TUESDAY 2ND MAY COOKING CLASS.

We will be preparing a lavish version of an old favourite .
GOURMET FISH CAKES
This will require a little homework
Please bring to class a quantity of steamed mashed garlicky potatoes
The quantity you need  is 1 medium potato per person plus 1 extra for good measure . So if you are cooking for 2 you need to cook 3 potatoes
If you are cooking for 4 you need to cook 5 potatoes ..
Peel and cube your potatoes , steam until tender .
Transfer to a bowl add 2 tbs of extra virgin olive oil and 1 tbs of minced garlic .
Season with salt and pepper .
Cover and refrigerate .
Bring them to class on Tuesday .

You will also need to bring 2 eggs
2 spring onions
1 large salmon fillet  200 - 220gm   ( skin off ) or you can use a tin of red or pink salmon  (210gm ).
See you Tuesday .
Noelene Marchwicki
 

CROISSANTS WITH OLIVE CHEESE

I prepared these croissants as part of a  brunch which consisted of mixed cereals , fresh and poached  fruit , yoghurt ,  chipolata sausages , bacon, grilled tomatoes and scrambled eggs .
I used 6 croissants.
Heat the croissants in a moderate on 160 deg for about 10 minutes or until warmed through . (place a sheet of baking paper over the top to prevent burning )
Prepare the filling by beating together 250gm of softened cream cheese ( room temp ) and 3 tbs of brandy .
Stir in 1 tbs of drained and sliced kalamata olives .
Remove croissants from the oven, slice in half.
 Place 1 slice of prosciutto onto 1 half of the croissant .
Spread on the cheese mixture and replace croissant top .
Enjoy .
 

LAMB PATTIES WITH MINTED YOGHURT SAUCE

This recipe is low in fat and made without eggs .
Fresh mint adds a deliciously aromatic flavour and the sharpness of the yoghurt complements this .

Lightly mix together 750gm of minced lamb , 1/3 rd of a cup of wholemeal bread crumbs ,1/4 of a cup of chopped fresh mint , the grated zest of 1 lemon , the juice of 1 lemon ,  and season with sumac to taste .
Shape into patties .
Place under the griller or in your sandwich maker between 2 sheets of baking paper and cook for 8 minutes or as preferred .
To make the minted yoghurt sauce ......
Place 1 cup of natural Greek yoghurt in a blender along with 1/3 rd of a cup of firmly packed fresh mint leaves ,1 tsp of castor sugar and season to taste with seasoned pepper .
Process until smooth and the mint leaves are finely chopped .
TIP ..
Lamb patties may be made in advance and chilled or frozen until required .
 

BAKED SAVOURY SALMON ROLLS

Lightly spray a shallow ovenproof dish .
Preheat your oven to 180deg C.
You will need 8 slices of your favourite bread  ( I used wholemeal bread ) with crusts removed .
Lightly flatten each slice of bread with a rolling pin and spray each slice with an olive oil cooking spray , set aside .
You can use a salmon fillet  ( skinless ) , cooked over a medium heat in a little oil , 4 minutes on each side , turning once . Remove from the pan and drain on paper towelling ....OR you drain a 210gm tin of red salmon .
Flake the salmon and mix with 2 tbs of finely chopped chives and 1 tbs of finely chopped parsley .
Add 1 heaped tbs of sour cream .
Spread this mixture over the slices of bread .
Now roll up each slice and place in the prepared dish .
In a separate bowl beat together 3 eggs and 300gm of sour cream until smooth .
Season with cracked pepper .
Pour this mixture over the rolled bread .
Sprinkle 1/4 cup of grated mozzarella on top .
Bake in the preheated oven for 30 minutes or until the topping is set and lightly browned .

I have also substituted cooked chicken in place of the salmon .
You can also substitute sour cream with ricotta in the egg mix ...
This is a really delicious meal .

 

HAPPY BIRTHDAY MARC MERSEY

A simple baked cheesecake with chocolate dust and cream

Happy 41st to my eldest son .
Mum x
 

BAKED CHEDDAR MUSHROOMS

You will need 2 Portobello mushrooms per serve , the recipe serves 2 )
Potobello mushrooms are the large cultivated  ( available in the fresh vegetable section in the supermarket )or field gathered mushrooms .
Remove stems from 4 mushrooms .
Place the mushrooms into a pan with 120gm of bacon pieces  over a low heat till bacon is cooked .
Remove mushrooms and place on a baking tray lined with baking paper .
Add chopped spring onion,( green stems only ) to the bacon
Remove from heat and set aside .

