NEW YEARS RESOLUTION

To cook with flavour , always flavour.
I`m one day closer to publishing a reference book on herbs and spices .

ROSEMARY

Rosemary is a very potent and powerful herb that is traditionally used with lamb and in Mediterranean  style dishes.
Although rosemary is the traditional partner for roast lamb ,  it also goes well with chicken , beef and is the shining star when used with pork .
Be prepared to experiment .
Rosemary has a potent pinewood aroma and a powerful bitter sweet flavour and is best used in moderation .
Rosemary sprigs freshly cut from the herb garden and placed inside chicken cavities before roasting work a treat.
Use freshly chopped sprigs or the dried leaves of rosemary in marinades or stuffings.
Add rosemary leaves to dressings for char grilled vegetables like egg plants , zucchini , and potatoes.
Best of all shred the sprigs and sprinkle over the base of pizzas and over focaccias brushed with oil ...
Mmmmmm.

PUMPKIN SPICE

When your recipe calls for Pumpkin spice  use Allspice ....nothing more , nothing less. ( The dried , green unripe berry of the tree Pimenta dioca , Caribbean and South America .... and has the flavour of cinnamon , nutmeg  and cloves combined )
Commercial mixes of pumpkin spice are made up of cinnamon, ginger, nutmeg and cloves.

SATAY MARINADE

In a small bowl combine
1 tbs of soy sauce
1 dsp of honey
1/2 tsp of chilli powder
2 tsp of cumin powder
4 tbs of rice bran oil
1 tsp of curry powder
1 dsp of lemon juice

Cover your meat or fish over night and refrigerate .

QUICK PEANUT SAUCE

Whisk 1/2 cup of peanut butter along with 1/2 cup of hot water.
Add 2 tbs of soy sauce
2 tbs of honey
1/4 cup of brown malt vinegar
1/2 tsp of cayenne powder .
Mix all the ingredients together
Heat over a medium heat without boiling , just before needed.

BOILED SALAD DRESSING

Beat 3 eggs with 1 cup of castor sugar
Beat well
Add 1 cup of milk
Dissolve 1 tsp of mustard powder in a cup of brown malt vinegar .
Add to the other ingredients .
Place in a small saucepan
Bring to the boil , stirring all the time over a low to med heat for 12 minutes
Remove and place in sterilised bottles .

 As a child I watched my aunt make this dressing for salads and cold meats ....never could I have imagined the seed that was being planted.

AMERICAN DEVIL CAKE

This recipe is from the " Good Housekeeping`s , Practical Picture Cookery "

Preheat your oven to 180 deg C

Cream 1/2 cup of margarine with 1 cup of castor sugar .
Lightly beat 2 eggs .
Mix with 2/3rd of a cup of milk
Sift 1.5 cups of self raising flour with 1/2 cup of pure cocoa or Dutch cocoa and 1/2 tsp of cream of tartar as well as a pinch of salt.
Add to the butter and sugar batter  alternating with the milky egg mix and sifted flours.
Mix really well.
Now boil a 1/4 cup of water
 Add 1/2tsp of bi carb of soda
Lastly add the grated rind  ( no pith ) of 1 orange .
Add to the cake batter and mix thoroughly.
Pour the cake batter into a loaf pan and bake for 45 minutes
Turn out on to an airing rack to cool
Cover with marshmallow icing.

Marshmallow Icing

Place 4 egg whites at room temperature
1/2 tsp of cream of tartar
1 cup of castor sugar
In a large heatproof bowl over a saucepan of simmering water
Whisk with a hand held electric mixer until thick.
Remove from heat
Continue to whisk with the beater until cooled to room temp .
Spread over the top of the cooled cake.
 

STEAMED EGG PLANT WITH SESAME AND SPRING ONION

Peel 2 egg plants , slice lengthwise and place in a steamer .
Steam for 20 minutes , once cooked allow the egg plants to drain on paper towelling , shred the slices by hand .
To make the dressing ...
Mix together 1 dsp of mirin
1 tsp of sesame oil
2 tbs of soy sauce
1 dsp of rice vinegar
1 dsp of maple syrup
Pinch of salt
Stir through 2 tsp of crushed ginger
1 tsp of crushed garlic

Add the dressing to the cooled eggplant , sprinkle with sliced spring onion and sesame seeds.
This can be served with any grain or fried tofu .
This is really good .

ZULYNEZ GRIBNOI PO - ODESSKI / MUSHROOMS IN SOUR CREAM

Preheat your oven to 180 deg C
This is a mushroom dish in sour cream.
In a medium pan sweat chopped onions in butter ,  adding button mushrooms until softened .
Add a little plain flour and stir to make a roux
Add equal parts of sour cream and thickened cream .
Stir to combine well.
Now place the mushroom mixture into an ovenproof dish .
Top with a flavoursome grated cheese and shavings of butter .
Bake until the top colours

FESTIVE FOOD POISONING

Supporting local businesses and sharing food with family and friends , where 3 of us ordered seafood and paid dearly with raised temperatures, severe stomach cramps , back and neck pains along with  constant vomiting.
Not a pleasant experience .
Someone in a commercial food production chain needs to check their food handling standards .
There is no excuse for food contamination.


 

QUINOA CHRISTMAS PUDDING (GLUTEN FREE )

Awhile ago I gave you the real good cake recipe ......and it is good in every sense of the word .
So is the gluten free quinoa Christmas pudding

You need to soak
150 gm of sultanas
150gm of currants
150gm of pitted prunes chopped
150gm of chopped dates
The grated rind of 2 oranges  and the juice
1 tbs of brandy ( optional ) ....
all the above in a covered  bowl overnight .

Net day....

Place a 1/4 of a cup of quinoa in a half a cup of water and bring to the boil .
reduce heat , cover and cook for 14 minutes or until all the water has been absorbed .
Set aside .

Lightly spray a 5 cup capacity pudding basin with cooking oil .
line the base and sides with baking paper .

Add the cooked quinoa , 1.5 cups of almond meal  , 1 tsp of cinnamon ,1 tsp of mixed spice to the fruit mixture and stir to combine .

Whisk together 3 eggs and 1/4 cup of rice bran oil.
Pour over the fruit mixture and stir to combine

Spoon into the prepared pudding basin.
Smooth the surface .
Secure the lid .

Place the basin in a saucepan .
Pour boiling water into the saucepan ,so it comes half way up the side of the basin .
Cover band cook over a medium heat for 3 hours ,refilling boiling water to maintain the level .
remove the basin from the pan , stand for 10 minutes .
Then turn out on to a serving plate .

TO MAKE THE CUSTARD

Whisk 1/4 cup of stevia with 2 eggs and an egg yolk
Then add 3 tsp of cornflour .
Heat 2 cups of milk in a small saucepan till it starts to simmer .
Slowly pour this in into the egg mixture , stirring continually over a low heat till it starts to thicken .
Dust the pudding with icing sugar and serve with custard.

 

CHRISTMAS MENU FOR CASTLE GARDEN....

Castle garden is closed Christmas Day, it`s the day when all the family come home .
The Christmas Menu ...
This year it will be Asian inspired ...

ENTREE

Prawn Caesar Salad

MAINS

Tandoori Murghi
Served with a Chinese brocolini salad
And
Spiced brown rice pilaf

DESSERT

Quinoa Christmas pudding served with brandy custard and or crème fresh

MERRY CHRISTMAS TO ALL

CASTLE GARDEN IS OPEN FOR BUSINESS

Castle Garden now offers fine dining for limited numbers.
You choose the setting ....
( 1 ) Outdoors in the garden with views of the Strezlecki Ranges ,
( 2 ) Dine out over the water on our wooden deck ..
 ( 3 ) Maybe an undercover outdoor setting surrounded by ferns is more to your liking...
( 4 ) Book ahead to secure your chance to dine in the Castle Garden dining room .

I offer freshly baked pizzas from  the pizza oven .
Barbeques with an assortment of freshly made salads
Enjoy the panoramas of the garden with a freshly packed picnic basket stocked with fresh Gippsland produce.
Or let the wait for a reservation whet your appetite and desire to dine in the dining room of Castle Garden .
All enquiries and bookings  please phone Castle Garden .......0407561192

CREAM OF TARTAR ... the secret ingredient

Cream of tartar , the rising agent in self raising flour .
 It is a natural rising ingredient , made from sun ripened grapes .It preserves the true flavour of your baking without any unpleasant after taste .
Cream of tartar improves the gluten in the flour and holds the carbon dioxide in the dough .
Cream of tartar allows the gentle rising in the uncooked dough/ batter and again in the heat of the oven .
Cakes stay fresher longer .
Please take my tip and add a pinch of cream of tartar when making  mashed potatoes, steamed and boiled rices , stews / casseroles , meringues , jams  , icings and ice cream .
I found this tip in a beautifully preserved cookbook titled  ....
` GOOD HOUSEKEEPING`S ..PRACTICAL PICTURE COOKERY `
Inscribed with ..` To dear Edith , from granma and pop Robbie , with love , xmas 1964 .
 

