SALMON ROLL .

I arrived from cooking class to answer a phone call from a distressed person , telling me her salmon roll was a disaster and it was required as a starter tonight for a family gathering . The problem was easily corrected and I'm sure the family dinner will be perfect . Mix together 250gm of cream cheese at room temperature with a can 440 gm of pink salmon( drained ) and 2 finely chopped spring onions . Line a baking tray with aluminium foil . Spread the combined cheese mixture into a rectangle 2cm thick . Refrigerate for 90 minutes . Finely chop a bunch of fresh parsley , sprinkle over the rectangle , then roll up like a Swiss roll from the long side and roll the roll in the reaming parsley to coat . Serve with dry crackers ( you know who you are ) your meal will be a success .

CHEESE CHIP COOKIES .

This is an oldie but a goodie ( even if a little naughty ).... Preheat your oven to 180 deg C . Melt 60 gm of marg / butter in a saucepan over a low heat and add 90 gm of grated cheese , 1 cup of lightly crushed packaged potato chips , 1/2 cup of plain flour and a pinch of dry mustard . Mix well . Roll heaped tsp of the mixture into small balls , flatten with the back of a fork . Place on baking paper covered oven trays , bake in the preheated oven until crisp ( 12- 15 mins )

BEER BASIL BREAD (ORIGIN GERMANY)

I love mixing ingredients and creating tasty dishes, but I also love preparing easy bread/ breads, which can accompany a main meal or be eaten as a treat. Preheat your oven to 160 deg C. Mix together 375 gm of self raising with 60 gm of castor sugar, 6 tbs of chopped basil, 1 tbs of cracked black pepper and 1 and 1/2 cups of beer ( at room temperature ). Mix to make a soft dough. Place the dough in a greased and baking paper lined 11x 21 cm loaf pan and bake for 50 minutes in the preheated oven or until when tested with a skewer , the skewer comes out clean . Stand the bread in the pan for 5 minutes before turning out onto a wire rack to cool . Serve warm or cold .

HERB FLAVOURED VINEGAR .

I used fresh basil stems and leaves , sprigs of fresh rosemary , apple cider vingar and white vinegar , plus 6 medium sized glass bottles . In 2 of the bottles I placed leafed stems of basil , one bottle I topped / filled with apple cider vinegar . In another 2 bottles I placed fresh rosemary stems and topped one bottle with apple cider vinegar and the second one with white vinegar . In the 5th and 6th bottle I placed a mix of both fresh basil leaves on stems and fresh rosemary stems , I filled / topped one bottle with apple cider vinegar and the other bottle with white vinegar . I placed lids on all the bottles and will be placed in a dark corner of the pantry for 6 weeks . Already looking forward to trying and sharing the herb flavoured vinegars . On the 9th April will be reporting to you on the success or otherwise of the herb flavoured vinegars .

ROSEMARY ...THE HERB .

Rosemary is one of the most aromatic herbs . Rosemary aids in digestion of rich and starchy foods and gives a savoury tang to beef , lamb, veal , pork ,chicken , rabbit and goose . Rosemary is used in liver pate and sauces for pasta , it also compliments eggplant , zucchini , brussel sprouts and cabbage . Rosemary is also excellent in garlic bread and savoury scones . Next time you are making a batch a plain scones try adding 1 tbs of chopped rosemary leaves to the dry mixture before adding the liquid . The flavour is subtle and tasty ( piquant ).

BASIL....THE HERB

Thanks to Maureen Schenkel for sharing fresh basil from her home garden . Basil's aroma makes it a versatile herb to use in many different types of food. Basil has a very special relationship with tomatoes and tomato based dishes , eggplant , zucchini , marrow , squash and spinach . Added during the last half hour of cooking pea soup / lentil soup , basil gives the soups real character . Basil is also delicious with crean cheese , sliced cucumbers ,green salads and is excellent in all pasta dishes . Basil also goes well with poultry, veal ,liver , kidneys and seafood . I have also made an aromatic and hearty stock using fresh chicken feet and fresh basil leaves steeped in the stock pot . Place stems of fresh basil in bottles of apple cider vinegar / white wine vinegar , cap the bottles and leave for 6 weeks before using ( amazing ).

