HONEY AND GINGER SCONE FINGERS

This is just another way to make something delicious from a simple scone dough. Ingredients.......2 cups of self raising flour, 30 gm of butter/ marg, 1/3 rd of a cup of minced ginger, 3/4 of a cup of milk, 2 tbs of honey, extra milk to glaze and castor sugar to sprinkle. Pre heat your oven to 200 deg C. Line an oven tray with baking paper. Mix the flour and a pinch of salt into a large bowl and add the butter/ marg. Rub the butter/ marg in with your fingertips, then stir in the minced ginger. Make a well in the centre of the flour mix. Place the milk and honey in a small saucepan and warm over a medium heat until the honey combines with the milk, do not boil. Pour the milk mix into the flour well and mix with a flat bladed knife using a cutting action, until the dough comes together in clumps. with floured hands gather the dough together and turn out onto a lightly floured work surface and pat into a smooth ball. Do not knead the dough or the scone fingers will be tough. Shape the dough into a 20 cm square. Divide the square into 3 equal strips, then cut each strip into 5 pieces. Place the fingers close together on the lined oven tray. Brush lightly with the extra milk and sprinkle with castor sugar. Bake in the preheated oven for 12 minutes or until the scone fingers have risen and are golden. Can be served warm or at room temperature.

SPAGHETTI CARBONARA

Ingredients......500gm of fresh spaghetti, 3 eggs, lightly beaten, 1/2 cup of cream, 1 cup of finely grated Parmesan, 2 tbs of canola/ rice bran oil, 2 tbs of minced garlic, 300 gm of bacon pieces. Cook the pasta in a large saucepan of boiling water until cooked, drain and keep warm. Mix together the eggs, cream and parmesanin a bowl and set aside. Heat the oil in a large frying pan. Add the bacon pieces and the garlic, cook over a medium heat until the bacon is cooked through. Add the pasta to the frying pan and toss to combine. Remove from the heat and and stir through the the egg mixture, the heat of the pasta will cook the egg. Season to taste with cracked black pepper. Serve warm.

JAM THUMBPRINT SCONES

Ingredients.......1 and 1/2 cups of self raising flour, 30 gm of butter/ marg, 1/2 cup of milk, 1/4 cup of strawberry jam, icing sugar to dust. Preheat your oven to 200 deg C. Line an oven tray with baking paper. Mix together the flour with a pinch of salt in a medium bowl and add the butter/ marg. Rub the butter/ marg into the flour with your fingertips. Make a well in the centre and add the milk. Mix with a flat bladed knife, using a cutting actio until the dough comes together in clumps. With floured hands until the dough comes together, lift out onto a lightly floured surface and pat into a smooth ball. Please dough not knead the dough or the scones will be tough. Shape the dough out to about a 2 cm thickness. Use a 4 cm cutter and cut into rounds. Gather the trimmings and shape into a 2 cm thickness without handling too much and cut into more rounds. Place the scone rounds close together on the prepared tray. Make a deep indentation in each scone round with your thumb and fill each cavity with the jam. Bake in the preheated oven for 10 minutes or until they are risen and golden brown on top. Dust with icing sugar to serve. I serve these with a dollop of cottage cream topped with a dob of strawberry jam.

MINI LAMB MEAT LOAVES.

Ingredients.....500 gm of lamb mince, 1/2 cup of breadcrumbs, 1 egg lightly beaten, 1 onion, grated, 1 zucchini, grated, 1/4 cup of pine nuts, 2 tbs of chopped parsley, 1 tbs of worcestershire sauce, 1 cup of tomato pasta sauce. Preheat your oven to 200 deg C. LIghtly grease an ovenproof dish. In a bowl, combine the mince, breadcrumbs, egg, onion, zucchini, pine nuts, parsley and Worcestershire sauce. Season to taste with cracked black pepper. Roll into 4 oval shaped meat loaves. Place 1 tbs of grated cheese in the centre of each meat loaf and reshape the meat loaves. Place the meat loaves in the prepared oven proof dish. bake in the preheated oven until browned, then pour over the pasta sauce and sprinkle with the remaining grated cheese. Continue to bake until the cheese has melted and the loaves are cooked thropugh. Serve with vegetables and or a salad.

ZUCCHINI AND POLENTA PATTIES WITH TOMATO SAUCE.

Ingredients....2 cups of water, 1 and 1/2 cups of polenta, 2 zucchini, grated, 1/2 cup of finely grated Parmesan, 1 tbs of finely chopped rosemary leaves, (8 cooked chipolatas and a green leaf salad to serve, optional.) Tomato Sauce....30 gm of butter/ marg, 1 small leek, finely sliced, 2 tbs of minced garlic, 400 gm can of diced tomatoes, 2 tbs of rice bran / canola oil. Bring the water to the boil in a medium saucepan over a high heat. Pour in the polenta and reduce heat to medium. Cook stirring until all the water is absorbed. Stir in the zucchini, Parmesan and rosemary. Season to taste with cracked black pepper to taste. Transfer the mixture to a large bowl, allow to cool and then divide into 8 even sized patties. To prepare the tomato sauce, melt the butter/ m arg in a frying pan over a medium heat. Saute the sliced leek and garlic until the leek is tender. Add the tomatoes and continue to simmer until the sauce thickens, set aside and cover to keep warm. Heat half the oilin alarge frying pan over a medium heat. Cook the patties, in two batches for 3 minutes on each side or until golden. Drain on paper towelling , cover to keep warm and repeat with remaining oil and patties. I like to serve the patties with the cooked chipolatas, warm sauce and salad leaves.

CAKE TOPPINGS (2).

