LENTIL AND BACON SOUP

In 'Country ' cooking class next week we will be preparing this dish . It is a hearty German soup . Just putting it out there , brown lentils unlike most pulses do not need to be soaked before cooking . Rinse 225gm ( 1 cup ) of brown lentils under cold running water , drain . Finely chop 1 peeled onion , 1 leek ( white part only ), 1 carrot , 2 celery sticks and add to a large pot with a good glug of canola oil and fry until well sealed . Now add 1 pork hock . Add 250 gm ,( 1 cup ) of brown lentils , pour in 2 litres of water and SLOWLY bring to the boil. Skim the surface , now simmer for 45 minutes or until lentils are soft . Remove the ham hock from the soup , remove the rind and and shred or cut into small cubes . Return the bacon to the soup along with 1 tbs of dried parsley and 225 gm of sliced chorizos. Season well with black pepper . This is going dowm well at The Manor tonight .

SLOW COOKED ROAST CHICKEN

Yes you can roast in your slow cooker . I / We ' Country ' cooking class have also made a pudding in the slow cooker . Slow cookers are the best . I placed 1 uncooked chicken in my drizzled with oiled slowed cooker along with 1 peeled and quartered onion . Sprinkle the chicken with herbs of your choice . Cover and cook on high for 4 hours or low for 8 hours. Absolutely delicious !!!!N.B you can roast your vegetables the same way in your slow cooker .

DUTCH LEMON CAKE

Please try this lemon cake recipe , it is seriously the best . I also love the combination of the flours used . Preheat your oven to 160 deg C . Cream together 250gm of butter / marg with 375 gm of castor sugar ( 1 and 1/2 cups ),add 4 beaten room temp gggs( 1 at a time ), add the finely grated rind of 1 lemon . Now add 1 cup of SR flour mixed with 1 cup of cornflour . Using your electric beater , beat for 8 minutes . Prepare a 20 cm cake pan well greased with cooking oil spray and a fine sprinkle of polenta.( I used a loaf pan ). Bake for 1 and 1/4 hours in the well preheated oven , at which time you will check with a skewer for doneness . Prepare the lemon syrup , place the juice of 2 lemons in a small saucepan with 1 cup of castor sugar, stir over a low heat until the sugar is dissolved . Prick the cake with a skewer as soon as your turn it out onto a wire rack and pour the lemon mixture over top . Place the cake on a serving plate and cover with foil and tea towels overnight . Enjoy , it's delicious .

SALMON LAKSA

Laksa is Indonesian , a stew of fish / seafood/ chicken in a well flavoured curry sauce based on coconut cream and vemicelli noodles . This is my very own version of the dish and is what we will be preparing in 'Country " cooking class this week . !. Bring a pot of salted water to the boil with a glug of water , adding 125 gm of vermicelli noodles ( broken in half ). Cook until 'el dente ', then drain and rinse under cold water . 2.Slice 2 Lebanese cucumbers into small dice . 3. Peel and slice 1 onion and cook in a large pot with 1/4 cup of vegetable oil over a low medium heat until tender .( keep the pot over the heat for the rest of the recipe ) 4.Add 1 dsp of dried chilli flakes / sweet paprika . 5.Stir , using a wooden spoon to combine . 6. Its time to start adding the flavours ( after each addition stir to combine ) .... 1 tbs of minced garlic 1 dsp of minced ginger 1 tsp of ground turmeric 1 tbs of ground coriander 1 tbs of lemongrass paste the chopped Lebanese cucumbers. 7.Stir in 1x 400ml can of coconut cream , 250gm bag of bean shoots and the drained vermicelli 8.Finally , slice and chop 500gm of skinned salmon fillets into chewable sized cubes . Add to the sauce , stir through adding 2 tbs of quinoa. Gently simmer for 10 minutes and then turn off heat to cool or serve immediately . By the way did I mention the warm curry aromas drifting through ??

MAYONNAISE

We all love a little or alot of mayonnaise as a side to a favourite dish . This home made mayonnaise is special, easily prepared and inexpensive . It will keep for a week in the refrigerator , but you will use it and be making more before a week has lapsed . Place 4 room temperature egg yolks lightly beaten , in a food processor /blemder with 1tsp of dijon mustard and 2 tbs of lemon juice . Pulse to combine . Continue to keep the motor running and add by a drizzling stream 3/4 cup of canola oil . Transfer to a storage jar / container and keep in the refrigerator .

