LEMON DELICIOUS

Preheat your oven to 180 deg C . Spray / brush a 1 litre ovenproof dish . Using your electric beater , beat together 3/4 cup of castor sugar , 3 egg yolks and 1 tsp of grated lemon rind . Beat until the mixture is light and creamy . Now add 1/3 cup of self raising flour . Use a wooden spoon to stir until just combined . Stir through a 1/4 cup of lemon juice , followed with 3/4 cup of milk . Stir to combine . Using a separate bowl beat the 3 egg whites with an electric beater until firm peaks form . Now fold the egg white mixture to the flour mix with a metal spoon until just combined . Spoon the combined mixture into the prepared ovenproof dish . Place the dish into a deep baking dish . Pour boiling water in the deep dish coming up one third of the sides of the dish. Bake for 1 hour in the preheated oven . A classic dessert .

PEANUT CORNFLAKE COOKIES

Seriously these are the best , a cookie in every definition . Plus so easily prepared . Preheat your oen to 180 deg C Grease and line 2 oven trays . In a large bowl combine 395 gm can of sweetened condensed milk 140 gm ( 1/4 cup ) of crunchy peanut butter . Once combined add 120 gm ( 3 cups ) of cornflakes . Now drop tbs of the mixture , 5 cm apart onto the oven trays . Bake for 12 minutes . Leave to cool on the trays . Place 120 gm of chocolate ( your choice ) into a small saucepan and melt over a low heat . Lightly dip the cooled cookie surface into the melted chocolate . Stand at room temperature until the chocolate sets .. These are delicious , and I keep them in the refrigerator.

MONTE CREAMS WITH STRAWBERRY JAM

Preheat your oven to 180 deg C. Line 2 baking trays with baking paper . Cream 125gm of butter / marg with 115 gm of castor sugar , with electric beaters until light and fluffy . Add 60 ml ( 1/4 cup )of milk and beat until combined. Sift 185 gm of self raising flour with 30gm of custard powder and add to butter mixture along with 30 gm ( 1/3 cup ) of desiccated coconut . Mix to form a soft dough . Roll 1 dsp of the mixture into balls . Place on trays press with a fork , dip the fork in a little extra custard powder occasionally to prevent it from sticking . Bake for 15 -20 minutes , or until just golden . Transfer to a wire rack to cool completely . THE FILLING ....... To make the filling , beat 75gm of softened butter / marg with 85gm of icing sugar , until light and creamy . Beat in 1 tbs of milk . Spread one biscuit with 1/2 tsp of of the filling and the other with 1/2 tsp of strawberry jam , then press together .

PICKLED BEETROOT

Wash 1 bunch of beetroot and cook in a pot of salted boiling water until tender and skins are easily removed . Set aside to cool . Shred 1 small carrot and place in a bowl and microwave for 2 minutes . Now place in a small saucepan 1 cup of brown malted vinegar ,1/2 cup of water ,1/2 cup of sugar , 1/2 tsp of cinnamon , 1 bayleaf , 2 whole cloves and 6 peppercorns . Bring the mixture to the boil and then reduce the heat ans simmer for 5 minutes . Meanwhile peel and chop the betroot into chunks and combine with the shredded carrot . Divide and pack ( without pressing )the mixture between your clean jars . Strain the vinegar mixture and pour over the beetroots and seal . Once opened store in the refrigerator .

A TART TOMATO RELISH

Coarsley chop 6 pieces of naked ginger . Use a knife to thinly slice the rind off a lime and chop finely . Chop the rind finely with a knife . Slice the pith from the lime and discard Thinly slice the zest of the lime into a medium saucepan along with the thinly sliced and chopped rind. Slice 6 pieces of naked ginger very finely and add to the saucepan . Add 500 gm of cherry tomatoes , 250 gm sliced in half , 250 gm just trimmed . Add 125 gm of muscavado sugar to the pan , 120 ml of white wine vinegar and 1 tsp of salt . Bring the mixture to the boil over a medium heat , stirring until the sugar dissolves . Continue to simmer for 45 minutes until the liquid has evaporated and you are left with a relish that is thick and pulpy . Spoon into clean jars and cover with a lid . Store in a dark place for a 4 weeks and refrigerate after opening . This will enlighten your taste buds .