GOLDEN WELSH RAREBIT

Prepare a roux In a small saucepan mix together 2/3rds of a cup of carnation evaporated milk , 1/2 tsp of salt , 1/4 tsp of onion salt , a pinch of cracked pepper ,a pinch of cayenne pepper ,1/2 tsp of mustard powder and 1 tsp of worcestershire sauce . Heat the evaporated milk and seasonings over a low heat until bubbles appear around the edge of the saucepan . Now add 250gm of grated tasty cheese , stirring until the cheese melts . Remove from heat and gradually add 1 beaten egg stirring constantly until well combined . Return to a low heat , continue to stir until thickened. Toast thickly sliced crusty bread nd pour the roux over the toast and brown under a hot grill . Serve immediately . You can also line the toast slices with drained tinned sardines or ham slices and then pour over the roux . These are amazingly tasty and filling . Any left over roux can be refrigerated for 3 days .

SALTED CARAMEL TARTS

First you have to make the crumb crust . Place 175gm of gingernut biscuits in the bowl of your processor and process to a fine crumb. Place the crumb into a bowl and stir in 85gm of melted marg/ butter . Divide the mixture between 4 tartlet pans, pressing down firmly into the base and around the sides of each pan . Place in the refrigerator to chill for 30 minutes . Now prepare the filling ...... Place 300gm of castor sugar in a heavy based saucepan with 4 tbs of water , heat gently until the sugar has dissolved . Bring the dissolved sugar to a gentle boil without stirring until the liquid is a golden colour . Remove from the heat and cool for about 2 minutes , then stir in 150 gm of butter/ marg and a 1/4 tsp of sea salt crystals and gently whisk in 125 ml of cream until the mixture is smooth and glossy . Transfer to a heatproof bowl to cool and thicken , stirring occasionally . Spoon the creamed caramel into the tartlet cases . For the topping whip 150 ml of cream until thickened . Drop spoonfuls of cream on top of the tartlets and top with chocolate shavings / curls .

AN AUTUMN LEAF

Walking into cooking class this morning , a leaf literally fell at my feet . I stopped and picked it up . This leaf was amazingly coloured , leather like in texture , it was a gift dropping in front of me . I will keep this leaf forever , wrapping it in tissue paper and laying it between pages of a book . I love the cycle of the seasons .

CHICKEN , RICE , LETTUCE AND RICE SOUP .

Prepare 6 cups (1.5 litre) of chicken stock made with chicken feet . Heat your slow cooker to high and place 1kg of chopped chicken thigh fillet in the bowl of your slow cooker . Now add 6 cups of chicken stock , 2 tbs of soy sauce , the juice of 2 lemons ,2 tbs of minced garlic . 1 tbs of minced ginger .1 dsp of dried coriander, a sprinkle of cracked pepper , a drizzle of sesame oil . Stir through 1/2 cup of dried mixed grain with half a head of shredded/lettuce or a mix of summer salad leaves . Cook on high of 2 hours . Season to taste with salt .

PAPPARDELLE CARBONARA

A perfect day , dead headed some roses , cut back a few cheeky water shoots . Went down to CNC kitchen to check we have everything we need for classes this week . On my return home I prepared pappardelle carbonara . Once you make your own carbonara sauce you will never use premade crbonara sauce again . All you need to do is peel and slice/ chop 2 onions . Place these in a pan with 3 tbs oil and cook over a medium heat until the onions are tender. Then add 750 gm of trimmed and chopped bacon and continue to cook over a mediioum heat . Adding 3 tbs of minced garlic , stirring to combine . Sprinkle over 1 tbs of Italian herb mix and stir through . Add 300 ml of cream and stir through continue to stir through 3 tbs of mayonnaise and 2 good handfuls of grated cheese . Stir until thickened . Turn off the heat and prepare the pappardelle pasta ( 250 gm ) , softening it in boiling water . When tender , drain through a colander and add the pasta to the carbonara sauce . Stir through to mix well . Place in serving dish and sprinkle with a little grated cheese and Italian herb mix .

