CAULIFLOWER CHEESE

Ingredients.......1 cauliflower, trimmed and cut into florets (approx 600gm), 40gm butter/ marg, 40gm of plain flour, 450ml of milk, 115gm of grated tasty cheese, ground nutmeg, cracked black pepper, 1 tbs of finely grated Parmesan cheese. Preheat your oven grill to high. Cook the cauliflower in a saucepan of boiling water for 6 minutes, the cauliflower should still be firm. Drain and place the hot cauliflower in a lightly grease ovenproof dish, keep warm. Melt the butter/ marg in the cleaned saucepan over a medium heat and stir in the flour Cook stirring continuously until the sauce creamy and smooth. Remove from the heat and gradually stir in the milk until the mixture is smooth. Return the sauce to a low heat and continue to stir while the sauce comes to a simmer and thickens. Now remove from the heat and stir in the cheddar cheese, a sprinkle of ground nutmeg and cracked black pepper to taste. Pour the sauce over the cauliflower and top with the finely grated Parmesan and place under your griller to brown, serve immediately.

LAVENDER BISCUITS.

I love the lavender bush, the lavender flower, aroma and flavour. Some years ago, I introduced lavender sugar to the required list of requirements for the 'country' cooking class where we made these biscuits. We made our own lavender sugar ......Place 20 lavender blossoms in a medium sized jar and fill with castor sugar, stir through the blossoms. Cover with a lid and leave for 14 days, shaking the jar every couple of days. Ingredients.....125gm of butter/ marg, 175gm of plain flour, 75gm of lavender sugar, 1 tsp of dried lavender, chopped, 1 tsp of vanilla extract, 50gm of dark chocolate, melted. Preheat your oven to 200deg C. Line a baking tray with baking paper. Rub the butter/ marg into the flour until it looks like breadcrumbs. Add the lavender sugar, dried lavender, vanilla extract and knead to a smooth dough. Roll out on a lightly floured surface and cut into rounds. Place on the prepared baking tray. Bake in the preheated oven for 12 minutes or until golden. Cool on the tray for 2 minutes then transfer to a wire rack to cool completely. Finally drizzle with the melted chocolate. Share and enjoy.

NECTARINE, BASIL AND PINE NUT RISOTTO

Ingredients......2 tbs of butter/marg, 4 firm nectarines, sliced, 1 tsp of basalmic vinegar, 4 fresh basil leaves, finely chopped, 400gm of aborio rice, 100ml of white wine, 100ml of orange juice, 2 tbs of soft brown sugar. Garnish....3 tbs of pine nuts, 3tbs of creme fraiche, 3 fresh basil leaves, finely chopped. Heat the butter/ marg in a saucepan. Add the nectarine slices and chopped basil leaves. Saute until the nectaines are golden and then add the basalmic vinegar. Stir well then remove the nectarine slices with a slotted spoon and set aside. In the remaining hot butter/ marg add the rice and stir well to coat. Add the white wine and simmer until all the liquid has been absorbed and the alcohol has evaporated. Combine the water, apricot nector and orange juice and heat to simmering. Now add 1 cup of the juice mixture and the brown sugar and stir well, allowing the rice to simmer until all the liquid has been absorbed. Continue with this process until all the juice has been added and absorbed. Remove the risotto from the heat and serve in individual bowls, with the nectarine mixture divided over the top. Garnish with the pine nuts, a dob of creme fraiche and the chopped basil leaves.

WHAT DO YOU KNOW ?

WHAT DO YOU KNOW ? Here are the asnswers to December's challenge; 1.Grill. 4. Pepita. 2. Emulsify. 5. Spit. 3 Caramel. 6. Walnut. Here is 'food for thought'. Just read a recipe. Cooking is just reading .... and tasting. Here is my February challenge for you..... 1. A combination of raw or cooked foods, usually served with a savoury dressing? 2. A solid fat such as butter, margarine, lard or suet? 3. A rich dough, made from flour, shortening and a little liquid? 4. A variety of Arabian coffee? 5. A mild curry dish usually of lamb or mutton braised in a small amount of liquid and masala paste and flavoured with cashew nuts, yoghurt and saffron? 6. A protein in wheat and some other grains that, when moiostened gives elasticity to a dough?

FRUIT CHUTNEY AND VEGETABLE FRITTATA

Frittatas can be made with a variety of vegetables and herbs. A frittata is a chunky Italian omelette, an ideal summer meal. Ingredients.....8 eggs, 250gm of fruit chutney, 1 zucchini/ courgette (sliced), 6 cherry tomatoes, sliced in half, 2 mini capsicums , sliced, 3 stalks of broccolini, chopped, 1 tbs of minced garlic, 1 tsp of fennel seeds, 1 dsp of Italian herb mix, cracked black pepper to taste, handful of grated tasty cheese. Preheat your oven to 160 deg C. Grease an ovenproof (dish 20cm/ 8"). Beat the eggs lightly, adding the minced garlic, fennel seeds, Italian herb mix and the chutney. In a separate bowl mix together the chopped and sliced vegetables. Mix the contents of the two bowls together. Ladle the frittata mixture in the prepared ovenproof dish and scatter over the grated cheese. Cook in the preheated oven....until the frittata is set and golden. ( 30- 40 mins).