ANZAC BISCUITS

Preheat your oven to 160 deg C. Line 2 oven trays with baking paper . place 1 cup of plain flour in a large bowl along with 1 cup of rolled oats , 3/4 cup of desiccated coconut and 3/4 cup of castor sugar , stir until well combined . In a small saucepan combine 15 gm of butter / marg with 1 tbs of golden syrup and stir over a medium heat until melted . In a small bowl mix 1 and 1/2 tsp of bi carb of soda with 2 tbs of boiling water . Add the bicarb mixture to the syrup mixture , now add the flour mixture and stir until well combined . Shape level tbs of the mixture into balls and the slightly flatten , placing on prepared trays about 6cm apart . Bake 15 - 20 minutes or until crisp and golden . Remove from the oven and stand for 3 minutes , loosen the biscuits and cool on a wire rack .

CHICKEN IN A TANGY LIME MARMALADE SAUCE

Put 500gm of chicken thigh fillets sliced into strips in a bowl along with 2 tbs of minced ginger ,4 spring onions thinly sliced and cracked black pepper to taste . Toss well to combine . Heat a large pan and add 1 tbs of rice bran oil / canola oil , swirl to coat the pan . Add the chicken mixture and cook until golden brown , adding more oil as needed . Remove the chicken from the pan and set aside . Chop and thinly slice 1 red capsicum and add it to the pan with 1 tbs of white wine vinegar, 1 tbs of your favourite marmalade , 1 dsp of grated lime rind and finally 1 dsp of lime juice . Season to taste with cracked black pepper (and cayenne pepper optional ). Mix together and add the chickrn , cook uncovered till heated through over a low heat .

BANANA JAM

Do not peel , top and tail 1 kg of really ripe bananas , wash the skins and pat dry with paper towelling . Chop the bananas and place in a large pan with 100ml of fresh lemon juice . Stir through 750 gm of castor sugar . Bring to the boil and cook over a medium heat for 30 minutes . Reduce heat and simmer for a further 30 minutes or until the jam is thick . Spoon immediately into clean jars and seal . Label and date . Store in a cool dark place for 6-12 months and refrigerate after openening .

PASSIONFRUIT SPONGE

Preheat your oven to 180 deg C . Spray 2 shallow 20 cm round cake pans and line them with baking paper . Dust lightly with flour and shake off excess flour . Sift to combine 1/3 cup of cornflour with 1/3 rd of plain flour along with 1/3 self raising flour ..Set aside . Using your electric beater , beat 4 eggs ( at room temp ) with 2 tsp of finely grated lemon rind ... until thick and pale ..about 5 minutes . Now gradually add 2/3 cup of caster sugar and mix until the mixture is pale , yellow and glossy . Now this is the important part , using a metal spoon ,GENTLY fold in the the flour mix ( do not beat ) Spread the mixture evenly into the pans . Bake for 15 minutes in the preheated oven until lightly golden and are pulling from the sides of the pans . Leave for 3 minutes before transferring to a wire rack to cool . To prepare the filling , use your electic beaters to beat 3/4 cup of cream until stiff peaks form . Spread the cream over 1 layer of the sponge cake . Place the remaining sponge layer on top . To prepare the passionfruit icing ..... Combine 1 and 1/4 cups of icing sugar with 15gm of softened butter / marg and 2 tbs of pasionfruit pulp ......and stir until the icing is smooth and glossy . Spread icing over the top of the sponge with a flat bladed knife .

NO EGG SODA CAKE .

Preheat your oven to 180 deg C. In a bowl mix together 300gm of plain flour ( 2 cups ) , 125 gm of raisins , 150gm of sultanas and 150 gm of mixed peel . Stir in 220gm of castor sugar ( 1 cup ) ,1/2 tsp of bicarb of soda , 1 tsp of ground cloves ,1/2 tsp of nutmeg . Add 1 dsp of apple cider vinegar and 250 ml of milk ( 1 cup ) . Mix to form a stiff batter . Spoon into a greased log pan and bake for about 1 hour or until a skewer inserted comes out clean . An oldie but a goodie ....

