HABANERO CHILLI INFUSED OLIVE OIL

I purchased 6 glass  skull jars with cork tops , placed 10 habanero chillies in each jar along with a few peppercorns and poured in extra virgin olive oil and topped with the cork .

Infusing oil takes your cooking to a new level and saves you money ,  also a great gift to share with your friends .
Get creative and maybe infuse some jars of oil with coffee beans ......whole dried capers ...... garlic cloves or just fresh sprigs of rosemary ....the oil absorbs the flavour of the ingredient added in a subtle way ....

FEATHERLIGHT SPONGE

Preheat your oven to 180 deg C.
Separate 4 eggs ( room temp ).
Beat the egg whites with a pinch of salt until soft peaks form .
Slowly add 3/4 cup of castor sugar  ( in tbs increments ) , beating until dissolved between additions .
Then add the lightly beaten egg yolks , beat for 1 minute .
In a separate bowl sift together 3/4 cup of corn flour , 1/4 cup of custard powder ,1/2 tsp of bicarbonate of soda and 1 tsp of cream of tartar .
Fold the sifted ingredients into the egg mixture .
Pour into 2 x 23 cm round cake tins .
Cook for 20 - 25 minutes , then remove immediately from pans .
Cool on a cake rack .
Join with cream and dust with icing sugar .

 

CARROT AND SALTED PEANUT SALAD

Push 4 medium carrots through the shredder of your processor .
Place these in a serving bowl with 75gm of salted peanuts
Add 2 tbs of red wine vinegar
2 tbs of peanut oil
Scatter a few drops of sesame oil over the ingredients .
Stir to mix .....
One  mouthful and you will understand how well the flavours work , the sharpness of the vinegar , the oily taste of the nuts and the sweetness of the carrots .

ROAST POTATO SALAD

Wash and pat dry new potatoes and place on a sprayed baking tray scattered with rock salt
Lightly spray the potatoes and sprinkle with a little salt .
Bake in a preheated oven on 200deg C till golden and tender .

Allow to cool and slice in half leaving the skin in tact .
Place into a serving bowl .
Spoon over 4 tbs of extra virgin olive oil , 1 dsp of minced garlic , the juice of 1 lemon , 1/2 tsp of sumac , 1/2 tsp of cumin , be generous with the rock salt , 1 spring onion sliced and finally add some torn leaves of fresh Thai mint basil .
Toss gently before serving .

FETTA CHEESE PRESERVE

Cut 450 gm of feta cheese into ( 1/4 inch .).2 cm cubes
Slice 1 onion into thin rounds
Place the cheese and onion  into a bowl with 100 gm  ( 3 ozs ) of whole black olives .
Mix well to combine .
Then spoon the mix into preserving jars .
Add I sprig of fresh rosemary to each jar .
Top with extra virgin olive oil .
Seal the jars and leave to marinate in the refrigerator for 10 days before serving .
Preserved cheese will keep in the refrigerator for up to 3 months .
Keep adding fresh cubes of cheese to the marinade as you eat them .
By the time you have eaten all the cheese and olives , the olive oil will have absorbed all the delicate flavours and will make a delicious addition to any salad dressing .
 

WHO`S A PRETTY GIRL ?

ZIGGY .........

Your mum , Nicole will miss you at Christmas ....... but I`m going to miss your mum , my daughter Nicole more .

GINGER FLUFF

Preheat your oven to 180 deg C .
Separate 3 eggs and beat egg whites with a pinch of salt ...slowly add 1/2 cup of castor sugar ( a little at a time ) making sure the sugar is dissolved between adding more .
Now lightly whisk the 3 egg yolks with a tsp of golden syrup  and pour into the e3gg white mixture .
Sift together 1/2 cup of cornflour , 1 tsp of cream of tartar , 1 tbs of plain flour , 1/2 tsp of bicarbonate of soda , 1 tsp each of ground ginger , cinnamon , and cocoa powder .
Fold the flours and spice mix into the egg mixture .
Pour into 2 lined 20cm cake tins for 15 - 20 minutes .
Turn out onto cake rake and cool .
Join cakes with whipped cream and dust with icing sugar .