LEMON MILLE FEUILLE

Preheat your oven to 200 deg C . Line 2 baking trays with baking paper . Slice 2 sheets of frozen ready rolled puff pastry ( thawed) into 12 rectangles . Lay 6 rectangles on each baking tray . Bake in the preheated oven until puffed and golden ( about 15 minutes ) . Remove the puff pastry from the oven and cool on the trays . Whip 1/2 cup of cream in a small bowl until soft peaks form . Stir through 1/2 cup of lemon curd to combine . Spread 1/2 the lemon cream over 4 pieces of the pastry , top with another piece of pastry and repeat the process , finishing with the last rectangle . Dust with icing sugar , serve and enjoy with tea or coffee.

APRICOT CHICKEN

This is a delicious dish ,easily prepared and introducing couscous as a flavoursome side . Preheat your oven to 180 deg C. Preheat a large frypan sprayed with cooking oil over a medium heat . Cook 4 chicken breast fillets on each side until just browned , about 3 minutes . Move the chicken breast fillets to an oiled casserole / ovenproof dish . Now drain a can ( 825gm ) of apricot halves in juice .( retain the juice ) Place 1/2 the apricots in a food processor / blender until pureed . Place the puree in a medium bowl with the remaining apricots and add 1/2 cup of chicken stock . Pour this mixture over the chicken breast fillets , cover with foil and bake in the preheated oven for 30 minutes / till cooked through . Place the apricot juice adding enough chicken stock to make 1 and 1/2 cups in a small saucepan and bring to the boil . Add 1 and 1/2 cups of couscous , remove from the heat and and cover with cling wrap . Leave stand until the liquid is completely absorbed , about 5 minutes . Stir gently with a fork to separate grains . Serve the couscous with the apricot chicken .

ITALIAN MACAROON COOKIE WITH CHIA SEED

Just saying ,these are magical . Preheat your oven to 140 deg C . Line a large baking tray with baking paper . Use a whisk attachment on your e,ectric beater and whisk 2 egg whites until firm peaks form. With the motor running gradually add 1/2 cup of castor sugar , a tbs at a time , whisking until dissolved . In a separate bowl mix together 1 cup ( 100gm )of almond meal and 2 tbs of castor sugar , 100gm of milk chocolate 'bits' , 1/2 cup of sesame seeds and black chia seeds . Now fold the dry ingredients through the egg white mixture . Spoon dsp full of the mixture onto the lined baking tray /s . Place the tray in the oven and bake for 20 minutes or until golden and crisp . Repeat the cooking procedure for the second oven tray . Remove from the oven and transfer the macaroons on the baking paper to a wire cooling rack . Cool completely ... These are delicious !

BANANA ,HONEY AND WALNUT BREAD

Preheat your oven to 180 deg C . Lightly spray a loaf pan (9 x 19cm)with cooking oil and line with baking paper . Mix together in a large bowl 225gm (1 and 1/2 cups) of plain flour , 1 tsp of ground cinnamon , 3 tsp of baking powder and a pinch of salt . Add 70gm ( 2/3 rds ) of a cup of quinoa flakes and 40 gm (1/3 rd cup ) of granulated walnuts, stir to combine . In a separate bowl combine 175gm ( 1/2 cup ) of honey , 2 lightly beaten eggs , 80ml (1/3rd cup of canola oil ,65gm (1/4 cup )of sour cream and 4 small mashed bananas ( about 500gm ). Now add the combined wet ingredients to the dry ingredients , stir to just combined . Spoon the mixture into the prepared pan and smooth the surface with the back of a spoon . Scatter an extra 2 tbs of the granulated walnuts over top . Bake for 50 minutes or until golden and a skewer inserted comes out clean . Loosely cover the top with a sheet of baking paper is the loaf is browning too quickly . Remove from the oven and set aside to cool in the pan for 10 minutes before turning out on a wire rack to cool completely . Serve warm or at room temperature with ricotta and a drizzle of honey .

