Tuesday, 24 December 2024
THE XMAS PICNIC 2024
Ingredients ...oven baked chicken drumsticks and wings, a well cooked slab of pork belly, a warratah xmas cake ( baked mid Nov), the Manor Trifle (made 3 days previous), there is a platter of
crackers with a selection of cold meats, cheeses ,home grown herb sprigs served with small offerings of conserves.
Oh there is a mixed leaf salad with cheese and cherry tomatoes and of course Paul's amazing potato salad.
There will be chops and sausages on the barbeque..
See, I have got it all covered .....pork, beef, lamb, chicken, potatoes, greens, tomatoes all dished up in the open air in a no pressure environment .....the 'perfect xmas'.
Oh, I forgot the bubbles and beer for Shaun, and water for my grandsons.....
Merry xmas ..
Sunday, 22 December 2024
BANANA, COCONUT AND DATE CAKE.
Ingredients......2 eggs, 1/2 cup of castor sugar, 1 cup of sour cream, 1 cup of plain flour,
1 tsp of bi carb of soda, 3 ripe bananas ( mashed ), 1/2 cup of pitted dates ( halved ), 1/3 cup of desiccated coconut.
Frosting .....1/2 cup of sour cream, 2 cups of icing sugar, 1 tbs of apricot jam.
All measurements were done with measuring cups.
Preheat your oven to 180 deg C.
Grease and line a 20cm ring pan .
Beat the eggs and castor sugar for 10 minutes or until light and creamy.
Fold in the remaining ingredients, until well incorporated.
Pour the batter into the prepared cake pan.
Bake for 60 minutes or until golden brown and cooked through ( check with a skewer).
Allow to stand in the pan for 5 minutes before turning out onto a wire rack to cool completely.
Now for the icing ......combine all the ingredients for the frosting and when combined smooth over the top of the cake and top with toasted shredded coconut.
CHEESY BACON AND EGG SLICE
Ingredients......12 slices of bread,( crusts removed), 100gm of butter/ marg, 3/4 cup of grated tasty cheese, 300gm of diced bacon, 3 spring onions chopped, 1 red capsicum diced, 12 eggs, 300ml of cream, 125 ml of milk, 1 tbs of dijon mustard, Italian herb mix for sprinkling.
Preheat your oven to 180 deg C.
Use a rolling pin to flatten the slices of bread, spread both sides of the slices with with the butter/ marg.
Line the base and sides of the ovenproof dish with the bread slices.
Sprinkle with the grated cheese.
Whisk 6 of the eggs with the cream, milk and mustard together, add the chopped onion and bacon.
Pour the egg mixture over the bread.
Now carefully crack the remaining 6 eggs into the mixture and sprinkle with the Italian season mix.
bake in the poreheated oven for 40 minutes or until the eggs are cooked to your liking.
This is the best ever breakfast when you have friends or family over.
No rules, just enjoy.
THE MANOR TRIFLE
Ingredients.......2 single rounds of 1 sponge, strawberry/ raspberry jam, 1 packet of jelly crystals ( raspberry / port wine),3 tbs of sweet cream sherry, Apera, 1 packet of Cottee's instant pudding mix, 1 825gm can of sliced peaches ( drained ), 125gm of creamed cheese, 1 x 300ml bottle of cream, 1 tsp of vanilla extract,
100gm of castor sugar, the surface of the trifle is your canvas ... make it your own, I used chocolate bits , fresh raspberries , maraschino cherries and sweet basil tips.
So let's start....spread one side of each of the sponge rounds with the jam.
Slice the jam spread sponge rounds into squares.
Turn the sponge pieces into a large bowl ( a clear bowl, so the layers can be seen ).
Sprinkle the sponge pieces with the cream sherry , if using.
Mix the jelly crystals with 250ml of boiling water and 200ml of cold water until the crystals are dissolved.
Pour the dissolved crystals over the broken sponge pieces in the bowl.
