ICE CREAM PUDDING.

Ingredients....1 litre of vanilla ice crea, softened. 1 cup of dried apricots, finely chopped, 1/4 cup of coffee liqueur, 1/2 cup of granulated nuts. Chocolate fudge sauce....Ingredients.... 100gm of 70% cocoa chocolate, 1/2 cup of crea. Place the ice cream in a large mixing bowl. Add the chopped apricots, liquer, granulated nuts and mix well with a wooden spoon. Spoon the combined mixture into a 6 cup capacity bowl lined with plastic wrap. Place in the freezer overnight. To preprae the fudge sauce: place the chocolate in a small saucepan and cook over a low heat until melted. Gradually add the cream and stir to combine. Leave to cool for 10 minutes before serving. Serve the ice cream pudding cut into wedges with a drizzle of chocolate fudge sauce.

GOULASH SOUP.

This is a 'souped' up version of the Hungarian dish Goulash, in keeping with tradition, serve this soup with sour cream. Ingredients......2 tbs of plain flour, 1 tsp of paprika, 1 tsp of ground black pepper, 500 gm of stewing steak, trimmed of fat and cut into 1' / 2.5 cm cibes, 1 tbs of canola / rice bran oil, 1 onion, chopped, 60 ml of water, 1 tsp of minced garlic, 4 cups of beef stock, 1 tsp of caraway seeds, 1 x 400 gm of diced tomatoes, 1 x cup of chopped carrot, 1 x cup of diced swede, 1 x cup of potato, sour cream to serve. Place the flour, paprika, pepper in a large resealable plastic bag . Add the beef, seal the bag, toss until coated. heat the oil in a large saucepanover a medium high heat. Add the beef. Heat and stir until the beef is browned. Reduce heat to medium. Add the onion and stir until the onion starts to soften. Add the water, scraping any brown bits from bottom of the pot. Add the remaining ingredients and bring to the boil, simmer partially covered for 75 minutes or until the beef and vegetables are tender. Cover the saucepan with the lid and let stand until 30 minute before you are ready to serve, then heat gently until warmed through. Ladle into bowls and top with sour cream to serve.

FLOURLESS FUDGE CAKE

Ingredients.....200 gm of butter / marg, 75 gm of cacao, 6 eggs, lightly beaten, 220 gm of raw castor sugar, 120 gm of almond meal. Preheat your oven to 160 deg C. Line a 20 cm springform pan with baking paper. Melt the butter in a bowl in the microwave in 10 second increments, then stir in the cacao until smooth. Place the eggs and sugar in the bowl of your electric mixer and beat until doubled in volume. Add the cacao mixture and gently fold through the almond meal to combine. pour the mixture into the prepared pan. Bake in the preheated oven for 40 minutes or until just set. Allow the fudge cake to cool in the pan then carefully remove the sides of the pan and dust with extra cacao.

CHICKEN, ZUCCHINI AND FETA MEATBALLS.

Ingredients.....360 gm / 3 cups of coarsley grated zucchini, 500 gm of chicken mince, 2 cups of cooked red quinoa, 2 tbs of minced garlic, 1 tbs of minced ginger, 150 gm of feta cheese, crumbled, 20 gm of finely grated Parmesan, 1/4 cup of finely chopped flat leafed parsley, 1 dsp cracked black pepper, store bought basil pesto and fresh basil leaves to serve. Preheat your oven to 200 deg C. Line an ovenproof baking tray with baking paper. Place the zucchini, chicken, ginger, garlic, quinoa, parsley and cracked black pepper in a large bowl and mix well to combine. Add the feta and Parmesan and mix till just combined. Roll tablespoons of the mix into balls and place on the prepared tray. Place in the preheated oven and cook until golden and cooked through, turning the balls after 10 minutes. Serve the meatballs with the pesto and basil leaves.

GINGER MARMALADE SCONE LOAF.

Scones are easily prepared as is this scone loaf. Ingredients......Make a basic scone dough, ( everyone has their own favourite ),1 tsp of salt, 60 gm of butter / marg, 3 cups of self raising flour, 1 and 1/4 cups of milk, 3 tbs of ginger marmalde and 2 extra tbs of ginger marmalade. Line a large loaf pan with baking paper. Preheat your oven to 220 deg C. Place all the ingredients in the bowl of your mixer and using the bread hook / paddle. Mix to a soft, sticky dough. Turn out onto a lightly floured board and knead lightl, until the dough becomes less sticky. Now shape the dough into rectangle about 2 cm / 3/4 " thick. At this stage you can cut rounds out of the dough to make ginger marmalade scones or continue on with the following steps.... Spread the extra marmalade over the dough. Roll the dough up from the wide side and place the log seam side down in the the lined pan. Place in the preheated oven and cook for 25 minutes or until golden brown. Transfer to a wire rack to cool....and just like scones serve for any occasion, sliced and buttered or with thickened cream and a dob of marmalde or jam, along with a good pot of tea or coffee.

PORK, SPINACH AND CELERY SALAD WITH APPLE DRESSING

Ingredients....2 tbs of hoisin sauce, 600 gm of pork fillet, 100 gm of baby spinach leaves, 100 gm of celery, thinly sliced, 60 ml of apple juice, 60 ml of honey, 1 tbs of lemon juice. Let's begin with preparing the apple dressing...Combine the apple juice , honey and lemon juice. Set aside. Heat a large non stick frying pan over a medium high heat. Brush the hoisin sauce over the pork fillet and cook for 5 minutes each side or until cooked through. To serve, arrange the spinach and celery on serving plates, slice the pork and arrange on top. Spoon over the dressing.

