ONION , POTATO AND BACON ROSTI

Ingredients....6 potatoes ( about 800gm ), 250 gm of bacon pieces, 1 large red onion, 2 tbs of butter/ marg, 2 tbs of sesame oil, ground nutmeg , cracked black pepper. The first thing to do is wash the poataoes and peel them thinly, then place them a pot of salted boiling water and boil for 15 minutes. Now drain ,dry on paper towelling and chill the potatoes for 2 hours. When the potatoes are chilled, grate them roughly into a large bowl. Peel the onion and place in the food processor and process roughly and now mix with the grated potatoes. Place the bacon pieces in a frypan and fry until browned, now turn the bacon pieces into the bowl with the potatoes and onion adding 1 dsp of ground nutmeg and 1/2 tsp of cracked pepper. Use a butter knife to mix. The next step is to shape the potato mixture into 8 flat round patties. Heat the butter with the oil and cook the rostis 4 at a time for 4 minutes on each side. Press the rosti down firmly when you turn them . Serve the rosti hot. I love rosti served topped with egg and salmon, another great combination is sausages topped with an egg. It is your dish serve it as you like.

PIES WITH AN ITALIAN FILLING.

Ingredients .......the leftovers from the 'canned and packaged meal', which consisted of baked beans, zucchini, tomatoes, cheese, sliced mushroom, proscuitto, fetticine pasta, baby spinach leaves,garlic , Italian herbs and fennel seeds, 1 packet of puff pastry sheets. (I used 5 sheets , but it depends on how much filling you have.) I prepared the pie maker with a light spray of oil, then cut out the pastry base and lids and fitted the bases to the pie maker. Now spoon your prepared filling into the pastry forms and place the lids over top. Switch the pie maker on to heat after 2 minutes close the pie maker and wait for the green light to indicate your pies / pastry are ready. Love the aromas of pies baking.

GOLDEN TOPPED CASSEROLE

Ingredients.....750gm of Barramundi fillets, the juice of 1 lemon, 2 tbs of butter/ marg, 1 onion peeled and chopped, 1 cup of sliced celery, 125gm of sliced mushrooms, 1/2 cup of dry white wine, 1/2 cup of evaporated milk, 1 tbs of cornflour, 1 dsp of dried dill, 1 dsp cracked peppper. The Topping ...1x 400gm can of whole corn kernels ( drained), 1 and 1/2 cups of plain flour, 4 tbs of butter/ marg, 60gm of grated tasty cheese. Preheat your oven to 160 deg C. Place the fish fillets in a lightly greased ovenproof dish and squeeze the lemon juice over . Cook the onion and celery in a a lightly greased pan until tender , then spoon over the fish fillets along with the sliced mushrooms. Heat the wine and evaporated milk together, thicken with the cornflour and blend to a paste with a tsp of water, add the dill and cracked pepper. Pour the mixture over the the fish. Now for the topping, Spoon the whole corn kernals over the sauce. Rub the butter/ marg into the flour, until it resembles breadcrumbs, stir in the grated cheese and sprinkle the mix over the corn. Bake in the preheated oven for 35 minutes. Garnish with the parsley sprigs. This dish can be served with noodles and or a mixed leaf salad or even potatoes.

A CANNED AND PACKAGED MEAL.

Ingredients......1 zucchini trimmed and chopped into cubes, 2 tomatoes sliced and cubed, 4 baby carrots trimmed and sliced into rounds, 5 baby capsicums sliced into rounds, 1 x 420gm can of sliced mushrooms (drained), 1 x 420gm can of baked beans , 1 x 420gm can of spaghetti, 1 cup of grated tasty cheese, 1x cup of baby spinach leaves, fennel seeds, onion flakes, Italian herb mix, Boccochini cheese balls, 100gm packet of prosciutto slices. Grease an ovenproof dish and spray with cooking oil. Preheat your oven to 160 deg C. Place the sliced fresh vegetables into a large bowl and mix to combine, now incorporate the onion flakes. Spoon through the drained mushroom slices, the can of baked beans, now sprinkle with fennel seeds. Top with the spinach leaves and sprinkle over the grated tasty cheese. Turn out the spaghetti can contents over the mix and dot the surface with Boccachini balls. Srinkle with Italian herbs . Finally top with slices of the proscuitto. Place the dish in the preheated oven and cook until the aromas fill your house, cooking for 60 minutes.

WHITE CHOCOLATE AND PASSIONFRUIT MOUSSE

Ingredients......You will need 6 passionfruit( plus 2), 250gm packet of cream cheese, 250ml of cream, 120 gm of icing sugar, 250 gm of white chocolate 'Melts' ( melted ), 125ml of passionfruit pulp (6 passionfruit), 2 tbs of lemon juice. I made this as a dessert for a special family gathering sometime ago, it was warmly received and have shared this simple recipe many times. Beat the cream cheese, cream, icing sugar and the melted white chocolate melts in the bowl of your electric mixer and mix until smooth and slightly thickened. Fold in the lemon juice and the pulp of 6 six passionfruit. Spoon the mixture into 4 x 250ml capacity serving glasses. To finish the dish slice the 2 remaining passionfruit in half and divide and spoon 1/2 of the passionfruits over the four dishes. Cover and refrigerate over night. Simple, elegant and delicious.

COOKING WITH WINE

Searching for a misplaced book I came along a book of 'Helpful Hints for Housewives',printed in 1992, by Benjamin Darling.

Just saying all the alcholic content of wine is evaporated during the cooking process, just leaving the full flavour of the grapes.