Place the bowl in the refrigerator.
Drain the can of sliced peaches and place the peach slices on kitchen towelling to absorb excess liquid.
Spread half the peach slices over the jellied sponge pieces.
Now prepare the pudding mix accoding to the packet instructions or prepare a custard a thickened custard mix, ( I used the instant pudding mix ).
Spoon the pudding over the sliced peaches.
Place the bowl back in the refrigerator for 20 minutes.
It is now time to top the rest of the sliced peaches over the pudding .
Place the bowl back in the refrigerator.
Now it is time to prepare the cream topping for your trifle.
Place 125 gm of cream cheese in the bowl of your beater along with 300ml of cream, 100gm of castor sugar and 1 tsp of vanilla extract .
Beat until the sugar has dissolved and the mixture has thickened.
Pipe this mixture thickly over the layer of sliced peaches .
The final topping of the cream is your open canvas .....make the trifle your own.
I used bluberries in place of the sliced peaches ( peaches are traditional fruit in trifles ).
My trifle topping was a combination of chocolate bits, coconut balls, fresh raspberries and fresh sweet basil tips.
Thursday, 19 December 2024
FRIDAY NIGHT TEA AT THE MANOR
Ingredients......4 small pizza bases / pita bread, 100ml of tomato paste, 3 cabanossi sticks / shaved ham or chicken , sliced, 12 cherry tomatoes ( sliced into quarters), 1 x 432 gm can of pineapple pieces ( drained ), 2 cups of grated cheese ( whatever you have in your refrigerator ), 3 tbs of Italian herb mix.
Preheat your oven to 200 deg C.
Spread each pizza base with the tomato paste.
Top with the cabanossi/ chicken or ham, tomato quarters, pineapple pieces , cheese and Italian herbs.
Place on a baking paper lined baking tray and bake for 15 minutes or until the cheese has melted.
Serve as they are or with a side of oven baked chips and or a fresh green salad, ( whatever , it is Friday night , just enjoy ).
Wednesday, 18 December 2024
VEGETABLE MEDLEY
Ingredients.......3 spring onions ( finely chopped), 10 baby carrots ,2 cups of whole button mushrooms (halved), 1 cup of snow peas ( topped and tailed),1 kg of small new potatoes (cooked),
a mixture of 4 tbs olive oil, 3 tbs red wine vinegar,2 tbs Dijon mustard, 1 tbs honey,1 tbs minced garlic and 2 tbs Italian herb mix.
Heat a little oil in a non stick pan , cook spring onions, carrots, mushrooms, and snow peas for 10 minutes over a medium heat.
Add the cooked potatoes and the herb mixture.
This dish can be served hot or cold ...either way it is delicious.
Monday, 16 December 2024
CAPPARCIO OF SMOKED SALMON/ OCEAN TROUT.
Ingredients......6 slices of smoked salmon / ocean trout, 6 nasturtium leaves and flowers( edible),
finely sliced tasty cheese, dried dill, olive oil.
Lay the trout/ salmon slices on a serving dish, sprinkle lightly with olive oil and dried dill,
top with the tasty cheese slices and dress with the nasturtium leaves and flowers ( edible).
A QUICK HOT AND SAVOURY BREAD
Ingredients.....1 French breadstick, 2 cups of grated Mozzarella cheese, 1/2 cup of pasta sauce
( if you do not have pasta sauce , use tomato or barbe que sauce), 1 tbs of Italian herb mix,
a handful of rosemary and oregano leaves.
Preheat your oven to 200 deg C.
Slice the French breadstick into 5cm slices , cutting only 3/4 of the way through the bread.
Brush the slices with the sauce.
Sprinkle the italian herb mix over the sauce spread slices.
Now spread the grated cheese in between and over the slices.
Wrap the the bread in aluminium foil , place on a baking tray and bake in the preheated oven for 10 minutes.
