HERB AND BACON LOAF

This loaf is great anytime of the year, especially for wekends, lunches / morning/ afternoon tea, served with butter/ marg and a tasty relish/ chutney. Ingredients....1 and 1/2 cups of plain flour, 1 dsp of baking powder, 1/2 tsp of salt, 1/2 tsp of cracked black pepper, 1 cup of grated tasty cheese, 1/2 cup of chopped fresh herbs (parsley, chives, thyme, basil), 2 spring onions finely chopped, 300gm of chopped bacon pieces, 1 cup of milk, 1/2 cup of cream, 1/4 cup of rice bran/ canola oil, 1 egg, lightly beaten, 12 cherry tomatoes. I love to bake with doughs that can be made into savoury loafs, breads and cakes. You will not be disappointed if you give this recipe a try.... it is a great starting point. Preheat your oven to 180 deg C. Grease and line a 22cm x 11ccm loaf pan. In a large bowl mix together the flour, baking powder and salt. Stir inthe cheese, herbs, spring onions and bacon pieces. Set aside. In another bowl, whisk together the milk, cream , oil and lightly beaten egg. Pour this mixture into the dry ingredients and mix with a wooden spoon until just combined. now spoon the batter into the prepared loaf pan. Top with the cherry tomatoes. Bake in the preheated oven for 45 minutes or until a skewer inserted comes out clean. Cool in the loaf pan for 10 minutes, then turn out onto a wire rack. This loaf can be served warm or cooled to room temperature and spread thicky with butter. Wrap remaining left over loaf in cling wrap and store in an airtight container or can be frozen (there will not be much left over). Enjoy.

WHOLE ORANGE AND CHOCOLATE MUFFINS

Ingredients......1 whole orange, unpeeled and chopped, seeds removed, 1/4 cup of orange juice, 1/4 cup of rice bran oil / canola oil, 2 eggs, lightly beaten, 1 and 1/2 cups of plain flour, 1/2 cup of castor sugar, 1 and 1/2 tsp of baking powder, 1/2 tsp of bi carb soda, 1/2 tsp of salt, 100gm of dark chocolate, roughly chopped, 2/3 rds of a cup of dried cranberries, icing sugar to dust. Preheat your oven to 200 deg C. Liberaaly grease a 12 hole muffin pan. Place the chopped orange in your food processor and pulse till finely chopped. Add the juice, oil and eggs, pulse till well combined. Place the sugar, flour, baking powder, baking soda and salt in a large bowl and stir to combine. Make a well in the centre and fold in the orange mixture followed by the chopped chocolate and cranberries until just combined. Divide the batter between the prepared muffin pan. Bake for 20 minutes or until muffins spring back when gently touched. Cool in the muffin pan for 2 minutes before removing to a wire rack to cool completely. Keep stored in an airtight container for 3 days or frozen for up to 3 months. Dust the muffins with icing sugar before serving. This is my Christmas gift to you to enjoy and share with family and friends. Merry Christmas, thank you for your support.

THE COOKS’ NOTE.. RE SCISSORS.

Get yourself a small/ medium sized pair of scissors, they are a great addition to your cooking utensils as they save on time and cleaning up. A pair of scissors are magic in chopping/ cutting herbs and spring onions and no need of a chopping board. Invest in a pair of scissors that are not large and can be cleaned in the dishwasher.

SHORTBREAD (2)

CHOCOLATE SHORTBREAD. Ingredients......150gm of butter/ marg, 1/2 cup of soft brown sugar, 1 dsp of vanilla extract, 1 and 1/4 cup of plain flour, 1/4 cup of rice flour, 1/3 cup of cocoa, 1 tsp salt. Preheat your oven to 160 deg C. Line a baking tray with a sheet of baking paper. Cream butter/ marg and sugar until light and fluffy and sugar has dissolved. Beat in vanilla extract. In a small bowl, whisk together the flours, cocoa and salt until combined then add to the butter mixture, beating until the dough forms into a large lump. Roll the dough between 2 sheets of baking paper, shaping into a circle (23cm). Use a lightly floured fork to pattern the edges and mark the top. Use a butter knife to lightly score the top into 16 wedges. Bake for 45 minutes or until edges are set and start to darken. On removing from the oven use a sharp to deepen the score marks. Cool on the tray for 10 minutes before carefully transferring to a wire rack to cool completley. Slice through into wedges and sprinkle lightly with cinnamon sugar and store in an airtight container for up to 2 weeks. Variation.......Sprinkle 1 tsp of rock salt over the dough before baking.