TERM 2 COOKING CLASSES RETURN APRIL 26 TH / 27TH

We will be returning to class with a preparation of a tart tomato relish and pickled beetroot . You will need to contact Churchill Neighbourhood Centre 51203850....to enrol . Please bring cleaned jars , smaller jars are the best ( around 260 gm size ). You will need at least 12 jars . Term 2 , and Autumn recipes abound .

CARIBBEAN PINEAPPLE

Place 2 tbs of raisins in a heatproof bowl and pour over 4 tbs of rum . Set this aside to soak and plump up the raisins . Break up 175 gm of good chocolate into small pieces . Now cut off the leafy top and the base of the pineapple ,stand the pineapple upright and slice of the skin. Removing any remaining 'eyes' with a small knife . Slice the pineapple in half lengthways and cut out the hard woody core , then slice the flesh . Arrange the pineapple on a baking tray lined with baking paper in a single layer and dot with a small amount marg/ butter . Cook under a preheated grill until beginning to brown , turning once . Now to prepare the sauce place 6 tbs of golden syrup in a small saucepan over a low heat with 4 tbs of marg/butter , the rum and raisin then add the chopped chocolate and stir until smooth and melted . Divide the pineppple slices onto warmed serving plates , spoon over the chocolate sauce and top with a sprig of mint . Very classy ...

THAI BANANAS

It is mid April and the fuchsia plant is in flower at The Manor, which I used as a dressing. This is a brilliant dessert , pour 350 ml of coconut milk into a small saucepan along with 2 tbs of castor sugar , 1/2 tsp of salt and stir until the sugar has dissolved . Now add the banana pieces and cook , stirring occasionally until the bananas are soft but not mushy. Divide the mixture between your serving dishes / glasses and scatter with sesame seeds and dress with a fuchshia flower. This dessert can be prepared for any occasion .

BANANA SUPERFOOD CAKE

A variation on the superfood cake , that was a favourite of my son Dale for any birthday or celebratory occasion . THE BASE ...... 1/4 cup of goji berries , 1/2 cup of raw macadamia nuts,1 tsp of maca powder , 1/2 cup of raw pistachio nuts , 1/2 cup of raw almonds and 1/2 cup of chopped medjool dates .(you can use prunes (dried plums ), they are just aren't as sweet as dates .) Place all the base ingredients in your food processor and pulse until finely chopped and resemble a fine crumb. Turn the mixture into a lined spring form pan ( 20 cm ), pressing down the top with your fingers , then place the pan in the freezer to set . THE FILLING .... I cut up 3 bananas 350gm ( you could use avocados )and placed them in my processor along with 1/2 cup of coconut cream ,1/2 cup of organic vanilla extract and 3/4 cup of raw cacao powder , now process until smooth and creamy . Make sure the mixture is well combined . Now pour the mixture over the partially frozen base , smooth over with a spatula . All that is left is to scatter over goji berries and raw pistchio nuts . Place in your freezer and set , when you are ready to serve remove from the freezer for a couple of hours in an airtight container in your refrigerator . Enjoy ...

JERUSALEM ARTICHOKE AND VEGETABLE SOUP .

There is not a lot known about the Jersalem artichoke . They are knobbly tubers and they have a sweetness in the same way that onions and leeks do when they are slowly boiled . Melt 60 gm of butter / marg in a large saucepan and cook 1 large onion peeled and thinly sliced until tender . Add 1/2 tsp of curry powder , stirring until aromatic . Stir in 250gm of shredded carrot , 250 gm peeled and chopped potatoes and 500gm of Jerusalem artichokes scrubbed and chopped ,( there is no need to peel them )turning the vegetables around until coated with the butter/ marg. Pour in 5 cups of vegetable stock . Finely season with cracked black pepper . Cover and cook gently until the vegetables are soft . Using a stick blender , carefully puree the soup and gently reheat to serve . To serve scatter over finely chopped dill . Delicious ..

