BANOFFEE TART

Preheat your oven to 180 deg C.
Place 185 gm of plain flour in a processor with 1 tbs of icing sugar and 125 gm of butter .
Process until crumbly .
Then add 1 egg yolk and 2 tbs of cold water .
Process until the ingredients come together .
Transfer to a lightly floured bench and knead the dough till smooth .
Wrap in plastic and refrigerate for 30 minutes .
Grease the tart pans or pan , break the dough in to pieces and ease into pans .
Trim edges and dock with a fork .
Cover with cling film and refrigerate for 20 minutes .
Place the pans or pan on an oven tray and bake until golden .
Remove from oven and cool .
FILLING
Combine 395gm of sweetened condensed milk with 100gm of butter and 110 gm of firmly packed brown sugar in a medium sized saucepan .
Cook over a medium heat , stirring constantly until the mixture is thickened and caramel coloured .
Pour into pastry shell / shells .
Top with sliced bananas that have been drizzled with lemon juice .
Serve with whipped cream ..

 

WEDNESDAY NIGHT DINING AT THE MANOR

ENTREE
Herring ceviche

SOUP
Chicken Laksa

MAINS
Beef cheeks with baked beetroot and hommus..

Delicious !! 

TUESDAY COOKING CLASS 12TH SEPT ...

Tuesday we will be preparing a strawberry slice .
This slice is prepared with a biscuit base and a drizzle of pomegranate syrup ..
The topping is a mix of cheeses and gelatine with fresh strawberries ......
Sounds easy but so much could go wrong if you don't follow basic rules of cooking ...nothing to do with the recipe !
As well the class will also take home perfectly made yo yo`s ...following a simple recipe .
You have to love Tuesday `s........
See you all tomorrow ...
Noelene Marchwicki

YOGHURT ICING RECIPE

Place 1/4 cup of thick Greek yoghurt  ( the yoghurt needs to have been strained for 8 hours in the refrigerator .... discard the liquid ) with 1 tsp of vanilla extract .
Then stir in 3 and 1/2 cups of icing sugar , ( 1/2 a cup at a time ) till you get a thick spreadable consistency .
TIP : You can use a flavoured Greek yoghurt and follow the steps above .

FIG AND GINGER LOAF

Cut up 1 cup of dried figs ,pace them in a bowl with 1 cup of cold water and 1tsp of bi carbonate of soda and leave soak overnight .
Next day preheat your oven to 160 deg C .
Spray your roll pan and line with baking paper .
Now place the figs and liquid in a medium saucepan and add 1 cup of brown sugar ( firmly packed ) with 2 oz of margarine /butter .
Sir all together over a low heat until the sugar is dissolved , then add 1 tbs of minced ginger .
Remove the saucepan from the heat and allow to cool .
When cooled add 2 cups of self raising flour into the fig mixture .
Add 1lightly beaten egg .
Now spoon the mixture into the greased roll pan , ( fill half way only )
Enclose the mixture with the lid .
Stand the roll pan up in the oven ( vertically ).
Bake in the oven for 60 minutes
Test with a skewer before turning off the oven , if not completely cooked pop back in oven with lid on for a further 10minutes .
Place the roll pan on a wire cooling rack remove lids and let cool before removing from pan ..
delicious .!!

 

TURMERIC AND SEED BREAD

The kitchen smells so good , my first loaf for the day ...Sunday morning doesn`t get better than this .

KONJIFRUIT / SUMO FRUIT

I love it already because it is seedless , sweet and  a little tart ,similar to a tangerine.
The sinews are tougher than an imperial mandarin , with a thicker skin
The konji fruit / sumo fruit are Australian grown .