STIFADO........

I have a book titled Spices , by Sophie Grigson..
This is her recipe for stifado , it`s simple and full of flavour .

Preheat your oven to 150 deg C .
You will need 2 kg of stewing steak ( I used oyster blade ).
Trim excess fat off the meat .
Cut into good sized chunks .
Pat the meat chunks dry with paper towelling .
Set aside.

Heat 4 tbs of rice bran oil in a pan ( Sophie used olive oil )
Add 1 kg of small onions ( peeled ) and quartered .( Sophie uses pickling onions )
Brown the onions .
Transfer these to an ovenproof  dish.

Using the same pan , brown the meat pieces in batches
Adding the browned meat to the onions.

Drain  the excess oil out of the pan
Add 4 tbs of chinese cooking wine  ( Sophie used red wine vinegar )
150ml of dry red wine
Deglaze your pan
Pour this residue mixture over the meat and onions .

Add 4 fat garlic cloves , peeled and sliced .
3 whole cloves ( Sophie uses 2 )
2 bay leaves
3 cinnamon sticks
1 tsp of ground nutmeg  ( preferably grated )
The pulp of 4 large tomatoes ( skinned )
2 tbs of tomato paste
Add 2 cups of water

Stir to distribute and combine all ingredients.
Cover your dish .
Place the dish in the preheated oven for 3 hours , stirring occasionally.
Slowly oven roast to tenderness

Steam 6-8 small potatoes till tender
Place in a deep fryer or in a frypan with rice bran oil , till golden and crisp .

 

TASMANIAN ROCK LOBSTER

There will be no Tasmanian rock lobster @ $ 115.00  a kg on my Christmas table this year... the Australian market is guided by demand from overseas markets .

I live in Gippsland , where we grow fruit, vegetables and produce a great variety of all the meats .

Gippslander`s don`t have to travel too far to access  seafood rich oceans  ....Lakes Entrance ,
Ninety Mile Beach , Welshpool , Wilsons Promontory  and many inlets in between.

Australians love their seafood , it`s a shame most of us cannot afford it .

 

SYDNEY SEIGE

Australia did not change yesterday .
Australians are in shock today , we will move forward
It wasn`t terrorism .......it was a tragic incident.
The unfortunate man had mental issues .
It`s not about religion, it`s not about  culture or where his blood came from .
It`s about us coming together and we will move on but never forget the bravery of those we lost , taken at random
Tori Johnson ( manager of the Lindt outlet )
Katrina Dawson ...( Lawyer , wife and mother of 3 )
Mental Health does not discriminate , but it does intimidate and impact .


 

BUTTERNUT (PUMPKIN ) SQUASH SALAD WITH MINT AND CINNAMON

Peel , deseed and thinly slice the squash .
Heat a large pan and  4tbs of rice bran oil over a high heat .
Add 4 fat cloves of garlic .
Divide the squash into batches and cook evenly on both sides ,
A  little colouring is good, take care not to don`t burn .
Repeat to  cook the other batches.
Roughly chop a handful of fresh mint leaves and scatter over the squash while it is still warm.
Sprinkle with 1 tsp of cinnamon .
Drizzle with 3 tsp of pomegranate molasses .
Turn the  slices to combine with the flavourings , salt and pepper to taste.
Leave to cool completely.
Garnish with  more of the fresh mint leaves and a little crumbled feta .

 

RUGELACH

Crumbly triangle pastry filled with cinnamon, jam and dried fruit .

Beat 125gm of softened butter / margarine with 125gm of  cream cheese , until light and fluffy.
Add 150 gm of plain flour .
Knead with your hands till a smooth dough forms.
Wrap in cling wrap and refrigerate for 2 hours .

Preheat your oven to 200 deg C.

Prepare 2 baking trays with baking paper and cooking spray.

Mix 45 gm of chopped walnuts
30 gm of chopped raisins
60gm of light muscovado sugar
1 tsp of ground cinnamon

Divide the pastry into 2 portions , return the unused portion to the fridge.
Roll out the pastry into a circle , on to a lightly floured board
Sprinkle half the filling mix and press lightly into the dough.
Use a pizza cutter to cut into 12 wedges , roll up each wedge starting from the wide end to form a mini croissant .
Place on a baking tray , loose end down .
Brush pastries with beaten egg and sprinkle with icing sugar .
Bake for 12 - 15 minutes .
Cool on a wire rack .
Delicious warm or cold .
 

CINNAMON IS ITS OWN DIET

Use a cinnamon stick to stir your tea or coffee .
Add a cinnamon stick to your main meal or dessert ( or both )
Cinnamon is a great source of vitamin C .
Cinnamon keeps you feeling full.
Cinnamon is a natural digestive .
Cinnamon won`t magically make you thin , but it can prevent fat from being added to your body.

Like any success story , you need to persist in your endeavours over a  period of time for it to have any effect.
CINNAMON TOAST
Mix 1 tbs of cinnamon with 4 tbs of stevia ( natural sweetener ).
Toast 2 slices of wholemeal bread
Spread with an olive oil based spread
Sprinkle liberally with the cinnamon and stevia mix
Place under a griller until bubbling.
Slice the bread into fingers , cool slightly before serving .

WHAT IS CINNAMON ?

Cinnamon is a very popular , commonly used spice made from the dried bark of  a tree from the laurel family .
The botanical name is Cinnamomum zeylanicum  ( also known as  Cinnamon verum ) which is either ground or rolled up into small curls called quills .
Common names .......Dutch cinnamon , baker`s cinnamon , bastard sugar , Batavia cinnamon , Saigon sugar .
Cinnamon is used to flavour sweet and savoury items .....

The plant is native to Sri Lanka , which still produces some 4/5ths of the world`s premium cinnamon .
Cinnamon is also grown in southern India , Brazil , Malaysia and the Caribbean .

There is also a Cinnamomum cassia , whose botanical name is Cassia .
Cassia is a spice which is the inner bark of a tropical evergreen tree , ( grown in China and the East .)
it has a similar aroma to cinnamon , but it is robust in flavour and slightly deeper in colour .
Cassia is one of the constituents that make up five spice mix .
Cinnamon sugar , is a blend of cinnamon zeylanicum, cinnamon cassia and refined sugar .
The cinnamon and cassia add a warm , woody fragrance to the sugar.

I use HOYT`S spices .......the cinnamon sticks they sell are Cinnamomum  zeylanicum  ( Cinnamon verum )
 

HAPPY BIRTHDAY DALE MURPHY

 

 HAPPY 24TH BIRTHDAY DALE

THE BABY OF THE FAMILY IS  ALL GROWN UP

LOVE FROM ALL OF US  XX

QUINOA , CHICKEN AND BLACK BEAN

Place your quinoa in the steamer , remember it`s the same ratio as for rice  1:2  ( 1 cup of rice to 2 cups of water )
Add  1/2 cup of dried black beans .
Cook 1 chopped onion and 3 cloves of garlic in a pan with a splash of rice bran oil .
Cook until soft and aromatic .
Stir this mix through the quinoa while it is cooking .

Using the same pan cook 2 sliced large chicken breasts , adding another sliced onion , slices of red and yellow capsicums and 1 red chilli with seeds ( optional ) .
Mix together 1 tsp of turmeric, 1 tsp of cumin
Add this mix to the chicken in the pan .
Stir through thoroughly.

Chop a bunch of coriander including roots along with 4 spring onions  and crumble  feta cheese to toss through the quinoa , rest the chicken on top and squeeze with lemon juice to serve.
This is a very flavoursome and healthy meal .

 

TURKEY WINGS WITH MOROCCAN STYLE FREEKEH

Preheat oven to 160 deg C
Cook 1 cup of freekeh with 2 cups of water
Add 2 lemons cut in half ,
 A handful of chopped mint leaves .
1/2 cup of pitted and sliced black olives.
While the freekeh cooks ....

Combine 1 dsp of cumin seeds
3 tbs of pistachios
1 tbs of fennel seeds
Sea salt to taste
3 fat garlic cloves
Blitz these together to make a harissa
Stir in 1 tbs of oil
I small red chilli sliced with seeds
A handful of finely chopped mint leaves
Set aside

When the freekeh has cooked and all the water has been absorbed
Add 2 hard boiled eggs ( chopped) to the freekeh .
Set aside .

