MOCHA MERINGUES

Ingredients......1 egg white, 1/2 tsp of cream of tartar, 2 tbs of castor sugar, 1/4 tsp of vanilla extract, 1 tbs of cocoa, 1/2 tsp of instant coffee powder( not granules). If you are not a fan of coffee replace the coffee powder with and extra 1/2 tsp of cocoa. Preheat your oven to 120 deg C. Beat the egg white and cream of tartar with your beater on high speed until soft peaks form. Gradually beat in the castor sugar , vanilla, coffee and cocoa. Divide and drop the mixture onto a baking paper lined oven sheet in 12 portions, about 5cm apart. BBake in the preheated oven for 40 minutes or until firm. Now the next step must be followed for the success of your mocha meringues...... Turn off your oven and let the meringues cool in the unopened oven for one hour. DO NOT OPEN THE OVEN DOOR while the meringues are cooling.

SALMON , TURNIP AND ZUCCHINI PATTIES

Seriously , these patties are delicious. Ingredients........2 zucchini (grated), 1 large turnip (grated), 415gm can of pink salmon (well drained and broken up), 1 dsp of finely grated lemon rind / zest, 2 lightly beaten eggs, sesame oil for frying, cracked black pepper and dried dill, some mixed salad leaves as a side. Squeeze the excess water out of the the grated zucchini and turnip, this is important as this will mean the patties will not fall apart. Preheat your oven to 100 deg C, to keep the patties warm when cooked. Now place the grated vegetables in a bowl with the salmon, lemon zest and lightly beaten eggs. Season with cracked black pepper and dried dill to taste, mix well to combine. Divide the mixture into 6 equal portions and shape each one into a patty. Heat a little seame oil in a frypan and cook half the patties over a medium heat until lightly browned on each side and cooked through. Remove the cooked patties to the warmed oven while you cook the remaining patties. Serve the patties warm dressed with mixed salad leaves and mayonnaise.

MAYONNAISE

Ingredients.......1 egg, 1 tbs of lemon juice, 1/4 tsp of salt, 185ml of sesame oil, 60ml of extra virgin olive oil. Crack the egg into a glass bowl and using a hand food processor blend on a low speed. Add the lemon juice and salt and blend for a few seconds. With the motor running slowly drizzle in the sesame oil and olive oil. Continue to blend until the mayonnaise is thickand smooth. This mayonnaise can be stored in the fridge in a sterile, sealed jar for 7 days.

SPAGHETTI WITH BABY SPINACH AND SUN DRIED TOMATO

Ingredients......500gm of spaghetti noodles, 150gm of sun dried tomatoes in oil, 80gm pine nuts, 2 small red / yellow chillies (finely chopped), 2 tbs of minced garlic, 2 tbs of olive oil, 140 gm of baby spinach leaves (finely chopped), 25gm of grated parmesan. Cook pasta in a saucepan with boiling water, uncovered, until just tender, drain and wash under cold water through a colander. Now drain the tomatoes over a small bowl and coarsley chop the tomatoes. Heat the reserved oil and the 2 tbs of olive oil in a large saucepan along with the pine nuts, chopped chilli and minced garlic , stirring until fragrant , cook over a medium heat. Add the drained pasta, chopped tomatoes and baby spinach. Toss until the spinach has just wilted and spaghetti warmed through. Serve the pasta sprinkled with the grated cheese.

CHOCOLATE ALMOND TART

Ingredients........50gm of 70% cocoa chocolate, coarsely chopped, 55gm of castor sugar, 1 tbs of Dutch cocoa powder, 60gm of almond meal, 20gm of cold butter/ marg, 2 eggs, 1 dsp of apera ( a cream type sherry), 2 sheets of commercial puff pastry sheets. Preheat your oven to 180 deg C. Line a flat ovenproof dish with lightly sprayed baking paper . Place the sugar, chocolate, cocoa, and almond meal in the bowl of your processor and process until finely chopped. Add the butter/ marg and process until the mixture comes together, add the the apera and a lightly beaten egg and continue to process to form a smooth paste. Now let's prepare the pastry..... cut one pastry sheet into a 12cmx 24cm rectangle and cutting out a 14cm x 24cm rectangle out of the remaining sheet. leaving a 2cm border along all sides. Make even slits in the centre of the larger pastry sheet at 1.5cm intervals. Place the smaller pastry sheet on the greased baking paper lined oven tray. Spread the centre of the pastry sheet with the chocolate mixture, leaviong a 2cm border all round. Brush the edges with with a little water. Top with the other pastry sheet with slits, press the edges of the pastry sheets together. Refrigerate for 15 minutes. Brush the pastry with the remaining lightly beaten egg. Bake in the preheated oven for 35 minutes or until golden brown.

