ROAST COURGETTE RIGATONI (V)

Preheat your oven to 200deg C. Place 4 chopped courgettes ( zucchini )in a baking tray with 3 tbs of cooking oil , toss together and spread out in a single layer . Roast in preheated oven for 15-20 minutes or until tender and lightly browned . Add 2 tbs of cooking oil to a pan and add 1 finely chopped onion ,2 tbs of minced garlic , cook over a low heat till the onion softens . Now add 400 gm can of diced tomatoes ,6 chopped sun dried tomatoes ,1 tsp of dried oregano and 225 ml of vegetable stock . Simmer for 10 minutes until the liquid has reduced slightly . Bring a large pot of salted water to the boil and add 280 gm of dried rigatoni and cook until tender but still firm to bite Drain then return to the pan . Add 125 gm of mascarpone cheese to the hot sauce and stir until melted and smooth Season to taste with salt and pepper . Add to the pasta with the roasted cougettes , toss together until the pasta is well coated with the sauce . Serve immediately with torn fresh basil leaves .

ANCHOVY LINGUINE

Heat 3 tbs of oil in a pan add 2 tbs of minced garlic , stir over a low heat , taking care not to burn . Mash 10 anchovy fillets and add them to the pan . Now add 140 gm of sliced black olives ,( drained if using olives in a jar ) 1 tbs of capers and 400gm tin of diced tomatoes . Season with cayenne pepper to taste . Cover and simmer for 15 minutes over a low heat . Meanwhile bring a saucepan of lightly salted water to the boil and cook 400gm linguine until tender but still firm to the bite . Drain the pasta and transfer to a warmed serving dish Spoon the anchovy sauce into the dish and toss the pasta until well coated . Garnish with chopped parsley .

BABY LEAF SALAD MIX WITH GARLIC

Heat 4 tbs of cooking oil in a large pan over a medium heat . Add 2 tbs of minced garlic and stir until fragrant , take care not to burn . Add the baby leaf salad mix (300gm) and stir until it is well coated with the garlic oil mix ,increase the heat to high and continue to stir until the sald leaf mix is wilted and tender . Now stir through 3 tbs of fresh lemon juice and season with ground sumac and cracked pepper. Serve immediately . This is a great alternative to frozen beans or peas as a side .

SPINACH IN GORGONZOLA SAUCE

Place 1 kg of spinach leaves in a colander and wash under cold running water . Now leave to drain . Melt 30 gm of butter/ marg in a large pan over a medium heat ,stir through the spinach with the water still clinging to its leaves , cover and cook for 3 minutes or until wilted . Stir through 1/2 tsp of ground nutmeg and season with 1/2 tsp of ground sumac. Reduce heat to low In a small saucepan pour in 125ml of dry white wine and 125 ml of milk and bring o the boil , then reduce heat and allow to simmer until slightly reduced , then add 125 gm of gorgonzola cheese crumbled and stir through until melted . Remove the pot from the heat . Beat 2 egg yolks together in a small bowl stir in a little of the hot sauce with 30 gm of butter / marg . Now stir through to combine sauce mixes and spinach, place over a medium heat to warm through and stir through a handful of pine nuts just before serving .( optional )

MARGHERITA SCHNITZEL

I was so out of time but needed to eat and prepare a meal as I was hungry . The freezer was holding coated chicken schnitzels which I grabbed along with frozen chips ...I needed something green on the plate ... so frozen beans it was . Now wih a glass of wine in hand and sharing a stressful week with the beautiful Aussie bullog Ziggy ...... It occured to me ... this schnitzel needed more than grated cheese on top to serve . I placed a greased fry pan on the stove top , added a peeled and sliced onion , trimmed and sliced a capsicum , sliced a kumato tomato and added sliced black olives seasoned this mix wih 1 tbs of minced garlic ... A simple meal ended up as something I would happily serve my guests and no grated cheese to be had (optional ).

VEAL ROLLS PROVOLONE

Ask your butcher for 6 thin veal fillets. Mix together 4 tbs of breadcrumbs , 2 tbs of grated parmesan cheese , 60 gm of grated provolone cheese , 1 tbs of chopped parsley ,1 dsp of minced garlic and 1 lightly beaten egg . Trim the rind and halve 3 bacon rashers , place a bacon piece on each of the veal fillets and spread each with the cheese mixture . Roll up and secure with toothpicks Now heat 4 tbs of cooking oil in a frying pan, add 1 tbs of minced garlic`, 1 green capsicum sliced and saute the rolls until brown all over Remove rolls from pan . Drain off all but 1 tbs of oil from the pan and stir in 2 tbs of flour , '1/4 cup of sweet sherry , 1 tbs of tomato paste, 1 and 1/4 cups of water , 1 tsp of dried basil and salt to taste . Stir until boiling, return the veal rolls to the pan . Reduce heat to a simmer , cover the pan and simmer for 20 minutes . Serve with a mixed grain and vegetables of your choice .