In a separate bowl
Beat together 250 gm of cream cheese  with 4 tbs of sour cream  and 6 tbs of grated tasty cheese .
Season with cracked black pepper and 1/4 tsp of sumac .
Stir in the cooled bacon and spring onions .
Spread evenly over the inside of the mushrooms .
Bake in a preheated oven on 160 deg C for 20 minutes or until the cheese tops are golden in colour .
Garnish with a few thinly sliced capsicum strips and parsley .
Serve immediately .
Omit the bacon for a delicious vegetarian meal (V).

TOO BUSY TO COOK

  Too busy to cook , but we need to eat , so what is the answer ?
1. Be prepared , plan ahead .
2.Buy good quality prepared ingredients , for example.. pre-packaged  fresh salad mixes , marinated meats .
3. Think about buying enough ingredients for 2 meals .
4. Keep a selection of rice , pasta , jars of sauces and marinades in your pantry cupboard .
By following these four basic rules you can make meal times less frantic plus you will always have the basic ingredients for a quick , enjoyable meal .
We can always put off the housework , but we can`t go without food or feeding the family .
 

CHICKEN INVOLTINI WITH SCAMORZAL.

Preheat oven to 200 dog C .
Deseed and slice capsicums (200 gm ) and place them on a baking tray lined with baking paper .
Drizzle the capsicums with oil and bake in the preheated oven until the capsicum softens .( 10 - 12 mins )
In a small bowl place 2 tbs of oil along with 1 tbs of dried oregano and 2 tbs of chopped flat leafed parsley .
Season with salt and pepper , stir with 2 tbs  of minced garlic ...Set bowl aside .
When the capsicums are tender , switch off the oven and leave the capsicums inside on the tray till required .
Now for the fillets.......
Lay the chicken fillets on a board between pieces of plastic wrap , beat with a rolling pin to flatten the fillets to an even thickness .
Lay 4 Panetta slices overlapping on the bench so they form a sheet large enough to enclose the chicken .
Place the chicken across the slices , and brush with a little of the herb and oil mixture .
Top with slices of the scamorzal and capsicum from the oven .
Starting at the short end , roll up the chicken and filling using the Panetta to enclose , tie in 3 places with string .
Repeat this procedure with remaining fillets .
Chill for 30 minutes or keep refrigerated till you are ready to cook .

Heat a large frypan with the remaining oil mixture ( adding a little more oil if necessary )

Preheat oven to 180 deg C

Place  chicken in the warmed pan and brown chicken all over , turning the chicken for 2-3 minutes

Transfer the pan to the preheated oven and bake for 10 minutes until chicken is cooked through and the cheese melted .

Remove string and then thickly slice .

Serve with a creamy mash or couscous .

SUPER SLICE (V)

This is super easy .
Preheat your oven to 150deg C
Grease and line a slice tray ( 18 x 26 cm ) with baking paper allowing a 5cm lip above the pan .
Combine in a large bowl .....
4 cups ( 450gm ) of rolled oats
1 cup (220gm ) of soft brown sugar
1/4 cup ( 40 gm ) of currants
1/4 cup (45 gm ) of black chia seeds
1/2 cup  ( 75gm ) of coconut flour or almond flour
1/4 cup (45gm ) of flax seeds
Melt in a saucepan over a low heat 250gm of butter / marg with 1/2 cup of golden syrup , stir through 1 tsp of grated lemon zest .
Pour this over the flour mix , stirring until well combined .
spoon  into the prepared pan , pressing down evenly to smooth the top .
Bake on the lower shelf of your preheated oven for 40 minutes or until browned and set .
Remove from oven and cool completely in the pan before slicing .

 

EASTER SUNDAY AT GUMBYA PARK

A picnic lunch shared with family at a great location ..Gumbya Park.
We started with the traditional Easter egg hunt , which Amelia and Paul devised ,while Dale , Shaun and Dee took the boys over to the newly renovated play area for young children .
I laid out lunch .
The egg hunt was a huge success and Max and Jack filled their Easter bags with chocolate eggs .
Lunch consisted of cheese and antipasto , fresh fruit salad , seafood rice paper rolls , salad, creamy quiche Lorraine , an assortment of chicken ( done 3 ways ), special fried quinoa ,flat bread , bread rolls and chocolate ..
Then it was time for the rides......and a walk through the sanctuary of native animals.
Great weather , good company , happy children it really was a Happy Easter .
Marc , Nicole and Ella were unable to join us but never far from our thoughts ...