MUSSELS WITH A TOMATO, WINE AND CHILI SAUCE

Ingredients.......500gm of tomato pasta sauce, 3 tbs of minced garlic, 1 and 1/2 cups of dry white wine, 1 and 1/2 tsp of chilli powder or 1 small red or green chili, sliced very thinly( leaving the seeds in to give it some kick.) 1 and 1/2 kg of fresh mussels, beards trimmed , rinsed ( broken ones discarded). 375gm packet of fettucine noodles, flat leafed parsley , to serve. Place the pasta sauce in a large saucepan along with the minced garlic, white wine and chili. Bring the sauce to a slow boil over a medium heat. Add the prepared mussels to the saucepan and cover with a lid. Cook until the shells have opened, discard any unopened shells. Cook the fettucine in salted boiling water until tender , drain and toss with a little oil. Serve the mussels over the fettucine, sprinkled with parsley leaves. A seriously easy, delicious and elegant meal.

BEGINNERS BREAD AND BUTTER PICKLES

This recipe is a great way to introduce you to the art of preserving... Ingredients.......1 litre jar of whole gherkins ( dill pickles), 1 and 1/2 cups of sugar, 1 onion, peeled and sliced, 2 cinnamon sticks, 2 tbs of malt vinegar. Drain the jar of the whole gherkins( dill pickles) and slice into rounds, placing them in a large bowl. Return the juice to the bowl, with the sugar, sliced onion, 2 tbs of vinegar and cinnamon sticks. Mix well . Now return the sliced and mixed ingredients to the jar and tighten the lid. Let the jar stand at room temperature for 5 days, turning the jar upside down every other day. Once opened, store in the refrigerator. Have I got you hooked?

BENGAL APPLE CHUTNEY

It is that time of the year again.......time to preserve, fruit and or vegetables, whatever you have on hand and in abundance. This one is for Linda Cooper. Ingredients....8 large cooking apples, 1 and 1/2 cups of soft brown sugar, 3 and 1/2 cups of apple cider vinegar, 30 gm of crushed ginger, 30gm of minced garlic, 1 small onion chopped finely, 1 and 1/2 tbs of mustard seeds, 1 dsp of salt, 1 dsp of chilli powder, 3/4 cup of raisins, 1 tbs of whole cloves. Peel and chop the apples. Place the chopped apples in a large saucepan with the soft brown sugar and apple cider vinegar and bring to slow boil. Then cover and reduce the heat and simmer until the apples are tender, ( approx 30 minutes). Now add the ginger, chopped onion, garlic, mustard seeds, salt, chilli, whole cloves enclosed in a tea diffuser, and raisins. Simmer uncovered until the mixture has reduced and thickened, stirring regularly. Remove the tea diffuser containing the whole cloves. Cool slightly and pour into sterilised jars, place the lids on, the lids will go pop when sealed. Store for 4 weeks to allow flavours to develop before using.

VEGETABLE MEDLEY WITH MAPLE CREAM

Ingredients.......1 onion, peeled and thinly sliced, 1 carrot, washed and thinly sliced, 1 celery stick , thinly sliced, 1 small green capsican, seeded and thinly sliced, 1 small red capsicum, seeded and thinly sliced, 40gm of butter/ marg, 3 tbs of maple syrup, 2 tbs of chopped parsley, 125ml of cream, 2 tbs of Dijon mustard, sweet paprika, to taste. Melt the butter/ marg in a frypan and saute the vegetable slices for 3 minutes. Add the maple syrup and parsley, contiuing to cook for 2 minutes, to incorporate. Add the cream and mustard, season to taste with the sweet paprika. Simmer over a low heat until warmed through. Serve alonside or over your protein resting on a serving of mixed grain. Make this dish you own. I serve this medley over grilled fish fillets, (salmon or barramundi) over wild rice.

THE XMAS PICNIC 2024

Ingredients ...oven baked chicken drumsticks and wings, a well cooked slab of pork belly, a warratah xmas cake ( baked mid Nov), the Manor Trifle (made 3 days previous), there was a platter of crackers with a selection of cold meats, cheeses ,home grown herb sprigs served with small offerings of conserves. Oh there was a mixed leaf salad with cheese and cherry tomatoes and of course Paul's amazing potato salad.( Paul's recipe, my interpretation.) There were chops, sausages and chilli pork ribs on the barbeque.. See, I had it all covered .....pork, beef, lamb, chicken, potatoes, greens, tomatoes all dished up in the open air in a no pressure environment .....the 'perfect xmas'. Oh, I forgot there were bubbles for 'us', mid beer for Shaun, and water for Max and Jack ( my grandsons). It was a perfect Xmas get together. P.S. The location was Lake Hyland, Churchill.( off Tramway Rd.) It is the perfect spot right on the lake, with an accesible walk around the lake with signage providing historical imformation and accessable seating and restorative views along the way. There is a well kept public barbeque ( no charge ), a variety of tables and seating for your family gatherings with clean assessible toilets, a very safe children's play area and generous car parking available. Lake Hyland is Churchill's best kept secret.

BANANA, COCONUT AND DATE CAKE.

Ingredients......2 eggs, 1/2 cup of castor sugar, 1 cup of sour cream, 1 cup of plain flour, 1 tsp of bi carb of soda, 3 ripe bananas ( mashed ), 1/2 cup of pitted dates ( halved ), 1/3 cup of desiccated coconut. Frosting .....1/2 cup of sour cream, 2 cups of icing sugar, 1 tbs of apricot jam. All measurements were done with measuring cups. Preheat your oven to 180 deg C. Grease and line a 20cm ring pan . Beat the eggs and castor sugar for 10 minutes or until light and creamy. Fold in the remaining ingredients, until well incorporated. Pour the batter into the prepared cake pan. Bake for 60 minutes or until golden brown and cooked through ( check with a skewer). Allow to stand in the pan for 5 minutes before turning out onto a wire rack to cool completely. Now for the icing ......combine all the ingredients for the frosting and when combined smooth over the top of the cake and top with toasted shredded coconut.