APPLE , DATE AND CHIA CHUTNEY

Peel and chop 12 large apples ,3 medium onions .
Place the chopped onions and apples in a large pot and add 450gm of date paste cut into cubes .
2 cups of sugar ,  1200ml of malt vinegar , 3 tbs of ground ginger , 1 tsp of mustard powder and 1 tsp of cayenne pepper  ( 1 tsp upto 1 tbs of cayenne pepper but add according to taste ..always start small and keep adding ..remembering the heat will intensify ).
Lastly add 115 gm of salt to the mix and slowly bring to the boil .
Reduce heat and simmer until very soft about 2 hours , then add 1/2 cup of chia seeds , continue to simmer for 20 minutes .
Pour into sterilised jars and seal securely when cool .
Serve as a condiment with meats and grains or with crackers alongside a cheeseboard .

 

UNTITLED CHRISTMAS CARD

 ......".Too much of a good thing is just perfect ".........

Merry Christmas to all ....
Noelene Marchwicki
 

DAIRY FREE BASIL PESTO

Pack your food processor with fresh Thai basil leaves , 3 chopped garlic cloves / 1 dsp of minced garlic , 80 gm of pine nuts , the juice of 1 lemon , salt and pepper to taste .
Process until combined and then drizzle enough extra virgin olive oil (  continuing to process ) to thicken .

ROASTED BEETROOT DIP

I roasted 500 gm of fresh beetroot until soft , I then roughly mashed the roasted beetroots , stirred through 2 tbs of extra virgin olive oil , 1 tbs of minced garlic , 1 tsp of ground cumin ,1/4 tsp of crushed chilli , salt and pepper to taste .

INSTANT AVOCADO DIP

Roughly mash an avocado , drizzled with lemon juice , stir in 1 tbs of extra virgin olive oil , 1 dsp of minced garlic , 1/4 tsp of crushed chilli ...Season with salt and ground pepper to taste .


 

PEANUT BUTTER WITH THE WOW FACTOR

Add tahini paste ( a paste made from sesame seeds ) , to your peanut butter for extra creaminess and nutrients .
By adding some turmeric and cumin you will achieve extra flavour and colour in your peanut butter .
You can easily make your own nut butters .
Place whole nuts  ( your choice ..almonds ..pistachio....cashews ...macadamias ..or Brazil nuts ) into the processor and process for 5 minutes until smooth .
You can reduce the thickness by adding a drizzle of olive oil , until you reach your desired consistency .
This is a great way to increase your protein and `good` fat intake .

EGGPLANT AND PRAWN PIZZA ROUNDS

Preheat oven to 240 deg C
Slice 1 eggplant into thick rounds , spray each side with coconut cooking spray ( any cooking spray will suffice ).
Alternatively you could use rounds of sweet potato
Season with salt and pepper .
Place eggplant slices on a baking tray lined with baking paper .
Roast for 5 minutes until slightly coloured .
Remove from oven and allow to cool .

TOPPING
Spoon a tbs of tomato paste over each round .
Sprinkle over some chopped Thai basil
Some diced capsicum
Slices of cherry tomato medley
Divide between the pizzas 100gm of chopped raw prawns ( shelled , tailed and deveined )
Return  to the hot oven and bake for 8 minutes until prawn meat is cooked through and slightly coloured .
To serve drizzle a little store bought basil pesto or if you have time make your own .