MIXED GRAIN AND SEED BREAD

Ingredients.....350gm of self raising flour, 1 and 1/4 cups of mixed seeds/ grains, 1/4 tsp of salt, 1/4 tsp of castor sugar, 4 eggs lightly beaten, 1 tsp of apple cider vinegar, 3 tbs of rice bran oil, 3 tbs of milk, 125ml of water, sunflower seeds for the topping. # you can use any combination of seeds/ grains for this bread; fennel, caraway, linseed, sunflower seeds, sesame seeds, chia seeds, pepitas (pumpkin seeds). Preheat your oven to 180 deg C. Grease and lightly sprinkle a loaf pan 20cm x 9cm. Combine the flour , mixed seeds, salt and sugar together in a bowl. In a separate bowl, beat the lightly beaten eggs with an electric beater until pale and fluffy. Stir in the vinegar, rice bran oil, milk and water. Pour the mixture into the dry ingredients and mix well. Spoon the mixture into the prepared pan. Smooth the surface with the back of a spoon. Scatter extra sunflower seeds over the top. Bake in the preheated oven for 40 minutes, or until a skewer inserted in the centre of the loaf comes oiut clean. Turn out onto a wire rack to cool. This bread keeps well at room temp for two days in an airtight container, then kept in the airtight container in your refrigerator. This bread also freezes well.

IRISH PORK CAKE (1)

Yep my search for recipes from long ago rewaded me with this 'dandy'. This recipe came from a publication ( not dated), "A COLLECTION OF OLD AND NEW RECIPES FROM MANY LANDS", tested in the kitchen of a New England housewife . Here is the recipe , hand written , the original recipe. Ingredients.....1/2 lb ground salt pork, 1 cup of strong coffee, 1 cup of brown sugar, 1 egg, 1/2 cup of molasses, 1 tsp of cinnamon, 1 tsp of clove, 1/2 tsp of nutmeg, 3 cups of flour, 1/2 tsp of soda, 1/2 cup of seedless raisins, 1/2 cup of currants. Pour boiling water over the raisins and currants and let stand while mixing the batter. Put the salt pork through the fine knife of the grinder twice. Pour the hot coffee over this and let cool. Add the brown sugar, molasses and the egg to the mixture and beat together. Sift the flour , spices and soda together and sprinkle over the drained raisins and currants ( this keeps the fruit from going to the bottom ). Line a greased fruit cake pan or ring pan with brown paper. Grease the paper and pour in the batter. The pork cake should be baked for 90 minutes or longer in a moderate oven ( or until a cake tester comes out clean). When it is cool, wrap the cake in a cloth moistened with sherry and store for at least a week. There you have it ...... I spent much time questioning the ingredients and method . I challenge you , take the original recipe and bring it to today with your interpretation of the recipe ... Mine will follow in a week after the cake has sat wrapped in a sherry moistened cloth.

BRAISED PORK HOCK

Ingredients.......6 pork hocks,frenched, 1 tbs of peanut oil, 4 tbs of minced garlic, 2 tbs of tomato paste, 1 tbs of lemon rind , finely chopped, 1 cup of red wine, 2 cups of vegetable stock, 1/2 cup of cranberry jelly, 420gm of tinned lentils, drained. Preheat your oven to 180 deg C. Heat the peanut oil in a large frying pan over a medium heat adding the hocks and garlic to the pan and brown . Remove the hocks from the pan and place in an ovenproof baking dish. Now add the tomato paste, lemon thyme, red wine, vegetable stockand cranberry jelly to the frypan and bring to a slow simmer. Pour the hot liquid mixture over the ham hocks in the ovenproof dish. Cover the baking dish with a double layer of aluminium foil and cook in the preheated for 1 hour. Remove the baking dish from the oven and add the drained lentils and place back in the oven for 30 minutes. Serve the pork hocks with lentils, steamed broccolini,mashed potato and the sauce from the baking dish.

BEER BREAD WITH CHEESE AND SUNFLOWER CRUST

Ingredients.........450gm of self raising flour, 1 tbs of castor sugar,450ml of chilled beer, 80gm of sunflower sedds, 120gm of grated tasty cheese, 1 tsp of salt. Preheat your oven to 200 deg C. Grease and line a 7cm deep, 10cm x 26cm loaf pan. Combine flour, castor sugar and 1 tsp of salt in a bowl. Add the beer and stir with a wooden spoon until combined. Spoon the mixture into the prepared pan and sprinkle with the seeds and cheese. Bake in the preheated oven for 45 minutes or until the loaf sounds hollow when the base is tapped. Cool, then slice and serve with butter.

GOAT CHEESE, OLIVE AND POTATO BREAD

Ingredients......190gm of s.r. flour, 190gm of all rounder potatoes, peeled and grated, 1 onion , peeled and grated, 1 tbs of dried rosemary ( extra fresh sprigs for garnish ), 100gm of crumbled ftea cheese, 75 gm of sliced kalamata olives, 1 egg lightly beaten, 2 tbs of milk, 1 dsp of wholegrain mustard, sea salt and cracked black pepper. Preheat your oven to 200 deg C. Grease a baking tray and lightly dust with fine polenta. Mix the flour in a large bowl. Add the the grated potato, onion, sea salt, black pepper and stir to combine. Fold in the dried rosemary, 90gm of feta and 60 gm of sliced olives. In a jug, beat together the beaten eggs with the mustard and milk. Pour into the flour mixture and use your wet hands to shape into a round. Transfer to the prepared oven tray., scatter with remaining feta cheese and olives and freh rosemary sprigs. Finally dust with flour and bake in the preheated oven for 45 minutes or until the bread sounds hollow when the base is tapped. Serve as you like.

