FEIJOA RELISH

I ended the month of April with a gift of feijoas from Robyn and the opportunity to make feijoa relish . Feijoas are a most remarkable fruit, that tastes like gauva with a hint of pinepple . The feijoa relish is delicous and would well be served as a a side to any meat dish . I enjoyed it on a turkey sandwich for tea tonight .

BEETROOT AND CARAMELISED ONION RELISH

Peel and thinly slice 6 onions and place the slices in a pan with 3 tbs of oil over a medium heat . Season with coarse salt and cracked pepper . Cook until the onions are tender and caramelised . Place the onions in a large saucepan along with 1 kg of beetroots peeled and grated coarsely . Add 2 cups of apple cider vinegar and 2 cups of raw sugar . @ tbs of dried tarrago , 1 dsp of mustard seeds and 1 tsp of ground cloves . Stir over a high heat until sugar dissolves without boiling . Simmer , uncovered , stirring occasionally until beetroot is tender and the relish is thick. Pour into clean warm jars and seal . Store in a cool place for 3 weeks before opening . Refrigerate the relish after opening .

CRUMBS .....COOKING CLASS AT CNC 27TH APRIL 2021

Today class was all about crumbs . We prepared a Chester Slice made with stale cake crumb , we used the left over christmas cake I had stored in the freezer , but any cake crumb or stale sweet bread (fruit bread)can be used . I posted the recipe late last week. The results were amazing and everyone took home a lovely Chester slice . We also prepared crumbed chicken , you know what we used as the crumb ? We used hot crossed buns crumbed , the supermarkets are still making and selling them . The buns were sliced and oven dried by placing the slices on an oven tray and placing in a hot oven with the oven door slightly ajar . When the slices were dried and crispy they were processed into crumb . We added 1 tsp of dried cinnamon and 1 tsp of 5 spice mix per each dried 6 packet of hot crossed buns . Each person lightly beat 2 eggs and placed them in a large bowland mixed in 1/2 cup of soda water along with 1 tbs of minced garlic . We then turned our attention to the chicken , removing any skin on the chicken pieces used . Using a mallet we pounded the chicken pieces with a meat mallet , we actually used rolling pins . Then we dredged the thinned chicken pieces through the beaten eggs and then coated them with the fruit bun crumb ... This is about more than no waste , its another way to partner flavours and this really works. I am really looking forward to the feedback .

NOELENE’S. SEED AND FRUIT CAKE SLICE .

Oven to be preheated to 180 deg C. Lightly spray a 22.8 cm square pan and sprinkle sparsely with fine polenta . Mix 10 gm of chia seeds with 50 ml of water , set aside . Mix together 150gm of coconut flour , 50 gm of almond meal , 30 gm of tapioca flour , 50 gm of chopped almonds 2 tbs of mixed fruit , 1 dsp of baking powder ,a pinch of baking soda and 1 dsp of ground cinnamon . Pour 200ml of milk onto the dry ingredient along with 50 ml of sweet almond oil , 60ml of honey and the chia mixture . Mix with a wooden spoon or hand mixer until well combined . Finally add 2 green apples peeled and grated . Bake in the preheated oven for 45 minutes . Let cool in the pan before turning out and slice into squares .

CAPSICUMS IN OIL .

Bring to the boil equal amounts of water and white vinegar then add trimmed and sliced capsicums . Bring back to the boil and boil for 3 minutes . Strain and place the capsicums in clean , heated jars along with whole peppercorns and a bay leaf . Top with extra virgin olive oil , making sure to cover the top of the capsicums , seal . Refigerate once opened , these have a shelf life of 4 months .

CHESTER SLICE

This is a great way to use up stale fruit rolls or fruit cake. Preheat your oven to 200deg C . In a bowl cream together 90 gm of butter , 1/3 rd cup of castor sugar , 1 tsp of lemon , lime or orange rind , until light and fluffy . Stir in 2 tbs of apricot conserve and 1 egg lightly beaten . Mix well . Stir in 2 cups of fruit cake crumb , 1/2 cup of self raising flour along with 1 tsp of all spice , 1/2 cup of milk and finally 1 tbs of brandy . Now prepare the muffin pan with a spray of cooking oil and a sprinkle of polenta . Using store bought shortcrust pastry sheets , cut circles from the sheets to line the muffin holes . Prick the pastry with a skewer and top with filling , place another circle over top , press the edges together and glaze with milk and sprinkle with cinnamon sugar . Bake in the oven on 200deg C for 10 minutes then reduce the temp to 180 deg C and bake for 30 minutes or until golden . Stand for 10 minutes then remove from pan to cool completely .

