SUPPLI AL TELEFONO. ( DEEP FRIED RICE AND CHEESE BALLS)

Ingredients........2 cups of ready cooked rice, 2 lightly beaten eggs, 125gm of cubed cheese, 3/4 cup of breadcrumbs, rice bran oil for frying, chopped parsley for the garnish. Add the beaten eggs to the cooked rice, taking care not to mash the rice. Scoop a tbs of the mixture and place a cube of cheese in the middle and top with another tbs of rice, use your hands to shape into a ball. Repeat the process with the remaining rice and cheese. Now roll the the balls in the breadcrumbs and place on an oven paper lined tray. Place the crumbed balls in the refrigerator for 30 minutes. Preheat your oven to 160 deg C. Place oil in a large pan , enough to fry 5 balls at a time until the balls are golden brown all over. Then transfer to an oven proof dish and place in the preheated oven to finish off melting the cheese while frying the remaining balls. Serve hot with chopped parsley as a garnish.

GUINNESS CHOCOLATE BROWNIES

Ingredients.....500ml of Guinness chocolate stout, 280gm of butter/ marg, 500gm of raw castor sugar, 1 and 1/2 cups of Dutch cocoa, 1/2 tsp of salt, 1/2 tsp of ground cinnamon, 1 tbs of vanilla extract, 4 eggs lightly beaten, 2 cups of flour, 180 gm of granulated nuts. Preheat your oven to 180 deg C. Line one 8x8 baking pan if you want a thicker brownie or 2 x baking pans for a thinnner brownie, with baking paper with an overhang over 2 sides of the pan for easier removal. Place the guiness in a medium pot and bring to a slow simmer over a medium heat , continue to simmer for 20 minutes. Place 280 gm of butter/ marg in the bowl of your mixer along with 1 and 1/2 cups of Dutch cocoa, 1/2 tsp of salt, 1/2 tsp of cinnamon, 1 dsp of vanilla extract. Beat until well combined. Now add the well simmered and reduced guiness and mix until smooth. Now mix in the vanilla extract , flour and nuts. Pour into the prepared pan / pans. Bake in the preheated oven for 50 minutes or until set. Let cool on a wire rack , when completely cool lift the brownie/s from the pan/s. Slice into 16 squares.

LEMON CLUSTERS

Ingredients.....2 tbs of melted butter/ marg, 3 tbs of lemon juice, 400 of icing sugar, 1 and 3/4 cups of coconut flakes. Mix the melted butter/marg with the icing flour and lemon juice until smooth. Finally stir in the coconut flakes. Place dsp full of the mixture onto a baking paper lined tray. Then place the tray in the refrigerator until set.

QUICK AND EASY TOMATO SOUP

Ingredients.......1 cup of ready cooked rice, 2 onions peeled and thinly sliced, 1 cup of chopped celery, 2 cups of coconut milk, 2 x 420gm cans of condensed tomato soup, 125gm packet of tomberry tomatoes, 2 tbs of sesame oil, 2 tbs of minced garlic. Place the sesame oil in a medium saucepan over a medium heat with the sliced onion and simmer until the onions are tender, then add the celery, minced garlic, coconut milk and the condensed tomato soup. Mix well and heat through but do not allow to boil. Now stir through the ready cooked rice along with 125gm of tomberry tomatoes until both are warmed through. Serve immediately.

APRICOT RICE MERINGUE

Ingredients......2 cups of ready cooked rice, 2 eggs separated, 1 can 432gm can of apricot halves, 1/2 cup of the apricot syrup reserved from the can, 2 tbs of castor sugar, 200gm (1/2 can) of sweetened condensed milk, 1/2 tsp of vanilla extract. Preheatv your oven to 180 deg C. Grease an ovenproof dish. Combine the cooked rice, condensed milk, apricot syrup and vanilla extract in a medium saucepan. Stir until boiling and simmer for 2 minutes. Cool, then add the lightly beaten egg yolks. Turn the mixture into the greased ovenproof dish and top with the apricot halves, cut side up. Beat the egg whites until very stiff and add the castor sugar 1 tbs at a time , beating until dissolved between adding more. Now divide and pile the meringue on to sliced apricots, pulling into peaks. Place the dish in the oven in the preheated oven. Bake for twenty minutes or until the meringue is lightly browned.