TURKEY WINGS
Use  paper towelling to dry the wings .
Sprinkle sea salt on an oiled baking tray
Lightly cover the underside of the turkey wings with a little of the harissa mix
Place thick skin side up on tray
Cover the wings with the harissa mix
Place in a well heated oven on 180 deg for 20 minutes
Then at 160deg for 40 minutes
              
                OR

SALMON FILLET
Now place 3 salmon fillets on an oven tray that has been sprayed with cooking oil.
Salmon should be skin side up , then coated with the harissa  mix
Cook for 30 minutes in an oven heated to 160deg C.
 

COUNT DOWN TO CHRISTMAS

My daughter Nicole will be home for Christmas . This will be the first Christmas since she started nursing 4 years ago that she has had Christmas off.
16 more sleeps .
Saturday 13th December ......12 more sleeps
Tuesday 16th December ....9 more sleeps
 

APOLOGIES.

I haven't written on my blog for a few days ...because I`m elbow deep filling orders .....making 8 Christmas cakes 3kg , 2 stollen , 2 chocolate crumble slices , 3 large jelly slices ( to serve 60 ), and I will be demonstrating at Federation Square on Sunday 7th ( tomorrow ), which involves a 2 hour train trip with all ingredients packed .
I`m not asking for a medal , just understanding .
I love to share my recipes with you , I add to my blog when I have used the recipe .
This is what is involved in a cooking demonstration ( they are all different depending on the venue )tomorrow at Federation Square all that will be available is a stove top with an oven , a fridge and a work bench ...everything else I need to supply along with my ingredients .
I am not complaining just explaining the time and effort involved in demonstrations , my commitment to filling orders and don`t forget I am the cook for 2 Valley families , plus my own.
I`ll get back ontrack with the blogs tomorrow after my return from Melbourne .

P.S. I love what I do .

COOKING JERUSALEM ARTICHOKES

Preheat your oven to 180 deg C
Wash the artichokes and give them a scrub......
Place the artichokes on a baking tray
Drizzle with oil
Sprinkle with sea salt
Place in the oven and roast for 50 minutes , turning half way through cooking .
The cooked artichokes will be golden and soft to touch .
The skin is edible with a nutty flavour and the centre deliciously creamy .
Cooked this way they make great company served warm with green salad leaves .
Drizzled with white wine vinegar and fresh lemon juice .

SOMETHING TO REMEMBER

"IT `S NOT APTITUDE
IT`S ATTITUDE
THAT GIVES US ALTITUDE ."

TUESDAY 2ND DEC ..COOKING CLASS @ CHURCHILL NEIGHBOURHOOD CENTRE

Today was a special class ...
For Louise , it was her last class for the year
Robyn bought her friend Julianne to experience the community of our prep table
Anita arrived with a container full of beautifully baked biscotti .
Rodney and Carol were at work .
Heather always willing to share ingredients she brings along and ready to take on the task I set.
Meagan so happy to be part of the team , without fear or trepidation attempts all that is required of her.
What a year ...we have covered so much and not even made a dint of all that there is to learn .
Today we made a traditional baked cheesecake and cheese dumplings .
What a mammoth effort with stunning results.
Next week......Black Forest Cake ..
Pauline Garood , computer skills teacher at Churchill Neighbourhood Centre , redesigned my web page ..
www. dialanoccasion .com.au
Thank you so much Pauline .

PUMPKIN AND GINGER DOUGHNUTS

Pre cook enough pumpkin to give you 460 gm when cooked and mashed .

Heat 150ml of milk until it`s just warm
Whisk in 15gm ( 5 tsp )of dried yeast
1 Tsp of sugar
Leave stand for 20 minutes until frothy .

While you are waiting
Mix 1 kg of plain flour
1 tsp of ground cinnamon
1/2 tsp of salt
1 egg lightly beaten
4 tbs melted butter
2 tbs of rice bran oil
Bring these all together to make a soft dough .
Turn out on a floured surface and knead till smooth and silky .
Roll out the dough to about 2cm thickness .
Use 2 circular dough cutters ( 8cm & 4 cm ) to make your rings .
The trimmings can be re rolled .
Now let them rise for 30 minutes .

Pour 1 litre oil into a fry pan .
Let it heat gently till it becomes hot then reduce the heat to medium .
Cook the doughnuts in batches turning halfway through so they are evenly golden brown .
Remove them to a cake rack to dry and cool.


To make the glaze melt a dsp of butter in 75ml of milk
Whisk in 175 gm of icing sugar
1.5 tsp of ground ginger .
1/2 tsp of vanilla extract.
The doughnuts can now be dipped in the glaze , by holding them with a pair of tongs .
Place on rack to drain and then enjoy.

AROUND THE WORLD IN 120 RECIPES ..Allegra Mc Evedy ( my copy is signed )

CHEESE DUMPLINGS ........Lenivye Vareniki

Put 500 gm of ricotta cheese
Along with 2 eggs and a pinch of salt in a bowl and mix together .
Add 200gm of all purpose flour
Fold in till thoroughly combined .
The dough should be soft and easily formed into a ball.
Place the dough on a floured board .
Cut the dough into 8 equal pieces .
Roll each piece into a sausage shape thick as your middle finger ..
Cut into 2cm (3/4 inch) sections .

Now bring a large pan of water to the boil.
Add tsp of salt .
Place half the dumplings in the boiling water ,
Simmer for 2 minutes till the dumplings rise to the top .
Remove from the pan and transfer to a colander
Rinse under cold running water
Place dumplings on paper towelling .
Repeat with the second batch.

Heat 30gm of butter or margarine in a pan
Add the drained dumplings
Saute till heated through and slightly golden.
Serve with a bowl of sour cream mixed with black pepper and finely chopped cornichons .

PEANUT BUTTER PROTEIN SHAKE

1 Large banana or 2 small bananas
1 tsp of maca powder
6 tbs of peanut butter
4 tbs of Greek yoghurt
400ml of lite milk
A small handful of ice  ( optional )
Put all the ingredients in a blender and blitz until smooth and frothy

Noelene`s comfort version.... ( optional )
Replace the lite milk and ice  with ice-cream .
 

ITALIAN RICOTTA CAKE

This is a ricotta cake .
It is another baked cheesecake .
Preheat your oven to 160 deg C
I used a 23cm log or round  pan , line with baking paper .

Preheat your oven  to a solid 160 deg C

Beat 10 egg yolks ( keep the egg whites )
Add 175 gm of castor sugar
Then beat till the mixture is thick and creamy , at least 10 minutes .
Stir in the zest of 6 lemons or 100 gm of mixed peel
1 tsp of vanilla paste
125gm of almond meal .
Crumble 500gm of ricotta cheese in batches to the mixture


In another bowl sift and mix together
175 gm plain flour
2 tsp of baking powder
1 tsp of cream of tartar
1 tsp of salt

Fold lightly into the batter
Lift and fold

Beat the egg whites till thick and firm
Fold half of this mix into the batter
Lift and fold
Now fold in the other half of the egg whites .

Pour into your prepared pan
Bake for 45 minutes until golden and risen .
Remove from oven and let cool in the pan completely before turning out .Dust with icing sugar to serve .

 

 

FAIR @ THE SQUARE

FAIR @THE SQUARE  6TH & 7TH DEC 2014 .

IT IS ALL ABOUT FAIR TRADE , ETHICAL PRACTICES , SUSTAINABILITY ...
I am an ambassador for Fair and Ethical Trade and I am proud to be associated with the group that rewards voluntary ventures that change lives for disadvantaged people all around the world ..

You are invited  to Federation Square on the weekend of Dec 6th and Dec 7th .
Come to support and see what people are producing .
These  producers keep your money in Australia , pay taxes and are all about sustainability.
No multi nationals here .

There will be food tents where you will be able to try the treats being made in front of you
Come  over to the food tents at 12.20 pm Sunday and we will make Gourmet Stromboli together ..
Mmmm just in  time for lunch .

See you there
Noelene

SO SAD .....