GRILLED VEGETABLE , PESTO AND RICOTTA TART (V)

This is an easy nutritious brunch .
Grilled Vegetable and Pesto Tart .......

Preheat your oven to 200deg C.
Spray a baking tray with cooking oil  and place a mix of sliced capsicum ( 1/2 yellow capsicum and 1/2 green capsicum ), 1small egg plant cubed and 12 cherry tomatoes halved , a drizzle of oil with 2 cloves of garlic halved on the tray and bake till are softened .

Lightly spray a 12cm X35cm rectangular loose bottomed tart pan with cooking oil .
Stack 4 filo pastry sheets on top of each other , spraying with cooking oil in between .
Now line the tart pan with the filo sheets , trim the overhang to fit .
Then blind bake by lining the filo sheets with baking paper and fill with pastry weights or uncooked rice .
Bake for 4 minutes or until the pastry edges are golden brown .
Remove the paper weights and paper and cook for a further 4 minutes until the pastry is crisp and golden .
Set the pastry aside to cool completely .( approx. 15 mins )
Slice 50 gm of pitted kalamata olives and place in a separate bowl with the juice and zest  of 1/2  a lemon and cracked pepper to taste .
Mix the lemon and olives in with 250gm of ricotta ,now spread this over the base of the tart .
Arrange the oven roasted vegetables on top , sprinkle with fresh basil leaves , slice and enjoy .

PEA , CORIANDER & PEA SHOOT SOUP (V)

heat 2 tbs of butter and 2 tbs of oil  in a large pot over a low heat .
Add 1 tsp of cumin , 1 dsp of minced ginger and stir through until fragrant .
Add 1 onion finely chopped .
1 potato peeled and chopped .
1/2 bunch of coriander  ( using washed  roots and leaves ).
Now add 4 cups of vegetable stocks .
50gm of pea shoots.
500gm of frozen peas .
Slowly bring to the boil and then simmer till the potatoes and peas are tender .
While the soup is cooking ...swirl 2 tbs of sweet chilli sauce through 200ml of sour cream and then set aside in the refrigerator .
When the soup is ready remove from heat ,transfer to a processor and puree till smooth .
Return to the pot and heat gently over a low heat and stir in the juice of 1 lemon .
Top with the sweet chilli cream and extra pea shoots ..
Delicious !!

 

CHICKEN INVOLTINI WITH SCAMORZAL

Cooking Ingredients ...Tuesday 18th April .

CHICKEN INVOLTINI WITH SCAMORZAL

Yes this sounds a bit involved and fiddly , but it in fact it is very simple , quick and delicious .
Maybe you are wondering what is scamorzal ?
Scamorzal is smoked mozzarella , it is available from delis ( local delicatessen in Buckley St and the deli in Manny`s Market ...Morwell ).
You will need 250 gm of scamorzal or substitute with 250gm of bocconcini
While you are at the deli ask for 16 slices of pancetta , sliced from a flat piece
4 x 150gm chicken fillets ...( they are the cheapest at IGA Churchill $6.99 kg ) ask for the fillets to be weighed as close to 150gm. as possible .......
See you all on the 18th April
Noelene Marchwicki

WHITE BEAN AND COCONUT CURRY (V)

Heat a good glug of sunflower or coconut oilin a large pan over a medium heat .
Add 1 tsp of mustard seeds and cook till they start to pop .
 12 curry leaves and 1 onion thinly sliced .
Stir until the onion softens .
Add 1 tbs of minced ginger ,2 tbs of minced garlic , 1 dsp of curry powder , 4 cardamom pods ( lightly bruised ), 1 tsp of ground turmeric , 1/2 tsp of chilli powder , 1 tsp of ground coriander .
Continue to stir to combine until fragrant .
Now add 165ml of coconut milk along with 200ml of water and bring to a simmer , continue to cook until it thickens slightly .
Add 2 x 400gm cans of cannellini beans that have been rinsed and drained .
250 gm punnet of cherry tomatoes (halved ).
1 dsp of sugar
Juice of 1 lime .
Now simmer till the tomatoes soften slightly .
Stir through chopped coriander  ( optional )
Serve with rice and naan bread .