CONTINENTAL RICE CAKE

Ingredients.....250gm of cooked rice, 3 eggs separated, 1tbs of cornflour, 60gm of castor sugar, 1/2 cup of breadcrumbs, 1/2 cup/ 125ml of condensed milk, butter (melted) for greasing, grated rind of 1 lemon. Preheat your oven to 220deg C. Grease a round 20cm baking pan with the melted butter and evenly sprinkle with the breadcrumbs. To begin with beating the three egg whites un til very stiff. Continue beating, gradually adding the castor sugar. Fold in the condensed milk, the well whisked egg yolks, cooked rice, cornflour and lemon rind. Turn the mixture into the prepared pan and place in the preheated oven and immediately reduce the oven temperature to 160 deg C. Cook for 35 minutes or until the cake is set. Remove from the oven and loosen the edges of the cake from the pan with a knife and gently turn onto a cake cooler. When completely cool, spread the top with raspberry jam and finish off with morello cherries.

RICOTTA PANCAKES

Ingredients.....250gm of ricotta smooth cheese, 2 tbs of castor sugar, 1 lightly beaten egg, 1 cup of coconut milk, 1 cup of self raising flour, 20gm of melted butter/ marg, 1/2 cup of mixed berries or fresh berries of your choice, 1/2 cup of cream ( whipped), 1/4 cup of maple syrup. In a medium bowl, whisk together the ricotta cheese, castor sugar and egg until well combined. Stir in the milk, flour and mix well. Place a medium sized non stick frypan over a medium heat. Brush the pan with a small amount of the melted butter. Pour a 1/4 of a cup of batter into the pan and cook for 2-3 minutes or until bubbles appear on the surface. Flip the pancake over and cook until golden. Place the pancake on a plate and cover with a clean tea towel. Repeat with the remaining batter, making sure to grease the pan with a small amount of butter/ marg each time. Serve the pancakes warm with the whipped cream, berries and a drizzle of maple syrup... Heaven on a plate....

RATATOUILLE LASAGNE

Ingredients.....1 eggplant diced, 1 onion diced, 1 red capsicum diced, 1 zucchini diced, 1 x 125gm packet of tomberry tomatoes, 4 tbs of minced garlic, a handful of freshly chopped thyme if you have it ( otherwise use 2 tbs of dried thyme) 80 gm of sliced black olives, 1/4 bunch of roughly chopped basil( or 3 tbs of dried basil), 500gm of grated parmesan cheese, lasagne sheets. Preheat your oven to 180 deg C. Place all the vegetables and in an ovenproof dish drizzled with sesame oil and place in the preheated oven and bake until the vegetables are 'just' tender. Now stir through the tomatoes, olives, basil and thyme , season with sweet paprika. Remove the mixture to a large bowl, spread 1/3rd of ratouille mixtureinto the base of the ovenproof dish. Top with a handful of the grated cheeseand then cover with lasagne sheets. Repeat this process until the dish is full and you have used all the ingredients, finishing with the remaining cheese on top. Place in the preheated oven for 50 minutes or until the cheese is golden brown and the pasta is cooked through, ( check with a skewer). Remove from the oven and allow to sit for 5 minutes before serving.

REFRIGERATOR CAKE

Ingredients.......250gm of chopped dark chocolate, 1 tbs of instant coffee (powder or granules), 250 gm of softened butter/ marg, 200gm of raw castor sugar, 1 tbs of Dutch cocoa, 3 eggs separated, 50 gm of flaked almonds,50gm of glace cherries (sliced in half), 300gm of amaretti biscuits, 2 tbs of apera ( cream sherry). Melt the chocolate in a bowl in 20 sec increments in your microwave, stirring frequently. Stir in the coffee and leave to cool. Beat the butter/ marg and sugar with electric beaters until light and fluffy, then add the cocoa powder and beat well. Now add the 3 egg yolks separately, beating well after each addition. Fold in the melted chocolate. In a separate clean bowl, whiskthe egg whites intil stiff peaks form. Gently fold in the chocolate mixture using a metal spoon. Fold through the almond flakes and halved cherry slices. Line a 22cm springform pan with platic cling wrap. Put a tight fitting layer of amaretti over the base of the pan, flat side down. Sprinkle a little of the apera over. Spread half of the chocolate cream mixture over the top, then cover with another layer of amaretti. Then sprinkle with the remaining apera and cover with the remaining chocolate cream and finish with a tight layer of amaretti on top, flat side down. Knock the pan on the bench a couple of times to pack the cake down. Cover with plastic wrap and refrigerate overnight. Next day remove the cake from the pan. Now upturn the pan onto one hand , peel off the cling wrap and invert it onto a serving dish. Dress the refrigerator cake as you want....I will sprinkle icing sugar lightly over and dress with green spearmint lolly leaves and raspberry lollies for Xmas just before serving on Xmas day. This cake is made for varied occasions during the year in The manor. Enjoy.