LEMON, BLUEBERRY AND ALMOND TRAY BAKE.

Ingredients......300gm of self raising flour, 80 gm of chilled butter/ marg, 3 eggs separated, 100ml of milk, 185gm of castor sugar, 240gm of lemon curd, 60 gm of almond meal, 170gm of fresh blueberries, flaked almonds to scatter. Preheat your oven to 180 deg C. Grease and line a 20cm x 30 cm slice pan. Place the s.r. flour, butter/ marg, egg yolks, milk and 75gm of castor sugar in a food processor into the bowl of your food processor. Whiz until the mixture just comes together. Using wet hands, place the combibned mixture into the prepared pan and press down into a compact layer. Spread the lemon curd evenly over the top and sprinkle over 170 gm of fresh blueberries. In a clean dry bowl, whisk the egg whites to soft peaks. Fold in the almond meal and remaining 110gm of castor sugar. Spread the mixture over the lemon curd and scatter with a sprinkle of flaked almonds. Bake in the preheated oven for 30 minutesor until risen and golden. Cool in the pan , then slice into 12 portions. Delicious..

CHOCOLATE BANANA BREAD

Ingredients.....150gm butter/marg, 170gm of soft brown sugar, 2 eggs lightly beaten, 300gm of plain flour, 1 tsp of bi carb of soda, 150 ml of milk, 3 bananas ( mashed), 50 gm of dark chocolate melts, 50 gm of granulated nuts and a pinch of salt. Preheat your oven 180 deg C. Lightly grease and sprinkle with fine polenta a 25cm x 10cm loaf pan. Using your electric mixer , beat the butter/ marg with the sugar until light and fluffy. Mix the bi carb of soda with the flour and add to the mixer with the eggs and a pinch of salt and gradually add the milk. Fold the dark chocolate melts, mashed bananas and the granulated nuts into the mixture. Spoon the batter into the prepared loaf pan and smooth over with the back of a spoon. Bake for 65 minutes in the preheated oven until a skewer inserted comes out clean. Place a sheet of baking paper over if the banana breads starts to brown too quickly. When done, allow to cool in the pan for 15 minutes before turning out onto a wire rack. Enjoy.

MUESLI SLICE

Ingredients........100gm of softened butter/ marg, 100gm of castor sugar, 1 tsp of vanilla extract, 2 eggs lightly beaten, 45gm of rolled oats, 100gm of plain flour, 1/2 tsp of baking powder, 150gm of cranberries, 50gm of goji berries, 35gm of coconut of coconut flakes, 80gm of chocolate bits. Preheat your oven to 180 deg C. Grease a 20cm x 30 cm slice pan and line with baking paper. Place the butter/ marg and castor sugar in the bowl of your electric mixer and beat for 5 minutes or until pale and fluffy. Now add the eggs, flour, baking powder and beat until well incorporated. Using a wooden spoonfold in the oats, coconut, chocolate bits, cranberries and goji berries. Spread the batter into the prepared pan and bake for 35 minutes or until golden and cooked through. Cool completely in the pan, then cut into 12 squares.

FREEFORM BLACKBERRY AND APPLE PIE

Ingredients......200gm of plain flour, 125gm of chilled butter/ marg, chopped, 1 egg lightly beaten, 110gm of castor sugar, 3 cooking apples, peeled, quartered and sliced, 300gm of fresh blackberries (2 x punnets), the finely grated zest of 1 lemon plus 1 tbs of lemon juice, 25gm of breadcrumbs. Preheat your oven to 200 deg C. Grease a baking tray. Place the flour and butter/ marg in a food processor and whiz until the mixture resembles breadcrumbs. Add the lightly beaten egg and 2 tbs of castor sugar, then whiz again until the mixture just forms a ball, enclose in plastic wrap and refrigerate for 30 minutes. Now place the prepared apples in a bowl with the blackberries, lemon zest and juice, plus all the remaining sugar ( retaining 1 tsp of sugar ).Set the bowl with the fruit mix aside. Roll out the pastry on a sheet of lightly floured baking paper to a 30cm circle. Transfer the baking paper with the rolled dough circle onto the baking tray. Sprinkle the pastry with breadcrumbs, leaving an 8cm border, top with the fruit and and fold the pastry border up and over the filling to partially cover. Sprinkle the pastry with the remaining sugar and bake for 40 minutes or until the pastryis golden and the fruit is tender. Serve warm with cream.

