WHERE DID THE WEEK GO ?

3 COOKING CLASSES .......... Tuesday and Thursday
Swiss Roll   and Risotto Milanese


CORPORATE CATERING........GHD  Engineering ..Wednesday
Salmon Blini
Mini quiches
Savoury Quinoa spoons
Curried wingettes
Cheese and Nut Platter
Balsamic Melon


LATROBE CITY ..HEALTHY LUNCHBOX OPTIONS .. Friday
Non dairy Lasagne
Quinoa and Taboulieh  Wraps
Tuna , Avocado and Lemon salad
Whole Baby Beetroot and Mixed Bean Salad with Honey  and Walnut
Balsamic Melon and Pear platter.


AFTERNOON TEA @ CHURCHILL HUB ..Saturday
Scones and cream
Macarons
Homemade spring rolls
Homemade sausage rolls
Fruit cake
Chocolate Cake
Homemade quiches
Sandwich fingers
Lemon slice
Lemon syrup cake


THE MEAL OF THE WEEK AT HOME
Pearl Barley and Chicken Risotto ...Saturday night


 

SIENA / PANFORTE.....IT`S ALL IN THE SHAPE

Siena  is  Italian and also known as  Panforte . It is a rich  cake from Sienna , containing  glace fruit and nuts and served in small wedges.
 Siena Cake  is baked in a round pan .Siena Slice  is baked in a slab tin .
Same basic ingredients  in both .....
Optional......( 60gm of melted dark chocolate can be spread over the cake .... 35 minutes prior to  the end of baking.)

Preheat your oven to 150 deg C .

Line the base and sides of a round 20 cm springform tin with baking paper.

Mix together  2/3 cup of toasted  hazelnuts.(.roughly chopped.)
3/4 cup of roughly chopped blanched almonds
1 cup of finely chopped mixed  candied peel.
1/4 cup of cocoa powder
1/2 cup of sifted plain flour.
1/2 tsp of ground cinnamon
1/4 cup of ground nutmeg

Put 1/2 cup of castor sugar into a small saucepan with 1/3 cup of clear honey , heat gently until the sugar dissolves and boil steadily until a sugar thermometer registers 115deg C..
.( WHAT NO THERMOMETER  ?? Its OK ..you can check the temp by dropping a little of the syrup into a cup of cold water ..if it forms a ball the temp is right )

Remove from the heat immediately.
Stir through the nut mixture .
Spoon into the prepared tin .
Spread evenly ...dampen your hands and press the mix down firmly .
Bake for 35 minutes.

Allow to cool in the tin , then turn out and sprinkle the top liberally with icing sugar sifted with cinnamon .

Great recipes for Panforte  can be found in Margaret Fulton  Baking ..pg 221.
Womens Weekly Classic Cakes pg 161.

PEACHES HAS A NEW OUTDOORS HOME

CASTLE GARDEN MENU ... MONDAY 30 TH JUNE ...FRIDAY 4TH JULY.

MONDAY 30TH
BAKED BARRAMUNDI  WITH GINGER AND SPRING ONIONS
Magic Foods pg 291

TUESDAY 1ST JULY
THREE PEPPER PORK
Seasons ..Donna hay.. pg 194

WEDNESDAY 2ND JULY
WARM FREEKAH AND CHICKEN SALAD
Noelene

THURSDAY 3RD JULY
ORANGE BEEF WITH BROCOLI AND RED CAPSICUM
Magic Foods pg 271

FRIDAY 4TH JULY
PENANG FISH CURRY
I Love Spice
Pg 142






 

LAUFAS` LEMONY SUNDAY TREATS

LAUFAS LEMON  'BROWNIE '....SLICE AT THE REAR

LEMON SYRUP CAKE  ON THE LEFT

LEMON SYRUP LOAF ON THE RIGHT...

Mmmmmm  delicious .!

PEASE PUDDING ...MRS BEETON 1893.

" The ingredients for pudding for 7 or 8 persons
1.5 pints of split peas , 2 ounces of butter 2 eggs
Salt and pepper to taste ...."

