DAY 4 ...1 MEAL ..4 AYS

Preheat oven to 160 deg C. I sliced the remaining chicken and potato and mixed with the remaining stir fry vegeatbles and placed them in pastry cases and warmed through in the preheated oven .

DAY 3 -1 MEAL 4 WAYS

This afternoon , I sliced 1/4 of the remaining 1/2 cooked chicken and mixed with some of the remaining stir fry vegetables and slicing 1 of the remaining aining potatoes . I preheated the oven to 160 deg C . I placed this mix in a lightly oiled quiche dish and added 1/2 cup of cooked macaroni sprinkled lightly with dried chilli . Then I added 5 eggs beaten with 3/4 cup of cream and seasoned with dry dill. Place the prepared quiche on an oven tray and bake until the quiche is golden and firm . Serve cut into slices with chips and or a salad .

DAY 2 , ONE MEAL 4 WAYS .

This afternoon , I sliced a portion of the deboned cooked chicken, and steam cooked 2 cups of dried pasta . Preheat your oven to 160 deg C . I placed the cooked pasta into a sprayed ovenproof dish , topped with a scoop of the mixed vegies , sliced potato and the slices of chicken . I mixed to combine and topped with grated cheese and a sprinkle of cracked pepper . The dish was placed in the preheated oven and heated through till the cheese melted and the chicken , vegie mix was heated through .

SUNDAY NIGHT AT THE MANOR .(One meal four ways ) Meal 1 .

The sun was shining and I was able to spend time in the garden , it really has been a day well spent . The orchids are in flower , the roses are in bud and nothing else matters . Life is good . Last night I removed an uncooked chicken from the freezer and let it thaw in the frige . Coming in from the garden I deboned the chicken and discarded the bones and wing tips . This is a process that we cover in 'country 'cooking class and uses all the available chicken meat . Preheat your oven to 180 deg C I trimmed , oiled and salted 4 potatoes slicing half way through ( hasselback potatoes ) . In an oiled oven proof dish I poured 1 kg of frozen mixed vegetables , then topped with the deboned chicken rubbed with minced garlic and sprinkled with ground sumac. Finally added the hasselback potatoes . I finalised the dish with a drizzle of honey . Bake in preheated for 50 minutes or until the chicken is golden and the potates are tender , check with a skewer . I served my dish with balsamic glaze .

RICH FRUITED TEA LOAF

You will need start preparing this tea loaf the day before you want to bake it . Mix together 175 gm of both raisins and sultanas , 175 gm of light brown sugar in a large bowl . Then pour over 300ml of strong hot tea ( I used chai tea ) , cover and leave to sit overnight . Next day preheat your oven to 160 deg C . Lightly grease and line 2 x loaf pans . Now stir into the fruit mixture .... 275 gm of self raising flour , 1 x lightly beaten egg and 2 tbs of marmalade . Mix thoroughly . Now pour into the prepared pans/pan and level the surfaces with the back of a spoon . Bake in the well preheated oven for 1 and 1/4 hours , or until well risen and firm to the touch , or a wire skewer inserted should come out clean . Leave to cool in the pans for 10 minutes , then turn out and leave to cool completely on a wire rack . Serve sliced and buttered .

CHICKEN , LEMON AND RICE SOUP

Please make your own chicken stock from chicken feet ( available at your local chicken shop in your local market if you have to order them , you will be rewarded with the best soup.) Heat 2 tbs of rice bran oil in a large saucepan and cook a peeled and chopped onion , stirring until soft . Add 4 cups of chicken stock , 500 gm of coarsley chopped skinless chicken fillet and 1/3 cup of mixed grain . Bring this to the boil and then reduce the heat to a simmer , cover the saucepan and continue to simmer until the grain has softened . In a separate bowl beat 2 eggs and 1/3 rd cup of lemon juice together until smooth . Now this is the main part of the recipe , GRADUALLY whisk 1/2 cup of hot soup mix into the egg mixture ... then stir the warmed egg mixture into the soup . Serve the soup in warmed bowls and dress with sprinkled parsley . This is really good .