SUMMER SOUP

Ingredients......1/2 cucumber, 1 avocado, 1 tomatoe, 250ml of water, 2 cups of baby spinach leaves, 1 spring onion, 3 tbs of lime juice, 1/2 tsp of cayenne pepper. Garnish.....2 tbs of mixed nuts, 2 tbs of sesame seeds, 4 basil leaves. Top/ tail and chop the cucumber, peel and deseed the avocado, slie the tomato in half and remove the flesh, trim and chop the spring onion. Place the cucumber, avocado, tomato, water,spinach, spring onion, lime juice and cayenne pepper in your food processor and process until smooth. Serve garnished with the peanuts, sesame seeds and basil.

KIWI FRUIT CREAM POTS

Ingredients.....4 tbs of chia seeds, 375ml of coconut milk, 1 dsp of honey, 4 kiwi fruits, peeled and roughly chopped, 1 extra kiwi fruit, peeled and chopped to serve. Measure out 2 tbs of chia seeds in a small bowl and cover cover with the coconut milk. Transfer the mix to your refrigerator and leave soak for 20 minutes. Now add the honey and stir to combine. Place the 4 kiwi fruit in your food processor and pulse to form a smooth paste. Place the other 2 tbs of chia seeds in a medium bowl and pour the kiwi paste over top. Place the bowl in the refrigerator and leave soak for 20 minutes. When you are ready to serve, divide the kiwi paste between small serving pots/ ramequins. Spoon the coconut cream on top and dress with the fresh chopped kiwi fruit.

CRUMBED CHEESY FENNEL FRITTERS

I love fennel, its flavour and it is the most attractive vegetable .....well we eat with our eyes!! Ingredients....150gm of plain flour, cracked black pepper, 2 eggs, lightly beaten, 125ml of milk, 80 gm of breadcrumbs 80gm of finely grated Parmesan, 1 tbs of chopped fennel fronds, 2 fennel bulbs , sliced into 8mm thick slices, rice bran / canola oil for frying, lemon quarters to serve. Place the flour and pepper in a shallow bowl. Place the beaten eggs and milk in another shallow bowl. Finally mix together the breadcrumbs, fennel fronds and cheese in the third shallow bowl. Preheat your deep fryer/ large saucepan with the oil that should 1/4 fill your fryer/ pot. Heat to about 170 deg C. Dip each slice of fennel in the seasoned flour, then in the egg mixture followed by the breadcrumb mix. Add the fennel fritters in batches to the heated oil and cook until golden brown. Serve with a sprinkle of Italian herb mix and a drizzle of lemon.

BEST EVER , SUPER EASY CHEESECAKE

Base Ingredients....1 cup of butternut snap biscuit crumbs, 1/3 cup of butter/ marg, melted. Filling Ingredients......750gm of cream cheese, softened to room temperature, 1 cup of castor sugar, 1 tbs of lemon juice, 1 i tsp of vanilla extract, 2 eggs lightly beaten, pecan nuts or 2 tbs of granulated nuts for decoration, optional. Preheat your oven to 160 deg C, Lightly grease the base and sides of a 20cm round springform pan . First, prepare the base of the cheesecake. Combine the biscuit crumbs and butter/ marg. Press into the base of the prepared springform pan. Place in refrigerator to chill. Now to prepare the filling, beat the softened cream cheese until smooth, add the sugar, lemon juice, vanilla extract and eggs. Beat well until well combined. Pour the mixture onto the prepared crumb crust and sprinkle with nuts if using. Bake in the preheated oven for 45 minutes. Then turn off the oven and allow the cheesecake to cool in the oven. Then chill for 2 hours in the refrigerator before removing the sides of the pan and placing on a serving dish. Enjoy.

ROSEMARY

Rosemary when crushed, the long green leaves give a unique aromatic fragrance. Rosemary blends well with dressings to pour over salads. rosemary also complements meats such as lamb, veal and beef. Rosemary is also used in herb breads.

THYME

Thyme is an essential ingredients in bouquet garnis and for herb posies. It is an ideal addition to dressings and a great seasoning for meat, fish, poultry, soups and egg dishes.

BASIL

Sweet basil has soft, shiny, bright green leaves with a srong aroma . Found fresh in summer, it has a rich, mild peppery taste that blends well with garlic and lemon. Basil goes exceptionally well with tomatoes and is the base ingredient in pesto sauce. Basil mixes well with eggs, potato and can be used whole or chopped in green salads. Basil is very popular in Greek, Italian and French cooking.

CORIANDER

Coriander, also known as Chinese parsley. The bright green feathery coriander leaf can be identified by its distinctive strong and refreshing smell. Remove the stems and finely chop the leaves for use in Indian style salad dishes such as curried rice, noodle and chicken.

CURLY PARSLEY

Also known as English parsley, this crisp curly variety with bright green leaves can be chopped and sprinkled over dishes, or a sprig simply used as a garnish. Like Italian parsley, Curly parsley adss colour and flavour to many dishes.

ITALIAN PARSLEY

Also known as Flat or Continental parsley, this heb is hardier and stronger in flavour than the more common Curly parsley. Italian parsley adds colourand flavour to cooked dishes. It is a universal herb which makes it ideal for many dishes including soups, salads or as a garnish for sefood. Parsley is often chewed after eating garlic or onion to clear/ refresh the breath.

