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 flour 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 and 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 .

VEGAN CHOCOLATE CHEESECAKE with fresh berry topping (GF)

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

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 .

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 .

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 ) .

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 .

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 !!