SWISS CAKE BISCUITS

Preheat your oven to 160 deg C . Beat 250 gm of butter until white and creamy . Add 1/2 tsp of vanilla extract and 2 tbs of castor sugar and beat until light and fluffy . Stir in 1 cup of plain flour ( DO NOT BEAT ), then add another cup of flour by stirring . Stir until smooth . Place mixture into a piping bag fitted with a large fluted tube . You will need 2 x 12 hole muffin trays . Place paper patty cases in the muffin holes and pipe mixture into cases . Bake in a moderate oven for 20 minutes . Remove from the oven and leave cool in the muffin pan . When cool remove from muffin pan and sift icing sugar over the top and place a place of glace cherry on top .

3 B’S......Budget dish .

Serve this dish for breakfast , brunch or the end of the day buffet , you won't be disappointed . You decide the cut of steak . Fry 4 strips of bacon until crisp . Place 1 kg of frying steak in an oiled pan and cook to your liking . When done reduce heat and heat 2 cans of baked beans on the other side of the pan , season with salt and pepper and 2 tbs of minced garlic , season with salt and pepper . To serve , place cooked ingredients on a warmed ,large serving plate and help yourself ... Enjoy ...simply delicious .

BOOTLACES

This is a budget priced meal offering flavour , nutrition , filling and easily prepared . Heat 3 tbs oil in a pan and 1 kg of minced meat with 2 onions peeled and finely chopped , cook over a low heat until the onion has softened . Now add 1 x 170 gm tin of tomato paste and mix through , follow with 500 ml of tomato sauce and season with salt , pepper and a tbs of minced garlic . Simmer until well incorporated .Cover and set aside . Add 1 packet of spagetti pasta that has been sprayed with cooking oil to a pot of salted , boiling water , cook until the pasta is tender and thickened , then drain . Serve as desired , I placed the pasta around a pasta dish and poured the heated sauce in the middle . Might not be Cordon Bleu ... but affordable and delicious !!!!

CHEESE BLISTERS .......A SAVOURY BISCUIT .

Preheat your oven to 160 deg C . Mix together 1 cup of self raising flour , 1/2 tsp of salt , apnch of cayenne pepper and rub in 20 gm of room temperature butter / marg . Now add 80 gm of grated cheese (I used tasty cheese )and mix to a firm dough with 6 tbs of mayonnaise ( I used whole egg mayonnaise ). The dough is very crumbly , so turn out the dough and use the heel of your hand to press together a thin dough ( about 1/8 ' thick ). then cut out with a round cutter . Carefully place on baking paper lined oven trays , sprinkle lightly with saly . Bake in the preheated oven for 15 minutes or until golden brown and your kitchen is full of cheesy aromas . Cool on trays . Remove to an airtight container .

ROSE FLAVOURED SHORTBREAD FINGERS .

Preheat your oven to 160 deg C . Line a baking tray( 20cm x 30 cm )with baking paper . Place 250 gm of room temeperature butter cut into thin slices , into a large bowl along with 2 cups of plain flour ,1 cup of icing sugar and 4 drops of rose essence . Use your fingertips to rub it in until evenly combined and you have a buttery dough . Press the dough into into the lined tray and smooth with the back of a spoon . Back for 20 minutes or until just lightly coloured . While the shortbread is still hot use a sharpe knife to slice into rectangles or squares . Leave in the tray to cool completely , before removing . Store in an airtight container .

KANGAROO MINCE RISSOLES

My youngest son Dale introduced me to the benefits of and encouraged me to incorporate kangaroo meat to the menu. Preheat your oven to 160 deg C . To prepare kangaroo meat rissoles , mix together 1 kg of kangaroo mince with 2 finely chopped onions and 2 cups of steamed quinoa along with 1 tbs of minced garlic and 1 tsp of dried chilli ( optional ). Shape into golf sized balls and bake on a sprayed and lined tray until cooked through and browned about 35 minutes . Accompany with finely sliced spring onions ( green part only ) . I serve these with steamed vegetables and grain .

