AVGOLEMONO LEMON AND RICE SOUP

Bring 5 cups of chicken stock to the boil and add 60 gm of uncooked rice and cook until the rice is tender .
Beat together together 2 eggs with the juice of 1 lemon .
Add a little of the hot broth to the egg mixture , stirring all the time
Now add the egg mixture to the rest of the broth .
Continue to stir over a gentle heat for a few minutes until well combined , do not allow to boil .

OLIVE RICE

Preheat your oven to 160 deg C
In a large frypan brown 1 and 1/2 cups of uncooked rice in 2 tbs of rice bran oil and 60 gm of butter/marg.
Add 2 cups of tomato juice , 2 cups of beef stock , 1/2 cup of sliced black olives , 1 tsp of chilli powder , 1 tsp of salt and 1 tsp of ground dill .
Pour the rice mixture in a well sprayed /greased oven proof dish .
Bake in a well preheated oven for 1 hour , until rice is tender and the liquid has been thoroughly absorbed .

JAMBALAYA

Preheat your oven to 160 deg C.
Melt 2 tbs of butter /margarine in a large fry pan and add 1 cup of finely chopped and peeled onion , 1 cup of finely chopped green capsicum and 1 tbs of minced garlic .
Cook over a low heat , stirring often until the onion and capsicum soften.
Now add 1 cup of cooked chicken diced , 1 cup of diced bacon pieces and 16 pork sausage balls ( remove the casings of 4 pork sausages and shape each sausage into 4 small balls ).
Continue to cook adding 1x 800 gm tin of diced tomatoes , 1 cup of uncooked medium grain rice , 375 ml of chicken stock , 1/2 tsp of ground thyme , 1 tbs of chopped parsley , 1/4 tsp of chilli powder , salt and pepper to taste .
Turn the mixture into an ovenproof dish .
Cover with foil and bake in a preheated oven until the rice is tender  ( approx 1 and 1/4 hours .)

NASI KEBULI MAFRUM

First we need to prepare the MAFRUM by frying 500 gm of minced steak in a tbs of margarine /butter until it changes colour .
Add 2 onions peeled and thinly sliced with 1 tbs of minced garlic and 1/2 tsp of cracked black pepper  cook until the onion softens .
Add 100gm of sultanas , 100gm of slivered almonds , stir to combine .
Set aside .
Bring 4 cups of water to the boil and add 4 cups of uncooked brown rice for the KEBULI .
Cover and cook the rice until a grain rubbed between your fingers has no core .
Drain off any excess water , stir through 3 tbs of marg/butter , 3 tbs of minced garlic , 1/2 tsp of salt , 1/2 tsp of cracked pepper , 1/2 tsp of ground turmeric , 1 cinnamon stick  , place 6 cloves and 10 cardamom seeds in a metal tea infuser .
Stir through the rice .
Close the lid tightly and simmer in a moderate oven for 1 and 1/2 hours.
When the rice is done , reheat the MAFRUM and serve with the KEBULI .

CHOCOLATE PUDDING CAKE

CHOCOLATE PUDDING CAKE

Preheat your oven to 160 deg C

Combine 1 & 1/4 cups of plain flour , 1/2 cup of wheat germ ,3/4 cup of castor sugar , 1 dsp of baking powder with 1/2 tsp of salt .

Mix thoroughly.

In a separate bowl mix together 2/3 cup of milk , with 1/4 cup of melted butter / margarine and 1 tsp of vanilla extract .

Now add the liquid mix to the dry ingredients.

Mix thoroughly.

Place the batter in a greased oven proof dish .

Now mix together 1/4 cup of cocoa with 1 cup of soft brown sugar .

Sprinkle this mix over the batter .

Pour 2 cups of boiling water over the batter .

Do not stir .

Bake for 30 -35 minutes.

LEMON CRUNCH BLUEBERRY MUFFINS

Preheat your oven to 180 deg C.
Mix together in a large bowl 1&3/4 cups of plain flour ,1/3 rd cup of wheat germ , 1/3 cup of castor sugar , 3 tsp of baking powder  and 1/2 tsp of salt .
Stir to blend well .
In a separate bowl mix together 1 lightly beaten egg , 1/4 cup of rice bran oil with 250 ml of milk , beat these together well .
Add liquid ingredients to the dry ingredients .
Fold in 1 cup of frozen or fresh blueberries .
Spray or grease a 12 hole muffin pan .
Fill muffin holes 2/3rds full with cake batter .
Mix together 2 tbs of of castor sugar with a dsp of finely grated lemon rind .
Sprinkle a little on top of each muffin batter .
Bake for 25 minutes or until golden .