SUN AND CRESCENT VEGETABLES

Preheat your oven to 200deg C. line a baking tray with oil spray and baking paper . Spread the baking paper with 6 sprigs of rosemary and 8 cloves of garlic crushed with skin on . Slice 1 butternut pumpkin in to rounds and then cut into halves , creating a crescent shape Cut the sweet potato into rounds . Drizzle the vegetables with rice bran oil . Place the vegetables on the tray in the preheated oven and bake for 45 - 50 minutes or until tender and cooked through . To serve arrange on a platter alternating pumpkin and sweet potato shapes .

PARIS BREST

Paris brest , a custard filled choux pastry ring . Preheat your oven to 20deg c Spray and line a baking traywith baking paper .......draw a 20 cm circle on the paper . Heat 60 gm of butter / marg in a saucepan with 3/4 cup of water over a medium heat until the butter melts and the water comes to the boil . Sift in 3/4 cup of OO flour and use a wooden spoon to beat for 2 minutes or until the mixture comes away from the side of the saucepan . Transfer to a heat proof bowl , set aside to cool down slightly . Use an electric beater to beat in 3 eggs ( that have been beaten lightly and added 1 at a time , beating well after each addition , the mixture should be thick and glossy . Place tbs of the mixture around the outlined circle on the baking tray , use a spatula to shape into a ring . Bake in the preheated oven for 40 - 45 minutes or until puffed and golden . Turn oven off and leave in oven with door partly open for 10 minutes . Remove to a wire cooling rack and slice in half horizontally . Prepare custard and whip cream while the Paris brest cooling . Spoon custard over the cut side of the pastry base Then spoon over the whipped cream . Top with remaining pastry . Place in the refrigerator while you melt 100gm of dark chocolate , microwave in 30 sec zaps , use a metal spoon to stir until the chocolate melts and is smooth . Drizzle over pastry and sprinkle sparingly with mini marshmallows . keep refrigerated .

LIME RICOTTA MUFFINS

Lemon juice and rind can be substituted for the lime , a bundt pan or 23 cm round pan can be used to make a ricotta cake . Preheat your oven to 180 deg C , grease and sprinkle with fine polenta your cake pan or muffin tray . In the bowl of your mixer cream together 170 gm of butter / marg ( room temp )with 1 and 1/2 cups of raw castor sugar until well combined . Add 470 gm of ricotta ( room temp )and mix for 5 minutes or until light and fluffy . Now add 3 eggs ( one at a time each lightly beaten ), followed by the finely chopped zest and juice of 1 lime along with 1 tsp of vanilla extract . Add 1 and 1/2 cups of plain flour mixed 1/2 tsp of salt and 1/2 tsp of bi carb of soda . Pour the batter in to the prepared pan , bake for 50 minutes if using a cake pan or bake for 25 minutes or until a skewer inserted in the cake / muffins comes out clean . Cool in the pan for 10 minutes before removing and cooling on a wire rack . When cool, dust with icing sugar .

PICKLED NASTURTIUM SEEDS

Pickles go well with cold meats, cheese , hamburgers , salads , sandwiches and can be served as a side when serving curries . PICKLED NASTURTIUM SEEDS Combine a handful of nasturtiim seeds with 2 tbs of salt and enough water to cover the seeds in the bowl . Continue to soak and keep the bowl covered for 3 days , changing the brine mixture everyday On the 4 th day rinse the seeds well , and place in a warm clean jar and pour in apple cider vinegar to cover . Seal the jar and refrigerate for 5 to 6 weeks before using . Pickled nasturtium seeds can take the place of capers , great taste and texture .

END OF AUTUMN VEGETABLES AND FRUITS ALL BOTTLED UP

When the vegetable garden is down to the last of the fruit , pick them and put them in a jar along with a tsp of mustard seeds. There is no waste and you get beautiful jars full of interesting shapes, colours and sizes of your fruits and vegetables . Place a mix of the late fruit and vegetables from the garden into 2 cup glass jars . Place 2 and 1/2 cups of vinegar in a medium saucepan along with 3 cloves of garlic and 1/4 cup of salt flakes . Bring this to a rolling boil, then pour this over the fruits and vegetables in clean warm jars and seal .

