STRAWBERRY , DATE AND CASHEW BLISS BALLS

Process 2 cups of raw cashews in a processor until finely chopped .
Transfer to a bowl .
Process 10 pitted dates until finely chopped add 250gm of fresh strawberries and pulse till chopped .
Return the cashews to the processor with the dates and strawberries .
Add 1 tbs of coconut oil and 2 tbs of white chia seeds .
Process until combined .
Line an oven tray with baking paper .
Place 1/2 cup of desiccated coconut in a bowl .
With damp hands roll tablespoons of the mixture into balls and toss in coconut to coat .
Repeat process until all mixture is used .
Place on tray and chill for 2 hours before serving .

 

SUNDAY NIGHT TEA , MONDAY LUNCH ...VEGETABLE CAKE

Preheat your oven to 180 deg C .
Grease 20cm springform cake pan
Heat 1 tbs of butter and 1 tbs of oil in a large fry pan over a medium heat .
Add 1 medium chopped onion and 1 cup of sliced mushrooms , cook till onion is tender and slightly caramelised .
Season with salt and pepper , set aside .
In a separate bowl add 2 grated zucchini , mix in 1/4 cup of grated mozzarella and 1 egg , stir well to mix , season and set aside .
In another bowl add 2 grated carrots , with 1/4 cup of mozzarella and 1 egg , season .
Now place 300gm  thinly sliced pieces of sweet potato over the base of the pan ( overlapping ) and sprinkle with 1/4 cup of grated mozzarella cheese .
Now spread the zucchini mixture over the top , and now place 450gm of thinly cut slices of butternut pumpkin on top  and sprinkle with another 1/4 cup of mozzarella cheese .
Top with the carrot mixture .
Add another 450gm of thin slices of butternut pumpkin and top with 1/4 cup of mozzarella cheese
Spread the mushroom mixture on top and layer a 60gm packet of baby spinach leaves over top and sprinkle with 1/4 cup of mozzarella .
Top this with 300gm of finely sliced sweet potato and 1/4 cup of finely grated parmesan .
Cover the pan tightly with foil  and place on a baking tray.
Bake for 35 minutes .
Then remove the foil and bake for another 30 minutes or until the vegetables are soft when tested with a skewer and the cheese on top is golden .
Allow to cool for 10 minutes before removing from pan .
Serve sliced into wedges with rocket leaves .

COOKING CLASS JUNE 6 th

We will be preparing Osso Bucco with a gremolata.
Please bring your slow cooker
6-8 slices of Osso Bucco , or ask butcher at Tasman to slice the veal shanks if you can't find osso bucco .
500 ml of beef stock
800gm tin of diced tomatoes
3 stalks of celery .
See you all next week
Noelene Marchwicki

COOKING CLASS MAY 30th

PIE DAY ......and it will  be all about the fillings .
Trevor is bringing  grated cheese , 2 tins of spaghetti and 2 tins of baked beans .
Heather is bringing pears , sliced and sautéed in brown sugar
Megan is bringing sausage mince .
Brett is bringing mashed potato
Other ingredients on hand will be ravioli , curry pasta , prunes, grated carrot , cumin , brown rice,  rice cream and jam .
Tomorrow I will be the pastry cutter and Sharon my assistant and enthusiastic cook will be writing down the imaginative pie filling recipes to share with everyone .
Think about the ingredients on hand , flavours and ingredients that work together , be imaginative and  the pie delicious .
Of course I`ll be the judge !

FRIED CUSTARD

This recipe was first published  in the Ford Treasury of favourite recipes from famous eating places , Vol 2, printed in 1954 .

Place 1 litre of full cream milk in a large pot with 1/4 tsp of baking soda ( to keep milk from curdling ) and 3 sticks of cinnamon .
Heat till almost boiling .
In a separate bowl , place 1 cup of the warm milk  from the pot and stir in 2 tbs flour and 4 tbs of corn flour .
Beat until  smooth , add another cup of warm milk from the pot , 1 cup of sugar  and 6 egg yolks .
Beat well , now add this mixture to the rest of the milk in the pot .
Continue to stir till the mixture thickens .
Add a pinch of salt , 1 tsp of vanilla extract and 1 tbs of butter .
Beat thoroughly .
Pour into a greased 8 " square cake pan .
Cool and place in a refrigerator overnight .
Next day cut into squares .
Beat 3 egg whites till stiff .
Dip custard squares into the egg whites , then in finely ground almond meal .
Fry in hot oil , 1" deep, till golden .
Drain on paper towelling . Serve hot .

BLOSSOM CAKE

This is not a difficult cake to prepare, but you need patience .

Preheat your oven to 180 deg C .