FRUIT LOAF

Ingredients.....450 gm of strong white flour, plus extra for dusting, pinch of salt, 115 gm of butter / marg, 1 dsp of mixed spice, 7 gm of easy blend dried yeast, 115 gm of raw castor sugar, 110 gm of currants, 110 gm of sultanas, 60 gm of mixed peel, finely grated rind of 1 lemon, 1 egg, lightly beaten, 150 ml of warmed milk, canola oil spray. Mix the flour, salt and mixed spice in a non metallic bowl and rub in the butter / marg until the mixture resembles breadcrumbs. Stir in the yeast, sugar, dried fruit, mixed peel and lemon rind with a wooden spoon. Add the egg and warm milk, mix to form a soft dough. Turn the dough out onto a lightly floured work surface. Clean the non metallic bowl and lightly flour it before adding the dough. Cover the bowl and leave to rise in a warm place for 2 hours. Now preheat your oven to 180 deg C. Lightly oil a 900 gm loaf pan. Knead the dough again briefly, then place in the prepared pan. Cover and let rise for 20 minutes. Bake in the preheated oven for 1 hour 10 minutes or until the loaf is golden and well risen. Leave to cool in the pan before removing to slice and serve. This loafs keeps well in an airtight container and is also freezer friendly.

PARMA STYLE ASPARAGUS.

Ingredients......1.5 kg asparagus, washed and trimmed, 140 gm of butter / marg, 110 gm of grated Parmesan cheese, dried garlic flakes. Preheat your oven to 180 deg C. Lightly grease an oven proof dish with cooking oil spray. Steam or boil the asparagus for 7 minutes, drain carefully and arrange in layers in an ovenproof dish. Distribute the butter / marg, garlic flakes and grated Parmesan between each layer. Place in the preheated oven for 25 minutes or until golden on top. Serve as a side dish with chicken, beef or fish.

ALMOND JELLY WITH ORANGE SEGMENTS.

A healthy wellbeing dessert..... Ingredients......450 m l of boiling water, 7 tsp of powdered gelatine, 375 ml of light evaporated milk, 1 tsp of almond essence, 2 tsp of powdered sugar, I used stevia, 4 oranges, segmented, 1/4 cup of mint leaves. Pour the water into a bowl and add the gelatine and whisk with a fork to dissolve. Add the evaporated milk, almond essence and stevia, mix well. Pour into 6 small ramequins and refrigerate till set. Befrore serving toss the orange segments with the mint. Either serve the jellies in the ramequins or turned out onto plates with the orange segments and mint leaves.

LATKES

Latkes are grated potato cakes that are cooked in oil until they are crispy on the outside and tender inside. Ingredients.....6 All rounder / Sebago potatoes, 1 onion, 2 eggs, lightly beaten, 3 tbs of plain flour, 1/2 tsp of salt, 1/2 tsp of baking powder, 1 tsp of cracked black pepper, 1 tso ground cumin, 1 tsp of ground turmeric, 1/2 cup of peanut oil. Peel and grate the potatoes and onion. Squeeze out any excess moisture and transfer to a large bowl. Stir through the lightly beaten eggs. In a separate bowl mix together the flour, salt, baking powder, cracked black pepper, cumin and turmeric. Stir this mixture through the potato mix, stir well to combine. Place the oil in a large frying pan and heat over a medium heat. Place heaped tablespoons of the potato mix in the hot oil, flatten slightly. Cook on both sides until brown and crisp. Remove the latkes to paper towelling to drain. Traditionally, latkes are served with an apple sauce that has been infused with cinnamon and grated lemon rind. Latkes go well with grilled tomatoes and a green leaf salad for lunch or as a base for poached eggs for Sunday brunch.

WHAT DO YOU KNOW?

Here are the answers to September's challenge..... 1. Sandwich... 4.Hummus..... 2. Korma... 5.Coriander..... 3. joint... 6. Kosher....... Here is my October challenge for you...... 1. Refers to one or more edible trimmings added to a dish to enhance its appearance and or flavour? 2. Large pretzel shaped pastry, traditionally flavoured with cardamon and served at Christmas? 3. The science of gourmet food and drinks? 4. Colourless alcoholic drink made with fermented rice? 5. To preserve meat or fish by hanging in smoke, or by salting or drying? 6. Yoghurt based salad like side dish served as a cooling accompaniment to curries?

SPICED BEETROOT

Ingredients.....1 tbs of canola / rice bran oil, 2 tbs of minced garlic, 1 dsp of minced ginger, 1 tsp of ground cumin, 1 tsp of ground coriander, 1 tsp of chilli flakes, 625 gm of cooked beetroot, cut into wedges, 150 ml of coconut milk, 1 tsp of ground cardamon, grated rind and juice of 1 lime, handful of chopped fresh basil, cracked black pepper to taste. I used the precooked whole beetroots available in the fresh vegetable section of my local supermarket. Heat the oil in a large frying pan. Add the garlic, ginger, cumin, coriander and chlli flakes. Stir fry for 2 minutes until aromatic then add the beetroot wedges and stir until well incorporated. Now add the coconut milk, cardamon, lime rind and juice. Cook over a medium heat for 3 minutes. Stir through the fresh basil and season with the cracked black pepper. Serve hot, warm or at room temperature.

CHAI CUPCAKES.

I love chai. Chai is a spiced Indian tea made with frothy creamy milk, almost like an Indian cuppuccino! This cupcake recipe captures its light, spicy flavour. Ingredients..... 225 gmn of self raising flour, 1/4 tsp of baking powder, pinch of salt, 1 tbs of chai tea powder, 60 gm of butter / marg, at room temp, 150 gm of raw castor sugar, 2 egg whites, 150 ml of buttermilk ( 140 ml of milk with 10 ml of white vinegar). Preheat your oven to 180 deg C. Place 12 paper casings in a a muffin pan. In a medium bowl, mix together the flour, baking powder, salt and chai powder. In a separate bowl beat the butter / marg and sugar until smooth. Add the egg whites slowly, beating well. Slowly add the flour mixture and finally the buttermilk, mix until combined. Spoon the batter into the cases. Bake in the preheated oven for 20 minutes or until a skewer inserted comes out clean. Remove the pan from the oven, cool for 5 minutes. Remove the cupcakes to a wire rack to cool completely. Seriously delicious.

SUGAR FREE GRAIN MUFFINS.

