SALMON AND PASTA MORNAY

For this simple and delicious seafood dish , you will need 400gm of small pasta shells . 30 gm of butter/ marg , 6 spring onions chopped , 3 tbs of minced garlic , 1 tbs of plain flour , 250 ml of milk , 250gm of sour cream , 1 and 1/2 tbs of lemon juice, 425 gm of drained and flaked canned salmon and 1/2 cup of chopped fresh parsley . Let's begin , cook the pasta shells in a large pan of boiling salted water until en dente . Drain,ightly sparay with cooking oil to prevents clogging and return to the pan . Melt the butter / marg in a fry pan and add the onion and garlic and cook until the onion has softened . In a separate bowl mix together the flour , milk , cream and lemon juice . Stir over over a medium heat until the sauce thickens . Now add the salmon and parsley to the sauce and heat through . Toss the sauce through the pasta and season with cracked black pepper .

FIND OF THE MONTH

Find of the month at Churchill Lifeline ... I'm a collector of old cook books . Last week I found a WOMAN'S WEEKLY COOKERY , booklet with over 300 recipes , the original cost 2 shillings and sixpence . Guess what the recipes are still relevant !!! The second find was cooking with soup ''HEINZ RECIPES 1966 ' Third find of the month was salt and pepper shakers ... Love Churchill Lifeline ...

DORSET APPLE CAKE

Preheat your oven to 180 deg C . Apart from 500gm of peeled , cored and finely chopped cooking apples , the rest of the ingredients are pantry staples . Grease a loaf pan with cooking spray and a light sprinkle of fine polenta . 225gm of self raising flour , 1 tsp of salt , 100gm of butter/ marg ,100gm of castor sugar , 2 lightly beaten eggs and finally 25gm of soft brown sugar . So let,s get started ,mix the self raising flour in a large bowl with the salt and using your hands rub in the room temperature butter/ marg till the mixture resembles breadcrumbs . Now mix in the finely chopped apples , castor sugar and the lightly beaten eggs . Pour the batter into the prepared pan . Level off the top of the batter and sprinkle with the soft brown sugar . Bake in the preheated oven for 40 minutes or until a skewer inserted comes out clean . Remove from the oven and allow to sit in the pan until the cake shrinks slightly before turning out . The Dorset apple cake can be served warm with cream or cold with a thick covering of butter.

BOSTON BAKED BEANS

I love this dish and have prepared it in 'COUNTRY ' cooking classes to the delight of the participants, over the years. The ingerdients you need, 350gm of dried cannellini beans, 1 whole ham hock, 2 onions peeled and chopped, 2 tbs of tomato paste, 2 tbs of Worcestershire sauce, 2 tbs of molassses, 1 dsp of wholegrain mustard, 45gm of soft brown sugar and 125ml of tomato juice. So let's get started, cover 350gm of dried cannellini beans with cold water in a bowl and and soak for 8 hours or overnight. Next day .... drain the beans , rinse them well and place in a large pot along with the ham hock, cover with cold water. Bring to the boil and then reduce the heat and simmer for 25 minutes or until the beans are tender. Preheat your oven to 160 deg C. When the beans are tender, remove the ham hock from the pot and set aside to cool. Drain the beans, reserving 250 ml of the cooking liquid. Trim the ham of the skin, fat and then roughly chop the meat and discard the bone. Transfer the meat and beans to a 2 litre ovenproof / casserole dish. Now add to the reserved liquid with 2 tbs of tomato paste, 2 tbs of worcestershire sauce, 2 tbs of molasses, 1 dsp of wholegrain mustard, 1 dsp of sweet paprika, 45 gm of soft brown sugar and finally 125 ml of tomato juice. Mix the liquid gently to incorporate all the ingredients. Finally pour the reserved liquid over the meat and beans in the the ovenproof / casserole dish , cover with foil / lid. Bake in the preheated oven for 60 minutes. Serve with thick toasted bread ...

TUSCAN APPLE AND LEMON CAKE

Ingredients required 200gm of plain flour ,1 tsp of baking powder , 2/3 rds cup of castor sugar , 3 eggs ( lightly beaten ),3 tbs of room temp butter / marg ,1/3 cup of milk ,finely grated zest of 1 lemon ,1/2 tsp of ground nutmeg ,3 apples peeled , cored and sliced and finally icing sugar for dusting . First things first , preheat your oven to 180 deg C . Grease a 23 cm springform cake pan and line with baking paper . Mix together 200gm of plain flour with 1 tsp of baking powder in a medium bowl. Now place 2/3 cup of castor sugar into the bowl of your electric mixer along with 3 lightly beaten eggs , 3 tbs of room temp butter / marg ,1/3cup of milk , the finely grated zest of 1 lemon , 1/2 tsp of ground nutmeg and finally the flour mix . Beat until thick and smooth . Pour the batter into the prepared pan . Arrange the peeled , cored and sliced apples in a circular pattern over the top of the batter . Cook in the preheated oven and bake foe 60 minutes , but if the apples start to brown too much cover with a sheet of baking paper . The cake is cooked when a skewer is inserted and comes out clean . Remove the cake from the oven and let it sit for 10 minutes before removing from the pan . Dust lightly with icing sugar.