WEDNESDAY SLOW COOKED CHICKEN

Ingredients.....2 large chicken fillets sliced, 1 cup of frozen beans, 1 and 1/2 cups of shredded carrots,1 zucchini thinly sliced , 2 onions peeled and chopped, 1 tbs of arrowroot (tapioca flour), 1 tbs of basalmic vinegar, 2 cups of chicken stock, 3tbs of sesame oil, 1 tbs of soy sauce. Place the sliced chicken fillets into your sesame oiled slow cooker, along with the sliced onions , carrots, beans. In a small bowl mix together the arrowroot and chicken stock and stir until blended , add to the slow cooker and stir to blend . Cook on low for 8 hours or high for 4 hours. Serve with steamed rice or mixed grains.

PUMPKIN GNOCCHI WITH PEAS.

Ingredients...........1 kg of peeled pumpkin , sliced into cubes, canola oil cooking spray, 150gm of plain flour, 1 dsp of ground nutmeg, 125gm of butter/ marg, 1 tbs of fennel seeds, 2 tbs of minced garlic, 1 tbs of dried sage leaves, 300gm of defrosted frozen peas, grated parmesan cheese. Preheat your oven to 200 deg C. line a baking tray with baking paper. Place the pumpkin pieces on the tray, spray with the canola oil, season with the sesame seeds and roast until tender. Transfer to a large bowl and mash until smooth. Set aside. Mix the flour with the ground nutmeg and sprinkle over the mashed pumpkin, stir in until a soft dough forms. Turn the dough onto a lightly floured work bench. Knead gently for 3 minutes. Divide the dough into 4 pieces. Roll each piece into a 30cm long sausage shape. Cut each roll into 3cm pieces, press each piece lightly with your thumb. Now bring a large saucepan of water to the boil. Add 1/4 of the gnocchi, cook for 2 minutes after the gnocchi has risen to the surface., then remove with a slotted spoon and place in a bowl and cover with foil to keep warm. Repeat with the remaining gnocchi. Heat butter/ marg and the garlic in a small saucepan over a medium heat until sizzling, now add the sage and peas and continue to cook until the peas are warm. Take care not to let the butter/ marg burn. Spoon the pea sauce over the gnocchi and season with cracked black pepper and top with grated parmesan cheese.

ITALIAN CHEESECAKE

Ingredients....750 gm of ricotta cheese, 1 cup of castor sugar, 4 egg yolks ( lightly beaten ), 1 tsp of vanilla extract, 1/4 cup of cream, 4 egg whites, grated rind of 1 lemon, grated rind of 1 orange, 2 tbs of raisins soaked in 2 tbs of lemon juice, 2 tbs of melted butter/ marg, 4 plain sweet biscuits ( finely crushed), icing sugar for dusting, fresh cherries and mascarpone to serve. Preheat your oven to 220 deg C. Grease a 20cm round springform pan with the melted butter/ marg and sprinkle the sides and base of the pan with the biscuit crumb and set aside. Place the ricotta and castor sugar in a large bowl and mix well. Add the lightly beaten egg yolks and vanilla essence and continue to mix until smooth. Now stir in the cream . Whip the egg whites in a separate clean and dry bowl until stiff peaks form, then gently fold into the ricotta mixture along with the raisins and lemon juice ,lemon and orange rind. Pour the filling into the prepared pan and gently smooth the surface with a spatula. Place the pan in the preheated oven and bake for 10 minutes on 220 deg C for 10 minutes,then reduce the heat to 180 deg C and continue to bake for 50 minutes or until the cheesecake is golden on top and set. Now this is the secret !! Turn off the oven with the oven door open leaving the cheesecake to cool completely in the oven. This prevents the cake from collapsing. When the cheesecake is cold, carefully remove to a serving dish, dust with icing sugar and decorate with fresh cherries/ berries and serve with a good dollop of mascarpone. This is delicious, simple to prepare and welcomingly received . Merry Xmas...