Remove the bread from the oven and place on a serving dish and top with the oregano and rosemary leaves.
SUPRISE CREAMY BERRY MUFFINS
Ingredients........2 cups of self raising flour, 1 tsp of bi carb of soda, 1 tsp of ground cinnamon, 60gm of castor sugar, 3 tbs of softened butter/ marg, 1 egg lightly beaten, 250ml of milk, 250gm of cream cheese, raspberry jam.
Preheat your oven to 180 deg C.
Lightly grease a 12 holed muffin tray.
Beat to the sugar and butter/ marg until light and creamy.
Mix together the flour , bi carb of soda and ground cinnamon.
Mix together the milk and egg and add to the butter mixture along with the flour mix.
Mix until just combined.
Divide the batter between the prepared muffin holes.
Place a dsp of cream cheese on top of each muffin along with 1/2 tsp of raspberry jam.
Bake in the opreheated oven for 25 minutes or until a skewer inserted comes out clean.
These muffins are exactly like their name suggests ' suprising and delicious'.
Saturday, 14 December 2024
CHOC ROUGH MUFFINS
Ingredients......125gm of butter/ marg ( softened ), 125gm of castor sugar, 2 eggs , lightly beaten, 250 gm of self raising flour, 30gm of cocoa, 155gm of choc chips, 45gm of desiccated coconut, 185ml of milk / buttermilk.
Preheat your oven to 180 deg C.
Lightly grease a large 6 holed muffin pan,( 250 ml capacity).
Place the butter/ marg in the bowl of your mixer and beat until light and creamy.
Combine the eggs, flour and cocoa to the butter mix alternatively (to avoid the eggs curdling).
Stir through the chocolate chips and coconutuntil just combined.
Spoon the mixture into the 6 holed muffin pan.
Bake for 30 minutes or until muffins are cooked when tested with a skewer.
WHAT DO YOU KNOW ?
Here are the answers to last month's challenge .
1. Batter.
2. Carbonnade
3. Lychee
4. A protein in wheat and some grains that, when mixed with liquid, allows a batter or dough to rise.
5. Anchovy.
Your Feburary challenge .....
1. The name of the tea made from dried and partially fermented tea leaves?
2. To dissolve a solid or semisolid into a liquid or near liquid state?
3. A meat originally venison, but now mostly beef, that has been cut into strips, salted and dried?.
4. What is a French pastry filling of semisweet chocolate and thickened cream?
5. What is it called to place herbs or other ingredients in hot water to transfer their flavour into the water?
Wednesday, 11 December 2024
ORANGE AND COCONUT MUFFIN LOGS.
Ingredients.....180gm of soft butter/ marg, 1/2 cup of soft brown sugar, 1/2 cup of raw castor sugar, 1 tsp of vanilla paste, 3 eggs, 2 cups of plain flour, 3/4 cup of cream, the zest and juice of 1 whole orange, 1 and 1/2 cups of dessicated coconut.
Preheat your oven to 180 deg C.
Grease a muffin tray / log tray and lightly dust with fine polenta, ( this recipe will make 18 muffins logs).
Beat the butter/ marg, sugars and vanilla paste until light and fluffy.
In a separate bowl lightly beat the eggs and add the cream .
Add the cream mixture to the butter mix along with the flour.
Beat till incorporated and then finally mix in the coconut. (Do not over beat.)
Now spoon into the prepared muffin/ log pans.
Place in the preheated oven and bake for 20 minutes , cover with a sheet of baking paper for the last 5 minutes to prevent over browning.
Remove from oven and cool on a wire rack.
To finish the logs/ muffins , you can ice them and top with shredded coconut, though they do not have to be iced.
Delicious either way.
Tuesday, 10 December 2024
FETA AND MIXED NUT DAMPER
Ingredients......315gm of self raising flour, 200gm of crumbly Greek style feta, 1 tbs of dried chives,1 tsp of paprika, 155gm of granulated nuts, 250ml of buttermilk/ milk, 1 tbs of canola oil,
60gm of grated Parmesan cheese.