POLENTA BAKED WITH A TOMATO HERB SAUCE

The ingredients you will need to prepare this dish . FOR THE POLENTA. 500ml of water , 500ml of vegetable stock .1/2 tsp of salt , 165 gm of polenta , 1 tbs butter/ marg , 1/2 tsp of ground nutmeg and ground black pepper to season . FOR THE SAUCE . 1tbs of rice bran / canola oil ,1 onion peeled and chopped ,2 tbs of minced garlic , 1 x 400gm can of diced tomatoes , 2 tbs of tomato paste , 2 tbs of dried thyme , 1/2 cup of grated parmesan cheese , 1/2 cup of grated mozarella cheese . Now let,s begin , to make the polenta , bring 2 cups of water and 2 cups of vegetable stock to the boil in a large non stick saucepan . Add 1/2 tsp of salt , then slowly pour in the 165 gm of polenta in a fine steam , stirring all the time . reduce the heat to low and continue to cook for 4-5 minutes , stirring continuously and scrapping down the sides of the saucepan . When the polenta is cooked it should have the consistancy of thick porridge ( but not grainy), stir in 1 tbs of butter/ marg , 1/2 tsp of ground nutmeg and a sprinkle of ground black pepper . Lightly grease a 28cm x 18 cm baking tray or dish with oil , pour the polenta in and smooth over the top , cover with cling wrap and place in the refrigerator to set . Preheat your oven to 180 deg C . To make the tomato herb sauce , heat 1 tbs of oil in a medium sized saucepan . Add 1 peeled and chopped onion , 2 tbs of minced garlic and saute until the onion softens . Add the 400gm can of diced tomatoes , 2 tbs of tomato paste , 2 tbs of dried thyme and finally ground black pepper to taste . Cover and simmer on low for 10 minutes. Lightly oil a medium sized ovenproof dish . When the polenta has set , slice into 5cm squares and place 1/2 the polenta squares in the prepared baking dish , spoon over 1/2 the sauce and sprinkle with 1/2 cup of mozarella cheese . Add the remaining polenta squares over the cheese and top with the remaining sauce , making sure you cover all the polenta squares . Bake in the preheated oven for 15 minutes , finally sprinkle 1/2 cup of grated parmesan over the top and bake for another 10 minutes . Serve immediately in the company of a mixed leaf salad .

CHILLI BASA WITH BROCCOLI AND BUCKWHEAT

This is my son Dale Murphy's contribution to the Manor menu. This is a simple, but generous and healthy dinner serve for an active runner on a tight budget. Ingredients: -200g Basa fillet -1 teaspoon chilli flakes -500g Broccoli florets -1 teaspoon granulated garlic -1 rice cup (180ml) dry roasted buckwheat -2 rice cups (360ml) of water -1 teaspoon turmeric -black pepper Method: 1. Preheat Oven to 200 degrees celcius. 2. Place buckwheat along with two cups of water, turmeric and pepper into rice cooker and turn on. 3. Place a sheet of baking paper on an oven tray place upon it the basa fillet as well the broccoli fillets adjacent. 4. Sprinkle chilli flakes upon basa fillets. Sprinkle granulated garlic over broccoli. 5. Place the basa fillets and boccoli into theoven and let sit for 20 minutes. 6. After 20 minutes, the food should be prepared; serve the basa ontop of the buckwheat adjacent to the broccoli and enjoy.

A FLAVOURED CHOCOLATE STEAK RUB ..

A rub / marinade , are flavour enhancers and tenderises for beef / kangaroo steaks . I have used cocoa powder in the preparation of my rub on beef marinade . The following mixture of ingredients will give you a smoky heat and chocolaty colour . What you need to prepare the marinade / rub ...3 tbs of Dutch cocoa powder , 2 tbs of sriracha 1tbs of worcestshire sauce , 1 dsp of soft brown sugar , a pinch of salt and a well choped buch of fresh basil . Mix together until well belended . Now rub the steak ( beef or kangaroo ) all over with the rub / marinade. Cover and refrigerate over night . Then grill or slow cook.

FLUFFY CHOCOLATE CAKE

The ingredients you need , you will find in your pantry .125gm of butter/ marg , 220gm of castor sugar ,2 eggs lightly beaten ,225gm of self raising flour , 35gm of cocoa powder, 1/2 tsp of bi carb of soda and 250 ml of water . Preheat your oven to 180 deg C . Grease a bundt pan with cooking spray ( making sure to cover all the pan ) and a light sprinkle of fine polenta . Place all the remaining ingredients in the bowl of your electric mixer ...125gm of butter/ marg ( room temp ) ,220gm castor sugar ,2 lightly beaten eggs ,225 gm of self raising flour ,35gm of cocoa powder , 1/2 tsp of bi carb of soda and 250 ml of water . Beat on low speed until all ingredients are combined . Then increase the beater speed to medium and continue to beat until the mixture is smooth and changed in colour ( lighter ) . Pour the batter into the prepared bundt pan . bake in the preheated oven for 50 minutes ( always check with a skewer to make sure the cake is cooked through ,the skewer should come away clean and crumb free ) . Let the cake stand in the pan for 5 minutes on removal from the oven , then carefully turn out onto a wire rack to cool completely . When completely cooled dust the cake with an equal mix of cocoa powder and icing sugar .