EGGPLANT TART

Ingredients......2 tbs of olive oil, 6 baby eggplants, halved lengthways, 4 sheets of filo pastry, ( available in the freezer section of your supermarket), 160 gm of finely grated parmesan cheese(the dried finely grated parmesan found on the shelves in the supermarkets), 2 eggs, lightly beaten, 125ml of thickened cream, a sprinkle of fennel seeds, 1 tbs of minced garlic and Italian herb mix, I used rocket leaves to garnish. Preheat your oven to 180 deg C. Line a baking tray with baking paper. Grease a 22cm tart pan and sprinkle lightly with polenta. Brush the eggplant sides with 1 tbs of oil and arrange in a single layer on the baking tray. Season with fennel seeds and a sprinkle of Italian herbs. Bake for 25 minutes or until very tender. Now brush one filo pastry sheet with oil and and line the tart pan, repeat with the remaining filo pastry sheet. Sprinkle half the parmesan cheese over the pastry and arrange the the baked eggplant slices over the pastry in a circle. Beat the eggs and cream together and season with 1 tbs of minced garlic and pour into the tart pan over the eggplants, fold in the edges of the pastry and finally sprinkle the remaining parmesan cheese over the top. Bake the tart for 20 minutes or until golden and set. Serve warm or at room temperature. A great end of the week meal for me. Make it your meal and enjoy whenever it suits.

SAUCEPAN BROWNIES

I found this very old recipe for brownies in a recipe book printed over 50 years ago. What is a brownie? It is a type of cookie , the definition comes from America. The texture is fudge like and a little chewy. Now a days there are many recipes for 'brownies'... This early recipe is delicious .... Ingredients....85gm of butter/ marg, 60gm of dark chocolate, 1/2 tsp of vanilla extract, 1 cup of castor sugar, 2 eggs lightly beaten, 3/4 cup of plain flour, 1/4 tsp of salt, 3/4 cup of granulated nuts. Preheat your oven to 180 deg C. Line a 20cm square pan with cooking spray and line with baking paper. Put the butter/marg in a saucepan with the chocolate and melt over a low heat. Remove from the heat and set aside to cool. When cooled but not set add the vanilla extract and sugar and beat well. Add the lightly beaten eggs a little at a time, beating well after each addition. Mix the flour and and salt together and add to the chocolate mixture. Finally stir in the granulated nuts. Now pour the batter into the prepared pan. Bake inthe preheated oven for 25 minutes. Turn out onto a wire rack and remove the baking paper, cool. When cool slice the brownies into squares. Store in an airtight container.

LEMON COOKIES

Ingredients.....COOKIE DOUGH...120gm of butter/ marg ( room temp), 300gm of castor sugar, 1 egg lightly beaten, juice and zest of 3 lemons, 465gm of plain flour, 1/2 tsp of baking powder, pich of salt. LEMON ICING .....55gm of butter/ marg (room temp ), 1 tsp of lemon zest finely grated, 125ml of lemon juice, 515gm of icing sugar. CANDIED LEMON ZEST.....rind of 3 lemons, 100gm of castor sugar, 65ml of water. Preheat your oven to 180 deg C. Line 2 baking trays with baking paper. To start let's begin by making the lemon zest. You will need a 'string zester', remove the rind from 3 lemons in thin strips. Bring sugar and water together in a small saucepan and simmer without boiling until the sugar dissolves. Now add the rind strips and simmer without stirring for 5 minutes. Remove the rind from the syrup with metal tongs , spread over a wire rack to cool. To prepare the cookie dough..... use your electric beater to combine the butter/ marg until fluffy and pale, beat in the lemon juice , zest and lightly beaten egg. In a separate bowl mix together the plain flour, baking powder and salt. Gradually fold the flour mixture into the wet mixture, until a dough forms. Wrap the dough in plastic cling wrap and refrigeratefor 60 minutes. When the dough has rested , break off heaped tbs of the dough and roll into balls. Place balls 2"apart on the lined baking trays. Bake for 15 minutes or until lightly golden, place on wire racks to cool completely. Lemon icing .... can be made while you are waiting for the cookies to cool. In a clean separate bowl , mix all the icing ingredients together until smooth. Once the cookies have cooled completely, top with with the lemon icing and garnish with the candied lemon zest.

ALMOND AND ORANGE BISCOTTI

Ingredients......335gm of plain flour, 1 tsp of baking powder, 1/4 tsp of ground cardamon, 1 tsp of ground cinnamon, 1/4 tsp of salt, 170gm of castor sugar, 65gm of almond meal, 150gm of almond slices , 3 eggs lightly beaten, finely grated rind of a medium orange, 1/2 tsp of vanilla extract. Preheat your oven to 180 deg C. Line two baking trays with baking paper. In a large bowl mix together the flour, baking powder, spices, and salt . Stir through the sugar, almond meal and almond slices. In a separate bowl add the lightly beaten eggs, grated orange rind and vanilla extract and combine well. Make a well in the in the centre of the dry ingredients, and pour in the wet mixture and using wet hands mix until a dough forms. Divide the dough in half. Lightly flour your hands to prevent sticking, shape each half into a log about 4cm wide and 30cm long. Place the logs onto the prepared baking trays. Bake for 20 minutes until slightly risen and light golden brown. Rest for 10 minutes. Now use a sharp serrated knife and slice each log into 1 cm slices. Spread the biscuits in a single layer on the baking trays . Bake for 7 minutes on each side until pale golden . Finally transfer to a wire rack to cool completely. Biscotti will keep, stored in an airtight container, for up to 2 weeks.