MINCED FRUIT COOKIES

This is a great way to use the leftover fruit mince from Xmas . Preheat your oven to 160 deg C . Lightly grease and line 2 oven trays . Use your electric beater to cream 60 gm of butter / marg with 3/4 cup of castor sugar until pale and fluffy . Add 2 lightly beaten eggs and beat until combined . In a separate bowl mix together 1 and 1/4 cups of plain flour with 1 dsp of baking powder and 1/2 tsp of ground cinnamon . Using a wooden spoon, fold half the flour mixture into the butter mixture , now fold in 3/4 cup of fruit mince and repeat with the remaining flour mixture . Drop heaped tsp onto the prepared oven trays , allow room for spreading . Bake for 10 minutes or until golden . Leave on trays for 5 minutes then transfer to wire rack to cool completely .

RICOTTA HONEY CHEESECAKE

Next week in "Country " cooking class we will be preparing a Greek ricotta honey cheesecake. Preheat your oven to 160 deg C . Use your processor to crumb a 250 packet of gingernut biscuits . Add 2 tbs of raw sugar and 3 tbs of melted butter / marg . Now press the crumb mixture into the base and sides of 22cm / 9 " pie plate. In the bowl of your electric mixer beat 375 gm of ricotta cheese until smooth and creamy . In a small bowl beat together 2 egg yolks . Add the egg yolks a little at a time , beating well . Add to the mixing bowl 4 tbs of honey , 1 tbs of lemon juice and the grated rind of 1 lemon, along with 1 tsp of vanilla extract . In a separate bowl ( using clean and dry beaters ) beat the 2 white egg whites until stiff and then fold into the cheese mixture . Finally spoon the combined mixture into the crumb lined dish . Bake in your preheated oven until the cheesecake surface is lightly golden about 35 minutes.

TUNA MEDLEY

Preheat your oven to 180 deg C. Cook 500gm of potatoes with 1 peeled and sliced onion until tender . When cooked and tender mash the potatoes and onion ,set aside . Add 2 tbs of oil to a pan over a medium heat adding 2 tbs of minced garlic , 1 tbs of curry powder and 1/2 tsp of cracked pepper. Gradually add 1 can of evaporated milk ( 375 ml ) , stirring until the mixture thickens . In a separate bowl add 300gm packet of mixed leaf salad , add 425 can of undrained tuna , 1 tbs of lemon juice and 2 tbs of tomato paste . Now add both the tuna mix along with sauce mixture in a casserole making sure both mixtures are well combined. Finally add the mashed potato and onion mixture around the edge of your casserole . Top with 1 cup of grated cheese and sprinkle with sweet paprika . Bake in your preheated oven for 40 minutes and the cheese is melted and golden brown .

CHOCOLATE MERINGUE CAKE

Last week in Wednesday "country " cooking class we discussed the many ways we learnt to prepare pavlovas in the family kitchen . Well today I prepared what is called chocolate meringue cake ( the meringue preparation is unlike anything my cooking mentor Jessie Mersey taught me in her Fraser Crescent kitchen). Preheat your oven to 120 deg C . Mix together 155gm of ground almond or hazelnuts with 2 tbs of cornflour and 3/4 cup ( 185 gm of castor sugar ) . In a separate clean dry bowl beat 6 egg whites until soft peaks form now slowly beat in 130 gm of castor sugar ( 2/3 rd cup ), until thick and glossy . Fold in the ground nut mixture . Now it is time to draw 3 x 20cm /( 8 " ) squares on baking paper . Divide the meringue mixture evenly between the 3 ssquares . Place the baking paper squares on oven trays and bake in your preheated oven for 45 minutes or until the meringues are crisp and dry . Remove from the oven and cool . For the filling beat 220 gm of butter / marg until soft add 185gm of melted dark chocolate, 3 tbs of castor sugar , 500ml ( 2 cups ) of cream and beat with electric beateras until thicke , fold in 2 tbs of brandy / apera along with 125 gm of ground almonds / hazelnuts . All you have to do is to assemble the cake , place a layer of meringue on the serving plate and spread with 1/2 the filling , top with another meringue layer and the remaining filling. You can place the final meringue layer on top or slice the meringue into pieces and place randomly over top . I topped the chocolate meringue cake with sliced fresh strawberries , a drizzle of 200gm of melted dark chocolate . Optional ...serve with cream .