COOKING WITH CHOCOLATE

The best chocolate to cook with is good quality eating chocolate . There are two ways to melt chocolate , the first is in a bowl over a pan of simmering water, but make sure no water gets onto the chocolate or it will seize, forming a clump and harden , which will see you having to throw it out and start again . Or you can melt chocolate in a microwave on low power , but remember that chocolate keeps it shape when heated in the microwave , so you need to heat it in 15 sec increments and stir . There are 4 main types of chocolate from which you can cook with . 1. Good quality bittersweet chocolate ( plain / dark chocolate ), which contains a high percentage of cocoa , anywhere from 35% to 77%. 2. Milk chocolate , contains milk powder or condensed milk and has a lower percentage of cocoa than bittersweet chocolate , but more sugar . 3. White chocolate is made from cocoa butter and milk , it contains no chocolate liquor, which explains why it is white in colour . 4. Compound chocolate is cheaper than other chocolate because some of he cocoa butter has been replaced with oil , which changes the taste and texture of the chocolate . Chocolate comes in various qualities from oversweet , cheap tasting easter chocolate to superb rich chocolate that has been kneaded to a smooth , creamy texture . The better the chocolate you use in your recipes , the better the result .

CHOCOLATE FUDGE

To prepare this chocolate fudge ,you will need 125gm butter / marg , 2 tbs of golden syrup, 400gm of sweetened condensed milk ,1 cup of firmly packedbrown sugar ,100gm of milk chocolate bits and 1/2 cup of granulated nuts . Let's begin. Liberally grease a 7cm X 25 cm pan . Melt 125gm of butter/ marg in a medium pot , add 2 tbs of golden syrup 1 x 400gm of sweetened condensed milk and 1 cup of firmly packed brown sugar . Stir over a low heat until until boiling , reduce heat to a simmer and stir costantly for 10 minutes . Remove the pot from heat and add 100gm of choc bits , beat until smooth . Stir in 1/2 cup of granulated nuts . Now pour the fudge batter into the prepared pan . Refrigerate until set and then slice into rectangles or squares .

GINGER SPONGE

The ingredients for the ginger sponge are all pantry staples , except maybe for the glace ginger .You will need 4 eggs , 2/3 rd cup of castor sugar , 2/3 rd cup of plain flour , 1/3rd cup of cornflour , 1 tsp of baking powder , 3 tsp of ground ginger , 300ml of cream , 2 tbs of finely chopped glace ginger , 1/3 rd cup of raspberry jam . Preheat your oven to 180 deg C . Next grease 2 x 20cm round cake pans and line the bases with baking paper . Now let's get started ... Separate the 4 eggs , beat the 4 egg whites in a large bowl with an electric mixer until soft peaks form . Keep the mixer beating and gradually add 2/3 rd cup of castor sugar , until the sugar is dissolved. In a separate bowl beat together the 4 egg yolks , add the beaten yolks to the sugar and egg white mixture and continue to beat until the mixture is thick and fluffy . In another bowl mix together using a spoon , 2/3rd cup of plain flour ,1/3rd cup of cornflour with 1 tsp of baking powder and 3 tsp of ground ginger . Now sprinkle the dry mix over the egg mixture and use a metal spoon to gently fold together. Divide the sponge batter between the tow prepared pans . Bake in the preheated oven for 20 minutes or until the sponges come away from the sides of the pans . Turn onto wire racks to cool . To prepare the filling beat 300ml of cream with 1 tbs of castor sugar until firm peaks form. Fold in 2 tbs of finely chopped glace ginger . Finally spread 1/3 cup of raspberry jam over a sponge layer , then top with the ginger cream and the remaining sponge layer . Dust with a layer of sifted icing sugar .

BROCCOLI CHOWDER

Here is a list of the ingredients you will need to prepare this chowder . 1 leek washed , trimmed and sliced ( white part only ) , 500ml of vegetable stock , 200mlof milk ,2 potatoes . peeled and cubed ,1 head of brocoli , cut into small florets , 1/2 cup of cream , 1/2 cup of breadcrumbs . PANTRY STAPLES ... plain flour , butter/ marg , ground nutmeg and minced garlic . Melt 2 tbs of butter/ marg in a large pot over a high heat and saute the trimmed and sliced leek until tender . Now stir in 1 tbs of plain flour and then remove from heat . Add the peeled and cubed potatoes and blend in with 2 cups of milk and 2 cups of vegetable stock. Return the pot to a medium heat, stirring until the mixture boils . Reduce the heat to low and simmer for 10 minutes . Add the chopped florets from 1 head of broccoli , simmer until tender. Stir through 1/2 cup of cream . To finish off ,heat 30 gm of butter/ marg in a small frypan over a medium heat . Add 1/2 cup of breadcrumbs and stir through 1 dsp of minced garlic , cook stirring through until crisp and golden . When ready to serve the chowder sprinkle with the garlic crumbs and a sprinkle of ground nutmeg .

