LAMBS FRY WITH HERBS

Season 2 tbs of flour with salt and papper . Now coat 500gm of sliced and trimmed lambs fry . Heat 2 tbs of oil in a pan and fry the lambs fry for 2 minutes on each side , then set the lambs fry aside . Add 2 peeled and chopped onions to the pan and cook till softened , then add 2/3 rds cup of dry red wine , 2/3ds cup of beef stock, 2 tbs of tomato paste ,1 dsp of dried thyme and cracked black pepper . Stir to blend and bring to the boil . Return the lambs fry back to the pan along with 2 skinned and sliced tomatoes and simmer for 15 minutes or until the liver is tender . Place the liver onto warmed plates and pour the sauce over . Sprinkle with chopped parsley to serve .

BACON AND NUT RING

N.B.... For a vegetarian version of this dish , replace the bacon with cheese . Preheat your oven to 180 deg C. Heat 2 tbs of rice bran oil in a pan add 1 chopped onion, 1 tbs of minced garlic , 125gm of chopped bacon pieces and 2 celery sticks chopped . Fry till the celery and onion have softened . Stir through 3/4 cup of tomato juice and 1 tbs of wholemeal flour . Continue stirring until the mixture thickens . Now add 2 cups of wholemeal breadcrumbs , 125 gm of granulated nuts , 1 tbs of chopped or dried parsley , 1 lightly beaten egg and 1 tbs of rolled oats . 1 tsp of both salt and cracked black pepper , mix thoroughly . Press the mixture into a greased 19cm ring mould and cover with foil . Cook in the preheated oven for 1 hour . Turn out onto a warm serving plate and gress with baby spinach leaves . Can be served hot or cold .

OREO BIRTHDAY CAKE CHALLENGE

I had a premade mud cake in the freezer , which I had sliced into 24 squares before freezing. I was given 5 packets of oreo biscuits (133gm each )and 2 tubs of premade vanilla icing . My first thought was to make a no bake cheesecake , but I was told the birthday boy did'nt like cheesecake . So I secured the chocolate mud cake slices on the serving board with oreos placed in between the slices and made a boarder around the cake with oreos . I crumbed one packet of oreos , whipped 600 ml of cream until thickened and added the 2 tubs of premade icing . I spooned the oreo crumb through the creamed mixture . Then I piped this mixture around the base of the cake and on top of the layered oreo cake . I then added another layer of oreo biscuits on top and bagged a dob of the icing cream on top of each biscuit . Then finished off with a flaky chocolate crumb all over.

ALMOND SLICES

Preheat your oven to 180 deg C . Spray an 18 X 28 cm slice pan and lightly sprinkle with fine polenta and line the base with a sheet of short crust pastry . Spread 2 tbs of raspberry jam over the pastry . Using your electric beater mix together 1 and 1/4 cups of castor sugar , 1 and 1/2 cups of almond meal ,1/4 cup of rice flour and 3 lightly beaten eggs . Beat for 4 minutes until the mixture is smooth and creamy , spoon this mixture evenly onto the jam . Sprinkle lightly with flaked almonds . Bake in the preheated oven for 35 minutes or until golden . Cool in the pan , then cut into slices and leave in the pan until cold .

TOMATO, MUSHROOM & SPINACH PILAU

Melt 1/4 cup (60gm ) butter / marg in a pan over a medium heat . Add 2 onions peeled and finely chopped , along with 2 tbs of minced garlic . Cook these stirring occasionally until the onion softens . Now add 375 gm of button mushrooms , sliced in half and continue to cook until the mushrooms soften . Add 1 dsp of ground cinnamon , 1 dsp of ground cloves ,and 1 dsp of ground cardamon . Can you smell the aromas already ? Right now add 250 gm of pre cooked brown rice , the juice and grated rind of 1 lemon and 1 x 400gm can of diced tomatoes(optional ) and 500ml of vegetable stock . Ok now cover the pan and simmer gently until the liquid reduces ... at this stage add 300gm of fresh baby spinach leaves ...stir through until the spinach is wilted .

