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 this will 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, 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 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 30 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 foiland 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.

CHINA TEA BLENDS.

Teas made of aromatic leaves, flowers or roots steeped in boiling water are the most ancient and the most commonly consumed liquid after pure water. Most herb teas are infused: the leaves or flowers are put into a warm teapot, boiling water poured over and the tea is brewed for 3 - 5 minutes. If you are wondering what is China tea , it is any tea made from the leaves of camelia senesis, green/ red/ black/ oolong. CHINA TEA BLENDS ... Infuse the herbs for 5 minutes in 450 ml of of boiling water and strain before drinking. Herbal Earl Grey... 1 tsp of China tea, 3 tsp of fresh bergamot leaves. Spicy Geranium..... 1 tsp of China tea, 3 cloves, 3 rose geranium leaves. Raspberry and mint yoghurt drink.... 225 ml of natural yoghurt, 100 ml of water, 75 gm of raspberries, 1 tsp of mint syrup. Puree all ingredients together in a blender. Pour the drink into 2 glasses and garnish with a sprig of mint.

COCONUT BLUEBERRY AND CHIA SEED PUDDING.

Ingredients.....250 ml of coconut milk, 3 tbs of chia seeds, 2 tbs of honey, 1 tsp of vanilla extract, 150 gm of fresh blueberries, black sesame seeds to garnish. Use a mixing bowl to combine the coconut milk, chia seeds, honey and vanilla extract. Chill in the refrigerator for 15 minutes. After 15 minutes, remove from the refrigerator and stir through the ingredients once again and refrigerate for a further 2 hours. Remove the bowl from the refrigerator and divide the mixture between serving dishes. Serve topped with fresh blueberries and a sprinkle of black sesame seeds. ( The sesame seeds are optional.)

LENTIL FRITTERS.

Ingredients......125 gm of self raising flour, 1/2 cup of milk, 2 eggs, lightly beaten, 1 x 400gm can of brown or green lentils, drained and rinsed, 1 x 410 gm can of corn kernals, drained and rinsed, 1/2 red capsicum, diced, 2 spring onions, finely sliced, oil for frying. Place the flour in a large bowl. In a separate bowl whisk together the milk and eggs. Slowly add the milk mixture to the flour and stir well to combine. Now add the lentils, corn kernals, capsicum and spring onions to the batter. Heat the oil in the frying pan over a medium heat. Place tablesppons of the batter in the pan. Flatten each fritter with a spatula and cook for 3 minutes until golden brown. Flip and cook the other side for a further 3 minutes.

GRANDMA’S EASY APPLE CAKE RECIPE.

Ingredients.... 1 and 2/3rds cup of self raising flour, pinch of salt, 1/4 cup of castor sugar, 60 gm of butter/ marg, 3/4 cup of milk, 2 cooking apples, peeled, cored and sliced, 1 tsp of cinnamon, extra 2 tbs of castor sugar. Preheat your oven 160n deg C. Grease a 23 cm / 9" round cake pan and lightly sprinkle with fine dry breadcrumbs. Mix together the flour, salt and castor sugar in a large bowl. Rub in the margarine / butter with your fingertips. Add the milk all at once and mix quickly to a soft batter. Place the batter intio the prepared pan. Press the apple slices around the edge and in the centre of the batter. Mix together the cinnamon and extra sugar and sprinkle all over the top . Bake in the preheated oven for 50 minutes or until cooked, test with a skewer inserted, comes out clean. Turn out onto a wire rack and invert right side up, to cool completely. Can be sliced and spread with butter/ marg, if you like.

EGGPLANT AND WHITE BEAN BALLS. (V).

Ingredients......Oil for frying, rice bran / canola, 1 eggplant diced, 1 tsp of cracked black pepper, 1 onion, finely chopped, pinch of cayenne pepper, 2 tbs of minced garlic, 400 gm can of cannellini beans, drained, 1/4 cup of chopped flat leafed parsley, pinch of chilli flakes, 3/4 of a cup of breadcrumbs, steamed rice and tomato sauce to serve. Preheat your oven to 200n deg C. Line an ovenproof pan with baking paper. Heat 2 tbs of oil in a frying pan and saute the eggplant for 5 minutes over a medium heat. Season with the cracked pepper. Carefully add just enough water to cover the eggplant and cook until tender. Place the cooked eggplant in a processor ... Reheat the same pan and add 1 tbs of oil add the onion, cayenne pepper and minced garlic and saute until heated through and well combined. Pulse the eggplant, cannellini beans, parsley, chilli and onion mixture in the processor until well combined. Turn the processed mixture into a large bowl with the breadcrumbs and mix with your hands until well combined. Form small balls with the mixture and place in the prepared pan. Bake for 15 minutes in the preheated oven. Turn off the oven and let cook in the unopened ovcen for a further 20 minutes, until heated through and golden. Serve on rice or grain of your choice with tomato sauce and some torn parsley.