A SIMPLE SUMMER SALAD

Ingredients.....1 butter lettuce, torn into bite sized pieces (lettuce is generally torn rather than cut, as it is less likely to wilt or discolour), 2 handfuls of sno peas, topped, tailed and blanched, 150gm of sliced ham, finely shredded, 1 carrot sliced, 1 red capsicum , finely sliced, 1/4 cup of French dressing. Combine the lettuce, sno peas, ham, carrotand capsicum in a large serving bowl. Pour over the French dressing and serve.

SHORTBREAD SPRINKLE SLICE

Ingredients.......125gm butter/ marg, 395gm can of sweetened condensed milk, 190gm of shortbread biscuits, 2 and 1/2 cups of desiccated coconut, 2 eggs lightly beaten, 1 dsp of vanilla extract, 24 freckles chocolates, 1 dsp of hundreds and thousands. Icing Ingredients....2 cups of icing sugsr, 2 and 1/2 tbs of milk, 2 drops of blue food colouring. Preheat your oven to 160 deg C. Grease and line with baking paper a 20cm x 30cm lamington pan. Place the butter/ marg in a small saucepan with the condensed milk. Stir over a medium heat until the butter/ marg has melted. Remove the saucepan from the heat and allow the mixture to cool slightly. Process the biscuits and coconut in a food processor to make a fine crumb. Add the butter mixture, the eggs and vanilla extract. Process until combined. Pour the mixture into the prepared pan. Smooth over the top. Cook in the preheated oven for 25 minutes or until light golden and firm to touch. Remove from oven and cool completely in the pan. In the meantime make the icing. Place the icing sugar in a bowl and add enough milk to form a smooth, thick consistency. Tint blue with the drops of blue colouring. Lift the slice from the pan. Transfer to a serving plate and spread with the icing. Arrange the freckles over top and sprinkle with the hundreds and thousands. Stand at room temperature until set. To serve cut the slice into squares.

BANANA LOAF

Ingredients.....100 gm of butter/marg, 100gm of raw castor sugar, 75gm of granulated nuts, 1 dsp of ground cinnamon, 450 gm of mashed bananas, 2 eggs lightly beaten, 200gm of wholewheat flour,1 dsp of baking powder. Preheat your oven to 180 deg C. Grease a loaf pan with cooking oil spray. Cream the marg/ butter and sugar together until light and creamy, Add the nuts and cinnamon and mix well. Stir in the mashed bananas, then the beaten eggs and flour, a little at a time, mixing well between each addition. Thoroughly mix in the baking powder and the spoon the batter into a well greased loaf pan. Bake in the preheated oven for 50 minutes or until the cake springs back when lightly touched in the centre or I prefer to test my cakes with skewer inserted and comes out clean.

CAULIFLOWER au GRATIN

Ingredients......1 cauliflower, 30gm of butter/ marg, 2 tbs of plain flour, 1/2 tsp of dry mustard, 1/2 tsp of cracked black pepper, 1 cup of evaporated milk, 3/4 cup of water, 90 gm of tasty grated cheese, 1 tbs of breadcrumbs. Preheat your oven to 180 deg C. Lightly grease an ovenproof dish. Cook the cauliflower in boiling salted water until just tender. Drain well. Break the cauliflower into large flowerettes and place in the preapared ovenproof dish. Now melt the butter/ marg in a pan and add the flour, mustard, pepper and cook over a low heat until well combined. Gradually add the evaporated milk , water and 60gm of the grated cheese, stirring consistantly until the mixture boils and thickens. Pour this over the cauliflower. Sprinkle over the remaining cheese and finally the bredcrumbs. Bake in the preheated oven for 15 minutes or until heated through.

BACON AND FETA SALAD.

Ingredients...mixed lettuce leaves, 2 avocados, stoned, peeled and sliced, 2 tbs of lemon juice, 250gm of feta cheese, cut into small cubes, 60 ml of canola oil/ rice bran oil , 250gm of bacon pieces. Line your salad bowl with the mixwd lettuce leaves. In a separate bowl toss the sliced avocados with 1 tbs of lemon juice. Scatter the feta cheese and avocados over the lettuce. Heat the oil in a fy pan and add the bacon pieces. Cook, stirring for 5 minutes or until the bacon pieces are crisp. Stir in the remaining lemon juice. Scatter the hot bacon pieces over the sald. Pour over the pan juices and serve immediatly.

JELLY WHIP PARFAITS

This is an oldie but a goodie. Ingredients.....1 packet of jelly crystals, 1 cup of boiling water, 1 cup of evaporated milk, chilled icy cold. Dissolve the jelly crystalsin boiling water and leave cool until it has the consistency of unbeaten egg whites. Beat the chilled evaporated milk until thick. Add the jelly mixture and continue beating until thick. Pour into a wet 4 cup mould or 4 parfait glasses. Leave to set in the refrigerator.

ROASTED CHICKEN DRUMMIES WITH MINTED CREAM CHEESE.

