WATERMELON CURRY

For this spectacular fruity curry you will need a medium sized watermelon , definitely nothing over a kg .

Remove the watermelon flesh from the skin...slice the watermelon flesh into bite sized cubes .

Purée 1cup of watermelon cubes until smooth .....set aside .

Heat 2 tbs of vegetable oil in a medium pan over a low heat 

Add 1 tspof cumin seeds , cook until fragarant .

Add 1 tbs of minced garlic , sauté until well combined.

Add the puréed watermelon , along with 1 tsp of ground coriander ,1/2tsp of ground turmeric , 1/4 tsp of cayenne pepper and 1/2tsp of salt .

Reduce heat to medium low , let liquid reduce and thicken .....

Add remaining watermelon cubes ( approx.  4-5 cups ) .
Toss gently to evenly coat in the sauce .
Cover and gently simmer to heat through 4-5 minutes .
Can be served with rice noodles , green salad or mixed grains ...your choice .
Delicious .

MERRY XMAS 2019

I sincerely wish that everyone celebrated Xmas to their liking ....there are no rules .
The Manor Xmas Menu ......
STARTERS ...all made and prepared in The Manor kitchen ...
Rolled Xmas  Cheese
Olive Jam
Fresh sliced capsicum and carrot sticks
Served with cracked pepper crackers ( bought in )
MAINS........
Side of salmon
Watermelon curry ( V)
Glazed ham
Turkey with a cranberry stuffing ....
Oven roasted potatoes ,pumpkin and onions
Mixed green salad with pomegranite dressing .
DESSERT ......
Fruit and walnut log with custard
Chocolate ripple and peppermint crisp log ...
N.B.......Nobody ate dessert at lunch , but did later in the day after the traditional board game of Pictionary ......

DATE & WALNUT XMAS LOG

Preheat your oven to 180 deg C
Spray your log tins an line with baking paper .
Combine 1 cup of chopped dates , 60 gm of butter/ margarine ,1 cup of soft brown sugar  ( firmly packed )with 3/4 cup of water in a medium saucepan .
Gently heat until sugar is dissolved  .
Add 1/2 tsp of bi carb of soda
Now increase heat and bring the mixture to the boil .
Remove from heat and allow to cool to room temperature
Once cool , stir in a flour mix of 1 cup of SR flour and 1/2 cup of plain flour .
Finally add 1 lightly beaten egg.
Mix well and spoon mixture 1/2 the mixture into your prepared repaired nut roll tin.
Bake for 1 hour  stand tins vertically ,
When cooked , stand tins with lids on for 10 minutes .
Then remove from tins onto wire cooling rack .

LOQUAT JAM

Loquats...( Chinese plums /Japanese plums /Japanese medlar )
Wash loquats ,
Remove the blossom end
Cut fruit in half and skin will peel off.
Discard seeds , there are 3 -4 seeds in each fruit .
Place peeled and seeded loquats in a bowl and cover with castor sugar .
Allow the he fruit to rest for 30 minutes n which the loquats will release their juices and sugar will liquify .
Stir in 1 tbs of lemon juice and 1 dsp of dried cardamom .
Plac in a medium saucepan and slowly bring to the boil over a low heat .
Reduce heat and allow to continue to simmer , stirring frequently to prevent catching n the bottom of the pot .

You will know when the jam is ready as the colour changes to amber and the jam will thicken .Using a hand held blender  fully submerged achieve desired consistency.
pour into sterilised jam jars leaving 1/4 inch space between jam and lid .

CELEBRATION ROCKY ROAD

Grease a 23 cm bunds or ring tin .
Mix together  in a bowl 1 cup of mini marshmallows
1/2 cup of roughly chopped walnuts
1/4 cup of dried cranberries
125gm of roughly crushed shortbread biscuits
Now pour in 500gm of melted dark chocolate and stir to combine
Transfer this mix to your tin and smooth over top .
Cover with cling film and refrigerate till set .
Remove from fridge and gently tap base of pan to release the rocky road .
Drizzle 100gm of melted white chocolate over the top and dress with mint and raspberry lollies.
Finish off with a boarder of marshmallows .
Great gift  for any occasion .

CHIFFON CREME

So simple.....beat 4 fresh egg whites ( at room temp,) with an electric mixer and gradually mix in 1 cup of castor sugar ( 1tbs at a time ).
In a separate bowl whip 2 cups of cream till thickened and stiff peaks form .
Now fold the thickened cream through the egg white mixture , I put the electric beater on its lowest setting and mix until  the mixtures are well combined  ( not too long ).
Set in ramequins or serving dish and dress with fresh fruits or as desired .
It is like biting into a cloud !
NB..... The egg whites are uncooked but are preserved with the added sugar.
Use only fresh eggs at room temperature with clean shells .

VEGETABLE CURRY

Place 750 gm of pumpkin, cut into cubes with skin on and 500 gm of cauliflower florets .
Add 1/2 tsp of ground cumin , 1/2 tsp of paprika and 1 tbs of rice brown oil , lightly coat all sides .
Season with cracked pepper .
Place the pumpkin cubes on a lined baking tray and oven roast for about 10 minutes on  180 deg C and then add the cauliflower florets and continue baking till golden and cooked through .
In a large pot add 1 tbs of rice bran oil and sauté 1 red onion , peeled and finely diced .
Add 1 tbs of minced garlic , 1 tsp of minced ginger stir until the aromas are released.
Add 1x 400gm tin of diced tomatoes, 1/2 tsp of ground coriander, 1/2 tsp of ground  Garam masala ,
1/2 tsp of ground cinnamon ,1 dsp of ground turmeric , 125 ml of vegetable stock and 150 ml of coconut milk .
Stir to combine , now add 1x 400 gm can of chickpeas drained along with the roasted pumpkin and cauliflower florets , bring to a slow simmer and continue to cook for 5 minutes .
Top with fresh coriander and serve with steamed rice or mixed grains and a squeeze of lime juice .