These muffins contain non refined sugar and are full of fibre. Ingredients......150 gm of mixed grain cereal,( I used All Bran), 450 ml of boiling water, 175 gm of plain flour, 1 tbs of baking powder, 4 tbs of honey, pinch of salt, 1 egg, lightly beaten, 90 ml of rice bran/ canola oil. Preheat your oven to 200 deg C. Grease and or line a 12 cup muffin pan. In a medium bowl, mix the cereal and water. Set aside for 20 minutes for the cereal / grains to absorb. Mix together the flour and baking powder. In a large bowl, beat the honey, salt, egg and oil. Slowly add the flour and cereal, mix well to combine. Spoon the mixture into the prepared muffin pan. Bake in the preheated ovenfor 20 minutes. Remove the muffin pan from the oven and let stand for 5 minutes. Remove the muffins and cool on a wire rack. Store in an airtight container, these muffins are also freezer friendly.

DUKKAH

Ingredients......50 gm of sesame seeds, 1 tbs of coriander seeds, 1 dsp of cumin seeds, 1 tsp of ground cumin, 1/2 tsp of fennel seeds, 1/2 tsp of salt, 1/2 tsp of cracked black pepper, 80 gm of granulated nuts. Combine the seeds, spices, salt and cracked black pepperin a pan. Stir over a low heat until the seeds are toasted. Cool completely. Combine the nuts and seed mixture in the bowl of your processor and process until the mixture resembles a coarse powder. Serve the dukkah with turkish bread and olive oil for dipping. This mix also makes for a delicious crumb for chicken schnitzel.

ZUCCHINI, CHILLI AND BASIL ROLLS

These rolls can be served as a starter, I serve them alongside grilled fish and salad. They are sure to please, however you serve them. Ingredients.....2 medium zucchini, 250 gm of ricotta, 1/3 rd of a cup of sweet chilli sauce, 12 fresh basil leaves. Use a vegetable peeler to peel 12 even ribbons from the zucchini. In a non stick pan, over a medium heat, grill the zucchini ribbons for 10 seconds on each side. Remove and lay the ribbons out flat to cool. At the base of each ribbon place a spoonful of ricotta, a small dollop of chilli sauce and a basil leaf. Roll the zucchini ribbon up over the filling, repeat with remaining ingredients. Sprinkle lightly with cracked black pepper and Italian herb mix.

COCONUT SLICE

Ingredients....4 cups of shredded coconut, 1 cup of maple syrup, 8 tbs of coconut oil, melted, 1 tbs of vanilla extract, 1/2 tsp of salt. Line a square 24 cm pan with baking paper. place all the ingredients in a large bowl and mix until well combined with a slightly sticky cocsistency. Scrape the mixture into the lined pan and press down firmly to create a smooth, even finish. Transfer to your refrigerator to set, about 90 minutes. When firm remove and slice into squares. The slice is best kept in your refrigerator and is also freezer friendly.

FLAVOUR FILLED CHICKEN MANGO LOAF.

Ingredients.....500 gm of chicken mince, 2/3 rds of a cup of chopped onion, 2/3rds of a cup of frozen mixed vegies, 1 cup of panko breadcrumbs, 1 tsp of ground cumin, 1 tsp of ground coriander, 1 tsp of ground turmeric, 2 tbs of chopped fresh mint / 1 tbs dried mint, 1 egg, lightly beaten, 8 fresh whole mint leaves, 4 tbs of mango chutney. Preheat your oven to 180 deg C. Line a loaf pan ( 11 cm x 21 cm ) with baking paper, so the paper overhangs the ends. Put the chicken mince, frozen mixed vegies, chopped onion, breadcrumbs, spices, mint, 2 tbs of mango chutney and egg in a large bowl. Mix well to combine. Press the chicken mixture into the prepared pan. Spread the remaining 2 tbs of mango chutney over the top. Press the whole mint leaves down the centre of the log. Bake for 50 minutes in the preheated oven or until tender. Oh the aromas wafting through the kitchen. Drain off any excess liquid and remove the chicken loaf from the pan. Serve hot or cold. I love to serve this chicken loaf with mashed potatoes or if I am serving it cold, it is perfect with sliced cucumber and plain yoghurt.

BANANA, CHOC HAZELNUT SMOOTHIE.

One of the ingredients in this recipe is oat bran, oat bran is available in all major supermarkets. You can substitute rolled oats or quick oats, just blend the quick oats / rolled oats until you get a coarse powdery mixture. Ingredients.....2 medium ripe bananas, 2 tbs of oat bran, 2 tbs of hazelnut chocolate spread, 500 ml of chilled milk, 1/2 cup of vanilla ice cream. Put the bananas, oat bran, chocolate hazelnut spread, milk and ice cream into a blender. Blend until smooth and creamy. Serve in chilled glasses. Once you have made this smoothie, you will be making it again and again. Young and old love it.

SALMON , FETA AND PASTA PIES

Ingredients......Cooking oil sray, 200 gm of spaghetti, 100 gm of baby spinach leaves, 1 tbs of fresh parsley, chopped, 1 tbs of mint, fresh / dried, 210 gm can of red salmon in springwater, drained, 75 gm of crumbly feta cheese, 80 gm of fresh / frozen peas, 2 eggs, lightly beaten,cracked black pepperto taste, 125 ml of milk. Preheat your oven to 180 deg C. Lightly spray 4 x 1 cup sized muffin holes. Cook the pasta in a large pot of boiling water until al dente. Drain well and cut into short lengths. Roughly chop the baby spinach leaves. Put the pasta, spinach, herbs, salmon, feta and peas into a large bowl and mix to combine. Season with cracked black pepperand divide the mixture between the prepared muffin holes. Finally whisk together the eggs and milk and pour over the mixture in the muffin holes. BVake for 40 minutes or until the egg is set. These are really tasty.

SIMPLE ONE BOWL EASY MIX BUTTER CAKE.

