SALMON AND DILL POTATO PATTIES WITH LIME MAYONNAISE

These are easily made , plus deliciuos . Cook 400 gm of new potatoes in boiling water until tender . Then drain and cool . In a separate bowl add 1 dsp of grated lime zest with 310 gm of whole egg mayonnaise . Place the potatoes n a large bowl , mash roughly with the back of a spoon , leaving large chunks . Now stir in a drained can os salmon .( 425 gm ). Stir in 2 tbs of fresh dill and 2 spring onions finely sliced . Now add a lightly beaten egg with the mayonnaise . Mix to combine . Divide into eight palm sized portions . Coat the balls with breadcrumbs . Heat 1/4 cup of rice bran oil in a pan and cook the patties each side until golden brown . Drain on paper towel. Serve with a grain of your choice or a mixed leaf salad or even chips ... it is your meal , enjoy it as you like .

THE MANOR SHAKSHUKA

Preheat your oven 180 deg C Spray your pan . Roughly chop and trim your choice of vegeatables. The choice is yours , I used carrot , brocolli, onion , asparagus , beans and cherry tomatoes. Place the mixed , trimmed and chopped vegetables in your pan . Sprinkle with a mix of dried onion and garlic and a light sprinkle of grated cheese . Now randomly pour over 500ml of tomato pasatta . Crack 6 eggs randomly over the top . In a separate bowl beat together 10 eggs with 300ml of cream along with 2 tbs of minced garlic , 1 tbs of dried dill , a sprinkle of chives and cracked pepper . Gently pour over the mixture in the tray . Top with 6 brocacchini cherry cheese balls ans a sprinkleof finely grated parmesan . Bake in the oven for 1 hour .

FIG JAM

I am very fortunate to have my very own fig tree , originating from a twig gifted to me from the optometrist Paul salloum , who I worked with for many years . The fruit is so bountiful , there is enough for the birds , myself , family and anyone who would like to come and pick their own . Today my son Marc and his partner Tasha came and picked fruit from the fig tree , dug up Jerusalem artichokes. It was special to share the fruit from my garden with family . Today I made my first lot of fig jam . Put 1 kg of freshly picked figs ( stalks removed ) in a large heatproof bowl and pour over boiling water , cover and let sit for 5 minutes . Then drain , cool and cut the figs into pieces . Place the figs 125 ml of lemon juice along with 125 ml of water into a large pan . Bring to the boil , then reduce the heat and simmer , covered for 20 minutes , or until the figs are soft . Now add 1 kg of castor sugar and stir over a medium heat , without boiling for 5 minutes or until the sugar has dissolved . Then bring to the boil for 20 minutes , stirring occasionally . When it is thick and pulpy , a skin will form on the surface and it will wrinkle when lightly pressed with your finger . Pour immediately into clean , jars and seal . Turn the jars upside down for 2 minutes , then invert and leave to cool . Label and date . Store in a cool dark place for 6 months , when opening the jam it will last for 6 weeks stored in a refrigerator .

LEMON SLICE

Line 20 X 30 cm slice pan . Mix 500gm of biscuit crumb with 1 cup of dessicated coconut in a large bowl . Add 1 can of sweetened condensed milk , 200gm of melted butter/ marg , 1/3 rd cup of lemon juice and the grated rind of 1 lemon . Combine to mix well . Press mixture evenly into pan and refrigerate . For the icing mix 3 tbs of lemon juice with 3 cups of icing sugar and 50 gm of butter / marg Mix to a smooth paste and spread over slice . Cut into squares and keep refrigerated in a sealed container . Serve chilled.

HOT CROSS BUN AND BUTTER PUDDING

This is the ultimate Easter dessert Ingredients.....4 hot crossed buns, butter/ marg for spreading, 4 eggs, lightly beaten, 1 tsp of vanilla extract, 150 gm of castor sugar, 600 ml of milk, 400 ml of cream, 200 gm of choc bits, finely grated zest of a small / medium orange. Preheat your oven to 180 deg C. Slice 4 hot cross buns in half and spread with butter and return the tops to the buns . Beat 4 eggs together with 1 tsp of vanilla extract and 150 gm of castor sugar until pale . Pour 600 ml of milk and 400 ml of cream into a saucepan over a low heat, stirring with a wooden spoon . Now add the egg mixture, whisking to combine, until a custard forms. Remove from the heat. Add 200 gm of chocolate bits to the custard . Place the buttered hot crossed buns into an ovenproof dish, pour over the the custard mix, set aside for 20 minutes so the custard mix can soak into the buns . Place the ovenproof dish insde a larger roasting pan and fill half way with boiling water . Sprinkle the top of the buns with the grated zest of 1 orange . Place in the preheated oven and bake for 45 minutes.

GREEK CHICKEN AND LEMON RICE

Firstly make a marinade , in a large container , mix together 6 chicken pieces ( drumsticks and thighs )with 2 tbs of olive oil , 4 tbs of lemon zest ,1/4 cup of lemon juice , 2 tbs of chopped oregano , 3 tbs of chopped flat parsley , 3 tbs of minced garlic. Coat the chicken pieces thoroughly . Place the bowl with the coated chicken pieces in the refrigerator for at least 4 hours . Preheat your oven to 180 deg C. Heat a tbs of oil in an oven proof dish , add the chicken pieces ( reserving the marinade ) , cook the chicken pieces for 3 minutes on each side . Set the chicken pieces aside . To prepare the rice , heat 2 tbs of rice bran oil in a pan , add 1 onion peeled and finely chopped , cook until tender . Add 1 cup of long grain rice and stir until the rice is translucent , add the left over marinade , 375 ml of chicken stock , 125 ml of water , 2 tbs of dried oregano . Bring this mix to the boil , reduce the heat and place the chicken pieces on top , add 2 small lemons halved . Cover the pan and bake in your oven for 20 minutes . remove the lid and continue to bake for 20 minutes untilall the liquid is absorbed . Remove from the oven and cool for 5 minutes before serving ,. Garnish with dried oregano and parsley .

LET’S GET READY FOR EASTER .....EASTER CONES

With your electric mixer , beat 250 gm of room temp cottage cheese , until smooth . Add 395 gm can of sweetened condensed milk , beat until smooth . Now add 600ml of cream and the vanilla pudding mix ( 100gm packet ), beat until smooth . Pour this mixture into a crumb flan case or ice cream cones and top with grated chocolate , mini Easter eggs or chocolate balls . If using cones they are best filled on the day they will be consumed . Enjoy and share ....happy Easter .