This damper goes really well served hot with a hearty thick soup or at room temperature as part of a cheese and fruit board.
Damper does not respond well to freezing but will keep in an airtight container for 2 days.
Preheat your oven to 180 deg C.
Line a baking tray with lightly greased baking paper.
Place the flour , crumbled feta cheese, chives, paprika and 125gm of the granulated nuts in a bowl and mix to combine.
Make a well in the centre of the dry mixture, add the milk/ buttermilk, and mix to form a soft dough.
Turn the dough onto a lightly floured work bench and knead until smooth.
Roll into a large ball, flatten slightly and place on the prepared oven tray.
Sprinkle with grated Parmesan cheese and the remaining granulated nuts.
bake in the preheated oven for 40 minutes or until damper is cooked (check with a skewer inserted and coming out clean).
FROSTED ROSE PETALS….( for Carol Dickinson).
Ingredients....15 rose petals, 2 egg whites, castor sugar.
Wash ( lightly rinse ) the rose petals and let drain until dried on paper towelling.
Whisk the egg whites lightly and paint each dried petal with it, then dip immediately into /onto the castor sugar to coat thoroughly.
Shake off excess sugar and place on a sheet of baking paper to dry.
Leave the petals in a warm dry place until very dry and crisp.
Frosted petals can be stored in an airtight container for 3 days before use.
Monday, 9 December 2024
SAVARIN
Ingredients.....250 gm of plain flour, pinch of salt, 1 level tbs of dried yeast, 1 level tsp of castor sugar, 6 tbs of warm milk, 4 eggs ( beaten), 125gm of very soft butter/ marg.
Ingredients for the syrup......175gm of castor sugar, 250ml of water, thin strips of lemon rind,
6 tbs of Apera sherry.
Ingredients for the filling.........300ml of cream, 2tbs of Apera sherry, 250 gm of fresh fruit
(strawberries, raspberries, kiwi fruit , icing sugar for dusting.
Preheat your oven to 180 deg C.
Mix the flour and salt into a bowl.
Blend the dried yeast with the sugar and half the warm milk in a separate dish and leave in a warm place for 10 minutes or until frothy and then add to the flour mix.
Add the rest of the milk and eggs to the flour and work the mixture to a smooth dough, it should be very soft and almost runny.
Continue to beat until smooth and elastic.
Cover the bowl with oiled cling wrap and leave in a warm spot until doubled in size around about 45 minutes.
Then beat the softened butter/ marg into the dough until blended and then turn into a well greased and lightly floured ring pan ( 20cm / 8" diameter).
Now cover the the pan with greased cling wrap and place in a warm spot until the dough has risen to the top of the pan.
Cook in the preheated oven for 40 minutes or until golden brown and firm to the touch.
Turn the pan onto a wire rack and leave upside down until the cake drops out.
Prepare the syrup, heat the sugar, lemon peel in the water and simmer for 5 minutes or until the sugar has dissolved.
Remove the lemon rind and stir through the Apera sherry.
Place a plate under the savarin while still on the wire rack and prick all over with a fork.
now spoon the prepared syrup all over the savarin, until it is all absorbed.
Remove the cold savarin carefully to a serving dish.
Finally prepare the filling , whip the cream with the Apera sherry until thickened , and alternatively fill the middle of the savarin with the fruit and cream.
Finish off with a fine dusting of icing sugar.
Sunday, 8 December 2024
TUNA WITH GINGER RICE
Ingredients.....
500gm of tuna in springwater, 1 cup of sliced celery, 1 cup of sliced frozen beans, 1 medium onion , chopped, 1 tbs of cornflour, 1 tsp of castor sugar, 60 gm of butter/ marg, 1 dsp of soy sauce.