LEMON HERB SPAGHETTI

Ingredients....500gm of spaghettiu, 2 tbs of canola oil, 500gm of ricotta, 300gm of grated parmesan cheese, 1/2 cup of roughly chopped basil, the zest of 1 lemon. Cook the spaghetti according to packet instructions. Drain the pasta into a colander, settin aside 1/2 cup of the cooking water. In a large bowl, whisk together the ricotta, grated parmesan, the 1/2 cup of the reserved water and oil until a rich creamy sauce forms. Add the hot pasta to the ricotta mixture along with the chopped basil and lemon zest. Season generously with cracked black pepper and toss to combine. Serve immediately.

POTATO, ROSEMARY AND PANCETTA PIZZA

Ingredients......1 x large pizza base (30cm), 300gm 'all rounder' potato( washed), 350gm of grated mozarella cheese, 1 tbs of olive oil, 2 tbs of minced garlic, 2 sprigs of rosemary, 4 slices of pancetta, roughly torn. Preheat your oven to 220 deg C. Place the washed potato in a saucepan of cold water and bring to the boil over a medium heat, cook until just tender. Drain and slice the potato into very thin slices. Set aside. Brush the pizza base with the olive oil, and then brush over the minced garlic. Spread over 3/4 of the grated parmesan to evenly cover the base. Now layer the potato slices over top, along with with the rosemary sprigs and torn pancetta. Finish off with the remaining parmeasn cheese. Place in the preheated oven until the cheese melts and the base is crispy. Remove , slice and serve ... Delicious.

WHAT DO YOU KNOW?

WHAT DO YOU KNOW? Here are the answers to last months cooking quiz.. 1. Wide egg noodles?....Pappardelle pasta. 2. Goats cheese?.....Chevre cheese. 3.Another name for the herb Cilantrao?.....Coriander. 4.What do eggplant, potato and tomato have in common?....They all belong to the nightshade plant family. 5.A staple food made from a mixture of ground grains, seeds, water and salt?.....Bread. Your November challenge ... 1. What is a pandan? 2. What is the difference between baking powder and bi carb of soda? 3. We know it as wild rice, but what is it ? 4.What is gluten? 5.What is the differnece between a lemon and a lime ,as both fruits are yellow when ripe?.

CAESAR SALAD

This is my favourite summer salad and it is so easily turned into a main meal. Ingredients.....shaved Parmesan cheese, 2 cos lettuce hearts, 4 poached eggs, 2 rashers of thinly sliced lean bacon, 4 slices of bread cut into cubes, 4 anchovie fillets. Ingredients for the salad dressing......1 cup of of whole egg mayonnaise, 2 tbs of minced garlic, 1 tsp of wholegrain mustard, 1 tsp of Worcestershire sauce, 1 tsp of lemon juice, cracked black pepper. Fry the bacon slices in a little canola oil. Remove the bacon from the pan and add the cubes of bread and fry in the bacon fat, tossing until crispy. Now mix all the dressing ingredients in a small bowl and set aside. In a large mixing bowl, toss lettce, bacon,crispy bread and anchovies with the combined dressing. Divide between 4 serving bowls. Garnish with shaved Parmesan and a soft poached egg. If you decide to serve the Caesar salad as a main dish top the salad with cooked chicken torn from a roasted chicken or chicken pieces that have been grilled or steamed. This is very good , either way you choose to serve.

THE MANOR AUSSIE XMAS CAKE

INGREDIENTS.....2 x 227gm cans of crushed pineapple, 1 cup of castor sugar, 125gm of butter/ marg, 2 and 2/3rd cups of dried mixed fruit, pinch of salt, 1 tsp of bi carb of soda, 2 lightly beaten eggs, 1 cup of plain flour, 1 cup of self raising flour, 1 tsp of mixed spice, 2 bags of Allen's ripe raspberry lollies, 2 bags of Allen's spearmint leaves, lollies. Place the crushed pineapple, castor sugar, marg/ butter, mixed dried fruit and salt in a large saucepan and simmer over a low heat for 15 minutes. Then stir in the bi carb of soda, remove from heat and allow to cool completely. Preheat your oven to 160 deg C. When completely cool add the 2 beaten eggs and mix well. In a separate bowl, mix together the plain flour, the self raising flour and the mixed spice. Fold the flour mix into the fruit mixture. Grease and line a 20cm round pan and a mini round pan. Divide the batter between the 2 pans. Bake in the preheated oven for 2 hours or until a skewer inseted comes out clean. Leave the cooked cakes in the pans to cool on a wire rack. When the cakes are totally cooled you can ice them , I just use a a basic white icing made with icing sugar, a little butter and a few drops of milk. Liberally ice both cakes with the icing mix around the sides and over the tops. Cover the small iced cake with the ripe strawberry lollies over the surface and sides. Now centre the small cake on the surface of the larger cake. Now line with a few circles of the mint leaf lollies around the base of the smaller cake on top of the larger one. I finished off with a sprinkle of red and green mixed 'sprinkles'. There you have it ....your very own Aussie Waratah Xmas cake. Enjoy Merry Xmas.