SPICED CHOCOLATE MUFFINS

Today after class I was asked if I could make something "chocolate " for a suprise get together for a chochoholic ' Here is what I prepared . Preheat your oven to 180 deg C . Line a 12 cup muffin tray with muffin paper cases . Place 100gm of room temp butter /marg in a medium bowl along with 150 gm of castor sugar and 115 gm of soft brown sugar using an electric beater , beat well until light and creamy . In a separate bowl mix together 250 gm of plain flour , 1 tsp of bi carb of soda , 2 tbs of cocoa powder and 1 tsp of all spice and stir in 200gm of chocolate chips ( not chocolate melts ) . In another bowl beat together 2 eggs , 150 ml of sour cream and 5 tbs of milk . Now add all the dry ingredients together with the dry ingredients and stir with a wooden spoon until just combined . Spoon the mixture into the paper muffin cases and bake for 25 minutes or until well risen and firm to touch . You can serve the muffins warm or cold .

BUTTERNUT BREAD

Preheat your oven to 200 deg C . I'm answering the question you are about to ask ...I'm using gelatin in this recipe as it makes the flour stretchier ... Grate 60 gm of butternut pumpkin , set aside . Ok , place 1 tbs of powered gelatine into a bowl along with 1 tsp of sugar , 1 tsp of salt and 200ml of cold water . Let stand for 2 minutes . Grease a 'saddle loaf 'pan 30 x 8 cm / 12" x 3"..OR you could just use a loaf pan . Lightly sprinkle the pan with pumpkin seeds . Now heat the cold water mixture to WARM and add 1 tbs of dried yeast . Let stand till the mixture is puffy . Add 250 gm of 00 flour ,2 beaten egg yolks and 1/2 cup of vegetable oil . Beat this mixture with an electrc beater until it forms a batter , if your mix is a little dry add a couple drops of warm water . Pour a thin layer of the batter into your prepared pan and sprinkle 1/3 rd of the grated pumpkin over . Repeat the procedure until all the batter and grated pumpkin are used , sprinkle over any lef over pumpkin seeds . Leave the mixture sit unti risen . The loaf will continue to rise in the oven . Cook for 40 minutes or until the loaf sounds hollow when tapped .

SOURDOUGH BREAD

I did it.... after 9 days I used the starter to make my first sourdough bread loaf . The starter has been published on this blog ..... So today I placed 500gm of wholemeal flour into a bowl with 1 dsp of salt along with 350 ml of lukewarm water , 2 tbs of black treacle ,1 tbs of canola oil , now add the starter. Mix well with a wooden spoon until a dough begins to form and then knead with your hands until the dough leaves the side of the pan . Turn out onto a lightly floured surface and knead until smooth and elastic ( about 10 minutes ). Brush a bowl with canola oil , cooking spray . Place the dough in the bowl and enclose in cling wrap . Let rise in a warm spot for 2 hours or until the dough has doubled in size . Line an oven tray with baking paper and dust lightly with flour . Now add 1 dsp of salt and mix 4 tbs of water into a small bowl . Turn out the dough onto a lightly floured work surface and knead for 10 minutes . preheat your oven to 220 deg c . Shape the dough into an oval and brush with the salt water glaze frerquently for 30 minutes. Bake for 45 minutes or until the loaf is golden brown and sounds hollow when tapped on the base with your knickles . If it is necessary to cook for longer , reduce the oven heat to 190 deg c . Transfer to a wire rack to cool . Dust lightl with flour .

SOURDOUGH DAY 9 and continuing

The starter has started to get frothy , we are on our way .

VEGAN CHOCOLATE CHEESECAKE with fresh berry topping (GF)

If you want this recipe you can down load it from the Woolworths site .

SOURDOUGH DAY 7....and continuing .

After being fed on Tuesday the starter is coming to life ....

BROCCOLI AND CHEDDAR TARTINE

A tartine is simply an open faced sandwich , just like bruschetta . The combination of ingredients you can add on top of a piece of crunchy bread is endless. Just remeber to make interesting and inviting , here is what is on the menu tonight at The Manor . Bring a medium saucepan of salted water to the boil . Trim a stem of a head of brocoli and slice into 4 pieces , place in the boiling water and cook for 3 minutes then add the florets, continue to cook for 3 minutes and then drain well. Finely chop the the par cooked brocoli .Set aside . Heat 2 tbs of oil in a frypan over a medium heat , add 2 tbs of minced garlic , 2 anchovy fillets finely chopped , 1 tsp of sriracha or 1/2 red chilli finally chopped , cook until fragrant and combined . Now add the brocoli and 1 dsp of dried oregano and cook until the brocoli is just tender . Preheat your oven grill to high . Brush 6 slices of sourdough bread with olive oil on both sides and grill the bread on each side until golden . Smear a little minced garlic over one side of each toasted slice , then sprinkle over grated chedder cheese . Place the cheese covered slices under the grill until bubbly and golden then top with a generous spoonful of the brocoli mixture and scatter with finely chopped lemon zest . Enjoy , these are delicious .