CHEESY BACON AND EGG SLICE

Ingredients......12 slices of bread,( crusts removed), 100gm of butter/ marg, 3/4 cup of grated tasty cheese, 300gm of diced bacon, 3 spring onions chopped, 1 red capsicum diced, 12 eggs, 300ml of cream, 125 ml of milk, 1 tbs of dijon mustard, Italian herb mix for sprinkling. Preheat your oven to 180 deg C. Use a rolling pin to flatten the slices of bread, spread both sides of the slices with with the butter/ marg. Line the base and sides of the ovenproof dish with the bread slices. Sprinkle with the grated cheese. Whisk 6 of the eggs with the cream, milk and mustard together, add the chopped onion and bacon. Pour the egg mixture over the bread. Now carefully crack the remaining 6 eggs into the mixture and sprinkle with the Italian season mix. bake in the poreheated oven for 40 minutes or until the eggs are cooked to your liking. This is the best ever breakfast when you have friends or family over. No rules, just enjoy.

THE MANOR TRIFLE

Ingredients.......2 single rounds of 1 sponge, strawberry/ raspberry jam, 1 packet of jelly crystals ( raspberry / port wine),3 tbs of sweet cream sherry (optional), 1 packet of Cottee's instant pudding mix, 1 825gm can of sliced peaches ( drained ), 125gm of creamed cheese, 1 x 300ml bottle of cream, 1 tsp of vanilla extract, 100gm of castor sugar, the surface of the trifle is your canvas ... make it your own, I used chocolate bits , fresh raspberries , maraschino cherries and sweet basil tips. So let's start....spread one side of each of the sponge rounds with the jam. Slice the jam spread sponge rounds into squares. Turn the sponge pieces into a large bowl ( a clear bowl, so the layers can be seen ). Sprinkle the sponge pieces with the cream sherry , if using. Mix the jelly crystals with 250ml of boiling water and 200ml of cold water until the crystals are dissolved. Pour the dissolved crystals over the broken sponge pieces in the bowl. Place the bowl in the refrigerator. Drain the can of sliced peaches and place the peach slices on kitchen towelling to absorb excess liquid. Spread half the peach slices over the jellied sponge pieces. Now prepare the pudding mix accoding to the packet instructions or prepare a thickened custard mix, ( I used the instant pudding mix ). Spoon the pudding over the sliced peaches. Place the bowl back in the refrigerator for 20 minutes. It is now time to top the rest of the sliced peaches over the pudding . Place the bowl back in the refrigerator. Now it is time to prepare the cream topping for your trifle. Place 125 gm of cream cheese in the bowl of your beater along with 300ml of cream, 100gm of castor sugar and 1 tsp of vanilla extract . Beat until the sugar has dissolved and the mixture has thickened. Pipe this mixture thickly over the layer of sliced peaches . The final topping of the cream is your open canvas .....make the trifle your own. I used bluberries in place of the sliced peaches ( peaches are traditional fruit in trifles ). My trifle topping was a combination of chocolate bits, coconut balls, fresh raspberries and fresh sweet basil tips.

FRIDAY NIGHT TEA AT THE MANOR

Ingredients......4 small pizza bases / pita bread, 100ml of tomato paste, 3 cabanossi sticks / shaved ham or chicken , sliced, 12 cherry tomatoes ( sliced into quarters), 1 x 432 gm can of pineapple pieces ( drained ), 2 cups of grated cheese ( whatever you have in your refrigerator ), 3 tbs of Italian herb mix. Preheat your oven to 200 deg C. Spread each pizza base with the tomato paste. Top with the cabanossi/ chicken or ham, tomato quarters, pineapple pieces , cheese and Italian herbs. Place on a baking paper lined baking tray and bake for 15 minutes or until the cheese has melted. Serve as they are or with a side of oven baked chips and or a fresh green salad, ( whatever , it is Friday night , just enjoy ).

VEGETABLE MEDLEY

Ingredients.......3 spring onions ( finely chopped), 10 baby carrots ,2 cups of whole button mushrooms (halved), 1 cup of snow peas ( topped and tailed),1 kg of small new potatoes (cooked), a mixture of 4 tbs olive oil, 3 tbs red wine vinegar,2 tbs Dijon mustard, 1 tbs honey,1 tbs minced garlic and 2 tbs Italian herb mix. Heat a little oil in a non stick pan , cook spring onions, carrots, mushrooms, and snow peas for 10 minutes over a medium heat. Add the cooked potatoes and the herb mixture. This dish can be served hot or cold ...either way it is delicious.

CAPPARCIO OF SMOKED SALMON/ OCEAN TROUT.

Ingredients......6 slices of smoked salmon / ocean trout, 6 nasturtium leaves and flowers( edible), finely sliced tasty cheese, dried dill, olive oil. Lay the trout/ salmon slices on a serving dish, sprinkle lightly with olive oil and dried dill, top with the tasty cheese slices and dress with the nasturtium leaves and flowers ( edible).

A QUICK HOT AND SAVOURY BREAD

Ingredients.....1 French breadstick, 2 cups of grated Mozzarella cheese, 1/2 cup of pasta sauce ( if you do not have pasta sauce , use tomato or barbe que sauce), 1 tbs of Italian herb mix, a handful of rosemary and oregano leaves. Preheat your oven to 200 deg C. Slice the French breadstick into 5cm slices , cutting only 3/4 of the way through the bread. Brush the slices with the sauce. Sprinkle the italian herb mix over the sauce spread slices. Now spread the grated cheese in between and over the slices. Wrap the the bread in aluminium foil , place on a baking tray and bake in the preheated oven for 10 minutes. Remove the bread from the oven and place on a serving dish and top with the oregano and rosemary leaves.

SUPRISE CREAMY BERRY MUFFINS

Ingredients........2 cups of self raising flour, 1 tsp of bi carb of soda, 1 tsp of ground cinnamon, 60gm of castor sugar, 3 tbs of softened butter/ marg, 1 egg lightly beaten, 250ml of milk, 250gm of cream cheese, raspberry jam. Preheat your oven to 180 deg C. Lightly grease a 12 holed muffin tray. Beat to the sugar and butter/ marg until light and creamy. Mix together the flour , bi carb of soda and ground cinnamon. Mix together the milk and egg and add to the butter mixture along with the flour mix. Mix until just combined. Divide the batter between the prepared muffin holes. Place a dsp of cream cheese on top of each muffin along with 1/2 tsp of raspberry jam. Bake in the opreheated oven for 25 minutes or until a skewer inserted comes out clean. These muffins are exactly like their name suggests ' suprising and delicious'.