SAFFRON. ( Crocus sativus)

Safron is native to the Meditteranean areas . Ancient Assyrians used saffron for medicinal purposes and is listed in the medical papyrus of thebes ( 1552 BC). Saffron spice is the dried stigmas of the saffron crocus , it is the most expensive spice in the world , it requires 75,000 blossoms or 225,000 stigmas to make 1/2 kg . Saffron is available as whole stigmas and these are orange in colour . Saffron is used in cooking for its colour and its slightly bitter /sweet flavour. Saffron should be used sparigly as a little goes a long way .

FLORENTINES AN OLD FASHIONED FAVOURITE .

Preheat your oven to 160 deg C. This is so simple , place 3/4 cup of sultanas in a large bowl along with 2 cups of crushed cornflakes , 90 gm of granulated nuts ,60 m of chopped glace cherries ,2/3 rds of a cup of condensed milk . Now mix well . Grease and line oven trays with baking paper. Place dsp of the mixture in small heaps on the trays. Bake in the preheatede oven for 20 minutes . Remove fom the oven and leave on trays to cool , then carefully lift off to a wire rack . Melt 90 gm of dark chocolate , stirring until melted and smooth . Spread the chocolate over the flat side of the biscuit and mark with a fork , let the chocolate set and then store in an airtight container . Enjoy and share .

BUSH STYLE SPONGE CAKE

This recipe is for Sharyn and Robyn . I know you are both obsessed with Victorian sponge cakes . I am now inviting you both to return to early Australian days and life in the bush and prepare the orange sponge cake bush style . OK , I will not expect to you to cook it in a camp oven , but I'm up for it if you are ....(just joking ). Add 8 lightly beaten eggs to 1 and 1/2 cups of sugar ( no castor sugar back in the day ). Mix together ! dsp of cream of tartar , 1 tsp of carb of soda and 1 and 1/2cups of self raising flour with 1/2 cup of cornflour Finally add the grated skin from 2 oranges . IMPOTANTLY ...mix all together by cutting through the mix with a bread knife . When ready pour the mixture into a greased pan or camp oven . Cook in a moderate oven 180 deg C for 20 - 30 minutes or until golden and risen . Remove from oven and allow to cool slightly then upend onto a wire cooling rack . When fully cooled , slice in half horizontally . Spread strawberry jam over the join of the cake and top with whipped cream ... Enjoy your bush sponge cake .

NUT CRUMBLE SLICE

Preheat your oven to 160 deg C . Grease and line 20 x 30 cm ( 8 x 12 " slice pan . Mix together 1 and 1/2 cups of plain flour with 1 dsp of baking flour in a large bowl and add 1/2 cup of softened marg / butter ,3/4 cup of light brown sugar , 3 lightly beaten eggs ,1 tsp of vanilla extract and 1/4 cup of hazelnut spread . Using electric beaters , mix until smooth . Stir in 1/2 cup of granulated nuts . Spread the mixture into the prepared pan , smooth the surface with the back of a spoon . For the topping , mix together 1/2 cup of plain flour and 1/4 cup of the hazelnut spread to make a crumbly mix . now stir in 2 tbs of soft brown sugar and 1/3 cup of granulated nuts . Spread the topping over the cake mixture . Bake in your preheated oven for 45 minutes or until risen and firm . Let cool in the pan before slicing into bars .

JAM AND POLENTA SHORTCAKE

Preheat your oven to 180 deg C. Mix together 300gm ( 2x cups ) of s.r flour with 140 gm (3/4 cup ) of polenta along with 100gm ( 1/2 cup ) of castor sugar in a large bowl . Use your fingertips to rub in 125 gm of butter / marg (at room temperatre) until it resembles fine breadcrumbs . In a separate bowl beat together 2 eggs and 1 tsp of vanilla extract , add this to the flour mixture . Use a butter knife to cut into the mixture until it holds together , continue until smooth . Turn onto a lightly floured surface and divide the pastry in half . Roll out 1 pastry half with a lightly floured rolling pin , until 5 mm thick . Spray the base and sides of a 22cm loose base flan pan and lightly sprinkle with polrnta . Line the pan with rolled dough ( base and sides ).Trim excess pastry . FILLING....... Combine 410 gm of raspberry jam ( 1 and 1/4 cups ) , with 3/4 cup ( 145 gm ) of chopped raisins along with 65 gm ( 1/2 cup ) of granulated nuts and 1 tsp of orange essence in a medium bowl , mix well to combine . Pour the mixture evenly into the pastry base and roll out the remaining pastry and place over the the jam filling . Press edges to seal and brush the top with milk . Place the flan pan in the preheated oven and bake for 30 minutes or until the pastry is golden . Leave cool in the pan before romoving to a wire rack to cool completely . Dust with icing sugar and slice into pieces.