Ginger And Lemon Glace Icing.... Place a 1/3 rd of a cup of icing sugar in a small bowl, add 1/2 tsp of ground ginger,20 gm of butter/ marg, 1 dsp of milk and 1 tsp of lemon juice. Mix to form a paste. Place the bowl in the top of a steamer saucepan, which has simmering water in the bottom pan. Stir the icing until smooth and glossy. Remove the bowl from the heat. Drizzle the icing over the cake or spread with a knife dipped in hot water for even covering. Do not reheat the icing. Lime Icing...... Place 2 cups of icing sugar, 80 gm of softened butter/ marg and 2 tbs of lime juice in a mixing bowl and mix with a wooden spoon, adding 1 tbs of water if the mixture is too dry. Spread the icing over the cake with a flat bladed knife. Orange Glace Icing....... Place 1 cup of icing sugar into a heatproof bowl, add 10 gm of softened butter/ marg, 1 tsp of grated orange rind and enough orange juice to make a soft pouring consistency. Place the bowl in top of a steamer saucepan , which has simmering water in the bottom pan. Stir until the icing is smooth and glossy. Remove the bowl from the heat, drizzle the icing over the cake and let it run down the sides. Butterscotch Frosting.... Place 20 gm of butter/ marg in a small saucepan with 95 gm of soft brown sugar. Stir over a low heat until the sugar dissolves, simmer for 2 minutes. Remove from the heat and add 1/3 rd of a cup of sour cream, stir through and set aside to cool. Place 100gm of cream cheese in a mixing bowl and beat with electric beaters until light and creamy. Gradually add the cooled butterscotch mixture, beating well after each addition. Caramel Icing.... Place 1 and 1/2 cups of icing sugar, 1 tbs of milk, 2 tbs of golden syrup, 30 gm of butter/ marg in a medium bowl and beat with a wooden spoon until smooth. Spread over the cake with a flat bladed knife.

CAKE TOPPINGS. (1).

The icing on the cake can make all the difference. Lemon Cream Cheese Icing.....this is the perfect icing for a carrot cake. Place 60 gm of cream cheese and 30 gm of butter/ marg in a small mixing bowl. Use electric beaters and beat until combined. add 1 tbs of lemon juice and 185 gm of icing sugar and beat until smooth. Chocolate Fudge Topping. Chop 150 gm of dark chocolate and place in a small saucepan with 90 gm of butter/ marg and 1/2 cup of condensed milk. Stir over a low heat until the chocolate and butter/ marg have melted and the mixture is smooth. Remove from heat and allow to cool until thick and spreadable. Chocolate Ganache Topping. Combine 60 ml of cream and 150 gm of dark chocolate in a small saucepan. Stir over a low heat until the chocolate has melted and the mixture is smooth. Remove from the heat and allow to cool. Pour the ganache over the cake, then smooth the top and around sides of the cake with a flat bladed knife. Coffee Buttercream Topping....this is the perfect topping for a butter cake. Dissolve 3 tsps of instant coffe granules/ powder in tbs of boiling water. Place 125 gm of butter/ marg and 1 and 1/2 cups of icing sugar in a mixing bowl. Using an electric mixer beat until pale and creamy. Add 1/2 tsp of vanilla extract, coffe mixture and 1 dsp of milk and beat until smooth and fluffy.

WHAT DO YOU KNOW…?

The answers to May's challenge... 1. Nouget. 4. Corallini. 2. Pepita. 5. Brownie. 3. Icing. 6. Aerate. June's Quiz Challenge For You.. 1. Usually served as an appetiser, entree, between courses, or with a main meal, sometimes as a meal by itself? 2. A large, rough textured fruit that will not ripen once it is picked? 3. A bright orange root, similar to ginger. When dried and ground it is used to flavour curries and pickles? 4. An early Autumn pear, some call it a ' Williams ' pear? 5. An aromatic, oval fruit with a thin waxy green skin, jelly like centre containing a few small edible seeds? 6. A tangy spread and pastry filling made with butter, castor sugar, eggs and lemon juice?

BBQ SAUCE.

Ingredients......2 tbs of rice bran/ canola oil, 3 tbs og minced garlic, 1 onion, finely chopped, 170 gm of tomato paste, 180 gm of apple cider vinegar, 5 tbs of soy sauce, 5 tbs of golden syrup, 1 tsp of Chinese five spice powder, 1 tbs of mustard, 5 tbs of honey, cracked black pepper and 200 ml of chicken stock. Saute the onion in the oil until tender and translucent. Add all the other ingredients, except for the stock and bring to the boil. Reduce the heat to a simmer. Little by little add the stock until the sauce thickens, but keep stirring all the time. Store in an airtight jar. the sauce can be served warm or cold. Once opened store in your refrigerator.

HELPFUL TIPS FOR YOU.

1. For softened butter in a hurry, grate and set aside for 10 minutes. 2. to gewt rid of lingering kitchen odours, bake orang peel in a preheated oven set at 160 deg c for 15 minutes. 3. Freeze unused pastry in a zip lock bag to prevent it from drying out.

CHICKEN LIVERS IN RED WINE AND THYME.

Ingredients......250 gm of fresh chicken livers, 3 tbs of rice bran / canola oil, 2 tbs of finely grated lemon rind, 3 tbs of minced garlic, 4 tbs of red wine, 1 tbs of fresh chopped thyme, cracked black pepper, rocket leaves and crusty bread, to serve. Rinse the chicken livers under cold running water, pat dry with kitchen paper. Heat the oil and grated lemon rind in a frying pan, add the garlic and cook, stirring over a medium heat for 3 minutes. Add the chicken livers, wine and thyme. Season with the cracked black pepper and continue to cook for 5 minutes. TO serve, arrange the rocket leaves on a serving platter. Remove the pan from the heat and spoon the chicken livers over the rocket leaves. Serve with crusty bread.

