CRISPY SKIN SALMON WITH SWEET CHILLI , GINGER AND SHALLOT DRESSING Thurs 30 Jan

To night Dale prepared the main meal .
 This is his version of an Asian inspired combination of sweet and salty flavours  in his chilli , ginger and shallot sauce .
With the salmon he produced textural contrast in the crispness of the skin and the tenderness of the salmon  flesh.


Prepare the grain of your liking to accompany your meal.
Dale used red rice.
Make sure you paper towel dry the salmon fillet fillets...sprinkle both sides of the salmon fillets with sea salt ..set aside.


 Prepare the sauce ............
Place 1/2 cup of sugar , 1/2 cup of water , juice of 1 lemon and the grated zest , 2 tbs of minced garlic , 1 chopped fat garlic clove , 1 sliced bullet chilli, in a saucepan  and bring to the boil.
Simmer over a low heat for 5 minutes . Set aside and let cool.
Once cooled add a cupful of chopped coriander leaves and 2 spring onions finely sliced.
Gently stir in 1 tbs  of sesame oil.


Prepare the salmon.....
Add the salmon...  skin side down to a very hot and well oiled pan.
About 3 minutes each side ...turning only once.
Turn off the heat and rest while the grain is placed on a serving plate.
Top with salmon.. drizzle the sauce at the base of salmon and use a slotted spoon to garnish with the coriander and spring onions.


I may have taught Dale ..too well. !

KANGAROO MEZZE WEDNESDAY 29TH JAN

900 gm of kangaroo fillet sliced and placed in a bowl along with 2 tbs of minced garlic , 2 tsp of paprika ,  2 tsp of ground cumin ,  1 tsp of ground coriander ,  2 tbs of olive oil , juice of 1 lemon , sea salt and ground black pepper ... mix thoroughly to coat , set aside.


Peel and slice 2 garlic cloves  heat over a med heat in a pan , add 1/4 cup of pine nuts , once the nuts are golden brown , add 200gm of spinach with a pinch of salt until it has wilted ....turn off heat , cool.
Tip into a serving bowl , add 1 cup of Greek yoghurt , mix in the juice of 1 lemon and season with salt and pepper .
Place the spinach riata in the refrigerator.


Prepare the onion , tomato and herb salad .
Finely slice 2 red onions  and mix them with the juice of 1and a half  limes
Cube  2 large tomatoes and place in the serving bowl with the onions
Finely chop 2 handfuls of both parsley and coriander leaves.
Add them along with  2 tbs of olive oil and season with ground pepper .


Sear the sliced kangaroo fillet in a hot  oiled pan , brown on each side .
Do this in batches making sure meat is cooked through


Pile on a serving dish .
Serve with warm flatbreads , spinach riata and salad

Adapted from a recipe taken from The Mighty Spice Express...

BUCHANAN HERRINGS ...SIMPLE AND DELICIOUS...

Peel 4 bananas and cut in half long ways and then slice on the diagonal .
Place in a bowl and squeeze over  the juice of  1 lemon .
Add 300ml of your favourite mayonnaise( or if you have time make your own )
Gently mix ..set aside.
Remove the rollmop fillets from the jar....layout  and pat dry with paper towel .
Place a herring fillet per small serving plate along side a half moon smear of the mayonnaise , place slices of banana along the smear.
Garnish herring fillet with dill.

 

GRAVAD LAX (2 ) IT`S TIME TO ENJOY

The gravad lax has marinated for 3 days and the salmon  parcel turned  once a day.
I am serving the sliced gravad lax  with a mustard dill sauce  ..
 Whisk.......... 3 tbs of Dijon mustard
2 tbs of caster sugar
1 tbs white wine vinegar
1. egg yolk
............all together in a bowl ........
Incorporate 150ml of sunflower oil
Season with a little salt and  white  pepper ...
It will be the consistency of mayonnaise ...
Stir in 2 tbs of chopped  fresh dill.....
Place the gravad lax on a sparse bed of mixed green leaf  along side a smear of mustard dill sauce.