Just letting you know the application of the cream cheese to under the skin of the drumsicks is messy .... but well worth the effort. Placing the cream cheese mixture under the skin of the drumsticks before roasting protects the meat from drying out, but it also means there is no limit to the flavour combinations. I like the mint flavour but have also used fresh rosemary sprigs chopped and is equally delicious. I also grow oregano... so that will be the next herb I use when making the roasted drummies, the flavour combinations are endless. Ingredients..... 250gm of cream cheese, 2 tbs of chopped mint, 2 tbs of minced garlic, 9 -10 med/large drumsticks, cracked black pepper to taste. Preheat your oven to 200deg C. Lightly grease a baking tray. Mix together the cream cheese, mint and garlic in a small bowl. Season with cracked black pepper. Gently loosen the skin from the drumstick by pushing your finger between skin and meat. Spoon 2 tbs of the cream cheese mixture under the skin of each drumstick, smooth the stuffing with your fingers to give the drumsticks a plump shape. Place the chickens in the prepared roasting tray. Cook for 40 minutes or until golden. Serve with oven baked or steamed vegetables and or maybe a serve of oven baked chips... These are a family favourite..

FRESH FIG COMPOTE

Figs come in three main varieties - red, white and black - and all three are suitable for cooking. They are sweet and succulent. The vanilla, honey and coffee syrup used in this recipe brings out the true flavour of the figs. Ingredients......400ml of fresh brewed coffee, 115gm of clear honey, 1 vanilla bean pod, 12 slightly under-ripe fresh figs. You will need a wide shallow pan/pot with a lid, large enough to hold the halved figs in a single layer. Place the coffee and honey in the pan. Split the vanilla bean lengthways and scrape the seeds into the pan. Add the vanilla pod and bring to simmer and continue to cook until reduced by half. Wash the figs, pierce the skins with a skewer several times. Slice the figs in half and add to the syrup. Reduce the heat and cover the pot/ pan and continue to cook for 5 minutes. Remove the figs from the syrup with a slotted spoon to a serving platter. Strain the remaining syrup over the figs. Allow to stand at room temperature for 1 one hour before serving with Greek yoghurt or vanilla ice cream.

ZUCCHINI, YOGHURT AND MINT MUFFINS.

Ingredients.....2 and 1/2 cups of self raising flour, 1 tbs of finely chopped mint, 1 cup of plain Greek yoghurt, 2 eggs (lightly beaten), 150gm of melted butter/ marg, 3 zucchini (grated), 1 tbs of sesame seeds. Preheat your oven to 180 deg C. Lightly grease your 12 x 1/2 cup hole muffin tray. Mix together the mint and flour into medium bowl, season with a little cracked black pepper. In a separate bowl mix together the yoghurt, eggs and melted butter/ marg. Make a well in the centre of the flour mix and pour in the yoghurt mix, fold gently in gently until just combined. The mixture will be quite dry, stir the grated zucchini in with a fork. Do not overmix, the batter should be lumpy and over working the batter will make the muffins tough. 3/4 fill each muffin hole with the batter and sprinkle with sesame seeds. Bake in the preheated oven for 25 minutes or until the muffins are golden and come away from the sides of the muffin holes. Gently loosen each muffin with a flat bladed knife and place on a wire rack to cool. Can be served warm or at room temperature also a great accompainment to curries. Also good spread with butter.

APRICOT CHICKEN

Ingredients......1.5kg of chicken pieces,90ml of canola/ rice bran oil, 440gm can of apricot pieces, drained, reserving the juice, 90 gm of castor sugar. Preheat your oven to 180 deg C. Lightly greased baking dish. Brush the chicken pieces with the oil and place them the prepared baking dish. Bake in the preheated oven for 35 minutes or until the chicken pieces are golden and cooked. Mix together the reserved apricot juice and castor sugar in a small/ medium saucepan. Slowly bring to the boil, stirring frequently for 15 minutes. Now add the apricot pieces and stir to coat, continue to cook until the apricot pieces are heated through. Place the chicken pieces on a serving platter and pour over the apricot sauce... This dish can be served with sauteed vegetables or with steamed rice tossed with chopped parsley. Definately a dish of the'80's', always well received at The Manor.

CHOCOLATE BROWNIE TORTE

Ingredients....... 185gm of dark eating chocolate, roughly chopped, 45gm of butter/ marg,1 egg lightly beaten, 60gm of castor sugar, 1 tsp of vanilla extract, 30gm of plain flour, 60gm of slivered almonds. Preheat your oven to 180 deg C. Lightly grease and line a 20cm/ 8" round pan. Place 125gm of the chopped chocolate in a small saucepan with the butter/ marg. Heat, stirring over a low heat until until the chocolate and butter have melted and the mixture combined. Beat together the egg, sugar and vanilla extract until thick and creamy. Beat in the melted chocolate mixture. Fold in the flour , slivered almonds and the remaining chopped chocolate. Spoon the mixture into the prepared pan . Bake in the preheated oven for for 20 minutes or until cooked, testing with a skewer inserted and comes out clean. Turn the torte onto a wire rack to cool. The torte can be served hot, warm or cold with ice cream or as you desire.

KALE CHIPS

Ingredients......1 medium head of curly kale, 2 tbs of canola/ rice bran oil, 1 tbs of grated Parmesan cheese, 1 tsp of onion powder, 1/2 tsp of salt. Preheat your oven 100 deg C. Line a baking tray with baking paper. Wash and dry the kale. Mix the oil, Parmesan , onion powder and salt in a bowl. Add the kale leaves to the bowl and coat with the oil mixture. Put the coated kale leaves on the on the lined baking tray. Bake in the preheated oven for 45 minutes, keeping an eye on them so not to let the edges burn. The kale chips can be stored in an airtight container once cooked and completely cooled. Kale chips are a great accompainment to hummus.