 

FROZEN YOGHURT AND ORANGE PANNA COTTA

Strain 1kg of Greek yoghurt over night in the refrigerator , drain off excess whey .
Finely grate the rind of 1/2 an orange and place in a large bowl with 1 cup of  castor sugar and add the strained yoghurt .
Using an electric beater mix until the sugar is dissolved.
In a small bowl add the juice of 1 orange and 3 tbs of powdered gelatine , zap in the microwave for 10 secs ...then stir until completely dissolved .
Stir into yoghurt mix , place in lined freezing tray and freeze till set .
Once set melt 200 gm of Lindt 70% cocoa ,smooth blend chocolate in the microwave  , stirring at 30 sec increments .
Pour over frozen panna cotta and place back in freezer to set .
Allow to sit at room temp for 5 minutes before slicing with a well warmed knife .

NOELENE`S COOKING CLASSES 2017......

WEEK 1

FESTIVE SUMMER LASAGNE ...

I would like you to bring the bowl of your slow cooker along to class , if you don`t have one . I will provide aluminium trays .
You will need to bring along 1 kg of minced steak  ( you can substitute the beef with turkey or chicken mince )
1 large onion
2 x 400gm cans of diced tomatoes
250gm of ricotta cheese  ( remember you can make your own )
120gm of baby spinach
600g bag of grated mozzarella cheese
500gm pkt of instant lasagne sheets ...

Over the next 6 weeks , try
AVOCADO CHIPS ...
Thee are very filling and nutritious so 1/2 avocado per person sliced into wedges .
Peel and wedge avocados
1/3 cup of  tapioca  flour ( plain flour is suffice ) , mixed to a paste with 80 ml of water
Measure out 1 cup of sesame seeds into a small bowl  ( black or white or a mix )
Dip the avocado wedges into the tapioca batter
Then coat with the sesame seeds .
Fry in small batches either deep fry or pan fry about 1 minute until lightly golden .
Drain on paper towel and season with salt and a squeeze of lemon ...

Make use of the availability of  pomegranites that are in season now .
Slice them and remove seeds and freeze for use through the year in our classes .

PROSCUITTO WITH FIG AND RADISH ...
Make a lemon dressing ..
Whisk together the zest and juice of 1 lemon  , 4 tbs of  extra virgin olive oil , sea salt and ground black pepper .
Set aside .
Place 4 figs sliced lengthways , 3 radishes sliced with a mandolin or super thin with a sharp knife , 1 tbs of finely snipped chives , the baby leaves on the Thai basil stems about 1 tbs  and  1/2 cup of flat parsley leaves , in a bowl and toss with the lemon dressing .
Lay 2 slices of prosciutto on each plate , top with the salad .

See you Tuesday 31st of January 2017 ...
Merry Christmas and Happy New Year
Noelene Marchwicki


 

HAPPY BIRTHDAY CHERYL HUNTER

HAPPY BIRTHDAY CHERYL

Enjoy your day
Noelene Marchwicki

HAPPY BIRTHDAY DALE MURPHY

RAW PROTEIN BALLS WITH COCOA , CHIA , COCONUT AND ALMONDS

HAPPY 26TH BIRTHDAY DALE .....For you  to share with your work colleagues.
Love
Mum

.ICECREAM PUDDING CAKE

 

Mix together 1 cup of  Angus Park soft and juicy figs and 1 cup of Angus Park diced apricots and 1 cup of mixed glace fruit .
Stir to combine and pour over 1 tbs of brandy , cover and let stand overnight .
Now place 2 litres of slightly softened vanilla ice cream in a large bowl with the pre soaked fruit , 100gm of cocoa nibs , 1/2 cup of cream , 1/4 cup of granulated nuts .......and mix well together .
Place 1/2 of the mix in the steamer and then add 3 scoops of salted choc caramel  and top with the remaining  vanilla fruit mix .
Place lid on the steamer and freeze overnight .

Next day remove from freezer and sit on bench for 5 minutes while you melt 150 gm of Lindt Excellence , smooth blend 70% cocoa in the microwave .

Invert ice cream ,  to a serving plate and remove cling film .