Ingredients......125 gm of butter / marg at room temp, 1 tsp of vanilla extract, 275 gm of castor sugar, 3 eggs, lightly beaten, 150 gm of plain flour, 75 gm of self raising flour, 1/4 tsp of bi carb of soda, 125 ml of milk. Preheat your oven to 160 deg C. Lightly grease a 20 cm round or square cake pan and line with baking paper. Place all the ingredientsin the bowl of your electric mixer. Beat on a low speed until all the ingredients are just combined. Increase the speed to medium and beat until the batter is smooth and pale in colour. Pour the mixture into the prepared pan. Bake in the preheated oven for 75 minutes or until tested with a skewer, (one inserted and coming out clean). Leave the cooked cake in the pan for 5 minutes before turning out onto a wire rack, turn the cake top side up to cool. Sprinkle the cake with icing sugar to serve.

EGG FRIED RICE

This is an oldie but always well received. Ingredients......310 gm of rice, ( traditionally white rice is used but it is your dish your choice.) 1 litre of water, 1 carrot, finely chopped, 80 gm of frozen or fresh peas, 2 tbs of canola / rice bran oil, 2 eggs, lightly beaten, 2 tbs of soy sauce / tamari, 1 tbs of sesame oil, 2 tbs of spring onion, chopped to garnish. Cook the rice in the water in a medium saucepan over a medium heat, bring to the boil. Reduce the heat, cover and simmer for 15 minutes, until water has been absorbed. In a small saucepan, boil the carrots in water for 3 minutes, add the peas and continue to cook for 3 minutes and drain. Heat a frypan over a high heat with the canola / rice bran oil. Add the carrots and peas, stir fry for 30 seconds, then pour in the lightly beaten eggs, stirring to scramble with the vegetables. Stir in the cooked rice, pour in the soy / tamari sauce and toss to coat. Drizzle with the sesame oiland toss again. Serve garnished with the chopped spring onions.

SUNFLOWER AND SESAME SLICE

A high in fibre treat. Ingredients......90 gm of butter / marg, 1 tsp of grated lemon rind, 2 tbs of castor sugar, 1 egg, lightly beaten, 100 gm of plain flour, 80 gm of wholemeal flour, 80 gm of sunflower kernals, 80 gm of ginger marmalade, 2 tbs of sesame seeds. Preheat your oven to 160 deg C. Line a 24 cm square pan with baking paper. Beat the butter / marg, rind, sugar and egg in a medium bowl with your electric beater until light and fluffy. Stir in the flour and sunflower seeds. Press the mixture into the prepared pan. Spread the slice with the ginger marmalade and sprinkle with sesame seeds. Bake in the preheated oven for 20 minutes or until lightly browned. Cool the slice in the pan before slicing.

HOMEMADE PESTO WITH ZUCCHINI NOODLES.

Ingredients.....Pesto..1 cup / 30 gm of fresh basil leaves, 30 gm of pine nuts, 60 ml of olive oil, 1 tbs of minced garlic, 1/2 tsp of cracked black pepper, 30 gm / 1/4 cup of finely grated Parmesan cheese, handful of basil leaves to garnish. Zucchini noodles...4 zucchini, 15 cherry tomatoes, halved, 1/2 cup / 60 gm of finely grated Parmesan cheese. Place the basil, pine nuts, olive oil, garlic, and pepper into your food processor. Pulse until smooth. Add the Parmesan and pulse until a thicker consisitency is reached. Cover and place in your refrigerator until required. Now finely julienne the zucchini using a kitchen knife. Steam the zucchini noodles for 2 minutes. Place the zucchini noodles, tomatoes, and pesto in a large bowland toss well to thoroughly coat the noodles. Garnish with the finely grated Parmesan cheese and basil leaves to serve. Delicious.

HOMEMADE OLIVE BREAD.

Ingredients....300 gm of strong white flour / bakers flour, plus extra for dusting, 1 and 1/2 tsp of instant yeast, 1 tsp of salt, a pinch of castor sugar, 100 ml of lukewarm water, 250 gm of silverbeet, chopped, 100gm of sliced black olives, 2 tbs of olive oil. Line a baking sheet with baking paper. Combine the flour, yeast, sugar and salt into a bowl and make a hollow in the middle. Add the lukewarm water. Knead the mixture into a smooth, silky dough. Leave to rise, covered, for about 1 hour or until doubled in size in a warm room. Now preheat your oven to 220 deg C. Knead the chopped silverbeet and sliced olives into the dough, then divide it into thirds. Form each loaf into a rounded rectangular loaf. Place each loaf on the lined baking sheet. Cover with a flour dusted cotton tea towel and leave for for an hour. Brush the loaves with oil and bake in the preheated oven for 25 minutes. Leave to cool completely on a wire rack before slicing to serve. This is so good.

GINGERBREAD LOAF.

Ingredients.....100gm of butter / marg, 25 gm caster sugar, 100 gm of treacle or golden syrup, 225 gm of plain flour, 1 tsp of bi carb of soda, 1 tsp of ground ginger, 1 tsp of mixed spice, 2 eggs, beaten. Preheat your oven to 180 deg C. Grease a small loaf pan and lightly sprinkle with polenta. Melt the butter/ marg, sugar and syrup / treacle over a gentle heat. Mix the flour, bi carb of soda and spices together in a mixing bowl. Stir in the cooled liquid and then the beaten eggs. Mix thoroughly and beat until you have a smooth batter. Pour the batter into the prepared pan, use the back of a spoon to smooth over the the top. Bake in the preheated oven for 3/4 - 1 hour or until tested with a skewer. Cool the loaf in the pan before turning out onto a wire rack. This loaf improves with keeping and freezes well.

YOGHURT SULTANA SLICE

Ingredients.....Base..125 gm of plain sweet biscuits, 60 gm of butter / marg. Topping...250 gm of cream cheese, 400gm of natural Greek style yoghurt, 3 eggs, lightly beaten, 1/2 cup of sultanas, 4 tbs of honey, ground cinnamon. Base... crush the biscuits finely add the melted butter / marg and mix well. Line a 28 cm x 18 cm / 11" x 7" lamington pan with baking paper , bring the baking paper 5 cm / 2 " over the sides of the pan, this makes it easy to remove the slice for serving. Press the crumb mixture on the base, refrigerate while preparing the topping. Topping... Preheat your oven to 160 deg C. Beat together the cream cheese, yoghurt, eggs and honey. Use a wooden spoon to stir through the sultanas. Pour the filling on the prepared crumb base. Bake for 50 minutes in the preheated oven or until the filling is set. Cool in the pan before removing from the pan. Refrigerate before removing from the pan. Sprinkle with ground cinnamon to serve.

