DOMATES DOLMASI ( Turkish stuffed tomatoes )

Cut the tops from 8 medium firm tomatoes .
Scoop out the insides carefully so that the firm shell remains .
Process the pulp and set aside .
Sprinkle the insides of the tomatoes with a little salt .
To prepare the stuffing , simmer the  3 large sliced onions in ghee until soft .
Add 1 cup of uncooked long grain rice .
1 tbs of pignoli ( pine nuts )
Stir to coat and cook for 3 minutes .
Now add 2 tbs of raisins ,
1 tsp of ground dill
1 dsp of freshly chopped mint
Tomato pulp
Salt and pepper to taste .
1 cup of water .
Cook together over a low heat for 10 minutes  ( rice will still be hard )
Stir in 1 dsp of sugar / stevia .
Fill tomatoes loosely as rice will swell with additional cooking .
Place tomatoes in a shallow baking pan .
Brush each tomato with oil .
Bake at 160 deg C for 45 minutes .
Cool in the pan .
Serve cold .

 

JEWISH CABBAGE SOUP

Gently cook 1 medium savoy cabbage that has been shredded , with 3 finely sliced onions in 4 tbs of butter over a medium heat for 15 minutes .
Sprinkle with 4 tbs of flour and 2 tsp of salt .
Slowly add 4 cups of water .
Stir to combine .
Now add 2 cups of tomato juice , 1/2 tsp of cracked black pepper , 2 tbs of sugar / stevia  and 2 tsp of caraway seeds .
Cook uncovered , over a low heat for an hour .
Serve hot topped with sour cream .

TERM 3 COOKING CLASSES ..... IT`S ALL ABOUT HEALTHY , FLAVOUR AND FILLING .

WEEK 1 ...JULY 14TH
RAW LEMON CHEESECAKE
AND STEAMING WHITE FISH  EN PAPILLOTE

WEEK 2
A MARINADE FOR LAMB SHANKS
OR
BARRAMUNDI IN LEMON , CAPER  AND THYME MARINADE .
KISHMISH PILAU

WEEK 3
CRAB RICE PAPER ROLLS  WITH A DIPPING SAUCE
TOMATO SOUP CAKE

WEEK 4
GRILLED CURRY PEACHES ...(MASTERCLASS )
FRUIT BREAD ROLL .

WEEK 5
LENTIL MOUSSAKA

WEEK 6
SOFT NOODLES WITH SEAFOOD SAUCE

WEEK 7
PINEAPPLE AND PASSIONFRUIT SLICE

WEEK 8
PESTO AND PARMESAN TORTELLINI

WEEK 9
TROPICAL YOGHURT DELIGHTS

WEEK 10
BASIC CARAMEL SLICE







 

I`M BACK WITH 4 TIPS

ACIDULATED WATER ....
is cold water that has fresh lemon slices and /or juice added .
Use it to help prevent the browning of bananas , fennel , avocados and  apples

FRUITY ICE CUBES .......
These give a great visual effect to a jug of water , cordial , mocktail or cocktail .
Put wedges of thinly sliced lemon or lime into ice cube trays , cover with water and freeze .

ABUNDANT LEMONS ...
Juice lemons or limes one at a time , transfer the juice to sip lock bags and freeze .
Make sure you label with name of juice and quantity .

LEMON AND THYME SALT .......
Place 1/2 cup of sea salt  , finely grated zest of 1 lemon  and 1/2 tsp of thyme leaves in a container with a lid ...so you can shake to combine . This is amazing on grilled fish , roast potatoes or simply sprinkled over tomatoes on toast .
 

BARRAMUNDI WITH HERBED RICE

Firstly make a dry mix of  a good pinch of salt , 2 tbs of turmeric , 2 tbs of ground dill , 2 tbs of ground black pepper .
Mix well and set aside .
Add the barramundi fillets to the bowl and make sure the dry mix coats the fillets .
Set aside .
Now prepare the rice or the grain you want to use .( I used black rice )
Once the rice starts to boil add fresh coriander root , chopped spring onion , and a thinly sliced green capsicum .
Turn the coated barramundi fillets into a pan with peanut oil over a med /high heat , cook through till the fish flakes when raked with a fork .
Serve the barramundi over a bed of the herbed rice and top with left over spring onions

A great meal enjoyed by the engineer , when he arrived home from the gym .

CNC COOKING CLASS ..Tues 23rd june

GNOCCHI.......

