Raisin bread spread with avocado topped with poached eggs and drizzled with maple syrup.
Wednesday, 10 August 2016
BREAKFAST
Raisin bread spread with avocado topped with poached eggs and drizzled with maple syrup.
Monday, 8 August 2016
FRITTATA ......YYNNFC PLAYER`S MEAL
I used large trays ( 10 serves per tray )
Sprayed each tray and lined them with sliced zucchini and sliced yellow capsicum , sprinkled with cumin seeds .
Then layered with pulled pork , pulled beef or chicken .
Added on top were fresh broccoli , beans , carrots and cauliflower slices ..
Sprinkled with shaved parmesan ..
In a separate bowl place minced garlic , shaved parmesan , 1/2 cup of chia seeds , 1/4 cup of turmeric ,18 eggs and whisk till well combined ....then add 600ml of cream and whisk until well combined .
Pour this over the prepared tray , sprinkle with extra grated parmesan and top with cherry tomatoes ...
Place in a preheated oven on 160 deg , it will take about an hour then place a sheet of baking paper over the top and continue to cook for 30 minutes to cook through to the centre .
Sprayed each tray and lined them with sliced zucchini and sliced yellow capsicum , sprinkled with cumin seeds .
Then layered with pulled pork , pulled beef or chicken .
Added on top were fresh broccoli , beans , carrots and cauliflower slices ..
Sprinkled with shaved parmesan ..
In a separate bowl place minced garlic , shaved parmesan , 1/2 cup of chia seeds , 1/4 cup of turmeric ,18 eggs and whisk till well combined ....then add 600ml of cream and whisk until well combined .
Pour this over the prepared tray , sprinkle with extra grated parmesan and top with cherry tomatoes ...
Place in a preheated oven on 160 deg , it will take about an hour then place a sheet of baking paper over the top and continue to cook for 30 minutes to cook through to the centre .
Sunday, 7 August 2016
QUOTABLE QUOTE
`HE WHO OPENS A SCHOOL DOOR , CLOSES A PRISON DOOR ...`
No body knows it all ...never stop learning , reading , practicing , sharing .... when you stop you create your own prison .
Boredom kills ......
No body knows it all ...never stop learning , reading , practicing , sharing .... when you stop you create your own prison .
Boredom kills ......
Wednesday, 3 August 2016
BECHAMEL SAUCE
I am frequently asked for my béchamel recipe ......
Melt 8 tbs of ghee in the bottom of a large pot over medium heat .
Once melted add 1/2 cup of plain flour and stir it into your butter until smooth .
You will need 4 cups of whole milk ..( and yes cold milk is fine as long as you add your milk slowly .)
Drizzle a small amount of milk at a time into the butter flour mix until the mixture is smooth , the mix has to be stirred constantly , once you have added half the milk you will find that you have a thick sauce or batter ...now you can start adding the milk a little quicker , just be sure to keep mixing .
Once all the milk ( 4 cups ) is added , add 1 tsp of table salt , 1 dsp of minced garlic and ground nutmeg to taste along with a good sprinkle of cracked black pepper .
Bring the mix to a slow simmer and cook it for 10 minutes , stirring frequently .
Taste to adjust seasonings if needed .
Melt 8 tbs of ghee in the bottom of a large pot over medium heat .
Once melted add 1/2 cup of plain flour and stir it into your butter until smooth .
You will need 4 cups of whole milk ..( and yes cold milk is fine as long as you add your milk slowly .)
Drizzle a small amount of milk at a time into the butter flour mix until the mixture is smooth , the mix has to be stirred constantly , once you have added half the milk you will find that you have a thick sauce or batter ...now you can start adding the milk a little quicker , just be sure to keep mixing .
Once all the milk ( 4 cups ) is added , add 1 tsp of table salt , 1 dsp of minced garlic and ground nutmeg to taste along with a good sprinkle of cracked black pepper .
Bring the mix to a slow simmer and cook it for 10 minutes , stirring frequently .
Taste to adjust seasonings if needed .
HOMEMADE MAYONNAISE
This recipe makes about 2 cups of mayonnaise
Whisk 1 egg in a medium bowl , with 1 tbs of white basalmic vinegar and 1 tbs of Dijon mustard as well as 3/4 teaspoon of salt until the mixture is smooth ...almost fluffy .This sets the foundation for the mayonnaise .
Whisk for at least 1 minute before drizzling in a few drops of canola oil , whisking continually , build to a very slow but steady stream until all 1 and 1/2 cups of canola oil is incorporated .
The sauce will come together to make a stable emulsion .
Whisk 1 egg in a medium bowl , with 1 tbs of white basalmic vinegar and 1 tbs of Dijon mustard as well as 3/4 teaspoon of salt until the mixture is smooth ...almost fluffy .This sets the foundation for the mayonnaise .
Whisk for at least 1 minute before drizzling in a few drops of canola oil , whisking continually , build to a very slow but steady stream until all 1 and 1/2 cups of canola oil is incorporated .
The sauce will come together to make a stable emulsion .
SI STAVA MEGLIO QUANDA SI STAVA PEGGIO
`we were better off when things were worse`.......
15TH century Tuscan saying ....