SAVOURY CHEESE

Mix together 250 gm of softened cream cheese and 250 gm of shredded cheddar cheese with a handful of dried dill and cracked black pepper to taste and 1 tbs of minced garlic ...
Roll the cheese into a large ball or many small balls or into a log shape
Place in a medium sized bowl .... fresh chives chopped , cooked and dried bacon pieces along with 110gm of granulated nuts.
Now roll the cheese balls or the log shape through the bacon and nut mixture .
This is great as an appetiser or with grapes and water crackers  after your meal .

SICHUAN KUNG PAO CHICKEN

This was one of my son Dales’ favourite meal when  he lived at home at Castle Garden .

 First let’s prepare the marinade .

In a small bowl , mix together1 tbs of rice wine , 1 tsp of sesame oil 1 ,1/2 tbs of soy sauce3 tbs of water 1/2 tsp of cornflour .

Now slice 400gm of chicken fillet in half ( lengthwise )and then cut into cubes .

Now mix the chicken and soy sauce mixture together and mix to coat .

Set aside for 30 minutes .

Heat 2 tbs of peanut oil in a large pan over a medium heat .

Add 60 gm of unsalted peanuts , cook for 2 minutes , stirring constantly , remove from pan and set aside .

Add 1 tbs of minced garlic to the pan along 1 dsp of minced ginger and the chicken ..stir frequently and cook for about 4 minutes .

Add. 1 tbs of rice wine vinegar, 1 tsp of soft brown sugar and a pinch of cracked pepper .

Now add 4 dried red chillies , sliced in half ( I left the seeds in , ) and 2 spring onions ( green part only ) sliced into thin strips .

Stir  fry for 2 minutes until the chicken is cooked through 

Serve hot with a side serve of brown rice or mixed grain .

TANDOORI CHICKEN

First step is to prepare your Tandoori paste .
Using a medium bowl mix together .....
1 tsp of salt
1 tsp of ground coriander
1/2 tsp of ground chilli
1 tsp of sweet paprika
1 tsp of dry mustard
1 tsp of ground ginger
1 tsp of turmeric
1 tsp of ground fennel
1 tspof cumin
Mix all dry ingredients together , to make the paste add 2 tbs of lime juice and 1/2 cup of plain yoghurt .
Mix to a smooth paste , this can be usd as a rub or a marinade .
Slice 500 gm of chicken fillets  in 1/2 lengthwise and then slice into strips .
Spread the paste over the chicken strips completely and then cover with plastic wrap and place in refrigerator  for at least 4 hours .
Chop up a handful of fresh parsley
Peel and finely chop 1 onion and fry in 1 tbs of margarine until onion is softened add 1 tbs of  minced garlic or chop 3 cloves of garlic , chopped parsley , 1 x 400gm tin of diced tomatoes , 1 dsp of  soft brown sugar ,and 1 tsp of round fenugreek .
Cook for 6 minutes or until all ingredients are blended .
Now add 1/2 cup of thickened cream .
Place the marinated chicken in a slow cooker , which has been sprayed with cooking oil and ur over the sauce and cook on LOW for 2 hours .
Also can be placed in a ovenproof dish and cooked in a preheated oven on 180 deg C for 90 minutes .
Serve with steamed rice .

GARLIC FLAN

This is amazing and  is excellent with any roast , but delicious on an antipasto platter with crackers , cheeses and olive jam .
Well there are 2 ways to prepare this flan , you can either use a large head of garlic and place it in already boiling water and boil for 5 minutes .... then cool and squeeze out the garlic mince and crush the cloves with a fork OR use 2 tbs of minced garlic  and stir in 2 cups of cream .
Bring cream and garlic just to a simmer in a saucepan .
Add a little ground nutmeg , salt and cracked pepper to taste ,.remove from heat and beat in 4 lightly mixed egg yolks .
Pour into a square , well oiled baking pan ,place  in a larger pan with water and bake for 20 minutes or until set .
Cool for  10 minutes before unmoulding .
This is delicious .

RUSTIC APPLE BREAD PUDDING

Preheat your oven 180 deg C
Spray an ovenproof dish / casserole with cooking oil or lightly grease with margarine .
Peel , core and cut 5 crisp cooking apples into large slices .
Squeeze lemon juice over the apple slices to prevent discolouration and sprinkle them with ground nutmeg .
Toast 1 cup of sliced almonds over a gentle heat , set aside .
You will need 1 loaf of unsliced , day old bread , remove the hard crust from 4 sides  and cut the bread into slices .
Line the bottom of the prepared dish with some of the slices .
In a small pan melt 6 tbs of butter /margarine with 6 tbs of castor sugar
Now add 3/4 of the cup of toasted almonds to the butter mix along with 2 tbs of lemon juice and 1/4 cup of apple cider .
Pour this mixture over the apple slices and toss to make sure the apples are coated .
Layer the apple and bread slices in the dish , ending with a layer of bread .
In a separate bowl beat together  6tbs of butter /margarine ( softened )
Beat in 4 lightly beaten eggs ,1and 1/2 cups of milk and 3/4 cup of cream.
Pour evenly over the bread .
Sprinkle lightly with a little castor sugar , ground nutmeg and the remaining toasted almonds .
Bake in the preheated oven for 1hour.
Allow to rest for 15 minutes before serving with mascarpone or whipped cream .