CHOC ROUGH MUFFINS

Ingredients......125gm of butter/ marg ( softened ), 125gm of castor sugar, 2 eggs , lightly beaten, 250 gm of self raising flour, 30gm of cocoa, 155gm of choc chips, 45gm of desiccated coconut, 185ml of milk / buttermilk. Preheat your oven to 180 deg C. Lightly grease a large 6 holed muffin pan,( 250 ml capacity). Place the butter/ marg in the bowl of your mixer and beat until light and creamy. Combine the eggs, flour and cocoa to the butter mix alternatively (to avoid the eggs curdling). Stir through the chocolate chips and coconutuntil just combined. Spoon the mixture into the 6 holed muffin pan. Bake for 30 minutes or until muffins are cooked when tested with a skewer.

WHAT DO YOU KNOW ?

Here are the answers to last month's challenge . 1. Batter. 2. Carbonnade 3. Lychee 4. A protein in wheat and some grains that, when mixed with liquid, allows a batter or dough to rise. 5. Anchovy. Your Feburary challenge ..... 1. The name of the tea made from dried and partially fermented tea leaves? 2. To dissolve a solid or semisolid into a liquid or near liquid state? 3. A meat originally venison, but now mostly beef, that has been cut into strips, salted and dried?. 4. What is a French pastry filling of semisweet chocolate and thickened cream? 5. What is it called to place herbs or other ingredients in hot water to transfer their flavour into the water?

ORANGE AND COCONUT MUFFIN LOGS.

Ingredients.....180gm of soft butter/ marg, 1/2 cup of soft brown sugar, 1/2 cup of raw castor sugar, 1 tsp of vanilla paste, 3 eggs, 2 cups of plain flour, 3/4 cup of cream, the zest and juice of 1 whole orange, 1 and 1/2 cups of dessicated coconut. Preheat your oven to 180 deg C. Grease a muffin tray / log tray and lightly dust with fine polenta, ( this recipe will make 18 muffins logs). Beat the butter/ marg, sugars and vanilla paste until light and fluffy. In a separate bowl lightly beat the eggs and add the cream . Add the cream mixture to the butter mix along with the flour. Beat till incorporated and then finally mix in the coconut. (Do not over beat.) Now spoon into the prepared muffin/ log pans. Place in the preheated oven and bake for 20 minutes , cover with a sheet of baking paper for the last 5 minutes to prevent over browning. Remove from oven and cool on a wire rack. To finish the logs/ muffins , you can ice them and top with shredded coconut, though they do not have to be iced. Delicious either way.

FETA AND MIXED NUT DAMPER

Ingredients......315gm of self raising flour, 200gm of crumbly Greek style feta, 1 tbs of dried chives,1 tsp of paprika, 155gm of granulated nuts, 250ml of buttermilk/ milk, 1 tbs of canola oil, 60gm of grated Parmesan cheese. This damper goes really well served hot with a hearty thick soup or at room temperature as part of a cheese and fruit board. Damper does not respond well to freezing but will keep in an airtight container for 2 days. Preheat your oven to 180 deg C. Line a baking tray with lightly greased baking paper. Place the flour , crumbled feta cheese, chives, paprika and 125gm of the granulated nuts in a bowl and mix to combine. Make a well in the centre of the dry mixture, add the milk/ buttermilk, and mix to form a soft dough. Turn the dough onto a lightly floured work bench and knead until smooth. Roll into a large ball, flatten slightly and place on the prepared oven tray. Sprinkle with grated Parmesan cheese and the remaining granulated nuts. bake in the preheated oven for 40 minutes or until damper is cooked (check with a skewer inserted and coming out clean).

FROSTED ROSE PETALS….( for Carol Dickinson).

Ingredients....15 rose petals, 2 egg whites, castor sugar. Wash ( lightly rinse ) the rose petals and let drain until dried on paper towelling. Whisk the egg whites lightly and paint each dried petal with it, then dip immediately into /onto the castor sugar to coat thoroughly. Shake off excess sugar and place on a sheet of baking paper to dry. Leave the petals in a warm dry place until very dry and crisp. Frosted petals can be stored in an airtight container for 3 days before use.

SAVARIN

Ingredients.....250 gm of plain flour, pinch of salt, 1 level tbs of dried yeast, 1 level tsp of castor sugar, 6 tbs of warm milk, 4 eggs ( beaten), 125gm of very soft butter/ marg. Ingredients for the syrup......175gm of castor sugar, 250ml of water, thin strips of lemon rind, 6 tbs of Apera sherry. Ingredients for the filling.........300ml of cream, 2tbs of Apera sherry, 250 gm of fresh fruit (strawberries, raspberries, kiwi fruit , icing sugar for dusting. Preheat your oven to 180 deg C. Mix the flour and salt into a bowl. Blend the dried yeast with the sugar and half the warm milk in a separate dish and leave in a warm place for 10 minutes or until frothy and then add to the flour mix. Add the rest of the milk and eggs to the flour and work the mixture to a smooth dough, it should be very soft and almost runny. Continue to beat until smooth and elastic. Cover the bowl with oiled cling wrap and leave in a warm spot until doubled in size around about 45 minutes. Then beat the softened butter/ marg into the dough until blended and then turn into a well greased and lightly floured ring pan ( 20cm / 8" diameter). Now cover the the pan with greased cling wrap and place in a warm spot until the dough has risen to the top of the pan. Cook in the preheated oven for 40 minutes or until golden brown and firm to the touch. Turn the pan onto a wire rack and leave upside down until the cake drops out. Prepare the syrup, heat the sugar, lemon peel in the water and simmer for 5 minutes or until the sugar has dissolved. Remove the lemon rind and stir through the Apera sherry. Place a plate under the savarin while still on the wire rack and prick all over with a fork. now spoon the prepared syrup all over the savarin, until it is all absorbed. Remove the cold savarin carefully to a serving dish. Finally prepare the filling , whip the cream with the Apera sherry until thickened , and alternatively fill the middle of the savarin with the fruit and cream. Finish off with a fine dusting of icing sugar.