KARYTHOPITTA........WALNUT CAKE

This an adorable nutty , rough textured cake from Greece , made sticky with a lemon flavoured syrup
Preheat your oven to 160 deg C
Grease with cooking spray a 20 cm x 20 cm ( 8” x 8” ) baking pan ,that is 5 cm ( 2”) deep . I used a square casserole dish .
Place 1 and 1/2 cups of plain flour  bowl with 1 and 1/2 tsp of baking powder .
Finely grate the rind of 1/2 an orange and place it in a small bowl with 1/2 cup of just melted butter / margarine and 6 tbs of castor sugar .
Mix thoroughly .
Little by little mix in 2 lightly beaten eggs , alternating with the flour mix and 5 tbs of milk .
Lastly stir in 1/2 cup of  coarsest chopped walnuts .
Transfer to prepared pan and spread out evenly .
Bake in preheated oven for 40 - 45 minutes or until firm to the touch .
While waiting for the cake to cook prepare the syrup .
Place 3/4 cup of castor sugar in a small saucepan along with 2 tbs of lemon juice d 1/2 cup of water .
Heat gently until sugar has dissolved , then simmer for 5 minutes .
As soon as the cake comes out of the oven , spoon the hot syrup evenly over the cake ... the syrup will be absorbed .
Leave the cake in the pan until really cooled and cold .
Slice into diamonds or squares ....
You might like to offer  a dessert fork when serving ........this is delicious .

RHUBARB SUPRISE PIE

Preheat your oven to 160 deg C
Wash , trim and slice rhubarb  into pieces to fill 3 cups  .( you can substitute peeled and sliced apples for the rhubarb ).
Arrange the rhubarb or apple pieces in a greased oven ware dish .
In a separate bowl mix together 3/4 cup of plain flour , a pinch of salt and 1 tsp of baking powder and 2cups of cooked rice .
Melt 1/4 cup of butter and blend it with 3/4 cup of castor sugar  and add 1/2 cup of milk .
Now add this to the rice and flour mixture .
Pour this batter over the fruit .
Add a heaped tsp of cornflour to 3/4cup of castor sugar and sprinkle over the batter .
Finally pour 1/2 cup of boiling water over the dish .
Place in preheated oven for 1 hour .
Serve with custard , cream OR both .!

PUMPKIN & FETA PASTITSIO

Preheat  your oven to 180 deg C.
Cook 275 gm of penne pasta in a saucepan of boiling water until al dente.
Drain and set aside .
You need a butternut pumpkin , peeled and chopped .( 1 kg )
Cook the butternut pumpkin in boiling  water until tender then drain and place in a large bowl with 2 tbs of minced garlic and mash till smooth .
Now stir through 2 cups of Greek yoghurt ( 500gm ) .
Crumble 150 gm of Greek feta .
Add 3 lightly beaten eggs and 1 dsp of nutmeg .
Stir to combine .
Grease a 22cm round spring form pan .
Top with 1/3 rd of the pumpkin mixture over the base of the prepared pan .
Top with 1/3rd of the penne pasta .....making sure that you arrange the pasta so it’s is lying flat and facing in one direction .
Continue  layering with the pumpkin mixture and pasta ......making sure you finish with a  pumpkin layer .
Place the pan on a baking tray and bake for 45 minutes or until set .
Remove from the oven and allow to stand in the pan for 10 minutes before releasing the pastitsio from the baking pan .
Sprinkle with granulated nuts and serve with a salad and or chips .

BLUSHING CORN CHOWDER

Saute 5 slices of bacon diced in a frypan until crisp over a medium heat .
Add 1 onion peeled and diced and cook until soft and 1 tbs of minced garlic .
Stir in 2 tbs of plain flour with cracked black pepper and salt to taste .
Add 3 cups ( 750ml ) of milk and 250 ml of cream
Stir through 1/2 cup of wheat germ , 1 and 1/2 cups of whole kernel corn  ( fresh or frozen ) , 1 x 250 ml tomato Passata  and 1 x 400gm tin of creamed corn .
Mix well stirring constantly until warmed through and slightly thickened .
Serve in warmed bowls with a scatter of chopped parsley .
This is delicious and easily prepared .

ZUCCHINI , BANANA & HONEYCOMB MUFFINS .

Preheat your oven to 160 deg C fan forced .
Grease a 12 hole muffin pan
Grate 2 zucchinis ( 250 gm ) into a large bowl .
Add 155gm of firmly packed brown sugar , 90 gm of coarse chopped walnut nuts , stir to combine .
Now add 120gm of melted marg/butter , 1/2 cup of a ripe mashed banana and 2 lightly beaten eggs .
300gm of self raising flour .
Stir until well combined .
Spoon mixture into pans and smooth the surface
Bake for 30 minutes or until a skewer inserted in the centre comes out clean .
Cool for 5 minutes in the muffin pan before turning out onto wire cooling rack .
Honey Butter
Beat 150 gm of room temperature butter /marg with 1 tbs of honey until pale and creamy .
Spread the honey butter over the muffin tops .
Sprinkle with coarsley  chopped honeycomb .

