DAY 4 ...1 MEAL ..4 AYS

Preheat oven to 160 deg C. I sliced the remaining chicken and potato and mixed with the remaining stir fry vegeatbles and placed them in pastry cases and warmed through in the preheated oven .

DAY 3 -1 MEAL 4 WAYS

This afternoon , I sliced 1/4 of the remaining 1/2 cooked chicken and mixed with some of the remaining stir fry vegetables and slicing 1 of the remaining aining potatoes . I preheated the oven to 160 deg C . I placed this mix in a lightly oiled quiche dish and added 1/2 cup of cooked macaroni sprinkled lightly with dried chilli . Then I added 5 eggs beaten with 3/4 cup of cream and seasoned with dry dill. Place the prepared quiche on an oven tray and bake until the quiche is golden and firm . Serve cut into slices with chips and or a salad .

DAY 2 , ONE MEAL 4 WAYS .

This afternoon , I sliced a portion of the deboned cooked chicken, and steam cooked 2 cups of dried pasta . Preheat your oven to 160 deg C . I placed the cooked pasta into a sprayed ovenproof dish , topped with a scoop of the mixed vegies , sliced potato and the slices of chicken . I mixed to combine and topped with grated cheese and a sprinkle of cracked pepper . The dish was placed in the preheated oven and heated through till the cheese melted and the chicken , vegie mix was heated through .

SUNDAY NIGHT AT THE MANOR .(One meal four ways ) Meal 1 .

The sun was shining and I was able to spend time in the garden , it really has been a day well spent . The orchids are in flower , the roses are in bud and nothing else matters . Life is good . Last night I removed an uncooked chicken from the freezer and let it thaw in the frige . Coming in from the garden I deboned the chicken and discarded the bones and wing tips . This is a process that we cover in 'country 'cooking class and uses all the available chicken meat . Preheat your oven to 180 deg C I trimmed , oiled and salted 4 potatoes slicing half way through ( hasselback potatoes ) . In an oiled oven proof dish I poured 1 kg of frozen mixed vegetables , then topped with the deboned chicken rubbed with minced garlic and sprinkled with ground sumac. Finally added the hasselback potatoes . I finalised the dish with a drizzle of honey . Bake in preheated for 50 minutes or until the chicken is golden and the potates are tender , check with a skewer . I served my dish with balsamic glaze .

RICH FRUITED TEA LOAF

You will need start preparing this tea loaf the day before you want to bake it . Mix together 175 gm of both raisins and sultanas , 175 gm of light brown sugar in a large bowl . Then pour over 300ml of strong hot tea ( I used chai tea ) , cover and leave to sit overnight . Next day preheat your oven to 160 deg C . Lightly grease and line 2 x loaf pans . Now stir into the fruit mixture .... 275 gm of self raising flour , 1 x lightly beaten egg and 2 tbs of marmalade . Mix thoroughly . Now pour into the prepared pans/pan and level the surfaces with the back of a spoon . Bake in the well preheated oven for 1 and 1/4 hours , or until well risen and firm to the touch , or a wire skewer inserted should come out clean . Leave to cool in the pans for 10 minutes , then turn out and leave to cool completely on a wire rack . Serve sliced and buttered .

CHICKEN , LEMON AND RICE SOUP

Please make your own chicken stock from chicken feet ( available at your local chicken shop in your local market if you have to order them , you will be rewarded with the best soup.) Heat 2 tbs of rice bran oil in a large saucepan and cook a peeled and chopped onion , stirring until soft . Add 4 cups of chicken stock , 500 gm of coarsley chopped skinless chicken fillet and 1/3 cup of mixed grain . Bring this to the boil and then reduce the heat to a simmer , cover the saucepan and continue to simmer until the grain has softened . In a separate bowl beat 2 eggs and 1/3 rd cup of lemon juice together until smooth . Now this is the main part of the recipe , GRADUALLY whisk 1/2 cup of hot soup mix into the egg mixture ... then stir the warmed egg mixture into the soup . Serve the soup in warmed bowls and dress with sprinkled parsley . This is really good .

SWISS CAKE BISCUITS

Preheat your oven to 160 deg C . Beat 250 gm of butter until white and creamy . Add 1/2 tsp of vanilla extract and 2 tbs of castor sugar and beat until light and fluffy . Stir in 1 cup of plain flour ( DO NOT BEAT ), then add another cup of flour by stirring . Stir until smooth . Place mixture into a piping bag fitted with a large fluted tube . You will need 2 x 12 hole muffin trays . Place paper patty cases in the muffin holes and pipe mixture into cases . Bake in a moderate oven for 20 minutes . Remove from the oven and leave cool in the muffin pan . When cool remove from muffin pan and sift icing sugar over the top and place a place of glace cherry on top .