MARINADE FOR GOAT`S CHEESE OR FETA

Peel and slice 2 cloves of garlic .
Mix the garlic in a bowl with 6 sprigs of thyme
6 cracked  black peppercorns
1/4 tsp of chilli flakes
400 ml of extra virgin olive oil
500 gm of feta or goats cheese .
Make sure the cheese is  covered by the mix and place the cheese and marinade in an airtight container for at least 24 hours , allowing for the flavours to infuse through the cheese.

THE REVOLVING DOOR KEEPS TURNING

Dale returned from Thailand minus his luggage courtesy Thai Airways , that was the downside to an enjoyable trip.
Most memorable moment was a "took took ride " eating  spring rolls freshly made at a roadside set up in the "wee" hours of the morning .
The road side traders were setting up for the day , my son`s Paul and Dale were heading  home to their accommodation.
My daughter Nicole spent the weekend with me at home to talk about her relocation to Darwin in the Northern Territory .
Why.... because she has been offered a position in mental health in the Territory and more importantly because she can .
Paul will continue his stay in Thailand .
 

SLICED BEEF WITH CUCUMBER

Place 1 cup of wild rice in a rice steamer with 2 cups of water  and set to cook .
For the recipe proper .....
( You can use chicken , pork , kangaroo , lamb , firm white fish or tofu as an alternative to beef .
I used kangaroo fillets .)
Cut your meat, fish , chicken  or tofu into very thin slices . ( 500 gm ) .
Mix together 3 tbs of soy sauce
1 tbs of cornflour
3 tbs of dry sherry
1 dsp of sugar
3 tbs of water
Now add this to your sliced protein  , mix well to combine , cover with cling film for 1 hour to marinate.

Thinly slice one red capsicum and one Lebonese cucumber .
Set aside .

Once the wild rice is cooked , place the slices of beef , chicken , pork or tofu in a heated pan sealed with rice bran oil.
Cook your meat / tofu turning till well sealed on both sides .
Add the thinly slices capsicums and cucumber to the pan and stir in to warm through .

Warm your serving dish and serve your protein over a bed of wild rice .

 

JUST REMEMBER ....

" Extremists  do not belong to a colour  or a religion . "

NOT AFRAID

            JE SUIS CHARLIE    JE SUIS CHARLIE  JE SUIS CHARLIE

            JE SUIS CHARLIE  JE SUIS CHARLIE   JE SUIS CHARLIE

                                    NOT AFRAID...........

SEPHARDI CARROT CAKE

Preheat your oven to 190 deg C
Grease and line a 26 cm round springform cake pan
Pace in the bowl of your electric mixer
2 cups of castor sugar
8 egg yolks
zest of 2 lemons
Beat these ingredients with the mixer  until they are thick and creamy .
This takes a while , don`t be impatient.
When you have a thick creamy consistency fold in by hand
 3 cups of grated raw carrot
4 cups of almond meal
When these are thoroughly combined
Add 1 cup of self raising flour
2 tsp of cinnamon
1 cup of walnuts
1/2 cup of raisins
Set the batter aside .
In another mixer bowl place 8 egg whites
with 1/2 tsp of salt
1 tsp of cream of tartar
Beat with an electric mixer until stiff .
Gently fold the egg whites into the cake batter .
Spoon the batter into the prepared pan and bake for 45 to 50 minutes or until the cake is firm .
Turn the cake out onto a cooling rack .
Mix 2 tbs of apricot jam with 1 tbs of boiling water  mix until smooth .
Brush the glaze over the warm cake .
let the cake cool completely before serving .

MEDITERRANEAN STYLE SAVOURY CHEESECAKE

Preheat your oven to 200deg C

Line a  24cm cake pan with foil paper  and the spray with cooking oil .
You will need  300 gm of spinach leaves
Line in multi layers with the leaves the base and sides of the pan  , making sure to use all the leaves.
set aside .

In a wide brimmed pan you need to add the slices of 1 green capsicumto 2 tbs of heated rice bran oil  and fry till tender .

Remove and repeat with a sliced red capsicum .
Set aside .

 You will need to beat 1 kg of ricotta cheese with 5 eggs , adding the eggs 1 at a time and beating well between additions .

Then add 1/4 of the cheese base to the spinach lined pan , then top with the green capsicums  and cover with another 1/4  of the cheese mix

Then top with the red capsicums .

Finish with a covering of the remaining cheese mix .
Top with a fine spray of parmesan .

Bake for 12 minutes or till firm to touch .
Cool in the oven with door open  before removing  to a plate , can be kept in an air tight container in the fridge and can be served cold or warmed gently in an oven .......no microwaving !!!
A specialty in Castle Garden picnic baskets , or just the thing for brunch served with bacon or just anytime really .