" Put the peas to soak overnight in rain water, and float off any that are worm eaten or discoloured .
Tie them loosely in a clean cloth ,
Leave a little room for them to swell , and put them onto boil in the rain water , allowing 2.5 hours after the water has simmered up.
When the peas are tender , take them up and drain , rub them through a colander with a wooden spoon , add the butter , eggs , salt and pepper .
Beat all well together for a few minutes , until all the ingredients are well incorporated .
Then tie them in a floured cloth very tightly .
Boil the pudding for another hour , turn it on a dish heated in front of the fire  and serve very hot.
This dish should always be served with boiled leg of pork  and is an exceedingly nice accompaniment to boiled beef. "

 

COOK `S BE AWARE

The weather I can`t control but the fire is warm and cosy .

The  recipe I found on sugar packaging called Celebration Cake is causing concerns ....this recipe so called a celebration cake is nothing like what I have been taught to make ...A celebration cake is full of dried fruit , glace pineapple, apricots , and traditionally dark rum....

Yesterday Laufa and I hosted an afternoon tea at the Churchill Hub for 15 guests . Laufa prepared a lemon brownie , again nothing like the traditional brownie .

Brownies are American by origin....They are a cross between a cake and a biscuit , there are 2 basic types .... the fudge type brownie and the cake /biscuit type.

Laufs` brownie was a slice  with a glossy icing , the slice was delicious but the name was very deceiving .
Be warned ...Take care when downloading recipes from the net , what is published on the net is not always correct.
 Cross reference what you want to make with credible recipe books or a good culinary dictionary because names of foods can be so varied and whimsical.

I just looked up the recipe Laufa used yesterday for the lemon brownie on the net , the so called celebration cake recipe I have in front of me   uses sour cream and orange  in place of natural yoghurt and lemon  that was used in the lemon brownie.

They are the same recipe .

 celebration cake 'muffins ', but definitely not traditional celebration cakes.

 the iced slices at the rear are supposedly 'brownies '

 

 

There is a tradition and history to  our food ....There are some things that can`t be improved upon but if you recreate a recipe by adding to or substituting with ....the original is no longer the same so use some of your creativeness to give your recipe a new name.

Research ..Merle Parrish for a great brownie recipe ...Merle`s Kitchen pg  184
Margaret Fulton`s...Encylopedia of Food and Cookery. Brownies ..pg 63.
Celebration Cake
Women`s Weekly Classic cakes ...pg 145

 

GINGER FLUFF ROLL

 Thursday night cooking class

was so much fun. Tonight we had a choice  of making a jam roll or a ginger fluff roll.

Michelle and Jenny went with the jam roll and Carol, Gayle , Leicha ,Deanna and Sam  decided on the ginger fluff roll.

At the onset of proceedings I warned the girls  about the importance of adding the sugar in small amounts and letting the sugar dissolve before adding more.

Read the recipe carefully and follow the detail.

Not to worry if cracks appear when rolling the slab as there were a variety of differing sized trays , the cracks won`t detract from the texture and flavour of the roll , and the cracks won`t be as noticeable once you have rolled it in cling wrap and rested the roll in the fridge for half an hour.

So let`s see what happened .

Somebody added  double the quantity of sugar  and the cake burnt . Start again and follow the recipe.

Somebody didn't mix the eggs and sugar till it was thick and creamy  and the oven temp was set too high ...Read the recipe and start over again.

The third redo was not really her fault as the tray was a little wide for the oven resulting in the cake being lop sided .....Do it again.....

Needless to say everyone went home with a beautifully formed roll and the girls were very proud of their effort and the roll.

IF AT FIRST YOU DON`T SUCCEED ....DON`T GIVE UP ,

DO IT AGAIN .

Well done girls , see you next week.

The recipe I used was taken from the Women`s Weekly ...Book of Cakes

RISOTTO ALLA MILANESE

SAFRON RISOTTO......Well done to my Tuesday classes ....your risottos were perfect and the questions you ask indicate the progress you have made over the 10 weeks of term . You all inspired me to come home and make risotto alla Milanese for tea tonight .

LET`S WIN A TRIP OVERSEAS......

It`s easy peasey .
If you love pasta , it`s in the bag.
Simply write down in 25 words ( maximum ) what your favourite pasta is and why .
Enter on line ...key in ` Barilla ` pasta competition .
Entries close 1st August 2014.

CHINESE FRIED PRAWNS

This is the original Tienstin way of frying prawns .........