EASTER TREAT ...CHOCOLATE DIPPED FRUIT

Line an oven tray with baking paper . Place 185gm of chocolate melts in a bowl and melt in the microwave in 15 sec increments . Now thickly slice 2 medium banans on an angle , 3 apricots or nectarines quartered . Dip fruit , one piece at a time , to coat half way up the fruit . Place fruit in a single layer on the baking paper lined oven tray and allow to set at room temperature .

RICE PAPER ROLLS

Grate 1 carrot , finely chop 2 stalks of celery and 150 gm of wombok . In a medium bowl add 1 dsp of fish sauce , 1 dsp of soft brown sugar, mix with 1 tbs of lemon juice . Add the chopped vegetables and mix together with the sauce , sugar and juice . Place 1 sheet of rice paper in a bowl of warm water for 30 seconds and place on a clean tea towel . Place 1 heaped tbs of the mixture in the centre of the sheet , then top with 1 mint leaf . Now roll the sheet.. folding in the edge closest to you and then the two sides and then roll up . Repeat with remaining rice paper sheets and filling . Serve with a light soy sauce or a sweet chilli sauce for dipping .

SPAGHETTI CARBONARA

Why do we make preparing a meal so complicated ? This recipe does not need to be changed , it is easily prepared and SIMPLY delicious . Cook 375 gm of pasta in salted boiling water , until just tender . Drain , reserving 125ml ( 1/2 cup ) of the cooking water . Meanwhile cook 270 gm in a pan with 1 tbs of oil over a medium heat , stirring until crispy. In a separate bowl beat together 4 egg yolks 3/4 cup (60 gm ) of finely grated parmesan cheese . Return the pasta to the bacon in the pan , add the egg and grated parmesan cheese along with 1/2 cup of reserved pasta water . Stir over a medium heat till warmed through . Scatter with a little grated parmesan .

GLAZED PUMPKIN DESSERT

I love pumpkin , it is versitile vegetable and so under rated . Today I offer you pumpkin as a dessert . Preheat your oven 160 deg C Slice 900gm of kent pumpkin into wedges , scoop out the seeds (set aside to dry to plant next season ) Spray an ovenproof dish . Now mix together 425 gm of muscovardo sugar with 1 dsp of mixed spice and rub the mixture over the pumpkin wedges add 200ml of water to the dish . Place a sheet of baking paper loosely over the pumpkin and bake for 30 minutes or until the pumpkin is tender. Transfer the pumpkin wedges to your seving dishes , pour over the glaze and serve with dollops of masarpone cheese.

CHOCOLATE ALMOND BALLS

These are the best almond balls I have ever made . You will need to finely grate 150gm of plain chocolate . Now place 150 gm of the grated chocolate in a bowl and spread the remaining chocolate evenly over a plate . Add 55gm of finely chopped almonds to the chocolate bowl , then add 155gm of icing sugar , stir together to combine . Now measure out 3 tbs of cream and add 1 tbs at a time to the mixture ,until a firm mixture forms . Take 1 tsp of heaped mixture at a time and roll into a ball . Continue until you have used all the mixture , Roll the prepared balls in the grated chocolate on the plate to coat . Serve each ball in a paper patty case .