POLENTA PIZZA

Ingredients......3 cups of milk, 1/2 tsp of salt, 1 and 1/4 cups of polenta, 20gm of butter, 1/3 rd of a cup of grated parmesan,120gm of grated mozzaralla cheese, 1 bunch of broccolini, blanched, 90 gm of cherry tomatoes, halved, 1/3 rd of a cup of whole black olives , pitted, 160gm of spicy Italian salami/ Italian sausage with skin removed and rolled into small balls. Preheat your oven to 180 deg C. Line a baking tray with baking paper. Place the mil;k and salt in a large pot and bring to the boil. Add the polenta in a steady stream, stirring continuously. Stir until you see the polenta start to come away from the sides of the pot. Add the butter and parmesan cheese and stir well. Spread the dough out in a cicular shape ( 2-3 cm thickness) onto the lined baking tray. Arrange the grated mozzarella over the polenta base, top with the salami/ meatballs, cherry tomato halves, olives and topped with the blanched broccolini sliced into thin strips. Bake for 15 minutes in the preheated oven or until the polenta base is crisp. Way back in the day.....this was a Friday night favourite when my son Dale was at Monash Uni and played footy on Saturday with YYNFC.

MOO TOD…….. FRIED PORK BALLS

Ingredients......2 coriander roots, finely chopped, 1 dsp of cracked black pepper, 3 tbs of minced garlic, 1/2 tsp of brown sugar, 500gm of minced pork, 2 tbs of fish sauce, flour for coating, 5 tbs of canola/ rice bran oil, coriander leaves to garnish. Place the coriander roots, , cracked black pepper, minced garlic and sugar in a mortar and work to a smooth paste. Place the mince in your blender along with the paste and the fish sauce and blend to a pulp. Place the mixture in a bowl and stir well. Roll into approx 20 balls about 1" / 2.5 cm in diameter and lightly coat with flour. Heat the oil in deep frying pan over a moderate heat. Add 6 pork balls and fry for 5 minutes or un til no liquid is released when pierced with a skewer. Remove the balls from the pan, keeping it hot while frying the remaining balls. To serve, pile the balls in a warmed dish and garnish with coriander leaves.

SHORTBREAD (1)

According to legend the shortbread recipe was bought from france to Scotland, by Mary Queen of Scots. Its French name , petits gateaux tailles, means little cakes cut off. The name came to be pronounced as it sounded to the Scots and English....petticoat tails. But the real Highland Scot did not go with any this, they just put the shortbread on the table and simply broke it into pieces. Whichever way you serve it , people will love it. Ingredients.......250gm of butter/ marg, 1/2 cup of castor sugar, 2 and 3/4 cups of plain flour, 1 dsp of milk, 1/4 cup of rice flour, cinnamon sugar to dust. Preheat your oven to 160 deg C. Line 2 baking trays with baking paper. Add the butter/ marg to the bowl of your electric mixer. Mix on high till the butter/ marg is light and fluffy. Add the rice flour, plain flour and sugar, continuing to mix until the mixture resembles fine breadcrumbs. Knead lightly with your hands to form a smooth dough. Roll out the dough between 2 sheets of baking paper. Use a cookie cuttter to cut out the shortbreads and gently transfer to the lined oven trays. Bake in the preheated oven for 15 minutes or until slightly golden around the edges. Slide the baking paper and shortbreads off the tray to a cooling rack to cool completely. When completely cool sprinkle with cinnamon sugar and store in an airtight container.

TABLET

Tablet a Scottish sweet treat. Ingredients.....1 and 1/4 cups of milk, 1 kg castor sugar, 30gm of butter/ marg 1 x 400gm can of sweetened condensed milk, 5 drops of vanilla extract. Place the milk, sugar and butter/ marg in a large saucepan. Stir gently over a low heat until the sugar dissolves, this will take time. Add the condensed milk and slowly bring to a simmer. Simmer over a medium heat until fudge like in colour. Add vanill extract and allow to cool for a few minutes. Finally beat the mixture with your electric mixer until thickened. Pour the mixture into a greased and baking paper lined lamington pan ( 28cm x 18cm ). Place in your refrigerator to set. When set cut into slices or as desired. Store in airtight containers in your refrigerator.