GOOD LUCK PAUL SALLOUM...SPEC SAVERS NORTHLAND , VICT

We have had a lot of fun Paul, but today we said good bye ...I wish you ever success  with your venture into  Spec Savers Northland ...Victoria .
Enjoy your chocolate and mango layered jellied cake.

 

CHICKEN AND CHILLI STIR FRY TUESDAY 28th JAN

Place black rice in a saucepan or steamer  of boiling water till water is absorbed and rice is tender.

Meanwhile  combine 1 tbs  vinegar ,1 tbs  honey 2 tsp  soy sauce , 1 tsp  sambal oelek  and  2 fat cloves of sliced garlic in a bowl and set aside.

Heat a glug of oil in a pan over a med heat ....add  400gm of skinless chicken breast  sliced on the diagonal for a couple of minutes  or until the chicken is just cooked .
Transfer to a plate and set aside

In the same pan add another glug of oil and add a med sized head of broccoli cut into florets ..2 red onions cut in slivers . 1. red capsicum cut into short strips  1. red bullet chilli sliced with seeds

...heat over a high heat for 2 mins or till slightly softened .

Now add the chicken to the vegetable mix until the chicken is heated through...add vinegar mix and gently mix through or until vegetables are tender but not soft .

Plate up on a serving  bowl over the black rice bed  and garnish with torn coriander leaves .

This recipe was taken from Better Homes and Garden..magazine ..diabetic living... issue 48 ..
Nov/ Dec 2013

BERBER ROO STEW...MONDAY 27TH JAN

MIGHTY SPICE EXPRESS...Page 120       Substituting Beef fillet for Kangaroo fillet....served with Harissa yoghurt.

RED VELVET CUP CAKES WITH CHOCOLATE GNACHE FILLING ....

I use Nestle baking cocoa it gives a rich chocolate taste and I substitute the red colouring with beetroot powder ...intensifies the colour and flavour with additional health benefits.

AUSTRALIA DAY 2014....RITA`S TAMARIND AND COCONUT PRAWN CURRY

Extract from " MIGHTY SPICE EXPRESS ' . .but tweaked to my liking..

250 gm buckwheat into boiling water , until water is absorbed...

Heat a slug of oil in a pan over medium heat   ..add 2 sliced onions .2 fat cloves of garlic , sliced  1 fresh red bullet chilli sliced with seeds, a handful of ground peppercorns , a dsp of paprika , a dsp of turmeric ......add to  the onion mix in the pan .

Once you have a nice golden colour  add a worthwhile pinch of salt.

Pour in  400ml of coconut milk stir to combine and bring to a gentle simmer , then add 3 tsp of tamarind paste .

Mix everything together the sauce should be taking on a rich orange colour
.
While the sauce is simmering add 500gm of  cleaned , raw prawns...give them a good stir  making sure all prawns are covered with sauce
...scrunch up a good sized piece of baking paper run it under cold water and place over the pan for 5- 6 minutes till prawns are cooked
.
Serve prawns and curry sauce over a bed of buckwheat garnish with torn coriander leaves ..

Enjoy and cheers to a multi cultural Australia ..

 

A GRANNY CALLED JESSIE.........R.I..P 25 /01 /2014

I remember a lady called  Granny , who taught me about a piece ,chip and egg.
Granny taught me to cook , it was her that introduced me to the sense of community through food.
Mince and potato , kippers on toast , baked sweet potato pie.

Granny`s middle name was Lockhead  , she had a curly haired dog named Lassie  and spoke of places like Penay Lea  and things like jilly jaws  .
Granny always ended her days with tea and toast.

Jessie Mersey was a lady who could dance real fine and taught me the slosh , she was the lady who put  out the rubbish on the last day of the year and shared  the custom of the first foot in.

When Jessie became Granny , she knitted booties , jumpers and suits. Through Granny I learnt the magic of glycerine  on the sore gums of teething babes  and a warm cloth to an aching ear.

Granny was a lady with a million tricks involving match sticks , the favourite was one with a strand of hair , the boys thought her ever so smart.
She played a tickling game on their hands and feet about a teddy bear in the garden , and taught the boys that they really did have little pigs at the end of their feet.