TUNA WITH GINGER RICE

Ingredients..... 500gm of tuna in springwater, 1 cup of sliced celery, 1 cup of sliced frozen beans, 1 medium onion , chopped, 1 tbs of cornflour, 1 tsp of castor sugar, 60 gm of butter/ marg, 1 dsp of soy sauce. Ginger Rice...3 cups of ready cooked rice, 1 dsp of minced ginger. Open and drain the cans of tuna, retaining the sprinwater. Melt the butter/ marg in a large pan and fry the sliced onion until tender. Add the celery, beans and add the tuna springwater, cover and simmer over a medium heat for 5 minutes. Then add a mixture of the soy sauce , cornflour and sugar , stir constantly for 5 minutes. Finally add the tuna in chunks and mix through. Serve over the warmed ginger rice.

EASY BERRY BREAD

Ingredients......375gm of self raising flour, 1 and 1/2 tsp of ground mixed spice, 1 tsp of baking powder, 1 and 1/2 tbs of castor sugar, 30gm of butter/ marg, 170ml of water, 125ml of milk, 200gm of fresh raspberries, 1 extra tbs of castor sugar, 1 tbs of milk. Preheat your oven to 220 deg C. Line a baking tray with baking paper. Mix together the flour, mixed spice and baking powder into a bowl. Now add the sugar and use your fingertips to rub in the butter/marg until the mixture resembles coarse breadcrumbs. Make a well in the centre of the mixture, then use a round ended knife to mix in the water and milk to form a soft dough. Turn out the dough onto a floured surface and knead until smooth. Divide the dough into two portions and flatten each round into two portions 7"/ 18cm round. Scatter the raspberries and the 1 tbs of castor sugar over the surface of one round, leaving 1"/ 2.5 cm edge. Brush the edge with a little of the milk and place the remaining dough round on top. Secure the edges using your fingertips to seal the rounds together. Place the dough on the prepared oven tray. Brush the surface of the loaf with the remaining milk. Place in the preheated oven on 220 deg C and bake for 10 minutes before reducing the oven temperature to 180 deg C and bake for a further 25 minutes or until golden and cooked.

BANANA SUPRISE

This is a dessert I make for myself, if you want to share with others just increase the amount of ingredients by the number of people you are serving ......it is just one of those simply delicious desserts. Ingredients........2 tbs of honey, 2 tbs butter/ marg, sprinkle of ground nutmeg, 2 firm bananas, sliced into chunks, a sprinkle of ground cinnamon. Place the honey and butter/marg into a microwave safe container,sprinkle the nutmeg over top and heat for 30 seconds on high. Gently stir through the sliced bananas through the warm honey mixture and place back in the microwave for 30 seconds. Spoon the warmed banana mixture into your serving dish /glass and add a scoop of cream / ice cream, I use a scoop of sour cream and sprinkle with the ground cinnamon. Simple and delicious.

MINI MEATY BALLS……WELCOME , COME ON IN.

So you are hosting a social gathering, or have been invited to one and you need to present something tasty, small as a 'welcome to the table'.. Ingredients.......750gm of lean mince, 2tbs of minced ginger, 3 tbs of minced garlic, 1 bunch of fresh chives, chopped, 1/2 bunch of fresh coriander, chopped, 1 egg lightly beaten, dry breadcrumbs to coat. Come on , let me show you how easy this is... Preheat a large frypan to a medium heat and SPARINGLY spray the base with cooking oil. Mix all the ingredients except the breadcrumbs in a large bowl. Using a dsp, form small balls. Coat the meaty balls with the breadcrumbs. Now fry the meaty balls for 10 minutes, turning every couple of minutes. Finally serve your guests the meaty balls on toothpicks.

HOMEMADE BARBEQUE SAUCE

Ingredients.....2 tbs of dried onions, 125ml of soy sauce , 200ml of tomato sauce, 2 tbs of red wine vinegar,2 tbs of worcestershire sauce, 1/4 tsp of sweet paprika powder, 3 tbs of minced garlic. Combine all the ingredients in a bowl, stir to combine. Place in a lidded jar and serve as requred.

COUNTRY CLUB FRUIT CAKE.

Ingredients.....Topping...1 can of sliced pineapple ( 432gm),glace cherries, sliced almonds. The Cake....250gm of butter/ marg, 250gm of soft brown sugar, 5 eggs beaten, 1 and 1/2 cups of plain flour, 1 cup of self raising flour, 1 tbs of mixed spice, 1.5 kg of mixed fruit. Preheat your oven to 160 deg C. Line a 8"x 8" pan or 9" round pan with baking paper. Drain the pineapple slices, finely chop 2 slices and add to the mixed fruit. Mix together the flours and spice. Beat together the butter/ marg and sugar until light and fluffy. Now add the flour and mixed eggs in measured increments, until well mixed. Stir in the mixed fruit. Spoon the batter into the prepared pan, spread top evenly. Arrange remaining pineapple slices on top of the battter, place a cherry in the centre of each pineapple slice and decorate with almond slices. Bake in the preheated oven for 3 hours or until cooked through when tested with a skewer inserted comes out clean. Cool in the pan on a wire rack before removing. ( Optional ), sprinkle with 1/4 cup of apera sherry while cooling.

SPAGHETTI WITH A TROPICAL MEAT SAUCE.