PEANUT BUTTER AND QUINOA COOKIES.

Ingredients........420gm of crunchy peanut butter, 75gm of stevia, 140ml of agave syrup, 2 eggs, lightly beaten, 1 tsp of vanilla extract, 45gm of quinoa flakes, 2 tbs of plain flour, 1/2 tsp of baking powder. Preheat your oven to 180 deg C. Line a baking tray with baking paper. Mix all ingredients together in a large bowl until well combined. Bring the mixture together using your hands and then roll into 2.5cm/ 1" balls. Place the rolled balls onto the prepared baking tray. Use your thumb to press down each ball so it is slightly flattened. Bake in the preheated oven for 12 minutes or until golden. Remove to a wire rack to cool. Store the cookies in an airtight container.

TROPICAL RATATOUILLE

Ingredients.......2 tbs of vegetable oil, 1 onion, diced, 1 tbs of minced garlic, 1 tsp of cracked black pepper, 1 dsp of dried chilli flakes, 1 yellow mini capsicum, chopped, 1 tsp of sweet paprika, 2 zucchini, sliced, 6 cherry tomatoes sliced in half, 1 mango peeled, stoned,chopped and sliced. Place a large frying pan over a medium heat, add 1 tbs of the oil , the onion and cracked black pepper. Fry until the onion is translucent. Add the garlic, chilli flakes and paprika and cook for a further minute. next add the zucchini slices and the chopped mango and continue to cook for another 5 minutes. Add the halved tomatoes and continue to cook, stirring occasionally for 10 minutes. To serve garnish with chopped flat leafed parsley.

POPPY SEED CRUSTED SALMON

Ingredients......2 tbs of poppy seeds,3 tbs of breadcrumbs, 1 tsp of sweet papriks, 1 tbs of vegetable oil, 1 tbs of minced garlic, 2 x salmon fillets, cracked black pepper, chopped flat leaf parsley to garnish. Preheat your oven to 180 deg C. Line a baking tray/ sheet with baking paper. Rinse and pat the salmon fillets dry with paper towelling, then place them on the prepared baking tray. In a small bowl mix together the poppy seeds,breadcrumbs, paprika, oil and garlic to form a crust. Spoon the poppy seed crust evenly over each fillet. Bake in the preheated oven for 15 - 20 minutes (depending on the thickness of the fillets). Serve with a salad or vegetables of your choice.

COCONUT CHIA PUDDING

Ingredients....40gm of chia seeds, 1 dsp of vanilla extract, 1 tbs of butter/ marg, 300ml of coconut milk, 1 tsp of ground cinnamon, 2 tbs of shredded coconut, plus extra for the garnish, 2 tbs of jam to serve, optional. Place the chia seeds in a large mixing bowl and set aside. Mix the remaining ingredients together in your food processor. Pour the mixture into the mixing bowl with the chia seeds and stir to combine with a fork. Set aside and then stir again in 10 minutes. Now divide the mixture between small dessert dishes , place these in the refrigerator to set. When ready to serve, sprinkle the extra shredded coconut over each pudding and you can add a dollop of your favourite fruit jam, optional.

ORANGE AND OLIVE OIL CAKE

Ingredients........3 eggs, 1 egg white, 90gm of castor sugar, 1 dsp of finely grated orange zest, 65 ml of extra virgin olive oil, 60 ml of orange juice, 80gm of plain flour, 1/4 tsp of cream of tartar, a pinch of salt. Preheat your oven to 180 deg C. Grease and lightly dust with castor sugar a 20cm cake pan. Separate the eggs. Whisk the egg yolks with half the castor sugar until light fluffy. Add the finely grated zest, whisk in the olive oil and then the orange juice. Mix the flour with the pinch of salt and gently fold into the egg yolk mixture, until just combined. Whisk the egg whites with the cream of tartar until soft peaks form. Gradually add the remaining sugar and beat until stiff. Now gently fold into the yolk and flour mixture. Spoon into the prepared pan. Bake in the preheated oven for 15 minutes, then reduce the oven temp to 150 deg C and continue to cook for for a further 20 minutes. Turn the oven off, leave the cake in the oven for 10 minutes before removing. Remove the cake to a serving dish and remove from the pan. Serve with mascarpone or thickly whipped cream, along with orange segments and strawberries if desired.

LEMON SPAGHETTI WITH TUNA AND ANCHOVY BREADCRUMBS.

This is a family favourite in The Manor. Ingredients......500gm of dried spaghetti, 185ml of canola/ rice bran oil, 8 anchovy fillets, drained and chopped, 1 cxup of breadcrumbs, 3 tuna steaks, 2 medium sized lemons, 3 spring onions, finely sliced, 2 tbs of minced garlic, 1/2 cup of finely chopped fresh flat leafed parsley, 1/2 cup of finely chopped fresh basil, cracked blacck pepper to taste. Cook the pasta in a large saucepan of salted boiling water, until 'al dente'. Drain and return to the saucepan,lightly spray with cooking oil, cover and set aside. Heat 2 tbs of the oil in a large frying pan over a medium heat. Add the anchovies until they break down. Add the breadcrumbs and cook until golden and crisp, remove to a glass bowl. clean out the pan with paper towel. Add 1 tbs of the remaining oilto the pan and heat over a medium heat. Cook the tuna steaksfor 3- 4 minutes on each side, then transfer to a plate and cover loosely with foil to keep warm. Slice the lemons and remove any pips, place the unpeeled lemon slices in your processor and process to a mulch. Now combine the remaining oil in a large bowl with spring onions, garlic, parsley and basil. season with cracked black pepper. Add the drained pasta and toss well to combine. Break the tuna steaks into bite size pieces and add to the pasta mix, toss gently to incorporate. Divide the lemon spaghetti and tuna mix between serving plates and sprinkle with anchovy breadcrumbs. This is delicious and can be served warm or at room temperature with a mixed leaf salad.

