RAINBOW STIR FRY DUMPLINGS WITH TAMARI

I drizzled some oil into a medium pan , added 2 tbs of minced garic ,1 sliced onion and 1 packet of rainbow stir fry mix and cooked over a low heat until the vegetables soften . I added mini chicken dumplings and continued to cook over a low heat until everything is cooked and heated through . Finally add a drizzle of tamari sauce , this is simply delicious .

CABBAGE , GRAPE AND CHICKEN CURRY

This is the best .... Slice 1/2 a small cabbage , 1 onion sliced and place these in a pot with 3 tbs of minced garlic , 1 tbs of ground fenugreek ,3 tbs of curry powder , 1 dsp of cracked pepper , 1 tsp of salt , 1/2 cup of lemon juice ,1 cup of lemonade and 300 gm of grapes , 2 tbs of soy sauce . Bring to the boil and reduce to a simmer until reduced and the vegetables are soft . Add 1 tbs of mixed herbs . Now stir in 250 gm of creamed cheese , stir to combine and then add 300gm of sour cream , stir till completely combined . Finally add frozen cauliflower and brocolli florets , continue to cook until warmed through This is a delicious dish and can be served with a mixed leaf salad , rice or wrapped in wholemeal wraps .

SUNDAY AT THE MANOR

ANOTHER BATCH OF SHORTBREADS

CLEANED THE RANGEHOOD VENTS

CONTINUED THE GIFT WRAPPING

THREE INGREDIENT HAM GLAZE

All you need is 4 litres of coke a cola , 2 kg leg of ham and a packet of whole cloves . Remove the rind from the ham , score the ham and place whole cloves at intervals all over the top of the ham . Place the studded ham in a large saucepan and pour over the coke a cola , making sure to just cover the ham . Bring to the simmer and continue to simmer for 1 and 1/2 hours and allow the liquid to reduce and thicken Preheat your oven to 160 deg C. Remove the ham to a roasting tray with 2/3rds of the liquid and brush the ham with the glaze every 15 minutes for 45 minutes . Rest for 30 minutes ,slice serve along with oven baked vegetables .

CHICKEN IN A CREAMY GRAPE SAUCE

This is my version of a very old recipe .( it is extraordinary ). You will need leftover chicken or pre cooked chicken pieces cut into slices .(Approx 1 kg). Now place 300 gm of fresh green grapes in your processor/ blender . Simmer 600ml of cream in a small saucepan , add the grape juice , 1 tbs of dried chives along with 2 tbs of chopped parsley . Add the sliced chicken , reheat to a simmer and serve at once .

CREAMED CORN AND CHICKEN FRITTATA

Preheat your oven 160 deg C Into a large bowl add 1 X 400gm can of creamed corn ,1 cup of shred chicken with 1/4 cup of wholegrain mustard , mill well. In a separate bowl beat together 6 eggs , 1 dsp of cracked pepper , 1 tsp of salt , 1 tbs of minced garlic and a sprinkle of dried marjoram . Pour into the corn and chicken mix and mix well to combine . Grease an ovenproof pie dish and line the base with brocoli and cauliflower florets sprinkled with nutmeg. Now pour the frittata mixture into the ovenproof pie dish and bake in the preheated oven for 40 minutes or until set and golden . Can be served in slices , hot or cold along with a mixed salad and or chips.

BISCUIT CAKE

Preheat your oven to 160 deg C. Use your electric beaters to cream 250 gm of chopped butter/marg (room temp ), with 1 cup of castor sugar and 1 tsp of vanilla extract , until white and fluffy . In a separate bowl lightly beat 2 eggs and add a little at a time , beating well after each addition . Mix 4 cups of plain flour with 1 tsp of baking powder and a pinch of salt and add in small batches. Alternating with a 1/4 cup of milk . Mix to a firm dough . Turn out onto a lightly floured bench and use a rolling pin to roll out to 5mm thick. Using an entree plate as a guide cut out 5 X 18 cm rounds from the dough . Place on baking trays covered with baking paper .( you will need to cook these rounds in batches .) Cook for 20 minutes or until golden brown . Cool on trays for 5 minutes , then transfer to a wire rack to cool completely. When cool , spread four of the biscuit rounds with jam of your choice and sandwich together, stacking to make a 5 layer cake . Now prepare an icing by combining 2 and 1/2 cups of icing sugar with 10gm of softened butter / marg and 3 tbs of boiling water . Combine till smooth . Spread over the sides and top of the cake . I finshed with a sprinkle of torn rose petals .