SHORTBREAD

CHRISTMAS SHORTBREAD

 

Preheat your oven to 150deg C .

Grease a baking tray .

Combine  225gm of sifted  plain flour ,  115gm sifted rice flour , 115gm of sifted  castor sugar and a pinch of salt in a bowl .

Rub in 225gm of  butter or margarine ( room temp ) and knead gently until a smooth dough forms .

Transfer onto a floured surface and shape as desired .

Place on a greased tray and prick with a fork .

Bake in the oven for 40 minutes or until golden brown .

Allow to cool .

 

MARINADES .......

Marinade was originally a brine for preserving fish and it still means `to pickle in brine `.Marinades are the beauty baths of cheap cuts of meat ,but let`s face it there are no cheap cuts of meat anymore .
Marinades will work just as well on expensive cuts of meat .Marinades will make any cut tender and they also season food in a pleasant way , for example the expensive and tasteless fillet of beef will have its flavoured enhanced with a marinade .
A marinade is a combination of oil, acid and spices . As the meat stands , or marinates in the mixture , the acid breaks down the fibers  , the oil enters and smoothly carries with it the savoury flavours of the seasoning .
Letting food stand for some time in a marinade  makes meat tender , to add flavour to uninteresting food , to create new dishes from leftovers , to bring out certain flavours , to unify a flavour of several ingredients such as stews . or simply add interest to a menu .
All kinds of foods are appropriate for marinating , meats , fish , poultry , vegetables and fruit .The type of marinade .........light or heavy , cooked or uncooked ........the seasoning is chosen according to the food being used and the depth of flavour you are seeking .

MARINATED VEGETABLES
Marinated cooked vegetables are delicious , whole string beans , zucchini cut into strips ,asparagus either alone or mixed together drizzled  with a  simple French dressing , they will absorb more flavour if dressed while hot .

MARINATED CAULIFLOWER
Cook cauliflower lightly ; drain well , cut into pieces  in a serving dish .
Dress with 3 tbs of oil , 1 tbs vinegar , 1 tsp of Dijon mustard , 1/2 tsp of salt , 1/4 tsp of cracked pepper , pinch of sugar , 1 shallot and 1 tbs of chopped parsley.

FRUIT FILLED AVOCADO
You will need 3 avocados.
Place 1 cup of diced fresh pineapple and 2 oranges peeled and diced into a bowl .
In a separate bowl mix 1/4 cup of olive oil , 1 tbs of white wine vinegar , 1 tsp of of lime juice , 1/2 tsp of salt , 1/8 tsp of black cracked pepper , 1/4 tsp of cumin , 1 tsp of brown sugar .
Mix well to combine .
Slice avocados in half , remove seed and scoop out a little of the avocado and place in with the pineapple and orange mix .
Fill avocados halves with the diced fruit : drizzle with remaining dressing .
In another bowl
 

SPICE AND HERB BLENDS

CHILLI POWDER
It contains cayenne pepper , red pepper ,cumin ,oregano ,garlic , clove, allspice  and onion .

JAMAICA MASSALA OR CURRY POWDER
Coriander , anise seed ,allspice ,turmeric , cardamom , cinnamon , black peppercorns , mustard seeds , garlic ,onion  and red pepper .

BOUQUET GARNI
Thyme , parsley , bay leaf , other herbs can be substituted ; marjoram , rosemary .
In India , a bouquet garni is cinnamon , cardamom and bay leaves .

FINES HERBES
The true meaning is finely chopped herbs .
Minced parsley, with chopped chives ,mint, basil , tarragon , chervil , savory or any combination of them , depending on the herbs availability and the desired flavour .

FAGGOT ..
Is an English term for a bunch of herbs used for cooking .
A clove of garlic and hickory for turkey and steak.
Sage , thyme and garlic for liver and spareribs .

RAVIGOTE
A French term meaning to strengthen .
A combination of finely chopped herbs ; tarragon, chives , chervil ,parsley burnet to be used in salad ,sauces and ravigote butter .