On birthdays she always made a cake .
She was a master with a mashed up egg in a cup  , and with milk and bread for a treat in a bowl.

As the boys grew and grew Granny was always there , greeting them with encouragement and praise .
The boys are now very tall and Granny is no longer here.

Jessie will live on through her gift of  unconditional love and sense of fairness and decency which she instilled in all those she loved .
 

SLOW BRAISED PORK BELLY WITH FRENCH LENTILS AND SALSA VERDE

Switch the oven on at 200 deg C
 Place a 1.5 kg of vertically scored  pork belly into a lidded casserole , throw in 4 fat unpeeled garlic cloves , 2 onions  quartered , star anise , and 100ml of soy sauce.
Pour in enough water to barely cover the pork
Bring to the boil , cover with a disc of baking paper  and lid.
Simmer for 5 minutes on the top of the stove , then place in a preheated oven for  2 hours.

Prepare the French lentils ( 250gm ) simmering in 600 ml of water till tender , but still with a bite in them ..al dente.

Heat a fry pan with a tablespoon of oil and add 2 chopped onions , 2 chopped garlic cloves , 1 small red chilli sliced  with seeds along with  2 peeled and sliced stalks of celery.

Remove the pork and rest on a cake cooling rack . Place the whole pork joint on scrunched up foil in a baking tray on the top rack of a very hot oven for about 15 minutes .

The skin may not be crispy all over but it will be brown , gelatinous , tasty and so tender .
Slice the joint along the scores at the width desired and serve atop the lentils .
Spoon over a salsa verde.

I prefer to hand chop the ingredients for this salsa .I `m after a robust ( in texture and flavour ) sauce.
 6 anchovies.
1 tbs capers
1 tbs cornichons
1 clove of garlic
2 large handfuls of parsley.
All chopped  finely ...if using a processor don`t turn it into a paste.
Now stir in ...
1. handful of torn mint leaves
1. tbs lemon juice
1. tbs Dijon mustard
8 tbs olive oil
salt and freshly ground black pepper.

Drain the lentils till the water runs clear and add  the lentils to the vegetables in the pan .
Stir in a little oil to the lentil mix  and spoon onto your serving platter.

This is amazingly delicious....
Enjoy mmmmm

 

GRAVAD LAX..... THIS IS MY TYPE OF DISH ..C`MON JOIN ME . (1)

I love everything about this dish from the artistry of the preparation to consuming the prepared salmon.......
Gravad Lax (Scandanavian ) literally means grave salmon referring to the underground chambers where it is prepared , in our case marinated .

Mix together 4 tablespoons of Demerara sugar , 3 tablespoons of  course sea salt , 1 tablespoon of vegetable oil , a good handful of freshly ground black pepper , and 3 tablespoons of fresh dill (chopped.)
Put two fillets skin side down on the board , spread them with the mixture , then sandwich the fillets together skin side out
Wrap the fish in double foil.
Lie the parcel in a dish and place canned weights  on top
put the dish in the fridge for a minimum of 48 hours or as long as 5 days turning the wrapped fish daily and keeping it under weights.
We will eat our salmon after 3 days., served with a mustard dill sauce.
More on that in 3 days time...to be cont...

 

 

 

21st CAKE FOR JEANS SON......AN ARSENAL SUPPORTER

This is the cake in progress, a simple  mud cake , 50 portions required....
The edible icing logo.........All edible logo and designs re avaialable from Sophies   PARTY CUPCAKE , SHOP 1.... 68 HOTHAM ST TRARALGON...Sophie has a machine that makes the designs while you wait ,,!

The story will continue ......

SUPERB CARROT CAKE

Page 219  of  Mary Berry`s Favourite Recipes.......


Crank up the oven to 180 deg C....( It`s the secret to a successful bake ..a well heated oven.)


Prepare an 8" round tin , well greased and lined with a circle of baking paper.


Measure out  225gm of self raising flour  and 2 level teaspoons of baking powder  and mix in 150gm  of soft brown sugar..


