CAULIFLOWER SOUP.

Ingredients...1 small cauliflower divided into small flowerets,125 gm of diced ham pieces, 30 gm wholemeal flour, 125 ml of milk, 1/2 cup of cream, cracked black pepper to taste, 2 leeks, chopped, 1.5 litres chicken salt, 60 gm butter/ marg, 3 egg yolks, lightly beaten, 2 grated carrots. In a large soup pot, melt the butter/marg and mix in the flour, Add the stock and bring to the boil, stirring constantly. Add the cauliflower and carrots, stir through, add the chopped leeks and ham. Season with the cracked black pepper, add the beaten egg yolks and cream. Simmer gently until the cauliflower softens. Serve hot in warmed soup bowls.

JAPANESE BAKED CHEESECAKE ./ COTTON CHEESECAKE.

Ingredients....250 gm of cream cheese,60 gm of butter/ marg, 80 ml of milk, 145 gm of castor sugar, 6 eggs, at room temperature and separated. 1 tsp of vanilla bean paste,1 tbs of lemon juice, 50 gm of plain flour, 2 tbs of cornflour, 1/4 tsp of cream of tartar, 1 tbs of icing sugar, for dusting, whipped cream to serve, optional. Preheat your oven to 160 deg C. Grease and line a 22cm cake pan with baking paper. Place the prepared pan in a roasting pan. Melt the cream cheese, butter/ marg and milk in a small saucepan over a low heat, whisk until well combined. Remove the saucepan from the heat to coolfor 10 minutes. Whisk in half the castor sugar, egg yolks, vanilla paste and lemon juice. Add the combined flours and gently whisk to combine. Beat the egg whites with an electric beater until frothy, add the cream of tartar and beat until well combined . Gradually add the remaining castor sugar and continue beating until the mixture is glossy and and soft peaks have formed. Now gently fold in the cream cheese mixture into the meringue, a little at a time. Fold in gently to keep as much air in the mixture as possible. pour the mixture into the prepared pan. Add enough boiling water to the roasting pan to come halfway up the side of the cake pan. Bake in the preheated oven for 45 minutes or until the top is golden and the cake feels springy when touched in the centre. turn off the oven and leave the cheesecake in the oven with the door slightly ajar, to cool for 30 minutes. Remove from the oven to a wire rack to cool for another 30 minutes before removing from the cake pan. The cheesecake can be served warm or refrigerate for 2 hours to chill. Dust with icing sugar and serve with whipped cream if you like. The texture will become slightly creamier after refrigeration.

SALMON WITH BRAISED PUMPKIN AND SESAME CREAM.

Ingredients...60 ml of rice bran / canola oil, 2 onions, halved and sliced, 2 tbs of minced garlic, 1 tbs of minced ginger, 1 dsp of ground cardamon, 1 tsp of ground turmeric, 600 gm of pumpkin, peeled and cut into 1" / 2.5 cm chunks, 2 x 400 ml cans of diced tomatoes, 400 gm can of chick peas, drained, 6 x 200 gm skinless salmon or other firm fish fillets, 1 handful of coriander leaves, 1 and 1/2 tbs of sesame seeds. Sesame cream.....125 gm of Greek style yoghurt,1 tbs of tahini, 1 dsp of minced garlic, 1 tbs of lemon juice. First, prepare the sesame cream.... put all the sesame cream ingredients in a small bowl, mix together well and season to taste with cracked black pepper. Cover the bowl with cling wrap and refrigerate until needed. Heat the oil in a large saucepan over a low heat. Add the onion and saute till the onion softens. Add the garlic, ginger, cardamon, turmeric and pumpkin and saute until fragrant. Add the tomatoes and bring to a simmer, cover reduce the heat to low and cook until the pumpkin is tender, stirring occasionally. Season to taste with cracked black pepper and stir through the chick peas. Place the salmon/ white fish fillets in a single layer over the vegetable mixture. Cover and cook for 12 minutes , until the fish is cooked through. To serve , divide the mixture amongst warm plates and top each fillet with a spoonful of sesame cream and sprinkled with coriander leaves and sesame seeds. Delicious.