BEEF WELLINGTON

Ask your butcher to trim a 750 gm thick beef fillet , and when you are ready to prepare the dish ....
Preheat your oven to 230deg C.
Season the fillet with with cracked pepper.
Heat a fry pan adding 60gm of butter and 1tbs of rice bran oil .
Brown the meat on all sides in the hot oil and butter .
Remove the fillet to a wire rack and cool completely .
Now you need to sauté 60 gm of sliced mushrooms and 1 peeled and thinly sliced onion until tender ,set aside to cool .
Spread the cooled fillet with 90 gm of a good liver pate , I use  liverwurst  ( my choice ) and top with the duxelles  ( onions and mushrooms ).
Then ad the duxelle .....then add to the top the mix of mushroom and onion
Use puff pastry sheets joined together .
Place the fillet on one half and fold  the other half over , press edges to seal.
Trim excess pastry .
Brush pastry around the fillet with a lightly beaten egg and the excess which you should use to trim the top of the pastry .
Now chill for 30 minutes ....then
Place in your preheated oven for 15 minutes or until the pastry is golden .
This will be a perfect medium rare ... if you like it more well done .... cover the beef Wellington with baking paper and cook an extra 10 minutes.

ICED VO VO TARTLETS

You will need ...... to preheat your oven to 150 deg C.
........and also  a 250 gm packet of butternut snap biscuits ,
Lay 6 biscuits on an oven tray and place in the oven for 3 minutes .
Remove and gently, very gently mould the warm biscuit into a shallow case .
Repeat with remaining biscuits until they have all been reshaped .
Now all you have to do is to gently line each case with a tsp of jam .
Set the cookie cases aside .
In a separate bowl place 2 cups of icing sugar , stir in 1/2 tsp of coconut essence and 3 tbs of milk to form a thick paste and a spreadable consistency , tint pink with colouring .
Spoon in teaspoons of paste over the jam bases , then finish off with a sprinkle of coconut .
Refrigerate until firm .

 

GLUTEN FREE CHRISTMAS CAKE

Preheat your oven to 160 deg C fan forced .
Prepare a 20cm round cake tin with a spray of cooking oil and baking paper,lining the sides and base .
In a large bowl combine 600 gm of mixed dried fruit , 1 tsp of  ground cinnamon ,1 tsp of vanilla extract , 1 tsp of nutmeg , the juice and zest of 1 orange , 3 tbs of extra virgin olive oil , 3 lightly beaten eggs .
Now add 200gm of almond meal , stirring through with a wooden spoon .
Finally fold through 50 gm of chopped walnuts .
Spoon the batter into your prepared cake tin , allow the tin to sit for 15 minutes on your bench .
Bake  for 1 hour and 30 minutes , check with a skewer to see if it comes out clean , if not bake for a further 30 minutes ( cover the top of the tin with a sheet of loose fitting baking paper to prevent over browning .)
Cool , then remove from the tin to a wire rack, when completely cooled store in an airtight container in the fridge for up to 1 month .

SPICY CARAMELISED CHORIZO

Slice 2 red capsicums, into thin strips .
Heat 2 tbs of rice bran oil in a large frying pan .
Add 1 finely sliced onion , along with 1 tbs of minced garlic and capsicum strips ,slow cook until the onion is translucent and the capsicum soft ..
Transfer to a plate and set aside.
Using the same pan add 4 diagonally sliced chorizo and cook on medium for 8 minutes  stirring and turning occasionally.....it is at this stage you will see the chorizo caramelise and render , ( the fat melts and separates ) discard fat .
Now add the onions and capsicums back to the pan and give it a good toss.
Add 1 tbs of sweet smokey  paprika
1 tbs of fresh thyme leaves
Now deglaze with 1 cup of chicken stock , 2 tbs of red wine vinegar , 2 tbs of apple  cider vinegar , slowly bring to the boil , then simmer till sauce thickens .
Finish the dish with 1/2 cup of coarse chopped Thai basil mint .

GLUTEN FREE PEACH AND ALMOND PIE

Preheat your oven to 180 deg C
Lightly grease a 23 cm round ovenproof pie dish .
Whisk 4 eggs in a large bowl .
Add 2 cups of unsweetened almond milk
1 cup of castor sugar
1 cup od almond meal .
3/4 cup of desiccated coconut
2 tbs of gluten free flour ( all purpose )
1 tsp of finely grated orange rind
Whisk until well combined  .
Pour into the prepared dish .
Drain 410gm tin of sliced peaches
Arrange peach slices over the top of the prepared batter in the dish .
Sprinkle 1/3 cup of flaked almonds over the top.,
Bae in your preheated oven for 45 minutes or until the pie is set and the top is light golden .
Remove from the oven and allow to stand for 20 minutes .before serving .
Can be served warm or cold with custard .

CHILLI APRICOT CHICKEN

Heat 1 tbs of rice bran oil in a large pan and brown 8 pieces of chicken  joints ( chicken drummies and or chicken thighs )
Add chicken in 2 batches , turning occasionally until browned .( about 8 minutes ).
Remove the chicken pieces to the bowl of your slow cooker.
Now in a large bowl mix together 405 ml can of apricot nector  , 1/4 cup of tamari , 40 gm packet of French onion dried soup mix ., 1 tbs of raw sugar , 1 tbs of minced ginger , 1 dsp of chilli paste ( sambel oelek) and 1/4 cup of water .
Mix to combine well and then pour over the chicken in your slow cooker, turning the chicken to coat .
Cover with lid  and turn the slow cooker on low for 4 hours .
To serve scatter with diagonally sliced spring onions and snow peas .

NO BOWL CARAMEL SLICE

Preheat your oven to 160 deg C.

Using a slice pan pour in 100gm of melted butter / margarine.

Then sprinkle over 1 cup of crushed milk arrowroot biscuits 

Followed by 1/2 cup of desiccated coconut

1/2 cup of choc bits 

1/2 cup of crushed nuts .