WHITE CHRISTMAS SLICE.

You can make White Christmas slice anytime throughout the year. The 'country' cooking class made this version of the slice back in October 2023. This is a very old recipe, in its original form. Ingredients......250 gm of copha, 45gm of rice bubbles, 100gm of milk powder, 125gm of icing sugar, 90gm of desiccated coconut, 4 tbs of sultanas, 4 tbs of chopped red glace cherries, 4tbs chopped green mint leaf lollies. Grease and line with baking paper a 28cm x 18cm (11"x 7") slice pan. In a large bowl combine the rice bubbles, milk powder, icing sugar, desiccated coconut, chopped red glace cherries, chopped mint leaf lollies and sultanas. Make a well in the centre. Melta the copha over a low heat. pour it into the well and stir through the dry ingredients until moist. Now spoon the mixture into the prepared slice pan. Smooth the surface and refrigerate until set. Then slice into squares to serve.

CRISPY PARMESAN CHICKEN.

Ingredients.....8 chicken drumsticks, skins removed, flour for coating, 1 egg mixed with 1 tbs of milk, 1 cup of crushed cornflakes, 1/2 cup of grated tasty cheese, 2 tbs of finely grated Parmesan cheese ( it is available in the pasta and pasta sauce aisle in your supermarket), 2 tbs of chopped parsley, mixed salad leaves and avocado slices to serve. Preheat your oven to 180 deg C. Line a baking tray with baking paper. Coat the skinless drumsticks with flour and the egg mixture. In a large bowl combine the cornflakes, cheeses and parsley. Roll the drumsticks in the crumb mixture until well coated. Place the coated drumsticks on the lined baking tray and bake in the preheated oven for 40 minutes, until chicken is cooked. Serve on a platter lined with mixed lettuce leaves and topped with avocado slices.

PASTA WITH A CREAMY VEGETABLE SAUCE.

Ingredients......350gm of farfalle( bow tie) pasta, 2 tbs of canol/ rice bran oil, 2 tbs of minced garlic, small red capsicum, sliced, 1 small yellow capsicum , sliced, 1 zucchini, sliced, 1 dsp of wholegrain mustard, 1 tbs of cornflour, 375ml can of evaporated milk, 2 spring omions chopped, 1/2 cup of grated tasty cheese. Cook the pasta as per directions on the packet, drain and keep warm. Heat the oil ain a latge pan , add the garlic and vegeatables, cooking for 10 minutes over a medium heat. In a separate bowl mix together the mustard, cornflour and evaporated milk. Add this mixture to the vegetables in the pan and slowly bring to the boil and the sauce thickens. Stir through the grated cheese and pasta.

JELLY PARFAITS.

These are a family favourite, young and old alike. Ingredients.....1 packet of jelly crystals ( your choice of flavour), 3/4 cup of boiling water, 250gm tub of cream cheese, a selection of fruit, grapes, kiwi fruit, strawberries, blueberries, raspberries, mandarin segments, you can also use bananas, just make sure they have been coated in lemon juice. Dissolve the jelly crystals in boiling water and allow to cool. Beat the cream cheese with your electric mixer until light, creamy and smooth. Mix through the jelly mixture and chill for 30minutes. Arrange the mixed fruit around parfait glasses and top with the cream cheese mixture. Dress with fruit of your choice and a mint leaf. It's your dish, make it your own.

FETTUCINE CHICKEN.

This is a versitile dish that can be served hot or cold. Chicken fettucine makes a great light lunch or cold entree. Ingredients...... 200gm of fettucine pasta ( cooked ), 500gm of cooked chicken, skinned and sliced into large pieces, 150gm of sno peas, ( blanched and trimmed), 200gm of broccoli flowerettes,(blanched), 1 red capsicum, thinly sliced, 3 spring onions ( chopped), 1/2 cup of French Dressing, 1 tbs of wholegrain mustard. Arrange the pasta on a serving platter. Combine the chicken, sno peas, broccoli, capsicum and spring onions and place on top of the pasta. In a separate bowl combine the French Dressing and mustard and stir to combine. Pour the dressing mixture over the salad and serve.

POTTED TOMATOES .

First summer crop of potted tomatoes.......and there is more on the way. The strawberries are in bud and the mini caps are coming along.

GARDEN PATH KITCHEN DOOR.

My new cookbook was launched on Saturday 29th November 2025, Garden Path, Kitchen Door. The recipes in this book are suggestions, planned for the seasons as much as it is for about food and cooking. Each season has its own unique personality, the smells are different, the sounds and movements have a different rhythm and our tastes change and we eat different food. So here in Garden path, Kitchen door are my food / meal suggestions, planned for the seasons. I invite you to mix them up, change them, make them your own. Enjoy the seasons and the flavours that accompany them.