ICED TEA BUN

Ingredients.....2 cups of plain flour, 7 gm of instant dried yeast, 2 tbs of castor sugar, 1 dsp of grated lime rind, 1/2 cup of sultanas, 1/3 rd cup of lime juice, 1 egg, lightly beaten, 30 gm of butter/ marg, melted, 1/3rd cup of warm water. Glace Icing.....1 cup of icing sugar, 15 gm of butter/ marg, 1 tbs of boiling water, pink food colouring, optional, desiccated coconut, to sprinkle. Line a baking tray with baking paper. You will need to preheat your oven after you have knocked back the dough, later in the recipe. Place the flour into a large bowl, add the yeast, sugar, rind and sultanas. Stir to combine and make a well in the centre. In a separate bowl mix together the juice, butter/ marg, the beaten egg and most of the water. Add the wet mixture to the well in the dry mixture, mixing to a soft dough, add the remaining water if necessary. Knead the dough on a lightly floured surface, until smooth and elastic, ( to test press the dough, it should spring back without leaving a dent). Place the dough in a large, lightly oiled bowl, cover with a sheet of lightly oiled cling wrap and leave in a warm spot for 45 minutes or until well risen. Now it is time to preheat your oven to 180 deg C. Finally punch down the dough and knead for 1 minute. Shape the dough into a smooth ball and pat out into a round 25cm circle. Place the dough onto the prepared tray and let rise for 30 minutes. Mark the dough into 8 wedges using the edge of a ruler. Cook for 20 minutes in the preheated oven or un til golden brown and cooked through. The dough will sound hollow when tapped. Turn out onto a wire rack to cool and spread with glace icing and finish with a sprinkle of desiccated coconut. To make the icing, mix together the wAter and butter/ marg in a small saucepan over a low heat. When the butter/ marg has melted add the icing sugar and mix to a smooth paste, keep stirring over the low heat until the icing is glossy. tint with food colouring if wish.

LAMB AND CARROT KUKU

This recipe is originally from the Middle East and is delicious served with crusty bread and or a mixed leaf salad. Ingredients.....1 tbs of canola / rice bran oil, 1 onion, finely diced, 300gm of minced lamb, 1 tsp of ground cumin, 1 tsp of ground cinnamon, a pinch of saffron threads, 1 carrot, roughly grated, 1 handful of chopped coriander leaves, 1 small handful of freshly chopped mint, plus extra to garnish. 6 eggs, lightly beaten, plain yoghurt, to serve. Preheat your oven to 160 deg C. Liberally grease a 18cm / 7" round ovenproof dish. Heat the oil in a frying pan over a medium heat. Add the onion and saute until tender, add the lamb and cook until golden, breaking up the lumps with a wooden spoon. Add the cumin, cinnamon and saffron, cook until fragrant. Remove from the heat and stir through the carrot, coriander and mint. Finally pour in the eggs. Transfer the kuku mixture to the prepared ovenproof dish and bake in the preheated oven until the kuku is firm to touch. Cut the kuku into wedges and sprinkle with mint and a spoonful of yoghurt to serve.

MINTED GREEN PEA CHOWDER.

Ingredients......3 tbs of butter/ marg, 1 cup of chopped onion, 1 cup of diced and peeled potato. 4 cups of chicken / vegetable stock, 2 cups of frozen / fresh green peas, 125 ml of cream, 1/4 cup of chopped fresh mint. Melt the butter/ marg in a large saucepan over a medium heat. Add the onion and cook until the onion softens. Add the potato and stock , bring to the boil then reduce the heat to medium and simmer partially covered for 10 minutes. Add the peas and increase the heat and cook un til the potato is tender. Remove the pot from the heat and remove 1 cup of the pea mixture with a slotted spoon to a small bowl and set aside. Add the cream and the mint to the saucepan, stir through. Carefully process with a hand blender until smooth. Finally add the reserved pea mixture. To serve, heat and stir on medium until heated through. Season with cracked black pepper. This soup is like serving up summer with the flavour of fresh mint and sweet peas. Enjoy.

CHERRY BLOSSOMS

Ingredients.....2 cups of rice bubbles, 125 gm of glace cherries, chopped,1 cup of desiccated coconut, 1/2 cup of condensed milk, 90 gm of copha. Pink coloured coconut... a cup of desiccated coconut with a few drops of pink food colouring, using the back of a metal teaspoon work the colour through the coconut until the required colour is achieved. Mix together the rice bubbles, chopped cherries, coconut and condensed milk in a large mixing bowl. Melt the copha in a small saucepan over a low heat, allow to cool slightly, then stir this into the rice bubble mixture. Form the mixture into balls about golf ball size and toss in the pink coconut. Refrigerate in an air tight container.