SPANAKORYZO

Ingredients.....1 cup of uncooked rice, 1 medium onion, finely chopped, 1/3rd of a cup of olive oil, 500ml of boiling water, 1 tspo of salt, 500gm of fresh baby spinach leaves. Saute rice and onion in the olive oil, stirring occasionally for 15 minutes, over a medium heat. Add the boiling water and salt, cover and continue to simmer for 10 minutes. Meanwhile, slice the spinach into strips. Add the sliced spinach to the rice , mix thoroughly. This is a great accompainment to any meal.

KOTOPOULO KAPAMA ….( CHICKEN AND TOMATO CASSEROLE).

Ingredients.....juice of one lemon, 1/4 tsp of ground cloves, 1/2 tsp of ground cinnamon, cracked black pepper to taste, 8 chicken pieces, 1/2 cup of rice bran oil, 2 x 400gm cans of chopped tomatoes, 2 tbs of tomato paste, 2 tbs of minced garlic, 2and 1/2 cups of hot water. Preheat your slow cooker to high. Lightly grease the bowl. Mix together the lemon juice, cloves, cinnamon and pepper and rub well into the skin of the chicken pieces. place the oil in a large pan and fry the chicken pieces in it until golden. Lift nout and place in the bowl of your preheated slow cooker. Now add the tomatoes to the pan along with the tomato paste and minced garlic, gradually stir in the hot water and cook over a gentle heat until the tomatoes are mushy and the sauces thickens. Add the sauce to the slow cooker and turn each chicken piece over until coated with the sauce. Cover the slow cooker and continue to cook on high for 90 minutes. Serve with steamed mixed grains or spanakoryzo.

RHURBARB FOOL

Ingredients......1 bunch of rhubarb, 2/3 rds of a cup of firmly packed brown sugar, grated rind of 1 orange, 300ml of cream. Trim the rhubarb and cut into slices, Place in a saucepan along with the sugar, orange rind and 1/4 cup of water. Simmer gently until tender. Drain and cool. Whip the cream until thickened and fpld through the cooled rhubarb. Serve cold with sponge fingers or a slice of your favourite cake.

CABBAGE ROLLS WITH SOUR CREAM.

Ingredients......2 onions, chopped, 2 tbs of canola/ rice bran oil, 4 mushrooms, chopped, 500gm of mince steak, cracked black pepper, 1 and 1/2 cups of cooked rice, 1 egg, lightly beaten, 1 cup of vegetable stock, 8 large cabbage leaves, 60gm of butter/ marg, 2 tbs of minced garlic, 1 tbs of plain flour, 1/4 of a cup of pasta sauce, 1 dsp of castor sugar, juice of 1/2 lemon, 1 cup of sour cream. Definately an oldie but soooo good!! Preheat your oven to 180 deg C. Lightly spray an ovenproof dish with cooking spray. Fry the onions lightly in the oil. Add the mushrooms, minced steak, pepper, minced garlic and fry together until lightly browned, stirring continually. Remove from heat and add the cooked rice, egg and enough stock to just moisten. Place the whole cabbage leaves in boiling water and cook until the leaves are just soft enough not to break went folded. Drain, flatten out and cut out any thick stalks. Divide the mince stuffing mixture between each cabbage leaf and roll up, turning in the ends and secure with toothpicks. Place the cabbage rolls closely together in the prepared dish. Melt the butter/ marg in the pan and add the flour and stock, stir to blend. Finally stir in the tomato pasta sauce, lemon juice and sugar, bring to the boil, mixing well. Pour the sauce over the cabbage rolls. Cover and cook in the preheated oven for 45 minutes, then spoon over the sour cream, return to the oven and cook for a further 15 minutes. Sprinkle with cracked black pepper to serve.

CHOC BROWNIE MUFFINS

Ingredients....300gm of self raising flour, 35gm of cocoa powder, 75gm of castor sugar,60gm of butter/ marg, melted, 95gm of choc bits, 75gm of granulated nuts, 165gm of Nutella, 1 egg, lightly beaten, 180ml of milk,120gm of sour cream. Preheat your oven to 180 deg C. Grease a 12 hole ( 1/3 cup/ 80ml) muffin pan. Stir the dry ingredients together in a large bowl. Stir in the remaining ingredients until well combined. Divide the mixture between the holes of the prepared muffin pan. Bake the muffins in the preheated oven for 20 minutes, do not overcook as these should be a little moist in the middle. Stand the muffins in the pan for 5 minutes before turning out onto a wire rack to cool completely. Dust with a sprinkle of extra cocoa powder to serve. (optional).