Add 50gm of shelled walnuts , chopped


100gm of carrots , washed , trimmed and grated


2. mashed ripe bananas ..


Mix lightly...make a well in the centre add 2 beaten eggs  and 150ml of sunflower oil..


Beat well until blended.


Place in the prepared tin and bake for 1 1/4 hours until cake is golden brown  and shrinks slightly from the sides of the tin..


Turn out and leave to cool on a wire rack.


ICING...


Place  75gm of soft margarine  , 75gm of cream cheese , 175gm of sieved icing sugar and 1/2 teaspoon of vanilla essence ...in a bowl and beat till well blended  and smooth.


Spread over the cake and rough up surfaces with a fork.


Leave the icing set before slicing.

WICKEDLY SINFUL PASTA

12 Egg yolks and 400gm of OO flour......

If you have a bit of time  , arrange the flour in a mound with a well in the centre  on the table or work bench .
 Place the egg yolks in the well .
 Using your fingers or a fork gradually draw the yolks into the flour till a dough is formed .

If time is tight ......
Place the ingredients into a food processor with a dough hook .
Add a little more flour if the dough is sticky, what you are looking for is a dough silky smooth to touch .

Divide the pasta into two balls .
Keep the remaining pasta covered with cling film.
Work quickly to roll out the pasta on a lightly floured surface..(semolina )
You can use a rolling pin , hand cranked pasta machine or electric pasta machine to roll out .

I prefer to cut my own pasta.
Dry the pasta sheets over a clothes horse  for about 30 minutes .
Then fold into a flat roll about 2 " wide  ( 5cm )
Cut into your desired widths.
Unfold the pasta , arrange into  small piles and allow to dry for 15 minutes.

Now for a simple and very inexpensive garlic and olive oil sauce ....

Dice 12 fat garlic cloves into small even slices ..( do not use minced or squeezed garlic )
Heat  100ml of  olive oil  and fry the garlic till garlic is aromatic and a pale creamy beige in colour , remove garlic immediately from the pan with a slotted spoon to a warmed bowl to rest. Leave the oil in the pan .
Cook your pasta in boiling salted water , drain and stir in the oil , garlic and stir through a tablespoon of finely chopped parsley.
Enjoy....mmmm












 

ROAST VEGIES

Pre heat the oven to 200 deg C

4 . Beetroot, washed , peeled , diced and dried
1 . Medium sized celeriac peeled , diced  and dried
2. Sweet potatoes , washed , diced and dried
1/2 red capsicum deseeded and sliced
1/2 green capsicum deseeded and sliced
2 fat garlic cloves peeled  and sliced
3. Red onions quartered
Salt and pepper
.
Place all the vegetables apart from the beetroot in a bowl and drizzle with  rice bran oil , mix well making sure all vegetables are lightly coated ...sprinkle with salt and pepper . Set aside .
In a separate bowl repeat the process with the beetroot  adding a tsp of sugar to the seasoning .
Prepare an oven tray with cooking spray... place all  vegetables on the tray .
Roast in the oven till the vegetables become tender and aromatic..

Serve on a bed of couscous along with slices of roast meat .
Enjoy

 

PREPPING SUNDAY LAMB ROAST

I.Place a boned leg of lamb in a bowl with the following marinade,,,
1/2 cup of white wine , 4 tbs of olive oil , the juice of 1. lemon . 1. tbs of fresh oregano leaves .1 finely chopped fat garlic clove.
Rub the marinade all over the lamb, marinate in the fridge over night if possible, otherwise leave marinate for 2--3 hours in the fridge pRior to roasting in the oven

BLOOD ,SWEAT AND TEARS

Tonight I tended my resignation to Gilly and Jason Hogan   T/A  THRIFTY REGIONAL EYEWEAR, my home away from home since 2001.
I owe my longevity in optics to Linda Cooper ...the toughest task master ever .
 I will be forever grateful.
 Linda taught me basic principles, which became my bible throughout my time in optics.
The business has been sold and divided, I chose  not to take an  offer of a partnerhip in the existing business .
I wish Shelley and Kellie all the very best in their partnership , as I  do the partnership of Leo and Tim in the Morwell store .
So what`s for me ?
All things food...
Cooking, teaching , corporate catering, fine dining , high teas  .
Incorporating the natural setting of Castle Garden into your dining experience with picnic baskets  packed with locally grown and produced  ingredients.
To promote when and where I can ......All things food in the greater Gippsland area .
I stand firm in my belief that we live in the food capital of Victoria.
Go Grow and Greet Gippsland on a plate.