In a large bowl , cream together 125 goof softened marg / butter , 1 cup of castor sugar and 3 tbs of 

of jelly crystals .....

Continue to beat until you have a light and fluffy cream , now beat in 2 eggs ( one at a time ) , mixing thoroughly.

Sift into the batter 1& 1/2 cups of SR flour and add 1/2 cup of full cream milk .

Whisk in thoroughly.

Blend in 1 dsp of vanilla essence and 1/4 cup of jam that pairs with your jelly crystals ...eg 

Strawberry or raspberry jam with strawberry jelly crystals , raspberry jelly crystals  or port wine jelly crystals.

In class Heather used orange jelly crystals and used apricot jam ...it's up to you .

Now pour batter into prepared cake pan 

Bake for 25-30 minutes or until a skewer inserted into the centre of the cake comes out clean .

Remove from oven and cool in the pan on a wire rack for 10 minutes .

Then remove from pan and cool completely on wire rack .

Now ice and decorate or dress with thickened cream and strawberries or grapes if you used lime jelly crystals ...

Enjoy .

Cooking Class Ingredients for the 23rd May

Next week we will be preparing Cherry Blossom cake?
You will need to bring along a packet of cherry jelly crystals.....if you can't find cherry please buy apple jelly crystals .
3 eggs
We  will also make a batch of meringue kisses ...
Please bring 2 airtight containers to take your goodies home in ...
All fun and sweetness next week.
See you all next week
Noelene Marchwicki

SHITAKE MUSHROOM RISOTTO

Melt 1 cup of butter in a heavy based saucepan .
Add 1 tsp of minced garlic , 225 gm of chopped onion , 50gm of chopped fresh oregano and 8 bay leaves .
Stir with a wooden spoon and saute till the onions are translucent .
Then add 450gm of shitake mushrooms and cook for a further 5 minutes .
Now add 4 cups of aborio rice , making sure all the rice grains are coated with the butter mixture .
Pour in 2 cups of dry white wine and simmer until almost  all of the wine has been absorbed, stirring constantly .
Add 2 litres of warmed chicken or vegetable stock...a ladleful at a time , letting each be absorbed before adding the next .
Simmer , stirring constantly , until the rice begins to get creamy and the grains are tender .
NOTE : Add only as much stock as needed .
Spoon the risotto onto serving plates .
Drizzle with olive oil and sprinkle with parsley and parmesan cheese .
Serve immediately .

MOROCCAN CHICKPEA WITH AUBERGINE AND TOMATO

This is a nutritious dish that is full of flavour and best of all you should have most of these ingredients in your pantry .
Combine the juice of 2 lemons , 1 medium onion peeled, sliced in wedges from tip to root and 1 dsp of minced garlic in a large saucepan .
Cook over a medium heat till the onion softens .
Now add 4 small aubergines cubed and 1 tbs of Middle Eastern seasoning  ( available from supermarkets ).
Stir in 1 x400gm can of diced tomatoes .
300ml  of vegetable stock ( homemade or commercial ).
Slowly bring to the boil , then reduce heaty and simmer for 15 minutes .
Finally add 1x 400gm of chickpeas ( drained and rinsed ) , stir into the other ingredients .
While the chickpeas cook through .
Serve over a bed of easily prepared couscous stirring in 2 tbs of currants , the grated zest of 2 oranges , 2tbs of pinenuts and 1 tbs of oil .
Enjoy .

YORK CHOCOLATE PUDDING

Break a 200gm block of dark chocolate in to pieces and place in a bowl standing over a pan of hot water .
Add 3 tbs of black coffee and stir till the chocolate has melted and is quite hot .
Remove from the heat and stir in a 30gm of butter /marg and 1 dsp spoon of rum .
Add 3 yolks one at a time and stir well
In a separate bowl whisk the  egg whites until they form soft peaks and then fold into the chocolate mixture .
Divide equally between six small dishes and cool in the refrigerator .
This is a very rich type of mousse .

PEA AND LETTUCE SOUP

This is a delicious soup served either hot or cold with a little cream and a few chopped chives .
Melt 60 gm of butter in a large saucepan and add 500gm of peas , 2 spring onions thinly sliced and 1/2 a lettuce washed and sliced .
Cover and cook gently for 15 minutes , being careful not to brown the vegetables .
Now add 600 ml of chicken stock , 6 torn mint leaves , salt and cracked black pepper to taste .
Continue to cook over a low heat till the peas are tender .
Allow the soup to cool and then process until smooth .
Serve with crusty bread .

COOKING CLASS TUESDAY 9 TH MAY

On Tuesday we will be preparing Lancashire Hot Pot with lamb forequarter chops , this is a very traditional English dish , long slow simmering is essential as is crusty bread to sop[ up the juices .
We will also prepare an apple and quinoa cobbler .... lovely , tasty , filling fare for these chilly autumn evenings .