THE MANOR RISSOLE PASTRY PUFFS

8 prepared and cooked Manor rissoles, 2 sheets of puff pastry, 4 tbs of sweet chilli sauce, 8 cherry tomatoes, grated tasty cheese to top pastries. Preheat your oven to 200 deg C. Line a baking tray with baking paper. Slice each sheet of puff pastry into 4 equal squares. Place a tsp of sweet chilli sauce in the centre of each pastry square. Place a rissole on top and then turn the rissole over to make sure the rissole is lightly coated with the sauce. Fold the pastry square up around the coated rissole and top with a sprinkle of the grated cheese . Finish off the pastry puffs with a trimmed cherry tomato. Place the pastry covered rissoles on the prepared oven tray and bake in the preheated oven for 40 minutes or until the pastry is golden and risen. Cool on a wire rack . The pastry puffs can be frozen.

CARROT AND HONEY OATMEAL BISCUITS.

These biscuits are seriously good and easily prepared. I found this recipe in a paper from the 90's and these are the measurements as printed, please make sure you use a 250 ml measuring cup. Ingredients.....1 cup of plain flour, 1 cup of wholemeal plain flour,1 dsp of baking powder, 1/2 tsp of bi carb of soda, pinch of salt, 3 tsp of ground cinnamon, 125 gm of butter/ marg, 1 cup of runny honey, 2 eggs, lightly beaten, 2 cups of coarsely grated carrot, 1 cup of sultanas, 2 cups of rolled oats, 2 cups of granulated nuts. Preheat your oven to 180 deg C. Line 2 oven trays / 1 large oven tray with baking paper. In a large bowl mix together the flours, baking powder, bi carb of soda, salt and cinnamon. Beat the butter/ marg until soft and creamy. Add the honey and continue to beat until thick and smooth. Add the beaten eggs a little at a time alternating with the flour mixture . Now with the beater running on slow add the carrots, sultanas, oats and granulated nuts, mix well. Place tablespoons of the mixture in rough clumps on the prepared tray / trays about 2.5 cm apart. Bake in the preheated oven for 25 minutes or until golden brown. Remove to wire racks to cool.

THE MANOR RISSOLE RECIPE.

Ingredients....500 gm of premium mince, 1 x 50 gm packet of dried chicken noodle soup mix, 2 tbs of sweet chilli sauce, 1 tbs of minced garlic, 2 tbs of dried inions, 2 eggs, well beaten, 2 tbs of chia seeds, plain flour. In a large bowl mix together all the ingredients except for the flour. Mix with a wooden spoon or your fingers to blend evenly. Place a cup of flour into a medium bowl, place a sheet of baking paper beside the bowl to sit the rissoles on. Wet your hands to shape the mixture into balls. Roll the rissole balls through the flour and place on the baking paper to flatten to 3 cm/ 4cm thick. Cook in a lighty oiled pan on the stove top or on your bar be que.

CHICKEN PASTA WITH ZUCCHINI.

Ingredients......375 gm of fresh fettucine pasta, 4 medium zucchini, grated, 1 tbs of canola / rice bran oil, 500gm of stir fry / tender loin fillets, sliced, 1/2 cup of milk, 375 ml of evaporated milk, 2 tbs og minced garlic, 250 gm of grated tasty cheese. Cook the pasta in a pot of boiling water, until tender. Drain and set aside. Heat the oil in a large fring pan and saute chicken strips until golden and cooked through. Add the milk and evaporated milk along with the minced garlic, stir until the mixture boils. Add the grated zucchini and half the grated cheese. Add the cooked pasta to the chicken milk mixture and toss through. Top with the remaining cheese. Serve with a crusty bread and or a green salad.

APPLE CRUMBLE SLICE

Ingredients.......600 gm of plain flour, 295 gm of castor sugar, 375 gm of butter/ marg, melted. Apple filling.....50 gm of butter/ marg, chopped, 1 2 kg of Granny Smithh apples, peeled, cored and chopped, 135 gm of soft brown sugar, 1/2 tsp of ground nutmeg, 80 gm of sultanas, icing sugar for topping. Preheat your oven to 180 deg C. Lightly grease and line a 20 cm x 30 cm slice pan with baking paper. Place the flour, castor sugar and melted butter/ margarine a large bowl and mix well to combine. Press half the crumble mixture into the base of the prepared pan. Refrigerate for 15 minutes or until the crumble mix is firm. Remove from the refrigerator and bake in the preheated oven for 25 minutes or until light and golden. Remove from the oven and set aside. To make the apple filling, place the chopped butter/ marg , chopped apples, brown sugar, nutmeg and sultanas in a large saucepan over a high heat. Cover and cook for 5 minutes. Remove the lid and continue to cook until the apple is soft and the liquid has been absorbed. Spoon the filling over the crumble base. Top with the remaining crumble mixture and bake for 40 minutes or until golden brown. Allow to cool in the pan. Dust with icing sugar and cut into squares to serve.

RAINBOW MEATLOAF (GF)

Ingredients......1/ 2 cup of almond meal, 1 large carrot, 1 zucchini, 1 medium beetroot, 1 onion, chopped, 1 tbs of canola / rice bran oil, 500 gm of lamb mince, 1 egg, lightly beaten, small bunch of fresh thyme, leaves only, cracked black pepper to taste. Preheat your oven to 180 deg C. Line a loaf pan with baking paper. Heat the oil in a small frying pan along with the chopped onion and cook over a medium heat until tender. Grate the zucchini, carrot and beetroot into a large bowl. Add the cooked onion to the bowl along with the minced lamb and mix to combine. Stir in the beaten egg and the almond meal until the mixture is slightly firm. Add the thyme and season with cracked pepper. Transfer to the prepared loaf pan and bake in the preheated oven for 60 minutes or until golden on top.