EVERLASTING SYLLABUB

INGREDIENTS......1 lemon, rind finely peeled, juice strained, 1/2 cup of white wine, 2 tbs of apera ( cream sherry), 60gm of castor sugar, 1 and 1/4 cups of cream, grated nutmeg. DAY 1..Place the lemon rind, lemon juice in a bowl with the wine and sherry and leave covered overnight covered with cling film at room temperature. DAY 2.....Strain the wine and lemon mixture into a large deep bowl of your mixer. Now add the castor sugar and whisk until it has dissolved. I then poured in the cream and continue to whisk until it thickens and holds soft peaks on the whisk. When the cream is ready, spoon the syllabub into serving dishes. Once in the glasses the cream will not spoil. Keep the syllabubs in a cool place for up to 2 days in advance. All the recipes I have read for syllabub from long ago, say they should not be refrigerated, but as the syllabub originates from much cooler climates than ours and in a time when health regulations were non existent. Therefore I suggest you can keep them refrigerated up to 2 days or longer ,( temptation will win out !). In keeping with the Xmas theme i topped the syllabubs with green and red sprinkles.. The flavour is divine.

FRENCH STYLE CREPES

Ingredients......200gm of plain flour, 625ml of milk, 4 beaten eggs, 2tbs of melted butter/marg, pinch of salt, canola oil spray, lemon juice to drizzle and icing sugar for dusting. Mix flour and salt together in a bowl, make a well in the centre and pour in the beaten eggs. Slowly pour in the milk while stirring. Beat the batter until small bubbles appear on the surface. Now stir in the melted butter/marg. Spray the canola oil and wipe with paper towelling to spread the melted butter/ marg evenly over the surface of the pan. Cook over a medium high heat for 1 minute and then using a metal spatula cook the other side for 30 seconds. Repeat the process with the remaining batter, spraying and wiping the pan with the butter/marg when needed. Fold the crepes in quarters and serve immediately, drizzled with lemon juice and dusted with icing sugar.

TZAZIKI

Well, it is all about Xmas.....and tzazki is a great way to share, not just at Xmas anytime throughout the year. Ingredients.....250ml og Greek yoghurt, 3 cucumbers(grated), 4 tbs of minced garlic, 100ml of olive oil, 50ml of white wine vinegar, 2 tbs of dried dill, saltto taste, black olives to serve. Place all ingredientsin a bowland mix well. Refrigerate overnight to let flavours infuse. Serve with warmed pita bread and black olives.

CHOCOLATE FOR THE LEAD UP TO XMAS.

I have filled the jars and plates for the up coming Xmas season and visitors dropping in. " There is no love more sincere than the love of chocolate, you can give without loving, but you can't love without giving,and the gift of chocolate is the most loving of all."

WHAT’S FOR TEA/ DINNER ?

Wow what a couple of days....! Yesterday I rearranged the shelves for my baking pans and started on decorating the Manor for Xmas. Do not be alarmed it is not too early , I usually have the Manor decorated on the 25th of September. I know Xmas is another challenge for people who are are already doing it tough. Seriously, I spent years, decades as a single mother back in the day when there were no credit cards. Lay-bys at Target got me through, thankfully that was before the 'electronic' age. My adult childeren say I don't understand, I do understand it.... but what I do not understand is the financial trap of purchasing without funds.... My family are not cooks, apart from my son Paul but he also has to limit his cooking skills to weekends, because of his work demands, but then prepares an amazing meal for the night, rarely thinking of the upcoming week. But hey what do I know? So, here is what's for tea/ dinner tonight at the Manor. I oiled an oven dish with sesame oil and topped with baby spinach leaves, which I always have in my refrigerator and topped with a packet of tomberry tomatoes. I sliced the remaining 1/2 zucchini from the refrigerated vegetable basket, placed a crumbed chicken kiev on top . I stuffed 3 baby capsicums with a few tomberry tomatoes and topped with a torn slice of cheese from from refrigerator . I topped with a good sprinkle of dried garlic and dried onion flakes. So much cheaper than take aways !!