CHOCOLATE AND DATE SPELT CAKE

My son Dale introduced me to an assortment of flours . Flours I had no knowledge about , don't be afraid...be adventurous and incorporate them in your baking and cooking . Some of the flours will be produced from grains that are gluten free , your end result will not be compromised . Come on... give different flours a go in your recipes that call for plain flour . I have 13 different flours in my pantry and they all get used and not any of my family are gluten intolerant . I always have bi carb of soda / baking powder on hand in my pantry if the recipe calls for self raising flour , so using different flours is never an issue . Okay , lecture over . Preheat your oven to 180 deg C . Grease and line a 24cm springform cake pan with baking paper ( sides and base ). Use an electric mixer to beat together 160 gm of marg / butter with 220 gm ( 1 cup ) of castor sugar ,( 110 gm ) 1/2 cup of soft brown sugar and 1 tsp of vanilla extract , until light and creamy . Add 4 lightly beaten egg yolks , a little at a time . In a separate bowl mix together with a fork 115 gm ( 3/4 cup ) of spelt flour , 1 dsp of baking powder and 30 gm ( 1/4 cup ) of cocoa powder . Now fold into the butter / egg mixture along with 160 gm ( 2/3 rds ) of sour cream . Stir through 100gm of a melted and 90 gm of good quality dark chocolate and 90 gm of pitted finely chopped dates , until just combined . Now using clean and dried beater and bowl , beat together the 4 egg whites until firm peaks form . Fold in 1/2 of the egg whites to loosen the chocolate mixture , then fold in the remaining eggs white until just combined ( do not over mix and remove all the air ). Pour the batter in the prepared pan and bake for 45 minutes or until firm to touch with no wobble . Remove the pan from the oven and let cool for 6 minutes . Then remove the sides of the pan and transfer to a wire cooling rack and cool completely . Finishing the cake with a dusting of extra cocoa powder . To serve add cream or my favourite Greek style yoghurt , either way enjoy !!

QUINOA , FETA , ROASTED CAPSICUM AND CORN MUFFINS ..

Preheat your oven to 180 deg C . Line a 12 hole muffin pan with paper cases .. Place 225gm (1 and 1/2 cups )of self raising flour into a large bowl along with 110gm (1 cup ) of quinoa flakes , 200gm of tinned corn kernels ( drained ), 120 gm of drained roasted capsicum in oil , diced ( jars available in your supermarket ), 75 gm of crumbled feta cheese and 2 tbs of chives . In a separate bowl combine 250 ml ( 1 cup of milk ), 1 beaten egg and 80 ml ( 1/3 cup ) of oil. Now using a wooden spoon or whisk combine both bowls of ingredients , until well combined ...do not over mix . Now divide the mixture betweem the muffin holes and bake in the preheated oven for 20 minutes or until golden brown . Leave in pan for 5 minutes until cool , then transfer to a wire rack . Serve at room temperature . These muffins freeze well . Thaw at room temperature . These are seriously delicous !!

CAKES AND MORE

BOXED CAKE MIXES ..... have given us the idea there are only a handful of flavours and icings . GO find a vintage cookbook at your local op shop and you will see how far off the mark you are . Back in the day when people baked from scratch , there were dozens and dozens of flavours and combinations . Get yourself a 'vintage ' cookbook and you will find enough inspirations to keep you baking from scratch for years . TO BAKE A PERFECT CAKE ...... before you start , make sure all your ingredients are at room temperature . DO NOT SKIMP ........ on the time you spend creaming the butter / marg and sugar , this is how the air that makes your light gets incorporated to the butter/ marg . Cream the butter/ marg on its own for about 5 minutes then gradually add the castor sugar and continue to cream until the sugar is no longer gritty . COMBINE THE CAKE"S DRY INGREDIENTS........... in a bowl and stir well , using a fork to fluff and lighten the flour . TAP THE CAKE PAN............ filled with batter on the counter before placing it in the oven , to bring the air bubbles to the surface . TO BAKE A CAKE THAT'S MORE LEVEL ........... than domed , use the back of a tablespoon to pull the batter from the centre out towrds the edges of the cake pan . TO ICE A CAKE ON A PLATE ............ you plan to serve the cake on , place a smear of the icing at the centre of the plate and spread it out .This will hold the cake in place keeping it from sliding around when applying the icing .