LEMON CULINARY USES ...

Coat the shells of eggs that you are going to hard boil , to prevent the shells from cracking . To make the peeling of the shells from hard boiled eggs easier add 1 tsp of lemon juice to the boiling water . Add a squeeze of lemon juice to a pot of boiling beans , brocoli or cauliflower to brighten the colour of the vegetable . Buttermilk can be made by adding 1 tbs of lemon or cider vinegar to 1 cup of milk . Flavour a whole chicken by putting lemon wedges inside the cavity before cooking . When whipping cream add a squezze of lemon juice to the cream , it will thicken in half the the time . Add lemon juice to your liquid when poaching white fish , this will make the fish firmer and whiter to serve . Marinate uncooked meat in lemon juice to tenderise it . To make rice fluffier add 1 tbs of lemon juice while it is cooking , the addition of lemon will also stop it from sticking together .

LEMON DRIZZLE CAKE

Preheat your oven to 180 deg C. Grease a bundt pan liberally and lightly sprinkle with fine polenta. The ingredients you need for this simple and delicious lemon cake are pantry staples. 230gm of self raising flour, 335 gm of castor sugar, 225gm of butter/ marg, 4 eggs and 2 lemons. Let's start ... Place 225gm of room temp butter/ marg in the bowl of your electric mixer along with 225gm of castor sugar and beat until pale and fluffy. In a small bowl lightly beat together 4 eggs. Finely grate the zest of 1 lemon. Now add 230gm of self raising flour alternatively with the grated lemon rind and eggs to the butter mixture and continue to beat until well combined. Spoon the batter into the prepared bundt pan and carefully level the top with the back of a spoon. Place in the preheated oven and bake for 45 minutes or until a skewer inserted comes out clean. Let the cake stand in the pan for 15 minutes , then place on a wire rack. Now it's time to make the lemon drizzle. Place the juice of 2 lemons and finely sliced lemon rind of 1 lemon in a bowl with 110 gm of castor sugar and beat together to make a drizzle topping. Prick the still warm cake with a fork and the drizzle the drained liquid topping over the slightly warmed cake. To complete the cake you can add the drained shredded lemon rind to top of the cake. Let the cake cool completely before serving.

MEDITERRANEAN QUICHE

For this recipe I used smoked chorizo sausages , which are highly spiced pork sausages available from the delicatessen . The ingredients you need ,2 smoked chorizo sausages ,1 red onion peeled and chopped ,6 eggs, 300ml bottle ofcream , 1 tomato chopped , 1/2 cup of stuffed green olives , 1/4 cup of chopped parsley, 1 and 1/2 cups of tasty grated cheese . Okay let's begin ... The rules are , preheat your oven to 180 deg C . Prepare your cooking pan / dish / pot , today you need a 26cm quiche dish . Give the dish a light spray all over with cooking oil spray . Heat in a pan 1 tbs of rice bran / canola oil , heat over a low heat . Add 2 finely chopped chorizo sausages , the peeled and chopped onion and 1 tsp or 1 dsp of chilli flakes , ( oh , come on at least add 1 tsp of chilli flakes ) . Cook , stirring until the onion is tender and then remove the pan from the stove . In a bowl beat together 6 eggs and 300ml of cream until combined . Pour the egg mixture into the prepared dish . In a separate bowl combine the chopped tomato , 1/2 cup of sliced stuffed green olives , the 1/4 cup of chopped parsley and now add the sausage mixture and 1 and 1/2cups of grated tasty cheese . Mix the two mixtures together . Cook uncovered in the prepared quiche dish for 40 minutes or until set. Allow the quiche to cool slightly , before serving .

AVGOLEMONO

Avgolemono is lemon soup (see the previous recipe )with 1/2 cup of cooked rice stirred through along with 2 chopped hard boiled eggs . Season to taste with a dsp of minced garlic .

LEMON SOUP

For this lemon soup you will need 1 large lemon, 100gm of peeled and sliced onion ,100gm of shredded carrots , 4 cups of chicken stock , 150ml of cream , 25 gm of butter/ marg , 1 dsp of arrowroot, 2 bouquet garni and 100gm of cream cheese First place the butter/ marg in a large pot and add the onions and carrots , cook stirring frequently until tender . Add 1 litre of chicken stock to the pot and bring to a slow boil then reduce the heat to a simmer. Add the juice of 1 lemon , the finely grated rind and 2 bouquet garni to the simmering stock. Cover and continue to simmer for 50 minutes until the vegetables are soft . Remove the bouquet garni and using a stick processor , blend until the soup is smooth . Now mix 1 dsp of arrowroot in a bowl with a ladel of soup , mix well and then stir through the soup in the pot and blend through 100gm of creamed cheese . Season with cracked black pepper and finally stir through 150 ml of cream . Reheat over a low heat to serve .