APPLE CRESCENTS

I used puff pastry sheets to make this very old recipe and it is so easy to prepare . Preheat your oven to 200 deg C . Cut out as many 10cm (4")rounds as possible . So as not to waste the trimmings , press them together and roll out again. Peel and core 300gm of cooking apples . Coarsley grate the apples and mix with 1 tbs of castor sugar . Place 1 tbs of the apple mixture in the centre of the pastry rounds . Dampen the edges of the pastry with a little water and fold to make half circles . enclosing the apple, sealing the edges . Brush lightly with water and sprinkle with castor sugar . Place the crescents on a well sprayed and lightly sprinkled with fine polenta ,baking tray . Bake in the preheated oven for 15 minutes or until golden brown . Transfer to a wire rack and leave to completely cool . When cool carefully split the crescents along the join and pipe in whipped cream .

5 DAY CHALLENGE (5)

DAY 5...SATAY CHICKEN So here we are onto the fifth meal all evolving from my primary ingredient ...PUMPKIN . I made a simple satay sauce with peanut butter , a little chilli powder ,ground coriander mixed with soft brown sugar and 200ml of coconut milk . I heated these and stirred till the sugar dissolved and the sauce thickened slightly ....I let it cool then stirred through the cold chicken ragu and topped with chopped walnuts . This end meal is delicious , rememeber the longer a meal sits in the refrigerator the greater the flavour .

5 DAY CHALLENGE (4)

DAY 4 . ..CHICKEN RAGU The pasta and vegie dish for tea last night was delicious . Today I am adding 510 gm of cooked chicken fillet shred . The chicken fillet was cooked and seriously cooled before adding to the pasta and vegetable base . Only add cooked and cooled ingredients to the 5 day evolving pumpkin nut soup which is kept cold and covered in the refrigerator .

5 DAY CHALLENGE (3)

DAY 3 .......VEGETABLE PASTA DISH . I now have 1/2 the original amount of pumpkin soup remaining . Today I steamed 500gm pack of brocoli and cauliflower florets with a thinly sliced red capsicum , and boiled 3 cups of spiral pasta . I drained both the pasta and vegetables , then stirred them through the refrigerated pumpkin soup base with a dsp of dried lemon myrtle .

5 DAY CHALLENGE .(2)

Day 2 .....CRUMBED CHICKEN I used 2 skinless chicken fillets sliced in 2 . I placed 1 soup ladel of the nut pumpkin soup into a bowl and filled a wide brimmned bowl with panko crumb . I used paper towel to pat dry the chicken fillets and then dipped them in the pumpkin soup mix and then coated with panko crumb. I oven baked the crumbed chicken fillets in a pan with a good drizzle of peanut oil .

5 DAY CHALLENGE (1)

DAY 1... NUT FLAVOURED PUMPKIN SOUP . I chose a large butternut pumpkin, peeled and cut into chunks , placed in a saucepan along with 2 medium onions peeled and sliced , 2 potatoes peeled and sliced , 2 stalks of celery trimmed and sliced 1 dsp of dried nutmrg . Cover with water and boil till the vegetables are soft then add 1 tbs of minced garlic , 2 tbs of honey and 1 tbs of peanut butter . Now use a stick processor to puree the contents of the pot . Season to taste with cracked black pepper .

SATURDAY AT THE MANOR BREAD BAKING (2)

BREAD BAKING (2) By the way I do have a bread maker ,but never use it , I prefer to oven bake . Preheat your oven to 220 deg C and the room temperature of your kitchen not cool/cold . Place the dough on hook on your elecetric mixer . Pour 350 ml of lukewarm water (30 deg C) in the bowl of your electric mixer , then add 600 gm of bread flour and finally 1 dsp of yeast .The ingredients must always be added in that order . Now beat the mixture fairly rigorously for 15 minutes , the dough should be elastic and when streched , letting the light through . I leave the dough in the bowl and cover it with a dry , clean tea towel. It will double in size , give it 40 minutes . While waiting for the dough to swell , grease the baking dish you are going to bake your bread in or baking tray you are going to bake your bread on . Once the bread dough has swollen I put the dough hook back down and degas the dough . Now remove the dough and shape it the pan or baking tray use are using and leave it sit till it has swollen again to double in size . Then place in the well preheated oven and bake for 30 minutes , your bread will be golden and when tapped with your fingers your loaf should sound hollow . Turn out on to a wire rack and cool completely . I purchase bread flour in 10 kg bags , but it can be purchased in smaller quantities and you have the choice of German rye , crusty white , wholemeal... etc. Making bread is the best way to make the best of a wanton weekend and fill your house will the aromas of freshly baked bread . You can do this and it is the most enjoyable experience to make your own bread and eat it !!