Finally pour 1 can of condensed milk all over the top as evenly as possible .

Bake in your preheated oven for 30 minutes or until golden brown ....

CHICKEN A LA GRECQUE

Preheat your oven to a slow 140 deg C
You will need 750 gm of eggplants
Do not peel the eggplants , rather slice them thinly length wise .
Sauté the dark skins in a pan with rice bran oil , drain and line your cooking dish with the skins across the bottom and around the sides .
Cut the flesh of the eggplant into cubes .
Using the same pan add 750 gm of finely chopped chicken , 2 peeled and finely sliced onions and 2 tbs of minced garlic .
Add 1 tbs of dried rosemary ,1 can (400gm ) of diced tomatoes ,1 tbs of honey ,with  and the diced eggplant ....I added 400gm of traditional stir fry vegetables

Cover your dish and simmer for 10minutes .
Then add 12 pitted black olives
Now I want you to make a paste out of 200gm of plain Greek yoghurt with 50ml of lemon juice 50ml of water , 125gm of instant milk powder and 1 tsp of chopped mint .
Pour batter over the chicken and place in the preheated oven and cook slowly for 90 minutes .
Serve topped with a crumble of feta cheese .
Delicious .
Alternatively you can use your slow cooker and cook on low for 3 hours .

SWEDISH MEATBALL

Preheat your oven to 180 deg C
Remove the crusts from 5 slices of brown bread, dice and place in a large bowl .
Add 1 cup of evaporated milk ,1 of grated carrot 1 grated onion , 1/2 red capsicum chopped , 1 rap of dried dill , 1 tsp of cracked black pepper......allow this mixture to soak for 10 minutes .
Now add 250 gm of topside mince and 750 gm of pork and veal mince and knead together and then shape into a large ball and place on a baking tray .
Slice 4 rashers of pancetta into strips and arrange in a criss- cross pattern over the meat ball .
Fold the pork strip ends under the meat ball .
Cover with foil and bake in the preheated oven for 45 minutes
Remove foil and roast for a further 15 minutes.
Baste with the juices , serve hot or cold .

ROAST LEG OF LAMB GREEK STYLE

Preheat oven to 160 deg C
Wash 2.3 kg leg of lamb , pat dry and set on the rack of a roasting pan .
Slice 6 cloves of garlic and mix with 1 dsp of salt , 1 tsp of cracked pepper and 2 tbs of dried oregano .
Make incisions in the leg of lamb with a sharp knife, insert seasoned garlic slivers which are best dipped in oil .
Mix 1/4 cup of melted butter with 1/4 cup of olive oil , now rub over the surface of the lamb joint .
Pour the juice of 1 lemon on top .
Cover pan and cook at 160deg C for 1 and 1/2 hours .
During the roasted period add 1 cup of water to the liquid in the pan , baste often until meat is browned and done to taste .
Half way through cooking period , small peeled onions and or washed whole potatoes may be placed in pan around the lamb.

THE BEST ROASTED CHICKEN

Preheat oven 200deg C
Place 1 x 3kg roasting chicken under cold running water and wash inside and out , pat dry with paper hand towel .
Squeeze the juice of 1 orange all over the bird .
Then quarter another orange and 1 medium onion quartered inside the bird .
Tie the legs up with kitchen string .
Sprinkle salt and cracked pepper all over the bird , then sprinkle lightly with dried rosemary .
Place bird , breast side up in a roasting pan and pour 1/2 cup of water in the pan .
Roast the bird for 1 hour .
GLAZE
To prepare the glaze , heat 3 tbs of whole grain mustard in a saucepan along with 3 tbs of honey , 1 tbs orange marmalade and 3 tbs of sweet sherry ..heat until everything is hot and smooth .
Spoon the glaze over the bird and continue to bake till the bird is golden brown .
The bird will be cooked when the drumstick moves easily .

ROCKY ROAD

You can use the alternative to chocolate , sold as white chocolate to make what is known as "white Christmas "
This is so simple , all you need are the ingredients , 1 saucepan and a bowl ......plus this recipe makes a great gift , once made break it into pieces wrap it  in cellophane paper, tie with a ribbon .... there you go best present .....plus you made it and are giving it with love .
Ok  simply place in a bowl , 1/2 cup of chocolate bits , 90 grams of white mini marshmallows , 90 gms of mini pink marshmallows... ( you will find the mini marshmallows in the cake / flour section in Woolworths  )
1/2 cup of shredded coconut ,
1/2 cup of goji berries  (or soft raspberry lollies , if you want to be naughty )
1/2 cups of chopped nuts  ( your choice ),
Now mix these all together ...
Place 400 gm of dark chocolate or white cooking 'chocolate ' in a saucepan over a low heat and stir till melted .
Then stir through the melted chocolate with the dry ingredients till well combined pour into a lined tray and refrigerate for 30 minutes or until set and then break into pieces ...

BLOOD ORANGE SALAD

Blood oranges are available in Woolworth supermarkets , these are just perfect for a salad but if you can' get toWoolworths , substitute them with a fresh Valencia orange .

Simply slice the orange , discarding the ends .

Place slices on your serving plate , sprinkle with a little shredded coconut ,  the same of granulated nuts , a handful of hydrated sultanas or sliced medjool dates ..

Dress with a few fresh  green leaves .

To serve spray with a balsamic vinegar , and a few crumbs of feta cheese .