ROGAN JOSH

This was the mains dish we prepared in 'Country' cooking class , this week . Peel and slice 5 onions . Heat 3 tbs of oil in a med/ large frypan over a high heat . Add 1tsp of fennel seeds ,1 tspof ground cloves , 1 tsp of cardamon and 1 dsp of sweet paprika . Stir to combine with oil for 30 seconds , then add the chopped onions . Continue to cook until the onions soften 10- 15 minutes . Now add 2 tbs of minced garlic , 1 tbs of minced ginger , 1 tsp of ground tumeric , 2 tbs of ground coriander , 2 tbs of tomato paste and as much or as little sriracha that suits your tastebuds. Stir through and remove from heat . Slice in half 1 packet of cherry tomatoes and place in the bottom of your slow cooker bowl , along with 2 tbs of red wine vinegar and 125 ml of water . Now add 1.5 cubed shoulder lamb and pour the spice and onion mixture over . Stir to coat the lamb . Cover and cook on HIGH for 4 hours . Serve over rice or mixed grain .

SOURDOUGH BREAD ...DAY 6......to be continued

After feeding the starter yesterday ,it is starting to grow ...

FOOLPROOF CHOCOLATE CAKE

Preheat your oven to 180 deg C. This is how the recipe was written ...... Cream together 4 tbs of butter / margarine and 1 SMALL cup of sugar, after some investigating ,I believe the sugar should be castor sugar and a 'small' cup means 1/2 cup (125 gm). BUT I can't find anything written in gold , it's a mine field looking up old weights and measures. Then add 1 beaten egg and 2 tbs of golden syrup. In a separate bowl mix together 2 cups of plain flour with 2 tbs of cocoa, 1 tsp of bicarbonate of soda and 1 tsp of baking powder. Now mix the flour blend into the egg mixture along with 1 cup ( 250 ml) milk. Bake in a well greased pan lined with baking paper , I used 2 small pans and divided the batter . Bake for 30 - 40 minutes or until a skewer inserted comes out clean. It is up you whether you want a chocolate cake or a cake sponge.

COURGETTE FRITTERS ( ZUCCHINI )

Come on , these are delicious . Place 100gm of self raising flour in a bowl and add 2 beaten eggs , usinga wooden spoon stir until the flour and eggs are combined . Add 50 ml of milk and stir until a thick batter forms . In a separate bowl , grate 300gm of unpeeled and trimmed courgettes . Now add the grated courgettes to the batter with 1 tbs of dried thyme and cracked black pepper to taste .( or a drop or two of sriracha ). Mix thoroughly . Heat a glug of oil in a frypan over a medium heat and add tbs sized portions of the batter to the pan , cook in batches for 4 minutes on each side . Remove with a slotted spoon and drain on absorbent kitchen paper . Serve with a sprinkle of dried thyme . Simple and delicious .

SOURDOUGH BREAD ....DAY 5........and continuing .

Just saying ..I'm not known for patience ! The sourdough starter was being a little tardy , so today on day 5 , I decided to feed my starter . I am not going to lead you astray and tell you what I fed the starter with . If it works or if it fails I will share my story . All you need to know is I have fed the original starter , this can take many days but I will continue share my journey with you of the sourdough starter . Either way if it is a success or a failure I will share . .