PEAR STRAWBERRY AND GINGER CRUMBLE

Preheat your oven to 180 deg C . Lightly grease a 6 cup ovenproof dish . Peel , core and thinly slice 1 kg of firm ripe pears . Place the pears in a large bowl with 1 tbs of lemon juice and toss to combine . Add 250 gm of hulled and halved strawberries , 1 tsp of minced ginger , 2 tbs of castor sugar and sprinkle over 1 tbs of plain flour . Spoon the filling into the prepared ovenproof dish . Now to prepare the crumble place 1/2 cup (50gm )of rolled oats , 1/2 cup ( 35 gm ) of shredded coconut , 1/3rd cup (50gm)of plain flour , 1 tsp of ground ginger , 1/3 rd cup (75gm)of soft brown sugar in a large bowl . Using your fingertips rub in 80gm of chilled butter / marg until the mixture resembles small clumps . Sprinkle the crumble mix over the filling . Cover the dish with foil and bake for 15 minutes in the preheated oven . Now remove the foil and bake for a further 15 minutes or until the topping is golden and the pears are tender . Can be served warm or cold with cream and or ice cream .

BUCKWHEAT PASTA WITH PANCETTA, BROCCOLI AND CHILLI

Cook 600gm of broccoli florets until just tender . Drain the broccoli, reserving 1/3 rd cup of the cooking liquid . Put 1/2 the cooked brocoli into a processor along with 2 tbs of the reserved liquid and 1/4 cup of finely grated parmesan . Process till smooth adding a little more of the reserved liquid if necessary . Cook the buckwheat pasta ( I used spirals ) in salted boiling water until el dente . Rinse the cooked pasta under cold water and drain well. Now heat 1 tbs of oil in a non stick frying pan and add 100gm of cubed pancetta and cook over a medium heat for 3-4 minutes until golden . Add 1 tbs of minced garlic , 1 tsp of graed lemon zest and 1/2 tsp of chilli flakes . Stir in the brocoli florets , followed by the processed broccoli mixture and 1/3 rd of a cup of cream. Gently mix to combine and simmer for 2 minutes . Finally add the pasta and toss together until the pasta is coated in the sauce and heated through . Season with cracked black pepper and garnish with finely grated parmesan .

SIMPLE OATMEAL COOKIE

Preheat your oven to 180 deg C . Line baking trays with baking paper . In the bowl of your mixer beat together 1 and 1/2 cups of brown sugar with 3/4 cups of butter / marg , beat until the mixture is light and fluffy , about 5 minutes . Now add a beaten egg and 1 dsp of vanilla extract . Continue to beat till well combined ( about a minute ) . Add 1 and 1/2 cups of plain flour , 1/2 tsp of baking flour , 1/2 tsp of baking soda , 1/2 tsp of salt . Mix till combined . Finally add 2 and 1/4 cups of porridge oats and combine . The mixture will be a little tacky , wet your hands and roll the mixture into golf ball sized shapes and flatten slightly . Bake for 10 - 14 minutes or until golden brown . transfer to a wire rack and cool completely.

PANCAKES WITH HONEY BUTTER .

First make the honey butter . Place 80 gm of softened butter/ marg ( room temp ) in a bowl with 2 tbs of honey . Use an electric mixer to beat until pale and fluffy . Set aside . Mix together 225gm of plain flour with 3 tsp of baking powder in a large bowl , add 2 tbs of castor sugar and stir to ombine . Make a well in the centre of the flour mix and gradually add 2 lightly beaten egg yolks , 30 gm of melted butter/ marg , 250 ml of buttermilk .( Buttermilk 250 ml is one cup of milk mixed with 1 tbs of cider / white vinegar or 1 tbs of lemon juice ). Add 1 tsp of vanilla extract and whisk until smooth . In a separate bowl beat 2 egg whites until firm peaks form , gently fold the egg whites into the batter , until just combined . Now heat a large pan over a medium heat and lightly grease with a little extra butter/marg . Pour 1/4 cup of batter into the pan and use the back of a spoon to spread the mixture to a 4"/ 2 cm diameter . Repeat to make another pancake , cook for 2 minutes or until bubbles appear on the surface . Turn and cook for 1-2 minutes or until cooked through . Transfer the pancakes to a plate and loosely cover to keep warm . Repeat with the remaining batter , greasing the pan before cooking each batch of pancakes . serve with strawberries and honey butter .