 

MIDVALLEY'S MINI POP UP MARKETS

Than you to everyone who dropped by Mid Valley mini pop up market yesterday ( 1st Friday in September ).
It was so good to see everyone and for your support .
Thanks to Belinda , Joan , Laresa and Emily for preparing the tasting plates .
There were fresh fruit and leaf salads , blood oranges , beetroot and zucchini carpaccio's bought to life with a fresh and fruity olive oil supplied by Darnum Park Estate ( than you Birch Cavallaro ), I prepared the same salads dressed  with different dressings ....one with honey and mustard , another with chocolate and balsamic vinegar , the raspberry and balsamic vinegar was just as popular .
the same salads  served with different dressings made each salad totally different .......
The salad plates proved so popular and such a great way to get you to eat your greens .
The no bake desserts virtually wale out the door , lemon slice , dark chocolate rocky road and a white Christmas .
I was well supported by the stall holders in the mini pop up market.......
South Gippsland honey farm
Australian farm nuts .
Darnum Park Estate
Greg Little from the Salami Shack ( that's where I purchased the black pudding ...traditional English recipe )
Chris and Kate  Allen , Tambo Gourmet Foods
Woolworths donated free fruit for the children and all the ingredients for my food demonstration .
Baker's Delight for their generous free giveaways .
Oliver's Meats for their continued support and offering great cuts of meats  and ready made meat delicacies for you to take home and just pop in the oven .
Gippsland FM 104.7 was live to air , keeping  Gippsland informed and entertained .
It was a great day and we will do it again on the first Friday of each month .

FRENCH MACAROONS

Grease oven trays and line with baking paper ...on which you drawn ( 4 cm)  1 and 1/2 inch circles, (2.5 cm ) 1 inch apart .
Preheat oven to 150 deg C
Beat 3 egg whites in a small bowl with an electric mixer until soft peaks form ....add 1/4 cup of castor sugar ( 55gm) and 5 drops of pink food colouring .
Add the sugar a little at a time making sure the sugar is dissolved after each addition .
You need 1 tbs ( fresh strawberry puree ) of 2 fresh strawberries that have been pushed through a fine sieve .
Now fold in 1 and 1/2 cups ( 200gm )of icing sugar , 1 cup of almond meal ( 120 gm ) and the strawberry puree in 2 batches ...
Spoon the mixture into a piping bag fitted with 1/2 inch  ( 1 cm ) plain tube .
Pipe onto your circles on the baking paper .
Tap trays lightly on the bench so the macaroons can spread slightly .
Now leave the trays stand for 30 minutes .
Then bake the macaroons about 20 minutes , cool on trays .
Sandwich with strawberry jam .
Dust with sifted icing sugar .

WELSH CHEESECAKES

Use a 8 cm fluted cutter and cut out 9 circles from a ready rolled shortcrust pastry sheet .
Lightly spray a medium sized muffin tray with cooking oil and lightly dust with polenta .
Line the muffin holes with the pastry , pressing down lightly so there is no air trapped between pastry and muffin holes .
Now cream together 90 gm of butter or margarine with 1/3 cup of castor sugar until light and fluffy .
Add 1 lightly beaten egg and 1/2 cup of plain flour .
Add another lightly beaten egg .
Add 1/2 cup of rice flour mixed with 1/2 tsp of baking powder , now fold this into the egg and butter mix .
Finally spoon half tsp of raspberry conserve into the base of each muffin case ,then top with tbs of the butter mix .
Bake in your preheated oven for 25 - 30 minutes or until mixture is firm and golden .
Allow to cool slightly and move to a wire rack to cool completely .
Dust liberally with icing sugar .

GERMAN SPONGE CAKE

Preheat your oven to 160 deg C
Drain a 850gm can or jar of pitted cherries
You will need 375 gm of short pastry , you can use sheets or a block of pastry if you can find them .
Divide pastry into 4 , knead separately until soft .
Then combine .
Roll out pastry to 3 mm thickness .
Allow to rest for 15 minutes .
Line a 23 cm loose bottom flan pan with the pastry , making sure there is an overhang .
Slice off excess pastry with a knife .
Combine 2/3 cup of coarse ground walnuts with 1 tbs of castor sugar and 1/2 tsp of ground cinnamon .
Sprinkle this mixture over the base and sides of the pastry .
Press mixture into pastry .
Arrange the drained pitted cherries in the base of pastry case .
Mix together 1/4 cup of plain flour with 1/4 cup of corn flour .
In a separate bowl beat together 4 egg yolks with a tsp of vanilla extract .
In the bowl of your mixer beat together 4 egg whites , adding 1/2 cup of castor sugar in small amounts , beat constantly until sugar has dissolved before continuing to add more sugar .
Beat until stiff but not dry .
Fold in flours and then egg yolks , until no trace of egg white can be seen .
Bake in preheated oven for 45 minutes or until when lightly touched in the middle the sponge does not leave an impression .
Do not refrigerate , serve warm or cold , dust with icing sugar .

SQUID INK FETTICCINE WITH A MARINARA SAUCE .

I use fettuccine pasta, coloured and lightly flavoured with squid ink.
Cook 1 packet of squid ink fetticcine in lightly salted water , drain well and transfer to a warmed serving plate .
While the pasta cooks, heat 2 tbs of rice bran oil and saute 1 finely chopped onion until softened .
Add 250 gm of marinara mix , 1 x 400gm tin of diced tomatoes , 1/2 cup of dry white wine and 1 tbs of chopped parsley, basil ,dried dill and oregano .
Cook the marinara mix till tender .
Season with cracked black pepper and chilli ( optional ).
Spoon over or lightly toss through the pasta .
Serve immediately ....