POLENTA CHIPS

Polenta from Northern Italy , is generally served plain with a ragout such as a bolognaise sauce or firm it can be served along side any meat . Hot fried polenta can also be served with anchovies and sliced olives or toppings of your choice and as served as crostini . Polenta chips are my favourite and they are on the menu tonight . Bring 2 litres of water and 1 dsp of salt to the boil ( 8 cups ), then sprinkle over 2 cups of polenta , stirring consistantly , making sure there are no lumps . Reduce heat and continue stirring until the mixture is really thick , adding dried oregano , parmesan and dried chilli , whatever is your choice . To prepare the polenta chips , spread the mixture into an oiled and lined baking tray . Place in the refrigerator to cool and then leave at room temperature . Preheat your oven to 180 deg C Then slice the polenta into slices and drizzle with rice bran oil and bake until golden

GNOCCHI ALLA ROMANA

I love gnocchi and can be served as an entree or part of a main course . This is such a simple side dish and is easily prepared. Bring 3 cups of milk to the boil , reduce the heat and gradually add 2/3 rds of cup of semolina , stirring constantly with a wooden spoon . Continue to cook uncovered , stirring until very thick . In a separate bowl add 1 lightly beaten egg and 1 cup of grated parmesan cheese ,1/2 tsp of salt and 1/2 tsp of nutmeg . Add this mix to the semolina mixture and stir well . Spread the mixture into a well oiled oven tray , smooth with a wet spatula until 1/4 inch thick . Refrigerate for 1 hour or until semolina is firm . Preheat your oven to 180 deg C . Cut the semolina into circles using a 4 cm ( 1 and 1/2 ") pastry cutter . Arrange in overlapping circles in a greased shallow ovenproof dish . Pour over 60 gm of melted butter / marg and sprinkle with 25gm of grated parmesan cheese . Bake in the preheated oven or until crisp and golden .

THE PERFECT LEMON MERINGUE CHEESECAKE

Preheat your oven to 160 deg C. Line the base of a 22cm spring form pan with baking paper . Process 1 x 250 gm packet of plain sweet biscuits , until finely crushed . Add 140 gm of melted butter and process until well combined . Transfer the mixture to the prepared pan . Carefully spread and press the mixture over the base and sides of the pan . Now place in the fridge to chill. Process 2x 250 gm packets of creamed cheese at room temperature with 300gm of sour cream , 3/4 cup of castor sugar , 1 tbs of finely grated lemon rind and 2 tbs of lemon juice until smooth . Add 3 lightly beaten eggs and process until well combined . Ok , pour the the cream mixture into the biscuit base and bake in the preheated oven for 1 hour or until JUST set in the centre . Turn the oven off , leaving the cheesecake in the oven with the door slightly ajar , until cooled completely ( approx 90 - 120 minutes ), this prevents the cake from cracking . The cake now goes into the refrigerator for 4 hours to chill . When you are ready to make the meringue , preheat your oven to 200 deg C . Use your electric beater to beat 3 egg whites in a dry bowl until until peaks form Then add 3/4 cup of castor sugar ( 155gm )... 1 tbs at a time until each addition is dissolved . Beat until the mixture is thick and glossy . Spoon meringue mixture over the cheesecake and spread to the edge . Bake in the preheated oven for 8 minutes OR until slightly golden ..... Now place the cheesecake in the refrigerator for 2-3 hours to chill.