CHICKEN PUFF KIEV

This is a most rewarding meal ..... Please preheat your oven to 220deg C. Cream together 90 gm of butter / marg with 1 tbs of minced garlic , 2 spring onions finely chopped , 1 tbs of finely chopped parsley , 1 dsp of worcestershire sauce and 1/4 tsp ofcracked black pepper . Now shape this mix into an oblong ( about 28 cm ). Wrap this in foil and freeze until firm. You need 4 small /medium sized skinned chicken fillets , which you need to pound until very thin with a meat mallet or rolling pin . Cut the frozen butter mixture into 4 equal portions . Place one portion in the centre of each chicken breast and fold the chicken over the butter so that it is completely encased in a roll shape . Using 2 sheets of ready rolled puff pastry , cut the sheets in half and place a chicken roll on each strip of pastry . Roll up firmly , commencing with folding in the long ends and then rolling the short sides into a parcel . Place seam side down on a greased baking tray , glaze lightly with milk or cream and bake in the preheated oven for 25 minutes or until the pastry is golden brown .

JAFFA NUT MUFFINS

Preheat your oven to 160 deg C Cream together 125gm of margarine/butter with 1/2 cup of castor sugar and 1 dsp of grated orange rind until light and fluffy . In a separate bowl add 2 lightly beaten eggs`, 1 and 1/3 cups of self raising flour ,1/3rd of a cup of orange juice , 60 gm of melted dark chocolate and 60 gm of crumbed walnuts . Using a wooden spoon fold the butter mixture through the chocolate batter Now pour the batter between a greased muffin pan . Bake in the preheated oven for 20-25 minutes or until a skewer inserted comes away clean . I will be making these again .

RICH CHOCOLATE CHEESECAKE

This is not an overly sweet dessert but just perfect with whipped cream anytime of the day . Combine 250 gm of finely crumbed chocolate ripple biscuits with 125gm of melted fairy cooking margarine . Press this mix around the base and sides of a 23cm round flan dish , refrigerate till firm . Place 2 tbs of milk in a small bowl with 125gm of chopped dark chocolate and place in the microwave and zap for 2 minutes stirring twice until the chocolate has melted , set aside to cool slightly . preheat your oven to 160 deg C. Place in the bowl of your mixer 750 gm of cream cheese along with 750 gm of castor sugar and beat until smooth , add 3 lightly eggs , 2 tbs of brandy and the cooled chocolate mixture , mix until combined . Pour into the chilled biscuit base . Place in the preheated oven for 15 - 20 minutes or until set . Remove from the oven and let stand for 10 minutes to cool completely .

I will decorate the cheesecake with cream and or strawberries to serve . This cheesecake freezes really well .

STUFFED EGGPLANT

I used 4 small eggplants for this dish . Wash ,dry and slice eggplants in half . Heat a large pan over aesium heat with 4 tbs of rice bran oil and shallow fry the eggplants , flesh side down until golden brown . Drain the eggplants on paper towelling and then proceed to scoop out the flesh . Place the flesh in a large bowl , add 1 lightly beaten egg , 300gm of lamb mince 1 medium onion , 1 tbs of minced garlic , 2 tomatoes quartered , 1 tbs of tomato paste , 1 dsp of castor sugar and a few drops of sriracha .. mixing well together . Place this mixture into the pan with 1/4 cup of water , cover and simmer for 20 minutes . Now preheat your oven to 180 deg C. When the mince mixture has been simmering for 20 minutes , spoon into the eggplant shells and arrange in a greased ovenproof dish , top up with any remaining mince mixture . Sprinkle with grated cheese and bake for 30 minutes in your preheated oven .

MINESTRONE SOUP

Everyone has their own version of minestrone soup , here is mine . Minestrone is an earthy , filling soup . Melt 3 large tbs of butter / margarine in a large pot . Saute 4 sliced carrots , 4 sticks of celery trimmed and sliced , 2 potatoes roughly chopped , 3 onions roughly chopped ,2 tbs of minced garlic , 300gm of diced bacon ...for 5 minutes . Add 3 litres of beef stock along with 1 x 400gm can (drained) of red beans 1 400 gm of diced tomatoes , bring to the simmer allowing the vegetables to become tender , then add 1 cup of dried macaroni ( shells ) simmer uncovered for 25 minutes . Serve sprinkled with parsley . OPTIONAL ... Add 300 gm of bacon pieces or shredded chicken ..