MEMORIES ARE MADE IN THE KITCHEN

Maybe it is the little things , like sharing a meal at the table that are more important than we realise . It is the little things that we never forget , our memories and family traditions . 1. My mothers menu consisted of two things , take it or leave it ! 2. What do you call cattle with a sense of humour? Laughingstock . 3. Underripe fruit will make jam too thick , overripe fruit will make jam too runny . 4.What do you call a sleeping bull ? A bulldozer . 5. What vegetables did Noah leave off the Ark ? Leeks . 6. My daughter is a water sign , my son is an earth sign , together they make mud . 7. Like prunes , we are not getting any better looking , but we do get sweeter . 8. A perfect summer day is when the sun is shining , the breeze is blowing , birds are singing and the lawn mower is broken . 9. Farmers are outstanding in their fields . 10. No one is good at everything but everyone is good at something . 11. Gardening requires a lot of water , most of it in the form of perspiration . 12.New gardeners learn by trowel and error . 13. After all is said and done , more is said than done . 14. How do you fix a broken tomato ? Tomato paste .

TIPS FOR THE BEST HOME ROASTED CHICKEN

Simply wipe down the whole chicken with paper towelling and fill the cavity with lemon and orange wedges mixed with mixed garlic and drizzled with peanut oil . Spread the whole chicken body with vegemite , set in a well preheated oven and cook for 1hour or till juices run clear when a skewer is inserted . These simple steps will give you a perfectly coloured and flavoured chicken .

TERM 2 COOKING CLASS AT CHURCHILL NEIGHBOURHOOD CENTRE

Term 2 commences on Tuesday April 20th ... 10am -12 midday . Cost ... $170 for 10 week course , we provide all the staple ingredients . You will get to take home a main meal , dessert or cake each week ( sometimes both ) You are asked to supply your own fresh protein , vegetables and fruit . Everyone is welcome . To book your spot in the kitchen please phone CNC on 51203850. TERM 2.. FRENCH CUISINE WEEK 1 ..TUESDAY 20TH .APRIL.We will be preparing Paris Brest . You will need to bring 3 eggs and 2 x 300ml bottles of cream . WEEK 2...TUESDAY 27TH. APRIL. We will bepreparing Parisienne gnocchi and a Gur slice . You will need to bring along 4 eggs and a slice tray 28cm x 18 cm .

BANANA JAM

Peel and slice 1.5 kg of bananas along with 4 apples and place in a large saucepan . Add 750 gm of raw sugar , 375 ml of basalmic vinegar , the grated rind and juice of 3 lemons or limes, 1 tsp of ground cinnamon . Mix together well and place over a low heat and bring to a slow simmer , stirring occasionally . Simmer for 45 minutes and allow to thicken , remove from heat and use a stick blender to puree the mixture , then pour into jars and seal . This is excellent served with fromage blanc or alternatively drizzled over ice cream .

DRIED FIGS IN BRANDY

Fill 1 large jar or a few small jars with good quality dried figs and cover with a mixture of 2 parts runny honey with 1 part brandy . Macerate for 2 months before serving with a strong flavoured cheese or even as a sauce for ice cream . These will be ready for use in mid June . Fermentation at work .

FERMENTED CUCUMBER , TOMATO, ONION , CAPSICUM , OLIVE AND GARLIC .

Sliced cucumbers , onions , tomatoes , capsicums , olives and garlic . Layer the slices in jars sprinkling the layers sparingly with raw sugar and salt . I also added 2 whole cloves and a pinch of mustard seeds to the jars . Fill the jars to the top with the vegetable / fruit slices , weighing them down with a stainless steel disc . Then slowly pour malt vinegar over the slices , filling the jars . Securely tighten the lids . Leave the jars at room temperature for 3 days and they will then be ready to be consumed and or added to your meals . The fermented vegetables will keep for 3 months in the refrigeraor once opened .

GIFTS FROM THE VEGETABLE GARDEN

I love this time of the year preserving , making jams , relishes , chutneys and fermenting . Quince , tomato , fig , lemon, lime , pear and zucchini , have all been harvested from my back garden and passed through my kitchen and ended in some form of preserve . Preserving can be done all year round . DECEMBER....Fermented cucumber , tomato and onion . JANUARY.....Tomatoes FEBRUARY.....Quince. MARCH.....Fig , Corn APRIL....Zucchini MAY.....Cauliflower. JUNE...Eggplant. It really is up to you , how do you use them ? Savoury jams , relish , or chutney are great as a side to pork , beef , lamb and chicken . I love them with poached eggs for breakfast . Take your lasagne to another level by spreading your lasagne sheets with your preserve and continue layering with your lasagne filling . Serve on crackers with sliced cheese .