HOMEMADE GNOCCHI

Ingredients........500gm of smooth ricotta, 125gm of grated Parmesan( I use the dried grated Parmesan off the shelf in the grocery section), 1 egg lightly beaten, 100gm of plain flour, 30gm of butter/ marg. Fill a large pot with water, cover and bring to the boil. Place the ricotta, grated Parmesan, lightly beaten egg and flour into a bowl and mix until combined. If the mixture feels too wet, add some more flour until you have a sticky dough that comes away from the sides of the bowl. Divide the mixture into 4, roll each portion into thin lengths. Cut 2cm size pieces from each length to form gnocchi. Place the gnocchi onto a floured tray. Add a quarter of the gnocchi and cook until they rise to the surface, transfer to a plate lined with paper towel. Repeat, in batches with remaining gnocchi. Serve gnocchi with your favourite sauce, adding cherry tomatoes, chopped bacon pieces, minced garlic and dress with basil leaves and shaved / broken cheese .

BANANA AND NUT MUFFINS

Ingredients...50gm of butter/ marg, 150 gmm of plain flour,1 dsp of baking powder, 1/2 tsp of salt, 1 egg , lightly beatly beaten, 125ml of milk, 3 tbs of castor sugar, 2 tbs of cocoa powder, 1 ripe banana , mashed, 50 gm of granulated nuts. Preheat your oven to 180 deg C. Grease a 6 hole muffin pan or line the holes with paper muffin cases. The other alternative is for you to grease a mini muffin pan, it is your choice. Melt the butter/ marg, set aside. Mix togther the the flour , baking powder and salt. In a separate bowl, whisk together the melted butter/ marg, lightly beaten egg, milk, castor sugar and cocoa powder. Pour the wet ingredients into the dry ingredients and add the mashed banana and the granulated nuts. Stir gently, some lumps should remain. Pour the batter into the prepared muffin pan and bake in the preheated oven for 15 minutes, or until skewer inserted comes out clean. Remove from the oven and cool on a wire rack. When completely cold store in an airtight container.

MICRO WAVE GLUTEN FREE MUG CAKE

Ingredients.......1 egg lightly beaten, 4 tbs of almond meal or any nut flour of your choice, 2 tbs of cocoa powder, 1 dsp of castor sugar, 1/2 tsp of baking powder, 1 dspm of butter/ marg, 4 tbs of milk, 2 tbs of nutella, icing sugar for dusting. Mix together the almond flour , cocoa powder, sugar, baking powder, butter and milk with the lightly beaten egg. Mix together with a fork. Add the nutella and beat vigorously until thoroughly combined. Now pour the mixture into 2 mugs and microwave each one separately for 90 seconds, the cakes should be well risen, spongey and dry on top. Let cool, then sprinkle with icing sugar and serve. Even if you are not gluten intolerant , you can still enjoy these.

MIXED BERRIES AND RICOTTA CAKE

Ingredients......3 eggs, 285gm of castor sugar, 125gm of plain flour, 1 tsp of baking powder, pinch of salt, 1 tbs of rice bran oil, 100ml of boiling water, 500gm of fresh mixed beries (strawberries, blackberries, raspberries, blueberries), 1 and 1/2 dsp of powdered gelatine, 1 tbs of lemon juice. For the filling.....400gm of ricotta cheese, 200gm of Greek style yoghurt, 150gm of icing sugar, 350 ml of cream. Please give this cake a go, it is worth the effort and is delicious. Preheat your oven to 180deg C. Grease and line with baking paper a 25cm (10") springform tin. Beat the eggs and 185gm of the castor sugar with your electric mixer for 3 minutes, fold in the flour, baking powder and salt. Quickly stir in the oil and water until well combined. Pour the mixture into the prepared pan and bake in the preheated oven for 20 minutes, or until a skewer inserted comes out clean. Cool completely on a wire rack. To prepare thge filling, process the ricotta, yoghurt and icing sugar in your food processor until smooth. In a separate large bowl whip the cream until stiff peaks form. Now fold in the ricotta mixture, then 1/2 cup of the mixed berries. Slice the cooled cake in half horizontally and put the bottom half back in the in the cleaned springform pan. Spoon the ricotta mixture on top, then cover with the top half of the cake and press down firmly. place the pan on a large plate to collect any juices. Chill in the refrigerator until needed. Mix the gelatine and 1 dsp of the lemon juice in a bowl and stir over warm water until dissolved. Cook the remaining berries and sugar and the lemon juice in a pan over a medium heat for 2 minutes, until the sugar dissolves and the mix syrupy, but whole pieces of berries remain. Strain the berries, reserving the syrup. Stir a spoonful of the syrup into the gelatine mixture, then gently stir back into the fruit. cool for 10 minutes, then chill in the refrigerator for 30 minutes or until partially set. Spread the berry syrup mix over the cake, leaving a 1 cm (1/2") border around the edge. Refrigerate overnight or for at least 8 hours before serving. Enjoy.