THE LEMON ..

I am going to honour the lemon ...'THE GOLDEN APPLES ", lemons are one of the oldest cultivated fruits in our history . It is believed that lemon trees were first found in India . You can thank Christopher Columbus for the lemon seeds he carried to the 'New World '. Lemons have been used through the ages for alot of medicinal purposes .. It was not until the late 18th century that lemons began to be used for the cooking and flavouring purposes that we incorporate into our dishes today . The lemon tree flowers continuously throughout the year , producing fruit for most of its bloom . Although the lemon was originally cultivated for its fleshy , sour pulp and the lemon rind , today we use the lemon as the ultimate in flavouring . I only use the lemon in the culinary sense , but the lemon can be used in cleaning ,health , beauty and pet care . I do have a lemon tree but it is not keen on bearing fruit , but thankfully I have neighbours ( the Stockdale's and Henshaw's who share their lemon tree's abundace..always appreciated ) .

THE MANOR PIZZA STYLE PIDE BREAD

There are no rules for pizza style toppings . First thing I did was drain a can Preheat your oven to 160 deg C . I sliced the pide bread length ways . Spread the open sides with tomato paste and a thin spread of minced garlic and lightly sprinkled with sweek paprika and a light covering of thinly sliced baby capsicums . Then divide the crushed pineapple over the slices . Cover with thin slices of pepperoni, topped with thin slices of fresh tomato. End with a good sprinkling of grated mozarella cheese. Carefully place the loaded pide bread on baking paper lined on an oven tray and cook in the preheated oven until the cheese is melted and lightly coloured . Remove and cool on a wire rack and repeat the cooking process until all the pizza loaded pide bread is done. The loaded pide bread can be served straight away or cooled and covered in an airtight container in your refrigerator . It also freezes really well .

GREEK ALMOND AND YOGHURT CAKE

The ingredients you need for this cake , 3 eggs... separated ,2/3 rds cup of soft brown sugar , 3 tbs of Greek style yoghurt , grated zest of 1 lemon and 160 gm of almond meal . Preheat your oven to 180 deg C . Grease the whole pan and line the base of a 23cm round springform pan with baking paper . Using your electric mixer beat the 3 egg yolks with 2/3 rds of a cup of soft brown sugar until thick and creamy , then stir in the 3 tbs of Greek yoghurt , the finely grated zest of 1 lemon and 160 gm of almond meal . In another bowl , whip 3 egg whites intil stiff.( make sure your beaters are clean and dry). carefully fold the whipped egg whites through the almond mixture . Spoon into your prepared cake pan and bake for 35 minutes , to make sure test with a skewer inserted on an angle , if it comes out clean it is cooked . Cool in the pan on a wire rack . When completely cool , turn out onto a serving plate . Serve with whipped cream and fresh berries .

LAMB MEATBALLS IN LEMON SAUCE

This recipe shows the versatility of the lemon in this savoury dish. You will need 1 peeled and chopped onion, 2 cups of breadcrumbs , 500gm of lamb mince , 1 egg ( lightly beaten ), 1/4 cup of white wine , 1/4 cup of plain flour , 3 cups of chicken stock ,an other 3 eggs ( lightly beaten in a separate bowl ) and 3 tbs of lemon juice . So , let's get started . Heat 1 tbs of canola / rice bran oil in a frypan and cook the peeled and chopped onion until tender ( about 3 minutes ). In a large bowl , combine the cooked onion ,2 cups of breadcrumbs , 500gm of lamb mince , 1 lightly beaten egg , 1/4 cup of white wine . Form the mixture into balls about the size of a walnut . Lightly coat the lamb meatballs with the 1/4 cup of flour . Heat 3 cups of chicken stock in a large saucepan , until just simmering . Add the meatballs and simmer gently until cooked through , about 20 minutes . Remove the meatballs with a slotted spoon to a warmed ovenproof dish . To prepare the sauce , combine the 3 lightly beaten eggs 2 tbs of water and 3 tbs of lemon juice and the finely grated rind of 1/2 lemon in a medium saucepan . Stir in 1/4 cup of the hot chicken stock, stir over a gentle heat until the sauce has thickened . I serve the lemon lamb meatballs with the sauce poured over along with a mixed grain and oven baked grated sweet potato and a side of mixed green leaf salad .

MINTED CHEESECAKE SLICE

Line the sides and base of a 22cm square loose bottom baking pan with baking paper . The ingredients you will need ...3 tsp of gelatine ,500gm of cream cheese ,100gm of white chocolate ,castor sugar and 1 dsp of finely chopped fresh mint ,80gm of 70% cocoa dark chocolate 250 gm of shortbread biscuits and 125 gm of butter/ marg . Let's start by making a crumb crust by crushing the biscuits in a food processor . Melt 125 gm of butter / marg and combine with the crumbs in a bowl . Press the crumb mixture into the base of the prepared pan . Next dissolve 3 tsp of gelatine in a 1/4 cup of boiling water and set aside to cool . In a separate bowl beat together 500gm of room temp cheese , 100gm of melted white chocolate with 1/2 cup of castor sugar until smooth . Now blend in the cooled gelatine and 1 dsp of finely chopped fresh mint . Pour the cream mixture over the crumb crust . Smooth over with a wet spatula . Melt the 80 gm of dark chocolate over the top . Refrigerate overnight or serveral hours . Then cut into diamonds or squares to serve .