Rest In Peace

Phillip Hughes

3 days short of his 26th birthday
He was in the path of an errant cricket ball.
A country boy who loved his cricket
Your talent  gave you the right to don  the revered 'Baggy Green '
So young .
So sad .
Noelene Marchwicki

BLACK CUMIN

Black cumin is a vey dark seed and has a sweeter smell than ordinary cumin,
It is also known as sweet cumin , ( it is not onion seed and often confused with  nigella )

KOLONJI ........NIGELLA SEED

Please learn your spices , by taste , aroma , definition ...knowledge is empowering ..it is essential you know what goes with what when preparing meals .....start small , with a basic kit of spices . Add to your collection  as your knowledge and need  grows .
I have said it before to anyone with an interest in food  and I insist all my students purchase a  food dictionary .
I love the discussions we have over the work bench especially on interpretation of a  term  or ingredient , OMG the time we spent discussing "cake flour ", and we weren't even cooking a cake .
OK , back to  the issue at hand ....
NIGELLA  SEED.. ( KOLONJI )
Often incorrectly called onion seed or cumin seed ..
Seriously ...they are not poppy seeds !
Nor are they black mustard seeds !
 ( Can`t believe` you `said that ...you are now aware I take no prisoners )
Nigella  ...the small black seeds of an annual plant  Nigella sativa  , the seeds `resemble` onion seeds  and related to the plant 'love in a mist`.
Nigella seeds have a delicate slightly sweet peppery flavour.
Nigella seeds are commonly used in Indian spice mixes and to flavour Middle Eastern bread .

 

COOKING CLASS CHURCHILL HUB ..PISSALADIERE.....TUESDAY 24TH NOV

This was so much fun to make from scratch and all by hand.

THE DOUGH
Mix together......in a large bowl
110gm of plain flour
1/2 tsp of salt
1/2 tsp of dried yeast
Mix together 1 egg and 1 yolk with 80 ml of oil and 80ml of luke warm water .
Drizzle this mix into the dry ingredients .
Mixing all the time to combine.
Turn the dough out onto a floured bowl , knead till the dough feels soft .
Cover in an oiled bowl and let sit at room temperature for an hour.

THE FILLING
Heat 100ml of oil in a large open pan
Peel and slice 2 kg of red onions
Cook over a high heat  , continue to stir so not to burn .
Add  5 cloves of garlic  ( sliced )
A fresh bunch of thyme  ( 25gm of dried thyme )
1 dsp of sugar
1 small red chilli sliced with seeds
Season with salt and pepper .
The onions should be starting to collapse , reduce heat a little , continue to cook , take care not to burn.
After 20 minutes the onions will start to caramelise .


Now roll out your dough
The dough should be rolled out thinly
Lay it on a large baking sheet , you choose the shape which best suits the size of your oven  ( traditionally a pissaladiere is rectangular in shape )
Leave any extra dough hanging over the edges ,
Give it a mini prove on the tray for 10 minutes .
Then prick all over with a fork .
Sprinkle the base with fresh rosemary.
Then spread the onions all over the dough.
Fold the excess dough over .
Arrange 125 gm of anchovies in a lattice pattern on top of the onions
Finish by studding the crossovers with sliced black olives.

Tasted amazing !
Great job people.

 

PRAWNS WITH BLACK PEPPPER & GARLIC

Heat 3 tbs of oil in a frypan
Add 20 prawns , shelled and deveined , leaving tails on .
3 spring onions , sliced in 2 cm pieces
4 cloves of garlic , sliced .
Stir to combine .
Add 2 tsp of cracked black pepper ,
Cook for 1 minute , moving the prawns continually .
Add 1 tbs of fish sauce
1 tsp of sugar
2tbs of water
Stir to combine over heat . ( 45 sec )
Add 1/3 cup of torn basil leaves.
Serve on warm plate  with black rice.
 

CREAMY MANGO BRULEE

Slice 2 mangoes on either side of the stone .
Discard the stone and peel the fruit .
Slice then chop the fruit .
Divide between 4 ramekins .
In the small bowl of an electric mixer beat together
250 gm of mascarpone cheese
200ml of Greek style yoghurt .
Fold in 1 tsp of ground ginger .
The rind and juice of 1 lime .
Add 2 tbs of soft brown sugar .
Divide the mixture between the ramekins .
Level the tops .
Chill for 2 hours

Sprinkle 2 tbs of soft light brown sugar over the top of each dish , completely covering the creamy mixture .
Place the dishes under a hot grill for 2 minutes , until melted and brown .
Cool and refrigerate till needed .
Best eaten on the day.
 

ITS BEEN AWHILE .........

A lot can happen in a few days .

So what have you been cooking ?

 Get in the habit of cooking , prepare something each day , train yourself to cook , if you like toasted sangers ( jaffles ) , cook them .
Eat them every meal if you like  ....... add different ingredients , use different breads .
I`m not being silly ....a lot of people pay to eat take aways on a daily basis , and they don't get the option to change the menu
Dale ( my son ) sent through a photo of the meal he made for tea Sunday , ( I was in Melbourne ) it looked amazing and I`m happy to share his recipe .
Go to blog 441 for the recipe ....  Black pepper prawns with garlic
It`s good to be home .

ARCTIC DOGS / BANGER ROOS

Arctic dogs are made with  grilled venison sausages , wrapped in a flour tortilla that`s  spread with your favourite mustard and layered with slices of pickled gherkins ...

Banger Roos  are made by substituting the venison sausage with grilled  kangaroo sausage , mustard with tomato sauce and gherkin with fried onion ,

Both are delicious .

ROAST CAULIFLOWER

Preheat your oven to 190 deg C.
Remove the outer leaves of 2 small heads of cauliflower or 1 large cauliflower halved
Drizzle the caulis with rice bran oil .
Scatter them with sea salt
Sprinkle with sumac or cumin
Roast for 45 minutes or until lightly browned and a skewer can be inserted and removed easily .
You can lay a sheet of baking paper over the caulis after 20 minutes of cooking to prevent he florets from excessive colouring.
Remove from the oven and drizzle with oil , and a generous squeeze of lemon juice , sprinkle of sea salt and a scatter of fresh parsley chopped.

LEMON AND MINT EGGS / Bayed Bi Hamod

I made this for breakfast today , it is much lighter than scrambled eggs made with cream .
Heat 1 tbs oil in a heavy based pan . (med heat )
Fry 2 sliced garlic cloves , do not let the garlic burn .
Add 2 beaten eggs
Season with salt and pepper
Add  a generous handful of roughly chopped fresh mint and a squeeze of lemon
Use a wooden spoon to scramble and combine .
Warm your flat bread in a lightly greased open pan .don`t over do it or it goes hard.
Serve immediately on a warmed plate .
 

ROASTED RASPBERRIES

This is a magical recipe ....
Serves 2
Preheat your oven to 200deg C
200gm of raspberries ...if using frozen berries , make sure they are well defrosted and at room temperature.
Divide the raspberries between two ovenproof serving dishes .
Sprinkle 1 tbs of castor sugar on the raspberries
Cook in the oven for about 15 minutes , just to the point where some of the juices run , but the raspberries are still holding their shape.
Sieve icing sugar over the raspberries
Serve with thickened cream or vanilla ice cream .

ROAST TURKEY BREAST WITH SPINACH SAUCE /Pechena brudynka indyka iz shpinatovo pidlyvoyu

Preheat your oven to 160deg C.
The turkey breast should be around 1.5 kg
Rub the turkey breast with oil , gently lift the skin and rub the oil directly on the breast meat.
Season the whole breast with salt , black pepper and nutmeg .
Place the turkey breast in a roasting pan , breast side up.
Add 1 large onion cut into wedges
1. med celeriac chopped
1. parsley root chopped
Pour over the vegetables 1/4 cup of dry white wine
Add 1 cup of water around the turkey breast .
cover the entire pan with buttered aluminium foil .
Roast for 90 minutes , basting every 30 minutes.

 SPINACH SAUCE
Blanch 4 cups of tightly packed spinach leaves in boiling water
 Drain and completely squeeze dry
Place the leaves and 1/2 cup of dry white wine in a blender
Process until smooth
Bring 2 cups of heavy cream to the boil over a low heat , stirring constantly , let the cream reduce by a third .
Stir in the spinach mix , slowly bring back to the boil., stirring all the time .
Remove from the heat
Add 2 tbs of cold butter cut into small pieces ...mix until thoroughly incorporated
Add salt and black pepper to taste .
Serve hot.

The turkey will be cooked when the juices run clear after being pricked with a skewer .
Let the breast rest for 10 minutes on removal from the oven.
The sauce should always be poured under the turkey , so as to keep the fine white colour of the turkey breast meat.
remove the vegetables and serve to the side of the breast on the plate .


 

DO YOU KNOW THE ANSWER ?