FLOURLESS CHOCOLATE AND MINT BISCUITS

Many flavours team deliciously with chocolate, you can replace the peppermint crisps with 100 gm of of Snickers/ Mars bars, another flavour to consider is instant coffee powder. Ingredients.....2 cups of icing sugar, 1/2 cup of cocoa powder, pinch of salt, 2 egg whites, at room temperature, 1 tsp of vanilla extract, 2 x 35 gm peppermint crisp bars, chopped. Preheat your oven to 180 deg C. Line 2 baking trays with baking paper. Put the icing sugar, cocoa and salt in a the bowl of your mixer and whisk to blend. Add the egg whites and vanilla extract. Whisk until all the ingredients are thoroughly blended and the batter is thick and moist. Fold in the chopped peppermint crisp pieces. Drop heaped teaspoonfuls of the mixture on the lined trays, allow room for spreading . Bake in the preheated oven for about 12 minutes or until the tops are glossy and begin to crack. Do not overcook or the biscuits will become very brittle. They should have a slightly chewy centre. Cool the biscuits on paper on a wire rack.

PUMPKIN SOUP

Ingredients...... 1 kg piece of pumpkin, 60 gm of butter/ marg, 1 onion chopped, 1 litre of chicken stock, 185 ml of cream. Cut the pumpkin into manageable pieces, then cut off all the skin. Chop the peeled pumpkin into smaller pieces. Heat the butter/ marg in a large pot. Add the onion and cook gently until the onion is tender. Add the pumpkin and stock to the pot. Cover the pot and bring to a slow boil, then reduce the heat and simmer until the pumpkin is soft. At this stage you can mash the soup mixture with a potato masher, or for a very smooth texture puree the soup in a food processor or with a hand blender. Return the soup to the pot and add the cream, cracked black pepper to taste . Stir over a low heat until heated through. Serve with a dollop of sour cream, ( optional).

MINESTRONE SOUP.

Minestrone soup is a great way of using any leftover vegetables, also any small pasta shapes can be used. Canned butter beans or borlotti beans can be substituted for kidney beans. Ingredients......1 tbs of oil ( canola or rice bran), 1 onion chopped, 150 gm of chopped bacon pieces, 2 tbs of minced garlic, 1.25 litres of beef stock, 2 tomatoes, chopped, 1 carrot, chopped, 1 potato, chopped, 1 celery stick, chopped, 2 tbs of tomato paste, 1 zucchini, sliced, 100 gm of sliced green beans, 50 gm of macaroni, 2 tbs of chopped fresh parsley, 410 gm can of red kidney beans, finely grated Parmesan cheese, to serve. Heat the oil in a large pot and cook the onion and bacon until softened. Stir through the minced garlic. Add the stock, tomatoes, carrot, potato, celery and tomato paste. Stir though to combine and slowly bring to the boil over a medium heat, now reduce the heat and simmer for 20 minutes. Add the zucchini, green beans, macaroni and chopped parsley to the pot, simmer for 15 minutes. Rinse and drain the kidney beans and add to the pot. Heat through. Ladle the soup into serving bowls and sprinkle with the finely grated Parmesan cheese on top. Enjoy..

PEA AND HAM SOUP.

Pork bones are not available all year round in the supermarket meat section, but you will be able to get the bones from your local butcher shop. Ingredients.....440 gm of dried split green peas, 750 gm of ham bones, 2.5 litres of water, 1 celery stick including leaves, chopped, 1 carrot, chopped, 1 onion, chopped, 2 leeks sliced, 1 potato, chopped. Place the split peas in a large bowl and cover with water. Leave to soak overnight. Drain and place the peas in a large pot along with the ham bones, water, celery, carrot and onion. Cover the pot with a lid and slowly bring to the boil over a medium heat. Reduce the heat and simmer the soup for 2 hours or until the peas are very soft. Add the potato and leek and cook for a further 30 minutes, until the vegtables are tender. Remove the bones from the soup, allow to cool and then cut off all the meat . Finely chop the meat and set aside. Transfer the soup to a large bowl to cool, then push it through a large wire seive back into the pot. Stir through the meat and slowly reheat the soup to serve. It is optional, but you can garnish with a small sprig of carrot leaves to serve.

FRENCH ONION SOUP.

Ingredients.....1 kg of onions, about 6 onions, 60 gm of butter/ marg, 1 tsp of sugar, 30 gm of plain flour, 2 litres of beef stock, 1 stick of french bread, 60 gm of grated tasty cheese. Peel the onions and cut them into fine rings. Heat the butter/ marg.in a large pot. Add the onion rings and cook over a low heat for 20 minutes or until the onions are tender. Add the sugar and flour to the pot and cook, stirring for 2 minutes or until the mixture is just turning golden. Gradually stir in the stock and bring to the boil. Reduce the heat to a simmer and simmer over a low heat for 50 minutes. Season with cracked black pepper to taste. Slice the breadstick into 2 cm / 3/4" slices. Arrange the slices on a baking tray. Cook under a preheated grill until golden on one side. Turn the slices over and sprinkle each slice with the grated cheese. Cook under the hot grill until the the cheese has melted. Serve the soup topped with the grilled cheese toasts. Garnish with sliced chives( optional).

CREAM OF TOMATO SOUP.

Ingredients...1 tbs of rice bran oil/canola oil, 1 onion, finely chopped, 2 tbs of minced garlic, 3 x 400 gm cans of diced tomatoes 750 ml of chicken stock, 1 tbs of tomato paste, 1 dsp of soft brown sugar, 250 ml of cream. Heat the oil in a large pot, add the chopped onion and cook until tender. Add the minced garlic, stirring through. Add the tomatoes, stock, tomato paste and sugar to the pot. Bring to the boil over a low heat. Simmer the soup, partially covered with a lid for 20 minutes. Allow the soup to cool a little. Use a blender or a hand food processor to process to until smooth. Stir through the cream and reheat very gently over a low heat. Season with cracked black pepper to taste and dress with parsley.