SATURDAY AT THE MANOR BREAD BAKING (1)

BREAD BAKING (1) Today I made 4 loaves of bread . A ring loaf , a cob loaf , a tin loaf , and a French stick which I divided in 2 and then sliced each bread stick part way through and spread each piece with butter , and repeated the procedure with a mix of smokey paprika , garlic and creamed cheese . Finally repeated the procedure for a third time with a mix of finely chopped herbs and grated parmesan . I placed the loaves on foil wrap and butter coated the smokey paprika and garlic pull aparts and wrapped firmly . These are now oven ready and can be served as an entree or a side to to any meal . The loaves and the pull aparts can be frozen . A day well spent .

LEMON GINGER CAKE

Preheat your oven to 160 deg C. Heat 2/3 rds cup of honey and 125gm of marg / butter until just melted , remove from heat and then stir in 2/3rds cup of lemon butter and 1 lightly beaten egg .Then set aside until cold . Place 2 cups of plain flour , 1 dsp of baking powder and 1 tsp of ground ginger , together in a large bowl . Pour in the syrup mixture and beat until thoroughly blended . Pour the batter into a greased 20cm square pan , lightly coated with fine polenta , or greased and lined with baing paper . Bake for 45 minutes or until firm to touch . Turn out on a wire rack to cool . Delicious .

APPLE AMBER

Preheat your oven to 160 deg C. Peel, core and slice 500gm of green apples and place on a pot with 1 tbs of water and 1/4 cup of castor sugar , cover and cook gently to a pulp, stirring occasionally . Then beat with an electric beater until smooth . Beat in 2 lightly beaten egg yolks , the grated rind and juice of 1/2 lemon . Pour the batter into a 2.5 cup ovenproof dish , sprinkle really lightly with fine polenta . Now make the meringue , whish 2 egg whites until stiff . Whisk in small amounts 1/2 cup of castor sugar . Pile on top of the lightly scattered polented on top of the apple mixture . WHY ?, the polenta because you need the meringue to have a reason to cling to the apple topping , it won't be gluggy because you only gave a fine sprinkle over the apple puree . Bake in the preheated oven for 25 minutes or until the meringue is golden tipped . You can serve warm or cold .

DUTCH HONEY CAKE

Preheat your oven to 180 deg C. Mix 1 cup of wholemeal self raising flour with 1 tsp of baking powder , 1/4 tsp of salt in a bowl and now rub in 90 gm of margarine until the mixture resembles breadcrumbs . Now add 6 tbs of clear honey ,1/3 cup of soft brown sugar ,1 lightly beaten egg , and 2 tbs of milk . Beat thoroughly for about 2 minutes , until the mixture is smooth and creamy . Pour the mixture into a well greased and lined 18cm (7") square pan and sprinkle with flaked almonds . Bake in the preheated oven for 30 minutes or until firm to touch . Carefully turn out and cool on a wire rack .

HONEYED PARSNIPS

Preheat your oven to 180 deg C. Bring a large saucepan with water to the boil . Add 8 parsnips , bottom trimmed , not peeled but quartered and cook for 5 minutes . Drain thoroughly . Pour 3 tbs of rice bran oil into a shallow ovenproof dish and add the parsnips and drizzle the parsnips with 3 tbs of honey . Roast in the preheated oven and bake for 40 minutes or until the parsnips are golden brown and tender . These are delicious with any seafood , red or white meat .

STICKY TOFFEE PUDDING

It is definately the weather for puddings . You can make this pudding in a cake pan or a traditional pudding pan or in individual dessert pots . If using a pudding pan , instead of baking in the oven place a lid over the the pudding pan and set in a large pot and fill with water to cover the puddding pan . cover the pot with a lid . Heat over a medium heat and simmer for 35 minutes . To make the puuding place 75 gm of sultanas , 150 gm of chopped dates with 1 tsp of bi carbonate of soda in a heatproof bowl and cover with boiling water and leave to soak . Preheat your oven to 180 deg C . If using a round 20 CM (8") cake pan spray with cooking oil or grease with marg / butter . Using an electric beater mix together in a separate bowl 2 tbs of butter/ marg with 200gm of soft brown sugar , until creamy . Then fold in 2 lightly beaten eggs alternatively with 200 gm of self raining flour . Now drain the soaked fruits and add to the bowl and mix through . Spoon the mixture into the preapared pan . Transfer to the preheated oven and bake for 35 mintes . The pudding is cooked when inserted into the centre comes out clean . To prepare the sauce , melt 2 tbs of butter/ marg in a small saucepan over a medium heat , stir in 175 ml of cream and 200gm of soft brown sugar . Stir continually until the sugar has dissolved and the sauce has thickened about 5 minutes . Turn your pudding out onto a serving plate and pour over the sauce . To serve top with grated orange rind and thickened cream . ENJOY ...!!