Ingredients.......432gm can of pineapple pieces, drained retaining the juice, 500gm of dried spaghetti, 1 kg of mince, 1x 420gm can of condensed tomato soup, 2 tbs of minced garlic, 2 onions, peeled and thinly chopped, 250gm of grated tasty cheese, 2 tbs of canola oil, cooked green peas to serve. Cook the pasta with a drop of oil until el dente, drain. Place the chopped onions in a large pan with the oil and garlic, cook until tender. Add the mince with the pineapple juice and the undiluted tomato soup and cook until evenly blended. Turn the heat down to a simmer and let reduce a little. Place 500gm of peas in boiling water and cook until tender. To serve arrange layers of the drained spaghetti over the serving dishes topped with cheese and the savoury mince, garnish with the pineapple pieces and peas. This is a really comforting family meal.

A SAUCE OF RAW TOMATOES

Ingredients.......500gm of very ripe tomatoes, 1 small onion ( peeled) finely chopped, 2 tbs of minced garlic, freshly chopped basil or parsley ( a handful )and enough sesame oil as you care for. Chop the tomatoes into quarters and then cube them , add the finnely sliced onion, garlic and herbs. Place the mixture into a large pan and stir over a low heat until well mulched and combined. Prepare this sauce an hour or two before it is to be served . I do add fennel seeds and chilli flakes to my sauce, but that is my choice.

EGGPLANTS WITH GARLIC AND SESAME OIL

Ingredients......2 average sized eggplants, 250gm of Tomberry tomatoes, 3 tbs of minced garlic, 2 tbs mix of ground spice ( cinnamon, cloves, nutmeg, allspice), castor sugar and chopped fresh basil or mint and 8 tbs of sesame oil . Preheat your oven to 160 deg C. Slice the unpeeled eggplants in half lengthwise. Slice the eggplant flesh in a crisscross fashion without slicing through the skin. In a medium bowl place the Tomberry tomatoes, mixed spices and minced garlic. Mix well to combine. Place the prepared auberine halves in an oiled ovenproof dish and place the spiced tomatoes over the top of each eggplant half. Pour over the sesame oil. Cook in the preheated oven for 1 hour and the eggplants and tomatoes are tender. Taste the dish for seasoning, it is at this point I sprinkle ove over chilli flakes....but again this is your dish . Serve with fresh basil or mint sprinkled over. This dish can be served as a main meal or cold as a first course. Mmmm this is delicious.

FRESH FRUIT PAVLOVA

Ingredients......3 egg whites, 175gm of castor sugar, 1 tsp of cornflour,1 tsp of white vinegar,1/2 tsp of vanilla extract. Pavlova Filling....300ml of thickened cream, 2 bananas, sliced and brushed with lemon juice, 2 kiwi fruits, peeled and sliced,100gm of green grapes, halved and seeded, 2 oranges , peeled and segmented. Preheat your oven to 160 deg C. Draw a 20cm /8" circle on a piece of baking paper and place on a baking tray. Beat the egg whites until they stand in stiff peaks, gradually beat in half the castor sugar. Fold in the remaining sugar with the cornflour, vinegar and vanilla extract. Spoon the the meringue on and over the maked circle and bake in the preheated oven for 1 hour. Leave to cool in the oven with the door slightly ajar. Place the cold pavlova base on a serving plate. Beat the cream until stiff and then spoon over the pavlova base, arrange the prepared fruit on top and chill before serving.

THURSDAY NIGHT TEA AT THE MANOR

Wow , what a day, but all good in the end thanks to Gippsland Mobile Vet. The cats vaccinated and Ziggy has allergy issues , but now under control. No for tea ..... Ingredients.....1 commercial flat bread, tahini paste, tomberry tomatoes, sliced baby capsicum, fresh baby spinach leaves, quarter of zuchinni, sliced, dried onion flakes, dried garlic flakes, small kumara( sweet potato) grated, dried tarragon, cracked black pepper and grated mozarrell cheese. Preheat your oven to 160 deg C. Place a sheet of baking paper over your ovenproof serving dish and top with the flat bread . Spread tahini paste over the flat bread. In a large bowl place the tomatoes, sliced capsicums, zucchini, grated kumara, the dried onion and garlic flakes and the dried tarragon. Mix to combine. Now spread the mixture over the flat bread. Top with the fresh baby spinach leaves. Finally sprinkle with the grated mozarella cheese and a final sprinkle of cracked black pepper. Bake in the preheated oven for 20 minutes when you are ready to eat.

JELLIED PINEAPPLE SLICES

Ingredients......2 cans of pineapple slices, 2 packets of lime jelly crystals, boiling water. This is definately a 'retro' dish and great for all occasions. Drain and measure the syrup from the cans ( do not throw the cans out) and add enough water to make 1 litre in a medium saucepan. Bring the liquid mixture to boiling point , remove from the heat and stir in the jelly crystals till dissolved. Cool the liquid mixture. Spray each can lightly with cooking oil. Return the pineapple slices to the cans and pour the the cooled jelly into the cans, around the slices. Chill until firm. Run a hot knife around the sides of the cans and unmould onto a serving dish . Serve sliced with cream or ice cream.

HOMEMADE PIZZA BASES

Ingredients.......375 ml of warm water, 1 tbs of dried yeast, pinch of castor sugar,600gm of plain flour, 1 tsp of salt,60 ml of olive oil and a little extra for brushing. Combine the water , yeast and sugar in a small bowl. Set aside for 5 minutes or until foamy. Combine the flour and the salt in a large bowl and make a well in the centre. Add the yeast and oil mixture. Use a round bladed knife to stir the mixture until combined. Use your hands to bring the dough together in the bowl. Brush another bowl lightly with oil. Turn the dough onto a lightly floured surface and knead until the dough is smooth and elastic . Place the dough in the prepared bowl and turn to coat in oil. Cover the bowl with plastic wrap and set aside in a warm draught free place to rise for 30 minutes or until the dough doubles in size. This amount of dough makes 3 pizza bases ( approx). Now top as desired.