HAPPY BIRTHDAY PAUL ...

My 3rd son Paul Mersey turned 45 on Saturday 14th 2024. This was a photo sent of a quiet lunch before the organised celebrations Saturday night. Wishing you a amazing year ahead. Mum x

CROSTATA SLICE

This is an old recipe , but the end result is delicious. Ingredients.......for the pastry, 1 and 1/2 cups of s.r flour, 3 tbs of butter/ marg, 1/4 cup of castor sugar, 3 tbs of lemon juice, 3 medium sized cooking apples,(peeled,cored and sliced), an extra tbs of butter/ marg, 1/2 cup of raisins, 1 egg lightly beaten to glaze. Ingredients for the filling......500gm of smooth ricotta, 2 eggs lightly beaten, 1/2 cup of castor sugar, 2 tbs of plain flour, 1/2 cup of milk, 1 dsp of grated lemon rind. Preheat your oven to 180 deg C. Spray and line with baking paper a 23cm square baking pan. Rub the butter/ marg into the flour with your fingers. Add the castor sugar and mix to a stiff dough with the lemon juice. Turn out onto a lightly floured bench and knead lightly. Roll the pastry out to a 3mm thickness and line the base of the preapared pan. Reserve the pastry scraps. Melt the 1 tbs of butter/ marg in a pan and add the sliced apples and saute for 2 minutes. Arrange the sauteed apples over the pastry base. Sprinkle over 1/2 of the raisins. Now in a separate bowl cream together 500gm of smooth ricotta cheese with 2 lightly beaten egg, 1/2 cup of castor sugar, 2 tbs of plain flour, 1/2 cup of milk and 1 dsp of grated lemon rind. Now spoon the combined and creamy filling mixture over the pastry base and then sprinkle over the remaining raisins. Roll out the reserved pastry to 3mm thickness and slice into 1 cm wide strips,and arrange them in a lattice pattern over the filling. Bake in the preheated oven for 1 houror until firm in the centre. Remove from the oven and cool in the pan, chill well before before removing from the pan and slicing into 8 portions. Serve as a cake or dessert with thickened cream.

WHAT DO YOU KNOW?

1.What is the name of wide egg noodles? 2. What is the cheese made from 100% goats milk called? 3. Another name for the herb cilantro? 4. What do the eggplant, potato , tomato and pepper have in common? 5. A staple food made from a mixture of ground grains or seeds, water and salt ? ANSWERS... November edition of Churchill District News.

NUTELLA CLUSTERS

These are so quick and easy to make and perfect for kids of all ages! Ingredients.......90 gm of milk chocolate, 120gm of nutella spread, 40gm of cornflakes cereal. Melt the chocolate and nutella spread in a small saucepan over a low heat. When they are melted , add the cornfalkes. Mix together carefully. Line a baking tray with baking paper and put heaped tsp mounds onto the tray . Finally place the tray in in the refrigerator to chill for 2 hours. Store in an airtight container in your refrigerator.

MAXS’ MUFFIZZES

Today, my daughter in law Dee Mersey sent through a photo of my grandson Maxs' preparation of lunch for his family . Max Mersey is 11 years old and I'm so happy he is beginning to be tempted by food.. 'from little things, big things grow '.... Your muffizzes look delicious Max. Hope you will make them for lunch next you visit. Nana..

DUMPLING SOUP

Tonight I have prepared a dumpling tea( dinner.), I am old school ). I make my own dumplings ....but you can make this dish your own with store bought savoury dumplings.. I do not pass judgement as long as you are preparing , enjoying and sharing the meal. So let us presume you have your dumplings and they are in your freezer, ( so are mine ). I strarted the soup this morning with 1 litre of water in a pot , 1 packet of chicken noodle soup sprinkled over and added 1/2 of cabbage trimmed of thick veins and thinly sliced and trimmed baby carrots This was cooked over a medium heat and simmered until the cabbage was softened . Then I added 1/3 cup of soy sauce , 1/4 cup of golden syrup, 1/4 cup of lemon juice and a glug of hoisin sauce. A dsp of minced garlic was added along with tsp of minced ginger and stirred through. While the mixture was simmering I added a tbs of fennel seeds and 2 rounds of pappardelle pasta I turned the heat off and let the mixture rest . This whole process was over a period of the day . I added the prepared dumplings 30 minutes before serving and bought the mixture to a slow simmer and then served into bowls ... Delicious .

