more substantial . What I did was go home and prepared baked bean frittata , hope you guys enjoy this ... Ingredients you will need , 3 potatoes peeled and sliced , 1 sweet potato , peeled and sliced ,1 can of baked beans ( 420 gm ), 2 eggs well beaten , 150 gm of bacon pieces , 1 small onion peeled and sliced , 1 tbs of minced garlic , a glug of oil / 1 dsp of ghee or butter/ marg( your choice ) , grated Parmesan cheese, 1 tbs of dried parsley . I x ovenproof quiche dish , sprayed with cooking oil . Preheat your oven to 180 deg C . First step is to boil /steam the potatoes and sweet potato together until tender , then drain and mash until smooth . While the potatoes are cooking , cook your sliced onion in a small pan with oil / or whatever your choice until tender over a medium heat . Now line your quiche pan with the mash mixture , base and sides . Very lightly sprinkle the sides and base with nutmeg . In a separate bowl mix together the bacon pieces with the beaten eggs and the canned baked beans , cooked onions , minced garlic and dried parsley . Pour the mixture in the potato lined dish and sprinkle with the Parmesan cheese . Bake in the preheated oven for 25 minutes or until set and golden . I served the baked bean frittata with lightly buttered toast . You were right Mr Towers , baked beans on toast ( Noelene's version ).

SALMON FRITTATA

Ingredients ....15gm of butter/ marg , 1 onion peeled and chopped, 2 spring onions chopped ,1 small green capsicum chopped ,1 leek ( white part only )chopped ,6 chery tomatoes chopped , 155gm smoked salmon chopped , 4 eggs ( beaten ), 2 tbs of minced garlic , 1 dsp of sweet paprika ,185 ml of milk . Preheat your oven to 180 deg C . Grease a 20 cm round flan dish . Melt the butter /marg in a fry pan over a medium heat, add the onion , spring onions , green capsicum and leek , cook , stirring until the onion is tender . Add the tomtoes and salmon, stir through to combine , then cool to room temperature . (about 1 minute ). Cool to room temperature . Beat the eggs , milk , paprika and garlic together n a bowl . Add to the salmon mixture . Pour into the prepared flan pan . Place in the preheated oven and cook for 25 minutes or until firm . Serve with a mixed green leaf side .

CABBAGE ROLLS IN TOMATO SAUCE

Ingredients .....8 large cabbage leaves , 125ml of tomato paste , 125 ml of tomato sauce , 125 ml of orange juice , RICE FILLING ...75gm of cooked rice , 60 gm of chopped nuts , 4 spring onions chopped , 2 tbs of minced garlic ,1 egg lightly beaten , 70 gm of grated mozzarella cheese , 1 tbs of chilli flakes ( optional ) , 1 dsp of dried marjoram . Preheat your oven to 180 deg C . Trim thick stalks from the 8 cabbage leaves . Boil or steam the leaves until wilted . Drain and set aside . To prepare the filling , combine the rice , peanuts , spring onions , egg ,garlic , cheese , chilli and marjoram . Divide the combined filling between the cabbage leaves . Fold in the sides and roll up to form neat parcels . Place side by side in a lightly oiled ovenproof dish . Combine the tomato paste , tomato sauce and orange juice , pour over the rolls and bake in the preheated oven for 35 minutes .

WHITE CHOCOLATE MOUSSE

Ingredients required ....200gm of white chocolate broken into pieces , 90ml of cream , 60 gm of melted butter/ marg ,3 eggs separated, 75 gm of dark chocolate melted . Place the white chocolate pieces and the cream in a medium saucepan over a low heat . Cook , stirring until the chocolate melts and the mixture is combined . Remove from the heat and allow to cool slightly . Mix together the egg yolks with the melted butter / marg and then beat this mixture into the chocolate mixture and place the saucepan back over a low heat . Cook stirring constantly until mixture thickens . Remove from heat and cool slightly . Beat the egg whites until stiff peaks form . Fold the stiff egg whites into the chocolate mixture , pour the mixture into serving dishes / glasses . Chill for 2 hours or until set . Drizzle with the melted dark chocolate and chill until ready to serve .

SEAFOOD LASAGNE

The ingredients you will need for the seafood lasagne ....2 tbs of canola oil , 1 leek sliced ( white part only ),440gm can of diced tomatoes , 2 tbs of tomato paste ,1 tbs of dried tarragon , 500gm of uncooked prawns , shelled , deveined and chopped ,250 gm of firm white fish fillets cut into pieces, 1 tbs of minced garlic ,1 packet of ready to use lasagne sheets , 90 gm of grated mozzarella cheese . You will also need a deep sided ovenproof dish / large casserole dish Preheat your oven to 180 deg C . Let's get started ...... Heat 2 tbs of canola oil in a large frypan over a medium heat , add the sliced leek and cook until tender . Stir in the tinned tomatoes and tomato paste and dried tarragon, simmer uncovered until the sauce reduces and thickens slightly . Stir in the prawns and fish pieces along with the minced garlic . Cover and simmer for 4 minutes then turn off the heat . Spray the ovenproof dish with cooking oil , then spread 1/3 of the sauce over the base , cover with lasagne sheets . Repeat layering with the sauce and lasagne sheets , ending with a layer of sauce . Top with the grated mozzarella . Bake for 40 minutes in the preheated oven .

CHICKEN TIKKA STARTER

Ingredients required .....700gm of chicken breasts . For the marinade you will need .....150ml of natural yoghurt, 1 tbs of minced garlic , 2 tbs of minced garlic ,1 tsp of chilli powder , 1 tbs of ground coriander ,1/2 tsp of salt ,juice of 1 lemon , 2 tbs of canola oil ,4 metal skewers . First step is to skin, bone, and cube the chicken breasts. Mix all the marinade ingredients together in a bowl , add the chicken cubes , stir well, cover and leave in the refrigerator overnight . The next day thread the chicken on to 4 skewers and cook under a hot grill for 5 minutes turning frequently . Remove the chicken from the skewers and arrange on individual serving plates . Serve with sliced onions , tomatoes , lemon wedges and parsley leaves .

YOUR VERY OWN CREAM OF CHICKEN SOUP

You will need ......1 chicken carcass , 1 peeled and quartered onion, bouquet garni , 1.2 litres of chicken stock , 150 gm of cooked chicken pieces ,300ml of milk ,50 gm of plain flour , 2 tbs of water ,1 tbs of lemon juice ,1/2 tsp of ground nutmeg , salt and pepper to taste ,150 ml of cream ,croutons to garnish . Place the chicken carcass in a pot along with the quartered onion and bouquet garni in the chicken stock and simmer for 1 hour . Then strain the liquid and return the liquid to the pot . Neatly slice the cooked chicken meat . Add the chicken meat and milk to the stock . Blend the flour with the water and slowly add to the stock , stirring all the time . Bring to the boil , reduce the heat and simmer gentlyfor 10 minutes . Season the soup with lemon juice , nutmeg ,salt and pepper . Stir in the cream and ladel into warmed soup bowls and garnish with croutons .