NO FUSS FRUIT CAKE.

I love the simplicity and flavour of this cake, it needs no icing, it is just delicious. Ingredients.....1 x 440gm can of crushed pineapple, 500gm of mixed fruit, 125gm of butter/ marg, 1 cup of brown sugar, 1 tsp of dried mixed spice, 1 tsp of bi carb of soda, 2 eggs, lightly beaten, 1 cup of plain flour, 1 cup of self raising flour. Preheat your oven to 180 deg C. Line and grease a deep 18cm round / square cake pan. Combine the the undrained pineapple, mixed fruit, butter/ marg, sugar, spice and bi carb of soda in a large saucepan and stir over a medium heat until the sugar has dissolved. Now turn off the heat and set aside to cool. When the mixture is cold, use a wooden spoon to mix through the beaten eggs and flour mixture. Mix well to combine. Pour the batter into the prepared pan and bake in the preheated oven for 90 minutes or until a skewer inserted comes out clean. Leave cool in the pan for 20 minutes and then carefully turn out onto a wire rack to cool completely.

A PLATE OF NIBBLES…

CHICK PEA DIP..(Hummus).. Ingredients..1 x 420gm can of chick peas, drained, 1 onion, finely chopped, 3 tbs of tahini, 1 tsp of ground cumin, 1/4 cup of rice bran/ canola oil, 2 tbs of lemon juice. Place all the ingredients into a food processor/ blender. Process until smooth. Transfer to a serving dish and chill until ready to serve. Serve with nachos. PANCETTA WRAPPED BANANAS .. Ingredients....2 bananas, lemon juice, 4 slices of pancetta. Peel the bananas and slice each into 4 pieces. Cut each pancetta rasher in half. Wrap banana pieces in pancetta and secure with toothpicks. Grill on both sides until bacon is cooked. Serve warm. DEVILS ON HORSERBACK.. Ingredients....8 pitted prawns, 4 slices of pancetta. Cut each pancetta slice in half. Wrap each prune in a pancetta and secure with a toothpick. Place the wrapped prunes on your grill tray, grill on both sides until bacon is cooked. Serve warm.

FRESH FRUIT SALAD

Ingredients.....2 apples, 2 oranges, 2 peaches / pears, whatever is in season, 16- 20 strawberries, 2 tbs of lemon juice, 2 tbs of orange juice, icing sugar to taste. Peel and core the apples and cut into thin slices. Remove the pith and peel from the oranges and cut into segments. Peel and core the pears if using and cut into slices. Blanch the peaches if using for 1 minutein boiling water. Peel and slice thickly. Slice the strawberries in half. Place all the fruit in a large bowl. Blend together the lemon and orange juice, taste and add a little icing sugar to sweeten to taste. Pour the fruit juice mixture over the salad and serve.

CORNED BEEF GOULASH

Ingredients......1.5 kg of corned beef, cubed, 1/2 cup of plain flour, 1/4 tsp of pepper, 1 tbs of vegetable oil, 2 tbs of sweet paprika, 1 onion diced, 1 tbs of minced garlic, 85gm of tomato paste, 2 tbs of Worcestershire sauce, 6 button mushrooms, 1 tbs of soft brown sugar, 1 dsp of Dijon mustard, 2 tbs of lemon juice, 1 cup of beef stock, 1 x 400gm can of diced tomatoes, 1 tbs of butter/ marg. Lightly grease the bowl of your slow cooker, cover and heat on high. Place the cubed beef, sweet paprka and 1/4 cup of flour in a plastic bag and shake to coat the beef. Place the coated beef in your slow cooker and stir in the chopped onion and minced garlic. In a mixing bowl, combine the tomato paste, diced tomatoes, Worcestershire sauce, mushrooms, brown sugar, lemon juice and beef stock. Pour this mixture over the coated meat. Cover your slow cooker and cook on low for 6 hours. At the end of cooking , mix the butter/ marg with 1 tbs of plain flour to make a paste. Add the paste to the slow cooker and stir through. Cover and continue to cook for 15 - 20 minutes or until thickened. Serve with steamed rice/ mixed grains. Enjoy.

SMALL BLUEBERRY PIES.

Ingredients......2 sheets of short crust pastry, 3 cups of fresh / frozen bluberries, 2tbs of castor sugar, 1 tbs of corn flour. Glaze.....2/3rds cup of creme fraiche, 3 tbs of castor sugar, 3 tbs of icing sugar to dust. Preheat your oven to 200 deg C. Line a baking tray/s with baking paper. PLace the pastry sheets on a lightly floured bench and cut the dough into 10 x 6"/ 15cm rounds. Place the blueberries in a bowl, add the castor sugar, corn flour and mix together. Place the pastry rounds on the prepared baking tray/s. Place 3 tbs of the blueberry mixture in the centre of each round, then fold a small edge up around the mixture. bake the pies in the preheated oven for 15 minutes or until golden brown. To make the glaze, mix the castor sugar and creme fraiche together in a small bowl. When the pies are baked, gently spoon the glaze mixture over each pie. Dust the tops with the icing sugar. The pies can be served hot or cold.