POLLO ARROSTO AND CRISPY ROASTED POTATOES

The following marinade will take your next roast chicken dish  to a new level .
Mix together 75 gm of ground black pepper , 85 grams of ground cumin , 50 gm of ground coriander
In a separate bowl mix together 185 ml of rice bran oil with 3 tbs of minced garlic and 225 ml of red wine vinegar , blend until well mixed .
Now add the spice mixture along with 375 ml of stout , 75 gm of castor sugar and 35 gm of cooking salt .
Stir until the salt and sugar is dissolved .
Pour this marinade over 1.5kg whole chicken and rub all over to coat well .
Cover the marinated chicken and let sit in the refrigerator overnight
Next day , preheat your oven to 220deg C.
Place the chicken on a wire rack in a roasting pan , then pour the remaining marinade over the chicken and cover with sheet of baking paper and loosely fold over a sheet of foil .
Bake for 20 minutes , then remove the baking paper and foil and bake for 20 minutes or until the chicken is golden .
To test if your chicken is cooked ...pierce the thickest part of the thigh with a skewer and the juices should run clear .

Serve with crispy roasted potatoes ....prevalent your oven 220 deg C
Place 12 small potatoes cut into quarters in a large saucepan and fill with enough hot water to cover .
Boil uncovered for 8 minutes until potatoes are tender .
Drain and return the potatoes to the warm saucepan, place the lid on and shake gently until the potatoes are fluffy on the surface .
Now  arrange potatoes in a single layer on a lined baking tray , spray the potatoes with cooking oil and bake for 15 minutes or until tender , crisp and golden .
Serve with the roast chicken and savoury blueberry sauce .

MORE TO DO WITH BEER

I have  never drank beer , well never more than a taste ....I’m a dry wine girl .

But happy to relent when cooking....

These are really naughty ideas ...but work well..

Making a chocolate cake use equal quantities of stout and milk as liquid .

Beer  Slushie ...pour beer into a tray and freeze , then stir every 1/2 hour for 2 hours .

Now Guinness added to vanilla ice cream , stirred gently will give you a beer float .

Coat a mars bar in a beer batter and deep fry until golden and crisp .

RAVIOLI WITH ALFREDO SAUCE

This was comfort food and so filling ....
I cooked the ravioli in a large pot of boiling water along with 250 gm of mixed grated carrots and beans .
Just before the pasta was cooked , I melted 120 gm of marg / butter in a separate pan over a low heat .
I then added 1 and 1/2 cups of Parmesan cheese along with 300 ml of sour cream , I kept stirring until the sauce thickened , then added 1 tbs of mixed herbs and seasoned with salt and pepper .
I drained the pasta and tossed the sauce through and served immediately.

CAULIFLOWER AND QUINOA TART BASE

Use the same recipe as for quinoa and cauliflower patties.
Spray a tart flan and press the mixture evenly over the base and sides of flan pan / dish .
I sprayed a little oil over the pre baked tart case .
Bake in a well preheated oven 180 deg C.
Bake for 20 minutes or until golden , then remove from oven to cool
This produces an amazing tart base .
Fill as required .

KANGAROO AND MIXED VEGIE STIR FRY

Sunday night the 9/8 / 2020 was my Woolworths ingredient based meal at The Manor .

I purchase 500 gm of Kangaroo fillet ( diced ) from the refrigerated meat section and  a packet of Shanghai stir fry veggies from the frozen vegetables section .

Placed the contents of both packets in a large pan ,mixed thoroughly and seasoned with minced garlic, salt and cracked pepper .

I left this mix covered in the refrigerator and when ready to cook I placed the pan over a med to high heat and cook for 12- 15 minutes or to your liking ......roo meat is very lean and doesn’t do well with over cooking .

Serve with quinoa and cauliflower rolls and blueberry sauce 

Australian fare with a French twist .