Yes we are revisiting the preparation of gnocchi ....BUT are we ?
The masterclass  will be about parsnip dumplings ......But aren't dumplings steamed ?
It will also be about gnocchi without potato and they won`t be seeing a drop of water .
The masterclass will give a gift of combining potato with flour ....really how boring .!
Not boring ..this is my gift to you...... Come along and share my secrets , bring your pen and paper .
My mantra ....If you have flour and water you can feed an army ....
The back bone of any meal is flour and water .

SPICY SEAFOOD SALAD

This dish combines 3 of the basic 5 flavours  : spicy , sour  and salty .
Place in a processor 7 small green chillies  ( seeds inc  optional ), 5 peeled garlic cloves , 2 coriander roots , 2 tbs of fish sauce , 1 tsp sugar  / stevia and blend until you have a fine paste.

In another bowl mix in 2 tbs of lime or lemon juice , 100gm of  sliced spring onions , 50gm of sliced celery sticks and leaves . Mix well .

In a pot of boiling water cook ( separately)  150gm of sliced  sea bass , 150gm of shelled prawns with tails , 150gm of sliced squid for 3 minutes each and drain with a slotted spoon .

Add the fish and seafood to the paste mix combine well , then add this to the salad mix .

Serve immediately.

SUKIYAKI .......This is for Tran.

Some time ago a  Vietnamese lady ....(  Tran )  introduced me to the simple preparation of meals with uncomplicated full flavours .
Thanks to Tran , I learnt to cook at the table .
Sukiyaki , is Japanese cuisine , the cooking style  is popular throughout Asia .

 Prepare the rice of your choice to serve at the table .....wild rice, black rice  , red rice . brown rice or white .

I use a pan at the table over a portable gas ring .

Heat 3 tbs  of rice bran oil in a pan
Add 1 dsp of sugar / stevia
2 tbs of mirin 
3 tbs Chinese cooking wine
2 tbs of soy sauce ....

N.B...When you add the following ingredients keep the ingredients in their own separate group in the pan .

Bring this mix to a simmer ...
Now add 1 onion , peeled halved and sliced
200 gm of tofu ..cut in half lengthways and sliced .
300 gm of Chinese cabbage sliced and halved
6 shiitake mushrooms halved .
Simmer for about 7 minutes .....
THE MEAT HAS TO BE ADDED TO THE CENTRE OF THE PAN
Add 300gm of sliced PAPER THIN  beef.....( ask your butcher  to slice to your needs , yes they will do it in supermarkets )
Continue to simmer till beef is cooked .( it`s paper thin it won`t take long...maybe several minutes )

This is OPTIONAL ...Break 2 raw  eggs into a serving bowl and mix with chopsticks .....

Take the cooked meat , vegetables and bean curd a little at a time from the pan  ( dip them in  the raw egg  )and eat with a bowl of rice ......
Serve with finely sliced red capsicum , sliced spring onions , finely sliced raw Chinese cabbage  along with a dipping bowl of rice wine vinegar infused with dried chilli flakes ....
As the cooked ingredients are taken from the pan replenish with raw ingredients.
This is my recipe for  Tran .

 

FINE DINING OCCASION ..

I`m off to Morwell tonight to prepare a fine dining dinner  for  12
There will be roast pumpkin with sheep`s milk feta and pappardelle pasta
Chicken Mignon with carrot parsnip puree and asparagus
Wine marinated pears in syrup with ricotta.

 

PRAWN BALCHAO

This dish is full of flavour , spicy and tangy .

First  of all you need to make a paste with 3 tbs of minced garlic , 3 dsp of minced ginger , 1 tsp of dried chilli flakes , 1 tsp of ground cloves , 1 tsp of ground black pepper , 2 tsp of cumin  , 1 dsp of mustard and 1 tsp of turmeric..
Mix to a paste .
Add 500gm of prawns with tails on ...set aside .

Place a pan over med high heat adding a good slug of rice bran oil , add 2 medium onions peeled and sliced , 1 tin od diced tomatoes  (400gm ) , 4 tbs of malt vinegar , 1 dsp of stevia/ sugar . Stir to combine and simmer for 5 minutes .

Add the prawns with any excess paste and cook for 3 minutes until done .

Please note that this paste can be made and stored in a sterilised jar in the fridge and used as a pickle .

 

I served this on a bed of freekeh ..

WINE AND SPICED POACHED PEAR

I`m making wine and spiced poached pears for dessert on Saturday night .
This dish will improve in flavour and texture longer it stands .

