ROASTED SPICY PINEAPPLE

The pineapples and mangoes are on the shelves in the supermarket . Here is a favourite dessert of mine using both pineapple and mango in a baked dessert. Preheat your oven to 180 deg C. Use a sharp knife to cut off the top , base and skin of the pineapple , slice into quarters and remove the core . Cut the flesh into large cubes and place them into an ovenproof dish which you have lightly sprayed with cooking oil . Add 1 mango , peeled , seeded and sliced ( set aside ). Now add to a small saucepan mix together 55gm of butter/ marg , 4 tbs of golden syrup , 1 dsp of ground cinnamon , 1 tsp of ground nutmeg along with 4 tbs of soft brown sugar . Heat gently over a low heat , stirring constantly until butter / marg has melted and everything is well blended . Pour the mixture over the fruit and roast in the preheated oven for 30 minutes , or until the fruit has browned . To serve , beat together 150 ml of sour cream with the finely grated rind of 1 lemon and add a dollop to each serve and drizzle with passionfruit pulp .. Absolutely delicious !!!!

SWAHILI CHICKEN

Pat dry your whole chicken and set aside . Mix together in a large bowl ,1 tbs of minced ginger , 3 tbs of minced garlic , 1 dsp of turmeric , 1 tbs of sweet paprika ,1 tsp of ground cinnamon ,8 tbs of lemon juice , 4 tbs of canola oil ,1 dsp of ground cumin ,1 tbs of ground coriander , 1 dsp of chilli flakes , 100gm of greek yoghurt(whisked)and finally 1 tbs of runny honey . Mix well to combine . Now carefully (gently )loosen the skin around the opening at the neck. Spoon the mixture in small amounts under the skin . Using your fingers gently spread the mixture under the skin . Rub the remaining mixture all over the chicken skin . Place the chicken in a well greased oven proof dish or slow cooker . If your are cooking in the oven preheat your oven to 180 deg c and bake in the preheated oven for 1 and 1/2 then covering the dish with foil for another 30 minutes . If you use your slow cooker , place the chicken in a well greased base . Cover and cook on high for 3 hours . This dish should be served with plain boiled rice or flat bread , I will be offering both .

A QUICK CHOC BROWNIE

Preheat your oven to 160 deg C Spray an 8 inch square baking pan and set aside . In the large bowl of your electric mixer add 2 lightly beaten eggs , 1 cup of castor sugar and 1/2 tsp of vanilla extract ...beat until thick and lemon coloured . In another bowl mix together 3/4 cup of all purpose flour ,1/2 cup of Dutch cocoa , 1 tsp of baking powder and 1/2 tsp of salt . Now alternatively mix the flour mix and 85 gm of melted marg / butter with the egg mixture until just smoothly blended. Pour the batter into the greased pan and bake in the preheated oven for 25 minutes or until a skewer inserted comes out clean . Place the pan on a wire cooling rack and let cool completely . Sift icing sugar over top . slice into 2"squares and store in an airtight container .

THE MANOR XMAS CAKE (1 )

25th of November 23', today I prepared The Manor Xmas cake and I have another two on order. I have a large bowl where I empty all the left over dried fruit ,granulated nuts , choc bits and glazed fruit into over the year , that is kept airtight . This mixture is then used in my Xmas cake preparation . Preheat your oven to 180 deg C . First I mix the left over dried / glazed fruit and nut / choc bit , together until well combined . Into a large pot place 4 cupfuls of the mixed fruit / nut / chocolate mix . Add 2 cups of soft brown sugar ( firmly packed ). 220 gm of butter/ marg . 1 dsp of bi carb of soda and 2 cups of water . Slowly bring this mix to a slow simmer . Simmer for 1 minute only . Remove from heat and cool ( how cool ? well you are going to be adding eggs and you don't want them cooking ! ). In a separate bowl mix together 1 cup of plain flour and 3 cups of self raising flour . Add the flour mix to the fruit batter and lastly beat 4 eggs together in a separate bowl and then stir through the cake mixture until well combined . You will need a large pan , I used a 25 cm bell shaped pan , well greased and lightly sprinkled with polenta / or flour. Place in the preheated oven and bake for 2 hours or more ... check when the cake is done by inserting a skewer into the cake at differnt angles , when the skewer comes out clean the cake will be ready . Remove from the oven and leave the cake in the pan for 10 minutes and then remove to a wire rack lined with a teatowel . Cover the cake with another layer of teatowel on top until completely cooled . Then place in an airtight tin or container in a cool , dark spot until you are ready to decorate .

