FRUIT & RICOTTA GALETTE

 Preheat your oven to 200deg C.
Mix together ( 800gm ) of cling peaches , drained with 375 gm of smooth ricotta ....set aside.
Liberally spray 6 sheets of filo pastry with cooking oil , layering them on top of each other with a sprinkle of raw castor sugar
Place the layered sheets onto a lined baking tray .
Spoon the mixture into the centre of the filo sheets and fold the sides of the pastry back onto the filling, creating a border .
I finished off the filling with a scattering of blueberries over the top.
Bake in the preheated oven for 20 minutes or until the pastry is crisp and golden .

SUBSTITUTIONS

It's a horrible feeling when you are in the middle of preparing a recipe and you realise you are out of an ingredient .........
Here is my go to list for alternate ingredients to use .Print it out and put it on the wall of your pantry .

BAKING POWDER  :  1 tsp of baking powder = 1/2  tsp of cream of tartar plus 1/4 tsp of baking soda .

BUTTERMILK : 1 cup of buttermilk = 1 tsp of lemon juice or vinegar and enough milk to make 1 cup
.
CAKE FLOUR :
1 cup of cake flour = 3/4 cup of plain flour , plus 2 tbs of plain flour plus 2 tbs of cornflour mixed together .

CORNFLOUR : 1tbs of cornflour = 2 tbs plain flour

SELF RAISING FLOUR : 2 cups of self raising flour = 2 cups of plain flour plus 1 tsp of baking soda mixed with 1 dsp of baking powder and 1 tsp of salt .

GARLIC: 1 clove of fresh garlic = 1/2 tsp of powdered garlic

GINGER : 1 tsp of minced ginger = 1/2 tsp of powdered ginger .

HALF & HALF : 1 cup of half and half =1 tbs of melted butter and enough milk to make 1 cup .

HERBS :1 tbs of fresh herbs = 1 tsp of dried herbs

LEMON JUICE : 1 tsp of lemon juice =1/2 tsp of cider vinegar .

MILK :1 cup of whole milk = 1/2 cup of evaporated milk plus 1/2 cup of water

PREPARED MUSTARD:1/2 tsp of mustard powder mixed 1 dsp of vinegar .

PUMPKIN PIE SPICE : 1 tsp of pumpkin pie spice =1/2 tsp of nutmeg , 1/2 tsp of powdered ginger plus 1 dsp of cinnamon .

SOUR CREAM :1 cup of sour cream = 1 cup of plain yoghurt

TAPIOCA (aka  arrowroot flour ) : 1 dsp of tapioca = 1 tbs of plain flour .

There are many , many substitutes but these are the ones I use a lot and they work perfectly .

SAGANAKI PRAWNS

SUNDAY NIGHT DINNER @THE MANOR 5/ 7/2020

Saganaki means little frypan in Greek and refers to dishes cooked in a single frying pan .
This is very simple and a one pan dish .

Heat 1 tbs of rice bran oil in  the frypan , adding 1 chopped onion and 3 tbs of minced garlic .
Cook until the onion softens
Add 1 x 400 gm of diced tomatoes , 2 tbs of sriracha and 180 ml of dry white wine , bring to the boil and then reduce the heat and allow to simmer for 5 minutes .
Now add 2 kg of shelled and deveined prawns and continue to simmer till the prawns change colour.
Crumble 200 gm of Greek feta cheese over the prawns and place under a preheated grill till the cheese odours slightly .
Sprinkle over 1/4 cup of chopped parsley and 1/4 cup of  chopped  oregano .
Serve with a mix of brown and wild rice .
Enjoy .

CHOCOLATE OATMEAL MACAROONS

Mix together 150gm of quick cooking rolled oats , 1 tsp of baking powder , 60 gm of Nestle choc bits along with 60 gm of Nestle white choc bits .
In a separate bowl add 3 tbs of golden syrup with 90 gm of melted margarine and stir through 1  beaten egg .
Add the egg mixture to the dry ingredients .Mix well .
Spray baking trays with cooking oil spray and line with baking paper .
Place teaspoonful of the mixture on the lined trays .
Bake in the preheated oven for 15 - 18 minutes or until golden brown .
Cool on the tray .

FRUIT FACTS

APPLES Golden delicious and Granny Smith apples are great for cooking , but will lose their shape and reduce to puree if cooked without sugar. Red skinned apples keep their shape during cooking as they are naturally high in sugar IE Royal Gala or Pink Lady. Apples can be used raw in salads with or without skins. Toss cut apples with lemon juice to prevent them from going brown. FIGS Fully ripe figs should be eaten the day you buy them or pick them from your tree. If you refrigerate figs they will lose their flavour and fragrance. RHUBARB Rhubarb is a vegetable and can be used in savoury dishes and is commonly eaten in the sweet context ...crumbles, pies, tarts, muffins and cakes. All the leaves must be removed from the rhubarb stems as they are poisonous. BLUEBERRIES Bluberries are the accepted 'superfood', but can be a little bland while sweet. Their flavour can be boosted by a sprinkle of lemon juice and let them sit for an hour before use. LEMONS Placing lemon juice in milk is a substitute for buttermilk .You can make your own sour cream by adding lemon juice to cream and whipping . Use about 1 tbs of lemon juice to 1 cup of cream or milk . Lemons quartered,salted and placed in lemon juice with spices in airtight glass jars give you preserved lemon and the best lemon rind to use in savoury or sweet recipes where full flavoured lemon rind is called for. Turn a simple roasting chicken into a master piece by cutting a lemon in half and place both halves in the cavity of the fowl before roasting along with sprigs of thyme and cloves of garlic. To prevent browning of cut fruits and vegetables , brush lemon juice over the cut surfaces. RIPENING FRUIT Place hard unripened fruit in a brown bag with 2 ripe bananas and roll the bag closed. Leave for a couple of days at room temperature, then the fruit will be ready to eat ,sweet and ripe .

F A I L

                  F A I L

*  First  Attempt In  Learning..


*     QUITTERS NEVER FAIL .......BUT WINNERS NEVER QUIT ...,

SLOW COOKED BUTTER CHICKEN

I used 8  skinless chicken thigh fillets and combined them in a bowl with 2 tbs lemon juic e and tsp of chilli powder .

Place the covered bowl in the refrigerator for 30 minutes .

In a separate bowl  place 200 gm of Greek yoghurt along with 1 tbs of minced ginger  and 1 tsp of garam masala , stir into the chicken mixture .

Heat 50 gm of butter and and 1 tbs of canola oil in a pan over a low heat  and cook the coated chicken in batches until browned all over .

Transfer the chicken to the bowl of your slow cooker .

Add 1 sliced onion and 2 tbs of minced garlic to the fry pan and cook till the onion softens .

Now add 1 tsp of garam masala , 1 tsp of ground coriander , 1 tsp of ground cumin and 1 tsp of paprika .

Remove from the heat and stir in 2 tbs of tomato paste and 1x 400gm can of diced tomatoes , 2 tbs of honey , 1/2 cup of frozen peas , 1/2 cup of corn kernels ,2 cinnamon sticks and transfer this mixture to the slow cooker . Pour in 1 cup of cream .

Cook on high for 4 hours .

In a word delicious