 

RICH CHRISTMAS FRUIT CAKE.... 2019

As of the 25th August , there are 16 weeks till Christmas day .
So now is the time to get preparing your Christmas cakes ,even  consider giving Christmas cakes as gifts ...... there is nothing more personal than giving a gift made with love .
My Aunt Ruby taught me how to cook and I was instructed to wrap the outside of the cake tin in folded newspaper sheets as this would guarantee that the outer edges of the cake would not burn or become crisp .
Don't panic all good , our cake tins have improved and remember my aunt Ruby's  stove top and oven was wood fired.
You will need to preheat your oven to 150 deg C
Line a large cake tin ( larger than 22cm ) either round or rectangular with cooking spray and baking paper .
Now cream together 350 gm of butter / marg with 250 gm of soft brown sugar until light and fluffy .
Beat 6 eggs individually and add them separately, beating well after each addition .
Now add 3 tbs of whisky or brandy .. or a similar flavoured non alcoholic essence .
Sift together 425 gm of plain flour with 1 dsp of mixed spices .
Mix together 125 gm of sliced pecans , walnuts , almond or a mix of the sliced nuts .
Now mix together 1 and 1/2 kg of mixed dried fruits or chopped dried fruits of your choice .
Add these to the egg , sugar and butter  mixture , ensuring the mixture is very well blended .
Pour into the prepared cake tin , tap the tin on the bench to rid of any air pockets , smooth the top and bake in your preheated oven for 2 and 1/2 hours .
Place a sheet of baking paper over the top of the cake at the 90 minute mark .
Check the cake is cooked when a skewer inserted comes out clean .
Let the cake cool in the tin and for longevity sprinkle over whisky or brandy or equivalent flavoured essence .
Allow to cool completely and wrap in baking paper and foil wrap  , retain in an airtight container .
The cake will keep for months/ years , until ready to ice .
Icing is optional .

EASY PEACH HAZELNUT MOUSSE

You will need 1 x 825 gm can of sliced cling peaches .
Drain the peaches , reserving the juice .
Puree half the peaches with 1/2 a cup of peach juice until smooth .
Pour into a saucepan and bring to boiling point
In a separate bowl mix together  1/4 cup of castor sugar, 1 tbs of gelatine and 2 lightly beaten eggs and whisk until creamy .
Whisk boiling peach liquid into the creamed eggs until smooth .
Stir in 1/2 cup of ground hazelnuts and 1/2 cup of cream .
Whip 2 egg whites until stiff and fold into peach mixture
Pour into individual moulds and chill until set .
Immerse moulds in hot water and invert onto serving dishes .
Decorate with remaining peach slices and whole hazelnuts (optional ), depending on the size of the moulds you could use an extra can of peaches for presentation .

This is a really  simple , elegant dessert .

PORK AND APRICOT LOAF

You will need 425 gm can of apricot halves
Drain off the syrup .
Roughly chop half the apricots , reserving the remaining halves for garnish .
Combine 500gm of veal and pork mince  with 2 tbs of crunchy peanut butter , 1 cup of chopped bean shoots , 1/2 red capsicum chopped , 1/2 green capsicum chopped , 1 tbs of soy sauce , pepper to taste , 1 lightly beaten egg , 1 tbs of chopped parsley .
Lastly add the chopped apricots .
Form into an oblong shape , place on a baking tray and bake for 1 hour 160 deg C.
Brush with 2 tbs of savoury plum sauce 10 minutes before end of cooking.
Serve remaining apricots as a side with hot vegetables , salad or pasta ..

SESAME BEEF

Cut 500 gm of prime rump or fillet steak into slices .
Marinate in a combined mix of 1 cup of tomato puree , 1/4 cup of savoury plum sauce and 1 tbs of soy sauce .
Leave marinate for 1 hour .
Add 1 tbs of peanut oil to a pan and add 1/2 red capsicum cut into fine strips .
1/2 green capsicum cut into fine strips .
1 carrot cut into fine strips
1 zucchini cut into strips
1 celery stick cut into fine strips
Add 1/2 cup of bean sprouts at the last minute
Then remove to a warmed serving salad
Add a little extra peanut oil to the pan add 1 tbs of minced garlic and the well drained beef ( reserve the marinade .)
Cook the beef until just cooked .
Arrange the beef over the cooked vegetables.
Add the marinade to the pan and let reduce for a few minutes .
Remove from heat and add 1 tbs of savoury plum sauce .
Spoon sauce over meat and sprinkle with 1 tbs of sesame seeds .
Serve with steamed rice.

BEETROOT , CHOCOLATE AND BERRY COOKIE

 Preheat your oven to 180 deg C.
Place 50 gm of softened butter in a bowl with 1/3 cup of honey and 50 gm of plain yoghurt , beat until well combined .
Stir in 1 lightly beaten egg , 1 cup of self raising flour , 1 tbs of cacoa powder, 100gm of cacoa nibs , 1/2 cup of  coconut flour , 1 cup or 140 gm of cooked, pureed or grated beetroot .
30 gm of finely chopped goji berries

Shape the cookies into small balls and place on a lined baking tray .
Flatten with the back of a spoon.
Bake for 12 - 15 minutes
Remove from oven , cool on tray .

SPINACH RAMEKINS

Preheat oven to 200deg C.
Mash 125 gm of potatoes with 2 tbs of evaporated milk.
Beat in 250 gm of wilted , drained and finely chopped spinach leaves .
Season with salt and pepper and a pinch of nutmeg .
Add 1 lightly beaten egg yolk, 80 gm of bacon pieces and 1/4 cup of grated cheese .
In a clean dry bowl , beat together 2 egg whites until soft peas form and gently fold into the spinach mixture .
Spoon between 6 - 8 aluminium muffin moulds .
Sprinkle over remaining cheese , bake for 10 - 15 minutes until golden brown .
These can be served with a light salad or as a vegetable accompaniment or on their own as an entrée.
 