COUNTRY MEAT LOAF

Ingredients.....500gm of minced lean beef, 500gm of minced pork, 1 tsp of cracked black pepper, 2 tbs of Worcestershire sauce, 4 tbs of Sriracha/ sweet chilli sauce, 6 slices of rindless bacon rashers, 2 tbs of butter/ marg, 1 small onion finely chopped, 2 tbs of minced garlic, 2 eggs lightly beaten, 2 celery sticks finely chopped, 2 tbs of freshly snipped basil, fresh basil sprigs for garnish, 1 tsp of thyme, 1 cup of breadcrumbs, 3 tbs of chopped parsley. If you don't have access to fresh herbs you can use the dried form. Preheat your oven to 180 deg C. Line a baking tray with baking paper. Melt the butter/ marg in a small frying pan. Cook the onion, minced garlic and celery over a low heat until the onion and celery have softened. Then remove the pan from the heat and allow to cool slightly. In a large mixing bowl combine the the onion, garlic and celery with all the other ingredients except the bacon. Mix together until well combined. Use your hands to shape the mixture into an oval loaf. Carefully transfer to the roasting pan. Lay the bacon slices across the meat loaf. Bake for 75 minutes, if starting to brown too much, place a sheet of baking paper loosely over top. Remove the loaf to a serving platter and garnish with basil to serve. This dish makes a delicious alternative to a joint of meat.

HONEY BAKED FIGS.

It is that time of the year and my fig tree is laden with fruit. Ingredients.......1 tbs of lemongrass paste( available in tubes at your suopermarket, or 1 lemon grass stalk, finely chopped), 1 cinnamon stick, 4 tbs of honey, 200ml of water, 8 large ripe figs, ice cream to serve. Preheat your oven to 180 deg C. Lightly spray a baking dish with cooking oil. First make the syrup by mixing the lemon grass, cinnamon stick honey and water in a small pot. Heat gently over a low heat, stirring until the honey has dissolved, then simmer for 3 minutes and then turn off the heat. Slice the figs into quarters , leaving them intact at the base. Place the figs in the prepared dish, pour over the syrup and cover the dish tightly with foil and bake in the preheated oven for 15 minutes or until the figs are tender. To serve, drizzle a little of the syrup from the figs on to each dessert plate. Arrange figs on top along with a scoop of ice cream. Love summer fruits.....

GRILLED EGGPLANT IN HONEY AND SPICES.(V)

Ingredients..... 2 medium sized eggolants, vegetable oil for frying, 2 tbs of minced garlic, 1 tbs of minced ginger, 1 tsp of ground cumin, 1 tsp of sriracha, 5 tbs of honey, 1/3rd cup of lemon juice. Preheat your griller or your griddle pan. Cut the effplants lengthways into thick slices. Brush each eggplant with the oil. Now cook under the grill or in the griddle pan. Turn the slices, so they are lightly browned on both sides. Meanwhile, in a wide frying pan and a little extra oil stir in the minced garlic, ginger, cumin, sriracha, honey and lemon juice. Now add a little water to thin the mixture and then add the eggplant slices. Simmer over a medium heat until the slices have absorbed most of the sauce. Season with cracked black pepper, optional. Serve with chunks of sourdough bread or steamed steamed rice/ grains. Delicious...

EGGPLANT COOKED IN A SOYA SAUCE (V)

Ingredients.....2 medium sized egg plants, 1 onion, 1 tbs of minced garlic, 6 cherry tomatoes, 2 tbs of Ketjap Manis (Indonesian soy sauce), 1/2 tsp of lemon juice, 1/2 tsp of soft brown sugar, 2 tbs of canola/ rice bran oil, 1 dsp of Sriracha. Wash the eggplants and slice them, sprinkle them with a little salt and let them stand for an hour. Peel and slice the onion. Saute the onions in the oil until tender, add the minced garlic and the eggplant slices. Cook the onion and eggplant mixture over a medium heat, turning the eggplant several times. In a separate bowl mix together the soy sauce, sugar, lemon juice, sriracha and finally the cherry tomatoes that have been sliced in half. Mix together until well combined. Pour the soy mixture over the eggplant mix, stir to combine and then cover the pan and continue to simmer for 10 minutes. Now uncover the pan and continue to simmer till the eggplants have softened and the liquid slightly thickened. serve hot along with steamed rice/ grain mix.

FRUIT CRUMBLE WITH NUTELLA.

This crumble can be made with bananas, apples or pears. I use 2 pieces of each fruit when I prepare this dish. Ingredients....Any six iof the above fruits, 1/3rd cup of Nutella, 2 and 1/2 tbs of butter/ marg, 2 and 1/2 tbs of soft brown sugar, 2/3rds cup of plain flour, 4 tbs of almond meal. Preheat your oven to 180 deg C. Lightly grease an oven proof dish. Peel the fruit and cut them into small cubes. Layer the fruit cubes in the prepared dish. The nutella in a bowl and microwave it in 10 second increments till it softens. Pour the softened Nutella over the fruit and mix together. Place the butter/ marg, sugar and almond meal in a bowl and work the ingredients together with your fingertips until it resembles breadcrumbs. Sprinkle this mixture ontop of the Nutella coated fruit. Bake for 30 minutes in the preheated oven or until the crumble is golden. Serve warm or

cold.