A SLOW COOKED MARINARA SAUCE WITH PRAWNS

Ingredients.......450gm of fresh prawns,(peeled and deveined), 450gm of spaghetti pasta, grated Parmesan cheese to garnish. Marinara sauce ingredients.....1 x 400gm can of diced tomatoes, 225gm of tomato passata, 185ml of water, 3 tbs of minced garlic, a sprinkle of salt, 20gm of fresh basil chopped, 1/2 tsp of cracked black pepper. This really is delicious. Slow cooking the marinara sauce really develops the flavours, which enhance the prawns and pasta. Place all the marinara sauce ingredients in the bowl of your slow cooker/ crock pot. Cover and cook on low for 3 hours. In the meantime cook the spaghetti pasta according to directions on the packet. Drain and add to the pasta sauce. Now add the prawns, cover and cook for a further 40 minutes or until the prawns are pink and cooked through. Serve with a side of fresh green salad leaves and a dusting of finely grated Parmesan cheese. Enjoy...

INDIVIDUAL SUMMER PUDDINGS

Ingredients.......100gm of castor sugar, 500ml of water, 875gm of mixed berries, 14 slices of white bread, crusts removed. This is a great alternative to serve as a Christmas dessert especially for those who are not fans of dried fruit puddings. You will need 4 medium sized ramequins. Combine the sugar and water in a saucepan. Cook stirring over a low heat until sugar dissolves and slowly bring to the boil. Reduce heat and add the mixed berries. Simmer for 5 minutes. Drain, reserving the liquid, set aside and cool. Cut out 8 circles of bread. Line 4 ramequins with a circle of bread. Cut the remaining bread into fingers to line the sides of the ramequins. Spoon the fruit into the lined ramequins and cover with the remaining circles of bread. Spoon the remaining liquid to moisten the bread in each ramequin. Cover the ramequins with aluminium foil and top with a weight. Refrigerate the puddings overnight. To serve.... you can dress the ramequins with strawberries and fresh basil leaves, or you turn the puddings out onto a serving plate along with cream and or custard.

WELCOMING SUMMER ..HONEY PORK WITH VEGETABLES.

Ingredients......375gm pork fillet, sliced into thin strips, 4 tbs of honey, 60ml of Worcestershire sauce, 15gm of butter/ marg, 2 zucchini, cut into thin strips, 1 cucumber cut into thin strips, 1 red capsicum cut into thin strips, 1tsp of sesame seeds. Combine the pork, honey and Worcestershire sauce in a medium bowl. Mix well to combine. marinate for 20 minutes. Drain, reserving marinade. Melt the butter/ marg in a frying pan over a medium heat. Add reserved marinade, cook stirring until marinade thickens. Add the sliced pork strips and stir fry until pork is tender. Arrange the zucchini, cucumber and capsicum strips between serving plates. Top with the pork mixture. Sprinkle with sesame seeds to serve along with steamed mixed grain/ rice.

SLOW COOKED ROSEMARY BREAD

Ingredients......1 dsp of polenta, 2 dsp of instant dry yeast, 1 tbs of castor sugar, 500ml of luke warm water, 560gm of plain flour, 1 tbs of finely chopped rosemary, 1/2 tsp of salt, 2 tbs of canola oil, 1 tbs of milk. Preheat your slow cooker on high. Remove the bowl and lightly grease with cooking spray and dust with polenta. Place the yeast and sugar into 1/2 cup of the lukewarm water and set aside. Place the flour in a large mixing bowl and stir through the rosemary and salt. Make a well in the centre of the flour mix and stir in the yeast mixture and the rest of the water and oil. Mix until it starts to come together and forms a dough. Turn the dough out on to a lightly floured bench or place in the bowl of your mixer with the dough hook attrachment and knead until the dough is smooth. Place the dough in the bowl of your slow cooker, let it sit covered with a tea towel for 5 minutes in a warm spot in your kitchen. Now place the bowl back into the slow cooker and brush the milk over the top of the dough. Place the lid over. Bake the bread on high for 3 hours or until the sides of the bread come away from the sides of the bowl and the top is browned. Remove the bowl from the cooker and place on a heatproof surface. Let the loaf cool in the bowl for 10 minutes, then remove to a wire rack to cool to room temperature.