SCOTCH EGG HAMBURGERS

 Preheat your oven to 180 deg C
Place 250 gm of beef mince and 250gm of sausage mince into a bowl , along with 2 tbs of tomato sauce , 2 tbs of worcestershire sauce and 1x 40 gm pkt of French Onion soup, pepper to taste .
Combine thoroughly .
Divide mixture into 10 equal portions .
Mould mixture around 10 hard boiled eggs , to form an oval shape .
Season 1/4 cup of plain flour with a spice of your choice , today I used sumac .
Coat the covered eggs with seasoned flour .
Spray an oven tray with cooking oil and place hamburgers in the tray and then refrigerate till ready to cook.
When ready to cook place tray in a well preheated oven and bae for 10 - 15 minutes , until golden brown , turning several times .
Serve with spicy barbeque sauce .

TRUFFLED HONEY TART

Preheat your oven to 190 deg C
Lightly spray a loose bottomed 22cm fluted tart pan .
Place 3/4 cup of plain flour in a food processor with a pinch of salt , add 75gm of cold butter cut into cubes .
Process until the mixture resembles breadcrumbs .
Tip the mixture into a large bowl , add 1 tsp of icing sugar and just enough cold water to bring the dough together .
Turn out onto your bench that has been lightly dusted with flour .
Roll out the dough about 3''/ 8 cm larger than your pan .
Carefully lift the dough into your pan and press to fit .
Trim the excess pastry  by running the rolling pin over the edges .

Fit a piece of baking paper into the tart shell and fill with dried rice / beans and chill in the refrigerator for 30 minutes .
Remove the shell from the refrigerator and bake blind for 10 minutes , then remove the beans and baking paper and bake for a further 5 minutes .
Now for the filling ....
Mix 1 cup of cottage cheese with 1/2 cup of cream cheese and 1/2 cup of heavy cream together until smooth .
Now stir in 2 lightly beaten egg yolks and 1 whole egg , 2 tbs of castor sugar and 4 tbs of flower honey  ( mixed blossom honey , lavender honey)  mix until very smooth .
Pour this mix into the pastry shell and bake for 30 minutes .
Remove from the oven and let cool in pan for 10 minutes .
Drizzle with honey and decorate with sugared rose petals , or you can sprinkle with crushed honeycomb or pistachios rolled in honey .
Sugared rose  petals can be purchased from speciality shops .. or you can prepare sugared rose petals easily in the summer months .

 

BEEF CHOW MEIN

BEEF CHOW MEIN

 

Heat 1 tbs of rice bran oil in a pan .
Stir fry 400gm of beef mince with 1 medium onion ( peeled and chopped and 1 tbs of minced garlic, until beef is browned .
Add 1 tbs of curry powder , stir until fragrant, now add 1 carrot grated , 2 celery stalks trimmed and thinly sliced , 150 gm of sliced mushrooms .
Stir until vegetables soften .
Now add 1 cup of vegetable stock ( 250 ml ), oyster sauce ( 80 ml ), 2 tbs of soy sauce , ...mix well .

Add 400gm of egg noodles that have been washed through with hot water and drained , 60 gm of ( 1/2 cup ) of frozen peas , 250 gm of fresh spinach leaves .
Stir fry till spinach wilts .

                                                           Enjoy !

PEAR AND FRANGIPANE TARTS

We used corella pears with a very pale flesh and delicate flavour .
Preheat your oven 180 deg C
Peel 2 pears , slice them lengthways and carefully remove the core .( set aside )
Combine 1 tbs of maple syrup with 2 tbs of melted marg / butter .
Place the pear halves on a baking tray , cut side down , drizzle the maple syrup /butter mix over .
Bake , uncovered for 15  minutes ...until just tender ...test with a skewer .
In the meantime make your frangipane paste ......Place 2 tbs of butter / marg in a in a small bowl with 1 tsp of vanilla extract , 2 tbs of icing sugar ,  1 egg yolk , 1 dsp of plain flour and 1/2cup of almond meal /flour (same thing....now mix all the ingredients  together with a wooden spoon..
Cut 1 sheet of commercial puff pastry into 4 equal squares .......and place these on a ( lightly sprayed and  lined with baking paper .)
Spread equal proportions frangipane paste onto the puff pastry slices ..place 1 pear half on each slice .
Fold the pastry inwards .
Bake uncovered for 20 -25 minutes .
You can serve these warm with sour cream for dessert or eat cold anytime with a good coffee or cup of tea .....and let your mind drift to France  ...

MASTERCHEF AUSTRALIA THE END OF AN ERA

I clearly remember Matt Preston in an interview on ABC 774 with Jon Faine  that everything has an expiry date .
The on air conversation was after my time on Masterchef .
I believe that the end of the judges reign is about refreshing /renewal
I owe a great thank you to Masterchef ... I was able to give up my occupation as an optical dispenser and manager of an optical outlet .
I now run cooking classes and  in home catering .
.
I applied to go on to Masterchef at the end of 2012 ... I made  it through  for the 2013 series ....and made it to the top 10 ....my life in cooking terms has been amazing as a result .
I owe it to Masterchef Australia
I wish every success to the new edition of Masterchef
Noelene Marchwicki

ROASTED CHICKEN WITH PROSCUITTO AND SWEET PAPRIKA

Preheat your oven to 180 deg C
Finely grate the zest of 1 orange into a small bowl .
Stir in 1 tbs of ground paprika , 1 tsp of cracked black pepper , 1 tbs of course salt with the grated orange zest .
Massage 1 dsp of rice bran oil all over the skin of the uncooked chicken .
Rub some of the paprika mixture into the cavity of the chicken ,massage the remaining mixture all over the chicken .
Slice the orange into quarters and place in the cavity of the chicken .
Place the chicken on a wire rack over a roasting dish .
Roast for 45 minutes , basting occasionally with pan juices .
Criss cross about 7-8 long slices of proscuitto over the breasts , continue cooking for about 20 minutes until the proscuitto is crisp and the chicken cooked through .
Let rest for 10 minutes before serving .