WALNUT SQUARES

Preheat your oven to 160 deg C. Grease and line a 9" ( 23 cm ) square pan . Mix together in a large bowl 1 and 1/2 cups of plain flour with 1 tbs of baking powder . Now add 3/4 cup of softened butter / marg , 3/4 cup of soft light brown sugar, 3 lightly beaten eggs and 1 dsp of coffee and chickory essence . Beat until the mixture is smooth . Okay , stir in 2 tbs of sour cream and 1/2 cup of granulated walnuts . Spoon the mixture into the prepared pan , smooth the surface with the back of a spoon . Bake in the preheated oven for 45 minutes or until risen and firm to the touch . Let cool in the pan for 3 minutes and then turn out onto a wire rack . When cooled slice into squares . Place 1/2 a walnut on each square and to serve drizzle with a cream and maple syrup sauce . The Sauce .. In a small saucepan gently heat 4 tbs of sour cream mixed with 3 tbs of maple syrup until melted and smooth . Delicious ...

BANANA BREAD MUFFINS

Preheat your to 160 deg C . Mix together 1/3 rd cup of EV olive oil ,1/2 tsp of baking soda ( not baking powder ), 1 lightly beaten egg , 1 tsp of vanilla extract and 1 and 1/2 cups of mashed bananas (I used 4 medium sized ripe bananas ). In a separate bowl mix together 1/2 tsp of ground cinnamon , pinch of salt ,150 gm of brown sugar (3/4 cup ), 205 gm of plain flour ( 1 and 1/2 cups ) , till the dry ingredients are well incorporated . Now combine the wet and dry ingredients stirring with a wooden spoon until a batter is formed . You can use a sprayed and lined baking loaf pan or use silicone muffin forms. If baking a loaf , bake in the preheated oven for 50- 60 minutes or until a skewer inserted comes out clean . If preparing muffins , bake in the preheated oven for 15 minutes . Remove from the oven and cool for a few minutes then remove from pan / silicone muffin forms on to a wire rack to cool completely . When completely cooled dress with passionfruit curd . Why passionfruit curd you ask .... ? Because it is a traditional frosting for banana bread / cake ..I'm not arguing with history,nor will you when you taste the combination .

SATAY BAKED WONTONS

Preheat your oven 180 deg C. Spray 2 x 12 hole muffin pan with cooking oil . Line holes with 24 wonton wrappers . In a separae bowl mix together 250 gm of chicken mince , 270 can of water chestnuts , drained and chopped ,1/2 cup of packaged bread crumbs , 2 green spring onions thinly sliced, 1/3 cup of crunchy peanut butter , 1 tbs of kecap manis and 1 tbs of sweet chilli sauce . Mix well to combine . Roll heaped tbs of the mixture into balls . Gently push a ball into the centre of each wonton wrapper . Sprinkle lightly with granulated nuts . Gather the dges of the wrappers into the centre of the of the filling . Lightly spray with cooking oil and cook in the preheated oven for 25 minutes. Remove the tray from the oven let stand for 5 minutes and then remove the wontons to a cooling rack . Serve warm with extra sweet chilli sauce .

POACHED CHICKEN AND FRIED RICE

Cook 2 cups of brown rice either by the absorbtion method or steaming . Then set the rice aside . Place 500gm of trimmed and skinless chicken breasts, that you have halved horizontally and sliced vertically ( thinly ), in a large pan . Add just enough cold water to cover the chicken . Bring to the boil and simmer for about 10 minutes or until chicken is cooked . drain and cool for 10 minutes . Beat 3 eggs really well with a fork. Spray the same pan with cooking oil (liberally )and heat over a low heat . Add half the egg mixture to the warmed pan and swirl to form a thin omelette , cook until set . Remove the omelette and roll it up , thinly slice . Repeat with remaining egg . Using a vegetable peeler shred 1 carrot . Now reheat your pan , this time using 2 tbs of peanut oil and add the shredded carrot , finely sliced stick of celery ,and 1 cup of each frozen peas , and whole kernal corn. Stir fry for 5 minutes or until the vegies are tender . Now add the chicken , the rice and the sliced omelette . Stir through 3 tbs of soy sauce , 1 tbs of minced garlic and 2 tbs of teriyaki sauce . Garnish with bean shoots and maybe a drizzle of lemon juice .