CHICKEN AND BABY SPINACH CURRY

Heat 3 tbs of canola oil in a frypan . Add 4 skinless chicken breasts, thinly sliced , 1 peeled and sliced onion 2 tbs of minced garlic , 1 dsp of dried chilli flakes . Fry until the chicken begins to colour and the onion becomes tender . Add 1 tbs of dried cardamon , 1 tsp of ground cumin seeds ,1 dsp of minced ginced ginger , 1 dsp of ground turmeric and continue to fry for 2 minutes . Add 240 gm of baby spinach leaves and cook until the spinach leaves wilt. Stir through 200gm of halved cherry tomatoes , cover the pan and simmer for 15 minutes, remove the lid and continue to simmer for 5 minutes . Stir in 150gm of natural yoghurt and 2 tbs of chopped coriander . Serve with steamed grain of your choice . The aromas are amazing .

TAHINI COOKIES (2)

This morning I preheated my oven to 180 deg C . I removed the well chilled dough from the refrigerator and rolled the dough into 1 and 1/2 " balls . Dip the balls into sesame seeds ( white or black )and press down so seeds adhere to the dough . Place balls seeded side up , and about 2 inches apart on an ungreased baking tray . Flatten each ball with a fork , making a criss cross pattern on top . Bake in the preheated oven (180 deg C) for 10 minutes or until lightly browned . Let cool on the baking tray for 2 minutes and then remove to a wire rack and let cool completely . Store in an airtight container . These are delicious .

TAHINI COOKIES (1)

The sesame seed paste called tahini is a staple in Middle Eastern cooking , which adds a nutty flavour to a variety of dishes . In a the bowl of your electric mixer , beat together 1/2 cup of EACH castor sugar and firmly packed brown sugar , 1/2 cup of tahani , 4 tbs of room temp butter/ marg and 1/4 cup (60 gm) of copha with 1 beaten egg until creamy . In another bowl , mix together 1 and 1/3 rd cup of plain wholemeal flour with 3/4 tsp of baking powder and 1/2 tsp of baking soda . Gradually add the flour mixture to the tahini mixture , mixing thoroughly . Wrap the mixture tightly in cling wrap and refrigerate until next day , when the dough will be easy to handle .

COCONUT SLICE

Preheat your oven to 180 deg C. Grease a 23/22 cm square cake pan and line the base with baking paper . Cream together 125 gm of room temp butter / marg with 225gm of castor sugar until pale and fluffy , using your electric beater . In a separate bowl mix together ..2 well beaten eggs , the finely grated rind of one lemon and 3 tbs of lemon juice and 150 ml of sour cream . Now stir the lemon mixture into the butter mixture using a metal spoon . Finally fold in a mixture of 140 gm of self raising flour with 85 gm of desiccated coconut into the mixture . Spoon the blenbed mixture into the prepared pan and level the surface . Bake in the preheated oven for 40 minutes or until risen and firm to the touch . Leave to cool for 10 minutes in the pan , then turn out to finish cooling on a wire rack . For the icing , lightly beat 1 egg white until frothy and then mix in 200gm of icing sugar and 85 gm of desiccated coconut , adding 1 tbs of lemon juice to mix to a thick paste . Spread over the top of the cake , sprinkle with toasted coconut . Leave to set before slicing into bars .

DING DONG (2)

Ding dong (1) marinated overnight in the refrigerator . This morning I transferred the marinated stir fry beef mixture to my slow cooker . WHY ? , because I wanted to see how stir fry beef would respond to being slow cooked . After 6 hours and the addition of a 1/3 of a cup of uncooked quinoa , 1/3 cup of uncooked rice and 2/3 rds of a cup of white wine and 1/2 cup of lemon juice . The Ding Dong was complete , tender and thickened . I have placed the ding dong in an oven proof dish to freeze and wait to serve. This is a delicious , mildly heated beef curry .