LAMB CHOPS WITH REDCURRANT SAUCE

You will need 2/3 lamb chops per person .
Firstly prepare your the sauce by melting 4 tbs of red currant jelly in a small pan over a low heat and add 1 wine glass of port and slowly bring to a gentle simmer , cook for 5 minutes then reduce heat and keep warm to serve with the lamb.
Cook the lamb by brushing the chops with a little oil and grill for 8 minutes turning occasionally .
The chops should be well browned on the outside and slightly pink inside .
Serve hot with the sauce .
Serve with a cauliflower or potato mash .

STICKY PARKIN

Heat your oven to 180 deg C
Spray and line a 9" square pan with baking paper .
Mix together in a large bowl 250gm of flour , 2 tsp of baking powder , 2 tsp of ground ginger , 1 tsp of ground cinnamon .
Stir in 250 gm of oatmeal ........set aside .
Place in a pan over a low heat 180 ml of treacle , 120gm of marg /butter ,180 gm of soft brown sugar , stir occasionally until the marg /butter has melted .
Make a well in the centre of the flour mixture and gradually add the treacle mixture and then add 1 beaten egg and 150ml of milk .
Beat the mixture well until smooth .
Pour into the pan and place in the oven for 1 hour .
Allow to cool slightly in the pan and then turn out onto a wire rack .
Store in an airtight tin for a week , to allow it to become really moist ....hence the name ' sticky '.
It can be served sliced on its own or with butter .

RHUBARB CHUTNEY

Place 2 kg of rhubarb that has been trimmed and cut into small pieces in a large saucepan along with 500gm of diced onion , 1 kg of Demerara sugar , 500gm of raisins , 1 dsp of ground ginger and 1 dsp of curry powder .
Pour in 300ml of malt vinegar and cook gently until the rhubarb is soft and tender .
Then add an extra 550ml of malt vinegar and continue cooking slowly , stirring occasionally until of a thick consistency .
Pour into clean , warm jars and cover .
This is an excellent way to use up the glut of rhubarb which most home growers experience .

LANCASHIRE HOTPOT

This is a very old traditional English recipe .
Long slow simmering is essential ........so is plenty of crusty bread for the juices .
In the pot of your slow cooker arrange in layers 8 lamb forequarter chops , 3 large carrots thickly sliced , 2 parsnips thickly sliced ,2 onions peeled and sliced , 2 stalk of celery chopped .
In between the layers sprinkle with peppercorns , a little salt and chopped parsley .
Overlap 4 large potatoes peeled and sliced on top .
Pour over sufficient water to just cover .
Sprinkle over a little more parsley .
Cover and place on high for till it starts to simmer turn to low for 3 hours .
It is almost impossible to overcook this dish as the meat should be falling from the bones .
Serve with rice or grain of your choice or in a shallow plate with juices, flour dumplings  and bread .
 

RHUBARB AND ORANGE CRUNCHY CRUMBLE .

Preheat your oven to 180 deg C
Wash 500gm of rhubarb , then top and tail and cut into small pieces .
Then place the rhubarb , 60 gm of soft brown sugar and 1 tbs of water in a saucepan and simmer uncovered , until the rhubarb is soft .
Remove the rhubarb with a draining spoon and place in a deep ovenproof dish .
Reduce the liquid in the saucepan until syrupy and then stir in the juice of 1 lemon and then pour this over the rhubarb .
For the topping .......
Rub 90 gm of butter into 120gm of wholemeal flour and stir in 60 gm of museli , 60 gm of soft brown sugar and the grated rind of one orange .
Sprinkle the crumble mix evenly over the rhubarb and cook in the oven for 30 minutes ..
Serve hot or cold with plenty of cream .

APPLE AND OAT COBBLER

Set you oven to 200deg C.
Place in a large bowl 110gm of flour , 110 gm of rolled oats , 1 tsp of ground cinnamon , 1/2 tsp of mixed spice .
Add 120gm of marg/ butter and rub into dry ingredients until the mixture resembles breadcrumbs .
Stir in 90 gm of demerara sugar .
Peel and core 2 large cooking apples , cut into slices .
Toss the prepared apples in the juice and grated rind of 1 lemon
Spoon 2 tbs of orange marmalade over the apples .
Grease a medium  oven proof dish .
Place 1/2 the apple mixture in the dish and sprinkle with half the oat mixture over the top .
Dot the top with extra marg / butter .
Cook for 45 minutes or until the apples are tender and topping is crispy .
Serve warm with cream or ice-cream.