CHEESE AND TUNA RICE

Ingredients......2 cups of uncooked rice, 1 can of tuna in springwater 425 gm ( drained and flaked), 300gm of grated tasty cheese, 1 cup of chopped celery, 1 small onion finely chopped, 1 small green capsicum chopped, 3 tbs of flour 1 and 1/2 cups of milk, 1 and 1/2 litres of boiling water, 60 gm of butter/ marg, 1 dsp of cracked black pepper, cayenne pepper to lightly sprinkle. Preheat your oven to 150 deg C. Cook the rice in the boiling water with a pinch of salt, after 10 minutes add the chopped onion, celery and capsicum. When the rice cooked, drain and rinse. Transfer to a lightly oiled ovenproof dish and keep warm in the preheated oven. Melt the butter / marg in a small saucepan add the flour, stir to combine and then stir in the milk and gradually bring to a simmer, stirring continuously. Now add the grated cheese and the cracked black pepper, continuing to stir until the cheese has melted and the sauce is smooth. Add the tuna and slowly reheat, until heated through. Serve over the rice and cautiously sprinkle with cayenne pepper.

RICOTTA AND SPICY SALAMI PIZZA.

I am on a pizza bender, tonight tea will be salami and ricotta pizza. Ingredients ..... 1 pizza base (bought in ), 250 gm of grated mozarella cheese, 4 tbs of tomato paste, 10 slices of spicy salami, 1 dsp of dried oregano, 10 cherry tomatoes, 1/3 rd cup of ricotta. Preheat your oven to 200deg C. Spread the tomato paste over the base of the pizza. Sprinkle the grated cheese over the tomato paste. Top with the salami slices, cherry tomatoes and orgegano. Place the pizza in the preheated oven for 15 minutes or until the cheese melts and the base becomes crispy. To serve place heaped tsps of ricotta over top of cooked pizza.

IRISH PORK CAKE (2)

Today , five days after having prepared the original Irish pork cake, I unwrapped the cake, sliced and sampled the cake. This cake is a suprise on all levels. It is a real cake , well formed, easily sliced and slightly crumbly in the mouth. This recipe is from multiple decades ago, I used ingredients that I thought would have been similiar and certainly frowned upon now a days, then baked in an oven that was not combustion. The result was still amazing . I love the recipes from long ago and the challenge to find equivalent ingredients and reproduce what was intended, never forgetting that the original recipes were made without all the 'super' electric equipment and ovens we have today.

PUMPKIN, PINE NUT AND RICOTTA PIZZA

Ingredients......1 large pizza base, 300gm pumpkin, thinly sliced, splash of olive oil, 20gm of pine nuts, 4 tbs of tomato paste, handful of fresh sage leaves (roughly chopped), 300 gm of grated mozarella cheese, 1/2 cup of ricotta cheese, Italian herb mix. Preheat your oven to 180 deg C. Place the sliced pumpkin on a roasting tray, drizzle with the olive oil, season with Italian herb mix and roast in the preheated oven until tender. Remove from the oven and toss with the chopped sage, set aside. Now increase to heat of your oven to 220 deg C. Add the pine nuts to the pumpkin mix. Spread the pizza base with the tomato paste then sprinkle over the grated cheese to evenly cover the base , top with pumpkin, sage and pine nuts. Place the pizza in the now higher heated oven and bake for 15 minutes or until the cheese is melted and crispy. Remove from the oven, now top with heaped tsps of ricotta cheese. Slice to serve, enjoy.