COCONUT POACHED FISH

For this quik and simply deliciuos meal you will need 1 x 400ml can of coconut cream , the finely grated zest and juice of 1 lemon ,fish sauce , sambal oelek / chilli sauce ,baby spinach leaves 4 x 120gm white fish fillets ( hoki , basa, ling ) , steamed rice and finely chopped spring onion . First prepare your rice in your steamer. In a large frypan , combine the coconut cream , lemon zest and juice , 1 tbs of soft brown sugar , 1 dsp of sambal oelek and 1 tbs of minced garlic . Bring this to a slow boil over a medium heat , stirring continually . Reduce the heat to low and add the four fillets , simmer gently (about 10 minutes ) or until the fish flakes easily when tested with a fork . Stir through 50 gm of baby spinach leaves . Serve the fish fillets over the rice and top with the sauce and chopped spring onions .

THE FOOD OF LOVE

The food of love is quite simply the food you prepare with knowledge and passion , with intention of sharing it with the people you like ......Antonio Carluccio .. (I had the honour of meeting this amazing man on Masterchef ) .

LEMON ,BASIL AND YOGHURT CAKE .

I am going to share this recipe that uses chopped basil , lemon juice and lemon zest as well as Greek yoghurt, 1 and 1/2 cups of plain flour, 1 and 1/2 dsp of baking powder, 1/2 tsp of salt, 1 cup of castor sugar, finely grated zest of 2 lemons, 1/3rd cup of Greek yoghurt, 1 tbs of lemon juice, 1/2 cup of canola oil, 1/3rd cup of chopped basil, 2 lightly beaten eggs and finally 1 tsp of vanilla extract. Oh and did I mention the aromas that will fill your kitchen while the cake is baking ? So let's get started ..... Preheat your oven to 180 deg C. Grease either 8" round pan or standard loaf pan and sprinkle lightly with fine polenta. In a medium bowl mix together 1 and 1/2 cups of all purpose flour ( plain ), 1 and 1/2 dsp of baking powder and 1/2 tsp of salt. In a large bowl use your fingers to mix together 1 cup of castor sugar with the finely grated zest of 2 lemons, until the sugar mix has the texture of damp sand. Add 3/4 cup of Greek yoghurt and 1 tbs of lemon juice. Use electric whisk and mix well. Now add 1/2 cup of canola / rice bran oil, 2 lightly beaten eggs at room temp, 1 tsp of vanilla extract and finally 1/3 rd cup of finely chopped basil. Continue to whisk until well blended. Carefully fold in the dry ingredients until just combined. Pour into the prepared pan and bake in the preheated oven for 45 minutes or until a skewer inserted comes out clean. Remove from the oven and leave sit in the pan for 5 minutes, cool on a wire rack until completely cool and then drizzle with a lemon glaze. LEMON GLAZE Mix together 1/2 cup of icing sugar, 1 dsp of lemon juice with 1 tsp of milk , stir till well combined.

BASIL ...

Thank you Maureen and Roel for the bunches of fresh vegetables from your garden, there was kale , rhubarb, cauliflowers and the most magnificent bunch of freshly picked basil . Basil's mouthwatering aroma makes it a versatile herb to use with many different types of foods . It is best known for its affinity with tomatoes and tomato based dishes . It also works well with eggplants , zucchini , marrow , squash and spinach . Basil added during the last half hour of cooking gives zest to pea soup as well as lentil soup . Basil is delicious with cream cheese in sandwiches , sliced cucumbers and gives salads a magical lift . Basil is excellent in all pasta dishes and goes well with poultry , veal ,liver , kidneys , fish and shellfish . I make my own savoury vinegar by placing the fresh basil leaves in bottles of vinegar and steeping them for a few weeks ... Needless to say , basil alway has a place in my kitchen .

RICOTTA RISOTTO

30 minutes or so, is all you need to prepare this simply delicious risotto . Here is what you need ..... 250 gm of risotto rice 1 litre of vegetable stock 2 medium onions 2 cooking apples ( your choice ), peel and slice and cut into small pieces . 100 gm of ricotta 30 gm of grated Parmesan . LET'S GET STARTED ..... Peel and finely dice the onions , set aside Melt 2 tbs of butter / marge in a large fry pan . Add 250 gm of risotto rice , stirring and saute until the rice is glossy . Pour in a little of the vegetable stock , continue to stir and keep adding the stock until the rice is covered by it . Simmer for 20 minutes over a medium heat until the risotto is soft . In another pan add the peeled and diced onions with another tbs of butter / marg and slowly brown over a medium heat . Add the apple pieces to the onion in the pan and season with a good sprinkle of ground nutmeg and a pinch of salt . Saute the mixture for 5 minutes and then keep warm over a low heat . Now let's go back to the rice , add 100gm of ricotta and 30 gm of grated Parmesan , letting the cheese melt in as you mix . Stir in 1/2 the onion / apple mixture and season with cracked black pepper . The risotto should be velvety , arrange on your serving dishes and top with the remaining onion / apple mixture . Sprinkle with grated Parmesan .