SPICY CHICKEN GOUJONS

Ingredients......3 chicken breast fillets, plain flour for coating,oil for deep frying, 1/2 tso of ground turmeric, 1/2 tsp of ground cumin, 1/2 tsp of chilli powder, 1/2 tsp of ground coriander. Cut the chicken breasts into thin strips and toss in the plain flour, shakink off any excess. Fill your deep fryer with the oil (about 1/3 rd full) and heat to 180 deg C. Cook the goujons in batches until golden brown. Drain on kitchen towelling paper. Set aside and keep warm. Mix together the cumin, coriander, chilli and turmeric with a tsp of salt. Toss the goujons in the mixture, shaking off the excess. Enjoy as a nibble.

BAKLAVA.

Baklava, is Greek / Turkey by origin and is a very sweet pastry dessert consisting of many thin layers of buttered filo pastry, filled with a spicy nut mixture. Immediately after baking , a honey and lemon syrup is poured over the baklava in the pan and left to stand. It is then cut diagonally into diamond shapes to serve. Filo is the Greek / Turkish name for 'delicate, tissue thin, opaque sheets of pastry'. Originally spelt phyllo, meaning leaf. Ingredients.....1 and 1/2 cups of ground almonds, 1/2 cup of finely chipped almonds, 1/2 cup of castor sugar, 1/2 tsp of ground cardamon, 5 shellts of filo pastry, 50 gm of butter / marg, melted. Warm Syrup....3/4 cup of water, 1 cup of castor sugar, 1 slice of lemon, 1/4 tsp of ground cardamon. Preheat your oven to 180 deg C. Lightly grease a 20 cm square pan. In a medium bowl mix together the almond meal / ground almonds, the finely chopped almonds, 1/2 cup of castor sugar and the ground cardamon. Cut the pastry sheets in half and trim to fit the lightly greased 20 cm square pan. Use 3 pieces of pastry, brushing every second piece with the melted butter / marg. Line the base of the pan with the buttered pastry. Sprinkle 1/3 rd of the nut mixture over the pastry. continue this way with the remaining nuts and pastry, finishing with 3 buttered and layered sections of pastry. With a sharp bladed knife, slash the top into diamond shapes, approx 2.5 cm wide. Sprinkle with cold water and bake in the preheated oven for 30 minutes or until golden brown. While the baklava is baking, prepare the syrup...Place the lemon, sugar, water and cardamon in a saucepan. Bring to the boil, stirring until the sugar dissolves, reduce heat and simmer uncovered for 15 minutes without stirring. Remove from the heat and set aside to cool a little. Remove the baklava from the oven and leave in the pan, while still hot pour the warm syrup over the baklava. Now set aside and let stand for several hours before serving. Can be kept in an airtight container.

CHASSEUR SAUCE.

This is a rich flavoursome sauce that adds the finishing touch to spoon generously over steaks or chicken.... Ingredients......90 gm of butter / marg, 250 gm of sliced mushrooms, 1 tbs of minced garlic, 1 onion, sliced, 2 tbs of plain flour, 1 cup of dry white wine, 1/4 cup of water, 3/4 cup of beef / chicken stock, 1/2 tsp of dried tarragon, 1 tsp of sugar, 1 tbs of tomato paste, cracked black pepper to taste, 4 spring onions,chopped, 1 tbs of fresh parsley, chopped. Heat the butter / marg in a pan, add the sliced mushrooms, minced garlic and chopped onion. Saute until onion is golden brown, add the flour and stir for 1 minute. Add the white wine and stock, stir until the sauce simmers and thickens. Add the tarragon, sugar tomato paste and pepper and continue to cook for 3 minutes. Add the chopped spring onions and parsley, simmer for a further 3 minutes. Serve with beef or chicken.

WONDER LOAF

Ingredients....1 cup of milk, 1 cup of All Bran, firmly packed, 1 cup of soft brown sugar, firmly packed, 140 gm of glace cherries chopped, 1 tbs of honey, 1 cup of self raising flour. So now you have read the ingredients, you have to be wondering how will this produce a loaf? But trust me, it does and it is delicious.!! Combine the milk, All Bran, brown sugar, chopped glace cherries and honey in a medium bowl. Cover and stand overnight. Next day preheat your oven to 160 deg C. Grease a loaf pan (20 cm x 10 cm / 8" X 4") and lightly sprinkle with polenta. Add the flour to the combined mixture and mix with a wooden spoon, do not overmix. Spoon the cake batter evenly into the prepared pan and smooth over the top. Bake in the preheated oven for 60 minutes or until a skewer inserted comes out clean. Turn out and cool on a wire rack, before slicing to serve. Wrap loaf in foil and keep in an airtight container.

GLAZED SALMON WITH ASIAN GREENS.

Ingredients....2 tbs of ketjap manis, 1 tbs of lemon juice, 1 tbs of minced garlic, 4 x 100 gm salmon fillets, with skin left on, 2 tbs of rice bran / canola oil, 1 baby pak choy, roughly chopped, 1 baby choy sum, roughly chopped, 2 tbs of oyster sauce, 1 tbs of soy sauce. In a shallow dish, combine ketjap manis, lemon juice and minced garlic. Add the salmon fillets to the marinade, turning to coat well. Heat 1 tbs of oil in a non stick frying pan on a medium heat. Add salmon skin side down. Cook, brushing occasionally with the marinade for 3 - 4 minutes or until cooked to taste. Heat the remaining oil in a cleaned pan over a medium heat, stir fry the vegetables with the sauces until they begin to wilt. Serve the warmed salmon with the vegetables. Enjoy.