MINTED PEA and CHICKEN CHOWDER

A quick and easy soup, making use of nutritous fresh vegetables . You will need 2 onions , 2 carrots , 2 sticks of celery trimmed , 2 potatoes ,1/2 celeriac , 3 tbs of margararine / butter , 1 litre of vegetable stock and 2 cups of water . Chop the fresh vegetables roughly. Melt the butter/ margarine in a large saucepan , add the chopped vegetables and saute for 5 minutes . Pour in the stock / water mix and bring to the boil , then reduce heat and simmer for 20 minutes . Now you need to add 3 cups of frozen peas ,2 tbs of dried mint and continue simmering till the peas are tender . Allow to cool and then carefully use a hand blender to process to a smooth puree . Ok make a paste of 3 tbs of wholgrain mustard and 2 tbs of mayonnaise and mix this through 400gm of shredded chicken and stir this through the minted pea chowder . This is a one pot meal served with buttered crusty wholemeal bread rolls.

BRUSSELS SPROUT SOUP

Now I know there is a divide , you either like Brussels sprouts or hate them just like olives or the Collingwood football club . I love all 3 of the pre mentioned . This soup is absolutely amazing and easily prepared . Place 1 kg of brussels sprouts that have been trimmd and halved in a large pot along with 2 onions peeled and sliced , now pour in 6 cups of chicken stock , bring this to the boil and then allow to simmer until the sprouts are tender ( softened ) Season with salt and dried marjoram to taste . Allow to cool . Puree with a hand blender and then add 300 ml of sour cream , pure till smooth . I completed the soup with the addition of 300gm of bacon pieces . I am excited to share this dish , if there is any left!

SATURDAY NIGHT AT THE MANOR

King snapper portions in a Japanese curry , served with a brown and black rice medley . A Japanese curry is prepared with soy sauce , curry powder , red wine, garlic cloves sliced and apple cubes .

CARROT , CELERIAC AND HONEY CREAM SOUP .

Slice 1 kg of carrots , 1 medium celeric peeled and sliced and place into a saucepan along with 1 litre of vegetable stock , 1/2 cup of honey , 1 and 1/2 tbs of minced garlic , 1 tsp of ground mace . Bring this to the boil and then reduce heat and simmer for 30 minutes or until the carrots are tender . Season with salt and cracked pepper to taste . Carefully puree with a hand blender , gently reheat and stir through 300ml of cream continue to reheat ( do not boil ). Sprinkle with chopped parsley to serve .

MEATBALLS IN A RED WINE SAUCE

Combine 1 kg of ground mince with 1/2 cup of wheat germ, 1/2 cup of bread crumbs, 1 tsp of dried rosemary ,1 tsp of salt , 1 tsp of dried oregano , 1 tsp of marjoram and 1/2 tsp of mustard in a large bowl . Add 1 onion peeled and chopped , 1 tbs of minced garlic , 1/3 cup of milk , 1 dsp of worcestershire sauce and a dash of tabasco / sriracha. Mix well to combine and then shape into golf ball sized rounds . Roll the balls in 1/4 cup of plain flour and the set aside . Now fry off 200gm of bacon piecesin a large pan and then add the meatballs Add 375 ml of water , 1/2 cup of red wine and 1 tbs of castor sugar , cover and simmer for 25 minutes . Make a smooth paste with 1/4 cup of water and 1 and 1/2 tbs of flour , stir this paste into the pan and cook over a low heat until slightly thickened . I served this with mixed vegetables and couscous .

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SPICED LAMB CUTLETS

Cutlets are delicious and the spiced sauce makes this dish really special . Preheat your oven to 160 deg C Combine 2tbs of tomato sauce , 2 tbs of honey , 2 tbs of tamari ( light soy sauce ), 2 tbs of plum jam ,1 tbs of mustard powder ,1 dsp of worcestershire sauce in a bowl . Mix the ingredients well. Brush each cutlet with the sauce on both sides Arrange lamb cutlets in an ovenproof bowl , that has beeen sprayed with cooking oil . Now spoon over the excess sauce, place the dish in the preheated oven an bake for 20 minutes .( or to your likeness ) To serve spoon excess sauce over cutlets . Sprinkle with sesame seeds and fresh rosemary . I served the cutlets with sliced and grilled zucchini .

LEEK , TOMATO AND CHICKEN SOUP .

Leeks have a delightful flavour and combine well with tomatoes . I used my slow cooker to cook the soup allowing the flavours to develop . You will need 4 leeks finely chopped ( white part only ), place in the slow cooker and cover with 5 cups of chicken stock . Now add 2 kg of fresh tomatoes that have been skinned and chopped evenly . Add 2 cups of pulled chicken and 1/4 cup of wholgrain mustard mayonnaise Season with 1 tsp of salt , 1/2 tsp of lemon pepper , 1/4 cup of chopped fresh basil,mint, 1 tbs of stevia , 1 tbs of minced garlic. Stir to combine . Switch your slow cooker to high , cover and let simmer for 4.5 hours without removing the lid . Serve with crusty bread .

CHAI TEA

Green tea leaf ,cardomon pods ,cinnamon bark , safron strands and a drizzle of rose water . Pour over boiling water letting the aromas escape and pour yourself a cup of the soothing blend .