What`s the difference between sorrel and spinach  ?
SORREL...... Rumex aecetosa , a spinach like vegetable , with narrow pointed oval leaves. My reference says it is also known as broad leafed sorrel , looking at the photo , I can`t see any difference between that labelled broad leafed sorrel and spinach.
SPINACH........ Spinacia oleracia , used as a vegetable and can be pureed as a base for other food .

In my supermarket ....I can purchase English spinach , which has narrow , pointed , oval shaped leaves and are acidic.......mmm, maybe this is sorrel .
Australian grown spinach is a short , broader , rounded leaf with a mild taste.
 

BAKED SALMON AND FREEKEH

Preheat your oven to 180deg C.
Place rounds of Lebanese egg plant , peeled cloves of garlic ( 1 for each salmon fillet ) , 1 onion cut into 8 wedges ...in a baking dish drizzled with oil and sprinkled with  sumac .
Oven bake till the vegetables begin to soften and become aromatic .......
Now for the salmon......
The salmon fillets should be patted dry with paper towelling , and be at room temp.
Place the salmon fillets on top ( of the vegetables ) skin side up .
Pour 1 cup of water into the baking dish with the vegetables  and drizzle the salmon fillets with oil and a little salt
Place in the oven at 180deg C and bake for 20 minutes.

Commence cooking your freekeh , I work on the ratio of 1/2 cup of dried freekeh  p/p .
Eg .. For 2 serves ..1 cup of freekeh = 2 cups of water.

The sauce .....
5 large ripe tomatoes (peeled ) or 2 tins of diced tomatoes
1 large onion diced  and sautéed  in a little oil in a pan 
Add  1/4 tsp of cracked pepper
Heaped tsp of sugar
A handful of fresh parsley chopped .
Stir till combined and warmed through about 10 minutes.

Assemble by dividing  the freekeh between plates
Place salmon fillets on top
Pour tomato sauce over the salmon.
Divide the vegetables from the baking dish and serve on the side.




 

STODGE

To Whom It May Concern..
It is important in a robust discussion to have an understanding of the words one uses to support ones argument .......
In that regard let me assist you with the meaning of stodge....
Heavy starchy solid food such as overcooked stews, suet puddings and the like  ( colloquial ) !
Regards
Noelene Marchwicki

SALT AND FIVE SPICE CHICKEN

I use skinless chicken fillets in this recipe .
Place 400gm of  chicken fillet cut into 1/3rds   in a bowl
4 tbs of lemon juice
1 red chilli sliced with seeds
1/2 tsp of chinese 5 star powder
Allow to stand for 15 minutes .

Now brown the  chicken pieces in a pan with rice bran oil  over a high heat , for 2 minutes
Now here`s the catch .....place the pan into a preheated oven  on 200deg C.
Bake in the oven for 10 minutes , or until cooked through.
Combine 1 tbs of sea salt with 1 tsp of chinese five spice , to be served in small piles with the chicken
Serve  with brown rice and sautéed garlic, chilli , and sliced capsicums .

WEDNESDAY 19TH NOV 2014

Guest speaker at the Warragul Country Club 10 -11am

Catering  for GHD luncheon , Morwell.. Midday

Scarf Folding Ceremony ..Morwell Resource Centre ..Midday - 2.00pm

Ethical Enterprise  Awards Night 7 00pm - 10.00pm
Rydges , Preston . Vict

Some days are just down right busy .

WARM PORK AND FENNEL SALAD

Heat 1 tbs of rice bran oil , over a medium heat .
Add 2 small fennel bulbs , sliced.
Along with 1 cup of dry white wine
Cracked black pepper
2 tbs of rosemary leaves .
Cover and cook for 6 minutes..
THEN
Add 650gm of pork fillet ( tenderloin ) ,
Cook for a further 6 minutes , turning to cook both sides of the pork fillet , or until the pork is cooked to your liking .
I am serving this tonight with red rice steamed ,whole mild green and yellow peppers along with spinach leaves and pan juices.

KANGAROO WITH PEPPERS

Heat 1 tbs of sesame oil and rice bran oil in a pan over a medium heat .
Add 1 red chilli including seeds.
Cut up 4 slices of sushi ginger
1 tbs of fish sauce
Add 500 gm of  sliced kangaroo fillet
Add sliced red and yellow capsicums
Juice of half a lime
2 tbs of soy sauce
Keep the sliced fillet moving .
Stir in 4 tbs of fresh parsley , chopped .
I served this with red quinoa .

 

REMBERANCE DAY 11/11/2014

My step father Jackiw Grunberg , was an astute and proud man .
Jackiw escaped to Australia  via the Ukraine .
He prospered with his intellect in his new home , his first stay was the immigration sheds in Melbourne ( Bonagilla ) where he learnt English and then was shipped off to the foothills of Noojee , Victoria to fell trees. Later he worked on the Snowy Mountain Scheme , he was fortunate enough with his qualifications ( though he had no proof ) to secure a position as a fitter and turner at the now defunct Gas and Fuel , Mowell. Victoria.
He lived in Morwell West , with his family ..a wife Maria and son William , the three of them having survived their planned escape. My step father and his wife left behind in their  homeland ,  twins who died after birth , a brother who my father witnessed being killed in an almighty hell of a prison camp , where they were both interred and families who they were never to make contact with again.
My step father never spoke of the reasons why Maria left with their son  and found a partner with another man also a defective .
Jackiw bought his own taxi on the proceeds of the golden handshake from the Gas and Fuel.
He later met my mother through the taxis and he took on her daughter as his step child and he fathered two sons John and Michael with his marriage to Elizabeth ( my mother ).
My father built a house in George St , Traralgon.......but things started to change , dad started showing  signs of violence , abusing alcohol, banning the colour red , yellow or green on our clothes or anywhere in the home......but he continued to work , he was now employed at the Hazelwood power station , he never took sick days and  was completely committed to his employ.
My step father suffered from  post traumatic stress disorder ....... but that was not a recognised disease at the time .
Jackiw lived in fear of the KGB  , but maintained a positive exterior presence .
In my early teens my step father was hospitalised for a reason that was unclear to me, mum told us that our father was sick and was away to get better.
My step father returned home and  continued work .
There were always issues that had to be side stepped and we learnt to live these unspoken rules .
Through his silent torture Jackiw taught his sons and step daughter to appreciate our freedom and respect all living creatures and nature.
I cannot imagine the cruelty  my stepfather survived in the prison camps and then to be given the gift of freedom  without  guidance or care on how to heal the mental wounds .
My maternal grandfather Frank Joesph Armstrong was a Rat Of  Tobruk, he fought and lost his life serving with the famous 2/24th in South Africa  and his remains  lie in the  Australian war graveyard , Libya  .
Lest We Forget
 

MORE CHRISTMAS CAKES .....

BISHOP`S BREAD   .....   recipe posted on my blog on 4 th Sept 2014
is another great cake for the Christmas table.

GLAZED TIERED CHRISTMAS CAKE ...
the perfect alternative to the traditional iced Christmas cake.

Place 300 gm sultanas
300 gm raisins
150gm of cranberries
125 gm of mixed peel
250gm of glace cherries
60 gm of chopped apricots
60gm of chopped dates
I added 4 tbs of brandy , ( but this optional )
Cover and let stand for a at least4 hours or overnight.

Preheat your oven to 150deg C
Prepare a 8" round pan  ( 20 cm )...I`m using a 3 tiered 8" cake pan .
double line your pan ( for insulation ) with baking paper , allow a 2" overlap at the top of the pan .

Beat 250gm of butter or margarine until soft an creamy .
Add 150gm of soft brown sugar
Beat until light and fluffy, this should take about 5 minutes with an electric mixer.
Stir in 60gm of melted dark chocolate
1 tsp of almond essence
1 tsp of vanilla bean paste
2 tsp of glycerine
2 tsp of apricot jam
The finely grated rind of 1 lemon
Juice of 1 lemon

In a separate bowl sift together 250gm of plain flour
1 tsp of allspice
1 tsp of ground ginger
1/4 tsp salt

Add the flour mix alternatively with 5 eggs ( added 1 at a time ) to the cream batter.
Mix the ingredients well.
Now add this batter to the fruit, you will need to use your hands .

Spoon the mixture in prepared pan
Smooth top with back of a spoon
Shuffle tin to break up any air  bubbles .
Place the pan in preheated oven
Bake for 3.5 hours.
Rest a sheet of baking paper over the overlap after the 1st hour of cooking , to prevent the over colouring of the cake surface.
The cake will be firm to the touch when cooked and when a skewer inserted comes out clean.