A CAKE FOR ANY OCCASION

Ingredients...2 medium apples, peeled, cored and chopped, 185 gm of dates, chopped, 1 tsp of bi carb of soda, 1 cup of boiling water, 125 gm of butter / marg, 1 cup of soft brown sugar, 1 egg, lightly beaten, 1 tsp of vanilla extract, 1 and 1/2 cips of plain flour, 1/2 tsp of salt. Topping......60 gm of butter / marg, 1/2 cup of soft brown sugar, firnmly packed, 1/3 rd cup of milk, 60 gm of shredded coconut. Preheat your oven to 180 deg C. Lightly grease and line a 24 cm x 24 cm square pan with baking paper. Combine the peeled, cored and chopped apples and dates, bi carb of soda and 1 cup of boiling water in a large bowl. Set aside and allow to cool to lukewarm. Mix together the flour and salt. Cream the butter / marg and sugar until light and fluffy. Add the lightly beaten egg, vanilla extract alternately with the flour. Finally stir through the cooled fruit mixture. Pour the mixture into prepared pan. Bake in the preheated oven for 70 minutes or until cooked when tested with a skewer. To prepare the topping...combine the butter / marg, brown sugar, milk and shredded coconut in a small saucepan and stir over a low heat until the sugar and butter/ marg have melted. Spread the coconut mixture over the hot cake and continue baking for a further 20 minutesw or until the topping is golden brown. Remove from oven and let sit in the pan for 15 minutes and then carefully move to a wire rack to cool completelty. Keep in an aitight container.

SAVOURY CHEESE SHORTBREAD.

These are a rich, savoury and crunchy shortbread. Ingredients....50 gm of butter / marg, 50 gm of plain flour, pinch of cayenne pepper, pinch of cracked black pepper, 50 gm of finely grated Parmesan cheese ( found in the pasta aisle of your supermarket, well it is in mine ). Preheat your oven to 180 deg C. Line a baking tray with baking paper. Cream the butter / marg. Season the flour with cayenne, cracked pepper and Parmesan. gradually work in the creamed butter/ marg. Knead until smooth and then refrigerate until stiffened. Roll out the dough on a lightly floured surface to 1/4 "/ 5 mm thickness. Cut into small squares or circles and using a palette knife carefully transfer to the prepared tray. Re work any excess dough and shape into biscuits. Prick all prepared biscuits with a fork and bake in the preheated oven until the shortbreads are firm and golden. Cool on a wire tray and store in an airtight container.

POLENTA AND ZUCCHINI 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 cheese, 1 tbs of rosemary leaves, cracked black pepper, to taste. Tomato Sauce.... 30 gm of butter/ marg, 1 onion, sliced, 2 tbs of minced garlic, 400 gm can of diced tomatoes, 2 tbs of canola / rice bran oil, 8 cooked chipolatas,( mini sausages), mixed leaf salad leaves to serve (optional). Bring the water to boil in a medium saucepan, over a high heat. Pour in the polenta. Reduce heat to medium and cook, stirring until all the liquid is absorded . Stir in the grated zucchini, Parmesan and rosemary. Season to taste with cracked black pepper. Transfer the mixture to a large bowl. Allow to cool. Divide the mixture into 8 even sized patties, set aside. Tomato sauce....Melt the butter / marg in a frying pan over a medium heat. Saute the onion until softened and add the garlic, stirring until fragrant. Add the tomatoes and simmer for 5 minutes, until the sauce thickens. Set aside, cover and keep warm. Heat half the oil in a large frying pan on a medium heat. Cook the patties in two batches until golden each side. drain on paper towelling. Cover and keep warm. Repeat with remaining oil and patties. Serve the zucchini patties with the warm tomato sauce, cooked chipolatas and salad leaves... or whatever you choose. These are so easy to prepare and make for a tasty meal.

SPRINGTIME 2026

Spring has arrived at The Manor.

COCONUT CRISP BISCUITS.

Ingredients.....175 gm of self raising flour, 50 gm of desiccated coconut, 75 gm of castor sugar, 150 gm of butter / marg, 2 eggs, separated, 50 gm of shredded coconut. Preheat your oven to 180 deg C. Line 2 baking sheets with baking paper. Mix together the flour, desiccated coconut and sugar. Now cut the butter/ marg into the mixture and rub in to a breadcrumb consisitency. Stir the lightly beaten egg yolks into the mixture. Knead into a stiff, smooth dough. Set the dough aside to relax for 30 minutes. Roll the dough out on a lightly floured surface, prick all over and cut into 5 cm / 2" rounds. Place a little apart on the prepared oven trays. Roll up and rework any leftover dough. Beat the egg whites together until frothy. Brush the biscuits with the egg white mixture and sprinkle with the shredded coconut. bake in the preheated oven for 15 minutes or until golden and firm to touch. Cool on a wire rack and store in an airtight container.

A WARM VEGETABLE SALAD.

Ingredients.....1 tbs of canola / rice bran oil, 1 red onion cut into small wedges, 1 tbs of minced garlic, 1 tsp of chilli flakes, 1 yellow capsicum, seeded and chopped, 1 red capsicum, seeded and chopped, 150 gm of button mushrooms, halved, 1 zucchini sliced, 1 finger eggplkant, roughly chopped, 420 gm can of chickpeas, drained, 150 gm of baby spinach leaves, 1/3 cup of pine nuts. Dressing...1/4 cup of canola/ rice bran oil, 1/4 cup of red wine vinegar, cracked black pepper. Heat the tbs of oil in a large frying pan over a high heat. Saute the onion and add the chilli and garlic until fragrant, 1- 2 minutes. Add the capsicums, mushrooms, zucchini and eggplant. Cook, stirring until tender...3 - 5 minutes, reduce the heat to medium low. Prepare the dressing.. In a small jug whisk together the oil and vinegar until well combined. Season with the cracked black pepper. Now add the drained chickpeas and half the dressing to the warmed vegetable mixture. Toss gently to combine and remove from heat. Place the baby spinach leaves in a serving bowl. Toss through the remaing dressing and finally top with the warm vegetable mixture. Sprinkle with pine nuts to serve.

BISHOP’S BREAD.