Bring 3 litres of water to the boil .
Add 750 ml of madeira wine , along with 4 cinnamon sticks ,  3 star anise , 2 sliced vanilla beans , 10 whole peppercorns  , 5 cloves , 750gm of castor sugar , the skin of 1 lemon and 1 orange peeled with a potato peeler  ( no white pith ) , the juice of the lemon and the orange , 10 drops of lemon colouring .
Reduce heat and simmer uncovered .
Smell the aroma ......it`s full of warmth and inviting .
Add the pears , turning occasionally with care for about 25 minutes .
Remove pears with a slotted spoon to a serving dish or individual plates .

Remove all the spices and skins from the liquid .
Return the liquid to a simmer and cook until syrup is reduced by 2/3rds .
Spoon the sauce / syrup over pears to serve .

HAPPY 83RD BIRTHDAY MUM AND NANA

My mother Elizabeth  ( Betty ) Grunberg  nee Armstrong , celebrated her 83rd birthday on Sunday the 14th June 2015..
Happy birthday Mum .....
love Noelene , Ken .
Grand children
Marc, Shaun and Dee , Paul , Nicole , Dale .
Great  grandchildren  Ella , Max and Jack .

PAN SEARED BARRUMUNDI WITH A SWEET GINGER RELISH

 

Make a mix with 1 tbs of soy sauce

1 tbs of chilli oil

1 tsp of ground black pepper.

Brush this mixture over  4 barramundi fillets .

Let the fillets sit in a bowl while you prepare the sweet ginger relish .

You need to finely chop 1/2 cup of red capsicum

1/4 cup of chopped fresh mint leaves

1/4 cup of chopped onion .

2 tbs of minced ginger

2 tbs of lime juice

1 dsp of stevia .

Now combine all the ingredients in a small bowl

Toss gently .

Set aside.

Now back to the barramundi fillets , heat a non stick pan over a med - high heat .

Spray the pan with non stick cooking spray .

Add the fillets , cook for 6 minutes on each side or until the fillets flake easily when tested with a fork .

Remove and serve over a bed of grain on warmed plates .

Serve with the sweet ginger relish .

 

This is delicious .

JUST A QUICK ONE ......

I have been spending some time at the Latrobe Regional Hospital , Traralgon of late , supporting a family member in their treatment .
This is a quick , inexpensive  hearty meal which is easily prepared ahead of time and only needs reheating when you are ready to eat .
I sliced 2 chicken breasts very thinly , I purchased the fillets for  $5.99 ( for 2 )
Placed these in a pot with a lt of cold water
Added 2 stalks of celery finely sliced
1 onion peeled and finely sliced .
1 dsp of turmeric
Salt and pepper to taste .
Bought the mix to the boil , reduced the heat to a simmer .
After 10 minutes I added 1 can of creamed corn ( generic brand .89c )
Bring back to a slow simmer
Stir occasionally .
Then I added 1 can of condensed chicken noodle soup ( Campbell`s $ 1.20 )
Stirred in and let simmer for  5 minutes .
I turned off the heat , placed a lid over the pot .
It was time to go.
On my return , I reheated the soup over a low heat , stirred occasionally , buttered some bread rolls and enjoyed a flavour filled bowl of hearty chicken soup .

ROAST PUMPKIN AND CREAM CHEESE CANNELLONI

A simple , warming and filling meal for a chilly wintry night .

 Roasting your pumpkin whole , increases  the sweet and nutty flavour of the pumpkin .
I added za`atar , a traditional  Middle Eastern blend of spices to the cheese and pumpkin mix before filling the tubes .

I served the cannelloni with roasted capsicums , eggplant and steamed broccoli

.

I JUST DON`T GET IT ......

You  request healthy sweet options ........but it`s never sweet enough !
You request healthy sweet options ........ but it`s too expensive ..
Speaking to a group of mums who want healthy options for their children , but after the meeting ...organised a late dinner in a take away store ...So what are you teaching ...." do as I say not do as I do " ?
Nothing has changed .
There is a business venture begging to be opened that serves healthy salad sandwiches in batter !

VITALITY TRUFFLES ........

Thanks for the recipe Robyn Grigoleit.

Place the following ingredients in a bowl .....
150g of dried apricots
100g  of hazelnuts
100g of pitted dates
100g of dried figs
100g rolled oats
50g raisins
Mix to combine and then place in a processor , pulse to you get a workable dough .
Roll tablespoon amounts of the mix into ball shapes .

Sprinkle desiccated coconut over truffles to coat .

Optional .....for a slightly sweeter version add 30g of stevia to the mix .
 

GREAT WALL STUFFED GREEN OR RED CAPSICUMS ...FOR ANITA ..