 

THURSDAY 16TH JAN TEA @ CASTLE GARDEN....BEAN AND PEA TABOULI WITH CHAR GRILLED SUMAC SALMON

 To save a little time  ..I will get prep underway for tea tonight
.
Firstly instead of the cracked wheat  (tabouli ) I will substitute  it for quinoa  (keen wah ).

Prep the salmon..... in a bowl combine 2. tsp of  ground sumac , 2. tsp of lemon juice , 2tsp of olive oil along with the salmon fillets  ( 3 ) Cover and place in fridge.

 Pick a cup of mint leaves  and refresh them under cold water , chop up 1/2 cup of the dill that is already in the  fridge.

Thinly slice on the diagonal  3 spring onions .

Crumble 80gm of feta ....from bucket in outside fridge.

Place 1/2. cup of Greek yoghurt in strainer over a small bowl

Chop 2tbs of pistachios.....

Prior to service I`ll cook the salmon ,  prepare the beans and peas  and plate up ..

WED 15 JAN .WINE BRAISED LENTILS WITH KANGAROO SAUSAGES AND BALSAMIC FIG GLAZE

Football training commences in earnest tonight  for the Yallourn .Yallourn North Football Club.
The tea  menu will stay as set out on Sunday , protein intake is very important for anyone  doing intense physically activity . Protein is an essential part of a well balanced diet for everyone.
RECIPE REF....  CASTLE GARDEN MEALS... JAN 13 TH ...JAN 17TH

CARROT AND ORANGE SOUP

While temperatures continue to hover in the 40`s  ( degrees centigrade).
Cold soups are always a welcome course to our tea at the end of another sizzler of a day.
A strange combination of ingredients , but very refreshing and a satisfying alternative  to breads and heavy antipastos
.
Cook 900gm of fresh carrots ... or use 900gm of frozen carrots in salted boiling water till just tender and drain off water , set aside.

Heat 50 gm of unalted butter
Fry a 300gm red onion ( finely chopped ) until it is softened and aromatic  but not coloured.
Place onions and carrots  in a processor , puree.

Add 600ml of orange juice from a carton through the funnel of the processor while it is pureeing.

Remove to a bowl and stir in 600ml of chicken stock .

Chill the soup and upon serving stir in 150ml of double cream or strained greek yoghurt and garnish with fine slices of the green part of the  spring onion ..

This soup can also be served piping hot with the cream or yoghurt.

Enjoy......

CHICKEN WITH BOURGHOL AND GREEK YOGHURT.....TUESDAY 14TH JAN

For recipe reference  see my blog ..... Jan 13th .....Jan 17th

Also called bulgar,bulgur, bourgouri, pourgouri...

Bourghol is wheat, that has been steamed or boiled , dried then broken and cracked .It is easily reconstituted with boiling water.
It is not to be confused with cracked wheat which has not been pre cooked.
 

SIZZLING HOT SUMMERS DAY......AND A WELL CHILLED GAZPACHO

1. Kg of really ripe tomatoes skinned  ( drop tomatoes into a pot of boiling water till the skins burst , remove from heat and transfer tomatoes to cold water ...the skins will now slip off easily..)

If you prefer use tins of diced tomatoes....

Slice fresh tomatoes along with 1 large red onion, 2 fat garlic cloves  and 2 slices of bread  (crusts removed ).

Add 4 tbs white wine vinegar , 5 tbs of olive oil and 300ml of chicken stock  ( commercial stock ok )

Blend or process till the mixture is well blended.

Pour the mixture into a bowl, then stir in 50 gm of finely sliced and diced green capsicum , the juice of  1/2 a lemon and season with freshly ground black pepper.....

