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Easy Pizza



800g plain flour

1 pkt dried yeast (10 g)

Large pinch of salt

1 tsp. sugar

3 Tbsps. olive oil

 2 cups lukewarm water


  1. Sift the flour, salt and sugar into a large bowl.  
  2. Sprinlke over the yeast.  
  3. Using the dough hook of an electric mixer, or a wooden spoon if you are doing it by hand, pour in about ¾ of the water and work the mixture into a soft, firm dough. 
  4. Add more water if necessary until your dough is soft and can knead easily without sticking to the bowl or your hand.  (If your dough is too tacky you may have added too much water and in that case add little bits of flour until it no longer sticks). 
  5. Knead the dough until it is elastic and smooth. 
  6. Form into a ball and place in a floured bowl. 
  7. Cover with a damp cloth and place in a warm spot to rise until it has doubled in size. 
  8. Knock down with your fist and knead again. 
  9. Divide into equal balls and roll out for your pizzas.                  

Deep Fried Eggplant


  • 1/2 cup all-purpose flour or cornstarch
  • 3 eggs, lightly beaten
  • 2 cups fresh bread crumbs
  • 1/2 teaspoon salt, plus additional for sprinkling eggplant
  • 1 tablespoon Essence, recipe follows
  • 1 small eggplant, cut crosswise into 1/4-inch thick slices and then quartered
  • Vegetable oil, for deep frying
  • Marinara sauce (optional)


Place the flour, egg, and bread crumbs each in 3 small bowls. Add the 1/2 teaspoon of salt to the egg and whisk to combine. Season the bread crumbs with the tablespoon of Essence and stir with a fork or your hands to thoroughly combine.

Dredge each piece of eggplant in the flour, coating thoroughly and then shaking to remove any excess flour. Coat each piece with the egg, then dredge in the bread crumb mixture, pressing to make the bread crumbs adhere. Transfer the eggplant pieces to a rack or to paper towels to let them dry slightly before frying.

In a deep, heavy skillet heat 1/2-inch of vegetable oil to 375 degrees F. Fry the eggplant pieces, in batches if necessary, for about 1 minute on each side, or until golden brown. Transfer with tongs to paper towels to drain. Sprinkle lightly with salt before serving. Serve with marinara sauce, or as desired.

Creamy Pasta with Green Beans & Bacon Recipe


4 portions tagliatelle pasta
Olive oil
2 Tbsp. butter
1 onion
2 garlic cloves
1/4 cup balsamic vinegar
1 packet (250 g) bacon, chopped
1 x 410g can  Rhodes Green Beans Cross Cut
1 cup double-thick cream
Salt and freshly ground black pepper


  1. Cook the pasta in salty water until al dente, drain and keep warm.
  2. Pour some of the oil over the pasta.
  3. Heat the rest of the oil and all the butter and fry the onion and garlic for several minutes.
  4. Stir in the balsamic vinegar and fry until flavoursome.
  5. Remove from the pan and keep aside.
  6. Fry the bacon until crispy and add the onion mixture to the pan.
  7. Stir in the green beans and cream, and season with salt and pepper.
  8. Stir until warmed through and serve with the pasta.

Cream of Chicken Soup

  • 4 Manor Farm chicken breast fillets, cut into strips
  • 3 tbsp butter
  • 4 spring onion, chopped
  • 1 medium leek, sliced
  • 600ml chicken stock
  • 1 tbsp chopped fresh parsley
  • 1 tbsp fresh thyme
  • 175ml cream
  • Salt and pepper

Preparation/Cooking Steps

  • Melt the butter in a large saucepan over a medium heat. Add the spring onions and cook, stirring for 3 minutes until slightly softened. Add the sliced leek and cook for a further 5 minutes, stirring well.  Add chicken, stock and herbs, and season to taste. Bring to the boil, then lower the heat and simmer for 25 minutes, until the chicken is tender and cooked through. Remove from heat and leave to cool for 10 minutes.

    Transfer soup to food processor and blend until smooth. Return soup to saucepan and warm over a low heat.

    Stir in cream and cook for 2 minutes, then remove from heat and ladle into serving bowls. Garnish with sprig of thyme and serve immediately.

Chicken with Roasted Vegetables

  • 4 Manor Farm chicken breast fillets or thighs
  • 55g Butter
  • 1 red onion, cut into wedges
  • 2 courgettes, thickly sliced
  • 1 small aubergine, sliced
  • 1 red pepper, seeds removed & cut into strips
  • 1 green pepper, seeds removed & cut into strips
  • 55g (2oz) mushrooms, thickly sliced
  • 2 tablespoons fresh oregano leaves
  • 225g (8oz) baby potatoes, cooked
  • black pepper

Preparation/Cooking Steps

  • Melt 15g butter in a non-stick frying pan and brown the chicken on both sides. Remove chicken from the pan and place in a roasting tin.
  • Melt the remaining butter, add the vegetables and oregano and toss until coated, seasoning with pepper.
  • Place in a roasting tin with the chicken.
  • Cook in a preheated oven at 180oC, 350oF, Gas 4 for 25-30 minutes, stirring once or twice.
  • Serve with baked potatoes.