Shell 12 large green  prawns leaving the tail intact , devein and wash under running water.
Pat dry with absorbent paper .
Heat 1. cup of peanut oil in a fry pan or wok
Add the prawns and fry for 1 minute , remove and pour off all oil except for 1 tbs .
Add 2 tbs of sesame oil , heat then add 1/2 cup of spring onions ( green part only ) cut into matchsticks
Add 1 tsp of finely chopped ginger
Stir fry for 1 minute.
Add the soy sauce , prawns , 1. garlic clove finely chopped , 1. tbs of Chinese wine  ..
( the original recipe calls for Monosodium Glutamate ..BUT  we would never been seen using it now. )
Fry together for 2 more minutes , over a high heat moving the pan constantly.
Serve hot with a bowl of wild rice.

CASTLE GARDEN MENU JUNE 23RD .......27TH

MONDAY  23rd


Cajun Blackened  Steak
pg 40 ,  50 WAYS WITH BEEF




TUESDAY 24rd


Three Pepper Pork
pg 144, SEASONS  by Donna Hay




WEDNESDAY 25th


Chicken and Barley Risotto
Noelene`s Recipe.




THURSDAY 26th


Special Fried Rice
Noelene`s recipe



FRIDAY 27th


Salmon Curry
pg 112 , RECIPES FROM AN INDIAN KITCHEN

SIMPLE AND EASILY MADE SOUPS

FIVE MINUTE LETTUCE SOUP

Heat 4 cups of chicken stock to simmering point...( Vegans can use a vegetable stock cube ).
When it starts to simmer , toss in half a small shredded lettuce  or the outside larger leaves of a lettuce finely shredded .
Simmer for 5 minutes .
Just before serving beat 2 eggs with a few drops of soy sauce  ( Vegans can omit the eggs ) add a ladel full of hot  soup to mix , then pour into the soup.
Serve immediately.


CREME A LA MARKOVA .. ( named after the ballerina Alicia Markova )

Add 1 cup of vermouth  to 400ml of tomato juice  ( How refreshing would these two be served chilled as a summer drink . )
Very gently bring to the boil
Serve immediately and float a spoonful of sour cream in the middle of each bowl.

A COUPLE OF TIPS ( Edited 23rd June 2014 )

When making a ragout , the shoulder of lamb is ideally suited to this recipe in place of the lamb breast.

If a recipe requires turnips and they are unavailable or too large or soft and wrinkled use small parsnips .

When a recipe calls for Dijon mustard  if you are able buy the true Dijon mustard . The imitations bear little resemblance  to the original lacking that special and distinctive flavour . Try Maille  or Grey Poupon , if you do your research you will find other very good brands .

Cook pasta , tagliatelle or fetttuccine are best , in plenty of boiling salted  water until  `al dente ` . Drain and toss in plenty of melted butter and chopped parsley or snipped chives to flavour.
Season with fresh bullet chilli sliced with seeds  ( optional )  or just salt and freshly ground balck pepper .
Serve with meat or fish.

Use cooked penne for serving with meatballs .
Make a smooth sauce by combining Ricotta  cheese with a few tbs of the warm water from the pasta add 2 tsp of celery salt and a pinch of cayenne pepper .

Cook your choice of pasta , drain and dry it well . add a drizzle of oil and mix with mayonnaise and fresh chopped herbs ...I use basil and finely sliced red onion ...but make the recipe your own with your own choice of herbs .
Serve this with salad leaves



 

CALCIUM BALLS

1/2 cup of almonds

1/4 cup of hazelnuts

12 dried figs

1/4 cup of shredded coconut

6 tbs tahini

Cacoa  powder to coat ...

Place almonds , hazelnuts , figs , coconut and tahini into a food processor and mix to a rough flour consistency.

Use your hands to form the mixture into bite size balls , then coat in cacoa powder .
Store in an airtight container in the fridge for 7 days.

 

CHIA SEEDS ENERGY BARS

12 large Medjool dates , pitted

1/2 cup of goji berries

4 tbs of coconut oil... ( available in jars from supermarkets )

1. tsp of vaniila extract

4 tbs of cacoa poiwder

4 tbs of shredded coconut

2/3 cup of chia seeds

Soak dates and goji berries in enough water to cover them .
When softened drain well.
Place dates, goji berries , coconut oil , vanilla extract , cacoa powder  and coconut into a food processor or blender and mix it till it forms a dough .
Place mixture into a large bowl and add chia seeds
Stir till combined .
Press into a small baking tray and cut into squares .
place the tray in refrigerator  till the mixture sets and becomes chewy .