MELTING MOMENTS

Ingredients ......250gm of butter/ marg, 55gm of icing sugar, 1 tsp of vanilla extract, 200gm of s.r. flour, 70gm of custard powder. Ingredients for the filling .....60gm of butter/ marg, 60gm of icing sugar, 2 tbs of passionfruit pulp. Let's begin... preheat your oven to 180 deg C. Grease and line two baking trays with baking paper. In your electric mixer bowl, beat the sugar, butter and vanilla extract until light and fluffy. Stir in the remaining dry ingredients in 2 batches. Roll even tsp of the mixture into balls and place onto the prepared trays. Use a floured fork to press down lightly onto the balls. Refrigerate the ball lined trays for 15 minutes. Then place in the preheated oven for 10 minutes or until the biscuits are firm. Allow to cool completely. While the bicuits are cooling ... let's prepare the filling. Simply beat together all the filling ingredients until well combined. When the biscuits are cold , spread one half of the biscuits with the filling and sandwich together with another biscuit. Repeat until all biscuits are joined . Finally sprinkle with icing sugar. So many memories, but this recipe never ages.

GLUTEN FREE DATE SCONES

Ingredients......320gm of gluten free flour, 3 tsp of baking powder, 1/4 tsp of salt, 120gm of margarine, 2 tbs of raw sugar, finely grated/ chopped zest of 1 orange, 1 vanilla bean scraped, 175ml of soy milk, 120gm of chopped dates (optional), extra soy milk for glazing. Preheat your oven to 180 deg C. Line a baking tray with baking paper. In a medium bowl , use your electric beater to cream together the margarine and sugar until light and fluffy. Turn off the beater and use a a rounded table knife and add the orange zest , the vanilla seeds. Now add the combined flour and baking powder and milk alternatively, using the knife to cut through the ingredients and a dough is formed . Mix through the dates if using. Turn out the dough onto a lightly floured bench and using your hands gently pull the dough into 1" thickness. Cut the scones into rounds, making sure not to twist the cutter. Place the scones on the prepared tray, brush with the extra milk to glaze. Bake for 7 minutes, then turn the scones over and bake for a further 7 minutes or until golden. Turn onto a wire rack to cool. Serve with your favourite jam.

THYME AND CHEDDAR BISCUITS

Ingredients.....250gm of softened butter/ marg, 250gm of grated parmesan cheese, 250gm of grated tasty cheese, 3 eggs( lightly beaten), 1 egg (lightly beaten) in a separate bowl. 315gm of plain flour, 1 dsp of cayenne pepper, dried thyme for sprinkling. Preheat your oven to 180 deg C. Line 2 baking trays with baking paper. Place the butter/marg and cheeses into the bowl of your electric mixer and mix until well combined. Add the 3 lightly beaten eggs along with the combined flour and cayenne pepper and mix until a smooth dough forms. Turn the dough out onto a sheet of baking paper with another sheet on top. Now carefully roll out the dough 3/4" thick, use a biscuit cutter ( your choice of size) to cut out your biscuit. Place the shaped dough on baking trays and brush with the remaining beaten egg and sprinkle with thyme. Bake in the preheated oven for 15 minutes or until golden . Remove from oven to cool and sprinkle with sea salt.

WALNUT BABUSHKA CAKE

Ingredients.......80gm butter/marg (softened), 180gm of castor sugar, 3 eggs(lightly beaten), 1 tbs vanilla extract, 65 ml of canola oil, 100gm of chopped walnuts, 250gm of s.r. flour, 1 tsp of baking powder, 2 tbs of honey, 65ml of sour cream, 1/2tsp of ground cloves. Ingredients for the syrup.....1 tbs of honey, juice of 1 lemon. Ingredients for icing / topping ......200gm of cream cheese, 180gm of icing sugar, juice of 1 lemon. Preheat your oven to 180 deg C. Grease and line a 20cm round pan with baking paper. Beat together the butter/ marg and sugar until pale and fluffy. In a small bowl mix together the lightly beaten eggs, vanilla extract, oil and spice, then stir in the honey and sour cream, now incorporate this mixture into the butter and sugar mix. Add the mixed flour and baking powder whisking until smooth. Fold through the walnuts and pour the batter into the prepared pan. Now bake for 40 minutes in the preheated oven, then reduce the heat to 160 deg C for a further 20 minutes or until a skewer comes out clean from the centre. Remove from the oven. To make the syrup ....mix together 1 tbs of honey with the juice of 1 lemon and pour the mixture over the top of the cake and leave it to cool in the tin. When completely cooled remove from pan. Meanwhile, beat together the cream cheese, lemon juice and icing sugar to prepare the topping. You have two options, you can spread the icing over the cooled cake or serve the icing spooned over slices when served. However you choose to serve ....the cake is delicious.