 

SHCHEE........CABBAGE SOUP

Please allow me to let 'Manilow' , a character from Gogol's Dead Souls introduce you to Shchee........
" I humbly beg you to partake.......and you must forgive us if our dinner is not up to the standards you are accustomed to in the capital .We have simple Russian cooking here ...plain cabbage soup ...but it is offered from the bottom of our hearts .
I use a boneless piece of brisket 1 and 1/2 - 2kg.
Boil the meat in enough water to cover the meat ,( about 8 cups .) for 1 and 1/2 hours .
Then remove the meat and allow to cool .
Meanwhile ,in a large saucepan ..... saute 1/2 head of  finely shredded cabbage  ( I use Savoy cabbage ), 1 onion peeled and sliced in 3 tbs of ghee / butter .
Add 1 large grated carrot , 1 finely chopped parsnip and 1 turnip peeled and chopped .
Now add 1x 400gm of diced tomatoes... and continue to coo the cabbage until it is limp .
Once the meat has cooled enough slice and cut into cubes , then add to the cabbage mix in the pot .
Add another 3 cans of diced tomatoes , 1/4 cup of raisins or 10 pitted prunes finely chopped .
1 tbs of salt , 3 tbs of lemon juice and 3 tbs of honey ( I use bush honey  ) and 3 tbs of brown sugar .
Stir to incorporate all ingredients and slowly bring to the boil and then reduce the heat and allow to simmer for 2 hours or until the meat is fall apart tender .
Season with cracked black pepper .
Shchee tastes better at least a day old , so refrigerate in the pot and leave it for 24 hours .
To serve , bring the soup to a gentle boil and ladle it piping hot  into warmed soup bowls , with a dollop of sour cream in each bowl and a sprinkle of dried dill.
This is a complete meal in itself .

CREAM OF APPLES ....SAMBOOKA EEZ YABLOK

Peel and slice 6 Granny Smith apples .
Place them in a saucepan with 2 tbs of butter / marg , 2 tbs of lemon juice ,1 cinnamon stick and 125 gm of castor sugar .
Cook them over a low flame until the apples have softened .
Continue to cook over a low heat for about 10 minutes , by this time the apples should be a mush .
Remove the cinnamon stick and discard .
Place the apples in a bowl and mash or process to a smooth puree ....set aside
Beat 2 egg whites with a drop of lemon juice and a pinch of salt until stiff , they should hold firm peaks .
Combine the egg whites with the apple puree and beat them together with 1 tsp of vanilla extract .
Dissolve 2 envelopes of unflavoured gelatine in 1 cup of hot water .
While the dissolved gelatine is cooling , whip 1 cup of cream till  soft peaks hold firm .
Beat together the apples , gelatine and whip until the mixture is light and fluffy ( this can take a little time ).
Now fold in whipped cream .
Pour the mixture into a chilled pan .
Chill for at least 4 hours .
To serve , unmould by dipping the pan in hot water for 10 seconds,.then invert onto a serving plate .
Top the dish with a caramel sauce .

FRUIT MARINADE

Marinated fruit kept in sealed jars can be kept for months .
Since I don't now much about sealing preserves or marinades in jars , I simply refrigerate the fruit in
( cleaned  , reused glass jars with lids )  jars I've saved , and the preserves and marinades last a long time .
The fruits you want to marinate can be almost  any kind of fruit except for melons.
The marinated fruit is excellent  served in the piece as an accompaniment to roasts meats or as a dessert with sour cream .
I peeled and thickly sliced 8 buerre bosc pears and 7 green apples ( Granny Smith ) , I placed these in a large saucepan with 6 cups of water .
Allow this to come to the boil and simmer for 3 minutes .
Remove from the heat .
Now add 1/2 tsp of ground cloves
1 tsp of whole peppercorns
1 tsp of ground tarragon or 2 bay leaves
1 and 1/2 cups of raw sugar
2 sticks of cinnamon
3 tbs of white wine vinegar .
Bring the mix gently to the boil and simmer for 5 minutes .....remove and cool .
Chill and put into jars .
 

BLINCHATY PIROG S EEZYOOMOM EE ORYEKHAMY

PANCAKE PIE WITH RAISINS AND WALNUTS
Alternating layers of pancakes with a honey , nut and raisin filling .
This dessert tastes like baklava , although it is entirely different .
Make a pancake batter , let us use the traditional Georgian preparation .
Place 2 cups of plain flour and a pinch of salt in a bowl .
In a separate bowl beat 4 eggs.
Gradually add the eggs to the flour mix , you can use a wooden spoon but I use an electric mixer on low .
Now slowly add 2 cups of  skimmed milk and 4 tbs of melted ghee .
Continue to mix until the batter is smooth .
Now the most important step to any light pancake ......
Refrigerate the batter for 2 hours , this allows the flour particles to soften , producing lighter pancakes .
While the pancake batter is chilling , prepare the filling .
Place 2 cups of raisins in a bowl with 170 gm of coarsely chopped walnuts .
Melt the 330gm of ghee with 1 cup of castor sugar , let the mix bubble gently until the sugar is dissolved ....( about 10 minutes . )
Now add 1/4 cup of honey , the dissolved sugar in the bowl with the raisins and chopped walnuts .
Make the pancakes by dropping spoonfuls of the batter  into a heated and oiled pan .
Layer the prepared pancakes  on a serving  plate and generously  dot the filling over the pancakes between the layers .
Finish with a topping of the filling .
Refrigerate with till you are to serve .
Sprinkle with  icing sugar prior to serving .
Cut into wedges to serve .