EASY APPLE SLICE

Ingredients......2 apples( peeled and sliced into thin cubes), 2 cups of self raising flour, 1 cup of castor sugar, 125gm of melted butter/ marg, 1 egg lightly beaten, 1 tsp of cinnamon, 1 tsp of all spice. Preheat your oven to 180 deg C. Line a a square 24cmx 24cm pan with baking paper. In the bowl of your mixer mix together apples, flour, sugar and spices. Add the melted butter and egg and beat until well combined. Spoon the batter into the lined pan. Sprinkle the slice surface with 2 tbs of cinnamon sugar/ sugar. Bake in the preheated oven for 40 minutes or until golden and a skewer inserted comes out clean. let the slice cool in the pan, then slice into 16 squares. Store in an airtight container.

MOROCCAN GRILLED PRAWNS

Ingredients........250gm of green prawns ,deveined and peeled,3 tbs of crushed garlic, 4 tbs of sesame oil, 1 tsp of paprika,1 tsp of cumin,1/2 tsp of powdered ginger, a pinch of cayenne, fresh coriander or parsley to garnish. Thread the prepared prawns onto metal skewers. Now to make the marinade .....mix the garlic, oil, paprika, cumin, ginger and cayenne together. Brush the prawns with the marinade all over , lay the skewers flat on a large dish covered with the remaining marinade. Cover and chill till needed, turning prawns so they are evenly coated with the marinade. Place under a hot grill or barbeque , turning regularly for 5 minutes or until cooked. Serve with a mix of Greek yoghurt and lemon juice.

PUMPKIN AND CARROT SOUP

Ingredients.......2 tbs of sesame oil, 2 onions peeled and finely chopped, 2 tbs of minced garlic, 1 tsp of ground coriander, 1 tsp of ground cumin, 1 tsp of ground nutmeg, 1 kg of pumpkin ( peeled and diced), 1 large potato ( peeled and diced ), 300gm of shredded carrot, 1 litre of chicken stock or vegetable stock, 125 ml of cream, walnut pieces to dress ( optional). Heat the oil in a large saucepan over a low heat. Add the chopped onions and cook until tender ( soft). Add the garlic, coriander, cumin and nutmeg, stirring until well incorporated. Add the stock, pumpkin,potato and carrots and bring to the boil. Reduce the heat to low and simmer until the vegetables are soft. Allow to cool slightly,then blend/ process in batches until smooth. Finally stir through the cream and reheat gently on low. Top with walnut pieces if desired.

BUTTERFLIED LAMB LEG WITH HERB MAYONNAISE

Ingredients......1.5 kg of lamb, boned and bufferflied, (get your butcher to do this for you ), 1 tbs of dried rosemary, 1 tbs of olive oil, 1 tbs of Dijon mustard. For the herb mayonnaise you will need ......1/2 cup of whole egg mayonnaise, lemon juice, and a mix of fresh chives or coriander chopped. Preheat your barbeque to hot. Sore the inside of the butterflied lamb leg in a criss cross pattern. In a small bowl mix together the rosemary, olive oil, and mustard and smear over both sides of the lamb. Place the lamb on the barbeque and reduce the heat to medium hot. Cook each side of the lamb for 20 minutes each. Remove the lamb, cover loosely with foil and rest the lamb for 15-20 minutes before slicing, (resting the meat allows the juices to redistribute giving a more tender result). While the lamb is resting , prepare the mayonnaise . Combine the mayonnaise with the chopped fresh herbs and a squeeze of lemon juice. Serve with a mixed salad or vegetables of your choice.

CHICKEN SCHNITZEL IN COCONUT CURRY

Ingredients......4 skinless chicken breasts, cracked black pepper to season, 100gm of butter/ marg, 2 eggs, 250gm of coconut flakes, 1 dsp of curry powder, 125 ml of vegetable oil. Trim the chicken breasts of any tendons and flatten slightly. Mix the cracked pepper with the flour , lightly dust the chicken breasts with the flour, shaking off any excess. Beat the eggs until well mixed and coat the floured chicken breastwith the egg mixture. Sprinkle the coconut flakesin a wide dish and stir through the curry powder. Coat the chicken breasts with the coconut curry mix. Heat the oil in a large frypan and saute the chicken for about 6 minutes over a medium heat, then turn the breasts and saute for another 6 minutes. Remove the schnitzels and drain on kitchen paper towelling . Arrange on serving plates and serve with almond rice and hot spicy spinach leaves.

RICH GINGER CAKE

Ingredients......125gm of glace ginger (finally sliced), 600gm of mixed fruit, 200gm of glace cherries ( sliced in half), 200ml of Apera sherry, 2 and 1/2 cups of plain flour, 1 tsp of baking powder, 1 tsp of mixed spice, 250gm of butter/ marg, 250gm of soft dark brown sugar, 6 eggs, 60 gm of granulated nuts. Place the mixed fruit in the bowl of your processor and process till chopped. Place the processed mixed fruit in a large bowl with the 200ml of Apera sherry. Mix well and cover tightly with cling wrap and leave sit overnight. Next day, preheat your oven to 150 deg C. Grease a 19cm x 22cm square pan and line with baking paper. Mix together the flour, baking powder and mixed spice. In the bowl of your electric mixer cream together the butter/ marg with the sugar until the mix is soft and fluffy. In a separate bowl mix together the eggs until well beaten. Okay, now you have 3 bowls, let's start. Add 2 tbs of the flour mix along with 1/4 cup of the beaten eggs to the butter mix and repeat until the eggs are incorporated. Now mix in the remaining flour mix. Finally gently fold in the fruit mixture along with the granulated nuts until combined. Place the mixture in the prepared pan. Bake in the preheated oven for 3 and 1/2 hours or until golden and cooked through ( test with a skewer). Leave the cake to sit in the pan for 10 minutes and then remove to a wire rack to cool completely. Enclose the cake in baking paper and store in an airtight container in a cupboard ...until required. In memory of Jessie Lockhead Mersey , she taught me so much about cooking .