RED LENTIL SOUP (V)

This soup ticks all the boxes ......it is easy to make , filling  and a blend of spices creates a delicious flavour .

Melt 2 tbs of butter in a pan over a medium heat
Add 1 finely chopped onion , 2 dsp of minced garlic , 1 tbs of minced ginger , 1/2 tsp of chilli flakes , 1 tsp of turmeric ,1 tsp of ground cumin .
Stir to mix in all ingredients , then cook till the onion has softened .
Now using a large saucepan that has been lightly sprayed with cooking oil add the onion mixture
150 gm of shredded carrot
1 X 800 gm can of diced Italian style tomatoes
1 cup of dried  red lentils
3cups of vegetable stock
Stir to combine and slowly bring to the boil over a low heat .
Then cover and allow to simmer for 45 minutes or until the lentils are tender .
Season to taste with salt and cracked black pepper .
Spoon over a little pot set Greek yoghurt and dress with fresh mint leaves .
For a complete meal serve with crusty sourdough rolls .

SLOW COOKER METHOD
Peel and chop the onion add the spices to a pan and stir till the onion softens .
Then place the onion mix in a lightly sprayed bowl of your slow cooker , then add the carrot , tomatoes , lentils and stock .
Stir till combined .
Place the lid over the bowl and turn on High for 4 hours or for 6 hours on Low .

 

IT IS ALL ABOUT FOOD ...

Footy and Netball is back .....
The player's meals started 2 weeks ago.....I served Bodkaal for the first meal accompanied with chicken meatballs .
Last night I prepared lamb back strap in a mild Indian curry with a turmeric base ,chilli , cumin and sultanas ....dressed with sour cream .
The cooking classes will resume for term 2 on April the 18th ....we will continue our culinary travels with the use of herbs and spices , we will take what is old and worn and make it new again ...
After Tuesday`s class I will then head over to Federation University  ( Churchill campus )  and hold cooking classes for the ` On Res Students`, commencing May 2nd
The wheels are in motion , but a starting date is still to be set to hold cooking classes for the Kurnai Young Parents Program .
I have also been asked to do one on one instruction with a work for the dole student .
All these amazing opportunities , all because of food .

NEW CARETAKER OF CASTLE GARDEN

To Elina Bosis
As caretakers of Castle garden I watched  my youngest son and only daughter grow from children to adults , welcomed home my three older sons with partners and families , enjoyed Easter egg  hunts through Castle  Garden ,Christmas lights , Christmas lunch with all the family in the dining room , birthday`s , graduations , marriages , the arrival of grand children , private cooking classes , promotions and together we made  funeral arrangements .
The door to Castle Garden was always open to family and friends and many family pets ..
I wish the new caretakers of this beautiful home and property all the love, happiness and good fortune  that my family have been gifted .
May your tenure be long , healthy and happy .
Noelene Marchwicki .

PIZZA SANDWICH

It was my daughter Nicole`s 26 th birthday gathering where Laufa and I made pizza bases and toppings all night .....that got me thinking about pizza sandwiches .......
I have prepared them for Robyn and her family and my son Dale .
Last night was my turn to try a pizza sandwich ....it`s been a big week , moving the furniture from a 55 square home to a 25 square home and that`s all I`ve done , the unpacking hasn`t begun .
I was famished on Friday night and all I could think about was a pizza .......even in my state of disarray , I had to do it my way ...
I bought 2 pizza bases .....one with ham and pineapple , the other with spinach and mozzarella  ( frozen packaged pizzas are the biggest rip offs )
On one of the bases I layered it with sliced cold meat , fresh spinach leaves , fresh sliced tomato , bacon pieces , sliced red capsicum , drained pineapple pieces and healthy helping
of grated cheese .
Placing the other base over top and spraying liberally with cooking oil and  a sprinkle of grated cheese .

I bake these on a baking tray lined with baking paper in a preheated oven on 160 C, till the top was lightly coloured and crisp .

Then I covered the top with a sheet of baking paper and continued to bake for 35 minutes .

The slice pizza sandwich was an absolute treat and full of flavour .
The remainder of the pizza was placed in the refrigerator till I returned after a full day  to enjoy another meal of pizza sandwich .