DING DONG (1)

An Indian recipe from 'The Madras Cookery Book , first published in India way back in 1882 . The original recipe reads as... 1 lb of good tender beef . Mixed with 1 stick of saffron , 1 pod of garlic , 2 tbs of soft brown sugar , 1 tbs of salt. This is my interpretation of the original recipe . I used 1 kg of beef stir fry strips . For the curry stuff ingredients , I used 3 tbs of dried chilli flakes , 3 tbs of saffron powder , 3 tbs of minced garlic , 4 tbs of soft brown sugar and 1 tbs of salt . I also added 300gm mix of shredded carrot , beetroot, and zucchini . Rub the brown sugar into the beef strips and then add the mixed curry stuff through the beef strips and then cover and refrigerate over night . Let us see what happens tomorrow .

A COUNTRY CHRISTMAS

The definition of Christmas :'the time of the year wwhen families get together to give presents , open old wounds and renew hostilities'.....Anon . I love everything about Christmas , the decorations , the frenzy of anticipation , family and friends , the Manor filled with aromas of spice and herbs . Whatever Christmas is to you , please reflect on how fortunate we are to be here in a free country and of the value of peace . Merry Xmas everyone .x

BUTTERY LEMON COOKIES

These lemon bars remind me of lemon meringue pie , minus the meringue topping , with a cookie crust instead of a pie pastry . Preheat your oven to 180 deg C . In the bowl of your electric mixer , beat together 225 gm of room temperature butter/ marg with 1/2 measuring cup of icing sugar until creamy . Beat in 2 measuring cups of of plain flour , blending thoroughly . Spread the mixture evenly over the base of a well greased 9 x 13" baking tray . Bake in the preheated oven for 20 minutes . In the cleaned bowl of your electric mixer , beat 4 room temperature eggs until light . Gradually add 2 cups of castor sugar , beating until mixture is thick and lemon coloured . Add 1 tsp of finely grated lemon zest , 6 tbs of lemon juice , a 1/3 of a measuring cup of plain flour and 1 tsp of baking powder and beat until smooth . Pour the lemon mixture over the hot baked crust and return to the oven and bake for 20 minutes or until the topping is a pale golden . While still warm ,lightly sprinkle over icing sugar and let cool . Slice into squares and store in an airtight container .. Easy to prepare and absolutely delicious .

BEE STING SLICE ‘BIENENSTICH ‘

This is a favourite recipe all the way from Germany . Preheat your oven to 180- deg C . In a small pot , place 1/2 cup of butter/ marg ,1/4 cup of castor sugar , 2 tbs of honey , 2 tbs of milk , 1 cup of slivered almonds and 1 tsp of almond essence . Heat over a medium heat to a simmer while stirring . Remove from heat and set aside . In the bowl of your mixer place 1 and 3/4 cups of all purpose flour ,1/2 cup of castor sugar,1 dsp of baking powder and 1/4 tsp of salt . Finally add 1/2 cup of softened butter/ marg and mix until the mix is crumbly , now add 1 beaten egg and continue to mix until dough holds together . Press the dough evenly between ungreased slice pans ( I used 2 .. 27 .5 cm x 17.5 cm slice pans ). Pour the almond mixture over the dough , spreading evenly . Bake in the preheated oven for 25 minutes or until topping is a deep golden . Let cool in the pan on a wire rack . Slice into triangles . Store in airtight container .

MINI CHOCOLATE MUFFINS .