Put the bowl in the fridge commencing chilling for at least 6 hours  before you go to work .

Ladel into serving bowls and garnish with diced cucumber  and bread croutons , or simply crumble a dry cracker lightly over the top.

Enjoy

MONDAY 13th ....BLACK RICE , PRAWN AND ASPARAGUS STIR FRY.

For recipe reference please see Weekly Menu Jan 13th  ...Jan 17th

COUSCOUS......North African

A simple pasta.......made from fine semolina mixed with a little water to form a dry dough and then grated in to small grains , which are then coated with fine wheat flour and dried.

Couscous is also the name of a dish , where boiling water has been added to the dried grains and allowed to swell aided with the steam .

 It is served heaped on a plate covered with vegetables, chicken , mutton , possibly  mixed with chick peas.

SERVE THIS AS A SIDE  OR  SIMPLE MAIN COURSE

Preheat a pan on the stove .

Add a good drop of rice bran oil

4 sliced red onions

3 cloves of garlic sliced

1. small red chilli  ( optional )

Cook till onion and garlic are softened, aromatic and lightly colouring.

Gently add a mix of 2 dsp of honey and  2 tsp of balsamic vinegar

Turn down the heat to low.

Prepare the couscous ......

Place 1. cup couscous in a bowl along with

1. cup of boiling water or vegetable stock

Cover the bowl and let stand for 3 minutes.

Remove the cover and add a little oil and fluff the couscous with a fork.

Place in serving bowls and top with onion and garlic mix .

Enjoy,

WEEKLY MENU .. CASTLE GARDEN ...JAN 13TH,,,,,,,,,JAN 17TH

MONDAY 13 TH JAN

Black rice , Prawn and Asparagus Stir fry.....pg 54  Taste Magazine Sept 2013

TUESDAY 14TH JAN

Chicken with Bulgar and Greek Yoghurt.....Pg 62  My Mediterranean  Kitchen

WEDNESDAY 15TH JAN

Wine Braised Lentils with Kangaroo Sausages and Fig Balsamic Glaze...Pg 74  Easy Gourmet

THURSDAY 16TH JAN

Bean and Pea Tabouli with Char Grilled Sumac Salmon....Pg 38 Taste Mag  Oct  2013.

FRIDAY 17 TH JAN

Mongolian Kangaroo Fillet.....Pg 269 Fresh Food Fast


 

kaalvan MAHARASHTRAIN SALMON CURRY......from RECIPES FROM AN INDIAN KITCHEN.

FOR PAUL MERSEY  from P.M.WINDOW DESIGNS
SHANE MAXWELL from THE CELLAR , St KILDA.

Heat 4 tbs of oil in a fry pan add 4 fillets of salmon 2 minutes max on each side.
Turn off heat...set aside.

Prepare a rice  ( black, red or basmati )...steamed or boiled , the ratio being 1 cup of rice  to 2 cups of water. Get the rice cooking before you start the next step.

In a bowl mix together

 1 dsp of cornflour , 1 tsp of chilli powder, 1. tsp of paprika , 1 tsp turmeric, 1 tsp of groung coriander , 2 tsp of cumin , 2 tsp salt. 1. dsp tamarind paste..1. 400 ml can or as close too of coconut milk and I and 1/2 cups of water.

Now add this to the pan with the fillets , slowly bring to the boil , now cover with a loose fitting film of foil , reduce heat and cook gently for 12 minutes...sauce will thicken slightly....
You are now ready to serve a drop dead delicious , authentic salmon curry with black rice , red rice or basmati rice.. ( your choice )
Enjoy.

GROSSI FLORENTINO

Our Grossi  Florentino experience was amazing....

The service was excellent and we were served our courses by Guy Grossi and his staff .
 Grossi himself was unassuming and left us to enjoy the occasion and ambience of the traditionally adorned Italian restaurant. Not a checkered tablecloth in sight .

The wine pairings and vintage were excellent.

Eleven courses followed......

