THE BEST ICE CREAM OF ALL

For the best banana ice cream use really ripe bananas .
Peel the 3 bananas  and slice into pieces .
Place in plastic wrap  and into the freezer.
Once the bananas are frozen place in a blender and blitz till smooth , serve immediately or place in a plastic container and back in the freezer .
OMG ..how good is it ?

For a really rich banana ice-cream
Puree 3 ripe frozen  bananas in a blender
Add 3/4 cup of thickened cream and process till smooth.
( there is no need for an ice cream machine  or the cream really )

...it`s just pure indulgence , but it is so good !!!!!!



 ...

 

THINGS TO COME AND DATES TO REMEMBER

COOKING CLASSES EVERY TUEDSAY
AT THE CHURCHILL HUB..10AM _12.00 MIDDAY
BOOKINGS ESSENTIAL ....03 51222955

SUNDAY COOKING LASS
AT THE CHURCHILL HUB 1.30 PM _3.30 PM
BOOKINGS ESSENTIAL
03 51222955

OCTOBER 12 TH
MELBOURNE MARATHON

OCTOBER 18TH
KELLY AND DANIEL`S ENGAGMENT

OCTOBER 25TH
GUEST SPEAKER FOR THE FUNDRAISING  DINNER  SUPPORTED BY MIRBOO NTH FREEMASONS AT CAFE  ESCARGOT...MIRBOO NORTH.

15TH AND 16TH  NOVEMBER
LATROBE VALLEY HEALTH AND WELLBEING EXPO...

19TH NOVEMBER
GUEST SPEAKER AT THE WARRAGUL COUNTRY CLUB

 DECEMBER . DATES TO BE ORGANIED
FAIR @ THE SQUARE  FOOD  DEMONSTRATION
FEDERATION SQUARE , MELBOURNE

 

I AM A COOK

I have accepted an offer to become  the cook for a professional family in the Valley.
The conditions of my employment allow me to run my cooking classes in Churchill , and time off to fulfil other commitments when necessary.
I have the freedom to plan the menus , prepare the meals and to organise assistance when I am  out of the Valley .
I am now a cook  , responsible for the nutritional wellbeing of a family other than my own .
This is amazing , Dial An Occasion just got serious.
Catering has been good for my business beginnings , but it can be limiting and is very price dependent .
There will always be food occasions in my life .
All this in two years since I dared to dream and applied to become a contestant on Masterchef Australia ..and there is so much more.

 

TOO BUSY TO BLOG ....

CHILLI HERB LAMB WITH FREEKAH

The stuffing for the chicken ballotine

CHICKEN BALLOTINE ......

 

 

ORIENTAL FLAVORED ROAST

Chocolate  and cherry torte

Barramundi in paper with sesame oil and soysauce

 Barramundi served on black rice

Passionfruit tart

Princess Peaches

At home in the kitchen

Preparing potato skin chips ..

 

THE MELBOURNE MARATHON ..VICTORIA AUSTRALIA...12TH OCT 2014 .

8 DAYS TILL THE RUNNING OF THE MELBOURNE MARATHON..
LOTS OF SLOW RELEASE WHOLE GRAIN CARBS AND LEAN  PROTEINS ...

Melbourne Marathon results ......
Dale Murphy ran the 1/2 marathon ..21 kms .. in 1 hour 20 minutes  40 seconds ....
Ranked 58th out of a field of 10,000 runners.
Congratulations ......
Well Done Dale !!


 

MOROCCAN LAMB AND PRUNE TAGINE....

Saturday 4th October.....
 MOROCCAN LAMB AND PRUNE TERRINE

Heat 2 tbs of rice bran oil in a lidded saucepan
Add 1 large chopped onion ,2 chopped  red bullet chillies , 1sliced  Lebonese eggplant , 3 sliced fat cloves of garlic  and 900 gms of diced lamb .
Cook until the meat is coloured on all sides .

Now pour in enough water to cover the meat and bring to the boil.
To this add  another 2 tbs of rice bran oil .... salt and freshly ground pepper to taste .
A tsp of the following spices
Ground coriander
Ground cinnamon
Ground ginger
Ground cumin
1  stick of cinnamon
A pinch of saffron threads
12 pitted prunes.
4 tbs of clear honey.
The juice and grated skin of 1 lemon
Now bring the contents of the saucepan to the boil again , then reduce to a simmer and cover with a lid .
Simmer for 90 minutes , stirring occasionally.
Remove lid and allow to reduce and thicken.
I served this tagine  with freekeh and garnished with thinly sliced red and green capsicum.

 

1.APPLE KRIUSHON ....( apple punch ) . ... 2.COFFEE LIQUEUR

A novel way to drink tea , eat apples by adding champagne as the spritzer.

Place 8 apples , peeled , cored and thinly sliced .
Along with the juice and peel of 2 sliced lemons
Pour in 9 cups of cold  strong black tea
Add 2.5 cups of castor sugar
Stir to mix , then cover and place in refrigeration for 6 hours..
1 bottle of champagne to be added to the punch bowl prior to serving.


COFFEE LIQUEUR
Bring 2 cups of castor sugar and 1 cup of water to the boil , stirring continuously .Then reduce heat and simmer until the sugar is completely dissolved and the mixture thickens.
Add 4 cups of strong black coffee and continue to simmer for 5 minutes .
Let the mixture cool down .
Then add 2 cups of vodka, and 1 tsp of vanilla extract.
Pour the mix into bottles that can corked or capped .
Leave to stand for 3 days before using .

Recipe taken from the Russian Heritage Cookbook   ..Lyn Visson