SUNDAY AFTERNOON SAUSAGE ROLLS

A cold wintry Sunday afternoon at The Manor . I found some left over sheets of puff pastry in the freeer and a packet of beef sausages ( 500gm ). Preheated the oven to 180 deg C. I defrosted the sausages and left the pastry sheets to defrost in the refrigerator. I removed the casings from the sausages and sliced the 2 pastry sheets in half . I mixed the sausage mince with 1 tbs of bush curry and 1 dsp of lemon myrtle . Then I divided the beef mince mixture down 1 side of each of the four half slices of pastry and rolled them up . I sprinkled the rolled pastry with poppy seeds . and sliced each roll in 5 ( optiional ) Then baked in a well preheated oven .... until the pastry was golden , 30 mimutes .

PS Did I mention how good the aromas were ?

CHINESE SPARE RIBS

Today I purchased 1 kg of pork ribs from the supermarket meat department . I sliced the ribs to separate them and placed them in a large ovenproof dish . I then mixed 4 tbs of soy sauce with 3 tbs of muscavado sugar , 1 tbs of peanut oil , 1 tbs of minced garlic , 1 dsp of Chinese 5 spice powder and 1 dsp of minced ginger in bowl . Then I poured this over the ribs , covered the dish with cling film and then placed in the rerigerator to marinate for 6 hours The longer you marinate the better the flavour . I prehaeted the oven to 180 deg C . Make sure the ribs are are well covered on both sides with the marinade . Bake in the preheated oven for 30- 40 minutes . To serve garnish with shredded spring onion ( optional ) These are so good !!!

CHOW MEIN

Boil 250 gm of egg noodles in water according to packet instructions , then drain and sprinkle with 1 tbs of rice bran oil . I sliced 250 gm of cooked pork fillet into thin shred ( alternatively you can use chicken tenderloins ) Heat 3 tbs of rice bran oil in a large pan or wok , add the noodles with 1 tbs of soy sauce remove to a warmed serving bowl and keep warm. Add an extra 2 tbs of rice bran oil, to the pan /wok with the pork / chicken and add 125 gm of French green beans , (trimmed) along with 1/2 tsp of salt , 1 tsp of sugar ,1 tbs of chinese rice wine , 1 tbs of soy sauce and 1 spring onion finely chopped . Stir the mixture in the wok / pan adding a little chicken stock if necessary , now pour this mixture over the noodles and sprinkle with sesame oil and 1 spring onion finely shredded . Chow mein can be served either hot or cold with or without chilli sauce . Tea is looking good tonight !!

EASY MISSISSIPPI MUD PIE

I used a premade pastry case 23 cm (9"). Preheat your oven to 160 deg C. Line the pastry case with baking paper and fill with uncooked rice or baking beans and bake for 15 minutes . Remove the paper and baking beans and cook for a further 10 minutes until crisp. To prepare the filling beat together 175 gm of butter/marg with 350 gm of soft brown sugar until thick and creamy , then beat in 4 tbs of cocoa powder and 4 lightly beaten eggs . Now beat in 150gm of melted plain chocolate with 1 tsp of chocolate essence and 300ml of cream until thickened . Pour the mixture into the pastry case . Bake for 45 minutes or until filling has set gently . Let the mud pie cool completely , cover with whipped cream and decorate with chocolate flakes . Keep refrigerated until ready to serve .