Pour the melted chocolate over the icecream and place back into freezer to set.

Decorate as desired .

Let sit for 5 minutes before slicing with a hot knife to serve .

 

EGGPLANT AND HUMMUS TARTE TATIN

Preheat oven to 200 deg C
Heat an oiled  pan over a medium heat and add 3 halved  ( lengthwise ) Lebanese eggplants and 3 sliced red capsicums .
Cook on both sides for 4 minutes or until lightly coloured .
Transfer to a plate and set aside .
Add 3/4 cup of castor sugar to the pan with 1/4 cup of water .
Stir over a medium heat until sugar dissolves , continue to simmer until mixture turns a golden colour .
Season with salt and pepper .
Return eggplant and capsicum to the pan .
Layer 2 sheets of puff pastry on top of each other , spray the pastry sheets lightly with cooking oil  and sprinkle lightly with fine bread crumbs .
Lay pastry over the eggplant and capsicum mix , folding excess pastry back towards the centre of the pan .
Bake until pastry is golden and crisp .
Meanwhile mix 250 gm of hummus with 250 gm of cream cheese  ( room temp ) and a dsp of minced garlic .
Remove the tarte from the oven and invert on to an oven proof plate .
Smooth the hummus mix over  and top with fine breadcrumbs .
Place back in the oven till the breadcrumbs turn a light caramel colour.
Leave to cool for 5 minutes .
I topped this with halved cherry tomatoes and anchovy.
Slice and serve .

 

NICOLE`S CHRISTMAS EGGNOG

Separate 6 large eggs .
Beat the yolks gradually adding 3/4 cup of sugar while beating until they are pale and golden
Slowly beat in 1 and 1/2 cups of brandy .
1/2 cup of rum
4 cups of milk .
2 cups of cream .
Place mix in refrigerator till ready to serve .
In a separate bowl , whisk the 6 egg whites until stiff ...set aside .
Beat 2 cups of cream with 1/2 cup of icing sugar until thick .
When you are ready to serve ......fold the egg whites into the eggnog mixture .
Top each glass of eggnog with a dollop of whipped cream and a sprinkle of nutmeg .

 

MARMALDE GLAZED HAM ....

Remove the rind from the ham by running a thumb around the edge of the ham just under the rind .
Begin pulling from the widest edge , using your fingers to loosen it from the fat .
When the rind is removed to 10cm / 4inches from the shank , cut through the rind with a sharp knife .
Now cut along through the fat at 3cm / 1 inch intervals to form diamond shapes ....do not let the knife cut through the flesh ......
MARMALADE GLAZE
Combine in a small saucepan ....
1/2 a cup of marmalade , the rind of 2 oranges ( grated )
1/4 cup of honey
juice of 2 oranges
1 tbs of Dijon mustard
Ground pepper to taste .
Heat until well combined , stirring continuously .
Place the ham in a baking tray and pour over the glaze .
Marinate in the refrigerator over night , baste occasionally before going to bed .
Next day preheat your oven to 180 deg C for 35 mins per kilogram , basting frequently .

 

CHRISTMAS EVE SPICED NUT CAKE WITH CARAMEL FROSTING

Preheat your oven to 180 deg C .
Grease and flour 3 x 23 cm sponge tins
Cream 250gm of butter / marg  with 1 cup of firmly packed brown sugar and 1 cup of sugar in a large bowl .
Stir in 1 cup of minced fruit , 1 cup of apricot jam and 4 eggs .
Now mix in 1 cup of all pupose flour  and 1tsp of baking powder , 1 tsp of ground nutmeg , 1 tsp of ground cinnamon , 1/2 tsp of ground cloves and 1/4 cup of cocoa .
Now mix in 1 cup of natural yoghurt .
Blend well.
Stir in 1 cup of raisins , 1 cup of chopped walnuts and 1/2 cup of chopped pecans .
Pour the batter into prepared pans ...
Bake till the cake centre springs back when touched about ...50 minutes .
Allow the cakes to cool in the pans for 10 minutes .
Turn out .
Cool completely .