MIREPOIX
A collection of herbs and vegetables used for seasoning stews and braises .
it should consist of 2 carrots , 2 onions , each  studded with a clove , a sprig of thyme  2 bay leaves , a clove of garlic and 250gm of bacon fat .

BATTUTO
An Italian combination of chopped up carrot, parsley , onion, garlic , celery and pork fat .

SOFFRITO
Italian meaning under frying , is the same group of vegetables and herbs , chopped and sautéed for a few minutes in olive oil , in preparing soups , pasta , sautees and sauces .

COURT BOUILLON
A combination of herbs , usually thyme , parsley, bay leaf , onion, garlic peppercorn , salt ,sometimes carrot , a slice of lemon , wine or vinegar and water .
I don`t put salt in the cooking process as I believe it toughens delicate fish .
 

THE BEST BAKED CHEESECAKE

I am continually asked what is the best baked cheesecake and  without hesitation I always say a classic Russian cheesecake ....Zapekanka iz Tvoroga .
The recipe for this baked cheesecake was posted on my blog....on the 17th Sept 2014.

MYSTERY BOXES .......LAST WEEK OF TERM

Another great year of cooking classes .
  There  have  been mystery box classes all week .
The ingredients included a tin of potato and leek condensed  soup , white zucchinis , cottage cheese , lemons , parmesan cheese ,desiccated coconut , coconut milk , rice flour , spinach , salami, capsicums , mozzarella cheese , a tin of chicken and corn condensed soup , tomato paste ,butterscotch lollies.
I provided staples of sugar ,oil , milk and margarine , eggs, salt and cracked pepper .
So what did the ladies and gentlemen make ...
Stromboli
Coconut and lemon pie
Shortbread
Zucchini savoury cake
Butterscotch pull aparts
Wholemeal spinach quiche
Amazing results
Just want to say thank you for all the continued support .
It`s been a wonderful 2 years
A lesson well learnt today .....never say` this is such an easy recipe` ...really ? I hate that term and I do get a bit of the Gordon Ramsey`s .
Our classes are full of stories , food and families .....and better still new friends .
Thank you Lana for your attendance and  trip from Melbourne each week over the past  2 years , Anita , Louise , Jenny ,Heather ,Christine  Julie , Kath , Debbie .,Meagan , Geraldine,,Andrea,,Cedar,  Rodney who was with us for 18 months , Robyn who interweaves classes when her works permits and has bought all her family to the classes , Justin , Lauren , Alex  , Samuel  and Robyn`s  husband Steve . Congratulations Robyn and Steve on your 25th wedding anniversary .
We have shared recipes , cooked up a storm in the kitchen  week after week and become friends .
To those who have come and gone .
I thank you all , it`s been a tough year for me and my family and I respect  that you have all allowed me my privacy.
It`s been so much fun , let`s do it again next year .
Merry Christmas everyone .
Noelene Marchwicki





 

I GOT MAIL

I received a letter  from Latrobe Regional Hospital , Chief Medical Officer Dr Simon Fraser.
The letter acknowledges that as a result of the meeting the issues  raised and discussed are being addressed by the hospital , the letter also goes on to extend their condolences and openly apologises for the distress caused to me and my family as a result of Ken`s end of life wishes not being carried out.
I really hope they reflect and learn from the information shared at the meeting ....but it angered me to read that Dr Fraser thanked my daughter Michelle and son Doug for taking the time to attend the meeting .I do not have a daughter Michelle nor a son Doug , just another oversight to detail ...is anyone accountable for anything at the Latrobe Regional Hospital .?
Noelene Marchwicki
 

HAPPY BIRTHDAY LAUFA 6/12/015

I took Nicole`s recipe for chocolate ripple cake , layered it with chocolate and vanilla flavoured cream , fresh pomegranate , sliced kiwi fruit and morello pitted cherries along with chocolate ripple biscuits .

At this point I grated a 200 gm block of dairy milk chocolate over the finished cake ....I let this then sit in the refrigerator for 12 hours to set and soften the biscuits .

 

 

I then added 44 small flake bars around the base of the cake .

Another 2 rows of fresh apricot halves and topped it of with fresh cherries with the stalks on .

 

 

I dressed the cake with green confectionary mint leaves