My dad grew all our vegetables and fruit and he had to work on the construction of the Hazelwood Power Station to keep the farm afloat , I remember a copper that was heated from below with wood to boil the water to clean the bed sheets every Sunday , I also remember tomatoes that were picked when ripe and full of flavour ....the Gravenstein apples so full of flavour and juice , it was on the family farm that I fell in love with the quince blossom , the fruit and the beautiful leaf of the quince tree.
Oh and the big fig tree that grew in front of the farm house , the big purple figs so fleshy and full of God`s nector ...I`ve never sickened of figs ...
The farm was hard work and proved harder when my dad Jackiw Grunberg was taken away to a psychiatric ward to have his post traumatic stress issues dealt with ....at this time his behaviour was strange ...he wouldn't allow certain colours in the house , nor radios , we were living in a war zone .......all due to time he was interred in a prisoner of war camp .Many of the families from the Ukrane / Russian community that I knew in the Latrobe Valley in the 60`suffered similar torments of war .......
Seriously a new generation of war savaged families are living the traumas now in 2016 ....not much has changed ...except the tomatoes ,there is no commercially grown tomato that is bred for flavour!
15TH century Tuscan saying ....
My dad grew all our vegetables and fruit and he had to work on the construction of the Hazelwood Power Station to keep the farm afloat , I remember a copper that was heated from below with wood to boil the water to clean the bed sheets every Sunday , I also remember tomatoes that were picked when ripe and full of flavour ....the Gravenstein apples so full of flavour and juice , it was on the family farm that I fell in love with the quince blossom , the fruit and the beautiful leaf of the quince tree.
Oh and the big fig tree that grew in front of the farm house , the big purple figs so fleshy and full of God`s nector ...I`ve never sickened of figs ...
The farm was hard work and proved harder when my dad Jackiw Grunberg was taken away to a psychiatric ward to have his post traumatic stress issues dealt with ....at this time his behaviour was strange ...he wouldn't allow certain colours in the house , nor radios , we were living in a war zone .......all due to time he was interred in a prisoner of war camp .Many of the families from the Ukrane / Russian community that I knew in the Latrobe Valley in the 60`suffered similar torments of war .......
Seriously a new generation of war savaged families are living the traumas now in 2016 ....not much has changed ...except the tomatoes ,there is no commercially grown tomato that is bred for flavour!
LEFT OVER DELIGHTS
OPTION 1
Open your fridge ... what`s left over , sitting on plates covered with cling wrap ?
Right now in my fridge there are a few slices of smoked salmon , there are always capsicums in my fridge , fennel bulb ( it is in season ), a drawer of part used cheeses , 1/4 jar of capers , left over coconut cream in a container
STUFFED CAPSICUM WITH FENNEL SLAW ....
Using the juice of a beautiful fresh lemon ( they are in abundance at this time of the year ), whisk this together with the remnants of a can of coconut cream and chop up the fine fronds of the fennel and mix this all together .You have just made your dressing ...How easy and delicious .
Now thinly slice your fennel bulb , using a sharp knife slice the left over smoked salmon on the diagonal , depending on the cheese you have in the fridge ...either crumble it , shred it or grate it ..
It`s time to mix the dressing with all other ingredients ...set aside
So with the capsicum using a circular cut remove the core leaving the lid intact ..slice off the seeds .
Now you can fill your fresh capsicum with the salmon , fennel slaw .
I would serve this as a side ....Depending on the numbers you are serving , vary the colour of the capsicum...
OPTION 2
Prepare your fresh capsicum as above , but fill it with any left over main meal , lasagne and pasta are a great filling ...top with grated cheese and shaved parmesan for a crunchy top ....
Place the capsicum with the filling on an oven tray and spray with cooking oil ...and bake in a preheated oven on 160 deg C for 30 minutes ....
If the topping darkens too quickly loosely lay a sheet of baking paper over the top of the capsicum ...
Open your fridge ... what`s left over , sitting on plates covered with cling wrap ?
Right now in my fridge there are a few slices of smoked salmon , there are always capsicums in my fridge , fennel bulb ( it is in season ), a drawer of part used cheeses , 1/4 jar of capers , left over coconut cream in a container
STUFFED CAPSICUM WITH FENNEL SLAW ....
Using the juice of a beautiful fresh lemon ( they are in abundance at this time of the year ), whisk this together with the remnants of a can of coconut cream and chop up the fine fronds of the fennel and mix this all together .You have just made your dressing ...How easy and delicious .
Now thinly slice your fennel bulb , using a sharp knife slice the left over smoked salmon on the diagonal , depending on the cheese you have in the fridge ...either crumble it , shred it or grate it ..
It`s time to mix the dressing with all other ingredients ...set aside
So with the capsicum using a circular cut remove the core leaving the lid intact ..slice off the seeds .
Now you can fill your fresh capsicum with the salmon , fennel slaw .
I would serve this as a side ....Depending on the numbers you are serving , vary the colour of the capsicum...
OPTION 2
Prepare your fresh capsicum as above , but fill it with any left over main meal , lasagne and pasta are a great filling ...top with grated cheese and shaved parmesan for a crunchy top ....
Place the capsicum with the filling on an oven tray and spray with cooking oil ...and bake in a preheated oven on 160 deg C for 30 minutes ....
If the topping darkens too quickly loosely lay a sheet of baking paper over the top of the capsicum ...
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