CARAMEL FROSTING
Melt 150gm of butter in a heavy saucepan
Add 1 and 1/2 cups of firmly packed brown sugar .and 1/2 cup of milk , stirring until sugar dissolves .
Increase heat and bring to the boil .
Remove from the heat .
Allow to cool for 30 minutes .
Then stir in 1 tsp of vanilla paste and whisk , while adding icing sugar , continue until the mixture is creamy  in texture

Place one layer on a serving platter and spread with caramel frosting .
Top with the second layer and spread with caramel frosting  .
Repeat with the third layer .
Sprinkle with extra walnuts , pecans and decorate with glace cherries .

 

GARLIC ROASTED LAMB CUTLETS WITH CRANBERRY PORT SAUCE

GARLIC ROASTED LAMB CUTLETS
Allow 4-5 cutlets per person , depending on the size of the cutlets .
In a small open pan place 6 large crushed garlic cloves , 1 cup of red wine , 2 cups of rice bran oil and 3 tbs of dried rosemary .
Heat this mixture until boiling , stirring constantly .
Cool down and strain out the rosemary .
Pour this over the cutlets and marinate for 6 hours .
Preheat your oven to a solid 160deg C
Drain the marinade off the cutlets , then roast in the  moderately hot oven .
Don`t overcook as cutlets are best left slightly pink .
They can be precooked and kept warm .

CRANBERRY PORT SAUCE
Boil 550gm of cranberries in a med saucepan along with 1 cup of port , 1/2 cup of red wine , 1/2 cup of water and 2 tbs of sugar , continue to boil for 10 minutes .
Strain to remove any pips or skins , then return to the saucepan .
Mix 2 tbs of arrowroot with a little water , place a little of the cranberry mixture into it , then pour this into the saucepan , whisking continuously until the mixture thickens .and clears .
Serve immediately .....
Ladle a spoonful of the sauce onto warmed dinner plates and then place cutlets fashionably over the sauce .
Garnish with a small sprig of fresh rosemary .

 

WINE TIME WITH ZIGGY

Ziggy is my daughter Nicole`s  dog.....and I`m caring for Ziggy while Nicole  is advancing her career as a nurse on Thursday Island .
Ziggy and I share a lot of time together ...and each night while I enjoy wine at the end of my working day , Ziggy gets a treat ...Ziggy  likes her treats , but she has to mind her manners .

Tonight Ziggy enjoyed grilled chicken skin off the  fillets I purchased today

, while I  enjoyed the wine .
I think the photos tell the story .....

 Ziggy , that`s it ..they are all gone ..

 

CHICKEN A LA MADRID

Place all these ingredients together into a large saucepan or slow cooker .

4 large skinless chicken breasts
2 red capsicums , sliced
1 green capsicum ,sliced
1 tin of whole tomatoes , 800 gm
2 medium red onions finely sliced .
1/2  tsp of dried chilli
1 small sprig of fresh rosemary
2 tbs of minced garlic
475ml of lime juice  ( bottled )
1/2 tsp of cayenne pepper
Freshly ground black pepper to taste .

Bring these to the boil , then reduce the heat and simmer for 60 minutes until chicken is tender .( cook top option )

Then add 3/4 cup of quinoa and continue to simmer till the quinoa has opened and is tender , or serve over a cauliflower mash .

Either way this is a very pleasing dish , simple,  quick to prepare and easy to easy cook either in a pot on the cook top for  1 hour or  over  4 hours in your slow cooker ...
Enjoy

LOVE ME , FEED ME AND HUG ME ...