This is a hearty loaf made with mixed dried fruit, glace cherries and nuts. Ingredients...2 eggs, 125 gm of castor sugar, 1 tsp of baking powder, 125 gm of plain flour, pinch of salt, 1 tbs of butter / marg, softened, 250 gm of granulated nuts, 200 gm of glace cherries, chopped, 375 gm of mixed dried fruit, 75 ml of Apera. Preheat your oven to 160 deg C. Grease and line 1 large loaf pan with baking paper. Beat 2 eggs and 125 gm of castor sugar until the sugar is dissolved. Add the softened butter / marg with 1 tbs of the flour and mix to incorporate. In another bowl mix together the remaining flour, baking powder and salt Add the granulated nuts, cherries and mixed fruit, mix together. Now stir in the egg mixture and stir to combine thoroughly. Pour the batter into the prepared loaf pan, pushing the mixture well into the corners. Bake in the prepared oven for 90 minutes or until firm to touch when lightly pressed with your fingers / when a skewer inserted comes out clean. Remove the pan from the oven and immediately drizzle over the Apera. Let the loaf cool in the pan. Remove the cooled loaf from the pan, wrap in foil and store in an airtight container.

LEMON THYME ROAST CHICKEN .

Ingredients.....1.8 kg chicken, trimmed, washed and dried, 8 onions, halved, 1 lemon, sliced, 1 bunch of thyme, woody stems trimmed, 3 tbs of minced garlic, 2 cups of dry white wine, cracked black pepper to taste, vegetables of choice to serve. Preheat your oven to 200 deg C. Place the chicken in a large non metallic, casserole. Tie the legs together with kitchen string and tuck the wings under. Add the onions, lemon, thyme and garlic to the tray. Pour over the wine and season to taste with cracked black pepper. Cover with plastic wrap and chill for 40 minutes, turning once. Bake in the preheated oven, basting occasionally with the pan juices, for 75 minutes or until golden brown and the juices run clear when pierced with a skewer. Cover with foil and rest for 10 minutes. Carve the chicken and serve with vegetables of your choice.

PINEAPPLE AND RICE PUFF.

This recipe takes me back in time and only served on ' very special' occasions... Ingredients...1/4 cup of short grain rice, 600 ml of milk, pinch of salt, 1 dsp of butter / marg, 2 eggs, separated, 3 tbs of castor sugar, 1 tsp of vanilla extract, 1 tbs of desiccated coconut, 425gm can of pineapple pieces, drained. Place the rice, milk, salt and butter / marg in a medium saucepan. Cover and cook over a moderate heat, stirring occasionally, until rice is tender, about 40 minutes. Remove from the heat and cool for about 15 minutes. Preheat your oven to 180 deg C. Grease a 20 cm ovenproof dish / casserole. Whisk the egg yolks together with a fork and add to the rice mixture with the sugar, vanilla extract and coconut, stir until well combined. Beat egg whites until stiff peaks form and gently fold through the rice mixture. Arrange the pineapple pieces over the base of the prepared ovenproof dish/ casserole. Pour over the rice mixture and bake in the preheated oven for 1 and 1/4 hours, or until golden brown. Serve hot or cold.

SPICY CORN AND TOMATO SOUP WITH CHORIZO

This is a meal in itself, and a favourite of mine to prepare, share and consume. Ingredients.....1 tbs of canola / rice bran oil, 1 medium onion, chopped, 2 tbs of minced garlic, 1 stick of celery , chopped, grated zest and juice of 1 orange, 1 tsp of sirarcha ( chilli ) sauce, 1 kg of cherry tomatoes, chopped, 250 gm of chorizo sausage, sliced, 1 x 400 gm can of creamed corn, 125 gm of corn chips to serve, 60 gm of tasty grated cheese to serve. Heat the oil in a large saucepan. add the onion and cook until softened. Stir in the garlic and celery and cook until the celery is tender. Add the orange juice and zest, chilli sauce, tomatoes and simmer uncovered for 20 minutes. while the soup is simmering, cook the sausage slices in a dry frying pan until lightly browned, drain and set aside. Blend or process the tomato mixture until finely chopped. Stir through the corn, return the mixture to the heat and heat through. This next part is optional...To complete this dish, I place the corn chips on a baking paper covered oven tray. I sprinkle the corn chips with the grated cheese and place under the griller until the cheese is just melted. Place the cheese coated corn chips a serving dish. Serve the soup topped with the chorizo slices and the cheesey corn chips for dipping. It is your dish serve it when and how you like.

VANILLA CURRANT TWIST

Ingredients.....1 cup of self raising flour, 1/2 cup of plain flour, 30 gm butter / marg, chopped, 1/4 cup of castor sugar, 1/4 cup of currants, 1 egg, lightly beaten, 2 tbs of milk, 1 dsp of vanilla extract, extra milk for glazing and icing sugar for dusting. Preheat your oven to 180 deg C. Grease a 26 cm x 8 cm x 4.5 cm log pan and line two sides with baking paper. Mix the flours in a large bowl and add the chopped butter/ marg and sugar. Using byour fingertips, rub the butter / marg into the flour, until the mixture is crumbly. Stir in the currants. Add the combined egg, milk and vanilla extract and stir to form a soft, sticky dough. Turn the dough onto a lightly floured surface, knead quickly for 1 minute or until smooth. Form the dough into a 50 cm long log. Fold the log in half and twist. Place the twist in the prepared pan, brush the twist surface with extra milk. Bake for 40 minutes or until a skewer comes out clean after being inserted in the centre. Turn the twist out onto a wire rack to cool. Dust the twist with sifted icing sugar before serving.

PAPPARDELLE WITH CHICKEN LIVERS

Ingredients....250 gm of chicken livers, 1 tbs of rice bran / canola oil, 1 onion, finely chopped, 2 tbs of minced garlic, 300 gm of bacon pieces, 1 tbs of tomato paste, 1/2 cup of white wine, 500 gm of pappardelle, 300 ml of thickened cream, 1/3 rd of a cup of finely chopped fresh parsley. Soak the chicken livers in a bowl of cold water for 15 minutes. Drain and pat dry with paper towelling. Remove any sinews and slice the livers in half. Heat the oil in a large frying pan, add the onion, garlic and bacon pieces, cook over a low heat until the onion softens. Add the liver pieces and cook over a medium heat, stirring until the liver changes colour. Add the tomato paste and wine, continue to cook until the wine evaporates a little. Now cook the pasta in a large saucepan of boiling water until el dente. Drain and keep warm. Stir the cream into the sauce and season to taste with cracked black pepper. simmer for 2 minutes over a low heat then pour the sauce over the pasta and toss through. Sprinkle with parsley and serve.