Pre heat your oven to 200deg C
Stir fry 2 medium onion  ( diced )
3 garlic cloves chopped
1 tbs of minced ginger
2 tbs of water
over a high heat until well combined .
Add 3 cups of minced chicken  ( steamed )
1carrot grated
2 tbs of soy sauce
1 dsp of ground black pepper
1 tsp of five spice powder
Mix well to combine
Remove the top of the capsicums along with the seeds and pith .
Stuff  4 green or red capsicums with equal amounts of the mixture .
Cook on a lined baking tray for 15 minutes .
Sprinkle with lemon juice to serve .
 

THIS IS AMAZING ...DRUNKEN CHICKEN

Place a 1.5 kg whole chicken ..( .with all the skin removed ...come on it`s not that hard.)...in a large saucepan with  1 tbs of minced ginger ginger and  3 chopped shallots shallots .
Cover the chicken with COLD water .
Bring to the boil , cover and simmer for 30 minutes .
Allow the chicken to cool in the liquid .( this is the secret to success )
Drain the chicken ...( retain the liquid for another dish )
Chop the chicken into bite size pieces . IE ...wings , drumettes , drumsticks , sliced breast , thighs .
Place the chicken  pieces in a plastic bag and pour in 1 and 1/2 cups of dry sherry or Chinese cooking wine .
Seal the bag and marinate in the fridge for 24 hours .
Serve cold with fresh coriander roughly chopped in a vegetable and pasta salad .

 

COOKING CLASS TUESDAY 9TH STEAMED PORK BUNS

 

The dough is dry....look at the texture of the dough in the photo ... you cook them by steaming so imagine if you had a soft dough and then cook them with steam ...seriously what would you get ?

My class was worried that the dough  cracked ...some  spoke between themselves about  using their thermo mixers  to mix the dough ...,

No.......

Your doughs were perfect and your fillings were aromatic in the cooking and flavoursome to taste .

You used your hands to mix and knead the dough , admittedly it took effort but you know the feel of the dough , cooking is very much a tactile experience .

And we didn't add yeast we used baking powder , what I`m giving you is the ultimate experience in creating with your hands , the experience from touch in knowing when a  dough is ready.

Why let this simple beautiful art of creating .... in this instance .....with flour and water .. be bought out at the cost of $2000 + for equipment mostly out of reach for the home cook.

You are here to cook in my class .

SNAPPER TOPPED WITH A LIME AND GINGER CRUMBLE ...FOR SHELLEY

You will need 6 snapper fillets with the skin off and your oven set at 220 deg C .
Place the fillets on a baking tray sprayed and lined with baking paper .
Top the fillets with a lime and ginger crumble , which is easily made with mixing together  300gm of breadcrumbs , 120gm of melted butter ,the grated zest of 3 limes , 90 ml of lime juice and 1 tbs of ginger .
Place the tray in the oven and cook for 8 minutes so that the fish is just cooked through , remove the tray from the oven and place under the grill for 2 minutes to colour the crumble .

The fillets can be served with oven baked chips that you season with a little garlic powder , a little onion powder  and a little grated parmesan .

And a pepper sauce ...you will need 6 red capsicums and 6 yellow capsicums  , cut them in half removing stalks and seeds .
Place them on an oven tray and oven bake for 20 minutes on 220 deg C
Remove the peppers from the oven allowing them to cool... then peel by pulling the skins off.
Place them in  2 saucepans one for the red capsicums and one for the yellow capsicums .
Place 200ml of a dry white wine in each pot , reduce the sauce by a third .
Remove from the heat and place sauces separately in a blender and blend to a smooth consistency.
Season with salt and pepper .
Serve to the side of the fillet .

 

Shelley I found this recipe in a book by Simon Gault ....titled COOKS.

I omitted the fact that he sieved the pureed capsicum sauces , I didn't  find the need to do so .

P.S. The chips are optional ...really ?

 

CURRIED TURNIPS

Cook 8 white turnips and 3  onions gently in butter or oil until the onions are golden in colour .
Then add 1 tsp of ground coriander , 1 dsp of  curry powder , 1 tsp of cumin , 1/2 tsp of ground black pepper and salt to taste with 125 ml of water .
Simmer uncovered for 10 minutes over a very low heat .
Add 1 cup of yoghurt , 1/2 cup of yoghurt at a time .
Process in a blender  until creamy .
 