CHOUX PASTRY ......ECLAIRS

I had not made profiteroles for a long time before today . They are really easy to make , its all about the choux pastry , choux pastry is a soft pastry which is shaped by a spoon or can be squeezed from a piping bag . When it is cooked , it swells to into crisp golden shells. Choux pastry must be cooked and dry right through , a well cooked shell should be golden brown , firm to touch and light as a feather in your hand . Preheat your oven to 220 deg C . Place 125gm of marg / butter in a medium saucepan with 1 tsp of castor sugar , 1/2 tsp of salt and 1 cup of water . Slowly bring to the boil , then immediately remove from heat and tip in 1 cup of plain flour and stir vigorously with a wooden spoon . Return to heat and continue to stir until it is coming away from the side of the saucepan . Remove from heat and cool a little . Beat 4 eggs together in a separate bowl . Add the eggs a little at a time with your electric beater until thoroughly incorporated . You do not need to add all the eggs , the dough is ready when when it is shiny and holds its shape on a spoon . Spoon tbs full of the pastry onto an oiled and lined oven tray . Place in the very hot preheated oven , so that the pastry puffs quickly , then reduce heat to 180 deg C so that the pastry will cook without over browning . The secret to perfect choux pastry is to leave the cooked shells in the turned off oven with the door slightly open for 20 minutes to ensure that they are thoroughly dried out . Remove from oven and carefully slice in half . Fill the cooled shells with custard made by mixing 100gm of custard powder with 300ml of cream with an electric beater , beat for 2 minutes until the filling thickens . Finish with 50 gm of dark choclate melted and drizzled over the top of the puffs . This amount of ingredients will make enough dough for 12 eclairs.

REASONS FOR FAILURES IN CAKES

SINKING ON REMOVAL FROM OVEN Removed the cake from oven befor completely cooked . Too much raising agent. Too much sugar. SOGGY BASE OF CAKE Insufficient blending of ingredients Oven temperature too low Excess moisture Undercooking . TUNNELS IN CAKES Too little shortening in proportion to other ingredients . Over beating after flour has been added . CRACKING OF CAKE Mixture is too stiff , too much flour or insufficient liquid Oven temperature too high Using the incorrect sized pan . COARSE TEXTURE Under or over beating Too much raising agent Too much sugar Too low oven temperature UNEVEN CAKES Oven shelf uneven , not level . Cake pan maybe uneven Cake batter had not been smoothed over before baking . RISING AND SINKING DURING BAKING Too much moisture Too much raising agent . Incorrect oven temperature Too much sugar Opening the oven door while baking SHRINKAGE Over cooking Too much water Too much flour POOR VOLUME Incorrect measurement of ingredients Excess moisture Pan size too large for the amount of cake mixture .

HINTS FOR SUCCESSFUL CAKE MAKING

For easy removal of cakes from pans , prepare your pans by greasing with spray and lining with baking paper . Have all ingredients at room temperature . Prepare all ingredients before mixing as a cake batter will lose its lightness if left standing . For best results , once the mixing has started , do not stop until the cake is in the oven . Once the cake is cooked , remove from the pan and place on a cake cooling rack and cover the cake lightly with a clean tea towel to cool completely .

BOILED PINEAPPLE FRUIT CAKE

Pre heat your oven to 160 deg C. Place 1 x 440gm can of crushed pineapple , 1 cup of castor sugar , 125 gm of marg / butter , 2 and 2/3 cups of mixed dry fruit and a pinch of salt in a large saucepan over a medium heat Bring the mixture to a boil then reduce the heat and simmer for 15 minutes . Stir in 1 tsp of bicarbonate of soda and then remove from heat and allow to cool completely. Then add 2 lightly beaten eggs , mix till well incorporated . In a separate bowl mix together 1 cup of plain flour with 1 cup of self raising flour and 1 tsp of mixed spice . Gently fold the flour and spice into the fruit mixture . Pour the mixture into a greased and lined 20cm round or square cake pan . Bake for 2 and 1/4 hours or until cooked when tested with a skewer. Leave in the pan to cool on a cake cooler .

CHILLI CON CARNE

In a large frypan over medium heat , cook 500gm of mince beef , 1 onion peeled and sliced , 1 tbs of minced garlic and 1 finely sliced chilli pepper including seeds . Cook until the beef is browned and the onion and chilli is tender , stir to separarte the beef. Stir in 1 can ( 420 gm ) of red kidney beans undrained , 2 tbs of malt vinegar and 1 can (170gm) of tomato paste . Heat to boiling then reduce heat to low and continue to cook for 15 minutes , stirring occasionally . Serve over grain of your choice .