Cool the cake in the pan on a wire rack.
You can prick the surface of the cake with a fine skewer and sprinkle an extra 2 tbs of brandy over the top.
When cold turn the cake out of pan .
Wrap in double thickness of foil until ready to decorate ..
When ready to serve
Brush the cake surface with apricot jam and arrange whole nuts and cherries  as you like .

 

Make sure it is ripple wrapped in foil and then housed in an air tight container .

Can be kept for 12 months  . 

 

COCONUT CAKE

Preheat your oven to 160 deg C
Line a square pan  ( 25 cm ) , I used a round pan ( 8"X 3" )
Place 135 gm of desiccated coconut  and 375ml of water into a food processor , process until the coconut is finely ground .
Repeat this process , adding another 135gm of desiccated coconut and 375 ml of water .
Separate 4 eggs , reserve egg whites .
Now into the  large bowl of your electric mixer  beat ...
 4 egg yolks
440gm of castor
2 tbs of the coconut mix , until light and creamy.
Add the remaining coconut mixture and beat well.
Sift together into the mix
2  cups of rice flour
1 cup of self raising flour
2 tsp of baking powder
1/2 tsp of ground cardamom
1/4 tsp of  ground cloves
1/4 tsp of ground cinnamon
Mix well .
Add 1 tbs of rosewater syrup
120gm of finely chopped almonds .
In a separate bowl ...
Beat together the 4 egg whites
Gradually add 55 gm of castor sugar  until stiff peaks form .
Fold the egg whites into the coconut batter until just combined .
Pour the batter into the prepared pan .
Bake for 1.5 hours.
The cake will rise and colour to a golden surface .
Remove from the oven and let the cake cool in the pan then turn onto a cake rack .

 

POTATO HALVA ...A SWEETMEAT

This sweetmeat should be served with strong tea or black coffee.

Firstly peel and boil 2 potatoes till softened .
Mash the potatoes without adding shortening or liquid.
Place ....330gm of castor sugar
375 ml of milk
400gm of sweetened condensed milk
125gm of ghee ...into a saucepan .
Stir over a medium heat until the mixture reaches 160 deg C ( soft ball stage ) or drop a little a the mixture into an ice cold cup of water , if it firms into a ball it has reached the required temp.
Remove from the heat
Add the mashed potatoes
Beat till really smooth
Return to the heat and bring to soft ball stage again.
Remove from the heat
Add 2 tbs of rosewater syrup
150gm of finely chopped cashews
1 tsp of cardamom
Pour the mix into a slice pan and smooth over the surface .
Cool and when set cut into diamond shapes .
Serve .


 

CHRISTMAS CAKE TIME

I  used a 25 cm round pan .
The3 cake is 3" high (75 mm ) .
The completed cake weighs 3.5 kg .
This is an amazing recipe for a traditional Christmas cake of Sri Lankan origin .
If you want to use brandy in your cake , you need to combine the fruit the day before to allow the fruit to soak up the brandy .

Line a square or round pan  ( side and base ) .
Pre heat your oven to 130 deg C.

OK , LET`S GET STARTED ......
You need a large bowl ....and combine the following ,

250gm of raisins
385gm of sultanas
250gm of  dried apricots
260gm of uncrystallised ginger
500gm of fruit mince
120gm of mixed peel
260gm of glace cherries
260gm of slivered almonds
60 ml of brandy.

In a bowl of an electric mixer
Cream together ,500gm of castor sugar with 375 gm of butter until light and fluffy .
To this mix add and mix in
2 tsp of grated lemon rind  ( fine )
1/2 tsp of ground cardamom
1 tsp of ground cinnamon
1 tsp of ground nutmeg
3/4 tsp of ground cloves
1  tbs of vanilla paste
1 tbs of almond essence
2 tbs of rosewater essence
1 tbs of golden syrup
Gradually add 250gm of fine semolina  alternating with 12  egg yolks . (Reserve 6 egg whites .)
Add the batter to the fruit mix , use your hands to combine .
In another bowl beat the egg whites till stiff peaks form .
Then fold the whites into the fruit batter .
Pour the batter into the pan and bake in the oven for 4 .5 hours .
After the 1st hour of cooking place a sheet of baking paper over the top of the pan to prevent over colouring.
Allow to cool completely in the pan , preferably over night .
You can drizzle 2 tbs of brandy over the cake prior to storage ..
Wrap the cake in foil
This cake can be stored in an airtight container for 12 months or longer . ( no need to freeze ).
I will ice the top of the cake on Christmas eve , with almond icing.

ALMOND ICING / PASTE
Mix together
 250gm of ground almonds
500gm of sifted icing sugar  , in a large bowl .
Add 1 beaten egg yolk ( reserve the egg white for later )
1 tbs of brandy
1 tbs sherry
1/2 tsp of almond extract
Knead until the mixture comes together .
Roll out the dough on a work surface dusted with icing sugar .
Cut to fit the top of your cake .
Brush the cake surface with the beaten egg white
Place the cut  icing shape  on the cake and lightly press with a rolling pin .

X RAY DEPARTMENT .. WARRAGUL HOSPITAL, VICTORIA . AUSTRALIA

A sharp pain in one breast , like out of no where.
An  appointment with the local doctor
A referral for an Ultra Sound and a mammogram .
What`s happening to me , I don`t want this , and I sure as hell don`t want my children worrying .
I don`t get sick , this cannot happen to me .
I have things to do , places to be .
I `m not sharing this with anyone .
I attend the appointment , the mammogram is first .
I only answer yes or no , I don`t feel like talking .
She  takes the images but I know she  finds  something ..she takes  another image  in the same position ...
She tells me to sit .
She returns to tell me I need an ultra sound .
I have a cup of tea , I read my book ...Italian Cooking , Elizabeth David.
I return to the waiting room , he calls my name .
He recognises me  from Masterchef .
I wish he would shut up.
I`m scared , what can he see  ?
Before I ask he tells me I have a 3cm cyst .
He leaves and comes back with another man and a nurse .
I have a biopsy.
In a short space of time I begin to  trust these people , they tell me they think my cyst is benign .
I relax a little.
 The results will be back in 3 days .
Somewhere in their efforts to relax me with lots of chatter , I heard them say one was a diabetic and the other a vegetarian , I remember the nurse was pretty with dark hair  ... I will repay their kindness with the' super good cake '...it is suitable for everyone , diabetics , vegetarians and all people .
With thanks
Noelene Marchwicki
 

SPICY BARRAMUNDI WITH LIME AND CHILLI

This was served at Castle Garden tonight.....9th Nov 2014

Place 4 barramundi fillets in a shallow tray .
Finely grate the skin of a medium sized lime  and sprinkle over the fillets .
Slice a small red chilli  in thin strips along with seeds and add to the fillets .
Add the juice of 2 limes .
Cover and set aside for 10 minutes .
Heat a large fry pan over a medium heat .
Add 2 tbs of butter and 2 tbs of oil
Add 3 tbs of crushed garlic
Add 3 tbs of crushed ginger and heat through
Add the fillets and all the contents of the tray
Increase the heat of the hotplate
Cook the fillets for 5 minutes each side .
Add a bunch of sliced spring onion
Cook for a further 2  minutes .
Transfer the fish fillets and pan juices to a warmed serving plate .
Served with steamed red quinoa .
 

ANOTHER HEALTHY DESSERT ...AVOCADO FOOL

Avocados  full of potassium and good fats ........ ( Mono unsaturated ) and as simple as banana ice cream to make .
We are going to get so healthy  !
I found this recipe in Charmaine Solomon`s ...THE COMPLETE ASIAN COOKBOOK .

You will need 3 large ripe avocados , cut in half lengthways , remove the stones  and set them aside .
Scoop out the flesh of the fruit into a bowl and mash smoothly with a fork.
Now add 1/4 of a cup of a sweetener , castor sugar, or stevia ( natural sweetener  )
I guess you will need to be your own judge on how sweet you want the dessert to be.
Now stir in one cup of thickened cream  and a 1/4 tsp of vanilla paste  ( a dash of rum is an option )
Place into a serving bowl, and return the stones to the pulp ( this stops the avocados from discolouring ).
Cover with a plastic film , making sure the film lies on the surface of the fruit .
Refrigerate till chilled , about 3 hours.
Remove the stones when ready to serve , and top with thickened whipped cream and a handful of crushed nuts.
THE NAUGHTY VERSION OF THIS RECIPE ....
Use 1 can of sweetened condensed milk in place of the sugar and cream ..!!!

DO YOU KNOW WHAT THESE ARE ?

Yams , and are related to the larger sweet potato .