TERIYAKI FISH FILLETS

Ingredients.........4 x boneless white fish fillets 180-200gm each, 1 tbs of lemon juice, 1 bunch of bok choy( trimmed and separated). Teriyaki marinade .......1/2 cup of soy sauce, 2 tbs of soft brown sugar, 1/2 tsp of ground ginger, 2 tbs of white wine vinegar, 1 tsp of minced ginger, 2tbs of tomato sauce. Teriyaki sauce.....1/3 rd cup of your marinade, 80ml of water, 1/2 tsp of chilli flakes, 2 spring onions ( sliced). Heat your oven to 180 deg C. First make your marinade. Brush each fillet the marinade and place on a foil lined oven tray and drizzle each fillet with 1 tsp of lemon juice. Cover the fillets with aluminium foil and bake in the preheated oven for 10 minutes or until cooked through. Steam the bok choy until the leaves are bright green. Now make the teriyaki sauce,combine all the ingredients and any excess juice from the cooked fillets in a small saucepan , bring to a simmer and cook on low for 3 minutes. Divide the cooked bok choy between the serving plates , place the cooked fish fillets over top. Divide and pour the sauce over the fish fillet topped bok choy.

MUSELI AND BANANA MUFFINS

Ingredients.....300gm of s.r flour, 1 tsp of ground cinnamon, 1/2 tsp of ground mixed spice, 2 cups of museli( not toasted), 100gm of soft brown sugar, 2 ripe bananas (mashed), 125gm of butter/ marg ( softened), 2 eggs (lightly beaten), 2 tbs of honey, 175ml of milk. Preheat your oven to 180 deg C. Lightly grease 12x 1/2 cup muffin pans. Combine the flour, cinnamon, mixed spice, museli and sugar in a large mixing bowl. In another bowl mix together the the mashed bananas, softened butter/ marg, lightly beaten eggs, honey and milk. Stir ( do not beat) the banana mixture into the dry mixture until just combined.. Spoon the mixture into the prepared muffin pan. Bake in the preheated oven for 20 minutes or until a skewer inserted comes out clean. Leave the muffins to cool before turning out onto a wire rack, to cool completely.

CHICKEN SATAY PIZZA

Ingredients .......400gm of chicken thigh fillets (diced), 1 tbs of peanut oil, 4 spring onions ( the whole onion white and green part sliced), 1 carrot grated, 75gm of snow peas (trimmed and sliced), 1 large pizza base( pre bought), 1 dsp of sesame seeds, 1/4 cup of fresh coriander leaves (chopped). Marinade ingredients.....1/2 cup of crunchy peanut butter, 1/2 tsp of chilli powder, 2 tbs of lemon juice, 1 tbs of soft brown sugar, 1/2 tsp of ground ginger, 1/2 cup of coconut milk. It is okay if you have a pre bought base in the freezer, I have been in the garden all day, I want to prepare a pizza and the pre bought base is perfect. It will be defrosted by the time I have marinated the chicken. Preheat your oven to to 200 deg C. First to do is prepare the chicken marinade. Place all the marinade ingredients in a small/ medium pan and stir to combine over a medium heat, then allow to cool. Scoop out a 1/3rd of a cup of the marinade from the pan. Heat the oil in a large pan over a medium heat and add the diced chicken breast and cook stirring for 5 minutes. Stir in the chopped spring onions,carrot and snow peas, cook for 2 minutes until the snow peas turn bright green. Now spread the pizza base with the remaining marinade and spoon over the chicken mixture and sprinkle with the sesame seeds. Place the prepared pizza on a baking paper lined oven tray and bake in the preheated oven for 15 minutes. To serve top with the chopped coriander leaves and slice into wedges.

PORK , FETA AND FENNEL MEATBALL PASTA SOUP.

This is delicious, a Saturday well spent. Ingredients..... 500 gm of pork mince , 150gm of crumbled feta cheese, 5tbs of dried fennel, 2 tbs of minced ginger, 1 cup of dry white wine, 1 bunch of broccolini, chopped, 1 zucchini sliced into sticks, 3 rounds of dried fettucine pasta, 1 onion peeled and thinly sliced, 4 cups of water and finally 1 x 50gm packet of dried chicken noodle soup. In a large bowl mix the pork mince with the crumbled feta cheese , 2 tbs of dried fennel seeds, 2 tbs of minced garlic. Preheat your oven to 150 deg c. Roll the combined mince into golf sized balls and place in a lightly oil sprayed pan. Add the thinly sliced onion to the pan with the pork balls. Place the pan in the preheated oven to seal the meatballs and onions. In the meantime, place 1 cup of dry white wine in a soup pot along with 4 cups of water, 2 tbs of fennel seeds and 1/4 tsp of salt. Place the pot over a low heat, adding the chopped broccolini and sticks of zucchini and bring to a gentle simmer. Now sprinkle over the contents of the dried chicken noodle soup packet, stir through with a wooden spoon until well combined. Transfer the sealed meatballs and onions to the soup pot and stir through, over the low heat. Bring back to a slow simmer and finally add the 3 rounds of( broken ) fettucine pasta to the soup , continue to simmer and stir until the pasta is tender. This is so good , I just might start taking myself seriosly as a home cook.