A HEARTY VEGETABLE SOUP

Ingredients....220 gm of dried soup mix, ( dried soup mix is a combination of split peas, barley, lentils and dried beans. It is available from supermarkets and health food shops ), 2 tbs of rice bran oil/ canola oil, 1 large onion, finely chopped, 1 green capsicum,chopped, 2 zucchinis, sliced, 2 celery sticks, sliced, 125 gm of sliced mushrooms, 2 carrots, washed and sliced, 1 large potato, peeled and chopped, 500 gm of pumpkin, peeled and chopped, 2 litres of vegetable stock. Put the soup mix in a large bowl and cover it with cold water. Leave to soak for 8 hours. Heat the oil in a large pot and cook the onions until tender and lightly golden. Add the green peppers, zucchinis, celery and mushrooms. Add the potato, carrots and pumpkin and stir to combine. Pour in the stock. Drain the soup mix and add to the pot. Bring the soup to a slow boil over a medium heat. Partially cover the pot with a lid and simmer for about 45 minutes or until the vegeatables and soup mix are very soft. Season with salt and cracked black pepper to taste. Garnish with chopped parsley.

IT’S SOUP SEASON…CHICKEN NOODLE SOUP.

With a nourishing bowl of soup, a salad and some bread you have an easy, complete meal. Ingredients......2 litres of chicken stock, 1 onion, chopped, 175 gm of finely shredded cooked chicken, 150 gm of vermicelli, 2 tbs of minced garlic, 30 gm of chopped parsley. Put the stock in a large saucepan, add the garlic and chopped onion and cook over a medium heat until the onion softens. Add the shredded chicken and simmer for 2 minutes to heat through. Break the vermicelli into pieces and add them to the saucepan, cook until the noodles are tender. Stir the chopped parsley through the soup. Serve the soup hot. N.B Vermicelli noodles look like spaghetti but they are much thinner.

PIZZA MARGHERITA

Ingredients.......4 mini pizza bases, 2 tbs of olive oil, 400 gm can of diced tomatoes, 1 bay leaf, 8 chopped basil leaves, 1 tsp of dried thyme, 1 tbs of minced garlic, 150 gm of baby bocconchini cheese, thinly sliced. Preheat your oven to 210 deg C. Line two baking trays with baking paper. Place the pizza bases on the lined trays. Place the diced tomatoes, bay leaf, basil, garlic and thyme in a small saucepan along with 1 tbs of the oil in a small saucepan. Bring to a simmer over a low heat, stirring occasionally until thickened. Leave to cool and remove the bay leaf. Once cooled, spread the sauce over the bases, leaving a 3 cm / 1 and 1/4 " border. Arrange the sliced bocconcini over the top and drizzle with the remaining olive oil. Bake for 15 minutes or until crisp and bubbling. Serve warm.

MERINGUE DONUTS.

Ingredients.......5 cm/ 2" round cookie cutter, 2 egg whites, 115 gm of castor sugar, 5 tbs of whipped cream, strawberry / raspberry jam for spreading. Preheat your oven to 160 deg C. Line a baking tray with baking paper. Use a 2"/ 5 cm round cookie cutter to draw 10 circles on the baking paper. Beat the egg whites using an electric beater until stiff peaks form. Add the sugar, a tablespoon at a time, beating well after each tablespoon. Continue beating the mixture until thick and glossy, and the sugar has dissolved. Place the mixture in a piping bag fitted with a plain nozzle. Pipe around the inside edges of the marked circles on the baking paper. Place in the preheated oven and bake for 30 minutes or until meringues are pale and dry. Turn the oven off and leave the meringues to cool in the oven with the door slightly open. When the meringues are completely cooled, sandwich meringue pairs together with the jam and cream. All that is left to do, is enjoy..

RHUBARB AND CUSTARD MUFFINS

This recipe is for Maureen and Roel, who supply me with their homegrown rhubarb. Ken and I purchased 4 crowns of rhubarb, years ago in the Mornington Penisula. They were already a decade and half old when I transplanted them in my potted garden at The Manor, in 2016. I have 2 surving crowns that are struggling well into their second decade. Thank you for sharing the rhubarb from your garden. Ingredients.......185 gm of castor sugar, 300 gm of chopped rhubarb, 280 gm of self raising flour, 90 gm of custard powder, 125 gm of castor sugar, 1 egg , lightly beaten, 30 gm of butter/ marg, melted and cooled, 250 nml of milk. preheat your oven to 180 deg C. Line a standard 12 hole muffin pan with muffin liners. Combine the 185 gm of castor sugar and 250 ml of water in a small saucepan and stir over a medium heat. Add the rhubarb pieces.and and cook until tender. Transfer to a bowl, drain and cool, being careful not to break up the rhubarb. Mix together the flour and custard powder in a medium bowl. Stir in the 125 gm of castor sugar. In a separate bowl mix together the lightly beaten egg, butter/ marg and milk, add this to the dry ingredient mix. Fold until just combined. Fold in the rhubarb. Divide the mixture among the muffin liners. Sprinkle with sugar and bake in the preheated oven for 20 minutes or until golden. Cool for 5 minutes in the muffin pan, then transfer to a wire rack to cool completely.

VEGETABLES AND FRUIT GROWN IN THE BACK YARD GARDEN.

I have a very small back yard, but have a quince tree, lime tree, fejoia tree, grow rhubarb, rosemary, basil, oregano, parsley and saffron ....all in pots. I have just harvested my first homegrown pumpkins, grown from seeds germinated in the worm farm.

SUNKEN SUBS

Ingredients......4 hot dog rolls, 20 gm of butter/ marg, 1 tbs of minced garlic, 420 gm of tinned spaghetti in tomato sauce, 80 gm of chopped bacon pieces, 100 gm of grated tasty cheese. Preheat your oven to 180 deg C. Line a baking tray with baking paper. Cut the hot dog roll in half horizontally and place on the lined baking tray. Heat the butter / marg in a small pan. Add the minced garlic and cook for 2 minutes. Brush a little of the butter/ marg mixture on each half roll . Top with the spaghetti, bacon pieces and cheese. Bake in the preheated oven for 15 minutes or until the cheese has melted. These are always well received in The Manor.