CHICKEN SOUP

The Manor chicken soup , the first pot for the year . I was unable to get get chicken feet for the stock , so I had to settle on 1 kg of chicken wings from Valley poultry in Mannys market Morwell plus 1 kg of chicken ribs . At home I added the chicken wings to a large saucepan along with 1 kg of packaged chicken stock and 2 litres of water . Bring to the boil and simmer for for 40 minutes . While waiting trim the chicken ribs of any skin and the central and joint bone , finally slice the rib meat with a sharp knife . Remove the chicken wings to a colander to cool , add the trimmed and sliced rib meat to the stock and continue to simmer ... Remove the skin from the wings and the meat from the bones . Add the meat to the stock . Add 3 packets of dried chicken noodle mix . Mix through to combine . Add 300gm of fresh shredded carrot and 300gm of baby spinach leaf , keeping the mix to a simmer at all times . Now add 2 tbs of minced garlic and stir through along with 1 can of whole kernal corn including juice ( 420 gm ). Add 1 small sweet potato peeled and cubed , as well as 1 medium potato washed and cubed and finally 1 onion peeled and sliced into thin wedges . Your dish of healing and filling is nearly done , add 3 rounds of dried fetticine , randomly broken , stirred through with 1 extra packet of the dried chicken noodle mix ... Continue to simmer until your soup is thickened and the vegeatbles and pasta are tender . Every year my recipe gets better . Serve with buttered sourdough or bread of your choice .

CARPET BAG STEAK

I remember this dish from the 80's ... a while before it became surf and turf . Use a sharp knife to cut a pocket into the side of 4 eye fillet steaks . In a separate bowl combine 12 shelled oysters , 2 tbs of chopped parsley and 1 dsp of lemon juice . Mix to combine . Spoon into the steak pockets and secure with toothpicks . Heat 2 tbs of rice bran oil into a pan , the steaks and cook over a high heat for 3 minutes on each side turning once , for a rare steak . For a medium steak , reduce the heat and cook for a further 3 minutes on each side , if you want a well done steak , continue to cook for 6 minutes on each side .( seriously , why would you want a steak ...well done ? ) . Drain the steaks on paper towelling ... Using the same pan add 1 cup of beef stock , 1 dsp of worcestershire sauce and 60 gm of butter / marg . Stir until the butter is melted and well combined , serve drizzled over the steaks . Serve with a mixed leaf salad . This is the best and it has not aged . Enjoy.......

SALMON AND DILL POTATO PATTIES WITH LIME MAYONNAISE

These are easily made , plus deliciuos . Cook 400 gm of new potatoes in boiling water until tender . Then drain and cool . In a separate bowl add 1 dsp of grated lime zest with 310 gm of whole egg mayonnaise . Place the potatoes n a large bowl , mash roughly with the back of a spoon , leaving large chunks . Now stir in a drained can os salmon .( 425 gm ). Stir in 2 tbs of fresh dill and 2 spring onions finely sliced . Now add a lightly beaten egg with the mayonnaise . Mix to combine . Divide into eight palm sized portions . Coat the balls with breadcrumbs . Heat 1/4 cup of rice bran oil in a pan and cook the patties each side until golden brown . Drain on paper towel. Serve with a grain of your choice or a mixed leaf salad or even chips ... it is your meal , enjoy it as you like .

THE MANOR SHAKSHUKA

Preheat your oven 180 deg C Spray your pan . Roughly chop and trim your choice of vegeatables. The choice is yours , I used carrot , brocolli, onion , asparagus , beans and cherry tomatoes. Place the mixed , trimmed and chopped vegetables in your pan . Sprinkle with a mix of dried onion and garlic and a light sprinkle of grated cheese . Now randomly pour over 500ml of tomato pasatta . Crack 6 eggs randomly over the top . In a separate bowl beat together 10 eggs with 300ml of cream along with 2 tbs of minced garlic , 1 tbs of dried dill , a sprinkle of chives and cracked pepper . Gently pour over the mixture in the tray . Top with 6 brocacchini cherry cheese balls ans a sprinkleof finely grated parmesan . Bake in the oven for 1 hour .