LIVER AND SAUSAGE BROCHETTES (SKEWERS)

Ingredients...500 gm of calf's liver, 500 gm of chipolata / small sausages, 250 gm of button mushrooms, 185 gm of melted butter/ marg, cracked black pepper, 24 bay leaves, 24 cherry tomatoes. Preheat your griller to medium. Cut the liver into cubes. Leave the sausages and mushrooms whole. Pour 3/4 of the melted butter/ marg into a shallow bowl and roll the liver cubes in it, season with cracked black pepper. Thread the liver cubes, sausages, mushrooms, bat leaves and tomatoes on 8cm long skewers in alternating order. Use the remaining melted butter/ marg to brush over the bruchettes. Place the skewers under the griller and cook for 8 minutes on each side.

CHOCOLATE AND BANANA FOOL.

Ingredients.....115 gm of 70% cocoa chocolate, broken into small pieces, 300 ml of ready made fresh custard, 2 bananas. Place the chocolate pieces in a small bowl and meltin the microwave on high for 1- 2 minutes. Pour the custard into a medium bowl and stir through the melted chocolate to make a rippled effect. Peel and slice the bananas and stir them through the chocolate and custard mixture. spoon into 4 glass bowls/ glasses. Top with extra grated or flaked chooclate. Chill for 30 minutes before serving.

RED CENTRE SALAD.

Ingredients......2 tbs of rice bran / canola oil, 300gm of kangaroo fillet, 1 red onion sliced into rings, 3 cups of mixed salad leaves, 1 cup of sno pea sprouts, 1/2 cup of raw beetroot sliced into matchsticks, 50 ml of sour cream, 2 tbs of wholemeal mustard, cracked black pepper to taste. Heat half the oil in a large frying pan and cook the onion rings until tender. Set aside. Heat remaining oil and sear the kangaroo fillet, making sure not to overcook. Cut into thin slices. Place the salad leaves and sno pea sprouts into a serving dish. Soprinkle over the beetroot. place onion rings in the centre of the salad and top with kangaroo slices. In a separate bowl mix together the cream, mustard and pepper to dress the salad. You can replace the kangaroo fillet with beef fillet.

FEEL LIKE A BISCUIT CHALLENGE ?

Ingredients.. Butter/ marg, brown and white sugar, plain flour, vanilla extract, 2 eggs, salt, baking powder, granulated nuts, choc chops. WHAT? There is no mistake, it is my challenge to you... I am sharing with you the feeling for cooking. Preheat your oven to 180 deg C. Line 2 baking sheets with baking paper. Melt a cup of butter/ marg, it can be warm but not hot. Next stir in just enough white and brown sugar to form a thick paste. Add 2 lightly beaten eggs at room temperature. Now mix in enough flour to make a crumbly consistency. Do not forget to add the baking powder along with a little salt and the vanilla extract. You can use use hands to mix through. With clean hands knead in some granulated nuts and chocolate chips.... (eering on the side of there can never be enough chocolate). Form small balls with the biscuit dough. Flatten the balls a little and then place on the prepared sheets / trays. Bake in the preheated oven for 15 minutes, you can remove after 10 minutes if you are after a more fudgy biscuit. Remove to a wire rack to cool completely.

A MARSHMALLOW ADDICTION.

So well expressed by author Josephine Moon. "Very specifically the pink and white ones, they have this dry coating that cracks and crumbles when you first put them in your mouth. If you can resist from biting into them, they start to melt around the edges and when they are silky and stretchy and you cannot stand it any longer you bite down, the flavour of the raspberry and vanilla comes out. I love them covered in melted chocolate and think they are best frozen, yes frozen they go chewy and are so good." I also love marshmallows and use them in the no cook fruit cake and often eat as many as I use in the recipe.

AFTERNOON TEA

"There are few hours in life more agreeable than the hour dedicated to the ceromony known as afternoon tea".....Henry James, Portrait Of The Lady. CUCUMBER SALMON RIBBONS. Ingredients...12 slices of white sandwich bread, butter or margarine, 1 x 375 gm can of red or pink salmon, drained, 2 tbs of mayonnaise, 6 spring onions, finely chopped, 30 thin slices of cucumber. Mix together the salmon, mayonnaise and spring onions, season to taste with cracked black pepper. Lightly butter the bread. Spread the salmon mixture over 4 bread slices, top with another slice of bread, buttered side up. Divide the cucumber between the 4 slices, season to taste with cracked black pepper and close the sandwiches with the remaining bread. Remove crusts and slice into 3 ribbons. Makes 12 ribbons. PAPRIKA PEPPER PINWHEELS...... Ingredients.....8 slices of white sandwich bread, 1 red capsicum, seeded and sliced into strips, 1 tsp of paprika, 250 gm of cream cheese, lemon juice to taste, cracked black pepper to taste. Remove the crusts from the bread. Jion 2 slices together by overlapping along one edge, then roll them firmly with a rolling pin until flat. Beat together the cream cheese until smooth with the paprika, lemon juice and cracked pepper. Spread this mixture over the the bread slices. Place the capsicum strips along the mixture at intervals. Roll up firmly, cover and refrigerate until firm. Makes 12 pinwheels.