RICOTTA AND SULTANA CHEESECAKE

Ingredients......500gm of ricotta cheese, 1 tbs of lemon juice, 2 tbs of vanill extract, 100gm of castor sugar, 3 lightly beaten, 1 tsp of ground cinnamon, 250ml of cream, 170gm of sultanas, icing sugar for dusting. A favourite of my husband Ken, on what would have been his 73rd birthday today. Preheat your oven to 180 deg C. Grease and line a 23cm / 9" round springform pan. Combine the ricotta cheese, lemon juice, vanilla extract and sugar in your food processor. Process until smooth. With the processor still running add the beaten eggs and cinnamon. Process for 1 minute. Transfer the mixture to a large bowl and stir in the sultanas and cream. Mix well. pour the mixture into the prepared pan. bake in the preheated oven for 1 hour or until cooked through, check with a skewer. Let stand in the pan for 10 minutes before removing to a serving plate to cool completely. Prior to serving dust with icing sugar.

WHAT DO YOU KNOW ?

Here are the answers to last month's challenge: 1. Basil. 2. Basmati. 3. Baste. 4. Batter. 5. Clarify. 6. Coagulate. Here is my challenge for you this month: 1. These letters remixed spell two different fruits......ENOSLM? 2. Pungent or aromatic dried vegetables used as seasonings? 3. To coat food with a generous sprinkling of flour before coating? 4. Standard measure of strength of alcohol? 5. To preserve meat or fish by hanging in smoke or by salting or drying? 6. To stir a mixture vigorously?

SLOW COOKED CREAMY SALMON SOUP

Ingredients......2 tbs of rice bran oil, 1 small onion, finely chopped, 1 cup of shredded carrot, 155gm of short grain rice, 2 tbs of minced garlic, 300gm of all rounder potatoes, washed and cut into cubes, 500ml of vegetable stock, 2 tbs of plain flour, 1 tsp of sweet paprika, 625ml of milk, 600gm of salmon fillets with skin on, cut into 1" pieces, cracked black pepper, dried dill to garnish. Place the chopped onion, shredded carrot and rice in a bowl and drizzle over the oil, mix well. Lightly spray the bowl of your slow cooker , then add the mixture. Now add the stock, potatoes and sweet paprika. Cook on high for 4.5 hours. Place the flour in a medium bowl and whisk in the milk until the mixture is smooth. Slowly stir the milk mixture into the soup and stir until well blended. Add the salmon and continue to cook, stirring after 15 minutes. Cook for 60 minutes or until the salmon is cooked through. Season to taste with the cracked black pepper and serve with a sprinkle of dried dill. Delicious.

LIFESTYLES PROGRAM GIPPSLAND 104.7 FM

I was invited by radio announcer Alan Gray onto his lifestyles program on Gipps F.M 104.7 to discuss seasonal dishes that can be prepared in the 'Crock Pot'/ Slow Cooker. We discussed different dishes that could be prepared during the seasons..... Autumn.....Home made chicken / vegetable / beef/ stock, Bread. Winter....Soups, Curries. Spring...Poached Pears, Chocolate fudge. Summer.....Tomato pasta sauce, Lemon herb salmon, preserves. I really enjoyed our time on air and genuinely believe Alan's eyes were opened to the versatility of the Crock Pot/ slow cooker. I also want to acknowledge that Gippsland F.M. 104.7 will be broadcasting live from Pizza H.Q Churchill on Saturday November 29, with complimentary coffee on arrival and door prizes.

CHOCOLATE MINT FUDGE

Ingredients......300gm of 70% cocoa chocolate, 60ml of cream, 105gm of maple syrup, 80 gm of white chocolate, 1 tsp of mint essence. Place the chocolate/s cream, maple syrup in a small saucepan and over a medium heat, stir until melted. Add the peppermint essence and stir through. Pour the mixture into a 23cm x 23cm dish lined with baking paper and set overnight in your refrigerator. Then cut into squares. Just before serving lightly sprinkle with sea salt, (optional).

SLOW COOKED BROCCOLI LORRAINE

Ingredients......750gm of broccoli , cut into 2"/ 5cm pieces, 15gm of butter/ marg, 250gm of diced bacon pieces, 1 onion , thinly sliced, 1 and 1/4 cups of milk, 2/3rds of a cup of cream, 4 eggs lightly beaten, 1/4 cup of grated tasty cheese, 1 tbs of minced garlic, 1 dsp of Italian herb mix, cracked black pepper to taste. Lightly grease the slow cooker with cooking spray. Arrange the broccoli in a greased slow cooker. Melt the butter/ marg in a pan, add the bacon pieces until crisp . Spoon the bacon pieces over the brocoli. Fry the onion slices in the remaining fat in the pan until golden. Remove to the slow cooker and scatter over the broccoli and bacon. Mix together the milk, cream, eggs, cheese, herbs, spices and pepper. Pour the milk mixture into the slow cooker. Cover the slow cooker and turn on high for 3 hours or until just set.