 Yam  are  the tubers of the oxalis plant....where I live it is a weed.....there are 100`s of family members ...these are commonly known as New Zealand Yam or Oca , the leaves of the oxalis plant can be used in place of sorrel .
The name varies depending where the tubers are cultivated ....... uga ,ibias , quiba , truffette acide , knollen sauerklee
I like them best...... raw ,  sliced and  dipped in marinated lemon
or thinly sliced on a  cracker with camembert cheese and  cornichons .
 

KATE`S WASHED COLESLAW SOUP

Alas , one more meal to the end of a team building conference held in an isolated spot at the foothills of the high country , Kate was nominated to ' throw together ` the last meal.
INGREDIENTS......whatever was left ....
prepared coleslaw ,
tomato sauce ,
a bit of bacon ......
an onion was involved ..
1/2 a loaf of bread .....
1/4 tub of butter
METHOD
Wash and drain the coleslaw mix of any mayonnaise .
Place the butter and chopped bacon in a large pan
Chop up the bread into cubes
Place in the oven to dry out  the bread ...remove when it turns golden brown
Add 4cups of water to the pan and bring to the simmer .
Add the remains of the tomato sauce  along with the coleslaw mix to the liquid .
Season with salt and pepper
Simmer for 20 minutes , place a lid over the pan
When the cabbage has softened and cooked through , warm the serving bowls and divide the bread cubes between the bowls and pour in the soup .


 

TRARALGON SECONDARY COLLEGE ... VCAL COOKING CLASS ..... CHOCOLATE TORTE COMPARISON COOK

THE GOODNESS PIE .....
Recipe  blogged 22/10 2104

V

CHOCOLATE TORTE


BASE
 300 gm of chocolate biscuits ( broken )
100 gm of pitted prunes ( Chopped )
50 gm of butter / marg ( softened )
Place ingredients in a processor  and mix to a rough dough
Press into the base of your pan .(..you can use a lose bottom flan or an aluminium foil tray )
Place in a freezer .

THE FILLING
200 gm of thickened cream
dsp of butter marg
200gm of dark chocolate ( broken )
Place the cream in a saucepan and bring the cream gently to a simmer
Add the marg / butter
Add chocolate
Let the butter and chocolate melt just a little ..
Then stir ( in the one direction ) over a low heat till smooth and creamy .

Pour the filling over the base
And decorate with strawberries and crushed nuts .
Refrigerate .

So who won ........?
I don`t know I had to leave .
It broke my heart ... I actually feel a connection with these kids .

I left because of other commitments ....but I so  want to guide kids in basic cooking skills ...

THE TALMUD ON THE RIGHT AMOUNT OF WINE

.......from the Babylonian Talmud , A.D. 500

There are eight things that taken in large quantities are bad but in small quantities are helpful:
Travel , sex , wealth , work , wine , sleep, hot baths and bloodletting .

MAIMONIDES ON THE BENEFITS OF WINE .....

Moses Maimonides ( 1136 - 1204 ) was born in Spain but lived in Egypt.
He was not only a leading doctor but one of the most respected Jewish philosophers of all time .

.......from the Preservation Of Youth..twelfth century.
The benefits of wine are many if it is taken in the proper amount , as it keeps the body in a healthy condition and cures many illnesses.
But the knowledge of its consumption is hidden from the masses .
What they want is to get drunk , and inebriety causes harm .....
The small amount that is useful must be taken after the food leaves the stomach .
Young children should not come close to it because it hurts them and causes harm to their body and soul........
The older a man is , the more beneficial the wine is for him.
Old people need it most ......

MARINATED CALF LIVER

Place 4 slices of lamb liver in a baking dish
Add 1/2 cup of a dry white wine
2 tbs of tarragon vinegar
1 bay leaf
2 cloves of sliced garlic .
Season with salt and pepper .
Cover with cling wrap
Marinate for 1 hour in the refrigerator.
Spray a frypan with cooking oil and add 1 tbs of margarine / butter .
Remove the liver slices from the marinade , keeping the marinade aside
Place the slices of liver in the pan over a medium heat .
Cook the liver for 2 minutes on each side .
Remove the liver slices and keep warm.
Now add the marinade to the pan and cook over a high heat for 3 minutes .
Add a small handful of chopped parsley and the juice of half a lemon .
Adjust seasoning and mix well .
Pour the sauce over the livers and serve .
This dish is best served with pasta , well that`s my choice.
You can also crumb the calf livers and fry them  serving them with lemon wedges .( somebody I know thought they were veal schnitzels )

SZECHUAN BEEF PIES

Drizzle 800 gm of  diced chuck beef with rice bran oil and toss to coat .
Heat a heavy based oven proof saucepan
Add the beef
Brown the beef on all sides .
Add 1 tbs of szechuan chilli flakes
2 onions cut into wedges
2 carrots sliced
2 parsnips diced
3 cloves of garlic sliced
1 red chilli finely sliced with seeds .
1 tbs of soy sauce
1 tbs of tahini
500 ml of beef stock.
Bring this mixture to the boil, cover and reduce to a simmer , for  approximately 1 hour 15 minutes or until the meat is tender.
Mix 2 heaped tsps. of corn or potato flour with some of the cooking liquid and stir till you have a smooth paste and then  into the meat mixture.
Cook for 10 minutes till the mixture thickens.
Add 2 sliced spring onions.
Cover and set aside in a warm oven that has been switched off
Steam 500gm of sweet potato
Mash the cooked sweet potato with 1 tsp of crushed ginger .
Preheat your oven to 200deg C
Divide the pie filling between 4 1 cupo capacity ramekins and top with sweet potato topping .
bake pies for 15 minutes or till the sweet potato starts to brown.
Serve with baby bok choy.

 

THAI STICKY BEEF MINCE STIR FRY

Heat a large fry pan over a high heat with 2 tbs of rice bran oil
Add 6 tbs of finely chopped garlic
2 red chillies finely chopped with seeds
Move the ingredients continually to avoid burning
Once aromatic , add 500gm of lean mince meat
Allow the mince to cook and brown
Add the fish sauce and stir to coat
Now add 2 tbs of kecap manis  ( sweet soy sauce )
Cook till meat caramelises .
Add 1 cup of brocolini
Add 1 cup of shredded  red cabbage
1 cup of yellow capsicum
Stir to mix thoroughly .
Simmer till cabbage wilts and softens .
Turn off the heat and squeeze with lime juice .
Add Thai basil  and serve with your choice of grain .

GARAM MARSALA

4tsp of coriander seeds
2 tsp of cumin seeds
Seeds from 12 cadamon pods
2 whole cloves
2 tsp of white peppercorns
5 cm of cinnamon bark ( 2")
1/4 of nutmeg
Place all the spices in a coffee grinder or food processor
Grind them to a powder .
Store in an airtight jar .

ITALIAN SPICE MIXTURE

The quantities given here will make 45gm .
It is best not to use the same spice mix too often that it becomes monotonous .
This spice mix is excellent sprinkled on pork chops , chicken or lamb portions that are to be grilled .
The Mix....
3 tsp of white peppercorns
1/2 a small nutmeg ( for processing purposes crack it )
1 tsp of juniper berries
2 whole cloves
Use a coffee grinder if you have one ...otherwise a food processor will suffice. The nutmeg will take the longest to turn to powder.
The end result is well worth the effort.
 

CROQUEMBOUCHE .....for GAYLE WEBSTER

You can do this Gayle ......
This recipe ( was printed in the hearld sun today 1 st Nov ) will allow anyone to make a croquembouche , and you don`t need a cone to assemble.

Here`s the recipe
Preheat your oven to 200deg C
Place in a saucepan ....
100 gm of butter / margarine
 1 tbs of raw sugar ....with a tsp of salt
325 ml of water ..
Bring these to the boil ...
Remove from the heat and add
200gm of plain flour  and beat into a paste .
Beat in 4 eggs , one by one  till smooth and combined .
You will need 2 baking trays lined with baking paper...... and the mixture transferred to a piping bag fitted with a plain nozzle .
Pipe  dollops of the mix on to the prepared trays , ( leaving a gap allowing for them to arise ) You should yield 40  from the mix .
With a wet finger  squash the peak on each dollop so they don`t burn.
bake for 20 minutes , or until they they are puffed and golden.
Remove and cool on a wire rack .
Now cooled ..... pierce the puffs and fill them with a piping bag that is filled with condensed milk caramel .
Now set them aside .
And work on making your toffee......
Add 300gm of brown granulated sugar to a pan with 50 ml of water.
Place over a high heat and let bubble for 5 minutes but do not let it burn..
Leave the toffee to cool slightly .
Using tongs , lightly dip each puff into the toffee , just enough to stick them together.
Build the puffs upwards into a pyramid shape , using a dinner  plate for the base.
No need for that messy sugary web ,  the croquembouche  can be served with a strawberry coulis.