BICARBONATE OF SODA

Bicarbonate of soda is without question the hardest working multi tasker on your pantry shelf . It is an essential baking ingredient when using plain flour for cakes and an assortment of baked treats . Bicarbonte of soda is an effective ( green) household cleaner , deodoriser in cat trays , garbage bins , refrigerator interiors , arm pits and feet . It also is an economical way to whiten your teeth , mixed with a little water bicarbonate of soda whitens teeth and combats the acids that gnaw away at the enamal of our teeth . Seriuosly , bicarbonate of soda is a midly alkaline salt that reacts easily with acids , releasing carbon dioxide and creating an effervescence .

CARROT AND GINGER SOUP

Just saying this is an amazing soup and we will preparing this in class next week . I am even going fancy and prepare croutons ... Preheat your oven to 180 deg C Spread the 4 slices of bread with vegemite . Slice the vegemite coated bread into 16 squares . Place the bread pieces on an oven tray covered with baking paperand bake for 20 minutes , turning at 10 minutes . Remove from the oven and set aside . Now peel and slice 1 onion and place in an oiled pan with 1 tbs of minced garlic and 1 dsp of minced ginger , stir over heat till aromatic . Add 450 gm of grated crrots , now add 1 litre of vegetable stock and simmer gently for 20 minutes or until the carrots are tender . Now remove from heat and a process with a stick blender until smooth , stir in 1 tbs of lemon juice , garnish with croutons ,grated lemon rind and chopped chives . Come on join us ...

BADAMI GOSHT

This is the dish we prepared in 'Country ' cooking class this week .(ba- DAH- mee gosht ) an adaption of an indian recipe , a fragrant and spicy lamb cooked with almonds . Peel and chop 2 onions . Using a medium pan , heat 5 tbs of ghee over a medium heat . Add 2 cinnamon sticks , 6 cloves and 8 cardamon pods . cook for 2 minutes . Add the peeled and sliced onions . Cook for 5 minutes or until the onions are tender . Add 2 tbs of minced garlic and 1 tbs of minced ginger . Continuing to cook until the onions are golden . Add 1 kg of diced lamb , stir until sealed . Place in the bowl of your slow cooker . Place and 1/2 cups of natural yoghurt into a medium bowl and mix in 1 dsp of saffron powder, ( I used saffron threads , but they are very expensive ) , 1 tsp of sweet paprika . Mix well . Now add the yoghurt mixture to the lamb to the slow cooker and stir to combine . Finally , using a small saucepan add 3/4 cup of almond meal and a little water to make a paste , now add 1 can of coconut cream ( 400ml ) , stirring through to well combined . Add the coconut mix to the slow cooker and stir through . Cook for 4 hours on high in your slow cooker. At this point add 1 cup of mixed grain ( I used a mix of quinoa , brown rice and buck wheat ( the combination is up to you ), along with 500gm of frozen beans and 1 grated carrot . Continue to slow cook until all ingredients are tender and combined .....about 1 hour . This is delicious .

BLOSSOM MUFFINS

Today in class I hosted ( together with my volunteering assistant Maureen Schenkel) Ist year medical students doing community placement , a requirement of their course . The students joined the regular class members . It was an amazing session . Robyn a long time class member offered to share her ingredients so the medical students could prepare Blossom Muffins. The students also assisted Robyn in preparing Robyn's Badami Gosht , an aromatic , spicy Indian lamb dish . BLOSSOM MUFFINS Preheat your oven to 180 deg C . In a large bowl cream together 125gm of butter /marg , 2 lightly beaten eggs , 1 cup of castor sugar and 1/2 packet of red jelly crystals . Beat until light and fluffy . Now add , beating to combine 1 and 1/2 cups of of self raising flour , along with 1/2 cup of milk . Continue to beat in 1/4 cup of red jam along with 1 dsp of vanilla essence . Divide the batter between cooking oil sprayed muffin trays , you should get enough batter for 18 muffins . Bake for 25 - 30 minutes or until a skewer inserted into through the side of the miffin comes our clean . Remove from oven and cool in the muffin pan for 10 minutes and then turn out onto a wire rack to cool completely . Now ice and decorate . Well done Robyn your meals were perfect and thankyou for sharing your ingredients. I loved the interest and participation the medical students shared with us .. We wish every one of you success , thank you for being part of 'Country Cooking ' at CNC .