STEAMED SALMON WITH BURNT ORANGE SAUCE.

Ingredients......1 large orang, 110 gm of castor sugar, 1 tbs of rice wine vinegar, 4 x 200 gm salmon fillets.( You can use any firm white fish fillet.) Grate rind from the orange, you will need 1 dsp of orange rind, squeeze the juice from the orange, you need 1/4 of a cup of juice. Mix together a 1/3 of a cup of water and the sugar in a small saucepan over a low heat. Do not stir but bring to a simmer, until the mixture is a light golden colour. Remove the pot from the heat and let the bubbles subside. Now carefully stir in the rind and the juice.. Return the pot to a low heat. Stir until any pieces of carmarel have melted. Remove the pot from the heat and stir in the vinegar. Place the salmon fillets in a large steamer pot over simmering water. Steam covered for 15 minutes. To serve drizzle the salmon with the burnt orange sauce and salad / vegetables, as you desire.

PEANUT BUTTER FUDGE.

Ingredients.....2 cups of peanut butter, (either crunchy or smooth), 1 and 1/3 rd cup of solid coconut oil, 2/3 rds of a cup of honey, 1 dsp of vanilla extract. You can substitite the peanut butter for Tahini or Nutella. Line a square 23 cm pan. Place all the ingredients in a small saucepan and heat over a low heat till melted. Pour the mixture into the prepared pan. Place in the refrigerator to set, about 4 hours. Remove from the tray and slice. Keep in an airtight container in your refrigerator. Peanut butter fudge can be frozen.

TOSCA CAKE.

Ingredients.......2 eggs, lightly beaten, 3/4 of a cup of castor sugar, 60 gm of butter/ marg, 1/3 rd of a cup of milk, 1 cup of plain flour flour, 1 dsp of baking powder. Topping.....60 gm of butter/ marg, 1/4 of a cup of castopr sugar, 90 gm of slivered almonds, 1 tbs of plain flour, 1 dsp of milk. Preheat your oven to 180 deg C. Grease and line a 23 cm round or square pan. Beat the eggs and sugar until thick and creamy. Melt the butter/ marg and add the milk, then beat into the egg mixture. Mix together the flour and baking powder and stir into the batter. Spoon into the prepared pan. Bake in the preheated oven for 30 minutes. In the meantime, prepare the topping. Melt the butter/ marg in a small saucepan and add the rest of the topping ingredients and stir over a low heat until well combined. Spread the topping over the top of the cake and return to the oven for 10 minutes. Leave in the pan for 5 minutes before carefully removing to a wire rack to cool.

KALE SALAD WITH HONEY LEMON VINAIGRETTE

Ingredients......1 bunch of kale, 1/2 lemon, reserving the other half for the vinaigrette, pinch of sea salt. Vinaigrette.....1 tbs of honey, juice of 1/2 lemon, pinch of cracked black pepper, 1/4 cup of olive oil. Honey Nut Topping....2 tbs of honey, 1/2 cup of granulated nuts. Wash and dry the kale and tear into small pieces. Place the torn kale in a large bowl and squeeze over the lemon juice , sprinkling over the sea salt. Gently massage the lemon and salt through the kale., this mixture will soften the kale slightly. Now prepare the vinaigrette. in a small boowl mix together the honey, lemon juice , pepper and oil. Whisk gently until combibned and pour over the kale. To prepare the honey nut topping, line a baking tray with baking paper. Place the honey and nuts in a small pan over a low heat and stir until the honey becomes liquid. Pour the mixture over the baking paper and let it stand for 60 minutes or until it solidifies. Then break into small pieces and sprinkle over the top of the kale salad.

PRAWN JAMBALAYA.

Ingredients.....500 gm of shelled and deveined prawns, 150 gm of diced ham, 2 tbs of minced garlic, 1 onion, chopped, 1/2 green capsicum, chopped, 1/2 red capsicum, chopped, 1/2 cup of celery, chopped, 1 x 400gm can of diced tomatoes, 500 ml of chicken stock, 1 dsp of dried garlic flakes, 1 dsp of dried thyme leaves, cracked black pepper to taste, sriracha chilli sauce to taste, 180 gm of long grain rice. Heat a large frying pan and use cooking spray to grease the pan. Add the prawns and ham and cook until the prawns turn orange. Remove to a plate and keep warm. Using the same pan add the garlic, onion, capsicums and celery cook until softened. Add the tomatoes, stock, spices and sriracha sauce and slowly bring to the boil. Finally add the rice and simmer for 20 minutes until tender and the moisture has been absorbed. To serve, place the rice mixture on a serving dish and top with the ham and prawns. This is a really tasty dish.

