POLENTA AND ZUCCHINI PATTIES WITH TOMATO SAUCE..

Ingredients.....2 cups of water, 1 and 1/2 cups of polenta, 2 zucchini, grated, 1/2 cup of finely grated Parmesan cheese, 1 tbs of rosemary leaves, cracked black pepper, to taste. Tomato Sauce.... 30 gm of butter/ marg, 1 onion, sliced, 2 tbs of minced garlic, 400 gm can of diced tomatoes, 2 tbs of canola / rice bran oil, 8 cooked chipolatas, mixed leaf salad leaves to serve (optional). Bring the water to boil in a medium saucepan, over a high heat. Pour in the polenta. Reduce heat to medium and cook, stirring until all the liquid is absorded . Stir in the grated zucchini, Parmesan and rosemary. Season to taste with cracked black pepper. Transfer the mixture to a large bowl. Allow to cool. Divide the mixture into 8 even sized patties, set aside. Tomato sauce....Melt the butter / marg in a frying pan over a medium heat. Saute the onion until softened and add the garlic, stirring until fragrant. Add the tomatoes and simmer for 5 minutes, until the sauce thickens. Set aside, cover and keep warm. Heat half the oil in a large frying pan on a medium heat. Cook the patties in two batches until golden each side. drain on paper towelling. Cover and keep warm. Repeat with remaining oil and patties. Serve the zucchini patties with the warm tomato sauce, cooked chipolatas and salad leaves... or whatever you choose. These are so easy to prepare and make for a tasty meal.

SPRINGTIME 2026

Spring has arrived at The Manor.

COCONUT CRISP BISCUITS.

Ingredients.....175 gm of self raising flour, 50 gm of desiccated coconut, 75 gm of castor sugar, 150 gm of butter / marg, 2 eggs, separated, 50 gm of shredded coconut. Preheat your oven to 180 deg C. Line 2 baking sheets with baking paper. Mix together the flour, desiccated coconut and sugar. Now cut the butter/ marg into the mixture and rub in to a breadcrumb consisitency. Stir the lightly beaten egg yolks into the mixture. Knead into a stiff, smooth dough. Set the dough aside to relax for 30 minutes. Roll the dough out on a lightly floured surface, prick all over and cut into 5 cm / 2" rounds. Place a little apart on the prepared oven trays. Roll up and rework any leftover dough. Beat the egg whites together until frothy. Brush the biscuits with the egg white mixture and sprinkle with the shredded coconut. bake in the preheated oven for 15 minutes or until golden and firm to touch. Cool on a wire rack and store in an airtight container.

A WARM VEGETABLE SALAD.

Ingredients.....1 tbs of canola / rice bran oil, 1 red onion cut into small wedges, 1 tbs of minced garlic, 1 tsp of chilli flakes, 1 yellow capsicum, seeded and chopped, 1 red capsicum, seeded and chopped, 150 gm of button mushrooms, halved, 1 zucchini sliced, 1 finger eggplkant, roughly chopped, 420 gm can of chickpeas, drained, 150 gm of baby spinach leaves, 1/3 cup of pine nuts. Dressing...1/4 cup of canola/ rice bran oil, 1/4 cup of red wine vinegar, cracked black pepper. Heat the tbs of oil in a large frying pan over a high heat. Saute the onion and add the chilli and garlic until fragrant, 1- 2 minutes. Add the capsicums, mushrooms, zucchini and eggplant. Cook, stirring until tender...3 - 5 minutes, reduce the heat to medium low. Prepare the dressing.. In a small jug whisk together the oil and vinegar until well combined. Season with the cracked black pepper. Now add the drained chickpeas and half the dressing to the warmed vegetable mixture. Toss gently to combine and remove from heat. Place the baby spinach leaves in a serving bowl. Toss through the remaing dressing and finally top with the warm vegetable mixture. Sprinkle with pine nuts to serve.

BISHOP’S BREAD.

This is a hearty loaf made with mixed dried fruit, glace cherries and nuts. Ingredients...2 eggs, 125 gm of castor sugar, 1 tsp of baking powder, 125 gm of plain flour, pinch of salt, 1 tbs of butter / marg, softened, 250 gm of granulated nuts, 200 gm of glace cherries, chopped, 375 gm of mixed dried fruit, 75 ml of Apera. Preheat your oven to 160 deg C. Grease and line 1 large loaf pan with baking paper. Beat 2 eggs and 125 gm of castor sugar until the sugar is dissolved. Add the softened butter / marg with 1 tbs of the flour and mix to incorporate. In another bowl mix together the remaining flour, baking powder and salt Add the granulated nuts, cherries and mixed fruit, mix together. Now stir in the egg mixture and stir to combine thoroughly. Pour the batter into the prepared loaf pan, pushing the mixture well into the corners. Bake in the prepared oven for 90 minutes or until firm to touch when lightly pressed with your fingers / when a skewer inserted comes out clean. Remove the pan from the oven and immediately drizzle over the Apera. Let the loaf cool in the pan. Remove the cooled loaf from the pan, wrap in foil and store in an airtight container.

LEMON THYME ROAST CHICKEN .

Ingredients.....1.8 kg chicken, trimmed, washed and dried, 8 onions, halved, 1 lemon, sliced, 1 bunch of thyme, woody stems trimmed, 3 tbs of minced garlic, 2 cups of dry white wine, cracked black pepper to taste, vegetables of choice to serve. Preheat your oven to Place the chicken in a large non metallic, casserole. Tie the legs together with kitchen string and tuck the wings under. Add the onions, lemon, thyme and garlic to the tray. Pour over the wine and season to taste with cracked black pepper. Cover with plastic wrap and chill for 30 minutes, turning once. Bake in the preheated oven, basting occasionally with the pan juices, for 75 minutes or until golden brown and the juices run clear when pierced with a skewer. Cover with foiland rest for 10 minutes. Carve the chicken and serve with vegetables of your choice.

PINEAPPLE AND RICE PUFF.

This recipe takes me back in time and only served on ' very special' occasions... Ingredients...1/4 cup of short grain rice, 600 ml of milk, pinch of salt, 1 dsp of butter / marg, 2 eggs, separated, 3 tbs of castor sugar, 1 tsp of vanilla extract, 1 tbs of desiccated coconut, 425gm can of pineapple pieces, drained. Place the rice, milk, salt and butter / marg in a medium saucepan. Cover and cook over a moderate heat, stirring occasionally, until rice is tender, about 40 minutes. Remove from the heat and cool for about 15 minutes. Preheat your oven to 180 deg C. Grease a 20 cm ovenproof dish / casserole. Whisk the egg yolks together with a fork and add to the rice mixture with the sugar, vanilla extract and coconut, stir until well combined. Beat egg whites until stiff peaks form and gently fold through the rice mixture. Arrange the pineapple pieces over the base of the prepared ovenproof dish/ casserole. Pour over the rice mixture and bake in the preheated oven for 1 and 1/4 hours, or until golden brown. Serve hot or cold.