BANANA COCONUT CAKE

Preheat your oven to 180 deg C . For this recipe you will need a 26cm round spring form pan . Grease and flour the spring form pan . Pour 125 ml of milk ( room temp ) into a small bowl and add 1 tsp of baking powder to dissolve in it . In a separate bowl beat together 3 eggs ( room temp ). Place 150 gm of butter / marg ( room temp )with 100gm of demerara sugar in the bowl of your electric mixer ( using the whisk attachment )and mix till light and fluffy . In another bowl mix together 250 gm of plain flour with 3 tsp of baking powder. Mash 3-4 very ripe bananas ( 300gm ) and fold in 100gm of coconut flakes in a separate bowl. Now it's time to bring the recipe together . Add all ingredients to the the butter and sugar mix in the bowl of your electric mixture , BUT mix with a wooden spoon . The batter should be heavy and thick . Pile the batter into the prepared pan and bake on the lower rack of your oven for 50 minutes. Pierce with a skewer , when the skewer comes out clean the cake is done , otherwise bake for a little longer . Remove from the oven , let cool in the pan for 10 minutes and then remove to a serving plate.

KANGAROO IN RED WINE

My son Dale and I really enjoy kangaroo meat dishes . You will need a lot of time to prepare , 4 days and a large pot or 'Dutch ' oven for this dish , well that is what I use . You will also need 2 kg of diced kangaroo meat , dry red wine , bouquet garni, 4 red onions, 20 small onions ( this will be your challenge ... they are called shallots ), dry white wine and 1 x 400gm can of whole champignons . So let's get started , ready ? DAY 1 . Place the kangaro cubes in a large stainless steel bowl , cover dry red wine including bouquet garni . Cover with cling wrap and leave in your refrigerator for 4 days . On the 4 th day when you are ready to cook , drain the kangaroo cubes , retaining the marinade . Peel and slice 4 red onions in a large pot or Dutch oven with 2 tbs of butter/ marg , saute until the onions are tender . Add the kangaroo cubes to the onions in the pot and cook for 10 minutes sealing the kangaroo cubes . Now pour over the marinade and season with cracked black pepper to taste . Now cover the pot and lower the heat to a gentle simmer and cook until the meat is tender about 1 and 1/2 hours . In the meantime , saute the 20 peeled small shallots in a large pan with 2 tbs of butter/ marg until they begin to soften but do not allow to colour . then add 1 cup ( 250 ml ) of dry white wine and poach gently turning until tender . Add the shallots and white wine mixture to the kangaroo along with a drained can ( 440gm ) of whole champignons , 10 minutes before serving . Serve with chopped parsley .

BANANA BREAD

Preheat your oven to 180 deg C . Grease a loaf pan and lightly sprinkle with fine polenta . In a small bowl beat together 2 eggs ( room temp ),1 dsp of vanilla extract . in a medium bowl mix together 300gm of plain flour with 1 tsp of baking powder and 1/4 tsp of table salt . Mash 5 small ripe bananas ( 550g ,peeled ). Measure out 75 gm of granulated nuts in a small dish . Finally measure out 115 gm of room temp butter/ marg and place in the bowl of your electric mixer along with 100gm of golden castor sugar . Beat until light and fluffy . Then add in the combined flour mixture and the egg and vanilla mixture . Mix until just combined . Now mix in the mashed bananas , finally fold through the granulated nuts . Pour the batter into the prepared pan and bake in the preheated for 55 minutes or until cooked through , you can check this by inserting a skewer at an angle , if the banana bread is cooked the skewer will come out clean . CREAM CHEESE ICING ..... Use your electric mixer to mix together 250gm of cream cheese with 1 cup of icing sugar and 1 dsp of vanilla extract to a spreadable consistency . Spread the icing over the top of the bread (scatter with granulated nuts )optional .

STEAMED CHICKEN DUMPLINGS

You will need a bamboo steamer for this dish . Bamboo steamers are readily available in discount stores , larger department stores and shops specialising in cookware . You will need 400gm of chicken mince , combined with 1 one medium , trimmed and finely chopped red capsicum , 60 ml of soy sauce , 2 spring onions finely chopped , 1 dsp of minced ginger , 1 dsp of ground coriander , 1 tsp of sesame oil and finally 1 lightly beaten egg . Mix together until well combined . Line the bamboo steamers with baking paper that has been skewered to make holes . Place tbs of the mixture onto baking paper lined bamboo steamers over a pan of boiling water for 7 minutes aor until the dumplings are cooked I serve the dumplings in Chinese spoons , serve as you like on a serving dish with a drizzle of soy sauce and a garnish of chopped coriander or parsley ...