CARAMEL SLICE.

Ingredients... Base....60 gm of plain flour, 60 gm of self raising flour, 90 gm of desiccated coconut, 100 gm of butter/ marg, 115 gm of soft brown sugar. Filling...30 gm of butter/ marg, 2 tbs of golden syrup/ honey, 400gm of sweetened condensed milk, Topping....150 gm of 70% cocoa chocolate, roughly chopped, 40 gm of butter/ marg. Preheat your oven to 180 deg C. Line a shallow 28 cm x 18 cm / 11"x 7" baking pan. Mix the flours together and stir in the coconut. Make a well in the centre. Combine the butter / marg and sugar in a saucepan and stir over a low heat until the butter/ marg has melted. Pour into the 'base' dry ingredients and stir well to combine. Press the mixture into the lined pan with the back of a spoon. Bake in the preheated oven for 10 minutes, then set aside to cool. To make the filling, combine the butter/ marg, syrup and condensed milk in a saucepan. Stir over a low heat until smooth, continue stirring for 10 minutes. Pour the mixture over the pastry base and bake for 20 minutes. To make the topping, place the chocolate and butter/ marg in a saucepan over a low heat and stir until smooth. Spread the chocolate mix over the caramel and leave to set. When set lift the slice from the pan and cut into squares.

HOW TO MAKE BREAD ROLLS.

Use bread flour, it is called strong flour. It comes in white, wholemeal and granary (mixed seeds). Yeast likes warmth to grow and this will help your bread rise. If all the equipment you work with are warm, such as the bowl and the room temp, this will help. Make sure the water you use is not too hot or this will kill the yeast and your bread won't rise. Okay, let's start. Ingredients.....25 gm of butter/ marg, 1 egg, beaten, 225 gm of strong white flour, 225 gm of strong wholemeal flour, 1 dsp of instant dried yeast, 1 tsp of salt, 1 tsp of brown sugar, 275 ml of warm water. Preheat your oven to 220 deg C. Line an oven tray with baking paper. Place the flour, yeast, sugar and salt in a bowl and rub in the butter with your fingertips. Make a well in the centre and pour the warm water in, mixing with a wooden spoon. Now use your hands to make the dough into a ball. Spread your work surface with flour and knead the dough by streching and folding the dough over and pressing your knuckles into the dough. Repeat the kneading proces for 5 minutes. Shape the dough into a ball and cut into 12 even sized pieces. Roll them into small balls. Place the dough balls on the prepared tray. Cover with cling wrap and leave in a warm / draught free spot for about 40 minutes or until they have doubled in size. When they have doubled in size, brush the uncooked buns with the beaten egg. Finally finish off with a scatter of seeds on the top of the buns. ( sesame, poppy, sunflower, pumpkin). Bake in the preheated oven for 20 minutes or until golden. You can serve your rolls fresh from the oven or cold with your favourite filling.

BAKED RICE CUSTARD.

This is dish is another golden oldie from years ago, but always well received and is a very comforting dessert. Ingredients.......75 gm of cooked white rice, 30 gm of sultanas, 3 eggs, 500 ml of milk, 125 ml of cream, 60 gm of castor sugar, 1 tsp of vanilla extract, ground nutmeg. Preheat your oven to 160 deg C. Grease a 1 litre casserole dish. Place the casserole dish in a large baking dish half filled with water. Place the cooked rice and sultanas in the casserole dish. In a large jug, whisk together the eggs, milk, cream, sugar and vanilla. Pour the egg mixture over the rice and sultanas. Place the casserole dish in the waterbath in the oiven. Bake in the preheated oven for 30 minutes. Stir the mixture gently with a fork and cook for a further 30 minutes, then stir again with a fork. Sprinkle the surface with nutmeg. Bake for a further 20 minutes or until the custard is just set. Serve warm or cold.

STUFFED PEPPERS ( CAPSICUMS).

Ingredients...... 2 large capsicums, mix the colours for a more colourful meal, 110 gm short grain rice, 1 tbs of oil, 1 onion, finely chopped, 2 tbs of minced garlic, 6 cherry tomatoes, chopped, 125 gm of tasty grated cheese, 25 gm of finely grated Parmesan cheese, 1/4 cup of fresh basil, chopped, 1/4 cup of fresh parsley, chopped. Preheat your oven to 180 deg C. Line an oven tray with baking paper. Slice the capsicums in half lengthways, remove the seeds and white membrane. Cook the rice in a large pot of boiling water until tender. Drain well and set aside in a mixing bowl to cool. Heat the oil in a frying pan and cook the onion until tender, stirring through the minced garlic. Add the onion and garlic mix to the rice, along with all the remaining ingredients. mix everything together and season with cracked black pepper to taste. Spoon the rice mixture into the capsicum shells, and place them on the prepared oven tray. Bake for 30 minutes in the preheated oven or until the capsicums are soft and the filling is golden on top.

FLOWERS…

Humans eat the flowers of brocoli and cauliflower plants. The sweet nectar in other flowers feeds birds, bats and bees. From this nectar bees make honey to feed their young and we eat their honey too.

BACON, SOUR CREAM AND CHIVES POTATOES.

Remember back in the 80's when baked jacket potatoes were all the rage? Well I am bringing them back ... Ingredients........4 medium potatoes, 50 gm of butter/ marg , cut into 4 cubes, 120gm of chopped bacon pieces, 80 gm of sour cream, 1 spring onion , green part only , sprinkle of fresh or dried chives. Preheat your oven to 190 deg C. Line an oven rack with baking paper. Srub the potatoes, rinse well and pat dry. Pearce the potatoes all over with a skewer. Place the potatoes on the prepared oven tray and bake intil the potatoes are soft all the way through when tested with a skewer. Cut a deep cros in the top of each potato. Squeeze the base of the potatoes gently to open the top up. Spoon a dollop of sour cream into each potato, top with the bacon pieces and sprinkle with chives.

