THANK YOU FOR THE COMPLIMENT

I have missed blogging , but there has been and is so much going on .
The cooking classes are so much  fun . A lovely lady here on a visit  from Serbia attended all my classes for the duration of her stay, .I was honoured when she told me how much she enjoyed the classes.
The family who employ me as a cook are really enjoying my approach to food , ' the family ' went on vacation around the same time I visited Nicole in Alice Springs , on their return from vacation they said they  now understand what it means to live the food through the produce available and they attributed this gift of looking at food from another angle to my approach to food ...That was a massive compliment as 'the family' spent time in the Margaret River  region of Western Australia .
Meals on the run for busy household`s and  weekend occasions where I cook for special occasions in other people`s  homes are keeping me away from blogging , the classes , the  preparation and teaching also need time ... I`m not complaining or ignoring my blog  I`m  just time deficient   but love living my dream  as much as I love  my sons ,daughter  and grandchildren .


 

STRAWBERRY DESSERT SOUP

You will need 5 punnets of strawberries for this dessert .
Set aside I punnet of the strawberries to use later .

Place the other 4 punnets of strawberries in a food processor with 90 gm of castor sugar .
Process until smooth .
Now heat 90 ml of dessert wine in a small saucepan , then add it to the puree and add the pulp of 3 passionfruit and blitz for a few seconds .
Slice up the strawberries   that you set aside earlier , add 2 ripe peaches that have been peeled  and cubed along with another 2 punnets of raspberries .
Transfer the puree from the processor to serving bowls and place a heaped scoop of the whole  fruit mix in the centre of the bowls .
Cover and keep refrigerated till you are ready to serve .
Serve in the chilled bowls and scatter with small mint leaves .

 

A MASH IS A MASH

PEA MASH
Ingredients
500gm of frozen peas cooked through , then processed with 1/3 cup of natural yoghurt , 1/4 cup of  chopped green onions , till you have a chunky mash .

CANOLA  OIL POTATO MASH
Ingredients
500gm of desiree potatoes  cooked and mashed with  canola oil along with a little of the cooking water and seasoned with coarsely ground black pepper .

CHAMP
Ingredients
500gm of desiree potatoes cooked and mashed with 1 dsp canola oil and a little water reserved from cooking , plus stir in  1/2 bunch of spring onions both white and green parts chopped .

KUMARA MASH
Ingredients
500gm of kumara  ( sweet potatoes ) peeled and cooked , 1 dsp of canola oil , 2 large garlic cloves that have been sautéed along with 1 red hot small chilli finely chopped

 

NOELENE`S BIRTHDAY CAKE

Thank you Laufa .......

My birthday cake is beautiful ..

ROAST APPLES WITH HONEY AND PASSIONFRUIT

Preheat your oven to 200 deg C .
Spray an ovenproof dish with cooking spray .
Peel 1/3 from the top of  4 pink lady apples .
Place the apples in the dish .
In a separate pan warm 1 tbs of honey  mixed with 3/4 of a cup of unsweetened apple juice .
Pour the honey and apple juice mix over the apples and bake in the oven for 20 minutes or until the apples are tender .
Baste the apples with the juice while cooking .
Remove from the oven when the apples are tender .
Sprinkle the cooked apples with a tbs of castor sugar .
Now preheat the grill and grill the top of the apples till they are golden in colour .
Serve the apples on heated plates , spooning over passionfruit pulp and the cooking juices .
Roasted apples go well with custard or yoghurt .

ROO , LENTIL AND SPINACH CANNELLONNI

1   kg of roo mince mixed in a bowl with 1 tbs of minced garlic , 1 dsp of fish sauce , 1 tbs  of soy sauce , 1 tbs of  honey ,
1 dsp of kebbiah , 1 heaped tsp of cinnamon  use a wooden spoon to mix well.
Add 3 eggs lightly beaten ....  mix well to combine .
Strain one 420gm can of lentils and stir into the  mince .
Chop 250 gm of spinach leaves and add to the mix .
Make sure the mix is thoroughly combined .
Now add 4 tbs of corn flour .

Fill your cannelloni tubes with the mix .
Lay the tubes side by side in square  casserole or pan that has been coated with cooking spray .
I sprayed the top of the filled tubes before slicing over an  onion , then sprinkling fresh oregano over the onion and finishing off by pouring 2 cans of diced tomatoes and grated parmesan .
Place the tray in the preheated oven  ( 200deg C ) for 35 minutes .
A simple meal , quickly prepared and healthy to boot.

DONAUWELLE CAKE

A light , airy black and white cake that is filled with morello cherries and topped with a sweet buttercream