This slice can be stored in an  air tight container for 7 days.
 

A WEEK IN RETROSPECT

THE CASTLE GARDEN WEEKLY MENU.........16 TH - 20TH JUNE

MONDAY....Honey Lemon Prawn.......I used brown rice .
WOMEN`S WEEKLY LOW FAT FAMILY FOODS.....Pg 150

TUESDAY..Kangaroo Fillet with Pepper and Garlic . (I omitted the lamb replacing it with kangaroo fillet and served it with black rice )
THAI  BIBLE Pg 160

WEDNESDAY.... Chicken Pilaf......I used Freekah  ( red packet )
GREEK MEZZE COOKING Pg 83

THURSDAY.....Pork and Red Rice  ( I substituted red rice  for the wheat )
GREEK MEZZE COOKING  Pg 57

FRIDAY.... Baked Salmon Pilaf  ( I used  white quinoa in place of rice )
MY MEDITERRANIAN  COOKBOOK Pg 150.

TUESDAY COOKING CLASS.......

Warm Beetroot and Bean Salad

THURSDAY MORNING
Guest Speaker ..Venue Morwell RSL for the Maryvale Probus Club

THURSDAY COOKING CLASS

Sweet Potato and Trevally Chowder
5 Bean Soup with Coriander Chicken Dumplings

GUEST SPEAKER ...

I was invited as the guest speaker to the monthly meeting of the Maryvale Probus Club at the Morwell RSL.
It was an honour and a great experience to share my Masterchef  adventure with so many people from the Latrobe Valley and some from the greater Gippsland region.
It has been a year since I  returned from Masterchef and the continued support and encouragement I receive from my local community is nothing short of amazing. and very humbling.
In the public arena I am often asked as I was today...Why ? , Why did you apply to Masterchef  ?
My answer as always ," because I could ."
Even at my age I am still someones` daughter , a mother to my grown children and a grandmother to Ella , Max and Jack , I will always be those things but there is more to achieve ,  to learn and mountains to climb , just because I can.

WELCOME ABOARD JENNY AND SAM...THURSDAY NIGHT COOKING CLASS @ CHURCHILL HUB

Tonight we made our own chicken stock and seafood stock using fresh ingredients from Manny`s Market Morwell .
The chicken stock was the base of Five Bean Soup with Chicken and  Coriander Dumplings .
The seafood stock was used in a Fish and Sweet Potato Chowder .
The community of food was alive and well , listening to the ladies sharing recipes and  asking questions  about curds , tossing around reasons the sand cake is so called, discussing children`s eating habits.
We welcomed Jenny and Sam to our class tonight and within minutes we were all helping each other slice, cut , mix , stir and keep an eye on each others pots over the heat so as not to burn our ingredients.
Our cooking classes are friendly , innovative and so much fun .
See you all next week.

Ginger Fluff Roll.... and Jam Roll .......Thursday 26th  June

TASTY NUTRIENT PACKED SNACKS WITH SUPERFOODS

BODY AND SOUL ON NUTRITION ...HEARLD SUN SUNDAY 15TH JUNE PG 12-13 B&S


Chia Seed Energy Bars

Coconut Chia Pudding

Calcium Balls ...this treat is made with tahini and cacoa...

Tuesday Class  AM and PM ........this is what we will be making ...

HEALTHY TREATS  !

 

WHAT IS HAGGIS ?

I am often being asked about Haggis and though I have discussed it before I think it is time to revisit what a haggis is .
Haggis is Scottish in origin . The traditional haggis is a pudding or sausage made from the minced innards of a sheep ...heart, lungs  and liver mixed with oatmeal , suet , minced onions , spices , herbs and seasonings all encased in the lining of the sheep`s stomach and boiled prior to being served hot .
Haggis is still sold commercially from speciality delicatessens and more commonly stuffed in plastic casings.
Traditionally haggis are served at Burn`s night suppers served with tatties , bashit neeps , and an excess of whisky , whilst the Burns` Ode to Haggis is recited with due ceremony .
Through my reading of history , some suggest the haggis originated with the Romans , who when campaigning packed iron rations in a sheeps stomach.