CARROT RING CAKE

Late in January , I prepared and posted on my blog Savoury carrot ring . Today I prepared a sweet carrot ring cake , drizzled with honey . To prepare the carrot ring cake , it is essential you use a 10"bundt pan . Preheat your oven to 180 deg C . Liberally oil and finely sprinkle with fine polenta your bundt pan . Place 1 cup of butter/ margarine in the bowl of your mixer with 1 cup of soft brown sugar (firmly packed ) . Beat until well blended , creamy and pale in colour ..it takes time . In a separate bowl mix together 2 cups of plain flour ,1 tsp of baking soda , 3/4 tsp of salt , 3/4 tsp of ground cinnamon , 1/2 tsp of ground all spice . In a small bowl beat together 4 eggs . Alternatively add the flour mix and the mixed eggs , until well blended . The mixture should be light and fluffy . Now beat in 3 tbs of fresh lemon juice and 1 dsp of grated lemon peel . Finally stir through 300gm of shredded carrots . Transfer the batter to the prepared pan . Bake for 40 minutes in the preheated oven , check for doneness when an inserted skewer comes out clean . Cool the carrot ring in the pan for 15 minutes and turn out on to a serving tray , dizzle lightly with runny honey . Cover with a cake dome and let stand at room temperature . This cake is best served warm ( about 10 minutes at 180 deg C ) .

SOURDOUGH BREAD ....DAY 3 ...and continuing .

Today , Sunday is the 3rd day in the preparation of the sourdough 'starter'. And guess what ? The fermentation process has commenced , the mixture is starting to froth . I have replaced the teatowel covering with cling wrap as the temperatures have been on the cool side . Fingers crossed 2 days to go ...

A QUICK FIX BREAKFAST USING THE OAT AND POTATO BREAD

Telling you how to prepare a ham and cheese toastie , is akin to telling you how to suck eggs ! This was my breakfast today . Two slices of oat and potato bread , thinly spread with butter / marg on one side of each slice . Place the buttered side down on your work surface and sprinkle over a generous layer of grated Gruyere cheese ,taking it to the edge of the bread then add sliced honey ham over top and finish with a light sprinkle of grated cheese . Add the other slice of bread , buttered side up and press down with the palm of your hand . I heated a frypan over a medium heat until warmed . Add the sandwich and fry on one side until golden brown , flip the sandwich over and fry for 3minutes and the cheese is melted and the bread is golden brown.. Slice the sandwich diagonally and serve immediately . A great start to the weekend .

SOURDOUGH BREAD .... to be continued ..Day 2

The stater is in a ceramic bowl covered with a tea towel and sitting on my dining table . The starter mixture has not started to grow but it is only day 2. To be continued ....

OAT AND POTATO BREAD

Grease a 900 gm loaf pan . Peel 225 gm of "allrounder " potato , place in a saucepan with water and boil till tender . Drain and mash the potato/ es until smooth . In the bowl of your electric mixer .. mix together 500gm of strong white flour with 1 and 1/2 tsp of salt , rub in 40 gm of cubed buter , using your fingertips . Stir in 1 and 1/2 tsp of instant dried yeast , 1 and 1/2tbs of soft dark brown sugar , 3 tbs of rolled oats and finally 2 tbs of milk powder . Mix in the mashed potato and add 210 ml of luke warm water . Now using your dough hook , mix to a soft dough . Continue to beat until the mixture is smooth and elastic .( about 10 minutes ) Cover the mixing bowl with cling wrap and leave to rise in a warm place for an hour or until doubled in size . It is now time to preheat your oven to 220 deg C . When doubled in size beat the mixture with the dough hooks until deflated . Now transfer the dough the prepared pan and shape with your hands into a loaf shape . Cover again with cling wrap and let rise for 30 minutes Brush the surface of your loaf with 1 tbs of water and sprinkle with over with a few rolled oats . Baked in the preheated oven for 30 minutes or until the loaf sounds hollow when tapped on top . Transfer to a wire rack to cool . To serve just slice and serve with butter and your favourite topping . this bread makes excellent toast and the best toasties !!

SOURDOUGH BREAD ....to be continued (1A)

For the starter , put 85gm of wholemeal flour in a non metallic bowl along with 85gm of strong white flour ,55gm of castor sugar and 250 ml of milk . Mix well with a wooden spoon or non metallic whisker . Cover with a damp tea towel and leave stand at room temperature for 5 days or until the mixture is frothy and smells sour .

SOURDOUGH BREAD ..to be continued (1)

To make a soudough bread , you first need a starter. What is a starter ? A starter is a bacterial or fungal culture used to initiate fermentation amd flavour development .