FIG JAM

I am very fortunate to have my very own fig tree , originating from a twig gifted to me from the optometrist Paul salloum , who I worked with for many years . The fruit is so bountiful , there is enough for the birds , myself , family and anyone who would like to come and pick their own . Today my son Marc and his partner Tasha came and picked fruit from the fig tree , dug up Jerusalem artichokes. It was special to share the fruit from my garden with family . Today I made my first lot of fig jam . Put 1 kg of freshly picked figs ( stalks removed ) in a large heatproof bowl and pour over boiling water , cover and let sit for 5 minutes . Then drain , cool and cut the figs into pieces . Place the figs 125 ml of lemon juice along with 125 ml of water into a large pan . Bring to the boil , then reduce the heat and simmer , covered for 20 minutes , or until the figs are soft . Now add 1 kg of castor sugar and stir over a medium heat , without boiling for 5 minutes or until the sugar has dissolved . Then bring to the boil for 20 minutes , stirring occasionally . When it is thick and pulpy , a skin will form on the surface and it will wrinkle when lightly pressed with your finger . Pour immediately into clean , jars and seal . Turn the jars upside down for 2 minutes , then invert and leave to cool . Label and date . Store in a cool dark place for 6 months , when opening the jam it will last for 6 weeks stored in a refrigerator .

LEMON SLICE

Line 20 X 30 cm slice pan . Mix 500gm of biscuit crumb with 1 cup of dessicated coconut in a large bowl . Add 1 can of sweetened condensed milk , 200gm of melted butter/ marg , 1/3 rd cup of lemon juice and the grated rind of 1 lemon . Combine to mix well . Press mixture evenly into pan and refrigerate . For the icing mix 3 tbs of lemon juice with 3 cups of icing sugar and 50 gm of butter / marg Mix to a smooth paste and spread over slice . Cut into squares and keep refrigerated in a sealed container . Serve chilled.

HOT CROSS BUN AND BUTTER PUDDING

This is the ultimate Easter dessert Preheat your oven to 180 deg C. Slice 4 hot cross buns in half and spread with butter and return the tops to the buns . Beat 4 eggs together with 1 tsp of vanilla essence and 150gm of castor sugar , until pale . Pour 600 ml of milk and 400ml of cream into a saucepan , gently heat , stirring with a wooden spoon . Now add the egg mixture , whisking to combine , until a custard forms . remove from heat . Add 200 gm of chocolate chips to the custard . Place the buttered hot crossed buns into an ovenproof dish , pour over the the custard mix , set aside for 20 minutes so the custard mix can soak into the buns . Place the ovenproof dish insde a larger pan filled half way with water . Sprinkle the top of the buns with the zest of 1 orange . Place the the water lined dish in the oven and bake for 45 minutes .

GREEK CHICKEN AND LEMON RICE

Firstly make a marinade , in a large container , mix together 6 chicken pieces ( drumsticks and thighs )with 2 tbs of olive oil , 4 tbs of lemon zest ,1/4 cup of lemon juice , 2 tbs of chopped oregano , 3 tbs of chopped flat parsley , 3 tbs of minced garlic. Coat the chicken pieces thoroughly . Place the bowl with the coated chicken pieces in the refrigerator for at least 4 hours . Preheat your oven to 180 deg C. Heat a tbs of oil in an oven proof dish , add the chicken pieces ( reserving the marinade ) , cook the chicken pieces for 3 minutes on each side . Set the chicken pieces aside . To prepare the rice , heat 2 tbs of rice bran oil in a pan , add 1 onion peeled and finely chopped , cook until tender . Add 1 cup of long grain rice and stir until the rice is translucent , add the left over marinade , 375 ml of chicken stock , 125 ml of water , 2 tbs of dried oregano . Bring this mix to the boil , reduce the heat and place the chicken pieces on top , add 2 small lemons halved . Cover the pan and bake in your oven for 20 minutes . remove the lid and continue to bake for 20 minutes untilall the liquid is absorbed . Remove from the oven and cool for 5 minutes before serving ,. Garnish with dried oregano and parsley .

LET’S GET READY FOR EASTER .....EASTER CONES

With your electric mixer , beat 250 gm of room temp cottage cheese , until smooth . Add 395 gm can of sweetened condensed milk , beat until smooth . Now add 600ml of cream and the vanilla pudding mix ( 100gm packet ), beat until smooth . Pour this mixture into a crumb flan case or ice cream cones and top with grated chocolate , mini Easter eggs or chocolate balls . If using cones they are best filled on the day they will be consumed . Enjoy and share ....happy Easter .