SPICED GINGER DROPS

Ingredients......125gm of plain flour, 1/4 tsp of ground ginger, 1/4 tsp ground mixed spice, 1/4 tsp of ground cinnamon, 1/2 tsp of bi carb of soda, 60gm of butter/ marg, cut in small pieces, 90gm of soft brown sugar, 2 and 1/2 tbs of golden syrup, warmed, 1 and 1/2 tbs of chopped glace ginger. Preheat your oven to 180 deg C. Line 2 baking trays with baking paper. place the flour, ground ginger, mixed spice, cinnamon and bi carb of soda in a large mixing bowl. Rub in the butter/ marg until the mixture resembles fine breadcrumbs. Stir in the sugar, golden syrup and chopped glace ginger. Knead the dough until soft. Roll rounded teaspoons of mixture into balls and place an inch and half apart on the lined baking trays. Bake for 15 minutes in the preheated oven or until golden. Transfer the cooked biscuits to wire racks to cool. These never last long in The Manor.

GARDEN PATH KITCHEN DOOR.

Churchil District News will be launching a new collection of my favourite recipes, hints and tips to create tasty dishes all year round. The book is called Garden Path Kitchen Door, incorporating the food associations with our seasons. It is best to use fruit and vegetables in season when the flavours are at their best. Tomatoes are available all year round, but the tastiest and juiciest are those ripened under the summer sun. Many of the recipes in Garden Path Kitchen Door are simple and quick to prepare, ideal for our busy lifestyles. All recipes are simply presented so you can easily see what you need and how to prepare the dish. Never be afraid to try out new ideas of your own especially using ingredients that you have grown or are readily available in season. Garden Path Kitchen Door will be launched at Churchill Pizza HQ on Saturday Nov 29th, 10am to Midday. There will be free coffee and door prizes and give aways. Gippsland F.M 104.7, will also be joining us as the launch of Garden Path Kitchen Door coincides with the 60th year celebration of Churchill District News in print. Hope you can come and join us.

GINGER AND APPLE UPSIDE DOWN CAKE

Ingredients.....3 tbs of soft brown sugar, 2 apples, peeled, cored and thinly sliced, 4 cups of plain flour, 2 dsp of ground ginger, 225gm of butter/ marg, 2 cups of castor sugar, 4 tbs of golden syrup, 1 dsp of bi carb of soda, 1 and 1/2 cups of milk, 2 tbs of lemon juice. Preheat your oven to 180 deg C. Lightly grease a deep 20cm cake pan. Sprinkle the greased pan with the soft brown sugar. Arrang the apple slices over the base of the cake pan. Mix the flour and ginger together and rub in the butter/ marg with your fingertips. In a separate bowl mix together the bi carb of soda dissolved in the milk with the castor sugar and golden syrup. Add this mixture to the flour, mix well and finally add the lemon juice. Pour the blended mixture over the apple slices in the pan. Bake in the preheated oven for 70 minutes, testing with a skewer inserted coming out clean. Turn the cake onto a servinf dish with the apples as the topping.

PINEAPPLE FRUIT CAKE

Ingredients......1 x 225gm can of crushed pineapple, undrained, 225gm of butter/ marg, 3/4 cup of soft brown sugar, 725gm of mixed dried fruit, 3 eggs, lightly beaten, 1 cup of self raising flour, 1 cup of plain flour, 1/2 tsp of bi carb of soda, 1 tsp of baking powder, 1 tsp of almond extract, 1 tsp of lemon essence, 1 tsp of ground cloves, 1 dsp of mixed spice. Preheat your oven to 160 deg C. Lightly grease and line a 23cm round or square cake pan with baking paper. Place the pineapple, butter/ marg, sugar and mixed fruit in a medium saucepan and slowly bring to the boil. When the ingredients are well combined , remove from the heat and cool. When well cooled, add the remaining ingredients and mix with a dough hook on your electric mixer or with a wooden spoon until well combined. Pour into the prepared pan and then bake in the preheated oven for 90 minutes, or un til a skewer inserted comes out clean. Leave the cake to cool in the pan for 15 minutes before turning out onto a wire rack to cool completely.