CHOCOLATE COFFEE MOUSSE

Ingredients......100gm of dark chocolate, 60 ml of espresso , 6 eggs separated, 100gm of castor sugar, 1/2 cup of whipped cream, a sprinkle of fine coffee granules. Place the chocolate in a bowl with the espresso and melt in the microwave in 30 sec increments. Beat the egg yolks and the sugar until thick and pale. Beat the egg whites until soft peaks form. Now add the the chocolate mixture to the beaten yolks and stir to incorporate. Finally fold the beaten egg whites through the combined yolk and chocolate mixture. Divide the mixture between serving dishes/ glasses and refrigerate for 1 hour before serving. Serve with a dollop of thickened cream and a light sprinkle of coffee granules.

BAKED PUMPKIN AND BACON PIE.

Ingredients ...... 4 medium sized sweet potato ( kumara ), cooked and mashed, 1 cup of grated tasty cheese, 1 cup of coconut milk, 2 lightly beaten eggs, 1 tbs of minced garlic, 250gm of chopped bacon, cracked black pepper to taste, 1 dsp of sweet paprika, 1 tbs of dried onions, 1 tbs of dried chives , 1 cup of coarsely crumbled potato crisps. Preheat your oven to 180 deg C. Grease an ovenproof dish. Combine all the above ingredients in a large bowl and mix / beat until smooth. Now top with crumbled potato chips. Bake in the prehated oven for 30 minutes ... I served this on a bed of fresh baby spinach leaves . Delicious.

STREUSEL LOAF.

Ingredients....(for the cake mix), 1/2 cup of plain flour, 1 and 1/2 tsp of cream of tartar, 3/4 tsp of bicarb of soda, 2 tbs of melted butter/ marg, 1/2 cup of castor sugar, 1 egg lightly beaten, 1/2 cup of coconut milk. Ingredients for the filling....2 tbs of melted butter/ marg, 1/2 cup of soft brown sugar, 1/2 cup of granulated nuts, 1 dsp of ground cinnamon, 1/2 cup of plain flour, 2 tbs of breadcrumbs. Preheat your oven to 180 deg C. Grease and line a loaf pan. Combine all the cake mix ingredients in the bowl of your electric mixer. In a medium bowl combine all the filling ingredients using a wooden spoon. Pour half the cake batter into the prepared pan and then top with half the filling mixture over top. Repeat the process with the remaining cake mixture and finishing with the remaining filling mixture. Bake in the preheated oven for 40 minutes. Remove from the pan using the baking paper to transfer to a wire rack and cool completely . This streusel loaf is delicious anytime of the year, it is also a great alternative for those who do not like fruit cake , just dress it it with a piece of holly. Cheers !

FRUIT PASHKA

Ingredients.....1 x 425gm can of fruit salad, 1 x 250gm of creamed cheese, 2 tbs of castor sugar, 1/2 cup of granulated nuts, 1/4 cup of chopped dried apricots, 2 tbs of Apera ( cream sherry), lemon curd/ butter to serve. Drain the can of fruit salad well. Stir the cream cheese and sugar until smooth. Add the granulated nuts and chooped dried apricots, stir well to combine. Blend in the Apera and fruit salad. Now spoon into 6 sections on a sheet of baking paper and finish with a sprinkle a granulated nuts. Chill the mixture in the refrigerator overnight, until required and then serve on serving dishes with a spread of lemon butter.

FRUIT AND CHEESE PLATTER FOR XMAS

Ingredients.......1 x 425 can of pear halves, 1 x 425 gm can of apricot halves, 200 gm of a blue veined cheese, 250 gm of creamed cheese, a handful of granulated nuts, a few fresh strawberries, a handful of whole pistachios. Drain the canned fruit. Upturn the cream cheese and press the granulated nuts around the outside of the cheese, then slice diagonally into triangles. Place a triangle of the cream cheese on top of each apricot half. Halve the pears lengthwise, slice the blue cheese into slices and place on top of the pear quarter. If you are using a soft blue cheese, spread into the hollows of the pears. Arrange the cheese topped fruit platter with a few fresh strawberries halved and whole nuts, decorate with fresh baby spinach leaves. Serve with savoury / plain crackers.

THE MANOR TRADITIONAL SHORTBREAD

Shortbread is about the traditional Scottish recipe where the ratio is one part sugar to two parts butter/ marg / ghee. ( I use ghee). It is this combination that creates a soft buttery crumb that melts in your mouth. Ingredients.......125gm of ghee ( butter/ marg ), 1/2 cup of castor sugar ( I use raw castor sugar), 1 cup of rice flour, 1/4 cup of plain flour, 1 tsp of ground cardamon. Preheat your oven to 160 deg C. Line an ungreased baking tray with baking paper, ( no need to grease). Cream the butter/ marg / ghee with the sugar in your mixer until light. In a separate bowl mix together the flours and the cardamon. Add the dry ingredients to the mixer with the combined sugar and ghee, mix well. Now set the mixer bowl aside for 30 minutes. Now place heaped tbs of mixture and spoon onto the prepared ungreased tray, leaving the a little space between. Bake in the preheated oven for 30 minutes or until pale golden. Remove from the oven and allow to cool on the tray. These really do melt in your mouth.

LEMON SLICE

Ingredients....1 cup of self raising flour, 1 cup of desiccated coconut, 3/4 cup of raw castor sugar, 2 eggs lightly beaten, 110gm of melted butter/ marg, 1 tbs of lemon butter/ curd. Icing .....1 and 1/2 cups of icing sugar, 2 tbs of lemon curd/ butter, enough lemon juice to make a spreading consistancy.( spreadable ). Preheat your oven to 180 deg C. line a 20cm x 20 cm pan with baking paper. Mix all the above ingredients together in a bowl and then pour the mixture into the lined pan. Place the pan in the preheated oven and bake for 25 minutes until golden. Cool in the pan and then remove to a wire rack and cool completely. Ice when cool and then top with coconut flakes. This one is for Robyn , enjoy !