CHOCOLATE MOUSSE

Break 300gm of plain dark chocolate into small pieces , place in a heatproof bowl along with 1 .5 tbs of butter/ marg place in a microwave and melt in 30 second bursts , stirring until smooth . Stir in 1 tbs of brandy and leave to cool slightly . Add 4 egg yolks and beat until smooth . in a separate bowl, whisk 4 egg whites until stiff peaks have formed . Now fold the stiffened egg whites through the chocolate mixture . Divide the chocolate mixture between 4 small serving bowls . Transfer to the refrigerator and chill for 4 hours until set . To serve dust with cocoa powder .

PEAR AND WALNUT SLICE

Preheat your oven to 180 deg C . Spray and line a 11' x 7" slice pan . Place 2 medium pears peeled , cored and finely diced in a bowl along with 100gm of dried apricots finely diced ,75 gm of chopped wanuts , 1/2 cup of plain flour and 100gm of soft brown sugar and mix together . Melt together 25 gm of butter/marg with 1 tbs of honey , then gently stir through the flour and pear mixture along with 1 beaten egg . Pour this mixture into the prepared slice pan and bake for 40 minutes or until golden and cooked through . Leave to cool in the pan before slicing . Sprinkle with icing sugar to serve ...optional .

BRUSSELS SPROUTS WITH BUTTERED CHESTNUTS .

NB....Take care when purchasing the canned / or bottled chestnuts that they are not the sweetened ones . Whole chestnuts are available on line , health food stores or in the Asian food aisle in the supermarkets . Boil 500 gm of trimmed Brussels sprouts for 10 minutes , drain thoroughly . Melt 4 tbs of marg / butter in a large pan , stirring for 3 minutes . now add 200gm of whole chestnuts ( drained ), along with a pinch of nutmeg . Season with salt and pepper and stir well and continue to cook until everything is heated through . Transfer to a warmed serving dish , scatter with flaked almonds and serve .

BROWN RICE RISOTTO

Peel and chop onion . Heat pan with a glug of oil over a medium heat . Add 1 tbs of minced garlic and the chopped onion and cook till the onion softens , add 125 gm of chopped bacon . Then add 375 gm of sliced mushrooms , keep a close eye on the pan , as you don't want anything burning . Continue to stir , allowing mushrooms to dehydrate and soften . Add 1 tsp of tumeric , 1 tsp of cumin , 1 tsp of coriander , stir through . Add 520 gm of condensed mushroom and chicken soup OR 500ml of cream . Reduce heat to medium low and stir to combine . Add 85 gm of finely shred chicken and 125 ml of dry sherry . Pour 250 gm of cooked brown rice into the pan . Stir in gently and thoroughly , add 1 tbs of chia seeds ( chia is an ancient grain which will naturally thicken the risotto ), leave to simmer and reduce . Cool and refrigerate till you are ready to serve . Reheat over a low heat and serve in warmed bowls This is so good .

GOURMET FISH CAKES

Mash 4 potatoes with 2 tbs of rice bran oil and 1 tbs of garlic .... OR alternatively 2 cups of deb instant mash potatoes in 2.5 cups of boiling water with 2 tbs of rice bran oil and 1 tbs of garlic mince . You can use 400gm can of salmon or 1 skinless salmon fillet ( 250-300 gm ). If using fresh salmon , cook over a medium heat , about 5 minutes each side . If using tinned salmon , drain and remove any bones and flake with a fork . Place salmon in a large bowl and pull apart with a fork . Add mashed potatoes , 2 dsp of dried chives , 1 lightly beaten eggs , 3 tbs of lemon juice , 1 cup of spinach leaves ( processed ), season with dried lemon myrtle and a tsp of bush curry . Now shape mixture into round shapes . Beat 2 eggs lightly in a small bowl. In another bowl add 1 cupful of breadcrumbs ( 1/2 cup of panko crumbs , 1/2 cup of breadcrumbs ) Dip the fish cakes in the egg wash and coat with the breadcrumbs and sprinkle will dried dill. Chill the fish cakes before cooking . To cook ....oven bake in a preheated oven 180 deg C, sprayed with cooking oil on an oven tray OR spray cakes and place under a grill , or cook over a medium heat in a pan with a little oil .