CHICKEN AND LEMON STIR FRY

Make a marinade , combining 125 ml of Chinese cooking wine .
The zest and juice of 1 large lemon.
2 tbs of rice bran oil
Season with salt and pepper
Cut 3  chicken breasts into strips
Mix marinade and chicken together .
Place in refrigerator for 30 minutes.
Slice 375gm of courgettes sliced in lengths.
Add I sliced  green capsicum
1 tbs of rice bran oil
250 gm of baby sweetcorn ( this is corn on the cob , picked when not fully grown . It is often used in oriental dishes , it should be just heated through  to retain  its sweetness )
place the vegetables in a fry pan over high heat for 2 minutes .
Remove the vegetables with a slotted spoon and place in a warmed dish  in a warm oven.
Remove the chicken from the marinade  and cook for 3 minutes or until tender .
Return the vegetables  to the pan add the left over marinade  and heat through ,
Serve on a bed of brown rice .

MINESTRA ALLA VERONESE

Firstly  boil 50 gm of broken vermicelli  noodles in salty water for 5 minutes .
Drain the noodles well , otherwise  they will make the stock cloudy and starchy .
In another pot heat 600 ml of clear chicken stock  ,
 ( use your own clear stock or a commercial version in a box ,avoid the stock cubes which are full of msg and overpowering in flavour )
Add 200gm of peas to the broth
Then the twice rinsed pasta
Cook gently until the peas are tender .
Meanwhile clean and chop 5 small chicken livers , fry them gently in a small pan with a dsp of butter .
Add them to the soup .
Stir in 1 tbs of grated parmesan cheese just prior to serving.

MASCARPONE AND PASTA

Mascarpone is a pure , double cream cheese originating from northern Italy.
Mascarpone can be  served with sugar and strawberries , the same way as French Cremets  and Coeur a la  Crème .
Mascarpone also makes a subtle sauce  for pasta.
To your serving dish melt a lump of butter  and 180 gm of mascarpone , it must be heated gently and not boiled .
Add your prepared choice of pasta and turn it around and around to mix adding 3 tbs of grated parmesan and  a handful of roughly chopped walnuts .
Serve a small bowl with more grated parmesan separately to the serving dish .
This dish is filling and rich so small serves are recommended.

STIR FRIED PORK WITH PEPPER AND GARLIC

Heat  2 tbs of rice bran oil in a pan over a medium heat ,
Add 4 large chopped garlic cloves and 2 fresh sliced  red chillies including seeds .
Cook till the garlic is golden .
Add  450gm of sliced  pork fillet ( tenderloin ) , heat through till almost cooked . ( about 4 minutes ).
Add 2 tbs of freshly ground black pepper
3 tsp of fish sauce .
A handful of chopped  coriander leaves .
Continue cooking to heat through for 2 minutes.
Serve over a bed of red rice .
 

CARROT HALVA

Put a kg of grated carrots and 1 litre of milk in a saucepan over a low heat and bring to a simmer.
Cook,  stirring until the carrot softens and the milk evaporates.
This must be done slowly or the mixture will burn.
Add 100gm of ghee
Cook gently until the carrot starts to brown.
Add 230gm of castor sugar
Cook until the mixture is thick and dry.
Add 80 gm of raisins
1 tsp of ground cardamom.
50 gm of slivered almonds .
Serve hot in small bowls with thickened cream
Sprinkle with ground cardamom

SPAGHETTI ALLA BOLOGNESE

This would have to be the best known of all Italian pasta dishes .
The recipe for this dish varies  and is often not cooked as it should be .
Allow 125 gm of long spaghetti per person .
For 250 gm  of spaghetti bring 4.5 litres of water and 2 tbs of salt to a rigorous boil .
Put your spaghetti in the water unbroken.
Bring the water back to the boil.
Cook steadily for 12 minutes.
The spaghetti will swell to 3 times its original volume .
Stir once to make sure that pieces of pasta are sticking to the bottom of the pot.
Take a little piece out and taste it .
When it is tender but still firm to the touch , it is done .
Drain it in a colander.
Place it in a warmed dish , with a little warm oil .
turn your spaghetti over  and pile on your hot sauce.

RAGU BOLOGNESE

For 4 people the ingredients are 180gm of good quality lean minced raw meat .
90 gm of chicken livers
60 gm of uncooked ham
1 carrot
1 onion 
Small stalk of celery
2 tsp of concentrated tomato paste
Small glass of white wine
2 small glasses of beef stock or water.
Season with salt, pepper  and nutmeg .
15gm of butter.
heat the butter in a small saucepan , add the chopped ham and when the fat starts to run put in th finely chopped onion , carrot and celery .
When they have browned a little add the minced beef , stir it around so it browns evenly .
Add the chopped livers
Tomato paste
Add the white wine
Simmer for 5 minutes
Add the stock  ? water
add the seasonings
Cover your pan and simmer for 40 minutes .
I like to add  a cupful of cream before serving , this makes for a thicker and richer sauce.
 

KANGAROO STEAK WITH FRESH BASIL AND BEANS .

On monday night I made this dish .
All you will need is 200gm of green beans , which have to be trimmed  but not sliced .
Heat a tbs of rice bran oil a large frypan 
Add 3 cloves of chopped garlic
Add 450 gm of sliced kangaroo steak and fry till coloured on both sides.
Add 30 fresh basil leaves  and the trimmed beans .
Add 2 tbs of fish sauce  along with 2 tbs of water  and fry for another 2 minutes.
Serve with steamed black rice.

FISH IN SOY SAUCE

Tonight at Castle Garden I served barramundi in soy sauce .

I heated 2 tbs of rice bran oil in a pan .
Then added 1 large onion sliced ,
1 small red chilli sliced with seeds,
2 garlic cloves finely sliced ,
1. dsp of crushed ginger ,
I cooked these together  till the onion softened .
Then I added 1 tsp of nutmeg along with a tsp of freshly ground black pepper.
Stir to combine.
Add 1 dsp of tamarind paste  and 1 crushed cube of palm sugar ..stirring to mix..
Its was then time to add the steaks of barramundi to the pan along with slices of a small yellow capsicum  and 3 dsp of kepac manis .( dark soy sauce )
Depending on the thickness of your steaks  cook for 6 minutes each side, or until just cooked through.
The barramundi steaks and sauce were served on a bed of black rice and garnished with the green rings of spring onions.

GROW YOUR OWN TOMATOES

HERE IS WHAT YOU NEED ......

1. Choose a tomato that you really like the flavour of ...

 Slice  the tomato , and scoop out the seeds

 Place the seeds on kitchen towelling

 and let the seeds and towelling to dry out completely in dry air on a cake rack . Allow  10 days for this process.

Place the dried sheet with the seeds in a brown paper bag .

Store in a dry place until ready plant out in a seedling tray.

 

I will continue with instructions and photos when my seeds dry out.

 

8 / 11 / 2014

The seeds have dried out , and  my sheets are now ready for storage .

I live in Churchill , ( Latrobe Valley part of the greater Gippsland , Victoria . Australia .) and this year `s crop of tomatoes have just been planted out , using the seeds collected from last seasons crop.

 

1. Place the sheets in a paper bag in a dry position  till mid July 2015  when we will  commence the activation process for planting out next Nov ( 2015 )

2. You will need a seedling tray ......

3. Seed raising mix ...( a  fine textured soil  )

4. Line and 3/4  fill the tray with the soil mix

5. Place the seed sheets on the soil and cover with a layer of soil.

6. Keep moist with a light spray of water.

7. Your trays should be kept protected and if you don't have a hot house make sure the trays are placed where they will get sunlight  ..eg , a window sill , patio , verandah .

8.Between 10 and 12 days your seeds will germinate and little green tips will push through the soil surface .

9.Continue to keep the trays moist.

10. Leave the seedlings develop to about 45mm

11. Your seedlings are now ready to be potted up into small pots to allow the immature plants develop root structure .

12. The plants still need protection and sunlight is  vital for their development .

( Tomato plants will not tolerate frosts. )

13. The plants will develop rapidly , support the stems as the grow .

14.Tomato plants can be planted out into garden beds as the temperatures warm up or can be grown successfully in tubs good sized tubs in a sunny position on patios or courtyards.

15.Tomato plants respond well  to blood and bone or chook manure.