Place 12 mini cake cases in a muffin pan . Gently heat together in a small saucepan over a very low temperature 375gm of milk ordark chocolate , 2tbs of butter / marg and 3 tbs of cream , until smooth . Remove from heat and set aside . Measure out 175 gm of crunchy or smooth peanut butter , using wet hands shape into 12 circles . Push the balls into the bases of the cases . Pour the melted chocolate over the peanut butter and refrigerate for 3 hours or until set . Store in an airtight container . Top with a half of a peanut .( optional )

LEMON GRASS CHICKEN

Heat 2 tbs of canola / rice bran oil in a large pan and brown 12 chicken drumsticks evenly for 5- 6 minutes . remove from the pan and set aside . Now stir fry 1 peeled and finely chopped onion over a low heat until tender . Add 2 tbs of minced garlic , 80 gm of lemongrass paste , 1 small red chilli finely sliced , 2 tbs of medium curry powder . Stir fry until well combined . Return the chicken to the pan with 1 tbs of grated palm sugar and 1 cup of chicken stock . Top with quartered lemongrass stalks . Bring to the boil , season with cracked black pepper, cover tightly with a lid and slow cook for 2 hours on a low temperature or until tender .

CABBAGE BHAJI

Place 500gm of roughly chopped white cabbage in a large saucepan with boiling water , cover and cook for 10 minutes, stirring occasionally . Drain and return to the saucepan and set aside . Now heat 2 tbs of canola oil / rice bran oil in a frypan and heat, stir in 1 tbs of cumin seeds ,2 tbs of minced garlic , 1 dsp of minced ginger ,1 dsp of dried chilli flakes stir fry until fragrant. Pour the oil over the prepared cabbage ,stir in 2 tbs of desiccated coconut and season with cracked black pepper . This is delicious served as a starter or as an accompaniment to a meal .

Dala’Mahshi. ( dala ma shi ) STUFFED LAMB BREAST

For this dish you will need to order 2 lamb breast fillets from your local butcher along with 250 gm of beef mince . Preheat your oven to 180 deg C . PREPARE THE STUFFING . Heat your oiled pan ( 2 tbs of canola oil/ rice bran oil ) and add 1 chopped red onion and cook util onion softens . Now stir in 250 gm of minced beef , cook until the mince colours . Stir in 1 and 1/2 tbs of rice and 1 dsp of chia seeds . Stir constantly for 3 minutes . Add 1 tsp of ground cumin , 1 tsp of ground tumeric , 1 cup of water . Season with cracked pepper . Bring the mix to the boil and reduce heat to a simmer and allow water to be absorbed . Add 3/4 cup mix of dried fruit and pine nuts . Set aside . PREPARE THE LAMB BREAST . Lay the breast fillet out , use a mallet to flatten out any thick pieces . Season the breasts back and front with a little salt , Moroccan spice mix / 7 spice mix . Divide and spread the stuffing over the breasts . Roll up the breasts and tie with cooking twine ,' but' the ends with scrunched up baking paper. Spray your baking pan and the rolled breasts . Place breasts in the pan and bake in the preheated oven until golden , about 90 minutes Remove the breasts from the oven and discard the liquid from the tray . Brush the breasts with a well mixed and loose apricot jam . Replace the glazed breasts in the oven and increase the heat to 200deg C . Roast until the lamb rolls are glazed and golden about 10 minutes . Serve with rice, pasta or mashed potatoes .

SATURDAY BAKING ...WHOLEMEAL BREAD ROLLS

Mix together in a basin 1 tbs of dry yeast , 2 tsp of plain flour , 1 dsp of sugar and 1 and 1 dsp of of plain wholemeal flour ( plain white flour can be used )and 1 and 1/2 cups of warm water . Set the bowl aside in a draught free kitchen area to activate the yeast ( also known as the starter ), until it becomes frothy. Preheat your oven to 220deg C . While waiting for the starter to activate , mix 3 cups of plain wholemeal /white flour with an extra 3 tbs of flour ,1 dsp of salt , 1 tsp of sugar , 1 tsp of bread improver per each cup of flour used , 1 tbs of rice bran / canola oil . I mixed this in the bowl of my electric mixer with the dough attachment and added the frothy starter . The dough was kneaded with the dough hook for about 10 minutes . Using wet hands remove the dough to a greased bowl and leave sit in a warm place until the dough has doubled in size ( approx 45 minutes ). When the dough has risen ,place it back in the bowl of your beater and knead, knocking back the dough , shape the dough into roughly 12 balls and place on a baking paper lined oven tray ,place the tray in a draught free kitchen area until the dough rolls are well risen . Bake in the hot oven for 10 minutes and then reduce the oven temperature to 200deg C and continue to cook for 15 minutes or until the rolls sound hollow when lightly tapped .