HONEY FLAKES….

Ingredients.....5 cups of cornflakes, 2 ozs marg/ butter, 2 tbs of castor sugar, 1 tbs of honey. Preheat your oven to 160 deg C. Paper pattie pans. Melt the marg/ butter, honey and sugar over a low heat or in your microwave. Mix the combined liquid mix with the cornflakes. Spoon the combined mixture into the pattie pans. Bake in the preheated oven for 15 minutes or until golden.

SUNDAY BRUNCH

Ingredients..... 2 thin slices of bread, peanut butter, honey, 1 medium banana, mashed. Spread the slices of bread with peanut butter. Spread the mashed banana over one peanut butter covered slice. Drizzle honey over the mashed bananaa and top with the remaining peanut butter covered slice. Finish off the banana bread by heating the sandwich, in a lighly greased pan over a medium heat for 3 minutes on each side or until heated through. Enjoy with a cuppa of choice...

SEARED SCALLOPS ON RICE NOODLES WITH ASPARAGUS AND CHILLI SAUCE.

Ingredients.......3 bunches of asparagus, trimmed and halved, 375 gm of rice noodles, 4 spring onions, sliced thinly on the diagonal, 1 tbs of sesame oil, 30 large scallops, 280 ml of sweet chilli sauce. Heat a large pot of water to boiling. Drop in the asparagus and return to the boil, remove the asparagus after 5 minutes and set aside. Put the rice noodles into the boiling water and simmer for 3 minutes, drain through a colander. Mix through the sliced spring onions. Simmer the chilli sauce in a small saucepan. Heat the sesame oil in a frying pan over a high heat. Sear the scallops in batches for 1 minute on each side. To serve divide the noodles between the serving plates, top with asparagus and scallops. Spoon over the warmed chilli sauce and serve immediately.

BLUEBERRY NUT LOAF

Ingredients....250 gm of plain flour, 1 dsp of baking powder, 1/2 tsp of salt, 1/4 tsp of bi carb of soda, 1/4 tsp of ground nutmeg, 125 gm of raw castor sugar, 60 gm of granulated nuts, 2 eggs, lightly beaten, 4 tbs of milk, 125 ml of orange juice, 1 dsp of grated orange juice, 90 gm of butter/ marg, melted, 155gm of fresh blueberries. Preheat your oven to 180 deg C. Grease a loaf pan (8"x 4" / 20cm x 10cm) well. In a large bowl mix together the flour, baking powder, bi carb of soda, salt, nutmeg and sugar. Mix in the granulated nuts. Make a well in the centre of the dry mixture. In a medium bowl, mix the lightly beaten eggs with the milk, orange juice, orange rind and melted butter/ marg. Add the combined egg mixture to the flour mixture. Mixing until just combined. Gently fold in the blueberries. Pour the batter into the prepared loaf pan and bake in the preheated oven for 60 minutes or until golden and risen. Cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.

CHEESE AND BACON DAMPER

Ingredients......310 gm of self raising flour, 3 tbs of butter/ marg, 1 dsp of dried parsley flakes, 1 tsp of dried chives, 260 gm of grated tasty cheese, 150 gm of diced bacon pieces, 1 egg lightly beaten, 185 ml of milk. Preheat your oven to 180 deg C. Line a baking tray with baking paer. Place the self raising flour in a large bowl and rub the butter / marg in with your fingertips, until the mixture looks like breadcrumbs. Stir in the parsley flakes, chives, cheese and bacon pieces. Mix well to combibne. In a separate bowl combine the egg and milk. Stir the milk mixture into the flour and using a round blade butter knife mix to a soft dough. Turn the dough onto a lightly floured board and knead lightly. Shape the dough into a cob and cut a deep cross in the centre. Place on the lined tray and bake in the preheated oven for 30 minutes or until risen and golden.

GOAN PRAWN CURRY.

Ingredients........1 tbs of oil, 2 tbs of curry paste, 1 onion, finely chopped, 8 cherry tomatoes, chopped, 2 tbs of minced garlic, 1- 2 tbs of chilli flakes, 1 tbs of minced ginger, 2 tbs of tamarind paste, 80 ml of coconut cream, 500 gm of peeled and deveined prawns / shrimps. Heat the oil in a large frying pan and fry the curry paste till it is aromatic ( about a minute). Add the onion and fry until tender and golden. Add the chopped cherry tomatoes, chilli flakes, garlic and ginger. Fry over a low heat, stirring occasionally, for 10 minutes or until the oil separates from the sauce. Add the taramind paste to the pan and slowly bring to the boil. Add the coconut cream and stir to combine. Add the prawns / shrimps and bring everything slowly to the boil. This sauce is not very liquidy, but it needs to hot to cook the prawns / shrimps, simmer for 5 minutes or until they turn bright pink all over. Stir the mixture around while cooking. Serve with steamed rice / grains and or Indian breads.

CHOC ROUGH MUFFINS

Ingredients.......125 gm of butter/ marg, 125 gm of raw castor sugar, 2 eggs lightly beaten, 250 gm of self raising flour, 4 tbs of cocoa powder, 175 gm of choc chips, 45 gm of desiccated coconut, 185 ml of milk. Preheat your oven to 180 deg C. Grease a 6 hole, 1 cup capacity muffin tray. Beat together the butter/ marg and sugar until light and fluffy. In a separate bowl combine the cocoa and flour along with the coconut, choc chips and milk. Now add this mixture along with the beaten eggs to the butter/ marg mix. Mix until just combined. Divide the mixture evenly between the 6 muffin holes. Bake in the preheated oven for 35 minutes or until a skewer inserted comes oput clean. Turn out onto a wire rack to cool.