HONEY AND GINGER PRAWN SKEWERS

Soak 8 bamboo skewers in water for 20 minutes . Shell 1 kg medium sized green king prawns leaving the tails on ; devein prawns . Add 1 tbs of minced garlic , 1tbs of minced ginger ,1/4 cup of honey in a plastic bowl along with 2 tbs of lemon juice , 1 dsp of soy sauce , 1 tbs of oil and cracked black pepper . Add the prawns and stir gently to cover all the prawns . Cover and marinate in the refrigerator for 1.5 hours . Thread 4 prawns onto each skewer through 2 sides . Cook under a warmed grill on high for about 2 minutes each side . The prawns will turn pink when they are cooked , then remove to a warmed plate . The remaining marinade may be bought to boiling point , adding a little water then drizzle over the skewers . Serve on a bed of mixed salad greens .

SWEET MISTY CORN CHOWDER

Fry off 1 peeled and chooped onion , 4 trimmed celery stalks , 1 tbs of minced garlic in 3 tbs of rice bran oil . Place these in a large saucepan with 500gm of grated potatoes . Add 1 can ( 400gm ) of creamed corn and 1 can ( whole kernal corn ) Plus chicken stock ( fill one of the empty corn cans ) !/2 cup of frozen peas . Slowly bring to the boil and simmer till the potato starts to break down . In a small bowl mix together 1 tsp of bush curry , 1 tsp of ground cumin, 1 tsp of ground coriander , 1 tsp of mustard seeds and 1 tsp of ground tumeric . Mix together and add to the chowder . Taste and season with salt and pepper . Cool , refrigerate before gently reheating . The flavours will develop the longer it stands .

STEAMED JAM PUDDING

Combine 125 gm of self raising flour with 60 gm of castor sugar in the bowl of your mixer , along with 60 gm of suet . Pour in 1 lightly beaten egg mixed with 3 tbs of milk . Mix on a slow speed until evenly blended . Grease a 2.5 cup pudding basin . Place 3 tbs of apricot jam on the bottom of the basin . Now spoon the batter on top . Cover with a lid or greased foil and steam for 1.5 hours Invert on to a serving dish and spoon over 3 tbs of apricot jam . Serve with cream and or ice cream .

CHICKEN BREASTS NICOISE

You will need 4 chicken breasts , skinned and halved . Saute chicken breasts in a large frypan with 1/4 cup ( 1/2 butter and 1/2 oil ), turning once . Remove from pan and set aside adding 4 tbs of lemon juice . Place 1 red capsicum , 1 small onion , both coarsley chopped with 2 tbs of minced garlic , in the frypan and cook over a medium heat , stirring constantly until vegetables are tender ( about 5 minutes ). Now add 3 tomatoes , peeled and cubed , 250 ml of dry white wine , 1/2 cup of chopped parsley , 90 gm of sliced kalamata olives , 1 tsp of dried basil and 1 bay leaf . Simmer for 15 minutes .. Add the chicken fillets and simmer gently until tender . Serve with a grain of your choice or buttered noodles . #Chicken and the sauce can be prepared to this point , covered and chilled separately . About 30 minutes before serving , return sauce to frypan , and proceed with recipe .#

MANDARIN AND ALMOND FLAN

Preheat your oven to 160 deg C . I used a premade pastry case (9"), which I baked blind in a hot oven for 15 minutes . To prepare the filling I beat 2 eggs together with 1/2 cup of castor sugar on high speed for 5 minutes until thick and creamy . Then I added 2/3rds of a cup of cream , 1 cup of almond meal , 2 tbs of lemon juice and 1/2 tsp of lemon essence , 1/2 tsp of almond essence and continued to beat until smooth . Now pour the almond mixture into the flan . Bake in the preheated moderate oven for 1 hour or until firm to the touch . Cool completely before adding the topping . I drained a 410 gm can of mandarin segments and bordered the flan with the segments and used the excess segments in the centre . Fished off by adding thickened cream , flaked almonds and a sprinkle of cinnamon sugar .

SPONGE CAKE

Preheat your oven to 180 deg C. Grease and line 2x 7"(18 cm ) sandwich pans . Mix together 1/2 cup of plain flour with 1/2 tsp of baking powder and set aside . Now add 3 lightly beaten eggs to the bowl of your electric mixer with a 1/3 rd of a cup of castor sugar and beat for 5 minutes giving you a thick and creamy mixture . Using a metal spoon now fold through the flour and baking powder mix . Divide the batter between the 2 sandwich pans . bake in the preheated oven for 15 minutes . Cool on a wire cooling rack . When cool sandwich with jam and cream or butter icing .