THE ORIGINAL CHOCOLATE RASPBERRY MUD CAKE

Preheat your oven to 180 deg C. LIBERALLY grease a 22cm round cake pan . next you need to prepare the topping , place 100gm of good quality dark chocolate and 125 ml of cream and 150gm of strawwberry jam in a small pot over a low heat . Stir until smooth , then pour into the prepared pan making sure it covers the whole base . In a bowl , mix together 30 gm of cocoa powder with 125 ml of boiling water , stirring until smooth , then add 60mlof milk , 1/2 tsp of vanilla extract and 90 gm of strawberry jam , stirring to combine . In the bowl of your electric mixer cream together 115gm of room temp butter/ marg and 65 gm of castor sugar . In a small bowl lightly beat 2 eggs together . In another bowl mix together 125gm of plain flour with 1 and 1/2 tsp of baking powder and a pinch of salt . Now using a wooden spoon combine the egg , butter and cocoa mixture along with the flour mix, until smooth . Finally fold through 80 gm of fresh whole raspberries . Pour the batter into the prepared pan , making sure you spread it right to the edge and cover the topping completely. Bake in the preheated oven for 35 minutes or until firm . Leave the cake to cool in the pan for 15 minutes . Turn the cake out onto a serving plate , scrape out any leftover sauce out from the pan and spread over the cake . This cake can be served warm or cold with a side of a few fresh raspberries .

BEEF WITH OLIVES

This dish is cooked on top of the stove in a frypan . The cooking time depends entirely how you like your beef done For rare beef , cook the meat for 7 minutes on each side, for medium rare extend the cooking time by 7 minutes on each side. For medium well-done , cook the meat each side for 22 minutes each side . I serve this dish with creamy mash potatoes and a crisp green salad . You will need 430gm jar of pitted green olives (drained )and set aside . Heat a tbs of butter/ marg in a large pan . Add 1.3 kg piece of sirlion steak , in one piece to the hot and melted butter in the pan . Lower the temperature to medium and brown the meat for 7 minutes on each side ,if your preparing a rare steak dish . The sirlion steak should cook fat side down for the rest of the cooking . Add the drained olives and season , cover the pan with a lid or aluminium foil , lower the heat and cook for a further 15 minutes if you want a rare steak . If longer cooking is required , add the olives for the last 15 minutes of cooking . Cut the steak into thick diagonal slices and serve immediately .

BANANA NUT LOAF

Preheat your oven to 180 deg C. Grease a 9"loaf pan with cooking spray . In the bowl of your mixer, beat together 140 gm of raw castor sugar , 56gm of ( room temp) butter/ marg and 3 lightly beaten eggs . Beat until light and doubled in size . In a separate bowl mash together 4 bananas and then add them to the egg mixture and beat to incorporate . Mix together 2 cups of flour with 1 tsp of baking powder , 1/2 tsp of salt , 1/4 tsp of bi carb of soda and finally 1 cup of granulated nuts . Add the dry ingredient mix to the banana mixture and lightly beat . Pour the batter into the prepared pan . Bake for 1 hour or until a skewer inserted in the centre of the loaf comes out clean. Turn the loaf out onto a wire rack and allow to fully cool before slicing .

SALMON, PEAS, SPINACH AND LEMON BAKE .

