BROCCOLI AND CHEDDAR TARTINE

A tartine is simply an open faced sandwich , just like bruschetta . The combination of ingredients you can add on top of a piece of crunchy bread is endless. Just remeber to make interesting and inviting , here is what is on the menu tonight at The Manor . Bring a medium saucepan of salted water to the boil . Trim a stem of a head of brocoli and slice into 4 pieces , place in the boiling water and cook for 3 minutes then add the florets, continue to cook for 3 minutes and then drain well. Finely chop the the par cooked brocoli .Set aside . Heat 2 tbs of oil in a frypan over a medium heat , add 2 tbs of minced garlic , 2 anchovy fillets finely chopped , 1 tsp of sriracha or 1/2 red chilli finally chopped , cook until fragrant and combined . Now add the brocoli and 1 dsp of dried oregano and cook until the brocoli is just tender . Preheat your oven grill to high . Brush 6 slices of sourdough bread with olive oil on both sides and grill the bread on each side until golden . Smear a little minced garlic over one side of each toasted slice , then sprinkle over grated chedder cheese . Place the cheese covered slices under the grill until bubbly and golden then top with a generous spoonful of the brocoli mixture and scatter with finely chopped lemon zest . Enjoy , these are delicious .

ROGAN JOSH

This was the mains dish we prepared in 'Country' cooking class , this week . Peel and slice 5 onions . Heat 3 tbs of oil in a med/ large frypan over a high heat . Add 1tsp of fennel seeds ,1 tspof ground cloves , 1 tsp of cardamon and 1 dsp of sweet paprika . Stir to combine with oil for 30 seconds , then add the chopped onions . Continue to cook until the onions soften 10- 15 minutes . Now add 2 tbs of minced garlic , 1 tbs of minced ginger , 1 tsp of ground tumeric , 2 tbs of ground coriander , 2 tbs of tomato paste and as much or as little sriracha that suits your tastebuds. Stir through and remove from heat . Slice in half 1 packet of cherry tomatoes and place in the bottom of your slow cooker bowl , along with 2 tbs of red wine vinegar and 125 ml of water . Now add 1.5 cubed shoulder lamb and pour the spice and onion mixture over . Stir to coat the lamb . Cover and cook on HIGH for 4 hours . Serve over rice or mixed grain .

FOOLPROOF CHOCOLATE CAKE

Preheat your oven to 180 deg C. This is how the recipe was written ...... Cream together 4 tbs of butter / margarine and 1 SMALL cup of sugar, after some investigating ,I believe the sugar should be castor sugar and a 'small' cup means 1/2 cup (125 gm). BUT I can't find anything written in gold , it's a mine field looking up old weights and measures. Then add 1 beaten egg and 2 tbs of golden syrup. In a separate bowl mix together 2 cups of plain flour with 2 tbs of cocoa, 1 tsp of bicarbonate of soda and 1 tsp of baking powder. Now mix the flour blend into the egg mixture along with 1 cup ( 250 ml) milk. Bake in a well greased pan lined with baking paper , I used 2 small pans and divided the batter . Bake for 30 - 40 minutes or until a skewer inserted comes out clean. It is up you whether you want a chocolate cake or a cake sponge.

COURGETTE FRITTERS ( ZUCCHINI )

Come on , these are delicious . Place 100gm of self raising flour in a bowl and add 2 beaten eggs , usinga wooden spoon stir until the flour and eggs are combined . Add 50 ml of milk and stir until a thick batter forms . In a separate bowl , grate 300gm of unpeeled and trimmed courgettes . Now add the grated courgettes to the batter with 1 tbs of dried thyme and cracked black pepper to taste .( or a drop or two of sriracha ). Mix thoroughly . Heat a glug of oil in a frypan over a medium heat and add tbs sized portions of the batter to the pan , cook in batches for 4 minutes on each side . Remove with a slotted spoon and drain on absorbent kitchen paper . Serve with a sprinkle of dried thyme . Simple and delicious .

CARROT RING CAKE

Late in January , I prepared and posted on my blog Savoury carrot ring . Today I prepared a sweet carrot ring cake , drizzled with honey . To prepare the carrot ring cake , it is essential you use a 10"bundt pan . Preheat your oven to 180 deg C . Liberally oil and finely sprinkle with fine polenta your bundt pan . Place 1 cup of butter/ margarine in the bowl of your mixer with 1 cup of soft brown sugar (firmly packed ) . Beat until well blended , creamy and pale in colour ..it takes time . In a separate bowl mix together 2 cups of plain flour ,1 tsp of baking soda , 3/4 tsp of salt , 3/4 tsp of ground cinnamon , 1/2 tsp of ground all spice . In a small bowl beat together 4 eggs . Alternatively add the flour mix and the mixed eggs , until well blended . The mixture should be light and fluffy . Now beat in 3 tbs of fresh lemon juice and 1 dsp of grated lemon peel . Finally stir through 300gm of shredded carrots . Transfer the batter to the prepared pan . Bake for 40 minutes in the preheated oven , check for doneness when an inserted skewer comes out clean . Cool the carrot ring in the pan for 15 minutes and turn out on to a serving tray , dizzle lightly with runny honey . Cover with a cake dome and let stand at room temperature . This cake is best served warm ( about 10 minutes at 180 deg C ) .

A QUICK FIX BREAKFAST USING THE OAT AND POTATO BREAD

Telling you how to prepare a ham and cheese toastie , is akin to telling you how to suck eggs ! This was my breakfast today . Two slices of oat and potato bread , thinly spread with butter / marg on one side of each slice . Place the buttered side down on your work surface and sprinkle over a generous layer of grated Gruyere cheese ,taking it to the edge of the bread then add sliced honey ham over top and finish with a light sprinkle of grated cheese . Add the other slice of bread , buttered side up and press down with the palm of your hand . I heated a frypan over a medium heat until warmed . Add the sandwich and fry on one side until golden brown , flip the sandwich over and fry for 3minutes and the cheese is melted and the bread is golden brown.. Slice the sandwich diagonally and serve immediately . A great start to the weekend .

OAT AND POTATO BREAD

Grease a 900 gm loaf pan . Peel 225 gm of "allrounder " potato , place in a saucepan with water and boil till tender . Drain and mash the potato/ es until smooth . In the bowl of your electric mixer .. mix together 500gm of strong white flour with 1 and 1/2 tsp of salt , rub in 40 gm of cubed buter , using your fingertips . Stir in 1 and 1/2 tsp of instant dried yeast , 1 and 1/2tbs of soft dark brown sugar , 3 tbs of rolled oats and finally 2 tbs of milk powder . Mix in the mashed potato and add 210 ml of luke warm water . Now using your dough hook , mix to a soft dough . Continue to beat until the mixture is smooth and elastic .( about 10 minutes ) Cover the mixing bowl with cling wrap and leave to rise in a warm place for an hour or until doubled in size . It is now time to preheat your oven to 220 deg C . When doubled in size beat the mixture with the dough hooks until deflated . Now transfer the dough the prepared pan and shape with your hands into a loaf shape . Cover again with cling wrap and let rise for 30 minutes Brush the surface of your loaf with 1 tbs of water and sprinkle with over with a few rolled oats . Baked in the preheated oven for 30 minutes or until the loaf sounds hollow when tapped on top . Transfer to a wire rack to cool . To serve just slice and serve with butter and your favourite topping . this bread makes excellent toast and the best toasties !!