MARINATED BRAISED KANGAROO FILLET WITH CUCUMBER AND RED QUINOA

You need to make a marinade by combining
4 tbs of soy sauce
2 tbs of peanut oil
6 coriander roots
3 tbs of ground black pepper
1 tbs of stevia / castor sugar
in a blender and processing to a smooth paste .
Now add 1 kg of sliced kangaroo fillet and let stand for 30 minutes .
Then place the kangaroo slices in a frypan with 2 tbs of peanut oil .
Add 185 ml of water and braise till the beef is medium rare .
Add 2 tbs of minced ginger
A handful of chopped coriander leaves .
Serve over sliced cucumber and red quinoa .

 

FLORENTINES

SELF FORMMING FLORENTINES..

 

FLORENTINES BAKED IN  COOKIE ROUNDS

 

Preheat your oven to 180 deg C.
Grease and line 2 oven trays with baking paper .

Combine 120gm of sultanas , 80gm of corn flakes , 110gm of mixed nuts , 100 gm of glace cherries ( chopped ) and160 ml of sweetened condensed milk , 2 tbs of melted coconut oil in a large bowl .Drop rounded  small handfuls onto the baking trays , leaving a little room between  or place equal amounts in even sized biscuit rounds .
Bake for 5 minutes .
Remove from the oven and  cool completely on the tray .
CHOCOLATE COATING ...
Melt 1/2 cup of coconut oil
Add 1/3 cup of cacao , 2 tbs of stevia or icing sugar and 1/2 tsp vanilla extract ..
Stir till smooth .
Pour over the  bases of the cooled Florentines .. some people also coat  half the top of the Florentine biscuit with the chocolate coating .
Allow to set at room temperature , then place in an airtight container in the fridge , till completely set .

STEAMED WHOLE PUMKIN WITH COCONUT CUSTARD

You will need a small whole pumpkin ( japola ) approx. 1.5 kg , one that has good shape and colour .
Neatly cut off the pumpkin top ,and set aside as you use it for a lid .
Don`t make the opening too big .
Scoop out the pulp and the seeds , leaving a thick layer of pumpkin flesh .
Rinse out the cavity and pat dry .

In a large mixing bowl , beat together 8 eggs , 250ml of coconut cream and 125gm of castor sugar .
pour this mix into the pumpkin and cover with its lid .

Gently place the pumpkin in an oven on 180 deg C for  45 minutes , until the custard is firm and the pumpkin is tender .
This can be tested with a skewer .
Remove from the oven , cool and chill overnight in a refrigerator .
cut into thick wedges to serve .

 

GINGER LIME BEEF STIR FRY

In a small bowl combine
1 tbs of stevia
1 tbs of minced ginger
2 tbs of fresh lime juice
1 dsp of soy sauce
1/4 tsp of chilli flakes
Stir well to mix
heat a non stick pan over a med/ high heat
Add 2 tbs of  oil
500gm of beef strips
Cook for 4 minutes , stirring frequently
Remove from heat and drizzle with the ginger -lime mixture
Garnish with finely sliced spring onions and lime wedges .
I served this over a bed of red quinoa .
The ginger adds a fresh herby tang to this stir fry.

WINTER SLICE

Peel, dice  and steam
1. large potato
1. large onion
1. cup of cauliflower .
Dice 3 bacon rashers and fry them in a pan.
In a separate bowl , beat 3 eggs and stir in 1 cup of plain flour along with 2 tsp of baking powder and 1/2 a cup of rice bran oil till smooth .
Now add 1 cup of milk , the vegetables , bacon and 1 cup of grated tasty cheese , salt and pepper to taste ...
Mix to combine .
Pour into a greased baking dish and place in oven for 30 minutes at 190 deg C .
An easy peasy  savoury slice ... enjoy .

 

READING RECIPES

It is really important to read the recipe through .....
Forget what wiz bang machinery you are using ...... you must know what to look for when combining ingredients .
It`s about timing , measurements , temperature  and weights.
So in class today , I asked as normal for the recipe to be read through , I also made everyone aware that there were rules to be adhered to.
1. Measurements must be exact
2.Follow the recipe to the word
3. Do not open the oven , not even to peep , choux pastry relies on the steam in the oven to make the pastry.
4. Ovens must be a solid heat before use.
5. Pastries must be cooled on the oven tray before moving .

RESULTS
1. lot of pastry had to be remade .
2 lots of éclair shells collapsed because they were removed from the baking trays as soon as they came out of the oven .
These were a result of not listening to my instruction to follow the recipe .....

This was a fun class and though piping skills are poor we did learn to improvise and made profiteroles .
For the groups first attempt it was a really good effort , but had they taken time to read the recipe it may have been without failure.