1.Crostini sticks, small olives in oil, and fish croquettes
2.Bread rolls with garlic butter
3.Veal tongue lollipops.....
4.Montecoppe Parmigiano Reggiano with balsamic syrup
5. Yellowfin  tuna
6.White Bass fish broth
7 Linguine in a parmesan sauce with black truffle.
8.Roasted partridge , beetroot on a buckwheat bed
9.Wafer topped  lemon sorbet on a biscotti crumble
10.Chocolate soufflé and hazelnut ice cream with chocolate sauce
11. Petite fours and coffee.

It is not a place to dine if your credit card is already bulging .
We were happy to pay the bill feeling totally satisfied with the meal , there was nothing to fault , food , service , ambience and setting.
We will definitely return.
BUONISSIMO.

INTRODUCTION

Hello Diane ....

Let me introduce myself , I am Noelene Marchwicki .
I am keen to get  involved with the GEST program . Since my return to the Valley from Masterchef , I have spoken to many people who are involved with getting people to eat healthier , and spent 5 weeks in the Jamie Oliver  Food Van.
The Jamie Oliver Van was a great initiative , but it totally missed the groups who needed it most.
I live in Churchill and would love to set  up a GEST style community kitchen café  in the  vacant Glendonald shop in Churinga drive , Churchill.
We seem to miss the point when it comes to disadvantaged groups , we should be about empowering people to change not telling them that everything they do is wrong.
The community of food is about sharing , getting together  , interchange , listening to stories of food will enable  people to begin to change and  believe in themselves , being part of a program where people make food  to share , even getting a sense of growing their own herbs or a vegetable which will be part of a salad.....
Getting  people to use pots and pans and not a salmon fillet in sight  ! How refreshing would that be ?
I love every aspect of food and I seriously want to spread the word , and would love to be involved in the GEST café .
There is no way I can disguise my enthusiasm , not everyone will have the opportunities I have experienced , but I can share my knowledge and ability to give people a sense of worth through food.
Please help me , to help others.

2 MORE SLEEPS........

Counting down the days  .
I  am dining at Grossi  Florentino restaurant Saturday night.
Cooking is a continuing education in cultures , I have travelled the world with the insight given by my aquaintances, recipes , and the stories scattered throughout very personal accounts and recipes written in cooking books.
I have spent many years working alongside health practitioners with heritages from all over the world...
Sonia.Romm......Russian
Paul .Salloum...Syrian
Paris.Deliyannis.....Greek
Tran .Nguyen....Vietnamese
Anastase Kalamovrakis.....Greek
Leonidas.Vlahakis......Greek
Ross Mc Dowell.....Australian

(and not one of them a Collingwood supporter)

Through the community of food , stories of harvesting and food celebrations , photos of families gathered around tables  I have visited their villages , sat at their tables and  tasted their tradional fare, always generous, simple with flavour filled produce.

The journey will continue on Saturday night , when I enter Grossi Florentino , Burke St Melbourne

My favourite cuisine  is Italian.

Polpettone....
Arancini Di Riso Allo Zafferano....
Bianchetti Fritti
Osso Buco
Trippa Con Pomodoro E Fagioli
Spaghetti Con Passata
Pizza Margherita
Risotto Con Asparagi E Fontina

My favourite all time  is Salmon Ripieno, it is all about  salmon , scallops and the terrine like preparation of this dish..

Italian made ...enjoy

All recipes can be found in' Recipes From My Mother`s Kitchen" by Guy Grossi
Thank you Paul and Shane for giving me the opportunity to continue my journey to Italy.

TEA WAS DELICIOUS and so was DESSERT

 The sweet potato gnocchi  was a winner .

 But so was  dessert.......

 

CARAMELISED STRAWBERRY CAKE........

Wash and drain  500gm of fresh strawberries, roll the strawberries in 1/2 cup of caster sugar coating

lightly.

Cook the strawberries in an oven tray coated with cooking spray in an oven heated to 200deg, till the sugar is dissolved .

Remove strawberries from the baking tray and  set aside . Cook the remaining syrup for another  2 minutes .

Place slices of swiss  jam roll onto individual serving plates and top with warm strawberries  and serve with whipped cream or ice cream , drizzle with syrup from the pan...serve immediately.