DOUBLE DIPPED CHOCOLATE STRAWBERRIES

These are the best anytime of the year . What's not to like , it's all about fresh fruit and chocolate ...plus there is no cooking . So let's get started .... Line a tray with lightly sprayed foil . Melt 125gm of white chocolate with 30gm of copha over a low heat in a small saucepan . When melted hold the strawberries ( 500gm ) by the stem end and dip into the the chocolate mix . Hold the strawberries over the saucepan to allow the excess white chocolate to to run off. Place in the refrigerator until set . Now melt 125 gm of dark chocolate ( 70% cocoa ) with 30gm of copha . Dip the chilled white chocolate strawberries, 1/2 way up the strawberries , hold over the chocolate to to allow excess chocolate run off. Place back on the foilv lined tray and refrigerate till set ... Crunchy and delicious ...

PEAR AND BLUE CHEESE PASTRIES

The ingredients you will need for this dish ...300ml of cream , 180 gm of blue cheese, 1 pear , peeled , cored and cut into small cubes . Preheat your oven to 180 deg C . We need to start with the pastry cases . I use ready made shortcrust pastry sheets . Grease a large holed muffin pan ( 10 holes )and cut out 10 large circles from the shortcrust pastry sheets and press into the muffin holes . Blind bake for 7 minutes or until light brown . Remove the muffin tray from the oven and set aside . For the filling , beat 3 eggs together , mix in 180 gm of blue cheese ( finely diced ) , season with a little cracked black pepper . Now divide the small pear cubes between the dough lined muffin holes , finally divide the cheese filling between the muffin holes over the chopped pear . Bake in the preheated oven for 20 minutes , or until the filling has set and golden . Serve the pastries hot or cold sprinkled with finely chopped spring onions ( green part ) .

LAMB MEATBALLS WITH TZATZIKI

I haven't made this dish for such a long time , this dish ticks all the boxes ,its easily prepared , tasty and aromatic and definately back on the menu at The Manor . Let's begin with the tzatziki , deseed 1 cucumber and grate the cucumber coarsley with 1/2 tsp of salt and leave drain in a colander . Pour 500ml of Greek yoghurt into a coffee filter and let drain for a couple of hours . Now remove the yoghurt from the filter and place in a bowl with the grated and strained cucumber , 2 tbs of minced garlic and 1 tbs of finely chopped fresh mint , season with cracked black pepper . To make the meatballs ...mix together 450gm of lamb mince ,1 tsp of ground coriander , 1 tsp of ground cumin ,a pinch of chilli, 1 tbs of tomato paste , 1/2 bunch of fresh coriander finely chopped ( including plant roots ), the grated zest of 1 lemon and season with cracked black pepper . Wet your hands and shape the lamb mixture into small meatballs . Place 2 tbs of rice bran oil in a large non stick frypan and heat over a medium heat . Fry the meatballs in the heated oil until they are cooked through and golden brown . Serve the meatballs alongside the tzatziki , a mixed green leaf salad and pita bread .

FRUIT SKEWERS WITH HONEY CREAM

You will need 1 punnet (250gm ) of strawberries , 1 small rockmelon , 4 kiwifruit . Peel the rock melon and kiwifruit , the cut the melon , kiwifruit and strawberries into bite sized pieces . Thread onto medium length bamboo skewers or toothpicks. Finally prerpare a honey cream to serve the skewers with ..... In a large bowl mix together 2 tbs of freshly chopped mint , 2 tbs of honey , 1 cup of thickened cream and 1 cup of sour cream . Whisk until thickened . Serve the honey cream as a dipping sauce for the fruit .

FISH CAKES

You will need 500gm of boneless white fish fillets , roughly chopped . 2 spring onions chopped , 1/4 bunch of freshly chopped coriander ( including roots). Now place in your food processor 1 lightly beaten egg , the chopped fish , coriander, spring onions ,1 tbs of cornflour ,1 dsp of fish sauce and 1 tbs of red curry paste . Process the mixture until combined . Wet your hands and shape the mixture into 24 cakes . Place the fish cakes on a tray , cover with plastic wrap and place in the refrigerator for 30 minutes . In the meantime heat 2 tbs of peanut oil in alarge non stick frypan . cook the fish cakes in batches for 2 minutes each side or until golden . To serve garnish with lime wedges and a dipping sauce made with 1/4 cup of sweet chilli sauce mixed with 2 tbs of lemon juice and 1 tsp of fish sauce .

SPICY SAUSAGE PUFFS

Preheat your oven to 180 deg C . Line a baking tray with baking paper . Slice 2 chorizo or 1 kabana into bite size pieces . Cut strips from 1 ready made puff pastry sheet , large enough to wrap around each piece of sauasge .( you should have approx 14 pieces ) Roll up sausage pieces in the pastry sheet strips and brush with a beaten egg . Transfer the pastry wrapped sausage pieces to the lined baking tray and bake in the preheated oven until the pastry is golden brown .