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.