Spray an oven proof tray/ casserole . Preheat your oven to 180 deg C. peal and slice 1 medium sized onion and cook till tender in 2 tbs of canola / rice bran oil. Then add 3 tbs of minced garlic and cook till fragrant . Add 500gm of frozen peas and 120 gm of baby spinach leaves . Continue to cook until the spinach leaves have wilted . Set aside to cool . In another bowl mix together 1 and 1/2 cups of self raising flour with the gratedzest of 2 lemons and 1/4 cup of lemon juice with 600gm of tinned salmon / tuna , add to this mixture 3 well beaten eggs mixed with 1 cup of milk . Season with 1 dsp of sweet paprika . Now add the cooled pea mixture and stir to combine with 1 tbs of dried dill . Pour the batter into your prepared dish / pan . Scatter with a handful of grated mozarella cheese and dried italian herbs . Bake in the preheated oven until set and golden . Aromatic , delicious and filling .

FLAVOURED BUTTER (3) MISO BUTTER

Place 250 gm of room temp butter/ marg in a food processor add 1/4 cup of miso paste along with 1 tsp of white wine vinegar and process until well combined . You serve this butter with bbq beef , seafood or vegetable of your choice . Butter will last up to 5 days in your refrigerator or 2 months in the freezer .

FLAVOURED BUTTER (2) HAZELNUT AND CORIANDER BUTTER

Place 250 gm of room temp butter / marg in a food processor with 1/4 cup of coarsley chopped hazelnuts and 1/3 rd cup of chopped coriander and process until wel combined . Serve with BBQ meat , seafood or vegetable of your choice . Butter can be stored in the refrigerator for up to 5 days or 2 months in the freezer .

FLAVOURED BUTTER ( 1 ) NDUJA BUTTER (CALABRIAN )

Place 250 gm of room temp butter / marg in a food processor with 80 gm of sopressa salami , finely chopped with 1 tbs of olive oil . Process until well combined , serve with meat , seafood or vegetables of your choice . Prepared flavoured butter will last for up to 5 days in the refrigerator or 2 months in the freezer.

BLUEBERRY BARBEQUED SAUCE

Place a 500gm packet of frozen blueberries , 1/2 cup of brown sugar , 2 tbs of apple cider vinegar , 1 cup of tomato sauce , 1 tbs of worcestershire and 1 tsp of sweet paprika in a medium saucepan over a med high heat and bring to the boil . Once boiling reduce heat to low and continue to simmer for 20 minutes , stirring occasionally , to allow sauce to thicken slightly . Now transfer the sauce to a processor and process until smooth . Allow to cool a little before serving . This sauce can be stored in the refrigerator up to one month in the refrigerator . This sauce compliments vegetables , pork , fish and beef .

LEMON SHORTBREAD .... FROLLINO A LIMONE

Mix together in a large bowl , 2 lightly beaten eggs , 4 tbs of olive oil , 60 gm of castor sugar , the juice and grated rind of 1/2 a lemon , 1/2 tsp of baking powder , 1 tsp of vanilla extract and finally 250 gm of plain flour . Knead until well combined and form the dough into a ball. Place on a tray and refrigerate for 2 hours . Line a baking / oven tray with baking paper . Now preheat your oven to 180 deg C . Remove the dough from the refrigerator and roll into small balls in the palm of your hands (approx 20 ), using the heel of my hand , I lightly flattened the ball and trimmed the edges with a cookie cutter . The shape and size of shortbreads is up to you . Place the shortbreads on the tray /trays and into the preheaed oven and bake for 15 minutes.

CAPRESE A LIMONE

This lemon infused delight originates from the Isle of Capri and is delicious . Preheat your oven to 200 deg C . Beat together 5 room temp eggs in a large bowl with 60 gm of castor sugar ,4 tbs of grated lemon rind ,1 tsp vanilla extract until light and fluffy and at least doubled in size. Pour in 100ml of extra virgin olive oil . In a separate bowl mix together 200gm of almond meal ,120gm of icing sugar , 50gm of cornflour , 1/2 tsp of baking powder ,and finally 180 gm of grated white chocolate . Stir the dry mixture into the egg mixture and fold until well combined . Pour the batter into a greased ( and lightly sprinkled with fine polenta ) 22cm round cake pan and bake for 5 MINUTES at 200deg C , then reduce to 160 deg C and bake for a further 45 minutes . Now remove the pan from the oven and leave the cake to cool in the pan . Turn out onto a serving dish and dust with icing sugar .