CHICKEN FOR DINNER…….

Ingredients......500 gm of chicken breast, 1/4 cup of plain flour, 1 egg, lightly beaten, 1 cup of quinoa flakes, cooking oil spray, your choice of cooked vegetables to serve. Preheat your oven to 180 deg C. Line a baking tray with baking paper. Slice the chicken breast into finger sized pieces. Place the flour in a snap lock bag, add the chicken pieces and shake to coat. Remove the chicken from the bag, dip into the beaten eggs and coat with the quinoa flakes. Place the coated chicken pieces on the lined tray and chill for 10 minutes. Spray the chicken with oil and place the in the preheated oven. Cook for 20 minutes until chicken is golden and cooked through. Divide the cooked vegetables between the serving plates and add the chicken to serve.

NUTELLA / HAZELNUT SPREAD RICE PUDDING

Ingredients..... 1 litre of milk, 20 gm / 1 and 1/2 tbs of castor sugar, 1 dsp of vanilla extract, 100 gm of aborio rice, 3 tbs of nutella / hazelnut spread. Bring the milk, vanill extract and sugar to the boil in a small saucepan. Reduce the heat and add the rice to the milk mixture and cook over a gentle heat until the liquid has been absorbed. Remove the saucepan from the heat and stir through the spread, making sure it is well combined. Divide the mixture between 4 dishes and leave to cool. Top with a swirl of the hazelnut nut spread to serve .

WHAT DO YOU KNOW ?

Here are the answers to April's challenge: 1. Drippings 4. Treacle 2. Plump 5. Water bath 3. Steam 6. Fudge Here is the May chellenge for you: 1. A confection made of egg whites, honey and nuts ? 2. Edible pumpkin seeds with husks removed? 3. A sweet edible coating? 4. Tiny tube shaped pasta used un soups? 5. Rich fudge like biscuit usually made with chocolate and cut into squares? 6. To incorporate air into food to make it lighter?

ZUCCHINI SLICE

Ingredients.....5 eggs, 1 cup of plain flour, 1 and 1/2 tsp of baking powder, 1/4 cup of rice bran/ canola oil, pinch of salt, 1/2 tsp of cracked black pepper, 2 cups of grated zucchini, firmly packed , 1 medium onion , finely chopped, 200 gm of diced bacon pieces, 1 cup of grated tasty cheese, 200 gm of feta cheese, finely chopped, 2 tbs of chopped fresh herbs, parsley and or basil. Preheat your oven to 180 deg C. Line a 22cm x 33 cm slice tray with baking paper. Whisk the eggs in a large bowl to combine. Add the flour, baking powder, salt, pepper, oil and whisk until smooth. Add the remaining ingredientsand stir until well combined. Spread the mixture evenly over the prepared tray. Bake in the preheated oven for 40 minutes or until the top is golden and a skewer inserted comes out clean. Cool in the tray then cut into slices to serve warm or cold. Store covered ion refrigerator for upto 3 days. To freeze , cut the cold slice into squares and individually wrap in plastic wrap and freeze for up to 3 months.

CHEESE AND APPLE SCONES.

Ingredients......210 gm of self raising flour, 1 tsp of baking powder, pinch of salt. 60 gm of fine oatmeal, 1 tsp of mustard powder, 1 tsp of brown sugar, 4 tbs of butter/ marg, 125 gm of grated tasty cheese, 1 apple peeled, cored and thinly sliced into pieces, 5 tbs of sour cream, extra sour cream for glazing. Preheat your oven to 200 deg C. Line a baking sheet with baking paper. Mix the flour, baking powder and salt together in a large bowl. Stir throught the oatmeal, sugar and mustard pwder. Rub in the butter/ marg with your fingertips until it resembles breadcrumbs. Fold in the cheese and apple and just enough sour cream to make a soft dough ... NOT a sticky dough. Turn the dough out onto a lightly floured surface and gently shape the dough out into a thickness of 1 "/ 2 cm. Cut out into 10 - 12 scones. Place the scones on the prepared baking sheet. Brush the tops of the scones with a little extra soured cream and dust lightly with oatmeal. Bake in the preheated oven until well risen and golden. Transfer to a wire rack to cool.

CHICKEN IN A GINGER SAUCE.

Ingredients.......30 gm of plain flour, 1/2 tsp of cracked black pepper, 8 chicken pieces, 30 gm of butter/ marg, 300 gm of ginger marmalade, 1 onion, chopped, 125 ml of bar be que sauce, 2 tbs of soy sauce, 60 gm of sliced and drained water chestnuts, 1 green capsicum, sliced into thin strips. Lightly spray the bowl of your slow cooker with cooking oil. Melt the butter/ marg in a large frying pan over a medium heat. Cook the chicken until lightly browned. Place the lightly browned chicken pieces in the bowl of your slow cooker and turn the cooking temperature to high. Combine the marmalade, onion, bar be que sauce and soy sauce in in a small bowl along with the cracked black pepper and mix well. Pour the marmalade mixture over the chicken pieces in the slow cooker. Add the water chestnuts and capsicum, cover the slow cooker and cook on high for 3.5 - 4 hours, until a skewer inserted into the thickest parts of the joints, sees the juices run clear. The aromas wafting from the slow cooker are so inviting... I serve this dish with steamed mixed grains, it is your dish, serve it as you like.

RAW CHOCOLATE BROWNIES

Ingredients......128 gm of almond meal, 60 gm of cocoa powder, 130 gm of crunchy peanut butter, 80 gm honey, 80 gm nutella. Line a 17cm x 11cm pan with baking paper. Combine all the ingredients in a bowl with a pinch of salt and stir well. Press the mixture into the prepared panand refrigerate for intil set. Slice to serve.