COUNTRY COOKING CLASS 9//5/2023 at CNC

'Country ' cooking class todat 9/5 / 23 . Top effort today ladies , karyn , Julie , Meagan and Heather ....your blossom muffins wer perfect . welcome on board Julie and welcome bake Heather . The ladies also succesfully made an Indian ...Badami Gosht ( a fragrant and spicy lamb dish.)

THE COMMONSENSE COOKERY BOOK ..BLANCMANGE

I must have learned a few basic skills in the boring ' home eco ' class at Morwell High School ( mid 60's ) , but I do not recall anything , to me it was just boring . All the food was white , eggs , junket , mashed potatoes , suet ....and the imfamous blancmange !! I did not excell in 'home eco ' I do not recall any inspiration from the ' home eco ' classes ... BLANCMANGE ... PG 162 COMMONSENSE COOKERY BOOK . Rinse a basin with cold water Blend 2 tbs of cornflour with some of the milk ( 1 and 1/4 cups noted in the book ) Put the remainder of the milk on to boil in a small saucepan with 1 tbs of sugar and 1 bat leaf , or peach leaf or lemon rind . When nearly boiling , remove from the stove , lift out leaf or rind and stir in cornflour mix . Stir well and return to stove , cook for 3 minutes after it comes to the boil . Add 3 drops of vanilla if required . Pour into wet mould . Stand mould in a shallow basin of cold water to set . Chill . When quite cold , loosen round edge , turn out into a serving dish . Serve with jam , stewed fruit or custard . My home eco teacher was Miss Alexander , my disinterest in cooking wasn't her fault it was just what was expected of teachers to teach ...

THE MANOR SUNDAY FRIDGE INGREDIENT CASSEROLE

Preheated my oven to 180 deg C I have just sliced up into large chunks 500gm of unpeeled Kent pumpkin , 1 onion peeled and sliced along with 2 garlic cloves sliced . Placed these in a lightly oiled oven proof dish ( casserole )and am baking until soft and caramelised . Now chop up some left over processed chicken meat and bacon pieces . On top of the the stove I have boiled together brown rice and lentils in water flavoured and coloured with ground turmeric . Ive drained the rice /lentil mix and mixed them with the chopped meats . On the bench I have chopped 3 precooked beetroot , quartered 3 kumato tomatoes and 400gm of white cap mushrooms . I have just put the lemon myrtle bush curry powder on the bench along with 3 tubs of cherry bocconcini. The pumpkin , garlic and onions are now tender , and I have just added all bench ingredients together in a large bowl and am stirring them through and combining in the casserole . Adding a sprinkle of the bush curry at intervals . Finish off with a topping of the bocconcini and a final sprinkle of bush curry powder and finally the quartered tomatoes drizzled with a little honey . I have just placed the casserole dish back in the oven and will oven bake until the topping is golden . I reduced the oven temp to 160 deg C Five minutes in and the kitchen is so aromatic . I baked for 20 minutes and then covered the dish with a sheet of baking paper , to prevent surface colouring , 20 minutes later I have removed the dish from the oven and tried a few spoonfuls ... Seriously delicious , just remember you can prepare this dish with the ingredients in your fridge along with some sort of cheese and the herb flavouring of your choice .

PRESERVED LEMON AND GARIC DRESSING

Place 1 tbs of minced garlic and a pinch of salt in a mixing bowl . Take 2 segments of preserved lemon and remove as much of the lemon flesh and pith as you can. Discard lemon flesh and pith . Finally chop the rind and combine with the minced garlic along with a tsp of dried parsley or coriander . Mix this dressing through drained chickpeas , lentlis , your choice of cooked pulse eg green beans . Preserved lemon and garlic dressing goes perfectly with any fish , pork or chicken dish .

HERBY YOGHURT DRESSING

Combine 250 gm of natural Greek style yoghurt with a 1 dsp of dried dill , 1 dsp od dried coriander ,1 tsp of honey and 1/2 tsp of salt. mix thoroughly . This dressing can be served with fish , chicken or any salad .

