To cook with flavour , always flavour.
I`m one day closer to publishing a reference book on herbs and spices .
I`m one day closer to publishing a reference book on herbs and spices .
Wednesday, 31 December 2014
Tuesday, 30 December 2014
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.
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.
Monday, 29 December 2014
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.
Commercial mixes of pumpkin spice are made up of cinnamon, ginger, nutmeg and cloves.
Sunday, 28 December 2014
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 .
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.
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.
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.
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 .
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
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
Saturday, 27 December 2014
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.
Monday, 22 December 2014
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.
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.
Sunday, 21 December 2014
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
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
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
Saturday, 20 December 2014
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 .
Tuesday, 16 December 2014
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 .
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 .
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 .
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 .
Monday, 15 December 2014
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 .
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 )
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 )
Friday, 12 December 2014
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 .
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 .
Tuesday, 9 December 2014
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.
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
16 more sleeps .
Saturday 13th December ......12 more sleeps
Tuesday 16th December ....9 more sleeps
Friday, 5 December 2014
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 .
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 .
Tuesday, 2 December 2014
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 .
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 .
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 .
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