MARSHMALLOW CRUNCH BARS

Preheat your oven to 180 deg C . Grease and line 9" ( 23 cm ) square pan Mix together 1 and 1/2 cups of plain flour with 1 tbs of baking powder and add 3/4 cup of softened marg / butter , 3/4 cup of sugar with 3 lightly beaten eggs and 1 dsp of vanilla extract . Using electric beaters beat until the mixture is smooth .( this takes time , do not rush it). In a separate bowl , mix together 1/2 cup of chopped mixed nuts with 1/3 cup of mixed peel . Stir 2/3 rd of the peel and nut mixture through the batter . Now spoon the friuted batter into the prepared pan , smooth and level with the back of a spoon . Sprinkle the remaining fruit and nut mixture along with 1/2 cup of mini marshmallows over top . Press down lightly . Bake for 45 minutes or until golden brown . Cool in pan for 20minutes or until firm . Then slice into bars and finish cooling on a wire rack .

CHICKEN NOODLE SOUP

Place 6 cups of water in a large saucepan and bring to the boil. Add 2 x 45 gm packets of chicken noodle soup dry mix . Stir to dissolve. Add 600 gm of chicken strip, 1 x 420 gm can of creamed corn and 1 x 420 gm can of drained corn kernels . Bring the mixture to the boil and simmer for 5 minutes or until chicken is cooked through . Stir in 1 tbs of soy sauce and 3 spring onions thinly sliced ( white part only ). Simmer for 3 minutes to soften the spring onion. Finely slice the green sring onion ends and use as a garnish . This soup can be prepared with barbeque chicken meat sliced into shreds .

THE MANOR PANTRY FRITTATA

A frittata is a crustless quiche Preheat your oven to 180 deg C . I have had a busy day so this is home made and really easy to prepare . I boiled 250 gm of frozen brocolli and cauliflower mix , then drained and set aside . I opened 1 can of chicken in springwater ( 85 gm ) and added this to the cauli / brocoli mix, adding 1 tbs of minced garlic . Then I mixed in thinly sliced red capsicums ( 2 small capsicums ) and added this to the mixture and mixed well to in corporate . In a separate bowl I beat 4 eggs really well until smooth and added 1 tbs of bush curry powder with 1 tbs of honey . Then I mixed through the egg mixture 200 ml ( there about ) of cream . At this point I sprayed an ovenproof flan pan and and added the vegetable and chicken mix, then I poured over the mixed curry / cream and egg mixture . I topped the uncooked flan with grated cheese and and a sprinkle of dried chives . I baked the dish in the preheated oven for 30 minutes , then I covered the frittata with a layer of baking paper for 15 minutes , until the frittata is pulling away from the sides of the dish . ..and your kitchen and living areas are filling with warm and inviting aromas .Total cost of my meal just under $ 10 ...SERVES 4.

PALM SUGAR AND LIME BANANA LOAF

Preheat your oven to 180 deg C. Grease and line a 20 X 10 cm loaf pan , Using your electric beater , beat together 1/2 cup of grated palm sugar , 1/4 cup of sugar with 15 gm of butter / marg until soft and light . Beat in 2 well beaten eggs and the rind of 2 limes . In a separate bowl mash 3 ripe bananas . Now add the bananas and the sugar mixture and cut in 1/4 cups of S.R flour with 4 tbs of milk with a butter knife . Turn the combibed dough into the greased and lined pan . Bake for 45 minutes until cooked and a skewer inserted comes out clea n Leave cool in the pan for 10 minutes then turn on a wire rack to cool completely . Now prepare the lime glaze .....mix 1 cup of icing sugar with 3 tbs of lime juice. Drizzle ove the cake . You can dress the cake with grated lime rind .( optional )

PALM SUGAR

We have used palm sugar in our 'country ' cooking classes this year on a couple of occasions. Palm sugar is honey hued and made from the sap of palm trees . It can take up to 15 years for a palm tree to start flowering and then the sap can be collected . Palm sugar needs to be grated or crumbled when used and should be kept in airtight containers . Palm sugar has many names - jaggery or gur in India or Sri Lanka ( which can also refer to raw cane sugar ), gula melaka in Malaysia , gula jawa in Indonesia and taan peep in Thailand.