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
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 ...
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 .
Merry Christmas and Happy New Year
Noelene Marchwicki
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