CINNAMON SLICE

Ingredients....1 cup of soft brown sugar, 1 cup of self raising flour, 70 gm of butter / marg, 1 tsp of cinnamon, 1 tsp of mixed spice, 1/2 tsp of baking powder, 1 egg, lightly beaten, 1/3 rd of a cup of milk , 1/2 tsp of vinegar, 1/2 cup of granulated nuts. Preheat your oven to 180 deg C. Grease and line a 28 cm x 18 cm pan. Place the flour, sugar and butter/ marg in a processor and process the mixtiure is fine and crumbly. ( if you do not have a processor you can use your fingertips). Place the crumb mixture in a large bowl. Spread 1 cup of the mixture over the base of the prepared pan. Add the spices and baking powder into the remaining mixture and mix well. In a separate bowl combine the lightly beaten egg, milk and vinegar. Using a wooden spoon combine the two mixtures until just combined, do not over mix. Pour the batter into the pan on top of the crumb base and smooth surface. Sprinkle with the granulated nuts. Bake in the preheated oven for 30 minutes or until a skewer inserted comes out clean. Cool in the pan, then lift out and cut into squares or fingers.

WHAT DO YOU KNOW?

Answers to August challenge..... 1. Spinach. 4. Peppercorn, star anise, cloves, cinnamon, fennel. 2. Waldorf 5. Berry family. 3. Grain (goosefoot family) 6. Potato Here is my SEPTEMBER challenge for you........ 1. Two slices of bread enclosing a filling? 2. A mild curry dish, usually lamb or mutton braised in masala paste, liquid and flavoured with saffron, cashew nuts and yoghurt? 3. Refers to a cut of meat for roasting, also refers to cut up meat or chicken into larger pieces? 4. A creamy dip, made from pureed chickpeas, olive oil, lemon juice, garlic and sesame seed paste? 5.Also known as Chinese parsley and cilantro? 6. Foods produced, prepared and served according to Jewish religious dietary laws?

HERBED OLIVE OIL.

There is no real recipe for this dip served alongside torn chunks of sourdough bread or served as a drizzle over pasta or steamed vegetables. Regardless how you choose to serve it, please try it. It is easily made with olive oil and fresh herbs. Ingredients......extra virgin olive oil, freshly chopped herbs, I used basil, dill, parsley and oregano, cracked black pepper to taste, lemon juice, a small loaf of soardough bread. pour a generous amount of olive oil into a bowl. Stir through a large handful of the freshly chopped herbbs and season to taste with the pepper and lemon juice. Serve in a bowl as finger food, along side torn pieces of sourdough bread. Keep a spoon alongside the bowl, to stir the oil before each dip to keep the herbs from sinking to the bottom. This dipping mixture keeps well in the refrigerator, just bring to room temperature to serve. It is also delicious served over pasta or steamed vegetables.

HONEY RICE BUBBLES CAKE.

Ingredients....80 gm of butter / marg, 3 eggs, 2/3 rds of a cup of castor sugar, 1 tsp of vanilla extract, 2 tbs of thickened cream, 1 cup of plain flour, 1/2 tsp baking powder. Honey rice bubbles topping......30 gm of copha, 1/3 rd of a cup of castor sugar, 1/4 cup of homey, 2 tbs of thickened cream 1/2 tsp of ground cinnamon, finely grated rind of 1/2 an orange, 2 cups of rice bubbles. Preheat your oven to 180 deg C. Grease and line a 23 cm round cake pan. Melt the butter/ marg in a small saucepan over a low heat and then allow to cool. Beat the eggs until frothy and light adding the sugar and vanilla extract. Continue beating until the mixture is thick and creamy, then stir in the butter/ marg and cream mixture. Mix together the flour and baking powder and fold into the cake mixture using a metal spoon. Spoon the mixyure into the prepared pan and bake in the preheated oven for 15 - 20 minutes. Make the honey rice bubbles topping by melting the copha in a small saucepan over a low heat. Stir in the sugar, honey cream, cinnamon and orange rind and bring to the boil. Remove from the heat and stir in the rice bubbles. Remove the cake from the oven and reduce the heat of the oven to 150 deg C. Pour the rice bubble topping over the surface of the cake and bake for a further 15 minutes or until the cake is cooked and the topping is firm. Remove the cake from the oven and cool in the pan. Serve sliced with whipped cream.

OREGANO TOMATOES

Ingredients....4 large tomatoes,50 gm of butter/ marg, 1 dsp of dried oregano / 1 tbs of chopped, fresh oregano, 1 dsp of minced garlic, cracked black pepper, 2 tbs of grated Parmesan cheese. Cut the tomatoes in half horizontally and place in a shallow slice pan. Beat the butter/ marg in a small bowl with the oregano, garlic, pepper and Parmesan. Spread the cheese mixture over the cut side of each tomato. Cook the tomatoes under a medium grill for about 5 minutes or until the topping turns golden.

CARAWAY AND APPLE COMPOTE./ STEWED APPLE WITH CARAWAY.

Ingredients...1 kg of your favourite flavoued apple, peeled, cored and chopped thickly, 60 gm of butter / marg, 100gm of castor sugar, 1 dsp of caraway seeds, 100 ml of dry white wine, 300 ml of water. Melt the butter / marg in alarge saucepan and add the chopped apples, cook over a medium high heat. Stir through the sugar, and continue to stir until the sugar has dissolved. Add the caraway seeds and white wine. Reduce the heat until the wine has almost evaporated. Add the water and stir through. Cover the saucepan and cook at a very slow simmer for 15 minutes. Once the apples have turned mushy, stir through making sure the remaining liquid evaporates. Refrigerate and serve cold, mix through with Greek yoghurt to serve.