QUINOA AND CAULIFLOWER PATTIES

To commence beat 3 egg whites with an electric beater till soft peaks form .Set aside .
Cook 1 and 1/2 cups of mixed quinoa in 3 cups of water , cook until all the water has been absorbed.
I purchased fresh cauliflower rice from  Churchill Woolworths , you need 300 gm .
Place the following ingredients into a large bowl , the fresh cauliflower rice , the cooked quinoa , 1/4 cup of mixed fresh herbs ( available in fresh section at your supermarket ) 2 tbs of grated lemon , 150 gm of finely crumbled Greek feta , 2 green onions finely sliced , 35 gm of rice flour , season with salt and cracked pepper .
Now bind it all together with the egg whites .
Shape into 1/2 handfuls of the mixture into patties .
Place patties  on a baking paper lined baking tray and bake until golden turning once through baking .

SAVOURY BLUEBERRY SAUCE

Chop 1 small onion and sauté in a small pan with rice bran oil .
Add 1 and 1/2 cups of defrosted blueberries and mash roughly with a fork as the berries soften .
Add 1/4 cup of cider vinegar.
Season with 1/2— 1 tsp of  dried thyme and 1 tsp of castor sugar or monk sugar .
Reduce heat to low and allow the sauce to thicken 10- 12 minutes , stirring occasionally .
Serve warm .
This sauce is great with game , pork, beef , chicken .
I prepared this sauce at The Manor 9/8 2020 and it was served with stir fried vegetables ,roo fillets , quinoa and cauliflower rolls .

APRICOT CHICKEN SOUP A MEAL IN ONE

Tonight at The Manor

I have prepared Apricot Chicken Soup , this is a meal in a bowl .

Rinse 500gm of sliced chicken thighs and place them in  large pot .

Sprinkle with salt .

Cover with 1 litre of chicken stock .

Heat over a low heat till simmering ....simmer for 10 minutes.

Add 3 thinly sliced small potatoes , 250 gm of packet pre cooked rice  125 gm of thinly sliced dried juicy apricots , a generous pinch of cracked black pepper, a dsp of minced garlic , dsp of minced ginger and a good pinch of cinnamon .

Simmer until ingredients are soft .

Stir in 150 ml of cream ... bring to a simmer and add 3/4 cup of small elbow pasta.

Simmer till the pasta has softened 

Serve in warmed bowls with garlic bread ......

CHURCHILL NEIGHBOURHOOD COOKING CLASS

It’s Friday the 7th  August 2020 , I live in La Trobe Valley positioned  between the Strezlecki  Foothills and the snow fields of Baw Baw in Victoria .
We are all in lockdown due to the COVID 19 PANDEMIC .
I’m fortunate and am spending my time along with cooking  and going through my collection of cookbooks and indexing them .
I don’t do the cooking class on Zoom ,I don’t need to watch vegetables being chopped .
I post out essential ingredients each week to participants with a recipe and receive photos of the finished result .(if there are issues , I’m at the end of the phone .)
Keep cooking .
Noelene Marchwicki

POTATO PIKELETS .

Use left over mashed potato, or make extra .
The amount of flour you use will depend on the moisture in your potatoes .
Place 2 cups of mashed potatoes and 1/2tsp of salt in a bowl , mix in about 1/2 cup of plain flour , ( enough flour to make a soft manageable dough )
Press tbs of the dough onto a hot oiled pan , cover and cook over a moderate heat until lightly browned , then turn and cook the other side .
Serve hot with a sprinkle of dill .

PIZZA SAUCE

In a small bowl , combine 1 x 170 gm tin of tomato paste
, 170 ml`of warm water , 3 tbs of finely grated Parmesan cheese ( dried cheese in the packet purchase off the shelf in the supermarkets ) , 1dsp of  minced garlic ,2 tbs of honey , 1 tsp of  anchovies iced into a paste ( optional ) , 1/2 tsp of dried  oregano , 1/2 tsp dried marjoram ,1/2 tsp of dried basil , 1/4 tsp of cracked black pepper , a pinch of cayenne pepper and a pinch of smoked paprika .

Mix everything together .

Let sauce sit for 30minutes to allow flavours to blend .

Spread this sauce over your pizza dough base and top pizza as desired .....

This sauce can be used with any topping ... 

QUICK CHEESE AND ONION COB

You will need a day old cob loaf for this recipe , a fresh cob loaf is often difficult to slice .

Preheat your oven to 200 deg C.
Cut off enough foil wrap to wrap the cob loaf in .
Place 100gm of marg / butter in a bowl and soften .
Peel 1 onion and chop finely .
Mix together the chopped onion with 2 tbs of minced garlic  1 cup of grated mozzarella cheese , 1/4 cup of commercial mayonnaise and 1/2 tsp of chilli powder .
Now cut the cob loaf into quarters and cut each quarter into slices .
Spread the slices with the flavoured butter and reassemble the cob .
Wrap the cob in foil and bake in the preheated oven or 15 minutes at 200 deg C until the butter mix has melted ...
This is the comfort food I need right now ...Mmmm.