What have those words got to do with food ?
Everything .
The following is an extract from Wholefood by Jude Blereau........
`It seems we have forgotten what good food really is , where it comes from ( not plastic wrapped from the supermarkets ) and what it should taste like .
One look in hospital and work place canteens , bakeries or cafés will show you exactly what I am talking about , food with little flavour , loaded with refined sugar and damaged fats to give taste .
Food that is manufactured with the cheapest of compromised ingredients .
Today , even fresh produce is grown to last .... superficial and tasteless . How can this be happening , when we have so much knowledge available to us ?
Refined  and processed foods  give nothing to your body : in fact they take away as your body tries to digest them .
These foods do not sustain you , they do not nourish you .
Your body knows this : you can eat and still be malnourished .
Your soul knows this : you can eat and still be hungry .
It is absolutely no coincidence that our children raised on these foods , are lost and angry , hungry and searching for something they do not understand : for on a cellular level , they are starving .`

When you cook for your family and friends , you are providing more nourishment than packaged food ever could .
The meals you make contain a powerful medicine ....love .
Next  time you are tempted to buy a `cooked chook ` , know that when you make the effort to cook , your work is of value .
Instead  buy an uncooked chicken , one that is not loaded with hormones , bleach and stimulants , take a few minutes to season it with thyme , a little salt and garlic and place it in the oven .
Organise a salad bursting with  fresh flavours using a handful of  leafy vegetables and fruit .
Or place vegetables in the oven to roast with the chicken ........this will be far more fulfilling on many levels , than anything  store bought .

CRUNCHY TUNA AND HUMMUS BALLS

4 tins of tuna  ( 360 gm in total ) , 4 carrots shredded , 1 medium onion finely sliced , 250 gm of  hummus , 250 gm of creamed cheese ( room temp ) .

Using an electric beater mix together the cream cheese , hummus , and tinned tuna

Then using a wooden spoon mix in the shredded carrot and finely sliced onion .
Shape the mixture into ball shapes , coat with lightly eggs and roll through panko crumbs .
Can be pan fried or oven baked , if oven baking lightly spray with cooking oil , turning once when the top side turns golden .
These can be eaten hot or cold .

ASIAN MEATBALLS

Combine 1 kg of lean mince meat
2 tsp of sesame oil
1 cup of breadcrumbs
1/2 tsp of ground ginger
2 eggs lightly beaten
1 dsp of minced garlic
1 spring onion ( green stalk  ) finely sliced
Mix thoroughly ..
Shape into golf ball sized rounds .
Cook meatballs in an oiled frypan over a med - high heat until cooked through .

ASIAN SAUCE
Whisk together 2/3rds of a cup of hoisin sauce
1/4 cup of rice wine vinegar
1 dsp of minced garlic
2 tbs of soy sauce
1 tsp of sesame oil
1 tsp of ground ginger

When meatballs have finished cooking , reduce heat , pour  the sauce over the meatballs and stir gently until coated .
Serve in  steamed rice filled iceberg lettuce cups .

LEBANESE WALNUT CHICKEN

Preheat your oven to 190 deg C .
Pour 1 tbs of rice bran oil into a pan over a med heat
Add 1/2 tsp of ground cinnamon
1/2 tsp of ground nutmeg
3 cloves .

Sear  for a few seconds and then remove the cloves .
Add 250gm of whole white seedless grapes and cook for 3 minutes .
Then add 1 and 1/2 cups of dry white wine .
1 tbs of lemon juice
2 tbs of chicken stock

Cook till the mixture has reduced by half  ....
When the sauce has reduced to a syrupy consistency , remove from the heat and set aside .

 Butterfly  a small chicken .
Make a mix of finely chopped onions ,
3 tbs of almond meal
Ground black pepper to taste
1 tsp of dried thyme
1/2 tsp of chilli powder

Pat this mixture into butterflied chicken carefully under the skin

Place the chicken in a flat glass baking dish which has been sprayed with cooking oil .
Bake for 35 minutes .

Place on a bed of halved cherry tomatoes , pour the prepared sauce over .
Sprinkle with chopped walnuts .