TUNA POLPETTE

Just saying you can use tinned salmon in oil as an alternative to tinned tuna in oil . The polpette freeze really well . Preheat your oven to 180 deg C. Using a large bowl mix together 250 gm of ricotta , 250 gm of tinned tuna / salmon in oil ( well drained ),3 tbs of grated parmesan , 1 lightly beaten egg ,1 tbs of dried dill , 1 dsp of minced garlic and a scatter of cracked black pepper and finally 4 tbs of breadcrumbs ( just enough to bind the mixture , not too dry or too wet ). If you are gluten intolerant use almond meal in place of the breadcrumbs . Place the bowl with the combined mixture into the refrigerator for a couple of hours until the mixture is firm . Line a baking tray with baking paper , form the mixture into golf sized balls or flatten into fish cake shapes , place on baking tray and bake in the preheated oven for 15 minutes each side OR until golden . Serve these with a mixed grain /rice and or a herby yoghurt dressing .

BUCKWHEAT , CORN AND CHIVE FRITTERS WITH CRISPY BACON .

Tea at The Manor tonight . This is light but filling and totally full of flavours . Mix together 75 gm ( 1/2 cup) of plain flour , 65 gm (1/2 cup )of buckwheat flour with 1 dsp of baking powder . Whisk together 185 ml ( 3/4 cup ) of milk with 2 egg yolks in a large bowl . Whisk in the combined flours and baking powder until smooth . Now stir through 400gm of whole corn kernels , 1 zucchini coarsely grated and moisture squeezed out , 50 gm ( 1/2 cup )of a grated cheese mix and finally 2 tbs of chives . In a separate dry bowl whisk/ beat the 2 egg whites until stiff peaks form . Gently fold the egg whites through the batter . Heat 2 tbs of canola / rice bran oil in a frypan over a medium heat . Spoon 1/3 cup ( 80 ml )of mixture into the pan , place 2 fritters into the pan . Cook for 3 minutes each side or until golden and cooked through . Transfer to a plate and continue to prepare remaining fritters ,you should get 8 fritters . Add a litle more oil as necessary . To serve oven heat the fritters and serve with grilled bacon , chopped avocado and baby spinach leaves . Delicious .

THE 3 COMMANDMENTS OF BAKING

Too many people think you can only get great baking results by using a special recipe or secret ingredients . NO NOT AT ALL !!! Good baking is no more complicated than doing the right thing at the right time . 1.BAKE OFTEN ...... The more you bake the more you will get a feel for a batter / dough , and how these should look . Back 'in the day ', it was called having 'a hand ', long before all the kitchen equipment we have today . Home cooks could touch a dough and know if it needed more kneading , if a batter was too runny or if the pie crust would be flaky or tough . It is so important to bake often , as you will develop 'your hand ' and learn to make corrections before the dish baked . 2. ACCEPT MISTAKES ..... baking has variables that are not in your control . The age of your flour , the humidity in your kitchen , aging baking powder . These overlooked alterations in your ingredients can be the cause of a failure . Always check the best use by date on your ingredients , especially if you dont bake often . 3.BAKE SMALL ..... Many recipes got their start decades ago , when big families and appetites were the norm . Large quantities are wasteful , especially since baked goods are best eaten fresh . Learn to divide the ingredients in recipes . For instance insread of making one large pie , make any number of smaller pies in your pie maker . Turn left over egg whites into meringue topping ,left over cheese and ham into a quiche .

WILD RICE

Wild rice is a grain , not a rice . I use wild rice when I want a quick elegant side dish that goes with almost everything . To make this dish... chop an onion and mix with bacon pieces . Saute these together in an oiled pan over a med/high heat until both are crisp. Drain well and set aside . Now cook / boil the wild rice , you can mix and cook the wild rice with other grains or rice. Mix the bacon and onion with the cooked wild rice or grain mix . A key feature of wild rice is it's great hot , at room temperature or cold . So the next day , you can turn your leftovers into a wild rice salad . dress with a little lemon juice and oil and add whatever you have on hand . You can go sweet by adding dried cranberries , blueberries , cherries , grapes , walnuts and a dressing of orange juice . Or you can go savoury, adding sliced white cap mushrooms ,julienned carrots and other raw vegetables and dressing with a lemon vinaigrette . If you have any leftover chicken , kangaroo, beef , lamb or pork , cut these into slivers or chunks and add to the leftover grain/ rice for an elegant main meal .