LEMON CHEESE

A great favourite at High Teas or  English morning and afternoon teas plus well attended garden parties is  a soft spreading preserve such as the one I make for the lemon meringue pie , spread over rye crackers or plain biscuits .
Although it is known as lemon cheese , lemon curd has nothing in common with cheese , apart from its colour , maybe ?
Sometimes served atop a spread of cream cheese .

LEMON MERINGUE PIE .......FOR BEVS` DAUGHTER

LEMON MERINGUE PIE

Short Crust Pastry
This is very simple ...mix one cup of plain flour  with 1/4 cup of castor sugar add 100gm of cold diced butter and a pinch of salt with your fingers in a bowl till the mix resembles bread crumbs , now add the yolk of one egg ( room temp ) and 2 tbs of cold water .
Knead to a dough , wrap in cling wrap and refrigerate for 20 minutes.
Roll out on a lightly floured board.

Meringue
2 egg whites
1/4 cup of castor sugar
Beat the eggs till white and frothy and gradually add sugar in small batches , beating well between  additions.

Lemon curd
250gm of butter
1.5 cups of castor sugar
Juice of 4 lemons and the finely grated rind of 1.5 lemons 
4 large eggs beaten
Cut the butter into small pieces and place in a bowl resting over the top of  simmering water in a saucepan.....the bowl should not be touching the water ...
Add the sugar , lemon juice and rind and continue to stir till they have all melted together .
Remove from the heat and now stirring continuously add the beaten eggs a little at a time.
Return the bowl to the top of the saucepan with the simmering water and stir till the mixture thickens ,
This can take up to 10 minutes.
Fill your pastry case  but not to the top , remember to allow room for the meringue  topping.
( Speaking from experience one of my greatest disasters was the meringue topping dislodging  from the tart on route to being delivered.....a lesson well learnt )

Now it is time to pipe or my preference is to spoon the meringue mix on top of the tart and just before service place the pie in a well heated oven for 3 to 4 minutes to brown the peaks of the meringue
 

PIGEON AND SQUAB

Pigeon and Squab should never be confused and should be used in  totally different dishes .
Squab is baby pigeon and is killed before it learns to fly and is very tender. Squab can be expensive depending on its availability.
Pigeon is caught in the wild and is of indeterminate age and quality.
Squab is extremely easy to cook with.....Simply roasted and served with a jus or with pasta in a home made sauce.
Pigeon is great in slow cooked dishes or  homemade pies. Pigeons are excellent  stuffed with sausage mince and olives , served with polenta or a grain of your choice.
The heart and liver of the squab removed after roasting are amazing sliced on a crouton with pepper and a dob of olive oil.
Try......Fresh fig and ginger with lemon butter squab.....Maggies Harvest.....pg 475.

 

DISGUSTINGLY GOOD POTATO SLICE

 Make a pastry by adding sufficient water to  1. cup of self raising flour , 1 egg and 1 ounce  of dripping and a pinch of salt. Consistency should be that of a scone dough.
Wrap in glad wrap and refrigerate .

For the topping  cook 1.5 pounds of potatoes  and mash with 1. egg . milk or cream , seasoning  and a handful of grated cheese and  breadcrumbs  along with finely sliced flat leafed parsley . Mix well till creamy.

Fry  1. onion  and 3 rashers of bacon finely diced , also add 1. cup of whole kernel corn

To Assemble..
Line a pie dish or rectangle casserole dish with the pastry and bake at 200Deg C  for 15 minutes or till golden brown  .
Spread the bacon, corn and onion   mix over the pastry
Then top with the creamed potato .
Cover with grated cheese and bread crumbs and dot with butter or margarine..
Place in the oven and bake at 180 Deg C for 30 minutes or until golden brown .
Serve hot or cold , this slice cuts really well.

 

WHAT`S IN A NAME ?

KOFTA........

Middle Eastern cyclinders of a spiced minced meat mix formed around skewers brushed with oil, and grilled over charcoal.
A typical mix might contain double minced lamb , chopped onion , chopped parsley , ground allspice , fenugreek , red pepper and salt .