CHEESE PASTRY CRISPS.

These are so simple to prepare, great to share and delicious. Ingredients........2 sheets of ready rolled puff pastry, 60gm of grated tasty cheese, 60gm of grated Parmesan cheese, 1 tsp of paprika. Preheat your oven to 200deg C. Line oven trays with a sheet of baking paper. Combine the cheeses with the paprika. Lay the pastry sheets out and sprinkle half of each sheet with the mixture. Fold the uncovered half of the pastry over the cheese mix half. Using a rolling pin roll each folded half firmly. Cut the folded pastry halves into 1/2"/1 cm wide strips and twist. Place the twists on the lined baking trays and bake in the preheated oven for 10 minutes or until puffed and golden.

PIZZA BREAD

Ingredients.....185gm of plain flour, 60gm of plain wholemeal flour, 1 tsp of baking powder, 1 tsp of bi carb of soda, 90gm of butter/ marg, melted. 200ml of buttermilk, 1/4 cup of tomato paste, 1 dsp of Italian herb mix, cracked black pepper, 100gm of sliced salami, 1 medium onion , thinly sliced, 1 tomato thinly sliced, 4 tbs of grated Parmesan cheese, 3 tbs of pine nuts, 200gm of grated mozzarella cheese. Preheat your oven to 200deg C. Lightly grease a Swiss roll pan ( 22cm x 30cm ) and line with a sheet of baking paper. Mix together the flours, bi carb of soda and baking powder in a bowl. Add the butter/ marg and buttermilk and mix to form a soft dough. Turn out onto a lightly floured surface and knead until smooth. Now press the dough into the pan. Spread the dough with tomato paste, sprinkle with the Italian herb mix and cracked black pepper. Follow with the sliced onion, tomato, salami, Parmesan cheese, pine nuts and finally the mozzarella cheese. Bake for 20 minutes or until the topping is golden and the base cooked through. Remembering my brother Michael Grunberg on what should have been his 62nd birthday, 7/10/1963.

PANZANELLA

Ingredients........1/2loaf of sourdough bread, 2 red tomatoes sliced into quartes, 1 punnet of yellow cherry tomatoes, cut in half, 1 small red tomato, cut into small dice, 1 cucumber, diced, 8 basil leaves, torn, 45ml of red wine vinegar, 80 ml of extra virgin olive oil, cracked black pepper to taste. Preheat your oven to 160 deg C. Tear the sourdough bread into bite side chunks, place on a baking paper lined oven tray. Bake until golden and crunchy. Remove from oven and set aside to cool. Combine the tomatoes, onion, cucumber and basil in a large bowl. Whisk together the red wine vinegar and olive oil, pour this over the salad and toss gently to coat. Season with the cracked pepper. Add the cooled sourdough pieces, toss again and serve.

BARBEQUED CHICKEN WITH CHERMOULA RUB.

This chicken dish is so summer and could be just the thing for Christmas... The chicken can be cooked on a barbeque or in your oven, either way it is up to you. Ingredients.....1 x 1.6 kg large chicken,cut in half and flattened (I flatten the chicken with a rolling pin),1 lemon cut into quarters. Chermoula Rub.......1/2 bunch of coriander, chopped, 1/2 bunch of flat leafed parsley, leaves picked and chopped, 3 tbs of minced garlic, 1 tsp of sweet paprika, 1 tbs of minced ginger, 1 tsp of ground cumin, 1 tsp of ground coriander, 150ml of rice bran oil, juice of 1 lemon, 1 tsp of salt. First let's prepare the chermoula....Mix all the ingredients in a medium bowl until well combined. massage the chermoula all over the chicken and leave to marinate for an hour. If using your barbeque, preheat it to its hottest setting, or preheat your oven to 220 deg C. and line an oven proof dish with a light spray of cooking spray. Cook the chicken skin side down for 15 minutes , then turn it over and cook for another 15 minutes or until cooked through (test with a skewer inserted into the drumstick) if the skewer comes out warm, remove the chicken onto a serving plate and serve with lemon wedges.