Ginger Rice...3 cups of ready cooked rice, 1 dsp of minced ginger.
Open and drain the cans of tuna, retaining the sprinwater.
Melt the butter/ marg in a large pan and fry the sliced onion until tender.
Add the celery, beans and add the tuna springwater, cover and simmer over a medium heat for 5 minutes.
Then add a mixture of the soy sauce , cornflour and sugar , stir constantly for 5 minutes.
Finally add the tuna in chunks and mix through.
Serve over the warmed ginger rice.
Saturday, 7 December 2024
EASY BERRY BREAD
Ingredients......375gm of self raising flour, 1 and 1/2 tsp of ground mixed spice, 1 tsp of baking powder, 1 and 1/2 tbs of castor sugar, 30gm of butter/ marg, 170ml of water, 125ml of milk, 200gm of fresh raspberries, 1 extra tbs of castor sugar, 1 tbs of milk.
Preheat your oven to 220 deg C.
Line a baking tray with baking paper.
Mix together the flour, mixed spice and baking powder into a bowl.
Now add the sugar and use your fingertips to rub in the butter/marg until the mixture resembles coarse breadcrumbs.
Make a well in the centre of the mixture, then use a round ended knife to mix in the water and milk to form a soft dough.
Turn out the dough onto a floured surface and knead until smooth.
Divide the dough into two portions and flatten each round into two portions 7"/ 18cm round.
Scatter the raspberries and the 1 tbs of castor sugar over the surface of one round, leaving 1"/ 2.5 cm edge.
Brush the edge with a little of the milk and place the remaining dough round on top.
Secure the edges using your fingertips to seal the rounds together.
Place the dough on the prepared oven tray.
Brush the surface of the loaf with the remaining milk.
Place in the preheated oven on 220 deg C and bake for 10 minutes before reducing the oven temperature to 180 deg C and bake for a further 25 minutes or until golden and cooked.
BANANA SUPRISE
This is a dessert I make for myself, if you want to share with others just increase the amount of ingredients by the number of people you are serving ......it is just one of those simply delicious desserts.
Ingredients........2 tbs of honey, 2 tbs butter/ marg, sprinkle of ground nutmeg, 2 firm bananas,
sliced into chunks, a sprinkle of ground cinnamon.
Place the honey and butter/marg into a microwave safe container,sprinkle the nutmeg over top and heat for 30 seconds on high.
Gently stir through the sliced bananas through the warm honey mixture and place back in the microwave for 30 seconds.
Spoon the warmed banana mixture into your serving dish /glass and add a scoop of cream / ice cream, I use a scoop of sour cream and sprinkle with the ground cinnamon.
Simple and delicious.
Friday, 6 December 2024
MINI MEATY BALLS……WELCOME , COME ON IN.
So you are hosting a social gathering, or have been invited to one and you need to present something tasty, small as a 'welcome to the table'..
Ingredients.......750gm of lean mince, 2tbs of minced ginger, 3 tbs of minced garlic, 1 bunch of fresh chives, chopped, 1/2 bunch of fresh coriander, chopped, 1 egg lightly beaten, dry breadcrumbs to coat.
Come on , let me show you how easy this is...
Preheat a large frypan to a medium heat and SPARINGLY spray the base with cooking oil.
Mix all the ingredients except the breadcrumbs in a large bowl.
Using a dsp, form small balls.
Coat the meaty balls with the breadcrumbs.
Now fry the meaty balls for 10 minutes, turning every couple of minutes.
Finally serve your guests the meaty balls on toothpicks.
Wednesday, 4 December 2024
HOMEMADE BARBEQUE SAUCE
Ingredients.....2 tbs of dried onions, 125ml of soy sauce , 200ml of tomato sauce, 2 tbs of red wine vinegar,2 tbs of worcestershire sauce, 1/4 tsp of sweet paprika powder, 3 tbs of minced garlic.
Combine all the ingredients in a bowl, stir to combine.