KOFTU , KOFTE.......
South Asia , finely ground meat blended with finely chopped aromatics , seasonings and herbs bound with egg ands formed into balls .sometimes dried fruit and herbs are incorporated.

SEAFOOD CHOWDER ....American.
The name for fish soups based on a mixture of fish stock and milk with sweated vegetables and pieces of fish , occasionally thickened  with cornflour.

BOUILLABAISSE...French.
A Mediterranean soup made with firm white fish and shellfish , with tomatoes , herbs , saffron and olive oil.

RAVIOLI .......
Is the filling in between 2 round discs of pasta , ravioli is not the shape.

AGNOLOTTI..../ PAZLACHE
Is a half moon shape pasta , made from a folded pasta disc .
Traditionally  filled with mince lamb and sautéed  in butter mixed with boiled rice or spinach  , cheese  and seasoning . Can be tossed in pan juices.

 

WHAT`S HAPPENING .. ?

2 X  guest speaker events at the morwell RSL for mid June . " back to basics ..cooking "
Weekly cooking classes at the Churchill Hub , in association with Churchill Neighborhood House
14 th June ..Lemon Meringue for 8
Friday 27th  ,June . Latrobe City...Healthy Lunchbox options , demonstration
Traralgon Secondary College.......` back to basics .. cooking "Guest speaker .
Lasagnes , pastas and sponges for Anne`s Café , Georgina Place, Churchill.

TEAS @ CASTLE GARDEN THIS WEEK ...
MONDAY  9TH
STIR FRY THAI CHICKEN pg 110 Women`s Weekly  Low Fat Food

 

TUESDAY  10TH ..LEMON CHILLI PORK..

Women`s Weekly Low Fat Family Food pg 172.

 

WEDNESDAY 11TH ...SUMAC FISH WITH FREEKAH SALAD

 

THURSDAY 12TH ...SESAME KANGAROO

Women`s Weekly Low Fat Family Food pg  118.

 

FRIDAY 13TH .. SALMON WITH FENNEL AND TOMATOES

Quinoa for families...pg 121

WEDNESDAY PASTA @ CASTLE GARDEN

I rolled egg pasta dough into lasagne sheets and cut them into triangular pieces and boiled them with pazlache.... ( half moon shaped pasta shapes filled with minced lamb ).
This was served with a fresh tomato , red onion and garlic sauce  and garnished with fresh mint.

MY GRANDSONS MAX AND JACK

TUESDAY TEA ....CASTLE GARDEN...EGG CASARECCE WITH BEETROOT RELSH

 

Definitely shaping up as a pasta week  at Castle Garden ...

JENNY.. requested this recipe ..........CHILLI CHICKEN QUINOA WRAPS ....

Spinach wraps ........ ( I purchased these at Safeway Churchill )

JUST A HINT ......Warm a pan  and spray with a cooking oil and just warm the wraps through ...even if they are not being eaten immediately.

Place  one cup of quinoa  ( we use red quinoa  ,, found in the health food section Safeway ) in a rice steamer with 2 cups of water . Push the cook button .

Now thinly slice a chicken fillet  ( Dale`s preference  ) / chicken thigh  ( Noelene`s preference  ).
Set aside
In a pan add a good glug of  thinly sliced ( 2)  fat garlic cloves  and ( 2) red onions and 1 red bullet chilli  with seeds . ( the little one )_until aromatic and  soft .
Now finely chop a bunch of flat leafed parsley and add to the cooking quinoa.
It is now time to add the chicken slices to the onion , garlic mix in the pan.
Cook turning all the time on a medium flame .
About 12- 15  minutes should see it done .
Turn out into a bowl and mix in quinoa with chicken mix.
Lay the wraps open .
Spoon the chicken mix  across the circle at the bottom end leaving a lip .
Then fold the lip over and fold in sides and roll .
Wrap in baking paper .
Secure a fresh sprig of rosemary  with a small elastic band.


 

OCCASIONS IN A BASKET... quote for Mary Lynch .@ Alliance Petroleum

INDULGENT BASKET

A bottle of champagne  / red wine / white wine ....according to taste

A box of bath salts

A body talc  ( female) or a body spray ( male )

An Aesop hand cream

4 Red velvet cup cakes

4 chicken and quinoa wraps

4 chocolate fruit cups

Cheese platter , dried meats  and crackers...........