CURRIED SALMON TOASTIES

Ingredients......440gm of canned pinl salmon, drained and flasked, 125gm of grated tasty cheese, 3 gherkins , chopped, 2 tbs of mayonnaise, 1 tbs of fruit chutney, 3 spring onions , chopped, 1 dsp of dried curry powder, 10 thin slices of bread, 70gm of up each slice melted butter/ marg. Preheat your oven to 180 deg C. Line a baking tray with a sheet of baking paper. Combine the salmon, cheese, gherkins, mayonnaise, chutney, spring onions and curry powder in a large bowl. Use a rolling pin to flatten each slice of bread. Divide and spread each slice with the salmon mixture. Roll each slice up and cut in half , securing each roll with a wooden toothpick. Place the rolls on the lined baking tray. Brush the tops with the melted butter/ marg. Bake in the preheated oven for 15 minutes or until golden. I have served these salmon toasties with poached eggs for breakfast and are always well received.

BANANA NUT CAKE

Ingredients.....125gm of butter/ marg, 1 cup of castor sugar, 2 eggs, 1 cup of mashed bananas, 1 tsp of vanilla extract, 2 and 1/2 cups of self raising flour, 1/4 tsp of bi carb soda, 1/2 cup of water. Topping.....50gm of softened butter/ marg, 2 tbs of self raising flour, 2 tbs of castor sugar, 1 tsp of ground cinnamon, 2 tbs of granulated nuts. Preheat your oven to 180 deg C. Lightly grease a 23cm square pan and line the base with baking paper. Cream butter/ marg until light and fluffy in the bowl of your electric mixer. In a separate bowl add 1 tsp of vanilla extract, 1/2 cup of water and beat in the eggs one at a time. In another bowl mix together the flour and bi carb of soda. Add the cup of mashed bananas (approx 3 bananas), to the creamed butter/ marg mixture along with the egg mixture and the dry ingredients and beat well. Pour the batter into the prepared pan. Finally make the topping. Rub the butter/ marg into the flour, add the remaining ingredients and mix well. Place the topping over the cake batter and bake for 45 minutes or until tested with a skewer, that when inserted comes out clean. Oh the aromas wafting through while baking this cake are amazing as the cake itself is delicious.

SAVOURY AVOCADO AND LEMON MUFFINS

Avocados contain essential oils, vitamins and minerals which are so beneficial for our body's nervous system. Ingredients......2 medium avocados, peeled and roughly chopped, 1 tsp of lemon juice, 350gm of plain flour, pinch of salt, 1 tbs of baking powder, 2 lightly beaten eggs, 225ml of milk, 4 tbs of rice bran oil, 4 tbs of butter/ marg, melted, 1 and 1/2 tbs of lemon zest, 1 tsp of cracked black pepper. Preheat your oven to 180 deg C. Lightly grease a 12 hole muffin pan. Place the avocado in a bowl with the lemon juice and crush lightly with a fork... set aside. In a medium bowl mix the flour , baking powder and salt. Beat the remaining ingredients in the bowl of your mixer. Add this mixture to the flour mixture, stirring until nearly combined. Finally fold in the avocado mixture, do not overmix. Spoon the mixture into the prepared muffin pan. Bake in the preheated oven for 20 minutes or until the muffin tops are springy when touched. Remove from the oven and leave cool in the muffin pan for 5 minutes. NOw remove the muffins to a wire rack to cool completely. Store in an airtight container, these freeze well.

SWEET POTATO AND CARROT SOUP.

Today is the 2nd of October 25' and really wintry. So now I'm ready to share with you what is on the menu at The Manor tonight. Ingredients......2 tbs of rice bran oil, 1 medium onion, chopped, 1 dsp of minced ginger, 3 carrots diced, 2 sweet potatoes (Kumara), peeled and diced, 750ml of vegetable stock, 1 tbs of ground coriander, 1/4 tsp of chilli flakes (optional), cracked black pepper to taste, 1 tbs of minced garlic, chopped chives and crusty bread to serve. Heat the oil in a large saucepan over a medium heat. Add the chopped onion and cook, stiiring until tender. Add the ginger, carrots and sweet potatoes, continue to cook, stirring for 3 minutes. Add the stock and bring to the boil, reduce the heat to low add the coriander and chilli flakes ( if using), season with the cracked pepper. Contiunue to cook on a low heat until carrots and sweet potato are tender. Turn off the heat and let cool slightly. Use your hand blender and puree until smooth. Finally stir through the garlic. You can add a little water for a thinner consistency, it is your dish. Serve the soup warm/ hot sprinkled with chopped chives and crusty bread. What better for a late wintry night tea. Definately ..yum.