Place in a lidded jar and serve as requred.
Tuesday, 3 December 2024
COUNTRY CLUB FRUIT CAKE.
Ingredients.....Topping...1 can of sliced pineapple ( 432gm),glace cherries, sliced almonds.
The Cake....250gm of butter/ marg, 250gm of soft brown sugar, 5 eggs beaten, 1 and 1/2 cups of plain flour, 1 cup of self raising flour, 1 tbs of mixed spice, 1.5 kg of mixed fruit.
Preheat your oven to 160 deg C.
Line a 8"x 8" pan or 9" round pan with baking paper.
Drain the pineapple slices, finely chop 2 slices and add to the mixed fruit.
Mix together the flours and spice.
Beat together the butter/ marg and sugar until light and fluffy.
Now add the flour and mixed eggs in measured increments, until well mixed.
Stir in the mixed fruit.
Spoon the batter into the prepared pan, spread top evenly.
Arrange remaining pineapple slices on top of the battter, place a cherry in the centre of each pineapple slice and decorate with almond slices.
Bake in the preheated oven for 3 hours or until cooked through when tested with a skewer inserted comes out clean.
Cool in the pan on a wire rack before removing.
( Optional ), sprinkle with 1/4 cup of apera sherry while cooling.
SPAGHETTI WITH A TROPICAL MEAT SAUCE.
Ingredients.......432gm can of pineapple pieces, drained retaining the juice, 500gm of dried spaghetti, 1 kg of mince,
1x 420gm can of condensed tomato soup, 2 tbs of minced garlic, 2 onions, peeled and thinly chopped,
250gm of grated tasty cheese, 2 tbs of canola oil, cooked green peas to serve.
Cook the pasta with a drop of oil until el dente, drain.
Place the chopped onions in a large pan with the oil and garlic, cook until tender.
Add the mince with the pineapple juice and the undiluted tomato soup and cook until evenly blended.
Turn the heat down to a simmer and let reduce a little.
Place 500gm of peas in boiling water and cook until tender.
To serve arrange layers of the drained spaghetti over the serving dishes topped with cheese and the savoury mince, garnish with the pineapple pieces and peas.
This is a really comforting family meal.
Sunday, 1 December 2024
A SAUCE OF RAW TOMATOES
Ingredients.......500gm of very ripe tomatoes, 1 small onion ( peeled) finely chopped, 2 tbs of minced garlic, freshly chopped basil or parsley ( a handful )and enough sesame oil as you care for.
Chop the tomatoes into quarters and then cube them , add the finnely sliced onion, garlic and herbs.
Place the mixture into a large pan and stir over a low heat until well mulched and combined.
Prepare this sauce an hour or two before it is to be served .
I do add fennel seeds and chilli flakes to my sauce, but that is my choice.
EGGPLANTS WITH GARLIC AND SESAME OIL
Ingredients......2 average sized eggplants, 250gm of Tomberry tomatoes, 3 tbs of minced garlic,
2 tbs mix of ground spice ( cinnamon, cloves, nutmeg, allspice), castor sugar and chopped fresh basil or mint and 8 tbs of sesame oil .
Preheat your oven to 160 deg C.
Slice the unpeeled eggplants in half lengthwise.
Slice the eggplant flesh in a crisscross fashion without slicing through the skin.
In a medium bowl place the Tomberry tomatoes, mixed spices and minced garlic.
Mix well to combine.
Place the prepared auberine halves in an oiled ovenproof dish and place the spiced tomatoes over the top of each eggplant half.
Pour over the sesame oil.
Cook in the preheated oven for 1 hour and the eggplants and tomatoes are tender.
Taste the dish for seasoning, it is at this point I sprinkle ove over chilli flakes....but again this is your dish .
Serve with fresh basil or mint sprinkled over.
This dish can be served as a main meal or cold as a first course.
Mmmm this is delicious.
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