Total $105.00


HEALTHY OPTIONS BASKET

4 Nori rolls

4 Taboulieh  wraps

4 types of seasonal fruit pieces

Selection of nuts , cheese and rice crackers

1. Bottle of wine  ( Red / white  or bubbles )

1 . I hour Endota spa massage

Total  $ 120.00


PICNIC BASKET

2 Jars of freshly made gazepacho

2 Lemon roasted quail

1 Middle Eastern spice inspired hob

2 Marinated pork ribs

Fresh fruit platter with nuts , cheese and crackers .

1 Bottle of wine  ( red or white )

Total.. $ 90.00

Baskets can be made to suit any occasion...........

MONDAY TEA AT CASTLE GARDEN... A SIMPLE EGG PASTA

...A simple egg pasta with fresh tomatoes and home grown basil.
What else apart from a photo can I add.....
If I was to describe my last dish on this earth ...This would be it !

LEMON CHICKEN .........POULET AU CITRON

Prepare 2 fresh chickens , ( size 9) wash and dry with paper towel and trim as much fat as possible from the chickens .
Soften  75 gm of butter / margarine and coat each chicken ,  and place them on a rack in a roasting pan in a well heated oven set at 225 deg C.
Turn the chickens at intervals to brown on all sides .
Cook for about 40 mins basting occasionally ....reduce the heat if they begin to brown too quickly.
When the chicken is tender and the juices run clear when pierced with a fine skewer , remove from the oven , season and keep warm.
Put 3 dsp of sugar  , the grated zest of 2 lemons and 1 tbs of water in a small saucepan .
Allow the sugar to melt  and lightly caramalise but do not allow to burn .
Remove the saucepan from the heat and add 3 strained tbs of lemon juice , mix , cover and set aside .
Deglaze the roasting pan incorporating all the crusty bits off the bottom with 120 ml of chicken stock.
Add the lemon juice mixture and thicken with 1 tsp of potato flour mixed with 1 tbs of water .
Adjust seasoning .
Pour the sauce over the chickens before serving . 

CAN YOU BELIEVE IT ....JUNE ALREADY...2014

COMING EVENTS


COOKING CLASSES EVERY  ...TUESDAY , THURSDAY
CHURCHILL HUB ...PHILLIP PARADE  ..CHURCHILL.

JUNE 5TH

MARYVALE PROBUS CLUB
ROAST LUNCH FOR 50 @ CHURCHILL HUB

JUNE 14TH

LEMON MERINGUE PIE FOR 12
FOR A SPECIAL BIRTHDAY ...BEV CAN`T MANAGE THE COOK ANYMORE SO SHE HAS ORDERED  A HOME MADE LEMON MERINGUE PIE FOR HER DAUGHTER

JUNE 24TH
TRARALGON SECONDARY COLLEGE
VCAL GROUP

JUNE 28TH
AFTERNOON TEA FOR KATE`S  GRANNY @ CASTLE GARDEN

IN BETWEEN THERE ARE THE HOT MEAL SPECIALS AND SPONGES  MADE DAILY FOR ANNE`S CAFE AND BAR CHURCHILL.

WOMEN COOKS

There is no one thing in my life that I have not been able to achieve , attempt or the manner in which I live my life  because I was born a female.
Through my study in the history of cooking , it is evident that cooking was women`s work but men`s art.

`Take in account the  noted Careme  well noted for his pavilions of jelly and sugar , while even back then it was the women feeding the families .

Men had  and  have names , women fill roles ...nurturing , caring , generosity , hospitality , communication.

Vatel the famous male chef who killed himself when the fish never arrived for the king`s dinner ......seriously a woman would have improvised never considering the option of"out " a mother would have gone without , and all present would have marvelled at the result ..

Men achieved fame while  women cooks remained anonymous.

To be fair in early times named and literate women published cookbooks ....but check out the titles that betrayed them....
The Compleat Housewife
The Art Of Cookery Made Plain And Easy
Household Management.

While men were writing ...
Ma Cuisine
The Cooks`s paradise

The message was clear women worked  behind the scenes...men starred`
" From the introduction ...THE WOMEN`S COOKBOOK  1992

I do not think much has changed over the years .

Long live the tradition of women cooks ( home cooks and professional )  and your recipes revered .