NUT MERINGUE SLICE

Ingredients......125 gm of butter/ marg, 1 egg lightly beaten, 1 and 1/2 cups of self raising flour, 1/2 cup of apricot jam. Topping....3 egg whites, 1/2 cup of castor sugar, 120 gm of granulated nuts. Preheat your oven to 180 deg C. Line a 30 cm x 20 cm pan with baking paper. Beat the butter/ marg and sugar in a large bowl with electric beaters until light and creamy. Add the beaten egg gradually along with 1 dsp of the flour beating well after each addition. Now using a large metal spoon add the rest of the flour and stir until just combined and the mixture is ALMOST smooth. Press the mixyure into the prepared pan and smooth the surface. Spread the pastry evenly with the jam. Now let's make the topping. Beat the egg whites in the dry bowl of your electric mixer until firm peaks form. Add the sugar gradually, beating continually until the mixture is thick and glossy and the sugar is dissolved. Carefully fold in the nuts with a wooden spoon. Spread the meringue mixture evenly over the slice base. Bake in the preheated oven until the pastry is cooked and the meringue is set, about 35 minutes. Carefully remove to a wire rack and allow to cool completely, before slicing into fingers to serve. Dust with icing sugar to serve.

SAUSAGE AND BEAN CASSEROLE

Ingredients.....8 flavoured sausages, 2 tbs of rice bran/ canola oil, 1 large onion, chopped, 3 tbs of minced garlic, 1 green capsicum, deseeded and chopped, 400 gm can of diced tomatoes, 2 tbs of tomato paste, 400 gm of cannellini beans, mashed potatoes / steamed rice to serve. Spray a large frying pan with cooking oil and heat over a medium heat. Prick the sausages all over with a metal skewer. Add the sausages to the warmed pan and cook until evenly browned. Now remove the sausages from the frying pan and keep warm. Wipe the pan clean with kitchen paper. Heat the oil in the frying pan and add the onion, capsicum and minced garlic, stirring occasionally until the onion softens. Add the tomatoes to the frying pan, stirring occasionally until slightly thickened. Stir in the tomato paste, cannellini beans and the sausages. Cook until the mixture is piping hot. Add 4 tbs of water if the mixture becomes a little dry during cooking. Season to taste with cracked black pepper. Serve with mashed potato or steamed rice.

CORN MUFFINS

Ingredients.....1 and 1/2 cups of self raising flour, 1 cup of polenta, 2/3 rds of a cup of corn kernals, 1/2 cup of creamed corn, 1 cup of milk, 2 eggs, lightly beaten, 125 gm of butter/ marg , melted and cooled. Preheat your oven to 200 deg C. Lightly spray a 12 hole 1/2 cup muffin pan with cooking oil spray. Place the flour and 1/4 tsp of salt into a large bowl. Stir in the polenta and the corn kernals. Make a well in the centre. In a separate bowl mix together the creamed corn, milk and eggs, then pour into the well. Finally add the melted butter/ marg, fold in gently with a metal spoon until just combined. DO NOT overmix, the mixture should be lumpy. As I always remind you, over mixing will make your muffins tough. Fill each muffin hole 3/4 full with the batter. Bake for 25 minutes or until the muffins have risen, golden and coming away from the sides of the pan. Allow to cool slightly in the pan before gently loosening each muffin with a flat bladed knife and lift onto a wire rack. Serve warm or at room temperature. These are really delicious.

CHICKEN WITH CHILLI AND BASIL

Ingredients......1 onion, diced, 1 tbs of rice bran/ canola oil, 450 gm of chicken fillet, diced, 1 tbs of chilli flakes, 1 tbs of soy sauce, 1 tbs of soft brown sugar, 2 tbs of fish sauce, 1 cup of fresh basil leaves, torn. Heat the oil in a medium frying pan and stir fry the onion, now follow with the diced chicken breast and stir fry until golden brown all over. Add the chilli flakes, soy sauce, sugar and fish sauce, stir fry for 2 minutes until combined. Add the torn basil leaves and stir through until well combined. Stir with steamed rice / grains. Simple and delicious.

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, 1/4 of a cup of minced ginger, 3/4 of a cup of milk, 3 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.

3

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.