CINNAMON ORANGES WITH RICOTTA

Ingredients....220gm of castor sugar, 60ml of orange juice, 60ml of water, 1 cinnamon stick, 250gm of ricotta cheese, 1 tsp of ground cinnamon sugar, 4 naval oranges, rind removed and sliced, 1/4 cup of chopped pistachio nuts. I love ricotta cheese, it such a versatile cheese and this dessert has always been a favourite when dished up at The Manor. Combine the sugar, orange juice, water and cinnamon stick in a small saucepan. Stir over a low heat until the sugar dissolves, simmer until the the mixture reduces and thickens. In a medium bowl mix together the ricotta cheese and cinnamon sugar until smooth. Divide the orange slices between the serving bowls and pour the syrup over and serve with cinnamon flavoured ricotta cheese and a sprinkle of the pistachio nuts.

ITALIAN STYLE FENNEL MEATBALLS

Ingredients.......500gm of pork mince, 3 tbs of fennel seeds , 2 tbs of minced garlic, 1/3 cup of red wine vinegar . Place all the ingredients in a large bowl and mix with wet hands to combine . Then roll into balls . The meatballs can be frozen, cooked or uncooked. Seal the meatballs in a a pan over a medium heat before adding them to your favourite pasta dish. Serve the cooked meatballs on a skewer or in a slow cooked dish , you are the cook make them part of your meal.

ROAST PORK WITH APPLE SAUCE

Ingredients .....2kg boned leg of pork, salt for crackling, 4 green apples, squeeze of lemon juice. Ask your butcher to score the skin of the boned pork. Preheat your oven to 200deg C. Then rub a liberal/excessive amount of salt into the scored skin.(There is no need for oil or water). Place the salted pork on a wire rack inside of a roasting pan. Roast in the preheated oven until the rind turns golden, dries and looks crackly. Continue to cook for a further 10 minutes. To check the pork is cooked , pierce the thickest part of the meat with a knife if the juices run clear , the pork is ready.. While the pork is cooking, prepare your apple sauce. Peel, core and slice your apples, place into a small saucepan with 3 tbs of water, simmer gently until the apples are soft. Now gently mash to a pulp and add a squeeze of lemon juice. Serve the apple sauce alongside the pork, the perfect combination, with hot vegetables of your choosing.

PASTA WITH PESTO

Pesto is a green sauce based on fresh basil ( thanks Maureen and Roel), garlic, olive oil and parmesan, used to flavour pasta and as a general flavouring. Just a little history ....pesto is so called because it originates from Italy where it WAS prepared in a pestle( pesto in Italian) and mortar. Ingredients.....2 cups of fresh basil leaves, 4 tbs of minced garlic, 1/4 cup of pine nuts, 1 cup of olive oil, crack black pepper to taste, 1/4 cup of grated parmesan cheese, 1 x 475 gm pack of fettucine noodles. Wash and dry the fresh basil and place in a blender with the garlic, pine nuts, a sprinkle of cracked black pepper, 3/4 cup of olive oil. Blend until smooth and add the remaining oil if necessary .(too dry ). Stir in the grated cheese. Now prepare your fettucine pasta. Place the dried pasta in a pot of boiling lightly salted water with an added slurp of oil. Drain through a colander when the pasta is tender. Add the pesto to the hot pasta , tossing until each strand is coated with sauce. Serve with extra parmesan cheese sprinkled over.

GINGERBREAD ( the original recipe ).

Please keep in mind this is a very old recipe and our range of ingredients is now endless. I will give you an alternative ingredient when required. Ingredients.....2 and 3/4 cups of wholewheat flour ( you can use wholemeal flour ), pinch of salt, 1 dsp of ground ginger, 125gm of beef dripping (you can substitute the dripping for solid cooking margarine, it is sold under the brand of 'fairy'). 2/3rds of a cup of golden syrup, 1/3 rd of a cup of black treacle, 1/2 cup of soft brown sugar, 1 tsp of bi carb of soda , 2/3rds of a cup lukewarm milk. Preheat your oven to 160 deg C. Grease a 10"x 8" square pan and line with baking paper. In a large bowl mix together the ginger, flour and salt. Over a low heat and in a small saucepan, melt the dripping (solid margarine), golden syrup, black treacle and sugar. Stir until well incorporated. In a separate bowl, mix together the warmed milk with the bi carb of soda, the the soda is dissolved. Now add the flour and melted ingredients together, mix well by using your electric beater and finally add the combined milk mix and beat thorougghly. Pour into the prepared pan. Bake in the well preheated oven for 60 minutes or until inserted with a skewer in the middle comes out clean. Remove from the oven and let the gingerbread cool in the pan. Then turn out, slice and store in an airtight container to keep the gingerbread moist. Definately an oldie and a goodie!!