GINGERED VEGETABLES

Here is my recipe for perfect stir fry vegetables , it's not rocket science but it works. You will need 1 cup of diagonally sliced carrots , 1 cup of diagonally sliced celery , 1 cup of red sliced red capsicums and finally 1 cup of peeled , sliced and chopped onion . Place these in a wok or a frypan over a high heat in 2 tbs of peanut oil for 3 minutes . Now add 2 cups of brocoli florets , 1 cup of snow peas , 1 dsp of minced garlic , 1 dsp of minced ginger . Sprinkle 2 tbs of cornflour or arrowroot over the vegetables . Stir in 375 ml of vegetable stock , reduce heat and stir until the mixture thickens and then simmer until the vegetables are tender crisp .

CHICKEN AND VEGETABLE ORIENTALE

I had left over cooked chicken meat which has been stored in the refrigerator , the following is what I have prepared for tea . Preheat your oven to 160 deg c . I added 1 peeled and sliced onion to an ovenproof dish , 3 cups of sliced and mixed vegetables ( carrots , brocoli , capsicum ,cauliflower , beans ,( 1/4 cup of sliced black olives optional extra ). 750gm of cooked chicken pieces , sliced into strips . Drizle over a tbs of rice bran oil and stir through . Add to the mix 1 x 440 gm of condensed cream of chicken soup , stir through 1 tbs of water , 2 tbs of soy sauce and season with cracked pepper . Cover and place in preheated oven for 30 minutes or until the vegetables are tender . Serve the chicken and vegetable orientale over rice or grain of your choice . Serve with extra soy sauce in a small bowl to the side .

PUMPKIN FLOWERS STUFFED WITH PRAWNS bong bi don thit

Stuffed zucchini flowers were so 90's and very trendy . I'm bringing them back and putting them on the plate . You will need 12 pumpkin flowers , stems intact with the stamens removed , set aside . Place 150 gm of green prawns , shelled and deveined in a mortar and pastle into a fine paste. Add 10 gm of dried dill , 1 tbs of fish sauce , 1 tbs of minced garlic ,a pinch of salt and pepper . Mix until it comes together . In a separate bowl beat 2 egg whites togeher lightly . Take a tsp of the prawn mixture and carefully stuff each pumpkin flower . Brush each flower with egg white then dust each flower with rice flour until dry , shake of excess flour . In a deep fryer , saucepan or wok add enough peanut oil and heat to 180 deg C . fry the flowers until crisp ,taking care not allowing them to brown , remove and place on absorbent paper towel . Serve as a shared entree on a large platter with a sqeeze of lime and a sprinkle of dried dill .

CORN RELISH

Combine 1.3 kg of whole kernal corn ( or 3x 420 gm tins of corn kernals )in a large saucepan with 2 brown onions , coarsley chopped , 1 red capsicum coarsley chopped ,1 green capsicum coarsley chopped ,2 celery stalks coarsley chopped , 500ml of apple cider vinegar , 430 ml of white vinegar ,220gm of raw sugar , 1 tbs of dry mustard , 1 tbs of mustard seeds , 1 tsp of dried turmeric , 1/2 tsp of dried cloves . Bring this mixture to the boil then reduce heat and simmer uncovered till the mixtures starts to thicken , stir occasionally . Then mix together 35 gm of cornflour with 60 ml of white vinegar , stir until the mixture boils and thickens . Pour into hot sterilised jars and seal . To make a delicious potato salad , mix this corn relish with 2 kg of cooked and sliced salad potatoes , 6 spring onions green stalk only then finally stir through 250 grams of bacon pieces . stir through a little french dressing .

KOURABIEDES. GREEK SHORTBREAD

Preheat your oven to 160 deg C. Beat together 250 gm of butter ( softened ), 1 tsp of vanilla extract , 220 gm of castor sugar in a small bowl with an electric beater , until light and fluffy . Add 1 lightly beaten egg and 60 ml of brandy . Transfer this mixture to a processor Add 120 gm of finely chopped almonds and gradually add 225gm of self raising flour , 375 gm of plain flour , 1/2 tsp of ground nutmeg . Turn the dough onto lightly floured surface , knead gently until smooth . Shape level tbs of the dough into crescent shapes , place about 3 cm apart on lined trays . Bake, uncovered for about 15 minutes or until lightly browned . Move shortbreads to a cooling rack and brush hot shortbreads with a mix of rosewater (60 ml) and water (125ml), then coat thickly with icing sugar (480gm) and cool to room temperature . Delicious ..